2010 Program (.pdf) - Kiawah Island Golf Resort

April 30th - May 2nd, 2010

Sponsors

Welcome to the second annual Gourmet and Grapes to benefit MUSC - Hollings
Cancer Center. We thank you for your participation in our special events and we hope that
you enjoy a weekend full of culinary talents. We are proud to feature the country’s
leading chefs with an assortment of wines from some of the most respected winemakers in
the world.
The 2010 Gourmet and Grapes Board of Directors
Gourmet and Grapes Chairman 2010 BILL LACEY
Gourmet Committee ROBERT G. WYSONG
Grapes Committee HAL JONES
Auction & Charity Committee ANGHARAD CHESTER-JONES AND
JENNY GILSON,
HOLLINGS CANCER CENTER
Marketing Committee JACK CASE AND SUZANNE SHALABY
Event Committee PAM RUSSELL AND VIPIN MENON
Finance Committee TESSA ROBERTS
A Special Thank You to Southern Wine and Spirits for all their participation
and donation of their valuable time. To The Art Institute for their support and for their
culinary students, and to Dana Communications for the 2010 Gourmet and Grapes Logo
and Poster designs. In addition to all our volunteers and volunteer sub-committee members
for your numerous hours which have helped make this a success!
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THANK YOU!

Friday, April 30th
BLACK TIE DINNER FEATURING CHEF PATRICK O’CONNELL
4 course dinner prepared by Patrick O’Connell
Chef/Proprietor of The Inn at Little Washington
Chef O’Connell will prepare an evening of culinary delicacies that will be paired with select
wines from the Trefethen Family Vineyards.
6:30 pm VIP Reception The Ocean Room Lounge
7:30 pm Dinner The Ocean Room
Saturday, May 1st
INTERACTIVE WINE TASTING
11:00 am - 12:15 pm Featuring wines presented by Janet Trefethen of the Trefethen Family
Vineyards, Italian winemaker Renato Spanu showcasing Sardinia’s best
wines, and Bill Phelps of Joseph Phelps Vineyard in Napa Valley.
12:15 pm - 1:00 pm Open discussion and reception with the winemakers.
CHEF TODD GRAY LUNCHEON
1:00 pm - 3:00 pm A multi-course cooking demonstration luncheon with Todd Gray of
Equinox Restaurant in Washington, DC.
Mike Colhoun will showcase his Landmark Vineyard wines.
Saturday evening
WINE ODYSSEY AND GRAND FINALE
6:15 pm - 7:00 pm Taste of Kiawah Reception
Featuring Chef Joseph Dion, Sanctuary Banquets and Catering
7:00 pm - 11:00 pm 15 stations of signature dishes prepared by Charleston’s finest Chefs.
Live Entertainment
Live and silent auctions benefiting the MUSC Hollings Cancer Center
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Chef Patrick O’Connell
THE INN AT LITTLE WASHINGTON
Named by the Washington Post as “the chef that makes perfect happen,” O’Connell’s artistry
in the kitchen of The Inn at Little Washington has earned Mobil/Forbes Five-Star status an
unprecedented 20 years in a row and AAA Five-Diamond status for 22 years in a row.
O’CONNELL’S ACCOMPLISHMENTS INCLUDE:
Original inductee into “Who’s Who in Food and Beverage in America”
Author of popular cookbooks, The Inn at Little Washington, A Consuming Passion and
Patrick O’Connell’s Refined American Cuisine
Frequent guest speaker at The Smithsonian Institution and The Culinary Institute of America
FRIDAY NIGHT BLACK TIE DINNER THE OCEAN ROOM
APRIL 30TH
Chef Patrick O’Connell
A Demitasse of Minted Pea Soup
DRY RIESLING 2008
A Tin of Sin: American Osetra Caviar with a Crab and Cucumber Rillette
DRY RIESLING 2008
Fricasseé of Maine Lobster with Green Grapes
Pearl Onions and Curried Walnuts
CHARDONNAY 2007
Braised Veal Cheek on Garlic Polenta with Local Asparagus
Wild Morels and Carolina Shrimp
CABERNET SAUVIGNON 2006
Appalachian Spring
Lemon Pudding Cake Laced with Moonshine
Rhubarb Cobbler and Strawberry-Honeysuckle Ice Cream
LATE HARVEST RIESLING 2007

Chef Todd Gray
EQUINOX RESTAURANT
Todd Gray emerged as one of the nation’s leading culinary talents in 1999 when he opened
Equinox Restaurant in Washington, DC to universal acclaim. In 2008, Equinox Restaurant
won the Restaurant Association Award for Best Fine Dining.
GRAY’S ACCOMPLISHMENTS INCLUDE:
Five nominations for the prestigious Best Chef, Mid-Atlantic award from the James Beard
Foundation
Current Culinary Director of Salamander Hospitality
Equinox Restaurant has achieved Wine Spectator’s Award of Excellence 10 years in a row
Gray has been widely recognized as a national leader in the sustainable and local food
movement
SATURDAY LUNCHEON DEMONSTRATION THE OCEAN ROOM
MAY 1ST
Todd Gray Demonstrative Luncheon
featuring the Wines of Landmark Vineyards
amuse
Watermelon Gazpacho
Heirloom Tomatoes and Arugula Crème Fraiche
first
Sautéed Carolina Soft Shell Crab
Baby Field Lettuce, Sugar Snap Peas and Hazelnut Brown Butter Vinaigrette
LANDMARK CHARDONNAY
main
Slow Cooked Breast of Lola Duck, Almond Granola
Caramelized Cauliflower and Syrian Raisin Duck Jus
LANDMARK PINOT NOIR
LANDMARK SYRAH
dessert
Bittersweet Chocolate Cake
Strawberry Consommé
Lemon Sorbet and Vanilla Tuille
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Celebrity Chefs
EXECUTIVE CHEF BRAD JONES
82 Queen, Charleston
A native of Elizabethton, Indiana, he attended East Tennessee State
University on a football scholarship. After graduation, he attended the
Culinary Institute of Charleston. Chef Jones began his career as
Executive Sous Chef at Starkers Private Reserve. He later became
Executive Chef at Carnegie Hotel and then went on to work at
Emeril’s in Florida before becoming Executive Chef at 82 Queen. He has over 18 years
experience in the culinary industry.
EXECUTIVE CHEF DE CUISINE CRAIG DEIHL
Cypress, Charleston
A native of Danville, Pennsylvania, Deihl did not venture far from
home to begin what would become a grand culinary journey. He
gained valuable experience and climbed the ranks at the landmark Pine
Barn Inn. Garnering the respect of fellow chefs and gaining the
attention of Johnson and Wales University in Charleston, Deihl was
offered a scholarship and holds a degree from the culinary university. In 1996, Deihl began
training under acclaimed Chef Donald Barickman of Magnolias, honing his skills in the
kitchen for nearly five years before helping to open Cypress in 2001. In 2010, Deihl was the
recipient of a prestigious James Beard Foundation nomination for Best Chef - Southeast.
Deihl also supports many local charities.
EXECUTIVE CHEF SEAN BROCK
McCrady’s Restaurant, Charleston
Born in rural Virginia, Chef Brock attended Johnson & Wales
University. After graduation and apprenticeships with Chefs Rick
Tramanto, Gale Gand, Grant Achatz, and Paco Roncero of La Terraza
del Casino in Madrid, he began his professional career as Chef
Tournant under Chef Robert Carter at the Forbes Four-Star, AAA
Four-Diamond Peninsula Grill in Charleston. After two years at
Peninsula Grill, Brock earned the position of Executive Sous Chef
under Chef Walter Bundy of Lemaire Restaurant at the AAA Five-Diamond Award, Forbes
Five-Star Jefferson Hotel in Richmond, Virginia. His success in Richmond led to his promotion
to Executive Chef at The Hermitage Hotel in Nashville, Tennessee. Chef Brock later
moved to Charleston accepting the position as Executive Chef at McCrady’s Restaurant.
Shortly after, Brock began the development of a 2.5 acre farm on Wadmalaw Island. In
2009 and 2010, Brock was nominated for the “Best Chef Southeast,” by James Beard
Foundation. Brock can be seen supporting many local charity events.
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EXECUTIVE CHEF/OWNER - FRED NEUVILLE
Fat Hen, Johns Island
A native of Roanoke, Virginia, Chef Neuville graduated from
The Culinary Institute of America. Immediately following graduation,
he was recruited to support in the start-up of Linwood’s Café & Grill
in Baltimore, Maryland. After 5 years in a restaurant kitchen, he
became Chef Garde Manager for The Willard Intercontinental in
Washington, DC. Later, Neville worked for Aspen’s Milan’s
Greenhouse before returning to the Southeast as the Executive Chef
at The Jasmine Porch (located at the old Kiawah Island Golf Resort
Inn.) In 2007 Neuville left to go out on his own with his family and opened Fat Hen.
Neuville keeps himself busy outside of the Fat Hen; he is a father of 4 and supports
numerous local charities.
EXECUTIVE CHEF DAVID TOLERTON
The Golf Club at Briars Creek - Johns Island
A native of Lisburn, Ireland, Chef Tolerton started his culinary
career23 years ago working for Intercontinental Hotels in London,
England and throughout Europe. Tolerton moved to the United States,
working for several hotels, including the Five Diamond Windsor Court
Hotel - an Orient Express Hotel - located in New Orleans. He later
moved back to Northern Ireland before returning to Charleston as Executive Chef at the
Jasmine Porch Restaurant (located in the old Inn at Kiawah Island Golf Resort.)
Back and forth again, Tolerton returned to Charleston in 2007 to open The Golf Club at
Briars Creek.
JIMI HATT
Founder of Guerilla Cuisine - Charleston
The founder of Guerrilla Cuisine, who has been a regular on the
Charleston Food scene for over 17 years. Well into his third season of
Guerilla, he has hosted 40 underground dinners and continues to gain
popularity in Charleston. His dinners are consistently sold out as fans
vie for the chance to attend. Hatt’s focuses his Guerrilla Cuisine on
supporting local-local produce, local venues, and local food, art, and music. While managing
his popular underground supper club, Hatt also works at McCrady’s and supports
numerous local charities.
EXECUTIVE CHEF JACQUE LARSON
Wild Olive - Johns Island
Chef Jacque Larson began his culinary training in 1991 at the
University of Iowa Stateroom. In 1996, Larson Moved to Charleston, to
help open Peninsula Grill. Since his first executive chef appointment
with the Noble Restaurant Group in 2002, Jacques has been at the
helm of Union Hall, Cintra, and Mercato in downtown Charleston.
In September 2009, Jacques took over the kitchen at Wild Olive
restaurant in John’s Island; being faithful to the Italian focus of simplicity,
quality, and seasonal ingredients in the heart of Charleston’s farming community.
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EXECUTIVE CHEF MARC COLLINS
Circa 1886 - Charleston
Chef Marc Collins studied and earned a degree from the Pennsylvania
Institute of Culinary Arts in Pittsburgh. Upon graduation, Collins
moved to San Antonio, Texas. At the age of 23, he took his first chef
position at the Fairmount Hotel, an AAA Four Diamond
Hotel/Restaurant. When the opportunity came to move to
Charleston, Collins was ready for a change. Chef Collins has been with Circa 1886 for
8 years and says it is a great place to work because the owners trust him and allowed him
do his job. Circa 1886 continues to be one of Charleston’s most lauded fine dining
establishments with its Forbes Four Star and AAA Four Diamond rating. The restaurant is
located in the former carriage house of the historic Wentworth Mansion, the city’s only
AAA Five Diamond luxury hotel.
THE WOODLANDS
Summerville, South Carolina
Woodlands Inn is the only restaurant in the Carolinas to hold
the Forbes Five Star and AAA Five Diamond ratings. Serving
an approachable menu, Woodlands offers seasonal and
local cuisine amid 42 acres in downtown Summerville,
South Carolina.
CHEF BOB WAGGONER - Host of Ucook!
... with Chef Bob & Great Chefs: Destinations.
A native of California, he received his formal training with Michael
Roberts at Trumps in Los Angeles from 1981 to 1983, and later in
France at a constellation of Michelin-rated restaurants with chefs
Jacques Lameloise, Charles Barrier, Pierre Gagnaire, Gerard Boyer,
and Mark Meneau. At 23, he took on his first chef position at the
private club “Members” in Caracas, Venezuela. Chef Waggoner returned to France at 24 to
become chef of the Hotel de la Poste in Avallon. At 26, Waggoner became the first
American Chef to own his own restaurant in France, the much acclaimed Le Monte Cristo.
He later moved to Charleston and was Executive Chef at the Charleston Grill. His
commitment to supporting local farmers and encouraging them to cultivate new and
unusual products has won Waggoner praise from both the agricultural community and
his guests.
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ROBERT WYSONG, Executive Chef
The Sanctuary at Kiawah Island Golf Resort
American Culinary Federation - Certified Executive Chef
Robert Wysong, executive chef at The Sanctuary at Kiawah Island Golf
Resort, recalls his first impressions of cooking and hospitality in his
family home growing up in suburban Maryland. He recalls that family
meals were very important, and that there was always cooking and
learning opportunities.
A 1993 Graduate of Johnson and Wales University, Charleston, South Carolina, Wysong’s
career as a culinarian spans twenty years and includes experience in private clubs,
(The Pensacola Country Club) resort hotels, (The Grove Park Inn and Spa), independent
restaurants, (Magnolia’s Raw Bar and Grill, Asheville, North Carolina/Restaurant Marianne/Charleston,
South Carolina) and the luxury hotelier, (The Ritz-Carlton Golf Resort,
Naples) where he explains, “you have the most creative reach and freedom of expression”.
NATHAN THURSTON, Chef de Cuisine
The Ocean Room
Nathan Thurston, Chef of The Ocean Room, has been a member of
the culinary team since the opening of The Sanctuary in 2004. Chef
Thurston is a graduate of the highly acclaimed Johnson & Wales
University with degrees in business and culinary arts. Thurston also has
trained at the four star and four diamond Biltmore Estate
(Asheville, North Carolina), Josephine’s Café (Marion, North
Carolina), The White Horse Inn (Madison, Wisconsin), The Vineyards
(Winston-Salem, North Carolina), The Atlantic Room (Kiawah Island, South Carolina) and
Jasmine Porch (Kiawah Island, South Carolina).
Chef Thurston is very active in the competitive realm earning first place at The Annual
Adluh Grits Competition, the Le Grand Cuisinier Gold Medal, two gold medals, four silver
medals, and one bronze medal in American Culinary Federation sanctioned competitions.
In addition to Chef Thurston’s role at The Sanctuary he serves as President of The Greater
Charleston American Culinary Federation and teaches Contemporary Culinary
Competition, Lowcountry Cuisine, and Purchasing & Product Identification at The Art
Institute of Charleston.
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TODD RICHTER, Executive Pastry Chef
The Sanctuary at Kiawah Island Golf Resort
Todd Richter comes to Kiawah Island Golf Resort from Pinehurst
Resort in North Carolina where he served as Executive Pastry Chef.
He also taught baking and pastry arts at Sandhills Community College,
also located in Pinehurst. Prior to that, he spent several years as
Assistant Pastry Chef with the Cloister at Sea Island, fulfilling the
requirements to become an American Culinary Federation Apprentice. He started his
career at the Opryland Hotel in Nashville, Tennessee.
RYLEY T. MCGILLIS, Chef de Cuisine
Jasmine Porch at The Sanctuary at Kiawah Island Golf Resort
Ryley McGillis, Jasmine Porch Chef de Cuisine, managed various
aspects of the restaurant for three years running. Now at the helm of
The Sanctuary’s signature dining experience, Chef Ryley passionately
“revisits” Jasmine’s original concept roots; The traditions of the
Lowcountry.
Chef Ryley trained and graduated from both Le Cordon Bleu Academy and Florida State
University. Raised and educated in sunny Florida, Chef Ryley’s exposure to food and dining
diversity helped develop his natural appreciation and ability towards cooking and
entertaining. To this day his favorite cooked items are simple, timeless, whole food dishes.
This approach has enriched the food and service ways of Jasmine Porch’s award-winning
southern style offerings.
Prior to joining the Kiawah Island culinary team, Chef Ryley held coveted Charleston
restaurant positions: Zinc Bistro and Bar (Mount Pleasant) and Charleston Place
Hotel (Downtown).
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WILLIAM MORRISON, Chef de Cuisine
The Atlantic Room at Kiawah Island Golf Resort
Born in Gainesville, Florida, William’s childhood was a nomadic one
due to his father’s work as a nuclear engineer. Moving around the
country exposed him to numerous types of cuisine. “Growing up, I
was surrounded by food, art and engineering,” says Morrison. Despite
going to engineering school, William eventually turned his back on the
profession because of his love for cooking. He enrolled at The Culinary Institute of America
in Hyde Park, New York.
William comes to Kiawah from Ginn Company Resorts in Columbia, South Carolina where
he was both Executive Chef and Food and Beverage Director. He also previously worked at
L’Escalier restaurant at The Breakers in Palm Beach, Florida.
JOSEPH DION
The Sanctuary Chef Tournant at Kiawah Island Golf Resort
Originally from Massachusetts, Dion has been a part of the culinary
environment since the age of 15. Working with chefs taught him hard
work,organization, efficiency and cleanliness, essential for operating a
successful kitchen. Dion was an integral part to the opening of Max’s
Tavern in the Basketball Hall of Fame, a high volume American style
steakhouse. Upon his arrival to Charleston in 2004, Dion worked at Slightly North of
Broad for acclaimed local chef Frank Lee. Before becoming chef at Tomasso, he was a Sous
Chef at Jasmine Porch in The Sanctuary Hotel, recently honored with the Mobil Five Star
Award. Chef Dion has spent 20 very successful months as the Chef de Cuisine of Turtle
Point Clubhouse. It was Turtle Point where Chef Joe was instrumental in the development
and implementation of the Tomasso restaurant concept, taking place in January 2009.
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MATTHEW FITZGERALD, Chef de Cuisine
Tomasso at Kiawah Island Golf Resort
Chef Fitzgerald, of Tomasso, the resort’s Italian restaurant knows how
to combine fresh high quality ingredients with simple straight forward
preparations to achieve dishes that both pay tribute to Italy and satisfy
even his most discerning guests.
Upon graduation from the prestigious Johnson & Wales University with
an A.A.S. in Culinary Arts and a B.S. in Food Service Management, Matthew applied his
culinary skills as Sous Chef at some of Charleston’s leading restaurants such as Fish, 39 Rue
De Jean and Coast.
He joined the Kiawah Island Golf Resort culinary team in 2006 because of his deep
appreciation for the resort’s uncompromising dedication to culinary traditions and guest
service philosophies. He began his journey in Jasmine Porch working his way up to Sous
Chef in less than one year. In 2009, he moved to Turtle Point Clubhouse as Sous Chef and
became an instrumental part in creating the concept and opening Tomasso. He continues to
explore and develop dishes that will not only become specialties of the house at Tomasso’s
but “must have” dishes for all that visit Kiawah Island.
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Participating Vintners
JANET TREFETHEN
Trefethen Family Vineyards
Trefethen Family Vineyards was founded in 1973 by John Trefethen at a time when there
were fewer than thirty working wineries in Napa Valley. Janet Trefethen is the current CEO
of the family vineyard whose accomplishments include:
In 1979, Trefethen Chardonnay was named the Best Chardonnay in the World at the World
Wine Olympics in Paris.
The 2005 HaLo, Trefethen’s flagship wine, was named one of the Top 10 Wines of 2009 by
the Connoisseurs Guide to California Wine in the December 2009 issue.
MICHAEL DEER COLHOUN, Proprietor
Landmark Vineyard
Under Michael Colhoun’s guidance, Landmark Vineyards has catapulted from a littleknown
winery to world-class prominence. Michael’s achievements were best summed up in a
recent article by James Laube in the Wine Spectator, “Since 1993, Landmark’s
Chardonnays have been among the most exciting wines made in California, combining uniformly
high quality with excellent value.”
Prior to 1993, Michael was Executive Vice President of a commercial real estate brokerage
and development company in the New York metropolitan area. All of that changed when
his mother, Damaris Deere Ethridge, the great, great granddaughter of John Deere and the
Founder of Landmark, needed someone with marketing, sales and operational skills to run
the winery. Michael and his family moved west to Sonoma County and he became President
of Landmark Vineyards.
RENATO SPANU
Renato Spanu has been around food and wine his entire life, growing up on Italy’s beautiful
Island of Sardinia he was exposed to a wide range of great foods and wine which fueled his
passion starting from a young age. Wine in particular was always part of life, at the age of
3 years Renato already started helping in the family vineyards “as best as a 3 year old can”
and continued helping until his grandfather sold the property when he was 14 years old.
Since then Renato has worked in both the food and wine industries in Italy and the USA
and recently along with his wife Angela has started his own winery in the mountains of
Gallura in the northern part of Sardegna where he grew up. Here they have planted 4
Hectares/11 acres of Vermentino di Gallura which will see it’s first bottling this year in
2010, Renato in the meantime also has become an ambassador of Sardinian wines to
America helping promote and understand the great potential of his native wines, including
the wines of Santadi and Shardana within the Neil Empson portfolio.
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BILL PHELPS, Co-Owner
Freestone Vineyards
Bill is a member of the senior management team at Freestone Vineyards, helping to develop
and implement Freestone’s long-term vineyard and winery objectives. The son of founder
Joe Phelps, Bill represents the second generation of Phelps family members in the wine
business. He is also President of Joseph Phelps Vineyards in the Napa Valley.
Bill has been active in a broad range of civic activities, including the Land Trust of Napa
County, the Napa Valley Community Foundation, and the St. Helena Choral Society. He is
an avid pianist, choral singer and golfer.
Bill moved with his family to the Napa Valley in 1998 after he practiced law for 20 years in
Southern California, specializing in the investment banking industry. One of his first projects
after moving was assisting with the acquisition of land for Freestone Vineyards. Born in
1954, Bill is a graduate of Colorado College and the University of California’s Hastings
College of Law. He and his wife Andrea live near St. Helena. They have two children, Allie
and Will.
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live auction sponsor
Silent Auction & Cocktails 6:30 until 7:30 pm
Live Auction 8:30 pm
Cause Auction Every year, the Hollings Cancer Center supports over
80,000 patient visits per year.
Many of these patients cannot afford the simple amenities
that would make their journey more endurable.
Help us grant their wishes by funding an item from our
Patient Wish List at the Cause Auction during the Silent Auction.
“ONE PERSON CAN MAKE A DIFFERENCE AND EVERY PERSON SHOULD TRY.”
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- JOHN F. KENNEDY
Special Guests RICHARD TODD
Auction Committee Members
TOM CRAWFORD
GARY DONNER & IRENE MILLER, Live Auction Chairs
JULIA CAUSEY
DANA DURLACH
SISSY HEWITT
ELLEN MURRAY
LINDA PLUNKETT
AMANDA TISSUE

Live Auction
LIVE 1: FANTASTIC MIXED CASE OF AGED CHATEUNEUF DU PAPE WINES
Chateauneuf du Pape of Southeast France has emerged as one of the leading wine regions.
Robert Parker, America’s leading wine critic, describes Chateauneuf as the world’s greatest
wines. In fact, he consistently gives Chateuneufs ratings that are amongst his highest. This
extraordinary lot includes one bottle of each of the following:
VINEYARD NAME VINTAGE PARKER RATING
Chateau de Beaucastel 1998 96
Pierre Usseglio Reserve des Deux Freres 2000 98
Domaine Bois De Boursan Cuvee des Felix 2000 96
Paul Avril Clos des Papes 2000 95
Domaine du Pegau Cuvee Reserve 2000 95
Pierre Usseglio Cuvee de mon Aleul 2000 95
Domaine de Panisse Noble Revelation 2000 95
M Chapoutier Croix de Bois 2000 94
Roger Sabon Cuvee Prestige 2000 92
Chateau de Beaucastel 2001 96
Domaine de la Janasse Chaupin 2000 95
Paul Avril Clos des Papes 2001 95
The lucky winner of this lot will be able to immediately enjoy these highly rated mature
wines from one of the best wine regions of the world.
Donated by: Mr. Gary Donner & Ms. Irene Miller
VALUE: $1,500
LIVE 2: TWO NIGHT ESCAPE TO SEA ISLAND RESORT
Experience the exclusive and private Sea Island, Georgia while being hosted by Mr. & Mrs.
James McNab. Enjoy a round of golf for two at The Ocean Forest Golf Course, a private
course which has been ranked #84 in the world. Opened in 1995, the Rees Jones designed
course was the youngest course to host the Walker Cup matches in 2001. You will be
treated to two nights ocean front lodging at the Sea Island Resort, the site of the 2004 G8
Summit, as well as temporary membership that allows you access to all of the resorts
amenities. In addition, Mr. & Mrs. McNab will host you for breakfast, lunch and dinner at
the resort.
Restrictions: Subject to Scheduling and Availability.
Donated by: Mr. & Mrs. James McNab
VALUE: $3,000
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LIVE 3: ONE WEEK STAY AT PALMETTO DUNES
One week at 18 Brigantine in Palmetto Dunes at Hilton Head Island. This wonderful five
bedroom, five bath home is designed for family good times and fresh-from-beach
entertaining. This unique beach house not only offers spectacular ocean-front views from
the upstairs main living areas, but also offers numerous retreats to enjoy like the covered
porch with panoramic view, private boardwalk to the pristine Palmetto Dunes beach and a
private pool with dramatic negative-edge design. 18 Brigantine provides many opportunities
for guests to spread out and find privacy. This includes the large upstairs living area, built-in
nook off living area, open bar and den on the first floor, and two large master suites with
king beds and living areas. Three other bedrooms feature a total of three queen and two
double beds. The kitchen, with granite countertops and stainless steel appliances, has an
eat-in area with a breathtaking ocean view.
Palmetto Dunes is well-known for its world-class courses and top-ranked tennis facilities, but
it also has five miles of pristine Atlantic coastline, an 11-mile lagoon system to navigate by
canoe or kayak, leisure trails, marina village with upscale shops and restaurants, dolphin
tours, and fishing charters.
Restrictions: Based on availability from September 11, 2010 - March 31, 2011 except during holiday
weeks and the Heritage Golf Tournament.
Donated by: Mr. Gary Donner & Ms. Irene Miller
VALUE: $5,000
LIVE 4: DATE NIGHT FOR A YEAR
Treat your special someone with a date every month for the next year! Dinner for four
people for the next year will be provided by 12 of Charleston’s favorite restaurants and
wines will be provided by Southern Wine & Spirits.
Donated by: Participating Restaurants & Southern Wine and Spirits
VALUE: $4,800
LIVE 5: U COOK! WITH CHEF BOB
Join Chef Bob Waggoner on a “private show” of his cooking show for PBS, “U Cook!
With Chef Bob.” The winner will serve as Chef Bob’s sous chef as they host a dinner for 10
people in their home. The dinner will follow the same format as the show “U Cook! With
Chef Bob.” The dinner party will be filmed by Charleston Video Service as a keepsake of
the night!
Restrictions: Subject to Chef Waggoner & Charleston Video Service Availability.
Donated by: Chef Bob Waggoner of “U Cook! With Chef Bob” & David Keller of Charleston
Video Service
VALUE: PRICELESS
LIVE 6: 1997 DIAMOND CREEK CABERNET SAUVIGNON-LAKE VINEYARD
1997 Diamond Creek Cabernet Sauvignon from this exclusive Lake Vineyard. The 5L
bottle is hand-painted with a landscape scene and signed by winemakers Al and Boots
Brounstein. Founded in 1968, Diamond Creek is California’s first exclusively Cabernet
Sauvignon estate vineyard and since its inception in 1972, Lake wines have been produced
only ten times.
Donated by: Mr. Charles Hollis
VALUE: $4,000
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LIVE 7: 18K YELLOW GOLD NECKLACE AND EARRINGS
This exquisite 65.5 gram, 18 karat yellow gold necklace features connecting gold charms
with eight one-half carat diamonds inlaid. The matching earrings have 5.9 grams of 18
karat yellow gold and four one-fourth carat diamonds. The set is sure to complete any
evening outfit!
Donated by: Mrs. Marilyn Hoffman of Nice Ice Fine Jewelry
VALUE: $8,100
LIVE 8: THE FIVE STAR EXPERIENCE
Treat yourself to a once in a lifetime five star experience at The Sanctuary at Kiawah Island
Golf Resort. Your escape begins with three nights in The Sanctuary’s Presidential Suite,
the exquisite 3,000 square foot suite with sweeping views of the Atlantic Ocean. The
Presidential Suite features a formal study, dining room with seating for 12 people, and over
200 square feet of balcony space overlooking the Grand Lawn and the Atlantic Ocean. Your
three-night getaway will include breakfast, lunch and dinner for all days at Kiawah Island
Golf Resort’s five award-winning dining establishments.
During your stay at The Sanctuary, enjoy one round of golf for two at The Ocean Course,
home of the 2012 PGA Championship and one round for two at Turtle Point, the Jack
Nicklaus designed course. After spending two days working on your golf game, relax at
The Sanctuary’s Spa, ranked the #2 Resort Spa in the continental US & Canada by
Travel + Leisure. This package includes two 90-minute Southern Hospitality facials and two
90-minute Signature Massages.
Restrictions: Subject to availability; breakfast, lunch and dinner exclude alcohol and gratuity; golf
caddie fees excluded.
Donated by: Kiawah Island Golf Resort
VALUE: $18,000
LIVE 9: “IN THE LIFE” FAMILY PHOTOGRAPHY PORTFOLIO
Tim Zielenbach will spend a day with your family to create a photographic essay of you
and your children, as you are. Up to 40 photographs will be presented in a custom bound
10 x 10 inch leather album, letting your expressions and emotions tell the story. The choice
of location or locations is up to the commissioning family.
Restrictions: The winning bidder shall contact Tim Zielenbach within two weeks of the auction to
arrange scheduling. The session will be photographed within a nine-month period from the auction.
This commission may not be used for a wedding.
Donated by: Mr. Tim Zielenbach of Zielenbach Photography
VALUE: $4,500
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LIVE 10:
PRIVATE DINNER PARTY ABOARD THE INNISFAIL WITH CHEF MARC COLLINS
Enjoy a private two hour sunset supper cruise for eight people aboard The Innisfail in the
Charleston Harbor. When your cruise is underway, you will be treated to a three course
dinner prepared by Executive Chef Marc Collins of Circa 1886 Restaurant. Included in this
package are hors d’oeuvres before dinner and wine pairings for each course.
The Innisfail is an impeccably restored Mathis-Trumpy yacht, commissioned in the 1930s
during America’s “golden age of yachting.” This maritime masterpiece valiantly served as a
patrol boat in World War II and then served US presidents until 1965. Today she has been
restored and returned to her original calling as a private luxury vessel and floating work of
art. In her time, she hosted Presidents Truman, Eisenhower, Kennedy, Nixon and Clinton.
Restrictions: Subject to Chef Marc Collins & The Innisfail Availability. Not valid June - July, 2010.
Donated by: Chef Marc Collins of Circa 1886 & Mr. Frank Lynch
VALUE: PRICELESS
LIVE 11: TWO NIGHTS IN CALIFORNIA’S WINE COUNTRY
Enjoy a customized VIP tour of California’s Napa and Sonoma Valleys. Hal Jones of
Southern Wine and Spirits will organize a wine country experience. Enjoy a two night stay
with a tour and tasting at Landmark Vineyards in Sonoma Valley. Continue your trip to
Napa with a VIP tour and tasting at Joseph Phelps and Trefethen Vineyards, the wines
featured at Gourmet & Grapes.
Donated by: Mr. Hal Jones of Southern Wine and Spirits
VALUE: $7,000
LIVE 12: KEN VEDRINSKI DINNER FOR 10 AT YOUR HOME
Enjoy a spectacular food and wine dinner by Chef Ken Vedrinski, award winning chef and
owner of Trattoria Lucca here in Charleston. Chef Vedrinski has won numerous awards and
Lucca has been hailed as “Charleston’s Best New Restaurant” by Charleston City Paper.
Lucca also was a semi-finalist for “Best New Restaurant” in the 2009 James Beard Awards.
Chef Vedrinski’s food is simply spectacular, and he will pair this food with Italian wines he
will personally select. This dinner will be at your home for you and your friends - up to a
party of 10.
Restrictions: Subject to Chef Ken Vedrinski’s availability, must be scheduled after Fall 2010.
Donated by: Chef Ken Vedrinski of Trattoria Lucca
VALUE: $3,000
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Silent Auction
SILENT 1: YOGA FOR A YEAR
Enjoy unlimited yoga for the entire year with Serenity Now Yoga.
VALUE: $1,000
SILENT 2: YOUR CHANCE TO BE A STAR!
Spend a day on the hit Lifetime Show, Army Wives, filmed in Charleston, South Carolina.
You will be treated to a tour of the set and will have the opportunity to work as an actor
with one day of background work.
VALUE: PRICELESS
SILENT 3: “BLUE SHUTTERS ON EAST BAY”
Original 28” x 24” by Rick Reinert of the Wells Gallery.
VALUE: $1,500
SILENT 4: PRIVATE TOUR - CLOS PEGASE WINERY IN CALISTOGA, CALIFORNIA
A private guided tour and tasting for eight people through the stunning facility and art-laden
aging caves.
Restrictions: Appointment needs to be made in advance, valid May 1, 2010 - May 1, 2011.
VALUE: $200
SILENT 5: RECOVERY STROKE EARRINGS IN STERLING SILVER
The Recovery Stroke earrings by Grainger McKoy are a miniature version of the sculpture
by the same name that was made as a representation of hope for the Hollings Cancer
Center lobby.
VALUE: $200
SILENT 6: PRIVATE TASTING AT AVONDALE WINE AND CHEESE
Host a private wine and cheese tasting for eight people.
VALUE: $200
SILENT 7: PORTRAIT BY RALPH MELVIN
Capture a moment in time with a commissioned portrait study by Ralph Melvin.
Includes 16” x 20” canvas portrait.
VALUE: $1,200
SILENT 8: BBQ PARTY FOR 30 FRIENDS
Host your next party with Crazy Dutchman Catering who will provide traditional Carolina
BBQ for you and 30 of your friends!
Restrictions: Subject to Crazy Dutchman Catering Availability.
VALUE: $800
-nineteen -

SILENT 9: WEEKEND GETAWAY TO THE INN AT MIDDLETON PLACE
Enjoy a weekend stay at The Inn at Middleton Place. Included is admission to Middleton
Place, an evening managers reception and a morning breakfast.
Restrictions: Expires December 31, 2010.
VALUE: $500
SILENT 10: CUSTOM DESIGNED OUTFIT
Designer Kimberly Shahid will custom design and create an original outfit for you.
VALUE: $600
SILENT 11: WHITE GOLD DIAMOND HOOP EARRINGS
A pair of 14 karat white gold .5 carat diamond earrings from Wagers Jewelers.
VALUE: $1,000
SILENT 12: LONGINES STAINLESS STEEL WATCH
Wear the fine Swiss quality of Longines with this fine lady’s watch with a mother of pearl
face and 12 full cut diamonds inlaid from Croghan’s Jewel Box.
VALUE: $1,300
SILENT 13: PEARLS
Snowflake white pearl necklace from Hinson Gayle’s Stonehenge Pearl Collection.
Handcrafted from high luster freshwater pearls, each pearl is hand knotted on silk thread
and the necklace is finished with a sterling silver clasp.
VALUE: $695
SILENT 14: PRIVATE TOUR OF WILLAMETTE VALLEY VINEYARD
Take a trip to Oregon’s Willamette Valley - the premier Pinot Noir region, for a private
tour for ten people.
Restrictions: Call to reserve, Expires May 2, 2011.
VALUE: $200
SILENT 15: 20 X 24 PORTRAIT
Tim Zielenbach will photograph you, your family or your children and will present a wall
portrait up to 24 inches long. The photograph will be applied to canvas, stretched and
mounted.
Restrictions: Subject to Tim Zielenbach’s Availability.
VALUE: $1,800
SILENT 16: WEEKEND GETAWAY TO MYRTLE BEACH
Two nights at the Hilton Myrtle Beach Resort with a round of golf at either Litchfield
Country Club, River Country Club or Willbrook. You will have dinners scheduled for both
nights at Rioz Brazilian Steakhouse and Rossi’s Italian restaurant.
Restrictions: Blackout Dates: June 1, 2010 - August 31, 2010. Golf is valid May 1, 2010 -
February 15, 2011, except October. Dinner at Rioz Brazilian Steakhouse expires October 21, 2010.
Dinner at Rossi’s includes dinners for two, excluding alcohol.
VALUE: $1,000
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SILENT 17: ZOOM TEETH WHITENING
Dr. Douglas Alterman will offer you Zoom Whitening, a safe method for creating a
beautiful “brilliant” smile.
VALUE: $600
SILENT 18: “LIFEGUARD”
Original by 11” x 14” oil painting by Chris Rutigliano.
VALUE: $550
SILENT 19: RELAX AT THE WOODLANDS INN
Retreat to The Woodlands Inn for one night with a complimentary breakfast.
Restrictions: Expires May 1, 2011.
VALUE: $399
SILENT 20: VINTAGE BILLECART CHAMPAGNE POSTER
What a treat it is to drink this champagne. So refined, elegant and complex. A poster
from Julia Santen Gallery is a perfect memory of all the special Billecart occasions and a
reminder to order more cases!
VALUE: $775
SILENT 21: AN EVENING DOWNTOWN
Revisit the past with Old South Carriage Company. Afterwards, treat yourself to an
evening at Hank’s Seafood and finish your night with a one night stay at the French
Quarter Inn.
Restrictions: Carriage tour expires February 5, 2011 and Hank’s Seafood expires March, 2011.
VALUE: $425
SILENT 22: 2007 R. STUART AUTOGRAPH PINOT NOIR 1.5 L
VALUE: $70
SILENT 23: DUNES WEST GOLF CLUB
One foursome at the course that sits among 200 year old oak trees.
Restrictions: Valid all day Monday - Thursday and any time after 12 pm on Friday,
Saturday or Sunday. Valid June 7, 2010 - December 31, 2010.
VALUE: $200
SILENT 24: THE LINKS AT STONO FERRY
Four rounds of golf at the historic course in Hollywood, South Carolina.
Restrictions: Valid Monday - Thursday, After 11:00 am. Expires May 1, 2011.
VALUE: $250
SILENT 25: AERIAL FIT YOGA & GEAR
Four Aerial yoga classes from Aerial Fit Yoga (beginners welcome!) and two beautifully
made yoga outfits from Mary Mojo Boutique.
Restrictions: Valid May 1, 2010 - May 1, 2011.
VALUE: $380
- twenty one -

SILENT 26: GROVE PARK GETAWAY IN ASHEVILLE, NORTH CAROLINA
One night at the Grove Park Inn with dinner at Horizons, the resort’s flagship AAA Four
Diamond Award winning restaurant.
Restrictions: Expires May 31, 2011.
VALUE: $450
SILENT 27: ART LOVERS PACKAGE
One year dual membership to the Gibbes Museum of Art and season tickets for two to the
Footlight Players Theatre.
Restrictions: Gibbes Museum Membership expires December 31, 2010.
VALUE: $800
SILENT 28: “HAPPY HOUR” GIFT BASKET
VALUE: $100
SILENT 29: KEEP THE KIDS ENTERTAINED!
One family membership to the Children’s Museum of the Lowcountry and private viewing
of the Sea Turtle Hospital at The South Carolina Aquarium.
Restrictions: Children’s Museum can validate up to one year past February 2, 2010.
VALUE: $500
SILENT 30: SILK SCARF & BROACH
Be fashionable wearing a teal 100% silk floral scarf and matching broach donated by
Chella D Boutique.
VALUE: $115
SILENT 31: SEAHORSE NECKLACE
A mix of gemstones and shell charms create a beautifully made matching set by
Jasper Gallery in Bluffton, South Carolina.
VALUE: $201
SILENT 32: BEACH BUM
Enjoy a relaxing day at the beach with a rolling cooler with built-in speakers, an Adirondack
chair, and paddleball and horseshoes sets all from Budweiser.
VALUE: $300
SILENT 33: CUSTOM CITADEL PRINT
Have a custom Citadel art piece created by Seventh Heaven Art & Prints for your graduate
featuring his or her year of graduation.
VALUE: $60
SILENT 34: WIND WILLOW CHOCOLATE BASKET
Satisfy your sweet tooth with this chocolate & cheesecake lovers basket donated by
Mankel’s in Bluffton.
VALUE: $100
- twenty two -

SILENT 35: GROWING SCULPTURE BY STEPHEN KISHEL
Metal sculptor Stephan Kishel created this metal work of two flowers.
VALUE: $525
SILENT 36: LINEA PELLE COLLECTION - LOLA LARGE TOTE
Need the perfect handbag for your belongings? This is the perfect bag from Hampden
Clothing for ladies on the go. Pair it with a classic belt and heels for a sleek, sultry look.
VALUE: $600
SILENT 37: OYSTER ROAST FOR 50 PEOPLE
Host 50 of your closest friends for an oyster roast at a private home in beautiful Wadmalaw
Island, just about 45 minutes from downtown Charleston. Oysters, Beer & Wine are
included.
Restrictions: Subject to Availability
VALUE: $600
SILENT 38: THE LINKS COURSE AT WILD DUNES
Experience Tom Fazio’s original design with a foursome to The Links at Wild Dunes,
Fazio’s first golf course. After golf, enjoy lunch for four at the clubhouse.
VALUE: $250
SILENT 39: “OPEN” 22” X 18” WATERCOLOR PRINT
Beautiful framed watercolor print by Penny Hoey Photography.
VALUE: $230
SILENT 40: ONE WEEK MOUNTAIN RETREAT IN CASHIERS, NC
One week in a beautiful mountain retreat home in The Lake Club in Cashiers, North
Carolina. House sleeps 6 with two queen and one master suite. Donated by Joseph and
Margaret Hores of Brighton Collectibles.
Restriction
VALUE: $2,600
SILENT 41: GOLF AT DEBORDIEU COUNTRY CLUB
One Round of golf for four at Debordieu Country Club, a private course in
Georgetown, South Carolina.
VALUE: $500
SILENT 42: 29 BOTTLE WINE REFRIGERATOR
GE Profile “Deluxe Wine Center” 29 bottle wine cooler.
VALUE: $355
SILENT 43: A SHOPPER’S DREAM!
Experience Charleston’s finest shopping with gift certificates to Finicky Filly ($100), Anne’s
Downtown ($75), Leggiadro ($250) and Gwynn’s ($300). After a long day of shopping,
retreat to the Francis Marion Hotel for a one night stay with complimentary breakfast in
the morning.
Restrictions: Hotel Accommodations expire June 1, 2011.
VALUE: $1,000
- twenty three -

SILENT 44: GARDEN & GUN MEMBERSHIP
Membership to the Garden & Gun Secret Society, which is limited to 1,000 members and
includes five gift subscriptions, weekender bag, invitations to Secret Society events and
Garden & Gun exclusive online auctions.
VALUE: $500
SILENT 45: FIREFLY VODKA GIFT BASKET
VALUE: $115
SILENT 46: WEEKEND AT EDISTO HOUSE
Long weekend stay at Edisto on Bailey Creek. Four bedrooms, 3 1/2 baths, sleeps
10 people. Take a morning trip with four of your guests for four rounds of golf with carts at
The Plantation Course at Edisto with four breakfast at The Plantation Grill.
Restrictions: Thursday - Sunday stay; To be used before November 15, 2010.
VALUE: $1,300
SILENT 47: KELLY ROPER PHOTOGRAPHY
Package for one natural light photography session for up to two children with Kelly Roper
Photography. Two 8” x 10” black and white film prints are included.
Restrictions: Subject to availability
VALUE: $450
SILENT 48: THE COTTAGES ON CHARLESTON HARBOR
Two nights at The Cottages on Charleston Harbor. Each cottage has a private porch, two
bedrooms, three baths and direct beach access.
Restrictions: Not valid during weekends or holidays; Expires December 23, 2010.
VALUE: $600
SILENT 49: GRAPHIC DESIGN SERVICES
$1,000 of graphic design work by Janet Schatzman & Associates, LLC. Past clients include
Bank of America, Pfizer, Johnson & Johnson, Dell and Kraft.
VALUE: $1,000
SILENT 50: FLOWER BASKET
Help bring summer flowers into your home with this basket featuring a daisy print, floral
wooden box and comfy afghan.
VALUE: $100
SILENT 51: INTERIOR DESIGN CONSULTATION
Two hours of interior design consultation from LuAnn McCants Interiors.
VALUE: $300
SILENT 52: GRADY IRVIN & CO. BLAZER
Mans’ Super 120’s yarn, year round weight navy blazer from Grady Irvin & Co.
All alterations included.
VALUE: $400
- twenty four -

SILENT 53:
COTTON DIKE COURSE AT DATAW ISLAND, BEAUFORT, SOUTH CAROLINA
One foursome at the Cotton Dike Course, designed by Tom Fazio. Enjoy lunch for four at
the Club after your round of golf.
VALUE: $250
SILENT 54: HYDRANGEA STILL LIFE
16” x 20” Gallery Wrapped original oil by Mary T. Stuckey.
VALUE: $425
SILENT 55: DOWNTOWN CHARLESTON TOUR FOR 20 PEOPLE
Two hour walking tour of downtown Charleston for up to 20 people with Angie Chakeris
of Tours by Angie.
VALUE: $400
SILENT 56: “CONFEDERATE MEMORIAL TO THE DEFENDERS OF CHARLESTON”
Giclee by DAB.
VALUE: $350
SILENT 57: MARY MOJO PARTY
Private Shopping Party with refreshments and personal attention at Mary Mojo Boutique.
Up to 20 guests and Hostess receives 20% of total spent as store credit.
VALUE: $400
SILENT 58: BOLLÉ POLARIZED SUNGLASSES
Wear these Bollé performance sunglasses during your next outing. Featuring a clip on case
and polarized lenses from Jackson Davenport.
VALUE: $175
SILENT 59: LILLY PULITZER “PUDDLE JUMPER” PURSE
Pink and white Lilly Pulitzer purse from Gigi’s Boutique of Bluffton.
VALUE: $118
SILENT 60: “A CUP, A GLASS, A POD”
Still life oil on linen, 24” x 18” from Corrigan Gallery.
VALUE: $2,500
SILENT 61: PILATES WITH 5 FRIENDS
One hour group Pilates reformer session for five friends at Exhale Pilates Studio.
VALUE: $160
SILENT 62: CAMERA BAG & NECKLACE
Camera bag by Anya Hindmarch and Keil Mead Necklace from Pearl in Mt. Pleasant.
VALUE: $190
- twenty ve -

Auction Rules and Regulations
1. Bidding will be by assigned numbers only.
2. Seller does not warrant or represent, and in no event shall be responsible or
liable for the accuracy of the description of the item being offered, or the
correctness of the program.
3. When bidding on an item, raise the bid card with your number plainly visible
to the
auctioneer. Should a dispute arise between the bidders in the live auction, or
should the auctioneer doubt the validity of any bid, the auctioneer shall have
the absolute right to resolve the dispute and determine the successful bidder,
re-offer, re-sell, or withdraw the lot in question.
4. No bid shall be valid unless acknowledged by the auctioneer. The highest
acknowledged bidder shall be deemed to be the purchaser of the lot, subject
only to compliance with applicable state and local laws. Purchaser warrants that
he/she will pay the full purchase price therefore forthwith. Title to any wine or
other item sold at either auction shall not pass until payment has been made, at
which point the purchaser shall have full responsibility for, and bear the risk of
loss to the lot.
5. Payment in full for all items is due on the day of the auction at the auction site
by cash, check, or credit card. Checks should be made payable to MUSC
Foundation-Hollings Cancer Center. HCC will accept Visa, MasterCard, and
American Express.
6. The silent auction will begin early and end before the live auction. Bidders may
bid by writing their assigned bid numbers on the bidding sheets provided. The
highest bid written on the bidding sheet at the time the silent auction closes will
be the successful bid. Payment in full for all silent auction items purchased is
due on the day of the auction by cash, check, or credit card.
7. Certain items to be offered for auction at the live and silent auctions that
consists of service, such as travel and lodging packages, restaurant meals, or
special services to be provided by donors, and are subject to conditions or
require that specific arrangements be made or for making such arrangements.
8. The terms and conditions of purchase shall be governed and interpreted by the
laws of the State of South Carolina.
ALL SALES ARE FINAL. NO REFUNDS. NO EXCHANGES.
- twenty six -

MUSC Hollings Cancer Center
The Hollings Cancer Center proudly announces it has attained National
Cancer Institute (NCI) designation, a distinction held by only 64 other cancer
centers in the U.S. The Hollings Cancer Center is only institution in South
Carolina with is prestigious status.
NCI designation means Hollings Cancer Center brings the most cutting-edge
treatments to patients as well as working on the cancer problem in South
Carolina and beyond.
Located at the Medical University of South Carolina in Charleston, the
Hollings Cancer Center is the largest academic-based cancer program in the
state.
We have united the best medical, research, and scientific resources in a single
location, with a singular focus on cancer. These resources extend throughout
the state via partnerships with other healthcare organizations, ensuring that
all residents have access to our innovative care. For the 23,000 South
Carolinians who will be diagnosed with cancer this year, the Hollings Cancer
Center offers hope.
Cancer Fighting Ingredients
The mission of Gourmet & Grapes is to raise funds and create awareness to
reduce the rate of cancer diagnoses in the state of South Carolina. As part
of this mission, all Gourmet & Grapes participating chefs have been asked to
incorporate cancer fighting ingredients into their featured dishes. Look for
these foods at Gourmet & Grapes and strive to incorporate them into your
daily routine. The following ingredients are a sampling of foods and spices that
the National Cancer Institute claims to contain cancer-fighting properties:
Berries | Broccoli | Chili Peppers and Jalapeños
Dark Chocolate | Garlic | Lettuce
Red Wine | Rosemary | Soy Products | Teas | Tumeric
- twenty seven -

The Sanctuary at Kiawah Island Golf Resort
One Sanctuary Beach Drive • Kiawah Island, South Carolina 29455
main 843.768.6000 • fax 843.768.5150 • www.kiawahresort.com
Superior•Atlanta 661310