The impulse to save our most cherished moments is a powerful force. When you ask people to choose three possessions to save from a burning house, one of the most common answers is a photo album.
Maybe that’s because photographs tell the stories of our lives – a timeline of memories filled with faces we love and places we have been. Photos speak directly to our emotions; they capture our attention and give us the power to show people who we are and what we do.
When composed professionally, they shine a light on our personalities, relationships, and families. After all, every human emotion has a place in photography.
Whether you need to steal someone’s attention with a stunning headshot or want to save your most loving family moments, I can help.
My name is Adam Chandler, and as a professional photographer in Kiawah Island, SC I delight in the adventure of photography. I constantly immerse myself in whatever genre I’m shooting and seek new ways of bonding with my subjects to provide them with a thoroughly enjoyable experience.
Unlike other photographers, I use my technical knowledge of photography, ability to connect with people, and artistic creativity to produce memorable photos for my clients. I believe that providing folks with a client-centric experience sets me apart from other photographers in Kiawah Island.
Some professionals may be wonderful composers but cannot understand what their customers want. Others are great at connecting but don’t have the training or experience to make their work truly special.
When you choose Adam Chandler Photography, rest assured that you are hiring a photographer with creativity, imagination, and a keen eye for detail. You won’t ever have to worry about sacrificing one quality for another.
I have a wide range of professional experience in the world of photography. I have had the pleasure of working with a variety of subjects, from local families to corporate business professionals in the Lowcountry. As a photographer in Kiawah Island with more than a decade of experience, my top priority is not only to capture beautiful images but also to provide you with a relaxing, enjoyable photography session.
Your family is probably the single most important part of your life. From children to grandparents, and even nieces and nephews, building a strong family bond secures your legacy for the future.
You will grow and change with your family throughout life and encounter many memorable milestones along the way. One of the best ways to document these milestones and relive your memories is with a family photo session.
I love family photography and strive to pour my soul and creativity into each shoot. While each session is different, I approach each one with the same goal: to capture the unique personality, affection, and energy of each family so I can provide authentic, engaging pictures and a uniquely fun experience.
Whether you have a newborn baby that you want to celebrate or have grandparents in town for a visit, Kiawah Island is an amazing city for family photography. There are so many locations in the Lowcountry that make for great family photography backdrops:
Whatever location you choose for family photography in Kiawah Island, the Holy City is a wonderful place in which to immerse yourself with friends and family.
As a family photographer in Kiawah Island, one of the reasons why I love working with families so much is the opportunity to get creative. I gladly accommodate the style preferences my clients are looking for – be it more traditional, posed images, or candid, playful pictures.
I use a relaxed style of direction to get your family engaged in our photography session, to help get authentic expressions that are full of life and happiness.
Here are just a few reasons why families choose Adam Chandler Photography for their family portraits:
A great headshot shows you at your best – whether you want to impress a prospective employer or need professional photography for your website. In today’s world of digital dominance, having a professional headshot or portrait of your team is becoming a necessity. It’s no surprise, then, that headshots and portraits are among the most popular genres of photography.
Headshots can be tricky, mostly because many humans just aren’t very photogenic. I know that for some clients, it can be hard posing for a professional photo; knowing their headshot or portrait might make the rounds with future employers.
Fortunately, I have years of experience taking professional headshots. Unlike some amateur photographers, I know how to draw out your personality to capture you at your best. I know how to compose your portrait based on the industry you work in or the goal that you have with your photoshoot. Clients choose Adam Chandler Photography because I advise them every step of the way – from the clothes they should wear to the expression they should have.
A professional headshot or portrait is an investment into your personal brand, and here is why:
Being a great photographer means more than owning the best pieces of camera equipment. While a great camera gives clients the clearest, highest quality photos available, it won’t help me connect with my subjects. I strive to give clients a fun, enjoyable photo session. I use my knowledge and experience to help set up the perfect shot. After connecting with my client, I draw out their personality to produce a stunning final product.
Clients choose Adam Chandler Photography because I am different from my peers in the best ways possible. Here are just a few qualities that my clients appreciate:
“I am proud to say that I am very passionate about my work. However, I’m also passionate about giving my clients the most enjoyable, care-free photography experience possible. My passion drives me to work harder, push farther, and strive to be better every day that I wake up.”Adam Chandler
One of my favorite things to do is to talk to clients about their vision. If you are in need of professional photography, let’s talk today about what you have in mind. Whether you’re looking for family photography in Kiawah Island or want new headshots for your employees, I am here to help every step of the way.
CHARLESTON, S.C. (Jan. 13, 2022) –The Medical University of South Carolina Foundation has received a commitment of $1 million from the Town of Kiawah Island in support of MUSC Health’s Sea Islands Medical Pavilion.“We are grateful to the Town of Kiawah for its major investment in our mission and their ongoing partnership to help us enable the right care, in the right place and at the right time,” said David J. Cole, M.D., FACS, MUSC president. “This donation will make a significant differ...
CHARLESTON, S.C. (Jan. 13, 2022) –The Medical University of South Carolina Foundation has received a commitment of $1 million from the Town of Kiawah Island in support of MUSC Health’s Sea Islands Medical Pavilion.
“We are grateful to the Town of Kiawah for its major investment in our mission and their ongoing partnership to help us enable the right care, in the right place and at the right time,” said David J. Cole, M.D., FACS, MUSC president. “This donation will make a significant difference as we seek to improve the well-being of the Sea Islands community, expand access to appropriate care, and bolster connectivity to the state’s only comprehensive academic health system when patients require the most complex care.”
The donation has been designated for a healing, restful green space and garden immediately adjacent to the new facility. Construction on the Sea Islands project is expected to begin in early 2022 and conclude in fall 2023.
“The Town is proud to invest in MUSC's Sea Islands Medical Pavilion and excited about the emergent care services it will provide to Kiawah, Seabrook, Johns and Wadmalaw Islands, and the broader community,” said Town of Kiawah Mayor John D. Labriola. “Our geography has always been a challenge and concern. This new facility will make a crucial difference in life-threatening emergencies and provide the Sea Island communities with greater ease of mind. We are grateful to MUSC for their pursuit of this project, to Kiawah Partners for donating the land, and to the other community partners who have made this possible.”
During the next five years, double digit population growth is anticipated in the Sea Islands community. This growth, along with the islands' geographic isolation, demographics, and community health profiles, has created an urgent need for additional health care services in this part of the South Carolina Lowcountry.
The area also accommodates a large seasonal population of tourists, many of whom have trouble navigating local health care services.
To meet this growing need, MUSC Health is building a new medical facility on Johns Island in the immediate vicinity of Kiawah and Seabrook islands. The facility will provide residents and visitors alike with convenient and rapid access to MUSC Health’s emergency care services, select outpatient services, and some of the nation’s top providers in primary and specialty care.
“People living in this area have to travel 30 or 45 minutes to reach the nearest hospital, sometimes more depending on traffic. That’s a big problem for someone having a stroke or cardiac event,” said Patrick J. Cawley, M.D., MUSC Health CEO and vice president for Health Affairs, University. “This new facility brings that care directly into the community. We’re extremely grateful to the Town of Kiawah and Kiawah Partners for helping to make that possible.”
The project was made possible in part by Kiawah Partners, which donated six acres of land to the Medical University Hospital Authority (MUSC Health), valued at $4.85 million. The project is estimated to cost $24 million. Of that amount, MUSC is working to raise $15 million in private support.
The 22,740-square-foot facility will be located at 1884 Seabrook Island Road, near Bohicket Marina. The ED will include four exam rooms, two trauma rooms, imaging and lab services and a helicopter pad. The medical office will offer primary and specialty care. A telemedicine network will connect the entire facility to MUSC Health providers in downtown Charleston for additional care and consultation, if needed.
In mid-June 2021, McMillan Pazdan Smith (MPS) was chosen to design the project. MPS is also one of two architectural firms working on designs for a new MUSC Health hospital in rural Williamsburg County.
Renderings of the Sea Islands medical pavilion are available upon request.
About the MUSC Foundation
The Medical University of South Carolina (MUSC) Foundation was chartered in 1966 as a charitable educational foundation to support the education, research, patient care and other programs at the Medical University. The foundation is a 501(c)(3) tax-exempt organization, contributions to which are tax-deductible.
Since its beginning, the MUSC Foundation has encouraged such worthwhile academic enterprises as endowed professorships; scholarships; the acquisition and development of campus facilities to serve student, teaching, research or clinical needs; and awards in honor of academic excellence. In addition, it has encouraged achievements in biomedical research.
The Foundation is governed by a 31-member board of directors. The president of the Medical University is an ex-officio, non-voting member of the board. Three members of the MUSC Board of Trustees also serve on the board. The remaining 27 at-large directors are not directly affiliated with the university. Five are alumni of MUSC. The foundation’s funds are invested and managed by professional money managers selected by the foundation’s Investment Committee. This committee uses a professional investment advisor to assist in evaluating its managers.
Founded in 1824 in Charleston, MUSC is home to the oldest medical school in the South as well as the state’s only integrated academic health sciences center, with a unique charge to serve the state through education, research and patient care. Each year, MUSC educates and trains more than 3,000 students and nearly 800 residents in six colleges: Dental Medicine, Graduate Studies, Health Professions, Medicine, Nursing and Pharmacy. MUSC brought in more than $327.6 million in biomedical research funds in fiscal year 2021, continuing to lead the state in obtaining federal and National Institutes of Health funding, with more than $220 million. For information on academic programs, visit musc.edu.
As the clinical health system of the Medical University of South Carolina, MUSC Health is dedicated to delivering the highest-quality and safe patient care while training generations of compassionate, competent health care providers to serve the people of South Carolina and beyond. Patient care is provided at 14 hospitals with approximately 2,500 beds and five additional hospital locations in development, more than 300 telehealth sites and nearly 750 care locations situated in the Lowcountry, Midlands, Pee Dee and Upstate regions of South Carolina. In 2021, for the seventh consecutive year, U.S. News & World Report named MUSC Health the No. 1 hospital in South Carolina. To learn more about clinical patient services, visit muschealth.org.
MUSC and its affiliates have collective annual budgets of $4.4 billion. The nearly 24,000 MUSC team members include world-class faculty, physicians, specialty providers, scientists, and care team members who deliver groundbreaking education, research, technology and patient care.
The ocean-hugging upscale resort of Kiawah Island reached a new milestone in 2021 with more than $1 billion in property sales.Kiawah Island Real Estate, which handles the majority of sales in the gated community, ended the year with $795.7 million in sales, a 40 percent increase from 2020.When sales by other agencies are factored in, the total climbs to $1.05 billion, up 30 percent overall from the roughly $808 million recorded the previous year, according to Kiawah Island Real Estate.Th...
The ocean-hugging upscale resort of Kiawah Island reached a new milestone in 2021 with more than $1 billion in property sales.
Kiawah Island Real Estate, which handles the majority of sales in the gated community, ended the year with $795.7 million in sales, a 40 percent increase from 2020.
When sales by other agencies are factored in, the total climbs to $1.05 billion, up 30 percent overall from the roughly $808 million recorded the previous year, according to Kiawah Island Real Estate.
The amount includes sales that closed in 2021 as well as some properties that were sold late in the year but will be finalized in 2022.
Last year, Kiawah Island Real Estate saw 493 closings, a 21 percent increase from 2020 and a 165 percent jump from 2019.
The island as a whole reported 734 closings, up 12 percent and 130 percent from the prior two years, respectively.
The record-breaking year included the most expensive residential property to change hands in the Charleston area to date. The Vanderhorst Mansion, set on 16.5 acres on the edge of the Kiawah River and dating to the early 1800s, sold June 24 for $20.5 million.
Kiawah Island Real Estate also is handling sales and reservations for two other developments set to hit the market this year.
The Burn at Cassique will offer seven homesites along the Tom Watson-designed golf course at the private Cassique Golf Club. Pricing will be available in late January.
On the inland side of town, the agency is handling reservations for Seafields at Kiawah Island, a luxury community for the 62-plus group.
The $180 million development, which broke ground last September, will feature 90 luxury one-, two- and three-bedroom residences, as well as 16 assisted-living units and continuing care services. It also will include a first-of-its-kind, in-house medical clinic operated by the Medical University of South Carolina.
The development is being built off of Seabrook Island Road near Freshfields Village Shopping Center. Construction is scheduled for completion by the fall of 2024.
As of early January 2022, 43 percent of the independent living units had been reserved.
A Charleston-based real estate company will develop an $80 million grocery-anchored project in North Carolina.
Adams Property Group will build a 48,387-square-foot Publix, 19,800 square feet of retail space and a 290-unit apartment complex in West Edge in Winston-Salem.
Construction is expected to start in a couple of months. Adams is handling the leasing.
Cornbread is part of the conversation at Rex at the Royal.It’s the first thing you’ll taste when you settle into one of the cushy teal booths that anchor this dramatic new dining room on South Street where the historic Royal Theater once stood. It beckons warm from inside the folds of purple linen, a scoop of honeyed butter at the ready. And when I cracked one open, its earthy steam mingling with the anise kiss of a Sazerac in my other hand, I was fully primed for a Southern journey.There would be creamy crocks of s...
Cornbread is part of the conversation at Rex at the Royal.
It’s the first thing you’ll taste when you settle into one of the cushy teal booths that anchor this dramatic new dining room on South Street where the historic Royal Theater once stood. It beckons warm from inside the folds of purple linen, a scoop of honeyed butter at the ready. And when I cracked one open, its earthy steam mingling with the anise kiss of a Sazerac in my other hand, I was fully primed for a Southern journey.
There would be creamy crocks of she-crab soup, juicy pork chops over zesty collards, more great cocktails, and a (gluten-free!) banana pudding cheesecake to follow. But first, those corn muffins...
I appreciated the balance of sweetness and fluff in its crumb, as well as its deep rustic corn savor. But cornbread expectations are different depending on which side of the Mason-Dixon Line you happen to be eating. And this particular recipe has followed its own telling journey of modifications in the first few months of Rex at the Royal, opened in October by Jill Weber and Evan Malone of Sojourn Philly, who also own Sor Ynez, Cafe Ynez and Jet Wine Bar.
Rex chef Aaron Paik, who previously worked at the Sanctuary Hotel in Kiawah Island, S.C., initially made it with pure Jimmy Red, a revived heirloom grain from Edisto Island, S.C., cultivated by Marsh Hen Mills that speaks to the Lowcountry traditions Rex at the Royal evokes. But that early version was dry and less sweet, a profile true to regional preference, says Paik.
That these muffins have since been modified with some yellow corn and more sugar to sweeten them into something Philadelphians might be more accustomed to is simply part of the conversation at the heart of this project. Who gets to carry forth the legacy of Southern food as it evolves?
Weber, also an archaeologist, wanted to create a tribute to the Southern Black chefs who moved to Philadelphia a century ago during the Great Migration and adapted their foodways (including many from the Lowcountry coasts of South Carolina and Georgia) to the Mid-Atlantic. Still, Rex at the Royal does not aim solely to be a Southern restaurant, and the food should reflect its regional transformations.
It’s a fascinating concept and compelling that it would come to life on the site of the historically significant Royal Theater. Opened in 1920 as a first-run cinema operated for and by Black Americans, the Royal became a cultural hub that later hosted live performances from Bessie Smith, Cab Calloway, and Fats Waller. The theater unfortunately languished vacant for nearly half a century between when it closed in 1970 and when it was ultimately demolished in 2017 to make way for the apartments and houses built behind the new restaurant.
To see the lights finally blink on and the eager crowds flow into this beauty behind the Royal’s preserved facade after several years of construction should be cause for celebration on this stretch of South Street in Graduate Hospital.
Weber and Malone, who previously operated the much smaller Rex 1516 just a few doors east, have stepped up their game with this massive new 250-seat space, whose chandelier-hung ceiling, walnut-paneled walls, and mezzanine lounge accessed by a sweeping staircase exude a rare special-occasion grandeur. A retail bottle shop and cafe on the side, with imminent plans for all-day service (breakfast biscuits, sparkling wines by the glass with raw bar oyster), adds a more accessible, casual dynamic to the operation.
There’s genuine hospitality from the diverse staff led by general manager Brian Jackson. And despite its size, this space designed by Philadelphia’s Gabrielle Canno still exudes personality and warmth, from the cozy circular booths that ring the main dining room to the long amazonite bar that energizes the space near the entrance, where crowds linger over well-made cocktails that range from classic Remy-spiked Sidecars to a festively rummy Hurricane.
There’s a list of worthwhile wines by the glass with a natural bent one might expect from Weber (try the Kivelstadt KC Labs Zinfandel). But there’s also a repertoire of original cocktails from lead bartender Joshua Scheid and director of operations Nick Baitzel created with food in mind, like the carrot tequila brew called Por Dio, whose turmeric spice echoes the vegetarian accra fritter burger made from mashed black-eyed peas, or the vivid orange leche de tigre that brightens the daily crudo scattered with benne seeds and tangy chowchow.
All those elements have contributed to meals I’ve enjoyed on the whole as a dining experience. But whether Rex at the Royal has the culinary vision to really achieve its lofty historical tribute mission is an open question. Weber and Malone fell into running a Southern-themed menu at the original Rex because their opening chef was from Alabama. And though Rex cultivated a number of specialties I appreciated — a flaky crawfish pot pie that remains on this menu, for example — I valued the original more as a destination for upscale burgers and cocktails than a haven of studious Southern cooking.
With a more deliberate focus here on Lowcountry influences and their Philadelphia connections, Weber and corporate culinary director Lucio Palazzo turned to former Geechee Girl Rice Cafe chef Valerie Erwin for consulting help. Erwin provided an early menu with standards like Hoppin’ John (done well here) and has since added recent tweaks like the curried Country Captain take on seared scallops. But Erwin had no interest, at 69, in running such a large restaurant. And her efforts to help them in their search for a younger Black Philly chef never quite landed the right fit.
A wider national search connected them with Paik, 33, a Brooklyn native of Afro-Dominican and Sicilian heritage whose experiences in the Florida Keys, as well as in Charleston, have added some welcome layers of lightness to Rex’s repertoire — especially that sunny crudo.
What does crudo have to do with Black chefs in Philadelphia a century ago? Not much. Neither is there any connection to the oyster stews, terrapin croquettes, and deviled crab detailed by Boothby’s chef Harry Franklyn Hall in his 1901 cookbook, 300 Ways to Cook and Serve Shellfish, which Weber has noted as an influence.
Rex at the Royal is now still polishing its Southern basics. And many of the appetizers trend on the heavy side, with a trio of fried starters that all feel in need of tweaks, from a tempura batter for the okra that was not especially crisp to fried green tomatoes that were shingled simply over a smudge of pimento cheese and seemed dry without a sauce. After a rich crock of she-crab soup, I was ready for a nap before we even got to the entrees.
That would have been a shame, because the shrimp and grits is outstanding. The pork chop was one of the most memorable I’ve had in months, tender and juicy over collards laced with smoked turkey ringed by a creamy grain mustard sauce.
I understand why people rave about the unconventional chicken and dumplings. The nicely grilled breast and smoked thigh are striking over the dark jus that pools around orange sweet potato gnocchi. It was certainly tasty. But I didn’t consider this cheffy deconstruction to be more satisfying than a well-executed version of the humble one-pot classic made with good ingredients. The bountiful Frogmore seafood stew would have been more my speed — had the kitchen not forgotten to add the fish of the day to the flavorful broth filled with shellfish and andouille.
Speaking of classics, Rex’s hefty ($22!) burger was also a surprise letdown. It towered over a brioche bun with its signature pimento cheese, crispy onions, and bacon. It was even perfectly medium-rare. But it had also rested so long before being served it arrived oddly juiceless.
These are the kind of small-but-impactful errors that can so easily be fixed, as long the conversation keeps rolling. The desserts are already solid, including the “milk and cookies” favorite from Rex 1516 that presents beignet-like fritters of cookie dough with oozing chocolate centers beside a RumChata shake, which I slurped until I hit bottom.
And so I have few doubts: Rex at the Royal is already a bright addition, bringing a vibrant dose of dining life and good flavors to a significant South Street address. And yet, I also can’t help feeling there’s a much larger step for this ambitious project to grasp. One day, if it manages to find the culinary talent to clearly crystallize its mission to become a modern homage to the Black Southern cooks who worked in Philadelphia a century ago, it could truly become important.
The Inquirer is not currently giving bell ratings to restaurants due to the pandemic.
Hours: Dinner Sunday through Thursday, 5-10 p.m.; Friday and Saturday, until 11 p.m.; Sunday brunch, 11 a.m.-3 p.m.
Street parking only.
COLUMBIA, S.C. – The South Carolina Department of Consumer Affairs (SCDCA) intervened to represent the interests of consumers as the Public Service Commission (PSC) evaluates a utility rate increase request filed by Kiawah Island Utility, Inc. The company is looking to increase monthly water and sewer charges for customers living on Kiawah Island.Kiawah Island Utility, Inc. is requesting to increase their annual operating revenues by approximately 14.1%. They are also requesting rate increases for residential customers ranging f...
COLUMBIA, S.C. – The South Carolina Department of Consumer Affairs (SCDCA) intervened to represent the interests of consumers as the Public Service Commission (PSC) evaluates a utility rate increase request filed by Kiawah Island Utility, Inc. The company is looking to increase monthly water and sewer charges for customers living on Kiawah Island.
Kiawah Island Utility, Inc. is requesting to increase their annual operating revenues by approximately 14.1%. They are also requesting rate increases for residential customers ranging from 5.2% to 28.41% depending on service type. Kiawah Island Utility, Inc. says the rise in rates and annual operating revenues will cover additional construction, upgrades and increased purchased water costs it has incurred since its last rate case in 2019. To read the filing and see all rate increases requested, click here. SCDCA’s petition to intervene can be found here.
Consumers have a few options on how they can get involved. If you are a customer of Kiawah Island Utility Inc. and are interested in testifying, a public hearing is scheduled for March 21. In order to testify, you must sign up by Friday, March 18 at 4 p.m. You can sign up to speak by calling (803) 896-5133, emailing firstname.lastname@example.org or filling out this survey. If you would like to intervene as a party to participate in all aspects of the rate case, the deadline is February 14.
As the consumer advocate, SCDCA can intervene in utility ratemaking before the PSC and serves to advocate for the interest of consumers, ie: those purchasing utility services for a personal, family or household purpose. As a part of SCDCA’s mission to educate the public, this information is distributed to make South Carolinians aware of this case and its potential impact on their lives.
The South Carolina Department of Consumer Affairs aims to protect consumers from inequities in the marketplace through advocacy, complaint mediation, enforcement and education. To file a complaint or get information on consumer issues, visit www.consumer.sc.gov or call toll-free in SC: 1 (800) 922-1594.
As he jetted home that night from Kiawah Island, Phil Mickelson popped the cork on a favorite vintage and tapped out a message on his phone.“Life is good,” Mickelson wrote, and it was so.Mickelson wrote the golf story of 2021 — and one of the best golf stories of all time — on the wind-swept Ocean Course on Kiawah Island in May. The 50-year-old, who was eight years removed from his last major title, became the oldest major champion in the sport’s history by winning the 103rd PGA Championship on Pet...
As he jetted home that night from Kiawah Island, Phil Mickelson popped the cork on a favorite vintage and tapped out a message on his phone.
“Life is good,” Mickelson wrote, and it was so.
Mickelson wrote the golf story of 2021 — and one of the best golf stories of all time — on the wind-swept Ocean Course on Kiawah Island in May. The 50-year-old, who was eight years removed from his last major title, became the oldest major champion in the sport’s history by winning the 103rd PGA Championship on Pete Dye’s punishing 7,800-yard layout.
The six-time major champion played it cool all week, moving at a deliberate pace with his brother Tim on the bag, and hiding his emotions behind a pair of ever-present shades.
But there was no playing it cool for the thousands of spectators at Kiawah. After a year in which PGA Tour events were sparsely attended due to COVID-19, the floodgates seemed to open at Kiawah, especially when Mickelson emerged as a contender against a field stuffed with younger stars.
Mickelson fans shouted their support during the week, climbing into trees to get a glimpse of their hero and following him in droves.
On championship Sunday, the dam broke as Mickelson marched up the 18th hole toward victory. He and playing partner Brooks Koepka were swallowed up by thousands of delirious fans who flooded the 18th fairway in a memorable scene.
“Certainly one of the moments I’ll cherish my entire life,” he said after the triumph. “I don’t know how to describe the feeling of excitement and fulfillment and accomplishment to do something of this magnitude, when very few people thought that I could.”
Mickelson’s unexpected victory thrilled his competitors, as well.
“It was like the Phil that I remember watching just when I turned pro and it was great to see,” said South African Louis Oosthuizen, who tied for second with Koepka. “I mean, what an achievement to win a major at 50 years old, and he deserves all of that today.”
Phil’s highest finish on the PGA Tour for the rest of 2021 was a tie for 17th, though he won three times on the Champions Tour. The week after the PGA Championship, he missed the cut.
“But, I won the PGA,” he said with a grin. “So …”