The Folly Current » BLU http://follycurrent.com Thu, 02 Sep 2010 16:39:04 +0000 http://wordpress.org/?v=2.9.2 en hourly 1 Save the Light announces 12th annual Auction and Gala http://follycurrent.com/2010/04/02/save-the-light-announces-12th-annual-auction-and-gala/ http://follycurrent.com/2010/04/02/save-the-light-announces-12th-annual-auction-and-gala/#comments Fri, 02 Apr 2010 19:11:12 +0000 admin http://follycurrent.com/?p=1203 By Richard Beck

Last week, Save the Light held a contract award ceremony to welcome Palmetto Gunite Construction to their new job conducting the design and construction of Phase II of the Morris Island Lighthouse preservation project. The plan is to place 70 “poured in place” micro piles beneath the lighthouse. The combined weight-bearing capability of these pilings will make the existing foundation redundant and, once and for all, eliminate the worry about ship worms damaging the original timber pilings. We expect that the work will be complete by the beginning of September. In eleven years, we will have raised the funds, designed and built the parts of our plan necessary to completely stabilize the foundation of the lighthouse. After the expenditure of some five million dollars, our coffers will be empty and we will need to fundraise in earnest again to begin the work of restoring the lantern room, repairing the stairs and painting the structure.

In “light” of this, Save the Light will be encouraging everyone to attend their 12th annual Save the Light Silent Auction and Gala on Thursday, April 29, from 6:30 to 9:30 p.m. at the Holiday Inn. Tickets are $ 50 each and include food, wine, and the opportunity to bid on some spectacular auction items. To buy tickets or to donate an item, call Pat at (843) 633-0099. We are counting on you to make the next eleven years as successful as the previous ones.

]]> http://follycurrent.com/2010/04/02/save-the-light-announces-12th-annual-auction-and-gala/feed/ 0 Save the Light Gala http://follycurrent.com/2010/02/04/save-the-light-gala/ http://follycurrent.com/2010/02/04/save-the-light-gala/#comments Fri, 05 Feb 2010 03:27:26 +0000 admin http://follycurrent.com/?p=1040 Provided by Richard Beck, Save the Light

The 11th annual Save the Light Gala is coming up on Thursday, April 29, at the Holiday Inn and if you’ve ever been, you know that this event is an excellent opportunity to find some great bargains at the silent auction, as well as meet some really fine people and help the effort to save our beloved lighthouse.

Last year was the first time that the new Holiday Inn hosted the Gala and it was a smashing success. The food, the service and the facility were just right. And thanks in large part to the generosity of Jon and Lisa Weitz, we netted some $ 25,000 for Save the Light. All of these funds went directly into the Preservation Fund, awaiting the start of Phase II of the lighthouse’s restoration.

Over the next couple of months, please consider donating a special item to the silent auction. It is not too early to commit to a donation. Please call Pat or Brooke at the STL office at 633-0099 so that we can begin putting the program together. It’s our one big fundraiser of the year. Please help us make it the best ever.

]]> http://follycurrent.com/2010/02/04/save-the-light-gala/feed/ 0 Eat Sustainably at BLU http://follycurrent.com/2009/11/03/eat-sustainably-at-blu/ http://follycurrent.com/2009/11/03/eat-sustainably-at-blu/#comments Tue, 03 Nov 2009 19:19:23 +0000 Akhyari http://follycurrent.com/?p=754 SustainableSeafoodThis election season, the South Carolina Aquarium and BLU Restaurant & Bar invite you to choose sustainability with an evening of mouthwatering sustainable seafood and seafood education on Tuesday, November 10, 2009 at 7 p.m. on Folly Beach. Enjoy oceanfront views, intimate dining and a chance to elect sustainability in our seas.

New to the dining scene and the Aquarium’s Sustainable Seafood Initiative, BLU will host an evening featuring seafood dishes prepared by Executive Chef Jonathan Hagins as well as lessons in sustainable fisheries, seafood, and serving fresh fish from the South Carolina Aquarium’s Sustainable Seafood Coordinator Megan Westmeyer. Dinner will feature Billi Bi, a classic mussel soup, with saffron and chives, paired with a 2008 Maycas del Limari Sauvignon Blanc, from the Limari Valley of Chile; a lump crab “BLT” made of brioche, pepperbacon and avocado mousse, paired with a 2007 Benton Lane Pinot Noir, from the Willamette Valley of Oregon; and a pan-seared Maine sea scallop with kurabuto pork belly, apple puree and braised collards, paired with a 2008 Maycas del Limari Syrah, from the Limari Valley. For the main course, Chef Hagins will serve a deconstructed Maine lobster “Thermidor” with Anson Mills rice grits “risi pisi” with lobster fume, paired with a 2007 William Hill Chardonnay from Napa Valley and a Aunt Dots blueberry and cream cheese bread pudding with vanilla bean ice cream and pecan brittle, paired with a 2006 Castello Banfi Florus, Late Harvest Moscadello de Montalcino for dessert.

Dinner reservations are $55 per person, inclusive of dinner and wine pairings (plus tax and gratuity). Space is limited. For reservations, contact BLU Restaurant & Bar at (843) 588-6658.

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