Around the Table – Trading Places, New Faces – In the Kitchens

Pictured above left to right: Executive Chef Chef Robert Wysong, Brian Freeman, Garde Manager Chef, and Chris Weil, Sauté Chef.

If you noticed the new staff announcements last week, I’m happy to report that “Trading Places and New Faces” also applies to our culinary team, and the timing could not be better. The softer summer season allows us time to dream up new ideas, hone our training and bring a renewed focus to our programs. Here’s what you can expect from the culinary staff as we transition through the summer:  


Several new members have joined the team, and that’s very exciting! We look forward to you meeting our new crew members and enjoying what they bring “to the table,” so to speak!

Veronica Dempsey
Veronica leads the preparation of employee dining as the Team Meal Chef, feeding 120 staffers daily throughout the week.
Jill Hurley
Jill has joined us from the Ford Plantation, and will devote her efforts as Line Chef to Sunday Brunch, baking and banquet, and event preparations.
Anthony Guiliano
Anthony will assist in management and oversee the Club’s a la carte dining services as Chef de Cuisine.
Enhanced Creativity
With more team interaction comes better collaboration on all levels.
Refreshed Perspective
Our experiences dictate what we bring to the table and “new blood” pushes us forward.
New Ideas
Exciting viewpoints and the exchange of information is the key to our growth.


Commitment to Quality
The only choice for Colleton: Hand-selected Nebraska Beef, local seafood delivered daily, and specific local, seasonal produce.
Commitment to Service
While transitioning, our commitment to your dining experience is our priority.
Commitment to Consistency
At all levels, all the time.

David Hills, Chef – Rotisseur

In short, there is much work to do. But as a team we are reinvigorated and truly excited to provide the very best service to theColleton River Club membership.
We will continue to bring you the outstanding culinary experiences that you’ve come to expect from the kitchen—and we hope to keep surprising you along the way. Have a wonderful week!
—Chef Robert


Kent’s Korner – Protect the Rim

Golf can be one of the most frustrating but satisfying games you can imagine. Billions of dollars are spent annually attempting to put a small white ball in a round hole. At Colleton River Club, the Agronomy team changes the hole locations daily on both courses to provide variety, enhance the golf experience, and to help ensure that well struck putts reach their intended destination. The elusive finishing point on each green is a cup that measures a mere 4.25″ in diameter. During hole changing procedures, an Agronomy team member paces off the green to identify the new pin location, cuts the hole, and recesses the cup 1″ below the green’s surface. Once the cup is set, the final step includes an application of paint around the inner rim of the hole. This paint, or “hole-in-white” application, helps clearly identify the target for the player and protects the integrity of the cup.
The USGA and the R&A (The Royal and Ancient Golf Club of St Andrews) have recently adopted a new rule 13.2 a-1, Leaving Flagstick in Hole. This allows a player the option to make a stroke with the flagstick left in the hole so that it is possible for the ball in motion to hit the flagstick without penalty. If you opt to take this approach, after finishing each hole, please take care not to disrupt the hole when retrieving your ball. Contact with the painted inner lip or damage to the edge of the hole breaks down the integrity of the hole and can impact your fellow competitors. Thank you for taking care so that everyone can enjoy the golf experience.

Around the Table – June 19, 2019

Summertime Revisited

When I think about summer, I’m reminded of classic summer picnic foods. Growing up in the 1970s in the suburbs of DC, summer meals were just basic. Occasionally we would go out, but mostly we stayed at home for dinner. (Six o’clock sharp!) Daylight lasted far longer after dinner, which meant more time to play, and more time for the folks on the back porch to talk late into the night. I’m sure it really isn’t that much different now but thinking about summertime dinners always brings back memories of simpler times, the sound of crickets as a backdrop to the evening and the vague smell of summer just hanging in the air somehow.
My favorite summer foods now are the same ones that I loved then—corn on the cob, chilled watermelon, fried chicken and, if we were lucky, steamed blue crabs covered in Old Bay seasoning. There was no butter, no cocktail or lemon—but maybe the opportunity for a swig from an unattended National Bohemian or Pabst Blue Ribbon if nobody was looking!
These days I’m thinking about how to infuse those summertime favorites with new life, creating lighter profiles and layering unexpected flavors, but still in keeping with all the best of childhood recollections. While you savor summer, I hope you’ll try and love these updated classics just as much as I do!
Watermelon and Feta Salad
Cube a very ripe watermelon (about 4 C.) and 1/2 C. feta cheese. Add 1 T. packed fresh mint leaves, sliced, a bit of thinly sliced jalapeño(about half of a small one), a squeeze of fresh lime, a drizzle of high-quality olive oil and a pinch of coarse kosher salt. Toss together lightly to combine.
Summer Grilled Corn
Grill corn in the husk until charred. Peel and cut the kernels from the cob with a sharp knife. Meanwhile, grill a red bell pepper until charred. Dice and combine with the corn kernels. Season with coarse salt and freshly ground black pepper. Add a drizzle of high-quality olive oil, a squeeze of fresh lemon and finish with a sprinkle of a little chopped cilantro or basil.
Crispy Szechuan “Hot” Chicken
Marinate four boneless, skinless chicken breasts for several hours in a mixture of 4 oz. honey, 12 oz. buttermilk, 1 oz. salt and 1 oz. crushed Szechuan peppercorn.
Remove chicken from marinade. Set chicken aside and add the marinade to a medium saucepan. Simmer mixture over low heat until just combined, about 10 minutes.
Meanwhile, dust chicken in 6 T. flour seasoned with 1 T. salt and 1/2 T. pepper. Shallow fry in 6 T. of canola or corn oil until done & crispy (about 5-6 minutes per side); drain on paper towels.
Brush the crispy chicken with the sauce or toss together for a deeper, more robust coating.
Last, but certainly not least, be sure to keep an ice-cold beer nearby (don’t take your eye off it, now!) and enjoy the best of summer. Cheers!
-Chef Robert
After tabulating votes for our 16 entries, the winning name
for the Fourth of July specialty cocktail is…
Yankee Doodle Dickel Dandy
The winning entry was submited by Sandy Wooster, who will receive
two free drink coupons to enjoy this delicious summer concoction.
Congratulations, Mrs. Wooster!

Ladies Love Libations – Motown Night

‘Get Ready’  (The Temptations,1966)….I ‘Heard It Through The Grapevine’ (Marvin Gaye, 1968)there’d be some  ‘Dancing In The Street’ (Martha and the Vandellas, 1964)!!!  When you start the evening with a Sloe Gin Fizz, you know you are back in the 60’s!  Add a great disc jockey and disco ball, and you’ve got ladies dancing even before dinner is served. This was one fun night with everyone getting into the retro spirit!

 The L3 Ladies celebrated the 60th Anniversary of Motown in style!  The outfits ranged from cool hippie style to The Supremes Chic.  This elegant, sophisticated night club environment sported a rocking vibe for sure!  A disco ball, suspended from the ceiling front and center, threw myriad spots of light spinning around the walls of the room.  The decorated tables were as beautiful and clever as could be….“vinyl record” placemats encircled gorgeous floral arrangements of oranges, yellows & purples … floating candles adorned with musical notes and more vinyl records added the perfect touch!   Posters of our favorites lined the walls, including The Supremes, Smokey Robinson & more…. . 

 Dashing bartenders, Tony Ying, Richard Warner, and Jack Lambe, concocted Manhattans and Sloe Gin Fizzes.  Now those were some specialty cocktails!   This party’s definitely getting started!  Daryl, the DJ, played famous songs from the era, as well as contemporary hits and from then on, everyone danced the night away!   Countless people described the night as “a real blast from the past” – check it out below!

 A magnanimous thank you to our superbly talented hostesses; Michelle Warner, Jackie Perrotti and Sue Ying.  These rockin’ “Supremes” worked tirelessly to put on this fantastic Motown event! 

Save the date for our next event, Fall into Fashion, Thursday, September 19th !

Lifelong Learning Group Presents ‘Blues to Jazz’ at Colleton’s Nicklaus Club

Debi Incandela, Lifelong Learning Committee Group member envisioned a musical dinner experience featuring blues and jazz for her fellow Colleton members. Debi reached out to the multi-talented musician, Lavon Stevens to conduct an evening of music and its history and they soon learned they both speak the language of music.

Mr. Lavon’s extensive repertoire encompasses soulful jazz, blues, contemporary, and gospel.  A native of Savannah, Lavon began his musical studies at the age of seven with the violin. By 13, he was listening to his classically trained brother and then playing piano by ear. He studied piano and voice at Dekalb College in Atlanta from 1979 to 1983. Lavon performed nationally for years before returning to the Lowcountry.

LLG Committee members, Debi Incandela and Mr. Stevens welcome Lavon Stevens who was accompanied by three talented jazz students.

Mr. Stevens offered a delightful blend of entertainment and education as he discussed the roots of jazz and then illustrated his points with music and song.  Explaining that jazz is the only truly original American art form, he pointed to the influence of African music (string plucking), drum lines, horns used in funeral processions and ring shouts.  The origin of the word, ‘jazz’ is still an historical contention but the best contender is the similarity of “jazz” to “jasm”, an obsolete slang term meaning spirit, energy, and vigor.

Kelda Maynard partnered with Debi Incandela to transform the Nicklaus Clubhouse into the ‘Nicklaus Jazz Club’ for the evening.

Lavon characterized gospel as the sound of hope.  Gospel music is a form of euphoric, rhythmic, spiritual music rooted in the solo and responsive church singing of the African American South. Its development coincided with – and is germane to – the development of rhythm and blues.

Lavon works from this philosophy: “The greatest power in the world is love, the second greatest power in the world is music. I use the power of the music to translate love all over the world.”

The ‘Nicklaus Jazz Club’ evening was a resounding success.

Debi Incandela capped the evening by singing, The Birth of the Blues’ with Lavon on piano and accompaniment by the jazz musicians of the future.

Around the Table – June 12, 2019

The Simplicity of Thai Cuisine
I often wonder where I would be if I hadn’t been lucky enough to experience Thai food. The first time was many years ago in a tiny storefront restaurant with my older brother, a former US Navy man. It actually changed my life.
I often look back on that experience fondly, recalling the freshness of the cooking, the simplicity of preparation and, of course, the uniqueness of the sauces—Wow! The dark nuance of basil, vegetables, the spiced layers of the red curry duck, the subtleties of great pad Thai…I could literally drink those sauces. Fortunately, there were even better things to drink, including the Singha beer and Thai iced coffee!
How had I missed this my entire life? From that moment on, wherever we lived, I made it my mission to find the best Thai restaurant and immediately make myself a regular. Mostly good and sometimes great, I made a strong case for frequenting those favorite haunts as much as possible. Selfish, but true!
The traditional taste of great Thai lies in the perfect balance of the four key tastes recognized by the human tongue: sweet, salty, sour and bitter. This balance is evident in some of the most recognizable dishes such as Pad Thai, Thai Green Curry Vegetables, and Basil Duck. Heat from fresh chili peppers (aka Thai bird pepper and Thai hot)—often recommended by the wait staff and frequently grown by the chefs and restaurateurs themselves—serve as the spark that keeps the dishes and condiments interesting.
Thai cooking is distinct for its combinations of aromatic spices and ingredients: The Thai basil, ginger, chili pepper, mint and lemongrass; the garlic, the fish sauce, coconut milk and, of course, the curry pastes. Combined correctly, these individual actors can produce something simply mystifying, yet its aroma beckons as though your palette always knew this taste experience was out there somewhere but was just waiting for a proper introduction.
Rice is a huge staple of Thai cuisine, accompanying almost any dish prepared with a sauce. Such complex dishes pair beautifully with fragrant Jasmine rice, simply, perfectly steamed and dished from a tin-plated vessel, as they do with thin rice-flour noodles, another popular foil for dancing Thai flavors.
It’s difficult to overstate the important role fresh vegetables, fruits and herbs play in so many Thai preparations. Interesting combinations of sprouts, eggplants, beans, various peppers, squashes, tomatoes, broccoli and all kinds of onions; melons, pineapple, coconut, mangoes and papayas, to name a few. All of these contribute to the healthful, lighter qualities associated with Thai cuisine.
Here is a fail-safe recipe I hope you’ll try at home. The ingredients are pictured above. You can get everything at Publix, with the exception of perhaps the palm sugar, which you can get at any Asian market. If you do make it, please take a picture, send it to us at and we will publish it in a future edition of Around the Table! -Chef Robert

Around the Table – June 5, 2019

With July Fourth just around the corner, we at Colleton River are elbow-deep in planning. This year, we’ve decided to add a fun contest, but we need your help!

The Problem: Below is the recipe for a specialty All-American cocktail that we will feature at the Fourth of July Cookout, but the poor thing is nameless.

Your Challenge: Submit your entry to name it in our online event registration portal, then come back to vote.

The cocktail recipe, full contest rules, details on entry and the contest prize follow below. Now it’s up to you!


1 ½ oz. George Dickel 12 Tennessee Whiskey
1 oz. fresh lemon juice
1 Dixie Crystals sugar cube
1 oz. Fresca or lemon–lime soda
2 dash Fee Brothers black walnut bitters

Mason Jar, paper straw

Lemon wedge & mint leaf sprig

Combine all ingredients except the soda in a mixing tumbler.
Add large ice cubes, shake vigorously, pour into the jar.
Top with the soda and garnish with lemon and mint leaves.


The winner will receive two coupons. The bearer of each coupon shall be entitled to receive one free glass of this winning cocktail from the Nicklaus Clubhouse Pub during posted hours of operation. Coupons expire at 11 pm, Saturday, July 6, 2019.


Entries may be submitted June 5-10, 2019.
All entries will be posted in the June 12 edition of “Around the Table.”
Votes may be cast June 12-17, 2019.
The winner will be announced in the June 19 edition of “Around the Table” and in the June 24 edition of the Monday “Communique.”

Entry Rules
You may enter only once. Entries may be submitted June 5-10, 2019.
You may edit or cancel your entry up to one hour before the deadline at 12:00 am, June 11, 2019.
To enter a cocktail name: log into the Colleton River Club website. Select Events & Accommodations tab. Locate “Name That Cocktail” under Upcoming Events. Select Register. Enter your cocktail name in the blank provided and save your registration.

How to Vote
All members may vote for their top two entry choices. You may vote only once. Votes may be cast June 12-17, 2019.
To vote: Log into the Colleton River Club website. Select Events & Accommodations tab. Locate “Vote That Cocktail” under Upcoming Events. Select Register. Click to select your top two cocktail name entries and save your registration.

I hope you’ll help us name this delicious summer “sipper” and join us to enjoy a round at the Fourth of July Cookout! Until then, cheers!
-Chef Robert