One day, a lucky one for me and Bluffton music lovers, Kurtis Rivers walked into my store. Kurtis grew up in Bluffton and Hardeeville. He now spends part of the year in Boston, where he teaches.
Kurtis moved to Boston in the 1970s. In 1979, he enrolled at Berklee School of Music. While attending school he played in many of Boston's jazz clubs. Kurtis plays one of my favorite instruments the saxophone.
Kurtis has performed and recorded with many jazz greats. Esperanza Spalding played bass with his band while she was a student in Boston. When not teaching or touring Kurtis plays with various groups to hone his craft.
Once in a blue moon he plays for me in Bluffton at my store on the porch with a group of his friends to the delight of all. He also has played at several private parties in the area. Since he is so busy I feel honored to have him take the time to entertain for us. If he has another visit home, I'll let you know. You will enjoy his music very much.
He had brought his father with him that day because his father was celebrating his 90th birthday. His father had been born in the parsonage in 1923 and he wanted to see it.
His father's name is Guilford Campbell. The midwife who delivered him was Mrs. Jane Guilford who lived across the street in the Guilford -- Graves House. He was named after Mrs. Guilford because his mother and father admired her so much.
I told them that the old parsonage had been sold to Martha Crapse and had been moved to Confederate Avenue. Just as I was giving them directions to the where it was up drove Pressly Giltner. Pressly, Pierce and Pearl Giltner are now in residence at the old parsonage and love being there. It was a magic moment for the elder Mr. Campbell.
Pressly invited them to follow her and invited them to come inside and see what the house was now like.
Well I can truly say that the day was a grand success for the Campbell Family. They even got to meet my granddaughter whose name is Campbell, no relation to them. Wouldn't it be wonderful if we all got our wishes filled in such a charming, innocent way? It was a really great day for all of us.
TOPAZ'S ROASTED BEETS
4 large beets
Preheat oven to 450. Wash and trim then wrap each beet in foil and put on baking sheet, roast for 60 minutes. Cool. Remove skins by rubbing with paper towel. Cut into small wedges. Whisk together 3-4 tablespoons olive oil, 2 or 3 tablespoons pear vinegar, 1 teaspoon dijon mustard, salt and pepper to taste. A small bit of chopped parsley stirred in. Toss beets with dressing and top with crumbled blue cheese and toasted walnuts if you like.
Babbie Guscio is the social columnist for The Bluffton Packet. She can be reached at The Store on Calhoun Street.