Southern Tatler Issue 30

30

JUSTIN QUINN & AMY WADSWORTH REGISTER Full Hearts Giving Hope AUBURN / OPELIKA, AL

SERIOUS PA M P E R I N G ON THE P L A I N S.

From traditional warm stone massages to red carpet ready facials, the six spas on the RTJ Spa Trail offer serious pampering. Recently opened, the Spa at Grand National in the Auburn Marriott Opelika offers three floors of spa services and fitness options. Relax in an infrared sauna or slip into a whirlpool before being pampered by spa professionals.

With 20,000 square feet of spa and wellness offerings, experience innovative treatments in four diamond luxury.

To learn more call 334.737.2250 or visit SpaGrandNational.com.

AUBURN MARRIOTT OPELIKA RESORT & SPA AT GRAND NATIONAL 3700 ROBERT TRENT JONES TRAIL, OPELIKA, AL 36801 MARRIOTTGRANDNATIONAL.COM

© 2018 Marriott International, Inc.

MFun

a t a ikmeans

MIKATA offers a wide assortment of delicious sushi and hibachi entrees prepared right in front of you!

323 Airport Road Auburn, AL 36830 334.821.5305 mikatarestaurant.com

BEFORE

AFTER

“ Fitness Together has given me my life back.

I finally have the energy to get through my stressful days as a business owner.”

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Try our new 12 week “Strong after 40” challenge!

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NUTRITION

CONTENT

VISAGE

VISAGE

town

EVENTS AROUND

THE CHRISTMAS BALL The Hotel at Auburn University & Dixon Conference Center, Auburn AL

22 THE HOSPITALITY GALA The Hotel at Auburn University & Dixon Conference Center, Auburn AL

32 BURGERS AND BOWTIES Auburn Alumni Center, Auburn AL

36 DECADE BALL Cypress Hill, Auburn AL

102 SIGNATURE CHEFS AUCTION The Hotel at Auburn University & Dixon Conference Center, Auburn AL

106 SIGNATURE CHEFS Opelika Performing Arts Center, Opelika AL

110

8 S OUTHERN

TAT L E R

NOW ACCEPTING NEW PATIENTS

CONTENT

FEATURES

LOCAL FOCUS

FACES

CHERIE S. HALL

42

LOCAL FOCUS

FREDERICK - DEAN FUNERAL HOME

FEATURE STORY

50

JUSTIN QUINN & A M Y WA D S W O R T H R E G I S T E R

74

CULINARY CORNER

CHEF ROBBIE NICOLAISEN

58

RECIPE WINTER

68

T R AV E L

SPAIN

VALENCIA

94

10 S OUTHERN

TAT L E R

Facebook.com/OliverHenryBoutique

|

Instagram: _OliverHenry

|

334.246.3582

2

LETTER from

the

PUBLISHER Before we know it, the cold air of winter will be gone and spring will be upon us. Balmy days and the colors of blooming flowers will welcome us back outdoors. Spring is one of my favorite times on the Plains – there is life and activity in all corners of Auburn and Opelika, and every weekend seems to bring a new event. Like the flowers and trees, the community seems to be reborn with the warm weather.

In the meantime, we have some exciting features for our readers in this issue. Our cover feature on the Sensigreen CDH Foundation introduces us to Justin Quinn and his family, and the Foundation’s director, Amy Wadsworth Register. Their stories and their work show the depth of charity and love that is so prevalent in Auburn and Opelika, and all of the good that our communities can do. We move on to our feature on Frederick-Dean Funeral Home and its proprietor, Joseph Dean, III. Here, we take a closer look into one of the oldest businesses in Opelika and the services it provides to families in tough times. Next, we highlight Cherie and Ray Hall in our Faces section, focusing on Cherie’s work in counseling and therapy and the loving support she receives from her husband and family. For our culinary corner, we have The Hound’s own Chef Robbie Nicolaisen, where we highlight the unique experiences and creativity that he brings to one of Auburn’s premier dining establishments. We close out with our travel segment on a welcome trip to the Spanish city of Valencia, where we will be taking our spring vacation to welcome the warm weather with a festive spark. We hope you enjoy everything in this issue as much as we have enjoyed creating it and bringing it to you. We would like to thank all of our readers for your continued support of our work and our community – after all, without all of you, we would not have such a wonderful community to highlight.

-Matthew Tse

14

SOUTHERN

TAT L E R

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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

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.

LIFE

AYANA KOMODO RESORT, FLORES

www.ayana.com/en/labuan-bajo/ayana-komodo Tucked away on the lush island of Flores, an hour’s flight from Bali, the newest AYANA resort makes for the perfect tropical hideaway. Each of the resort’s 201 rooms will overlook the pristine sands of Waecicu Beach and the resort’s private pier which boasts a scenic bar and floating deck. The hotel includes three swimming pools, a rooftop bar, four restaurants and a cruise ship for exploring the island.

INTERCONTINENTAL LOS ANGELES, USA dtla.intercontinental.com The newest hotel in Los Angeles Downtown, with its soaring 70th-floor sky lobby. Here, and in every one of its 889 elegant guest rooms, you’ll find Instagram-worthy vistas over the City of Angels, from the Hollywood sign to the Pacific Ocean. With LA-inspired design and six food and beverage options, including Spire 73 - the highest open-air bar in the Western Hemisphere.

NOBU HOTEL SHOREDITCH, LONDON

www. nobuhotelshoreditch. com Chef Nobu Matsuhisa’s fifth hotel and first foray into Europe. 150-room London property is sleek, modern and feng shui to boot, with low-slung, minimalist furniture, black marble and sexy mood lighting. Looks aside, the food’s good, too: at the onsite Nobu restaurant, guests can try some of Chef Nobu dishes, like black cod miso and yellowtail sashimi topped with jalapeño.

MONTAGE LOS CABOS, MEXICO www.montagehotels.com/loscabos/ For one, it’s set upon the protected waters of Santa Maria Bay, meaning it’s one of the few Cabo resorts able to offer a swimmable beach (most beaches in the area have rough ocean currents that make them too dangerous for swimming). Then there’s the refreshingly minimalist design, also rare in Cabo. With native desert materials and indoor-outdoor spaces, the resort is subtly luxurious without taking away focus from its stunning natural backdrop.

18

S OUTHERN

TAT L E R

14th Annual

Mayors Ball

Hosted by: City of Auburn Mayor Ron Anders and City of Opelika Mayor Gary Fuller BeneďŹ ting the Boys & Girls Clubs of Greater Lee County

At Auburn University Regional Airport - Delta Hangar Friday, April 26th, 2019 | 6:30 - 10 pm CST For More information or to purchase your tickets online, please got to www.bgcleeco.org

BE A CHAMPION:

A PLACE

TO BECOME

Cocktail Attire Sponsorships Available

Betty Burns

Resource Development Director | Boys & Girls Clubs of Greater Lee County 334-502-1311 (O) | 334-663-0426 (M) | www.bgcleeco.org

EVENT: THE NUTCRACKER VENUE: OPELIKA PERFORMING ARTS CENTER, OPELIKA AL DATE: DECEMBER 15-16TH, 2018

22

32

36

THE CHRISTMAS BALL

HOSPITALITY GALA

BURGERS AND BOW TIES

SOUTHERN

TAT L E R

110

106

110

DECADE BALL

SIGNATURE CHEFS

THE NUTCRACKER

VISAGE THE CHRISTMAS BALL

THE CHRISTMAS BALL The Hotel at Auburn University & Dixon Conference Center, Auburn AL November 29th, 2018

Mandy Finklea & Mimi Martin Jeremy & Katy Spencer

Robert & Carol Williams

Chuck & Kathy Beams

Mayor & Mrs. Ron Anders

Ms. Lucinda Cannon and Dr. David Estep

Mr. & Mrs. Bob Duma

Mayor & Mrs. Ron Anders

22 S OUTHERN

TAT L E R

Eddie & Dawn Smith

Mr. & Mrs. Yun Lee

Todd Trawick & Mandy Finklea, Mike & Robin Reynolds

Dr. & Mrs. Michael Roberts, Lorna Roberts

Randy & Oline Price

Matt & Laura Rabren

Mayor & Mrs. Gary Fuller

Gene & Reeder Dulaney

23 F EB RUARY/ M ARCH

2019

THE CHRISTMAS BALL

VISAGE THE CHRISTMAS BALL

The Hotel at Auburn University & Dixon Conference Center, Auburn AL November 29th, 2018

Nicole Tole, Amy Acquadro, Ali Wilson, Paige Moore, Taylor Dobbs, Katie Malone

Bill & Martha Scott, Mary Martha & Briggs DeFoor

Dr. & Mrs. John Cabelka

Coach Bruce & Brandy Pearl

Beau, Mandy, and Hampton Finklea

Annette & Terry Andrus

Chris and Jessica Goldbold

24 S OUTHERN

TAT L E R

Jessica Davis, Mimi Martin, Katlyn Benton, Dr. Megan Willis

Brandy Pearl and Kim Hudson

Kathy & Tutt Barrett

Dr. & Mrs. Steven Presley

Brooke and Nathan Kastner

Bart & Davina Casey, Julie & Grant Griffith, Barclay Smith & Dave Avant, Stacy Brown & King Braswell

Dr. Kevin and Nicola Nash

25 F EB RUARY/ M ARCH

2019

VISAGE THE CHRISTMAS BALL

THE CHRISTMAS BALL The Hotel at Auburn University & Dixon Conference Center, Auburn AL November 29th, 2018

Tim & Jennifer Chambliss

Melissa & Russell Harris

Brandon & Karen Hughes

Kathy & Tutt Barrett, Laura & Mac Matthews, Chuck & Kathy Beams, OD & Colleen Alsobrook

Coach & Mrs. Larry Blakeney, Coach Kim Evans

David & Ali Walker

Steve and Liz McPhaul

26 S OUTHERN

TAT L E R

C.S. Hall, MS, LPC Couseling

I am a therapist because‌ I believe it is my purpose to serve others and facilitate them ďŹ nding their own purpose in order that they may become a change agent of positive solutions for themselves and others.

Depression | Stress Grief | Marriage | Life Effective coping strategies to manage our lives in a positive and effective way

www.cshallcounseling.com

334-444-6140 | 2202 Gateway Dr, Opelika, AL 36801, USA

THE CHRISTMAS BALL

VISAGE THE CHRISTMAS BALL

The Hotel at Auburn University & Dixon Conference Center, Auburn AL November 29th, 2018

Mayor & Mrs. Bill Ham

Lucy & Dennis Thrasher

Mandy Finklea & Todd Trawick

Shane and Stacey Sanders

Laura Grill (CEO) and guests

Ryan Gaither, Katherine Haas

28 S OUTHERN

TAT L E R

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VISAGE THE CHRISTMAS BALL

THE CHRISTMAS BALL The Hotel at Auburn University & Dixon Conference Center, Auburn AL November 29th, 2018

Brent and Dr. Keri Miller

Dr. & Mrs. Jay Gogue, Dr. & Mrs. Fred Kam, Grant & Nancy Davis, Fran Dillard

Randy & Leanne Moran, Matt Nunnelly, Bruce & Winje Zartman, Sarah Nunnelly Joan & Wake Asbury, Dozier & Dr. Sara Smith T, Mary Ann & Dr. Norman Godwin, Duncan Asbury & Grace Watts

Brenda Clarke and Dorothy Daniels

Councilwoman Patsy Jones & Friends

30 S OUTHERN

TAT L E R

VISAGE HOSPITALITY GALA

HOSPITALITY GALA The Hotel at Auburn University & Dixon Conference Center, Auburn AL November 15th, 2018

32 SOUTHERN

TAT L E R

Supporters of the Auburn University Hospitality Management Program donned their sequins and tuxedos Nov. 15, 2018, for the 27th annual Hospitality Gala. Guests enjoyed a meet and taste with chefs and winemakers during the Tattinger champagne reception, where they bid on a variety of silent auction items. Visiting chefs showcased a delicious variety of small bites while guests mingled in the grand ballroom of The Hotel at Auburn University.

33 F EBRUARY/ M ARCH

2019

VISAGE HOSPITALITY GALA

HOSPITALITY GALA The Hotel at Auburn University & Dixon Conference Center, Auburn AL November 15th, 2018

34 S OUTHERN

TAT L E R

The evening continued with wines from winemakers throughout the world. Local Auburn-area chefs provided support for the four-course dinner featuring cuisine prepared by visiting chefs Joe Beck of Susan Gage Caterers, Tom Ramsey of Okra Magazine and Ford Fry, Damon Wise and Drew Belline of Ford Fry Restaurants.

Haley Satterwhite, Bryan Wade

35 F EB RUARY/ M ARCH

2019

VISAGE BURGERS AND BOWTIES

BURGERS AND BOWTIES AUBURN ALUMNI ASSOCIATION, AUBURN AL November 1st, 2018

Randy & Nancy Campbell, Sid James, June Henton, Kim Walker

Ashley Hamberlin, Emma Calicoat, Katy Blackburn

Brandt & Sherry Tucker

Patricia Smith and Alesia Davenport

Louisa Baker and Spencer Mann

36 S OUTHERN

TAT L E R

Rick Mayfield and Margaret Brown

Bill and Nancy Capps

Michael Hasty, Charles Pick, Hans van der Reijden

Barry and Celeste Dorman

Kevin and Katie McCarley

Charlie and Becky Hendrix 2019 Phils Calendar

37 F EB RUARY/ M ARCH

2019

VISAGE BURGERS AND BOWTIES

BURGERS AND BOWTIES AUBURN ALUMNI ASSOCIATION, AUBURN AL November 1st, 2018

June Henton

Thomas Kucera and Kenan Roland

Vicki Hough and Lesley Cole

Kathy & Warren Whatley, Lee & Ed Chapman

Damian Sinclair and Louis Davidson

38 S OUTHERN

TAT L E R

SOUTHERN

TAT L E R

BREATH FACES: CHERIE S. HALL LOCAL FOCUS: FREDERICK - DEAN FUNERAL HOME CULINARY CORNER: CHEF ROBBIE NICOLAISEN RECIPE: WINTER

FACES CHERIE HALL

Cherie S. Hall was born and raised in Opelika, in the “Mill Village” section of the town. Ray Hall was also born and raised in the same area, but the two would not meet until much later in life. “I don’t know how we didn’t know each other. I guess we knew of each other but really didn’t come together until later. That’s a little surprising in a small town where everybody knows everybody,” Cherie says with a laugh. They would meet in 1984 through mutual friends, and were married shortly after

in 1985. Cherie worked at East Alabama Mental Health for several years. She would later serve as the Executive Director of East Alabama Services for the Elderly, a local non-profit that she loved despite its not-too-uncommon 16-hour workdays. Ray worked as an electrician for Opelika Power Services for many years, from which he retired in his 40s and went into business for himself as Ray Hall Electric. After some time, Cherie wanted to return to college to further her education. However, she found the prospect daunting

– she had been a great student, but it had been a long time since she attended school and was having doubts about the difficulties inherent in balancing school, family life, and work. She recalls joyfully, “I was just unsure about it, even though I wanted to go through with it. In the end, it was Ray that convinced me. He has always supported me and just believes that I can do anything. He thinks that I am just ‘it on a stick’, that I am the greatest thing since sliced bread.”

With Ray cheering her on, Cherie took a few classes at Southern Union. Before she knew it, four years had passed and she graduated with her Bachelors degree. She would later pursue a graduate degree at the college and soon after begin her career as a therapist with the East Alabama Mental Health Center in 2011. Her aptitude for the profession was almost immediately apparent – many patients were referred to her for her acumen in counseling. She is humble about her capability, but Ray is quick to support his wife’s ability. He says, “She won’t be the one to tell you, but a lot of patients would see only her for therapy. Clients in Phenix City, Valley, Tuskegee, would all travel across time zones and state lines just to see her when they h1985ad moved or been transferred to other sites.” In 2014, Cherie decided to go into business for herself – though she would continue to provide her services to the East Alabama Mental Health Center, Cherie also began to take on private clients in her new office space on Gateway Drive in Opelika.

Cherie Hall is honest about counseling – it can be a tough line of work. It requires empathy, compassion, patience, and the ability to listen and analyze without judgment or personal opinion. Being open to the strife,

anxieties, problems and traumas of others can take its toll. After all, who counsels the counselor? “It is all about having a good support system in place.

I have Ray and my family, but I also get together with other counselors and discuss the rigors of our work. To be clear, we do not discuss the names of patients or specific details of cases – that would be a breach of trust and ethics, and we are all professionals. But we do lean on each other for advice and guidance when days are rough,” Cherie explains.

She is straightforward about the tough cases as well. “People who come voluntarily are one thing. However, marriage counseling can be tough – one partner has the idea and generally the other is resistant. It can be difficult to start, but I always let the couple know that no matter what they may believe, I do not play favorites and do not want to ‘gang up’ on one of them in conjunction with the other. At the end of the day, I am there to help them work through their issues.” Ray also adds, “As of right now, every couple she has worked with has ultimately decided to stay together.”

Additionally, court-mandated therapy can begin in a troublesome fashion, but Cherie always puts the patients at ease and many become regular visitors to her office.

Despite the challenges that may arise, Cherie Hall finds her career to be very rewarding. She elaborates, “It is the best feeling in the world to get to the root of what is ailing your patient.

The moment that lightbulb clicks on and they realize ‘This is a major factor in my life, and I understand it now.’ Putting them on that path to healing, improving, and living happier and more fulfilling lives is one of those things that keeps you getting out of bed in the morning.” Cherie Hall feels called to therapy, believing deeply that it is her purpose to serve others and to aid them in improving their lives. “Depression, grief, stress,

anxiety – these are all inevitable life experiences.

But when we become stuck or unable to resolve these emotions, nothing can be more helpful that talking to someone who not only understands, but can effectively help you develop healthy coping strategies and manage those emotions in a positive way,” she says. Cherie even goes the extra mile that is so rare in professional clinics – she keeps long hours, frequently until 8pm, and even takes appointments on the weekends. She says that this is because scheduling regular therapy sessions averaging two or three meetings per week can be inconvenient for her patients who are trying to

maintain structure in their lives. “I understand how hard it can be to manage a schedule when you have a family, school, and full-time work. Two or three sessions a week scheduled between 8am and 5pm on a weekday can really take a toll on someone’s job – at best, you are sacrificing your lunch break to go to therapy. At worst, you could potentially lose your job or wages due to the time you are taking off to heal yourself. Those stresses can make the tough situations my patients find themselves in even tougher, and because of that I stay open later so that people can come and see me after they are done at work or whenever is

convenient for them. Above all else, I let them know that I am there for them,” she says.

Cherie and Ray Hall show love, compassion, and warmth in everything that they do. It is easy to see that the two are a great team, and Cherie is not the only kind heart in the family. They treasure Opelika for the many gifts it has given them in their lives, and as such do their utmost to give back to the people of the surrounding communities through their work and business.

We at Southern Tatler are grateful for the warm welcome we received in their home, and thankful to have such kind souls among us.

LOCAL FOCUS FREDERICK -DEAN FUNERAL HOME

Remembrance and Repose FREDERICK-DEAN FUNERAL HOME IN OPELIKA and ALABAMA FUNERAL HOMES & CREMATION CENTERS is Lee County’s oldest provider of funerary services. Owned and operated by native Opelikan JOSEPH DEAN, III, FREDERICK-DEAN is dedicated to Providing the highest caliber of service to families when memorializing their loved ones. We sit down with Joseph Dean, III, to discuss his trade, the history of Frederick-Dean, and new frontiers for the business.

A

s I enter the parlor of the Frederick-Dean Funeral Home’s building, I am greeted by the owner Joseph Dean, III. Joseph greets me with a firm handshake and ushers me into the conference room to make recording our interview easier. He is not dressed as one would picture a “typical” funeral director, as he sports a tan suit, no tie, and brown leather dress shoes. He is animated and passionate, frequently gesticulating for emphasis in conversation. However, he contrasts that lively demeanor with a surprising ability to read body language and reactions – he is quite adept at reading the energy of his conversation partner and a room, and it is no wonder why he is so good at his work.

Joseph Dean, III is an 8th generation Opelika native. In fact, he and his wife Kim still live on the Dean family farm with their three young sons Joseph IV, Grady, and Torbert. He was born here in 1983 and attended Lee-Scott Academy in Auburn. He went to college at Auburn University and would later go on to mortuary school at Jefferson State in Birmingham. He initially intended to pursue a career in law, like his father Joe Dean, Jr. However to hear Joseph tell it, fate had other plans. “Well, to be entirely honest, school wasn’t something I wanted to do forever, it wasn’t my favorite thing. Lawyers go to school for a long time. Lawyers also do a lot of reading, and that really isn’t my favorite thing

in the world to do. But I don’t think I chose the funeral profession, I think it chose me. I had a close friend die in high school, and in my freshman year of college, my roommate was killed in a bad car accident. I think that was really the turning point, and I think being so close to those tragic deaths was when I felt called to do this. I wanted the people of Auburn, Opelika, Lee County, and East Alabama to really have someone local, someone they know and trust to handle these arrangements for their loved ones.” Joseph Dean is a fully licensed funeral director, embalmer, and cremationist. He purchased the funeral home in 2007, and it became the Frederick-Dean Funeral Home that it is today.

“Lawyers also do a lot of reading, and that really isn’t my favorite thing in the world to do.

BUT I DON’T THINK I CHOSE THE FUNERAL PROFESSION,

I THINK IT CHOSE ME.”

Frederick-Dean has been in business since 1900. Its original location was on Railroad Avenue in Opelika, and its current location on Frederick Road was built in the 1950s. “People may not realize, but the road this building is on, Frederick Road, is named for the Frederick family that started this business. Before Tigertown, before the Justice Center, everything around here, there was nothing. This was out in the sticks.” Joseph says with a laugh. But prior to becoming morticians, the Frederick business began in building furniture. Joseph mentions Frederick-Williams becoming “furnishing undertakers”, a term from which we derive the more commonly used “undertaker”. Along with the standard chest-of-drawers and coffee tables built by furnishers of the time, the carpenters also began to build coffins. “They figured ‘Well, if we’re already building all of this [furniture], then we can also build coffins’,” Joseph says. A lot has changed in the funeral trade in the 119 years since Frederick’s first opened – coffins have become the more uniform casket, cremation has gone from an unheard-of practice to an increasingly common one, and horse-drawn funeral carriages have given way to the motorized hearse. But through all of the changes in the profession, Frederick-Dean has remained locally owned, family oriented, and dedicated to serving the needs of the community.

Present-day Frederick-Dean has a wealth of experience under its belt – in addition to being in business over a century, the licensed directors at the home boast over 70 years of combined experience in the funeral profession. Joseph Dean and his team are devoted to providing the most fitting memorials for loved ones, with complete customization to ensure the perfect service in their honor. Joseph has recently gone the extra mile to provide new services to East Alabama in acquiring Alabama Funeral Homes and Cremation Centers in Camp Hill, Alabama. The new site includes a funeral home, a cremation center, and a cemetery called Tallapoosa County Memory Gardens. The cemetery was constructed in the 1950s, and the funeral home and crematory were constructed in the 1990s. The crematory at the site is the oldest crematory in east Alabama. With the addition of Alabama Funeral Homes and Cremation Centers, Frederick-Dean and Joseph Dean now have over 190 years of history in the funeral business. The

merger of the crematory also allows FrederickDean to do cremations in-house, and therein ensure that they handle all aspects of a burial or memorial service. Joseph adds, “Between both sites, we are able to serve a wider range of families in East Alabama. It has really increased our footprint in the area, being able to provide service outside of just Auburn and Opelika. We have undertaken services in Macon, Lee, Chambers, Russell, Tallapoosa counties and more.

I’m honored to be able to provide so many families with experienced service from an area local.”

“Joseph mentions Frederick-Williams becoming “furnishing undertakers”,

A TERM FROM WHICH WE DERIVE THE MORE COMMONLY USED

“UNDERTAKER”

Joseph Dean, III has a very straightforward philosophy on serving his community. In his words, “My view on that matter is very simple – if you treat people right, if you don’t try to deceive them, and you listen, then you’re doing it right.

When people walk into my office, it is the worst day of their life. They have lost a loved one.

We’re here to try to make that easier. We hope in some way that we can. People will grieve, people will be upset, and you can’t stop human emotion.

We don’t try to stop that, but we do want everyone who comes in here to feel at ease, and at peace. I’ll spend all day listening to stories about the loved ones, listening to little details, and put all of that forward into planning the service that is right for them.” The team at Frederick-Dean is dedicated to memorializing your loved ones in the most appropriate way, and Joseph will counsel families at every step. “In a lot of ways, this profession is a ministry, though I’m far from a preacher – but spirituality and compassion are of the utmost importance in what we do,” Joseph states.

Regardless of the preferred method of interment, location, or services, Fr e d e r i c k - D e a n will always go the extra mile for you and your family.

FrederickDean Funeral Home has a great deal to be proud of – in addition to their status as the oldest funeral home in Opelika, they have also expanded their vast experience to a second site.

Between the main Frederick-Dean site and the new Alabama Funeral Home and Cremation Center, Joseph Dean and his team are the premier providers of funerary services in East Alabama.

We commend their work in the community, their honest business ethics, and the passion that they bring to memorializing our loved ones.

My view on that matter is very simple –

IF YOU TREAT PEOPLE RIGHT, IF YOU DON’T TRY TO DECEIVE THEM, AND

LISTEN, THEN YOU’RE DOING IT RIGHT.

YOU

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CULINARY CORNER CHEF ROBBIE NICOLAISEN

The

Dishes

Chef Robbie Nicolaisen has been serving up the hits at

The Hound

restaurant in Auburn since 2017.

With a myriad of culinary influences and experiences centered around Southern staples, Robbie’s tenure as head chef has seen

The Hound

rise to even greater

heights of excellence in cuisine. Southern Tatler sits down with Robbie to discuss his life, his inspirations, and his journey to one of the Auburn area’s finest dining establishments.

ou cannot say that you have truly experienced

Auburn

until you

have

enjoyed a meal at the Hound. Tucked away in downtown Auburn, the restaurant succeeds in the eclectic – an intimate, softly lit ambiance seems to mesh well with its bar’s enviable selection and its menu’s creative flair. The business’s success is evident at all times of the day, and especially during brunch on the weekends. Word of mouth about town speaks of the incredible quality of the bison burger, the pork that is smoked and cured in-house, and the great drinks and service. The wait and kitchen staff proudly wear the restaurant’s slogan of “Bacon & Bourbon”, underscoring the restaurant’s pride in an extensive selection of libations, their focus on heritage meats, and affinity for all things pork. In recent years, Chef Robbie Nicolaisen has curated these innovative menus in his capacity as head chef of the restaurant.

Robbie Nicolaisen was born and raised in North Carolina, in the greater Raleigh area.

His favorite activities as a child were usually outdoors – biking, sports, and any outside playtime filled his days. His aspirations did not always lie in the culinary world in which he would thrive. He tells us of his first job in an Italian restaurant, “It was my first job at age 14. I started out washing dishes and then graduated to making pizzas and dressings, and eventually doing some line chef work. But as nice as it may sound, at no point in that job did I think “This is my calling!”. It was just a job to pay the bills, to make money.” He laughs at the thought for a moment before continuing his story, “I originally went to college for architecture.” He initially attended Louisburg College

in North Carolina before transferring to NC State. He continues, “I changed majors a few times. Architecture, accounting, etc...and then I realized that I just couldn’t sit behind a desk for so many hours in a day. It would have driven me crazy. The whole time I was in college I was doing what I knew – working in kitchens. My dad was a corporate chef at the time, and I went to work under him. I eventually advanced all the way up to sous chef. That was when I decided to go to culinary school.” Despite initial protests from his family, Robbie decided that being a chef was what he truly wanted to do. The change in trajectory took him to many culinary institutions beginning in 1998, including Johnson and Wells University in Charleston, where he would meet his future wife Rachael.

Robbie graduated from culinary school in 1999, after being fast-tracked due to his experience in the restaurant industry. At the age of 23, he began work with the Hilton Hotel group, at the flagship hotel in Mount Pleasant, South Carolina. He received his first executive chef position with the hotel group at the age of 24. Chef Robbie honed his skills with the restaurant and would continue to run the kitchen there for almost four years. The company was later bought out and the new owners decided to bring a company chef to the location – a decision which prompted Robbie to say goodbye and seek greener pastures. The next stop in his rising career would be with a smaller hotel in Folly Beach, South Carolina. Despite the initial promise of the opportunity, he found that the hotel was not a good fit for his aspirations and left after roughly a year. “I decided after that not to just jump into whatever was available or convenient at the time – I took a little time off before going to another hotel group. Then a previous employer called me and told me about a new resort he was opening in Myrtle Beach. I decided to take the plunge and move there for the job,” Robbie recalls. He was with that resort for another four years, at which point he was afforded an incredible opportunity with a new hotel group – to be

executive chef of a large luxury resort in Sunset Beach, North Carolina. “It was an amazing opportunity. It was a huge complex. 60,000 feet of banquet space, two restaurants, snack bars, three 18-hole golf courses – truly huge.”

The resort struggled after the real estate crash of the Great Recession after 2008, and Robbie found himself at the Four Diamond Marina Inn, a boutique hotel in Myrtle Beach. Robbie and Rachael Nicolaisen would later move to Auburn to be closer to Rachael’s family in Birmingham, and he would find work at the Moore’s Mill Club in town. He worked at the club from 2013 to 2017, when he left in good standing to seek new outlets for his culinary creativity. His friendship with the owners of The Hound, Matt and Jana Poirier, would lead Robbie to the executive chef position at the restaurant, where he has made waves to this day.

Chef Robbie Nicolaisen’s culinary stylings are eclectic blends of fine dining and casual, comforting Southern classics in his work on the Hound’s lunch and dinner menus. “There are some items here that are staples – they

were born here and they will die here. I wouldn’t dare touch those. But there are plenty of others that we can put twists on. Southern staples and comfort foods don’t have to be made the same way every time, there is room for variation, you can play with it,” Robbie says. Take the classic country fried steak, for instance – Robbie will take the “standard” recipe and add a four-hour braising in his own styled sauce, and allow it to congeal back into a consistency akin to the traditional recipe, making it virtually the same but an altogether different experience. Another favorite is chicken and dumplings – an almost sacred Southern grandmother recipe that is often imitated and rarely replicated. Robbie’s approach to the dish comes with a thinner broth, a gnocchi potato dumpling, and a different cut of chicken. The result is an invigorating twist that retains all of the warmth and pleasance of your Granny’s signature dish. Lovers of bacon can also find joy in the Hound’s signature bacon flight featuring confit belly, pancetta, espresso chile, and house hickory smoked bacon. Our readers would be remiss to take our word for it – Chef Robbie and his menu at the Hound must be experienced firsthand.

Robbie Nicolaisen and his wife Rachael have fallen in love with Auburn since moving to town. “We really love the small-town feel, especially after being in resort and beach cities for so long. But we aren’t too far from Atlanta, Birmingham, and Montgomery either. So we can get that big-city feel for a little while after a short trip without having to commit to the high costs of living and the fast-paced lifestyle,” he says with a smile. At the time of this writing, the couple are building a new house in the city for their burgeoning family. The couple has two children, both of whom were adopted. Their daughter Paisley was adopted domestically, and their son Charlie was adopted from China in 2016. The Nicolaisens are passionate about adoption, and fervently support many causes that further adoption in the United States and abroad. The young family loves to spend time together, especially outdoors, though Robbie admits that it can be tough to find time in the sunshine in his line of work. “When you work in a kitchen, it’s not the easiest thing in the world to find time to go fishing. You aren’t going to have much luck after closing time,” he adds with a laugh.

All in all, Chef Robbie Nicolaisen’s

favored small businesses. We at Southern

contributions to the Hound have brought Tatler applaud his work and are thankful a lot of interesting and unique items to this for the new experiences he brings to both well-liked local establishment. His unique our community and our taste buds. blends of flavors and constant desire for

If you would like to follow Chef Robbie’s

innovation underscore an ethos that puts culinary exploration on social media, he can change and creativity at the forefront, and be found on both Instagram and Twitter can consistently draw in new and returning under the handle of @crnicolaisen. customers to one of the community’s most

Chef Robbie Nicolaisen / The Hound

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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 highlyaccredited Johnson and Wales University in Charleston where he graduated with honors.

At the age of 24, his culinary career elevated immensely as he received

CHICKEN AND DUMPLINGS (4 SERVINGS)

Ingredients

his first Executive Chef position with Hilton Hotels. Since then, his career has expanded to other high-end venues from

̟​̟ 2 Tbsp schmaltz or butter

Charleston, SC to exclusively private

̟​̟ 1 1/2 lbs potato gnocchi, par cooked

establishments

̟​̟ 8 ounces mirepoix

here

in

Auburn,

AL.

Chef Nicolaisen currently serves as the Executive Chef for The Hound, a locally-

̟​̟ 1 1/2 lbs chicken thigh meat, cooked and pulled

loved restaurant and bourbon bar in

̟​̟ 1 pint chicken broth

Auburn, AL. Focusing on fresh, locally

̟​̟ 8 ounces broccolini, blanched and cut into small pieces

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.

̟​̟ 4 ounces shaved parmigiano reggiano ̟​̟ 4 ounces smoked ham hock meat, chopped

Procedure 1. In a sauce pan, add schmaltz. Just before smoking point, add dumplings and saute until browning starts to occur.

2. Next, add mirepoix and continue cooking until tender.

3. Add chicken and broth and bring to a boil. Reduce heat to medium low and simmer for 5-8 minutes, stirring occasionally.

4. Stir in broccolini and cook until heated through.

5. Transfer to serving bowls and garnish with remaining ingredients.

68 S OUTHERN

TAT L E R

AMERICA’S ULTIMATE CHILI RECIPE

Ingredients FOR THE SAUSAGE

FOR THE SAUSAGE

̟​̟ Italian mild sausage 1lb

̟​̟ I

̟​̟ Fennel seeds 2 tbls ̟​̟ Shallots chopped 1/2cup

recommend

rigatoni.

But penne, orecchiette or gnocchi is fine.

̟​̟ Garlic chopped 1/2cup

CHEF MIGUEL FIGUEROA

̟​̟ Butter 1/4 lb ̟​̟ White wine 1/2cup ̟​̟ Red pepper flakes to taste

Procedure FOR THE SAUSAGE 1. Take the casing off the sausage and cook it in a hot pan for 5mins 2. Add garlic, shallots, fennel seeds, butter and pepper flakes.

3. Cooked for 5 minutes until all ingredients are well combine 4. Add wine and cook until wine is reduced to a syrup consistency At this point the sausage mix is done. You can use this sausage mix for may other recipes like pizza or a soup.

The Hotel at Auburn University FOR THE PASTA 1. In a hot pan add extra virgin olive oil and add the rapini until hot 2. Add cherry tomatoes and pearl onions. Cooked until the tomato skin starts blistering.

Chef Miguel Figueroa is the Head Chef at Ariccia, inside The Hotel at Auburn University, where he crafts one-of-a-kind Italian cuisine for Hotel guests and locals alike.

3. Add 1 cup of the sausage mix and stir until all ingredients are combine and hot.

Since the beginning of his culinary career,

4. Add 1/2 cup of white wine and reduce until syrup consistency

Chef Miguel’s reputation as a talented

5. Add 1cup of chicken stock and 2 tbls of your choice of marinara sauce.

chef captured the attention of numerous award-winning chefs and illustrious hotel groups across the southeast.

6. When combine, add the cooked pasta and 1 tbls of butter.

7. Let all ingredients simmer in medium high heat for just a few minutes.

8. Taste the pasta and add salt & pepper if needed. Also, you can add more red pepper flakes if you like.

Pasta is done!

When served, garnish with fresh grated parmesan cheese, drizzle extra virgin olive oil and sprinkle some fresh chopped parsley.

Originally from Puerto Rico, and an accomplished culinary legend in his own right, Chef Miguel Figueroa decided to plant his roots in the Auburn area. He is happily married with three beautiful children – two girls and one little boy.

DEPOT CIDER BRAISED CABBAGE & APPLES

STEP

Ingredients ̟​̟ ½ C Bacon

̟​̟ 1 pint Green Apples Julienned

̟​̟ 1 pint Red Cabbage Thin Shaved

̟​̟ 1 T Rosemary, chopped

̟​̟ 1 pint Green Cabbage Thin Shaved

̟​̟ TT Salt & FGB Pepper

̟​̟ 1 t Garlic, chopped

̟​̟ 1 ea Butter Pat

̟​̟ 1 t Shallots Chopped

̟​̟ 1T Chopped Parsley

1

̟​̟ ½ C Cider + Cider vinegar Blend

Procedure 1. Sear off bacon 2. Add Garlic & Shallots 3. Add Cabbage cook for a minute 4. Splash in Cider + Vinegar and Cook down for a minute 5. Add Rosemary, Salt & Touch of pepper, 6. Add Butter 7. Toss in Fresh Apples off the heat and Parsley 8. Check Seasoning

DEPOT GRAIN MUSTARD TARRAGON BUTTER SAUCE RECIPE

STEP

Ingredients

2

̟​̟ ½ C Unsalted Butter cut into cubes

̟​̟ 1 C Heavy Cream

̟​̟ 1 T Shallot, Finely Chopped

̟​̟ 1 T Whole Grain Mustard

̟​̟ 1 t Fresh Garlic, Finely Chopped

̟​̟ 1 T Dijon

̟​̟ 1 T Corn Masa Powder

̟​̟ 1 pinch Fresh or Dried Tarragon

̟​̟ 1 C Chicken Stock

̟​̟ Season with Salt to taste

Procedure 1. Place Tablespoon of the butter in medium sauce pot over medium heat.

2. Add shallot and garlic and cook, stirring occasionally, for 3 minutes or until softened.

3. Add Corn Masa and cook, stirring, for 2-3 minutes do not let it get more than toasty browned.

4. Gradually stir in stock until smooth.

5. Add Heavy Cream, mustard and tarragon and bring to the boil.

6. Reduce heat and simmer, stirring, for 3-4 minutes or until sauce is slightly thickened.

7. Add in remaining butter while stirring sauce 8. Season generously with Salt & Fresh Ground Black Pepper as needed.

70 S OUTHERN

TAT L E R

CHEF SCOTT SIMPSON The Depot As Executive Chef and Co-Owner of The

DEPOT SEARED VERLASSO SALMON

STEP

3

Skin on or skin off - we all crave a nice crispy sear on our salmon, right?! To get that perfect salmon sear - EVERY TIME follow these instructions

Ingredients

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

̟​̟ 4 x 6oz Verlasso Salmon Portions or other highly Sustainable Salmon

life, Chef Simpson is plating up pristine

̟​̟ To Taste - Salt and Fresh Ground Black pepper

seafood focusing on grilled gulf-coastal

̟​̟ 4oz Grapeseed or other high temp oil for Searing

cuisine with a worldly flair.

Procedure 1. Use a cast iron skillet.

2. Pat the salmon dry! Water is the enemy of a crispy sear.

3. Sprinkle the salmon evenly with a small amount of Salt and Ground Black pepper 4. Heat the pan and then add the oil. Grapeseed oil is perfect for high heat searing.

5. Score the skin if you are keeping it on. Skin shrinks when cooked. Scoring it maintains the shape of the meat when it is cooking. Otherwise, the fillets will curl up.

6. Always place the salmon in the pan skin-side down in order to get the best crispness. If you have removed the skin, place the fillet into the pan, presentation side down. It will have the best browning.

7. Put it in the pan and LEAVE it for about 3 minutes - let it do its thing so you get a nice, crispy finish on one side and then flip and cut off heat and let sit in skillet for 2 more minutes as you prepare the rest of serving plate.

71 F EB RUARY/ M ARCH

2019

SOUTHERN

TAT L E R

FEATURE 74 _________________________ JUSTIN QUINN & AMY WADSWORTH REGISTER

giving Hope FULL HEARTS

Sensigreen CDH Foundation

Congenital Diaphragmatic Hernia, commonly referred to as CDH, is a cause close to the hearts of and his team at Sensigreen Mechanical Despite having rates of occurrence on par with other deadly birth defects such as spina bifida and cystic fibrosis, the formative anomaly does not receive the same amount of attention and awareness.

After own family battled with the defect during the birth of his second daughter Lily, he resolved to one day start his own foundation. Starting in 2017, the Sensigreen CDH Foundation, headed by Executive Director Amy Wadsworth Register, has resolved to raise awareness of the birth defect as well as provide the same hope and support to families just as the received during Lily’s battle with CDH.

Justin Quinn

Justin’s

Quinns

fter arriving at the Sensigreen Mechanical office in Opelika, I’m seated in an open conference room and introduced to the brains behind the Sensigreen CDH Foundation. The first is Justin Quinn, CEO of Sensigreen Mechanical, who greets me with a firm handshake, a friendly smile, and a generous offering of coffee. The second is Amy Wadsworth Register, the Executive Director of the Sensigreen CDH Foundation.

Amy is vivid and talkative in the most delightful of ways, radiating passion for her work and the cause it promotes. The conversation is quite straightforward without feeling too “businesslike”, congenial without frivolity, and brimming with expertise – a wonderful and welcome set of qualities for an informative writer.

The story of the Sensigreen CDH Foundation begins a decade before its inception. In 2007, Justin Quinn and his wife Jessica were expecting their second child, Lily. At what was expected to be a routine 28-week ultrasound the couple received heartbreaking news – that Lily had a birth defect known as Congenital Diaphragmatic Hernia on her left side. This abnormality meant that the diaphragm, the muscular membrane under the lungs, does not fully form. On the less severe side of the CDH spectrum, children may have a small hernia which may result in minor breathing issues such as asthma. If the condition is more severe, the child’s lung may not develop properly or at all as internal organs move into the chest cavity, they may prevent the lungs from forming at all.

Amy and Family

Justin and Family

The more severe versions of CDH can result in numerous and massive health issues ranging from malformed lungs, and even death upon delivery.

After many extensive tests, Justin and his wife would learn that Lily’s CDH was severe, and her odds of survival were 50/50 at best. Devastated but determined, the family resolved to fight for Lily’s life. After Lily’s birth in December 2007, the effects of her CDH were immediate – the newborn struggled to take her first few breaths.

Justin recalls “Most babies with severe CDH have to make it past a certain point for surgery to even be an option – we were very lucky that the pediatric surgeons were able to move quickly and repair the hernia. They placed a patch about the size of a quarter in her chest cavity to encourage the muscle of the diaphragm to attach and grow around it. It was a complete success, and Lily is a happy and completely healthy 11-year old today.”

Lily’s triumph over CDH was incredible, but it was not without cost. Her fight took an emotional toll but also incurred a sizable monetary cost – after Lily was able to come home, Justin received an outof-pocket bill for almost $500,000. He says, “That created a lot of stress on young parents of two girls, and the resources to cover it were just not there at the time. And then we received a miracle – a grant from a family through a foundation came to us. It wiped away almost all of the debt and we were able to say that our troubles with CDH were truly over.”

the most difficult hurdles in the way of CDH care.

Justin himself admits to never having heard about the birth defect prior to the arrival of Lily, and has met countless others with the same story. Amy provides us with the frightening picture of CDH’s occurrence and history, stating, “The odds of CDH are 1 in 2500 – roughly the same rate as spina bifida and cystic fibrosis, which most people are aware of.

However, despite the same odds, CDH awareness is severely lacking in comparison. In fact, many families are not made aware of surgery or rehab options for children born with the condition from the diagnosing physician. They are merely told by many physicians that termination or palliative care are the recommended options. Ultrasound in prenatal care only became routine in the 1980s. That is the only way to effectively diagnose CDH before birth. That means that we only have 30-some-odd years of even being able to potentially identify and treat CDH. Before ultrasonography becoming routine, people born with CDH were most of the time unidentified, and infant deaths from CDH may have been attributed to other factors like Sudden Infant Death Syndrome [SIDS].” She continues to provide statistics on the condition, such as survival rates. Though surgical success and long-term survival have increased in recent years as research has caught up, 50% of children born with CDH do not live to see their first birthday. Amy does highlight the fact that she is not a medical professional – however, independent research verifies that her information is based on fact and a majority of medical opinions on the matter.

The outpouring of love and support that the Quinns received during Lily’s birth inspired Justin to start his own foundation one day. Through The Sensigreen CDH Foundation is only two Sensigreen, he had the opportunity to get his years old at the time of this writing, but has a wellown organization off of the ground in 2017. The formulated plan of action and a lot of heart behind organization seeks to raise awareness and provide its efforts. support to families first and foremost, as these are

Amy Wadsworth Register stands as the epitome of the perfect person for her job – a mother who struggled with a tumultuous pregnancy during the birth of her first child, she understands what it means to fear for the well-being of her newborn child. As a result, she is fiercely passionate about her work for families. Justin has lived the struggle with his own experience during Lily’s birth. Both understand the need for support for every member of a family fighting that battle, and as such aim to do more than just write checks through the foundation.

The Sensigreen CDH works on multiple fronts with several programs, of which the most prominent is providing medical and travel grants to families battling CDH in Alabama. When his wife was in the hospital in Pennsylvania during her pregnancy with Lily, Justin traveled weekly between Philadelphia and Atlanta, where he was working at the time. He says, “Due to the support we received from friends, family, and coworkers, I was fortunate enough to have all of my travel covered while Lily fought for

her life. That was the first of many contributions that made me thank God for kind people, and that’s where we wanted to start.” The foundation also provides useful care packages to families, including their NICU and “Welcome Home” Care Packages – informative packets and binders that contain necessary and helpful information to parents, as well as photo storage and monitors to keep track of the child’s health and progress. The organization also provides gift cards to restaurants, personalized baby items, and other products to the families as a means of support. Amy says, “We try to help in any way we can. Everything helps. $5 can mean that a frazzled mother or father can get a nice cup of coffee and experience some semblance of their normal life while they’re going through this difficult time. I know from experience that you get tired of hospital food, and a Chik-Fil-A gift card can get you what feels like the best meal of your life. Those little things are easy to forget when you’re stressed out, as these families most certainly are.”

In addition to monetary and material support, the foundation also connects families struggling with a CDH diagnosis, creating a network of emotional support between survivors and those currently fighting the battle with the condition. The hope of hearing the stories with positive outcomes like those of the Quinns are extraordinarily valuable to those that need the strength to soldier on. The foundation also has new, fledgling programs in the works – these include an OBGYN/Maternal Fetal Medicine Outreach Program, and a NICU Dads’ Support Initiative (NICUnited) intended to provide emotional support to the fathers of CDH babies.

In addition to the generosity of private donations, the Sensigreen CDH Foundation also puts on several fundraising events. The first of these is the Sensigreen CDH Foundation Annual Golf Classic and Silent Auction, held in the spring. The 2nd Annual Golf Classic will be held in March of 2019 at the Moore’s Mill Club in Auburn. In the fall the Foundation holds the Sensigreen CDH Foundation Skeet Shoot at Enon Plantation in Midway, AL. The first was held in October of 2017. The newest event on the roster is to be held at Greystone Mansion in Auburn in late February 2019 – the Sensigreen CDH Foundation’s Inaugural Women’s Speaker Series: An Evening with Miss Pearl. The event will include dinner, pop-up shopping, and a speaking event by the featured guest. Amy and Justin are visibly excited by all of the upcoming events and in their words, “floored by the support and success of each and every event.”

The donations and contributions received by the foundation have done a world of good in Alabama – after the interview, Amy forwards emails to me from

recipients of their grants. The Kitchens family of Dothan, Alabama, were the first recipients of grants from the foundation after their son Carter was born with CDH. Carter’s mother Brittany has said “The Sensigreen CDH Foundation is a part of our family.

The foundation was started not long after we got home from out 91-day NICU stay [with Carter]. As their first grant recipient, we are so thankful for their generosity, love, and support. It is comforting to know that there is a group providing support for CDH here in Alabama. It can be a very lonely diagnosis, and it is so wonderful to have the support of this foundation and its ability to connect families with the same diagnosis.” Carter is now a happy and active little boy whose medical challenges still exist, but who is thriving in ways that were not guaranteed.

The Sensigreen CDH Foundation is doing amazing work in raising awareness and providing support of all kinds to those battling a CDH diagnosis. Their incredible passion has fueled an immense amount of great work. Amy and Justin stay in contact with every family that they have helped since the foundation’s inception, a number of families that continues to grow and thank the organization for happy and healthy children. They intend to expand their network as the foundation’s momentum and exposure grows, and hope to see a 100% survival rate for CDH one day. We admire their fervor and their achievements in saving lives and bringing hope to families all over Alabama.

For more information on the Sensigreen CDH Foundation, fundraising events, or to donate, please visit www.sensigreencdh.org.

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2019

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An Auburn FAmily mAtter Auburn roots. Over many decades, Auburn has been part of the heritage of Frederick-Dean Funeral Home. From the legacy of its founder, Mr. James Tichenor Frederick, prominent members of the Auburn community owned and managed Frederick’s for three generations. The compassion, integrity and tradition established early on, continue and flourish today.

Whether for pre-planning or immediate need, Frederick-Dean will understand and respect your wishes to help you arrange an enduring memorial experience.

Call for an appointment to discuss the benefits of pre-planning and know that Frederick-Dean is available 24 hours a day to assist you in times of immediate need.

Compassion • Integrity • Tradition 1801 Frederick Road, Opelika AL 36801 | phone: 334.745.4667, Joseph Dean, III email: contact@frederickdean.com | www.frederickdean.com

TRAVEL SPAIN VALENCIA

Panorama of boats and colorful houses of Port Saplaya in Valencia, Spain.

The City with a Fiery Heart

Valencia SPAIN

The city of Valencia is the third largest in the nation of Spain. Built on the western shore of the country, the city is oft referred to as the “gate to the Mediterranean� by Spaniards. With a history dating back to the 2nd century BC, Valencia has a colorful cultural heritage and scores of unique traditions. We take a closer look and see what gives this city its fiery heart.

estled between the Turia River and the Mediterranean Sea, Valencia is arguably the best vacation spot in the country of Spain. The city is famous for its view of the Gulf of Valencia, but it is so much more – a city with over two millennia of history, culture, and tradition behind its incredible vistas. The Romans originally named the city “Valentia,” the Latin word for “valor”. This was given to honor the fallen Roman soldiers upon the city’s founding in the 2nd century BC, when Rome battled against a rebel faction in the Iberian Peninsula. Since imperial times, “Valentia” became “Valencia”, and Roman influence gave way to the modern nation of Spain. These days, the city is known for its amazing scenery, flamboyant festivals, and great times on the beach. Additionally, any tourist would be remiss to pass over Valencia’s wonderful Spanish cuisine and fiery nightlife.

Join us on a tour of this one-of-a-kind jewel, and see what the city has to offer the adventurous.

Valencia’s balmy climate and position on the shoreline makes it a must-visit for lovers of the world’s beaches. The city’s average temperature hovers around an ideal 75 degrees Fahrenheit, only branching into the lower 60s during the winter months. This generally stable climate lends itself to almost year-round beach weather, allowing travelers and locals alike to enjoy the sands and waters without the oppressive heat of other Mediterranean countries such

as Italy or Greece. The city also boasts a collective of some of the world’s most beautiful, unspoiled beaches near a city setting in the entire world. The most scenic and undeveloped beaches are only mere miles from the city proper, a short ride via bus, tram, or car.

The La Malvarrosa Beach is one of the hidden treasures of Europe, touting clean white sands and wide open spaces. While technically a city beach, one would never confuse La Mal-

VENICE IN SPAIN KNOWN FOR ITS BEACHES, ITS UNIQUE BUILDINGS AND HARBOR, PORT SAPLAYA HAS EARNED THE TOURIST NICKNAME “LITTLE VENICE“. IT IS LOCATED IN THE EASTERN PART OF THE MUNICIPALITY OF ALBORAYA, ABOUT 5 KM NORTHERN FROM PLAYA DE LA MALVARROSA.

varrosa Beach with one of the tourist-laden beaches found in other parts of the world. The beach has all of the luxury amenities one would expect of a seaside paradise such as restaurants and clubs, but they are constructed far enough away so as not to clutter the beach itself.

Another hidden gem is the beach of El Saler, roughly 13 kilometers (8 miles) south of the city. The beach is a windswept treasure, laden with picturesque sand dunes just begging to be

explored. The shoreline is adjacent to the La Albufera National Park, which provides boating on a natural lake if fresh water is more to one’s liking. The rice fields and ample fishing also contribute to a unique and incredible food culture in the locality, and the paella at any of the nearby restaurants will be the best that an explorer can find in the nation of Spain. The quiet and serene El Saler has something for everyone.

HOLA FALLER! THE FALLES IS A TRADITIONAL CELEBRATION HELD IN COMMEMORATION OF SAINT JOSEPH IN THE CITY OF VALENCIA, SPAIN. THE TERM FALLES REFERS TO BOTH THE CELEBRATION AND THE MONUMENTS BURNT DURING THE CELEBRATION.

Valencia’s landmarks and sights paint an enlightening mural of a city whose history has included many cultures and ideas. The city is rife with buildings from all eras built in a myriad of styles. The ancient streets of the Barrio Del Carmen are still lined with buildings that date back to the periods of Roman and Muslim rules of Spain, restored beautifully to preserve the Latin and Arabic architectures.

Traversing this section of Valencia is akin to stepping back in time, painting a masterpiece of the city’s rich historical heritage. Structures from the Middle Ages also dot the greater landscape of Valencia, such as the grand church

known as The Cathedral. Constructed in a unique Valencian Gothic styling, the building also implements elements of the popular architectural trends of the 15th century such as Baroque and Romanesque influences. Valencia’s own unique architectural stylings, such as Valencian Art Nouveau, adorn many other historic sites throughout the city. One such site, the Mercat Central, or Central Market, is one of the largest markets of its kind on the European continent. But Valencian landmarks go far beyond the antiquated – the city is also home to many modern landmarks built in an incomparable futuristic style. The Ciutat de les Arts I

les Ciences (City of Arts and Sciences) is a futuristic and self-contained city block that houses an opera house, science museum, performing arts center, and other structures like cinemas and restaurants.

The City of Arts and Sciences was designed by the world-famous architect and Valencian native Santiago Calatrava.

Other attractions include the city’s many parks and concourses, such as Placa del Ajuntamente or City Hall Plaza. The open-air triangular plaza is lined with classic cinemas, bars, and restaurants.

The plaza is also famous for its many flower vendors and its large fountain. For the indoor types, Valencia boasts many historical, art, and scientific museums.

Examples include the Valencian Museum of Ethnology, which exposes the history of many of Valencia’s varied ethnic group and cultures, and the Museu de les Ciences

Principe Felipe (Prince Philip Science Museum), an interactive science museum with rotating exhibits on subjects such as biology and climatology.

For those seeking the quintessential experiences in Valencia, look no further than its ostentatious festivals.

Throughout the year, many music festivals and carnivals bring the city to life, but no festival epitomizes Valencia more than Las Falles. This unparalleled festival began in the 18th century, and celebrated Saint Joseph, the patron saint of carpenters. The festival’s simple beginnings entailed the burning of waste wood planks in reverence of Saint Joseph, lighting the city on the night of the feast in his honor.

The modern version of the festival begins on March 1 with the presentation

Vale Th e n mar cia’s cen k t a po et, whic ral h p mar ular pub is k in M et loca lic te a next rket squ d to th a e Llo re de la tja Se th e chu da and Sant rch of t os J uan h e es

THE FUTURE TODAY THE CITY OF ARTS AND SCIENCES OR “CIUTAT DE LES ARTS I LES CIÈNCIESMALVARROSA” IS AN ENTERTAINMENT-BASED CULTURAL AND ARCHITECTURAL COMPLEX IN THE CITY OF VALENCIA, SPAIN. IT IS THE MOST IMPORTANT MODERN TOURIST DESTINATION IN THE CITY OF VALENCIA AND ONE OF THE 12 TREASURES OF SPAIN.

Founta in Rio Turi a on Square of the Virgin S aint Ma ry.

One of guardian the four s over gargoyle Regne Pont del the (bridge of ) kingdom

Mod Th e e of th rnisme P e la Vale City Ha za ncia ll o tran sform was th f squa e atio re n of V of th e C of th e alen it y Hall its s cia, it n Plaz e is the ow in ao cur and f the Cit rent y its fo unta Hall in.

of the Falles, or large and ornate parade floats. The Falles represent historical figures, Catholic saints, and many other motifs. The Falles are bright, colorful, and extravagant – they are paraded throughout the city during the afternoons amid pyrotechnic firework displays known as mascletaes. After two weeks of parades, the festivals begin on March 15 and run to the final night of Las Falles on March 19. These festivals include burnings of smaller Falles and feasts of decadent food and wine. On

the final night, all of the city’s Falles are burned in a dazzling display of opulence, and the fires can be seen for miles around as the entire Valencian province engages in the festival of fire. The Falles concludes with the conflagration, and residents begin to work on the floats for the next year’s festival. It is a one-of-akind event that must not be missed by tourists and locals alike.

mind, but it is an experience that can not be found anywhere else in the world. It has attractions for travelers of all stripes, and the lure of the Las Falles Fire Festival is the only of its kind in the world. Coupled with its rich history and cultural diversity, Valencia is an experience that will create memories to last a lifetime. So book your tickets, hit the beach, and enjoy this Mediterranean Valencia may not be the most well- treasure on your next vacation. You known Spanish city in the American won’t regret it!

VISAGE DECADE BALL

DECADE BAL Cypress Hill, Auburn AL January 26th, 2019

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2019

VISAGE DECADE BALL

DECADE BAL Cypress Hill, Auburn AL January 26th, 2019

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VISAGE SIGNATURE CHEFS AUCTION

SIGNATURE CH EFS AUCTION The Hotel at Auburn University & Dixon Conference Center, Auburn AL November 8th, 2018

Duriel Barlow, Jill Robinson

Chase & Jenny Rich

Pate family

Tony & Dede Johnson

Frank & Carolyn Rose

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2018 March of Dimes Signature Chefs, an event that can help to level the playing field and build a brighter future for all. The event is a culinary showcase, featuring East Alabama’s top culinary masters.

This rare opportunity is made possible by participating chefs graciously donating their time and talent to create a food experience beyond any available at a single location in Auburn/Opelika. “

Tim & Staci Hickman, Julie & Dave DeBaets, Sharon Melton, Cathy Spates

Craig & Julie Melton

Cisco & Debbie King, Carla & Jeff Gargus

Grant & Nancy Davis, Glenn & Shannon Loughridge

107 F EB RUARY/ M ARCH

2019

VISAGE SIGNATURE CHEFS AUCTION

SIGNATURE CH EFS AUCTION The Hotel at Auburn University & Dixon Conference Center, Auburn AL November 8th, 2018

Scott & Michelle Keesee, Mike & Robin King Cody & Kellie Carlson

Addie & Brandon Hill

Ken & Melissa Martin, Jana & Chap Womack

Stephanie & Chris Weikart

Caroline Neuhoff, Sabrina Morgan, Emily White, Cheryl Dale

Megan Searcy, Carlyn Bridges, Rhianna Lerma, Ally Sanders, Anna Hawkins

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Singleton Marine - Blue Creek Marina 7280 Highway 49 South Dadeville, AL 36853 (256) 825-8888

Singleton Marine - Parker Creek Marina 486 Parker Creek Marina Road Equality, AL 36026 (256) 329-8550

SingletonMarine.com

VISAGE THE NUTCRACKER

NUTCRACKER OPELIKA PERFORMING ARTS CENTER, OPELIKA AL December 15th, 2018

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The Nutcracker is presented by Variation Dance Studio. Join Clara as she journeys to the Land of Sweets! Swirling snowflakes, battling toy soldiers, dazzling confections, and more. This classic holiday ballet is fun for all ages to attend.

111 F EBRUARY/ M ARCH

2019

VISAGE THE NUTCRACKER

NUTCRACKER OPELIKA PERFORMING ARTS CENTER, OPELIKA AL December 15th, 2018

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SIGN OF THE MONTH: PISCES

February 19 to March 20 A depressed friend may need cheering up. Your ability to nurture and listen sympathetically will prove beneficial, Pisces. Take care not to absorb any of this person’s dejection. Your own life should continue to go well, with business and career successes leading to new friendships and goals. Hang onto your own enthusiasm and optimism while extending a compassionate ear to others.

ARIES

CANCER

SCORPIO

June 21 - July 22

October 23 - November 21

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

Paperwork, perhaps contracts or other legal documents of

beneficial now, Cancer. So even if you prefer to work

with some of your projects. These projects could involve

joining with those who share your ambitions. Romantic

participate in anything involving communication, Scorpio,

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

field. Gird your loins and get to it.

or romantic partnerships. They’re likely to be especially

some kind, might need attention so you can move ahead

alone, this is the time to explore the possibility of

writing or speaking. Your mind is in just the right space to

partnerships formed or advanced today are likely to prove

and doors of opportunity may open up for you in this

LEO

SAGITTARIUS

March 21 - April 19

July 23 - August 22

November 22 - December 21

Too many projects to complete might have you feeling just a little bit pressured, Aries. However, your innate determination is likely to drive you on to try to get it all done even if it seems impossible. Don’t try to do it all yourself. Don’t be afraid to ask for a little help. This might accomplish your ends without putting undue burdens on yourself.

Too much work and the resulting pressure over the past

The financial picture continues to improve, Sagittarius.

more, Leo, although your optimism and enthusiasm are

that you aren’t working hard enough to keep the forward

TAURUS

few days could have you feeling too tired to do anything 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

At some point during the day, you might have the feeling motion going, and you might feel panic rise. This could

prove a good motivating factor, but you don’t need to push yourself harder than you’re going now. You’re on a roll and it’s likely to continue. Just pace yourself.

CAPRICORN

April 20 - May 20

August 23 - September 22

December 22 - January 19

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

Romance blossoms for you tonight, Virgo, perhaps after

Even though all continues to go well for you, Capricorn,

and security may settle on love relationships and close

great things in your life, you might find yourself feeling a

feeling more focused than ever. The path ahead seems clear and well defined. You’re looking forward to the

future with motivation and anticipation. You might be

considering a long trip abroad or perhaps going back to

school for an advanced degree. Today is a good day to start doing some research and finalizing your plans.

GEMINI

a long period of standing still. A new sense of stability

friendships. Children could also be a source of warmth and pleasure. You might want to channel some of this

positive energy into creative activity of some kind, which will increase your sense of contentment and well-being.

LIBRA

your mood may go up and down today. In spite of all the

little blue sometime during the day. Don’t read too much

into it. It’s probably just the result of low biorhythms. Try to distract yourself with work. This evening get out with some friends and have a good time.

AQUARIUS

May 21 - June 20

September 23 - October 22

January 20 to February 18

The astral energy indicates positive financial news. A

Tonight you might host a social event in your home, perhaps

Trying to get too much work done in the course of

wondering if all will go as well as you hope, but your efforts

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

settlement, grant, or bonus of some kind that you’ve

anticipated for a long time may finally manifest. You

might want to celebrate, Gemini. A chance to attend a

large gathering might come your way. Tonight, don’t be

surprised if you have vivid dreams - some great, some sad.

Keep paper and pen handy so you can write them down.

for business associates. You could be nervous at first, Libra,

should produce the results you want. You might be introduced to new contacts, leading to increased opportunities. Take a

walk after everyone has gone. Your mind will be churning and you’ll want to clear your head.

one day might prove self-defeating today, Aquarius.

operating on nervous energy. Consider the situation and

list your tasks in order of urgency. The world won’t come to an end if you don’t get them all done today. In the

evening, rent a pile of videos, order a pizza, and relax.

SINCE

1946

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