From Carolina Arts Magazine, September 2001

Beaufort Arts Council and the USC-Beaufort Center for Coastal Ecology Announce 2002 Pritchard's Island Artist Retreat Program


The Arts Council of Beaufort County in Beaufort, SC, and the Center for Coastal Ecology at USC-Beaufort are now accepting applications for the third annual Artist Retreat on Pritchard's Island, scheduled for mid-April 2002.

"There are very few opportunities in the country like this one," said Eric Vaughn Holowacz, executive director of the Arts Council of Beaufort County. "Pritchard's Island is an unspoiled place where South Carolina meets the Atlantic Ocean; it's an
island of magic and incredible creative influence."

The joint effort to host a retreat for artists was begun in 1999, with the first program held over a weekend during the spring of 2000. It included ten visual artists from Beaufort County and nearby communities. Over the next year, the program grew to include a dozen artists, including a writer, sculptor, and videographer, and was extended to a week in length.

Participants are provided with an undisturbed stay on one of South Carolina's most pristine barrier islands, including meals and lodging. The island staff, coordinated by Lynn Corliss, program a series of optional lectures and guided walks with the naturalists, marine biologists and coastal ecologists who normally conduct research and educational activities on Pritchard's Island.

Owned by the University of South Carolina-Beaufort, the island is located between the resort destinations of Fripp and Hilton Head Islands and regularly hosts marine ecology research. The programs and artist retreat are based at Pritchard's 18-bed research dormitory, one of the few man-made structures on the island. Only accessibly by boat, the undisturbed location contains a wealth of natural flora and fauna unique to the Southern coast and is home to an on-going Sea Turtle Project. Educational and interpretive tours for both student and adult groups are also held periodically on Pritchard's Island, and the undisturbed coastal landscapes have long inspired Beaufort's photographers, painters, and visual artists.

The retreat project was developed as a way to cultivate a more creative presence for the island," explains Corliss, who also runs the USC-Beaufort Center for Coastal Ecology. Corliss began working with the Arts Council of Beaufort County and a volunteer committee of community leaders to shape the Pritchard's Island Artist Retreat program in 1999.

"We provide meals, lodging, and plenty of free time," she explained, "so the artists can concentrate on the aspects of the island, ponder the Atlantic Ocean, hike through the island forest, and discover hundreds of species of indigenous animals." The week will conclude with a visit to Spring Island and a tour of its Nature Center and Visiting Artist Program.

"Pritchard's Island , we hope, can fill a need for artistic growth and development in our community and in our state," said Holowacz. "At the same time, we want to give creative people from around the Southeast a closer understanding of our remarkable barrier island geography, an undisturbed ecosystem, and the artistry of nature."
Even for a Beaufort resident, it's a great opportunity to see the Sea Islands in their natural state, "said painter Cabell Heyward, who was among the first group of artists to participate in the retreat program on Pritchard's Island and has since helped shape the on-going creative program.

"The landscape, the sound of the ocean, the wildlife, and the solitude are all inspiring and nourishing to the soul" said St. Helena Island textile artist Arianne King Comer. "An artist can find extraordinary peace and tranquility on Pritchard's Island," she continued, "and indulge in a true retreat from the everyday world of traffic jams, grocery shopping, and paying bills."

Another aspect of the retreat is the Pritchard's Island Collection. All those participating in the artist retreat are asked to donate a work of their original art, created within the following year, to the program's collection.

"We will conserve and exhibit the art that is donated by the participants," said Holowacz, "as a legacy to the island's unique beauty, undisturbed ecosystem, and powerful influence." The result will serve to document the creativity of all those involved in the Pritchard's island retreat experience. Eventually, this collection will be made available to loans to area schools, public buildings, and community art galleries as a way to extend the island's influence into the community.

Artists interested in participating should contact the Arts Council of Beaufort County at 843/521-4145 or (retreat@beaufortarts.com). The complete application requires between 10 and 20 slides of art work, a curriculum vitae, the application form, and a $15 administrative fee.

The Arts Council of Beaufort County is recognized as an innovative cultural organization and is the Lowcountry's leading provider of arts programs and services. In 1999, the Arts Council was awarded the Elizabeth O'Neill Verner Award by Governor James Hodges as South Carolina's outstanding arts organization. The Arts Council continues to develop creative projects and opportunities, and welcomes participation form the community. To support the Arts Council by becoming an annual member, or to discuss programs and services, contact 843/521-4145.

From Carolina Morning News, 10 September 2001

In Good Taste
Bread pudding makes a fine dessert
By Nan Lehmann


The First Annual Membership Meeting of the Cultural Council of Jasper County is at 7 p.m. Tuesday. We will meet at The Palms Restaurant and will order from the menu. It's dutch treat. Please do come, with or without a reservation, whether you are a member of the Cultural Council or not. Our guest speaker is Eric Holowacz, Executive Director of The Arts Council in Beaufort. I feel certain Eric will have some words of wisdom for us on how best to advance our non-profit organization.

Wednesday evening my Gourmet in Residence and I went out to dinner at Sigler's in Bluffton to celebrate my umptieth birthday. We enjoyed a sumptuous feast and topped it off with a delightful bread pudding dessert and coffee. I had their stuffed flounder, which is just about indescribable, and my G-I-R had mussels and mussels. Yes, twice. He had an appetizer which consisted of mussels and some pasta, and then an entree that was mussels, scallops and other seafoods in a rich broth with some more pasta.

But the star of the meal was the dessert. It was an extraordinary bread pudding with a fresh banana plus a thin slice of plantain. Really, it was kind of wonderful. I won't attempt to duplicate Sigler's bread pudding, but I do offer my own for you to try should you feel inclined.

At 10 a.m. Sept. 22, Dawn Duff will hold a fun workshop making jewelry at Linda Vnuk's Southern Sippin's at 202 West Main St. in Ridgeland. I had not known it, but Southern Sippin's space used to be a doctor's office. It's now a cafe, gift and antique shop in a cozy, rustic atmosphere. The cost of the workshop will include your choice of a delicious lunch and creating some jewelry. Call Linda at Southern Sippin's at 726-5262 for more information and reservations.

I am working hard to set up an opera for kids at Ridgeland Elementary and at West Hardeeville Elementary. Some of you may recall, I brought Opera for Kids to Thomas Heyward Academy several years ago. That performance was The Three Little Pigs, and all the music was by Mozart. It is a beautiful production and was very well received. This one is The Three Bears and the music is by Dr. Greg Boatwright. I had hoped to have this lined up for September or October, but it now appears that it will be in the spring of 2002.

Now, back to my bread pudding.

Bread Pudding

Butter (not margarine - the flavor won't do)

6 slices firm home-style bread, trimmed

2 cups milk

1/2 cup sugar, minus 1 tablespoon

2 ounces any kind of liqueur (Cointreau, Grand Marnier) or apple brandy

1 teaspoon vanilla extract

3 eggs

Any kind of stewed fruit, optional, or 4 tablespoons dried raisins or currants

Preheat oven to 350 degrees. Butter the bread rather heavily and cut into one-inch squares. Scald the milk with the sugar, liqueur, and the vanilla extract. Beat the eggs until very light, and still whisking, pour the scalded milk over them in a medium stream. Put the bread in a deep 11/2 to 2 quart baking dish and pour the thin custard over it. Bake about 25 to 30 minutes. It should be lightly browned and puffed up. Unfortunately, it falls instantly, but don't overcook thinking you can change this. The pudding is done enough when a knife comes out of the center with just a little custard on it. Let the pudding settle 10 minutes and serve warm, with or without fruit sauce.

I used homemade french bread and did not cut off the crusts, even though the original recipes says to trim the bread. I like the crust; it's my favorite part of the bread. I found another recipe that says to use plain white bought loaf bread. Use about three cups of bread. Be sure that you watch the milk mixture the entire time it is on the burner, as it will boil over in a heartbeat. I used brandy, because that's what we had on hand. It is really delicious without any further adornment, but must be served warm. Do not - I repeat - do not heat this or any bread dish in the microwave. It will make it tough and virtually inedible. Use your toaster oven or regular oven. It must be refrigerated, though, so unless you have enough folks to eat it all at once when it is fresh made, be prepared to reheat.

I prefer to use currants rather than stewed fruit, but it is delicious either way. Just soak the raisins or currants in the brandy before you add it to the custard.

Don't forget the First Annual Membership Meeting of the Cultural Council at 7 p.m. Tuesday at The Palms.

The writer is a homemaker, among other things, and lives in Ridgeland. You can reach her online at nanlehmann@aol.com.