Enjoy Cherokee Magazine January/February 2024

VOL. 12 | ISSUE 1 | JANUARY/FEBRUARY 2024

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SERVING UP YOUR FOODIE FAVES IN CHEROKEE COUNTY

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BANANAS + BEEHIVES BIZARRE COFFEE C’EST LA VIE FLOURISH CAFÉ FRIK & FRAK MARKET J. MICHAEL’S PRIME MARLOWE’S ORIGINAL NINA’S PIZZA KITCHEN PRIME 120 THE LOCAL GRAZE

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Chattahoochee Technical College / 30

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Cherokee Floor Covering / 34

Raymond Werner, Digital Media Specialist Bobbie Christmas, Senior Editor Laurie Parente, Designer Angela Chambers, Writer Leana Conway, Writer Rebecca Johnston, Writer Cindy Pope, Writer Brooke Schmidt, Writer Barbara Schneider, Writer Emma Tyler, Writer Ashley Velez, Writer Jennifer Allen, Account Executive

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Renovation Sells / 18

Nick Feehery, Intern

Sweety’s Café & Ice Cream Bar / 45

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Woodstock Funeral Home / 35

Photo Credit: Tinika Bennett Photography

Enjoy Cherokee Team

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Family Love & Kitchen Traditions

By Cindy Pope

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Our Stories

[table of contents]

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Recipe for Success

By Angela Chambers

25

Downtown Woodstock Gets ‘Bizarre’

By Makenzie Bird

28

Building Community in Canton

By Brooke Schmidt

38

Gluten-Free Goodness

By Barbara Schneider

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Public Art Gets Personal

By Ashley Velez

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Hayden’s Review

[featured story]

featuring C’est la Vie

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A Zest for Life

By Leana Conway

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New Hive, Same Sweet Treats

By Rebecca Johnston

Photo Credit: Bronson Kurtz

TO UR LIST

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Market Recipes featuring Marlowe’s Original

32

Ready to Flourish in Hickory Flat

By Emma Tyler

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A Zest

FOR

INSPIRATIONAL, FUNNY, EMPATHETIC...

MANDY YOUNG SIGLEY IS ALL OF THE ABOVE, IN SPITE OF A LIFELONG BATTLE AGAINST A CONDITION THAT BAFFLED DOCTORS FOR YEARS. STORY BY Leana Conway, Woodstock Resident

life W

aiting for Mandy Young Sigley at Ipp’s Pastaria in Woodstock, I worried: the front door is heavy; should I stand by the door, ready to help? There are two steps down to the dining room; maybe we should eat in the bar. Oh no, it might be hard for her to get onto the bar stool. Perhaps I should carry her over the steps. Definitely not!

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Maybe I should pull her chair out for her. I do it for able-bodied people, but… The door to Ipp’s flies open and an exuberant blonde woman blows in and negotiates the stairs effortlessly. Before I can even stand up, she sits down and orders a tea as sweet as her megawatt white smile. Her disability is forgotten.

We are simply two women sharing the ups and downs of life.

Mandy is inspirational, funny, and empathetic, but she is also down to earth. She doesn’t sugarcoat how arduous her journey has been, and she gives all the credit for her survival to her faith and her family.

First we address what Mandy calls the elephant in the room: her missing leg.

Health Spiral In April 2023 Mandy and her parents, Speed and Lisa Young, traveled to Bethesda, Maryland, to celebrate the retirement of Dr. John Gallin, the physician whose research led to Mandy’s breakthrough diagnosis.

(L-R: Speed Young, Lisa Young, Dr. John Gallin, Mandy Young Sigley)

Born to Lisa and Speed Young in 1981 in North Carolina, Mandy was a healthy baby until she developed her first infection at nine months old.

What followed was a cascade of devastating illnesses.

She had spinal meningitis three times, strep throat, scarlet fever, double pneumonia, and a stroke that left one side of her body paralyzed. She fell into a coma three times and underwent seven surgical procedures, all before she reached four years old. With each critical illness her body never ran a fever or showed symptoms, allowing each condition to progress to dangerous proportions.

Mandy’s doctors were perplexed by what was going on. She was sent to Houston, Texas, to meet with the doctors of David Vetter, the “Bubble Boy” who was placed in a complex containment management system for severe combined immunodeficiency. The doctors decided that if they knew what Mandy had, they would have done the same with Mandy at birth, but by the time she reached age four, it was too late.

She was diagnosed with a low white blood cell count, but other than that, Mandy’s condition was unknown to science.

ABOVE Family Feud equals family fun! Mandy and her family appeared alongside funny man Steve Harvey on the classic game show.

(L-R: Speed Young, Lisa Young, sister Alex Young Crawford, Steve Harvey, Mandy Young Sigley, and cousin Ryan Miller)

RIGHT Piñata. Leg Lamp from A Christmas Story. Shark attack victim. Mandy has pulled off some memorable Halloween costumes with a splash of her signature humor.

Photos Courtesy of Mandy Young Sigley

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The Young family had to return home and hope science caught up before their daughter died. What a terrifying thing! Mandy’s parents were told nine times to say goodbye to their daughter because doctors believed she would die.

A Cheerleader Arrives

Lisa and Speed made the decision not to have any more children. Mandy consumed all their time, their finances were complicated, and their greatest fear was that another child would have the same disease.

When Lisa shared the decision with her doctor, Dr. Alexander disagreed, telling her, “You must have another child. Mandy’s sickness is so rare that it is not an issue, and [she] will probably die. Another child will help you grieve and keep you going.”

A ZEST FOR LIFE | Leana Conway Dr. Alexander passed away six months before Lisa and Speed’s second child, Alex, was born, named after the doctor who encouraged them to have her. Alex and Mandy became a beautiful sister duo from the start. The years have only strengthened the bond the two strong women share. They are each other’s biggest fans, and Alex’s three daughters are precious to Mandy.

Life on the Edge

As Mandy grew, the time between Mandy’s sicknesses grew, and the family hoped perhaps she had outgrown her disease.

Alas, their hopes were dashed when a small cut on her calf became infected and raged out of control, developing gas gangrene and septicemia, bacterial blood poisoning.

Given the bleak prognosis, Lisa and Speed consented to amputating her left leg and hip in June 1990, which would give Mandy a 3 percent chance to live. Without the surgery, doctors felt certain she would die.

During surgery her lungs collapsed, her kidneys failed, and her heart stopped. Put into a medically induced coma, she then stayed in a coma on her own until finally waking up just before her ninth birthday.

Above the Pain

Mandy says that during surgery, she had a near-death experience. She felt her soul float above the table. She recalls, “I could see all the chaos below, all the doctors and nurses scrambling to save my life, and I just didn’t care; it was fine.

I felt completely calm. I saw the brightest white light, but it didn’t hurt my eyes at all. I could feel a presence all around me. It spoke, but not outside of me, like a voice inside of me, and said, ‘Go back. It isn’t your time.’”

During recovery Mandy had to learn to sit, walk, and navigate the world on crutches. She also had to live in isolation for a year after her amputation. The recovery was grueling, painful, and time-consuming.

Finally doctors referred Mandy to the National Institutes of Health [NIH] in Bethesda, Maryland, one of the world’s foremost research institutions. It was there that Mandy met Dr. John Gallin, who studied her case for thirty-three years and became a vital person in her life.

At Last, a Diagnosis

In 2004 Dr. Gallin’s research, tests, and studies resulted in Mandy being the first person in the world to be diagnosed with IRAK-4 deficiency. Since that time forty-nine others have been diagnosed with the disease.

According to the National Organization for Rare Disorders, IRAK-4 deficiency is caused by mutations in the IRAK4 gene. It affects the immune system and results in severe bacterial infections. Studies revealed a one-in-a-million chance for each of Mandy’s parents to have a mutated gene, a onein-a-billion chance they would have the same mutated gene, and one-in-all-the-world chance that they would find each other and have children. Even then, the couple’s children have

a one-in-four chance of inheriting the condition because of the genetic lottery of parents’ genes. Mandy’s doctor told her that statistically, she won the genetic lottery.

Mandy agrees with the doctor that she won the lottery because she is able to see the big picture. She says, “Out of all the people in the world, God chose me to do this for him. Scientists have never been this deep into the immune system before, and what they are learning from me, as well as discovering my disease, has helped them learn about lupus, arthritis, cancer, and heart disease. What I have been through may have helped millions. What a job, and how much God must trust me to do this for him!”

Iron Bond

Statistics don’t favor parents staying together when caring for a chronically ill child. Lisa and Speed faced their daunting challenge as a family, never letting anything split the family unit. Mandy’s disease was the family’s disease, and they battled it together. Speed worked nights and Lisa worked days, so someone was always with Mandy. The grandparents on both sides helped, and their faith family kept them going with donations, meals, and help whenever needed.

Mandy recalls, “Other families were going on vacations. My parents were pulling my sister out of school, and my dad was taking vacation days to go to the NIH in Maryland. We treated it as a family vacation.”

Mandy gives her mother, Lisa, much credit for keeping her alive, describing her as a force of nature and a mama bear that always protected her. Lisa comments, “I prayed without ceasing. I trusted my intuition. I wasn’t afraid to respectfully challenge a diagnosis or reason for a procedure or keep calling for test results from doctors. Never lose hope. God can change your situation. Have Faith; God is still in the miracle-making business.”

‘‘

Other families were going on vacations. My parents were pulling my sister out of school, and my dad was taking vacation days to go to the NIH in Maryland. We treated it as a family vacation.”

— Mandy Young Sigley

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Over the years Mandy’s health crises have grown infrequent and subdued, and she has built a beautiful life. Now a wish maker for the Make-A-Wish Foundation, she meets with Make-A-Wish Foundation recipients, hears their wishes, and then throws a party for them, telling them how their wish will happen.

Another important part of Mandy’s life is public speaking. Initially she fought the call to speak, but then, she says, “The Lord spoke to me and said, ‘I have let you live through things no one else has lived through. I have given you a personality where you would talk to a rock and a mouth that won’t shut up. Why won’t you speak for me?’” Mandy, who has endured more than a hundred hospital visits so far, surrendered to sharing her inspiring story. Her message is simple: “A positive attitude and faith in God can get you through even your worst days.” She insists, “The things you are going through develop you into who God made you to be.”

Lemonade Life

Into her thirties, Mandy felt quite complete in her singleness and didn’t see it changing. She had dated but never felt the connection she was looking for, until fate stepped in. Lemons have been a recurring theme in Mandy’s life, as she had always wanted to name her ministry Lemonade Life but had been talked out of it. It’s only fitting that a discussion about a glass of sweet tea full of lemons sparked a conversation that hasn’t stopped.

Mandy first met William Sigley through Instagram when he complimented her beautiful smile. She brushed it off as a simple flirtation, but a year later their courtship began. Mandy tears up when she says, “William is everything I prayed for and things I didn’t even know I needed.” William has four children, and Mandy feels blessed to be their bonus mom.

Mandy and William’s wedding had a lemon theme, filled with shades of pink and yellow, lemons in glass vases, and—to symbolize the unity of the new families—dirt from both parents’ homes mixed in a pot into which Mandy and William planted a lemon tree that now resides at their house.

Tasty Connection

William is a chef and with his business partner Jason Sheetz is part owner of a restaurant group called Succulent Hospitality, which includes Prime 120 in Downtown Woodstock and Under the Cork Tree in the Prado shopping center in Sandy Springs.

The duo’s next ventures include three new restaurants coming to Downtown Woodstock’s Adair Park: Roberto’s, an open-kitchen concept authentic oyster bar; Oishii, a sushi noodle bar; and Kung Fu Bar, inspired by the cuisine of Tokyo.

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A ZEST FOR LIFE | Leana Conway Meeting William at Prime 120 in Woodstock is different from talking with Mandy. It is like seeing the other half of a whole. Where Mandy is a bright Broadway light, William, with his striking blue eyes, is a warm, cozy candle that illuminates the room.

When asked about how Mandy has made his life better, his answer is, “In every conceivable way. Being with her has made me more compassionate, more outgoing, more loving, nicer. We are so compatible.

This is what I was looking for. We are constantly together, and we both love it.”

Mandy steps in and they debate who has made whom more compassionate. The couple is adorable.

Talking about his wife’s work with the Make-A-Wish program, William beams with pride. “Mandy is amazing with the kids. [At the] last minute the wish granters asked her to take five kids, and she did a great job,” he shares.

Inner Peace

Mandy reminds us, “We are created to do hard things. I know my purpose, and that brings such peace. Not everyone can say that.”

Mandy’s current health is good, but she must remain vigilant for any changes and act quickly. While her case is still being studied at NIH, she faces future surgeries and lives with chronic pain. She leans on her beloved mother’s mantra, “You get ten minutes to cry and scream, then we get ready for battle.”

Mandy has a favorite tank top emblazoned with “Leg Story: $10.”

Now that you’ve saved the ten dollars, donate it to Make-A-Wish at Wish.org.

ROBERTO’S OYSTER BAR

Roberto’s Oyster Bar is named after William Sigley and Jason Sheetz’s longest employee, Roberto, a gregarious, diligent, dependable employee with a massive smile and who was always whistling a tune.

He was also the fastest oyster shucker around.

Roberto passed away in 2020, a victim of Covid-19. The restaurant is a homage to a dear friend with a heart of gold gone too soon.

The restaurant will serve only the best oysters and shellfish from around the world.

MANDY also works as a travel agent specializing in Disney Parks and Cruises.

She is also available to provide travel support and services to special needs individuals and their families.

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Family Love 󰑡󱁮󱁤 Kitchen Traditions STORY BY Cindy Pope, Woodstock Resident

B

rother-and-sister duo Francy Deskin and Frank Connor—nicknamed Frik and Frak by their parents— turned their hobby into Frik & Frak Market, and the Hickory Flat community has welcomed it with open arms and watering mouths. Why? With one taste, customers appreciate Frik & Frak’s talents for preparing authentic Italian sauces and tasty pastries.

Lifelong Passion

Francy and Frank were youngsters when Camille Marciante, their mother’s good friend, taught them how to make authentic Italian spaghetti sauce. Those lessons sparked their lifelong passion.

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s Brother and sister Frank Connor and Francy Deskin opened the doors to Frik & Frak Market on Lower Union Hill Road in Canton in summer 2023.

While Frank experimented with various sauce recipes, Francy graduated from the Culinary Institute of America in New York and joined Frank in their new venture with her baking expertise.

“Cooking matters to us,” Francy states, “and with our name on the label, we wanted to do it right.”

Making authentic Italian pasta sauces in small batches and selling at local farmers markets helped their sauce business grow, Frank explains. Francy agrees. “We gave free samples at the farmers

markets and had face-to-face conversations with our customers.”

The taste alone created a 75 percent capture-rate of customers.

Frank comments, “I’ve seen customers actually cry when they taste our pasta sauce because they say it reminds them of their mother’s and grandmother’s cooking.” It’s because of the natural ingredients, he emphasizes. “We use real San Marzano tomatoes imported from Italy and fresh basil, garlic, onion, shallots, and parsley. Those fresh ingredients make all the difference.”

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FAMILY LOVE & KITCHEN TRADITIONS | Cindy Pope One day an unexpected opportunity occurred. “A woman came in with fresh blackberries and asked if we could use them,” Francy recalls. “There were so many berries that for the next week I baked blackberry-orange muffins for the market.” That event led to Frik & Frak partnering with local farmers to purchase fresh produce, pecans, and fruit for pastry dishes, jams, and soups that Francy prepared. “When the bounty presents itself, we are here for it,” Francy says proudly. In a defining touch, the freshly baked pastries are served on real china plates—an elegant way to present the delectable sweets. Frik & Frak Market welcomes customers to come in, sit down, and take the time to enjoy the food. “And do so mindfully,” Francy adds.

Just the Beginning Frik and Frak Market is located at 2805 Lower Union Hill Road in Canton. The shop is open Monday through Saturday from 8:00 a.m. to 6:00 p.m., and on Sundays from 8:00 a.m. to 2:00 p.m.

Francy adds, “Every ingredient that goes into our pasta sauces can be pronounced, and no sugar or preservatives are added. Those fresh ingredients speak to our authenticity. Five-star in a jar is what we are all about.”

Once customers experience Frik & Frak sauce, they appreciate the extraordinary taste and come back to purchase sauces again and again. Francy laughs, relating that customers tell them daily that their families thoroughly enjoy meals prepared with Frik & Frak sauces.

Expanding the Dream

As the business grew, Frank discovered a parcel of commercial land for sale in Hickory Flat. The area appealed to him because Cherokee County, he says, “is so beautiful, the people are so nice, and the southern vibe is great.”

When he and Francy first strolled through the building, they envisioned what their market could be and discussed where to set up the kitchen and how to place the pastry market in the front.

Rustic farm influences and art from local artist Brandon Luther of Southern Bit decorate the market and make it feel like a country home where customers feel welcomed.

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Francy and Frank’s passion for genuineness is in everything they do. “It matters to us. Our team is highly creative. Everyone is on board with the same level of commitment for real food,” Francy stresses.

“We’re just beginning to scratch the surface,” Frank adds.

They have rolled out a new sandwich-based lunch menu.

He explains, “By focusing on one sandwich per day, we’re going to make lunches so good that Frik & Frak’s will become a daily destination.”

The sibling combo also plans to open the area to celebratory events, obtain a liquor license, and establish other locations.

“We’re an unfolding blossom,” Francy states.

The growth of the Frik & Frak brand continues. Its artisanal pasta sauces are now available in Whole Foods, Sprouts, and some Publix stores. Frank laughs as he remembers receiving the company’s first commercial contract and admits, “That was a bottle-popping moment.”

Francy and Frank’s parents, Betty and Frank Connor—for whom Frances “Francy” Connor Deskin and Francis “Frank” Connor, III, are named—are proud of what the youngest two of their six children have accomplished. Betty’s Chicken & Dumplings and Frank’s Chili, among other dishes, are customer favorites in the market. The parents appreciate how their recipes carry forward to bring the meaningful and sentimental impact of family love and kitchen traditions.

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Treats

N

i H v e , w e et

Sa me Swe

STORY BY Rebecca Johnston, Canton Resident

L

aurie and John Sutton are stirring up a buzz by taking their bakery, which specializes in French pastries and breads, to a whole new level at a brand-new location.

As the owners of Bananas + Beehives, the couple pivoted their bakery business in the last two years from retail only to retail and wholesale and then moved it to Woodstock, where they offer a shared kitchen concept—That Borrowed Kitchen—to other bakers.

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‘‘

First, when we started, I was going to offer croissants and cookies, and it just grew into what it has become today.”

— Laurie Sutton, owner, pictured below with husband, John

NEW HIVE, SAME SWEET TREATS | Rebecca Johnston

Couple Cooks Up Dream Baking Business

Laurie and John’s journey began in 2021 when a local business approached them to provide wholesale baking. At the time they were located in historic downtown Canton in a storefront on North Street where they served up a menu of delightful baked goods and treats, along with hosting fun-filled events.

In February 2023 the couple closed the Canton bakery to walk-in business and in July moved from Canton to the Woodstock area. Now Bananas + Beehives continues to offer pastries, events, and catering at its new location, 1600 River Park Boulevard, Suite 101, in Woodstock.

The bakery also provides wholesale baked goods to a long list of local eateries and coffee shops.

“Being asked to do wholesale baking really changed the trajectory of our vision, and we kind of loved it. It helped us to get more involved with other local businesses as well as the community. We started off back in 2020 offering cookies and croissants, and our menu grew as we grew. Now we typically work with our retail and wholesale customers to create pastry based on their needs and try not to limit our offerings to a specific menu,” Laurie explains.

For retail orders Bananas + Beehives customers can call Laurie or email an order and set up a pickup time. “For our in-house events, such as birthday parties or showers, we send out an information sheet when an inquiry comes in, and events can be booked directly through us,” Laurie says.

In addition, the store’s new companion business, That Borrowed Kitchen, offers day rentals of a shared commercial kitchen for those who don’t have access or may not have the capital to invest in their own private commercial kitchens. The commercial kitchen includes a prep area, ovens, equipment, and spaces such as dry, refrigerated, and freezer space. “Tenants can also hold classes and other small events in our facility,” Laurie points out. “Our target market would be anyone in need of a commercial kitchen for their smallbusiness needs. We are currently building out the website for That Borrowed Kitchen. On the website there will be an application page as well an information page for those interested.”

Bananas + Beehives Takes Flight

If interested in retail products, catering, or events, visit BananasAndBeehives.com.

If interested in shared kitchen space, visit ThatBorrowedKitchen.com for more information.

Bananas + Beehives and That Borrowed Kitchen are a dream come true for Laurie, a New Orleans transplant, and husband, John. For Laurie it began with a lifelong love of baking and the desire to share her passion for baking. “I come from a long line of cooks and bakers. For as long as I can remember I have loved baking. I love the challenge of it.” Laurie reminisces, “When I was younger I loved to help my mother cook, and when she was finished, she would let me have the kitchen to bake. I would be in my own little world.”

After Laurie met and married the love of her life while he was in the U.S. Navy and stationed in New Orleans, the couple moved back to John’s home state of Florida. Eventually his career brought him to north Georgia, which is when the two discovered Cherokee County.

Laurie chose the name Bananas + Beehives for her shop after seeing it in a blog. She decided originally that it fit her plan to be flexible in what she offers daily at the bakery, rather than tying her to one product, and as she expands the scope of the business, it continues to fit.

“First, when we started, I was going to offer croissants and cookies, and it just grew into what it has become today,” she says.

Regulars and new customers alike fall in love with Laurie’s wide assortment of croissants.

The croissants, both savory and sweet, are offered in a variety of flavors, including almond, chocolate, feta and spinach, and plain. Cookies continue to be a fan favorite as well. Laurie says cookies are a favorite of hers and her customers, and it was the first recipe she developed and perfected. For her cookies she starts with a base of vanilla, oatmeal, or peanut butter and

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NEW HIVE, SAME SWEET TREATS | Rebecca Johnston

adds ingredients to stir up everything from chocolate chip to dark chocolate strawberry to marshmallow fruity cereal to chocolate-covered espresso-bean cookies.

Grazing boards are becoming an increasingly popular choice of Bananas + Beehives customers. Similar to a charcuterie board, instead of meats and cheeses, Laurie’s boards feature bite-sized desserts, savory pastries, cookies, mini tarts, cupcakes, petit fours, and other sweets. She offers a breakfast grazing board with pastries, tarts, and muffins perfect for brunches and early morning gatherings. Her lunch boxes are also popular with retail clients.

That Borrowed Kitchen

Laurie says when she first got started in the baking business in Cherokee County, she had trouble finding space to rent. She and John looked for a shared kitchen, but there were none to be found in close proximity. That knowledge led her to open That Borrowed Kitchen so she could help other cooks in similar situations. “We had people coming to our shop in Canton who wanted to rent our kitchen, but it was small, and we were busy. We knew we wanted a bigger space. When we bought our new facility, we decided to open it to others, because there are a lot of home businesses out there. Basically it is a production kitchen.”

Shared kitchens provide a sense of community. Users benefit from the advice and experience of fellow operators. Renting kitchen space makes the most sense when a small business doesn’t have the room or the right equipment to cater an event. The advantage of a shared kitchen is that renters use and pay for it when they need it, so they don’t have the expensive overhead of maintaining the space and equipment full-time.

Laurie says those who cook for farmers markets, fairs, and festivals, as well as caterers and small batch bakers are perfect customers for That Borrowed Kitchen. “We rent out space and time for a full day.”

Bananas + Beehives also continues to be available for a variety of fun-filled events, including birthday parties and showers.

The couple also plans to offer classes, baking events, and team-building events.

BANANAS + BEEHIVES and THAT BORROWED KITCHEN are located at 1600 River Park Boulevard, Suite 101, in Woodstock.

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RECIPE

FOR

SUCCESS STORY BY Angela Chambers, Canton Resident

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E

lliott Wilson’s senior project at Sequoyah High School in 2007 was an assignment that causes stress for many high school students. For Elliott, however, it was only the beginning of his distinguished culinary career.

Elliott, the executive chef at J. Michael’s Prime steakhouse in Canton, says he always enjoyed helping his parents prepare meals, and cooking brings back those memories of family. He recalls, “My earliest memories are of being in the kitchen with my family, watching my parents cook, and then enjoying meals together.”

Warm nostalgia and his love of cooking led Elliott to a job at Featherstone’s Grille at BridgeMill while he was still in high school. He learned basic culinary techniques and management skills from the team there. “I loved cooking and decided I wanted to go to culinary school. Most of my classmates were thinking about traditional schools, but I couldn’t imagine doing anything other than working in a restaurant.”

Easy Choice

When Elliott’s teacher explained the requirements of a senior project—a verifiable venture that relied on the student’s interests and career goals—Elliott didn’t hesitate. He knew his endeavor would involve cooking. Working at Featherstone’s gave him the advantage of having a chef as a mentor and the resources to plan and execute a big dinner as his final project.

Elliott says he had to convince his teacher that he wasn’t cooking just a simple meal. He had to persuade her to accept that he could plan a large-scale meal for a party of twelve, work with sous chefs, and cook each high-end steak to order. While many students either forget their senior project or don’t hold fond memories of the process, Elliott’s time at Sequoyah shaped his future.

After Elliott earned a bachelor of culinary arts management degree from The Art Institutes of Atlanta, he began an impressive career climb. He worked as a sous chef at Lake Arrowhead Yacht and Country Club, BridgeMill Athletic Club, and then Indian Hills Country Club. He became the executive chef at BridgeMill Athletic Club before joining Shelly and Mike Farrar at J. Michael’s Prime in 2018.

Shelly Farrar, also the co-owner of Riverstone Corner Bistro, had always wanted to own a steak restaurant and found the right opportunity when the former owner of J. Michael’s Prime decided to sell. “It was Mike’s and my hope that the community would want to have a fine dining family restaurant close to home,” Shelly explains.

Elliott has known the Farrar family since he was eleven. Elliott and the Farrars’ son Michael went to school together and stayed in touch. Shelly says Elliott is like a son in her family. When it came time to name a chef for J. Michael’s Prime, Shelly knew Elliott would be the right choice.

“He had worked for us in the past. We knew he had a great work ethic and was someone we could trust to carry out our vision.”

Dream Job

To Elliott working with the Farrars was a dream job. He had always wanted to work with them and wanted to be back in the Cherokee County community. Returning to his roots meant he got to see his favorite customers, meet new ones, and develop even more relationships in his home county.

No stranger to juggling the tasks that come with running a fine dining kitchen, Elliott’s culinary resumé includes Lake Arrowhead Yacht & Country Club in Waleska, BridgeMill Athletic Club in Canton, and Indian Hills Country Club in Marietta.

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RECIPE FOR SUCCESS | Angela Chambers Elliott has since learned a great deal about collaborating with a big team and running a business from the kitchen. “Everything falls back on the executive chef. Having a good sous chef is important, and the line has to work together. Communication is key.” He says that managing people is the most difficult part in that you must have the right people who work together as a team; the cooking is the easy part.

Some of Elliott’s favorite experiences, he says, are creating tasting menus and hosting monthly special dinner events at J. Michael’s Prime. The events give him a chance to prepare dishes not normally on the menu, create special wine pairings, and introduce new culinary experiences to the community.

“My favorite dish to make would be the chef specials. I love getting to use different proteins and game, like elk, and adding a twist to all of these dishes to make them seasonal,” he elaborates.

Leisure Time

One thing I’ve learned from Elliott is that hard work and passion will take you far, and also not to take your job too seriously. Work can be really enjoyable if you just have fun with it.”

Happy to create a life and career in Cherokee County, Elliott says, “I love interacting with customers. I don’t want to stay in the kitchen and never see anyone. One of the best parts

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of my job is seeing the regulars and being part of this community.” There is one downside, he admits. The most surprising thing he’s learned about being a chef is how much his back hurts.

In his off-time Elliott relaxes on the golf course, travels around the country when he gets a chance, and especially enjoys trying new dining experiences.

His favorite restaurant has been Saison in San Francisco, and not just the food. “From a chef ’s perspective, I appreciated the craft and being able to watch and understand what went into creating the dishes,” he explains.

Elliott’s favorite food might even surprise you: pizza with jalapeños and green onions.

Not many of us knew what we wanted to do when we were sixteen. Luckily for those of us in Cherokee County who love to dine at J. Michael’s Prime, Elliott followed his passion and turned his love of cooking into a successful and satisfying career.

— Shannon Drennan, Bartender, J. Michael’s Prime

Sabrina Kaylor, Owner

‘BIZARRE’ DOWNTOWN WOODSTOCK GETS

‘‘ B

Photo Credit: KT Johnson Photography

STORY BY Makenzie Bird, Canton Resident

izarre Coffee, one of the community’s most beloved indie coffee shops, has expanded and created a new bustling hub for local coffee lovers in downtown Woodstock. From its massive Instagram following to its loyal crowd of regulars, Bizarre Coffee is the place to be.

“Bizarre has really grown into its own entity,” says founder Sabrina Kaylor. “Some of the most passionate people come in, and they stand for us so hard, it’s really cool to see. I’ve heard of people who have even driven an hour just to get a cup of Good Mood Juice.”

Much of Bizarre Coffee’s allure comes from its vibrant, funky theme. Sabrina is an artist and painted the murals in both the Canton and Woodstock locations. Bright swirls and curlicues fill the inside and outside of the Woodstock location, from the roastery to Sabrina’s office to the bathrooms.

Sabrina says the murals can require up to forty hours of labor. The hard work pays off, as they definitely influence the atmosphere of Bizarre.

“The best part about working at Bizarre is the fun, bright environment that inspires customers to love coffee,” remarks Reid Schmidt, a worker in the Canton shop. He recounts that workers are asked to greet each customer with a cheerful, “How can I make your day?”

New Ideas Brewing

Bizarre also goes above and beyond with its drink designs. For winter Bizarre is launching its Valentine’s Day menu: three new drinks, including some old favorites and one new special.

Making a return will be its Black Forest cake drink topped with a red cherry and its raspberry cheesecake latte. These drinks wouldn’t be bizarre without a cute topper, though, like a heart straw or small heart wand. Sabrina guarantees unique trinkets to set apart the seasonal menu.

When planning new menus, Sabrina and one of her baristas gather all sorts of new flavors, syrups, and ideas to bring new and interesting drinks to the table. “For every menu drop we try to look back and say, ‘What would people be upset about if we took it away?’ And more importantly, ‘What can we replace with something better?’”

Good Mood Juice comes to Woodstock

Kevin McKinney, general manager of the new Woodstock location, says the new location offers the advantages of growth and opportunity for Bizarre, with the Woodstock location featuring more space than the shop in downtown Canton.

Customers can sit at the coffee bar, sit inside, or sit outside the shop. Additionally customers can order from a walkup window, a new feature to accommodate downtown Woodstock’s walkable design.

The Woodstock location plans to offer Bizarre’s new coffee and chai on draft. Sabrina says Bizarre will offer on tap a matcha latte, lavender London Fog, cold brews in various flavors, and possibly more tap drinks to come. It will also sell exclusive sandwiches and wraps, as well as Woodstock-specific shirts and mugs.

“The most surprising thing is how excited everyone is,” says Sabrina. “When we were under construction, people would ask me almost every day about the new building. We’ve had a huge interest in staff positions. Now that we’re in Woodstock, Canton and the county really want us to flourish and have supported our growth since day one.”

Find the new location at 440 Chambers Street in downtown Woodstock. Along with many other beverages and treats, Bizarre serves its trademark Good Mood Juice from 7:00 a.m. to 5:00 p.m. on weekdays and from 8:00 a.m. to 4:00 p.m. on weekends.

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BUILDING COMMUNITY

IN CANTON LOC AL V E T E R A N’ S E NTREP RENEU RIAL SP IRIT CREATES COMMUNITY STORY BY Brooke Schmidt, Canton Resident

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G

A

lthough Cherokee County resident Andy Slanina spent seven years in the Army—having enlisted in 1984 and spending time in Korea, Germany, and Iraq—and then created a booming merchandising business and most recently opened a local pizzeria, he says parenting teenagers has been the most challenging and rewarding job by far.

With his wife, Meredith, Andy is guiding a collegeaged daughter, Katie, and a high school senior son, William, through the tumultuous teen years while balancing his businesses.

Pivoting from Army to Business

Once Andy made it stateside after Desert Storm, he went to work for then start-up The Home Depot, eventually becoming a buyer for the company’s Texas-based division. After spreading his wings within the merchandise service industry, Andy founded Pivotal Retail Group in 2010 to offer space, design, construction management, and overall project coordination to large-scale retailers. While Andy is proud of what Pivotal has built over the years, his focus has been providing opportunities for other veterans whenever possible.

Like it or not, Andy explains, the military doesn’t provide the relevant work experience corporations are often looking for, and veteran resumés are often disregarded. Andy himself didn’t graduate from college. He took various classes and online courses, but the growth of his business always took the front seat. While he’s been successful leveraging his talent and financial resources through his industry connections, Andy recognizes it’s not something all veterans can do, and many are turned down for smallbusiness loans as well.

TOP

Thank you for your service!

Andy Slanina served in the Army for seven years.

MIDDLE

The Slanina family—Andy, William, Meredith, and Katie—celebrate Senior Night at Cherokee High School in November 2023. Nina’s Pizza Kitchen is a proud sponsor of the Cherokee Warriors Touchdown Club.

Photo Credit: Daniel Hopson/ DPH Photography

“Unfortunately the business community tends to recognize veterans only after they’ve passed,” Andy says. “I want to use Pivotal to do things differently.”

Something else Andy’s doing differently is turning his lifelong passion for food into an impactful, community-based pizzeria business.

At Nina’s Pizza Kitchen in Canton’s Laurel Canyon Village, guests feel a sense of connection, while dining on delicious pizza pies and pepperoni roses in a fun atmosphere the Slanina family spirit has created.

BOTTOM

Susan Dalton (left), a regular guest at Nina’s Pizza Kitchen, shares a laugh with Andy as she treats friend Karen Horne to lunch.

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BUILDING COMMUNITY IN CANTON | Brooke Schmidt

If Meredith and Andy Slanina look familiar, it may be because in February 2023 they were crowned Prom Queen and King for The Children’s Haven 1950s-themed charity prom. As the top fundraisers who brought in $10,000 of the $21,000 raised by the prom court, Meredith and Andy were honored as part of a night of festivities benefiting the Cherokee County nonprofit that works to promote the health and happiness of children impacted by abuse or neglect and provide supportive services for families at risk of foster-care involvement.

The next Adult Prom celebrates the 1970s on Saturday, February 10, 2024.

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Sharing to Make More

When Andy was a child, his grandmother, Marie Novak Slanina, always made two extra plates of dinner that Andy delivered to two nearby older neighbors. Andy once asked his grandmother, “Why do we have to share our food?” His wise grandmother replied, “We don’t have to; we want to.” The ethos of giving stuck with Andy, who now lives by the mantra “Share what you have, and you’ll always have enough.”

Andy jokes that Nina’s Pizza Kitchen may never see a profit because he can’t stop saying yes to community sponsorships. “We love giving back; we’re giving it all away,” he says with a chuckle.

He and his pizza kitchen business partners— wife, Meredith, as well as his brother and sister-in-law, John and Keri Slanina— launched a second Nina’s location in Kennesaw in summer 2023.

‘‘

BUILDING COMMUNITY IN CANTON | Brooke Schmidt

Food Distribution Becomes Model Program

Crediting his faith in God and his grandmother, Andy’s passion for giving, heightened by lessons learned in the Army, also manifested in developing a food-giveaway program that others have since modeled many times. About ten years ago, through his membership in Liberty Hill Church and by partnering with Pam Beach, Action Ministries, and Publix Supermarkets, the Love Thy Neighbor program began.

At the time it was the only no-strings-attached food-box giveaway program in the county. Volunteers regularly drove to Jonesboro Farmers Market and collected up to five thousand pounds of food to hand out. They held “boxing days” and started with distribution of only one hundred boxes. Soon other churches and groups came alongside Andy and the Love Thy Neighbor team to learn how to model the program and grow it in their organizations. Today free boxed-food distributions happen all around Cherokee.

The ability to provide for others brings me joy. I think of how much better the world would be if the goals of everyone were simply decency and kindness.”

— Andy Slanina

Offering Opportunity

While you may find Andy at his remote Pivotal Retail location in Thrive Coworking at The Mill on Etowah or slinging dough at Nina’s Pizza Kitchen, you can be sure he’s always got one thing on his mind: making a difference for others. Because he’s had positive influences from many women in his life, from his grandmother to his wife, to a drill sergeant he was sure hated him but who only wanted to bring out his potential, Andy says he’s mindful to be the kind of person they’ve all been for him: a person who always jumps in and is ready to “do what they’ve got to do.”

Over the years Andy has focused on championing himself as someone who provides opportunities to others that they may not otherwise have. He’s made sure male and female employees are paid equally and receive promotional offers to partner when opportunities arise.

One local student Andy brought on, Chris Pruitt, has since grown into the position of director of sales and business development with Pivotal Retail Group. “I was a pre-med student at Kennesaw State University, preparing to pursue a doctorate in physical therapy,” Chris says. “Andy decided to dedicate some of his time mentoring me in business my junior year. That decision he made allowed me to learn and see the difficulties, risks, rewards, and ever-changing atmosphere of leading [and] owning a business.

After completing my undergraduate degree, I knew my future career focus had changed. A lot of my current success [is because of ] his mentorship.”

Most recently when Andy and Meredith remodeled their Waleska home, several electricians who worked on the project were in the area on asylum. After learning about their talents and the leadership positions they had held in their home countries, Andy partnered with them to launch an electrical contracting business that may see five million dollars in sales this year.

“The ability to provide for others brings me joy,” Andy says. “I think of how much better the world would be if the goals of everyone were simply decency and kindness.”

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Ready to

flourish in

hickory flat

Matthew Taylor and Nick Carberry

STORY BY Emma Tyler, Waleska Resident

THE SECOND ANNUAL CIRCLE OF FRIENDS GALA FUNDRAISER—APTLY NAMED “WE’RE ON OUR WAY!”—IS SET FOR FRIDAY, MARCH 8, AT HIS HANDS CHURCH IN WOODSTOCK. THE 2023 GALA RAISED $80,000 IN SUPPORT OF CIRCLE OF FRIENDS PROGRAMS PROMOTING INCLUSION, EMPOWERMENT, AND ENGAGEMENT.

E!

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VE THE DAT

SA

AN EXTENSION OF WONDERFUL FRIENDS AND WONDERFUL COFFEE

OR S 23 RT MS

Oscar Velez and Kyle Snopek

Devon Curtis

C

ircle of Friends, a nonprofit, creates opportunities for people with Intellectual and Developmental Disabilities [IDD] in Cherokee County. It makes affordable living, fraternization, and supportive employment accessible and available, because employees work while interacting with the community. The organization has been operating Circle of Friends Coffee Shop at The Circuit Café at Chattahoochee Technical College in downtown Woodstock since February 2021. Now Circle of Friends continues to promote inclusion within the community by introducing a second location in Hickory Flat.

organizations like it are making strides to change the status quo.

Circle of Friends Director of Administration and Volunteerism Phyllis Deeb elaborates on its success by explaining, “When I see these guys stand a little taller because they have their own earned money, watch the smile and excitement on the face of a wheelchair-bound man with cerebral palsy playing cornhole, or see some of them participate in cooking classes to prepare their own meals, my heart swells in happiness that Circle of Friends is available.

We have a long way to go, but we really are on our way.”

A Place to Gather and Grow

Empowerment through Employment

Circle of Friends is much more than a cup of coffee. It is an opportunity for adults with IDD to step into the real world and prove themselves as capable of much more than they were allowed to attempt in the past. Inclusiveness and involvement for adults with disabilities have often historically been limited, but Circle of Friends and

Devon is grateful for the resources and skills she has acquired from working. She emphasizes, “Some of my goals are to live independently and to learn life skills.

Circle of Friends has helped me learn more skills that I can use when I live in my own apartment.” She and her fiancé, Scott, have recently been accepted into an apartment complex, an accomplishment that serves as a huge step in their lives.

The Circle of Friends team is ecstatic to have received a $100,000 grant through federal funding from the American Rescue Plan Act for the new project. With this grant and support from Cherokee County Board of Commissioners, County Manager Geoff Morton, and the U.S. Department of Treasury, the organization’s leaders can turn the dream of Flourish Café into reality. “A place to gather and grow” is the exciting new theme for the upcoming café as it experiences growth into the second location as well as the welcoming community it inhabits.

Devon Curtis, a dedicated barista at the downtown Woodstock location, is consistently willing to get the job done efficiently and says she thoroughly enjoys learning new material. She appreciates meeting customers who present smiles as they try some of the delicious coffee at The Circuit Café.

Outside of work, Devon adores spending time with friends, attending Bible studies on Wednesdays, and going to dance classes on Thursdays.

Stephen Edge

Change for the Better

Nick Carberry, vice president of operations at Circle of Friends, helps coordinate its Senior Management team and serves as a liaison to the board of directors. He discusses the challenges coming up with the addition of Flourish Café and its new menu, which will include breakfast and lunch items.

The new menu choices will also include fresh items that allow healthy options for the community.

Nick states, “Change is different, and change can sometimes be hard. There is a safety factor as well, which we are working hard to support. There is a type of new oven that is very adaptable to the needs our employees have and is phenomenal.

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READY TO FLOURISH IN HICKORY FLAT | Emma Tyler There is a challenge of more inventory, more choices, but there is also more opportunity.”

Circle of Friends volunteer Jacci Jarvis, who helped open The Circuit location, is on board to assist with Flourish Café as well. She shares, “The number-one advantage to this [new location] is giving more work opportunities for adults with disabilities.” She adds that having a second location will afford Circle of Friends a space to host special events in the evenings and on weekends.

Making More Room in the Circle

Through his work with Circle of Friends, Nick Carberry has also fostered opportunities in neurotypical community spaces for some of the adults with disabilities that work with the organization.

With Nick’s help Young Professionals of Woodstock [YPOW], part of the investor-driven 501(c)(6) organization IN WDSTK, welcomed Circle of Friends employees Kyle Snopek and Stephen Edge

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to participate. Now capable of exercising their skills at YPOW, Kyle and Stephen are flourishing. Nick explains, “Not only have I seen the growth and the excitement from Kyle and Stephen who participate every week, but also the newfound growth from neurotypicals as they accept [Kyle and Stephen] for who they are.

These people realize Kyle and Stephen are more like them [than they thought].”

Because of Nick’s drive for inclusion, people like Kyle and Stephen are granted opportunities aside from Circle of Friends that they would not have experienced before. Circle of Friends allows individuals to grow in all aspects of their lives to fulfill their full potential. With the addition of Flourish Café, even more opportunities are on the horizon for adults with IDD. Nick explains, “We are happy to do whatever it takes to employ just one more person who has IDD to continue our impact on the community.”

STORY BY Nick Feehery, Acworth Resident

N

ight to Shine is an international program that presents a formal night for disabled individuals ages fourteen and older. Experiences such as prom night can be overwhelming for people with sensory sensitivities, given the loud music and party atmosphere. During this night, however, the special guests are treated like celebrities and encouraged to shine like the stars they are.

On Friday, February 9, First Baptist Woodstock and Canton First United Methodist Church each host the annual Night to Shine. Last year the Woodstock event had a thousand volunteers, around 280 guests, and four hundred caregivers.

Special guests dress to the nines and arrive by limousine. Each special guest has a buddy throughout the night. Buddies help the special guests out of the limo and stick by their side. They walk down the red carpet while volunteers cheer them. They dance and can sing karaoke to their hearts’ content. Afterward a dinner honors the caregivers.

Valeria Lobo, director of First Baptist Woodstock’s Special Needs Ministry, Thrive, recalls, “My favorite part is the red carpet. Watching everyone light up as their name is called and they are cheered down the red carpet is special.” She also loves the friendships formed among special guests, volunteers, and caregivers. Valeria says that caregivers have expressed how much events like this one mean for them and the special guests they care for as well.

Denise Williams of Canton says, “I can’t pinpoint my favorite part of the night. We love every single part of it, getting dressed up and seeing the joy on my daughter’s —and each and every other participant’s—faces.” Denise is the mother of special guest Victoria. Victoria has been going to Night to Shine with both her parents for the past five years. Denise sees the night as a wonderful experience for special-needs community members as well as their families. “The joy is overwhelming, tears of joy every year, and such a blessing,” she shares.

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Back Row (L-R): Bob Rose, Steve Agocs, John Amones, and Michael Tabor Center Row (L-R): Rob Kraus, Don Converse, Ed Hill, John Wolcott, and Tom Wise Front Row (L-R): Anjalay Studdard, Gary Selden, Courtney Moss, and Fred Weems

T

STORY BY Makenzie Bird, Canton Resident

hree years, twelve men, and countless loaves of bread: the “Doughboys” of Cherokee County, a group of seniors from the Soleil community, have dedicated their mornings to delivering leftover loaves and pastries from Panera Bread to charities around the county. These “dough-nations,” as coined

by Panera, go to support MUST Ministries, Goshen Valley Boys Ranch, and the Angel House, and with each delivery, lives are changed.

“I am so touched by the looks on the girls’ faces at Angel House,” recalls Fred Weems, the “chief Doughboy.” “When we bring that bread in, especially the pastries, they automatically smile and perk up.”

Doughboys scheduled for the day load the boxes and drive them to the charities.

Sourdough bread bowls, cookies, muffins, cinnamon rolls, classic white miche sandwich bread: the Doughboys deliver it all. Michael Tabor, the manager of Panera Bread on Main Street in Canton, says, “Some days we have small loads, some days we have big loads, but being able to give them something every day, the dependability we show, that’s what really counts.” On average each delivery consists of three to five large boxes, which amount to around ten loaves of bread and twenty to fifty baked goods.

Local volunteers bake up plan with Panera Bread for a good cause.

The bread-winning idea arose when Fred, Gary Selden, and Don Converse met at Panera Bread, and they noticed leftover bread sitting out. The three talked with the workers and came up with a program to deliver the bread to charities and shelters across Cherokee County. A few text messages and phone calls later, the Doughboys grew into a crew of twelve, all dedicated to delivering bread every single day. Three years later and even through the pandemic, the Doughboys remained consistent and have earned their own honorary Panera Bread hats.

For the guys it’s not ‘if I can make it,’ it’s always ‘I’ll be there,’” says Fred. “I never have to pick up the phone to remind them. They don’t look at this like it’s work, but like it’s a labor of love.”

The Doughboys have their process down to a science.

After store closing time, the cashiers at Panera Bread wrap, inventory, and organize the leftover bread and pastries and sort them into boxes. The next morning, from as early as 6:30 a.m., any of the twelve

Fred schedules the drivers and their accompanying backup a month in advance. The twelve men plan their own days, making time in their mornings to deliver the baked goods. The reward? A paycheck in smiles. Fred says that the best reward he and his fellow Doughboys get is the happiness that comes with giving back to their community. Fred is a veteran, and he remarks that any way to help veterans in need is especially impactful, such as through MUST Ministries.

MUST Ministries, the Angel House, and Goshen Valley Boys Ranch have seen countless Doughboys deliveries come through their doors, yet the daily delivery always manages to bring smiles. The friendships formed among the Doughboys, the volunteers and people at the shelters, and the workers at Panera motivate the men to keep working, Fred remarks. Three years of deliveries with a mostly unchanged group of volunteers has brought the men closer together. He says, “We are a team. We do this as a team. Whenever we see each other at social events, we always ask each other, ‘How’s the bread going?’”

Not pictured: Bruce Digby and Tom Reynolds Photo Courtesy of Catherine Pica

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Gluten Free Goodness T WHO KNEW GLUTEN-FREE COULD TASTE SO GOOD? T STORY BY Barbara Schneider, Canton Resident

L

oving people through food is Chelsea Ward’s mission, one epitomized by The Local Graze, a business she opened October 2023 in Canton’s Laurel Canyon Village Shopping Center.

Cakes, cookies, cupcakes, and candy.

Whose mouth doesn’t water when thinking of such delicacies? Unfortunately some people must avoid gluten, and eating such delights could result in serious illness. Until The Local Graze opened, most gluten-free foods often lacked an appealing taste or texture. Chelsea found the solution.

Her store specializes in a wide variety of delicious gluten-free baked goods and some dairy-free options as well.

Imagine scrumptious cookies, cakes, and even Oreo cookies and cream bark, all safe for people avoiding gluten. And there’s more.

The store also offers a variety of charcuterie products. Chelsea teaches one to two charcuterie classes a month.

“The idea is for four people to come together, spend an hour learning how to style their own charcuterie board, and then stay to enjoy it,” she explains.

Laurel Canyon Brewery is conveniently next to The Local Graze, for those who want to take their charcuterie board next door to enjoy an adult beverage with their meal. Customers can pre-order a charcuterie board and take it to the brewery or have their meal delivered there, waiting for them.

The Local Graze customers enjoy more than excellent pastry, sweets, and charcuterie. The shop offers an artistic ambiance that complements the food.

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Chelsea says, “We showcase Aven Kidd’s paintings, candles from Georgia Rustic Candle Company by Larry and Maggie Stineman, Vibrant Sauces from Juan and Vanessa Brady, and my husband, Eric’s, charcuterie boards and woodworking projects.”

addressed her own challenges with gluten, she learned a large community of people had the same health-related issue. She understood the importance of a gluten-free environment with no cross-contamination; a place that ensures that no stray flour gets into the food.

Andy and Meredith Slanina, owners of Nina’s Pizza Kitchen, located near The Local Graze, are special people to Chelsea.

“They have been so kind, sharing their knowledge and experience. There’s a strong sense of community right here in the shopping center.”

Testing the Market

A Personal Journey

Like most of life’s happy endings, Chelsea’s took some twists and turns on her way to living her dream.

Chelsea, Eric, and their five children have lived in Woodstock for fourteen years.

Before opening The Local Graze, Chelsea worked as a registered nurse and Eric was in corporate management. She loved to bake and make meals. Chelsea always felt one day she would find a way—through food—to show her love for people and encourage the sense of community.

In early 2020 during her quiet time, Chelsea asked God to clarify her thoughts about a future working with food. In August 2020, after Chelsea dealt with serious and painful health issues, she was diagnosed with celiac disease. Ingesting gluten, a protein found in wheat, barley, rye, and triticale (a cross between wheat and rye) flour, exacerbates the serious autoimmune illness.

As she worked through her own health issues and changed her diet, her dreams of a future in food grew stronger. While she

In September 2022 Chelsea decided to sell her gluten-free baked goods at a local farmers market to see if there was any interest. The response was better than she expected, and soon Chelsea had regular customers waiting for her to arrive with her freshly made gluten-free and dairy-free baked goods.

Eric encouraged her to open a restaurant specializing in gluten-free and dairy-free food. In 2022 he quit his job to help Chelsea launch her dream.

“Through faith and the people who have encouraged me, we opened The Local Graze last October,” Chelsea says. The name of the business came to her during a meditation. Reflecting on that time in her life, she adds, “God took me through a season of transition.”

When she opened The Local Graze, her previous customers followed her.

“So many people came who knew us from the farmers markets. That’s what made our grand opening such a success,” she reports.

“We sold six times more than we expected.

Canton is a great community. The people are wonderful, and they get involved.”

The Local Graze is more than a place to buy baked goods and charcuterie. “Food,” she says, “brings people together at a table to share an experience, rejoice, and celebrate.”

LEFT The shop hosts regular DIY classes, including seasonal themed charcuterie workshops.

RIGHT Before opening the brick-and-mortar shop, Eric and Chelsea Ward were regular fixtures at local farmers markets, beginning with their first market event at BridgeMill Farmers Market.

CELIAC DISEASE AWARENESS “Celiac disease symptoms can be vague,” explains pediatric gastroenterologist Dr. Hillary Bashaw, medical director of the Advanced Nutrition Care Program at Children’s Healthcare of Atlanta. “That makes it difficult to identify the problem. Celiac can present through migraines, heart conditions, anemia, and other health issues. We need more awareness of celiac disease.”

For more information about celiac disease, Dr. Bashaw recommends the North American Society for Pediatric Gastroenterology, Hepatology & Nutrition website, Naspghan.org.

For more information about The Local Graze, go to TheLocalGrazeAtl.com or call 770-241-3358.

Visit The Local Graze at 15 Laurel Canyon Village Circle, Suite 102, in Canton.

ABOVE Long-time customer Julie Miller was the first to preorder a charcuterie order after The Local Graze opened its doors.

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Photo Credit: Andrew Lowry/ Andrew Rayn Photography Courtesy of Nicole Lampl [EnjoyCherokee.com]

40

PUBLIC

ART gets

personal

About the Artist Jordan Fowler is a sculptor and multimedia artist living and creating in a studio in north Georgia. Born in Rock Hill, South Carolina, he attended the College of Charleston. He received a B.A. in studio art with a concentration in sculpture and a B.A. in computing in the arts from the College of Charleston in 2015. Jordan next received an MFA from Clemson University in 2020. His art has been featured in large-scale exhibitions in public and commercial settings and small group exhibitions throughout the Southeast. After taking a break from the studio to focus on a family-run wedding venue in Adairsville, Jordan is rebuilding the technology to create larger pieces and hopes to make more public pieces soon. Learn more about his work at JordanFowlerArt.com.

STORY BY Ashley Velez, Woodstock Resident

P

ublic art, in its myriad forms, plays a pivotal role in shaping the identity and vitality of a community. From sculptures and murals to installations and performances, public art enriches our lives, offering cultural, social, aesthetic, and economic benefits that contribute to the well-being and livelihood of a community.

initial conversation, the two discussed the best pieces that fit the city. Undulation had recently become available. The piece had been moved from its previous locale in Charleston, where Jordan attended the College of Charleston, and he had thoroughly refurbished it. He created Undulation while working as the manager of the university’s sculpture studio.

The city of Woodstock is keenly aware of the benefits of public art and is hard at work expanding the community’s public art program. In this behind-the-scenes series, we’ll explore pieces, installations, and more that is available to the public. We’ll reveal the story behind the art, why the work was selected for Woodstock, and key thoughts from each artist.

The Idea Behind the Work

Undulation:

A Sea-Green Marker at Market and Mill

For many Woodstock residents and visitors, starting a day downtown with a visit to the bustling farmers market is a must.

When your feet hit the white crosswalk lines in the pavement, you may notice a bright green geometric statue that marks the start of the Noonday Creek Trail. The cylindrical structure, Undulation, acts as a place marker at one of the downtown area’s busiest cross streets, pointing the way to vibrant shops, breweries, and restaurants on Main Street.

According to artist Jordan Fowler, “Undulation was created from imagined curved forms fitting together to form a twisting flamelike shape. I built the form flowing upwards, using the curved surfaces as the main factor in determining subsequent shapes.

Mainly composed of geometric and planar elements that revolve and intersect, my sculpture sometimes resembles architecture or figurative poses.”

How Undulation Became Part of Woodstock’s Public Art When asked about the placement of his piece, Jordan shared that his process included visiting the website CallForEntry.org and submitting an application. The story of Undulation’s addition to the city of Woodstock, however, is a bit different.

“She emailed me out of the blue,” Jordan says about his first interaction with Nicole Lampl, the visual arts director at Woodstock Arts. Nicole found Jordan through her research of local artists in the region and came across his website. After their

Starting as a combination of curved pieces of scrap metal from a previous project and with no original model dictating the fabrication of the work, Undulation was an improvisation on Jordan’s part. To create the structure he combined seam-welded steel panels with sea-green paint to contrast with the oxidized edges.

Each new component, from the center outward, was built to create a reaction to balance the form and flow. The artist left the edges bare and exposed to the elements, allowing oxidation to trail down the painted surfaces.

Undulation invites the public to move around the piece, feel the coarse edges, and examine the natural oxidation along the painted surfaces. “At the time, I was taking a lot of pieces and plating them in copper, like a patina effect. I was obsessed with that color. It goes well with many environments, especially outside,” he says.

The art of seam welding makes the lines connecting the plates easily visible to the viewer. “The way I was connecting those, I was having to contend with rough, ugly edges. I decided that I could spend time grinding them down or leave them rough.

Instead of leaving it slick and beautifully painted, the piece sits more like an old car, where the rust and paint start to meld as the paint chips off.” He adds, “It adds a natural outline to the piece.”

On adding public artwork to a community, Jordan shares, “To keep the public interested, a city has to rotate work in and out.

Of course the hope as an artist is that they love it enough to buy it, but the city benefits by vetting a lot of artworks over a long period.” He adds, “I would love to bring more pieces down there [to Woodstock] next time the work gets rotated out.”

To explore more about the curated pieces that are part of Woodstock’s public art plan or to learn more about the upcoming timeline of the project, visit PublicArtWoodstock.com.

[EnjoyCherokee.com] 41

Ris de Veux

W

ithin Canton’s historic downtown sits C’est la Vie, a restaurant trimmed in style with blues, whites, and gold accents that call to mind the Mediterranean.

Visiting this restaurant feels like you’ve been transported around the globe to the south of France. With its authentic cuisine and romantic atmosphere, C’est la Vie is a perfect spot to make a Valentine or anniversary dinner très magnifique. Each dish is made and served with love from owners Vincent and Laetitia Fernandez.

The restaurant also features a fully stocked bar and lounge area furnished with high-top tables, couches, and a neon sign bearing the restaurant’s name. In addition to being a gourmet-experience restaurant, C’est la Vie is also home to a bakery full of French classics such as baguettes, croissants, macarons, and more.

C’est la Vie is housed in the former home of education advocate Marie Archer Teasley, for whom Teasley Middle School is named. Inside the historic home the dining room features photos of Laetitia and Vincent surrounded by Provençal fields of lavender, daughters Livia and June, and more beloved family members and friends. The smiles in the photos are just as bright as the smiles on guests when they see the delicacies C’est la Vie serves.

Menu Says: Velouté de Champignon et Oeuf Parfait Hayden Says: This shimeji mushroom soup brings in a smooth and

creamy texture with a mixture of caramelized onions and a savory lightly poached egg. The black garlic crumble on top brings in a hint of crunchiness to balance out the richness of the soup. On the side are

42 [EnjoyCherokee.com]

pieces of buttery and crunchy toasted sourdough bread, perfect for dipping into the soup for an extra crunch and added flavor. The velouté will warm you up during the cold January weather and take you back to autumn, when the mushrooms grow in France.

Menu Says: Moules Marinières Hayden Says: The freshness of the mussels in this

traditional French dish transports you to the coast of the Mediterranean. The creamy white wine sauce paired with mussels delivers appetizing flavors and fresh taste. A gluten-free appetizer, it pairs well with a Diora Chardonnay. Even if someone in your party is not a seafood lover, these mussels are guaranteed to leave everyone at the table emptying the dish and wanting more.

Velouté de Champignon et Oeuf Parfait

Menu Says: Soupe à l’Oignon Hayden Says: The French onion Soup is presented in

an elegant bowl adorned with lion heads, designed by iconic French chef Paul Bocuse to represent his hometown of Lyon in France’s Auvergne-Rhône-Alpes region. Atop the classic soup is a layer of Swiss cheese that brings a satisfying pull to that first spoonful.

Beneath the cheese is a warming soup with flavorful onions. Served with toasted bread, the French favorite is perfect for onion lovers in winter.

Moules Marinières

Menu Says: Lapin à la Moutarde Hayden Says: While rabbit is lean, the fine-grained

meat in this French classic is cooked fall-off-the-bone, melt-in-your-mouth tender. On top of the leg and loin is a sweet Dijon mustard sauce. Below is a cauliflower and vanilla cream sauce that brings out the cauliflower flavor. Decadent gratin dauphinois accompanies the rabbit with creamy layers of buttery potato slices, a delicate touch of artichokes, and a crunch of garlic on the bottom. C’est la Vie recommends pairing it with a Moillard Le Duché Bourgogne Chardonnay.

Soupe à l’Oignon

Menu Says: Ris de Veux Hayden Says: Don’t let the name fool you: this

sweetbread is savory and succulent. The dish derived from the resourcefulness of post-war France. Vincent explains, “We didn’t trash anything. We tried to eat everything on every animal.” Vincent’s masterful twist on the rich and tender veal sweetbread results in an ambiguous mixture of sweet and savory. A cauliflower and vanilla cream complements and enhances the savory flavor, as do accents of glazed beetroot and lima beans. The squid ink trim adds an artistic garnish and a crunch to balance out the texture of the sweetbread.

Lapin à la Moutarde

[EnjoyCherokee.com] 43

C’EST LA VIE | Hayden’s Review

Menu Says: Crème Brûlée Hayden Says: The crème brûlée stands alone with

confidence. The top brings a crunch and a gentle caramelized taste. The cream underneath is sweet and smooth. The vanilla custard combined with the caramelized topping deliver a flavor that is just sweet enough without going over the top, and you’ll enjoy every spoonful.

Crème Brûlée

Lemon Cloud

Menu Says: Lemon Cloud Hayden Says: Lemon Cloud offers lemon zest with a

sweet taste. The smooth, rich texture results in a scoop that flows smoother than butter. The peach preserves on the inside add a fruity flavor and balance the zest without being too sweet, a pleasant surprise within the center of a unique dessert. A must-have finish to your first meal at C’est la Vie. The team may be small, but its dreams are big. Vincent says that the team’s goal is to bring Cherokee County its first Michelin-star restaurant. The owners love the smalltown feel of Canton, and they hope to give Cherokee County more well-deserved attention. Whether you want to treat your friends to an elegant dinner or have an anniversary to remember, C’est la Vie brings the romance and the Mediterranean to you.

from the

BAR

Menu Says: Le Provence

Citadelle Gin, lavender craft syrup, lime Hayden Says: You’ll want to stay in the lavender haze Le Provence

of this gin de France combined with the citrusy flavors of lime and floral notes of lavender syrup. This delightful cocktail literally sparkles and is a perfect apéritif for girls’ night out or a Galentine’s dinner.

Menu Says: Le Napoleon

Woodford Reserve Double Oaked, brown-sugarinfused maple syrup, oak wood smoked Hayden Says: Sure to warm you from the inside out, this 90.4 proof full-bodied bourbon with hints of vanilla, dark caramel, hazelnut, apple, and spices, arrives in an oak wood cocktail smoker, which enhances the notes of caramel and spice in the drink.

Le Napoleon

44 [EnjoyCherokee.com]

your favorite bookmark

Signature Housewarming Cocktails Trevor Petty "Shut the front door! You bought a new house... now what?"

Every gathering should be defined by a signature cocktail—something that captures the personality of the celebration. From flavor profiles, to glassware, to garnishes, you really want to wow your guests with a special drink. Dive into Signature Housewarming Cocktails and enjoy Trevor Petty's curated concoctions. But don't stop there. Let these ideas spark your creativity. Enjoy your new home with friends and family, along with a festive potation to elevate the fun.

About the Author

Trevor Petty is an on-site real estate agent who has sold new homes for various builders across the Atlanta Metropolitan Area for three decades. In 2022 the Greater Atlanta Homebuilders Association honored him with the prestigious OBIE Award for Salesperson of the Year. Trevor and his husband, Rob, live in Woodstock with their fur baby, Gino. In his free time Trevor loves exploring nearby neighborhoods, experiencing all things Star Wars-related, taking trips to local wineries, and, of course, experimenting with various ingredients to invent new cocktails or simply innovating a twist on an old favorite.

Always looking to make professional relationships more fun, he loves sharing his recipes with colleagues, homeowners, homebuyers, and home shoppers alike. It has always been important for Trevor to bring a housewarming gift to his homeowners once they have closed on their new home.

His cousin Gina, who contributed some recipe ideas, suggested that he organize his creations into a book for family, friends, and homeowners; thus, his first book was born: Signature Housewarming Cocktails.

Trevor Petty

[EnjoyCherokee.com] 45

Marlowe’s Original BBQ Chicken Pizza Ingredients 1 lb. prepared pizza dough 1 cup Marlowe’s Original Whiskey Bourbon BBQ sauce, plus 3 Tbs. 1 ½ cups shredded mozzarella ½ cup cooked grilled chicken ¼ cup sliced onion (sweet or red) ¼ cup precooked bacon bits ¼ cup pineapple tidbits (optional)

Begin the Fun 1. Prepare dough according to recipe.

2. Preheat oven to 450° (unless otherwise instructed for pizza dough).

3. Spread 1 cup barbecue sauce on prepared dough.

4. Sprinkle most of the cheese on top of the sauce, reserving some for later (about a ¼ cup).

5. Arrange onions, bacon bits, grilled chicken, and pineapple tidbits on top of the cheese.

6. Sprinkle remaining cheese on top of all the ingredients.

Recipe makes one 16-inch regular-crust pizza or two 12-inch thin-crust pizzas.

Marlowe’s Original Spicy Ranch Dip

7. Bake in center of the oven for 15-25 minutes or until the crust is golden brown and the cheese begins to bubble.

8. Allow pizza to rest for 10 minutes.

9. Add the 3 tbsp. of remaining barbecue sauce in a circular motion, creating a spiral on top.

10. Cut into 8 slices and enjoy.

[MarlowesOriginal.com]

Ingredients OPTION 1

1 cup of your favorite prepared ranch dressing 2 tbsp. Marlowe’s Original Habanero Peach Hot Sauce

OPTION 2

1 cup of your favorite prepared ranch dressing 1/2 cup Marlowe’s Original Whiskey Bourbon BBQ with Habanero

Begin the Fun 46 [EnjoyCherokee.com]

1. Combine ingredients and mix until well blended.

2. Chill for about 20 minutes.

3. Serve with wings or veggies.

m]

Ingredients WINGS 3 lbs.

2 tbsp. ¾ tsp. ½ tsp.

1 tsp.

1 tsp.

chicken wings, split, tips removed baking powder kosher salt black pepper garlic powder onion powder

SAUCE

½ cup Marlowe’s Original Habanero Peach Hot Sauce 4 tbsp. melted butter

Begin the Fun 1. Preheat oven to 425°, line a half-sheet baking pan with aluminum foil and place a wire baking rack on top.

Spray with nonstick cooking spray.

2. Pat wings dry with paper towels.

Make sure to remove as much moisture as possible.

3. Combine the dry ingredients in a gallon-size Ziploc bag.

4. Toss wings in mixture 10 at a time, making sure they are fully coated.

5. Arrange wings skin side up on the wire baking rack, making sure they are not touching.

6. Bake in center of oven for 1 hour, turning every 20 minutes to ensure even cooking.

Cook times may vary depending on the size of the wings. Make sure the internal temperature reaches 165°.

7. Remove from oven and let rest for about 5 minutes, in the meantime make the sauce to coat.

8. Make the sauce to coat: melt butter in a large bowl, add Marlowe’s Original Habanero Peach Hot Sauce. Stir until blended.

9. Toss wings until coated in sauce. Enjoy with Marlowe’s Habanero Peach Ranch or your favorite dipping sauce.

Marlowe’s Original Habanero Peach Chicken Wings

M

ARLOWE’S ORIGINAL, a family-owned local business, specializes in creating small-batch barbecue sauces and hot sauces. Scott and Yvonne Marlowe of Canton own and operate Marlowe’s Original. Scott, a former firefighter and electrician, is credited with having created the sauces. Yvonne supports Scott’s dream by managing the brand’s social media, handling advertising, and booking events. In addition to running the business side of Marlowe’s Original, she also works as a professional baker and decorator. The couple have a nine-year-old son, Alex.

Yvonne shares the inspiration behind Marlowe’s Original, “One weekend almost sixteen years ago, Scott was drinking a few beers and getting ready to watch a football game. It was a beautiful day, and he decided he wanted to barbecue something, but we didn’t have any barbecue sauce.” Necessity proved to be the mother of invention.

After watching a series of YouTube videos, Scott got to work in the kitchen and developed his own recipe, which is now Marlowe’s Original Whiskey Bourbon Barbecue Sauce.

When Scott served the sauce at large family events, Yvonne says, “Everyone always loved the sauce.” Family members encouraged Scott to bottle his creation and sell it, but he wasn’t ready to make the leap to entrepreneurship while also working full-time. The situation changed, however, in late 2020, when the pandemic placed Scott at home with Alex while Yvonne worked full-time. The couple decided to start an official business and began selling the sauces though Facebook. The business has grown, and Scott’s sauces are now available online, as well as at farmers markets, vendor events, and local popup events.

Dedicated to his craft, Scott carefully selects only the best ingredients to be included in the sauces. His hot sauces include Jalapeño Peach, the brand’s mildest flavor option; Two-Pepper Peach, a medium-heat sauce made from a blend of jalapeño and habanero peppers; and Habanero Peach Pepper, the brand’s most popular sauce (and the spiciest!)

Marlowe’s Original Whiskey Bourbon BBQ includes an option with added jalapeños and another option with habaneros. According to its website, Marlowe’s Original Whiskey Bourbon BBQ is “thick and tangy, offering a sweet and savory flavor that pairs well with any meat of your choice in any cooking style you prefer.”

For a chance to get a sauce with a flavor profile that is distinctively yours, Scott also offers custom sauce blends in addition to his signature sauces.

[EnjoyCherokee.com] 47

20 24 January

[calendar of events]

Rink on the River Presented by Atlanta’s Event Specialists Open at The Mill on Etowah in Canton through January 15.

For rink times visit EtowahMill.com/ IceSkating.

1

Monday

5

Friday

6

Saturday

SPORTS The Daily Draft 8594 Main Street, Woodstock 5:00 p.m.

TheDailyDraft.net

Sunday

10

Wednesday

13

Saturday

15

Monday

17

Wednesday

19

Friday

20

Saturday

Thursday

A Brew Run Run

MUSIC Choate BBQ Community Running Group 10150 Ball Ground Hwy, Ball Ground Noonday Trail Head, Woodstock 6:30–9:30 p.m.

6:45–9:45 p.m.

ChoateBBQ.com Find on Facebook

Wendell Johnson

Kenna Weber

Vision Board Workshop

Hunter Flanagan

NAHtlanta Comedy Tour

Stephanie Berlanga

The Lasting Laugh

Rose Creek Public Library MUSIC The Holler 4476 Towne Lake Parkway, Woodstock 301 West Main Street, Canton 4:30–5:30 p.m. | FREE 6:30–9:30 p.m.

SequoyahRegionalLibrary.org TheHollerCanton.com WORKSHOP M&M Mercantile The Mill on Etowah, Canton 11:00 a.m.–3:00 p.m. | $150 MMMercantileCo.com

Polar Plunge 2024

Cherokee County Aquatic Center 1200 Wellstar Way, Canton 8:00–8:50 a.m. | All ages PlayCherokee.org

MUSIC Big Door Vineyards 125 Clearwater Trail, White 1:00–4:00 p.m.

TheHunterFlanagan.com COMEDY Woodstock Arts 8534 Main Street, Woodstock 7:30–9:00 p.m. | Ages 12+ WoodstockArts.org

12

R.T. Jones Memorial Library 116 Brown Industrial Parkway, Canton 10:30–11:30 a.m. | FREE SequoyahRegionalLibrary.org

Friday

First Aid Certification Class Art Club

Local Color Studio 85 North Street, Canton 10:00 a.m.–Noon | Ages 5+ LocalColor.Studio

Martin Luther King Jr. Day of Service Roberts School Community and Education Center 4681 School Street, Acworth 8:30–11:00 a.m. | Volunteer Acworth.org

Goose Ridge Winery Wine Tasting Stout’s Growlers 188 North Street, Canton 6:00–8:00 p.m. | Ages 21+ StoutsGrowlers.com

COMEDY Reformation Brewery The Mill on Etowah, Canton 8:00–10:00 p.m. | Tickets ReformationBrewery.com Presented by Reformation Brewery, GA Followers, and 94.9 The Bull the NAHtlanta Comedy Tour features Lace Larrabee, Brian Moote, and Ronndell Smith

with Finnished Knits Woodstock Beer Market, Woodstock 2:00–4:30 p.m. | All ages FinnishedKnits.com

Storytime with History Cherokee

Hickory Flat Volunteer Association 7675 Vaughn Road, Canton 9:00 a.m.–1:00 p.m. | Register HFVA.org

MUSIC Woodstock Beer Market 240 Chambers Street, Woodstock 7:00–9:00 p.m.

TheStoutBrothers.com

Sunday Stitch Session

16

Tuesday

18

Thursday

9

Tuesday

Lace Larrabee

Northwoods Fish Fry

Parade: In Concert

Yoga at the Library

Winter Bridal Open House

Paint and Sip Workshop

Music Bingo with Casey

Please Touch the Art

Reckless: Bryan Adams Tribute

Rally Point Grille 9770 Main Street, Woodstock 5:00–9:00 p.m.

RallyPointGrille.com Woodstock Public Library 7735 Main Street, Woodstock 11:00 a.m.–Noon | Ages 18+ SequoyahRegionalLibrary.org WORKSHOP Menagerie on Main 351 West Main Street, Canton 6:15–8:15 p.m. | $50 MenagerieOnMain.com VISUAL ARTS Exhibit Opening 734 Reeves Street, Woodstock 6:00–9:00 p.m. | FREE WoodstockArts.org

THEATER Woodstock Arts 8534 Main Street, Woodstock 7:30–9:30 p.m. | Ages 13+ WoodstockArts.org The Wheeler House 510 Gilmer Ferry Road, Ball Ground 2:00–5:00 p.m.

TheWheelerHouse.net Jekyll Brewing 8634 Main Street, Woodstock 7:00–9:00 p.m. | Free to play JekyllBrewing.com

MUSIC MadLife Stage & Studios 8722 Main Street, Woodstock 7:30–9:00 p.m. | Ages 15+ MadLifeStageAndStudios.com

Bree’s Miles of Memories

Kids’ DIY-U Workshop Magic and Karma Book Tour

5K, Fun Run, & Family Fun Day Etowah River Park, Canton 8:00 a.m.–4:00 p.m. | Fundraiser TheBreannaLeigh.com Barnyard Visit and Arts & Crafts 208 Roper Road, Canton 1:00–3:00 p.m. | $25 TheArtBarn.com

THEATER Woodstock Arts 8534 Main Street, Woodstock 7:30–8:45 p.m. | All ages WoodstockArts.org

WORKSHOP Lowe’s with Jennifer Moorman & Love Hudson-Maggio 575 Molly Lane, Woodstock FoxTale Book Shoppe, Woodstock 10:00 a.m.–1:00 p.m. | Register 1:00–2:30 p.m. | Fundraiser Lowes.com FoxTaleBookShoppe.com THEATER Cherokee High School 930 Marietta Highway, Canton 7:00–9:00 p.m. | $7 CherokeeK12.net

Ronndell Smith

Las Palmas Mexican Restaurant 2210 Holly Springs Parkway, Holly Springs 6:30–9:00 p.m. | $15 ComeFlourishWithUs.com/Canton

The SpongeBob Musical

Hot Wheels Skate Center 228 Farm Ridge Drive, Woodstock 10:00 a.m.–Noon | Ages 6 & under HotWheelsSkateCenter.com

Brian Moote

Flourish Networking for Women

Toddler Time

Unicorn Day at The Art Barn Alice in Wonderland

48 [EnjoyCherokee.com]

Karaoke Night

Kids’ Winter Crafternoon

MUSIC Riverstone Corner Bistro 151 Reinhardt College Pkwy, Canton 7:00–10:00 p.m.

StephanieBerlangaMusic.com

7

4

Rose Bowl Watch Party

ndell th

Women

Springs

21

Sunday

23

Tuesday

26

Friday

27

Saturday

29

Monday

Sausage Masterclass

REI Clinic

We Will Speak

The Office Trivia Night

WORKSHOP Four 41 South BBQ Co. 149 Reinhardt College Pkwy, Canton 8:00 a.m.–4:00 p.m. | $299 Four41South.com FILM Screening with Filmmaker Q&A Canton Theatre, Canton 6:30 p.m. | FREE HistoryCherokee.org

Homeschool Day

Cherokee County History Center 221 East Marietta Street, Canton 10:00 a.m.–2:00 p.m. | Drop-in HistoryCherokee.org

SORBA Woodstock Blankets Creek, Canton 10:00 a.m.–4:00 p.m.

SORBAWoodstock.org

Pastel Workshop

WORKSHOP Menagerie on Main 351 West Main Street, Canton 1:00–4:30 p.m. | $100 MenagerieOnMain.com

25

TRIVIA Reformation Brewery 105 Elm Street, Woodstock 7:00–9:00 p.m. | FREE ReformationBrewery.com

Linocut Pet Portraits

WORKSHOP Menagerie on Main 351 West Main Street, Canton 5:00–8:00 p.m. | $75 MenagerieOnMain.com

Thursday Rock of Ages

THEATER River Ridge High School 400 Arnold Mill Road, Woodstock 7:00–9:00 p.m. | $15 CherokeeK12.net

Jasmin Arakawa

MUSIC The Falany at Reinhardt 7300 Reinhardt Circle, Waleska 3:00 p.m. | Tickets Reinhardt.edu/Falany

Trevor Startt

MUSIC J. Michael’s Prime 110 Mountain Vista Blvd, Canton 6:00 p.m. | All ages TrevorStartt.com

King Margo

MUSIC The Falany at Reinhardt 7300 Reinhardt Circle, Waleska 7:30 p.m. | Tickets Reinhardt.edu/Falany

Service League Gala & Benefit First Pitch Dinner & Silent Auction The Wheeler House 510 Gilmer Ferry Road, Ball Ground 5:00 p.m. | Fundraiser ServiceLeague.net

Reinhardt University James & Sis Brown Athletic Center 9416 Fincher Road, Waleska 6:00 p.m. | Guest Speaker Chipper Jones ReinhardtEagles.com

Inclusive Friends Storytime

Monday Night Team Trivia

Woodstock Public Library 7735 Main Street, Woodstock 10:30–11:30 a.m. | All ages SequoyahRegionalLibrary.org

TRIVIA The Holler 301 West Main Street, Canton 7:00–8:15 p.m. | Free to play TheHollerCanton.com

bute

[EnjoyCherokee.com]

49

20 24 February

[calendar of events]

The Dukes of Swing Sunday, February 25

1

Thursday

3

Saturday

5

Monday

9

Friday

YPOW AM

Young Professionals of Woodstock 1 Innovation Way, Woodstock 7:30 a.m.–Noon | Ages 18+ INWDSTK.org

Saturday

11

Sunday

15

Thursday

17

Saturday

22

Thursday 50 [EnjoyCherokee.com]

Tie-In Talk

WORKSHOP Local Color Studio VISUAL ARTS Reeves House 85 North Street, Canton 734 Reeves Street, Woodstock 5:30–7:00 p.m. | Ages 8+ 6:30–7:30 p.m. | FREE LocalColor.Studio WoodstockArts.org

Basile

COMEDY MadLife Stage & Studios 8722 Main Street, Woodstock 7:30–9:00 p.m. | Ages 15+ MadLifeStageAndStudios.com

Valentine’s Basket Workshop Saturday Morning Yoga Garland Mountain Day Hike WORKSHOP Kids DIY Workshop Home Depot, Holly Springs 9:00 a.m.–Noon | Ages 4-12 HomeDepot.com/Kids

The Holler 301 West Main Street, Canton 10:00–11:00 a.m. | $10 TheHollerCanton.com

Cherokee Recreation & Parks Garland Mountain Horse & Hiking Trails, Waleska 10:00 a.m.–Noon | $10 PlayCherokee.org

Yeast Breads

Winter Gala 2024

Cherokee’s Got Talent

WORKSHOP with Chef Maureen The WREC, Woodstock 10:00 a.m.–1:00 p.m. | $55 PlayCherokee.org

Benefiting Kid Biz Expo Events on Main, Canton 6:00–9:00 p.m. | Fundraiser KidBizExpo.com

7

MilVet Veterans Meetup Reformation Brewery 105 Elm Street, Woodstock 6:00–8:00 p.m.

MilVetCommunity.com

Wednesday

Homeschool Meetup

THEATER Dean Rusk Middle School 2761 East Cherokee Drive, Canton 7:00–9:00 p.m. | $5 CherokeeK12.net

Benefiting MUST Ministries The Mill on Etowah, Canton 7:00 p.m. | Fundraiser EtowahMill.com

SPORTS The Daily Draft 8594 Main Street, Woodstock 7:00–10:00 p.m.

TheDailyDraft.net

Woodstock Arts Film Festival Guns & Hoses 5K

1970s Adult Prom

BBQ Basics

Creative Writing Class

The Big Game Watch Party

Dementia Support Group

Fondue & Flames: Galentine’s Edition

MUSIC The Falany at Reinhardt 7300 Reinhardt Circle, Waleska 3:00 p.m. | Tickets Reinhardt.edu/Falany Benefiting The Children’s Haven The Mill on Etowah, Canton 7:00–10:00 p.m. | Fundraiser CherokeeChildrensHaven.org

FoxTale Book Shoppe SPORTS Reformation Brewery 105 East Main Street, Woodstock 105 Elm Street, Woodstock 1:00–4:00 p.m. | $75 6:00–10:00 p.m.

FoxTaleBookShoppe.com ReformationBrewery.com WORKSHOP Made Mercantile 8636 Main Street, Woodstock 7:00–8:30 p.m. | Ages 21+ MadeMercantile.com

19

Potatoes: Planting for Success V-Day Partner Yoga The Buzz Recreation Center 7345 Cumming Highway, Canton 10:00 a.m.–Noon | $5 PlayCherokee.org

Horizon Healing Center 182 North Street, Canton 10:30 a.m.–1:30 p.m. | $75 HorizonHealingCenter.com

Black History in Woodstock Trivia on The Green Presentation by History Cherokee Woodstock Public Library, Woodstock 6:00 p.m. | FREE SequoyahRegionalLibrary.org

Canton First United Methodist Church 930 Lower Scott Mill Road, Canton 6:00–9:00 p.m. | Ages 14+ TimTebowFoundation.org

Street Choir

Date Night Yoga

The Arbor at BridgeMill 700 Freedom Boulevard, Canton 2:00–3:00 p.m.

ArborCompany.com

A Night to Shine

THEATER Woodstock Arts 8534 Main Street, Woodstock 7:30–9:45 p.m. | Ages 10+ WoodstockArts.org

5K Run/Walk Hobgood Park, Woodstock 8:00 a.m. | Fundraiser PlayCherokee.org

WORKSHOP Four 41 South BBQ Co. 149 Reinhardt College Pkwy, Canton 8:00 a.m.–4:00 p.m. | $299 Four41South.com

W

Steel Magnolias

FILM Saturday, February 10– Monday, February 12 8534 Main Street, Woodstock 48-hour event | Register WoodstockArts.org Open to filmmakers of all experience levels. Group entry rate is $50; student group entry rate is $40.

Showcase and award ceremony planned for Sunday, March 24.

Ember Hot Yoga 330 Chambers St, Woodstock 4:30 p.m. | $70/couple EmberYoga.com

Hot Wheels Skate Center 228 Farm Ridge Drive, Woodstock 9:00 p.m. | Ages 18+ HotWheelsSkateCenter.com

Leaning Ladder Tasting Boutique 105 East Main Street, Woodstock 7:00–9:30 p.m. | $85 LeaningLadderOliveOil.com First Baptist Woodstock 11905 Highway 92, Woodstock 6:00–9:00 p.m. | Ages 14+ TimTebowFoundation.org

Hawks at 76ers

Adult Skate Night

Korean Traditional Food with Chef Sunisa

A Night to Shine

NYX Training Center 103 Smokehill Lane, Woodstock 1:45–3:45 p.m. | $10/child NYXTrainingCenter.com

All Shook Up

10

Beginning Drawing

TRIVIA The Mill on Etowah 225 Reformation Pkwy, Canton 7:00–9:00 p.m.

LightsUpTrivia.com

Monday New & Notable

MUSIC MadLife Stage & Studios 8722 Main Street, Woodstock 8:00–9:30 p.m. | All ages MadLifeStageAndStudios.com

American Red Cross Blood Drive R.T. Jones Memorial Library 116 Brown Industrial Parkway, Canton 10:00 a.m. | Volunteer SequoyahRegionalLibrary.org

Presented by 94.9 The Bull, proceeds benefit The St. Jude Children’s Research Hospital.

Featuring performances by Drew Baldridge, Josh Ross, and Chase Matthew.

rch

23

Friday

24

Saturday

25

Sunday

28

Wednesday

29

Thursday

Bowling Social

Stars & Strikes Entertainment Center 10010 Highway 92, Woodstock 3:00–5:00 p.m. | Ages 12+ RestorableRecreationTherapy.com

University Theater: Clue

THEATER The Falany at Reinhardt 7300 Reinhardt Circle, Waleska 7:30 p.m. | Tickets Reinhardt.edu/Falany

Special Olympics Polar Plunge Val Merza Acworth Beach 4425 Beach Street, Acworth 9:30 a.m.–1:00 p.m. | Fundraiser SpecialOlympicsGA.org

MUSIC Rootstock Restaurant & Bar 8558 Main Street, Woodstock 7:30–10:00 p.m.

ValMerza.com

Chess Club

The Dukes of Swing

Coffee & Creatives

Wild Wednesday Trivia

Soundcheck Music Bingo

Super Smash Bros. Tournament

Woodstock Coffee Club 9550 Main Street, Woodstock Noon–3:00 p.m. | All ages TheWoodstockCoffeeCompany.com Woodstock Coffee Club 9550 Main Street, Woodstock 6:30–9:00 p.m.

TheWoodstockCoffeeCompany.com RockSolid Brewing Co. 345 Gilmer Ferry Road, Ball Ground 7:00–9:00 p.m. | Free to play RockSolidBrewingCo.com

MUSIC MadLife Stage & Studios 8722 Main Street, Woodstock 4:00–5:30 p.m. | All ages MadLifeStageAndStudios.com TRIVIA Canton Cigar Company The Mill on Etowah, Canton 7:00–9:00 p.m. | Free to play CantonCigarCompany.com The Blue Ghost Arcade 164 Towne Lake Parkway, Woodstock 8:00–10:30 p.m. | $15 Admission TheBlueGhostArcade.com

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