Two bike paths diverged at the 10th tee on the Kiawah golf course, and I took the one less traveled to end up at The Sanctuary. This is not a haven for wildlife, but a haven for the affluent so they can get away from the rest of the world. It's truly grand, yet so crowded at the pool and beach, I don't know how it feels like an escape. I parked my bike and walked all around the hotel. I went in the locker room, checked out the lap pool and the outdoor pool. I had a sense that if I had my swimsuit, I could have changed and lounged by the pool sipping a margarita! (More on that later...)
http://www.kiawahresort.com/accommodations/the-sanctuary/
I returned via bicycle to Beachwalker County Park. Despite winds and rough waters, I jumped some waves, saw a "ghost crab", and watched a few pelicans have lunch.
Every decision leads to another and another. After dinner at Cyprus on Thursday night, the host recommended I eat at FIG (Food is Good). I wandered by the restaurant on Friday afternoon to check the menu. I saw that the chef had just won a James Beard award and the restaurant was part of the Slow Food network. There were no reservations available that night, so I'd have to eat at the bar. I returned later that evening. A "regular" at FIG who was sitting at the bar praised the food so highly I sat down to eat. He was right; it was the best meal I've had all year. My appetizer of roasted tomato tarte tatin with fromage blanc was all flavor and smoothness. Dinner conversation led to a decision to go together to a nearby rooftop bar to see the view and try the latest rage in Charleston: a nitro-martini. Here was the drink line up for the night: a lemon-lime margarita before dinner (mine); a teq-mopolitan (cosmo with tequila and cointreau and fresh lime juice- shared) on the Market Pavillion rooftop; then a lemon drop nitro-martini (shared) downstairs at the Club 225 bar because they don't serve the nitro on the roof. The nitro-martini didn't taste different, it was just very cool to watch. After mixing the drink, the bartender put on heavy rubber gloves. With a small silver scoop, he ladled two small scoops of nitrogen into the drink. First there's smoke because the nitrogen is -320 degrees. Then, the liquid actually boils. Finally, there's lots of ice slush in the drink due to the nitrogen, so the drink stays super cold! My dinner partner tried to explain the chemical process to me, especially why the cold liquids were boiling, but I was enjoying myself too much to fully comprehend this information.
Now, however, I'm sitting in this very reserved breakfast room, writing this blog, and fighting a headache!
The sun is out and after breakfast I'm packing up and off to Hilton Head.
