Points North

In this October 2015

Issue 185

ISSUE POINTS NORTH Atlanta

8 16 24 40 60

16

Celebrating 15 Years

“Where’s the Beef ?”

Carnivorous as they come? We thought so too, until we took a bite out of four local restaurants that spurred craving of a different kind. Their recipes even makes it easy to eat clean at home.

Stylish Table Settings We turned the tables on local bloggers Cynthia Hoyt and Luisa Hammett to learn how these stylish food fans would set their own this season. Hint: you’ll want to Instagram these.

Tales of a Home Brewer While picking a pint or a six-pack is becoming more complicated with competing options, one thing is clear: Georgia’s craft beer scene continues to grow. We talk hops with a home brew hobbyist working from his garage and head brewer for Roswell’s Abbey of the Holy Goats.

Tailgating for Sport While Statesboro, Spartanburg and Chattanooga may not top the list to host ESPN’s “College GameDay,” football tailgates in these towns are arguably its own sport.

Adventurous Bites From the St. Croix Food and Wine Experience to the Omni Amelia Island Plantation Resort’s “Fish to Fork” Culinary Weekend, these annual getaways are for adventurous food lovers with a penchant for learning more about what’s on their plates. Say no more, we’re on a plane.

DEPARTMENTS 6 76 82 86

ON THE COVER Cover photography courtesy of Cafe Sunflower | Get the recipe for these sweet potatoes at pointsnorthatlanta.com/vegging-out

SPECIAL ADVERTISING SECTIONS 33 Cancer Awareness and Prevention 52 Private Schools and Higher Education 74 Food Lover’s Guide

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PHOTOS COURTESY OF KELLE MAC PHOTOGRAPHY; GEORGIA SOUTHERN UNIVERSITY

4 | POINTS NORTH | October 2015

AWARD WINNING EYE CARE & SERVICE. Dr. Sajja was awarded BEST COSMETIC PLASTIC SURGEON in North Fulton and South Forsyth.

DEDUCTIBLES RESET JAN. 1, 2016 Make your appointment before the end of the year surge!

DID YOU KNOW THAT INSURANCE MAY COVER YOUR EYELID SURGERY? Accepted Insurance includes: United Healthcare, Aetna, Cigna, Humana, and BlueCross BlueShield

4 7 0 . 2 2 2 . 7 6 7 6 • w w w. m i l a n e y e c e n t e r. c o m CUMMING, JOHNS CREEK, BUFORD, CANTON, ROSWELL, DAHLONEGA

Editor’s LETTER

Atlanta PRESIDENT / CEO Witt Beckman PUBLISHER Carl Danbury Jr. EDITOR Heather KW Brown

Falling for Change

CREATIVE DIRECTOR Robin Harrison SENIOR ART DIRECTOR Shannah J. Smith ASSOCIATE EDITOR Colleen Ann McNally

I

I’ve never been one who loves surprises, but I do love good food. Knowing that, my husband teamed up with Ben Barth, executive chef of Local Three, to create an unexpected birthday menu packed with a few of my favorites.

It started with a shrimp po’boy appetizer piled high with Tybee Island shrimp on brioche, followed by a Maryland crab cake, then North Georgia mountain trout with sticky rice, baby bok choy and ginger, and finally, The McDowell — two all-beef patties, special sauce, lettuce, cheese, no sesame seeds. To top it off, he paired each dish with one of my go-to brews.

In the past, having a palate partial to juicy, homemade burgers proved challenging when faced with meatless menus, but with the growing number of culinary masterminds carving a new niche for vegetables, the options are surprisingly harder to resist.

We’ve started our annual food and wine issue with something fresh: a roundup of restaurants dishing vegetarian choices that are so delicious you might not mind a pigheaded carnivore penning a piece on veggies. At the very least, if you read this magazine cover to cover, it should certainly make you hungry. After we tap into tales of local home brewers including Roswell’s Abbey of the Holy Goats, you’ll likely find yourself a tad thirsty too.

In anticipation of dining outdoors in the long-awaited fall weather, we combined forces with local bloggers whose stylishly set tablescapes are almost as enticing as hopping a plane to seaside food festivals.

Read all about the St. Croix Food & Wine Experience, where one of our own was sent on a mission to eat, drink, nap and repeat. Meanwhile, another braved the early morning hours aboard a boat with Atlanta’s former “Top Chef” Hector Santiago, who was trying to reel in his ingredients for the “Fish to Fork” competition in Florida.

Rest assured, if you’re still craving something, it must be something to do. Don’t miss our Small Town, Big Tailgates feature, which takes you into the heart of three schools where game-day traditions are celebrated almost as much as a win.

From seasonal menus to colorful landscapes, fall is full of change — sometimes we’re ready for it; other times we aren’t. If my palate has taught me anything lately, it’s that surprises can be rewarding.

HEATHER KW BROWN, EDITOR heather@pointsnorthatlanta.com To send comments and/or suggestions on this or any other subject, e-mail us at: myturn@pointsnorthatlanta.com.

6 | POINTS NORTH | October 2015

CONTRIBUTING WRITERS J Fredrick Clark Luisa Hammett Cynthia Hoyt Cliff Lummus Tiffany Willard EDITORIAL INTERNS Torrie Miers ADVERTISING 770-844-0969 sales@pointsnorthatlanta.com SENIOR MEDIA CONSULTANT Karen Poulsen ACCOUNT EXECUTIVES George Colmant Tom Tolbert ACCOUNTING & CIRCULATION MANAGER Tiffany Willard

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Please Recycle This Magazine

A

Comes Clean

CARNIVORE written by HEATHER KW BROWN

8 | POINTS NORTH | October 2015

DIGESTING THE MERITS OF MEATLESS MEALS

As

CARNIVOROUS WRITERS GO, I just might top the list. I unabashedly forgo the polite practice of cutting my towering burger in half, perfectly content to reap the juicy rewards. Besides bacon and all-beef patties, braised short ribs, pulled pork and barbecue chicken are also menu must-haves, culinary masterpieces or not.

The idea of becoming a vegetarian, in the past, was a fleeting thought at best.

Then, along came restaurants serving irresistible farm-to-table food, making the option of clean eating more of a sustainable lifestyle than a passing trend.

Tofu is still very much off the table for me which means I have no plans of turning the corner completely, but lately, I find my eyes wandering away from meaty dishes to more creative alternatives that might sway my palate.

In the quest to validate my (almost) vegetarian side, I’ve found a number of local eateries that appeal to my conscience as well as my appetite. I suggest coming hungry and with a crowd on a mission to sample several items. Then again, you could order a dish that inspires little motivation to share and plenty of reason to return. That’s exactly why a pigheaded carnivore is now penning a piece on vegetables.

BURGER BEGINNINGS It’s no surprise to learn that I’d sauntered into historic Marietta Square with the sole intention of diving into a new burger joint called Stockyard Burger & Bones.

Despite plenty of time, I could not make a decision: go for the Angus beef and pulled pork burger, lamb burger with feta or the Bohemian burger, a homemade veggie patty?

I’ve given veggie patties a fair shot, but they have notoriously disappointed, barely surpassing a few “it’snot-so-bad” bites. There’s always an exception to the rule and Chef Scott Kinsey’s Bohemian burger, made with beets, rice and beans served with lettuce, tomato, smoked paprika aioli and a homemade pickle is it.

After studying in Paris, Kinsey worked for international restaurant concepts opening locations around the world, and developing menu items enjoyed by millions. He has injected more than 20 years of culinary experience and a true passion for food into the menu at Taqueria Tsunami, Pressed Panini Bar and Stockyard Burger & Bones. The addition of the Bohemian burger at Stockyard was a natural fit, giving vegetarians their own delicious option among the already happy meat-eaters at the table. Made from scratch in-house could be the main difference between this veggie patty and all the others, but Kinsey also uses black beans and rice as a flavor combination with beets. That decision won my heart and will likely keep it beating healthier as well.

STOCKYARD BURGER & BONES BOHEMIAN BURGER

In a food processor pulse

Makes 6 patties

mixture into a large bowl, add

beets, 1 cup cooked brown rice, egg, garlic and ¾ of the can of black beans. Scrape the rice, the remainder of the can

1 cup pickled beets, drained

of the black beans and 1 cup

2 cups cooked brown rice

of cooked brown rice, flour,

½ tablespoon minced garlic

cumin, salt and pepper. Mix

1 15-ounce can black beans,

ingredients together. Moisten

drained

your hands to form 6 patties.

1 egg

Heat 1 tablespoon of the oil at

½ tablespoon flour

a time in a heavy ovenproof

½ teaspoon cumin

skillet and brown the patties

½ teaspoon salt

on one side for 2 minutes.

¼ teaspoon fresh ground

Turn over onto the other side

pepper 2 tablespoons extra virgin olive oil

and place in the oven for 10 minutes. Serve on a fresh bun with paprika aioli, lettuce, tomato and homemade pickles.

Recipe courtesy of Stockyard Burger and Bones stockyardburger.com

PHOTO COURTESY OF NIA OWENS PHOTOGRAPHY

October 2015 | PointsNorthAtlanta.com | 9

VEGGING OUT

AN ODE TO QUINOA I’ll spare my singing voice in lieu of crooning compliments for what must surely be every vegetarian’s go-to dining destination. Owned and operated by Edward and Lin Sun since 1994, the award-winning Cafe Sunflower is now one of mine as well. The husband and wife duo bring more than 40 years of industry experience in Polynesian, French, Chinese and Caribbean cuisine along with their incredible food to the table. Known for vegetarian spins on classic dishes like paella and lasagna, the creative couple opened a Cafe Sunflower in Sandy Springs and another in Buckhead, each with different menus. The latter location was my first experience.

Having agreed to meet a friend for lunch one day, I wasn’t quite sure if my taste buds would find an appetizing option on a menu offering dairy-free, gluten-free and meat-free items. My problem turned out to be quite the opposite and I soon found myself in yet another debate: fried avocado tacos with organic avocado, roasted tomato, shredded romaine lettuce, Daiya cheese and mild chipotle salsa on a corn tortilla or the quinoa avocado burrito with organic quinoa, avocado, spinach, zucchini, mushrooms, mashed sweet potato and chipotle aioli wrapped in a spinach tortilla? A win-win either way.

With that successful outing came a visit to Cafe Sunflower in Sandy Springs. Creeping ever so closer to my (almost) newly adopted food preference, I didn’t hold back. Our table shared the Sunflower Box appetizer with Sandy Spring rolls, basil rolls, pot stickers, spaghetti squash cake, hummus and pita triangles before doing the same for the Quinoa Bowl and the Curry Bowl. Stacked high with sautéed Brussels sprouts, grilled portabello mushroom, pistachios, dried cranberries and

avocado over a quinoa pilaf made with zucchini, yellow squash, sun-dried tomato and onions, the Quinoa Bowl has set the standard high and so far, only the Curry Bowl has come close.

Want to convince your own carnivores to come clean? Lin Sun’s cookbook “Cafe Sunflower: Recipes You Can Cook at Home” is a good start.

PHOTO COURTESY OF CAFE SUNFLOWER

10 | POINTS NORTH | October 2015

CURRY BOWL Makes about 8 servings ½ cup vegetable oil 2 onions, chopped 4 stalks celery, chopped 1 can (13.5-ounces) coconut milk 3 tablespoons red curry paste 1 large Kabocha squash, washed, seeded and cut into 1 ½-inch pieces 2 sweet potatoes, cut into 1 ½-inch pieces 5 cups cooked chickpeas 5 cups water 1 cup raisins 4 tablespoons lemongrass, finely chopped 3 red bell peppers, seeded and cut into 1-inch pieces 2 stalks broccoli, cut into 1 ½-inch pieces 2 tablespoons vegetable oil 2 cloves garlic, finely chopped Salt to taste In a large pot, sauté onions for 8 minutes over medium high heat. Add the celery to the pot and continue sautéing for another 5 minutes.

Add the coconut milk and red curry paste. Mix well.

Add the Kabocha squash, sweet potatoes, chickpeas and enough water to barely cover all veggies.

Bring to a boil and then simmer until the squash is cooked (about 30 minutes). Add raisins and lemongrass.

Cook for another 5 minutes. Season with salt to taste. In a separate pan, sauté broccoli in oil, salt and garlic.

Serve over curry.

Recipe courtesy of Cafe Sunflower cafesunflower.com

October 2015 | PointsNorthAtlanta.com | 11

VEGGING OUT

In a large mixing bowl combine the veggies, oil, salt and pepper. Mix until well coated. Arrange in a single layer on sheet pans, do not overlap.

Bake for 12 to 20 minutes at 450 degrees or until well caramelized and crisp. Different vegetables will cook at a different rate, so stay close to your food!

PIMENTO CASHEW CHEESE 1 ¼ cup, cashews, soaked, cooled and drained ¾ cup, roasted red pepper, seeds and skin discarded 1 teaspoon nutritional yeast 8 turns freshly ground black pepper ¼ cup lemon juice 1 teaspoon lemon zest ½ teaspoon salt In a food processor, combine all ingredients and blend until completely smooth. Transfer to bowl and let chill

EATING FOR THE HEALTH OF IT It isn’t every day I can eat with an internationally recognized expert, so when Dr. Andrew Weil sat across the table from me at True Food Kitchen, I got a little nervous. Would he be able to detect my food biases or would I be able to wing it through lunch?

Harvard-educated Weil is Director of the Arizona Center for Integrative Medicine at the University of Arizona, where he also holds the Lovell-Jones Endowed Chair in Integrative Rheumatology and is Clinical Professor of Medicine and Professor of Public Health. He has spent a lifetime of practicing natural and preventative medicine so I asked as many questions as I could, even about my little girl’s eczema. A firm believer in the anti-inflammatory food pyramid, Weil explained how eating certain foods can often fix a lot of problems without modern-day medicine.

According to Weil, the anti-inflammatory food pyramid and the menu options at True Food Kitchen “…can help counteract the chronic inflammation that is a root cause of many serious diseases. It is a way of selecting and preparing foods based on science that can help people achieve and maintain optimum health over their lifetime.”

With that, I finished my Kale-Aid, made with kale, apple, ginger, cucumber, celery and lemon and my edamame dumplings and happily headed home.

ROASTED VEGETABLE BOARD WITH PIMENTO CASHEW CHEESE AND GREEN GODDESS AVOCADO DIP

in fridge until ready to serve.

Makes 2 cups of dips;

¼ cup apple cider vinegar

veggies to serve 4 people

¾ cup avocado

GREEN GODDESS AVOCADO DIP 4 tablespoons dry tarragon

¼ cup lemon juice ROASTED VEGETABLES

1 tablespoon nutritional yeast

1 small, butternut squash, peeled,

¼ cup scallion, minced

cut in quarters lengthwise 12 Brussels sprouts, outer leaves trimmed and discarded ¼ head of purple cauliflower, cut into florets 12 baby carrots, tops trimmed to 1 inch 4 King Oyster mushrooms, halved lengthwise 1 fennel bulb, cut lengthwise into 8

3 cloves garlic minced ¾ cup vegan mayonnaise ½ teaspoon hot sauce 1 ½ tablespoons fennel fronds, minced ¾ tablespoon basil leaves chopped ¾ cup water 1 tablespoon kosher salt 10 turns of freshly ground black pepper

pieces 12 French Breakfast radishes, stems trimmed to ½ inch 12 Tokyo turnips, stems trimmed to ½ inch 1 small Romanesco, cut into quarters

In a small saucepan, combine dry tarragon and cider vinegar and bring to a boil. Remove immediately from heat and allow to steep for 15 minutes. Chill. Combine chilled

3 tablespoons grape seed oil

vinegar and herbs with remaining

2 teaspoons kosher salt

ingredients in food processor and

6 turns freshly ground black pepper

blend until combined.

Recipe courtesy of True Food Kitchen truefoodkitchen.com

PHOTO COURTESY OF FOX RESTAURANT CONCEPTS

12 | POINTS NORTH | October 2015

VEGGING OUT

THE ANTIINFLAMMATORY FOOD PYRAMID

KALE YEAH! I’m not walking around with an emblazoned kale fanatic T-shirt, but I feel just as triumphant in the fact that my kids actually request the leafy green superfood in their smoothies. Although those homemade treats are typically healthy and edible, I still can’t compete with Roi Shiomo’s smoothies at Kale Me Crazy. If you’ve seen these happening spots around Atlanta, you’ll be happy to hear a new location is coming soon to Sandy Springs.

Shiomo said he thought he was eating healthy until he watched a documentary about GMOs (genetically modified organisms), growth hormones and other changes that have been enacted in the food industry in the last few decades. He recalled immediately going on a strict-organic diet, which included smoothies and juices. What started as a change he implemented for his own health became the missing ingredient he needed to launch his next venture.

Kale Me Crazy was born in 2013 and Shiomo continues to share his philosophy: “I believe in real food, and I think everyone should have access to it.”

For a taste of what’s to come, try the Açaí Deluxe at home, just don’t ask me how to pronounce it.

As recommended

by Dr. Weil

• CHOCOLATE: It has its place, in

that enhance immune function.

moderation. Plain and dark with

However, never eat mushrooms

at least 70 percent cocoa is relatively lower in sugar and provides healthy fat.

• SPICES: The compounds in

Mix organic açaí, coconut milk, dates, blueberries, cashews and strawberries in a blender, and top with banana, granola, chia seeds, hemp seeds, yogi berries, almonds, blueberries and raw honey. PN

of blood sugar spikes that promote inflammation. Consume

protect our tissue and organs

grains that are intact, or are in a

from inflammation.

few large pieces; not whole wheat

help fight disease by reducing

bread or product made from flour.

• VEGETABLES: Rich in flavanoids

inflammation in the blood vessels.

and carotenoids with both anti-

It also helps in lowering the risk of

oxidant and anti-inflammatory

heart problems.

activity. Go for a wide range of

• DAIRY: High in protein to give you the energy needed for each Recipe courtesy of Kale Me Crazy kalemecrazy.net

digest slowly, reducing frequency

ginger, turmeric and other spices

• FISH: Rich in Omega-3 fats that

AÇAÍ DELUXE

raw.

• WHOLE GRAINS: Allow you to

day.

• ASIAN MUSHROOMS: These mushrooms contain compounds

color, cooked and raw.

• FRUITS: Minimize consumption of tropical fruits, like bananas and pineapples, and load up on berries, cherries, apples and pears.

PHOTO COURTESY OF KALE YEAH!; TRUE FOOD KITCHEN

14 | POINTS NORTH | October 2015

GATHERED

Around

16 | POINTS NORTH | October 2015

BACKYARD BLISS THERE IS NOTHING MORE ENCHANTING THAN AN EVENING DINNER PARTY.

See page 22 for details on this tablescape by Darling Down South.

While the people and food are ďŹ rst and foremost, we delight in details that make us want to linger longer from appetizers to desserts. Often found dining their way through restaurant openings and tweeting reviews, local bloggers Cynthia Hoyt of Darling Down South and Luisa Hammett of Peaches to Pearls would certainly make our invite list.

For a change of pace, we turned the tables and asked these seriously stylish food fans how they would set their own.

PHOTOS COURTESY OF KELLE MAC PHOTOGRAPHY

October 2015 | PointsNorthAtlanta.com | 17

G ATHERED AR OUND

BEACHFRONT SUPPER See page 23 for details on this tablescape by Peaches to Pearls.

PHOTOS COURTESY OF PIPER ARIELLE PHOTOGRAPHY

18 | POINTS NORTH | October 2015

G ATHERED AR OUND

PHOTOS COURTESY OF PIPER ARIELLE PHOTOGRAPHY

20 | POINTS NORTH | October 2015

G ATHERED AR OUND

DARLING DOWN SOUTH EQUESTRIAN, TIMELESS WELL-TAILORED CLOTHING, good manners and great restaurants are just a few of Hoyt’s favorite things. She offers daily musings about these and more on Darling Down South, a blog that captures what it means to be Southern in Atlanta’s sprawling metropolis and beyond. No surprise here that her dream dining scene was realized in the middle of horse country at Milton’s Cuisine and Cocktails.

“The greenery runner helped bring the farm table to life and added an earthy softness reminiscent of our location to the tablescape,” Hoyt said. “We wanted to keep the centerpiece low to encourage cross table talking and interaction between our guests.”

For an ambience of rustic elegance, she also filled the antique farm table with mirrored glass, terrariums, large taper candles, roses, rosé and even hand-lettered cards with each guest’s name.

Last but far from least, Milton’s avocado cream deviled eggs, crispy garden flatbread and fried green tomatoes make their cameo. “Without spectacular food and wine, a dinner party would simply be a gathering of minds,” she said. darlingdownsouth.com

Photography by Kelle Mac Photography; co-styling by Aubre Elle Events; venue, tables, plates and food by Milton’s Cuisine and Cocktails; table décor and candles from Accentrics; florals by Erin Vincent Floral Design; calligraphy by Foster Pen and Ink; crystal glasses, table linens and wardrobe are stylist’s own

22 | POINTS NORTH | October 2015

PEACHES TO PEARLS WITH A MASTER’S IN CLINICAL NUTRITION FROM Georgia State University and a dietetic internship at Southern Regional Emory Medical Center, Hammett not only knows the science behind a well-shopped grocery cart — she also enjoys “eating pretty.” Her blog is the perfect outlet, where her love of trying new foods and chatting with chefs overlaps with her covetable fashion sense.

Hailing from the Gulf Coast, Hammett along with her husband, puppy and goodies from Star Provisions return to the emerald green waters and easy living whenever she gets the chance. Turns out, when she gathers around the table, she is often in the good company of fellow creatives.

Rachel Klaeger from The Southern Atelier joined her at the Alys Beach home of Debbie House from the blog Atlanta to Alys. With her Georgia sensibilities at the ready, she set a tablescape that reflects the area’s signature minimalist architecture and was inspired by their love of the ocean.

“Our dinner table is one of the most important pieces of furniture because it symbolizes community,” Hammet said.

“It is a place where we come together with friends and family to talk and enjoy each other’s company. From deep conversation to joke telling, gathering around the table creates memories that will last forever.” peachestopearls.com PN

Photography by Piper Arielle Photography; set assistance by Sherry Finnell; food provided by Star Provisions; floral designs by Flowers

By Milk and Honey; wardrobe by Alys Shoppe; jewelry by HM Willow; hair by Rachel Nelson Hair; make-up by Morgan King PHOTOS COURTESY OF ANDREW DAVIS; SHELBY RAE PHOTOGRAPHS

October 2015 | PointsNorthAtlanta.com | 23

written by CLIFF LUMMUS

24 | POINTS NORTH | October 2015

The practice of brewing beverages is as old as cereal agriculture itself. In fact, some historians believe humans were brewing beer before they were baking bread. Flash forward 12,000 years or so, and here in the Atlanta area, the home brewing of craft beer is as popular as ever. Throughout North Georgia and across the country, these basement brewmasters have turned a niche hobby into a thriving subculture.

PASSION PROJECT Home brewer James Grosso has been refining his craft for more than 20 years, shaping his own take on beers ranging from English-style pale ales and Indian pale ales to Belgian beers and barley wines. In that time, Grosso has seen the craft brewing community expand and change at an exponential rate.

“When I first started, there weren’t as many people brewing and the resources weren’t there,” Grosso said. “I had to rely on my local home brew shop and some experimentation. With the Internet and the explosion of people being able to share ideas, processes and recipes, it has really opened up. It’s come a long way to simplifying and making brewing a lot less scary for people to try.”

When he’s not at home working on a new batch, this sound techPHOTOS COURTESY OF

October 2015 | PointsNorthAtlanta.com | 25

HOME BREWER S

“Start off simple.

Don’t try to overthink it, and don’t think that you’re going to be a brewmaster right away.”

JAMES GROSSO | Home Brewer

When he’s not at home working on a new batch, this sound technician by day works part-time at Beer & Wine Craft in Sandy Springs. From there, he’s seen the start of many home brewers’ passion for beer.

“During the holidays, it’s amazing how we get flooded with women that are buying equipment and ingredients to get their boyfriends or husbands started brewing beer. That’s exactly how I got into it. My wife at the time bought me a little kit for Christmas and I started brewing, and the rest is history. I would say that’s how a fairly large portion of men get started brewing beer, from the women in their lives.”

While the pieces, parts, components and recipes are endless, Grosso’s primary advice to first-time brewers is to learn from the ground up: “Start off simple. Don’t try to overthink it, and don’t think that you’re going to be a brewmaster right away. Even after 20 years, my brewing techniques are decidedly low tech. Keeping it simple keeps it enjoyable for me.”

26 | POINTS NORTH | October 2015

BOOMING BUSINESS In addition to being a fun and creative hobby, many brewers have turned their personal passion into a sustaining business. There are dozens of active craft breweries here in Georgia, and according to the Brewers Association, those businesses produced more than 283,000 barrels of beer last year.

Looking to add to that total is Kathy Davis, owner of Abbey of the Holy Goats, an up-and-coming craft brewery in Roswell.

Slated to roll out the first batch from its 6,000-square-foot facility this fall, Davis’ unusual company name has an equally unique origin. The ‘Abbey’ comes from an earlier, unrequited career choice.

“I almost became a nun,” Davis explained. “I was supposed to go to Nova Scotia to join a nunnery and my best friend talked me out of it…[She] took me to a pub and I drank quite a bit of beer and she said, ‘You can’t do this in Nova Scotia,’ so I quickly decided that I wasn’t going.”

Nine years ago, Davis had shifted her ambition to seriously considering

purchasing a goat farm in Maine. For her birthday that year, though, instead of the herd of goats she might have hoped for, her parents gave her a brew kit. After diving into her new hobby, the first beer Davis ever brewed won first place in its category in a brewing competition. From there, “it was really love at first sight.” Combining her previous two passions, Abbey of the Holy Goats was born.

The transition to forming a full-time business out of the brewery was a natural progression for Davis. “I think for anyone that home brews, [starting a business] comes across their mind at some point,” she said. “For me, I was at a turning point in my life where I decided that I could stay in corporate America and do something with that, or I could work for myself. I decided to go the entrepreneurial route.”

Having worked in a financial planning firm, Davis knew it would take a great deal of ground-up planning to bring her business to life.

“Starting your own brewery is not just about your passion for brewing beer. That’s

HOME BREWER S

“I almost became a nun ... and my best friend took me to a pub.

She said, ‘You can’t do this [there].’ So I quickly decided that I wasn’t going.”

KATHY DAVIS Abbey of the Holy Goats

a huge part of it, but if you want to open a brewery, you better know something about business. I went back to business school specifically for starting this business, so the entire time I was there, I was writing my business plan, traveling the country and talking to other brewers,” she said.

CULTIVATING COMMUNITY As if great beer isn’t enough incentive to get started, the home brewing culture in Atlanta is also a thriving, inclusive community of brewers and enthusiasts.

“All of the home brewers I’ve ever known or [have] been involved with here in metro Atlanta, [are] so giving,” Davis said. “There are parties every weekend if you want to home brew with someone and have a really good time.”

At the heart of the social atmosphere is the beer itself. Professional and home brewers alike are always anxious to advance the craft, which is a big part of what keeps people like James Grosso so active in the community.

“So many [professionals] came from the home brewing market, craft brewers and brewmasters are willing to share with one another as well as with home brewers. It really behooves the people in the stores and the industry to make people successful right out of the gate,” he said.

For those curious about home brewing, there are several stores, groups and societies such as the Brewers Association that are great starting points. And, as Grosso put it, “For less than probably a couple hundred bucks, you could have all the equipment you need to start. Jump in and do it. Ask questions and don’t be afraid to experiment.”

Cheers!

PHOTOS COURTESY OF ABBEY OF THE HOLY GOATS; DOLLAR PHOTO CLUB

28 | POINTS NORTH | October 2015

HOME BREWER S

CRAVING LOCAL CRAFT? If the current list from the Brewers Association is any indication, opportunities abound in our busy state for sampling local craft beer with 14 more breweries in planning (one in Atlanta, two in Roswell, one in Johns Creek, two in Woodstock and the rest in outlying cities). brewersassociation.org/tag/georgia 5 SEASONS BREWING CO. Alpharetta, Sandy Springs, Atlanta 5seasonsbrewing.com

GATE CITY BREWING CO. Roswell, gatecitybrewingco.com

NORMALTOWN ARTISINAL BEERS Athens, normaltowncraftbeers.com

SOUTHBOUND BREWING CO. Savannah southboundbrewingco.com

ABBEY OF THE HOLY GOATS Roswell, abbeyoftheholygoats.com

GRUMPY OLD MEN BREWING Blue Ridge grumpyoldmenbrewing.com

O’DEMPSEY’S BREWING CO. Atlanta, odempseys.com

SOUTHERN BREWING CO. Athens, sobrewco.com

HOP ALLEY BREWING CO. Alpharetta, hopvalleybrew.com

OMAHA BREWING CO. Omaha omahabrewingcompany.com

SOUTHERN SKY BREWING CO. Kennesaw, southernskybrewing.com

IRONWOOD CREEK Evans

ORPHEUS BREWING Atlanta, orpheusbrewing.com

JAILHOUSE BREWING CO. Hampton, jailhousebrewing.com

PARK TAVERN BREWERY Atlanta, parktavern.com

JEKYLL BREWING Alpharetta. jekyllbrewing.com

PIEDMONT BREWERY AND KITCHEN Macon, piedmontbrewery.com

ABIDE BREWING CO. Newnan, abidebrewing.com BLUETARP BREWING CO. Decatur, bluetarpbrew.com BLUE RIDGE BREWING Blue Ridge, blueridgebrewing.com BURNT HICKORY BREWERY Kennesaw, burnthickorybrewery.com COASTAL EMPIRE BEER CO. Savannah, coastalempirebeer.com COPPER CREEK BREWING CO. Athens classiccitybrew.com/burntstone.html CREATURE COMFORTS BREWING CO. Athens, creaturecomfortsbeer.com DOCKSIDE BREWERY Savannah, docksidebrewery.com EAGLE CREEK BREWING CO. Statesboro eaglecreekbrewingco.com EVENTIDE BREWING CO. Atlanta, eventidebrewing.com FANNIN BREWING Blue Ridge fanninbrewingcompany.com

30 | POINTS NORTH | October 2015

LEFT NUT BREWING CO. Cumming, leftnutbrewing.com MACON BEER CO. Macon, maconbeercompany.com MAGIC ROOSTER BREWS Peachtree City MAX LAGER’S WOOD FIRED GRILL & BREWERY Atlanta, maxlagers.com MONDAY NIGHT BREWING Atlanta, mondaynightbrewing.com MONKEY WRENCH BREWING CO. LLC Snellville monkeywrenchbrewing.com MOON RIVER BREWING CO. Savannah, moonriverbrewing.com

PONTOON BREWING Atlanta, pontoonbrewing.com RED BRICK BREWING CO. / ATLANTA BREWING CO. Atlanta, atlantabrewing.com RED HARE BREWING CO. Marietta, redharebrewing.com REFORMATION BREWERY Woodstock, reformationbrewery.com

STRAWN BREWING CO. Fairburn, strawnbrewing.com SWEETWATER BREWING CO. Atlanta, sweetwaterbrew.com TERRAPIN BEER CO. Athens, terrapinbeer.com THE LOST DRUID Atlanta, facebook.com/lostdruid THE VILLAGE CORNER Stone Mountain germanresturant.com THE WRECKING BAR BREWPUB Atlanta, wreckingbarbrewpub.com THREE TAVERNS BREWERY Decatur, threetavernsbrewery.com TWAIN’S BILLIARDS AND TAP Decatur, twains.net

RICK TANNER’S GRILLE & BAR/ CHERRY STREET BREWING Cumming, rtanners.com

WILD HEAVEN CRAFT BEERS Decatur, wildheavencraftbeers.com

SECOND SELF BREWING Atlanta, secondselfbeer.com

YES FACE BEER Sun City Peachtree, facebook.com/yesfacebeer PN

SERVICE BREWING CO. Savannah, servicebrewing.com

It begins with the right setting. Comfortable surroundings that please the eye and senses. A responsive staff for resident support needs, with a licensed nurse on-site 24/7. Professionally guided fitness and therapy for an active lifestyle. Delicious, chef-prepared cuisine. Concierge and transportation services.

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PCH Lic. 008036, 008034 © 2015 Belmont Village, L.P.

October 2015 | PointsNorthAtlanta.com | 31

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SPECIAL ADVERTISING SECTION

REDUCE YOUR RISK ATLANTA GASTROENTEROLOGY ASSOCIATES (AGA) specializes in the diagnosis and treatment of all digestive and liver diseases as well as colon cancer screenings. Sagar S. *DUXG 0 ' 0 6 LV %RDUG &HUWLĆ“HG ,QWHUQDO Medicine and Gastroenterology and sees patients at the Cumming and Roswell locations.

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A: “Colon cancer is one of the few cancers that, when detected in its early stages, is

highly preventable by having a colonoscopy screening. More importantly, by removing polyps in the colon that may grow and become cancerous, we can actually stop the disease before it starts. AGA has the latest technologies available to detect all types of digestive cancers including esophageal, pancreatic and liver. Several of our physicians staff the Advanced Center IRU *, 7KHUDSHXWLFV DW 1RUWKVLGH +RVSLWDO where patients undergo special endoscopic procedures that can identify and stage

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October 2015 | PointsNorthAtlanta.com | 33

CANCER AWARENESS & PREVENTION S P E C I A L

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• Choose whole grains rather than proFHVVHG RU UHĆ“QHG JUDLQV • Get at least 30 to 45 minutes of physical H[HUFLVH Ć“YH RU PRUH GD\V D ZHHN • ,I \RX DUH RYHUZHLJKW WDON WR \RXU SK\sician about a weight loss plan that will ZRUN IRU \RX • 6PRNHUV DUH PRUH OLNHO\ WR GHYHORS and die from colorectal cancer than QRQ VPRNHUV 7DON WR \RXU GRFWRU DERXW VWDUWLQJ D VPRNLQJ FHVVDWLRQ SURJUDP • /LPLW DOFRKROLF EHYHUDJHV WR QR PRUH WKDQ WZR GULQNV D GD\ IRU PHQ DQG RQH GULQN D GD\ IRU ZRPHQ Ĺ?

40 locations throughout metro Atlanta and North Georgia 1-866-468-6242 | atlantagastro.com

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BE CLEAR THE WELLSTAR CANCER NETWORK has notable new updates, including zero GHĆ&#x201C;FLHQFLHV GXULQJ D UHFHQW VXUYH\ E\ WKH National Accreditation Program for Breast Centers (NAPBC) as well as an expanded 2QFRORJ\ 1XUVH 1DYLJDWRU SURJUDP WR HQVXUH WKDW SDWLHQWV KDYH DQ DGYRFDWH IURP WKH SRLQW WKDW WKH\ DUH GLDJQRVHG WKURXJK treatment and into their life after cancer as D VXUYLYRU -RHO +HOPNH :HOO6WDU 9LFH 3UHVLGHQW RI 2QFRORJ\ 6HUYLFHV LV SURXG WR VKDUH ZKDW PDNHV :HOO6WDU GLIIHUHQW Q: What makes your cancer care unique?

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FIND INNOVATIVE CARE

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Their researchers and physicians work tirelessly to prevent, treat and cure cancer, so no individual needs to travel outside the state to receive the most advanced research, technology and care available.

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October 2015 | PointsNorthAtlanta.com | 37

CANCER AWARENESS & PREVENTION S P E C I A L

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ship physicians and they care for more than 40,000 patients annually. With 250 active clinical trials, Winship researchers are dedicated to taking new cancer treatments from lab bench to patient bedside, providing cancer patients and their families with innoYDWLYH RSWLRQV LQ FDQFHU FDUH b 1-888-WINSHIP winshipcancer.emory.edu

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38 | POINTS NORTH | October 2015

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on symptoms of other gynecologic cancers VXFK DV RYDULDQ FDQFHU Ĺ?

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WORK TOGETHER IN ONE PLACE $7bCANCER TREATMENT CENTERS of America at Southeastern Regional Medical Center (CTCA), they select experts in cancer. Their doctors and clinicians are experienced, knowledgeable and caring.

They work together, in one place, to deliver integrative care that is tailored to your needs. This structure allows them to communicate regularly as a team, combining both traditional and supplementary cancer WKHUDSLHV WR Ć&#x201C;JKW \RXU FDQFHU RQ DOO IURQWV Q: What makes your cancer care unique?

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A: â&#x20AC;&#x153;Lifestyle and environmental factors are important to cancer prevention strategies.

Only 5 to 10 percent of cancers are estimated to develop due to inherited genes.

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Q: Are there any recent accolades your practice has received?

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600 Celebrate Life Parkway, Newnan 888-845-2471 cancercenter.com/southeastern Q

October 2015 | PointsNorthAtlanta.com | 39

is undergoing revitalization, too, without losing its small-town feel. While a handful of chain hotels can keep you comfortable, a lucky few this fall will book a stay at Georgia’s Bed and Breakfast for an authentic “Boro” experience. It’s places like this that no doubt contribute to recognition as one of the 50 quarter-finalist towns in the America’s Best Community competition.

Opened by Helen Cannon in January of 1992, this lovely home represents the South’s unique blend of casual elegance and charming hospitality.

Cannon spends a great deal of time in the kitchen, but invites all her guests to sit down to a glass of Southern ice tea and lots of conversation – a great introduction to the town’s history, considering the inn dates back to 1890.

In walking distance of Georgia’s is Main Street, and a handful of local flavor by way of Sugar Magnolia Bakery, 40 East Grill, The Daily Grind and the newest kid on the block, 441 Public Kitchen.

Owner and chef Seni Alabi-Isama has witnessed the downtown’s tremendous growth since he came in 1997 and has added a sense of cosmopolitan among PHOTOS COURTESY OF

October 2015 | PointsNorthAtlanta.com | 41

SMALL TOWN TAILG ATING

Eagle Creek is in good company in Georgia — our state now boasts more than 50 craft breweries.

For a complete list, check out page 30.

the cotton fields with his restaurant menus at South & Vine and now 441 Public.

Alabi-Isama has also participated in the thriving game-day scene with neighbors. “Georgia Southern tailgating is a little different than a lot of other places,” he said, noting school traditions and the regulars who routinely bring monstrous RVs and rolling barbecue rigs.

One tradition is now commemorated in a can.

Owned by Statesboro native Franklin Dismuke, Eagle Creek is the local brew for your blue-andwhite koozie to embrace come game day. Visit for a tour and taste, then put your souvenir six-pack in the cooler and head toward the family-friendly tailgating spots surrounding Paulson, where you’ll pass the brand-new neighborhood of 400-square-foot “mini-mansions.”

Affectionately named “The 1981 Club,” honoring the year football was resurrected at Georgia Southern, the collection of individual suites comes

complete with a rocking chair front porch, a cozy, temperature-controlled interior suite with a private restroom and an outdoor shaded entertainment area. The individual suites offer many luxury home amenities such as hardwood floors, a vaulted ceiling, stainless steel appliances, four HD televisions as well as access to the outdoor entertainment area. Introduced in June, the space is unsurprisingly booked to capacity this season.

Regardless of where you chill before kickoff, cold beverages are a necessity in the South Georgia heat — and continue well-after the sun goes down.

Refuel post-game at Dingus Magee’s or Gnat’s Landing (yes, as in the buggers you’ve been swatting away all day) located across from the actual “Eagle Creek” for local bands, grub and of course, more libations. A step up from typical bar food, Gnat’s menu includes standout shrimp and grits, memorable cheesy chicken nachos and homemade salsa, served in an atmosphere that one can really only find in a tailgating town with a studying problem. As a proud alumnae, I can say that… and Go Eagles, of course! gseagles.com written by Colleen Ann McNally PHOTOS COURTESY OF EAGLE CREEK BREWING

42 | POINTS NORTH | October 2015

SMALL TOWN TAILG ATING

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Chattanooga HOME OF THE UNIVERSITY OF TENNESSEE AT CHATTANOOGA’S MOCS

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ith an ambition to become the next Terrell Owens, who also graduated from the University of Tennessee at Chattanooga (UTC), Kwento Ikwuezunma chose to play football for the Mocs.

Graduating in the summer of 2006, the “Nigerian Nightmare” — as he was docketed by fans when returning punts — Ikwuezunma has turned from star player to star tailgater. He took us through the typical game-day experience beginning on Friday and ending with the Saturday night after-party.

“Over the years, the pep rally has taken place in the courtyard of the campus athletic dorms and/ or the pavilion by the student union,” Ikwuezunma recollected. “The dorm setting is always the most energized because the community celebrates near the athletic quarters, which brings about [an entirely different] ambiance.”

As a player, he remembered Friday being mostly about business with every activity geared toward game preparation. On Saturdays, Moc fans, as well as other football fans, begin to fill downtown’s Market Street and Broad Street bars.

One of Ikwuezunma’s go-to spots is T-Bones Sports Café, where local favorites range from smoked pork and smoked chicken nachos to homemade chili. According to owner Susan Danner,

who has managed the restaurant for 13 years, their wings and tenders are the most popular. Guests can order them smoked or fried, and they have a choice of mild, hot, lemon pepper or dry rubbed. T-Bones is cattycornered on the opposite side of Finley Stadium and is the nearest restaurant to the football field. It’s positioned perfectly to watch the Moc Walk, where the football team marches past before entering the stadium.

Meanwhile, the First Tennessee Pavilion — the official Mocs tailgate area — operates on a firstcome, first-serve basis, quickly filling with tailgaters and entertainment seekers. Ikwuezunma tailgates between the skate park and dog park. He and his group of friends enjoy eating “anything that can be cooked on a grill: chops, steaks, shrimp, seafood or kabobs.” When they see the Moc Walk, they know football is about to begin.

As Ikwuezunma puts it, game-day weekend does not officially end until the post-game celebration. Mocs fans will return to their tailgates or head downtown until nighttime. “In most collegiate settings, the success of the after-party is typically determined by the outcome of the game. When you’re in the Moc’s Nest, win, lose or draw, we party!” gomocs.com PHOTOS COURTESY OF THE UNIVERSITY OF TENNESSEE AT CHATTANOOGA

44 | POINTS NORTH | October 2015

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“When you step foot on Wofford’s campus, you fall in love,” gushed Jane Scott, an alumnae who earned her bachelor’s degree in biology in 2003. She and her friends and family love the Terriers, and it shows with their tailgating.

“Our friend Adam lives in Greenville so he’s normally in charge of food. He has a major grill attached to a trailer, so he cooks burgers, hot dogs and sides … out-of-towners bring dessert,” she explained.

Scott, her sorority sisters and their husbands meet in the shaded President’s lot underneath stately trees. Choosing a prime location near the sidewalk, Scott and her group try to snag old classmates and friends on their way to the stadium.

Kids run around and throw the ball before the game, and then practice sliding down a small slope near the parking lot on cardboard boxes in preparation for a school tradition doing the same down a big hill behind one end zone during the game.

For Scott, the biggest game of the year for her beloved Terriers is against the Citadel, which is an historic rivalry between the first two schools in the state.

“It’s a game that always has the most attendance and energy,” Scott said, remembering her first rivalry game. Her older brother attended The Citadel and her father attended Wofford, so she recalls ribbing her brother with her alma mater’s victory that first year. The following year, she met her husband, a free safety on the Wofford football team.

These days, with two young boys, they aren’t able to make it to every game, but without fail, they attend The Citadel/Wofford game even if it’s in Charleston — but there’s nothing like game day in Spartanburg. athletics.wofford.edu PN

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Sharing Notes: SCHOOL IS BACK IN SESSION!

Points North Atlanta’s partners in private education give us an updated lesson on their latest curriculums.

Private Schools FROM THE DESK OF MARY JOHNSON Principal of McGinnis Woods School

Q

What would you say best differentiates your school from others?

“McGinnis Woods provides superior academics through hands-on, minds-on instruction for students from infants through 8th grade. Teachers work together with our learning specialist, specials teachers, school counselor and nurse to make sure that we are nurturing the whole child and providing an educational experience that inspires a love of learning. Our strong sense of community creates an atmosphere of support and encouragement for all students.”

Q

What characteristics are the school most proud to share?

“We are very proud of our emphasis on STEM (science, technology, engineering and math) learning, monthly field trips which tie into our curriculum and service and leadership opportunities which teach our students to give back to their community.

Recently our Student Council completed a long-term fundraising project, which resulted in the students building a home for a family in Guatemala through the 12x12 Love Project. We are also looking forward to this year’s Robotics Team, which will once again represent our school in the FIRST Lego League competitions.”

MCGINNIS WOODS STUDY GUIDE Q Set on 15 acres of beautiful forest land, featuring gardens and state-of-the-art classrooms Q Student-teacher ratio is between 1:9 and 1:11 depending on the age of the students Q Opportunities to participate in overnight field trips to Zoo Atlanta, Desoto Caverns, Nature’s Classroom, Space Camp and Washington, D.C. Q Eight intramural sports teams in the Metro Atlantic Athletic Conference available to students in 5th through 8th grades Q Fifty-two percent of students qualified to participate in the Duke TIP program during the 2014-15 school year 5368 McGinnis Ferry Road, Alpharetta | 770-664-7764 | mcginniswoods.org

52 | POINTS NORTH | October 2015

SPECIAL ADVERTISING SECTION

FROM THE DESK OF SCOTT F. BROWN Vice President of Advancement and Operations at Pinecrest Academy

Q

What would you say best differentiates your school from others?

“Our focus on the whole child and the specific formation of leaders.”

Q

What characteristic is the school most proud to share?

Q

Are there any new updates you’d like to highlight?

“We are the only Catholic School in the Archdiocese that provides gender separate education on a co-institutional campus.”

FROM THE DESK OF GENTRY ARNETTE III Director of Admission, Head of Middle School and Varsity Soccer Coach at Mount Pisgah Christian School

Q

What would you say best differentiates your school from others?

Q

What characteristic is the school most proud to share?

“We are not attempting to mass-produce boiler-plated graduates who fit a predetermined mold. We encourage, foster and celebrate the individuality of each and every student to help them discover and build upon their own God-given gifts and talents.”

“Our ability to build relationships between our students and our faculty. It is because of these relationships that we are able to get the most out of our students, pushing them to excel beyond what they thought they were capable of doing. We are most proud of the individual accomplishments of our students who are stellar academicians, accomplished athletes and artists, and through their gifts and talents make significant contributions to who we are as a school.”

“Implementation of Project Lead the Way (PLTW) in our lower school. PLTW is a STEM-based science curriculum.”

PINECREST STUDY GUIDE Q Highest SAT scores in Forsyth County Q Multiple varsity sport offerings Q Fine Arts program provides five levels of bands grades 4 through 12, multiple art shows for K-12 and drama/musical theater performances involving all students PK-12 Q Recently recognized on the Catholic High School Honor Roll for the eighth consecutive year Q The entire school earned 2014 Blue Ribbon Award

MOUNT PISGAH STUDY GUIDE Q An intentionally small Christian school, but enrollment is open to students of all faith traditions and backgrounds Q Students enjoy going to school here and have great relationships with faculty Q Students are able to stay on top of their academics while taking advantage of ample opportunities to participate on athletic teams, artist performances, extracurricular activities and service leadership positions Q In January, Mount Pisgah completed a capital campaign for $25 million and opened Geier Hall, the new Upper School facility and moved the Middle School into the previous Upper School building

955 Peachtree Parkway, Cumming | 770-888-4477 pinecrestacademy.org

9820 Nesbit Ferry Road, Johns Creek | 678-336-344 experiencepisgah.org

A NOTE FROM PEGGY J. SHAW Director of Public Relations for Holy Innocents Episcopal School

Q

What would you say best differentiates your school from others?

“The ‘Episcopal tradition of inclusion.’ Holy Innocents’ integrates spiritual formation into all aspects of the educational experience, and welcomes to campus students, faculty and staff from richly diverse religious, cultural and economic backgrounds, while maintaining a vigorous academic atmosphere.”

Q

What characteristic is the school most proud to share?

“Currently, the August opening of the three-story, 64,000-squarefoot Math, Science & Commons building with cutting-edge facilities, including a robotics lab, state-of-the art broadcast studio, dining hall for 500 and an terrace aquaponic system that grows fish and plants.”

Q 54 | POINTS NORTH | October 2015

Are there any upcoming programs you’d like to highlight?

“The fifth Holy Innocents’ Speaker Series event, ‘Fast Forward,’ is Oct. 21 at the Atlanta History Center. Speakers will include Martin Ford, author of the bestseller ‘Rise of the Robots.’ This series of TED-type talks embodies the school’s commitment to lifelong

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October 2015 | PointsNorthAtlanta.com | 55

SPECIAL ADVERTISING SECTION

learning, promotes discussion of complex societal issues and fosters a spirit of respect and open-mindedness.”

805 Mount Vernon Highway Northwest, Atlanta| 404-255-4026 | hies.org

A NOTE FROM MARTHA MOORE Director of Development at The Swift School

Q

What would you say best differentiates your school from others?

Swift School is celebrating 18 years of preparing students with dyslexia and related language-based learning differences to be successful in academics and in life. The school serves children between 1st and 8th grade and uses highly effective instructional methods including Orton-Gillingham. The school is conveniently located in Roswell right off of Georgia State Route 400 at exit 7.

300 Grimes Bridge Road, Roswell 678-205-4988 | theswiftschool.org

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FROM THE DESK OF F. STUART GULLEY, PH.D. President of Woodward Academy

Q

• Private, non-parochial education for infants through 8th grade

What would you say best differentiates your school from others?

“Woodward Academy is the largest independent school in the continental U.S. The main campus (PK–12) is 11 miles from downtown Atlanta, and the north campus (PK–6) is in Johns Creek on 33 acres.”

• New Middle School and Gym building

Q

What characteristic is the school most proud to share?

“Service is in Woodward’s DNA, and Upper School students devote more than 5,000 hours to service projects annually. Last year, Woodward donated 23,000 pounds of food and $19,000 to the Atlanta Community Food Bank. Since 1997, the Academy has also donated $500,000 to the Jesse Draper Boys and Girls Club in Atlanta and in the last 10 years has raised $225,000 for Terranova, Woodward’s sister school in Zambia, Africa.”

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Q

Are there any new updates or specific upcoming programs you’d like to highlight?

“We have launched an innovative and wide-ranging new Global Connections

program and Woodward is the first school in the nation to implement the International Certification testing program for Upper School students in five languages.”

WOODWARD ACADEMY STUDY GUIDE Q Average class size of only 16 at Main Campus and 10 at the Woodward North Q Prolific opportunities to try and triumph, including hundreds of courses in traditional and innovative subjects, 20 Advanced Placement classes, 86 student clubs, 75 yearly arts performances and 18 varsity sports Q Acclaimed Transition Program for students with diagnosed learning disabilities in 2nd through 8th grades at Main campus and 4th through 6th grades at the North campus Q Department of Transportation has awarded the highest safety rating to Woodward buses Q Seniors achieve 100 percent acceptance to top four-year colleges and universities, and graduating classes earn more than $14 million in scholarships annually 1662 Rugby Ave, College Park 404-765-4000 | woodward.edu

FROM THE DESK OF ALLISON TOLLER Chief of Brand Strategy & Partnerships, Mount Vernon Presbyterian School

Q

What characteristic is the school most proud to share?

“Mount Vernon was the first K-12 school in Georgia to comprehensively teach Design Thinking. Developed by Stanford University’s Institute of Design, Design Thinking is the cornerstone of Mount Vernon’s program of study. Our students identify real world issues, collaborate through research, test their results and produce prototypes to impact the world.”

Q

Are there any specific programs you’d like to highlight?

“In addition to a traditional high school diploma, Mount Vernon’s Upper School now offers an Innovation Diploma, an ideal experience for high school students with enthusiasm for the worlds of entrepreneurial, philanthropic, technological, and engineering fields and a desire to make an impact in their communities.

Required travel and internship experience take students to observe and practice with innovators in Atlanta, the Southeast, Silicon Valley, New York City and other global centers of innovation. Collaborating directly with experts ranging from the Centers for Disease Control to Fortune 500 company representatives, students also experience real-life work.”

October 2015 | PointsNorthAtlanta.com | 57

SPECIAL ADVERTISING SECTION

MOUNT VERNON STUDY GUIDE Q Students can experience the world during Interim Term, traveling through cultural arts trips, national college tours, mission trips, and participating in internships Q Students perform more than 10,000 hours of community service Q Recently awarded a $500,000 grant by the Goizueta Foundation to support expansion of Mount Vernon’s unique iDesign program Q Mount Vernon’s Institute for Innovation accelerates the school’s growth on a local and national scale while providing students real-world opportunities to be innovators now

clubs and activities, performing and visual arts programs Q Global programs that span five continents, as well as welcome exchange groups from Argentina, China, France, Kenya and Spain to campus Q Received the Stephen P. Robinson Collaboration Grant, awarded by the Southern Association of Independent Schools (SAIS), in support of a collaboration with The Lovett School for the “Atlanta 2.0: Urban Design Fellowship” 1424 West Paces Ferry Road, Northwest, Atlanta | 404-355-8673 westminster.net

471 Mount Vernon Highway Northeast Atlanta | 404-252-3448 mountvernonschool.org

FROM THE DESK OF KEITH EVANS President, The Westminster Schools

Q

Are there any new programs you’d like to highlight?

“In January 2015, Westminster launched its innovative JanTerm program, in which all Upper School students participate in a three-week, intensive interdisciplinary course. Also this fall, Westminster unveils an Innovation Space in Clarkson Hall (Middle School). Made possible by the generous support of The Goizueta Foundation, this nearly 34,000-square-foot lab will provide a dynamic learning environment with new tools and technology to work collaboratively on STEAM (science, technology, engineering, arts and mathematics) and design projects.”

WESTMINSTER STUDY GUIDE Q Christian, independent day school for boys and girls from pre-first through high school Q Founded in 1951, Westminster has grown to be one of the premier independent schools in the nation Q Offers 83 athletic teams and more than 30

58 | POINTS NORTH | October 2015

A NOTE FROM HORIZON CHRISTIAN ACADEMY

Q

What would you say best differentiates your school from others?

“Westminster students are bright, curious and thrive on the challenges they find at school each day. They have unique potential to lead, grounded in timeless values and focused on service to others. Our faculty and staff are devoted to helping them realize that potential and have a positive impact on their community and the world.”

Q

What would you say best differentiates your school from others?

“Horizon Christian Academy was founded in 2000 as a high school, but now boasts a fully accredited K-12 educational experience in Forsyth County. Having acquired a beautiful new campus situated conveniently between GA 400 and Highway 20, just one mile north of downtown Cumming, the school is actively inviting new families in our community to come see just what God is doing in our school.”

Q

What characteristic is the school most proud to share?

“Recently reaccredited through ACSI and AdvancED, this full accreditation reinforces the robust programs we offer – from growing facilities for varsity sports, to engineering, fine arts and literary and academic teams. From the time our students begin in Kindergarten, there is an emphasis on traditional, success-proven teaching strategies while maintaining a competitive edge by incorporating necessary skills for today, such as foreign language and technology. By providing K-12 education, Horizon Christian Academy fosters the family-like sense of community between our students and families, punctuating the defining difference between all other options. This, in conjunction with an already impressive yet expanding dual enrollment partnership with Truett-McConnell College in our high school centers the entire academic focus here on Christ.”

1270 Sawnee Drive, Cumming 678-947-0711 | hcaga.org

Higher Education Ditch the flash cards and the CliffNotes. Points North Atlanta’s partners in higher education share the inside scoop on what makes their college top of the class.

BIRMINGHAM-SOUTHERN COLLEGE

ATLANTA METROPOLITAN STATE COLLEGE

Few other colleges, even similarly sized liberal arts institutions, offer the commitment to experiential education found at Birmingham-Southern College (BSC).

“We know that students learn best by applying what they learn in the classroom in the real world and there are almost as many ways to do that as we have students,” Elizabeth Zucchero, Assistant Director of Georgia Regional Admission at BSC, said.

Asked what characteristics or achievement the school is most proud to share, Zucchero genuinely said, “Our people are the best thing about BSC. Everyone here is so focused on the student experience and on building community.”

Locally, Atlanta Metropolitan State College (AMSC) realizes that, oftentimes, higher education depends on the flexibility to accomplish an intended goal and that is exactly what they deliver.

Separating them from their peers, AMSC proudly offers classes seven days a week, multiple start times as well as weekend and online classes for their students.

“Although we have 45 programs of study, we also offer associate degrees and six bachelor degrees — one of which is in conjunction with Kennesaw State University,” said Sheila Tenney, Director of Media Relations & Communications for AMSC. Adding to this fact, Tenney enthusiastically added that the school’s newest bachelor degree is in business administration and that as they initially started as a junior college, it is

“We know that students learn best by applying what they learn in the classroom in the real world and there are almost as many ways to do that as we have students.”

a huge achievement to be able to offer bachelor degrees to their students.

And that’s just the beginning as the college is also doing a lot more partnerships with the community, which in turn, yields more internship opportunities.

Recently, professors at AMSC participated in the Scholarship of Teaching and Learning (SoTL) conference, which was attended by many higher education affiliates around the country as well as eight foreign countries.

Drs. Curtis L. Todd, Kokila Ravi, Harry Akoh and Vance Gray presented at the 8th Annual – 2015 Scholarship of Teaching and Learning (SoTL) Conference and subsequently published their research findings in “The Online Journal of Distance Learning Administration.”

1630 Metropolitan Parkway Southwest, Atlanta |405-756-4000 | atlm.edu Q

Elizabeth Zucchero, Assistant Director of Georgia Regional Admission at BSC

Q

Q

Q

Q

BIRMINGHAM-SOUTHERN COLLEGE STUDY GUIDE The rise3 initiative enables all students to do collaborative research with faculty, an internship, or a service-learning project, often within the context of a regular class.

That can mean creating your own startup in an entrepreneurship class, doing an internship with a local museum for a history course, or working with community partners in the inner city for a class on government.

The unique January term and flexible curriculum allows students to explore new subjects, dig deep into something they love, tackle an internship, or travel without getting behind.

BSC is honored to be one of just 40 schools highlighted in the book “Colleges That Change Lives.”

BSC is all about giving students the tools they need to find their passions and then excel after graduation.

900 Arkadelphia Road, Birmingham, AL | 205-226-4600 | bsc.edu October 2015 | PointsNorthAtlanta.com | 59

Crossing off

St. Croix STEP INTO CRUCIAN CULTURE FOR FRIENDLY LOCAL FLAVORS written by TIFFANY WILLARD

60 | POINTS NORTH | October 2015

T

here’s just something about disembarking a plane directly onto the tarmac. Something awakens when you cross the doorway and step onto that slightly rickety, open-air metal staircase and are met by a warm wind. Walking to the single-story terminal across the runway, conversations come to a halt, not able to be heard over the whir of airplane propellers. It reminds me of my childhood, ages ago in the late 60s – a simpler time, when nothing was hurried, people were friendly and every day was all about the fun. When I ventured onto that metal staircase at Henry E. Rholsen Airport, the kid in me was filled with anticipation.

I was headed to St. Croix for the annual Food and Wine Experience. Held every April, the Experience is a weeklong celebration of the island’s bounty. With a few days to spare before the start of the gastro event, a little sightseeing was in order.

A COLORFUL COLLECTION At 27 miles long and 7 miles wide, St. Croix is the largest of the islands comprising the U.S. Virgin Islands. Seven flags have flown over the island throughout its colorful PHOTOS COURTESY OF ST. CROIX; QUIANA L. ADAMS

October 2015 | PointsNorthAtlanta.com | 61

ST. CR OIX F OOD & WINE E XPERIENCE

history, and each country’s influence has blended together to create a unique Crucian flavor. And as for color, the unofficial shade of St. Croix is yellow, which fits perfectly for this sunny island and its bright people.

Geographically, St. Croix is surrounded completely by reef, the only opening being in the Frederiksted harbor, making a natural gateway for the limited number of cruise ships that visit the island. Once ground zero for the emancipation of slavery in St. Croix, Frederiksted is home to many of the island’s historic government buildings. While usually quiet, the town comes alive on the third Friday of every month with free sunset jazz concerts in the park under the gaze of Fort Frederik. Across the island, Christiansted’s pastel-colored buildings house jewelry shops, art galleries and restaurants. Participate in Christiansted’s Art Walk on the third Thursday each month with a visit to galleries and studios whose art reflects the beauty and essence of the island – a perfect time to purchase that original St. Croix hook bracelet you’ve been wanting.

Driving across the island, remnants of sugar mills and plantations are everywhere, chronicling the area’s 200-year history of sugar production. The Estate PHOTOS COURTESY OF ST. CROIX; TIFFANY WILLARD

62 | POINTS NORTH | October 2015

Whim Plantation Museum seeks to pay homage to that process while educating visitors on island life during the last two centuries. Besides the Great House, cookhouse and sugar mill, the museum also houses the Family History Center research library, a comprehensive collection of birth, baptismal and slave trade records that can be used to trace any Crucian familyâ&#x20AC;&#x2122;s ancestry.

THE SPIRIT OF ST. CROIX All this sightseeing can work up an appetite, and the number one spot on my eating list is La Reine Chicken Shack. Crowded with locals and tourists, visited by the likes of Joe Biden and Martha Stewart, this open-air roadside spot is known far and wide for its spit-roasted chicken served on Styrofoam plates with plastic utensils. Nearly

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ST. CR OIX F OOD & WINE E XPERIENCE

This is the spirit of St. Croix: being invited into someone’s home, having them share their love and hospitality through the food they prepare, hearing laughter emitting from every open door.

300 chickens per day meet their destiny on the shack’s ingenious roasting poles. A bevy of sauces for any taste are available, but true hot sauce lovers should ask for the homemade scotch bonnet sauce. It’ll make your eyes water, but it’s a good burn. Your order won’t be complete without johnny cakes, a sweet bread that can best be described as a cross between a beignet and a pancake. Full disclosure: it was so good I broke my “never eat at the same place twice” rule and stole back again later in the week.

To wash down that fantastic meal, head to the Cruzian Rum Distillery, where yeast, molasses and water meet up to create a tasty concoction synonymous with sunset boat trips and umbrella drinks. After a very informative tour of the distillery, you arrive in the tasting room where you’re served a choice of cocktails made with one of the 23 varieties produced under the Cruzian Rum label.

Food, rum, nap. Whether you choose one of the many beautiful beaches, or a hammock high in the hills, St. Croix just seems to beckon you to relax. This is not a party island. You won’t find rows of discos blaring through the night. This is an island that finds its joy in being together, sharing a meal or just “liming.” It’s a term I heard a lot. Urban Dictionary defines “liming” as encompassing “any leisure activity entailing the sharing of food and drink, the exchange of tall stories, jokes and anecdotes … provided the activity has no explicit purpose beyond itself.”

This is the spirit of St. Croix: being invited into someone’s home, having them share their love and hospitality through the food they prepare, laughter emitting from every open door. In fact, Tanisha Bailey-Roka, a local personality known as the Crucian Contessa, opened her home — unplanned — to our entire group, plus her family and friends. She’s a lawyer by day, champion of local flavor by night, and not only gave us a taste of her memorable johnny cakes, but sent us home with the recipe. Crucians are staunchly proud of their island and eager to show the rest of us everything that makes it special, both above and below sea level.

Rested and ready to dive into the clear blue waters, I joined a group on a catamaran for an excursion to Buck Island Reef National Monument. A little over a mile off the coast, Buck Island is a habitat for protected and endangered wildlife such as brown pelicans and hawksbill turtles. Turtle Beach, a long strip of sugar-white sand on the west side of the island, has been named one of the 10 prettiest beaches in the world by National Geographic. It’s a good place for a stroll, or to test your snorkeling skills before heading to PHOTOS COURTESY OF ST. CROIX; TIFFANY WILLARD

October 2015 | PointsNorthAtlanta.com | 65

ST. CR OIX F OOD & WINE E XPERIEN CE

the reef. At the reef, snorkelers can follow an underwater trail with plaques indicating the fish and coral types prevalent in the area.

Divers would prefer the deep underwater trench that runs about 7 miles parallel to the north shore of St. Croix. The Cane Bay wall starts less than 100 yards from shore at a depth of 40 feet, dropping to more than 3,200 feet. Tropical corals, sea life and relics make this one of the top dive spots in the Caribbean.

THE ULTIMATE EXPERIENCE

From Italy and New York City to you in Atlanta’s Northside

• Open for lunch and dinner Monday - Saturday • Dinner reservations recommended WE ARE RAPIDLY BOOKING HOLIDAY PARTIES AND CATERING AND WOULD LOVE TO IMPRESS YOUR GROUP. CALL MARIA: 678-520-3336

11730 A Jones Bridge Road • Johns Creek • 770.772.6456 • rosamiaitalian.com 66 | POINTS NORTH | October 2015

You could say the Taste of St. Croix is the “Cane Bay” gem in the weeklong St. Croix Food and Wine Experience. Fifteen years ago, two local women, both restaurant owners and expectant mothers, dreamed up the idea to celebrate the local food scene while giving back to the community, and Taste of St. Croix was born. With more than 50 restaurants represented this year, the 2,000 hungry guests sampled some of the best the island has to offer in both food and wine. Participants in this juried competition lined the beach, dishing out toothsome treats like Mahi Tixin Xic over Cactus and Tomato Salad with Chile-Lime Lobster, or Local Honey and Orange Blossom Water Chocolate Ganache Wontons with Lemongrass Drawstring and local Mango and Papaya Drizzle.

With all of the tantalizing dishes combined with local bands playing reggae and swing music that had the guests and the table skirts swaying in the sea breeze, I understood how Taste of St. Croix has raised more than 25 million dollars throughout the past 15 years.

Most of the money has been directed to the St. Croix Foundation, a nonprofit started after hurricane Hugo devastated the island with a direct hit in 1989. The nonprofit has funded restoration of historic buildings and projects with the local police department. It has introduced local farmers, fishermen and meat purveyors to restaurants and chefs, as well as set up a farm-to-school program, establishing gardens in schools to provide food and teach culinary skills. The foundation’s

goal of creating healthy communities mirrored the vision of those involved in Taste of St. Croix, and the island has benefited greatly from both.

Other events during the week include gourmet dinners at highlighted restaurants, cooking classes, a sunset BBQ on the Frederiksted Pier, Wine in the Warehouse and $1,000-per-plate intimate dinners in private homes. Award-winning and celebrity chefs visit the island to participate in the weeklong event.

This year’s chefs included Duff Goldman from Charm City Cakes, homegrown, award-winning chef Digby Stridiron and Dean Spinks, the Executive Chef at Facebook’s corporate offices in California. Working alongside these chefs are local students from the island’s Career and Technical Education Center, as well as seventh and eight graders chosen as Culinary Juniors through a “Top Chef”style competition. The chefs are often so impressed with the young talent that they continue to mentor and support them long after the event has ended. Past participants have even snagged internships at Facebook and at Sam Choy’s Kai Lai Restaurant in Hawaii. Throughout the island there is a clear dedication to teaching the younger generation the importance of caring for and maintaining the Crucian culture, and this experience was no exception.

With my clothes a little tighter than when I first landed, I arrive back at the St. Croix air terminal. As my flight is called the glass double doors are pushed open and my flying companions and I leave the air-conditioned waiting area for the warm, breezy and expectantly noisy airstrip. Climbing the metal stairs and looking back over the flat roof of the small airport, I take in one last deep breath of simplicity. My only question is “How long can I hold it?” PN FOR MORE INFORMATION stxfoodandwine.com cruzanrum.com For the Crucian Contessa’s johnny cakes recipe, visit pointsnorthatlanta.com st-croix-food-and-wine-experience

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October 2015 | PointsNorthAtlanta.com | 67

Planted in

Paradise

Handpicked Elegance at the Omni Amelia Island Plantation Resort written by COLLEEN ANN MCNALLY

“D

iablo!” he shouted as he fought with the fishing reel gripped tightly in both hands.

I couldn’t help but chuckle, although I know I couldn’t do any better — I had already tried before handing the job to Chef Hector Santiago.

Known as an Atlanta “Top Chef” from his appearance on season six of Bravo’s hit TV show, and more recently as the star of local headlines anticipating his restaurant El Super Pan at Ponce City Market, it’s a funny happenstance that we would meet far from our city or any kitchen.

Instead, we were on a boat just off the shore of Florida’s Fernandina Beach. I had been reluctant to leave my comfy bed at the Omni Amelia Island Plantation Resort before sunrise that morning, but this moment made it totally worth it.

Neither of us skilled fishermen, we were fish out of water here — but isn’t that the perfect opportunity to see things in a new perspective? For Santiago, it was calculating the future possibilities he could make from the devilish stingray battling on his line.

For me, it was a new appreciation for where seafood comes from before selecting it in the freezer section, or more often — considering I lack Santiago’s culinary skills — ordering off a fresh catch menu.

68 | POINTS NORTH | October 2015

A WINNING WEEKEND Ultimately that stingray, plus a couple of sharks and whiting would become a clever chorizo with rouille and a spicy green olive and tomato relish. The stakes were high, as the dish was Santiagoâ&#x20AC;&#x2122;s submission to the cumulative competition of the second annual â&#x20AC;&#x153;Fish to Fork,â&#x20AC;? a weekend-long culinary celebration partnered with The James Beard Scholarship Foundation. â&#x20AC;&#x153;Fish to Forkâ&#x20AC;? is very much the brainchild of the Omni Amelia Island Plantationâ&#x20AC;&#x2122;s Executive Chef Daven Wardynski, and as a result the event showcases the resortâ&#x20AC;&#x2122;s unmatched approach to dining.

Wardynski challenges six renowned chefs from around the country to join Amelia Island charter captains for a ďŹ shing excursion before turning their catch-of-the-day into scrumptious seafood, prepared and plated for hundreds. Attendees sample offerings from each, and vote as many times as they like with dollar bills beneďŹ tting the cause. Perhaps it was home-ďŹ eld advantage or a true testament to his inventive approach, but Wardynski remained the reigning champ with his Togarshi Black Bass creation.

PHOTOS COURTESY OF OMNI AMELIA ISLAND PLANTATION RESORT

Our guests travel great distances to dine here as the setting in the Persimmon Valley is as tempting as our menu, which is conceived based upon the fresh ingredients we source each week. We donâ&#x20AC;&#x2122;t even own &/$<721 *(25*,$ Â&#x2021; 5$%81 &2817< D IUHH]HU 8QFRPSOLFDWHG \HW Ă&#x20AC;QHO\ SUHSDUHG GLVKHV are crafted by two chefs in a kitchen likely smaller than the one in your house.

The Farmhouse at Persimmon Creek is reserved for the gastronome, the intrepid WUDYHOHU DQG WKRVH VLPSO\ ZKR HQMR\ GLQLQJ IDU RĹ&#x160; WKH EHDWHQ SDWK Â&#x2021; WKHIDUPKRXVHDWSHUVLPPRQFUHHN FRP

October 2015 | PointsNorthAtlanta.com | 69

“FISH TO F ORK”

For a taste of “Fish to Fork,” tickets are available solely for the Saturday night shindig, but the VIP Package invites guests to truly immerse themselves in the culinary experience, as well as really get to know the chefs (read: hear them curse like sailors while reeling in ingredients for their competing dish). The three-night experiences include an intimate cocktail and dinner overlooking the ninth hole of the Oak Marsh Golf Course, the famous fishing charter, an inspired waterfront, wine-paired dinner at the Sunrise Café and a farm-to-table lunch at The Sprouting Project — the stunning onsite aquaponic greenhouse, organic garden and apiary.

FAIRWAYS TO HEAVEN If the itinerary sounds overwhelming, I’ll admit it was quite the opposite. How can one not be relaxed when the charter is the only real reason to leave the property’s 1,350 acres all weekend? Onsite is a shopping village of boutiques, restaurants ranging from casual to fine dining, boutiques and my favorite, Marché Burette, a grocery and wine shop stocked with delicacies and delights.

This convenience means never being too far from the sound of waves or a cocktail shaker. You could say our group became fast friends with the skilled mixologists at the Rum + Tequila Experience, a boutique bar dedicated to artisanal spirits located on the lower pool deck. There, we sampled a tequila flight — out of pure culinary appreciation, of course — with a lesson on the nuances of Blancos to Reposados to Anejos and Platinum varieties, including a special label Herradura barreled and bottled exclusively for PHOTOS COURTESY OF OMNI AMELIA ISLAND PLANTATION RESORT

70 | POINTS NORTH | October 2015

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pen in East Roswell, Foundation Social Eatery–a rustic New American restaurant, focuses on food that’s seasonal, local and handcrafted. With experience in the kitchens from California to France, Chef Mel Toledo brings the sum of his experiences to Roswell. Winner–“Best Restaurant, Best New Restaurant, and Best Burger”–Atlanta Cuisine—2014 Best of the Burbs, and named #9 on Yelp’s “Top 50 restaurants in Metro Atlanta.”

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770.641.8877 | www.foundationatl.com October 2015 | PointsNorthAtlanta.com | 71

“FISH TO F ORK”

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the resort. I’d have to research those nuances again for the finer points, but I did master the simple equation of rum plus tequila equals no stress.

Still basking in the glow of an extensive $85-million re-imagination, the Omni Amelia Island Plantation Resort truly takes at least an entire weekend to explore. While I came for the food, a visit to the spa and to lay by the pool with mimosas made with fresh Florida citrus, many come with admirable goals of being more active. These opportunities are ample too, from 54 holes of championship golf to the 23 Har-Tru tennis courts and award-winning recreation programs and kids camps. Adventurers can rollick via kayak, horseback, Segway tour or bike along the 7 miles of paved trails.

Still others come for art. The inaugural “Cocktails & Canvases” weekend launches this month, offering another ideal option for travelers in search of an immersive vacation. A balanced combination of intellectual yet approachable activities, “Cocktails & Canvases” has something for everyone’s palate or palette. Think hands-on Asian paper-cutting, paper collage demonstrations, chef-led gourmet dinners and educational tastings of some extraordinary beverages set against a backdrop of coastal elegance. No signs of “Diablo” here, just a heavenly getaway. PN FOR MORE INFORMATION omnihotels.com/hotels/amelia-island-plantation

PHOTO COURTESY OF OMNI AMELIA ISLAND PLANTATION RESORT

72 | POINTS NORTH | October 2015

FOOD LOVER’S GUIDE

2015

S P E C I A L A DV E RT I S I N G S E C T ION

Foundation Social Eatery

From restaurants to caterers to events, metro Atlanta is full of tasty options for foodies. Wondering where to go for your next meal?

Let us be your guide.

The Big Ketch Buckhead 3279 Roswell Road, 404-474-9508 Roswell (Coming Soon), 1105 Canton Street, thebigketch.com The Big Ketch Saltwater Grill offers fresh, casual seafood, prepared with a gourmet touch. Atlanta’s local beach house is known for sourcing the highest quality seafood, and offering friendly service in a relaxing atmosphere.

Colletta 900 Third Street Alpharetta 678-722-8335 collettarestaurant.com Experience traditional Italian cuisine with their handmade pastas, pizzas, appetizers and desserts from executive chef Michael Perez. Join them Monday through Sunday for lunch and dinner. Complimentary valet available.

74 | POINTS NORTH | October 2015

1570 Holcomb Bridge Road, Suite 810, Roswell 770-641-8877 FoundationATL.com Established by the dynamic duo of Chef Mel Toledo and his wife Sandy, Foundation Social Eatery features an innovative menu that highlights fresh, quality ingredients combined with surprising flavor profiles.

The Farmhouse at Persimmon Creek 3093 Blue Ridge Gap Road, Clayton 706-782-9834 thefarmhouseatpersimmoncreek.com Only the finest ingredients are used for the simple, yet imaginative dinners created by Vincent Scafiti and his staff. Dinner service is available Thursday through Saturday with brunch served the first Sunday, May through October.

Mia Ristorante Italiano 2300 Bethelview Road, Suite 104 Cumming, 770-887-3000 miaitaliano.com Whether for dinner with family, friends or business associates, Mia provides a warm, friendly, comfortable and fun atmosphere for all. Authentic Italian dishes and daily specials are created by chef Alexandria Bobo. Lunch and dinner daily except Monday.

LaCasa Italian Grill 37 Old Roswell St., Roswell 770-609-6311 lacasaitaliangrill.com Celebrating their 4th year anniversary, LaCasa offers a taste of Italy in a unique historic house with intimate dining rooms offering the perfect combination of perfect Italian recipes and artfully created meals prepared with passion.

RosaMia Ristorante Italiano

Lucky’s Burger & Brew “Dog House” 1144 Alpharetta Street, Roswell 770-518-5695 luckysburgerandbrew.com Parties are more fun outdoors at Lucky’s Dog House! Our pavilion and enclosed patio can handle large groups from 20 to 40. Casual buffet menus to sit-down service.

Book your holiday party before Oct. 31 and receive a $50 Lucky’s Gift Card.

Norman’s Landing 365 Peachtree Pkwy., Cumming 770-886-0100 normanslanding.com Norman’s Landing has been a landmark in Forsyth County for 20 years. Raising more than $2 million for the community.

Serving fresh seafood, steaks and ribs. Monday – Sunday for lunch and dinner. Join us for Sunday brunch and on Wednesdays and Thursdays for half-priced bottled wine.

Smokejack BBQ

Milton’s Cuisine & Cocktails

29 South Main Street Alpharetta 770-410-7611 smokejackbbq.com Dine in Comfort. Enjoy our blueberry moonshine lemonade. Host your party in “Jack’s Attic” or let us bring the party to you. Always smokin’, always fresh. Be our guest.

800 Mayfield Road, Milton 770-817-0161 miltonscuisine.com Milton’s Cuisine & Cocktails, nestled in the heart of historic Milton, provides a true “seed-to-fork” dining experience thanks to Milton’s Acre, the onsite garden featuring a variety of heirloom fruits, vegetables and herbs.

Oak Steakhouse 950 Third Street Alpharetta, 678-722-8333 oaksteakhouseatlanta.com Inspired by sister restaurant Oak Steakhouse in Charleston, Oak Atlanta offers a seasonally-driven menu featuring Certified Angus Beef Prime Steaks, fresh salads, appetizers and sides to share. Serving dinner nightly and brunch on Sundays.

Complimentary valet available.

11730 A Jones Bridge Road, Johns Creek 770-772-6456, rosamiaitalian.com Quaint surroundings summon memories of family dinners or neighborhood eateries in New York. Authentic Italian homemade recipes are prepared nightly with care and guests return often because of the quality, and most importantly the consistency. Catering available.

Peach & the Porkchop

The Velvet Note

14040 Etris Road, Roswell 770-696-5409 peachandtheporkchop.com Chef Matt Mecham is sure to please your every sense with creative custom dishes and aperitifs.

Enjoy live music on our dining patio. Our private dining room is also available.

4075 Old Milton Pkwy., Alpharetta 855-583-5838 thevelvetnote.com Combining world-class musical artists along with outstanding food, wine, spirits and service in an intimate and comfortable setting. Experience Alpharetta’s No. 1 Date Night with live musical performances Thursday through Sunday.

FOOD LOVER’S GUIDE

2015

S PECIA L A DV ERTI SIN G SE CTION

October 2015 | PointsNorthAtlanta.com | 75

Guy’s TIME

Brand Conscious or Brand Captive?

D

written by CARL DANBURY, JR.

Do you remember the first bottle of The Prisoner you drank? How about Meiomi Pinot Noir? Rombauer Chardonnay? Did drinking them make you feel special, like you had swiped El Corazon (the emerald in “Romancing the Stone”) from Jack Colton?

I, along with my wife and another couple, had my first taste of The Prisoner during dinner at Milton’s Cuisine & Cocktails about 10 years ago. Then, the wine sold for about $25 retail and $45 in a restaurant the quality of Milton’s. In 2003, winemaker Dave Phinney

76 | POINTS NORTH | October 2015

of Orin Swift Cellars produced only 4,500 cases (54,000 bottles) of The Prisoner with its clever label and unusual blend of five grapes (Zinfandel, Cabernet Sauvignon, Syrah, Petite Sirah and Charbono). From there, demand skyrocketed until Phinney partnered with Agustin Huneeus, the owner of Quintessa in 2010. In 2012, the once-somewhat limited production of The Prisoner had risen to more than 800,000 bottles per vintage and will now set you back about $40 retail and just under $60 in restaurants.

The past few years, as consumers ordered the brand’s three-county California Pinot Noir and Chardonnay, Meiomi became a retailer’s and a restaurateur’s go-to Pinot. Sourced from grapes grown in the cool growing regions of Sonoma, Monterey and Santa Barbara counties, both the Pinot and Chardonnay labels were recently sold to beverage conglomerate Constellation Brands Inc. for $315 million. The deal included only Meiomi’s existing inventory and brand, which was founded by Joe Wagner in 2009. Production had risen from 60,000 cases in 2010 to 550,000 cases in 2014, according to Impact Databank, and is on pace to surpass 700,000 cases this year, led by the brand’s Pinot Noir. So, if you enjoy the Meiomi Pinot Noir, and are not bothered in the least about paying 20 bucks a bottle for one of those precious 8.4 million bottles, by all means do so.

Meanwhile, Rombauer has maintained its family roots for the past 35 years and many trade pundits applaud their meticulous approach to grape cultivation and winemaking. Australian Richie Allen is Rombauer’s winemaker, and is charged with making 100,000 cases of its Carneros Chardonnay, which is approximately 60 percent of the winery’s total production.

And, it is a very popular brand at the retail level, selling for approximately $36. But, Rombauer makes other smaller batches of Chard, as well as a Napa Valley Cab and a Carneros Merlot, and that’s where diligent exploration comes into play when it comes to wine.

BRAND CAP TIVE Top: Daniele Ricci’s vineyard in the hills of Costa Vescovato, Italy, produces small lots of excellent, largely undiscovered wines, made from Timorasso, Croatina and Nebbiolo grapes.

EXPLORE MAJEURE

Middle: Wines from the Carneros appellation are highly revered in the U.S.

The collective goal for most retailers, sommeliers, wholesalers, importers or brokers as well as discerning consumers is to find a wine that outperforms its price. Imagine if Atlanta Falcons wide receiver Julio Jones was worth $14 million a year by today’s NFL contract standards, but we’d only be willing to pay him $8.5 million. When evaluating a wine, we might be willing to pay $20 for a bottle, but we want it to taste like a $35 bottle. An affirmative consensus of 70 to 75 percent of those who have tasted a particular wine means we are on the right track of selecting a good one.

David Mott, proprietor of Vino 100 in Alpharetta, accepts the challenge of finding wines that are far downstream from the mainstream, and helps his clients do the same.

“The fun part of the hobby is the treasure hunt. If wine is a hobby for you and you’re out there looking for those little golden eggs that aren’t super expensive, therein lies the challenge. Some wineries might not make a lot of the same wine and you might not be able to find it next week or next year, but as long as it lasts, it can be a jewel. If the wine tastes great, it’s got something significant about it and you can almost taste where it comes from, the perception then becomes that it’s an amazing value,” Mott affirmed.

Vino 100 isn’t your average package store. Hardwood floors, nice displays of both fine wines, cigars and concierge-like service separate Vino 100 from some larger

package stores, and Mott and his employees aren’t exactly shy about calling a Cab, a Cab. “I really respect wineries that tell you in the name or on the label from which vineyard(s) the grapes are sourced. Cristom Vineyards, Willamette Valley, Ore., is a good example. They make eight Pinot Noirs including four single vineyard selections, which have the name of the vineyard on the label,” Mott said.

“They are going to be different from year to year because of terroir and the growing conditions, [among other variables]. Other wines that are mass produced do their best to make their wines taste exactly the same as last year, particularly if their sales were good. They can, and have to, source grapes that mirror as closely as possible to their lower standards and blend them out as far as they can to accomplish their goal.”

While some discerning consumers like the challenge of uncovering esoteric Only 865 cases of the 2011 Henry’s Blend were produced by Trione, which is distributed by Southern Vines in Georgia.

PHOTOS COURTESY OF THE PRISONER WINE COMPANY; CARL DANBURY; THE CARNEROS WINE ALLIANCE; TRIONE VINEYARDS & WINERY

October 2015 | PointsNorthAtlanta.com | 77

Guy’s TIME varietals and wines from regions few others may recognize, there is still a majority that may choose wines that they don’t have to think much about during the purchase.

Let’s call it the Yellow Tail or Mirassou syndrome.

“They crack open the bottle, pour a glass and don’t have to give it a second thought, almost like beer,” Mott related. “You don’t open a Budweiser and say, ‘That’s a good Bud,’ because it tastes like the last Bud you had. Conversely, when you taste a particular vintage of a well-made wine, it might be better than last year or it might be worse, but rarely is it ever the same. Wine hobbyists examine the differences and similarities of vintages, and really explore the characteristics. It comes down to whether it’s a hobby to you, or simply just another beverage that comes out of your refrigerator or closet.”

RATE THIS Some consumers rely upon ratings from wine publications to determine what they should buy and what they should drink. Some retail stores use tags, or “shelf talkers” as they are known in the industry, to influence your purchase decision. Some use pushy salespeople to steer you away from what you really want and guide you to brands that offer the store a better revenue margin. But, if you want the straight scoop, seek out the retailers with an experienced wine sales staff, such as Hinton’s Savvy Cellar in Sandy Springs, Atlantic Wine in Buckhead, Duluth Package Store, Pop’s Wine & Spirits in Suwanee, The Gifted Ferret in Woodstock, Marietta Wine Market and Johns Creek Fine Wine & Crystal.

The staffs at each one of these stores will be the first to tell you, just because they recommend a wine, doesn’t necessarily mean you’ll enjoy it — but someone you share it with most likely will. Your sense of taste is different than nearly everyone else’s, and that means don’t rely solely upon ratings and recommendations for your purchases.

Explain what you like about certain wines you enjoy, and let a knowledgable salesperson guide you. In time, you will discover other wines that you will enjoy, and you will be surprised that you do.

TASTES GREAT, LESS BILLING Many Northside venues conduct wine tastings on a regular basis. That’s a great way to explore wine regions and varietals that you may not be familiar with. Amy Moreau, owner of Talk of the Table in the Collection Forsyth, conducts tastings every Thursday at 7 p.m., and seven onehour tastings beginning Saturdays at 2 p.m. Participants sample six wines and three cheeses for $18 per person on Saturday, and for $16 on Thursday. Moreau changes the format to keep the events intriguing and revealing. Also on Thursdays after 12:30 p.m., Talk of the Table offers their Try & Buy wine specials, during which you can taste one

78 | POINTS NORTH | October 2015

Guy’s TIME white and one red wine, and buy them at a 10-percent discount. In addition, Moreau designed her store to display the wines she offers by flavor profile, not just by varietal.

“If a person says they only like Chardonnay, I lead them to where the medium- to heavy-bodied whites are, which includes Chardonnay, but also some French blends, Viognier and white Bordeaux, for example. So, if you like a heavier white, or perhaps a little oaky, these could be an alternative for you,” Moreau said.

“Every once in awhile, we’ll do a tasting called ‘Guess the Varietal,’ which includes three whites and three reds and the bottles are all covered. We provide tasting sheets that have flavor profiles written down, and then the guests match the wines with the grapes,” Moreau said. “I love to do those kinds of tastings because in a very practical way it proves the point. Yes, they might say that they like X, Y or Z, but they discover they like many more varietals they have never tried. I have people come back all the time and tell me things like, ‘Oh my gosh, you got me to like a Merlot, and I never thought that I would.’”

Moreau advises her customers to come to the tastings with an open mind and discover new wines. “You might not like a particular wine, but you can always dump it out. The best thing is that you may find a wine that you aren’t familiar with that you really do like.” PN

Alexandria Bobo has created a new Summer Specials Menu to highlight locally sourced meats, vegetables, fruits & cheeses. Visit our Facebook page to see what Chef Alex has cooking.

Refreshing new cocktails and a fresh list of crisp summer wines also are

UPCOMING WINE EVENTS

available for a limited time.

Oct. 8 Arcadian winemaker dinner at Zola Italian Bistro, Milton

And as always, you can rely upon

Oct. 18 Marietta Wine Market-Art of Wine Expo, Marietta Educational Gardens

Mia to provide casual fare with a flair and authentic Italian recipes.

Nov. 7 Suwanee Wine Fest, Suwanee Town Center

DINE-IN, PICK-UP & CATERING AVAILABLE Open Tuesday-Saturday 11 a.m.-10 p.m., Sunday Noon-9 p.m.

2300 Bethelview Rd., Suite 104, Cumming • 770-887-3000 • miaitaliano.com

80 | POINTS NORTH | October 2015

Nov. 8 Chateau Elan’s 19th Annual Vineyard Fest, Braselton FOLLOW THE CONVERSATION @GUYSTIME

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October 2015 | PointsNorthAtlanta.com | 81

Due NORTH In case you’re doubting how delicious this almond butter truly is, we submit Exhibit A: Blonde Brownies. Follow your taste buds to pointsnorth atlanta.com/ naturalmond for the recipe.

Eat When picky little appetites demand more of something healthy, you know you’re doing something right! Mother of two, Jaime Foster found herself in that situation when she whipped up an almond butter recipe her grandfather had created for himself back in the ‘70s to combat a predisposition to cardiovascular disease.

Not only has it worked for her grandpa who is living an active life now in his 90s, the recipe led to NaturAlmond.

Foster’s NaturAlmond includes only the highest quality non-GMO California almonds, the ideal roasting temperature, a hint of sea salt and a specific grinding process that creates both a texture and consistency that keeps even picky older appetites coming back for more.

If you can get beyond the habit-forming Maple Caramel Almond Butter, the product line also includes Original Almond Butter, Honey Roasted

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Almond Butter and Salt-Free Almond Butter. For the peanut butter fans among us, don’t fret … Foster launched Georgia Grinders Peanut Butter earlier this year and all are available locally. naturalmond.com In case you’re doubting how delicious this almond butter truly is, we submit Exhibit A: Blonde Brownies. Follow your taste buds to pointsnorth atlanta.com/naturalmond for the recipe.

FIRST CAME A SAMPLE of the New England Clam Chowder. Then, upon request,

came a bigger bowl of the New England Clam Chowder. Such is the dilemma when a former beach girl orders seafood in the hands of a chef who truly understands how to bring out the best of each dish. While Atlanta has plenty of great restaurants, skepticism often sets in when it comes to seafood in a landlocked state.

At Reel, a chef-driven restaurant on Woodstock’s bustling Main Street, all preconceived notions washed ashore shortly after the aforementioned New England Clam Chowder arrived. Followed by

Jerk marinated grilled salmon

the Jumbo Lump Crab Cake and the Seafood Gumbo.

Distinguished chef David Silverman has a passion and the undeniable talent to back it up. With nearly 30 years in the business under his belt, when he and his wife chose what kind of restaurant to open in their own neighborhood, the catch was obviously seafood.

“Working with the freshest fish imaginable and preparing it in a way that not only brings out the wonderful qualities of the seafood, but also provides a global interpretation of each dish, has always been my dream,” Silverman said.

That interpretation is downright delicious and much appreciated by loyal patrons lining up for his pepper-seared tuna served with steamed rice, young spinach and hoisin chili broth as well as meat lovers in search of a coffee-crusted rib eye or ground short rib brisket burger. Save room for dessert because whether by land or sea, you’ll find a way to get back for more of Silverman’s sweets. reel-seafood.com EVER STOOD IN YOUR pantry or walked into the kitchen at the office waiting for a healthy snack to jump out? Based in Atlanta and founded by an Emory’s Goizueta Business School graduate, Good Habit Box is a snack and breakfast “membership” company. That means, the

October 2015

company creates and delivers boxes of small-batch, handcrafted goodies — healthy breakfasts, teas, shakes and snacks — made in-house at an organic bakery. Everything comes in individual portions and the non-refrigerated options vary within each box, so you can stash them in your car, gym locker or desk drawer, ensuring clean bites like nuts, seeds, dried fruits, super foodpacked oatmeal and granolas are within reach.

Part of creating the good habit of eating healthy is giving back, which is why people can choose to receive Good Habit Box as often as they like and for every box purchased, one meal is donated to a child in need. And that’s a habit we love. goodhabitbox.com

Sip When it comes to a girls’ night out, sometimes the hardest part is choosing where to go — unless, of course, you head to Stem Wine Bar. Nestled next to Seed, also a chef-driven, modern American neighborhood restaurant owned by Chef Doug Turbush, Stem is conveniently located at Merchant’s Walk in East Cobb. When news arrived that Turbush’s third concept called Drift — a modern fish house

and oyster bar is set to open this December in The Avenue East Cobb — we had to revisit his roots. Walking into Stem feels comfortable, yet worldly, as if you’ve traveled across the pond and stepped into a cozy European bar.

Admittedly, part of the enjoyment inherent at Stem is that defining moments are not found purely in a sip from the expansive boutique wine program or in a bite of the many artisanal tapas. Pride and distinction are found in the pairing of both and that is what Stem does best. The staff knows it and they aren’t afraid to recommend a wine to complement a dish you’ve been eyeing or a plate to please your wine palate. Before your taste buds are swayed one way or the other, be sure to order the Pinxtos Board (pronounced peenchos). This translation includes the chef’s selection of six “snacks” prepared as bitesized creations on a stick.

New wines to try by-theglass this fall are the 2001 La Rioja Alta ‘Gran Reserva 904’ — a staff favorite Spanish tempranillo that is as smooth as silk and has an amazing flavor; 2012 Frog Prince Bordeaux blend with a touch of Syrah — bold and delicious; 2012 Von Strasser, Diamond Mountain Cabernet Sauvignon — for $15 a glass, it’s a steal! stemwinebar.com

PHOTOS COURTESY OF GEORGIA GRINDERS; KRISANDRA EVANS; GOOD HABIT BOX

October 2015 | PointsNorthAtlanta.com | 83

Due NORTH

Swing

Celebrate

Shop The pioneer brand in e-commerce Bonobos is now the largest Internet-launched men’s clothing company in the country, and recently opened their second Georgia Guideshop at Avalon in Alpharetta.

Located on The Plaza at Avalon next to Kinnucan’s and Lululemon, the 950-squarefoot space is a highly personal extension of their website, with just one of each item in stock for those who want to see colors, feel fabrics and try

Georgia on My Mind Q U I L T

S H O W

by Heart in Hand Quilt Guild

OCTOBER 3 - 31 OPENING RECEPTION:

October 3rd, 2 - 4 p.m.

Quilt Tours Daily • Learn the Techniques Meet these wonderful Artisans UPCOMING EXHIBIT:

DOWN HOME JURIED ART SHOW & SALE November 13 - December 12 JJJJJJJJJJJJJJJJJJJJJJJ 334 Highway 9 North Dawsonville, GA 30534 Located just North of Dawsonville’s Historic Square

84 | POINTS NORTH | October 2015

706-216-ARTS (2787) info@dawsonarts.org

on pieces in person before placing orders online.

Providing a unique shopping experience are the Bonobos Guides — onsite experts offering customers a beer while they help choose the right size and style in tailored suits, dress or casual shirts, blazers, denim and chinos.

Rather than leave with bags in hand, any purchases made are shipped free of charge directly to the customer.

This month, special items from the Fall Lookbook continue to launch in stores and online. We’re particularly fans of the clever names as well as the

It doesn’t take too many fingers to count the number of Atlanta restaurants that have stayed in business in the same spot and run by the same family for 41 years. In 1974, Wolfgang Gropp opened Petite Auberge after being trained in the culinary arts at some of the finest hotels and restaurants in Europe. He and his wife poured their hearts and souls into the restaurant.

Only 2 years old when his dad opened the business, their son Anthony literally grew up in the restaurant. It was a natural fit for him to become head chef and co-owner of Petite Auberge Restaurant and Catering while his brother Michael assumed the role of General Manager.

As second-generation

THE SOUTH’S MOST UNIQUE FOLK ART GALLERY Representing a P lethora of Artists BEST SELECTION OF “CORNBREAD” IN THE UNIVERSE

2 D 200 ISHE

ESTA BL

Grab your golf bag and practice that winning swing because the Foster Care Support Foundation (FCSF) is bringing golfers from the Northside together with its 4th annual FosterCares’ Kids Classic Golf Tournament.

FCSF, a local nonprofit, works to provide support for nearly 3,000 children within Georgia’s foster care system.

Using funds raised at events like the FosterCares’ Tournament, FCSF gives foster children everyday living necessities like clothing and developmental equipment.

This year’s tournament, teeing off on Oct. 26, will find a home at the picturesque White Columns Country Club in Milton. Bring your best game, though – White Columns is a challenging mix of long and short holes, sure to test even the most talented golfers.

At $250 per golfer, the entry cost includes 18 holes of golf, lunch, dinner, a golf shirt, raffle and prizes – all guaranteed to make this event a hole-inone. fostercares.org.

– Torrie Miers

modern masculine fit — the Graham Slackers washed chinos are a year-round favorite, and golfers will love the Maide Golf line of flexible polos, plaid pants and more.

Walk-ins are welcome and appointments are always complimentary. bonobos.com

3631 Hwy. 53 East at Etowah River Road Dawsonville, GA 30534 | 706-265-6030 gallery@aroundbackatrockysplace.com aroundbackatrockysplace.com HOURS: Saturday 11-5, Sunday 1-5

FOLLOW US ON FACEBOOK

GA 400 N, pass the outlet mall to next traffic light, at GA Hwy. 53, turn left go thru next light, go 3 miles, turn right on Etowah River Road, 1st drive on right.Look for the big blue angel, “Our Lady of Dawson”

October 2015 restaurateurs, they launched an in-house Olive Oil and Vinegar Boutique, and have incorporated olive oils into many of the dishes their customers have come to know and love. Visitors to Petite Auberge can purchase these infused extra virgin olive oils and balsamic vinegars for use at home or to give as gifts.

As Petite Auberge enters its 41st year of serving Atlanta patrons fine French food, the owners want to celebrate. This month, the restaurant kicks off Oktoberfest — one of many special events where patrons can enjoy a special meal with family or friends. Wine aficionados flock for reasons of their own, namely Anthony’s personal love of wine, which has allowed Petite Auberge to assemble a spectacular wine list, boasting varietals from some of the finest wine re-

gions from all over the world.

Here’s to many more years to come. petiteauberge.com

Follow If you aren’t already familiar with Chef Michael Bologna’s unrivaled Italian fare, we suggest adding that to your mustdo list, especially if you’re looking for an authentic taste of Italy. The accolades this talented chef at Vingenzo’s in Woodstock has garnered are many, and rightfully so.

Now, just when you think it’s impossible for him to bring anything more to the table, he has launched a blog.

Follow along at vingenzos. net/home/thats-amore-tuscan-style-pork-roast/ or simply swing by to meet the man himself.

Perk Up Who needs to dip into leftover Halloween candy when you can treat yourself to chocolate with a kick? Young start-up chocolatiers including Jordan Schuster, former founder of Fearless Chocolate Co., one of the world’s largest manufacturers of raw chocolate, set out to create the perfect espresso edible.

Providing the same kick as your morning espresso in a single bite of chocolate, Il Morso coffee bars are craft-

ed from only three to five ingredients including organic espresso beans, cocoa butter and cane sugar. Each bite is 100-percent organic, fair and farm traceable and made from whole foods rather than harsh chemical extracts.

For those of us that “might” have trouble keeping up with the amount of caffeine ingested daily, these measured caffeine doses provide an easier gauge, not to mention, Il Morso has only 1 gram of sugar, 15 to 25 calories and 2.5 grams of fat. If you’re trying to steer clear of those fall lattes laced with pumpkin, you can now have your espresso and eat it too.

Il Morso comes in four decadent flavors: Americano, Mocha, Coffee & Cream and Matcha Green Tea. Only downside is there’s no drive-thru. ilmorso.com PHOTO COURTESY OF BONOBOS; IL MORSO

October 2015 | PointsNorthAtlanta.com | 85

Northside VIEW

Life is like a dinner party — full of good food, great friends and anticipation for what’s to come.

Photograph by Kelle McEntegart • Milton

Each issue this year will end with black and white photography submitted by our readers. All photos not printed will be considered for the December issue, when Northside View returns to fill our pages front to back. Want to share one of your favorite color photos? Please do! We’re accepting all photography and will publish those selected in black and white. Please send your images of the Northside to editorial@pointsnorthatlanta.com and encourage the photographers in your life to do the same.

86 | POINTS NORTH | October 2015

EveryBODY is Beautiful Everybody wants to reach their full potential, and our goal as your surgery partner is to help you get there. At The Swan Center, we believe that even the smallest changes in appearance can drastically change the way you feel about yourself.

BEFORE

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