Sea Island Life - Fall/Winter 2019/20


The Cloister

6 SEA ISLAND LIFE | FALL/WINTER 2019/20 The past few years have brought many new enhancements to our resort and we’re thrilled to have you here at this exciting time, when you will be among the first to experience some of the latest debuts. Our golf offerings are among the most prominent examples, with the recent opening of the state-of-the-art, 17,000-square-foot Golf Performance Center (page 34). In addition, our oldest golf course will now offer our newest play experience, as the Plantation Course has had a full redesign led by brothers Mark and Davis Love III of Love Golf Design (page 48). It will be available for play mid-October, just in time for the 10th year of the RSM Classic, a PGA TOUR event that will take place Nov. 18-24 (page 26). We are also introducing an entirely new activity for our resort: bowling. Opening this fall, Sea Strike & Pub will be a 5,000-square-foot combination bowling alley and pub, with six lanes for playing, plus food and bar service and big-screen televisions. You can learn more about the space and discover how bowling has evolved over the course of its long history on page 58. We introduced the Sea Island Explorer, our multilevel yacht, last year. There are a wide variety of onboard experiences available, from pre-dinner cocktail cruises to engaging outings narrated by experts such as our on-site historian, falconer or naturalist. Whatever option you choose, when combined with the scenic setting and relaxing salty breeze, it is sure to be a one-of-a-kind excursion (page 20). Along with the most recent happenings, this season marks the return of some of our favorite annual events. Fall and winter always include Sea Island traditions such as festive décor, the Reindog Parade, Yule Log Ceremony and Polar Bear Plunge. Some of our members share a few their fondest recollections from holidays at the resort on page 30. We can’t wait for you to create lifelong memories of your own while you’re here. Whether this is your first visit or your hundredth, thank you for staying with us. Sincerely, Scott Steilen President and CEO, Sea Island Welcome to Sea Island! WELCOME

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8 SEA ISLAND LIFE | FALL/WINTER 2019/20 34. 38. 42. 48. 52. 58. 62. 66. STATE-OF-THE-ART SETTING The new Golf Performance Center was designed to improve every aspect of your golf game, whether you are a PGA TOUR player or newcomer to the sport. By Dale Leatherman THE MAGIC OF SPANISH MOSS One of the South’s most iconic plants boasts a storied history and timeless appeal. By Nancy Dorman-Hickson A FUSION OF FLAVORS Global and Southern cuisines come together for a fresh culinary perspective. By Jennifer Walker-Journey PLANTATION REDESIGNED Sea Island’s oldest golf course now offers the resort’s newest play experience. By Judd Spicer A MATTER OF MIGRATION A variety of species travel to and through Sea Island, bringing impressive stories of adventure and survival, as well as unique experiences for members and guests. By Ashley Ryan BOWLING THROUGH THE AGES This classic game has a rich history that helped frame it as the favorite American pastime it is today. By Joe Yogerst ADVENTURES IN CREATIVITY Mark W. Moffett and Melissa Wells have dedicated their lives to exploring the world and facilitating educational conversations. By Jennifer Walker-Journey THINKING OUTSIDE THE BOX Meeting out of the workplace offers a return on investment for both the employer and the employee. By Allison Emery 38 52 34 Contents | Features Fall/Winter 2019/20

136 Marsh’s Edge Lane • St. Simons Island, GA 31522 (912) 324-3028 • Georgia’s Premier Life Plan Community A world to explore, a vibrant community to come home to. A lifestyle that embraces true independence, friendships, culinary celebrations and the safety of community. It’s time to enjoy retirement the way it’s meant to be.

10 SEA ISLAND LIFE | FALL/WINTER 2019/20 WELCOME LETTER SEASONAL FLAVORS: PLEASING POTATOES From white to orange to purple varieties, succulent sweet potatoes add color and flavor to meals year-round. LIBATIONS: TASTE THE RAINBOW Creative technicolored cocktails in vibrant hues appeal to both appetites and aesthetics. SOUTHERN STYLE: FALLING FOR FLORALS Botanical prints offer a seamless transition from the bright colors of summer to the darker, more dramatic looks of fall and winter. OUTWARD BOUND: ALL ABOARD Relax, learn and discover during scenic cruises on the Sea Island Explorer yacht. MIND + BODY: WELLNESS FROM WITHIN Whole foods and nutritious supplements can be used to boost overall health and even support fitness goals. 6. 14. 16. 18. 20. 22. FAMILY FIRST: CRAFTING MEMORIES Creative, family-friendly programs at Sea Island inspire the inner artist in kids and adults alike. IN THE SWING: A CHARITABLE CELEBRATION As Sea Island prepares for the 10th year of The RSM Classic, philanthropic organizations reap the benefits. MEET THE CHEF: FOR THE LOVE OF LENTILS Armando Gomez, chef de cuisine at the River Bar & Lounge, discusses his background, unique cooking style and favorite food. FAVORITE THINGS: ’TIS THE SEASON For generations, families have gathered at Sea Island to celebrate the fall and winter holidays. HISTORY: AUTOS, AIRPLANES AND ARMISTICE Before developing Sea Island, the resort’s founder engineered American transportation and helped pave the way for victory during World War I. EXPERIENCE SEA ISLAND This guide includes what’s new, dates to save and other Island notes. CONNECT VIA SOCIAL MEDIA Discover what has happened on the Island. EXPERIENCE THE BROADMOOR Learn about our sister property, The Broadmoor, and discover its news and latest events. 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: LAVISH LANDSCAPES The grounds at The Cloister were transformed from an animal pasture to a lush oasis, thanks in large part to Sea Island’s original landscape architect. 24. 26. 28. 30. 32. 70. 73. 74. 76. 86. 24 FALL/WINTER 2019/20 SEA Island LIFE A NEW CLASSIC DISCOVER THE REDESIGNED PLANTATION COURSE MATTERS OF MIGRATION ANIMALS TRAVELING TO AND THROUGH SEA ISLAND FLAVOR FUSION SOUTHERN CUISINE WITH A GLOBAL TWIST FC_SI14.indd 1 9/10/19 2:12 PM THE REDESIGNED PLANTATION COURSE AT SEA ISLAND; LEARN MORE ON PAGE 48 Contents | Departments Fall/Winter 2019/20

RSM US LLP is the U.S. member firm of RSM International, a global network of independent audit, tax and consulting firms. Visit for more information regarding RSM US LLP and RSM International. It takes an entire community of dedicated people to put on a PGA TOUR event like The RSM Classic. Over the past ten years, The Golden Isles community has made this tournament a tremendous success. Together, we’ve raised more than $13 million dollars for charity, including supporting Birdies Fore Love, the Special Olympics and the Boys and Girls Club of Southeast Georgia. So from everyone at RSM, thank you. We look forward to many more years of this wonderful partnership. Thank you, Golden Isles. Because of your support over the last 10 years, everybody wins.

12 SEA ISLAND LIFE | FALL/WINTER 2019/20 EDITORIAL & DESIGN EDITORIAL DIRECTOR Steve Zepezauer CREATIVE DIRECTOR Sonia Chung EDITOR Katherine Duncan [email protected] ASSOCIATE EDITORS Ashley Probst, Ashley Ryan, Sharon Stello MARKETING DESIGN DIRECTOR/ART DIRECTOR Paul Graff SENIOR GRAPHIC DESIGNER Shaylene Brooks CONTRIBUTING WRITERS Sabrina Azadi, Paul F. Brown, Nancy Dorman-Hickson, Allison Emery, Jessica Farthing, Stephanie Kalina-Metzger, Dale Leatherman, Michelle Franzen Martin, Judd Spicer, Jennifer Walker-Journey, Joe Yogerst PHOTOGRAPHER/PHOTO EDITOR Dondee Quincena DIGITAL MANAGING EDITOR Kim Zepezauer SALES ASSOCIATE PUBLISHER NATIONAL ACCOUNTS DIRECTOR Carrie Robles [email protected] 305-431-5409 SALES EXECUTIVE Yolanda OHern PRODUCTION MANAGER Tina Leydecker PRODUCTION ASSISTANT Megan Shelhamer FINANCE ACCOUNTING MANAGER Tiffany Thompson CHIEF EXECUTIVE OFFICER Steve Zepezauer CHIEF REVENUE OFFICER Scott Sanchez PRESIDENT & CEO Scott Steilen CHIEF MARKETING OFFICER Parra Vaughan MANAGER, MARKETING & CRM Jessica DiVincent STAFF PHOTOGRAPHER Eliot VanOtteren ©2019 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

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14 SEA ISLAND LIFE | FALL/WINTER 2019/20 When fall rolls around, you can expect to see Southern sideboards packed with many sweet potato options. Whether it is sweet potato pie, cheese-filled gratin, flaky biscuits or the hotly argued preference of sweet potato casserole with marshmallows or praline topping, regional cooks are especially familiar with enhancing the natural sweetness of the tuber. Even though sweet potatoes often evoke a feeling of cooler weather, they thrive in the warm Southern summers and mild winters. Strictly speaking, a sweet potato isn’t a potato at all. It’s actually a member of the morning glory family, made to flower by the combination of the South’s long, warm days and temperate nights. In fact, sweet potatoes are not true yams, either, as yams are dry and starchy rather than sweet and creamy. However, the United States Department of Agriculture recognizes that American companies call them “yams” all the time, only requiring them to also be labeled correctly as sweet potatoes somewhere on the package. Perhaps the confusion comes with the way they are served—often a satisfying substitution for regular potatoes and other starches. Originating in Central and South America, it was previously thought that sweet potatoes spread to Europe and beyond by Christopher Columbus, who brought some examples of the tubers back with him from his travels. But in 2013, scientists used radio carbon dating to trace evidence of the presence Sweet potato side dish at Sea Island Ingredients for sweet potato soufflé Pleasing Potatoes From white to orange to purple varieties, succulent sweet potatoes add color and flavor to meals year-round. By Jessica Farthing SEASONAL FLAVORS

FALL/WINTER 2019/20 | SEA ISLAND LIFE 15 TOP: AKEPONG SRICHAICHANA/SHUTTERSTOCK.COM of sweet potatoes to Polynesia somewhere around 1000 A.D. Using this information, as well as other findings, archeologists have formed theories that the Polynesians visited the area well before other explorers. What makes this feat amazing is the distance of ocean stretching between the Polynesian Triangle—its corners made up of Hawaii, Easter Island and New Zealand—and the shoreline of the Americas. Today, China is the top international producer of sweet potatoes. The vegetable is a staple in modern Chinese cuisine, steamed whole by street vendors or ground into flour for noodles. In addition, sweet potatoes serve as animal feed for livestock. Both easy and fast growing, they can be used between growing seasons as a catch crop that can be quickly harvested before it’s time to plant a seasonal crop. Here in the United States, they are found growing throughout in North Carolina, but the climate in Georgia has ideal conditions to grow delicious varieties as well. Before Jeb Bush became director of the thriving Forsyth Farmers’ Market in Savannah, he started his food career by taking over the family farm and trying his hand at raising fruits and vegetables to sell. He found that sweet potatoes are a common Georgia crop. “They are super easy to grow down South,” he notes. To pick the best sweet potato, he suggests asking if they’ve been cured, a process that maximizes the sweetness of the vegetable. The curing process changes starches into sugars and also heals over nicks and cuts in the skin, allowing longer storage and freshness. The process involves placing harvested potatoes in a warm, dry and dark area and letting them sit for a couple of weeks before using. Bush learned the hard way that there is a sweet spot for the temperature during curing. He stored his potatoes at too high a temperature and they basically petrified. It is recommended to keep the environment around 80-85 degrees. Sweet or not, this vegetable is also a great way to get your vitamins. Sweet potatoes are rich in beta carotene, exhibited by their typically orange flesh, but they also come in white, yellow, red, purple or brown varieties. Bush has found that his customers at the farmers market are intrigued with the purple Okinawan sweet potato: “They were very big at the market last year. A lot of people made sweet potato pie, but purple.” According to Matthew Krueger, executive sous-chef at The Lodge and Retreat at Sea Island, the taste is the same though the color is so different. “You can put them on a white plate and it will pop because of the color.” He uses sweet potatoes frequently when they are in season, making rich purées and dumplings stuffed with vegetable filling. Krueger loves the sweetness of the potato, which allows him to combine it with so many different tastes. “My personal opinion about what pairs well with sweet potatoes are apples, cinnamon, cream, ginger, pecans, oranges, rum and thyme,” he says. “You can add bitterness or spiciness to them to complement the sweet.” The sweet potato brings as much fall taste to the table as a pumpkin with its colorful presence. A satisfying dish with just enough starch, its versatility makes it suitable for every course, appetizer through dessert. Though it surely makes its appearance on Southern tables during Thanksgiving, it is delicious enough to be served year-round. m Sweet Potato Soufflé Servings: 4-6 4 large sweet potatoes 1 tablespoon kosher salt 4 ounces butter, cut into pieces 1/4 cup condensed milk 1 tablespoon vanilla extract 1/4 cup brown sugar 1/4 cup molasses 1 tablespoon ground cinnamon 1 teaspoon nutmeg 4 ounces miniature marshmallows Peel and dice the sweet potatoes, then place them into a large cooking pot and cover with cold water. Season the water with salt to taste. On high heat, simmer and cook the potatoes until tender—about 15 to 20 minutes. Meanwhile, preheat the oven to 375 degrees F. Strain the sweet potatoes, removing as much water as possible. Place them on a sheet pan and bake for 4 to 5 minutes, until dry. Remove the pan from the oven and place the sweet potatoes in a large mixing bowl or stand mixer. Using a rubber spatula or the paddle attachment on the mixer, blend the butter, condensed milk, vanilla extract, brown sugar and molasses. Mix thoroughly until smooth. Season with cinnamon, nutmeg and kosher salt. Place the mixture into a casserole dish and cover it with miniature marshmallows. Bake 10 to 15 minutes, until the marshmallows have risen and are golden brown on top. Courtesy of Matthew Krueger, executive sous-chef at The Lodge and Retreat at Sea Island Purple varieties give traditional sweet potato recipes a unique pop of color.

16 SEA ISLAND LIFE | FALL/WINTER 2019/20 With the exponential rise of social media, it comes as no surprise that more businesses are implementing visually pleasing elements to provide customers with fun photo opportunities. This is especially true in the mixology world, with bright pops of color taking center stage in glasses across the globe. Brent Rosen, president and CEO of the New Orleans-based National Food & Beverage Foundation, says he’s noticed the technicolored trend take root in Southern cocktail programs in recent years, and that it goes hand-in-hand with another fad: “Instagrammability.” “Most cocktails, they’re either clear or brown and it’s really hard to take a good picture. … It can be beautiful if the light is just right on the bar but, if it’s not, it’s just a brown thing on top of a brown bar in a brown room,” Rosen says. “Technicolor cocktails really give the bar a chance to show their personality.” Last time these multicolored cocktails were trending was the 1980s and early 1990s, an era when Rosen recalls bartenders were liberal with food coloring and artificial ingredients. But today, “technicolor [cocktails] are typically made with fresh juices and infusions and things that really can make the drink taste better, as opposed to just making them colorful and loud,” he says, noting that spirit professionals are focused on creating a balance of flavors and visual elements. A few seasonal ingredients that Rosen says Southern mixologists may choose to incorporate are persimmons, pomegranates and oranges, as well as other winter citrus fruits. Nic Wallace, resort lead bartender at Sea Island, also points to prickly pear, which will be in peak season this fall and is grown locally on Jekyll Island, as well as beets. “Purée them down and strain them, and you get beautiful colors that you can then add to almost anything,” Rosen explains. Certain spirits can carry the color as well, with Rosen turning to Midori melon liqueur for a “fun green” tint or Campari bitters for their iconic, dark red hue. Wallace also gives a nod to classic blue Curaçao. “I think Instagram is the big driver and that’s not going anywhere anytime soon, so I think you’re going to see more of these … drinks [and they] are going to be popular for awhile,” Rosen says. And the trend is prevalent at Sea Island as well, with at least one cocktail for every color of the rainbow available on the property. Here, Wallace shares his top picks for tasty technicolored cocktails to sip during your stay. LIBATIONS Taste the Rainbow Creative technicolored cocktails in vibrant hues appeal to both appetites and aesthetics. By Ashley Probst Cocktails at Sea Island, from left to right: Water Lily, The Last Tango, Lady in Red, Colonel’s Orders, Beyond Bliss and Purple Rain

FALL/WINTER 2019/20 | SEA ISLAND LIFE 17 Lady in Red Don’t let your eyes deceive you: This Bulleit bourbon-based concoction at Southern Tide, crafted by bartender David Brown, presents a gorgeous red hue and a flavor profile that may surprise you. “This simple sour has the presence of a sweet strawberry cocktail, but ultimately delivers flavors of lemon and cocoa with a slightly bitter backbone,” Wallace explains. The mix also includes strawberry purée, white crème de cacao, lemon juice and a few dashes of angostura bitters, all of which are shaken together and strained into a double rocks glass over ice with a strawberry on the rim for a picture-perfect garnish. The Last Tango A cocktail of Wallace’s own creation, this refreshing margarita was originally intended for only the River Bar & Lounge menu, but quickly became a staple and is now one of the most popular specialty cocktails throughout Sea Island. Incorporating Gran Centenario Rosangel tequila, agave, lime juice, fresh cantaloupe and basil leaves, the latter two ingredients are muddled together before adding the liquids to be shaken and strained into a double rocks glass over ice. The garnish of two cayenne-salted cantaloupe spheres and a basil leaf play up the herbaceous layer while also adding a slight kick. Water Lily Available in The Oak Room at The Lodge, this revitalizing drink was born from the idea of using aloe in a cocktail. For this element, bartender Laurie Rider chose Chareau aloe liqueur for its distinctive and delightful flavor profile of fresh aloe vera, muskmelon, spearmint and cucumber. This liqueur is combined with certified-organic Purity Vodka Connoisseur 51 Reserve, lemon and pineapple juices, simple syrup and a few dashes of Fee Brothers plum bitters, all shaken and strained into a snifter over ice, then finished with a pineapple frond garnish for a tropical accent that will transport you back to the warm summer season. Colonel’s Orders This sweet sip, created by Wallace and a friend of the resort, Col. Chris Conner, will appear on the menu at Sea Strike & Pub, an on-property bowling alley and tavern slated to open this fall. “This light and refreshing cocktail features a dessert-ready gin that’s reminiscent of a slice of English lemon cake combined with local honey and garden-fresh aromatics,” Wallace says. The citrus notes in the Sipsmith Lemon Drizzle gin are complemented by velvet falernum, honey syrup and lemon juice, plus muddled cucumber and basil. Everything is shaken and strained into a double rocks glass over ice with a lemon wheel and basil sprig garnish. Beyond Bliss Find your bliss at the Forbes Five-Star Georgian Room, where Lead Bartender Erica Gantt is shaking things up with her stunning, electric blue mai tai. Diverging from the classic rum base, this version contains Herradura blanco tequila and Bozal mezcal as well as blue Curaçao, orgeat syrup, lime juice, a few drops of Bittermens Xocolatl Mole bitters and muddled mint. “Beyond Bliss delivers a rich, mint-forward sweetness that’s offset with a grounded, smoke-driven elegance,” Wallace says. Served in a Cat Coupe glass over crushed ice and garnished with a mint sprig, this luxurious libation stands out at the resort’s speakeasy-inspired lounge. Purple Rain The classic New York whiskey sour meets a bold, tropical foundation in this cocktail crafted by Southern Tide bartender Danny Wilkin. Comprising Bacardí Limón rum, orgeat syrup, grapefruit and lime juices, this concoction is shaken and strained into a double rocks glass over ice to create a white base layer. The addition of a cabernet sauvignon float forms a purple cloud at the top of the glass that begins to drizzle down, creating the illusion of purple rain—hence the name. “The result is a beautifully crafted Tiki cocktail that showcases the versatility of red wine as an ingredient while staying true to classic Polynesian cocktail form,” Wallace says. m The Last Tango is made with tequila, agave, lime juice, cantaloupe and basil.

18 SEA ISLAND LIFE | FALL/WINTER 2019/20 Reluctantly waving summer goodbye, we arrive at a tricky transitional period in the fashion world. Somehow it doesn’t feel right to continue wearing lightcolored clothes, yet it’s premature to break out the full winter apparel. A seamless, elegant way to bridge this gap is with dark florals. There’s something refined, and yet dramatic, about these patterns. This season, fashion designers have once again taken their cues from nature but have allowed their imagination to run wild with captivating color variations and stylized interpretations, which offer myriad ways to wear this pattern in the cooler months. From trending dark floral sets to silky, pajama-inspired outfits, you are sure to be perennially resortready with this look. Easy-to-wear muted hues of grayscale, black floral patterns and vivid flowers that juxtapose against a dark background all mean that, even if you’re usually averse to wearing prints, you’re likely to find a version that you’re drawn to. Savannah-based fashion stylist Charisse Bruin helps Southern ladies look and feel their best with her styling business that she founded two years ago. Dark floral prints are something she recommends to her Charisse Styles clients, as well as a pattern she incorporates in her own wardrobe. “I love florals and prints, but the great thing about dark florals is that they truly transcend seasons,” she says. “They can be worn in the fall and winter when jewel tones are more common, or spring and summer—simply because the flowers are blooming. Dark florals in the latter months of the year have been trendy for the last few years. I don’t think they’ll be leaving the South anytime soon.” As with any print, it’s often daunting to know what it will work best with. It’s always a good idea to find one that you really love— whether it’s a subtle smaller pattern or a bold, dramatic one that will be more memorable. Bruin has a few pointers on the best way to wear botanical options. “I’m personally a mixer of prints, but for the everyday look, pair a dark floral top or bottom with a solid neutral color. Maybe a deep burgundy floral with a camel pencil skirt and thigh boots or even ankle booties. Or an emerald or black lace floral with a silk skin-tone blouse with classic black heels. Definitely try mixing the textures of tops, bottoms and layers,” she says. If you are a dark floral novice, she recommends wearing them sparingly or starting with a blouse. “A loose-fitting, dark floral blouse can be worn with everything: black trousers, solid skirts or even jeans,” Bruin says. And this trend doesn’t just stop at clothing. Designers have incorporated moody floral prints in accessories as well, including things like botanical prints on handbags and shoes as well as blooming, floral-shaped jewelry made with dark gemstones. Always thinking about the complete look, as well as what kind of makeup works best with an outfit; Bruin believes that pairing dark floral prints against something solid or neutral will help them stand out more. “That way, you can even wear a red or vampy lip without it being too much,” she explains. The colors that we often associate with flowers become stronger and more powerful with deeply hued versions, yet their essence remains the same. Daring rather than sweet, they give off an air of confidence, making even the simplest of outfits look more interesting, and ensuring you stand out in a room against a sea of solids. m Falling for Florals Botanical prints offer a seamless transition from the bright colors of summer to the darker, more dramatic looks of fall and winter. By Sabrina Azadi SOUTHERN STYLE LAVANYA COODLY FLORAL APPLIQUÉ DRESS, $1,200 (LAVANYACOODLY.COM)


20 SEA ISLAND LIFE | FALL/WINTER 2019/20 Marsh-lined waterways provide some of the most picturesque settings at Sea Island. Now, members and guests have a new opportunity to enjoy the view, learn about the local ecosystem and history of the area, or simply relax and take in the salty breeze with a predinner drink in hand. Last year, the resort unveiled a multilevel yacht called the Sea Island Explorer, which accommodates 11 crew members and 49 passengers, who can enjoy a range of onboard experiences. Highlights include an enclosed salon on the main deck with comfortable leather sofas, plush chairs, a bar and a lounge covered by an awning up top. A galley for preparing meals and an open passenger area are located below deck. The 71-foot vessel was designed by Floridabased DeJong & Lebet to tie in with the oldworld charm of The Cloister at Sea Island. “We designed it not only for dock appeal, but also to reflect the character … of the 1920s and early 1930s,” says Andy Lebet, naval architect and partner at DeJong & Lebet. He adds that designers of the Sea Island Explorer were influenced by the work of Norwegian-born naval architect and yacht designer John Trumpy Sr., whose signature look included arched windows, wood paneling and other stylized elements that imbued his vessels with a timeless and elegant appeal. Notables who owned Trumpy yachts included Howard Hughes, the Chrysler family and the du Ponts. Michael Kennedy, director of recreation and resort logistics at Sea Island, participated in the design process and says that one of the most important developments was the addition of a top deck. “The first few drafts had the boat as a single level,” Kennedy explains. “We had the upper deck designed in the later stages. … The views over the marsh are incredible and it has been the most popular spot on the boat.” On-the-Water Offerings With the addition of this new yacht, there are even more options for getting out on the water. One such inclusion is the predinner cocktail cruise. According to Clay Fordham, a Sea Island captain with more than a decade of experience navigating local waters, these 1.5-hour voyages are quite popular. “We offer cheese and fruit along with complimentary beer and wine [during the cruises],” says Fordham, who leads all operations on board. Another popular experience is the twohour scenic yacht cruise. Fordham departs from the resort’s dock and takes participants north through Village Creek. Traveling out to the Hampton River, he then turns around in the sound between the north end The Sea Island Explorer yacht OUTWARD BOUND All Aboard Relax, learn and discover during scenic cruises on the Sea Island Explorer yacht. By Stephanie Kalina-Metzger BEN GALLAND

FALL/WINTER 2019/20 | SEA ISLAND LIFE 21 of Sea Island and the south end of Little St. Simons Island and heads back to the dock. Private cruises are available as well, and they are more customizable, giving members and guests the chance to share the experience with friends and family while also enjoying personalized amenities. “With our private charters, the client can opt for their choice of food and drink through our banquet department—and, for an additional fee, a naturalist … [or] falconer [or historian] can also ride along with the group,” Fordham says. These trips require a minimum of two hours, though additional hours can be added on. Advanced reservations are required for all of Sea Island’s cruises. Setting the Scene One major highlight of the yacht cruises is the chance to learn more about the area and its local history. Wheeler Bryan Jr., resident historian at Sea Island, is one of the expert guides who is available to join to provide insight. “We try to customize the tours to peoples’ interests,” Bryan says. For example, those who have a penchant for style may enjoy hearing more about the architectural elements of The Cloister as well as a colorful figure by the name of Addison Mizner, who designed the hotel. Those interested in the natural world, and bird-watchers, in particular, will enjoy the variety of birds that are often spotted during the trips. “Depending on the time of year, passengers may see bald eagles, osprey, egrets, blue herons, black skimmers and American oystercatchers,” Fordham says. Another highlight are the bottlenose dolphins, he adds. “At any given time, you might see them feeding or playing. Often, they approach the boat to surf in our bow wake.” From tales of the area’s past and the elegance of the yacht to the captivating landscape featuring salt marshes, oyster beds and mud flats, a cruise aboard the Sea Island Explorer promises to be a unique experience for all. m BOTTOM: BEN GALLAND Top photos: aboard the resort’s yacht; bottom: waterways around Sea Island

22 SEA ISLAND LIFE | FALL/WINTER 2019/20 ANTONINA VLASOVA/SHUTTERSTOCK.COM As the adage goes, “We are what we eat”—and there may be more truth to that than we think. One of the most prevalent examples is the effect of ultraprocessed foods, as it has been a staple in many American diets since the 1970s, when increased use of additives such as artificial sweeteners (aspartame, saccharin), flavor enhancers (monosodium glutamate, or MSG) as well as preservatives (sodium benzoate, potassium benzoate) by food manufactures helped to lower the cost of production while extending shelf life. Regular consumption of processed food has been linked to expanding waistlines, leading many health experts to suspect that our diets play a larger role in obesity and other health epidemics, like diabetes and high cholesterol, than previously expected. That suspicion is even more affirmed with a new study released in May 2019. Conducted by researchers at the National Institutes of Health, the study is the first controlled trial to show a correlation between a diet heavy in processed foods and weight gain, as compared with a diet made up of whole or minimally processed foods. “Obviously, just like everything else in life, bad data provides bad results,” says Joyce Mattox, a registered dietitian nutritionist who has worked for Sea Island for more than 25 years. “Learn the foods [that] make you feel happier and energetic with more focus.” And learning the “right” meals and snacks to enjoy are exactly what the results of the study emphasize. In addition to weight loss, specific approaches to nutrition can be used to achieve a range of health goals, and even treat certain conditions. Whole-food diets, for example, may help combat certain ailments such as high cholesterol, inflammation or just feeling sluggish. Dr. Lisa Young, author of “Finally Full, Finally Slim: 30 Days to Permanent Weight Loss One Portion at a Time,” adjunct professor of nutrition at New York University and registered dietician nutritionist, is an expert in whole-food diets. Examples of nutrient-packed whole foods, according to Young, include leafy and cruciferous vegetables such as spinach, cauliflower and broccoli; what she calls “healthy starches” such as sweet potato, brown rice and quinoa; and lean proteins such as fish, chicken and beans. Martha Walker, assistant fitness manager for Sea Island, also agrees that healthy, whole proteins are key to overall health and MIND + BODY Wellness From Within Whole foods and nutritious supplements can be used to boost overall health and even support fitness goals. By Allison Emery Whole-food diets can assist with weight loss.

FALL/WINTER 2019/20 | SEA ISLAND LIFE 23 TOP LEFT: SYDA PRODUCTIONS/SHUTTERSTOCK.COM; TOP RIGHT: COURTESY OF NATUROPATHICA Pair personalized diets with fitness to achieve specific health goals. Herbal remedies from Naturopathica 10 Vegetable Salad at the River Bar & Lounge wellness. When paired with an exercise routine, they can also assist in achieving particular fitness goals. “For those trying to build muscle, make sure you are getting protein,” she says. “Again, natural types of protein— meats, beans and eggs. [Artificial proteins such as] protein bars and shakes have hidden ingredients and chemicals.” For those looking to lose weight, Walker emphasizes that there’s no magic bullet. “Add in as many fresh vegetables as you can to help fill you up and give you the vitamins you need,” she says. “Also, cutting out processed foods is the best advice I give everyone; they all have so many hidden [additives].” While supplements or diet fads claiming to be a quick fix might be tempting, Walker, Young and Mattox all caution against hopping on the bandwagon. Mattox says that there is a reason fads are short-lived: “They don’t work. Typically, people gain [weight] afterward because muscle was lost, which we don’t want to lose because muscle boosts your metabolism. For instance, cutting down on carbs is fine but avoiding them is totally unrealistic.” Rather, Mattox advises to “learn how to include, yet balance, favorite foods and beverages”—you do not need to deprive yourself of what you love, but rather find harmony between restricting and overeating, especially when it comes to refined and processed foods that are high in salt, sugar and fat. These foods have little to offer in terms of return on investment in nutrition. Of course, everyone needs to indulge occasionally, and for a guilt-free treat, Mattox loves the Health Nut smoothie at Sea Island’s Fit Fuel Café, made with skim milk, banana and peanut butter. She likes to add hempseed, a good source of protein, and spinach, which has anti-inflammatory properties that can aid in removing toxins from the body. On days she needs an extra boost, she likes to incorporate Naturopathica’s herbal tinctures, also known as herbal extracts, which can be added to any smoothie at the café. “Herbs work magic and count as a leafy green,” Mattox says. “Leafy greens are the best way to gently detox. … Our Fitness Center’s Fit Fuel Café allows our members and guests to deliciously deliver their bodies … antioxidants and other whole nutrients, allowing them increased energy and more time to enjoy Sea Island.” On days where she needs to detox, she’ll add in the Milk Thistle Cleansing Tincture, made with Oregon grape root and yellow dock root, which support digestion and liver function. Other tinctures featured at the café include the Burdock Healthy Skin Tincture with antioxidant-rich burdock root; Turmeric Muscle & Joint Tincture made with anti-inflammatory Indian saffron; and Oats Stress Relief Tincture made with oats and energy-boosting ginseng. More fresh ingredients that Mattox enjoys at Sea Island dining venues are found in the 10 Vegetable Salad topped with blackened fish at the River Bar & Lounge, and the Capesante, a scallop dish at Tavola that combines proteinrich fava beans with yellow squash and kale. “Nutrition is not a meal but a commitment to [a] lifestyle,” Mattox says. “Perfection is not required, but a balance is.” m

24 SEA ISLAND LIFE | FALL/WINTER 2019/20 FAMILY FIRST Crafting Memories Creative, family-friendly programs at Sea Island inspire the inner artist in kids and adults alike. By Katherine Duncan From painting a landscape to playing an instrument or even decorating cookies, all forms of art offer unique benefits. For example, studies have shown that participation in arts during early childhood promotes social and emotional development, with positive associations between creative activities and interpersonal skills like sharing and helping others. For adults, the perks of making art—even if your abilities don’t extend beyond stick-figure sketches—include reduced stress, improved mood and better focus. There are even more benefits for parents and kids when they work on creative projects as a team. A 2018 study published in Frontiers in Psychology found that a positive transformation occurred in the relationships between mothers and children when they painted together. At Sea Island, a wide range of familyfriendly programs bring out the inner artist in members and guests of all ages, creating lifelong memories and often resulting in unique souvenirs. They also incorporate plenty of fun educational opportunities for kids. “They get to feel like they are accomplishing something and making something beautiful, and learning in the process,” says Annie Poore, activities assistant manager at Sea Island. “We try to keep the programs as educational as possible. They are taking something home that’s beautiful, which they made, and that their families can treasure for years to come.” Kids make edible art in Cookie Cutters. Children can design their own tie-dye shirts with help from the Junior Staff.

FALL/WINTER 2019/20 | SEA ISLAND LIFE 25 Cloister Creations Each week, children ages 8 to 14 paint their own masterpiece to take home. Since 2016, the offering has expanded from kids-only to include opportunities for adults, as well as special events that families can enjoy together during the holidays. “In the family classes, we see a lot of grandparents, and teenagers as well, so those have been a really cool multigenerational experience,” says Daniel Whitford, activities and programming manager at Sea Island. In addition to acrylic paint, Poore says that more mediums are now offered, too, such as watercolor, jewelry making and even “found art” experiences using items sourced from the outdoors to make products like paint—such as berry-based colors—and paintbrushes. This fall, an hourlong Cloister Crafts event will take place around Thanksgiving, when families can make something special to give as a holiday gift. Private classes can also be arranged. Camp Cloister and Kids’ Night Out The resort’s young guests join the Junior Staff for a day (Camp Cloister) or evening (Kids’ Night Out) of crafts, games and other exciting activities. Both feature daily themes, such as Superhero Saturday and Turtle Tuesday for Camp, that the artistic experiences are based around. There have been many new themes introduced in 2019, like Camp Adventure Thursday, in which participants get to make their own version of binoculars. The schedule is flexible so that the Junior Staff can encourage kids to unleash their creativity. For example, Poore says that after finishing their planned superhero craft, one recent Camp Cloister group wanted to create their own Forky in honor of the character from the new “Toy Story 4” movie. The staff gathered the materials and later, at pickup time, the children were thrilled to introduce their parents to their own Forky friend. “Kids blow my mind with their creativity, so it’s fun bringing new materials and seeing how we can coach that to see what they come up with,” Poore says. Camp Cloister is available for 3- to 14-year-olds, while Kids’ Night Out is available for 3- to 12-year-olds. Under-the-Sea Workshop Kids ages 3 and up get to learn about local wildlife and create their own stuffed animal buddy to take home. Poore says the program was recently revamped to make it even more educational, incorporating information from the resort’s nature programming, such as the sea turtle and falconry experiences. After discovering fun facts about approximately 10 animals found around the Island (the exact number fluctuates as the species change seasonally), kids get to select their favorite one to make. They stuff the toy themselves and even add a “wishing star” inside. Then, they decorate a T-shirt for their new friend to wear. Later during their stay at Sea Island, they can create a matching shirt for themselves if they take part in the resort’s popular tie-dye event. Cookie Cutters Cookie crafts are the focus of this program, a longtime Sea Island tradition that is available for children ages 3 to 12. Kids don their personalized chef hats, then make and decorate cutout, themed cookies (think turkeys for Thanksgiving) that they can take home—and maybe even share with mom and dad. The experience goes beyond cookies, though. Poore says that additional food art opportunities are also based on the theme, which is influenced by the season, holidays and what’s trending with kids. For example, summertime edible crafts might combine a beach scene with crabs crafted from Oreos and Twizzlers, while fall sessions have included mini campfires made from pretzels and candy corn. “When we get kids [in our creative programs,] they’re coming in at their request,” Whitford says. “They’re here because they want to be, so it’s really fun for us to fuel that fire.” m In the Under-the-Sea Workshop, make a stuffed toy while learning about the local ecosystem. Holiday crafts at the Beach Club

26 SEA ISLAND LIFE | FALL/WINTER 2019/20 The RSM Classic has raised more than $13 million for charity. For many years, Davis Love III and Mark Love had a vision of bringing the PGA TOUR to Sea Island for an event that would be enjoyable for everyone involved—players, their families, spectators, volunteers and resort staff. The result: The RSM Classic, which has taken place each fall since 2010 at the Sea Island Golf Club. “We grew up here and love this place,” says Mark, The RSM Classic’s executive director, and brother of tournament host and PGA TOUR player, Davis. “Golf’s been good to us and is the platform we had available to give back and show our hometown on a global stage. We wanted to raise money for charities, generate an economic boost for the area and spotlight the Golden Isles.” By the success of the competition, which is celebrating 10 years this fall, the Love brothers have achieved what they set out to. While it’s a popular PGA TOUR stop for those living on and around Sea Island, it is for those playing as well. “The RSM Classic is definitely one of the favorite stops for wives and players on the PGA TOUR,” says Brittany Kisner, whose husband, Kevin, won the tournament in 2015. “It’s hard to beat the beauty and the amenities of the Sea Island resort, and St. Simons Island has such a relaxed, smalltown atmosphere. Coming into town for The RSM always feels like a bit of a vacation for families even though it is a work week for the pros. Personally, it feels like home to us. We have family on the island and I grew up vacationing here as a child. Plus, The RSM Classic is extra special because it was Kevin’s first TOUR victory. We have so many special memories and love creating new ones each year.” Beyond the Classic’s world-class golf competition and family-oriented activities, at the heart of the event is the PGA TOUR’s commitment to giving back to local communities. As a member of the PGA TOUR Wives Association, Brittany supports various charitable initiatives that are a part of The RSM Classic experience, such as the annual Wiffle® Ball Classic between TOUR players and their wives. “It’s one of my favorite events,” she says. “It’s so much fun to team up with local children from … Altama Elementary School [in Brunswick, IN THE SWING A Charitable Celebration As Sea Island prepares for the 10th year of The RSM Classic, philanthropic organizations reap the benefits. By Dale Leatherman

FALL/WINTER 2019/20 | SEA ISLAND LIFE 27 Georgia], and it’s one of the only community outreach events all season where a lot of TOUR pros are able to participate. The guys have so much fun with the kids, but they also take it very seriously and the competition between husbands and wives is fierce. I love the mission of the beneficiary, Blessings in a Backpack, which sends healthy, nutritious food home on the weekends with school-age children in need.” At the 2018 RSM Classic, Davis expressed amazement at how the event’s charitable impact had grown from its initial $200,100 raised in 2010. Through the generosity of title sponsor RSM US LLP as well as other partners, the Davis Love Foundation was able to present more than $3.6 million to philanthropic organizations, bringing the nine-year total to more than $13 million. Since RSM US took the foundation’s Birdies Fore Love charitable giving platform national a few years ago, RSM offices have raised funds for more than 70 charitable programs, which improve educational opportunities as well as the quality of life for families and children. “RSM gives the three players who make the most birdies during the first eight events of the PGA TOUR season $300,000, $150,000 and $50,000, respectively, to donate to the charities of their choice,” Mark explains. This fall, RSM is expanding the program to the first 10 events of the 2019-2020 season. In addition, the company will award $50,000 during each of these 10 tournaments to the golfer scoring the most birdies (or better). Again, the players will donate these dollars to the charities of their choice. One of the local beneficiaries of The RSM Classic and the Davis Love Foundation is the Boys & Girls Club of Southeast Georgia. Damaria Gurley, the organization’s 2019 Georgia Youth of the Year representative, has personally felt the impact of the charity: “Every year, the Boys & Girls Clubs serve nearly 4 million children. I’ve been included in that number since I was 6 years old. The club has been a second home to many, including me. Through all my hardships, self-doubts and negative influences, the Boys & Girls Club has helped me develop into the person I am today—a high school graduate who will be attending college this fall.” Catch the 10th annual RSM Classic at the Plantation and Seaside golf courses from Nov. 18-24. m Davis Love III at The RSM Classic Through the Years TAKE A LOOK BACK AT SOME OF THE MOST MEMORABLE MOMENTS IN THE TOURNAMENT’S HISTORY. 2010 The Davis Love Foundation and McGladrey (now RSM) partner in a new PGA TOUR event. Heath Slocum wins by one stroke. $200,100 is raised for charity. 2011 Ben Crane wins in a playoff with Webb Simpson. 2012 Tommy Gainey sets a course record of 60 and wins by one stroke. 2013 The PGA TOUR restructures to a wraparound season giving the tournament winner full FedExCup points and an invitation to the Masters. Chris Kirk wins by one stroke. $880,263 is raised for charity. 2014 Robert Streb wins in a playoff. $936,861 is raised for charity. 2015 Title sponsor McGladrey rebrands as RSM US LLP and the tournament becomes The RSM Classic. It expands from 132 players to 156 with play on both the Plantation and Seaside courses. Kevin Kisner wins by six strokes. 2016 Mackenzie Hughes wins the tournament in a five-way playoff. 2017 Austin Cook wins by four strokes. 2018 Charles Howell III wins in a playoff, collecting the highest purse yet— $1.15 million. Tournament signs in front of The Lodge Davis Love III and Charles Howell III FAR LEFT IMAGE: ©BENJAMIN GALLAND/H20 CREATIVE GROUP; BOTTOM RIGHT: STREETER LECKA/GETTY IMAGES

28 SEA ISLAND LIFE | FALL/WINTER 2019/20 For the Love of Lentils Armando Gomez, chef de cuisine at the River Bar & Lounge, discusses his background, unique cooking style and favorite food. By Katherine Duncan MEET THE CHEF When did you learn to cook? I’m originally from Mexico City and went to culinary school there. … I’ve been around the kitchen all of my life with my mother and grandmother. They cooked for really large families so they always picked one of the grandsons or sons to help them, like cleaning the product we were cooking or putting the table together for all of the family to sit down and enjoy the meal. Why did you want to become a professional chef? I think the most important thing that drew me to this industry was the joy of seeing people together. I grew up eating with a large family, when everybody stopped what they were doing during the day and dedicated time to sharing the table. Being the center of that moment is really, really important for me. How do you describe your personal cooking style? I have worked in French restaurants much of my career, so I am really technique driven, with Latin accents. I also use a California style of cooking where it is very health-oriented. I try to make things very simple, but like to put those little accents that really make the ingredients pop. Can you tell us about the inspiration behind the River Bar & Lounge’s menu? The River Bar has become a hot spot at The Cloister with an interesting spin on bistro and brasserie cuisine. The inspiration for the food is rooted in French technique, bound with ingredients from the South and tossed with Mediterranean/Californian flair. The philosophy is simplicity brings greatness; simple food with a lot of texture and balance throughout the whole meal. Are there any dishes on the menu that were inspired by your personal life? Definitely. Right now we have something on the menu that is called spring vegetables. We [include] lentils, which, by the way, are my favorite thing ever—lentil salad, lentil soup, growing up with my mom I learned a hundred ways to cook lentils. … It reminds me of when I was at home, and that very specific way of cooking lentils that my mom taught me, I’m applying it to this dish. The only spin we took is using Moroccan spices. … I think we will keep that dish through the rest of the year but more likely by the fall, we’ll make it with fall vegetables. What is your favorite dish at the River Bar? We are well known for our Summit Burger. That has been a staple of the restaurant for the longest time. … People come back year after year asking for the same burger. We use prime beef, but the best part is we incorporate marinated portobellos and Boursin cheese on it. The preparation with the caramelized onions and Boursin cheese makes for a really good combination. What do you enjoy most about your role at the River Bar? I really love cooking. Being behind the stove, I think, is fundamental for a chef; it doesn’t matter how many years of experience you have. One of the best things that I have in my role is being able to teach someone what I know. Sharing the knowledge of the industry, at this level, is one of the most important things. I think it’s also a commitment because somebody took the challenge with me at one point in time, and now it’s my turn to give back to the younger generations. I have a sous-chef and two chefs de partie and I guide them through the process and I teach them how to fall in love with the process of becoming a chef, because it never ends. m Chef de Cuisine Armando Gomez