Share The Shops at the Ladies’ Village Improvement Society of East Hampton had an eerie, Halloween feeling Saturday, probably caused by the presence of crazy costumes and spooky decorations. Reading, crafts, and other fun were available for children at the October 26 party.
PORT AU PRINCE, Haiti, CMC – With the increase in the number of Haitian immigrants that have been arrested at the United States border this month, the U.S. is warning Haitian nationals against undertaking the dangerous travel by sea in unworthy boats in their attempt to reach the North American country.In a statement, the US Embassy here said that Washington remains concerned about repeated maritime migrant ventures from Haiti, “several of which have resulted in the deaths of Haitian citizens…“There are many different reasons that migrants attempt such unsafe voyages at sea, but none of them are worth the risk of life,” the Embassy said, adding that the dangers of migrant ventures at sea are multi-faceted.“The boats intercepted by the US Coast Guard and its partners are often severely overloaded, of poor quality, and lack safety equipment. These boats are often operated by smugglers, who have demonstrated little to no regard for the lives of Haitians in their pursuit for profit.“Smugglers have been known to throw passengers overboard, or abandon their vessels. In some cases, smugglers are actually human traffickers who exploit migrants through some form of servitude, sexual exploitation, or other criminal activities.”Washington said that numerous US agencies and their international partners are working around the clock “to deter and stop these unsafe voyages before they end in tragedy.“Too often these unsafe voyages result in loss of life, and they almost always result in a considerable waste of effort, precious resources, and time for the migrants themselves.“As a long-time partner and friend of Haiti, the United States shares Haiti’s desire for a better future for its people. As we work towards a more safe, secure, and prosperous Haiti, we urge anyone against undertaking these voyages,” the Embassy said.Over the period of one month, in June 2019, the United States Customs and Border Protection (CBP) agency says officers assigned to the Del Rio Sector in Texas said that they arrested over 1,000 Haitian nationals. Prior to June 10, Del Rio Sector had arrested only 17 Haitians this fiscal year, CBP said.
I’m not sure what’s happening here, but I believe Mike Gundy is blaming Apple for all that parity in college football. You know … alllllll that parity (two coaches have won seven of the 10 titles since smart phones became a thing).Anyway, on Monday, Gundy blames smart phones on the parity. Really. Watch the whole thing.No clue if this is true or not, but when Mike Gundy’s relaxed, his press conferences produce some incredibly interesting stuff. #OKState pic.twitter.com/x8DZjacNjf— Cayden McFarland (@caydenmc) October 17, 2016“The players we coach who come in,” said Gundy. “They’re not like guys we coached 10 years ago, 15 years ago, 20 years ago. Your generation spends all their time looking all their time looking at their phones. My generation spent all their time in the front yard playing games so they were more ready to go into college athletics. They understood the dynamics of it.”Just over 40 days ago, this is what he said about high school players.“I think [freshmen come in more equipped] than ever,” said Gundy. “Like [Dillon] Stoner, the program he comes out of has won 19 state championships in a row or how many ever they won. He played corner, he’s punted, he’s kicked off, he held one time when he wasn’t kicking, and he played wide-out. So when he comes in, he’s ready made.“And, lastly, the training these juniors and seniors in high school are getting, is a lot like what we got when we were in college. They have personal trainers, they’re getting information on nutrition, strength, conditioning … they’re coming and showing up at campus like we used to coming off summer. We’re at the pool chasin’ chicks all summer and we showed up in August to try and get in shape. These guys show up in June and they’re ready to play.”So it has to be one or the other, right? It can’t be both phones cause parity but players are more ready. This makes zero sense. The logic to make this work is staggeringly difficult. This was quite funny though. While you’re here, we’d like you to consider subscribing to Pistols Firing and becoming a PFB+ member. It’s a big ask from us to you, but it also comes with a load of benefits like ad-free browsing (ads stink!), access to our premium room in The Chamber and monthly giveaways.The other thing it does is help stabilize our business into the future. As it turns out, sending folks on the road to cover games and provide 24/7 Pokes coverage like the excellent article you just read costs money. Because of our subscribers, we’ve been able to improve our work and provide the best OSU news and community anywhere online. Help us keep that up. Related: Mike Gundy does not anticipate the Big 12 will expand due to global warming.— Travis Haney (@travhaney) October 17, 2016Also, I do get what he’s saying about parity. At the upper end, there is no parity (as you can see above). But games against lower-tier teams (i.e. Kansas and Iowa State) aren’t as easy for the best teams to win as they used to be.But do you see what Gundy is insinuating here? His reasoning is because, what, the best players for the best teams are on their phones thus allowing the lesser players on lesser teams to catch up?? His actual statement a month ago about players developing earlier is the actual reason for parity (inasmuch as parity is a thing).The incentive to play college football (and be good at it) is higher than ever, and players are working towards that at an earlier age. There are more good players to fill out close to the same number of rosters, thus parity.Also, I blame Gundy. Get off your phone, coach!
While you’re here, we’d like you to consider subscribing to Pistols Firing and becoming a PFB+ member. It’s a big ask from us to you, but it also comes with a load of benefits like ad-free browsing (ads stink!), access to our premium room in The Chamber and monthly giveaways. The other thing it does is help stabilize our business into the future. As it turns out, sending folks on the road to cover games and provide 24/7 Pokes coverage like the excellent article you just read costs money. Because of our subscribers, we’ve been able to improve our work and provide the best OSU news and community anywhere online. Help us keep that up. Oklahoma State’s win over Wichita State on Saturday was an obvious thrill for both the Cowboys and their fans. Let’s take a look at some winners and losers from what could be an early turning point in the Brad Underwood era.Kyle PorterWinner: Dizzy — Freshman Thomas Dziagwa was described in our Slack chat as “a penguin with swagger.” He now has an effective field goal percentage of 75 percent. Seventy. Five. Percent. Against Tier A/B teams (per KenPom.com) that number is 79.4 percent. What are we working with here? He was 3/4 from deep again and had nine points in 15 minutes. He also chipped in a pair of assists. Real contributions from OSU’s fourth-best (?) freshman!Loser: Golden State Warriors and Cleveland Cavaliers — Jawun Evans ain’t falling to the end of the first round.Winner: Leyton Hammonds — No. 23 has not played well so far this season, but he hit 3/4 from deep and had four boards and two assists plus zero turnovers. OSU has proven it can be good without any contribution whatsoever from Hammonds, but he can help elevate it to the next level. Plus, I genuinely like the guy and want him to have a great senior year.Thomas FlemingLosers: Low NCAA Tournament expectations — I thought at the beginning of the season that we should not have any expectations for this team making the NCAA Tournament, but after watching this game, that way of thinking is no more. I do have expectations for this team, and they’re nothing short of an NCAA tourney bid.Winners: Freshmen. Freshmen, freshmen, freshmen — When Jawun came out in the first half, Underwood kept them in the game and they not only sustained the lead but extended it. Lindy, Averette, Dizzy, McGriff & N’Guessan have solidified their role on this team. And boy do they (specifically Lindy and Dizzy) play with swagger.Kyle CoxWinner: Brad Underwood — Coach U. added an impressive road win to his short OSU resume. His offense is fun to watch but it is fueled by his swarming defense. Before the season started he said there would going to turn teams over and he has not disappointed. The Cowboys are 3rd nationally causing a 26.1 turnover percentage.Loser: Phil Forte — He is not shooting the ball well. He’s in the midst of the worst shooting slump of his career. He’s got one more game to snap out of it before it gets even hard for him to get open.Loser: Gregg Marshall — He had two impressive streaks end on Saturday. He gave up 80-plus points in Wichita (was 116 games and running) and lost a non-con game in Wichita (42 games and running).Kyle BooneWinner: OSU’s tournament resume –Oklahoma State let one slip away against Maryland on the road, but a win against Wichita State, who will likely emerge as a top-25 team down the stretch, will greatly improve the chances. When the committee looks over Underwood’s tourney submission, they’ll circle this one specifically. Beating WSU in Wichita is a difficult feat, and Underwood’s squad laid a beatdown.
Some interesting action taking place down the stretch towards national signing day. On Sunday evening, 2017 tight end commitment Tyler Henderson flipped his pledge from OSU to Baylor. And on the same day, Oklahoma State extended a scholarship offer to 6-foot-6 tight end Charlie Kolar — the younger brother of Oklahoma State quarterback John Kolar.As you can see from his 247sports profile, Kolar, who held offers from Iowa State, Army, New Mexico, Air Force and Stephen F. Austin, is committed to Iowa State. And has been since last June.According to MaxPreps, Kolar recorded 66 receptions for 1,241 yards and 12 touchdowns as a senior for Norman North. While you’re here, we’d like you to consider subscribing to Pistols Firing and becoming a PFB+ member. It’s a big ask from us to you, but it also comes with a load of benefits like ad-free browsing (ads stink!), access to our premium room in The Chamber and monthly giveaways.The other thing it does is help stabilize our business into the future. As it turns out, sending folks on the road to cover games and provide 24/7 Pokes coverage like the excellent article you just read costs money. Because of our subscribers, we’ve been able to improve our work and provide the best OSU news and community anywhere online. Help us keep that up.
While you’re here, we’d like you to consider subscribing to Pistols Firing and becoming a PFB+ member. It’s a big ask from us to you, but it also comes with a load of benefits like ad-free browsing (ads stink!), access to our premium room in The Chamber and monthly giveaways.The other thing it does is help stabilize our business into the future. As it turns out, sending folks on the road to cover games and provide 24/7 Pokes coverage like the excellent article you just read costs money. Because of our subscribers, we’ve been able to improve our work and provide the best OSU news and community anywhere online. Help us keep that up. Real games this week! Ok, one real game. OSU women’s soccer gets the school year cranking with a road game at Mizzou this week on Saturday at 7 p.m.Also, fall camp for football rolls on with the first game of the year nearly three weeks (!) away. Here’s a look at this week’s schedule and PFB’s planned coverage.Oklahoma State Games• August 12: Women’s soccer at Mizzou — 7 p.m.Oklahoma State Media AppearancesThere will be football media availability after Wednesday’s practice.PFB CoverageAdChoices广告We should have player and coach interviews and videos from Wednesday’s practice. I will be in Charlotte, NC this week for Rickie Fowler’s first major championship win the PGA Championship.Site updatesI thought this might also be a good place to start bringing you updates on what we’re doing on the site, how contributions are going etc. I’m stealing this idea from this terrific Pittsburgh website which does much of the same.We have completed the two things I really wanted to complete before the season which were bringing on another writer and pulling in a couple of interns to help us really grow the site this fall. This is incredibly exciting to me as our team continues to expand and diversify in talent. We have already built out the site a little bit more, adding schedules, rosters and a small recruiting database, and we have plans to add much more.We added 6 new paying contributors last week and are up to 176 total. My goal is to get to 250 by the time football starts and 500 by the end of football season. If we get to beyond 500 we can seriously start thinking about bringing on a full-time employee (which would be incredible).Our PFB store should re-open next week. We have 20+ new designs, and contributors will get discounts on the gear when the store re-opens (another reason to support us!)An OSU staffer asked me at practice on Saturday if I ever dreamed PFB would blow up like this. I told him I honestly did not, but it’s been such a fun ride and we’re super fired up for the future of our little sports media company.Other Essentials• Contribute to our site (ad-free browsing is available for Orange, Black and Yearly levels).• Get updates and goodies via email• Subscribe to our podcast: iTunes | SoundCloudFollow our team on socialA reminder that we’re cranking out content in multiple places on social media including:YouTubeFacebookInstagramTwitterAnd here are our individual Twitter accounts:Kyle PorterKyle Boone Kyle CoxCarson CunninghamThomas FlemingHayden BarberSteven MandevilleJustin SouthwellPhillip Slavin
Former Oklahoma State cornerback Tyler Patmon has been performing well for the Jacksonville Jaguars camp.After bouncing around from the Dallas Cowboys to the Miami Dolphins, Patmon’s time with the Jags has gone off without a hitch, with the third-year vet recording eight interceptions in practice thus far in preseason according to Zach Goodall of NFL Spin Zone.In a scrimmage against the Tampa Bay Buccaneers on Sunday, Patmon logged an interception on Bucs quarterback Jameis Winston, and he has proven to be a valuable commodity in the red zone. Here’s more details from ESPN on his big Sunday showing against Tampa Bay.AdChoices广告 Yet ANOTHER play from Tyler Patmon. He can’t be stopped! pic.twitter.com/arX9feQ2XP— Zach Goodall (@zach_goodall) August 14, 2017Patmon only recorded one tackle in the Jaguars’ preseason game against the Patriots last week, but with his recent play, he could be trending towards locking down a spot on the Jags 53-man roster. Tyler Patmon just had a solid red zone period. He picked off a Jameis Winston pass that bounced out of his receiver’s hands and then made a really nice tackle on Adam Humphries. [ESPN] Tyler Patmon’s second interception of the day, tipped pass from Winston pic.twitter.com/ziH0HMLoDS— Zach Goodall (@zach_goodall) August 14, 2017 While you’re here, we’d like you to consider subscribing to Pistols Firing and becoming a PFB+ member. It’s a big ask from us to you, but it also comes with a load of benefits like ad-free browsing (ads stink!), access to our premium room in The Chamber and monthly giveaways.The other thing it does is help stabilize our business into the future. As it turns out, sending folks on the road to cover games and provide 24/7 Pokes coverage like the excellent article you just read costs money. Because of our subscribers, we’ve been able to improve our work and provide the best OSU news and community anywhere online. Help us keep that up.
Radio• Cowboy Radio Network• TuneIn• Sirius (83)• XM (83)Preview Pieces• Are fans happy with non-conference scheduling?• Tulsa coach calls 2017 OSU Gundy’s most talented team• Why Glenn Spencer is winning the Big 12• Film study on Tulsa• PFB Podcast previewing the game (and the uniforms)• From the other side: Talking Tulsa with Kelly Hines• Our predictions for Oklahoma State in 2017• Three things to know about Tulsa• King of the game: OSU vs. TulsaPFB Coverage Tonight• Kyle Boone will be at the game with notes and videos• Jackson Lavarnway will be photographing the game• We will have postgame coverage into the night with our postgame show tentatively scheduled for 10 p.m.Time to rock!It’s finally game day!! pic.twitter.com/XKZ5epU552— Pistols Firing (@pistolsguys) August 31, 2017 While you’re here, we’d like you to consider subscribing to Pistols Firing and becoming a PFB+ member. It’s a big ask from us to you, but it also comes with a load of benefits like ad-free browsing (ads stink!), access to our premium room in The Chamber and monthly giveaways.The other thing it does is help stabilize our business into the future. As it turns out, sending folks on the road to cover games and provide 24/7 Pokes coverage like the excellent article you just read costs money. Because of our subscribers, we’ve been able to improve our work and provide the best OSU news and community anywhere online. Help us keep that up. FS1SuddenlinkCoxDirecTVDish Tulsa––219150 Stillwater37 | 237–219150 OKC–67219150 We did this a few times last year, but I think it will become more a part of our fabric in 2017. We will put everything you need to know about this week’s game into one post like this. From TV times and channels to Vegas lines and our preview pieces, this is your weekly one-stop shop to get initiated with the OSU game of the week.First up, the first game of 2017 against Tulsa in Stillwater.Teams• Oklahoma State: 0-0 (0-0)• Tulsa: 0-0 (0-0)• All-time series: OSU leads 39-27-5• In Stillwater: OSU leads 24-6-3• Last meeting: OSU won 59-33 (2011)AdChoices广告Time | Location• 6:30 p.m. CST• Stillwater, Oklahoma• Boone Pickens StadiumTelevision• Channel: FS1• Online: FOX Sports Go• Announcers: Joe Davis | Brady Quinn | Bruce Feldman
Urban Meyer Ohio State BlueNote to any female who plans on attending Ohio State Football’s Women’s Clinic in the future – don’t wear blue. Sunday, Buckeyes head coach Urban Meyer warned participants not to utter the “M” word or wear the color of the enemy. He even made one camper drop down and give him 10 push-ups live on stage before giving her a new shirt to wear for the day. Rebecca Momany, who was in attendance, snapped an awesome photo of the [email protected] If I hear anyone use the “M word” you’re going to drop and give me 10. Yes!!!!!! #OSUWFC2015 #GoBucks pic.twitter.com/d5ZVkHPt7e— Rebecca Momany (@Kohlb12) June 14, [email protected] Took place at today’s OSU Women’s Football Clinic. Coach Meyer said no blue allowed. Lady had a blue tank.— Rebecca Momany (@Kohlb12) June 14, [email protected] Coach gave her a new shirt in exchange for 10 push ups. It was an awesome day with the OSU coaching staff and 800 ladies.— Rebecca Momany (@Kohlb12) June 14, 2015Clearly, this was all in good nature. Unless, of course, you’re a Michigan fan – then you probably aren’t on-board with this sort of thing.
by Liza Robertsphotographs by Lissa GotwalsThe seven-minute drive from chef Scott Crawford’s house near Yates Mill Pond to the state farmers market takes him past acres of rolling pastureland and rows of corn. It’s a daily journey for him, through a part of Raleigh where food comes from: along stretches of country road, long-established farms, and N.C. State research fields.As the benchmark-setter for five-star dining in the Triangle for the past five years – in his role as executive chef of both Herons (named one of the “101 best places to eat in the world” by Newsweek in 2012) and the Umstead Hotel & Spa – Crawford has long had an intimate relationship with Raleigh’s local growers and world-class food. It has never been more apparent than now.That’s because the three-time James Beard semifinalist for Best Chef in the Southeast is setting out on his own to open two new Raleigh restaurants. In the process, he will be transformed: From the region’s fine dining exemplar to the creator of a new brand of locally grown, casual, regional, gourmet cuisine, served in freshly energized neighborhoods. His food will go from being appreciated by a lucky few to a happy many.With business partner John Holmes, Crawford, 41, plans to open Standard Foods, a restaurant/grocery in the North Person Street neighborhood this fall, and Nash Tavern, a “modern American” restaurant on Nash Square in 2015.“This is a smart move from Scott Crawford,” says author John T. Edge, director of the Southern Foodways Alliance and a respected arbiter of Southern cuisine. “Raleigh is an ascendant American food city, developing a reputation as a culinary destination.” People everywhere, Edge says, but particularly in the South, “are in search of good eats and drinks that are everyday indulgences.”Business partners Scott Crawford and John Holmes have big plans for Raleigh diners. The first is Standard Foods, a restaurant/grocery in the revived North Person Street district. Also in the works is Nash Tavern, an informal “modern American” restaurant slated for next year in a historic building on Nash Square.No one more than Crawford. “I’m excited to have the freedom to cook the kind of food I like to eat every day,” he says, slate-blue eyes alight. “I’m so excited I can’t sleep.” Trim, with short, salt-and-pepper hair and his sleeves rolled down to cover arms-length tattoos, Crawford looks less like a food-loving chef than he does a fit executive – or someone who plays one on TV. But there’s nothing steely about his enthusiasm, or his lack of guile: “I wake up with ideas, I’m constantly writing down ideas. I’m excited to reach greater numbers of people.” Just talking about the ingredients he loves animates him. Describing shiso – an Asian herb he describes as “somewhere between basil and mint” and can’t believe is available for a few dollars for a big bunch just down the road – his customary polite, soft-spoken reserve gives way to gusto.Crawford says he aims to put fresh ingredients like this “on a plate at its peak of freshness” the way he learned to do while cooking in San Francisco years ago. Crawford can point to a single dish he ate there that changed his way of thinking about food. Already a working chef for several years at the time, he recalls that half a papaya filled with three oysters and a sprinkle of lemon juice hit him like a revelation. “Three ingredients. It literally changed my life.”And that of his young family, gathered on this summer day in the kitchen of the house they built a few years ago, tucked behind 1,500 acres of N.C. State agriculture research fields. Crawford was on the back of his Harley-Davidson here when he found the unbuilt street. Cut subtly through fields and trees, it afforded privacy, nature, peace, and space. He bought the first available lot. Crawford’s wife Jessica, a photographer, and their children, Jolie, 3, and Jiles, 6, are chatty, enthusiastic fans – of whatever Crawford comes up with, it would seem: places to live, things to eat, businesses to start. They’re excited about his restaurant plans, and lovers of just the kind of food he’s eager to make.As Crawford prepares a fresh tomato and watermelon salad, the two kids wait for him to finish, and then dig in with relish, slurping up wrinkly heirloom tomatoes in a lemony vinaigrette the way other kids might gobble fries.‘This is how we eat,” Crawford says. “We eat a lot – a lot – of salads.”Crawford’s instinct to pare things down to their essence has been there for a long time, he says. Now that his dream is about to come true, he’s making more than salads for his family as he creates recipes for both new restaurants.Standard Foods will be “a modern version of a neighborhood market,” he says. It will house a fishmonger, a butcher, local produce, dry goods, and prepared food that changes daily. A store suitable, he says, for both the foodie seeking fancy ingredients like duck fat, and the family around the corner who wants to put together a simple weekday dinner. Salads will factor in heavily, made with just-picked produce from next-door Raleigh City Farm and others; so will new twists on Southern dishes like boiled peanut chowder with fresh bacon, or tomato popsicles with spicy pickled okra. The restaurant will feature a 20-seat communal table, room for 60 more, and a long bar for lingering.Terrific timing For developer Holmes, whose persistent vision for the Person Street neighborhood has seen him working to make it a reality through ups and downs for a decade, meeting Crawford was a stroke of terrific timing. After a similar restaurant/grocery concept for the space with Chad McIntyre of the former Market restaurant fell apart, Holmes considered trying to pull it off himself.At the time, he didn’t know Crawford (other than by reputation, and through his food at Herons) and didn’t know the chef had been staying up until 2 a.m. every night after work for six long months, writing a business plan for his dream restaurant. He didn’t know that Crawford was ready to put the two-inch-thick plan to work.Holmes also didn’t know Crawford had been dipping his toes in the downtown waters – catering parties at the Contemporary Art Museum, for instance – and walking the streets to find his perfect spot. Or that the chef had seized on Nash Square as an ideal location; had even peered through the windows of a vacant three-story building on the south end of the square.That building, which hides a stately façade behind nondescript Modernist panels, was the site of the Raleigh Times from 1920 until 1955. (This was after the paper moved from its original homebase on Hargett Street, which now houses Greg Hatem’s The Raleigh Times Bar.) Holmes was the owner of the building and was getting ready to gut it and give it a complete historic renovation. He wanted a great tenant, preferably a restaurant, for the ground floor.When the two men met, and Crawford saw and loved the Nash Square building, Holmes knew he’d hit a jackpot: “I just didn’t anticipate we’d get someone of this caliber.”Then Holmes asked Crawford if he could show him another property. He took him to see the Person Street Plaza space. And before they knew it, the two men had formed Nash Square Hospitality Group – and were hard at work on plans not only for Crawford’s dreamed-of tavern, but for the restaurant/grocery as well. “Suddenly, we’re going ahead and doing two restaurants at once,” Crawford says. “And we’re both equally happy about both concepts.”Holmes admits: “We’re drinking from a firehose.”They can see it Crawford says he has a good feeling about both projects, in part because he can “see” them. He’s backed out of three deals in the last 10 years because he couldn’t. “In my life,” he says, “anything I can see, I can do. The stars all had to align for something like this to happen.”It’s clear, on a tour of both properties, that both he and Holmes have a gift for seeing what could be rather than what is. Right now, both spaces are shells. Unlit, blank slates. “Just standing here,” Crawford says, “I can see it.”“We’ll have a double-height ceiling for the bar,” says Holmes, gesturing around the dim space of the future Nash Tavern. “One hundred seats at least. Maybe an exposed kitchen.” He points to the brick wall that faces an alley to the east. Behind panels are steel casement windows, he says, that used to fill the pressroom with light from top to bottom. “We’ll return them.”The result will be “a modern take on the classic American tavern,” Crawford says, “where you can walk in and have a very casual experience, or you can dress up and make it a special occasion.”Holmes uses a flashlight app on his phone to light the way down into a damp, soot-black basement. “We’ll have special events down here,” he says. “Watch your step!”As with Person Street, Nash Tavern, Crawford and Holmes say, will provide an opportunity to bring a downtown “dead zone” to life. “With great food and great design,” Holmes adds, “we can revitalize the whole area.” The Nash Square location combines a beautiful but underused park with a street that links the Warehouse district with Fayetteville Street and beyond, he says. “To a small extent, we can make a difference. Food can revitalize areas of the city.”Crawford sees the future: “I can look at Nash Square five years from now, and it’s not going to look like this.” He gestures to empty sidewalks; to vacant benches under some of Raleigh’s most spectacular, hundred-plus-year-old oak trees; to the park’s four wide-open acres. “It will be vibrant.”Home baseCrawford shares Holmes’s belief that food can play an important role in the life of a city. He ought to – the Forbes five-star and AAA five-diamond awards he earned for the Umstead Hotel and Herons put them and the region on the culinary map, and gave the Triangle one of the top restaurants in the South. And Crawford’s done it before. He earned five stars from Forbes as executive chef at both Woodlands Resort & Inn in Summerville, S.C., and at The Cloister in Sea Island, Ga.With his own restaurants, Crawford will have the chance to make a mark entirely of his own. It’s something the Pennsylvania native has dreamed of since he started cooking at 17.That happened by chance, when a prep cook didn’t show up at the Florida seafood restaurant where Crawford was bartending and waiting tables. The chef asked him to fill in. “Apparently I cut everything better than anyone on his staff. He told me I should be cooking.” A few years in Florida restaurants led to culinary school, and then to San Francisco, where he ate that papaya-oyster dish, and learned to appreciate fresh ingredients.Several years in the early ’90s with the Ritz-Carlton at a time when the chain was opening dozens of hotels a year honed the skills that made Crawford the chef he is. More than anything, he says, working in hotels “taught me about service and how to pay attention to every detail.” He brought that intensity to Woodlands, where he turned Southern staple ingredients into something new alongside friend and sous chef Steven Greene, who introduced Crawford to his wife Jessica. (Until recently, Greene was the executive chef at Cary’s An; today, he has Crawford’s old job at the Umstead). In his next job at The Cloister in Sea Island, Crawford earned five stars for the brand-new $500-million hotel in an unheard-of 18 months.Crawford’s tenure at the Umstead – during which he says he had extraordinary support from Ann Goodnight, who runs the hotel and allowed him to redesign and build the kitchen to his own custom specifications – gave him a lasting legacy. “I was insanely committed to getting the Umstead to where I could be proud of it and where Mrs. Goodnight could be proud.”His peers were, too. “Chef Scott Crawford is awesome,” said Hugh Acheson, the James Beard award winner and chef and owner of Athens, Ga. restaurant 5&10. When Herons made the Newsweek list of 101 best places to eat around the world, Acheson called him “a really skilled guy. The man is bringing together everything and making it work.”Crawford makes cooking a family affair at home with his wife Jessica and children Jolie, 3, and Jiles, 6Big thingsIt’s a track record that predicts big things. Crawford’s wife, unsurprisingly, predicts them, too. She says she can imagine Standard Foods outposts in other nearby cities. She plans to be involved with both restaurants as a photographer and jokes she “might apply” for a job. “If I’m lucky, he might hire me as a hostess.” (Her own photography business is thriving).Both she and her husband expect to bring their kids along for the ride. “That way, we can all be a part of it,” Crawford says. Jiles, a smiley, self-possessed Scott Crawford lookalike, says he wants to cook with his dad one day. Jolie – a very grown-up 3 whom they refer to, jokingly, as “the threenager,” seems game for just about anything.Cooking and eating are just two of the things the family do together. Crawford has put his love of long Sunday motorcycle rides temporarily on hold because the four can’t do it together. Instead, he’s bought a deck boat (“because it’s safer for kids”) that they take out on nearby Lake Wheeler. The kids go tubing, Scott fishes, Jessica relaxes.“When I get out there on the water, it’s just peace,” Crawford says. “It’s hard to find. But if you can find that peace, you never burn out.”Watch the award-winning chef show you how to make a simple but delicious summer salad (recipe below).Scott Crawford’s Tomato, Watermelon and Cucumber Salad with Goat Feta and Basil1 cup cubed red watermelon1 cup cubed yellow watermelon1 cup sliced heirloom tomatoes1 cup sliced cucumber½ cup feta cheese(Scott uses Elodie Farms’ goat feta)¼ cup basil leaves2 tablespoons shiso leaves (an Asian herb that resembles a cross between basil and mint, available at the state farmers market)¼ cup basil vinegar (can substitute white balsamic vinegar)1 tablespoon lemon juice (optional)½ cup extra virgin olive oilsea salt to tasteIn a mixing bowl, whisk together vinegar, lemon juice (if using), and olive oil. Add all other ingredients. Toss and allow to chill for one hour before serving.