IslandVibesIOP.com 19 coffee to go but a lot of times they’ll stay for breakfast,” she said. “The favorites include locally-baked cinnamon rolls and other gluten-free pastries.” This past spring Anderson graduated from Clemson University with a degree in nutrition and dietetics. She is currently working towards earning her master's in that field. On Sept. 2, she began a dietician internship at MUSC. While this next chapter will require her to cut back on her hours at The Refuge, she intends to pick up some shifts on Saturday mornings. When she’s not behind the bar or a computer screen, Anderson enjoys taking long walks on the beach, traveling to new places, cooking with her mom and thinking about plans for her wedding to her fiancé Jonathan Togami, who grew up on Sullivan’s Island where his family has lived for many generations. “This is home for us,” Anderson said. “I don’t see us moving away.” Renowned for its refreshing frosé, the Co-Op also offers delicious meals for the whole family. Whether grabbing an order to go on your way to the beach for a day playing hooky or dining in, it’s hard to choose between the following options. Breakfast menu selections include staples such as the classic egg sandwich, on wheat; whipped ricotta on multigrain toast with local honey; or avocado toast with olive oil, salt and pepper on sunflower multigrain. For lunch, enjoy the California turkey with bacon, avocado, tomato, sprouts and herb cheese spread on whole wheat. The cowboy chicken, served with bacon, avocado, mixed greens and ranch on brioche, is another delicious choice. Classics such as the Caprese panini with tomato, mozzarella, basil pesto and balsamic vinaigrette on sourdough and the Cubano layered with deli chicken, ham, spicy brown mustard, mayo and pickles on a baguette are always crowd pleasers. Same goes for the Italian, which is stacked with salami, ham, capicola, mozzarella, lettuce, tomato, onion, oregano and oil and vinegar on sourdough. If you prefer lighter fare, try the veggie sammie, which comes with herb cheese, tomato, cucumber, red onion, hummus and alfalfa sprouts on sunflower multigrain. Traditional sandwiches include The Masters, a delightful fresh house made egg salad and sprouts, served on toasted wheat; the tuna salad with balsamic and olive oil dressing, Swiss cheese, pickles, mayo and mustard on whole FOOD & BEVERAGE Behind the Bar Latte art with Grace Anderson By Sarah Rose On the Menu Catching up with the Co-Op By Sarah Rose made with two fried eggs and cheddar served on a kaiser roll with the option of adding bacon or sausage. Spice the day up with the breakfast burrito, loaded with bacon, eggs, mozzarella, roasted red peppers, hummus and hot sauce wrapped in a flour tortilla. Heart-healthier alternatives include two fried eggs, hummus, cheddar and spinach served (left) The Veggie Sammie is served on toasted multigrain bread with hummus, sprouts, tomatoes, red onions, cucumbers and herb cheese (middle) 10 oz Froze (right) The Masters Sandwich is a fan favorite, served on toasted wheat bread with egg salad, sprouts and tomatoes. wheat; and the chicken salad with mixed greens and tomato on whole wheat. Alternatively, ask for the Greek salad, which is packed with spinach, black olives, feta, red onions, cucumbers, roasted red peppers and artichoke hearts and drizzled with balsamic vinaigrette dressing. The Cobb is another good choice with its artful blend of romaine, chicken breast, hard-boiled egg, bacon, tomato, avocado and bleu cheese crumbles served with ranch. For the kids, pick up a PB+J full sammie with grape jelly served on white; a hickory ham or turkey sammie with cheese; or the grilled cheese, toasted and pressed with American on white bread. (top) Greek Salad (bottom) The Cobb Salad. Don’t forget to pair your fare with the frosé. To view the full menu, visit thecoopsi.com/location/ isle-of-palms. As a little girl, Grace Anderson lived in Australia, Spain and England, moving countries when her father’s career in finance required a transfer. In 2012, when she was 10 years old, her family settled on the Isle of Palms and the island became her home. “Our family has always loved spending weekends at the beach, so having this proximity is wonderful,” Anderson said. “Plus, the small-town feel is so cozy since we are always running into our friends and neighbors everywhere.” In seventh grade, Anderson landed her first job scooping ice cream at Ben & Jerry’s on Front Beach. When a position at Cafe Paname opened up in 2020, she took it. There, she learned how to make coffee from the then owner, who was French, and his son, who had trained in Australia. During the summer of 2023, Anderson transferred over to The Refuge, where she started as a barista. She said she enjoys working at The Refuge because regulars from around the island stop in every day to say hello. Anderson added, “It’s also fun meeting vacationers and talking to them about the island.” In addition to experimenting with what she calls “latte art,” crafting brews such as the best-selling Refuge Signature coconut and salted caramel, Anderson works as a server at the restaurant adjacent to the coffee shop. “Sometimes customers will take their To learn more about menu offerings at The Refuge, visit refugeiop.com.
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