152 Dive into the many benefits of beachside wellness. Discover wonders of horticultural science. Take a bite from Georgia’s state fruit. IN PRAISE OF PEACHES COLORS IN BLOOM M A G A Z I N E
146
147
2
3
4 Shops at Sea Island 600 Sea Island Rd. #16, St. Simons Island, Georgia 912.634.9060 @Joseph Jewelers @josephjewelerssi Serving the South Since 1910 JEWELERS Shop The Look at JosephJewelers.com
5
6
7
8
9 A NOTE FROM SEA ISLAND Spring and summer at Sea Island mean many things—longer and warmer days, activities filled with sunshine, and spending time with friends and family. This season also marks a fresh chapter for Sea Island Life. As you flip through the pages of this latest issue, we hope you find our new design to be as eye-catching as the flowers blooming around the resort. You can read about the history of one such flower, the hydrangea, and its storied legacy at Sea Island in our feature piece on page 38. This time of year is all about embracing the outdoors, whether that means reaching new heights with your game (page 108), going shelling on the beach (page 116), or reeling in a catch out on the water (page 96). With the incredible array of experiences at Sea Island, families can start their morning together at breakfast, break off to their various activities, and reconvene for dinner to recount the stories of the day. In our Meet the Member article (page 124), you will be introduced to one such family—who has made Sea Island their home after years of cherished vacations. For our members and guests, summer trips often involve basking in the sunshine and any excuse to drink a well-iced beverage (page 44). This issue, however, is also filled with some of the hottest ways of staying cool this season. Learn how to pack for a day on the beach with our retail team’s top must-haves (page 120) or take a dip into the wellness trend of cold plunge therapy (page 62). If you're looking forward to trying something new on your plate, our restaurants have plenty in store that will take you on a culinary journey. Enjoy a taste of international delicacies in the Georgian Rooms Lounge (page 90), have a sip of the tropics with our CoconutAged Old Fashioned (page 102), or try an at-home recipe made from local Georgia peaches (page 26). Whether you use this issue as inspiration to make travel plans or simply as reading material while lounging poolside, I hope you can take full advantage of everything this time of year has to offer. In many ways, the redesign of Sea Island Life is a return to our core ethos for the magazine, highlighting the very best of this special destination. Sincerely, Scott Steilen President and CEO, Sea Island
10 PEGGYEVERETT.COM Peggy Everett is a contemporary painter known for her ability to capture the unique qualities of nature’s beauty, Peggy’s work has been featured in art galleries nationwide and has garnered attention from art collectors and enthusiasts around the globe. Painting Georgia’s coastline most of her life, her landscape and wildlife paintings have raised over $850,000 for various non-profit organizations across the Southeast. She also teaches studio and Plein Air workshops at Sea Island and a variety of other locations as requested. Contact her today to inquire about commissions and available workshops. [email protected]
11 KELLIBOYDPHOTOGRAPHY.COM
12 ORIGINAL PAINTINGS & WORKSHOPS 3309 Frederica Road St. Simons Island, Georgia 912.634.8414 AndersonFineArtGallery.com WorkshopsOnStSimonsIsland.com [email protected] andersonfineartgallery SMITH GROVES GARNER DIBENEDETTO GARNER HOLTZCLAW EVANS GALBRAITH HOLTZCLAW KUDLOW
13 Jeff Homans | Landscape Architect Specializing in fine homes and gardens on St. Simons and Sea Island, we offer custom design and project management services for new construction and renovations. We craft thoughtful and timeless outdoor spaces that reflect our clients’ visions. JeffHomans.com 912.571.1137 LANDSCAPE ARCHITECTURE LAND DESIGN ASSOCIATES
14 BUILDING. DISCERNMENT. LEGACY. Creating custom homes that masterfully combine craftsmanship, artistry, and function. From planning to completion, we bring a unique blend of design forward-thinking, with an expert team of artisans and craftsmen, to ensure your home is extraordinary and curated to your style. andersoncollinsbuilders.com 912.357.3264 Brent Anderson & Calvin Collins
15 POSH-CARTS.COM SAINT SIMONS ISLAND, GEORGIA RESERVE YOUR RENTAL TODAY! EXPLORE
16 F E A T IN PRAISE OF PEACHES 26 The modest peach enjoys a long-standing place in Georgia’s culture and history. BY NANCY DORMAN
17 U R E S SEA ISLAND LIFE | VOLUME 23 LET'S PLAY PÉTANQUE The good times may be rolling into a backyard near you, with this popular Parisian pastime. BY LAUREN FINNEY HARDEN 54 COLORS IN BLOOM 38 MODERN ICE AGE A longtime American obsession, luxury ice is cooler, colder, and classier than ever. BY RACHEL GARBUS 44 A kaleidoscope of wonders, hydrangeas offer a fascinating world of horticultural science. BY LISA SHERRODD DOWN THE HATCH Explore how apothecaries made way for contemporary cocktails and modern-day mixology. BY NICOLE LETTS 76 TAKING THE COLD PLUNGE 62 GAME CHANGING STYLE Fashion and sports continue to prove they are the power forwards of the game. BY THOMAS EHLERS 68 Diving into the many health benefits of cold plunging—and how you can reap the rewards. BY EMMA REYNOLDS
18 Reaching Altitude
19 DEPARTMENTS THE SPORTING LIFE | Outdoors | From Daniel Boone to Teddy Roosevelt, outdoor pursuits are central to the American story. BY DREW MAILLOUX 96 BEYOND THE BARREL | Libations | Equal parts construction and cocktail, this old fashioned offers more than a taste of the tropics. BY THOMAS EHLERS 102 REACHING ALTITUDE | Golf | From high to low, learn how to navigate extreme elevations at the country’s top golf destinations. BY DREW MAILLOUX 108 Sea Island welcomes the 2024 Bobby Jones Classic to celebrate one of golf's most honored legacies. BY DALE LEATHERMAN 112 SEA ISLAND LIFE | VOLUME 23 FISH TALES | Culinary | The Lounge inside Georgian Rooms brings a fresh, raw perspective to sushi. BY LAUREN FINNEY HARDEN 90 IN GOOD COMPANY | Affiliate News | See what events and activities are scheduled for the forthcoming season from our Sea Island affiliates. 128 MEET THE MEMBERS | Member | For author Christina McClelland and her family, Sea Island is much more than a vacation destination. BY AVA WOLIVER 124 NEWS AND UPDATES | News | Sea Island celebrates a milestone anniversary, hosts one of the nation’s newest amateur golf series, and more. 126 WHAT'S IN OUR BEACH BAG | Retail | Enjoy coastal living in style with these handpicked favorites from our Sea Island retail expert. BY RACHEL GARBUS 120 BOBBY JONES FOUNDATION | History | 90Fish Tales VITAMIN SEA | Itinerary | Your 36-hour itinerary for a weekend full of relaxation and rejuvenation. BY NICOLE LETTS 116
20
21 CELEBRATING 30 YEARS! At Mari Max, there are no strangers — only friends we haven’t met yet. Call or text 912.689.7708 to book an appointment with one of our stylists. @MARIMAXSSI MARIMAXSSI.COM 1806 Frederica Road, Suite A, St. Simons Island, Georgia FOLLOW US
22
23 Elevate your home life. 912.268.4685 1958 Demere Rd, St. Simons Island islanddrapesandupholstery.com Revitalize your furniture with our custom upholstery services, re-covering, slipcovers, and custom-built furniture. Upgrade your windows with treatments like draperies, cornices, valances, Roman shades, and blinds. Enjoy comfort and style with our custom bedding options, including non-slip bed skirts and pillows. We also offer practical solutions like custom drapery hardware and motorization options. Explore functional choices to enhance your home with us. Tailored to perfection. Your vision, our craft. Design It - We’ll Make It
24 EDITORS Tyler Forrester and Drew Mailloux PRESIDENT & CEO Scott Steilen CHIEF MARKETING OFFICER Parra Vaughan ART DIRECTOR & GRAPHIC DESIGNER Hudson Leonard CONTRIBUTING WRITERS Nancy Dorman-Hickson, Thomas Ehlers, Rachel Garbus, Nicole Letts, Lisa Sherrodd, Lauren Finney Harden, Emma Reynolds, Drew Mailloux, Dale Leatherman, and Ava Woliver SALES EXECUTIVE Cindy Hyde [email protected] 706.540.3578 PHOTOGRAPHY Eliot VanOtteren D TO OUR READERS: Sea Island Life invites you to share with us your reactions to our magazine. Send your correspondence to Publisher, Sea Island Life, 1 Huntington Rd., Suite 102, Athens, Georgia 30606 or to [email protected]. The magazine accepts freelance contributions; however, unsolicited materials cannot be returned, and Sea Island Life accepts no responsibility for loss or damage to unsolicited materials. ADVERTISERS: For inquiries, please contact Cindy Hyde at [email protected]; 706.540.3578. ©2024/2025 BY SOUTHERN DISTINCTION LLC. ALL RIGHTS RESERVED. NO PART OF THIS PERIODICAL MAY BE REPRODUCED IN ANY FORM OR BY ANY MEANS WITHOUT PRIOR WRITTEN CONSENT FROM SEA ISLAND LIFE. THE VIEWS EXPRESSED HEREIN ARE THOSE OF THE AUTHORS AND ADVERTISERS AND DO NOT NECESSARILY REFLECT THOSE OF THE OWNERSHIP OR MANAGEMENT OF THE MAGAZINE OR SEA ISLAND. PUBLISHER Cindy Hyde SPECIAL THANKS Ava Woliver & Duncan Reavis Anna Shackleford, Deborah Silver, Hydro Systems, Okamoto Studio, Pearson Farm, Peter Millar, Ralph Lauren, & Threads M A G A Z I N E
25 henryduvall.com
26 IN PRAISE OF PEACHES BY NANCY DORMAN-HICKSON The modest peach enjoys a long-standing place in Georgia’s culture and history.
27
28 During its midsummer season, Georgia is freckled with farmers markets and fruit stands selling one, or multiples, of the state’s different varieties of peaches. Year-round, the peach symbol is emblazoned on everything from state mugs to parade floats. Georgia, however, isn't the nation’s biggest producer of the fruit; which begs the question, how did its peaches become so iconic? WHERE PEACHES GROW Peach pits, historically also known as “stones,” have been particularly helpful in tracing early civilizations, including the fruit’s origins in East Asia. The wrinkly, hard husk that houses the kernel from which the peach tree grows, has been found in the remains of Yangtze River Valley villages, circa 6000-5000 B.C., and has long weaved its way into China’s mythical and literary lore. A famed Chinese fable, The Peach Blossom Spring, written in 421 A.D. by Tao Yuanming, describes a fisherman discovering a mystical peach tree forest that shelters an isolated, idyllic village. Sau, the Chinese god of longevity, is typically depicted holding a peach. Within Chinese culture, every part of the peach tree holds power, including the ability to repel evil and entice love. To the Chinese, the fruit represents a long, healthy life of luck. From China, the peach moved to India, then Persia (now Iran), followed by Europe. Franciscan monks, traveling to St. Augustine, Florida brought along peach pits in 1571. The seeds were easily preserved and transported—and Native Americans found the fruit responded well to southeastern soil and climate. People began growing the beautiful delicacy for their own use, but, according to the Georgia Historical Society, “peaches themselves could not be immediately At Pearson Farm, the beginning of every peach season starts with blooming trees (above) and ends with fruit-bearing trees (right), ready for harvest.
29 commercialized because their fragility makes them easily bruised.” Growing a product that was unmarred, tasty, and shippable remained a challenge. It wasn’t until the 19th century that the fruit became more than a backyard bounty or a delicious find in the wild. Two early Georgians contributed to making the peach a viable agricultural product: Columbus planter Raphael Moses and Marshallville farmer Samuel Rumph. Between 1858 and 1860, Moses first brought Georgia peaches to New York, protecting the fruit with champagne baskets. Packed in the baskets, the peaches arrived with better flavor and in better shape than those shipped in the previously prevalent packing material of the time: pulverized coal. More tender loving care of peaches came in 1875 when, Rumph, the “Father of the Georgia Peach Industry,” designed iced rail cars and peach crates for more protected transport. He never patented either so that others benefited from his creativity. Rumph also produced the “Elberta,” a peach variety he named in honor of his wife, that crossed two popular peach varieties, the Early Crawford and Chinese Cling. The Elberta softened more slowly than other varieties, giving it the extra shelf life necessary for shipping. “The thousands of peach varieties that exist today were developed for two primary reasons,” says Phillip Brannen, Fruit Extension Plant Pathologist for Georgia. “One is taste and the other is the fruit’s aesthetics.” He adds that peach variety research also focuses on effective growth, fighting disease, and insect infestation. GEORGIA’S PEACHY CLAIM TO FAME In the 1850s, out of a focused effort to build the fruit industry in the Southeast, the Georgia State Horticultural Society settled on the peach for “The thousands of peach varieties that exist today were developed for two primary reasons. One is taste and the other is the fruit’s aesthetics.” Phillip Brannen, Fruit Extension Plant Pathologist
30 promotion. In 1876, much of the society’s efforts provided an early link that connected Georgia’s image with the fruit. Today, the state is the third largest U.S. peach producer behind California and South Carolina. Annually, Georgia produces typically 140 million pounds of peaches, earning in the $30 million to $40 million range. Peach County, located in central Georgia, produces about half of these. Formed from parts of Houston and Macon, Peach County was designated by legislature in 1924 and is the last new county to be established by the state. The name is apt. “The main commercial band for peaches is in the center part of the state,” says Pam Knox, director of the University of Georgia Weather Network and agricultural climatologist. “That's where probably 90% of the commercial peaches grow in Georgia. We have enough cold weather there that producers can make their “chill hour” requirements. Chill hours are a measure of how many hours are below 45 degrees,” she says. Some cold time is necessary to grow peaches. When Georgia adopted the “Peach State” sobriquet in 1995, officials cited the fruit’s “superior flavor, texture, appearance and nutritious qualities” as evidence that the title was deserved. The peach symbol abounds within the state, on license plates, billboards, government documents, the state quarter, the state map, and even the peach-shaped ball that historically drops during Atlanta’s New Year’s Eve celebration. Peach streets, peach parades, and peach festivals thrive, the largest being the week-long Georgia Peach Festival held each June in Fort Valley and Byron. It draws thousands and includes peach queens, a peach eating contest, and the world’s largest peach cobbler. Growers associated with the festival include three major area peach operations: Dickey Farms in Musilla and Lane Southern Orchards and Pearson Farm, both in Fort Valley. WHERE PEACHES GROW Pearson Farm is a large family-run peach producer in Georgia, growing about 50 varieties. Lanier Pearson handles marketing operations for the farm, while her husband, Lawton, represents the family’s fifth generation and is hands-on in production. “There’s a reason Georgia is called the Peach State,” says Lanier, “our peaches are just better.” Wendy R. Barton, Lane Southern Orchards’ marketing director, agrees and describes Georgia as the peachiest of peach producers, calling the state “the Southern belle of peach season.” Located in Fort Valley, Lane Southern Orchards is another large peach operation in Peach County and has been in business for more than 100 years. Today, the century-old farm grows over 35 varieties and acts as dedicated ambassadors of
31 Summertime in Georgia means one thing: peach season. Every May to September, farms open their gates to fans who are ready to get some hands-on action. Wind your way around the state, where you can find bushels of juicy peaches and peach-flavored treats. Located in Alto, a town in northeastern Georgia, Jaemor Farms planted its first peach trees in 1912. If you visit the farm for their annual “U Pick Peaches” day, try beloved items like peach cobbler, peach tea, and their famous peach pudding. In central Georgia, pick your own peaches or try a slice of peach bread at Dickey Farms in Musella— which bills itself as the oldest peach-packing house in Georgia. Taylor Orchards, located in the heart of Georgia's famous peach belt, is a familyowned farm that boasts 3,600 acres of peaches and over 30 different varieties. Bushels of Fun
32 peaches, not only about peach-producing Georgia, but other states’ peach farming work as well. Because various states have vastly different climates, peach season changes from state to state. Georgia, however, is able to produce peaches earlier than most other peach-growing states due to the state’s warm climate. Typically, the first peaches grown in Georgia are ready as early as mid-May. As a general rule, peach trees are shaped and orchards are cleaned in the fall. Pruning times vary slightly. For some, pruning is conducted in December and throughout January. The Pearson Farm, for instance, begins pruning primarily at the end of January. “There’s a lot of research on how to grow peaches more effectively,” notes Brannen. “There’s a real interest in growing trees that are smaller and shorter that you can pick more easily.” Peach trees tend to naturally grow about 21 to 25 feet but cultivated ones are kept to 10 to 15 feet through annual pruning done by hand. Branches are winnowed to allow optimum airflow, sunshine and reachability. Dead or damaged branches are removed, while the branches that remain are pruned to form a vase shape, approximately 45 degrees from the trunk. “One branch will have dozens of flowers on it. Each flower is a peach,” says Lanier. The trees must be thinned by hand. Around May 15, the first harvest begins and continues through mid-August. “There are not many peach farms around and there's a reason for that,” she says of the labor-intensive crop. “Growing peaches is really more of an art than a crop. We make the claim that we can grow better peaches than anyone because of the geography. We may not grow the most, but we grow the best.” Peaches are a lucrative but fragile crop. To thrive, peaches need the right temperature at the right time. Too much cold and the flowers die; too much warmth makes the trees produce early, perhaps to be wiped out by subsequent freezes. Several options are used to prevent freezing decimation, including burning hay bales, wind machines, and even low-flying helicopters to stir up warm air. “You can do everything right and then in one night, you can lose an entire crop,” says Lanier. GOOD EATING Georgia peaches, for good reason, are served in some of the nation’s top restaurants. The state’s “Growing peaches is really more of an art than a crop. We make the claim that we can grow better peaches than anyone because of the geography. We may not grow the most, but we grow the best.” Lanier Pearson, Pearson Farm
33 produce is shipped both nationwide—to kitchens at restaurants such as The French Laundry in California and Per Se in New York City—and regionally, in Hugh Acheson’s Georgia restaurants and Ardsley Station, a neighborhood eatery located in Savannah, Georgia. Opened in 2021, Ardsley Station credits its local roots for the restaurant’s well-received menu. “The restaurant serves Georgia peaches when they're at peak season,” says Tyler Kopkas, owner and operating partner for Ardsley Station. “Nearby sources are always the best. You don’t get the same flavor from peaches being grown year around and shipped in from across the globe.” His Georgia supplier “picks them at the perfect point when they're on the tree, puts them in boxes, and sends them our way. By the time they arrive at our front door, they’re at peak ripeness. In other words, we receive a peach that tastes like a peach.” The fruit is used as a sweet topper for the restaurant’s popular pimento cheese bruschetta. “We slice the peaches very thin and rest them on top of the salty cheese pimento,” he says. During season, peaches are also used for a chutney on pork chops, a cobbler, a crisp, in a barbecue sauce, and on the restaurant’s dayboat catch entrées. As an ingredient, peaches fit virtually every dining opportunity imaginable, from sweet to savory, and from the most complex to the simplest recipe. Chef Adam Thomas, executive pastry chef for Sea Island, appreciates the fruit’s versatility. “Peaches might be my favorite fruit,” he says. He acknowledges how they can be used in myriad ways, for any meal throughout the day, and even as a delicious snack, or in a dessert, smoothie, or cocktail. The fruit can also be a healthy choice. “Along with being sweeter and juicier than other peaches, Georgia peaches boast excellent nutritious qualities,” Lane Southern Orchard’s Barton notes, citing peaches as a means for people to maintain “a healthy, wellbalanced diet with natural minerals and vitamins.” With all of these qualities possessed by peaches, Brannen has faith that producers will keep growing Georgia’s favorite fruit. “Humans have been eating peaches for several thousand years now,” he says, citing a recent visit to Pompeii in Italy where peach pits were discovered among the volcano-covered remains. “I assume we'll keep doing it.” A glimpse above as peach farmers harvest their orchard's crop.
34
35 A Peach Delight WITH CHEF ADAM THOMAS As a recent resident to Georgia, Sea Island Chef Adam Thomas happily anticipates becoming more familiar with the state’s peach offerings. “I really look forward to the late summer stone fruit season. In Georgia, I know there are a lot of different varieties,” the resort’s executive pastry chef says. “They’re versatile and they’re good on their own. There’s nothing like biting into a fresh peach.” Thomas has had the opportunity to use peaches in countless recipes. “We’ve used the preserves for fresh-fried doughnuts,” he says. “We’ve taken peach pulp and made it a refined purée for a fruit jelly. We’ve done ice cream sorbet. It’s really just such a delicious fruit to play with.” A spin on the classic French puff pastry dessert, a grilled peach mille feuille (left) feels quintessentially like summer with homemade mascarpone cream and hints of vanilla. According to Thomas, however, the real trick to getting this dish right is using beautifully ripe, Georgia peaches. [Recipe on page 37]
36
37 GRILLED PEACHES MASCARPONE CREAM 4 large Georgia peaches, ripe 1/4 cup brown sugar juice of 1/2 lemon 1 vanilla bean 3 ounces bourbon 1 cup mascarpone cream 2 cups whipping cream 1 vanilla bean 2 tablespoons powdered sugar juice of 1/2 lemon Prep Time: 30 mins Cook Time: 30 mins Yields: 3 servings Grilled Peach Mille Feuille FOR THE PEACHES Cut peaches into eighths. In a medium-sized bowl, toss peaches with sugar, lemon juice, vanilla, and bourbon. Reserve for 15 minutes. Prepare your grill, ensuring the grates are cleaned and oiled. Over medium grill heat, place peaches flesh side down, directly on grates. After three minutes, flip peaches and grill for another three minutes. Remove peaches and drizzle with bourbon. FOR THE MASCARPONE CREAM Add mascarpone cream, sifted powdered sugar, vanilla, and lemon juice into a tabletop mixer. Using the paddle attachment, paddle the mixture until combined. Remove from the mixer and set aside. Using the whip attachment, mix whipping cream until soft peaks form. Carefully fold the whipped cream into the mascarpone cream mixture. Place combined cream into a piping bag with a medium-sized star tip. Reserve in the cooler. FOR THE PUFF PASTRY Using pre-laminated puff pastry sheets, place dough on a parchment-lined sheet pan. Cover dough with a second piece of parchment and place a second sheet pan on top. Bake the puff pastry at 120°F for 15 minutes. After 15 minutes, remove the top pan and parchment paper. Bake for an additional 10 minutes. Remove from oven. Using a sifter, evenly shake powdered sugar over puff pastry sheets. You should have a well-caramelized puff pastry with a slight shine on top. Once the puff pastry is cool, using a serrated knife, cut into 2” x 3” rectangles. This should yield roughly nine rectangles. PLATING Place one rectangle of puff pastry dough in the center of a dessert plate. Generously pipe mascarpone cream mixture over the puff pastry. Place three slices of grilled peaches on top of the cream. Place a second rectangle of puff pastry on top of the peaches and repeat process for a total of three layers. Garnish plate with a smear of blended fresh peach and dust with powdered sugar. PUFF PASTRY 1 package puff pastry sheet
38
39 A kaleidoscope of wonders, hydrangeas offer a fascinating world of horticultural science. BY LISA SHERRODD To walk among hydrangeas is to walk in the midst of a bouquet of biological and biochemical fascination. As one of today’s most popular ornamental flowers, with its opulent, globe-like blooms, the hydrangea is steeped in folklore, tradition, and, surprisingly, science– as the flowerheads possess a unique ability to change color, resulting in a kaleidoscope that ranges from pink to blue to lavender and violet. HISTORY OF HYDRANGEA The name “hydrangea” stems from the Ancient Greek words "hydro" (meaning water) and "angeion" (meaning pitcher), as it was thought that the petals–which are in fact sterile sepals surrounding the fertile part of the plant–resembled pitchers used for carrying water. Throughout history, the colorful hydrangea has found its place among intriguing international lore. It is said in Japanese legend that an emperor once presented a bouquet
40 of blue hydrangeas to the family of a girl he loved–a gift of heartfelt emotion and gratitude to demonstrate how much he cared for the maiden. Today, in some Asian cultures, to gift hydrangeas still means that you consider the recipient to be as important to you as “the beat of your own heart.” While hydrangeas have been cultivated in China and Japan for thousands of years, the flower’s presence didn’t appear in Europe until 1775 when Swedish naturalist Carl Peter Thunberg carried five plants back with him on his return trip from Asia. The plant then quickly spread across gardens throughout the Northern Hemisphere. FLOWER POWER Currently, there are known to be around 70 species of hydrangea, in enough colors, sizes, and cultivars to please any gardener’s palette. Blooms vary in appearance–from the traditional snowball shape, to the delicate lace-cap, or the eye-catching coneshape. For plant type, there are shrub hydrangeas, mop-leaf hydrangeas, hydrangea trees, and even climbing hydrangeas. Deborah Silver, landscape designer and author of Dirt Simple, says that hydrangeas are easy to grow but can be difficult to plan in a landscape. Silver likens the hydrangea to “big, growing show-offs that don’t naturally play well with neighboring plants.” Silver notes that a single Limelight hydrangea can grow seven feet tall, and seven feet wide, and even the smaller growing cultivars have giant flowers. As such, they can become what she calls, “the elephant in the room, impossible to ignore.” Says Silver, “It takes some thought to integrate them into a garden, or a landscape. I favor planting rows of them, as opposed to a single plant. They want to be the star of the summer garden, so why not let them show off?” Whether it’s the snowiness of the Annabelle or the perfect blue of the ever-popular Endless Summer, hydrangeas add showstopping power, not only in terms of volume but also in color. Beyond some of the more recognizable hues, varieties like Pistachio, Summer Crush, Strawberry Sundae, Lime Punch and Gin and Tonic–to name just a very few–have resulted from experiments in soil science. With petals being more akin to a chem lab’s litmus paper, hydrangeas change colors in a very unusual way. Eighteenth-century gardeners were the first to notice this and experimented with the plant by burying rusty nails and pouring tea around the soil. While the common rationale is that alkaline or acidic soil are what contribute to the color of hydrangeas, Henry Schreiber, retired emeritus professor of chemistry at Virginia Military Institute, and noted lecturer on experimental color changes in the hydrangea, remarks that there is really no need for a soil test prior to experimenting with color changes. “Red inflorescences (blooms) on the shrub typically indicate you have basic soil,” says Schreiber, “whereas blue inflorescences typically indicate acidic soil. To change the blue inflorescences to red, sprinkle lime around the plant to change the pH of the soil to basic. On the other hand, to change red to blue, sprinkle aluminum sulfate (commercially available at The cone-shaped panicle hydrangea (below and right) offer eye-catching power to any garden.
41 While traversing the grounds of Sea Island, one cannot help but notice the magnificent blooms of hydrangeas on site, from the showy Annabelle with its large white flower heads, to the blueish Endless Summer and the pink of the Penny Mac. “The first landscape architects for Sea Island used hydrangeas in the planting plan when Sea Island was developed,” says Director of Landscape at Sea Island, Michael R. Patton. “‘Bummy’ Baumgardner was the landscape architect who created the original look and feel that we try to stay connected with even today.” As the hydrangea can bring fond memories of family gardens and celebrations such as weddings and anniversaries, both the landscape team and the event designers receive requests for incorporating the beloved blooms. “We most often use white or blue hydrangea in bridal bouquets,” says Sea Island Event Designer Megan Helms. “They are elegantly timeless and fill the bouquet quite nicely. We also love to see them in wreath form, adorning the doors of The Cloister Chapel (above), cheerfully welcoming wedding guests.” Hello, Hydrangea Images provided by Deborah Silver, Landscape Designer and Anna Shackleford (The Clositer Chapel) Endless Summer Hydrangea
42 most garden stores) around the shrub.” One caution, says Schreiber: “Be patient! It may take one or two growing seasons for the change to occur.” CARING FOR HYDRANGEAS Outside of experimenting with color, caring for hydrangeas begins with knowing what specific cultivar you have. Generally speaking, avoid planting during hot summer weather–fall planting is preferred. “Plant hydrangeas in a sheltered area to avoid high winds,” says Director of Landscape at Sea Island, Michael R. Patton. “When planting, ensure they have sufficient room for expansion to avoid the need of over-pruning.” Other rules of (green) thumb, according to Patton: Hydrangeas benefit from deadheading, as it prolongs the bloom cycle. Leaving early fall blooms until they begin to fade on their own, will discourage growth as freeze approaches. If pruning does become necessary, it is important to identify the type of hydrangea under consideration, as incorrectly attempting this task could result in a disappointing loss of rebloom. As to when the right time is for cutting hydrangeas for a vase, avoid the hottest part of the day. Instead, harvest your blooms in the morning or evening using clean, sharp shears. ARRANGEMENTS FOR INDOORS Bringing cut hydrangeas inside for arranging floral displays opens a myriad of possibilities. Patty Larson, founding owner of Lilacs of Sterling, located in Sterling, Massachusetts, recommends crushing an inch or so of the lower stems of the cut flowers and placing them in water before arranging so the water-loving blooms hydrate well. The stems can then be cut to length just before adding to the arrangement. “For arrangements, hydrangeas pair well with roses, lisianthus, and delphiniums,” says Larson. For greenery accents, Larson incorporates lemon leaf, eucalyptus and often hypericum berries. “A statement hydrangea blossom, paired with snapdragons or gerbera daisies, makes for a beautiful display.” The timelessness of an arrangement of fresh hydrangeas is a certain eye-catcher. During the 2006 grand re-opening of The Cloister at Sea Island, hydrangeas were the main floral item used on the interiors, incorporated from the Solarium to the Spanish Lounge. At that time, up to 1,800 hydrangeas were used to create this spectacular look. While hydrangeas are definitely a showstopper, keeping them indoors can be finicky. To keep cut hydrangeas lasting their longest, change their water every two or three days. Hydrangeas also possess the rare ability of absorbing water, not just through stems, but through their foliage as well. If you see your blooms drooping, give them a full soak in fresh, cold water for about 10 minutes. You can also flip hydrangea upside down and run cold water over them from stem to tip, ensuring you soak both blossom and leaves. In the end, while having a beautiful bouquet of hydrangeas gracing your home may require a little extra care, the view is well worth it.
43 THE ART OF KEN WALLIN A contemporary artist’s look at coastal life and other matters. Art partrons are invited to stop by Ken’s exclusive gallery to view his new and dynamic paintings, showcasing the beauty of coastal living and other subjects in nature and travel. Commissions are welcome. VIEW PAINTINGS AT WALLINFINEART.COM Tuesday - Saturday | 11 a.m. to 4 p.m. [email protected] | 912.222.6073 | 3600 Frederica Rd Suite 13, St. Simons Island, Georgia Natures Embrace of Coastal Life | Oil on Canvas | 30 x 40
44 ICE AGE A longtime American obsession, luxury ice is cooler, colder, and classier than ever. BY RACHEL GARBUS modern
45
46 Before refrigeration, delivery men used tongs to bring ice to households in the 1930s.
47 The American love affair with ice goes way back. All the way back to the last Ice Age, in fact, when some of the earliest Americans crossed the Bering Strait into Alaska over 13,000 years ago. Since then, we’ve found plenty of uses for ice, from skating, to sculpture, to frosty treats. Lately, the cultural obsession with ice has reached new heights, with ice engineers, craft cocktail creators, and artists all getting in on the game. Thanks to a combination of science and creativity, modern luxury is increasingly being served on the rocks. THE ICE KING COMETH People have been harvesting ice from frozen lakes and ponds for millenia, adding it to drinks and even making ice cream. But for almost as long as they’ve enjoyed ice, people have puzzled over how to keep it from disappearing. As far back as 2000 BCE, the ancient Sumerian civilizations devised earthen containers to keep ice frozen for months at a time, and Persian icehouses, called “yakchal,” have been in use for at least 2000 years. Ice’s fickle tendency to melt, however, meant that year-round ice long remained a treat only for the powerful and wealthy: the Roman emperor Nero was allegedly so obsessed with ice, he sent people to fetch it from the tops of mountains so he could cool his wine. That all changed in the early 1800s, when an enterprising New Englander found a way to bring ice to the masses. In 1816, Frederic Tudor cut thousands of pounds of ice from his family’s lake in Wenham, Massachusetts and loaded them onto a ship. He packed the blocks closely together and covered them in sawdust, a novel method that kept them from melting during the journey. Then, over protests from his skeptical friends and family, Tudor set sail for Havana, confident he would find people to buy his frozen water. Tudor’s marketing scheme began, however improbably, with cocktails. In Cuba, he gave bemused bartenders free blocks of ice and showed them how to use it in their drinks. “As it turned out, customers loved ice,” says Dr. Amy Brady, author of Ice: From Mixed Drinks to Skating Rinks. “Bartenders kept coming back to him for more and more ice.” Tudor began turning a profit, and was soon traveling from island to island, transforming every destination into an “ice city.” After winning over the Caribbean, he brought ice to New Orleans, where bartenders whipped the novelty ingredient into some of the most enduring cocktails enjoyed today. “Ice was one more element for bold mixologists to experiment with,” says Brady. “It didn’t take them long to figure out that different shapes and sizes of ice could be used to change the flavors of their drinks.” From there, ice became a cultural phenomenon, blooming a bevy of iced drinks and popularizing sweet treats, like ice cream and the palate-cleansing intermezzi, known as sorbet. But with no way to manufacture it, all the world’s ice had to be cut by hand from frozen lakes, and that made it expensive. “People called it ‘white gold,’” Brady says. “It was definitely associated with luxury.” Tudor, a shrewd businessman who was dubbed the “Ice King” of his era, seized upon that association as part of his marketing strategy. Ice—ephemeral, glittering, expensive—was something to be coveted. Elegant cocktail bars and ice cream parlors helped establish the luxury appeal of ice. Tudor’s exported ice, which sailed as far as India, became a source of American pride, proof that the fledgling country led the world in technical innovation and high-end glamour. Ice eventually caught on across the globe, but the American obsession with ice has always been in a class of its own–a fact Americans often discover when they attempt to order ice water at European restaurants. EVERYBODY WANTS TO BE THE ICEMAN Frederic Tudor dominated the ice industry for a surprisingly long time, but the entire enterprise of shipping ice from Northern Lakes ultimately gave way to manufactured ice, which allowed ice to be created anywhere in the world and drove the cost of ice down dramatically. By the 1920s, almost every family in America had an icebox, restocked every week by the iceman. “A man who has drank his drinks cold at the same expense for one week can never be presented with them warm again.” Frederic Tudor
48 The iceman became a mythic character in American culture: brawny, reliable, and welcomed into the housewife’s kitchen, where he was often offered a glass of lemonade. Those unsupervised visits sparked dozens of bawdy jokes and songs: “From every girl a kiss is his price,” went the 1899 song How’d You Like to be The Iceman. “If he gets no kiss, there’ll be no ice!” Electricity revolutionized the ice trade yet again, bringing refrigeration and freezing into most American homes and ending the era of the iceman. By 1955, 80% of American homes had a refrigerator with a freezer. The great democratization of ice in some ways marked its demise—in quality, at least. If you’ve ever filled a glass with cloudy ice from an automatic ice machine, you understand the issue. Automatic ice machines made it easy to fill a water glass or stock a bar with pre-made cubes, but it also conditioned us to a humdrum life on the rocks. Ice, however, retained somewhat of its luxury status through dramatic ice sculptures—especially the iconic swan—that graced tables at weddings and holiday parties, but for most Americans, ice was an everyday commodity, not a work of art. That might have been the end of the story, but thanks to a new generation of artists, bartenders, and entrepreneurs, ice is, once again, very cool. NICE ICE, BABY For Shintaro Okamoto, ice is a family affair. His father was an ice sculptor, and Okamoto, who grew up in Alaska, inherited his passion. “I always have to add that not all Alaskans play with ice, but I did,” he jokes. After art school, he partnered with his father to venture into novel territory: artisanal designer ice. Twenty years later, Okamoto Custom Ice Studio, based in New York, is one of the country’s premier purveyors of hand-crafted luxury ice. Okamoto’s ice artists create eye-catching ice sculptures, branded cubes, and trappedin-ice displays featuring everything from fresh orchids to sneakers. They’ve collaborated with countless brands to build glamorous works of art as beautiful as they are ephemeral. “People are awed by the amount of detail we put into this work that is literally disappearing before their eyes,” Okamoto says. “I find it fascinating as an artist to work with something that’s ever-changing.” Okamoto Studios is at the leading edge of the modern ice movement, which has transformed the everyday material into a genuine work of art. Innovations in ice manufacturing have revolutionized the industry, creating clear-as-glass blocks of ice from which artists can carve everything from gold-flecked ice cubes to life-sized Buddha sculptures. Perfect clarity has not only unlocked ice as a limitless art form, it’s also transformed the cocktail scene. “People were freezing water in sheet pans and breaking it with hammers,” Okamoto recalls, noting that ice studios have helped bar owners launch “the rebirth of the new American cocktail world.” High-end bars and restaurants are increasingly partnering with ice purveyors, who provide hand-cut cubes customized for a specific beverage service. “Consumers instantly notice the ‘Instagrammable’ difference in visual quality between our ice and regular ice,” says Kara Wylie, VP of sales at Fat Ice, an Austinbased company that provides custom ice to bars and restaurants in multiple states. But quality ice is about more than appearances, Wylie notes: “When you add ice to a beverage, the integrity of the taste profile begins to change.” Fat Ice’s multi-step method increases the density of the ice cube, so that it melts more slowly and doesn’t dilute the drink quality. From branded stamps to frozen flower interiors to custom-sized spheres and cubes, highend ice companies like Fat Ice are helping bartenders and cocktail designers up the ante on luxury beverages. The American fondness for ice is only increasing: a 2020 poll commissioned by Bosch found that 51% of Americans consider themselves “ice-obsessed,” consuming over 400 pounds of ice a year. Those eyecatching numbers have brought the ice revolution into the home, with appliance brands rolling out refrigerators with craft-ice machines and home goods purveyors offering artisanal cocktail ice makers. As demand grows, engineers are developing methods to create ice more sustainably, transitioning to energy-efficient methods like vapor absorption and atomic crystals for freezing and refrigeration. “These ideas will really revolutionize the cooling industry,” explains Dr. Brady, author of Ice, who notes that such innovation will help meet Americans’ love for ice without increased burden on the planet. From crystal clear ice cubes to jaw-dropping ice towers, we are living in a modern ice age, where the traditions of ancient civilizations meet our own technological creativity. Today, world-class ice may be only as far away as the push of a button, but the journey it took to get there stretches back far into our own human history. The substance itself may come and go, but our love for ice stays constant, year after year.
49 Ice carvers at Okamoto Studio collaborate with high-end brands and artists to create captivating installations and performances out of crystal clear ice.
50 The Frozen In Ice collection by Okamoto Studio in collaboration with Jimmy Choo.
51
52 Coastal Cool Nic Wallace knows a thing or two about cocktails. As Resort Bars and Spirits Manager at Sea Island, he oversees all the cocktail and spirits programs across the resort. When it comes to crafting superlative drinks, Wallace knows that every detail is critical—including ice. “It's interesting that people take ice for granted when barely 70 years ago, it was just unheard of in the modern cocktail bar,” says Wallace. “But these days, ice is a huge part of what we do.” Sea Island produces its own ice cubes for everyday use, but to garnish the resort’s fine-crafted cocktails and spirits, the resort turns to the ice professionals. The Gainesville Ice Doctor delivers a bi-weekly shipment of custom hand-cut cubes, spheres, and other ice, designed and cut expressly for Sea Island beverage menus. Gainesville Ice Doctor founder Andrew Amron saw an opportunity to help beverage masters perfect their ice product. “I wanted to make flawless, perfect ice that bartenders wouldn’t have to do anything with except put it in a glass,” he explains. A former history professor—hence the “ice doctor”— Amron’s company uses a slow-freezing method to create ultraclear ice and customizes cuts to suit each client’s unique needs. Everything is hand-cut in the freezer, ensuring that each ice cube is perfectly shaped and uniform, and delivered to clients glass-ready. “The whole ice industry is jumping off,” Amron says. “Nine years ago, none of this was here.” Gainesville Ice Doctor now furnishes Sea Island with luxury ice for its sixteen beverage outlets. They also provide custom stamped logos on Sea Island cubes, which are featured in drinks throughout the resort. That’s helped elevate cocktails and spirits across the resort, says Wallace, who’s dedicated to creating unparalleled beverage experiences for guests. “The discerning luxury traveler has seen everything at this point, so we want to create something new for them,” he notes. “That means everything is very intentionally thought through.” For corporate retreats and other group events, Sea Island can hand stamp company’s logos on their large-format ice cubes, providing an extra touch of personalization to gatherings. It’s elements like these, that make a visit to Sea Island something beyond the ordinary. “What separates the good from the great,” Wallace says, “is really in the details.” Custom hand-cut ice cube stamped with Sea Island.
53
54 P E T A let's play The good times may be rolling into a backyard near you, with this popular Parisian pastime. BY LAUREN FINNEY HARDEN
55 N U E Q AFrench word meaning “feet together,” no summer would be complete in France without a game of pétanque along the Bassin de la Villette. Pétanque is fairly straightforward to pronounce as French words go. You can break the word into two sounds: [puh] + [tonk]. While this ball sport has been enjoyed for decades throughout Europe, it is also gaining popularity around the world—especially in former French colonies in Southeast Asia, Africa, and the Caribbean. Today, it is estimated that pétanque is played in over 160 countries and by 30 to 40 million people, but remains relatively unknown in America. While it might look similar to bocce, pétanque is its own distinct game with its own distinct set of rules, regulations, and culture. As Americans look to diversify their outdoor pursuits, pétanque is seeing a sudden surge in interest, especially in regions like the South where it can be played virtually year-round. THE HISTORY OF PÉTANQUE While ball games have been around since ancient Greek and Roman times, pétanque has a relatively short history, just over 100 years old. Like most good things, pétanque was born from necessity. The game was
56 invented in 1907 near Marseilles in the South of France by a boules player named Jules Lenoir. Lenoir had rheumatism, which prevented him from running to throw the ball in bocce. And so, he invented a spinoff game with a shortened playing field, roughly half the size of a bocce court, and a starting stationary position—rather than a running one. A good analogy to equate the game more easily, pétanque is to bocce, as pickleball is to tennis. They may appear to have similarities, but the nuance is in the differences. Benji Tosi, a nine-timed U.S. Bocce Champion, also plays pétanque. Tosi loves that, unlike bocce, which can get extremely complicated, the rules of pétanque are the same anywhere you play, even if you’re playing competitively. “You can get people of all ages playing very quickly. They might not be playing at the highest level, but they’re having fun,” he says. Kirk Edwards, president of Carolina Pétanque and vice president of Federation Pétanque USA, agrees. “The beauty of pétanque is that it’s accessible to anyone, young, old, those with disabilities. You just need some upper body movement.” He loves that it’s a very social game, with pickup players added easily. “It’s competitive, but also friendly,” he says. Tosi also loves that the courts require little maintenance, and you can drop a pétanque court anywhere there’s a flat surface. “With bocce, you have to build a special court, with the right specifications and the right surface. With pétanque, draw lines in the dirt wherever you are. Maybe it’s a little gravelly, but who cares, it’s more challenging,” Tosi says. “It’s more portable than bocce.” Like pickleball, pétanque is aimed at allowing a broader age range and skill set to play, over their more recognizable counterparts. While both pickleball and pétanque can be played at high levels, they can also be enjoyed casually, with the ability to create makeshift courts on a whim. This spontaneity adds to the overall festive spirit of both games. THE RULES OF THE GAME To get started, you’ll need at least two people to get a game of pétanque off the ground, as well as a court and a set of six balls. The game can be played as doubles (two players per team, three boules each), triples (three per team, two boules each), or one-on-one, with each player receiving three boules. Doubles is the most common way to play. Players will draw a circle on the ground, about 20 inches in diameter, which is where they’ll toss from. Both feet must be planted within this circle. The team that goes first will have a player stand in the circle and toss the cochonnet, or target ball. (Cochonnet is French for “little pig.”) A member from the same team will toss their first boule, trying to get it as close to the cochonnet as possible, preferably in front of it. Player holding three pétanque balls ready to make a throw.
57 Casual outdoor games, similar to pétanque, dot the grounds of Sea Island and make a great social activity for families or between dinner and drinks. There are bocce courts next to the Sea Island Yacht Club dock to play while waiting for a scenic boat ride. The outdoor shuffleboard court at the Beach Club does not need to be reserved in advance and can be found between the Beach Bar and the playground. Over at The Cloister, there’s a giant outdoor chess set tucked into one of the courtyards. And at The Lodge at Sea Island you’ll find Speedway, the property’s 18-hole putting course. Designed by Davis Love III and his brother, Mark Love, the course has sweeping views of the water and the hole locations change frequently to keep guests—and the occasional pro—on their toes. Game On
RkJQdWJsaXNoZXIy MTYzNzU=