Valdosta Magazine Summer 2017

valdosta magazine

$3.50

All in The

Family

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Families that Cook Together

YEARS IVERSARY

SHAW FARMS - FROM OUR TABLE TO YOUR TABLE | THE BEANERY COFFEE ROASTERS MANWELL-DECOUDRES RESTAURANT GROUP - A PASSION FOR QUALITY UNITES THEM PROFILES | ARTS & CULTURE | VALDOSTA SEENS Summer 2017

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Summer 2017

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for all your

special

occasions

Purveyys of Fine Men and Women's Clooing and Gifts Since 1983 1421 Gornto Road Valdosta 229.244.1807 Open Mon-Fri 10am-7pm Sat 10am-6pm Sun 1pm-6pm

Trina Turk Dress $495 Marc Fisher Wedges $160

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ABOUT THE COVER:

Last Summer, we published our first themed magazine, The Food Issue.

It was so popular we’re repeating the theme this Summer with more great stories, recipes, and information on some of Valdosta’s favorite restaurants and “celebrity” cooks – like the Calls. On the cover, are Tom and Kate Call with their children, Coleman, Sarah, and Chandler. The Calls enjoy cooking together and eating together – a rarity these days.

This photo, taken at the photo shoot where they cooked and enjoyed a wonderful, healthy meal on their patio, was the inspiration for our cover. We had to reshoot the photo for various reasons, but, we wanted to share this photo too (see if you can spot all the differences). Thanks to Wes Sewell Photography for beautiful photography and to Mattia Goddard for writing this piece.

TABLE OF

CONTENTS REGULAR FEATURES

In Every Issue

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GO DOWNTOWN!

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REMEMBERING WHEN 20 Years of Valdosta Magazine

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Valwood Derby & Auction Restaurant Week’s “Taste of Downtown” Kick-off Event.

Home Builder’s Association Golf Tournament.

Couples Golf Night at Valdosta Country Club.

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JAMES FARMER 92

WHERE TO GO – THINGS TO SEE – WHAT TO DO

Go Downtown to experience the Fun! Flair! & Flavor! that Downtown Valdosta has to offer. Featuring an advertising section, a listing of downtown events, and “Meet the Merchant” profiles.

Looking back through the years of Valdosta SEENS.

A Place to Call Home.

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ART & CULTURE

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A CIVIC CONVERSATION

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Featuring the Turner Arts Center’s Withlacoochee Quilters Guild and Plein-Air Painters Exhibitions, the Songwriter Series at The Dosta, Valdosta Symphony Orchestra, and VSU Theatre performances.

FROM OUR READERS

Valdosta Magazine readers share their thoughts and travels with us.

ValdostaSEENS

Valdosta Magazine’s community calendar is THE main source of information on the most important events and activities for you and your family.

The Chamber’s Young Entrepreneurs Academy (YEA) is transforming students into ‘Real’ CEOs.

Valdosta Magazine

You are the center of our attention.

Building a lasting relationship with you and our community is important to us. And, it all starts with listening and simply being there for you, anytime. It also means understanding your needs and responding with solutions to meet those needs. Like family.

We wouldn’t have it any other way. Talk to us today.

229.242.5725 | synovus.com

Banking products are provided by Synovus Bank, Member FDIC. Divisions of Synovus Bank operate under multiple trade names across the Southeast.

Summer 2017

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SPECIAL FEATURES

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RESTAURANT GUIDE

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THE FOOD SECTION

scenes” of some of Valdosta’s finest restaurants, many of

their unique dishes, and why they are passionate about

food and service. Also some new additions and a few

delicacies you might not be aware of on the Valdosta

food scene.

ALL IN THE FAMILY – FAMILIES THAT COOK TOGETHER

PROFILES 49

STUART “STU” MULLIS

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VJSL & SOUTH GEORGIA MEDICAL CENTER

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JACKSONVILLE JAGUARS’ TELVIN SMITH

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HAHIRA – THE PLACE TO BEE

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The Legacy of Philanthropic Support Continues

Hosts Annual Youth Camp

Hahira’s Honeybee Festival

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MONEY MATTERS

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GOVERNMENT MATTERS

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REAL ESTATE

Valdosta Magazine

A Man Larger Than Life

ARTICLES

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A special food section which features a look “behind the

The Inheritance Talk

Responsive and Responsible Government Sell your home faster with Smart Home Technology. Tips for Home Buyers: Working With A Real Estate Agent

Summer 2017

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FROM THE PUBLISHER

valdosta magazine Editors and Publishers : John F. Riddle & Connie K. Riddle Showcase Publications, Inc. Official Photographer & Cover Photography: Wes Sewell Photography Art Director: Stacey Nichols Content Coordinator: Candice McKinley Featured Profiles Editor: Mattia Goddard

Myrna Ballard, Lamb Lastinger, Sarah Adams, Connie Riddle, John Riddle, Mayor John Gayle, Nancy Warren, and Wes Sewell at the ribbon cutting and preview party for our first issue of Valdosta Magazine, Fall – 2015.

IT SEEMS LIKE YESTERDAY As you know, this year marks the 20th year of Valdosta Magazine. What you may not realize is that this is the eighth issue we’ve published of Valdosta Magazine which marks the beginning of our second year publishing Valdosta’s premier publication.

It seems like yesterday that we gathered advertisers, subscribers, and friends of Valdosta Magazine at Wes Sewell’s studio for a preview party where we unveiled our first issue in the Fall of 2015. The great folks at the Valdosta Chamber coordinated a ribbon-cutting and Covington’s catered the affair. We were welcomed with “open arms” to the Valdosta community then - - and we still feel that today.

We said then, “…we cannot do this alone.” That is true today as well. We had some long-standing friendships in Valdosta before we started publishing the magazine, now, we have many more. Wes Sewell, Valdosta Magazine’s feature photographer, holds a special place in our hearts not only for his friendship and support but, for his amazing photography -- truly an art. He has helped us redefine the magazine’s pages with creative, crisp, and beautiful images that tell the story themselves.

There are many significant factors that help ensure the magazine’s continued success.

The advertisers who continually invest in Valdosta Magazine as a key marketing tool.

Our intelligent, creative writers, who pour their heart into each story. Many new subscribers and faithful renewing subscribers who send notes of encouragement and pictures of themselves around the world holding Valdosta Magazine.

In “Remembering When” we’re looking back at the last twenty years. But, we are continually looking to the future with creative energy and new ideas for even more interesting stories, profiles, and articles that our readers and advertisers will continue to enjoy.

It seems like yesterday that we published our first issue, but, you have made us feel like we’ve been here forever. Thanks Valdosta!

Sincerely,

John & Connie Riddle

info@showcasepublicationsga.com 6

Valdosta Magazine

Contributing Writers: Bob Goddard, Tom Call, James T. Farmer, III, John F. Riddle, Narci Drossos, Kurt Peterson Raquel Goddard, Candice McKinley Molly Ferrier, Veronica Yu, Nancy DeRuyter Warren, Sementha Mathews Contributing Photographers: Sally Querin, Nancy DeRuyter Warren Valdosta Chamber of Commerce, Paul Consolini, Emily Followill, John Riddle Designers: Stacey Nichols , Russ Hutto Advising Consultant: Lamb Lastinger Publisher Emeritus: Johnny B. Lastinger

Valdosta Magazine is published quarterly by Showcase Publications, Inc. For information on advertising, submitting articles, or to subscribe: (912)-424-8772 – P.O. Box 391 Jesup, GA 31598 info@showcasepublicationsga.com Subscription rates in the U.S. are $14.00 annually. showcasepublicationsga.com All rights reserved. Copies or reproduction of this publication in whole or in part is strictly prohibited without expressed written authorization from the publisher. Every effort is made to ensure the accuracy of the information contained herein. Advertising is subject to omission, errors and other changes without notice. The opinions expressed by the writers are not necessarily those of the publisher.

Everyone Loves a Great Smile

Full Family Dentistry • New Patients Welcome!

VOTED Best Overall

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of 2017!

of 2015 & 2016!

Voted Best Dentist in South GA 8 Years in a Row! Barclay Woodward, DMD • William S. Moorman, DMD • Ashley Moorman, DMD

229.242.4441 • www.ADCTEAM.com All Insurances Accepted in network with many plans Summer 2017

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FROM OUR READERS...

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IVERSARY

Letters from our readers are also encouraged and we look forward to receiving them. They can be emailed to: info@showcasepublicationsga.com or mailed to: Showcase Publications, Inc.; P.O. Box 391; Jesup, GA 31598.

WAYNE COUNTY MAGAZINE

Pictures can be emailed to: info@showcasepublicationsga.com.

SUMMER 2017

e look forward to continuing the tradition of Valdosta Magazine traveling with you. Please take Valdosta Magazine with you on your travels and take a picture and send to us.

Dear John and Connie, A group of members of the Valdosta Country Club recently returned from a great golf trip to Sea Island. We were happy to be a part of The Gathering Place Golf Tournament at Ocean Forest Golf Club. The Gathering Place is a Youth Christian Outreach Ministry based on St Simon's Island that ministers to youth throughout the Golden Isles and Southeast Georgia. This year the team of Greg Blais, Greg Hunter, Bubba Highsmith and Ashley Johnson won the tournament for the second straight year. Greg Blais also repeated as Low Net Individual Champion.

Congrats on their great play.

Gelana Goddard spent three exciting weeks visiting her daughter, Regal, in Hong Kong.

Listed as the #1 tourist destination in the world, Hong Kong does not disappoint!

We also would like to thank Ashley Johnson of Ashley's Business Systems for being such a gracious host at his club, Frederica Golf Club. It was a beautiful day and great treat to play such an awesome golf course.

Gelana warns- be prepared to do all your walking uphill. Hong Kong is an island with 9.2 million people on it and it’s built into a mountain.

Thank you John and Connie for all you do in our community!

Justin Martin

Of all the cities she’s been to, Gelana says it’s the quietest and most peaceful one she’s visited.

Left to right: Barbara Bowers, Lila Kate Hart, Gail Smith, Becky Herndon, Jan Brice, Ann Guess, Ruby Davis and Marguerite Harrell.

Gelana Goddard, with her Vadosta Magazine at Nan Lian Garden in Diamond Hill, Kowloon, Hong Kong.

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Valdosta Magazine

Jan Brice and friends took Valdosta Magazine on a trip to Israel recently. The group is standing in Jerusalem with the iconic gold Dome of the Rock behind them. Jan said, “Jerusalem was incredible!”

Small Town – Big Business Showcase Publications, Inc. is a family-owned publishing business specializing in lifestyle magazines that showcase a community's spirit through positive stories about hometown heroes, special events, unique places, arts and culture, and more. Our community magazines are used to promote local businesses, help recruit new businesses & professionals, and for tourism marketing.

Wayne County MAGAZINE

WCHS BASEBALL Class AAAAA State Runner-Up

The Strand once again brightens Cherry Street

Showcasing Wayne County’s Personality Where It All Comes Together

Coming Soon - Traditions Highway 15 Magazine & Travel Guide

Targeted Local Advertising We provide businesses the opportunity to reach consumers in a 14-county area through local and regional high-quality, perfect bound magazines. We print over 46,000 magazines annually with an estimated readership of 3. 5 readers per copy.

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Make checks payable to Showcase Publications and mail to: P.O. Box 391 | Jesup, GA 31598 Or subscribe on-line at showcasepublicationsga.com Summer 2017

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Great Mexican food and drinks, with great and fast service. Happy hour every day from 2 p.m.-6 p.m. Tuesdays and Saturdays feature 2 for 1 House Margaritas.

RESTAURANT GUIDE:

(229) 671-9978 | 515 N St. Augustine Rd | Valdosta, GA 3101

Serving the best breakfast in town Monday-Friday beginning at 8 a.m., and Sunday morning beginning at 10 a.m. Lunch is available Monday-Friday until 3 p.m.

(229) 247-4670 | 205 N Ashley Street | Valdosta, GA 31601 | jessiesvaldosta.com

Lunch served 11 a.m. to 2:30 p.m; Monday-Friday and Saturday until 2 p.m. Catering, Party Rentals & Take-Home Supper Shoppe available. Humbly serving Downtown Valdosta for over 25 years.

(229) 242-2261 | 310 N Patterson Street | Valdosta, GA 31601 | covingtonscatering.com

A small-batch, premium coffee roaster, specializing in coffee for coffee shops, restaurants, offices and churches. The skilled roasters have the expertise and knowledge to bring out the best in the beans to brew a flavorful, memorable cup of coffee.

(229) 242-1979 | 1203 Baytree Road | Valdosta, Georgia, GA 31602 | thebeanery.com 100% All Natural, Gluten-Free, Non-GMO, stone ground white corn grits. Refer to website to find retail locations and list of restaurants serving Gayla’s Grits.

Georgia Olive Farms extra virgin olive oil is one of the finest olive oils in the country. Order online at gaolivefarms.com/gof/store/.

(229) 316-3382 | Gaylasgrits.com S Oak Street | Lakeland, GA 31635 | georgiaolivefarms.com | (229) 482-3505 Authentic Southern BBQ in Valdosta.

Open Sunday-Thursday from 11 a.m. to 9 p.m. and Friday-Saturday from 11 a.m. to 10 p.m.

(229) 506-5407 | 4038 N Valdosta Rd | Valdosta, Georgia, GA 31602 woodstackbbqtavern.com Friends Grille + Bar is a locally owned neighborhood restaurant specializing in modern, but laid-back, southern cuisine. Lunch: Tuesday – Friday from 11 a.m.-2 p.m., and Saturday – Sunday brunch/lunch from 10 a.m.-2 p.m. Dinner: Tuesday - Thursday from 5 p.m.-9 p.m., and Friday & Saturday from 5 p.m.-10 p.m.

(229) 242-3282 | 3338 Country Club Rd, Ste B | Valdosta, Georgia, GA 31605 | friendsgrilleandbar.com

The main focus at The Salty Snapper Seafood & Oyster Bar is to provide a great experience through food, drinks, service and atmosphere. Lunch: Tuesday - Friday from 11 a.m.-2 p.m., and Saturday brunch/lunch from 10 a.m.-2 p.m. Dinner: Tuesday - Thursday from 5 p.m.-9 p.m., Friday & Saturday from 5 p.m.-10 p.m. and Sunday from 5 p.m.-9 p.m.

(229) 506-5544 | 1405 Gornto Rd | Valdosta, Georgia, GA 31602 | saltysnappervaldosta.com

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Valdosta Magazine

The

Food Section “Food is the ingredient that binds us together.”

F

rom the farm to the dining table at home to the restaurant kitchen, the Valdosta locals featured in our “Food Section” this month originate from across the culinary spectrum. The one thing that they all have in common, though, is their love of food.

Photography by Wes Sewell Photography – Dish prepared by Bobby DeCesare, Executive Chef – Valdosta County Club

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Chris Manwell, Danielle Lachance, Randy DeCoudres, and Justin Stephens outside their new office on N. Patterson Street.

A Passion for Quality Unites Them Manwell DeCoudres Restaurant Group STORY BY JOHN RIDDLE | PHOTOGRAPHY BY WES SEWELL PHOTOGRAPHY

The passion for details is what drives this company. From eye catching décor and long training hours to tweaking a recipe for mac and cheese more than twelve times - Manwell DeCoudres Restaurant Group always strives for excellence. Manwell DeCoudres Restaurant Group owns Friends Grille + Bar, The Salty Snapper Seafood & Oyster Bar and Woodstack BBQ Tavern. Each of these restaurants provides a unique experience geared toward all types of consumers. Their company loves to give locals along with travelers the best atmosphere, food and service.

C

hris Manwell is a produce distributor and savvy businessman who doesn’t cook. Ran­dy DeCoudres is a graduate of the Scottsdale Culinary Institute in Arizona who doesn’t type. One might think the two an unlikely pair.

But they have created a successful partnership that brings different perspectives to opportunities and problems with a commitment to finding agreement before moving forward on issues where they see things differently.

Chris admits, “Randy and I look at things differently. He looks at it from his lens and me from mine. But, we wait until we agree to take action; sometimes that takes a while.” Randy agreed, “It’s good to have someone look at issues from a

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Valdosta Magazine

different perspective.” Those different perspectives came from two very different backgrounds.

Chris worked on farms around the country in Michigan, New York, New Jersey, Pennsylvania, Georgia, and Florida right out of college which led him to the produce distribution business in 1994. For the past 23 years, he has been supplying fresh produce to food service distributors and some of the nation’s largest and toughest retail establishments, such as Publix and Walmart.

His model is to buy directly from the farms. “You can get the freshest produce directly from the farms and eliminate the middle-man which allows us to drive down costs,” he explained.

The challenges of providing the freshest product to his customers while negotiating the best prices available to solidify his contracts has given him vital experience that he has transferred to the restaurant business. He started a restaurant in 2007 where he got his “…feet wet and saw firsthand how the restaurant business works.” “It gave me an understanding of the importance of costs and what costs should be at the restaurant level,” he explained.

When he met Randy DeCoudres, he thought it might be time

Chris Manwell and Randy DeCoudres first met in 2005. They had another encounter in 2010 at Two Friends Cafe where they became more acquainted. The result – three iconic restaurants employing over 165 people and serving everything from oysters to barbecue.

Daily staff meetings focus on daily operations to ensure the highest quality food, drinks, and experience for every customer at every restaurant.

to take on a partner. He was impressed with Randy when they first met. After getting to know each other more, “I thought my produce business background would gel nicely with his experience as a culinary chef,” he explained.

Randy had an extensive culinary experience, including kitchen manager at Charleston’s five-star Peninsula Grille in the Planter’s Inn before moving back home to Valdosta. He worked as a food consultant for Covington’s and helped design 306 North where he became executive chef and general manager. “I had been approached by several people about starting a restaurant.

I was impressed with Chris and his ability to find affordable and fresh produce. He also had experience in the fast-food restaurant business which gave him a keen insight into efficiencies,” he said.

One thing they always agree on is that food quality is their highest concern. “Our No. 1 factor is a passion for quality. You motivate people from passion. A deep passion for hospitality in every plate of food and every drink we serve. It is truly a ‘labor of love.' "We radiate that to our managers and they relate it to the cooks. We strive to ensure our line-cooks have a passion for every plate they prepare," Randy emphasized.

They ensure that commitment to quality at daily staff meetings in their new headquarters office on Patterson Street. “We meet daily with different restaurant managers to discuss daily operations and focus on our mission and our passion,” Chris said.

“Everything else takes a back seat.” Their keen attention to expenses allows them to pass savings along to their customers without jeopardizing the “perfect” experience they strive for at each of their restaurants.

Randy, who has his first office in his career as a chef, agrees.

“I have been told that a chef can’t make money behind a desk, but, you can save money behind a desk,” he emphasized. “I’m 17 years into this journey. I’m more of a restaurateur now than a cook, but, I’m still passionate about creating a new dish for the dinner menu.”

“Our No. 1 factor is a passion for quality. You motivate people from passion. A deep passion for hospitality in every plate of food and every drink we serve.” – Randy DeCoudres They also agree that what separates them from others is their extensive knowledge from a team of people focused on different aspects from lighting to the music in each restaurant.

At Woodstack BBQ Tavern the barbecue sauces have changed six times, and they had ten versions of dry rubs before deciding on the exact rub that would season their ribs. “The details are important,” Chris emphasized. Randy agreed, “All of our menus are chef-driven. We accentuate that with a great environment.”

While they have not strayed from the unique blend of experiences that brought them together—including the fact that Chris, himself, is often the one who goes to an area farm to get all the greens they need for that week—they are planning for the future as well. “We will continue to build upon the brands we currently have while exploring potential brands to come,” Chris said.

“We meet daily with different restaurant managers to discuss daily operations and focus on our mission and our passion. Details matter!” – Chris Manwell

e

anwell

restaurant group

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Cool Beans Quality Coffee Is Something Everyone Can Enjoy

BY KURT PETERSON, GENERAL MANAGER, THE BEANERY COFFEE ROASTERS PHOTOGRAPHY BY PAUL CONSOLINI

C

offee isn’t just a beverage--whether you are on a road trip, on the way to work or simply waking up at home on a Saturday morning--a good cup of coffee has become essential for many people. With a little knowledge and the right equipment, a truly good cup of coffee is something everyone can enjoy.

Kurt Peterson, General Manager, The Beanery

It starts with the type, or origin, of the coffee bean itself and is influenced by the duration and temperature of the roasting process. There are many distinct coffee regions around the world. Each one offers unique characteristics or qualities to the finished cup. Soil content, elevation and climate all play a role in the flavor of the bean. Because each region is geographically different, it boasts it’s own particular flavor profile. The possibilities are endless. But which coffee should you pick? Great question! My answer is try them…all. Try them all! No one is going to be able to pick a coffee that appeals to you better than, well, you.

Once you have selected one or more coffee regions to take home, you need to carefully consider how the coffee is brewed. Many coffee drinkers prefer the French Press or the pour over.

The French Press is relatively cheap and easy to find, and, in my opinion, gives a truer flavor in the finished cup than other methods. To brew, grind your selected coffee coarsely (a bit bigger than the beans ground for a regular drip pot, to allow the metal filter to keep them out of your cup) and empty the grinds into the French press. Next, pour hot water over the grounds and fill the press to about two inches from the top. I use water heated to about 100-105 degrees. Place the filter assembly so that it makes contact with the grounds, but do not press the handle all the way down yet. After the grounds steep in the water for four minutes, slowly press the handle and push the grounds to the bottom. Finally, pour the coffee into your favorite cup and enjoy!

The pour over is similar to a regular drip pot except that it is primarily used for a single serving. The pour over fits on top of your coffee mug and you insert a filter (usually cone shaped) inside. Next, add two to three ounces of ground coffee into the filter (the coffee can be ground finer than for use in a French Press). Slowly pour hot water over the grounds and let them bloom. Blooming occurs when the grounds bubble up and seem to expand after water is added. After the bloom has finished, continue pouring water slowly over the grounds until the cup is filled.

The French Press: To brew coffee in a French Press, pour beans into the French Press to measure (top); grind beans coarsely and empty the grinds into the French press (middle); Add hot water (bottom).

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Valdosta Magazine

Coffee wakes us up in the morning, keeps us going throughout the day, and has numerous health benefits. As is true with similar commodities, a good source is key. If you have a local source for freshly roasted coffee beans, chances are you have a local expert on different regions and flavors. Your local artisan coffee expert can teach you about the equipment, handpick a roast and help you find a coffee you will love.

One thing is certain--a local business that is roasting and blending coffee to meet individual tastes is truly a valuable asset to any community!

All in The

Family

Cooking

Calls with the

- A Family Affair

STORY BY MATTIA GODDARD PHOTOGRAPHY BY WES SEWELL PHOTOGRAPHY

A

ll five members of the Call Family help out in the kitchen when they’re relaxing at their Valdosta home on Plantation. Tom and Kelly make an effort to keep their meals healthy these days after Tom had a health scare last year.

Lots of grilling on the Green Egg is how Tom makes healthy choices. A family favorite is pork loin marinated in an Asian style dressing. When pressed for time, they like to use the bottled variety from Very Very Teriyaki.

Tom makes sure to leave the meat marinating for several hours or even overnight. Grilling the pork loins only takes 20-30 minutes, plus 10 minutes of resting. Once the pork is finished cooking, Tom plates it and covers it with aluminum foil to allow the meat to rest which ensures a juicy cut of meat when he goes to carve it.

Their 13-year old son Coleman has fun at the Egg with his dad. He leaves the slicing and dicing to his sisters, Chandler and Sarah Kate.

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Tom, Coleman, Sarah Kate, Kelly, and Chandler

The girls enjoy helping their mom make sour cream biscuits. These decadent 3-ingredient biscuits are addictive. They are bite-sized savory muffins that melt in your mouth- a dangerous combination.

Kelly and Tom make an effort to serve vegetables at every meal, such as brussel sprouts and sweet potatoes to accompany their pork loin.

The brussel sprouts are parboiled in chicken stock.

This lessens the crunch and partially cooks them prior to sautĂŠing. Kelly cut up thick maple bacon, cooked it in the pan and rendered the fat. After removing the brussel sprouts from the parboil, Tom shocked them in cold water before adding them to the pan.

Their favorite way to eat sweet potatoes is by roasting them in a hot oven. Kelly mixes the chopped sweet potatoes in olive oil, then adds 2 TBSP minced garlic, 1 TBSP fresh chopped rosemary, salt and pepper, and roasts them in a 400-degree oven.

She does not stir them at all during the 45 minutes that they are roasting, which ensures the bottoms caramelize nicely.

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Valdosta Magazine

The brussel sprouts are served with a final spritz of fresh lemon.

sour cream biscuits Simple biscuits are the best kind! Fast to put together, these bite-sized biscuits are a bit of heaven. In the Call family, Tom, Kelly and the girls have to snag one quickly because Coleman will disappear with the entire basket!

Sour Cream Biscuits 2 sticks of soft butter 8 oz. sour cream 2 cups self-rising flour Spray a small muffin tin, drop spoonfuls of dough.

Cook at 400 for 12-15 minutes.

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Jessie’s famous pimento cheese sandwich is made with her secret combination of pepper jelly and cheese, and topped with bacon.

Pimento Cheese Sandwich A Modern Spin on a Classic

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J e s s i e ’ s R e s ta u r a n t a n d C at e r i n g i n D o w n t o w n Va l d o s ta

very city has its own hidden gems, like Jessie’s Restaurant and Catering, a local favorite that resides in the center of Downtown Valdosta. Many still know it as Jessie’s Eats and Treats but with a new owner, came a new name. Mikki Hudson has had the opportunity to serve Valdosta as the owner since 2009. Those who have had the pleasure of dining at Jessie’s Restaurant and Catering over the years have been a huge part of its growth and have inspired such dishes as the “Ritter Burger”, “Jeff Salad”, and “Griner Salad”. Mikki and her staff strive to ensure that each customer has a unique experience that makes them want to come back.

When you step into Jessie’s Restaurant and Catering you feel like you are dining with family and, of course, each family has their own twist on classic recipes. Mikki has put a modern

spin on a classic that everyone loves. What is this classic you may ask? It’s a pimento cheese sandwich! A grilled pimento cheese sandwich, to be exact. This crowd favorite is one of the most ordered items on the menu. Now, you are probably wondering what makes our grilled pimento cheese sandwich so special? Well, the secret is Mikki’s pepper jelly recipe which is made at Jessie’s Restaurant and Catering. The flavors of the pepper jelly, topped with bacon, a tomato slice and housemade pimento cheese all come together to create an explosion for your taste buds.

Here’s a little secret for those of you who can’t seem to get enough of the homemade pepper jelly... you can purchase a jar from Jessie’s Restaurant and Catering throughout the week, in case you get a strong craving after hours.

Jessie’s catering service offers up their best-selling menu items

Open for breakfast and lunch Monday – Friday 8 am – 3 pm and Sunday 10:00 am – 2:00 pm | Closed Saturdays 205 N. Ashley St. – Valdosta | 229-247-4670 18

Valdosta Magazine

Passion Served With Every Plate A Culinary Tour of Three Restaurants

Buoy Bar at The Salty Snapper Photo supplied by Manwell DeCoudres Restaurant Group

INTRODUCTION BY JOHN RIDDLE AND CANDICE MCKINLEY | CULINARY TOUR PHOTOS BY WES SEWELL PHOTOGRAPHY

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ention Friends Grille + Bar, The Salty Snapper Seafood and Oyster Bar, or Woodstack Barbeque Tavern to anyone in and around Valdosta and you can almost see images of their favorite signature dishes and specialty drinks dancing around in their heads.

While these three iconic restaurants are owned by the same people, they have diverse menus and atmospheres that are as different as their names. The one main ingredient that permeates their success is passion – and that passion is served with every plate.

Randy DeCoudres, executive chef, and partner at Manwell-Decoudres Restaurant Group, recently took Valdosta Magazine and photographer Wes Sewell on a culinary tour of the three restaurants that he and Chris Manwell own. Describing the restaurants’ signature items, Randy gave us an inside look at the origins and stories behind some of the area’s most-loved recipes and an exclusive look behind the taste buds of some of Valdosta’s most creative, culinary minds.

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It’s Time For A

Good Time!

O

ur main focus at The Salty Snapper Seafood & Oyster Bar is to provide you with a great experience through food, drinks, service and atmosphere. We hope you leave full, happy, and eager to return. Cheers!

Photography by Wes Sewell Photography

Salty Snapper – Good Times - Great Seafood

“Eel Lake oysters (Canada) have a medium salty and slightly sweet flavor; Murder Point oysters (Alabama) have a mildly salty, buttery taste; Spring Creek oysters (Massachusetts) have a salty and clean taste, and a vegetal touch; Chief Sagamore Petite oysters (Massachusetts) have a sweet and salty flavor; the Argentine jumbo red shrimp has a fluffy white meat with a ‘lobster-ish’ texture. I love oysters! When we first opened the Salty Snapper, I ate raw oysters every day for two weeks! On any given night at the restaurant, we typically have between 5 – 10 varieties. Oyster flavors vary greatly depending on what region they come from. That’s part of the fun of eating oysters. Head chef Erik Mackie and I are enjoying these oysters with Topo Chico, a sparkling water from Mexico. Topo Chico has been around since 1825. It is super carbonated and has a slight natural sweetness to it.”

“This recipe belongs to my grandmother, Jane Scott, or 'Maw-Maw', to me.

These hushpuppies are the best, and I’m not just saying that to be nice. They are crispy on the outside and light on the inside. I’d say 97 percent of the hushpuppies out there are terrible—lead weights! There’s a secret ingredient in this recipe that adds to the puppies’ fluffiness. Sorry, I can’t tell you. You’ll have to get it from Maw-Maw herself if you want it!”

“This is the Salty Snapper Seafood and Oyster Bar's spin on Pimento cheese. I learned this recipe from a great local lady, Mrs. Kathy Lincoln. She makes this for her husband and boys when they head down to Suwanee, Florida to fish. They have been making that trip for more than 30 years. Her dip became known as ‘Suwanee spread’ because they always took the spread with them to their fishing destination. When we were getting ready to open the Salty Snapper, I thought the name would be a perfect fit - I got her permission, of course!"

Live Music at The Salty Snapper Seafood and Oyster Bar

T

he Salty Snapper Seafood and Oyster Bar offers live music every night of the week they are open. Each day, musicians ranging from a single act to a five-piece band can be heard playing on the outside patio.

The Salty Snapper Seafood and Oyster Bar offers live music form local and regional talent.

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Valdosta Magazine

The Salty Snapper Seafood and Oyster Bar’s live music includes a wide range of genres during live performances, including classic rock, Southern rock, pop/dance and singer/songwriter music. A focus is placed on the local talent that Valdosta and the surrounding area has to offer.

(229) 506-5544 1405 Gornto Road Valdosta, Georgia, GA 31602 Saltysnappervaldosta.com Hours: Mon., Wed. - Sat: 11 am – 2 pm Mon., Wed., Thurs., Sunday: 5:00 – 9:00 p.m.

Fri. – Sat.: 5 – 10 pm Closed Tuesday

Friends Grille + Bar

Where Everybody

Knows Your Name

A

chef-driven, seasonal, anything goes restaurant deep in the South. We are passionate about food, wine, spirits and fellowship. It is a gathering place, a spot where people meet to have a good time. With its spacious covered patio, lively bar, and open kitchen, excitement is always in the air.

Friends Grille + Bar - Casual, Affordable & Delicious

“Our grilled eight-ounce filet of beef topped with gorgonzola blue cheese and balsamic reduction—this is probably the most iconic dish that we serve. We cook it ‘Pittsburgh-style,’ meaning a heavy crust on one side. Our grill is rocking at around 700 degrees and the filet is heavily charred on one side, kissed by the grill on the other side, then finished in a low oven so it cooks evenly. We sell 50 or more of these a night!”

“Justin Stephens, our director of operations, has a long-standing love affair with the classic cocktail, Negroni. He likes to make it with more modern craft gins, like Fords or St. George. Gins have come a long way in the last 10 years.”

“Our bourbon selection is unmatched in the area.

Over 30 different bottles of bourbon bless our shelves.

We offer it on the ‘rocks’ or on the ‘cube’, as you can see Justin Stephens and I are enjoying.”

“This is our take on a Panzanella Salad, a Tuscan tomato and bread dish. We mix sliced vine-ripe tomatoes, baby heirloom tomatoes tossed with cucumber, pickled shallot, basil, almonds and freshly toasted bread cubes. This is served alongside a ball of burrata cheese. Burrata is a ball of mozzarella stuffed with mozzarella curd and cream—a molten ball of mozz! The small plate consists of freshly pickled Romanesco broccoli. We love pickles! The oval plate displays the ingredients local baby eggplant, baby heirloom tomatoes, Romanesco broccoli and locally grown red bell peppers used to make this dish.”

(229) 242-3282 3338 Country Club Rd, Ste B Valdosta, Georgia, GA 31605 friendsgrilleandbar.com Hours: Tues. – Thurs.: 11:00 am – 2:00 pm & 5:00 – 9:00 pm Fri.: 11:00 am – 2:00 pm & 5:00 – 10:00 pm Sat.: 10:00 am – 2:00 pm & 5:00 – 10:00 pm Sunday: 10:00 a.m. – 2:00 p.m.

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It’s Smokin’ at

Woodstack BBQ Tavern Authentic Southern BBQ

W

oodstack BBQ Tavern serves authentic southern BBQ using only premium meats. Duroc Pork, Chairman’s Reserve Brisket, all natural-cage free chicken and locally made Carter’s Sausage slow smoked on custom Lang Smokers over local oak wood.

PHOTOGRAPHY BY WES SEWELL PHOTOGRAPHY

“We only burn local oakwood on our Lang smokers. I love the taste and flavor of oak, and, it’s what grows in this area. If we were in ‘Hickory Country,’ we would probably use that. But we have oak, with the occasional pecan thrown in.”

“We make six different styles of barbecue sauce, each of which represents an area in the U.S: ‘O.G.’ (Memphis), ‘Sweet & Spicy’ (Texas), ‘Carolina Gold’ (South Carolina), ‘Southern Mustard’ (Georgia), ‘N.C. Pickin’ Sauce’ (North Carolina), and ‘Alabama White Sauce’ (North Alabama).

You may not like all of our sauces, but I’m sure you find at least one that you love! We serve Alabama White Sauce with our smoked and fried wings as an alternative to ranch sauce.”

“We make several types of barbecue at Woodstack—from real ‘cheffy,’ nontraditional items, to the most classic of recipes. At the end of the day, though, it had to be a classic pulled-pork sandwich, ‘Carolina-style.’ This is the menu item that made me fall in love with barbecue: classic, simple and delicious!”

“Woodstack’s general manager Ian Rowand lays into a rib plate with whole fried okra here. One thing we pride ourselves on is the ‘bark’ on our meat. These ribs have a gorgeous bark and are still tender and juicy on the inside. All dishes that are served at Woodstack come with a small pile of house-made pickles (mixed with cucumber, onion and carrot). I love pickles! Pickles are a great counterbalance to the rich, smoked meat and fried okra.”

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Valdosta Magazine

“Jason Sherman is our Pitmaster at Woodstack and I refer to him as the 'Smoke Whisperer'. The flavor, bark and tenderness we can achieve with these smokers is unmatched. There are a hundred smokers out there that are easier to use, Lang’s need constant attention, but it’s worth it!

So many people use electric rotisserie smokers—totally a shortcut move—you can taste the difference. We burn nothing but ‘sticks’ here, (meaning split oak wood). We use a blowtorch to get these babies going early every morning, before the sun comes up. We call our smoke team “The South Georgia Stick Burners”—we are very proud of the old-fashioned way that we cook barbecue!”

(229) 506-5407 4038 N Valdosta Rd Valdosta, Georgia, GA 31602 woodstackbbqtavern.com Sun. – Thurs.: 11:00 a.m. to 9:00 p.m.

Fri. - Sat.:11:00 a.m. to 10:00 p.m.

Georgia Beer Company Is it on your mind?

“J. Ryce” Martin and Chris Jones have big plans for Valdosta’s old waterworks building, which will become the Georgia Beer Company. The finished building will house a professional-grade brewery. Instead of brewing 10 gallons at a time, they will be brewing 10 barrels at a time, which translates to about 300 gallons. Photo by Wes Sewell Photography STORY BY CANDICE MCKINLEY | PHOTOGRAPHY BY WES SEWELL PHOTOGRAPHY AND SALLY QUERIN

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Photo by Sally Querin

Georgia Beer Company prides itself in using ingredients local to South Georgia, such as pecans, peaches, and honey in their brews. Photo by Wes Sewell Photography

J

ack Martin (or “J. Ryce” as he's known by friends and family) woke up early Tuesday morning. The road to Barney was still wet from the previous day's rain showers as he made his way to the small, rural town in search of fresh peaches. However, these delicious and perfectly-ripened fruit were not destined for a cobbler, or any other dessert. You see, Martin and his partner, Chris Jones, don't bake—they brew.

The peaches will join grains, such as malted barley and flaked oats; hops, the intense and fresh plant that balances a beer's sweetness; water; and yeast, in a recipe for the pair's peach shandy, a refreshing light beer perfect for hot summer days.

A peach shandy made with traditional and fresh ingredients is considered a craft beer. The average American lives within 10 miles of a craft brewery. However, the nearest brewery to Valdosta is 80 miles away, in Tallahassee, and the nearest Georgia brewery is in Macon. Chris and J. Ryce's mission is to change that. They have been working toward opening Valdosta's first brewery for three years; a brewery they boldly named Georgia Beer Company.

Chris and J. Ryce met while attending Valdosta State University in the early 2000s. Chris was working toward a Bachelor of Arts in Criminal Justice Degree, and J. Ryce was well into his master's in Biology. Chris went to school thinking he wanted to work for a Federal law enforcement agency. He's served as a member of the Coast Guard reserve since 2002, and just signed an eight-year reenlistment contract. Until recently, J. Ryce worked for the Georgia Bureau of Investigation as a Forensic biologist, analyzing DNA as evidence for criminal cases.

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For the last three years Chris and J. Ryce have been brewing in the garage of J. Ryce's home in Clyattville. They transformed the two-car garage into a semi-professional brewery, full of stainless steel fermenters and kettles, airtight containers of barley, rye and oats and several freezers that have been converted to fermentation chambers.

Photo by Sally Querin

However, those pursuits proved subservient to their passion of brewing fresh, delicious, high-quality beer. “I appreciate and enjoy the science that goes into brewing beer,” says J. Ryce, “but ultimately, it’s all about making people happy. When I see someone drink our beer, and they smile and get wide-eyed because they can taste the flavors we're going for, that makes all the hard work worth it.”

For the last three years Chris and J. Ryce have been brewing in the garage of J. Ryce's home in Clyattville. They transformed the two-car garage into a semi-professional brewery, full of stainless steel fermenters and kettles, airtight containers of barley, rye and oats and several freezers that have been converted to fermentation chambers. They brew 10 gallons of beer at a time, then transfer it into kegs and bottles. However, the duo won't be crammed into that garage for long. Georgia Beer Company recently partnered with the Valdosta-Lowndes Development Authority on an innovative project. At 109 S. Briggs St. sits the city-owned Waterworks Building. The building originally handled all of downtown Valdosta's water utility needs. The nearly 100-year-old brick structure sits just steps away from Highway 84, a perfect location to serve both locals and travelers making their way up and down Interstate 75.

Georgia Beer Company will fill the finished building with several hundred thousand dollars of professional-grade brewing equipment. “We simply could not have taken on such an ambitious project without the enthusiasm and help of the Development Authority,” said Chris. “Instead of brewing 10 gallons at a time, we will be brewing 10 barrels

at a time, which translates to about 300 gallons.” Additionally, he added, “part of our arrangement with the Development Authority is to provide jobs. We anticipate three full time jobs and 4-5 part-time jobs in the first year of operation, from brewer’s assistants to bartenders. Those numbers will increase as we grow, and we will eventually need marketing and advertising personnel, human resource staff and various brewingspecific positions.

Photo by Wes Sewell Photography

Current Beers from Georgia Beer Company St. Helen's Festbier (Oktoberfest-style Ale): A beer rich with malt with a balance of clean, hop bitterness. Bread or biscuit-like malt aroma and flavor is common. Originating in Germany, this style used to be seasonally available in the spring (“Marzen” meaning “March”), with the fest-style versions tapped in October.

Chocolate-Covered Pecan Porter: The pecans, raw honey, and cane syrup in this beer give it a subtle taste of its namesake. Toasted malts impart a chocolate flavor, but there is no actual chocolate in the beer.

Midnight Train: Coffee Milk Stout: Made with cold brewed coffee and lactose sugar. Creamy, rich and toasty.

Closer to the Sun: IPA (India Pale Ale): This heavily-hopped and slightly bitter IPA uses a combination of east and west coast styles, with a distinct grapefruit flavor.

Pretty Woman: Peach Shandy: A light and simple beer mixed with locally made peach lemonade. Lower alcohol content than most of our beers.

Slightly sweet and very refreshing.

Chatty Kathy: American Wheat: Wheat malt replaces barley for this light and crisp, unfiltered and hazy classic. It is brewed with orange peel and coriander seeds, and the yeast gives off a slight banana and clove flavor.

Thai'd Up: Thai wheat: Coriander, basil, lemongrass, and ginger give this wheat beer a distinct Thai flavor. It is unfiltered and hazy.

Mad Jim's Kolsch-Style Ale: The lightest and mildest beer that we brew.

It is very simple, filtered, crystal clear, and styled after the famous Kolsch beers of Cologne, Germany.

Microbreweries typically have a space where consumers can gather, drink beer, and take advantage of having a local brewery.

Georgia Beer Company's tap room will feature reclaimed barn wood and tin décor, comfortable seating, free Wi-Fi, music and a full line-up of beers. The brewery will offer experimental and small batch beers on-site that cannot be found anywhere else. “If the public response warrants, we might scale those beers up to production size. Having the immediate and personal feedback from our clientele will be a wonderful asset,” said Chris. “You'll be able to find our IPA, for example, at the local convenience store; but it's at the brewery that you can find beers like Chocolate-Mint Stout or Sour Cherry Wheat.” Thanks to a new law that goes into effect on September 1, 2017, consumers will be able to purchase beer, to go, directly from the brewery, in growlers and other packages.

The brewery will be family friendly on the inside and pet friendly on the outside. “It’s not a bar,” stresses J. Ryce, “We are trying to give folks a glimpse into what brewing high-quality beer is all about and have a few beers in the process.” The nearly 7,000 square foot facility will also be available for functions such as wedding receptions, rehearsal dinners and corporate parties. The unique juxtaposition of 100-year-old brick and shiny industrial steel will provide a unique and picturesque aesthetic.

To learn more about Georgia Beer Company, visit their webpage at www.georgiabeerco.com.

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Kevin and Gayla’s children: Swin, Campbell, Smith, and Bella Shaw

Shaw Farms From our Farm To Your Table Gayla’s Grits and Georgia Olive Oil Farms Kevin and Gayla Shaw

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Valdosta Magazine

One Family – Two Dreams “From our farm to your table” is a highly valued maxim at Shaw Farms. The Shaws produce 1,450 acres of corn, cotton, peanuts, wheat and olives. Shaw Farms, located in Lakeland, has been family-owned and operated since the early 80’s. Their farming legacy, however, goes back more than 100 years. Family values, community, environment and customer service are top priorities for the family.

In a world where the traditional family farms seem to be disappearing, Shaw Farms boldly steps out to follow their dreams, having created two unique quality products: “Gayla’s Grits” and Georgia Olive Farm Extra Virgin Olive Oil. Their dedication to healthy natural products is also the focus of consumers, chefs and media alike.

Gayla’s Grits Gayla and Kevin Shaw began cooking their signature grits in 1997 when she and her husband Kevin they began grinding naturally grown white corn for personal consumption. “Gayla’s Grits” quickly became a holiday favorite and they started bagging them for family and friends. The grits have a unique creamy flavor that everyone loved. Eventually, they decided to market “Gayla’s Grits” to the public. In 2011, they purchased a 30 inch stone ground mill, which grinds 1000 pounds of their 100 percent all natural white corn every hour. The corn is used exclusively used for “Gayla’s

Grits” to ensure superior freshness and a 100% Gluten-Free environment. “Quality control is our highest priority,” said Kevin.

To ensure that everyone can cook “Gayla’s Grits,” their recipe is included on the back of every package.

“Gayla’s Grits” are on the menu at restaurants and retailers such as Steel Magnolias, Birdie’s Market, and Friends Bar & Grill.

For wholesale orders, please contact Nichole Harrison at (229)-316-3382 or sara@ gaylasgrits.com, or visit their website at www.gaylasgrits.com.

Jason, Kevin, and Sam Shaw

Harvesting olives

Gayla’s Grits and Georgia Olive Farm Extra Virgin Olive Oil are in shops in Valdosta such as Birdie’s Market, Carter & Son’s Produce Market, Art & Soul, and Raisin’ Cane. Tours are also available by contacting Vicki Shaw at (229)-300-9931.

Georgia Olive Oil Farms In 2009, Jason, Sam and Kevin Shaw partnered to form Georgia Olive Farms. The legacy of attention and commitment to healthy nutrition and superior quality is evident in two of the Shaws’ Extra Virgin Olive Oils, making them stand out from the sea of imports and fraudulent oils on the grocery shelf.

Armed with the dream of resurrecting olive oil production in Georgia and the Southeastern United States, the Shaw family harvested the first commercial crop of olives grown east of the Mississippi from their orchards in 2011. Georgia Olive Farms continues to encourage and support the development of the olive oil industry in the Southeast by increasing their own orchards and supporting farmers and investors who have the same vision. Their oil is a true Extra Virgin Olive Oil… from field to mill in a few hours. As reported by Richard Villadoniga of eat-american. com, “…many celebrated Southern chefs are snapping up bottles of Georgia Olive Farms’ oil, including James Beard

Award winners Sean Brock of Husk in Charleston, S.C., and Linton Hopkins of Restaurant Eugene in Atlanta.” Chef Alton Brown stated in Food Network Magazine that Georgia Olive Farms Extra Virgin olive oil is his number one “goto” ingredient. Currently, they sell two varieties of Georgia Olive Farms Extra Virgin Olive Oil: Arbequina and Chef’s Blend (blend of Arbequina and Koroneiki oils). Both are pure, first cold-pressed EVOO with a taste described by Esquire Magazine as “smooth and tickles the back of your throat with a faint peppery kick, the way it should.” Their Pure Georgia Arbequina oil is only available in limited quantities each harvest season. This oil is 100% Georgia grown and has a green and buttery taste with a fruity finish. Their Chefs Blend can be purchased in stores throughout the country or online at www.georgiaolivefarms.com.

For wholesale pricing, contact Brandi Weaver at 229-4823505 or email brandi@georgiailivefarms.com. .

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All in The

Family

A Taste of the

Old Country Lebanese-Style

STORY BY MATTIA GODDARD | PHOTOGRAPHY BY WES SEWELL PHOTOGRAPHY

Gezel and Laura Hanna.

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Valdosta Magazine

G

ezel Hanna is well known in Valdosta for her Lebanese cooking. She makes traditional dishes for her family at every meal. You can always find a refreshing bowl of Tabouli in her refrigerator.

Most Americans know very little about the country of Lebanon.

It boasts the highest percentage of Christians in the Middle East and Gezel points out that there is peace between Christians and Muslims in the country today, illustrated symbolically by the country’s Christian President and Muslim Prime Minister.

community here. Their Lebanese ties run deep here in South Georgia. The LaHood Family has a reunion every year that brings approximately 150 family members together.

Gezel loves her home here and also enjoys traveling to Jacksonville every few months to stock up on cracked wheat and certain spices and grains that are not available locally.

The story of her arrival in Valdosta is an interesting one. Her husband, Joseph, is kin to the LaHood family by marriage. He arrived here in 1978; 60 years after Mary LaHood first arrived in Douglass, Georgia. The LaHood family has grown tremendously in the hundred years they’ve been in Georgia.

Gezel arrived in Valdosta in 1991, a new wife, a new mother, and on top of all that, in a new country and a new language. It took her some time to get her bearings, but over these last 25 years, she’s figured it all out. The couple has three children; Laura, David, and Emily, all of them students here in Valdosta.

Gezel, with her daughters, Laura and Emily, and cousin Janice Joseph.

One obstacle Gezel encountered, in particular, was her English.

What she was taught in school in Lebanon, she found was very different once she arrived in the United States. Even driving was an adventure! One thing that has remained constant in her life is the food of her homeland.

The dishes she serves all have Arabic names- the traditional bite-sized meat pies are called sfeha.

The customary breakfast bread, called za’atar, has a pungent mix of dried wild thyme, sesame seeds, spices and olive oil that is baked onto the top of the raw dough.

Family favorites at the Hanna home include the very popular kibbe- which is a meat dish traditionally served raw. These days, Gezel says only she and her husband Joseph eat kibbe raw. She bakes it for her children and guests.

To make the dish, she buys a good cut of lean beef, either a London broil or beef round. The Publix meat department grinds it up. She then adds a mixture of cracked wheat, onion, allspice, cinnamon, salt and pepper to the meat. She makes a separate stuffing for the kibbe, which is more of these same spices as well as roasted pine nuts. The cinnamon and allspice give the kibbe a distinctive flavor common in Lebanese cooking.

The most well known Lebanese dish is arguably tabouli. A healthy dish made from parsley, cracked wheat, lemon juice and onion that Gezel makes this every day

Fresh ingredients used to make Gezel's tabouli.

Gezel’s Tabouli: 3 bunches parsley, washed and chopped 1 large tomato, chopped ¼ cup fine cracked wheat (available at Publix in the International aisle) 1 small onion or green onion, chopped ½ cup olive oil ¼ cup lemon juice salt to taste Gezel soaks the cracked wheat for at least 20 minutes.

In the lemon juice to be used for the tabouli. If not, she warns, it will be crunchy. Once it’s done soaking, assembling the ingredients takes little more than 10 minutes.

The Hanna family’s last visit to Lebanon was back in 2008, so it’s lucky that they are deeply involved in the large Lebanese Summer 2017

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THE VALDOSTA COUNTRY CLUB CELEBRATING TRADITION WITH A NEW MENU

Photography by Wes Sewell Photography – Dish prepared by Bobby DeCesare, Executive Chef – Valdosta County Club

STORY BY NARCI DROSSOS | PHOTOGRAPHY BY WES SEWELL PHOTOGRAPHY

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Valdosta Magazine

John Drew, bar manager, Jessica Sapp, food and beverage manager, and Bobby DeCesare, executive chef.

M

embers of the Valdosta Country Club have many reasons to celebrate – in addition to its centenary anniversary, this summer they greeted new executive chef Bobby DeCesare and a brand new menu unveiled in late July. Not only have the lunch and dinner menus been enhanced, but John Drew, bar manager, features a uniquely developed line of specialty drinks along with the classics, and Jessica Sapp, food and beverage manager, offers a decade of in-house experience with dedication to meet members’ needs.

With a 2015 renovation of the lobby, dining room, and lounge, members enjoy the ambiance that greets them with a stunning view of Bellemeade green. In Robert’s Lounge, one can relax with specialty cocktails, fine wine, small-batch whiskey, or ice-cold beer. John Drew comes to the club with a history that includes European living and Vino on the Veranda at Sea Island’s The Lodge. He prides himself on craft cocktails that are pre-prohibition with names like the “Ramos Gin Fizz,” as well as his own creations such as “Call Me a Cab,” “Zen Zen,” and “Rusty Wagon.” Drew stocks fresh fruits, herbs, and even

John Drew prides himself on craft cocktails that are pre-prohibition with names like the “Ramos Gin Fizz,” as well as his own creations such as “Call Me a Cab,” “Zen Zen,” and “Rusty Wag­on.” He stocks fresh fruits, herbs, and even flowers such as lavender to dress and infuse drinks.

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flowers such as lavender to dress and infuse drinks. Now studying for his sommelier license, Drew works with DeCesare to pair wines to accompany dinner menus.

DeCesare was born and raised in the restaurant business, having learned to cook at the age of six at the iconic Jimbo’s on Ashley Street with his father. Through high school and college years, he continued working at restaurants; during a stint in Atlanta, he met his wife and knew he wanted to eventually return to Valdosta.

He worked with Sysco and U.S. Foods in sales as well as chef in local establishments Southern Landing and Azaleas. He notes, “I have experience on both sides of the restaurant business, which brought me to the Valdosta Country Club at the perfect time.” DeCesare has a passion for food which is apparent when you see him sharing it. Key to his kitchen aesthetic is selecting local ingredients that are delightfully fresh when they hit the table.

Starters like firecracker shrimp, lump crab cakes, and jalapeno deviled eggs as well as accompaniments like ribboned squash, grilled tomatoes, creamed spinach, and sautéed mushrooms are part of the new menu unveiled in late July.

Starters like firecracker shrimp, lump crab cakes, and jalapeno deviled eggs as well as accompaniments like ribboned squash, grilled tomatoes, creamed spinach, and sautéed mushrooms are delightful. A dinner menu features fresh seafood appetizers such as pan-seared diver scallops and calamari, as well as yellow fin tuna poke.

Entrees include not only the fresh, thickly hand-cut beef ribeyes and filet mignons grilled to order, but also pesto shrimp, ravioli with cream sauce, pork tenderloin medallions, cedar plank salmon, summer vegetable pasta blend, zucchini wrapped halibut, and lemon rosemary chicken breast. DeCesare says creating amazing dishes with others in the kitchen who enjoy what they do and take pride in it is “like a dream come true.” Special requests? DeCesare says, “Just ask!’

Food and beverage manager Jessica Sapp began her career at the Valdosta Country Club as a server over a decade ago. She says the club is like home to her and its employees and members like family. Along with new events coordinator, Sara Farrar, Sapp plans and oversees a variety of celebrations: wedding receptions, showers, birthdays, anniversaries, themed parties and dinners, annual member events, and regularly hosted civic clubs’ meetings for lunch. Whether planning an intimate gathering in the dining room, Robert’s Lounge, or on the patio, a whiskey tasting in the men’s locker room grill, or a formal gala in the private ball room, both Sapp and Farrar enjoy making memorable events for members.

"Creating amazing dishes with others in the kitchen who enjoy what they do and take pride in it is like a dream come true.” - Bobby DeCesare

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Valdosta Magazine

The Valdosta Country Club family is committed to enriching the lives of its members by providing gracious hospitality, extraordinary experiences, and a lifestyle worthy of sharing with generations.

A GREAT

Southern Meal EXPERIENCE

Sue Cox

S

tan & Sue Cox - Owners and operators of Covington’s Dining & Catering and 306 North Restaurant, are pleased to announce the re-decorating of Covington’s Restaurant. The facelift, which has met with overwhelming approval, includes original art from local artists as well as purchases from Spring Into Art over the last 20 years.

“After twenty-five years at our current location, we are better than ever,” stated Sue Cox. The dining room stays in high demand for evening and weekend parties and events.

Covington’s Dining and Catering supplies all your needs for wedding receptions, rehearsal dinners, showers, corporate luncheons and events, and private parties of all shapes and sizes across a 60-mile radius encompassing South Georgia and North Florida. They deliver full meals on a daily basis to businesses and professional offices. They also have a complete Party Rental service with all the accessories you need for your

next party or event including tables, chairs, linens, tableware, and more.

A “Take Home Supper Shoppe” has to-go casseroles, desserts (homemade brownies, cookies, banana pudding, peach cobbler, and assorted cakes & pies), and breakfast items. Of course, their always fresh chicken, tuna, and shrimp salads, as well as pasta and broccoli salad and soups--all are readily available for pickup or delivery. A new “Roasted Shelf” offers gluten-free meats and vegetables that can be purchased daily and meet the requirements for the Paleo and many other diets.

Covington’s sister restaurant and next-door neighbor, 306 North, provides fine upscale dining at an affordable price and has a full-service bar. A new redecorating project and a new menu are planned for this Fall. 306 North is open for lunch from 11 am-2 pm (Monday-Friday) and for dinner from 5 pm-until (Monday-Saturday).

“We love to serve and our goal is to provide a great Southern meal experience as well as be instrumental in catering in perfect harmony with our clients’ overall vision.” – Sue Cox

Open for lunch Monday-Friday 11am -2:30pm and Saturday 11 am -2 pm 310 N. Patterson St. | Valdosta | 229-242-2261 Summer 2017

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All in The

Family

Valdosta’s Homegrown Bar-B-Q Own

STORY BY MATTIA GODDARD PHOTOGRAPHY BY WES SEWELL PHOTOGRAPHY

M

eet Sam Watts, the man behind Sam’s Bar-B-Q. His restaurant has been open since 2006, but he’s been cooking for many years, and winning BBQ competitions throughout the surrounding counties, including 15 wins locally at the 100 Black Men Barbeque Cook-Off. Everybody knows Sam. He’s Valdosta’s go-to guy for everyone’s barbeque needs.

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Valdosta Magazine

Sam serves delicious southern comfort foods Tuesday through Saturday at his restaurant on E. Hill Avenue, but he can cater for you any day of the week.

You’ve had Sam’s catering if you’ve ever attended any of the local schools’ teacher and staff catered parties, or the City of Valdosta, the Fire Department, Police Department, Georgia Power and VSU events. Sam caters for everybody!

Sam says his most popular items are his ribs and his pulled pork.

He makes a special mustard sauce that he recommends putting on his ribs.

Sam and his staff, which includes his two grown sons, have been offering full-service catering over the last four years, with tables, chairs, tentseverything their clients could need.

If you come for lunch, you'll be treated to a daily special. Today's is a pulled pork sandwich. Part of Sam's business model is fresh food every day. On days when Sam doesn't sell out of his specials, he shares his leftovers with the homeless people that gather at a local park.

Sam and his wife, Margo, have a delightful role reversal in their business life. Sam does the cooking, and Margo does the books. The two have five grown children together; two work with their dad, the other three, their girls, are all off at college. You can find Sam at his place just about every day of the week. Margo does Sam's books part-time. She is a teacher by trade and recently moved from Brooks County to Valdosta High School where she will specialize in helping students with reading disabilities.

The next time you’re craving some fresh, homemade bar-b-q, visit your neighbor, Sam.

Thanksgiving Feeding the Community Day After experiencing success in business, Sam and Margo wanted to give back to their community. Eleven years ago, they started a modest event called Thanksgiving Feeding the Community. Today their event has grown to feed between 300-400 people on Thanksgiving Day. Their event draws the poor and the homeless, but also the lonely. Members of the Valdosta community, particularly military members, far from home and missing their families, join in the community celebration down at Sam’s place. The event has grown so large that local churches and school clubs organize volunteers to help serve and also distribute goods to those in need. There is music playing, free haircuts, tables of donated clothes and various needed items. It’s a day of celebration, giving thanks and spreading community cheer. Sam and Margo spend their Thanksgiving every year, with their extended family, serving their community, and they couldn’t be happier!

Sam and Margo Watts stand by the most popular sides offered every day for lunch. They are his famous mac-ncheese, potato salad, baked beans and green beans.

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Gelana “GG” Goddard

SWEET WITH A

Miss Kate’s Deep South Tours

KICK

AT THE END

GG’s Sugared Peppers – A Labor of Love

BY RAQUEL GODDARD PHOTOGRAPHY BY WES SEWELL PHOTOGRAPHY

F

amed for her sugared peppers, Gelana “GG” Goddard has become a local legend of sorts by selling her one-of-a-kind treat throughout Valdosta.

Her business came to fruition by her desire to do good. She began making her peppers ten years ago, as a gift, in exchange for local monetary donations to the Camp Rock program at her church, Redland Baptist.

From there, they were introduced at parties, and bunko games served on a Ritz cracker with cream cheese. Her sugared peppers have never failed to be an instant hit, inspiring many friends in the early days to declare, “you ought to sell these.”

She has sold out at Farm Days, Way Green in Waycross, Calico in Moultrie, and Merry Marketplace, all while maintaining her southern charm. She and her partner in peppers, her ever-present sister Maxine, will be at the Honeybee Festival this year, making it so that more people can fall in love with her peppers.

Whether used as a condiment for sandwiches, chopped up in brownies or cornbread, or traditionally enjoyed with a cracker and cream cheese, GG’s Sugared Peppers are sweet with a tang and sure to please. She calls it her labor of love, saying that it’s definitely labor, but she definitely loves it.

Her peppers hit the food scene properly a few years back when she secured a cottage food license and had her recipe tested at the University of Georgia. Ever since GG’s sugared peppers have become a popular snack-food and stocking-stuffer to all who try them.

GG’s Sugared Peppers For a delicious treat, Take 1 cracker 1 dollop of cream cheese 1 sugared pepper Enjoy!

Gelana “GG” Goddard (229) 300-0155 36

Valdosta Magazine

As GG describes them, “They’re sweet with a kick at the end.”

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here’s a new company in town offering up a walking tour that allows you to eat your way through some of Valdosta’s tastiest downtown restaurants. The Deep South Samples Sips Tour from Miss Kate’s Deep South Tours offers a taste of classic and nouveau southern cuisine expertly paired with beer or wine. But the 3-hour walking tour is about much more than taking guests into downtown restaurants. When you go on one of their culinary adventures you’ll not only be fed but educated as well.

“Food is just a portion of the overall tour, participants learn about local history, architecture, and culture as well. It’s not meant to be a history lesson, just good, clean, foodie fun,” said Kathyrn Valler, owner of Miss Kate’s Deep South Tours.

Each tour is unique, but some of the great Southern dishes available on the tour are shrimp and grits, fried green tomatoes, and Charleston-style crab cakes. The Sips and Samples “eat-tinerary” includes 306 North, Book and Table, The Bistro, and Steel Magnolias. Participants will also learn the correct way to sample olive oil from Georgia Olive Farms, sip George Beer Company’s craft beer offering, and savor local pecans from the Georgia Pecan Company.

The Deep South Sample and Sips Tour runs Friday and Saturday nights starting at 5:15 PM. It is an easy half-mile walk, is wheelchair accessible, and will be rain or shine. A lunch time tour will be added later this year. To order tickets: (229-2312802) or www.misskatestours.com.

Everybody Loves

Salsa!

STORY AND PHOTOGRAPHY BY JOHN RIDDLE

Coyoacan’ s Salsa Recipe Ingredients: tomatoes, jalapenos, chile de arbol (roasted peppers), salt, black pepper, garlic powder, oregano, onion, and cilantro

For one gallon of salsa 5 tablespoons of salt 2 teaspoons of oregano 2 teaspoons garlic 4 picked jalapeños 1 cup Chile árbol (roasted in the oven) 1/2 onion 1/2 cilantro bundle Blend all ingredients together Boil 15 tomatoes and blend with the ingredients. And mix together.

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hen it comes to Mexican food, what is the first thing you’re served? Salsa. Chips and salsa. In Mexico, salsa is served with tortillas instead of chips, which is a more “Americanized” way to serve salsa. Regardless of what you use to dip in salsa, one thing is for sure--at any Mexican household you go to you’d be served homemade salsa.

But it’s not only served as an appetizer. When eating Mexican food, salsa is one of the main compliments to every meal. So, having a great salsa recipe is important to every Mexican restaurant and household. That is why Coyoacan takes their salsa seriously.

“What makes our salsa different is that we roast the peppers and give them a charbroiled, smoky taste,” explained Fernando Pena, owner and manager of Coyoacan Mexican Restaurant in Valdosta. Coyoacan’s salsa originates from Fernando’s grandmother who made it the same way in Mexico. One of Fernando’s aunts brought the recipe to America and was the first in the

family to have a Mexican restaurant. “Some other family members who have restaurants change the recipe a little here and there. But, we all do one thing the same–we roast the peppers,” he emphasized.

Salsa is not the only thing Coyoacan’s is known for though.

“Our Alambres are our best seller,” Fernando said. The popular Mexican dish consists of grilled steak, onions, bell peppers, mushrooms and bacon topped with melted cheese served with Mexican salad and tortillas. “We add a couple of ingredients that you wouldn’t expect and that most restaurants don’t use that make them unique. Our customers tell us that they’ve tried Alambres in other places but that they’re not the same as ours”.

Due to popular demand, Coyoacan is exploring selling their salsa by the jars. So, if you prefer to get your salsa at a restaurant instead of making it you might be able to swing by Coyoacan’s on the way home and pick up a jar of salsa soon.

Mexican Restaurant 212 E Screven St, Quitman, GA 31643

(229) 263-4466

515 St Augustine Rd S Valdosta, GA 31601

(229) 671-9978 Summer 2017

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All in The

Family

Austin and Mike Wallace

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Valdosta Magazine

Pizza Making Gourmet

Mike

with

STORY BY MATTIA GODDARD PHOTOGRAPHY BY WES SEWELL PHOTOGRAPHY

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odiatrist by day, and undercover foodie in his spare time, Mike Wallace has been perfecting his homemade pizzas over the last few years. His love of cooking came alive three years ago when Mike relocated to a relaxing home in the countryside. A large part of the home’s appeal was the spacious, light-filled kitchen, plus one unusual amenity- an outdoor brick pizza oven. Mike quickly began honing his dough, sauce and pizza cooking technique.

Making your own pizza in an authentic brick oven is not for the faint of heart, and it’s not something you can do on a whim. This foodie delight takes a good amount of prior planning.

Mike's son Austin made the sauce the night before. Trial and error keep them coming back to a homemade sauce heavy on fresh garlic and tomato paste.

Mike’s love of cooking came alive three years ago, when he relocated to a relaxing home in the countryside. A large part of the home’s appeal was the spacious, light-filled kitchen, plus one unusual amenity- an outdoor brick pizza oven.

Pizza baking requires a two-hour lead time to get to the desired temperature. Baking the pizzas takes 4-5 minutes at an incredible 800 degrees.

Mike’s favorite is the Margherita Pizza. He prefers the recipe found in the cookbook “Pizza and other Savory Pies” by Brigit Binns. This vegetarian pizza is striking in Summer 2017

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The Wallace family enjoys their dough homemade and fresh.

Once the pizza assembling begins, it's a fast process. Mike rolls out the pizza dough, quickly adds the sauce and toppings, then moves straight to the oven.

that it is the colors of the Italian flag and was named after Italy's Queen in the late 1800s. It has white circles of fresh mozzarella, ribbons of bright green basil and finally, the tomato sauce adds the red color.

The Wallace family enjoys their dough homemade and fresh as opposed to the store bought variety. Anyone not feeling as adventurous or lacking the patience required to make their own dough can purchase ready made balls from Publix. Making dough is a labor of love. Using yeast demands patience as it proofs and rises. Mike either makes his dough one day ahead if not the day of, but he also says it can be frozen for up to 2 weeks.

On days that Mike decides to make pizzas, he starts his dough 40

Valdosta Magazine

early and prefers to make quite a few. Rule of thumb at his house is a pizza per person. Of course, these are the personal pizza size, not the giant ones we’re used to from Domino’s or Pizza Hut. Each of his four children has their favorite pizza types, and Mike happily obliges when he's cooking.

Once the pizza assembling begins, it’s a fast process. Mike rolls out the pizza dough, quickly adds the sauce and toppings then moves straight to the oven. The blazing hot oven allows for a very short cook time, so he moves quickly between baking and assembling.

This is a process Mike prefers to do in the cool weather months, but he readily admits the pizza tastes amazing any time of year!

THE BEANERY

WHOLESALE & RETAIL 21 COFFEE ORIGINS CUSTOM BLENDS HOT & ICED DRINKS

thebeanery.com (229) 242-1979 1203 BAYTREE RD VALDOSTA, GA 31602 (ACROSS FROM ZACADOO’S)

SKILLFULLY ROASTED, ARTFULLY BLENDED. Summer 2017

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Feast Senses A

for the

– from Process to Perfection

Walter and Susie Altman offer a European approach to dining and retail at A + B, etc. in Hahira

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azing upon one of Susie Altman’s perfectly magnificent macarons, it’s easy to focus on the finished product and to not consider the challenging process of creation. Likewise, encountering the luxurious beauty A + B, etc. presents when you walk in the front door today, it’s almost impossible to recall the rancid ruins of the grocery store that once stood there on Main Street. A + B, etc. represents a complete transformation, the result of laborious and intense vision – a dream really – that came from Susie and husband Walter’s desire to offer their hometown area a European approach to dining and retail.

As avid sojourners to Europe, Walter and Susie have enjoyed French and Italian culture for well over a decade. Not surpris-

STORY BY NARCI DROSSOS | PHOTOGRAPHY BY WES SEWELL PHOTOGRAPHY

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Valdosta Magazine

A glimpse inside the boutique side of A + B, etc. shows the latest French fashions. A + B, etc. owner and architect Walter Altman designed the boutique and restaurant from the ground up. They also offer a fine dining experience amid chandeliers with French cuisine served on bone china.

Susie Altman prepares macarons in the kitchen of A + B, etc., a French bistro and retail store in Hahira, Ga.

Susie sells her macaroons packaged for delivery in addition to in-store displays

ingly, Walter knew he wanted to be an architect from the age of 12. He has always enjoyed painting and working with different mediums, and his original paintings--as well as prints of his landscapes and street scenes--are available in the shop. When a particular setting catches his eye, he often sets up his easel and paints mise-en-scene, from life. Not one to settle for the easily available, he prefers to create his own colors by combining pigments with different bases or binders to generate oil paints, water colors, or acrylics. He visits Zecchi in Florence and Sennelier in Paris for their outstanding selections. When Walter shared his inspiration to set up business in Hahira and create this new space, Susie was on board.

point, the elusive confection – the macaron. A pharmacist, Susie knew that if she could compound prescriptions, she could master the macaron. After experimenting with recipes, she ultimately went in favor of the French method, not weighing the ingredients such as almond flour, sugar, and egg whites. She has mastered the delicate meringue texture and adapts her own basic recipe for special requests. Just this year she has custom made macarons to order in coordinated hues for holidays, showers, birthdays, and other celebrations. One secret she can share about these confections: the kitchen should be cool for them to set properly. She laughs that “anyone who enters the kitchen during macaron making might want to wear a sweater!”

In fact, Susie is not shy about accepting a challenge; case in

Speaking of the beautiful chef’s kitchen, A + B, etc. has become Summer 2017

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Susie Altman takes pride in serving guests the macaron recipe she learned to master over time.

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Valdosta Magazine

known for their reservations-only dining experiences. Guests can select from a limited menu in advance and book a table for their number of guests – large or small. Between their beautiful dining room and kitchen, a butler’s pantry replete with exquisite bone china and crystal stemware awaits being plating and filled. Their wine selections have been chosen from first-hand visits to the vineyard. Susie notes, “Learning about wine is the best part of my job!” They feature an exclusive list from their stay at Chez le Fatien in Beaune, France. With the vintner, who owns three vineyards, they ordered 12 cases after a private cellar tour and barrel tasting. One, the Gevry-Chambertin, has enjoyed praise in upscale press reviews.

Just recently, the chefs at A + B, etc. have begun special bistro openings to the public, and even made take-out window boxed lunches of crepes, burgers, fish tacos, and their signature homemade ice creams.

Diners could enjoy the parlor tables at the recently installed Petanque court (rules are posted!) or take their meals with them. Executive Chef Nicholas Ekblaw and Executive Sous Chef Matthew Russ enjoy sharing their passion for healthy, classic, and beautifully prepared dishes with guests who come from near and far and may want to try something new, in addition to the classic.

A pharmacist, Susie knew that if she could compound prescriptions, she could master the macaron. After experimenting with recipes, she ultimately went in favor of the French method, not weighing the ingre­dients such as almond flour, sugar, and egg whites. She has mastered the delicate meringue texture and adapts her own basic recipe for special requests.

Married for just over 20 years, Walter and Susie Altman are delighted with their venture, and even plan to make downtown Hahira their home, as they renovate the recently acquired three-story Odom building downtown. Speaking in synch with the architect’s vision, Susie notes, “We are carefully peeling back the layers of recent history to reveal the original structure and finishes of this historical building. We can hardly wait to call the third floor our new home!” The first and second floors may house some bistro or coffee shop style dining as well as retail selections.

One thing is certain about the Altmans: they enjoy the creative process and plan for perfection. If you haven’t visited A + B, etc., you need to do so soon. Treat yourself to a macaron, experience perfect, and see what everyone is talking about!

Summer 2017

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[ MONEY MATTERS ]

The Inheritance Talk

BY BOB GODDARD

L

osing a loved one can be one of the most challenging experiences of a person’s life. While grieving, a person must complete many burdensome tasks, such as planning a funeral. Receiving an inheritance during this time can be the source of even more stress, as the recipient must determine how to access and manage the inheritance.

This process can seem especially daunting if the recipient needs the inheritance to help cover the decedent’s debts or final expenses. Luckily, the stress caused by an unexpected inheritance is avoidable.

Although it may be uncomfortable, discussing your well-thought-out estate plan with your heirs can alleviate future stress. On the other hand, avoiding this discussion could leave your beneficiaries unprepared to handle the family’s wealth. According to a study by the Williams Group, 70% of wealthy families lose their wealth by the second generation and 90% by the third generation. To ensure that your heirs preserve your family wealth for generations to come, consider the following.

Identify family values – Educate your family and heirs about your priorities. What are your goals? How do you prioritize these goals?

The best way for your beneficiaries to understand your values when it comes to wealth is to lead by example. Do you give to charity? Plan family vacations? Save a portion of each paycheck for a rainy day?

Show your family what is important by having these discussions and providing them with a good example throughout your life.

Create a plan – Consider how to approach this discussion. Would you rather talk casually at the dinner table or in a formal setting at your advisor’s office? Start developing this strategy ahead of time so that you are prepared to have this discussion. Do you want to talk to your beneficiaries one-on-one or invite them all for a family meeting? Decide who you want to lead the discussion and how you can help prepare your heirs to manage the fortune you’ve accumulated throughout your career.

turity of the individual. If your heir has a pattern of irrational spending, it might not be the best time for full disclosure. On the other hand, if you have a fiscally responsible heir, you may feel comfortable providing them with more details.

Work with the professionals – Work with your financial advisor, CPA, and estate planning attorney to ensure that your wealth will be transferred in the most efficient way possible. Together, you can determine if it is better to make lifetime gifts or transfer everything upon your passing. This is also the perfect time to introduce your heirs to your trusted advisors. Let your children know who to contact in the future (or now if they are ready to start planning for their own retirement).

There is no time like the present to prepare your heirs to manage your wealth after you are gone. Have these discussions now to ensure that your heirs don’t blow their inheritance like one in three Americans (as indicated by an Ohio State research study). Rely on your financial advisor to help start you off on the right foot and make these conversations easier.

Article provided by Robert A. Goddard III, AIF, Vice President/Investments with Stifel, Nicolaus & Company, Incorporated, member SIPC and New York Stock Exchange, who can be contacted in the Valdosta office at 229/293-1125.

How much should you share? – Deciding how many details to share about your wealth can be difficult. This goes hand in hand with the ma46

Valdosta Magazine

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S LDO

TA M A G A

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20 YEARS OF VALDOSTA "SEENS"

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Remembering When

th

ANN

IVERSARY

A

s we celebrate the 20th Anniversary of Valdosta Magazine, we share with you some of the pictures from various “Seens� through the years.

We are honored to carry on the tradition started by Johnny B. Lastinger!

Cady Minor and Lindsay Lastinger ready for their dance recital.

Randy DeCoudres, left, and Bill DeCoudres, representing Regions Bank, Sympony Ball Sponsor.

First Annual Schuttzie Cup Golf Tournament.

Nic Daugharty, Stu Mullis, Rusty Trancygier, Don Schut and John Lastinger

Coltillion Club celebrates 50th Anniversary.

Donna Culbreth, Susan Steel, Louise Wildes and Jamie Bird.

Debbie Hart and Claire Spriggs at "Lady and Sons" with owner Paula Deen in Savannah.

John & Connie Riddle

John Riddle, Brad Lastinger, Lamb Lastinger, Suzanne & John Lastinger, and Connie Riddle

Tom & Kellie McTier and John & Ginna McTier Barbara Slocumb, Bena Bayless, Gloria Boyette, Sandra Belue & Lamb Lastinger

Don Knotts visited VSU back in the eighties, and local chapter of the Andy Griffin Re-Run Watchers Club held a reception for "Barney Fife."

L-R: Richard Hamlen, Ronnie Blanton, Bill Malone, Knotts, John B. Lastinger, and Mac McLane

Homecoming Court: L-R Haley Jane Holland, Caroline Scruggs, Lindsay Lastinger. Cady Minor, Lauren Singletary, Queen Lily Waldron, Hope Jackson, Anne Rankin Cannon, and Emily Sands.

Nancy Warren and Cheryl Oliver at the Vaaldosta Magaazine Preview Party

Summer 2017

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USAA PREFERRED BROKERAGE

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PROFILES Stuart and Claudia Mullis

“Stu had a nickname for everything and everybody. You knew you were in trouble if he called you by your real name. He could make you cry, make you think, and he sure as shootin’ could make you laugh!”

- Jack Oliver, friend YOUR GUIDE TO VALDOSTA' S P E O P LE , P LACE S , AND BU S I NE SS E S Summer 2017

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‘Larger Life

A Man

Than

STORY BY MOLLY FERRIER

S

tuart “Stu” Mullis was a “big” man. No matter who they were, when someone stood next to Stu, they felt small--not only because of his size but because of who he was. Stuart passed away June 27, 2017, but he will be remembered for the "big” life he led.

Stuart was a person of many titles to many different people. To his golfing buddies, he was the consummate storyteller and his tall tales were funny and exaggerated. As Ron Hogan pointed out at his memorial, Stuart was the “elaborator.” Lucky was the man or woman who was part of the group of friends who played golf with Stu. The trip to Scotland/Ireland was reportedly “legendary,” with Stu carrying two Irishmen around a pub and signing autographs as the “Wrestling Red Bear.”

Everyone who knew him felt like he was their best friend--and he was. He could remember stories from his high school years (the Valdosta High School class of ‘65) that people had hoped to forget, but he would retell them in funny and interesting ways.

Pam Atkins, a friend of Stuart’s, said, “Stuart gave most of us a nickname back in high school and we still refer to each other by the name he gave us. He even gave one of my brothers a nickname! We will never forget what a great man Stuart was!”

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Valdosta Magazine

Phone calls from people who said Stu was their best friend continue to come in at Habitat for Humanity in Valdosta, where he was a leader in the community. Stuart was bigger than a character from a Dr. Suess book. Roy Cannon, another friend of Stuart’s said, “Stu's unique personality and wit is what endeared him to his many friends and acquaintances. He will be remembered for his quiet acts of kindness, generosity and unwavering support of community. Stuart will take his place on the "first team" in the Valdosta "Hall of Fame."

Stuart was a “big” cook. If you were very lucky, you were the recipient of one of Stuart’s cooking treats. His tomato pie, his kumquat jam (thanks to his wife, Claudia) and his morning breakfast treats—all made with his happy laugh--were part of Stuart’s life.

Food was an important part of Stuart’s life and he always had breakfast and lunch with his friends and family. Mealtimes with Stuart were social and comfortable and sharing a meal with him was a joy. He often met with friends at Zacadoos for breakfast. They started their day with fellowship, laughter and friendship and proceeded to solve the world’s “problems.”

PERSONALITIES If you stopped by Stuarts office for a visit, you might leave with a gift. It could be a piece of advice, a story, a good book to read or maybe a putty knife. He loved to share a part of himself with other people. If you were a close with him, you would receive some really big gifts--maybe you really didn’t need an awl but you took it because it came from Stu. To those who knew him, Stuart was the biggest gift of all.

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Stuart knew most of what had happened in Valdosta over the past 60 years. If he didn’t know he could certainly spin a tall tale around it. The tribute to his life narrated in stories told by his friends at his memorial service was uplifting and comforting. Valdosta may have lost a “big” man, but heaven received a “big” soul.

Stuart loved everyone because his heart was “big.” He was always ready to help someone in need and he did it for love, not for money. He often lost money on his projects because money was not his motivation. His motivation was love, and no one was loved more by Stuart than his family.

His wife Claudia was the love of his life and he would acknowledge her love and support as the best thing that ever happened to him. His children, Ellen and Marcus, were fortunate to have had a dad who loved them with all of his “big” heart and was never ashamed to show that love. When Marcus and his wife Geri wanted to have a baby, Stu went to church and prayed every morning for the couple. It was a sweet baby girl who arrived soon after. When Ellen found her soulmate, he was so happy for her. Ellen’s husband and Marcus’s wife loved Stuart as well and cried as hard as the rest of his family at his memorial. Ellen and Marcus even had friends who loved Stuart—and he loved them right back.

From left, Stuart and his golfing buddies Johnny B. Lastinger, Ed Nargi and Don Schutt at “The Cup” match in 1993.

He loved his brothers and sisters and mother in the same unselfish “big” way that he loved everyone else. If he loved you, he loved your children and their children and he would do anything for them. He would find jobs for his friends, counsel them, encourage them, pick them up when they were down, and celebrate with them.

His faith was also “big.” After he retired from the food service industry, his strong Christian faith led him to be the director for Habitat for Humanity in Valdosta because he felt like he could make a difference in the Valdosta/Lowndes community--and he did. Stuart exemplified Jesus’s words to “love one another” every day of his life. The people he touched by helping to provide safe affordable housing are too numerous to count. He led the local Habitat for Humanity chapter in the same “big” way that he did everything. He was able to make ideas and plans happen. Stuart’s friends and co-workers at Habitat for Humanity said that they felt that not only had they lost a leader, but a friend, a mentor and a loved one. His legacy will continue with Habitat because those who worked closely with him and they will honor and cherish his memory.

The stories told about Stuart’s life are “big” and may continue long into the next century. Some of his stories are funny, some are stories of kindness, some are about him and some are about people he cared about.

Stuart with a class of children during the holiday season

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"Although this donation directly benefits women and children services, philanthropic gifts essentially benefit the entire organization as it allows financial opportunities to be utilized in other areas."

- Johnny Ball, SGMC Assistant Administrator – Communications & Public Affairs

(front row) Alyssa Pate, Casey Langdale, Meshea Hardeman, Suzan Prince – SGMC Foundation Chair, Lee Smothers. (back row) Terri Ball, Jennifer Steedley, Gretchen Elliott, Ashley Mock, Aprile Steel, Tisha Johnson, Haley Dameron, Elizabeth Vickers - SGMC Foundation Executive Director

Valdosta Junior Service League Continues Legacy of Philanthropic Support for South Georgia Medical Center

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aldosta Junior Service League was honored by South Georgia Medical Center Foundation at a recognition event for their funding of a Patient Family Room for Women and Children Services. Thanks to the generosity of VJSL, this particular family room on the labor and delivery floor will offer families a private space to spend quiet time together during sensitive labor and delivery situations.

A Gift Inspired

“The room was inspired by service league member Meshea Hardeman,” said Alyssa Pate, 2016 Service League President.

Hardeman's story began when she was 31 weeks pregnant with her first child and learned that her unborn daughter was diagnosed with Trisomy 13, a fatal Chromosol abnormality. Despite the prognosis, Hardeman's baby was born alive and lived for 52

Valdosta Magazine

twelve precious hours. "We had a flood of family members and close friends racing to the hospital to see her," stated Hardeman.

Hardeman experienced the same situation when pregnant with her second child, another daughter. At the time, no Family Room existed at South Georgia Medical Center.

Hardeman instantly recognized the need for a Family Room and the benefit for families to have privacy in the midst of a difficult circumstance or a place for mothers to bond privately with their newborn baby. As painful as their situation was, Meshea Hardeman and her husband Craig prayed that God would give them a way to use the brief life of their baby to bless others.

Valdosta Junior Service League was a major contributor to answering Chris & Meshea’s prayers. The Service League decided to use the Hardeman’s experience as an inspiration to benefit our

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Meshea Hardeman shared her story at the Family Room Dedication.

community. "Most of our members are mothers and this was an excellent opportunity to partner with our local health system to support other mothers in our community,” said Pate.

The league’s generous donation supported the design of the room, which features special artwork influenced by Meshea’s journey.

Building Relationships VJSL’s relationship with SGMC dates back to 1980’s, when members volunteered at the Coffee Corner, now known as the

All Spice Café. Members would acquire volunteer hours by donating their time performing duties such as cashier, table server, and greeting guests. In addition to volunteer hours, the league has donated more than $73,000 to the Foundation over the years.

"We are thankful that our local women's civic group has placed an importance on local health care," said Johnny Ball, Assistant Administrator for Communications and Public Affairs at SGMC. "Although this donation directly benefits women and children services, philanthropic gifts essentially benefit the entire organization, as they allow financial opportunities to be utilized in other areas."

"Most of our members are mothers. This was an excellent opportunity to partner with our local health system to support other mothers in our community.” - Alyssa Pate, 2016 VJSL President (standing): Gretchen Elliott, Terri Ball, Tisha Johnson, Ashley Mock, Aprile Steel. (seated) Alyssa Pate, Casey Langdale, Meshea Hardeman, Haley Dameron

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J Jacksonville

Jaguars' Telvin Smith hosts annual Youth Camp STORY BY CANDICE MCKINLEY |PHOTOGRAPHY BY SPM PHOTOGRAPHY

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Valdosta Magazine

acksonville Jaguars’ Linebacker Telvin Smith is gearing up for a fun-filled “Youth Day” in his hometown of Valdosta—and it’s free of charge.

Telvin launched the successful event last year at his alma mater, Lowndes High School. The event featured a free football and cheerleading camp for 250 attendees and a post-camp barbecue, with special appearances by college and NFL players.

Telvin’s focus is on improving children fundamental skills on the field. He also makes it a priority to talk to the participants about making positive life choices, pursuing an education and giving back to their communities. Telvin, along with fellow professional players and area coaches, instruct each participant in how to use correct form and safe techniques.

Cheerleaders will have the opportunity to improve their performance by learning from college and professional cheerleaders.

Telvin, a former Seminole player, made headlines earlier this year when he called out professional athletes who charge exorbitant fees for youth athletic camps. "At the end of the day, we're very fortunate

YO U T H

to be able to get paid to play a game we love," he said. "I believe that, in turn, we should give back to the people and communities that helped us get here. It's about helping kids to understand that it doesn't matter if you're an NFL player, mechanic or teacher, hard work will always take you far in life."

While at Lowndes High School, Telvin played football and ran track. As a junior, he helped his team win the state AAAAA championship. He went on to attend Florida State University where he was named first-team All-ACC. The Jaguars drafted

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Smith in the 2014 NFL Draft, where he has already begun to collect accolades, twice earning the “AFC Defensive Player of the Week� honor.

Telvin Smith Valdosta Youth Day 2017 will take place July 1 at Lowndes High School, located at 1606 Norman Drive in Valdosta, from 10 a.m. - 2 p.m. Registration is open to the first 250 participants, ages 6-15. Registration is free and includes a camp T-shirt, lunch, awards and a gift bag. For more information, or to register, visit http://bit.ly/2shA1dP. Summer 2017

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CO M M U N I T Y

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Hahira

the place to ‘bee’ S T O R Y B Y CA N D I CE M CK I N LE Y

Honeybee Festival – Oct. 2 - 7

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he 36th annual Honeybee Festival is right around the corner and newly-minted Chairwoman Lana Hall will ‘bee’ heading up the festivities this year.

The theme for this year’s festival is “Back the Blue.” Lana said law enforcement has been receiving negative attention across the nation for a couple of years now and Hahira wanted to show their support for their local law enforcement. “We support our blue,” she said. Indeed, they aim to do just that. Hahira’s Chief of Police Terry Davis will have the honor of representing his community as the Grand Marshall this year.

The weeklong event will begin Monday, Oct. 2, with a community breakfast at the Community Center (located on Randall Street) from 7 a.m. to 9 a.m. Everyone is welcome to attend. Seniors are invited to gather for a walk Tuesday morning at the Community Center. The event will take place from 8 a.m. to 10 a.m.

2017 “Teacher(s) of the Year” for Hahira Elementary and Middle schools will be honored Wednesday with a free live concert from 11 a.m. to 2 p.m. Festival attendees are invited to the sit and watch the concert with a provided “brown bag” lunch. The concert will take place at the Red Caboose.

Festival-goers should expect a “busload” of entertainment Saturday, the final day of the of the festival. Following a 5K run and bike ride at 8 a.m. at the Community Center, one of “South Georgia’s largest parades” will begin at noon. Spectators will cheer wildly as more than 100 vehicles, filled with area Shriners Club members, run circles around each other. The Shriners will be accompanying Honeybee Queens, city officials, the Lowndes High School Bridgemen Band—and Grand Marshall Davis will lead the entire procession.

The Arts & Crafts and food tents will again be open from 9 a.m. to 6 p.m. In addition, Saturday will include more live entertainment, a Kid’s Zone and a dog show.

Hahira Honeybee Festival hosts 20,000-40,000 festival-goers each year and, according to Lana, attendees can expect the same experience they have come to know and love. For more information about Hahira Honeybee Festival, call (229) 794-1425 or email honeybeefestival@yahoo.com. To register for the 5K run or bike ride, call (229) 259-3507.

Friday is when the all-day fun begins, with entertainment featured onstage behind the Caboose during festival hours. Arts & Crafts and food vendors will be selling their wares from 9 a.m. to 6 p.m. both Friday and Saturday. The Historical Society, located on Lawson Street, will host a Friday Fish Fry from 5 p.m. to 7 p.m.—just in time for supper. Live entertainment will be featured during the savory feast.

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Local, skilled craftsmen making monuments for your family for

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At ENT and Allergy Associates of South Georgia, all of our professionals are fully trained and experienced to provide you with the best healthcare related to your ear, nose and throat issues. We want you to trust that you are getting the highest quality care each time you come to see us. We combine our expertise and professionalism with a personal, responsive and caring attitude to make you as comfortable as possible with our practice – whether you're sick or well.

We offer a full array of specialty services for ear, nose, throat and allergy: Hearing Loss • Ear Infections • Oral Cancers Sinus/Allergy • Sore Throat • and more...

We offer patients the convenience of a free-standing, state-of-the-art surgery center staffed by experienced, dedicated and caring nursing staff. Our facility has earned The Joint Commission’s Gold Seal of Approval.

Dr. Allen, Courtney Warren NP-C, Dr. Phillips, Virginia Carroll, Au.D., Dr. Kanne

Full-time Doctor of Audiology - Virginia “Jenny” Carroll, Au.D. Hearing Evaluations • Current Hearing Aid Technology Hearing Aid Services/Repair

ENT OF SOUTH GEORGIA SURGERY CENTER 2805 N Oak St, Valdosta, GA 31602 (229) 244-2562 • entofsouthgeorgia.com

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D. May – A Breath of Evening

Arts

& CULTURE

Annette Howell Turner Center for the Arts - In the Galleries

A

s summer turns to autumn, and the blistering heat gives way to the changing of the season, the Turner Center for the Arts’ galleries will also see a tremendous metamorphosis. Throughout the year, the Turner Center constantly changes the art on display to always offer its visitors something new and exciting to see. This season will be no different.

The Turner Center galleries are open to free public viewing Tuesday – Thursday from 10 a.m. -6 p.m. and Friday & Saturday from 10 a.m. – 4 p.m.

Withlacoochee Quilters Guild Exhibition

Sandy Willis, Joyce Herrin, Barbara Lindner, Brenda Corbin, Lynn Eldridge, Carla Goldie, Becky Flythe, Chris Summers, Peggy Mellors, Diane Kelley, Joy Bass, Floye Luke, Becky Berry

T

he Turner Center is hosting the bi-annual Withlacoochee Quilters Guild (WQG) exhibition. This group is in their 30th year of coming together to share in their common love of quilt making. Since the Turner Center opened in 2003, the WQG has participated in exhibiting their works every two years. The group has 68 active members who have created 77 quilts for this year’s exhibit. This year, many guild members collaborated to create a special quilt that they donated to the Turner Center. This quilt will be raffled off to one lucky winner and the proceeds will benefit the Turner Center.

EVENT: Withlacoochee Quilters Guild Exhibition/Linda Wunder Exhibit Date & Time: July 31 – Sept. 13

In addition to the quilt exhibit, the Turner Center will also show the “wunderful” mixed media art of Jekyll Island artist Linda Wunder.

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Arts A

& CULTURE

Plein-Air Painters of the Southeast

n opening reception will take place September 18 from 5 p.m. to 7 p.m. as the Turner Center turns the page to its next set of exhibits. From September 18 - November 1, the Turner Center will host the acclaimed artist group known as “Plein-Air Painters of the Southeast” (PAP-SE). This group was founded in 2001 by internationally renowned artist Dee Beard Dean with the intent to bring together professional painters bound by a common passion to promote the traditional methods of painting “en plein air.” The Term “plein air” is a French term referring to the traditional process of painting out-of-doors, on location, in an impressionistic style.

The Turner Center is excited to host two exhibitions by this group. The Plantation Series Exhibition includes 50+ works created during one of the group’s paint-out events. Preliminary paintings by members will accompany their more refined and finished works of the same subject matter, all of which are tied together by the location and time spent together in the creative process. The annual Members Exhibit will feature 80+ paintings chosen for display by each member. In addition to the two exhibits by the PAP-SE group, the art center will also host Fitzgerald artist David Malcolm and his series of paintings titled “Home Place.”

S. Marzella’s Tidal Sweep

EVENT: Plein-Air Painters of the Southeast Exhibitions Date & Time: Sept. 18 – Nov. 1 Opening Reception: Sept. 18 - 5:00 pm

The Dosta - Upcoming Events Alice @ Wonderland

A

uditions for Alice @ Wonderland will be held August 7-8 at the ‘Dosta Playhouse from 6 p.m.-8 p.m. A variety of roles will be available for ages six and up. The auditions will consist of reading from the script—no prior preparation or experience is needed.

In addition, auditions for Christmas Music Spectacular will take place October 2-3.

For more information, contact Show Director Bethanie Bass at bethanie0716@gmail.com or call Theatre Guild Valdosta at (229)-247-8243.

SHOW TIMES & TICKET INFORMATION: September 29 - October 1 (7:30 pm) & October 6 & 8 (3:00 pm) A Gingerbread Players Production

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Songwriter Series at the Dosta

Arts

& CULTURE

Time: Saturday, August 19 (8 p.m.)

Tickets: $15 in advance, $20 at the door. Tickets available at https://www.xorbia. com/events/exploregeorgia/ exploregeorgiaorg-songwriter-series-in-valdosta

T

he Dosta Playhouse will host the first installment in the 2nd annual “ExploreGeorgia.org Songwriter Series,” featuring Randall Bramblett, Eliot Bronson and Joe Smothers Music. Doors open at 7 p.m., show starts at 8 p.m. The intimate concerts feature the artists sharing the stage and playing off of one another as they sharing their songs and the stories behind them.

Presented by Georgia Tourism, the ExploreGeorgia.org Songwriter Series was included in National Geographic Traveler’s prestigious “Best Trips 2017” list. The series launched in 2016 as part of Georgia Tourism’s “Year of Georgia Music” promotional campaign. The shows are back for an encore run this year with additional concerts scheduled in Augusta, Athens, LaGrange, Savannah and Rome.

Essence of the Artist - Valdosta Symphony Orchestra

J

oin Valdosta Symphony Orchestra music director Howard Hsu as he weaves together a fine performance of Beethoven, Glazunov and Dvořák in this September performance of Symphonic Fire.

The symphony will perform Beethoven’s Leonore Overture, No. 3, Glazunov’s Violin Concerto in A minor, with concert violinist Corinne Stillwell, and Dvořák’s Symphony in D Minor.

Hsu will also bring together the classic sounds of Mozart and Beethoven in this October performance titled Radiance. Valdosta Symphony Orchestra’s Principal oboe performer Susan Eischeid will perform with Principal clarinet performer Peter Geldrich, Principal horn performer Kristen Johns and Principal bassoon player Shannon Lowe.

Corinne Stillwell

Join the symphony for riveting tributes to Mozart’s Marriage of Figaro and Sinfonia Concertante as well as Beethoven’s Symphony No. 4.

Date & Time: September 23 (7:30 p.m.) & October 21 (7:30 p.m.)

Venue: Valdosta Symphony Orchestra Tickets: Individual - $27 / Season Tickets - $135. Purchase online: valdostasymphony.org/tickets. Call Ticket Office: 229-333-2150 Summer 2017

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Valdosta State University Theatre I and You - by Lauren Gunderson

O

ne afternoon, Anthony arrives unexpectedly at classmate Caroline's door bearing a beat-up copy of Walt Whitman's Leaves of Grass, an urgent assignment from their English teacher. Homebound due to illness, Caroline hasn't been to school in months, but she is as sardonic as Anthony is popular. As these two let down their guards and share their secrets, this seemingly mundane poetry project unlocks a much deeper mystery that has brought them together. I and You is an ode to youth, life, and the strange beauty of human connectedness.

- Winner of the 2014 Steinberg/American Theatre Critics Association New Play Award Winner.

DATE & TIME: September 14-16, 18-20 (7:30 pm) & Sunday, September 17 (3 pm) Venue: Lab Theatre Second Floor, VSU Fine Arts Building Tickets: Ticket prices vary per show Online: Valdosta.edu/colleges/arts

- Finalist for the Susan Smith Blackburn Playwrighting Prize which is given annually to recognize women who have written works of outstanding quality for the English-speaking theatre.

- American Theatre Magazine, in reporting the 2016-2017 season, describes Lauren Gunderson as “the most produced living American playwright.”

Connect | Kinect - Annual Dance Concert From the Oxford Dictionary: Connect: to bring together; to relate Kinesics: body movement and gesture as non-verbal communication In the 2017-18 iteration of the Annual Dance Concert, the VSU Repertory Dancers will explore how we Kinect--how dance and movement can bring us together and help us relate to one another.

For more information, visit: valdosta.edu/colleges/arts

October 12-14 (7:30 pm) – October 15 (3:00 pm) Sawyer Theatre (First Floor – VSU Fine Arts building)

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Valdosta Magazine

Come see the New 2018 Expedition

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amerisbank.com A banking team committed to Valdosta, left to right: Commercial Banker Jason Glas, Personal Banker Karen Browning, Commercial Banker John Rogers, Regional President Michael Lee and Branch Manager Bill Osborne.

Summer 2017

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[ GOVERNMENT MATTERS]

RESPONSIVE AND RESPONSIBLE GOVERNMENT

U

BY SEMENTHA MATHEWS - PUBLIC INFORMATION OFFICER - CITY OF VALDOSTA

tility services provided by local governments are a necessary part of our everyday life, yet they are often what people think least about until a situation arises. Fortunately, City of Valdosta water and wastewater customers with an “out of sight, out of mind” mindset can rest assured that their utility services will meet or exceed regulatory requirements.

“Most people give little to no thought about whether their public utilities will operate properly when they need them,” said Henry Hicks, Valdosta Utilities Director. "Yet, the city has the responsibility to provide these quality of life services for our citizens; and, that is a responsibility that we do not take lightly.”

The city’s responsibility includes the annual treatment of 3.9 billion gallons of drinking water and 3.3 billion gallons of wastewater, via two, separate 300 plus miles of pipe. It also includes the ability to respond to any situation that may arise in the process.

One of those situations occurred in 2009.

Hicks, who has recently retired from the city and is serving as the city’s interim Utilities Director until a replacement is named, joined the City of Valdosta just six months before the presidentially-declared disaster flood of 2009 that impacted 46 Georgia counties and 17 Florida counties. In Georgia alone, the unpredictable floodwaters were the culprit for damaging 1,875 homes, 29 businesses and approximately $60 million of public infrastructure (i.e., roads, culverts, bridges and facilities). Unfortunately, one of the largest public infrastructures significantly damaged by floodwaters was Valdosta’s Withlacoochee Wastewater 64

Valdosta Magazine

Pollution Control Plant (WPCP), which serves more than 70 percent of the city’s residents, commercial businesses, hotels and restaurants.

Nevertheless, utility services must continue, even—and especially—in a natural disaster. In fact, the city’s response to the disaster and the emergency construction of the new Withlacoochee WPCP and the 6.2 mile Force Main Project earned Valdosta the 2017 Project of the Year Award from the American Public Works Association—Georgia Chapter. The success of its $60 million in wastewater system projects was attributed to the city’s utilization of an innovative design-build process, the use of a low-interest Georgia Environmental Finance Authority (GEFA) loan and taxpayer-approved Special Purpose Local Options Sales Tax (SPLOST) funds, as well as the ability to complete two complex capital improvement projects in less than two years, ahead of schedule and under budget. The award, along with other positive state and national attention, reinforces the city’s commitment to providing excellent water, wastewater treatment, and other quality of life services for its citizens and visitors for years to come.

“I think we can all agree that public utilities are important and essential needs in any community, particularly the water and wastewater services that local government provides,” said City Manager Larry Hanson. “While we cannot predict a natural disaster, we are proud to have the local leadership, staff and other resources to respond in the most efficient and effective manner to any situation that may arise. After all, having state-of-theart facilities is a critical component to serving our citizens, as well as attracting

jobs and industries for our community.”

The 93 members of the Utilities Department, nearly a quarter of them who have served the city 20-40 plus years, are the real unsung heroes who work behind the scenes ensuring utility services provided at the city’s water treatment plant and two WPCPs meet regulatory requirements and citizens’ satisfaction. These qualified professionals work day in and day out so that—whether it is “out of sight, out of mind” or not—citizens can be confident that the water from their faucet is safe to drink and that water flushed down the drain is treated and returned to the environment in an environmentally-responsible manner.

Valdosta received the 2017 Project of the Year Award recently from the American Public Works Association—Georgia Chapter for Emergency Construction/Repair.

APWA-GA Chapter President Terrence Simpkins, Mayor John Gayle, Utilities Director Henry Hicks, City Manager Larry Hanson, and APWA President Elect Bo Mills accepted the award.

To tour city facilities or for information on city programs, contact the Public Information Office: 229-259-3548 or visit valdostacity.com.

247-6500

2314 N. Patterson St. • Valdosta, GA Across from South Georgia Medical Center www.blantongriffin.com

Bridal Registry Provided by Perfect Settings

Adrianne Moore & Ben Hatch

July 22

Aubrey Suddarth & Donald Sweeney

August 5

Julia Hendrix & Adam Brown

August 12

Abby Parker & Stanton Moore

September 9

Haley Rentz & Gage Barnes

September 23

Olivia Oglesby & John Landon Vickers September 30 October 7

Mackenzie Thomas & Ryan Budzinsky

October 7

u

Marlee Skinner & Jordan Cox Morgan Johnson & Denver Franks

October 14

Sarah Weeks & Taylor Hutchinson

October 14

Becca St. Louis & Brian Rasmussen

October 21

Elizabeth Anne Wilson & Saul Ramos

October 21

Laurie Kruger & Brad Bellinger

October 28

Hope Meeks & Jason Geddings

October 29

Sara Beth Woods & Dean Judson

November 11

Carolina Williams & Stephen Moore

November 18

Susannah Sikes & Calvin Stephenson Macey McGlamry & Zack Zeh

December 16

January 13, 2018

Lauren Singletary & Dylan Maixner February 3, 2018 Taylor Pegg and Stephen Logue

March 24, 2018

u

u

2017 Bridal Registry

From the registry of Leanne and Benjamin Greer (April 1, 2017)

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Summer 2017

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[ Real Estate News]

TIPS FOR HOME BUYERS: WORKING WITH A REAL ESTATE AGENT

BY TOM CALL

W

hen buying a home you should recognize the expertise you’re gaining by working with a real estate agent. Here are some of the best ways to communicate with your Coldwell Banker real estate agent. Buying a home can be an overwhelming task, but a good real estate agent can be incredibly valuable – especially as it aids in finding the right home and helping to negotiate price.

the single largest transaction you’ll ever make, and you don’t want to trust that investment with just anyone.

You want to be vigilant of who you choose and do your due diligence. As most of you know, buying a home is more than likely

However, it is very important to remember that real estate agents are experts when it comes to buying a home, often with years

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Valdosta Magazine

First things first, you need to recognize a Real Estate Agents expertise. Since you are the one who will be living in the home, it’s hard to imagine that anyone will understand your needs better than you.

of experience. They also have insider knowledge on your particular market, such as how long a home typically stays on market, whether the home is priced correctly, and how it compares to other listings in the area.

Secondly, communication with your agent is vital. Often when going through the home buying process, you will need to spend time walking through homes with your agent that aren’t quite right. While this requires patience, it will ultimately help you and your agent refine your search so that you both know what to look for in a home and what you want. Once agents have a specific concept of the type of home to find, they can better serve you.

This is where an agent can come in handy. A real estate professional can help you define your must-haves versus your “nice to haves,” and help you find a home that fits your needs.

Lastly and most importantly, trust your Real Estate Agent. Trust applies not only to judgments on whether a property is right, but also on price and other factors. In fact, trust is crucial once you begin negotiations. When it comes time to make an offer on a home, remember that your agent has experience in both the negotiation process and your local market. This makes him or her best suited to evaluate what is a fair price. While an agent cannot make all negotiation decisions on your behalf, you can greatly benefit from his or her advice.

One of the hardest parts of buying a home is differentiating your needs versus your wants. Sometimes you start with a long wish list, but slowly realize that you can’t get everything you want with your current budget.

So when it’s time for you to find the home of your dream make sure you call Coldwell Banker Premier Real Estate so one of our agents can assist you through every part of your home buying transaction.

TOM CALL

Summer 2017

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Valdosta Magazine

A PLACE TO CALL

HOME STORY BY JAMES FARMER | PHOTOGRAPHY BY EMILY FOLLOWILL

I

nterior design to Southerners is as personal as a silver pattern, a mother’s maiden name and a football team – personal in the fact that these are near and dear to our hearts, but impersonal in the sense that we often don’t choose them for ourselves. Our mamas and grandmamas might have chosen the silver and your granddaddy might have told you what school he’d pay for, and, thus, who you cheered for on fall football Saturdays.

Summer 2017

69

I

nterior design to Southerners is as personal as a silver pattern, a mother’s maiden name and a football team – personal in the fact that these are near and dear to our hearts, but impersonal in the sense that we often don’t choose them for ourselves. Our mamas and grandmamas might have chosen the silver and your granddaddy might have told you what school he’d pay for, and, thus, who you cheered for on fall football Saturdays.

We may have a sideboard that we have to use, lest our greataunt may haunt us. Maybe it’s a rug, a mirror or bed – whatever the piece may be – but we Southerners love our heirlooms.

If we don’t love them, we stare at them with guilt as they anchor walls in our homes. I sometimes tell clients that an “instant ancestor” can explain a newly purchased antique when MawMaw’s chifforobe finally bites the dust and makes its way out the door. “She had terrible taste anyways…” one client sashayed back and we giggled as we made up a fantastic story about the “new” antique now residing in the home.

Southerners inherit great things from our families – not only genetic traits but style too. We love to pay homage to our heritage but also like expressing our style and contemporary tastes. After all, Grandmama probably didn’t have Instagram, Amazon or Uber.

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Valdosta Magazine

What I love to provide for clients is the opportunity to make their houses into homes. That involves layers of comfort and aesthetics too. Old and new, treasures found and items purposefully ordered, fine silver and china but great everyday serving pieces too, sisal rugs with Oushaks placed atop – this is the “look” we Southerners crave and create. As an interior designer, it is of the utmost importance to me to provide my clients a dwelling with a sense of place and provenance – whether the home is new or old, large or small, beach or mountains, lake or river house – a place after everything is said and done, simply “feels” right.

The intangible “feel” of a place is the most important layer in a home’s aesthetic. Lassoing that intangible bronco is one of the most difficult challenges in a project. When a client trusts me and allows the natural visions to shape the project, that “lassoing” more so becomes a gentle trail ride rather than a rodeo.

Same with other professions too! I’d hate for my plumber to hang the wallpaper, but y’all get the drift. Design professionals worth their grits will guide you and the project, and a sense of place for you to call home will undoubtedly take shape. I hope that is conveyed in the book – and thus the title of this new book’s emphasis and inspiration. A Place to Call Home – may we all long to be there and seek to create it! Y’all come on in!

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“Home - the difference between a home and a house is the tug of heartstrings and the longing to dwell there.

I

n James Farmer’s latest book, A Place to Call Home, he writes about his love and passion for curating spaces for friends who have become family. The book takes a reader on a journey through eleven homes across the country. Although all of the homes come in all different shapes and sizes, they all, now, have the elegant, yet cozy feel, that is the James Farmer style. Whether your home is in the city or on the coast or in the country, A Place to Call Home will bring inspiration for the beginners or for those who are ready for a change as well as nostalgia to the seasoned decorators.

We love and live in our homes – decorate them and fill them with our collections – physical and emotional ones. The longing is to always be there – to be in A Place to Call Home.” – James Farmer A Place to Call Home has over 200 pages of beautiful photos, stories and advice. This is the perfect book for any collection!

With the topics of his previous books ranging from cooking to planting to creating, A Place to Call Home focuses on interior design and entertaining making James the ultimate lifestyle expert- Southern style, of course Release September 1. Preorder a signed copy of A Place to Call Home by calling 478.988.9494 or by visiting the James Farmer shop at www.jamesfarmer.com.

About James Farmer

Southern born and bred, James Farmer is a professional garden, floral and interior designer; cook; author and lifestyle expert. He is a frequent guest on television and radio shows. In addition, James Farmer is the author of the Wall Street Journal best-­selling garden book, A Time To Plant; Sip & Savor; Porch Living; Wreaths For All Seasons; A Time To Cook, Dinner on the Grounds, A Time to Celebrate and A Place to Call Home.

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CLIENT CENTERED, COMMUNITY FOCUSED

Standing: Justin C. Martin, Jodi Myddelton, R. Clay Moseley Seated: Wayne Edwards

229-247-3381

3338K Country Club Rd. • Valdosta, Ga 31605 www.secapinv.com Raymond James Financial Services, Inc., member FINRA/SIPC

GA Permit# 092-031H

Leaving footprints in the Valdosta community for

30 years!

Providing Comfort, Creating Memories!

229-433-7000 HospiceofSouthGeorgia.org Summer 2017

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godowntown Everything’s waiting for you!

Welcome to Downtown Valdosta! Come enjoy downtown’s shops, restaurants, galleries, boutiques, services, and entertainment that provide something for everyone! Stroll through the historic buildings, streets, and alleys to enjoy the beauty of our historic downtown with its fabulous, offbeat, intriguing artwork, as well as extraordinary shopping and dining. So, GO DOWNTOWN…maybe we’ll see you there!

Susan Mullis

MEET THE L MERCHANT SUSAN MULLIS THE FLOWER GALLERY

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Valdosta Magazine

ocated downtown for 25 years, The Flower Gallery has served Valdosta for 45 years. Susan Mullis, who has owned the business for 17 years, prides herself on offering the largest selection of beautiful, long-lasting flowers in Valdosta and superb customer service to match. She’s on calls frequently, the phone hardly ever meeting the hook and much of the time she is visiting customers in their homes or on site for an upcoming event.

and how they love their loyal customers.

“I love making people happy,” Mullis said, and that sentiment is a driving force in why she is in this type of business. “Flowers are therapeutic.”

Mullis recognizes how flowers uplift the spirit at weddings, funerals, as “thinking of you” gestures and at many other occasions.

“We go out of our way to satisfy our customers,” Mullis said.

The charm of historical downtown and unique shops like her own make downtown Valdosta the perfect location for Mullis.

Mullis said she hopes future customers recognize The Flower Gallery’s emphasis on service,

“We have a wonderful Main Street that really does a lot for us,” Mullis said.

David Brooks, Jr., with his daughter Olivia

~ Objects Old & New ~Gifts ~Bridal & Baby Registry

(229) 247-4561 117 W. Central Avenue Find us on Facebook & Instagram

MEET THE MERCHANT

DAVID BROOKS, JR. VALDOSTA FURNITURE & MATTRESS

V

aldosta Furniture & Mattress, located on West Central Avenue, is a quaint furniture store with a rustic feel. This family-owned business started with a father, David Brooks, and is currently being run by his son, David Brooks, Jr. Upon entering, you will notice the array of bright colors around the store. Each bed frame has its own set of sheets with a matching comforter. You will notice little spots of red brick that appear to be painted onto the wall for decoration, but this is the beauty of having an antique building—it’s authentic.

We specialize in custom framing, printing services, photo restoration and excellent customer service. Under new ownership since November 2015, the store is undergoing some exciting new changes and continuing to provide excellent craftsmanship and quality work at excellent prices.

Melanie Register McGinnis, Owner

124 N. Patterson St. • (229)244-9651

“You just can’t recreate the feeling that you get from a 100-year-old building,” Brooks Jr. said. “I just love the community feel of downtown Valdosta.”

Valdosta Furniture and Mattress has been in downtown Valdosta since its opening day—39 years ago. Brooks Jr. says that they love keeping up with the latest styles and trends in home design and that, while they are known for mattresses and they are still important to their business, they also offer in-home design and other full service options.

114 N. Ashley Street • 229-242-3785

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229.244.0924 millerhardware.com 211 East Hill Avenue

Songwriter Series at The Dosta Playhouse: Sat. - August 19 - 8 pm

The Beautiful Dosta Playhouse in downtown Valdosta hosts the first installment in the second annual ExploreGeorgia.org Songwriter Series featuring Randall Bramblett, Eliot Bronson and Joe Smothers Music. The intimate concerts feature the artists sharing the stage and playing off of one another as they take turns sharing their songs and the stories behind them. For more information on the songwriter series visit: exploregeorgiaorg-songwriter-series-in-valdosta. Doors open at 7 p.m. Tickets:$15 in advance - $20 at the door.

First Friday:

Sept. 1 / Oct. 6 / Nov. 3 - 6:00-9:00 pm Held on the first Friday of each month, an event where singles can get together, business people can relax, and couples can enjoy the charm of Downtown Valdosta.

Be sure to visit all Downtown businesses, boutiques, galleries, & restaurants for lively events and unique shopping!

116 N. Patterson Street Historic Downtown Valdosta 229-245-1289 www.kaleidoscopeagallery.com

Downtown Valdosta Farm Days:

Sept. 9 / Sept. 23 / Oct. 14 / Oct. 28 – 9:00 am-12:00 pm Come downtown to find the delicious taste of farm fresh food picked just for you, at Downtown Valdosta Farm Days! The market showcases locally sourced produce, food items, and arts and crafts from surrounding areas. Located on the 100 block of Valley Street between Patterson and Ashley streets (behind the Historic Courthouse), 100 East Valley Avenue. EBT, CREDIT, and DEBIT accepted.

229.247.4670 205 N. Ashley Street • Jessiesvaldosta.com

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Valdosta Henge by Jay Blanton First Place – For Weather or Worse Downtown Photo Contest

go downtown Everything’s waiting for you!

Valdosta Main Street is your source of information about Downtown Valdosta. Visit their website at valdostamainstreet.com.

TEMPUR-BREEZE, EXPLORE COOLER SLEEP! 116 W. Central Avenue Historic Downtown Valdosta

229.247.4658

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Flower Gallery VOTED BEST FLORIST

127 N Ashley St • 242-1001 D

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Work hard.

Train hard.

Play hard.

Play our monthly Social Media Scavenger Hunt! #Find90Get90

Proud supporters of students... on and off the field.

Member FDIC |

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Equal Housing Lender | www.citizenscommunitybank.net

Valdosta Magazine

Hahira | Morven | North Valdosta | Baytree

ADVOCATE

BUILD

CONNECT

Nobody networks like the Chamber!

The prospect that you were hoping to meet... They’re probably at the next Business After Hours and the customer that you need to follow up with is most likely at the Economic Summit.

Business After Hours: 7-12 per year with an average attendance of 250 people

PROMOTE

Connect – (v) to establish commun ication between; to cause to be associated, as in a personal or busin ess relationship.

LINK and Valdosta Networking Professionals: Chamber leads groups.

PrimeTime Business Expo: held in October, it is the largest B2B expo the area.

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For more information contact

Leslie Harris at 229-247-8100 at ext. 231 or visit www.valdostachamber.com

Experience Your Orchestra

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CORINNE STILLWELL

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SEASON Howard Hsu, Music Director DANIEL ROWLAND

For Ticket Info: SUSANNA PHILLIPS

valdostasymphony.org 229.333.2150

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CIVIC | CONVERSATION You must get involved to have an impact. – Napoleon Hill, American Author

Bill Nijem, Business & Economic Development Division Vice Chairman, Jason Manley, Georgia Power Superstar Sponsor, Myrna Ballard, Valdosta-Lowndes Chamber President, YEA! Directors Amanda & DeWayne Johnson.

YEA! Ready to Transform Students into ‘Real’ CEOs STORY BY CANDICE MCKINLEY | PHOTOGRAPHY SUPPLIED BY VALDOSTA CHAMBER OF COMMERCE

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he Valdosta-Lowndes Chamber of Commerce will begin its newest program, in conjunction with the local academic school year, the Young Entrepreneurs Academy (or YEA!). Beginning the first week of October, students will meet after school once a week with local business and community leaders and educators. These leaders will use their personal experiences to demonstrate skills including: how to develop business ideas and objectives, write a business plan, pitch to investors, obtain funding, register with governmental agencies, establish e-commerce and a web presence, and more.

their own business. Since the program’s inception in 2004, YEA! students across the country have launched over 2,000 businesses including new products, inventions and services.

YEA!, a nonprofit organization, is a groundbreaking program that teaches students in grades 6 -12 how to run

Program director DeWayne Johnson states, “The program will boost students’ confidence levels, improve their public

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During YEA! courses, youth ages 11–18 will learn how to turn their passions, skills and talents into a real business or social movement. Participants will come up with a big idea, pitch that idea for real funding, and launch a fully formed, legally registered business—starting as students and graduating as CEOs. YEA! teaches youth how to “make a job, not just take a job,” in less than 100 hours!

speaking, improve their professional behavior and provide them with all the tools they need to start and run a real, legal business.”

Laila Denton, Sharah Denton, Jalen Denton, Edgar Denton II and program director DeWayne Johnson. Jalen won a free tuition opportunity to the 2017-18 Young Entrepreneurs Academy. The award was present at the Mellow Mushroom Tuesday, July 25.

Corporate and small business leaders still have the opportunity through YEA! to help educate youth in the community through sponsorships and donations, mentoring, guest speaking, becoming a volunteer instructor and/or hosting a field trip.

Through SIX exciting local field trips and a variety of guest business leaders, YEA! will introduce students to various types of businesses and engaging in a hands-on approach to learning. As a result, students gain a real-world understanding of the dedication it takes to be a business owner.

“Every year, we choose to support youth programs and their efforts to contribute positively to our community. The Young Entrepreneurs Academy is the perfect fit, and we can’t wait to see its success in its inaugural year here in Valdosta.”

- Jason Manley, Georgia PoPower (YEA! Superstar Sponsor)

Course Details COURSE BEGINNING: October 2 DURATION: 30 weeks MEETINGS: Once/week; locations vary PARTICIPATION AGE: 11-18 years of age APPLICATION DEADLINE: September 15 For more information on sponsoring or participating, contact DeWayne or Amanda Johnson at johnson.yea@ valdostachamber.com.

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Valwood Derby & Auction

he 45th Annual Derby Day Spring Auction, hosted by the Valwood Parents Association, was a huge success. Dressed in their best “Derby� attire, guests bid on silent auction items, enjoyed the Derby Live on the Big Screen and then bid on items in the Live auction. Live music was provided by Mainstream. More than $72,000 was raised this year and will directly benefit Valwood students. Thank you to all who attended and made this event a success.

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Photography by Kim Lerstang

1. Tommy & Debbie Nijem 2. Jamie & Ashley Brannen 3. David & Angela Burnett 4. Tyler & Karen Carson 5. Megan & Ashley Henderson 6. Adam & Jenna Murphy 7. Fernando & Caryn Alvarado 8. Fernando & Caryn Alvarado, Tyler & Karen Carson & Tommy & Debbie Nijem 9. Ashley Brannen, Angela Burnett, Jenna Murphy

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Specialists in Injuries and Deformities of the Ankle

Dr. Nic Dodson Dr. Andrew Woods Dr. Erin Dodson

1700 N. Patterson St. • Valdosta, GA 31602

Put Your Feet in Great Hands

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Taste of Downtown

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estaurant Week, held July 18 – 22, is designed to highlight downtown restaurants and the unique dining experience offered in Downtown Valdosta.

This year, the annual “Taste of Downtown” was held at The Patterson and brought participating restaurants to one location. Attendees enjoyed southern hospitality at its best while enjoying an evening of food and drink pairings with music by Naturally Southern. Restaurant Week and the “Taste of Downtown” is coordinated by Valdosta Main Street. For more information on activities in downtown see the “Go Downtown” section in each issue of Valdosta Magazine and follow Valdosta Main Street on Facebook.

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1. Maggie & Jonathan Miller 2. Rick Hastings and Wanda Strickland 3. Sam & Jeff Zimmerman 4. Massimo Moirano and Megan Bennett 5. Sara & Derek Cornelius, John Clayton, and Dustin Van Fleet 6. Megan Demott, Royce Coleman, Seth Demott, Bruce Phelps, and Andrew Altman

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Ashley Street (229) 247-0032

Main Office (229) 241-9444

Norman Drive (229) 241-9987

Customer Care Center (229) 588–7777

valdosta magazine | SEEN Home Builders Association host Annual Spring Golf Tournament

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he Home Builders Association of South Georgia hosted its annual Spring golf tournament on Thursday, May 11, 2017 at Kinderlou Forest. The tournament was a tremendous success, the largest to-date with 144 golfers participating. The event continues to grow and get bigger and better each year! A GREAT BIG Thank You to all of the players, sponsors & volunteers for making this years event the BEST yet!! Our sponsors & volunteers are the absolute best, which allow the Association to raise funds and also contribute back to community! This years recipients were Kids Chance & Hugs of Hope. Congratulations to our 1st Place Gross Team Winners: Reames Concrete (Players Chase Prine, Blake Taylor, Kevin

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Shepard, Thomas Stewart) Congratulations to our 1st Place Net Team Winners: Kindred Development team (Players Robert Morris, Pete Arroyo, Lee Sturbel, Elijah Peebles)! Our Last Place Winner went to Ray & Son Heating & Air (Players Seth Ray, John Cain, Mike Dunblazier, Danny Broyles). The Longest Drive winner was Elijah Peebles and our four Closest to the Pin Winners were: Martin Cardin, Derek Taylor, Thomas Stewart and Stephen L. Hall. Plans are being made for the 7th annual Casino Night fundraiser on Friday, August 4th, 2017 which will be in the Valdosta State University Magnolia Room. Advanced Tickets are available! For Tickets, Sponsorship, and Event Information, call the Home Builders Association: 229-247-8422.

1.Tara Purvis, Jennie Douglas, Erica Brown, Hollie Bailey, Jill Maine, Franklin Bailey, Jada Hamby, Laurie Scruggs, Lori Cox, Wanda Bumgarner, Stacy Touchton, Rhett Knox, Dana Williams, Stephanie Morrisey, Chad Slaughter 2. Golfers 3. Chairman Franklin Bailey and Co-Chair Chad Slaughter presenting Bob Clyatt with Kids Chance and Melanie Pitts with Hugs of Hope their charity contribution checks.

4. Chairman Franklin Bailey, Erica Brown with the Home Builders Association of South Georgia, Jill Maine with the Home Builders Association of South Georgia, and Co-Chairman Chad Slaughter 5. Volunteers Rhett Knox, Lori Cox, Dana Williams 6. Commercial Banking Company employees Ashley Mock, Nikki Rodgers, Andy Griffin 7. Georgia Power employees Tara Mincey and Wanda Bumgarner

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Valdosta Country Club Couples Golf Night

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hroughout the summer, Valdosta Country Club hosts monthly Couples Golf Night. The evening is designed to be fun, no-pressure golf that features a nine-hole scramble so the players can enjoy the course and company.

Couple Golf Night is the perfect opportunity for couples to enjoy a fun round of golf without the stress of competitive play.

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1. A large group of couples enjoyed the June Couples Golf Night.

2. Jason & Sarah Parker and Emily Griffin (granddaughter) & Joe Griffin 3. Greg & Cate Hunter and Emily & John Dennis Wetherington 4. Ryan & Kristi Moorman and Lee & Justin Smothers 5. Closest to the Pin winner, Greg Hunter 6. Closest to the Pin winner, Kristi Moorman 7. Carol & Orson Woodall, Brad & Vicki Bynum, and Cary Brown 8. Byron & Katharine Courson and Dana & Dean Boruff

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Community | calendar

where to go | things to see | what to do August Monday, August 21 – Friday, September 8 VSU Art Faculty Exhibition – This popular exhibition will feature all media works by VSU Art Faculty.

VSU Faculty Jazz Combo will perform at the reception which will take place Aug. 21 from 6 p.m. – 7:30 p.m. The event will be located at Dedo Maranville Fine Arts Gallery, in the Fine Arts department building. For more information, visit valdosta.edu/colleges/arts/art/ gallery.

Thursday, August 31 A call to artists for the second annual “Dumpster Art Project” in Downtown Valdosta, 3-4 locations.

Artists and artist teams are being sought to paint original designs that celebrate life in the city on at least three trash dumpsters located in the downtown area. Deadline to apply is Aug. 31, by 5 p.m.

Call (229) 259-3548 or visit www. valdostacity.com to download application.

September Friday, September 1-Sunday, September 3 Valdosta Fire Department hosts MDA Fill the Boot Drive - Walmart and Winn Dixie supermarket locations in Valdosta. Support the work of local firefighters. More information at www.valdostacity. com/fire or call (229) 333-1835.

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“Dumpster Art Project” Saturday, September 23 The City of Valdosta, Valdosta Main Street, the Annette Howell Turner Center for the Arts and the Public Art Advisory Committee will host the “Second Annual Dumpster Art project” – 8 a.m.5 p.m., locations will vary throughout downtown Valdosta. The innovative community activity transforms necessary but unsightly garbage containers into works of arts, imparts a sense of pride and ownership and brings people together for community enrichment.

The public is invited to observe the work.

Deadline for artists and artist teams to apply to paint designs is Thursday, August 31. Call (229) 259-3548 or visit www.valdostacity.com to download application or for more information.

Culinary Class – “Tailgating with Abby Jackson and Hugh Hardy” Located at the Art Center. For more information, call (229) 247-2787 or visit turnercenter.org.

Saturday, September 9; Tuesday, September 12; and Saturday, September 16 Habitat for Humanity “Freedom Build” – 8 a.m. to 3:30 p.m.,

located at 415 E. Magnolia St. The build will be in memorial of Bob and Sylvia Ator for all they have done for the community.

Monday, September 11 Valdosta Fire Department: “We will never forget”– 8:45 a.m., 9-11 Ceremony at Valdosta Fire Department Station #1, located at 106 S. Oak Street. For more

Monday, October 16 – Friday, November 3 Cute & Creepy—This group exhibition features new surreal paintings and sculptures that are imaginative, visionary and sometimes even scary!

An Opening Reception will take place Oct. 16 from 6 p.m. -7:30 p.m. at Dedo Maranville Fine Arts Gallery, in the Department of Fine Arts building. For more information, visit valdosta.edu/colleges/ arts/art/gallery.

Carrie Ann Baade

information, call (229) 333-1825.

Thursday, September 14 – Wednesday, September 20 I and You—a theatre performance.

I and You is an ode to youth, life, and the strange beauty of human connectedness. This play will take place Sept. 14-16 and Sept. 18-20 (7:30 p.m.) and Sept. 17 (3 p.m.) at Lab Theatre. For more information, visit valdosta.edu/colleges/arts/ communication-arts/box-office.

Sunday, September 17 Valdosta City Hall Lobby Presents: Georgia Constitution Day – Visit the display in the lobby at city hall, located at 216 E. Central Ave. Open during regular business hours. For more information, visit valdostacity.com/georgiaconstitution-day-2017-09-17.

Y/our Eyes – Paintings by Julia Morrisroe—Julia Morrisroe is an art professor at the University of Florida. Her abstract paintings are arranged in large, grid-like installations, creating a dynamic viewing experience. Opening Reception - Sept. 18 from 6 p.m. – 7:30 p.m. at Dedo Maranville Fine Arts Gallery, in the Department of Fine Arts building. For more information, visit valdosta.edu/ colleges/arts/art/gallery.

Monday, September 18 – Wednesday, November 1 Turner Gallery Reception: Plein Air Painters of the Southeast’s David Malcom – 5 p.m.-7 p.m. For more information, call (229) 247-2787 or visit turnercenter.org.

Saturday, September 23 The City of Valdosta, Valdosta Main Street, the Annette Howell Turner Center for the Arts and the Public Art Advisory Committee will host the “Second Annual Dumpster Art project” – 8 a.m.-5 p.m., locations will vary throughout downtown Valdosta. The innovative community activity transforms necessary but unsightly garbage containers into works of arts, imparts a sense of pride and ownership and brings people together for community enrichment. The public is invited to observe the work. For more information, call (229) 259-3548.

Monday, September 18 – Friday, October 6

Saturday, September 23 Valdosta Symphony Orchestra,

“Symphonic Fire” – 7:30 p.m. at Whitehead Auditorium.

Reservations are required, Tickets - $27. For more information, call (229) 333-2150.

Monday, September 25 Valdosta Symphony Orchestra, “Wind Ensemble Concert” – 7:30 p.m. at Whitehead Auditorium. For more information, call (229) 3332150.

Thursday, September 28 Valdosta Symphony Orchestra, “Jazz Ensemble” – 7:30 p.m. at Whitehead Auditorium. For more information, call (229) 333-2150.

Saturday, September 30 and Sunday, October 1 Little Actor’s Theatre, “Monster in the Closet” – located at 1108 S. Patterson St. For more information, contact Diane at (229) 292-4742.

October Sunday, October 1- Tuesday, October 31 Valdosta Fire Department “National Fire Prevention Month” – Fire station available for tours Summer 2017

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and other educational activities for residents of all ages. Call the VFD at (229) 333-1835 to schedule an event.

a.m. - 11:30 a.m., scheduled at various community locations. Call “Keep Lowndes-Valdosta Beautiful” at (229) 671-3698 to volunteer.

Tuesday, October 3 Valdosta state University presents: Fall Choir Concert at First United Methodist Church – 7:30 p.m. For more information, call (229) 2424050.

Thursday, October 12 Valdosta State University Presents: “Kinect/Connect,” a theatre performance – 7:30 p.m. at Sawyer Theatre. For more information, call (229) 333-2150.

Friday, October 5 Valdosta State University Presents: Pops in the Park – 7 p.m. at the VSU Department of Fine Arts Building Amphitheatre. For more information, call (229) 333-2150.

Sunday, October 14 “Rivers Alive Clean Up” – 8:30 a.m. - 11:30 a.m., scheduled at various community locations. Call “Keep Lowndes-Valdosta Beautiful” at (229) 671-3698 to volunteer.

Friday, October 6 – Sunday, October 8 57th Annual Valdosta Antique Show benefitting The Crescent – Friday & Saturday (10 a.m. – 5 p.m.) and Sunday (11 a.m. – 4 p.m.) at Mathis City Auditorium, located at 2300 N. Ashley St, Valdosta.

Lunch will be provided each day by Garden Club members. For more information, call (229) 561-3427.

Thursday, October 19 – Saturday, October 21 CAG Biennial Upscale Art Resale Event “Gogh Green” – Oct. 19, Art preview party from 7 p.m.-9 p.m.; Oct. 21-22 sale continues from 10 a.m. to 4 p.m. For more information, call (229) 247-2787 or visit turnercenter.org.

Sunday, October 7 “Rivers Alive Clean Up” – 8:30

Saturday, October 21 The City of Valdosta Neighborhood Development and Public Works Departments will host a Bulk

Trash Amnesty Day – 8:30 a.m. 11:30 a.m., in various community locations. This event allows city residents (with proof of city residency) to dispose of bulk trash for free. For more information about this event, call (229) 6713617.

Saturday, October 21 Valdosta Symphony Orchestra Presents: “Radiance” – 7:30 p.m. at Whitehead Auditorium. For more information, call (229) 333-2150.

Saturday, October 28 The City of Valdosta Neighborhood Development and Public Works Departments will host a Bulk Trash Amnesty Day – 8:30 a.m. 11:30 a.m., in various community locations. For more information call (229) 671-3617.

Tuesday, October 31 Valdosta Symphony Orchestra Presents: “Tubaween” – 7:30 p.m. at Whitehead Auditorium. For more information, call (229) 333-2150.

Tuesday, October 31 Valdosta Halloween “Trickor-Treat” – scheduled from 6 p.m. - 9 p.m. Visit www. valdostacity.com for safety tips on how to have a happy Halloween.

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812 Northwood Park Drive Valdosta, GA 31602 Bus: (229) 242-4560 Fax: (229) 242-4561 www.valdostainsurance.com

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Spring 2017 Summer

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Index of Advertisers Photography by Wes Sewell Photography

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7 Advanced Dental Care 63 Ameris Bank 83 Ankle & Foot Associates 48 Astro Exterminators 57 Bailey Monument 65 Bishop Specialty Cleaners 65 Blanton & Griffin 78 Citizens Community Bank 48 Coldwell Banker 86 Colonial Bag 86 Colquitt EMC 75 Colyer's Jewelry 57 Commercial Banking Company 33 Covington's Dining & Catering 37 Coyoacan Mexican Restaurant 86 Edward Jones 58 ENT Allergy & Associates 3 First State Bank 26 Gayla's Grits 27 Georgia Olive Oil 86 Guardian Bank 21 Friends Grille + Bar 90 Hogan's Pharmacy IBC Holiday Inn 58 Home Instead Senior Care 75 Home of 10,000 Picture Frames 73 Hospice of South Georgia 90 Jerry Davis, CPA, PC 18, 76 Jessie's Eats & Treats 76 Kaleidoscope Gallery & Emporium 63 Langdale Ford 76 Miller Hardware 75 Mockingbird Gifts 91 Nijem Technology 1 Only Options 65 Perfect Settings 83 Pets at Peace 68 Presbyterian Home & Retirement Center 68 Renasant Bank 95 Ron Borders Property Management 9 Showcase Publications, Inc. IFC South Georgia Medical Center 90 South Georgia Travel 73 Southeast Capital Investment 78 Southern OB/GYN 95 Southwest Georgia Bank BC Stifel 91 Talk 92.1 41 The Beanery 77 The Flower Gallery 95 The Medicine Shoppe 90 The Pool Store 20 The Salty Snapper Seafood and Oyster Bar 77 Valdosta Furniture & Mattress 95 Valdosta Insurance Services 79 Valdosta Symphony Orchestra 79 Valdosta-Lowndes Chamber of Commerce 5, 83 Wes Sewell Photography 77 Whitehead Industrial 22 Woodstack BBQ Tavern

adcteam.com amerisbank.com anklesandfeet.com astroexterminators.com baileymonumentco.info bishopcleancare.com blantongriffin.com citizenscommunitybank.net valdostarealtors.com colonial-bag.com colquittemc.com cbc.com covingtonscatering.com edwardjones.com entofsouthgeorgia.com fsbtc.com gaylasgrits.com georgiaolivefarms.com guardianbankonline.com friendsgrilleandbar.com stores.healthmart.com/hoganspharmacy williamshotelgroup.com homeinstead.com/585 hospiceofsouthgeorgia.com jerrydaviscpa.com jessiesvaldosta.com kaleidoscopegallery.com langdaleford.com millerhardware.com nijemtech.com onlyoptionsvaldosta.com perfectsettingsga.com mclanecares.com phgainc.org renasantbank.com rbpm.us showcasepublicationsga.com sgmc.org sgatravel.com secapinv.com southernobgyn.net sgfc.com stifelvaldsota.com talk92.1 hebeanery.com theflowergalleryga.cjom medicineshoppe.com thepoolstore.com saltysnappervaldosta.com valdostainsurance.com valdostasymphony.org valdostachamber.com wessewellphotography.com whiteheadindustrial.com woodstackbbqtavern.com

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