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KIAWAH ISLAND — Work on a $215 million senior living development between Kiawah and Seabrook islands with units averaging close to $2 million each will begin in September now that the big-ticket project has secured financing.

Seafields, a luxury 90-unit independent living facility with 16 assisted-living units for residents who are at least 62 years old, is scheduled to be completed in late 2025 next to Freshfields Village Shopping Center.

The nine-figure project, originally set to cost $180 million when it was announced in 2021, is a joint venture between the nonprofit Kiawah Life Plan Village and an affiliate of Beverly Hills, Calif.-based Big Rock Partners Senior Housing.

Kiawah Life Plan recently secured bond financing for the project through Chicago-based investment bank Ziegler. The debt was issued through the South Carolina Jobs-Economic Development Authority to pay for constructing and equipping Seafields and to refinance about $25 million in previously issued bonds connected to the project.

Kiawah Life Plan Village bought the 8-acre site in 2021 for $8.4 million, according to Charleston County land records.

The one- to three-bedroom independent living residences range from 903 square feet to 2,891 square feet. Seafields residents have the option to purchase contracts with return of equity options ranging from zero to 90 percent. Entry fees for units range from $435,000 to just under $3 million at the pre-construction rate, which expires Sept. 1.

All but 20 of the independent living units have been reserved.

It’s the first large-scale development of its kind for that affluent area of the Locountry. Todd Lillibridge, chairman of Kiawah Life Plan Village, said senior housing “is becoming an increasing priority as demographic shifts bring additional 65-plus residents” to the sea islands.

Chris Randolph of South Street Partners, master developer of Kiawah Island, said the project “will provide luxury living and world-class health care to residents.”

Nearby, the Medical University of South Carolina plans to open its Sea Islands Medical Pavilion in 2025 and offer primary, specialty and emergency care. South Street Partners donated 6 acres to MUSC for the clinic about two years ago.

Nikko Cagalanan dresses bowls of arroz caldo with chili crisp, fragrant fried garlic and a sliced egg with a perfectly golden yolk that’s firm, not runny.

Once finished, in a small pass across from where guests can pick up ube lattes in the morning, the chef sprinkles dehydrated droplets of rice on pork ribs, sauced in a sticky Filipino banana ketchup sauce made by his longtime sous chef Joel Carnright.

“Poker Face” by Lady Gaga echoes over the speakers as diners dig into meaty filets of red snapper, sourced from Crosby’s Fish & Shrimp Co. and slathered in a mild curry sauce.

The mood is light and the plates are picturesque at Kultura, Cagalanan’s Filipino restaurant that opened July 14 at 73 Spring St. in downtown Charleston.

Housed in the space where Baguette Magic and WildFlour Pastry previously served, Kultura is an extension of Mansueta’s pop-up, named after the grandmother who taught Cagalanan how to cook. He owns the new restaurant with Baguette Magic co-owner Paula Kramer.

Kultura joins a growing list of quality restaurants in operation on Spring Street. In recent years, mainstays like Xiao Bao Biscuit and Malagon have been joined by Pink Bellies, Pink Cactus, The Pass, Bistronomy and a handful of other exciting newcomers.

Kultura will close later this year for a month to make way for more extensive renovations, including kitchen and patio upgrades. With plants and photos from the Philippines, the restaurant’s current setup points back to the chef’s Filipino heritage.

Background

Born in Bacolod in the Philippines, Cagalanan immigrated to the United States in 2011. The nurse-turned-chef became a full-time cook in 2014, working in kitchens in Boston before moving to Charleston to work at The Daily and Zero Restaurant + Bar. In 2019, he launched Mansueta’s, hosting his first few events at Charles Towne Fermentory and Palmetto Brewing Co. before eventually landing a stall at the now-closed Charleston food hall, Workshop.

Cagalanan’s career has taken off in the time since, though he has never operated out of a permanent brick-and-mortar location. Food & Wine placed Mansueta’s on its list of top Filipino places to eat in the U.S. in 2022, the same year Cagalanan took home a $10,000 prize on an episode of Food Network’s “Chopped.”

In an industry filled with strong egos, Cagalanan has remained humble.

Years before those honors, I drove my then-19-year-old car to Avondale to try a new pop-up with my friend Jai Jones. We were intrigued by a Filipino menu from a Filipino chef, and I planned to write about Cagalanan for a local publication.

The passion he exuded that evening was that of a chef who was hungry to do his part in sharing all that his home country has to offer. After training under Vinson Petrillo at Zero George, his precise technique was on display at that very first pop-up at Charles Towne Fermentory.

He served crispy lumpia with a sweet banana ketchup dipping sauce and grilled chicken marinated in a Filipino citrus called kalamansi that I had yet to encounter. The Filipino trinity of onion, garlic and ginger brought life to meat-based and vegetarian options like mushroom sisig, traditionally made with braised pig’s head. The diced button mushrooms, bound by egg yolk, melted in my mouth, whetting my palate for the elegant leche flan.

I was blown away, and my interest in Filipino food grew from there. Trips to Filipino-owned restaurants Mei Thai, Oriental Cuisine and Formosa in Charleston, along with Bad Saint in Washington, D.C., have helped me better understand the country’s detailed recipes in the years since. After eating Cagalanan’s food 20-plus times, I walked into his new restaurant on its first night, July 14.

When I think about the dishes I had that night — kamatis at itlog featuring local tomatoes from Johns Island, curry fish with red snapper from James Island, ube cake with corn and miso mousse — I had a realization. Kultura isn’t just a Filipino restaurant, it’s a Filipino restaurant in Charleston.

Those who take a soothing spoonful of arroz caldo, a Filipino rice porridge, might be reminded of grits. A bite of ribs comes with the crunch of another staple Southern ingredient, rice. Locally caught fish gets a pop of warm spice from a creamy tomato curry.

Diligence, nostalgia and whimsy fill Kultura’s opening menu, which will surely evolve as the restaurant settles into the permanent space. Each dish marries the Filipino food his grandmother cooked with Lowcountry ingredients and the skills Cagalanan has honed over the years in Charleston.

Morning, day and night

Filipino baking has added exciting pastries to cities across the country like San Francisco, where a local media outlet reports the Filipino baking scene is as exciting as ever before. In Washington, D.C., there are several Filipino sweet shops, including Rose Ave Bakery, which grew out of its stall at a local food hall after selling out daily. Now, owner Rose Nguyen is serving ube doughnuts and lattes at a brick-and-mortar location in a part of the district called Woodley Park.

Filipino food — and ube in particular — is gaining a following outside of local cafes and restaurants. Trader Joe’s pairs the purple yam with ice cream, pretzels and more, while Whole Foods Market’s 365 brand has created ube cake bath bombs.

Filipino food and its ingredients are becoming more familiar in the South, but Charleston, as far as I know, did not have a Filipino pastry shop before Kultura. Pastries are made daily at Baguette Magic on James Island, courtesy of Kramer and her sister Sam.

Ube flan Danishes, guava “pop-tarts,” a pork adobo egg sandwich on brioche and more are on Kultura’s morning menu, served from 8 a.m.-2 p.m. Thursday, Friday, Saturday and Monday, and 10 a.m.-2 p.m. Sunday. Those in search of lunch can order Cagalanan’s pancit, house-made egg noodles that are sautéed in a kalamansi sauce. On Sunday, they’re paired with lump crab and a soft-boiled egg.

The ube pandan supreme is particularly delightful. The pastry is swiped with purple icing and filled with a cream that gets its vibrant green color from Pandanus amaryllifolius, a perennial shrub belonging to the Pandanus genus of the screw pine family, according to a February report by Eater. Pandan and ube both factor into latte drinks at Kultura, made with coconut milk and rife with sweet, earthy notes.

This thoughtful morning menu demonstrates the restaurant’s sense of place, catering to neighborhood residents who can walk over for a coffee and quick bite to eat.

During a recent visit, I overheard one of those customers say to a Kultura employee:

“This is exactly what needs to be here,” the guest said, picking up a pandan latte and an off-menu request for eggs, which cost her just $2.

I couldn’t have said it better myself.

CHARLESTON, S.C. (WCIV) — A helicopter that was utilized by the Charleston County Sheriff's Office crashed Tuesday afternoon after the pilot notified those on the ground of a potential malfunction.

Though no one faced life-threatening injuries, several questions remain -- mainly, what was the helicopter used for by CCSO. It was recently used in a national search for Michael Burham in a case that garnered national attention.

The sheriff's office got the helicopter in 2018, but it is now waiting for a new one following the crash near Charleston International Airport.

Examining the aftermath of CCSO's helicopter crash near Charleston International Airport (WCIV)

Read more: Summerville's Chris Collins fulfills lifelong dream of coaching college football.

"Sometimes is a malfunction of the machine itself," said Scott Newsome, FAAS Team representative with the Flight Standards District Office. "That aircraft, by FAA regulations, requires an inspection every 100 hours of flight. That is a lot of inspections in a commercial operation."

There is no real way of knowing what happened to the helicopter yet, according to officials.

NTSB's investigations into crashes like Tuesday's can take upwards of two years.

Read more: Car crashes into Mount Pleasant tanning salon due to alleged brake failure.

"They'll look at the environment, they'll look at the pilot's qualifications," Newsome said. "They'll look at the maintenance history of the aircraft as a big one, any recent maintenance that was done, who did the maintenance, was there anything found during an inspection that could be of concern."

Pilots flying helicopters from CCSO are experienced, the sheriff's office said.

The pilot must maintain FAA certification and undergo flight training every two years. Additionally, they also take periodic training administered by the helicopter's manufacturer in Texas.

"They're their Academy Bell's Training Academy is not just one of the best in the United States, one of the best on earth, uh, pilots from all over the country," Newsome said. "Come to train at that facility specific on bell products."

The sheriff's office said they are in the preliminary discussions regarding a replacement helicopter. The helicopter was insured, but their primary concern is their pilot, Lt. Scott Martray, who is still recovering from his injuries.

Welcome the first weekend of August with some family fun festivals full of books and games and, as always, Charleston’s spirit of community support.

Get ready for the school year by stocking up on supplies this weekend at the Kids Fest in Goose Creek or the Back-to-School Book Sale in West Ashley. For the soccer fans, The Charleston Battery will be battling the Oakland Roots on our home turf. Plus, if you’re in the mood to groove, head over to James Island for a night of reggae.

2023 Kids Fest

Kick off the back-to-school celebrations with Broose the Goose and his posse from 5-7 p.m. Aug. 5 at Central Creek Park, 147 Old Moncks Corner Road in Goose Creek. Enjoy the birthday celebration as Broose turns 1 with family-friendly music, vendors and food trucks, as well as free kids’ activities and back-to-school giveaways. Admission is free. For more information, fly on over to bit.ly/3Km7mLg.

Friends of the Library Back-to-School Book Sale

Come out to the Bees Ferry West Ashley Library, 3035 Sanders Road, from 10 a.m.–5 p.m. Aug. 4 and 9:30 a.m.–3:30 p.m. Aug. 5 for their annual book sale. Pick from a wide selection of genres, including children’s, young adult, nonfiction, fiction, cookbooks and more. These book treasures can be unearthed for a steal. Members of C.F.O.L. perks include getting the first pick on books and shopping a day earlier (from 4-7 p.m. Aug. 3), so consider signing up for membership at www.charlestonlibraryfriends.org. This event is free and all are welcome. For more information, visit bit.ly/3DEiwr6.

Charleston Battery home game

Head on down to the Patriots Point Soccer Complex from 7:30-8:30 p.m. Aug. 4 at 85 Patriots Point Road in Mount Pleasant to witness our hometown soccer club take on the Western Conference’s Oakland Roots. Soak in the Summer Nights refreshment specials, enjoying $3 beers all night long as the Battery goes for the goals. Tickets range from $14-$40 each and can be purchased at tickets.charlestonbattery.com.

Reggae Nights Summer Concert Series finale

Get in the groove at Reggae Night from 8-11 p.m. Aug. 4 at James Island County Park, 871 Riverland Drive. Tune in to Amani Smith and the Give Thanks Band, a group from Wilmington, N.C., specializing in reggae, roots and dancehall music. While you jam, check out the many food trucks and vendors on-site. Attendees are encouraged to bring chairs and blankets for comfortable seating. Outside food and beverage, as well as coolers, are not permitted. Tickets are $10 in advance or $15 at the gate. Admission is free for ages 12 or under and Charleston County Park Gold Pass members. For more info, visit ccprc.com/1619/Reggae-Nights.

Fifteen years ago, it was still illegal in South Carolina to sell specialty beers with a higher alcohol content than a Budweiser. But a succession of pro-craft beer laws has created a booming brewery business in Charleston.

Lifting the 6 percent alcohol-by-volume cap on beer “started the trend of South Carolina embracing craft beer,” according to one Greenville brewer, who could make higher-octane beer but couldn’t sell it anywhere in the state.

That “Pop the Cap” effort was followed by a 2010 law that allowed limited on-site sampling of breweries’ concoctions — 2 to 4 ounces per sample, depending on the alcohol content, of up to four brands — provided customers first took a tour. It also allowed each customer to buy up to a case of beer to go.

At the time, there were five craft breweries statewide.

Advocates sold the changes as a way to increase brewers’ sales while boosting tourism — potentially making South Carolina a travel destination for beer connoisseurs, akin to wine enthusiasts trekking to Napa Valley, Calif.

But it wasn’t until after the 2013 “pint law” allowed customers to buy up to three pints on site that the industry really got brewing. The following year, legislators allowed breweries to sell food, too.

Laws passed in 2017 allowed breweries to participate in nonprofit events and let them sell liquor. The latter essentially erased the distinction between a brewery and a brewpub, such as Edmund’s Oast in Charleston, which, as a brewpub, couldn’t sell the beer it made beyond its own doors.

It should be noted that the laws didn’t change themselves. Along with fellow brewers, advocates and beer-benevolent lawmakers in Columbia, Coast Brewing Co. co-owner Jaime Tenny was on the front lines of a string of legislative wins that paved the way.

Charleston’s blossoming brewery industry was kicking into full gear when I arrived in Charleston in 2016. I would visit the occasional brewery in Boston, Kansas City and my other previous places of residence, but I owe my interest in beer to these 10 local breweries.

Charles Towne Fermentory

809 Savannah Highway, West Ashley

Housed in a storefront warehouse space with a garage door opening up to the sidewalk, Charles Towne Fermentory is home to a list of thoughtfully crafted brews, including its flagship Sungazer IPA. Wooden walls and tables give the limited space a more homey feel, and local pop-ups like Bok Choy Boy serve food out of a small on-site kitchen. Last year, the Avondale brewery added a second location at 1331 Ashley River Road, also in West Ashley. The Garden by Charles Towne Fermentory, more taproom than production brewery, has ample outdoor space with plenty of food trucks passing through.

Coast Brewing Co.

1250 N. 2nd St., North Charleston

The Lowcountry’s brewing scene was just getting started 16 years ago when Jaime Tenny and her husband David Merritt first opened their brewery, serving organic craft beers like HopArt.

As Charleston’s brewing industry grew around Coast, craft beer drinkers continued to visit the North Charleston taproom, which was really just a handful of taps in the heart of a humid brewhouse. In 2015, the couple realized it was time for an upgrade.

That dream came to fruition in December 2022, when Coast’s “nautical” taproom opened. It features a 36-foot black walnut bar, two community tables and a handful of four-tops. There is a small stage inside and a bar window that can serve guests on the deck.

Commonhouse Aleworks

4831 O’Hear Ave., North Charleston

Located on the doorstep of a strip of Park Circle restaurants, Commonhouse Aleworks is equipped with a spacious outdoor area, a popular place to be on a weekend day. A list of core products and seasonal sippers like the Tax Day hazy IPA are on the menu, alongside an on-site food program offering colossal soft pretzels, sandwiches and more.

Edmund’s Oast Brewing Co.

1505 King St., downtown Charleston

Located alongside Rancho Lewis at the Pacific Box & Crate development, Edmund’s Oast Brewing Co. is anchored by a bar outfitted with 26 taps. They’re filled with a slate of standbys and seasonal specials, like the Something Cold golden ale and Sun Kissed sour wheat.

With a far-reaching distribution program, don’t be surprised if you find cans from Edmund’s Oast Brewing Co. while traveling outside of the state.

Estuary Beans & Barley

3538 Meek’s Farm Road, Johns Island

Housed in a sparkling spacious facility on Johns Island, Estuary Beans & Barley offers a range of drinkable craft beers like the American pale wheat Hawaiinot, a collaboration with King Street retail shop Kenny Flowers. With pizza, room to roam and craft coffee drinks, Estuary is a family-friendly establishment, catering to the kiddos and those who want to skip the booze.

Holy City Brewing

1021 Aragon Ave., North Charleston

Located along North Charleston’s Noisette Creek, Holy City Brewing’s relatively new digs offer ample seating indoors and out. Patrons go to Holy City for the waterfront views and brews like the Sparkly Princess and Washout Wheat. They stay an extra hour or two for food from the brewery’s scratch kitchen, serving soft pretzels, burgers and some of the best chicken wings in the Charleston area.

Munkle Brewing

1513 Meeting Street Road, downtown Charleston

Locals love Munkle Brewing for several reasons, starting with ownership’s community-minded approach. This extends into the in-brewery experience, featuring comfortable seating and employees who look forward to talking all things beer with customers. One of my simple pleasures is sipping on a Munkle Pilsner while looking out across the railroad tracks as the sun sets on Charleston.

Palmetto Brewing

289 Huger St., downtown Charleston

You can’t skip over Charleston’s first licensed brewery to open since the fall of Prohibition on your Lowcountry brewery tour. Palmetto Brewing is a staple, and its Huger Street IPA and Lowcountry Lager are two local favorites.

Revelry Brewing Co.

10 Conroy St., downtown Charleston

Revelry Brewing Co., which opened in 2014 when breweries were still relatively new to downtown, sets itself apart with a dog-friendly rooftop and drinkable craft beers. While downtown development starts to crowd Revelry, a staple among locals, it’s still one of the top spots in the city for a picturesque sunset view.

Snafu Brewing Co.

3280 Industry Drive, North Charleston

White chocolate, cherry Kool-Aid, blue curaçao and peanut butter probably aren’t ingredients you would expect to find in craft beer. Those funky yet familiar flavors are just the start of the quirky combinations at Snafu Brewing Co.

The Elvis milkshake sour, for instance, is an ode to the singer’s favorite sandwich (peanut butter and banana), while a sip of the cherry pie milkshake — brewed with oats and milk sugar then aged with tart cherry juice, cinnamon and vanilla — might transport you back to dessert time at your grandmother’s house. Childhood favorite cereals like Fruity Pebbles and Honey Nut Cheerios show up in multiple beers.

Snafu sells about 15 beers — 10 to 12 of which are sours — available on draft inside the unassuming warehouse-style brewery adorned with furniture you might find in a college dorm room.