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

Gourmet & Grapes Sponsors Event Sponsors

Signature Sponsors

Mr. and Mrs. Samuel and

Hyden and Associates Regina Shapiro

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. Pete Strom and The Honorable Donna Strom Mr. and Mrs. Gary Lackey Mr. and Mrs. Gregg Morton Dr. and Mrs. Robert K. Stuart Mr. and Mrs. Steve Lunceford Mr. and Mrs. Andy Phelps Mr. and Mrs. Donald Tomlin Ms. Sheay Noel 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 Jonathan Banta Hal Jones Chairman Gourmet Committee Grapes Committee

Nicole Leaf Kiki Cooper Jack Case Angie Cimino Event Coordinator Auction and Charity Committee Marketing Committee 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 Ask us about Farewell Brunch Hollings Cancer Jasmine Porch, The Sanctuary- 11:45am Center and our Celebrate the weekend and salute the chefs at this seaside groundbreaking brunch featuring the chefs of Kiawah Island Golf Resort. 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.

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 Menu 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 Ryley McGillis Jason Rheinwald Robert Brehm Executive Chef Chef Tournant Jasmine Porch The Ocean Room Pastry Chef Chef de Cuisine Chef de Cuisine

Page 4 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 Melissa Serrano Alison Gabrielle Phyllis Shaffer Anita Harrison Cynthia Teeter Marilyn Hoffman Barbara Whitling

(Silent Auction) (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 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 Weekend Celebrity Chefs

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 Weekend Celebrity Chefs

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 Weekend Celebrity Chefs

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 twenty- one. 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 Weekend Celebrity Chefs 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.

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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 Weekend Celebrity Chefs

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.

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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.”

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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 Weekend Celebrity Chefs

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 Winemakers and Special Guest

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 Winemakers and Special Guest

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 Hol- lings 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.

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100 - Tour and Tasting for Ten at Includes: Willamette Valley Vineyards 2 Bottles 750 ml 2001 Domaine de la Ronciere You and nine (9) of your guests will enjoy a tour and tasting at Wil- 2 Bottles 750 ml 2003 Domaine Saint-Benoit lamette Valley Vineyards in Oregon. Willamette Valley Vineyards Donors: Mr. and Mrs. Steven Parker has been recognized by Wine Enthusiast Magazine as one of Amer- Value: $ 230 ica’s great Pinot Noir producers. Please come and experience our hospitality, spectacular views and world class wines. We are certain it 106 - “Painted Buntings on Gordonia” will be an experience you will not soon forget! This is a limited edition framed giclee print by Anne Worsham Rich- Restrictions: Tours cannot be scheduled during a holiday or a fes- ardson, who was inducted into the South Carolina Hall of Fame in tival. 1991. Giclées (pronounced zhee-clays) are the most popular fine Donors: Willamette Valley Vineyards art reproductions available to artists and collectors today. In the gi- Value: $ 200 clée process, a fine stream of pigmented ink, more than four mil- lion droplets per second, is carefully sprayed onto archival paper or 101 - Bluemercury Gift Basket canvas. A basket of skincare, bodycare, and haircare products from Chanel, Donors: Birds I View Gallery Trish McEvoy, Kiehl’s, Laura Mercier, and more. Value: $ 85 Restrictions: No refunds or exchanges. Donors: Bluemercury 107 - Dewees Island Getaway Value: $ 330 Enjoy four (4) nights in the Huyler House for four (4) people on Dewees Island, a private barrier island located just north of the 102 - King Street Shopping Spree Charleston harbor. This package also includes a breakfast basket, a Step out in style for a shopping day on King Street. This shopping golf cart for use during your stay, and a nature safari tour. Relax on spree includes a $200 gift certificate to ANNE’S, a $500 gift certifi- pristine beaches or spend the cate to Bob Ellis Shoes, and a $200 gift certificate to Rapport. Don’t day water fishing and crabbing. forget to refuel after a long day of shopping and stop by Rue de Jean Restrictions: Excludes major holidays. ($100 gift certificate), voted Best French Restaurant every year by Donors: Dewees Island POA the Charleston City Paper. Value: $ 1,236 Restrictions: Gift certificates are not redeemable for cash. Gratuity is not included for dinner at Rue de Jean. 108 - MUSC Wellness Center Package Donors: ANNE’S, Barry Kaliusky, Rapport, Rue de Jean The Wellness Package includes a fitness assesment, three (3) personal Value: $ 1,000 training sessions and day passes for the Center. Donors: MUSC Wellness Center 103 - $300 gift certificate to Gwynn’s Value: $ 300 Since 1967, Gwynn’s of Mt. Pleasant has been a shopping destination, offering the best service and merchandise. Our 25,000 square 109 - Limited Edition Fine Art Print foot store includes the best lines in men’s and women’s clothing; Enhance your home with a custom art piece from Sea Glass Fine cosmetics and skincare; and upscale gifts and home accessories. This Art. Choose from any image in the artist’s online portfolio and re- family-owned and-operated designer department store offers the ceive a limited edition twelve-inch fine art print, or you may apply very best of each season. the certificate towards any size and style. Sea Glass Fine Art features Donors: Gwynn’s Department Store photographs by Thomas Fallon, a professional photographer who Value: $ 300 was recently named Professional Photographers of America Photog- rapher of the Year. 104 - “Sideways” Pinot Noir Wine Package Restrictions: Certificate must be registered by email upon receipt. Includes two DVD’s, “Sideways” and “Bottle Shock”, four (4) bot- Donors: Sea Glass Fine Art tles of special Pinot Noir, packed in a decorative basket with “La- Value: $ 495 beloff” wine label removers, a bronze corkscrew, and a wine bottle foil cutter. 110 - Original Oil Painting “Sun Bath” Donors: Mr. and Mrs. Steven Parker An original painting by Charleston artist, Chris Rutigliano. Known Value: $ 225 for her wildlife and coastal South Carolina oil paintings, Chris’ work can be seen at Piccolo Spoleto, the Michael Cyra Gallery in Fresh- 105 - 4 Bottles of Chateauneuf-du-Pape field’s Village at Kiawah Island, and at the 14th Street Antique Gal- Chateauneuf-du-Pape is a historic town in France’s southern Rhone lery in Atlanta, Georgia. Valley, famous for its full-bodied, spicy red wines. It stands out Donors: Ms. Chris Rutigliano among the appellations of France for the unusually long list of grape Value: $ 650 varieties that are permitted for use.

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111 - “Canoe View” Original Oil Painting by Lese Corrigan 120 - $500 Gift Certificate to RTW This beautiful 10x8 framed oil painting by Lese Corrigan perfectly RTW is an independent women’s specialty shop that opened in the captures a serene day of the nature in the Lowcountry. A Charleston fall of 1978. As everything becomes more generic and less personal, native, Corrigan fully immersed herself in the visual arts and her it is our belief that the pleasure of shopping coupled with the plea- artwork is in collections in the United States, France, Great Britain, sure of looking and feeling good should always be available to our and Japan. clients. Attention to detail, lifestyle and product helps us to meet Donors: Corrigan Gallery our clients needs. Value: $ 800 Donors: RTW Value: $ 500 112 - Aroma Bella Spa Gift Basket and Facial Take a journey back in time and allow the stresses of everyday life 121 - Tiger Lily Gift Certificates to melt away. Cottage Aroma Bella, located conveniently near the Two (2) $50 gift certificates. Inspired by the historic gardens of Charleston Executive Airport on John’s Island, is an exclusive spa Charleston, Tiger Lily is the city’s premier florist. For hundreds of where they care deeply about your mind, body, and the environ- years, Charleston’s walled gardens have withstood wars, hurricanes, ment. Your gift basket includes Deep Steep Natural Body Care and floods and “progress”. In spite of these challenges, with every chang- one (1) gift certificate for a 50-minute Gentle Moisture Facial. ing season our gardens are reborn. Tiger Lily was inspired by this Donors: Cottage Aroma Bella Day Spa legacy of strength and beauty. We are totally committed to client Value: $ 180 satisfaction and innovative flower designs featuring the finest flowers shipped daily from around the world. 113 - Cos Bar Makeup Party & Gift Basket Restrictions: Cannot be redeemed for cash. Expires 12 months Have a girls day out with a makeup party for six (6) and bring home from the date of issue. a gift basket. Learn tips on how to look even more fabulous! Value: $ 100 Restrictions: Gift basket to be received at makeup party. Donors: Cos Bar 123 - A Two-Night Bed & Breakfast Stay at The Omni Grove Value: $ 300 Park Inn Located in Asheville, NC you will wake up to a sunrise over the 114 - Set of three R.C. Gorman Prints, framed beautiful Blue Ridge Mountains and enjoy a sumptuous breakfast (1) Tonto Bowl 8 1/4 x 10, (2) woman with bowl 8 1/4 x 10, (3) each morning. with child 13 1/4 x 15 1/4 Restrictions: Gratituities and liquor charges are not included. Not Donors: Mrs. Anna Shanks redeemable for cash and may not be partially redeemed. Holiday Value: $ 100 and blackout dates apply. Donors: The Omni Grove Park Inn 115 - Host a catered BBQ party for 30 from Crazy Dutchman Value: $ 578 You and 29 of your closest friends will enjoy a catered BBQ party from Crazy Dutchman Catering. Enjoy Cider Pulled Pork BBQ with 124 - Westie Painting two homemade BBQ sauces- Honey Chipotle and Crazy Dutchman Work created by artist Ian Mason can be seen as minimal and often Gold-paired with pimento mac & cheese, Charleston red rice, green raw but this allows for a fresh approach of viewing the canine sub- beans and coleslaw. ject. His paintings elevate “man’s best friend” to the intelligent and Restrictions: Subject to availability. considering animals they really are. Donors: Crazy Dutchman Catering Donors: Jayne Spector Value: $ 450 Value: $ 750

118 - Silk Organza “Cambia” Vest 125 - One Week Stay at Folly Beach One of a kind vest with painted squares applied on fabric. This beautiful house is located on the front beach of Folly, a key Donors: Lynne Gettelfinger vacation destination right outside of downtown Charleston. Sleeps Value: $ 195 11 people. Restrictions: Based on availability. Available after Labor Day until 119 - Lenox Vase, Serving Tray, Porcelain Keepsake Box, Music May 1st. Box Donors: Anita Zucker (1) lenox vase w/ gold trim, (2) lenox 4 section ribbed serving tray, Value: $ 1,500 (3) porcelain keepsake box 2 piece heart with roses, (4) music box dove and rose 126 - One Week Edisto Getaway Donors: Margie DeCarli Enjoy a one week stay at 2 houses on 15 acres on Bailey Creek in Value: $ 250 Edisto, SC. Includes dock and golf cart. First House:

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4 bedrooms, sleeps 10 COAST’s chefs meet daily with local farmers and fishermen to pro- 3 1/2 baths cure the freshest seafood and produce in the Lowcountry. At the Fully equipped kitchen heart of the restaurant is the hickory and oak custom made wood Wrap around porch burning grill, a feature you will only find at COAST. The menu in- Second House: corporates Charleston Classics with our chefs’ unique creations. Lo- 4 bedrooms, sleeps 8 cal favorites include the selection of wood-grilled fresh fish, Seared 4 1/2 baths Rare Tuna, Fish Tacos and the full raw bar. Fully equipped kitchen Restrictions: No cash value, non-negotiable, not valid for gratuity. Playroom with ping pong table Donors: COAST Porches Value: $ 100 Restrictions: Check availability. Donors: Josephine Hewitt, Pitts Hewitt 135 - Architectural Sketch signed by Jim Barker, former Clem- Value: $ 4,000 son University President Donors: Jim and Marcia Barker 127 - Fur Shawl by J. Goldberg Priceless Beautiful brown mink shawl. It was custom reconditioned by Revil- lon at SAKS FIFTH AVENUE. 136 - R. Hanauer Orange Plaid Bowtie and Cummerbund Set Donors: Julia Causey Located in the heart of downtown Clemson, M.H. Frank, Ltd. has Priceless been furnishing fine haberdashery and clothing for over 30 years. They are proud of what their store has to offer its customers — not 128 - Kohala Concert Ukulele only when it comes to clothing, but also the services that they pro- Enjoy an easy to use concert size Ukulele. The eastern mahogany vide. construction and vintage geared tuning produce a da kine o’ tone Donors: M.H. Frank, Ltd. that makes you smile. Value: $ 135 Donors: Georges Loan and Music Co. Value: $ 80 138 - Custom Made Jacket by LuAnn Rosenweig Fiber artist LuAnn Rosenzweig creates beautiful, one-of-a-kind ap- 130 - $100 Gift Certificate to The RSVP Shoppe parel and scarves, using an eclectic variety of new and recycled fab- Enjoy a unique shopping experience at The RSVP Shoppe in the rics. She uses vintage silks to add surface design to some of her jack- heart of downtown Charleston for the perfect stationary. ets. Her line of cotton origami jackets start out as 6 separate squares Donors: The RSVP Shoppe of fabric that are sewn together in a straight line. Through folding Value: $ 100 and minimal cutting, the squares evolve into a swing jacket with raglan sleeves. Bring your own fabric and LuAnn will create your 132 - Gift Basket and 30 Minute Makeup Application at Pink own one-of-a-kind exclusive design! Dot Beauty Bar Donors: Charleston Crafts Enjoy a makeup and skincare gift basket along with an exclusive Value: $ 180 30 minute makeup application. Committed to being an exclusive beauty destination in the south, Pink Dot Beauty Bar specializes 140 - One Week Stay at Edisto Egrets Pointe Town Houses in a carefully curated selection of the industry’s most sought-after Located at beautiful Edisto Beach, SC. Surrounded by 300 wood- cosmetics, intoxicating fragrances, revolutionary skincare lines and ed acres on a sea island off South Carolina’s southern coast, Egrets innovative beauty and waxing services. Pointe Townhouses offers a complete range of recreational facilities Restrictions: Appointment needed for makeup application. in a quiet getaway made for relaxation. $100 cleaning fee is included. Donors: Pink Dot Beauty Bar Restrictions: Summer and holiays excluded. This gift certificate is Value: $ 200 not redeemable for cash. Please call for scheduling. Expires Febru- ary 28, 2015 133 - Six-week Session & One Month Training at Charleston Donors: Cassandra Baker McLeod Krav Maga & MMA Value: $ 1,400 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 143 - Music with Friends Concert and One Night Stay in The Worldwide studio in South Carolina. Mills House Hotel Donors: Charleston Krav Maga & MMA Enjoy a night out in Charleston including tickets to the Music With Value: $ 235 Friends Concert and a one night stay at the Mills House Hotel. The two complimentary seats to Music With Friends concert will be a 134 - $100 Gift Certificate to COAST one of a kind night for you and your date. The evening includes Enjoy dinner at COAST, Charleston’s freshest seafood restaurant. complimentary parking, pre-concert party, ninety minute concert at

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Dock Street Theater and after party! Past performers include Diana imum 20. No Children. Ross, Smokey Robinson, and Earth Wind & Fire. Stay at the Mills Donors: Children’s Museum of the Lowcountry, Drayton Hall House Hotel and then cap off this getaway with brunch for 2 in the Historic Site, Palmetto Carriage Works, Spirit Line Cruises Barbados room. Value: $ 452 Restrictions: Accommodations are offered and subject to availability based on hotel’s occupancy. No extensions past the expriation 147 - Indulge and Exercise in West Ashley date will be granted. Indulge yourself with a dinner for two at Med Bistro and later pre- Donors: Music With Friends, The Mills House Hotel pare yourself for six months of exercising at Gold’s Gym! Dinner Value: $ 1,400 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 144 - Pamper Yourself please family and friends. The staff is personable, the music low key Treat yourself to a lovely pampering package. The shampoo, haircut, and the menu diverse.” The gym membership includes free group and blowdry along with an eyebrow arch and lip wax at Bevs Hair exercise classes, free tanning, free massage, free kid’s club, unlimited Studio in Charleston will be a relaxing makeover. This package also guest privileges, a Gold’s Gym T-shirt, and 50% off of drinks. includes a Clinique gift basket to continue your indulgence. The Restrictions: Gold’s Gym: Redeemable only at the James Island basket contains clarifying lotion, mild soap, Even Better Clinical, location. Even Better hand cream, DDML+, Even Better dark circle correc- Med Bistro: Alcohol, tax, and gratuity are not included. Offer tor, Even Better moist repair wear lip treatment, pink chocolate eye good at our dinner service Mon-Sat 5-10pm. Not valid on Thanks- shadow, lash doubling mascara, and dark chocolate eye liner. giving, New Year’s Eve, Valentine’s Day or other Special Events. Donors: Bevs Hair Studio, Clinique at Belk Town Center Reservations should be made in advance. Value: $ 398 Donors: Golds Gym, Med Bistro Value: $ 255 145 - Distillery Tour, Spa, and Stay in Charleston Enjoy a one night stay in a deluxe king guest room at the historic 148 - Freshen Up Francis Marion Hotel while treating yourself to a manicure and Enjoy a fantastic package that includes a handbag from Affordables; pedicure at the nearby Aqua Day Spa and Nails. This package also a gift basket including a clutch, scarf, and bracelets from Envy Sa- includes a tour and tasting for 10 people at High Wire Distilling Co. lon & Boutique; a makeover at London Hair; and a comprehensive in Charleston. This artisanal craft distillery produces a distinctive exam and teeth cleaning at Life Smile Dentistry. line of small batch spirits including gins, rums, and vodkas using a Donors: Envy Salon & Boutique, Barbara Epstein, Life Smiles German-made copper still. Dentistry, London Hair Restrictions: Francis Marion: Based upon availability. Excludes Value: $ 535 holidays and Charleston’s special events. High Wire Distilling: Must book at least two weeks in advance, based on schedule avail- 149 - Mount Pleasant Dinner and Movies ability, only available between 11:00am-5:00pm Thursday through This package gives you an excuse to get together with friends, go out Saturday, blackout dates apply. Expires Dec. 31, 2014. for appetizers or dinner, and enjoy a movie…more than once! With Donors: Francis Marion Hotel, Angel Postell 10 movie passes to Cinebarre, a $25 gift certificate to Burtons Grill, Value: $ 474 and $100 gift certificate to Crave: Kitchen and Cocktails, you are guaranteed to have a great time exploring Mount Pleasant. 146 - Tourist in Your Own Town Restrictions: Cinebarre: Not valid for any special events with ticket Have you ever wanted to play tourist in your own town? Charleston value above regular price. is the place to do it! This gorgeous historic city has been voted the Donors: Burtons Grill, Cinebarre, Crave Kitchen and Cocktails number one city in the United States for the third consecutive year. Value: $ 225 This package includes a dinner cruise for four aboard the Spirit of Carolina, two passes to Drayton Hall Historic Site, a one year mem- 150 - Golfing in the Carolinas bership at the Children’s Museum of the Lowcountry, a carriage ride Explore the beautiful golfing culture of the Carolinas. This pack- for four at Palmetto Carriage Works, and two passes to Fort Sumter age contains premier golf destinations including Dunes West Golf National Monument. and River Club in Mt. Pleasant, SC (2 rounds for 4 people), The Restrictions: Spirit of Carolina: Reservations are required and are Links at Stono Ferry in Hollywood, SC (1 round for 4 people), Bel- on a space available basis. Bar drinks, desserts, and gratuities are fair in Bluffton, SC (1 round for 4 people), Bulls Bay Golf Club in not included. Awendaw, SC (1 round for 4 people), The Club at Pine Forest in Drayton Hall: Good for free admission for up to two people (1 Summerville, SC (1 round for 4 people), and Tot Hill Farm Golf visit). May not be used for education programs, tour groups, spe- Club in Asheboro, NC (1 round for 4 people). With amazing views cial events, or special tours. and championship courses, this package is sure to please every golfer. Children’s Museum: Expires one year from the date of issuance. Restrictions: Expiration dates, reservations, and availability varies Scavenger Hunt: Duration is 2 Hours. Guests: minimum 10, max- by golf course.

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Donors: Belfair Golf Community, Dunes West Golf and River 160 - Newfound Novelties Club, Heidi and John Mortimer, The Club at Pine Forest, The Enjoy this true Charleston package of unique novelties including a Links at Stono Ferry, Tot Hill Farm Golf Club Charleston rice spoon, the Palmetto Portraits Project Book, and a Value: $ 2,530 one-year subscription to The Local Palate Magazine. The Charelston rice spoon still remains a must in Charleston homes. This graceful 151 - Golf Vacation in Myrtle Beach for Four spoon began in England as a stuffing spoon, but as rice became the Revel in a couples golf excursion to Myrtle Beach including two staple crop of the Carolina Lowcountry, it became the principal dish rooms at the Hilton Myrtle Beach Resort. Two (2) packages for two and this classic spoon evolved. The Palmetto Portraits Project Book (2) nights in a luxurious ocean view room located at the north end represents the culmination of the four-year project portraying South of Myrtle Beach. Included in this package is one (1) round of golf Carolinians by reflecting the full range and diversity of the state’s for four (4) at DeBordieu Country Club, a private course in George- citizens, occupations, and recreational activities. The Local Palate town, and one (1) round of golf for four (4) at National Golf Man- is the South’s premiere food culture publication; a unique blend of agement. culinary history and Southern hospitality, indigenous ingredients, Restrictions: National Golf Management: Certificate does not in- and world class chefs. clude cart fees. It is not available in March, April, or October. Donors: Geo. C. Birlant & Co., MUSC Art Collection, The Lo- DeBordieu Country Club: Tee times must be made within 48 cal Palate hours of play. Not available Saturdays. Value: $ 80 Donors: Hilton Myrtle Beach Resort, Richard and Carol McCann, National Golf Management 161 - Show Your Spirit: Clemson vs. USC Value: $ 1,600 Who has the most spirit? Two signed footballs from rival universi- ties will be auctioned off. The one with the higher bid will prove 152 - Travel in Style their fan support and superiority. Bon Voyage! This set of Delsey luggage and Estēe Lauder travel Donors: Hal Holmes, Steve and Tootie Poteet 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 162 - Wusthof Classic Ikon 8-piece Walnut Knife Block Set two beautiful gold colored compacts that contain 18 eye shadows, Contains: 3 1/2 inchParing, 4 1/2 inch Utility, 6 inch Utility, 8 inch four blushes, three pure color lipsticks, two lip glosses, one sumptu- Bread, 8 inch Cooks, 10 inch Steel, Shears, 15-Slot Block ous extreme black mascara, pure color eyeliner, eye makeup remover, Donors: Wusthof pure color nail polish, and more! Value: $ 855 Donors: Estēe Lauder at Belk Town Center, Josif Tsveer Value: $ 875 164 - Two (2) Terrace Intro Ticket Package for the 2014 Fam- ily Circle Cup Finals 153 - Hair and Makeup Enjoy two (2) tickets for 2014 Family Circle Cup sessions 3, 4, 5, Pamper yourself with a one-of-a-kind makeover. In addition to a 6, and 7. As the most traditional events in women’s tennis, the Cup hair makeover at Linda Jones Beauty Salon, an expert at Stella Nova will continue to cement itself as an annual institution in Charleston, will provide two 60 minute customized makeup lessons. In these a city that is truly one of America’s most historic treasures. Where makeup lessons, an expert applies makeup to half of your face and most sporting events settle for status quo, the Cup continues to instructs you on how to complete the other half. This customized strive for excellence. lesson along with a new hairdo will leave you looking radiant and Restrictions: Date of Cup March 31- April 12 feeling confident to make yourself glow everyday! Donors: Family Cup Circle Restrictions: Stella Nova: Redeemable only at the King Street loca- Value: $ 410 tion in Charleston. Value: $ 285 166 - Brioni Silk Neckties Enjoy 4 beautiful 100% silk neckties from Brioni, an Italian high- 158 - $60 Gift Certificate to Gennaro’s end fashion house founded in 1945. The Brioni ties present a bal- Gennaro’s Italian Ristorante has been serving fine Italian cuisine in anced blend of organic artistry and geometric structure. the Charleston area for 25 years. You will have a wonderful dining Donors: Brioni experience in this warm, cozy atmosphere. Whether you bring your Value: $ 840 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 168 - Lot of Wine #1 for you! Enjoy a customized wooden box set that contains one bottle each of Donors: Gennaro’s VGS Chardonnay 2010, VGS Zinfandel, 2010, VGS Syrah 2009 Value: $ 60 and VGS CabernetSauvignon 2010. This beautiful box set is the ideal gift for your wine-loving friends and family.

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Donors: Brian Poplin Donors: Hyman’s Seafood Value: $ 350 Value: $ 200

170 - Wine a Little 173 - Charleston Scavenger Hunt Enjoy 18 bottles of fine wine - Cabernet Sauvignon, Pinot Noir, and Donated by the Charleston Convention and Group Services, this Pinot Grigio to name a few! This package also includes a customized scavenger hunt is a great way to build team spirit and healthy com- wooden box set from VGS Chateau Potelle that contains four more petition within your group or organization. During this fun event, bottles of exquisite wines. This beautiful box set is the ideal gift for you will be looking for things like the Hat Man, a house where your wine-loving friends and family. In addition, receive a GE pro- George Washington slept, the Four Corners of Law, and many other file wine chiller which stores up to 29 bottles of wine. unique items that make Charleston such a fascinating place. Donors: Citizens Advisory Council, Norman and Rebecca Niren- Restrictions: Duration: 2 Hours. Guests: minimum 10, maximum blatt, Brian Poplin 20. Value: $ 1,950 Donors: Charleston Convention and Group Services, Inc. Value: $ 540 171 - 23-year-old Bottle of Pappy Van Winkle This exclusive bottle of Pappy is one of the nation’s most expensive 174 - Smoking at the Tee and sought-after bourbons. “It’s the most complex bourbon you’ve Picture of Arnold Palmer and Jack Nicklaus smoking at the tee with ever tasted, but it’s smooth as silk,” said Sean Brock, an owner of laser cut 3-D logos and engraved detail with name plates. Husk Restaurants in Nashville and Charleston, S.C. “That’s why Restrictions: This item has a reserve. people go crazy for it.” Donors: Anonymous Donors: Preston and Mary Covington Priceless Value: $ 2,400 175 - Keith Urban Signed Guitar 172 - $100 Gift Certificate to Hyman’s Seafood and Two Gift Exclusive, authenticated hand signed guitar by famous country star Baskets Keith Urban. Enjoy a great dinner at Hyman’s Seafood, a family-run Charleston Donors: Anonymous restaurant that takes pride in their food and service. In addition to Priceless 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 Re- deemable for cash. Does not include tax or gratuity. Not valid with any other special offer. Live Auction 2014

01 - Big Green Egg and Cue Class cluding a dinner for two (2). Be known for the best BBQ in the neighborhood! Get the Big Green Restrictions: Subject to availability. The Fearrington House does Egg and receive tips from the BBQ Pit Master Jimmy Hagood. As not include tax and gratuity. Umstead is valid from 3/1/14 until an award winning BBQ impresario and an advocate of coastal South 9/1/14. Carolina’s unique culinary culture, Jimmy has brought national vis- Donors: The Fearrington House Inn, The Umstead Hotel and Spa ibility to the art of BBQ cooking Jimmy will come to your house Value: $ 1,899 and share some of his techniques and secrets. Restrictions: Subject to availability. Donors: Food for the Southern Soul, The Coastal Cupboard Value: $ 2,000 03 - An Evening with Darius Rucker Rock out with Darius Rucker at his concert and have the once in a 02 - Explore North Carolina lifetime opportunity to meet this Grammy Award-winning star in Enjoy three relaxing nights (with dinner included two of the nights) person! Dine at EVO in North Charleston. Enjoy a spacious limo or at two beautiful hotels located near beautiful Chapel Hill and Ra- Mercedes Sprinter VIP van for five (5) hours. Tri County Transport leigh, NC. This package includes one overnight stay in a Premier Limousine Service provides Personal, Group Shuttle, and Limousine King Room at the Umstead Hotel and Spa in Cary, NC with a service from your home to where you want to go. Leave the driving Chef’s tasting menu dinner for two (2) at Herons Restaurant. It also to them and having a good time up to you. Tickets and VIP passes includes a two (2) night stay in a superior suite at The Fearrington for 4 EVO gift certificate for $200. 5 hours of transport from Tri- House Inn located in Fearrington Village, NC with one night in- county Transportation

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Restrictions: Gratuity not included. Subject to concert dates. 09 - Chef Marc Collins - Circa 1886 Dinner for Ten (10) Donors: Danny Kassis, Tri-county Transportation East and west coast stars align in this innovative wine dinner. Chef Priceless Marc Collins, Executive Chef at Circa 1886, a AAA Four Diamond, Forbes Four Star restaurant, will prepare a private five course meal for 04 - Date Night for a Year ten (10) in the ambiance of one of Travel & Leisure’s Most Roman- Treat your special someone to a date every month for the next year! tic Restaurants in America. Aligning with Chef Collins’ dinner are An exquisite dinner for the next year will be provided by many of wine pairings by Perception Wines. Founder Mark Ray spent nearly Charleston’s favorite restaurants and dining experiences. Just to a decade honing his craft and working alongside some of North name a few, the package includes gift certificates to Halls Chop- America’s most renowned winemakers, including Steve Leveque at house, Basil Thai Cuisine, Vincent Chicco’s, Michaels on the Alley, Robert Mondavi, Ehren Jordan at Turley Wine Cellars, and Bob Oak Steakhouse (dinner for 4 guests with wine pairings), Indaco (4 Cabral at Williams Selyem. Though the seeds for Perception date course dinner for 4 guests with wine pairings), The Atlantic Room back to Mark’s original decision to move to California to pursue his (dinner for 4 prepared by Chef Jonathan Banta), and FIG (dinner passion for winemaking, his vision for the winery came into clear for 4 with wine pairings). focus years later during a vacation on our very own, Dewees Island. Donors: Basil Thai Cuisine, Andrew Fallis, FIG, Oak Steakhouse, Mark’s dream of making a small portfolio of handcrafted wines was Regina and Sam Shapiro recognized in 2007 when the first lots of Pinot Noir, Chardonnay Value: $4,500 and Zinfandel were harvested. Chef Collins’ culinary creations will be perfectly paired with 05 - Dinner for Eight with Chef Brett McKee and Perfectly Restrictions: Subject to Chef Marc Collins’ availability. Paired Wines Donors: Chef Marc Collins, Circa 1886, Perception Wines This package includes Chef Brett McKee preparing a private dinner Value: $ 4,000 for eight (8) in your home with distinctive wines paired by Southern Wine and Spirits for each course. 10 - Cocktail Party for 25 on the USS Yorktown at Patriots Restrictions: Subject to Chef Brett McKee’s availability. Gratuity Point not included. Package includes a cocktail party for twenty-five (25) guests includ- Donors: Brett McKee ing cocktails and hors d’oeuvres aboard the USS Yorktown. Food Priceless prepared and catered by Chef Nate Whiting from Tristan Fine Din- ing. With unmatched views of the harbor and the Charleston sky- 06 - 18K white gold necklace from Nice Ice line, the USS Yorktown at Patriots Point is an unforgettable event 18K white gold necklace with 4.24 ctw diamonds from Nice Ice location. Fine Jewelry. Restrictions: Excludes gratuity. Donors: Nice Ice Fine Jewelry Donors: Patriots Point, Tristan Restaurant, Nate Whiting Value: $ 8,400 Priceless

07 - The Five Star Experience at The Sanctuary 11 - James Beard Foundation Awards This package includes three (3) nights accommodation in the Presi- Package Includes: Tickets for two (2) to the James Beard Founda- dential Suite at The Sanctuary at Kiawah Island Golf Resort with tion AwardsOpportunity to walk the Red Carpet Three (3) night breakfast for two (2), one (1) dinner for two (2) at Jasmine Porch, stay at the Boutique Muse Hotel in New York City Dinner for two one (1) dinner for two (2) in the Ocean Room, one (1) round of (2) at Lidia Bastianich’s famous restaurant Becco golf for two (2) at the Ocean Course, one (1) round of golf for two Restrictions: James Beard Foundation Awards takes place on May (2) at Turtle Point, two (2) 90-minute facials and two (2) 90-minute 5, 2014. massages at The Sanctuary’s Spa. Donors: Anonymous Restrictions: Subject to availability, gratuities and alcohol are not Priceless included. Donors: Kiawah Island Golf Resort 12 Full Day Charter on the Salty Dog Value: $ 18,000 Enjoy full day of trolling the Gulfstream (150 - 600 ft +) for Tuna, Dolphin, Wahoo, Sailfish and Marlin. These trips occur year-round 08 - Ultimate Wine Getaway in France with the peak season being mid-April through the end of July. Fabulous trip for one couple-full of exclusive opportunities that will Restrictions: Gratuity for crew not included. make this a truly one-of-a-kind and once-in-a-lifetime adventure. Donors: Mr. & Mrs. Steve Lunceford, Benefit Company and Mr. This package Includes: Five (5) nights accommodation in Paris and & Mrs. Preston Covington Beaune with breakfast Private cellar tours in Epernay and Beaune Value: $3,350 Tour of Paris and Hospices de Beaune Lunch for two (2) in Epernay and in Beaune (wine included) 13 - Wine Tour for Two in Napa Valley Five (5) dinners including wine Train transport to and from Epernay This package includes three (3) days and two (2) nights with one (1) and Beaune Airport transfers night accommodations at the exclusive Jordan Winery Estate. In Restrictions: Cannot occur August 1- September 30 or in January. additon, there will be a wine tasting in Tom Jordan’s private room. Airfare not included. Visit Stag Leap Wine Cellars and Duckhorn Vineyards, to name a Donors: Gary Donner and Irene Miller and Maison Louis Latour few. Professional wine enthusiast, Hal Jones of Southern Wines, will Priceless work directly with you to design the perfect getaway. Restrictions: Airfare not included. Donors: Jordan Vineyard & Winery, Southern Wine and Spirits Priceless

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