• Beaufort Lifestyle Magazine

Offering Young Creators the Opportunity to Produce an Illustrated Book, Camp Conroy: Build A Book, a new initiative of the nonprofit Pat Conroy Literary Center, is a two-week summer camp to be held June 18–29, Monday–Friday, 8am–4pm.

      Offered in partnership with the Technical College of the Lowcountry, the program will provide campers, age 11 to 15, with a hands-on program of book building from start to finish. This nature-inspired, collaborative experience includes research, exploration, and interpretation of the natural world. Participants will engage with writing, illustrating, photographing, editing, storyboarding, and producing a book. The campers will act as a team, producing the book and chasing the story. Each will have a vital role in its conception, editorial content, and design.

     In the first week, the book’s theme and overall design will be determined, as well as production team member roles: writers, poets, photographers, artists, copy editors, designers, and production editors. Throughout the camp, the participants will work with instructors to create, revise, and compile their content for the book: stories, essays, poems, artwork, and photographs.

     The participants will also constructively critique one another’s work, a key and engaging part of the collaborative process.

The first week also includes a field trip to the Port Royal Sound Foundation Maritime Center. There the participants will explore the exhibits and talk with master naturalists about the beauty of the environment, and how to interpret and protect it as good stewards.

     During the second week, participants will focus on editing, revision, production, and building a book mockup, prepping for its final print delivery. The students will visit the Storybook Shoppe in Bluffton and Alex Bell from Starbooks in Hilton Head will explain, in an interactive seminar, the anatomy of a book and the publication process. Bookshop owner Sally Sue Lavigne will share samples of published children’s books. Campers will spend the remainder of the week building their own book. David Woods of Budget Print in Beaufort will print the final book, which will be part of a final exhibition at the Mather School that will include all the campers’ stories, poems, artwork, and photography. Family and friends will then be invited to a closing celebration, and additional books will be available for order.

Camp Conroy is limited to 15 participants, and open to middle-school-aged students to rising high school sophomores.

     The $299 registration fee includes daily lunches and two field trips. Two scholarships are available; to apply, students should submit a sample of their work (essay, poem, artwork, or photograph) by June 10 to the Pat Conroy Literary Center, 308 Charles Street, Beaufort, SC 29902, ATTN: Camp Conroy. Camp registration forms are available online at www.td.edu or www.tinyurl.com/campconroy.

     The instructors for the camp are Miho Kinnas, Lisa Anne Cullen, both published authors, and Maura Connelly, photographer and Pat Conroy Literary Center’s communication and events coordinator.

     Miho Kinnas is a Japanese-born writer and translator, and the author of the poetry collection Today, Fish Only (Math Paper Press 2015). Her work has appeared in various journals and anthologies. Miho conducts haiku workshops at many locations including Shanghai International Literary Festival, Pat Conroy Literary Center, local libraries, and schools. She holds an M.F.A. from City University of Hong Kong. She and her husband live on Hilton Head Island.

     Lisa Anne Cullen is the author or editor of eight children’s books and a member of the Society of Children’s Book Writers and Illustrators. She holds an M.F,A. degree in writing for children and pairs this passion with her love of illustration, art, photography, and screenwriting.

     Lisa has won awards for her artistic and written works and finds pure joy in connecting with the natural world. Her author-illustrated folktales Little Orange Honey Hood and Three Wild Pigs are being released through  USC Press’s Young Palmetto Books in the spring and fall of 2018.

     Maura Connelly is the communications and events coordinator for the Pat Conroy Literary Center. She holds a B.A. in English  from Skidmore College and has also studied at UCD in Dublin and SCAD in Savannah.  She is a photographer and master naturalist and lives in Beaufort.

Southern Living, the Pat Conroy Literary Center, and the Anchorage 1770 Inn are excited to announce the first Cook The Book: Sharing Recipes, Wine & Words,  a special event to be held Saturday, May 19, from 4:00–9:00 p.m. at the Anchorage 1770 (1103 Bay St., Beaufort, SC). The inaugural Cook the Book will be presented by renowned southern chef Cynthia Graubart, and will focus on recipes from her recent cookbook Sunday Suppers (2017). The event has three components: Cynthia will give a cooking demonstration of three recipes from Sunday Suppers assisted by Anchorage chef Byron Landis, followed by a book and apron signing with wine and appetizers on the veranda, and culminating with a four-course dinner complete with hand-selected wine pairings in the dining room.

This new venture was inspired by Pat Conroy’s passion for cooking and his perennial search for a new recipe. Pat opens his 2004 cookbook with the words, “The subject of food is nearly a sacred one to me.” His lifelong passion for cooking was first ignited in 1969 and only became more intense as he grew older. Many of his readers are familiar with another quote from his cookbook, “a recipe is a story that ends with a good meal.”

Cynthia Graubart is an ideal chef to launch the new Cook the Book series, which celebrates foodways, writing, and fellowship. When Pat first began cooking in earnest, he turned to Cynthia’s husband Cliff for guidance. It was 1969 and Pat’s first wife had appointed him family chef. He ventured to the Old New York Bookshop in Atlanta, asking for Graubart’s help. According to Pat’s recollections, Cliff, fearing the Conroy clan demise by starvation, handed Pat an edition of Auguste Escoffier’s cookbook. And so Pat’s culinary adventures began, and he became the epicurean ‘magician’, the soup ‘sorcerer’, turning “the art of stealing recipes into both a hobby and an art.”

Cynthia’s newest cookbook, Sunday Suppers extols the virtues of the Sunday supper. She says the Sunday ‘supper’ was different than the Sunday ‘dinner,’ a little less formal, but always just as comforting because it’s always about family time spent at the dining table. In her preface, Cynthia explains succinctly and lovingly, “Family mealtime is heralded by educators, clergy and grandmothers as an important part of a child’s growth and development.”

Anchorage Chef Byron Landis, who will be assisting with the cooking demonstration and meal preparation, concurs. “Food is important to not only physical sustenance, but also spiritual and emotional nourishment. The stove is the hearth, the table the gathering place. I learned that growing up in a family that had a catering business.”

Cynthia Graubart is a James Beard Award-winning cookbook author, former cooking show television producer, and most-recently the author of her 8th cookbook, Sunday Suppers for Oxmoor House (November 2017). Named a Georgia Grown Executive Chef for 2017, she shares her passion for her home state and its bountiful produce and products with her audiences across many platforms, including recipe development for the nationwide Atlanta-based meal kit service PeachDish. A frequent guest chef, private event chef, and personal chef, she brings a taste of the south to every dish she creates and serves, and joined her fellow Georgia Grown Executive Chefs to cook at the James Beard House in June 2017. She and Nathalie Dupree wrote the best-selling (and James Beard Award winning) Mastering the Art of Southern Cooking (Gibbs-Smith 2012). Cynthia received a M.F.K. Fisher Food Writing Award for the introduction to Chicken: A Savor the South Cookbook (2016) and is a member of Les Dames d’Escoffier.

Byron Landis’ culinary career began as an apprentice chef in Overland Park, Kansas, where he logged 6,000 hours of experience. From there he honed his skills at Kansas social clubs including Kansas City’s esteemed Carriage Club. He was then sous chef at Hilton Head’s Long Cove Club before joining the team at the Anchorage 1770.

Cook the Book has been selected as a Southern Living Inspired Event. Tickets are $150 and include all food and wine, and the signed cookbook and apron. Make your reservations by May 15 by calling 843-525-1770. Space is limited to 40 attendees.

The next Cook the Book event will be Saturday, September 29, and will feature local caterer Debbi Covington and recipes from her cookbook Celebrate Beaufort (2018).

Chef and Cookbook Author Cynthia Graubart

Southern Living, the Pat Conroy Literary Center, and the Anchorage 1770 Inn are excited to announce the first Cook The Book: Sharing Recipes, Wine & Words,  a special event to be held Saturday, May 19, from 4:00–9:00 p.m. at the Anchorage 1770 (1103 Bay St., Beaufort, SC). The inaugural Cook the Book will be presented by renowned southern chef Cynthia Graubart, and will focus on recipes from her recent cookbook Sunday Suppers (2017). The event has three components: Cynthia will give a cooking demonstration of three recipes from Sunday Suppers assisted by Anchorage chef Byron Landis, followed by a book and apron signing with wine and appetizers on the veranda, and culminating with a four-course dinner complete with hand-selected wine pairings in the dining room.

This new venture was inspired by Pat Conroy’s passion for cooking and his perennial search for a new recipe. Pat opens his 2004 cookbook with the words, “The subject of food is nearly a sacred one to me.” His lifelong passion for cooking was first ignited in 1969 and only became more intense as he grew older. Many of his readers are familiar with another quote from his cookbook, “a recipe is a story that ends with a good meal.”

Cynthia Graubart is an ideal chef to launch the new Cook the Book series, which celebrates foodways, writing, and fellowship. When Pat first began cooking in earnest, he turned to Cynthia’s husband Cliff for guidance. It was 1969 and Pat’s first wife had appointed him family chef. He ventured to the Old New York Bookshop in Atlanta, asking for Graubart’s help. According to Pat’s recollections, Cliff, fearing the Conroy clan demise by starvation, handed Pat an edition of Auguste Escoffier’s cookbook. And so Pat’s culinary adventures began, and he became the epicurean ‘magician’, the soup ‘sorcerer’, turning “the art of stealing recipes into both a hobby and an art.”

Cynthia’s newest cookbook, Sunday Suppers extols the virtues of the Sunday supper. She says the Sunday ‘supper’ was different than the Sunday ‘dinner,’ a little less formal, but always just as comforting because it’s always about family time spent at the dining table. In her preface, Cynthia explains succinctly and lovingly, “Family mealtime is heralded by educators, clergy and grandmothers as an important part of a child’s growth and development.”

Anchorage Chef Byron Landis, who will be assisting with the cooking demonstration and meal preparation, concurs. “Food is important to not only physical sustenance, but also spiritual and emotional nourishment. The stove is the hearth, the table the gathering place. I learned that growing up in a family that had a catering business.”

Cynthia Graubart is a James Beard Award-winning cookbook author, former cooking show television producer, and most-recently the author of her 8th cookbook, Sunday Suppers for Oxmoor House (November 2017). Named a Georgia Grown Executive Chef for 2017, she shares her passion for her home state and its bountiful produce and products with her audiences across many platforms, including recipe development for the nationwide Atlanta-based meal kit service PeachDish. A frequent guest chef, private event chef, and personal chef, she brings a taste of the south to every dish she creates and serves, and joined her fellow Georgia Grown Executive Chefs to cook at the James Beard House in June 2017. She and Nathalie Dupree wrote the best-selling (and James Beard Award winning) Mastering the Art of Southern Cooking (Gibbs-Smith 2012). Cynthia received a M.F.K. Fisher Food Writing Award for the introduction to Chicken: A Savor the South Cookbook (2016) and is a member of Les Dames d’Escoffier.

Byron Landis’ culinary career began as an apprentice chef in Overland Park, Kansas, where he logged 6,000 hours of experience. From there he honed his skills at Kansas social clubs including Kansas City’s esteemed Carriage Club. He was then sous chef at Hilton Head’s Long Cove Club before joining the team at the Anchorage 1770.

Cook the Book has been selected as a Southern Living Inspired Event. Tickets are $150 and include all food and wine, and the signed cookbook and apron. Make your reservations by May 15 by calling 843-525-1770. Space is limited to 40 attendees.

The next Cook the Book event will be Saturday, September 29, and will feature local caterer Debbi Covington and recipes from her cookbook Celebrate Beaufort (2018).

Dr. Andy and Laura Beall, co-chairs of Beaufort Memorial Hospital Foundation’s 26th Annual Valentine Ball, know all too well the benefits of having a top-notch hospital in their community. Laura Beall, a breast cancer survivor, was treated at Beaufort Memorial’s Keyserling Cancer
Center. “We count ourselves fortunate to be here and to be promoting BMH, an organization we feel is vital to the well-being of the area and whose services we have experienced first-hand,” Laura Beall said.

Their co-chairs, Dr. D.J. and Ryan Christian, have their own personal experience with BMH. All three of their children were born in the hospital’s Birthing Center.  “There are so many exceptional doctors and nurses here,” Ryan Christian said. “Other small towns Beaufort’s size just don’t have what we have.”  The Christians moved to Beaufort when D.J. Christian, an otolaryngologist (ear, nose and throat specialist), joined Beaufort ENT and Allergy.

Laura Beall, a sales consultant for Etcetera clothing, is the newest member of the BMH foundation’s Board of Trustees. Her husband, Andy, is executive director of the Santa Elena Foundation. Both couples have been actively involved in supporting Beaufort Memorial’s mission of delivering superior health care services and improving the health of the community. Not only have they been regulars at the ball, they’ve teamed up with friends to host pre-ball dinner parties. Over the years, they’ve also served on a variety of the event’s planning committees, including decorations, auction, and dinner party assignments.

“The dinner parties are our favorite part of the ball,” Beall said. “We love how they bring together the most interesting people of all season —people you might not have known otherwise, but can now count among your dearest friends. “It’s especially wonderful for people who are new to the area because they provide and entree into friendships you can continue to build over time.”

More than 500 people are expected to attend this year’s black tie fundraiser. Every guest who purchases a ticket by Jan. 16 receives a personal invitation to attend a pre-ball dinner party held in one of Beaufort’s most beautiful homes. After dinner, guests will progress to the ball for an evening of dancing, a silent auction, and tiers of elaborate desserts. Once again this year, the event will be held at the Beaufort Memorial Medical and Administrative Center (BMAC), located across from the hospital.

Since its inception in 1990, the Valentine Ball has raised nearly $4.2 million for the non-profit hospital. Proceeds from the 2015 event will help finance the renovation and much-needed expansion of the Intensive Care Unit. With the renovation, the unit will accommodate 50 percent more patients. Other improvements will include state-of-the-art cardiac and invasive monitors, lift equipment, special ICU beds and thoughtfully designed family consultation and waiting rooms.

Tickets to the 26th Annual Valentine Ball start at $150 per person (including the pre-ball dinner party) and include several levels of contributions. For more information or to purchase tickets, call (843) 522-5774 or visit www.valentineball.org.