Sea Island Life - Fall/Winter 2017/18


4 SEA ISLAND LIFE | FALL/WINTER 2017/18 during autumn and winter, traditions come to the forefront. The holiday season in particular brings back fond memories of comfort foods and nostalgic décor. Yet as we celebrate each year, we also find new ways to embrace tradition. For example, a sip of a fat-washed cocktail (page 14) could make you rethink your favorite libation. Even favorite pastimes can become that much more enjoyable when approached in a new way; on page 58, discover a range of vehicles with specialized features that could make your next hunting trip the best one yet. Fans of shooting sports can also look forward to the Sea Island Sporting Classic and Seminole Cup, the sporting clays championship which takes place each year at Broadfield, Sea Island’s Sporting Club and Lodge. The Seminole Cup celebrates its 25th anniversary in 2018. On page 18, you can find out more about the exciting plans for the upcoming tournament and how the popular event has changed and grown over time. 2018 also marks major milestones for Sea Island and our sister property, The Broadmoor, located in Colorado Springs, Colorado. Both resorts have a long history of tradition and service: It is the 90th anniversary for Sea Island, and the centennial for The Broadmoor. You can learn more about The Broadmoor’s founder, Spencer Penrose, and the resort’s storied past on page 54. Here on the Island, important moments in the resort’s past have been marked by the planting of oak trees. Live oaks draped with Spanish moss have become symbolic of the South, and oak trees in general have served special roles throughout American history. On page 36, you can read about the cultural and environmental significance of oaks. Whether you are taking a walk along the Avenue of Oaks, hunting on Broadfield’s pristine grounds or participating in local events such as our first half-marathon, all of these experiences have one thing in common: They become that much more meaningful when shared with others. Groups of all types and sizes will find a wide range of activities to enjoy at Sea Island. From family-friendly outdoor tours that combine education and exercise (page 22), to fun events that stimulate creativity (page 20), we encourage you to enjoy all of these moments together. Sincerely, Scott Steilen President and CEO, Sea Island WELCOME TO SEA ISLAND! WELCOME

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6 SEA ISLAND LIFE | FALL/WINTER 2017/18 32. 36. 42. 46. 50. 54. 58. 64. features TURNING UP THE HEAT Fiery flavors are the latest foodie obsession, and chefs around the world are serving up some serious spice. By Amber Lanier Nagle AN ODE TO THE OAK These iconic trees are deeply rooted in American culture. By Nancy Dorman-Hickson DISTINCTLY SOUTHERN Speech patterns below the Mason-Dixon Line feature some of the most unique linguistics in the country. By Ashley Ryan PUTT PERFECTION Finding the ideal club could be the key to mastering the putting green. By Dale Leatherman WINTER WINES Celebrate the season with experts’ top picks for flavorful dessert wines. By Heather Vandenengel A LASTING LEGACY Spencer Penrose opened The Broadmoor one hundred years ago, creating a lasting impact that extends even beyond the luxury resort. By Tiffanie Wen HIGH-END HUNTING Today’s sporting vehicles offer specialized amenities and comfortable interiors that will elevate your expeditions. By Joe Yogerst SOMETHING OLD, LOTS OF NEW Contemporary wedding etiquette borrows the rules of the past and combines them with the customs of the present. By Cindy Hale 54 50 64 FALL/WINTER 2017/18 TOP ILLUSTRATION BY SHAYLENE BROOKS SEA Island LIFE

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8 SEA ISLAND LIFE | FALL/WINTER 2017/18 departments WELCOME LETTER SEASONAL FLAVORS: NUTS FOR PISTACHIOS In addition to serving as a nutritious snack, these flavorful nuts add color and texture to a wide range of dishes. LIBATIONS: WASHED-UP Bartenders are turning the table on traditional cocktails with a whole new way to add flavor to favorite libations. SOUTHERN STYLE: SEASON FOR CRIMSON Designers are embracing the color red as the bold hue warms up fall and winter wardrobes. OUTWARD BOUND: SHOOTING FOR THE TOP The Seminole Cup, one of the premier shooting tournaments in the South, celebrates its 25th anniversary. MIND + BODY: BRAIN BOOSTERS These fun Sea Island activities can help promote the health and function of your mind. GET FIT: TOTAL BODY WORKOUT Sea Island’s exercise classes utilize the latest fitness craze for both strength training and mobility. SEA Island LIFE FALL/WINTER 2017/18 An Ode to OAKS CELEBRATING THE NATURAL ICONS ELEVATED EXPEDITIONS BESPOKE VEHICLES FOR HUNTERS PISTACHIO PERFECTION CREATIVE USES FOR THE FLAVORFUL NUT DISTINCTLY SOUTHERN THE EVOLUTION OF REGIONAL ACCENTS + FC_SI10.indd 1 9/22/17 11:24 AM DISCOVER OAKS’ HISTORICAL AND CULTURAL SIGNIFICANCE ON PAGE 36. 4. 12. 14. 16. 18. 20. 21. FALL/WINTER 2017/18 SEA Island LIFE FAMILY FIRST: OUTDOOR ADVENTURES Bring the group together for fun in the fresh air with activities that combine nature, education and exercise. IN THE SWING: FIT FOR THE FAIRWAY Today’s golf professionals are utilizing special fitness regimens to get them in top shape for the green. ON THE ISLE: DID YOU KNOW? Discover fun facts and stories behind local names. FAVORITE THINGS: MEMORABLE MEALS Read about the food and experiences that guests remember most from dining at Sea Island. HISTORY: THE SOCIAL ARCHITECT Ninety years ago, Addison Mizner crafted The Cloister and solidified his legacy in the South. EXPERIENCE SEA ISLAND This guide includes what’s new, dates to save and other Island notes. EXPERIENCE THE BROADMOOR Learn about our sister property, The Broadmoor, and discover its news and latest events. CONNECT VIA SOCIAL MEDIA Discover what’s happening on the Island. SEA ISLAND STYLE Find the latest looks from your favorite brands, plus sporting gear, gourmet goods and more at the wide variety of shops. THEN AND NOW: COASTAL COTTAGES Over the years, these historical abodes have changed and evolved right along with Sea Island resort. 22. 24. 26. 28. 30. 68. 72. 74. 75. 86. 16 14

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10 SEA ISLAND LIFE | FALL/WINTER 2017/18 EDITORIAL & DESIGN EDITORIAL DIRECTOR Steve Zepezauer CREATIVE DIRECTOR Sonia Chung EDITOR Katherine Duncan [email protected] ASSISTANT MANAGING EDITOR Ashley Burnett ASSOCIATE EDITORS Elizabeth Nutt, Ashley Probst, Sharon Stello ASSISTANT EDITOR Ashley Ryan MARKETING DESIGN DIRECTOR/ART DIRECTOR Paul Graff SENIOR GRAPHIC DESIGNER Shaylene Brooks CONTRIBUTING WRITERS Jackie Adams, Belinda Lichty Clarke, Nancy Dorman-Hickson, Sarah Gleim, Cindy Hale, Dale Leatherman, Beth Livesay, Michelle Franzen Martin, Amber Lanier Nagle, Larry Olmsted, Rachel Quartarone, Heather Vandenengel, Jennifer Walker-Journey, Tiffanie Wen, Joe Yogerst PHOTOGRAPHER/PHOTO EDITOR Jody Tiongco DIGITAL MANAGING EDITOR Kim Zepezauer SALES ASSOCIATE PUBLISHER NATIONAL ACCOUNTS DIRECTOR Carrie Robles [email protected] 305-431-5409 NEW YORK SALES DIRECTOR Maryellen Case PRODUCTION MANAGER Tina Leydecker PRODUCTION ASSISTANT Megan Shelhamer FINANCE ACCOUNTING MANAGER Cyndy Mendaros CHIEF EXECUTIVE OFFICER Steve Zepezauer CHIEF TECHNOLOGY OFFICER Scott Sanchez CHIEF STRATEGY OFFICER & SPECIAL PROJECTS Donald Nosek PRESIDENT & CEO Scott Steilen CHIEF MARKETING OFFICER Parra Vaughan MANAGER, MARKETING & CRM Jessica DiVincent STAFF PHOTOGRAPHER Eliot VanOtteren ©2017 BY FIREBRAND MEDIA LLC. ALL RIGHTS RESERVED. NO PART OF THIS PERIODICAL MAY BE REPRODUCED IN ANY FORM OR BY ANY MEANS WITHOUT PRIOR WRITTEN CONSENT FROM SEA ISLAND LIFE. THE VIEWS EXPRESSED HEREIN ARE THOSE OF THE AUTHORS AND ADVERTISERS AND DO NOT NECESSARILY REFLECT THOSE OF THE OWNERSHIP OR MANAGEMENT OF THE MAGAZINE OR SEA ISLAND. TO OUR READERS: Sea Island Life invites you to share with us your reactions to our magazine. Send your correspondence to Editor, Sea Island Life, 580 Broadway, ste. 301, Laguna Beach, CA 92651 or to [email protected]. The magazine accepts freelance contributions; however, unsolicited materials cannot be returned, and Sea Island Life accepts no responsibility for loss or damage to unsolicited materials. ADVERTISERS: For inquiries, please contact Carrie Robles at [email protected]. Sea Island Life, 580 Broadway, ste. 301, Laguna Beach, CA 92651; 949-715-4100. SEA Island LIFE

12 SEA ISLAND LIFE | FALL/WINTER 2017/18 SEASONAL FLAVORS pistachios can be prepared and enjoyed in a wide variety of ways— from eaten as savory snacks to served in decadent desserts, pistachios have become ubiquitous in the American diet. In fact, the U.S. is one of the largest producers of the nuts and sales have skyrocketed in the past few years, both domestically and internationally. “People are expanding what they want to include in their diet, and nuts in general, including pistachios, are heart healthy and have good fat,” says Robert Reynaud, chef de cuisine at Tavola in The Cloister. “I like pistachios because they’re tasty, but also because of their nutritional value.” That heart-healthy reputation has boosted pistachios into becoming a guilt-free snack. A 2-ounce serving, for instance, has 12 grams of protein and 6 grams of fiber. Yet pistachios aren’t just for snacking; chefs love them for the flavor and texture they impart to both sweet and savory meals— think pistachio-flavored gelato, or less conventional applications like grated pistachios on fresh fish crudo. At Tavola, Reynaud uses them in some of the restaurant’s pesto sauces. “The nut has a high fat content so it adds creaminess and texture to pestos,” he says. “I especially like making a mint-andpistachio pesto and serving it with a roasted quail or other game.” He also says the opportunities for using the nut in desserts is unending, particularly for an Italian restaurant, as the world’s best pistachios are said to come from Sicily. Ashley Nichols, pastry chef de partie at the Sea Island Bake Shop, agrees. “I think they have a great flavor and are so versatile,” she says. “You can add them into cakes, cookies and gelatos, and they pair well with cherries, chocolate, raspberries and even apples.” NUTS FOR PISTACHIOS IN ADDITION TO SERVING AS A NUTRITIOUS SNACK, THESE FLAVORFUL NUTS ADD COLOR AND TEXTURE TO A WIDE RANGE OF DISHES. BY SARAH GLEIM Pistachios add creaminess and texture to Tavola’s pesto.

FALL/WINTER 2017/18 | SEA ISLAND LIFE 13 TOP: COURTESY OF FIFTH GROUP RESTAURANTS Another of Nichols’ favorite things about pistachios is the unique hue they add to her desserts. “When they’re toasted, they add texture and crunch, but they also give that bright, brilliant green color,” she explains. “As a pastry chef, you’re always looking to add color to your plate, and they do.” One of those brilliant green desserts is her pistachio cake, which substitutes traditional cake flour in favor of pistachio flour. “Pistachio flour is great because it has a high fat content, so it acts as binding in the cake,” she says. “And it even allows us to create gluten-free dessert options.” The versatility of pistachios appeals to many chefs, including Brent Banda, executive chef at Ecco in Atlanta, who says he can use the nuts in sweet or savory dishes, paired with citrus and herbs, and game or fowl. “They also work well with French, Italian and Mediterranean foods,” he says. “At Ecco, we have a seasonal menu that changes frequently, and I’ve always had a lot of inspiration cooking European foods, and pistachios work well with most of those.” Banda, like Reynaud, uses pistachios in pestos and also pairs them with heavy meats. One of his favorite dishes this fall is a braised lamb shank with a pistachio salsa verde. “We make the salsa verde using fresh herbs from our rooftop garden, arugula, citrus and toasted pistachios all pulsed together,” he says. “It’s a light, bright sauce that can stand up to the heavy lamb shank.” With such a wide range of creative applications in the culinary world, the question isn’t how to incorporate pistachios, but which method—or nut-filled dish—will end up your personal favorite. m Ingredients: Cooking spray ¾ cup (or 1½ sticks) butter 1¼ cups powdered sugar 1 egg yolk 4 eggs 1 cups pistachio flour ½ cup heavy cream 1 teaspoon vanilla extract Method: 1. Preheat oven to 350 F. Coat two 9-inch cake pans with cooking spray. 2. In a stand mixer, add butter and powdered sugar and mix on medium speed until creamy and pale yellow in color. 3. Continue mixing on medium speed, slowly adding in egg yolk and eggs in three additions, scraping down the bowl after each time to ensure the mixture properly comes together. 4. On low speed, alternately add the pistachio flour and heavy cream in three stages, starting and ending with the pistachio flour. 5. Once flour and heavy cream are fully incorporated, divide mixture evenly between the two cake pans and bake about 25 to 40 minutes, or until the middle of cake springs back when touched. 6. Cool cake in pan on a wire rack for 15 minutes. Remove from pan to wire rack, and let cool 30 minutes or until completely cool. Tip: Microwaving the butter to room temperature helps incorporate the eggs and will produce a fluffier cake. This dish from Ecco features pistachios, marinated baby beets, whipped ricotta and spring onions. PISTACHIO CAKE Create this delicious, gluten-free cake, courtesy of pastry chef de partie Ashley Nichols at the Sea Island Bake Shop. You can also bake the mix in mini muffin pans and pair with raspberry jam to create delicious tea cakes instead. 2 3

14 SEA ISLAND LIFE | FALL/WINTER 2017/18 Lead Bartender Nic Wallace crafting a fat-washed cocktail at River Bar WASHED-UP BARTENDERS ARE TURNING THE TABLE ON TRADITIONAL COCKTAILS WITH A WHOLE NEW WAY TO ADD FLAVOR TO FAVORITE LIBATIONS. BY JENNIFER WALKER-JOURNEY nic Wallace vigorously emulsifies whole milk into fruit teainfused vodka inside Mason jars on the polished wood bar at the River Bar at Sea Island. The concoction raises eyebrows among some guests, but one regular sees genius at work. “What’s The Mad Scientist making today?” he asks Wallace, the lead bartender. It’s the base for The Gilded Lily, one of the specialty cocktails Wallace prepares for guests and members. The beverage combines this milk-washed, fruit tea-infused vodka with honey syrup, freshly squeezed lemon juice and a dash of Angostura bitters. The concept is part of a technique among bartenders and mixologists known as fat washing, and it is revolutionizing cocktails. For Wallace, a top 15 national finalist in the 2017 USBG Diageo World Class bartender LIBATIONS

FALL/WINTER 2017/18 | SEA ISLAND LIFE 15 OvenBird’s “Bigote de Lavanda” competition, fat washing has “changed the way I look at complex cocktails.” Fat washing incorporates a lesson in chemistry: infusing a fat-soluble compound into liquor which dissolves in the ethanol to extract flavor from the fat. The process is surprisingly simple. Any fat, whether solid (like bacon fat or butter) or liquid (such as oils), can be used. Solid fats, however, must first be melted. The fat is then emulsified into the spirit and placed in a freezer, which allows the fat to rise and form a seal at the surface of the liquid. Then, a hole is poked through the fatty seal (generally within a 24-hour period) and the liquid poured out. What is left is alcohol that embraces the intense flavors of the fat with just enough velvety texture to surprise the palate. That fat-washed alcohol can then be LEFT: COURTESY OF OVENBIRD [Fat washing has] changed the way I look at complex cocktails.” —LEAD BARTENDER NIC WALLACE “ MAKE THEM AT HOME The Gilded Lily 2 ounces milk-washed passion fruit tea-infused vodka 3/4 ounce honey syrup (two parts honey to one part water) 1/2 ounce freshly squeezed lemon juice 3 dashes of Angostura bitters Lemon peel, for garnish Add all ingredients to a shaker tin with ice, then shake and double-strain into the glass. Garnish with one long lemon curl and serve the drink in a small coupe glass. Confit 2 ounces pork belly-washed coconut rum 1/2 ounce freshly squeezed lemon juice 3/4 ounce Carpano Antica Formula Sweet Vermouth 1/4 ounce Golden Isles Olive Oil Maple Infused Balsamic Vinegar 1 dash of Angostura bitters Add all ingredients to a shaker tin with ice, then shake and double-strain into the glass. Garnish with one piece of candied bacon, and serve in an oldfashioned glass with one large ice cube. Recipes courtesy of Nic Wallace, lead bartender at River Bar at Sea Island blended with other ingredients—like juices, syrups and liqueurs—to make a variety of creative beverages. Bartenders across the country have experimented with a range of fat washings, from bacon-washed bourbons and sesame seed mezcals to olive oil cognac and peanut butter gin. The first time Wallace broached the concept of fat washing drinks with his team at the River Bar, the reception was fair at best. “I had to sell them on the idea before I could sell the customers on it,” he says. Some guests were skeptical at first, but were sold after the first sip. The concept may sound odd, but consider the flipside. For centuries, chefs have been creating meals using liquor, like cognac in steak au poivre, red wine in coq au vin, or rum in cherries jubilee. Fat washing simply turns the tables on this idea, creating a new dialogue between chef and bartender. “We realized we both have resources at our disposal,” explains Carl Jenkins, the bartender at OvenBird in Birmingham, Alabama, where he serves under chef/ owner and James Beard Award winner Chris Hastings. At OvenBird, roasted bone marrow is an offering on the dinner menu. After the marrow has been removed from the bone for the dish, Jenkins uses the bone to prepare a cocktail called “Bigote de Lavanda,” which is Portuguese for “lavender mustache.” In a unique approach to fat washing, he pours a blend of Ilegal Mezcal Reposado, Spanish brandy, aged sherry and a house pecan demerara syrup down the center of the split bone and into a lavender-rubbed cocktail glass. Along the way, the dark brown liquid collects the flavorful remnants of marrow and fat. Like Jenkins, Wallace scopes out the menu at the Sea Island restaurant and asks the chef to save the discards from some of the dishes. His latest find was pork belly remnants, which he infused into coconut rum and topped with a candied bacon garnish for a cocktail he calls Confit. “I think the bacon was the main reason people ordered the drink. Bacon in a cocktail— you can’t get much better than that,” Wallace says with a laugh. “That’s what fat washing is all about.” m

16 SEA ISLAND LIFE | FALL/WINTER 2017/18 fierce, fiery, powerful and vibrant are just some of the many exciting adjectives that spring to mind when considering the color red. Designers and popular brands at Fashion Weeks all over the world, including Victoria Beckham, Proenza Schouler and Max Mara, sent many bold red pieces down the runway this past year, and in some cases even opened their show with the hue. Givenchy debuted an allred ready-to-wear collection in Paris—a brave move for a single- palette offering. As the crimson color has a lengthy history of being associated with wealth and opulence, it’s an ideal hue for those who want to exude confidence without the flash of jewelry. In place of stacking baubles or mixing prints, you can pair red tints and tones for maximum impact. Red is also the transitory color of choice for 2017 into 2018. “Red effortlessly transitions from summer into fall and lasts through the holidays,” says Beth Aschenbach, who, along with her sister, Danielle Norcross, curates Palm Beach Lately, a lifestyle blog that has been featured in InStyle, Southern Living and a plethora of other publications which cover the region’s fashion trends. Some red-oriented outfit ideas from Norcross include “a floral blush dress for lunch with girlfriends” or “a daring pair of red heels for date night,” as well as red gingham swimsuits for resort getaways. For men, red details can be integrated slowly, beginning with accessories such as belts and shoes. When wearing red on top, pair with neutrals such as denim jeans to balance out the liveliness of the color. To expand your red outfit options, incorporate different shades such as scarlet, crimson, burgundy and ruby, all of which are appropriate for cooler weather. A monochromatic mix of these shades can be made to stand out by utilizing a variety of fabric textures to create a bold look. However, men and women alike should also consider skin tone when choosing a shade of red— cooler and neutral skin tones will make the color stand out more. The former should also opt for rosier shades, while the latter pair well with a true red. Just like the iconic underside of a Louboutin heel, the color red can differentiate between run-of-the-mill and extraordinary. This season, harness the power of red and incorporate some stylish statement pieces into your wardrobe. m SEASON FOR CRIMSON DESIGNERS ARE EMBRACING THE COLOR RED AS THE BOLD HUE WARMS UP FALL AND WINTER WARDROBES. BY BETH LIVESAY SOUTHERN STYLE 1. TRINA TURK SPLENDID TOP, $258, AND SHEREE PANT, $268, BOTH AVAILABLE STARTING IN NOVEMBER 2017 (TRINATURK.COM)


18 SEA ISLAND LIFE | FALL/WINTER 2017/18 SHOOTING FOR THE TOP THE SEMINOLE CUP, ONE OF THE PREMIER SHOOTING TOURNAMENTS IN THE SOUTH, CELEBRATES ITS 25TH ANNIVERSARY. BY JACKIE ADAMS when Randy Mitchell first started the Seminole Cup nearly 25 years ago, it was a small shooting event held at Southmere Sporting Clays in Titusville, Florida. Around 70 shooters gathered during a balmy Florida spring to participate in the inaugural tournament. Fast-forward to the present, and the Seminole Cup is now the main event within the Sea Island Sporting Classic, spanning five days with over 500 participants congregating on the sprawling, 5,800-acre hunting preserve of Broadfield, A Sea Island Sporting Club and Lodge. Now more than ever it has hit its stride as one of the major shooting tournaments of the year, more akin to a festival than your average competition. Since it began, the Seminole Cup had several homes throughout Florida before eventually settling at Broadfield. It was at one of the early Seminole Cups that Mitchell’s daughter, Jessica Mitchell Kent, met her future husband, a participant in the shoot at the time, Jon Kent. It was Kent who eventually took over the handling of the Seminole Cup in 2015 when his father-in-law retired and the tournament moved to Broadfield. Covered in oak trees and towering pines, the hunting preserve is used primarily by Broadfield’s club members as well as guests and members of Sea Island. It is only open to the public for this event. “Broadfield is not a day-to-day gun club like … [the event has] been held at before,” says Jon Kent, director of outdoor pursuits for Sea Island. “We basically build a gun club for the week, break down at the end and it goes right back to being a private club. It was virtually virgin ground the first time it was shot on OUTWARD BOUND The Seminole Cup, the main event within the Sea Island Sporting Classic, takes place on Broadfield’s grounds.

FALL/WINTER 2017/18 | SEA ISLAND LIFE 19 The reputation of great service, great targets, great people and great food are what sparked the growth of the Seminole Cup.” —JON KENT, DIRECTOR OF OUTDOOR PURSUITS, SEA ISLAND “ and since it’s only shot on once a year, there isn’t the wear and tear on the grounds that you see at a normal gun club.” The pristine condition of the playing fields is one of the tournament’s most unique aspects. “We consistently receive comments from the participants on how nice it is to shoot on such beautiful, untouched grounds,” Kent says. Wendell Cherry, one of the best shooting instructors in the country, was at the very first Seminole Cup shoot and has participated in every one since, winning it five times. “Historically, the Seminole Cup has always been a successful shoot and always has a very good attendance, but I think I like [its] new venue better than some of the old ones,” Cherry says. “When it was in Orlando and south Florida, it had more of a palm tree, sandy vibe to it. Up there [at Broadfield] it has almost a Deep South, old plantationstyle feel to it.” Since its inception, the cup has grown in both scale and participation, which Kent attributes to its reputation and history. “There are not many shoots that have operated successfully for 25 years,” he notes. “The reputation of great service, great targets, great people and great food are what sparked the growth of the Seminole Cup. We are carrying on that tradition with the move to Broadfield.” The central location of the shoot has also helped to draw even more participants each year, as has the impressive purse, which is one of the largest of any shooting tournament. On top of the $50,000 cash purse, there is around $20,000 worth of other prizes given out each year. One special prize that will be offered in 2018 is a golf cart customized for sporting clays that will go to the top shooter during the EZ-GO Challenge, valued around $10,000. While participants can expect impressive incentives, attendees can expect fun events that the whole family can enjoy—another unique quality the tournament has taken on since moving to Broadfield. A bounce house and falconer are sure to delight younger guests. The prime rib dinner prepared by the Sea Island culinary team on Saturday night will also delight all ages, as will the breakfast and lunch dishes provided by Southern Soul Barbeque. “I can’t say enough good things about the food,” Kent adds. In 2018, mainstays at the event like Cherry will once again be joining hundreds of other shooters to participate in the tradition that has become the Seminole Cup. The 25th Seminole Cup will be held from Feb. 28 through March 4. It starts off on Wednesday with one competitive event and fewer than 100 shooters on the property. On Thursday, the tournament will gather more steam with preliminary events and around 250 shooters present, and by Friday afternoon the event will be in full swing; Broadfield is looking to increase the total number of shooters to over 600. “The 2018 shoot is going to be our 25th anniversary, so we’ve got some things in store to make it special,” Kent says. “We’re working with sponsors to have some special giveaways.” Along with those giveaways, this year’s main event will be a Scholastic Clay Target Program (SCTP) tour stop, which should draw a large number of Junior and Sub-Juniors shooters. After a variety of former hosts throughout the South, it’s clear that the Seminole Cup has found a home at Broadfield, where the tradition is sure to continue to grow and thrive as the years go on. m Jessica Mitchell Kent (far right) is the daughter of Seminole Cup founder Randy Mitchell.

20 SEA ISLAND LIFE | FALL/WINTER 2017/18 BRAIN BOOSTERS THESE FUN SEA ISLAND ACTIVITIES CAN HELP PROMOTE THE HEALTH AND FUNCTION OF YOUR MIND. BY BELINDA LICHTY CLARKE regular exercise and a nutritious diet are crucial to maintaining a healthy body, but your mind needs care and feeding, too. In fact, engaging in certain activities helps promote brain health and reduces the risk, or slows the progression, of brain degeneration, according to Dr. Demetrius Maraganore, chairman of the department of neurology and medical director of the NorthShore University HealthSystem Neurological Institute in Illinois. To help keep the mind sharp, Maraganore recommends stimulating mental activities daily. Social activity is also important. “Get out of the home … visit with friends and family, have stimulating conversations, participate in community activities or other social groups,” he says. Luckily, that and more can easily be found at Sea Island, which offers a variety of brain-boosting activities MIND + BODY in fun, social environments. Resort guests and members have ample opportunity to participate in team-based educational activities that are perfect for family reunions or corporate events, according to Brittany Lear, activities and programming manager at Sea Island. For example, the Sea Island Sprint is an exciting adventure that sends you all over the Island, either on a bike or on foot. Participants are divided into teams and each team is given a resort map and an initial clue at the start of the race that leads to a specific location, followed by more clues. Tasks can range from mental to physical challenges. A second outdoor activity perfect for a mental boost is the Sea Island Beach Olympics, also organized into teams, with games and relays such as a sand skis race, leaky buckets relay and water balloon competition. The Lego Building challenges, which Lear says speak directly to team building, also stimulate creativity. “Each team will be given a photo, such as [of] U.S. landmarks, and they must reconstruct the photo using Legos,” she says. “They are also given supplies such as paper, markers, tape, toothpicks, et cetera, to add detail to what they are building.” Aside from team building, there are always brainboosting games at hand, including bingo, a popular Sea Island tradition available during the holidays and various times throughout the year. “Bingo is an experience for the whole family,” Lear says. “Ringo Bingo will make it a night to remember with Junior Staffers leading dances at the end. You are sure to have a blast.” The resort also offers a number of special events that are perfect for those looking for inspiration or to discover something new. For example, the annual Creativity Conference features talks from a wide range of experts, from innovative scientists to acclaimed poets. Those who join won’t just learn from listening—the conference is also about creating a dialogue with these visionaries, in addition to socializing with other attendees. In a similar vein, adults and children alike will enjoy the resort’s National Geographic Live series, which features environmental experts discussing their explorations. The Cloister Ballroom also plays host to lectures, complimentary for guests and members, that can provide a boost of inspiration. Whatever path you take to get your mental juices flowing—whether it’s a round of bingo, a sprint across the resort or a rousing lecture—there are plenty of smart options available on the Island. m Sea Island offers a variety of fun team-building activities that stimulate creativity.

FALL/WINTER 2017/18 | SEA ISLAND LIFE 21 the variety of fitness classes offered at Sea Island ensures that there’s an activity for everybody, whether it’s a slower-paced, shallow pool aerobics workout or a high-impact fitness experience. Now guests and members can take their exercise efforts to the next level with the help of ViPR, a weighted, cylindrical piece of fitness equipment that bridges the gap between strength training and more movement for a total body workout. ViPR stands for vitality, performance and reconditioning, explains Tom Hemmings, fitness operations and training supervisor for Sea Island. The inspiration for this innovative tool actually stemmed from observing people who do heavy work on farms. “The creators thought about manual workers moving bales of hay, and they came up with the idea of creating movement patterns with specific pieces of equipment,” Hemmings says. “The cylinder is designed to challenge the user in all planes of motion, utilizing all major muscle groups to re-create patterns that we carry out on a daily basis.” Hemmings adds that the long cylinder has various weights, ranging from 8 to 40 pounds, while his limit for Sea Island clients is 20 pounds. The ViPR equipment is used in a few ways, ranging from one-on-one training to semiprivate group classes such as Load Up. “The Load Up class focuses specifically on utilizing the ViPR and the TRX equipment,” Hemmings says. “We combine the GET FIT two to create a circuit-style class which has a high-intensity format. The class is limited to six people to provide the clients with a smallgroup feel, individualizing the workout in the best possible fashion in a group setting.” ViPR can also be incorporated into beach workouts for groups and individuals, Hemmings adds, as well as into Sea Island’s high-intensity interval class called Wake Up Call. “This has been getting a good following, with a consistent number of guests and members between 12 and 20—and it’s at 6 a.m.,” he says. As for what his clients tell him when they use this new equipment for the first time: They love it, some because it is so unique. “They say it’s challenging, a great push and offers a variety of exercises,” Hemmings says. m TOTAL BODY WORKOUT SEA ISLAND’S EXERCISE CLASSES UTILIZE THE LATEST FITNESS CRAZE FOR BOTH STRENGTH TRAINING AND MOBILITY. BY BELINDA LICHTY CLARKE Classes at Sea Island are utilizing ViPR, an innovative piece of workout equipment.

22 SEA ISLAND LIFE | FALL/WINTER 2017/18 from strolls on the beach while searching for seashells to hiking along local trails, spending time in nature has always been a popular method for people looking to unwind, and a recent study revealed just how beneficial it can be. Published by the Proceedings of the National Academy of Sciences of the United States of America, the study found that a 90-minute walk through a natural environment can decrease stress levels and help combat depression, among other ails. Aside from reduced stress, outdoor adventures lead to strengthened immune systems, improved focus, better quality of sleep and, depending on which activities you partake in, weight loss. The sun is also a significant source of vitamin D, which is important for cell growth. When outside activities are combined with exciting learning opportunities, they provide additional benefits for people of all ages. Walking, biking and even water-based tours available at Sea Island teach participants about the local environment, from marine life to historical homes. Raleigh Nyenhuis, a naturalist at Sea Island, agrees that there is a link between spending time outside and being “physically, mentally and spiritually fit.” While she says specific benefits vary among individuals, her love for local wildlife makes it important for her to get outside. “If I can spend just 30 minutes walking among the canopies of live oaks draped with Spanish moss or trek through a salt pan [a flat area covered in salt and other minerals] riddled with fiddler crabs and egrets,” she says, “I am a much healthier version of myself—on all levels.” These Sea Island activities will give everyone the opportunity to get some fresh air while learning something new in the great outdoors. Marsh Habitat and Wildlife Walk Those looking to get out and explore the wildlife surrounding Sea Island should start OUTDOOR ADVENTURES BRING THE GROUP TOGETHER FOR FUN IN THE FRESH AIR WITH ACTIVITIES THAT COMBINE NATURE, EDUCATION AND EXERCISE. BY ASHLEY RYAN FAMILY FIRST The Wildlife and History Bike Tour incorporates information about local plants, animals and homes.

FALL/WINTER 2017/18 | SEA ISLAND LIFE 23 with the Marsh Habitat and Wildlife Walk. “Although leisurely, this allows the guests to get out and walk a bit,” Nyenhuis says of its benefits, adding that it’s a great way to get some exercise. The one-hour tour, which leaves from the Beach Club, leads guests out to Rainbow Island and back for a grand total of just under 1.5 miles. Wandering through maritime forests and salt marshes, naturalists educate guests on native plants and animals while seeking out nests from songbirds and birds of prey, which Nyenhuis says may not be spotted on the Island’s other tours. “This particular tour is special because it’s the only walking nature tour we provide at Sea Island,” she explains. “Every other tour is on vehicle, bike or some form of watercraft.” Wildlife and History Bike Tour This new bike tour offers another uncommon way to explore the Island. For up to two hours, guests join a naturalist to learn about local animal species and plant life. “It’s also special because it incorporates a bit of Sea Island homes and history, which most other nature tours on the Island don’t provide,” Nyenhuis notes. This adventure will take bikers through various ecosystems, like the salt marsh, maritime forest and beach environments on Sea Island. “We’re not going fast, but the constant motion is nice,” she adds. “A majority of this trip is in the shade as well.” Family Salt Marsh Kayaking The Family Salt Marsh Kayaking tour gets guests into their kayaks following a paddling introduction at the dock. Navigating the narrow channels—some of which are the width of a kayak and therefore too narrow for larger boats—allows visitors to really connect with the nature and wildlife surrounding Sea Island. “You could leave from our dock and go 3 to 4 miles without seeing a dock, a power line or another boat,” says Gavin Earl, water sports manager at Sea Island. “It’s just a wild place and it’s right there in our backyard.” Expect to spot everything from nesting birds and trout to blue crabs, shrimp and oysters. The diverse environment is one appeal, but a kayaking adventure at Sea Island—which is also offered at sunset—is also a great low-impact way to work your upper core and shoulder muscles. “It’s also a bonding experience,” he says. “If [families] go in a tandem kayak, they’re having to sync up their paddle stroke and work together to do it.” Sea Turtle Education and Night Walk Offered four nights a week during the summer season, the Sea Turtle Education and Night Walk is a unique way to get some exercise in—with a 2-mile walk through sand— but it doubles as a very special opportunity for lucky participants to view wildlife up close. The tour begins with a presentation on the life cycles and nesting habits of turtles, followed by a walk on the beach in search of some of these nests, which Nyenhuis says is something people can spend decades trying to witness. “Seeing them is never guaranteed and can be pretty rare due to the amount of beach we are able to cover on foot, but when we get lucky it is such an incredible experience,” she says. Few other experiences will delight children and adults alike as much as watching tiny loggerhead hatchlings heading for the water. m Clockwise from top left: a loggerhead hatchling heading for the water; young guests learn about the Island’s plants and animals firsthand; a kayaking tour

24 SEA ISLAND LIFE | FALL/WINTER 2017/18 IN THE SWING FIT FOR THE FAIRWAY TODAY’S GOLF PROFESSIONALS ARE UTILIZING SPECIAL FITNESS REGIMENS TO GET THEM IN TOP SHAPE FOR THE GREEN. BY LARRY OLMSTED today’s professional golfers hit the ball farther than ever, regularly astonishing fans by driving a 400-yard par 4 or hitting 7-irons in from more than 200 yards. Many golf experts have attributed this to improvements in technology, yet the same exact gear is available to all amateurs, most of whom have seen little corresponding benefit in terms of booming drives or lower scores. If equipment alone cannot explain why the current generation of golfers is the best and most well-rounded ever, what else plays a role? That would be fitness, and it can hardly be a coincidence that today’s pros are more physically fit and conditioned than ever before. “There’s no doubt that a fitness revolution has swept through modern golf,” says Michael Patrick Shiels, a golf journalist who has covered the PGA TOUR for years. “The guys who took fitness seriously used to be so rare that just working out gave them a reputation as zealots, like Greg Norman and most famously Gary Player. … Then came Tiger [Woods], chiseled like an athlete from more physical sports, who seemed to be playing, and working out, at a whole different level, so all the young guys followed suit.” Randy Myers, director of fitness at the Sea Island Golf Performance Center, currently Randy Myers (right) is director of fitness at the Sea Island Golf Performance Center. Myers uses fitness to help golfers play better and stay healthy.

FALL/WINTER 2017/18 | SEA ISLAND LIFE 25 trains 17 PGA TOUR players. Myers has been a pioneer in the field ever since he wrote his master’s thesis on golf fitness 25 years ago at Pennsylvania State University. However, while Myers is firmly convinced fitness can make anyone play better, he is equally concerned with everyone playing longer, fixated on the notion that golf can be a forever game enjoyed by grandparents along with younger generations. “You can enjoy golf at any age, but you do need to be doing some kind of conditioning,” Myers says. “We’re trying to build a program that will firstly let you play golf better and stay healthy for your entire life.” All of the Sea Island Golf Performance Center multiday programs include a fitness evaluation component. “Our schools take a very holistic approach, making sure your equipment fits you, working on your swing [and] your short game,” Myers explains. “We work on mental skills and flexibility and a pre-round stretching routine.” He also offers a variety of dedicated consultations. These include a one-hour evaluation and stretching session, a 90-minute evaluation and custom fitness plan developed using the Titleist Performance Institute evaluation, a series of five 30-minute stretching classes, and kinematic sequence analysis using Nike’s NG360 Golf Performance Assessment system. For this, golfers are covered in sensors and swing while high-speed cameras and computers create a complex, 3-D, 360-degree model of the swing including weight transfer, muscle load, shoulder rotation and range of motion. It’s a combination of technology and old-school drills (see sidebar for more information) that Myers hopes will allow players to keep golfing for the rest of their lives. m “FIT FOR GOLF, FIT FOR LIFE” “Everyone talks about growing the game of golf, but it should be about extending the game, keeping people playing their entire lifetimes,” says Randy Myers, director of fitness at the Sea Island Golf Performance Center. That’s one of the issues Myers addresses in his new book, “Fit For Golf, Fit For Life: The Ultimate Golf Fitness and Flexibility Guide,” available for purchase at With an introduction by Ryder Cup Captain Davis Love III, Myers aims to answer the question, “Why do TOUR pros make the game look so effortless?” Here are a few of his fitness tips for everyday golfers: If you want to work on posture and balance: “These are the two things you can address that will immediately allow you to put the club in a better position,” Myers says. DRILL A: Clutch your golf club horizontally to your chest with overlapping hands and stand on one leg for 30 seconds. Then turn in the direction of the standing leg and hold for 15 seconds. Switch legs. If you can’t hold for these times, do what you can and work up. If you can’t balance at all, touch the other toe to ground until you can. “This addresses posture as well because you need to have good posture to balance,” Myers says of this drill. If you want to learn how to properly utilize your lower body: “The most common problem I see in amateurs is they don’t know how to load, to use the ground and their lower body to generate power; it’s all arms and hands which leads to inconsistency,” Myers says. DRILL B: Stand and hold the club out in front of you vertically with arms fully extended, then slowly lift one arm keeping it straight as you extend it vertically. The goal is to lift your hand parallel with your shoulder and spine angle. Conditioning can improve your game. Drill A Drill B

26 SEA ISLAND LIFE | FALL/WINTER 2017/18 DID YOU KNOW? DISCOVER FUN FACTS AND STORIES BEHIND LOCAL NAMES. ON THE ISLE PREVIOUS NAMES FOR SEA ISLAND Fifth Creek Island: This was the name given to the Island by coastal Native Americans. In 1768 is was acquired by James MacKay, one of Gen. James Oglethorpe’s troop commanders, as a land grant from the King George III, but MacKay did not make use of the Island. Long Island: By the early 19th century, the area became known as Long Island. It was owned and used by a family for pasturing cattle during the summer, and later it briefly served as a hunting preserve. However, the Island was primarily used for grazing livestock until 1921. Glynn Isle: Howard Coffin’s company, Sea Island Investments, purchased the Island in 1926 and began developing it as a resort destination. After the company acquired it, the Island was briefly called Glynn Isle. Sea Island: Following the name Glynn Isle, the Island adopted its current name, Sea Island. Over the past 90 years the name has become world-famous, with the resort hosting numerous distinguished guests including presidents and other heads of state. m MAP ILLUSTRATION: SHAYLENE BROOKS DRIVING THROUGH TIME Look for these Sea Island streets, whose names are steeped in history. La Cosa Street: Named for Juan de la Cosa, the cartographer who traveled with Christopher Columbus on his second voyage to the New World at the turn of the 16th century. Monteano Avenue: Named for the Spanish governor of Florida who led the expedition that resulted in the Battle of Bloody Marsh in 1742, in which English and Spanish forces skirmished on St. Simons Island. Wesley Avenue: Named for the Wesley brothers, John and Charles, who founded Methodism after visiting Georgia in the 1700s. Teach Road: Named for the famous pirate Edward Teach, better known as Blackbeard. It is said that he buried treasure on Blackbeard Island, located north of Sapelo Island. Source: “Sea Island: Seventy-Five Years of Gracious Hospitality” by Diane Maddex and Sea Island Co. The Cloister opened on Sea Island in 1928.

28 SEA ISLAND LIFE | FALL/WINTER 2017/18 MEMORABLE MEALS READ ABOUT THE FOOD AND EXPERIENCES THAT GUESTS REMEMBER MOST FROM DINING AT SEA ISLAND. BY MICHELLE FRANZEN MARTIN FAVORITE THINGS One of the reasons people return to Sea Island year after year, holiday after holiday, is because of the culinary experiences offered at the resort. Whether it’s happy hour at the River Bar, a special occasion at Colt & Alison or a five-course dining experience at the Chef’s Table in the Forbes Five-Star Georgian Room, every meal is memorable and a reason for celebration. We asked guests and members what they remember most about dining at Sea Island and they dished on all of their favorite plates, among them steak, grits and a very special sundae—just a few of their favorite culinary things. MARY AND JED DAMMANN Mary Dammann has been coming to Sea Island since she was a young child—her parents honeymooned here in the late 1940s—so, she admits, it’s hard for her to name just one memorable meal. However, there are a few dining experiences that she treasures most. FAVORITE DINING VIEW: From the Chef’s Table in the Georgian Room. “We did it three times, and every time it was so wonderful,” Dammann says. “There were so many courses and so many wines. I just loved being able to watch the chefs in the kitchen.” FAVORITE HAPPY HOUR MEAL: At the River Bar, Dammann prefers the nachos, while her husband goes for the sliders. FAVORITE NOSTALGIC TREAT: The Sea Island Gold Brick Sundae. “When I taste it, it reminds me of being 10 years old at the Beach Club,” she says. “It brings back sweet memories of my childhood.” TRACY WADE Wade has dined at Sea Island many times, both for business and pleasure. “I love all the restaurants at Sea Island,” she says. “I love the pairing of great food with a great environment.” One meal she most remembers was a Valentine’s Day dinner in the Georgian Room, where she and her husband, Bob, enjoyed a four-course dinner with wine pairings. FAVORITE VALENTINE’S DAY CONFECTION: “For dessert, we had a berry sorbet that was in a clear lipstick [type of] tube. You could wind it up and eat the sorbet out of the tube,” Wade explains. In fact, the Valentine’s Day confection was so memorable, Wade sought it out once more. “The dessert was so amazing that I had to re-create it for one of my [work] events when I came back in April that year,” she says. HER FAVORITE SEA ISLAND DINING OPTION: It’s a “tossup between Tavola and Colt & Alison,” Wade says. VICKY DEKOK When DeKok’s husband, Paul, was planning a surprise birthday party for her, he chose the private dining room of the Georgian Room, with a menu and wine list uniquely tailored to the guest of honor. “Since I am of Italian heritage, Paul wanted the menu and the wines to be Italian,” Vicky says. “The culinary experience was a foodie’s dream.” FAVORITE WAY TO START OFF A BIRTHDAY MEAL: With house-made charcuterie complemented by Ferrari Brut Rosé. HER FAVORITE VINO-RELATED SURPRISE: One of the wines served at her birthday dinner: 2005 Gravner Anfora Breg White from Venezia Giulia in Italy. “[It was from] a white wine producer who worked for years to turn a white into a red. It tasted fabulous,” Vicky says. PAUL DEKOK DeKok fondly recalls a memorable celebration in The Cloister Wine Cellar for his birthday. Not only was the meal delicious and full of good company, but it also benefited an important cause. Paul purchased the dinner at a fundraiser for the Star Foundation, a Brunswick, Georgia-based organization that is working to end poverty in the local community. “It is the most memorable to me because it was helping the Star Foundation,” DeKok says. And, of course, it included a few special guests— his son and daughter-in-law, who were both in town visiting. FAVORITE SEA ISLAND CHEF: Julian Scheibel, the chef de cuisine at the Georgian Room. “I have had the good fortune to have dined in many great restaurants around the world. He is [on] my list of top five chefs,” DeKok says. FAVORITE FOODIE TWIST: The “perfect egg,” served at the birthday dinner, made of scrambled egg, truffle, spinach, sunchoke espuma and chives. m Georgian Room Tavola River Bar sliders “Perfect egg”