Sea Island Life - Spring/Summer 2021


6 SEA ISLAND LIFE | FROM THE ARCHIVES | SPRING/SUMMER 2021 We are excited to present this special edition of Sea Island Life, which was inspired by the traditions we shared via email and social media last spring. Based on the response, it appeared that our members and guests had as much fun reminiscing about Sea Island traditions as we did. We decided to take a similar approach to Sea Island Life this year by featuring some of the favorite stories from past issues that highlighted these traditions. We have compiled them into two special editions, the first of which is this spring/summer issue. We are honored to have hosted political leaders and dignitaries from around the world throughout our history. Their presence has left an everlasting mark on Sea Island, both in the form of treasured memories and the commemorative oak trees that many of those visitors planted here during their stay. In “Regal Retreat” (page 48; originally published in 2016), we share stories of some of those milestone visits, including the 2004 G8 Summit. While the G8 Summit is among the most memorable meetings that we have hosted, we have had the pleasure of being selected for numerous professional gatherings. Engaging and memorable meetings are another Sea Island tradition, and we explore their value in “More than a Meeting,” one of our brand-new stories, on page 74. Today’s meetings look and function a little differently to prioritize the well-being of the participants. One of the most common changes has been in the choice of venue: Many meetings have moved outside, where fresh air and natural backdrops set the scene. The appeal of the outdoors extends far beyond meetings; we’ve found that longtime Island activities such as golfing (page 26; originally published in 2018), fishing (page 20; originally published in 2013) and horseback riding are more popular than ever. Beach experiences are also in high demand, from workouts in the sand (page 23; originally published in 2014) to ocean seining (page 18; originally published in 2014) and the many opportunities to learn more about—and even help—the animals in our local ecosystem, such as loggerhead sea turtles (page 36; originally published in 2013). For us, the most important tradition—the reason Sea Island was founded—is hospitality. Our goal has always been to create the best experience possible for guests and members. To that end, we have continuously expanded and improved our amenities. The Lodge is a perfect example. Built in 2001, we are celebrating The Lodge’s 20th anniversary this year with a look at how it has evolved from a single structure to a property that encompasses private cottages, a pool, Golf Performance Center and more (page 86). We hope you enjoy walking down memory lane with us, and look forward to seeing you soon. Sincerely, Scott Steilen President and CEO, Sea Island Welcome to Sea Island! WELCOME

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8 SEA ISLAND LIFE | FROM THE ARCHIVES | SPRING/SUMMER 2021 26. SETTING THE COURSE Discover the legend behind the British designers who helped establish Sea Island as an outstanding golf destination. By Dale Leatherman 32. FOCUSED ON PHEASANT Admired for their impressive plumage, ring-necked pheasants inspire a devoted following of hunters, chefs, fly-tying anglers and artisans. By Joe Rada 36. SAVING THE SEA TURTLE Each summer, Georgia’s barrier islands welcome sea turtles looking to nest. The odds are stacked against them, yet conservation efforts prove that hope still lives. By Tanner Latham 42. ROLL OUT THE BARREL New approaches to barrel aging lend unique flavor profiles to cocktails, spirits and beer. By Michelle Franzen Martin 48. REGAL RETREAT Sea Island’s archives reveal snapshots of milestone visits from America’s first families and foreign dignitaries. By Gwyn Herbein 54. TAKING THE CAKE Dessert tables are enhanced by modern reinterpretations of the wedding day classic. By Michelle Franzen Martin 58. OVER THE TOP Stunning ceilings add character to diverse spaces throughout Sea Island. By Kristin Conard 64. DRIVING THROUGH HISTORY Cars have played a pivotal role in the history of Sea Island, as founder Howard Coffin was also a pioneer in the automobile industry. By Ashley Ryan 68. JUMPING OFF THE PAGE No longer designed and sold exclusively for kids, pop-up books are veritable 21st-century masterpieces. By Jennifer Pappas Yennie 74. NEW FOR 2021: MORE THAN A MEETING In-person professional gatherings go beyond the agenda to forge relationships and build stronger teams. By Katherine Duncan Contents | Features Spring/Summer 2021 26 36 64 TOP: EVAN SCHILLER; MIDDLE: STEPHAN KERKHOFS/SHUTTERSTOCK.COM SPRING/SUMMER EDITIONS CELEBRATING TRADITIONS


10 SEA ISLAND LIFE | FROM THE ARCHIVES | SPRING/SUMMER 2021 6. WELCOME LETTER 14. SEASONAL FLAVORS: SOUTHERN PÂTÉ Pimento cheese is one of the South’s culinary darlings. 16. LIBATIONS: ON ICE Mixologists know the secret to craft cocktails is in keeping them cool. 18. OUTWARD BOUND: BENEATH THE SURF A simple seining net reveals an array of ocean creatures living in the shallow waters just yards offshore. 20. FAMILY FIRST: GONE FISHING Kids never forget catching their first fish as they begin a hobby that can last a lifetime. 22. MIND + BODY: SOLE SOOTHING The ancient art of reflexology offers benefits for both body and mind. 23. GET FIT: SANDBLASTED EXERCISE There’s nothing like a stretch of beach to rev up your fitness routine. 24. IN THE SWING: NO PLACE LIKE HOME From beginners to the PGA players who live and train at Sea Island, the resort offers experiences for golfers at every stage. 78. CONNECT VIA SOCIAL MEDIA Discover our most popular Instagram posts from every spring/summer of Sea Island Life. 79. SEA ISLAND STYLE Find the latest looks from your favorite brands, plus sporting gear, gourmet goods and more at the wide variety of shops. 80. EXPERIENCE THE BROADMOOR Learn about our sister property, The Broadmoor. 86. THEN AND NOW: 20 YEARS OF GRACIOUS HOSPITALITY For two decades, The Lodge has served as a home-away- from-home for members, guests and, of course, golfers. 20TH ANNIVERSARY OF THE LODGE | RECOLLECTIONS OF REGAL VISITORS | FISHING EXCURSIONS FOR ALL AGES | SEASONAL BARREL-AGED COCKTAILS SPRING/SUMMER 2021 REDISCOVER FAVORITE STORIES THAT CELEBRATE SEA ISLAND TRADITIONS PART ONE SPECIAL EDITION: FC_SI17_Cover FINAL.indd 2 3/18/21 8:56 AM PREVIOUS SPRING/SUMMER EDITIONS OF SEA ISLAND LIFE, FROM 2013 TO 2020 Contents | Departments 14 20 SPRING/SUMMER EDITIONS CELEBRATING TRADITIONS Spring/Summer 2021

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. A World to Explore, Georgia’s Premier Life Plan Community 136 Marsh’s Edge Lane • St. Simons Island, GA 31522 (912) 324-3028 •

12 SEA ISLAND LIFE | FROM THE ARCHIVES | SPRING/SUMMER 2021 EDITORIAL & DESIGN EDITORIAL DIRECTOR Steve Zepezauer CREATIVE DIRECTOR Paul Graff GROUP EDITORS Katherine Duncan | [email protected] Sharon Stello | [email protected] MANAGING EDITORS Justine Amodeo, Ashley Ryan CONTRIBUTING WRITERS Debra Bokur, Ashley Burnett, Kristin Conard, Allison Emery, Sarah Gleim, Gwyn Herbein, Tanner Latham, Dale Leatherman, Michelle Franzen Martin, Meghan Miranda, Larry Olmsted, Joe Rada, Jennifer Pappas Yennie DIGITAL MANAGING EDITOR Kim Zepezauer SALES ASSOCIATE PUBLISHER NATIONAL ACCOUNTS DIRECTOR Carrie Robles [email protected] 305-431-5409 SALES EXECUTIVE Yolanda OHern PRESIDENT & CEO Scott Steilen CHIEF MARKETING OFFICER Parra Vaughan MANAGER, MARKETING & CRM Jessica DiVincent STAFF PHOTOGRAPHER Eliot VanOtteren MARKETING COORDINATOR Tyler Forrester ©2021 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. CHIEF EXECUTIVE OFFICER Steve Zepezauer CHIEF REVENUE OFFICER Scott Sanchez DIRECTOR OF OPERATIONS Tiffany Thompson CREATIVE & MARKETING DIRECTOR Paul Graff PRODUCTION MANAGER Tina Leydecker SEA ISLAND LIFE MAGAZINE

BATCH BROWN 3309 Frederica Road St. Simons Island, Georgia 31522 912.634.8414 [email protected] HOLTZCLAW GARNER GROVES GROVES GARNER SMITH HOLTZCLAW GROVES

14 SEA ISLAND LIFE | FROM THE ARCHIVES | SPRING/SUMMER 2021 There are many foods synonymous with the South: shrimp, grits, cornbread and barbecue among them. Then there’s pimento cheese. The creamy concoction has been a staple at parties and Southern homes for generations. However, despite its reputation for being so classically Southern, it actually has Northern origins. Pimento cheese supposedly got its start in New York, where most of the cream cheese in the country was being produced at the turn of the 20th century. About 10 years later, canned pimento peppers from Spain became available in New York, and it didn’t take long for the two ingredients to be combined, creating pimento cheese. It wasn’t until farmers in Georgia began growing pimentos that the spread became so popular below the Mason-Dixon Line. The region also gave it its own twist: Instead of using cream cheese, Southern cooks created their own recipes, incorporating bolder shredded cheddar cheese mixed with mayonnaise to recreate the creamy texture of cream cheese, along with a few dashes of cayenne pepper or hot sauce. The simple, cheesy spread has remained popular ever since, but somewhere along the way, we started to recognize that pimento cheese’s iconic flavors could still be prepared—and served—in sophisticated ways. “People gravitate to simple flavor profiles,” says Daniel Zeal, executive chef at The Lodge at Sea Island. “Pimento cheese is easy and it’s delicious.” The restaurants at The Lodge serve a ton of the cheesy spread (about 5 gallons every two to three days during the busy season), which is made with Tillamook cheddar cheese, Duke’s mayonnaise and whole imported roasted pimento peppers. “Our bread service at The Lodge is baked biscuits with pimento cheese as one of the core ingredients,” Zeal says. “But we’ve put pimento cheese in everything from deviled eggs and grits to risotto and pork buns.” Chef Kevin Clark, the owner of Home Grown Ga. in Atlanta’s Reynoldstown neighborhood, has also noticed pimento’s big fan base. His restaurant makes about 50 pounds of the spread every week. Southern Pâté Pimento cheese is one of the South’s culinary darlings. By Sarah Gleim Pimento cheese with homemade pork rinds at Sea Island SEASONAL FLAVORS SPRING/SUMMER 2017 CELEBRATING TRADITIONS

SPRING/SUMMER 2021 | FROM THE ARCHIVES | SEA ISLAND LIFE 15 Classic dishes like deviled eggs benefit from a dollop of pimento. BOTTOM: ANDREW THOMAS LEE “I grew up with pimento cheese always in my refrigerator, but it was never homemade,” Clark says. “I never really even liked the stuff until I made my own—it was just some spread my mom always bought.” Clark has definitely perfected his take on pimento cheese. Home Grown’s version has won the Meltdown competition at Atlanta’s Cheese Fest three times, and Clark and his partner, Lisa Spooner, were invited to produce and sell it in retail stores across the country, from Georgia to New Mexico, including at Murray’s, Albertsons and local specialty stores. The award-winning Grant’s Stack sandwich at Home Grown, which includes a fried green tomato, bacon and pimento cheese grilled on Texas toast, is one of the restaurant’s bestsellers. Another one of the restaurant’s favorites, Lynne’s Stack, is named for a customer who ordered two salmon patties, two fried green tomatoes, sautéed spinach, tomatoes and melted pimento cheese grilled on Texas toast every day. Back at Sea Island, the simple pimento cheese sandwich on white bread is also extremely popular with guests, especially golfers. “It’s probably the No. 2 item we sell on the golf course, just after the hot dog,” Zeal says. “The Masters probably has a lot to do with that. The $1 pimento cheese sandwich is one of the most popular topics of conversation at the event.” However, the culinary staff at Sea Island know how to elevate pimento cheese beyond the traditional white bread sandwich. At the elegant Forbes Five-Star Georgian Room, guests start their meal with a pork bun with pimento cheese amuse-bouche. “It’s made with pimento cheese, bacon, fried pickles and coleslaw on handmade steamed buns,” Zeal says. “It’s the first bite you get at the Georgian Room—it’s a really great opportunity to showcase what we can do. What’s more Southern than pimento cheese and house-made bacon?” m Pimento Perfected HERE’S HOW TO MAKE HOME GROWN GA.’S SPECIAL PIMENTO CHEESE SPREAD. Yield: 3 to 4 servings 2 cups shredded sharp cheddar ½ cup of mayonnaise ½ cup of diced pimento peppers 1 teaspoon of ground black pepper 2 to 4 dashes of Crystal hot sauce In a large mixing bowl, stir together all of the ingredients until the mixture is smooth and spreadable. Cover and chill. Let stand at room temperature for 30 minutes and stir well before serving. Store in an airtight container in the refrigerator for up to one week. On the Menu SATISFY YOUR PIMENTO CHEESE CRAVING WITH THESE SEA ISLAND SPECIALTIES, RECOMMENDED BY MATTHEW KRUEGER, EXECUTIVE SOUS-CHEF AT THE LODGE AND RETREAT AT SEA ISLAND, AND DANIEL ZEAL, EXECUTIVE CHEF OF THE RESORT. The Lodge Burger Served at: Men’s Locker Room and Oak Room In this entrée, pimento cheese complements a Linz steak burger patty, bacon and caramelized onion jam, house-made pickles, lettuce, tomato and onion, all within a sesame brioche bun. Turkey and Bacon Sandwich Served at: Men’s Locker Room This hot sandwich features crispy applewood-smoked bacon, smoked turkey and, of course, pimento cheese, served between slices of toasted sourdough. UPDATE FOR 2021

16 SEA ISLAND LIFE | FROM THE ARCHIVES | SPRING/SUMMER 2021 On Ice Mixologists know the secret to craft cocktails is in keeping them cool. By Larry Olmsted 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.” LIBATIONS SPRING/SUMMER 2016 CELEBRATING TRADITIONS

SPRING/SUMMER 2021 | FROM THE ARCHIVES | SEA ISLAND LIFE 17 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 OPPOSITE PAGE: IPAG COLLECTION/SHUTTERSTOCK.COM; BOTTOM LEFT: 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

18 SEA ISLAND LIFE | FROM THE ARCHIVES | SPRING/SUMMER 2021 The salty ocean breeze wisps past Sea Island beach-goers lounging on the golden sand with a cold drink in hand. Only a few yards from the umbrella-shaded, oceanfront paradise, kids scuttle from the water’s edge back to their turf with brightly colored buckets of water used to fill the moats surrounding their towering sand kingdoms. Just as the shadows of the umbrellas shift and the sun arches beyond the peak of noon, a commotion in the surf catches the attention of kids and adults alike. With a 60-foot net, Mike Kennedy, director of recreation at Beneath the Surf A simple seining net reveals an array of ocean creatures living in the shallow waters just yards offshore. By Meghan Miranda Sea Island, and his team of naturalists wade out into the water to begin the afternoon ritual of ocean seining. Seagulls congregate in the air, hovering just above the net to determine whether they would have a better selection at sea, and not far behind, onlookers make their way to the water to investigate as well. Brimming with Life Raleigh Nyenhuis, Sea Island’s lead naturalist, helps Kennedy guide the net out into the ocean. Once the net is stretched to its full width, the pair makes their way across the surf, dragging the net some 25 to 50 yards before circling back to shore. They won’t know just what they’ve caught until they investigate further in the shallows, but a lively show of fish and shrimp jumping up over the edge of the net as it closes in is a sure sign of an interesting pull. “Many of our guests sit on the shore and see the surface of the ocean, but they have no idea what’s happening beneath the surf,” Kennedy says. In the height of summer, crowds of 50-plus onlookers surround the net to catch a glimpse of the hidden sea life that seining reveals. Seining gives beach-goers a close-up look at what lies beneath the ocean’s surface. OUTWARD BOUND SPRING/SUMMER 2014 CELEBRATING TRADITIONS

SPRING/SUMMER 2021 | FROM THE ARCHIVES | SEA ISLAND LIFE 19 From angelfish and mullets to shrimp, blue crabs and spider crabs, there’s no telling what the seining net will hold. With naturalists as guides, seining at Sea Island is more than just seeing, it’s also about discovery. Peering into the net, it is clear that the waters surrounding Sea Island are home to a vibrant ecosystem of ocean life. Since warmer water means a wider variety of creatures, the most interesting time of year for ocean seining is during the months of March through September—when water temperatures range from 70 to 80 degrees. “When water temperatures rise, migratory fish make their way farther south to the waters of coastal Georgia,” Kennedy says. “We’re constantly seeing new species throughout the season. “Even in a single day, we can expect a variety of new creatures that didn’t show up in the first pull,” he continues. “Many people see dolphins swimming, seagulls swooping in or the occasional fish jumping, so bringing this variety of sea life to the surface can really open their eyes to all that the ocean holds.” The team pulls the net twice or even three times to expose an array of ocean creatures. Every pull reveals new species, each with its own stories to be told. “We try to add value to every pull with stories that can teach people more about the sea life they are seeing,” Kennedy says. “For example, most people think shrimp swim, but they actually walk along the bottom. Kids and adults love learning little facts like that.” Nyenhuis and Kennedy make sure that sea creatures remain submerged in the shallow water while surrounded by the net so they are not harmed. Beginning with the most delicate species (so they can quickly be released back into the ocean), Kennedy and his naturalists point out each creature as they bestow upon eager onlookers tidbits of knowledge and lesser-known facts that years of experience with coastal Georgia sea life have taught them. “I like to equate seining to creating a wild touch tank,” Kennedy says. Brave hands can slip into the water to touch some of the sturdier creatures as they swim inside the makeshift “tank” and some even have the privilege of feeling a delicate crab scuttle along their upturned palms. Then, after a thorough examination, the edges of the net are lowered and the creatures disappear into the surf until they are discovered by lucky beach-goers the next day. m Families can use nets to discover Sea Island’s vibrant marine life, including spider crabs (below) and mullets (above), the fish that are often seen jumping out of the water along the beach at Sea Island. UPDATE FOR 2021 Netting Now DISCOVER HOW YOU CAN SEINE AT SEA ISLAND TODAY. Resort naturalists cast the net twice per week around midmorning at the beach, and then discuss what’s found in the net with onlookers. Specific days and times for ocean seining are published on Members and guests can also call the Coastal Experience Center at 912-638-5145 to make a reservation for a private experience. TOP: STEPHAN KERKHOFS/SHUTTERSTOCK.COM; BOTTOM: ANDREY ARMYAGOV/SHUTTERSTOCK.COM

20 SEA ISLAND LIFE | FROM THE ARCHIVES | SPRING/SUMMER 2021 Gone Fishing Kids never forget catching their first fish as they begin a hobby that can last a lifetime. By Joe Rada Wide-eyed excitement. Dancingin-place exuberance. Yelping joy. That kind of enthusiasm marks the magical moment when a kid catches a fish for the first time. Witness this rite of passage involving a wiggly prize and unabashed pride, and you won’t soon forget it. Neither will the child. Lasting memories—that’s the power behind youth fishing. It helps explain the national trend of programs introducing youngsters to the pastime. Wherever there are mountain streams, inland lakes, coastal marshes or open seas, there are guides glad to share a contagious interest in angling. Why take kids fishing? It gets them off the couch, into fresh air, active and away from TV and video games. It surrounds them with nature, stimulating their curiosity about the outdoor world. It nurtures practical skills ranging from navigation to knot-tying through hands-on encounters with boats, rods, reels, hooks, lines and sinkers. It builds character, teaching patience when fish aren’t biting and an understanding of life and death in food-chain terms. It provokes one-that-got-away storytelling, a cherished anglers’ art. If parents join in, add quality time to the equation. But mostly, fishing is just plain fun. Around Georgia’s barrier islands—where shallow waters teem with redfish, yellowtails, blue crabs, croakers, flounder, trout and sharks—youth fishing has never been more popular. Kids line the dock daily behind The Cloister at Sea Island, casting rods and lifting crab traps for a look-see. “Some kids are at the dock all day, every day, the entire week of their vacation,” says longtime fishing guide, Charter Captain and Yacht Club Manager Mike Kennedy, who got his first boat at age 10. “Like me, they never get tired of fishing.” Some of those dock-hounds join excursions led by Kennedy and other Sea Island guides aboard 27-foot, single-engine, Georgia-built, Rambo boats holding up to six passengers. “Two-hour trips are perfect for beginners. We head to nearby saltwater marshes or St. Simons Sound in search of catching fish,” Kennedy says. “We make it easy. All they have to do is show up at the dock, step on board ... and pretty soon they’re catching some fish. If they want, we’ll even bait the hooks for them.” Youngsters and their parents are often hooked after their first fishing trip, prompting them to sign up for three or four more trips that same week. Keeping kids interested is easy. “There’s never a dull moment, so they don’t get bored,” Kennedy continues. “If the fish aren’t biting in one place, we move to another, taking turns steering the boat. We spot dolphins, bald FAMILY FIRST SPRING/SUMMER 2013 CELEBRATING TRADITIONS

SPRING/SUMMER 2021 | FROM THE ARCHIVES | SEA ISLAND LIFE 21 UPDATE FOR 2021 eagles, stingrays and sea turtles. We watch least terns dive straight down for minnows. “All the Sea Island guides are naturalists raised in this environment, and we like sharing our knowledge,” he adds. “We’ve taken thousands of kids fishing and are always successful in finding what is interesting to them. Some may want to see dolphins and others may be focused on catching lunch. So much is going on.” As a testament to fishing’s popularity, Kennedy explains that his crew leads more than 1,200 trips per year, adding up to about 4,800 people participating in the pastime with guides at the resort annually. The high season is typically from March through August. “It’s really become a popular activity here,” Kennedy says. Many graduate to four-hour adventures. “Those go to F Reef, an artificial reef seven miles offshore where we catch bluefish, barracuda, trout, cobia, mackerel, bull redfish and sea bass,” says Kennedy. “About 70 percent of our guests are first-time anglers, and they come back asking for the same guides.” “Kids like quantity,” he says. “My office door is covered with their thank you notes, and one guy who caught 137 fish drew 137 little fish on his card! A few fish get taken home or to a Sea Island restaurant to be cooked. When kids eat what they caught, that’s a powerful lesson in where food comes from.” What’s not used for meals is released back into the water, which is the majority of fish caught. Sea Island’s excursions feature education disguised as fun, from casting to netting to natural history. Guides point out loggerhead sea turtles poking their heads out of the water, spoonbills wading, ospreys building nests, skimmer birds flying low to catch fish and other wildlife in their natural habitats. The estuaries provide a scenic classroom, and guides take full advantage of their surroundings while fishing to educate children on the importance of the ecosystem, filling kids’ heads with interesting facts. “We’ll tell about the area’s history, like how some of the hardwood forest on Little St. Simons Island has never been harvested, and how in St. Simon’s Sound there’s an artificial island made entirely of materials dredged to keep the shipping channels open,” Kennedy explains. “When we’re out on the water, lessons about nature are everywhere you look.” m Crabbing off The Cloister Dock Cook What You Catch When it comes to seafood, the fresher, the better. Members and guests who reel in edible fish such as cobia and trout during a Sea Island fishing excursion can have it cooked by resort chefs. The freshly caught dinners are served with two sides and can be prepared three ways at Tavola, River Bar or Southern Tide. “We also have the option to work with the chefs if a guest/member wants a more unique dining experience, where we leave it in the chefs’ hands and let them decide how to prepare the catch,” explains Capt. Reid Williams. “This is where the catch-and-cook experience gets even more incredible—when we let the chefs be creative and craft a truly unique meal.”

22 SEA ISLAND LIFE | FROM THE ARCHIVES | SPRING/SUMMER 2021 Reflexology is available at Sea Island via the Sole Soother treatment. Sole Soothing The ancient art of reflexology offers benefits for both body and mind. By Ashley Burnett AFRICA STUDIO/SHUTTERSTOCK.COM MIND + BODY SPRING/SUMMER 2018 CELEBRATING TRADITIONS Reflexology, a treatment involving the use of varying pressure on specific points on the feet, hands and ears, has debatable origins. Some say it began in 4,000 B.C. in China, where foot therapy treatments were common, while others say it began in ancient Egypt or was utilized by Native Americans. According to Christine Issel, an expert reflexologist who has written several books on the subject, modern reflexology began with the work of American physicians Dr. William Fitzgerald and Dr. Joe Shelby Riley in the 1920s, and was later popularized by author and physical therapist Eunice Ingham. Wherever it began, it’s clear that this form of therapy has maintained a strong following, with today’s top spas embracing reflexology in all of its facets. “The primary benefits of reflexology are relaxation and stress reduction,” Issel says. It is this reduction of stress that leads to the rest of the therapy’s purported benefits, with practitioners claiming it can help with everything from soothing tired feet to treating stomach issues. According to Issel, since the 1980s there have been around 300 studies into the benefits of reflexology around the world. Top companies in Denmark have even included the therapy in their employee health programs to assist workers with back problems, headaches and more. “[Reflexology] helps to alleviate many physical and internal conditions,” agrees Cori Arlantico, lead massage therapist at Sea Island, who says it is very helpful for internal digestion, specifically. The service is similar to a massage, but the specific areas that it focuses on are believed to correspond to particular organs and internal systems of the body. Arlantico recommends the treatment to those seeking an alternative to full-body massages, those who are looking for shorter services (reflexology therapy typically takes about 30 to 60 minutes) and anyone who is on their feet all day. At Sea Island, you can get your reflexology fix via the Sole Soother treatment. Guests will have their feet cleansed using a warm towel with compressions. From there, the reflexology therapist will begin a sequence of activating different pressure points and gliding strokes across the feet to induce relaxation and promote physical and internal balance. Mighty Mint Rescue Cream from Naturopathica, which features peppermint and menthol to cool the skin and refresh the senses, is utilized throughout the treatment. For anyone suffering from the ill effects of stress, a little fancy footwork in the form of reflexology might just be the answer—after all, it’s an ancient tradition. m

SPRING/SUMMER 2021 | FROM THE ARCHIVES | SEA ISLAND LIFE 23 Never-ending, sun-filled days are the perfect incentive to head outdoors and get some sand in your shoes. Trish Welch, Sea Island personal trainer and fitness instructor, says that working out with the challenge of shifting sands comes with a host of benefits that include improved strength, enhanced performance and better coordination. “There are endless things you can do to sneak in a workout in the sand,” Welch says. “Try sprints, skipping or shuffling for the lower body. Add pushups, situps and planks (holding a pushup position with the body’s weight borne on forearms, elbows and toes), and you can hit a total body workout in a short amount of time. The beach is also a serene place to practice a little stretching while enjoying fresh sea air.” While the gorgeous seaside setting might inspire some to feel as though it’s possible to leap tall sand dunes in a single bound à la some famous superheroes, it’s important to build up gradually to a full-blown sand routine. Another one of Sea Island’s personal trainers and fitness instructors, Daniel “Ox” Hocutt, heeds a bit of Sandblasted Exercise There’s nothing like a stretch of beach to rev up your fitness routine. By Debra Bokur caution to avoid overdoing a workout. “It’s a great way to work on stabilization and muscle recruitment,” Hocutt says. “It requires muscles to work harder—which is why walking in the sand is a popular training technique for sports like soccer and volleyball. You use your entire body when in the sand. Sprinting and simple plyometrics (resistance exercises that rapidly stretch and shorten muscles), like jumping up and down, can have a greater effect.” Sand workouts can be safer on your joints than working out on a hard surface, but Hocutt suggests that it’s best to take it easy at first. Start by walking along the shore and progress from there, as pushing past your fitness level right away can result in shin splints and Achilles tendon problems. Both Hocutt and Welch advise trainees to wear shoes during a sand workout, despite the inclination to ditch footwear. Sand can hide debris that may not be easily visible while exercising. Whether beach-goers walk or simply stretch in the sand, they enjoy the perk of working out to one of nature’s unbeatable soundtracks: the soothing rhythm of waves washing ashore. m Beach Buff ENERGIZE A WORKOUT WITH THESE SAND STARTERS FROM FITNESS EXPERTS DANIEL “OX” HOCUTT AND TRISH WELCH. Zigzag Walk at a slow pace alternating between firm sand near the water and soft, dry sand away from the shore. Throw in the Towel On a beach towel or mat, practice sets of situps and planks. Stretch of Sea Take your yoga practice to the shore. Park your mat and enjoy the views while you fine-tune your cobra pose. Trish Welch (right), Sea Island personal trainer and fitness instructor, leads a workout on the beach. Side planks are a great core-body exercise. SPRING/SUMMER 2014 CELEBRATING TRADITIONS GET FIT

24 SEA ISLAND LIFE | FROM THE ARCHIVES | SPRING/SUMMER 2021 No Place Like Home From beginners to the PGA players who live and train at Sea Island, the resort offers experiences for golfers at every stage. By Dale Leatherman Sea Island is known for beautiful seaside vistas and a relaxing atmosphere, but those aren’t the only reasons the area appeals to golfers. With a Golf Performance Center featuring the latest and greatest technology and an array of experienced instructors, it’s one of the best places in the country to train. “We have great facilities now, but we’re on the verge of making them even better,” says Craig Allan, manager and master club fitter at the Sea Island Golf Performance Center. “We’ve broken ground on a new performance center that will be 17,000 square feet—significantly bigger than our current facility—so we’ll have even more indoor training space than we do now. We rarely have days that make it impossible to train outdoors, but sometimes players want to be inside using the latest technology and getting feedback.” The current center is a base for more than 20 professional golfers who train at Sea Island. Over two-thirds also live in the area, and many are raising children, following in the footsteps of Davis Love III and his family. Like Love, many of them enjoy hunting and fishing, and their families are happy with the variety of activities and dining choices at the resort. Countless visitors also spend time at Sea Island learning the game or fine-tuning their golf skills. While the Golf Performance Center debuted in 1991, Allan says that 15 years ago they decided to make it a place where all golfers could have the same experience that PGA TOUR players get. “We recruited experts in all aspects of golf, including Randy Myers, one of the best fitness trainers in the industry,” Allan explains. “Dr. Morris ‘Mo’ Pickens became our sports psychologist/performance specialist. We already had a great lineup of instructors, starting with Jack Lumpkin, who teaches Davis Love III, and Gale Peterson, one of the LPGA’s top 50 teachers. The center had a great clubfitting team, which I was brought in to lead. “In addition to the practice facilities and coaching, players have access to championship courses that host a PGA TOUR event, the RSM Classic, which prepares [professional golfers] Zach Johnson (left) and Davis Love III (right) live, train and play locally. SPRING/SUMMER 2018 CELEBRATING TRADITIONS IN THE SWING

SPRING/SUMMER 2021 | FROM THE ARCHIVES | SEA ISLAND LIFE 25 for playing on the TOUR,” Allan continues. “We’re also able to offer a special experience to visiting golfers at any level who want to reach their full potential.” Professional golfers are drawn to the camaraderie at Sea Island and the atmosphere of friendly competition, according to Allan. “They push each other to get better and our instructional team pushes them even further,” he says. “It’s great to see guys working out with Randy Myers and egging each other on as they lift weights or stretch. They compete against each other everywhere—in the fitness area, putting, chipping or in little grudge matches out on one of the courses. The percentage of players who make it on the TOUR isn’t high. It’s hard work, and the guys here make it fun and keep it exciting, which helps them stay motivated. When they’re here they seem to have a vested interest in helping each other.” The late Davis Love Jr. moved his family to St. Simons in 1978, when Davis Love III was a teenager. Love returned after college and has lived in the area ever since. “Training at the GPC with Jack Lumpkin, Randy Myers and Craig Allan gives me all the tools I need to stay in shape, rehab injuries and work on my golf game,” Love says. “Five-star facilities and the best teachers prepare me for the TOUR. Having so many other TOUR pros playing and practicing at Sea Island challenges me to get better.” Patton Kizzire during the 2017 RSM Classic Hudson Swafford trains at Sea Island. Successful PGA TOUR players like Zach Johnson (winner of the 2007 Masters Tournament and 2015 British Open and a member of the 2016 Ryder Cup team) and five-time PGA TOUR winner Jonathan Byrd have followed suit and are raising their families on the Island. Now, a new generation of professionals is being drawn to the lifestyle and training opportunities. Among them are Harris English, Hudson Swafford and Patton Kizzire, who won two of his last six starts at press time. Another resident, Keith Mitchell, just graduated from the Tour and is a rookie on the PGA TOUR this year. J.T. Poston is in his second year on the PGA TOUR and has had a couple of top 10 finishes. Sometimes playing in a tournament or working with one of the instructors is an introduction to Sea Island that a player can’t resist. Michael Thompson, who had won the Southeastern Conference championship at the Frederica Golf Club on St. Simons Island in 2008, moved to the Island in recent years. Tour player Josh Teater has also relocated to Sea Island. Allan adds that Brian Harman from Savannah, Georgia, lives on St. Simons now. “When [Harman] was growing up, his parents would give him a lesson with Jack Lumpkin … every year [as a gift]. He joined the PGA TOUR in 2012 and has won twice,” Allan says. “Having a place to train and work on my craft in such a great part of the world is irreplaceable,” Harman says. “You will not find better facilities or a better setting.” No matter the reason, a move or a visit to Sea Island is sure to be a good decision for those looking to train with the pros, especially once the new Golf Performance Center opens in early 2019. m

26 SEA ISLAND LIFE | FROM THE ARCHIVES | SPRING/SUMMER 2021 From top: one of the earliest photos of the first 18 holes completed at Sea Island; a player tees off; a Sea Island Golf Club program from 1930 A twist of fate brought Sea Island to the attention of the famous English golf course design team of Harry S. Colt and Charles “Hugh” Alison. Walter Travis, a British and U.S. Amateur champion with almost 50 course designs to his name, had been commissioned to design the first golf course at the emerging resort. His Plantation nine-hole course opened in 1928, and plans were underway for the resort’s second nine when the 65-year-old died. Colt and his protégé, Alison, had been active in North America before World War I, designing multiple renowned courses, including one in Detroit. Detroit is also where Sea Island Founder Howard Coffin met Eugene Lewis when he was involved in the automobile business. Lewis became an early partner in Sea Island Co., and directed the design and operation of the golf course and clubhouse. After Travis’ death, Lewis asked Colt’s design firm to build Sea Island’s second nine holes, Seaside. As he was focused on design work in Great Britain after the war, Colt did not return to North America, and in fact, never visited Sea Island. Instead, the firm was ably represented by Alison, who oversaw the completion of a number of famed courses in the U.S., including the Seaside Course at Sea Island. A Pioneer and Mentor When aficionados of golf course design compare early architects, Colt’s name comes up quickly and usually with a bit of awe. Not only was the Englishman responsible for the design or redesign of world-renowned layouts such as Scotland’s Muirfield and the Eden Course at St. Andrews Links, Ireland’s Royal Portrush, England’s Royal Lytham & St. Annes, and Royal Liverpool, he also inspired many notable architects who followed. “Where Colt stands apart is his influence over others and in the pioneering of golf course architecture as its own discipline,” says golf architect and historian Keith Cutten, author of the upcoming book “The Evolution of Golf Course Architecture.” “His work in the heathlands of England set the stage for Alister MacKenzie and Charles Alison to spread the craft to Australia and Japan. His work at Pine Valley inspired many of the Philadelphia School. His work at Old Elm [Chicago] inspired young Donald Ross. And his work at Toronto Golf Club and Hamilton Golf and Country Club inspired young Stanley Thompson.” In the early 1900s, Colt abandoned a career as a Cambridge-educated lawyer to pursue his passion for golf course design. When demand for his architectural work grew, he took on an assistant, Alison, whom he met through the Oxford and Cambridge Golfing Society. (Alison’s love of golf had caused him to flunk out of Oxford.) Colt found another kindred spirit in MacKenzie and formed the design firm Discover the legend behind the British designers who helped establish Sea Island as an outstanding golf destination. By Dale Leatherman Course Setting the SPRING/SUMMER 2018 CELEBRATING TRADITIONS BACKGROUND: EVAN SCHILLER

SPRING/SUMMER 2021 | FROM THE ARCHIVES | SEA ISLAND LIFE 27 The Seaside course at Sea Island Above: Harry S. Colt (second from left); left: Charles Hugh Alison

28 SEA ISLAND LIFE | FROM THE ARCHIVES | SPRING/SUMMER 2021 of Colt, MacKenzie and Alison in 1919. When MacKenzie went out on his own in 1923, John Morrison joined the firm, which eventually designed more than 300 courses in 16 countries on six continents. Colt’s design principles, which are reflected in the work of his associates, have stood the test of time, according to Cutten. Taking a lesson from the terrain of classic links courses, the architect created inland layouts that blended into the natural landscape, in contrast to the flat, rectangular courses prevalent at that time. Colt believed in variety: par 3s of varying lengths, par 4s with a mix of configurations and routing that changed direction frequently. He challenged good golfers but placed hazards so that a longer, safer route was an option for more casual players. He liked to have small, deep pot bunkers near greens, but with openings for run-ups—and elevated putting surfaces with subtle contours and lots of pin positions. Seaside’s First 70 Years When the Seaside nine opened in 1929, it was widely considered a masterpiece. “Seaside was a dunes-laden layout with crowned, sloping greens,” Cutten says. “The site’s tidal marshes were integral to the design and frequently come into play as the course skirts the St. Simons Sound.” The thoughtful design and hard work paid off. “Bobby Jones said Seaside was one of the best nine he’d ever played,” says Sea Island The Course of History The Seaside course at Sea Island has played a major role in the resort’s golf history. Above: construction of the Seaside course, which opened in 1929; left: the course today 1928 The Walter Travisdesigned Plantation Nine opens for play at Sea Island in June. Travis dies soon after, and the English duo of Harry S. Colt and Charles Alison are hired to design the second nine. 1929 Alison is on-site for the construction of the Seaside nine, which opens before the year is out. 1930 Golf greats Walter Hagen, Joe Kirkwood and Bobby Jones first play at Sea Island. 1931 Hagen sets a course record of 70 on the Plantation/ Seaside course. 1938 Jones sets a new record of 67 on the Plantation/ Seaside course. TOP LEFT: EVAN SCHILLER Director of Golf Brannen Veal. “As happens to all golf courses over the years, weather, wind, mowing and aerification change the shape and size of bunkers and greens, even altering elevations.” In 1999, when Tom Fazio was asked to redesign and combine the Marshside nine (Joe Lee’s 1973 creation) with the Seaside nine, the idea was to take it back, as close as he could, to the original. “The front nine—the Marshside nine—was not a favorite,” Veal says. “Davis Love III said he didn’t care what Fazio did on that nine, but he’d lie down in front of the bulldozer if he tried to change the back nine. What Fazio did was pretty incredible, and everyone was pleased with it.” Fazio’s Touch “The Seaside nine was clearly the most beloved of the original four nine-hole loops,” says Fazio, “and there was—and always is—some resistance and sensitivity to making changes to a classic layout like this. But both nines were pretty short for today’s standards, particularly the Seaside nine, and needed to be lengthened and modernized for today’s game and equipment.” Fazio says that from a construction perspective, the biggest challenge was creating positive drainage, because it was low and flat along the marsh. “During strong high tides, saltwater would flood the existing golf holes and compromise the turf,” he explains. “We set out to raise tee, fairway and green elevations in an effort to improve the overall stormwater management and create the positive drainage it needed.” Fazio and his team were also tasked with merging the two nines into an exciting and dramatic layout that reflected the traditions of the original Seaside nine. “Seaside was the best design of the four nines, with elevated greens and fairways flanked by sandy dune areas,” Fazio says. “It set the tone for the style of the new Seaside 18. Holes 10, 11, 12, 13, 16, 17 and 18 are located in the original corridors, and we designed them with basically the same configurations as the original holes.” They lengthened holes by adding new tees, relocated bunkers into positions off the tee for the modern equipment and reshaped the green complexes. Two of the original holes were adjusted to create room for the construction of lake features. “Davis was a huge fan of the original layout, but I think everyone was pleased with the end result,” Fazio says. According to Veal, the redesign took out a lot of shrubs and pines that were not present in 1929. “A lot of dirt was moved to create the lake between holes 15 and 7, and that dirt was used to create some vistas Colt and Alison would have been pleased with,” he says. “The course is very natural in the way it moves, and the out-of-play dunes areas are integrated into bunker systems in the sort of features you would have found in England or Scotland in their day.” Test of Time Despite the changes, Seaside still has the feel of a Colt and Alison original. The experience that attracted golfers nearly 90 years ago is still part of the draw today. “You get the feeling of a true links course,” Veal says. “It’s such a beautiful, almost surreal setting to play in that you don’t get caught up in how well you’re playing, you just enjoy being out there. This goes for players at every level because there are shot-making