Sea Island Life Fall/Winter 2014/15


FALL/WINTER 2014/15 | SEA ISLAND LIFE 3 one of my favorite things about working at Sea Island is having the chance to meet someone who is here for the first time. Sometimes new guests know exactly what they want to do—tune up their golf game, play tennis or just be with family. Others come not knowing quite what to expect and are surprised by the wide variety of options. We keep expanding those experiences every year, from the new sailing center on Rainbow Island to the new slide at the Beach Club, which kids and adults (myself included) of all ages have been thoroughly enjoying. We are about to expand in other ways, too. In November, we will begin expanding The Cloister, with 63 new rooms, a pool overlooking the Black Banks River and a junior ballroom. Don’t let the word “expansion” concern you, however. Since the work will primarily occur at the very edges of the resort, all of our facilities and amenities will remain open, with virtually no disruption in service or access. We’re excited about the project and look forward to sharing more about it in our next issue. “Expansion” may not be a word you hear much on an island, but we make good use of it at Sea Island. In this issue of Sea Island Life, we showcase the expansion of our Golf Performance Center and how it has become the top location in the country to improve every aspect of your game, from putting and chipping to clubfitting and fitness. We also highlight the growing movement of expanding your mind through lifelong learning and share details about our second Creativity Conference, which will feature some of today’s great innovators and thinkers. Additionally, our feature on stargazing will show you that broadening your horizon can happen when you simply look up at the night sky. Other ever-expanding possibilities can be found in stories about delicious, new developments by American chocolatiers, and the growing interest in honey and beekeeping. Experience these developments firsthand with a trip to The Market at Sea Island, which carries both chocolate and honey products among other artisan items for your perusal. Articles by beverage experts also expand our knowledge about wine concierges and simple cocktails, some of which include ingredients from the Georgian Room’s herb garden. It’s hard to believe that the holidays will be here before we know it. I’m excited about that, as they usher in a festive spirit that takes hold of the island, along with themed events such as the ones showcased in a story about a trend that’s sweeping the nation. We hope you’ll plan to be part of our special celebrations, from Thanksgiving to Christmas to New Year’s Eve. Whether you’ve been part of the Sea Island family for years or are experiencing this special place for the first time, we are very glad that you are here. Please enjoy exploring Sea Island and this issue of Sea Island Life. The possibilities are endless. Sincerely, Scott Steilen President, Sea Island WELCOME TO THE LATEST EDITION OF SEA ISLAND LIFE! welcome

4 SEA ISLAND LIFE | FALL/WINTER 2014/15 features 30. TOOLS OF THE TRADE Evolved from hickory sticks and feather-stuffed balls to precision clubs of graphite and titanium, the modern game of golf is decidedly high-tech. By Dale Leatherman 36. WHALE OF A WINTER Rare North Atlantic right whales make their annual migration to the Georgia coast. By Bret Love 40. ALL THE BUZZ With a focus on local, artisanal varieties, honey takes center stage. By Rachel Quartarone 44. SMOKING GUNS Rising to popularity in the U.S. over the past three decades, sporting clays has become the newest gentleman’s game, and the Seminole Cup is a surefire hit for the sport. By Amber Lanier Nagle 48. STARRY, STARRY NIGHTS Gaze up at the nighttime sky and behold the magnificence of the cosmos. By Amber Lanier Nagle 52. ELEVATING EVENTS Planners take the art of the party to the next level with bespoke celebrations that transport guests into a fanciful world. By Lilibet Snellings 58. PURE AND SIMPLE Cocktails return to the basics, and enthusiasts are all too happy to sip classic flavors in a whole new way. By Alia Akkam 62. THE MOVEMENT OF LEARNING Interdisciplinary conferences spark an extraordinary exchange of ideas. By Michelle Franzen Martin 66. POPPING THE QUESTION A team of pros shares the perfect game plan to get grooms-to-be through those four important words. By Lisa Marie Hart 52 58 40 SEA ISLAND LIFE MAGAZINE FALL/WINTER 2014/15

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6 SEA ISLAND LIFE | FALL/WINTER 2014/15 departments 3. WELCOME LETTER 10. SEASONAL FLAVORS: FROM BEAN TO BAR Forgo foreign sweets in favor of the newly minted American chocolates and savor the sweetness of home. 12. LIBATIONS: AT YOUR SERVICE Wine concierges personalize the vinous experience, from helping to select a standout vintage to organizing the cellar and offering advice on pairings. 14. SOUTHERN STYLE: A CLASSIC COMEBACK American-made leather accessories are back in a big way. 16. OUTWARD BOUND: FISHING THE GOLDEN ISLES Georgia’s coast sees an encore of fish September through March. 18. IN THE SWING: OFF OF THE FAIRWAY PGA TOUR players seek rest and recreation on Sea Island when they’re not on the green. 20. FAMILY FIRST: MY PERFECT SEA ISLAND DAY Teens share their ideal Sea Island itineraries. 22. MIND + BODY: TWICE AS NICE Banish holiday tension with treatments meant to be enjoyed together. 24. GET FIT: GOING STEADY Achieve focus and inner peace through different methods of finding your balance. 26. ON THE ISLE: DID YOU KNOW? Discover fun facts and stories about your favorite island. 28. TRADITIONS: TEA FOR THOUGHT Sea Island takes a tradition steeped in history and gives it some delicious, modern twists. 70. ISLAND NEWS & NOTES 74. SOCIETY Friends reconnect over Sea Island’s Members’ Weekend; Independence Day celebrations return with a week of family-focused fun. 86. THEN AND NOW: GAME-CHANGER For the past 12 years, the Sea Island Golf Performance Center has paid homage to Davis Love Jr.’s passion for both teaching and learning about the sport. SEA Island LIFE FALL/WINTER 2014/15 LIFELONG LEARNERS GATHERING OF THE MINDS BACK TO BASICS BARTENDERS STICK TO OLD FAVORITES COOL WEATHER CATCHES A NEW ANGLING SEASON Golf’s Evolution A NEW DIRECTION FOR THE OLD SPORT FC_SI4.indd 1 9/17/14 1:21 PM 10 LEARN ABOUT GOLF’S EVOLUTION ON PAGE 30 AND EXPERIENCE THE LATEST IN TRAINING AND TECHNOLOGY AT THE SEA ISLAND GOLF PERFORMANCE CENTER. 16 SEA ISLAND LIFE MAGAZINE FALL/WINTER 2014/15 28 14 MOLLY DECOUDREAUX PHOTOGRAPHY

Nowhere does it state that “on board” must equal “being bored.” Thanks to Delta Studio,™ you can stream all kinds of free entertainment on your personal devices. Movies. Shows. Even live TV. In fact, it’s the most entertainment in the sky. No wonder more people choose Delta than any other airline. MUST HAVE MISSED ITS FLIGHT. BOREDOM

8 SEA ISLAND LIFE | FALL/WINTER 2014/15 EDITORIAL & DESIGN EDITORIAL DIRECTOR Steve Zepezauer CREATIVE DIRECTOR Sonia Chung GROUP EDITORS Allison Hata, Alli Tong MANAGING EDITOR Linda Domingo ASSOCIATE EDITORS Kirsti Correa, Sharon Stello DESIGN TEAM Jenn Prewitt, Paul Graff GRAPHIC DESIGNER/ASSISTANT EDITOR Karlee Prazak GRAPHIC DESIGN ASSOCIATE Shaylene Brooks EDITORIAL ASSISTANTS Bria Balliet, Lauren Matich CONTRIBUTING WRITERS Jackie Adams, Alia Akkam, Damon M. Banks, Debra Bokur, Olivia J. Eppley, Lisa Marie Hart, Dale Leatherman, Bret Love, Michelle Franzen Martin, Rebecca McCormick, Amber Lanier Nagle, Monica Prelle, Rachel Quartarone, Gary Singh, Lilibet Snellings, Neal Webster Turnage PHOTOGRAPHER/PHOTO EDITOR Jody Tiongco DIGITAL MANAGING EDITOR Kim Zepezauer PUBLISHER Scott Sanchez SALES NATIONAL ACCOUNT DIRECTOR Carrie Robles [email protected] 305-431-5409 NATIONAL SALES DIRECTOR Maryellen Case [email protected] 914-953-3202 PRODUCTION MANAGER Tina Leydecker PRODUCTION ASSISTANTS Katie Babcock Katie Essenfeld FINANCE ACCOUNTING MANAGER Cyndy Mendaros CHAIRMAN Allan Simon CHIEF EXECUTIVE OFFICER Steve Zepezauer PUBLISHER & CHIEF TECHNOLOGY OFFICER Scott Sanchez PRESIDENT Scott Steilen VICE PRESIDENT, MARKETING & SALES Parra Vaughan MANAGER, MARKETING & CRM Jessica DiVincent STAFF PHOTOGRAPHER Eliot VanOtteren SEA ISLAND LIFE MAGAZINE ©2014 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, 250 Broadway, Laguna Beach, CA 92651 or to [email protected]. The magazine accepts freelance contributions; however, unsolicited materials cannot be returned, and Sea Island Life accepts no responsibility for loss or damage to unsolicited materials. ADVERTISERS: For inquiries, please contact Scott Sanchez at [email protected]. Sea Island Life, 250 Broadway, Laguna Beach, CA 92651; 949-715-4100.

FASHION • Dries Van Noten • Marni • Eres • Moncler • The Row • Ter Et Bantine • Rick Owens • Adam Lippes • Sofie D’Hoore • Stella McCartney A LIFE OF STYLE 26 Market Street, Suite 110, St. Simons Island 912.634.8005 CUISINE • Contemporary American Lunch: Tues.-Sat. 11:30 - 2 p.m. Dinner: Thurs - Sat. 6 p.m.- until • Catering & Private Events NANCY FASHION • FOOD • HOME NEW LOCATION SPRING 2014! St. Simons Island, GA (912) 634-8005 HOME • American Cottage • Vintage French • All Things Kitchen • John Robshaw Bedding • Original Art

10 SEA ISLAND LIFE | FALL/WINTER 2014/15 FROM BEAN TO BAR FORGO FOREIGN SWEETS IN FAVOR OF THE NEWLY MINTED AMERICAN CHOCOLATES AND SAVOR THE SWEETNESS OF HOME. BY NEAL WEBSTER TURNAGE seasonal flavors there’s a new guard in artisanal chocolate, right here at home. Americanmade chocolate has all but overcome its image as capital of milk chocolate kisses and overly sweet chews, ascending to a level of reverence and respect formerly reserved for Belgium, France and Switzerland. U.S. chocolatiers like Shawn Askinosie are making names for themselves through dedication to technique and creating a pure product. “We have two ingredients: cocoa beans and organic sugar,” he says. “We don’t use fillers, flavorings, chemicals or preservatives. That means the cocoa beans must be perfect because ‘off’ flavors cannot be masked.” Scott Witherow of Olive and Sinclair uses slow-roasted and stone-ground beans to create the bars found at The Market at Sea Island that are every bit as refined and as their European counterparts. Along with perfecting their technique, American chocolatiers have also experimented with bold and unique flavor combinations, creating a new era for a classic treat. “We’re seeing chocolate being paired with flavors that have never been done before,” observes Jordan Poteat, general manager of The Market at Sea Island. “A few years ago, adding bacon to a chocolate bar would never happen. Now that people are looking at chocolate through a different lens, combinations like that are acceptable—and great for us as chefs. We can take a bacon chocolate bar and pair it with something like squab and create a very complex dish.” Shawn Askinosie carefully inspects cocoa beans before purchasing them for use in chocolate.

FALL/WINTER 2014/15 | SEA ISLAND LIFE 11 New Kids on the Block A snapshot of some of the country’s most prolific artisanal chocolate makers reveals that many chocolatiers in business today come from some rather unexpected careers and backgrounds. For instance, there are Rick and Michael Mast of Mast Brothers Chocolate, the Iowaborn siblings turned bearded Brooklyn chocolate artisans. Greg D’Alesandre, a former Google techie, now helms Dandelion Chocolate in San Francisco. Witherow, of Olive and Sinclair, was trained at Le Cordon Bleu and has worked in restaurants since adolescence; while Askinosie bid adieu to his career as a criminal defense lawyer to become a bean-to-bar chocolate wizard, starting his own namesake brand. The chocolatiers’ unexpected beginnings correspond to a freshness in their perspectives on the production process. Askinosie takes quality to another level by sourcing cocoa beans through direct trade with farmers on four continents. The brand has also set a new benchmark in American chocolate DANDELION CHOCOLATE PHOTO BY MOLLY DECOUDREAUX PHOTOGRAPHY; OLIVE & SINCLAIR CHOCOLATE PHOTO BY DAVID BRAUD PHOTOGRAPHY ARTISANAL AT HOME For those who feel inspired to try their hand at some sweet creations this season, Cortney Harris, executive pastry chef at Sea Island, has offered one of her favorite— and simple—recipes for chocolate truffles. Valrhona Manjari Chocolate Truffles 3 ounces heavy cream 10 ounces Valrhona No. 1 Grand Cru Manjari chocolate, chopped 2 tablespoons butter, softened 1 ounce Grand Marnier liqueur METHOD: In a saucepan, bring the heavy cream and Grand Marnier to a boil. Pour over the Valrhona No. 1 Grand Cru Manjari chopped chocolate in a bowl. Let set for 1 minute, then stir until the chocolate is completely melted. Stir in the softened butter until smooth. Cover completely with plastic wrap and refrigerate until set. Use a small scoop to form the mixture into balls of desired size and freeze for 1 hour. Melt the remaining 5 ounces of chopped chocolate and hand roll the frozen truffle centers evenly. Set on parchment paper and allow the chocolate to set completely, and enjoy. by making its own cocoa butter (the element that gives chocolate its creamy, smooth texture) in the company’s factory. Askinosie is one of only a handful of chocolatiers in the world to do this. The Cook’s Parade Such highly finessed technique and dedication pay off when it comes time to create statement-making savory dishes in Sea Island’s dining rooms and the sweet treats that follow. Poteat enjoys taking inspiration from The Market’s artisanal chocolates and going to work in the kitchen. “I’ve paired white and dark chocolate with a number of foods,” he says, adding that he actively experiments with mixing flavors to make new discoveries. “Foie gras does well with both varieties as do gamey meats like duck, lamb and venison. We once caramelized white chocolate at a low temperature then shaved it over a pasta dish that had autumn flavors (roasted pear agnolotti with white frisée). It added a richness to the dish and rounded out all the tastes.” Sweet Endings Cortney Harris, executive pastry chef at Sea Island, recently introduced a flurry of sweets that highlight the new guard of chocolate. At Southern Tide at the Beach Club, guests can take away individual “mignardise” (a petit four, or small confectionary). There are also the highly addictive chocolate fudge and truffles, and, for a refreshing artisanal snack, Tavola at The Cloister serves chocolate gelato. “Just as sommeliers discover and describe different notes in wine, one can do the same with the chocolates,” Harris says. “Some have fruity complexity, others can taste smoky flavors. These profiles add subtle nuances to pastries.” They also shine in Harris’ favorite artisanal chocolate decoration: a chocolate nest, created by wrapping melted chocolate strands, cooled on a marble slab, into a “nest.” As an accent for crème brûlée or a placeholder for dessert fillings like fresh fruit, each appears slightly different. Yet the pique of deep, sometimes unexpected chocolate flavor salutes the new guard of the world’s sweetest reward. m Clockwise from top left: Cortney Harris’ chocolate truffles; Dandelion Chocolate’s hot chocolate; Olive and Sinclair Chocolate Co.; brothers and chocolatiers Rick and Michael Mast

12 SEA ISLAND LIFE | FALL/WINTER 2014/15 AT YOUR SERVICE WINE CONCIERGES PERSONALIZE THE VINOUS EXPERIENCE, FROM HELPING TO SELECT A STANDOUT VINTAGE TO ORGANIZING THE CELLAR AND OFFERING ADVICE ON PAIRINGS. BY MONICA PRELLE Wine concierge Guy Trapani creates a custom wine experience at The Market at Sea Island. consider a beautiful home wine cellar stocked with rare vintages of Bordeaux, cult Napa Valley cabernet sauvignons and a number of readyto-drink young varietal wines—a conglomeration of top picks from leading wine magazines alongside classic, Old World bottles. The cellar’s owner, however, is not entirely sure what to drink or when to drink it, whether it’s a casual weekday dinner or special occasion. Enter the wine concierge: These experts have become popular resources across the country and can help clients discover their signature sips, curate personalized wine collections, learn more about the vintages they already own, and even arrange custom tours of vineyards and wineries. “When I inventory someone’s cellar, I give them a book with information about their wines,” says Kathleen Bershad of Fine Wine Concierge in New York. “Clients know their wine, but they might need help organizing their cellar. They want to know what to drink now and what to pair it with.” From wine cellar management to buying and selling rare bottles to stocking ready-to-drink wines and suggesting pairings, the professionals offer personalized service for oenophiles of all knowledge levels. Like a sommelier’s relationship with a dinner guest tableside, a wine concierge creates an individualized experience for wine collectors at home. “A concierge is somebody who not only will listen to you, but can also pinpoint your specific needs,” Bershad says. “A lot of customers want a wine education. You are able to roam around the whole world of wine and find what best fits.” The Sea Island Experience Wine experts are now ready to indulge the palates of Sea Island members and guests in a program that was started by The Market at Sea Island in March 2014. Wine concierge Guy Trapani customizes the experience by keeping some of the best bottles in stock and pairing wines with chef-prepared dinners. While The Market offers a wide selection libations

FALL/WINTER 2014/15 | SEA ISLAND LIFE 13 Kathleen Bershad of Fine Wine Concierge Sea Island’s wine cellar can be reserved for private dining. from top producers around the world, Trapani says wines are also available by request, so guests can drink their favorites from home without having to travel with bottles from their personal cellar. Additionally, guests and members can call in advance to ensure that special selections will be available for them upon arrival. When dining at The Cloister, guests and members can also enjoy an extensive wine list. With more than 10,000 bottles from 1,500 labels, the list covers the major wine regions of the world with focal points including a Penfolds Grange vertical dating back to 1962, a well-aged Barolo, a Burgundy-intense collection and back vintages of Bordeaux and Napa Valley cult wines. “The visual of the label almost always brings you to the vineyard, where the wine comes from and why it tastes the way it does,” Patrick Shefski, a sommelier at Sea Island, says. During weekly tours of the wine cellar at The Cloister, Sea Island guests have the opportunity to feel the cool air of the cellar and see the antique oak ceilings and bricklined arches under the light of wrought-iron chandeliers. As Shefski says, “The Cloister’s cellar is a unique place that’s taken care of in a special way.” The experience is sure to inspire at least a few additions to guests’ collections at home, and the wine concierge is ready to assist with finding the perfect ones. m PERFECT PAIRINGS When a person opens a bottle of wine, they are not only tasting a range of flavors, but also taking a trip into the vineyard through time. Here, Patrick Shefski, a sommelier at Sea Island, pairs his top wine choices for fall with dishes from Tavola at The Cloister. Giovanni Rosso, Barolo, Piedmont, Italy, 2008 Pairs well with: mushroom risotto and fried sage The Nebbiolo grape from the commune of Serralunga d’Alba in Piedmont—where the soil is rich in clay minerals—tends toward earthy, which is a great match with the mushroomsage combination. It also has great acidity to balance the cheese textures of the risotto base. Querciabella, “Batàr” chardonnay and pinot blanc, Tuscany, Italy, 2010 Pairs well with: braised veal with aromatic vegetables and baking spices. This Tuscan homage to the great Grand Cru vineyard of Bâtard-Montrachet in Burgundy, France, is a celebratory wine that has a balance between fruit and acidity. Well-handled French oak aging adds a toasty, caramel feel to match the baking spices without overwhelming the veal. Avignonesi, “Desiderio” merlot, Tuscany, Italy, 2008 Pairs well with: pan-roasted duck breast with dark berries in a red wine reduction. This Tuscan wine is pure Old World merlot. The wine has plum and dark berry fruit, with a firm tannic grip, yet subtle enough for the delicacy of the duck breast. The Market at Sea Island offers wine selections at multiple pricepoints and nightly chef-prepared meals that customers can conveniently take home to heat and serve. Wine concierge and sommelier Guy Trapani selects some of his favorite pairings for fall and winter. Joel Gott, “Alakai” grenache-syrah blend, Napa Valley, Calif., 2011 Pairs well with: glazed meatloaf and roasted potatoes with tomato jam. This California favorite features smooth tannins, rich aromatics of black cherries and blackberries with spicy notes of cinnamon and white pepper. The richness of the grenache is picked up in the cinnamon and brown sugar in the meatloaf. Tomato jam adds another layer of sweetness to the dish. White Hart, chardonnay, Santa Maria Valley, Calif., 2012 Pairs well with: fried chicken, collard greens, cornbread and pimento macaroni and cheese. Rich, lively melon flavors with just a hint of toasted oak gives this chardonnay a big profile that complements the fried chicken while the minimal toast of the oak stands up to the collard greens and cornbread. Régis Bouvier, “Clos du Roy” pinot noir, Marsannay, France, 2011 Pairs well with: herb-roasted chicken, fennel and farro risotto. Rich, full-bodied, earthy flavors mingle with a touch of dark cherry in this pinot noir, which pair with the herbs flavoring the chicken. The wine’s slight cherry profile gives depth to the risotto. GOURMET TO GO Duck breast paired with Avignonesi merlot

14 SEA ISLAND LIFE | FALL/WINTER 2014/15 cowboys started the leather craze when they sported cuffs to safeguard their wrists from kicking hooves. In the 1980s, heavy metal band members made leather jackets into a benchmark for cool. Nowadays, you don’t have to be an animal herder or a punk rocker to don durable leather goods. Popular then and posh now, American-made brands have revitalized the leather trend in more ways than one. For travelers, getting the most out of everyday essentials such as an iPad case, backpack or belt is key, and leather is both a durable and stylish choice. “Quality leather looks refined and is associated with luxury,” says James Libby, personal stylist at J.Hilburn. “Plus, leather has this timeless quality about it, which is certainly desirable to someone on the go.” What’s even more alluring is that many of these accouterments are created right here in the United States. J.Hilburn’s leather belts are custom-made for each order and epitomize the quality craftsmanship that is a long-standing tradition in Texas leather working. This display of American pride is exactly why Detroit-based Shinola was founded in 2011. With a demand for domestically produced leather goods (ranging from vegetable-tanned forms to repurposed leather scraps) on the rise, the Shinola team recently relocated to a 12,000-square-foot factory where workers craft items like the journal cover for iPad mini, a product that is fully sourced and manufactured in the U.S. “Leather has an incredibly long history and will last for many years to come,” Libby says. “The pieces are both fashionable and functional. It’s no surprise that leather accessories are experiencing a resurgence right now.” ❍ southern style A CLASSIC COMEBACK AMERICAN-MADE LEATHER ACCESSORIES ARE BACK IN A BIG WAY. BY OLIVIA J. EPPLEY 2. 3. 1.


16 SEA ISLAND LIFE | FALL/WINTER 2014/15 outward bound FISHING THE GOLDEN ISLES GEORGIA’S COAST SEES AN ENCORE OF FISH SEPTEMBER THROUGH MARCH. BY REBECCA MCCORMICK years ago, his father moved from New York to St. Simons Island to open a fly-fishing shop and become a guide. Ten years later, Kennedy’s brother also moved down to fish and recently opened his own tackle store. “I started my fishing career 16 years ago and have been at Sea Island the past 14 of those years,” Kennedy explains. Reel Opportunities According to Kennedy, any time of year is a perfect time to fish at Sea Island, but fall and winter provide opportunities unique to cooler weather. Although redfish populate the surrounding waters year round, anglers take advantage of the time between September and March to fish for the species that commonly grow quite large. “As the water temperature drops to the mid- to low-70s, migratory fish leave, but resident species school up inshore in big numbers, which makes it prime time to catch fish,” he explains. “We cruise the sounds and tidal creeks with popping corks (corks that imitate the sound of fish feeding, attracting the attention of gamefish), live shrimp and sometimes artificial bait to attract trout, flounder, whiting and redfish.” Dooley Miller, boat captain at Sea Island for more than a decade, echoes Kennedy’s sentiments about the popularity of family Although a common summertime activity, fishing at Sea Island is just as fruitful during fall and winter trips. fishing may bring to mind summer days spent on the water, but cooler weather brings another season for families to bait their lines. An all-star cast of Sea Island catches entices anglers to get on board with the sport throughout the entire year. “The nutrient-rich environment of our saltwater marshes produces some of the best fishing on the East Coast,” says Mike Kennedy, Sea Island’s director of recreation. “For that reason, sport fishing has become a popular year-round family tradition right alongside bingo.” Kennedy knows firsthand about fishing as a time-honored family institution. Thirty

FALL/WINTER 2014/15 | SEA ISLAND LIFE 17 fishing at the resort. “Probably 80 percent of the guests who fish with us are families,” he says. “Half of those have never fished before, which is exciting to us, because there’s no bigger thrill than helping someone land their first catch—whether they’re 5 or 55. We especially like seeing the kids get hooked on the sport. Every year, we get cards and letters from parents who say that’s all their children talk about after they get home. We’ve even received copies of report papers and science projects produced as a result of kids having had a positive fishing experience here at Sea Island.” Live Action Sea Island maintains a fleet of five charter boats with six full-time captains, all of whom are longtime residents of the area. “Our privilege is to collaborate with our guests to customize each trip according to their needs and skill level to produce the best experience possible in accordance with what the fisheries are doing,” Miller says. “For example, reef fishing from flat-bottomed boats is especially popular with young families. Every time you drop a bait, you’re likely to … catch a fish. “Anglers with a little more advanced skill can enjoy casting or working a popping cork to land trout and redfish,” he adds. “Somebody else, on the other hand, just might want the excitement of pulling in a big fish like a bull red. For that, the boat will be rocking in the surf over sandbars. Occasionally, we have guests who want a sight fishing experience that requires the finesse of a fly rod to make the perfect presentation that entices the fish to eat without getting spooked. Whatever the focus or skill level, we’re happy to accommodate our guests.” Custom Scenery Kennedy and Miller agree a big component of every fishing expedition is the thriving ecosystem that makes it all possible. “The marshes are not only ripe with educational opportunities, but they also provide some of the most scenic beauty anywhere, especially in the golden light of sunsets,” Kennedy says. “All our fishing guides act as naturalists who are eager to share the history of the region as well as their expertise developed from having spent years observing wildlife like bottlenose dolphins and shorebirds in the area. We love pulling up crab traps to show kids hundreds of tiny animals thriving in that one little spot of this amazing habitat. … It’s easy to see why we think this is a pretty special place.” “This is about more than fishing to us,” Miller adds. “When little ones are with us in the boat, we want to put something in their minds and hearts they can take home and remember until they come back next time.” m ONE FISH, TWO FISH These fishing experiences will give individuals and families plenty of reasons to get out on the water during the fall and winter. Here are just some of the species you can hope to encounter during your own excursions: FAMILY FISHING In addition to four- to six-hour trips, two-hour fishing adventures for families or kids are also available at Sea Island. Customized to introduce novices to the joys of fishing, these special fishing expeditions are both fun and educational. For those who prefer to stay on land, fishing and crabbing off the dock yields trout, redfish, flounder, whiting, croaker and silver perch. Participants can use their own equipment or rental equipment available on site. FISH ILLUSTRATIONS BY SHAYLENE BROOKS Inshore fishing: trout, redfish, flounder (pictured below), whiting Near-shore fishing: bull redfish Offshore fishing: mackerel (pictured below), cobia, sea bass, summer trout

18 SEA ISLAND LIFE | FALL/WINTER 2014/15 in the swing it’s no surprise that more PGA TOUR pros live and train on Sea Island than any other golf destination in the country. The resort’s world-class golf club is right on the gorgeous coast, and the surrounding terrain and climate afford golfers a place for both rest and recreation. So when they stash their clubs and step away from the course, many of them choose to spend their free time on the island as well. Big names like Matt Kuchar, Chris Kirk, Brian Harman and Harris English can commonly be found around the resort, relaxing and spending time with those they love most. Kuchar, a pro since 2000, now has seven tour wins under his belt. With a busy travel and practice schedule, he takes to Sea Island for the quality time it affords for his family. As a golfer who likes to stay active, he and his wife, Sybi, often spend time on the tennis courts together. “Matt and I take our racquets everywhere,” Sybi Kuchar says. “It’s great exercise and a good escape from golf. The [tennis] facility at Sea Island is beautiful.” Off the courts, the couple and their two sons like to spend their mornings taking runs on the beach or paddleboarding at the Beach Club. “Grabbing a fish taco at Flip Flop [Bistro] for lunch is a must,” she explains, adding that the family generally plays the afternoons by ear. The Kuchars enjoy having the flexibility to try new activities every day at Sea Island, and favorite pastimes include fishing, shooting skeet, swimming and relaxing at the spa. “To end the perfect Sea Island day, we [have] a drink at the River Bar and proceed to Tavola for dinner.” A pro since 2007 with two PGA TOUR wins, Kirk understands the value of being able to spend the day without making a schedule. When he goes off the radar, Sea Island is his favorite locale to get away from it all. Taking a cue from Davis Love III, a personal friend, the Atlanta native enjoys the view from a paddleboard to clear his mind and stay in shape while not on tour. Kirk explains, “The fitness benefits [of Whether hunting quail or fishing, Brian Harman enjoys being on the water at Sea Island. OFF OF THE FAIRWAY PGA TOUR PLAYERS SEEK REST AND RECREATION ON SEA ISLAND WHEN THEY’RE NOT ON THE GREEN. BY DAMON M. BANKS

FALL/WINTER 2014/15 | SEA ISLAND LIFE 19 Top: Harris English with his girlfriend, Helen Marie Bowers, at the Beach Club; bottom: Matt Kuchar playing a round of tennis stand-up paddleboarding] are tremendous. I get a great core workout. … It’s a wonderful way for me to decompress and relax after weeks of traveling on the PGA TOUR. Sea Island is such an ideal place for paddleboarding because it provides the serenity of the back rivers, as well as the challenge of the surf.” The simple luxury of not being on a schedule is what Kirk appreciates most about his time at the resort. After spending the morning on the water, he explains, “The afternoon is a perfect time to visit the Beach Club to meet family and friends for great food and drinks at Southern Tide. … When I’m on the island recovering from my hectic PGA TOUR schedule, this is the perfect day.” A pro since 2009 and a Savannah native, Harman also feels right at home on the water at Sea Island. Instead of paddleboarding, he prefers to be in a boat with his brother and father while the three fish in the waters off the Georgia coast. “You are able to bottom fish ... miles offshore, which allows you to catch mackerel, barracuda, and my favorite-tasting fish, cobia,” Harman says. “When you get back to The Cloister, you can bring your catch in and a chef will cook it to your liking that evening.” Harman can also be found at the shooting range at Broadfield, A Sea Island Sporting Club and Lodge, or teaming up with other pro golfers, such as Love III, for a quail hunt. “The quail hunt is a once-in-a-lifetime [experience in most places], and I am able to do it every year,” he explains of the opportunities Sea Island hunting affords. “I do enjoy my life on the PGA TOUR, but when I come home, I want to relax, and being alone on the range provides me that opportunity.” The activities are endless at Sea Island, where golfers can shed their woods, wedges and putters for fun off the course. If rest is on the schedule, many may consider a day at the Beach Club or lying by a pool. English, a pro since 2011 with two tour wins, is quick to explain that his favorite Sea Island activity off the fairway is mastering the art of relaxation. “The Beach Club and Southern Tide bar are perfect releases from my everyday stress. ... It’s like a vacation without going anywhere,” he describes. “I always take my friends to the Beach Club. … It has everything we need to have a perfect day of relaxation. … From good food, good drinks, good music and great service, you can’t go wrong.” m CARYN LEVY

20 SEA ISLAND LIFE | FALL/WINTER 2014/15 it’s a well-known fact that Sea Island offers an endless combination of activities, dining options and services for adults to enjoy while spending idyllic days and nights at the resort. The same island, however, is appreciated by teens in entirely different ways—whether it’s taking to the golf courses with their friends, having a snack at the Beach Club or convening in the Waterfront Lounge, a teen haven made just for them. Here, Sea Island Life asks some of the teenagers who love the island to outline how they would spend their perfect Sea Island day. family first MY PERFECT SEA ISLAND DAY TEENS SHARE THEIR IDEAL SEA ISLAND ITINERARIES.

FALL/WINTER 2014/15 | SEA ISLAND LIFE 21 BEACH CLUB FUN BY HOLLYN WATKINS, AGE 15 I’m lucky to have grown up on Sea Island and have made so many memories at the Beach Club. My perfect day would start at the Fitness Center with my sisters and friends. We’d exercise, then relax in the water atrium and get a Berry Delicious smoothie (it’s my favorite). Afterward, my friends and family would meet at the Beach Club to lie out on the beach. To cool down, we jump in the ocean or pool, and I might sail or paddleboard. We like to grab lunch at the Snack Shack. I love the cheeseburgers, quesadillas and chicken fingers with fries—they’re the world’s best! For dessert, we get ice cream at Wonderland, then walk to the Waterfront Lounge to hang out with other teenagers. It’s cool when my friends and I have the chance to meet young people from different places. For dinner, I meet my family at our favorite restaurant, Southern Tide. Even on days when I can only enjoy one or two of these activities, I treasure all the memories I make at Sea Island, and I look forward to many more. m There is no place I would rather spend my day than at Sea Island. With activities like fishing, the Shooting School and tennis, it’s never hard to find something to do. My perfect day on Sea Island would begin with a morning tee time at one of Sea Island’s golf courses. After golf, I would make my way toward the Oak Room to enjoy the Crabsino sandwich. Next, I would go to the Beach Club for the afternoon. Here is where it gets difficult: I’ll decide between going sailing, paddleboarding or playing beach volleyball. I would also be happy just relaxing out on the beach. Once the sun starts to set, I would head to the Waterfront Lounge to spend the evening with friends and watch the game. A BIT OF EVERYTHING BY CHRISTOPHER HOLT, AGE 17 Sea Island has been my home for more than 15 years—and each day is better than the one before. When I have free days to spend on the island, it’s as good as it gets. I’m a golfer, and my friends and I love to kick off mornings with a round. Then, I hit the Beach Club to play in the basketball tournaments. When I’m hungry, I stop by the Snack Shack to get the cheeseburger with fries, one of the best things on the menu. Next, I head over to the Waterfront Lounge to play pool or shuffleboard. Back out in the sunshine, I stay cool with one of my favorite activities: sliding into the pool on the new waterslide. To end the day, I stop at Wonderland, grab some ice cream (the Gold Brick Sundae rocks my world) and some candy, and head over to the movie theater to cap off my perfect day at Sea Island. A DAY OF CHOICES BY HENRY HEERY, AGE 17 TEEN SCENE The Waterfront Lounge at the Beach Club is the perfect retreat for teens in high school, featuring a shuffleboard table, smart TV, pool table and an iPhone/iPod jukebox; the lounge has been a hit with young members and guests since opening in spring 2014.

22 SEA ISLAND LIFE | FALL/WINTER 2014/15 TWICE AS NICE BANISH HOLIDAY TENSION WITH TREATMENTS MEANT TO BE ENJOYED TOGETHER. BY DEBRA BOKUR when holiday season rolls in on its annual tide, life can get complicated: hosting dinners, attending parties, shopping, baking, family visits—simply translated, it can mean skyrocketing stress levels. Escaping, even for a little while, to a serene spa setting can be the perfect way to reset your focus and restore equilibrium. Sharing the experience with someone close to you can make it even more enjoyable. Ella Stimpson, director of The Spa and Salon at Sea Island, reminds that romance aside, everyone can benefit from a little reconnection with the important people in their lives. “Couples’ treatments aren’t just for lovers,” she elaborates. “Best friends, siblings, mothers and daughters, brides and their maids of honor can all benefit from some quality bonding time.” Within the sanctuary of Sea Island’s spa environment, the generously proportioned couples treatment suite features a cozy fireplace, tub for two and two massage tables, enveloping guests in an intimate setting that invites relaxation. The room opens onto a balcony, and a private bathroom suite means not having to leave the space to shower after a scrub or wrap. Just in time for the holiday season, the spa menu has been redesigned so most treatments can be customized for two guests in the spa suite. Stimpson explains that whether you are with your mother, best gal pal or significant other, you can maximize the experience by embracing togetherness. “Couples’ treatments deliver the most benefit if you’re with someone you truly enjoy spending time with,” she adds. The sense of well-being that results from a skillfully administered treatment with someone special can last long after the treatment itself. You’ll be ready for holiday traffic and shopping crowds in no time. m mind + body TWOSOME TREATMENTS BEST FRIENDS FACIAL Before you melt into relaxation, bond with your partner in crime over a bottle of Sea Island wine and an assortment of chocolates. This treatment includes one 60-minute facial or massage per person, and 90 minutes of private spa suite time to enjoy the soaking tub, fireplace and balcony. SUITE HEARTS This treatment lasts three hours beginning with an hourlong yoga session for two, followed by a shower and a stay in the private spa suite with a 60-minute massage. Couples also enjoy a 20-minute essential oil bath, a bottle of Sea Island wine, an assortment of chocolates and a special spa gift. Alternatively, twosomes can opt to skip the yoga session and spend extra time in the private spa suite with glasses of mulled wine, sitting by the fire. Elevate your experience at The Spa and Salon at Sea Island by relaxing with people you love.

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24 SEA ISLAND LIFE | FALL/WINTER 2014/15 GOING STEADY ACHIEVE FOCUS AND INNER PEACE THROUGH DIFFERENT METHODS OF FINDING YOUR BALANCE. BY DEBRA BOKUR get fit FOOD FOR THOUGHT Finding balance requires examining not only physical activity but also food intake. The Spa at Sea Island and Fitness Center’s nutritionist and lifestyle coach, Joyce Mattox, offers tips on creating a balanced diet to maintain optimal energy levels throughout the day. FOOD ISN’T COMPLICATED: “With all these packaged items and supplements, it can be overwhelming,” Mattox says. “Food is supposed to be a joy.” She suggests preparing colorful plates with a mix of produce, proteins and complex carbohydrates like whole grain bread. ALL DIETS ARE NOT CREATED EQUAL: “If you’re an intense athlete, your diet will differ from if you are just playing tennis with friends,” she says. “Think about your family history and your lifestyle, and find what works for you.” CONSIDER YOUR SURROUNDINGS: “Home organization and simplification [are] important,” she says. “Clutter ... affects balance in food choices and weight.” Clockwise from left: Stand-up paddleboard yoga; Mahankirn Kaur; the Good Mood technique “Even people who have never done this will enjoy it,” says Bethany Reese, lead yoga instructor at Sea Island. “It’s invigorating and simultaneously calming to be in the river’s natural setting.” Kaur and Reese agree that finding balance— through meditation, the Three Minute Start, yoga or whatever combination works for you—is a step toward a healthier, more harmonious life. For more of Kaur’s techniques and to download the Good Mood app, visit m whether for professional or personal reasons, multitasking is no longer just a skill—it’s a necessity. We’re constantly pulled in different directions, which makes it difficult to focus and causes anxiety. Balance can seem like an elusive concept, but fortunately, there are multiple ways of alleviating stress and achieving equilibrium. Mahankirn Kaur, author of “Three Minute Start,” says that regardless of how busy you are, it’s simple to take a few minutes of your day to help calm your mind and find inner balance. “If you take just three minutes when you find your stress trigger creeping in, you can keep from going into that spiral that leads to other negative emotions like anger or depression,” Kaur says. “Over time, this strengthens your nervous system and balances your mind, helping you to handle these emotions better while bringing you back to your authentic self.” These techniques are not new—Kaur explains that they were used by ancient Indian seers, or “rishis,” thousands of years ago. But in contemporary times, they are more useful than ever. For example, the Good Mood technique is a simple exercise in which you can improve your outlook by sitting with your hands in front of you, right hand over left, like a cup. Inhale through your nose any negative thoughts or emotions, then blow them into your palm, expelling any worries and stress. Another route to achieving balance, yoga, can improve respiration flexibility, muscle strength and tone through regular practice. Sea Island puts a modern twist on yoga with “kayoga,” a fun meld of yoga and kayaking. Sea Island also offers yoga for all levels, including heated yoga and stand-up paddleboard yoga. A naturalist accompanies kayoga classes, which meet at the Rainbow Island dock before heading into the Black Banks River.

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26 SEA ISLAND LIFE | FALL/WINTER 2014/15 DID YOU KNOW? DISCOVER FUN FACTS AND STORIES ABOUT YOUR FAVORITE ISLAND. BY LAUREN MATICH on the isle Nine Lives on Sea Island Visitors may notice a friendly feline welcoming them to Sea Island. Ebony, the resident cat of The Lodge gate, has been a staple at her post for more than four years. “[Ebony] started out as a feral cat that we’d see from time to time,” says Brian Peeples, security officer at the gate. “Over time she’s become tamer, to the point where she is almost a lap cat. … She loves to be petted and brushed, and everyone asks about her if she is not where she can be seen.” Although the security staff at The Lodge makes sure that Ebony’s well taken care of, members, guests and staff alike bring offerings of treats and toys for the cat. According to Peeples, “She is our five-star cat.” 500 to 700 The number of pounds of meat smoked weekly in Sea Island’s smokehouse. Meat often smokes for as long as 18 hours straight. An Artist’s Retreat It is a little-known fact that the renowned ornithologist, naturalist and painter of “The Birds of America,” John James Audubon, is one of the many notable guests who have spent time in the Golden Isles. During his travels in 1831, a storm at sea forced Audubon into St. Simons Sound for a night. After venturing onto shore, he met the owner of Retreat Plantation, Thomas Butler King, who asked Audubon to consider staying a month. Although the artist was only able to stay for an afternoon, King hospitably saw him off with a wagonload of fresh fruits and vegetables. The foundation and chimney of the plantation residence where King hosted Audubon still stand beside the driving range at Sea Island Golf Club. 450 The number of candy canes in Sea Island’s 2013 gingerbread house. There were also 13 pounds of licorice bites, 500 pounds of powdered sugar, 15 cups of cinnamon and 30 pounds of spice gumdrops. JOHN SYME - THE WHITE HOUSE HISTORICAL ASSOCIATION

FALL/WINTER 2014/15 | SEA ISLAND LIFE 27 Keep in Touch Whether near or far, Sea Island is always at your fingertips. Use these social media accounts to stay connected with your favorite island. Be one of the more than 13,000 fans to “like” Sea Island on Facebook, where posts pop up daily with pictures, events and news from the island. MEMBER LAURIE PLATEK Laurie Platek, along with her husband, Rob, and their three children, fell in love with Sea Island. They rented a cottage in 1995 and, after multiple visits to the island, the family bought their own little slice of heaven—a beachfront cottage—in 2009. Now, they spend nearly two months out of the year at their home away from home. Her favorite … WAY TO SPEND A MORNING: At an exercise class at the Fitness Center SEA ISLAND ACTIVITY: Bingo with Billy Bingo INDOOR SPOT ON THE ISLAND: Listening to the piano player on a sofa in The Cloister lobby COCKTAIL ON SEA ISLAND: Front Porch Lemonade TIME OF YEAR: Summer WAY TO ENJOY NATURE: Beach walks to collect sand dollars and look out for sea gulls and dolphins SMELL ON SEA ISLAND: Salty ocean air from her back porch MEMBER LANNY ALLGOOD Lanny Allgood fondly recalls childhood scenes of riding his bike around the live oak trees and buying range balls at the old Corn Barn on Sea Island when his family would rent a cottage for the summer. Now, with his wife, Kate, and their children, he is continuing tradition by making even more happy memories. His favorite … TIME TO VISIT: The week between Christmas and New Year’s Day MEMORY ON THE ISLAND: His sister’s wedding at the Beach Club in 2012 OUTDOOR SPOT: The 18th hole at Ocean Forest Golf Club SWEET TREAT: A Gold Brick Sundae WAY TO END THE DAY ON SEA ISLAND: Listening to Owen Plant or Marjory Lee at the Beach Bar WATER ACTIVITY: Helping his good friend and fellow member, Dr. Joe Jackson III, retrieve his errant drives from various Sea Island golf courses ❍ Favorite Things Front Porch Lemonade The Ocean Forest Golf Club’s 18th hole This photo of the Avenue of the Oaks is one of Sea Island’s most-liked images on Instagram. Join a Twitter conversation about Sea Island with hashtags like #seaisland, #silifemag, #seaislandweddings and #seaislandgolf. A collection of Sea Island videos can be viewed on YouTube. Especially popular are the short clips of island activities like fishing and shooting. With almost 500 pins, Sea Island’s Pinterest account will keep you inspired. Boards cover topics from events to the best Sea Island wedding cakes. Relive Sea Island scenes on the official Instagram account, where members and guests stay updated through photos. Sea Island brides can also share their wedding photos with the hashtag #rehashthebash.