Category Archives: creativity

On Reflecting the Recent Passing of Addy Sulley: A Legacy of Community, Connection, and the “Third Place”

As I sit down to reflect on the recent passing of Addy Sulley, I can’t help but feel a deep sense of gratitude for the way he shaped our little corner of the world here in Greenville, SC. Addy wasn’t just a restauranteur; he was a builder of community. Through Addy’s Dutch Café and Hans & Franz Biergarten, he gave us more than just places to grab a bite—they were third places, those rare and vital spots where people could come together, unwind, and connect. For me, these spaces hold a special significance: it’s where I met my wife on our first date and where the idea for Beer and Napkins first took root. Addy’s legacy reminds me of what sociologist Ray Oldenburg once wrote in The Great Good Place: “Third places are the heart of a community’s social vitality and the grassroots of a democracy.”

I’ll never forget the warmth of Addy’s Dutch Café that night I met my wife. The soft glow of the lights, the hum of friendly chatter, and the cozy, unpretentious vibe made it feel like the perfect place for a beginning. It was the kind of spot where you could linger, where nobody rushed you out the door, and where you felt like you belonged. Years later, that same space became the launchpad for Beer and Napkins—an initiative born from the belief that great ideas often spark in casual, communal settings over a pint or a plate. Addy’s restaurants weren’t just buildings; they were the backdrop for life’s big moments, and I know I’m not the only one who feels that way.

So, what’s a third place, anyway? Oldenburg describes them as the essential hangouts beyond home (our first place) and work (our second place)—spots where we can relax, swap stories, and build relationships without pretense. Addy’s places nailed that concept. Whether you were sipping a beer at Hans & Franz or enjoying a quiet meal at the Dutch Café, you were part of something bigger. It didn’t matter if you were a regular or just passing through; Addy had a way of making everyone feel welcome. His restaurants weren’t about fancy decor or trendy menus—they were about the people who filled them, the laughter that echoed, and the sense of togetherness that lingered long after you left.

That spirit of connection is what inspired Beer and Napkins. Addy’s venues showed me that some of the best ideas don’t come from stiff boardrooms or rigid schedules—they come from the kind of easy, human interactions that happen in third places. Beer and Napkins took that lesson and ran with it, turning pubs and cafes into hubs for creativity and collaboration. In a way, Addy’s influence is woven into every meeting we’ve held, every napkin scribbled with a new idea. His spaces proved that when you bring people together in the right environment, good things happen—whether it’s a love story or a brainstorm session.

Now, as we say goodbye to Addy, it’s hard not to feel the weight of his absence. Greenville won’t be the same without him. But his legacy? That’s not going anywhere. Through the third places he created, Addy gave us more than just memories—he gave us a blueprint for community. He showed us how a simple café or biergarten could become a cornerstone, a place where friendships blossomed, ideas flourished, and people found a sense of home away from home. His passing leaves a hole, no doubt, but it also leaves behind a gift: the reminder that connection matters, and that the spaces we share can change lives.

Rest in peace, Addy. Your restaurants were more than just places—they were where we found each other, where we grew, and where we became better. Your spirit lives on in every conversation started and every bond forged within those walls. We’re all richer for it, and we’ll carry your legacy forward with every gathering we hold. Thank you for everything.

Beer & Napkins x Global Service Jam 2025 – A Weekend of Innovation

At Beer & Napkins, we believe that the best ideas don’t start in boardrooms—they start in community spaces, over conversations, and through hands-on collaboration. That’s why we are thrilled to co-host the Greenville Service Jam 2025, a 48-hour global innovation sprint where participants will brainstorm, prototype, and test real-world solutionsusing human-centered design.

This event aligns perfectly with our Napkins to Prototype (N2P) Initiative, which is all about taking raw ideas and turning them into tangible, actionable solutions through rapid experimentation, creativity, and collaboration.

What is the Global Service Jam?

The Global Service Jam is a worldwide event happening simultaneously in cities across the globe. Teams form around a secret theme and work through design thinking and rapid prototyping to develop innovative services and solutions.

Greenville last participated in 2013, and now we’re bringing it back with new energy and new ideas.

Why You Should Join

  • Work with a diverse group of innovators, designers, and entrepreneurs
  • Develop hands-on skills in service design, prototyping, and creative problem-solving
  • Engage with mentors, business leaders, and like-minded thinkers from across the community
  • Be part of a global movement where ideas turn into action

Whether you are a seasoned entrepreneur, an aspiring designer, a student eager to learn, or simply someone who loves solving problems, this is your chance to create something impactful.

Event Details

📍 Location: Synergy Mill, Greenville, SC
📅 Dates: February 21-23, 2025
🔗 Register Now: Sign Up Here

At Beer & Napkins, we are committed to building a community of creative doers. Join us for this incredible experience and help shape the future of innovation in Greenville.

How to Get Involved

  • Register for the Jam and be part of this hands-on design challenge
  • Mentor emerging talent and share your expertise with the next generation of innovators
  • Sponsor or support the event to help make it an even bigger success

Spots are limited, so secure yours today. We can’t wait to jam with you!

Beer and Napkins’ Creative V Sessions: Featuring Despina Panagakos Yeargin

CREATIVITY IN THE KITCHEN: LEARNING HOW TO PLAY WITH YOUR FOOD

By Despina Panagakos Yeargin, a.k.a. @despidoodle

DESPINA joined us from her sister Antonia’s Chicago kitchen on February 21. She advocated shucking the rules so that we can all RE- learn to play with our food. She believes that, beyond feeding our hunger, a kitchen is also a place where different challenges give us opportunities to express our creativity. “The kitchen is where I support my friends,” she said. “It’s where I show my stepchildren that I love them and where I honor my family’s cultural traditions. Yes, my creative space is my kitchen!” 

LINK here to Despina’s V-Sessions Creativity Zoom talk with photos and specific examples of how she has used her creativity in the kitchen – Passcode &v5zF^e7

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Let me tell you a story.

This took place a few years ago. My husband, Dewey, and I are preparing dinner for our granddaughters. The oldest, Corley, is about 7 or 8. We have soup ready to go, and we’re getting everything ready for grilled cheese sandwiches. Counting out the bread slices, we had just enough plus one slice, but upon close inspection, we realized that three of our slices had big holes in them. GASP! Just a gas bubble that had built up during the proofing and baking of the bread, but how to make grilled cheese sandwiches with a big hole in the bread? The cheese would melt and ooze out!

Dewey and I were ready for one of us to run to the store for more bread. After a full day at work, dinner should be easy. We were programmed for fun and relaxation, not problem-solving.

Enter Corley. She was still young enough to be truly open-minded. She is still young enough to apply skills learned in one area of her young life to another. “Why don’t you just tear up the extra slice to fill in the holes,” she said, “just like we do with Play-Doh.”

How Playing with Food Inspires Creativity

At a very early age, we are encouraged to play with our food in our high chairs! Studies indicate that playing with food encourages sensory development. As we begin to use a fork and spoon, the expectations change. We must now learn new rules. Don’t put your fingers in the food. Eat with your spoon. Wipe your mouth. Don’t play with your food.

Rules. Restrictions. Lots of don’ts. This stuff kills creativity!

The workplace can kill creativity too. Yes, even in a restaurant kitchen. Especially in a restaurant kitchen! In a professional kitchen, we have to produce the menu items consistently. There’s no room for “how about this” or “what if we tried it this way.” The customer wants the same dish, prepared the same way, garnished the same way, and with the same flavor! It’s a very stressful setting, and unless you’re working for a high-end restaurant with lots of kitchen staff, keeping things the same is critical. The only person who is allowed any creative growth is the chef.

That was me 29 years ago. I made it for one year and a few days. I’m happy not to have that kind of stress anymore! It beat the creativity out of me. It can happen in any work setting.

Once I had recovered, I realized I was happier sharing recipes than banking and cooking them. I started a food blog–a creative outlet I have maintained since 2006. I started out slowly, and increased to bi-monthly and monthly posts. Later I managed to post every other week. Now I try (I do have other demands) TRY to post weekly with time off for holidays. Currently, there are over 61,000 views of my blog.

Today, I play with food all the time!

HOW CAN I PLAY WITH MY FOOD?

Remove the phrases I don’t know and I can’t.

Forget the fear. Let it go. It’s like doing a crossword with a pen! Move forward boldly. What can go wrong? Really?

Plan ahead. Measure everything and group the ingredients that will be combined. Typically things like dry ingredients are mixed, sugar and butter are combined first for a cake, oil and onions/peppers/garlic (aromatics), and so on.

You don’t need a recipe. SO true, but people are afraid of this more than anything else. You know that you can make a salad without a recipe, right? Of course. Well, it’s the same concept as cookery. You must know a few basic things: Heat the pan first before adding oil, dry meat, fish, or shrimp with a paper towel before adding to a hot pan. (Cold pan or moist protein will cause sticking like the devil!) Add herbs at the end for a fresh flavor pop; dry herbs and spices at the beginning. You almost always begin with onions. Don’t add the garlic until the onions are almost done. (Garlic can burn and turn bitter, so don’t give it too much time in a hot pan before adding liquids.) After browning the meat, you can deglaze the pan by adding any of the following: wine, stock, broth, tomatoes with juice, and onions.

A recipe can be good (it’s a formula for success), BUT you don’t always need one. If you’re baking a cake, you need a recipe. It’s crucial. Surprisingly, if you have the essential knowledge (ratio of baking powder to flour, number of eggs and sugar in a typical recipe), then you can create your OWN recipe from that. You decide on flavors. You decide if it will be a layered cake or if you’ll cut it into squares, pour chocolate over each square and serve it on individual plates with whipped cream and toasted almonds. Adding salt and pepper to the pot is the same as adding them to your plate. You add what seems appropriate, taste, and adjust. It’s as easy as that. 

Your imagination and experience in tasting food combinations all of your life have prepared you for creativity in the kitchen.

HAVE YOU NOTICED?

Many creative people have their finger in several projects:

TONY BENNET: Singer & artist. He built a new following by collaborating with younger singers like Lady Gaga.

JACQUES PEPIN: Chef, cookbook author, artist. Jacques sees beyond the kitchen to the front of his restaurants. Every menu is hand-drawn by Jacques, as are many illustrations in his books.

SCOTT AVETT (of the band The Avett Brothers): First an artist, then a successful musician. Now both.

TRANS-CREATIVE?

I believe that we learn in one creative endeavor we can apply to another. Creative problem-solving in the kitchen prepares us for the office, for backpacking on a remote trail, for planning a big event–for just about anything.

REMEMBER:

Forget the Fear

Plan Ahead

You don’t need a Recipe

A Recipe Can be Good (it’s a formula for success), BUT you can create your OWN.

FOLLOW UP READING

Babette’s Feast by Isak Dinesen (one of the stories in her book Seven Gothic Tales)

Also, a movie. In Danish with subtitles. Available on Amazon Prime Video.

Something to Food About: Exploring Creativity with Innovative Chefs by Questlove

The Creative Act: A Way of Being by Rick Rubin I recommend the audio version, which is like being led in meditation. A very Zen-like experience. I’m listening to it currently, just letting wash over me for now.

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WANT MORE DESPINA?

Her Website: https://despidoodle.com/

Her Instagram: https://www.instagram.com/despidoodle/

Her Cookbook Facebook Page: https://www.facebook.com/GreekHeritageCookingSimplified

Despina’s Food Blog: https://alphagoodcookcooking.blogspot.com/

Beer and Napkins Kicks Off Creative with their New Year V Sessions

Artist and Designer John Digney will inspire with his creative journey

One of Beer and Napkin’s goals for the New Year is to nurture the creative soul of the community. Initially, the V Sessions or VUCA Sessions aimed to support a small group with connections and knowledge sharing around change. This has expanded to a larger audience and will serve a greater purpose of brewing creative inspiration.

Our initial Beer and Napkins V Session Creative Kickstart to 2023 will feature Artist and Designer John Digney. John will share some of his journey from Director of Industrial Design with American Greetings to his post-career passion for his Irish heritage, ancient stone craft, and design. His latest work is with the Dry Stone Wall Association of Ireland, www.DSWAI.ie. You can read more about some of his adventures here. https://iirish.us/2022/12/01/stone-mad-the-making-of-a-wall/

You can sign up for our Jan 3rd, 2023 Creative Kickstart on our Beer and Napkin’s Meetup Page https://www.meetup.com/beer-and-napkins-community-of-growth/events/290546244?utm_medium=referral&utm_campaign=share-btn_savedevents_share_modal&utm_source=link

About our Speaker
John Digney is an Artist /Designer who received his BFA in Industrial Design from the Cleveland Institute of Art. He was raised in the Cleveland neighborhood of Westpark near Kamm’s Corner, and he and his wife, Kathleen, now reside in Greenville, SC.

About Beer and Napkins V Sessions
Beer and Napkins V Sessions are designed to build a community around knowledge sharing with the specific purpose of creatively nurturing resilience in the face of change.