Legends Magazine
Legends Volume 37
We are pleased to present the newest edition of Legends magazine. In this issue, we explore the flora and fauna of Kiawah’s five protected habitats in “Nature Haven” with Lee Bundrick, Kiawah Conservancy’s senior ecological health and conservation coordinator (pg. 32). Next, we take a tour through the five distinct styles of architecture that have evolved on Kiawah in “Contrast Consensus” (pg. 44). See for yourself how each style has been developed gently within the natural environment, guided by our Designing with Nature philosophy. In “Celebrating Ten Years” (pg. 130), we reminisce over the highlights of the past decade with South Street Partners and we introduce you to thirteen iconic women who helped shape the Island into what it is today (pg. 108).
PAST ARTICLES
Nature Haven
The first visit to Kiawah Island is always memorable. The sprawling grand oaks, marsh as far as the eye can see, the serene beaches—each facet emits a mystique that beckons the viewer. I like to think that I have internalized this landscape. In my four years on Kiawah Island, my...
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GOOD WORKS || The HEARTest Yard
In 2012, tight end Greg Olsen was traded from the Chicago Bears to the Carolina Panthers. Olsen and his wife, Kara, arrived in Charlotte just as they found out she was pregnant with twins. “Our world was turned upside down the off season of 2012,” remembers Olsen. “Shortly thereafter, we found...
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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 coast of...
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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...
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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...
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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 FLYING FROM THE THUNDER. JEAN TOOMER | “STORM ENDING” ALL NIGHT...
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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 ½ tablespoons Italian...
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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 eggs, divided ½...
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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 dice 1 cup...
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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 and freshly ground...
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