Spring 2013

Our featured Employee for the month of April is Suzanne Fair, who is the director of housekeeping here at The Prince Resort at The Cherry Grove Pier.

Suzanne has been a team player since her first day of work. She started here in the accounting department and transitioned into the Front Office Manager position. During her tenure at the front desk, Suzanne improved the customer service that we were providing and she created a lasting relationship with many of the guests that visited. Suzanne has now made her newest transition into her position as our Director of Housekeeping. We are excited to see the improvements that she is already bringing to that department.

Many of you have had the privilege of meeting Suzanne, but what you may not know is the amazing journey that she has been on during the last year. Suzanne lost her husband of fourteen years, David, last year due to weight-related issues. Because of his weight, he developed Type 2 Diabetes at a very early age. He later developed Coronary Artery Disease and renal failure. After he passed away, at age 50, Suzanne realized that it was time for her to get serious about her health. She knew she needed to get her weight under control. Suzanne lost her first 20 pounds out of grief. She then joined Weight Watchers, which taught her better eating habits. She lost another 35 pounds. Suzanne has lost a total of 55 pounds since May 31st, 2012.

While Suzanne was losing her weight, she began a 'bucket list' of things that she wanted to do during her lifetime. Running a 5K was a the top of her list. Suzanne completed her first 5K on February 15th, 2013 during the Myrtle Beach Marathon. She finished the race in 34:49 chip time and she placed 555 our of 923. Suzanne has signed up to run the Diva's 5K in May!

"I know my late husband is very proud of me and I am doing this in honor of his memory. I want everyone to know that getting their weight under control is the best defense against a disease that affects every part of your body. Nothing that you eat is worth the destruction that this disease puts you through," says Suzanne.

"We are all very proud of her" says Stephanie Chestnut, manager at The Prince Resort, "She is an inspiration to all of us!"

Guest Comments
"If you want to be oceanfront and on the beach, this is the place to be! We arrived on a Sunday afternoon for our Spring Break getaway. Check in was a breeze, literally - the wind was blowing at 30+ miles per hour. The staff was exceptional in helping us to get into our unit quickly. We were on the 18th floor in the center of the building in a 3 bedroom, 3 bathroom unit that had an absolutely spectaclar view. The unit was very clean and had very nice furnishings. The beach was fantastic and only a few steps from the building. Truly oceanfront! The pool, lazy river and hot tubs were clean and well-maintained. Our only complaint had nothing to do with the resort, it was the weather. We were in the unit March 24-31 and the weather was cold, uppper 40s and low 50s with a strong wind. Not what we had hoped for. We pulled the chairs up by the windows in our unit and relaxed looking out onto the ocean. It was as if we were sitting on the beach, but not quite as nice, of course. The sun felt fantastic even through the windows. This was a great resort and great experience despite the weather. The staff was very friendly and would always ask where we were from and if we were enjoying our stay. We would love to return when the weather is better." thetravelingfamily12, Suburban Chicago via TripAdvisor

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Fun in the Sun
Myrtle Beach Fun Facts

• The Carolina Wren is the State Bird of South Carolina.
• The Grand Strand's earliest innkeeper may have been William Gause, who operated a tavern for travelers along the Old Kings Highway in the Windy Hill Section of North Myrtle Beach beginning in 1740.
• All of Myrtle Beach's 54 signalized traffic intersections (not counting those that the state maintains on the Highway 17 Bypass), have mast arms and poles instead of strain wires.

Monthly Recipe - Stuffed Red Peppers

• 2 large red bell peppers, halved and seeded
• 1 (8 ounce) can stewed tomatoes, with liquid
• 1/3 cup quick-cooking brown rice
• 2 tablespoons hot water
• 2 green onions, thinly sliced
• 1/2 cup frozen corn kernels, thawed and drained
• 1/2 (15 ounce) can kidney beans, drained and rinsed
• 1/4 teaspoon crushed red pepper flakes
• 1/2 cup shredded mozzarella cheese
• 1 tablespoon grated Parmesan cheese

1. Arrange pepper halves in a 9 inch square glass baking dish. Cover dish with plastic wrap. Poke a few holes in the plastic wrap for vents, and heat 4 minutes in the microwave, or until tender.
2. In a medium bowl, mix tomatoes and their liquid, rice, and water. Cover with plastic, and cook in the microwave for 4 minutes, or until rice is cooked.
3. Stir green onions, corn, kidney beans, and red pepper flakes into the tomato mixture. Heat in the microwave for 3 minutes, or until heated through.
4. Spoon hot tomato mixture evenly into pepper halves, and cover with plastic wrap. Poke a few holes in the plastic to vent steam, and heat in the microwave 4 minutes. Remove plastic, sprinkle with mozzarella cheese and Parmesan cheese, and allow to stand 1 to 2 minutes before serving.