Month: February 2017

Charleston County Parks’ SK8 Charleston skate park to open March 4

February 9, 2017 by 2 Comments

Charleston County Parks’ SK8 Charleston skate park to open March 4

Grand Opening Celebrations over two weekends with live music, contests, demos

The Charleston County Park and Recreation Commission (CCPRC) is set to open a premier concrete skate park, known as SK8 Charleston, with grand opening events on Saturday, March 4 and Saturday, March 11

Located at 1549 Oceanic Street on the Charleston peninsula, this site overlooking the Ashley River features over 32,500 square feet of skate able terrain designed and built by Team Pain

Skate Parks. The park grand opening events on March 4 and 11 are open to the public and

will feature live music, giveaways, best trick contests and skateboarding demos

The Charleston County Park and Recreation Commission has always looked to provide world class facilities for the public we serve,” said CCPRC Executive Director Tom O’Rourke.

SK8 Charleston is the next in a long line of great facilities.”

“The Charleston County area has been waiting a long time for the opportunity to enjoy a facility

like this. We are all as excited about the opening of this park as any facility we have opened.”

SK8 Charleston will feature a 200 foot long snake run, an 11.5 foot deep pro bowl, a seven foot

deep intermediate bowl, and a 315 foot long street course. The facility features a building

with a large viewing deck, a small skate shop, restrooms, seating, and food and drink concessions. The grand opening events will feature live music from local and regional punk, ska and indie rock bands performing beginning at 1 p.m

Bands include

Dragged Under, Colorworld, Black Power Mixtape, Another Man’s Trash, Sex Wax, Voorhees,

Dumb Doctors, McRad on  March 4, and Anergy, Glass Lashes, The Prevalent, The Lungs, Hale Bopp Astronauts, Hearts on Fire and Lewis Turn Out on March 11.

An admission fee will be charged for spectators and participants

General admission to the skate park will be $3 for participants, and $1 for spectators. Gold Pass holders and kids 2 and under may spectate free of charge.

An annual skate park pass can be purchased for $40.

SK8 Charleston’s hours of operation will be 2 – 10 p.m. Monday through Friday, and 10 a.m – 10 p.m. Saturday and Sunday

Skateboarding and inline skating will be the only activities allowed every Wednesday through Monday, with each Tuesday designated as a BMX biking only day.

All ages and abilities are welcome to participate.

Helmets will be required for all who are skating or biking. Pads are recommended, but not required.

Children 12 and under must be under the supervision of an adult at all times, and all visitors must complete a Hold Harmless form (signed by a parent or legal guardian for those 18 or under).

In addition to being open for daily use, CCPRC’s future plans for SK8 Charleston include special events, competitions, camps, skating lessons and more. The SK8 Charleston grand opening events are made possible through the support of Parrot Surf Shop, Continuum Skateshop, Ocean Surf Shop and Charleston County Parks

SK8 Charleston is considered a construction site and is currently not open to the public. For more information on SK8 Charleston, visit CharlestonCountyParks.com/Skatepark

The future SK8 Charleston is located on the Charleston peninsula at 1549 Oceanic Street and is owned by the Charleston County Park and Recreation Commission (CCPRC).  The mission of CCPRC is to improve the quality of life in Charleston County by offering a diverse system of park facilities, programs and services. The large park system features over 11,000 acres of property and includes four land parks, three beach parks, three dog parks, two landmark fishing piers, three waterparks, a historic plantation site, 19 boat landings, a climbing wall, a challenge course, an interpretive center, an equestrian center, cottages, a campground, a marina, as well as wedding, meeting and event facilities.  CCPRC also offers a wide variety of recreational services festivals, camps, classes, programs, and much more. For more information, call 843-795-4386

Visit:  www.charlestoncountyparks.com, or download the Charleston County Parks mobile app.

 Photo Credits to Steve Aycock

Charleston, S.C. Customs and Border Protection (CBP) Officers Seize “Ski Scooters” Potentially Dangerous Toys

February 8, 2017 by 0 Comments

CHARLESTON, S.C. — U.S. Customs and Border Protection at the Port of Charleston, SC recently completed seizure of more than $145,000 worth of potentially dangerous toys. In early January, a shipment of 4,424 “ski scooters” arrived at the Seaport and was selected for examination.

The snow sled toys were manufactured in Taiwan and destined for an online toy distributor’s facility in northeast South Carolina.

After checking for compliance with trade laws, CBP referred the shipment to the Consumer Products Safety Commission (CPSC) for consumer safety analysis.

The CPSC laboratory analysis determined that the toys contained lead in excess of the limit which may be harmful to the health and safety of children.

“Preventing dangerous imported goods from entering our communities is a top CBP priority,” said Joanne Fogg Acting Charleston Area Port Director.  “The dangers lead contamination pose to our children are well-documented.  I’m proud of the work our officers have done in partnering with CPSC personnel to keep our communities safe.”

Effective enforcement of the Federal Hazardous Substances Act prevents harmful products from entering the country, and it protects children from injury and death. CBP at the Port of Charleston continues to work with the Consumer Product Safety Commission and other agencies to combat the illegal importation of unsafe goods that pose significant health and safety risk to the American public.

For more on CBP’s trade enforcement mission please visit CBP Trade.

U.S. Customs and Border Protection is the unified border agency within the Department of Homeland Security charged with the management, control and protection of our nation’s borders at and between the official ports of entry. CBP is charged with keeping terrorists and terrorist weapons out of the country while enforcing hundreds of U.S. laws.

Historic Charleston, SC Advertisements

February 7, 2017 by 0 Comments
Ashley Plaza Mall Opening

 

By Mark A. Leon

What better way to show the way it used to be in Charleston than to showcase some old advertisements from magazine and newspapers.  This will take you back to when a home was $12,000 and a drive-in was under a $1.00.  Times have changed, but the feeling of nostalgia never goes away.

Let us flip the papers of the newspapers and see where it takes us.

Mills House 1886

 

Washington Race Track Map

 

Boone Hall Slavery Ad

 

Slave Family Ad

 

Brewery Ad – 1887

 

Wrestling Ad – 1980

 

 

Cotton and Rice Slaves

 

Planters’ Hotel

 

Real Estate Ad

 

Showing of ‘Birth of a Nation’ – Circa 1916

 

Room for Rent – 1861

 

Magnolia Drive-In Theater

 

Broadside 1860 The Union is dissolved

 

That was a fun ride.

 

 

 

 

5 Healthy Winter Recipes to Warm the Heart

February 7, 2017 by 0 Comments

Here are some great health conscious recipes to get you through those few Lowcountry cold days.  They are both healthy and delicious and ones you will enjoy making and sharing.

Spaghetti Squash Lasagna with Broccolini

Serves: 4 / Active Preparation Time:  40 Minutes / 194 Calories

Ingredients

  • 1 2 1/2- to 3-lb spaghetti squash, halved lengthwise and seeded
  • 1 tbsp extra-virgin olive oil
  • 1 bunch broccolini, chopped
  • 4 cloves garlic, minced
  • 1/4 tsp crushed red pepper (optional)
  • 2 tbsp water
  • 1 cup shredded part-skim mozzarella cheese, divided
  • 1/4 cup shredded Parmesan cheese, divided
  • 3/4 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp ground pepper

Instructions

  • Position racks in upper and lower thirds of oven; preheat to 450°F.
  • Place squash cut-side down in a microwave-safe dish; add 2 tablespoons water. Microwave, uncovered, on High until the flesh is tender, about 10 minutes. (Alternatively, place squash halves cut-side down on a rimmed baking sheet. Bake in a 400°F oven until the squash is tender, 40 to 50 minutes.)
  • Meanwhile, heat oil in a large skillet over medium heat. Add broccolini, garlic and red pepper (if using); cook, stirring frequently, for 2 minutes. Add water and cook, stirring, until the broccolini is tender, 3 to 5 minutes more. Transfer to a large bowl.
  • Use a fork to scrape the squash from the shells into the bowl. Place the shells in a broiler-safe baking pan or on a baking sheet. Stir 3/4 cup mozzarella, 2 tablespoons Parmesan, Italian seasoning, salt and pepper into the squash mixture. Divide it between the shells; top with the remaining 1/4 cup mozzarella and 2 tablespoons Parmesan.
  • Bake on the lower rack for 10 minutes. Move to the upper rack, turn the broiler to high and broil, watching carefully, until the cheese starts to brown, about 2 minutes.

Roasted Fennel and Farro Salad

Services 6 / Total Preparation Time: 1 Hour 5 Minutes / 213 Calories

Ingredients

  • 1 cup farro , or wheat berries (see Shopping Tip)
  • 2 bulbs fennel, trimmed, cored and coarsely chopped
  • 2 medium yellow and/or orange bell peppers, chopped
  • 2 tbsp extra-virgin olive oil
  • 1/2 tsp salt
  • 1/2 tsp freshly ground pepper
  • 1/4 cup oil-cured olives , or kalamata olives, chopped
  • 2 tbsp white balsamic vinegar , or white-wine vinegar
  • 2 tsp chopped fresh thyme

Instructions

  • Preheat oven to 400°F.
  • Place farro (or wheat berries) in a large saucepan; add enough water to cover by 2 inches. Bring to a boil. Cover, reduce heat to a simmer, and cook until tender, 15 to 20 minutes for farro, about 1 hour for wheat berries.
  • Meanwhile, toss fennel and bell peppers with oil, salt and pepper in a large roasting pan. Roast, stirring occasionally, until lightly browned and tender, 35 to 40 minutes.
  • Drain the farro (or wheat berries); transfer to a large bowl. Add the roasted vegetables, olives, vinegar and thyme; stir to combine. Serve warm, room temperature or cold.

Creamy Green Chili Chicken Soup

Serves 4 / Total Preparation Time:  50 Minutes / 299 Calories

Ingredients

  • 1 lb boneless, skinless chicken breast, trimmed
  • 2 cups reduced-sodium chicken broth
  • 4 New Mexican green chiles , or poblano peppers (see Tip)
  • 1/2 cup dry white wine
  • 1/2 cup all-purpose flour
  • 2 cups reduced-fat milk
  • 1/2 tsp salt
  • 1/4 tsp ground white pepper
  • 1/4 tsp dried oregano, preferably Mexican
  • 2 tbsp minced cilantro

Instructions

  • Preheat grill to medium-high (if grilling chiles) or preheat oven to 400°F (if roasting chiles).
  • Place chicken and broth in a large saucepan; bring to a boil. Cover, reduce heat to a simmer and cook, turning the chicken halfway through, until no longer pink in the middle, 10 to 15 minutes, depending on size. Remove from the heat. Transfer the chicken to a clean cutting board, leaving the broth in the pan. When cool enough to handle, shred or chop the chicken into bite-size pieces.
  • Meanwhile, grill chiles, turning frequently, until blistered on all sides, about 15 minutes. (Alternatively, roast on a baking sheet, turning once or twice with tongs, until blackened in places, 15 to 20 minutes.) When cool enough to handle, peel and remove stems and seeds. Finely chop 2 chiles; puree the other 2 in a food processor or blender with 1/4 cup of the hot broth.
  • Whisk 1/2 cup of the broth in a bowl with wine and flour until smooth. Return the pan with the broth to medium heat and whisk in the flour mixture until well combined. Stir in the chopped and pureed chiles and the chicken. Add milk, salt, white pepper and oregano; heat, stirring frequently, until steaming and hot, but not boiling, 10 to 15 minutes. Remove from the heat and stir in cilantro.

Fennel-Garlic Braised Brisket with Roasted Peppers & Potatoes

Serves 8 / Total Preparation Time: 8 Hours / 437 Calories

Ingredients

  • 1 3-pound flat, first-cut brisket (see Tip), trimmed
  • 3/4 tsp kosher salt
  • 1/2 tsp ground pepper
  • 1 tbsp extra-virgin olive oil
  • 2 tbsp extra-virgin olive oil
  • 1 medium red bell pepper, finely diced
  • 1 small fennel bulb, cored and finely diced
  • 1 small yellow onion, finely diced
  • 4 cloves garlic, thinly sliced
  • 1 tsp dried oregano
  • 1 tsp fennel seeds
  • 1/2 cup tomato paste
  • 1 1/2 cups low-sodium beef broth
  • 3 medium red bell peppers, cut into wide strips
  • 2 large russet potatoes, cut into 1 1/2-inch chunks
  • 3 tbsp extra-virgin olive oil
  • 1/4 tsp kosher salt
  • 1/4 tsp ground pepper

Instructions

  • Position racks in middle and bottom of oven; preheat to 325°F.
  • To prepare brisket: Pat dry and season with 3/4 teaspoon salt and 1/2 teaspoon pepper.
  • In a wide, heavy oven proof pot (with a lid) that’s large enough to accommodate the brisket, heat 1 tablespoon oil over medium-high heat. Add the brisket and cook until browned on both sides, about 10 minutes total. Transfer to a large plate.
  • To prepare sauce: Add 2 tablespoons oil to the pot and reduce heat to medium. Add diced bell pepper, fennel, onion and garlic and cook until just tender, stirring and scraping up bits from the bottom as the vegetables release their liquid, about 3 minutes. Stir in oregano and fennel seeds and cook, stirring, for 30 seconds. Add tomato paste, stirring until incorporated, about 1 minute. Stir in broth 1/4 cup at a time, stirring and scraping the bottom of the pan, until you’ve added all the broth and a smooth sauce forms. Return the brisket and any accumulated juice to the pot and nestle it into the sauce, spooning the sauce over the meat.
  • Cover the pot and place on the middle oven rack. Roast for 2 hours. Carefully uncover, turn the brisket over and spoon more of the sauce over the top. Continue to roast the brisket, uncovered, basting with sauce once or twice, until very tender, 1 to 1 1/2 hours more.
  • To prepare vegetables: When the brisket has about 1 1/2 hours of roasting time left, toss bell pepper strips and potatoes in a large bowl with 3 tablespoons oil and 1/4 teaspoon each salt and pepper. Spread evenly on a large rimmed baking sheet. Roast on the lower rack, stirring once or twice halfway through, until the potatoes are golden and very tender, about 1 1/2 hours.
  • Transfer the brisket to a cutting board. Pour the sauce into a glass measuring cup; let both stand for about 10 minutes. Thinly slice the brisket and arrange on a serving platter with the vegetables. Skim any fat from the sauce, then pour about half the sauce over the meat; serve the rest alongside in a gravy boat.

Contains

  • Red meat

Tilapia with Grapefruit-Caper Sauce

Serves 4 / Preparation Time:  25 Minutes / 233 Calories

Ingredients

  • 2 medium red grapefruit
  • 1 tbsp extra-virgin olive oil
  • 1-1 1/4 lbs tilapia
  • 1/2 tsp salt, divided
  • 1/4 tsp freshly ground pepper
  • 3 tbsp finely chopped shallot
  • 1 tbsp capers, rinsed
  • 1 tbsp butter
  • 2 tsp honey

Instructions

  • Slice both ends off one grapefruit. With a sharp knife, remove the peel and white pith; discard. Working over a small bowl, cut the segments from their surrounding membranes. Set aside. Juice the second grapefruit into another small bowl. Drain any accumulated juice from the segments into the bowl with juice.
  • Heat oil in a large nonstick skillet over medium-high heat. Sprinkle both sides of fish with 1/4 teaspoon salt and pepper. Add the fish to the pan and cook until browned and opaque in the middle, 3 to 5 minutes per side. Remove to a plate, leaving behind as much oil as possible. Tent with foil to keep warm.
  • Add shallot to the pan over medium-high heat; cook, stirring, until starting to brown, about 1 minute. Add the grapefruit juice, capers, butter, honey and remaining 1/4 teaspoon salt and cook, stirring, until the sauce has thickened slightly, 1 to 2 minutes more. Remove from the heat and stir the grapefruit segments into the sauce. Serve the fish with the sauce.

Photo Credit:  EatingWell

Lowcountry

Coastal Mystique Surrounding Bowens Island Restaurant

February 5, 2017 by 2 Comments

If you are from the Lowcountry, you know of the great food and coastal ambiance of Bowens Island Restaurant.  It is undeniable that the freshest seafood is right off the boat and here in the Charleston area, we take pride in that.  Bowen’s Island is not only known for great local seafood, but their contributions to the community, offering its open atmosphere for local area fund raisers, is legendary.  This establishment is a foundation in Charleston and one of the iconic places that defines the small town coastal appeal that we have come to know and love.

From its memorable entrance sign, the rocky roadway filled with pot holes, mounds of oyster shells, rustic building and stunning skyline, the Bowens Island Experience truly is that, an experience.  Tip:  If you want to make a trip over, come for the food, but stay for the sunset.  Don’t forget to order the Frogmore Stew and hushpuppies.

Quiet Sunrise at Bowens Island

So we decided to watch the sun rise on this morning and capture of some the beautiful sites all around.

Come with us as we take in the sunrise together at Bowens Island Restaurant.

 

 

 

 

 

 

 

 

 

 

Commercial Inspired by Taylor Swift Speech Sends Message of Empowerment

February 2, 2017 by 0 Comments

By Mark A. Leon

During the 2016 Grammy Awards, upon receiving her distinction for Album of the Year for ‘1989’, Taylor Swift gave an emotion speech about standing strong and overcoming adversaries to continue toward your dreams.

The transcript of her words read:

“As the first woman to win Album of the Year at the Grammys twice, I want to say to all the young women out there, there are going to be people along the way who will try to undercut your success or take credit for your accomplishments or your fame, but, if you just focus on the work and you don’t let those people sidetrack you, someday when you get where you’re going you’ll look around and you will know that it was you and the people who love you who put you there. And that will be the greatest feeling in the world. Thank you for this moment.”

One year later, the Grammy’s have put together a commercial comprised of young talented girls with dreams of excellence and inspiration.  At the forefront of this ad, are the words uttered to millions around the world by Taylor Swift nearly one year ago.  In light of the recent global women’s march, it is a poignant message and one that the Grammy committee has brought to the masses.

Enjoy this one minute and eleven second spot entitled ‘It was You: Believe in Music’

Original Taylor Swift Speech

https://www.youtube.com/watch?v=xPOPtQIEQt0

Just How Big is Tech in Charleston, SC?

February 1, 2017 by 0 Comments

Ranked the 11th best performing U.S. metro for high-tech GDP growth, Charleston | SC | USA is home to 250+ tech companies and counting. New job opportunities and announcements are always popping up. To stay up-to-date on the exciting news from Charleston’s tech community, sign-up to become a Charleston Open Source Digital Ambassador. You can easily share on social media all that’s amazing about working in tech in Charleston on social media.

Take a look at some of the highlights from Charleston’s tech scene this year:

Awards and accolades

  • Twelve Charleston tech companies made the 5000, an annual ranking of the fastest-growing private companies in the country. 23 of Charleston’s companies earned a spot in the most competitive year of the list’s history.
  • Two Charleston-area biomedical startups were awarded $50,000 each from the South Carolina Research Authority (SCRA) – Neuroene Therapeutics for developing an epilepsy treatment and Reify LLC for its work in 3D-printed prosthetics.
  • Real estate startup Preclose was a finalist at the annual Realogy FWD Innovation Summit hosted by industry leader Realogy Holdings Corp. Preclose was selected from a field of 100 companies.

Acquisitions and expansions

  • Blackbaud, leadingprovider of nonprofit software and services, acquired Maryland-based startup Attentive.ly. Blackbaud has invested $380 million + in new acquisitions since 2014.
  • Charleston-based human resources tech company PeopleMatter was acquired by Snagajob. Founded in 2009, PeopleMatter has raised $63 million from investors and employs more than 100 workers in Charleston, making the company one of the region’s most prominent tech firms.
  • Bookkeeping tech company Ceterus, raised $4.2 million, expanded its headquarters, and grew staff by 50%.
  • The Harbor Entrepreneur Center, a startup accelerator program in the Charleston region, will open its fifth location in local tech company BoomTown’s new headquarters in early 2017.

New conferences, co-working spaces and coding schools 

  • Dig South, “The South’s Innovation Conference,” saw a record number of attendees in its fourth year. The event, which is Charleston’s biggest technology conference, drew presenters representing global brands including Google and Twitter.
  • The first-ever Charleston Angel Conference resulted in a $100,000 investment for local startup Dynepic, which creates a platform for the “Internet of Toys.” The conference fills an important niche in Charleston’s tech scene by connecting emerging startups with angel investors in the region.
  • Charleston hosted its second Revolve Conference to support tech-minded entrepreneurs and companies in the customer experience, design and marketing industry. A first for the Southeast, the conference drew speakers from several surrounding cities.
  • Three new co-working spaces opened in the Charleston region in the past year: Holy City Collective, Launch Pad and the Avondale Incubator. More are planned this year, including Office Evolution.
  • Jack Russell Software announced the launch of a new coding school in Charleston. The course joins several other local coding schools that provide a talent pipeline for Charleston tech companies.

Full Article from Charleston Regional Development Alliance

 

 

Morgan Creek Grill Executive Chef Matthew Lagace Shares His New England Style Clam Chowder Recipe Just in Time for Super Bowl

February 1, 2017 by 0 Comments
Photo Credit to Matthew Lagace
Photo Credit to Matthew Lagace

Morgan Creek Grill Executive Chef Matthew Lagace has generously given us access to one of his signature recipes just in time for the big Super Bowl between the New England Patriots and the Atlanta Falcons.  We invite you to impress your guests with this recipe for New England Style Clam Chowder.  Thank you Chef Matthew for this contribution to our readers.

NEW ENGLAND STYLE CLAM CHOWDER

This is a recipe I’ve used in restaurants for years, it will yield
three gallons of chowder. Don’t be scared by the quantity, it will go
fast; especially during the Super Bowl.  I brought this to the
Lowcountry, recently, and reintroduce it as a special every now and
again.  It does not last very long

1 LB Butter, Unsalted
1 LB All Purpose Flour
5 LB Red Bliss Potato, Diced ½”
½ LB Bacon Raw, Diced ½”
3 LB Yellow Onion, Diced ¼”
1 LB Celery, Diced ¼”
½ GAL Whole Milk
½ GAL Heavy Cream
1 GAL Clam Juice, Canned
2 oz Clam Base, or Clam Paste
2 tsp Worcestershire Sauce
1 TB Tabasco Sauce
1 TB Fresh Thyme, Chopped
1 TB Garlic, Chopped
1 LB Corn, Frozen
4 LB Shucked Clam Meat
1 GAL Water

To Taste Salt & Black Pepper

1.       In a saute pan, melt the butter over medium heat.  Slowly whisk
in the flour and cook for 5 minutes until the mixture resembles wet
sand.  Set aside.

2.       Clean potatoes and cut into ½” dice.  Place in a pot, cover
with water, and cook through over medium-high heat (approx. 20 minutes).
Reserve.

3.       In a large stock pot add the bacon then place on the stove over
low heat.  Render the fat and cook until crispy.  Remove bacon bits and
leave fat in the pot.

4.       Add the onion and celery and cook until translucent.  Add bacon
back to pot.

5.       Whisk in clam base until fully incorporated.  Add milk, heavy
cream, clam juice, Worcestershire, Tabasco, thyme, garlic and corn.
Whisk to incorporate and then bring to a simmer.

6.       Once at a simmer, slowly add the roux (cooked butter and flour)
in small batches, whisking after each addition before adding the next
batch.  Whisking often, bring to a simmer.

7.       This step is optional: The soup will be very thick at this
point.  Using UP TO the 1 GAL of water, slowly whisk in water and thin
out to desired consistency.

8.       Add cooked potatoes and clams then bring to a simmer.  Season
to taste.