Charleston Living Magazine Jan-Feb 2024

January / February 2024 

SPORTING 

ISSUE 

The Bird Dog 

Whisperer 

Training Magnificent 

Working Breeds 

Cast Away 

Fly Fishing Art of 

Paul Puckett 

History 

A Presidential 

Duck Hunt in 

the Lowcountry 

$4.50 US 

Southeastern 

Wildlife Exposition 

Romantic 

Restaurants 

Kitchen & Bath 

Remodels 

January/February 2024 | 1

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January/February 2024 | 3 

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Features 

JANUARY | FEBRUARY 2024 

58 

Purpose-driven 

Partnership 

Actor Jeremy Renner announces 

ownership in Sweet Grass Vodka 

By Jenny Peterson 

62 

Table for Two 

Romantic dining in Charleston 

By Jenny Peterson 

68 

A Piece of Paradise 

Stunning views from 

every corner of a coastal 

sanctuary on Isle of Palms 

By Liesel Schmidt 

PHOTO TRIPP SMITH 


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DEPARTMENTS | JANUARY/FEBRUARY 2024 

13 

Buzz 

13 Tails On The Waterline 

The wildlife artwork of Paul 

Pucket 

14 Calendar 

Our five musts from this 

issue’s calendar of events 

16 Events 

Your guide to planning your 

social calendar 

43 

Well Styled 

43 The Bird Dog 

Whisperer Ray Godwin 

has spent decades training 

magnificent working breeds 

44 Design 

The art of candle-making 

46 Kitchen Makeover 

Stunning Kitchen & Bath 

Remodels 

77 

Food+Drink 

77 Perfectly Paired 

Dry-aged tuna belly 

underneath Palmetto purple 

sweet potato and pineapple 

aguachile at Honeysuckle 

Rose 

78 Dining Out 

Honeysuckle Rose 

celebrates the best of both 

worlds of food and drink 

94 

Travel 

94 Reflection and 

Exploration in France 

Normandy is filled with 

atmospheric small towns, 

gorgeous landscapes and a 

remarkably relevant history 

22 Entertainment 

Reviews of new movies and 

music 

24 History 

The time President Grover 

Cleveland took aim in 

Lowcountry waters 

28 Art Seen 

Paul Puckett blends his love of 

art and fishing 

50 Hunting Dogs 

Ray Godwin has spent 

decades training magnificent 

working breeds 

54 Fashion 

Silks, patterns and fine 

fabrics take center stage this 

season 

80 Communal Vibes 

Familiar yet elevated bar 

fare at French Quarter pub 

Bumpa’s 

82 In the Kitchen 

Recipes to keep you warm 

and cozy all winter 

88 Restaurant Guide 

The best spots for eating 

and drinking in Charleston 

Fundamentals 

10 Reader Services 

12 Editor’s Letter 

96 The Last Reflection 

32 Summer Camps 

Summer camp programs 

foster fun, fitness and 

creativity 

37 SEWE 

Southeastern Wildlife 

Exposition celebrates wildlife, 

art and conservation 

40 Southern Drawl 

NIWC Atlantic has a 

big impact on the local 

community 

37 


Southeastern Wildlife Exposition • Sporting Life • Kitchen & Bath Remodels 

The Bird Dog 

Whisperer 



$4.50 US 

SPORTING 

ISSUE 

Cast Away 


Paul Puckett 

Southeastern 


Romantic 

Restaurants 

History 


Duck Hunt in 



Remodels 

ON THE COVER » 

Boykin Spaniel "Dixie" at 

Webfoot Retrievers training 

facility to learn hunting skills. 

Photo by Priscilla Thomas 


STRETCH 

your body 

& 

your experiences 

© 2023 South Bay at Mount Pleasant 

On any given day, you’ll find a range of options to fuel your passions, 

meet new friends and enjoy a lifestyle rich with interesting and exciting 

educational and engaging programs. Learn more about senior living at 

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1400 Liberty Midtown Drive 

Mount Pleasant, SC 29464 


CEO & Publisher 

Robert Sweeney 

Executive Director of Operations 

Emily Sweeney 

■ ■ ■ 

Managing Editor 

Jenny Peterson 

■ ■ ■ 

Senior Account Executives 

Lenore O'Meara 

Carolyn Silecchia 

Art Director 

Carl Turner 

Graphic Designers 

Andrea Spaeth 

Shanna Thomson 

Carl Turner 

Travel Director 

Katie McElveen 

Contributing Writers 

Sarah Cameron, Holly Fisher, Denise K. 

James, Jenna Ley-Jamison, Bland Lawson, 

Tim Lowry, Megan Mathis, Sara McBride, 

Katie McElveen, Jenny Peterson, Anne 

Wolfe Postic, Katelyn Rutt, Liesel Schmidt, 

Fanny Slater, Daria Smith, Wendy Swat 

Snyder, E.C. Waldron 

Photographers 

Fanny Slater, Tripp Smith, 

Aleece Sophia 

■ ■ ■ 

Customer Service: (843) 856-2532 

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LLC, Mount Pleasant, SC. The entire contents 

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FROM THE EDITOR 


Southeastern Wildlife Exposition • Sporting Life • Kitchen & Bath Remodels 

$4.50 US 

Give the gift 

that lasts 

all year long... 

a subscription to 

Subscribe online at 

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SPORTING 

ISSUE 

The Bird Dog 

Whisperer 



Cast Away 


Paul Puckett 

Southeastern 


magazine 

or by calling 

843-856-2532 

Romantic 

Restaurants 

History 


Duck Hunt in 



Remodels 

The Great Outdoors 

Despite being born and raised 

in Louisiana—a state with “Sportsman’s 

Paradise” written on license plates— I have 

never in my life gone hunting, and my fishing 

knowledge has largely been limited to corks 

and bobbers in calm, perch-filled lakes. 

Inspired by the Southeastern Wildlife 

Exposition coming to Charleston in February, 

this issue delves headfirst into hunting 

and sportsman culture where we preview 

some highlights of the festival on page 37 

and visit a hunting dog training facility. 

I’ve long said that one of my favorite 

things about being an editor and writer is 

being able to discover new worlds, and my 

excursion to an 85-acre shooting preserve to 

watch bird dogs in action was an experience 

I will never forget. 

I met with hunting dog whisperer Ray 

Godwin, owner of Webfoot Retrievers, who 

credits his 40-year career training thousands 

of dogs in hunting and retrieving to 

being able to speak the dogs’ language. 

Godwin generously spent an afternoon 

teaching me about the art of training hunting 

dogs and even invited his canine clients 

Dixie and Penny, along with their human 

owners Tyler Cloud and Amy Byrne to give 

me a snapshot of sporting life. 

I learned so much about the rich culture 

and tradition of the sport, the need for dogs 

to be exceptionally trained and focused, and 

learned about sportsman etiquette for bird 

hunting. I encourage you to check out the 

full feature and adorable photos of truly 

remarkable working breeds on page 50. 

It seems almost unnatural that these 

wild animals, who certainly have a taste for 

blood, can be trained to gently lift a quail 

and retrieve it to its owner with hardly a 

feather rustled—not to mention staying 

quiet for the entirety of a half a day hunt. 

Yet, under Godwin’s careful instruction and 

honing in on their innate skills, these dogs 

embrace the work, taking pride in being 

their hunting owner’s best friend. 

This issue is filled with even more stories 

for those looking to learn more about 

sporting life, including a history column of 

a Lowcountry presidential duck hunt that 

went awry (page 24) and a sporting artist 

who paints idyllic scenes of fishermen and 

their bounty on page 28. 

I hope this issue opens up a new world 

for those who may be unfamiliar with the 

area’s sporting culture and inspires you enjoy 

our area’s unmatched natural beauty. 

See you out there! 

Jenny Peterson 

Managing Editor 

editor@charlestonlivingmag.com 

We welcome your comments. 

Please send us your feedback to 

“Letters to the Editor,” via email at 

editor@charlestonlivingmag.com. 

Find Us Online! 

Visit us on our website at 

charlestonlivingmag.com 

facebook.com and instagram.com 

@charlestonlivingmagazine 

Correction: An article in our previous issue about the art 

of creating tablescapes misspelled the last name of the 

owner of The Boutique. Her name is Lois MacRitchie. We 

sincerely apologize for the error. 

PHOTO PRISCILLA THOMAS 


Buzz 

YOUR LOCAL RUNDOWN ON NEWS AND CULTURE 

Tails On The Waterline 

The wildlife artwork of Paul Puckett 

See page 28 

PHOTO PAUL PUCKETT 


BUZZ 

CALENDAR 

The Reveal: 

JANUARY-FEBRUARY 

Our five musts from this issue’s calendar of events. 

Charleston 

Restaurant Week 

Jan 11-21 

One of the most highly-anticipated culinary 

events in the Charleston area, diners will 

get the opportunity to enjoy the worldrenowned 

cuisine of the Lowcountry as 

participating restaurants offer prix fixe lunch 

and dinner menus. For a list of restaurants 

and menus, visit 

www.lowcountryhospitalityassociation.com. 


Museum Mile Month 

Jan. 1- Jan. 31 

During the month of January, enjoy access to 13 participating Museum Mile sites with the 

purchase of one low ticket price. With the Museum Mile Month pass, you can spend an entire 

month learning about Charleston’s rich history and culture while visiting sites however best 

fits your schedule. Adult tickets are $35 and children’s tickets are $10. Purchase tickets online 

at www.charlestonsmuseummile.org. 

Lowcountry Oyster Festival 

Feb. 4 

Who’s ready to do some oyster shucking? 

How does 45,000 pounds of oysters sound? 

The Lowcountry Oyster Festival is the world’s 

largest oyster festival! Celebrate the 40th anniversary 

of this favorite event at Boone Hall 

Plantation. Highlights include live music on 

the main stage, raw oyster eating and shucking 

contests, wine, a selection of domestic 

and imported beers, a Children’s Area and a 

“Food Court” showcasing a variety of local 

favorite restaurants to satisfy everyone’s taste. 

Oyster knives and gloves will be available for 

purchase. $25 tickets for entry; food and beverages 

sold separately. Boone Hall Plantation, 

1235 Long Point Rd., Mt. Pleasant. 

www.lowcountryhospitalityassociation.com 

Southeastern Wildlife 

Exposition (SEWE) 

Feb 16-18 

SEWE is a celebration of the great outdoors 

through fine art, live entertainment and 

special events. It's where artists, craftsmen, 

collectors and sporting enthusiasts come together. 

Hunt for your next piece of fine art, 

collect handcrafted goods, witness live demonstrations 

and get a taste of the Lowcountry. 

An incredible lineup of events includes 

fine art exhibits, conservation education, 

sporting demonstrations and after-hours 

gatherings. Various locations in downtown 

Charleston and VIP tickets are available. 

www.sewe.com. 

Sea and Sand Festival 


Folly Beach’s longest-running street festival 

is a celebratory event on Center Street that 

offers fun for the whole family with additional 

events throughout the weekend. Center 

Street will be blocked off for vendors, kid’s 

areas and more. www.visitfolly.com will have 

more information closer to the date.

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BUZZ 

EVENTS 

Cirque de la Symphonie 

Jan. 19 

Cirque de la Symphonie brings the magic of cirque with the Charleston Symphony. Artists 

include aerial flyers, acrobats, contortionists, dancers, jugglers, balancers and strongmen 

performing unbelievable feats choreographed to classical masterpieces and popular music 

performed live onstage with the orchestra. Tickets start at $100. Charleston Giallard Center, 

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Museum Mile Month 

Jan. 1- Jan. 31 

During the month of January, enjoy access to 13 

participating Museum Mile sites with the purchase 

of one low ticket price. With the Museum 

Mile Month pass, you can spend an entire month 

learning about Charleston’s rich history and culture 

while visiting sites however best fits your 

schedule. Adult tickets are $35 and children’s 

tickets are $10. Purchase tickets online at 

www.charlestonsmuseummile.org. 

Annual Oyster Roast to benefit Save the Light 


Enjoy all you can eat oysters at Bowen’s Island 

restaurant and help support a good cause. The 

Save the Light organization works to help preserve 

the Morris Island Lighthouse off Folly 

Beach. Tickets are $65 in advance and $75 day of 

and includes entry, oysters, beer, wine, hot dogs, 

chili and desserts. 2–5 p.m. www.savethelight.org 

Charleston Restaurant Week 

Jan 11-21 

One of the most highly-anticipated culinary 

events in the Charleston area, diners will get the 

opportunity to enjoy the world-renowned cuisine 

of the Lowcountry as participating restaurants 

offer prix fixe lunch and dinner menus. For a list 

of restaurants and menus, visit www.lowcountryhospitalityassociation.com. 

Off-Road Duathlon 


Charleston County Parks will host a duathlon 

run and bike ride through Laural County Park. 

The three-part, beginner-friendly course begins 

with a 2-mile run, then a 7-mile bike and finishes 

with another 2-mile run. The bike trails are best 

traversed with wide tires. Registration is $55 per 

person and closes Wednesday, January 10. Participants 

ages 14-15 must be accompanied by an 

adult chaperone. 8:30 a.m. www.ccprc.com 

Taste of Folly 

Jan. 19-20 

An annual event that celebrates the culinary scene 

on Folly Beach. On Saturday, Jan. 20 Center 

Street will be closed to vehicles for a street festival 

atmosphere until 5:30 p.m. Tickets are $10. On 

Friday, Jan. 19 a Taste of Folly Cocktail Competition 

will be held at the Tides Hotel from 6-9 p.m. 

Tickets for the competition are $40 in advance or 

$50 at the door and includes tasting of all cocktails 

in the competition. 

Stingrays Hockey: Pride Night 


Celebrate inclusivity in the Charleston community 

with Pride Night at the Stingrays. 

Pride-inspired jerseys will be auctioned off benefitting 

the Alliance for Full Acceptance. North 

Charleston Coliseum, 5001 Coliseum Dr. www. 

stingrayshockey.com

Charleston Half Marathon 


Celebrating its 14th anniversary in 2024, the 

Charleston Half-Marathon races through 

historic downtown Charleston and ends with 

a post-race party at the Joseph P. Riley, Jr. Park. 

There will be a half-marathon, 13.1 miles, as well 

as a 5K and youth run. The race starts at 7 a.m. at 

Burke High School, 244 President St. Registration 

is $125 for the half marathon and $60 for the 

5K. www.capstoneraces.com 

Three-concert Jazz Series presented by 

Quentin E. Baxter 

Jan. 21 & Feb. 11 

A concert series at Seabrook Island Club curated 

by GRAMMY® award-winning musician/producer 

and world-renowned drummer 

Quentin E. Baxter. The Jan. 21 concert will be 

led by drummer, composer and educator Dr. 

Colleen Clark. “CC and the Adelitas” incorporates 

the history of the Adelitas and Mexican 

singer-songwriters. The Feb. 11 concert will 

feature Benedetto guitarist Dan Wilson. Accompanying 

Wilson for the concert will be pianist 

Glenn Zaleski, bassist Brandon Rose and 

Baxter on drums. Tickets are $35 per show or 

$90 for the series. (A third concert will be held 

March 10). 3772 Seabrook Island Rd. Purchase 

tickets at www.baxtermusic.org 

Firefly Distillery’s Oyster Roast Series 


Firefly Distillery is hosting its seasonal Sunday 

Oyster Roast Series with all-you-can-eat oysters. 

Attendees can enjoy food trucks 

from various cuisines for purchase, 

music from Charleston’s 

most popular DJs and specialty 

Firefly cocktails, Bloody Mary’s 

and beer for purchase. Tickets 

start at $35 per person and must be purchased in 

advance. 11 a.m. until 5 p.m. with oysters being 

served from 12 p.m. to 4 p.m. Guests are encouraged 

to bring their own oyster shucking gear and 

towels and chairs. www. fireflydistillery.com. 

Cars & Coffee 


Arrive in your favorite ride or stop by the Village 

Green at Freshfields in Kiawah Island to browse 

unique, antique and other cool cars at the monthly 

Cars & Coffee. Coffee and breakfast will be 

available for purchase at Java Java. 9-11 a.m. 165 

Village Green Ln, Kiawah Island. 

Caregiver Help 

IT’S ABOUT HOW YOU LIVE 

Lutheran Hospice patients may receive specialized 

care wherever they live—at no cost. 

Tell your Doctor that you choose Lutheran Hospice, a nonprofit, 

faith-based ministry providing compassionate endof-life 

care for patients and families of all faiths and beliefs. 

Medicare, Medicaid, V.A. and other insurance program benefits accepted 

Learn more. 

803.461.0456 • 800.631.8918 

LutheranHospice.org 

Charlie Post 15K/5K Run 


Presented by the Charleston Running Club, the 


BUZZ 

EVENTS 

39th annual footrace honors the memory of Dr. 

Charlie Post, a well-known runner, triathlete 

and family physician who volunteered his time 

and medical talents to the running community. 

Registration is $40-$50. Sullivan's Island Fish 

Fry Shack,1424 Hennessy St., Sullivan’s Island. 

51 George St.,Downtown 

843-573-7256 

186 Seven Farms Drive 

Daniel Island 

843-867-6040 

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Charleston Winter Wine Festival 


Charleston Wine Festivals will host its Charleston 

Winter Wine Festival at Festival Hall for 

two sessions: 12-4 p.m. and 6-10 p.m. There will 

be 50+ different wines, mimosas and beers to 

sample, live music and a DJ. Tickets are $50 in 

advance, $55 after Jan. 18, and $65 day of event 

and include unlimited samples and a souvenir 

glass. Food will be available for purchase. 

Pianist Sean Kennard 

Feb 1 

Former College of Charleston student Sean 

Kennard went to Juilliard and Yale, where he 

received his Doctor of Musical Arts degree. He 

played the program for the Kiawah Arts Council’s 

first concert 20 years ago and is delighted to 

make his return to celebrate the milestone. The 

performance will include selections by Chopin 

and Rachmaninoff. Free. 7:30 p.m., Church of 

Our Saviour, 4416 Betsy Kerrison Pkwy., Johns 

Island. Reserve free tickets at www.tickettailor. 

com/events/townofkiawahisland. 

Save the Light Half Marathon and 5K 

on Folly Beach 


The Charleston County 

Parks and Recreation 

Commission partners 

with Save the Light to 

host an annual half marathon 

and 5K, on Folly Beach. Advance registration 

is required and ends Jan. 31. The race 

supports the preservation of the Morris Island 

Lighthouse by Save the Light. Both the half 

marathon and 5K races are USATF-certified 

and start and finish near the Folly Beach 

Pier. The half marathon is a run-only event; 

the 5K is open to runners and walkers. Both 

races begin at 8 a.m. Registration is available 

at CharlestonCountyParks.com or by calling 

843-795-4386. Race-day registration will not 

be available. Fees are $65 for the half marathon 

and $45 for the 5K. 

Lowcountry Oyster Festival 


Who’s ready to do some oyster shucking? 

How does 45,000 pounds of oysters sound? 

The Lowcountry Oyster Festival is the world’s 

largest oyster festival! Celebrate the 40th an- 


niversary of this favorite event at Boone Hall 

Plantation. Highlights include live music on 

the main stage, raw oyster eating and shucking 

contests, wine, a selection of domestic and 

imported beers, a children’s area and a “Food 

Court” showcasing a variety of local favorite 

restaurants to satisfy everyone’s taste. Oyster 

knives and gloves will be available for purchase. 

$25 tickets for entry; food and beverages 

sold separately. Boone Hall Plantation, 

1235 Long Point Rd., Mt. Pleasant. 

www.lowcountryhospitalityassociation.com 

Colour of Music Festival 

Feb. 6-10 

The Colour of Music Festival Orchestra will 

usher in Black History month with special 

performances highlighting Charleston’s “father 

of Black contributions” to classical music, 

Edmund Thornton Jenkins. Inagural compositions 

will include a South Carolina premiere 

of his original composition Charlestonia: A 

Folk Rhapsody. The evening will conclude 

with George Gershwin’s Rhapsody in Blue. 

Charleston Gaillard Center, 95 Calhoun 

Street. 7:30-8:30 p.m. all nights. Purchase 

tickets at www.gaillardcenter.org. 

The Gatsby Gala 


Charleston's premier 1920s themed all-inclusive 

gala will be held at Festival Hall. Guests 

are encouraged to adorn themselves in their 

finest Gatsby/1920s-esque attire. A portion 

of the proceeds will support the non-profit 

Going Places. General Admission tickets 

start at $140 and are all-inclusive with open 

bar, live music from Greg Keys and Co, and 

DJ Dolla Menu, live performers, photo ops, 

light hors d'oeuvres and more. 9 p.m. – 1 a.m. 

56 Beaufain Street, Charleston. 

2nd Sunday on King Street 


Every second Sunday of the month, the City 

of Charleston shuts down King Street to cars 

from Queen to Calhoun, roughly 1/2 mile 

from noon-5 p.m. for shopping and strolling. 

Southeastern Wildlife Exposition (SEWE) 

Feb 16-18 

SEWE is a celebration of the great outdoors 

through fine art, live entertainment and special 

events. It's where artists, craftsmen, collectors 

and sporting enthusiasts come together. Hunt 

for your next piece of fine art, collect handcrafted 

goods, witness live demonstrations and get a taste 

of the Lowcountry. An incredible lineup of events 

includes fine art exhibits, conservation education, 

sporting demonstrations and after-hours gather- 

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ings. Various locations in downtown Charleston 

and VIP tickets are available. www.sewe.com. 

Freshfields Village Art Walk 


The public is invited to watch live art demonstrations 

and view works from local and visiting artists 

in participating retail shops at the annual art walk. 

Enjoy live music as you stroll through the Village. 

4-7 p.m. 165 Village Green Ln., Kiawah Island. 

Edwin McCain 


Edwin McCain has built an enviable career over 

the past 20 years by balancing his massive pop 

success with the year-round touring schedule of a 

tireless troubadour. Tickets start at $49.50. 8 p.m. 

Charleston Music Hall, 27 John St., Charleston. 

www.charlestonmusichall.com 

Sea and Sand Festival 


Folly Beach’s longest-running street festival is a celebratory 

event on Center Street that offers fun for 

the whole family with additional events throughout 

the weekend. Center Street will be blocked off for 

vendors, kid’s areas and more. 

www.visitfolly.com. 

My Shining Hour - Charleston Jazz Orchestra 

+ Manny Houston 


The Charleston Jazz Orchestra and entertainer 

Manny Houston join forces to celebrate the musical 

legacy of legendary bandleader William ‘Count’ 

Basie. Experience this powerful tribute showcasing 

famous collaborations with some of the greatest 

voices of Big Band such as Sammy Davis Jr., Joe 

Williams, Frank Sinatra and more. Two shows at 5 

p.m. and 8 p.m. Tickets are $10-$64. 

www.charlestonjazz.com. 

Vienna Boys Choir 


The illustrious group of child musicians has been 

delighting music lovers 

across the globe 

for six centuries with 

their purity of tone, 

distinctive charm 

and diverse repertoire 

which includes everything from medieval to contemporary 

to experimental music. Tickets start 

at $25. 7 p.m. Charleston Gaillard Center, 95 

Calhoun St. www.gaillardcenter.org. • 


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BUZZ | ENTERTAINMENT 

Reviews: Movies & Music 

DENISE K. JAMES ON NEW FILMS AND MUSIC 

Hot Apple Band 

So Long, Noodle House, Earth Libraries 

Hot Apple Band’s debut album was released to 

my (apparently waiting) ears over the holidays, 

and let me tell you, I’m now a huge fan. Hailing 

from Strathfield, Sydney and featuring sounds 

reminiscent of ‘60s and ‘70s pop and rock, plus 

modern, folksy Americana, So Long, Noodle House 

is a sensual and atmospheric album ideal for a 

long drive, a night at home—or really anything. 

Download “The Hill,” “Til the End (Again) and 

“Changing.” Enjoy, and you’re welcome. 

The Wonderful Story of Henry Sugar 

(plus three other Wes Anderson shorts) 

Netflix, Starring Ralph Fiennes, Benedict Cumberbatch and Ben Kingsley 

Directed by Wes Anderson and written by Roald Dahl 

5 Stars 

I would not call myself a Wes Anderson fanatic on the level of, say, the ex-boyfriend from 

eons ago who dragged me to the theater to see Moonrise Kingdom and Fantastic Mr. Fox. 

I did, however, love Roald Dahl’s books as a kid, so when I found out that both storytellers 

are involved in Netflix’s The Wonderful Story of Henry Sugar—plus three more shorts, 

all directed by Anderson and written by Dahl—I was intrigued. One blustery evening, I 

cozied up on my couch, eager to watch Henry Sugar. 

Y’all, rarely does a TV show or movie capture my attention right away the way this 

one did. I was downright delighted by the moody yet whimsical scenery (which is likely 

familiar for Anderson fans) and the soothing sound of the narrator, who introduces us to 

his personal setting before launching into the story of Sugar. Surrounded by pens, pencils, 

chocolate and coffee, the narrator’s “think pad” would make yours truly or any artist feel 

right at home. But as I kept watching, Henry Sugar broadened its scope. 

When we’re introduced to Henry, the anti-hero of our story, he sounds like someone 

almost every woman has fallen for at some point: He’s over six feet tall, filthy rich, unmarried 

and completely selfish. Then something happens to change Henry’s life trajectory—he 

finds a book about a man who could literally see without his eyes. As in, doctors and 

scientists would blindfold him tightly, yet he could still safely navigate the streets on a bike. 

This quirky and engaging 40-minute film is perfect for a cold winter evening and has 

a didactic element perfect for some “new year, new me” inspiration. It’s thought-provoking 

for sure, with elements of absurdism and magical realism—but also contains plenty of 

modern themes, such as meditation and manifestation. I won’t spoil the ending for those 

of you who watch it, but even if you’ve guessed the plot, it’s still worth your time. While 

you’re at it, add Anderson’s and Dahl’s other three shorts— The Rat Catcher, The Swan and 

Poison—to your queue as well. All four together—with Henry Sugar being the longest— 

create a feast of storytelling in just 90 minutes. And who with our modern attention spans 

doesn’t miss the 90-minute-movie days? • 


The Veldt 

Illuminated 1989 (reissue), Little Cloud Records 

North Carolina-based band The Veldt, dubbed 

one of the “pioneers of shoegaze,” takes their 

name from a 1950s Raymond Chandler short 

story. Now, their original album, Illuminated 1989, 

is available and well worth a download. Fronted 

by identical twins Daniel and Danny Chavis, The 

Veldt has deep roots in Southern blues, rock and 

gospel, which all come together harmoniously to 

create dreamy tunes like “C.C.C.P.” and “Angel 

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BUZZ | HISTORY 

A Presidential Duck Hunt 

The time President Grover Cleveland took aim in Lowcountry waters 

By TIM LOWRY 

Sports hunting has always been a part of South Carolina culture. In colonial and 

antebellum times, the elite planters of the South Carolina Lowcountry relished in field sports 

as part of their genteel and highly-social lifestyles. Modeled on the great stag hunts of medieval 

kings and the fox hunting tradition of Great Britain’s upper crust, the hunting parties on a 

Lowcountry plantation were grand occasions for gentlemen to not only show off their ability 

with a firearm, but also to compete as horsemen and houndsmen. 

Not to mention that a smart riding outfit 

would set one apart as a man of distinction 

and good taste. Some of these occasions were 

so highly costumed and choreographed that 

the stag or fox was merely a minor accessory. 

In contrast with these highly-decorated hunters, 

there were plenty of serious deer stalkers 

in those days who were excellent marksmen 

and not at all interested in “falderal.” 

Wild game for many a backcountry 

South Carolinian was a major source of meat 

during lean farm seasons; but even in the more 

“uncivilized” regions, men would gather for a 

turkey shoot from time to time, where they 

would indulge in no small amount of posturing 

and preening, even if they were dressed in 

buckskin instead of riding breeches. 

The devastation of the Civil War, the 

economic hardships of the Reconstruction 

era and a series of crop failures just before the 

turn of the century all contributed to the demise 

of the plantation society. Consequently, 

the grand hunting parties that once took 

place on these riverfront properties became 

memories of a bygone era. As the South 

languished under economic depression and 

plantation fields lay fallow, tens of thousands 

of acres formerly used for the cultivation of 

rice were being claimed by millions of migrating 

ducks. This opportunity for a new 

era of hunting parties and grand gatherings 

had largely gone unnoticed. But then, United 

States President Grover Cleveland decided to 

go duck hunting. 

An editorial cartoon of President Grover Cleveland duck hunting entitled The National Flower by artist 

George Yost Coffin, created between 1880 and 1900. 

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CAST YOUR VOTE NOW! Don’t miss your chance to vote for the Lowcountry’s 

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BUZZ | HISTORY 

A Presidential Hunt 

In December of 1984, Cleveland traveled by 

train to Georgetown, SC and then by steamer 

ship to Winyah Bay to enjoy some duck 

hunting with his friend Edward Porter Alexander, 

a former Confederate general who had 

acquired several former rice plantations along 

the South Carolina coast. The presidential 

excursion was noted by the local newspapers, 

along with the details that the weather was 

fine and the duck hunting was extraordinary. 

Even so, the nation might not have paid any 

particular attention except for a minor incident 

that became big news. 

There are varying accounts, but as the 

story goes, President Cleveland asked a local 

guide to take him across the water in a skiff so 

that he might spend some time hunting from 

the shore. What caused the President to topple 

from the boat is disputed. Some say he took a 

shot from a standing position and the recoiling 

firearm caused him to lose his balance and 

topple into the water. Others say a gust of wind 

upset the balance of the boat. However, a third 

version of the story seems to be most likely. 

Upon reaching the shore, President Cleveland 

proceeded to step from the skiff onto what he 

thought was solid ground; but he was actually 

stepping into the soft, squishy, oozing stuff 

that Lowcountry folks know as pluff mud. 

Pluff mud is exposed low-tide river bottom 

that burps up little bubbles of air that go “pluff, 

pluff, pluff ” that give it the moniker. However, 

President Cleveland was not a little bubble of 

air! He was a rotund 275-pound sportsman in 

heavy wading boots. When he stepped into the 

ooze, he slipped, fell, and began to sink into 

the slime. Struggling only made the predicament 

worse and very soon the President had 

sunk thigh deep into the stinking slop. Bearhugging 

the President, the guide began to pull 

with all his might. After a mighty struggle, he 

was able to pull the President free of the muck, 

but his wading boots remained cemented to 

the river bottom. The President laughed the 

whole incident off and was returned to the 

steam ship minus his wading boots, but the 

proud owner of a funny hunting story that he 

told over and over to his friends. 

That would have probably been the end 

of it, except the papers caught wind of the 

tale and gave it a proper journalist’s treatment. 

When the incident was reported in the 

news, the headline read “President Cleveland 

Briefly Lost and Rescued in Winyah Bay 

While Duck Hunting.” In reality of course, 

the President was never in any real danger, 

as he had fallen into harmless mud and only 

about twelve inches of water. 

Several wealthy industrialists from the 

North read the story and consequently learned 

of the excellent hunting grounds and fine 

weather in the South Carolina Lowcountry. 

These old plantations, more of a tax burden 

than anything else, could be had for pennies on 

the dollar. Very quickly, more trains and steamships 

were bringing men to the Carolina coast 

to buy up historic houses and grounds and turn 

them into hunting lodges. 

One of these “wealthy northerners” was 

Wall Street financier and adviser to presidents, 

Bernard Baruch. He purchased a number 

of properties and eventually owned more 

than 14,000 acres of hunting grounds. His 

most well-known property was the colonial 

era plantation Hobcaw Barony, located near 

Georgetown, SC. 

For 50 years, this property was the site of 

many happy hunting parties, reminiscent of 

South Carolina’s plantation days. In 1964, Baruch’s 

daughter Belle created a foundation to 

preserve this pristine hunting ground as a research 

facility and wildlife sanctuary. Although 

it is privately owned, the plantation is regularly 

opened for tours and special events featuring 

many of the 70+ cultural sites on the property, 

including cemeteries, slave cabins and historic 

homes. Visitors can even view the “President’s 

Stand” where Grover Cleveland suffered his 

little mishap that ultimately saved a historic 

property and preserved a long-standing hunting 

tradition for future generations. • 

Storyteller Tim Lowry is a Southern raconteur 

from Summerville. Learn more at 

www.storytellertimlowry.com 

(Above): Grover Cleveland, full-length portrait, 

standing, facing right, holding hat. 1888; The Dirleton 

Plantation is an 1850s plantation on 624 acres in 

Georgetown, S.C. that is now a Wildlife Management 

Area operated by the South Carolina Department 

of Natural Resources. Historic American Buildings 

Survey, 1933. 

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BUZZ | ART SEEN 

Cast Away 

"Any Minute Now" oil on canvas, 18x24. 

Paul Puckett blends his love of art and fishing 

By LIESEL SCHMIDT 

Paul Puckett in the Seychelles 

with a 100-pound Giant Trevally. 


W 

With his penchant for board shorts, T-shirts 

and trucker hats, Paul Puckett is every bit what you’d 

imagine in a fisherman—right down to the scruffy red beard and 

ghostly outline of sunglasses that testifies to his time in the sun and 

bracing wind. He comes by it honestly. In fact, the native Texan, now 

a Lowcountry resident, has spent countless hours on the water 

with a line in, heeding the call that it seems to have on his soul. 

SIMON K BARR

For Puckett, fishing is an art form. And as 

talented as he is with a rod and reel, he displays 

an equally deft hand with brush and 

pen, capturing on paper and canvas the incredible 

beauty that he sees on the water, as 

well as the amazing creatures that live within 

it. 

What led him here—to this place of 

being an almost undercover artist—seems as 

natural to his story as casting a line. Raised 

by a father and mother who were a musician 

and an avid quilter, respectively, creativity 

runs deep through his veins. Like most kids, 

he drew cartoons and pictures of his favorite 

comic books as a boy and continued creating 

(Above, top): "Koqui" Cuba journal entry. (Bottom): 

"Permit Studies" journal entry. 

into his teens and college years. 

During his time at the University of 

North Texas, Puckett studied in the advertising 

design school and also took art classes 

as well as doing fishing art on the side, 

selling his art at the fly shop where he was 

working part-time. He moved to Jackson, 

Wyoming after graduation in 2001 and 

submersed himself in the flyfishing world 

in the mountains and rivers of the west as 

he continued his art on the side. In 2004, he 

moved to Atlanta and got a job in radio, but 

soon returned to his two passions. 

“I realized that I didn’t want to be sitting 

in a cubicle when I could be doing what 

I loved, which was fishing and wildlife artwork,” 

he recalls. 

Rather than keeping it as a goal for 

some undefined “one day,” Puckett left radio 

behind in 2005 and took a part-time job at 

the Fish Hawk fishing retailer in Atlanta, 

devoting the rest of his attention to honing 

his craft as an illustrator and artist. 

“I told myself I’d give it at least ten years 

before I decided whether to stick with it,” he 

said. “And I could just move on to something 

else if it wasn’t working.” 

Clearly, something was working, as it 

has now been almost 20 years since Puckett 

made that vow to himself. And while the 

self-described “artsy fishing dude” may not 

exactly look the part of an artist, he has proven 

that talent can come in unlikely packages. 

“I get some funny reactions from people 

when I tell them I’m an artist,” he admits. 

“But it kind of works because my art career 

started off in the more humorous realm. I 

did a lot of drawings of well-known people 

from pop culture and put fish in their hands, 

which is what got me noticed. I tried to 

make sure I didn’t get stuck in that corner, 

so I was always making it very apparent that 

I did other paintings and subject matter as 

well. I still have fun with that genre, but I 

tend to do the serious paintings more often 

these days.” 

As far as his more serious work goes, 

Puckett prefers oils and turpentine, using 

them as he would watercolors. 

“I get a lot of washes and runny layers 

that make up the look I’m going for,” he says. 

“I also love working with an ink pen and doing 

illustrations in my journal.” 

Puckett doesn’t like to pigeonhole himself 

in any specific style, but says “people always 

tell me they can tell my paintings from 

a mile away.” 

He tends to concentrate on waterscapes 

that feature boats, drawing the eye to the 

anglers within the skiffs. 

 

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BUZZ | ART SEEN 

(Clockwise): Best Get Ready, oils, 20x20; Sidewinder, 

oil, 18x24; Anglers on a Golden Marsh, oils, 24x24; 

Incoming at 11 O'Clock, oils, 20x20; Taking a Look, 

oils, 24x24 


“I want to remind the viewer how 

small we are out there in nature and to 

live in the moment and appreciate their 

surroundings,” explains Puckett, who 

moved to Charleston in 2012. “Some of 

my favorite subjects to paint and draw are 

the people I fish with on the water here in 

Charleston. I love coming back from fishing 

and writing in my journal and drawing 

from photos that I’ve taken of the people 

that I’ve spent that time with. Traveling all 

over the world and fishing and seeing new 

places definitely inspires me, but I can just 

as easily get inspired by the marshes and 

waterways right in our backyard. There’s 

always something new to see, from the way 

the light hits the marshes or the way the 

water reflects the colors of the sunset. It 

never gets old, and I never run out of things 

that I want to capture.” 

Puckett supports organizations including 

Captains for Clean Water, Charleston 

Waterkeeper and Bonefish Tarpon Trust. 

His work is represented by the Sportsman’s 

Gallery LTD at their location at 165 King 

Street as well as the gallery’s locations in 

Nashville and Beaver Creek, Colorado. 

His art can also be found at Tailwaters Fly 

Fishing Co. in Dallas, Texas, and online at 

his website, www.paulpuckettart.com. • 

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BUZZ | SUMMER CAMPS 

The Perfect Summer 

Summer camp programs foster fun, fitness and creativity 

Ashley Hall Summer 

Programs 

Nestled in the heart of Charleston, this beloved 

private school presents a comprehensive 

summer program catering to local campers 

from Pre-K to fifth grade. The 2024 lineup 

introduces additional specialized camps for 

boys like Sport-All Stars, Chess Champions 

and MakerSpace Lab. Campers can enjoy 

personalized experiences featuring small class 

sizes, an adept counselor team, daily swim 

sessions, appetizing hot lunches and more. 

By KATELYN RUTT 

Summer camps are a storied tradition, with generations 

of children discovering new hobbies, new friends and endless 

play during the memorable three-month break from school. The 

Charleston area offers programs for every camper: budding 

artists and surfers, future musicians and sports stars, STEM and 

cooking enthusiasts and more. It’s never too early to plan for the 

summer season and below are a few summer camps to explore. 

Camp Mathnasium 

This exclusive math-focused learning center 

effectively combats the summer math slump, 

surpassing other programs that depend on 

drilling or rote memorization. The summer 

program features fun, math-themed activities, 

face-to-face instruction from skilled 

educators and more. Students in grades two 

through eight, engaged in this summer math 

initiative, elevate their comprehension, cultivating 

enthusiasm, confidence and develop a 

heightened passion for learning. 

Camp Shalom 

Camp Shalom—an extension of Addlestone 

Hebrew Academy—is one of the newest 

additions to the Charleston camp scene. 

Founded in 2023, the summer experience is 

designed to be engaging and structured and 

help facilitate meaningful connections among 

Jewish and non-Jewish children and families. 

“We hope to offer these families, and our 

own, an opportunity to join a program that offers 

Kosher food and Judaic instruction,” Camp 

Shalom Director Krystie Stidham says. “As 

well as all of the fun that a summer program 

needs to be successful and accommodating to 

the needs of the entire Charleston community.” 

Camp Shalom caters to children ranging 

from 18 months to fourth grade, offering 

a comprehensive blend of academic, 

artistic and athletic activities. Kids have 

the opportunity to engage in themed enrichment, 

as well as participate in sports, 

music, outdoor exploration and more. The 

program, led by Stidham, incorporates specialty 

guest performances and prioritizes 

natural learning, all structured around the 

central theme of fun. 

"What is wonderful about Camp Shalom 

is that, although it is a Jewish camp, more 

than half of our enrollment was non-Jewish 

campers,” Stidham says. “We truly do offer 

a program for every camper in Charleston!” 

Ashley Hall 

172 Rutledge Ave., Charleston 

843-722-4088 

www.ashleyhall.org 

Mathnasium 

1812 Sam Rittenberg Blvd. #26, Charleston 

843-793-4748 

www.mathnasium.com 

Camp Shalom 

1639 Raoul Wallenberg Blvd., Charleston 

843-571-1105 

www.campshalomcharleston.com 

Cheer Works trains young cheerleaders in 

foundational skills. in a fun and safe environment. 

Art enrichment at 

Camp Shalom. 


Charleston Tennis Center 

Camps 

Tennis enthusiasts, rejoice! The Charleston 

Tennis Center is gearing up for an exciting 

summer for its young athletes aged 7 to 18. 

Each day promises fundamental stroke development, 

personal instruction, games and match 

play in a positive, enjoyable environment, all 

under the guidance of a City Pro at the center. 

Younger kids aged 4 to 6 can join "Tiny Tot 

Tennis" for a shortened, half day of fun. 

Charleston Tennis Center 

80 Broad St., Charleston 

843-724-7311 

www.charleston-sc.gov 

Cheer Works LLC 

Cheer Works LLC offers the ideal summer 

program for young cheerleaders looking to enhance 

their athleticism and embody the qualities 

of bravery, fearlessness and strength. Created 

as a preparatory program, Cheer Works 

LLC has played a crucial role in helping young 

athletes refine their skills on and off season. 

“My goal is to train young cheerleaders 

to safely learn the foundational skills needed 

to participate at a higher level,” says Jenay 

Martell, founder of Cheer Works LLC. “We 

have grown over the past three years mostly 

due to our inclusive nature and, of course, 

how fun our programs are.” 

Martell organizes two camps in Mount 

Pleasant and a third on Daniel Island, welcoming 

children from kindergarten to fifth 

grade. Participants have the chance to learn 

foundational techniques in cheering, jumping, 

dancing, stunting, and more, culminating 

with a showcase finale for friends and family. 

“I love creating a positive, inclusive space 

for athletes to feel comfortable learning new 

skills and when they do, their faces light up,” 

Martell says. “I also get a lot of praise from 

parents who can see my passion when they 

come to watch our practices.” 

Cheer Works LLC 

781-204-0163 

www.cheerworksllc.com 

Children's Museum of the 

Lowcountry Summer Camp 

Designed for the ages of five to eight, this 

camp offers hands-on STEAM activities 

centered around weekly themes like Heroes, 

Harry Potter, Mission STEMPossible and 

more. Grouped by age, kids delve into the 

museum’s interactive exhibits, work together 

on projects, take on mental and physical challenges 

and form lasting friendships. Each camp 



day provides distinctive experiences, ensuring 

ongoing learning through the joy of play. 

Children’s Museum of the Lowcountry 

25 Ann St., Charleston 

843-853-8962 

FAME Summer Camps 

From Taylor Swift to Disney, FAME’s summer 

camp themes provide an opportunity for kids 

to discover their inner confidence and creativity. 

Tailored for ages five to six, seven to nine, 

and ten to thirteen, each unique camp features 

activities centered around music, dancing, 

crafts and more. FAME's focus on inclusivity 

empowers students to develop a genuine sense 

of comfort in their unique identity. 

FAME Performing Arts 

757 Long Point Rd., Ste. D, Mt. Pleasant 

843-619-7464 

www.fameperformingarts.org 

Isla Surf School 

Summer Camp 

Isla Surf School is renowned for delivering 

premier surf lessons in Charleston. Their summer 

camps are an opportunity for kids, age seven 

and up, to enhance their skills on the waves, 

learn ocean safety and make new friends. With 

fewer than 15 campers weekly and a 3:1 student-to-instructor 

ratio, these intimate camps 

ensure a personalized experience, empowering 

each camper to excel in their surfing skills. 

Isla Surf School 

301 W. Ashley Ave., Folly Beach 

843-813-7897 

www.islasurfschool-charleston.com 

Hands-on activities at the 

Charleston's Museum of the 

Lowcountry summer camp. 


Children ages seven and up 

can learn to surf at Isla Surf 

School Summer Camp. 

I ONCE 

WAS AN 

HERMÈS 

SCARF 

I ONCE 

WA S A 

GUCCI 

SCARF 

377 King Street, Charleston 

@respokeofficial | respoke.com 

edgartown | nantucket | provincetown 



Wild Blue Ropes Summer 

Camps 

Perfect for kids seeking a break from screens, 

Wild Blue Ropes' summer camps cater to 

all skill levels, spanning ages four to 18. The 

co-ed programs are meticulously designed to 

provide challenge, entertainment and inspiration 

while emphasizing the development of 

physical, social and decision-making skills. 

Attracting campers from across the greater 

Charleston area, the program encourages 

participants to disconnect, engage and relish 

in the great outdoors. 

Wild Blue Ropes 

1595 Highland Ave., Charleston 

843-225-1555 

www.wildblueropes.com 

Young Chefs Academy 

Culinary Camp 

Aspiring chefs are welcome to join a culinary 

journey at this multi-day summer camp, crafted 

to instill kitchen confidence. The program 

offers a blend of education and enjoyment for 

ages seven to 15, featuring cooking and baking 

techniques, challenges, competitions and 

more. Participants will delight in discovering 

both basic and innovative culinary tricks, tips 

and trends while being encouraged in creative 

expression and exploration. • 

Young Chefs Academy 

729 Long Point Rd., Mt. Pleasant 

843-428-2400 

www.charlestonsc.youngchefsacademy.com 

www.explorecml.org 

Wild Blue Ropes offers 

enriching outdoor 

adventure programs. 


BUZZ | SEWE 

The Joy of the Sporting Life 

Southeastern Wildlife Exposition celebrates wildlife, art and conservation 

By DARIA SMITH 

Kicking off festival season in the Lowcountry, the 42nd annual Southeastern 

Wildlife Exposition (SEWE) returns to Charleston on February 16-18 ‘luring’ visitors from all over to 

celebrate wildlife, art and conservation—an annual reunion for those who have a love for the outdoors. 

PHOTOS SOUTHEASTERN WILDLIFE EXPOSITION 

"SEWE is the culmination of passion and 

hard work from artists, exhibitors, conservationists, 

families, employees, performers and 

the list goes on,” said Meagan Trotta, marketing 

and sales director at SEWE. “It’s the 

shared love for the outdoors across all of these 

groups that makes SEWE much more than a 

yearly exposition, but an everlasting brand." 

SEWE launched in 1983 with 5,000 

attendees. Three men from Columbia, SC 

affiliated with Ducks Unlimited sought to 

spin a Southeastern take on Maryland’s Waterfowl 

Festival. Now the exposition is eight 

times its original size and hosts over 40,000 

guests annually. 

Events take place at five major exhibits 

downtown: The Charleston Place, Brittlebank 

Park, Gaillard Center, Charleston Marriott 

and Marion Square. Returning staples 

include the SEWE Fine Art Gallery, Dock 

Dogs, Center for Birds of Prey demonstrations, 

Busch Wildlife Sanctuary live shows, 

Orvis fly fishing demonstrations, curated 

artisan goods and craftsmen exhibitors, chef 

demos and canine demonstrations from herding 

and retrieving breeds. 

Jeff Corwin, wildlife biologist and conservationist, 

returns to the Gaillard Center for 

live demonstrations with exotic animals—you 

may know him from Animal Planet and The 

Discovery Channel. The public can also encounter 

South Carolina’s native endangered 

horse breed, the Marsh Tacky, at Brittlebank 

Park during the event. 

This year’s featured painting is entitled 

Family Outing by Kathleen Dunphy, a 

Northern-California based artist. Dunphy 

notes the honor as “one of the highlights of 

my career.” Family Outing features a peaceful 

scene of a Canadian geese family over a 

placid lake, exemplifying changing seasons 

and warmer weather as they migrate north in 

their distinctive ‘V’ formation. 

View the piece on display before the 

exposition kicks off at Gallery by SEWE, 

inside the Shops at Charleston Place—a new, 

brick-and-mortar extension of the annual 

Charleston event. Family Outing will be auctioned 

off at the SEWE VIP Gala and Sale 

on February 15. 

The Purina Pro Plan Performance Dog 

Team returns to the Marion Square arena 

with Disc Dog Demonstrations. Lowcountry 

Marine Mammal Network and National 

Marine Mammal Foundation will host educational 

demonstrations and advocate for the 

wellness and conservation of marine life in 

the Lowcountry. Visit the SEWE Marketplace, 

located inside the Gaillard Center, to 

meet exhibitors and collect pieces you won’t 

find anywhere else. Discover unique finds, 

from handcrafted goods and artisan creations 

to sporting apparel and outdoor gear. 

Purchase additional tickets to special 

events for a more intimate experience, all inclusive 

of food and drinks. The Lowcountry 

Social, an oyster roast and barbeque feast set 

to the tune of bluegrass, returns this year. The 

Birds of a Feather Ladies Benefit Brunch 

benefits the Center for Birds of Prey. 

New this year, Lowcountry Lyrics offers 

an intimate writers' round at a private 

waterfront home on Shem Creek. Opt-in for 

a moonlit evening of live music, storytelling 

and camaraderie. 

Wyoming-born singer/songwriter Ian 

Munsick is kicking off the weekend with a 

live performance at the Gaillard Center on 

Thursday, February 15. On Friday evening, 

the South Carolina Waterfowl Association 

will host its annual Sportsman’s Ball with a 

wild game feast, auctions and raffles. 

At its core, SEWE is family-friendly 

and has something for everyone. Kids 10 

and under are free—they’ll love the petting 

zoo at Brittlebank. General admission passes 

grant access to all SEWE venues and shows 

and demonstrations. A three-day ticket is 

$85. A day pass on Saturday or Sunday costs 

$40 and a Sunday pass is $35. VIP packages 

start at $300. Tickets are available online at 

sewe.com. View the full schedule of events 

at www.sewe.com. 


BUZZ | SEWE 

Notable Brands and Tastemakers at SEWE 

Cacky Rivers, 

Wildlife Photographer 

As a descendant of legendary sporting writer 

Archibald Rutledge and daughter of Thomas 

Rivers, an accomplished outdoorsman, a 

passion for the outdoors runs in Cacky Rivers' 

blood. Her father greatly impacted her 

love of wildlife, nature and birds, sparking 

her career as a wildlife photographer. 

Rivers is honored to be a part of SEWE 

and grew up attending the event, recalling 

watching the dogs and roasting oysters. 

“Now I'm in it and I'm a part of it," said Rivers. 

"That's the cool part. I'm on the other 

side of it—not just as a spectator.” 

She appreciates that wildlife gets 

brought to the people. 

“Every artist that participates in SEWE 

has their way of showing people what they 

can bring to the table, whether it be decoys, 

art, knives, belt buckles or maps," remarked 

Rivers. 

For Rivers, SEWE is a family event. 

She'll be stationed at the Gaillard alongside 

her friends, Capers Cauthen with Landrum 

Tables and Tom Mauldin with Hook N 

Hide Belts, showcasing her latest photography 

book, Born and Raised. 

Brackish 

In 2007, Ben Ross handcrafted turkey feather 

bow ties for his wedding and gifted to his 

groomsman, Jeff Plotner. In the beginning it 

wasn’t a money-making venture, just something 

special that symbolized Ross’s relationships. 

Brackish incorporates the outdoors creatively 

and respectfully, showcasing the unique beauty 

of nature in feather bow ties and jewelry. 

SEWE bestowed Brackish with an authentic 

platform to expand organically. 

“We were a young four-person company 

back in February 2013 still trying to find our 

way," recalled Plotner, Brackish co-founder. 

"The response from SEWE-goers and our 

first-ever event was tremendous. It gave us a lot 

of our sales and confidence moving forward.” 

For the past four years, Brackish has designed 

an exclusive SEWE collection, available 

for a limited time online and at the festival. 


This year, they're excited to showcase belts and 

new women’s silhouettes at the Gaillard and 

partner with Ducks Unlimited for a dinner. 

“When I think of SEWE, I think of the 

culture of Charleston,” said Plotner. “It encapsulates 

the community and brings in a lot of 

people from outside the community to experience 

Charleston in a very special way.”

Free Fly Apparel 

“What's so fun about SEWE is being a local 

brand that was built here in Charleston," 

said Scott Smith, head of brand marketing 

at Free Fly Apparel. "SEWE comes around 

every year and it's something that we circle 

on our calendar. It's an encompassing 

experience of bringing the community of 

Charleston together around the outdoors.” 

Conservation has been ingrained in 

Free Fly's heartbeat from the beginning, as 

they create ultra-soft bamboo performance 

gear. “We spend a lot of time, both mentally 

and physically, thinking about how we can 

be a part of a community and specifically 

how we can help protect what we love to 

do—which is adventure and building relationships 

through outdoor exploration, particularly 

on the water," stated Smith. 

Free Fly's annual sample sale helps 

fund habitat restoration and research for 

the sea turtle community in Charleston's 

Barrier Islands. Their Barrier Island camo 

pattern is developed using the shapes of the 

Charleston Harbor Barrier Islands, tying the 

brand back to its home waters and the local 

community. Shop Free Fly apparel at Brittlebank 

Park right around the corner from 

Dock Dogs. 

Blade and Bow Whiskey 

“When you get out of the field or off the 

river, there’s a memorable moment where you 

stop and have a cocktail,” shared Jeff Parrott, 

Blade and Bow Brand Cultivator. This is how 

Blade and Bow connects with the sporting 

community. 

Blade and Bow’s roots link it back to 

the iconic Stitzel-Weller Distillery in Louisville 

that's been around since 1935. The keys 

that hang on the front door of Stitzel-Weller 

symbolize the five stages of making bourbon 

and represent hospitality—a ritual of SEWE 

and sporting life. 

“The coolest thing about SEWE is seeing 

what new things people are doing in the 

sporting world with evolution and technology," 

said Parrott. Blade and Bow looks forward 

to connecting with partners every year 

including Ball and Buck, Orvis, Turtlebox 

and Tom Beckbe. 

Sip on Blade and Bow whiskey around 

town Wednesday-Sunday at retail pop-ups 

and cocktail hours, including Rivers & Glen 

Trading Co., M. Dumas & Sons and Garden 

& Gun’s Cocktails and Conservation events. • 

PHOTOS FREE FLY APPAREL; CAMERON WILDER FOR BLADE AND BOW WHISKEY 


BUZZ | SOUTHERN DRAWL 

NIWC Atlantic Team trains reserve 

sailors in defensive cyber operations. 

Supporting Warfighters at Home 

NIWC Atlantic has a big impact on the local community and the world 

By HOLLY FISHER 

Peter C. Reddy has been the executive director of NIWC Atlantic for four years, 

and just when he thinks he knows everything that’s going on in the massive military information 

warfare organization he oversees, he discovers something new. 

It’s a testament to the wide breadth and 

scope of the work happening at the Naval Information 

Warfare Center Atlantic (formerly 

SPAWAR) based in Charleston. As the senior 

civilian leader at NIWC Atlantic, Reddy 

is tasked with prioritizing the programs, 

research projects and initiatives that are all 

vying for time, staff attention and dollars. 

“We have to make sure we’re making the 

right investments in our labs, facilities and 

programs,” Reddy said. 

NIWC Atlantic’s primary mission is 

to solve the American warfighter’s technical 

challenges through research, development, 

prototyping, delivery and sustainment of the 

very best in information warfare solutions. 

While most people look at the military’s 

multibillion-dollar budget and think 

that’s a big number, Reddy said, “There’s always 

more we could do. So, what’s the next 

best thing to spend a dollar on?” 

NIWC Atlantic relies on its government 

workers and a substantial number 

of contractors to accomplish its mission 

and support the Navy and Marine Corps 

through information warfare. As a result, 

the work happening at NIWC Atlantic 

pumps a significant amount of money into 

the national and state economies. 

A Multibillion-dollar Impact 

A recent study by the University of South Carolina’s 

Darla Moore School of Business detailed 

the total impact of NIWC Atlantic’s economic 

activity. The study revealed the command’s 

economic impact of $9.3 billion on the United 

States and $3.2 billion in South Carolina. 

While the broad economic impact is 

significant, the effect on local workers is even 

greater in terms of offering highly-skilled 

jobs and premium salaries. 

Case in point: NIWC Atlantic employs 

about 76 percent of all electronics 

engineers in Charleston and 40 percent of 

all electronics engineers in South Carolina. 

PHOTO JOE BULLINGER 


Peter Reddy 

Executive Director, 

NIWC Atlantic 

Education 

Bachelor of science in 

aerospace engineering 

from University of 

Virginia; Masters 

of Science in systems 

engineering from the 

Naval Postgraduate 

School in Monterey, 

California; masters of 

strategic studies from 

the Marine Corps War 

College; Master’s in 

business administration 

from George Mason 

University; Master’s 

certificate in 

information systems 

and operations from 

NPS; graduate of the 

Air Command and Staff 

College and the Marine 

Corps War College. 

Family 

Wife, two children, 

four grandchildren 

Hobbies 

Running on Daniel 

Island’s trails 

and visiting his 

grandchildren in 

Bluffton, S.C., and 

San Diego. 

PHOTO PROVIDED BY NIWC ATLANTIC 


BUZZ | SOUTHERN DRAWL 

For example, in mid-October, several 

leaders from NIWC Atlantic headed to 

Florida for a demonstration on unmanned 

weapons and hybrid fleets hosted by the U.S. 

Naval Forces Southern Command. The trip 

was part of the command center’s effort to 

scale unmanned platforms to the fleet level, 

including unmanned air, surface and subsurface 

systems. 

NIWC Atlantic is exploring how the 5G 

next-generation network can revolutionize 

Marine, Navy and Coast Guard operations, 

such as inventory management and improved 

technology on ships and submarines. 

And cybersecurity is a big focus as professionals 

work to keep Department of Defense 

hospital networks safe, and other teams 

pretend to be the "bad guys" as a way to test 

systems and improve cyber defense. 

(Top): Rear Admiral Douglas Small, commander of Naval Information Warfare Systems Command (NAVWAR), 

toured the Naval Information Warfare Center (NIWC) Atlantic facility in Charleston. (Above): Executive Director 

Peter Reddy discuses the work being done at NIWC. that includes radios, computer networks and software on 

warships, submarines and in large tactical and amphibious vehicles. 

Of the Charleston center’s more than 3,000 

employees, more than 66 percent work in 

cybersecurity fields. 

The average annual wage among all employees 

at NIWC Atlantic is $109,535 – a substantial 

86 percent above the national average. 

Reddy said he knew the center’s impact 

was significant, but he was struck by the 

growth of the numbers since the last economic 

impact study was published in 2019. The numbers 

have snowballed and spread in four years. 

The economic impact for the United 

States grew 35 percent, and the impact on 

South Carolina increased 28 percent. 

“It’s an extended impact,” Reddy said. “We 

hire industry partners. And they hire people.” 

The higher salaries are a direct result of 

the kind of talent needed at NIWC Atlantic. 

Reddy said they employ a large number of 

data scientists, engineers and software developers 

– all positions that are in high demand 

across multiple sectors. 

A Higher Purpose in 

Cybersecurity 

Reddy said NIWC Atlantic has one key advantage—something 

he calls the “cool factor.” 

“The difference between us and the 

highest wage provider in the same skillset 

is that we’re supporting sailors and Marines 

who are defending the nation,” he said. 

The uniqueness of the work and its 

higher purpose gives NIWC Atlantic a competitive 

edge as they work to attract the best 

talent. Of course, Charleston is an enticing 

place to live, which doesn’t hurt the recruitment 

effort, Reddy noted. 

Employees, contractors and industry 

partners definitely feel that “cool factor” when 

it comes to the projects coming out of NIWC. 

Collaboration + Innovation 

Collaboration also fuels the work, allowing 

NIWC Atlantic to fast track its progress. 

In March, the center signed a memorandum 

of agreement with the Department of 

Energy—Savannah River to work together 

on advanced technology projects for each 

organization. They’ll combine research and 

development efforts in such fields as electromagnetic 

warfare, cybersecurity and autonomous 

systems. 

The agreement was the result of the 

NIWC Atlantic’s Palmetto Tech Bridge, 

an initiative to forge partnerships with academic 

institutions, small businesses, government 

labs and others to share information 

that benefits both national defense and the 

region’s economy. 

“Who has the next best innovation? 

Who are the people we need to hire? We’re 

always looking for the next best way to collaborate,” 

Reddy said. 

A retired Marine and professional engineer, 

Reddy’s day-to-day work is focused on 

ensuring his people have the resources they 

need to do their work. He develops strategic 

goals and oversees the technical work that 

ultimately supports the Navy’s warfighters. 

He’s constantly looking for ways to 

optimize the work being done in a way 

that benefits both the taxpayer and the nation. 

Most days, that translates to a lot of 

meetings. 

But when Reddy can get out into the 

field and engage with the center’s workforce 

of veterans, long-time civilian employees and 

the brand-new professionals, he gets excited. 

“That combination of seeing people do 

the work is so cool and so fun,” he said. • 


Well Styled 

DESIGN | KITCHEN MAKEOVER | HUNTING DOGS | FASHION 

The Bird Dog 

Whisperer 

Ray Godwin has spent decades 

training magnificent 

working breeds 

See page 50 

PHOTO PRISCILLA THOMAS 


WELL STYLED | DESIGN 

W 

When the air chills and night falls early, lighting 

candles with your favorite scent is comforting and 

reassuring. To fine-tune an aroma you want in your home, you 

can make your own candles and even add a blend of fragrances 

to make your glow unique. 

There are secrets to this creative DIY practice. 

Just ask the owner of Palmetto Scent 

Studio stores in Kiawah and Charleston, 

who knows how to make the most of your 


Glow Up 

The art of candle-making 

By E.C.WALDRON 

Customers create 

and pour their own 

candles at Palmetto 

Scents Studio. 

handmade candle. 

“After you create your candle, if you let 

it rest for a week before lighting, you will get 

the best ‘hot throw’— the richest scent,” said 

Glenda La Rue, managing owner of the two 

stores. A hot throw is how strong a candle 

smells when you're burning it at home. 

La Rue has been guiding and teaching 

customers how to make their own candles 

for about five years in her brick-and-mortar 

shops. 

“Our stores work on the model where 

it’s almost like having a bar or restaurant, 

you can make a reservation to come in by 

yourself, or with a group,” said La Rue. Up 

to eight people are in a group. Walk-ins are 

welcome, but you may need to put your name 

in for a spot. 

The First Step to Glowing 

To get started, the Palmetto Scent Studio 

staff will show you the candle “vessels” that 

are available. Then you get to choose one or 

several scents for your creation. 

LaRue said where the customer plans on 

burning the candle is important. One combination 

of aromas may be good for a dining area—a 

different combination for the bedroom. 

“If you’re a yummy-yummy kind of person 

you probably don’t want a sugar cookie, 

Chia tea, or cinnamon candle in your bedroom,” 

she said. 

Customers sample by sniffing open bottles, 

or by smelling candles already created. 

“It’s a very fun and interactive process,” 

said La Rue. “What does bourbon and driftwood 

smell like together, or lemongrass and 

cedar?” 

Once patrons choose their various fragrances, 

the Palmetto Scent Studio team 

brings them back to their seat and shows 

them how to blend the scents together. Then 

the wax from the studio’s wax melter is added 

to the customer’s own personal mixing device. 

“We give them enough volume that 

matches the size of their vessel…and they 

mix the wax and the scents together for at 

least two minutes,” La Rue said. 

Eventually a wick (or wicks) is added 

to the candle holder, often with a stabilizing 

device at the bottom. Once the wax mixture 

cools enough, it is poured into the candle 

holder, adding wick supports at the top. 

DIY Candles 

Now what about doing this in your own 

home? La Rue stresses three things: buying 

the right tools, safety and mess maintenance! 

La Rue says it would be best to have 

a set-aside studio space to make candles at 

home. Candle pouring and mixing can be 

messy! Doing your research is important in 

order to buy the best wax melter, for instance, 

PHOTO GLENDA LA RUE

or making sure you are using the correct vessel 

for the candle. Of course, YouTube and 

places like Amazon and Hobby Lobby have 

the materials and the reviews. 

La Rue began her candle journey 15 

years ago by making a single candle herself, 

graduating to pop-up locations and learning 

from mentors. Then she and her husband Jeff 

La Rue launched the Kiawah location, and 

then Charleston. 

Here own personal favorite for the bedroom 

is a scent mixture of white tea, lavender and mint. 

Valentine’s Day is unique at the stores, 

it’s the one holiday they do special collections. 

The scent theme of course is romance. 

Think a combo of roses, champagne and bubble 

bath. 

So start early to get your best “hot 

throw” before a special occasion. Who knows 

where it might lead? 

To learn more about Palmetto Scent Studio, visit 

www.palmettoscentstudio.com. • 


WELL STYLED | KITCHEN MAKEOVER 

Real-life Makeovers 

Stunning kitchen & bath remodels 

By JENNA LEY-JAMISON 

An Historic Downtown 

Charleston Transformation 

It was a dream team of sorts when Chris Mevers and Thomas Berry— 

both Charleston born and bred—united for a historic restoration and 

renovation project in the heart of the Holy City. Both seasoned in the 

business of home construction and design, they jumped at the opportunity 

to revamp a familiar space for Berry—his downtown Charleston 

home on Montagu Street. 

Berry is a locally-renowned general contractor and founder 

of Charleston-based B3 Construction Management. Mevers is project 

manager and one-half of the family-owned and operated Mevers 

Custom Kitchens, based out of Mt. Pleasant. Together, the pair boast 

a wealth of knowledge and experience when it comes to remodeling 

and preserving historic homes. 

For this project in particular—a historic exterior restoration 

and interior renovation—the team focused on bringing the early 

20th century home’s kitchen back to life in a new and modern way. 

They worked to give the space an upscale facelift while paying homage 

to its past. Simply gutting the home was never an option. 

“The overarching goal was to retain and maintain as much of the 

historic integrity of the home while making it livable for a contemporary 

family setting, which will also be used for frequent entertaining,” 

Berry said. “It was very important to me that the end product be a 

reflection of my understanding of the significance of historic elements 

and craftsmanship and not just gut the house and fill it with white 

and grey countertops and tile." 

One way to honor the antiquity of the classic Victorian-era 

home—once a schoolhouse during the Great Depression and used 

by former Charleston Mayor Tristam Hyde as an investment property—was 

to incorporate a wavy pattern into the kitchen’s subway 

tile backsplash and bar area's restoration glass doors in the same wavy 

pattern found in the historic glass of the home’s windows. 

Cabinets were custombuilt 

for the home 

and painted Sherwin 

Williams' “Niebla Azul." 

Pine flooring utilized 

reclaimed wood. 


A three-piece crown molding was 

added to the top of the kitchen, 

custom-finished to match the 

custom cabinetry. 

The new "meridian-style" flush inset cabinets, custom-built by 

Kentucky-based company Mouser Cabinetry, were an additional reflection 

of the home’s historical features. Finished with Sherwin Williams' 

eye-catching yet tranquil color of “Niebla Azul," the cabinets 

provide a pop of contemporary color. 

“The flush inset cabinet doors are a nod to the inlaid cabinet 

doors that were ubiquitous in hand-crafted, site-built cabinets one 

hundred years ago,” Berry said. 

Additionally, the pine flooring contained reclaimed wood removed 

from the home’s interior trims and millwork. This re-milling 

work, completed on site, allowed the grain of the heart pine and the 

aged lumber’s patina to match the age of the near century-old house 

perfectly and uniquely. 

Other noticeable features of the project included a custompaneled 

vestibule, with scone lighting incorporated into the paneling; 

custom-milled, three-piece crown molding, custom-finished to match 

the cabinetry; a paneled fridge and custom-built cabinet pantry to 

match. 

According to Mevers, historic homes, which are often unlevel 

and square, offer a welcomed challenge; this home was no different— 

though this project provided no major hurdles to jump. 

“When working on historic homes, there are always challenges 

that present themselves along the way,” he said. “The biggest challenge 

on this project was installing the custom three-piece crown molding.” 

Mevers said there’s also no better option for home design and 

renovations in the Charleston area than his family’s company that 

delicately handles historic home transformations. With more than 

two decades of experience in the popular but niche market, he’s confident 

Mevers’ projects—tailored to meet the vision of each client’s 

vision—result in quality completion and customer satisfaction. 

“With Mevers Custom Kitchens you can rest assured that our 

design and production staff will work with you to provide a custom 

design that will meet your individual needs,” Mevers said. 

Simply put, the Mevers name has a distinctness and credibility 

throughout the Lowcountry and beyond. 

“The Mevers family has forged a tradition of excellence in the 

building industry in the Charleston area,” Mevers said. “Whether it 

has been through new construction or kitchen remodeling, our professional 

team has continued this tradition through our passion and 

dedication to quality design, workmanship and attention to detail.” 

As third generation home renovation experts in the Charleston 

area, Chris and his father Billy Mevers are carrying on the successful 

legacy of their family’s patriarch Sonny Mevers, who established the 

family operation in 1955 and received multiple Carolopolis Awards 

from the Preservation Society of Charleston. 

It’s tricky for Chris Mevers to choose his favorite part of the construction 

and design process over another. That’s because he considers all 

aspects of the process, particularly cabinetry, both exciting and fulfilling. 

“I really enjoy the whole process involved,” he said. “From client 

interaction, creative designing and that feeling of accomplishment 

when a job is complete, to when then to the client is overjoyed with 

happiness of a job well done.” 

For this project, B3 Construction’s Patricia Estela Coronado served 

as the project’s architect. Richard Wheeler completed interior design. 

Mevers Custom Kitchens 

630 Johnnie Dodds Blvd Ste B, Mt. Pleasant 

843- 388-9633 

www.meverskitchens.com 


WELL STYLED | KITCHEN MAKEOVER 

A Kiawah Renovation Focuses 

on Function and Flow 

For nearly three decades, Gianna Sweet has been transforming home 

interiors into eye-catching spaces. Her goal is to help clients understand 

the best interior design options for meeting their unique vision, 

budget, style and needs. 

“I enjoy what I do, and I love showing clients what they can 

do by upgrading elements of their current home instead of moving 

or constructing (a) new (home),” said Sweet, a designer with Classic 

Remodeling & Construction Inc. 

Based on Johns Island but serving the greater Charleston area, 

the distinguished design-build firm specializes in residential remodels. 

Sweet and the Classic Remodeling team recently completed a 

residential remodel on Kiawah Island—its homeowners referred to 

the firm by previous satisfied clients. 

The project goal? A full home update with special attention to 

the kitchen and master bathroom. It was the perfect project for Sweet, 

who’s been with Classic Remodeling since 2021 but is a 22-year veteran 

of the remodeling and custom home building sector. 

To improve the function and flow of each frequently-used space, 

they were both fully gutted to allow complete rebuilds of the rooms’ 

layouts. 

Because the client lived out of state, most communication about 

the project relied on phone calls and email, after initial design selections 

were made. Classic Remodeling owner, Bob Fleming, made 

first contact with the homeowners to discuss their primary needs and 

“wish list,” Sweet said. It was at that point Sweet joined the project to 

ensure the best design for the clients’ creative conceptualization. 

“After showing them preliminary designs, I was brought in as 

the designer to go further into detail of the needs of the home,” Sweet 

said. “They were very receptive to our ideas and trusted us to complete 

a great design for them. The home is a contemporary design that they 

loved and wanted to showcase,” Sweet said. 

Existing elements, such as handcrafted floors and wood builtins, 

were refinished and highlighted throughout the home. As for 

the kitchen, the remodel incorporated neutral background colors, 

allowing the kitchen cabinets to provide the pop of bold color the 

client—an artist—specifically requested. Shiplap design was added to 

the kitchen island and because of the homeowners’ fondness for cooking, 

attention to appliances, function and flow were a major focus of 

the design team. This included the installation of dual sinks and dual 

ovens—the whole space filled with the entire matching Thermadore 

appliance suite. 

Additionally, due to the home’s tall ceilings, the project team was 

able to utilize the special space in a distinct way, filling it with stacked 

custom cabinetry. However, the project wasn’t without some minor challenges, 

including the roof and its many skylights. This portion of the 

project was tackled by project manager Matt Grayson, whom Gianna 

said managed several different roles for the remodeling effort—from 

plumber and electrician to painter, roofer and sheetrock installer. He also 

managed all project carpenters who were part of the firm’s team. 

As for the master bath, Sweet shared how the team enhanced the 

overall functionality of the room by creating more space. 

“We ended up using two feet of the hallway leading to the master 

bedroom,” she said. “By incorporating this additional space, we were 

able to give them a much better design. This ended up being a wet 

room with a shower and tub open to the rest of the bath.” 

Specific features of the bathroom included unique pebble mosaic 

tile flooring in the shower and a white gloss tiled backsplash throughout 

the space. 

Other aspects of the overall home remodel included new light 

fixtures—including a breakfast room chandelier—new ceiling fans 

throughout the home, new hardware fixtures and new kitchen countertops, 

among others. 

“They couldn’t have been happier with how the project ended 

up,” Sweet said. • 

Classic Remodeling & Construction Inc. 

1832 River Rd., Johns Island 

843-763-3297 

www.classicremodeling.com 



WELL STYLED | HUNTING DOGS 

The Bird Dog Whisperer 

Ray Godwin has spent decades training magnificent working breeds 

By JENNY PETERSON » Photos by PRISCILLA THOMAS 

“It’s all about manners when you’re hunting,” said Ray Godwin on his 85-acre shooting 

preserve in Holly Hill, SC where he has trained over 6,000 bird dogs to retrieve, mark and 

expertly rouse game birds from the brush over his storied career. “You can’t have your dog running 

around bothering somebody else or bothering someone else’s dog. If your dog breaks if a fish 

flashes in the water, then that’s going to scare ducks that might have otherwise come flying in.” 

Bird dogs have long been a hunter’s best friend and working companion, 

performing a variety of tasks, from retrieving a downed bird 

from a waterway, using “pointer” skills to sniff out a covey of birds in 

an underbrush, or encircling birds in a bush to “flush” them out and 

make them take flight. 

(Godwin explains that manners also applies to sportsmen, who 

are only supposed to shoot at birds that are in flight, not when they 

are under the brush or wading in the water.) 

Penny the Nova Scotia tolling 

duck retriever is a graduate 

from Webfoot Retrievers 

training. 

Godwin has spent decades training magnificent working breeds 

through Webfoot Retrievers dog training to be elite master hunters. His 

canine students—chocolate and yellow labradors, Boykin spaniels, Nova 

Scotia duck tolling retrievers, English cocker spaniels and more—have 

hundreds of ribbons and junior and senior master hunter designations. 

Godwin methodically teaches these dogs to sit very still in 

wooded and grassy areas despite many distractions; not be shy when 

hearing shotgun shots; exhibit a seemingly impossible amount of 

patience and self-control to stay put at their owner’s left side even as 

birds fall from the sky or flail in the water; not move until they hear 

their name called by their owner; and when “sent” to retrieve, instinctively 

know to take the straightest path there and back. Perhaps the 

most extraordinary part of the process is that on top of all of that, the 

dogs are trained to not further damage the birds, or attempt to chomp 

on them on the journey back to the owner. 

“It’s a firm but gentle mouth. I strive for a dog to pick up a raw 

egg without breaking it and pick up a sledgehammer without dropping 

it," Godwin said. “They have to be able to pick up a 20-pound 

goose or a six-ounce quail. They’re taught to pick up anything we tell 

them to, bring it back and hold it just right.” 

A self-proclaimed dog whisperer, Godwin grew up in West 

Ashley hunting the grounds where the Citadel Mall now stands and 

started training and competing with hunting dogs when he was just 

13 years old. He now owns nine dogs, many retired hunting dogs. 

“When I was very young, I had a dog I communicated with and 

it seemed like we were speaking the same language. The dogs teach 

me—every dog has taught me a different part of how to train them,” 

Godwin said. 

At Webfoot Retrievers, labradors, spaniels, pointers, setters and 

other working breeds live on Godwin’s property for 4-6 months fulltime 

to get a command of the sport and up to a year for high-level 

master hunting skills. Godwin trains 6-8 dogs at a time, ideally young 

dogs, on his peaceful, sprawling grounds where he recreates hunting 

courses. 

There are open fields and hills, tall grass and brush, ponds with 

logs deliberately placed into the waterway to replicate fallen trees, so 

that the dogs become familiar with landscapes and every scenario 

they may encounter in nature. 

“We don’t hunt on a golf course so I can’t have all mowed grass; 

I have to have cover, so dogs learn to run through the bushes in a 


Ray Godwin and his Irish 

Setter, Junior, on his the 

85-acre shooting preserve 

where he has trained 

thousands of hunting dogs. 


Clients Tyler Cloud (with 

his dog Dixie, the chocolate 

Boykin Spaniel) and Amy 

Byrne (with her dog, 

Penny, the Nova Scotia 

duck tolling retriever in the 

foreground) pose with a 

group of Webfoot 

Retriever dogs and 

trainer Ray Godwin. 

straight line,” Godwin said. Dogs practice skills and drills with both 

live birds and decoys across the property. 

On any given day, these beautiful breeds with spotted coats and 

floppy ears can be seen swiftly crisscrossing the terrain to retrieve 

items with seemingly very little instruction other than four simple 

words: here, heel, sit, stay, mark. 

There is an ease in which Godwin relates to the dogs; there’s no 

yelling or strong arming if a dog misses a mark and on the other hand, 

he doesn’t use treats when he trains. Rather, Godwin’s method uses 

an incredible amount of patience and a robust amount of praise and 

affection when the dogs complete a task. 

“I train them to want my praise,” Godwin said. “In the wild, a 

K-9 wolf or coyote, when they get a bird, they eat it and that’s their 

reward. I have to switch that reward to my praise. They have to bring 

me what would be their food and give it to me without breaking a 

feather on it simply because they want me to pet them.” 

Webfoot Retriever dogs are laser-focused. They jump into murky water 

with no fear. It’s magical to watch how Godwin is able to train dogs on 

high-level tasks, such as retrieving two or even three fallen birds. They’re 

taught to retrieve one at a time, in the exact order in which the birds fell. 

“You know the old saying, ‘A bird in the hand is better than two 

in the bush?’” Godwin said. “We don’t want a dog to go out there and 

mess around and try to pick up two birds and both of them to get away. 

The task is to bring me the one you got and then we’ll get the next one.” 

Best Practices 

The Webfoot Retrievers method for training dogs is time and love. 

Despite these dogs already possessing the natural instinct for the 

hunting work, all training starts with obedience, Godwin said. Webfoot 

Retrievers also offers basic obedience training, with clients coming 

from all over the country and Canada. 

“A dog is going to test everybody and it’s a matter of repetition,” 

Godwin said. “We break down all parts of the job to sit and stay first, 

have them looking in the right direction next, ‘staying’ when I throw 

the (decoy bird), wait until I send them, have them pick it up, bring 

it back, go back into ‘heel’ position and stay. It all has to be steady.” 

Owners come to the property once a month to work with Godwin 

and their dogs on learning the commands—and learning Godwin’s 

style on offering more praise than correction. 

“Sometimes the owners are slower to catch on than dogs,” Godwin said. 

A well-trained dog isn’t only about manners, it’s about safety in a 

hunting environment. “Heel” is always the dog on the left side so owners 

don’t trip over them. Dogs “stay” until their names are called to retrieve, 

as simply hearing a shot doesn’t necessarily mean a bird has been hit. 

What sets Godwin apart is his true understanding of dogs’ behaviors 

and temperament, get them to listen and understand tasks 

and, perhaps more important of all, train them in the urge to please 

above all else. It takes patience and a fair amount of psychology. 

“Dogs can have a bad day,” Godwin said. “If I come out with a 

dog and I know what he knows how to do, but he can’t do it that day, 

we will come out here and do something really basic and simple, let 

him succeed at it and then quit,” Godwin said. “I don’t want to stop 

training when they’ve made a mistake. I want to stop for the day when 

they’ve done something perfect.” • 

Learn more about Webfoot Retrievers and meet Godwin and his dogs and 

former canine students at the Southeastern Wildlife Exposition at Marion 

Square from Feb. 16-18 or visit www.webfootretrievers.net. 



Texture on Trend 

Silks, patterns and fine fabrics 

take center stage this season 

“Gran Sasso” Dusty Pink 

Tee, $95; “Eleventy” Ivory 

Full Zip Sweater, $1,395; 

“Citizens of Humanity” 

The Gage - Classic Straight 

Undertow pants, $218; 

“Shinola” Canfield Sport 

midnight blue watch with 

brown leather band, $995, at 

M. Dumas & Sons, 294 King 

St. Stylist’s shoes. 

“Greylin” Annette Bow Tie 

sleeveless pink blouse, $99; “Risen 

Jeans” high rise frayed ankle pants, 

$64; “Sadie & Sage” Bookworm 

green suede belted jacket, $104; 

“Ccocci” Monica beige platforms, 

$59; at House of Sage, 51B George 

St., Charleston and 186 Seven Farms 

Drive, Daniel Island. “Olimpia” 

Crossbody Cachemire bag, $199, 

at UASHMAMA, 196 King St. 


“Lelis” Julisa Tube purple midi dress, 

$59; “Mable” Heidi wide collar light 

pink sweater, $64; “Ccocci” Monica 

platform beige shoes, $59; Brass U 

Shape Hoops earrings, $18; from 

House of Sage, 51B George St., 

Charleston and 186 Seven Farms 

Drive, Daniel Island. “Terme 

Large” Petrolio purse, $129, from 

UASHMAMA, 196 King St. 

“Rails” Monaco Watercolor 

shirt, $138; “AG” Everett 

slim straight pants, $215; 

“Shinola” The Canfield sport 

midnight blue watch with 

brown leather band, $995, 

at M. Dumas & Sons, 

294 King St. Stylist’s shoes. 

Photographer: Aleece Sophia 

Fashion Director/Stylist: Lynn Bennett 

Hair and Makeup Artist: Rosa Martinez 

Models: Lori Flowers Dunn & Alan 

Dunn with Directions USA 

Production Assistant: Avery Hanson 

Location: The Ryder Hotel 


Respoke 100% olive cashmere 

sweater embellished with Hermes 

silk, $595; Ralph Lauren pants 

embellished with designer silk, 

$495; Ralph Lauren denim 

jacket embellished with Hermes 

silk, $895; Mela Sarasa classic 

espadrilles with maroon and navy 

vintage designer silk, $545, at 

Respoke, 377 King St, 

Charleston. 

Respoke 100% Italian 

cashmere sweater embellished 

with Salvatore Ferragamo silk, 

$595; Ralph Lauren Rugby 

chinos with vintage designer 

patches, $395; Gabriele 

Geppert French trench with 

Hermes silk, $695; Respoke 

Flusso pink buckle wedges, 

$545, at Respoke, 377 King St. 



“Fedeli” Scirocco grey knit sweater, $745; 

“Samuelsohn” Plaid Navy/ Burgundy blazer, 

$1,395; “34 Heritage” Charisma navy 

chinos, $185; “Shinola” The Canfield sport 

midnight blue watch with brown leather 

band, $995, at M. Dumas & Sons, 294 King 

St, Charleston. Stylist’s shoes. 


Purpose-driven Partnership 

Actor Jeremy Renner announces ownership in Sweet Grass Vodka 

By JENNY PETERSON » Photos by MATTHEW PEACOCK 

T 

wo-time Academy Award nominee actor Jeremy Renner had a life-changing 

year in 2023. On New Year’s Day, his legs were crushed in an accident involving a snowplow that 

broke over 30 bones. He spent a long road to recovery in the hospital and doing physical therapy and 

recovered with a new lease on life and how he wants to live it. 

S 

Jarrod Swanger, founder and CEO of Sweet Grass Vodka and actor Jeremy Renner, who is now part owner 

in the Charleston-based spirit. 

It was that experience that helped solidify 

a decision to stake part ownership in Sweet 

Grass Vodka, a Lowcountry-owned and operated 

distillery. 

Renner announced his partnership in 

July 2023 and hosted a press conference and 

large block-party type event at the Sweet 

Grass Vodka Lounge inside The Refinery at 

1640 Meeting Street on October 20, 2023 

where the public was able to purchase tickets 

and meet with the Avengers star and take 

photo-ops. 

It was Renner’s first time visiting the 

Lowcountry and he said it won’t be his last. 

“I like that community feeling and it's 

just big enough to be interesting and small 


enough to where there's great community and 

I like that,” he said. 

Renner spoke to members of the media 

about his journey in taking part ownership in 

the Lowcountry’s flourishing premium spirit, 

comparing the experience to finding the perfect 

fit akin to online dating. 

Like other celebrities, Renner had been 

looking to diversify and expand his footprint 

into the spirits industry. Through an agent, he 

had done a number of zoom calls with spirits 

producers to learn about not just the product, 

but the company’s culture and history, major 

factors in deciding which brand to invest in 

this new venture. 

Renner said at the press conference that 

following the accident, those aspects of the 

business became more important than ever. 

He said zoom calls to meet Jarrod Swanger, 

founder and CEO of Sweet Grass Vodka, 

and hearing how the brand invests in the 

local community helped him decide that the 

Lowcountry brand was the right fit, saying 

their visions aligned. 

"We were already working together before 

the accident, but I feel like my time is a 

little bit more valuable now after my accident. 

I was very clear about how I wanted to spend 

my time and who I wanted to spend my time 

with,” Renner said. “The vision is not just 

spirits. It's shared experiences with that spirit 

and making connections with people.” 

The brand’s success starts on the field, 

where hardworking families grow the potatoes 

that eventually become Sweet Grass Vodka. 

Renner noted that while the brand is 

gaining more attention and national distribution, 

Sweet Grass Vodka plans to stay familyrun 

in the Lowcountry using local workforce 

at its bottling facility in downtown Charleston. 

A unique feature of Sweet Grass Vodka is that 

each bottle contains an actual piece of the Lowcountry—a 

blade of sweetgrass in every bottle. 

Swanger said the company purchases 

sweetgrass from local vendors at the historic 

Charleston City Market. 

Renner said his job is to grow the brand 

nationally, including expanding the market to 

Reno, Nevada where he lives, putting Sweet 

Grass Vodka inside casinos. 

For now, he’s just blessed to be a part 

of the brand and learn about the distilling 

process. “I'm really excited to be here. We 

want to test some stuff like chili peppers and 

cucumbers in the distilling process,” Renner 

said. “Our vision is not just spirits. It's shared

A piece of sweetgrass is in 

every bottle, purchased from 

vendors at the Charleston 

City Market. 


experiences and a spirit of making connections 

with people. We wanted to put something out 

with quality at a great price point where everybody 

can enjoy it. This to me feels like family.” 

Several times, Renner touched upon his 

near-death experience and how it will forever 

guide him in how he wants to spend his 

time and energy moving forward. 

“There are a lot of gifts to receive when 

you're tested physically, emotionally, spiritually 

and in every way and then to come through 

it. Anybody who has been tested knows…it's 

hard to explain, but it's good.You sit through 

the pain and feel very blessed and very lucky 

to be upright and walking around and you 

want to live a very clear life. I really want to 

stay here (on Earth) as long as I possibly can 

and I'm so excited about the future.” • 

The Sweet Grass Vodka lounge is located at 1640 

Meeting Street Rd., open Wednesday-Saturday 

from 4 -11 p.m. and Sunday from 11 a.m. – 5 

p.m. To learn more, visit 

www.sweetgrassvodka.com 

PHOTOS SWEET GRASS VODKA 


Actor Jeremy Renner at the 

Sweet Grass Vodka lounge at the 

Refinery on Meeting Street Road. 


Table for Two 

Romantic dining in Charleston 

By JENNY PETERSON 

A playful dessert at Circa 1886. 


W 

hile Charleston is considered one of the country’s most romantic cities 

with its cobblestone streets, unmatched charm and storied buildings, some Lowcountry 

restaurants take date night to a whole new level. From stunning dining rooms to excellence in hospitality, 

discover memorable meals and unique experiences at these culinary gems for Valentine’s Day or any 

other romantic celebration. 

Élevé 

On the top floor of the trendy artsy Grand Bohemian Hotel Charleston 

sits Élevé, a vibrant and colorful dining room with views of the Ravenel 

Bridge from the windows and rooftop terrace (perfect to lounge with a 

pre-dinner or after-dinner cocktail). Élevé recently added a new concept 

and menu that includes a raw bar serving up oysters, Scallop Carpaccio 

and Amberjack Crudo and renowned chef Mahdi Naim who brings his 

worldly take on comfort classics including Lamb Bolognese with housemade 

pasta. Specialty cocktails are crafted to enhance each specific dish. 

Either before dinner or as a separate experience, Grand Bohemian Hotel 

Charleston offers a memorable, one-of-a-kind wine blending class, where 

you get a lesson from a sommelier about red wine varieties and blend your 

own with a customized label to enjoy on a future special occasion. 

55 Wentworth St., Charleston 

www.elevecharleston.com 

A bevy of coastal 

Italian fare at Costa. 

Sommba Cocina & Cellar 

PHOTOS ANDREW CEBULKA; JONATHAN BONCEK; CHAD KLIMASZEWSKI 

Costa 

Lamb Bolognese is served with handmade pasta at Élevé. 

One of downtown Charleston’s most buzzed-about new additions, Costa 

offers high-end coastal Italian fare inside a stunning dining room on the 

ground floor of The Jasper, next to Colonial Lake. The seafood-forward 

menu that stars oysters, several crudo dishes and caviar atop fried mozzarella, 

also includes pastas, classic beef dishes and other culinary nods to the 

Mediterranean. Led by Chef Vinson Pertrillo of The Restaurant at Zero 

George, Costa also has a robust beverage program offering creative craft 

cocktails, bubbling aperitivi and globally-sourced wines. 


www.costacharleston.com 

Take a trip to Spain in a modern coastal atmosphere at Sommba Cocina 

& Cellar in Mt. Pleasant. At this energetic and flavorful gastrobar, enjoy 

classic Spanish small bites (pintxos) like smoked Marcona almonds, charcuterie 

featuring in-house freshly-shaved meats, Ibérico and Manchego 

cheeses; Spanish tapas that include three types of empanadas and a bevy 

of Spanish-style main dishes that include three sharable paella options. The 

new concept from the owners behind SAVI Cucina + Wine Bar, Sommba 

Cocina & Cellar also has an award-winning wine cellar with wines served 

by the glass or bottle from both Spain and from around the world. 

1710 Shoremeade Rd. #450, Mt. Pleasant 

www.sommbacocina.com 

Seasoned and crispy 

chicken “lollipops” with 

housemade hot honey at 

Sommba Cocina & Cellar. 


Desserts at Southbound 

include a chocolate 

cobbler and a caramel 

budino.served with 

caramelized bananas. 

Southbound 

In a charming Charleston house in downtown Charleston’s Cannonborough 

Elliotborough neighborhood is a live-fire restaurant where dishes are 

prepared in an oak-wood fire grill, from coal-roasted Spanish octopus and 

coal-roasted potatoes down to the freshly-charred bread, herbs and spices. 

Southbound serves dry aged meats and their wide variety of entrees include 

a dry aged New York strip, doublecut Berkshire pork chop and crispy Orvia 

duck. A standout on the starter menu is dry-aged steak tartare, served 

with a smoked egg and miso butter toast. The dishes are complemented by 

perfectly-balanced cocktails and uncommon wines. The sound of crackling 

oak adds to the cozy atmosphere. 

presentation of Regiis Ova caviar along with divine accompaniments. 

A highly-curated beverage program complements the menu. 

0 George St., Charleston 

www.zerorestaurantcharleston.com 

Caviar service at Zero 

Kitchen + Bar. 

72 Cannon St., Charleston 

www.southboundchs.com 

The Restaurant + Bar 

at Zero George 

A feast for the senses, The Restaurant + Bar at Zero George is a oneof-a-kind 

chef ’s tasting menu that turns food into sublime art inside an 

immaculately-restored circa-1804 building and private courtyard. The restaurant 

“aims to delight, spoil, and surprise” as Chef Vinson Petrillo serves 

wildly creative takes using seasonal local ingredients in this contemporary, 

upscale hospitality experience. Make a reservation and bring your sense of 

wonder or grab a seat at the piazza bar for a la carte caviar service of a classic 

PHOTOS HACK HARGETT; CHAD KLIMASZEWSKI 


Churros with a chocolate 

dipping sauce at Sommba 

Cocina & Cellar. 

January/February 2024 | | 65

The Ordinary is a Southern 

seafood hall and raw bar inside a 

former bank on King Street. 

Hall's Chophouse 

Every guest is a VIP at Hall’s Chophouse, where outstanding hospitality 

puts the steakhouse over the top in its guest experience. Family-owned 

Hall’s Chophouse opened in 2009 when patriarch Bill Hall, a lifelong 

hotel and restaurant operator, decided to open a restaurant with a pursuit 

of exceptional hospitality. Halls Chophouse continues to have it all—the 

finest steaks in many cuts, an extensive wine list and special reserves, hearty 

family-style sides and unmatched service and warmth of the staff. Indulge 

in their signature steak or a variety of seafood options including oysters 

Rockefeller and a 10-ounce lobster tail add-on for a decadent surf and turf. 

Hall’s offers dinner service as well as Saturday lunch and Sunday gospel 

brunch. 

Circa 1886 

Tucked inside The Wentworth Mansion, arguably one of the most stunning 

hotels and buildings in downtown Charleston, Circa 1886 is romantic dining 

personified. Culinary artistry meets historic charm and the history of the 

Lowcountry converges with the art of modern cuisine inside one of the city’s 

most storied buildings. Executive Chef Marc Collins puts an elevated spin 

on Lowcountry favorites like shrimp n’ grits and cornmeal-crusted flounder 

on its traditional dinner menu. The restaurant also offers two five-course 

tasting menu options that include truffle risotto and foie gras flan. 

149 Wentworth St., Charleston 

www.circa1886.com 

434 King St., Charleston 

www.hallschophouse.com 

The Ordinary 

Set inside a former bank that underwent a stunning renovation, The Ordinary 

is a Southern seafood hall and raw bar celebrating the “merroir” of 

the Coastal Carolinas and the East Coast with local and regional products 

from fishermen, crabbers, oystermen, farmers and producers. “Fancy” seafood 

towers are perfect for sharing and include a variety of raw oysters, 

clams and other seafood in a dazzling presentation. Smaller and larger 

plates celebrate the local bounty, perfectly paired with an extensive wine 

list and a unique martini service–choose vodka or gin, presented with all 

the garnishes. 

544 King St., Charleston 

www.eattheordinary.com 


Sorelle 

Old-world Italian in a breathtaking space, Sorelle opened in 2023 and 

quickly became a hot spot for its handmade pastas, including its “pillows 

of gold” ricotta tortellini, as well as its stunning dining room that has an 

immersive landscape mural and large windows that overlook Broad Street 

in a building that dates as far back as 1884. In addition to a lengthy menu 

to satisfy all palates—which includes a separate category of dishes that celebrate 

truffles—chefs Adam Sobel and Nick Dugan offer a Centro Tavalo, 

or “center of the table” chef ’s menu—a carefully crafted five-course culinary 

journey designed to showcase the best of Sorelle in a shareable format. 


www.sorellecharleston.com 

PHOTOS HACK HARGETT; CHAD KLIMASZEWSKI

“Pillows of Gold” 

ricotta tortellini at Sorelle. 


A Piece 

of 

Paradise 

Stunning views from 

every corner of a coastal 

sanctuary on Isle of Palms 

By LIESEL SCHMIDT 

Photos by TRIPP SMITH 

Rachel Burton’s love affair with 

design began at the age of seventeen, 

when she visited a landscape architecture 

studio at the university in her hometown. 

“I walked in and felt like I'd found my 

place,” she recalls, warmth filling her 

voice as though the mere memory of it 

still floods her with that same sense of 

wonder. “It just spoke to me. Until that 

point, I’d never really understood what 

design really was; but I just wanted to be 

there, where it was happening.” 

She came to the realization that landscape 

architecture wasn’t her niche, but 

architecture—that was where her heart 

found its home. “I've been in love with it 

ever since,” says Burton, who launched 

Swallowtail Architecture in 2011, 

naming her firm for the exquisite joinery 

and detailing of the swallowtail joint. “I 

enjoy the problem solving. I love working 

with homeowners to create a space that 

is unique and personal to them and meets 

their needs. Being able to do that at the 

same time as respecting what the site 

needs and achieving something that 

seems meant to be there is incredible.” 

The home occupies the end of a little 

spit on the Isle of Palms with views of 

Bull’s Bay, Queen’s Island, the Atlantic 

Ocean and the marshes. A surrounding 

bulkhead was built to help with 

flooding on the site. 


January/February 2024 | 69 


Sweeping views of the Atlantic Ocean and 

marshes can be enjoyed from the living room. 

Seeming “meant to be” isn’t always the easiest of tasks—especially 

under circumstances such as those surrounding a certain home on 

the Isle of Palms for which Burton’s skills as the owner and principal 

at Swallowtail Architecture were enlisted. Originally introduced to 

owner Valerie Kraus by a builder with whom Burton had worked on 

other projects, Burton’s skill set, as well a vision, personality and ethos 

that seemed to mesh well with Kraus’s, landed her the project of renovating 

the home that occupied the site in 2015. 

As the saying goes, therein lay the rub. 

As for its location, the site couldn’t have been more incredible. Occupying 

the end of a little spit on the Isle of Palms with views of Bull’s 

Bay, Queen’s Island, the Atlantic Ocean and the surrounding marshes, it 

was 180 degrees of spectacular scenery and million-dollar views. However, 

even with a floorplan that suited the needs of the homeowner and 

freshened the space, the original exterior was beyond fixing. Added to 

that was unforeseen flooding of the site, and so the decision was reached 

that the home would be razed and a completely new home would be 

built—one that truly capitalized on the amazing location and was fresh, 

modern and suited the vernacular of Southern coastal architecture. It 

was also planned that a bulkhead would be built around the property, 

which would allow the site would be regraded, leveled and useable without 

worry of the flooding to which it was previously prone. 

Just as the design phase went into full swing, Kraus decided to 

sell the site—along with the design for the new home. When an offer 


came in, Burton’s ability to pivot came into play: “I did some work with 

that buyer, who also wanted to tweak the existing design a little bit to 

suit her vision.” 

Again, a need to pivot came when that particular deal fell 

through. Still, all was not lost, as Kraus, the original owner, liked some 

of the new ideas and wanted them implemented into the design. Just 

as it was time to enter the construction phase, however, new buyers put 

in an offer for the project. 

Interestingly enough, Tim and Elaine Bolick had had their eye 

on the property for years at that point, having fallen in love with the 

location and the views that it offered. After purchasing the property 

and the existing plans, they worked with Burton in making changes to 

meet their needs for the home and their lifestyle. 

“We always remembered the views, and that was what drew us 

to the property,” says Elaine, who co-owns a furniture manufacturing 

company in Hickory, North Carolina, with her husband and boasts 

years of interior design expertise. “We had changes in mind that would 

really make the most of those views. For one thing, we wanted to move 

the porch to the south side, where the sunlight hits it. I also pushed 

for a rooftop deck, which wasn’t in the original plans, and a sun deck 

over the porch.” 

Additional changes came in—details like the use of cedar shake 

siding; the implementation of three French doors in the family room, 

which also features a coffered ceiling; and the incorporation of pecky 



Cypress wood. “We shipped great big beams in from Louisiana for the 

kitchen, and it looks incredible,” says Elaine. 

“When all was said and done, I worked with three separate clients 

to come up with this design over the course of many years,” says 

Burton, who somehow found the silver lining in the numerous twists 

the project took before construction began in 2021. “As complicated 

as having to work with that many different visions and aesthetics and 

personalities can be, the nice thing was that we really got to explore 

how to best take advantage of the site and how to make sure that 

almost every single room had an amazing view.” 

Taking the design from blueprint to tangible product was Seth 

Cason of Cason Built Homes, who was introduced to the Bolicks by 

a previous client who was a friend of theirs. “They were kind enough

A herringbone pattern brick 

floor in the back kitchen gives 

the space an “old Charleston 

stable feel." 

For the kitchen, the homeowners 

shipped large Cypress wood 

beams from Louisiana. 

to let us prove to them and the local community that we could take 

Rachel’s plan and deliver them the home of their dreams,” says Cason, 

who began building custom homes in the Charleston area in 2005 and 

established Cason Built Homes in 2016. 

In the end, Swallowtail and Cason Built proved the collaboration 

a strong one, creating a home that fit the needs of an extremely oddly 

shaped site and truly did maximize the views—even in the most incidental 

of rooms. Every detail, from materials to finishes, was worthy 

of those views and magnificently displayed the painstaking attention 

that was paid. “We really leaned in hard to the fact that this area has a 

really rich architectural history and really tried to make sure it fit the 

vernacular of our local architecture but interpret it in such a way that it 

felt fresh and modern and contemporary and was of the 'now' instead 



The homeowner sought to add a 

rooftop deck to the architectural 

plan to further maximize the 

amazing views. 

of just recreating a 100-year-old home, combined with the materials 

we would use,” Burton says. “It’s rich and sensuous because we used so 

many natural elements.” 

Elements like exposed wood, stone and brick were used throughout, 

including a herringbone pattern brick floor in the back kitchen 

that gives the space an “old Charleston stable feel,” in Elaine’s words. 

Indeed, it is a sensuous design, and one that enlists all of the senses: 

the sights, sounds and smells of the salt air and the land on which 

it lies. As for the masters behind the finished product, neither could 

be more proud. “We worked as a team with the Bolicks and took any 

challenges head-on,” says Cason. “Rachel did a great job with design 

but especially with the orientation of the home. The view from every 

room seems as if you are looking at a screen saver. It's remarkable.” 

“I’m so glad we have the rooftop deck,” notes Elaine, who spends 

five days out of most weeks in the Isle of Palms home with Tim, splitting 

time there with their home in North Carolina. “You can twirl 

around in a circle and see the ocean, the marshes, the Charleston 

bridge, Mount Pleasant and the golf course. It’s just stunning.” 

Adds Burton, “It was an incredible project to be part of. I love 

how it came together in all of its finer details and how the quality of 

Seth’s work made those finer details shine.” 

Swallowtail entered the home in the renowned International 

Property Awards competition for 2023, where it won the Best House 

in the USA division of the Single Residence category. It went on to be 

entered in the Best House in the Americas category. • 

Architecture/Design: 

Swallowtail Architecture 

swallowtailarchitecture.com 

Custom Home Builder 

Cason Built Homes 

casonbuilt.com 


Spend a year 

on the coast 

of Charleston, South Carolina 

January / February 2019 

Table forTwo 

Romantic Restaurants 

in the Lowcountry 

Dream 

Kitchens 

Transformations 

for Every Lifestyle 

SNOB’s 

Russ 

Moore 

Oceanside 

on Kiawah 

Expert 

Interior 

Design Tips 

Subscribe Today! 

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Food 

DINING OUT | COMMUNAL VIBE | IN THE KITCHEN | RESTAURANT GUIDE 

Perfectly Paired 

Dry-aged tuna belly underneath 

Palmetto purple sweet potato and 

pineapple aguachile at Honeysuckle Rose 

PHOTO ALEECE SOPHIA 


FOOD | DINING OUT 

By WENDY SWAT SNYDER 

Photos by ALEECE SOPHIA 

Perfectly Paired 

Honeysuckle Rose celebrates the best of both worlds of food and drink 

Ientire restaurant concept around a highend 

eight-course prixe fixe menu with 

wine pairings—an ambitious undertaking for 

even the most seasoned restaurateur. 

It's one thing to design an 

It's that much more impressive when the 

concept is taken to the next level. Honeysuckle 

Rose flips the script on its highly-curated 

dinner and wine pairing by offering an 

alternative list of artisanal mocktails 

individually designed to complement each of 

the eight dishes. Proprietors Ryan and 

Kelleyanne Jones have a history of pushing 

the culinary envelope—an inventive style 

that put the husband-wife team on the map 

early in their hospitality partnership. 

“We never expected the high level of 

interest in non-alcoholic pairings,” says 

Honeysuckle Rose chef/owner Ryan. “We 

thought there would be one or two requests 

per week, but it's sometimes nine per night.” 

Catering to the increasing numbers of 

sober-curious diners is not the team's only 

forward-thinking accommodation. Reserving 

a table at one of the eatery's twice-weekly 

dinner seatings prompts a private message 

to guests from Honeysuckle Rose staff to 

establish preferences like flat water or sparkling, 

dietary restrictions and any meat-free 

requests or substitutions for vegetarians and 

pescatarians. Pastry chef Heather Hutton 

also produces desserts that are both decadent 

and gluten free. 

For example, the friend who joined 

me for a late fall dinner was able to modify 

a menu showcasing La Belle Farms duck, 

New Zealand venison and Plains Breed bison. 

The kitchen subbed Lightship scallops, 

Spanish octopus and Atlantic halibut for the 

meat dishes. She also opted for the alcoholfree 

program: Her pairings were mindfully 

crafted with herbs, spices and fresh juices 

from seasonal fruits to highlight each dish: 


For instance, a blend of pomegranate, raspberry 

tea and orange balanced the sweetness 

of the scallops with zesty citrus notes. 

The Joneses met in Connecticut where 

Kelleyanne operated a catering service. She'd 

hired Ryan, a Culinary Institute of America 

alum, to handle the kitchen. They went on to 

their first restaurant venture, The Mill at 2t, 

which opened around 2009. Set in a restored 

brick mill in a rural area near Hartford, the 

concept was a harbinger of Honeysuckle 

Rose. 

“We had seating for 38. Ryan cooked in 

a tiny open kitchen,” says Kelleyanne, who 

managed the front of house. “We served dinner 

four nights per week. The menu changed 

100 percent every day.” 

Their ambitious endeavor drew the attention 

of a New York Times critic whose review 

lauded their inventive cuisine, excellent 

execution and charm of both the locale and 

couple. 

The Joneses acknowledge that their approach 

to a start-up is not the norm. 

“When we see a space that speaks to us, 

we actually work backwards,” explains Kelleyanne, 

who also manages the interior design of 

their restaurants. “We evaluate what could fit 

in it, what does the area need. When we saw 

this fun space in the Westside neighborhood, 

a lightbulb went off. We knew a tasting menu 

restaurant would work there.” 

“We've marketed Honeysuckle as a destination 

restaurant through our agency and 

established properties,” adds Ryan. “We're 

seeing a surprising number of visitors planning 

ahead to dine with us.” 

Since relocating to Charleston, the team 

has built a portfolio of properties including 

Community Table, Southbound and Honeysuckle 

Rose under the umbrella of Free Reign 

Restaurants. Allora, a coastal Italian eatery, is 

slated to open in 2024. 

“We've wanted to have multiple concepts 

under our group,” notes Kelleyanne. 

“We have the support to do it—we have a 

great team.” 

The Honeysuckle Rose pairing menu

(Opposite): The moody and romantic dining room at 

Honeysuckle Rose. (This page far right): Chocolate 

fondant with cherry and lemon verbena; (Below, 

clockwise): Bison Au Poivre with potato pavé and black 

truffle; Ryan and Kellyanne Jones; wreckfish with curried 

pumpkin grits and a coconut broth; Orvia duck with 

chanterelle mushrooms and tart cherry. 

is a collaborative effort involving Ryan, chef 

Italo Tito Marino and director of beverage 

and hospitality operations Shane Meszaros. 

Marino has a degree from the Culinary Institute 

of America and trained under Daniel 

Boulud at his flagship restaurant, Daniel, in 

New York City. He also worked under chef 

Michael White at the world-renowned Ai 

Fiori. The Connecticut native connected with 

the Joneses through The Mill at 2t, and, as 

director of culinary, assists in the kitchens of 

all the Free Reign properties. 

Twice weekly, Ryan and Marino review 

products coming from local purveyors such 

as GrowFood Carolina, Limehouse Produce, 

Storey Farms, Abundant Seafood, and “the 

best of the best—whatever excites us” from 

all over the world. They cook and tweak together, 

with new dishes evolving sometimes 

on a daily basis. 

“The New Zealand venison dish is a case 

in point,” says Marino. “The product is not local, 

but fresh and hormone free—in fact, the 

dish involves my favorite wine pairing. I love 

the way the fruit notes in the dish—huckleberry, 

pomegranate—and the vadouvan spice 

we use play off the sweet, red-fruit spiciness 

of the Le Cupole Super Tuscan.” 

The presentation of each course is an 

intimate, choreographed experience driven as 

much by personality as expertise. Kelleyanne 

ushers in dishes, all smiles, with Free Reign 

director of operational assets Andrew Milandro. 

Shane Meszaros does the pouring while 

providing tableside analysis of each wine/ 

beverage pairing. His credentials include assistant 

general manager of the New Orleans 

landmark fine dining institution, Arnaud's, 

which garnered a James Beard award for 

outstanding bar program. There, he learned 

to create cocktails from some of the best in 

the world. 

A champion of obscure varietals of wine, 

Meszaros also enjoys repairing the reputations 

of wines deemed “forgettable.” 

Meszaros points to a housemade pasta 

dish featuring dry aged Spanish ham in 

a cream sauce that was paired with a rare 

French Cot instead of a white wine. 

“The savoriness of the ham needed 

something red and tannic and bold to play 

off,” he explains. “What we endeavor to show 

through Honeysuckle Rose is that these 

wines that you typically wouldn't gravitate to, 

have a place in the home when paired correctly 

with food, and with thought and intention 

and love.” 

With a sophisticated yet unpretentious 

culinary concept and expert staff, Honeysuckle 

Rose is another good reason to make 

Charleston your next destination for an outstanding 

dinner experience. 

The restaurant group recently announced 

add-on experiences to Honeysuckle Rose 

that include a culinary staff meet-and-greet, 

car service and more. Visit www.honeysucklerosechs.com/shop 

• 

Honeysuckle Rose 

237 Fishburne Street 

Charleston 

843-641-0750 

www.honeysucklerosechs.com 


FOOD | COMMUNAL VIBE 

Comfort Food 

Familiar yet elevated bar fare at French Quarter pub Bumpa’s 

By DARIA SMITH 

Ihistoric French Quarter, tucked away 

from the hustle and bustle of East Bay 

Street, stroll down Cumberland Street to 

uncover a hidden gem. 

In the heart of Charleston’s 

Inside a renovated circa-1830s phosphate 

warehouse lies Bumpa’s, your neighborhood 

Irish pub. Exposed brick walls and 

old pine ceilings evoke a distinctively Charlestonian 

feel. 

A photo of Daniel S. Sullivan, lovingly 

known as “Bumpa,” hangs on the back wall. 

His wide grin greets you upon entering the 

space. It’s an atmosphere as warm and welcoming 

as Bumpa himself. 

“It's his kindness that stands out. My 

dad jokes that we hijacked his father,” said 

Dan Sullivan, Bumpa’s co-owner. “But that's 

the guy I remember. Just total kindness. Always 

quick with his story and a joke. And 

that was kind of the atmosphere we wanted 

to build here.” 

Feeling unfulfilled in their corporate 

office jobs in Pittsburgh, brothers Dan and 

Conor Sullivan relocated to Charleston to 

open Bumpa’s. Growing up vacationing 

on Kiawah Island, Dan states, “If I could 

pick anywhere in the world to open a business, 

I would pick the French Quarter of 

Charleston.” 

Bumpa’s received a Carolopolis Award 

from the Preservation Society of Charleston 

in 2021 for the restoration of the interior 

and exterior of the building. At one point, a 

structural engineer cautioned that the entire 

structure could collapse. David Richards, architect, 

and Paul Koenig, builder, worked on 

the six-figure operation for 17 months from 

start to finish. 

Modifications include a new copper 

roof, removing a drop ceiling to expose pine 

beams, restoring white-washed brick, doubling 

the kitchen size and completely flipping 

the grease trap. Receiving a Carolopolis 

involves a choice to do the right thing in 

preserving historical details, which involves 

undergoing a costly and inconvenient renovation. 

Ultimately, it’s a gift to Charleston, 

championing the city’s commitment to 

preservation. 

Opening in January of 2020, Bumpa’s 

ability to remain open despite the COIVD 

pandemic and a national staffing shortage 

is a testament to their success. They’ve 

managed to retain a staff onboard for multiple 

years—purveying a consistent dining 

experience. 

“I always say you create the service that 

you want to give,” said Dan. 

Dan and Conor invite their staff to take 

ownership of the space. The bartenders concocted 

many of the menu’s curated cocktails. 

Bumpa’s personal favorite drink was an Old 

Fashioned, hence the house cocktail made with 

local Boone’s bourbon. Or, order an Irish pub 

classic—a cold Guinness on tap via a nitro line. 

Bumpa’s serves elevated bar fare at an 

affordable price. The Stag & Boar Burger 

with blueberry gastrique and brie cheese is 

a unique offering, featuring a venison and 

wild boar house-blended patty. It’s an ode to 

Bumpa’s logo, displaying a stag and a boar 

over the Sullivan family crest from Ireland. 

The eyes of the stag and the boar look back 

at each other, symbolizing the family bond to 

always be there for each other. In a sense, it’s 

a representation of the two brothers. 

Fries are certainly the most popular 

menu item, hand-punched daily with the 

skins intact and brined before entering the 

fryer, resulting in a mashed potato center and 

crispy outside. Opt for a fry plate and pick 

from 36 different toppings. 

Dan’s favorite menu item is the Scotch 

egg, which he describes as “kind of a painstaking 

process.” The entire egg must be 

cooked three times, which is a 15-minute 

PHOTOS PROVIDED BY BUMPAS 


process. It comes out with a soft yolk that’s 

slightly runny in the middle. 

Seated at the intersection of SNOB, 

Fleet’s Landing, and High Cotton, Bumpa’s 

routinely embraces F&B and hospitality 

workers and locals as customers. 

“We're a big industry bar, which to 

me is a big point of honor,” expressed Dan. 

“When those guys are getting off work, 

we're still open and serving food. They have 

an opportunity to come in, enjoy themselves, 

have a bite to eat, and blow off steam from 

the day.” 

First and foremost, Bumpa’s strives to 

supply comfort. 

“If the customer walks out of here feeling 

like they had a personal experience of some 

sort, then we did our job correctly,” reflected 

Dan. “I think Bumpa would be happy that we 

created a place where people feel relaxed… 

and to see how hard we worked on getting it 

off the ground and kept it going.” 

Perhaps Bumpa would enter the space 

and say “Boy, this is beautiful. Everything 

is beautiful.” According to Dan, it was his 

ultimate compliment. 

Dan and Conor plan to open more restaurants 

in the future, likely on Johns Island 

or in the French Quarter, and maybe an Italian 

concept. • 

Bumpa’s is located at 5 Cumberland St., Charleston. 

Follow on Instagram at @bumpas_chs 

(Opposite): Big Bumpa Burger; (Clockwise): 

Bumpa's The Haymaker; Dan Sullivan; Bumpa's 

sign; Bumpa's bar; Bumpa's interior. 


FOOD | IN THE KITCHEN 

Meat -Free Marvels 

Wintery veggie dishes sure to soothe the soul 

Recipes and Photos by 

FANNY SLATER 


Hearty vegetarian recipes? Yep, you read that right. We're embracing the chilly climate 

with a symphony of satisfying comfort food that showcases plant-based cuisine in all its glory. These 

versatile seasonal dishes will not only make your mouth water but also revise your traditional definition 

of winter dining. Wake up to the smoky smell of poblano peppers with our chile relleno breakfast 

casserole. This cheesy egg masterpiece is a makeover on the classic that skips the stuffing, battering, and 

frying but still leans on tangy tomato sauce for richness. Next up: a vibrant vegetarian spin on a Ukrainian 

staple that tugs on the heartstrings of my childhood. Spiked with vinegar and built on a base of crunchy 

cabbage, buttery potatoes, sweet carrots and lively beets—this borsht is anything but boring. Our meatfree 

Bolognese is packed with tender goodies like melt-in-your-mouth eggplant, crunchy zucchini, and 

sharp Pecorino. I suggest a sprinkle of red pepper flakes for an added kick. Sweeten your night with 

bold, buttery roasted acorn squash halves. A tasty trio of robust maple syrup, brown sugar, and cloves 

create a caramel-scented pool right in the center. Last but not least, the pièce de resistance—a vegan 

rendition of an iconic Malaysian soup. Swimming with green curry, coconut milk and tender spaghetti 

squash, this sweet and spicy laksa is herbaceously addictive and even gluten-free. 

Cheesy Chile Relleno Breakfast Casserole 

Yield: 6-8 servings 

Casserole 

2 1/2 pounds poblano peppers 

(about 8 large) 

1 cup shredded Monterey 

Jack cheese, divided 

1 cup shredded mild cheddar 

cheese, divided 

8 large eggs 

1 cup whole milk 

2 tablespoons all-purpose flour 

1/2 teaspoon baking powder 

1/2 teaspoon garlic powder 

1/2 teaspoon onion powder 

1/2 teaspoon ground cumin 

1 teaspoon coarse salt 

1/2 teaspoon freshly 

ground black pepper 

Green onions and 

cilantro, for garnish 

Sauce 

2 tablespoons olive oil 

1/2 cup chopped yellow onion 

1 large jalapeno, chopped 

1/2 teaspoon ground cumin 

1/2 teaspoon coarse salt, 

plus more to taste 

1 teaspoon chili powder blend 

2 large cloves garlic, 

minced 

2 14.5-ounce cans 

diced tomatoes 

1/4 cup chicken stock 

2 teaspoons white wine vinegar 

Directions: 

1. Preheat the broiler to high. 

2. Arrange the peppers in a single layer on foil-lined baking sheets and broil, flipping 

occasionally with tongs, until the skins are charred and blistered on all sides, 

about 15-20 minutes. 

3. Transfer the peppers to a large mixing bowl and cover tightly with plastic wrap. 

Set aside and allow the peppers to steam for 10 minutes. 

4. While the peppers are steaming, preheat the oven to 350°F and lightly coat a 

9-by-13-inch baking pan or 3-quart casserole dish with nonstick spray. 

5. Add the flour, baking powder, garlic powder, onion powder, cumin, salt, and 

black pepper to a medium bowl and whisk to combine. Add the eggs and milk 

to a large mixing bowl and whisk until frothy. Add the flour mixture to the 

egg mixture and whisk until thoroughly combined. 

6. Peel the peppers and discard the skins. Remove the stems, cut each pepper in half 

down the middle, and remove the seeds. Slice the peppers into long strips. 

7. Spread half of the peppers in the bottom of the dish and top with 1/2 cup 

Monterey Jack cheese and 1/2 cup cheddar. Repeat with the remaining peppers 

and cheese, and pour the egg mixture over the top. 

8. Bake the casserole until puffy and golden brown around the edges, about 45 minutes. 

9. While the casserole is baking, make the sauce. In a medium saucepot over medium 

heat, add the olive oil. Sauté the onions, jalapeno, 1/2 teaspoon cumin, 1/2 teaspoon 

salt, and chili powder until softened, about 5 minutes. 

10. Add the garlic and cook for 30 seconds. Pour in the tomatoes and chicken stock 

and bring the mixture to a boil for 1 minute. Remove the sauce from heat, cool for 

5 minutes, and then transfer to a high-speed blender or food processor (or use an 

immersion blender) and puree until smooth. 

11. Return the sauce to the pan over low heat. Whisk in the vinegar and season to taste 

with additional salt if necessary. 

12. Allow the casserole to rest for 10 minutes before slicing into portions and topping 

with sauce. Garnish with cilantro and green onion tops and serve. 



Vegetarian Borscht with Beets & Cabbage 


Ingredients: 

1 tablespoon unsalted butter 

1 tablespoon olive oil 

1 medium onion, diced 

2 medium carrots, peeled and cut into 1-inch pieces 

5 small Yukon gold potatoes, peeled and cut into 

1-inch pieces 

5 small red beets, peeled and cut into 1-inch pieces 

1 1/2 teaspoons coarse salt, plus more to taste 

1/2 teaspoon freshly ground black pepper 

2 large cloves garlic, minced 

1 tablespoon tomato paste 

8 cups low-sodium vegetable stock 

3 cups chopped green cabbage (about 1/3 medium 

cabbage) 

1 tablespoon apple cider vinegar or lemon juice, plus 

more to taste 

1/2 cup sour cream 

1/4 cup finely chopped fresh dill 


Directions: 

1. In a large heavy-bottomed saucepot like a Dutch oven, melt 

the butter and olive oil over medium heat. Add the onion and 

sweat until very fragrant and translucent, about 5 minutes. 

2. Add the carrots, potatoes, and beets and sauté until the veggies 

are lightly golden on the outside, about 5 minutes. Stir in the 

garlic, tomato paste, salt, and pepper and cook for 1 minute. 

3. Pour in the vegetable stock and bring the mixture to a boil. 

Reduce the heat to medium and simmer until the carrots, 

potatoes, and beets are tender but not mushy about 20 minutes. 

Add the cabbage and vinegar and stir to combine. Simmer until 

the cabbage wilts but still has some crunch, about 10 minutes. 

4. Season to taste with additional salt and vinegar. Divide the 

borscht among bowls and garnish with the sour cream and dill.

Rigatoni with Eggplant Bolognese 


Ingredients: 

3 tablespoons olive oil 

1 large eggplant (about 1 pound), cut into 

1/2-inch cubes 

1 teaspoon coarse salt, plus more to taste 


2 cups chopped yellow onion 

1 cup peeled and diced carrot 

1 cup diced zucchini 

1 teaspoon dried oregano, or 1 tablespoon 

fresh 


1 tablespoon tomato paste 

1 28-ounce can of crushed tomatoes 

1 14.5-ounce can of diced tomatoes 

1 pound rigatoni noodles 

1/2 cup grated Pecorino Romano cheese, 

divided, plus more for serving 

1/2 cup packed fresh basil leaves, roughly 

chopped, plus some for garnish 

Directions: 

1. In a large heavy-bottomed pot, add 3 tablespoons of oil over medium heat. 

Add the eggplant, onion, carrot, zucchini, salt, pepper, and oregano. Saute, 

stirring occasionally, until the veggies have softened and taken on some 

color, about 3 minutes, and then stir in the garlic and cook for 30 seconds. 

2. Stir in the tomato paste so it coats the veggies and cook for 1 minute. Deglaze 

the pot with the canned tomatoes, scraping the bottom to release any 

bits that are stuck. Bring the sauce to a boil, reduce the heat to medium, 

cover, and simmer, stirring occasionally, for 30 minutes. 

3. While the sauce is simmering, bring a large pot of salted water to a boil and 

cook the rigatoni according to package instructions (reserving 1 cup of 

starchy cooking water). 

4. Add the cooked pasta, 1/4 cup of the Pecorino, and the basil to the pot with the 

sauce and toss, slowly adding the reserved starchy cooking water a few 

tablespoons at a time to help the sauce cling to the noodles. Season to taste 

with additional salt. 

5. Divide among plates, garnish with the remaining Pecorino and basil, and serve 

with extra cheese alongside. 



Maple-Clove Roasted Acorn Squash 

Yield: 4 servings 

Ingredients: 

2 acorn squash (about 1 1/2 pounds each) 

1 tablespoon olive oil 

1 teaspoon plus 1 pinch coarse salt, divided 


Pinch ground cloves 

2 tablespoons unsalted butter, diced 

2 teaspoons pure maple syrup 

2 tablespoons dark brown sugar 

Directions: 

1. Preheat the oven to 400°F and line a baking sheet with parchment paper. 

2. Going through the stem, slice the acorn squash in half and then scoop 

out the seeds. Lay the halves, cut side up, on the prepared sheet pan. 

3. Brush the cut sides lightly with olive oil. Sprinkle with 1 teaspoon of salt, 

pepper, and cloves. Evenly distribute the butter, maple syrup, and brown 

sugar between the cavities of each half. 

4. Bake until the flesh is tender enough to easily be pierced with a sharp knife, 

about 45 minutes to 1 hour depending on the size of the squash. Sprinkle with 

a pinch of salt and serve warm. 


Green Curry Coconut Laksa Soup 

Yield: 6 servings 

Ingredients: 

1 4-pound spaghetti squash, halved 

lengthwise and seeded 

4 tablespoons coconut oil, divided 

1 teaspoon coarse salt, divided 

1/2 teaspoon freshly ground black pepper, divided 

4 scallions, white and green parts chopped and divided 


2-inch knob ginger, minced 

1 minced fresh Thai chili or jalapeno 

1 medium red bell pepper, cut into strips 

8 ounces green beans, ends trimmed and cut in half 

2 heads baby bok choy, cut into 2-inch pieces 

2 tablespoons green curry paste, plus more to taste 

6 cups vegetable stock 

1 1/2 cups canned coconut milk 

2 teaspoons sweet chili sauce 

1 tablespoon lime juice 

Jalapenos, bean sprouts, cilantro, Thai 

basil, and lime wedges for serving 

Directions: 

1. Preheat the oven to 425°F and line a baking sheet with parchment paper. 

2. Lightly coat the inside of the squash halves with 2 tablespoons of coconut 

oil. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. 

Place them cut side down on the prepared baking sheet and bake until 

fork tender, 25 to 30 minutes. Set aside, then separate the flesh from 

the skin when cool enough to handle. 

3. Add the remaining 2 tablespoons of oil to a large saucepot over medium 

heat. Sauté the white parts of the scallions until translucent about 3 to 5 

minutes. Add the ginger, garlic, and chilies, and stir for about 30 seconds. 

Add the bell pepper, green beans, and bok choy and sauté for 2 to 3 minutes. 

4. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper and 

stir in the green curry paste. Cook, stirring occasionally, for 1 minute, 

and then pour in the vegetable stock. 

5. Bring the soup to a boil and then reduce the heat to medium-low. Stir in 

the coconut milk and then simmer, stirring occasionally, until the veggies 

are tender-crisp, about 15 minutes. Stir in the spaghetti squash strands 

and cook until warmed through, about 5 more minutes. 

6. Remove from heat. Stir in the sweet chili sauce and lime juice. Adjust to 

taste with additional salt, chili sauce, and lime juice. 

7. Divide the soup among bowls and garnish with sliced jalapenos, chopped 

green scallion tops, lime wedges, bean sprouts, cilantro, and Thai basil. 


Restaurant 

Guide 

Three scoops of 

vanilla bean ice cream, 

chocolate sauce, 

caramel, whipped 

cream, tuile cookie and 

choice of toppings at 

Kaminsky’s Dessert 

Café. 

American 

Ready to Eat? 

Use our restaurant listings to find the best 

eating and drinking in Charleston. 

Blackbird Market (J) 1808 Bohicket Rd., 559- 

0193. This Johns Island local seafood and vegetable 

specialty grocery store includes a rustic café 

attached serving piled high sandwiches and plates 

with hefty sides including collards ad mac n’ cheese. 

Daily specials can include a pulled pork plate and 

goat cheese flatbread. 

Harold’s Cabin (D) 247 Congress St., 793-4440. 

Harold’s Cabin is a reimagined corner store, cafe 

and restaurant housed in the same building as the 

original Harold’s Cabin, which served the residents 

of Charleston’s Westside neighborhood from the 

1920s to the 1950s. The space features dining room 

seating for 65 for dinner and weekend brunch, a 

lively bar and grab-and-go market and mercantile 

with fresh, locally-sourced ingredients from the 

rooftop garden. 

Eli’s Table (D) 129 Meeting St., 405-5115. 

High-end bar and eatery with artful decor & 

locally sourced Southern fare for breakfast, lunch & 

Locations: (D) Downtown; (DI) Daniel 

Island; (FB) Folly Beach; (IOP) Isle of 

Palms; ( J) John’s Island; ( JI) James Island; 

(KS) Kiawah/Seabrook; (MP) Mount 

Pleasant; (NC) North Charleston; (S) 

Summerville; (SI) Sullivan’s Island; (WA) 

West Ashley 

dinner. Bold, worldly flavors using fresh and local 

ingredients, outdoor seating and live jazz every 

Thursday night. Daily breakfast 8 am – 3 pm, lunch 

11 am-5 pm and dinner 5 pm-until. Brunch Sat 

and Sun. 

Husk (D) 76 Queen St. 577-2500. An everchanging 

menu of locally-sourced Southern 

dishes play to what local purveyors have seasonally 

available at any given moment. Situated in a 

restored Victorian-era home, Husk is a memorable 

Charleston location. Open for lunch Mon-Sat 

from 11:30 am – 2:30 pm and dinner daily at 5:30 

pm with brunch on Sunday from 10 am – 2:30 pm. 

Obstinate Daughter (SI) Pizza, pasta, small plates 

and a raw bar are the focus of the menu. Changing 

seasonally, the creative menu—think redfish with 

farro, kale pesto and boiled peanuts—is rooted 

by the burgeoning farms and fishermen in the 

Lowcountry who supply superior products to the 

restaurant. 

R Kitchen (D) 212 Rutledge Ave.; (WA) 1337 

Ashley River Rd., 789-4342. Reservations-only 

intimate atmosphere with seats for up to 16 guests 

in the kitchen or 20 including the covered patio. 

Five courses for $60. Menus are tailored to guests 

and change daily, from filet to red snapper. 

Sermet’s Courtyard (DI) 115 River Landing 

Dr., 471-1777. Upscale service and family 

friendly. Seasonally-rotating menu serves up 

fresh seafood, pasta, beef and local produce. 

Mon-Sat. 5-10 pm. 

Area restaurants provide this information to Charleston LIVING magazine. It is published according to space 

availability. No advertising or other considerations are accepted in exchange for a listing. To participate in our 

restaurant guide, call 843-856-2532. 

Stacks Evening Eats (MP) 1440 Ben Sawyer 

Blvd. #1107, 388-6968. An elegant dining room 

for dinner serves up many options including 

grilled salmon over housemade spinach fettuccine, 

tuna nachos and cornflake-crusted flounder. 

Asian 

Basil (MP) 1465 Long Grove Rd. 606-9642. 

Traditional Thai entrees using the freshest 

ingredients in a chic and relaxed setting. Lunch, 

Mon-Fri. Dinner nightly. 

O-Ku (D) 463 King St. 737-0112. Bold and 

stylish décor set the tone for this upscale sushi and 

Japanese eatery. Menu selections include Chilean 

sea bass and yellowtail carpaccio. Dinner nightly. 

Xiao Bao Biscuit (D) 224 Rutledge Ave. (no 

phone). Creative, multicultural Asian cooking 

and specialty cocktails in a trendy converted gas 

station. Select lunch and dinner dishes from 

China, Taiwan, Thailand and Vietnam prepared 

locally and inspired by tradition. The menu 

changes seasonally, with rotating daily specials 

and family style dinner service. 

Bakery 

Christophe Artisan Chocolatier (D) 90 Society 

St., 297-8674, (WA) 1901 Ashely River Rd., 

225-9133. Unique combination of French 

pastries, chocolate sculptures and hand-painted 

chocolate pieces. 

Kaminsky’s Dessert Café (D) 78 N Market 

St., Charleston. 853-8270. Charming cafe along 

the historic City Market serving a selection of 

house-made desserts from a case with rotating 

slices of cake, milkshakes, dessert martinis and 

specialty coffees. Open until 11 p.m 

Carmella’s Café and Dessert Bar (D) 198 E. 

Bay St., 722-5893. A rotating case of delectable 

cakes and pies available by the slice plus dessert 

cocktails, gelato, sorbetto and wine bar. 

BBQ 

Lewis BBQ (D) 464 N Nassau St., 805-9500. 

The first thing you’ll notice when you pull up to 

Lewis Barbecue are the massive, custom-made 

smokers, welded by the pitmaster himself. Order 

at the counter, where John Lewis is slicing up 

true Central Texas barbecue, cut-to-order and 

daily specials to enjoy indoors or on the patio. 

Rodney Scott BBQ (D) 1011 King St., 990- 

9535. Charleston. Celebrated counter-serve 

joint for Lowcountry-style slow-smoked pulled 

pork BBQ, chicken & ribs by famed pitmaster 

Rodney Scott. Open for lunch and dinner daily. 

Martin’s ( JI) 1622 Highland Ave, Charleston, 

790-0838. Pitmasters come in at 5 a.m. every 

morning at this James Island location and 

smoke a whole hog for 20 hours over hickory 

hardwood coals. In addition to pulled pork, beef 

and chicken, martin’s serves up smoked wings, 

brisket, and a Southern patty melt with Pimento 

cheese. Southern sides and pies are made inhouse. 

Enjoy the outdoor area and lively bar 

daily 11 a.m. until 9 p.m. and open until 10 p.m. 

Fridays and Saturdays. 

PHOTO INSTAGRAM 


RESTAURANT GUIDE 

Home Team BBQ (D) 126 Williman St., 

225-RIBS ext. 4; (WA) 1205 Ashley River 

Rd. 225-RIBS ext. 2; (SI) 2209 Middle St., 

225-RIBS ext. 3. Extensive BBQ list including 

three-meat platters and BBQ nachos in a hip, 

family-friendly atmosphere. Award-winning dry 

rubbed wings are not to be missed. A number 

of housemade BBQ sauces are available on the 

table to douse meat as you please. 

Bars and Taverns 

Dunleavy’s Pub (SI) 2213 Middle St., 883-9646. 

Traditional Irish-American fare offering excellent 

burgers, pub dogs, sandwiches from crab cakes 

to roast beef, salads and plate specials. Large beer 

selection and outdoor seating available. 

Moe’s Crosstown (D) 714 Rutledge Ave., 

641-0469. No-frills vintage pub located near 

Hampton Park has an extensive menu of burgers, 

sandwiches and late-night menu for bar bites. 

A pool table and multiple TVs brings in sports 

fans and cold draft beer and happy hour specials 

brings in a regular crowd. 

Poe’s Tavern (SI) 2210 Middle St., 883-0083. 

Festive local pub serving fish tacos, sandwiches, 

salads and the best burgers on the island. Lunch 

and dinner daily. 

The Griffon (D) 18 Vendue Range, 723-1700. 

An intimate English pub for fish 'n' chips, 

burgers, craft beer and extensive appetizer list, 

with walls covered in signed dollars. Open for 

lunch, dinner and late night eats daily. 

The Experience 

EIGHT COURSES 

WINE OR “ZERO BEVE” PAIRINGS 

ROTATING MENU 

INDIVIDUALLY TAILORED 

HONEYSUCKLEROSECHS.COM 



Café 

60 Bull Cafe (D) 60 Bull St., 718-3145. Upscale 

eatery offers elegant deli sandwiches, soups, 

salads and breakfast bites, as well as a variety 

of homemade prepared foods, deli meats and 

cheeses, produce and boutique wines and beer. 

Open daily. 9 am- 9 pm. 

East Bay Deli (D) 334 E Bay St. Ste H, 723- 

1234. Mouth-watering deli sandwiches with all 

the trimmings and an abundance of side dishes 

and specialties are all the rage at East Bay Deli. 

Choice meats and fresh-cut veggies, along with 

oversized spuds, make this a popular breakfast, 

lunch and dinner spot. 

Five Loaves Café (MP) 1055 Johnnie Dodds Blvd., 

849-1043. Gourmet soups, salads and sandwiches 

in a relaxed atmosphere. Daily soup menu includes 

nearly ten rotating selections. Lunch and dinner, 

Mon-Sat. Sunday brunch 10 am to 2 pm. 

Laura Alberts Tasteful Options (DI) 891 Island 

Park Dr., 881-4711. An array of housemade 

salads, gourmet sandwiches and seafood dishes. 

Large selection of wines and craft beers. Lunch 

daily, dinner Wed., Saturday brunch. 

Saffron Café & Bakery (D) 333 E. Bay St., 

722-5588. Freshly baked goods like breads, 

pastries and desserts, signature sandwiches and 

salads, pizza, housemade pasta and Middle 

Eastern specialties like saffron chicken and 

shrimp curry. Breakfast, lunch and dinner daily. 

Live music on the weekends. 

Ted’s Butcherblock (D) 334 E Bay St., 577- 

0094. Old-fashioned butcher counter and 

gourmet deli has prepared foods to take home or 

eat at cafe tables. A neighborhood butcher, Ted’s 

offers quality meats and seafood handcut to order. 

There’s a large variety to choose from, including 

the monthly featured sandwich, paninis and 

elevated prepared foods. 

Eclectic/Fusion 

Barsa Tapas & Lounge Bar (D) 630 King St., 

577-5393. Elevated Spanish tapas, paella & 

cocktails are the draw at this stylish lounge with 

rare downtown parking lot attached. Open daily 

for lunch & dinner. 

Cru Café (D) 18 Pinckney St., 534-2434. A 

local favorite serving up gourmet foods with an 

Asian flair like Chinese chicken salad and ginger 

glazed salmon. Indoor or front porch dining. 

Lunch & dinner Tuesday-Saturday. 

Graze (MP) 863 Houston Northcutt Blvd., 

606-2493. Diverse eclectic cuisine with small 

“grazing” plates. Dishes include spicy tuna tataki 

and Korean-style chicken wings. Lunch & dinner 

Mon-Sat. 

Jack of Cups (FB) 34 Center St., 663-0042. 

Global and flavorful dishes like pumpkin curry 

soup, Thai noodle salad and a roasted poblano 

mac and cheese can be found on this seasonallyrotating 

menu. Enjoy a homemade sangria or pick 

from the curated beer, cocktail and wine list inside 

the cozy space or on the large outdoor patio. 

Ma’Am Saab (D) 251 Meeting St., (843) 259- 

2660. Elevated Pakistani cuisine by Chef Maryam 

Ghaznavi in a decorated space. A focused menu 

with a modern take on traditional dishes like 

chicken tikka and specialty cocktails. Lunch Friday 

& Saturday; Dinner Tues.-Sat. 

Red Drum (MP) 803 Coleman Blvd., 849-0313. 

Traditional Lowcountry cuisine with a Southwestern 

flair. Charred octopus BLT, crab meat tostaditas and 

steaks in a casual atmosphere. Dinner Tues-Sat. 

Fine Dining 

Charleston Grill (D) 224 King St., 577-4522. 

World-class dining at one of Charleston’s top 

eateries inside the Belmond Charleston Place. An 

ever-changing menu from Chef Michelle Weaver is 

uniquely divided into four main groups – Social & 

Shared, Roots & Stems, Waves & Marsh, Field & 

Pasture. Live jazz Sat, Sun & Mon. Dinner nightly. 

Circa 1886 (D) 149 Wentworth St., 853-7828. 

Delectable cuisine is served up at the Wentworth 

Mansion with dishes like crabcake souffle and 

braised pork shank. Dinner Mon-Sat. 

FIG (D) 232 Meeting St., 805-5900. Nationallyacclaimed 

bistro serving fish, locally-sourced food. 

Menu changes daily with selections like fish stew 

provençal and chicken liver pâté. 

Gabrielle (D) 404 King St., 843-990-5460. Bold 

and flavorful Southern cuisine that celebrates local 

bounty like grilled local swordfish and grilled 

oysters. Located inside Hotel Bennett, dine for 

lunch and dinner daily in the indoor dining room 

or outdoor dining terrace, which overlooks historic 

Marion Square. 

High Cotton (D) 199 East Bay St., 724-3815. 

Southern cuisine offered high-fashion style, with 

fresh local vegetables, seafood and charbroiled 

steaks accompanied by tasty sauces like bearnaise 

and cabernet. Dinner nightly. 

Magnolia’s (D) 185 East Bay St., 577-7771. A 

refined take on traditional Southern cooking served 

in a warm, sophisticated environment. Pan seared 

sea scallops are served with a sweet corn hoe cake, 

pickled okra relish and brandy bacon cream. Lunch 

& dinner daily with Southern brunch on Sunday. 

Peninsula Grill (D) 2 Unity Alley, 577-0025. 

Southern classics served in an elegant, yet relaxed 

setting. Bold flavors and impeccable service make 

this a local favorite. First class wine list and romantic 

courtyard dining available. Dinner nightly. 

French 

39 Rue De Jean (D) 39 John St., 722-8881. A 

refined French café and bar features Parisianinspired 

classics, including five preparations of 

mussels, sweetbreads, braised rabbit and more. 

Brasserie la Banque (D) 1 Broad St., 779-1800. 

Neighborhood French restaurant inside a historic 

former bank serves traditional French cuisine in the 

style of the classic French brasserie. 

Chez Nous (D) 6 Payne Ct., 579-3060. Pint-sized 

and romantic neighborhood spot with elevated food 

and wine from France & around Europe in a cozy 

space. Only six dishes are served for lunch & dinner 

and changes daily. Check the restaurant’s website 

or Instagram page to see what’s being served today. 

Closed Monday. 


Felix Cocktails et Cuisine (D) 550 King St., 

203-6297. Plates inspired by Paris in a trendy caféinspired 

setting, served until midnight, along with 

versatile cocktails and wines by the glass. Lunch and 

dinner daily with classic French dishes and brunch 

on Saturday and Sunday from 10 a.m. – 3 p.m. with 

Parisian Mac et Cheese, quiches and more. 

Gaulart & Maliclet Fast and French (D) 98 

Broad St., 577-9797. Providing French food in 

Charleston since 1984 on iconic Broad Street. 

Lunch items include an open faced Croq’ Monsieur 

and daily lunch specials for $13 that include a glass 

of French wine. A popular chef special fondue is 

featured on Thursdays for dinner. Breakfast, lunch 

& dinner Mon-Sat. Closed Sunday. 

Italian 

Indaco (D) 526 King St., 727-1228. Trendy 

eatery featuring Italian fare & wood-fired pizzas, 

hand-crafted pastas, homemade salumi and cured 

sausages plus a patio and extensive wine list. 

Dinner nightly and Sunday brunch. 

Le Farfelle (D) 15 Beaufain St., 212-0920. Bright 

and airy neighborhood osteria for thoughtfully 

sourced, reimagined Italian cuisine with a host 

of rotating freshly-made pastas like duck confit 

agnolotti and squid ink spaghetti. Shared plates 

include octopus carpaccio and warm rosemary 

focaccia. Dinner nightly. 

Melfi’s (D) 721 King St. 513-0307. Melfi’s is a 

trendy classic Italian restaurant with fresh pasta, 

salads, larger plates and inventive thin crust pizza. 

Sit at the long wooden bar, indoor and outdoor 

dining tables or an intimate pizza counter to 

watch the action of the two wood burning ovens. 

Reservations recommended. Dinner Monday- 

Sunday starting at 5 p.m. 

Mondo’s Italian Restaurant ( JI) 915 Folly 

Rd., 795-8400. A favorite local hangout serving 

traditional Italian baked dishes like Italian sausage 

lasagna and housemade pasta with a number of 

sauces beyond traditional red sauce, like vodka sauce 

over penne and gorgonzola cheese sauce over fresh 

rigatoni. Patio dining available, weather permitting. 

Dinner Mon-Sat. Closed Sunday. 

Wild Olive ( J) 2867 Maybank Hwy., 737-4177. 

Rustic-chic dining with a simple menu of artisanal 

Italian dishes, excellent Italian desserts & a sizable 

wine list. Dinner nightly. 

Mediterranean 

Muse (D) 82 Society St., 577-1102. Eclectic 

cuisine in a secluded and quiet atmosphere inside 

a Charleston single house. Entrees include grilled 

swordfish, sea bass, short ribs, duck, risotto, 

homemade pasta & bread and a large wine 

selection. Dinner nightly. 

Stella’s (D) 114 St. Philip St., 400-0026. Classy 

throwback diner for Greek dishes and meze 

to share, plus Mediterranean Sunday brunch. 

Check out the whole fish of the day, topped with 

ladolemono, a traditional blended extra virgin olive 

oil and fresh lemon dressing. Dinner daily and 

Sunday brunch. 

Leylas (D) 298 King. St. 501-7500. Kebabs, 

meze and other Lebanese dishes are served in an 

upscale-casual space with a wine list that includes 

many Lebanese brands. Try the pan-seared halloumi 

cheese, fattosh salad, shawermas and more. Dinner 

nightly. 

Gourmet Sandwiches 

& Pizza 

Pastries & Desserts 

Gelato & Sorbetto 

Wine Bar 

Dessert Cocktails 

198 E. Bay Street, Charleston • 843.722.5893 • carmellasdessertbar.com 

Mediteranean cuisine 

with Homemade 

Pastas & Bread 

Celiac & Vegan Options 

Outside Dining 

Indoor Dining 

75 Wines 

by the Glass 

Craft Cocktails 

Open Tuesday-Saturday 5-10pm • Bar open 5-Midnight 

82 Society Street • Charleston, SC 

843-577-1102 • www . charlestonmuse . com 

Please check our website for updates 



Mexican 

Santi’s (D) 1302 Meeting St., 722-2633; (S) 114 

Holiday Dr., 851-2885. An array of authentic 

Mexican dishes in a comfortable dining 

atmosphere. Voted best margaritas. Lunch & 

dinner, Mon-Sat. 

Taco Bartina (WA) 1301 Ashley River Rd. 

225-7426. Expanded spot for all your taco and 

burrito cravings with an impressively large menu, 

breakfast tacos served all day and taco Tuesday 

specials. The blackened fish taco is not to be 

missed. Margaritas include housemade agave 

mix. Lunch and dinner daily. 

@bumpas_chs 

Enjoy half off all 

bottles of wine 

Monday - Friday 

2-4pm 

Taco Boy (FB) 106 E Ashley Ave., 588-9761. 

Fresh Mexican entrees like fish and fried 

avocado tacos and an array of beer, margarita 

selections and their famous frozen screwdriver. 

Lunch & dinner daily, along with weekday 

discounted menu item specials. 

Pizza 

Crust Wood Fired Pizza ( JI) (D) (S) 1956 

Maybank Hwy. Locally sourced ingredients 

are piled atop hand crafted artisan pizza. Three 

locations in the Charleston area all have both 

indoor and outdoor seating. Fan favorites 

include the arancini, butternut pizza and the 

5 Cumberland St.,Charleston, SC bumpas-chs.com 

“Crustavore” pizza made with bacon, pepperoni, crispy 

prosciutto, sausage, hot coppa, tomato sauce and 

mozzarella. Lunch and dinner daily. 

Evo Pizza (NC) 1075 E Montague Ave., 225-1796. 

This local favorite serves creative Neapolitan-style 

wood-fired pizza using seasonal, locally-sourced 

ingredients. Try the adventurous pastrami and corn 

or pistachio pesto pizza or stick to classics like the 

margherita. Lunch & dinner daily. A new location, 

Baker & Brewer opened in downtown Charleston at 94 

Stuart St. open for breakfast, lunch & dinner daily. 

Fams Brewing ( JI) 1291 Folly Rd., 225-4646. Local 

pizzeria and microbrewery serving New York and 

Chicago style pizza. Pair the Chitown classic—loaded 

with mozzarella, double pepperoni, double sausage 

and chunky sauce—with an award-winning craft brew. 

Large outdoor seating area. Lunch & dinner daily. 

Seafood 

Amen Street Fish & Raw Bar (D) 205 East Bay 

St., 853-8600. Traditional raw bar with fresh seafood 

choices including oysters, clams, flounder and shrimp. 

Extensive beer and wine selections. Lunch & dinner 

daily. 

Blu Restaurant & Bar (FB) 1 Center St., 588-6658. 

Fresh local seafood at an oceanfront setting. Spend a 

day at the beach and then enjoy tapas-style entrees. 

Breakfast, lunch & dinner daily. 

Bowen’s Island (FB) 870 Bowens Island Rd. 795- 

2757. Known for its locally-harvested oysters, fried 

shrimp, hushpuppies, Frogmore stew, flowing beer and 

unmatched view of the river, marshes and islands, locals 

and visitors flock to this one-of-a-kind counter-service 

restaurant with their appetites and cameras. Dinner 

5pm - 9:30 pm Tues through Sat. 

Charleston Crab House ( JI) 145 Wappoo Creek Dr., 

795-1963; (D) 41 S Market St., 853-2900; (MP) 508 

Mill St., 725-4902. Fresh lowcountry seafood is served 

every day in our casual, family friendly Charleston 

seafood restaurants. Dine on the rooftop downtown or 

waterfront on James Island and Shem Creek Crab 

House in Mt. Pleasant. Menu features Alaskan snow 

crab legs, ahi tuna, crab cakes, seafood platters, salads, 

sandwiches and more! Lunch & dinner daily. 

Coast (D) 39-D John St., 722-8838. Relaxed 

atmosphere with an array of fresh local seafood dishes 

including fresh ceviche and an outstanding drink list. 

Dinner nightly. 

Chubby Fish (D) 252 Coming St., 222-3949. Small, 

warm neighborhood eatery and raw bar offering a 

varied and rotating menu of seafood—from seafood 

curry to ceviche—and large selection of oysters 

alongside a creative wine list and desserts. No 

reservations, two seatings per night for dinner. 

Hyman’s Seafood (D) 215 Meeting St, 723-6000. 

Family-owned popular seafood eatery since 1890. 

Winner of multiple Best Of awards, offering a casual 

dining experience and a menu that features extensive 

shellfish and fish selections. Full bar, wine and beer. 

Open daily lunch and dinner. 

The Establishment (D) 28 Broad St., 608-8295. 

Impeccable service and sophistication in the historic James 

Gregorie House serving fresh and sustainable seafood 

from Charleston and surrounding waters like swordfish 

and seafood stew. Dinner Mon-Sat. Closed Sunday. 

The Ordinary (D) 544 King St., 414-7060. Southern 

seafood hall and oyster bar located in an old bank. The fancy 

seafood menu celebrates the bounty of Coastal Carolina 


waters supporting local and regional fishermen, crabbers, 

oystermen, farmers and producers. A lively bar highlights the 

stunning space. Dinner Tues-Sun. Closed Monday. 

Oyster House (D) 35 S Market St., 723-1151. Enjoy 

seafood favorites in one of Charleston’s original warehouse 

buildings on historic Market Street. Our raw bar showcases 

oysters from around the country, and our menu features 

Lowcountry favorites such as shrimp & grits, fried seafood 

platters, crab cakes, and more! Lunch & dinner daily. 

Pearlz Oyster Bar (D) 153 East Bay St., 577-5755; 

(WA) 9 Magnolia Rd., 573-2277. Fun, eclectic 

locations serving the freshest seafood in a casual dining 

atmosphere. Oysters prepared raw on the half shell, 

baked Rockefeller-style, fried or steamed are served all 

day. Lunch & dinner daily. 

The Royal Tern ( J) 3005 Maybank Hwy. 718-3434. 

Nested in the heart of Johns Island, The Royal Tern 

is an elevated neighborhood eatery with daily seafood 

specials and inspired cuisine. An array of freshlyprepared 

seafood and steaks as well as seafood towers 

and tartares from the raw bar. Open for dinner 

Monday-Saturday. 

T.W. Graham & Co. (McClellanville) 810 Pinckney St. 

843-887-4342. A charming, old-timey restaurant in the 

fishing village of McClellanville that only uses fresh catch 

for their platters of grilled and golden fried seafood along 

with housemade sides and pies. Lunch Tuesday-Sunday, 

lunch and dinner Friday and Saturday. Closed Monday. 

Southern 

82 Queen (D) 82 Queen St., 723-7591. A swanky bar 

& intimate courtyard make this refined Southern spot a 

special-occasion favorite. Favorites include grilled salmon, 

seared duck breast, Carolina crab cakes and seasonal 

mussels. Excellent wine list. Lunch & dinner daily. 

Slighty North of Broad (D) 192 East Bay St., 723- 

3424. Delicious, upscale food like grilled Carolina quail, 

oyster stew and shrimp and grits in a casual setting. 

Lunch, Mon-Fri. Dinner nightly. Brunch Sat and Sun. 

Virginia’s on King (D) 412 King St., 735-5800. Upscale 

yet relaxed atmosphere serving up traditional fare like 

fried chicken, deviled crab, po’boys and an array of side 

dishes. Breakfast, lunch & dinner daily. 

Steaks 

Burwell’s Stone Fire Grill (D) 14 North Market St., 737- 

8700. “The next generation of steakhouses” coined by those 

in the know of beef trends, Burwell’s serves up choice cuts 

of beef, including Wagyu hanger steak, along with local 

seasonal vegetables and sustainable seafood. Great location 

on the Market. Full bar and happy hour. Dinner nightly. 

Grill 225 (D) 225 East Bay St., 266-4222. Upscale and 

fancy with private booths and white-jacketed service, 

serving up prime USDA steaks and select seafood 

entrees. Lunch & dinner daily. 

Halls Chophouse (D) 434 King St., 727-0090. Familyowned 

and high-end dining with a rich interior setting 

and impeccable service, offering up steaks cooked to 

perfection and choice seafood dishes. Dinner nightly, 

Saturday lunch and Sunday gospel brunch with signature 

steaks and Southern favorites. 

Oak Steakhouse (D) 17 Broad St., 722-4220. Upscale 

steakhouse fare in an impeccable setting, serving certified 

Angus beef and freshly-caught seafood. Award-winning 

wine list. Dinner nightly. 

The Ocean Room at the Sanctuary (KS) 1 Sanctuary 

Drive., 768-6253. Rich mahogany sets the tone for this 

upscale eatery, serving up choice dry aged beef and fresh 

local seafood from an ever-changing menu. Dinner Tue-Sat. 

March of Dimes 

Signature Chefs Auction 

On Thursday, November 16, March of Dimes held their Signature Chefs event 

at the Marriott Charleston. This premier fundraiser event celebrates culinary 

excellence featuring top local chefs, along with a silent & live auction and a 

compelling appeal to support their mission of helping moms and babies. 


TRAVEL 

Omaha Beach was one of five 

beach landing sites on D-Day. 

Reflection and Exploration in France 

Normandy is filled with atmospheric small towns, gorgeous landscapes and a 

remarkably relevant history 

By KATIE MCELVEEN 

Have you ever visited a place that ended up being completely different than 

you had expected? It happened to me in Normandy. We made plans to go because we felt 

that, as Americans, it was a pilgrimage we needed to make, a journey that would allow us to 

contemplate our gratitude to the thousands of soldiers who gave their lives 80 years ago in June of 

1944. But it wasn’t until I stepped out onto the bluff of Omaha Beach that I realized the full magnitude 

of the D-Day assault and the months-long battle that followed it. 

Nor had I thought about the lasting impact of the operation on the 

thousands of families who lived along that storied coastline. As we 

drove from our hotel in Bayeux to the D-Day beaches, I was amazed 

to see that, here and there, troop carriers, landing craft, tanks and 

other large pieces of war machinery remain in full sight. There are 

memorials, too, some beautiful, others ugly, a testament to the brutality 

of war. All of them generated a flood of emotions—sadness, awe, 

appreciation—that I didn’t see coming. 


Not knowing what to expect, we had hired a private guide, which 

allowed us to take in what we could at our own pace. Johann, who we 

found through Airbnb Experiences, is an historian who grew up in 

Bayeux and was so captivated by the history of D-Day that he spent 

a year after college tracking down and interviewing U.S. veterans who 

had been at Normandy during the assault. As we walked, he shared 

stories that brought the bunker-studded shoreline to life in a way I 

hadn’t thought possible. 

PHOTO SOPHIE KERNEN

Consecrated on July 14, 

1077, Bayeux’s Notre Dame 

Cathedral was constructed 

in just 50 years. 

Bayeux was 

never bombed 

during World 

War II and 

its historic 

center remains 

intact. 

The Bayeux Cathedral 

was built in the 

Norman Romanesque 

style with Gothic additions. 

According to legend, the Bayeux Tapestry was stitched by 

attendants to Matilda of Flanders, wife of William the Conquerer. 

PHOTOS THOMAS LE FLOC, VALENTIN PACAUT 

For those visiting, do plan on walking. A lot. At the Omaha 

Beach site, where we spent most of our time, trails wind along the 

bluffs and down to the sand, passing menacing ramparts where German 

soldiers had sat, hidden, until the Allies arrived. It’s here, too, that 

you’ll find the American Cemetery, which was deliberately planted 

with trees and shrubs that are native to the United States so that 

service men and women would be forever surrounded by a familiar 

landscape. 

It might be tempting to cram a visit to the D-Day beaches into 

a marathon day trip from Paris, but, if you can, consider spending at 

least two nights in the region, which will give you time to take in not 

just the beaches, but a bit of the surrounding area as well. It’s worth 

the time: Normandy is filled with atmospheric small towns, gorgeous 

landscapes and a remarkably relevant history that goes back to the 

10th century, when Rollo, a Viking warrior who stuck around after 

conquering the region, became the first Duke of Normandy. His line 

continues today through England’s royal family. 

We’d chosen to base ourselves about 20 minutes away from the 

beaches in a town called Bayeux. And here was my second surprise: 

Given Bayeux’s proximity to the coast, as well as its historic significance, 

I assumed it would be a touristy town with little or no real 

atmosphere. Instead, I found a city that not only celebrates its traditions 

and foodways, but does so in a historic district devoid of any 

internationally-known boutiques or restaurants. 

We found that the preferred tipple is local cider, which has been 

produced in the region since the first monks arrived and realized that 

apple trees did better in the cool, coastal climate than grape vines. 

Calvados, the powerful eau-de-vie made from distilled cider, runs 

a close second. Aged for at least two years in oak, the brandy-like 

elixir is deep mahogany in color, with just a hint of apple. Calvados is 

also an integral part of the Trou Normand, a mid-meal custom that 

involves a toast followed by the quick downing of a small glass of 

Calvados, either on its own or with a small scoop of apple sorbet floating 

in the glass. 

Set close to the sea but with ample grazing land for cows and 

sheep, Normandy’s environment and landscape produce a delicious 

bounty that includes flavorful meats; seafood galore (particularly oysters 

and scallops) and, of course apples, which show up in indulgent 

pies and tarts. Anything made from local milk—cheese, yogurt, even 

butter—is notable enough to warrant every calorie. 

Bayeux is also the home of the Bayeux Tapestry, a nearly 225- 

foot long, hand-stitched work of art that tells the story of the 1066 

Norman invasion and, along the way, shares details of life in the 11th 

century, all with remarkable accuracy. Though commissioned to decorate 

the Bayeux Cathedral, the tapestry spent more than 600 years 

traveling throughout France before being returned to the cathedral in 

1812. In 1983, it was moved to the former Bayeux Seminary, where it 

can be viewed through a specially-built plexiglass vault. 

We stayed at the 28-room Villa Lara, a family-owned hotel 

located in the center of town. Rooms are large, well-appointed and 

individually decorated; the small bar on the ground floor is staffed by 

friendly bartenders happy to offer impromptu Calvados tastings to 

visiting Americans. 

Normandy will be forever associated with World War II and D- 

Day—especially in 2024 marking the 80th anniversary of the invasion. 

I’m grateful I was able to pay my respects to the past while at the 

same time exploring a remarkably beautiful, historic and authentic 

region. • 


THE LAST REFLECTION 

Making a Meal Out of Nothing at All 

The casserole formula 

By ANNE WOLFE POSTIC 

Here we are. The holidays are over, the 

weather is iffy and social calendars are gloriously 

empty. January is a time of reflection during 

which I ask the real questions: “Which stretchy 

pants should I wear today?” “How much will 

my heating bill go up if I open the front door to 

get the mail? Can that wait until tomorrow?” 

“Is there any actual food in this house? What 

can I make without going to the store?” 

For the first few weeks of the new year, there are remnants of holiday 

gift baskets. Cheese and crackers make a lovely supper. And that decorative 

tin of multiflavored popcorn provides a balanced meal: cheese 

popcorn as the appetizer, butter popcorn as the main and caramel 

corn for dessert. Hooray! 

After spending the whole day not following through on any of my 

New Year’s resolutions, the least I can do is make an actual meal. Years 

ago, I came up with a formula for casserole. This is not a recipe, but a 

formula that allows me to make a one-dish wonder, comfort food that 

warms my heart and has the added benefit of freeing up some space 

in the fridge. Emptying the fridge is a major step towards deep cleaning 

it, which means I’ll have practically achieved one whole resolution. 

And there will be a meal on the table! 

The Formula 

You can change quantities to fit the size of your crowd or your dish. The 

ingredients below fit a standard 9 by 13-inch (3 quart) casserole. If you 

need a larger or smaller dish, just figure out the ratio and go for it. (Was 

one of your resolutions to be more involved with your kid’s education? 

Let them do the math. They’ll have to use algebra and geometry!) 

Collect from fridge or pantry 

» About eight cups total of stuff like leftover chicken, peppers, pine 

nuts, water chestnuts, pineapple (pineapple and cheese casserole is one 

of life's greatest treats, so hush), leafy greens, beans, pickles, leftover 

green beans, tater tots, or any other food you need to make disappear. 

Frozen vegetables also work. 

» About a cup of something to fill out your casserole, like rice, pasta, 

or cubes of stale bread (particularly delightful) if you're short on other 

ingredients. 

» One can of cream of something soup. (I make my own and freeze it 

in can-sized containers. It’s easy, I swear!) Or throw in about 1 1/4 cups 

of cream or whole milk and a little extra seasoning. 

» 1/2 cup of something creamy, like mayonnaise (recommended), sour 

cream, Greek yogurt, whatever. Even silken tofu. 

» 3/4 cup grated cheese, or a mix of bits and pieces of cheese that 


don't seem to match. It'll be fine. 

» Salt and pepper to taste, plus any other seasonings you like. 

» 1/2 cup or more of something crunchy, like crushed potato chips, 

bread crumbs, Ritz crackers, saltines, Corn Flakes, or toasted quinoa 

(but please don't use quinoa, just use the crackers). 

Make the Casserole 

» Preheat oven to 350ºF and grease a casserole dish. 

» Fill dish 3/4 full with whatever you found, as simple as chicken and 

broccoli, as complicated as literally 1/4 cup of every little bit of food 

you own. This includes pasta or rice if you need to fill the dish. 

» Heat the can of cream soup on the stove until it's liquid, but not 

boiling. Remove from heat and stir in mayonnaise or other creamy 

thing, along with cheese, salt, pepper, and other seasonings. 

» Pour the liquid over ingredients in dish and top with crunchy stuff. 

» Bake for about 30 minutes, turning the oven up to 375ºF at the end 

if you want the top to get crispy. (Did you drizzle a little butter or olive 

oil over the crunchy stuff? I salute you!) 

» Remove from oven and leave casserole on the counter for a few 

minutes to set. And if it doesn’t? Call it stew and add a little less liquid 

next time. 

Tips for success 

» When adding ingredients, don't pack them down. Leave enough 

space for the liquid ingredients to get all in there. 

» If casserole filling exceeds dish volume, grab another dish and make 

a second casserole to freeze or take to a friend. (You may need to increase 

the liquid ingredients to have enough for the second dish.) 

» If using pasta, cook al dente before adding. It softens as the casserole 

cooks. 

» If adding tougher greens like kale, collards, or mustard, wilt them 

first to reduce the volume. 

» If you’re feeling fancy, make a salad to go with it, but casserole is a 

whole meal, so sides are totally optional, just like checking the mail or 

putting on a real outfit. 

Here’s to a warm, cozy, and comfortable new year and a clean fridge! •

A A RecoRd RecoRd of of SucceSS 

SucceSS 

in the in the couRtRoom 

couRtRoom 

A Record 

of Success 

in the 

Courtroom 

Attorneys (L-R): 

Alvin J. J. Hammer, 

Gedney M. M. Howe, III, III, 

Gedney Howe, IV IV 

Michael Monastra 

As As one of of South Carolina’s premier 

personal injury law firms, Gedney M. M. 

Howe III, III, PA PA has a a reputation as as the 

place injured people and other firms 

turn to to for for tough litigation cases. 

Practice Areas: 

Personal Injury 

and and Criminal 

Defense 

“Litigation is is hard work and we 

keep our focus on on the client.” 

—Gedney Howe III, III, 

chosen once again to to 

the South Carolina 

Super Lawyers list. 

Attorneys 

(left to right): 

Caroline West, 

Gedney M. Howe, III, 

Alvin J. Hammer 

The firm represents 

(left to right): 

Caroline 

victims West, 

of of wrongful death, 

Gedney personal M. Howe, injury, III, trucking 

Alvin and automobile J. Hammer accidents, 

Attorneys (left (left to to right): 

Robert J. J. Wyndham, 

defective products and 


Gedney M. M. Howe, III III 

as as 

Personal 

premises injury 

liability, and 

as well as 

and and Alvin J. J. Hammer 

Criminal medical Defense and government 


negligence. Howe also 

Personal Injury and and 

Criminal Defense 

handles business litigation 

and criminal defense. 

As As As one As one of of of South of South Carolina’s Carolina’s premier premier personal injury law law firms, firms, Gedney Gedney M. M. M. Howe M. Howe III, III, PA III, PA PA has PA has has 

a a reputation a a reputation as as as the as the the place place injured injured people and other firms turn turn to to to for for for tough tough litigation cases. 

cases. 

“Litigation “Litigation is is TO is we on III, 

CHOSEN TO 2013 

is hard hard work and we keep our focus on on the the client,” says says Gedney Gedney Howe Howe III, III, 

SUPER chosen LAWYERS 

once again chosen to to the the once South again Carolina to to the the Super South Carolina Lawyers Super and Charleston Lawyers list. 

Best Lawyers lists. 

The firm The represents firm represents victims victims of of wrongful of of wrongful death, death, personal personal injury, injury, trucking trucking and and automobile accidents, 

defective accidents, products defective and products premises and liability, premises as as liability, well as as as medical as well as as and medical government and government 

negligence. 

negligence. Howe also Howe handles also handles business business litigation litigation and criminal and criminal defense. 

defense. 


Personal injury and 

Criminal Defense 

Gedney M. Howe III, P.A. | | attorneys at law 

88 Chalmers Street | | Charleston, SC SC 29401 | | 843-722-8048 | | www.gedneyhowe.com

Charleston Living Magazine Jan-Feb 2024

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