Sea Island Life - Spring/Summer 2016


SPRING/SUMMER 2016 | SEA ISLAND LIFE 3 in addition to the beauty and warmer temperatures that lure us outside this time of year, the arrival of spring and summer at Sea Island reminds us of the stories of our childhood, including the fun of summer camp. Those days, filled with new discoveries, skills and friendships, continue to characterize the experience of camp today. In “Happy Campers” (page 16), we explore the lasting benefits of such programs and how they have evolved; some even welcome adults, providing a chance for different generations to bond. Families are also connecting over other outdoor pursuits, including golf. Learn how the PGA and Sea Island are making the game more accessible and welcoming to all skill levels on page 40. This time of year is also marked by the re-emergence of favorite flavors. Melon, for example, makes its way into a variety of creative, delicious dishes to be enjoyed with perfectly chilled libations (page 8). When it comes to frosty beverages, we discovered the crucial role that highquality, custom-cut ice plays in craft cocktails (page 10). Southern flavors are sweeping the nation, as more top chefs are serving regional favorites in their restaurants from the Northeast to the West Coast (page 28). At Sea Island, we celebrate this homegrown cuisine and culture during Southern Grown, Sea Island’s food, drink and music festival, June 9-12. Putting this issue together made us feel slightly nostalgic. Two of our feature stories illustrate that some of our favorite childhood activities still have a place in our adult lives. For instance, sand castles can be transformed into sprawling works of art, which you can read about on page 52. Another modern-day masterpiece, pop-up books are challenging the preconceived notion that these movable books are only for children (page 34). We are excited that, over Easter weekend, we will introduce “Sea Island Pops Up” by Robert Sabuda, our own pop-up book about our history, natural beauty and traditions. As you spend time on Sea Island, we invite you to embrace your favorite activities from the past, relive some favorite moments and create fresh, new stories all your own. Sincerely, Scott Steilen President, Sea Island WELCOME TO SEA ISLAND! WELCOME SI7_Welcome-e.indd 3 4/1/16 10:02 AM

4 SEA ISLAND LIFE | SPRING/SUMMER 2016 28. 34. 40. 44. 48. 52. 58. 62. 66. features SHARING THE TASTES OF TRADITION The South’s culinary legacy extends far beyond its borders. By Bret Love JUMPING OFF THE PAGE No longer designed and sold exclusively for kids, pop-up books are veritable 21st-century masterpieces. By Jennifer Pappas Yennie GET OUT AND PLAY With new programs and simplified strategies for playing a round together, there’s never been a better time to explore the game of golf as a family. By Dale Leatherman BIRD’S-EYE VIEW The vibrant world of bird-watching captures the attention of nature lovers of all aptitudes. By Sharon Biggs Waller TRUE TIKI Eighty years after it originated in the United States, the midcentury tiki craze has revealed itself to be much more than just a passing fad. By Tess Eyrich CASTLES IN THE SAND With a little imagination, the right tools and patience, masters dream up and create astonishing sand sculptures. By Amber Lanier Nagle REGAL RETREAT Sea Island’s archives reveal snapshots of milestone visits from America’s first families and foreign dignitaries. By Gwyn Herbein LET THE FESTIVITIES BEGIN Celebratory weekends and unique events ensure that modern weddings are as memorable for the guests as they are for the happy couple. By Kristin Devoto WINNING BID The booming world of auto auctions offers exciting experiences for casual hobbyists and serious car collectors alike. By Joe Yogerst 40 34 48 SPRING/SUMMER 2016 SEA Island LIFE SI7_TOC-e_v2-e.indd 4 4/1/16 10:11 AM

SPRING/SUMMER 2016 | SEA ISLAND LIFE 5 departments WELCOME LETTER SEASONAL FLAVORS: OFF THE VINE Melon is a star ingredient for chefs during the warmer months. LIBATIONS: ON ICE Mixologists know the secret to craft cocktails is in keeping them cool. SOUTHERN STYLE: GARDEN PARTY Ideal for outdoor settings, this season’s favored attire is as playful as it is practical. OUTWARD BOUND: PADDLE, ANGLE, CATCH Kayak fishing is on the rise for outdoorsmen looking for action-packed catches. FAMILY FIRST: HAPPY CAMPERS The benefits of summer camp transcend sports, fun and friendships. MIND + BODY: NATURAL APPEAL A fashion-forward focus on understated hair and makeup means less is definitely more. GET FIT: BREATH OF FRESH AIR Reap the health benefits of taking your workout outdoors. IN THE SWING: THE 19TH HOLE Celebrate a great round at one of the many eateries along Sea Island’s courses. ON THE ISLE: DID YOU KNOW? Discover fun facts and stories about your favorite Island. FAVORITE THINGS: INDEPENDENCE DAY Read about the people, places and memories that are treasured most during the Fourth of July on Sea Island. TRADITIONS: DOCKED HISTORY The Sea Island Yacht Club shares its tradition of boating and fishing with famous names and families. EXPERIENCE SEA ISLAND This guide includes what’s new and improved, dates to save and other Island notes. THEN AND NOW: ON TARGET For more than 80 years, Sea Island’s Shooting School has helped both novice and expert sports enthusiasts. SPRING/SUMMER 2016 WINNING BID INSIDE THE WORLD OF AUTO AUCTIONS POPPING UP THE CRAFTSMANSHIP BEHIND POP-UP BOOKS SMALL BOAT, BIG CATCH KAYAK FISHING GAINS TRACTION AMONG ANGLERS Carved in SAND MASTERS ELEVATE SAND CASTLES INTO AN ART FORM SEA Island LIFE FC_SI7_.indd 1 3/4/16 1:08 PM 8 THE ART OF BUILDING SAND CASTLES ON PAGE 52; PHOTO COURTESY OF THE SAND SCULPTURE CO./ SANDSCULPTING.COM 14 12 25 3. 8. 10. 12. 14. 16. 18. 20. 22. 24. 25. 26. 72. 86. SI7_TOC-e_v2-e.indd 5 4/1/16 9:59 AM

6 SEA ISLAND LIFE | SPRING/SUMMER 2016 EDITORIAL & DESIGN EDITORIAL DIRECTOR Steve Zepezauer CREATIVE DIRECTOR Sonia Chung MANAGING EDITOR Katherine Duncan ASSISTANT MANAGING EDITORS Kirsti Bloom, Kristin Scharkey ASSOCIATE EDITORS Sharon Stello, Briana Verdugo MARKETING DESIGN DIRECTOR/ART DIRECTOR Paul Graff JUNIOR GRAPHIC DESIGNER/PRODUCTION ARTIST Shaylene Brooks CONTRIBUTING WRITERS Jackie Adams, Sharon Biggs Waller, Debra Bokur, Kristin Devoto, Nancy Dorman-Hickson, Laura Janelle Downey, Tess Eyrich, Gwyn Herbein, Dale Leatherman, Bret Love, Michelle Franzen Martin, Amber Lanier Nagle, Larry Olmsted, Jennifer Pappas Yennie, Davina van Buren, Matt Villano, Joe Yogerst PHOTOGRAPHER/PHOTO EDITOR Jody Tiongco DIGITAL MANAGING EDITOR Kim Zepezauer ASSOCIATE PUBLISHER Carrie Robles [email protected] 305-431-5409 SALES NATIONAL SALES DIRECTOR Maryellen Case [email protected] 914-953-3202 PRODUCTION MANAGER Tina Leydecker PRODUCTION ASSISTANT Jessica Erickson FINANCE ACCOUNTING MANAGER Cyndy Mendaros CHIEF EXECUTIVE OFFICER Steve Zepezauer PUBLISHER & CHIEF TECHNOLOGY OFFICER Scott Sanchez PRESIDENT Scott Steilen CHIEF MARKETING OFFICER Parra Vaughan MANAGER, MARKETING & CRM Jessica DiVincent STAFF PHOTOGRAPHER Eliot VanOtteren ©2016 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, 385 Second St., 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 Scott Sanchez at [email protected]. Sea Island Life, 385 Second St., Laguna Beach, CA 92651; 949-715-4100. SEA Island LIFE SI7_Masthead.indd 6 4/1/16 9:51 AM

FOOD, DRINK W MUSIC FESTIVAL To learn more and buy tickets, go to June 9–12, 2016 FEATURING Tedeschi trucks band PRESENTED BY MEDIA PARTNER :Southern concoctions :John Currence :Linton Hopkins :Mike Lata :Grammy Award Winners Tedeschi Trucks Band and Jason Isbell :Plus Dumpstaphunk FOOD DRINK MUSIC _SI7_FullAds.indd 7 4/1/16 9:13 AM

8 SEA ISLAND LIFE | SPRING/SUMMER 2016 OFF THE VINE MELON IS A STAR INGREDIENT FOR CHEFS DURING THE WARMER MONTHS. BY NANCY DORMAN-HICKSON SEASONAL FLAVORS melons—cool and refreshing in desserts and salads—tantalize the palate during the warm weather months. Available in a variety of colors and flavors, the fruit is incredibly versatile, and everyone seems to have a particular type they enjoy best. Watermelon is a favorite of Nico Romo, the culinary executive director of the Charleston, S.C., restaurant Fish. He says that guests await the arrival of the ingredient every year. “I keep the skin on the watermelon and grill it directly on the fire with salt and pepper,” he explains. “We serve it with coconut rice, peas and scallops. We also grill watermelon at stations for weddings in the summertime.” The fruit is also highlighted in a popular dish at Sea Island. “We pair beautiful wild Georgia shrimp with feta, balsamic reduction and watermelon,” says Jonathan Jerusalmy, Sea Island’s executive chef and culinary director. “We make sure the watermelon is very cold and the shrimp is hot. The shrimp are slightly sweet and the watermelon is really sweet, so we bring in balsamic reduction to add a little bit of acidity to tie the dish together. We try to create contrast within the mouth, with the hot and the cold and the acidity, saltiness and sweetness.” But while watermelon is often considered the quintessential summer produce, Jerusalmy says his favorite melon is Cavaillon, a French variety that is grown in the town of the same name in the south of France but can be found in U.S. markets. “They are the ones that take me back to my childhood,” Jerusalmy explains, adding that it’s the distinct flavor and taste that bring to mind fond memories. Resembling a cantaloupe with a textured rind and orange flesh, the Cavaillon melon proves to be the pièce de résistance in Jerusalmy’s gratin of melon de Cavaillon Cold watermelon is served with wild Georgia shrimp, feta and balsamic reduction in this popular Sea Island dish. SI7_SeasonDept-ev2-e.indd 8 4/1/16 9:54 AM

SPRING/SUMMER 2016 | SEA ISLAND LIFE 9 Grilled watermelon accompanies coconut rice, peas and scallops at Fish restaurant in Charleston, S.C. Sea Island’s melon and peekytoe crab salad recipe, in which melon balls are sautéed in lavender honey, sprinkled with crushed almonds and covered in a port wine sabayon. “[The melon] is not a piece of art by any stretch of the imagination,” he admits. “It’s a little bit rugged but it’s got more substance than a regular melon. The flavor, the consistency of the flesh of the melon—that’s as close as it gets to heaven for me.” For Eric Fullem, chef de cuisine of Sea Island’s River Bar, the produce works well in simple dining. “There’s no real need to dress up a fully grown, properly taken care of melon,” he explains. “A piece of prosciutto with nice, ripe cantaloupe is perfect.” In salads, he favors cantaloupe or honeydew. He pairs both with succulent peekytoe crab for a fresh, flavorful bite. “I like the softer, creamier texture [of the melons],” he adds. “It just seems more natural for a savory experience than watermelon.” While creative recipes and flavor combinations abound, for Jerusalmy, the optimum way to enjoy melons picked at their peak is the simplest: “The real flavor and the best way for me to eat it is raw.” m MELON AND PEEKYTOE CRAB SALAD In this recipe from Eric Fullem, chef de cuisine at Sea Island’s River Bar, two types of melons are used. Fullem says fresh cantaloupe and honeydew enhance the naturally sweet peekytoe crab to create multiple dimensions of flavor and aroma. In addition, the acid in the lemon juice and the spice of the mustard oil complement each other for a well-rounded salad. Servings: 4 ¼ cup cantaloupe, diced ¼ cup honeydew, diced 16 ounces peekytoe crab Flake sea salt (to taste) Zest and juice from 1 lemon Zest from 1 orange 2 tablespoons olive oil 1 dash mustard oil 1 teaspoon basil Season cantaloupe and honeydew with flake sea salt to release natural moisture. Pick through the crabmeat to ensure there are no shells and then mix with melons. Season with juice, zests, oils and herbs, and mix thoroughly. FINDING THE PERFECT MELON Sea Island chefs offer tips for the selection process. ON THE NOSE When choosing melons, smell is the No. 1 factor, according to River Bar Chef de Cuisine Eric Fullem. “If it doesn’t smell like anything, you’re not going to get that great flavor,” he says, adding that, conversely, a fermented smell is an indicator of over-ripeness. If a melon doesn’t have a ready-to-eat aroma, Jonathan Jerusalmy, the executive chef and culinary director at Sea Island, says to “let it ripen a little at your house. Leave it where it’s not too hot and not too cold, and let it ‘finish’ … [in] 48 hours.” FLAVOR ENHANCER For instant lusciousness, Fullem recalls a trick his parents used to enhance flavor: “They’d dribble honey on cantaloupe that wasn’t sweet enough.” ROUGH EXTERIOR “The outside should be a little bit tougher than the skin of your hand,” Jerusalmy says. Avoid brown spots and cracks in the rind and check out the heft of the melon. “The heavier the melon, the more dense the flesh and the more sugar,” he adds. READY FOR PICKING When picking melons straight from the garden, Fullem advises: “If it pops off the vine, it’s ready. But if you have to struggle to remove it, it’s not.” At farmers markets and grocery stores, avoid melons with vines that appear cut and not pulled. SI7_SeasonDept-ev2-e.indd 9 4/1/16 9:54 AM

10 SEA ISLAND LIFE | SPRING/SUMMER 2016 ON ICE MIXOLOGISTS KNOW THE SECRET TO CRAFT COCKTAILS IS IN KEEPING THEM COOL. BY LARRY OLMSTED LIBATIONS the craft cocktail revival has led to a sea of change in bartending, from homemade bitters to an explosion of artisan distilleries and individual bottles of scotch that have sold for as much as luxury cars. Given all this, one might think spirits, mixers or herb infusions are the key to exceptional cocktails, but they are not. Asking almost any top mixologist to name the most important bar ingredient will yield the same surprising answer: ice. “If you look at the stove as the heart of the kitchen, we think the same way about ice for drinks—it’s the soul of what we do,” says Jack McGarry, co-owner of New York’s The Dead Rabbit Grocery and Grog, named the World’s Best Bar by the Tales of the Cocktail’s 2015 Spirited Awards, the Oscars of mixology. In order to concoct the perfect type of ice, McGarry and his partner experimented with a variety of freezers, water types and production techniques. “We’ve always had a huge emphasis on ice, going back eight or nine years,” he comments. “[Ice] is actually the most important ingredient in any cocktail,” echoes Jonathan Pogash, owner of The Cocktail Guru, a consultancy for bars, restaurants and liquor brands. “Commercial ice trade began in this country in 1806, harvested from frozen lakes. Before then, all drinks were warm, but ice gave rise to cocktail culture, with new drinks created—like the mint julep—using crushed ice. “…When we started relying on cheap, machine-made ice, quality went down and drinks became diluted,” Pogash says. “With the classic cocktail resurgence, we are going back to the roots and taking ice seriously again.” SI7_Libations-ev2-ev3-e_v4-e_v5-e.indd 10 4/1/16 9:48 AM

SPRING/SUMMER 2016 | SEA ISLAND LIFE 11 Ice is shaped to best suit particular libations. The Ice Chest by Wintersmiths The Dead Rabbit Grocery and Grog emphasizes the crucial role ice plays in cocktails. Sea Island uses crystal-clear ice for its cocktails. The Right Ice for the Job This renewed interest in ice has resulted in an explosion of specialty shapes in the mixology market, the most common of which are perfect spheres and oversized, 2-inch king cubes. Because a larger cube has less surface area than several smaller ones used together, it melts more slowly. This makes larger cubes desirable for drinks that would quickly become diluted with smaller ice pieces, such as those typically served in rocks glasses. “A larger cube or sphere is perfect for brown spirits like good whiskey,” explains Nic Wallace, head bartender at Sea Island’s River Bar. For stirring or shaking drinks like martinis, smaller, but still substantial, 1 1/4inch cubes are perfect. These are also the most common choice for cocktails in highball glasses, such as gin and tonic, but some bars use specialty crafted cylindrical spears. Crushed ice is the choice for many tropical or tiki drinks. “These typically have a lot of booze and flavored syrups, so you want it to dilute a bit,” Pogash says. Top-notch bars typically use pebbled ice—tiny, perfectly round spheres from specialty machines—however, similarly crushed ice can be had at home by putting cubes in a blender. One contemporary option Wallace does not endorse are cubes made of stone, “Once they lose their cool, they are done, while ice keeps diluting and chilling the spirit,” Wallace advises. Clearly Better Ice “Crystal-clear ice looks great in the glass.” Wallace notes, explaining that achieving perfect clarity is a bigger challenge than forming the right shape. Clear cubes are also more dense, meaning they melt slower, and taste better, since cloudiness is the result of frozen impurities and trapped oxygen. “You can buy the silicone molds for different shapes; they work, but, even if you start with filtered water, they get cloudy,” Wallace comments. “At Sea Island, we have all the best machines, the Hoshizaki and Kold Draft, which make perfect crystal-clear ice.” However, because it is an important part of the labor-intensive craft cocktail process, the River Bar makes its ice from scratch. “It’s been a pet project of mine for the past year or so,” Wallace says. “I wanted a [method] that guests could use at home,” the bartender expresses. “I have guests who see me chopping blocks of ice behind the bar, ask about it, then go home and try it.” In order to achieve clear, quality ice, Wallace uses a technique called directional freezing. Water normally freezes from the exterior inward, leaving remnants of air and impurities trapped in the center of the cube. The directional method uses insulation to force the water to freeze from top to bottom, depositing all of the unwanted elements beneath the block. To do this, he takes a standard cooler, fills it with water and puts BOTTOM LEFT PHOTO BY ADAM LERNER it in the freezer without its cover. The water freezes from the exposed top down, leaving heavier impurities to sink to the bottom. Wallace figured out the time it takes for almost all of the water to freeze, allowing him to then separate the crystal-clear block from the remaining liquid with the impurities. “For a home freezer, try a six-pack sized cooler. … Use tap water, it’s better to start with hot, which has less air. It takes two or three days, and if you time it right, you pull [the ice block out] just before it fully freezes,” he explains. “Leave the block out for an hour to temper, or soften ... and then you can easily carve it into smaller blocks or shapes.” He also recommends Wintersmiths, a company that sells directional freezing molds to easily craft clear perfect spheres as well as king cubes. To the nation’s leading mixologists, the right foundation begins with clear, clean ice on which a drink’s flavors can be optimally enjoyed. No matter what enthusiasts are sipping from their glasses, the recipe for any summer libation should start with the satisfying clinks of crystal-clear ice. m SI7_Libations-ev2-ev3-e_v4-e_v5-e.indd 11 4/1/16 9:48 AM

12 SEA ISLAND LIFE | SPRING/SUMMER 2016 dating back to the 1860s when Queen Victoria would host afternoon “breakfasts” at Buckingham Palace, garden parties attracted everyone from socialites to government leaders for a jubilee under the sun. The prestigious event, which called for an alfresco meal of finger sandwiches, fruitcake, tarts and tea, also beckoned the best from style icons. Little has changed, as exclusive garden parties are still a ubiquitous warm weather affair with a distinct dress code—think breathable fabrics, colorful patterns and comfortable footwear. When springtime comes around, designers draw inspiration from the garden and incorporate elements into their collections. “The season feels dreamy like something out of a fairy tale,” explains fashion stylist Christie Moeller. “Florals and botanicals are big trends for spring/summer 2016. The runways were a virtual greenhouse, and everyone from Alexander McQueen to Gucci and Valentino showed that spring is blooming this season.” m GARDEN PARTY IDEAL FOR OUTDOOR SETTINGS, THIS SEASON’S FAVORED ATTIRE IS AS PLAYFUL AS IT IS PRACTICAL. BY LAURA JANELLE DOWNEY SOUTHERN STYLE DIANE VON FURSTENBERG NIEVES SILK WRAP DRESS, $598 (SEA ISLAND SHOP; 912-638-3611, EXT. 5538) 2. RIGHT PHOTO BY GIANNI PUCCI/INDIGITALIMAGES.COM SI7_StyleDept-e_v2-e_v3-e.indd 12 4/1/16 9:55 AM


14 SEA ISLAND LIFE | SPRING/SUMMER 2016 PADDLE, ANGLE, CATCH KAYAK FISHING IS ON THE RISE FOR OUTDOORSMEN LOOKING FOR ACTION-PACKED CATCHES. BY DAVINA VAN BUREN World-renowned kayak fisherman Jim Sammons for some anglers, hitting the water in a high-tech fishing boat and using modern gear is part of the fun. But for fishermen seeking a more intimate brush with Mother Nature, kayak fishing is an ideal way to experience the water from an entirely different perspective. As the sport gains traction, its rising popularity can be seen in television programs such as National Geographic Channel’s “King Fishers,” the Discovery Channel’s “Pacific Warriors,” and NBC Sports’ “The Extreme Kayak Fishing Challenge.” Hosted by angler extraordinaire Jim Sammons, the latter follows his quest around the world to catch the biggest game fish possible from his vessel. Fisherman and His Boat While the small size of the kayak leads many to think big catches are out of reach, one of the main advantages to this type of fishing is accessibility. Simply put, kayakers can go where boats cannot. “It only takes a few inches of water to float my kayak, so I can put the boat in skinny [very shallow] or congested water,” Sammons explains. With no loud engines or wakes to disperse the water, kayaks offer a powerful tool to anglers: stealth. Sammons says certain species of fish are easily frightened by noise; therefore a motorized boat diminishes the chances of catching these types of fish. For instance, flounder—an easily startled species that is plentiful around OUTWARD BOUND PHOTO COURTESY OF “THE KAYAK FISHING SHOW WITH JIM SAMMONS” SI7_Outward-eV2-e_v3-e.indd 14 4/1/16 9:53 AM

SPRING/SUMMER 2016 | SEA ISLAND LIFE 15 Kayak anglers can access Sea Island’s estuaries. Sea Island—are easier to catch in a kayak. When it comes to speed, a kayak is an ideal option. “A good trolling speed is 2 to 5 miles per hour, and that’s about how fast you would go in the kayak anyway,” says Gavin Earl, water sports manager at Sea Island. There is also less downtime. “In a boat, you anchor up and start fishing,” he says. “If the fishing is not good, you move to another spot and start fishing. In a kayak, you cover 3 to 4 miles of area but you are fishing 100 percent of the time.” Kayaks are also easier to transport. A larger, more expensive boat, for instance, comes with a higher cost of upkeep, storage, towing gear, marina fees and fuel, while a kayak requires less maintenance, can easily be stored in the garage and strapped to a car en route to the destination. When on the water, kayak fishermen can also navigate natural obstacles more easily. Unlike those casting a line from shore, Sammons notes that kayakers have the opportunity to get around rocky cliffs and sandbars, and they can also access areas that may be off-limits to larger vessels. For example, in Belize, Sammons fished the flats—places that are too shallow for a boat, but that hold plenty of fish. Perhaps the most attractive thing about kayak fishing is the very reason avid anglers love the sport to begin with—the ability to commune with nature and connect with our hunter-gatherer spirit. “You are forced to stop and smell the roses, if you will,” Sammons explains. “The [things] you will see kayaking—dolphins, sea turtles [and] whales—is incredible because it is so noninvasive of the environment. … The carbon footprint is pretty small.” Evolution of the Sport According to Sammons, kayak fishing has come a long way during his 28 years in the sport. The most significant change he has noticed is in the equipment: While he used to adapt kayaks for fishing, he says that they are now built from the ground up with the activity in mind. For instance, a plethora of aftermarket accessories—sophisticated rod holders, fish finders and other gear crafted specifically for the kayak angler—are readily available for fishermen today. “One of the beautiful things about the sport now is there’s a kayak for everybody and every style of fishing,” Sammons adds. Like all types of fishing, there are good days and bad days on the water. “If you need to catch fish to have fun kayak fishing, you are going to be disappointed,” Sammons says. “… The time on the water is just so enjoyable.” m PHOTO COURTESY OF “THE KAYAK FISHING SHOW WITH JIM SAMMONS” KAYAK FISHING ON SEA ISLAND Sea Island offers two options and boasts some of the most bountiful estuaries on the East Coast for those looking to give kayak fishing a try. INTRO TO KAYAK FISHING If you’re brand new to kayak fishing, this two-hour class will give you an overall introduction to the sport. You’ll learn what gear you’ll need, how to anchor, what fish to look for and the basics of how to handle a fishing kayak. “Once we leave the dock, we can start fishing immediately,” says Gavin Earl, water sports manager at the resort. “In this area, we target trout, redfish and flounder, just to name a few.” KAYAK FISHING EXCURSION If you’ve tried kayak fishing before or have your own gear, opt for the three-hour kayak fishing trip. “Tidal differences here are 6 to 9 feet,” Earl says. “At really high tide, we go up into the marsh into the smaller tidal creeks.” There are a lot of tributaries that flow into the main river toward Gould’s Inlet. SI7_Outward-eV2-e_v3-e.indd 15 4/1/16 9:53 AM

16 SEA ISLAND LIFE | SPRING/SUMMER 2016 ice cream, swimsuits and sunscreen symbolize the arrival of warm weather every year, but nothing says “summer” like camp. A longstanding tradition for youngsters, summer camp brings to mind cabins with bunk beds, paddling canoes around a lake, making lanyards and roasting marshmallows over the fire. But through the decades, these programs have expanded, with both day and overnight options offering a wide range of activities. Some focus on one pursuit—like art or building robots—while others are an all-in-one resource for families, providing an outlet for physical activity, artistic expression and social engagement that kids lack once school lets out. In recent years, programs have further evolved to provide what child development experts recommend for growth: Many camps now build curriculum around activities that encourage kids to interact with positive role models who listen, talk, relax and reflect with them. The programs also teach kids to work together, make healthy choices, take responsibility, develop creative skills, build independence and self-reliance, and gain confidence. These experiences are a critical part of how kids grow, according to Peter Scales, a senior fellow with Search Institute, a Minneapolisbased organization that specializes in child development. “… Camps help young people discover and explore their talents, interests and values,” he says. Scales adds that many experiences at camp can help children excel once they return to the classroom. Other experts note that the friendships kids make at camp are more meaningful and often more lasting than friendships they make anywhere else. A 2013 article from the American Camp Association (ACA) indicated that camp experiences allow young adults to pursue relationships with mentors, practice challenging themselves with positive risks and, ultimately, build a healthy sense of self that fosters positive character traits. Plenty of Choices Camps come in many shapes and sizes, allowing parents to select the one that best fits their child’s interests and personality. But regardless of whether the focus is on HAPPY CAMPERS THE BENEFITS OF SUMMER CAMP TRANSCEND SPORTS, FUN AND FRIENDSHIPS, IMPARTING LIFELONG LESSONS AND SKILLS THAT CHILDREN CAN APPLY IN SCHOOL AND BEYOND. BY MATT VILLANO FAMILY FIRST Sea Island offers a variety of activities that teach children about the local environment. SI7_FamilyDept-e_V2-e_v3-e.indd 16 4/1/16 9:44 AM

SPRING/SUMMER 2016 | SEA ISLAND LIFE 17 improving basketball skills or providing a general overview of the arts, all camp experiences offer benefits. Family camps, which welcome both kids and adults, can be particularly valuable, as they present unique opportunities to bond. Chris Chesak, executive director of the Family Travel Association, says it doesn’t really matter what camps spotlight, so long as they keep kids in mind. “I think that any good family camp starts by taking a child’seye view,” Chesak explains. “They look at everything from that perspective, certainly including activities and food, but even extending that vision to everything from snacks to bedding as well.” Chesak adds that the best camps offer multiple tracks across generations. In fact, industry insiders have identified a growing number of camps that bring together kids and other family members, according to Tom Holland, CEO of the ACA. “We are seeing a trend with resort camps and camps held in larger retirement communities, where children can visit with their grandparents,” Holland says. Ultimately, he adds, programs welcoming multiple generations provide an opportunity for families to create camp memories they all can share for years to come. In addition to offering an opportunity for generations to connect over fun activities, resort-based camp programs also frequently offer piecemeal events that allow campers to participate in as many daily activities as they Sea Island offers a wide variety of kid- and teen-oriented activities year-round, from creative and educational endeavors to unique experiences in nature. Activities Manager Anne Harvey offers a short listing of a few offerings: CAMP CLOISTER: Kids ages 3 to 14 can join the Junior Staff and the nature team for adventures, nature discoveries, games, crafts and other exciting outdoor activities. TIE-DYE WEDNESDAYS: A creative favorite for kids of all ages, participants can choose colors for a uniquely designed tie-dye T-shirt to take home. UNDER-THE-SEA WORKSHOP: On Tuesdays and Fridays, kids ages 3 and up can learn all about the living creatures underneath the water’s surface and make their own stuffed animal friends. SEA ISLAND JUNIOR NATURALIST: This program, available weekdays for children ages 7 through 14, offers kids the opportunity to join a naturalist for a hands-on experience to learn about Sea Island’s ecosystems and wildlife. ISLAND EXPERIENCES want. Camp Cloister, hosted at Sea Island, offers kids a full day of experiences across the resort. Taking advantage of the rich nearby ecosystem, Anne Harvey, Sea Island activities manager, says programs there usually revolve around the outdoors at the beaches and surrounding environment. Opportunities range from horseback riding and fishing to tennis and sailing. Outside time, new friends, fun programs and exploring the island—sounds like an ideal summer at any age. m Camp experiences can offer lasting friendships (left) and family bonding (right). Sea Island tie-dye activity TOP LEFT AND RIGHT PHOTOS COURTESY OF THE AMERICAN CAMP ASSOCIATION SI7_FamilyDept-e_V2-e_v3-e.indd 17 4/1/16 9:44 AM

18 SEA ISLAND LIFE | SPRING/SUMMER 2016 NATURAL APPEAL A FASHION-FORWARD FOCUS ON UNDERSTATED HAIR AND MAKEUP MEANS LESS IS DEFINITELY MORE. BY DEBRA BOKUR the drift toward breezy, easy hairstyles and natural makeup has grown into a full-blown trend. Tousled hair and barely-there makeup were revealed up and down runways during New York Fashion Week, and the movement appears to have serious staying power. Muted cosmetic palettes paired with wind-swept hair and low-key color are yielding a less structured look that’s both fresh and romantic. Designers have been some of the drivers of the trend, styling models with minimal cosmetics—and sometimes none at all—and easy hairstyles that direct audiences’ attention toward the of-the-moment apparel and accessories. “The trend will continue,” predicts Miami-based designer Julian Chang, who showed his own 2016 resort collection on models with flowing locks and clean, shimmering skin. “In the summer, in particular, people will be looking for a more casual and natural personal look, giving designers the opportunity to emphasize fashions.” The same trick from the catwalk works just as well on the sidewalk, so even the most stylish sartorialists are donning clear skin and muted colors, allowing outfits and accessories to be high-impact. However, the natural beauty trend isn’t only for people wearing apparel straight from the runway. Anyone can embrace their best qualities with a few hairstyling tricks and a simple makeup routine. “We’re using La Bella Donna’s loose mineral foundation with SPF,” says Dana Reitz, assistant director at The Spa at Sea Island. Apply the powder in light circular strokes, and keep all cosmetic palettes focused on neutrals with bronzes, nude tones and pastels. “Finishes include a shiny lip gloss and a little Blinc mascara,” she adds. Beyond makeup, nail shapes continue to be more squared with a sheer polish, and hairstyles play up a loose, unfinished look. With the right product, Reitz says getting the justrolled-out-of-bed look is easy to accomplish. “Kerastase has introduced V.I.P. [volume in powder], which is basically a medium hair spray mixed with dry shampoo,” Reitz explains. “Just spray it on your roots, rub your roots with your fingertips, and run your hands through your hair to add volume and create a texturized look.” Now that natural beauty is in, it’s important to invest the time in creating a smooth, clean and healthy foundation. Reitz suggests skin smoothing treatments and daily deep conditioning for the hair with Kerastase Maskeratine, which offers a frizz-free, soft texture. Even in beauty treatments, simple, purifying scrubs and moisturizing are all that are needed to refresh the skin for a healthy, carefree glow. Achieve smoothness with a gentle peel, such as the Naked Skin treatment, offered at The Spa at Sea Island, or try the Take It All Off, a total-body exfoliation followed by a warm shower and customized massage. This is the season to put away the complicated regimens and harsh colors in favor of natural traits that let individual beauty shine. m MIND + BODY Popular at New York Fashion Week (right), natural hair and makeup starts with a healthy foundation. RIGHT PHOTO BY SAM ARONOV/SHUTTERSTOCK SI7_SpaFit-ev2-e-R-e_v3-e.indd 18 4/1/16 9:55 AM

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20 SEA ISLAND LIFE | SPRING/SUMMER 2016 BREATH OF FRESH AIR REAP THE HEALTH BENEFITS OF TAKING YOUR WORKOUT INTO NATURE. BY DEBRA BOKUR are you feeling the call of the wild? It’s the perfect time of year to bring fitness programs outside. There’s even a bonus: Outdoor exercise offers health perks that eclipse standard indoor workouts. “Working out out-of-doors is great for both body and mind,” says John Rowley, certified personal trainer and best-selling author of “The Power of Positive Fitness.” “Besides fresh air, you get a more challenging and changing terrain. There is no downside.” Several peer-reviewed studies have suggested that outdoor exercise lifts mood through a combination of exposure to sunlight and a decrease in the stress hormone cortisol. Advantages even extend to increased energy levels, greater satisfaction and enjoyment, and a stronger commitment to working out. “Exercising outdoors provides a multitude of benefits,” offers Reed Flanagan, personal trainer and yoga and Pilates instructor at Sea Island. “One to two hours of sunlight exposure is great for increased vitamin D production; and soft ground and sand causes less stress on joints … while also providing increased resistance. The ground’s uneven and unstable surface increases balance and mental activation for foot placement.” Rowley says a brisk calorie-burning walk is the perfect way for beginners to get started. If you’re already exercising regularly, he suggests adding gentle hills for a fantastic midlevel exercise routine. Toss in steps and steep hills, and even the fittest enthusiasts are likely to huff and puff. “Walking is a great way to kick-start a fitness routine or supplement your current one,” agrees Grant Seese, Sea Island lead fitness trainer. “Walking will still burn calories, even if it’s perceived as relatively easy. Generally, a 30-minute walk can burn up to 200 calories, depending upon the person.” Other benefits, Seese says, include a release of endorphins that contribute to a more positive mood and a decrease in occurrences of depression; plus increased blood circulation, stronger joints and muscles, improved heart health and lowered risk of Alzheimer’s disease. The long list of overall health benefits only add to the warm, pleasant temperatures of spring and summer that serve as an invitation to get lost and get fit in nature, for your own good. m GET FIT HEAD OUT Regardless of fitness or skill level, there are infinite opportunities to breathe deep and bathe in sunshine while getting active. Whether trying your hand at golf, tennis, horseback riding, cycling, kayaking, stand-up paddleboarding or running, Sea Island’s team of personal trainers can help anyone find their new favorite activity. Beginners will enjoy getting their start with outdoor yoga and scenic walks and jogs. To step up the intensity level, gentle runs, hiking and paddleboarding let people cover more ground and get their hearts pumping. Practiced enthusiasts can maintain high-level regimens with outdoor sprints, boot camp programs and circuit training. Stand-up paddleboarding at Sea Island SI7_SpaFit-ev2-e-R-e_v3-e.indd 20 4/1/16 9:55 AM

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22 SEA ISLAND LIFE | SPRING/SUMMER 2016 from walking the green while hauling clubs to the physical force required for each swing, playing golf can work up a powerful thirst and appetite. At Sea Island, players can refuel with myriad choices for après-golf drinks and dining. Located throughout all of the courses, restaurant settings range from casual to elegant—showcasing the work of talented chefs who partner with local providers for the freshest ingredients. Here, a few of the professional golfers who call Sea Island home share their favorite after-round eateries. Oak Room and Colt & Alison Recommended by: Hudson Swafford The tavern-style Oak Room at The Lodge, with its wood-burning fireplace and terrace view of the St. Simons Sound, is the perfect atmosphere for genuine Southern cuisine such as shrimp and grits and fried chicken with collards. Hudson Swafford, who turned pro in 2011, likes to meet his wife in the Oak Room bar after a round. “We’ll have an appetizer with a glass of wine and listen to the bagpiper on the back [terrace]. The [starter] Georgia’s boiled peanut hummus with pita chips is great.” THE 19TH HOLE CELEBRATE A GREAT ROUND AT ONE OF THE MANY EATERIES ALONG SEA ISLAND’S COURSES. BY DALE LEATHERMAN IN THE SWING Hudson Swafford (left) and his wife enjoy the bananas Foster at Colt & Alison. SI7_Swing-e_v2-e_v3-e.indd 22 4/1/16 9:29 AM

SPRING/SUMMER 2016 | SEA ISLAND LIFE 23 For a more formal dinner, the couple goes to The Lodge’s Colt & Alison steakhouse, which specializes in USDA Prime beef and fresh, local seafood. Overlooking the 18th hole of the Plantation course, the restaurant is known for its extensive wine selection and dishes prepared tableside, such as Caesar salad and steak au poivre. “The wine list is impressive, and we really enjoy the Napa Valley cabernet selection,” Swafford says. “… The restaurant also has a great dessert menu; our favorite is the bananas Foster prepared tableside.” Davis Love Grill Recommended by: Harris English Located at the Retreat golf course, this popular sports bar features gastropub-inspired cuisine, wine on tap and craft beers. “I enjoy the Davis Love Grill, a nice, casual hangout after a day on the Retreat course,” says Harris English, who uncorked his longest drive (331 yards) and scored his lowest round (66) in the November 2015 RSM Classic at Sea Island. “One of my favorites is the club sandwich—turkey and ham with lettuce, tomato and bacon. I’ll usually have a side of french fries or a salad. The grill has a great selection of beers on tap. I often stop in for a drink before dinner and to catch up on the most recent sports news on the TVs in the bar area.” Halfway House and Men’s Locker Room Recommended by: Trey Mullinax A former Alabama standout who made his PGA TOUR debut in 2015, Trey Mullinax finds it hard to pass up the Halfway House during practice rounds on the Seaside or Plantation courses. “I love the Walking Salad, which consists of a bed of lettuce with a scoop of chicken salad, salt and pepper and a little hot sauce,” he says. Another favorite hideaway of many visiting PGA TOUR pros is the Men’s Locker Room, where golfers can indulge in the daily lunch service, order a drink from the full bar, work out in an adjacent exercise room, relax in the steam room or kick back over cigars and a batch of the famous popcorn. “I also enjoy relaxing after a round in the Men’s Locker Room, playing some cards and enjoying a beverage,” Mullinax says. “One of the best lunch items … is the venison chili with shredded cheese and sour cream. You can’t [lose] with any of Sea Island’s lunch offerings.” Men’s Locker Room Recommended by: Brian Harman After a round of golf, the Men’s Locker Room is the go-to eatery for lefty Brian Harman, who won the 2014 John Deere Classic and tallied two aces in one round during The Barclays tournament in 2015. “It’s a cozy place, and the staff always makes me feel so welcome,” he says. “One of my favorites is the cheeseburger, medium, spiced up with a little barbecue sauce along with ketchup, mayo and mustard on the side. The homemade kettle chips are a great addition to the meal or just on their own, and I like to grab a homemade chocolate chip cookie on the way out.” Harman also admits that when he orders a drink other than his “usual Coors Light,” he opts for a classic cocktail. “You can’t go wrong with an Old-Fashioned,” he says. “And Sea Island sure knows the secret to making it the best.” m Top: Men’s Locker Room burger; left: Brian Harman Above: Davis Love Grill; right: Harris English Trey Mullinax (left) likes the venison chili at Men’s Locker Room. BOTTOM LEFT PHOTO BY STAN BADZ/CONTRIBUTOR/ GETTY IMAGES SI7_Swing-e_v2-e_v3-e.indd 23 4/1/16 9:30 AM

24 SEA ISLAND LIFE | SPRING/SUMMER 2016 DID YOU KNOW? DISCOVER FUN FACTS AND STORIES ABOUT YOUR FAVORITE ISLAND. ON THE ISLE Clockwise from top: The Spa at Sea Island; Jack Dorsey; Pluto Clockwise from top: Stella McCartney; Mars Odyssey spacecraft; The Lodge 2006: The new buildings at The Cloister, The Spa at Sea Island and the Chapel debut at the resort. “Some Hearts” by Carrie Underwood ranks No. 1 on Billboard’s list of the top 200 albums of 2006. Astronomers rule that Pluto is not a fullfledged planet, but rather a dwarf planet. The first wireless version of Tetris, the puzzle video game that originated in 1984, is released. Jack Dorsey, inventor of Twitter, sends the first tweet: “just setting up my twttr.” SOCIAL MEDIA MEMORIES One of Sea Island’s first Instagram posts in 2012 was this shot of PGA pro Brandt Snedeker, with a putting tip: Put the putter in your “life lines.” The resort has since added about 2,000 more images to its account (@sea_island) and amassed nearly 15,000 followers, who discover happenings around the Island and get the latest updates about events. Guests and members also join the digital community as they create and share their own special moments with hashtags like #seaisland, #seaislandweddings, #seaislandgolf and #SILifeMag. 2001: The Lodge opened at Sea Island. Wikipedia is created; today it’s ranked the No. 7 most popular website in the world, according to Alexa Web analytics ranking. Stella McCartney launches her eponymous fashion house and shows her first collection in Paris in October. Apple releases the first iPod, which could only store about 1,000 songs. NASA’s Mars Odyssey spacecraft, which broke a record in 2010 for being the longestserving piece of machinery to work on Mars, is launched. The first film adaptation of J.K. Rowling’s “Harry Potter” book series is released. Sea Island’s 11th Instagram post Twitter: @SeaIslandResort Facebook: Sea Island Resorts YouTube: Pinterest: STELLA MCCARTNEY PHOTO BY FEATUREFLASH/SHUTTERSTOCK.; JACK DORSEY PHOTO BY ESTEN HURTLE (@ESTEN) FOR TWITTER INC. This year marks major anniversaries for Sea Island: It’s been 15 years since The Lodge opened, and 10 years since the new Cloister buildings, The Spa at Sea Island and the Chapel debuted. To celebrate, we looked back at trivia from those significant years that made us think about how far we’ve come. SI7_Isle/Favorite-e_v2-e_v3-e_v4-e_v5-e_v6-e.indd 24 4/1/16 9:47 AM

SPRING/SUMMER 2016 | SEA ISLAND LIFE 25 INDEPENDENCE DAY READ ABOUT THE PEOPLE, PLACES AND MEMORIES THAT ARE TREASURED MOST DURING THE FOURTH OF JULY ON THE ISLAND. BY MICHELLE FRANZEN MARTIN FAVORITE THINGS GUEST JAMIE WYATT Ever since their honeymoon at Sea Island in 1977, Wyatt and her husband, Ed, have visited the resort at least once a year. Sea Island has become a cherished part of their family’s tradition— the couple’s honeymoon was a gift from Ed’s parents, who also spent theirs at Sea Island, and the Wyatts’ two children, Brittany and Blake, grew up vacationing at the resort. Even though Brittany and Blake are now grown, the family never misses a Sea Island vacation together, and they’re always as memorable as they were nearly 40 years ago. FAVORITE WAY TO CELEBRATE THE FOURTH OF JULY? Watching the parade: “It’s a good old-fashioned American parade. And the kids still look forward to the people in the parade throwing candy.” FAVORITE ISLAND MUST-DO? Bingo: “I won two games last year!” FAVORITE WAY TO REMEMBER EACH VACATION? Family photographs: The family has nearly 40 photos in all, one taken every year. “They’re an important piece of our family’s history.” FAVORITE SOUVENIR? Clothing: Red, white and blue Sea Island T-shirts SEA ISLAND BEACH CLUB GUEST SERVICE MANAGER DONNIE DRAWDY For Drawdy, who grew up near Sea Island, Fourth of July has always been a special time. “I love seeing families celebrate Fourth of July at Sea Island,” he says. “They come here to watch the parade, relax outdoors and spend time together. One of the best parts about my job is that I get to see them enjoy these special moments year after year.” FAVORITE TIME OF DAY ON THE BEACH? First thing in the morning: “There’s nothing like it. The ocean becomes a huge lake—peaceful, serene. There are dolphins and fish, and you get to witness one of the most beautiful sunrises.” FAVORITE FAMILY MOMENT ON THE FOURTH? Playing games like horseshoes: “That’s the one that’s most popular with my family. It’s a great game.” FAVORITE TRADITION AFTER THE PARADE? The belly flop contest: “You get 3-year-olds all the way to people in [their] 60s and older. ... It’s a lot of fun.” MEMBER CAROLINE CARRINGTON Carrington has wonderful memories of vacationing at Sea Island with her children, and now she enjoys making more there with her grandchildren. Spending the Fourth of July with 7-year-old Sam and 5-year-old Frances lets her experience being a kid all over again, from taking part in facepainting to decorating wagons and bikes. “They started off in a wagon together when Frances could barely sit up and now they can ride their own vehicles in the parade,” she says. FAVORITE PARADE TRADITION THAT SHE STARTED? Decorating with bubbles: “I love bubbles, so I bought a bubble machine that I hooked on to [the] wagon. It was the first time anyone had bubbles in the parade. The next year there were bubbles in the parade everywhere!” FAVORITE WAY TO CELEBRATE THE HOLIDAY? Dressed in red, white and blue, of course—and with lots of accessories: “It’s sort of ridiculous the way we look. But it’s such a fun day.” FAVORITE MEMORY FROM THE PARADE? Long socks and “Duck Dynasty”: “In 2014, my son, Lindsay, got to be a parade judge. ... He was thrilled. He had one long red sock, one long blue sock and red, white and blue plastic glasses. And a big, tall hat. The chefs [of Sea Island] were in the parade dressed up as ‘Duck Dynasty,’ and they won. Just so many good memories.” m Families have traveled to Sea Island for generations to celebrate July Fourth. It’s a time when the resort is bathed in red, white and blue, and Island traditions—both old and new—celebrate our nation’s freedom and leave guests with unforgettable vacation memories. Sea Island Life asked families and staff what they enjoy most about celebrating this patriotic holiday; they count parades, family photos and even a belly flop contest as a few of their favorite things. Caroline Carrington’s family on July Fourth Jamie Wyatt likes the old-fashioned parade. STELLA MCCARTNEY PHOTO BY FEATUREFLASH/SHUTTERSTOCK.; JACK DORSEY PHOTO BY ESTEN HURTLE (@ESTEN) FOR TWITTER INC. SI7_Isle/Favorite-e_v2-e_v3-e_v4-e_v5-e_v6-e.indd 25 4/1/16 9:47 AM