Southern Tatler Issue 27

27

GREG WILLIAMS AT THE REIGNS

AUBURN / OPELIKA, AL July / August 2018

RELAX AND R EC H A R G E.

Enjoy the great recreational options at Auburn/ Opelika’s only four diamond resort and get prepared for some serious pampering. The Marriott at Grand National now offers pool and tennis memberships to East Alabama residents.

This fall, the Spa at Grand National will open and offer spa and fitness memberships, as well. With eight treatment rooms, eight salon stations and a spectacular fitness center, the three-story spa will offer great relaxation and health options to area residents and resort guests. In the meantime, come enjoy our pools and tennis/pickleball courts as a resort guest or with a Marriott membership.

To learn more contact the Membership Coordinator at 334.737.2166 or email Membership@MarriottGrandNational.com.

AUBURN MARRIOTT OPELIKA HOTEL & CONFERENCE CENTER AT GRAND NATIONAL 3700 ROBERT TRENT JONES TRAIL, OPELIKA, AL 36801 MARRIOTTGRANDNATIONAL.COM

© 2018 Marriott International, Inc.

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CONTENT

VISAGE

VISAGE

town

EVENTS AROUND

J E A N S & J AC K E TS M AYO R ’ S B A L L The Hotel at Auburn University & Dixon Conference Center, Auburn AL

20 WPB AWARD CEREMONY The Flower Store, Auburn AL

26 CDH FOUNDATION INAUGURAL GOLF CLASSIC Moore’s Mill Golf Club, Auburn AL

32 DANCING STARS OF EAST ALABAMA Bottling Plant Event Center, Opelika AL

34 PHIPPS FAMILY CELLARS WINE DINNER The Depot, Auburn AL

40

6 S OUTHERN

TAT L E R

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CONTENT

FEATURES

LOCAL FOCUS

FACES

DR. GLEN PUCKET T

44

LOCAL FOCUS

THE COLLEGIATE HOTEL AT AUBURN

52 FEATURE STORY

GREG WILLIAMS

74

CULINARY CORNER FOOD TRUCKS

62

RECIPE

BAR-B-QUE

66

T R AV E L

RUSSIA

SAINT PETERSBURG

92

8 S OUTHERN

TAT L E R

INTERIOR DESIGN FURNITURE ARTWORK GIFTS DRAPERIES BEDDING DINNERWARE MIRRORS

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BEFORE

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NUTRITION

SOUTHERN TAT L E R THE ESSENCE OF SOUTHERN SOCIETY

PUBLISHER Matthew Tse

O peratio n S

Savannah Simpson

A D V E R T I S e M E N T & M ar k eti n g marketing@southerntatler.com

GRAPHIC DESIGNERS Kenneth Ngo Mitch McHargue

P hotographer S Glenn McCarley Isaac Leverett Tanisha Stephens

cop y editor S Celeste Dorman Nikki Butler

W riters

Caroline Lentz Jarod Johnson

for questions or comments concerning advertising or general inquiries: 334.539.1780 customer.relations@southerntatler.com Southern Tatler is a bi-monthly magazine by Raw Conceptual, LLC. All material published remain the property of Raw Conceptual, LLC. No part of this publication may be reproduced, or copied without Raw Conceptual, LLC consent.

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LETTER from

the

PUBLISHER Summer is in full swing, and soon students will be returning to Auburn University to fill its halls and streets. Summer will soon pass into Labor Day, bringing Auburn football back to the forefront and the full swing of autumn on its coat tails.

Auburn and Opelika truly come alive in this time, bringing thousands of visitors, fans, and alumni back to our magnificent locality.

Before summer leaves us entirely, we here at Southern Tatler have had an opportunity to bring some incredible features to this issue. We’re highlighting some of the people and places that don’t stop while Auburn and Opelika slow down during the summer months. First, we feature Coach Greg Williams, Auburn University’s equestrian coach, fresh off his latest national championship win. Next, we highlight Dr. Glen Puckett, our friendly neighborhood veterinarian at Moore’s Mill Animal Hospital. We top off our features with the newly established Collegiate Hotel, sure to be your favorite new hotspot come next football season. To close, we shine a spotlight on some of the many incredible food trucks that rove the streets of Auburn and Opelika and are contributing to a deepening of our local cuisine scene.

We hope you enjoy reading this issue as much as we have enjoyed bringing it to you. We have had the immense pleasure of meeting and interviewing some of the most incredible people in our area in our time publishing Southern Tatler – the most incredible of which are our readers and faithful local supporters.

Thank you once again.

-Matthew Tse

14 SOUTHERN

TAT L E R

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Designed by famed luxury hotel architect Bill Bensley, this beachfront resort dazzles from the outset: its temple-inspired villas cascade dramatically down a lush mountainside into the ocean. Its 197 rooms and suites are just as striking -- even entry-level suites are outfitted with sprawling terraces and spa-like bathrooms with ocean-facing tubs.Everything in the resort begs to be photographed, from the eclectic dining areas (at Citron restaurant, guests can dine in a cone suspended over the mountain) to the palm-fringed white sand beach.

SONEVA KIRI (KOH KOOD, THAILAND)

www.soneva.com/soneva-kiri/ Situated on the island of Koh Kood -- just off the coast of Bangkok -- Soneva Kiri is one of Thailand’s most luxurious and exclusive beachfront escapes. The resort, wedged between the jungle and the ocean, features just 36 thatched villas made out of sustainably sourced wood and recycled materials. Each villa has its own private infinity pool, sundeck and a lavish indoor-outdoor bathroom.

W (BARCELONA, SPAIN)

www.w-barcelona.com It doesn’t get much cooler than this towering, shimmering, sail-shaped hotel. Designed by world-renowned architect Ricardo Bofill, Barcelona’s most distinctive hotel is as sleek and as chic as its ultra hip, A-list clientele. Its 437 rooms and suites are decorated in shades of pale gold and turquoise, designed to reflect the sea and sand. Not that guests will need to be reminded what the sea and sand look like: the hotel sits right on the water’s edge and is the only hotel in Barcelona to offer guests direct beach access.

HOTEL DU PALAIS (BIARRITZ, FRANCE)

www.hotel-du-palais.com Napoleon III built this lavish venue in France’s glitzy Atlantic resort town as a gift for his wife, Eugénie, in 1855. It still channels the same Old World grandeur it did back then with its seemingly endless marble, crystal chandeliers and plush décor. Its 153 rooms and suites are similarly sumptuous, crammed with antiques and richly embroidered fabrics. But the best thing about the property is its location, perched above the windswept Grande Plage -- steps from not one but two beautiful beaches.

16

S OUTHERN

TAT L E R

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EVENT: WPB AWARD CEREMONY VENUE: THE FLOWER STORE, AUBURN AL DATE: APRIL 15TH, 2018

20

26

32

JEANS & JACKETS MAYORS BALL

W P B AWA R D CEREMONY

CDH FOUNDATION INAUGURAL GOLF CLASSIC

SOUTHERN

TAT L E R

34

40

D A N C I N G S TA R S O F E A S T ALABAMA

PHIPPS FAMILY CELLARS WINE DINNER

VISAGE JEANS & JACKETS MAYORS BALL

JEANS & JACKETS MAYORS BALL THE HOTEL AT AUBURN UNIVERSITY & DIXON CONFERENCE CENTER, AUBURN ALABAMA April 19th, 2018

Naimah Hakeem, Carolyn Reid

Mayor Bill Ham and Mayor Gary Fuller

Audrea Long, Vernon Jones

James Hamilton, Tonisha Carr, Mike Goggans

Lynne Hammond, Wanda Lewis, Carol Ham

20 SOUTHERN

TAT L E R

Heidi and Taylor Day Bill and Kathy James

The 13th annual Jeans & Jackets Mayor’s Ball event benefits the Boys and Girls Club. This year’s event featured NFL Hall of Famer Andre Reed, a 15-year veteran of the league and Pro Bowler. Andre Reed was a member of the Boys and Girls Club in his youth.

Rex and Helen Maynor Philip and Sherri Rowton

Nathan and Brooke Kastner

Earl and Kelli Ketchum

Austin Shealey

Scott and Miki Parker

Justin and Amy Anniuk

Woody and Debby Harmon, David and Jennie Howard

21 J U LY / A U G U S T

2018

Trip Walton, Andre Reed

JEANS & JACKETS MAYORS BALL

VISAGE JEANS & JACKETS MAYORS BALL

THE HOTEL AT AUBURN UNIVERSITY & DIXON CONFERENCE CENTER, AUBURN ALABAMA April 19th, 2018

Bob and Frissee Averett

Dick and Edna Phelan

Alexis Baker

Valerie and Jeremy Gray, Brenda Clarke

Ken and Amber Hilton

Brandon Hughes, Brooke Kastner

Wheeler and Laura Crook, Shephard and Vickie Dearing

22 SOUTHERN

TAT L E R

Liz McPhaul, Kay Harris, Michelle Hodges

Matthew and Bridgette McClammey Tim and Lori McCormack

Casey Shannon, Augusta Frederici

Abby Crosby and Jane Walsh

David and Joanna Reaves, Alice Mallory, Teddi Meagher

23 J U LY / A U G U S T

2018

VISAGE JEANS & JACKETS MAYORS BALL

JEANS & JACKETS MAYORS BALL THE HOTEL AT AUBURN UNIVERSITY & DIXON CONFERENCE CENTER, AUBURN ALABAMA April 19th, 2018

Nathan and Brooke Kastner, Laura and Wheeler Crook

Trip Walton, Kisha Abercrombie

Tom and Amy Bingham

Bob and Dianne Harris, Jim Perdue

24 S OUTHERN

TAT L E R

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VISAGE WPB AWARD CEREMONY

WPB AWARD CEREMONY THE FLOWER STORE, AUBURN ALABAMA April 15th, 2018

Sid James, Kim Walker, Michael Gottesman

Jeff Reese and Kathryn James Reese

Steve and Liz McPhaul

Stanley Sistruck

Mike and Robin Reynolds

Mary Elizabeth Fukai

Martha Hughes, Sandi Aplin, Melinda Walton

26 SOUTHERN

TAT L E R

This combination dinner-and-awards event is held annually at The Flower Store, owned by College of Human Sciences board member Stanley Sistrunk. The ceremony honors those who have excelled in philanthropy in the past year, as well as awarding scholarships to young students of outstanding character and achievement.

Kelli Shomake, Leah Dubberly

Dwight and Sylvia Norris

Meredith Symour and Claire Sweeny

Abigail Hickey, Taylor Koenigs

Bill and Nancy Capps

Tom and Ann Whatley, Lauren Cross

Ronda Hardgrave, Alicia Storbeck, Alicia Conn, Rowan Brown

27 J U LY / A U G U S T

2018

VISAGE WPB AWARD CEREMONY

WPB AWARD CEREMONY THE FLOWER STORE, AUBURN ALABAMA April 15th, 2018

Kevin and Katie McCarley

Glenn McCarley Jackie Bryars, Susan Russell

Allison Love, Kathy Love, Kim McCurdy

28 S OUTHERN

TAT L E R

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VISAGE WPB AWARD CEREMONY

WPB AWARD CEREMONY THE FLOWER STORE, AUBURN ALABAMA April 15th, 2018

Jack and Allison Smith

Sue Groce, Doree Nelson, Jana Dismukes

Joe and Jenifer Lovvorn Kathryn James Reese, Dora James, Dianne Ball

Will and Lauren Faulkner

Tricia Norris, Pam Singly, Paula Lansdon

30 S OUTHERN

TAT L E R

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VISAGE CDH FOUNDATION INAUGURAL GOLF CLASSIC

Justin Quinn

CDH FOUNDATION INAUGURAL GOLF CLASSIC MOORE’S MILL GOLF CLUB, AUBURN ALABAMA April 23rd, 2018

Robby Roberts, Brent Roberts

John Jung, Donnie Wadsworth, John Jones

Mark Chambers, Jason Smith

Doug Welsch, Michael Green, T.J. Holloway Marigrace Holt, Kelsey Granger

Rob Allen, Mark Painter

Jill Hedges, Meagan Murphree

32 S OUTHERN

TAT L E R

The inaugural golf classic and silent auction was able to raise over $20,000 in its mission to aid Alabama families with a congenital diaphragmatic hernia (CDH) diagnosis seek the best medical care available for their children. The event was a huge success – even Aubie made an appearance!

Justin Quinn, Brad Martin, Nick Wheeler, Kevin Medler

Randy Kirkland, Donnie Wadsworth

Kim Walker, Amy Register, Lauren Faulkner

Michael Green, Andrew Caroway, T.J. Holloway

Annon Sasser, Barclay Smith

Troy Maxwell

33 J U LY / A U G U S T

2018

DANCING STARS OF EAST ALABAMA

VISAGE DANCING STARS OF EAST ALABAMA

THE BOTTLING PLANT, OPELIKA ALABAMA April 14th, 2018

David Hodo and Betsy Ray

Ray and Joanna Jones

Mandee Davis, Sadie Mason, Tracy Henderson

Jennifer Keasel and Josh Nagel

Brian Anyadike, Kelli Pickard

Beth and Bobby Huddleston

Brett Smith and Haley Huff

34 S OUTHERN

TAT L E R

The finale of the 8th annual Dancing Stars of East Alabama included events such as celebrity lip-syncing and local celebrity dancing. The event benefits the Junior League of Lee County, which uses funds raised to improve the lives of children in the greater Lee County area through access to programs that promote health, wellness, education and nutrition.

Rian and Paul Anglin

Steven and Beth Register

Deka and Daniel Obiekwe

Kevin and Nicola Nash

Sean and Ha Macdonald

35 J U LY / A U G U S T

2018

VISAGE DANCING STARS OF EAST ALABAMA

DANCING STARS OF EAST ALABAMA THE BOTTLING PLANT, OPELIKA ALABAMA APRIL 14th, 2018

Valerie Birmingham, Martha Reese, Deka Obiekwe

Kathy Powell and Jen Slocumb

Kim Rodning, Nicole Carter, Whitney Nichols

John and Virginia Findley

36 SOUTHERN

TAT L E R

VISAGE DANCING STARS OF EAST ALABAMA

DANCING STARS OF EAST ALABAMA THE BOTTLING PLANT, OPELIKA ALABAMA April 14th, 2018

Brandon and Karen Hughes, Janine and Johnny Simmons

Brian and Donna Mosholder, Mary Lou Reed, Sarah Hoggle

Kevin and Katie McCarley Michelle and Greg Pettey Dakoda and Kelley Wells, Will and Lauren Faulkner

Chris Heacox, Joice Milare

38 SOUTHERN

TAT L E R

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VISAGE PHIPPS FAMILY CELLARS WINE DINNER

PHIPPS FAMILY CELLARS WINE DINNER THE DEPOT, AUBURN AL April 24th, 2018

Andrew Phipps, Scott Simpson, Clayton Cawthorne

Matt and Jana Poirier

Sandi and Marc Huber

Bradley Musick and Allie Studdard

Karen and J.R. Hughes

John and Michelle Reed, Robbie and Pati Lunday, Dave Hyde, Daniel Beaufort

40 SOUTHERN

TAT L E R

This event features wines from the Phillips Family Cellars, a Napa Valley winery that specializes in producing small lots of ultra-premium wines from the Napa and Sonoma Valleys of California. Featuring four wines and four courses, by executive Chef Scott Simpson and the culinary team at The Depot.

Patrick and Robin Cox, Jusin and Lisa Clark Tara Fuller and Clinton Cawthorne Trey and Amy Aquadro

Ben Efurd and Russ Spratlin

Steve and Lisa Murray

Paige and Mark Moore, Beth and Blake Lominick

41 J U LY / A U G U S T

2018

SOUTHERN

TAT L E R

LOCATION: THE COLLEGIATE HOTEL AT AUBURN

BREATH FACES: DR. GLEN PUCKETT LOCAL FOCUS: THE COLLEGIATE HOTEL AT AUBURN CULINARY CORNER: FOOD TRUCKS RECIPE: BAR-B-QUE

FACES DR. GLEN PUCKETT

AUBURN’S NEIGHBORHOOD

VETERINARIAN DR. GLEN PUCKETT HAS BEEN WORKING AS A VETERINARIAN IN THE AUBURN AREA SINCE 2008. AN ALUMNI OF AUBURN UNIVERSITY, GLEN HAS MADE HIS HOME HERE ON THE PLAINS AND SERVES THE COMMUNITY IN HIS CAPACITY AS AN OWNER AND VETERINARIAN AT MOORE’S MILL ANIMAL HOSPITAL. SOUTHERN TATLER SITS DOWN WITH DR. PUCKETT TO LEARN MORE ABOUT HIS STORY, HIS LIFE, AND HIS WORK WITH OUR FOUR-LEGGED BEST FRIENDS.

I

t’s a busy day at the Moore’s Mill Animal Hospital when we walk in to talk to Dr. Glen Puckett. A large, friendly white dog has his paws up on the counter, greeting new entrants into the clinic. “New receptionist?” I ask jokingly to the young woman at the counter. “He’s an intern” she replies in kind. She informs me that Dr. Puckett had to field a few emergency walk-ins that morning and would be with us shortly for the interview. During the downtime, a glance around the lobby gives the image of a bustling practice. Several patients exit with dogs and cats in slings or cones, recovering from surgeries. The young women at the front desk exchange information about patients, referring to the dogs’ and cats’ individual personality quirks as they do. One woman enters to inquire about a prescription to ease her dog’s anxieties about fireworks on the upcoming July 4th holiday, and is promptly and courteously helped. It gives a great look into Moore’s Mill Animal Hospital’s ethos regarding pet care, and no doubt to the reasons behind its success. Soon, Dr. Puckett emerges and introduces himself, giving us a look into another facet of this business’ success.

Dr. Glen Puckett is a tall man with dark hair and an undeniable charisma. He speaks eloquently, expressing genuine interest in his patrons and patients.

He takes us upstairs to the office section of the clinic, makes us some coffee, and we have a few minutes of conversation to get to know him a little better before the formal interview. A young woman on her lunch break in the room informs me that Glen is apparently a fantastic singer (which he vehemently denies), and a great person to work for.

After the coffee is made, he ushers us in to an office that sees little use as a workspace. “It gets pretty hectic in here on some days, so we don’t need as many spaces for paperwork,” he says with a laugh as we sit down. He elaborates that his days at the clinic can get pretty crazy, and because of it he hasn’t been able to take a proper lunch break in two weeks or so.

He starts his day with surgeries; elective procedures like spaying and neutering pets, dental surgeries, or operations that include removal of ingested obstructions or growths from the animals. He then goes on to keeping patient appointments and scheduling for

the next day’s work throughout the afternoon. “It keeps me pretty busy, but it’s something I’m used to given all the other jobs I’ve had in the past,” he says in a segue into how he ended up in the life he has today.

Glen Puckett was born and raised in Mountain Brook, a suburb of Birmingham. He attended and graduated from Mountain Brook High School, and came to Auburn University for his undergraduate degree.

He graduated with a Bachelor of Science in Zoology and a Business minor. His initial intent was to study pre-dentistry and later attend dental school at UAB. He applied to the dental school, but went to work at a dentist’s office for a few days and changed his mind. “After about 3 days of shadowing at the office, I decided it really wasn’t for me, and set out to do something else,” he says of the experience. He withdrew his application shortly thereafter.

After his departure from UAB, Glen branched out to figure out his calling and what career path he now wanted to take. He had worked in restaurants as a server and bartender throughout his time at Auburn. After some contemplation, he realized that he loved everything about the restaurant business; the people, the cooking,

Faces and Fur

The staff and patients of the Animal Hospital putting on a smile.

and the fast-paced environment. Glen recalls, “I got all these guys I used to work with throughout my time at Auburn, and we were going to open a restaurant here in town. I was really excited about it, but I ended up backing out at the last minute. I hated to have to do it, but I’m glad I did now. Of course, after that, I was back at square one.” Glen moved back to Birmingham for a while, joined up with a lighting company and worked as a roadie for a year. He went on tour with a heavy metal band, traveling throughout the Northeastern United

States and setting up the stages at arenas and music festivals. He returned to Birmingham after that year and took a job in a research lab at UAB. He also started a PhD program at the school in Pharmacology and Toxicology. “I did that for about one semester, and started working with some veterinarians. We did research on things like rats and mice, and one day we had to set a broken radius and ulna on a monkey. After doing that I just stepped back and thought ‘This is what I want to do for the rest of my life.’” The next day, on a whim,

Finding Our Home Moores Mill Animal Hospital is proud to support the local area.

Glen decided to check the prerequisites for Veterinary School at Auburn, and was only missing a class. So he signed up, put in his application to the Auburn Vet School, and in his words, “the rest is history”.

Glen Puckett graduated from the Veterinary School at Auburn in 2008, and immediately went to work. He rotated between multiple practices in his early years out of school, patching together a full-time schedule.

Moore’s Mill Animal Hospital was one of the practices, and would later provide him a full-time position. He enjoys his work, and says that a lot of his restaurant and bar experience is very helpful in his career at the clinic.

“I realized that I really loved the people and interacting

Keeping An Eye Out Dr. Puckett wants the best for your pet.

Bring them by!

with them. Service is a people business, and so is being a vet. You have to really enjoy people, not just their animals. A lot of people think that they’ll go into vet work and never deal with other humans, but how can you learn about your patients if their caretaker isn’t communicating with you? It’s about the animals, of course, but people are an important part of the equation,” he says.

He also enjoys the energetic gait of the job, likening it to the on-the-go nature of a busy kitchen or bar.

“When you’re running behind, or ‘in the weeds’, as we say, that pressure really gives you a lift to keep you going and keep you motivated. There’s not a lot of time to sit around.” While he enjoys the challenges, he’s realistic

“ about them, saying, “We mostly deal with cats and dogs, yeah, but sometimes you get something really crazy like a bearded dragon.” Although most vets are able to operate on almost any species of pet or farm animal, the intellectual challenge that it presents is daunting, as anatomy and care varies wildly even between different breeds of cats and dogs. Entirely different animals need wholly different means of care. Glen laughs, “Just when you think you’ve seen it and learned it all, and hit that ‘intellectual cul-de-sac’, as I call it, someone walks in and says they have a python or iguana with a stomachache or something like that. So you’ve always got to be ready for the curveballs.”

Glen married his college girlfriend, Heather, who he met when the two were sophomores at Auburn.

The two were married in May 2006, having dated for eight years before tying the knot. “She stuck with me through that uncertain period when I wasn’t sure what I wanted to do, and she also gave me the ‘ultimatum’ that really led me to finding my career as a veterinarian,” he says. The couple has been together for almost twenty years, an impressive feat to be so young. The Pucketts also have two children, Cooper, aged 9, and Lily, aged 6. The family has three dogs; Doc, Betty Mae, and Grayton. Glen spends his downtime with his family, playing tennis, or flexing his culinary muscles in the kitchen. He’s known around his office for fun and funky clothing, such as hot pink or bright yellow pants. He says it’s his way of bending the rules of office dress codes without outright breaking them. “I like to be a little rebellious. It might be eye-catching, but a guy in yellow pants can still be a professional...or a total goofball. Sometimes you need to be one or the other in the same day,” he says with a smile.

Dr. Glen Puckett has taken a long road to get where he is, but it’s clear that his hard work has paid off. The Moores Mill Animal Hospital has a valuable asset in him, and it shows in the way he cares for his

SERVICE IS A PEOPLE BUSINESS,

AND SO IS B E IN G A V E T

”

patients. Whether it’s his confident demeanor, his deep well of knowledge, his capability for conversation, or his hot pink slacks, Dr. Puckett knows how to put people at ease. That disarming charm is necessary in the practice of veterinary medicine as we all care for pets as family, and it’s vital to have someone trustworthy in charge of your family member’s care. He does that and more, and we know Moores Mill Animal Hospital will continue to grow in the future due to the expert and personal care provided there.

“Litterally” Amazing Dr. Puckett outside of the delivery room holding some newborn puppies.

ELEMENTS

KNIFE

a

d

b

c

a - HAUS BY KALORIK KNIFE SET $30.00 www.kalorik.com This 5-Piece Knife Set is just what you need for the kitchen. It’s perfect for cutting meats, breads, vegetables and fruits with the razor sharp edges. Each knife is crafted from quality stainless steel, and is magnetic so it can be used with the Magnetic Knife Block for easy storage. b - MIYABI - MORIMOTO EDITION 8 C $80.00 www.miyabi-knives.com Miyabi is, authentic thin Japanese blade profile, special formula, high-carbon German stainless steel, FRIODUR blade, ice-hardened to Rockwell 57, three-rivet handle made of glass-bead-enhanced POM c - and handcrafted in Seki, Japan DALSTRONG - SHOGUN SERIES X GYUTO $130.00 www.dalstrong.com A Dalstrong culinary revolution combining outstanding and award-winning craftsmanship, cutting-edge breakthrough technology, awe-inspiring design, and the absolute best materials available. This chef knife features an ultra sharp AUS-10V Vacuum Heat Treated Japanese super steel cutting core at 62+ Rockwell hardness. d - SHUN CLASSIC KNIFE SET $800.00 www.shun.kaiusaltd.com VG-MAX cutting core with 34-layers (each side) and stainless Damascus cladding. Rockwell Hardness: 60-61; hand-sharpened Japanese double-bevel blade angle 16° (each side). Handcrafted in Seki, Japan with a limited lifetime warranty.

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LOCAL FOCUS THE COLLEGIATE HOTEL AT AUBURN

BREATHING NEW LIFE INTO

Old Auburn

AUBURN GRADUATES KIM AND BRIAN WIRTH PURCHASED THE HISTORIC WITTEL DORMITORY BUILDING WITH THE INTENT OF CREATING A BOUTIQUE HOTEL EXPERIENCE. THE NEWLY OPENED COLLEGIATE HOTEL, AFFECTIONATELY REFERRED TO AS THE “COHO” BY ITS STAFF AND CUSTOMERS, EMBRACES AUBURN TRADITIONS AND HISTORY WHILE HOPING TO CREATE NEW MEMORIES FOR VISITORS OLD AND NEW. THE REVITALIZATION OF THE BUILDING COMPROMISES NONE OF THE CITY’S CHARM IN ITS PURSUITS, AND KIM HAS AMBITIOUS IDEAS FOR THE FLEDGLING BUSINESS. SOUTHERN TATLER TOURS THE COLLEGIATE WITH OWNER KIM WIRTH AS OUR GUIDE, IN AN EXCLUSIVE LOOK AT THIS EXCITING NEW AUBURN HOTSPOT.

U

pon arrival at the Collegiate Hotel, the facade of the building personifies its mission statement of blending old and new. The form of Wittel Dormitory remains intact, with some major improvements.

A traditional southern porch flanks the side of the building facing Thach Avenue, and a sleek vertical sign bearing the hotel’s name climbs toward the structure’s new rooftop terrace. Once inside, the main lobby is nothing short of astounding. A marriage of traditional and modern design, the sitting room blends furniture such as emeraldgreen chairs and angular black-and-white decor to dazzling effect.

Knick-knacks from throughout Wittel Hall’s history dot the lobby, Auburn Glomeratas of years past are shelved along the check-in desk, and a deluxe piano sits in a corner under a bay window. Across the lobby, a sensational white marble bar, fully stocked, stretches under a breathtaking gold inlay on the white marble wall; this is The Bar at Wittel, one of the Collegiate’s many gathering spaces. A procession of whimsical paintings of different styles hang along the walls, but the crown jewel of the Collegiate’s art collection is affixed to an entire wall above the check-in desk; a massive sequined tapestry depicting a majestic Auburn eagle, flowing gracefully in circulating air like a bird in flight. As our interviewer stands in awe at the piece we’re approached by Kim Wirth, owner of the Collegiate. “We’re hoping that becomes a new Auburn tradition,” she says proudly.

Kim sits down with us and explains the Collegiate’s journey from women’s dormitory to stylish boutique hotel, and her role in the transformation. Kim and her husband Brian both attended Auburn University, where they met. Kim graduated with a degree in Journalism, and Brian a degree in Building Science. Both worked in the corporate world prior to the hospitality business; Kim worked as an executive at a Fortune 500 company, and Brian built and renovated hotels and other structures. Kim elaborates that their experience in both industries has been helpful in their new endeavor, and Brian’s work in building hotels was invaluable to

Be Our Guests Owner: Mr. Brian and Kim Wirth

the renovation. This was compounded by their experience in renovating historic houses in the cities in which they lived over the years. “I always joke that before there was Chip and Joanna Gaines, there was Kim and Brian Wirth,” Kim says with a chuckle. While they lived in several cities since leaving college, the couple always pined to return to Auburn. “We left Auburn after graduating and spent the next two decades figuring out how to get back,” Kim recounts. When they did return, they found a great opportunity: the historic Wittel dormitory, was up for sale. Kim pounced on the idea and toured the property with the realtor immediately.

Set on buying the building, she contacted Brian and told him about the opportunity. It wasn’t long before the two closed on the property and set to redeveloping it into what would become the Collegiate Hotel. The process was long and not always easy, but the couple’s experience in renovation and their strong partnership saw them through. They even purchased and renovated the house next door, in order to house their family and be close to their burgeoning business.

The renovation process took just over a year, starting when Wittel Hall’s last tenant moved out on June 1, 2017. Kim and Brian hired contractors, architects, and decorators from Auburn or that were also Auburn

alumni. “We wanted to involve Auburn and its people as much as possible, it was crucial to keep that sense of community in every step of the remodel,” Kim says. Most of the hotel’s 40 rooms are in the original dorm design, with only a few exceptions. “It was important that we pay homage to Wittel Hall and Auburn’s history. We tried to keep everything as original as possible,” Kim recalls. The two pursued financing at various banks, selling the idea and refusing to be part of a big, national hotel chain. They finally achieved their financing goals with the local Southern States Bank. Kim says “Some days were difficult when we were talking to bankers. Some guys had never even heard of a ‘boutique hotel’. Talk about an uphill battle!” Kim and Brian are the sole owner’s due to their tenacity, and with no shareholders or board to appease, have that much more individual control over the hotel’s operation.

After talking business and origins, Kim gives us the grand tour of the CoHo. We tour the areas of the lobby that we did not see upon arrival, and Kim gives a story for almost every piece of furniture. In the newly built

Going Up! Sam Wittel standing in the original elevator.

staircase at the back of the lobby, even the windows going up the staircase shaft were repurposed from the original structure’s attic. Next, we go onto the inviting front porch, stocked with colorful and sleek tables, indescribably cozy couches, and a fantastic view. On the far end sits a table made from an old tree by a friend of Kim’s, complete with marring from the tree’s trunk, unsanded to retain its character and charm. She tells us, “When it was being made, they asked me if I wanted to even out the scars in the wood, and I said ‘No! They’re great! Leave ‘em in!’” She then took us downstairs to view the exclusive suite.

The former abode of the dormitory’s house mother, the suite has been repurposed into a beautiful homage to Auburn; lively but subtly tasteful orange and blue wallpapers and furniture adorn the bedroom, while the living room and gathering space has a modern white look. On the back wall of this space hang three abstract paintings by Birmingham artist Lauren Woods.

The orange-and-blue scapes include pieces of footballs melded into the paint, and iconic Auburn football plays are scrawled into the artwork in black. The suite is a sight to behold, and its fantastic décor must be seen in person. Next, we go to the second floor, and upon exiting the elevator, we are greeted by another elevator!

A mid-20th century “lift” sits between the doors to two suites, pulled from the shaft and preserved in the hall. This was in fact the very first elevator in the city of Auburn, and it resided in the Wittel dormitory. Kim points to a newspaper clipping, presumably from the 1940s, about the installation of the lift. “We couldn’t just get rid of it, it’s a part of the history of the city and building” Kim says. The two suites on either side of the antique elevator are also wonders in their own right.

Both beautifully decorated rooms, one a bridal suite, opens out into a balcony rivaling the first floor’s porch.

The view is incredible from the second floor, with more

A Wittel History Brother Sam & Bill circa 1890

wonderfully curated furniture pieces. The balcony is private to the guests in the two suites, and is able to be exclusively private upon renting both rooms. Kim shows us a second-floor view of the sequined eagle, visible in its full glory from the guardrail in the hall. She guides us to the CoHo’s boardroom-style meeting space afterwards, a great place for business gatherings. A pristine white table is beset with stylish black-and-white chairs, and gives off the perfect aura of business meetings without the stuffiness of a traditional corporate boardroom. Kim shows us more rooms, each of which is different from the last.

The beautiful king and queen beds look inviting, begging one to lie down and enter a comfortable sleep. The bathrooms are also beyond description, with enormous

showers, immaculate tiling, smooth marble countertops and sinks, and a wealth of curated amenities. Kim says “I did a lot of business traveling in the corporate world, and I learned that amenities are crucial. I want to provide our guests with the kind of stay I always desired when I was on the road.” As we checked more rooms, it dawns on us that we never saw the same wallpaper or furniture scheme twice. “We have 14 different room layouts between 40 rooms. It’s our hope that our guests will enjoy not having to see the same room twice unless they want to.” Even the carpeting in the hallway is enchanting, with an intriguing diamond pattern rotating between several shades of gray and navy as it winds down the hall. After touring the friendly and chic rooms, Kim guides us to

Dorm Duo Sam and Estell Wittel

the rooftop terrace, which houses a bar and boasts one of the most impressive views of downtown in the whole of Auburn. Decorated with demure white furniture, the terrace gives full views of Samford Hall, the Auburn Presbyterian Church chapel, Jordan-Hare stadium, and more. The terrace’s panorama is beyond compare, and it or the front porch can be rented out for events such as wedding receptions or business mixers.

In total, the Collegiate Hotel is luxurious without pretension and a perfect marriage of the modern and traditional. The interior design is breathtaking, the staff is friendly and courteous, the owners are vivacious, and the rooms are marvelous. The attention to detail is

incredible. We regret that we don’t have enough space to include everyone in this article (you’ll have to visit to appreciate them all!). Kim and Brian Wirth have fulfilled their vision of bringing a fabulous boutique hotel experience to the Auburn area. The Bar at Wittel, the lobby, the front porch, and the rooftop terrace are all top-notch gathering spaces, and will entice travelers and townspeople alike. Paying homage to the legacy and women of Wittel Hall, the CoHo is poised to be a new Auburn tradition, and an outstanding place to make some new Auburn memories. We look forward to the bright future that this new institution is sure to have.

ELEMENTS

ROBOTIC VACCUM

c

a b

a - MIELE SCOUT RX1 ROBOTIC VACUUM $520.00 www.mieleusa.com Miele: RX1, comes with triple cleaning performance, and non stop power - 120 minutes of use with 4 cleaning modes b - SAMSUNG POWERBOT $550.00 www.samsung.com 10X more suction power* - Powerful suction delivers optimal cleaning results, visionary Mapping Plus and FullView Sensorv Wi-Fi Connectivity - Remotely control your robot vacuum with your smartphone via Smart Home or Samsung Connect, or voice control with Amazon Alexa or the Google Assistant c - NEATO BOTVAC - ROBOT VACUUM $800.00 www.neatorobotics.com Works with Alexa for voice control (Alexa device sold separately).

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D-Shape design with CornerClever technology cleans close to walls and into corners. Long lasting Li-Ion battery.

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CULINARY CORNER FOOD TRUCKS

ON THE SCENE WE AT SOUTHERN TATLER DECIDED ON SOMETHING DIFFERENT THIS TIME AROUND. SOMETHING THAT WOULD REFLECT A SPECIAL AND GROWING PART OF THE LOCAL FOOD LANDSCAPE; FOOD TRUCKS. FOOD TRUCKS HAVE SEEN A DELUGE IN POPULARITY IN RECENT YEARS, AND AUBURN/OPELIKA IS NO EXCEPTION. HOWEVER, THESE VENDORS AREN’T LOOKING TO CAPITALIZE ON A TREND. THEY HAVE UNRIVALED DRIVE BUILT IN TO THEIR WORK AND SEEK TO CONTRIBUTE THEIR OWN FLAVOR TO THE CHARACTER OF AUBURN AND OPELIKA. IN THIS SPOTLIGHT WE’RE FOCUSING ON FOUR BUSINESSES THAT ARE IGNITING A NEW SPARK IN THE LOCAL CUISINE CULTURE; BIG BLUE CRAWFISH, DUMPS LIKE A TRUCK, DRIVE-BY TACOS, AND BUTCHER PAPER BBQ. THESE INTREPID AND CREATIVE ENTREPRENEURS OFFER GREAT FOOD THAT INSPIRES LOYAL FOLLOWINGS AND ECSTATIC ENDORSEMENTS FROM NEW CUSTOMERS. THEY BRAVE THE ELEMENTS AND SPEND COUNTLESS HOURS LABORING TO BRING YOU SOME OF THE VERY BEST FOOD IN THE REGION. WE’RE HONORED TO CHRONICLE THESE HARD WORKING LOCAL BUSINESS MEN AND WOMEN, THEIR JOURNEYS, AND THEIR MISSIONS. WE’VE TRIED THEM ALL AND LOVED THEM, AND WE HOPE OUR READERS WILL AS WELL. WE WILL PROVIDE SOCIAL MEDIA ADDRESSES FOR EACH TRUCK, AS SCHEDULES AND LOCATIONS ARE POSTED THERE DAILY OR WEEKLY FOR THE RESPECTIVE TRUCKS. TAKE OUR WORD FOR IT AND CHECK THEM OUT FOR YOURSELVES. WE ASSURE YOU THAT THE INCREDIBLE PEOPLE AT THE HEADS OF THESE BUSINESSES WILL WARM YOUR HEARTS AS CAPABLY AS THEY WILL FILL YOUR STOMACH AND EXCITE YOUR TASTE BUDS.

Cuisine: Cajun favorites like hot boiled crawfish and shrimp, jambalaya, red beans and rice, and others Regular Locations: Southside Market, Moores Mill Market, Trinity United Methodist Church Opelika

The sumptuous smell of cooking shellfish and spices fill the air around the Louisiana-inspired Big Blue Crawfish food truck. Heaping helpings of shrimp and crawfish with sides of soups and potatoes seem to fly out of the window and into the hands of happy customers. Beautifully spiced and bursting with authentic Cajun flavor, Big Blue Crawfish was one of Auburn's first active food trucks.

Big Blue Crawfish is owned and operated by Clint Rogers. Originally from Moss Point, Mississippi, Clint moved to Auburn in 1998 to attend Auburn University.

He graduated in 2000 with a degree in Hotel and Restaurant Management. After receiving his degree, he moved to New Orleans to work in the hotel business.

He met his future wife in the city, and absolutely fell in love with the culture and food of the area. The couple moved back to Auburn in 2005, where Clint worked as a sales representative. He says that the experience in sales introduced him to a number of restaurateurs.

“Knowing them would become valuable when I decided to open the truck,” Clint says of the relationships. In 2015, Clint decided to go into business for himself and bring the Louisiana flavor he loved to Auburn.

He recognized a need for Cajun food in the area after speaking to Louisiana natives and non-natives that were yearning for the true New Orleans cuisine experience.

Since starting the operation of the truck in 2015, Clint has seen business explode through word of mouth. No doubt many readers have seen the Big Blue Crawfish truck parked at the Southside Market or Moore's Mill Market parking lots. The perfectly seasoned shrimp and crawfish have turned Clint and his truck into a bona fide Auburn institution in the three years he has been in business. Clint currently operates the truck three to four days out of the week, using the off days for administrative work, restocking, and equipment maintenance. Clint puts a great deal of preparation into a normal day on the truck, averaging four to five hours a day prepping food and cleaning the equipment in addition to the truck's operating hours, but Clint has no complaints. He says, “It's worth it because I love doing it. I love the food, and I love serving people and seeing them happy. If it wasn't worth it, I wouldn't be in my third year of business.”

Big Blue Crawfish is also expanding into a brick and mortar location, hoping to open in the near future.

The brick and mortar store will not be a full-fledged restaurant, but will incorporate the same flavors that customers love on the truck as well as having a market on site. Clint will continue to operate the truck all the way through, continuing to keep his loyal customers happy no matter what. If you're craving that real bold Louisiana flavor, Big Blue Crawfish is the place for you.

Facebook: facebook.com/bigbluecrawfish Twitter: @BigBlueCrawfish

Cuisine: Southern barbecue Regular Locations: 1st Avenue Opelika, Bubba’s Medicine Shop, Columbus Parkway

Butcher Paper BBQ can usually be seen from the street along 1st and 2nd Avenues in Opelika, but the thing that really draws you in is the aroma. The smoky sweet smell of barbecued chicken and brisket wafting through the air can entice anyone into the truck's line. Offering an eclectic mixture of Southern 'cue' styles, Butcher Paper BBQ is sure to please even the most finicky and elitist of barbecue eaters. Whether it be brisket, chicken, or ribs, Butcher Paper has something for everyone.

Butcher Paper BBQ got its start with Mark Coxwell and a barbecue pit he built in his backyard in 2013. He cooked for friends and relatives frequently on his custom pit, and was given an opportunity to serve his barbecue at an event at the John Emerald Distillery in downtown Opelika. The event was a hit and Mark sold 100 sandwiches in a few hours. He thought, “Wow, I really might have something here” and started expanding into catering. When the catering business really took off, Mark started to build a BBQ trailer to take his business on the go. He initially opened the truck on Fridays, and then moved to Wednesdays and Fridays in March of 2018. At the time of this writing, Mark has expanded to four employees and opens the truck every day from Tuesday through Friday. The incredible barbecue has a bevy of regular customers from all walks of life. This is Mark's favorite part of the business. He says, “When you're having a bad day, the thing that really keeps me going is seeing everyone

coming together. They all come out for the food, but they end up talking in line, sitting together, and really bonding over the experience. Everyone from the mayor to truck drivers come out and are equals while they enjoy some good barbecue.” The truck offers a simple, streamlined menu with sandwiches, plates and platters.

The customer chooses one or two from a choice of meats (brisket, ribs, chicken, pork) and a vast array of sides including mac n' cheese, banana pudding, and more. The customer also has a choice of four sauces: mustard, traditional, vinegar, and hot sauces. It's good, down-home comfort food that doesn't stick to any particular region; Mark likes barbecue from all over, and likes to incorporate something from everywhere into his menu items. In addition, he makes almost everything from scratch, including his signature dry rub seasoning.

Mark and Butcher Paper BBQ are in the process of opening a full-fledged restaurant on Columbus Parkway in Opelika, and Mark is excited for the future.

The rapid expansion of the business hasn't seen any loss of enthusiasm on his part, as Mark still happily gets up at 6:30am and starts his prep for the day. The time he takes to prepare is certainly not in vain, as Butcher Paper's barbecue is unique and a must-try. Stop in and grab a rack of ribs and some banana pudding; you'll be glad you did.

Facebook: facebook.com/ButcherPaperBBQ Instagram: butcherpaper_bbq

Cuisine: Tacos, fusion, vegan Regular Locations: SACO Service Station, TrindGroup PR Firm, with more to come

Drive-By Tacos is new on the scene in Auburn, and they have hit the ground running. The tacos offered at the truck are wondrous fusions of eclectic flavors, and are plated in artfully styled arrangements for maximum Instagram-ability.

The menu covers Asian-inspired delights and even includes a vegan option for those with dietary or lifestyle restrictions. Existing outside of the typical Tex-Mex taqueria experience, Drive-By Tacos brings bold choices and a flavorful impact to the local food truck scene.

Drive-By Tacos is owned and operated by Jason and Kellie Pope. The couple is a team in every sense of the word. “I'm a big-picture kind of creative, but Kellie really keeps me together with her attention to the details,” Jason says of their work together.

The couple are both originally from Alabama, and Kellie is from the local area. Until recently, the couple lived in Boone, North Carolina, where they fell in love with the food they now serve. The truck was formerly Habanero's, Jason and Kellie's favorite place to eat in Boone. The two so frequented the truck that they ultimately decided to bring the truck to Auburn. They bought the rights to the menu and were extensively trained by the original owners. In addition to serving fantastic made-to-order tacos, Jason and Kellie are very passionate about their philanthropic endeavors. They donate a percentage of all sales to Wine to Water, a charitable organization

dedicated to addressing the global water crisis.

“We've contributed to this cause as a family for years, and now we are able to do it with our business,” Jason says of the partnership. Jason and Kellie are also hoping to join forces with local markets and groups to address local food insecurity challenges.

Their enthusiasm for service is matched only by the brilliant cuisine offered at Drive-By Tacos.

The Popes are doing a great job of adjusting to running a food truck and offer some of the most tantalizing taco fusions available in all of Alabama.

Compounded with the attention to detail that goes into every plate, the future looks bright for Drive-By Tacos. The truck frequents the SACO service station at the intersection of Opelika and Dean Road, and is starting to make forays into new areas to spread their creations to new eyes and tongues. We look forward to seeing what comes from this business in the future.

Facebook: facebook.com/cjpope75 Official Website: www.drivebytacos.com

Cuisine: Traditional Chinese fare such as dumplings, bao, pork belly buns, and others Regular Locations: Samford Square, The Grove, Orange Theory Fitness

Authentic Chinese food is a rarity in the United States. Here in Auburn we are lucky to have one of the most authentic experiences available with Dumps Like a Truck. Owned and operated by Auburn native Whitley Dykes and his wife Kunyu Li, Dumps Like a Truck brings hulking heaps of flavor in bite-sized packages. The truck's dumplings are its namesake, but offers other traditional Chinese favorites such as bao (bready dumplings filled with meat and vegetables), lotus root, and hanging furnace-grilled chicken wings. Dumps Like a Truck (“Dumps” for short) has been bringing mesmerizing dumplings to the Auburn area since its opening in December 2017, and after a trip to the truck it's easy to see why they have developed such a loyal following.

Whitley is the face of the truck, and Kunyu is the powerhouse chef. Brimming with charisma and energy while wearing an unflappable smile, Whitley is the epitome of happiness and customer service. He can be seen chatting up customers and keeping spirits high on busy days, and treats every customer like an old friend. Whitley is a local, born in Union Springs, and he moved to Auburn in his 8th grade year. He attended UAB and after graduating, moved to China to pursue ministry. His calling abroad took him to Northeastern China where he met Kunyu, a native of Changchun City, Jilin Province. The two were married in 2010. The couple moved back to Auburn in 2016

and Whitley began a career as an advisor with AU Global. As a mentor to international students, Whitley noticed that many yearned for a taste of home. Before long, Whitley and Kunyu were fulfilling that dream with their very own food truck. Dumps provides faithful food on par with that which can be found in China, and the enthusiasm surrounding the truck is palpable. The truck frequently sells out of certain extremely popular items like pork belly buns. The truck's name is a pun for “Dumplings” and a reference to the truck's mission to help children who scavenge in third-world garbage dumps; Whitley and Kunyu donate a percentage of all sales and 100% of all tips to organizations that help bring the disadvantaged children in the world out of poverty through empowerment and education. Whitley has cited that to date, the truck has been able to send several children to schools they would otherwise be unable to attend on tips from customers alone. Whitley and Kunyu are deeply passionate about their philanthropy, saying that their Christian faith compels them to live in service to others. Their kindness shows through, not only in their charity, but also in their drive to serve the community with astounding food and great times. Additionally, Dumps Like a Truck is currently in the process of getting a brick and mortar to-go establishment up and running in the near future. Stop

by Dumps Like a Truck and enjoy the company of wonderful people and stellar Chinese food!

Facebook: facebook.com/FoodTruckWithACause Instagram: dumpslikeatruck_foodtruck Twitter: @dumpsfoodtruck

GRILLED OYSTERS Ingredients

CHEF LEONARDO MAURELLI III

A•T Born in the Republic of Panama and having lived in Alabama since he was 11-years-old, Chef Maurelli’s cooking style is marked by the unique blend of his family’s Latino and Italian heritage as well as the years he has spent living in the South.

Chef Maurelli attended Auburn University, graduating with a degree in hotel and restaurant management in 2003. Now the Executive Chef at The Hotel at Auburn University and Dixon Conference Center, he has also served as the Executive Chef of Amsterdam Café in Auburn and Central in Montgomery. Chef Maurelli was Honored as the 2011 Alabama Restaurant Association and Alabama Hospitality Association Chef of the Year, and was voted as one of Best Chefs American South 2014-2016. He pairs his patronage of local farmers, cheesemakers, brewers and artisans with a uniquely personal multicultural take on comfortable Southern food, deeply rooted in the teachings of his family and created with a straightforward style and grace.

Q: IS THE FLAVOR FOR THE BARBECUE THE SAME BETWEEN GAS, CHARCOAL AND WOOD GRILL? WHICH ONE IS THE BEST? The flavors are very different between each method of grilling. I prefer using a combination of charcoal and wood for a unique, rich flavor to a variety of foods.

When it all comes down to it, quality of your materials is a major factor.

• • • • • • • •

Fresh shucked Oysters 1dz Fresh lime 2 ea.

Fresh lemon 2ea.

Extra virgin Olive oil Basil chopped 1/2 cup Tabasco to taste Zest from 1 Orange Salt to taste

Directions 1. Brush and rinse the outside of the oysters really good.

2. Shucked the oysters, keep them in a half shell and place them in a sheet tray 3. Season the oysters with lime juice, lemon juice, EVOO, orange zest, basil, salt and tabasco to taste.

4. Start up an outside grill with lid, chef recommends a charcoal grill in medium heat.

5. When the grill is hot and ready uncover the grill and place the oysters inside the grill shell down and cover the grill.

6. Cook them for 5 minutes with the lid on.

7. Uncover and serve them right away.

PHOTO BY A.T.

.

TENDERLOIN NAPOLEON Ingredients Fried Green Tomatoes • • • • •

4 2 1 8 1

Cups day old Bread Crumbs with a pinch of salt and pepper in it cups flour with a pinch of salt and pepper in it Egg Wash (1 egg mixed with 4 tablespoon water green Tomato slices (little less than 1/4 inch thick) qt vegetable oil

Beef

CHEF CHRISTOPHER CANNON

• 4 beef tenderloins cut 4-5 oz ea.

• 1/4 cup olive oil • Salt and pepper

Kitchen 3810

Directions 1. Fried Green Tomatoes: Put vegetable oil in a pot and turn heat to medium. Once oil is to 350 it is at the right temp. Set bowls in this order: flour, egg wash, bread crumbs. Dip each tomato slice in flour, then in the egg wash, last in the bread crumbs. Make sure both sides are covered. Once tomatoes are breaded put in oil and cook till golden brown.

2. Beef: Rub tenderloins down with olive oil and season all sides with salt and pepper. Grill until desired temperature. Let meat rest for 5- 10 min.

3. Assembly: Take 1 fried green tomato and set on the plate, then put the tenderloin on top of the tomato on the plate. Next take another Fried tomato and put it on top of the tenderloin. Ladle or spoon your béarnaise sauce on top of the top tomato. Last take two lumps of crab meat and lay on top of the top tomato in the sauce, and sprinkle with chopped parsley BÉARNAISE SAUCE • 1/4 cup White wine vinegar • 1 small shallot peeled and minced • 1 tablespoon plus 1 teaspoon of chopped tarragon leaves

• 2 egg yolks • 12 tablespoon unsalted butter melted

1. In a small sauce pan add vinegar, shallots, tarragon, and a pinch of salt and pepper. Cook over medium heat until just a few tablespoons of liquid are left. Then let cool.

2. Fill another sauce pan with 2 inches of water and set to medium-high heat to boil

Born and raised in Opelika, Alabama.

For more than four years, Chef Christopher Cannon has been the proud owner of Kitchen 2810 in Opelika. Kitchen 3810 has made its mark in this town by satisfying its guests with unforgettable Southern cuisine. The most remarkable aspect of this native eatery is its simplicity.

From the minimalist decor of the dining tables to the straight-tothe-point composure of the food itself, this restaurant has a flavorful atmosphere. Chef Chris Cannon was the former owner of Cafe 123 in Opelika. It was an Italian restaurant before, and Chris turned it into a southern cuisine with a French influence restaurant. Chef Cannon developed his passion for Southern and French cuisine over a lifetime.

3. Put shallot- tarragon mixture in a metal mixing bowl w/ a tablespoon of water and egg yolks. Then whisk to combine.

4. Fold in parmesan cheese and season to taste with salt & pepper.

5. Turn the heat under the sauce pan w/ the water to its lowest setting and put mixture bowl on top of pan (make sure it doesn’t touch water directly) Whisk continually until the yolks are thickened about double, 5-7 min.

6. Slowly beat in melted butter a tablespoon at a time, whisking slowly to combine and emulsify. Remove the bowl from the pan occasionally so as the eggs do not overcook. Taste the sauce and season with salt as needed. If flavor isn’t sharp enough add a splash of lemon juice. If sauce is to thick stir in a splash of hot water.

PHOTO BY KITCHEN 3810

Q: HOW DO YOU DETERMINE THE TIME FOR MARINATING FOOD FOR BARBECUE? Always marinate in the refrigerator and never reuse a marinade as it can carry harmful bacteria. Food poisoning is not fun. If you’re basting with the marinade, stop well ahead of the food being done.

This way any raw meat, fish or poultry juices in the marinade can cook away before the food is done.

• Fish and Seafood: 15 to 30 minutes for small pieces; 30 minutes for thicker ones.

• Chicken: Whole chicken, 4 to 12 hours.

Boneless breasts, 30 minutes to 2 hours.

Thighs, 1 to 6 hours. Whole breast with skin and bone, up to 2 hours.

• Meats: Lean meats, 30 minutes to 4 hours. Marbled meats, 1 to 12 hours.

CHEF SCOTT SIMPSON

The Depot As Executive Chef and Co-Owner of The Depot in Auburn, Chef Scott Simpson has over thirty years of culinary experience and is now bringing his globally inspired seafood dishes to the heart of the South. As the first Alabama restaurant to fully qualify for the James Beard Foundation’s Smart Catch program, Chef Simpson and The Depot are committed to serving sustainable seafood fished or farmed through environmentally responsible practices. Bringing The Depot back to life, Chef Simpson is plating up pristine seafood focusing on grilled gulf-coastal cuisine with a worldly flair.

Q: WHAT’S THE BEST WAY TO MARINATE MEATS OR SEAFOOD TO BE GRILLED? My preferred method is to use a simple ziplock bag. I like this because its way less messy and easily ensures items are well surrounded and immersed in the marinade.

This storing method also conveniently keeps food safely at proper temp in fridge or cooler without taking up a ton of space or dirtying unnecessary platters. You can season your steaks or shrimp with dry spices and then place in bag and then pour your marinade over. Depending on the size of item and the ingredients, the time needed to marinade will be adjusted. For example, you don’t want to soak seafood in a citrus- heavy marinade for too long or you will destroy the proteins. Steaks and chicken thighs are a bit more forgiving and can withstand longer periods of marination. Lastly, if you really want to help tenderize or flavor a large cut or less-marbled protein then you can also use a fork or a Jaccard to penetrate flavor and moisture by forcing oils deeper into the meat.

PHOTO BY MONICA SIMPSON

ELOTE AUTHENTIC MEXICAN STREET CORN Ingredients • 4 ears fresh sweet corn, in their husks • 3 T unsalted butter, melted • 1/2 C Mexican crema or sour cream mixed with a little mayonnaise or cream • 2 E Limes • 1/3 C crumbled Mexican queso anejo or queso fresco, or cheese like parmesan, feta or farmer’s cheese • 1 T Hot powdered chile ( Mexican red chili)

Directions 1. About an hour before grilling, place corn in a deep bowl, cover with ice cold water and weighted to keep them submerged. Light your BBQ then adjust the grill 4 inches above the fire.

2. Cook corn on the grill for 15 to 20 minutes, turning frequently, outer leaves will blackened.

Remove, let cool slightly, then remove the husks & silk. Brush corn with melted butter, return to the grill and turn frequently until nicely browned.

3. Meanwhile squeeze lime juice into crema & mayonnaise mixture, Serve right away by brushing graciously with crema and covering with grated cheese. Sprinkle powdered chile to your liking.

GRILLED CILANTRO LIME SHRIMP • • • •

2 dozen 16/20 Gulf White Shrimp 1 cup Chopped Cilantro 1/2 c Garlic, minced 1 t Ground cumin

• • • •

1 t D Chili powder 1/2 c Olive Oil 2 each Lime Zest & Juice Salt & Pepper to taste

1. In a small bowl whisk together lime juice, olive oil, garlic, chili powder, cumin, paprika, salt, pepper, red pepper flakes.

Pour into a resealable bag and add shrimp. Toss to coat and marinate for 30 minutes.

2. Preheat the grill to medium heat. Put the shrimp on skewers and place on the grill. Grill on each side for about two minutes or until no longer pink.

BBQ’D QUAIL Ingredients • 4 ears fresh sweet corn, in their husks • 3 T unsalted butter, melted • 1/2 C Mexican crema or sour cream mixed with a little mayonnaise or cream • 2 E Limes • 1/3 C crumbled Mexican queso anejo or queso fresco, or cheese like parmesan, feta or farmer’s cheese • 1 T Hot powdered chile ( Mexican red chili)

Directions 1. Season quail with bbq seasoning. Add oil to help evenly distribute seasonings and to keep quail from drying out.

2. In a mixing bowl, rub and toss, working seasoning in all nooks and crannies.

3. Sear on flat-top skin side down, until proper browning is achieved. Flip and repeat.

4. To order, place in oven and finish cooking until internal temperature reaches 155-160F. CORN SALAD • 12 ears of corn, husked

• 1/2 c fresh tarragon, chopped

• • • •

• • • •

6 Tbsp olive oil, divided 1 cup red onion, finely diced 2 large tomatoes, finely diced 1/2 c fresh basil leaves, chiffonade

2 Tbsp chopped fresh thyme 2 oz tarragon vinegar 1/2 cup grated parmesan cheese Kosher salt, freshly ground pepper

1. Rub corn with 1 tablespoon oil. Grill, turning frequently, until corn is charred and heated through, 10-12 minutes.

2. Remove from grill; when cool enough to handle, cut kernels from cobs and transfer to a large bowl.

3. Mix onion, remaining 5 tablespoons oil, tomatoes, basil, tarragon, thyme, and vinegar into corn.

4. Fold in parmesan cheese and season to taste with salt & pepper.

PHOTO BY THE HOUND

CHEF ROBBIE NICOLAISEN

The Hound Chef C.R. “Robbie” Nicolaisen has been highly recognized in and around the southeast for his unique approach to southern style cuisine.

Hailing from Asheboro, NC, he attended the highly-accredited Johnson and Wales University in Charleston where he graduated with honors.

At the age of 24, his culinary career elevated immensely as he received his first Executive Chef position with Hilton Hotels. Since then, his career has expanded to other high-end venues from Charleston, SC to exclusively private establishments here in Auburn, AL. Chef Nicolaisen currently serves as the Executive Chef for The Hound, a locally-loved restaurant and bourbon bar in Auburn, AL. Focusing on fresh, locally sourced foods along with heritage breed pork, house-cured bacon, as well as other organic and humanely raised meats, Chef Nicolaisen is redefining New American southern food in the heart of Alabama.

Q: WHICH IS BETTER BUYING BARBECUE SAUCE OR MAKING YOUR OWN BARBECUE SAUCE? AND WHY? I prefer to make my own. While there’s nothing wrong with choosing store-bought sauces, I personally find that each one I try, there’s always too much of one thing in the ingredients. With making it myself, I control how much of each item goes into it.

ELEMENTS

WINE GLASSES

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a

c

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RIEDEL WINE SERIES $30.00 www.riedel.com Sold in sets of 2

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SOUTHERN

TAT L E R

FEATURE 74 _________________________ GREG WILLIAMS

AT THE

GREG WILLIAMS IS THE FIRST AND CURRENT COACH OF AUBURN UNIVERSITY’S EQUESTRIAN COMPETITION TEAM. BEYOND BEING JUST THE LEADER OF THE TEAM, GREG IS ALSO RESPONSIBLE FOR PIONEERING THE INSTITUTION OF THE TEAM AT THE UNIVERSITY, AND EVEN HELPED TO ESTABLISH SOME OF THE RULES OF THE SPORT THAT ARE USED AT MEETS ALL OVER THE COUNTRY. COMING FRESH OFF OF THE TEAM’S FIFTH NATIONAL CHAMPIONSHIP WIN, GREG WILLIAMS SITS DOWN WITH SOUTHERN TATLER TO DISCUSS HIS PERSONAL JOURNEY, AS WELL AS THAT OF AUBURN EQUESTRIAN, AND PLANS FOR THE FUTURE.

e meet Greg Williams at the Auburn University Horse Center, near the vet school just off of Auburn’s main campus. A dozen or so horses are visible in a field along the dirt road leading up to the center, galloping alongside the fencing like a scene in a movie. At the site, there are stables to house the horses, and a large competition arena that dominates the landscape. As we walk to the office where we’ll meet Greg Williams, music is playing over the loud speaker in the arena as a young woman rides a horse for team practice. It’s quite a sight, and we’ll soon learn from Coach Williams that the center is currently making plans to expand in the near future.

We enter the office where Greg Williams is seated and introduce ourselves. Greg is seated on the couch, his foot in a cast as a result of a minor accident while mountain biking. Despite that, he’s still working hard, keeping busy, and doing so with a smile on his face. He explains that he has been busy and involved with the team since its inception at the university as a club team in 1996. It would become a varsity sport in 2002. He goes on to elaborate on his creed for the team, which is especially relevant coming off his national championship win for the 2017-2018 season; “Winning lasts about 2 seconds for me. I’m focused on the next season as soon as the previous one is over.” With five national The Right Guide Greg keeping an eye on one of his girls while she makes a few practice hurdles.

championships under his belt, it’s apparent that this attitude is successful.

Greg Williams was born in Paragould, Arkansas, and moved to Auburn early in his youth. His father was an entomologist, and pursued higher education all over the country, eventually settling the family in Auburn when Greg was in the 4th grade. Greg attended and graduated from Auburn High School. He went on to attend Auburn University, from which he graduated in 1986 with a Bachelor of Science in Animal Sciences.

He grew up around horses, and had a love for riding horses that he attributes to his mother. “My mom was the conduit for my love of horses. She was a horse nut.

“

OUT OF THE SOCIETY PAGES AND INTO THE

sports pages

”

We rode every chance we got, and she really inspired my love of riding and competition.” In fact, Greg left Auburn for a time in 1982, after his freshman year, to ride in rodeo competitions across the country. He returned to finish his degree, and got married to his wife Sandi while the two were in college. The two did a lot of moving around in their early years together, and both attended multiple colleges to complete the credits to earn their respective degrees. “I think my wife had to contact six different colleges to get her full transcript,” Greg laughs when recounting those chaotic years. The couple also had their first child, Toni, during that hectic time. In spite of the many changes and sporadic nature of that era, Greg and Sandi completed their degrees and returned to Auburn permanently in 1989. At that time, Greg began working in the Horse Teaching and Research department of the College of Agriculture’s Animal Science Department and years later started the school’s equestrian and rodeo clubs.

Greg William’s journey certainly didn’t stop there; he wanted to start a rodeo team at the university, but

also saw a lot of potential in the equestrian sport. After hearing that Auburn was seeking another women’s sport, he wanted to make equestrian a varsity sport at the school, and had a long road ahead of him to make that happen. Of course, a “long road” is no deterrent for Greg Williams’ drive, and he laid down the groundwork to see his vision fulfilled. At the time, there was only one national structure or league for college equestrian competition; the sport had for too long been seen as something that only interested those in high society with elite tastes. As Greg puts it, he needed to get equestrian “out of the society pages and into the sports pages.” That started with entreating the then-athletic director of the university, David Housel. “I was convinced, and had to convince David, that the team was a really good fit for Auburn. We have the vet school, we’re an agriculture school, Animal Science is one of the big majors here, etc. After a while, it became a lot easier to convince him of the sport’s suitability for the university,” Greg says. Of course, Housel wasn’t instantly convinced, though he was absolutely looking to add

Future Goals Greg looking forward to winning more national championships.

another women’s sport to the college’s roster. “I really had to dog him,” Greg recalls. “We were good friends, but that’s not something you count on when it comes to establishing a sports team, so I really had to put in the work. The whole club worked very hard to make everything happen, and it took almost six years, but it happened.” The Auburn equestrian team became the University’s 21st varsity sport in 2002. “It was a tough spot to earn, but I wouldn’t give it up for anything, especially knowing how things have turned out,” Greg recalls. In addition to overseeing the institution of the team, Greg also worked out how the school’s equestrian meets would go, what events would take place, and what would be judged for the competitions. “I remember writing down rules on restaurant cocktail napkins, and figuring out what would work in a varsity meet and what wouldn’t.” These rules and parameters, established by Greg in the team’s early transition from club to varsity sport, still have relevance today: the National Collegiate Equestrian Association (NCEA) still uses many of them in their contemporary competitions.

Auburn is one of twenty-three member schools in the NCEA, and one of twenty in the Division I class. In addition to being one of the few elite member schools in the organization, Auburn University also has the highest number of NCEA national championship titles. The school has clinched five national championships, the first in 2006, as well as titles in 2011, 2013, 2016, and the most recent 2018 season. The average equestrian season lasts more than one college semester, with meets going on in the fall and spring semesters, and the national championship taking place in April.

The team has a great number of horses, many of which are former show horses deemed “unfit” in the show world for minor imperfections. Due to this, the equestrian team at Auburn also functions as a sort of rescue program for former show horses. Greg Williams is humble and almost stoic when he talks about the team’s achievements, but he beams with pride when he speaks about the young women on the team. “We have some of the most hardworking women in the world on this team. They keep on top of their studies, they make their classes, they overachieve, they keep up with their aca-

demic and social obligations...and when their regular day is over they’re out here on time, tending the horses, keeping them fed and maintained, and always riding and trying to improve their performance. I couldn’t be more proud of the drive and dedication that these young women show, not just to the sport but to being well-rounded people. When you go to college, it’s not about the books; if you just want the knowledge, you can do all that online. It’s about the person you become while you’re in college on a campus, and I’m beyond proud to say that our team is brimming with exceptional and capable young women who will go far in whatever they choose to do in their lives.”

The success of the team is also leading into some exciting developments in the future; the equestrian facility is about to undergo a bit of a makeover. Greg points outside the window of the office and explains the first phase of the renovations, which will include bringing down the current barn, setting up temporary workspaces, and building a brand-new show barn and team support building with locker rooms, team room, and a training room, all of which is slated to be completed by spring of 2019. As for the team, Greg Williams is intent on winning more titles. “Winning lasts about 2 seconds for me, and national championships last 3 seconds. I love to compete, and I love to win, so I’m always looking for that next challenge and that next title.” Coach Williams shows no signs of slowing down, but would like to take some time to relax a bit. His first grandchild was born last year, and he and Sandi would like to enjoy some time with their growing family. Greg mentions that when he was raising his two daughters, Erica and Toni, that the sweeping fervor surrounding the building of the equestrian team led the family to

Cause for Celebration An Auburn Equestrian team member hoist up the trophy after winning the national championship.

“

I’LL KEEP HELPING WITH THIS TEAM

no matter what

sacrifice a lot to see the dream come to life. “I feared they may have been a little bitter about it, but as they got older they told me that it was an experience they would never have given up. They grew up riding, and got the same love for riding and horses that I got from my mom.” Despite that, Greg Williams would like to slow down a bit, if only to enjoy time with his wife, children, and new grandchild. Of course, he says, if he has time he’d love to pursue his own outdoor hobbies: Greg enjoys fishing, horseback riding, and mountain biking, “really any outdoor activity”, as he puts it.

Whether it’s his interminable pursuit of another title, the expansion of the equestrian team, or just horseback riding for leisure, Greg Williams never wants to leave this life behind. “I don’t want to stop coaching and then just retire or leave town, I don’t really plan on doing either of those things. I’ll keep helping with this team no matter what. And when they’re tired of my helping out, I’ll do it for free,” Greg says with a smile.

”

That’s a sentiment that his entire family seems to share.

Sandi is heavily involved with the team and has been since its inception, as is Greg’s mother, who is affectionately referred to as “Mom” by team members, staff, and everyone involved with the equestrian program.

Given that attitude, it looks like Greg Williams will be well on his way to win many more titles. The equestrian team’s momentum is really heating up, with top recruits in the sport frequently choosing Auburn and more surely to come. We wish Greg Williams and Auburn Equestrian the best possible luck in the future. We also know that they will get by as they always have on drive, dedication, ability, and a passion for competition as they gallop towards their next set of victories.

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SUMMER GUIDE

SUMMER 2018

DIVE RIGHT IN! Editor’s Choice

FLY BOARD A FLYBOARD IS A BRAND OF HYDROFLIGHTING DEVICE WHICH SUPPLIES PROPULSION TO DRIVE THE FLYBOARD INTO THE AIR TO PERFORM A SPORT KNOWN AS HYDROFLYING. A FLYBOARD RIDER STANDS ON A BOARD CONNECTED

BY A LONG HOSE TO A WATERCRAFT. WATER IS FORCED UNDER PRESSURE TO A PAIR OF BOOTS WITH JET NOZZLES UNDERNEATH WHICH PROVIDE THRUST FOR THE RIDER TO FLY UP TO 15 M (49 FT) IN THE AIR OR TO DIVE HEADLONG THROUGH THE WATER DOWN TO 2.5 M (8 FT).

BBQ-DONUT PERFECT FOR INTRACOASTAL WATERWAYS, LAKES AND CALM HARBORS, THE BBQ PARTY BOAT OFFERS YOU THE EXPERIENCE OF GRILLING AND ENJOYING YOUR FAVORITE MEAL WHILE MOTORING ON THE WATER WITH EVER-CHANGING SCENERY. ALTHOUGH THIS BOAT IS ROUND, IT FEATURES A HARD HULL THAT HAS MANY ADVANTAGES. PACKAGES ARE AVAILABLE WITH GREAT FEATURES SUCH AS THE LOW-SMOKE GRILL, FOLDING SUNSHADE, LED RAINBOW LIGHTING, MP3 PLAYER AND SOUND SYSTEM, ICE BEVERAGE BOWL, UNDER-SEAT STORAGE AND MORE. SEE OUR PACKAGES FOR MORE FEATURES AND SPECIFICATIONS.

AQA SCOOTER THE YAMAHA 350LI IS A FULL FEATURED SEASCOOTER THAT GETS YOU CRUISING UNDERWATER WITH A TOP SPEED UP TO 3.7MPH (6KM/H). EASILY SHIFT BETWEEN 3 ROTATIONAL SPEEDS AS YOU CONSERVE YOUR ENERGY FOR MORE BOTTOM TIME. AUTOMATIC BUOYANCE SYSTEM, DESIGNED FOR SALT WATER, ALLOWS YOU TO CONCENTRATE ON THE SCENERY AND NOT ON YOUR EQUIPMENT.

FLYRIDE

THE FLYRIDE BY ZAPATA RACING MAKES HYDROFLIGHT ACCESSIBLE FOR BEGINNERS AND OFFERS NEW THRILLS FOR EXTREME RIDERS. IT DOES THIS BY COMBING THE CONTROLS OF A PERSONAL WATERCRAFT WITH THE LATEST ADVANCEMENTS IN COMPUTER-AIDED FLIGHT CONTROL AND GYRO STABILIZATION – THE SAME TECHNOLOGY DEVELOPED FOR THE GROUNDBREAKING FLYBOARD AIR AND EZ FLY JET-POWERED CRAFT.

Editor’s Choice

It feels like as though you are on the roller coaster.

ISLE VOYAGER THE ISLE VOYAGER WOOD STANDUP PADDLE BOARD IS THE FIRST OF ITS KIND; THE DESIGN OFFERS NEW FEATURES AND A STYLISH LOOK. THE TOURING SHAPE AND CUTTING BOW WILL CARRY SPEED WHILE THE PROGRESSIVE DOMED NOSE ALLOWS WATER TO SHED AWAY IN CHOPPY CONDITIONS. NO NEED TO LEAVE ANYTHING BEHIND, THE VOYAGER IS TRAVEL READY WITH TWO SETS OF BUNGEES. THE TAIL BUNGEE HAS 4 TOUCH POINTS WHILE THE NOSE BUNGEE HAS 6 TOUCH POINTS. EQUIPPED WITH A FCS MOUNT FOR YOUR GOPRO AND THE LIFT SUP HANDLE GIVING YOU A SOLID GRAB POINT THAT ANYONE CAN USE SAFELY.

ISHADE TENT THE ISHADE BY HO SPORTS IS AN INFLATABLE TENT DESIGNED TO GIVE YOUR FAMILY RELIEF FROM THE SUN’S UV RAYS ON HOT SUMMER DAYS. ANOTHER USEFUL FEATURE OF THE ISHADE IS THE REMOVABLE WALL. THIS NYLON WALL IS CONNECTED BY VELCRO WHICH SIMPLIFIES THE PROCESS OF REMOVING THE WALL FOR MORE SUN EXPOSURE OR PUTTING IT BACK UP FOR ADDITIONAL UV PROTECTION. WHEN YOU’RE NOT USING THE ISHADE, SIMPLY DEFLATE IT AND FOLD IT UP IN THE INCLUDED CARRY TOTE FOR EASY TRANSPORT AND STORAGE.

SOUTHERN TATLER SOUTHERNTATLER.COM

THE ONLINE GUIDE TO SOUTHERN SOCIETY

SOUTHERNTATLER

DINING

SOUTHERNTATLERDINING.COM

NOVEMBER 2018

LATEST ISSUE

A new start at Southern Tatler means newer and better online content and to prove our point, we provide all of our past issues, and behind the scenes photos each of our past cover features.

Coming soon, Southern Tatler Dining will be the new dining guide for local citizens, as well as those visiting, the East Alabama area.

STAY UPDATED

Southern Tatler will constantly update our online visage sections. Bringing you the latest party pictures around town

>>MORE ONLINE SOUTHERNTATLER.COM

OCTOBER 2018

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TRAVEL ST. PETERSBURG

TAKE A LOOK INSIDE

ST. PETERSbURG SAINT PETERSBURG, RUSSIA IS A CITY WITH CENTURIES OF HISTORY BEHIND IT. INITIALLY NAMED AFTER TSAR PETER “THE GREAT” AND BUILT TO SERVE AS A SEAPORT, THE CITY HAD ENDURED MANY NAME AND REGIME CHANGES IN THE THREE CENTURIES SINCE IT WAS ESTABLISHED. THE SECOND-LARGEST CITY IN THE COUNTRY OF RUSSIA, SAINT PETERSBURG OFFERS AN ASTONISHING AMOUNT OF HISTORY AND CULTURE TO THE ENTERPRISING ADVENTURER. WHETHER YOU SEEK TO PLUMB THE DEPTHS OF ITS MANY MUSEUMS, TAKE IN THE HISTORY BEHIND ITS MANY MONUMENTS, OR JUST TO SAMPLE THE COLORFUL TAPESTRY OF RUSSIAN CULTURE, SAINT PETERSBURG IS THE PLACE FOR YOU.

S

aint Petersburg’s skyline isn’t what one would expect from a city of more than 5 million residents. The city has only three skyscrapers, all of which are situated well outside of the city center. Unlike Russia’s largest city, Moscow, the residents of Saint Petersburg go to great lengths to preserve the historic prestige of the city, much of which are baroque and neo-classically styled buildings that have stood since the 1700s and 1800s. This pride over the city’s history is the crowning ethos of the people of Saint Petersburg and truly sets it apart from most modern cities that conflate construction with progress. The city has faced many changes in the 300-plus years since its establishment, including a prolonged siege by Axis forces during World War II, but has always striven to preserve that which it deems important.

Considering the resolute nature of its people, the deep pride in their history, the pervasive influence of Russian culture within the city, and its incredible and well-preserved architecture, Saint Petersburg is the quintessential experience for those seeking to explore a lesser known side of Russia. Saint Petersburg is also one of Russia’s host cities for the 2018 World Cup. As such, there has never been a better time for the prospective adventure to see what Saint Petersburg has to offer.

Popular Bridge

The Palace Bridge carries over 30,000 cars a day.

Saint Petersburg’s long and storied history starts with its construction as a seaport after the land was acquired by the Tsar Peter “the Great” in the early 1700s. In the outbreak of World War I, the city was renamed Petrograd. After the Russian October Revolution and the institution of the USSR, the city was again renamed to Leningrad, after Soviet premier and revolution leader Vladimir Lenin. Finally, the city came back to the original moniker of Saint Petersburg after the collapse of the USSR in the 1990s. This changing of names is a fitting analogy for the city at large; despite shifts, Saint Petersburg never forgets the past, and always seeks to keep a hint of its unique flavor in perpetuity. The architecture of the city is a perfect

example of this, as it retains some of the most exquisite examples of European-inspired buildings and architectural styles over the last three centuries. Part of this is due to the loss of Saint Petersburg’s status as capital of Russia (having moved to Moscow) prior to the October Revolution of 1917, making it less of a hotbed during the revolution and therein preserving its pre-revolution buildings. Additionally, most other large cities in Europe faced large-scale destruction during World War II, and along with it the loss of unique and historical buildings and sites. Saint Petersburg (Leningrad at the time), however, withstood a two-and-a-half-year siege

by Axis forces, and in avoiding conquest, preserved its own slice of history. Some of these incredible

MAIN LANDMARKS

ADMIRALTY BUILDING

PALACE BRIDGE

BRONZE HORSEMAN

ST. ISAAC’S CATHEDRAL

SENATE AND SYNOD

You Can’t Miss It!

The peculiar multicolored exterior makes it stand from other local architecture.

THE HIGHLIGHT OF BOTH THE INTERIOR AND EXTERIOR OF THE CHURCH OF THE SAVIOR ON BLOOD IS ITS MOSAIC COLLECTION BASED ON THE PAINTINGS OF VASNETSOV, NESTEROL, AND VRUBEL. WITH A TOTAL AREA OF 23130 SQUARE FEET, IT IS ONE OF THE LARGEST MOSAIC COLLECTIONS IN EUROPE.

2018 FIFA WORLD CUP Russia

Panama

Tunisia

Iceland

Brazil

Australia

Morocco

Serbia

Uruguay

Iran

Senegal

France

Colombia

Sth Korea

Belgium

Portugal

Argentina

Japan

Germany

Croatia

Peru

Saudi Arabia

England

Switzerland

Mexico

Nigeria

Spain

Sweden

Costa Rica

Egypt

Poland

Denmark

QUALIFIED

WINNER!

buildings include the palaces of the former tsars of Russia, including Peter the Great’s humble summer home in the city known as The Summer Palace, built in the early 1700s. A massive number of churches also dot the landscape, relics of all three centuries of the city’s history; the largest of these is St. Isaac’s Cathedral, built over the course of 40 years in the 1800s, finally coming to completion in 1858. The Cathedral has what is believed to be the world’s largest golden dome, and was built as a Russian Orthodox church at the religion’s height during the century. There is even an impressive mosque in the Saint Petersburg Mosque, which was the largest mosque in Europe when it was completed in 1913.

96 SOUTHERN

TAT L E R

THE 1994 WORLD CUP, HOSTED BY THE UNITED STATES AT CHICAGO’S SOLDIER FIELD, OPENED WITH A MOMENT OF PURE COMIC RELIEF. THE AMERICAN SINGER DIANA ROSS, THE MAIN PERFORMER AT THE INTRODUCTORY CEREMONIES, LED AN ELABORATE SONG-AND-DANCE NUMBER THAT WAS TO CULMINATE IN A TRIUMPHANT SHOT. ROSS’ SHOT WENT WELL WIDE OF THE NET—BUT THE GOAL STILL SPLIT OPEN ON CUE AS IF SHE HAD HIT IT.

History can be found all over Saint Petersburg, not just in its architecture. The city is home to a cadre of museums and cultural centers, some of which have existed for centuries. The most prominent of Saint Petersburg’s museums is called the Hermitage, which holds one of the largest collections of Western European art in the world. The building itself was constructed in the 19th century. The writer of this article’s personal favorite is the Political History Museum, which gives a gripping and objective recounting of Russia’s turbulent

political history through exhibits of art, documents, and artifacts. Saint Petersburg is home to over 200 museums in total, as well as almost 2000 libraries, and nearly 200 theaters or concert halls. In fact, Saint Petersburg is so dedicated to art and its preservation that even during the tumultuous economic instability that Russia experienced after the fall of the Soviet Union, not one of these cultural centers closed; on the contrary, many new ones opened during that time. The oldest of the theaters is named The Hermitage Theater (apparently

97 J U LY / A U G U S T

2018

Stroga-What?

Past Glory

Beef Stroganoff is a Russian dish of sautéed pieces of beef served in a sauce with smetana.

The Winter Palace, was, from 1732 to 1917, the official residence of the Russian monarchs.

A Grand Time

The Grand Cascade forms the centrepiece of Peterhof and hosts 37 golden statues.

a popular name among the old tsars of Russia), which was built by Catherine The Great and inside of which the 18th-century stage machinery is still preserved.

While the machinery is not used during the shows still produced at the theater, it is quite a sight to behold as one imagines how it was implemented in its heyday. In addition to the prospect of catching a delightful show or production at a historic theater or symphony hall, the landscape of Saint Petersburg is also dotted with monuments beyond description, all encapsulating the city’s history. The most noticeable is the Bronze Horseman, a bronze statue of Saint Petersburg’s namesake Peter The Great on horseback, situated in what is called The Senate Square. The statue was installed in the late 1700s to commemorate the former tsar. Across the city in Vosstaniya Square stands a towering obelisk known as the Hero-City Obelisk; this monument was meant to commemorate the city’s “hero-city” status in World War II, and to celebrate its success in holding back the two-and-a-half-year long siege of the city against the Axis forces. This isn’t even the tip of the iceberg, but the impressive and expansive history must be seen to be experienced.

Russian culture and pride also pervades the city of Saint Petersburg, and there is no better place to get a true experience of the country at large. You can visit one of the city’s many theaters or concert halls to partake in the rich history of Russian music, or experience more modern Russian bands or filmmaking in

one of Saint Petersburg’s outdoor concert venues or cinemas. Stop in at one of the many authentic Russian restaurants and enjoy the country’s cuisine in traditional and contemporary fashions. Pelmenya restaurant is a great choice for traditional Russian fare such as classic beef stroganoff, blini “pancakes”, or borscht.

If you’re seeking a more interesting twist on Russian cuisine, stop by Dom and experience the same dishes with exquisite and interesting additions such as caviar blini, or deconstructed beef stroganoff made with cutting-edge molecular gastronomy techniques. Pirogovy Dvorik will provide the same dishes in a more rustic and realistic manner, with prices and atmosphere more suited to the experience of a common Russian citizen.

Whichever you choose, the country’s hearty food will undoubtedly leave you wanting more. Rounding out the city’s vibrant cultural heritage are the many festivals it holds every year; any tourist in the city should check out at least one of these events for the full Saint Petersburg experience. One of the most enriching is the Stars of the White Nights festival, an annual showcase of Russian ballet and opera as well as classical works from traditional European composers. The excitement of the event is palpable and greatly illustrates the city’s relationship with history and art from all over Europe.

Another is the Scarlet Sails parade, held in the middle of the summer and revived from Russia’s pre-revolutionary past. Based on a popular Russian fairy tale, the event signals the end of the traditional school year and

THE SCARLET SAILS FESTIVAL IS A ROMANTIC FESTIVAL THAT WAS CREATED TO CELEBRATE YOUTH AND CONGRATULATE SCHOOL GRADUATES ON THE BEGINNING OF THEIR ADULT LIFE JOURNEY. THE FESTIVAL IS NOW CONSIDERED TO BE ONE OF THE BEST FESTIVALS IN THE WORLD, ATTRACTING THOUSANDS OF PEOPLE EVERY YEAR FROM RUSSIA AND ABROAD.

begins with a concert. After the concert concludes, a ship docks in the city’s main port, emblazoned with bright scarlet sails amid a storm of fireworks. The description does it no justice, however, as the energy and excitement that permeate the air as the scarlet-sailed ship docks must be felt to be believed.

Saint Petersburg is a city that could be explored for decades and would still hold secrets, even for the experienced. It’s a one-of-a-kind city that cannot be known in words; it must be taken in in every possible way. Not many cities in the world can compare to the abundance

of experience that Saint Petersburg provides, and as such, it is highly recommended for a visit, though you’ll need more than one to truly get to know this vibrant, bustling city and to experience the enrichment that it brings to everyone who comes. So, take our word for it and catch a flight to Saint Petersburg, but there’s no need to be hasty. Just as it has stood for three centuries since its founding, Saint Petersburg will be waiting in much the same way it always has. The real question is; can you wait for it?

SIGN OF THE MONTH: LEO

July 23 - August 22 Too much work and the resulting pressure over the past few days could have you feeling too tired to do anything more, Leo, although your optimism and enthusiasm are still intact. Don’t be too hard on yourself if you’re dragging a little toward the end of the day. You’ll be able to recharge your batteries before tomorrow. In the evening, relax at home with a good book.

VIRGO

SAGITTARIUS

o

ARIES

November 22 - December 21

March 21 - April 19

The financial picture continues to improve,

Too many projects to complete might have you

Sagittarius. At some point during the day, you

feeling just a little bit pressured, Aries. However,

might have the feeling that you aren’t working

your innate determination is likely to drive you on

hard enough to keep the forward motion going,

to try to get it all done even if it seems impossible.

and you might feel panic rise. This could prove a

Don’t try to do it all yourself. Don’t be afraid to ask

good motivating factor, but you don’t need to push

for a little help. This might accomplish your ends

yourself harder than you’re going now. You’re on a

without putting undue burdens on yourself.

roll and it’s likely to continue. Just pace yourself.

CAPRICORN

TAURUS

August 23 - September 22

December 22 - January 19

April 20 - May 20

Romance blossoms for you tonight, Virgo,

Even though all continues to go well for you,

You’ve been doing well, Taurus, but today you

perhaps after a long period of standing still. A new

Capricorn, your mood may go up and down today.

might be feeling more focused than ever. The

sense of stability and security may settle on love

In spite of all the great things in your life, you might

path ahead seems clear and well defined. You’re

relationships and close friendships. Children could

find yourself feeling a little blue sometime during the

looking forward to the future with motivation and

also be a source of warmth and pleasure. You might

day. Don’t read too much into it. It’s probably just

anticipation. You might be considering a long trip

want to channel some of this positive energy into

the result of low biorhythms. Try to distract yourself

abroad or perhaps going back to school for an

creative activity of some kind, which will increase

with work. This evening get out with some friends

advanced degree. Today is a good day to start

your sense of contentment and well-being.

and have a good time.

doing some research and finalizing your plans.

LIBRA

AQUARIUS

GEMINI

September 23 - October 22

January 20 to February 18

May 21 - July 22

Tonight you might host a social event in your home,

Trying to get too much work done in the course of

The astral energy indicates positive financial

perhaps for business associates. You could be

one day might prove self-defeating today, Aquarius.

news. A settlement, grant, or bonus of some kind

nervous at first, Libra, wondering if all will go as well

Your energy isn’t what it usually is, and you’re

that you’ve anticipated for a long time may finally

as you hope, but your efforts should produce the

probably operating on nervous energy. Consider

manifest. You might want to celebrate, Gemini. A

results you want. You might be introduced to new

the situation and list your tasks in order of urgency.

chance to attend a large gathering might come your

contacts, leading to increased opportunities. Take

The world won’t come to an end if you don’t get

way. Tonight, don’t be surprised if you have vivid

a walk after everyone has gone. Your mind will be

them all done today. In the evening, rent a pile of

dreams - some great, some sad. Keep paper and

churning and you’ll want to clear your head.

videos, order a pizza, and relax.

pen handy so you can write them down.

SCORPIO

PISCES

CANCER

October 23 - November 21

February 19 to March 20

June 21 - July 22

Paperwork, perhaps contracts or other legal

A depressed friend may need cheering up. Your

Today you’ll put a lot of energy into business,

documents of some kind, might need attention so

ability to nurture and listen sympathetically will

personal, or romantic partnerships. They’re likely

you can move ahead with some of your projects.

prove beneficial, Pisces. Take care not to absorb

to be especially beneficial now, Cancer. So even if

These projects could involve writing or speaking.

any of this person’s dejection. Your own life should

you prefer to work alone, this is the time to explore

Your mind is in just the right space to participate

continue to go well, with business and career

the possibility of joining with those who share

in anything involving communication, Scorpio, and

successes leading to new friendships and goals.

your ambitions. Romantic partnerships formed

doors of opportunity may open up for you in this

Hang onto your own enthusiasm and optimism while

or advanced today are likely to prove stable and

field. Gird your loins and get to it.

extending a compassionate ear to others.

enduring. Don’t let fear stand in your way.

Benvenu to!

!

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