Artist shares love of Beaufort architecture for walking tour of sacred sites

features@beaufortgazette.comMay 13, 2014 

The Berean Presbyterian Church in the Old Commons Neighborhood of Beaufort painted by Sara Tetley.



    The "Tour of Sacred Sites in the Historic Old Commons Neighborhood" is from 10 a.m. to 2 p.m. May 17. The tour begins at 607 West St., Beaufort. Cost is $15 for the tour and $9 for the fish fry. Details: 843-524-6997

I love to show people around Beaufort and tell them about the city's rich history. I am not alone in this.

From 10 a.m. to 2 p.m. May 17, there will be a walking tour of the Sacred Sites in the Historic Old Commons Neighborhood in Beaufort, hosted by the neighborhood association. The Old Commons Neighborhood is the area bordered by Carteret, Craven, Charles and Boundary streets in downtown Beaufort. The tour, which will take you through the area's churches and synagogue, is a fundraiser to erect a historic marker at Berean Presbyterian Church at 602 Carteret St., now the newly restored University of South Carolina Beaufort art studio.

Architect and watercolor artist Sara Tetley, a part-time resident of Beaufort, was invited to paint the church for the tour's posters. Berean was an African-American church, built in 1892. Its Gothic revival architecture was typical of the late 19th and early 20th century religious structures in Beaufort. In 1930 it became a meeting hall and library. For many years after that the Neighborhood Youth Corps Services used the building.

Tetley said she loves to paint -- it allows her to explore the area's architecture and capture various details of buildings in Beaufort. Her husband, Gary, is also an architect and was once based at Marine Corps Air Station Beaufort, which is how they eventually ended up in the area. On a return trip to Beaufort one year, they decided to compile a list of 10 things that were exceptional about the town and vowed to return every year. But that wasn't enough for them. They eventually decided to buy a place in the Old Commons, making them a true part of the area.

Tetley not only loves painting, she enjoys being in the kitchen and inviting friends over, just as her mom did. Here, she shares some of her favorite recipes with us.


"This cheesecake was once prepared by my mom, Rosalie Stolpe, on the local television channel in Columbia, Mo., in 1960," Tetley said. "I teased her and asked, 'If it's really a secret recipe, does it mean no one was watching you on the show?' Each time I serve it I am asked for the recipe. The secret is out."

Makes: 8 servings


1 1/2 cups plain graham crackers, crushed (this is about 18 crackers or one package sleeve)

1/4 pound butter, softened

1/3 cup sugar

2 tablespoons cinnamon

Preheat oven to 300 degrees. Mix ingredients and press into a pie pan. Bake for 10 minutes. Remove and set aside while mixing filling. Increase oven temperature to 375 degrees.


12 ounces cream cheese, softened

1/2 cup sugar

2 eggs

2 teaspoons rum extract

Blend ingredients in a mixer on medium speed until well-blended. Pour into crust and return to oven for 20 minutes. Remove and add topping.


1 cup sour cream

3 tablespoons sugar

1 tablespoon rum extract

Blend and spread evenly over top of pie. Return to oven for 5 minutes. Remove and chill for at least 2 hours before serving.


"I was served this as a child when we lived in Virginia and treasure the recipe as a go-to-comfort food," Tetley said. "This is excellent with new potatoes and roasted asparagus."

Makes: 8 servings

1 1/2 pound flank steak

2 tablespoons canola oil

3 tablespoons red wine vinegar

1/4 teaspoon basil

1 tablespoon rosemary

1 or 2 garlic cloves

1/4 teaspoon salt

1/2 teaspoon pepper

1/2 onion, chopped

Set out flank steak. Combine ingredients in a large resealable bag and add steak. Marinate overnight, or for 2 hours minimum, flipping bag once or twice during the process. Remove steak from bag and place on shallow foil-wrapped pan. Broil 8 minutes on each side. Remove from heat, slice on the diagonal in thin strips and serve.


"This is my family's favorite weekend breakfast, but with a salad, it's also great for supper," Tetley said.

Makes: 4-8 servings

3 eggs

1 1/2 cup evaporated milk

1/2 teaspoon salt

Dash pepper

1/8 teaspoon basil

Dash nutmeg

1 cup Swiss cheese, grated

1 cup ham, chopped

1 unbaked pie crust

Preheat oven to 350 degrees. In a large bowl, beat the eggs well. Beat in the evaporated milk, salt, pepper, basil and nutmeg. Fold in the cheese and ham. Pour mixture into pie shell and bake for 40-45 minutes, or until center is firm.

Columnist Ervena Faulkner is a Port Royal resident and a retired educator who has always had an interest in food and nutrition. Email her at


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