The Hospitality Class With the Most Um, Hospitality

A very big thank you to Dr. Stephen Litvin and his Hospitality and Management class at the College of Charleston for their enthusiasm, hard work and ideas. We genuinely enjoyed our time with you this semester. Here's to creating concepts and ideas that resonate with every generation (not just the cynical 20-somethings-Randall's quote, not mine!). Good luck and stay in touch.

What I Did On My Thanksgiving Vacation

While some of us (read: me) were braving the elements, (read: winding greens around my Mom's lampost in the bitter Heartland cold. Love you, Mom!) other PP staffers were gallavanting across the pond. Feast your eyes on lovely Dublin city. (Courtney Jo has all the fun.) Slainte! (Gaelic for cheers, people.)

Focusing Our Energies

By now, you've probably gleaned that we are a group of folks who have a deep reverence for historic and unique spaces. We've been doing this preservation and hospitality thing for more than 10 years now, and we love it. This week, we had a good sit-down, focused our energies and discontinued the planning process for the hotel project.

As you know, Lowndes Grove came to us as an unexpected, wonderful once-in-a-lifetime opportunity. Currently, we're in Phase 1 of a three-phase renovation led by Glenn Keyes Architects, Sheila Wertimer for landscape design and interior designs by Paula Adams. We know from experience that historic properties always present unique challenges during the renovation process, and Lowndes Grove is no exception. It’s requiring a lot of attention and resources, which it richly deserves. We want to give it our undivided attention, but with the hotel planning also in the works, we just couldn’t do both effectively. And, since preservation is what we’re all about, Lowndes Grove is our top priority.

I mean, what's not to love about Lowndes Grove? It's on the National Register of Historic Places; it's waterfront and once this renovation is complete, three events could take place simultaneously and the peninsula will truly rock. So, we're going to keep doing what we do so well: preserving and protecting historic Charleston properties. And create authentic moments in venues that can never be duplicated. Thanks always for your support and friendship.

Happy Birthday, Jennifer Goldman!

Yes, today is Director of Events Jennifer Goldman's birthday. Know what's cool about working for Charleston's finest hospitality company? We know how to throw a party. (See name on the marquee.) And, there were some yummy treats at the lunch party, y'all. (Charlotte's nearly illegal sausage dip, Elena's Polish comfort casserole, Britt's excellent sweet tea and let us not forget Steve's cookies.)

Some Advice for The Presidential Hopefuls

Read an interesting New York Times article yesterday about what the presidential candidates are eating on the campaign trail. Every candidate and I mean EVERY is on some kind of diet, some self-imposed; others spouse-imposed (Fred Thompson and Rudy Giuliani). But of course, all bets (or diets) are off when it comes to several important states...like say Iowa or South Carolina. A few weeks ago Fred Thompson spoke/ate at one of Mt. Pleasant's local favorites, Alex's. And Senator Obama apparently hunkered down on a corn dog and some caramel corn at the Iowa State Fair. And, while visiting Tama, Iowa Hillary Clinton even had a loose meat sandwich. What does it all mean?

In the Times article, Walter Scheib, former White House chef to the Clintons and the Bushes, says "There are few things more personal than eating...and if you reject someone’s food, you kind of reject them.” Are we really saying that if you eat the elephant ear you'll win the vote?

A few words of advice:

1. If you really want the vote, forget the local dives and find the local farmer.


2. Visit the local farmer's market, and buy what's in season.


3. Make it your business to know what's grown locally, who's growing it and who's serving it. That's how you get to know a community and what makes it tick.


4. Understand that what you put in your body matters. Can I trust the judgment of a President who's only nourishing herself or himself with diet drinks? Or say jelly beans?


5. Understand that when you know where your food comes from, you are more likely to care about the environment in which it grows. You're more likely to preserve and protect it.


6. Understand that eating is, itself, a political act.

Don't believe me on that last one? Earlier in November, flood waters ravaged the Tabasco region of Mexico affecting nearly a million people. The Tabasco region, as it happens, produces nearly 80 % of the world's cocoa crops, which will need to be revived. Mills will need to be rebuilt, etc. What do you think this might do to the cost of cocoa-based products? See where I'm going? It all matters. Maybe someone could bring this up during the next round of YouTube debates. In the meantime, I'll leave you with one more piece of advice: eat local.

Uber Scallop

Some Fish restaurant guest lucked out Saturday night when they ordered scallops. Check out this bad boy: nearly 12 ounces! (a restaurant record) Who needs steak?

Bird Is The Word

Greetings from the heartland where my Mom is currently wrestling/cleaning a 20-pound turkey. The turkey says hi too (notice wing wave). And the weatherman just said the dreaded words, "wintry mix." Just a quick post to say safe travels to all of you who are currently or soon to be on the road. And for those of you who are up to your elbows in turkey giblets, I hope next year you get upgraded to gravy or potato mashing. Cheers.