mm oct/nov 13

Superb iPhone photos? Yes!

Virginia loves wine

Brad Evans goes whole hog

Simple Halloween and Thanksgiving recipesGift ideas for techies

& farm to tableFood, WineHoliday head start

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I found out "cutting edge" means very little cutting at all!Minimally invasive robotic surgery at Coliseum Medical Centers.

For more information about robotic surgery at Coliseum Medical

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If your practice needs an expert banker, call: 478.796.6481.

ellen BunkerSenior Vice President, CTP478.796.6481

091013 Macon Magazine Oct-Nov.indd 1 9/12/13 10:27 AM

The aroma of ink. The texture of the paper. The feel of it in our hands. It’s not just our job; it’s our passion. It’s why we do what we do. We love print.

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2208 Ingleside Ave. Macon, GA 31204478-746-7779 • 478-743-4608 fax

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PublishErs/EditorsJames and Jodi Palmer

dirECtor oF salEsMichelle Lisenby

art dirECtorBrandi Thomas Vorhees

PhotograPhyMaryann Bates

Andrew MayfieldMatt OdomJenny Prater

Haley Sheffield

subsCriPtions ManagErBeth Wilson

Multi-MEdia ManagErSusannah Maddux

OctOber/nOvember 2013Contributing WritErs

James BarfieldJusak Yang Bernhard

Jonathan DyeBrad EvansBen Gosden

Kathy HoskinsSusannah Maddux

Jeff ManleyLisa Pritchard Mayfield

Nora McFarlandMatthew Michael

Matt MillerJames PalmerJodi Palmer

Alacia Rhame

Printing:Panaprint • Macon, Ga.

OFFiCiAL MAgAZinE OFtHE CHErrY BLOSSOM FEStiVAL

Macon Magazine (iSSn no. 1090-3267) (issue no. XXVii, no. 6) is published bimonthly at Macon Magazine inc., 2208 ingleside Ave., Macon, gA 31204-2032. Periodicals postage (USPS no. 020965) paid at Macon, gA. reproduction in whole or part without permission is prohibited by law. the publishers are not respon-sible for the comments of authors or for unsolicited manuscripts, photos or drawings. Subscription price is $18 for one year, $25 for two years and $35 for three years in the United States. to subscribe, send check, money order or credit card information to Macon Magazine, 2208 ingleside Ave., Macon, gA 31204-2032 or subscribe online at www.maconmagazine.com. All letters sent to Macon Magazine will be treated as unconditionally assigned for publication and copyright purposes and as such are subject to Macon Magazine’s unrestricted right to edit and comment editori-ally. POStMAStEr SEnD ADDrESS CHAngES tO MACOn MAgAZinE At 2208 ingLESiDE AVE., MACOn, gA

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6 l Macon Magazine april/May 2013

Can your budget handlegaps in Medicare?

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Medicare Supplement Plans are also available to persons eligible for Medicare because of disability. Not connected with or endorsed by the U.S. Government or the federal Medicare program. The purpose of this communication is the solicitation of insurance. Contact will be made by an insurance agent or insurance company. This is a limited policy designed to cover only those expenses which Medicare does not cover.Blue Cross and Blue Shield of Georgia, Inc., is an independent licensee of the Blue Cross and Blue Shield Association. The Blue Cross and Blue Shield names and symbols are registered marks of the Blue Cross and Blue Shield Association.

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22cover art by michael williams

8 l Macon Magazine october/noveMber 2013

24 Whole Hog Brad Evans and friends barbecue with passion

28 In the spirit Bourbon and beer suggestions from the experts

30 DIY Fab Iphone photos? Yes!

40 A forgotten man Jerry Cowles played a major role in Macon history

44 Backyard birds Chickens have become city dwellers

94 Virginia is for food and wine lovers Take a little trip around Roanoke

100 The corridor that keeps on growing College Hill happenings

Features49 Community Foundation Annual report shows a foundation always working for the greater good

32 Ovations Macon Arts Alliance keeps you abreast of local events

65 Holiday Guide Food, fun and great gift ideas

98 Work Smart Techie gifts to help you work and play

104 PetSperts Answering your questions about your pets24

cover photo by matt odom

44 94

Corner of Cherry & Third Historic Downtown Macon (478) 257-6612

Order your holiday cake from Market City Café!

Tues-Thurs: 7 am-3 pm

Friday: 7 am-10 pm

Saturday: 7 am-9 pm

Sunday: 11 am-3 pm

Traditions are values and qualities that last... Join us and start one today.


contents i OCTOBER/NOVEMBER 2013

contents

14 editorial 16 Faces 112 advertisers in this issue

67 thanksgiving prep Make ahead recipes to make your day more fun

84 a frightening feast Halloween food to delight any ghoul or zombie

food & diningalso inside 90 Heritage recipes

Dressing or stuffing? It all depends…

108 Men who cook Keith Fitzgerald dazzles with duxelles.

110 Dining guide

photo by danny gilleland

67

october/noveMber 2013 Macon Magazine i 11

contentsUnited, we willbuild a smarter,stronger community,one that willstand for greatness.We have great things in mind for Middle Georgia. Like a thriving economy. A re-energized workforce.And a multitude of life-changing opportunities foreveryone who lives and works here.

Introducing the newly created Middle Georgia StateCollege. We’ll give you the best of both Macon Stateand Middle Georgia colleges.

Our five campuses offer scores of programs for every kind of student, from freshmen to nurses to teachers to future MBAs.

This is our moment. This is our college. Let’smake it the Georgia college that truly standsfor greatness.

mga.edumacon cochran dublin eastman warner robins

Happy holidaysWe wish you and your family a safe and happy holiday season.

Wells Fargo Advisors, LLC, Member SIPC, is a registered broker-dealer and a separate non-bank affiliate of Wells Fargo & Company. ©2009 Wells Fargo Advisors, LLC. All rights reserved. 1111-3291 [79464-v2] A1183

Wells Fargo Advisors, LLC Financial Advisors 1425 Bass Road Macon, GA 31210 Tel: 478-471-1111 • 800-788-1112 www.wellsfargoadvisors.com

Investment and Insurance Products: NOT FDIC Insured NO Bank Guarantee MAY Lose Value


DANCING THROUGH THE DECADES

IT’S THE HOLIDAY SEASON

FEATURING SpECIAL GUEST JODEE MESSINA

the party begins

UpCOMING SHOWS

OCTOBER 26, 2013

DECEMBER 7, 2013

MARCH 1, 2014

7:30 pM AT THE MACON CITY AUDITORIUM

Macon Pops isn’t just a concert, it’s an event! You won’t want to miss these top symphony players as they bring their fusion of orchestra and popular music to the stage for a three part series. As the Macon City Auditorium is transformed into a top-shelf nightclub, guests will be encouraged to fill the

dance floor, indulge in fabulous food, and enjoy world class music.

Tickets are now available online at Ticketmaster or can be purchased in personat the Macon Centreplex at a discounted rate.

LIKE US ON FACEBOOK FOR MORE INFORMATION

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GGSRC9013-01 Shoppes at River Crossing 8.625x11.125.indd 1 9/13/13 3:57 PM


editorial by james palmer

Registered voters can cast ballots in the Oct. 15 runoff election for mayor and four commission seats in the Macon-Bibb consolidated government. You can vote even if you didn’t vote in the general election. Make your voice heard. Get up, get out and vote!


Introducing Our New Ambulatory Surgery

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faces

We want to see your face! Submit your Faces photos by e-mail to us at [email protected]!FACES

Macon arts alliance’s annual fundraiser taste of the

arts was celebrated with a great gatsby-inspired

theme and attendees dressing in 1920s attire.

1. Lindsay and Travis Clark. 2. Terrie and Michael Heard. 3. Kimberlie and Phillip Harris with Jessica Garcia 4. Heatherly Wakefield, Stephanie Fritz, and Stacey Harwell. 5. Dr. Ed Clark plays his sax at the Jazz Association of Macon table at Taste of the Arts.

1 2

3 4 5

Nadia Osman won four coveted tickets to the first Mercer Bears football game in a drawing of new subscribers to Macon Magazine.

John Sweat, left, is honored with the first Robert McDuffie Award at the Fabian Concert Series of the McDuffie School for Strings featuring the Brentano Quartet. Pictured are John Sweat, his student John Blake Stephenson, Amy Schwartz Moretti, and Robert McDuffie. (And the Brentano Quartet)


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1

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1. John-Wesley Villa’s residents Georgia Rose and Mary Dominick enjoyed a visit from the Chick-fil-a cows. 2. Linda Cannon: “The Girlies” celebrated Linda G. Cannon’s September birthday at Grits Cafe in Forsyth on 31 Aug. L to R, front row: Lynne Stone, Linda G Cannon, Margret Smith, back row: Donna Maynard, Leslie Mullis and Ana Smith. 3. Caroline Mayfield (l) and Savannah Banks, company members of the Middle Georgia Youth Ballet, meet and greet attendees at Macon Arts Alliance’s “Taste of the Arts,” a 1920s themed event held at the Terminal Station.

3


faces

Celebrating 25 yearsLOCATIONS:Mercer Village: 254 -7707Bass Road: 477-8833 Zebulon Road: 477-2410 Presidential Parkway: 757-1300

www.margaritasmexicangrill.com

1. Recent Emmy Award winner and Macon native, Carrie Preston, poses with Julia Baldwin and her Macon Magazine at The Metropolitan Museum of Art in New York City. Carrie won a 2013 Emmy for her performance in “The Good Wife.” 2. Cecil Baldwin, Julia Baldwin, Anne Youmans and George Youmans took their Macon Magazine on a week-long tour of the Canadian Rockies in August. 3. Helen Bowie in Macon, France, with her Macon Magazine. Bowie enjoyed a river cruise along France’s waterways, which included Burgundy and Provence.

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1. Macon Magazine loved traveling with the Sanders family to Omaha Beach WWII memorial site in Normandy, France. Pictured left to right: Thomas Sanders, George Greer, Randy Sanders, Anna Greer, Anne Sanders, Ware Sanders and Alex Sanders. 2. Hamp and Bonnie Dowling celebrated their 40th wedding anniversary on September 8 on a trip to Yosemite National Park and Sequoia National Park. Macon Magazine enjoyed the trip too!

1 2


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Enjoying the fabulous new Hay House Toast & Taste event are Gil Reese, Michelle Lisenby, Carey Pickard and Carole and Jimmy Walker.

Beverly Olson, Coach Bill Curry and Ed Olson smile for the camera at the United Way Breakfast.

Coach Bill Curry, speaker at the United Way Breakfast, talks with Teresa Robinson and George McCanless.


A state-of-the-art rehabilitation center

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Off the VineSip, Savor, Satisfy

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• 300 wines to choose from• Cra beers• Host your holiday party with us

PGA golf pro Russell Henley and his mother, Sally, enjoy a special reception for Russell at Idle Hour Country Club.

Dan and Janice Forrester and Rob Forrester also enjoy the evening at the Hay House.

Pam and Joshua Groves smile for the camera at the Hay House Toast & Taste.


It’s a Movement.

collegehillmacon.com

The Corridoris more than a Location.

faces

Summer’s Night Picnic & Dance held at Macon City Auditorium to benefit Pine Point Hospice was enjoyed by everyone especially, 1. Jimmy and Vanda Asbell, 2. Milton Heard and Laura Aulds and 3. Dawn and Scott Nash.

1

2

3


Sterne, Agee & Leach, Inc.

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1. James Addison Palmer IV was surprised by his grandparents’ dog, Roxie, on his first visit to their house. 2. Four generations of the Bulldog loving Kruger family enjoy the UGA vs. North Texas game in Athens. From left are Melvin, Brady, Michael and Steve.1

2


I was probably 7 years old, standing on a chair trying to peek into an oil drum that a friend’s dad had turned into a slow cooker, when I got my first barbecue lesson. “If you looking, you ain’t cookin,” he yelled, the first in a long line of admonishments I would receive concerning charring large chunks of dead animal. Vienna, where I’m from, is a town of 3,000 people, at least half of which are self-proclaimed barbecue savants. Most got that way through osmosis. In 1982, the Big Pig Jig was started by some forward-thinking citizens to promote tourism with smoke. More than 100 teams cook in the barbecue competition, and over the weekend the population of Vienna explodes with over 25,000 people, the largest festival of its kind back when it started. It spawned many barbecue legends, the most famous of which is Myron Mixon, the winning-est man in competition-barbecue history, the star of the hit TV show “BBQ Pitmasters,” and a New York Times bestselling author. Myron and my older

brother were best friends growing up. Our families vacationed together, often broke bread together, and it was rare that there wasn’t something sopping up sweet heat and smoke on our table. So loving barbecue comes naturally to me. I saw men cook it all my life, in just about every way possible. I’ve seen pits built from beer kegs, from trashcans and even one from a decommissioned tanker car out of a train yard. Locals sometimes spend thousands of dollars on tricked-out cookers complete with hot rod paint jobs. Cooking with gas isn’t an option. Big Green Eggs? Well, you might as well go inside and help with the three-bean salad. Nothing brings the man out of you like cooking a whole hog. And two of my favorite men just so happened to be really good at it. Chad Evans, co-owner of The Rookery and Dovetail, and Vic Stanley, co-owner of the Hummingbird and Billy’s Clubhouse. When the mornings are cool enough to make you wish you were naked, and that priceless chatter known as college

game day helps drag you from the bed, I can usually count on being around some good food from these fellows. A recent Saturday was no exception. We gathered at the home of Vic to burn some wood, tell some stories and eat some pork. It just doesn’t get any better.

FINDING THE HOGThe first part of any hog cook is finding a hog. For Vic, there is no better place than M&T Meats in Hawkinsville. Started in 1963 by Alvin Mathis and Fred Thompson, M&T is like Xanudu for

men. Everything there is built to exude precision and efficiency in dude-ness. Cured Hams hang dry. Inch-thick rib eyes are stacked up like cordwood in glass cases. There are bags of fresh vegetables everywhere. In the early days, you would literally walk by hogs feeding on your way into the store. The business has grown and things have changed since then, but Phil and his wife still take farm to table literally and are involved in everything from feeding the animals to butchering them. Vic selected a 90-pound hog for us, and we had it

by brad evans photography by Maryann bateS


wrapped and ready to go in half-an-hour. We would further prep the hog by rubbing it down with a mixture of paprika, garlic, onion, cayenne, salt and pepper, jerk spice and apple cider vinegar. We did this about a half-an-hour before we started cooking. For this particular cook, we used an open pit, almost as simple as it gets – a five-by-five square on the ground covered in fire brick and surrounded by cinder blocks. A metal grate about 20-inches tall lays over the top. Vic’s family cooked on pits like this during his childhood. “My paternal grandparents had 7 children and 18 grandchildren,” he said. “Cooking like this served to keep the kids out of the house, the men in one place, and the women in the air conditioning, though it also probably served to keep the negative aspects of

being around so many family members to a minimum, I’m sure.” Chad’s family is also steeped in barbecue. His father taught him recipes from both sides of his family that helped give birth to the Georgia Bob’s Barbecue franchise. While studying comparative literature at UGA, Chad perfected those recipes and helped start the first Georgia Bob’s in Warner Robins soon after he graduated. “My largest attraction to barbecue was that, in the South, the process is mystified, like a Masonic secret, only there really isn’t a lot going on, which is why so many family traditions involved so much hocus pocus. In the end, it’s large pieces of meat. Cook them low and slow. You can rub them. Inject them, whatever. Those treatments, usually, are so minor when you consider the size of the

protein that it doesn’t matter much. Feel free though, to dance around it, sweat in the sauce, or put your ancestors ashes in it, too.”

KEEPING THE FIRE RIGHTIt’s all part of the fun. But it’s true. Keeping the fire right is the most vital part of any long cook. And the more open the pit, the harder it becomes to keep an even temperature across the whole hog. If you get that wrong, the hams get done before the shoulders and the ribs get burned up. We used a burn barrel that we’d put large chunks of cured wood in on a grate. The coals would then drop to the bottom of the barrel, where there was a door used to shovel out the smoldering coals. We used the shovel to spread the coals on the firebricks evenly, and we moved them around until the

temperature got right. And this is a process that happens during the entire cook. As the coals burn out, you add more, you move them around, you repeat. The perfect temperature for a whole hog is 225-250 degrees. Depending on the occasion, holding this temperature can be even more difficult. Things like football kickoffs, sleep deprivation and alcohol intake have ruined many a hog cook. If there wasn’t a chance that you’d wake up on the ground next to a cold pit and a crispy hog, with the sun coming up in your face, nobody would have ever started cooking this way, probably. There is also the man-factor that goes into this. For example, on this particular cook, we had two brand-new oven thermometers we used on the grate to help gauge the temperature. By the end of the day, we were convinced neither of these instruments

Vic Stanley, left, Chad Evans and Brad Evans


were correct and decided to cook by feeling the fire with our hands and saying a temperature. “Oh, that’s about 175.” I even converted my guess to Celsius a few times but nobody seemed to notice. Failure is an option. You could always just drown it with sauce. We planned on our 90-pound hog to cook for eight to 10 hours. During the cook, we flipped the hog a couple of times, each time mopping it with our rub. In between we sat in a circle and told tales.

HOT, TIRED AND GRUMPYChad founded the band Hank Vegas and recruited Vic as his lead guitarist in 2003. Vic was living in the Brunswick area on a sailboat, where he was the co-coordinator at a school for children with disabilities. He holds five degrees specializing in education and emotional and behavioral disorders. I had just moved to Macon to start the 11th Hour and ran into them pretty quickly while trying to get a handle on the music scene in Macon. After driving up for gigs and weekends for a couple of years, Vic cashed in his retirement and started up The Hummingbird. We all became fast friends, salvaging wood from an old barn I had to build the bar at Vic’s new Taproom. We were young and idealistic about what Macon could become, and when we get together, there is no shortage of stories between us. Time may pass and things may change, but some things do not. This is the fun part for me. This is my food. Word of a hog-cooking travels fast. Neighbors come over unannounced, friends tell friends. Passers-by stop. Just as the potato salad got cold and the guitars were starting to come out, The Pick happened. The hog was separated, meat was pulled from the bone and mixed with sauce and put inside just in time for the Alabama-Texas A&M kickoff. We were all hot, tired and a little grumpy, but everyone seemed like they enjoyed it. And as the night went on and folks were gathered up on the lawn singing songs from Texas and drinking wine and laughing, Chad looked at me and observed, “Sometimes, especially when it comes to fire and meat, passion and women, I don’t mind working hard and sweating a bit. It makes for a better return on investment.” Me neither.

Brad and Megan Evans own the 11th Hour.

The future looks brighter when you plan for it. TM

FEE-ONLY FINANCIAL PLANNINGDAY & ENNIS, LLC

www.dayandennis.com (478) 474-7480


In the spirit

WhiskeyBlack Maple Hill is an interesting product because of the mysterious nature of the brand. The company doesn’t have an actual distillery, nor do they distill their spirits. They buy barrels from other bourbon companies and make their own blends. Another oddity is that they don’t make an age statement on their flagship product. Most experts claim it’s aged an average of eight years. The whiskey itself is now beginning to get its own cult following. As for the tasting notes, you get notes of corn on the nose as well as hints of caramel. The taste has a nice oak flavor with hints of sweetness. It has a nice subtle lingering finish with hints of toffee and more of the sweetness with some spicy character as well.- Richie Jones, proprietor Downtown Grill562 Mulberry St. Lane

BeerClown Shoes Beer Brewed at Ipswich Ale BreweryStyle: Premium LagerIpswich, Mass. Like a peacock driving a Lamborghini, Clown Shoes Swagger Hoppy Red Lager is a show off. Clown Shoes Swagger is a liquid strut, a summertime quaff with attitude, a crisp red lager dry hopped with simcoe and citra. Perfect for a barbecue or a picnic, as well as to pacify your inner peacock.


WineSiglo Saco Crianza 2009

Rioja, SpainEstablished in 1881, the win-ery is in Fuenmayor, Rioja Alta, with generations of winemaking tradition. Great grandson of the founders, head winemaker Javier Garcia, said “Siglo Saco is the winery’s symbol across the world. It is aged until it attains a fine array of aromas mingling with the soft nuances of barrel ageing. The wine stays in American oak barrels for a year before being bottled. It is then aged for at least another six months in our cellars.” Made with three grape variet-ies: Tempranillo gives fruity aromas of berries and vanilla, Manuela, otherwise known as Carignan, gives body, spiciness and depth of color, and low-yielding Graciano gives you structure and intense aromatics. Tasting note: Bright, garnet red with purple and gold glints. Fruity with a toasted wood and vanilla aroma acquired during cask ageing. In the mouth it is full, elegant and velvety smooth, with good body. Perfect served with lamb or beef, especially on the barbecue.

Our wine and beer selections are cour-tesy of Jeff Button at Off the Vine, 3090 Vineville Ave.

478-746-7779 • www.maconmagazine.com

Believing in Macon for 28 years. Join our readers and advertisersto nd out why there is only one Macon Magazine.


StabilityUse two hands. Keep your elbows close to your ribs. When holding the shutter button on your screen, hold it down longer to aid in your stable shot.

buttonSUse the “+” volume button on the side of your iPhone as the shutter button.

ZoomWhere possible, physically move yourself toward the subject, instead of using the zoom function.

lightingPhone cameras don’t handle high contrast or low light well. Natural light is always best. Move the subject to good light.

SubjectRather than moving yourself, consider moving your subject when possible. Be situationally aware, and don’t be afraid to change your perspective. Camera phones are automatic. You have to make your subject work for your camera.

Shooting architectureDo not shoot into the sun; keep it behind you. Do not tilt your phone. Where possible, hold your phone up higher.

FocuSTouch the subject on the screen to fine tune focus and exposure.

about SelFieSThe front-facing camera isn’t as strong as the rear-facing camera. So, hold the camera so the back of your phone is facing you.

homes & gardens | by susannah maddux

DIy

We ask the pros to show

us how to “D

o It Yourself.”

HOW TO: take better iPhone photos like this one

Some of your best photos are taken on your iPhone. Or, they should be. Chances are, the last time you saw a picture-perfect moment, you grabbed your iPhone and snapped. Is your finished product a lot more “wah, wah, wahhhh” than “Wow!”? Whatever your response, we turned to Inward Studio’s Neil Carpenter to help you get your shot just right every time. While his photography work recording everything from newborns, weddings and practically any other life event consists of a substantial digital camera, he vows that you can get better results with your iPhone than you think.

Leila Regan-Porter and daughter Rosemary June

Susannah Maddux and Neil Carpenter


pHoto coUrteSy oF laWnWorKS

According to the website creativebloq.com, these are among the best photo apps for your iPhone.

Photoshop Touch The Photoshop family continues to grow, with its latest addition bringing the formerly tablet-only Photoshop Touch to the iPhone. It’s an effective re-imagining of Adobe’s killer desktop app, carrying over many of its most compelling features, including layers and adjustments. One of the iPhone’s best image editors. tip: The app is bundled with 29 fonts for adding text to your photos, including Adobe Garamond Pro, Cooper Std Black and Myriad Pro.

Fxcamera FxCamera is the hugely popular and highly rated photography and photo-effects app from Bitcellar. The killer feature here is Voice Picture, which enables you record a voice message at the same time as you are taking photos. This is done via the on-screen shutter button which, when swiped to the right and held down, allows you to create a kind of spoken caption for your image. You can even share Voice Pictures on Facebook. tip: You can use FxCamera as a normal camera and improve your images with its auto enhance feature. Facetune Embarrassed about your laughter lines? Feeling blue about those blemishes? Fear not, Facetune is here! Grab a photo from your Camera Roll and start your makeover; you can remove unwanted freckles, blemished skin or

hide bags under the eyes with Smooth; reshape that wonky nose or misshapen jawline with Reshape; and make subtle tweaks of color using Tone. The results are truly impressive. tip: You can share results over Facebook, Twitter and Tumblr - if you dare. Handy Photo The selling point of photo editor Handy Photo is its interface, which uses the corners of the screen to cater for rotating menu options. It’s all designed to keep the central area of the screen clear, allowing you to use swipe gestures to tone your effects up or down, much like Luminance. It’s a powerful photo editor. tip: The Move Me tool enables you to clip out objects and move, resize or flip them.

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marianna Ge-bara – rosalyn elkan lifetime achievement awardthe 2013 rosalyn elkan lifetime achievement

award Honoree for 2013 is Marianna gebara, managing director of nut-cracker of Middle georgia. gebara exemplifies dedication in her contri-butions to our area’s cultural life by working to ensure, largely behind the scenes, that the arts have the financial and human support needed to thrive. She’s been an integral part of nut-cracker of Middle georgia since 1985, when she was a member of the found-ing group of ballet supporters. She’s served as a board member, officer, and since 2001, as managing director. For more than 27 years, nutcracker of Middle georgia has stood as a tradi-tion, a rite of passage for local ballet students, and a treasured event for the multitude of families who attend each year. it’s impossible to imagine the past quarter century without nutcracker of Middle georgia, and it’s impossible to imagine nutcracker of Middle georgia without Marianna gebara.

Janice briceJanice brice has been a patron of the arts in central georgia for many years. in that time, she’s served in a multitude of roles and been

an integral part of the cultural fabric of the area. brice has served as the treasurer of the central georgia opera guild and the Macon concert associa-

tion. She has been a board member of Macon arts alliance and was instru-mental in bringing the Metropolitan opera live in HD to the Douglass theatre. Her efforts go far beyond managing money. She works tirelessly to bring wonderful music and art to the community. brice is currently on the board of the Morning Music club.

Kathleen “Kam” CookKathleen “Kam” cook has been an encouraging, positive force of volunteerism and advo-cacy throughout

central georgia and in her home of crawford county. She has a “can-do” attitude that brings vitality and energy to every project of which she is a part. Her civic involvement has included numerous organizations such as the crawford county Historical Society, crawford county Kiwanis club, His-tory club of Macon, Macon Heritage Foundation (now Historic Macon Foundation), and the Museum of arts and Sciences, just to name a few. She was even an administrative assistant at Macon arts alliance in its early years. cook has been a strong supporter of the georgia JugFest and old Knox-ville Days in crawford county, and a staunch advocate for historic preserva-tion throughout the area.

Kenneth hammondKenneth Hammond loves the arts and isn’t afraid to share that love with ev-eryone. Some have called him a “town crier” for the arts, or

a “pied piper,” if you will. He has a per-sonal email list with which he shares regular updates about local arts and cultural events and personal invitations to attend. He convenes groups of friends to attend lo-cal events, and spreads the word about what’s happening however he can. as a member of the board of the opera guild, he works dili-gently on every event and tirelessly towards its success. He is admired for his culinary talents, his willing-ness to share those and many other talents, and his desire to see every-one enjoy the many arts offerings in our community.

macon Film Festival Macon is quickly becoming known throughout the state, and the country, as a place

to make movies. From 42 to Need for Speed to Trouble with the Curve, Hol-lywood has taken notice. there’s no question that the Macon Film Festi-val has been a driving force behind Macon’s introduction into the film industry. created in 2006 as a project of the cox capitol theatre, Macon Film Festival has grown to attract high-quality films and visits by prominent filmmakers. in 2011, the festival expanded to five venues, featuring three screening venues, a workshop location, and a headquarters for ticketing and hospitality. through its independent film competition, special screenings, workshops, community events and its subset, the Macon Film commission, the festival has elevated Macon in the eyes of the film industry and in the hearts of all who call Macon home.

Macon arts alliance to present

2013 Cultural Awards at the Douglass Theatreeach year, Macon arts alliance celebrates national arts and Humanities month by recognizing outstanding people and organizations that have made significant contributions to arts and culture in central georgia. “every year we are impressed by the quality of nominees who have invested so much time and talent into the arts and cultural community in central georgia,” said Jan beeland, executive director of Macon arts alliance. “We’re proud to honor seven cultural award winners this year, including one who has been selected to receive the rosalyn elkan lifetime achieve-ment award. that doesn’t happen every year, and we’re honored to be able to make that distinction this year.” the 2013 cultural awards will be held at the Historic Douglass theatre in Downtown Macon on october 15 beginning at 6 p.m. a reception will immediately follow the awards ceremony and annual meeting of the Macon arts alliance. admission is free of charge, but reservations are required. please call (478) 743-6940 to rSvp.


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Claire smith and nancy shurling “it takes two flints to make a fire.” – louisa May alcott. the dynamic duo of claire Smith and nancy Shurling have been nominated and awarded a 2013 cultural award together. each has made significant contribu-tions on an individual basis, but their work together has had an impact on the Museum of arts and Sciences that will live on for years to come. they were the co-chairs of the 2007 event that inspired the annual event known as the Festival of trees luncheon. the first year was a quite an experience — Smith and Shurling volunteered to cater the luncheon which turned into a massive hit. they sold more than 200 tickets and inspired a new tradi-tion. their work has been phenomenal, as they’ve continued to work together over the past half decade, but 2013 marks the end of an era. this year, they will hand the tradition off to new co-chairs making this award both timely and well deserved.

Gina Wardgina Ward has been the manager of the His-toric Douglass theatre in Downtown Macon since 2003. She is respon-sible for every aspect of the theatre including keeping the seats filled

through regular performances, musical events, political forums, family gatherings and film presentations. She does this all while maintaining a historic facility that requires special projects, upgrades and repairs. those who work with Ward on a regular basis know that she is dedicated to the preservation of the Douglass and its best use as a performing arts center for Downtown Macon.

nominations now being accepted for the 2014 Cultural awardsDo you know someone who deserves to be honored for their contributions in arts and culture in central georgia? if so, now is the time to act. Macon arts alliance is currently accepting nominations for the 2014 cultural awards.

For more information, call Jonathan Dye, director of communications, at (478) 743-6940 or visit Maconartsalliance.org.

Macon arts alliance is pleased to announce that taste of the arts 2013 was a “roaring” success. the chefs who represented our constituent organizations did an incredible job on food and decorations. our sponsors, donors, volunteers, board and staff worked hard and the pay off was incredible. the attendance this year was strong and the costumes were gorgeous. taste of the arts received rave reviews from everyone who attended. they enjoyed the great gatsby/roaring 20s theme, and they loved the atmosphere of the locale. the decorations were elegant and period, and the food was “the bees knees.”

as part of the event, celebrity judges were brought in to bestow awards for food, treats, and decorations provided by local arts and cultural organizations. the judges were raymond tubb and tiffaney bradley from WgXa, brian roberts from 93.7 FM, and lee clack from Kudzu catering. over the course of the evening, they had the chance to visit everyone’s table and try all the wonderful dishes.

Their scores were compiled and the winners were:

taste of the arts 2013: a “roaring” success

photos by neal carpenter.plans for next year’s taste of the arts are already under way. Save tHe Date: taste of the arts: Studio 54 is august 16, 2014.

best Savory Dish - Historic Macon Foundation;

best presentation – Jazz association of Macon.

best Dessert – Museum of arts and Sciences;


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spirits in october at riverside CemeteryOctober 18-October 27Guided tour leaves every 15 minutes between 6 p.m. & 8:30 p.m. on Thursday, Friday, and Saturday. Sunday’s guided tour leaves every 15 minutes from 4 p.m.-7 p.m. $20/person with the follow-ing discounts: $18/senior or military; $10/student 10 & up; free for children under 10. Group rates are available. Tickets available at Ovations365.com. Box office and gift shop open at 5:30.a one-hour guided walking tour of Historic riverside cemetery where cos-tumed actors at graveside bring to life stories of lucky or Unlucky 13.

Jazz and arts on riverdaleOctober 19, Noon to 6 p.m.Free admissionthe 10th annual Jazz and arts on riverdale is a free music and arts festival presented by JaM and the neighbors of riverdale Drive. arts booth, food vendors, a vip cotton club section for patrons, and free live jazz from noon-6pm. bring your lawn chairs, blankets, kids and pets for a fabulous fall afternoon.

mcduffie Fabian Concert series: Cello in the spotlightFickling Hall at Mercer UniversityOctober 8 at 7:30 p.m.$12 for adults; all students and Mercer faculty and staff with valid I.D. receive one free ticket.the Fabian concert Series presents cel-lo in the Spotlight on tuesday, october 8, in Fickling Hall at the Mccorkle Music building on Mercer’s Macon campus. cellist richard aaron and distinguished faculty artist Julie albers take the spotlight for a program that showcases the violoncello, in concert with amy Schwartz Moretti, violin; and rebecca albers, viola. More information on up-coming concerts in the McDuffie Fabian Series and all of Mercer University’s arts and music events at ovations365.com

“the Way, Way back” Film screeningPresented by Macon Film Guild at Douglass

TheatreOctober 13 at 2pm, 4:30pm and 7:30pm with discussion after the 4:30 screening$5 per personan awkward yet intelligent young boy begins to make his transition into adult-hood over the course of one trans-formative summer in this bittersweet coming-of-age comedy-drama. Sensing that he’s drifting away from his mother pam during a summer vacation with her, her domineering boyfriend trent, and trent’s daughter Steph, 14-year-old Duncan gets a job at a water park, and gains some much-needed self confidence under the guidance of happy-go-lucky park employee owen, who approaches life from a fresh new perspective.visit ovations365.com for a complete list of Macon Film guild screenings.

savoring the southPresented by Federated Garden Clubs of Macon at Vinevill UMC October 17 at 11:30 a.m.Lunch reservations are $30 a piece. Tables seat 8Savoring the South luncheon with guest speak James Farmer lll, a fund-raiser to benefit the Federated garden clubs of Macon.

escher string QuartetPresented by Macon Concert Association at Wesleyan’s Burden ParlorOctober 18 at 7:30 p.m.$80 season subscription adult; $40 sea-son subscription student; $25 individual adult ticket; $15 individual student ticketthe escher String Quartet has re-ceived acclaim for its individual sound, inspired artistic decisions and unique cohesiveness. championed by mem-bers of the emerson String Quartet, the group was proud to be bbc new gen-eration artists for 2010-2012. Having completed a three-year residency as artists of the chamber Music Society of lincoln center’s “cMS two” programme, the ensemble has already performed at prestigious venues and festivals around

the world. visit ovations365.com for a complete list of Macon concert as-sociation concerts and to purchase tickets.

macon octoberfest in Cherry street PlazaOctober 19-20, Sat. from 11 a.m. to 8 p.m., Sun. from Noon to 7 p.m.the main event on Saturday takes place in cherry Street plaza, located in the historic district of town. a beer garden indicative of those at Munich’s oktober-fest, with long tables and foliage, offers plenty of georgia-made craft brews to go around, as well as live musical en-tertainment throughout the day. enjoy authentic bavarian cuisine from Moon-hanger catering—the ingredients of which are locally sourced—food from local vendors, and shop the booths of area merchants in the local Market-place. and don’t miss the Homebrew contest, which puts the state’s best homemade beers up for a taste test.visit ovations365.com for more infor-mation and to purchase tickets.

Colors of autumn exhibitMiddle Georgia Art Association GalleryOn display October 18-November 8Opening reception: Friday, October 18 from 6-8 p.m.For a complete list of art exhibits by Middle georgia arts association, visit ovations365.com

Georgia artist Corrine Colarusso: the sunrise showPresented by the Museum of Arts and SciencesNow through November 3Museum admission: $10 Adult; $8 Seniors (62+) and Military w/ID; $7 Students w/ID; $5 Children 3 to 17; FREE Museum Members and Children under 3From representations of tangled swamps and marshlands—or “shaggy landscapes,” as she describes them—to light-filled sunrises, the large-scale contemporary paintings of corrine co-larusso redefine the genre of landscape and offer rich, contemplative experi-

Macon Arts Alliance is proud to present Ovations arts, culture and community event highlights. For complete event listings or to submit an event, visit Ovations365.com. Individual members of the Macon Arts Alliance receive a free subscription to Macon Magazine, so join today!

Hot tickets


ences for viewers of all ages. visit ovations365.com for information about all the events happening at the Museum of arts and Sciences.

macon Pops: dancing through the decadesMacon City AuditoriumOctober 26 at 7:30 p.m.Ticketing info at Ovations365.com and through TicketMaster.Multi-grammy® nominated drummer/percussion-ist, Steve Moretti is partnering with renowned pops conductor and grammy® award winning arranger Matt catingub to bring Middle georgia a new 40-piece pops orchestra featuring world-class entertainers. Under the artistic direction of catingub, who performs regularly with Moretti, Macon pops will deliver diverse, world-class musi-cal programs to our community. Moretti is a Macon resident who tours extensively playing with pops orchestras around the United States, canada and Japan.

Cabaret night at st. Paul’sA catered event to benefit Friends of Music and the ArtsSt. Paul’s Episcopal Church Parish House753 College Street, Macon Sat., Nov. 2 6:30-8:30 p.m.Admission: $25 per couple, $15 for individuals and $10 for students and children. Call 743-4623 for reser-vations; tickets available at the door.cabaret night will feature special members of the St. paul’s choir as well as talented members of the Macon community.

to Kill a mockingbird at theatre maconoctober 18-26

First Friday in downtown maconHeld every First Friday of the month.

“baggage” at Warner robins little theatrenovember 1-16

mercer university orchestra at Fickling hallnovember 5

Festival of trees luncheonpresented by the Museum of arts and Sciencesnovember 13

Festival of trees Galapresented by the Museum of arts and Sciencesnovember 16

“Christmas belles” at the rose theatrepresented by the backlot players, Forsythnovember 15-24

home for the holidays at the Grand opera housepresented by the Macon Symphony orchestraDecember 1

the Wizard of oz at macon little theatreDecember 6-15

middle Georgia Christmas Paradepresented by Main Street Macon December 8

nutcracker of middle Georgia at the Grand opera House, December 11-15

Go. see. do.Save the dates from ovations365.com

For a complete list of local events and more information, please visit Ovations365.com.

Emile Pandolfi and Dana Russell, soloist

T H E G E O R G I A M I L I T A R Y C O L L E G E

Steinway Concert Seriespresents

December 15, 2013

Goldstein Center for the Performing Arts

GEORGIA MILITARY COLLEGEwww.gmc.cc.ga.us

478-445-0202

ew musicians captivate audiences down to their very souls.

Pianist Emile Pandolfi is such a musician. He plays in a “free-fl owing,

emotional manner that seems to go to the music’s very soul.”

—Stereophile Magazine

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historiC maCon 36th annual Flea marKet

this year marks Historic Macon’s 36th annual Flea Market. this one-day sale will be on october 19, 2013 from 8:00 a.m.–3 p.m. the Flea Market offers an array of merchandise including furniture, home décor, housewares, antiques, collectibles, holiday décor, elec-tronics, children’s toys, gardening gadgets, linens, draperies, decora-tive furnishings, artwork, lamps and an entire section of fine silver and crystal pieces.

this year, the event will be com-bined with another popular His-toric Macon event; appraisal Days (formerly Discovery Days). this event features atlanta appraiser, rod Hardy, president of Hardy/Halpern, inc. Mr. Hardy will be giv-ing expert verbal appraisals to the public for a small fee.

on Friday, Mr. Hardy will offer pri-vate appraisals at the Sidney lanier cottage (935 High Street) by ap-pointment only. call 478-742-5084 for an appointment and visit www.historicmacon.org/events/apprais-aldays for more information.

on Saturday, in conjunction with the Flea Market, the public is invited to bring antiques, collect-ibles, curiosities or even flea mar-ket purchases to be appraised. no appointments are required for the Saturday event, but there will be a small charge per item brought.

Mr. Hardy has over 30 years of experience in the appraisal indus-try. He has assisted national and international clients ranging from individuals to corporations. Mr. Hardy considers himself a “gen-eralist” appraiser with the ability to recognize all types of personal property requiring appraisal and valuation.



At Providence Dental Spa that is the goal. Providence Dental wants patients to get beyond the fear and discomfort often associated with going to the dentist. When you arrive for your dental appointment you are greeted at the door by name and offered a beverage in our relaxing lounge. A concierge will give you a tour of the office and introduce you to the Providence Dental team, then take you to the hygiene room to pamper you with a complimentary hand paraffin, a soothing neck wrap and headphones to hear your choice of music during your hygiene wellness visit. At Providence, the goal is to allow patients to sit back

and relax while receiving the best dental care in Middle Georgia. Once the hygienist has completed the comprehensive examination and prophylaxis, Dr. Jason Mann will come in, introduce himself to you and spend one-on-one time with you to discuss your oral health needs and get to know you as one of his valued patients. Dr. Mann’s commitment to every patient as an individual with unique needs is obvious in his practice. He has dedicated much of his time and effort toward educating himself in the latest technologies available in dentistry. A unique example of this is his Galileos 3-D Cone Beam x-ray

unit. A state-of-the-art imaging system, the Galileos 3-D Cone Beam provides Dr. Mann with a three-dimensional view of your top and bottom jaw including your sinuses. It allows Dr. Mann to expertly treat your dental needs, but also view other potential problems that may be causing dental pain in all one x-ray. Dr. Mann is one of the few dentists in the state of Georgia that has this technology. Dr. Mann is also an expert at designing and developing beautiful smiles. It takes experience and advanced training to combine artistry with science to create a smile that suits the individual patient. Facial

A Spa Experience at a Dental Office? yeS! What if going to the dentist could feel more like visiting the spa?

A d v e r t i s e m e n t


Dental Tips / Did you know: You should replace your toothbrush at least

every three months, especially after you have an episode of the flu, cold, or other viral infections. Bacteria can live in toothbrush bristles and can cause re-infection.

A recent poll has shown that health care professionals (physicians, dentist, and nurses) were among the most trusted in the U.S.

Three out of four people in the U.S. suffer from some form of gum disease. It is the leading cause of tooth loss in people over the age of 35. The good news is, in most cases gum disease can be prevented and controlled.

Pregnancy causes hormone changes that can cause gums to bleed easily. This is called pregnancy gingivitis. Hormone change may also increase risk of developing gum disease that can affect the health of your developing baby. Tell your dentist if you are pregnant, so that precautionary measures may be taken in your dental treatment. Don’t skip your dental checkup because you are pregnant because more now than ever, regular periodontal exams are important.

measurements also help Dr. Mann design a smile that fits your bone structure, age and gender. With advanced technology, he can show you a digital image of your new smile before you begin the procedure. Many patients look to Dr. Mann for their cosmetic procedures. He understands that the appearance of your teeth is important and knows there is a variety of ways to maintain great oral care and a fresh image. No matter what procedure or treatment you are considering, Dr. Mann will explore the options to help you further enhance your facial appearance. Cosmetics are the leading trend in healthcare today. Patients have many questions about what is possible. With all of the advancements in dentistry, patients can expect natural tooth colored restorations, veneers, and

crowns that will last for years to come. And you no longer have to live with gaps, missing teeth, stains, or silver fillings. Even the most subtle difference in tooth size, shape, texture, and color can be part of your overall look. Providence Dental Spa’s relaxing atmosphere provides a refreshing dental experience from hygiene to cosmetic fillings, dentures to implants. And with our convenient location in the Providence Village of North Macon, we promise you the end result is an ideal setting for everyone to receive dental care. If you are in need of private or urgent dental care we hope that you will give us the opportunity to impress you! For more information, please call 478-733-0857, email [email protected], or visit www.ProvidenceDentalGA.com


SpaP R O V I D E N C E

D E N T A L


acon has no monuments to honor Jerry Cowles even though he played a major role in transforming a frontier town into a thriving center of commerce and transportation. He acquired great wealth, and

then lost it. He left the town he helped build but loyally returned in wartime. His once prominent name has almost been erased in Macon, but he created two houses that remain as testaments to his taste, his courage and his achievements. At a dedication ceremony on May 7, 1983, Jerry Cowles’ grandest architectural monument was renamed Woodruff House to honor a man whose only connection to the house was having contributed money toward its renovation. The ceremony was held on Bond Street, once called Cowles Street, atop Coleman Hill, once Cowles’ Hill. Among those invited to and recognized at the event were descendants of each of the four families who lived in the house after Cowles’ family. Guides conducting tours of the house gave brief histories of the four other families who had lived there, but mentioned Cowles only as the man for whom the house was built. On that day celebrating the renewal of his home Cowles was hardly remembered. Jeremiah Cowles, almost always called Jerry, was born on a farm near Sharon, Conn., in 1802. At the age of 17 he left home seeking opportunity in Georgia. He settled in Eatonton where

Macon’s forgotten manjerry coWleS left a lasting mark on his adopted home

historY | by James e. barField

M

This photograph is an enlargement of a miniature portrait of Jerry

Cowles at the age of 26 painted in 1828, a year before his marriage

and two years before his move to Macon.


he became a partner in a business called Cook and Cowles, selling coal, iron and cotton gins. He met and married a Milledgeville girl, Sarah Caroline Williams, whose father had long been state treasurer. In 1829 he made plans to relocate and take his bride to the 6-year-old town of Macon. He bought a lot on prestigious Walnut Street and engaged master-builder Elam Alexander to build a story-and-a-half cottage in the newly fashionable Greek revival style. How much influence the young entrepreneur had on his builder in the design for the house is not recorded, but some of his contemporaries much later indicated that it was Cowles who introduced Alexander to the new style. What they created has been acknowledged to be one of the finest Greek revival cottages in the country, one that has often been copied in Macon and elsewhere. It is a construction of stucco over brick, featuring a portico with four Ionic columns, a floor plan of four large rooms flanking a center hall broken by an arch, and features finely carved moldings, doors and mantels. To save it from demolition in 1946, the cottage was carefully taken apart and painstakingly reassembled on Rivoli by Alfred Sams. After moving into the cottage early in 1830, Cowles wasted no time in making his mark on his newly adopted hometown. Cook and Cowles began selling general merchandise including hides, leather and Griswold cotton gins. In December 1830 Cowles was one of

13 investors who created Macon’s first fire insurance company. By 1835 Cowles had been elected alderman for the city and, when the mayor led a militia group to Florida to help quell an Indian uprising, Cowles served as interim mayor. He also was one of the founders of the Macon Lyceum and Library Society. His obituary would declare he “was connected with every worthwhile enterprise” in the young town. He was one of the commission of five who selected the site for Rose Hill Cemetery. The Cowleses had moved to Macon with their infant daughter, Ruth Caroline. In the ensuing four years they were blessed with three sons: Henry William in 1831, Jerry Sedgwick in 1832 and William Cook in 1834. With their family and their fortune growing, the Cowleses made plans for a much larger and more impressive house. In 1835 Jerry Cowles purchased four acres atop the hill overlooking the town and in 1836 the hillside itself, which was known as “the peach orchard.” He and his friend and colleague Alexander began planning the house that would become a Macon landmark and an architectural masterpiece. As his friend Judge Clark would later write, Cowles was “the only man who at the time had the means and enterprise to build ‘the palace on the hill’,” as the house would come to be called by people in Macon. And this before he was 35 years old. The house that crowned what quickly became known as Cowles’ Hill was Greek Revival, featuring a colonnade of 18 double-story Roman

Doric columns. It was constructed of brick covered in stucco and had a plan of four rooms on each floor flanking a central hall. A winding stair rose three floors to a small dome with a glass skylight. Marble mantels, ceiling medallions and mouldings were restrained rather than elaborate. Sarah oversaw planting of the surrounding gardens. Construction took four years, and the Cowleses moved into their new home in 1840. But if his two lasting personal memorials are his houses, his two most significant contributions to Macon were its railroads and the world’s first women’s college. By the time his new home was ready Cowles had become on important figure in the community. At that time, and for many years thereafter, he was most identified in the public’s mind with one enterprise - railroads. Macon had been a river town and a cotton distribution center since its founding in 1823. Since 1829 it had been served by steamboats. Cowles was one of a group of visionaries who believed railroads would replace water transport, and Macon was in a position to become the hub of a vast railroad network. He lived to see his vision accomplished and had the satisfaction of knowing that he deserved credit for making it happen. In1833 Cowles and Alexander traveled to the state legislature in Milledgeville to press for a charter for a Macon-Savannah line. They succeeded despite heavy lobbying by rival towns seeking lines from Augusta to Eatonton

The mansion built for Jerry

Cowles by Elam Alexander

and completed in 1840 is now

owned by Mercer University

and called Woodruff House.

Its pure Greek Revival style

was altered in the 1850s by

changes to its front door and

the addition of flanking wings.


or Savannah to Columbus. In Macon’s favor was its central location in the state and the convenient possibility of a branch line from the Macon road to Milledgeville. In 1835 Jerry Cowles was named president of the Macon Branch Bank. In June 1836 he succeeded in selling 2,500 shares of stock in the company to Macon citizens. Also in that month, he set out on horseback to attend a convention of railroad interests from seven states to be held in Knoxville, Tennessee. He was accompanied by three colleagues. Their mission was to survey the terrain enroute in order to convince the convention to endorse a railroad line from Cincinnati, Ohio, that would run through Macon to Savannah. They succeeded. In April 1837 a new bank, the Ocmulgee, was organized and Cowles was elected its president. A rival bank, the Monroe, failed and Cowles purchased its large stucco building and converted it into a fireproof cotton warehouse. In 1860 that building was converted into Macon’s City Hall, which it remains today. In 1838 the

locomotive, the Ocmulgee, was floated up the river and made its first run on the Macon to Forsyth line. A national financial panic had swept the country in 1837 and its effects were eventually felt in Macon. Cowles suffered a dramatic reversal of his fortunes and, in May 1842, his mansion house, the ultimate symbol of his success, was sold at a sheriff’s auction for $3,110. Beginning with the sale of his home, Cowles’ career was checkered with periods of success followed by periods of failure. His friend, Judge Clark, recalled that though Cowles suffered losses he always held his head high in Macon. By 1845 he was able to recoup some of his losses, and Sarah Cowles purchased his mansion from its interim owner for $6,000. The year 1845 also marked what some would later call Cowles’ greatest success. The rail line to Forsyth and Atlanta, which he had worked so hard to secure, failed after a $2 million expenditure. The line was sold by the courts and the successful bidder at $153,600 was Jerry Cowles. Macon’s old rivals, Charleston and Augusta,

had hoped to buy the line and let it die. When Cowles began bidding they retreated believing that he would never be able to arrange financing, and they could then buy the line for even less than his bid. His friend Judge Clark wrote, “When he bid he represented no one but Jerry Cowles, with no backer but his genius and pluck.” To the astonishment of the rival interests, Cowles arranged financing with New York backers and saved the railroad from oblivion. Also in 1845, Cowles personally arranged for a charter for a railroad to connect Macon with the Gulf of Mexico and arranged for his friend Elam Alexander to be named president of the new Southwestern Railroad Company. He had saved one railroad and started another, but his personal fortunes did not keep pace with his achievements. In 1847 his “mansion house, peach orchard and other property” were sold to Joseph Bond of Lee County for $16,000. In December the Georgia legislature chartered a new railroad, the Macon and Western, with Cowles as president. He may have invested the


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proceeds from the sale of his house in the new venture. It was not successful, and in 1849 Cowles left Macon for New York City. He built a house on Madison Avenue and sought to regain his fortune. At the outbreak of war in 1861, Cowles returned to Macon and swore an oath of allegiance to the Confederacy. He started an iron business as his way of aiding the Southern cause. After the war he traveled the South seeking new opportunities, but with little apparent success. Clark maintained that he never lost his spirit or sense of humor. The judge also recalled Cowles preferred the company of young people and couldn’t tolerate “old fogies.” He remembered Cowles’ infectious laugh, which he said was often inspired by his own jokes. Cowles died while on a visit to his family in New York in March 1877. His body was returned to Macon for burial at Rose Hill Cemetery. His grave is literally a stone’s throw from that of his old friend, colleague and collaborator Alexander.

It was near the end of his life that Cowles became involved in a controversy over his role in the founding of Wesleyan College. He claimed a female college was his idea and that he deserved credit. It may never be determined what his exact role in the founding of the world’s first college created to grant degrees to women was, but it is well documented that his part was a leading one. He was a member of a committee in 1835 that sought the establishment of a “female college” and he was as ardent an advocate for that cause as for his railroads. When subscriptions were first taken to create the college, his was the single largest at $1,000. He endorsed the sentiment expressed in The Macon Telegraph in 1836 by the founders’ belief in “liberty and equal rights for women.” No street, no hill, no building, no landmark in Macon bears his name. Where once they did, his name has been removed. His real monuments are the two extraordinary houses he built, which continue to perpetuate a feeling of his era and to link his time to the present.

Experts call the 1830 house

built by Elam Alexander for

Jerry Cowles one of the finest

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Pretty much anyone with a Facebook account, Pinterest board or Williams-Sonoma catalog in the mailbox knows that backyard chickens are trending these days. Barnyard classics like Rhode Island reds, barred rocks and buff orpingtons are showing up in backyard coops that range from ramshackle to resplendent, often in urban locales that recently banned backyard poultry outright. In Macon, accurate figures on chicken ownership are practically nonexistent, but anecdotal evidence suggests that increasing numbers of Middle Georgians are turning over a portion of their lawns and wooded lots to these often beautiful and practical pets. For Barbara Fischer, a lifelong gardener and longtime Maconite, chickens have always had a place among the corn, tomatoes, herbs, and berry bushes in her beautiful terraced yard off of North Avenue in

east Macon. “I’ve had chickens for years,” she said, “first in a section of the garden that wasn’t being used for planting and recently in a mobile pen that moves around the yard.” As she spoke, Fischer adjusted the wheels on her mobile coop (referred to as a chicken tractor or eggmobile in some quarters) and proceeded to pull the riding-mower-sized structure to a new patch of lawn near a sprawling mulberry tree. “You can see the path,” she said, referring to the outline left by the structure on previous days. “We moved her here today, and she will have cleared this patch of grass today. She’ll eat it all.” She is Agnes. A year-old, buff-colored hen with a broody streak that keeps her perched atop a clutch of eggs in her nest box for most of the day during the three-week incubation period of chicken eggs. When Fischer

noticed that Agnes had inherited the inclination to brood (a trait that is now rare in modern chickens, because of farmers selecting traits for egg production over mothering instincts), she immediately contacted a farmer friend and purchased fertilized eggs for Agnes to raise as her own. When she’s not sitting on her nest waiting for chicks to hatch, Agnes forages for food in her floorless enclosure, supplementing her grain ration with grass, weeds, and insects, and fertilizing the lawn with her droppings in turn. Newer to chicken ownership is Jenny Prater, a professional photographer who added backyard chickens soon after she and her husband purchased their first home in Macon. “Our favorite thing to do on Sunday morning is come out with a piece of bread and play with them,” Prater said as she unlocked the spacious coop behind her

Backyard birds

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detached garage, and a small flock of chickens stormed out into the yard. In addition to the bread, grapes, and watermelon (which chickens love the most, especially the seeds) that Prater and her husband commonly feed Thyme (a muscular, alpha-hen leghorn), Rosemary (a plucky Rhode Island red) and Pepper (a downy-feathered bantam), the small flock also loves to dig through grass, leaves, and the compost pile for tasty morsels. The only time they’re not digging and exploring their surroundings is when they are perched in a nest box laying an egg. “They lay about an egg a day (per bird),” Prater said. To listen to poultry fanciers describe the joys and rewards of chicken ownership, it’s easy to be lulled into thinking that their days are filled with endless sunny-side-up eggs and contented clucks. But the practical, often harsh realities of nature rear their head quickly and unexpectedly, even in the manicured comfort of a suburban lawn. Prater’s wake-up call came in the form of unusually harsh and insistent clucks coming from her coop. “I was asleep, and I got up, and Rosemary was crowing like crazy,” Prater said before adding her impression of the agitated bird call. “I came out and she was in the corner of their enclosure. I saw Pepper (safely) in the nest box, and I looked inside the coop and saw our other hen, Salt, dead, and the hawk that had killed her hanging from the coop netting just staring at me. So I just grabbed the living chickens, closed the coop, and locked the hawk in there. And I was like, ‘what the hell am I going to do?’” After placing the survivors in the kitchen, Prater called her husband, who promptly came home and caught the hawk in a pet carrier. He then drove to a family member’s farm in Monroe County where he released the bird of prey unharmed. For Candace Danztler, another Maconite who recently added chickens and ducks to her backyard, the predator pressure came from a surprising source. “Our dog killed one of the mallards,” she said. Needless to say, Dantzler is now much more careful about letting her flock free range when her dogs are nearby. Despite this early setback, Dantzler and her husband -- a chef at Ingleside Baptist Church and an advocate of knowing where all of his food comes from -- are as devoted as ever to raising


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animals in their spacious backyard for pleasure and sustenance. “My husband’s all about farm to table,” Dantzler said, referring to the growing movement of consumers demanding food transparency every step of the way between pasture and plate. “He and I started talking about (supermarket) eggs, and how much better they should be, and that’s what got us started raising our own animals.” In the process of feeding and freshening waterers in the converted stable that houses her flock, Dantzler scanned the grassy zones of her yard, and explained her vision. “I’d really like to run broiler chickens over there, and maybe even a pig too.” Her husband would like to add milk goats, but Dantlzer isn’t sure their children will drink it as readily as cow’s milk. The couple does agree on the main point: They would like to produce as much of their food as possible on their own land. Jeff Buller and his wife, Melody, had similar dreams, and channeled that energy into starting Selah Farm (Hebrew for “pause and reflect” or “stop and think”) two years ago. The couple sell a wide range of homegrown products at both the Mulberry and Wesleyan farmers markets in Macon. Jeff recently branched out into constructing movable chicken coops for backyard chicken owners. Unlike expansive and often bulky coops from catalogues and online retailers, Buller strives to keep costs low by using recycled materials and focusing on lightweight but sturdy designs. “The benefit is that the birds are protected,” he said of his coop design for one of his regular market customers, “and they have access to fresh grass, bugs and ground to scratch in.” Using lessons learned by raising pastured poultry on his farm, Buller’s designs emphasize mobility and protection, and gives his locavore customers a venue for locally sourced coops. “You don’t have to spend a lot of money on a coop,” said Barbara Fischer, who is one of Buller’s customers. For her -- and others like her -- home food production is as much about economy as it is about superior food. “I’ve actually seen coops online, and we’re talking over $1,000. No, no, I would never recoup that with two chickens,” she said with a smile.


Crisp Air. Crackling Fire. Colors Galore. Here’s a PlaceYou’ll be Proud to Call Home…in the Fall and Year-Round.At Carlyle Place, our focus is on promoting a healthy, robust lifestyle that keepsyou independent and free to make choices about what you want to do each day.

Stroll a landscaped walking trail. Play bridge with friends. Enjoy a leisurely dinner. It’s your life. It’s your choice.

We are here to enhance lives.Call us today to arrange a tour or a complimentary overnight stay.800-459-4888 • 478-405-4500

Mark your calendar for the Carlyle Place Merry Mingler, December 6.

5300 Zebulon Road | Macon, GA 31210478-405-4500 | www.carlyleplace.org

You can shop among hundreds of exhibitors who will be selling a multitude of holiday wares. A juried show, Christmas Made in the South is focused on keeping the world of fine artisans and craftspeople alive. One of the ways Carolina Shows,Inc. accomplishes this is by requiring the exhibitor to be there all three days demonstrating and selling their handcrafted work. In this mass-produced generation of computers, video games, cell phones and iPods, what better way to teach children the importance of preserving time-tested artistic techniques? Better yet, as your children watch living, breathing artists form the work to which they have dedicated their lives, their own imaginations and creative spirits have a chance to awaken. Christmas Made in the South features amazing craftspeople, outstanding art and unique gourmet food. Handmade, one-of-a-kind designs populate the booths that fill the festival from leather and silk wearables to fabric bags, from dichroic glass jewelry to close-up photography of nature’s funniest and fiercest creatures.

The 2013 Christmas Made in the South will be held The Macon CentrePlex on Nov. 8-10. Hours are Friday from 10 a.m.-8 p.m., Saturday, 10 a.m.-6 p.m. and Sunday from 11 a.m.-5 p.m. Admission is $6, children 12 and under are free. One admission is good for all three days with a hand stamp and parking is free. To preview the show, get discount admission coupons, detailed directions and more information, visit Carolina Shows Inc. website (MadeInTheSouthShows.com) or call Carolina Shows Inc. at 704-847-9480.

CHRISTMAS MADE IN THE SOUTHchristmas time approaches, which means you can get ready for the holiday season by strolling the aisles at this year’s 21st annual christmas made in the South.

>> celebrations >> food >> gifts

2 0 1 3 Guide to the

Holidays


PICTURED (L-R) : GEORGIA TRAVELER CAST MEMBERS; ASHLEY MENGWASSER, PHIL PROCTOR, DAVID ZELSKI, AND CHRISTINE VAN BLOKLAND

CH NNE

NEW SEASON PREMIERE

SUNDAYOCT 27

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Pre-prepping the feast helps get ahead of kitchen chaos

Thoughts of Thanksgiving conjure up cozy images of family and friends gathered around the dining table laden with the bountiful goodness of the season. But how does all that deliciousness get there? With lots of planning and preparation. But you can get ahead of the kitchen chaos with great recipes to make-ahead and minimize last-minute. Whether you are preparing every course from scratch or hosting a laid-back Thanksgiving potluck, make-ahead recipes are the key to sanity – and enjoyment – of the holiday. Many dishes can be prepared at least a day in advance and simply heated right before serving. Aim to have everything – from the traditional hors d’oevres to the homemade desserts – done before your guests arrive.

by lisa PritChard maYField

PICTURED (L-R) : GEORGIA TRAVELER CAST MEMBERS; ASHLEY MENGWASSER, PHIL PROCTOR, DAVID ZELSKI, AND CHRISTINE VAN BLOKLAND

CH NNE

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h o l i d a Y G u i d e 2 0 1 3

Giving Thanks In Advance

Stuffings and dressings come in all shapes and sizes, with a vast variety of ingredients. This stuffing, featuring a remarkable combination of fennel and apricots, can be assembled – but not baked – in advance. Bake at 400 degrees until heated through.

2 tablespoons olive oil 2 medium yellow onions, diced 3 medium carrots, diced 2 stalks celery, diced Salt and pepper 3/4 cup fresh flat-leaf parsley, finely chopped 2 teaspoons fresh thyme 1 day-old baguette, cut into ½-inch cubes 3 cups chicken broth 1/2 cup dried apricots, roughly chopped 1 medium fennel bulb, cut into ¼ inch pieces

Heat oven to 400 degrees. Heat oil in large skillet over medium heat. Add the onions and fennel and cook until golden brown, about 8 minutes. Add carrots and celery and cook until soft, about 6 minutes. Add 1 1/2 teaspoons salt, 3/4 teaspoon pepper, the parsley and thyme and cook for 1 minute. Add the apricots to the chicken broth and warm. In a large bowl, combine the bread, vegetables and apricots-and-broth mixture. Transfer to a baking dish; bake for 20 minutes, or until heated through. Serves 8.

Apricot and Fennel Stuffing

photography by andreW maYField


Green Bean Salad with Pine Nuts

1 1/2 tablespoons Dijon mustard 2 tablespoons white wine vinegar 3/4 teaspoon salt, plus more for the water 1/2 teaspoon black pepper 1/3 cup extra-virgin olive oil 2 pounds green beans, trimmed 3/4 cup pine nuts, toasted In a medium bowl, whisk together the mustard, vinegar, salt and pepper. Gradually add the oil and whisk until well combined; set aside. Bring a large saucepan of salted water to a boil. Add the green beans and cook until just tender, 6-8 minutes. Drain, run under cold water to cool and set aside until you’re ready to assemble the salad. In a large bowl, combine the green beans and pine nuts. Add the vinaigrette just before serving. Toss well and serve at room temperature or chilled. Serves 8.

Cranberry and Orange RelishThis tangy-sweet sauce can be prepared and refrigerated several days in advance, but do not add the cilantro until just before serving.

2 tablespoons butter 2 tablespoons grated fresh ginger 1/2 cup dark brown sugar 1 cup orange juice 16 ounces cranberries (fresh or frozen) 1/2 to 3/4 cup orange marmalade 1/2 teaspoon black pepper 2 tablespoons minced fresh cilantro (optional)

In a saucepan, over medium heat, melt the butter. Add the ginger and cook, stirring, for 2 minutes. Add the sugar, orange juice and cranberries. Cook until the cranberries burst and the sauce thickens, about 15 minutes. Stir in the marmalade to taste, depending on desired sweetness. Turn off heat; add pepper and cilantro. Serve warm, chilled or at room temperature. Serves 8.

h o l i d a Y G u i d e 2 0 1 3


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Mashed Sour Cream and Scallion PotatoesThis delicious potato dish can be made and left at room temperature up to 2 hours in advance, or refrigerated for several days. Reheat in a large saucepan, covered, adding milk as necessary to adjust the consistency.

10 large potatoes (about 7 pounds), peeled and quartered 5 garlic cloves, peeled 1 cup sour cream 1/2 cup milk 4 tablespoons butter, softened 7 scallions, thinly sliced

Place the potatoes and garlic in a large pot and add enough water to cover. Bring to a boil and cook until tender about 20 minutes. Drain the potatoes and garlic and return to the pot. Add sour cream, milk and butter and mash with a potato masher. Add scallions and stir gently to combine well. Season to taste with salt and pepper. Serves 8.

Spiced Sweet Potato WedgesA different take on a Thanksgiving sweet potato side dish, these wedges can be cut and seasoned up to 2 hours before cooking. Or they can be roasted and refrigerated a few days in advance; reheat in oven at 350 – 400 degrees.

2 tablespoons olive oil 3 tablespoons brown sugar 1/4 teaspoon ground nutmeg Salt and pepper 4 pounds small sweet potatoes, peeled and cut into wedges 3 1/2 teaspoons ground cumin 3/4 teaspoon ground cinnamon

Heat oven to 400 degrees. In a large bowl, combine oil, sugar, nutmeg, 1 teaspoon salt and 1/2 teaspoon pepper. Stir in the cumin and cinnamon. Add sweet potato wedges and toss to coat. Transfer to a large rimmed baking sheet and arrange in a single layer. Roast, turning once, until the edges are dark brown and the wedges are crisp, about an hour. Serves 8.

Spinach and Gruyere GratinGratins are an excellent choice for a make-ahead dish, and are universally enjoyed. This gratin can be prepared – but not baked – and refrigerated, covered, in advance. Bring to room temperature, then bake as directed, adding 5-10 minutes to the cooking time. 1 tablespoon olive oil, plus more for baking dish 6 shallots, thinly sliced Salt and black pepper 1 cup dry white wine 6 large eggs 1 cup heavy cream 1 cup whole milk 1/4 teaspoon grated nutmeg 4 10-ounce packages frozen spinach, thawed and squeezed to remove excess moisture 8 ounces grated gruyere 1/2 cup grated parmesan

Heat oven to 400 degrees. Coat a shallow 2 1/2 -3-quart baking dish with oil; set aside. Heat the oil in a large

Continued on page 73

h o l i d a Y G u i d e 2 0 1 3 h o l i d a Y G u i d e 2 0 1 3


The Historic Vineville Tour of Homes will be Dec. 7-8. Parking, tickets and refreshments will be

available in the parking lot of Vineville Baptist Church at the corner of Vineville and Pierce

avenues. For more information, visit the Vineville Neighborhood

Association website atvineville.org or like it on Facebook.

Homes for the HolidaysHistoric Vineville Tour of Homes set for December

by nora mCFarlandh o l i d a Y G u i d e 2 0 1 3

photography by matt odom


Choose one of our delicious menus or customize one for your occasion. Let us bring a taste of true southern hospitality to your next event or special occasion — at our place or yours. In the south, there’s always room for one more.Email us or call to plan your event now: [email protected] • 478.825.3362

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Dina and robert Deason’s vineville home attracts attention. that’s not because the historic building is a grand mansion, but because its architecture and holiday decorations are warm and inviting. Friends and family return year after year, always knowing that this is a place of welcome. Susan Milam, who’s on the organizing committee for the Historic vineville tour of Homes, was thrilled when the Deasons agreed to be a part of the upcoming December tour. “i think everyone is intrigued when driving on vineville avenue to see behind those lovely glass windows across the front of Dina’s home,” Milam said. “the lights from christmas trees in every room just say, ‘Happy holidays, come on inside.’” built in 1914, the craftsman-style house at the intersection of vineville

h o l i d a Y G u i d e 2 0 1 3


‘Gloria’ by John Rutter Sunday, December 15, 11 a.m. Dr. C. David Keith, Conductor Ainsworth Choir Midtown Brass, Organ and Timpani

and Hines terrace boasts a row of 8-foot exterior windows lining the front. this feature is one of the reasons Dina Deason decided to purchase the home in 2009. “the day i looked at the house with my mother and agent was not a good day,” Dina said. “it was november - cold, rainy and terrible. but i loved those windows.” ironically, november and December are now the home’s best time for viewing. that’s because Dina works so hard in the weeks leading up to thanksgiving. “Holiday decorating is important to me because my children always come home to this. My family gathers here. robert and i want all our girls here for christmas.” as many couples know, blending families after a second marriage can be a challenge. Dina’s daughter ali, currently a graduate student at georgia tech, already had a bedroom waiting for her on holidays and vacations. When Dina married robert in 2011, she wanted to create a place where her new stepdaughters, anna and Josie, felt equally welcome. “it’s all about family,” Dina said. “it’s all about getting them to come home. i redecorated their rooms with them. i want them to come here during the holidays with

their friends and say ‘this is our home, too.’” each year Dina decorates six christmas trees and the mantels of all eight of the home’s fireplaces. She creates new looks in every room by swapping colors and patterns or blending new decorations with her old. although the home has been on tour before, this is the first time that the second floor will be open to the public. one thing Dina doesn’t vary is the living room tree where she displays her

many glass Santas. She’s been collecting the delicate ornaments for 25 years, and most are gifts from family and friends. “that’s my favorite tree,” she said. “it reminds me of my traditional christmas. it’s always my live tree, and it never changes: green, red, and gold.” the Deasons’ home, as well as nine other beautiful properties, will be on view as part of the Historic vineville tour of Homes.



skillet over medium-high heat. Add the shallots, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until soft – about 6-8 minutes. Add the wine and simmer until evaporated, 4-6 minutes. In a large bowl, whisk together the eggs, cream, milk, nutmeg, 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir in the spinach, shallot mixture, Gruyere and Parmesan. Transfer to the prepared baking dish. Bake until the spinach mixture is bubbling and the top is golden brown – about 45-55 minutes. Serves 8.

Spiced Sweet Potato WedgesA different take on a Thanksgiving

sweet potato side dish, these wedges can be cut and seasoned up to 2 hours before cooking. Or they can be roasted and refrigerated a few days in advance; reheat in oven at 350 – 400 degrees.

2 tablespoons olive oil3 tablespoons brown sugar1/4 teaspoon ground nutmegSalt and pepper4 pounds small sweet potatoes, peeled and cut into wedges3 1/2 teaspoons ground cumin3/4 teaspoon ground cinnamonHeat oven to 400 degrees. In a large bowl, combine oil, sugar, nutmeg, 1 teaspoon salt and 1/2 teaspoon pepper. Stir in the cumin and cinnamon. Add sweet potato wedges and toss to coat. Transfer to a large rimmed baking sheet and arrange in a single layer. Roast, turning once, until the edges are dark brown and the wedges are crisp, about an hour. Serves 8.

Continued from page 69

h o l i d a Y G u i d e 2 0 1 3


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h o l i d a Y G u i d e 2 0 1 3

Because so many pets are regarded as family members, it is normal to grieve for them. Our pets accept and love us unconditionally and never pass judgment. Upon the loss of a pet, pet owners need to let their feelings of grief play out by sharing and discussing their loss with others who truly understand their pain. A memorial service helps them to properly deal with their loss, while giving them the opportunity to celebrate their pet’s life. That’s why Hart’s Petuary began an annual tradition of hosting a memorial celebration service in 2011. In the past two years, the service has been a source of healing and comfort for more than 400 pet owners. The event includes the reading of healing and inspirational poetry on pet loss, a candle ceremony, a video tribute set to music, a balloon release and light refreshments. This years’ service will be held on Thursday, Nov. 7, at 6:30 p.m. at Hart’s at the Cupola, 6324 Peake Road. Hart’s “Rainbow Paws and Santa Claws” Christmas tree will be on display at the Memorial Celebration event and will continue to be on display through Christmas. The tree is a tradition that began in 2007. The beautiful and festive tree is adorned with dog and cat ornaments, Milkbone garland, catnip mice and cat teasers, colorful bones and other pet related ornaments. It is topped

with a stunning dog angel. For those who cannot attend the Memorial Celebration Service, Hart’s hopes you will still stop by the Petuary and admire the tree and place a gift underneath, such as pet food, dog beds, gift cards, flea and tick control, collars, leashes, cat liter, crates, metal bowls and blankets. Those who wish to can also make a monetary donation in memory of or in honor of a furry friend by placing the donation in the brightly colored Rainbow Paws doghouse, which is located next to the tree. All donations and gifts will be distributed to various

animal rescue agencies throughout Middle Georgia. For more information on the “2013 Hart’s Memorial Celebration Service” or the “Tis the Season for Rainbow Paws and Santa Claws” event, contact Vicki or Doug @ Hart’s Petuary 478-741-0409 or [email protected]. Hart’s Petuary specializes in pet cremation services and memorialization for families in the Middle Georgia area. At Hart’s Petuary, your pet is treated with the same dignity and care that Hart’s Mortuary would provide your human family member.

Buddy Greene, an accomplished song-writer and musician, will be back in his hometown of Macon Nov. 7 performing at the Library Ballroom, 652 Mulberry St., in order to raise funds to repair poverty housing. Buddy will donate his time and talent in an effort to help The Fuller Center for Housing of Macon re-pair and renovate derelict houses in the middle Georgia area. Dinner begins at 6:30 p.m. with a concert to follow. “Buddy is a person who continu-ously gives of himself to help others have a better life. This is just one example of the kind of person Buddy is,” said Dianne Fuller, director for the Fuller Macon. Buddy’s in-laws donated a house on Birch Street that Fuller

Macon is renovating for a family. Funds from the concert will be used to com-plete the necessary renovations. The homeowners have already been chosen and have been working beside volun-teers to repair and renovate the house. The Fuller Center Macon is a fully qualified charitable organization and is a covenant partner of The Fuller Center for Housing based in Americus whose mission is the repair, renovate and build adequate shelter for all people in need worldwide on terms they can afford. The Macon Fuller Center focuses on the needs of Middle Georgia. Mil-lard and Linda Fuller started Habitat for Humanity in 1976 and began The Fuller Center for Housing Inc. in 2005 in

response to Hurricane Katrina. Houses that are repaired and renovated are affordable for very low-income families because they are sold to the family with no interest assessed, volunteers provide part of the laborand families participate in the renovation of the house, earning “sweat equity.” The Fuller Center work provides a “hand-up,” not a “hand-out.” This approach turns the “recipient” into a “donor” as repayments are recycled and used to repair the next house for a family. Contact Dianne Fuller for tickets or to sponsor a table 478-972-2244 [email protected]

RAINBOW PAWS

PLAYING SONGS TO REPAIR HOUSES


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Pressed crust Pear tartAn impressive, yet simple, Thanksgiving dessert, this tart, which makes use of delicious autumn pears, works equally well in either a rectangular or round tart pan. For make-ahead convenience, it can be prepared and stored at room temperature, loosely covered in foil, for a day or two before serving.

1/2 cup (1 stick) butter, plus more for the pan, at room temperature 1 cup all-purpose flour, plus more for the fingers 1/4 teaspoon baking powder 1/2 cup sugar, plus 1 1/2 tablespoons 1 large egg 2-3 Bosc pears, peeled, halved and cored 1 1/2 teaspoons ground cinnamon 1/4 cup apricot jam 1 tablespoon fresh lemon juice Whipped cream, if desired

Heat oven to 350 degrees. Butter a 14-inch rectangular tart pan and set aside. Combine the flour and baking powder in a medium bowl and set aside. Using an electric mixer, cream the butter and ½ cup sugar at high speed in a large bowl. Lower speed to medium, add the egg, and beat until incorporated. Gradually add the flour mixture until fully incorporated. The dough will be very soft. Push the dough into the pan with floured fingers to form an even crust. Arrange the pear halves, top to bottom, cut-side down. Sprinkle with the cinnamon and remaining sugar. Bake until the crust is golden brown, about 45 minutes; let cool. Heat the apricot jam and lemon juice in a small saucepan over medium-low heat, mixing until combined. Remove from heat and brush gently over the entire tart. Serve with whipped cream, if desired.



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7 Gift Ideas That Will Nourish Your Soul and Help Others

by ben Gosden

As the holiday season approaches, why not buy someone a gift that means more than just the wrapping it comes in or the price tag it carries? Why not buy a gift that has the power to enrich someone’s soul and help others? I hope these gift ideas can do just that.

1. “Common Prayer for Ordinary Radicals” by Jonathan Wilson-Hartgrove and Shane Claiborne Book: $16.99 Smartphone App: $9.99 This book is a

beautiful tapestry of prayers, hymns and devotions. You can use it in the privacy of your study, the comfort of a favorite chair or a spot on your back porch. You can also take it to your Bible study or small group and share it. The material is easy to follow, yet uniquely deep and insightful for devotional books. You’ll read prayers of saints from Christian history and prayers about difficult matters, such as how to love your enemy. A smartphone app is also available. So if you find yourself overwhelmed by a busy morning where you don’t have time to pray at home, you can use you phone and take five minutes for prayer and devotion.

2. “Help, Thanks, Wow: The Three Essential Prayers” by Anne Lamott Hardcover: $13.49 Kindle Edition: $9.99

Anne Lamott is one of the most honest and articulate writers on the topics of faith and life these days. I found her a few years ago in her

book, “Traveling Mercies: Some Thoughts on Faith,” and I continue to go back to that book for pearls of wisdom in my sermon preparation. She is the kind of writer who risks everything to write honest and gutsy thoughts on how faith and life and God intermingle in our daily lives. Her writing is not for those searching for something more neat and clean and simple when it comes to faith -- she’s raw and real. I always tell people Anne Lamott is the kind of writer who says what I’m thinking when I can’t find the exact words and she does so with more humor than I could ever hope to exercise. Let her words entice you to buy the book for someone you love: “Prayer is us humans merely being, as e.e. cummings put it -- reaching out to something having to do with the eternal, with vitality, intelligence, kindness, even when we are at our most utterly doomed and skeptical. God can handle honest, and prayer begins as an honest conversation.”

4. the bowtie cause www.bowtiecause.com Ties are $57

Former NFL player Dhani Jones established the Bowtie Cause. It’s a cause near and dear to my heart for two reasons: It sup-ports many different worthy causes; and if you know me, you know that I LOVE bowties. Jones set this site up as a way to have a central place and product that supports many differ-ent causes. So I encourage you to browse the site and see if there’s a cause that a loved one may find important and buy them a bowtie to support that cause. After all, who doesn’t love a bowtie...

3. Mumford & Sons album “Babel” $14.99 on iTunes

This band is my favorite band, hands down. Their music is an artistic blend of rock and bluegrass with a special twist from across the pond in England. The lyrics have depth. The music features instruments from guitars to banjos to upright basses to horn sections (in certain songs) to the now well-known kick drum used by lead singer Marcus Mumford. This music has the unique power to put you in a contemplative mood when you need it. It can also inspire you through driving beats, acoustic guitar solos, key changes and lyrics that can soar to the heavens even when they sing about the real stuff of life and death and pain.



5. “What the Living Do” A Book of Poetry by Marie Howe$11.50 paperback$9.99 Kindle edition

Marie Howe is the poet laureate for the state of New York. Her poetry is very simple and uses real, everyday images in extraordinary ways. This book is informed by the death of her brother to AIDS. It’s filled with poems dealing with memories of childhood and fam-ily. She also uses biblical images in uniquely powerful ways in many of her poems. I would recommend this for the poetry fan and espe-cially for the person in your life for whom the holiday season is not “the most wonderful time of the year.”

6. Philosophy Shower for the cure shampoo, shower gel, and bubble bath16 oz tube for $20

I wanted to include a gift specifically for the women who are reading this. This is another product whose proceeds go to a great cause. One hundred percent of the sales go to breast cancer research. This is a great gift for all women, but it may be a very special gift for that loved one who is a breast cancer survivor.

7. Old Vine by Lodi “Old Ghost” Zinfandel Wine $35-$45

I’m a big wine fan and the holidays are an especially great time to share wine together. “Old

Ghost” is made from the producers of Old Vine wine and is said to be the very best of the

old vine harvest of wines put out each year. It’s a versatile table wine and pairs very nicely with

white meats or beef because it has a full body but also a consistently smooth taste. And best

of all, like all good gifts in life this wine is best enjoyed with amazing friends and family.


Historic Riverside Cemetery Conservancy Presents

October 18-19 and October 24-27, 2013Lucky or Unlucky “13”

Meet the spirits whose destinies were tied, for good or ill, to the

number “13” on a guided stroll through Riverside’s lush landscape.

End with a reception and exhibits inside the Macon Public Mausoleum.

For more information and to buy tickets, visit riversidecemetery.com

or call Mercer Ticket Sales at 478-301-5470

Photo by Milton Heard

Presenting Sponsor

10th Annual

Presented by theJazz Association of Macon

Saturday, October 19, 12–6

pm • Riverdale Drive, Macon

Presented in Partnership with Neighbors of Riverdale Drive MaconJazz.org

After Party Featuring Mose Davis8pm at Twang Southern Tastes & SoundsRose Avenue, Payne City

Live Jazz Featuring

The EKC Quartet and Friends

Dubshack • Douglass Youth Jazz Orchestra

Art Market • Kids Corner • Silent Auction

• Raffle

Free Admission! Lawn Chairs Welcome!

Rain cancels event.Discover The World—Explore The Universe

Discover The World—Explore The Universe

M A C O N , G A

M A C O N

Kick off the holiday season with a gourmet lunch in the Museum while surrounded by beautifully decorated trees.

Then, join us at the Terminal Station for an extravagant evening Gala with open bar, catering by Natalia's, dancing to The Grapevine, and a silent auction.

Thursday, November 14$75/person

Early Bird until October 31$60/person

Wednesday, November 13$50/person

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h o l i d a Y G u i d e 2 0 1 3


Frighteningly Good Feast

Setting the mood: Make sure your invitations set the

tone for a wickedly delicious evening At the party, do a reading of the

classic poem “The Raven” by Edgar Allan Poe

Greet guests with a lawn decorated with tombstones, including RIPs for each of your attendees

Light the lawn with luminaries Give scary or clever names to all the

menu items, such as “Eyes of Newt” – and write them on cards to help set the mood

Serve a stew in a witch’s cauldron – a large cast-iron pot or hollowed out pumpkin. Surround the pot with dry ice and water for a frightening, foggy look

Make enough spritzer to serve in a punch bowl. Freeze cranberry juice in plastic gloves, having washed and rinsed gloves first to remove any residue. When juice is frozen solid, carefully cut off gloves with scissors. Float hands in punch bowl

Halloween isn’t just for the tiny, trick-or-treating set. If you’re looking to host an adults-only Halloween bash this year, try out some of these sweet, savory and, perhaps, spooky recipes – they’re geared toward adventurous, grown-up palates. Don’t forget: decorating to set the perfect mood for your ghoulish feast will ensure the adults have as much fun as the kids on Halloween.

h o l i d a Y G u i d e 2 0 1 3 by lisa PritChard maYField photography by andreW maYField


vodka-Poached shrimp with Bloody mary cocktail sauce1/2 cup vodka1/2 lemon2 teaspoons salt1/2 teaspoon black peppercorns24 peeled and deveined jumbo raw shrimp with tails

Combine vodka, lemon, salt and peppercorns in a large saucepan; bring to a boil over medium high heat. Add shrimp and cook 2-3 minutes or until shrimp turn pink. Drain. Chill shrimp one hour and serve with Bloody Mary Cocktail Sauce.

Bloody Mary Cocktail Sauce:1 cup ketchup 1/2 cup chili sauce3 tablespoons prepared horseradish1 tablespoon vodka2 tablespoons fresh lemon juice1 1/2 teaspoons Worcestershire sauce1 teaspoon hot sauce1/4 teaspoon celery salt1/4 teaspoon freshly ground black pepperCombine all ingredients in a medium bowl.

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chocolate-Dipped Fruit4-ounce bar dark chocolate Dried pieces of mango, papaya and/or apricot

Finely chop chocolate; microwave on 50 percent power until almost melted, about 2 minutes. Stir until smooth. Dip dried fruits in the chocolate, leaving some of the orange-colored fruit showing. Place on a parchment-lined baking sheet and chill until set, about 10 minutes.

Pumpkin mini muffinsThese little muffins are the perfect size for handheld party desserts – their richly spiced flavor is the taste of fall.spiced flavor is the taste of fall.

2 cups all-purpose flour1 1/2 teaspoons baking soda1 1/2 teaspoons ground cinnamon3/4 teaspoon salt1/2 teaspoon ground nutmeg1/2 teaspoon ground ginger1/2 teaspoon ground allspice1/2 teaspoon ground cloves

1 (15 ounce) can pure pumpkin3/4 cup firmly packed light brown sugar3/4 cup granulated sugar3 large eggs3/4 cup vegetable oilButtercream or cream cheese frosting

Preheat oven to 350 degrees. Line mini muffin pans with paper baking cups. Combine flour and next 7 ingredients in a medium bowl. Combine pumpkin and next 4 ingredients in a large bowl. Add flour mixture to pumpkin mixture, stirring just until moistened. Spoon batter into cups, filling 2/3 full. Bake, in batches, 15–17 minutes. Let cool in pans on wire racks 5 minutes. Remove from pans and let cool completely. Spread with buttercream or cream cheese frosting. Makes 5 dozen.

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Make a small cut in center of each cheese ball; insert carrot slice. In medium bowl, mix remaining ingredients. Stir in stuffed cheese balls. Cover and refrigerate 1-2 hours to blend flavors. Stir after 30 minutes. Makes about 48 appetizer bites.


Salmon-carrot Sushi 1 carrot 1 stalk celery Smoked salmon, thinly sliced 1/4 cup soy sauce 2 teaspoons orange juice 2 teaspoons water Orange zest Thin strips of nori (seaweed sheets, found in the Asian-food section)

Cut carrot and celery into matchsticks. Roll up a few pieces each of carrot and celery around the salmon, moistening with wasabi or mayonnaise to seal. For dipping, mix soy sauce with orange juice, water and orange zest. Makes 6-8 “sushi” rolls.

Eyes of NewtThe eyes have it with these ghoulish appetizers, a simple idea with carrot “pupils” inside herb-flecked mini-mozzarella balls.

2 containers (8 ounces each) fresh ciliegini mozzarella cheese (cherry-size balls) – about 2 cups 12 ready-to-eat baby cut carrots, cut into 1/2-inch slices ¼ cup light olive oil

2 tablespoons chopped fresh basil leaves1 tablespoon white vinegar¼ teaspoon salt1 clove garlic, finely chopped


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cheddar and Black sesame cheese strawsSpicy and colorful, these eye-catching straws are fun even for adults and make a great addition to the Halloween table.

1/2 package frozen puff pastry sheets, thawedAll-purpose flour1 large egg1 teaspoon water1-3 teaspoons Asian siriracha hot chili sauce or Dijon mustard3/4 cup finely shredded extra-sharp cheddar cheese2 tablespoons black sesame seeds, or poppy seeds

Preheat oven to 425 degrees. Unfold pastry sheet onto a lightly floured surface. Roll into a 10-by-12-inch rectangle. Lightly beat egg, water and desired amount of sriracha in a small bowl. Brush pastry with egg wash; sprinkle half of pastry lengthwise with cheese. Fold other half over cheese, pressing lightly. Flour pastry and gently roll into a 7-by-12 inch rectangle. Brush top of pastry with egg wash; sprinkle with sesame seeds. Chill 30 minutes.Cut pastry crosswise into ½ inch strips. Twist each strip, and place on a parchment paper-lined baking sheet. Bake 15 minutes or until golden.

mini caramel ApplesYou get all the satisfaction of a caramel apple in one bite, without a messy chin.

3/4 cup light corn syrup1 cup sugar1/2 cup butter1 1/4 cups heavy whipping cream, divided1/2 cup chopped toasted pecans1/2 cup mini chocolate chips1/2 cup decorative mini orange candies or sprinkles2 large red applesAbout 20 slender but sturdy food-safe twigs, such as magnolia (or craft sticks) Heat corn syrup, sugar, butter and 3/4 cup

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plus 2 tablespoons cream in a 3-quart saucepan over medium-high heat until mixture reaches 275 degrees on a candy thermometer, about 15 minutes, stirring often with the thermometer or a wooden spoon once it starts to brown. While caramel boils, prepare the remaining ingredients. Grease a baking sheet and set aside. Put nuts, chocolate chips and candies on individual plates and set aside. Using a 1-inch melon baller, cut apples into balls (you should get 8-10 from each apple). Push thickest end of a twig into each apple ball through skin side to center. Set on paper towels to absorb moisture. Remove caramel from heat when at 275 degrees and pour in remaining 1/4 cup cream, stirring until very smooth (it will come together after about 1 minute) and being careful of any splattering caramel. Dip apple balls into caramel, making sure caramel comes over edges of skin, letting excess drip off. Dip bottom of each ball into either nuts, chocolate chips or candies, then set on the baking sheet to cool. Chill until ready to serve; serve at room temperature. Makes 16-20 mini apples.

Autumn Punch“Punch” is a good description of this festive beverage – a couple of servings pack quite a punch. Add extra cranberry juice if you want it weaker.

2 whole cinnamon sticks5 whole cloves1/3 cup sweet vermouth1/3 cup dry vermouth2 cups cranberry juice2 tablespoons sugar2 bottles dry white wine, such as Sauvignon Blanc1 bottle full-bodied dry red wine, such as Cabernet Sauvignon1 cup apple brandy1 cup citrus vodka1 orange, sliced1 lemon, sliced

Simmer spices, vermouths, cranberry juice and sugar in small saucepan. Remove from heat and let steep one hour. Chill remaining ingredients in a large container. Strain spice mixture into wine mixture and chill until ready to serve.

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Dressing up for ThanksgivingThanksgiving has always been my favor-ite holiday. For me it’s all about family. We have spent the last 34 Thanksgivings (with two exceptions) at Fripp Island. This is the time we have both sides of our family together. We have the same menu every year, and each member knows exactly what they are to bring. My favorite part of the meal is not the turkey, but the dressing and gravy that goes on top. We have used the same recipe for years, and I wouldn’t think of making a change. I believe it is the bacon and bacon drippings that make it so delicious. I always make it ahead and freeze it. I have to double the recipe and sometimes triple it, depending on the number of guests.

Another wonderful recipe for dressing came from the late Neva Fickling. In 1986, a small group worked all summer to put together a cookbook, “A Collec-tion of Selected Recipes and Beautiful Homes.” This book was to raise money for the preservation of the Sidney Lanier Cottage. Neva and Bill Fickling’s country game lodge in Monroe County was the ideal setting for Thanksgiving dinner. The dressing recipe she provided is easy to do since you don’t have to make the cornbread from scratch. The sausage and spices that are optional make the dress-ing a little different, and the sauce made using fresh cranberries is a real treat. I tried serving it over vanilla ice cream and it was not only delicious, it was pretty.

According to The History Channel website, talk of “stuffing” and “filling” is sacrilegious to Southern cooks, who insist that “dressing” be served—and that this dressing be cornbread-based. The name of the dish first appeared in the 1850s when Victorian sensibilities took offense at the blunter term “stuffing,” a term from the 1500s. (It was around that same Victorian time that “dark meat” became a synonym for indelicate chicken legs and thighs.) The term dressing stuck in the South, where the dish made use of a staple of traditional tables: cornbread. Pork was often added, either in bacon form or, more commonly, as salt pork. Since many Southern cooks had plenty of stale biscuits to spare, a biscuit-based dressing became standard in parts of the Deep South.

by alaCia rhame

h o l i d a Y G u i d e 2 0 1 3


Mercer University School of Medicine welcomes

Dr. Eilen specializes in the prevention, diagnosis and management of cardiac and vascular diseases,

and he is trained in coronary, structural and peripheral interventional procedures.

Dr. Eilen is board certified in transthoracic, trans-esophageal and stress echocardiography,

and has special certification in vascular ultrasound.

Dr. Eilen is currently accepting new patient referrals.

Office Hours: Monday-Friday, 8 a.m. - 5 p.m.

Dana Eilen, MDBoard Certified, Cardiology &

Comprehensive EchocardiographyAssociate Professor, Internal Medicine

657 Hemlock Street, Suite 200 • Macon, Georgia 31201 • (478) 301-2109

6010 Peake Road, Macon, Georgia 31220 • www.stratford.org

Watching a child’s mind, body and spirit grow is

one of the most rewarding experiences for an

educator. At Stratford, small class sizes, low teacher to

student ratios, afterschool tutorial programs, learning

support services, character education and a wide range

of co-curricular activities are some of the ways our

students are nurtured. We strive to help students find

their gifts and talents, explore new areas, overcome

personal challenges and become stronger, self-reliant

individuals. Nurturing a student for growth and suc-

cess in their personal endeavors is one way that we are ...Uniquely Stratford.

Preschool Admissions oPen houseSunday, Oct. 20, 2-3 p.m. For information call 478-477-8073 ext. 298

Uniquely Nurturing

Stratford Academy does not discriminate on the basis of sex, race, color, religion or national origin in the administration of its educational programs, admissions policies, financial aid policies, employment practices or other school-administered programs.

Turkey and DressingNeva’s Dressing1 box Dixie Lily cornbread mix1 (8-ounce) package Pepperidge Farm herb or cornbread dressing2 cubes beef bouillon1 cup turkey stock¼ cup water1 egg, beaten1 medium onion, chopped fine4 ribs finely chopped celery1 ½ teaspoons poultry seasoning1 6-ounce can salted almonds

Preheat oven to 325 degrees. Cook the cornbread mix according to package instructions. Crumble, cool, and add Pepperidge Farm dressing. Add 2 cubes beef bouillon to 1 cup turkey stock. Mix in ¼ cup water. Set aside. Mix the cornbread and dressing together with the seasonings and almonds. Add stock mixture (re-serving small amount) to beaten egg. Mix all ingredients well and pour the small amount of reserved stock over mixture. Soak overnight. Bake covered 325 degrees 1 hour. Remove lid last 20 minutes of cooking time. Note: (1 ½ pounds pre-cooked fresh pork sausage can be added to dressing mixture) Cook sausage and drain well before adding. Also, fresh leaves of sage, oregano and thyme to equal 1/3 cup give an added distinct flavor to this dressing recipe.

HERITAGE RECIPES

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My Cornbread Dressingcornbread ingredients: 2 cups cornbread1/2 cup flour1 teaspoon salt1 teaspoon sugar2 1/2 teaspoons baking powder1 beaten egg 5 tablespoons melted butter 2 cups milk

Dressing ingredients:1/2 pound bacon (8 to 10 slices)1 cup celery chopped1/4 cup chopped onion1/4 cup bacon drippings1/2 cup water3 cups coarse cornbread crumbs3 cups fine breadcrumbs, lightly toasted in oven1 cup chicken or turkey broth

Mix the first five dry ingredients. Add the beaten egg and melted

butter. Stir in milk and mix well. Pour into hot, greased cast iron

skillet or cornbread pan and bake at 400 degrees about 45 minutes.

In skillet, cook bacon until crisp; drain reserving ¼ cup of drippings.

Crumble bacon and set aside. Combine celery, onion and water.

Cover and cook until barely tender, about 7 minutes. Combine

bacon, reserved drippings, vegetable mixture, cornbread crumbs,

bread crumbs and chicken or turkey broth. Toss well. Bake covered

in 1 1/2 quart casserole at 350 degrees for 30 minutes. You may

freeze this.

Bill’s Cranberry Sauce1 3/4 cup sugar

1 cup water

1/4 cup orange juice

4 cups fresh

cranberries, cleaned

2 teaspoons orange

rind grated

In an enamel saucepan, combine sugar, water

and orange juice. Bring the liquid to a boil over

low heat, washing any sugar crystals clinging to

the sides of the pan with a brush dipped in cold

water. Simmer the syrup for 5 minutes, or until the

sugar is dissolved. Add 4 cups rinsed and picked-

over cranberries and cook the mixture over mod-

erately high heat for 4 to 5 minutes. (The berries

should have popped open.) Stir in 2 teaspoons

grated orange rind. Allow the sauce to cool, and

then refrigerate. Serve in cut glass or crystal bowl.

Yields 1 quart.



I -75 Exit 136 - Perry478.987.1584www.mymobley.com

Home for the Holidaysh o l i d a Y G u i d e 2 0 1 3


Bubbling cauldron cheese Dip with Bat wing DippersThe focus here is on “easy.” No eye of newt or wing of bat in this creamy dip; just an easy mix of melted cheeses and garlic.

One loaf (16 ounce) prepared cheese

product, cut into cubes One container (8 ounce) reduced fat chives-and-onion cream cheeseOne cup shredded sharp cheddar cheese1/2 cup milk1 large clove garlic, finely choppedBlue corn tortilla chips

In 1 1/2 quart microwavable bowl, mix all ingredients except tortilla chips. Microwave uncovered on high 5-8 minutes, stirring every 3 minutes, until cheese is melted and dip is smooth. Serve warm with tortilla chips.

Devilish EggsHorseradish livens up these deviled eggs, giving them a bit of a “kick.”

6 eggs3 tablespoons mayonnaiseOne tablespoon chopped fresh parsleyOne tablespoon prepared horseradish1/2 teaspoon ground mustard1/8 teaspoon salt1/8 teaspoon pepper

In 2-quart saucepan, place eggs in single layer; add cold water to at least 1 inch above eggs. Cover and heat to boiling; turn off heat. If necessary, remove pan from heat to prevent further boiling. Cover and let stand 20 minutes. Immediately run cold water over eggs or place them in ice water until completely cooled. To remove egg shells, crackle shells by tapping gently all over; roll between hands to loosen. Peel, starting at large end. Cut lengthwise in half. Cut a thin slice off the bottom of each egg so it will stand up without falling over. Transfer yolks to small bowl; mash with fork. Set egg whites aside. Stir mayonnaise, parsley, horseradish, mustard, salt and pepper into yolks. Fill whites with egg yolk mixture, heaping it lightly. Use a teaspoon to fill the egg whites and to spread the yolk mixture easily and neatly into the whites. Cover and refrigerate up to 24 hours. Makes 12 servings.


‘Tis the season for a fall foliage foodie tour in Virginia’s romantic wine country. Pack up, grab your partner and take the first flight you can catch from Atlanta to Roanoke, Va. Order your next flight of wine, beer or cider in an elegant parlor, a rowdy pub or maybe a rustic barn. Wine Enthusiast selected Virginia as a 2012 Top 10 Wine Travel Destination. The historic commonwealth is home to 230 wineries, 25 wine trails, nine winemaking regions and seven American Viticultural Areas (AVAs). Auto enthusiasts can drive, preferably in a convertible, about 483 miles to reach Roanoke from Macon.

A charming walkable city, Roanoke is a foodie paradise, with an impressive 68 independent restaurants located in its vibrant downtown district. Only one chain sandwich shop (a lone Subway) remains open in the city center. The

Historic Roanoke City (farmer’s) Market is open daily in the heart of downtown with locally sourced produce, fruits, vegetables, herbs and homemade treats. Start your culinary adventure at one of these hot spots:

local roots1314 grandin road, SWlocalrootsrestaurant.comCooking with SOLE (sustainable, organic, local, ethical) sourcing from 40 local purveyors and growers, ultimate farm-to-table culture

jack brown’s burger joint210 market St. | jackbrownsjoint.comWaygu (cross between Kobe and American Black Angus) beef burgers, 50 craft beers, cowboy hipster vibe

blue 5 312 Second St. | blue5restaurant.comSouthern-inspired upscale cuisine, extensive microbrew selection and nightly live music

regency room at hotel roanoke110 Shenandoah ave. hotelroanoke.comLocally sourced continental cuisine, impressive wine list and historic hotel settingtravel tip: Discover the stunning beauty of autumn in Virginia’s Blue Ridge with accommodations at Hotel Roanoke, an award-winning downtown landmark, starting at just $119 a night (based on availability).

a natural Place to Fall in love True love usually begins with a crush. The autumn splendor of the Blue Ridge Parkway seduces hopeless romantics

Virginiais for Wine Lovers

Discover one of Wine Enthusiast’s top 10 wine travel destinations

by kathy hoskins


and hapless tourists with a magnificent color display along the famous panoramic route, featuring spectacular mountain vistas, scenic hiking trails (including the challenging Appalachian Trail), brisk mountain streams and wondrous waterfalls. Virginia has officially proclaimed October as Wine Month, to celebrate the fall foliage and grape harvest season. Begin your expedition like Lewis and Clark, who were commissioned by President Thomas Jefferson to officially explore the Louisiana Purchase. While traveling through Virginia’s Botetourt (pronounced bot-uh-tot) County, William Clark took a fancy to a local girl and returned to Fincastle to marry her when his famous tour was over. The Botetourt Wine Trail is a charming diversion, beginning just off the Blue Ridge Parkway featuring three local wineries. One of these local vintages is sure to tempt you, too.

botetourt Wine trailblue ridge Vineyards540-798-7642 | blueridgevineyard.comLocated at the head of the Shenandoah Valley, Blue Ridge Vineyard produces old-world wines such as gewürztraminer, pinot noir, riesling and cabernet franc. Panoramic mountain views from rustic barn tasting room with wooded hiking trails on 300-acre estate. Four-generation family operation uniquely hand crafts wines from old-growth vines. Open March through December, Wednesday to Sunday, noon-6 p.m.

Virginia mountain Vineyards540-473-2979 | www.vmvines.comLocated on 100 acres, near historic Fincastle. First-generation family-owned and operated vineyard and winery. Variety of sweet and dry wines produced from 100 percent Virginia-grown vinifera vines. Picnic gazebo and lovely mountain views. Open Wednesday-Saturday, noon-6 p.m. and Sunday noon-6 p.m. from March 15-Dec. 15.

Fincastle Vineyard & Winery540-591-9000 | fincastlewine.comBotetourt County’s first family farm winery. Fine wines from old-world vinifera grapes cabernet sauvignon, cabernet franc and chardonnay. Traditional Bordeaux small-scale techniques. Winery tours and tasting room. Charming B&B in old farmhouse adjacent to the winery. Open Thursday through Monday, 11 a.m.-6 p.m. year round.

Signature Stop: chateau morrisette287 Winery road SW, Floyd, Va., 540-593-2865 | thedogs.comYour passion will grow stronger with each passing mile as you travel to Chateau Morrisette, where this fabulous foodie affair reaches its peak. The French-inspired winery sits graciously on a mountain top offering stunning panoramic views painted with the palette of autumn, perfectly manicured gardens, elegant dining with impeccable service, innovative cuisine prepared by an executive chef, an impressive wine cellar and an expert sommelier. What’s not to love? The Morrisette family planted their

is for Wine Lovers

Wine Tasting TipsWhile wine tasting can be very subjective there are a few guidelines most wine connoisseurs recommend following when sampling new wines.

technique: look at the Wine You can tell a lot about a wine simply from its appearance. The color of a wine can vary tremendously, even within the same type. For example, white wines can range from green to yellow and even brown. Red wines can vary from a pale red to a deep brown red. Pour a small amount of the wine into a clear glass to see its color. Using a white background such as a tablecloth or piece of paper will give you the best view of its true color. Tilt the glass slightly to observe the edge or “rim” of the wine. If it has a slightly purple-ish color it may indicate that it is a young wine while aged wines usually display a more orange or brown tinted rim. Another tip is to swirl the wine in the glass. This will show the body and thickness of the wine. A thicker wine usually indicates a stronger sweet flavor or higher alcohol content.

technique: Smell the WineSwirling the wine also helps to release the aroma, also known as the “bouquet” of the wine. Take a deep whiff of the aroma and then concentrate on what you smell. It can be difficult at first to describe what you smell, but after some practice it becomes easier to distinguish certain aromas from others. Some common aromas of wines are fruit, flowers, earthy, wood, herbs and spices.

technique: taste the Wine The most important quality of a wine is its balance between sweetness and acidity. When judging a wine for the first time you want to take into consideration not only the body and texture of the wine but your initial feeling as you first taste it. Also reflect on the aftertaste left behind once you’ve swallowed the wine. You always want to consider its overall flavor and balance. If the wine is dry, is it supposed to be? Ask yourself if the taste is appropriate for the type of wine you are sampling. With these three steps and a little bit of practice, you can be a wine connoisseur in no time!

first grape vines in the Blue Ridge Mountains near Floyd in 1976, when there were no other working wineries in Virginia. In 1982, David Morrisette produced his first commercial wine (in his basement with the help of Hans, a black Labrador Retriever). Hans later inspired the Chateau Morrisette’s s crest design, vintage names and pet-friendly culture. Chateau Morrisette has grown to become one of the largest wineries in Virginia, producing 60,000 cases of 19 different wines per year.

Signature Wine: black Dog Wine A unique blend of chambourcin, cabernet, merlot and petit verdot producing an exceptionally smooth semi-dry red wine. Its appealing spicy character and medium body enhance many dishes as well as light hors d’oeuvres. Reasonably priced at $11 per bottle, Black Dog Wine has become a customer favorite, noted for smoothness and value.Signature event: Black Dog Wine and Beach Music Festival, Saturday, Oct. 12, 11 a.m.-5 p.m. Admission includes wine tastings, souvenir wine glass, winey tour and beach music concert by The Tams. Advance tickets $25. Gates open at 10 a.m.

after the love affairAfter such an intense (yet brief) love affair, it may be hard to rekindle your passion for local fare when you return to your regular routine. Fortunately, you can always continue your new relationship. Try these chef secrets to spice things up and to keep the home fires burning.

hotel roanoke chef SecretsIn 1938, Chef Fred Brown developed these recipes when asked to come up with something memorable for the Regency Room in the Hotel Roanoke. The signature dishes are still served today.

HOTEL ROANOKE PEANUT SOUP2 quarts chicken broth1 pint peanut butter1 small onion diced1/2 cup ground peanuts1/4 pound butter1/3 teaspoon celery salt2 branches celery diced1 teaspoon salt3 tablespoons flour1 tablespoon lemon juice

Melt butter in cooking vessel and add onion and celery. Sauté for 5 minutes, but do not brown. Add flour and mix well. Add hot chicken broth and cook for a half hour. Remove from stove, strain and add peanut butter, celery salt, salt and lemon juice. Sprinkle ground peanuts on soup just before serving. (Serves 10)

SIGNATURE WINE COCKTAIL: BLACKBERRY SANGRIA2 ounces Blackberry Wine2 ounces Chambourcin WineJuice of one orange wedge1 ounce soda waterIceCherries and oranges for garnish

HOTEL ROANOKE SPOONBREAD1 1/2 cups corn meal5 eggs1/8 pound butter2 cups milk1 teaspoon sugar1 1/2 cups boiling water1 1/3 teaspoon salt1 teaspoon baking powder

Mix corn meal, salt and sugar together and scald with boiling water. Add melted butter. Beat eggs and add milk to eggs. Combine two mixtures and add baking powder. Pour into baking pan and bake 30 to 40 minutes at 350 degrees. ( Serves 10)



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Cook sweet potatoes in water until tender. Drain and mash with fork, mixing with cinnamon and salt. Layer with blueberries and walnuts when rolling sushi.

rolling the SushiUse bamboo mat wrapped in plastic. Place on flat surface. Lay out two large collard leaves to make a rectangle. Take a cup of water and squeeze one lemon

into the water. Dip hands in lemon water. Take rice and make a smaller rectangle over the collards. Take a spoon and make a line of the mashed sweet potatoes closest to you on the rectangle of rice. Add blueberries and walnuts. Carefully use the bamboo mat to roll together. Slice roll into equal pieces. For a different roll, substitute green tomatoes and beets for sweet potatoes, blueberries and walnuts.

Serve with soy-molasses sauce (equal parts of each, mixed well) and coriander-chive sour cream (1 cup sour cream, tablespoon of coriander, chopped chives).

Pairing: Sommelier Will May recommends pairing with Chateau Morrisette’s signature Our Dog Blue, a white muscadine vintage that retails in wine markets for $10.99.

CHEF STERLING’S SIGNATURE SOUTHERN SUSHI making the rice3 cups of sushi rice3 1/4 cups water1/4 cup rice wine vinegar

Rinse uncooked rice with running water until clear. Bring rice to a boil, cover and reduce heat. Cook until liquid is gone and rice is tender. Remove from heat, stir and let sit covered for 10-15 minutes. Turn rice into bowl and mix with vinegar.HINT: Rice is best used at room temperature

Prepare the collard leaves20-25 large collard leaves, base stem removed.2 gallons of water1 cup white vinegar4 large sweet potatos, peeled and cubed.1 teaspoon cinnamon1/2 teaspoon saltblueberrieswalnuts, choppedwater

Boil leaves in water and vinegar until remaining stems are just tender. Remove from water and chill.


Yes, it’s October and yes, Christmas is just a few months away. It’s hard for me to believe – each year seems to move faster and faster. I looked down for one minute and the next thing I know Starbucks is featuring their Pumpkin Spice Latte and Samuel Adams’ Octoberfest is back. Winter is my favorite time of year – the cool weather, Halloween, Thanksgiving, Christmas, and extended time with family. It just doesn’t get any better. To help you enjoy the holiday season, I’ve put together a shopping list for you to help remove the stress of last minute shopping. Each of these gifts is techie-approved for the gadget lover in your life (our web developers really came through in helping make these suggestions).

Smart Watch The next wave in mainstream smart devices is the watch – there are a few in production and several more ready to hit the market within the next year. Way beyond telling time, the smart watch makes the world’s information more accessible than ever. Current models offer capabilities similar to your smart phone, but the future is very bright – models will soon monitor your pulse, measure your temperature, and record your sleep patterns. Some say the smart watch has the capability to become another organ. I know, crazy right? But it’s true – there’s a whole movement behind this idea (“the quantified self”).

the Samsung galaxy gear ($299, Wireless Provider) plays off the popularity of their Galaxy phone and

has sold well, though reviews haven’t been overly positive. There are other models that are less known, but may be more user friendly and technologically advanced, such as the Pebble Watch ($149, Best Buy). Whichever model you decide on, be sure to read the reviews and capabilities before making a decision. There’s another device that’s very interesting – it isn’t a watch, and doesn’t provide web surfing, but it does provide some of the features today that we expect the watch to have in the future. It’s called UP ($129, Jawbone.com) and it’s a bracelet that is designed to be worn 24/7, is water resistant, and has a 10 day battery life…and it tracks your sleep, both at night and power naps, and daily

activity. It has an idle alert, smart alarm, and an insight engine, which analyzes your daily activity and offers suggestions for health optimization.

google chrome cast Utilizing wireless technology for your TV is nothing new, but Google may have just made it easier (and less expensive) than anyone else’s version. The new Chrome Cast ($35, Google.com) works in a similar way to Apple TV and Roku, but for a third of the price. Simply plug in the device to your HDTV and gain access to movies, TV shows, music, Netflix, YouTube, and more. It is controlled by your smart devices, so you don’t need to learn anything new. The Chrome Cast turns your smart phone or tablet into a remote and casts the video to your HDTV – so you don’t have to watch that tiny screen any longer or be limited by practically inaudible speakers. Simple as that, this is a perfect stocking stuffer that every techie

will love, and one the entire family will benefit from. Know a techie who also enjoys golf? Then the Swing tip ($129, Swingtip.com) is the perfect gift. The device clips onto the golf shaft and weighs less than an ounce. With each swing, it syncs with your smart phone and delivers data on swing speed, path, impact zone, club face angle, and tempo. You can store all of your swings and compare them across five swing checkpoints, as well as view your swing from three animated angles. It also helps you keep track of scorecards and stores them on your smart device, ready to email to all your golf buddies.

WorK smart by MattHeW MicHael

5 Gift Ideas that will please any Techie in Your Life


Portable, bluetooth Speakers The way we listen to music has radically changed over the last ten years, thanks to the popularity of digital music. Purchasing CDs is all but over – just walk through Best Buy and think back just five years; almost half of the store was dedicated to CDs and now it’s almost hidden in one small section. With more people listening to music on their smart devices and through iTunes, Pandora, and Spotify, it makes sense that companies would produce high quality, portable, Wi-Fi enabled speakers. These speakers provide excellent sound to music, TV, movies, video games, and anything else that your smart device plays – and it plays anywhere: under a tree, on a boat, at the beach, in the garage. The most popular is the jambox ($179-$299, best buy) but there are some other models worth checking out as well, especially the newly introduced, waterproof system from Braven ($179-$299, Crutchfield.com).

Smart Devices for the home There are several fairly recent product releases that bring smart technology into the daily operation of your home. The most recent is a home security gadget called canary ($199, canary.is). The detector has an HD camera, night vision and a microphone for your standard surveillance, and it offers monitoring services for your home’s temperature, humidity, and air quality. But the best feature is that the device connects seamlessly to your smart phone, offering you real-time video feed and data, whether in your bedroom or across the country. the august Smart lock ($199, august.com) for your home allows you

to lock, unlock, and share entry with friends all through the power of your smart phone – better yet, no more keys. Create 24/7 keys for your family or create a 2 hour key for your housekeeper – it will expire when the cleaning is completed. If your phone is in your pocket or purse, the door magically unlocks as you approach, hands free. The system also keeps a full log of who entered and when, which is a great bonus for those with sneaky teenagers. the nest ($249, best buy) may be the device you’ve heard the most about – it’s definitely the most widely used of the three. This device allows you to adjust the temperature inside your home from your smart phone, which is great, but what’s even better is the device learns your habits and can automatically adjust the temperature for you. So, you leave for work every morning at 6:30am and return at 5:30pm – the Nest will begin to cut back your heating or cooling output during the hours you are most often away. The gadgets I’ve recommended are fun, for sure, but they also offer solutions to help you work and play smarter. There are new gadgets entering the market every day, but these are just a few of the ones that are sticking and have a large user base, which helps work out the kinks. There will be always be new and improved models, the inevitable 2.0, but each of these gadgets are safe to start using this holiday season.

Matthew Michael is co-founder of M&R Marketing Group, a full-service marketing shop located in Macon. M&R specializes in website and graphic design, branding services, and marketing strategy. He is married to Kim and they have three sons – Garner Jackson, Riley James, and Harper Case. He can be reached at [email protected].

“These gadgets are fun, for sure, but they also offer solutions to help you work and play smarter.”


Four years ago, the College Hill Corridor initiative wasn’t much more than a 214-page, spiral-bound master plan. Today, that same plan is dog-eared, full of scribbled notes and checked-off like an intense dinner party shopping list. And the College Hill Corridor, the two-mile area that stretches from Mercer University to downtown and from I-75 to New Street, is a visibly changed, socially thriving testament to the success of our community when we drive the effort to be the neighborhoods where we want to live, work and play.

Signs of the timesWith the brightly branded bike racks and new signage pointing to numerous city attractions, the location of the Corridor proudly proclaims, “You are here!” Whether you are driving – or ideally, walking or cycling – through the area, College Hill signage has become a signature. That signature is strongly noted with the College Hill insignia, a square encompassing four rounded swirls, modeled after a stamped pattern found along some of the neighborhoods’ historic sidewalks. The series of directional signs were paid for by a Knight Neighborhood Challenge grant, which continues to accept applications for funding ideas through the Community Foundation of Central Georgia. This same grant was responsible for the new, artisan-crafted Washington Park sign (built with actual stones from the park) at the corner of Washington Avenue and College Street and will also cover signage at Tattnall Square Park and a series of pedestrian-friendly map kiosks throughout the Corridor in the coming year. All of the designs and locations were determined with community input at one of the corridor’s many public meetings.

talking trashCheck out the new trash receptacles found throughout the public parks like

Tattnall, Washington and Coleman Hill. The new receptacles put a literary spin on the simple act of “waste not, want not” with famous quotes and snippets of poetry from some of the greats, like Macon’s own Sidney Lanier. Solar-powered Big Belly Trash

Compactors, complete with a unique “vintage” College Hill design, will soon be installed in the parks, putting an environmental priority on reducing waste and encouraging the community to leave our parks better than we found them.

More Than a LocationThe Latest in the College Hill Corridor

by JessiCa Walden photography by marYann bates

going greenerAs the community’s love for revitalization grows deeper, the Corridor continues to also grow greener. New cycling “sharrow” markings will soon continue along College Street and extend to Riverside Drive to encourage cycling as an alternative mode of transportation. In Mercer Village, four electric vehicle (EV) charge stations have been installed. They were provided free of charge as part of a federally funded EV project. The stations make Mercer Village the only location in the region offering EV parking adjacent to restaurants and public green spaces. All EVs feature GPS systems updated with the location of available chargers. Mercer Village’s proximity to I-75 makes it an ideal stop for travelers and adds to its appeal as a destination.

Destination incredibleOne of the most recognized successes of the College Hill Corridor is the vibe created by the thriving events held within the area. From the Mardi Gras parade in Mercer Village to a community kazoo sing-along at Second Sunday, to the triumphant return of Mercer Football and the tailgating that tags along, the Corridor has the event calendar covered. The free monthly concert series Second Sunday in Washington Park didn’t let record rainfall get in the way – the audience embraced it. When Nashville country act Stevens Layne (led by Macon’s own Molly Stevens) had to end their show early due to showers, College Hill Alliance interns rolled out two giant plastic tarps and concert-

goers of all ages enjoyed the giant community slip n’ slides. Even the Magnolia Street Soapbox Derby, organized and operated by a group of dedicated neighborhood volunteers, held the race in spite of April showers. Second Sunday’s attendance continues to swell. The free concerts now average more than 1,000 people per show and continue to showcase a mix of local and regional artists. Closing out the concert series Oct. 13 will be the one and only Percy Sledge and his band the Blues Masters, who are based in Macon. This will also be a homecoming for Sledge, who was represented by Macon’s Phil Walden Artists and Promotions when “When a Man Loves a Woman” became one of the fastest-rising R&B singles of all time.

Mercer Village hosts quarterly street party festivities and is a football tailgating hot spot. Christmas in the Village, which will be complete with a snow machine, is on Dec. 5.

Dollars and SenseWhile the success of the Corridor is most visible in its ever-transforming social and physical landscape, it can also be translated in economic impact. This summer, the city of Macon released an economic analysis that showed an increase in property values and tax incidence. From 2002 to 2011, total property tax income increased by nearly $1,000,000 within College Hill. Much of this increase was because of rehabilitation of abandoned houses and construction on empty land, meaning crime was reduced, blight was

More Than a LocationThe Latest in the College Hill Corridor



eliminated and taxpayers saved money by avoiding demolition. In the last four years since officially launching the College Hill initiative, the corridor has seen more than $20 million in commercial investment and $5 million in newly constructed or rehabilitated homes.

new businessSo, what’s next for the Corridor? How does the momentum continue? How is sustainability achieved for future generations to come? The answer lies in the Corridor’s original mission: to attract and retain the best and the brightest. The College Hill Alliance has been charged to develop a climate and culture that keeps the creative class in business.

College Hill is also re-visiting and updating the original master plan with Interface Studio, which originally assisted the community in its creation. On a recent visit to Macon, Interface’s Scott Page said the progress College Hill has made since adopting the master plan is a true indicator of the community’s belief in this project. “Their achievements,” he said, “have far outpaced our expectations and serve as a model for other communities to emulate.” Jessica Walden is the director of communications for the College Hill Alliance, the full-time administrative staff funded by a grant from the John S. and James L. Knight Foundation to Mercer University. Visit collegehillmacon.com.


Answering questions about your four-footed family member

eDitor’S note: tailsSpin store owners, Jusak yang bernhard and Jeff Manley, answer readers’ questions about pet ownership and care. Send your questions to [email protected] or post them on the Macon Magazine Facebook page. tailsSpin is a pet store located in downtown Macon on Mulberry Street. the store, which also has two other locations, was recently recognized as “retailer of the year: employee relations and training” by pet product new international Magazine.

The column serves as a forum for providing information for the betterment of our pets, but always consult your veterinarian for extended discussions regarding your pet.

A Weighty Issue for PetsHere’s a scenario that we can all relate to – you’re enjoying a meal while your cat or dog is staring intently at you. You glance back at him or her and think “How can I deny that cute face?” So you share some of your food. Maybe it’s because you have already stuffed yourself and can’t finish your meal, or you just want to reward your pet. Food feels like a quick reward for both of you. But, as far as your pet is concerned, realize that the food you’ve just given is most likely full of sugar and carbohydrates that are not nutritious for your cat or dog. Too much of this rewarding can lead to your pet gaining unnecessary pounds. No one likes the thought of being called fat. The problem lies in the sensitivity of the issue. It’s just human nature that we don’t like being told that we are overweight or obese, even though we realize the health risks we are putting ourselves in. Loving your pets like your own children conjures up this sensitivity as well. We take offense when we are told that our pets are obese and in need of losing weight. With pets, just as in humans, the problem stems from lack of exercise and from overeating, especially unhealthy snacks and foods. This delicate issue of obesity can be awkward to discuss between veterinarians

and pet owners, as it may seem to imply the owners have done something wrong. Some respond defensively or see it as a reflection of their own lack of exercise and struggles. A recent study by the Association for Pet Obesity Prevention shows that more than half of dogs and cats in America are obese. With about 170 million pets, it is estimated that 41 million dogs and 47 millions cats are overweight. These extra pounds can lead to costly health problems. Heart disease and diabetes are common in pets that are obese, as it is with their two-legged counterparts. According to Petplan USA, a pet insurance company, it costs more than $900 to care for a diabetic dog or cat. Treatment for arthritis and ligament tears from pets who are overweight and have weak joints contribute an average of $2,000 to vet bills. In 2011, pet owners insurance claims increased 253 percent for diabetes, more than 30 percent for heart diseases and approximately 350 percent for arthritis claims. The risk of pet obesity can be increased by genetics, high-fat diets, overeating, lack of exercise and health problems such as hypothyroidism. For pets, gaining a few pounds can add a lot of stress to their bones and organs, because of their smaller bodies. These extra pounds may also contribute to a shorter lifespan.

Technically speaking, common health problems may include: orthopedic disease, diabetes mellitus, abnormalities in circulating lipid profiles, cardiorespiratory disease, urinary disorders, reproductive disorders, neoplasia (mammary tumors, transitional cell carcinoma), dermatological diseases and anesthetic complications. Pet owners should consult with their veterinarian when determining an ideal weight or diet regiment for their pets. To help make educated decisions regarding weight ranges for different breeds, visit The Association of Pet Obesity’s website at http://www.petobesityprevention.com/ideal-weight-ranges/. It’s important to analyze what you are feeding your pets by simply reading the printed labels and guaranteed analyses on the bags. Determining calorie content may be more of a challenge, as manufacturers aren’t required to provide this information. You may want to check their websites for more detailed information or call their customer service desk and ask. As always, we feel that corn, wheat or soy are used as cheap fillers. The use of these carbohydrates requires owners to feed their pets more cups of kibble to get the needed nutrients, therefore, adding to a higher caloric intake.

petsperts


SpeaKing oF pet HealtH, tailsSpin pet Supplies and the blue buffalo pet Food company are teaming up with a few other stores to raise awareness of, and much needed funds for, pet cancer. the WoofWoof 5K run/Walk over pet cancer is nov. 2 in Savannah. See WoofWoof.com for more information.

Use an accurate measuring utensil when scooping out your pet’s food. Using a scoop that appears to be 8 ounces but is actually larger, such as a coffee mug, ends up being an easy way to overfeed. Seek medical supervision before putting your pet on a strict diet, as calorie restriction can be harmful. Cats, unlike dogs, need to nibble and do not do too well with starvation. A large reduction of calories can signal a cat’s body to store fat to the liver to be converted to glucose. Over time, however, excess fat deposits in the liver can cause hepatitis in cats. As a simple rule of thumb to check if your pet is at an ideal weight, run your palms over the rib cage of your pet. Make sure that you can easily feel the ribs. View from above to see that your pet has a waist that is a bit smaller than its shoulders and back. View from the side to make sure that the stomach is tucked behind the rib cage. Just as it goes for humans, increasing your pet’s exercise activities, along with maintaining a healthy diet by means of both the quality and quantity of food, is a smart strategy for better health and lower vet bills.


You can design your landscapes around deer-tolerant plants, but it usually ends up being boring. There are other options. I have a few solutions to keep the deer at bay. The first thing that I use on a regular basis is a spray. I know what you are think-ing now, but I have had a good experience

with a spray called Deer Out. I don’t believe anyone carries it locally, but it is available on Amazon. It has done a wonderful job of protecting the 60 flats of violas I plant at my home and even our winter garden that is full of lettuce, cabbage and other deer desserts. It’s all natural, does not wash off, and has a pleasant peppermint smell. I usually spray every two weeks to a month during the winter and once a month on my roses in summer. Another thing that works well is a Rain Scarecrow, also available on Amazon. This is a stake sprinkler that’s hooked to a garden hose. It has a motion sensor that will spray a few bursts of water to deter deer. The sudden action of an impact-style sprinkler is enough

to keep the deer away from your garden. While both of these work, there are a couple of drawbacks. I love Deer Out, but you have to remember to apply it. If you go a couple months without spraying, your hydrangeas, hosta and roses are at risk. And with a Rain Scarecrow, a garden hose is left pressurized all of the time and that bothers me. It just looks bad, who wants to look at a 2-foot-tall sprinkler in front of their flowers? It also requires a nine-volt battery. What happens when the battery dies? There is a better solution. It is some-thing I have been thinking about for the past year. I have finally installed one at my home and have been testing and tuning it over the last couple of months.

By Rick Wallace A d v e r t i s e m e n t

Don’t let Deer DeStroy your lanDScaPing

One of the worst things in the winter is to wake up in the morning and realize your flowers or your garden has been vandalized by deer. They are a real nuisance in certain parts of Macon. One of my employees lives in Stone Edge, and deer will walk up to him and eat out of his hand.

Southern Gardens



I’ve tied my existing sprinkler system into a motion sensor. This sensor has a photocell built in to it so you don’t have to worry about it running during the day. The sensor is powered by a 120-volt line from your house, so there are no batteries to worry about. It is then fed to an irrigation valve that will open when the sensor is trig-gered. You can have one sprinkler on the zone or an entire zone of existing sprinklers. You don’t have to look at an ugly sprin-kler in the middle of your landscape since these are pop-up sprinklers. I have had the best luck with the Rain Bird Maxi Paw. I initially tried a golf course-style sprinkler head. Maybe I was looking for vengeance. I wanted to pelt them with a fire-hose-like 20-gallon-per-minute blast for their past transgressions of destroying my flowers, but I felt it just moved too slowly. The impact style pop-up head moves very fast and the ratcheting sound is enough to make any-body or anything jump out of the way when it pops up suddenly. The motion sensor I am using has a 70-foot target range and a span of 180 degrees, and the Maxi Paw sprinkler has up to 50-foot range depending on the pressure. The wonderful thing about this

system is you don’t have to worry about a faucet dripping or a hose exploding. You don’t have to remember to apply a spray. Just plant your flowers and blooming shrubs and forget about it.

LawnWorks478-972-1014 cell478-781-6876 faxlawnworks.mefacebook.com/#!/pages/Lawn-Works/233072623459609


MEN WHO COOKFor the love oF Food | by susannah maddux

Keith Fitzgerald loves to eat, and he loves to eat well. It’s part of his family background. “My mother is Italian,” he said. “I grew up eating Italian. We were always eating. There was always food!” An attorney with Macon’s Hogue and Hogue law firm, Fitzgerald has continued his love of food in a very hands-on way. Luckily for his wife, Betsy, and the many friends they love to host in their Shirley Hills home, he definitely knows his way around the kitchen. And, while he’s remained continental in his tastes, he’s moved from Italy to France,

dedicating himself to learning the art of French cooking. In his opinion, French cuisine and techniques form the foundation of many other foods. And he finds great enjoyment in the process of teaching himself a new kitchen technique. So, why French cooking? He admitted turning 40 played a part in it. But it was more than that. He wanted to cook in a different style and wanted to figure out how to do it. He so appreciates that Julia Child brought French cooking to America. She expanded our palate. “Jacques Pepin [cooking] with Julia Child … that’s the coolest thing I have ever seen,” he said.

Fitzgerald’s specialty is Chicken Ballotine. It is a dish made famous by Pepin. It is a whole chicken that has been de-boned and stuffed. Google the name and you’ll find videos of Pepin demonstrating the art of de-boning a chicken. While it may be art, it’s also not for the squeamish who don’t enjoy a hands-on kitchen project. But for any skeptics who think deboning is much too difficult to try: «It turns out to be not that hard,” Fitzgerald said. “It just gets to be kind of a natural thing.” And, now, “I like to think I cook better than my mom.”

Keith Fitzgerald

THE bIRD Is THE wORD The art of preparing chicken ballotine

CHICKEN BALLOTINE STUFFED WITH MUSHROOMS AND SPINACHOne whole chicken, debonedSalt/pepperThymeButterOlive oil

Keith Fitzgerald and a de-boned chicken ready for stuffing

Brunch Sundays 11 a.m. - 2:30 p.m.

Lunch and Dinner: Tuesday -Saturday • 11 a.m. to 10 p.m.(478) 621-4140 • 4420 Forsyth Road, Macon

W W W . H O T P L A T E S G R O U P . C O M


Duxelle8 ounces of Portobello mushrooms (any mushroom will do)1 shallot1 tablespoon of butterLarge package of spinach1 tablespoon of olive oil3 to 4 cloves chopped garlicKitchen twineFirst, prepare the stuffing. For the duxelle, finely chop the mushrooms in a food processor. Finely chop the shallot as well, so the pieces of shallot are approximately the same size as the mushroom pieces. Melt the butter in a 10-inch sauté pan. When the foam has died down, add the shallots for about 30 seconds. Then add the mushrooms. Stir. Cook all the liquid out of the mushrooms, which should take 4 to 8 minutes. Make sure no steam is coming off the mushrooms. Set the duxelle aside in a bowl to cool. Heat the olive oil in the pan and add the garlic. Give the garlic a minute or so in the pan to flavor the oil. Add the spinach. Wilt the spinach by turning it over in the pan until it is reduced in size and the leaves are soft. Drain and set aside to cool. I prefer to keep the chunks of garlic on the spinach as much as possible.

Debone the chicken: For Fitzgerald’s detailed instructions, visit our website.

Stuff the chicken.Sprinkle salt, pepper and thyme on the chicken meat. Spoon the duxelle on the chicken meat and spread it evenly. Do the same with the spinach. Take care to push some of the duxelle and spinach into the wings and legs as well. Carefully close the chicken skin around the stuffing.

Truss the chicken to close it.

Brown the chicken for color.Place a baking pan on medium high heat. Melt a teaspoon or two of butter along with some olive oil in the pan. Place the chicken breast side down into the pan for 5 minutes or so, until the skin is golden brown. Flip the chicken. Pull the chicken off the stove and put it into a preheated 400-degree oven for one hour. After an hour, use a meat thermometer to check if the chicken is done. Let the chicken rest for 10 or more minutes. Twenty minutes is best. When it is time to serve, cut the chicken like a loaf of bread into slices on a platter.

STUFFING FOR CHICKEN Duxelle and spinach

Betsy and Keith Fitzgerald season the stuffing

dining guide


AMERICANThe Back Burner RestaurantThis charming restaurant offers off-street parking and small rooms for a warm and cozy atmosphere, but it also has a private party room that will accommodate up to 40 people for lunch or dinner and 65 people for cocktails and hors d’oeuvres. In addition to the regular menu, chef Christian Losito will prepare special orders while the restaurant specializes in unique dishes such as Chilean sea bass, venison, fresh farm-raised rabbit, veal chop and osso bucco Milanese. A small yet diverse wine list and a full bar are available. Open for lunch and dinner Tuesday through Saturday/ Reservations preferred; major credit cards accepted. 2242 Ingleside Ave. 746-3336.

Bearfoot TavernA sports bar with an extensive menu that goes beyond your typical bar food, with dishes such as Thai Chicken Nachos with bean sprouts, turkey burgers and braised beef tacos. There are also eight beers on tap and 25 bottled beers. Each booth has its own television so you can watch the game of your choice. Hours are Monday-Thursday 4-10 p.m., Friday 4-10:30 p.m., Saturday noon-10:30 p.m. and Sunday noon-10 p.m. It’s also open for overtime and extra innings so there’s no chance of missing your team’s win. 401 Cherry St. 744-4645. The adjoining Wine Cellar is also available to rent for birthdays, graduations, office parties, etc. Call 744-0123 to book the Wine Cellar. hotplatesrestaurantgroup.com

Brasserie CircaThis American brasserie, Circa has spirited classic French and European influences. With its European neighborhood restaurant feel, Circa offers extensive preparations of seafood as well as a raw bar. Large fresh salads and signature sandwiches provide the casual essence of our menu. Our specialty grilled items include a filet, New York strip, and more. In keeping with our brasserie theme, our Sunday Brunch is truly unique. With both lunch and dinner menu items offered and a unique interpretation of classic brunch fare, this will be your perfect spot for starting your Sundays. Tuesday-Saturday 11 a.m.-10 p.m.m Sunday 11 a.m.-3 p.m. 4420 Forsyth Road. 621-4140

Downtown GrillThe exposed brick and atmosphere of this 1890 building create the charming ambience of an old English steakhouse. Serving prime Angus beef, fresh fish and homemade desserts as well as nightly specials, we are dedicated to providing the ultimate downtown dining experience. We also offer a full selection of scotches, cognacs and aperitifs as well as an extensive wine list. Cigar aficionados are welcome — bring your own or choose from our oak humidor. Plan your holiday event in our banquet room, which is available for private parties of up to 50 guests. Serving dinner Monday through Saturday beginning at 5 p.m. We’re in the lane between Mulberry and Cherry and Second and Third streets. 562 Mulberry St. Lane. Reservations are recommended but not required. 742-5999. macondowntowngrill.com

Grits CafeUpscale casual dining offering creatively fun Southern cuisine. The menu features great appetizers like Fried Green Tomato Napoleon, Grits Martini with shitake mushroom cream, Crispy Pulled Duck Flatbread and a Sweet Vidalia Onion Tart. Dinner offers Blackened Salmon over a black eye pea cake, Praline Chicken stuffed with

forest mushrooms and spinach, Wild Georgia Shrimp and Grits, and Ginger Soy Ahi Tuna. Extensive international wine list, signature cocktails and craft beers available. Private dining room for large groups. Open for lunch and dinner, Tuesday through Saturday. Now offering Saturday brunch. Reservations recommended for all party sizes. 17 West Johnston Street, “on the square”, Forsyth, GA. 994-8325 gritscafe.com

Market City CafeCroissants, cakes and desserts baked fresh daily. Superb lunch and dinner specials, pasta, loaded salads, homemade soups, pizza and award-winning desserts. Unique breakfast menu including gourmet coffees and teas. Dinner now being served on Fridays and Saturdays featuring daily seafood and steak entrees. Full bar, excellent wine cellar. Now featuring a new, expanded menu with more choices than ever and a Sunday brunch that begins at 11 a.m. Meeting space available and the restaurant can be reserved for private parties. Full catering services on or off site. Wireless Internet. Open Tuesday-Thursday, 7 a.m.-3 p.m.; Friday, Saturday, 7 a.m.- 9 pm. Sunday 11 a.m.-3 p.m. Closed Monday. , 502 Cherry St., 257-6612.

Nu-Way WeinersLocally owned and family-operated, Nu-Way Weiners restaurants have been serving their famous red hot dogs, hamburgers and other great foods since 1916. As the nation’s second-oldest hot dog restaurant, Nu-Way and has brought widespread acclaim recognition to Macon, having been featured in high profile publications such as The New York Times, Gourmet, Southern Living, and Money Magazine. It has also been profiled on NBC’s “The Today Show” and on PBS (Public Broadcasting Service). There are 10 Nu-Way locations in Macon, Warner Robins and Fort Valley. The original restaurant is located at 428 Cotton Ave., downtown Macon. Nu-Way caters. Call us for your next event: 743-6593 nu-wayweiners.com

Tic Toc RoomElegant casual dining in the heart of historic downtown Macon featuring modern Southern fare with an expansive martini menu and a wine list that spotlights more than 200 premium selections. Whether you are seeking a quiet dinner for two, cocktails with friends or a private venue for your engagement of up to 200-plus people, the Tic Toc Room will help meet your dining, catering and entertaining needs. Open Monday-Saturday at 5 p.m. Dress is business casual; reservations recommended. 408 Martin Luther King Jr. Blvd. 744-0123.

Zaxby’sChicken fingers (using pure chicken breasts) and Buffalo wings. Open 11 a.m.-10 p.m. daily. Visa and MasterCard accepted. No reservations accepted. Macon locations: 3960 Northside Drive, 474-1141; 4686 Presidential Parkway, 405-0080; 910 Riverside Drive, 750-1199. Warner Robins locations: 401 N. Davis Drive, 922-1000; 2931 Watson Blvd., 778-1417. Perry: 1425 Sam Nunn Blvd., 987-1020.

ASIANGingerThis is build-your-own fast casual Asian stir-fry. Our menu has an assortment of classic Asian dishes. The real experience at Ginger, however, is being your own chef. You can pick your own vegetables, protein, starches, sauce and seasoning. You select all the ingredients and provide them to our grillers. Next is an interactive cooking experience as

you watch the items you selected cook on our 700 degree Mongolian barbecue grill. With endless combinations, Ginger Stir-Fry and Grill is a fun and healthy dining experience that will never get old. Monday-Saturday 11 a.m.-9:30 p.m. 496 Second St.

KashmirAn upscale prohibition-era-style lounge, serving luxury spirits and fusion dim sum. Come try Macon’s best-kept secret. Thursday 5 p.m.-midnight; Friday and Saturday 5 p.m.-2 a.m. hotplatesrestaurantgroup.com. 496 Second St. above Ginger, entrance on Poplar. Look for the purple awning. 744-0123.

ITALIANMarco The choice for fine Italian dining, now in two locations. You will find an authentic Italian experience, from the menu in Italian and English to the dining-room decor. The Mediterranean village atmosphere is complete with warm-toned stucco walls and Italian hand-painted dishes. Menu suggestion: Begin with an Apulian-style crab cake served over a red bell pepper sauce with sweet garlic and rosemary followed by a delicious entrée of whole branzino baked in rock salt, cleaned tableside and served with sautéed asparagus and mashed potatoes, and end with a homemade gelato. Many new menu items. Private room available for rehearsal dinners and other special events; check www.marcomacon.com for special events. In Macon, the restaurant is open for lunch 11:30 a.m.-2 p.m. Wednesday-Friday, for dinner 5:30-10 p.m. Monday-Saturday. 4581 Forsyth Road. 405-5660. In Warner Robins, lunch is Monday-Sunday 11:30 a.m.-2 p.m. and features a Sunday brunch. Dinner Monday-Saturday 5:30 p.m.-close. 2707 Watson Blvd. 330-7070.

MEXICAN Margaritas Mexican GrillThe Rodriguez family celebrated their 25th anniversary serving Middle Georgia on Aug. 1 and thank you for your loyalty. The influences of our hometowns of Tequila and Guadalajara in the central Mexican state of Jalisco are apparent in our restaurants. Our fajitas, steaks and seafood, as well our burritos, tacos and enchiladas are only a few of the dishes you can enjoy. You’ll find a combination to suit any taste as well as a selection of meatless dishes and a kids’ menu. Full bar with large selection of Mexican bottled beers and draft beers. Large groups can be accommodated. Visit one of our four locations: 1602 Montpelier Ave., Suite 106, 254-7707; 5451 Bowman Road, 477-8833; 4696 Presidential Parkway, 757-1300; 6812 Zebulon Road, 477-2410. Open for lunch and dinner. All major credit cards are accepted. For catering information call 501-0377. Margaritasmexicangrill.com

PIZZAIngleside Village PizzaHand-tossed, New York-style pizza with fresh toppings and homemade dough. Best selection of imported beers in Macon. Celebrating 20 years of serving Macon’s best pizza. Open 11 a.m.-9 p.m. Tuesday-Thursday; 11 a.m.-10 p.m. Friday, noon-10 p.m. Saturday; and 5 p.m.-9 p.m. Sunday. Credit cards accepted. Ingleside Village, corner of Ingleside and Corbin avenues. 750-8488. 1635 Montpelier Ave. 743-4113.

Lunch & DinnerTuesday - SaturdayReservations Recommended 17 West Johnston StreettOn the SquareeForsyth, Georgia 31029478.994.8325 • www.gritscafe.com

Upscale Casual DiningPrivate Dining Available

Creative

4581 Forstyh RoadMacon, GA 31210

2707 Watson BlvdWarner Robins, GA 31093

MarcoFineDining.com


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