Reflections_vol7_no5

Serving Fresh Local Seafood for Over 60 Years!

Join us for Friday Night Sunset Parties on the Blu

5pm-10pm

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ishing

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amily A Very Merry Christmas & A Happy New Year!

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Apparel & Accessories for Men, Women & Children

Merry Christmas & Happy New Year!

PLANTATIONLumber & Hardware

Monday-Friday 7am-6pm Saturday 8am-4pm Sunday 11am-3pmpm Sunday 11am-3pmpm Sunday 11am-3pm


features26

50

102

108

All the Reasons WhyAll Things Chocolate & More is So GoodFrom creams, jellies, tru!es, caramels, sea salt, nuts, wasabi, potato chips, bacon, beef jerky and combinations of delicious foods, some very imaginative, one can almost "nd any item desirable covered in All #ings Chocolate & More’s special blend of chocolate. From New Jersey to Richmond Hill, these chocolatiers show us how it is done.

Horsin’ Around11 years ago, Judy Clark brought her vision of a therapeutic riding program to enhance the development, both physically and mentally, of special needs individuals utilizing the unique assets provided by horseback riding and human interaction to life. Today, with matching red T-shirts and smiles on their faces, Horsin’ Around volunteers greet 36 riders each week. Together with the help of generous donations, they believe in the di$erence they are making in the lives of the riders and their families every day.

Oh, How I love the HolidaysPam Shores, local caterer and owner of Southern Image Restaurant, pleases the palate of event and wedding guests year round. She shares her family recipes for Southern holiday enjoyment!

Chocolate, For All the Right ReasonsNow that Richmond Hill has its very own chocolate store, what better to give you during the holidays than delicious recipes to try on your own? Chef Bruce Ford prepares three easy-to-make chocolate dishes sure to be a favorite at any festive event or celebration!

108

10226

50

912.756.2936 ! 10230 Ford Avenue ! Richmond Hill, Georgia 31324

Copenhaver Dental Proudly Announces Dr. Kathy Bordlemay, DMDas the Newest Addition to Our Growing Team of Dental Professionals.

SPECIALIZING IN !Anxiety-Free Root Canals " Single Visit/One-Day Crowns " Laser–Assisted Surgeries for Fast Healing

Complex Cosmetic Restorations " Low Exposure Digital X-Rays " Brite-Smile Teeth WhiteningAnd most General Dentistry procedures.

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departments

From the Publishers

Editor's PickTop 30 Holiday Must Haves

Shopportunity2nd Annual Shopportunity

Legacies & LoreAll #e Reasons Why All #ings Chocolate & More is so Good!Shooting Red"sh with a Fishing Rod

Around TownSpread the NewsLadies Indulging in Fine EatingHorsin' Around

People & PlacesA Place Called SapeloShe Loved Richmond Hill: A Compilation of Stories Written by Shirley Hiers

Home & Garden#e Reynolds MansionPicking Pumpkins

PursuitsPhotography Interpretations

Food & EntertainingOh, How I Love the Holiday'sChocolate, For All the Right Reasons

EventsBe FestiveIn the Crowd

56

33

14

17

26

33

414350

5664

7684

89

102108

116121

64

76

10

More than a SmileQuality orthodontic treatment accompanied

by the highest level of service and caring from a

dedicated and committed team of professionals.

From interceptive care for young children to

aesthetic choices for adults who think they may

be too old for braces, technological advances

now provide treatment options for more patients

than ever before.

9390 Ford Avenue, Suite 1Richmond Hill, Georgia 31324

P: 912.756.2309

vaughtorthodontics.com

Look for our new Crossroads Center location, early in 2012.


Volume 7, Number 5

Founding Publisher Johnny Murphy

Publisher/Editorial Director Paige Glazer

Publisher/Advertising Director

Art Director/Graphic Designer Red Bird Design, Samantha Howard

Assistant Editor Christine Lucas

Business Manager Suzanne Chumley

Contributing Writers Angus McLeod, Angela Hendrix, Lesley Francis, Catherine Grant, Captain Wild Bill, Leslie Murphy,

Pam Shores, Chef Bruce Ford

Staff PhotographersCobblestone Photography, Beth Smithburger

Patti Todd Photography, Shawn Heifert Photography

Contributing Photographer Joyce Jarrell

Contributing Artist Chris Walker

ON THE COVER

SUBSCRIPTIONS

ADVERTISING

For advertising information and rates, call 912.756.7801 or

Press releases and product information may be emailed to:

is a publication of Richmond Hill

RICHMONDHILLREFLECTIONSMAG.C OM 9Stella Rose · 11254 Ford Avenue · 912.756.7790 · www.shopstellarose.com · Visit us on Facebook.

and so much more for under $100!GET THESE LOOKS


Jami Pflibsen

WPaige Glazer

fromthepublishers

We typically end our letter asking our readers to thank our advertisers for making this publication possible. #is time, we're beginning our letter with this notion. Our advertisers are enduring people with much to o$er. Each strives every day to keep your dollars local. Whether you are in need of a product or service, we've got it all right here, in Richmond Hill. #is year, 30 business owners put together wonderful incentives to help consumers "nd great deals in the Second Annual Richmond Hill Re!ections’ Shopportunity. Skip the long lines at midnight and the %annel jammy wearing on Black Friday. Shopportunity will last for an entire week, not just one day. Being a small-town business owner is not, and never has been, an easy feat. Here, our businesses must compete with neighboring Savannah, a town that has had so much for so long. We ask you, this year, to put a true e$ort into shopping local and supporting our community. In this issue, Be Festive will give you a line-up sure to kick o$ your Christmas season with a weekend of fun. We are giving you every detail your family needs to R i c h m o n d H i l l R e f l e c t i o n sAnnual Shopportunity Week

enjoy the 10th Annual Chili Cooko$, the 16th Annual Hometown Christmas Parade, the 21st Annual Great Ogeechee Lighted Boat Parade and the Holiday Tour of Homes – all taking place December 2nd through the 4th. #en the following weekend, be sure to walk the town in the Chamber’s 3rd Annual Christmas Stroll. Horsin’ Around, our cover story, proves that these animals can pull heart strings as well as sleighs. If you are looking for a way to give back, you’ll "nd this group very inspiring. Captain Wild Bill takes us to Sapelo Island. Don't miss the history and beautiful photos we've brought together for you. We hope you get a lot from this issue, because we've created it with you in mind. We wish you many blessings this holiday season. Here's hoping you include shopping local and getting out for a good time. #e new year will bring "ve more wonderful issues of Richmond Hill Re!ections.

See You Next Year,

RICHMONDHILLREFLECTIONSMAG.C OM 11

fromthepublishers

Thank� you� for� making� us� part� of� yourfamily� traditions,� since� 1943.

260� Eisenhower� |� Savannah,� GA� 31406� |� 912.355.8515

From� our� family� to� yours,� we� wish� you� a�

Merry Christmas and a Happy New Year!

TTThank� you� for� making� us� part� of� yourTThank� you� for� making� us� part� of� yourfamily� traditions,� since� 1943.Tfamily� traditions,� since� 1943.

260� Eisenhower� T260� Eisenhower� |T|� Savannah,� GA� 31406� T� Savannah,� GA� 31406� |T |� 912.355.8515T � 912.355.8515

Thank� you� for� making� us� part� of� your


10384 Ford Avenue · Richmond Hill, GA. 31324912.656.9663 · Lisa F Ripa, RYT-200 · Owner/Instructor

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TOP 30 Holiday Must Have’s

1.

10.

Blankenship Sporting GoodsJungle Bag sleeping bags$88.95

Express AutoBeamer PTV $595

Royal Oak Car WashUnlimited Monthly Car Wash Pass – Basic Express$18.95

5.

Fish TalesBucket of Oysters $122.

3.

4.

My Grandfather’s PlaceHot Towel Shave$15

Sterling Links Golf CourseGolf Polo$26

Cindy’s Custom Framing14X16 Shadow Box with Acid-free Mats and UV Glass$275 - $325

Robert’s Shooting PreserveHalf-day Hunting PackageStarting at $375 6.

9.

Firefly Lighting & Design StudioKichler Sea Life Lamp$198

Plantation Lumber & HardwareDaiwa Fishing Combo

$22.99

7.8.

editor'spick !

For him, For Her & What to Eat while Shopping

12. 13.

14.

15. 16.

17.

18.20.

What’s the Scoop CafeSoup Du Jour in a Fresh Bread Bowl$6

Lavender Hill SpaSalonCosmetic Bag $16Travel-Size Products $3.50 - $1411.

32 Degrees Peppermint Flavored Yogurt with Snowy Coconut Topping and Fresh Blueberries 45¢ per ounce

Another DebutGenuine Leather Clutch$65

Ella'sHandcrafted Driftwood Vase by Roost$96

Cobblestone Photography20x24 Custom Gallery Wrapped Canvas $359

Stella RoseSkip the Dry Cleaning….Machine Washable 100% Genuine Leather Jacket by Jackett New York$369

Molly MacPherson’s Scottish Pub & GrillMolly’s Favorite Sandwich $8

The Furniture ParlorRed Wooden Chairs$125 for the Pair

19.

All Things Chocolate & MoreChocolate Covered Strawberries 93¢ per ounce


editor'spick !

21.22.

23.

24.

25.

27.

Patti Todd PhotographyCustom HardcoveredPhoto Books $95-$350

Willow SalonMoroccan Oil Hydrating Masque$33

Allure Laser CenterBasic Bikini Hair Removal Package $140

28.

Laurel Home Furnishings & AccessoriesBlack & White Old Town Clock$185

Sterling Creek Chimney SweepDouble Check that Your Fireplace is Ready for Winter with a Sweeping Inspection $165 - $195

The Pink ClosetCoach Weekend Travel Bag$475

Salon 17 S Factor’s Shiny Happy People™ Spray Shine$20

Savannah Plastic SurgeryEnhance Your Lashes with Latisse®

Starting at $120

30.Custom Pool & PatioCustom Outdoor Fireplace $8,995

26.

ATA Marshall Arts"Because I Care When I'm Not There" 1 month of self defense classes $69

29.


shopportunity ! click, shop, save

You asked for it and here it is! The 2nd Annual Richmond Hill Reflections’ Shopportunity… Take advantage of shop-ping and dining deals while staying close to home. Isn’t it wonderful that Richmond Hill has so many essential

resources for all of your holiday gift-giving needs? Right here at your fingertips are more than 30 special incentives brought to you by 30 lo-cal business owners who help make this community what it is today!

C L I C K … . S H O P … . S A V E d u r i n g t h e 2 n d A n n u a l S H O P P O R T U N I T Y

D e c e m b e r 3 – D e c e m b e r 1 0

It’s simple to save. Read the incentives on pages 18–22 of this is-sue. GO to our website, richmondhillreflectionsmag.com, CLICK the shopportunity icon, PRINT 30 fabulous, irresistible coupons to redeem during the week of Saturday, December 3rd–Saturday, De-cember 10th! Be sure to read all the way through each coupon as some contain fine print with great cash drawing opportunities! Lastly, have a fun and safe time shopping and eating locally… your dollars count!

Restaurant/Food

Retail

Services

For the Man

R i c h m o n d H i l l R e f l e c t i o n sAnnual Shopportunity Week

KEY

Look for this

throughout the

magazine!


All Things Chocolate & More

Ad on page

119

FREE appetizer with purchase of

any entrée

*Restriction: offer not valid on meals December 3, 2011 from 6pm to close due to limited menu

during Boat Parade.

Ad o

n p

age

32

Buy 1 pound or more of chocolate from the showcase and get 1/2

pound free… no limit

on the number

of coupons per

person!

$25 gift cards for $20Receive 20% OFF

Apple Pie or Peppermintflavored yogurts (when available).

$20 Gift

What’s the

CAFE

*Purchase qualifies participants to enter a raffle drawing for a FREE break-

fast or lunch for two. Drawing will be done at the end of Shopportunity.

Ad on p

age

78

Ad on page

2

Ad on page

69FREE dessert

with purchase of 2 entrees

*Minimum of $10 at meal purchase.Expires 12/10/11

Use coupon to redeem both incentives and your name

will be entered into a

Drawing will be held on December 21, 2011 at 7pm and you must be present to WIN!

20% OFF any and all Christmas

décorAd on page

74

The Furniture

Parlor

Ad on page

40

*Valid until 12/31/11. Limit 1 per customer. Must have shopping pass at time of purchase.

$20 minimum purchase required.

Ad on page

75

40% OFF all lamp or mirror

purchases

Ad on page

81

The Pink ClosetRichmond Hill's Premiere Consignment Boutique

Use Voucher as a $10

shopping pass!

FREE personalization

with the purchase of note cards.

20% OFF any purchase

$10 OFF

purchase*Offer only good for regular priced items. Not to be com-bined with any other offers.

Ad o

n p

age

49

OFF 16 inches x 20 inches

& up complete custom frame order

Ad on p

age

114

Ad on page

62


Ad on page

93

discounted $2000 if purchased during Shopportunity.

Ad o

n p

age

13

any full service car wash package

Ad o

n p

age

42

Ad on page

39

receive a

pair Hanky Pankys…the best

Ad o

n p

age

9

20% OFF Book an appointment during Shopportunity for massage, body treatment or nail service to use during month of January 2012

and receive 20% OFF!*Voucher must be presented at time

of service to receive discount.

Visit our website for details. www.cobblestonephotography.com

Schedule your next portrait session during Shopportunity

and receive a

*See website for details.

Ad o

n p

age

48What’s in

YOUR Chimeny?

Gift Certificates are available.

Give the gift of Safety this year: Complete Chimney Inspection and

* Gift Certificate must be purchased during Shopportunity. $165-$200 Value.


Ad on page

81

Ad o

n p

age

118

Book a Portrait Session now for 2012 during

Shopportunity, and receive

FREE with purchase of any collection.

Schedule an appointment

for the holiday makeover and

in rebates.

Ad on p

age

96

Ad o

n p

age

83

Ad on page

119

Shopportunity

"Rentals start at $24.95 per day. Valid on compact, full size and SUV’s.

Ad o

n p

age

59

Allure Laser Center

with every $100 gift

Package Deal: Hairspray, Shiny Happy People and

$10). What a great stocking stuffer!

Next to

Love’s Seafood on Hwy 17 S

outh

for one month of Fight Like a Girl Classes

*Price includes student jersey and workout pants.


Ad on page

115

Ad o

n p

age

75

For this week only, ALL guns

COST plus 10%!

Buy ANY Carhartt shirt, jacket or

Carhartt hat.

Ad on p

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88

Ad o

n p

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Ad on page

46

Your choice of Deep Hydrating Masque or Shine

Treatment for

*Appointment must be booked during Shopportunity.

OFFbooked during Shopportunity.

All hunts include:

shooting license, drinks, unlimited birds, cleaned and vacuum packed.

*Must be used prior to 3/15/12.

Ad o

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age

69

PLANTATIONLumber & Hardware

Balls for $1

SterlingL I N K S

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*Ad good through February 2012.

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RICHMONDHILLREFLECTIONSMAG.C OM 23HEATING AND AIR CONDITIONING · SERVING RICHMOND HILL SINCE 1980.

192 Edsel Drive · Richmond Hill, GA 31324 · 912.756.3102 · www.galbreathandsons.com

A GALBREATH & SONS T! DITION

Upon graduating with a Bachelor in Business Administration from Valdosta State University this December,

Steven Galbreath will join his father at Galbreath & Sons, Inc. just as he joined his father many years ago. “We are

thrilled that Steven has chosen to join the family business and help carry on 30 years of tradition offering quality

heating and air services to Richmond Hill,” says Larry Galbreath. Steven is a 2007 graduate of Richmond Hill

High School. He and his fiance, Amanda, will make Richmond Hill their home upon celebrating their marriage next

October. “I loved growing up in Richmond Hill, loved the town and the people. Being away for four years I missed

a lot with my family, especially my three little brothers. I’m glad I will be back with them and continue to watch them

grow. It’s a great area to raise a family and I get to do it while working with my dad,” says Steven Galbreath.

Merry Christmas & Happy New Year

! e GalbreathsLarry, Mindy, Steven, Amanda, Josh, Colby & Brayden

`


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legacies&lore ! making chocolate

All Things Chocolate & More

ALL THE REASONS WHY

is so good!

wBy Angela Hendrix

Photos by Shawn Heifert


wWe all have weaknesses. Mine just happens to be chocolate. Milk, dark, or white chocolate: I’ll take it all. I have been known to steal it from my children. I have been known to hide it in my room. It’s an addiction. I know it, but I don’t see it changing anytime in the near future. So, you can imagine my absolute delight when asked to write a story about Richmond Hill’s All Things Chocolate & More and the process of making this oh so desirable viand. The morning of the interview, I hurried in a nervous pace getting my children on the school bus. I skipped breakfast to save some calories for the one or two pieces I thought I might get to try. I walked in and, immediately, co-owners David Willis and Scott Riccelli greeted me like long lost friends. The smells of chocolate were already in the air, and I eagerly started eyeing the display cases filled with heavenly treats. I didn’t have to wonder long about what my palate could expect. Scott put a tray of assorted goodies down in front of me. I stared at him in awe. He shrugged with a little grin and said, “We are Italian; we have a need to feed.” “In New Jersey, every town has a chocolate store,” says David, who owned his own chocolate stores, Chocolate Fantasia, in Lynhurst and Fairfield, New Jersey for 13 years. “We thought at first we would pro-vide our chocolates to local stores, but the more we talked about it, we knew we wanted to open our own. Together, each member of the family plays an important role in serving Richmond Hill as the only chocolat-iers in town.

Top to Bottom: A chocolate blend in the tempering machine;



Within a few months of starting the due diligence process of open-ing a store in our market, the decision was final and the doors opened on December 11, 2010. “We had a great crowd on that first day, and it just also happened to be my birthday. I had customers singing to me; it was wonderful,“ remembers David. From creams, jellies, truffles, caramels, sea salt, nuts, wasabi, potato chips, bacon, beef jerky and combinations of delicious foods, some very imaginative, one can almost find any item desirable covered in David’s own special blends of chocolate. David is not a chocolate maker. Most chocolate shops don’t make their own couverture, as the process of grinding the cocoa bean is very costly, requires serious machinery and a lot of knowledge. At All Things Chocolate & More, different chocolates are melted down to create a unique taste. All of the reasons you will love the creations David, Scott, Margaret and Rosalie make are all of the reasons you appreciate most other fine things in life. The attention to detail and the willingness to make sure each item leaving their shop is of the greatest quality possible is impec-cable. Even the chocolate covered strawberries “sleep” under a blanket in the refrigerator until placed in the cute little logo adorned box wrapped for you to enjoy their freshness. All Things Chocolate & More is the only place in the world where you will find an “Oh My,” something you’ve simply got to try. This is Rosalie’s special creation. It includes two layers of milk chocolate, pret-zel bits, sea salt and peanut butter. Its name came from the immediate response given after the first time Margaret tasted her mother’s trial combination. She, like her mother, loves creating her own mixtures, like the “Hot Mess,” which most often tempts their customers. Rosalie, dubbed the Wizard of Roz, is the magic behind most of the creations at All Things Chocolate & More. A master combiner, Rosalie devours cookbooks like most people do novels and then combines reci-pes to put her own twist on things. Not only do you find her creations in the chocolates offered, you’ll also find dishes like Stromboli, Italian quiche, Budino di Pane, Cannolis, Pecan Pie Delight, Panzanella Salad and more all available for your family to try. Deciding my research wasn’t quite done, I traveled back with my children on a Saturday afternoon. They squealed over the chocolate forms (they have more than 400 molds in stock). They gorged on the chocolate covered gummy bears and chocolate rainbow snowcaps and begged me for the chocolate lollipops. Talking to a few people in the store, I learned I might not be the only one with a chocolate addiction in Richmond Hill. Regular customer Kerri Krug points to the salted

caramels and the Espresso Truffles. “See those,” she says, “I can’t live without those. They are just divine.” With so many choices of delicious, handmade chocolates, All Things Chocolate & More is sure to be slammed this holiday season. The choco-latiers are already making more than 300 pounds of chocolate a week! The process is neat, but the end result is more than a treat! Q

The chocolate arrives via truck in huge blocks. It is composed of three to four fatty acid crystals. When melted, the crystals in the cocoa butter separate, but through tempering, are put back together in a stable form. Tempering keeps the chocolate glossy and causes it to break with that distinctive “snap!” Untempered or incorrectly tempered chocolate can be brittle. It can also appear lackluster or spotted because the co-coa butter separates from the chocolate. This process can also make crystals visible.

Everyday, our local chocolatiers temper chocolate for use in their creations!

To temper the chocolate, they break down the blocks and melt the chocolate at 110 degrees, keeping the temperature within one degree or it will not be us-able. They then cool the chocolate and use a technique called seeding, which means adding chocolate chunks to the existing chocolate to help show the chocolate how they should form. The chocolate is then reheated to about 90 degrees and is ready for use.

legacies&lore ! making chocolate


MMMMM Have a healthy and safe holiday season. MMMMM

Courtney Camp Highsmith, D.M.D.Cosmetic and Family Dentistry

11344 Ford Avenue, Parker’s Retail Square, Richmond Hill 912.756.4060

[email protected]

MM

Real Estate Family Law

Personal Injury Medical Malpractice

General Practice Litigation

Wills & Probate Business Formation

Michele Henderson

Kathryn Shelton

10950 Ford Avenue, Richmond Hill

www.richmondhilllaw.com

HendersonLAW FIRM, LLC

“Over 25Years of Service in Bryan County”

RELATIONSHIPS BUILT ON TRUST.

10950 Ford Avenue, Richmond Hill

www.richmondhilllaw.com

Jeremy McKenzieof Counsel

Wishing everyone a Merry Christmas and a happy holiday season.



912.727.3473 Located at the Ft. McAllister MarinaWinter Hours: Tuesday-Thursday 4 p.m.-10 p.m.

Friday-Saturday 11 a.m.-12 a.m. Sunday 11 a.m.-8 p.m.

NOW OPEN

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Fridays!NOW OPEN

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Join us for Lunch Friday–Sunday or Dinner Monday–SundayCheck Facebook for current entertainment and events.

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December 3rd for the Ft. McAllister

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Find more details

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RICHMONDHILLREFLECTIONSMAG.C OM 33RICHMONDHILLREFLECTIONSMAG.C OM 33

legacies&lore ! high tide fun

By Angus McLeod

Photos by Cobblestone Photography

Shooting Red


L

legacies&lore ! high tide fun

Late this summer about a dozen of us were sitting around Gene Dan-iel’s dock, on the Belfast River, talking about fishing. We had just fin-ished a wonderful fresh sea trout supper with slaw and hush puppies to boot, when the conversation turned to the fact that this area has a lot of high tides and muddy water. Over half of each month, tradi-tional inshore saltwater fishing is lost due to muddy water caused by high tides, rain or strong winds. Everyone was in agreement with this when Toby Hansen corrected us and asked if anyone had ever sight fished for Redfish in the marsh during a high tide. Jason Harris had with some success, but Chris Kalinowsky, Gene and I had tried it with no success. Toby Hansen is a local fishing and hunting guide who, as far as I know, was the first man to ever target Redfish out in the marsh on extreme high tides. Toby went on to explain how exciting this type of

fishing is. He said that one of his clients told him it was like shooting Redfish with a rod and reel. I asked Toby if he would take me fishing, so that I could write the story of the adventure I could see spinning in my mind. Jody Laing spoke up and said, why not take a kid fish-ing? Jody’s suggestion was great, and Toby took 14-year-old Brennan Daniel out for the adventure I was dying to write about. We met Brennan at Ft. McAllister Marina, after school, one Wednesday afternoon in September. Toby showed up with his skiff, and Brennan showed up with his rod and reel. I was a little worried as Toby inspected Brennan’s fishing equipment but quickly learned that I had nothing to worry about. It was a very proud Brennan who handed over his fishing rod, built by Dan Rhinehart of Georgia Coast Custom Rods. His Penn spinning reel was loaded with 40 pound braded line.

you could hear the Penn reel drag screaming as the line was pulled from the reel. The rod was bent

What


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Brennan piloted Toby’s skiff away from the marina and toward our secret destination be-hind Ossabaw Island. During the 20-minute trip, Toby rigged Brennan’s fishing rod with a large gulp and two feet of strong leader, all the while giving instructions to Brennan on what to expect and how to sight fish for large bull Redfish. There were four of us follow-ing Toby and Brennan in another boat, each ready to catch some important piece of the adventure for the magazine. I could not help but to think of how much pressure Brennan must have been feeling. Here was a 14-year-old running a boat he was unfamiliar with to fish for a species he had never fished for, us-ing a method that was alien to him, with four people depending on him for a great read. When we arrived at the fishing spot, Toby informed us that conditions were not the best. We only had a 7’8” tide; the best fishing was a tide over 8’8”. Toby polled the skiff 100 yards out into the marsh to a spot where the big Redfish would hopefully be swimming. Since the adventure recording crew did not have a skiff of our own, we held back a bit so not to run aground. But we were close enough to see the Redfish breaking water as they fed ahead of the skiff and close enough to catch the magnificent photos that were to come. Toby


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May Your Holidays be filled with love and peace.

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made little or no noise as he expertly polled the skiff through the marsh grass. As soon as the small boat came to a stop, Toby instructed Brennan to start fishing. Toby was standing on a platform built over the motor, where the vantage point was superb. From here, he was able to tell Brennan where the fish were feeding and where to throw his jig. Brennan threw time and time again at his target only to see the fish swim off in another direction. This is very hard fishing; you have to place the bait in just the right place, right in front of the feeding fish. If the bait makes too much noise, or hits too close to the big Redfish, off he will swim. While Brennan and Toby fished, I took a moment to enjoy the beauty of my surround-ings. As I turned my attention from the fish-ermen, I noticed five Whitetail deer stand-ing on an old dike out in the marsh, and, as I looked even closer, I saw a nice buck standing in the woods along the marsh line. Ossabaw Island is a special place. Not only could we see the deer, but we could hear a large group of wild pigs feeding in the Palmettos on a nearby hammock. Out over the marsh were several Great White herons and you could hear the Marsh Hens telling all who would listen that the tide was turning. Just as I turned back to look at Toby and Brennan, a large Redfish struck Brennan's gulp. You could hear Toby giving instruc-tions, like a drill instructor, to Brennan as he began to bring the fish toward the boat. All of a sudden, Brennan's line went slack and I knew he had lost his fish. Toby told Bren-nan that the fish had spit the gulp out but was feeding right beside the boat, and that he was to cast again at the fish. Brennan did an underhand flip of his bait, and it landed inches in front of the feeding Redfish. Al-though I could not see it, Toby later told us that the fish inhaled Brennan's bait, and he set the hook like an expert! The fight was on; you could hear the Penn reel drag screaming

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as the line was pulled from the reel. The rod was bent double as Brennan fought the pow-erful Redfish. What seemed like forever was only about five minutes of real suspense! You could tell by looking at Brennan and Toby that the pressure was gone. As Bren-nan held his trophy up for pictures, we saw the proof that both guide and fisherman had done their jobs. Q

! ! ! ! !Editor’s Note:

If you want to experience sight fishing for RedFish with Toby Hansen, contact him at 912.463.1461. Dan Rhinehart’s Georgia Coast Custom Rods are available at Plantation Lum-ber & Hardware in Richmond Hill, Georgia.

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aroundtown ! made locally, used globally

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Catherine Garrido is proud to an-

nounce the expansion of Richmond

Hill’s Milan Day Spa to a second loca-

tion on Broughton Street in Savannah.

1 East Broughton Street.

Monday – Friday 10am – 7pm and Sat-

urday 9am – 6pm. 912.236.4900 or

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your appointment today.

The 62nd Annual Christmas Tea at the Midway Museum will be a hot hit. Saturday, December 10th, 2011 from 11am – 3pm. Tickets are $10 per person and include hot tea, scones and other delicious tea time treats. Reservations are required: 912.884.5837 or [email protected].

The 5th Annual Savannah Book Festival

February 15th – 19th, 2012 at Telfair Square in Savannah.

Renowned author, Stephen King, is one of the featured

speakers at this year’s event! For more information:

Robin Gold, Executive Director 912.598.4040.

A Special Thanks! Jon Seagraves, President of the Richmond

Chris Barr and Ashley McGlohan, presented

a tempering pump to the Richomond Hill

Fish Hatchery on behalf of the Lanier

Chapter of the Coastal Conservation

Association. To become a member of CCA

Georgia, visit the Georgia CCA web page

by going to www.cca.ga.org.

“Viva Las Vegas” Saturday, February 11th, 2012 at !e Richmond Hill City Center. Entertainment provided by Randy Elvis Walker in his highly acclaimed tribute act. Tickets $50 per person and include a dinner bu"et, dancing and entertainment, cash bar with a silent and live auction! Contact Larry Barker 912.756.5942 [email protected] or Ray Pittman 912.727.2835 [email protected].

Ric

hmond HillPRESENTS

The Richmond Hill Recreation Association

has added a new program for people with special needs. For more

information about how to become involved, contact Kay Green

912.756.4075

Holiday 5th Anniversary

Celebration & Customer

Appreciation Night

Wednesday, December

7th 4pm-7pm!


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Dining Club

AroundTown ! a new review

!e Evaluation Ambience/Amenities: #rst impressions to décor, cleanliness, layout and even the restrooms.

Drinks: not only the variety of wine, beer, cocktails and non-alcoholic drinks, but how they are served. !e Bellini test: because we live in the peach state, we ask the bar at each restaurant to make this champagne/peach cocktail for us – even if it is not on the menu! !e designated driver or pregnant ladies are exempt of course.

Food: the quality is vital but the selection and presentation are also important to us, as is whether the menu is appropriate to the venue.

Service: as we all know, this can make or break the dining experience.

Value for money: this does not mean `was it cheap?` but `was it worth it?’

LIFE advises on appropriate attire, indicates the best feature of every venue and provide each restaurant’s Unique Selling Point (USP) – a marketing term which di"erentiates it from the rest – plus a personal comment about why one of them especially liked each restaurant and the perfect occasion to visit.

As the month of December brings the antici-pated Christmas break, we all look for things to do to entertain our children and celebrate the festive feelings within our fun-seeking hearts. !e ambitious head to the Savannah

Civic Center to lace up the ice skates. Ok, it’s man-made, but for some reason the mittens and scarves really do add to the Christmas spirit. Something about the holidays makes some of us feel like getting all dolled up for a show at the theater. O$en times, fun takes us outside of Richmond Hill. We asked the LIFE Club to recommend a restaurant or two for those splendid annual holiday activities in Savannah. We hope their reviews help you complete your experience! Q 1to

51 is an extremely poor score and 5 is an outstanding score. An overall average score above 3.5 means the restaurant is highly recommended, and anything above a 4 is a real wow!


Indulge in the Holiday Season


“Hunger is the best sauce in the world." — Cervantes

AroundTown ! a new review

TAKING THE FAMILY ICE SKATING AT THE CIVIC CENTERVenue: Leopold’s Ice Cream — 212 East Broughton Street, Savannah 912.234.4442 www.leopoldsicecream.com Appropriate Attire: Casual

Ambience/Amenities: 4

Drinks: 5 (best feature with a wonderful range of milkshakes,

!oats, sodas, co"ee, cocoa and steamers, plus #esh #uit drinks)

Food: 4.5

Service: 3.5

Value for Money: 3.5 (best feature)

OVERALL SCORE: 4.1 – HIGHLY RECOMMENDED!

USP – Leopold’s is a Savannah institution which was founded in 1919. #is 1950s style soda bar provides an authentic reproduction of a bygone era in U.S. culture. #e restaurant’s display of movie posters, and the playing of soundtracks, honors the Hollywood producing career of Leopold's son Stratton. Open from 11am every day, it is the perfect place for sandwiches, snacks and, of course, the famous ice cream. Enjoy it before or a&er your Civic Center skating trip (which will again be open for public ice skating this year from early Decem-ber into the New Year).

ORVenue: Vinnie Van Go Go’s Pizzeria — 317 West Bryan Street, Savannah912.233.6394 www.vinnievangogo.com Appropriate Attire: As Casual as you like!

Ambience/Amenities: 3

Drinks: 3 (best feature – amazing pizza by the slice or pie)

Food: 5

Service: 4

Value for Money: 4.5

OVERALL SCORE: 3.9 – HIGHLY RECOMMENDED!

USP – In Savannah’s City Market, this pizzeria is very informal – "rst come is "rst served, and they only take cash. It has a laid-back atmo-sphere and endless choices of pizza – but not much else. Make sure everyone in your group is a pizza lover.

" Vinnie Van Go Go’s is the perfect place for the whole family to grab a quick slice of pizza on the way home "om a busy day out downtown.”

— Mrs. Forty-Something

"For a fun and eventful day downtown –with children – during the holidays, let the kids build up an appetite by taking them ice skating. !en, as a treat, go to Leopold’s for their "eshly prepared drinks, sandwiches and delicious desserts. — Mrs. Twenty-Something


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Happy

HOLIDAYS PRE THEATER TREATVenue: 17hundred90 Inn 307 E President Street, Savannah 912.236.7122 www.17hundred90.com Appropriate Attire: Smart Casual to

Semi-Formal

Ambience/Amenities: 5 (best feature)

Drinks: 4

Food: 3.5

Service: 4.5

Value for Money: 4

OVERALL SCORE: 4.2 – WOW!

USP – An intimate and historical inn and restaurant tucked away on East President Street, with a cozy "re in winter, friendly atmosphere and accommodating service complimented by a great pianist makes 17hundred90 a real treat. Open for dinner from 5:30pm, it is the ideal choice before going to see `A Christmas Tradition’ at the historical Savannah #eater, a short walk away on Bull Street. Or, make a night of it with a leisurely meal, drinks in the lounge and, if you like, guest rooms are available. You don't need to drive home.

! ! ! ! !Editor's Note

!e LIFE dining club is a legitimate group of local women who wish to keep their

identities anonymous. !e views expressed are their opinions and do not represent the views of Richmond Hill Re#ections. If you

wish to submit a restaurant for their review, please email info@richmondhillre#ections-mag.com and we will forward the request to

the members of LIFE.

"We celebrated my birthday here in the holiday season, and it was an idyllic escape with close "iends away "om the hustle and bustle of the pre-

Christmas rush.” — Mrs. !irty-Something


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2518 Highway 17

Richmond Hill

Entertainment ScheduleNovember 18th: Violet Hill

November 25th: The Positions

December 2nd: Liquid Ginger

December 9th: Jon Lee & The Canebreaks

December 16th: Magic Rocks *Tacky Christmas Sweater Party

December 23rd: Hitman

December 30th: Fundamentals

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By Appointment OnlyDrop Off Welcome

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Wishing You a MERRY

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I By Catherine C. Grant, MSPAS, PA-CThe Urgent Care Center of Richmond Hill

Photos by Patti Todd

Emily Fromme, an 8 year-old girl

from Richmond Hill, has been

riding for about two years. She

was diagnosed, at birth, with a disorder

known as Arthrogryposis, which limits the

movements of her joints. She has excelled

in the Horsin’ Around program and looks

forward to her session each week. JoAnne

Fromme, her mother explains that, “She has

always had a passion for horses, but this has

been a dream come true.” Emily has had

remarkable improvement in her strength,

posture and balance since beginning the

program and has set a goal to “one day ride

all by herself.” Emily is in third grade at

Richmond Hill Elementary School.

AroundTown ! equine therapy

It has been said that “the outside of a horse is good for the inside of a man," and, boy, do the people at Horsin’ Around know what that means. Established 11 years ago, with just three riders coming one night per week, the program now has over 36 riders on the schedule each week. Horsin’ Around is a non-profit, therapeutic riding pro-gram whose mission is “to enhance the development, both physically and mentally, of special needs individuals utilizing the unique assets provided by horseback riding and human interaction.” This amazing program is certified by the Professional Association of Therapeutic Horsemanship International (PATH International). Horsin’ Around was the vision of Judy Clark, a registered nurse for 30 years and an avid horsewoman. She and Lanette Yeakley, a physi-cal therapist at Backus Children’s Hospital, founded the program in September of 2000. The program currently utilizes six horses, due to the recent loss of Skipper, the program’s 32-year-old patriarch. These horses are not just any horses; they are “just the right” horses that were hand-picked and individually trained to be part of this very spe-cial team. “It’s so funny how these horses can sense when a person has a special need. They walk slower and pay attention, as if they know that what they are doing is important– and they love every minute of it,” explains Karrie Henry, who lives onsite to care for the horses. She also directs the day-to-day operations of the organization.




When you enter the grounds of Horsin’ Around, you immedi-ately know you are in a very spe-cial place. Smiling volunteers in matching red T-shirts and name tags greet you, and their enthusi-asm and passion is evident. There is a large arena, built by Boy Scout Troop 486 of Richmond Hill, that allows the program to con-tinue rain or shine. Strict guidelines, however, dictate when the pro-gram must be rescheduled due to inclement weather. As riders arrive for their sessions, you can sense their eagerness and joy at being there. Watching them move throughout the course, you see them engage in different activity points where, based on their abilities, they may do things such as hit a ball overhead, pull rings from a tree and throw a basketball through a hoop – all while on horseback. Some riders who have learned to be more independent are able to go through cone ob-stacles. A custom-made ramp and platform allows the riders to mount and dismount the horses more easily. It also gives the volunteers and instructors better access to aiding the riders during this important and very dangerous time of each session. When the program started, they actually used two sets of steps from a mobile home before Judy Clark personally borrowed $2,000 to build this special ramp. Amazingly, within six months of her leap of faith, there was an unexpected in-crease in donations that paid off the ramp loan. Therapeutic riders have a wide range of special needs, but to quali-fy for the program, they must have a doctor’s recommendation before being evaluated by a certified PATH instructor. Riders are scheduled on Tuesdays and Thursdays and come weekly for their 30-minute ride. Each program is tailored to meet the specific needs of each per-son, based on his or her strengths and weaknesses. Present each night alongside the PATH instructors, there are usually 15 to 20 volunteers who have undergone specialized training. On Thursday’s, Becky West, a licensed Physical Therapist, is present to assist some of the riders with more complex physical limitations. Most volunteers have years of experience with horses and many have been with the program for a very long time. Jill Stanbury, a Richmond Hill resident and two-year volunteer explains, "This program has been a blessing, allowing me to use my experience with disabled individuals and my love for horses. It is amazing to see the joy that each rider experiences. Horses don't see disabilities. They do not judge. They want to be loved and treated with kindness. I think that's why these special riders love to come to

Horsin’ Around.” Jill is on her way to becoming PATH certified. Thomas is one rider whom both Judy and Karrie share with me as we discuss the impact Horsin’ Around has made on so many riders and their families’ lives. Thomas began riding in 2001 when he was nine years old. He had been undergoing tradi-

tional Physical Therapy his entire life. Thomas was born with Spastic Quadriplegic Cerebral Palsy and, at the time of starting equine thera-py, he was not able to sit unaided. According to Judy, who remembers it well, “After seven to nine sessions, he was all of a sudden sitting up all by himself.” Before this, Thomas could not even sit on the edge of the bed without assistance, not even for a few minutes. What sounds like a minor accomplishment changed the quality of his life tremen-dously, as he was then able to do things he hadn’t been able to before such as ride in the front seat of the car, eat with less difficulty and breathe with more ease. (Things that most of us take for granted each day). “We knew he was enjoying riding because although he is not verbal, he would grunt, smile and point,” says Judy. His enthusiasm for riding continued and, within two years, he was able to hold the reins independently and turn the horse with one hand. Before Thomas began riding, he would have to be put into a body cast each and every summer, because his legs would scissor as a result of spasticity or continuous muscle tightening. Since he began riding 10 years ago, he has not had to be put into a body cast at all! The way a horse moves is very similar to the way humans move, therefore riding builds core strength and promotes flexibility. The warmth the rider experiences from the horse is what aids in the person’s flexibility. Therapeutic riding is not limited to helping with just physical de-velopment. It is very effective in aiding with emotional development as well. Anthony is 10 years old and has a high-functioning form of Autism. His mom Jennifer explains, “This has given him an opportu-nity to work with animals that he otherwise would not have had. Over the last year of riding, we have seen his confidence and pride develop significantly. It means so much to him.” Anthony is passionate about riding and has set a goal of riding in the Special Olympics next year! He often helps Karrie around the facility doing all kinds of various tasks. As you can imagine, running such an outstanding program does not come cheap. Horsin’ Around depends on the generosity of those who believe in the difference they are making in the lives of the rid-

AroundTown ! equine therapy


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Christmas

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ers and their families every day. With a bud-get of $60,000 a year that covers “just the basics,” such as feeding and caring for the horses, safety equipment and insurance, the program has never charged anyone. Without a doubt, the people at Horsin’ Around are making a difference in the lives they touch each and every day! There are lots of ways to get involved, from sponsoring a horse to volunteering or just passing the word along about the amaz-ing things being done at Horsin’ Around. To find out more information about how you can make a donation, volunteer or if you know someone who may benefit from a ther-apeutic riding program, go to their website at www.HorsinAround.org. If you are inter-ested in learning more about Hippotherapy, or therapeutic riding programs, more infor-mation can be found at www.pathintl.org. Q

By John Anthony Davies

I saw a child who couldn't walk.Sit on a horse, laugh and talk.

And yet could not walk unaided.

I saw a child, no legs below,Sit on a horse and make it go

And places he had never been.

To sit and stare,

I saw a child who could only crawl,Mount a horse and sit up tall

And the same child was heard to say,


By John Anthony Davies

I saw a child who couldn't walk.Sit on a horse, laugh and talk.

And yet could not walk unaided.

I saw a child, no legs below,Sit on a horse and make it go

And places he had never been.

To sit and stare,

I saw a child who could only crawl,Mount a horse and sit up tall

And the same child was heard to say,

HARVEY AND HENDRIX, PC

Happy Holidays.

Linda B.912.432.1646

[email protected] [email protected]

Call me

Selling Richmond Hill, Georgia

Linda B.

MAGNOLIA COASTALPROPERTIES, LLC

912.756.6888

355-7711

756-6888

LIVE WORK PLAYR e s i d e n t i a l C o m m e r c i a l Prope r t y Managemen t

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By Captain Wild Bill

Photos by Joyce Jarrell

Hand-painted Art i s t Render ing by Chris Walker - cnwalkerdesigns.com

Is land Hopping


IIt has islands, beaches, soft sand, puffy-white clouds, bod-ies of water like creeks, rivers, an ocean, miles and miles of salt marsh teaming with life. It supports a vast food web of living creatures and an abun-dant plant habitat. Vegetation in many places thrives un-touched. These things are so valuable and make the Georgia Coast priceless. This is a good word for describing Sapelo. It’s a modern day treasure island with countless riches.

people&places ! nature in abundance


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Located between US 17 and I-95Bill & Jennifer Cox,

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PHARMACYPHARMACY


You’ll start feeling the island’s vibe from the mainland at Meridian, a town so small and quiet it reminds one of how small a town can be. You’ll leave your car near the dock and visitor’s center and catch the ferry. One-third of our entire country’s salt marsh, along the Atlantic Coast, lies here in Georgia between barrier islands and the mainland. A place called Sapelo Island sits smack in the middle of the Georgia barrier islands. Its name evolved from a long gone Spanish mission, San José de Zápala. The ferry ride aboard the Katie Underwood is a quick seven miles (20 minutes) to Sapelo’s main dock. Marsh Landing Dock shares a similar energy to the Meridian dock, but now you’re on Sapelo – and, wow, it’s different than any place you’ve ever been. If you choose a guided tour, you might get picked up by an old school bus and whisked away onto narrow roads. No worries; you won’t see traffic. The initial approach will move you with the beauty of majestic Live oaks covered in Spanish moss leading to the Reynolds Mansion. The moss glows from filtered sunlight through oak cano-pies – giving life to ghost-like trees dancing around the mansion. A visit to the mansion, and other hidden island gems, will take you back in time. In front of the Reynolds Mansion is Beach Road, a straight path to Nannygoat Beach and the beach pavilion. If you hang a right (the only right) off Beach Road, you’ll discover the second oldest brick lighthouse in the country. The Sapelo Lighthouse started operation in 1820, during the bustling shipping days of cotton and

timber. It faces the mouth of Doboy Sound which heads toward the old town of Darien, Georgia. If you can handle a long beach walk, a nice photography opportunity awaits at the southern tip of Nan-nygoat. During low tide, it offers a sprawling beach view toward an opening of a small creek with the 80-foot red and white striped light-house in the background. One of the nicest hangouts for a beach lover’s picnic is the Nan-nygoat Beach pavilion. In the heat of the summer, it’s a tad cooler un-der its shade. If there’s an ocean breeze, it’s downright perfect. A less traveled beach is located northeast on an adjoining island, considered part of Sapelo, called Cabretta. Between the little and big islands is a tiny beach creek called The Big Hole. Cabretta Island is isolated and rugged with a state campground available for groups of 15 to 25 people. Follow the ocean’s edge around the northern tip of this little island until you see pieces of fallen trees, along the beach, that have turned into sun bleached driftwood. This is Cabretta Inlet, the ocean’s en-trance into Blackbeard Creek. Across the creek is Blackbeard Island. Here’s a treasure tip: Cabretta Island, Blackbeard Creek and Black-beard Island are magical places for people looking for the out-of-ordi-nary coastal experience full of nature. Inland, not far from Cabretta, is Sapelo’s Gullah/Geechee com-munity of Hog Hammock. Many residents of the old community are descendents of long lasting families of the island. They’re resourceful

at Chocolate on Sapelo; Shrimp boat off Sapelo.

people&places ! nature in abundance


people. Some of them are entrepreneurs providing lodging, tours, a tiny general store (B.J.’s Confectionery), a restaurant (LuLu’s), books about the island and their heritage and handmade items like dolls, cast nets and sweetgrass baskets. The baskets hint at the pleasant aro-ma from woven Sapelo sweetgrass, Spartina patens, held together by strips of saw palmetto fronds. The skill to make one has been passed down through generations. Sapelo’s history includes the Southern Plantation era, and there’s a place there with stucco ruins once known as the Chocolate Planta-tion. It was a cotton plantation built around 1819 and named after the area’s Guale Indian village before it called Chucalate. Near the old Chocolate Plantation is an incredible reminder left from native Indi-ans once living on the island: a shell ring, 9 to 12 feet high and at least 300 feet wide, mostly made of oyster shells. Alongside the history of native, Spanish, French and Geechee inhabitants, the plantation ru-ins, and the old lighthouse, there is a historical charity started on the island by R.J. Reynolds, Jr. Many have heard of the island’s mansion and stories of the drink-ing lifestyle of the late millionaire businessman, but did you know his generosity led to the creation of the University of Georgia’s Marine Institute (UGAMI) in 1953? R.J. Reynolds, Jr. invited the University to the island to study the ecology of our coastal marshes. He provided an ideal location, and his dairy barn, with hot and cold running water and steamed heat, was turned into a marine laboratory. This became

the first serious research center in the world for marshland habitat. UGAMI, today, from the old barn, studies what helps the salt marsh thrive with micro-organisms, plants, crabs, shrimp and fish. With surrounding emerald-green marshes, thick maritime forests, sandy white beaches and history etched into its core, this island is full of treasures. Take, for example, the large field near Long Tabby. In early Autumn, the field turns into a sea of purple with wild flowers called Blazing Star (Liatris elegans). Thousands of butterflies flutter around the purple blooms. Mostly, they are the nectar-feeding Gulf Fritillary (Agraulis vanillae), adding vibrating bits of bright orange to the field. Stand still long enough to focus your eyes, and you’ll dis-cover many other species of pollinators, smaller and less detectable, buzzing about. Sapelo Island is a timeless place ideal for an escape into nature, or a visit into another time era. She is a beautiful lady with an island swagger and on my list of “must see” places along the Georgia Coast. Touring and lodging is available. A reservation is required with the Sapelo Island Visitor’s Center 912.437.3224, or with one of the is-land’s residents. Q

! ! ! ! !If you’d like to see Cabretta Island, Blackbeard Creek and Blackbeard Island, you can arrange a boating trip with Coastal Georgia Adventures 912.884.4223.


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THE BEST GIFT,

faith and family.


TThis summer, Richmond Hill lost a wonderful person and gifted writer. Shirley Hiers was a lifelong resident of Rich-mond Hill and she knew its early characters firsthand. She knew the sleepy little town of a few hundred people and watched it as it blossomed into the tens of thousands of peo-ple who reside here today, all the while adding to her book of true stories. There will never be a storyteller like Mrs. Shir-ley. With her quirky demeanor, she wrote them, one by one, recounting the images and fun of the days gone by. To honor Shirley and her time spent with us at Richmond Hill Reflections, here are a few stories that brought back a smile to those who worked alongside the beautiful, talented lady who wrote them a few years ago. Q

people&places ! special memories

She Loved Richmond HillShirley Hiers

L to R: Shirley dressed for a New Year’s Eve

party at Charlie’s Rendezvous and

Steakhouse;Shirley Hiers, 2009.


Shirley's Christmas Tradition

Close your eyes for a moment and envision a little blonde-haired, blue-eyed girl living in a small

country town in South Georgia. The smell of sunshine and fresh air gently wafted from her hand-me-down gingham dress. Her tanned bare feet gleefully skipped through the warm, sandy hopscotch squares without stepping on the lines. Her name was Shirley and she was born to a hard-working family in Richmond Hill a long time ago. Shirley grew up hap-pily surrounded by a close connection to her town’s people and its coastal environment. Shirley was happy; life was simple and pre-dictable. Her deep-rooted family traditions gave her a sense of being safe and loved. As much as Shirley loved the summers, she could hardly wait for Christmas to come. When summer came to a lazy end sometime in early October, she knew the cooler weather meant Christmas was not too far off. She began writing her letter to Santa Claus almost as soon as Thanksgiving dinner was over, thinking very carefully about each thing she wished for. Her list was not very long be-cause her Mom always reminded her that San-ta had to bring toys to a lot of children. Shirley wrote her letter in her very best handwriting, making sure Santa would be able to read every word. After she finished writing her letter, she walked to the end of the dirt road and mailed

it to Santa at the North Pole. When Shirley was a little girl, there were no televisions in Richmond Hill, but her mom had a radio they kept in the kitchen. Every day, Santa would come on the radio and read the letters he had received, and Shirley would sit quietly on the kitchen floor and listen. One day she heard him say he had a letter from Shirley in Rich-mond Hill, and he began to read it. Wow! Santa was real… he was on the radio… and he was reading her letter! He actually said he was going to bring her the beautiful bride doll that she had seen upstairs in Kress’s on Broughton Street in downtown Savannah. Two weeks before Christmas, Shirley’s mom would go to the hall closet and pull out the big box that held all of their treasured Christmas decorations. To Shirley, there was something reassuring about pulling the top

Shirley wanted to write a story about tradition and its importance, especially instilling it in our children. She was very fond of Christmas and the memories of her own childhood, but she knew she couldn’t write a story about herself. Shirley loved her grandkids and wanted our readers to have a story in the magazine that they would be able to open up and read to their own kids at Christmas! This story was about her! In the original story, the little girl was called Ellie. In the reprint, we reveal that her name was really Shirley. — Jami & Paige

off the old cardboard box: year after year the special box brought back memories of all the Christmases before. The oblong glass “bub-bling” lights were her favorite. She would stand very still beside the tree until the lights warmed up enough for the water inside to start bubbling. They were so beautiful – they made the tree come to life! At school, Shirley made a star from construction paper, which she carefully smeared with paste and then sprinkled with red and green glitter. It was so important to her to find just the right branch to hang it on when she got home. In Shirley’s family, there was no right or wrong way to decorate the Christmas tree. She and her sisters were allowed to decorate as the yuletide spirit inspired them. Decorat-ing the Christmas tree together was a family tradition – it was always done after supper. As soon as the tree was decorated, Shirley would lie on the floor in front of the fireplace, with its big crackling fire, and watch the twinkling red, green, blue and yellow lights and dream about Christmas morning. Each year Shirley thought the tree was the most beautiful one she had ever seen, even though it was deco-rated with the same lights and ornaments that had been in the family since she was born. When Christmas Eve finally arrived, Shir-ley and her sisters carefully laid their stock-ings – their Dad’s large work socks were per-

Shirley as a young girl.


fect – in front of the fireplace. The last thing they did before they went to bed was put out cookies and milk for Santa. He would be get-ting hungry after his long sleigh ride all the way from the North Pole. Shirley went to bed early; after all, Santa would come only after she was asleep. Sure enough, when she awoke the next morning, several hours before daylight, Santa had come! She could hardly believe her eyes! She had proof that he had been there: the cookies and milk were gone! There, under the twinkling Christmas tree, was the beauti-ful bride doll she had wanted for so long! He had left a ballerina doll for one of her sisters. It had long legs and a lacy net ballerina cos-tume. Her younger sister had been wishing


for a monkey, and there it was, all soft, black and cuddly. They squealed with delight! In each of their stockings were sparklers, color-ing books, crayons and a small wind-up doll that crawled, as well as candy, fruits and nuts. Finally, after a whole long year, it was Christ-mas morning! As Shirley grew older, she still loved to get out the box of Christmas ornaments. Al-though some of the fragile ornaments had a few chips and dents, they were kept because they mattered; they were a part of her special childhood memories. In today’s world, where nearly everything is disposable, traditions remind us that some things were meant to last. Family traditions ensure that the warmth and closeness of fam-

Shirley wanted to do a story on Charlie’s Rendezvous from the moment she walked through the door. It embodied such a moment in time to her. She felt that in otherwise sleepy, rural Richmond Hill during that era, Charlie’s had a sense of glamour and “goings on” surrounding it, which piqued her interest then and in her later memories. We agreed, however, that the real story was not only the private dinner club itself, but the many true stories that happened there – many of which should remain behind those locked doors. Though she was just getting started writing, she was pleased with the picture she painted of Charlie’s- with the club in focus in the foreground and with a blurred background that draws one’s attention. I loved her enthusiasm; and her picture in the story! — Julie Osteen Seckinger, Editor 2005-2008

ily ties grow year after year. Social scientists now agree that effective family traditions promote a sense of identity and a feeling of closeness, a sense of security and assurance in the modern fast-paced and ever-changing world. It’s not too late to begin a lasting fam-ily Christmas tradition. Now that Shirley is all grown up, she has her own special box of Christmas lights and ornaments; many were made at school by her grandchildren. She, like her mother before her, lets them hang those ornaments wherev-er the yuletide spirit inspires them. And each year she thinks the tree is the most beautiful one she has ever seen! Q

Rendezvous? Yes. This was Charlie’s place. Many years ago, this quaint, unassuming place held friends as

well as lovers in a timeless trance. There will never be another Charlie Bridges. Nor will there ever be another lounge or steakhouse in Richmond Hill the likes of Charlie’s Ren-dezvous.

Charlie came to Richmond Hill from Florida via Savannah in the early 1950s. He brought his orange juice business from Bay Street to Richmond Hill and opened a place called the Orange Court. Orange Court eventually became Charlie’s Rendezvous and Steakhouse. This was during a time when tre-mendous activity was swirling through Rich-

mond Hill. Tourists going to Florida traveled the two-lane Highway 17 South, which ran just a few feet from Charlie’s doorway. Al-though the interstate came to Richmond Hill in the early ’70s, not surprisingly, Charlie’s business wasn’t affected. Charlie’s was not known, nor recognized, by bright neon lights. A single porch light lit

Charlie’s Rendezvousand Steakhouse


the narrow steps that led into a world that provided – and guaranteed – a clandestine cloak of sheer intimacy. There was an unspo-ken code of ethics that one felt immediately upon entering. There were black ceilings, tables with starched, white tablecloths, a dimly lit bar and a small dance floor nestled privately away in a separate room. Charlie tended bar; he enjoyed the repu-tation of pouring a good drink and never watering it down. He was always impeccably dressed in a white shirt, coat and tie. For the 35 years he ran Charlie’s, he never deviated from the high standards he tacitly enforced. He had an almost mesmerizing way of mix-

ing a drink; the tinkling of the beautiful, thin glasses could be heard in the whispered quiet-ness. Charlie served his customers in a man-ner not equaled by many entrepreneurs. His every move was exact, his speech eloquent and his discretion undeclared. Some refer to Charlie’s as a place where glamour reigned. Whatever the perception, one thing remains undeniable – it was bewitching. From the moment one entered the foyer, flooded with a soft, golden glow from the lowly lit brass lamps- it became obvious that a memorable evening was ahead. A myriad of people were found and wel-comed at Charlie’s. Local couples came for a nice dinner out. Young men and women came for light conversation and cocktails with their friends. Charlie kept a watchful eye on

the young ladies and made sure no unwanted or ill-intended advances were made – his was not the place for that. Still others came for a more intimate evening. There were three small cottages out back. They had been mo-tel rooms when it was the Orange Court, but now, Charlie’s was a rendezvous place.In the 1960s, Sarah Carter, a young, beauti-ful, local girl who worked as a waitress for Charlie lived in one of the cottages. Her soft ’geechee accent, along with her inherent southern charms, immediately put the most refined customer at total ease; just as Charlie demanded. Her uniform was a black dress accented

with a bright white apron and sheer nylons. Charlie never allowed his waitresses to wear anything other than a classic black dress. His eye and appreciation for beautiful women ri-valed his astute business flair. Another wait-ress remembers the Lion’s Club holding their monthly meetings there shortly after their inception, but that didn’t last long. Although they enjoyed the steaks, they had to hold their supper meetings someplace else because the lighting was so dim. Sometime during the 1960s, one had to either have a special key or ring the doorbell to gain entrance into Charlie’s. When people rang the doorbell, they were allowed in only after someone made a decision if they were acceptable. Most of the time, it was Charlie himself who looked through a peephole and

swung the big oak door open. It has been ru-mored that the door was locked to protect the clients within. If someone rang the bell and was recognized as potential trouble for a cli-ent inside, Charlie swiftly and discreetly ush-ered the guests out a special back door. Then, there were rumors of some professional busi-nessmen from either Savannah or Hinesville who had personal keys to the inconspicuous back door. They enjoyed the privilege of en-tering the rendezvous from the back rather than making an undesired entrance through the front door. What made Charlie’s so intriguing? What made doctors, lawyers and, reputedly, even a

judge drive miles on a dark, two-lane highway from Glennville, Hinesville and Savannah to get to Charlie’s? Miriam (Pic Miner) Free, a native of Richmond Hill, says with a laugh, “Nobody came to Richmond Hill then, it was a small hick town. But everybody could come in Charlie’s incognito. The local people went to Charlie’s on the weekend; the others went during the week. It was easy for out-of-town-ers to make up stories of business meetings and slip away to Richmond Hill, where no one knew them.” Miriam, like Charlie before her, says, “Mum’s the word!” Some say that when Charlie first arrived in Richmond Hill, he was not readily accepted. The townsfolk had known each other since Richmond Hill was Ways Station. They un-derstood each other’s dialect, casual dress and

L to R: Charlie and Miss Virginia at the bar in the 1950s; Orange Court; Pic Miner free diving into the swimming pool at Charlie’s.



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unhurried manner. When Charlie arrived, with his composed, suave demeanor, some of the locals thought him to be a relocated gang-ster. He was a big man, at least 6-feet, 2-inches tall, and weighed over 200 pounds. It wasn’t until a local tragedy occurred almost 10 years later, one in which Charlie helped, that he was finally accepted as one of them. Miriam recalls how her younger brother, Jackie, had gone on a fateful hunting trip with their brother, Dinky. When Jackie failed to return home from the trip, many people came out to search for him. Charlie cooked the meals for the large search party and fed them every day until Jackie was found seven days later. Barbara and Olin Wright will never forget Charlie. As a young, single, court recorder from Savannah, Barbara and her friends would often go to Charlie’s for a steak sup-per. Olin was Charlie’s personal friend and confidant from the time they met in 1954. Olin was the state commander of the Veter-ans of Foreign Wars. Once, he was planning a state VFW meeting in Albany, Georgia, and needed a stenographer to take the minutes. Charlie introduced Barbara to Olin, and as they say, the rest is history. In 1975, Barbara and Olin were married, with Charlie and his

wife, Miss Virginia, as witnesses. Charlie’s wasn’t merely a restaurant with a bar. There were many facets of this enchant-ing place, including a sparkling blue swim-ming pool a few feet from the doorway that was managed by his mother-in-law, Mrs. Raw-lings. Miriam grew up a few yards away and swam in Charlie’s pool. And her children later swam there; it was a favorite gathering place on the weekends for young mothers and their children. The children lunched on hamburg-ers served from the side door of the restau-rant, while the young women, in search of the perfect golden tan, coated themselves with baby oil and iodine. Janette Smith Haynie, another life-long resident of Richmond Hill, remembers learning to swim in Charlie’s pool. She didn’t mind the mile-long trek she had to walk to get to the pool from her home in Blueberry. To beat the sweltering South Geor-gia heat, swimming was a luxurious pleasure back then, and Charlie had one of the only two pools in Richmond Hill. By all accounts, Charlie adored his wife, Miss Virginia. He was very tender with her, treating her as if she were a fragile porcelain doll. Every night Miss Virginia would come out of their apartment, which was under the

same roof as the restaurant, dressed in a lovely gown. She was almost regal in her demeanor; she was his queen. She would sit at the table at the end of the bar and wait for Charlie to close. The moment she entered the restaurant, Charlie noticed. He never failed to greet her and exchange a few softly whispered words. Later, after the restaurant closed at 12:30 or 1 a.m., they would eat their supper (or breakfast) together. Charlie would then drive the hired help to Savannah before retiring for the night. They would sleep all the next day until it was time for him to pick up the help. When one thinks about how precious Miss Virginia was to Charlie, it’s no wonder that he treated other women with such high regard. He believed women should be treasured and protected; and women trusted and believed in him. Miss Virginia died a few years before Charlie. He died in a drugstore in Savannah, while eating lunch. With Miss Virginia and Charlie, the secrets of Charlie’s Rendezvous were buried forever. The days of glamorous supper clubs are gone. But if ever I’m lucky enough to have a magical rendezvous again, albeit only in my dreams, I want it to be just as I remember Charlie’s. Q


L to R: Janette Smith Haynie learned to swim in Charlie’s pool; Charlie Bridges; Barbara and Olin Wright with Charlie and Miss Virginia.


"Cape Fear," we did a lot of extensive research! Shirley had a gift when it came to working with people, along with a strong love for God and her family, which, to me made her an exceptional person; she will be missed. — Angus McLeod

The year was 1961 and Robert Mitchum came to town to film a movie on the Ogeechee River:

“Cape Fear,” a thrilling masterpiece of re-venge, cat-and-mouse confrontation and mur-der. The film tells the story of a lawyer and his family being terrorized by a just-released con seeking vengeance on the man responsible for sending him up the river for eight years. The movie also starred Gregory Peck, Polly Bergen and Telly Savalas. They created quite a stir among the locals. Most of the country folks had never seen a movie star before, much less one as notorious as Robert Mitchum. The murky waters of the Ogeechee, with its lacy curtains of Spanish moss, provided the per-fect setting for a movie drenched in fear. Cape Fear itself is a landmass jutting out of the North Carolina coast. The Cape Fear River is a part of the Intracoastal Waterway. The haunting 250-mile path of the Ogeechee River, stretching from Greene County in north Georgia to the Atlantic Ocean, has its own cape of fear… 15 miles west of Richmond Hill. Thanks to Hollywood and the likes of Robert Mitchum, Cape Fear will always be synonymous with the Ogeechee River. It was no accident that the beautiful yet mysterious Ogeechee River (surrogate for the Cape Fear River) was the site chosen to show-case the psychotic Max Cady, believably por-

trayed by Robert Mitchum. Directed by J. Lee Thompson, the movie was released in April of 1962. Extensive research reveals many quotes by Thompson and his personal views about Mitchum as a person and actor. When approached to play the villain, Mitchum turned down the role. Still con-vinced he would make a perfect Cady, Di-rector J. Lee Thompson and co-star Gregory Peck sent the actor a bottle of bourbon. A couple of days later, Mitchum sent a telegram to Thompson that read: “I’ve had your bour-bon. I’m drunk. I’ll do it.” The enchanting river, persistent in casting a lifelong spell on those who freely frolic in or near its waters, did not spare the movie’s crew. In true cliché style, Robert Mitchum took to the Ogeechee like a duck takes to water. In his role as the ex-con with a relentless vengeful

streak, he wallowed, swam and hid beneath the river’s dark and secretive waters to taunt the lawyer and his family maddeningly. In some unconventional way, the local people identified with Mitchum. His seemingly lazy style and seen-it-all “bad boy” appeal proved highly attractive to women and men. Director Thompson was thrilled to work with Robert Mitchum, who was one of his heroes. Thompson felt from the start that this had the potential to be a rather ordinary thriller- that it would have to depend greatly on getting the right character-izations and right actors to play the lead parts. Mitchum had begun acting shortly after he joined a theater company as a stagehand and made his screen debut in 1943 acting in sev-eral Hopalong Cassidy westerns, and Thomp-son realized he was fortunate in getting the star to play Max Cady. When discussing the offered part with Thompson, Mitchum said, “This part is a drunk, a rapist and a violent man. And I live my parts.” These words were taken as a sure sign there would be some drama during the making of the film. Without any hesitation or reservation, Director Thompson said, “We did have some stormy passages, but there wasn’t any real difficulty. But the truth is that Robert Mitchum completely lived the part of ‘Cady,’ and you know, he was quite a handful

The Ogeechee EmbracesHOLLYWOOD

Robert Mitchum and Gregory Peck in 1962’s “Cape Fear”.

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on the set.” Mitchum’s early contempt for author-ity led to discipline problems; he spent good portions of his teen years adventuring on the open road. On one of those trips, at the age of 16, he was charged with vagrancy and sentenced to a Savannah chain gang (Brown Farm), from which he escaped six days later. Thompson explained, “Robert never forgot that. He was very hostile in his surroundings, and this helped in the part. His inner rage came out and it was very interesting to work with a man who was so into his part.” Nearly 40 years later, J. Lee Thompson still vividly re-called his star’s seething anger. “Mitchum felt a bitterness against the whole place – against the community, and he had a big chip on his shoulder. So he was always ready to explode, which was great for the picture. I mean, I didn’t try to stop that.” Though sometimes overlooked or under-rated due to his seeming unconcern about his image as a star, Mitchum brought remarkable talent – and a mastery of accents – to any project he found compelling. And he truly excelled in “Cape Fear.” There are a few people around that re-member when the original movie was made; one of them is Lucy Brown. She was in her mid-30's when the movie crew set up camp

at Brown’s Fish Camp, owned by her father-in-law. This camp was situated on the edge of the Ogeechee, accessible by land only via a heavily wooded dirt road. Ms. Lucy told us the twisting snake-like road was deep-rutted with very fine sand, making travel treacher-ous. This was a real problem for the movie stars, as they would come to the site very early in the morning and stay until after dark. To solve this problem, the movie crew actually brought in heavy equipment and straightened the road. This secluded spot offered nothing in the way of modern conveniences, only a very small bait and tackle shop where the stars purchased cigarettes, candy, peanuts and soft drinks. While the crew was at Brown’s Fish Camp for the six-week film shoot, they stayed in Savannah and had their meals catered from a Savannah restaurant. Ms. Lucy remembers her family having an open shed at the fish camp with a long table and two pew benches, where they held their annual family reunions. This is where the movie stars would rest in the shade, have their dinner and discuss the filming. “They were all very nice people, very nice, they didn’t bother anybody.” Ms. Lucy recalls that there was the Crosby family who lived across the road from the fish camp, and had an astonishingly beauti-

ful young daughter. When Mr. Crosby was approached by the movie director about cast-ing his daughter in “Cape Fear,” he responded with a simple, emphatic “No way!” One can’t help but think about this – where is this woman today? What if, in his laconic refusal, he set her feet firmly on the path to become something greater than a movie star? What if her daddy had given his permission? Alda Fox Harris remembers the day Bill Fox took Sidney Barnes, Robert Mitchum and his bodyguard fishing. Bill put his boat in at Owen Mitchell’s fish camp on the Tivoli River and headed out for a day of fishing. Alda was there when they came in – with nothing! “Robert Mitchum didn’t want to hang around; he was in a big hurry to get back to Savannah. They had been gone all day and they were tired,” she said. Doris Boice remembers. She was living in Savannah at the time and she wanted to come and visit her cousin, Betty Mitchell, on the day Bill Fox was taking Robert Mitchum fish-ing. However, her dad had other plans for the day and they did not come to Richmond Hill until the next day. She still remembers how disappointed she was that she missed seeing the movie star. Obadiah Fulton Love remembers. He was Robert Mitchum’s chauffeur while he was in



town and also occasionally drove for Gregory Peck and Polly Bergen. At the time, Fulton was a member of the Teamsters, and had been working for RC Motor Lines in Savannah but had just been laid off. When he received the call offering him a chauffeuring job, he really wasn’t interested. However, the 22-year-old Fulton accepted it and a new type of “street ed-ucation” was on. “It was quite an experience,” shares Fulton. As the driver of a fancy green Cadillac – furnished by Pete Bunch Motors in Savannah – his dress uniform consisted of a golf-type cap and an “Eisenhower” jacket. It was not until his first morning on the job that he was told he would be chauffeur-ing Robert Mitchum and to pick him up at 7 a.m. at the Desoto Hotel (Desoto Hilton) in Savannah. Back then, the Desoto Hotel had a wrap-around balcony with comfortable rock-ing chairs. Fulton remembers standing beside his car the first morning and hearing Mitchum’s voice beckoning to him from the balcony, “Obie, I need you to go get a list of things for me.” (Mitchum was the only one to ever call him Obie.) The list consisted of a War-ing blender, honey, peanut butter and eggs. When Fulton shouted back that he had no money, Mitchum coolly threw down a $100 bill, which blew around in the breeze like a feather. After finally retrieving the money, Fulton began the wait for the Bargain Corner

and Savannah Electric to open. The Bargain Corner was a large grocery store on Bay Street and the Savannah Electric office sold appli-ances. When Fulton returned to the hotel several hours later, Mitchum said he needed the stuff to make his morning “pick me up” drink. At the end of filming, he gave Fulton the Waring blender. Fulton remembers his weeks with Mitchum as being quite exciting and unpredictable. On road trips, Mitchum would always ride in the front, never in the back with his bodyguard; on the set, he refused to wear any makeup. Fulton remembers the evening he took Mitchum to the Boar’s Head restaurant in Sa-vannah. Mitchum would never let his chauf-feur wait in the car- he always wanted Fulton to accompany him wherever he went. Shortly af-ter they sat down, a man approached Mitchum seeking his autograph. A short while later, he returned asking for another one. Mitchum told him to get all he wanted while he was there, because he didn’t want to be bothered any more while he was eating his supper. Sure enough, the man came back again. Fulton viv-idly remembers how Mitchum stood up and cold-cocked him! Yes, the police were called. However, it went down that the bodyguard hit the autograph hound in defense of Mr. Mitchum. So said Mitchum, so said Fulton. In spite of the victim’s protests, it was “logically” concluded that the victim had too much to

drink to be certain who hit him. Fulton’s lasting impression of Robert Mitchum? “I thought he was a cool fellow. I don’t think he was any different from the way folks are today… he was just ahead of his time.” Sometime during the first few weeks of filming, someone on the crew called Mitchum’s wife Dorothy about his untamed behavior. It didn’t take long before she and their daughter arrived in Savannah. From the moment she stepped off the plane, no one had any more trouble from Robert Mitchum. He and Dorothy were married in 1940 and re-mained married all of his life (despite rumors of his extramarital escapades). “Sure there were rough times,” she once re-marked. “Sometimes the women would elbow me out of the way to get to Bob. But what people overlook is that Bob is a very family-oriented person. Whatever he does, he always comes back to the family.” Mitchum carefully maintained a façade of indifference. He was often heard to lazily in-sist that he made movies just so he could get laid, score some pot and make money, and cared nothing about art. He died on July 1, 1997, at the age of 79, after suffering from lung cancer and emphysema. His legend, as timeless as the waters of the Ogeechee, lives on in the Deep South… wish we could have known you. Q

L to R: Lucy Brown; Doris Boice; Obadiah Fulton Love.


The Furniture ParlorCONSIGNMENT FURNISHING AND HOME DÉCOR

9998 FORD AVENUE » 912.445.0072www.thefurnitureparlor.com » [email protected]

We not only have furniture, but also a wide variety of home décor items too.

Come see our great gift ideas, including brands like Waterford, Lenox, Belleek, crystal and Christmas décor.

We accept NEW consignments. Come by and see what’s new.

9998 FORD AVENUE » 912.445.0072

HAPPY HOLIDAYS

from The Furniture Parlor

2407 Hwy 17, Suite F, Richmond Hill, Ga.

P: 912.756.4120 F: 912.756.4745Cell: 912.313.5151

Email: [email protected]

Miller’s Property Management has over 15 years of property management experience and specializes in residential properties.Let me manage one of your biggest investments, your home.

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iller’sropertyanagement

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The Pink ClosetRichmond Hill’s premiere consignment boutique

912.445.0197Mon10-4 Tues-Fri 10-6

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You don’t have to compromise your love for designer brands when you shop at The Pink Closet.

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Photos by Bombshells Photography Inc.


Clockwise: Front of the Reynolds Mansion;

Room at Christmas; Rear of the Reynolds Mansion

home&garden ! holiday tour

THE Reynolds MANSION


WWould you like a special Coastal Georgia experience to kick start the Christmas season? On Sapelo Is-land, for the viewing public, stands a historical trea-sure decorated in holiday red, green, silver and gold. The “Big House,” was once owned by R.J. Reynolds, Jr., the late heir of the Reynolds Tobacco dynasty. It is off the beaten path, but Sapelo, a barrier island paradise, is accessible by prearranged ferry. Getting on the island can be easy, if you fulfill one requirement: visitors must make a reservation with either a resident, or Georgia’s Department of Natural Resources (DNR). It’s easy and a great op-portunity to visit Sapelo, to festively enjoy seeing the Reynolds Mansion, and to sniff the aromas of a tasty home-cooked meal prepared by its talented kitchen staff. Georgia DNR’s State Parks and Historic Sites Division arranges a holiday schedule for the general public which offers a ferry ride to Sapelo and a guid-ed tour to view the beautifully decorated mansion. There, you’ll see the majestic elegance left behind by the estate’s three wealthy owners, each from dif-ferent eras: Post American Revolution, Post World War I and Post Great Depression.

By Captain Wild Bill

Photos by Joyce Jarrell


We look forward to serving our community’s active duty family members.

Stop by to pick up your enrollment information today!

Monday – Friday: 8:00am – 5:00pm

2451A Highway 17 · Richmond Hill, GA 31324

VISIT US AT THE CLINIC

AND SEE FOR YOURSELF THE DIFFERENCETHAT AN ARMY MEDICAL HOME BRINGS

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Thomas Spalding bought the south end of Sapelo in 1802. Spald-ing, known for his Scottish ingenuity, was a leader in his day. His bio includes a tour as a U.S. Senator, a state representative, a successful ag-riculturalist and, among other things, an affinity for tabby construc-tion. Spalding referred to it as coastal concrete. On Sapelo, he developed a plantation of cotton and sugar cane. In 1810, then owning most of the island, he completed the man-sion’s original construction in a classical style, slightly similar to Jef-ferson’s Monticello: symmetrical with white columns and adjoining wings. Spalding built it with tabby walls finished with stucco. Built to withstand hurricanes, the thickness of the tabby entering the central part of the home is two feet thick! After his death in 1851, his family maintained ownership of the large South End House, but it deterio-rated into a shell after the Civil War. In 1912, Howard E. Coffin, a wealthy automobile industry pio-neer, became the second major owner of the island. He was Vice-President, Chief Engineer and one of the founders of the Hudson Motor Car Company. His original plan for Sapelo was a retreat and a hunting preserve. Instead, it became the main home for Coffin and his wife Matilda. Coffin, known for his attention to detail, did lots of work on the island. Using the original exterior walls and foundation, he rebuilt the mansion with several improvements which enlarged it. He put in a stone floor basement with multiple rooms, a gym, a gun room, a game room with a small bowling alley (one of the oldest in the coun-try) and storage rooms. On the ground level, leading up to the front of the mansion, he added a palatial pool and large veranda. He in-stalled a massive stone fireplace and built a solarium with an indoor pool. He attached the kitchen, which was originally a separate build-ing. Finally, he built a second and third floor, one of which contained a huge ballroom.

Coffin was very industrious and became heavily involved in many things along the Georgia coast. He developed St. Simons Island, Sea Island and the prestigious resort, The Cloister. After 22 years, follow-ing his wife’s death and sudden financial woes from the stock mar-ket crash, he sold his Sapelo Island estate to a 28-year-old millionaire bachelor, R.J. Reynolds, Jr. Reynolds purchased the mansion and most of the island during the Great Depression for $700,000. Reynolds’ life was a colorful one with several business ventures that included racing yachts, drinking and four marriages. He owned the mansion for 35 years as a vacation getaway. Today, it still carries his family name. Reynolds, as Spalding and Coffin before him, left his mark on the mansion. Downstairs in the game room, he added a large bar that looks like the stern of a yacht. On the game room’s walls are murals of pirates painted by Athos Menaboni. The famous Italian artist also painted different subjects on walls throughout the house. The circus room upstairs is most unusual. It has a striped awning hanging from the ceiling, like a big top, above murals of circus performers and wild animals. There’s a story about the art in this room, told during inter-pretive guided tours. This spacious island South End estate is flavored with opulence, history and stories. In a nearby building, Reynolds built a 100-seat movie theater with perfect acoustics. Every week, when on the island, he played his favor-ite movie, Gone With The Wind. Surrounded by ancient Live oaks dripping with Spanish moss, the mansion feels timelessly enchanting, sitting like a present waiting for you to open by stepping through its front doors. The mansion, in its current form, is an experience you’ll never forget. With its 13 bedrooms and 11 bathrooms, the home can be booked for overnight accommodations (including meals), for groups of 16 to 29 people. Q

2011 Reynolds Mansion Holiday Celebration

Schedule includes passage to the island by ferry departing from the tiny town of Meridian, located only 45-minutes from

Wednesdays and Fridays: $10 ferry, and $15 for tour of mansion and hot pancake brunch.

Monday-Tuesday-Thursday, $10 ferry, and $30 for tour of mansion and tour of south end of Sapelo Island,

home&garden ! holiday tour


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Picking PumpkinsThe fall season brings the anticipation of many

things in Richmond Hill: cooler weather, football games, the Great Ogeechee Seafood Festival. But growing more and more popular each year is the Richmond Hill Garden Club's Pumpkin Patch!

An annual fundraiser for the Richmond Hill Garden Club, the Pumpkin Patch had its humble beginning in 2000 on the grounds of the Richmond Hill Historical Museum. Needing a means to raise money to support the many community projects the club sponsors, Susan Burr, a former member, shared the story of a memorable event that she attended with her daughter and grandchildren one

beautiful fall day. Taking note, members decided to capitalize on what they knew would attract crowds in October. Pretty, fairly-priced chrysanthemums and pumpkins were sure to be alluring! After all, who doesn’t want these for their front porch décor, and who doesn’t enjoy taking in a deep breath of crisp morning air? The club decided that a little face paint and a game or two would entertain children and entice parents to stop and shop! Moms, dads and grandparents enjoy bringing their young children to share in the pleasure of celebrating autumnal bliss with photographic opportunities amongst the pumpkins, mums and bales of hay.

By Leslie Murphy


home&garden ! full of fun


RICHMONDHILLREFLECTIONSMAG.C OM 85RICHMONDHILLREFLECTIONSMAG.C OM 85RICHMONDHILLREFLECTIONSMAG.C OM 85

The Richmond Hill Garden Club is a community organization that has been in existence since 1955. The club was designed by re-tired Richmond Hill Elementary School Principal, Frances Meeks, as an organization dedicated to the beautification of the community. Today, the 58-member club is very active with gardening projects at various public facilities such as our public schools, the public library and the John W. Stevens Wetlands Center at J.F. Gregory Park. They participate in the Adopt a Wetland Project through the University of Georgia Extension Service, the Richmond Hill Holiday Tour of

Picking Pumpkins

Homes and sponsor the community Yard-of-the-Month – just to name a few of their endeavors! They support many worthy causes. A special one includes gifts for patients at Georgia Regional Hospital: new socks, T-shirts, toiletry items, paper, pens and whatever else they may need and appreciate. Not just flowers and tea parties anymore, this organization is open to members of all ages who are interested in volunteering for activities geared toward the enhancement of their community. Q

Be sure to mark your calendar for next year!The Annual Richmond Hill Garden Club Pumpkin Patch

First Saturday in October9 a.m. to 1 p.m.

J.F. Gregory Park

By Leslie Murphy



www.rpiresidential.com912.756.7663

Dear RPI,

It’s that time of year again

and of course you made the

nice list. The quality of an

RPI roof is preferred

by homeowners and

Mrs. C laus too!

I trust you will keep up

the good work.

Santa C lause


267 Warnell Drive

This home is on a deepwater lot in Richmond Hill with private dock, floating dock and boat hoist. It has been renovated with all the upgrades of a custom. Hardwood floors, granite counter tops, hi-end appliances, and island bar. The master bath has a spa, his and her vanities, and large walk-in closet. The view is fabulous. Must see! $524,900.

Maureen Bryant

Associate Broker

RE/MAX Accent

www.maureenbryant.com

showcaseRichmond Hill

290 Rabbit Hill Road

Amazing acreage and very close to city limits! Aside from the main residence, there is also a large guest/party house with a kitchen, bedroom and bath. Main house has 4 bedrooms, 2 baths and is in good condition. There are several gorgeous Live oaks on the 3.1 acres and a total of 5 garage spaces! This property is wonderful! $380,000.

Alice Steyaart, ABR, CRS, CRB, GRIBroker/Co-Owner

RE/MAX Accent

This plan is available in the new, popular Brighton section at Buckhead. This gorgeous family home at 3288 square feet and has 5 bedrooms and 4 baths. A formal dining room, family room, master suite, with a sitting room, and loft area makes this home perfect for any family. Add a beautiful large lot, this home is move-in ready.$384,900.

Realtor

RE/MAX Accent

www.teresacowart.com

This wonderfully designed home comes with 3 bedrooms, 3 baths and a fisherman’s delight detached garage with a breezeway. A gourmet kitchen, beautiful finishes and a terrific floor plan for multi-family vacations. Each bedroom offers its own private bath. Outside you'll find breezy porches and just a short stroll to community deepwater dock. An excellent home site in one of Georgia's most significant, historic communities nestled in Liberty County. Amazing and value priced at $299,900.

"The Lynne Bayens Group"

RE/MAX Accent

www.LBGRealEstate.com


HUNTING SEASON BEGINS WITH US!6122 GEORGIA 17 NORTH EGYPT, GEORIGA 31312

TO BOOK A HUNT OR FOR MORE INFORMATION VISIT ROBERTSSHOOTINGPRESERVE.COM OR CALL

TOBY ROBERTS

[email protected]

JIMMY ROBERTS

912.313.0962ALAN DANIELS

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DEER: OCTOBER 22 - JANUARY 15

TURKEY: MARCH 24 - MAY 15

QUAIL: OCTOBER 1 - MARCH 31

PHEASANT CONTINENTAL

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TH

E P

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RFECT CHRISTM

AS G

IF

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\ f ! - t ä - g r ! - f " \

Photography Interpretations

Since we came on the scene in December of 2005, we at Richmond Hill Reflections have met and published the work of many talented photographers. Six years worth of gorgeous shots have complimented our stories. Some have been calls to action while others evoke thoughts and feelings in a way that only great photography can. Our photographers have illustrated what, often, can't be put into words – even 1000 of them.

We gave our three staff photographers an assignment. We wanted to show you how these creative minds work, so we gave them one word to interpret through photography. We chose the word: Reflection. Here's what we got! Enjoy. Q

A special thank you to our staff photographers, Beth Smithberger, Patti Todd and Shawn Heifert. Without each one of you, this magazine would not merit its reputation. And to this year’s contributing photographers, Joyce Jarrell and Courtni Gibson, your efforts and creativity are truly appreciated.

pursuits ! one picture


Ppursuits ! one picture

Pushing the little button, seeing the flash and pull-ing the film out: these are things that fascinated Beth Smithberger as a small child working with her parents' Polaroid Land Camera. Since she was young, Beth has always hated being the subject in a photograph. Her remedy was to be the photographer! When she reached high school, she was lucky enough to have a teacher who owned a lot of darkroom equip-ment. Along with another student, she built a darkroom at her school and began printing her own work. Watching the latent paper im-age come up in the developing solution was nothing short of magic for Beth. Beth began her college career at SCAD and completed her Bachelor's degree em-phasizing painting and photography at Arm-strong Atlantic State University. Beth went

on to complete her Masters in Museum Preservation at Georgia Southern Univer-sity. A lot of her education, however, she credits to job experience. Varied jobs have allowed her to photograph incredible subjects like Garth Brooks, Reba McIn-

tire, Tim McGraw and Faith Hill. She makes a special attempt to learn something new from each situtation and person she photographs. In 2002, Beth opened Cobblestone Pho-tography Studio in Richmond Hill. Portrait photography is her focus, and her ability to connect with subjects allows her to capture their uniqueness. Beth is a member of the PPA (Professional Photographers Associa-tion), GPPA (Georgia PPA), SEPPA (South-eastern PPA) and WPPI (Wedding & Portrait Photographers International).

Buttons. You can see years of hard work in her beautiful hands. Her gentle

Beth Smithberger ,

Cobblestone Photography

“

“



Publix Plaza US Hwy 144 East. Richmond Hill, GA 31324 912.756.7002Mon-Sat 9am – 7pm Sun 12pm – 5pm

Once you go Shellac, you don’t go back!!

Polish on natural nails that will last up to 14 days.

$25Shellac manicure

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18 years experience in hair, we cut men & children’s hair for $10 and free haircut for all the ladies with a color process.

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You are not just a number for your team,

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Physical Therapy, Occupational Therapy, Speech Therapy & Sports Medicine, Pediatrics to Geriatrics


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Ppursuits ! one picture

Patti Todd grew up in Richmond Hill, where the rich history and the old photographs that have documented the time before us inspired her to want to take photos. Teaching herself to use her first camera in high school, she decided to further her education at Georgia Southern University, where she put a heavy emphasis on photography and graduated with a Bachelor in Fine Arts. One will hardly catch Patti anywhere without her camera around her neck.

In 2006, Patti Todd Photography was es-tablished as a part time photography studio.Today, Patti works full-time capturing image after image for Richmond Hill Reflections on the commercial level and for her growing local clientel. As a member of the Professional Pho-tographer’s Association, Patti attends seminars regularly and puts much time and energy into reading books and participating in webinars to stay abreast of the most current trends.

Patt i Todd,

Patti Todd Photography


The concept of my image came to me as I was sitting on the porch at my parent’s

home. The sun was setting, and I love to look out over the marsh as the sun goes

down. Sitting there as the wind blows, watching the beautiful colors of the marsh,

I have a few old cameras that I use in my photography work from time to time. In

perfect for the word top of

the camera, which shows you the reverse image of what you are about to photograph.

I wanted to show more of the marsh view, so I decided to create a panoramic image.

The image is titled “Retreat” because that is what the area I photographed was called

during the Civil War Era and it provides just that for me.

“

“


31 Constitution Way, Suite BRichmond Hill, GA 31324

WE INSURE THE FUTURE OF RICHMOND HILL

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Bring in your treasures to create a custom framed,

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RICHMONDHILLREFLECTIONSMAG.C OM 99RICHMONDHILLREFLECTIONSMAG.C OM 99

pursuits ! one picture

FFor Shawn Heifert, the love of photography seems to go back as far as he can recall. He'd use his mother’s film camera on field trips in grade school, and he spent time in the Army documenting his experi-ences with a digital camera. The landscape in the state of Washington helped him link composition and lighting with his enjoy-ment of snapping pictures. Before long, he was in love.

my thoughts immediately

in my life that I had done or seen or experienced. How could I communicate

that through a photo? I decided to take one aspect of my life that I love to

recall…scouting, and the many days I spent as a child running through the

woods playing and exploring. I gave about eight years of my early childhood

to scouting and loved nearly every minute of it.

of all of my accomplishments. The passion and ferocity was recreated by my

talented subject Dean Harrison.

Shawn Heifert ,

Shawn Heifert Photography

Since 2008, Shawn has been a working photog-rapher, making money

for his talents. He didn’t over think naming his company. It is Shawn Heifert Photogra-phy. You may have seen his work in South Magazine and other local publications. Shawn’s style portrays his knack for using light to benefit the subject’s appeal.

“

“


Merry Christmas and Happy New Y ear from RE/MAX Accent. . .

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Mfood&entertaining ! family recipes

THE HOLIDAYS!

The Turkey Wash and clean the bird out thoroughly. Sprinkle poultry seasoning and salt & pepper inside of the cavity. Next, smear squeeze Parkay all over the turkey, and then season again. Flour a Reynolds Oven Roasting Bag, shake and place the turkey in bag and bake according to browning bag directions.

The Dressing 1 large package Pepperidge Farm Cornbread Stuffing 5-6 eggs, boiled1 chicken bullion cube1 cup of celery, chopped

Method:Follow the directions on the stuffing package, but use drippings from turkey instead of water. If you do not have enough drippings, add 1 chicken bouillon cube to the remaining water, add margarine and bring to a boil. Add stuff-ing and 5 or 6 large boiled eggs to the desired amount of small pieces of turkey. You can add finely chopped celery, if desired. If too dry, add additional bouillon water until you create the desired consistency.

The Gravy2 cans Franco American (now Campbell's) Turkey Gravy1 boiled egg, diced pieces of turkey

Method:Add small diced boiled eggs and small pieces of turkey to cans of gravy. Heat and Serve.

Oh, How I Love

Recipes by Pam Shores, Southern Image Catering



MMany of my most fond memories are centered around the holidays. From my earliest child-hood until the present, it has always been a time of family, friends and good food. It has been a time of sharing, caring and giving. I remember the smells of !anksgiving and Christmas. !ose aromas still bring back many warm memories. My mother was an excellent cook and an immaculate housekeeper. She kept her kitchen perfect, so I never learned to cook very much. I began taking Home Economics in the seventh grade and fell in love with baking. I had a wonderful aunt and uncle who lived two doors down and o"en they were my guinea pigs. !e more they bragged on something, the more of it I made and the more they had to eat! !ey were sel#ess, loving and encourag-ing, like the rest of my family. !e $rst holiday that my husband Ray and I shared a"er being married was !anksgiving. My parents had gone out of town, and Ray's parents lived in the Florida Keys. I realized quickly that I had a husband and two sons to cook a !anksgiving dinner for and not the foggiest idea of where to start. I muddled my way through and, today, we still laugh at some of my early disasters. Our dinner turned out respectable, until I was cleaning the kitchen and realized I had baked the turkey with the neck bone, gizzards and liver still in their little plastic bags inside. Oh well, I guess none of us got sick, and I learned to never do that again! Our boys still request my early attempt at dressing. It is so "pre-fab" that I am embarrassed to tell anyone how I make it. Our daughter was the mac and cheese girl, so I continue to make that for her (when my mother doesn't make it for me). Although not fancy, they bring back wonderful feelings and memories for our fam-ily. If you make any of them, I hope they will do the same for your family. Q

Fresh Green Beans1 ! pounds fresh green beans1 package Legouts ham base seasoningsalt & pepper

Method:Snap ends off of beans and wash thoroughly. Boil enough water to just cover the beans. Sea-son water with salt, black pepper and Legouts ham base seasoning. I use one package of sea-soning for every 1 1/2 pounds of beans. When cooking a large pot of beans, I usually add a ham hock to the water and cut back on the ham base. Bring seasoned water to a boil for maybe 10 minutes. Add beans and cook to desired tenderness.


! food&entertaining

Crock-pot Mac n’ Cheese1 8 ounce box elbow macaroni, cooked and drained2 cups sharp cheddar cheese, grated1 cup mild cheddar cheese, grated1 ! cups milk (skim can be used)1 large can evaporated milk2 eggs! cup melted margarine1 teaspoon salt & pepper to taste

Method:Grease crock-pot. Add all ingredients to crock-pot. Add a little grated cheese on top and cover. Cook 3 to 4 hours on low.

Cranberry Salad1 can crushed pineapple, drain (save liquid)

8 servings raspberry gelatin16 ounces cranberry sauce

1 medium apple, cored and chopped1 cup walnuts, chopped

Method:Take liquid from pineapple, and add enough

water to measure 2 cups. Pour into saucepan and bring to a boil. Remove from heat. Add gelatin,

mix and stir until blended. Stir in pineapple, apple and nuts. Refrigerate until ready to serve.


1 cup fresh or frozen blueberries2 cups self-rising flour1/2 cup sugar1 large egg1/2 cup vegetable oil3/4 cup milk1/2 teaspoon baking powder

Method:Wash and drain blueberries (I like to leave my blueberries really wet, so I do not drain on pa-per towels. The muffins will not look as pretty, but they taste better). In a large bowl, sift dry ingredi-ents together. In a small bowl, beat egg, oil and milk, and add to flour mixture. Stir well; do not beat. Add berries, and fold into batter. Spoon into greased muffin cups (2/3 full). Bake at 400 degrees for 20-25 minutes. Yields 12 muffins.


Locally owned and family operated

10747 Ford Ave (In Sawmill Plaza)

912.756.3611We wish everyone a HAPPY HOLIDAY season and thank you for all of your support.

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food&entertaining ! inspiring desserts

CFor all of the right reasons!

Chocolate

Recipes by Photos by Patti Todd


CChocolate was brought to Europe by the Spaniards in 1528 from the Aztec/Mayan people of Central America. In its initial form, it was simply a bitter drink that was presented to the King of Spain. !e drink was later re"ned by the Spanish, Italians, French, Dutch, Swiss and English. Each added a new technique or modi"cation of the base product by sweetening or adding fat or making it solid. !e result was the version that we see and enjoy today. !e popularity of chocolate amongst royalty, and later the general population, formed a new industry in Europe. Cocoa plantations were started and sta#ed by African slaves, and the trading of chocolate began as a commodity in earnest. Today, we "nd that chocolate is inspiring to say the least! Dark Chocolate has been studied by the medical profession for decades and is continually documented for its remarkable health bene"ts that include: lowering blood pressure and cholesterol, increasing brain stimulus, anti-cancer applications, cough suppressant, anti-diarrheal, cardiovascular improvement and increased production of serotonin and endorphin levels. !e mythical aphrodisiac properties are unprov-en, yet the British Broadcasting Corporation reported that, “melting chocolate in one's mouth produced an increase in brain activity and heart rate that was more intense than that associated with passionate kissing, and also lasted four times as long a$er the activity had ended.” It is no wonder women have described chocolate as sinful! Q

“There’s more to life than chocolate, but not right now!”

Chocolate Ganache Tru!es18 ounces of heavy cream21 ounces of bittersweet chocolate! cup of one of the following liqueurs: Gran Marnier, Kahlua, Tia Maria, Amaretto, Frangelica or substitute any favorite you desire.

MethodChop or grate the chocolate into “pea-size” or smaller pieces. Bring the cream to a boil and reduce temperature to a simmer. Slowly add the hot cream to the chocolate pieces, stirring slowly until the mixture is smooth. Do not add all of the hot cream at one time, as the fat will “break” away from the chocolate. The mixture should be elastic in nature. Add preferred liqueur to this mixture. Pour the hot mixture out into a baking pan and allow to cool for about 4 hours. When the mixture has a consistency of toothpaste, it is ready to use. The mixture can either be piped out from a pastry bag or portioned with a marble sized scoop and then hand rolled (wear gloves as this is a messy task)!

Once formed, the ganache balls can then be “enrobed” in a chocolate shell. Using a fork or truffle spoon, dip the ganache balls in the melted chocolate and place on parchment paper to cool. Dip the ganache balls twice for best results. Once cool, the Ganache Truffles can then be rolled in your favorite coating: chopped nuts, cocoa powder, shredded coconut or powdered sugar for the finished product.

Enrobing Ingredients18 ounces of semi sweet chocolate (tempered)18 ounces of white chocolate (tempered)

Coating chocolates that are available in most grocery stores work very well for this application and can be melted in a microwave or over a double boiler.


Chocolate Flourless Torte 1 pound of bittersweet chocolate! pound of unsalted butter 8 eggs4 ounces of sugar

Prep the soufflé cups by rubbing the inside with butter and then coating with sugar (2 ounces of butter for soufflé cups and 4 ounces sugar for soufflé cups).

Ganache Ingredients12 ounces of heavy cream 12 ounces of bittersweet chocolate 4 ounces of butter

MethodPreheat oven to 350 degrees. Combine chocolate and butter in a medium saucepan over low heat, stir until smooth. Warm eggs and sugar in a double boiler until eggs reach 130 degrees. Fold choco-late and butter mixture into eggs, stirring constantly. Pour mixture into a lined, 9-inch silicon cake pan. Place silicon pan into a larger pan, so that you can add hot water – 1/2 to 3/4 up the side of the Torte mixture pan. Bake for 30 to 40 minutes. Remove and allow Torte to cool. After the Torte reaches room temperature, it is safe to place into the refrigerator. (Sometimes rapid cooling will cause the Torte to crack.) When cool, pour ganache mixture over the top and spread with a spatula. The ganache is “self leveling,” so it only needs a little encouragement to leave a smooth finish.

Ganache MethodBring the cream to a boil. Reduce heat. Add chocolate until melted and then butter until smooth.

food&entertaining ! inspiring desserts


Chocolate Sou!é 9 ounces of sugar 9 ounces of flour 8 egg yolks (reserve the egg whites) 4 whole eggs 1 quart, plus 1 ounce milk 4 ! ounces of butter for pastry cream ! ounce of vanilla extract 3 ounces of chocolate syrup

Prep the soufflé cups by rubbing the inside with butter and then coating with sugar (2 ounces of butter for soufflé cups and 4 ounces sugar for soufflé cups).

MethodPreheat the oven to 375 degrees. Bring milk to a boil and reduce to a simmer. Combine flour and sugar, egg yolks and whole eggs. Mix until smooth. Add 1/3 of the hot milk to the egg, sugar and flour mixture – stirring until smooth. Then add this mixture to the remaining milk and bring to a boil –stirring constantly to remove any lumps. Add butter, vanilla and chocolate syrup. Remove from heat and allow to cool. Whip the reserved egg whites to a soft peak. Using a soft spatula, fold about half the egg whites into the chocolate pastry cream. Do not over mix this. Pour the mixture into the prepped soufflé cups. Place the soufflé cups in a baking pan, and fill the pan with hot water (about ! way up the sides of the soufflé cups). Put into the preheated oven, and bake undisturbed for about 45 minutes. Remove and serve immediately.

Remember, soufflés do not wait on you, you wait on the soufflé!

“Other things are just food. But chocolate’s chocolate.”


5975 Ogeechee Rd., Unit 1200 Savannah, GA 31419 : 912.544.0303

SUN - THURS 11AM - 10PMFRI - SAT 11AM - 11PMCATERING AVAILABLE

WE DELIVER

Also Serving A Full Menu Including: · Burgers· Soups· Salads · Hot and Cold Subs· Chicken Sandwiches· Pastas· Beer and Wine

Stone Baked Sicilian

Style Pizza

SUN - THURS 11AM - 10PMFRI - SAT 11AM - 11PM

Also Serving A Full Menu Including: · Burgers· Soups· Salads

Happy Holidays!

LIVE ENTERTA

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Christi Gibson, PA-C · Michael Sharkey, MD · Mary Alice Allcott, NP

Georgia Dermatology & Skin Cancer Center

Serving Georgia since 1969

Richmond Hill10230 Ford Ave.

912.727.SKIN (7546)

Hinesville510 E. Oglethorpe Hwy.

912.369.SKIN (7546)

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Wishing everyone a safe and healthy

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Visit our showroom at 3454 Highway 17 South Richmond HIll, GA 31324

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912.756.464626 Edsel DriveRichmond Hill, GA 31324


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!e 16th Annual Hometown Christmas ParadeSaturday, December 3rd

10am

Line the streets of Richmond Hill and watch as local businesses, area bands, dance groups, cheerleaders, scouts and more parade through town. !is year’s parade, themed, “A Sweet Candy Christmas,” will be aired on live television on WGSA !e CW Channel 13. look for the four cameras throughout town and remember to smile. To catch the performances that take place during the parade, sit near St. Anne’s Catholic Church.

Congratulations to this year’s Grand Marshall, Bobby Carpenter!

Richmond Hill Christmas ParadeTo enter, contact Nancy Frye [email protected] or Amanda Styer [email protected].

events ! community

!e 10th Annual Champion Chili Cook-O" and Cra#s Fair

Friday, December 2nd6:30pm

J.F. Gregory Park

!ere is nothing like a piping hot bowl of chili on a cold December night! Come out and sample chili from those who think they have what it takes to be this year’s winning recipe. Whether you like traditional chili, chili with no beans, chicken chili, Crock-Pot chili, pork chili or turkey chili, you are sure to "nd it all.

To enter, contact Amanda Styer [email protected] or Jennifer McCorkle [email protected]. O#cial rules and entry forms are available at richmondhill-ga.gov (click forms, J.F. Gregory).

BE FESTIVE


TWO WEEKENDS O

F FUN


!e Richmond Hill Holiday Tour of Homes

Sunday, December 4th1pm-5pm

Every other year, the Richmond Hill Garden Club, the Historical Society, Friends of the Library, Arts on the Coast and the St. Anne Council of Catholic Women collaborate on a day to raise money for their non-pro!t organizations by hosting a tour of elaborately decorated homes. "is year has a list of gorgeous homes, some historic and some brand new, one being "e Main House at the Ford Plantation!

Get your tickets early, as they will go fast, from the Richmond Hill Historic Museum on Ford Avenue and Timber Trail or email [email protected].

Advanced tickets: $30Tickets on the Day of the Event: $35

"e Tour is self-guided with the exception of the Ford Plantation portion. Transportation will be provided from the Richmond Hill Historic Museum every half hour beginning at 1pm.

!e 21st Annual Christmas on the Ogeechee Lighted Boat ParadeSaturday, December 3rd

6:30pm

Over 20 years ago, a thrawler, a sailboat and a runabout decked their hulls and “slowly cruised the Ogeechee River from the Ft. McAllister State Park Pier to the "e Pointe at Cape Hardwicke with the idea of bringing an area with ten-sion amongst its residents together for a fun event,” says Mark Bolton, who, along with his wife Wendy, founded this great event. Over time, this local tradition has brought hundreds of people together to enjoy the beautiful parade as boat cap-tains coast by, twinkling all the way upriver. “Our dreams and expectations have been exceeded by the O#shore Outlaws, who host this event, we are so proud of what it has become,” says Mark.

For more information contact Suzanne Smith 912.536.0223

!e 3rd Annual Christmas Stroll & Holiday Market Saturday, December 10th

10am-4pm

Skip the lines

at the mall…

Save your receipts from that day

only, totalling more than $10 (at any

of the Stroll participants) and have

your children’s photo taken with

Market from 2pm-4pm and pictures

will be printed onsite.Spend more than

$50 at participating

businesses and bring your

receipts to the Market to enter to

win one of two, $250 Visa gift cards

(you do not have to be present to win).


Get out and about, shop, dine and get to know those with their doors open during a festive, family day out shop-ping in Richmond Hill. Look for the red and green balloons marking each of the participating businesses, where you can grab a map to be sure not to miss what Richmond Hill has to o#er! "ere will be a Holiday Market at J.F Gregory Park for businesses without storefronts.

To enter your business or charitable organization contact the Richmond Hill-Bryan County Chamber of Commerce 912.756.3444.

$30/BOAT


Must be 18 years or older.

912.756.2750www.richmondhillauto.com 2986 US Hwy. 17 (Foot of the Viaduct) Mon–Sat 9a.m.–7p.m.

Local rentals starting at

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Proof of income

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Merry Christmas and

Happy New Year.

912.756.4822Service & Preventative MaintenanceNew Installation on Heating & Cooling Systems

Owners Terry Gibson & Dale LovellGA. REG. CN208110.

Gibson/Lovell HVAC of Richmond Hill, GA

o! ers expert HVAC service for all makes and models.

Because you deserve nothing less, our HVAC contractor

o! ers a lifetime guarantee on qualifi ed new installations. Let

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408 Hwy 80 SWPooler, GA 31322912.596.8524

allurelasercenter.com* Call for your free consultation.

Affordable Hair Removal

what do you want for christmas?

Experience All Things Chocolate and More… one sweet treat at a time!


TH

E P

ERFECT CHRISTM

AS GIF

T


- Randy Elvis Walker performs a fabulous Elvis Presley tribute act

- Stand-up comic plus charity auctions

- Celebrity costume and dance contests

- Wedding chapel for photographs and marriage vow renewal

- Delicious buffet with a cash bar

Tickets at $50 per person to include dinner, entertainment and dancing from:- Larry Barker on 912.756.5942 or email at [email protected]

- Ray Pittman on 912.727.2835 or email at [email protected]

- In Richmond Hill at the RHBC Chamber of Commerce, 912.756.3444,

located at 2591 Hwy 17

Sponsorship packages are also available.

`The King’ – 8 tickets for $1,000`Jailhouse Rock’ – 4 tickets for $500`Love Me Tender’ – 2 tickets for $250

“VIVA LAS VEGAS” VALENTINE’S DAY FUNDRAISERELVIS LIVE IN RICHMOND HILL

“VIVA LAS VEGAS” VALENTINE’S DAY FUNDRAISER


events ! in the crowd


Looking to BUY, SELL, RENT or need a PROPERTY MANAGER?

Tina Flesher-Harrington, REALTOR

God Bless and Thank you sincerely God Bless and Thank you sincerely God Bless and Thank you sincerely

Accent



!e Urgent Care Center of Richmond Hill Celebrated its 2nd Anniversary on September 29th, 2011.

Raising Money for a Great Cause…

!e Pay it Forward Foundation of Bryan County hosted a Wine Tasting Fundraiser at Marker 107 on September 29th, 2011.

Congratulations!




!e O"shore Outlaws hosted the 2nd Annual Kids’ Crabbing Tournament and Ft. McAllister Marina.

Homecoming

Mary Henderson crowned Richmond Hill High School's 2011 Homecoming #ueen


Dr. William Wallace Dr. Hatel Patel Dr. David Dority

Accepting all insurances

(Primary provider for Gulfstream & United Concordia)

New Patients and Emergencies Welcome

912.756.388010015 Ford Avenue

Richmond Hill, GA 31324

Richmond Hill

FARMER’SHOLIDAY MARKET

Sponsored by Richmond Hill Tree

and Parks Department

J.F. Gregory Park Saturday, December 10th

10 a.m. - 4 p.m.Marketing Fresh Produce

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Market Manager – Angus McLeod912.572.5888

[email protected]

Facebook.com/RichmondHillFarmersMarket


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Ba l b o & G re g g , Attorn e y s at L aw, P C . . . . . . . . .

Barker & A ss o c i ate s Insuran c e . . . . . . . . . . . . . . . . . . . . .

Bi to's Pi zz eri a . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Blan kens h ip Sp or ting G o o d s . . . . . . . . . . . . . . . . . . . . . .

Br yan Ban k & Tr ust . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Ca d re S h op s . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Cap i ta l Car p e t Cl e an ing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Car p e t Store Plus . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Catn ip n b i s c u i ts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Chatham Orthopaedics: Dr. Greer Noonburg....

Christy Carroll Balbo, Attorney at Law, PC... . .

Cin d y 's Custom Fram ing . . . . . . . . . . . . . . . . . . . . . . . . . . . .

C o a sta l Emp ire Peri o d onti c s . . . . . . . . . . . . . . . . . . . . . . .

C o a sta l En d o d onti c s . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

C o a sta l G e or g i a Ve t Care . . . . . . . . . . . . . . . . . . . . . . . . . . .

C o a sta l G ran i te & Mar b l e . . . . . . . . . . . . . . . . . . . . . . . . . . .

C o a sta l Hi g hway Bus in e ss Park . . . . . . . . . . . . . . . . . . .

C o b b l e ston e Ph o to g rap hy. . . . . . . . . . . . . . . . . . . . . . . . . . . .

C o ur tn e y Camp -Hi g hsm i th D enti str y. . . . . . . . . .

Custom Po o l s & Pati o . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

D ermato l o g y & S kin Can c er C enter. . . . . . .

D e ve l opm ent Auth ori t y Br yan C o unt y. . . . . . .

Dr. Amy Pe ar s on . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Dr. K athy B ord l emay. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Dr. C op en haver. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Dr. R o b er t A . Vaug ht Or th o d onti c s . . . . . . . . . . . . . .

El la's . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

E xpre ss Auto. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Fire f l y Stu d i o s , L i g hting & D e s i g n . . . . . . . . . . . . . .

Fi s h Ta l e s . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

F. P. Wor tl e y Je we l er s . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Ft . Mc Al l i ster B o at & RV Stora g e . . . . . . . . . . . . . . . .

G & L R e s i d enti a l D e s i g n . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

G . B enj am in Ma ss e y, D M D, P C . . . . . . . . . . . . . . . . .

Ga l bre ath & S ons . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

G E O V i sta Cre d i t Un i on . . . . . . . . . . . . . . . . . . . . . . . . . . . .

G i b s on / L o ve l l H VAC . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

R i c hm on d Hi l l R o tar y Clu b. . . . . . . . . . . . . . . . . . . . . . .

R i c hm on d Hi l l S en i or C enter. . . . . . . . . . . . . . . . . . . . . .

R i c hm on d Hi l l V in e yard Churc h . . . . . . . . . . . . . . . . .

R o b er t 's S h o o ting Pre s er ve . . . . . . . . . . . . . . . . . . . . . . . . . .

R oya l Oa k Car Wa s h . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

R P I R e s i d enti a l . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Sa l on 1 7 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Savanna h Chri st i an Prep ator y S c h o o l . . . . . . . . . .

Savanna h Pla sti c Sur g er y. . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Savanna h Po o l s , L L C . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Sav v y Na i l s . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

S c h o lar R e ha b. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

S hawn He i f er t Ph o to g rap hy. . . . . . . . . . . . . . . . . . . . . . .

S h ore l in e L an d s cap e . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

S ing l e ton Hom e s . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

S o uthC o a st Me d i ca l : Dr. Fi s c h er. . . . . . . . . . . . . . . .

S o uthC o a st Me d i ca l : Dr. Ho f f man . . . . . . . . . . . . .

S o uth ern Ima g e R e staurant . . . . . . . . . . . . . . . . . . . . . . . . . .

S o uth ern Ima g e Catering . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

St . Jam e s Cath o l i c S c h o o l . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Ste l la R o s e . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Ster l ing Cre e k Ch imn e y Swe ep. . . . . . . . . . . . . . . . . . . .

Ster l ing L in k s G o lf Clu b. . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Tang l e d Or b We b D e s i g n . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Th e Ford Aca d emy. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Th e Furn i ture Parl or. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Th e Ma g n o l i a G ri l l . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Th e Pin k Cl o s e t . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Th e Sa l on on Ford Avenu e . . . . . . . . . . . . . . . . . . . . . . . . . .

Ur g ent Care C enter. . . . . . . . . . . . . . . . . . . . . . . . . . .

Water way s Towns h ip. . . . . . . . . . . . . . . . .

W hat 's th e S c o op. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

W i l l ow Sa l on . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

120

74

58

88

42

86

83

88

96

35

92

92

120

25

93

112

101

49

62

78

9

48

46

46

38

74

80

75

24

back cover

inside front cover

78

75

106

55

30

47

42

127

42

45

107

48

101

62

39

12

97

35

80

1

inside back cover

8

68

74

69

69

101

36

74

59

69

3

124

40

100

87

87

87

63, 87

122

55

49

97

97

126

126

58

78

59

113

2

119

119

11

81

81

48

12

82

83

96

112

115

115

45, 54

54

62

24

112

58

114

37

37

126

13

38

13

30

93

32, 113

127

114

5

5

7

40

118

49

32

31

36

24

114

23

106

118

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The Thrill of the Catch

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