2014 Program - Kiawah Island Golf Resort

Transcription

Gourmet & Grapes Sponsors
Event Sponsors
Signature Sponsors
Mr. and Mrs.
Samuel and
Regina Shapiro
Hyden and Associates
Table Sponsors
Media/Advertisement Sponsors
Food and Wine Sponsors
Thank You to Our Patrons
Mr. and Mrs. J. Preston Covington, III
Ms. Jeanelle McCain
Mr. and Mrs. Edward Stiefel
Mr. and Mrs. Manning Frankstone
Mr. and Mrs. David L. Morrow
Mr. and Mrs. Gary Lackey
Mr. and Mrs. Gregg Morton
Mr. Pete Strom and
The Honorable Donna Strom
Mr. and Mrs. Steve Lunceford
Mr. and Mrs. Andy Phelps
Ms. Sheay Noel
Dr. and Mrs. Robert K. Stuart
Mr. and Mrs. Donald Tomlin
The 2014 Gourmet & Grapes
Board of Directors
Welcome to the Sixth Annual Gourmet & Grapes weekend
at The Sanctuary at Kiawah Island Golf Resort to benefit MUSC
Hollings Cancer Center. We thank you for participating in our special
events and hope that you enjoy a weekend full of culinary talents.
We are proud to focus the proceeds of this event towards Hollings
Cancer Center’s cancer research. Our celebratory weekend features
fine cuisine of the region paired with an assortment of fine wines
from some of the most respected winemakers in the world.
Bill Lacey
Chairman
Nicole Leaf
Event Coordinator
Jonathan Banta
Gourmet Committee
Kiki Cooper
Auction and Charity Committee
Jack Case
Marketing Committee
Hal Jones
Grapes Committee
Angie Cimino
Event Committee
Page 1
Special Thank You
Mr. Bill Lacey for your leadership and guidance.
Ms. Vicky Agnew and Mr. Mike Vegis for helping to ensure the success of another year through their public
relations effort.
Mr. Tom Bewley for his continued marketing overview of this event.
Mr. Vipin Menon, Ms. Kristen Rowe, Mrs. Hope Sweeney and Ms. Angela Cimino for their time and efforts
planning and special attention to details of all the events.
Chefs Brendon Bashford and Jonathan Banta for their extreme culinary knowledge and assistance in bringing
some of the greatest culinarians of the region.
Ms. Terri Hall for her help and expertise with designing the Gourmet & Grapes website for this event.
Mr. Hal Jones with Southern Wine and Spirits for their participation and donation of their valuable time.
Ms. Jessica McAvoy & Mr. Paul Schunemeyer for their assistance in the reservations process.
Mr. Jack Case for his work and counsel. Thank you for all that you do.
Ms. Nicole Leaf who’s organization and efforts has charted the course and kept every aspect on track. Her
knowledge as well as her personality has truly brought the team together.
Participating Chefs and Wineries for the delicious gourmet spread and tantalizing grapes.
GOURMET & GRAPES AUCTION COMMITTEE including Mr. David Evatt, Ms. Alison Gabrielle, Mrs.
Anita Harrison, Ms. Sissy Hewitt, Ms. Marilyn Hoffman, Ms. Melissa Serrano, Ms. America (Phyllis Shaffer),
Mrs. Cynthia Teeter, and Ms. Barbara Whitling for the countless hours of support and dedication to the event’s
Live & Silent Auction. Your commitment to the cause is imperative to the success of Gourmet and Grapes!
To all of the businesses and individuals who supported the Hollings Cancer Center with a donation to our Live
& Silent Auction, thank you for your utmost generosity.
Hollings Cancer Center Intern, Ms. Jenna Quinn for her help managing sponsors and volunteers throughout
the weekend and for the endless hours spent cataloguing auction items and following up with donors and committee members. Thank you for your dedication!
Hollings Cancer Center Intern, Ms. Megan Severn for diving in at the beginning of the semester and quickly
becoming a part of the team.
Hollings Cancer Center Staff, Ms. Lauren Whiteside for her expertise and management of our interns and
volunteers and her assistance with registration and financial donations. Her organizations skills are always such
an asset in everything she does.
And a very special thanks to attendees of the Gourmet & Grapes Events! Without you none of this is possible.
Thank you for your continuous commitment and your dedication to the cause.
Page 2
Weekend Event Lineup
Friday, February 7
An Epicurean Affair
The Ocean Room, The Sanctuary- 6:30pm
Elegant black-tie dining experience in one of The Sanctuary’s most exclusive dining rooms. The evening will
feature The Sanctuary’s very own culinary visionaries and private discussion with vintner Rob Davis of Jordan
Vineyard & Winery. This evening will be held in The Ocean Room’s private dining space, The Wine Room.
Saturday, February 8
Gourmet Culinary Luncheon
The Ocean Room, The Sanctuary- 12pm
Exquisite culinary demonstration and elegant multi-course luncheon featuring Executive Chef Colin Bedford
of The Fearrington House Restaurant in the picturesque Ocean Room. Our guest chef will demonstrate the
preparation of the dishes while Mira Winery pours specially selected wines for each course.
Build Your Own Afternoon
The Sanctuary- 2pm
After lunch attend one of two great seminars featuring Jordan Vineyard & Winery and Laurent Perrier
Champagne. Taste back vintages of Jordan Cabernet with winemaker Rob Davis or sip bubbles as Sarah
Halstead hosts the Champagne tasting seminar.
Wine Odyssey Gala
The Terrace Ballroom, The Sanctuary- 6:30pm
Savor the flavors of the Southeast. Meet the chefs and taste their unique creations while sipping on distinctive
wines from around the world at this main event and auction gala. Then dance the night away with a champagne
and chocolate afterglow.
Sunday, February 9
Farewell Brunch
Jasmine Porch, The Sanctuary- 11:45am
Celebrate the weekend and salute the chefs at this seaside
brunch featuring the chefs of Kiawah Island Golf Resort.
Ask us about
Hollings Cancer
Center and our
groundbreaking
work!
Page 3
An Epicurean Affair
Gourmet & Grapes Celebration Dinner
Friday, February 7th at 6:30pm - The Sanctuary
Executive Chef Brendon Bashford and culinary team of The Sanctuary are proud to host the opening night to
the Sixth Annual Gourmet & Grapes. This elegant black-tie experience will feature The Sanctuary’s culinary
visionaries and private discussions with vintners, Rob Davis of Jordan Vineyard & Winery or Thom Horsey of
Ste. Michelle Wine Estates showcasing Antinori Wine.
Menu
Appetizers - Matthew Fitzgerald
Spicy Thai Beef, Curried Macaroon, Carolina Broiled Oysters, Chicken Liver
Mousse, Lingonberry Jam, Buttered Brioche, Sweet Potato and Spring Pea
Fritter. Minted Labneh
First Course - Ryley McGillis
Rabbit Chop - Heirloom Squash, Candied Pumpkin Seeds, Pomegranate
Second Course - Brendon Bashford
Coastal Carolina Shrimp - Pine Straw Smoked, Dirty Purloo, Co-cola
Third Course - Jason Rheinwald
130* Palmetto Beef Tenderloin - Cabernet Braised Georgia Vidalia Onions,
Pan Seared Hudson Valley Foie Gras, Ocean Room Black Truffle Bordelaise
Forth Course - Robert Brehm
Chocolate Cherry Slice - Flourless Cake, Cherry Creamaux, Dark Chocolate
Sorbet and Caramelized Katafi
Brendon Bashford Matthew Fitzgerald
Executive Chef
Page 4
Chef Tournant
Ryley McGillis
Jasmine Porch
Chef de Cuisine
Jason Rheinwald
The Ocean Room
Chef de Cuisine
Robert Brehm
Pastry Chef
Gourmet Culinary Luncheon
Saturday, February 8th at 12pm- The Ocean Room
Executive Chef Colin Bedford
The Fearrington House Restaurant
A native of England, Colin came to the Fearrington House in
2005 as Executive Sous Chef. Colin’s culinary interest began
early on, taking him to The Castle Hotel, Niagara on The
Lake and Prince of Wales Hotel. Colin partners with local
farmers, using the finest ingredients from the region and our
gardens.
Chef Colin Bedford’s menus have won over loyal diners at
Fearrington House and won critical acclaim, including The
Fearrington House’s national ranking as No. 2 of the top 40
hotels in the south, No. 5 in the US and No. 24 of the 100
hotels in the world (Condé Nast Traveler), one of the top
hotel food destinations in the world (Condé Nast Traveler) and, locally, a Gold Medalist restaurant in
2011 and 2012 (Raleigh News & Observer). In 2012 Chef Bedford was named a Relais & Chateaux
Grand Chef and he was invited to cook at the annual Relais & Chateaux Grand Chef Dinner held in
London, England in April of 2013.
Menu
First Course
Celery Root & Apple Soup with Smoked Crab Salad & Spiced Cake
2011 MIRA Chardonnay -Oak Knoll -Napa Valley
Main Course
Heritage Farms Pork Shank with Parsnip, Pearl Barley, Maple Kale & Cider Sauce
2011 MIRA Pinot Noir “Stanly Ranch” -Carneros, Napa Valley
Dessert
Fearrington House Chocolate Soufflé with Bitter Chocolate Sauce & Vanilla Whipped Cream
2009 MIRA Cabernet Sauvignon- Rutherford, Napa Valley
Page 5
Build Your Own Afternoon
Saturday, February 8th at 2pm- The Sanctuary
After lunch guests can attend one of two great wine seminars featuring
Jordan Vineyard & Winery or Laurent Perrier Champagne.
Back Vintages of Jordan Vineyard & Winery
Mr. Rob Davis, winemaker at Jordan Winery will conduct a tasting of back
vintages of Jordan Cabernet Sauvignons. You will taste and discuss how the
Alexander Valley plays such an important role in his Cabernet production. You
will be able to taste and discuss the back vintages of 2002, 03,04, and others with
winemaker Rob Davis.
Learn more about Mr. Rob Davis on page 18.
Afternoon of World Class Champagnes
Sarah J Halstead, Southeast Manager of Laurent Perrier will take you on a
tasting tour of five different Champagnes from the portfolio, differentiating the
styles of each, as well as rreminiscing about the juicy history of the Champagne.
Enjoy a leisurely afternoon sipping world class champagnes, taste and discus the
entire portfolio production of Laurent Perrier Champagnes. One of the older
Champagne houses founded in 1812.
Learn more about Ms. Sarah Halstead on page 19.
Page 6
The Wine Odyssey Gala
Saturday, February 8th at 6:30pm- Terrace Ballroom
Silent Auction Reception
Sections closing at 7:15pm & 7:30pm & last section 7:45pm
Live Auction
8:30 pm
Special Guests
Richard Todd and Tom Crawford
Cause Auction
Every year, the Hollings Cancer Center supports over 80,000
patient visits. Many of these patients cannot afford the simple
amenities that would make their journey more endurable.
Help us grant their wishes by funding an item from our Patient
Wish List at the Cause Auction during the Silent Auction.
“We make a living by what we get. We make a
life by what we give.” - Winston Churchill
Gourmet & Grapes Auction Committee
David Evatt
Alison Gabrielle
Anita Harrison
Marilyn Hoffman
(Silent Auction)
Melissa Serrano
Phyllis Shaffer
Cynthia Teeter
Barbara Whitling
(Live Auction)
Page 7
Farewell Brunch
Sunday, February 9th - Jasmine Porch
The Chefs of Kiawah Island Golf Resort welcome you to join them in celebration to a successful
weekend and salute to the participating chefs and winemakers!
Ryley McGillis - Jasmine Porch Chef de Cuisine
Soft Poached Egg, Milk and Honey Quick Bread, Crispy Chicken Skin
Jason Rheinwald - The Ocean Room Chef de Cuisine
Beef Oxtail Quiche with Caramelized Onions and Mepkin Abbey Mushrooms
Jonathan Banta - Atlantic Room Chef de Cuisine
Lamb Picadillo with Fried Egg, Smoked Goat Cheese and Mint Chimichurri
Jason Cote - Cherrywood BBQ
& Ale House Chef de Cuisine
Spice Rubbed Pork Loin, Apple Raisin Chutney
Jonathan Williams - Tomasso Chef de Cuisine
Brasato al Barolo: Barolo Braised Beef Brisket over Creamy Polenta.
Robert Brehm - Sanctuary Pastry Sous Chef
Fried Zeppoles, Variety of Sweet and Savory Seasonings
Page 8
Weekend Celebrity Chefs
Jonathan Banta - Chef de Cuisine, Atlantic Room
From his youth, Jonathan Banta had a passion for freshness. Cutting his culinary teeth cooking at a cultural arts
camp three miles from his childhood home in Pittsgrove, New Jersey, he grew up less than an hour outside of
Philadelphia in a rural South Jersey community. He was no stranger to that city’s booming culinary environment
and to the fresh produce supplied to them by the farms near his home. From these early beginnings, Banta went
on to get his culinary degree from Johnson and Wales University, interning at the Gainey Ranch in Scottsdale,
Arizona, under the tutelage of Anton Brunbauer. This became his first experience working in a golf resort setting.
He went on to help open the first restaurant at Running Deer golf club in southern Jersey owned by former Eagles
quarterback, Ron Jaworski. In Philadelphia, with Iron Chef, Jose Garces and Chef Douglas Rodriquez, he worked
at Alma de Cuba. Drawing upon these experiences and gaining more through intense research, he consulted for
a local entrepreneur to open up a Neapolitan pizzeria on Daniel Island where he worked as its Executive Chef.
Before coming to The Atlantic Room, he was Chef de Cuisine and then Executive Chef at 82 Queen and at Rue
de Jean in downtown Charleston. His four great loves are his family, his cooking, his music and, of course, his golf.
Banta is excited to bring his experiences and his passions to the Atlantic Room and Ryder Cup Bar.
Brendon Bashford - Executive Chef, The Sanctuary
Executive Chef Brendon Bashford is excited by the opportunity to lead the culinary team at The Sanctuary at
Kiawah Island Golf Resort. Originally from Brisbane, Australia, Chef Bashford has traveled the world working
within the Fairmont Hotels and Resorts collection of fine hotels. After starting with the hotel company at the
Chateau Lake Louise & Banff Springs, Chef Bashford opened hotels in Dubai and rose to Executive Chef
in Bermuda before moving to the Plaza Hotel in New York City where he oversaw four different restaurants
including the famous Oak Room. He most recently served as the Executive Chef charged with opening the
Fairmont Battery Wharf in Boston.
When asked about his new role at The Sanctuary, Chef Bashford remarked on the similarities between the
Lowcountry and his hometown in Australia and the rich abundance of traditions and native ingredients found
here. “I look forward to the responsibility of directing all culinary activities at The Sanctuary. We are fortunate to
have such a wealth of traditions and native ingredients here in the Charleston area. It fits into my philosophy of
sensible, sustainable and straightforward cuisine.”
Colin Bedford - Executive Chef,
The Fearrington House Restaurant
A native of England, Colin came to the Fearrington House in 2005 as Executive Sous Chef. Colin’s culinary
interest began early on, taking him to The Castle Hotel, Niagara on The Lake and Prince of Wales Hotel. Colin
partners with local farmers, using the finest ingredients from the region and our gardens.
Chef Colin Bedford’s menus have won over loyal diners at Fearrington House and won critical acclaim, including
The Fearrington House’s national ranking as No. 2 of the top 40 hotels in the south, No. 5 in the US and No. 24
of the 100 hotels in the world (Condé Nast Traveler), one of the top hotel food destinations in the world (Condé
Nast Traveler) and, locally, a Gold Medalist restaurant in 2011 and 2012 (Raleigh News & Observer). In 2012
Chef Bedford was named a Relais & Chateaux Grand Chef and he was invited to cook at the annual Relais &
Chateaux Grand Chef Dinner held in London, England in April of 2013.
Chef Merrit Brady - Executive Chef & Owner,
The Pampered Palate Personal Chef Service
The Pampered Palate specializes in creating a unique culinary experience for residents and visitors of Kiawah
Island and the Charleston South Carolina area.
Chef Merrit began his culinary career in Highlands North Carolina in 1995 and quickly realized his passion for
the craft. This passion brought him to the prestigious Johnson and Wales Culinary University in 2001 where he
earned his degree in the culinary arts and graduated Magna Cum Laude in 2003. Chef Merrit held the position
of executive sous chef at 82 Queen Restaurant, a landmark for Charleston’s “lowcountry cuisine”. Chef Merrit
then accepted a position at award winning McCrady’s Restaurant where he held almost every position in the
kitchen and eventually became the executive sous chef. While at McCrady’s, the restaurant held the distinguished
Page 9
AAA Four Diamond Award, the DiRoNA Award of Excellence, Wine Spectator’s “Best of,” and Charleston Post’s “Restaurant of the Year.”
Other accomplishments and experience include a six month internship at the Biltmore Estates in Asheville North Carolina as well as being
a graduate of the Culinary Business Academy and member of the United States Personal Chef Association. The Pampered Palate opened for
business in 2006 with the goal of providing unique and delicious food, great service and establishing a personal connection with each client..
Robert Brehm - Pastry Sous Chef, The Sanctuary
Robert Brehm, Sous Pastry Chef of The Sanctuary has spent the past three years refining his culinary pastry
skills at Kiawah Island Golf Resort. His formal education includes a degree from Johnson & Wales University
and advanced training in preparing fine art of molded truffles, Petit Fours, and Entremets cakes from Vitznau,
Switzerland.
Prior to being hired as the Overnight Baker at The Sanctuary at Kiawah Island Golf Resort, Robert held the
position as Sweets Manager at the Great Harvest Bread Company in Charlotte, NC. It was there that he
where he learned the basics of managing a team and working closely with customers. He has further developed
his keen customer service and pastry skills at Kiawah where he has worked directly with guests and team
members creating special orders, wedding cakes and other specialty projects produced for The Sanctuary Pastry
Department. Passionate about creating decadent cakes and gourmet chocolate work, Robert has competed in
many pastry competitions. He represented Kiawah at the 2011 American Culinary Federation Lowcountry Battle, where he was awarded a
silver medal for a showpiece towering over four feet tall. Robert has brought a fresh perspective and culinary ventures to The Sanctuary Pastry
Team, “I truly enjoy working in resorts such as Kiawah. I get the opportunity to continually practice every aspect of my craft ensuring that
the guests always receive our best work. I get such satisfaction and joy from a beautiful end product.”
Marc Collins - Executive Chef, Circa 1886
Originally from Erie, PA, Chef Marc Collins came to the culinary world by an untraditional path. His original
love was in aviation, but less than perfect vision meant his goal of becoming a jet pilot in the Air Force was not
in the cards. He turned to food at age 16 after working as a chef apprentice on the Paradise II, a private yacht
with a presidential history. That led to a culinary degree from the Pennsylvania Institute of Culinary Arts in
Pittsburgh and a string of cooking jobs, including working at the Erie Country Club, where he served under
Executive Chef David Spadafore, a Gold Medal Winner in the Culinary Olympics held in Frankfurt Germany.
In 1991, Chef Collins moved to San Antonio, where he worked at La Mansion Del Rio under French Chef
Guy Collinet and later at La Louisiane, a restaurant specializing in fine French cuisine and Cajun Creole
cooking. At 23, he took his first chef position at the Fairmount Hotel, an AAA Four Diamond hotel restaurant.
In 2001, Chef Collins was recruited to come to Charleston and take the helm at Circa 1886, where he has
remained since, putting his signature stamp on Lowcountry cooking.
In 2005, Marc had a budding idea for a food and wine festival to be hosted in Charleston, spotlighting the amazing array of talent and
ingredients we have here. Thanks to his dedication and countless hours of preliminary planning meetings, that vision became reality in 2006,
when the 1st annual BB&T Charleston Wine & Food Festival launched. Today, the Festival is a prominent weekend that features over 160
chefs and authors from Charleston and across the country, and over 50 food and wine themed events. For his critical work in founding the
Festival, Chef Collins is the namesake and first recipient of the 2010 Charleston Wine & Food Festival Marc Collins Chef Award.
Jason Cote - Chef de Cuisine, Cherrywood BBQ & Ale House
has been member of the Kiawah Island Golf Resort’s food and beverage team since 2008. After completing his
A.A.S in Culinary Arts and Hospitality Management, Chef Jason took his knowledge and passion for cooking
on the road. He spent sixteen years traveling the country honing his skills and gaining experience. While
cooking for seaside resorts on the rocky coast of his hometown, Kennebunkport Maine, catering for big budget
movies in California and being a private Chef on a sailing yacht off the coast of Florida, Chef Cote has gained
a wealth of experience that has made him a strong and versatile chef.
After leaving Maine for Charleston, Cote held positions with several prestigious restaurants including Magnolias
(Downtown) and Kiawah Island Beach Club before joining the Kiawah Island Golf Resort’s culinary team.
During his time here, Cote has been instrumental in the transformation of a lunch only burger restaurant,
into the hottest new restaurant on the island that is now Cherrywood BBQ & Ale House. His passion for food
and quality continue to make our operation a huge success, and when Jason is not working, you can find him on the golf course or at home
cooking for friends and family.
Page 10
Scott Crawford - Executive Chef/Food & Beverage Director, The
Umstead Hotel & Spa
Executive Chef Scott Crawford leads the helm at the Forbes Five-Star and AAA Five Diamond Herons
restaurant at The Umstead Hotel and Spa in Cary, N.C., combining his love of the dining room with his allure
in the kitchen. The Pennsylvania native has made a name for himself in the South, cooking across most of
the region, and blazing a trail of culinary prestige everywhere he’s worked, including his previous post at The
Georgian Room at the Cloister Hotel in Sea Island, Georgia.
In 2013, Crawford was named a semifinalist for “Best Chef: Southeast” by the James Beard Foundation (his
third nomination with the prestigious organization, for which he cooked in New York City in 2011). Under his
direction, Herons was named one of 2012’s “101 Best Places to Eat in the World” by Newsweek, in addition to
accolades by Food & Wine, Condé Nast Traveler, Travel + Leisure and Southern Living among others.
When Crawford is behind a project, critical acclaim follows: He first earned five stars from Mobil Travel Guide for his regional American
cooking as executive chef of Woodlands Resort & Inn, the Relais & Chateaux property and Gourmand Dining Room located in Summerville,
South Carolina, before being hired away in 2006 as executive chef of The Georgian Room. It was there that Crawford’s coastal Georgian
cuisine earned five coveted stars from Mobil Travel Guide and critical praise including Esquire Magazine’s Best New Restaurant accolade.
“I haven’t looked at food or cooking in the same way since,” says Crawford of his time with Menard. “After that, it all came together for
me.” Crawford takes great pride is showcasing local farms such as Chapel Hill Creamery, Elodie Farm and Cane Creek Farm throughout
the seasonal menus at The Umstead. Crawford is dedicated to utilizing organic produce, farm-raised meats, and local dairy products and he
incorporates his passion for them throughout The Umstead’s food and beverage program.
Chris Edwards - Chef de Cuisine, Salamander Resort & Spa
Inspired by his grandmother’s bountiful cooking from an early age, Chef Edwards quickly learned the value
in this expressive art form as the gateway to creating memorable moments. Classically trained in culinary arts
from Johnson and Wales in Charleston, SC, Chef Edwards trained abroad gaining invaluable experience in
two three Michelin Star restaurants, El Bulli and El Raco de Can Fabes in Spain. Combining this exceptional
international exposure with Italian styled cuisine, Chef Edwards joined the successful Maestro Restaurant in
Tysons Corner followed by the highly acclaimed Fiamma in New York.
He has developed his own style, sharing precise, flavor-filled art on a plate, mixing modern techniques with
the freshest seasonal ingredients, a tribute to his most recent position as Chef to the notable Restaurant at
Patowmack Farm. With his engaging personality, vast knowledge of ingredients and value for his patron’s
opinions, Chef Edwards has carefully styled his menus, highlighting the farm fresh produce and meats of the
Virginia Piedmont.
Matthew Fitzgerald - Chef Tournant, Sanctuary
Chef Fitzgerald, knows how to combine fresh high quality ingredients with simple straight forward preparations
to achieve dishes that satisfy even his most discerning guests. Upon graduation from the prestigious Johnson
& Wales University with an A.A.S. in Culinary Arts and a B.S. in Food Service Management, Matthew
applied his culinary skills as Sous Chef at some of Charleston’s leading restaurants such as Fish, 39 Rue De
Jean and Coast.
He joined the Kiawah Island Golf Resort culinary team in 2006 because of his deep appreciation for the
resort’s uncompromising dedication to culinary traditions and guest service philosophies. He began his
journey in Jasmine Porch working his way up to Sous Chef in less than one year. In 2009, he moved to
Turtle Point Clubhouse as Sous Chef and became an instrumental part in creating the concept and opening
Tomasso with Chef Joe Dion. When Chef Dion was promoted to another position within the resort, Chef
Fitzgerald was the obvious choice to lead the culinary staff of the restaurant. He continues to explore and
develop his talent and creations as he now leads The Sanctuary Banquet Division as Chef Tournant.
Page 11
Steven Devereaux Greene - Executive Chef, An Cuisines
Recognized as a “Rising Star” by Restaurant Hospitality in 2008, Steven Devereaux Greene has possessed a
natural talent in the kitchen since age 16. While working together at Marigold Market in Greenville, SC,
French chef Pascal Hurtebize recognized Greene’s abilities, and encouraged him to pursue a career in the
culinary scene of Charleston, SC. Greene soon moved to Charleston to work in the kitchen of 82 Queen and
quickly advanced to the position of sous chef. After two years at 82 Queen, he moved on to work at McCrady’s,
where he was introduced to and motivated by chef Michael Kramer’s modern gastronomic artistry.
Greene continued to advance in his career through the Dining Room at Woodlands Resort and Inn, South
Carolina’s only Forbes Five-Star Rated restaurant, where he rose from sous chef to chef de cuisine. It was while
he was at the Dining Room that he perfected his skills under admired chefs, chef Ken Vedrinski and chef Scott
Crawford. Vedrinski, who previously spent a number of years at the Oriental Hotel in Bangkok, Thailand, was
able to teach Greene a tremendous amount about Asian fare, culture and cooking techniques.
In 2009, Greene took the position as chef de cuisine at The Umstead Hotel and Spa’s award-winning restaurant Herons, one of the South’s
most well-respected, fine dining restaurants. He led the restaurant to receive its first Forbes Five-Star Rating, AAA Five Diamond Award in
2012 and press recognition in Food & Wine, Conde Nast Traveler, Travel + Leisure and Southern Living. Accepting the position of executive
chef at An in January 2012, Greene achieved his dream of managing an Asian-inspired restaurant, where he incorporates his culinary
experiences and travels into the menu which highlights local vegetables and showcases the freshest seafood and meats presented in a variety
of Southeast Asian preparations.
jimihatt - Founder, Guerrilla Cuisines
Jimihatt, the founder of Guerrilla Cuisine, has been a regular on the Charleston food scene for over 18
years. Guerrilla Cuisine is Charleston’s original collaborative dining project. Well into his fourth season of
Guerrilla, he has hosted over 70 underground dinners and continues to gain popularity in Charleston. His
dinners are consistently sold out as fans continue to vie for the chance to attend.
Each event is a collaboration between jimihatt, the chefs, the farmers, the artists and a particular charity.
Think of it as a local awareness project with proceeds from each event benefiting a selected charity...sometimes
national, often local.
Combining food, art, and music is jimihatt’s specialty. While juggling his popular underground supper club,
he continues to work in local restaurants, collaborate on cookbooks and support numerous local charities.
jimihatt has received local, national, and international press for his underground dining movement. Most
recently jimihatt has appeared on an episode of Hairy Bikers dedicated to a Guerrilla Cuisine dinner.
Jacques Larson - Executive Chef, Wild Olive
Jacques Larson began his professional training at the University of Iowa’s Stateroom, at the age of twentyone. In 1996, he moved to Charleston to aid in opening Peninsula Grill as a sous chef. After a brief stint in
North Carlolina, Jacques returned to Charleston to open Union Hall, Cintra and Mercato restaurants. As
of September 2009, Jacques is currently at the helm of Wild Olive restaurant in John’s Island. Located in
the heart of Charleston’s farming community, Wild Olive enjoys the rich bounty of local products from its
committed local producers. This is done in the Italian tradition that puts the focus on simplicity, quality and
seasonal ingredients.
Page 12
Mike Lata - Chef/Owner, FIG & The Ordinary
Mike Lata is Chef/Partner of FIG Restaurant in Charleston, SC, which he opened in 2003 with Partner Adam
Nemirow. In December 2012, Lata and Nemirow opened The Ordinary, a classic oyster bar and seafood hall
in Charleston’s Upper King district, to much local and national acclaim. The James Beard Foundation has
nominated The Ordinary as Best New Restaurant in 2013, and GQ also named it one of the best restaurants
of the year.
A native New Englander, Mike started his culinary career at an early age, working in kitchens in Boston, New
Orleans, Atlanta and France before landing in Charleston in 1998. Mike is a hands-on, self-taught chef who
continues to delight making the most basic things delicious, creating food that is bright, uncomplicated and
understated. His longstanding and outspoken commitment to support local farmers, fishermen and purveyors
has cemented his position as a notable champion for Charleston’s flourishing culinary renaissance. Mike is
an active member of the Southern Foodways Alliance, co-founder of the Charleston Slow Food convivium, and the Official Charleston
Representative for the Charleston Convention & Visitors Bureau.
Nominated in 2007 and 2008 for the James Beard Foundation Award, Best Chef: Southeast, Mike took home the award in 2009. His food,
philosophy, and contributions to the Charleston community have earned him recognition on national platform, including coverage in Food
& Wine, Bon Appetit, Esquire, Garden & Gun, Southern Living, Travel + Leisure, USA Today, The New York Times and many more. Mike
competed on the Food Network’s “Iron Chef America” and was featured on the same network’s “The Best Thing I Ever Ate.” He was profiled
on Dateline’s “Platelist,” which described Mike’s food as “so good it will buckle your knees.” FIG has been consistently voted “Best Restaurant
in Charleston” by Charleston City Paper readers and continues to be a favorite local destination.
When he’s not in the kitchen, Mike can be found hitting the links, riding his prized Ducati motorcycles, or enjoying life with his wife,
Emilee, and their year-old son, Henry.
Ryley McGillis - Chef de Cuisine, Jasmine Porch
Managing various aspects of the restaurant for three year running, Ryley McGillis is at the helm of The
Sanctuary’s signature dining experience. Chef Ryley passionately “revisits” Jasmine’s original concept roots;
The traditions of the Lowcountry. Chef Ryley trained and graduated from both Le Cordon Bleu Academy
and Florida State University. Raised and educated in sunny Florida, Chef Ryley’s exposure to food and dining
diversity helped develop his natural appreciation and ability towards cooking and entertaining. To this day his
favorite cooked items are simple, timeless, whole food dishes. This approach has enriched the food and service
ways of Jasmine Porch’s award-winning southern style offerings.
Prior to joining the Kiawah Island culinary team, Chef Ryley held coveted Charleston restaurant positions:
Zinc Bistro and Bar (Mount Pleasant) and Charleston Place Hotel (Downtown). Chef Ryley makes his mark
supporting annual community events such as the Taste of Charleston, Gourmet & Grapes, Ronald McDonald
House Five Star Day, Charleston Stage Gala and Jasmine’s own Stones Throw Series. It is through these efforts that Chef Ryley and the
Jasmine Porch culinary team can be stewards of the immediate farm and fishing resource community.
Steven Meese - Celebrity Chef, A Chefs Journey
Steven’s love for food began in his parents’ native Greece where he spent his early childhood. Later, the family
relocated to Daytona Beach, Florida, where he worked with his mother Elizabeth at the family restaurant,
learning the ins and outs of the restaurant business.
At 18, Steven moved to Chicago, training in some of the city’s finest hotels and restaurants. In 1990, Steven’s
passion to extend his culinary training took him Walt Disney World. For over a decade, Steven would
apprentice under Disney’s finest chefs, including Daryl Mickler, Great Chef ’s of the East; Raymond Pitts,
renowned German chef; and Michael Laduke, a frequent judge on Food Network’s Iron Chef and Chopped.
Chef has trained under some of the industry’s most accomplished Chefs, including several James Beard Award
winners.
In 2003 Chef was nominated for Rising Star Chef Southeast and gained national acclaim for his technique and style towards Mediterranean
Cuisine. Chef has displayed his world-class talent at prestigious James Beard Events, Taste of the Nation with national and world-reknowned
chefs Anthony Lamas, Diego Oka, Jonathan Sawyer, and Nicholas Stefanelli to name a few.
Page 13
Meese has cooked for a US President, Governor, Senators, Scott Beck, founder of Einstein Bagels, Blockbuster, and Boston Market, along
with many celebrities and sports figures in his decorated career. Chef is currently hosting a new travel cooking show, A Chefs Journey, airing
spring 2014 on PBS. The show features the best chefs in the country, their signature restaurants, and showcasing their unique cities. Chef
Meese is also the Director of Culinary Arts at The Ridge Gardens in McClure, Ohio. When Steven is not on television or in the kitchen, he
is deeply involved with Share Our Strength No Kid Hungry as an ambassador chef, raising funds and awareness to end childhood hunger in
America, as well as American Cancer Society.
Mike Moore - Owner/Executive Director, Blind Pig
Mike was born and raised in the small, rural town of Elm City in North Eastern Wilson County. This very
modest agricultural belt of the Coastal Plains of North Carolina is known for a humble cuisine and tradition
of whole hog barbecue, preserving and slow cooking. This part of the south is steeped in sociological history
woven with methods long passed down of sustenance farming. Mike learned the values of hard work and
farming at a very early age helping his uncles and friends of family in the fields and produce stands with
vegetables and tobacco and later took a path of public service with an early career in law enforcement with the
Raleigh Police Department.
At a crossroads In 2003, and in his early twenties, Mike packed his truck with a dog, a surfboard and most of
his belongings and drove across country to embark on a journey in the art of cooking with a new direction and
career. Throwing all caution to the wind and spending every bit of money he ever saved, Mike cut his teeth in
the city by the bay and that meant worn down, tattered and beaten in the Tenderloin but he gained a wealth of humility in the process. San
Francisco regardlessly inspired him creatively and passionately with food and cuisine. Reinventing himself from a former career and lifestyle,
Mike relocated from Northern California and the San Francisco Bay Area after graduating from a classic French culinary school to Asheville,
NC. Since 2005, Mike has worked for almost a decade in a changing and now thriving food destination through a pedigree of restaurants in
Asheville from The Market Place Restaurant under chef Fred Snyder and owner Mark Rosenstein to The Admiral with chef and dear friend
Elliott Moss and Drew Maykuth.
In March of 2013, Mike and partner Jason Caughman formerly of Pisgah Brewing Company as well as chef and owner Adam Bannasch of
Zambra conceived Seven Sows Bourbon & Larder- a brick & mortar restaurant concept which is seated in the deep and complex history of
Southern cuisine with similar spirit, boundless creativity and passion for the art of cooking. The curious name ‘Seven Sows’ is derived upon
a personal story of heritage and perseverance in Eastern North Carolina. Seven Sows is in memorial reflection and paying homage to Huldah
Hart. Huldah, Mike’s living grandmother born in 1909, was once a poor farmers wife, who’s husband died suddenly in 1954 leaving her
with four children to raise alone, 42 acres of tobacco in the fields and seven (skinny) sows in a bleak mud pasture. Huldah, in grace and true
Southern resilience, went on to sharecrop with the community, work as a restaurant host and waitress and eventually raise her children and
survive by working as butcher and meat packer in pork.
In December 2013, Mike was inducted as a StarChefs Rising Star in Charleston, South Carolina as a recipient and winner for the Carolina’s
with the prestigious Community Chef Award elected among only three other top chefs in the nation since 2007. Mike helps to lead the
restaurant at Seven Sows in its vision and concept and works as chef de cuisine very closely with his equally important head chef Caitlin
Mcmillan in creating a unique menu that associates traditional Southern foodways with creative, refined and modern touches and techniques
as well as harboring a comfortable, friendly and memorable dining experience for all its guests.
Fred Neuville - Chef/Owner, Fat Hen
Chef Fred Neuville has been the founding Chef / Partner of some of Charleston’s favorite restaurants. In 2007
Chef Neuville left to go out on his own with his family and open Fat Hen Restaurant (Low Country French).
Neuville spent his days in the restaurant fast lane making an indelible mark on the Charleston food scene.
Ready to fuse his passion for food and family, Neuville opens Fat Hen as an outpost for culinary delights and
domestic enjoyment.
Satisfying his wanderlust, in 1992 Neuville ventured to Colorado to work for Aspen’s Milan’s Greenhouse
restaurant. It was there that he was recruited as a senior instructor and, later, assistant director, at the School
of Culinary Arts in Denver, CO.
Page 14
After five successful years in the mountains of Colorado, Neuville longed to return to the Southeast. In 1997, he accepted a job as Executive
Chef at the Jasmine Porch Restaurant located within the celebrated Kiawah Island Resort in South Carolina and later moved to serve as
Executive Chef for “Events by Stephen Duvall” in Charleston. Along the way, Neuville received several coveted industry awards from the
American Culinary Federation, the Southern Bridal Show, the Celebrity Pro/Am competitions and the Western Regional Conference.
Neuville was recognized by national publications such as Bon Appetit and National Geographic Traveler. Fred Neuville serves as Chef Chair
for Darkness 2 Light.
Not only has Neuville opened a restaurant, but he and his wife, Joan, are parents to four amazing adopted foster children, who will each play
a role at Fat Hen. “I couldn’t be happier with the diversity of my work and home life,” says Neuville. “Or busier!”
Jason Rheinwald - Chef de Cuisine, The Ocean Room
Jason Rheinwald looks to build on the culinary excellence that this premier establishment has become known
for by introducing his own creative interpretations of contemporary American cooking. Diners will indulge in
dishes made with locally sourced, seasonal ingredients prepared with a French influence that Chef Rheinwald
acquired at the Le Cordon Blue Institute of Culinary Arts at the PCA in Pennsylvania. “I try to stay focused
with my food, sourcing the best ingredients we can and letting them shine. I became a chef because of my
obsession with food, wine, restaurants and the whole dining experience,” exclaims Chef Jason.
Having started his culinary career at Kiawah Island Golf Resort more five years ago, Rheinwald has applied
his love of food in various kitchens across the resort including Turtle Point Clubhouse and the Banquet
Department at The Sanctuary at Kiawah Island Golf Resort. Chef Jason has found himself heavily influenced
by his family and fellow culiniarians, such as classic American Chefs like Mario Batali and Thomas Keller. In
his kitchen, Jason applies skills and techniques acquired from working with Jennifer Girasole of Le Cordon
Bleu Culinary School and one of Kiawah’s own, previous Chef Tournant of The Sanctuary, Joe Dion.
Excited for his role as Chef de Cuisine, Jason lights up when asked about what future diners have to look forward to at The Ocean Room.
“Diners come here looking for a dining experience, not just a dinner. Our guests can expect The Ocean Room team to deliver an honest, well
thought out menu. We are an ingredient driven kitchen and are always looking forward to what each season has to bring to us.”
Chef Nico Romo - Culinary Executive Director, Fish Restaurant
Nico Romo has directed Patrick Properties’ celebrated culinary programs across four historic venues since
2007, crafting vibrant seasonal interpretations of classic French cuisine with delicate Asian touches.
This year, Chef Romo hosted the 2013 James Beard Foundation Award semifinalist announcements in
Charleston, as well as more than 100 French Master Chefs and the French Ambassador to the U.S. as part of
the Maîtres Cuisiniers de France - l’Académie Culinaire de France North American Conference. Next up, he
will cook alongside renowned celebrity chefs Daniel Boulud and Eric Ripert as part of a charitable fundraiser
benefitting Our Shared Ground in Moorestown, New Jersey. Chef Romo will also host the Chef ’s Collaborative
Sustainability Awards and participate in his second consecutive Le Taste of France exposition in New York’s
Bryant Park. Other prominent appearances include showcases at the Culinary Vegetable Institute, De Gustibus
Cooking School and his sold-out dinner at the famed James Beard House.
Chef Romo is the youngest-ever Master Chef of France (Maîtres Cuisiniers de France) and US member of The French Culinary Academy
(l’Académie Culinaire de France). Both elite international assemblies comprise the most highly skilled chefs in techniques and traditions of
the French culinary art. Chef Nico is one of just 65 French Master Chefs nationwide, and the only recipient in South Carolina.
Now in Charleston, Chef Romo delights guests with his warm candor and inspired menu of locally harvested, sustainable cuisine as executive
chef of Fish Restaurant.
Page 15
Spencer Thomson - Executive Chef/Partner, Nose Dive
Devereaux’s Spencer Thomson is a native of Virginia who worked in restaurants around the Roanoke area
before moving to Charleston, South Carolina to attend Johnson and Wales University. After receiving his
associate’s degree in 2001, he honed his culinary skills at such legendary area restaurants as 82 Queen and The
Woodlands Inn and Resort.
One of the most influential experiences of Spencer’s career has been working for celebrated chef Michael
Kramer at McCrady’s from 1999 to 2003. Spencer was one of the first employees at McCrady’s to start on
garde manger and work through every station of the kitchen, accumulating the full experience along the way.
In 2009, he had the invaluable opportunity to stage for a month at Guy Savoy in Paris, getting experience at
of the famous chef ’s Michelin Three Star restaurant. He’s also had the pleasure to host several renowed chefs
in the Devereaux’s kitchen, including Thomas Keller, Guy Savoy, Justin Bogle, Wylie Dufresne, Alexandra
Guarnaschelli, Sean Brock, Art Smith, Grant Achetz, Scott Crawford and Ken Vedrinkski.
Spencer began working for Devereaux’s prior to its opening in 2005 and was instrumental in establishing the restaurant’s concept. He has a
deep respect for traditional culinary techniques, particularly that of French convention, but combines these time-honored foundations with
new, innovative practices and ingredients. Seasonal, regional ingredients always have a place on his menu, and he has cultivated relationships
with producers like Greenbrier Farms, Terry Goldenstar, Bethel Trail Farm, Jackson Farms, Beechwood Farms, Anson Mills, Bio/way Farms,
Parson’s Produce, Happy Berry and Jeff Isbell to assure that his dishes shine with the best heirloom flavors.
In his spare time, Spencer takes full advantage of Greenville’s natural beauty by hiking and camping in the company of his wife and two dogs.
He and his wife welcomed their first child, daughter Norah, in 2011.
Nathan Thurston, Chef of Stars
is a graduate of the highly acclaimed Johnson & Wales University with degrees in business and culinary arts.
Earlier in his career, Chef Thurston was at the helm of the The Ocean Room located in the luxuriously appointed
five star and four diamond rated Sanctuary Hotel on Kiawah Island Golf Resort. In addition to overseeing The
Ocean Room, Chef Thurston was also responsible for overseeing all culinary facets of The Sanctuary including
Jasmine Porch, Loggerhead Grill, and Banquet Operations. Throughout Chef Thurston’s career he has also
cooked at the historic four star and four diamond Biltmore Estate (Asheville, N.C.), Josephine’s Café (Marion,
N.C.), and the four star and four diamond Atlantic Room at Kiawah Island Inn.
Chef Thurston is very active in the competitive realm earning first place at The Annual Adluh Grits Competition,
the Le Grand Cuisinier Gold Medal, and multiple gold, silver, and bronze medals in American Culinary
Federation sanctioned competitions. In addition to Chef Thurston’s role at Stars, he serves as Chairman of the
Board for The Greater Charleston American Culinary Federation and teaches Southern Cuisine and European Cuisine at The Art Institute
of Charleston.
Chef Thurston serves as an ambassador to the community as Chef Thurston and team support many national and local charities. Chef
Thurston has been an avid supporter of The National Kidney Foundation, Darkness To Light, The Ronald McDonald House, Hollings
Cancer Center, and The Legare Farms Education Foundation by catering numerous events to raise funds for these non-profit organizations.
“My philosophy is to strive for excellence in every aspect that I endeavor. Embracing this philosophy commits me to utilizing the finest local
and artisan ingredients available to craft my southern cuisine.”
Page 16
Denny Trantham - Executive Chef, Blind Pig
Executive Chef Denny Trantham was raised in Haywood County, North Carolina. Coming from the Southern
Appalachian culture, he has been exposed to the rich traditions that the South has to offer. His culinary skills
are reflected today in his innovative & diverse Southern elegance cuisine that is offered throughout the resort.
He works closely with local famers in order to provide the freshest ingredients, while also supporting the local
economy.
Chef Trantham attended Johnson & Wales University in Charleston, SC where he earned his Associate Degree
in Applied Science of Culinary Arts and was awarded the Cordon Bleu. After graduation, he completed his
apprenticeship at the National Press Club in Washington D.C. He subsequently continued his education at
Montreat College, where he graduated Cum Laude with a Bachelors degree in Business Administration. He
worked at The Grove Park Inn Resort & Spa from1991 until 1997, and left holding the position of Executive
Sous Chef. Continuing his career, he worked as Executive Chef with Marriott Sodexo at Western Carolina University and at Harrah’s
Cherokee Casino as Restaurant Chef. He then finally returned to The Grove Park Inn Resort & Spa in 2007 as Blue Ridge Dining Room
Chef de Cuisine, being promoted to Executive Chef in October of 2009 and concluding in October of 2012. He is currently employed as a
Food & Beverage Consultant with Ballentine Equipment in Greenville, SC along with participating in local culinary events. Chef Trantham
continues to actively participate in lecture and cooking demonstrations for local schools, news channels that included Good Morning
America along with guests attending special events at The Grove Park Inn Resort & Spa. He has also had the distinct honor in coordinating
in serving meals for President Barack Obama & First Lady Michelle Obama during a weekend getaway to the Grove Park Inn Resort &
Spa in April of 2010. He is recognized as a Certified Executive Chef as well as Certified Culinary Administrator by the American Culinary
Federation along also currently pursuing his MBA at Montreat College in Asheville, NC.
Ken Vedrinski- Owner and Executive Chef, Trattoria Lucca
and Code del Pesce
Ken Vedriski is executive chef, owner and sommelier of Trattoria Lucca in downtown Charleston and his newly
opened all Italian seafood restaurant that overlooks the Atlantic Ocean, Coda del Pesce.
His first role as an executive chef was at the acclaimed Opus Restaurant in the former Swissôtel Atlanta, where
his talent was quickly lauded when Opus was named “One of the Best New Restaurants in America (1991),” by
Esquire Magazine. Chef Vedrinski was an early adopter to the practice and promotion of farm to table freshness
as he heralded Georgia homegrown foods, landing him a spot on The Today Show.
Vedrinski also served as executive chef at The Restaurant at Woodlands Inn & Resort where he earned the only
Mobile Five-Stars awarded to a South Carolina restaurant. In 2002, the restaurant received the only perfect
food score in North America byCondé Nast Traveler.
Vedrinski then moved to Daniel Island, a suburb of Charleston, where he co-owned and operated Sienna Restaurant, his first professional
commitment to exclusively Italian cuisine. Once again, Esquire Magazine took notice with yet another, “One of the Best New American
Restaurants (2004),” designations. (“Were I to award points in this annual restaurant survey, only Sienna would get a ten solely for its
cooking.” John Mariani, Esquire Magazine)
The charming restaurant was a James Beard Award semi-finalist for Best New Restaurant in 2009, and Vedrinski was also recognized as a
James Beard Award semi-finalist for Best Chef in the Southeast in 2011. With a devoted local following and industry acclaim, Ken Vedrinski,
Trattoria Lucca and Coda del Pesce are redefining Italian cuisine in the Lowcountry.
Page 17
Jonathan Williams, Tomasso at Turtle Point Chef de Cuisine
Jonathan Williams grew up in a military family and was exposed to various culinary mores in Japan, Europe,
Latin America, and the United States. However, he developed his true passion for food and gained his first
culinary experience while working in local restaurants along the Crystal Coast area of North Carolina.
Originally considering a degree in business management in 2004, he decided his true calling and passion was
in culinary arts and he went in search of “hands on” experience. He spent the next seven years improving his
culinary capabilities while working in resort areas in North Carolina, as the “Grill Master” Beach Bar and Grill,
Caneel Bay Resort, St. Johns, U.S.Virgin Islands, and as the Banquet Manager and Sous Chef, Steamboat
Grand Resort Hotel, Steamboat Springs, Colorado.
With a desire for a warmer climate, Chef Jon moved to Charleston and joined the Kiawah Island Golf Resort’s
culinary team. He managed various aspects of Tomasso at Turtle Point culinary operations for the two years
prior to assuming his current position. During his time at Tomasso’s, Jon has been instrumental to the continued improvements to the
menu and to the quality of our restaurant guest’s culinary experience. Chef Jon has been simplifying the menu with true Italian flavors in an
approachable way to all guests, putting an emphasis on small plates for families to share while keeping true to the ingredients. Chef Williams’
creative energy and enthusiastic approach brings new excitement to theTomasso dining experience.
Winemakers and Special Guest
Rob Davis, Winemaker
Rob Davis holds the rare distinction in California of serving as winemaker at a singular winery for more than
35 years. He arrived in the Alexander Valley in 1976 to oversee production of Jordan’s inaugural vintage: a
Cabernet Sauvignon made in the Bordeaux style. By 1979, Davis introduced a Chardonnay with the hope of
someday discovering in Sonoma County a distinct minerality similar to the great white wines of Burgundy. His
tremendous technical background, empirical wisdom, desire for discovery, and meticulous quality standards
remain a guiding force in the vineyards and cellars at Jordan.
When second-generation vintner John Jordan took the reins in 2005, Davis was thrilled to accept Jordan’s
challenge to elevate quality even higher. Fruit sourcing became Davis’s first objective, identifying top growers
whose exceptional fruit could complement the best blocks of Bordeaux varieties planted on the Jordan Estate.
Davis and the winemaking team also extended bottle age of Jordan Cabernet Sauvignon to two full years beginning
with the 2006 vintage, launched an extensive soil mapping study, and decreased the malolactic fermentation on
Jordan Chardonnay to retain even more minerality and acidity. His inner scientist keeps experiments constantly
in progress in the vineyards, laboratory and cellars. Davis’s commitment to the timeless qualities of balance and
elegance has never wavered. While many winemakers have followed the trend of making overripe, heavily oaked,
high-alcohol wines to wow critics in blind tastings, Davis continues to pick his Cabernet Sauvignon grapes
at optimal sugar levels that preserve acid and keep alcohols near 13.7 percent. His philosophy of aging in a
combination of new and used barrels helps create a wine that is complex but not over extracted. Thanks to Davis’s
tenure, the consistent characters delivered in every vintage of Cabernet Sauvignon and Chardonnay—beautiful
fruit, silky tannins and a lingering memory—have made Jordan an icon and one of the most popular wines
on restaurant wine lists for two decades. Born and raised in Sacramento, Davis remains active in cooperative
research at UC-Davis, the American Society of Enology and Viticulture and the Sonoma County Technical
Tasting Group. He is an avid swimmer, cyclist and runner, competing in several triathlons each year. Similar to
his mentor, André, he continues to travel throughout the world in an effort to learn more about the miracle of
wine.
Page 18
Sarah J. Halstead
Trained as a classical pianist from a young age, Sarah has always been invigorated by performing and
entertaining. As dreamers do, she ventured to The Big Apple to pursue her passions.
While braving the NYC acting world, Sarah immersed herself in the restaurant scene and developed
a new passion: wine. In pursuit of establishing herself as a wine representative, Sarah began her
career at Winebow serving the city’s most persnickety wine directors. She worked simultaneously
as a Sommelier at Del Friscos Steakhouse in Rockefeller Center, while successfully completing the
Wine, Spirits, Education & Trust, higher certificate.
With her reputation flourishing, The Hess Collection recruited Sarah as their New York State
Manager. Under the tutelage of Donald Hess she spent two years enhancing her expertise before
seeking out new horizons to soak up. Sarah settled in Miami Beach, Florida, and joined Allied
Domecq (now Pernod Ricard), as Champagne Ambassador for Perrier Jouët and GH Mumm.
During this eight-year tenure Sarah’s fixation for golden bubbles grew to trump all other passions.
Now in her third year with the highly esteemed Laurent Perrier US, Sarah feels like a Champagne
flute overflowing with joy and fulfillment. She believes her journey to discovering her ultimate
passion is reflective of how the Champenoise discovered Champagne – infinite patience in the face
of trials and tribulations, and glorious happenstance.
Gustavo Gonzalez, Winemaker
With two decades of fine wine production experience, Gustavo brings a unique integration of all
facets of winemaking to Mira Winery. After completing a very broad university education, Gustavo
began his professional winemaking career as a laboratory technician at Robert Mondavi Winery
in Napa. Demonstrating both an expedient assimilation of the winemaking process as well as
creativity and innovation, Gustavo’s zeal for winemaking was recognized early in his pursuit. The
result was ever increasing winemaking responsibilities, assignments abroad (Gustavo speaks English,
Italian, Spanish, Portuguese and German) and an uncanny intuition that makes Gustavo the expert
winemaker he is today.
An accomplished winemaker responsible for some of the most famous wines in Napa Valley, Gustavo
has gained a well-earned reputation around the world: his wines consistently receive high marks.
In fact, one of Gustavo’s wines, Tenuta dell’Ornellaia 2001 Masseto, was described as “perhaps the
greatest Tuscan red ever” and was awarded a perfect 100 point rating by Wine Spectator. During
Gustavo’s tenure at Robert Mondavi Winery all of his Cabernet Sauvignon Reserve wines achieved
at minimum a 95 point rating from the top publications, a point streak never before accomplished
by this winery.
Page 19
Thom Horsey, Wine Educator
Thom Horsey, National Wine Educator for Ste Michelle Wine Estates, is a 35 year veteran of the wine
industry having begun his career in a retail wine shop in Ellicott City, MD in 1978. Since getting the wine
bug at 19 years old, Thom’s efforts were focused on a career in the wine industry. While getting a BS in
Business Management at Virginia Tech, he taught wine classes to the student population thru the university
short course program and also made a wine in the University’s Food Science & Technology Department’s
Wines & Vines class.
After graduation he spent 2 years at the distributor level in Maryland before joining Robert Mondavi Winery
in 1988 as the DC Market manager. After several promotions and 16 years he transitioned to Constellation
Wines after their purchase of Mondavi where he spent two years before joining Rodney Strong Wine Estates
in 2007. Thom joined Ste Michelle Wine Estates in 2013. Thom has conducted well over 1200 training’s,
seminars, dinners and tastings on almost every aspect of wine. He founded the Ladybug Wine School in
Richmond, Virginia, which helps raise money for the Ladybug Fund, an effort to ensure Children with
Special Needs get the therapy and services they need. Thom lives in Fredericksburg, Virginia.
Participating Grapes
from Around the World
Antinori
The Antinori family has been involved in the production of wine for over six centuries, ever since, in 1385,
Giovanni di Piero Antinori entered as a member, the “Arte Fiorentina”, the Winemakers’ Guild of the city
of Florence. During this entire long period, thorough twenty six generations, the family has always directly
managed this work with courageous and, at times, innovative decisions, but always maintaining, unaltered, a
fundamental respect for tradition and for the territory in which they have operated.
Treasury Wine Estates
Treasury Wine Estates (TWE) is a unique global wine company with an international portfolio of new world
wines. From the establishment of Australia’s Penfolds in the mid-1840s to the 1876 founding of Beringer
Vineyards, Treasury Wine Estates is a winemaking legacy. The TWE portfolio includes iconic brands such as
Chateau St. Jean, Lindeman’s, and Wolf Blass.
Row 11 Winery
Founded in 2004 by Richard de los Reyes, the Row Eleven Wine Company (makers of Row Eleven, Stratton
Lummis, and Civello) earns top billing on the best wine lists. Rarely sold in wine stores, these three exciting
brands can be found in many of America’s greatest restaurants, such as The Four Seasons Hotel Group, Alain
Ducasse, Wolfgang Puck’s Postrio, Cut and Spago.
Page 20
Participating Grapes
from Around the World
Laurent-Perrier Champagnes
Champagne house founded in 1812 and is the main company of the Laurent-Perrier Group, whose other
flagship brands include the houses of Salon, De Castellane and Delamotte. Laurent-Perrier Group also acquired
Chateau Malakoff as of 2004. With over 1,200 grape growers with supply contracts, Laurent-Perrier exports to
more than 120 countries. Laurent-Perrier rose to become one of the world’s bestselling champagne brands as of
2005, behind only Moët et Chandon and Veuve Clicquot respectively.
Mira Winery
Born as the result of a challenge made to acclaimed winemaker Gustavo Gonzalez, “Could a Napa Valley
winery produce a Syrah in the truest Rhone style, encompassing the quality and complexity to put it in a league
with renowned producers such as Auguste Clape?” Gustavo, having been with Robert Mondavi Winery for 17
years before joining Mira, and working all over the world, had already produced a 100-point rated Italian red
wine and willingly accepted the challenge under one condition - that he would be able to get the right grapes.
As fate would have it, Larry Hyde of Hyde Vineyard, one of the most prestigious grape growers in the Napa
Valley, offered Gustavo his acclaimed 877 clone. The result was the 2009 Mira Syrah.
Artesa Winery
Set high into a hilltop with panoramic views of Napa Valley, San Francisco Bay and its own estate vineyards,
it’s easy to see why Artesa is called the Jewel of Carneros. Perhaps no other winery captures the multi-faceted
beauty of this windswept, world-famous appellation as dramatically as the Artesa estate, where the fusion of
architecture, artistry and winegrowing reaches soaring heights.
Jordan Vineyard & Winery
Winery in 1976 with the vision of producing world-class Cabernet Sauvignon and Chardonnay from Sonoma
County. Rob Davis has been making wine at Jordan for over 30 years and has been the only winemaker at
Jordan winery. Over the years we have worked to craft wines that reflect our estates with great depth and beauty.
Today my son, John, leads Jordan Vineyard & Winery into each new vintage. - Tom Jordan, Founder.
Ste. Michelle Wine Estates
Washington State’s oldest and most acclaimed winery located on picturesque grounds near Seattle. The winery is
known for award-winning Chardonnay, Cabernet and Merlot and is recognized globally as a leader in Riesling.
The winery has winemaking partnerships with two of the world’s most distinguished vintners: Col Solare is
an alliance with Tuscany’s Piero Antinori and Eroica Riesling is a partnership with the Mosel’s Ernst Loosen.
Chateau Ste. Michelle was selected as “Wine Enthusiast” magazine’s 2004 American Winery of the Year.
Neil Empson Italian Selections
Founded in 1972, Milano-based Empson & Co. has pioneered the exports of fine Italian wines and led the way
in taking Italy’s viniculture seriously - decades before the competition. Number 1 in the U.S. market, the Neil
Empson Selections stand for premium quality, consistency and reliability throughout the world. The Empson
logo marks some of Italy’s finest offerings, from cult Barolos to exciting Super Tuscans and new Mediterranean
gems. The Empson team provides expert professional services in wine marketing, logistics, advertising and
communications, liaising top Italian wineries with the best international restaurants and wine stores.
Joseph Carr
Joseph Carr was an award winning Sommelier and international wine industry executive who set out on his
own in 2005 and founded Joseph Carr Winery in Carneros, California. It was, as Mr. Carr says, a chance to
follow a dream. “We’re a family owned company dedicated to making world class, handcrafted wines. We work
with small growers, coopers and winemakers producing elegant, sophisticated, yet approachable wines from
Napa Valley, Carneros, and the North Coast of California.”
Page 21
Auction Rules and Regulations:
• Bidding will be by assigned numbers only.
• Seller does not warrant or represent, and in no event shall be responsible or liable for the accuracy of the description
of the item being offered, or the accuracy of the program.
• When bidding on an item, raise the bid card with your number plainly visible to the auctioneer. Should a dispute
arise between the bidders in the live auction, or should the auctioneer doubt the validity of any bid, the auctioneer
shall have the absolute right to resolve the dispute and determine the successful bidder, re-offer, re-sell, or withdraw
the lot in question.
• No bid shall be valid unless acknowledged by the auctioneer. The highest acknowledged bidder shall be deemed to
be the purchaser of the lot, subject only to compliance with applicable state and local laws. Purchaser warrants that
he/she will pay the full purchase price therefore forthwith. Title to any wine or other item sold at either auction shall
not pass until payment has been made, at which point the purchaser shall have full responsibility for, and bear the
risk of loss to the lot.
• Payment in full for all items is due on the day of the auction at the auction site by cash, check, or credit card. Checks
should be made payable to “MUSC Foundation-Hollings Cancer Center.” Hollings Cancer Center will accept Visa,
MasterCard, and American Express.
• The silent auction will begin when the event opens at 6:30 PM and will end in sections starting at 7:30 PM before
the live auction. Bidders may bid by writing their assigned bid numbers on the bidding sheets provided. The highest bid written on the bidding sheet at the time the silent auction closes will be the successful bid. Should a dispute
arise between the bidders in the silent auction, the auctioneer shall have the absolute right to resolve the dispute and
determine the successful bidder.
• Certain items to be offered for auction at the live and silent auctions that consists of services are subject to published
restrictions and convenient scheduling by the lot donors and the successful bidder. Unless otherwise noted, all services and certificates expire one year from purchase on February 8, 2015.
• Lots purchased at the Silent or Live Auction must be picked up and removed by successful bidders following payment
at the conclusion of the event. The Hollings Cancer Center shall not be responsible for any lots left at the auction site.
• In accordance with the Internal Revenue Code, the amount paid as the “winning bid” in excess of the fair value
received as provided in the catalog of items to be auctioned is considered to be a charitable contribution to the Hollings Cancer Center. The Hollings Cancer Center does not appraise or estimate the value of items for auctions and all
statements of value appearing in the program and display have been furnished by the contributors of the items. The
Hollings Cancer Center is a 501c3 corporation and the Federal Tax ID number is 57-6028985.
These terms and conditions of purchase shall be governed and
interpreted by the laws of the State of South Carolina.
ALL SALES ARE FINAL. NO REFUNDS. NO EXCHANGES.
Unless otherwise noted, all services and certificates expire one year from purchase on February 8, 2015.
Page 22
Silent Auction 2014
100 - Tour and Tasting for Ten at
Willamette Valley Vineyards
You and nine (9) of your guests will enjoy a tour and tasting at Willamette Valley Vineyards in Oregon. Willamette Valley Vineyards
has been recognized by Wine Enthusiast Magazine as one of America’s great Pinot Noir producers. Please come and experience our
hospitality, spectacular views and world class wines. We are certain it
will be an experience you will not soon forget!
Restrictions: Tours cannot be scheduled during a holiday or a festival.
Donors: Willamette Valley Vineyards
Value: $ 200
101 - Bluemercury Gift Basket
A basket of skincare, bodycare, and haircare products from Chanel,
Trish McEvoy, Kiehl’s, Laura Mercier, and more.
Restrictions: No refunds or exchanges.
Donors: Bluemercury
Value: $ 330
102 - King Street Shopping Spree
Step out in style for a shopping day on King Street. This shopping
spree includes a $200 gift certificate to ANNE’S, a $500 gift certificate to Bob Ellis Shoes, and a $200 gift certificate to Rapport. Don’t
forget to refuel after a long day of shopping and stop by Rue de Jean
($100 gift certificate), voted Best French Restaurant every year by
the Charleston City Paper.
Restrictions: Gift certificates are not redeemable for cash. Gratuity
is not included for dinner at Rue de Jean.
Donors: ANNE’S, Barry Kaliusky, Rapport, Rue de Jean
Value: $ 1,000
103 - $300 gift certificate to Gwynn’s
Since 1967, Gwynn’s of Mt. Pleasant has been a shopping destination, offering the best service and merchandise. Our 25,000 square
foot store includes the best lines in men’s and women’s clothing;
cosmetics and skincare; and upscale gifts and home accessories. This
family-owned and-operated designer department store offers the
very best of each season.
Donors: Gwynn’s Department Store
Value: $ 300
104 - “Sideways” Pinot Noir Wine Package
Includes two DVD’s, “Sideways” and “Bottle Shock”, four (4) bottles of special Pinot Noir, packed in a decorative basket with “Labeloff” wine label removers, a bronze corkscrew, and a wine bottle
foil cutter.
Donors: Mr. and Mrs. Steven Parker
Value: $ 225
105 - 4 Bottles of Chateauneuf-du-Pape
Chateauneuf-du-Pape is a historic town in France’s southern Rhone
Valley, famous for its full-bodied, spicy red wines. It stands out
among the appellations of France for the unusually long list of grape
varieties that are permitted for use.
Includes:
2 Bottles 750 ml 2001 Domaine de la Ronciere
2 Bottles 750 ml 2003 Domaine Saint-Benoit
Donors: Mr. and Mrs. Steven Parker
Value: $ 230
106 - “Painted Buntings on Gordonia”
This is a limited edition framed giclee print by Anne Worsham Richardson, who was inducted into the South Carolina Hall of Fame in
1991. Giclées (pronounced zhee-clays) are the most popular fine
art reproductions available to artists and collectors today. In the giclée process, a fine stream of pigmented ink, more than four million droplets per second, is carefully sprayed onto archival paper or
canvas.
Donors: Birds I View Gallery
Value: $ 85
107 - Dewees Island Getaway
Enjoy four (4) nights in the Huyler House for four (4) people on
Dewees Island, a private barrier island located just north of the
Charleston harbor. This package also includes a breakfast basket, a
golf cart for use during your stay, and a nature safari tour. Relax on
pristine beaches or spend the
day water fishing and crabbing.
Restrictions: Excludes major holidays.
Donors: Dewees Island POA
Value: $ 1,236
108 - MUSC Wellness Center Package
The Wellness Package includes a fitness assesment, three (3) personal
training sessions and day passes for the Center.
Donors: MUSC Wellness Center
Value: $ 300
109 - Limited Edition Fine Art Print
Enhance your home with a custom art piece from Sea Glass Fine
Art. Choose from any image in the artist’s online portfolio and receive a limited edition twelve-inch fine art print, or you may apply
the certificate towards any size and style. Sea Glass Fine Art features
photographs by Thomas Fallon, a professional photographer who
was recently named Professional Photographers of America Photographer of the Year.
Restrictions: Certificate must be registered by email upon receipt.
Donors: Sea Glass Fine Art
Value: $ 495
110 - Original Oil Painting “Sun Bath”
An original painting by Charleston artist, Chris Rutigliano. Known
for her wildlife and coastal South Carolina oil paintings, Chris’ work
can be seen at Piccolo Spoleto, the Michael Cyra Gallery in Freshfield’s Village at Kiawah Island, and at the 14th Street Antique Gallery in Atlanta, Georgia.
Donors: Ms. Chris Rutigliano
Value: $ 650
Page 23
Silent Auction 2014
111 - “Canoe View” Original Oil Painting by Lese Corrigan
This beautiful 10x8 framed oil painting by Lese Corrigan perfectly
captures a serene day of the nature in the Lowcountry. A Charleston
native, Corrigan fully immersed herself in the visual arts and her
artwork is in collections in the United States, France, Great Britain,
and Japan.
Donors: Corrigan Gallery
Value: $ 800
112 - Aroma Bella Spa Gift Basket and Facial
Take a journey back in time and allow the stresses of everyday life
to melt away. Cottage Aroma Bella, located conveniently near the
Charleston Executive Airport on John’s Island, is an exclusive spa
where they care deeply about your mind, body, and the environment. Your gift basket includes Deep Steep Natural Body Care and
one (1) gift certificate for a 50-minute Gentle Moisture Facial.
Donors: Cottage Aroma Bella Day Spa
Value: $ 180
113 - Cos Bar Makeup Party & Gift Basket
Have a girls day out with a makeup party for six (6) and bring home
a gift basket. Learn tips on how to look even more fabulous!
Restrictions: Gift basket to be received at makeup party.
Donors: Cos Bar
Value: $ 300
114 - Set of three R.C. Gorman Prints, framed
(1) Tonto Bowl 8 1/4 x 10, (2) woman with bowl 8 1/4 x 10, (3)
with child 13 1/4 x 15 1/4
Donors: Mrs. Anna Shanks
Value: $ 100
115 - Host a catered BBQ party for 30 from Crazy Dutchman
You and 29 of your closest friends will enjoy a catered BBQ party
from Crazy Dutchman Catering. Enjoy Cider Pulled Pork BBQ with
two homemade BBQ sauces- Honey Chipotle and Crazy Dutchman
Gold-paired with pimento mac & cheese, Charleston red rice, green
beans and coleslaw.
Restrictions: Subject to availability.
Donors: Crazy Dutchman Catering
Value: $ 450
118 - Silk Organza “Cambia” Vest
One of a kind vest with painted squares applied on fabric.
Donors: Lynne Gettelfinger
Value: $ 195
119 - Lenox Vase, Serving Tray, Porcelain Keepsake Box, Music
Box
(1) lenox vase w/ gold trim, (2) lenox 4 section ribbed serving tray,
(3) porcelain keepsake box 2 piece heart with roses, (4) music box
dove and rose
Donors: Margie DeCarli
Value: $ 250
Page 24
120 - $500 Gift Certificate to RTW
RTW is an independent women’s specialty shop that opened in the
fall of 1978. As everything becomes more generic and less personal,
it is our belief that the pleasure of shopping coupled with the pleasure of looking and feeling good should always be available to our
clients. Attention to detail, lifestyle and product helps us to meet
our clients needs.
Donors: RTW
Value: $ 500
121 - Tiger Lily Gift Certificates
Two (2) $50 gift certificates. Inspired by the historic gardens of
Charleston, Tiger Lily is the city’s premier florist. For hundreds of
years, Charleston’s walled gardens have withstood wars, hurricanes,
floods and “progress”. In spite of these challenges, with every changing season our gardens are reborn. Tiger Lily was inspired by this
legacy of strength and beauty. We are totally committed to client
satisfaction and innovative flower designs featuring the finest flowers
shipped daily from around the world.
Restrictions: Cannot be redeemed for cash. Expires 12 months
from the date of issue.
Value: $ 100
123 - A Two-Night Bed & Breakfast Stay at The Omni Grove
Park Inn
Located in Asheville, NC you will wake up to a sunrise over the
beautiful Blue Ridge Mountains and enjoy a sumptuous breakfast
each morning.
Restrictions: Gratituities and liquor charges are not included. Not
redeemable for cash and may not be partially redeemed. Holiday
and blackout dates apply.
Donors: The Omni Grove Park Inn
Value: $ 578
124 - Westie Painting
Work created by artist Ian Mason can be seen as minimal and often
raw but this allows for a fresh approach of viewing the canine subject. His paintings elevate “man’s best friend” to the intelligent and
considering animals they really are.
Donors: Jayne Spector
Value: $ 750
125 - One Week Stay at Folly Beach
This beautiful house is located on the front beach of Folly, a key
vacation destination right outside of downtown Charleston. Sleeps
11 people.
Restrictions: Based on availability. Available after Labor Day until
May 1st.
Donors: Anita Zucker
Value: $ 1,500
126 - One Week Edisto Getaway
Enjoy a one week stay at 2 houses on 15 acres on Bailey Creek in
Edisto, SC. Includes dock and golf cart.
First House:
Silent Auction 2014
4 bedrooms, sleeps 10
3 1/2 baths
Fully equipped kitchen
Wrap around porch
Second House:
4 bedrooms, sleeps 8
4 1/2 baths
Fully equipped kitchen
Playroom with ping pong table
Porches
Restrictions: Check availability.
Donors: Josephine Hewitt, Pitts Hewitt
Value: $ 4,000
127 - Fur Shawl by J. Goldberg
Beautiful brown mink shawl. It was custom reconditioned by Revillon at SAKS FIFTH AVENUE.
Donors: Julia Causey
Priceless
128 - Kohala Concert Ukulele
Enjoy an easy to use concert size Ukulele. The eastern mahogany
construction and vintage geared tuning produce a da kine o’ tone
that makes you smile.
Donors: Georges Loan and Music Co.
Value: $ 80
130 - $100 Gift Certificate to The RSVP Shoppe
Enjoy a unique shopping experience at The RSVP Shoppe in the
heart of downtown Charleston for the perfect stationary.
Donors: The RSVP Shoppe
Value: $ 100
132 - Gift Basket and 30 Minute Makeup Application at Pink
Dot Beauty Bar
Enjoy a makeup and skincare gift basket along with an exclusive
30 minute makeup application. Committed to being an exclusive
beauty destination in the south, Pink Dot Beauty Bar specializes
in a carefully curated selection of the industry’s most sought-after
cosmetics, intoxicating fragrances, revolutionary skincare lines and
innovative beauty and waxing services.
Restrictions: Appointment needed for makeup application.
Donors: Pink Dot Beauty Bar
Value: $ 200
133 - Six-week Session & One Month Training at Charleston
Krav Maga & MMA
Exercise and get in shape with a women’s only six-week session plus
a one month unlimited training at the only certifed Krav Maga
Worldwide studio in South Carolina.
Donors: Charleston Krav Maga & MMA
Value: $ 235
134 - $100 Gift Certificate to COAST
Enjoy dinner at COAST, Charleston’s freshest seafood restaurant.
COAST’s chefs meet daily with local farmers and fishermen to procure the freshest seafood and produce in the Lowcountry. At the
heart of the restaurant is the hickory and oak custom made wood
burning grill, a feature you will only find at COAST. The menu incorporates Charleston Classics with our chefs’ unique creations. Local favorites include the selection of wood-grilled fresh fish, Seared
Rare Tuna, Fish Tacos and the full raw bar.
Restrictions: No cash value, non-negotiable, not valid for gratuity.
Donors: COAST
Value: $ 100
135 - Architectural Sketch signed by Jim Barker, former Clemson University President
Donors: Jim and Marcia Barker
Priceless
136 - R. Hanauer Orange Plaid Bowtie and Cummerbund Set
Located in the heart of downtown Clemson, M.H. Frank, Ltd. has
been furnishing fine haberdashery and clothing for over 30 years.
They are proud of what their store has to offer its customers — not
only when it comes to clothing, but also the services that they provide.
Donors: M.H. Frank, Ltd.
Value: $ 135
138 - Custom Made Jacket by LuAnn Rosenweig
Fiber artist LuAnn Rosenzweig creates beautiful, one-of-a-kind apparel and scarves, using an eclectic variety of new and recycled fabrics. She uses vintage silks to add surface design to some of her jackets. Her line of cotton origami jackets start out as 6 separate squares
of fabric that are sewn together in a straight line. Through folding
and minimal cutting, the squares evolve into a swing jacket with
raglan sleeves. Bring your own fabric and LuAnn will create your
own one-of-a-kind exclusive design!
Donors: Charleston Crafts
Value: $ 180
140 - One Week Stay at Edisto Egrets Pointe Town Houses
Located at beautiful Edisto Beach, SC. Surrounded by 300 wooded acres on a sea island off South Carolina’s southern coast, Egrets
Pointe Townhouses offers a complete range of recreational facilities
in a quiet getaway made for relaxation. $100 cleaning fee is included.
Restrictions: Summer and holiays excluded. This gift certificate is
not redeemable for cash. Please call for scheduling. Expires February 28, 2015
Donors: Cassandra Baker McLeod
Value: $ 1,400
143 - Music with Friends Concert and One Night Stay in The
Mills House Hotel
Enjoy a night out in Charleston including tickets to the Music With
Friends Concert and a one night stay at the Mills House Hotel. The
two complimentary seats to Music With Friends concert will be a
one of a kind night for you and your date. The evening includes
complimentary parking, pre-concert party, ninety minute concert at
Page 25
Silent Auction 2014
Dock Street Theater and after party! Past performers include Diana
Ross, Smokey Robinson, and Earth Wind & Fire. Stay at the Mills
House Hotel and then cap off this getaway with brunch for 2 in the
Barbados room.
Restrictions: Accommodations are offered and subject to availability based on hotel’s occupancy. No extensions past the expriation
date will be granted.
Donors: Music With Friends, The Mills House Hotel
Value: $ 1,400
144 - Pamper Yourself
Treat yourself to a lovely pampering package. The shampoo, haircut,
and blowdry along with an eyebrow arch and lip wax at Bevs Hair
Studio in Charleston will be a relaxing makeover. This package also
includes a Clinique gift basket to continue your indulgence. The
basket contains clarifying lotion, mild soap, Even Better Clinical,
Even Better hand cream, DDML+, Even Better dark circle corrector, Even Better moist repair wear lip treatment, pink chocolate eye
shadow, lash doubling mascara, and dark chocolate eye liner.
Donors: Bevs Hair Studio, Clinique at Belk Town Center
Value: $ 398
145 - Distillery Tour, Spa, and Stay in Charleston
Enjoy a one night stay in a deluxe king guest room at the historic
Francis Marion Hotel while treating yourself to a manicure and
pedicure at the nearby Aqua Day Spa and Nails. This package also
includes a tour and tasting for 10 people at High Wire Distilling Co.
in Charleston. This artisanal craft distillery produces a distinctive
line of small batch spirits including gins, rums, and vodkas using a
German-made copper still.
Restrictions: Francis Marion: Based upon availability. Excludes
holidays and Charleston’s special events. High Wire Distilling:
Must book at least two weeks in advance, based on schedule availability, only available between 11:00am-5:00pm Thursday through
Saturday, blackout dates apply. Expires Dec. 31, 2014.
Donors: Francis Marion Hotel, Angel Postell
Value: $ 474
146 - Tourist in Your Own Town
Have you ever wanted to play tourist in your own town? Charleston
is the place to do it! This gorgeous historic city has been voted the
number one city in the United States for the third consecutive year.
This package includes a dinner cruise for four aboard the Spirit of
Carolina, two passes to Drayton Hall Historic Site, a one year membership at the Children’s Museum of the Lowcountry, a carriage ride
for four at Palmetto Carriage Works, and two passes to Fort Sumter
National Monument.
Restrictions: Spirit of Carolina: Reservations are required and are
on a space available basis. Bar drinks, desserts, and gratuities are
not included.
Drayton Hall: Good for free admission for up to two people (1
visit). May not be used for education programs, tour groups, special events, or special tours.
Children’s Museum: Expires one year from the date of issuance.
Scavenger Hunt: Duration is 2 Hours. Guests: minimum 10, max-
Page 26
imum 20. No Children.
Donors: Children’s Museum of the Lowcountry, Drayton Hall
Historic Site, Palmetto Carriage Works, Spirit Line Cruises
Value: $ 452
147 - Indulge and Exercise in West Ashley
Indulge yourself with a dinner for two at Med Bistro and later prepare yourself for six months of exercising at Gold’s Gym! Dinner
includes one appetizer, two entrees, and one dessert. As stated by the
Charleston Post and Courier, “Med Bistro is the kind of place sure to
please family and friends. The staff is personable, the music low key
and the menu diverse.” The gym membership includes free group
exercise classes, free tanning, free massage, free kid’s club, unlimited
guest privileges, a Gold’s Gym T-shirt, and 50% off of drinks.
Restrictions: Gold’s Gym: Redeemable only at the James Island
location.
Med Bistro: Alcohol, tax, and gratuity are not included. Offer
good at our dinner service Mon-Sat 5-10pm. Not valid on Thanksgiving, New Year’s Eve, Valentine’s Day or other Special Events.
Reservations should be made in advance.
Donors: Golds Gym, Med Bistro
Value: $ 255
148 - Freshen Up
Enjoy a fantastic package that includes a handbag from Affordables;
a gift basket including a clutch, scarf, and bracelets from Envy Salon & Boutique; a makeover at London Hair; and a comprehensive
exam and teeth cleaning at Life Smile Dentistry.
Donors: Envy Salon & Boutique, Barbara Epstein, Life Smiles
Dentistry, London Hair
Value: $ 535
149 - Mount Pleasant Dinner and Movies
This package gives you an excuse to get together with friends, go out
for appetizers or dinner, and enjoy a movie…more than once! With
10 movie passes to Cinebarre, a $25 gift certificate to Burtons Grill,
and $100 gift certificate to Crave: Kitchen and Cocktails, you are
guaranteed to have a great time exploring Mount Pleasant.
Restrictions: Cinebarre: Not valid for any special events with ticket
value above regular price.
Donors: Burtons Grill, Cinebarre, Crave Kitchen and Cocktails
Value: $ 225
150 - Golfing in the Carolinas
Explore the beautiful golfing culture of the Carolinas. This package contains premier golf destinations including Dunes West Golf
and River Club in Mt. Pleasant, SC (2 rounds for 4 people), The
Links at Stono Ferry in Hollywood, SC (1 round for 4 people), Belfair in Bluffton, SC (1 round for 4 people), Bulls Bay Golf Club in
Awendaw, SC (1 round for 4 people), The Club at Pine Forest in
Summerville, SC (1 round for 4 people), and Tot Hill Farm Golf
Club in Asheboro, NC (1 round for 4 people). With amazing views
and championship courses, this package is sure to please every golfer.
Restrictions: Expiration dates, reservations, and availability varies
by golf course.
Silent Auction 2014
Donors: Belfair Golf Community, Dunes West Golf and River
Club, Heidi and John Mortimer, The Club at Pine Forest, The
Links at Stono Ferry, Tot Hill Farm Golf Club
Value: $ 2,530
151 - Golf Vacation in Myrtle Beach for Four
Revel in a couples golf excursion to Myrtle Beach including two
rooms at the Hilton Myrtle Beach Resort. Two (2) packages for two
(2) nights in a luxurious ocean view room located at the north end
of Myrtle Beach. Included in this package is one (1) round of golf
for four (4) at DeBordieu Country Club, a private course in Georgetown, and one (1) round of golf for four (4) at National Golf Management.
Restrictions: National Golf Management: Certificate does not include cart fees. It is not available in March, April, or October.
DeBordieu Country Club: Tee times must be made within 48
hours of play. Not available Saturdays.
Donors: Hilton Myrtle Beach Resort, Richard and Carol McCann,
National Golf Management
Value: $ 1,600
152 - Travel in Style
Bon Voyage! This set of Delsey luggage and Estēe Lauder travel
case will prepare you for any trip. The lightweight Delsey luggage
includes one carry-on piece and one 25” piece. The beautiful travel
case is filled with Estēe Lauder’s most desired products. It includes
two beautiful gold colored compacts that contain 18 eye shadows,
four blushes, three pure color lipsticks, two lip glosses, one sumptuous extreme black mascara, pure color eyeliner, eye makeup remover,
pure color nail polish, and more!
Donors: Estēe Lauder at Belk Town Center, Josif Tsveer
Value: $ 875
153 - Hair and Makeup
Pamper yourself with a one-of-a-kind makeover. In addition to a
hair makeover at Linda Jones Beauty Salon, an expert at Stella Nova
will provide two 60 minute customized makeup lessons. In these
makeup lessons, an expert applies makeup to half of your face and
instructs you on how to complete the other half. This customized
lesson along with a new hairdo will leave you looking radiant and
feeling confident to make yourself glow everyday!
Restrictions: Stella Nova: Redeemable only at the King Street location in Charleston.
Value: $ 285
158 - $60 Gift Certificate to Gennaro’s
Gennaro’s Italian Ristorante has been serving fine Italian cuisine in
the Charleston area for 25 years. You will have a wonderful dining
experience in this warm, cozy atmosphere. Whether you bring your
family in for quality time together or gather with your friends for a
hearty meal, live jazz or happy hour, Gennaro’s is the perfect place
for you!
Donors: Gennaro’s
Value: $ 60
160 - Newfound Novelties
Enjoy this true Charleston package of unique novelties including a
Charleston rice spoon, the Palmetto Portraits Project Book, and a
one-year subscription to The Local Palate Magazine. The Charelston
rice spoon still remains a must in Charleston homes. This graceful
spoon began in England as a stuffing spoon, but as rice became the
staple crop of the Carolina Lowcountry, it became the principal dish
and this classic spoon evolved. The Palmetto Portraits Project Book
represents the culmination of the four-year project portraying South
Carolinians by reflecting the full range and diversity of the state’s
citizens, occupations, and recreational activities. The Local Palate
is the South’s premiere food culture publication; a unique blend of
culinary history and Southern hospitality, indigenous ingredients,
and world class chefs.
Donors: Geo. C. Birlant & Co., MUSC Art Collection, The Local Palate
Value: $ 80
161 - Show Your Spirit: Clemson vs. USC
Who has the most spirit? Two signed footballs from rival universities will be auctioned off. The one with the higher bid will prove
their fan support and superiority.
Donors: Hal Holmes, Steve and Tootie Poteet
162 - Wusthof Classic Ikon 8-piece Walnut Knife Block Set
Contains: 3 1/2 inchParing, 4 1/2 inch Utility, 6 inch Utility, 8 inch
Bread, 8 inch Cooks, 10 inch Steel, Shears, 15-Slot Block
Donors: Wusthof
Value: $ 855
164 - Two (2) Terrace Intro Ticket Package for the 2014 Family Circle Cup Finals
Enjoy two (2) tickets for 2014 Family Circle Cup sessions 3, 4, 5,
6, and 7. As the most traditional events in women’s tennis, the Cup
will continue to cement itself as an annual institution in Charleston,
a city that is truly one of America’s most historic treasures. Where
most sporting events settle for status quo, the Cup continues to
strive for excellence.
Restrictions: Date of Cup March 31- April 12
Donors: Family Cup Circle
Value: $ 410
166 - Brioni Silk Neckties
Enjoy 4 beautiful 100% silk neckties from Brioni, an Italian highend fashion house founded in 1945. The Brioni ties present a balanced blend of organic artistry and geometric structure.
Donors: Brioni
Value: $ 840
168 - Lot of Wine #1
Enjoy a customized wooden box set that contains one bottle each of
VGS Chardonnay 2010, VGS Zinfandel, 2010, VGS Syrah 2009
and VGS CabernetSauvignon 2010. This beautiful box set is the
ideal gift for your wine-loving friends and family.
Page 27
Silent Auction 2014
Donors: Brian Poplin
Value: $ 350
170 - Wine a Little
Enjoy 18 bottles of fine wine - Cabernet Sauvignon, Pinot Noir, and
Pinot Grigio to name a few! This package also includes a customized
wooden box set from VGS Chateau Potelle that contains four more
bottles of exquisite wines. This beautiful box set is the ideal gift for
your wine-loving friends and family. In addition, receive a GE profile wine chiller which stores up to 29 bottles of wine.
Donors: Citizens Advisory Council, Norman and Rebecca Nirenblatt, Brian Poplin
Value: $ 1,950
171 - 23-year-old Bottle of Pappy Van Winkle
This exclusive bottle of Pappy is one of the nation’s most expensive
and sought-after bourbons. “It’s the most complex bourbon you’ve
ever tasted, but it’s smooth as silk,” said Sean Brock, an owner of
Husk Restaurants in Nashville and Charleston, S.C. “That’s why
people go crazy for it.”
Donors: Preston and Mary Covington
Value: $ 2,400
172 - $100 Gift Certificate to Hyman’s Seafood and Two Gift
Baskets
Enjoy a great dinner at Hyman’s Seafood, a family-run Charleston
restaurant that takes pride in their food and service. In addition to
the gift certificate, the two gift baskets include Hyman’s apparel, salt
scrub, and more!
Restrictions: Valid at Hyman’s Seafood or Aaron’s Deli. Not Redeemable for cash. Does not include tax or gratuity. Not valid with
any other special offer.
Donors: Hyman’s Seafood
Value: $ 200
173 - Charleston Scavenger Hunt
Donated by the Charleston Convention and Group Services, this
scavenger hunt is a great way to build team spirit and healthy competition within your group or organization. During this fun event,
you will be looking for things like the Hat Man, a house where
George Washington slept, the Four Corners of Law, and many other
unique items that make Charleston such a fascinating place.
Restrictions: Duration: 2 Hours. Guests: minimum 10, maximum
20.
Donors: Charleston Convention and Group Services, Inc.
Value: $ 540
174 - Smoking at the Tee
Picture of Arnold Palmer and Jack Nicklaus smoking at the tee with
laser cut 3-D logos and engraved detail with name plates.
Restrictions: This item has a reserve.
Donors: Anonymous
Priceless
175 - Keith Urban Signed Guitar
Exclusive, authenticated hand signed guitar by famous country star
Keith Urban.
Donors: Anonymous
Priceless
Live Auction 2014
01 - Big Green Egg and Cue Class
Be known for the best BBQ in the neighborhood! Get the Big Green
Egg and receive tips from the BBQ Pit Master Jimmy Hagood. As
an award winning BBQ impresario and an advocate of coastal South
Carolina’s unique culinary culture, Jimmy has brought national visibility to the art of BBQ cooking Jimmy will come to your house
and share some of his techniques and secrets.
Restrictions: Subject to availability.
Donors: Food for the Southern Soul, The Coastal Cupboard
Value: $ 2,000
02 - Explore North Carolina
Enjoy three relaxing nights (with dinner included two of the nights)
at two beautiful hotels located near beautiful Chapel Hill and Raleigh, NC. This package includes one overnight stay in a Premier
King Room at the Umstead Hotel and Spa in Cary, NC with a
Chef ’s tasting menu dinner for two (2) at Herons Restaurant. It also
includes a two (2) night stay in a superior suite at The Fearrington
House Inn located in Fearrington Village, NC with one night in-
Page 28
cluding a dinner for two (2).
Restrictions: Subject to availability. The Fearrington House does
not include tax and gratuity. Umstead is valid from 3/1/14 until
9/1/14.
Donors: The Fearrington House Inn, The Umstead Hotel and Spa
Value: $ 1,899
03 - An Evening with Darius Rucker
Rock out with Darius Rucker at his concert and have the once in a
lifetime opportunity to meet this Grammy Award-winning star in
person! Dine at EVO in North Charleston. Enjoy a spacious limo or
Mercedes Sprinter VIP van for five (5) hours. Tri County Transport
Limousine Service provides Personal, Group Shuttle, and Limousine
service from your home to where you want to go. Leave the driving
to them and having a good time up to you. Tickets and VIP passes
for 4 EVO gift certificate for $200. 5 hours of transport from Tricounty Transportation
Live Auction 2014
Restrictions: Gratuity not included. Subject to concert dates.
Donors: Danny Kassis, Tri-county Transportation
Priceless
04 - Date Night for a Year
Treat your special someone to a date every month for the next year!
An exquisite dinner for the next year will be provided by many of
Charleston’s favorite restaurants and dining experiences. Just to
name a few, the package includes gift certificates to Halls Chophouse, Basil Thai Cuisine, Vincent Chicco’s, Michaels on the Alley,
Oak Steakhouse (dinner for 4 guests with wine pairings), Indaco (4
course dinner for 4 guests with wine pairings), The Atlantic Room
(dinner for 4 prepared by Chef Jonathan Banta), and FIG (dinner
for 4 with wine pairings).
Donors: Basil Thai Cuisine, Andrew Fallis, FIG, Oak Steakhouse,
Regina and Sam Shapiro
Value: $4,500
05 - Dinner for Eight with Chef Brett McKee and Perfectly
Paired Wines
This package includes Chef Brett McKee preparing a private dinner
for eight (8) in your home with distinctive wines paired by Southern
Wine and Spirits for each course.
Restrictions: Subject to Chef Brett McKee’s availability. Gratuity
not included.
Donors: Brett McKee
Priceless
06 - 18K white gold necklace from Nice Ice
18K white gold necklace with 4.24 ctw diamonds from Nice Ice
Fine Jewelry.
Donors: Nice Ice Fine Jewelry
Value: $ 8,400
07 - The Five Star Experience at The Sanctuary
This package includes three (3) nights accommodation in the Presidential Suite at The Sanctuary at Kiawah Island Golf Resort with
breakfast for two (2), one (1) dinner for two (2) at Jasmine Porch,
one (1) dinner for two (2) in the Ocean Room, one (1) round of
golf for two (2) at the Ocean Course, one (1) round of golf for two
(2) at Turtle Point, two (2) 90-minute facials and two (2) 90-minute
massages at The Sanctuary’s Spa.
Restrictions: Subject to availability, gratuities and alcohol are not
included.
Donors: Kiawah Island Golf Resort
Value: $ 18,000
08 - Ultimate Wine Getaway in France
Fabulous trip for one couple-full of exclusive opportunities that will
make this a truly one-of-a-kind and once-in-a-lifetime adventure.
This package Includes: Five (5) nights accommodation in Paris and
Beaune with breakfast Private cellar tours in Epernay and Beaune
Tour of Paris and Hospices de Beaune
Lunch for two (2) in Epernay and in Beaune (wine included)
Five (5) dinners including wine Train transport to and from Epernay
and Beaune Airport transfers
Restrictions: Cannot occur August 1- September 30 or in January.
Airfare not included.
Donors: Gary Donner and Irene Miller and Maison Louis Latour
Priceless
09 - Chef Marc Collins - Circa 1886 Dinner for Ten (10)
East and west coast stars align in this innovative wine dinner. Chef
Marc Collins, Executive Chef at Circa 1886, a AAA Four Diamond,
Forbes Four Star restaurant, will prepare a private five course meal for
ten (10) in the ambiance of one of Travel & Leisure’s Most Romantic Restaurants in America. Aligning with Chef Collins’ dinner are
wine pairings by Perception Wines. Founder Mark Ray spent nearly
a decade honing his craft and working alongside some of North
America’s most renowned winemakers, including Steve Leveque at
Robert Mondavi, Ehren Jordan at Turley Wine Cellars, and Bob
Cabral at Williams Selyem. Though the seeds for Perception date
back to Mark’s original decision to move to California to pursue his
passion for winemaking, his vision for the winery came into clear
focus years later during a vacation on our very own, Dewees Island.
Mark’s dream of making a small portfolio of handcrafted wines was
recognized in 2007 when the first lots of Pinot Noir, Chardonnay
and Zinfandel were harvested. Chef Collins’ culinary creations will
be perfectly paired with
Restrictions: Subject to Chef Marc Collins’ availability.
Donors: Chef Marc Collins, Circa 1886, Perception Wines
Value: $ 4,000
10 - Cocktail Party for 25 on the USS Yorktown at Patriots
Point
Package includes a cocktail party for twenty-five (25) guests including cocktails and hors d’oeuvres aboard the USS Yorktown. Food
prepared and catered by Chef Nate Whiting from Tristan Fine Dining. With unmatched views of the harbor and the Charleston skyline, the USS Yorktown at Patriots Point is an unforgettable event
location.
Restrictions: Excludes gratuity.
Donors: Patriots Point, Tristan Restaurant, Nate Whiting
Priceless
11 - James Beard Foundation Awards
Package Includes: Tickets for two (2) to the James Beard Foundation AwardsOpportunity to walk the Red Carpet Three (3) night
stay at the Boutique Muse Hotel in New York City Dinner for two
(2) at Lidia Bastianich’s famous restaurant Becco
Restrictions: James Beard Foundation Awards takes place on May
5, 2014.
Donors: Anonymous
Priceless
12 Full Day Charter on the Salty Dog
Enjoy full day of trolling the Gulfstream (150 - 600 ft +) for Tuna,
Dolphin, Wahoo, Sailfish and Marlin. These trips occur year-round
with the peak season being mid-April through the end of July.
Restrictions: Gratuity for crew not included.
Donors: Mr. & Mrs. Steve Lunceford, Benefit Company and Mr.
& Mrs. Preston Covington
Value: $3,350
13 - Wine Tour for Two in Napa Valley
This package includes three (3) days and two (2) nights with one (1)
night accommodations at the exclusive Jordan Winery Estate. In
additon, there will be a wine tasting in Tom Jordan’s private room.
Visit Stag Leap Wine Cellars and Duckhorn Vineyards, to name a
few. Professional wine enthusiast, Hal Jones of Southern Wines, will
work directly with you to design the perfect getaway.
Restrictions: Airfare not included.
Donors: Jordan Vineyard & Winery, Southern Wine and Spirits
Priceless
Page 29

2014 Program - Kiawah Island Golf Resort

Transcription

Similar documents

JUST 4 KIDS JULY 2016 Program CHILDREN AGED 6 – 14 years

TASTEABLE Magazine #2

David Howard Sean Brock Travis Grimes Dan Latimer Jennifer

Arizona`s 50 Best Restaurants 2013

David Howard Sean Brock Tim Moody Lisa Donovan Kenny

EO Sales Sheet 5.4.16.indd

Registration begins Monday, August 4th at 7 PM

The Restaurants That - National Magazine Awards

CABERNET SAUVIGNON SYRAH - Cooper`s Hawk Winery

vendor form - Carol M. Baldwin Breast Cancer Research Fund, Inc.