Charleston is great city for a lot of reasons: Outstanding restaurants; Great beaches; Lots of Water; Tremendous History; An emerging Tech industry with Charleston being characterized as "Silicon Harbor"; Nightlife; Friendly people and Great weather.
Our intent it to provide a view into all the interesting activities that are possible in Charleston. Whether you a local resident, tourist or considering relocation, this will be a great resource to get tips on activities to make your visits to Charleston and the surrounding areas even more memorable!
Capers Blades "singles on a half shell" oysters grown by farmer Dave Belanger (aka Clammer Dave) in Capers Inlet, S.C.
Oysters are the sea's version of fine wine: Their taste varies with the water they grow in. And slow-growing oysters from northern waters — like the briny Wellfleets of Massachusetts and the sweet, mild Kumamotos of the Pacific Northwest — are among the most coveted.
That may be changing now. An oyster renaissance in the Southeastern U.S. is underway — from Virginia all the way down to Florida's Apalachicola Bay. The region is adopting the aquaculture that restored a decimated oyster industry in the north, and it has led to a huge boost in oyster production.
"The oyster industry is now casting its eye down the Southeast coast and seeing paradise," says Rowan Jacobsen, author of The Essential Oyster: A Salty Appreciation of Taste And Temptation to be published in October. "More than 6,000 miles of shoreline unmarred by a single metropolis and all ripe for growing oysters."
Americans already eat roughly 2.5 billion oysters every year, according to the Oyster Recovery Partnership. Around 85 percent of those oysters are from the Atlantic coast, and most start as hatchery-reared seeds that are "farmed" and raised in the ocean to be the plump, glistening "singles on a half shell" that oyster lovers prize. Oysters on the half shell also sell for three times as much as a wild oyster.
Southern states such as Georgia and the Carolinas have until now been known for wild oyster reefs that cluster in fantastical moonscapes. They are the result of "spat" — free swimming oyster larvae — that settle on other oysters and grow upon them. The clusters need to be hammered and pried apart in order to be served as succulent singles. That extra work, along with the fact that in warm months southern oysters are more susceptible to an infection called Vibrio vulnificus, has limited their appeal.
Aquaculture has changed that, and Virginia leads the way. The state turned to Standish Allen of the Virginia Institute of Marine Science, to develop a triploid oyster from the common Crassostrea virginica, one that was already native to Virginia's waters.
Triploids are grown in hatcheries and then "tended" in the ocean. They are widely used today, because they have three sex chromosomes instead of two, which renders them sterile — allowing them to put all their energy into growing. As a result, they reach plump maturity in less than two years (as opposed to a wild oyster's three years). They are the "seedless watermelons" of the seafood world.
Cultivated oysters live in protective cages or floats, but they still attract marine life, from grass shrimp to crabs, that benefit the ecosystem. And, since every oyster filters and purifies 50 gallons of water a day— while feasting on algae and removing organic and inorganic particles from the water — this is one food that actually improves the ecosystem.
Chef Curtis Hackaday of 1703 Restaurant and Catering in Winston-Salem, N.C., tops Chadwick Creek Oysters with soy pickled garlic mignonette, fresh wasabi and puffed brown rice.
In 2014, Virginia shellfish farmers sold nearly 40 million oysters, generating around $17 million in revenue, according to the Virginia Institute of Marine Science. The success — and praise from the culinary world — has been so resounding that in 2015, Governor Terry McAuliffe launched the Virginia Oyster Trail, modeled after the state's popular wine trail. The Oyster Trail tour covers seven distinct geographic regions, each producing oysters with a unique flavor, from the sweet mollusk magic of the Rappahannock River to the salty tastes of the Eastern shore.
"Just like the chardonnays of California, what you taste on the Oyster Trail is expressive of each locale," says Ryan Croxton, who co-owns the Rappahannock River Oyster Company in Topping, Va., with his cousin Travis.
Virginia's success has inspired its neighbors down the coast; now both North and South Carolina have taken up the oyster challenge. The Shellfish Research Hatchery at the University of North Carolina in Wilmington is developing triploid oysters from wild stock that naturally thrive in North Carolina waters. "The demand is incredible. I can't keep up with it. We are growing 2 million oysters a year right now and selling every last one," says former Marine Frank Roberts, who started Lady's Island Oyster Farm in Beaufort, S.C., in 2007.
Curtis Hackaday, chef at 1703 Restaurant and Catering in Winston-Salem, N.C., says he's been inspired by the new tide of regional oysters. "I wanted our restaurant to be known for odd but delicious oyster recipes," says Hackaday. Lately he's been serving them with pineapple, pickled garlic, fresh wasabi and puffed ground rice. "We think of ways to add spicy, sweet, and crunchy to go along with the briny of the oyster."
A low country oyster roast featured in The Essential Oyster, a book by Rowan Jacobsen to be published by Bloomsbury in October 2016.
Georgia has just launched its first oyster hatchery on Skidaway Island near Savannah, according to Thomas Bliss, director of the Shellfish Research Laboratory at the University of Georgia. "The hatchery produced 200,000 seedlings in 2015," which were handed out to 10 different oyster growers to raise in heavy mesh bags laid in the coastal waters, he says. "We hope to be producing five million a year by 2018."
Georgia is interested in pursuing the kind of floating aquaculture cages that rest in the water (rather than the muddy bottom), similar to those used farther north. It is called "farming off the bottom," and allows farmers to keep the oysters clean and safe, and to shake them in their cages to prevent them from clumping together. In addition, oysters can be grown in saltier waters that would usually attract predators, giving that mix of salty and sweet that is so prized.
Florida just changed its laws to allow this kind of oyster farming. The state already farms a lot of clams, and is doubling down on oysters after drought and the Deepwater Horizon oil spill depleted its abundant oyster stock.
Author Rowan Jacobsen says he once called the Southeast "the sleeping giant of the oyster world." But now, he says, "the giant isn't sleeping anymore. With the warm south's longer season and faster growth, they can undercut northern producers on price, and they are poised to become a staple at oyster bars across North America."
Jill Neimark is an Atlanta-based writer whose work has been featured in Discover, Scientific American, Science, Nautilus, Aeon, Psychology Today and The New York Times.
This concept is outstanding and I think it makes a lot of sense for Millennials, but I also think it makes a lot of sense for downsizing Babyboomer's. I believe that this type of home would sell very well in the Charleston area. What do you think?
The contemporary farmhouse, designed for buyers age 35 and younger, has an open plan design, an outdoor kitchen, and a suite of rooms accessible by a side entrance. That way, the owner can take on a lodger or, if she decides to start a family, give the tenant the boot and reincorporate the rental space into the home.
Is that what millennial homebuyers want?
It’s one idea. Pardee Homes, a subsidiary of Irvine, Calif.-based Tri Pointe Group, built the concept home1 to show off at the National Association of Home Builders trade show in Las Vegas this week. Its estimated price tag in the “mid-$300,000s” makes it more expensive than a traditional starter home in the Las Vegas market. In return for the higher price, Pardee is selling the idea of a home that can serve young buyers from one life stage to the next.
“Millennials are really interested in customizing their space,” said Klif Andrews, president of Pardee’s Las Vegas division. “We designed the house so that over time, it can be remodeled for minimal investment.”
Andrews said the Responsive Home, which is how Pardee is branding the farmhouse along with a second, upmarket concept called a "contemporary transitional," evolved based on years of research. In addition to incorporating spaces that are "preengineered" for easy adaptation, the houses are built for outdoor entertaining, Andrews said. They sacrifice closet and cabinet space for living areas because "research shows millennials are not big acquirers."
There was a time not so long ago when many in the real estate business worried that millennials—scarred by the housing crisis, drawn to apartment living in big cities—might never buy homes at the rate of earlier generations. Those fears seem to have dissipated, mostly because millennials keep telling pollsters that they want to buy homes and that actually, living in the suburbs wouldn't be so bad.
Still, the generation has been slower to enter the housing market than previous cohorts. That's probably because they're starting families later in life and because income growth hasn't kept up with rising home prices.
Can the idea of adaptable space persuade young buyers to take the jump? Pardee will get some feedback this summer, when it starts completing homes based on the Responsive Home concepts—about 80 of each in the Las Vegas area.
The traditional starter home—smaller, cheaper, and further from the city center—is also making a comeback.
The contemporary farmhouse, designed for buyers age 35 and younger, has an open plan design, an outdoor kitchen, and a suite of rooms accessible by a side entrance. That way, the owner can take on a lodger or, if she decides to start a family, give the tenant the boot and reincorporate the rental space into the home.
Is that what millennial homebuyers want?
It’s one idea. Pardee Homes, a subsidiary of Irvine, Calif.-based Tri Pointe Group, built the concept home1 to show off at the National Association of Home Builders trade show in Las Vegas this week. Its estimated price tag in the “mid-$300,000s” makes it more expensive than a traditional starter home in the Las Vegas market. In return for the higher price, Pardee is selling the idea of a home that can serve young buyers from one life stage to the next.
“Millennials are really interested in customizing their space,” said Klif Andrews, president of Pardee’s Las Vegas division. “We designed the house so that over time, it can be remodeled for minimal investment.”
Andrews said the Responsive Home, which is how Pardee is branding the farmhouse along with a second, upmarket concept called a "contemporary transitional," evolved based on years of research. In addition to incorporating spaces that are "preengineered" for easy adaptation, the houses are built for outdoor entertaining, Andrews said. They sacrifice closet and cabinet space for living areas because "research shows millennials are not big acquirers."
There was a time not so long ago when many in the real estate business worried that millennials—scarred by the housing crisis, drawn to apartment living in big cities—might never buy homes at the rate of earlier generations. Those fears seem to have dissipated, mostly because millennials keep telling pollsters that they want to buy homes and that actually, living in the suburbs wouldn't be so bad.
Still, the generation has been slower to enter the housing market than previous cohorts. That's probably because they're starting families later in life and because income growth hasn't kept up with rising home prices.
Can the idea of adaptable space persuade young buyers to take the jump? Pardee will get some feedback this summer, when it starts completing homes based on the Responsive Home concepts—about 80 of each in the Las Vegas area.
The traditional starter home—smaller, cheaper, and further from the city center—is also making a comeback.
Friends and clients,
I write you today on the heels of the recent Fed decision to raise interest rates.
Don’t worry. You won’t see the cost of mortgages going up much. It’s only a 0.25% rate hike.
However, as our Charleston area economy continue to improves, interest rates will likely rise further making it more expensive to buy a home.
If you’re thinking of selling your home, this affects you now…
Your home will sell for its maximum price in 2016. The upcoming spring selling season is going to be hot.
Not many homes are for sale in Charleston – inventory is very tight.
Home buyers will also make motivated offers to get ahead of inevitable future interest rate hikes.
All this generates more demand for your home now.
As you know, home prices in many Charleston area neighborhoods went up considerably in 2015 and there’s a strong chance your home is one of them.
I recommend you check the current market value of your home.
I pay to get access to all the local MLS data and you can get it for free on my website.
(You get access to real local MLS data - it’s free for you)
Enter your property address and you’ll get a recommended selling price range for your home based on the recent sales of your neighbors.
You may be very surprised at your price – it’s likely to have gone up!
Now this website tool is just an estimate. However, if you’re serious about selling your home, I can give you a very accurate asking price.
Call me at 843.779.6054 or reply to this email with details of your home.
Tell me about your kitchen, bathrooms, home improvements, and all the things you love.
I know what a buyer will pay for it today.
And of course if you’re not interested in selling your home, rest easy knowing we are in a healthy real estate market with appreciating prices.
If I can ever be of service to you buying or selling a home, I’m here.
Have a wonderful week.
Your local Charleston area real estate advisor,
Vito Boscaino
Mobile: 614.571.9054
Email: vitoboscaino@gmail.com
http://www.HomesAndCondosCharleston.com
Know someone that owns apartments or rental units? One of our business partners just secured 450 electric and gas bills from customers in New York.
That business partner is going to get paid every month, whenever someone turns on a light, cooks a meal, turns the thermostat up or down, turn on their TV etc....
It's called Residual Income. And it can be life changing. If you are open to the concept of doing work once and getting paid over and over and over again, then we should talk.
Contact me directly: Vito Boscaino ~ 614.571.9054 ~ vitoboscaino@gmail.com
Attention Real Estate Investors: Have a nice rehab/flip opportunity coming up at the foreclosure sale tomorrow in Charleston, South Carolina. Subject property is located on Folly Beach, one block away from the beach. Property appears to be in very good condition. Looking for interested investors. There is also a smaller property in West Ashley that would make a nice flip or a good rental property. Here is a snapshot of what the potential investment and returns could look like for the property on Folly. If anyone has any direct interest or is able to refer me to an investor I would appreciate it! Vito Boscaino, 614.571.9054
Easy to work with, modern asphalt shingles come in a wide variety of colors and styles. The traditional three-tab asphalt shingle – a form of strip asphalt shingles – still outsells newer architectural asphalt shingles, a thicker, heavier shingling that provides a rich, sculptured look to your roof. Premium asphalt shingles, sometimes referred to as laminated shingles, are distinctive in appearance. These shingles may look like "old world" shingles such as shake or slate. Premium shingles are generally more energy efficient and offer longer warranties (typically anywhere from 5 to 50 years depending on the asphalt shingle style).
Benefits: The advantages of asphalt shingles as a group include low initial cost, ease of installation and repair, fire resistance and the fact that they are DIY friendly. Additionally, if only one shingle is damaged or missing, you can generally perform a spot repair rather than replacing the entire roof. Some asphalt shingles offer mold, moss and algae resistance, and you can coat asphalt with treatments to seal and protect it.
Drawbacks: Asphalt is generally a short-lived roofing material. It also requires a lot of maintenance and is environmentally unfriendly, with premium asphalt shingles more efficient than the others.
Conclusion: While a good value, if you don't want to repair or replace shingles torn in storms or replace the roofing in the coming years, asphalt may not be the choice for you.
Benefits: With a typical life expectancy of at least 50 to 100 years, chances are good your metal roof will outlive most any other roof around. Metal is also fire retardant, so you'll never have to worry about any fire spreading to your home via the roof. Lightweight, with a variety of colors and styles, metal roofing is also environmentally friendly since it's energy efficient and recyclable. You can also install metal roofing over existing roofs, eliminating the need to tear off the existing material.
Drawbacks: Metal roofing is expensive. A low-end metal roofing product is at least twice as expensive as asphalt and most other roofing choices, and at the top end it may be four times as much – generally more expensive than any other selection but slate stone. Metal is also more difficult to install, which may discourage DIY homeowners. Some metal roofs may require periodic painting.
Conclusion: Because it is wind, storm and damage resistant, metal roofing is superior to most roofing products in terms of protection and energy savings. While more expensive initially, it will save money over time.
Typically made of cedar, wood roofing includes both wood shakes and wood shingles. What's the difference? A shake is rougher, thicker, and generally lasts longer. A shingle, on the other hand, is smoother, thinner, and more vulnerable to damage.
Benefits: In addition to a fairly good life expectancy, wood roofing is generally considered easy to maintain and repair. Wood roofing also allows you to choose nontraditional patterns such as V-cut and fish-scale patterns.
Drawbacks: Wood roofing costs more than asphalt, although less than some other choices. Wood shakes and shingles can also be time-consuming. Plan to inspect your roof at least once a year and to apply a preservative every few years to maintain your roof in the best condition. Wood is not fire resistant and it's vulnerable to storm damage.
Conclusion: Nothing beats wood in appearance, and a wood roof will age beautifully. If you live in a very humid area where mold is likely to grow on the wood or in an area vulnerable to fires, wood may not be the best choice. Some areas even ban wood roofs.
You may have seen a concrete tile roof and never even realized it. With a variety of colors and styles, a concrete tile roof (sometimes called cement tile) may even look like it was made from slate or clay, without the weight those choices entail.
Benefits: No doubt about it, concrete roofs are tough. Hail won't dent it, and winds won't blow the concrete away. Concrete tile also helps insulate the roof and may last longer than 30 years. During its life you can expect little to no maintenance.
Drawbacks: Concrete tiles are expensive – at least three times greater than the cost of asphalt and comparable to the more expensive metal choices – and difficult to install. Professional installation is recommended.
Conclusion: If the cost isn't prohibitive, a concrete tile roof may be the best choice for you.
When comparing roofing options, balance the cost, vulnerabilities and desirable features of each in order to select the roofing material that best suits your situation.
Election day is almost here. For my friends in Mount Pleasant, please support Will Haynie for Mount Pleasant Town Council! #charleston #mountpleasant #southcarolina #charlestonsc #charlestonsouthcarolina #mountpleasantsc #mountpleasantsouthcarolina #electionday #towncouncil #lowcountry #sullivansisland #isleofpalms #danielisland
#willhaynie
If you live in some of these metro areas and are trying to time the market to capture the most value before you sell and relocate, you have most likely waited too long. If you are definite about your desire to move, my suggestion would be to put your home on the market ASAP. Time is not your friend. If you are considering warmer weather locales, let me make a suggestion: http://www.HomesAndCondosCharleston.com
"The values of 45 percent of houses in both the Washington and New York areas slumped by at least 2 percent in June from a year earlier, according to a new index created by Allan Weiss, co-founder of the Case-Shiller home price indexes. In June 2014, only 15 percent of Washington residences dropped in value, while 20 percent fell in New York. Because the index is of only single-family homes, it doesn't include Manhattan. More properties also were in decline in Los Angeles, Chicago, Phoenix and Miami."
Read the Entire Article: http://www.bloomberg.com/news/articles/2015-09-03/almost-half-of-homes-in-new-york-and-d-c-are-now-losing-value
These are the places that you think of when you think of Charleston. Not necessarily the newest and hottest on the block, but the classics — and soon-to-be classics.
Sometimes, nothing but a sandwich will hit the spot, and Butcher & Bee excels in the art of adding layers of flavor to bread to create magic. Though, for the gluten-adverse, they excel in vegetable sides as well. The King Street hangout is open only for lunch (or brunch) and late nights, but well worth tracking down.
Charleston Grill is fine dining at its best. Located in the lovely Belmond Charleston Place, the Grill is home to one of the most elegant menus in Charleston. The seasonal menu has four categories: Pure, Southern, Cosmopolitan and Lush, but you can mix and match and create the perfect meal. Better yet, let chef Michelle Weaver create a tasting menu for you and your table.
Quaint destination Chez Nous is rustic, French, and romantic. Chefs Jill Mathias and Juan Cassalett are behind the stove, serving a selection of two appetizers, two entrees, and two desserts. They post the menu daily on social media, along with dreamy pictures of the plates. Go with a partner, order a bottle of wine, and have one of each of the offerings.
Edmund's Oast is a temple to culinary delights and boozy wonders. After the first year, the restaurant is still packed full of crowds nightly. With the combination of chef Andy Henderson's thoughtful cuisine, bartender Jayce McConnell's unique cocktails, and brewer Cameron Read's beers, it's no wonder this place is popular.
It's always a toss-up at EVO: order the classic pork trifecta pie or to try something off the ever-changing seasonal menu? The answer is always to get one of each, and make sure a crisp, balanced salad is in the mix. End your meal with Sweeteeth chocolate.
Mike Lata and Adam Nemirow opened FIG in 2003, and the Ansonborough restaurant continues to be a top destination for pristinely executed plates in Charleston. Lata named Jason Stanhope executive chef last year, and he quickly won the 2015 James Beard award for Best Chef: Southeast (Lata holds the title for 2009). But through all the awards, the food at FIG has remained the top priority — the kitchen and the menu is driven by what is local and available. Go for innovative takes on seasonal produce and always opt for the chicken liver pâté. [Photo: www.jwkpec.com]
Hominy Grill is about as Southern as Southern can get. It’s a must stop for tourists and locals alike, which is a rare achievement for a restaurant. Chef Robert Stehling won the James Beard award for Best Chef: Southeast in 2008. Try the Charleston Nasty if you're there for brunch — the gravy-covered fried chicken biscuit is the definition of comfort food.
Leon's Oyster Shop hits that sweet spot between casual and fine-dining. Chef Ari Kolender puts as much care into his fried chicken recipe as one would expect at restaurants that plate with tweezers (he scored a semifinalist spot for the James Beard Award: Rising Star of the Year for this level of attention). Leon's is a good place to kick back with a plate of char-grilled oysters and a glass of rosé or a quick stop for a vegetarian lunch of Siam salad and scalloped potatoes.
The tiny pink restaurant on Morrison Drive is home to some of the best fried chicken in the south. Macaroni and cheese, collard greens, catfish…you name a true southern comfort food and Martha Lou’s will probably have it. Wash it down with a glass of iced cold sweet tea for pure Southern bliss.
Executive Chef Sean Brock and Chef de Cuisine Daniel Heinze wow the diners at McCrady’s with extremely thoughtful and seasonal cuisine. Each plate is a work of art. Inventive plates, masterful cocktails, and a gorgeous space that dates from the early 1800’s make McCrady’s one of the best restaurants that this city has to offer.
If you're looking for seafood, soul, or real-deal Gullah-Geechie menu items, Nana's is the place to be. Mother and son team Carolyn and Kenyatta McNeil create Lowcountry classics, with local products, in their small Line Street restaurant. For $10, patrons can score a giant piece of perfectly-fried whiting, fried cabbage on rice, lima beans, and a sweet piece of cornbread — really, it's enough for two people. The trick is to keep up with the restaurant's Instagram feed to check when crab rice or garlic crabs are on the menu (two of the most popular dishes). [Photo: Jessika Stocker]
Slightly North of Broad is one of the original innovators of Lowcountry cuisine still standing (and delighting crowds) in Charleston. Chefs Frank Lee and Russ Moore keep the focus on local, Southern flavors, and plenty of farm-fresh produce. SNOB has a loyal lunch crowd of Charlestonians that wouldn't think of taking an afternoon meal anywhere else.
The Bar at Husk is in a separate structure from the restaurant, so reservations aren't required to sample their multitude of bourbons and Southern-flavored cocktails. The two-story parlor serves an amended menu, but Sean Brock's famous bacon-laden burger is always on the list. Try an antebellum punch or sample the fried chicken if it's available. The Bar is a must visit for anyone wanting a Brock experience without making plans to visit the main dining room. [Photo: www.jwkpec.com]
Chef Kevin Johnson and team consistently put out a fresh and innovative menu at The Grocery. If you're looking for seasonal produce, Johnson is usually one of the first chefs to put just-off-the-farm products on the menu — like asparagus in the spring or peaches in the summer. The Cannon Street space is a great stop for drinks during happy hour or a place to share as many plates as the table can handle.
The Macintosh is a favorite for brunch, dinner and their Bacon Happy Hour (named after chef Jeremiah Bacon), where a small, pork-y dish is $5. The setting is cool, but comfortable — an ideal backdrop for Bacon's menu, which spans from his famous deckle to a bone marrow bread pudding to the seasonal vegetable plate (yes, it's not just pork).
Two Boroughs Larder is a perfect example of a choose-your-own-adventure type of restaurant. Meaning, you can go for a comforting noodle bowl, starting at $10, or you can go all out with raw oysters, a charcuterie plate, a massive cowboy ribeye, and chocolate budino. What started as a simple sandwich shop has morphed into an embodiment of all that's good about eating in Charleston right now.
Italian staple Wild Olive opened in 2009, on Johns Island, and has since become a destination for classic house-made pasta dishes, intriguing entrees utilizing local ingredients, and fresh small plates. The place gets absolutely packed on the weekends and even stays busy during the week with a $19 wine list on Mondays and Tuesdays.
Xiao Bao Biscuit is brilliant in that it can be a quick stop for lunch, a place to meet for cocktails or a full-on family-style meal. The menu pulls inspiration from China, Korea, Japan, Taiwan, Thailand, and Vietnam, so there's always something new and interesting to sample.
