Home Inspection in Wadmalaw Island, SC

Johns Island conjures up visions of shady grand oak trees dripping with Spanish moss, offering a peek into a more rural side of Charleston. Several dining options have long existed for the residents of the island, but as its population grows, so grows the burgeoning food and beverage scene.

Since 2005, Hege’s Restaurant in Freshfields Village has served French cuisine in a bistro setting with classics like French onion soup, crab cakes and steak frites. Down on Maybank Highway, local favorite Wild Olive has led the way in sustainability and locally sourced items, boasting housemade pasta and a stunning Italian wine list.

But these popular staples are not the only game in town.

“We knew that Johns Island was growing faster than other parts of the area and also that we wouldn’t have to deal with some of the same logistic problems,” said John Williams, co-owner of Johns Island eatery The Royal Tern, echoing the sentiments of others who brought their businesses to the island for the community and space.

Bottom line: Johns Island’s developing food and beverage community is now a force to be reckoned with.

U.S. Navy veteran Jordan Hooker opened one of the island’s new additions in June, Somm Wine Bar, and he hopes it becomes a vital name on the island.

“Somm is a neighborhood-focused wine bar specializing in wine flights with special attention to detail, to incredible meat and cheese offerings,” Hooker said. “It’s kind of a Cheers bar, where everybody knows your name.”

Somm’s wine flights come with informational cards about each selection, which help guests discover something new.

“I like when people come in and are open to trying new things because the amount of flights that I have that turn into glass pours are astonishing,” Hooker said.

He said he likes to keep the menu fluid because there’s such a wide variety of wine and charcuterie available across the world. Somm’s charcuterie and cheeses are all vegetarian-fed, hormone- and antibiotic-free. And since Somm strictly serves wine, beer and charcuterie, it’s currently the only true wine bar on the island, a fact Hooker is proud of.

“We’re the only ones here on Johns,” he said, adding he is happy about the island’s reception of the shop and the weekly regulars that Somm has already gained.

Another newcomer Periwinkle Kitchen aims to fill a gap on the island, offering healthy chef-made to-go options.

Periwinkle, which opened mid-June on Betsy Kerrison Parkway, has a diverse menu that changes weekly, with fun staples like the BLT tortellini pasta salad and three chicken salad options. Recently, it offered a beef stroganoff that captured flavors of home.

“I was missing my parents, so I wanted to make things that remind me of my mother,” said chef Haley Gunter of the beef stroganoff. For Gunter, Periwinkle Kitchen is a space that allows her ideas to flow. “I finally got to a spot that I was able to help create,” she said.

Periwinkle’s owner Kim Hayes wants to do more than just serve delicious food.

“[Our staff] wants to build their careers, and we want to help them build them,” Hayes said. For her, Periwinkle Kitchen is an opportunity to give back on a personal level.

“I blew my back out in active duty [in the Army] and had a massive spine injury,” she said. “I didn’t know if I would ever stand or walk again, and now that I can, it’s a big thing to come in and see people smiling when they come into the cafe.”

Periwinkle Kitchen values the community and is proud to give back to it. A portion of the proceeds from its Heartfelt Cinnamon Rolls goes to the GreenHeart Charity.

“When you think of us, I hope what people always think of is a company that gives back to the community,” Hayes said. “It starts in your own backyard.”

Periwinkle also has Johns Island’s only juice bar where cold-pressed juices are served. It soon may turn into a smoothie bar, too.

For Johns Island locals, this next one is no secret, but for everyone else, it might be. Seanachai Whiskey & Cocktail Bar opened in 2011 and recently turned over ownership in 2019 to chef and U.S. Marine Corps veteran Jason Myers and his wife, former figure skater Marissa Myers.

“The pub has been around since 2011, and it’s just become a landmark and staple of Johns Island,” Jason Myers said. “We’ve been running it more or less the same as the founder intended.”

But, that’s not to say the establishment hasn’t grown.

“We just offer a really strong food program. Nothing crazy inventive, but super, super solid,” Myers said. “We’re a bar with a kitchen, not a restaurant.”

With the island’s increasing growth and the bar’s popularity, Seanachai will soon open for lunch and on Sunday evening’s after brunch.

“[Brunch] has easily become our second-busiest day of the week,” Myers said, highlighting brunch cocktails, like the Irish coffee cocktail, which he said is “second to none.”

He has also grown the whiskey list from about 100 to 350 whiskeys, adding that several times a year, he hosts a whiskey dinner.

“I typically try to do four to six of them a year, and they’re private, ticketed events. The whole pub closes down, the vibe changes to lowlight, candles and jazz, and I do a five- or six-course tasting menu with whiskey and cocktails.”

Myers and his wife also opened Flyin’ High Frozen Yogurt next door, offering frozen yogurt, coffee, pastries, CBD, Delta-8 and Delta-9 products.

Mexican eatery Minero shuttered its doors downtown in 2020 after six years on East Bay Street, but in June 2022, it found a new home on Johns Island — with much more space.

“The downtown location and kitchen were very small. We didn’t have room to have an expansive menu,” said Kenny Lyons, vice president of operations at the Neighborhood Dining Group.

In the new space, Minero added a back deck with games, as well as a live-fire charcoal grill used to make fajitas and items featuring charcoal-grilled chicken, like chimichangas and enchiladas, paired with housemade tortillas.

Lyons said the Johns Island community has welcomed the move with overwhelming support.

Brothers John and Ben Williams fulfilled their dream of opening a restaurant in 2019 when they moved to the Lowcountry and started The Royal Tern.

“The ability to design a space and building based on the way we wanted it as well as the ability to provide parking for patrons and employees was a huge deciding factor,” John Williams said.“Our initial goal was to offer the local Johns Island community a new restaurant where they could feel at home. With their loyalty and praise, we have been able to continue to grow as word gets out to people in the surrounding areas of Charleston.”

The Royal Tern offers globally inspired preparations of seafood and beef created by chef Kyle Kryske. Fan favorites include blackened swordfish, whole grilled fish and grilled shrimp, with gluten-free crème brÛleé and carrot cake as desserts.

Williams added that The Royal Tern’s manager and resident sommelier, Garth Herr, is always looking for wines to complement the menu. It also offers a phenomenal bar and cocktail program led by Jimmy Shea, making The Royal Tern a well-rounded place for a night out.

With so many possibilities, new and old, it’s pretty clear that no matter what you’re in the mood for, the Johns Island restaurant community has a fix for it, and they are excited to see you when you arrive.

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South Carolina boasts nearly 200 miles of ocean coastline. Yet, it has one of the highest rates of households without enough to eat. Now struggling fishermen are teaming up to help feed those in need.

Daniel LaRoche watches as his crew, who’s just returned from nearly two weeks at sea, hoists dozens of giant swordfish from the belly of a boat. Some are real whoppers, weighing more than 200 lbs.

Fishing is a way of life for LaRoche. It’s all he’s ever known.

“Yes, I am technically fourth generation,” says LaRoche. “My father actually built this facility here in the late 70s.”

LaRoche owns Cherry Point Seafood on Wadmalaw Island, just south of Charleston, selling fresh fish and shrimp from his dock. But making a living, he says, has never been harder. He wrestles daily with the rising costs of fuel, boat repairs and lures.

Then, there’s that tidal wave of cheaper, frozen shrimp from foreign countries that the South Carolina Shrimpers Association calls a crisis. LaRoche’s dock was once home to more than a dozen shrimp boats, long iconic to the Lowcountry. Now there are three, including two he owns.

“Shrimp are extremely hard to get rid of right now,” says LaRoche. “The only thing that's really keeping us going is we're catching a lot of them.”

LaRoche says he must sell even more shrimp to compete with imports as he struggles to keep up. Now, a new program promises help, by providing monthly pre-paid orders for 160 pounds of his shrimp and swordfish.

So, who’s picking up the tab? The South Carolina Aquarium in Charleston.

It may seem like an unlikely partner. But the aquarium promotes sustainable seafood as part of its mission to inspire conservation. The state boasts nearly 200 miles of ocean coastline. Yet, it has one of the highest rates of households without enough to eat.

Conservation director Sara McDonald says their latest project, part of the Good Catch program, connects fishermen with people who are hungry.

“Everyone deserves to have a healthy meal that is hand prepared with care and that is locally sourced,” says McDonald.

The project, for now a 2-year pilot, works like this. The swordfish the aquarium buys from Cherry Point Seafood, with the help of donors, is first delivered to the Culinary Institute of Charleston. Department head Michael Carmel says the sizeable fish gives students much needed practice while teaching a valuable lesson.

“It helps our students become more aware of the challenges we all face,” says Carmel. “Because food is expensive and probably more so now than ever before.”

The shrimp, meantime, is taken to 180 Place, a homeless shelter tucked behind high rises in downtown Charleston. Community Kitchen Chef Maddie Bojarski can’t wait to cook it. She relies almost entirely on donations and salvaged food to crank out hundreds of daily meals. Protein can be hard to come by.

The shelter provides meals, not only for people who have a bed there, but many who do not. Bojarski serves lunch through a kitchen window to anyone who might otherwise go hungry.

“We see new faces every day,” says Bojarski. “I see, you know, someone that could be me or you or any of us.”

In another kitchen, at the Lowcountry Food Bank in North Charleston, those newly cut swordfish filets are pulled from an oven. Then, they’re carefully packaged with colorful fruit and vegetables.

This is the first time Executive Chef Emily Cookson has prepared swordfish in the food bank’s kitchen. It’s inside the same giant warehouse where truckloads of donations are unloaded and continually sorted.

Cookson hopes the fish will not only provide nutrition, but comfort.

“You know, sometimes, I think people who need assistance feel very marginalized,” says Cookson.

The swordfish meals will be delivered to people who are homebound. And it’s not just seniors, says the Executive Director of Summerville Meals on Wheels Crystal Bovell.

“You know, because of Covid, because of the current economy, we’re having lots of different kinds of people call,” she says.

Chip and Beth Strickland volunteer for Meals on Wheels and see all kinds of people who are homebound. They say some have been physically injured, others recently widowed. The couple hand delivers food door to door from the trunk of their car.

“It’s just very rewarding just to see people so grateful for such a simple thing,” says Chip Strickland.

The couple regularly visits Patricia Craven who’s clearly struggling as she opens the door in a housecoat. Her heater is no longer working, and she can’t afford a new one. The Stricklands recently helped her get a new front door.

Craven seems grateful for the company and breaks down in tears as Chip says goodbye while giving her a hug.

“Thank you. God bless ya’ll,” she says.

The Stricklands say they never knew there is so much need until they volunteered and asked how they can help. And they do it, not just during the holidays, but all year long.

JOHNS ISLAND, S.C. (WCSC) - Charleston County held a public hearing Tuesday night to discuss and hear from anyone interested in the development of a large medical village on Johns Island.

The planned development, located between 4357 and 4365 Betsy Kerrison Parkway, called the Island Park Medical Village would take up more than 17 acres.

The medical village has been a topic among residents of the islands for months now with polarizing opinions supporting and against the development.

More than 30 people spoke during public comment and hundreds of letters were sent to the council in opposition.

RELATED: Neighbor worried about proposed development on Johns Island

Developers are requesting to rezone the land from low-density residential to large-scale medical office park with almost 160,000 maximum square feet of business space.

The medical village was proposed to Charleston County Planning Commission Members back on November 13 with all 7 members denying the zoning request.

Tuesday night, the questions raised included what types of medical options and concerns about traffic.

“We do agree that we need medical facilities, that we do need access,” Long-time Johns Island Resident, Tamara Butler, says. “My question is just what kinds of medical facilities are going to be there and what services are going to be provided.”

Almost 900 property owners on Kiawah Island were surveyed with 80% saying they are against the medical village and think the size of the project is too large.

“In this particular instance, the site of it, the location, the scope and the scale, feels out of character with the area of the island,” Lowcountry Land Trust President Ashley Demosthenes says.

However some community members want the development, sharing why the area needs accessible medical facilities closer to their homes.

“We lack health care. So, this project, the wellness village, actually helps alleviate a lot of that for us because now we’re going to go in a different direction,” Long-time Johns Island Resident, Jim Hart, says.

Developers say they have held meetings to hear from the community about what they want out of the project, and have reduced the project’s size by 25%.

“We care about the community. All we want to do is to provide a development that meets the needs of the people, to curtail the traffic and to allow people to have a choice,” project developer Jill Skerchek says.

With no action being taken, the developers will present the plan again in two weeks to the county council with any possible changes they make in the meantime.

Copyright 2023 WCSC. All rights reserved.

A newly proposed hotel would be one of the first on Johns Island if it comes to fruition.

New Leaf Builders is proposing a 55,000-square-foot lodging, with an unspecified number of guest rooms, according to plans reviewed last week by the city of Charleston's Technical Review Committee, typically the first official stop in the permitting process.

The hotel is part of a larger mixed-used development to be called Jubilee. It includes 65 residential units, three restaurants and retail and office space.

The 3.27-acre property at 2935 Maybank Highway is just west of River Road. It was annexed into the city in 2017.

New Leaf did not respond to requests for comment about its plans last week. The company, which is headquartered on Johns Island, not far from the Jubilee site, builds homes in several residential developments in the Charleston region and in the Wilmington, N.C., market, according to its website.

The first hotel on Johns Island is well on its way. The Dunlin is set to open this summer at Kiawah River, a master-planned development off Betsy Kerrison Parkway. The luxury Auberge-operated boutique inn will offer guests 72 rooms, 19 villas, riverfront dining and a full-service spa, among other amenities.

MLK Day at IAAM

The International African American Museum is once again offering free admission, this time as part of a public celebration on Martin Luther King Jr. Day.

Registration for a timeslot is required for the waiver for tickets that are good from noon to 5 p.m. on Jan. 15. Local vendors, food trucks and other activities will be on the grounds of the IAAM, which opened its doors in June.

Earlier this month, the waterfront museum next to the Charleston Maritime Center offered free admission to commemorate Emancipation Day on Jan. 1.

Tennis (jobs), anyone?

The 2024 Credit One Charleston Open is less than 90 days away, and organizers are courting would-be volunteers to ensure the women's professional tennis tournament runs smoothly.

The annual WTA 500 event is a big visitor draw, attracting more than 90,000 attendees to Daniel Island each spring. It returns March 30-April 7 to Credit One Stadium.

Organizers are looking to recruit 350 volunteers to fill all sorts of roles, from ushering to maintenance, as well as 100 ball-crew members. The perks for the unpaid gig include tickets to a match, meal allowances and event apparel. Training and orientation sessions are required.

The tournament is run by The Charleston Place owner Ben Navarro's Charleston Tennis LLC and Beemok Sports & Entertainment.

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CHARLESTON, S.C. (WCSC) - Officials with the city of Charleston and Charleston County have announced a plan to address traffic concerns on Johns Island.

Charleston Mayor John Tecklenburg said the plan is the result of collaboration between the city of Charleston and Charleston County and will tackle traffic flow problems at the intersection of Maybank Highway and River Road, portions of Maybank Highway and the northern and southern Pitchforks, Tecklenburg said.

“Traffic congestion has been a huge issue coming and going on Johns Island,” he said. “And it was accentuated when that traffic light got added down the street. And everyone came to the realization that we needed to go back and rethink what got done six or seven years ago, what’s been done since then and what can we do collectively and collaboratively to make it better and make improvements.”

The city and county laid out the main points of the plan:

“Pitchforks” means two new roads that will branch off of Maybank towards River.

“The current cost estimate sits somewhere between $25 and $30 million to do all of this,” Charleston County Councilmember Joe Boykin said.

Tecklenburg said the money will come from future sales tax and Department of Transportation funding and once permitted, will apply for federal funding.

The full construction funding will have to be identified and approved by both city and county councils, according to Tecklenburg.

The first goal for short-term, interim improvements to Maybank Highway are expected to be complete in the first quarter of 2024, Tecklenburg said.

Robby Lingenfelter who works on Johns Island said he’s hopeful about the project but still frustrated.

“They say that the northern pitchfork will be completed by the first quarter of 2024, that’s good,” he said. “Southern pitchfork they said will take years, so we’re still five to ten years from alleviating the issues we have now.”

He said the city and county have been meeting since June to address the traffic issues on Johns Island.

“It’s going to happen. We are committed to making that happen,” Tecklenburg said.

Some locals question the mayor’s timing.

“Hearing this press conference that is happening five days before an election, can’t help but notice that a lot of this was conceptual and funding for a lot of this isn’t even secured,” Logan Mcvey said. “So, this seems like more talk and a lot more traffic just sitting and waiting on stuff to happen.”

Tecklenburg’s response was that they needed enough vetting through engineers and design teams before the plans could be presented.

Charleston County Council member Jenny Huneycutt, Charleston City Council member Karl Brady and the city’s planning and traffic directors also attended the news conference.

WATCH THE CHARLESTON LEADERS ANNOUNCE THE JOHNS ISLAND TRAFFIC IMPROVEMENT PLAN BELOW

This is a developing story. Check back for updates.

Copyright 2023 WCSC. All rights reserved.