V3 November 2015 by V3 Magazine

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November 2015 Maybe the Pope could have stayed a little longer to teach us the ways of peace. J. B RYA NT STEELE might have convinced him with a little meal from the family cookbook. HOLLY LYN CH encourages us to savor the time spent with friends and family, and always make time for those we love.

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Cali isn’t the only state in the union that can crush a grape. R AY L EN VIN EYA RDS , planted in the Appalachian Mountains, is giving the west coast a run for their money, all while keeping with the tradition of Southern hospitality. Let’s see what restaurants will be adding to their menus in the near future, as S OUTH EASTERN M IL L S ’ E L ISA G UM B EL highlights what’s coming to a plate near you.

This year’s TASTE A N D TOAST W IN N ER for best overall restaurant, La Scala Mediterranean Bistro, credits their success to keeping it fresh in the kitchen. Take a look inside this Southern gem in Cedartown, and see what vision R. J . F RI C KS ’ CA ROL YOUD had in store for décor. Ever wonder why we choose TURKEY to head the Thanksgiving dinner table? V3 takes a look at what was most likely on the carving board during the first harvest celebration.

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Here’s to the stork, A most valuable bird, That inhabits the residence districts. He doesn’t sing tunes, Nor yield any plumes, But he helps the vital statistics. - Traditional Irish Toast

Ian Griffin

OWNER+CEO

With this issue marking our fourth annual Taste & Toast awards, I felt it apropos to open this note by raising a glass to my newborn son, Carter Quinn Griffin. The little guy joined us on Sept. 22 – just eight short years after his big brother was born in 2007 and 14 years after his big sister

Publisher’s

NOTE

arrived in 2001 – and he has already changed all of our lives for the better. I remember my good friend and former V3 Chief of Sales Jeff Miller telling me before my first son was born that watching your child come into this world is a feeling you can’t understand until you are in the moment, but that it is the greatest feeling you can ever imagine. I couldn’t possibly understand how right he was until it happened, and to now have experienced it twice is a blessing beyond measure. To stare down into eyes so innocent creates a wave of emotion and perspective that drives you to do whatever is necessary to provide the best for that little creature in your arms. This tiny being is yours to provide for, to teach and to love, which is a responsibility you gladly accept. Carter will have his big sister and brother to thank for training his mother and me so well over the years. Experience goes a long way on the parenting front and – from toddlers to teenagers – we have a wealth of knowledge to apply to our new addition, which is sure to be beneficial. I think I can speak for my wife when I say it is our sincere desire that when we are old and grey our three children can sit and discuss all the goofy, over-the-top techniques the two of us deployed – trying to give our best to get the best out of them. I can personally promise an excellent musical library, bad jokes, and a ton of pointless trivia facts, but beyond that, I’m hoping mom’s DNA kicks in to cover all the things they need to succeed! So in honor of our Taste & Toast edition, I’ll raise my glass again in closing. As a child, I remember dreaming of one day having two sons, so this toast seemed fitting. Cheers.

Father of fathers, make me one, A fit example for a son. Douglas Malloch’s toast

Owner&CEO Ian Griffin

Mag Art & Design Ellie Borromeo

Editorial Manager Oliver Robbins

Contributing Editor Tannika Wester

Writers J. Bryant Steele, Oliver Robbins, Erin deMesquita, Holly Lynch Corinna Underwood, Louis Spivak, Luke Chaffin

Executive Photographer Derek Bell, MFA 706.936.0407

Contributing Photographers Christian David Turner Cameron Flaisch

Ad Sales & Client Relations Chris Forino, Diana Davis Morgan

Ad Design & Marketing Concepts Ellie Borromeo, Christian David Turner

Publisher V3 Publications, LLC

Contact One West Fourth Avenue Rome, Ga. 30161 Office Phone 706.235.0748 v3publications@gmail.com

Creator Neal Howard Ian Griffin, Owner

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Cents & Sensibility with J. Bryant Steele O Father, Where Art Thou?

I I C

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did not hang on his every word while Pope Francis was visiting the U.S. in late September, but I followed news accounts rather closely. I also stumbled across some comments on social media that I hope the pontiff didn’t see. The postings were made by individuals who self-identified as belonging to a certain conservative southern denomination, and they were hateful. The opposite of hate is what Pope Francis is about; in the beginning, it’s what Christianity was about. The pope is a scholarly man and a world leader. That uneducated minds in these parts have an unfiltered forum like Facebook to display their ignorance is a sad commentary on our culture. Rather than try to glean some knowledge from what Francis might say during his visit, they chose instead to cover their ears and shutter their minds, the way a cur would rather wallow in mud than walk in a light, cleansing mist. So let us move to the hallowed halls of Capitol Hill … where Rep. Paul Gosar announced on Facebook that he would “boycott” Pope Francis’ address to Congress. That should play well with his constituents back in Arizona, but he embarrassed his country. If the pope had stayed in the U.S. a few days longer, he could have followed the news coverage of a couple of tragic events too commonplace in our current landscape. On Sept. 29, Kelly Gissendanner was put to death for plotting to kill her husband in 1997. The event got extensive news coverage because it was the first time Georgia had executed a woman in 70 years. A few things got lost in the sensationalism: Georgia is planning to execute three more people before New Year’s Eve. They’re all men, so the news probably won’t be front page. Executing men is rather old hat.

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It is but the latest in a string of such very public slayings on campuses and in churches, places we once thought were sanctuaries. Harper-Mercer won’t have anyone pleading his case, as he killed himself when SWAT teams descended upon the school. I understand how an educated ethicist can argue “an eye for an eye,” but I am stuck on the fact that taking a life, even if state-sanctioned, is a killing. If Pope Francis had been on this soil those two days, he might have had words of enlightenment for us. But some of us would have covered our ears and shuttered our minds.

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The Best Thing I Ever Ate at

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Gather Together

trends & traditions with holly lynch

client recently brought a “new home” gift to our offices – it’s a pillow with the phrase “Gather Together” emblazoned across the front. The pillow is super pretty and looks great on my thinking chair in my office. (I’ve yet to sit in the thinking chair, but my colleagues seem to enjoy it!) My client didn’t realize that what she brought was a physical reminder of an intangible philosophy. You see, a long time ago, when I first wrote the business plan for this little venture, I wrote a mission statement. All the textbooks in graduate school said you should have a mission statement, and it felt good to have some kind of affirmative goal for what we do here. We don’t always go running around shouting this phrase out loud and it’s not framed on a wall in the offices (maybe it should be?) but we periodically think about the mission statement when we’re in the midst of the busy season to remind ourselves why we give up our nights and weekends. We create meaningful celebrations that bring people together. Gather together. We love that word “together”— it means so much to us — we cook food and plan environments where people who gather will enjoy their time together. For a large-scale event, it’s quite the responsibility. But this time of year, we find ourselves involved in much smaller affairs – dinners for 20 people and holiday celebrations for 45. These smaller events bring as much meaning to our company (and our hearts as workers in this

company) because we know the dinner we bring or the table we’ve set is a small part of a larger moment. All of these events are opportunities for people to come together and break bread and share a memory. As we enter this season of thanksgiving and the holiday celebrations that follow, so many of us get caught up in how to schedule everything we want to do – both with family and with friends. We create more stress for ourselves in planning get-togethers that are supposed to be fun and relaxing! But I challenge y’all this year (and challenge myself as well) to rejoice in the fact that there just aren’t enough Saturdays in the month. Be glad that you have friends who WANT to spend time with you. Do whatever it takes to spend time with those you love. Stay out later on a weeknight. Bring coffee to your kids’ ball practice and share a cup with the other over-worked moms and dads there. Get up a bit earlier and have breakfast with your long forgotten former coworkers. Drag your daughter along for a reunion with your college roommates on a random Friday night. Make the drive. Spend the money. When those family dinners start coming together, instead of worrying about who will sit where and what strange recipe your crazy aunt is going to ask you to try, be thankful you have a dinner to enjoy at all. Take a moment during the inevitable family “discussion” around the dining room table to lean back and enjoy the cacophony of loud voices and multiple, simultaneous conversations. Embrace “dirty Uncle Sal,” knowing full well he’s never going to change, but you will

miss him when he’s gone. Play games with the sticky, messy nieces and nephews. This season is but once a year, and these same people may not be able to get together again next year. I know how hard it is to schedule celebrations around work and competing schedules. I spent some time with my sister this past weekend, who lives just one hour away, and realized it had been over two months since we had seen each other. Good grief! She’s my best friend and we haven’t made time for each other. We vowed to do better. Certainly we talk on the phone, send text messages and communicate on Facebook, but there’s nothing better than sharing a glass of wine in person. Sadly, I even have to say to myself sometimes, this moment is more important than my to-do list, so stay in the moment. After big events, like weddings, there’s always a round of photos I usually get to see. My favorite photos are the unexpected shots of guests just reveling in the celebration (sometimes too much!) Seeing people laugh and smile together is the reward and satisfaction of this industry. Let it also be the reward for you at your own events. Enjoy your time together.

Holly Lynch is the owner of The Season Events, a full service catering, event planning and design company located at 300 Glenn Milner Blvd. in Rome. *The views expressed in this column are those of the writer, and do not represent the opinions of V3 Magazine.

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“I FELT OVERLY TIRED AND IRRITABLE.” For my heart, I choose Redmond.

Karen

Heart Attack Survivor

Women don’t always have the same classic heart attack symptoms as men. Many women may have a feeling that “something isn’t right.” Karen didn’t think she was having a heart attack because she just felt “tired and irritable.” But when she started having pains in her arm and back, thankfully she called 911. The Redmond team was able to resuscitate Karen and provide her with a cardiac stent. Karen says she would not have survived without the emergency heart team at Redmond. She tells everyone to “go immediately” when they have heart symptoms.

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In My Wine, I’m Going to Carolina TEXT ER IN D EMESQUITA

PH OTOS COURTESY OF RAY L EN VIN EYA RDS

Since wine is often shared in the company of friends and family, it’s is fitting that we look for a variety that is bottled with a little Carolina love.

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ich red and golden hues glisten across the horizon as branches shed their summer skin. The warm, comforting aroma of home-cooked meals permeates the crisp autumn air and the laughter of friends and family fills the rooms of countless residences – a seasonal feast for the senses. As the recipes are recovered from cluttered kitchen drawers and vintage cookie canisters and the tables are set, no matter the style of celebratory spread, there are a few things that are usually for certain around this time – the gathering of favorite folks, obscene amounts of gravy and a consistent flow of fine seasonal spirits. Though the preference may vary from person to person, few can deny the added elegance of the right glass of wine, which, according to some, is simply whatever you fancy most. Rome native and owner of RayLen Vineyards and Winery Joyce Neely says out with the wine snob and in with the best contender for your own personal palate. Bordered to the West by the Blue Ridge Mountains and a quick drive from downtown Charlotte, nestled in the Piedmont of North Carolina, the rolling green hills of the Yadkin Valley became home to RayLen in 1999, when Joyce and her husband Joe bought the property. From the wooden rockers on the front porch to the green panorama of trolling vines, the European-style vineyard maintains a warm, relaxing atmosphere that embraces each guest as family.RayLen’s name reflects that family foundation, derived from the names of the Neely’s daughters, Rachel (Ra) and Helen (Len). Avid travelers, the Neelys gathered bits of inspiration for RayLen from trips to Italy, France and Spain; however, Joyce says, “The direct inspiration for the winery was really through friends. It was kind of happening all around us.” With friendships that spanned the length of the United States, from California to the Carolinas, Napa to Yadkin, the Neelys were led by abundant example and encouragement to begin their journey in North Carolina wine country. Retirement for Joe and the growth of the wine industry fell right in time. “The whole state was developing an interest in wine and grapes,” Joyce says, “and we were part of that.” By 2001, there were four other wineries in Yadkin Valley; today there are more than 35 in the river valley appellation (winegrowing region with officially recognized boundaries).

“When we went into business,” Joe explains, “there were very few operating wineries in North Carolina and there were no appellations. RayLen was really on the cutting edge of wineries [in this area], and in 15 years, it’s amazing what has developed here.” Yadkin Valley has since become AVA (American Viticultural Area) approved and the state, as a whole, is now home to over 130 wineries and more than 400 vineyards. “The distinctive thing about North Carolina wine,” Joyce says, “is that we like a fruit forward wine.” Fruit forward, not to be confused with sweet. RayLen does, of course, make a sweet wine, a nod to their tasters that grew up on sweet ice tea. However, the majority of RayLen wines are dry European varietals.

The fellow behind the fermentation, Vintner Steve Shepard, has been growing, harvesting, crushing and fermenting with RayLen since its conception. From a combined 2,500 cases of five different varieties produced in 2000, to an average of more than 9,000 cases of 16 varieties currently, RayLen has grown right along with the North Carolina wine industry. Functioning as a boutique winery, Joyce expresses that they choose to remain that way. While a winery may, at times, be defined as “boutique” according to cases produced per year, the word really emphasizes the personal relationships made and the amount of passion and pride put into each tasting, each event, each vine and, in turn, each glass. The artisanry of RayLen manifests itself into 16 different award-winning varieties of v3 magazine

wine – award-winning wines that are now being distributed here in our community via Rome-based wine distributors Stellar Wines. For white wine drinkers, RayLen’s Italian-style Pinot Grigio splashes the palate with citrus flavors, offering notes of lime zest and a touch of grapefruit. There are three varieties of Chardonnay. “We do one with absolutely no Oak, which gives you the crisp taste of just the Chardonnay grape,” explains Joyce. “We have one [South Mountain’s Vineyard Chardonnay] that is lightly Oaked, which means it’s been put in French Oak barrels for a period of time, and it gives it a bit of that buttery taste.” But the Viognier this year, she says, is smooth and bright with fruit. In the red section of RayLen’s wine list, there are seven red wine varieties. Carolinius, a light-bodied blend, offers flavors

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of raspberry and currant, while the reds get a little more rich and robust with the Cabernet Franc, made from the Bordeaux grape varietal – lavishly referred to as “liquid velvet in a bottle.” Named after the most powerful hurricane, RayLen’s Category 5 hits the palate

The direct inspiration for the winery was really through friends. It was kind of happening all around us. with swirling layers of cassis and fig in a full-bodied blend that leaves notes of caramelized vanilla in its wake. “The Category 5 is made from five differ-

ent grapes,” Joyce explains. “It was featured on ‘The Today Show’ a while back [2011] as one of the five top wines to watch outside of California.” Choosing a favorite poses itself as a difficult question for Joyce and for Erin Doby, RayLen’s director of marketing and events. Winery-hosted functions are abundant on the rolling green grounds of RayLen; that’s something the Neelys have learned in their journey. “To be in the wine business is to be in the entertainment business,” Joyce laughs. The intimate, French country style of RayLen makes for a down-to-earth atmosphere, and Doby says that the Neelys’ eclectic taste falls right in line with the entertainment. Host to five annual festivals, it’s no secret that RayLen knows how to throw a party with class. Through these events, RayLen

makes sure to support local business and community partnerships. “I think it’s definitely ingrained in me to think locally, and so I do like to take a grassroots approach to the events that I create,” Doby says, adding that she uses local talent and restaurants to structure festivals like their summer music series, Friday Night Live, complete with local food trucks and live music under the setting summer sun. Since Doby considers music and wine a natural pair, she is partial to their Full Moon Festival. “It’s very music centric and it’s an all-day affair,” she explains. “This is when we feature our largest act, a seven-piece band; it’s such a good time.” Whether the vineyard enjoys a serenade by classical guitar, showcases carolers at Christmas time, or plays host to a wedding party, their events are reasonably low key and very community oriented. In fact, RayLen’s neighborly air is what its owners and employees like most. The tasting room is constantly visited by familiar faces, neighbors sipping wine with neighbors, and Doby says there is a core group that makes it to every festival. “We are a mom and pop operation,” Joyce says. “We’re not in the least bit fancy.”

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tAs the holiday season approaches, Joyce takes a moment to consider what wine pairing may best suit the traditional celebratory meal; with a noon meal, she recommends the light, fresh Pinot Grigio. If you fancy something a little more savory and full flavored, she suggests that you can’t go wrong with one of the blends, the Carolinius or the Category 5. “Honestly, the thing that is so wonderful now is that it’s perfectly acceptable in any circle to drink whatever you like with whatever you like it with,” she says. “The wine snob is no longer stylish, and I think that’s great.” No snob, no illusions. RayLen, much like its owners and employees, maintains an earthy, unpretentious aura, and Joyce extends an invitation to take a drive through the rolling green hills of the Yadkin Valley, taste their award-winning wines, relax in a rocker on the front porch with locally sourced cheese and crackers, and just let go. Come as a guest, leave a friend, return as family. VVV For more information visit, www.raylenvineyards.com. To find participating retailers visit, www.stellarwines.org 22

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The Best Thing I Ever Ate at

“We love Honeymoon Bakery!” Honeymoon Bakery has been a tradition for me, Griffin and my Dad for the past 8 years. We go every Wednesday after school for our favorite sweets. The chocolate sour cream cupcakes are amazing!” -Ella Brumbelow

I tried the cream cheese brownie years ago and it has been my absolute favorite ever since” -Griffin Brumbelow

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Taste Bud Trends TEXT CO RIN N A UN D ERWOOD PHOTO COURTESY OF S OUTH EASTERN M IL L S

As the weather cools, it looks as though food trends are heating up across the board.

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estaurants throughout America are adding tastier dishes to their menus every day thanks to a growing influx of unique flavors and global cuisines. And whatever is trending in culinary circles is something that Elisa Gumbel knows all about. For the past year-and-a-half, she has been the business-to-business marketing manager for Southeastern Mills – a fourth-generation food company with its headquarters here in Rome. As such, she manages national restaurant accounts for the company, which provides a wide range of ingredients solutions for food processors, food service companies and consumers. “It’s my role to bring all the trends forward, to help them pick the best menu for either a limited time offer or a core menu item,” Gumbel explains. Food trend research is not just a matter of reading the latest market studies on tastes and restaurant menus, she explains. What’s crucial is to get out there on the food scene and find out what is being served. “Being out in the industry is actually the best way to do it,” Gumbel says. “Outside of my job, I’m also very passionate about the restaurant industry. I make it a point to follow chefs in social media. I travel quite a bit, so I make sure whatever city I end up in, I’m finding the newest chefs, finding the newest restaurants and trying something that’s going to help me come up with the next great idea in partnership with our culinary team.” So what’s hot on the menus right now? Over the past year, there have been a couple of major trends, according to Gumbel. The first, known as “Latin Heat,” is growing quickly throughout the U.S. While consumers have enjoyed spicy Latin foods for a long time, Gumbel says that they are now learn-

ing more about the types of peppers they prefer, and it’s not always about the heat. “It’s about the complexity of flavors,” she explains. “One example is the (Peruvian) aji pepper, which is a lot brighter than it is hot but had such a unique flavor profile, anything you add it to will get a great twist.” From Cuba to Chile and Mexico to Argentina, Latin spices are tempting American palates with their flavors. But the second trending cuisine Gumbel mentions has a rather different attraction and comes from Hawaii. The dishes, which include Asian and Portuguese influences, have bright citrus flavors. “They [Hawaiian chefs] love yuzu (a Korean citrus fruit) and lemon, and you’ll also see pineapple a lot,” Gumbel says. “These will be added to rice and pork dishes and are also very trendy right now.” The Hawaiian taste influx is largely due to the regionality of the dishes, which itself is a popular new trend. “Everyone is excited about regionality,” Gumbel explains. “Whereas a few years ago we would eat things that were grown relatively close to home, our footprint has been growing and we got to try food from other states and then from other countries. Now we realize that even though we’ve tasted Asian food and Mexican food and French cuisine, we still have a lot to learn about their origins.” As the Hispanic demographic is becoming one of the fastest-growing within the American population, the addition of this rich culture is deepening our knowledge of the timeless Latin Heat cuisine, which has ingredients dating back as far as the Aztecs and Mayans. Although we may see some new food trends over the coming year, Gumbel says these two are definitely here to stay. VVV

Whereas a few years ago we would eat things that were grown relatively close to home, our footprint has been growing and we got to try food from other states and then from other countries.

Hot Latin Influences Choclo-Filled Ravioli with Aji Sauce: This Peruvian dish is a corn-filled pasta drizzled with aji pepper sauce. Coxhinas: This is a Brazilian dish comprised of deep fried balls of creamy, shredded chicken served with crisp salsa. Lamb Albondigas Stew: A Cuban meatball soup that is rich with the flavors of tomatoes, mint and serrano peppers. Rum-Glazed Pork: Another Cuban favorite, which blends the flavors of meltin-your-mouth tenderloin with a rich molasses and rum glaze. This dish is often serves with plantains and pineapple relish.

Hot Hawaiian Influences Poke: This marinated raw fish dish is served in a bowl and enables you to choose your own fish and toppings. Lau Lau: This native dish consists of teamed pork and fish wrapped in taro leaves. Squid Luau: A dish made from luau leaves and squid, cooked until tender in coconut leaves. Huli Huli Chicken: This is a dish of tender chicken breasts marinated in a blend of pineapple juice, brown sugar, soy sauce, garlic and wine.

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TASTE AND TOAST 2015 BEST OVERALL La Scala

These are the results of our annual Taste&Toast restaurant awards for the best restaurants in Northwest Georgia as voted on by you our readers.

Bistro Extraordinaire T E XT LOUI S SPI VAK | PHOTOS D ER EK BEL L

When it’s time to stretch your gourmet wings and put something different on your plate, La Scala is ready to surprise your taste buds.

osts and hostesses. Waiters and waitresses. Bartenders. Bussing staff. Chefs. Managers. Far from being an exhaustive list, these numerous steps from kitchen to table ensure couples celebrating their anniversaries, families reuniting over birthdays, and folks who just appreciate fine dining clean their plates without regret. Whether the customer considers it or not, these appetizing multi-course experiences are the fusion of engineering and art. How the server markets the nightly specials, how the kitchen presents the dish – these ingredients determine the flavor of the evening. No one revisits the mediocre. No one celebrates the bland. However, when a restaurant can create a

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distinctive dining recipe of food, décor and service, it is a work of true genius. It isn’t easy competing in this marketplace for appetites. Seated confidently in the upstairs dining room of Rome’s La Scala Mediterranean Bistro, owner Anthony Barba knows he has zeroed in on a winning formula. This year’s “Best Overall” in V3 Magazine’s Taste & Toast Awards, La Scala is a culinary adventure from the Straits of Gibraltar to the isles of Greece. Originally an exclusively Italian restaurant, Barba’s leadership since 2010 has molded a momand-pop restaurant into an unforgettable Broad Street establishment. Committed to creativity, Barba, the son of the bistro’s founder, knows La Scala’s success is no accident. “It’s a constantly

evolving process because people appreciate seeing something different,” Barba explains. “If I did the same thing every night, nobody would come back. And so, every day, I run six to eight specials.” In addition, the transition from “Ristorante Italiano” to “Mediterranean Bistro” has opened up the kitchen’s creative window. “I like to serve dishes people initially react to with caution because of the unexpected ingredients,” Barba says. “One night, we ran a special for Mahi tuna served over wasabi and gorgonzola kale slaw in a white chocolate and balsamic sauce. We convinced customers to break outside of their comfort zone and they ended up loving it.” However, variety alone will not attract the increasingly sophisticated diner the restaurant aims to please. La Scala’s raving fans know excellence is an ingredient in every dish. Barba, literally putting money where the mouth of his customers are, shares, “I use only Sea to Table seafood, and you’re not going to find that anywhere else in northwest Georgia. I use only choice or prime Certified Angus Beef. Those aren’t always easy choices for a restaurant because the cost is tremendous, but the outcome is worth it.” At La Scala, exceptional service is a necessary accompaniment to exceptional cuisine. With intimate lighting and a deep color palette, the theme of the dining room is quality, both on the plate and in the staff. Whether attending to a party of two or orchestrating a private event for 32, “We are in the business of details,” Barba says, “and I can say, without question, we have the best service in town.” With Barba’s eye for excellence and his mind turned toward constant improvement, La Scala offers a culinary upgrade from the average dining experience. “We do what we do well,” Barba says. “We are constantly evolving. We love a challenge. And we would love to see you in here.” VVV LaScala is located at 413 Broad Street in Rome, Georgia and you can visit them online at lascalaromega.com.

Pumpkin Pumpkin spice spice tiramisu tiramisu Sponge cake layered with Sponge cake layered with pumpkin-mascarpone cheese, pumpkin-mascarpone cheese, topped with whipped creamtopped and with whipped cream and candied pecans then drizzled candied pecans then drizzled with caramel. with caramel.

HoneyMoon Bakery Broad Street Rom HoneyMoon Bakery 228 Broad Street Rome, GA228 706.232.0611 v3 magazine

TASTE AND TOAST 2015 WINNERS

Best Asian Bluefinrome.com 7 2 7 Tu r n e r M c C a l l B l v d . Ro m e , G A 706.232.3317

Best Mexican Facebook.com/Elzarape 4 2 9 B r o a d St r e e t , Ro m e , G A 706.295.5330

Best Overall & Best Italian La s c a l a r o m e g a . c o m 4 1 3 B r o a d St r e e t , Ro m e , G e o r g i a . 706.238.9000

Best Sweets H o n e y m o o n b a k e r y. c o m 2 2 8 B r o a d St r e e t , Ro m e , G A 706.232.0611

Best Pizza, Best Beer Selection, Best Place to Watch the Game

Best Atmosphere

Mellowmushroom.com/rome 2 3 8 B r o a d St r e e t , Ro m e , G A 706.234.9000

myharvestmooncafe.com 2 3 4 B r o a d St , Ro m e , G A 706.292.0099

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Pumpkin Pumpkin spice spice tiramisu tiramisu Best Wings

Best Steak

Sponge cake layered with Sponge cake layered with Wo w c a f e . c o m pumpkin-mascarpone cheese, pumpkin-mascarpone cheese, 2 8 1 7 M a r t h a B e r r y H w y, Ro m e , G A F aand c e b o o k . c o m / St e a k h o u s e O nT h e S q u a r e topped with whipped cream topped and with whipped cream 706.291.8969 1 8 B r o a d St , C a v e S p r i n g , G A candied pecans then drizzled candied pecans then drizzled 706.381.2097 with caramel. with caramel.

Best BBQ Facebook.com/BonesAndGristles 1 5 1 7 D e a n Av e , Ro m e , G A 7 0 6 . 2 9 1 .1 1 2 2

Best Wine Selection Riverside-gourmet.com 2 5 0 B r o a d St r e e t , Ro m e , G A 7 0 6 . 2 9 1 .1 0 2 3

Join us at our 1st Annual

Taste&Toast Culinary Event Best Burger Fuddruckers.com 5 9 5 R i v e r s i d e P k w y N E , Ro m e , G A 706.233.9960

on Friday November 13th from 6:30-10:30pm at the Forum in Rome, Georgia to enjoy an evening of great food from over 25 restaurants and vendors, a full top-shelf open bar, a live band and a silent auction for the Hospitality House as well as the awards ceremony to honor all of our winners. See v3magazine.com for details and to purchase tickets.

Best Sandwich Getjamwiched.com 3 1 0 B r o a d St , Ro m e , G A 706.314.9544

Thank you to all who voted and be on the lookout for when polls open next year.

HoneyMoon Bakery 228 Broad HoneyMoon Street Rome, Bakery GA228 706.232.0611 Broad Street Rom v3 magazine

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The Best Thing I Ever Ate at

The Drewberry is the perfect marriage of sweet and savory flavors. The rich flavor of the london broil pairs sublimely with the raspberry-jalapeno jam, and the smooth gruyere cheese brings it all together. The Drewberry has everything that makes Jamwich brilliantly unique in Rome, Georgia.â&#x20AC;? -Jeremy Marshall

G e t j a m w i c h e d . c o m | 3 1 0 B r o a d St , Ro m e , G A | 7 0 6 . 3 1 4 . 9 5 4 4

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DĂŠcor Mi Amor T E XT LUKE CHAFFIN | PHOTOS D EREK B EL L

Classic elegance mixes with modern touches as this over 100 year old estate gets a proper sprucing up. 38

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riving up the boxwood-laden approach to this stately c. 1842 home, guests immediately travel back to the days of the “Old South” just two miles from downtown Cedartown. Beautiful long ago and still breathtaking today, the house recently received an interior facelift from the talented Carol Youd of R.J. Fricks in Rome. Known initially as Landfall and originally comprising a hefty, 4,000-acre estate, a look at the home’s plentiful original features and craftsmanship will reveal it has been well cared for from the very beginning. For the last 70 years, the home was known as the Pickett-Wilson House because of the two generations through which it passed after being sold by the original family. “It was built between two oaks, one of which is still standing,” says Eulalie Pickett Wilson, who sold the home to Dan Baker in an auction last April. “It is one of the oldest in Cedartown.” It was Wilson’s family that modernized the house, adding central heat and air, renovating the kitchen, and building a barn and a garage. “There were other homes that were older than this one in the area, but [original owner] Julius Peek’s turned out to be closest to town,” adds Wilson, who as a young adult lived for a time in the original slave quarters while her parents lived in the main house. “Still, I used to have to ride a horse to get to town because back then I was out in the ‘country.’” Wilson knows much of the storied past of the estate, including supposed ghost sightings, visits from Sherman’s troops during the war, a drawing room that was used to store

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hay by sharecroppers, hollow panels in the molding to hide jewelry, treasures found in the attic – like an 1814 gun, and relics from Cherokee Indians that were uncovered on the main grounds. A cursory glance at the historic structure shows that it was obviously meant to be opened up and shared with others – created to welcome friends, family, dignitaries and anyone else who might darken the doors and walk its gorgeous heart pine floors. “We had huge parties, weddings and wedding receptions here; we loved to entertain,” says Wilson. “This house has brought

We wanted to focus on keeping the character of the original house, maintaining its grace and grandeur while updating it for today’s use and reflecting the homeowner. happiness to many people. I am very thankful that Dan now has it. He will be a good custodian.” When the new owner purchased the property last spring, he wanted to give the

house a refresh while respecting its history and standing in the surrounding community. “If you are going to have ownership of a piece of property like this one, you need

to do it right,” says Baker. “I, myself, am a general contractor – not an interior designer. I hire the best. I had some input but, quite honestly, I went with Carol’s recommendations on just about everything.” “Dan likes things kind of simple,” explains Youd. “We wanted to focus on keeping the character of the original house, maintaining its grace and grandeur while updating it for today’s use and reflecting the homeowner.”

Shades of rich crimson and ivory were chosen to set the mood for the home’s interiors, showcasing Baker’s love for the University of Alabama. To help bring out some of the original detailing, Youd was not afraid to try out some new techniques with faux finishes to complement the color palette. The scrolled wood trim along the outer skirt board of the grand staircase, which once blended in with its surround-

ings, now has a new life in a beautiful, soft gold patina. Many fireplaces and ceiling medallions in the home were also touched up with shades of gold, highlighting and better defining their curves and crannies. “Any time you have an architectural element, you need to play that up and make it pop,” says the designer. “I had more specialty painting done in this house than before – definitely something I will use in the future.”

To enhance the foyer and make it into more of the grand welcoming space it was meant to be, Youd replaced the main light source, a pendant dwarfed by the height of the ceiling and the staircase, with a beautiful, contemporary chandelier with antique touches. A sideboard from the previous owner’s maternal great-grandmother, also sold in the auction, now has prominent placement in the entryway, bringing the eye down and evening out the main hall. Magnificent plaster work in the Rococo style adorns the ceiling of a large, bright and open drawing room off the foyer. Two beautiful landscape oil paintings acquired in Atlanta hang over side-by-side fireplaces. Tall windows outlined in cotton damask curtains give the space a measure of casual formality. “I knew from the beginning we could do something special in here,” says Youd. The “casual” in casual formality can be observed at the center of the room, where a warm, large, wooden entertainment center houses a flat-screen TV perfect for catching the game. A leather-corded chenille wingback chair, an over-scale Chesterfield sofa, and a side chair embroidered with a large v3 magazine

“B” create an intimate space to gather friends at halftime, while other pockets in the room are perfect for talking out the contributions of Bear Bryant and other legends in college football. Anchoring the drawing room are precious family memories in the form of an antique chair that the homeowner was rocked in as a baby, a beautiful crystal bowl that belonged to his mother, and a black and white photograph of his father. Originally two identical rooms, Youd’s mix of new furnishings, finishes and Baker family heirlooms gives guests the

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feeling that the contemporary dimensions have existed since the home’s inception. Opposite the drawing room, an unexpected fresco of a Charleston, S.C., street scene over the fireplace, completed in 1847, creates a lovely focal point in Baker’s study. Some of the work from the same traveling painter is said to still exist in nearby antebellum homes in Cartersville and Cave Spring. Leather cornice boards with large nailhead trim were chosen to sit atop the room’s three windows, boding rather well with the tones and textures of a pine sideboard, a collection of arrowheads, and other elements that seem to bring the outdoors in. The main piece in the adjoining new bar room, originally the library, is a gorgeous, mahogany-veneered built-in, complete with a sink that instantly conjures up notions of an old English pub. A long-standing hole in an interior wall proved to be perfect for the room’s plumbing and was rumored to have been used for hiding valuables many ages ago. Shades of saddle and crimson wash the walls of this smaller, but useful and fun play space for adults, also just off the main hall. One of Youd’s favorite elements that remained in the house was the antique crystal chandelier that hangs in the elongated dining room. “It was also purchased at the auction,” explains the designer. “It is quite a statement piece.” Beneath the hanging centerpiece is a more utilitarian one, a massive dining table that extends out to 15 feet to seat 14. To add a more masculine touch in the room, Youd chose a rustic suede to contrast with

a large, loose paisley pattern for the table’s seating. Tall, sandy-beige silk panels with tubular pleats and a linen texture frame each window with just enough fabric so as not to overwhelm and draw attention from the ample natural light. Two windows outfitted with matching swags and cascades flank the grand room’s fireplace, all working together to warm up and contain the dimensions of this formal area. Still standing strong at something to the tune of over 170 years old, the stately Cedartown structure continues to exude a timeless and impeccable design for current and future generations to admire. Having only passed through three different families in its long history, a part of the lasting legacy of this house is that it has always been cared for by those who truly appreciate its sensible elegance and its ability to assist in demonstrating what it means to show southern hospitality. “I really enjoyed working with my client,” says Youd. “The home is grand but now relaxed and is the perfect place for friends and family to get together for a Bama game.” “I trust professionals to do their job and think what Carol and R.J. Fricks did is outstanding,” adds Baker. “The Wilsons had taken good care of the property for a long time, and we needed to do it justice – and I think we did just that.” VVV R.J. Fricks Voila is located at 420 Broad Street, Rome, and can be reached by phone at 706-291-8987. Also, be sure to visit them online at rjfricksvoila.com.

The Best Thing I Ever Ate at

It’s hard to eat healthy when eating out and this Salmon makes you feel like your cheating, when in reality your not. It’s always fresh and cooked to perfection, which is what keeps me coming back for more.” -Jenny Burch, Vice President: Cedarstream Team 360 on the Wild Caught Blackened Salmon with lemon burre blanc, served with sautéed kale and twice baked pototo This pork chop is always amazing. It starts with a phenomenal cut of meat that is succulent and cooked to perfection. Aside from the chop itself what makes me order it time and time again is the fact that they are always finding a new seasonal ingredient to pair with it that hits the mark each and every time.” -Benjamin Burch,Attorney: Mundy, Atkins & Burch on the Glazed Bone in Pork Chop with collard greens and potato corquettes.

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The Best Thing I Ever Ate at

The sushi arrangements that Pako prepares are some of the best I’ve ever had, and having traveled world-wide, I’m a hard critic. My family loves to eat good food and we get it here because the sushi is always fresh.” -Wendi Herndon

R u S a n ’s Ro m e | 1 0 0 4 N B r o a d St , Ro m e , G A | 7 0 6 . 3 1 4 . 9 3 3 6 v3 magazine

Let’s Talk Turkey TEXT OL IVER ROB B IN S

So how does venison and oysters sound for this year’s Thanksgiving? This turkey says he needs a break.

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s we watch department stores erect six-foot candy canes, reindeer (all with red noses of course), and enormous snow globes housing the man with the red suit and white beard, it can only mean one thing … it’s Thanksgiving once again! Retail establishments generally hop right over a full month on the calendar and move on to a more lucrative sales time in the holiday season. However, we at V3 Magazine wanted to slow the shopping season down for a bit to celebrate the mascot of another – equally enjoyable – day near the end of this great month of November. For this feathered fellow will fill bellies instead of stockings as we wrap side dishes in foil right before they enter the oven and trim the dinner table instead of the tree. Hopefully everyone’s guessed that the star of this story is not Old Saint Nick but the Tryptophan Tom we all know and love, the Thanksgiving Turkey. Whether you head into the woods to bag a bird for yourself or search for the perfect set of drumsticks at your local grocer, there is little doubt that Thanksgiving tables all across America will be the resting place for a good, old-fashioned turkey dinner. We smoke them, roast them, fry them, stuff them with deliciousness and inject them with flavor, all with little thought as to why we use this particular fowl to celebrate all that we are thankful for. With a little research, we were able to

shed some light on why this has become the symbol of the yearly tribute to our heritage, home and the Americans who share them with us. However, what seemed like a cut and dry answer – because the Pilgrims ate turkey – is not entirely the case. This subject has eluded many historians due to the lack of records detailing the first celebratory dinner of thanks held by our forefathers. We were, however, able to dig up some interesting tidbits of info – via the old trusty internet – that give us a good idea of why the gobbler is our choice of cranberry-smothered protein today. According to History.com (a site supported by the History Channel), the Pilgrims and the Wampanoag Indians started this shindig in 1621 to celebrate the autumn harvest, and we have since structured an entire national holiday around a journal excerpt from one early settler’s account of the prep work for the big day. “While no records exist of the exact bill of fare, the Pilgrim chronicler Edward Winslow noted in his journal that the colony’s governor, William Bradford, sent four men on a ‘fowling’ mission in preparation for the threeday event,” states the website. “Wild – but not domestic – turkey was indeed plentiful in the region and a common food source for both English settlers and Native Americans. But it is just as likely that the fowling party returned with other birds we know the colonists regularly consumed, such as ducks, geese and swans. Instead of bread-based stuffing, herbs, onions or nuts might have

been added to the birds for extra flavor.” So, if turkey wasn’t the star of the show, then what meat did the ladies roast over the spit? Before the women ask, “Why it is assumed that they were in the kitchen during this affair?” there is some historical data that says this supper was more about politics and positioning in a new land than it was about family giving thanks. And, as history tells us, women were often unwisely left out of this process. So, we will stray from the bird for a moment to address this claim. An excerpt from npr.org details the guest list that was likely early on in the holiday’s history. Journalist Robert Krulwich from Georgia Public Broadcasting reports: “About 50 Pilgrims came. Plus 90 Wampanoag Indians. Says the writer Andrew Beahrs, ‘About two of every three people there were Wampanoag.’ (Maybe that is why, in the middle of the party, the English took out their muskets and ‘exercised arms,’ which Beahrs says was probably target practice, their subtle way of saying, ‘Guess who's got the firepower here?’) “The only eyewitness account mentions ‘some 90 men.’ This was a political gathering. The Wampanoags and the Pilgrims were cementing a military alliance. Massoasoit, the Wampanoag king, was there. So was the English governor, William Bradford. The first Thanksgiving was mostly a guys-only event where the English women, says Beahrs, ‘were likely doing the bulk of the cooking.’” Now that we’ve cleared the air – and

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If you don’t let your children order your meal for you at a restaurant, why would you let them plan something as important as your funeral?

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given our smarter and often more capable sex the credit they deserve – let’s get back to the meal, shall we? Because of the species of animals indigenous to the new America, it is likely that venison and shellfish accompanied the water fowl on the table. In fact, there was once a discussion between Ben Franklin and others on what role the turkey would play in our national heritage. Research completed by the staff of wonderopolis.org chronicles a national debate that could have left Thanksgiving tables and the dollar bill looking very different than they do today. “The wild turkey is a native bird of North America. As a result, Benjamin Franklin claimed this made the turkey a more suitable national bird for the United States than the bald eagle,” says the website. “Not everyone agreed with Franklin, however, and the bald eagle became the national emblem for the United States in 1782. The bald eagle may be America’s bird 364 days a year, but the turkey has one day all to itself – Thanksgiving.” Thank goodness we got the turkey as a meal and not a national symbol. We do know the turkey is very tasty but it just does not carry the same regal statue as our beloved bald eagle. Although, the bald eagle may very well go great with sweet potato casserole and mac and cheese, there is just no one willing to incur the hefty fine and possible jail time to find out now. Over the next 250 years or so, cookbooks and politicians continued to state their case for turkey being the marquis dish at Thanksgiving. Abe Lincoln made it official by declaring Thanksgiving a national holiday. Today’s spread is a result of Mr. Franklin losing his side of the argument and our tummies are forever grateful to his opposition. This fine fowl has strutted a long way to get to our tables on Thanksgiving and we thought it proper to give a few avenues it has traveled to get to the end of our forks. No matter what we eat on Thanksgiving Day, let’s just remember that we are all connected by a rich history and have more than enough to be thankful for as Americans. Happy Thanksgiving to all, and here’s to new traditions around your table.VVV

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The Dish urlee s Fish House & Oyster Bar

Rome, GA Est. 2012

100 Covered Bridge Road Euharlee, GA

PH: 700-383-3383 www.johnnymitchells.com Open everyday from 11am-9pm Johnny Mitchell’s has hand-cut steaks, fresh seafood selections and authentic barbecue slow-smoked over cherry and hickory wood. Come experience the fusion of Southern hospitality and fine dining.

Whatever you are in the mood for, you’ll find a homemade meal at our Smokehouse that will bring you back again!

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2817 Martha Berry Highway Rome, GA 30165

PH: 706.291.8969

Hours: Mon -Thu: 11:00am- 10:00pm Fri - Sat: 11:00am-11:00pm Sun: 11:00am-9:00pm

WOW strives to serve the highest quality of food with the freshest ingredients. You will leave saying “WOW! What a Place!” Famous for: Wings and over 17 signature sauces to choose from!

www.schroedersnewdeli.com

www.lascalaromega.com

406 Broad Street Rome, GA 30161

413 Broad Street Rome, GA 30161

PH: 706-234-4613

PH: 706-238-9000

Hours: Mon-Thur: 11:00am-10:00pm

Hours: Mon - Sat: 6:00pm-10:00pm 400 Block Bar & Lounge: 4:00pm-1:30am

Fri-Sat: 11:00am-10:00pm

Schroeder’s menu includes sandwiches, calzones, soups, salads, potato skins, nachos, wings, and more. And don’t forget our pizza! It’s the best in town... Ain’t nothin’ mellow about it! (Draft and Bottled

Live music each weekend.

La Scala offers both first-rate service and terrific Italian Cuisine in an upscale casual atmosphere. 50% off cafe menu from 4:00-6:00 p.m.

227 Broad Street Rome, Georgia 30161

PH: (706) 204-8173 www.curlees.com Hours: Mon-Thurs: 11:00am-9:00pm Fri-Sat: 11:00am-10:00pm Curlee’s offers casual dining, fresh seafood, hand-cut steaks, chicken and more! It is located on Broad Street in the center of the city, and it has a family-friendly atmosphere!

Takes Reservations, Walk-Ins

Beers also offered) Famous for:

Welcome, Good For Kids, Take

Their Roast Beef Relief!

Out, Catering and Waiter Service

www.getjamwiched.com 510 Broad Street Rome, GA 30161

PH: 706-314-9544

Like us on FACEBOOK Mon-Sat 11:00am-3:00pm

Jamwich - Serving distinctive sandwiches, salads, and soups. Sandwiches built with the finest ingredients: Boar’s Head meats and cheeses, Zelma’s Blue Ribbon Jams and Jellies, fresh sourdough bread, premium Boars Head thick cut bacon and farm-to-table produce.

595 Riverside Parkway Rome, GA 30161

PH: 706-233-9960 Hours: Sun -Thu: 11:00am-9:00pm

Fri - Sat: 11:00am-10:00pm

Fuddruckers catering can help you feed just about any size group, anytime, anywhere. Our menu will please the most discerning tastes and meet the high standards you require. We know how to make your event spectacular with the WORLD’S GREATEST CATERING.

3401 Martha Berry Hwy Rome, GA 30165

PH: 706-291-1881 Hours: Sun -Thu: 11:00am-10:00pm

Fri - Sat: 11:00am-11:00pm Dine in, Take out, or delivery...

Authentic Italian is what we do! We have enjoyed great success by providing our guests with a casual, friendly atmosphere and excellent service. In addition to the healthy portions of our food, you will see our entrees range from homemade sandwiches, pizzas and calzones to pastas, chicken, veal and seafood dishes. www.romamiagrill.com

Make it a meal worth remembering. Where to eat in Northwest Georgia. v3 magazine

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www.gordonhospital.com | 1035 Red Bud Rd | Calhoun, GA 30701 | 706.879.4741

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