Having trouble with the new Fete Greenville format? Here is a direct link to my article on City Scape Winery featured in the November 27th, 2019 issue. Thanks Josh and Deb for allowing me to write about your wonderful winery!
Offering “Southern Hospitality with a German Flair” Juergen Haubach and his Hans and Franz Biergarten was featured in the February, 2017 issue of fete Greenville.
Published in the January 2017 issue of fete Greenville and remember while reading, January 1st, 2020 is right around the corner!
Published in Coastal Condo Living 2003
Photography: I. Wilson Baker
Charleston has a wonderful reputation for safeguarding its treasured historic buildings. While in many cases these structures are still being used as originally intended, others have been creatively remodeled and now serve an entirely different purpose.
Such is the case with the circa 1947 Edwards Department Store building located on Upper King St. Now being marketed as the King Street Lofts, this post World War II building offers discriminating residents an uptown, big city experience. Conveniently located within walking distance of up-and-coming restaurants, pubs, and shops, King Street Lofts has allowed their owners the opportunity to customize each unit to their individual tastes.
In the case of owner Lee Richardson, this has translated into a very clean, contemporary and minimalistic three-level residence complete with a one-of-a-kind rooftop garden and pool area. “We were going for a very Manhattan look,” says interior designer Sissy Bradham, owner of Bradham Interiors. “What Lee has is absolutely fabulous and something not seen in Charleston,” continued Bradham.
One of 14 units, contemporary lofts in downtown Charleston are the exception rather than the rule for Lowcountry architectural style. “Lee knew the spaces and the look he wanted when we began the project,” says T. Doggett, owner of T.O. Doggett Architect and Planner Inc.
Incorporating, rather than concealing many of the prominent features already in place, Doggett created faux-finish marble columns to surround and camouflage existing steel support columns. Covering the original concrete flooring in the main living areas is white oak with a natural matte finish. The gourmet kitchen is raised, making it the focal point for the entire level. Tajah Malabar tile surrounds steamed European beech cabinetry, Cambrian Black granite countertops and stainless steel appliances. John Cook, owner of The Mill, the company responsible for all cabinetry and millwork says, “Use of the black accents really helps to set off the clean lines.”
Flanking one end of this level are twin guest bedroom suites. Creative use of all space is showcased underneath the free-flowing cantilevered staircase. This is the place Coco and Smokey, Richardson’s two British shorthair/Abyssinian mix cats call home when not checking out the rest of the 5,300 square foot loft.
Creating multi-level spaces instead of a traditional upstairs/downstairs floor plan, the next level includes Richardson’s home office, media room and climate control wine room. General contractor David Crawford, owner of Seaside Construction says, “This was a very challenging and complex project.”
The wine room, located off the second floor staircase landing was obviously designed by a wine connoisseur. The 120- square-foot space, with Giallo Reale tile flooring, has custom redwood racks, Volga Blue granite topped pouring station, and is enclosed with a smoked glass front.
Handcrafted specifically for the office is a maple desk and built-ins. Creating an interesting look, all the pieces have been painted creme and then finished with a hand-applied Van Dyke Brown glaze.
As owner of Atlantic Electric, Richardson’s home is a Mecca for all that is new and cutting edge in the lighting business. Radio control switches power all lighting, with certain switches controlling banks of lights. Plus, with only a touch, lighting moods can be set. “Richardson’s use of low voltage lighting is both striking and efficient,” continues Crawford.
The penthouse level is home to the spectacular master suite complete with home gym, tanning area and sauna. At the entrance is a custom bar built of New South Wales lace wood. Highlighted with ebonized beech, the bar was also designed and manufactured by The Mill.
In the master suite the futuristic rimless soaker tub has Kohler fixtures, including a faucet recessed into the ceiling, which when turned on, flows down in a vertical column. Side jets eddy the water up and over the side of the tub and flows to drains placed underneath.
The master bedroom is minimalistic, with only the essentials of a bed and nightstands. The oversized closet/dressing area is complete with built-ins, eliminating the need for traditional bedroom furniture.
Probably the most challenging facet of the entire project was the revamping of the penthouse veranda. Richardson wanted to take advantage of the almost 5,000 square feet of roof space in spite of structural concerns.”Tremendous engineering details were involved because of all the rooftop changes,” notes Crawford. “We had to place five 18×26 beams just for the pool support.”
Ipe decking, a Brazilian hardwood, was used over the entire roof area. In addition to the infinity lap pool there are also fountains, gazebos, planters and a hot tub. The green metal gazebos, built by John Johnson of Precision Metal Fabricators, were designed with palm tree cutouts lending a tropical feel and will one day be covered in Carolina jessamine.
Lush deck landscaping has been created in spite of obvious limitations. Andrew Hargett of T. Hunter McEaddy says, “In planning we had to be constantly aware of weight restrictions.”
Since everything had to be set in pots and planters there was also the added challenge of creating a more sophisticated irrigation system. Richardson’s unit faces south so Hargett had to make sure all plantings were heat and wind resistant. “Shade became an important element, along with making sure we chose plantings which would retain their lushness in spite of the heat and wind,” Hargett says. “Plus, Lee wanted everything to be easy maintenance.”
While this was a project that included a bit of trial and error simply because of its uniqueness, by surrounding himself with visionaries Richardson now has a home unlike anything else found in downtown Charleston.
By now you’re probably wondering what the heck to do with all those leftover peaches, that is if you really did purchase an entire peck to make my previously posted Sour Cream Peach Pie. Never fear! I have yet another outstanding summertime peach recipe for your eating pleasure.
***Disclaimer: Personally I despise going online for a recipe, finding one on someone’s website and then having to wade through a four page dissertation on everything past, present and future concerning their kids, kin and kritters. Just give me the damn recipe and let me get on with my life!
That said, I do have to explain Mike McCormick and his Peach Cobbler recipe. Mike was an outstanding television reporter and anchorman for the local NBC affiliate, WYFF who was tragically killed along with photojournalist Aaron Smeltzer, Memorial Day weekend 2018 when a tree fell on their SUV while on assignment in North Carolina.
Along with his love of broadcasting, Mike was also quite the amateur chef, always taking advantage of the local Upstate offerings…I like to say he was “farm to table before farm to table was cool.” The following was his personal take on a true Southern staple, a piping hot made with fresh peaches peach cobbler topped with the best vanilla ice cream money can buy.
Make and enjoy in good health. I know Mike would be both proud, happy and humble to know that a small part of his legacy as a foodie lives on.
1 tin of Sister Schubert Parker House Rolls 6 large fresh peaches, peeled, pitted and sliced 1/4 cup light brown sugar 1/4 cup plus 1 TB white sugar 1/2 tsp ground ginger 1/2 tsp salt 1/2 tsp cinnamon 4 TB unsalted butter Preheat oven to 350 Thaw the rolls in the fridge about 30 minutes then slice in half horizontally. (I found it's easier to slice each individual roll rather than try to slice the entire package. I never can get it sliced evenly.) Put the rolls back in the bag and then back in the fridge while you mix the other ingredients. Combine peaches, ginger, sale, 1/4 cup brown sugar and 2 TB white sugar. Melt the butter. Mix the remaining white sugar with cinnamon. Brush bottom of rolls with 2 TB melted butter and sprinkle with about half of the cinnamon sugar. Dump peaches on top the rolls and put the top rolls back on. Brush top rolls with rest of butter then sprinkle remainder of the cinnamon sugar. Place tin on cookie sheet and bake for 20 minutes. Cover with foil and bake for another 10 minutes. If not eaten within a day or two the bottom layer of rolls will get soggy. I've thought about perhaps baking just the bottom layer about 10 minutes before coating with butter and cinnamon sugar to see if that keeps them firmer, but haven't done it yet, so try at your own risk. Top with real vanilla ice cream or whipped cream and enjoy warm out of oven.
I recently watched a CBS Sunday Morning piece about pepperoni rolls and had to know more. Turns out they are a very regional delicacy usually found only in West Virginia, Western Pennsylvania, Western Maryland and a tiny portion of Ohio. Played around with a couple recipes I found online until I came up with my own…and they are pretty tasty if I do say so myself.
I use Rhodes thaw, rise and bake dinner rolls but any brand of roll that has to be thawed and then allowed to rise should work. The beauty of using these rolls is you can make as many or as few as you’d like.
Rise & Bake Yeast Rolls Sliced Pepperoni (though some people swear by pepperoni sticks) Mozzarella Cheese Non-Stick Spray Butter Coat a baking sheet with cooking spray. Place frozen dough balls 2" apart. Spray one side of a piece of saran wrap with cooking spray and place that side down on top of the rolls. Takes a couple hours for the dough to thaw and begin to rise. Once thawed remove from baking sheet and flatten each individual roll to make a circle. Then add anywhere from 4 to "the sky's the limit" pepperoni slices. On top of the pepperoni add anywhere from a tablespoon to "the sky's the limit" shredded mozzarella cheese. For my latest batch I used Tillamook Farmstyle Thick Cut shredded mozzarella and it was outstanding! Roll the filled dough up, tucking the ends in so they look like large egg rolls. Place seam side down in a greased 9x13 baking dish and let rise until the rolls are double in size. Depending on how warm your kitchen is, this generally takes around an hour. If it's winter or even the middle of summer with the a/c running full blast, I will put the pan in the oven and simply turn the oven light on. That usually generates just enough heat to help the dough do its thing. Once the rolls have doubled in size, place in a 350 oven and bake for 25-30 minutes or until they are golden brown. Remove from oven and immediately take a stick of butter and rub the end of the stick over the tops of the rolls. Pepperoni rolls can be eaten hot or cold. I generally refrigerate any leftovers but some recipes say they can be left out. Also, some recipes suggest jazzing them up by melting the butter instead of rubbing it on and then adding garlic powder or Italian seasoning and brushing the tops with the seasonings. I say why mess with perfection?
Time is drawing near for in-season peaches. So don’t delay, head to the nearest peach orchard today, pick you up a peck of peaches, stop by the store get some sour cream and a deep dish pie shell…you should already have sugar and eggs on hand, and get to baking. Simple, easy, quick and super delicious!
Frozen deep dish pie shell-unbaked 6-8 peaches, peel, slice and layer in the unbaked pie shell Mix: 2 eggs 1 cup sugar 1 cup sour cream Put unbaked pie shell on baking sheet. Pour egg, sugar and sour cream mixture over peaches. Warning: it will probably run over so stop when it gets to that point.
Bake for 10-15 minutes at 450 then leaving the pie in the oven, reduce the heat to 350 and bake for another 35-40 minutes. The center will be jiggly but should set up slightly as it cools. If it seems too runny, just bake a couple more minutes. Also, check during the baking process and cover the crust edge if necessary to keep from over-browning. Good served hot or cold. Can sit out for about a day but if there is any left after that I would stick it in fridge.