‘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 !
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.
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.
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.
The ‘Nicklaus Jazz Club’ evening was a resounding success.
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.”
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!
“Ayeayeaye!! It was a blast…. everyone was up on their feet dancing and singing away!! It’s still being talked about in Colleton!” Just one of the countless comments overheard in regards to Thursday’s L3 event; Kakuteru & Karaoke!
Asian lanterns wrapped in cherry blossoms, tipped in pink, floating from the ballroom celling….vases of cherry blossoms centered on tables dressed in fuchsia and black, surrounded by candles, elegant origami swans, chopsticks and Japanese Folding Fans crafted from silk and bamboo…..
Guests were greeted with specialty cocktails of Sake, Lemon Drop Martinis and Japanese Beer, compliments of Bartenders; Joe Incandela, Dave Cornelius, Ken Clark. The dinner was Asian inspired and included tempura, gyoza, Yuzu Cheesecake…. “Sushi was really terrific – it was rolled by Chef Pana while we watched!”
Yes, the decorations were inspiring and the dinner outstanding, but it was clearly the karaoke that got the ladies singing! Each table selected a song to sing and took turns making their debut. Everyone was on their feet singing and dancing and clearly enjoying their libations. After all, isn’t that what L3’s all about? With a bit of sake and wine, the ladies had no problem getting up to sing karaoke! “Everyone, and I mean, everyone got up to sing. The karaoke was unbelievable!”
Party continued past 9:30! Whoo Hoo!!! A big “Domo Arigatou” (thank you) to our lovely Japanese hostesses; Susan Clark, Lisa Cornelius and Debi Incandela! Truly, a party to be remembered!
Save the date for our next event, MOTOWN Thursday, June 13th !
As we get into serious summer weather, let’s face it, it’s just too hot to think about shopping for ingredients and preparing complicated dinners.
This list of must-have ingredients will prepare you for a no-fuss summer of culinary success!
Let’s begin with ingredients. Everything you want is ripening soon or ready in the markets. Fruits, summer vegetables, and the herbs that tie it all together will soon be plentiful and at the peak of taste quality. Below are some favorites with quick suggestions on how to employ them.
In many varieties, get them while you can. They’re wonderful for snacking and, of course, in baked items.
Pies, cobbler and crisps, raw slices with ice cream, pureed for bbq sauce or grill brushing.
In gazpacho and in salads, a fun twist on caprese with feta cheese, or spike a whole one with Titos vodka!
Plums & Apricots
Plain and simple is best, a must on summer salads!
Basil: At its utmost peak of flavor. Look for Thai and Opal varieties to mix it up.
Arugula: As a salad with olive oil & lemon, or quickly sautéed as with spinach.
Spinach: Spinach, spinach, spinach! Also spinach.
Butter lettuce, Boston lettuce, and don’t forget the mighty iceberg wedge—ice cold!
Bell Peppers of every persuasion
Stuffed, grilled, oven roasted. Enjoy alone with olive oil and balsamic vinegar dressing.
Summer Squash & Zucchini
Julienne for salads, grill it, sauté it, stuff it.
Marinate it, grill it, slowly caramelize it, bake it with tomato sauce and cheese.
Most tender and sweetest in the summer. Serve them hot, cooked and served cold, or pickled.
Best for appetizers, snacking and as dessert. Stuff these beauties with goat cheese, wrap them in bacon, or broil them with balsamic—trust me on this one!
Chiles & Hot Peppers
Bring it on with grilled fish, steaks, ribs—virtually anything off the grill.
Try it on anything grilled.
Keep these other summer supplies on-hand to pull together a hit show:
Tomato Paste in a Tube
Add a squirt for flavor and to help caramelization. Remember to pop the cap back on. It will deepen the flavor of your clam soup and Picatta sauce.
Anchovy Paste in a Tube
See “Tomato Paste in a Tube.” Repeat!
Selection of Nuts
Toss dry-roasted peanuts in your next stir fry to add a salty crunch.
Fresh only—it goes in everything.
Have EVOO for finishing, corn oil for shallow frying, dash of sesame for stir frying and non-aerosol pan spray for the grill.
Lemons & Limes
Squeeze something fresh on everything—whether grilling or tossing a salad, and drizzle on anything else for the perfect finishing touch.
No matter how beautifully you play, using an old, worn-out instrument will hurt your performance. If you replace just one piece of equipment all summer, make it this one:
A New Grill Brush
Retire the old stuff and start fresh. You’ll thank me later.
So…is it a fruit? Or a vegetable? Or what?
Watermelons grow like fruit and are commonly considered fruit because they are sweet. However, watermelons are known to grow in the garden right next to the corn, squash, and peas. The watermelon is actually botanically classified as a gourd, which family includes the cucumber, squash, and pumpkin.
Go ahead and eat the whole thing!
The sweet flesh of a chilled watermelon is the ultimate warm weather snack. We all typically nibble right up to the rind and then move on to the potato salad. But hold on there a minute! Don’t throw that rind away! Did you know that watermelon rind can be a tasty pickled or candied treat? If you didn’t, this will blow your mind: stir-fried watermelon rind with tamari, grated ginger, a sprinkle of raw sugar and a dash of fish sauce. I’m not kidding. You’ll love it. Even the seeds can be dry-roasted and salted—the perfect snack to munch on while you binge-watch the latest Law & Order marathon.
Drink up to hydrate
A watermelon is 92 percent water, which gives you even more reason to enjoy it! If you enjoy it more with a little vodka or in this delightful Watermelon Mohito from Food & Wine, I have no quarrel with that.
Variety is the spice of life
There are 1,200 known varieties of watermelon. The four major categories are seeded, seedless, or mini or “icebox,” and yellow. Some favorite varieties are:
round, deep red, firm-fleshed, early maturing
Large, seedless, red flesh and deep green rind
Oval, dark green with yellow markings (moons), early to ripen
Very large, seedless, deep red color, sweet
Modify your watermelon? No way!
Seedless watermelons are not genetically modified. They are hybridized, and hybridization is a natural phenomenon. (Whew!) As a result, once hard-to-find seedless watermelons are now commonplace. The little white seeds you see in a watermelon are empty seed coats that are perfectly safe to eat.
South Carolina’s own heirloom watermelon: The Bradford
The sweet Bradford was created by Nathaniel Bradford of Sumter County in the 1840s. Because of its soft skin, it was very difficult to transport and became commercially obsolete. The Bradford family was able to keep it going for generations and, thanks to the great, great, great grandson of Nathaniel Bradford, it is now available on the market for you to enjoy.
The humble watermelon…State Vegetable of Oklahoma
The Oklahoma State Senate named the watermelon as its State Vegetable for its contribution to their agriculture, but quite controversially so. It lost out as State Fruit to the already-designated strawberry (likely leading to many an argument and perhaps a bar fight or two). If you happen to find yourself in Oklahoma on the second Saturday in August (and, really, who hasn’t?) be sure to visit the annual Rush Springs Watermelon Festival and Rodeo, held continuously since 1948, to watch competitors vie for coveted honors in the seed-spitting contest.
There can hardly be a more perfect food than watermelon—well, at least not one whose seeds are quite as much fun to spit! -Chef Robert Wysong
61st SCGA Senior Championship
Callawassie Island Club – Dogwood/Magnolia
Callawassie Island, SC
May 13-15, 2019
Kevin King of Bluffton shot a final round score of two over par 74 to capture his first SCGA Senior Championship victory with a three day total of one under par 215 at the Callawassie Island Club in Callawassie Island, SC.
King began his day with a four shot lead, but with a plethora of some the best senior amateur golfers in the
State of South Carolina, he knew that he had to play great golf to capture a victory. As the wind whipped around much of Callawassie Island throughout the day, King stayed steady on the Dogwood (front) course with seven pars on the first seven holes, adding a birdie on the Par 3 – 168-yard eighth hole, and finishing the ninth hole with a bogey. Heading to the Magnolia (back) nine, King’s lead was at a 5 shot advantage. With a combination of four pars, two birdies, two bogeys, and a triple bogey on the extremely tough Par 4 – 384-yard 18th Hole, King was able to fend off the 2018 SCGA Senior Champion, Rich Weston of Pawleys Island, by one stroke to claim the 2019 SCGA Senior Championship.
Finishing in solo third place was Taylors native Duff Wagner who finished with a three-day total of 221. Eddie Hargett (Blythewood) finished in fourth place after completing his final round with a score of 75 and a tournament total of 222. Full Results