skirt! magazine November 2017 The Flavor Issue by skirt.com

TA K E O N E

NOVEMBER

CHARLESTON, SC

ESCAPE THE ORDINARY

A meal, especially around the holidays, has the power to bring us together under the same roof, around the same table. Food and its aromas bring back memories from childhood around a different table, but with familiar dishes served on top, recipes passed down from generation to generation. Stories are told. Memories are made. Memories that come back to us years later when we smell the same smells and taste the same dishes. Food can lead us to explore new flavors and textures. It can lead us to discover new neighborhoods, new cultures. A good meal can spark shared appreciation, conversation, and maybe even shared understanding. Dishes have the power to heal, to comfort, to make us strong, to renew our energy. A meal, after all, should be a celebration. A celebration of thanks, of life, of our senses. Food fosters friendship, camaraderie. At its very core, food is about giving. Food is one of the most fundamental expressions of love. Give thanks.

Cover Art: Natalie Taylor Humphrey

â&#x20AC;&#x153;One cannot think well, love well, sleep well, if one has not dined well.â&#x20AC;? Virginia Woolf

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Donald Hanna, MD Antonio Hernandez, MD Tara Hughes, PA-C Carey McNamara, PA-C 100 Springhall Dr. Goose Creek, SC 29445 843-572-8201

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TIFFANY PEDIATRICS John Tiffany, MD Courtney McLendon, PNP Melanie Pniewski, PNP Karen Garmon, NP 215 Town Creek Rd. Aiken, SC 29803 803-508-7651

LIBERTY DOCTORS WEST ASHLEY Donald Hurley, DO Amelia Fairfax, MD Laura Lee Kinney, MD 2270 Ashley Crossing Dr. Suite 150 Charleston SC, 29414 843-766-1936

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SHERRY J. VIDUYA, MD 9275 Medical Plaza Dr. North Charleston, SC 29406 843-779-6444

HEATHER DAWSON, MD 6518 Dorchester Rd. Suite B North Charleston, SC 29418 843-767-3323

CHARLESTON ADULTS & GERIATRICS Allen Jackson, MD 2175 Ashley Phosphate Rd. Suite D North Charleston, SC 29406 843-764-0770

MOBILE MEDICAL CONSULTANTS John J. Forney, MD Melissa Meador, FNP-C 8761 Dorchester Rd. Suite 230 North Charleston, SC 29420 843-471-2273

THE

Flavor ISSUE

2017

I had the pleasure of talking with some of the city’s top chefs for this month’s food and dining issue. Each of the women mentioned how inspired they are by the community of female chefs working in Charleston. In fact, during the past eight months I’ve been the editor of skirt! magazine, I’ve heard the refrain over and over again from women I’ve talked with: Charleston has a strong community of talented, inspiring and supportive women. It’s something that our founders recognized when they started Charleston’s only women’s magazine in 1994. We strive to continue that mission of connecting women, celebrating our successe, strengthening that passion, growing that spirit of community and, most importantly, supporting each other’s pursuits. In this month’s issue, you’ll find a feature about the first Les Dames Culinary Academy. The instructors share tips for how we can pull off a stress-free holiday dinner. Tip No. 1: Don’t let anyone else cook the turkey. We profile two female executive chefs who are forging culinary success on their own terms. We also tested two local meal delivery services and found the best takeout options for every night of the week. Plus, skirt! blogger Candice Herriott shares her favorite flavors of Charleston. We help you get a jump-start on your holiday shopping with a guide for what to give the men in your life and a roundup of promotions that some of our favorite small businesses are offering on small business Saturday. On Nov. 12, skirt! magazine will be the marketplace sponsor for the Wine, Women & Shoes fundraiser for the Florence Crittenton Programs, a long-standing safe haven for low-income, at-risk pregnant girls. We hope you will join us in supporting this cause. As always, we enjoy hearing from you. You can email me at shelley.young@morris.com or comment on our social media accounts. If you haven’t already, sign up for our newsletter so you won’t miss out on what we’re up to. We are thankful for you our readers and the opportunity to be a part of and to celebrate Charleston’s female community. Hope you have a happy Thanksgiving! Peace, love and skirt!

Shelley Hill Young Editor

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F E AT U R E S

How to Pull off a Stress-free Holiday Dinner..............12-13 Behind the Scenes with a Food Stylist ..........................................15 Local Food Trucks ...........................................17 Full of Flavor ............................................ 22,23 Local Meal Delivery......................................... 24 Takeout for Every Day of the Week............................... 26 He’s So Original .............................................28 Gifts for Men .......................................................... 30 Small Business Saturday............................. 32

IN THIS ISSUE Theme ..................................................................12 Profiles .............................................................19, 20 skirt! Community.............................................37 Calendar ...............................................................35

PUBLISHER Thomas J. Giovanniello, Jr. thomas.giovanniello@morris.com EDITOR Shelley Hill Young shelley.young@morris.com ART DIRECTOR Sarah Kravchuk sarah.kravchuk@morris.com SALES DIRECTOR Stephanie Allen stephanie.allen@morris.com CIRCULATION, MARKETING & EVENT MANAGER Susan Norfleet susan.norfleet@morris.com PHOTOGRAPHY Jenn Cady ADVERTISING sales: 843.958.0028 sales@skirt.com EXECUTIVE DIRECTOR, MORRIS MEDIA NETWORK Tina Battock

COVER ARTIST Natalie Taylor Humphrey Natalie Taylor Humphrey is a contemporary artist living and creating in Charleston. After graduation from Clemson University with a bachelor’s in fine arts, Natalie began cultivating her creative passions in the Lowcountry. She works in an array of mediums, including painting with acrylics or oils and designing with fabrics and metals. Most of Natalie’s collections celebrate women and imperfect beauty. They hold the gaze. They have the control. The ladies depicted are near symmetric, with a cross between chic graphic compositions and East Asian ink wash mark-making. Natalie and her husband are working to open a small country grocery store on Wadmalaw Island. Her artwork has been greatly influenced from the grocery store development process, and it is evident in her latest collections. Now, her concepts not only include women, but food, community and culture, too. artbynatalietaylor.com

skirt! is published monthly and distributed free throughout the greater Charleston area. skirt! reserves the right to refuse to sell space for any advertisement the staff deems inappropriate for the publication. All content of this magazine, including without limitation the design, advertisements, art, photos and editorial content, as well as the selection, coordination and arrangement thereof, is Copyright© 2017. Morris Media Network. All Rights Reserved. No portion of this magazine may be copied or reprinted without the express written permission of the publisher. skirt!® is a registered trademark of Morris Media Network.

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BECAUSE YOU CAN’T JUST WAFFLE THROUGH

Thanksgiving By Shelley Hill Young

The secret to pulling off a stress-free holiday dinner, according to members of the prestigious Les Dames d’Escoffier Charleston Chapter? Plan ahead — and don’t let anyone else cook the turkey. Some of the city’s top female chefs and culinary experts are holding a culinary academy Nov. 11 to help you prepare for hosting upcoming holiday dinners that are sure to impress your guests. “We’re hoping this culinary academy gives you your blueprint, gives you your game plan,” says Michelle Weaver, executive chef of Charleston Grill. Danielle Wecksler, a culinary instructor and stylist, says the goal is to empower home cooks with tools and information they can use to take simple dishes and give them a “wow factor.” “We want people to keep cooking, and Thanksgiving is a big hurdle,” says Nathalie Dupree, award-winning cookbook author. Five of the instructors gave us a sneak peek of their sessions and shared their best tips for hosting a memorable dinner and having a good time while you do it.

GETTING THE PARTY STARTED With Michelle Weaver, executive chef, Charleston Grill Kelly Franz, executive chef, Magnolias

Michelle and Kelly share how to make a good first impression with appetizers that go beyond nuts and cheese balls. “I wanted to do something different that people wouldn’t normally do at home,” says Kelly, who is making mushroom meatballs with bourbon aioli. Michelle notes that “people eat with their eyes first,” so give some thought to your plating and presentation. A little touch can make a big difference. To ease the stress that comes with preparing the holiday meal, Michelle also recommends getting everything done in advance that you possibly can. “You want to enjoy the guests. That’s the point of getting together.” If you mess up, Michelle says, it’s OK. “It’s cooking. Just taste it.” Kelly also says to relax and be forgiving of yourself. “I’m a trained chef, and I mess up every day. Put some music on and have a glass of wine.”

HOLIDAY BAKING

With Andrea Upchurch, pastry chef, Magnolias Andrea is demonstrating gingerbread cake and pumpkin cheesecake during the holiday baking session. She says the two can be layered for a dessert that has it all, or you can use each recipe separately, giving hosts lots of options. She says she enjoys classic recipes because people always have good stories associated with them. “That comes out at the holidays.” Don’t worry if you make a mistake, Andrea says. “That’s when you learn stuff.”

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HOW TO PULL OFF A HOLIDAY DINNER WITHOUT STRESS With Nathalie Dupree, award-winning cookbook author

Pulling off a successful holiday meal requires a lot of prep work before you even start basting the turkey, slicing vegetables and baking pies. First you need to plan your menu, figure out what can be made in advance and frozen until the day of the dinner, and schedule when dishes should be reheated. In addition, you have to manage your guests and their expectations. “You need to have a plan,” Nathalie says. “You can’t just waffle through Thanksgiving.” Nathalie shares her secrets with us: PLAN AHEAD Nathalie makes a large turkey ahead of time, carves it and reheats it. Then, she makes a smaller turkey on Thanksgiving Day. “Everyone gets to see that one come out of the oven,” she says. “You just want to have the aroma.” Nathalie lets people take slices of that turkey home for leftovers. The mashed potatoes? She makes those the night before and reheats them. She also makes her dressing in advance. And, she says, turkey stock for gravy can be made months ahead of time and frozen. REMAIN IN CONTROL Nathalie says it’s important that you as the host remain in control of how the day progresses. That means you need to anticipate how others might want to help and how to mitigate if it’s something you prefer to be done in a particular way. Nathalie puts a list of what needs to be done on the refrigerator, if anyone would like to help. She also makes a list of which entrees and side dishes should go on which serving dishes. If you don’t like how someone else washes your dishes, hide the dishwashing soap, she suggests. “Do what it takes to make sure it’s your project,” Nathalie says. “Don’t ever let anyone else bring the turkey.” Because if the person responsible for the turkey is late or it takes longer than expected to cook, you lose control and the whole day changes. “You just can’t let yourself get pulled away,” she says. INVITE GUESTS TO BRING SIDE DISHES AND DESSERTS If there’s a dish that has special memories for someone, or one that they’ll miss if it’s not on your table, ask them to bring it. “What does it hurt if there’s going to be more stuff on the table?” Nathalie says. EAT AT A NORMAL TIME You can’t expect people who eat at 12 o’clock to wait until 3 p.m. without getting mean, Nathalie says. If your meal won’t be ready until later in the day, plan to serve appetizers or plan to serve dinner instead of lunch. “Children get so grumpy, and so do us old people. It’s a time of tension, and you have to keep it defused.” And don’t wait for anyone who might be running late. Let them know you plan to start without them but that there’s plenty of food to go around.

GIFTS FROM THE KITCHEN

With Danielle Wecksler, culinary instructor, stylist and social media expert If you enjoy cooking, then people will enjoy receiving a gift of food from you. It’s thoughtful and personal. Danielle suggests putting together a bloody mary or biscuitmaking kit for friends, family members and co-workers. Plus, she says, cooking or creating food-related gifts for the holidays, helps get you in a festive spirit. Wecksler, who owns Plateful Solutions, a marketing and content company, also shared her tips for taking Instagram and Pinterest-worthy photos of your holiday dinner. TIPS FOR FOOD PHOTOS: Use natural light as much as possible. IPhones are fine, but use the built-in editing tools and editing apps to adjust exposure, contrast and saturation. If you’re at home, use pretty china or leaves to add contrast and texture. The rule that you should take pictures of food from above? It’s not a rule, but an overused trend. “You don’t eat that way,” Danielle says.

Recipes

MUSHROOM BITES BY KELLY FRANZ

½ lb. ground sausage 1 tsp. kosher salt 2 Tbsp. olive oil 2 cups chopped cremini mushrooms 2 shallots, diced small 3 cloves minced garlic 1 Tbsp. chopped fresh thyme 1 Tbsp. chopped fresh parsley 1 Tbsp. Tamari soy sauce 1 tsp. freshly ground black pepper 1 tsp. mesquite seasoning (optional) 1 tsp. crushed red pepper flakes (optional) ½ cup breadcrumbs 2 eggs, beaten DIRECTIONS: Preheat oven to 350 degrees. In a non-stick pan, heat olive oil and sauté mushrooms, shallots and garlic over medium heat until onions are translucent. Pulse mushroom mixture in a food processor. Transfer mixture to a mixing bowl, allow to cool slightly, and fold in sausage, all seasonings, bread crumbs and two beaten eggs. Mix well. Adjust salt to taste before baking. Using a 1oz scoop, form mushroom mixture into 1-inch balls. Place evenly on a greased sheet pan and bake for 25-30 minutes. Makes about 20.

SMOKED TROUT AND CORNMEAL BLINIS BY MICHELLE WEAVER BLINIS Ingredients: 1 cup - white cornmeal 1 cup - all-purpose flour 3 tsp - baking powder 2 tsp - kosher salt 1 tsp - pepper 3 each eggs 1 cup - buttermilk 1 cup creme fraiche or sour cream 1/3 cup shallots - minced 1/4 cup butter - melted Vegetable oil or butter for cooking TROUT SALAD Ingredients: 1/4 cup mayo 1/4 cup creme fraiche or sour cream 1/2 tbsp. horseradish 1 tbsp. Creole mustard 1/2 tsp. smoked sweet paprika Zest and juice of one lemon 1 tbsp. green Tabasco 1/3 cup shallots, minced 1 tbsp. chives, chopped 8-9 oz smoked trout, skinned, deboned and flaked DIRECTIONS: Make the sauce by mixing all salad components (except trout) in a medium bowl. Mix well. Gently mix in trout. Season with salt and pepper to taste. Keep chilled until ready to use. Sift dry ingredients together into a medium size bowl. In another bowl, whisk together eggs, buttermilk, shallots, creme fraiche and melted butter. Pour wet ingredients into dry and mix until smooth. Heat a well-seasoned cast-iron or non-stick skillet over medium heat until hot. Brush with oil or butter. Using a spoon and working in small batches, drop tablespoons of batter into the pan. When bubbles form evenly on the top of the blinis, turn and cook until golden. Repeat with remaining butter. CHECK THE CALENDAR ON PAGE 35 FOR MORE EVENT DETAILS.

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BEHIND THE SCENES WITH A FOOD STYLIST by Shelley Hill Young

ASHLEY STRICKLAND FREEMAN has a recipe for fake ice cream, but she’s never had to use it. A freelance food stylist, cookbook author and editor who’s worked for Southern Living and Coastal Living, Ashley says she tries to use real food as much as possible when photographing dishes for magazines or commercial uses. But she does have a few tricks up her sleeve. And while she says some food stylists hold tight to their secrets, she’s willing to, well, dish. Ashley was introduced to food styling when she worked in the test kitchen of Oxmoor House, the book publishing division of Southern Progress Corp., after graduating from what was then The French Culinary Institute in New York. She worked in the test kitchen for four years before moving to the editorial side and writing and editing cookbooks. After she got married, she moved to Florida and worked as a freelancer. Now, Ashley, who once apprenticed under cookbook author Nathalie Dupree, is relocating to Charleston, where she hopes to continue working as a freelance recipe developer, food stylist, author and editor. When working on a shoot, Ashley and the prop stylist review the recipes and decide how the dish is best presented. Sliced or whole? Then, they identify the props, including surfaces, dishes, utensils, side dishes and garnishes. Usually, Ashley has developed an inspiration board based on searching Pinterest, Instagram and websites for favorite images of similar dishes. The quintessential image of a Thanksgiving turkey on a table? Turns out that’s pretty hard to create. Turkey actually looks shriveled after hours roasting in the oven. The solution? You take the turkey out of the oven before it’s done. Then, Ashley paints the skin of the turkey with Kitchen Bouquet browning and seasoning sauce until it looks golden brown. For Southern casseroles, Ashley’s secret is a heat gun tool she bought from Home Depot. It’s usually used to remove paint or melt plastic. But it also makes cheese on top of a casserole dish look bubbly and melty.

Ashley worked with prop stylist Elizabeth Demos and photographer Mary Britton Senseney to create this photo (above) of crostini for the International Association of Culinary Professional conference photography contest. The photo won Best Food Styling in the editorial or personal photo category.

Ashley styles a dish for Terra’s Kitchen, a food delivery service, where she also develops recipes.

While slow cooker meals make dinner prep easy, meals made in the slow cooker can be challenging for a stylist. “Everything is brown. Parsley is your friend. And side dishes,” Ashley says. And for fried chicken, you just have to embrace the grease. Ashley finds a cool utensil to photograph while pulling apart the meat. The goal is to try to prevent reshoots. So Ashley has lots of extra herbs, cheese and salad greens on hand to add color and texture to brown foods. Ashley has her own collection of props and admits she sometimes falls in love with a serving dish and thinks of a recipe she can make just so she can show off the dish. Ashley’s china pattern is Mottahedeh Cornflower Blue Lace. For her Thanksgiving last year, she styled her table with white pumpkins, and since she was living near the beach in Florida, she also used sand dollars and starfish to create a coastal holiday look. Then, she added some flowers and greenery, including eucalyptus, to add to the neutral, beachy feel. Back to the ice cream: Ashley shapes real ice cream into scoops early. Then she sprinkles finely powdered dry ice over the ice cream, which makes it rock hard. Then, she freezes the scoops all day before the shoot. Just thinking about it makes her nervous. “It gives me heart palpitations,” she says.

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JUST KEEP (FOOD) ON F O O D T R UTRUCKIN’ CKS There’s still something that’s just fun about eating a meal from a funky mobile truck or cart. The line between traditional food trucks and mobile caterers can be a bit blurred. It doesn’t matter what you call it. As long as we can find them at farmers markets, festivals and our favorite breweries.

BRAISED IN THE SOUTH

BRUNCH HOLIDAY

COASTAL CRUST

DOUGH BOYZS PIZZA CO.

FIRST NAME BASIS

MOMO GASTROTRUCK

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ROTI ROLLS

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SHORT GRAIN

SWEET LULU’S BAKERY

Winners of The Food Network’s “The Great Food Truck Race” reality show Website: braisedinthesouthfoodtruck.com Facebook: @braisedinthesouth Twitter: @braisedtruck Instagram: @braisedinthesouth

Mobile wood-fired pizza truck Website: doughboyzpizzaco.com Facebook: @doughboyzpizzasc Instagram: @doughboyzpizzasc

Clean cotton candy spun with love, in fun flavors such as champagne, pumpkin pie and honey bourbon Website: purefluffco.com Facebook: @purefluffco Instagram: @purefluffco

Mexican street food Website: semillachs.com Facebook: @semillachs Twitter: @semillachs Instagram:@semillachs

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British-inspired breakfast sandwiches and American breakfast classics Website: brunchholidayfoodtruck.com Facebook: brunchholidayfoodtruck Twitter: @brunchholiday Instagram: @brunchholidayfoodtruck

Wood-fired fare from a custom teardrop camper Website: firstnamebasisco.com Facebook @firstnamebasisco Instagram: @firstnamebasisco

A unique take on Asian, Indian, Caribbean and Southern cuisine all wrapped up in Roti Paratha Website: eatrotirolls.com Facebook: @roti.rolls Twitter: @rotirolls Instagram: @rotirollschs

Bringing untraditional Japanese cuisine to the South Website: shortgrainfoodtruck.com Facebook: @shortgrainfoodtruck Twitter: @shortgraintruck Instagram: @shortgrain

Woodfired pizza from a restored 1950s classic pickup truck Website: coastalcrust.com Facebook: @coastalcrust Twitter: @coastalcrust Instagram: @coastalcrust

Seasonal farm to street menu Website: gastrotruck.momocharleston.com Facebook: @momogastrotruck Twitter: @momocharleston Instagram: @momocharleston

Breakfast sandwiches 8 a.m. to noon ThursdaySunday at 1291 Folly Road Website: scramchs.com Facebook: @scramchs Twitter: @scramchs Instagram: @scramchs

Cookies, cupcakes, cobblers and pies served in mason jars from a vintage caravan. Oh, and they offer Thanksgiving delivery Website: sweetlulusbakery.com Facebook:@sweetlulusbakery Twitter: @sweetlulusbaker Instagram: @charlestonbakergal skirt!magazine novemberw2017

PROFILE

MELANIE DURANT EXECUTIVE CHEF, SCRAM At her graduation ceremony from the Culinary Institute of America, Melanie Durant asked her mom to hold her diploma for a minute. Her mother jokingly said Melanie better hurry or else she was going to take the certificate. It was the first time Melanie learned that her mother’s dream had been to go to culinary school herself. “She was always a really great cook,” Melanie said. Cooking, it seems, is in Melanie’s DNA. Melanie, the former pastry chef at FIG, recently traded her chocolate crepes and peanut butter bon bons for egg sandwiches and crullers made in the confines of a blue food truck called Scram, which parks from 8 a.m. to noon Thursday through Sunday in the Island Plaza parking lot on Folly Road. Melanie made the decision because she wanted to spend more time with her 4-year-old son. She says she left before he woke up in the morning and didn’t get home some nights until he had already started his dinner. He was tired and it was close to bedtime. “I was missing out on this big chunk,” she says. “It was more important to have that time.” The food truck was something Melanie and her husband, Gill, had always teased about. Then, on a trip to visit her grandmother in Florida, Gill searched on Craigslist and found the truck. And they said, “Let’s do it.” “We can be beach bums. It will be so easy,” she says they thought. “No,” she says emphatically. Melanie says she really wanted to sneak the food truck in and “enjoy this really quiet life at the beach.” But a couple of weeks in, the truck broke down. Turns out they were overpowering the generators. Too many buns baking at one time. By the Friday after they got the truck back up and running, word had gotten out and there were more than 25 people waiting in line.“We just got smashed,” she says. She called her mom to come help on the truck, but she ended up getting backup from a friend from FIG. Her mom stayed at home with her son. Melanie credits her mentor, pastry chef Cynthia Wong, with teaching her how to stand up for herself in the aggressive culture of often male-dominated kitchens.The two worked together at Empire State South in Atlanta. Pastry is an afterthought in most kitchens, Melanie says. Cynthia taught her “how to not take BS from anyone. ...She’s the person who made me a boss.” Cynthia recently moved to Charleston, where she’s the pastry chef at Butcher and Bee. “It was just fortuitous,” Melanie says. “Our kids are six months apart and they are best buddies.” Melanie says she cooks more than 100 egg sandwiches on most Saturdays and Sundays. But she hasn’t eaten an egg all summer. “It’s been so hot. When I get out of there, I want a salad and vegetables.” She says she’s adjusted to the crazy. She’s used to the exhaustion. And she and her husband have learned how to manage the demand and the small space a little more efficiently. “We’re doing it for ourselves,” she says. “It’s going to be a better life for us. We get done and we have the whole rest of the day on the beach.”

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PROFILE

LESLEY CARROLL EXECUTIVE CHEF, JACK OF CUPS SALOON

Lesley Carroll’s first job was in a catering kitchen, serving breakfast and then lunch to 100 people. “I just remember thinking how much I enjoyed cooking, but I hated cooking boring things,” she says. No one will ever describe the seasonal menu at Jack of Cups Saloon — where Lesley is co-owner and executive chef — as boring. The food at the cozy Folly Beach bar surprises first-time visitors expecting standard bar fare.The eclectic menu features green curry mac ’n’ cheese, pumpkin curry soup, pineapple habanero wontons, a coconut beet noodle bowl and thai peanut ginger soup. The menu is mostly vegetarian, but much more accessible than some might think at first glance. And you can add chicken or pork belly to any dish. “We’re trying to follow the vegetables,” Lesley says. “We use local vegetables whenever we can.” The release of each seasonal menu is a highly anticipated event for Jack of Cups regulars. Lesley explains that she and her longtime boyfriend Nick della Penna, who is co-owner of the bar, have a huge brainstorming session and get the bones of the menu in place. “Then, we fight about it for a while and then we come back to it,” she says, laughing. “It’s usually not finalized until the night before it’s introduced. “Nick is very good at editing me a little bit because I tend to be very ambitious. I have crazy ideas…. He’s the more practical of the two of us, as far as menus go.” Lesley first made the thai peanut ginger soup on the menu for her family 15 years ago. “I like it, and I kept changing it until I loved it,” she says. “That’s a defining dish, and it’s a soup. For me, they’re the most complicated because you have to layer the flavors. If you can make a good soup and cook a good egg, I feel like you’ve got a shot.” Jack of Cups doesn’t have a sign out front, but word of the delicious menu that Lesley prepares has spread. “We’re very content with having the people who find us, find us,” says Lesley. Like the menu, Jack of Cups continues to evolve. The bar is opening a courtyard this month. Look for a different menu to be offered out back. And Jack of Cups recently got its liquor license. Lesley hopes to serve craft cocktails “as dynamic as our food.” “I like to curate a lot before we send it out,” she says. “Until then, we’ll do things that we think are delicious but not so involved.” Among those Lesley credits for success are Nick; her manager, Sam Grady; and her dad. “My dad drilled into me that having employees is a privilege and not a right. He said, ‘If you can be a good friend, then you can be a good boss.’ I always wanted to own my own business. I never felt great working for other people.”

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l l a F Celebrate the Holidays!

What’s Best for Me? Relief of Menopause, Andropause and PMS symptoms Unwanted side effects of traditional synthetic hormone replacement

Mental focus and clarity, improved Cholesterol, Muscle Mass and Libido Protection against Heart Disease, Stroke, Osteoporosis and Alzheimer’s

SANTA VISITS THE VILLAGE FRIDAY & SATURDAY, NOVEMBER 24–25 (10 am-6 pm) & SUNDAY, NOVEMBER 26 (1-6 pm) Visit Santa’s Workshop all weekend for a photo with the ‘Big Man’ and take a turn running down your Christmas list. Each family will receive one free print SIP & STROLL compliments the Village merchants. THURSDAY,of NOVEMBER 17 (4-7 pm) Get an early start on holiday shopping during our monthly Sip & Stroll! Visit participating stores for light snacks and sips while enjoying special events, sales and promotions inside the shops.

HOLIDAY FESTIVAL

Coastal Gynecology & Obstetrics Personal care for your OB/GYN needs, integrative care for hormonal balance. 2093 Henry Tecklenburg Drive, Suite 304 East, Charleston, SC 29414 843.571.0200 • coastalgynob.com

SATURDAY, NOVEMBER 25 SANTA(11 VISITS THE VILLAGE am-3 pm)

FRIDAY & SATURDAY, NOVEMBER 25–26 Join as&we deckNOVEMBER the halls27 during (10 am-6us pm) SUNDAY, (1-6 pm) the annual celebration featuring Visit Santa’s Workshop all weekend for a photo with the ‘Big Man’ andchildren’s take a turn running down complimentary activities, your Christmas list. Each family will receive one games, crafts and live music. Delicious free print compliments of the Village merchants.

treats will be available for purchase from local foodFESTIVAL vendors. HOLIDAY SATURDAY, NOVEMBER 26 (11 am-3 pm) Join us as we deck the halls during the annual celebration featuring complimentary children’s activities, games, crafts and live music. Delicious treats will beNOVEMBER available for purchase from local SUNDAY, 26 (1-6 pm) food vendors.with your pet Visit Santa’s Workshop

SANTA ‘PAWS’ SUNDAY

for a photo opportunity with Santa! SANTA SUNDAY Each family will‘PAWS’ receive one free print SUNDAY, NOVEMBER 27 (1-6 pm) compliments of the Village merchants. Visit Santa’s Workshop with your pet for a photo opportunity with Santa! Each family will Donations will be accepted on behalf receive one free print compliments of the Village of Charleston Animal Society. merchants. Donations will be accepted on behalf of Charleston Animal Society.

Start Your Christmas Gift Making Early This Year! GAZILLIONS OF PRECIOUS, SEMIPRECIOUS BEADS & PEARLS READY TO DESIGN WITH.

843.768.6491 www.freshﬁeldsvillage.com

918C Lansing Dr., Mt Pleasant 843-884-8808 Across Trader Joe’s Market Parking Lot

{ LOWCOUNTRY, HIGH STYLE } SHOP | SIP | SOCIALIZE | STAY

CHARLESTON’S MOST UNIQUE SHOPPING EXPERIENCE COMPLETE WITH OVER 30 SHOPS, A VARIETY OF RESTAURANTS, SPA AND BOUTIQUE HOTEL.

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Embrace Your Inner Artist

skirt!magazine novemberw2017

F U L L O F F L AVO R W R I T T E N A N D P H OTO G R A P H E D B Y C A N D I C E H E R R I OT T

O P E N Y O U R P A L AT E T O N E W E X P E R I E N C E S What makes something good or great or exceptional all boils down to personal preference, and the best way to judge it is to try it for yourself.

I really enjoy dishes that offer something unique or slightly unexpected. I want to be pushed out of my food box and explore things that I have never before tried or taste new versions of classic dishes. I am constantly in search of that ultimatesomething special dish! How I classify food perfection varies greatly — it could be enjoying a bite of something sweet with a slight salty finish or a bite of something savory with just the right amount of crunch with each bite that keeps you intrigued and going back for more. The first step to finding your happy food place is to put aside preconceived your favorite flavors. One, open your mind and your palate to new experiences. Two, if you don’t know very much about a drink, a dish or ingredient, research it, ask someone who is knowledgeable and don’t feel embarrassed or insecure when inquiring about it. For example, I didn’t grow up eating bivalves, and the first time I

“ THE

F I R S T S T EP TO F I NDI NG YO U R H APPY F O O D P L AC E I S TO PU T AS I DE PR ECO NCEI V ED NOT I O NS O F W H AT YO U T H I NK YO U DO O R D O N’ T L I KE .

“

notions of what you think you do or don’t like. There are two key steps to finding

had them as an adult I thought I might throw up, but people kept talking about how much they loved them. Over the years I decided I needed to give them another try. Fast forward 12 years and I’ve become known as an oyster expert. I can’t eat enough of them. I love them steamed, raw, fried. I can talk flavor profiles about how the water and seaweed of a particular creek influences them. I didn’t give up on them. Well, actually I TOTALLY gave up on them and then revisited them and tried them different ways.There is an enormous and flavorful world of out there waiting for you to explore, experiment and enjoy!

ABOUT THE WRITER: Candice Herriott is a Charleston-based food blogger, writer, photographer and social media influencer. She has spent the past few years eating her way around Charleston and has taken her food adventures throughout the country, sharing her favorite places to eat, stay and experience. She uses her platform to help promote farmers, fishermen, growers and chefs.

novemberw2017 skirt!magazine

C H S F O O DW R I T E R C A N D I C E H E R R I OT T ’ S FAVO R I T E F L AVO R S I'm often asked: “What is your favorite restaurant?” There is no simple answer. The truth is I don’t have one favorite. I have many places that I love and frequent. The answer is all reduced to: What am I in the mood for? SWEET, SAVORY or SPICY? Here’s a list of some of my favorite spots around town. These spots offer a dish I think is exceptional and I cannot get enough of it. I hope you will enjoy them as much as I do. Create a new list for yourself of your fav flavors combos, dishes and sips! 1. ZERO RESTAURANT + BAR, 0 GEORGE ST. Chef Vinson Petrillo’s deviled eggs are the most decadent and flavorful eggs you will ever eat. Toppings include black truffle, caviar, pickled mustard seed, chorizo, mizen and mustard greens. They are magical and if you love eggs, they will take your palate to new places. I love how this classic snack has been modernized! 2. SUGAR BAKESHOP 59 1/2 CANNON ST. Owners Bill Bowick and David Bouffard push the limits of mixing cupcake flavors, such as yellow cake with raspberry jam filling and grapefruit icing made with fresh grapefruit reduction and topped with blueberries and raspberries.They use quality ingredients and while they have the staple cupcakes on the menu Bill says they get most excited, “about the next seasonal fruit or holiday on the calendar.” 3. SHORT GRAIN FOOD TRUCK Shuai Wang’s flavor combos are unparalleled. He is on fire and makes some of the most exciting food coming out of Charleston. Influenced by his Chinese background and time cooking with his mother, who passes down what she learned from her mother. His ‘Nashville Hot’ Karaage Rice Bowl (Japanese fried chicken, shaved cabbage, Sichuan oil, ponzu, ‘bama sauce’ and pickles) will have you following his food truck all over town. Want more? Visit us at www.skirt.com

4. CHRISTOPHE ARTISAN CHOCOLATIER, 90 SOCIETY ST. Lots of people can make chocolate, but not many can create the unique flavor combinations or delicately handpaint chocolates like Christophe’s. The colorful macraons, the rich truffles, the scrumptious individual desserts that fill the case and counters. It’s one of the loveliest and sweetest places in town. I make frequent visits here for hostess gifts, items to fill my holiday gift baskets and an occasional splurge for myself! 5. JULIET, 654 KING ST. Chef Nate Whiting is a culinary mastermind, and I am so happy he is back downtown! I have ordered the prosciutto, arugula and burrata pizza four times in the past two months. The crust is perfection and you likely will be thinking about how good it is the next day and the next day until you are compelled to go back as soon as you can! 6. RAPPAHANNOCK OYSTER BAR, 701 EAST BAY ST. Daily selections of oysters change regularly and rotate along with Rappahannock’s own varieties of Virginian-raised bivalves. Rappahannock features an amazing selection of raw bar items, a fantastic lunch and dinner menu, a fresh fish market and great list of drinks! I am in love with the Rappahannock river oysters, and their ceviche is stellar. 7. KUDU COFFEE AND CRAFT BEER, 4 VANDERHORST ST. The selection of craft beer and coffee selections will blow you away! My favorite drink is the chai tea latte. It is the most amazing cup of happiness you will find in town.

skirt!magazine novemberw2017

LOCAL Healthy Meals D E L I V E R E D TO YO U R D O O R Let’s be honest. We often don’t feel like we have time to prepare a healthy meal when we get home from work or after a long day caring for our children. But the responsibility for meal planning for the family often falls to us. There’s also the times when we’ve gone without lunch or made a peanut butter and jelly sandwich in the office because we didn’t want to take the time to leave our desks and walk down the block to order a salad. But we do enjoy eating a satisfying and healthy meal, and we know it makes us feel strong and focused. So we were really curious about two local meal delivery businesses that offer to help make those busy, stressful days and weeks a little easier. We sampled meals from Fuel in Motion and Fit and Fresh. Both started to help their clients meet their weight-loss goals and teach people that healthy food can taste good, but they also cater to busy working women and families. Here’s what we learned: The experience was convenient. The prices are not as expensive as we expected. Neither service is much more expensive than going out to eat at a restaurant. And, most importantly, the food was really fresh and satisfying. We’re wondering why we didn’t try this sooner. Don’t get us wrong, we’ll still order pizza or pick up our favorite takeout every now and then, but we’re happy to know that these local services provide another option for having a healthy meal.

FIT & FRESH

www.charlestonfitandfresh.com WE TRIED: Carrot cake waffles with turkey sausage and maple cream cheese glaze, turkey lasagna with roasted cauliflower and tahini sauce, chicken fajita stuffed peppers, chicken waldorf salad in lettuce wraps, bison burger, chocolate almond bark, chocolate chip cookies and energy bites. We loved all the options for sides, including roasted potatoes, corn on the cob, cucumber salad and fruit. OUR FAVORITES: Carrot cake waffles, turkey lasagna, bison burger and the chocolate almond bark HOW IT WORKS: Visit the website and search for an entree you’d like to order. You can filter your search based on dietary needs, allergies and your protein choice. Once you select an entree, build a meal by selecting your portion size -- individual, mini or family -- and two side dishes. Nutritional information is available for each item. The website also indicates how long each item is available. DELIVERY: Meals are delivered in a cooler bag. The bag requires a $35 deposit and can be reused each week. Deadline for ordering is 2 p.m. Wednesday for the following Monday. Meals are delivered between 4 and 7:30 a.m. You can choose to receive meal deliveries once or twice a week. Delivery charge is $10 per week. HOW MUCH IT COSTS: Five to nine meals a week are $11 each. There’s a discount the more meals you order per week and when you order two weeks in advance. Family meals are $45 each for one meal a week with discounts the more meals you order. A la carte snacks are sold separately. FOR THE HOLIDAYS: Fit and Fresh is delivering holiday dinners including turkey, gravy, cranberry sauce and your choice of four sides and one dessert. Dinners serve eight to 10 people, or order a half-dinner for four to five people. There are three delivery time slots for Thanksgiving Day, depending on your location.

FUEL IN MOTION

Cafe located in Seaside Farms Shopping Center, 1313 Long Grove Drive, Mount Pleasant. Fuelinmotion.com WE TRIED: Thai cashew salad; greek chicken wrap; curried chicken salad; turkey sweet potato shepherd’s pie; coconut lime, blueberry lemon, and coffee cranberry almond butter and chocolate peanut butter energy bites; gluten-free blueberry and peanut butter chocolate oatmeal muffins. We loved that our meals were all packed with fresh and colorful vegetables. OUR FAVORITES: Thai cashew salad, curried chicken salad, the energy bites and the chocolate oatmeal muffins HOW IT WORKS: Fuel in Motion delivers individual servings of breakfast, lunch and dinner Monday through Friday.You can choose from the healthy menu or the paleo menu.There’s also a family-style menu that features casseroles, lasagnas, soups, stuffed peppers, stuffed potatoes, salads and breakfast that serve four to six people. The menu changes weekly. You can sign up for an email list to receive the upcoming week’s menu. Or you can visit the website. Place your order by 9 a.m. for delivery the following day. There is no minimum order. DELIVERY: Meals are delivered 8:30 a.m. to 11:30 a.m. Monday through Friday. For residential deliveries, leave a cooler with ice next to your door if you will not be at home. HOW MUCH IT COSTS: $8.50 to $12.50 per individual meals and $25 to $40 for family meals. There is a $1-$3 delivery charge, depending on your location. FOR THE HOLIDAYS: Fuel in Motion will feature cranberry pumpkin bread and gingerbread loaves on the menu. You’ll also be able to order traditional, vegetarian, vegan and paleo sides for your holiday dinner. 24

novemberw2017 skirt!magazine

Great Food

Friendly and Attentive Service Chill Vibe Parking

1300 Rutledge Ave / 843.720.1440 / rutledgecabco.com

Gingerbread Houses (for Kids and Adults)

DONATE STUFF.

Gather together and celebrate the holiday season by decorating your very own homemade gingerbread house! This popular event takes place at The Culinary Institute of Charleston (CIC) on Dec. 2, 2017 and brings smiles to the faces of children and adults alike. You are provided with your own delicately constructed gingerbread house baked right at CIC, an assortment of candies, frosting and new friends.

ENHANCE EQUIP EXPLORE

CREATE

Jobs.

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Continuing Education

MEATLESS MONDAY Practice meatless Monday and pick up from Caviar & Bananas’ rotating menu of prepared entrees, side dishes, soups and sushi. Vegetarian entree options include eggplant parmesan and quinoa veggie cakes. Each entree can be ordered small, medium or large, which serves up to ﬁve people. Call 843-577-7757 for selections of the day. 51 George St.

TACO TUESDAY Take Minero’s taco kit home and invite some of your friends over to celebrate Taco Tuesday. You get 20 fresh tortillas, cotija cheese, chopped onions, salsa verde, cilantro, limes and your choice of two meats: grilled chicken, al pastor, pork carnitas or grilled steak. All you have to do is provide some plates. Each kit includes napkins, utensils, service spoons and hot sauce. Cost is $75. Guacamole, salsa and beverages are available for an extra charge. Call 843-789-2241 30 minutes in advance. 153 B. East Bay St.

Takeout for NIGHT OF THE WEEK You know those nights when you’re really hungry, maybe verging on hangry, but you

EAT WELL WEDNESDAY

don’t feel like cooking and you don’t want to

Mercantile & Mash offers dinners for two to go each week. Look for the weekly menu of entrees and sides to be updated on the Facebook page. Recent entrees included smoked pork shoulder with peach barbecue, homestyle meatloaf with molasses glaze and smoked amberjack cakes with pickled tomato remoulade. 701 East Bay St.

order pizza again. You rack your brain trying

DRIVE-THRU THURSDAY You don’t have to get out of your car when you order from the drive-thru window at Rodney Scott’s BBQ on your way home from work. Order a whole hog barbecue plate with two sides or by the pound. Don’t forget the banana pudding. A kids menu also is available. 1011 King St.

FLAVORFUL FRIDAY It’s the weekend. Treat yourself. Ted’s Butcherblock offers a $20 Friday dinner that you can pick up from 5 to 8 p.m.The menu changes weekly, but a recent dinner featured stuffed chicken breast, squash and yukon gold gratin and sweet potato maple puree, plus apple pie cheesecake and dulce de leche. Limited quantities are available. 334 East Bay St.

SMOKIN’ SATURDAY Fiery Ron’s Home Team BBQ’s West Ashley location features a to-go menu so you can take home a dozen or two smoked chicken wings. Order sides by the quart or the pan. You can even order a loaf of white bread and a quart of Home Team BBQ sauces to go with the pulled pork or brisket. 1205 Ashley River Road

SUNDAY BRUNCH Enjoy Sunday brunch from the comfort of your own home. Just pick up a baker’s dozen of Callie’s Hot Little Biscuits. Select a dozen of savory cheese and chive and a dozen of the cinnamon. Just get there when it opens at 8 a.m. so your wait isn’t too long. Or use the app to order and you can skip the line. I bet they won’t mind if you arrive in your pajamas. 476 ½ King St. or City Market.

novemberw2017 skirt!magazine

to think of where you can pick up something easy but good. We’re here to help. Tear this page out and stick it to your fridge door with a magnet. You’ll thank us later.

Want more? Visit us at www.skirt.com

skirt!magazine novemberw2017

HE’S SO ORIGINAL

CHRIS KEMP D I R E C TO R O F D O O D L E S , R E V E L RY B R E W I N G Chris Kemp has what many might consider a dream job. He’s the director of doodles for Revelry Brewing Co.That means he’s the guy who designs the Revelry beer cans and beer bottles. He also designs the brewery’s T-shirts and caps, and he painted the mural behind the bar. There’s the classy Gullah Cream Ale with a black-and-white sketched Palmetto rose on the can, and Oh My Darlyn! with three galloping horses.There’s the fun Hotel Rendezvous with the retro hotel sign, and the Lefty Loosey featuring a VW Beetle with surfboards on top. And then there’s Eden’s Lot, with a topless woman on the beach with a red bar covering her breasts. Chris says he works closely with the beer brewers to create a vision for each product. “There’s usually a story behind everything,” he says. Chris describes his aesthetic as “playful” and “not too serious.” He prefers to sketch out his vision and then scan his art into the computer, which he says helps keep his work “raw” and “not too rigid.” “I want to be honest with what I do,” he says. Chris got his start as an artist painting on surfboards in the Outer Banks. He moved to the coast of North Carolina soon after he graduated from college with a degree in business and marketing and did a short stint at an insurance company. “My parents were like, ‘What are you doing?’ ” Chris’ response? “The waves were really good there.” He found he could make a better living creating art in Charleston than in North Carolina, so he moved to Folly Beach, where he’s still walking distance from the ocean. “The beer industry is a lot like the surf industry,” he says. “You want to be crass, push some buttons.” A 20-foot mural of surfers Chris painted that sat under the ramp at McKevlin's Surf Shop on Folly Beach was mysteriously stolen in the middle of the night this past summer. That’s how Chris knows he’s doing something right. “I guess it’s the biggest compliment you can get,” he says. Chris also has created art for bohemian taco shop Chico Feo on Folly Beach and for One Love Kombucha, based on Johns Island. But he doesn’t intentionally seek out food and beverage companies. “I just try to work with people who are interesting and fun,” he says. He acknowledges that many people would love to have his gig at Revelry. He enjoys feeling like he’s a part of something and seeing it grow. And the freedom. He enjoys the freedom. “Life is good,” he says.

novemberw2017 skirt!magazine

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SculpSure Clear + Brilliant and Thermage

Facelift, eyelid Surgery and Rhinoplasty laser-assisted liposuction, Picosure Laser tummy tuck, Body lift, Buttock implants

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We know you’re already thinking about what to give the special men in your life for the holidays. Feed his passion with one of the items from our curated list.

TO:

The fly guy Private fly casting lessons from Lowcountry Fly Shop, $60/hour at the shop or $100/hour on location Available at Lowcountry Fly Shop, 626 Coleman Boulevard

TO:

The Gamer True South Puzzle Co. CityScape Series 500-piece Charleston puzzle, $22 Available at Henry & Eva, 628 Coleman Boulevard

TO:

The sports fan

Tickets to Riverdogs Riley Park Club, $105 per person per game Available at 843-577-3647 or at riverdogs.com/tickets.

TO:

The multitasker

The Stowaway Shucker, an oyster knife and bottom opener in one, $45 Available at charlestonshuckerco.com TO:

The outdoorsman

TO:

The wine connoisseur

Subscription to the Edmund’s Oast Exchange Wine Club, six bottles for $120 a month Available at 1081 Morrison Dr. or edmundsoast.com/exchange

Le Chameau Chasseur hand-crafted premium leather lined zip boots, $499 Available at Circle Seven, 701 East Bay St. Receive 10% OFF when you mention skirt! magazine

TO:

The commuter

Tobacco Canvas Beachwood Yoga Tote, $120 Available at J. Stark, 208 Coming St.

TO:

The punctual & stylish gent Shinola watch, starting at $550 Available at M. Dumas & Sons, 294 King St.

TO:

The surfer Lost by Mayhem The Puddle Jumper small wave board, $630-$680 Available at McKevlin’s Surf Shop, 8 Center St., Folly Beach

novemberw2017 skirt!magazine

SHOP OUR HOLIDAY GIFT SELECTION PRODUCTS FROM FILSON, SHINOL A, SMATHERS & BRANSON, HACKET T & MORE

1. FILSON BACKPACK � $395 2. SMATHERS & BRANSON FLASK � $65 3. HACKETT WALLETS � $85 � $165 4. SHINOLA WATCH � $900 5. SMATHERS & BRANSON COASTER SET � $75

29 4 K I N G S T R E E T � AT T H E C O R N E R O F K I N G A N D S O C I E T Y �

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SHOP SMALL FOR THE HOLIDAYS We always love supporting small, independent businesses, especially when it comes to shopping for holiday gifts for friends and family. Handpicked gifts from local and regional retailers add a thoughtful touch that is sure to be noticed and appreciated. Here’s a list of promotions some of our favorite shops are offering Nov. 25, the Saturday after Thanksgiving when holiday shoppers are often encouraged to support small businesses after hitting big box stores on Black Friday.

CANDY SHOP VINTAGE | 9 Cannon St. Vintage-inspired jewelry 25% OFF CANNONBOROUGH COLLECTIVE |185 A-Saint Philip St. Balloons and gifts 50% OFF Charleston Weekender Turkish Towels 30% OFF The Tiny Tassel clothing CHARLESTON BALLOON SHOP | 1646 Ashley Hall Road Party and event decor 15% OFF all in-store purchases for pickup DANDY | 43 John St. Vintage-inspired clothing and gifts 20% - 30% OFF STOREWIDE M. DUMAS & SONS | 294 King St. Upscale men’s clothing store 35% OFF (excluding Barbour Core) from 5 a.m. to 9 a.m. 20% OFF(excluding Barbour Core) from 9 a.m. to 7 p.m. ESCAPADA LIVING | 644F Long Point Road Special promotions storewide FOURTEEN & EAST | 936 Savannah Highway Home and gifts 15% OFF STOREWIDE HAMPDEN CLOTHING | 314 King St. Designer clothing and accessories 10% OFF STOREWIDE HENRY & EVA | 628 Coleman Blvd, Mount Pleasant Gifts, gear and accessories 10% OFF STOREWIDE and an additional 10% OFF sale items HERMOSA JEWELRY | 307 Simmons St., Mount Pleasant Handmade jewelry inspired by the Lowcountry Enjoy Hermosa mimosas, 15% OFF jewelry and a RAFFLE for a $100 GIFT CERTIFICATE HOUSE OF SAGE | 51 George St. Bohemian clothing and accessories 20% OFF full-price merchandise

KIDS ON KING | 310 King St. 25% OFF clothing MASON HOSKER | 17 State Street Feminine party dresses made in gorgeous fabrics 20% OFF in-store purchases SHOES ON KING | 335 King Street Designer shoes and handbags Up to 30% OFF THE SKINNY DIP | 345 King St. Collective concept store featuring emerging and local designers Serving bubbly and offering 10% OFF WINE & COMPANY | 441 Meeting St. Wine bar and retail store $5 glasses of bubbly WONDER WORKS | Mount Pleasant, West Ashley, Kiawah & downtown Toy store DOORBUSTER DEALS ALL DAY on some of the hottest toys of the year, silhouette artist, Clay Rice, will be cutting silhouettes from 10 a.m. to 1 p.m. at the West Ashley store

SHOP LOCAL ALL MONTH Lowcountry Local First is launching its Buy Local Month campaign to encourage holiday shoppers to buy local Nov. 15 to Dec. 15. Look for the “Buy Local” badge in storefronts owned by Charleston-area residents. You can also find local vendors at these upcoming holiday markets: PACIFIC BOX & CRATE FARMERS MARKET 9 a.m. - 1 p.m. Nov. 11 1503 King St. CELADON SUNDAY FLEA & FARMERS MARKETS AT THE WAREHOUSE 10 a.m. - 2 p.m. Nov. 26 2221 Noisette Blvd, North Charleston HOMEGROWN HOLIDAY BAZAAR 10 a.m. - 4 p.m. Dec. 2 Johns Island County Park, 2662 Mullet Hall Road CRAFTY BASTARDS ARTS & CRAFTS FAIR 10 a.m. - 4 p.m. Dec. 2 Joe Riley Park

WHERE WILL YOU HIBERNATE THIS WINTER?

• Sales and Rentals in the Historic District and BEYOND • 11-A Isabella Street • Charleston • 843-577-3193 • fax 877-241-6941 melaina@pateproperties.com • www.pateproperties.com

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Sunday, December 10th @ 1:00 pm

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Just in time for the Holidays! The auction has jewelry, ﬁne art, sterling, rare collectibles, furniture, a rare Martin guitar, great holiday gifts for everyone!

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Holiday Preview November 1st - December 8th

CharlestonEstateAuctions.com

918-E & G Lansing Drive in Mount Pleasant

843.696.3335

Auctioneer: Mark J. Bastian, SCAL#4525 Holiday Auction hosted on the CEA Platform & App, Live Auctioneers & Invaluable.

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skirt!magazine novemberw2017

magazine and Komen Lowcountry Race for the Cure’s

EVENT PHOTOS

Chantel DeBrecney & Tessa Reed

Team skirt!

Bonnie Margiotta, Pam Dawson, Ashley Towns

Tracie Hess, Ashley Towns, Jennifer Taylor

Lisa Jones, Marketing Director Komen Foundation

Eliza Limehouse

Kylene Sullivan

Alison Lee & Shannon Bedingﬁeld

OH WHAT A NIGHT! Skirt! magazine, Charmed Beauty and Gifts of West Ashley and the Komen LowCountry Foundation had a great girls ‘night out signing up ladies for the race and making pink tulle skirts to wear race day. Thanks to all who attended and special thanks again to Tracie Hess who hosted the event in her awesome store!

A SPECIAL THANKS TO ALL EVENT SPONSORS

and Samantha Fuentes Photography Sfphotography.net

novemberw2017 skirt!magazine

NOVEMBER CALENDAR OF EVENTS

THROUGH NOV. 5

‘THE ADDAMS FAMILY’ Wednesday Addams, the ultimate princess of darkness, is all grown up and has fallen in love with a man from a respectable family. But she doesn’t want to tell her mom.You’ll want a seat at the table when the Addams Family hosts Wednesday’s boyfriend and his family for dinner. Footlight Theater, 20 Queen St. For times and tickets, visit footlightplayers.net.

NOV. 1

SOULS & SAINTS: DIA DE LOS MUERTOS Celebrate Dia De Los Muertos with late night Latin bites from your favorite chefs as well as tequila cocktails and cervezas. Get your face painted as a sugar skull, enjoy fire dancing performances and dance to the sounds of Duda Lucena Quartet. Tickets are $75, 7 p.m. Charleston Food & Wine Parking Lot, 635 Rutledge Ave. Visit charlestonwineandfood.com/events for more information.

NOV. 4

CHARLESTON MAC OFF Sample the best mac and cheese the city has to offer while enjoying cooking demos, live music and children’s activities. 11 a.m. to 5 p.m., The Grove at Patriots Point, 40 Patriots Point Road, Mount Pleasant. For tickets, visit themacoff.com/charleston. PARTY FOR THE PARKS FIESTA TROPICANA The Charleston Parks Conservancy brings the streets of Havana to Charleston for its Party in the Parks fundraiser. Enjoy street-fair food and dance to the Gino Castillo Band. 6 to 10 p.m. at Colonial Park.Tickets are $115. For more information, visit www.partyfortheparks.com. HARVEST FESTIVAL Five of Charleston’s favorite bluegrass bands deliver a foot-stompin’ good time at this fall festival. Southern favorites such as barbecue and boiled peanuts will be available for purchase. Get a jump-start on your holiday shopping at the crafters’ market. Children can enjoy hayrides, a pony corral and pumpkin decorating. 11 a.m. to 5 p.m. Mullet Hall Equestrian Center, 2662 Mullet Hall Road, Johns Island. $8, children 12 and under are free. For more information, visit ccprc.com. HEAD FOR THE CURE 5K Race to honor a friend or family member who has been diagnosed with brain cancer and raise awareness to help fund research for the fight against brain cancer. 9 a.m. Palmetto County Parks, Mount Pleasant. $30 registration fee.Visit www.headforthecure.org/charleston for more information.

NOV. 8-14

CHARLESTON BURGER WEEK More than 40 local restaurants feature their best burgers during Charleston Burger Week, presented by the Charleston City Paper. Proceeds go to Charleston Chefs Feed the Need. For participating restaurants, visit charlestonburgerweek.com.

NOV. 9 OLIVIER PICASSO The Gibbes Museum of Art hosts Olivier Picasso, the grandson of Pablo Picasso, for its distinguished lecture series. Olivier Picasso is known for creating documentaries and the 2013 biography, “Picasso, Portrait Intime,” he wrote about his grandfather. 6 p.m. College of Charleston Sottile Theatre. $60 for nonmembers. Visit gibbesmuseum.org for more information.

Want more? Visit us at www.skirt.com

NOV. 9

DIAPER BANK LAUNCH CELEBRATION The Junior League of Charleston celebrates the launch of its diaper bank initiative. Enjoy cocktails, light bites and a live auction to support the Junior League’s community partners. 6:30 to 9 p.m., Alhambra Hall, 131 Middle St., Mount Pleasant.Tickets are $50.Visit jlcharleston.org for more information.

NOV. 10-JAN. 1

HOLIDAY FESTIVAL OF LIGHTS Journey through three miles of over 700 magical light displays of all shapes and sizes. Then, park your car and view the lights from the holiday train, ride a Victorian carousel and enjoy mouth-watering treats from Santa’s Sweet Shoppe. James Island County Park, 871 Riverland Dr. Hours and admissions vary. Call 843-795-4386 or visit ccprc.com for more information.

NOV. 10-11

YALLFEST Actor and author Jason Segel is one of the more than 70 authors of young adult books who will sign books, participate in seminars and discuss their love of reading and writing during this year’s YALLFest, the country’s largest YA book festival. Keynote talks require tickets, but many events are free and open to the public. Book signings are first come, first serve and those in line may be given wristbands.Blue Bicycle Books, 420 King St. is the hub, but keynotes are held in other venues.Visit yallfest.org for more information.

NOV. 11 FOOD FESTIVAL FEATURING SHRIMP ‘N’ GRITS Sample shrimp and grits from some of Charleston’s favorite restaurants all at one place at Joseph P. Riley Jr. Park. There will be a cash bar, live music and a kids zone. Tickets are $25. More information is available at rileyparkevents.com. LES DAMES CULINARY ACADEMY Learn how to host a stress-free holiday dinner party from the grand dames, including cookbook author Nathalie Dupree, Charleston Grill executive chef Michelle Weaver, Magnolias executive chef Kelly Franz, culinary instructor and stylist Danielle Wecksler and others.Topics include holiday baking, gifts from the kitchen, setting the table, and holiday drinks and wines. 8:30 a.m. to 4 p.m. at The Culinary Institute of Charleston, 66 Columbus St.,Tickets are $175. More information is available at ldeicharleston.org. BOOTS, BOTTLES & BLESSINGS The Deep Water Vineyard hosts a blessing of the vines festival. Witness the blessing of the vines and enjoy live music by John King, Sufferin’ Moses and Jah Creation. 10 a.m. to 5 p.m. Deep Water Vineyard, 6775 Bears Bluff Road, Wadmalaw. Tickets are $10 per person and $5 for parking. Visit deepwatervineyard.com for more information.

NOV. 12

WINE, WOMEN & SHOES Support Florence Crittenton Programs for homeless pregnant women during the nonprofit’s annual Wine, Women & Shoes event. Enjoy savory food, wine tasting, a fashion show and the charming shoe guys. Plus, skirt! magazine is proud to sponsor the marketplace featuring local vendors this year. 1 to 5 p.m. Daniel Island Club. Tickets are $100. Visit winewomenandshoes.com/event/flocrit for more information.

NOV. 19

DUDES AND DOLLY The women who have been organizing the “Women &” music series are changing things up and inviting Charleston’s best male vocalists to take on the iconic Dolly Parton. All female bands will back the male vocalists. Tickets are $17. For more information, visit charlestonmusichall.com. skirt!magazine novemberw2017

Annie December 1st - 17th, 2017 This musical has become a worldwide phenomenon and the winner of seven Tony Awards. With equal measures of pluck and positivity, little orphan Annie charms everyone’s hearts despite a next-to-nothing start in 1930s New York City. She is determined to ﬁnd the parents who abandoned her years ago on the doorstep of a New York City orphanage & with the help of the other girls in the orphanage, Annie escapes to the wondrous world of NYC. “Annie” is the perfect family friendly musical for the holiday season.

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community HOW TO

D U RING A MONTH OF THA NKS GIVING

As we gather around our tables and celebrate the things we are thankful for this month, we look for ways to help those who are hungry and those who need help providing for their families. Here are just a few ways you can help put food on the table, provide diapers for a child or provide support for expecting mothers.

LOWCOUNTRY FOOD BANK

The Lowcountry Food Bank collects donated food items and distributes them to a network of 300 member agencies, including soup kitchens, homeless shelters and emergency food pantries, in 10 coastal counties. The nonprofit offers a wide range of programs and services that serve children, families and seniors who experience hunger. HOW TO HELP Donate to the virtual food drive by selecting the type of food you’d like to donate and how much you’d like to spend and adding it to your shopping cart. Or volunteer the first and third Saturdays of each month. Visit lowcountryfoodbank.org for more information.

I HEART HUNGRY KIDS

I Heart Hungry Kids, a volunteer organization founded by three young brothers, partners with the Lowcountry Food Bank to host monthly packing parties where volunteers under the age of 18 fill backpacks with food for the Backpack Buddies program. Backpack Buddies works with schools to distribute backpacks to students in need on Fridays so they have nutritious food to eat during the weekend when they don’t receive a school lunch. HOW TO HELP The next packing party is 1 to 3 p.m. Nov. 5 at the Lowcountry Food Bank, 2864 Azalea Drive, North Charleston. Sign up at ihearthungrykids.org.

JUNIOR LEAGUE DIAPER BANK

The Junior League of Charleston is launching a diaper bank to provide diapers to families in need. More than 30 percent of women with infants and toddlers in diapers can’t afford an adequate supply, according to Junior League estimates. Infants can use as many as 10 diapers a day, while toddlers need up to six diapers a day. Diapers can cost up to $100 a month per child. Federal assistance programs available to low-income women and children do not cover the purchase of diapers. The lack of diapers creates unhealthy living conditions and can prevent mothers from continuing their educations or going to work to provide for their families. Babies who do not have a reliable supply of diapers cannot attend day care or participate in early childhood education programs. Diapers collected through the bank will be distributed to clients of Lowcountry C.A.R.E.S., Florence Crittenton and East Cooper Community Outreach. HOW TO HELP You can drop off any size of unused, disposable diapers at the Junior League Charleston office at 51 Folly Road from 8 a.m. to 4 p.m. Monday through Friday. The Junior League is hosting a Diaper Bank Launch Celebration Nov. 9 to help raise money for its newest initiative. For more information, visit jlcharleston.org.

FLORENCE CRITTENTON PROGRAMS

Florence Crittenton is the only organization in the state that provides a residential program for lowincome pregnant girls ages 10 to 21. Many of the young women are seeking a safe place to stay during their pregnancies because they are victims of physical or sexual abuse or are dealing with mental health issues, according to executive director Lisa Van Bergen. The residential program has had to turn away 18 girls since July 1, after the state Department of Social Services cut some of its funding to Florence Crittenton. As a result, the residential program has had to turn away girls who are older than 16 and those who may be at risk but do not receive DSS services. After terminating the contract, DSS officials said they were working to help identify funds to help Florence Crittenton make up the budget shortfall. Van Bergen says she is hopeful the nonprofit will receive $150,000 from the agency, but that still leaves Florence Crittenton with a funding shortage. HOW TO HELP Give a cash donation to Florence Crittenton, or visit the wish list on the Florence Crittenton website at florencecrittentonsc.org for items that can be donated. Attend this year’s Wine Women and Shoes fundraiser Nov. 12. Visit florencecrittentonsc.org for more information. Want more? Visit us at www.skirt.com

skirt!magazine novemberw2017

BLOGGERQ&A

LIBBY WILLIAMS Photo:David Mandel Photography

www.libbywilliamsphotography.com You're a photographer and you also have a personal blog on your website. Which came first? What inspired you to start creating photos and to start writing? I have always been a visual artist. I started my career in marketing and branding working as an art director. Early on, I was around terrific writers who influenced me not only to write, but to constantly work to be better. When I went out on my own, photography was just in my blood, so I began incorporating that into what I do as a career move. I started my blog originally to write about single photos that were sort of missing the limelight — the outtakes and the outlaws.The ones that told more of the story but seemed to get rejected for whatever reason. So I started a blog on the story behind the photos. It became so cathartic that it almost took over as a form of therapy for me. The stories were often not about the shoot. They were about me as person and how I see the world. Honestly, that’s who you hire. Tell us about the photography services you offer. I have done it all. In the beginning, I started as a family and wedding photographer. But as I dug deeper into what I really wanted, that evolved. I have since photographed products, fashion, travel and (of course) food. I am a storyteller at heart, but I really had a pull to do more commercial and editorial work. As long as I am telling a story, I am happy. I am as comfortable on a farm as I am in a hospital. Do you have any tips for amateur photographers? If you want to take better photos, you have to learn the mechanics of photography and what it’s all about.The best way to do that is repetition and practice with your equipment. But to take a photo, you really have to understand your subject. Get on their level. Open yourself up. Bring

a piece of your heart to the shot. The viewer will see it. How often have you scrolled past a photo of something you have seen a million times? The same building framed the same way with the same backdrop and the same people in front of it. How can you bring yourself to it? If all you see is a building, chances are you won’t. But if you see something that moved you, capture THAT thing. Your blog posts are often pretty personal. I think many women can relate to the emotions you share. Tell us about why writing is important to you and why sharing your writing is important. Writing has healed me as a person. It has seen me through some very difficult times — losing my parents and my sister are at the foundation of that. It has been incredibly therapeutic for me to share my stories and find that connection with others. We are all broken, vulnerable little souls looking for someone to say, “Wow, me too…” The November issue is the food issue. What are your favorite food experiences in Charleston?

Oh, wow…this is a VERY hard question to answer in a city filled with culinary greats! My perfect foodie day would probably go something like this: Lemon latte from Harold’s Cabin. Maybe wander over to The Darling Oyster Bar for their EPIC bloody mary and some delicious chowder fries. A lovely, light lunch from Fuji Sushi out at Freshfields Village at Kiawah, followed by a massive bike ride. And then, perhaps, home for some locally caught shrimp for a delicious Lowcountry bake (which is basically an oven roasted low country boil) or some lightly fried flounder with something from the garden or the farm at Compost in my Shoe. Why do you love skirt! magazine? It’s a great space to share, connect and experience an ever-evolving feminine city like Charleston! Editor’s note: skirt! magazine occasionally spotlights the inspiring women who contribute to the skirt! blog. Read their posts at skirt.com/blog.

COMING IN DECEMBER

THE

ISSUE

“ Let there be peace on earth and let it begin with me.” - J I L L J AC K S O N - M I L L E R a n d S Y M I L L E R

novemberw2017 skirt!magazine

SUNDAY DEC. 3, 2017

1PM-5PM

WINE UNDER THE OAKS AT BOONE HALL PLANTATION has grown to become one of the most popular Christmas holiday events in the South Carolina Lowcountry. We are excited to announce that the radio stations of the Charleston Radio Group will be partnering with Boone Hall Plantation on this event.

Admission will include but is not limited to the

following: Wine samples from a variety of wine distributors and winery partners.

Complimentary “bubbles” provided by Biltmore Estate Complimentary desserts by Magnolias and Blossom Food and Wine Pairing with

complimentary gourmet food and wine samples

provided by Boone Hall Farms and The Wine Shop. Breads and Spreads with complimentary samples provided by Harris Teeter.

Wine and cooking demonstrations presented by some of Charleston’s ﬁnest chefs in a portable

kitchen provided courtesy of The Culinary Institute at Trident Technical College and The Charleston Restaurant Association Complimentary table seating on a ﬁrst come ﬁrst serve basis.

LIVE PERFORMANCE BY THE FACE OF JAZZ IN THE LOW COUNTRY CHARLTON SINGLETON Charlton Singleton and Friends will be presenting a wide variety of music for your entertainment at the this year’s Wine Under the Oaks event. Joining him onstage will be some of the most versatile and in demand musicians in the Southeast. From Classic Rock to Classic Soul-Adult Contemporary to Contemporary Jazz-there is something for everyone’s enjoyment.

See the plantation home beautifully decorated for Christmas.

VIP Tables For Eight Will Be Available For

PRESENTED IN PARTNERSHIP WITH THE RADIO STATIONS OF APEX BROADCASTING

Purchase Artwork display by critically acclaimed artist Jonathan Green.

Local writers showcase published works at the Authors Village.

Silent Auction that beneﬁts the American Red Cross

Gourmet food selections from the menus of some of Charleston’s ﬁnest restaurants that will be available for purchase at reduced prices.

Special pricing on featured wines at World Of Wines retail tent.

Unique gift options exhibited by a number of specialty vendors.

The Plantation will be decorated in holiday décor and it is the perfect way to kick-off the holiday

season. Wine Under The Oaks is one event you will want to make sure is circled on the holiday social calendar that is not to be missed. 40

novemberw2017 skirt!magazine

TICKETS NOW ON SALE!! Boone Hall Plantation 1235 Long Point Road, Mt. Pleasant, S.C. 29464 On The Back Lawn | Dress: Casual

843-884-4371