V3 November 2019

NWGA'S PREMIER FEATURE MAGAZINE / NOVEMBER 2019

Apple Bottom Sidecar V3 On the Rocks, our first cocktail contest, saw bartenders pour their hearts into a glass and only one emerged victorious, Shadae Yancey Warren of Jamwich with her craft cocktail, the Apple Bottom Sidecar.

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Happy birth day,

baby!

Celebrating 150,000 first breaths and counting.

Wow! We've delivered over 150,000 babies at Floyd. And, while this amazing number speaks to our experience, it speaks to your trust as well. It's a special bond with growing families in the communities we serve that's almost 80 years strong. With an expert medical team, a family-centered environment, state-of-the-art care, education and support classes, and the peace of mind from knowing the region's only Level III Neonatal Intensive Care Unit is available 24/7 right here, every day brings more reasons to celebrate at the Family Birth Center at Floyd.

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It's All In Our Name...

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NOVEMBER 2019 COLUMNS 12

Jim Alred says that taking a moment to store your family's most valued treasures, their stories, is time well spent.

FEATURES 18

The choices for foodies in Northwest Georgia have never been better, and we have a few local restaurateurs who always go above and beyond. Congratulations to our 2019 Taste and Toast winners.

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MasterChef Dorian Hunter killed it on the 10th season of MasterChef and brought the first-place trophy back to Bartow County.

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This year we present V3's first ever craftcocktail contest, V3 On the Rocks.

32

Rome’s River District is blossoming with new things to see and do and, for foodies, great things to eat like the recently budding business, the Sunflour Community Bakery.

40

This month's Hardy Home gives nature lovers a real reason to be thankful this season.

48

In just three years, Scofflaw Brewing Co. has harnessed the power of community and truly great beer to build a company worthy of raising a glass to.

Aventine's Ivan Warner making a signature cocktail, The Brutus

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Leading the

investigation For patients with an infectious disease, the world can feel uncertain and a lot of questions unanswered. As your physician, I’ll not only discover how you became infected, but I will use the best resources available to combat the disease. We will work to restore the balance of your best health, together.

At Harbin Clinic, I care completely for you.

Dr. Ricardo Postigo INFECTIOUS DISEASE PHYSICIAN

HARBIN CLINIC INFECTIOUS DISEASE 1825 Martha Berry Blvd Rome, GA 30165

762.235.2410

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Publisher's Note The holiday season is upon us, and before the candy corns had time to grow hard and brittle, retail establishments have turned on the twinkling lights, filled fir trees with ornaments and braced for the biggest shopping rush of the year.

Several of the good people at V3 and I have engaged in an ongoing discussion about the diminishing of a day reserved for all-things-turkey, and I'll bet the house that many of you are seeing Thanksgiving pushed off the road by corporations looking to get an early start on boosting their budgets into the green.

I would like to examine the two words that make up Thanksgiving. Hopefully, I can save one of my favorite times of year from drowning underneath sales papers, or getting between a mob of angry shoppers and the best deal ever for a hotdog bun toaster and a Vizio flat screen television.

E D I TO R I N C H I E F Oliver Robbins First, there is the word thanks or thankful.

Growing up in my house as a child, I quickly learned that thankful was not an adjective. It was a verb. I was reminded often.

"What you need to do is learn be thankful," my father would say if I told him that the egg sammy he made for me every day before school was becoming redundant. "Do you know how many kids go to school hungry?" he would grumble as he sat down with his plate to share some time with his boy.

So, I started to try and find a way to be thankful. I knew I had the best parents that God could have ever blessed me with, and I wanted to show them that I got the message, loud and clear. If nothing else, I could save myself from one of his homegrown Ted Talks, discussions that I now cherish but back then were just about as bad as the eggs and Wonder Bread.

That leads me to the next half of my favorite holiday, and giving is what eventually helped me to demonstrate his seemingly nonexistent action.

Somewhere along the line, my folks had taught me to make oatmeal. I thought about how I could escape the eggs and show my father that I appreciated his dedication to my morning nutrition.

I rose early, made a steaming pot of oatmeal and had a bowl waiting for him when he walked into the kitchen.

"You are getting a little tired of the eggs, ain't cha man," he laughed. "Thank you for thinking of me."

I had unlocked the thankful safe, and inside it was passing on the good that has been given to you.

If we start to make being thankful an action, and not a way to express an internal feeling, then giving is a natural result. It is the proof that the message is clear. My goal is to show others what it is like to be cared for, healed, taught, hugged, praised, loved, wanted and, yes, fed an egg sandwich.

For me, this is how to show people "thankful."

After he knew that I had learned to be thankful he shared with me a lesson I feel encompasses the time we spend each year being thankful around a table and giving to the ones we love.

"If your hand is always open, then people will sometimes take things from you. But that is okay.

If you can, share what you have with others," he explained. "But if you ever close your hand, people may not be able to take from you, but God will not be able to put something in it for you. Keep your hand open boy, and God will bless you for it."

He was right and I do. I have learned to be thankful for everyone in my life, all of you. Let me know if you ever need a hand.

From V3 to all of you, Christmas can wait. Happy Thanksgiving.

READV3.COM ReadV3.com: Where you can now find all the print content from this issue, our archives and exclusive ReadV3 digital features.

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OWNER & CEO Ian Griffin MANAGING PARTNER Chris Forino EDITOR IN CHIEF Oliver Robbins, Jr. MAG DESIGN Elizabeth Childers MANAGING EDITOR McKenzie Todd WRITERS Oliver Robbins, Jr., Jim Alred, McKenzie Todd, Ian Griffin, DeMarcus Daniel, Elizabeth Childers, Ashlee Bagnell, Cassie LaJeunesse EXECUTIVE PHOTOGRAPHER Cameron Flaisch CONTRIBUTING PHOTOGRAPHERS Jason Huynh Andy Calvert AD DESIGN Elizabeth Childers Ellie Borromeo PUBLISHER V3 Publications, LLC CONTACT 417 Broad Street Rome, Ga. 30161 Office Phone 706.235.0748 v3publications@gmail.com CREATOR Neal Howard V3MAGAZINE.COM

bankers for

blankets

Help us help others!

From now through Dec. 10th, all offices of Heritage First Bank are collecting new and gently used blankets, to be distributed by our partners at The Salvation Army. eBANK: Always Open at www.heritagefirstbank.com

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25 YEARS TRAINING EXPERIENCE

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EAT A FISH, SAVE A RIVER CRBI FISH FRY & CATFISH COURT Saturday, November 23rd 11-3 at First United Methodist Church $10 for adult plate, $7 for kids plate Plate includes catfish, cheese grits, slaw, hush puppies, dessert and tea (to-go plates are an option)

Live music from Barbaric Yawps 5 B ro ad S t. Ro m e, GA 30161 • 706-232-2724 • w w w.co o sa .org 10

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From left to right: David Johnson, Ken Guice, Scott Tucker, Tabitha Helms, Jarrod Floyd, Laura Sexton, Brandon Ball and Annell Cox.

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TOGETHER WE CAN BUILD A BETTER US

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FOR THE LOVE OF THE GAME With Jim Alred

The memory sticks in my mind. I’m guessing I was in my mid teenage years and my family and I, along with my grandparents and some aunts and uncles, were at a restaurant.

I was not a surly teenager, but I’m assuming my parents might remember that part different. My grandma was sitting near me, reached up, and took my cap off. I shrugged away, and she said something along the lines of, “Jim Jam stop that.”

Not in a mean voice, but in the strong voice she used every now and then. I rolled my eyes, removed my hat, and got embarrassed,because she used her pet name for me - Jim Jam. I can’t honestly say when she came up with the nickname, but I can’t remember a time when she didn’t call me by it. I’m sure there were several times during my teenage years that it embarrassed me or caused me to roll my eyes.

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As I got older, the nickname didn’t bother me anymore. About a year and a half ago, something happened. My grandma, now in her 90’s and living in an assisted living facility, stopped calling me Jim Jam. My wife and kids would visit with her but the last three or four visits came and went without her calling me by the nickname.

A couple of visits, I wasn’t 100 percent sure she knew who I was. She knew I was family, but I wasn’t sure of much else. She did call me by name in the most recent visit, but the nickname my teenage self seemed to loathe and my grown self wanted to hear so bad wasn’t spoken.

While the nickname seemed lost to her, my grandma didn’t have any issues recounting stories. Her husband, my PaPa, was one of the most naturally gifted storytellers I’ve ever met. When he passed away close to 20 years ago, I penned a column talking about how my writing still tries to emulate his stories.

When I taught a sports journalism class for Berry College a couple of years ago, I told each of the aspiring journalists to find a good storyteller in writing and in talking and try to find ways to weave the elements that make their stories good into their own.

While my Pa Pa was a great storyteller, Grandma was no slouch. And her stories are classics. Of course, she grew up in a different time and a different place. I’ve always loved my kids’ faces when she tells her stories. For a generation that grew up on computers, the internet, cell phones and more the talk of 1920’s ranch life in Wyoming seems far removed from anything in our lives today.

My grandma had a pet black bear named Teddy. Teddy wasn’t a traditional pet, as it was kept in a pen and away from the youngsters. My great grandfather, Grandpa Bill, had found Teddy when he was a cub after his mom died. Grandpa Bill had a soft heart and instead of leaving the cub to certain death, brought it back to the ranch. Grandma tells how Teddy loved honey, and that Grandpa Bill would give the bear some honeycomb.

Like many of the ranch stories, it doesn’t have a great ending. Poor Teddy got loose one day, and the ranch hands had to put him down.

Growing up in Wyoming, my grandma was taught from the time she could walk to fear rattlesnakes. Remember this is the 1920’s. A rattlesnake bite was almost a death sentence at the time. The snakes prevalence around the ranch caused several run ins. One time my grandma, realizing she couldn’t stop a younger boy from running past a fence where a snake sat rattling, began screaming.

The ranch hands came running and scooped up the wayward child before he could get bit, probably saving his life.

It gets cold in Wyoming and the ponds and streams and lakes freeze in the winter. Although I never got to see her, my grandma was a good figure skater.

I’m not talking Olympic good, but word from the family that saw her skate said she had talent. During one of her ice-skating forays, she hit something sticking out of the ice, causing her to fall. At first, she thought it was a tree limb, but it looked strange.

Come to find out, she had discovered the fossilized skeleton of a Wooly Mammoth. The fossil was a rare find, was dug up restored and placed in a museum.

There are too many tales to recount here, and I know you don’t know my grandma. However, you do know someone like my grandma. In an age of busy, hurry up, get it done, know ease, we sometimes forget to stop and listen to stories. I guarantee that some of those people you know have some great ones.

My journalism professors at Auburn told us that everyone has a story.

Apparently, they never met my family, because we have more than a story. We got enough to fill up a set of books and then some.

If you truly want to make someone’s day, ask them to tell you those stories.

When you ask them, do me a favor. Turn your phone off or put it away in a place where you won’t reach down and look at it 20 times while they’re telling the story. Instead, give them your undivided attention and listen.

During an interview session with a World War II veteran several years ago, he recounted a harrowing story on the island of Iwo Jima. I won’t go into the details here, but when he finished the people in the video studio were shocked.

We reminded him that it was on camera. He told us that day it was only the second time he had ever told the story, but that he wanted everyone to hear it.

Honestly, I’ve spent most of my career looking for those stories. The nuggets of information that give insight into who people are and what shaped them.

In many ways, the stories I heard growing up from my grandparents and great grandparents shaped me and the way I write and tell stories of my own.

A few weeks after my grandma turned 94, her health began deteriorating.

Enough to the point that she was going to need a feeding tube to survive. Long story short, she didn’t want to be kept alive with a feeding tube, and she moved into hospice care.

I’m selfish. I want my grandma for another 20 years. But I know that it’s not right. And she misses my Papa dearly. So, in mid-October we trekked to Alabama and said our good byes. My grandma looked very frail in her bed. She talked to us, and I again got the feeling that she knew we were family, but she couldn’t call us by name.

That was rough. She got tired and fell asleep, and we went to grab lunch.

When we returned, my uncle and cousin said their goodbyes and left, leaving my wife, daughters and I alone with grandma. I sat down beside her and held her hand. She locked eyes with me and said, “Jim Jam.” Needless to say, I lost it, but I gathered myself as quick as I could. For the next 20 to 25 minutes, I told her our stories - from our daughter’s homecoming dance the day before to my wife’s and my brief encounter with three black bear cubs near Asheville.

She hung on every word and looked around the room making eye contact with my wife and my two daughters. Of course trying to fit in everything I wanted to say was impossible. After one story, she squeezed my hand hard and said, “Isn’t life wonderful. Enjoy it.”

I’ve had a few days to process everything. By the time this piece is published, my grandma will have passed away. I’m fighting tears and losing while writing this. It’s funny how the little things can mean so much, and hearing my grandma say my nickname for what will be the last time will be a memory that lasts with me forever.

Friday, December 6th • 2 - 5 pm Join us for holiday refreshments and visit with Santa and Mrs. Claus.

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B E S T S E R V I C E A N D AT M O S P H E R E B E S T I TA L I A N BEST WINE SELECTION

La Scala 2019 Best Restaurant Winners BEST BURGER

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BEST ASIAN

Bluefin Bluefinrome.com 727 Turner McCall Blvd. Rome, GA 706.232.3317

Taste&Toast 2019

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Jefferson's jeffersonsrestaurant.com 340 Broad St, Rome, GA 706.378.0222

BEST SANDWICH

Jamwich Getjamwiched.com 310 Broad St, Rome, GA 706.314.9544

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Moe's BBQ moesoriginalbbq.com 101 W 1st St, Rome, GA 706.622.2977

B E S T B R E A K FA S T

Honeymoon Honeymoonbakery.com 228 Broad Street, Rome, GA 706.232.0611

BEST STEAK BEST BEER SELECTION

The Foundry foundrygrowlerstation.com 255 N 5th Ave SW, Rome, GA 706.528.4699

Linde Marie's Facebook.com/SteakhouseOnTheSquare 18 Broad St, Cave Spring, GA 30124 706.381.2097

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THE ONLINE EXTENSION OF V3: All current issue content, archives and exclusive Read V3 digital features

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Trophy Hunter Text: Ashlee Bagnell | Photos: Master Chef Archives

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There must be something famous in the water in Cartersville, Ga. This small town has been home to the likes of actress Chloe Grace Moretz, Clemson football star Trevor Lawrence, Lynyrd Skynyrd drummer Bob Burns and actor Wayne Knight.

Now, they can add a MasterChef to that list.

Dorian Hunter, a C-ville native, just took home the trophy for the tenth season of MasterChef.

Hunter lives in Cartersville with her husband and two kids, and until this competition, worked as a creeler at Shaw Industries.

The competition was intense but Hunter triumphed as she impressed judges Gordon Ramsay, Aarón Sanchez and Joe Bastianich. After her historic win, Hunter graciously agreed to share her experience with us.

The start of the journey for Hunter was not easy. “When I first auditioned," she recalls,"I was in a crazy space. I was dealing with the passing of my mom, and I was trying to buy a house at the time.

There was just a lot going on. Cooking has always been something that I have tried to do in the past, but I was not making any money and ended up giving away most of the things that I was cooking just trying to get people to notice me.”

Many can relate to the struggle of making their passion into a career and for Hunter, there was not much else she could do to reach her dreams.

“MasterChef was my last-ditch effort. I told myself that if this doesn’t happen for me then I am not doing it. I’m just going to settle in to what I have been doing and just be done with it.”

It seems that fate still had a fork in her fight.

Thank goodness she gave herself one last shot because she later found herself among the top 20 cooks in the competition.

“Getting that apron was just the beginning. It all paid off in the end. It all started to come into view that this is something that just might happen for me. My husband and I talked and we thought, okay, you got an apron. Just make it to the top ten.

After that, if you get sent home then you’re cool.

You did really well. We really had no idea that if I progressed, because of the space that I was in, that I would even have the stamina to last through the competition. But I did and here I am the season 10 winner. It helped with my confidence, it validated me and it made all the bad stuff that I went through in my past almost worth it. I can’t even be mad at it now because it all worked for the good. It was a life changing experience and it has been crazy.”

As a part of her prize package as the new MasterChef, Hunter has the opportunity to visit the kitchens of each of the judges and spend time under their instruction.

During the competition, she was under the scrutiny of Gordon Ramsay, Aarón Sanchez, Joe Bastianich, and the entire audience. When watching MasterChef, it is easy to see that the contestants have to make difficult decisions very quickly. So, when asked if she and the other competitors had received any professional instruction during the process, Hunter explains that many of her recipes were derived from her inner inspiration. “I would maybe call it suggestions," she says. "It is totally up to you to prepare your dishes. They never say you need to do something. You can take their advice or go at it on your own. If I am having what I call a brain lapse and I can’t figure something out, then, of course, the advice is going to come. It is up to the contestants whether they take it or not.

"At the end of the day I am in the competition," she says, "not the people around me.

You get that kind of guidance.”

Not everyone took the advice given but Hunter says, “some of it I had to think through and try to understand.

I wanted to do what I wanted to do first. But if that wasn’t working, then why wouldn’t I take the advice of someone more qualified than me? It would make no sense not to.

So, that’s the type of guidance that you get and the decisions are always yours.”

One of the questions viewers at home have most often during these kinds of competitions is what happens when the cameras are off and people aren’t “on” anymore?

In this competition, one of the judges has an infamous temper. So, it is no surprise that people want to know what Gordon Ramsay is like when not on camera. Hunter is very complimentary of Ramsay and the other judges.

“The judges, off camera, were extremely nice and they were nice when the cameras were rolling, as far as I’m concerned. If you know anything about the cooking industry, most chefs are passionate about what they do, and sometimes they can come across as arrogant. Sometimes chefs can come across as mean. But, to me, that's just passion," Hunter says with a smile. "Also, who doesn’t want to be yelled at by Gordon Ramsay? I mean you almost want to. It is like a badge of honor. You want to get hit in the head with chicken or a piece of meat. You know it’s going to fly, so you go in almost wanting those things to happen to you because you know that you are never going to get that opportunity again. I wanted to make the most of it. So, I feel they were all very nice. They were very informative on and off camera. I listened to what they said and took it all to heart, and it worked.”

The other part of the show's dynamics is the relationships the contestants have with each other during the intense cook-off. American reality shows and competition shows have a reputation for drama and MasterChef is no different. Hunter has a very clear view of what her goals in this competition were. So, as far as getting along with her costars - while it was not an issue - was not a priority for her.

“I believe that in this season, versus past seasons, everyone pretty much got along. The thing that I remember is that I didn’t go into this to make friends; I went in to compete. And that’s not saying that I did not make friends, it just means that I had something else on my mind. I have a big village behind me. I am number five of ten siblings. I had a really good support system here in Cartersville to help me with my kids while I was away. So, my thing was that if God put people in my path that I’m supposed to have in my future after this show, then so be it; I am not going to fight it. But if He doesn’t, that is ok. And He did. At the end of the day it was me and Sarah [Faherty], we were the oldest, so our priorities are a little different. Outside of the experience of the competition, I don’t really have a lot in common with the other contestants because I’m a mom, and I was a working mom at the time.

So, my responsibilities are different. Everyone got along; everyone was pretty much cordial. There were some hiccups here and there, but nothing that I could say would make me feel differently about my fellow contestants.”

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It seems that Hunter’s head was in the game and in the end, it paid off.

When she took the trophy, it was a huge moment for MasterChef. Not only is Hunter the oldest person to ever win MasterChef at 45, but she is also the very first African American woman to take the title. Social media platforms have been raving about this moment and Hunter has noticed the impact that she has had.

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“The further into the competition you get, the more you start to think of those kind of things. It is funny to me that people always point that out. It is good to see people inspired by what I was able to accomplish. And the confidence in knowing that no matter the color of your skin and no matter how old you are that success is always possible is a great gift to give to others. Don’t allow anything to hinder you from trying. If you fail, that is okay; just don’t stop trying.

"Going into this competition," she continues, "I wasn’t thinking that I was going to be the first African American woman to win, I was going in to compete.

So, I think that it is great seeing all of the people feel inspired by that. Nothing should ever hold you back. Ignore what the situation looks like and how long it takes. Make sure it happens, that is all that matters. There are a lot of firsts with me, but I am focusing on urging people to just try. When you don't see faces that look like yours, just try.”

Because she tried, life after MasterChef will never be the same for her and her family and she’s already beginning to see the change.

Hunter was filming MasterChef for a little under three months and then had to come home with a huge secret. “Since we taped the show, we came right back home to life as usual. You have this big thing happening, and the next thing that happens is that you can’t really say anything about it. You just have to go on and take the kids to school and cook dinner. I’ve been making French fries and hot dogs because my kids don’t eat 'froo-froo' (fancy) food.

But knowing that something is about to happen, like your life is actually about to change in a couple of months and you just have to wait for that time is very hard to hold in.”

Well, the time has come for her to share her news with the world and Hunter has a plethora of possibilities in front of her.

After receiving the title, Hunter won $250,000, the aforementioned time with the judges and a brand new kitchen. She is taking it all in and experiencing what life as a MasterChef is like. “At first I was just floored by the new kitchen. But I am just so excited about going into award-winning restaurants with these talented chefs and just soaking up all the knowledge that I can. The money is great, but it’s not enough for me to consider retiring. I will still have to work but the title, I hope, will last me a lifetime.

I am always going to carry it. I am excited for the

opportunity and what this title is going to mean for my family. It’s just a huge blessing. I am also excited about meeting new people. I have this lady that’s constantly on my social media. She is always on my live streams and she’s from the Philippines. I would have never thought in a million years that I would be talking to someone on regular basis who is from the Philippines.”

With the whole world before her, some of her fans are wondering if she’s going to use that hardwon title to open up a restaurant in her community.

She says, “I’m not sure about where the restaurant would be just yet. It would take a lot of research and thought to see if that would be feasible. It would be nice to have one in Cartersville, because right now we don’t have a high end restaurant here. So, it’s definitely a possibility but nothing is etched in stone.”

And she’s right; while Cartersville has a broad variety of amazing cuisine, it has very few truly “fancy” restaurants. She continues, “if the people of Cartersville are willing to welcome it then I am willing to open one or two.”

Her future is still very much undecided and she tells us candidly that she is just trying to get control her new-found stardom. "We are trying to wrap our brains around everything that has happened.”

And indeed, a lot has happened and it has had a huge impact on Cartersville, as well. “To be honest I really haven’t been out too much. When I do go out the response from my community has all been very positive, no real problems. I never say no to a picture, a handshake or a hug. I think that you are never too famous for that and I know that for Cartersville that this is a big deal. Everyone has been very nice and very supportive.”

In response to the outpouring from her Cartersville community, Hunter says, “Thank you for all of your support. People were asking questions like, 'Who is this lady?' I wasn’t born or raised here and it’s such a small town where everyone knows your name. I just want to say thank you to Cartersville for supporting me without really knowing who I am. They really rallied behind me and I am just grateful and thankful.”

Maybe there is something about Cartersville that draws in amazingly talented people or maybe they are just super lucky to have a community that supports each other with everything they have.

Whatever it may be, the one thing that is certain is that the Cartersville community is proud and very excited about having a MasterChef in their midst.

Keep an eye on this community and, while you’re at it, keep an eye out for Dorian Hunter.

This MasterChef is going to change the ways of the world, one plate at a time.

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V3 On The Rocks C U STO M C R A F T CO C K TA I L CO N T E ST Text: DeMarcus Daniel | Photos: Cameron Flaisch

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V3 recently held a craft-cocktail contest, V3 On the Rocks, where five finalists competed for the best drink. These five spirit-savvy bartenders emerged ahead of the 13 recipes submitted from restaurants and bars in the Greater Rome area. From all of us at V3, we want to send a sincere thank you to our friends and family who submitted their best drinks and who always work late to offer us a nightcap.

The judges for the event were Melanie Morris and Mimi Weed, owners of mel&mimi women’s boutique, and Kim Mauer, a registered nurse at Redmond Hospital. Our judges were asked to use a list of factors to consider when judging the drinks, just to keep things fair.

However, each judge had their own thoughts on what criteria they would focus on for each drink. Weed focused heavily on the visual presentation and the flavor. Morris was all about presentation and flavor, but also each drink’s mix of ingredients. Mauer based her decision on what she drinks when she spends an evening at one of her favorite restaurants or bars.

Although each judge concentrated on what draws them in when choosing a tasty adult beverage, the cocktail that checked all of their boxes was ultimately crowned king.

TOP 5 FINALISTS

The Apple Bottom Sidecar Shadae Yancey-Warren JAMWICH

Warren decided to create a drink that comes from all of her favorite things. The name of the drink has changed a few times which fits the ingredients and taste of the drink. “I’m a big fan of Irish Whiskey.

With it now being fall, I tend to lean more towards the apple crisps than the pumpkin craze. So, I decided that I was going to make my own version of a Whiskey Sidecar.” With some ingredients infused for up to two weeks, the drink is fruitful in nature with some fizzles and tickles for the finish, and tastes like a slice of warm apple pie. Her drink can be served hot or cold.

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The Brutus Ivan Warner AVENTINE

Aventine, a new restaurant just off of Rome's Fifth Avenue, will open in November and the Brutus will be a showcase drink on the bar's menu. “What we want to do is historically represent Rome, Ga. and Rome, Italy. The Brutus will represent Brutus’s betrayal of Julius Cesar using one alcohol to cut back another as the base alcohol,” says Warner.

The recipe is designed for leaving little aftertaste, mirroring the duel between these personalities of ancient Rome.

The Smoressee Stephanie Shaw THE BREWHOUSE

The S'moressee is a martini based on S'mores melted until they are warm and gooey over a campfire.

The drink includes vodka and cocoa. “My favorite vodka had kind of gone out of style. But back in its day, it had multiple flavors. When I started at the Brewhouse, they didn’t have the brand so we had to order it. I felt compelled to make a drink utilizing my favorite vodka,” says Shaw when speaking about her drink’s origin.

The Blackberry Bourbon Smash

Amanda Wright COOSA COUNTRY CLUB Wright says of her drink, “I am a big whiskey girl and I wanted to make something whiskey oriented.

I started thinking of all of the drinks that I like, and I put my twist on the Whiskey Smash using blackberries and other ingredients.” She has been serving the drink for a few months and it is getting great reviews with her customers.

T H E R E S U LT S

Winner: THE APPLE BOTTOM SIDECAR Shadae Yancey -Warren Jamwich

The Vintage Broad Abby Doss LA SCALA

Because of her taste for tequila and Cabernet wine, Doss created a drink centered around the two spirits she loves to see in her glass. “It is a pretty simple drink, with simple ingredients. I wish I had a real deep story behind the origin, but I made it up one day and it tasted so nice," she recalls. “Every one of our guests who has tried it during the four months I have been making it, loves it”.

Runner Up: THE VINTAGE BROAD

Abby Doss La Scala Mediterranean Bistro

Finalists: THE S'MORESSEE Stephanie Shaw The Brewhouse

THE BLACKBERRY BOURBON SMASH Amanda Wright Coosa Country Club

THE BRUTUS Ivan Warner Aventine

V3Ad_KITTYAD_RCB.indd 1

10/28/19 1:57 PM

The

Perks of being a Sunflour

In a field full of choices, this cute little bakery aims to prove that there is MORE to the Sunf lour THAN MEETS THE EYE. Text: McKenzie Todd | Photos: Cameron Flaisch

No flower can lift spirits quite like a sunflower.

Aptly named for the many characteristics that mirror the star who sits directly in the center of our solar system, sunflowers serve as the perfect gift to bring joy to someone’s day.

Like the sunflower bloom itself, Sunny Knauss, Owner of Sunflour Community Bakery (500 Avenue A, Rome) aims to bring brightness to our days.

Knauss and her crew opened Sunflour Community Bakery in May of 2019 after realizing that her budding idea could blossom into a full-fledged business.

“I have been working with food since I was a teenager—I’ve worked in a lot of commercial bakeries like the Engelman’s Bakery in Atlanta. I started baking at the cottage level about five years ago, and I just got to a point in my life where I felt I could reinvent myself. What better way than this?” explains Knauss when describing her reasoning behind growing Sunflour.

Knauss is a native of Rome, graduating from Darlington School in 1981.

“After I graduated from Darlington, I had all intentions of setting out to discover the big world,” says Knauss. “Rome really was a very small town back then; it has changed a whole lot in the last 30 or so years.”

Sunny Knauss

She continues, “I ended up leaving here and headed to Athens to attend the University of Georgia for my undergraduate degree. There, I learned a lot about food and whole foods, alternative foods particularly.”

When stepping into this corner bakery for the first time, it’s as if you have just fallen down the rabbit hole and awakened to Wonderland, right up until the fresh smell of pumpkin bread stimulates your senses and reminds you that you are in the presences of tons of breads and other fare.

Scanning the racks filled with specialty breads, muffins and salads galore, you can’t help but notice the multiple people scurrying around behind the counter, making sure each item is perfect.

Knauss calls Sunflour a community bakery because of the help she has received from her friends and family along the way.

“We call it a community bakery because so many people have come together to do little things—or big things—to make what it is today. For example, Gorg and Mindy Hubenthal at the Foundry have been huge in getting this place built for me,” she

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Amy Halverson

smiles. “In fact, this building was empty for a long time before we came here, and it took a lot to get it to this point.

“I also couldn’t have done any of this without my husband, Mark, who is a professor at Georgia Highlands College, or my staff, Angie Lundmark and Amy Halverson,” Knauss says.

In the spirit of homegrown help, Knauss and her Sunflour team try their best to source their ingredients locally.

“We get our eggs from Calhoun at Rise N’ Shine Organic Farm, our beef and lamb from Lyon’s Bridge Beef (uncured), our breakfast sausage comes from River View Farms and we have several other local providers we work with,” Knauss says.

“Here at Sunflour, we try to stay as local as possible when it comes to our ingredients and other materials,” she adds. “We source from a lot of the people who frequent the farmer’s market here in town. I spend most of my time sourcing ingredients. If I can’t get any of our ingredients locally, we will head to the DeKalb Farmers Market. It makes our job harder, but we try to maintain that level of freshness and we hold that belief here.”

In Rome, there is a big chunk of the community who love and seek out organic, gluten-free, vegetarian or vegan food options. Sunflour strives to reach that market in several ways, especially as they grow their customer base.

“We call ourselves ‘gluten-friendly,’ but only because we do not have separate facilities; however, we do try and offer options for all of our customers,” explains Knauss. “We really try and pay attention to the details when it comes to our products. I always say that Sunflour has certain standards when it comes to what we do and do not provide.”

These standards are reflected in the ingredients Sunflour uses for all of their products.

“We use all King Arthur flour—which is not local but is a really high-quality flour. Rye flour is an organic flour that we get locally,” she says. “The Pumpkin Chocolate Chip Bread is another signature item we sell here at Sunflour—we use organic pumpkin, Rise and Shine eggs, organic spices and Ghirardelli chips.

“We bake breads several times a week. Some of our specialty breads are tomato basil, olive rosemary, jalapeño cheddar bread (can’t make enough of that). We also offer fresh salads—like our rainbow salad with beets and goat cheese as the main features, and seasonal salads. We love to make specialty breads and muffins, etc. and we serve fresh coffee sourced from Athens,” says Knauss.

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“The biggest excitement I get is when we have kids come in. We don’t have cupcakes or anything super sweet, but we had a customer come in with her daughter a few days ago and she came up to me and said, ‘that was the best salad I have ever had!’” Knauss recalls.

“I definitely think there is a huge problem with the way America eats. Now, I know you can’t wave a wand and you can’t fix it overnight, but if you can make even a little bit of a difference, that’s what matters. It’s hard—I’m not going to lie—but a lot of it is just exposing people to more organic ingredients and breaking through many of those common misconceptions."

In addition to offering healthier nourishment options for their customers, Sunflour also pairs their foods with discounts to their customers.

For example, Knauss loves the “people-powered” discount, where if you walk or bike to the shop, you get five percent off of your order. She also offers a military discount and a discount for when you bring your own take-out container.

Sunflour is currently in the refine and trial phase, especially as the River Arts District continues its growth as a bustling hub for Romans looking for more dining options.

“Right now, we want to refine everything—we want to get our systems down, we want to get our recipes down, etc. We’re still in the trial phase, so we try a lot of muffins out, use seasoning, change up recipes, you know,” explains Knauss. “Eventually, we will probably outgrow this space, but for now it is perfect for us. And we don’t want to grow just for the sake of growing. We want to grow with intention.”

After V3’s interview at Sunflour, Sunny and her crew sent us home with a loaf of their special Pumpkin Chocolate Chip Bread. Let’s just say, there was not enough to go around (okay, I ate most of it).

So, if you’re looking for a place (or a face) to help brighten your day, visit Sunflour Community Bakery. You won’t be disappointed.

L-R: Angie Lundmark, Amy Halverson, Sunny Knauss

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To learn more about Sunflour Community Bakery, visit their website at: www.sunflourcommunitybakery.com For the most up-to-the-minute offers and schedules, visit their social media accounts.

Instagram: @sunflourcommunitybakery Facebook: Sunflour Community Bakery Sunflour Community Bakery Hours: Closed on Sundays and Mondays.

Tuesdays from 7a.m. until 4 p.m.

Wednesdays from 7a.m. until 2 p.m.

Thursdays & Fridays from 7a.m. until 7 p.m.

Saturdays from 9a.m. until 3 p.m.

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Home in the Clouds A Mountain Oasis for the Nature-Loving Family text CASSIE LAJEUNESSE

N

photos NORMAN PEAY

estled among trees and overlooking a spectacular mountain view, the house at 529 South Brow Drive in Cloudland, Georgia, has provided a sort of oasis for the McKewen family since its completion in 2009.

This 3,844-square-foot custom-built home features a Douglas fir timber frame and pine floors that allow it to blend into its scenic surroundings. According to owner Betty McKewen, whose husband helped architect John Holmes design and customize the home, the family built this house as a place to go with their children and grandchildren for family celebrations and time together.

“We wanted a home that we could take our children and grandchildren to,” McKewen says. “We always go there for Thanksgiving, and we spend the week after Christmas there. It’s such a great place to have special time with our family.”

The wide driveway leads from the road to the front of the wooden cabin, which is framed by trees and set against the backdrop of a breathtaking view.

Windowed double doors lead from the covered front porch into an entryway that looks straight through to the glass doors at the back of the house. Natural light from the expansive glass doors and windows illuminates the entire house and, along with the natural wood of the floors and ceilings, creates a warm glow throughout. The low-ceilinged entryway leads into a spacious great room with vaulted, beamed ceilings and a two-story stacked stone fireplace where the McKewens and their seven grandchildren enjoy roasting marshmallows and making s’mores. A mantle on the fireplace provides a centralized location for a television, perfect for when the McKewens invite friends up to watch football games. Glass doors display the porch, where residents and visitors can enjoy the seemingly endless view of the surrounding mountains and forests in Shinbone Valley.

“I think the view is the prettiest I’ve seen,” McKewen says. “That’s what attracted us. When we pulled up, we knew that’s where we were going to build.”

The open-concept floor plan allows the great room to connect seamlessly with the dining room, where another set of glass doors open onto a screened

42 | HARDY REALTY | HOME FEATURE

porch. In the dining room, the McKewen family often enjoys card games, checkers, or bingo at the 12-seat wooden dining table, built by the house builders to match the natural wood of the home.

A spacious kitchen connected to the dining room features honed granite countertops and an island with bar stools perfect for a small meal. Light fixtures and a rustic chandelier complement the natural light from the house’s many windows.

Stainless steel appliances and ample storage space in drawers and custom mounted cabinets make this an excellent kitchen for those who love to cook.

To the left of the entryway are three of the house’s four bedrooms, each with its own bathroom. The master suite includes a stacked stone fireplace similar to that of the great room and glass doors that access two of the home’s

covered porches. Double vanities and a stonetiled shower complete the master bathroom. A second bedroom also has access to the screened porch, where heaters and a special screening wire allow for year-round enjoyment of the awe-inspiring view.

“To me, the best feature of the house is the view,” McKewen says. “I feel like it’s a little bit of heaven up there.”

Family is very important to the McKewens and was a significant consideration when they designed the house, which is especially evident in the upstairs loft. Situated directly above the entryway and overlooking the great room, this loft is accessed by a wooden staircase from the main floor. It includes a central area perfect for comfortable furniture and the McKewens’ pingpong and air hockey tables, a full bathroom and

a bedroom with plenty of closet space, as well as a bunk room intended to sleep nine people.

“It’s all geared to the grandchildren,” McKewen says. “We have a lot of fun up there with them.”

In the loft, the careful construction of the timber frame is displayed by the wooden beams in the ceiling and the visible pegs holding them together. The open side of the loft, separated from the great room below by a wooden railing, also provides a view of the scenery beyond through the great room’s high windows.

Other features of the house include a one-car garage, a laundry room on the main level, driveway parking for six cars, additional basement storage, and a tankless water heater.

Situated in the mountains less than an hour from Chattanooga and an hour and a half from both Birmingham and Atlanta, this beautiful house

HARDY REALTY | HOME FEATURE | 43

is the perfect spot for nature enthusiasts. McKewen and her family enjoy hiking in the woods that surround the house, especially to the waterfalls just down the road. The area also includes parks nearby with lakes for fishing, swimming holes, and several golf courses. McKewen’s grandchildren say they have loved having their birthday parties at the house every year. They take advantage of all that the area has to offer, including a basketball goal and a zipline outside the house.

“We really have enjoyed it thoroughly,” McKewen says.

For additional information about the property or to schedule a showing, please contact Hardy Realty at 706-291-4321.

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ALL HOPPED UP With a mix of rowdy persistence and dedicated authenticity, Scofflaw Brewing Co. offers customers community-driven brews and encourages them to embrace their inner Hooligan.

Text: Elizabeth Childers | Photos: Cameron Flaisch

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SCOFFLAW: A PERSON WHO FLOUTS THE LAW, ESPECIALLY BY FAILING TO COMPLY WITH A LAW THAT IS DIFFICULT TO ENFORCE EFFECTIVELY.

In 1924, a wealthy Massachusetts prohibitionist named Delcevare King sponsored a contest in which he asked participants to coin an appropriate word to mean “a lawless drinker.” King sought a word that would cast violators or prohibition laws in a light of shame. Two respondents came up independently with the winning word: Scofflaw, formed by combining the verb scoff and the noun law. Henry Dale and Kate Butler, also of Massachusetts, split King’s $200 price.

Improbably, despite some early scoffing from language critics, scofflaw managed to pick up steam in the English language and expand to a meaning that went beyond its prohibition roots, referring to one who violates any law, not just laws related to drinking. www.scofflawbeer.com

If the term scofflaw brings to mind thoughts of a rebellious and unconventional nature, then a brewery with an unconventional start is a perfect fit.“We were really rowdy in the beginning when we first came onto the market, and I did it to get attention,” says Founder Matt Shirah. “I wanted to let people know that we were authentic.”

Prior to beginning their company, Founder Matt Shirah and Brewmaster Travis Herman each had careers in drastically different fields than brewing.

Shirah was working on Wall Street as he describes, “I was doing your typical work in Manhattan, Fortune 500 stuff, the kind that doesn’t let you spend enough time with your family.”

Herman was working in microbiology as a vaccine developer, creating vaccines that were using yeast as the backbone. And although their careers might have appeared to be far cry from the beer industry, Shirah’s business sense and Herman’s scientific mind would later become the perfect pairing for success. The two were introduced by JP Watts, who now serves as the company’s COO. At the outset of the company in 2016, Herman and his family were living in Scottsdale, AZ., an area known for its desert climate which surprisingly enough, played a significant role in the development of their brand.

First, Herman depicts the time he tried to ride out an Arizona dust storm, or haboob, in his swimming pool. “I didn’t see what the big deal was, so I sat in the pool and watched one blow over. But that’s dust blown in from the desert floor and after that I was so sick, it was two weeks of sitting on the couch.

During this time we were trying to come up with a name for the brewery and I watched a Ken Burns documentary on the origin of the word scofflaw.

I thought it was just a really cool word that wasn’t in the mainstream."

"And he sent it to me and I said, ‘That’s it!'” interjected Shirah.

Within the few years since Shirah and Herman first landed on the name for their brand, Scofflaw Brewing Co. has seen an explosion of growth. What first began as a small operation working out of Shirah’s mother’s basement, has expanded into a 50-plus staff working in an 18,000 square-foot facility located in the Bolton neighborhood of the west side of Atlanta. “The main thing we try to do is create jobs,” says Shirah.“I feel like we’ve done a good job of creating a culture with our employees where everyone is here for one another. Everybody here knows that we’re behind them if they need anything.”

Through it all, the duo still serves up their flagship brew appropriately named Basement, a fitting homage to their starting point. “When we first started we’d have lines of five, ten, then 50, then 400 people deep, so I’d just open up a tap somewhere and start giving beers out, trying to keep people happy,” says Shirah. “We just had a small six-handle-box style bar and so there’d be lines wrapped around the tasting room and out the door.”

“That’s when I said we needed to build a real bar,” Watts chuckles.

“People didn’t mind waiting a little bit and we were doing all we could to take care of them,” adds Matt.

The brewery has an energy unto itself, with a rhythmic hum of both machinery and employees confident in their expertise that propels the brews from grain to can in about 14 to 17 days.

L-R: Travis Herman, Matt Shirah, JP Watts

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Here, fragrant hops that are deserving of their own line of scented candles are used to create not only the six core brews that Scofflaw has grown to be known for, but will also be used to create one of the brewer’s latest ideas or experiments.

“Any time we have open fermentation space, we’ll let the brewers try something new to see what works,” Watts explains. In a break from customary brewery layouts, Shirah wanted there to be little separation between the actual brewery and the taproom. “I want someone to be able to come in and drink a beer, and be able to look up and see the person making it,” he says.

The taproom seems to be created to foster a sense of community, with long wooden cafeteriastyle tables spanning the width of the room and board games scattered throughout, inviting beerdrinkers to make new friends over a flight of beers and a spirited game of scrabble. From here, patrons can enjoy over 20 beers on tap, with roughly half a dozen options available to-go. The same funky, rebellious vibes that the brand evokes are reflected throughout the taproom, with everything from custom chalk art drawn by the same artist who designed each brew’s can, to a life-size goat meets biker sculpture that flanks the bar, to the graffitisplashed bathrooms that are specifically color coordinated to make visitors question whether they’ve entered through the wrong door after one too many beers.

At only three and a half years in, Scofflaw has gone through its’ sixth cellar expansion in order to keep up with the consumer’s demand for their hoppy, tropical brews, and it doesn’t look like they’re stopping anytime soon.

Aside from the home base brewery and taproom, the company has added a Beer Barn inside the State Farm Arena for thirsty basketball or concert patrons, and is in the process of expanding to a secondary R&D brewery at The Works ATL. “I’m also looking at some real estate now to build a small brewing operation in East Nashville,” says Shirah, noting that V3 Magazine is the first publication sharing that news.

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Elliot Holland

When asked what they attribute that explosion of growth to Herman remarks, “It’s amazing how many people just like to drink!”

“I think it was a combination of a really good story, Matt’s attitude, good timing, really good beer, and that the more time you spend with us, you’ll see that we’re real,” adds Watts.

Looking forward, the team is focused on offering high quality service in order to keep up with the ever-growing demand. “We have an unbelievable team in the tasting room, who all love to work with each other, and all look out for each other, and provide exemplary service,” says Shirah proudly.

When it comes to their patrons, Shirah describes the Scofflaw crowd as not limited to young, rowdy bar-goers, saying, “It’s not one single demographic.

The other day I was talking to a 91-year-old woman who was telling me how cool the energy was in here. And we’ll have so many parents come in that I’ve seen it look like Disneyland out there before,

Joe McIntyre

because there are so many strollers.” The brewery works to foster this type of community among parents particularly, offering events for children like Easter Egg hunts and photos with Santa, to name a few.

This level of community engagement is not limited to holidays either, as the team works to ensure that Scofflaw operates as a force for good.

“Wherever you are, get involved in the community but don’t expect a reward from it,” Shirah says. “Just do it because you want to do it. We do good things for the community, because that’s what is important to us.” Throughout the years Scofflaw has hosted events benefitting a multitude of causes from cancer or arthritis research, to autism awareness, to petting zoos benefitting local elementary schools.

Ultimately, Shirah describes the goal of Scofflaw as much more than creating beer alone. “Beer is not what it’s about. What we’re doing is facilitating relationships with a product that tastes good.”

THE BEERS BASEMENT

SHHHH!!! DON'T ASK WHAT IS HAPPENING IN THE BASEMENT! DEVELOPED IN OUR ORIGINAL UNDERGROUND BREWERY, THIS JUICY AND DANK IPA IS LOADED WITH CITRA HOPS IN EVERY SIP. BUT YOU HAVE TO LEAVE YOUR PARENT'S BASEMENT TO GET IT. APV || 7.5

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THIS JUICY DOUBLE IPA IS WORTH THE RISK! TROPICAL HOPS LEAD DJ’S INTENSE CITRUS FLAVOR AND AROMA, THEN FINISHES WITH A BITTERSWEET BOOZY TINGLE. ITS ONLY OFFENSE IS NOT BEING TRIED TWICE, SO IF CONVICTED, BEWARE OF THE BLACKOUT! APV || 10

DIRTY BEACHES

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