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Gourmet & Grapes Sponsors EVENT SPONSORS

SIGNATURE SPONSORS

TABLE SPONSORS

MEDIA / ADVERTISEMENT SPONSORS

FOOD AND WINE SPONSORS

don’t hate us for being tastier! & 50C9D82Hextra-high grade, fully-loaded flavor

THANK YOU TO OUR PATRONS Mr. and Mrs. David L. Morrow Mr. and Mrs. J. Preston Covington, III Dr. and Mrs. Robert K. Stuart Dr. and Mrs. William T. Creasman SANCTADVE720713_USETEXT_Layout 1 2/1/13 12:33 PM Page 1

Welcome to the Fifth Annual Gourmet & Grapes weekend at The Sanctuary at Kiawah Island Golf Resort to benefit MUSC Hollings Cancer Center. We thank you for your participation 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 clinical trials program, which helps bring ground-breaking drugs and treatments to cancer patients of South Carolina. Our celebratory weekend features fine cuisine lead by Chef Justin Bogle and talented chefs of the region paired with an assortment of fine wines from some of the most respected winemakers in the world.

The 2013 Gourmet and Grapes Board of Directors

BILL LACEY JONATHAN BANTA HAL JONES NICOLE LEAF JENNY GILSON Gourmet & Grapes Chairman Gourmet Committeee Grapes Committee Event Coordinator Auction and Charity Committee 2013

JACK CASE ANGIE CIMINO Marketing Committeee Event Committeee SANCTADVE720713_USETEXT_Layout 1 2/1/13 12:33 PM Page 2

Special Thank You

MS. VICKY AGNEW and MR. MIKE VEGIS for helping to ensure the success of this year’s Gourmet & Grapes event through their strong public relations effort.

MR. TOM BEWLEY for his continued marketing overview of this event.

EXECUTIVE CHEF BRENDON BASHFORD and MRS. MARISA FAVERIO for their support and guidance throughout this event.

MS. KRISTEN ROWE, MRS. HOPE SWEENEY, MRS. ANNA THOMPSON, MS. CAROLINE SIMPSON for their time and efforts planning and detailing all the events.

MS. TERRI HALL for her help and expertise with designing and installing the Gourmet & Grapes web site for this event.

MR. HAL JONES with SOUTHERN WINE AND SPIRITS for all their participation and donation of their valuable time.

MS. JESSICA VONNAHME for your time and assistance in keeping such a good track on the reservations process.

Kiawah Island Golf Resort’s Marketing Intern, MS. GEORGIA RICHARDSON for her communications assistance with regional radio stations and past guests.

THE ART INSTITUTE for their support and assistance from the students, as our weekend culinary volunteers.

GOURMET & GRAPES AUCTION COMMITTEE including MARILYN HOFFMAN, KATHY MCFADDEN, JESSICA AND ALEX SALAMACHA, MS. AMERICA (PHYLLIS SHAFFER), JESSICA SIMONS, CAROLYN SMITH, CYNTHIA TEETER, and 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 our success!

To all of the businesses and individuals who supported the Hollings Cancer Center with a donation to our Live & Silent Auction, we thank you for your utmost generosity.

Hollings Cancer Center Intern, MS. KATE ARCHIBALD for her help managing our sponsors and volunteers throughout the weekend.

MS. HEATHER ODDO for the endless hours spent cataloguing auction items and following up with donors and committee members. Thank you for stepping in when we needed an extra hand!

And a very special thank you to ATTENDEES OF THE GOURMET & GRAPES WEEKEND EVENTS! Without you this event could not be possible. Thank you for your continuous commitment in making this event such a success. SANCTADVE720713_USETEXT_Layout 1 2/1/13 12:33 PM Page 3

Friday,February 8 AN EPICUREAN AFFAIR The Ocean Room, The Sanctuary | 6:30 pm Elegant, black-tie reception and distinctive multi-course dinner featuring Chef Justin Bogle of New York with exquisite wine pairings from Lionello Marchesi portfolio from Tuscany. With the breathtaking Ocean Room as a backdrop, savour a luxurious evening with the region's most celebrated culinary visionaries.

Saturday, February 9 GOURMET CULINARY LUNCHEON The Ocean Room, The Sanctuary | 12:00 pm Exquisite culinary demonstration and elegant multi-course luncheon featuring Executive Chef Scott Crawford of The Umstead Hotel & Spa held in the picturesque Ocean Room. Our guest chef will describe and demonstrate the preparation of the dishes, while Emmanuel Padilla will pour specially selected wines from Jordan Winery for each course.

BUILD YOUR OWN AFTERNOON WITH WINE AND CHAMPAGNE The Sanctuary | 2:00 pm After lunch guests can attend one of two great wine seminars featuring Moet Hennessy and Cain Vineyard & Winery! 1. Build Your Own Cabernet Blend featuring Cain Vineyard & Winery 2. Build Your Own Bubbles featuring Moet Hennessy

WINE ODYSSEY GALA The Terrace Ballroom, The Sanctuary | 6:30 pm Savour 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 10 FAREWELL BRUNCH Jasmine Porch, The Sanctuary | 11:30 pm Celebrate the weekend and salute the chefs at this seaside brunch featuring the chefs of Kiawah Island Golf Resort.

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An Epicurean Affair GOURMET & GRAPES CELEBRATION DINNER FRIDAY, FEBRUARY 8 | 6:30 PM | THE OCEAN ROOM Executive Chef Justin Bogle GILT

Chef Justin Bogle continues to make his mark at GILT as their Executive Chef. Rooted in the classics, Bogle’s unique approach makes the most of the best ingredients, creating completely new ideas and innovative presentations while still utilizing comforting, familiar flavors. His primary goal is creating something delicious that people will want to eat, always using the highest-quality, sustainable ingredients. Bogle is the youngest chef in New York City to receive Two Stars from the MICHELIN Guide, which he has received for the third year in a row with the 2012 Guide. (GILT has earned the coveted award for the past four years.) In August 2010, Bogle was named a “Rising Star Chef” by Restaurant Hospitality, followed by Zagat honoring him as one of New York City’s “30 Under 30” Up-and-Coming Chefs to watch in 2011. He also recently appeared on the Martha Stewart Show, showcasing his celebrated “edible dirt salad.” A graduate of The Restaurant School at Walnut Hill College in Philadelphia PA, Bogle made his start at the highly praised Alma de Cuba as the Sous Chef under Executive Chef Douglas Rodriguez. He eventually moved to the Striped Bass where he worked side by side with Chef Christopher Lee in developing one of the most successful restaurants in Philadelphia. Equipped with an extensive resume, Bogle moved to GILT in New York City along with Lee where Bogle continued to collaborate with Lee as the Executive Sous Chef. As Executive Chef, Bogle maintains GILT’s Modern American menu, continuing to raise the culinary bar, incorporating seasonal ingredients and continuing to place service at the forefront of every dining experience. Bogle’s portfolio of dishes includes Foie Gras with pancetta spice, kumquat mostarda, candied black olive, fennel and pine nut, Spanish Octopus with Chorizo, Charred Fennel, Pickled Melon and Bacon and Eggs with White Sturgeon Caviar, Cipollini Compote and Crème Fraiche. Bogle has appeared on local and national TV segments, such as Iron Chef America, The Martha Stewart Show and NBC’s LX New York, as well as in national publications such as TIME Magazine, Food & Wine, Art Culinaire and Forbes. Recently, Chef has led GILT to be on GAYOT.com 2012 Top 10 Romantic Restaurants in the US, as well as Forbes Top Five Spots Worthy of a Marriage Proposal. I have had several people that are close to me fight bouts with cancer so it is a honor to be able to participate in such an event like this. CHEF JUSTIN BOGLE Wagyu Beef Tartare first course Buckwheat, Black Truffle, Hazelnut Miso POGGIO ALLE SUGHERE MORELLINO DI SCANSANO

Roasted Swordfish second course Grains and Seeds, Yeast, Roasted Chicken Consommé CASTELLO DI MONASTERO CHIANTI CLASSICO

Border Springs Farm Lamb third course Cabbage, Buttermilk Whey, Black Garlic COLDISOLE ROSSO DI MONTALCINO & BRUNELLO DI MONTALCINO

Featuring Executive Pastry Chef of The Sanctuary, Lawrence Brubaker Carolina Gold Rice Pudding Gratin Tarocco Blood Orange Parfait, Pistachio Biscotti Wafers fourth course Limoncello Gelee CASTELLO DI MONASTERO VIN SANTO

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Gourmet Culinary Luncheon SATURDAY, FEBRUARY 9 | 12:00 PM | THE OCEAN ROOM Executive Chef Scott Crawford THE UMSTEAD HOTEL AND SPA

The refinement at The Umstead Hotel and Spa in Cary, N.C. is experienced in every bite of the property’s posh dining experiences including its signature Herons, The Umstead Bar and banquet facilities. That’s due largely to executive chef Scott Crawford’s uncanny ability to spin even the smallest of details into culinary gold. Crawford serves a dual role as The Umstead’s food and beverage director, combining his love of the dining room with his allure in the kitchen. This Pennsylvania native has made a name for himself in the South, cooking across most of the region, blazing a trail of culinary prestige everywhere he’s worked. When Crawford cooks, 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, S.C., before being hired away in 2006 as executive chef of The Georgian Room at The Cloister Hotel in Sea Island, Ga. There, Crawford’s coastal Georgian cuisine earned five coveted stars from Mobil Travel Guide and critical praise including Esquire Magazine’s Best New Restaurant accolade. Since opening in 2007, The Umstead Hotel and Spa and Herons have received the prestigious Forbes Travel Guide Five-Star Rating and AAA Five Diamond Award, in addition to recognition by Food & Wine, Condé Nast Traveler, Travel + Leisure and Southern Living. Crawford was named a James Beard Foundation Best Chef Southeast semifinalist in 2008 and 2011; in June 2011, he was honored to cook at the James Beard House in New York City with Herons’ chef de cuisine Steven Devereaux Greene. Formally trained, Crawford credits most of his culinary prowess to his role as stagiaire at restaurants in San Francisco, but most notably at the now-shuttered Dining Room at The Ritz-Carlton, Buckhead in Atlanta, under then - Executive Chef Bruno Menard. “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 in showcasing local farms such as Chapel Hill Creamery, Elodie Farm and Cane Creek Farm throughout the seasonal menus at The Umstead. He has planted the restaurant’s cuisine deeply in the concept of bringing the farm to the table. Crawford is dedicated to utilizing organic produce, farm-raised meats and local dairy products and incorporates his passion for them throughout The Umstead’s food and beverage program. Crawford enjoys spending his personal time away from The Umstead riding his custom Harley-Davidson and gardening. He also enjoys traveling and spending time with his wife, Jessica, and their young son and baby daughter.

COOKING DEMONSTRATION first course BLUE CRAB Orange, Saffron, Green Olive, Almond, Tarragon Jordan Chardonnay, Sonoma 10

second course SPICED VENISON Parsnip, Apple, Bacon, Maitake, Chestnut, Hickory Jordan Cabernet Sauvignon, Alexander Valley 08

third course CHOCOLATE TERRINE Date, Cherry, Sunchoke, Truffle, Caramel, Salt Jordan Cabernet Sauvignon, Alexander Valley 08

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Build Your Own Afternoon with Wine and Champagne SATURDAY, FEBRUARY 9 | 2:00 PM

After lunch guests can attend one of two great wine seminars featuring Moet Hennessy and Cain Vineyard & Winery

CHRISTOPHER HOWELL

BUILD YOUR OWN CABERNET BLEND featuring Cain Vineyard & Winery

FINE WINE IS NOT A RECIPE - IT IS ABOUT A VINEYARD. Explore the Cain Vineyard with Chris Howell and taste the varieties contributing to the Cain Five. Each is suffused with the personality of the place. Discover the essential truths that each wine speaks of its origin, and in the blend, the clearest signal is that of Terror.

CASSONDRA HALL

BUILD YOUR BUBBLES featuring Moet Hennessy

BASE TO BUBBLES: THE DECONSTRUCTION OF CHAMPAGNE As part of this sensory experience, one will embark upon a tasting of the three varietals that comprise Champagne: Chardonnay, Pinot Noir and Pinot Meunier, experiencing their individuality and the subtle nuances they offer the Cuvee. One will then experience how Domaine Chandon marries the best of French tradition with new world innovation, through a tasting of well crafted sparkling wines that reflect California’s vibrant regional character yet remain true to centuries-old Champagne winemaking methods. All of their wines are carefully crafted to pair with a variety of cuisines and designed to heighten the experience with food.

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The Wine Odyssey Gala

SILENT AUCTION RECEPTION 6:30 UNTIL 7:45 PM

LIVE AUCTION 8:30 pm

SPECIAL GUESTS Richard Todd and Doug Warner

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.

“One person can make a difference and every person should try.” - John F. Kennedy

GOURMET & GRAPES AUCTION COMMITTEE Marilyn Hoffman Kathy McFadden Heather Oddo Alex Salamacha Jessica Salamacha Phyllis Shaffer Jessica Simons Carolyn Smith Cynthia Teeter Barbara Whitling

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Weekend Celebrity Chefs

JONATHAN BANTA - Chef de Cuisine, Atlantic Room at The Ocean Course Clubhouse 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 ex- cited to bring his experiences and his passions to the Atlantic Room and Ryder Cup Bar.

BRENDON BASHFORD - Executive Chef Executive Chef Brendon Bashford is excited by the opportunity to leading 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 Low Country 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 straight forward cuisine.”

MERRIT BRADY- Chef and Owner, The Pampered Palate Personal Chef Service Chef Merrit Brady is the executive chef and owner of 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 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.

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LAWRENCE BRUBAKER - Executive Pastry Chef at The Sanctuary Raised in Michigan, Chef Brubaker began his culinary career at the age of fourteen, taking an after school job washing dishes at a local restaurant. After working his way through various front and back of the house positions, he found his passion in the back of the house. Chef Brubaker received his formal training through the ACF apprenticeship program in Michigan. He then expanded his knowledge through ACF sponsored competitions in Ice Carving, Hot and Cold Food, and Professional Pastry. In 1996 he garnered Olympic Gold in Berlin, Germany in the Professional Pastry Category. A veteran of several 4 and 5 star hotel brigades, he joins us most recently from The Old Edwards Inn and Spa of Highlands, North Carolina where he held dual roles as Executive Pastry and Executive Sous Chef.

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 work- ing 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.

CHEF JASON COTE - Chef de Cuisine, Cherrywood BBQ & Alehouse at Osprey Point Clubhouse Jason Cote, Chef de Cuisine of 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.

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CRAIG DEIHL - Chef, Circa 1886 Chef Craig Deihl grew up in a quintessential American household, “Ozzie and Harriet” style. Every evening, dinner was on the table by the time his father was home from work; his mother, an “unbelievable” cook, graced the family’s table with homespun meals he recounts today with the kind of reminiscence that makes mouths water. They ate – every night – together as a family. For Deihl, this table-time ritual remains one of the biggest influences he has had as a chef. Lauded for his rich interpretation of Southern cuisine, he is actually no son of the South – he grew up in Danville, Penn., on a seven-acre farm inherited as a wedding gift to his parents from his grandfather. But it’s how people relate to food – not their gastronomy - that matters most to this two-time James Beard award nominee. Lured to the South by the culinary program at Johnson & Wales University (then in Charleston), Deihl began working after graduation at Charleston’s beloved Magnolias, where he worked for nearly five years before opening Cypress. Deihl would be the first to say that he cooks Southern food with a Pennsylvania accent, placing on Cypress’ menu the same types of dishes his mother would have crafted. In 2007, Deihl penned Cypress, a cookbook that focuses on the American and global food laissez-faire that has garnered him an international reputation. At its center are the global flavor profiles he uses of hot, sour, salty, sweet and bitter, combining recipes of his signature menu items and highlighting his simple, eclectic style. Deihl was chosen in 2010 as Chef of the Year by the Charleston chapter of the American Culinary Foundation. That same year, he was a semi-finalist for a prestigious James Beard Foundation award for best chef Southeast. He was a nominee for the award in 2011 and is again in 2012. Deihl is a founding member of the Butcher’s Guild, a network of meat professionals that promotes responsible butchering through education and community. Since 2011, he has led Slow Food Charleston’s Chefs-in-Schools program, which places local chefs in schools and educates students on healthy food choices through classroom demonstrations, after-school programs, tastings and professional development. Deihl is also a steadfast observer of the Sustainable Seafood Initiative, a program that works with partner chefs to help ensure future fish populations and promote the use of sustainable and local seafood in South Carolina’s restaurants. Through a partnership with the American Livestock Breeds Conservancy (ALBC) and farmer Gra Moore of Carolina Heritage Farm, Deihl had the opportunity to be the first chef in over 100 years to utilize the rare American Guinea Hog. This same passion for preserving meat prompted him to adopt a CSA-like concept for meats he calls the Artisan Meat Share. Started in November of 2009, participants receive local charcuterie and local farmers, in turn, receive support from the increased product demand in what Deihl describes as a win-win scenario for both. Part of preserving is the commitment to utilizing every part of the animal, and Deihl takes pride in the over 80 types of charcuterie prepared, stored and cured in-house at Cypress. Deihl lives on James Island with his wife, Colleen, and their daughter, Keegan. He loves spending time with his family at Charleston’s beaches and parks when he’s not in Cypress’ kitchen.

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RENATA DOS SANTOS - Chef of L.I.M.E Chef Renata Dos Santos originally hails from the twin islands of Trinidad and Tobago. She has also lived in Canada, England and Holland, while working in some form or another in either the culinary or hospitality field. As a result, she has brought an international perspective and global experience to the Low Country. Renata is a Culinary Institute of Charleston graduate. She has won several culinary awards, including the 2009 Laura Hewitt Culinary Legend Award and the SC Governor’s Conference Tourism Student Award. Her cakes have been featured in “Offbeat Bride” and “Weddings Unveiled” magazines. Her recent endeavors have been mentioned in “USA Today”, "Rachael Ray Magazine", "Charleston Magazine", "Discover Charleston" and "Skirt"...to name a few. She is a member of Women, Chefs and Restaurateurs, American Culinary Federation and Slow Food USA: Charleston Convivia.In 2012, she served as a US Delegate to the Salone del Gusto and Terra Madre in Turin, Italy. In the same year, she collaborated with two other Trini chefs to produce the Centennial Anniversary Cookbook for her Alma Mater: Naparima Girls’ High School "Celebrate Food". As a personal chef and artisan baker, Renata focuses on the individual needs of her clients by personalizing nutrition plans using the Farm to Table philosophy. Her Johns Island location has given her clients the opportunity to experience fresh, organic, local produce at affordable prices. As a culinary and hospitality consultant, Renata has assisted several Low Country organizations, such as Deewees Island Association, MUSC’s Medical Research Committee, The Dragon Boat Association of Charleston, Courageous Kidz, Body Architects and Sun Dog Cat Moon. During her spare time, Renata incorporates her culinary talents as a food therapist and gourmet pet food chef with a focus on Traditional Chinese Veterinary Medicine. After seeing the success of “non-traditional restaurants” located in homes in China, Chef Dos Santos spent the next three years envisioning and creating the groundwork for her latest endeavor. Wanting to create a top class dining experience within a family kitchen table environment, in 2010 she launched Charleston’s newest underground adventure...L.I.M.E. Local.Impromptu.Moveable.Evening.

CHEF CHRIS EDWARDS - The Restaurant at Patowmack Farm Raised in Northern Virginia, Edwards returns home to share the technique and passion developed over the course of 20 years of culinary experience. Following a formal education at Johnson and Wales, his experience under several of the best chefs in the world including Ferran Adria of El Bulli, and Fabio Trabocchi of the late Maestro, instilled the foundation of flavor and an imaginative eye for detail. Inspired by the bounty of Patowmack Farm’s organic produce, it’s unique location, and the local loyalties built over time, the team at Patowmack Farm continue to create unforget- table moments and meals for everyone who visits.

MATTHEW FITZGERALD - Chef Tournant at The 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.

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STEVEN DEVERAUX GREEN - Executive Chef - An Cuisines Executive chef Steven Devereaux Greene blends his sophisticated style and passion for local foods with his dream of operating an Asian-inspired restaurant. Helming An’s kitchen since January 2012, Greene incorporates his culinary experiences and travels into the menu which showcases the freshest seafood and meats presented in a variety of Southeast Asian preparations. Taking the role as chef de cuisine at The Umstead Hotel and Spa’s award-winning restaurant Herons in July 2009, Greene prepared locally sourced, artful cuisine in one of the South’s most modern, fine dining restaurants. Under Greene’s discerning leadership, Herons received its first Forbes Five-Star Rating and AAA Five Diamond Award for 2012, previously recognized with the Four-Star Rating and Four Diamond Award for the previous four years. Since opening in 2007, Herons received recognition in Food & Wine, Condé Nast Traveler, Travel + Leisure and Southern Living. Drawn to the kitchen at age 16, Greene’s innate talent was noticed by French chef Pascal Hurtebize while they worked together at Marigold Market in Greenville, S.C. Hurtebize suggested the vibrant restaurant scene of Charleston, S.C., as an ideal environment for an aspiring chef, sparking Greene’s culinary adventures and career. He began in Charleston in the kitchen at 82 Queen, where he quickly rose to the level of sous chef. Lured away by McCrady’s two years later, he was exposed to chef Michael Kramer’s modern gastronomic artistry. At the Dining Room at Woodlands Resort & Inn, South Carolina’s only Forbes Five-Star Rated restaurant, Greene’s combination of cooking fundamentals and progressive techniques allowed him to advance from executive sous chef to chef de cuisine, where he refined his techniques under several respected Southern chefs, including chef Ken Vedrinski and Herons and The Umstead’s current executive chef Scott Crawford. Working under Vedrinski, who had spent a number of years at the Oriental Hotel in Bangkok, Thailand, Greene learned more about Asian fare and culture and how to incorporate the cuisine’s rich flavors into his own cooking style. He discovered novel ingredients, condiments and techniques using farm-fresh, regional elements. In 2005, Greene revealed his own sophisticated style and transformed a century-old cigar factory in Greenville into his namesake restaurant, Devereaux’s. Greene’s contemporary American cuisine infused his knowledge of French, Southern and Asian ingredients and culinary styles throughout the menu, embracing the balance of robust flavors with delicate finesse. The launch of Devereaux’s took Greene to the next level, where he added the well-recognized culinary establishment to the Table 301 Restaurant Group. Recognized as a “Rising Star” by Restaurant Hospitality in 2008, Greene has remained true to his Southern roots, venturing to food and wine festivals near and far, including Southern Exposure (now called Euphoria) with renowned chef Thomas Keller as well as the Beaufort Food and Wine Festival, St. Michael’s Food and Wine Festival and the Culinary Vegetable Institute’s annual Food and Wine Celebration. Greene has had the honor to cook twice at the prestigious James Beard House in New York City, representing Herons with chef Crawford in 2011 and Devereaux’s in 2007.

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TRAVIS GRIMES - Chef de Cuisine of Husk Travis Grimes has beencooking almost as long as he’s lived inthe Lowcountry of South Carolina - which is to say, most of his life. He was taught the basics at home and worked as a cook at different restaurants in and around Charleston throughout high school, where he learned how to make bona fide Southern food from some of his older co-workers. Grimes enrolled in Johnson & Wales University in Charleston after high school, from which he graduated in 2000 - the same year he completed an internship at former James Beard Best Chef Southeast winner Louis Osteen’s restaurant, Louis’s Charleston Grill. After school, Grimes helped open the Cypress Lowcountry Grill on East Bay Street in Charleston - not far from McCrady’s Restaurant. In 2003, he moved to McCrady’s working his way up to sous chef under Chef Michael Kramer, and then working alongside Brock, who took overas executive chef after Kramer’s departure in 2006. Grimes and Brock share a passion for creating authentic Southern cuisine from indigenous and local ingredients - so when Brock opened Husk in 2010 it was a natural progression forGrimes tomovethere with him as his Chef de Cuisine. “At Husk we very much celebrate the traditional South,” Grimes says. “We support local farmers and fishermen; if it’s a quality Southern product, wewant it atthe restaurant.” Among those products are sustainable seafood from the nearby Atlantic; pork products from pigs raised on a farm in Virginia; as well as fresh, pickled, and canned produce. “We are also bringing back heirloom varieties of grains that are native to the area, as well as growing an entire crop just for seed saving,” he notes. The curing of meats and the pickling and canning are of special interest to Grimes, who talks often of his “love for pork” and who worked with Brock to elevate both Husk and McCrady’s charcuterie programs. “They’ve been some ofthe most motivating experiences of my career: the curing of meats, pickling, canning - taking things like peppers, peaches, and more at their peak of quality and preserving them and making them incredible year round.” As chef de cuisine, Grimes runs the kitchen and oversees the menu, working closely with Brock, who pulls double duty at both Husk and sister restaurant, McCrady’s. Husk’s menu focuses on Southern classics, using as many local, indigenous ingredients as possible, with Grimes researching antique cookbook recipes to ensure the menu’s authenticity. In addition, Grimes oversees numerous other touches that keep the restaurant true to this goal, including making hot sauce, bitters for culinary-influenced cocktails, and even sarsaparilla in house. In the raremoments when he’s not in the kitchen, Grimes can be found at home in Charleston with his wife, dog, and two cats, simply enjoying some down time or tending to his own garden.

NICK HUNTER - Chef de Cuisine of Tomasso at Turtle Point Clubhouse Nick Hunter, Chef de Cuisine at Tomasso at the Turtle Point Golf Course clubhouse, is shaking up traditional rustic Italian cuisine by adding a “southern twist,” from high-end meals to very casual dishes. Hunter trained and graduated from both Memphis Culinary Academy and Johnson and Wales University with A.S.S in Culinary arts and a B.S. in Food Service Management. Born and raised in Southeast Missouri, Hunter was always cooking - whether breakfast for his family or late night dinner for his friends. While new to the Italian scene, Hunter, with his new team, is taking the restaurant to a new level of fun with these exciting new takes on classic Italian dishes. For the last two years, Hunter honed is cooking skills at the resort’s Lowcountry restaurant, Jasmine Porch in The Sanctuary hotel. Prior to joining the Kiawah Island culinary team, Chef Nick worked in the largest catering company in Charlotte North Carolina, Best Impressions Caterers, working in the kitchen in the morning and managing functions in the evening. Six months before starting at Jasmine Porch, Hunter held the Saucier Chef position at The Charlotte City Club, a private club located in the heart of downtown Charlotte. Coming from Jasmine Porch, Hunter continues to support our local farmers and fisheries and will partake in events like Gourmet & Grapes, the Ronald McDonald House “Five Star for a Day” event and others to ensure the Tomasso team is giving back to the community.

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KEVIN JOHNSON - Executive Chef and Owner of The Grocery Chef Kevin Johnson began his career in Charleston at Slightly North of Broad (S.N.O.B.) while attending the esteemed culinary institute, Johnson & Wales University, Charleston, S.C. After graduation in 1996, he returned home to northern Virginia and worked as sous chef for three years at the Inn at Little Washington before returning to Charleston in 2003 where he worked at some of the city’s top restaurants. Johnson realized his long-time dream when he opened The Grocery in December 2011. The restaurant evokes memories of the small-town grocery, and is a gathering place of warmth and familiarity, with a menu based on what is available from the local and regional farmers and ishermen he knows and has worked with for many years. The Grocery’s kitchen is stocked with house-made charcuterie and fresh, local fish and seafood, and the restaurant accommodates an in-house canning program to preserve fresh vegetables and fruits for the menu. An extensive cocktail and wine list is available as is craft beer on tap and a wood-burning oven. Prior to opening The Grocery, Johnson completed a canning course at the University of Georgia which he applies at the restaurant in a program promoting sustainable food practices to help preserve the local harvest. When not in the kitchen at The Grocery, Johnson enjoys spending time his wife Susan and their three young sons Graham, Rowan and Oliver, whose name inspired The Grocery.

JIMIHATT - Executive Chef - Guerrilla Cuisine 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 - Chef de Cuisine - 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.

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DANIELLE AND TANNER LOVELESS - Owners and Founders of Haypenny Confections Haypenny Confections is redefining the s’more one sticky bite at a time. Owners, founders, and husband-and-wife team Danielle and Tanner Loveless often hosted “S’moregasbord” parties using store-bought items, and began to wonder if they should make their own marshmallows from scratch; thus the idea for Haypenny Confections was conceived. They now create artisan marshmallows in an array of tempting flavors. From classics like vanilla and toasted coconut, to seasonal varieties like pumpkin spice and peppermint stick, and to unique offerings, such as Holy City Porter and maple bacon, there is a marshmallow for every palate. Add in their handmade honey grahams, assortment of chocolates, and constantly evolving recipes inspired by flavors both local and abroad, and the possibilities are constrained only by the limits of imagination. Haypenny has been making the rounds in Charleston with their make-your-own S’more Station, and soon you’ll be able to purchase their products in local stores and online. You can also order a “S’moregasbord” to host your own s’more party, or hire Haypenny to come to your event and set up a custom S’more Station that will both delight and impress your guests. Haypenny believes that, unlike so many experiences that fail to bridge the gap between youth and adulthood, s'mores don't need to remain only in memories of childhood camping trips. S'mores are timeless, familiar, and unabashedly indulgent, and Haypenny invites you to treat yourself to a moment of delectable delight. So go ahead. Get a little sticky.

RYLEY McGILLIS - Chef de Cuisine, Jasmine Porch at The Sanctuary Ryley McGillis, Jasmine Porch Chef de Cuisine, managed various aspects of the restaurant for three years running. Now 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.

NICO ROMO - French Master Chef, Fish Restaurant Nico Romo has directed Patrick Properties’ celebrated culinary programs across four historic ven- ues since 2007, crafting vibrant interpretations of classic French cuisine with artful Asian touches. Chef Romo’s raw passion and innovative gourmet flair stem from an international career alongside leading names in the industry. Prominent appearances include showcases at the Culinary Vegetable Institute and De Gustibus Cooking School, as well as his sold-out dinner at NY’s James Beard House. Chef Romo is the youngest-ever Master Chef of France and US member of 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 52 French Master Chefs nationwide, and the only recipient in South Carolina. Born in Lyon, France, Chef Romo graduated from the Helene Boucher Culinary Art School in Vénissieux. He refined his skill under French Master Chef Patrick Henriroux at “La Pyramide” in Vienne, before rising to prominence among the United States’ finest hotels - including the Peabody Hotel in Memphis, and the Ritz Carlton Atlanta. Chef Romo also opened the third location of B.E.D. restaurant at The Glenn, Atlanta’s first boutique hotel. Now in Charleston, Chef Romo delights guests with his warm candor and inspired menu of locally harvested cuisine as executive chef of Fish restaurant. - fifteen - SANCTADVE720713_USETEXT_Layout 1 2/1/13 12:33 PM Page 16

SPENCER THOMSON - Executive Chef /Partner 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 conven- tion, 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. Spencer stands apart from the typical chef in that he likes to create both sweet and savory cuisine. With his passion for pastry, he creates all the desserts for the restaurant, including house-made sorbet and ice cream. He prefers to coax the natural sweetness from berries and fruits and use those flavors as the base for his sweet dishes, but he also has an affinity for chocolate. 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.

CHEF NATHAN E. THURSTON - Executive Chef, Stars 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 five 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, Logger- head 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, CEC, CCA 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.

ANDREW VENABLE - Chef de Cuisine, The Ocean Room at The Sanctuary Art has always played a defining role in the life of Andrew Venable, Chef de Cuisine of The Ocean Room in The Sanctuary at Kiawah Island Golf Resort - the resort’s Forbes Four Star/AAA Four Diamond steakhouse. After earning Bachelor of Fine Arts degree from Philadelphia’s University of the Arts, Venable discovered that food was his real passion - a passion where his artistic flair and imagination could flourish. Fresh out of college, he worked in some of Philadelphia’s top rated kitchens and, at the young age of 24, his drive and passion was rewarded when he was named Chef de Cuisine at Guru, a Pan Asian bistro in the bustling South Street area of Philadelphia. His work there gained notice and he was quickly wooed away by a notable regional chef to join an award-winning team in the suburbs of Philadelphia. Working in Chester County introduced Venable to local farms and ranches where he developed and cultivated strong relationships. Through these relationships he gained a passion and knowledge for farm fresh and locally grown and sourced products. Seeking to expand his horizons, the cutting-edge culinary world of Charleston caught Venable’s eye and in the summer of 2008 he moved south joining the Ocean Room team at The Sanctuary. Once again working his way up the ranks he soon became Sous Chef as the Ocean Room as it transitioned into Kiawah Island Golf Resort’s prime steakhouse experience. He was a driving force of The Ocean Room’s team in developing strong relation- ships with local farmers and purveyors - a hallmark of The Ocean Room that has helped make it so popular. Chef Venable is excited about the future of The Ocean Room and his role in its continued success.

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Winemakers and Special Guests

LIONELLO MARCHESI - The philosopher entrepreneur Thirty years ago, a successful industrialist decided to devote himself to his great passion: wine-growing. And so began a fascinating and complex story that culminated in the acquisition and valorization of three very important estates in Tuscany. The purchase and restoration of an historic monastery (dating from 1000) at Castelnuovo Berardenga, in the heart of the Siena Chianti Classico area, saw the creation of a prestigious agriculturaland residential complex, the present-day Castello di Monastero. Montalcino, the homeland of one of the most famous wines in the world, saw the acquisition and renovation of the Coldisole estate joined. Lastly, the foundation of Poggio alle Sughere in the Tuscan Maremma area. Production philosophy. Attention focuses on territory and grapes: the wines must be an expression of these two components and highlight there best aspects through attentive management of the vineyards, harvest, vinification and ageing

CHRISTOPHER HOWELL - General Manager / Winemaker After growing up in Seattle, Washington, I studied “Ideas and Methods” at the University of Chicago, and chemistry, life-sciences (microbiology, biochem•istry, genetics, and immunol- ogy), and chemical engineering at the University of Washington, Seattle. In order to apply what I had learned, I took a job as a chemist, which was interesting but not satisfying. When I became interested in winemaking, all the technical background became immediately use- ful. What is less apparent, but more important, is that my training in aesthetics and critical analysis has been invaluable throughout my working life, and especially in winemaking. I was 30 before finally going off to France in 1982, to study winemaking. I had spent four years tasting, drinking, and learning about wine, visiting wineries and winemakers, and, for three vintages, even making wine at home. My first teachers were a bunch of 70•year-old Italian-Americans, who had learned wine-making at home during Prohibition. With the support and encouragement of my then parents- in-law, I enrolled at the School of Agronomy in Montpellier, where, to my surprise and lasting gratitude, I was told that I needed to study viticulture as well as enology. The following year, I sought to apply (in the vineyard, the cellar, and the laboratory) what I had learned in the classroom. In Pauillac (Bordeaux), I was lucky enough to work in a great vineyard, in a cellar with a long tradition of quality, and, most importantly, with a team of committed vi- gnerons. At the same time, I was able to follow a year-long pro•gram in wine-tasting for professionals that was put on by the Institut d’Oenologie in Bordeaux. It may have been my year at Mouton Rothschild that brought me to Cain and its Cabernet blend, the Cain Five, but it was also my friend David Ramey, who had been consulting here, and who had recommended me to Joyce Cain when I was working on another Cabernet blend with Helen Turley at Peter Michael Winery. It was Jerry Cain who introduced me to Jim Meadlock, and the rest has followed from there. My work at Cain has been to build upon the solid foun•dation that was laid in the eighties and to seek to deepen our understanding of our vineyard, our grape growing, our winemaking, and our wines. I came to Cain as a winemaking consultant in 1990, becoming General Manager/Winemaker in 1991. That I happen to have been lucky enough to work at Cain for so long is really a matter of circumstance. It has to do with the patience and support of the owners, Jim and Nancy Meadlock, and with the amazing potential of this spectacular location. We can only learn from one vintage to the next, so depth of knowledge takes years to acquire. The longer I have stayed in the Napa Valley, the more I learn about it and the less I want to leave. This is equally true of the Cain vineyard. I have focused on fine winegrowing - following the process from the vineyard into the win•ery and finally to the glass. There are just two essen•tial prerequisites for doing this - knowing wine and loving wine. In both of these, I remain a perpetual student.

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EMMANUEL PADILLA Born in 1974, Emmanuel Padilla was raised in Florida. Emmanuel developed a love for food and wine at restaurants more than 15 years ago. While managing and bartending at numerous big restaurants to pay for college, Emmanuel took a management position with a small new restaurant to learn about wine and used this opportunity to expand his knowledge about wine. The GM of the restaurant freely every bottle on the wine list, and Emmanuel dove into the wine world head first … eventually becoming the wine buyer. Emmanuel then took a position with a distributor first as a sales consultant, and eventually rose to management for their fine wine division in Atlanta. Then the amazing opportunity showed up to be the Sales Director for Jordan Winery … “I did not think twice about it.” As Regional Sales Director at Jordan, Padilla shares the Jordan family’s passion for European-inspired winemaking and hospitality with fellow epicures by hosting exclusive seminars and wine dinners across the country. As the Southeast Regional Sales Director for Jordan, Emmanuel manages the iconic winery’s sales, marketing and events across 14 states. Emmanuel resides in Richmond, VA, with his wife, Allyson, and his two sons, Sam and Charlie.

CASSONDRA HALL - Market Manager for Moet Hennessy Cassondra Hall is the Market Manager for Moet Hennessy USA in South Carolina, overseeing such brands as Moet & Chandon, Veuve Clicquot, Dom Perignon, Krug, Cloudy Bay, Newton Vineyards, Domaine Chandon, Glenmorangie, Grand Marnier and Belvedere. She first found her passion for food and wine in college, when she got bitten by the restaurant bug. It was while waiting tables to pay tuition she decided she didn’t want to continue in the current path of studies, but wanted to go to Culinary Arts School. To finance the return to school, she joined the U.S. Army. After serving on active duty, she went on reserve status and enrolled in the Pennsylvania Institute of Culinary Arts in Pittsburgh. Needless to say, she also had one of the best fed Army Reserve Battalions in the Northeast during her stint here. After Culinary school, Cassondra moved south, swearing she would never live in the cold Northern weather again, and began cooking behind the line in fine-dining establishments. Under the tutelage of her chef, she also began to explore her love of wine. After years of restaurants and country clubs, she ended up in a very busy, very popular restaurant in Atlanta as the wine buyer. It was while in this position she was approached to work on the Moet Hennessy Portfolio, handling on-premise key accounts. 12 years and a B.S. degree in marketing later, Cassondra now uses her position to blend her love of food with her passion for amazing wines and Champagnes, creating interactive lifestyle events showcasing the brands of Moet Hennessy for press, trade and consumers alike. When not traveling for work, she can be found cooking, her favorite pastime, working on her garden, playing with her three four-legged “children”, boating, golfing or riding the Harley with her husband, Tim, who is also in the wine industry.

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Participating Grapes from Around the World

ARTESA 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.

BLACK STALLION WINERY (NAPA VALLEY) Black Stallion Winery is the latest addition to the distinguished collection of wineries in the Oak Knoll District of Napa Valley. Each of the varietals is handcrafted and carefully blended from several small vineyard lots. Black Stallion Winery crafts wines that are elegant and distinctive yet approachable.

BRANCOTT ESTATE Brancott Vineyard in Marlborough is where we first planted our now world famous Marlborough Sauvignon Blanc vines. In New Zealand, like elsewhere in the New World, wines take their name from the grape variety they're made from. But varieties that flourish in other parts of the world don’t necessarily flourish here - and even for the same variety, flavours that show through in the final wine can vary.

CASTELLO MONSANTO Castello di Monsanto owns some of the best vineyard sites within the appellation and are home to the largest reserves of Chianti Classico in Tuscany. In 1962, Fabrizio Bianchi founded the winery after it was presented to him as a wedding gift from his parents. That same year, pioneering Monsanto was the first winery to make a Chianti Classico Cru from the single ‘Il Poggio’ vineyard and worked to eliminate white grapes from Chianti Classico Riserva blend. Further, in 1981 Monsanto harvested the first 100% Cabernet Sauvignon, Nemo, from the Il Mulino vineyard.

ETUDE What began twenty five years ago as a philosophical state of mind is now a state-of-the-art winemaking facility where the ancient art of winemaking is pursued with a singular passion. Etude Wines is dedicated to mastering the craft of winegrowing. In classical music, an etude is a composition with a technical focus that allows the musician to practice a particular technique. Similarly, Etude wines are the product of deliberate concentration on the instructive variables of the craft. The end game is not edification alone, but rather the wine itself as a source of enjoyment. Chopin piano etudes are notoriously difficult but sublimely beautiful… this is an example of the practicing craft transformed to art.

JORDAN VINEYARD & WINERY Winery in 1976 with the vision of producing world-class Cabernet Sauvignon and Chardonnay from Sonoma County. 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

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Participating Grapes from Around the World

MOET CHANDON Moët et Chandon is one of the world's largest champagne producers and a prominent champagne house. The company holds a Royal Warrant to supply champagne to Elizabeth II. Moët et Chandon was established in 1743 by Claude Moët, and today owns more than 1,000 hectares (2,500 acres) of vineyards, and annually produces approximately 26,000,000 bottles of champagne.

MUMM NAPA Mumm Napa is one of California's méthode traditionnelle sparkling wine producers, a joint venture between the G.H. Mumm & Cie and Joseph E Seagram & Sons. The location at Napa Valley was founded by Guy Deveaux, who determined Napa's long hot days and cold nights to be ideal for producing the right amount of acidity and ripeness.

PERRIER - JOUET The house was founded in 1811 by Pierre-Nicolas-Marie Perrier-Jouët, and produces both vintage and non-vintage cuvee, approximately 3,000,000 bottles annually, with its prestige label named Belle Epoque. Perrier-Jouët owns 266 acres of vineyards in the Champagne region. Today the house is under the Pernod Ricard umbrella of brands.

RODNEY STRONG Rodney Strong was one of the pioneers of Sonoma County’s modern wine industry, an acknowledged visionary who understood the potential that Sonoma County’s soil and climate held for producing world-class wines. A successful dancer before retiring and turning to his second love, winemaking, Rodney Strong established Sonoma County’s 13th bonded winery in 1959.

STAGS LEAP One the watershed of the Stags Leap palisades, one of California’s earliest wine estates, a unique terror and ideal microclimate support a classical standard of viticulture, land use, and winemaking that is as relevant today as it was over a century ago. An intimate valley within the greater Napa Valley, Stags’ Leap is a place of natural beauty, storied building and darkens, a lively history, and a reputation for elegant wines showing finesse and intensity.

TRINCHERO FAMILY ESTATES (NAPA VALLEY) Owned and operated by the Trinchero family, Napa Valley vintners since 1948, the company produces more than 22 brands of wine including Sutter Home, Trinchero Napa Valley, Main Street, Napa Cellars, Terra d’Oro, Montevina, Trinity Oaks, Folie à Deux, and Ménage à Trois.

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Live Auction Items

01 FOUR PRESS CREDENTIALS TO THE 2013 PGA CHAMPIONSHIP Have the experience of a lifetime at the 95th PGA Championship at Oak Hill Country Club in Rochester, New York on Thursday, August 8, 2013 - Sunday, August 11, 2013. The lucky winner will receive four (4) press credentials, which allow access on the course for the entire Championship. These tickets are not available to the public and will offer you access to one of the premier sporting events in the world. This exclusive pass is only available to select media outlets. CBS Value: Priceless

02 DATE NIGHT FOR A YEAR Treat your special someone to a date every month for the next year! A three-course dinner for four (4) or two(2) people for the next year will be provided by twelve (12) of Charleston’s favorite restaurants and dining experiences. Package includes gift certificates to 82 Queen (2 Guests), Charleston Grill (4 Guests with wine pairings), The Grocery (4 Guests with wine pairings), Husk (2 Guests), L.I.M.E. Charleston (4 Guests), The MacIntosh (4 Guests with wine pairings), McCrady’s (2 Guests), Oak Steakhouse (4 Guests with wine pairings), Red Drum (4 Guests), Stars (2 Guests), Tristan’s (4 Guests with wine pairings). Participating Charleston Restaurants Value: $4,000

03 CULINARY AND WINEMAKING STARS ALIGN East and west coast stars align in this innovative wine dinner. Chef Marc Collins, Executive Chef at Circa 1886, a AAA Four Diamond, Forbes Four Star restaurant, will prepare a private meal for ten (10) in the ambiance of one of Travel & Leisure’s Most Romantic Restaurants in America. Aligning with Chef Collins’ dinner are wine pairings by Perception Wines. Founder Mark Ray spent nearly a decade honing his craft and working alongside some of North America’s most renowned winemakers, including Steve Leveque at Robert Mondavi, Ehren Jordan at Turley Wine Cellars, and Bob Cabral at Williams Selyem. Though the seeds for Perception date back to Mark’s original decision to move to California to pursue his passion for winemaking, his vision for the winery came into clear focus years later during a vacation on our very own, Dewees Island. Mark’s dream of making a small portfolio of handcrafted wines was recognized in 2007 when the first lots of Pinot Noir, Chardonnay and Zinfandel were harvested. Chef Collins’ culinary creations will be perfectly paired with Russian River Valley Wines. Restrictions: Subject to Chef Marc Collins’ availability. Chef Marc Collins, Circa 1886, Perception Wines Value: $6,000

04 THE FIVE STAR EXPERIENCE Treat yourself to a once-in-a-lifetime, five-star experience at The Sanctuary at Kiawah Island Golf Resort. Your experience begins with three (3) nights in The Sanctuary’s Presidential Suite, the exquisite 3,000 foot suite with sweeping views of the Atlantic Ocean. The Presidential Suite features a formal study, dining room that seats twelve, and over 200 feet of balcony space overlooking the Grand Lawn and the Atlantic Ocean. Your three night getaway will include: Breakfast each day for two (2) people through room service or Jasmine Porch, 1 dinner for two (2) people at Jasmine Porch, and 1 dinner for two (2) people in the Ocean Room. During your stay at The Sanctuary enjoy: one (1) round of golf for two (2) people at The Ocean Course, home of the 2012 PGA Championship and one (1) round for two (2) at Turtle Point, the Jack Nicklaus designed course. After spending two days working on your game, relax at the Sanctuary’s Spa, ranked by Travel and Leisure as the #2 Resort Spa in the continental U.S. and Canada. This package includes: two (2) 90-minute facials and two (2) 90-minute massages. Restrictions: Subject to availability. Gratuities and alcohol not included. Kiawah Island Golf Resort Value: $16,000

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05 DINNER FOR TEN WITH CHEF BOB WAGGONER AND GRAND CRU SELECTIONS FROM LOUIS LATOUR Enjoy a spectacular food and wine dinner by nationally acclaimed Chef Bob Waggoner, host of “U Cook! With Chef Bob”and “U Travel! With Chef Bob.” A public television program, “U Cook!” graciously invites the audience into Chef Waggoner’s kitchen where each episode guides one lucky guest through the joys of gourmet cooking and wine selection. Chef Waggoner’s career spans the globe and has taken him from a high school home economics course in Southern California to becoming the first American to own his own restaurant in France to the esteemed Executive Chef at numerous award winning restaurants including Watermark Restaurant in Nashville, Tennessee. But Bob’s home will always be Charleston and he will always be recognized as one of the leading chefs who transformed Charleston into the dining spot that it has become. Chef Waggoner will prepare an exquisite five-course tasting menu dinner for ten (10) using ingredients sourced from local farms, regional specialists and artisan producers. Each course will be paired with specially selected Grand Cru wines from the Louis Latour portfolio. This dinner at your home will be one you and your friends will remember forever. Restrictions: Subject to Chef Bob Waggoner's availability. Chef Bob Waggoner, Louis Latour Value: Priceless

06 NICE ICE, LADY! 14K WHITE GOLD AND DIAMOND - EARRING AND NECKLACE SET This exquisite 14K white gold and diamond necklace features three pave diamond square pieces with .85 TCW of diamonds. The matching earrings also feature 14K white gold with square pave diamond pieces. This set is sure to complete any evening outfit! Mrs. Marilyn Hoffman, Nice Ice Fine Jewelers Value: $7,400

07 ONE WEEK AT THE RITZ-CARLTON CLUB ON ST. THOMAS Enjoy seven (7) nights in a lovely 2-bedroom, 3 1/2-bath residence at The Ritz-Carlton Club on the beautiful island of St. Thomas in the US Virgin Islands. The Ritz-Carlton Club is comprised of a small group of elegant plantation-style buildings situated along the powder-white beach of idyllic Great Bay. Daily maid service and turn-down service are included. This is an extraordinary oceanfront resort with extensive hotel, spa and water sport activities. Champi- onship golf is available at the nearby Mahogany Run Golf Course. There is a Ritz Kids activities program; the Lady Lynsey catamaran is available for day sail trips and sunset sails. Restrictions: Your stay must occur during the week of Saturday, May 31st-June 7, 2013. Prior to booking, winner must contact owner to confirm purchase (contact information provided upon payment). Dr. and Mrs. Paul J. Hletko Value: $3,850

08 DINNER FOR EIGHT WITH CHEF BRETT MCKEE AND PERFECTLY PAIRED WINES Indulge your guests in a Five Star dining experience in the comfort of your home. With over 38 years of professional culinary experience, Chef Brett McKee will make the event of your dreams come to life. Born and raised in Brooklyn and Long Island, New York, Chef McKee’s upbringing inspired the eclectic creativity that has formed his legendary culinary career. He has been at the helm of the Charleston restaurant scene for years, and has been recognized in the New York Times, Bon Appetite, Esquire Magazine, and Southern Living. Today, Chef McKee has taken a step away from the restaurant industry to bring his culinary flare and talents to create memories for individuals through private events. You and a group of seven friends will experience a stunning dinner prepared by Chef McKee with wines distinctively paired by Southern Wine and Spirits. Restrictions: Subject to Chef Brett McKee’s availability. Dinner must be scheduled at least two weeks in advance. Chef Brett McKee, Southern Wine and Spirits Value: Priceless

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Silent Auction Items

100 PHOTOGRAPHY SESSION BY HEY BRAT! PHOTOGRAPHY A full, 1-2 hour, on location photography session with a print package and digital image disc. Print package includes: one (1) 11x14 print, two (2) 8x10 prints, and four (4) 5x7 prints. Hey Brat! Photography utilizes state of the art photography and processing equipment. It’s a laid back experience where people are asked to be themselves while enjoying some of the most beautiful settings. Hey Brat! Photography Value: $200

101 ESTĒE LAUDER SMOKY PLUMS & SOFT NEUTRALS DELUXE MAKE-UP SET Start the year right with this complete make-up set offering all the colors and tools needed for a beautiful new look. Includes sixteen shades of eye shadow, two coordinating blushes, three long lasting lipsticks, shimmer lip-gloss, two eye liners, and a lash multiplying volume mascara. Also included are four make-up brushes for face, cheeks, and eyes, gentle make up remover, and a travel case. Estee Lauder at Belk Towne Center Value: $340

102 GOLF AND CULINARY EXCURSION AT BRIAR’S CREEK Begin your day at Briar’s Creek with a lunch for three (3) people at Briar’s Creek Clubhouse. Following lunch, you and your two (2) guests will be accompanied by the Briar’s Creek Developer, Mr. Steve Koenig, for a round of golf on the precisely designed Rees Jones course. After your golf game, have your guests invite their spouses out for a private dinner for six (6) people back at the Briar’s Creek Clubhouse. Minutes from Charleston, and moments from Kiawah Island, Briar’s Creek is a private golf community designed by Rees Jones, featuring| spacious estate home sites in the heart of the Lowcountry. Set on more than 900 acres of scenic land, this exclusive retreat provides an unhurried lifestyle among ancient forests, rare birds and wildlife, and world-class golf. Restrictions: Subject to availability. Must be scheduled at least seven days in advance. Mr. and Mrs. Steven J. Koenig Value: $1,500

103 ENVY SALON & BOUTIQUE GIFT BASKET Gift basket from Envy Salon & Boutique that includes: Davines Hair Products, Bamboo Comb, and gift certificate for services at the salon. Envy opened in 2007 and is an ultimate beauty destination that provides exclusive lines of hair care, skin care and cosmetics. Envy Salon & Boutique Value: $110

104 ONE WEEK VACATION ON DEWEES ISLAND Enjoy one (1) week stay at a home on Dewees Island. Home has four (4) bedrooms and three (3) baths and sleeps eight to ten (8-10); perfect for family, friends and fun. Has screened porch and open deck with panoramic views of marsh, nature impoundment and a pond. Includes use of a golf cart. Stunning sunsets enjoyed from the porch and deck. Short walk or golf cart ride to a beautiful, wide beach and to a community center with pool, nature center and tennis courts. Great opportunity for back-to nature fun such as beach walking, swimming, fishing, crabbing and canoeing. Island is accessible by twenty minute passenger ferry ride as no cars are allowed. Restrictions: Subject to availability. Check in Friday at 3:00 pm and check out the following Friday at 11:00 am. Dr. Eleanor Spicer and Dr. Adrian Reuben Value: $1,500

105 SPA GIFT BASKET Take a journey back in time and allow the stresses of everyday life to melt away. Cottage Aroma Bella, located conveniently near the Charleston Executive Airport on John’s Island, is an exclusive spa where they care deeply about your mind, body, and the environment. Your gift basket includes a skin cleanser and cream made exclusively for Aroma Bella and a gift certificate for one (1) 75-minute facial of your choice. Cottage Aroma Bella Day Spa Value: $310 106 SPRING HARVEST CSA SHARE FROM ROSEBANK FARMS Keep your family eating healthy with one (1) small CSA share from Rosebank Farms. A certified South Carolina farm operated on Johns Island, Rosebank Farms provides members with a share of fresh, seasonal, local vegetables and fruits. Once per week during the spring season (April 18-July 6th) you will receive a small box of local veggies that were grown right down the road. You can choose to pick up your CSA share on Wednesday, Thursday or Friday at various locations around Charleston including Johns Island, Mount Pleasant, James Island, Downtown, West Ashley, Sullivan’s Island, or North Charleston. Rosebank Farms Value: $220

107 WEEK BEACHSIDE ON EDISTO ISLAND Spend a week relaxing with friends and family in this gorgeous beachfront home on Edisto. Featuring seven (7) bedrooms and six (6) bathrooms, this home can accommodate sixteen (16) people. Invite relatives for a family reunion, or enjoy a fun week with friends. Restrictions: Available during off-season only. Subject to availability. Mr. and Mrs. Alton Phillips Value: $1,900

108 “SPRING SURPRISE” BY BOB TIMBERLAKE- SPECIAL LIMITED-EDITION LITHOGRAPH #365/1,000 Best known for his extraordinary attention to light, color and detail, the acclaimed realist artist Bob Timberlake’s art career has been marked by consistent, resounding success. His depiction of the simple life in his native North Carolina home has endeared his work to millions of collectors and admirers around the world. This limited-edition lithograph, “Spring Surprise”, is signed and numbered #365/1,000 and includes a Certificate of Authenticity. Dr. and Mrs. William Creasman Value: $800

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109 “WOODLOT” BY BOB TIMBERLAKE - SPECIAL LIMITED -EDITION LITHOGRAPH #365/1,000 Best known for his extraordinary attention to light, color and detail, the acclaimed realist artist Bob Timberlake’s art career has been marked by consistent, resounding success. His depiction of the simple life in his native North Carolina home has endeared his work to millions of collectors and admirers around the world. This limited-edition lithograph, “Woodlot”, is signed and numbered #365/1,000 and includes a Certificate of Authenticity. Dr. and Mrs. William Creasman Value: $900

110 “DAN’S BERRIES” BY BOB TIMBERLAKE- SPECIAL LIMITED-EDITION LITHOGRAPH #365/1,500 Best known for his extraordinary attention to light, color and detail, the acclaimed realist artist Bob Timberlake’s art career has been marked by consistent, resounding success. His depiction of the simple life in his native North Carolina home has endeared his work to millions of collectors and admirers around the world. This limited-edition reproduction, “Dan’s Berries”, is signed and numbered #365/1,500 and includes a Certificate of Authenticity. Dr. and Mrs. William Creasman Value: $500

111 MEN’S FORMAL WEAR Do you have an upcoming formal event on the calendar but nothing to wear? Enjoy a $125 gift certificate to Jean’s Bridal, which will cover the cost of a tuxedo rental. Add some punch to your outfit and pick out a colorful tie from M. Dumas and Sons ($75 gift certificate). Restrictions: Jean’s Bridal gift certificate may be applied to all in store merchandise including cocktail dresses, formals, bridal, tuxedo rentals, shoes, jewelry, purses and gifts. Jean’s Bridal / M. Dumas and Sons Value: $200

112 INCOME TAX RETURN PREPARATION Tax season will be here before you know it! Plan ahead with an income tax return preparation worth up to $500 from Hale Tax Solutions. Former IRS Agents, E. Michael and Erin Hale, offer creative and innovative tax solutions and financial planning for you and your business. Hale Tax Solutions International Value: $500

113 “CHANGING WEATHER” ORIGINAL OIL PAINTING BY LESE CORRIGAN This beautiful 9x12 unframed oil painting by Lese Corrigan perfectly captures a serene day on the shores of the Lowcountry. A Charleston native, Corrigan fully immersed herself in the visual arts and her artwork is in collections in the United States, France, Great Britain, and Japan. Corrigan Gallery Value: $1,000

114 ONE SET OF FOUR MICHELIN TIRES One set of four (4) Michelin 15, 16, 17, 18, 19, or 20 inch rim diameter passenger or light truck tires. Value ranges from $500 to $1,200 based on your selected tires. Restrictions: Tires are limited to current production. Michelin North America, Inc. Value: $1,200

115 FOUR ROUNDS OF GOLF AT THE LINKS AT STONO FERRY This beautiful championship course designed by Ron Garl is set amid Lowcountry breezes from the nearby Intracoasta Waterway. Invite three (3) friends for a day of golf, or enjoy this idyllic course yourself four (4) times. Restrictions: Valid Monday-Thursday after 11:00 am. Holidays excluded. Expiration Date: 2/1/2014 The Links at Stono Ferry Value: $250 116 BEADED GEM COLLAR NECKLACE This blue, green and gold beaded collar necklace is on trend for Spring 2013! Make a statement with this necklace when you wear your next black dress. The Finicky Filly Value: $50

117 TWO TICKETS TO MUSIC WITH FRIENDS CONCERT Two complimentary seats to a Music With Friends concert in 2013. For this unique item, you will experience a one of a kind night for you and your date. The evening includes a pre-concert party, concert at Dock Street Theater and after party! Music With Friends has been described by the Post and Courier as “a new, upscale, live music alternative.” Past performers include Diana Ross, Smokey Robinson, and Earth Wind & Fire. Expiration Date: 12/31/2013 Music With Friends Value: $1,000

118 GET YOUR FITNESS ON! Six Month membership to Golds Gym on James Island. After working on your fitness routine, head to West Ashley for a visit to Wellness First ($75 Gift Certificate). Wellness First is a whole health management company that specializes not only in massage therapy and chiropractic care, but also in medical weight loss, full spectrum infrared detoxification, nutritional education and personal training. Golds Gym /Wellness First, LLC Value: $345

119 HOST A CATERED BBQ PARTY FOR 30 FROM CRAZY DUTCHMAN You and 29 of your closest friends will enjoy a catered BBQ party from Crazy Dutchman Catering. Enjoy Cider Pulled Pork BBQ with two homemade BBQ sauces- Honey Chipotle and Crazy Dutchman Gold - paired with pimento mac & cheese, Charleston red rice, green beans and coleslaw. Restrictions: Subject to availability. Crazy Dutchman Catering Value: $ 450

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120 “SIDEWAYS” PINOT NOIR WINE PACKAGE Includes a full-screen edition of the movie, Sideways, that put the world of California Central Coast Pinot Noir on the map. This wine lot comes in a decorative basket with “Labeloff” label removers and a foil cutter for your wine bottles. Includes the following four (4) bottles of special and rare Pinot Noir: 2006 Cambria Julia’s Vineyard - Wine Enthusiast Magazine’s #1 Wine for 2009 2007 Au Bon Climat, Sierra Madre Vineyard - Santa Barbara Historic Collection 2007 LaZarre Estate - Only a twelve-barrel lot 2007 Chamisal Vineyards - Edna Valley Pinot Noir Mr. and Mrs. Steven Parker Value: $230

121 1996 SILVER OAK ALEXANDER VALLEY CABERNET SAUVIGNON The 1996 Alexander Valley 100% Cabernet Sauvignon has a ruby-red color and displays a rich nose of black cherry, raspberry and chocolate. This wine has a juicy attack, medium body with a long, tapering finish with a slight tannic grip. Enjoy now to 2018. Mr. and Mrs. Steven Parker Value: $120

122 1998 BORGOGNO BAROLO RISERVA Intense garnet color with orange highlights. Ethereal, persistent, intense "goudron" perfume. Dry, harmonious, velvety, full-bodied, austere and generous taste. This 750 mL bottle will pair well with roasted, skewered, or grilled red meats and ground game. The bottle has been continuously stored in a temperature and humidity-controlled wine cellar. Mr. and Mrs. Steven Parker Value: $110

123 MAGNUM BOTTLE OF 1998 SEQUOIA GROVE CABERNET SAUVIGNON This elegant yet full-bodied wine is a classic expression of the Napa Valley style of Cabernet. Its fragrant, perfumed bouquet of black fruit and cassis is offset by notes of smoke, cedar and vanilla, which are confirmed on the palate in a structure of ripe, supple tannis and a full, velvety texture. This wine is ready to be enjoyed now or within the next few years. The bottle has been continuously stored in a temperature and humidity-controlled wine cellar. Mr. and Mrs. Steven Parker Value: $95

124 TWO BOTTLES OF TURLEY VINEYARDS ZINFANDEL AND ONE BOTTLE OF TURLEY VINEYARDS PETITE SYRAH Turley Wine Cellars is a popular California wine producer of award winning Zinfandel and Petite Syrah wines using multiple small vineyards. This package includes two (2) Zinfandels: 2008 Lodi from Dogtown Vineyard and 2009 Alexander Valley from Vineyard 101. The Syrah is a 2005 from the Library Vineyard. Mr. Gary Donner and Ms. Irene Miller Value: $165

125 THREE BOTTLES OF 2003 JOSEPH PHELPS CABERNET SAUVIGNON The 2003 Napa Valley Cabernet Sauvignon displays dark ripe fruit aromas of plum and blackberry. The integration of subtle oak flavors comes from the variety of coopers selected, yielding a hint of cinnamon and allspice. Chocolate and typical cigar box notes pave the way for a velvety finish with sweet oak, cassis and well-balanced tannins. Mr. Gary Donner and Ms. Irene Miller Value: $105

126 DOUBLE MAGNUM 1998 CHATEAU DE RULLY, COMTE PERDE TERNAY, ANTONIN RODET, BURGUNDY This beautiful pale gold chardonnay is fine and delicate with aromas of honey and flowers and complimented with soft notes of dried fruit. Mr. and Mrs. Steven Parker Value: $145

127 GE PROFILE WINE CHILLER Store up to 29 bottles of wine at the ideal temperature with this beautiful GE Profile Wine Chiller. No need to waste time at the store, your new wine chiller will come pre-stocked wine. Hollings Cancer Center’s Citizens Advisory Council Mr. and Mrs. Norman Nirenblatt Value: $1,100

128 TWO BOTTLES OF TURLEY VINEYARDS ZINFANDEL AND ONE BOTTLE OF TURLEY VINEYARDS PETITE SYRAH Turley Wine Cellars is a popular California wine producer of award winning Zinfandel and Petite Syrah wines using multiple small vineyards. This package includes two (2) Zinfandels: 2004 Paso Robles from Presenti Vineyard and 2005 Contra Costa Country from Duarte. The Syrah is a 2003 from the Library Vineyard. Mr. Gary Donner and Ms. Irene Miller Value: $165

129 THREE BOTTLES OF 2002 JOSEPH PHELPS SYRAH The 2002 Syrah is has lively, highly nuanced aromas of blackberry, black raspberry, violet pastille, game, gunflint, dark chocolate, spices, smoke and mint. Fat, dense and full, with sappy berry flavors complicated by mineral, spice and white pepper notes. Mr. Gary Donner and Ms. Irene Miller Value: $105

130 ROBERTO COIN ELEPHANT SKIN SUN NECKLACE This stunning Roberto Coin 18k, white gold Elephant Skin Sun necklace is adorned with diamonds and black enamel. Roberto Coin’s diverse collection is designed by a common thread, a thoughtful balance of elegance and creativity. Roberto Coin of Charleston Value: $5,000

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131 DAVID YURMAN STERLING SILVER CUFF BRACELET This stunning sterling silver cuff, from the David Yurman X Collection, will compliment any outfit! David Yurman jewelry graces the pages of many fashion magazines and is often seen on celebrities. This cuff offers a new twist on their distinctively exquisite and recognizable cable design. Reeds Jewelers - Mt. Pleasant Towne Centre Value: $975

132 CHROME DIOPSIDE AND CITRINE EARRINGS Add to your jewelry collection with this beautiful pair of 18k gold earrings with chrome diopside and citrines. Croghan’s Jewel Box Value: $2,700

133 FOUR ONE-DAY PARK HOPPER PASSES TO WALT DISNEY WORLD Four (4) One-Day Park Hopper passes to Walt Disney World in Orlando, Florida. These passes are valid during normal operating hours and provide admission to a magical experience at each of the unique theme parks: the Magic Kingdom Park, Epcot, Disney’s Hollywood Studios, and Disney’s Animal Kingdom for one day. Park Hopper passes give you the flexibility to come and go through all four theme parks on the same day and help your group see more throughout your time at Disney World. Let the memories begin! Restrictions: Tickets expire two years after the date issued. Tickets cannot be upgraded nor can they be applied towards a package to meet eligibility. Walt Disney World Value: $496

134 TOUR AND TASTING FOR TEN AT WILLAMETTE VALLEY VINEYARDS You and nine (9) of your guests will enjoy a tour and tastingat Willamette Valley Vineyards. Willamette Valley Vineyards has been recognized by Wine Enthusiast Magazine as one of America’s great Pinot Noir producers. Please come and experience our hospitality, spectacular views and world-class wines. We are certain it will be an experience you will not soon forget! Restrictions: Tours cannot be scheduled during a holiday or a festival. Expiration Date: 2/10/2014 Willamette Valley Vineyards Value: $200

135 "TERRACE DOORWAY" PIERRE BONNARD STYLE OIL PAINTING A 16 x 20 oil painting by artist Halina Mindelzen. Painted in the style of French artist, Pierre Bonnard, whose works can be seen at the Tate Gallery in London and the Museum of Modern Art in New York City. Mrs. Anna Shanks Value: $400

136 ROUND OF GOLF FOR FOUR AT DUNES WEST GOLF AND RIVER CLUB Enjoy a round of golf for four (4), cart fee included. Steeped in the history and beauty of the South Carolina Lowcountry, Dunes West Golf and River Club is one of Charleston's premier golf destinations. The championship par 72 course is as challenging and fun as it is aesthetically stunning, set amid moss draped oaks, lush palms, and Bermuda covered dunes. Restrictions: Valid June 8, 2013-September 30, 2013. Monday-Thursday anytime and after 12:00 p.m. Friday-Sunday and on holidays. Expiration Date: 9/30/2013 Dunes West Golf and River Club Value: $400

137 LIMITED EDITION “INDIGO BUNTING WITH GRASSES” BY ANNE WORSHAM RICHARDSON A limited edition print by Anne Worsham Richardson from an original painted in watercolor. Anne Worsham Richardson was inducted into the South Carolina Hall of Fame in 1991. “Indigo Bunting with Grasses” is the last image that Mrs. Richardson painted in May of 2012 before she passed Birds I View Gallery Value: $375

138 COMPREHENSIVE HEARING EVALUATION Receive a comprehensive hearing evaluation with Dr. Mary Anne Larkin. Advanced Hearing Care has served the Charleston community since 1993 and has received the prestigious National Practice of Excellence Award. Advanced Hearing Care Value: $160

139 DINNER, MOVIE AND A SALON DAY IN MOUNT PLEASANT Start your day off at London Hair for a makeover by Frances DuBose ($100 Gift Certificate). Afterwards, grab a date and show off your new hair style at Crave Kitchen and Cocktails ($50 Gift Certificate) followed by a movie at Cinebarre (2 movie passes). Restrictions: Movie passes are not valid for any new film during its first two weeks of release or for any special events with ticket value above regular price. Cinebarre / Crave Kitchen and Cocktails / London Hair Value: $170

140 ROUND OF GOLF FOR FOUR AT DEBORDIEU COUNTRY CLUB One (1) round of golf for four (4) at DeBordieu Country Club, a private course in Georgetown, South Carolina featuring a championship 18-hole golf course designed by Pete and P.B. Dye. Restrictions: Tee times must be made within 48 hours of play. Not available Saturdays. DeBordieu Country Club Value: $500

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141 CUTCO 6-3/4" PETITE CARVER CUTCO’s 6-3/4" Petite Carver is suited for smaller cuts of meat, like a rolled roast or London broil. The consistently sharp Double-D edge on CUTCO’s Carving Knives ensures you’ll be prepared for slicing duties, no matter what occasion. A Forever Guarantee is included with this knife, which includes sharpening, honing, buffing, repairs and if necessary free replacement. Mr. Mark Brandt- CUTCO Value: $88

142 DEWEES ISLAND WEEKEND PACKAGE Enjoy two (2) nights in The Sea Oats Suite on secluded Dewees Island, a private barrier island located just north of the Charleston harbor. Enjoy a breakfast basket and two (2) complimentary bottles of wine upon arrival. This package also includes ferry transportation to and from the island, a golf cart for use during your stay, and a one-hour Golf Safari. Relax on pristine beaches or spend the day water fishing and crabbing. Restrictions: Excludes major holidays. Mrs. Cassandra B. McLeod Value: $1,150

143 MYRTLE BEACH GOLF GETAWAY Enjoy two (2) nights in a luxurious ocean view room at the Hilton Myrtle Beach Resort, a beautiful resort located at the north end of Myrtle Beach. During the day, take advantage of the weather with a round of golf for four (4) at one of the many golf courses in Myrtle Beach. Choose from 17 different golf courses located around the Myrtle Beach area including Grand Dunes, King’s North, River Club, Litchfield Country Club, Long Bay Club, and many more. Restrictions: Hotel accommodations cover two (2) adults. Subject to availability andnot valid June through August. This gift certificate does not include the $8.99 per day parking fee. Cart fees not included. Golf certificate not valid in March, April or October. Hilton Myrtle Beach Resort \ National Golf Management Value: $1,100

144 GOURMET GIFT BASKET FROM AMBROSE FARMS This charming gift basket from Ambrose Farms includes: Charleston Pig Company Seasoning Rub, Stono Market: Sweet Onion Relish, Vidalia Onion Steak Sauce, Roasted Red Pepper Dressing, $25 gift certificate to Ambrose Farms, set of coasters, and an adorable apron. Ambrose Farms Value: $125

145 MEN'S TREK BICYCLE Trek builds the best bikes in the world. Light, fast bike designed to fly over pavement for racing or cruse around in style with this bike provided by SeaCoast Sports and Outfitters. Value: $599

146 WOMEN’S TREK BICYCLE Trek sells more women’s bikes each year than any other brand. This bike has style, variety, and the best technology. Cruise around in style with this bike provided by SeaCoast Sports and Outfitters. SeaCoast Sports and Outfitters Value: $599

147 LIMITED EDITION FINE ART PRINT Enhance your home with a custom art piece from Sea Glass Fine Art. Choose from any image in the artist’s online portfolio and receive a limited edition twelve-inch fine art print, or you may apply the certificate towards any size and style. Sea Glass Fine Art features photographs by Thomas Fallon, a professional photographer who was recently named Professional Photographers of America Photographer of the Year. Restrictions: Certificate must be registered by email upon receipt. Sea Glass Fine Art Value: $495

148 NIGHT OUT IN DOWNTOWN CHARLESTON Enjoy a night away from the kids in downtown Charleston. Begin your evening with a dinner for two (2) at the Barbados Room at the Mills House Hotel. Named for the extensive trading between Charleston and the West Indies in the 18th century, The Barbados Room delights restaurant patrons with a warm and intimate atmosphere. After dinner, retreat to your deluxe king guest room at the Francis Marion Hotel for a one-night stay followed by complimentary breakfast in the morning. Restrictions: Based upon availability. Excludes holidays and Charlestons special events. Francis Marion Hotel \ The Barbados Room at The Mill’s House Hotel Value: $ 349

149 Breast Cancer Awareness Sling Tote with Bow Show your support with a sling tote with bow, handmade with breast cancer awareness fabric. Nonna’s Totes, LLC Value: $45

150 SPRING CLEANING Treat yourself and your home to an interior house cleaning ($200 Gift Certificate). Southern Shores Cleaning and Custodial Services specializes in providing quality inspected cleaning and custodial services, and they bring extensive experience in many areas. After the professional cleaning, stock your bathrooms with various handmade soaps and head downtown to Morris Sokol Furniture ($100 Gift Certificate) to pick out new accessories for your home. Mr. and Mrs. Michael Hartwell\ Southern Shores Cleaning and Custodial Services\ Morris Sokol Furnitures Value: $340

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151 FUN WITH CHILDREN IN CHARLESTON Treat your family to a one (1) year membership at the Children’s Museum of the Lowcountry. The Children’s Museum offers exceptional learning adventures and opportunities for your young ones to unleash their creativity. After a morning of finger-painting and playing in the mock supermarket, head over to Hyman’s Seafood ($200 Gift Certificate) for some re-fueling and relaxation. Known for their family friendly atmosphere, even picky eaters will find something on the menu at Hayman’s Seafood. Restrictions: Children’s Museum is valid Monday thru Thursday 2:00 pm to 6:00 pm. Children’s Museum of the Lowcountry \ Hyman’s Seafood Value: $280

152 TOURIST IN YOUR TOWN Spend a weekend attending some of Charleston's favorite tourist attractions. Start with a Connoisseur tour of Drayton Hall. Lasting up to two (2) hours and led by Senior Interpreters, the tour will cover the entire house and can be tailored to meet the specific interest of the group, up to five (5) guests. Head to downtown Charleston to take a carriage tour aboard Palmetto Carriage Works and view some of Charleston’s most famous sites. After your tour, bring your friends down to Jestine's Kitchen ($100 Gift Certificate) for quintessential down-South cooking. Restrictions: May not be used for education programs, tour groups, special events, or special tours. Alcohol, tax and gratuity not included. No Children. Drayton Hall Historic Site \ Jestine's Kitchen \ Palmetto Carriage Works Value: $260

153 ORIGINAL OIL PAINTING “TAKE FIVE” An original painting by Charleston artist, Chris Rutigliano. Known for her wildlife and coastal South Carolina oil paintings, Chris’ work can be seen at Piccolo Spoleto, the Michael Cyra Gallery in Freshfields and at the 14th Street Antique Gallery in Atlanta, Georgia. Ms. Chris Rutigliano Value: $650

154 COMPREHENSIVE EYE EXAM AT ANGEL OAK EYE CENTER Have you been putting off your annual eye exam? If so, get up to date with a comprehensive eye exam at Angel Oak Eye Center. Located conveniently on John’s Island and led by Dr. Paul W. Bohac, Angel Oak Eye Center provides complete eye care for both adults and children. Angel Oak Eye Center Value: $178

155 DINNER AND A MOVIE Enjoy a night at the movies with four (4) complimentary passes to Cinebarre, where you can eat and drink while viewing a movie. Then head on over to Neil Jordan’s ($50 Gift Certificate) in Mount Pleasant where you can expect the staff to be gracious, engaging, while delivering exceptional, fresh, high quality food, inspired by local flavors, in a warm and relaxed atmosphere. Restrictions: Not valid for any new film during its first two weeks of release or for any special events with ticket value above regular price. Cinebarre \ Neil Jordan’s Steakhouse Value: $70

156 DINING WEST OF THE ASHLEY Enjoy some of West Ashley’s favorite spots with gift certificates to the Glass Onion ($25 Gift Certificate), Mellow Mushroom ($50 Gift Certificate) and venture to John’s Island for a trip to the Fat Hen ($50 Gift Certificate). Restrictions: Mellow Mushroom certificate is valid at downtown Charleston or Avondale location. Fat Hen \ Mellow Mushroom \ The Glass Onion Value: $125

157 ROUND OF GOLF FOR FOUR AT RIVERTOWNE COUNTRY CLUB Enjoy a round of golf for four (4) at Rivertowne Country Club. This semi-private golf course features pampas grasses, marshlands, lakes and some of the Lowcountry's most beautiful vistas and classic southern Live Oaks. Cart fee is included. Restrictions: Anytime Monday-Friday and after 11:00 am on Saturday and Sunday Rivertowne Country Club Value: $320

158 A SHOPPER’S DREAM Experience Charleston’s finest shopping with gift certificates to Leggiadro of Kiawah ($250), RTW ($500) and Gwynn’s of Mount Pleasant ($300). After your shopping spree, head over to Bev’s Beauty Salon for a new haircut. Gwynn’s of Mount Pleasant\ Leggiadro of Kiawah\RTW Charleston\ Bev’s Beauty Salo Value: $1,115

159 ROUND OF GOLF FOR TWO AT CHARLESTON NATIONAL GOLF CLUB Rated by Golf Digest as the best non-resort course in the Charleston area, it truly is Charleston’s hidden gem. Spend the afternoon golfing on this championship course designed by Rees Jones who has created some of the country’s most beautiful courses. After a long day of golf, enjoy $50 to spend at Burton’s Grill down the road at the Mount Pleasant Towne Centre. Restrictions: Golf is valid Monday thru Thursday; No Weekends or Holidays and not valid March, April and May. Cart fees not included. Burton’s Grill / Charleston National Golf Club Value: $150

160 DATE NIGHT IN THE FRENCH QUARTER Enjoy a lovely date night that begins at the Gibbes Museum of Art, with innovative exhibitions, acquisitions, interpretation and educational programs that preserve and promote the art of Charleston and the American South. Following your tour of the museum, head over to The Vendue Inn, located down the street at Waterfront Park. You will retreat to one of the Inn's sixty six handsomely restored suites for a night of relaxation. Additional amenities include a full Southern Breakfast in the morning and milk and cookies before retreating for the evening. Restrictions: Hotel not valid during holidays, Wine & Food Festival, Bridge Run and Spoleto Weekends. Gibbes Museum of Art\The Vendue Inn Value: $318

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161 PRIVATE BEHIND-THE-SCENES TOUR OF THE YORKTOWN AND PATRIOT’S POINT Melissa Buchanan, Patriots Point Curator of Collections, will escort four (4) guests on a guided tour of the Yorktown (Essex Class Aircraft Carrier 143-1970), Laffey (Sumner-class Destroyer 1944-1975), and Clamagore (GUPPY III Submarine 1948-1975) at Patriots Point. During your tour you will be able to learn about the history of each ship and have an opportunity to visit areas not on the usual tour routes. Your party of four (4) will also receive a catered lunch on one of the ships from the Patriots Point caterer, CECA. Restrictions: Subject to availability. Patriot’s Point Value $500 162 WELLNESS COMES FIRST Already given up on those New Year Resolutions? Get back on track with a Wellness Package from MUSC and Wellness First. Start off with a fit- ness package from the MUSC Wellness Center, which includes a fitness assessment, three (3) personal training sessions, and day passes for the Center. The MUSC Wellness Center boasts a variety of exercise and free-weight equipment, a complete Nautilus strength training circuit, weight machines, group exercise classes, swimming pool, and indoor racquetball courts. After learning a new fitness routine, head to West Ashley for a visit to Wellness First ($75 Gift Certificate). Wellness First is a whole health management company that specializes not only in massage therapy and chiropractic care, but also in medical weight loss, full spectrum infared detoxification, nutritional education and personal training. MUSC Wellness Center \ Wellness First, LLC Value: $375

163 BIRDSONG DESIGNS SAPPHIRE NECKLACE Created by designer Jen Bonoma, this beautiful necklace is made of shades of blue and green sapphires on a handmade link chain. The chain is made out of oxidized sterling silver wire with a moss aquamarine teardrop pendant. All stones are natural and semiprecious. Birdsong Design Value: $125

164 HAND-CRAFTED GOLF ACCESSORIES GolfChicBags.com makes a unique set of hand-crafted golf-seat covers, tote bags and mini-purses. These accessories will set you apart while playing your favorite course! Golf Chic Bags Value: $150

165 FOUR TICKETS TO THE “LATE SHOW WITH DAVID LETTERMAN” Enjoy four (4) tickets to a live taping of the “Late Show with David Letterman” for the summer and fall 2013 seasons. The comedian is one of the long-reigning kings of late-night talk shows. Since the "Late Show with David Letterman" debuted in 1993, it has been one of the most critically acclaimed shows of the past two decades. Restrictions: Tickets are subject to availability. Tickets are redeemable for Monday-Wednesday tapings only; tickets are not available during the months of February, May, July and November. All attendees must be over the age of 18. CBS Value: $250

166 BEAUTY ESSENTIALS Rejuvenate your complexion with services from some of the best spots in town for your beauty needs! Start off with y our choice of services and/or products ($150 Gift Certificate) in aesthetic dermatology from the MUSC Department of Dermatology. Services available include microdermabrasion, chemical peels, Botox, hair removal, and much more. Follow up with a Signature Facial from Cos Bar. This facial takes you step by step through your chosen skin care regimen and is an excellent choice for those with specific skin care concerns. After pampering your face, retreat to Urban Nirvana ($50 Gift Certificate) for your choice of various services including massage, hair care, and waxing. Cos Bar \ MUSC Dept. of Dermatology & Dermatologic Surgery \ Urban Nirvana Day Spa and Salon Value: $350

167 STERLING SILVER AND MOTHER OF PEARL EARRINGS These sterling silver and 18ky gold earrings feature a square brown mother of pearl and citrine detail. Perfect earrings to add to your collection. Skatell’s Manufacturing Jewelers Value: $350

168 GICLEE PRINT ON CANVAS, “ST. PHILLIPS CHURCH” A 10 x 30-inch stretched canvas giclee print by local artist John Nickerson. A well-known photographer in Charleston, John Nickerson has spent time in South America photographing beautiful landscapes. Mr. John Nickerson Value: $75

169 ONE WEEK STAY IN THE BEAUTIFUL CARIBBEAN Is it time for a nice relaxing getaway in the crystal clear waters of the Caribbean? Escape to San Costanzo, a three (3) bedroom villa on Fish Bay on St. John. Truly an island paradise with white sand beaches, pristine waters and world-class snorkeling. Situated on the edge of the Virgin Islands National Park, Fish Bay is one of the most serene bays on the island. San Costanzo offers unmatched views of this island paradise. This three (3) bedroom, two (2) bathroom villa features large decks on two levels with breathtaking views of Fish Bay. Restrictions: Available between May 1, 2013 - November 15, 2013 (excluding September) Dr. and Mrs. Abul Abbas Value: $2,000

170 DINNER, MOVIE AND A SPA DAY Start your day off at Urban Nirvana Day Spa and Salon ($50 Gift Certificate). With locations in West Ashley, Downtown, Mount Pleasant, Columbia, and Greenville; Urban Nirvana offers a variety of services including hair care, massage, facials, and waxing. Following your pampering session, grab a date and head to Basil ($50 Gift Certificate) for a delicious Thai dinner then to Cinebarre (2 movie passes) to check out the latest blockbuster. Restrictions: Movie passes are not valid for any new film during its first two weeks of release or for any special events with ticket value above regular price. Basil Thai Cuisine \ Cinebarre \ Urban Nirvana Day Spa and Salon Value: $120

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171 CLINIQUE THREE-STEP SKIN CARE GIFT PACKAGE Enjoy healthy glowing skin with Clinique's famous 3-step skin care system. A second chance for all skin types with repair wear laser focus and an even skin tone with even better Clinique Dark Spot Corrector. Clinique at Belk Towne Center Value: $325

172 DINNER CRUISE FOR SIX ABOARD THE SPIRIT OF CAROLINA Your group of six (6) will enjoy three (3) unforgettable hours on the Charleston Harbor aboard the Spirit of Carolina. A gourmet, multi-course dinner to rival any downtown restaurant awaits you with entertainment and dancing under the starry skies with breathtaking views that only Charleston can provide. Expiration Date: 2/28/2014 Spirit Line Cruises Value: $320

173 BLUE AND PURPLE SNAKE PRINT SCARF This blue, purple and green snake print scarf will compliment any springtime outfit! Scarves are the perfect way to accessorize before the weather makes a turn for summer temperatures. The Finicky Filly Value: $50 174 HAND PAINTED PALMETTO TREE SERVING SET This hand painted serving set includes two wine glasses, two mugs, a serving tray, and a photo album. You will be well prepared when guests arrive. Your package also includes a bottle of wine and tea bags. Harris Teeter- East Bay Street \ Ms. Cheryl Cadd Value: $100

175 SUNSET CRUISE ABOARD THE "VOILES AH" Enjoy the sights of beautiful Charleston- from historical landmarks to a wide variety of wildlife as your party of 2-4 guests relax and feel the ocean breeze. Your sunset cruise will be aboard a Jeanneau Sun Odyssey 35 sail boat, which is docked in the Charleston Harbor Marina on Pa- triot’s Point. You and your guests will be served drinks and appetizers aboard the boat as you relax amongst Charleston’s most beautiful sights. Restrictions: Subject to availability. Children over ten years old are welcome to participate. Dr. and Mrs. Stephen Ethier Priceless

176 GIFT BASKET FROM LOWCOUNTRY OLIVE OIL Enjoy a gift basket from Lowcountry Olive Oil. Includes 18 year aged balsamic vinegar, butter pecan balsamic tarragon infused extra virgin olive oil and Monesca extra virgin olive oil from Sicily. Lowcountry Olive Oil Value: $100

177 MEN’S REFUELING KIT An ideal mix of classic Kiehl’s Men’s products for the on-the-go man who wants the best for his skin and hair. This kit includes Kiehl's: Ultimate Strength Hand Salve, Eye Alert, Facial Fuel Anti-wrinkle Cream, Ultimate Thickening Shampoo, Superbly Efficient Anti-perspirant & Deodorant Cream, Facial Fuel Eye De-puffer, The Ultimate Men’s After Shave Balm & Moisturizer, & Ultra Facial Cleanser. Relax and refuel with a 20-minute M-61 FastBlast Power Facial at Bluemercury in Downtown Charleston. Bluemercury Value: $200

178 60 MINUTE PHOTOGRAPHY SESSION BY OAK MOSS PHOTOGRAPHY Oak Moss Photography is known for their stunning portrait sessions for weddings, senior portraits and family protraits. You can choose to be photographed in their studio, or at the location of your choice. Your session with Oak Moss Photography includes a 60 minute portrait session and $400 studio credit to be used towards wall art, prints, or albums. Restrictions: Photography session is subject to availabililty. Oak Moss Photography Value: $600

179 30 MINUTE PHOTOGRAPHY SESSION BY OAK MOSS PHOTOGRAPHY Oak Moss Photography is known for their stunning portrait sessions for weddings, senior portraits and family protraits. You can choose to be photographed in their studio, or at the location of your choice. Your session with Oak Moss Photography includes a 30 minute portrait session and $200 studio credit to be used towards wall art, prints, or albums. Restrictions: Photography session is subject to availabililty. Oak Moss Photography Value: $250

180 30 MINUTE PHOTOGRAPHY SESSION BY OAK MOSS PHOTOGRAPHY Oak Moss Photography is known for their stunning portrait sessions for weddings, senior portraits and family protraits. You can choose to be photographed in their studio, or at the location of your choice. Your session with Oak Moss Photography includes a 30 minute portrait session and $200 studio credit to be used towards wall art, prints, or albums. Restrictions: Photography session is subject to availabililty. Oak Moss Photography Value: $250

181 CRAB PENDANT NECKLACE This stunning crab pendant necklace is the perfect accessory for any Carolina Girl! The 14K yellow gold crab pendant features 1.02cts of natural rubies and .04cts of diamonds with 14K yellow gold chain. Kiawah Fine Jewelry Value: $1,710

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182 DOWNTOWN BEAUTY Spend a day pampering yourself in Downtown Charleston! Your day will start with a haircut at the Linda Jones Salon on Archdale Street. Afterwards, grab a friend and show off your new look on King Street. You will learn from the pros with two (2) customized make-up lessons. An expert will apply make-up to half of your face and will instruct you on how to complete the other half. This customized lesson will leave you looking radient and feeling confident with the tools and knowledge to make Restrictions: Make-up lessons are redeemable only at Stella Nova on King Street in Charleston, SC. Linda Jones Beauty Salon Stella Nova Value: $230

183 BEAUTIFUL NAILS FOR A MOVIE DATE Start your day with a relaxing manicure and pedicure at Reflections Nail Salon in West Ashley. After pampering your fingers and toes, invite some friends (4 Tickets) to Cinebarre for a night at the movies. Restrictions: Not valid for any new film during its first two weeks of release or for any special events with ticket value above regular price. Cinebarre Reflections Nails and Day Spa Value: $90

184 MAGNUM BOTTLE OF JORDAN VINEYARD & WINERY CABERNET SAUVIGNON, ALEXANDER VALLEY Every vintage of Jordan Cabernet Sauvignon is crafted with a focus on striking a perfect balance between beautiful fruit, silky tannins and a lingering finish. It is this delicate balance, all done by taste, that allows for the gradual, graceful evolution of Jordan Cabernet Sauvignon in bottle. Jordan Vineyard & Winery Value: $200

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MUSC Hollings Cancer Center Located at the Medical University of South Carolina in Charleston, SC, the Hollings Cancer Center is the largest Auctionacademic cancer Rulescenter in South and Carolina. Regulations It is the state’s only National Cancer Institute (NCI)-designated cancer center and one of only 66 NCI centers in the U.S. NCI designation means Hollings Cancer Center brings the most cutting-edge treatments to patients as well as 1. Bidding will be by assigned numbers only. working on the cancer problem in South Carolina and beyond. 2. Seller does not warrant or represent, and in no event shall be responsible or liable for the accuracy As theof state’sthe description foremost cancer of the treatment item being and offered, research or center, the correctness Hollings unites of the more program. than 150 experts in treatment,3. When research,bidding education,on an item, prevention raise the andbid control,card with and your outreach number to address plainly South visible Carolina’s to the auctioneer. significant cancerShould problem. 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 The center’s resources extend throughout South Carolina via partnerships with other healthcare organizations determine the successful bidder, re-offer, re-sell, or withdraw the lot in question. ensuring that all patients in the state have access to our innovative and compassionate care. For the 23,000 4. No bid shall be valid unless acknowledged by the auctioneer. The highest acknowledged bidder Southshall Carolinians be deemed who towill be be the diagnosed purchaser with of cancer the lot, this subject year, the only Hollings to compliance Cancer Center with is applicableleading the waystate in changingand local what laws. is possible Purchaser in cancer warrants care 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. 5. 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.” CenterHollings Cancer of EconomicCenter will accept Excellence Visa, MasterCard, in and Lipidomics, American Express. Pathobiology, 6. The silent auction will begin when the event opens at 6:30 PM and will end in sections starting at 7:30 PM before theand live Therapyauction. Bidders at may Hollings bid by writing Cancer their assigned Center bid numbers on the Fundsbidding raised atsheets Gourmet provided. & Grapes The will highest help to bid complete written a Centeron the of bidding Economic sheet Excellence at the timein Lipidomics, the silent Pathobiology,auction closes and Therapy will be at the Hollings successful Cancer bid. Center. Should Each a year,dispute South arise Carolina’s between Legislature the bidders sets aside in the silent auction, the auctioneer shall have the absolute right to resolve the dispute and determine the $30 million from the South Carolina Education Lottery to provide matching dollars for South Carolina’s research successful bidder. universities through the Center of Economic Excellence program. HCC has been approved to create a Center of 7. Certain items to be offered for auction at the live and silent auctions that consists of services are Economicsubject Excellence to published in Lipidomics, restrictions Pathobiology, and convenient and Therapy. scheduling This field by is the at the lot cutting-edge donors and ofthe the successful post genomicbidder. era Unless and is poised otherwise to undergo noted, explosive all services growth, and certificatesand MUSC and expire the stateone yearof South from Carolina purchase have on the distinctFebruary advantage 9, 2014. of being at the leading edge of this area of development. 8. Lots purchased at the Silent or Live Auction must be picked up and removed by successful bidders Lipids (or fats) are important dietary constituents, not only because of their high energy value, but also because following payment at the conclusion of the event. The Hollings Cancer Center shall not be certainresponsible vitamins and for essentialany lots fattyleft at acids the areauction associated site. with them. The science of this work sounds complicated, but9. the In accordance work of the Centerwith the is not. Internal The Center Revenue will Code,study thesethe amount “fats” and paid their as impact the “winning on cancer bid” and in other excess of diseases;the fair this value Center received will study as how provided nutrition in affectsthe catalog these of“fats” items and to how be aauctioned proper diet is can considered prevent disease; to be a and, charitablethis Center contributionwill utilize all of to the the gathered Hollings information Cancer Center. to develop The Hollings new and Cancer novel treatments Center does for cancernot and otherappraise diseases. 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 The Centerkey to the is asuccess 501c3 of corporation the Center will and be the the Federal appointment Tax ID of number two distinguished is 57-6028985. endowed chairs who will 10.co-direct These the terms Center. and One conditions individual of will purchase be a senior shall translation be governed biomedical and interpreted scientist with by outstanding the laws of scholarship the State and ofleadership South Carolina. skills who will occupy the Distinguished Endowed Chair in Cancer Research with an emphasis on Lipidomics and Pathobiology. The second individual will be an outstanding pharmacologist/chemist who will lead the development of novelALL therapeuticsSALES ARE FINAL.and who NO will REFUNDS. occupy the NO Distinguished EXCHANGES. Endowed Chair in Cancer UnlessDrug Discovery otherwisewith noted, an emphasis all services on Lipidomics. and certificates expire one year from purchase on February 9, 2014. All funds raised at Gourmet & Grapes will be matched dollar-for-dollar. We thank you for your support of the Hollings Cancer Center and this exciting project! SANCT720713_COVER_Layout 1 2/1/13 1:02 PM Page 1

The Sanctuary at Kiawah Island One Sanctuary Beach Drive • Kiawah Island, South Carolina 29455 main 843.768.6000 • fax 843.768.5150 • www.kiawahresort.com

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