Jim Law Memorial Scholarship raises funds
The Jim Law Memorial Scholarship Foundation is pleased to report the recent successful completion of our 2011 Fundraising Golf Competition. For the third straight year, The Sanctuary Golf Club at Cat Island hosted the event. The monies raised from the competition fund the “Jim Law Scholarship” awards. As a result of the foundation’s growth and continued success, it will continue to fund scholarships for some fortunate graduating students from our local high schools. The “Jim Law” scholarships are a part of and awarded through the good auspices of Beaufort Rotary’s Forsythe scholarship program.
Classic Car Club holds racing-themed cruise-in
All 3,500 horsepower will be heard as the Little Red Corvette roars on to Lady’s Island on Friday, October 7, starting at 5 p.m. in the Grayco Parking Lot, Sea Island Parkway. Lil Red Corvette won the World Championship and also set the National Record for 1/8 mile with elapsed time at 3.929 seconds and the mile per hour record at 187.76 mph. We will also feature some of our other local race cars including Bob Woodman Tires Porsche, the BCC&TC project car which ran in several of the famous “24 Hours of LeMons” races. Other featured specials will be the tribute #343 Legends Race Car in honor of first responders on 9/11 and some historic race series cars like a vintage Mini and an American Iron Mustang Sedan. The Classic Car & Truck Club conducts a Cruise-in at Grayco parking lot the first Friday of every month that is open to the public.
Sustainable seafood and wine dinner to be held
Please help us welcome Megan Westmeyer, Sustainable Seafood Initiative Coordinator to the Factory Creek Fish Company (over the downtown bridge at Lady’s Island Marina) on Oct. 18 at 6:30 p.m. The cost is $50/per person and does not include tax and tip Please call to reserve 843-575-5822 or email firstname.lastname@example.org. The Sustainable Seafood Initiative is a program led by the South Carolina Aquarium with a mission to promote the use of local and sustainable seafood in South Carolina by teaching chefs and retailers how the decisions they make today can ensure we have fish for the future.