2015 Bountiful Brunch Benefit

Over 230 guests attended the Pee Dee Land Trust's 5th Annual Bountiful Brunch Benefit on Sunday, November 1, 2015, at the Melea Manning House on Lowther's Lake, Darlington County, SC. The rain did not dampen our spirits as we enjoyed the gathering on the lawn, followed by a 5 course gourmet meal prepared with local ingredients.
Check out all the photos from this amazing benefit on our Facebook page.

A special Thank You to all of our Sponsors and Volunteers for today’s experience!

Presenting Sponsors
Edward Jones, Wendell Jones

Micky Finn’s

Melea Sponsor
Duke Energy

 Manning Sponsors

         Janet & Buddy Brand, Haynsworth Sinkler Boyd, P.A. ,  
McLeod Health , Sonoco

Host Committee Sponsors
Diddy & Jim Anderson, Cindy & Eric Belk, Frances & Charlie Bethea, Ann Rodgers Chandler, Chase Oil Company, Inc., Marion & Ricky Coxe, Tim Cunningham, Anne & Dan Ervin, Donna Goodman & Dewey Ervin, Kathi & Marshall Flowers, Lane & Al Gilpin, Jana & Christopher Goss, Edwin Haenni, Anne & Mark Hanna, Jane & Rex Huggins, Jill & Joe Lewis, Bernice & Gordon McBride, Anne & Tim Norwood, Joan & Michael Pavy, Karen & Thomas Phillips, Laura & Tommy Phillips, Brian Sang, Patricia Martin & Brad Turley, Mary Caroline & Wallace Vaught, WebsterRogers, Ida & Alva Whitehead, Emily & Weave Whitehead, Marguerite & Frank Willis

Volunteers and In-Kind Donors:
Dr. Ernest ‘Chip’ Helms (Site Host), Jeff Murrie (Experience Coordinator), Dennis Fraley (Wine Pairings), Caroline Dargan, Finley James & Deetz Mullins (Table Floral Committee), Diddy Anderson (Gathering Floral Arrangements), John Scott & Brandon Lyles (Golf Cart Drivers), Bess Harry, Erika Cook, Blair Cooper, Lyllian Scott, Gray Scott, Patty Howard, Mary Caroline Vaught, Douglas Lynn, Weave Whitehead, Ida Whitehead, Tim Dargan, Andrew McLeod, Janet Brand, Johnny Weaver, Steve Jones, Brice Harry, Charlie Bethea, Billy Hinson, Bill McCullough, Dickie Sherman-SilvaTech  

Gathering Menu Included:
Quail Roulade, Tomato Pie Tarts, Betancourt Walnuts (made by Jeff Murrie), Champagne, Bloody Mary Bar with local vegtables, Mint Infused Water

 Bountiful Brunch Menu Included:

Roasted Beet Napoleon with Red and Golden Beets, Caviar,
Boursin Crème Fraiche, Chive Oil

Cheese Plate with Herb Encrusted Goat Cheese, Bleu Cheese,
Chicken Liver P
âté, Pickled Artichoke, Fig Jam, Crostinis

Parmesan Chive Grit Cake with Sautéed Shrimp, Leeks, Tomatoes, Yellow Corn

Pork Belly with Field Pea Succotash, Fried Collards,
Sweet Potato Biscuits

Homemade Kit Kat with Crème Anglaise, Whipped Crème, Raspberries

Locally Roasted Fresh Brewed Coffee and Liquors

  

A special Thank You to all our Bountiful Brunch Benefit Food Sources:

Carolina Heritage Farms: The pork to be used in the quail roulade & the main course pork belly was generously donated by Gra’ Moore, owner of Carolina Heritage Farms. It is a local, sustainable farm located in the Evergreen community specializing in naturally raised heritage poultry, hogs, & vegetables. His pork has been discovered by chefs across the SE.
https://www.facebook.com/Carolina-Heritage-Farms

Carolina Plantation Rice: It doesn’t get more local than Carolina Plantation Rice, which donated the grits for the grit cake. Back in 1997, Campbell Coxe planted 20 acres of rice on his family farm in Darlington. Many of Carolina Plantation’s products can be purchased in local groceries and online. https://www.carolinaplantationrice.com/

Cashua Coffee by Dowling Farms: Fresh roasted every Tuesday in Timmonsville and offering 27 different blends to satisfy every coffee drinker. You can find their coffee at The Clay Pot, Lula's & Sweet Serenity.http://www.cashuacoffee.com/

Independent Seafood: Independent Seafood is as fresh as it gets, located right on the dock on Cannon Street in Georgetown. The shrimp for the bloody mary bar & grit cake came off the docks a few days before the Brunch. 
https://www.facebook.com/…/Independent-Seafood-Inc-Shrimp-D…

Manchester Farms: The quail you enjoyed during the Gathering came from Manchester Farms in Hopkins. Manchester started in the 1970’s & provides delicious quail and quail eggs raised right here in SC.http://www.manchesterfarms.com/

Maypop Free Range Chickens: Pattie and David White of Darlington raised the free range chickens for the liver pâté. Maypop Free Range Chickens conform to a higher standard than the typical USDA definition, allowing its chickens to be raised in uncrowded conditions to freely access the clean green ground. http://www.freerangechicken.com/

Ratley Farms: The sweet potatoes used in the biscuits came from Ratley Farms in Marion County. The Ratleys operate a small truck farm operation on the way to the beach & have been farming for 20 yrs.

Rebecca Farms: Jay and Rose Lewis founded Rebecca Farms, LLC in the summer of 2010 in Pamplico, SC. The oyster mushrooms at the Brunch were grown on locally sourced agricultural waste, that is remnants from oat and wheat harvests that would normally be disposed of, as well as a blend of supplementary nutrients to ensure a healthy, stable crop. Rebecca Farms is the only Certified SC Grown dedicated mushroom farm in South Carolina.
http://lowcountrymushrooms.com/

Sallie’s Greatest Jams: Based in Cameron, Sallie Dent Porth’s herbal-infused jams found on today’s table are made from the freshest produce possible—straight from the field to the jar. Born from her award-winning Sallie’s Greatest Herbal Fruit Jam, Sallie introduces exciting fresh fruit + herb combinations in a simple syrup - perfect for sorbets, teas, sodas, and our original “Jammin’ Cocktails.” http://salliesgreatest.com/

Ward Richardson Honey: Pam & Ward Richardson live on family land in Effingham, where they produce honey. We hope you’ll savor the honey in today’s honey butter & edible honey comb on the cheese plate.

Ivory Wilson: The Wilson Farm in Dillon County supplied the okra that will be served today in the main course.

Young Pecan’s: Young Pecan’s has been in operation in Florence since the 1920’s shelling quality pecans. Today their pecans are available globablly to major food manufacturers, but are still a local Southern favorite & you will enjoy them in the pâté. http://www.youngpecan.com/


Additional SC Food Sources: Collard Greens –Kevin Gowdy (Cades), Tomatoes-Spartanburg, Field Peas-Lake City, Mint-Timmonsville (Mary Caroline Vaught) & Darlington (Marion Coxe)

Thank you to Micky Finn's for donating the wine for the Brunch
and to Dennis Fraley for his exquisite wine pairings!

Bollinger Special Cuvée Champagne
Bollinger is synonymous with quality in the Champagne world and their Special Cuvée is no exception. This sparkling gem boasts a rich golden color, an allusion to the black grape dominant blend (60% Pinot Noir, 25% Chardonnay, and 15% Pinot Meunier).  Over 85% of these grapes are harvested from prestigious Grand and Premier Cru vineyards within the Champagne AOC.  This wine’s complexity is evident from its nose of bruised apples, pear, baking spice (cinnamon) and brioche (result of prolonged lees aging). The palate is slightly off-dry with a rich, full body, fine persistent bubbles creating a creamy mousse mouth-feel.  A sparkling wine truly fit for a queen, being the first Champagne house to gain a Royal Warrant, from Queen Victoria in 1884.

 Château la Tour de l'Evêque Cuvée Pétale de Rosé  2014  
AOC Côtes de Provence arguably produces some of the sexiest rosé in the world. This certified organic producer gives this amalgam of varieties (Cinsault 42%, Grenache 38%, Syrah 9%, Ugni-blanc 4%, Mourvèdre 3%, Sémillon 2%, Cabernet Sauvignon 1%, Rolle 1%) and its pale color is a result of minimal skin contact with the black grape varieties. The nose boasts of bright cherry, candied citrus, herbs (thyme), and a leafy, earthy nuance.  The palate is dry with a generous body, bright acidity, and flavors of cherry, melon, tea leaf, woody herbs and a remote citrus earthy finish. It is not difficult to imagine why this wine won gold medals in both the 2015 Decanter Wine Awards and 2015 Concours International de Lyon.

Baumard Savennières AOC 2009
Savennières is a tiny appellation, with less than 200 acres, in the Anjou-Saumur Region of the Loire Valley.  Emerging from the schist soils on the northern bank of the Loire River, this AOC produces solely white wines from 100% Chenin Blanc.  In this Baumard produced example, the wine spends 9 months aging on its lees (expired yeast) encouraging a reductive quality that assists in its ability to bottle age.  Interesting aromatics are prevalent on the nose:  apple, kiwi, lanolin, and a slight floral component (chamomile).    The palate is dry, and the generous body balances well with the mouth-watering acidity. The flavors mirror the nose with strong apple, dried flowers, citrus and a chalky mineral-laden finish.  This is truly a unique expression of this fine variety.

Château La Serre Saint- Émilion Grand Cru Classé 2007
Saint Émilion is an appellation located on the right bank of Bordeaux. Produced from grapes grown on the prestigious limestone escarpment here, this wine, as other Right Bank wines, contains predominantly Merlot, with the balance being Cabernet Franc. Initial aromas of sweet hay give way to baked black plum, blackberry, and baking spice. The palate is dry with some generous acid still remaining and seductive flavors of baked blackberry, fig, plum compote, and pipe tobacco. Although the tannins are evident they have softened to a silky, chalky texture.  One sip and you will understand why aged Right Bank wines of this caliber are so sought after. 

The above original wine descriptions were written by Dennis Fraley in preparation for today’s experience. The wines served at today’s Bountiful Brunch Benefit were most generously donated by Micky Finn’s and are available for sale at the Cashua Street location.

 

Bountiful Brunch Benefit Silent Auction

Black River
Original Oil Painting by William McCullough
donated by William & Kathy McCullough

Dove Shoot
Invite up to 30 of your friends for a Dove Shoot in Marlboro County,
 Fall 2016,
donated by Billy Hinson

       Catered Oyster Roast or Frogmore Stew
            Oyster Roast for 25 or Frogmore Stew for 50 with set-up and sides
donated by Ryan Hicks, The Catering Company, LLC

           Pig Pickin’
                Invite up to 60 of your friends to enjoy a Pig Pickin’
            donated by Gra’ Moore, Carolina Heritage Farm and Cordy Williamson

Willow Rocker
Traditional rocker handmade from Marion County willow
with oak rockers,
Donated by The Willow Patch-Dan Shelley and Charlie Bethea

Hughes Double Tupelo Bowl
donated by Diddy & Jim Anderson

Iron Boot Rack
Handcrafted and donated by Cooper English

Oyster Knives (2 available)
Handcrafted oyster knives by Gene Langley
donated by Diddy & Jim Anderson

Child’s Joggling Board
Handcrafted southern yellow pine 8’ joggling board
donated by Wesley P. Bryant

Freshwater Pearl Bracelet with Oyster Clasp   
Designed, crafted &
donated by Lex Matthews, Mark Lexton

            Crested Coral Root by Donna Goodman
               Framed original photograph donated by Donna Goodman

Sterling Silver Duck Call Cufflinks
Designed, crafted &
donated by Lex Matthews, Mark Lexton

Flight Experience
30 minute flight over the Pee Dee for up to 3 passengers
donated by Sandi Brown, AKA Lindberg’s Wife

Mokume Shibori  & Indigo Throw Pillows
Two 16”x16” hand dyed indigo pillows,
donated by Caroline Harper

Ancient Cypress Vase
donated by L.P. Rogers and Steve Jones

        Carolina Cypress Tray  
             donated by Diddy & Jim Anderson

Pinestraw & Walnut Turkey Basket
Handcrafted and donated by Elaine Tanner

Local Oyster Nativity Scene
donated by Bess & Brice Harry

Laid Back Package
Original Pawleys Island Hammock, Coffee and Signed copy of This Side of the River book donated by Johnny Weaver, Burry Bookstore owner Sandi Brown, and Cashua Coffee by Dowling Farms

Morning Relaxation Package
Signed copy of Morning Walk in the Pee Dee Discovery book and Coffee
donated by Donna Goodman and Cashua Coffee by Dowling Farms

Secrets In the Garden Children’s Package
Book, puzzle, game & craft focused on the habitat and lifecycle of butterflies.
donated by Burry Bookstore owner Sandi Brown

 

 

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843.667.3229

154 W. Evans Street, 2nd Floor
P.O. Box 2134, Florence, SC 29503

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