Charleston Living Magazine Mar-Apr 2024

March / April 2024 

Fresh 

s 

Local 

Lowcountry Produce 

Farms & Their Sustainable, 

Seasonal Bounty 

‘Softie’ Season 

Hauling in Soft-Shell 

Crabs 

$4.50 US 

Jeremiah 

Farm & Goat 

Dairy 

At Home 

with Actress 

Melanie Paxson 

Men + Women 

in Business 

March/April 2024 | 1

2214 Middle Street, Sullivan’s Island, SC 29482 

(843) 883-9190 herlongarchitects.com 

SINCE 1986 

2 | CharlestonLivingMag.com



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March/April 2024 | 3 

A Life Plan Community Offered by Liberty Senior Living

Features 

MARCH | APRIL 2024 

62 

Fresh & Local 

Produce farms 

in the Lowcountry 

By Jenny Peterson 

65 


Crabbers work around the clock 

to pull in limited-run softshell crabs 

By Barry Waldman 

74 

Celebrity Home 

Actress Melanie Paxson’s 

eclectic Daniel Island home 

By Emily Shiffer 

68 

‘Goat’ Milk? 

Jeremiah Farm & Goat Dairy 

leads the way in sustainable goat 

dairy production 

By Jenny Peterson 

PHOTO PRISCILLA THOMAS 


Proudly we are a Locally Owned Small Business 

Mariner’s Cay is a gated community of residents and 

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upon entry is one of those “wow” moments. Relax each evening 

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March / April 2024 

DEPARTMENTS | MARCH/APRIL 2024 

13 

Buzz 

37 

Well Styled 

81 

Food+Drink 

94 

Travel 

13 A New Perspective 

Artist Jeremy Croft puts his 

spin on images of society 

14 Calendar 

Our five musts from this 

issue’s calendar of events 

16 Events 

Your guide to planning your 

social calendar 

22 Entertainment 

Reviews of new movies and 

music 

24 History 

Fashion throughout history 

28 Newsmaker 

Our Lady of Mercy 

Community Outreach serves 

pressing needs of Sea Islands 

residents 

37 Spring Fashion 

New styles for the changing 

season 

38 Design 

Ways to incorporate “Peach 

Fuzz,” the 2024 Color of the 

Year, into your décor. 

40 Fashion 

Spring styles that will make 

you smile 

47 The ‘A’ List 

Men + Women in Business 

profiles 

60 Networking 

Women are shifting the 

business narrative 

81 BBQ Tuna 

Topped with fried oysters, 

country ham butter, green 

onions and mustard at 

Slightly North of Broad. 

82 Dining Out 

Slightly North of Broad 

stays true to its culinary 

roots 

84 In the Kitchen 

Fresh spring delights 

88 Restaurant Guide 

The best spots for eating 

and drinking in Charleston 

94 World’s Largest Free 

Museum Complex 

Washington D.C.’s 

informative attractions 

Fundamentals 

10 Reader Services 

12 Editor’s Letter 

96 The Last Reflection 

30 ArtSeen 

Artist Jeremy Croft puts a 

spin on images of society 

34 Southern Drawl 

Dita Brown leads the 

American Heart Association’s 

Go Red for Women 

Movement ® 

34 

March/April 2024 

Women + Men in Business • Farms & Food • Spring Fashion CharlestonLivingMag.com 

Fresh 

s 

Local 

$4.50 US 

Lowcountry Produce 

Farms & Their Sustainable, 

Seasonal Bounty 


Hauling in Soft-Shell 

Crabs 

Jeremiah 

Farm & Goat 

Dairy 

At Home 

with Actress 

Melanie Paxson 

Men + Women 

in Business 

ON THE COVER » 

Beets harvested from Spade & Clover 

Gardens on Johns Island 

Photo by SPADE & CLOVER GARDENS 


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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 

Denise K. James, Kaitlin Gooding, Monica 

Kreber, Tim Lowry, Katie McElveen, Jenny 

Peterson, Anne Wolfe Postic, Liesel Schmidt, 

Emily Shiffer, Shelby Simon, Wendy Swat 

Snyder, Fanny Slater, Barry Waldman 

Photographers 

Aleece Sophia, Jim Somerset, James Stefiuk, 

Kaitlin Gooding, Priscilla Thomas 

■ ■ ■ 

Customer Service: (843) 856-2532 

Charleston Living (Vol. 13, No. 3) is published 

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FROM THE EDITOR 

Give the gift 

that lasts 

all year long... 

a subscription to 

Subscribe online at 

CharlestonLivingMag.com 

or by calling 

843-856-2532 

Eating Like a Local 

In the past year, I have embarked 

on home cooking for the first time, taking 

time away from binge-watching Netflix in 

the evenings to look up recipes, shop for 

ingredients and make good use of my cast 

iron skillet. 

There is something quite wonderful 

about slicing into a plump, juicy red tomato; 

snapping freshly-harvested peas and, 

as—a southerner—admiring the perfectly 

imperfect shape of curved okra, perhaps my 

favorite vegetable. 

What I discovered in my cooking 

journey, that I did not realize before, was 

that using fresh, local produce harvested 

from the Lowcountry doesn’t need a heavy 

amount of the sauces that intimidated me 

from various cookbooks. 

The earthiness of a beet freshly harvested 

hardly needs to be slathered in salad 

dressing. South Carolina strawberries need 

no accoutrement…except a napkin. 

For this issue of Charleston Living Magazine, 

I loved learning about the local produce 

farmers in the area who are responsible for 

this beautiful bounty of produce that ends up 

on restaurant menus and on my cutting board. 

Many of these acres of farms are 

located in Johns Island, which is incredible 

considering all the development that 

is happening on the Sea Island, and I was 

enchanted to learn about the number of 

farmers who are harvesting the same land 

that others have harvested for generations. 

Even though I am still a home cookin-training, 

I will be signing up for a weekly 

CSA box to get the freshest and most 

seasonal items this spring from these hardworking 

farmers. 

In this issue, I also had the pleasure of 

interviewing Casey Price, owner of Jeremiah 

Farm & Goat Dairy, also on Johns Island, 

about her foray into the raw goat milk 

business. The touching story begins with a 

library book, a pregnant goat named Rosie 

and invaluable help from a “goat mentor,” a 

long time Johns Island farmer. I was moved 

hearing about how farmers of all kinds in 

the Lowcountry are learning from their 

predecessors and passing along knowledge 

to the next generation. 

Aside from local produce, spring is also 

the start of soft-shell crab season. Check 

out our feature on how crabbers catch these 

limited-run “softies” that show up on specials 

boards at restaurants throughout Charleston. 

We have a full events calendar and a 

colorful fashion shoot—as well as a story 

about the history of spring fashion through 

the years—to inspire your look while out on 

the town. 

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,” Charleston Living magazine, 

3853 Colonel Vanderhorst Circle, Mt. 

Pleasant, SC 29466 or you can email us 

at editor@charlestonlivingmag.com. 

Find Us Online! 

Visit us on our website at 

charlestonlivingmag.com 

facebook.com and instagram.com 

@charlestonlivingmagazine 

In a recent story about restaurant Honeysuckle 

Rose, there was a misspelling of the names of 

co-owner Kelleanne Jones and chef Andrew 

Malandro. We deeply regret the error. 

PHOTO SHANNON OLEKSAK PHOTOGRAPHY 


Buzz 

YOUR LOCAL RUNDOWN ON NEWS AND CULTURE 

A New 

Perspective 

Artist Jeremy Croft puts his spin 

on images of society 

See page 30 

“THROAT” - OIL ON CANVAS - 16X20 BY JEREMY CROFT 


BUZZ 

CALENDAR 

The Reveal: 

MARCH-APRIL 

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

The Charleston Festival 

March 14 - April 14 

Formerly known as The Festival of Houses 

& Gardens, for 77 years Historic Charleston 

Foundation has celebrated houses, history, and 

culture through its annual spring festival. There 

will be a variety of tours and events with exclusive 

access to some of the most beautiful private 

houses and gardens in Charleston. The Charleston 

Festival will feature an exclusive site-specific 

exhibition of original works of art by worldrenowned 

artist Jill Hooper. Opening weekend 

includes designer vignettes, an opening party 

and live music events. This event is The Historic 

Charleston Foundation’s largest fundraising and 

educational event of the year. Ticket prices and 

locations vary. www.thecharlestonfestivalsc.org. 

Annual Cooper River 

Bridge Run 

April 6 

The Cooper River Bridge Run, first held in 

1978, is one of the most unique 10K races in 

the world. It includes world-class competition, 

runners and walkers over the Arthur 

Ravenel bridge from Mt. Pleasant to downtown 

Charleston. Registration is capped at 

40,000 participants. A post-race celebration 

is held at Marion Square. The start is at the 

corner of Simmons and Coleman Blvd. in 

Mt. Pleasant. 645 Coleman Blvd. Start time 

is 8 a.m. Register at www.bridgerun.com. 

North Charleston St. 

Patrick’s Day Celebration 

March 9 

The 20th Annual St. Patrick’s Day Block Party & 

Parade is the biggest St. Patrick’s Day celebration 

in the Lowcountry! The celebration will feature 

live music, street vending and fare. The party, 

parade and parking are free to the public. The 

event is presented by the Park Circle Business 

Collective with support from the City of North 

Charleston. East Montague will close between 

Virginia Avenue and Jenkins Avenue at 9 a.m. for 

set up and remain closed until 7 p.m. The block 

party kicks off with a parade starting on Park 

Place East (across from the Park Circle Community 

Center) at 12 p.m. The parade route will 

proceed down East Montague Avenue through 

the block party location to Virginia Avenue. 

Summerville Family YMCA 

Flowertown Festival 

April 5-7 

Founded in 1973, The Flowertown Festival 

is one of the largest arts and crafts festivals 

in the Southeast and the YMCA’s premiere 

fundraiser to support health and wellness 

programs. On this three-day weekend, 

festival-goers descend upon Summerville 

to take in the flowers and hospitality. Friday 

and Saturday, 9 a.m. – 6 p.m.; Sunday, 

9 a.m. – 4 p.m. 

www.summervilleymca.org/flowertown 

Lowcountry Cajun Festival 


Bringing Louisiana to the Lowcountry, the 

Lowcountry Cajun Festival is back with a full 

day of Zydeco music, Cajun and Creole foods, 

kids activities and ragin’ Cajun fun! Savor the 

tastes of authentic Cajun and Creole fare inlcuding 

jambalaya, alligator, etouffe, andouille 

sausage and crawfish. Also enjoy Lowcountry 

favorites like seafood and Southern barbecue. 

Advance tickets are $35 per car, $40 day 

of event; free for Gold Pass members. www. 

CharlestonCountyParks.com. James Island 

County Park, 871 Riverland Drive. 


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The Charleston Show 

March 22- March 24 

The Charleston Show has established itself as the premier destination for collectors and design 

enthusiasts. The Charleston Show brings together 30 exhibitors from the United States, 

England and Europe showcasing the best period to mid-century furniture, traditional and contemporary 

art and ceramics, jewelry, folk art, oriental rugs, silver, prints and maps, garden and 

architectural antiques. The show will be held at Charleston Festival Hall, 56 Beaufain Street, 

Charleston. 10 a.m. – 6 p.m. Friday and Saturday; 11 a.m. – 5 p.m. Sunday. General admission 

tickets provide access for all three days of the show and are $20 per person at the door and $17 

per person online in advance. A preview party gala will be held Thursday, March 21 at Drayton 

Hall. Tickets can be purchased at www.thecharlestonshow.com. 

Looking to fill your social calendar? 

We’ve got the rundown on how to stay entertained 

this spring season. 

Taste the difference—pure, 

raw unfiltered honey from 

the banks of the Edisto. 

Wander along the Edisto River, and you’ll feel the life in its 

slow-moving pace, the sun-warmed shores, and the salt-rich air. 

It’s a haven for water-loving tupelo trees, organic blueberries, 

and blackberry brambles. Wild clover and dandelion also thrive 

amid the raucous buzz of cicadas and the song of birds that 

celebrate life. This is Edisto Gold Honey territory, the perfect 

habitat for the treasured honeybees that make every delightfully 

sticky-sweet drop of our “Lowcountry liquid gold” honey. 

This is where goodness grows. 

edistogoldhoney.com 

16 | CharlestonLivingMag.com 

MARCH 

Charleston Gallery Association Artwalk 

March 1 & April 5 

The Charleston Gallery Association Artwalk 

is held on the first Friday of the month with 

over 40 Art Galleries on Broad Street and 

King Street participating. 5-8 p.m. Free. Get 

a map at www.charlestongalleryassociation. 

com/artwalk. 

Teddy Bear Picnic 


The Charleston 

Parks Conservancy 

will host the 14th 

annual Teddy Bear Picnic at Hampton Park 

downtown from 1:30 – 4 p.m. Enjoy live entertainment, 

a food truck village, concessions 

stand and activities for children aged 2-10. 

Community partners will offer engaging programs 

focused on horticulture, nature, health, 

wellness, community gardening and public 

art. Dress up as your favorite Wild Things 

character and bring your favorite stuffed 

animals to participate in the festivities. The 

Wild Rumpus Teddy Bear Parade will cap off 

the day with a “roar!” Rain or shine. 30 Mary 

Murray Drive, Charleston. Free. Register to 

receive updates at www.charlestonparksconservancy.org/event/teddy-bear-picnic. 

PURE Theatre Presents Septima Clark 


The life and work of Charlestonian and visionary 

educator and civil rights leader Septima 

Poinsette Clark is beautifully explored in 

this one-woman play with music. Written by 

Patricia Williams Dockery, Septima Clark is 

an entertaining and inspiring exploration of 

how the power of a single voice can help shape 

a nation. Turtle Point Clubhouse, 1 Turtle 

Point Ln., Kiawah Island. Tickets at www. 

tickettailor.com/events/townofkiawahisland

License# IHCP-1023 

Charleston Wine + Food 

March 6-10 

The Charleston Wine + Food Festival celebrates 

food and culture in the Lowcountry 

and beyond with a Culinary Village with 

tasting portions, private dining events and 

experiences, culinary themed evening events 

and more. View the schedule and purchase 

tickets at www.charlestonwineandfood.com 

Jurassic Park in Concert: Film with the 

Charleston Symphony 


Audiences can experience Jurassic Park as 

never before—projected in HD with a full 

symphony orchestra performing John Williams’ 

iconic score live to picture. 7 p.m. 

Charleston Gaillard Center, 95 Calhoun St. 

Tickets start at $36 (plus applicable fees). 

North Charleston St. Patrick’s Day 

Celebration 


The 20th 

Annual St. 

Patrick’s 

Day Block 

Party & Parade is the biggest St. Patrick’s Day 

celebration in the Lowcountry! The celebration 

will feature live music, street vending and fare. 

The party, parade and parking are free to the 

public. The event is presented by the Park Circle 

Business Collective with support from the 

City of North Charleston. East Montague will 

close between Virginia Avenue and Jenkins 

Avenue at 9 a.m. for set up and remain closed 

until 7 p.m. The block party kicks off with a 

parade starting on Park Place East (across 

from the Park Circle Community Center) at 

12 p.m. The parade route will proceed down 

East Montague Avenue through the block 

party location to Virginia Avenue. 

The Charleston Festival 

March 14 - April 14 

Formerly known as The Festival of Houses 

& Gardens, for 77 years Historic Charleston 

Foundation has celebrated houses, history 

and culture through its annual spring 

festival. There will be a variety of tours and 

events with exclusive access to some of the 

most beautiful private houses and gardens 

in Charleston. The Charleston Festival will 

feature an exclusive site-specific exhibition 

of original works of art by world-renowned 

artist Jill Hooper. Opening weekend includes 

designer vignettes, an opening party and 

live music events. The event is The Historic 

Charleston Foundation’s largest fundraising 

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BUZZ 

EVENTS 

and educational event of the year. Ticket 

prices and locations vary. 

www.thecharlestonfestivalsc.org. 

Halsey After Hours 


The Halsey Institute of Contemporary Art 

invites the public to enjoy happy hour at their 

Halsey After Hours event featuring the Young 

Contemporaries 2024 exhibition. Meet Halsey 

staff and advisory board members and take a 

memorable photo with the famous moon from 

the Halsey’s Moon Party. Free to members; 

not-yet members will be asked to make a $10 

donation at the door. 5-7 p.m. 161 Calhoun 

St., Charleston. www.halsey.cofc.edu 

Charleston St. Patrick’s Day Parade 


Line the street to enjoy a festive St. Patrick’s 

parade with walking community groups, 

school groups and more. Starting at 10 a.m. at 

the corner of King and Radcliffe and ending 

at Broad and Legare. 

www.charlestonstpatrickdayparade.wordpress.com 

St. Patrick’s Day Family Fun Event at the 

Charleston Museum 


Create your own lucky leprechaun, rainbow 

twirler and a special shamrock at the Charleston 

Museum’s St. Patrick’s Day family fun 

event. This drop-in event is free with membership 

or included in admission. Suitable for 

all ages. 360 Meeting St. 1 p.m. – 3 p.m. 

51 George St.,Downtown 

843-573-7256 

186 Seven Farms Drive 

Daniel Island 

843-867-6040 

houseofsage.com 

Follow us on Instagram 

and Twitter @houseofsage 

Facebook @shophouseofsage 

Wine On The Piazza 

March 21 & April 18 

Enjoy a self guided tour of the Edmondston- 

Alston House followed by a glass of wine on 

the second-story piazza overlooking Charleston 

Harbor. 4:30 p.m. – 6 p.m. Tickets are 

$25 – $30. Edmondston-Alston House, 21 

East Battery St. Charleston. 

www.edmondstonalston.org 

Easter Egg Hunt at the Dill Sanctuary 


Get “egg-cited” to have a hoppy spring! Join 

the Charleston Museum organizers at the 

580-acre nature preserve, the Dill Sanctuary, 

for a morning of crafts and activities followed 

by an Easter Egg hunt. This year we will have 

local artist Daisy McClellan hosting a natural 

egg dying station included with ticket price. 

Doors open at 10 a.m. The egg hunt for ages 

5 and up will begin at 11 a.m. with ages 4 and 

under immediately to follow. Reservations are 

required. Children must be accompanied by 

an adult. $5 for Museum Member Children, 


$10 Non-Member Children. Free for Adults. 

1163 Riverland Dr, Charleston. Register online 

or call 843-722-2996 ext. 236. 

www.charlestonmuseum.org 

Firefly Distillery Hosts Annual Oyster 

Roast Series 


The last of the season Sunday Oyster Roast 

Series at Firefly Distillery. The oyster roasts 

will run from 11 a.m. until 5 p.m. with oysters 

being served from 12 p.m. to 4 p.m. Tickets 

start at $35 per person and are required to 

participate. 4201 Spruill Avenue. 

www. fireflydistillery.com. 

Cheers on the Pier 

March 28 & April 11 & April 25 

Join us on The Mount Pleasant Pier with live 

music, craft beer for purchase, good friends and 

a gorgeous sunset. No admission fee. Blankets 

and chairs are welcome. 71 Harry Hallman 

Blvd., Mt. Pleasant. 

Credit One Charleston Open 

March 30-April 7 

Celebrating its 52nd year, the Credit One 

Charleston Open is the largest women’sonly 

professional tennis tournament in North 

America with nine days of tennis excellence. 

Tunisia’s Ons Jabeur will return to defend her 

2023 title at the Credit One Stadium. Ticket 

prices and times vary. 161 Seven Farms Drive. 

www.creditonecharlestonopen.com 

APRIL 

Starlight Yoga 


The moon and stars enhance this flowing yoga 

class. Inclusive and open to all abilities and 

fitness levels. Participants will receive a special 

glow-in-the-dark prize. Advance registration 

is $10 per person and ends at 4 p.m. on the 

day of the event. If space is available, onsite 

registration will be available for an increased 

fee of $12 per person. 71 Harry Hallman 

Blvd. www.ccprc.com/2079/Starlight-Yoga 

Barry’s Jewelers 

7650 Northwoods Blvd | 843-569-3400 

LNS12855-1 

Summerville Family YMCA 

Flowertown Festival 


Founded in 1973, The Flowertown Festival 

is one of the largest arts and crafts festivals 

in the Southeast and the YMCA’s premiere 

fundraiser to support health and wellness 

programs. On this three-day weekend, festival-goers 

descend upon Summerville to take 

in the flowers and hospitality. Friday and Saturday, 

9 a.m. – 6 p.m.; Sunday, 9 a.m. – 4 p.m. 


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Annual Cooper River Bridge Run 


The Cooper River Bridge Run, first held in 

1978, is one of the most unique 10K races in 

the world. It includes world-class competition, 

runners and walkers over the Arthur 

Ravenel bridge from Mt. Pleasant to downtown 

Charleston. Registration is capped at 

40,000 participants. A post-race celebration 

is held at Marion Square. The start is at the 

corner of Simmons and Coleman Blvd in Mt. 

Pleasant. 645 Coleman Blvd. Start time is 8 

a.m. Register at www.bridgerun.com. 

Lowcountry Cajun Festival 


Bringing Louisiana to the Lowcountry, the 

Lowcountry Cajun Festival is back with a full 

day of Zydeco music, Cajun and Creole foods, 

kids activities and ragin’ Cajun fun! Savor the 

tastes of authentic Cajun and Creole fare inlcuding 

jambalaya, alligator, etouffe, andouille 

sausage and crawfish. Also enjoy Lowcountry 

favorites like seafood and Southern barbecue. 

Advance tickets are $35 per car, $40 day of 

event; free for Gold Pass members. www. 

CharlestonCountyParks.com. James Island 

County Park 871 Riverland Drive. 

Charleston Jazz Festival 


The Charleston Jazz Festival, in its 9th year, 

draws music-lovers from around the globe for 

a four-day celebration of the Holy City’s jazz 

heritage. Headliners include Joshua Redman 

Group, Preservation Hall Jazz Band, René 

Marie, Arturo O’Farrill, Charlton Singleton 

& Contemporary Flow and more. Events 

are held at Charleston Music Hall, 37 John 

Street. Purchase tickets and get information 

at www.charlestonjazz.com. 

Harry Potter and The Sorcerer’s Stone In 

Concert 

April 19 & April 20 

Watch the wand choose the wizard, a troll run 

amok and magic mirrors in high-definition 

while a live orchestra performs John Williams’ 

iconic score. Don’t miss this once-ina-lifetime 

event as Harry, Ron, Hermione 

and all your favorite characters return to the 

screen and enchant the world all over again. 

Audiences will be able to relive the magic of 

the entire film in high-definition on a 40-foot 

screen while hearing the North Charleston 

POPS perform John Williams’ unforgettable 

score live. North Charleston Performing Arts 

Center, 5001 Coliseum Drive North Charleston. 

April 19 at 8 p.m.; April 20 at 2 p.m. 

www.northcharlestoncoliseumpac.com. •

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BUZZ | ENTERTAINMENT 

Reviews: Movies & Music 

DENISE K. JAMES ON NEW FILMS AND MUSIC 

Sheryl Crow 

Evolution, Big Machine 

An artist I loved in the 1990s, Sheryl Crow, has 

returned for a fresh round, but in a better way 

than our friend Usher (see below). Evolution 

is Crow’s 12th studio album, and I’m here for 

these throwback-friendly jams. “Alarm Clock” 

features the catchy, tongue-in-cheek lyrics we 

loved back when Crow sang “All I Wanna Do,” 

and the title song, “Evolution,” is another singa-long 

gem. Pop this one in the car and pretend 

the last two decades were a dream. 

Expats 

Starring Nicole Kidman, Ji-young Yoo, Brian Tee, Sarayu Blue, Jack Huston; Amazon Prime Video 

We’ve had more streaming content than we’ve known what to do with for quite some time 

now. Because of this, I’ve started treating TV like books—relying on recommendations and 

what I’ve enjoyed in the past. So, when a friend mentioned Expats, we agreed we’d probably 

check it out just for Nicole Kidman. Who didn’t love the star in HBO’s Big Little Lies or 

Hulu’s Nine Perfect Strangers? I settled in after dinner in early February to watch Expats, 

Kidman’s latest, on Prime Video. 

The show takes place in Hong Kong, and I eagerly prepared myself to learn more about 

Chinese culture. Well, a few episodes in, that goal had not panned out. Instead, I realized this 

is more of what I’ve seen from Kidman—the sad, skin-and-bones, mother-and-wife type and 

more of what I’ve seen from the United States—dinner parties, licentious affairs and ostentatious 

apartments. 

But while the urge was strong to snub Expats early on, I soon discovered I was hooked. 

The show’s primary mystery, the whereabouts of 3–year-old Gus, is weighing down not only 

his mother, Margaret (Kidman) but also his former Korean-American nanny, Mercy (Yoo), 

who was babysitting when Gus went missing. Mercy is also sleeping with Margaret’s neighbor, 

David. 

As I kept watching, I realized that the strengths I had expected from this show—Kidman 

showing some versatility, intriguing moments of Chinese culture—had morphed into different 

strengths. We see how lost and melancholy Mercy is, and even if we’ve encountered sympathetic 

villains before, the young woman draws unexpected emotion from the viewer. I also applaud 

the way Expats offers perspective on how everyone acts in ways completely unrelated to their 

feelings; the woman smiling across from you at a party she’s hosting might, in fact, be suffering. 

Expats does an above-average job of illustrating how people process trauma without 

therapy, meds or any sort of tempering and the shocking, raw truth of how difficult it is to cope 

with loss while pretending everything is fine. 

Perhaps in reading this, you’re wondering how Expats could teach you anything new… 

aren’t these regular life lessons after all? But to that I would argue that all human stories are 

about either love, death, or both, in one of its billion forms. Yes, Expats might seem, at first 

blush, to be a too-familiar tune, but look again. You might understand something deeper about 

your neighbors…or about yourself. • 


4 Stars 

Usher 

Coming Home, Mega/Gamma 

My all-time favorite dance club song is “Yeah!” – I 

cannot hear without busting out a little boogie. So 

of course I fervently hoped that Usher’s newest, 

Coming Home, would get me up and out of my office 

chair. First, I checked out “Risk it All,” a sexy 

ballad featuring the artist H.E.R. Not bad for a 

romantic night in, but definitely not the mood I 

wanted. Similarly, “Ruin,’” another collaboration 

featuring the artist Pheelz, didn’t give me the selfcentered 

Usher that I’d been pining for. I guess he 

grew up. And it’s not exactly my thing. 

EXPATS GLEN WILSON/PRIME VIDEO; USHER/GAMMA; SHERYL CROW/THE VALORY MUSIC GROUP

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BUZZ | HISTORY 

Bonnets, Breeches and Brocade 

Fashion throughout history 

By TIM LOWRY 

For as long as anyone can remember—which in Charleston is at least 300 years— 

the spring season has traditionally been a time for fashion. Little girls will appear in smocked 

frocks, bonnets and patent leather shoes. Their brothers will sport shorts, knee socks and saddle 

oxfords. The fathers will wear the traditional seersucker suit and foam skimmer hat that gentlemen 

have worn for over a century. However, there is more room for personal style among the ladies. 

Choices include pastel colored suits, floral dresses with just the right amount of flounce in the 

skirt, or more conservative monochromatic outfits accessorized with a bright scarf. However, the 

hat, which should not be wider than the shoulders, must definitely make a statement. 

And how will a Charleston family know 

when to appear in all this spring finery? 

Some people might argue that a true, nativeborn 

Charlestonian simply has an instinct for 

such things. But if you are from off and need 

guidance, you’ll find a chart in the Book of 

Common Prayer that will help you pinpoint 

the exact date. Basically, on the first Sunday 

after the first full moon following the spring 

equinox, Charleston families will attend 

Easter services dressed in the latest spring 

fashions. Many of these churchgoers will 

be seated in pews that were once occupied 

by fashionable ladies and gentlemen from 

Charleston’s Golden Age. 

Ehrhart, S. D. (1902) The Easter girls / Ehrhart. , 

1902. N.Y.: J. Ottmann Lith. Co., Puck Bldg. 

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BUZZ | HISTORY 

be thrust through a button hole. Over all of 

this was the long coat, which provided every 

opportunity for ostentation. The cuffs, much 

like the ladies’ sacque dresses, were turned 

up a full twelve or more inches to reveal 

cascades of lace that were attached to the 

billowing sleeves of the undershirt or “lawn.” 

The bottom half of the coat was practically 

a full skirt—not unlike a peacock’s tail— 

with ample yardage to display gold braid 

trim or even finer ribbon embroidery. The 

entire ensemble was even further decorated 

with an excessive amount of buttons. Made 

from coin silver, this was a way to wear your 

money on your sleeve displaying your wealth 

for all the world to see. 

The Savannah morning news. (Savannah, Ga.), 19 April 1903. Chronicling America: Historic American 

Newspapers. 

In the mid to late 1700’s, ladies of fashion 

did not choose a new dress from a catalog 

or scroll endlessly through online photos. 

Instead, “fashion babies”— dolls dressed in 

the newest model—were sent over from 

London and displayed in the finest shops. 

The sacque dress was extremely popular. The 

tight bodice was stiffened with whalebone 

ensuring a small waist and erect posture. The 

attached sleeves were always turned up with 

extra wide cuffs to reveal a lace trimmed 

chemise that covered the elbows. The very 

full skirt was pinned up in every imaginable 

way to expose a fancy underskirt or petticoat. 

The basic rule was that if the overdress was 

solid then the underskirt would be patterned 

or floral and vice versa. In back, extra fabric 

hung straight to the ground from the shoulders 

in a dramatic sort of cape. It was not 

uncommon for such a frock to incorporate 

12-14 yards of fabric plus a few yards of ribbon, 

lace, braid and cording. A finished gown 

could weigh as much as fifteen pounds. 

And then of course, the dress had to 

be accessorized, both above and beneath. 

According to historian Edwin Tunis, during 

the reign of King George III, fine ladies 

began pulling their hair up into “towers” that 

were held in place with liberal amounts of 

flour paste. The sculpted hair was powdered 

and decorated with false curls, feathers and 

ribbons. However, no amount of decoration 

could deter the occasional weevil from making 

a temporary home in the flour paste. 

Shoes were made of soft leather with a 

pointed toe. Patterned silk was also popular. 

However, with the ridiculous amount of 

mud and manure in the streets, ladies commonly 

wore wooden clogs to protect their 

fine slippers. If one were to go out into the 

street minus the clogs, then it was said that 

a forgetful lady had appeared “slip shod,” 

which was a social faux pas. 

Gentlemanly Garments 

Not to be outdone by the ladies, a gentleman 

of the same era cut quite a figure and was 

the epitome of what one might call a “dandy.” 

His suit was in three pieces: breeches, 

waistcoat and a long coat. The breeches were 

knee length. Sometimes called “plus fours,” 

as the cuff fell four inches below the knee. 

They were often fashioned from imported 

silk. Italian, water-marked moire was common. 

The breeches were complimented by 

“clocked” stockings that displayed a fancy 

woven pattern along the side of the leg or 

ankle. The waistcoat, made from a rich brocade, 

was very long, extending below the 

waist much like an apron. The pockets held 

a gentlemen’s handkerchief, his snuff box, a 

few coins, a pin knife and a clay pipe could 

Hair Hierarchy 

Where ladies tended to sculpt and powder 

their natural hair, men commonly wore wigs. 

The stylings were endless and included the 

peri, grizzle, campaign, ramillies, bob, brown 

and bag. The quality of the hair was a sure 

sign of social status. The lowest classes could 

only afford a wig made of goat hair. Middle 

class heads wore human hair. The upper crust 

sported imported yak hair, which was most 

desirable as it held curl better than inferior 

fibers. The wig maker created a gentleman’s 

headpiece on a wooden form that was carved 

to mimic the size and shape of the customer’s 

pate. This wig stand was commonly known 

as a blockhead. Well-dressed gentlemen no 

longer wear wigs, but the common derogatory 

terms “old goat” and “blockhead” stem 

from this long-abandoned fashion trend. 

Unlike the ladies’ delicate slippers that 

were hidden by full length skirts, a gentleman’s 

footwear was highly visible. Consequently, 

shoes were made of leather and fastened 

with ornate, silver buckles. It was not 

uncommon for a popinjay of slight stature 

to wear high-heeled pumps fashioned from 

dyed leather or silk brocade. 

In the late eighteenth century Charleston, 

these were the fashion basics. Not to 

mention hats, bonnets, handbags, walking 

sticks, parasols, swords, pistols, brooches, 

pins and rings, which were all carefully considered 

accessories to complete one’s outfit. 

Fortunately, modern taste has simplified 

things considerably. • 

Storyteller Tim Lowry is a Southern raconteur 

from Summerville. Learn more at www.storytellertimlowry.com. 

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

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vote online at www.CharlestonLivingMag.com. Voting ends April 30, 2024. 


BUZZ | NEWSMAKER 

Catalyst for Change 

Our Lady of Mercy Community Outreach serves pressing needs of Sea Islands residents 

I1989, a nonprofit was founded by the 

Sisters of Charity of Our Lady of Mercy. 

The organization was dedicated to serving 

the most pressing needs of the Sea Islands 

residents. Its debut couldn’t have been more 

In the first days of September 

timely—a mere two weeks later, the 

Lowcountry would be ravaged by Hurricane 

Hugo. As they provided disaster relief door to 

door throughout the community, the sisters 

realized residents needed far more than 

emergency resources to combat the effects of 

poverty. The Sea Islands needed holistic, 

long-term solutions to eradicate systemic 

poverty and effect positive change. 

“The community is our guiding force,” 

said Jermaine Husser, Executive Director of 

Our Lady of Mercy Community Outreach. 

“Since the beginning, we have been an advocate, 

facilitator and catalyst for change. We 

do not create services because we think the 

community needs it. We know that the community 

is the best agent for its own change.” 

It’s this grassroots approach that has 

turned Our Lady of Mercy Community 

Outreach into the powerhouse it is today. 

Thirty-five years on, it has extended its reach, 

which spans from downtown Charleston all 

the way to Edisto Island. 

Both the Johns Island campus and the 

downtown Neighborhood House campus 

offer emergency relief services through a 

food pantry, clothing closet and financial assistance 

via a food pantry and clothing closet. 

But each location also offers services that 

target the unique needs of the communities 

in which each campus resides. Meanwhile, 

Neighborhood House offers a lunchtime 

soup kitchen during the weekdays that is 

open to the public. 

The fast growth in the Lowcountry has 

made it hard for a lot of people to be selfsufficient. 

Gentrification is causing poverty to 

spread to the outwards, pushing people who 

need help farther away from resources. This 

is breaking apart communities, cultures and 

ways of life that have been important for a 

long time. The chain reaction of low wages, 

expensive healthcare, unequal education, 


The Neighborhood House campus 

offers emergency relief services 

through a food pantry, clothing 

closet and more. 

hard-to-find affordable housing and limited 

access to digital resources is really hurting 

individuals and families. It’s causing lasting 

problems for generations. 

“Families consumed with meeting basic 

needs can’t focus on other pursuits like 

education or health,” said Jeannie Colson, 

the nonprofit’s marketing manager. “Food, 

clothing and financial assistance for rent and 

utilities help alleviate that immediate burden. 

Securing employment or a higher-waged job 

is critical to basic economic security. Resume 

development, job applications and mock interviews 

through case management and job 

fairs fill this need. Dental and prenatal care 

can change the trajectory of one’s life.” 

Additionally, Our Lady of Mercy Community 

Outreach’s after-school program 

assists elementary school children, while its 

GED classes help individuals close the high 

school gap. ESL courses give non-English 

speakers a way to navigate life and to help 

their children do the same. A financial literacy 

curriculum focused on comprehensive 

financial management enhances the client’s 

understanding of money, savings, and credit. 

“We strive to create a welcoming, inclusive, 

and purposeful environment. When 

individuals and families come to us, we take 

the time to sit down and listen to their stories,” 

Husser said. “We work together to set achievable 

goals, providing one-on-one guidance 

and support throughout their journey towards 

self-sufficiency. Our in-house social services 

team collaborates with our neighbors in need 

to identify the root causes of their challenges, 

set goals, and create action plans for progress. 

Everyone has a different story. Everyone has 

different needs, barriers, hopes and dreams.” 

Part of the organization’s success stems 

from a strong network of community partnerships. 

The dental clinic partners with MUSC 

and Trident Tech, operating as a teaching 

facility. The OB/GYN program operates in 

partnership with Roper St. Francis and lets 

mothers transition between prenatal care at 

the Johns Island campus, birth at the hospital, 

and back to the organization’s doctors 

for first appointment postnatal care. The Yes 

I Can! after-school program partners with 

Angel Oak Elementary. In partnership with 

the Lowcountry Food Bank, the organization 

distributes shelf-stable, nutritious 

Senior Food Boxes once a month. And this 

doesn’t even include the many individuals 

who volunteer their time and talents. 

“We meet people where they are. Not 

just for the short term. We invest in their 

lives, their legacy and their story.” In 1999, 

a young, pregnant woman walked into the 

wellness center. After receiving prenatal care, 

her daughter, Ana, was born. The family 

remained closely connected to the organization 

over the years, using several of its services 

to support their family as it grew, including 

the Yes, I Can! after-school program 

and summer camps. In 2018, Ana began an 

internship in the outreach’s Wellness Center 

and realized she was interested in social 

work. Three years later, she graduated with 

her degree in human services and began her 

career as a patient liaison at the Wellness 

Center. Now, she is one of the organization’s 

social services coordinators, guiding individuals 

and families on their journey to what 

self-sufficiency looks like for them. 

“Every day we are seeking innovative 

ways to help create meaningful change in 

people’s lives, and so we invite our neighbors 

to see us in action, whether through donations, 

volunteering, or becoming a part of 

our board or committees,” said Husser. “We 

believe that by working together, we can 

empower our neighbors in need and build 

equitable and stronger communities.” • 

To find out more or to get involved, follow on 

social media @OLMOutreach, email info@olmoutreach.org 

or call 843-559-4109 x114.

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BUZZ | ART SEEN 

A New Perspective 

Artist Jeremy Croft puts his spin on images of society 

By LIESEL SCHMIDT 

T 

Throughout history, art 

has always been a conduit for creativity, 

an outlet for emotion and a 

conveyor of a larger message that an artist 

wishes to deliver. For Jeremy Croft, that 

holds true in his paintings, be they depictions 

of Hollywood’s starlets or near-photographic 

renderings of chairs. What Croft focuses his 

mind—and his eye and his brush—on is part 

of the larger picture of the way that society is 

so self-focused in their pursuit of fame, 

luxury, notoriety, even materialism. 

A self-taught painter who took the leap 

into art full-time in 2019, Croft has picked 

up his technique from watching YouTube, 

reading books and studying the ways of the 

late, great Bob Ross. 

“I don’t want to be a technical painter, 

so there’s only so much digging around that 

I’ll allow myself on that front,” he says. “I’m 

more concerned with the feel of the painting. 

I think the best way to train yourself is to 

choose an artist you like, go to the library or 

buy one of their books and spend some time 

looking at the images of their work. Examine 

how they go about it.” 

Croft himself prefers working in oils— 

“simply because that was the medium used 


in most of my favorite paintings from art 

history,” he said. The medium seems to have 

served him well—though there was something 

of a learning curve when he began 

pursuing his vision of making art his every 

day, full-time focus. 

“It took me a while to figure out how to 

function as a working artist,” Croft admits. 

“The first time I felt even remotely like a professional 

was later that next year when I had 

my first sale on my website to an unknown 

collector. That was huge waking up to that 

email. It made me think I should keep going 

and that my art could support itself.” 

Before becoming a professional artist, 

Croft worked for three years as a financial 

associate for a law firm. 

(Left): Jeremy Croft (Above): “Throat” - oil on 

canvas - 16x20.

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BUZZ | ART SEEN 

“I’ve come to realize that I actually enjoy 

the tedious nature of that kind of work and 

have found that the way I paint can tend to 

mimic that sort of focus,” he said. 

While his everyday life tends toward 

what Croft might consider somewhat frenzied, 

he finds that his artwork provides a 

respite. 

“I seem to have a manic existence in the 

day-to-day, but I’m realizing that there’s an 

undercurrent which kind of stays the same 

for months at a time,” he says. “Whatever 

I decide to paint or do next usually comes 

from that undercurrent, without me really 

acknowledging that in the moment. So you 

can end up with a kind of through-line in 

periods of work, without really identifying a 

direct intention or inspiration. 

“For me, painting is a way for me to turn 

my energy into something tangible,” he adds. 

“I’ve spent a long time just talking and thinking, 

and it’s not that that time was wasted— 

but there was an extreme level of agitation 

felt in letting those ideas and thoughts slip 

into the ether. Being in this current phase of 

building with those thoughts is what I love 

about making art.” 


Working from the unheated, unairconditioned 

space of his garage, Croft finds 

his biggest challenges to be the whims of 

weather, and his own patience. 

“I want to get better, be seen more, have 

more opportunities,” he says. “I have to remind 

myself that I’m playing the long-game 

and I’m moving at a great pace.” 

In the current climate of increasingly 

AI-generated art and the uncertainty of 

where all of it will leave the people whose 

lives are dedicated to creating these works 

with their own hands and minds, Croft 

understandably bucks the idea of using any 

kind of technology in his own work. 

“I don’t even use tape to paint my lines,” 

he says. “I’m afraid of technology. I stay in a 

bubble in that way. I do see what it’s doing 

to movies, which is a major influence. In part, 

I believe that it will be self-healing, that bad 

writing will be rejected by audiences and that 

those studios will feel the financial effect. In 

turn, they’ll have to revert to paying actual 

people to write. A greater fear is that future 

generations might not have a notion of what 

‘good’ is if they only see AI-generated material,” 

he said. “This translates to all forms of 

art, which is why I feel that we all need to 

apprentice ourselves in the ‘good’ and resist 

adopting shortcuts and easy solutions as 

much as possible—particularly in art.” • 

Croft’s work can be found at jeremycroft.net. 

(Above): “Lounger No. 313” - oil on canvas - 48x48; 

(Left): “Dangari” - oil on canvas - 48x48.

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BUZZ | SOUTHERN DRAWL 

The Go Red Leadership team. 

Where the Heart Is 

Dita Brown leads the American Heart Association’s Go Red for Women Movement ® 

By MONICA KREBER 

Dita Brown’s absolute favorite color is red. She loves to dress in it, too – red dresses, 

red shoes, red earrings and lots of heart-themed attire. She is not much of a nail salon attendee but if 

she does go, guess what her go-to color would be? “It is not hard for me to find red,” she said. 

She loved the color even before she began volunteering 

with the American Heart Association, 

so it is fitting that she is now leading the 

association’s Go Red for Women movement 

in Charleston. As the name would suggest, 

its members are going to paint the town red 

this year, continuing their mission to empower 

women to be advocates for their own health in 

order to be successful in other aspects of their 

lives. After all, your health comes first. 

“If we don’t care for ourselves, we’re not 

going to be there for our employer,” Brown 

said. “We’re not going to be able to be there 

for our children. We’re not going to be there 

to make an impact in the community.” 

That drive to make a positive difference in 

her community has followed Brown ever since 

she moved to Charleston in the early 2000s. 

Brown is originally from Kosovo, a small 

country in Eastern Europe. She met her 

now-husband, Scott Brown, in 2003 while he 

was visiting her hometown from Mt. Pleasant 

on a work-related trip. Thus began her 

new adventure: coming to the Lowcountry. 

As a spry 22-year-old, everything about 

Charleston was new to Brown; new world, new 

culture, new language—everything. Brown explored 

a career in banking, figuring she would 

learn a lot and get to connect with people. 

It ended up being the right move; now, 

she cannot picture doing any other job. 

“You get to help a lot of people – and I’ve 

learned a lot, personally,” she said. 

Brown started her banking career with 

Wachovia Bank in Mt. Pleasant in 2008. She 

was still with the bank when Wachovia was 

PHOTO OCTAVIA MITCHELL 


Dita Brown 

VP Commercial 

Banker at Beacon 

Community Bank; 

2024 Go Red for 

Women Chair at the 

American Heart 

Association 

Hometown 

Mitrovica, Kosovo 

Family 

Husband Scott and 

two kids Xander (7) 

and Rose (9) 

Hobbies 

Reading, running, 

and cooking healthy 

meals for the family 


BUZZ | SOUTHERN DRAWL 

acquired by Wells Fargo in 2011. 

In the last seven years, Brown has gotten 

more involved in commercial banking and in 

August 2019, she joined Beacon Community 

Bank in Mt. Pleasant as the Vice President of 

Commercial Banking. 

It was a big change going from a big bank 

to a small bank, but Brown has embraced it, as 

well as the people with whom she now works. 

“I work with great people—everyone’s involved 

in the community, which I’m passionate 

about,” she said. “We have a really, really great 

culture, which I think says a lot about who we 

are and what we stand for as an organization.” 

Brown added her workplace is not just 

about giving loans or providing financial 

counseling. 

“We truly want to help the community as 

a whole, which is important. That’s our mission,” 

she said. 

Dita Brown 

visited 

Charleston 

Mayor William 

Cogswell’s office 

to proclaim 

Feb. 2, 2024 as 

National Wear 

Red Day. 

The Go Red Fashion Show 

brings awareness to heart 

health and encourages women 

to wear red. 

That love of serving and bringing the 

community together has done more than 

impact Brown on a professional level; it only 

seems fitting that having such a big heart led 

her to the American Heart Association and 

its Go Red for Women movement, which has 

become one of Brown’s biggest passions. 

Brown initially got involved with the 

association in 2018 when she was still working 

for Wells Fargo. She was introduced to 

Jennifer Waites, Director of Development for 

the American Heart Association in Charleston 

and Katie Schumacher, the association’s 

Executive Director, and subsequently learned 

about the Go Red for Women movement. 

Brown said she was drawn to how the 

women truly live by their mission to help 

people. 

“I knew I wanted to be a part of it and 

volunteer and raise awareness,” she said. 

American Heart Month is recognized 

every February and 2024 is a special milestone 

as the American Heart Association will celebrate 

its centennial celebration, marking 100 

years of service of saving and improving lives. 

This year also marks 20 years since the inception 

of the association’s Go Red for Women initiative, 

which addresses the awareness and clinical 

care gaps of cardiovascular disease in women. 

National Wear Red Day took place 

on the first Friday of February as part of the 

American Heart Association’s Go Red for 

Women initiative. Coast to coast, landmarks, 

community members and neighborhoods 

decided to “go red” to raise awareness and support 

for the fight against heart disease. Movement 

supporters, led by Brown, visited City of 

Charleston Mayor William Cogswell’s office 

to proclaim Feb. 2 as National Wear Red Day 

in support of women’s health. 

This year is also a big deal for Brown, who 

will lead the Go Red for Women initiative in 

Charleston. The initiative has more than 20 

women in leadership roles from around the 

Charleston area that meet up throughout the 

year to find ways to educate women on their 

heart health. 

“We’re meant to serve,” Brown said. “I 

believe in serving and helping others, and the 

American Heart Association has given me an 

opportunity to be a voice in the community.” 

Something people might not know is 

that heart disease is the number one killer of 

women. Nearly 45 percent of women ages 20 

and older are living with some form of cardiovascular 

disease. Less than half of women entering 

pregnancy in the country have optimal 

cardiovascular health. 

A big event for the initiative is the annual 

luncheon; this year it is being held May 30 at 

The Gaillard Center. Brown is always moved 

by the event—it will be full of people, all sporting 

red, who support the same mission. 

“Being a part of Go Red for Women has 

opened up my eyes and I look at the world 

completely differently…and I look at my 

health completely differently,” she said. 

When she saw how the women in the 

movement live by their mission to take care of 

themselves, Brown has aptly followed suit; she 

is a very early riser, starting her day somewhere 

around 4 a.m. to go on a 30-minute run or do 

some other form of exercise. She has also completed 

five races since volunteering with the 

American Heart Association. Running, she 

said, has become one of her biggest personal 

accomplishments. 

Outside of banking and campaigning 

for women’s health, Brown is an avid reader. 

She attends church every Sunday and always 

makes time during the week to hit the sauna. 

“I am a firm believer that no one can 

make you happy—not a new job, not more 

money, not a bigger home…you’ve got to work 

on yourself and be content (and grateful) with 

who you are,” she said. 

She and her husband Scott will celebrate 

20 years of marriage this year. They live in Mt. 

Pleasant with their two children, 9-year-old 

Rose and 7-year-old Zander. From her growth 

through her banking career and finding ways 

to support the women in her community, it is 

evident Brown has a big heart—a healthy and 

happy one. • 

Learn more about how to support Go Red for 

Women at www.heart.org/charlestongored. 

PHOTO CHANDLER KAHLER; KATIE SCHUMACHER 


Well Styled 

DESIGN | FASHION | THE ‘A’ LIST | NETWORKING 

PHOTO ALEECE SOPHIA 

Spring 

Fashion 

New styles for the 

changing season 

See page 40 


WELL STYLED | DESIGN 

P 

Just Peachy 

Ways to incorporate “Peach Fuzz,” the 2024 Color of the Year, 

into your décor 

By SHELBY SIMON 

oetic and romantic, warm and cozy, understated but 

impactful — this is how Pantone Color Institute offers 

“Peach Fuzz” (PANTONE 13-1023), the color authority’s 

official selection for Color of the Year 2024. 

» Bedroom: This sunrise color can communicate 

tenderness and help cultivate a peaceful 

bedroom environment. When it comes 

to textiles, such as your bed linens, consider 

using Peach Fuzz as an accent color over solid 

colors (which can feel more dated, especially 

on plain fabric). Instead, try a textured or 

woven fabric for your bed linens, and bring 

Peach Fuzz in via throw pillows, lamp shades, 

nightstands, a table clock or even a statement 

piece, such as a floral print, wall sconce or 

small tabletop abstract sculpture. You could 

even add a fuzzy patterned rug with peach 

fuzz tones incorporated into the pattern for 

a soft landing when you first step out of bed. 

A heartfelt hue bridging the gap between 

pink and orange, Peach Fuzz highlights in 

equal parts “our desire for togetherness with 

others” and a nurturing, calm, healing energy 

with the opportunity to enjoy “a moment of 

stillness and the feeling of sanctuary this creates,” 

according the institute. 

“In seeking a hue that echoes our innate 

yearning for closeness and connection, we 

chose a color radiant with warmth and modern 

elegance,” says Leatrice Eiseman, executive 

director of Pantone Color Institute. “A 

shade that resonates with compassion, offers 

a tactile embrace and effortlessly bridges the 

youthful with the timeless.” 

Equal parts emotion and beauty, this 

soft, versatile tone opens myriad opportunities 

for on-trend home design. And as is annual 

tradition, lots of interior design brands 

are following suit, rolling out new peachy 

products that bring contemporary beauty in 

a spectrum of bold ways to subtle touches. A 

sophisticated yet sweet option, this hue can 

bring modernity with a vintage vibe into any 

room in your home. Here are a few of our 

recommendations for styling. 

» Living spaces: Imbue your living room 

with warmth and create an inviting atmosphere 

by integrating Peach Fuzz into your 

decor. Think rugs, cushions, wall art or even 

a statement piece of furniture to embrace 

the trend without committing to a full room 

makeover. Accent lamps, furniture upholstery, 

artwork (whether on the walls, shelves or 

even tabletops) are all fun ways to bring in 

your personal style with the not-quite-orange, 

not-quite-pink color trend. If you’re having 

guests over and want to liven up your space, a 

bouquet of fresh cut flowers that incorporates 

peachy hues is a beautiful option, too. 

» Kitchen: “Peach Fuzz tempts the taste 

buds with thoughts of sweet and delicate 

scents and treats,” says PANTONE®, making 

the kitchen an interesting place to play with 

inviting the color into your home. Consider 

updating your kitchen tools with a spoon 

holder or new set of spatulas that includes the 

color in a range from orange to pink hues, or 

including it in a pattern or printed tea towel. 

Glassware (drinking glasses, mugs, pitchers 

or even a sugar or salt holder) also comes in 

pastel tones, as does dinnerware (chargers, 

plates, bowls and beyond), so you may be able 

to target a range of complementary tones here 

on the spectrum from orange to pink. For a 

bigger renovation, including pops of Peach 

Fuzz tiling or a re-upholstering of your dining 

table chairs, could add a pop of warmth. And 

if you’re literal in your designing and want to 

add a framed print of an actual peach print — 

or bundle of peaches — to your countertop, it 

totally counts! 

» Bathroom: A place of tranquility and 

restoration, the bathroom is a perfect place to 

incorporate Peach Fuzz. It’s also often a room 

with cooler tones, so a touch of warmth could 

go a long way here. A painted wall, or a patterned 

or even textured wallpaper could easily 

incorporate peachy motifs here. If your setup 

involves a shower curtain, the sky is the limit: 

peachy tones can be blended with other rich 

colors or pastels to create the look you want. 

Tactile linens with peach tones in the textiles 

are a great option for a sensory experience. 

If you want to go bold, you can even include 

Peach Fuzz into the shower or bathroom tiles, 

bring in a peach-colored bathtub, or replace 

your sink bowls with a pastel peach basin. • 

PHOTO PANTONE COLOR INSTITUTE 


PHOTO JILLIAN PURDON 

Peach-toned chairs add a pop of 

color in Jillian Purdon’s light-filled 

downtown Charleston dining 

room. (@jillyinthekitch) 


Color me Happy 

Spring styles that will make you smile 

“Sadie & Sage” embroidered 

cream sweater with lemons, 

$96; “Double Zero” essential 

ribbed green tank, $36. at 

House of Sage, 51B George 

St., Charleston. Stylist’s pants. 

Uashamama Giulia tote bag, $139, 

at Uashamama, 196 King St., 

Charleston. 


Findings multicolor floral long 

caftan, $78; woven shell bag, 

$68; seagrass woven bangle, 

$28; open heart gold ring, $20; 

gold drop earrings with pearls, 

$15; gold chain with bronze 

accents necklace, $28; gold chain 

with pearls, $28; all at Findings 

Boutique, 1410 Shucker Circle, 

Mt. Pleasant. 

Photographer: Aleece Sophia 

Fashion Director/Stylist: Lynn Bennett 

HMUA: Rosa Martinez 

Models: Christopher Shulstad and 

Jackie Olender, Directions USA 

Production Assistant: Avery Hanson 

Location: The Palmetto Hotel March/April 2024 | 41

Southern Tide Floral to Sea 

Wake Blue Sportshirt, $128; 

Johnnie-O Jupiter Biarritz 

shorts, $118; Runwell Sub 

Second watch, $550; all at M. 

Dumas & Sons, 294 King St, 

Charleston. Stylist’s shoes. 


Sugar Lips navy Renzo Tolie Dress, $110; 

natural raffia headband, $18; Hammered 

gold hoop earrings, $29.50, at Harbor Bee 

Boutique, harborbeeboutique.com 

Harlestons The Sea Scallop lilac shirt, $110; 

AG Everett Slim Straight, Sueded Sateen 

pants, $198; stamped marlin dark brown 

belt, $65; Runwell Sub Second watch, 

$550, at M. Dumas & Sons, 294 King St., 



Woven shell bag, $68, and open 

heart ring, $20, at Findings 

Boutique, 1410 Shucker Circle, 

Mt. Pleasant. 


No Label multicolored floral midi dress, $58; 

green & diamond cluster stud earrings, $38; 

Ellen Christine green fascinator with bow, 

$58, at Reinvented Upscale Resale, 

847 Savannah Hwy, Charleston. 


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! 

The Perfect Gift for Everyone Who Loves the Coast. 


www.CharlestonLivingMag.com/subscribe 

or (843) 856-2532

Locally-owned businesses build strong communities and 

preserve our area’s one-of-a-kind charm and character. We 

are proud to present the following profiles of experts in their 

fields who link neighbors, employees and customers through 

their passion, knowledge and excellent customer service. 

Profile photos by PRISCILLA THOMAS 

The 

‘A’ 

List 

Men+Women 

in Business 

PHOTO/PIXABAY 

Findings Jewelry 

1410 Shucker Circle suite 1109, Mt. Pleasant 

(In Oyster Park shopping center) 

@findings _ alifeinvintage 

Joanna Madden, owner 

What inspired you to open a boutique? I try to keep vintage alive and modern. After designing and selling my 

jewelry wholesale for several years, I decided to open a brick-and-mortar store. I originally opened a store in 

Manasquan, NJ seven years ago and relocated to Mt Pleasant in December. 

What are some of your favorite pieces in the store? The curated inventory showcases both new and old jewelry, 

accessories and other curiosities. The vintage wicker bags circa 1960-2000s are one of our most popular items. 

I try and keep our inventory fresh and always changing and I have always thought outside the box for displays. 

What do you enjoy the most about what you do? Trying to keep everything at an approachable price point is 

important to me. So whether you are treating yourself, or gift giving, I think you will find the shop delightful. 



Medical Spa 

1950 A Maybank Hwy, Charleston 

843-225-3223 

charlestonmedicalspa.com 

Lisa Query, spa director 

What inspired the opening of Charleston Medical Spa? 

Charleston Medical Spa opened in 2005 before most people 

frequented a med spa. I was immediately fascinated by 

the products, treatments and the results they can deliver 

to our clients. We’ve maintained a great reputation due to 

the passion our staff has for our clients. We always want to 

deliver results. 

How do you increase clients’ health and confidence? We 

offer a wide variety of treatments to help clients who are 

concerned with acne or acne scarring, sun damage, premature 

aging and more with the latest, most advanced 

technology, devices and medical-grade skin care products 

and services to deliver results. 

What do you enjoy the most about what you do? We love the 

fact that we can help people look and feel beautiful—giving 

them back their self-confidence and helping them look and 

feel their best at any age. Dr. Melanie King, our Medical 

Director, always has a smile for everyone, is compassionate 

and caring. Our employees are passionate about our clients, 

the treatments, the products and the results we can deliver. 

PHOTO ANDREW CEBULKA 

What led to the opening of the Lowcountry Pregnancy Center? 

In 1986, Lowcountry Pregnancy Center was founded to address the 

needs of men and women who found themselves in an unplanned 

pregnancy and were seeking a safe place that would offer support and 

compassion in their time of need. Support and resources are provided 

to mom, dad and baby up to two years of the baby’s life. All services 

are free of charge. 

Who does the center serve? We serve women and families that are 

in need of free pregnancy tests, limited obstetric ultrasounds and 

parenting education. We help individuals from anywhere in the 

Lowcountry and require no proof of need. We have three locations; 

LPC in North Charleston, DAZZ Charleston in West Ashley and 

DAZZ Orangeburg. 

Lowcountry 

Pregnancy Center 

7481 Northside Drive, Suite B, North Charleston 

lpcfriends.com 

Board vice-chairman Dr. Mike Dorrity; CEO Joy Yarborough; 

Pastor Barbara Gilliard; Board chairman Mr. Richard Horne 


The 

‘A’ 

List 

Men+Women 

in Business 

Door Renew 

7644 SouthRail Rd Suite 300 C, North Charleston 

doorrenew.com/charleston 

From left: James Cox, General Manager, Cameron Smith and Amenel Joseph 

What inspired you to start a business restoring doors? Todd Wilson, Owner: My inspiration stems from helping 

families rekindle their love for their homes. Consider the myriad of memories and experiences embedded within our 

living spaces; our homes hold a significant place in our hearts. Whether it’s refreshing an exterior door, revitalizing 

an interior door or preserving a cherished piece of furniture handed down through generations, our mission is to 

safeguard these treasures for future generations. Not everything warrants replacement. We offer services designed to 

accommodate nearly everyone, ensuring these precious items are preserved and maintained. 

What is the process? Wilson: The Door Renew process, while straightforward, demands meticulous effort, particularly 

with pieces that feature elaborate details or complex designs. From doors to furniture, we meticulously strip each 

item down to its original wood, then rejuvenate it using only the finest quality products to ensure its enduring 

beauty. While we expertly repair and minimize any superficial imperfections, our application of durable sealants 

and protectants guards against future damage and exposure. The exceptional skill of our craftsmen, defined by their 

unparalleled attention to detail, sets us apart in the industry. 

What do you enjoy the most about what you do? Wilson: For me, this endeavor is about creating a lasting legacy for 

my family and meaningful opportunities to my employees and the community. There’s a genuine need and desire to 

preserve the things that hold significance in our lives, providing both sentimental and financial value. It’s a situation 

where everyone benefits. 


Reinvented 

Upscale 

Resale 

847 Savannah Hwy., Charleston 

facebook.com/reinvented.resale 

Beth Cook, Owner 

How does Reinvented stand apart in the retail fashion 

space? Reinvented is unique. We offer not only consigned 

clothing and accessories, but also many new pieces that I 

personally curate from respected vendors. Our attention 

to detail creates an experience that is just plain fun! 

What are some of your favorite pieces in the store? That’s 

hard to say because our inventory changes daily! We 

welcome consignors and encourage them to call us for an 

appointment. I carefully select every item we display for 

sale so that our customers can be confident that they are 

purchasing quality brands that express taste, elegance 

and classic style. 

What do you enjoy most about what you do? We’ve 

been voted Charleston’s best consignment store 

for six consecutive years. When customers enter 

the shop, they can trust that they’re in for a magical 

shopping experience. And they’ll leave with purchases 

that continue to reflect our motto: “We only LOOK 

expensive.” 

Backyard 

Retreats 

554 Johnnie Dodds Blvd., 

Mt. Pleasant 

843-856-0049 

backyardretreatssc.com 

Darla Miller, head of operations and design 

PHOTO PROVIDED 

What sets you apart from other outdoor furniture stores? 

We listen to the client and give everyone their own individualized attention. Every detail is important - even the smallest detail. I try to 

learn as much as I can in a limited amount of time. 

How does Backyard Retreats prioritize quality, and how do you ensure that customers are getting durable and reliable outdoor 

furniture? 

Our climate can be harsh. We have made a mission to only carry and sell the better brands and products. If it’s not going to last in this 

environment, we will not carry it at our showroom. 

What message would you like to convey to potential customers? 

Don’t wait for warmer weather! We do more special orders than anything else. We are more than just Adirondack chairs—do we have 

a lot of Adirondack chairs?—yes—but we are so much more than that. We have some really cute accessories for the porches/patios as 

well as the furniture. 


The 

‘A’ 

List 

Men+Women 

in in Business 

Fred Holland Realty 

LaJuan Kennedy, Broker in Charge 

106 W Hudson Ave A, Folly Beach 

843-588-2325 • fredhollandrealty.com 

Describe your business and what it entails. Sales and 

management of real estate. We sell in Folly Beach and 

James Island as our primary area, but can sell all over 

the state. We manage vacation rentals and long-term 

accommodations. 

When did you start out? I was approached by Fred 

Holland, who had just opened an office at Folly 

Beach, to come work for him as a sales agent in March 

of 1973. In 1976, we went into vacation rentals and I 

took over management of most of that operation and 

became broker-in-charge. 

Best business advice you’ve received? Always be 

honest with your customers. 

You’d never guess that…I love working on the beach, 

but I never go in the water. 

What do you love about doing business in Charleston? 

Charleston and the surrounding areas are very unique. 

We have history, beautiful beaches and great weather. 


Michael’s 

Barkery 

864 Island Park Drive, 

Suite 103, Daniel Island 

843-471-1199 

michaelsbarkery.com 

Michael Patrohay, owner/teammate 

and April Malott, pet chef 

Describe a day in the life working at a Michael’s 

Barkery. Michael: I love to go to work every day! I am 

always happy to see and greet all my co-workers and 

our shop dogs. Working in the kitchen is lots of fun. I 

like working together with the job coach and other 

teammates to make and bag treats. 

What are the most popular items and services? It’s 

hard to choose! Everyone loves a doggie spa day! In 

our boutique, it is always fun to shop for that special 

collar, bow tie or sweater that brings out your furry 

friends’ personality. 

What do you enjoy the most about what you do? 

April: My favorite part is getting an idea for a recipe 

and then trying to puzzle out how to make it dogfriendly, 

like our PupTarts, or a specific dietary 

requirement item made with love. Also, the crazier 

the custom cake design request, the better! 

Bohemian Bull 

1531 Folly Rd, Charleston 

bohemianbull.com 

@bohemianbullchs 

Morgan Coyne, Derek Renckert and Chad Biel, owner 

What led to opening Bohemian Bull? 

We wanted a place where family and 

friends can come and relax in a lively 

and open atmosphere. You could fill 

your belly with hearty, craveable food 

and wash it down with a delicious 

selection of craft beers, hand selected 

bourbons and world class cocktails. 

What is unique about the restaurant 

concept? It starts with our people. We 

hire people who truly believe in giving 

our guests a friendly and fun experience 

without feeling pretentious. All of our 

locations feature local artist murals and 

we have curated a unique music playlist. 

On top of all that, you get amazing 

scratch-made food and cocktails that 

will light up your taste buds. 

What are the most popular menu items? 

We are known for our ground-inhouse 

burgers made from black angus 

brisket and chuck. They are ground 

fresh everyday and topped with fresh 

house-made ingredients. Our cocktail 

program is unique and diverse, with 

classic bourbon cocktails and specialty 

cocktails that are unique to Bohemian 

Bull. 

What do you enjoy the most about what 

you do? We love serving people and 

making them feel at home. We also give 

back to our community and take great 

care of our employees. 


The 

‘A’ 

List 

Men+Women 

in Business 

M. Dumas & Sons 

294 King St., Charleston 

mdumasandsons.com 

@mdumasandsons 

Gary Flynn - Partner and CEO; Clark Hickerson - VP Sales and Buying 

Describe the customer experience. Gary: We have a large store, about 9,000 square feet, and a wide selection of products 

to choose from. We try to create a fun atmosphere. Good music playing, friendly associates, compelling brands and 

products. We will offer you water, beer, wine or other drinks while you’re in the shop. We carry everything for men from 

tuxedos to swim suits/dress shoes to sneakers. Head to toe, we have you covered. The sales team are professionals that 

have been in the business for a while and we are here to help. 107 years of being on King Street shows we are committed 

to our community. 

What do you enjoy the most about what you do? Gary: Personally, I love surprising customers! I love to hear things like 

“WOW, this store has ALL my favorite brands...it’s like this is my Instagram feed!” We hear that often, believe it or not. 

I also love to hear “Do you have other stores that are closer to me?” “I wish I had a store like this where I live!” or “You’re 

my new salesperson, I want you to be my store.” These comments never fail to put a big smile on my face. 


Flowertown 

Garden 

Center 

410 E. Fifth North St., Summerville 

Charlene and Paul Moore, owners 

How has the business grown since you’ve opened? We started with one building, a few shaded areas and 

no employees. Through hard work and dedication, we now boast three greenhouses,13 gift shops, six 

additional covered shopping areas and several amazing employees. 

Why is Summerville a great place for your business? We have a lot of ties to the area with family and 

friends in Summerville, St. George and Walterboro. We feel like we are ingrained in the community. 

Our customers are truly special to us as many have become great friends. We can’t imagine our business 

anywhere else! 

What do you like most about what you do? As with any other couples who work together, we have grown off 

of each other’s strengths. We both have a strong knowledge of the material we sell. Paul loves the creative 

side of of designing and displaying, and I love greeting and talking to our customers. 

Pleasant 

Family Dentist 

1204 Two Island Ct., 

Mt. Pleasant 

pleasantfamilydentistry.com 

Standing (L-R): Laura Cordisco, Debbie Delong 

& Amber Strickland. Sitting (L-R): Heather Rourk, 

Dr. Gabrielle Nockowitz, Dr. Richard Jackowski, 

Melissa Halligan 

What do you enjoy most about being a dentist? Dr. Jackowski: I enjoy being a dentist because there is 

no better feeling than helping others. I have the opportunity to improve people’s oral health, alleviate 

pain and enhance their smiles. It is a very rewarding and fulfilling experience. I also get to build 

relationships and get to know my patients personally and develop bonds with them over time. It’s a career 

that combines medical knowledge, technical skill and artistic abilities. We get to be creative and design 

aesthetically-pleasing restorations such as crowns or veneers. Dr. Gabrielle Nockowitz: My most rewarding 

days are giving people the smile they have always wanted or restoring a function they have been without 

for such a long time. For me, those things make all the hard work so worth it. 

Why is Charleston a great place for your business? Pleasant Family Dentistry is centrally located in Mount 

Pleasant, off of the Isle of Palms Connector. We offer convenient hours and are even open on Saturdays 

to accommodate our patient’s needs. Charleston offers a diverse and well-trained workforce with a high 

quality of life. Several of our staff have been with us for 10 years or more. 


The 

‘A’ 

List 

Men+Women 

in Business 

Jacquie Dinsmore 

REALTOR, Carolina One 

973-886-0357 

Jacqueline.Dinsmore@CarolinaOne.com 

Jacquiedinsmore.com 

What inspired you to become a real estate agent? As an avid and successful real estate investor since the age of 24, 

I decided it was time to put my passion for investing, design, renovation and negotiating into the career I felt I was 

always meant to have. A previous 25-year career in corporate public relations, marketing, recruiting and sales served 

as very valuable skill sets to fuel real life experience marrying what I love with what I was good at. 

How do you stand apart in the field? I am not afraid to think outside of the box, I network with absolutely everyone 

and I am not afraid to tell a client if I think they are making a mistake. We live in a world where sales strategy, 

creative thinking for investments and risk is a lost art. I think these things are paramount in real estate—anyone can 

show you houses, write a contract, etc. I differentiate myself is being an idea person, a deal maker. I help and advise 

my clients throughout the process. Clients pay us for our expertise, why not give them everything we have? 

Why is it important to establish a working relationship with an agent? Establishing a relationship with an agent who 

has deep networking roots, vast knowledge of the market, great strategic game and is a good old-fashioned hard 

worker is so important. My philosophy is: become indispensable. You are their partner. 


The 

‘A’ 

List 

Men+Women 

in Business 

Pitt Street 

Pharmacy 

111 Pitt St., Mount Pleasant 

Brandi Sherbert, PharmD. MBA, owner 

Describe the history of Pitt Street Pharmacy. Pitt Street 

Pharmacy is an original 1930’s soda fountain pharmacy 

with a fully functional and open soda fountain serving 

milkshakes, sandwiches and more. At Pitt Street Pharmacy, 

we specialize in compounding, meaning we hand-make 

the majority of prescriptions we dispense. This allows us 

to better customize therapy specific for you—or your pet’s 

needs! 

How is the business a unique addition to the community? 

Pitt Street Pharmacy is a family environment where kids 

and families come and enjoy an afternoon milkshake 

or ice cream and relive their childhood. It is truly like 

stepping back in time. When you walk in, there is a good 

chance that someone here immediately knows you. 

What are some of your favorite stories from customers? My 

favorite stories are the memories people have from growing 

up here. The names carved into the fountain or the trouble 

they remember getting into as kids in the Old Village. 

Uashmama 

196 King St., Charleston 

us.uashmama.com 

@uashmama.usa 

Sara Cusatis , Charleston store manager 

What is the company’s mission and impact? UASHMAMA is family-owned and manufacturing is managed in Tuscany, 

Italy, where each product is created to thoughtfully enhance your daily lifestyle. Our passion is to simplify your 

life with eco-friendly products that deliver state-of-the-art design and functionality. Established by Marco Marconi, 

UASHMAMA is proud to combine his lineage in handcrafting footwear with pioneering methods to reduce our 

environmental impact. His creative vision led us to develop our signature material, a washable paper that we’ve named 

“AGGO.” This material meets our top priority in providing products that are both ethical and durable. Plus, it feels 

and folds like a textile for an aesthetic utility that is sleek and fun. 

What inspired the opening of a Uashmama in Charleston? The culture, the emphasis on good food and the kindness 

of the people in Charleston reminded us of the culture in Tuscany. Our goal is to bring a bit of Tuscany to Charleston, 

offering handcrafted Italian products that celebrate the rich heritage and traditions of both regions. 


Booze Pops 

584 King St., downtown 

6 Anson St., downtown 

115 E. Ashley Ave., Folly Beach 

117 Spring St., downtown 

307 Mill St., Shem Creek 

11 a.m. - 1:30 a.m. Thursday-Sunday downtown 

& Folly Beach; Friday-Sunday at Shem Creek 

Woody Norris, Founder with Alita (pink dress) and Haylin Norris 

Describe a day in the life working at a Booze Pops truck. Hard work is good for your brain and soul. We see 

happiness and satisfaction with every customer day in and day out. Every Pop or kids ice cream handed out 

the window is another smile. Our business is designed by the customers for the customers 100%. 

How is Charleston a unique place for your business? There is nowhere in the world we would rather be than 

Charleston. This is where we started and will always be home For Booze Pops. 

What are the most popular items? Our secret menu (not posted) are among the local favorites. An example 

is 15% Organic Vodka Lemonade with a cherry Jello Shot that makes a delicious Cherry limeade. 

What do you enjoy the most about what you do? Operating a business with integrity while making true, 

meaningful friendships with our team, customers and in the business world. When you’re passionate about 

what you do in life, you will succeed. 


The 

‘A’ 

List 

Men+Women 

in Business 

HLG Growers 

Carolina 

843-819-0955 

info@hlggrowerscarolina.com 

hlggrowerscarolina.com 

Christian Teague, Owner; Daniel Teague, co-owner 

and lead designer 

What led you to starting a landscape design business? Christian: It 

all started when the local high school had a plant sale. The teacher 

was retiring and the school was disassembling the greenhouse. I 

created my business by propagating the plants and placing them 

into unique and interesting landscape and hardscape designs. 

It became my passion and allowed me to expand my business to 

Charleston about 12 years ago. The best part is working alongside 

my son. 

What are some of your favorite elements to incorporate in your 

designs? We pay so much attention to the little things... angles and 

curvature add character and set your outdoor space apart from all 

the cookie-cutter designs. I love to use succulents in my designs. 

My son’s favorite element to incorporate is fire—a fire pit or an 

extravagant fireplace with a hearth and television mounted atop 

the mantle. My wife is a big fan of our water features because of the 

mental health benefits with trickling water to relax and unwind. 

Restore Carolina Park 

1588 Bloom St., Mt Pleasant • www.restoreapts.com 

Alex Alviz - Service Technician, Alicia Giordano - Assistant Manager 

Amie Dufek - Business Manager, Nicole Spencer - Lifestyle and Fitness Director 

Mike Kovaleski - Service Manager 

What inspires the staff at Restore at Carolina Park? Mike Kovaleski, service supervisor: At Restore at Carolina Park, 

I’m inspired by the opportunity to create a vibrant, fulfilling community experience for our residents. 

What are some unique amenities that make you stand out among retirement communities? Unique amenities at 

Restore include state-of-the-art fitness centers, a movie theater and expansive outdoor spaces tailored for relaxation 

and recreation. 

What are some of your favorite activities and events for residents? Kovaleski: My favorite activities for residents include 

interactive workshops, wellness programs, and diverse social events that cater to a wide range of interests and hobbies. 

What do you enjoy most about what you do? Kovaleski: What I enjoy the most is seeing the positive impact that I have 

on our residents’ lives, fostering a sense of community and well-being among them. 


Cultivating 

Collaboration 

Leah Beaulieu, Coast2Coast Properties; Kim Russo, On Brand Designs; 

Kat Lietner, Allora Solutions; Ellen Frazier, Ellen Frazier Mortgage; 

Jennifer Frye, Appreciated Assets ; Angela Miller, Angela Miller Team 

ROW 2; Pat Eardley, Shift HR; Angele Gertan, PFS Investments; Brana 

Williams, Attorney; Jamie Touchberry, Thee Little Bird; Linday Loignon, 

Commonwealth FG Front Row; Whitney McDuff, the Dames of 

Charleston; Anna Lybrand, The Dames of Charleston; Mollie Bean, MB 

Within Interior Design at White Point Gardens in downtown Charleston. 


WELL STYLED | NETWORKING 

Cultivating Collaboration 

Women are shifting the business narrative in Charleston 

Photos by PRISCILLA THOMAS PHOTOGRAPHY 

In the vibrant city of Charleston, a powerful transformation is underway within 

the community of women in business. Departing from the traditional narrative of fierce competition, 

a culture of collaboration and empowerment is gaining momentum, and the results are inspiring. 

This paradigm shift has been apparent particularly in the women’s organizations 

around Charleston, reflecting a commitment to reshaping 

the discourse around women in business, with a focus on fostering 

collaboration, connection and community. 

Whitney McDuff, an award-winning PR strategist and the president 

of the women’s group the Dames of Charleston, brings a wealth 

of experience and a profound commitment to empowering women in 

the business world. As a respected leader and advocate, McDuff has 

played a pivotal role in creating an environment where women can 

thrive by supporting one another on their unique journeys. 

“What people haven’t understood for so long is that in business, 

collaboration isn’t just a preference; it’s a necessity. We have so many 

incredible women-led businesses and organizations in this city. Success 

thrives when women join forces, moving beyond competition. 

It’s about recognizing that our collective strength is greater than individual 

prowess. Collaboration isn’t just a choice; it’s the strategic path 


to transforming the business landscape and thriving. What women 

business leaders are creating in Charleston should be the blueprint for 

everyone.” McDuff said. 

The ethos of this cultural shift is grounded in the belief that success 

is not a finite resource but a collaborative endeavor that multiplies 

when shared. This departure from “competition” to “collaboration” is 

evident in various initiatives and programs fostering a sense of community 

among women in business. 

Rather than viewing success as a zero-sum game, women in 

Charleston are recognizing the power of synergy. By working together, 

they create a rising tide that lifts all boats. This collaborative 

spirit not only strengthens individual businesses but also contributes 

to a thriving and interconnected business ecosystem. Collaborative 

efforts among women business owners can lead to expanded market 

reach and networking opportunities. By pooling resources and expertise, 

women entrepreneurs can tap into new markets, access a broader 

customer base, and participate in joint ventures or partnerships. This 

expanded network can open doors to new business prospects, clients, 

and partnerships, ultimately contributing to business growth. 

Visibility, a primary focus of this collaborative movement, is 

about creating a platform for women to showcase their talents, skills 

and achievements. Through strategic networking and mentorship 

programs, women are encouraged to step into the spotlight. By doing 

so, they actively contribute to changing the conversation around 

women in business, ensuring that their voices are not only heard but 

also acknowledged. 

“The bottom line is you cannot help people who don’t know what 

you do. Women are often conditioned to play small, to step aside. I 

find that Charleston women in business have had enough. We are 

ready to speak up, stand out, and change lives… and we are ready to do 

it together,” McDuff said. 

The collaborative spirit extends to the financial realm, emphasizing 

the belief that profitability is a natural outcome of collaboration 

and support. Women in Charleston are strategically forging partnerships 

and alliances that go beyond traditional business boundaries. 

By committing to uplift each other’s businesses, they are witnessing 

tangible growth and increased profitability. 

As this collaborative movement gains momentum, its impact 

extends beyond the professional realm into the broader business community 

of Charleston. Women are finding strength in collaboration, 

not only advancing their careers but also contributing to a societal 

shift. The narrative around women in business is evolving, and women 

in Charleston are at the forefront, challenging stereotypes and dismantling 

preconceived notions. 

“In the dynamic realm of business, collaboration isn’t just a philosophy; 

it’s our strategic advantage. It’s not about competition—it’s 

about pooling our strengths, navigating challenges together, and propelling 

each other to heights we never thought possible,” McDuff said. 

The essence of collaboration is about breaking down barriers, 

fostering an inclusive environment and building a supportive network 

that empowers women to succeed. As women collaborate, they are not 

only advancing their individual goals, but also reshaping the business 

landscape, creating a culture that values cooperation over competition. 

“Women in Charleston are cultivating collaboration as a powerful 

force for change in the business world. This departure from the traditional 

competitive mindset is not only transforming individual success 

stories but also shaping a future where women thrive in a collaborative 

and empowered environment,” McDuff said. “We are committed to 

creating a business landscape where success is not a solo endeavor but 

a collective achievement, driven by the power of collaboration.” 

To learn more, visit www.thedames.co and www.whitneymcduff.com. 

-Compiled by Jenny Peterson 


Fresh s Local 

The Lowcountry is rich in locally-grown produce and local farmers work every season 

to bring bright and crisp fruit, vegetables and herbs to local restaurant menus, farmer’s markets and 

in community supported agriculture boxes. Below are some produce farmers to know and how to 

get your hands on their beautiful bounty. 

By JENNY PETERSON 

Johns Island Grower Carries on 

Tradition of Farming in the 

Lowcountry 

Like life, farming is a continuous, learning process. And like life, success 

can be found by learning from those who came before you. 

John Warren, owner of Spade & Clover Gardens, is growing 

vibrantly-hued carrots, beets, cabbages, lettuces, spinach, ginger, turmeric 

and more on his 12-acre Johns Island farm that he runs with his 

partner Anna. 

Warren, an artist in his previous career, started Spade & Clover 

Gardens 11 years ago. He was a member of Dirt Works Incubator 

Farm on Johns Island for the first three years, learning the trade and 

graciously given permission to farm his own plots on other farmers’ 

tracts of land. 

“I learned from a couple of farmers, (especially) Sidi Limehouse 

(at Rosebank Farms) on Johns Island. I’ve found inspiration from 

him,” Warren said. 

Warren started out selling his harvest at the Charleston Farmer’s 

Market at Marion Square. 

“That got me in touch with a lot of the restaurants and local chefs 

who would frequent the market,” Warren said. 

Warren still farms those plots of land where he started out and 

continues to support and be supported by the farming community. 

Today, Spade & Clover Gardens’ produce is delivered to local restaurants, 

in weekly community-support-agriculture boxes that are assembled 

each week for more than 50 customers (with 7-9 items in each 

box), The Sunday Brunch Farmer’s Market at the Pour House in James 

Island and at the Lowcountry Street Grocery bus, bringing Johns Island 

produce that was harvested as early as the day before to everyone’s tables. 

Lessons from the Soil 

For Warren, produce farming is a humbling profession—some years 

crops don’t flourish as expected. Other years, new crops are added experimentally 

to see how they fare in the Lowcountry soil and thrive, 

with the staple crops serving as the farm’s bread and butter. 

“We recently got (heirloom) Charleston Wakefield cabbage in the 

last couple of years. That’s a really nice pointy cabbage,” Warren said. 

There’s a fava bean crop that’s he’s testing out. He farms outdoors 

and in a greenhouse that serves as a propagation house. 

“We’re growing Charleston hot cayenne peppers and we’re trying 

to grow a few papaya plants, bananas and plantains to give them a 

trial (run),” Warren said. “We’re lucky here in Charleston because the 

demand for vegetables is so high. You can play it safe in a lot of ways 

and then take a couple of risks.” 

Warren relies on his knowledge and experience—and that of his 

predecessors—to manage the risk. 

“The key to success is not growing too fast and not being overly 

ambitious. It took a while to get good at it and lots of trial and error. 

Lots of mistakes, a lot of luck and just lots of perseverance. If there’s 

a crop failure, it’s like, ‘OK, it is what it is.’ If there’s success, you say, 

‘Well that’s great.’ And you wait for next season,” Warren said. “It’s 

very much a flow and I think if you become kind of at home with that 

(flow), it makes it easy to stay with it.” 

To learn more, visit www.spadeandclovergardens.com 

Produce Farms to Know—and One ‘Agrihood’ 

For an expansive list with a map of local farms, visit 

www.lowcountrylocalfirst.org/member-directory/farms 

Spade & Clover Gardens – A Johns Island farm specializing in seasonal 

produce owned by John Warren. www.spadeandclovergardens.com. 

Kiawah River - Kiawah River’s agricultural neighborhood engages its 

residents with a working farm right outside their doorsteps. Neighbors 

can enjoy farm animals and the rows of farmland filled with seasonal 

fresh produce. www.kiawahriver.com. 

URB Farm - Herbs, flowers and edible greens sold at local restaurants wholesale 

and retail, owned by Amy and Dan Urbanik out of John’s Island. www. 

theurbfarm.com. 

Fire Ant Farm - A garden-style farm on Johns Island selling at the 

Sea Island Farmer’s Market on Saturdays year-round with online ordering 

options. www.fireantfarm.org. 

Rosebank Farms - A working farm since 1988 on Johns Island that has 

been providing fresh, high-quality produce to locals and visitors season 

after season, farmed by Sidi Limehouse. www.rosebankfarms.com. 

Lowland Farms - A 14-acre sustainable family farm on Johns Island 

specializing in heirloom vegetables, flowers and eggs farmed by Kenneth 

“Skinny” Melton. www.lowlandfarms.com. 

Joseph Fields Farm - A 50-acre, certified organic fruit and vegetable 

farm on Johns Island stewarded by Joseph Fields, a third-generation 

Gullah-Geechee farmer. Find produce at weekly Mt. Pleasant Farmer’s 

Market. 


Kindlewood Farms – Sustainable produce hand-harvested in Walterboro. 

Find produce at the Sea Island Farmer’s Market and the Mt. 

Pleasant Farmers Market. www.kindlewoodfarms.com 

Freeman Produce – A Johns Island farm harvesting seasonal vegetables 

including strawberries, okra, butter beans, potatoes and more. 

Find produce at the Mt. Pleasant Farmers Marker. 

URB Farm 

Spade & Clover Gardens 

URB FARM PHOTOS LYDIA HADLEY 


More Than Honey 

The buzz on pollinators 

Bees are more than just responsible for the delicious honey we enjoy, 

they are also important pollinators that help certain local crops stay 

robust each year. 

The bees handled by Mark Connelly, owner of Edisto Gold Honey, 

are hardworking pollinators, working in Lowcountry blueberry and 

watermelon farms to help bring pollen from one flower to the next. 

Connelly transports the hives by trailer to local farms that need a boost 

of bee power. The resulting raw wildflower honey is what makes up 

Edisto Gold Honey products—which also includes honey soap, bee 

pollen and other items sold at local farmer’s markets, online and specialty 

stores throughout Charleston. 

“If you rely on just natural bees, you might get half of a crop, or 

a far less crop than you would if you bring in managed beehives with 

thousands of pollinators spreading pollen from one flower to another,” 

Connelly said. “If those flowers don’t get the pollen they need, they will 

just drop to the ground instead of producing fruit.” 

Connelly has kept beehives since he was a teenager growing up in 

the foothills of North Carolina. He started pollinating apple orchards 

and then sold that honey in nearby general stores. Now living in St. 

George, Connelly began pollinating farms along the Edisto River, 

which inspired the name Edisto Gold Honey. 

“If a farmer needs me to pollinate a field, I’ll put a trailer full of 20 

hives in that field, leave them there for about a month and then when 

the flowers finish blooming, I’ll go and take them out and move them 

somewhere else,” Connelly said. Due to the various pollination sources, 

“every nectar has a slightly different flavor and color profile,” he said. 

Edisto Gold Honey bees have helped pollinate blueberry crops 

at the Black Pearl Farms in Branchville, SC, at farms on Johns Island 

and a newer partnership at Kiawah River, a “farm-to-table” 

agri-neighborhood. 

Edisto Gold Honey 

Connelly said it’s a symbiotic win-win relationship between the 

bees and crops and honey producers and farmers: Bees are looking for 

food for themselves as well as food to feed their larva while providing 

important pollination during the process. 

“They’re just really fascinating creatures,” Connelly said. 

Learn more about Edisto Gold Honey at www.edistogoldhoney.com. 

Mount Pleasant Farmers Market 

Mount Pleasant Farmers Market 

Hosts Dozens of Farmers & 

Food Vendors Weekly 

Pick up dinner and meal plan for the week with fresh, local, field-totable 

produce at the Mount Pleasant Farmers Market, which has longfocused 

solely on vendors who are local farmers, producers or food 

makers. The market kicks off its 2024 season on Tuesday, April 2 from 

3:30 p.m. until 7 p.m. and runs weekly through September. 

“We are a traditional farmer’s market with farmers and food 

products only with value-added food vendors, like spices and sauces,” 

said Tracy Richter, events coordinator and market manager for the 

Town of Mount Pleasant. “We have about 40 vendors and about half 

are farmers.” 

The market, now in its 27th year, is held on Tuesday evenings 

because local farmers had originally suggested that day as a way to not 

conflict with the previously established weekend farmers markets they 

attend, said Richter. 

“Our primary goal is in-season local fresh produce,” Richter said. 

Every Tuesday, attendees can hear live music and stock up on 

farm goods, from seasonal fresh fruit and vegetables, cheese, mushrooms, 

preserves, to fresh-cut flowers and herbs, fresh eggs and more. 

Richter notes there is always a line for strawberries from vendor Shuler 

Peach Company out of Holly Hill. 

“The Charleston area has such great farmers and producers, and 

they are all happy to talk with people about their products or help 

come up with ideas on how to use them,” Richter said. 

Some vendors come only when their products are in season, like 

the much-anticipated summer crop butter beans provided by J Mac Produce—A.K.A. 

the “butter bean lady” —who travels from Manning, SC. 

There is also prepared food at the market, like fried shrimp and 

quesadillas, with plenty of picnic tables and grassy areas to enjoy a meal 

and live music. 

Clemson Extension Master Gardeners are also on hand to test 

soil samples from your yard to help you kickstart your own garden. 

The market is located at 645 Coleman Boulevard and offers free parking. 

Find more into at www.experiencemountpleasant.com/play and 

follow along on social media at www.facebook.com/MountPleasant- 

FarmersMarket. • 



Crabbers work around the clock to pull in 

limited-run softshell crabs 

By BARRY WALDMAN 

Crabber Dave Richardson 

after a day’s haul from 

Lowcountry waters. 

PHOTOS PROVIDED BY DAVE RICHARDSON 

In a good soft-shell crab season, crabber David Richardson can pull 15,000 “peeler crabs” 

out of the water in three days. Those peelers are female Atlantic blue crabs destined for two major 

life changes—first as they molt out of their hard shells in the coming days and then as they 

transition to lunch for hungry humans feasting on “soft-shell” crab, which comes around just once 

a year, for about two weeks, in the spring. 

The sweet, delicate flavor of “softies” is a milder 

version of blue crab taken from the shell. 

Richardson calls it “all the good with none of 

the bad” because it can be eaten nearly whole 

without extracting it from a shell. 

“Blue crab meat is some of the sweetest 

stuff the good Lord put on this Earth. Salty, 

sweet, crunchy, and don’t need no seasoning,” 

Richardson said. 

It had better be, because soft-shell crab 

is a bear to harvest. Blue crabs molt at specific 

but unpredictable times and become so 

vulnerable to predators and rough handling 

once they do, that soft-shell hunting is a 

painstaking business. 

Because females about to molt seek out 

males for protection and reproduction, crabbers 

bait their special “peeler traps” with the 

most macho male blues to lure them in. 

Once the day’s catch is done, Richardson 

takes his catch down to his parents’ shed 

on the Wando dock where they are placed in 

shallow salt water on tables and watched like 

hawks around the clock for signs of molting. 

Blue crabs molt with lightning speed, so 

they must be monitored or they will quickly 

fail the soft-shell exam. 


According to the South Carolina 

Department of Natural Resources, molting 

lasts for only a few minutes as the crab 

pushes out the rear of the old shell. 

Richardson says once their shells crack, 

workers have up to three hours to get them 

into wet, hay-filled boxes and refrigerated 

before being shipped to area restaurants or 

sold at Richardson’s parents’ fish market, 

Marvin’s Seafood in North Charleston. 

Experts suggest anyone buying softies at a 

market cook them up that day or the next, as 

they won’t last much longer in their fraught 

state. 

“It’s a whole process, 24 hours-a-day 

for about a 30-day season,” Richardson said. 

“They’re a difficult critter to figure out and 

not everyone has the gear to do it.” 

A bevy of special peeler traps are required, 

which Richardson estimates cost 

$5,000 or $6,000 total. Add the attention 

to detail and the learning curve, and most 

crabbers don’t bother with them. 

Now you know why you pay so much 

for a soft-shell crab sandwich at your favorite 

seafood joint. The fisherman gets a 

buck or two per crab; the wholesalers mark 

them up to $5.50-$7.00, and once it gets on 

a bun you could be paying $20, though the 

accompanying garnishes account for a bit of 

that. 

The University of Florida found a 

pound of blue crab yields about 2 ¼ ounces 

of meat, which the yields 53 calories, 15 

grams of protein and barely a gram of fat, 

with a side helping of calcium, phosphorus, 

zinc, copper, iron and potassium. No 

sugar, no carbs, no ingredients you can’t 

pronounce. And other than the eyes, gills 

and abdominal armor, the entire animal can 

go on the plate. 

If 15,000 harvested crabs sounds unsustainable, 

it’s actually just a drop in the 

ocean. Blue crabs lay millions of eggs, and 

though only a handful survive from all that 

roe, it’s enough to keep the small number of 

soft-shell crabbers from overfishing in these 

parts. The same can’t be said for fisheries 

elsewhere, particularly in the Chesapeake 

Bay, where environmental pressures have 

depressed yields and threatened the blue 

crab population. 

Locally-caught “softies” show up in 

Lowcountry cuisine mostly during the 

late spring and summer, best enjoyed sauteed, 

grilled, pan-seared or fried. Popular 

preparations are generally part of an appetizer, 

lunch or dinner, cooked in lemon juice, 

dusted in cornmeal and fried, sauteed and 

coated in tartar sauce, or just dropped on a 

bun with lettuce, bacon and tomato in a soft 

shell crab BLT. It’s as iconic to the Lowcountry 

as shrimp and grits, except with a 

shorter season. 

Soft-shell crabs are a telltale sign of 

spring too, as true as Confederate jasmine, 

azaleas, the Cooper River Bridge Run and 

the RiverDogs. But they’re the most delicious. 

Find them at popular Charleston-area 

seafood restaurants this season (generally 

late April) and on restaurant specials boards 

throughout the season. • 

(Above and bottom left): Soft-shell crabs boxed 

up and ready to ship to local restaurants or to sell 

at Marvin’s Seafood in North Charleston; (Right): 

Specialized crab traps are used to catch female blue 

crabs who are about to molt and become a limitedrun 

restaurant menu highlight; (Below): Female 

blue crabs are caught in special traps bailed with 

male crabs to lure them in. 



‘Goat’ Milk? 

Jeremiah Farm & Goat Dairy leads the way in 

sustainable goat milk production 

By JENNY PETERSON » Photos by PRISCILLA THOMAS 

“I did not wake up one day and say, ‘I’m going to be the goat lady and I’m going to 

have a goat dairy,’” said Casey Price. “That wasn’t it at all. I just wanted a homestead—to raise as much 

of our own food as we can and to have our kids have this bucolic life with their hands in the dirt.” 

Finn, the stud on the farm, 

who will be welcoming 

babies with ten separate 

goats this season. 

That desire began a whirlwind trial-by-fire 

foray into dairy goat milk farming, which 

started with one pregnant goat named Rosie 

(named for her reddish coat) to what is now 

the thriving Jeremiah Farm & Goat Dairy on 

Johns Island. 


Today, 11 dairy goats (and their stud), 

a mix of Nubian and Alpine goats, call the 

sustainable farm home. The farm is welcoming 

new arrivals and a fresh source of rich and 

creamy goat’s milk this spring. 

It was Casey’s husband, Tim Price, who 

first suggested the family add a dairy goat to 

the mix on their 12-acre Johns Island property 

that already had chickens and gardens. Tim 

was no stranger to farm life, having been raised 

on a 110-acre farm in Virginia and—as Casey 

notes—he has always been an avid milk lover.

Casey Price pets dairy goat Mindy 

(foreground) and Orrio, who are 

both expecting this spring season, 

in the pasture where the female 

goats eat hay in their “24-hour 

salad bar,” Casey says. 

Tullia, also expecting 

this season. Momofuku 

is in the background. 

Mindy, scheduled 

to deliver between 

March and June of 

this year. 

“In the year 2002, we were reading something 

like ‘Mother Earth news,’ one of those 

crunchy homesteading publications, and Tim 

says, ‘Did you know that a dairy goat can give 

you a gallon of milk a day?’” Casey recalls with 

a laugh. “I said, ‘Wow, that’s a lot of milk,’ and 

he replied, ‘We should get a dairy goat.’” 

Casey, who “didn’t know the first thing 

about goats” at the time, packed her kids in the 

minivan and drove to the Johns Island Library 

to see if there were any books about raising goats. 

(Casey notes that in the early aughts on Johns 

Island, high-speed internet and Google weren’t 

the norm in researching unknown topics). 

At the library, there was one book available, 

a basic guide to raising dairy goats. 

“My son was five or six years old at the 

time and I said, ‘I think I’ll make that part of 

his homeschooling,’ and we started reading a 

chapter a week,” Casey said. “So, as I’m reading 

this book to the kids and driving around Johns 

Island, I saw these little yellow tiny signs (on 

telephone poles) that read, ‘goat milk’ with a 

phone number.” 

That kismet call—as it turned out, to 

longtime Johns Island dairy goat farmer Tyler 

Davis to get insight into dairy farming— 

changed the trajectory of the Prices’ life. 

“I called him and I said, ‘My husband 

thinks we should get dairy goats. Can you help?’ 

And he said, ‘Sure come on over,’” Casey said. 

When her minivan rambled through his 

wooded property and parked in his driveway, 

Casey and her son were immediately approached 

by an Alpine goat named Jan, who knocked the 

small boy over as her way of a greeting. 

Coming outside to round Jan up was 

Tyler Davis, a man of short stature in his 80s. 

“He said, ‘Let’s walk and talk,’” Casey said. 

“He showed me where Jan lived—he had a little 

shed for her. He was easy to talk to and full 

of information. I didn’t even know what questions 

to ask him because I hadn’t yet finished 

the book!” 

It was Tyler Davis who gave Casey her 

first sip of raw goat milk. “I told him, ‘Don’t 

pour me a whole glass because I may not like 

it,’” Casey recalls. “I held it in my mouth for a 

second before I swallowed it and I know I had 

a confused look on my face because I looked at 

him and said, ‘Wow, that tastes just like milk.’ 

And he said, ‘Well, it is milk.’ 

She adds, “It’s so funny because that is the 

number one comment I get on my farm, too, 

although little kids say it tastes like ice cream 

because it’s got that sweet flavor on the top of 

your tongue.” 

After a successful meeting with Tyler Davis 

and being inspired to get a dairy goat of her 

own, Casey looked in the South Carolina mar- 


Casey Price in the 

garden at Jeremiah 

Farm & Goat Dairy 

ket bulletin—think Craig’s List for goats— 

and found a pregnant Nubian goat listed for 

sale in nearby Cottageville. She packed up the 

minivan once again with her kids and drove 

the hour or so to check her out. 

“I had cash in my pocket and the kids and 

I were taking a field trip to Cottageville,” Casey 

said. “The owner said the goat was expecting in 

about a month. I thought that would give us 

plenty of time to build a shelter because all we 

had was one little shed.” 

The family loaded the goat—named Rosie 

by the kids—into the back of the minivan 

and headed back to Johns Island. 

It turned out to be an earlier-than-expected 

delivery. Just two days later, the Prices had their 

first baby goat on the farm. Tyler Davis came 

over to walk them through the milking process. 

“He brought his milk stand, his milk pail, 

his cleaning supplies and showed me what to 


do,” Casey said. “We walked Rosie up on his 

stand—there was food at the end and my kids 

stood on either side of her petting her and Mr. 

Davis showed me how to wash the udder and 

how to squirt the first streams out. He put the 

pail under there and started milking,” Casey 

said. The rest, as they say, is history. 

Passing on Knowledge 

While Jeremiah Farm & Goat Dairy has 

humble beginnings, it has evolved into not just 

a raw goat milk farm, but also an informational 

agribusiness. Casey is a natural teacher, passing 

on her vast knowledge of dairy goat farm 

practices that she learned from Tyler Davis to 

visitors to the farm and anyone else curious 

about starting their own dairy farm. There are 

two other goat dairies in Charleston County. 

“If we don’t tap into those older farmers, 

then we lose out. Mr. Davis taught me all the 

things he knew. He became such a friend and 

was more than happy to share his knowledge,” 

Casey said. When he passed away, the Prices 

inherited his goat Jan, along with his beloved 

mule, Earl. Thanks to Jan, the goats on the 

farm are now Alpine and Nubian crossbreeds. 

Casey is happy to pay Tyler Davis’ knowledge 

and passion for the industry forward. Casey 

expertly explains how dairy goats generally 

have between two and five “kids” each year— 

two being the most common—and how they 

nurse for 8 to 16 weeks, the mother splitting 

the milk between her young ones and providing 

for the family farm to drink and sell. The 

goats produce way more milk than their offspring 

need. The mothers are milked for several 

months after their babies are weaned. 

Some of the goats are kept on the farm for 

procreation and others are sold, which makes 

up one of the farm’s largest income sources.

Soap made from the goat’s 

milk on the farm. The farm 

hosts soap-making classes 

throughout the year and sells 

the soap at the farm. 


While female goats are the most valuable 

for a dairy farm, both in providing for 

more milk and for selling, Casey said it’s also 

important to have a quality stud for breeding 

each year. The farm’s stud, Finn, successfully 

impregnated ten goats this season, all set to deliver 

between March and May. The most boom 

year, the farm had 37 baby goats. 

Casey stagger breeds so that not all goats 

deliver at the same time and aims to keep a 

steady supply of milk available. 

“I usually know within five days when 

babies are expected. I like to plan, and I like for 

the moms to have the best birthing experience 

with everything they need,” she said. 

During the milking process, a stainless 

steel pail and strainer are used for milking and 

to filter the milk, which is then put into halfgallon 

jugs and sold on the farm. 

Casey said planning for the births is also 

important in order for the baby goats to bond 

with humans as soon as possible. Friendly 

goats are an asset on the farm, which has 

visitors come by to purchase milk and soap 

making and cheese making classes that Casey 

hosts throughout the year. Casey said this year 

she is looking into getting a permit to sell goat 

cheese made on the farm. 

Through May, there will be baby goat snuggle 

sessions with the public. Prior to the COVID 

pandemic, Casey hosted baby goat yoga. 

Life in the pasture 

Things have gotten significantly more advanced 

since the first baby goat was born on 

the farm. There are farm stands and milking 

machines, barn cameras, commercial grade 

jugs and three herd guardian dogs to protect 

the flock. The farm has since added pigs, a 

horse and farmer’s guardian dog. 

Dairy goats are “retired” after ten years, 

and either live on the farm as pasture goats or 

sold to others as pets. 

“We are a sustainable homestead and 

every animal has a job. There is no ‘free 

lunch’—everybody pays their way,” Casey 

said. “The horses give us manure, which goes 

to feed the plants in the garden and they also 

mow the pasture.” 

Male goats not suitable as studs get sold 

as pets. Produce from the small garden is sold 

to the public. “A lot of people have the mentality 

that a farm only means produce, but it’s 

so much more than that,” Casey said. 

She recalls bible passage Jeremiah 29:4- 

7 that reads in part, “Build houses and live 

in them; plant gardens and eat their fruit.” • 

“We are Jeremiah Farm after all,” Casey said. 

Learn more about the farm, classes and other 

events at www.jeremiahfarm.com. 

Elle the horse, who is 

34 years old-far longer 

than the average horse’s 

life span. 

“Old Red,” 

a 1941 

Farmall 

tractor. 

Charlie the farm cat 

Ava the farm 

Doberman-the 

“farmer’s protectorwith 

Casey in front 

of the winter pastures 

with a cut flower 

garden to the right. 


Grade A fresh raw goat 

milk from the farm. 

March/April 2024 | 73 



Celebrity 

Home 

Actress 

Melanie Paxson’s eclectic 

Daniel Island home 

By EMILY SHIFFER 

Photos by JIM SOMERSET 

Actress Melanie Paxson has 

found her “forever home” in 

Charleston. Paxson, her husband, 

Andy, and their two 

children, Miller and Winifred, 

moved to Charleston at the 

beginning of the pandemic in 

June of 2020 after over 20 years 

of living in Los Angeles where 

she was based as an actor. 

“You flirt with the idea of 

moving as an actor and settling 

into this fantasy of a 

‘white picket fence’ lifestyle,” 

Paxson says. 

After her close friends decided 

to move to Charleston in 

January 2020, Paxson became 

intrigued with the idea of her 

family making a similar move. 


A gallery wall organically created 

from the family’s special photos and 

memories on the living room wall. A 

pair of Siesta Lounge Chairs by Ingmar 

Relling and couches with custom fabric 

from Celadon add to the Mid-Century 

Modern aesthetic. 

“I had never visited Charleston,” says Paxson, who started to look at 

houses online. When a home came on the market right across the street 

from their dear friends off Clements Ferry Road, Paxson and her husband 

decided to put an offer on it, sight-unseen. 

“It was divine intervention,” says Paxson. “It was a huge move 

across the country.” 

After settling in and getting to know Charleston better, Paxson 

fell in love with Daniel Island and began house hunting there with 

her incredible agent Kristin Abbate. They sold their starter Charleston 

home and set their sights on renovating their new “forever” home on 

the island. Described by Sam A Ritan Home Improvement’s Rob Roca 

as a “builder grade home from the early 2000s,” Paxson had a blank slate 

to create with. Sam A Ritan, based in Mt. Pleasant, was instrumental in 

the home improvement and finish work. 

The family lived in an apartment for nearly 10 months as renovations 

took place, and officially moved into their forever home in 

September 2023. 

The first space Paxson started renovating was the kitchen, which 

was directly inspired by a New York City-based designer she followed 

on Instagram named Athena Calderone. 


Light fixtures by Visual 

Comfort throughout the home 

are art pieces on their own, the 

homeowner describes. 

“Her kitchen has an old 1900s turn-of-the-century New York 

City-vibe, which you see in downtown Charleston—the tiles, the 

marble, the beautiful floors, the craftsmanship,” says Paxson. 

To hone in the aesthetic, Paxson worked with Unique Kitchens 

and Baths out of Maryland. “I wanted the kitchen to be black (like 

we had in Los Angeles). I love black—it reminds me of England, the 

high-gloss black cars.” 

Hanging above her stovetop in the kitchen is a pink umbrella 

framed in an acrylic shadow box that she received as an end-of-shoot 

gift from the director John Lee Hancock of the movie she starred in, 

Saving Mr. Banks. 

Paxson implemented other marble and tile touches throughout 

the home, working with Palmetto Flooring, Encore Stone and Buckhannon 

Tile + Design to perfect details in bathrooms and her laundry 

room, which features black and white matte marble floors. 

From there, she turned to Pinterest to help her come into her 

remodel with a clear vision. 

“Pinterest can really help a girl out. I started pinning a ton of 

stuff,” says Paxson, who credits the algorithm for understanding exactly 

what she was looking to capture. 


Green plants in 

striking vases flank 

the kitchen windows, 

which overlook the 

dock on the Coburg 

Marsh. Vinyl floor 

mats from Hudson 

and Vine look like 

Gilded Age parquet 

flooring. 

A black and white color scheme runs 

through the open kitchen, from the 

striking island to the choice of marble 

in the backsplash. 

“Our home is not coastal, but it definitely feels like it could fit in 

downtown Charleston,” says Paxson. 

Paxson took cues from her kitchen’s design to inspire more choices 

for the home’s open concept lower floor, starting with the powder 

room. 

“I wanted it to feel classic, so we used black and white marble in 

a checkerboard pattern,” says Paxson. 

Rich colors, textured textiles and wallpaper heavily influenced 

Paxson’s ideas for her family’s new home, a vast difference from her 

lighter and breezier Los Angeles abode. 

One wallpaper she fell in love with was Gucci’s Heron Print 

wallpaper in green. 

“It feels very Southern–I love birds, I love florals. A lot of the patterns 

I’m using in the house feel very Charleston to me,” says Paxson. 

It was House of Hackney’s Hollyhocks wallpaper in Autumn that 

helped thread the colorway of Paxson home. (She placed it in the water 

closet in the main bedroom, as well as on the ceiling in her closet.) 

“I used a swatch to inform all the colors of our couches, curtains 

and shades in the dining and living room. It’s so joyful and delightful,” 

says Paxson. “I bring the swatch with me everywhere.” 

Vintage and antique touches are peppered throughout the home. 

Her dining room table is vintage mid-century, which she sourced from 

Elizabeth Stuart. Paxson also did her own hunting and buying on Etsy, 

where she found multiple mid-century modern pieces for her living 


Artwork is placed 

throughout the home. 

The office was painted in 

a high-gloss “sap” color by 

Farrow & Ball surrounding 

another gallery wall. 

Unique Kitchen and 

Bath created the 

serene bathroom. 

House of Hackney’s 

Hollyhocks wallpaper in 

Autumn was placed in 

the water closet off the 

main bedroom. 

room that “thrill me,” she said–including Modernica Fiberglass Shell 

chairs, Ingmar Relling’s Siesta chairs and another mid-century coffee 

table that she describes as “simple and clean.” 

“I love simple lines. I don’t want everything to feel new. I want 

things to feel like they’ve been here for a while, even though they 

haven’t,” she says. “I definitely like form, but function is very important 

to me. Things have to be functional.” 

With the help of local furniture and décor store Celadon, her vision 

came to life with custom fabric for two large couches in the living 

room that balance out the other pieces. But maintaining open space 

was crucial in her design. 

“I know I look like a maximalist, but if I don’t love it or use it, I don’t 

want it. I consider myself the most maximal minimalist,” says Paxson. 

One word to describe her design aesthetic: eclectic. “I’m pulling in 

mid-century modern, traditional and more ornate pieces. I’m hoping 

it’s eclectic. I love embracing it all,” she says. 

The gallery wall that sits between the living room and kitchen is 

the area Paxson is most proud of in her home, and the space that means 

the most to her. 

“I love art. A lot of our art are pieces we picked up along the way 

that aren’t necessarily expensive, but they mean a lot to us,” says Paxson, 

including a pastel chalk silhouette of her mother that was done in 1966. 

One artist Paxson discovered after moving to Charleston was 

Whitney Stoddard. 


Gallery walls are a 

feature in every room. 

Gucci’s Heron Print 

wallpaper was a source 

of inspiration and lines 

the powder room. 

Custom-built cabinets by 

Unique Kitchen and Bath 

add function and style. 

Melanie and Andy 

Paxson at home with 

their kids Miller and 

Winifred. 

“I’m in love with her artwork. It was a big inspiration for our 

living room and gallery wall,” she says. Other artists found on her wall 

include Ron Giusti and Sally King Benedict. 

The artwork climbs up towards the room’s 20-foot ceilings, and 

is surrounded by lights from Visual Comfort (who did the lighting 

throughout the entire house), Paxson adds that “the lights look like art.” 

Gallery walls are a feature Paxson has had in every home she’s 

shared with her husband Andy, who helps her curate the pieces. 

“We don’t map it out. We just start, and it grows authentically,” 

she says. 

Custom built cabinets done by Sam A Ritan Home Improvement 

helped expand all the space throughout Paxson’s home, including a 

play area upstairs for her children. 

“Melanie’s house had numerous unique spaces and alcoves,” says 

Roca. “We were able to maximize underutilized space with creative 

and innovative solutions.” 

The house also features a home office that Paxson painted in a 

high gloss olive green hue called Sap by Farrow & Ball. Art by her husband 

Andy’s father proudly hangs there, symbolizing the importance 

of art and family to the Paxsons. 

One space that drew her to choosing the Daniel Island home 

is the FROG–the full room over the garage–that Paxson renovated 

specifically as a suite with a kitchenette for her parents to stay in for 

extended stays in Charleston. 

“We never want to move,” says Paxson. “This feels like home.” • 

Resources 

Lighting- Visual Comfort (downtown) 

Tile- Buchannon Tile (Mount Pleasant) 

Flooring- Palmetto Flooring (Charleston) 

Counter Tops- Encore Stone (Charleston) 

Kitchen & Master Bath- Unique Kitchen and Bath 

Interiors- Celadon 

Finished and custom cabinets- Sam A Ritan Home Improvement 

(Mt. Pleasant) 

Stone fabricators and installers- MVP Granite (Charleston) 

Hardware- Foxworth Decorative Hardware (Mt Pleasant) 

Fixtures- Moluf ’s Supply Co. (Charleston) 

Curtains- Island Shade Shoppe ( Johns Island) 

Material selections designer - Courtney Perillo Interiors 

Interior decor consultant - Paige Interior Designs 


Food+Drink 

DINING OUT | IN THE KITCHEN | RESTAURANT GUIDE 

BBQ Tuna 

Topped with fried oysters, country 

ham butter, green onions and mustard 

at Slightly North of Broad. 

See page 82 

PHOTO JAMES STEFIUK 


FOOD + DRINK | DINING OUT 

By WENDY SWAT SNYDER 

Photos by JAMES STEFIUK 

Farm to Fork 

Slightly North of Broad stays true to its culinary roots 

I 

t’s been thirty years since 

Slightly North of Broad opened for 

business in an 18th century building on 

East Bay Street. Charleston had bounced 

back from Hurricane Hugo better than ever, 

and was becoming known nationally as a 

dining destination. 

Then—as now—S.N.O.B., as the eatery 

is affectionately known, was at the forefront of 

sourcing ingredients locally, before farm-totable 

was a catch phrase. S.N.O.B. executive 

chef Russ Moore was mentored by renowned 

chef Frank Lee, a S.N.O.B. founding partner 

and Lowcountry legend. Along with a small 

cadre of local chefs, Lee advocated for South 

Carolina farmers and raised awareness of the 

value they brought to the table. 

“I was hired by Frank Lee in 2002 and 

worked with him for 15 years,” says Moore, 

who worked his way up from line cook/ dishwasher 

after earning a degree in culinary arts 

at Johnson & Wales University. “We get along 

great. I run the kitchen very differently than 

he did but our philosophy on food is almost 

identical, so it turned out to be a very good fit.” 

Lee handed over chef duties to Moore 

around 2008. In 2015, Hall Management 

Group purchased S.N.O.B. and sister restaurants 

High Cotton and Old Village Post 

House. Lee retired soon afterward. 

Moore got his start in hospitality as a teen, 

cooking in a restaurant in Pensacola, Florida. 

“I loved the culture—it’s a very dynamic, 

constantly evolving work environment,” he said. 

Moore says his culinary approach revolves 

around sourcing product from a purveyor 

that you know, a tenet shared by Lee, 

who, in the early 1970’s, opened a vegetarian 

restaurant and natural foods co-op in Columbia, 

SC, offering produce from area farmers 

he’d built relationships with. 

“The objective is to take those raw ingredients 

and put them through a process that 


day, and get them out to the table that night,” 

explains Moore. “S.N.O.B. really shines when 

produce and fish are coming in that morning, 

and we take those ingredients and apply 

some technique to them, combine them with 

a few other ingredients and get them out to 

the guest. It’s all about showcasing the fresh, 

local product.” 

“It’s really cool to be able to work at a restaurant 

that was so instrumental in kickstarting 

farm to table, and the Charleston culinary 

scene as we know it,” says S.N.O.B. general 

manager Allison Carey. “And S.N.O.B. is still 

so relevant today—it’s definitely an honor to 

work here, and to have the responsibility of 

stewarding the restaurant forward.” 

The Atlanta native graduated from the 

College of Charleston with majors in hospitality 

and tourism management and business administration. 

Her first restaurant stint was as a 

server at High Cotton, when it was still owned 

by Maverick Southern Kitchens and Frank 

Lee was still overseeing culinary operations. 

Carey worked her way up to management 

there, rising to assistant general manager 

at the Old Village Post House before 

transferring to S.N.O.B. In 2021, she took 

over as general manager. 

“I’d had conversations with the Halls 

about opportunities to grow my career,” said 

Carey. “When a position opened at S.N.O.B., 

they offered it, and I jumped on it. They’re a 

great family to work for. They give us everything 

they can to help us succeed.” 

Inside S.N.O.B., the historic building’s 

original brick archway showcases an open exhibition 

kitchen. The cozy space features oriental 

rugs and hardwoods; white cloth tables 

and banquettes assure comfortable seating. 

Striking large format artwork by local artists

(left): The dining room at Slightly North of Broad; 

(Right:) Grass-fed beef carpaccio features thinly-sliced 

raw beef, red wine dijon, parmesan cheese and a grilled 

baguette; (Below, clockwise from top left): Executive 

Chef Russ Moore; Banana Cream Pie with caramelized 

banana and rum caramel; BBQ Tuna topped with fried 

oysters, country ham butter, green onions and mustard. 

cover sunny hued walls. My dinner guest and 

I were greeted by Danielle McNeeley, whose 

cheerful disposition and solid knowledge 

made our experience a pleasure. 

We munched on moist buns made inhouse 

with corn meal from Adluh Bros. Milling 

Co. and sipped Berry Mystic mocktails 

as we studied the evening’s offerings. Still on 

the menu after three decades is the S.N.O.B. 

version of the Lowcountry staple, shrimp and 

grits. The current iteration was redolent with 

North Carolina country ham and sausage 

made in-house with pork from Keegan-Filion 

Farms in Walterboro, SC. Shrimp are hauled 

in from Crosby’s Seafood and Marsh Hen 

Mill in Edisto Island provided the heirloom 

grits. Housemade shrimp stock boosted the 

rich flavor profile of the savory sauce. Moore 

participates in the Good Catch program, an 

initiative of the South Carolina Aquarium that 

promotes local, sustainable seafood practices. 

BBQ tuna featuring sustainable Yellowfin, 

also from Crosby’s, is another longstanding 

menu favorite. The tender fish was lightly 

dressed with a tangy mustard-based sauce, a 

salty country ham butter and topped with tiny 

local oysters deep fried to a crispy crunch. 

We also sampled a couple of small plates, 

excited to see a steamed clam dish featuring 

bivalves from Charleston aqua culture pioneer 

“Clammer Dave.” Tender, tiny clams floated 

in a roasted garlic cream enriched with wine 

and the steamers’ own brine. We needed extra 

baguette to mop up the amazing sauce. 

The carpaccio was built around grass-fed 

beef from North Carolina-based Brasstown 

Beef, a heritage cattle ranch owned by the 

Whitmire family—recognized for additivefree, 

highest quality beef and sustainable 

practices. A bracing dijonaise aioli, parmesan 

and beautifully charred baguette completed 

the delicate dish. 

The perfectly roasted duck breast was 

served with a classic a l’orange gastrique—a 

flavor-forward sauce laden with orange zest 

and sherry vinegar. A rich cannellini bean 

puree and crispy Brussels sprouts finished the 

lovely presentation. Ambrose Family Farm 

supplies the kitchen’s local produce. 

The dessert list offered decadent pies— 

banana cream and sour cream apple—and a 

rich, velvety pot du crème, our favorite, and 

chef ’s, as well. 

“We use a bitter chocolate that balances 

out the sweetness of the custard base,” says 

Moore. “We sprinkle the top with a pinch of 

local sea salt from Bull’s Bay Saltworks.” Freerange 

eggs used in the custard hail from Storey 

Farms, and dairy product is from upstate farm 

Hickory Hill. Moore says he sources cream and 

crème fraîche from Lowcountry Creamery. 

Staying true to the pillars on which it 

was founded, S.N.O.B. celebrates Charleston’s 

food culture through exemplary service, 

relationships with farmers and respect for all 

things local. • 

Slightly North of Broad 

192 East Bay Street 


843-723-3424 

www.snobcharleston.com 


FOOD + DRINK | IN THE KITCHEN 

Fresh Spring 

Delights 

Photos 

and Recipes by 

KAITLIN GOODING 


As the weather starts to warm up, 

we begin looking to those bright spring vegetables 

and fruits for new recipe inspiration. Although 

spring temperatures can bring some hot days, 

don’t let it deter you from trying this delicious 

beet soup. Make the spring salad for a light side 

or pair it with the seared salmon for a showstopping 

main dish. Toss the salad with the 

Dijon dressing for a salad you won’t be able to 

resist. And these protein balls will upstage any 

candy tempting you this Easter and will leave 

you feeling full longer. Cool off one afternoon in 

the shade with this fresh strawberry banana 

smoothie or start your day off right and enjoy 

one for breakfast. 

Beet Soup 

Servings: 2-3 

Ingredients 

2 russet potatoes (peeled, diced) 

2 small beets (peeled, dliced) 

1 tbsp fresh lemon juice 

1 tsp sugar 

2 tbsp butter 

1/2 onion (minced) 

1 garlic clove 

2 cups chicken broth 

1/2 cup heavy cream 

Salt & pepper 

Chopped fresh dill to garnish 

Radish, thinly sliced to garnish 

Directions: 

1. Preheat oven. Add potatoes and beets to 

a bowl and toss in olive oil. Add the vegetables 

to a rimmed baking sheet, season 

with salt & pepper. Roast in the oven until 

beets and potatoes are tender, about 30- 

35 minutes. Remove from the oven. 

2. Add a large saucepan to your stove and cook the 

onions, potatoes, garlic, sugar, and beets in the 

butter and cook for 5 minutes. Add the broth, salt 

& pepper (as desired), let simmer for 15 minutes. 

Transfer to a blender and mix until smooth. 

3. Pour the soup back into the saucepan and mix 

in the cream and lemon juice. Continue stirring 

the soup until warmed though. Pour into your 

bowls and garnish with dill and radish slices. 

Arugula Spring Salad 

Servings: 2 

Ingredients 

2 cups spinach 

2 cups arugula 

1 cup fennel (thinly sliced) 

1/2 cup pumpkin seeds 

1-2 thinly sliced radishes 

1/2 cup Parmesan (grated) 

Salt/ Pepper (as desired) 

Directions: 

1. Mix spinach and arugula together and create a bed of greens 

on the plates. 

2. Thinly slice the radish and fennel and add to the plated greens. 

3. Add the pumpkin seeds and fresh grated cheese on top. 

Add the delicious Dijon vinaigrette (see below) or dressing 

of choice. Season with salt & pepper. Add the seared 

salmon for a more substantial meal. (see next page) 

Dijon Dressing 

Ingredients 

Pinch of kosher salt 

1/2 cup extra virgin olive oil 

1 tbsp honey 

1 garlic clove (minced) 

1/2 tbsp shallot (minced) 

1/2 tsp Dijon 

1 tbsp fresh lemon juice 

1 tsp red wine vinegar 

Directions: 

1. Add all ingredients to a blender 

to blend smooth. If you don’t 

have one available, add ingredients 

to a mason jar and shake 

until dressing is well mixed. 

2. Put it in the refrigerator in an 

airtight container and use up to 

a week. Shake before using. 


FOOD | IN THE KITCHEN 

Simple Seared Salmon 

Servings: 2 

Ingredients 

2 salmon filets 

2 tbsp olive oil 

Salt & pepper to season 

Cast Iron Skillet 

Directions: 

1. Preheat oven to 300 degrees F 

2. Add skillet to stove top and pour olive oil 

in. Heat the skillet to medium or medium/high. 

3. Season your salmon with salt and pepper. 

Once the oil is warmed through, add your 

salmon flesh side down and cook for 5-6 

minutes or until it has a brown crisp layer. 

4. Flip the salmon skin side down and transfer to 

the oven for 5-6 minutes or until it is cooked all 

the way through. Be careful not to overcook. 

5. Add on top of our arugula spring 

salad for a delicious dinner. 


Strawberry- 

Banana Smoothie 

Servings: 2 

Ingredients 

1 banana (can use fresh or frozen) 

2 cups strawberries (can use frozen or fresh) 

1 cup milk (can substitute nondairy or water) 

1/2 tsp vanilla extract 

1/2 tsp cinnamon 

1/2 cup ice (if not using frozen fruit) 

1 tbsp peanut butter (can substitute almond butter 

or other alternative) 

Directions: 

1. Add all ingredients into a blender and blend until smooth. 

2. Pour into a cup and enjoy.container and enjoy. 

Protein Ball Snack 

Ingredients 

1/4 cup coconut flakes (unsweetened) 

1 tsp cinnamon 

1/2 tsp vanilla 

1/2 cup water 

1.5 cups almonds 

1/4 cup flax meal 

1 serving vanilla protein (of choice) *optional 

1/4 cup dark chocolate chips 

Directions: 

1. Add all ingredients into a high-powered blender and 

mix until it has formed a dough like consistency. 

2. Remove the dough from the blender and 

add the chocolate chips, mixing it all in. 

3. Roll the dough into one-inch balls. 

4. You can eat right away or refrigerate in an airtight 

container and enjoy throughout the week. 


Restaurant 

Guide 

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. 

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

bar and eatery with artful decor & locally sourced Southern 

fare for breakfast, lunch & 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 ever-changing 

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 

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. 


The Tell-Tale Heart burger, 

with a fried egg, applewood 

bacon and cheddar cheese 

at Poe’s Tavern 

or 20 including the covered patio. Five courses for $60. 

Menus are tailored to guests and change daily, from filet 

to red snapper. Visit the restaurant’s Instagram page @ 

rutledgekitchen for a chalkboard photo of the menu. 

Downtown location reservations at 6 pm and 8 pm 

Tuesday-Sunday. West Ashley location reservations 

Tuesday-Saturday at 6 pm and 8 pm. 

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. 

Stacks Coastal Kitchen & 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. Closed Sunday. 

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-toorder 

and daily specials to enjoy indoors or on the patio. 

Rodney Scott BBQ (D) 1011 King St., 990-9535. 

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 BBQ Joint (JI) 1622 Highland Ave. 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 in-house. Enjoy 

the outdoor area and lively bar daily 11 a.m. until 9 

p.m. and open until 10 p.m. Fridays and Saturdays. 

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. 

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 

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Downtown: 117 Spring St., 584 King St., 6 Anson St., 246 Meeting St. 


RESTAURANT GUIDE 

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. 

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. Oldfashioned 

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 seasonally-rotating 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. Worldclass 

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. Nationally-acclaimed 

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 Parisian-inspired 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 café-inspired 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 freshlymade 

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.


RESTAURANT GUIDE 

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. 

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. 

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 

“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 woodfired 

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. 

Mediteranean cuisine 

with Homemade 

Pastas & Bread 

Celiac & Vegan Options 

Outside Dining 

Indoor Dining 

75 Wines 

by the Glass 

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) 45 Wappoo Creek Dr., 

795-1963; (D) 41 Market St., 853-2900. “Family owned 

for 30 years and still crackin!” Fresh Lowcountry seafood 

served in a casual, family atmosphere. Featuring fresh 

blue crabs, snow crab legs, ahi tuna, fresh salads and sandwiches, 

seafood platters 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. 

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. 

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 

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, 


aked 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 freshly-prepared 

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. 

Now Serving Café 

Style Breakfast! 

Gourmet Sandwiches & Pizza 

Pastries & Desserts 

Gelato & Sorbetto 

Wine Bar 

Dessert Cocktails 

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. 

Slightly 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. 

8am to midnight daily 

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

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. Awardwinning 

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 

Tues-Sat. 


TRAVEL 

Journey Through the World’s 

Largest Free Museum Complex 

Washington D.C.’s informative attractions 

By KATIE MCELVEEN 

The Smithsonian 

National Museum of Natural History. 

Museums can be exhausting, especially if you’ve spent $30 to visit and want to 

get your money’s worth. That hours-long slog past endless paintings—or sculptures or butterflies 

or whatever is on display—is enough to make anyone but a super fan swear off the experience. 

But what if you could pop into a building, pay nothing, check out the 

Hope diamond or the only Leonardo da Vinci painting on display in 

America or pieces of the Apollo 11 spacecraft—and walk right back 

out? Thanks to an English scientist named James Smithson, who 

died in 1829 and left his entire estate in the United States to found 

“at Washington, under the name of the Smithsonian Institution, an 

establishment for the increase and diffusion of knowledge,” you can. 

No one knows why Smithson bequeathed more than $500,000 

to a country he had never visited, but we should all be glad he did. 

Comprising of 22 museums and nine research facilities, the Smithsonian 

Institution is the world’s largest museum, education and research 

complex. It’s also free to all. 

As a college student in Washington, D.C. and, later, an entry-level 

professional, that free entry provided me with cultural experiences I 

wouldn’t have been able to otherwise afford. Even better, there was no 

pressure to stick around. Once I’d seen what I came to see, I could walk 

out. But, more often than not, something would catch my eye and, 

before I knew it, the afternoon had flown by. 

PHOTOS PROVIDED BY DESTINATION DC 


African American 

Civil War Memorial 

Smithsonian American 

Art Museum/National 

Portrait Gallery 

Smithsonian National 

Museum of Natural History 

Recently, I found myself back in D.C. With a couple of days to 

explore the city, I headed straight to my comfort zone: the Smithsonian. 

While all the things I loved about it were still there, I was knocked 

out by the technology, which enhanced the experience with buttons to 

push, sounds to hear, screens to watch and even fossils to touch. 

The changes were particularly evident at the National Museum 

of Natural History. When I was a kid, you came to the museum to 

see the dinosaur bones, which were displayed in a stark but sunlit hall 

that first opened in 1911. Children (and adults) still come to see the 

massive skeletons, but, these days, those bone fossils (yes, they’re real) 

now are part of a museum-wide initiative to tell the Earth’s unfolding 

story. Instead of towering above the scene, as it had for more than 

100 years, Tyrannosaurus Rex, for instance, has been repositioned as 

the fierce predator it was and appears to be eating a Triceratops. In 

the mammal room, the ferocious taxidermy tiger is no longer confined 

to a glass cube but is leaping overhead as if in pursuit of prey, claws 

extended to their terrifying full length and eyes fully alert. Each gallery 

is immersive, too, filled with sounds that one might hear while, say, 

hiking through the jungle in search of tropical birds. 

The Museum of American History is a jumble of Americana, 

three million artifacts that use everything from Dorothy’s ruby slippers 

from the Wizard of Oz and Julia Child’s kitchen to Abraham 

Lincoln’s hat and the original Star-Spangled Banner, to trace all the 

facets of America’s story. There are collections of election buttons; 

gowns worn by First Ladies; Vince and Larry, the 1970’s crash test 

dummies; stagecoaches; trains and weaponry. It’s a lot, but a crowdpleaser, 

especially if you’re traveling with others or with children, who 

will love the interactive exhibits. Just don’t forget to reserve a space: the 

hands-on activities are free, but space is limited. 

Where the Museum of American History feels more free-form, the 

Waldorf Astoria Lobby 

Washington DC 

Museum of African American History & Culture stays tightly focused 

on the documentation of African American life, history and culture. 

The museum’s lower floors, which spiral upward from three levels 

below ground, are dedicated to the evolution of slavery, from its earliest 

beginnings to the passage – and fallout – of the Civil Rights Act in 1964. 

I learned that, before the 14th century, Europeans traded with 

their African counterparts as equals and that the continent supported 

a huge diversity of languages and cultures. Further along, the tools of 

slavery and racial oppression are on full display, in all their horrifying 

reality. Through it all, I found myself thinking about what it must have 

taken to survive and to find the energy and hope to see and celebrate 

moments of joy in a life that offered little. It was painful, but, for me, a 

step toward understanding what it means to be an American. 

The upper levels are organized by topic. Cultural expression—music, 

art, theater, cooking, fashion—occupies the top floor; mini-galleries 

display costumes as video screens showcase performances. Other levels 

are devoted to military service, sports and exploring family history. 

When you need a break from any of the museums, grab a snack at 

one of the surprisingly delicious on-site restaurants, browse at a wellcurated 

museum shop or simply head outside to the National Mall, 

where you can wander freely into whatever museum strikes your fancy. 

Where to stay 

Occupying Washington, D.C.’s historic Old Post Office building, the 

Waldorf Astoria is perfectly positioned for both museum-hopping and 

exploring the lively Penn Quarter neighborhood. There’s easy access to 

Metro, too, which makes it easy to get virtually anywhere in the city. 

Within the hotel, a nine-story lobby is topped by a stunning glass ceiling; 

lavish guestrooms have been carved out of the offices of former postal 

employees. Look hard and you can still see some of the original doors. • 


THE LAST REFLECTION 

How to Keep People Out 

of the Kitchen—Hosting 101 

By ANNE WOLFE POSTIC 

No matter what kind of party, everyone ends up in 

the kitchen. Eh. That’s a little too definitive for my 

taste, because there are always exceptions. If you 

have a small ballroom, or an enormous dining room 

(one that seats at least 40 guests), as well as a full 

staff to prepare, serve and clean, then your kitchen 

probably doesn’t attract guests like moths to a flame. 

(Unless your chef is particularly attractive, charming, 

and single. Lucky you!) But I digress. And I have 

neither a ballroom nor a large dining room. Perhaps 

you, like me, would prefer not to be crowded in the 

kitchen as you put the finishing touches on your 

culinary creations (or, you know, stealthily remove 

the packaging in an attempt to pass various dishes 

off as your own). So, what’s an easily distracted 

cook without a ballroom to do? 

When approaching a problem, I always start with the same premise: 

No one is trying to annoy me. This is doubly true when you’ve invited 

someone to your home for a party. People love parties! And if they really 

can’t stand you (unlikely, as there are usually signs), they’ll simply decline 

your kind invitation. So, let’s start with assuming positive intent. 

As your guests arrive, if you’re still in the kitchen, they’ll join you 

simply to say hello. Also, it feels awkward to sit around while your 

host toils away in another room. No matter how stellar your culinary 

reputation, they ultimately came to enjoy your company. If it was just 

about food, they’d stay home in stretchy pants and order a fabulous 

meal from a restaurant. Now that we know why they’re there, let’s 

deal with it. 

First, consider having as much of your meal prepared ahead as 

possible. You may be able to chop things, prepare a sauce, or set the 

table the day before. Of course, major prep isn’t always feasible, especially 

in the case of impromptu invitations. If you’ll still be cooking 

when guests arrive, prepare a “mise en place.” Measure and set out your 

ingredients ahead of time, in order of how you’ll use them. This makes 

it much easier to socialize without losing track of what you’re doing. 

Second, have your cohost or a trusted friend offer drinks as soon 

as people walk in the door. Load a bar cart with ice, glassware, cocktail 

napkins and some of the more popular drinks. Put the cart in a 

prominent spot in the room where you’d like people to congregate. Or 

just use a small table. Speaking of that trusted friend, if you live alone 

or live with a slacker, mentally identify a friend or two who you can 

ask to come a few minutes early. They can keep you company, answer 

the door while you touch up your lipstick, run interference as you 

scramble in the kitchen, offer drinks and tell people where to put coats 

and bags. They can dissuade you when you start to freak out about 

hosting the worst party ever. They know better. 

Third, prepare some small appetizers to go in the room with the 

drinks. This makes it obvious that you want people to hang out there. 

Doesn’t have to be anything fancy! Olives, nuts, cheese and crackers, 

whatever. People love snacks. 

Fourth, be ready to at least say hello, because most guests feel 

weird not greeting their host, especially when said host is all stressed 

and sweaty in the kitchen. Bonus: if you put the snacks you’ve prepared 

on a tray in the kitchen, you can ask one of your earliest guests 

to please take that tray into the living room or wherever. This gives 

them a job that requires them to get out of your physical space. People 

love jobs. 

Most importantly, remember that nothing has to be perfect. Have 

you ever been invited to someone’s home and later wondered why they 

invited you? Because the food wasn’t very good, the house wasn’t as 

clean as it should have been, or they didn’t give you a five-star experience? 

(And if you have wondered those things, please rethink your priorities. 

And maybe find a good therapist?) There’s a reason Yelp doesn’t 

let people review private parties. Because being invited to someone’s 

home is a privilege and a pleasure. The reason your guests follow you 

into the kitchen is because they’re excited to see you, and tickled pink 

to have made the guest list. If they’re crowding you, remind them that 

you’re no pro and they might want to give you a little space so they 

don’t get cut or burnt. And after that? Bask in the love! • 


A Record 

of Success 

in the 

Courtroom 

Attorneys (L-R): 

Alvin J. Hammer, 

Gedney M. Howe, III, 

Gedney Howe, IV 

Michael Monastra 

As one of South Carolina’s premier 

personal injury law firms, Gedney M. 

Howe III, PA has a reputation as the 

place injured people and other firms 

turn to for tough litigation cases. 

Practice Areas: 

Personal Injury 

and Criminal 

Defense 

“Litigation is hard work and we 

keep our focus on the client.” 

—Gedney Howe III, 

chosen once again to 

the South Carolina 

Super Lawyers list. 

Attorneys 

(left to right): 

Caroline West, 

Gedney M. Howe, III, 

Alvin J. Hammer 

A A RecoRd 

RecoRd of 

of SucceSS 

SucceSS 

in the 

in the couRtRoom 

couRtRoom 

The firm represents 

victims of wrongful death, 

personal injury, trucking 

and automobile accidents, 

Attorneys (left to right): 

Robert J. Wyndham, 

defective products and 

Gedney M. Howe, III 

premises liability, as well as 

and Alvin J. Hammer 

medical and government 


negligence. Howe also 

Personal Injury and 

Criminal Defense 

handles business litigation 

and criminal defense. 

As As one one of of South South Carolina’s premier personal injury law law firms, firms, Gedney Gedney M. M. Howe Howe III, III, PA PA has has 

a reputation a as as the the place place injured people and other firms turn turn to to for for tough tough litigation cases. cases. 

“Litigation is 

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 the once South again Carolina to the Super South Carolina Lawyers Super and Charleston Lawyers list. Best Lawyers lists. 

The firm The represents firm represents victims victims of wrongful 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 liability, well as as medical well 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 

8 Chalmers Street | Charleston, SC 29401 | 843-722-8048 | www.gedneyhowe.com 


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Charleston Living Magazine Mar-Apr 2024

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