Amy Vann Flowers has deep roots in Hyde Park Farm & Polo Club. Her great-great-grandmother's family owned the property back in 1896, and her grandfather bought it back piece by piece after it was sold. By the 1950s the farm was whole again, and he left it, along with the 1865 homestead where his mother was born, to his granddaughters. Today, Amy follows the mission her grandfather started: to preserve this 380-acre low-country swath of history in its original glory. On its grounds, rolling pastures, saltwater fishing ponds, and wide oaks welcome visitors for weddings and private events. The grounds are also home to one of Amy's passions: a US Polo Association regulation field.
At an on-site Polo School, a team of resident coaches teaches all ages and skill levels the basics of horseback riding, swinging a mallet with accuracy, and training a horse to do an end-zone dance. The field also hosts competitive polo matches, such as the spring and fall invitationals that draw in the nearby public every year.
Created specifically for women, Curves offers a complete fitness and nutrition solution. The Curves 30 minute workout exercises every major muscle group and burns up to 500 calories through a proven program of strength training, cardio and stretching.
Given its signature touches, Sapphires Sports Bar & Grill is more of a biography than a bar. Green Bay Packers memorabilia speaks to owner Mike's affection for the team, as do the wings specials and festive gatherings on game days. Co-owner Charlene has likewise left her mark—each table is scattered with a variety of wine labels, the results of her years spent scouting for fine food and drink as a former Delta flight attendant. By putting their personal touches into the decor, the owners hope to invite guests into a memorable setting, and by employing several of their relatives, they strive to foster a warm, welcoming atmosphere around the venue's copper bar.
Beyond being a catalog of hobbies and hospitable staff members, Sapphires is also an homage to accessible gourmet. Its menu—inspired by a mix of timeless grill food and Charlene's gourmet tastes—surprises seasoned pub-goers with items such as the smoked-salmon pizza, a disk of rosemary focaccia adorned in capers, red onions, and bites of fresh fish. Even the list of 19 wing sauces denotes sophisticated cooking, dressing chicken in sweet-and-spicy plum, garlic thai, and bourbon-style marinades, instead of traditional flavors such as "smoke" and "yummy." Guests can compose signature burgers with made-from-scratch patties, or peruse the night's specials for examples of international recipes.
Eric Sullivan owes his seamanship and fishing skills to his 21-year stint in the Coast Guard. In his free time, he would fish the waters of wherever his job landed him, whether it was the Bering Sea, the Atlantic coast, or Mars’s one puddle. Nowadays, most of his fishing takes place along the inlets and marshes of South Carolina’s Low Country as the owner of his own fishing-charter company, Triple Hook Fishing. Aboard his 22-foot bay boat, the US Coast Guard–licensed captain motors passengers on fishing trips to waters that are rich with redfish, trout, flounder, and seasonal fish such as sharks and king mackerel. Through these trips, Eric is able to share his passion for fishing with others, and help families create the type of lasting memories he has created with his own wife and kids.
Brazilian Market touts hundreds of imported Brazilian culinary staples. Behind the meat counter, butchers slice picanha, or top sirloin, a cut popular in Brazilian rodìzio-style restaurants, and wrap up lombo recheado, pork stuffed with herbs and cheese. In addition to thick slabs of traditional Brazilian meats, Brazilian Market stocks goods such as South American coffee, tea, and coconut water. Customers can also shop for sundries such as Havaianas flip-flops and Brazilian hair products.