It's been a while since I've done show reviews at local theater companies (or any of the multitude of tours in town), and I am thrilled to reawaken the beast, so to speak. Last night, I had the opportunity to join a friend at a performance with Brian Porter singing Cabaret tunes at What If?'s theater on Society Street. What commenced was stupendous, and you should go buy tickets right now for tonight's final show.

The venue itself is a beautiful little theater with VIP tables scattered around and covered in white tablecloths with a chilled bottle of champagne begging to be sipped. Comfortable seating lines the walls and offers a nice view of the stage. This evening, an enormous flower arrangement filled with giant pink and white lilies shined like perfect stars in the romantic setting, and lay invitingly across the piano.

The real star then came out, as Brian Porter (known for roles in productions such as Hedwig and the Angry Inch, Cabaret, Thrill Me: The Leopold & Loeb Story, and The Producers) entered with a rousing and flirtatious rendition from The Rocky Horror Picture Show. Local pianist, Kevin Thorn, accompanied him through famous show tunes from The Bridges of Madison County, Hamilton, Taboo, and Little Shop of Horrors.

Porter's execution as he dove into each very evocative and provocative song took us on a wild ride, as he conveyed rich emotions ranging from glee to deep sorrow, and even touched on the edge of psychotic during a duet with guest, Brannen Daugherty. Becca Anderson also joined Porter on-stage and sang an unexpected but hilarious new hit with Oh Henry! Porter's ability to transform into each "character" was astounding, and his delivery of each tune was perfect. It comes as no surprise to find out that Porter is one of the most sought after theatrical performers in Charleston. As each guest joined him, their natural chemistry in song poured into the audience's eager ears.

Personally, I would love to see this show again and again, and I would highly recommend that anyone with an interest in show tunes head directly to tonight's show. It's that damn good.

The final show with Brian Porter is this evening at 7:30pm. Individual Tickets are available for $25, Adult Cocktail Tickets include 2 drinks for $35, compliments of Grain and Barrel Spirits. VIP tickets are unfortunately already sold out. You can purchase tickets here.

NCPAC Hosts 2nd Annual Brew Haha

Are you in Charleston and looking for something to do on June 18th? Look no further, especially if you're a beer and comedy fan. The North Charleston Performing Arts Center is hosting its 2nd Annual Brew Haha and will feature a beer garden with tastings from local breweries. Comedians Jeremy McLellan and and Mike Brocki will perform shows throughout the day. Awendaw Green, known for its very popular Barn Jams, will provide live music. Home brewers are also invited to bring their craft to the tables as well! All you have to do is sign up here. 

The doors open for this fun event at 1pm and go until 6pm. Tickets are just $40 and include a souvenir tasting glass, 10 drink tickets, tickets to the comedy shows, free music, and unlimited tastings from the beer garden. VIP tickets are also available for $75 and include in addition to the above the following: early entry into the event, a Brew Haha T-shirt, access to the VIP area catered by Mellow Mushroom, specialty beers, wine and cocktail samples from Firefly. 

General admission and VIP tickets may be purchased here.

The band schedule is as follows:

First band goes on 1p-2pm 
W. Michael Freund http://www.wmichaelfreund.com/    
https://www.youtube.com/watch?v=fIGHXS52444 

Second Band goes on 2:20p-3:20p 
Muddy Kings https://www.facebook.com/muddykings  
https://www.youtube.com/watch?v=Muu4SqhsS3Y&feature=youtu.be 

Third band 3:40p-4:40 
The High Divers https://www.facebook.com/Thehighdivers 
https://www.youtube.com/watch?v=Zuq5IKHDOVw 

Forth Band 5:00-6:00PM
HoneySmoke  http://www.honeysmokeband.com/  
http://m.youtube.com/watch?v=Dus8ec85xbE   

*I will be attending and live blogging throughout the event and will be sharing the experience with you. If you would like to be interviewed for the review, please let me know.

Pay What You Can @ Destiny Community Cafe

Destiny Community Cafe is located at the Scotts Grand Reception & Corporate Center in North Charleston and represents the first Pay What You Can Cafe in the state of South Carolina. The cafe serves members of the lowcountry by providing healthy foods at fair prices and allows everyone to eat well. If a customer comes in and cannot afford to pay, they are simply required to volunteer an hour of their time by dishwashing, serving, or helping to clean up the restaurant. 

Scotts Grand is most well known for its event space often used for weddings, receptions, reunions and much more. The owners took note of the community and the food insecurity that affects so many and decided to do something about it. They became a member of One World Everybody Eats, a foundation whose dedication to ending food waste and divert food from various sources to cafes around the world. Scotts Grand is just one of many cafes that have been successfully offering these services since 2003. As of today, One World Everybody Eats has either directly or indirectly helped over 60 community cafes open and currently are working to open 20 more.  Most famously, rocker Jon Bon Jovi joined Panera in opening the Jon Bon Jovi Soul Foundation, whose sole purpose is to further the mission. 

A fundraising event will be held at Scotts Grand on March 20 to help bring awareness to the Soul Food Foundation and Destiny Community Cafe. The event will cater to everything food, ranging from a huge all you can eat seafood buffet to a veggie table. A soul food buffet accompanies the meal, and island caribbean beverages will be available for sale. Beer and wine will also be available. Doors open at 3:30 Tickets are now $52.24 and run out fast. Pick them up early! Children 12 and under are invited for just $5 but must purchase full price tickets to enjoy the seafood buffet.  Door prizes, food trucks, games and vendors will help to make this family event one you'll never forget!

Review - World Premiere of A Sudden Spontaneous Event, by David Lee Nelson

Last night, I hung out with one of my besties and did the art walk through several of the fabulous galleries in Charleston. We stopped by the Brown Dog Deli for a quick bite before heading over to Pure Theater for the world premier of A Sudden Spontaneous Event, written by David Lee Nelson. I indulged in a delightful Wacky Jackie Salad made with a combination of roasted corn, onion, cucumber, sprouts and goat cheese over a bed of mixed greens. Instead of the black bean cake that often comes with it, I ordered chicken instead. It was lovely. Not too much, not too little, but just a taste of tender white chicken with each bite. A slight dollop of guacamole added a nice touch to the salad, as did sides of salsa acting as dressing. My friend got a tasty Chicago Dog with a root beer served perfectly chilled in a glass bottle. After filling our bellies with healthy treats, we headed over to see the well publicized play that centers around a "hilarious and heartbreaking look at what happens when the life you thought you were leading is over in an instant."

We arrived just in time to this comfortable theater located at 477 King Street and settled into our seats. The theater is nicely arranged, with seating allowing a perfect view of the stage from any angle. The theater was jam packed, and we were full of anticipation for the opening act. As the lights dimmed, the theater quietened with everyone's gaze focused on the characters on stage. As we had no idea what to expect, what happened was indeed surprising. Co-owner of the theater and resident Director, Sharon Graci, opened the show by introducing the event and the playwright, stating, "You'll learn a lot about David Lee Nelson tonight. He writes from the heart, and you'll find tonight to be eye-opening."

Without giving away too much about what the play is actually about, suffice it to say that the main character wakes up in some type of waiting room. Confused, she is trying to figure out her whereabouts as a man waltzes in with a mohawk, sporting large tattoos, and bearing an English accent. Our first thoughts are that she's found herself awakening in a psych ward, and she's waiting for an appointment with someone referred to frequently as "her".

As the scene develops, what happens next is completely unexpected. It expounds hysterically and grabs the audience directly into the storyline. Questions are thrown around in an interview style. "How did you hear about us?" "Rate your life experience from 1-10." "Are you sure you want to rate it a 7?"

The questions are leading Carole to a self-reckoning which forces her to acknowledge areas of her life that have been challenging, making her and the audience increasingly uncomfortable as she strips off layer after layer of thick skin she has developed to protect herself from her poor decisions. After bearing her soul, the scene ends only to continue into a twisted and fateful plot that focuses on love, relationships, forgiveness, and even death.

As is common with many of Pure Theatre's productions, "A Sudden and Spontaneous Event" doesn't shy away from exposing harsh realities and exploiting emotions that we may all relate to. Dating, one night stands, the benefits of having certain friends, or being broken due to familial heartbreak are just a few of the themes that are explored. Learning how to forgive one's self before being able to ask for forgiveness from others is probably the hardest, yet most important, aspect of many of our lives. The play delves into the deepest parts of our souls and creates an intimacy with the actors that touches our psyche as well as the characters'.

Ending on a strong emotional note, the play concludes with hope for the future for two lovers who have endured more than they should have.

Cast Credits are as follows:

Liz Coralli - Carrie
Michael Smallwood - George
Brannen Daughtery - Stan
Scott Smith-Pattinson - Wilfred
Joy Vandervort-Cobb - Carole

Developed by the PURE Lab.

Time & Place

A waiting room. A bar. A house.

Tickets are $27-$30 plus fees online, and the event runs through March 26th.

Favorite Holiday Party Cocktails

I just love Christmas, and holiday parties add to the fun! Bringing friends and family together to celebrate the season makes me happy. As I sit and peruse various recipes that I'll use for easy-to-eat finger foods, delicious dips, oppulent mains served with sizzling roasted veggies and sides, I'm also considering various cocktails that will be served during this year's festivities. Here are some that I thought I'd share. What are some of your favorites?

Sparkling Charleston Cosmopolitan

This might be one of my favorite combinations and really easy to make. It's easy to celebrate Christmas in the Lowcountry with a delicious and refreshing, drink.

1 cup crushed ice
3 tablespoons vodka
1 1/2 tablespoons peach nectar
1 tablespoon orange liqueur
1 tablespoon white cranberry juice
2 lemon wedges
2 tablespoons sparkling white wine
Garnish with an orange slice

Pear Basil Crush

This one uses a muddled basil and pear combination that is fabulous any time of year. Various restaurants downtown have their version of this delicious cocktail, but it's also easy to make at home.

3 fresh basil leaves
1/2 teaspoon sugar
1 cup crushed ice
4 tablespoons pear nectar
3 tablespoons pear-flavored vodka
3 tablespoons lemon-lime soft drink
Garnish with fresh basil sprig and/or pear slice

Alcohol Free - Berry Good Ginger Ale

This one is for those who choose not to imbibe and is a refreshing alternative to alcohol. Serve it to the kids for a specialty cocktail of their own! Delicious!

5 fresh raspberries
4 fresh blueberries
2 fresh blackberries
1 1/2 tablespoons light agave nectar
5 fresh mint leaves
2 tablespoons fresh lime juice
1 cup crushed ice
6 tablespoons water
2 tablespoons ginger ale
Garnish with fresh raspberries and blackberries

Homemade Eggnog

We love eggnog in our house. This recipe is just one of the fabulous ways to make this rich and creamy cup of holiday cheer at home.

6 cups milk
2 cups heavy cream
1/8 teaspoon ground nutmeg
12 pasteurized egg yolks
2 cups sugar
Praline or bourbon liqueur
Garnish with freshly ground nutmeg

Orange-Cranberry Gin and Tonic

Easily one of my favorite drinks, gin and tonics can also be decorated for the holiday. Add a few simple ingredients and voila!

1 (2-inch) orange rind strip
1 tablespoon fresh (or frozen) mashed cranberries
1 teaspoon sugar
1 cup ice cubes
3 tablespoons gin
1 tablespoon fresh orange juice
1/4 cup tonic water

Pomegranate Mimosas

This one is easy and delicious. Add a splash of pomegranate juice to mimosas instead of orange juice to add a bit of holiday cheer for your guests.

Champagne
Pomegranate Juice (mix to taste)

Kris Kringle's Candy Cups

Want to feel like a kid again? Make these jolly little cocktails and garnish with your most colorful candy canes.

5 cups orange juice
1 cup vodka
1/3 cup orange liqueur
1/4 cup fresh lemon juice
1/2 cup maraschino cherry juice
Garnish with fruit flavored candy cane sticks, cherries with stems, orange and/or lemon slices

Spring Forward and March Ahead to Young Contemporary Artists at the Halsey

Ahh, Spring! It's back and bringing beauty back to the Lowcountry. Downtown is a hub of activity, and last night at the Halsey Institute was just one of the multitude of places that people flocked to enjoy the beautiful weather that has finally dawned upon us. The College of Charleston was buzzing with activity with aspiring students touring the campus with their families and being introduced to the campus's life. The Courtyard was filled with flowers, fruitfully blooming and showing off their colorful spirits to the Heavens, as youths meandered casually in the sunshine. The beauty of it all was astounding, and you could almost literally feel time standing still.



As 5 o'clock approached, we made our way over to the Halsey Institute, where they were celebrating the 30th Annual Young Contemporary Student Exhibition. The Halsey Institute of Contemporary Art has exhibited many of the finest and most famous pieces found in the world. College of Charleston's Art students compete to enter this annual exhibit and are only invited to participate once a national jury has voted them into the program. This is their first time being shown in a professional setting, and it allows them to feel and appreciate the competitive nature of their field. Skill is not the only tool necessary to succeed, but professionalism, decor, and personal integrity also are integral to their success. Scuptors, painters, photographers, printmakers, and mixed media artists submitted a wide variety of pieces for consideration. Not everyone made the exhibit, but the ones that did were impressive and eclectic.

Here are a few samples of some of the types of art shown in this year's collection:



The first is entitled, "On the Ascendence of Hunting", by Grace Musser. This oil on linen piece was done in 2015 and indulges itself on the obvious hunter vs prey. However, if you notice, it follows the natural life cycle of animals. Whereas, the sloth (?) appears to be stalking a bug, the monkey is stalking him/her. Overtly, the entire frame is covered in a virtual bloodbath, with edges of suggestive death scenes surrounding the event. A lonely heart sits solemnly in the corner, but who is it beating for? Or is it the fact of the eventual ending of the beating heart that leads the question?

The second piece is a self-portrait by Jordan Fowler, done in 2014. Fowler won in another category for another piece, a painting titled "Pinky". In this self-portrait collage, you can see Fowler's attention to detail and significant for this time of year. Considering it is Easter for Christians, it bears noticing the ethereal wreath of thorns surrounding Fowler's head. Chaos seems to crease his eyes, and faces of (who he might be dying for?) are just out of his eyesight to the left side of the collage. Snakeskin, representing Satan maybe, seems to adorn his crown. The intensity of the eyes in this self-portrait appear to exclaim Fowler's hope for humanity, however dire the circumstances may seem in this particular moment.

The third is called "Collision of Like Minds" by Heather Thornton. She created this mixed media piece in 2014. The colorful representation of two minds blending in unison to form a Universe(al) interpretation of shared knowledge is an intriguing parlay into conscious thought and Orwellean "Thinkspeak".

While the collaborative artworks above didn't win any of the awards given out last evening, they were a fine example of the talent and diversity shown in the talented arena of the College's art students. A full list of winners follows. The exhibit will continue to show until May 2, 2015, with all winners on display.

Best in Drawing - Kristin Budak-Haynes - “To My Mother”
Best in Painting - Jordon Fowler - “Pinky”
Best in Photography - Meagan Cain - “Sampeng Lane #2”
Best in Print Making - Sara Wilson - “From the Depths
Best in Sculpture - Lisa Diamond - “The Elephant and its Jewels”
Best in Show - Malcolm Knight - “My Name is Terry”

Oleanna, a play by David Mamet at the South of Broadway Theater in Park Circle

This is the first blog I have written in a while, as my reviews were diverted due to a personal situation (meaning I broke my hand and had surgery). I'm happy to delve back into it and jump with feet first with a review of the play, "Oleanna", performed at the South of Broadway Theater Company in Park Circle. The venue, a quaint little spot, sat up to 50 people for this intimate display. The setting was small yet comfortable, and it can seat up to 90 for larger productions. To set the mood, imagine a small desk in the center with two chairs on either side with a doorway leading into (or out of) what turns out to be a professor's office. Two rows of seating surrounded 3/4's of the stage, and a small bar served cocktails throughout the evening. The director, JC Conway, sat quietly off to the side while observing as his cast of two delivered a cerebral and disconcerting power struggle between an apparent frail student and distracted professor who is awaiting tenure.

As the first of three scenes opened up, one becomes immediately aware of the professionalism and experience of Mark Gorman, current artistic director of SOBT and acting as John the Professor. His ability to remove himself from his surroundings and completely delve into the character offered us further insight into the Professor's obliviousness to what was forthcoming. Julie Hammond, acting as Carol - a frail student in both ego and mind, opens up with a tentative yet nerve wracking position of having to ask her seasoned instructor for assistance in understanding his class in order to improve her grade. As his focus is on the phone and less on her needs, he exudes a particular vulnerability teetering on the edge of his own Pass/Fail situation at home and with his career.

As with most of David Mamet's work, the transcript of the play falls into a lyrical prose that edges along the vivacity of nuance. You're immediately drawn into the scenes completely unaware of the darkness that is about to smack you in the face upon the next turn. Not completely understanding what you've just seen, the play introduces you to a horror that could potentially happen to any of us. You sit watching, disbelieving what is happening right before your eyes, and hope that this train wreck is about to stop. As the play progresses, Carol develops into a manipulative (or easily manipulated) character that involves herself into a power struggle with the Professor. John falls prey to his own devices, either accidentally or idiotically, and we are left in wonder as to whom the real predator in the play is.

The scenes are played out passionately and in morbid detail. The writing, of course, is excellent, and under Conway's direction perfectly produced. The set, simplistic and understated, was peppered with the intermittent ringing of a terrifyingly lonesome telephone that brought increasing tension with each call. At the end of the play, the entire audience, stunned, looked on in shock and horror as the final scene imploded.

Oleanna may be seen again tonight at 8pm and again on the 12th, 13th and 14th at 8pm. Tickets may be purchased for $20 at the South of Broadway Theater.

Charleston Culinary Tours Offer Tasty Tours at the Best Restaurants in Charleston

I had the chance to do a review of one of the best tours in Charleston. Foodies, make sure to read this blog I posted at Apartments.com. You won't be disappointed. This is a must do tour for tourists and locals alike! Absolutely delicious and informative for all.

Catfish Row - A Quaint Spot of Reflection

Catfish Row, formerly known as Cabbage Row, was the inspiration for the novel, Porgy, by Dubose Heyward. Later, Heyward partnered with George Gershwin to rent a house on Folly Beach to create the play Porgy and Bess, where they would travel by boat each day to write the script. The term "Cabbage Row" originated in a slum area off Church Street just past Tradd, where three-storied houses line up to form a row. The name was changed to Catfish Row after the collaboration between Heyward and Gershwin developed into the dramatic play we've come to know so well in Charleston.

Inhabitants would place cabbage and other vegetables on their window sills for sale during these poor times. Black families, descendants from freed slaves, would live together, sometimes 10 families at a time. The main character for Porgy and Bess, Sammy Smalls, was said to have been an angry crippled black fellow who was thought to have murdered several people. There are many myths with regard to his burial grounds. In keeping with black culture during the time, his grave should not have been dug North to South as his was. The tradition of digging from North to South was for those who died accidentally and "rooted", meaning that the person had been "fixed" or turned via Voodoo or witchcraft. With Smalls, this was not the case. As such, his soul was left to haunt an unknown assailant indefinitely. There are mutterings that his soul still inhabits downtown to this day.

Currently, private homes and businesses make up the local market in the area that has seen much change over the past few years. No longer slums, renovations have been made to improve downtown Charleston with the preservation of these beautiful vignettes. If you get a chance, wander through some of the side streets of Downtown, or better yet take a tour with one of the fabulous guides sprinkled throughout the area. There are many historical stories behind discreet little spots such as this. You'll definitely want to take your camera with you.

Folly Beach Crab Shack Celebrates 15 Years

The doors opened at the Folly Beach Crab Shack 15 years ago. Ron Hill, owner, is celebrating the anniversary with us by offering great deals on some of the Shack’s most popular dishes. Patrons may indulge in some of the Shack’s favorite seafood dishes for $15 during the month of November. While you’re there, make sure to pick up a Crabby Mary created with Absolut Peppar, a blend of clamato and spices, and topped with a huge crab claw, pepperoncini, celery, and accented with slices of lemon and lime. The delicious cocktail is served in a mason jar with the rim lightly coated with their signature seafood seasoning.

Years ago, partners Dan Doyle and Ryan Condon convinced Ron to follow through with his lifelong dream of owning his own restaurant on Folly Beach. Their decision to offer seafood on tables with huge buckets in the middle for trash was an innovative way to serve customers at the time. Their creativity didn’t stop there but continued as they created an extensive menu loaded with a full raw bar, fried or grilled plates, and buckets overflowing with extra large shrimp, snow crab legs, and oysters. Land lovers have fierce lunch and sandwich options as well.

Upon arrival, take a close look at the murals in the open restaurant. Ron commissioned his brother, James Christopher Hill, to demonstrate what the restaurant represents. Scenes of the old pier and front beach are awe inspiring. A bounty of seafood surrounds an old house that could be found anywhere off the Folly River. James brings an instant familiarity by integrating the old with the new.

Hill’s dedication to the Lowcountry Local First community is extending past just buying local seafood from merchants in the area. Backman’s and Crosby’s provide many of the staples used in the restaurant. For hard to get items, or as a supplement, Hill negotiates with Sysco for only the best and freshest ingredients. He keeps his ears to the ground and listens to what his customers want. His intuition now is to expand his buying habits to local farms.

The Wandering Eye had a chance to review a 4-course meal with Hill’s contribution to how each dish is created. He gives full credit to his chef, Chef George Rivers, who works solidly to perfect and maintain a high quality of standard, Sous Chef Nathan Albertson, and General Manager M. K. O’Connell. First, gigantic shrimp were served two ways, fried and grilled, with remoulade and cocktail sauces. Crisp and fresh, the shrimp were absolutely divine and well cooked. The fried shrimp, coated just once and lightly floured, had a nice flavor. Being so large, they can sometimes be overcooked and chewy. Not here. They were absolutely perfect.

Next, we were served a sample of their shrimp and grits with tasso gravy. If you are like us, we like our gravy light and not drowning the plate. In many instances, restaurants use their gravy to cover up a plate of average (or below average grits). Again, not here. Being true down home Southerners, we are grits snobs and appreciate them when done well. The Crab Shack uses a stone ground yellow grit, heavy cream and just the right amount of salt to make the creamiest grits in town. The gravy didn’t hide the texture of them but added a nice flavor to the plate. Again, huge shrimp nestled into the grits, inviting us to try each bite, which we did and enjoyed immensely.
The third course consisted of a bucket full of Frogmore Stew and topped with snow crab clusters. The overflowing bucket contained tasty bits of sausage, potatoes coated with their seafood seasoning, more of those gigantic shrimp and corn on the cob. The crab legs and shrimp were the heart of the bucket. Well cooked and easy to crack and peel, the moist pieces of sweet meat were delivered in perfect bites to our mouths.

Finally, slices of key lime pie and salted caramel cheesecake rounded out our meal. By this point, we could hardly eat any more, but the desserts were top notch. The excellence in service, food and passion for truly connecting with the public is easily seen in both Hill’s attitude and throughout the restaurant’s culture. It is clear why the business is celebrating 15 years, and it’s also no surprise that Southern Living Magazine has called the Folly Beach Crab Shack one of the top 10 seafood restaurants in South Carolina.

John Duckworth at the Charleston City Gallery

The City Gallery at Waterfront Park is hosting an opening for John Duckworth's exhibit, Awake, on Friday November 7th from 5-7pm. I had an opportunity to stop by and have a peek at the exhibit and talk with the artist himself today. The transformation of the gallery will astound anyone familiar with the original setup, and his creativity in both art and design will lead you through corridors and to different levels. The strikingly tall artist now carries a full beard and plans to meditate throughout the show. Enter the front door tomorrow evening and plan to experience a provocative and thoughtful evening.

The first thing that will occur as you walk in the building is you'll be given a glowing headset. As you pass each room, you'll press a clicker to listen to a presentation or musical accompaniment that will enhance the mood. Flowing easily through Rooms 1 and 2, you'll become "Awake" and then be sent into a Paradox and Confused state. As Duckworth's combination of Eastern and Western styles intrigues you, you'll begin to wonder exactly where this is going. To be frank, it's headed somewhere beautiful and staggeringly exotic.

You'll pass through The Void, where you'll find 3D effects and landscapes. As the pieces literally pop out at your, you'll want to reach out and caress them. The serenity of this area will offer you peace as you wander through, and you'll most likely find yourself wanting to remain there for a while. However, as you enter the next rooms, corridors filled with poetic and literary references will test your sense of calm. A longing for each "page" will inspire your inquisitive nature to understand the basis for each of the individual faces. They are the perfect precept to the final rooms where exotic and intricate symbolism of stillness, death, and rebirth exists. Cicadas are used, as in the Eastern tradition, as a symbol of rebirth, change and protection of souls.'

As you enter the final destination, you will bear Witness to the sensual and interpretive visuals and sounds of the ocean. A video and musical montage allows us all to do as Duckworth and reflect upon the grace involved in all areas that embody life itself.

This exhibit is an extensive production that took Duckworth five years to create. 90 pieces are strategically placed throughout the gallery to incite an emotional response, which is handled with perfection. Having musicians, such as Quentin Baxter's added dramatic background for effects, helps to engage the audience. If you have never seen any of his artwork, this is a perfect time to browse his expansive collection. The diversity seen in this event is as impressive as it is well done. Make sure to get there early, as you might just find yourself there for the entire show.

Watermark, an exploratory film by Jennifer Baichwal, Nick de Pencier and Edward Burtynsky

Canadian directors, Jennier Baichwal and Nick de Pencier, joined with world class photographer Edward Burtynsky to explore the use of water throughout the world. The history of water and how different cultures view it is displayed through the exemplary photographic style for which Burtynsky is so famous. The film was a five year project and took them to ten countries, and what they learned is both shocking and beautiful. Burtynsky's experience with Baichwal as his director for Manufactured Landscapes has proven to be an indelible match.

The film has been well received by critics and has been viewed at the Toronto Film and Berlinale Festivals. The TFCA has declared the film to be the Best Canadian Film for 2013, and they are expanding to new audiences throughout the world. The Charleston Music Hall will hold a viewing tomorrow evening at 7pm for just $5. The importance of understanding the great expanse of how differently the world views water and its use can help us to understand and appreciate the sometimes unappreciated resource, as many Californians may attest.

The seductive style will introduce you to places like China's Fujian coast. The Xiluodu Dam, six times the size of the Hoover Dam, is being built for hydroelectric power generation and flood control. It is currently the 4th tallest dam in the world. They visit Huntington Beach for the US Open of Surfing and the dried out Delta region where Colorado River is reduced to a trickle before completely drying out prior to joining the ocean. Their tour of the Ganges, where millions of people bask in a sacred bath simultaneously, is awe inspiring.

The domination of water over civilization is not always apparent until it's gone. We depend on it, need it to survive and thrive on its power. This film should be seen by everyone, including children, as its imperative educational and historical is necessary for us as our climate changes. Learning how to use water effectively is necessary. Our survival depends on it.

Best Local Places to Buy Fresh Organic Chicken

I wrote a review of the best chicken farms in the lowcountry. You can read it here at Apartments.com. These farms focus on providing the freshest eggs and meats without antibiotics, steroids or other unnatural additives. The best eggs in town are from Chucktown Chicken, and can be purchased at local retailers. Check it out and add these to your healthy food choices! Now you know.

The Mac Off - A Snappy Mac and Cheese Event

We had the opportunity to go to the recent Mac Off event at the Grove in Mt Pleasant. Read the full review here. It was a fun event, but there were so many people in lines that the small samples we got were rather cold. The ingenuity of the chefs was fun to see. In the end, I think we would rather head directly to the restaurants and try full size portions right out of the oven. I mean, who doesn't love good mac and cheese, right?

Nature Box - Good Food From California

When I went out to the mailbox a little while ago, I was excited to find that my Nature Box sample had arrived. Nature Box, located in San Carlos, California, boasts delicious healthy snacks made with no corn syrup or artificial anything. They are so confident in their snacks that they are willing to send you a sample for just under $2 for delivery. Included in the sample box are 4 individual sized bags and one full sized bag. To continue receiving monthly supplies is just $25 for 5 bags, and we think we might just do it. They were fresh tasting and delicious, and I like to offer my family healthy options, and food tastes better with natural sugars and . I'll break down what we received from our most favorite to least favorite below.

Cinnamon Swirl Kettle Kernels

This individual sized bag of sweet corn kernels contained an ideal amount of sweetness with cinnamon and white and brown sugars. The crunchy kernels popped flavorfully in our mouths with a hint of cinnamon and without an overbearing sweetness that you see in so many snacks. A lack of corn syrup was obvious and appreciated with this creative bag. Having corn kernels presented in this way was interesting, and surprisingly ended up being our favorite of all the samples.

Sea Salt Sun Crunch

This salty concoction of sesame and sunflower seeds was my personal favorite. Being more of a salty versus sweet snacker, I appreciated the nutty flavors emanating from the seeds binded by wheat flours. They used Organic Dried Cane Syrup and chicory root minimally, which was barely noticeable in the mix. This snack could easily become an addiction with its organic and healthy flavors.

Cashew Crumble

These cashew bites, covered with a lightly sweetened cookie exterior, were a nice surprise. Who would have ever thought to combine that mixture? While only having a couple, the curious nature of the snack was appealing and tasty. The ingredients are pretty simple with cashews, butter, brown sugar, wheat flour and eggs making up the majority. It's simplicity and freshness reminds you of something Grandma might make.

Coconut Cashews

Again, it's a curious combination but absolutely wonderful! A coconut infused cashew? Yes, please! The one thing most appreciated with these snacks is they haven't been too sweet. For those of us who either choose to avoid or simply can't eat a lot of sugar, they are a nice option combined with protein as a balance. Nutty and using only coconut, cane sugar and a little rice syrup, this is a great option for kids and adults alike.

Garden Tomato Crunchies

This particular bag was our least favorite, but it was still nearly perfect. The almonds were flavorful and crunchy with a slightly salty edge. There was little to no tomato flavor, and the hints of chili powder were nill. As far as all the flavorful bags went, this was the least so, but who can deny almonds as a snack? While this one may not be on our wish list in the future, it was a nice sample of what the store has to offer.



We are certainly looking forward to seeing what else comes along from this diverse location. Nature Box definitely delivers what it advertises, and you can be assured to enjoy healthy options for you and your family. Give it a try! You can always cancel your subscription, but I'd bet you won't after seeing what they offer. Good food, good prices, and delivered straight to your door.

Restaurant Review - Five Loaves Cafe in Downtown Charleston

Photo of Eggplant and Goat Cheese Appetizer with a Light Vinaigrette

Five Loaves Cafe, founded by Casey Glowacki and Joe Fischbein and sister to Sesame Burgers, has a couple of locations. One is in Mt Pleasant on Hwy 17, and the other is on Cannon Street in Downtown Charleston. Five Loaves' concentration is to provide local food from South Carolina agriculturalists and farmers to their tables. The restaurants are vegetarian friendly with scores of menu options available for vegetarians, vegans and those who abide by stricter diets. All breads, nuts, meats and vegetables are brought in from local growers and farms. They roast all their meats in-house and even create their own mozzerella cheese.

While making mozzarella cheese sounds like an arduous task, it really isn't. Not everyone does it as well as Five Loaves though. Taking just the right amount of milk, citric acic, rennet and heat with a dash of salt, and they have devised the perfect accessory to many of their sandwiches and dinner items. Moist and delicious, the cheese adds delicate flavor to just about anything.

On Friday evening, we decided to stop by the downtown location and grab a bite before heading to the Sotille Theater for a performance by the Charleston Symphony. Ordering an Avery Brown to sip on and a cold glass of iced tea, we perused the menu and decided to try the eggplant with goat cheese appetizer. My tablemate ordered samples of the restaurant's famous homemade soups. The tomato with crab meat is one of their most popular, followed by the baked potato soup and chicken chili. His sample this evening included the first two with a vegan artichoke to complete the trio. As we waited for their arrival, our server brought out steaming hot bread. The hot bread was a nice surprise and suitable for this time of year, with hints of pumpkin and spices dancing on our tongues.

The eggplant appetizer was delivered first, and needless to say the portions were gigantic! This alone could have been my dinner. Slices of eggplant enveloped soft and sweet goat cheese in a warm embrace. A lovely arugula salad adorned the top and added a slight peppery flavor to the sweet underbelly. Sweet tomatoes hugged the sides, and each bite contained a taste of Heaven. The goat cheese, delivered from local farms, offered a nice tart accent to the sweetness from the eggplant. Overall, the appetizer was perfect. If only that was the only item we had ordered.



The owners of Five Loaves take great pride in their recyclable efforts, and even their To Go boxes are earth friendly. Everything from the glass they use to paper products is recycled. The care they take to ensure their customers may also continue the efforts can be seen in the above photo. Each box is carefully packaged with the name and date of the item on the box. After use, the boxes may be placed into a compost along with whatever is left inside.



For dinner, we enjoyed lightly fried chicken and pork loin. Both were paired with garlic mashed potatoes and contained an arugula salad. The Chicken Palliard, pounded out and given just a pan-fried kiss, laid gently upon the potatoes. Beets were added to the salad and gave the dish a nice fragrance. The simplicity of the chicken allowed the garlic from the potatoes to infuse each bite, and a flavorful drizzle of sauce gave it an extra polish.



Photo of the Pork Loin Dinner Selection with Tarragon and Garlic Mashed Potatoes and side of Asparagus

As with the chicken, the pork medallians were cooked with a kiss and laid over garlic mashed potatoes. Atop each medallion were slices of freshly made mozzarella and a slice of tomato. Bits of tarragon (?) flakes added an aromatic background of anise with each bite. Finishing touches of arugula salad completed the well done and tender dish. We were stuffed by the end of the meal and added yet another To Go Box to our take home bag of delicious food.

If you are looking for a great meal for under $20, this is your Go To Restaurant in Charleston. They are well known for their popular lunches, homemade soups, and fat sandwiches or rollups. Freshness is never a problem at Five Loaves, and you can be satisfied knowing that they and you are supporting our local farmers.

Restaurant Review - CRAVE in Mt Pleasant

My friend Kim and I stopped by Crave in Mt Pleasant after attending a class at the College of Charleston's music department last night. Being consistently one of our favorite places, we were looking forward to discussing the evening and catching up on trips, life, kids and all of our favorite subjects. The bar area of Crave is lovely, nice and open and with high tables scattered throughout. Ordering a glass of wine and a beer, we settled into the menu like bees to honey, busily devouring each appetizer's description. We finally chose to share a salad on the specials menu and also wanted to sample the antipasto plate.



To begin with, our server brought a basket of warm bread. We each pulled out the steaming muffins first, as they looked incredibly tasty. Taking just small bites and were delighted at the delicate sweetness of what turned out to be sweet potato muffins. The slight cinnamon flavor was accentuated with a light maple butter. Nestled next to the muffins were pieces of french bread, crusted perfectly with fluffy middles. The muffins are made in-house with just a few simple ingredients and are just one of Crave's delicious treats. While the french loaves had a nice consistency and appeared fresh, we learned that they are not hand crafted by Crave's chefs but delivered by a food service.



Our salad arrived promptly, and we forked through the delicious bib lettuce, goat cheese with bacon crumbles, and dried apple chips. One fried egg was placed on top. As an aside, I believe a fried egg on anything makes it better, but on this particular salad, it was outstanding. A champagne vinaigrette drizzled the dainty leaves without drowning them, and the natural flavors blended well. The simplicity of dried apple chips with goat cheese was a nice surprise, and we enjoyed each bite. As our server came to remove the plate, we dryly suggested they take it off the menu, because we obviously didn't like it (the plate was basically licked clean). She laughed and brought out our second dish.



Kim and I are utterly baffled by this dish. There is no other way to say it. It was terrible. What is so surprising is that Crave is typically consistent. Our food choices in the past have included lobster and shrimp risotto, scallops, and salmon. Their dinners are truly wonderful and spot-on, but this.. this.. this plate.. ?? First of all, look at the plating. They are trying out for a rustic appeal with large chuckly blocks of what is supposed to be feta cheese on a wooden block. It looks ok, I guess, and in the dim lighting it's hard to show you just how boring it really was. The artichoke salad with black olives tasted medicinal and bland. The feta cheese blocks were chalky and dry. The charcuterie was simply disgusting! We couldn't eat it. The best thing on the platter was pickled beets, and they were straight out of a can. The pickled green beans were crunchy, yes, but so lightly pickled that they just tasted sickly (maybe they needed the artichokes for help!). Little drowned grape tomatoes dotted one section, but they were so sad looking that we couldn't enjoy them either. It was one of the worst food experiences I have experienced over the past few years, and that's saying something after my trip to North Carolina!

Overall, I cannot give Crave a bad review. Multiple experiences have proven they are a decent restaurant. One suggestion though, never put the antipasto plate on your specials menu again. Take it off, forget you tried that one, and stick to what you're good at. Everything else.

Fall Greek Wine Festival

Did you miss this year's Greek Wine Festival? See what happened here! You won't want to miss it again. Thankfully, we have two festivals a year now to appease your appetite for great gyros, baklava and more.

Band Together for ALS

An important event is coming up on October 25th. Put the date on your calendar and support Graham Whorley in supporting ALS research. Read more about his efforts right here.

Greater Charleston Restaurant Association - a Weekend of Food and Cultural Delights

The Greater Charleston Restaurant Association (GCRA) hosted three great events this past weekend. Taste: Iron Chef was held at the Culinary Institute downtown; Southern and Sweet was staged at Harborside; and the annual Taste of Charleston soiree at Boone Hall rounded out the three day schedule. Being a big fan of our local food culture, I was excited to attend as many of these as possible. We were only able to attend two, and here is the drill down from the weekend.

Taste: Iron Chef

The Iron Chef competition was an unexpected treat. As we arrived, we were directed into the TV viewing areas where heavy hors d'oeuvres were displayed. Tables filled with chocolate truffles, mousse and bite sized desserts surrounded the entry way. As we pressed further into the dining hall, we discovered burners warming meats from the smoker. Schnitzel sandwiches, a simple combination of fried pork filets and Sriracha slaw, were the first bites that melted in our mouths as we meandered through the line. Beef brisket, so tender it was falling off the forks, sat alongside a fall vegetable salad, consisting of sweet potatoes, red and green peppers and white potatoes. Along the other side, a smattering of German themed dishes lined the tables. Sausages, German potatoes, corndogs and more were a nice welcome for the upcoming Oktoberfest festivities. The students had obviously expended a large amount of time preparing for this event, and it definitely showed.




The competing chefs arrived via limousine and were escorted into the ampitheater. Waiting for their secret ingredient to be revealed, the announcers introduced them to the judges. We watched from a televised viewing area, but there were many who bought tickets to watch the competition in the ampitheater seating area. Hosts offered swag bags to lucky attendees throughout the show. Sean Brock, chef at Husk, acted as one of the hosts and held us captive with his repertoire. Unfortunately, we did find it a little hard to follow the chefs' feats, as it was quite noisy in the outer areas. I can easily understand how the ampitheater sells out so quickly!

As it were, Taste: Iron Chef is probably one of my favorite new events. I've always been a big fan of the original Japanese version, and this was an excellent and fun way to bring some friendly competition to our favorite local chefs. I can't wait to go again next year.


Southern and Sweet



We headed to Southern and Sweet at Harborside East on Saturday. Getting there a bit early, we were able to see the chefs prepare their amazing dishes of the day. Having had rain almost daily for the past month, we were a little concerned about having this outdoors. Luckily enough, we arrived to find the area covered with tents and just a light drizzle of rain. The view was spectacular of the harbor! Looking out, the Ravenel Bridge stood magnificently as a backdrop for the occasion. Music was provided by Hank Futch and Phillip Lammonds, and their fun and funky style was welcomed by all. There could not have been a better choice of entertainment for the occasion.



Delicious desserts were presented inside the main building and were crafted by the Culinary Institute's students. Bite sized carrot cakes, snickerdoodles and pecan diamonds didn't last long. The sweet treats were carefully displayed along delicate event decor arranged by Ooh! events. Tea candles lit up the room, and lovely flowers brightened up the wooden bar. Bartenders lavishly poured wine and beer, along with other non-alcoholic drinks, to the many people who flooded the event. Porters, browns and Oktoberfests with wines of all colors were available at the open bars inside and out.

Three tents representing local food fare were set up. We were lucky to sit with a nice couple of ladies who had ventured down from Spartanburg, so we compared notes with each sampling. Here is the breakdown of what we had.

- Middleton Place



Shrimp and grits were Middleton Place's dish of the day. Presented beautifully with a bread and butter pickled okra accessorizing the top, it was nearly perfect. I was at first a bit skeptical of the combination, as the chef blended tasso ham with a tomato base. I couldn't have been more wrong, as the grits simply kissed the grits while marinating in the delightful gravy. Taking bites of the okra, we were delighted to have sweetness develop on our tastebuds when we were expecting something along the lines of dill. The choice of adding pickled okra to the dish enhanced the sweetness from the tomato based gravy and enhanced the dish. Small bites of tasso ham snuggled up to the shrimp and added just the right amount of flavor.

-Graze



Graze offered catfish stew with homemade sausage and some of the best damn cornbread I've ever eaten. The stew was heavy on tomatoes, which I love, but my table mates didn't find it as delicious. There was little taste of catfish to the stew. In my opinion, that was perfect as it avoids the strong flavors that often accompany catfish. Hoppin John was served on the side along with a nice square of sweet cornbread. The Hoppin John was pretty flat but went well if added to the stew. Otherwise, it didn't really speak to us. Sorghum butter, made from sweet sorghum grass, added a lovely touch to the moist cake-like cornbread. A couple of hits at this table, but sadly we all agreed there was a miss with the Hoppin' John.

-Swig and Swine



The lines to this table were tremendous! Once we got to speak with the chef, we found out why. Swig and Swine brought out their powerhouse smoker and served beef brisket, patted with salt and pepper only, that had been smoked for 16-18 hours. Juicy pulled pork, on the smoker for 14-16 hours melted in our mouths. A dry rub of brown sugar, chili powder, salt and pepper gave the pork a sweet crust. Every bite was a little taste of Heaven, and we enjoyed every mouthful. A nice but heavy macaroni and cheese with collard greens made this a true meal. Many people enjoyed the macaroni and cheese, but I found it to be a little heavy. It was good though. The collard greens were a little too vinegary but still tasted all right. The lovely combination of meats with the generous sides were enough to make sure everyone in attendance left with a belly full of good food.

Would I go back to this event? Absolutely! Every year, we get to sample great food on the Harbor from some of the best chefs in town. You never know what you're going to get, and the entertainment is always spectacular. Having a great bar service, such as Snyder's, doesn't hurt either.