SPRING/SUMMER 2022 SOUTHERN HOSPITALITY A Way of Life PERFECTING THE PICNIC Enjoy an Alfresco Outing BUCKETS OF BLUE CRABS EXPLORE THE COLORFUL WORLD OF CRABBING
6 SEA ISLAND LIFE | SPRING/SUMMER 2022 Welcome to Sea Island! Whether it’s the flowers in bloom or the spray of the ocean, signs of spring and summer are filling the air around Sea Island. Marked by longer sun-filled days, this is the time of year, we love highlighting outdoor activities and how our team members can help you experience them. Those of you who know me, know my passion for our Sea Island team members. They have been renowned for their gracious, Southern hospitality for more than 90 years and love to welcome you home. On page 72, we invite you to explore the history of Southern hospitality, which is still alive and well at Sea Island. Between our miles of private beaches and stretches of live oaks, there are many opportunities to enjoy an outdoor meal with friends and family. Learn how to pack the perfect picnic and experience one of our scenic destinations, shared on page 18. Discover the latest trend of “open-air living,” bringing the outdoors indoors, on page 66. With the recent renovation of our oceanfront restaurant, Southern Tide, we now offer alfresco dining with views of the ocean along with a new seafood-with-a-Southern-twist inspired menu. Also, get a taste of a regional delicacy, the field pea, on page 14. I can’t end this letter without acknowledging the loss of one of our most beloved team members and legendary golf instructor, Jack Lumpkin. Jack spent 33 years teaching at the Sea Island Golf Performance Center where he was a mentor, coach and, above all else, friend. We celebrate his life and legacy on page 76. Jack is a good reminder to always do what you love and lead with kindness. Whether this is your first time visiting or you have been part of our community for decades, we know the memories you make here will continue to last a lifetime. Sincerely, Scott Steilen President and CEO, Sea Island WELCOME
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8 SEA ISLAND LIFE | SPRING/SUMMER 2022 42 LADIES TAKE THE TEE Already a growing force in golf, women’s numbers are climbing and seem likely to continue. BY DALE LEATHERMAN 48 FLORAL FLAVORS More than just a pretty addition to your dinner plate, edible flowers add a delicious — and nutritious — element to your meal. BY JENNIFER WALKER-JOURNEY 54 PLATE OF TRADITION The time-honored custom of passing down treasured china heirlooms to future generations is alive and well. BY RACHEL QUARTARONE Features SPRING/SUMMER 2022 CONTENTS 66 INDOOR-OUTDOOR STYLE Restaurants are embracing nature inside and out. BY MEGAN EILEEN MCDONOUGH 68 PRIZED PEARLS There’s more to a cultured pearl than meets the eye. BY AMBER LANIER NAGLE 72 A WARM SOUTHERN WELCOME The world-famous spirit of Southern hospitality is felt the minute you arrive. BY AMBER LANIER NAGLE 76 THE LEGACY OF JACK LUMPKIN Sea Island remembers a mentor, coach and friend. BY DALE LEATHERMAN AROUND THE WORLD WITH WHISKEY From Kentucky to Tokyo, this is a golden age of great whiskeys — with a style for every taste. BY LARRY OLMSTED COASTAL TREASURES Discover knobbed whelk shells, a Georgia shoreline gem. BY JOE RADA 36 58
1806 FREDERICA ROAD, STE. A SAINT SIMONS ISLAND, GA 31522 MARIMAXSSI.COM CELEBRATING 27 YEARS! INSTAGRAM @MARIMAXSSI FACEBOOK MARIMAXSSI PRIVATE APPOINTMENTS AVAILABLE CALL OR TEXT 912-689-7708
10 SEA ISLAND LIFE | SPRING/SUMMER 2022 SPRING/SUMMER 2022 /SUMM 022 SOUTHERN HOSPITALITY A Way of Life PERFECTING THE PICNIC Enjoy an Alfresco Outing BUCKETS OF BLUE CRABS EXPLORE THE COLORFUL WORLD OF CRABBING EXPLORE THE COLORFUL WORLD OF CRABBING; ON PAGE 20 6 WELCOME LETTER 14 SEASONAL FLAVORS: THE FANTASTIC FIELD PEA The versatility of the field pea makes it a favorite seasonal ingredient. BY STEPHANIE KALINA-METZGER 16 LIBATIONS: CLASSIC MEETS CREATIVE Captivating cocktails get a smoky, spicy and fruity spin. BY HEATHER VANDENENGEL 18 OUTWARD BOUND: PERFECTING THE PICNIC Make the most of splendid surroundings and enjoy an alfresco meal. BY THERESA BOEHL 20 FAMILY FIRST: BUCKETS OF BLUE CRABS Explore the colorful world of crabbing. BY JESSICA FARTHING In Every Issue SPRING/SUMMER 2022 CONTENTS 22 SOUTHERN STYLE: HIP TO BE SQUARE A centuries-old pattern takes to the runway this spring, mixing modern forms and fun hues. BY ASHLEY BREEDING 24 MIND & BODY: SKIN CARE STRAIGHT FROM THE GARDEN Let natural botanicals soothe your skin. BY DEBRA BOKUR 28 GET FIT: FUSION FITNESS Upgrade your training practice with a hybrid workout. BY DEBRA BOKUR 30 IN THE SWING: JUNIOR GOLF ON THE RISE An increase in youth golfers looks to be a continuing trend. BY DALE LEATHERMAN 32 FAVORITE THINGS: FLIPPERED AND FEATHERED FRIENDS Wildlife on Sea Island provides unique opportunities for walks, tours and observations. BY MICHELLE FRANZEN MARTIN 34 HISTORY: BARRIER ISLAND GEM Sapelo Island’s rich history beckons locals and visitors alike. BY ALLISON EMERY 78 CONNECT Discover what’s new on the Island. 80 SEA ISLAND STYLE Find the latest looks from your favorite brands, plus sporting gear, gourmet goods and more at the wide variety of shops. 82 EXPERIENCE THE BROADMOOR Learn about our sister property, The Broadmoor. 86 THEN & NOW: THE HISTORY BEHIND THE LOGO While the logo has evolved over 90 years, its evocation of warmth, hospitality and tradition has remained constant. BY ALLISON EMERY 14
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12 SEA ISLAND LIFE | SPRING/SUMMER 2022 EDITORIAL & DESIGN EDITORIAL DIRECTOR Erin Zilis CREATIVE DIRECTOR Tracy Powell CONTRIBUTING WRITERS Theresa Boehl, Debra Bokur, Ashley Breeding, Allison Emery, Jessica Farthing, Stephanie Kalina-Metzger, Dale Leatherman, Michelle Franzen Martin, Megan Eileen McDonough, Amber Lanier Nagle, Larry Olmstead, Rachel Quartarone, Joe Rada, Heather Vandenengel, Jennifer Walker-Journey 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 MARKETING COMMUNICATIONS MANAGER, OCEAN FOREST Tyler Forrester BRAND AND CREATIVE MANAGER Drew Mailloux PHOTOGRAPHER Eliot VanOtteren GRAPHIC DESIGN MANAGER Lacy Alexander MARKETING COORDINATOR Claire Peterson ©2022 BY FIREBRAND MEDIA LLC. ALL RIGHTS RESERVED. NO PART OF THIS PERIODICAL MAY BE REPRODUCED IN ANY FORM OR BY ANY MEANS WITHOUT PRIOR WRITTEN CONSENT FROM SEA ISLAND LIFE. THE VIEWS EXPRESSED HEREIN ARE THOSE OF THE AUTHORS AND ADVERTISERS AND DO NOT NECESSARILY REFLECT THOSE OF THE OWNERSHIP OR MANAGEMENT OF THE MAGAZINE OR SEA ISLAND. TO OUR READERS: Sea Island Life invites you to share with us your reactions to our magazine. Send your correspondence to Editor, Sea Island Life, 580 Broadway, Ste. 301, Laguna Beach, CA 92651 or to [email protected]. The magazine accepts freelance contributions; however, unsolicited materials cannot be returned, and Sea Island Life accepts no responsibility for loss or damage to unsolicited materials. ADVERTISERS: For inquiries, please contact Carrie Robles at [email protected]. Sea Island Life, 580 Broadway, Ste. 301, Laguna Beach, CA 92651; 949-715-4100. SEA ISLAND LIFE MAGAZINE CHIEF EXECUTIVE OFFICER Steve Zepezauer CHIEF REVENUE OFFICER Scott Sanchez DIRECTOR OF OPERATIONS Tiffany Thompson CREATIVE & MARKETING DIRECTOR Tracy Powell PRODUCTION MANAGER Tina Leydecker SALES/MEDIA PRODUCTION COORDINATOR Taryn Metkovich
EGGER SMITH 3309 Frederica Road St. Simons Island, Georgia 31522 912.634.8414 www.AndersonFineArtGallery.com [email protected] GROVES GROVES GARNER GARNER DIBENEDETTO GARNER WILLIAMS KUDLOW
14 SEA ISLAND LIFE | SPRING/SUMMER 2022 The Fantastic Field Pea THE VERSATILITY OF THE FIELD PEA MAKES IT A FAVORITE SEASONAL INGREDIENT. | BY STEPHANIE KALINA-METZGER | SEASONAL FLAVORS Sea Island Red peas are the star ingredient in Reezy Peezy. “Sea Island Red peas are an heirloom field pea variety brought from Africa and preserved in this GullahGeechee lowcountry dish. The recipe also has Italian ties from the Veneto engineers, who came here to design the bay system for rice cultivation in the lowcountry of South Carolina and Coastal Georgia.” – PETER PAGE, EXECUTIVE CHEF OF SEA ISLAND EVENTS
SPRING/SUMMER 2022 | SEA ISLAND LIFE 15 When celebrating Southern ingredients, it’s rare that the versatile, yet humble, field pea gets its due. The South’s most varied legume, field peas are actually closer to beans than they are to peas. A regional staple during the warmer months, field peas can easily be found at summertime farmers’ markets and roadside stands. Many are familiar with the black-eyed pea, but it is worth exploring some of the dozens of other heirloom varieties for their interesting flavors and textures. Originating in India, field peas were exported to Africa and then brought to the United States where they became a key ingredient in the southeastern states. Field peas acquired their moniker because they were grown in fields, rather than gardens, for the purpose of adding nitrogen back into the soil and altering it to be more friendly toward plants that might otherwise be difficult to grow. University of South Carolina professor and author Dr. David Shields is an expert on field peas. Shields points out that field peas supply a broad range of flavors at a small cost to the customer. There are different strains and varieties of field peas, made more interesting by the fact that some growers have named their own seeds. The history of that seed is often lost with each new name. You may have heard field peas referred to as rice, Sea Island Red, Conch, White Acre, and Whippoorwill. You may have heard of the Lady (sweet and tender), Crowder (so named because they grow tightly packed in their pods), Purple Hull (which grow in purple pods), or the Zipper (the string on the pod is easy to pull, making the peas easy to shell). Each pea is as unique as its name. Field peas can be eaten on their own, flavored with ham hock, made into relish, pea cakes, succotash, dips, soup or added to salads. They’re delicious when paired with other fresh summer vegetables like tomatoes, okra and corn. They freeze and keep well, so they can be used throughout the year. Sea Island Red is a favorite for many Southern chefs. Chef Mashama Bailey at The Grey in Savannah puts Sea Island Red peas at the top of her list: “At The Grey we use red pea flour to make pancakes that we serve with lard and pork cracklings as a seasonal dish.” Shields notes that lovers of traditional Floridian food know the Conch pea well. “It appears at a few roadside stands in July and August, sometimes into September,” Shields says, adding that they are sold shelled in freezer bags to devotees who sometimes travel 30 miles to purchase them. The White Acre pea is a recent heirloom, bred in the mid-20th century. White Acre peas have a mild, nutty flavor with a tender, creamy texture. White Acres are commonly prepared slowly simmered with onion, salt, pepper and a piece of pork or bacon and served with cornbread or biscuits. Peter Page, executive chef of Sea Island Events, says he learned quite a bit about field peas through his mentor John Folse, a chef at White Oak Estate and Gardens in Louisiana, who had an heirloom pea garden, with many preserved peas dating back to the mid1800s. “What I like about field peas is that they are a foundation for a number of dishes that have become staples, like cassoulet in France and peas and rice in Jamaica and, of course, Hoppin’ John, which we eat for luck in the South on New Year’s Day.” Page has been impressed with the versatility of field peas. “I find them particularly useful as a partial protein source for diets that are becoming increasingly vegetable forward, or vegan,” says Page. INGREDIENTS 1 pound dry Sea Island Red peas, soaked overnight in water ½ cup bacon fat 1 pound smoked sausage, diced 1 cup yellow onions, diced 1 cup celery, diced ¼ cup jalapeños, seeded and diced 2 tablespoons garlic, peeled and chopped 1 cup tomatoes, diced 3 quarts chicken broth 1 bay leaf 1 tablespoon red pepper flakes 1 teaspoon curry powder ½ cup green onions, sliced ¼ cup parsley or basil, chopped Sea salt and black pepper, to taste INSTRUCTIONS In a large cast-iron Dutch oven, or a heavy 2 gallon sauce pot over medium heat, melt bacon fat and begin to fry smoked sausage. Add onions, celery and jalapeños and cook until vegetables are soft. Add garlic and diced tomatoes and sauté until garlic is aromatic. Add broth and bring to a boil. Skim any foam from the broth and reduce to a simmer. Add bay leaf, red pepper flakes and curry powder. Season to taste with salt and pepper. Drain red peas and add to the simmering broth. Cover and simmer on medium low for 1-2 hours until tender and creamy. Stir regularly. Add green onions and basil just before serving. Serve over Carolina Gold rice grits or steamed rice. Reezy Peezy Serves 4
16 SEA ISLAND LIFE | SPRING/SUMMER 2022 LIBATIONS Classic Meets Creative CAPTIVATING COCKTAILS GET A SMOKY, SPICY AND FRUITY SPIN. | BY HEATHER VANDENENGEL | A great cocktail can take you places. A complex, inventive drink might help you discover a new favorite spirit or unexpected combination of flavors, while a classic can stir up memories of the many times and places you’ve enjoyed it before. A legendary cocktail infused with a creative new take can do both: the traditional element creates a connection and provides a framework for the mixologist, while the twist gives them creative leeway to take it in an unexpected direction. “That’s why at Sea Island, the ‘classics with a twist’ concept drives cocktail menus every season,” says Nic Wallace, resort lead bartender who oversees everything cocktail and beer related at Sea Island. The original recipe provides an outline that can be used as a base. “The cocktails are tried throughout history, but you can take each individual component and modify it to something more suited to your needs, for that season, or that bar,” explains Wallace. Inspiration can come from anywhere — a North Carolina truffle festival, a distinctive artisanal spirits brand, or a botanical ingredient that makes you see, and taste, the cocktail in a whole new way. To try it yourself, here are five different classic-andcreative cocktails you can find on Sea Island menus. MAKSYM FESENKO/SHUTTERSTOCK.COM
SPRING/SUMMER 2022 | SEA ISLAND LIFE 17 Espresso martini The Last Tango MARTINI CRAZE ON TAP In recent years, the espresso martini has become “a new-age classic that the entire world can’t escape,” says Wallace. That’s also true at Tavola, the Italian restaurant at Sea Island, where Wallace says they often had a server stationed at the espresso machine for the entire service to keep up with demand. Now the vodka-based martini is poured from a five-gallon keg on a line infused with nitrogen — giving it an extra creamy, Guinness-like consistency. The house-made vanilla vodka also brings another twist, topped with mascarpone cream and garnished with white and dark chocolate shavings as a decadent detail. HINT OF TRUFFLE Served at the Oak Room, the Pisgah 75 is an ambitious adaptation of the French 75, an elegant gin and champagne cocktail. Originally dreamed up as part of the seasonal “Fables, Folklore, and Festivals From Around the World”- themed menu, the Sea Island version gets its inspiration from the Asheville Truffle Experience. “Its star component is a truffle-washed Irish gin that adds a subtle note of mushroom earthiness, while also letting the bitter orange and fresh lemon juice flavors through,” explains Wallace. Cava sparkling wine and raspberry “caviar” — tiny pearls of raspberry that bounce around with bubbles — provide a fun, effervescent effect. FLOWER-POWER MARGARITA The best selling cocktail at Sea Island, The Last Tango, also happens to be a variation on a classic — a margarita. Wallace, who also created the drink for River Bar & Lounge, wanted to showcase the tequila, which is steeped with hibiscus flowers for 15 minutes. Lime and agave tie it all together, along with muddled cantaloupe, which gives the drink its signature orangish-pink hue. The cocktail is then garnished with a large basil leaf, topped with cantaloupe spheres, and finished with cayenne salt — creating a floating, edible treat. “The striking color and elaborate garnish catches the member and guest’s eye,” says Wallace. BRINGING THE HEAT, TWO WAYS A classic Moscow mule — made of vodka, ginger beer and lime juice — is spicy in its own right, but the River Bar & Lounge Chipotle Mule kicks it up a couple of notches. That heat comes from green chili vodka, made with a blend of sweet and hot peppers by California’s St. George Spirits. “It adds a mellow but notable heat,” says Wallace, “as does the addition of Velvet Falernum, a Caribbean liqueur with ginger, lime and spices.” Served in a copper mug, it’s topped with fire-roasted green and red bell peppers and cooked in front of the guest on a wooden barrel stave. “It’s a very quick procedure, but it adds a nice element of involvement for the guest and gives them something to watch and make them feel like part of the whole presentation,” Wallace says. EVOLVING IN PLACE For Colt & Alison, the resort’s steakhouse restaurant, an Old-fashioned on the menu seemed a natural pairing for heavier, richer flavors. Aging the entire cocktail in a barrel, however, took the concoction to the next level. The cocktail was a partnership with ASW distillery out of Atlanta, which provided the 10-liter barrel, and whose Resurgens Rye whiskey is featured in the drink. The team pre-batches the drink, and then adds it to the barrel, which sits in the middle of the restaurant. “It’s actually aging and changing every single day, and it’s used as a decor piece along with a physical service piece for the cocktail,” remarks Wallace. Rather than standard Angostura bitters, the drink features 18.21 Barrel-Aged Havana & Hide bitters, which has flavors of tobacco, cedar and toasted oak that pair perfectly with the ASW whiskey.
18 SEA ISLAND LIFE | SPRING/SUMMER 2022 Perfecting the Picnic MAKE THE MOST OF SPLENDID SURROUNDINGS AND ENJOY AN ALFRESCO MEAL. | BY THERESA BOEHL | Perhaps it was forged from a newfound appreciation for the outdoors. Perhaps it was an inevitable next step to the cheese and charcuterie board craze. Whatever the cause, the timehonored tradition of picnicking is experiencing a resurgence. The first known use of the French word “pique-nique” dates back to 1692, when the word was used to describe a group of people dining out who brought their own wine. It later became a term to describe what is often referred to today as a potluck, or a meal where everyone is expected to contribute something. When hunting became a popular sport for the nobility in the Medieval ages, a midday meal was brought to the hunters in the countryside so they would not have to return the long distance to their castle or home. During Victorian times, the idea of having a meal outside became more common, and Victorian garden parties launched the tradition that we know today as the picnic. English literature, including books by Charles Dickens and Jane Austen, used the picnic as a setting and numerous painters including Monet, Cezanne and Renoir featured outdoor banquets in their works. The original picnics were formal events but transitioned to mean “an informal meal taken outdoors” and by the 19th century, the word picnic appeared in the Oxford English Dictionary with that meaning. THE MENU While those early feasts were elaborate affairs with extensive menus, today’s picnics tend to be much simpler. Baskets or coolers are often filled with pre-made sandwiches, deli items, assorted nuts, cheeses and cookies. It’s the spirit of the gathering, not the food, that makes the event special. AM OR PM “With your morning feast in tow, head to enjoy sunrise views along the stretch of beach near the Sea Island Beach Club,” suggests Gavin Earl, manager of water sports at Sea Island. Loungers set up along the grass early in the morning provide a comfortable place to fuel up with your breakfast and socialize within earshot of the ocean’s rhythmic waves. OUTWARD BOUND
SPRING/SUMMER 2022 | SEA ISLAND LIFE 19 There are also plenty of good reasons to have your picnic later in the day. “We consistently have a nice sea breeze in the afternoon, which picks up around 11 a.m. to noon and continues to get a little bit stronger throughout the day,” notes Earl. These cool breezes make a wide variety of active pursuits possible. He suggests grabbing a boxed lunch from The Market at Sea Island and heading out on bicycles. PICKING A SPOT Once you’ve settled on your menu, wander over to Rainbow Island, where picnic benches provide the perfect place to view migrating birds and resident bottlenose dolphins. For large groups, Earl recommends the Kayak Shore Lunch trip, a well-organized excursion that blends outdoor adventure with delicious bites. On this two-hour adventure, you’ll kayak down to the secluded southern tip of the island, where an umbrella, cooler and beach blanket await your arrival. Before you chow down on a meal of fresh sandwiches, snacks and cold drinks, you’ll embark on a nature walk to see tide pools, sand dollars, an array of shells and unique bird species such as the American oystercatcher. The Hobie Cat Shelling Tour also puts nature front and center — you’ll sail to an undisturbed sandbar on the north side of the island to scour the beachfront for glistening shells. Once you’ve worked up an appetite, take cover in the shade of the catamaran’s sail. Later in the day, the ethereal glow of dusk is the perfect excuse to have dinner under the sky. “The best spot for watching the sunset is right at The Cloister Dock,” muses Earl. Pack a picnic or arrange to have in-room dining serve your meal on the dock or along the waterfront where chairs and tables are set up just for that purpose. STYLE UP YOUR PICNIC GAME This European-style insulated CORSICA WINE AND CHEESE BASKET from Williams Sonoma boasts everything you need for a day of dining under the sun, including a waiter-style corkscrew, cheese knife, cutting board and room for two wine glasses; $119.95. (williams-sonoma.com) Sip wine, mixed drinks, soda or iced coffee from W&P’s stylish and durable PORTER GLASS, made with an easyto-grip silicone sleeve and a splash-resistant lid that make for mess-free drinking on the go; $25. (wandpdesign.com) There’s no better base for your picnic setup than Frontgate’s ALTA PICNIC BLANKET, a hand-woven, waterproof blanket featuring an intricate chevron print and twisted fringe edging, as well as a black faux leather carrier; $211.65. (frontgate.com) Come well-prepared for your alfresco meal with THE PERFECT PICNIC KNIFE from Uncommon Goods, made from water-resistant hardwood, brass and stainless steel and featuring a serrated knife, a fold-out corkscrew and a bottle opener; $35. (uncommongoods.com) DEAN DROBOT/SHUTTERSTOCK.COM
20 SEA ISLAND LIFE | SPRING/SUMMER 2022
SPRING/SUMMER 2022 | SEA ISLAND LIFE 21 Buckets of Blue Crabs EXPLORE THE COLORFUL WORLD OF CRABBING. | BY JESSICA FARTHING | Spring and summer sunshine highlights the natural beauty found in the coastal regions. As the weather warms and the days lengthen, the salt marsh comes back to life. The marshes turn a beautiful golden color in the winter months, and when spring arrives the spartina grass replaces those tones with bright, green stalks that surround the glistening water. The marsh is a dynamic, changing environment, influenced by the area’s semidiurnal tides, a tidal pattern that includes two high and two low tides every day. The ecosystem created by the ebb and flow of the salt water makes an important nursery for a variety of creatures, including the blue crab. The water is a lifestyle for many locals — their memories full of fishing, swimming, boating and crabbing with friends and family. A full day of saltwater fun is a sure way to entertain children and satisfy adults with activities they love outside. With such a naturally beautiful environment and gorgeous weather almost year-round, it’s no wonder that spending weekends moving around the barrier islands by boat and harvesting blue crabs is an enjoyable pastime for many coastal residents. Coming home in the evening with a bucket full of crabs makes for a much-anticipated meal. Easy to cook, their dusky green and blue shells turn bright red after boiling, much like a lobster. The meal is made complete with dishes of drawn butter for dipping the rich meat. Blue crabs are delicious when picked right from the shell or when used in recipes such as crab cakes. Eating crabs isn’t always an easy task. Many children have learned from their parents or grandparents to meticulously pick the sweet bites out of the shell. On the docks of Sea Island, guests and members can get involved in the relaxing, meditative experience of blue crabbing. The Cloister Dock Manager Andrew Delaney helps teach the skills he learned growing up on St. Simons Island. He loves to pass on his appreciation of this slice of the natural world, “When I am on the water, it’s just peaceful and calm and a stress reliever for me. Guests and members get to experience this by sitting on the dock learning about blue crabs and the ocean.” There is an art to catching these elusive creatures. Quick to respond, the crab has eye stalks and antennae suited for smelling or feeling changes in the water current or seeing motion. Any disruption to their environment while the trap is brought to the surface is sure to make them flee. They move laterally, darting improbably fast over the side of the basket to the depths beneath the pier to escape any perceived predator. Locals tend to brag about their skills catching crabs with merely a baited string and a net to scoop their prey. Learning these skills were sure to have resulted in more lost than caught. Somehow the harder the catch, the seemingly sweeter the victory. Guests and members often see more than just blue crabs during this activity. Delaney starts by using what’s left over from fishing charters and their own trips for bait, careful not to waste any of the harvest taken from the ocean. After dropping the basket into the water in a choice spot, he tends to pull up not only blue crabs, but also hermit crabs and fish in the traps. He looks forward to the occasional surprise in the net, “Sometimes we’ll bring up a spadefish. They’re very similar to angelfish and are certainly interesting when we find them in the trap.” On the dock, a successful crabber will smoothly bring up the basket, able to avoid startling the crab. Pulling the trap onto the dock reveals another host of skills and understanding required to be a safe crabber. Those bright red or blue claws on either side of the shell are sharp and muscular and can grab hold of the unsuspecting person who excitedly reaches for their catch. That’s when Andrew and the team step in, “I catch the crab and let the guests and members come up to see.” “Traps can be left on the dock, safely tied and protected from wrapping on the posts with the moving tide. Visitors can leave them baited in the water and come back later to check what they have caught,” Delaney says, “They always say it is a great experience. Especially for the kids who haven’t seen a blue crab in real life. It’s more interactive than seeing it on television and they often find themselves loving it and wanting to come back to do it again.” FAMILY FIRST Head down to The Cloister Dock where rental equipment is available for fishing and crabbing. The best time to catch blue crabs is March-May. A $15 rental fee includes a crab trap and is available between 9 a.m. and 5 p.m. A license and permit are not necessary.
22 SEA ISLAND LIFE | SPRING/SUMMER 2022 Hip To Be Square A CENTURIES-OLD PATTERN TAKES TO THE RUNWAY THIS SPRING, MIXING MODERN FORMS AND FUN HUES. | BY ASHLEY BREEDING | This spring, a 17th-century fashion trend comes full circle: the little square. Gingham, a checkered pattern woven from dyed yarn, first arrived in America and Europe from Indonesia and India, according to Muse Outlet. Originally a striped print, it came to be produced in the 18th century by mills in Manchester, England, as the chic check we see today. The durability and functionality of the cotton used for gingham made it popular for children’s school uniforms and domestic frocks during the early 20th century, while the post-Depression era began to see the pattern evolve into the more distinguished American classic we know today. SOUTHERN STYLE SEAFOLLY GINGHAM MAXI DRESS, $150 (SEA ISLAND SURF SHOP)
SPRING/SUMMER 2022 | SEA ISLAND LIFE 23 As gingham transformed from a symbol of utility to one of self-expression, it took on new forms, colors and meanings. Worn by everyone from Hollywood starlets to first ladies, the pattern has, over the decades, made its mark on history. Unlike their more fitted predecessors, “Spring 2022 silhouettes don’t cling to your shape and are therefore more forgiving,” says Rachel Nicole, an Atlantabased personal stylist who works with a mostly elite clientele. “Pair them with a feminine kitten heel or mule, or go for the ‘unexpected’ accessories, like sneakers and a woven bag,” notes Nicole. Gingham blouses are popular in everything from pintucks to poplin; worn with white jeans, they create a clean, preppy ensemble that’s perfect for casual outings. Looking for a more polished piece for an important meeting or event? Opt for a slim-cut button-down, paired with widelegged trousers in a lightweight fabric. Footwear speaks to your personality, so choose what fits, but just make sure “you’re balanced,” Nicole advises. She elaborates, “If you wear a bigger top, a slimmer bootcut pant and chunkier shoe will provide balance,” she explains. The inverse is also true: A loose-fitting or wide-legged pant should be paired with a top that hugs the frame, preferably with a hem that hits the waistline of your pants or is tucked in. “Prints in general, and especially gingham, can really flatter a body,” Nicole says. However, don’t go overboard. Choose one staple piece that stands out. You don’t want the rest of your pieces — top, handbag, shoes — to confuse it, only complement it. “Keep it as an effortless statement, but don’t pile it on,” she says. The surest way to do this is to pair a gingham statement piece with a solid, like white. “Or play with it and have fun by pairing with a metallic sandal, which also acts as a neutral,” she explains. While most gingham styles for spring nod to the past, swimwear takes on an entirely new shape: “a much larger check versus the classic smaller gingham,” Nicole says. “We’re also seeing a lot of [vibrant] colors,” she points out, and especially loves gingham in green for this season. “Green represents newness, so I think it’ll be a pretty big success this season.” KATE SPADE MAGGIE SQUARE TOE CHECKERED SANDAL, $164 (BLOOMINGDALES.COM) TORY BURCH CLIP TANK GINGHAM ONE-PIECE SWIMSUIT, $228. (TORYBURCH.COM) SLEEPER ATLANTA PUFF-SLEEVE LINEN DRESS, $320. (NEIMANMARCUS.COM) BURBERRY SMALL LOLA QUILTED LEATHER SHOULDER BAG, $1,290 (BURBERRY.COM)
24 SEA ISLAND LIFE | SPRING/SUMMER 2022 Skin Care Straight from the Garden LET NATURAL BOTANICALS SOOTHE YOUR SKIN. | BY DEBRA BOKUR | The trend is clear: Growing numbers of wellness seekers are gravitating toward natural solutions for health and beauty needs — remedies that often embrace botanical elixirs. While the past few years have seen a rise in the number of apothecaries in the U.S., natural cures are nothing new. Back in the 16th century, apothecaries functioned much the same as today’s pharmacies, doling out cures in the form of potions, teas and creams based on trusted botanical and mineral ingredients. In fact, this renewed attention to botanical ingredients is actually a return to an ancient sensibility that recognized and revered the healing power of plants and their components. “In truth, if you look across the span CHRIS_TINA/SHUTTERSTOCK.COM MIND & BODY of human existence, it’s only been a very short period of time where mankind did not look to the world of plants for their healing potential,” says Sara Stewart Martinelli, certified herbalist and owner of Three Leaf Farm and The Boulder Tea Company in Boulder, Colorado. “As science has evolved and we’ve learned more about the way the world works, it’s interesting to note that we’ve almost come full circle.” Guests of The Spa at Sea Island can experience the restorative and therapeutic benefits of botanical ingredients for themselves. The resort’s Food for Faces program, developed by Nutritionist Joyce Mattox, focuses on nourishing, hydrating and protecting skin from the inside out with fresh ingredients sourced straight from Mother Nature. “Joyce wanted to give our guests and members extra information on the powerful ingredients that we all have in our kitchens,” explains Cecilia Hercik, director of spa and wellness at Sea Island. “Plus, with natural skin care you don’t have to worry about hidden added chemicals.” Hercik points out that natural ingredients in raw forms can help protect against the sun, improve the skin’s appearance and soothe irritated areas. The Food for Faces program utilizes ingredients such as apple cider vinegar, lemon juice, cucumber juice and a variety of citrus fruits. She says that lemon, among the most acidic of the citrus fruits, “is effective in treating hyperpigmentation and brightening the skin.” Grapefruit fights off free radicals for anti-aging benefits, while lime helps treat dark spots. Mandarin improves skin tone, and orange — among the least acidic — is good for exfoliating and detoxifying skin. As a benefit, naturally occurring vitamin C found in fresh, whole citrus fruits are packed with essential nutrients that not only help generate glowing skin, they also support the immune system. After spa guests have enjoyed the benefits of a soothing topical treatment, they can indulge in one of the seasonal, drinkable infusions at Sea Island. Choices include lemon, orange and lime-infused water; water infused with cucumber, strawberries, or blueberries; or herbal teas including mint, sage or basil.
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MO’OREA WIND YACHTS STAR PLUS YACHTS All past guests of Sea Island receive 5% savings on cruise fares. To find your way to Windstar Cruises, a Sea Island a liate, contact your Travel Advisor or call 888.308.1709. WindstarCruises.com. The wind and stars have guided the journeys of travelers throughout history. Today they illuminate paths forward for you to explore the world one enchanting destination at a time. Each of Windstar’s majestic yachts in our iconic, masted Wind Class and our newly transformed all-suite Star Plus Class captures the feeling of cruising on your own private yacht. They are perfectly sized for 148 to 342 discerning guests, ready to indulge in the casual luxury that Windstar is known for. Personalize with sails or all-suite yachts, Cruise Only or All-Inclusive fares to fit your travel style. That’s 180 degrees from ordinary.
IN THE MIDDLE OF NOWHERE YOU’D RATHER BE. You don’t come to Death Valley because abundant life flourishes here. Which is exactly why a four-diamond resort in the middle of it is so special. Join us to experience two unique hotels in one amazing location: North America’s only authentic desert oasis. Discover how being a past guest of our sister property Sea Island saves you 15% at The Inn at Death Valley when you use the booking code PGXAN at OasisAtDeathValley.com
28 SEA ISLAND LIFE | SPRING/SUMMER 2022 Fusion Fitness UPGRADE YOUR TRAINING PRACTICE WITH A HYBRID WORKOUT. | BY DEBRA BOKUR | For those of us who are time-crunched or want to maximize the time we reserve for exercise, hybrid workouts may be just what the trainer ordered. Offering a compelling, fitness-enhancing alternative to other regular training programs, hybrid workouts combine the movements of various muscle groups during multiple activities that can offer a welcome measure of variety and inspiration. “Hybrid workouts can be more engaging,” says Michele Smallidge, EdD, RD, lecturer and director of the Exercise Science Program at University of New Haven, “especially if you can do them at a quick, challenging pace.” Keeping your heart rate up with cardio exercise at the same time you’re working on another component of your routine, such as resistance training, can help accomplish that. Trish Welch, a fitness instructor at Sea Island, explains that “the reality of life today is that most of us feel the pinch of fitting everything into our daily schedule. Our guests and members are looking for a complete workout that wakes them up, gets them moving and onto their daily activities.” Sea Island offers an early morning Wake Up class that is the instructor’s choice. Participants will experience a mix of cardio and strength exercise but never know if it will involve the bike, rower, body weight or dumbbells. “Our classes that blend cardio and strength training components have always been a popular choice,” mentions Welch. Another popular class is Cycle Sculpt, which gives you 30 minutes of cycling and 30 minutes of weight training. You can leave in an hour and know that all core muscle groups have been covered. Hybrid workouts can get your blood pumping in no time. On the surface, that may sound intense, but there are plenty of benefits to consider. Smallidge says that getting more out of the time you spend working out, while simultaneously challenging multiple muscle groups can breathe new life into your sessions. She suggests incorporating exercises that typically mimic athletic-based moves using more coordination, different planes and stabilizing muscles. For example, some might include a squat followed by a back lunge while holding dumbbells that can then include a curl or shoulder press; or a deadlift, rising up into an arm curl with an added shoulder press. By working different areas at the same time and mixing endless combinations of moves, your body is constantly challenged. You may just save time and reach a whole new level of fitness. GET FIT Cardio and strength training maximize this hybrid workout. “HYBRID WORKOUTS CAN BE MORE ENGAGING, ESPECIALLY IF YOU CAN DO THEM AT A QUICK, CHALLENGING PACE.” – MICHELE SMALLIDGE
200 Murray Way St. Simons Island, GA 31522 (912) 638-9981, Ext. 106 fredericaacademy.org FREDERICA ACADEMY Interested families should contact HELEN RENTZ, Frederica Academy’s Admission Director, at their earliest convenience to learn more about the limited number of spaces available for the 2022-2023 school year at one of Georgia’s premier PK-12 college preparatory schools. Sea Island has been a special part of our family’s life for many years as a vacation destination. As our family grew and we started spending more time on the Georgia coast, we decided to make it our permanent home. Finding a premier college preparatory school partner, a church we love, and a network of wonderful new friends made our assimilation seamless and validated our relocation decision. Although we were excited about this new adventure for our children, their experience at Frederica Academy has far exceeded our high expectations for their individual educational needs. Each child is happy, challenged, inspired by the teachers in their lives, looks forward to going to school each morning, and is part of a culture and community that is preparing them for college and adult life in mind, body, and spirit while affording all of them joyful childhoods. We are indeed blessed to now call the Golden Isles our home. AMY AND QUINCY EVANS
30 SEA ISLAND LIFE | SPRING/SUMMER 2022 Junior Golf on the Rise AN INCREASE IN YOUTH GOLFERS LOOKS TO BE A CONTINUING TREND. | BY DALE LEATHERMAN | IN THE SWING
SPRING/SUMMER 2022 | SEA ISLAND LIFE 31 When the pandemic began in 2020, it sparked an interest in golf, especially among juniors (aged 6-17), whose numbers rose 24% to 3.1 million players. It was the largest increase since 1997, according to the National Golf Foundation (NGF). The NGF also noted an uptick in girls, who now make a third of junior golfers, up from 15% in 2000. The increase in junior golfers has been obvious at the Golf Performance Center (GPC) at Sea Island, according to instructor Chrissy Felton, who runs the after-school program and the Sea Island Junior Tour. She is ranked among the top 50 master kids’ coaches in the nation, the highest honor an instructor can receive from the U.S. Kids Golf Foundation, and has twice earned the Georgia PGA Youth Player Development Award. “Our after-school junior clinics have more than doubled since 2019,” says Felton. “We work on skills such as full swing, chipping, pitching, bunker shots and putting, as well as rules, etiquette and being able to play the course independently. Students range from four to 12 years old, four being a little younger than what we’ve seen in past years.” “Their goals vary depending on what they want to do with the game,” she continues. “Some juniors want to learn to play golf for social reasons, so they can play a respectable game with their friends and family. Others want to compete in American Junior Golf Association events, play college golf or become professional golfers on the tour. The goals for these paths are very different, so we ask our juniors to tell us what they see themselves doing with golf in a year, two years, five years. Then we can help guide them in developing specific goals.” The lessons kids and teenagers learn go beyond the golf course. Patience, endurance, honesty, integrity, work ethic, goal-setting and sportsmanship are learned on the course, but that knowledge can be applied to other areas of life and work. PLAYER DEVELOPMENT PROGRAM “We have always looked to develop junior golfers, because they are the future of the game,” says GPC manager Craig Allan. “We really took it up a level a little over five years ago when we created the Player Development Program for aspiring junior golfers. The program has grown to a point where we have now broken it down into multiple levels and work with juniors across the country.” The Player Development Program is an individualized year-round training regimen for competition-minded juniors. Quarterly on-site sessions at the GPC are supplemented by monthly online instruction at home, using a team approach with all the experts at the GPC. Daniel Gray is the Lead Player Development Coach. Gray works with juniors on tournament selection and preparation, including practice sessions. He coordinates with the GPC specialists — Randy Myers, fitness; Craig Allan, club fitting; Dr. Morris Pickens, performance; and Phil Kenyon and David Angelotti, putting — to sharpen every aspect of a player’s game. The Player Development Program has three levels: Professional Player Development (current member of a golf team scoring 73 or under in college or amateur events), Elite Player Development (juniors 13-18 years old who aspire to play in college and currently average scores under 76 or 80, depending on age and gender), and The Zen Greenstage adjustable putting platform at the GPC Junior putting instruction with Davis Whitmer Advanced Player Development (players aged 11-14 who want to play at the high school level and are averaging scores of 80-85 for boys and 82-87 for girls). JONES CUP JUNIOR INVITATIONAL AND SEA ISLAND WOMEN’S AMATEUR Junior players don’t have to stray far from their GPC coaches to participate in one of two high quality tournaments held at Sea Island — the Jones Cup Junior Invitational for boys, and the Sea Island Women’s Amateur (July 18-21, 2022) for women and girls, with no age restrictions. The Jones Cup Junior Invitational debuted in 2009 as an offshoot of the Jones Cup, which was established by Bill Jones III, the fourth generation of the family that founded the Sea Island Company, which included The Cloister and Sea Island Golf Club. Scheduled for December 14-17, 2022, it is open to male golfers under 18 who are not full-time students at a college. “Every year since 2009 the Jones Cup Junior Invitational showcases the best male junior golfers in the country,” says Head Golf Professional Johann Emanuel. “Many of these juniors go on to play Division I golf and even on the PGA TOUR. We are thrilled to host this prestigious event each year and always look forward to watching these talented juniors compete.”
32 SEA ISLAND LIFE | SPRING/SUMMER 2022 HALEY WATKINS As a native of St. Simons Island, Haley Watkins grew up on Sea Island. As a child, she remembers playing in tide pools, exploring the forests and watching the animals who inhabit the area. After moving away for college, she returned to Sea Island as a wildlife educator and, today, is the resort’s lead naturalist. She shares her favorite memories on the island, especially relating to flippered animals. FAVORITE REASON TO GO ON AN EXPLORER CRUISE: “To see bottlenose dolphins. You can make eye contact with them, and it’s fascinating to know how intelligent they are.” ANOTHER FAVORITE FLIPPERED ANIMAL: “Florida manatees, which visit Sea Island from April through October.” FAVORITE USE FOR FLIPPERS: “Watching sea turtles nest for the first time. You get covered in sand as you watch the sea turtles use their flippers to make the nest and bury their eggs. Then they crawl back to the ocean, take one last breath of air and head back to sea.” FAVORITE FAMILY ACTIVITY: “Going on sea turtle patrol with my parents and sisters.” FAVORITE VIVID MEMORY: “Seeing a sea turtle crawl out of the ocean covered in bioluminescence, an algae that naturally glows. Experiencing it for the first time in my life, looking like it was glowing in the dark and lighting up the sand around it, was unforgettable. I am glad I was able to experience it with my family. “ SALLY REVOILE Hawks, raptors, owls and other feathered friends make their home on Sea Island — making it an ideal place for bird watchers. During Sally Revoile’s first visit to Sea Island in 1966, she discovered a prime location for sighting birds and has been visiting it ever since. She shares her favorite memories of birding on Sea Island as well as her top location. FAVORITE BIRD TO WATCH: “All shorebirds, but especially Ruddy Turnstones.” FAVORITE TIME OF THE DAY: “At lowest tide when areas of sand are exposed that are usually under water. These often yield abundant morsels for scavenging shorebirds.” FAVORITE BIRDING MEMORY ON SEA ISLAND: “Observing a Wilson’s Plover chick on Sea Island north beach in spring 2016.” FAVORITE LOCATION FOR BIRD WATCHING: “The beach on the north end of Sea Island.” FAVORITE TIME OF THE YEAR TO BIRD WATCH: “Midspring to midsummer. From mid-to-late spring, wintering birds begin changing into their breeding feathers. It is startling to see the black-bellied plover in his winter muted herring-bone-tweedylooking feathers turn into his handsome summer-self: stark black from his underbelly to chin, nearly white head and salient blackon-white tweed in his back from lower neck to tail tip. Through midspring and early summer, chicks and juveniles of summer breeding shore birds may be seen.” FAVORITE THINGS Flippered and Feathered Friends WILDLIFE ON SEA ISLAND PROVIDES UNIQUE OPPORTUNITIES FOR WALKS, TOURS AND OBSERVATIONS. | BY MICHELLE FRANZEN MARTIN | The breathtaking surroundings of Sea Island are home to sea turtles, dolphins, birds and countless other animals that live in the ocean, walk along the salt marshes and perch among the live oaks. Whether you’re on a hawk walk or turtle patrol, there are countless ways for guests to explore the fauna of Sea Island. In this issue, Haley and Sally share some of the best ways to see a few of these magnificent creatures.
34 SEA ISLAND LIFE | SPRING/SUMMER 2022 Barrier Island Gem SAPELO ISLAND’S RICH HISTORY BECKONS LOCALS AND VISITORS ALIKE. | BY ALLISON EMERY | Nestled 60 miles south of Savannah and only accessible via aircraft or boat, Sapelo Island, ripe with giant, live oaks and miles of salt marshes, has a past as lush as its maritime forests. Currently managed by the State of Georgia and the home to University of Georgia’s Marine Institute, the Sapelo Island National Estuarine Research Reserve and the Hog Hammock community (home to about 70 full-time residents), Sapelo boasts a long line of private ownership, including Sea Island’s very own Howard Coffin. “Howard Coffin, the founder of Sea Island, bought Sapelo Island around 1912. He came to Savannah in 1907 for what was known as Savannah Auto Races,” explains Wheeler Bryan, historian at Sea Island. “And that’s where he fell in love with coastal Georgia.” Coffin, a Detroit automotive engineer and magnate, who also was a real estate tycoon, bought most of Sapelo Island, with the exception of the Hog Hammock community, for $120,000. According to the Sea Island archives, Coffin and his wife, Matilda, were captivated by “the allure of the live oaks — beautiful, braided and woven.” A real-estate-investment-turned-winter playground for Coffin, “He essentially started to get to the point where he was on Sapelo almost full-time and kind of semi-retired from the automobile industry during the late twenties,” notes Bryan. He constructed a grand home in 1922, using the existing tabby walls and foundation that were from the mansion of Thomas Spalding, an influential agriculturalist and planter, and one-time owner of Sapelo Island during the first half of the nineteenth century. Designed in a style typical to the Roaring '20s, Coffin’s coastal retreat included an indoor swimming pool, game room and ballroom. Sapelo Island and the Coffin estate were host to a number of well-appointed guests, including aviator Charles Lindbergh, former President Calvin Coolidge and former President Herbert Hoover. “He really related to people; he liked the connections and the personal touch of his life’s work,” says Bryan, “and I think that sense of hospitality was a great influence in developing Sea Island.” Beyond the renovation of the mansion, Coffin made numerous expansions to Sapelo Island, including a sawmill, farm buildings, wells and roads, oyster cannery and dairy farm. “He started all of these activities that gave jobs to people who lived on the island,” explains Mimi Rogers, archivist at Sea Island and curator at the Coastal Georgia Historical Society. “He really gave a boost to the economy for the local people.” In 1934, Coffin sold Sapelo Island, including his estate, to North Carolina tobacco heir Richard Reynolds. Throughout the decades until his death in 1964, Reynolds followed the footsteps of his entrepreneurial predecessors, continuing to develop the island’s agriculture as well as marine research, which remains today as the University of Georgia Marine Institute. In 1975, most of the island was obtained by the Georgia Department of Natural Resources, which still owns and manages about 97 percent of the island. While Sapelo largely serves as a quiet destination for visitors as well as a hub for estuarial exploration, remnants of its storied history can be seen in its rocky, unpaved roads and still-standing tabby structures that were once backbones of a thriving prewar economy. HISTORY JOANNE DALE/ SHUTTERSTOCK.COM