The Breeze April 2016

The Breeze APRIL 2016 1Bluffton.com

April 2016

The BreezeAPRIL 9THSEE RECIPESON PAGE 17

THE MAGAZINE OF BLUFFTON

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The Breeze APRIL 2016 3

Annette Bryant • 1211 Boundary Street Beaufort, SC 29902 • Phone: 843-986-2444 • Mobile: 843-986-7343www.hearthstonelakes.com • Coldwell Banker Platinum Partners

Lakefront Homes beginning in the low $200's, located at the crossroads of the LowCountry.

Turn onto Argent Blvd from Hwy 170 E.Turn right on Jasper Station Rd Community on right.

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NOTES FROM THE EDITOR:


The BreezePUBLISHER

Lorraine [email protected]

843-757-9889EDITOR

Randolph [email protected]

843-816-4005COPY EDITOR

Andrea [email protected]

843-757-9889SALES DIRECTOR

Chierie [email protected]

843-505-5823GRAPHIC DESIGNERS

Liz Shumake [email protected]

843-757-9889Lauren Brooks

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ART DIRECTORJennifer Mlay

[email protected]

CONTRIBUTING WRITERS Jevon Daly, Kelly Dillon, Amber Hester Kuehn

Michele Roldan-Shaw, Steve Tilton,Chase S. Wilkinson

PHOTOGRAPHERS , ARTISTSAndrea Six, Chierie Smith

CORPORATE OFFICE40 Persimmon St. Suite 102

Bluffton, SC 29910843.757.8877

DISTRIBUTIONBruce McLemore, John Tant

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The Breeze is published by Island Communications and The Breeze Media, LLC. All rights are reserved. No part of this publication may be reproduced or stored for retrieval by any means without per-mission from the Publisher. The Breeze is not responsible for unso-licited materials and the publisher accepts no responsibility for the contents or accuracy of claims in any advertisement in any issue. The Breeze is not responsible or liable for any errors, omissions, or changes in information. The opinion of contributing writers do not necessarily reflect the opinion of the magazine and its Publisher. All published photos and copy provided by writers and artists be-come the property of The Breeze. Copyright. 2016.

Named for the Greek goddess of love, Aphrodite, April is the month of fresh beginnings, when warm April showers come, the sunshine returns, and flowers bloom. It’s time to plant your garden, enjoy the love in the air and try tasty treats at the Taste of Bluffton.

We had so much fun this month putting together articles that have a connection with one of the things all Blufftonians love most—food. We have a full five-course meal ahead for you. Let’s see what is on the menu.

First we set the table with Grandma’s sterling silver. Do you know where “born with a silver spoon in your mouth” came from? You are about to find out. We talk about all of the dif-ferent sterling spoons and serving pieces and what you should have used and when. Did you know there is a silver ice cream fork?

For appetizers, we have a discussion about “field to fork” with Amber Hester Kuhen, who touches on the old days on her great, great grandfather’s farm. Perhaps you had better luck in your garden than Amber had with hers. At least her chicken is busy.

Now for the main course, we have five pages chock full of reci-pes from the finest chefs and restaurants in Bluffton. If you go to page 20 and sniff, you might be able to smell the Pasta Po-modora. Enjoy these recipes and make sure you visit the restau-rants soon, and don't forget to come to The Taste of Bluffton.

For dessert, we have a fun story by Chase Wilkinson about a bumbling server. We have all had some of these experiences he describes and I know you will get a good chuckle out of his trials and tribulations.

Leave it to Jevon Daly to finish off the dinner with the music that is paired just right for our favorite dishes. You will find some surprises there.

Steve Tilton, of Coastal Signature Homes, changes things up by contributing an insightful architectural article on the Transi-tional Home trend. This comfortable mix of traditional and con-temporary details reflects the wishes and personalities in many homeowners today.

We round out April with Kelly Dillion’s warm article about a young man, Stephen Golis of Golis Family Jewelers, who fought cancer as a boy, lost a leg, and thanks to his strong will, family support, and display of mental strength, does not use his hand-icap as an excuse for anything. He is truly an example to many.


NOTES FROM THE EDITOR:

D E PA R T M E N T S


APRIL 2016, VOLUME 14, NO. 4

F E AT U R E S

CONTENTS

08 Born with a Silver Spoon

12 Revisiting Roots

17 Taste of Bluffton

24 Mixing and Matching with Transitional Design

38 A Second Chance at Life

42 A Feast for Your Senses

44 Serving Up Smiles

08 Antiques

10 Faces of Bluffton

12 Environment

17 Taste of Bluffton

24 Architecture

28 Fellowship

32 Tide Chart

34 Over the Bridges

36 Directory

40 Restaurant Guide

42 Bluffton: Music Town

38

ON THE COVER: Lobster Roll to Celebrate the Taste of Bluffton.

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By Randolph Stewart

Remember when Grandmother broke out the sterling silver during special occasions? You had to put on your best clothes and be on your best behavior at the dinner table at such times. It seemed like food tasted even better when eaten using the family silver that had been passed down from generations before, or given as wedding gifts when you got married.

It always got complicated because there were so many different sterling silver tools to use for all of the different foods: pickle forks for eating pickles, olive forks to serve olives, asparagus tongs for the asparagus, a silver ladle to serve soup, and a gravy ladle for gravy. There was one size spoon to eat thin bouillon, a bit deeper spoon for creamy soups, and an even larger spoon for gumbo. Heaven help if

Photo by KillerChihuahua

ANTIQUES


you didn’t serve tomatoes without a silver tomato server, or aspic without an aspic server. And you couldn’t dare pick the cold meat fork to eat hot meats. Proper etiquette dictated that you must have a nut scoop and a nut shovel, and your table would not be complete without a mustard ladle, horseradish scoop, cranberry spoon, a mayonnaise spoon and other condiment spoons.

Sterling silver flatware has been used for special occasions for centuries. In Medieval Ages the spoon was given as a baptism present in wealthy families—the spoon’s quality was a show of status of the family. Inside old inns, the keeper did not supply eating utensils with the meal; the guest was expected to bring their own. The socio-economic status of the guest became evident if they broke out a wooden, tin, pewter or a silver spoon.

What makes silver so cherished? Originally, it was in the form of coins with great value, like the famous doubloon. As time went on, European royalty had silver made into jewelry, flatware, serving pieces, candlesticks, and many other forms showing their affluence. It then became more common during the Victorian Age as mass production made it more affordable for the common man. Silver flatware or pieces can be found in almost all households today.

Salads became popularized after the Victorian era and the uses in flatware came to include salad servers and forks, teaspoons, coffee spoons, and sugar spoons. Let’s not forget the silver bread hand pick to take bread from the silver bread basket and put it on your bread plate, a butter pick to take the butter pat from the chilled silver butter dish and a silver butter spreader. It is faux pas to serve cheese with a silver cucumber server, use a

berry scoop to serve nuts, eat grapefruit without a grapefruit spoon, or chase peas around the plate without a pea shovel to block them from rolling around.

Here in the Lowcountry, it’s absolutely necessary to have a silver fish knife and server, and don’t forget the mandatory silver oyster fork or oyster stew ladle. An indispensible instrument is the South Carolina rice fork, as the real Lowcountry rice sticks together. When dessert is presented, out comes bonbon tongs, and don’t dare think of serving cake without a silver pie server or eat dessert without a dessert fork or ice cream without the ice cream fork, yes fork! And, most important of all, thank those poor people who spent hours polishing all of that silver, setting the table, cleaning dishes, and putting it all away.

Silver serving pieces come in many patterns and styles from every country. Each piece has a special place on the table and it takes a lifetime to figure the order to chose from. I always have to ask my sister Corinne Reeves which fork to use next.

Photo by KillerChihuahua

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in five generations, my heritage has evolved from farming the land to shopping at Kroger. Instead of living on and working my great, great grandparents’ farm in

Meinhardt, Georgia (Rincon), I can just go to the farmer’s market. Or if I’m in the mood for a fresh bite to eat, there’s a selection of “farm to table restaurants” that support local producers and use fresh ingredients from the region.

This is not a new concept. Trading vegetables for meats or homemade sundries for food essentials is our heritage. The farmer’s market is a throwback from before the industrial age, and it has never been completely abandoned. Trading posts began to barter and sell products from other individuals under one roof, evolving into general stores and finally, grocery stores. The market revolution began in the early 19th century with the production of roads providing easy transport of goods. Trade extended to strangers from distant communities, and the middleman became wealthy. Farm to table is now becoming trendy by choice instead of

necessity. Communities are becoming more aware of the benefits of supporting local farmers and the health benefits that come from choosing organic and/or simply knowing the source before consuming. It is more convenient than ever with the increase in “farm to table restaurants” to support local producers and eat out at the same time, because as we all know cooking is not for everyone.

I thought that it was important to know how all of this works, so I planted a garden in my backyard. Of course, the small plants came from Home Depot and they struggled to stay alive, despite my attention. The soil wasn’t right? Not enough sun? I spent more on the plants than the yield was worth, so I guess I’ve lost the farming gene.

However, there are several backyard gardeners in Bluffton that are very successful and only live a few houses down from me. So I got chickens—chickens are very hearty animals and very interesting to observe. I have eaten

By Amber Hester Kuehn

ENVIRONMENT


chicken and their eggs my entire life, but could not describe the actual bird in detail before I housed them in my backyard. I just happen to be watching when my young hen had an egg for the first time. She was just walking along when it fell out to her surprise. I was amazed and amused at the same time. I LOVE that feeling. I realized that I had never seen the authentic source. After eating my hen eggs, I could never go back to store bought—even free range sold in stores does not compare. The yolk is bright orange and the taste is rich instead of watery. No, I cannot yet bring myself to ring a chicken’s neck. But, I think that is something that we all should face, eventually, if we are prepared to eat a chicken. My great, great grandparents (Mary and Joseph—not kidding) did not have a choice.

Their old farm house is boarded up now and the fields are overgrown. My grandfather sold dirt to DOT to build I-95 leaving a large pond on the boundary, and a six-lane highway. Currently billboards and cellphone towers ride the property line to help pay for the taxes on acreage that has been sub-divided several times as it was passed on to generation after generation. Even though this was the fate of one farm, doesn’t mean we shouldn’t do a little farming of our own.

There is satisfaction in participating in the harvest, start to finish—seed to fruit and chick to egg. We have gotten so far away from our roots that we don’t even know what a root needs or what a chicken looks like when it struts. Roosters do not say “cock a doodle do,” by the way. It sounds nothing like that. At 40 years of age, it actually surprised me when I heard “Er a Er Errr” instead.

I encourage you to get a pot and plant a seed. Make a big production over YOUR tomato, especially if you have kids that refuse to eat them. When you see how much care goes into one plant, you will have a greater appreciation for local farmers. The produce is fresh and you can have a conversation with those that carefully watched over it. “What was the banner crop this month? What vegetables can we expect to see in the coming season?” Appreciate the effort it took to grow local and think about your experience as you prepare it. When a producer attends a farmer’s market, I feel like they are presenting their art, hoping that you see the beauty in it as they do. You can see pride in their expression. Maybe that is what makes it taste better.

If you don’t care where your food comes from, think of a local farm as a preserve where buildings and parking lots are not constructed, where rainwater can soak into the ground preventing rain runoff into the May River! That’s a stand-alone reason right there to support our local farmers. See you Thursday at the Bluffton Farmer’s Market!

By Amber Hester Kuehn

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OLD TOWN

You don’t want to miss historic Bluffton near the May River for some of the most unique shop-ping and dining in our area. It’s all blended with colorful and creative art galleries, history up and down local streets, and dining for lunch and din-ner in charming settings. The Bluffton Old Town Merchant Society warm-ly encourages visitors to come and spend an after-noon or a day discovering historic Bluffton.


Set of six English plates byCopeland Circa 1850

Featuring works in oil, acrylic, pastel,watercolor and mixed media by:

Peggy DuncanDon Nagel Emily Wilson

Adjacent to “The Store” 56 Calhoun Streetlapetitegallerie.com

Margaret CrawfordBarbara Grubba

Murray Sease

Featured Art for April’s Grand Giveaway Resurrection I and II

12x12 Limited Edition prints by Peggy Duncan

la petite april breeze ad_Layout 1 3/11/16 9:46 AM Page 1

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PROUD SPONSOR OF

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Ingredients:New England-Style, Split-Top BunFresh Maine Knuckle and Claw Lobster MeatMelted ButterOld Bay SeasoningSpicy or Margarita Mayo (Our Signature, Secret Sauce!)

Instructions:Brush the buns with the melted butter and toast to perfection.Add the premium, chilled lobster meat from Rockland, Maine.Drizzle the assembled lobster roll with warm butter and add one of our signature sauces for the delicious “Taste” we have becomeknown for throughout the Southeast!! Enjoy!

Owner Kent Mariman

Lowcountry Kitchen

Lowcountry Lobster Roll

Every year the Taste of Bluffton brings the com-munity a feast full of Southern fare, in which visitors can try scrumptious dishes served by local restaurants—delectable drinks, bangin’

Lowcountry boils, fried favorites, savory seafood, and sweet treats. This year, thanks to Mike Reichenbach Chevrolet and the Greater Bluffton Chamber of Commerce, the festival returns to Calhoun Street on April 9 from 11 a.m. to 5 p.m., but the celebration continues all month long in kitchens all around the city, which is why we’re bringing you some of the best-kept secrets from cooks all around town. They’ve shared their recipes with us so we can bring delightful dishes from some of our favorite local restaurants right to our very own dinner tables.

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Ingredients:Apple-Cranberry Filling:4 ½ lbs. Sliced and Peeled Apples8 oz. Dried Cranberries1¼ Cup Sugar1 Cup Water¼ Cup Flour½ Tsp. Cinnamon¼ Tsp. Nutmeg¼ Tsp. SaltSplash of Lemon Juice3-4 Tbsp. Unsalted Butter, Cut into Small Pats

Use Store-Bought Pie Crust

Cranberry Apple Pie

INGREDIENTS:5 Lbs. Spanish Octopus1 Yellow Onion, Quartered1 Orange, Quartered375 ml. Dry Red Wine½ Cup Salt½ Cup Pepper3 Gallons Water3 Cups Olive Oil

INSTRUCTIONS:Combine all ingredients, except octopus, in large pot and bring to rolling boil.Add octopus- keep sub-merged.Cook 15 minutes per pound.Remove to shallow pan, cover with olive oil and cool.

Presented here with pickled red onion, garlic butter beans, and burnt lemon chimichurri.

GRILLED SPANISH OCTOPUS

Instructions: Boil and simmer cranber-ries, water and 1 cup sugar in small saucepot until syrupy.Combine ¼ cup sugar, flour, cinnamon, nutmeg and salt and sprinkle even-ly over lemon juice tossed apple slices. Add com-bined apple mixture and cranberries in pie pan.Top with weaved pie crust and scattered butter pats.Bake 375 for 1 hour.Allow 30 mins to cool.

Owner Leslie Rohland

Chef Jeff Congdon

The Breeze APRIL 2016 19For a full calendar of events, go to Bluffton.com.

Cranberry Apple Pie

IngredIents: InstructIons:

Ingredients:USDA Choice18 oz. Bone-In Ribeye, grilled over an open-flame char grill with Longhorn Char Seasoning

Instructions:Prepare the open flame.Char grill with a light coat of canola oil. Season Outlaw Ribeye coast to coast, both sides with Longhorn Char Broil Seasoning. Grill steak to appropriate doneness.Top with our Longhorn signature Lemon Butter Sauce.

Owner Jimmy Soules

Managing Partner JoeDon Boney

Longhorn Outlaw Ribeye

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Lemon Avocado Salad Dressing

Seafood PomodoroIngredients:½ lb. of Fresh Shrimp, Peeled and Deveined¼ lb. of Fresh Sea Scallops2 Large Tomatoes (Diced)10 Leaves of Fresh Basil8 oz. Fresh Tomato Sauce4 oz. Chicken Broth2 Tbsp. of Real ButterSplash of Olive OilBig Pinch Kosher Salt, Black Pepper,and Granulated GarlicSmall Pinch of Crushed Red Pepper (optional)One Small Box of Angel Hair PastaParmesan Cheese

Instructions:In a large pan, add olive oil and turn to medium-high heat.Add shrimp and scallops and cook for 1½ minutes.Add diced tomatoes and basil leaves, mix well.Add chicken broth and tomato sauce, stir and mix well.Add seasoning, salt, black pepper, garlic (red pepper).Add butter, mix and serve over angel hair pasta.Top off with parmesan cheese. Enjoy!

Ingredients:1/3 Cup Mashed Avocado (1 Medium)2 Tbsp. Lemon Juice (Juice from 1 Lemon)1 Tbsp. Olive Oil1 Tsp. Honey2-3 Tbsp. Water (To Reach Desired Consistency)

Instructions: Combine all ingredients into small bowl and stir vigorously until well combined. Makes about ½ Cup of Dressing.Owner Leslie Rohland

Chef Charlie Sternburgh


Lemon Avocado Salad Dressing

Ingredients:1/3 Cup Mashed Avocado (1 Medium)2 Tbsp. Lemon Juice (Juice from 1 Lemon)1 Tbsp. Olive Oil1 Tsp. Honey2-3 Tbsp. Water (To Reach Desired Consistency)

Instructions: Combine all ingredients into small bowl and stir vigorously until well combined. Makes about ½ Cup of Dressing.

Chef Charlie Sternburgh

West Coast Oysters: Oysters grown on the Western Coast of North America generally have a mild flavor with a creamy texture and less salinity than those grown in the Atlantic Ocean. Their shells tend to be smaller and more textured than their East Coast counterparts.

East Coast Oysters: Oysters grown on the Eastern Coast of North America can generally be described as chewy, briny and salty. The shells of thes oysters tend to be larger and smoother than their West Coast counterparts.

Owner Jimmy Soules

Deer Creek

Wellfleet

Appalachicola

Kumamoto

Blue PointWild Cat Cove

Photo by Luca Nebuloni

Ingredients:Filling:2 Cans Sweetened Condensed Milk8 oz. Keylime Juice7 Egg YolksCrust:2 Cups Crushed Saltine Crackers½ Cup Sugar1 Stick Butter (Melted)

Instructions:Mix together all filling ingredients.Press crackers in pie pan.Pour filling on top of cracker crust.Preheat oven to 325°.Cook for 10-12 mintues.Cool for 6 hrs.

Saltine Cracker Crust

Keylime Pie Chef John Briody

Saltine Cracker Crust

Keylime Pie

More than Just an Oyster Bar!

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call 843-757-1010 or visit TASTEOFBLUFFTON.COM for more information

a Southern Celebration of Food

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Event made possible with help from: Advanced Intergrated Controls, Timeless Interiors, Michael DeVito - Fred Maiden Insurance, Superior Aire

S P O N S O R S :

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SATURDAY, APRIL 9, 201611:00 AM TO 5:00 PM BLUFFTON VILLAGE


call 843-757-1010 or visit TASTEOFBLUFFTON.COM for more information

a Southern Celebration of Food

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Event made possible with help from: Advanced Intergrated Controls, Timeless Interiors, Michael DeVito - Fred Maiden Insurance, Superior Aire

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SATURDAY, APRIL 9, 201611:00 AM TO 5:00 PM BLUFFTON VILLAGE

Bluffton Plant: 373 Red Cedar Street843.815.5885 [email protected]

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M y family has been building homes in the Lowcountry since the 1970s, and our goal is to give our clients exactly what they want in their new homes. For most of them, we are building their “forever home,” and

we get a lot of special requests, which we always strive to deliver. While we pride ourselves on delivering the quintessential Lowcountry-style home, we’re getting an increasing number of requests for a relatively new style of interior finish, called “transitional.”

By Steve Tilton, Coastal Signature Homes

MM

ARCHITECTURE

IXING &ATCHING with Transitional Design


What is transitional design? It’s a major design influence in new homes, remodeling and redecorating. Think of it as a blend of traditional and contemporary styles, somewhere between old world traditional and contemporary chrome and glass. The name “transitional” might even be a bit of a misnomer. Maybe it would be better described as “updated classic” or “cohesive eclectic.” The “transition” actually comes from how the style allows you to move back and forth between styles, using elements from one style and then another to create a completely new style all its own. It’s the best of both worlds.

Debi Lynes, a successful interior designer in this area for over 35 years, explains, “It’s nearly impossible to find homes that are exclusively one style anymore. It’s important to tailor your home to your lifestyle, or to the lifestyle you want to achieve, and transitional design is perfect for that.”

One of the greatest benefits of transitional style is that it gives you a license to experiment. Maybe you

(Above) The symmetry of the fireplace, flanked by the bookcases, is traditional, but the texture of the stone and the neutral color palette is modern, making this a great example of traditional design. Pattern and texture are introduced via the drapes, pillows, and the filigree design on the cabinet doors. Even the objects on the shelves–all white–unify the look of transitional style.

(Left) Rattan is mixed with overstuffed chairs, and glass table tops contrasts with the traditional moldings on the fire-place and ceiling. It works as transitional because of the neutral colors, balanced with items from nature strategically placed to create layers of texture and interest.

(Left Page) Sliding barn doors and antique ceiling trusses are balanced against the breathtaking contemporary chandelier. The color palette unifies the room, and creates a cool, inviting spot for family and friends to gather.

IXING &ATCHING with Transitional Design

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have family antiques that are important to you, but you want a more contemporary look. Or maybe you like one style but your spouse prefers another—or you have an older home and want a creative way to introduce sleek, contemporary elements without losing your home’s traditional charm. That’s part of the appeal of transitional style—you can blend an antique table with contemporary chairs—something traditional with something modern. That’s a tremendous advantage to many of our customers who have accumulated distinct furnishings throughout their lives and have traveled the world collecting beautiful and unique art and other objects.

Just as flat design begets a streamlined technology experience, transitional design does the same in the home. It’s not too formal, not too fussy. It blends the comfort and warmth of traditional design with the clean lines of contemporary design. The result is a streamlined living space that radiates simplicity and harmony. It doesn’t mean this style is boring. Transitional design is timeless, clean, comfortable, and relaxing.

The challenge with mixing contemporary and traditional, of course, is to create a balance. That’s where transitional color palettes play a big role. “The neutral color palette creates a blank canvas—an anchor within the home—while accent colors, in fabric and art, provide whimsy,” Lynes clarifies. At Coastal Signature Homes, we use warm neutrals and monochromatic paint palettes including cream, taupe, khaki, and gray, with an occasional hint of the darkest of these shades thrown in to ground the palette. Patterns, if used at all, are understated, and typically geometric. By providing a classic background, homeowners can incorporate textures and shapes using furniture, fabric, and decorative items which also introduce color and flair.

Imagine how this style can streamline your life, and you’ll quickly see why it’s exploding in popularity. Transitional style epitomizes the mantra, “less is

An excellent example of using transitional style in an existing space for a fresh new look. Here, contemporary arm chairs are mixed with the traditional dining chairs. Color and texture are introduced with the drapes and fabric. The chandelier is very traditional in overall shape, but the clean lines and lack of ornamentation make it modern.


more.” Less clutter and frenzy in your physical environment leads to less clutter and frenzy in your life. After the Great Recession, homebuyers began placing a premium on homes that exhibited qualities of timelessness and versatility. Formal living and dining rooms that sat idle for months are giving way to more livable areas for relaxing, entertaining, even working from home. Transitional design fits the bill. This design philosophy also dovetails perfectly into the lifestyle of “snowbirds” who spend time between homes. It’s ideal for newcomers to coastal living, allowing them to bring treasures from their past and incorporate them into their new lifestyle. It also serves the needs of the increasing population of multi-generational families, providing a clean, streamlined style that all generations can enjoy.

There’s even the theory that transitional design can make you cooler in the sweltering heat of the South Carolina Lowcountry. Studies show that dark colors, both inside and outside your home, can affect energy consumption. For example, colored interior walls

absorb more light, so you’ll need more heat-generating lights to see in a darkly colored room. There’s also the psychological affect that colors create. Calmer hues of transitional design can physically keep the room cooler, as well as tricking your mind into thinking that it’s cooler. As a homebuilder who often works with people moving to the Lowcountry from cooler climates, we have

found that transitional design can help newcomers to the Lowcountry acclimate a little better to our simmering summers!

We know that transitional design may not be for everyone. Still, we find more and more homeowners asking for these options. At Coastal Signature Homes, we are happy to include them in our catalog of features, building everything from traditional to transitional. After all, it’s your dream home, so why not get exactly what you want?

Steve Tilton is a co-owner at Coastal Signature Homes in Bluffton, and is a respected homebuilder. Steve and his associates were recently recognized with awards from the Hilton Head Area Homebuilders Association for home design and quality construction.

(Left) There’s nothing more traditional than exposed brick. Contemporary

lamps contrast with the traditional chairs, and

there’s a mix of wood and metal tables. It works as a transitional design, and it’s

stunning.

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AFRICAN METHODIST EPISCOPALCambell Chapel A.M.E.

25 Boundary St.(843) 757-3652

Sunday School: 8:45 a.m.Worship: 10 a.m.

ASSEMBLY OF GODNew River Worship Center

Hwy 170 & Argent Blvd. (next to ESPY)(843) 379-1815

Sunday: 10:30 a.m.Wednesday: 7 p.m.

BAPTISTFirst Baptist Church of Bluffton

Boundary at Church St. (843) 757-3472

Sunday School: 9:15 a.m.Worship: 10:30 a.m.

First Zion BaptistWharf & Robertson St.

(843) 757-3128Sunday School: 9 a.m.

Sunday Worship: 10 a.m.

Maye River Baptist Church3507 Okatie Hwy.

(843) 757-2518Sunday School: 9:45 a.m.Sunday Worship: 11 a.m.

St. John’s Baptist Church103 Pritchard St.

(843) 757-4350Sunday Worship: 11 a.m.

St. Matthew’s Baptist ChurchSC Hwy. 170

(843) 757-3255Sunday Worship: 11 a.m.

Indian Hill Baptist ChurchHwy. 278 next to Eagle’s Point

(843) 757-2603Sunday School: 9:45 a.m.Sunday Worship: 11 a.m.

JEHOVAH’S WITNESSESKingdom Hall119 Bluffton Rd.(843) 815-4455

Sunday Public Talk: 9:30 a.m. & 3:30 p.m.Spanish Public Talk: 12:30 p.m.

Bible Missionary Baptist ChurchGoethe Road Community Center

(843) 815-5523Sunday Worship: 11 a.m., Bible Study: 6 p.m.

CATHOLICSt. Gregory the Great Catholic Church

333 Fording Island Rd.(843) 815-3100

Sat.: 4 & 6 p.m. Sun.: 7:15 a.m., 9 a.m., 11 a.m., 5 p.m., Spanish, 12:45 p.m. Mon.-Fri.: 6:45 a.m. Chapel,

8:30 a.m. Church

ANGLICANThe Church of the Cross

110 Calhoun St.(843) 757-2661

Saturday Worship: 5:28 p.m.Sunday Worship: 8 & 10 a.m.

495 Buckwalter Pkwy.(843) 757-2661

Sunday Worship: 9 & 10:30 a.m.

The Church of the Holy Trinity 2718 Bees Creek Rd., Ridgeland

(843) 726-3743Sunday Worship: 8:30 & 11 a.m.

Sunday School for All Ages: 9:45 a.m.Midweek Services: Wednesday, 6:30 p.m.

EPISCOPALThe Episcopal Church of Okatie

231 Hazzard Creek, Okatie, SC(843) 592-3965

Worship: Every Sunday 9 a.m.

GREEK ORTHODOXHoly Resurrection Churchat St. Andrews Catholic Church

220 Pickney Colony Rd.(843) 837-4659

Orthros: 9:30 a.m., Liturgy 10 a.m.

JEWISHTemple Oseh Shalom

at Lowcountry Presbyterian278 Simmonsville Rd.

(843) 705-2532 Shabbat Worship third Friday of month, 8 p.m.

LUTHERANLord of Life Lutheran Church

351 Buckwalter Pkwy.(843) 757-4774

Sunday School: 10 a.m.Sunday Worship: 8, 9 & 11 a.m.

METHODISTBluffton United Methodist Church

101 Calhoun St.(843) 757-3351

Sunday School: 9:45 a.m.Sunday Worship: 8:30 & 11 a.m.

Church of the Palms United Methodist1425 Okatie Hwy.

(843) 379-1888Sunday Worship: 10:30 a.m.

St. Luke’s United Methodist ChurchSC Hwy. 170 near Sun City

(843) 705-3022Sunday Worship: 8:30 & 10 a.m.

St. Andrew By-The-Sea UMCBluffton Campus 39 Persimmon St. Bldg. 200, #203(843) 837-4712

Sunday Contemporary Worship: 10:30 a.m.

PRESBYTERIANLowcountry Presbyterian Church

US 278 and Simmonsville Rd. (843) 815-6570

Sunday School: Adult 9:40 a.m.,Child 10:30 a.m.

Sunday Worship: 8:30 & 10:30 a.m.

Grace Coastal Church (PCA)15 Williams Dr. (off 170)

(843) 379-5521Sunday School: 11 a.m.

Sunday Worship: 9:30 a.m.

NON-DENOMINATIONALLive Oak Christian Church

Bluffton High School Auditorium,(843) 757-5670

Kidstreet: 9:15 a.m., Worship: 10:15 a.m.

Lowcountry Community ChurchBluffton: 801 Buckwalter Pwky.

(843) 836-1101Sunday Worship: 8:30, 10, 11:30 a.m.

Unitarian Universalist Congregationof the Lowcountry

110 Malphrus Rd.(843) 837-3330

Sunday Services: 10 a.m.Religious Education & Childcare provided

Unity Church of Hilton Head IslandSeaquins Ballroom

1300 Fording Island Rd., Bluffton (Near Tanger I)

(843) 682-8177Sunday Services: 10 a.m.

FELLOWSHIP

bluffton.com30

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APRIL TIDES

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bluffton.com34

BLUFFTON

April 2: Kids of all ages are welcome at Tanger’s first Touch-A-Truck event on Saturday from 11 a.m. to 2 p.m. at the Tanger 1 center, 1414 Fording Island Rd. tangeroutlet.com/hiltonhead/events.

April 7-8: SOBA presents a Watercolor Batik workshop with Joan Wykis from 9 a.m.-noon. The class is $200 and all of the supplies are included in this cost. Reservations required. (843) 247-2868, [email protected] or go to sobagallery.com.

April 8: A reception for SOBA’s 22nd Annual Member Judged Show will include a presentation of awards from 5-7 p.m. at the SOBA Gallery, on the corner of Church and Calhoun Streets in Old Town Bluffton. (843) 757-6586 or sobagallery.com.

April 9: Join us for the 4th Annual Taste of Bluffton from 11 a.m.-5 p.m. to celebrate the sights and flavors of the beautiful South Carolina Lowcountry on Calhoun Street. Enjoy tasty dishes served by area restaurants with no charge for admission! (843) 757-1010 or tasteofbluffton.com.

April 22: The Bluffton Historical Preservation Society presents Tea on the Titanic from 3-5 p.m. at the Bluffton Rotary Community Center, 11 Recreation Ct. Tickets are $25. Reservations required. (843)

757-6293.

April 23: Join Church of the Cross for the Spring Fling featuring guest speaker Shellie Rushing Tomlinson. Doors open at 9:30 a.m. and the event ends at 2 p.m. Tickets are $15 and may be purchased in the Parish Office, 82 Calhoun St., or online at thechurchofthecross.net.

BEAUFORT

April 8: Springer Theatre presents, “A Closer Walk With Patsy Cline” from 7:30-9:30 p.m. at USCB Center for the Arts, 805 Carteret St. Tickets are $25 for adults, $20 for seniors, and $15 for students. (843) 521-4145 or uscbcenterforthearts.com.

April 10: The Beaufort Symphony Youth Orchestra joins the Beaufort Symphony Orchestra for Side by Side Gala at 4 p.m. at the Beaufort High School Performing Arts Center, 84 Sea Island Pkwy. $25 for adults, $15 for students. (800) 595-4849 or beaufortorchestra.org.

April 16: The 13th Annual Soft Shell Crab Festival at 700 Paris Ave. in Port Royal from 11 a.m. to 5 p.m. The Rotary Club of Beaufort will have their annual crab race down Battery Creek. Contact Brooke Buccola at (239) 777-0761 or [email protected], or go to oldvillageportroyal.com.

April Events

OVER BRIDGESthe

in Bluffton, Beaufort, Hilton Head & Savannah


April Events

OVER BRIDGESApril 22: The Fashion for Compassion luncheon and fashion show from 11 a.m.-2 p.m. at the Dataw Island Club House, 121 Dataw Dr. Tickets are $65/person, $600/table of 10. (843) 525-6257 or friendsofcarolinehospice.org.

April 23: The Harbormasters Annual Show will take place at 7 p.m. in the USCB Center for the Arts, 805 Carteret St. Tickets are $20 and can be purchased by calling (843) 521-4100 or at uscbcenterforthearts.com. For more info, go to beaufortharbormasters.org.

HILTON HEAD ISLAND

April 2: Join the Sea Pines Forest Preserve Foundation from 4:30-7:30 p.m. for Party in the Pines. $40 for adults, $15 for children (ages 12 & younger). 175 Greenwood Dr. Contact Community Services Associates at (843) 671-1343 or seapinesforestpreserve.org.

April 5-6: “Symphony Under the Stars” at the Coastal Discovery Museum at Honey Horn, 70 Honey Horn Dr. Gates open at 6 p.m., the concert begins at 7:30 p.m. Table seating is $70-$80 per person (or $700 per table), concert-only seating is $50-$60, and outside lawn seating is $25. (843) 842-2055 or hhso.org.

April 6-16: “Always … Patsy Cline” will return this April to the Main Street Theatre, 3000 Main St. Performances are April 6-9 and 12-16 at 8 p.m. and April 9, 10, and 16 at 2 p.m. Tickets are $40 for adults and $20 for children (under 12). (866) 749-2228 or online at PatsyClineHHI.com.

April 11-17: The 48th annual RBC Heritage will bring famed golfers from all over to the Harbour Town Golf Links on Hilton Head Island to compete in this coastal PGA Tour event. Passes and badges are on sale at rbcheritage.com.

April 23-24: The Hilton Head Island Boat Show from 10 a.m.-6 p.m. at Windmill Harbour, 161 Harbour Passage. Tickets are $12 in advance and $15 at the gate. Free parking is available in several locations throughout the neighborhood, with free trolley shuttle service to the South Carolina Yacht Club. (843) 812-5802 or hiltonheadislandboatshow.com.

April 25: Chick Corea, a 22-time Grammy winner and keyboard virtuoso, will take the Elizabeth Wallace Theater stage at the Arts Center of Coastal

Carolina, 14 Shelter Cove Ln., at 8 p.m. Tickets are $90. (843) 842-2787 or artshhi.com.

April 30: The Palmetto Heart Walk is a free event from 8 a.m.-1 p.m. at the Shelter Cove Towne Centre, 40 Shelter Cove Ln. Activities start at 8 a.m., but the walk begins at 9 a.m. Contact Carla Raines at [email protected].

April 30-May 1: The 16th Annual Art Market at Historic Honey Horn, 70 Honey Horn Dr., takes place Saturday from 10 a.m.-4 p.m. and Sunday from 11 a.m.-4 p.m. $6 per car parking donation, while admission to the fest is free. (843) 689-6767 or coastaldiscovery.org.

SAVANNAH

April 1-3: Savannah Women’s Half Marathon & 5K features a Fashion-Fitness Expo and packet pickup from 10 a.m.-8 p.m. on Friday and the New Balance Yoga on the Square will be on Sunday from 9-10 a.m. The half marathon and 5K begins at 7 a.m. on Saturday. Registration is $35-$45 for the 5K and $85-$105 for the half marathon. (912) 644-6414 or savannahwomenshalf.com.

April 1-9: 2016 Savannah Music Festival will present more than 100 performances, celebrating exceptional artistry in jazz, classical and a variety of American and international musical traditions. Ticket prices vary. (912) 525-5050 or savannahmusicfestival.org.

April 2: The Annual Sheep to Shawl Festival at Oatland Island Wildlife Center, 711 Sandtown Rd., from 10 a.m.-4 p.m. $7 for adults, $5 for children (4-17 years), seniors and military. (912) 395-1500 or oatlandisland.org.

April 2: The 8th Annual Savannah Zombie Walk at 7 p.m. in Emmet Park on East Bay Street. FREE with a canned food donation. savannahzombiewalk.com.

April 9-10: Siege Weekend at Fort Pulaski commemorates the 154th anniversary of the battle for the Georgia fort. $7 entrance fee (16 years and older). U.S. Highway 80, 15 miles east of Savannah. (912) 786-5787 or go to nps.gov/fopu.

April 23: Technology Then and Now returns to the Owens-Thomas House, 124 Abercorn St. 124 Abercorn St. (912) 790-8800 or telfair.org.

bluffton.com36

Accurate Lithograph Pg. 37Agave Side Bar Pg. 19AllCare Tree Pg. 33Annette Bryant, Coldwell Banker Pg. 3Bluffton Bicycle Shop Pg. 33Bluffton Pharmacy Pg. 33The Bluffton Room Pg. 18Cahill’s Pg. 48Charter One Realty Pgs. 46-47The Church of the Cross Christian Women Pg. 29Coastal Exchange Furniture & Art Pg. 31Coastal Signature Homes Pg. 2Cocoon Pg. 14The Cottage Cafe, Bakery & Tea Room Pg. 18Covert Aire Pg. 23Door 2 Door Dry Cleaning Service Pg. 23Eggs n’ tricities Pg. 15

ESP Merle Norman Salon Pg. 23The Filling Station Art Gallery Pg. 15Four Corners Fine Art & Framing Pg. 14Gigi’s Boutique Pg. 15Golis Family Jewelers Pg. 3Hilton Head Boathouse Pg. 32Hilton Head Exterminators Pg. 4The Island Pet Cremation Services Pg. 36Jeanie Larson, The Alliance Group Realty Pg. 4The Juice Hive Pg. 20La Petite Gallerie Pg. 15LongHorn Steakhouse Pg. 19The Louver Shop Pg. 31Lowcountry Kitchen Pg. 17Mameen & Maudie Pg. 14May River Grill Pgs. 20 & 43Mike Reichenbach Chevrolet Pg. 16

Morris Garage & Towing Pg. 36The Oyster Bar Pg. 21Palmetto Dental Arts Pg. 30Palmetto State Bank Pg. 37Pour Richard’s Pg. 43R. Stewart Design, LLC Pg. 30Reminisce On the Promenade Pg. 14Scrubs Plus Pg. 37Spartina Marine Education Center Pg. 37Spring Island Pg. 5Squat N’ Gobble Pg. 43Stephens Land Service Pg. 31Stock Farm Antiques Pg. 15Greater Bluffton Chamber of Commerce Taste of Bluffton Pg. 22Toomer’s Bluffton Seafood House and Oyster Company Pg. 43The Village Pasta Shoppe Pg. 43Walnuts Cafe Pg. 21Wayne McDonald Pg. 11

Directory of Advertisers


Uniforms & Shoes for Healthcare,

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843-290-7036142 Burnt Church Rd., Bluffton

Mon.- Fri. 1pm-6pmOpened only on the rst

Saturday of the month.10am-4pm Closed Sunday

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Learn measures for water quality.

Voyage of discovery

All trips led by Captain Amber Kuehn MS in Marine Biology

Contact: [email protected] or Spartinacharters.com 843-338-2716

A great learning trip for kids & adults!

bluffton.com38

By Kelly Dillon

As a seven-year-old, the world is at your fingertips. You’ve conquered the art of shoe tying and know how to ride a bike, swim and are on your first (or second) sports team. First grade means you’re finally a big kid. You’re losing your baby teeth, reading, adding and subtracting, overcoming a fear of the dark, playing with friends in the neighborhood and learning to be independent and responsible. Cuts and scrapes are just that and growing pains come and go. But for one hometown boy, they didn’t go. At just seven years old, Stephen Golis found out that these growing pains weren’t just that. It was osteosarcoma, a cancer that grows in the bone and is most prevalent in children and young adults.

Stephen was stripped of the freedom that many children revel in—freedom to run outside with friends, to have friends over and play sports, the freedom that childhood gives us.

Those afflicted with osteosarcoma usually don’t feel physically sick; instead, complaints about a longtime pain in the cancerous area that is initially thought to be simple muscle sores or growing pains are most common. The Sarcoma Institute explains that patients are often only diagnosed when the stricken bone is broken or there is some other injury to the area. In Stephen’s case, the cancer developed in his left femur then eventually began to spread up into his lungs.

“My parents said I would be okay so that was what I knew,” Stephen explained. “There was never any bad talk when I was around.” When asked if religion came into play, Stephen says that “he was young and really didn’t think about that kind of stuff,” but nowadays, despite not being very religious, he believes in God and prayer.

But Stephen’s parents were right. After a 10-month stay in Sloan Kettering, the cancer was gone, and he was released—making him one of the 70 percent to survive the illness.

During his stay, Stephen had little school work, but “it was never a priority”—and thankfully, returning to school, kids didn’t treat him any differently. Despite all the attention he received, he continued to stay the same person.

A SecondChance at Life


But the struggle wasn’t over. Stephen had to deal with the loss of his left leg and adjusting to his new prosthetic.

Learning to use a prosthesis takes a lot of time, strength, patience and determination. Patients must take therapy with a prosthetist—someone who fits, designs, and services those with prosthetics. These lessons include how to take care of a prosthesis, how to place it on and take it off, and how to walk or step on different types of surfaces. They also help in learning how to generally walk better, teach them what to do after a fall, and how to adjust to normal routines, such as getting in a car.

“Adjusting to the leg wasn’t easy at all,” Stephen recalled. “It was like literally learning to walk again ... I’d fall and the limp was just horrible.”

But after a couple of weeks, he began to get the hang of his prosthetic. “I went back to playing soccer but the running was hard.” Even today, as a 21-year-old man, he has some trouble with walking and running, but now he is so used to it, he hardly notices it anymore.

Recently, Stephen was asked to volunteer for the Sun City softball team, as a bat boy for the Wounded Warriors. They are an organization that is focused on helping wounded veterans assist and aid each other, which also raises public awareness and provides “unique, direct programs and services to meet the needs of injured service members.”

“They’re awesome,” Stephen said. “We really didn’t talk too much about ourselves and the situation we all had because of the games going on, but those guys are truly amazing with the way they run and still play ball.”

Nowadays, Stephen is learning about the family business, Golis Family Jewelers, and hopes to one day run it. “I am a really quiet person so being with people all day can be hard sometimes,” he said.

He tried going to college, but it wasn’t for him.

Stephen with Michael J. Fox, following his treatment

“Once in college, I had to write about myself. I decided to bring one of my legs to class. When I put it on the table before I started to talk the faces in the room were white. The fear on the faces was funny. When asked why I had a prosthetic, I told them my father ran it over with the lawn mower. They were horrified. I did let them down easy and said it was nothing so cool; I had cancer. It was funny watching them.”

With a positive attitude and great sense of humor, it is obvious that Stephen has adjusted well to the struggles of his childhood and has overcome the obstacle of his lost leg. “To be honest,” he explained, “I don’t think I’m all that inspiring… even though people tell me I am. The people that inspire me are the doctors and nurses that cared for me when I was ill. The nurses always cared for me and were always by me, which just shows me how I need to be a better person in life, being I was just a seven-year-old child going through chemotherapy. The people that saved my life inspired me to not take much for granted cause I got a second chance at life.”

bluffton.com40

Cahill’s Chicken Kitchen** - Southern1055 May River Rd. (843) 757-2921Mon.-Wed.: 7:30 a.m.-3 p.m.Thurs.-Sat.: 7:30 a.m.-9 p.m.Sunday Brunch: 9 a.m.-3 p.m.

Choo Choo BBQ Xpress - BBQ, Pork, Ribs129 Burnt Church Rd.(843) 815-PORK (7675) Tues.-Fri.: 6-10 a.m., 11 a.m.-3 p.m., 5:30-8 p.m.Sat.: 6 a.m.-7 p.m.

Corner Perk** - Breakfast, Lunch, CoffeeThe Promenade & May River Road(843) 816-5674Tues.-Thurs.: 7 a.m.-9 p.m., Fri. & Sat. 7 a.m.-11 p.m., Sunday Brunch: 7 a.m.-4 p.m.

May River Grill** - Seafood ContemporaryOld Town Bluffton 1263 May River Rd.(843) 757-5755Lunch Tue-Fri.: 11:30 a.m.-2 p.m. Dinner Mon.-Sat.: 5-9 p.m.

Pour Richard’s** - Contemporary 4376 Bluffton Pkwy.(843) 757-1999Mon.-Sat.: 5:30-10p.m.

Squat N’ Gobble** - American, Greek1231 May River Rd. (843) 757-4242Daily: 7 a.m.-3 p.m.

Toomers Bluffton Seafood House**27 Dr. Mellichamp Dr. (843) 757-0380Mon.-Sat.: 11 a.m.-9 p.m.

The Village Pasta Shoppe** - Italian, Deli, Wine 10 B. Johnston Way (across from post office)(843) 540-2095Tue-Fri.: 10 a.m.-6 p.m. Sat. 10 a.m.-4 p.m.

Agave Sidebar13 State Of Mind St. (843) 757-9190Mon.-Thurs.: 11 a.m.-10 p.m. Fri. & Sat.: 11 a.m.-11 p.m.

Bluffton BBQ - Barbeque, Pork, Ribs11 State Of Mind St. (843) 757-7427Wed.-Sat.: 11 a.m.-whenever

The Bluffton Room - Fine dining15 Promenade St. (843) 757-3525Tues.-Thurs.: 5-10 p.m. Fri.-Sat.: 5-11 p.m.Closed Sunday & Monday

British Open Pub - Pub, Seafood, Steaks1 Sherington Dr. #G, Sheridan Park (843) 705-4005Mon.-Sun.: 8 a.m.-9 p.m. Sunday Brunch: 8 a.m.-1 p.m.

RESTAURANT GUIDEBLUFFTON’S


Buffalo’s - Contemporary1 Village Park Square (843) 706-6630Lunch Mon.-Sat.: 11 a.m.-4 p.m.

Butcher’s Market and Deli - Deli102 Buckwalter Pkwy., Ste. 3G(843) 815-6328Mon.: 10 a.m.-6 p.m.Tues.-Thurs.: 8 a.m.-6 p.m. Fri.-Sat.: 8 a.m.-7 p.m.Sun.: 8 a.m.-3 p.m.

Captain Woody’s - Seafood, Sandwich, Salads17 State Of Mind St., The Promenade(843) 757-6222 Daily: 11 a.m.-10 p.m.

Claude & Uli’s Bistro - French1533 Fording Island Rd. #302, Moss Creek Village(843) 837-3336Mon.-Sat.: lunch & dinner

Corks Wine Co. - Contemporary, Tapas14 Promenade St. #306, The Promenade (843) 816-5168Biz hours: Tues.-Sat. 5-12 p.m.Kitchen hours: Tues.-Wed. 5-10 p.m.Thurs.-Sat. 5-11 p.m.

Downtown Deli - Burgers, Sandwiches27 Dr. Mellichamp Dr. (843) 815-5005Mon.-Sat.: 8 a.m.-3 p.m.

Fat Patties - Burgers, Sandwiches207 Bluffton Rd. (843) 815-6300Mon.-Sat.: 8 a.m.-3 p.m.

Hinchey’s Chicago Bar & Grill - American104 Buckwalter Place, Ste. 1A (843) 836-5959 Daily: 11 a.m.-2 a.m

Hogshead Kitchen - Contemporary1555 Fording Island Rd.(843) 837-4647Mon.-Sat.: 11:30 a.m.-11 p.m.Closed Sunday

Inn At Palmetto Bluff - Continental1 Village Park Square, Palmetto Bluff Village(843) 706-6500 Daily: 7 a.m.-10 p.m.

Katie O’Donald’s - Irish, American1008 Fording Island Rd. #B, Kitties Crossing(843) 815-5555Daily: 11 a.m.-2 p.m.

Longhorn Steakhouse - American 1262 Fording Island Rd. (843) 705-7001Sat.: 11 a.m.-11 p.m.Sun.-Fri.: 11 a.m.-10 p.m.

Mulberry Street Trattoria - Italian 1476 Fording Island Rd. (843) 837-2426Tue-Sat.: 11 a.m.-3 p.m. & 5-10 p.m.Sun.: 10:30 a.m.-9 p.m.

Napoli Bistro Pizzeria & Wine Bar - Italian, Mediterranean 68 Bluffton Rd. (843) 706-9999Sun.-Thurs.: 5-8:30 p.m.Fri.-Sat.: 5-9:30 p.m.

Neo - Gastropub - Farm To Table Fare1533 Fording Island Rd. #326, Moss Creek Village (843) 837-5111Mon.-Thurs.: 11:30 a.m.-9 p.m.Fri.-Sat.: 11:30 a.m.-10 p.m.Sunday: 5-9 p.m.

Okatie Ale House - American 25 William Pope Dr.(843) 706-2537Mon.-Wed.: 11 a.m -9 p.m.Tues.-Sat.: 11 a.m.-10 p.m.Sun.: 12 a.m.-9 p.m.

Old Town Dispensary - Contemporary15 Captains Cove, off Calhoun Street(843) 837-1893Mon.-Sat.: 11 a.m.-2 a.m.Sunday Brunch

Redfish - Contemporary32 Bruin Rd., Old Town Bluffton (843) 837-8888Mon.-Sat.: 11:30 a.m.-2 p.m., 4:30-10 p.m. Sun.: 10 a.m-2 p.m., 4-10 p.m.

Sigler’s Rotisserie & Seafood - Contemporary 12 Sheridan Park Circle (843) 815-5030Mon.-Sat.: 4:30-9:30 p.m.

Sippin Cow - American 1D Promenade (843) 757-5051

Southern Barrel Brewing Co. - American375 Buckwalter Place Blvd. (843) 837-2337 Tues.-Thurs.: 2-9 p.m.Fri.: 2-11 p.m.Sat.: 11-11p.m., Sun.: 2-8 p.m.

Stooges Cafe - American25 Sherington Dr. (843) 706-6178 Mon.-Fri.: 7 a.m.-2 p.m.Sat.-Sun.: 8 a.m.-2 p.m.

The Cottage - Breakfast, Lunch & Dinner38 Calhoun St. (843) 757-0508Mon.-Sat.: 8 a.m.-3 p.m., 5-7:30 p.m.Sunday Brunch 8 a.m.-2 p.m.

Vineyard 55 - Pizza, American55 Calhoun St.(843) 757-9463Daily 11:30 a.m.-Whenever

Walnut’s Café - Contemporary70 Pennington Dr., Unit 20(843) 815-2877Mon.-Fri.: 8 a.m.-3 p.m.Sat.-Sun.: 8:30 a.m.-2 p.m.** See the ads in the Breeze for more info

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Music and food. Food and music. Two great things that go together (unless the music is too loud or the food is over-seasoned).

There’s a link between cookouts and live music. Even fine dining has its own melodic flair. Thank God that party goers and party throwers still value music to go with their oyster roasts, wedding parties, and BBQs. Sometimes the music is there for background, other times music and food are ‘turnt up’ to a high flame together in perfect harmony. I have had the opportunity to be present at some of Bluffton’s biggest food events and also performed for many house parties locally, so I know what I’m talkin’ about here.

Ever been to a BBQ where there wasn’t music? Ok, sure, I suppose a Bose speaker cranked outdoors does provide some sort of joyful noise, but put a live band next to your spit and blam! Instant party. Trying to match a meal with music seems like it might be difficult, but most people that host parties with dogs and burgers know that you want some rock ‘n’ roll or, even better, some bluegrass to go along with your sauerkraut and beans.

Why do people search out the bluegrass bands for BBQs? I feel that fiddles and banjos complement out-door events better than most genres of music, though a real blues group can do the same thing. It just seems that “roots” music has been paired for years with pig pickin’s or oyster roasts. A deep blues vocal and some wicked harmonica playing do the same thing. It just fits the mood of an outdoor picnic table type of party. Maybe there is something deep down in the genes

somewhere that just wants to hear this kind of music when you’re devouring meat and drinking beer in the shade of an oak tree.

Now if your party is a black tie affair, you’re going to want to get a piano player and a jazz vocalist for your soiree. Jazz, as most of us know it, is typically non-evasive. A smoky female vocalist doesn’t break up conversations over Merlot and Mignon. The silky sound of a piano trio is also nice to have on hand at dinner, where getting wild isn’t on the menu. Jazz has been long appreciated by the sophisticated lady (and her date) since before rock and roll was even heard of. Some of the world’s best musicians play jazz in venues that serve high-end food and ask that you keep the conversation to a minimum as well. Of course, jazz does well at outdoor festivals as well, but I wouldn’t really want to squirt mustard on a brat while someone sings “Summertime.” It just seems like diners expect jazz at finer establishments.

Sometimes trying to figure out these type of things can just confuse one trying to pair food and music. So let’s simplify. Here are some pairs that go pretty well together:• Howlin Wolf with a brisket sandwich and side of cole slaw• Peter Tosh with curried goat, string beans and corn• Dave Brubeck with brazed duck and a garlic infused sweet potato • Doc Watson with a hot dog and a beer• Louis Armstrong with anything from steak to a hamburger and French fries

By Jevon Daly

MUSIC


By Jevon Daly

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S tanding on the outdoor patio of the little pizza restaurant where I work as a server, I watched the sun set on the hill, which overlooked the lazy river below. During the winter, right around 5:30 p.m., it lights up the trendy wood-framed building. The young woman I was talking to shielded her eyes from the sun as I rambled on about my side career as a freelance writer. Her young daughter ignored us as she colored. I told her that I wrote essays about being a socially awkward person and the silly anxieties of my life.

“Waiting tables is kind of a weird job to have if you’re so anxious,” she joked.

I laughed. “Yeah, I mean I like it but it is weird just walking around terrified all the time.”

As if finally summoned, the little girl dropped her crayon and turned around to look at me. Her eyes scrunched up behind her glasses as she looked me in the eyes and asked, “Why are you terrified all the time?”

If I could have punted that tiny girl into the river, I might have. How do you answer that? For a long moment I stood there like a short-circuiting robot trying to emulate human emotion. Laughter shot out from me in strange barks like a corgi having a stroke.

“You know,” I stammered. “Hmmm, well I—umm—wish I knew.”

The little girl quickly turned back around and continued coloring. Crayons are infinitely more appealing than watching a grown man have a breakdown in public. I waved my polite goodbyes and then fled to the comfort of the kitchen, far away from the tiny detective.

Really, I’m just scared that people are going to make fun of me. A pack of high schoolers walking into the restaurant are a pack of wolves to me most nights. The truth is: I don’t carry myself in a very professional manner at work. I’m a big bundle of anxiety and nerves that likes to dance, so things have a tendency to get chaotic really quickly.

I never know what tequilas we have for Margarita Monday or what any alcoholic drink is supposed to taste like. I charge to tables with a big head of steam, giant clap and a voice five decibels too loud for the building, jarring everyone out of their peaceful conversations to look at my buffoonery. My laugh is dorky and I stutter and stammer. Often I abandon coherent sentences for vague guttural noises.

By Chase S. Wilkinson


Whenever a new trainee follows me at work, I give them a polite smile and say, “This is how not to interact with humans,” as I proceed to bulldoze my way through the night. But no matter how uncomfortable I get, whether I’m awkwardly abandoning incomplete punchlines to stupid jokes or suggesting that, “salad is gross, but that one has apples so it’s probably the best,” people smile and laugh and have a good time.

It seems very counterintuitive but most times the more uncomfortable I feel, the better job I’m doing. And it’s goofy stuff. I tell new servers who are shy or scared to start leaning into the awkward moments. To set the tone from the beginning that you’re going to be uncomfortable on your own terms, not theirs.

So these days if someone is laughing at me at work it’s because I was twerking in the middle of the restaurant or showing off my wicked plies that I learned in my “Intro to Ballet” class, even if it might rip my five-dollar Walmart jeans.

One time I disrupted a family’s entire meal because their five-year-old and I got into an intense “Down Low, Too Slow” high-five competition. I just couldn’t catch that tiny hand before she pulled it away. Every time I walked by the table, she’d stare deep into my soul and shout, “I’m going to beat you!” Which is eerily reminiscent of schoolyard

threats from my middle school bullies. Only she was way more terrifying. Tiny children have a conviction that can’t be matched. Before she left, she drew a picture of me frowning because I kept losing and gave it to me. I hung it above my bed.

I’m not saying that I’m particularly good at my job, but I’ve been able to connect with people in a way that I’ve always felt was way beyond my capabilities. I don’t get a lot of orders wrong, but I have had tables that kept a running tally of the times I apologized for no reason. I believe they stopped at 23. There are weirdos out there who seem to gel with my special brand of chaos.

There are no canned courtesies with me. Everything is live and unscripted with a 95% chance of utter failure. Sometimes I get lucky and people are super stoked when I come roaring in like a linebacker hyping up the defense for a big game. Other times it’s all death stares and kindly asking me to shut up. Sometimes I do a little dance and I’m showered with ones. Other times restraining orders fill the air. It’s a delicate balance.

But ultimately, that one woman out on the patio was completely right. This is a weird job to have for someone so uncomfortable in their skin. I still feel that way a lot. Sure I’ve cried many nights in the walk-in freezer because a group of 22-year-olds laughed at me for fumbling over my words, but I think that little girl would like to know that I’m not “terrified all the time” anymore.

I’m just a little pug that frightens easily. But if you’re all smiles, I’m all smiles. I’ll fetch all your goodies and do a few tricks. This is not a blueprint for success. Please don’t bump and grind in front of a gaggle of grannies. Unless they’re into that. Then grind it up like black pepper! Just know your audience and don’t be afraid to look stupid.

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The Breeze April 2016

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Transcript of The Breeze April 2016