What’s Happening
Stay up to date on news about Kiawah Island Club & Real Estate, the most recent real estate ownership opportunities, and the latest happenings on Kiawah.
Club Members John and Joanne Bluford from Missouri
From Missouri to Kiawah Island… Q: Tell me how you found Kiawah. John: I actually grew up in Columbia, South Carolina, in the fifties and sixties. My grandfather and I used to crab around Johns Island and the Beaufort area as well as Jekyll and St. Simons Islands off the…
Looking Skyward
As autumn comes to the northern hemisphere, immense flocks of birds take flight and begin their long journey south in numbers so vast that their movement can be tracked by radar. As the marsh grasses turn golden, shorter and colder days signal the arrival of wave upon wave of magnificent…
Finding Home
Joan and Jonathan Schochor first visited Kiawah in 1995. With no prior connection to South Carolina or the Lowcountry, their curiosity was piqued when a colleague of Jonathan’s recommended they visit. And after a memorable tour of the island with agent Bob Rummell, they were in love. Rummell took them…
Clapped in the Brilliance of a Cloud’s Applause
Photographer Patrick O’Brien captures the vivid splendor of summer storms on Kiawah. THUNDER BLOSSOMS GORGEOUSLY ABOVE OUR HEADS, GREAT, HOLLOW, BELL-LIKE FLOWERS, RUMBLING IN THE WIND, STRETCHING CLAPPERS TO STRIKE OUR EARS… FULL-LIPPED FLOWERS BITTEN BY THE SUN BLEEDING RAIN DRIPPING RAIN LIKE GOLDEN HONEY - AND THE SWEET EARTH…
Taste of Summer: Seared Salmon with Andouille
The Kiawah Island Club’s Chef Joe Deluca serves up a recipe for two. SEARED SALMON WITH ANDOUILLE INGREDIENTS 4 cups of rough cut cauliflower whole milk cream 2 cups andouille sausage, diced 4 cups corn, cut off the cob 6 tablespoons canola oil, divided 4 tablespoons butter, divided 1…
Taste of Summer: Fresh Pasta with Shrimp Nage
The Kiawah Island Club’s Chef Geoffroy Deconinck serves up a recipe for eight. FRESH PASTA WITH SHRIMP NAGE INGREDIENTS 5 bunches Italian parsley 2 cups basil leaves 2 garlic cloves ½ cup grated Parmesan 1 cup extra virgin olive oil, divided 250 grams of Caputo 00 pasta flour 3…
Taste of Summer: Roasted Snapper with Carolina Gold Rice
The Kiawah Island Club’s Chef Mike O’Shaughnessy serves up a recipe for two. ROASTED SNAPPER WITH CAROLINA GOLD RICE INGREDIENTS 2 pieces (6 ounces) fresh snapper 4 tablespoons grapeseed oil 6 tablespoons unsalted butter, divided ½ bunch fresh thyme 5 tablespoons olive oil, divided ½ cup watermelon radish, medium…
Taste of Summer: Summer Caprese with Pistachio Pesto
The Kiawah Island Club’s Chef Kelly Franz serves up a recipe for eight. SUMMER CAPRESE WITH PISTACHIO PESTO INGREDIENTS 2 fresh mozzarella balls, sliced ¼-inch thick 2 tablespoons extra virgin olive oil 2 tablespoons white balsamic vinegar 1 teaspoon dried basil pinch crushed red pepper flakes (optional) sea salt…
Club Member Norm Hobbie from New Jersey
From New Jersey to Kiawah Island… Pictured with Tyler, JR, Kasey, Savannah, Jack and CJ Q: What a big, beautiful family! Norm: Seven kids. Eight of us all together. Kasey: Dad raised us as a single parent. He’s a saint. Q: Are you close? Kasey: Very close. We’re all basically…
