Augusta, GA October 2023

Letter from the Editor

Welcome fall! With the changing seasons comes a change in what we are craving, and with fall that often means comfort food. October is our most delectable issue of the year, filled with some of our favorite dishes and beverages around town. We included a few new recipes for you to try at home, whether you’re cooking for just your family or for entertaining guests. The smells of fall bring memories to my mind of sitting in my mom’s kitchen, and the aroma of cinnamon, apple, pumpkin, chili and soups of any kind brings me right back to her table.

There is definitely an art to creating a flavorful dish that not only satisfies our taste buds but evokes memories. The aroma of certain spices and foods can bring us right back to our childhood, which can be incredibly powerful and comforting. Food brings us all together, and whether we are sharing a meal with loved ones or enjoying a night out on the town, the time spent while enjoying food is invaluable.

As always, thanks for reading, and we’ll see you around town!

October 2023

PUBLISHER

Jana Morris | jana.morris@citylifestyle.com

EDITORIAL COORDINATOR

Bailey Hall | bailey.hall@citylifestyle.com

SENIOR ACCOUNT EXECUTIVE

Collin Beasley | collin.beasley@citylifestyle.com

ADMINISTRATIVE DIRECTOR

Daniel Morris

CONTRIBUTING WRITERS

Don Seaman, Haley Williams, Linda Ditch, Michelle W. Parnell

CONTRIBUTING PHOTOGRAPHERS

Cassandra Castaneda, Janie Jones, Lillian Alana Photography, Randy Pace, Sanjeev Singhal

BAILEY HALL, EDITOR @CITYLIFESTYLEAUGUSTA

Corporate Team

CHIEF EXECUTIVE OFFICER Steven Schowengerdt

CHIEF OPERATING OFFICER Matthew Perry

VICE PRESIDENT OF SALES Tiffany Slowinski

EXECUTIVE DIRECTOR OF HR Janeane Thompson

DIRECTOR OF FIRST IMPRESSIONS Jennifer Robinson

TECHNICAL DIRECTOR Josh Klein

CONTROLLER Gary Johnson

AD DESIGNER Matthew Endersbe

LAYOUT DESIGNER Kelsey Ragain

city scene

Where neighbors can see and be seen.

Want to be seen in the magazine? Tag your Instagram photos with @citylifestyleaugusta

1: Kennedy Sammons celebrating the grand opening of her storefront, Forevermore Boutique. 4: Forevermore Boutique is located at 104 S Belair Rd #9. Photography by Lillian Alana Photography

business monthly

A round-up of exciting news from local businesses.

Ribbon Cutting for Golden Harvest Food Bank

Golden Harvest Food Bank held their ribbon cutting ceremony for their newly-renovated and expanded Volunteer and Administration Center. Phase 1 of the renovation project began in July of 2022 and has added a new volunteer packing and sorting area, a new entrance to better share their mission with the community, and increased office and conference room space.

Fort STEM wins grant

Fort STEM, a local education center, has been selected by the Georgia Space Grant Consortium to receive grant funding for a team of ten students to participate in the Plant the Moon Challenge! The children will help NASA figure out how to grow crops in lunar soil conditions. Congratulations to Fort STEM and their students!

Electronic Caregiver

“After fifty two years of operating emergency medical services, I retired and sold my company, SouthStar EMS. To me, it was all about compassion and helping take care of people,” says Jim Adkins. After retiring, he was looking for another way to be involved in helping people. Electronic Caregiver is more than a wearable medical device and allows seniors the confidence to live longer, safer, and more independently. For more information, contact Jim by calling 706-833-8186.

Want to be featured?

Get in touch by heading over to our landing page to connect: CityLifestyle.com/Augusta

Julie Calhoun Agency Manager

84 Lumber Company

Providing supplies and expertise for building projects both large and small

ARTICLE BY MICHELLE W. PARNELL | PHOTOGRAPHY BY SANJEEV SINGHAL

84 Lumber Company, a family and woman-owned company with over three hundred and ten facilities nationwide, opened the Augusta store in 2003. Trevor Ellis, manager of the Augusta store since 2020, shares that even though 84 Lumber is a national company, it still functions as a family-owned operation with an emphasis on community connections. “Everybody here in the Augusta store lives locally and we are involved in the community,” he says. “When people walk into the store, we want everybody to feel like they’re at home. We have pictures on the wall with our names, so our customers can call us by name… there are no strangers when it comes to dealing with 84 Lumber in Augusta.”

The welcoming atmosphere in the store directly reflects the mood of the company as a whole. “I love the culture of 84 Lumber because it’s pretty unique in how we operate,” says Trevor. “Even though we are a national company, it still feels like the same company it was back when Mr. Hardy (Joseph Hardy) opened it in 1956. It is a family atmosphere, and you can tell everybody cares about everybody else.”

84 Lumber provides more than high quality lumber for building; the store carries a wide variety of building materials for a large range of projects. “From rebar to framing material, windows, doors, trim, shingles …. anything you need to build your dream house, 84

Lumber can supply it,” explains Trevor. “We also take it a step further with our turnkey framing where we build the house for our customers. 84 Lumber has a multifamily division, as well, for building apartments, townhouses, and more.”

With such a wide range of services and supplies to manage, associates work hard and train hard. “The training as an associate is second to none,” shares Trevor. “We all wear a bunch of different hats and we work hard. When the going gets tough, we just get going and lace up our boots a little bit tighter.”

The store services clients ranging from large corporations with long range building plans to individuals working on small projects and everyone in between. “Whether it’s selling a piece of trim or a multimillion-dollar apartment complex, there is never a job too small or too big for us,” says Trevor. “We pride ourselves on being able to serve every single customer and providing them with the best possible customer service there is to offer.”

Stop in and visit with Trevor and the crew at 84 Lumber Augusta, which is open Monday through Friday 7:00am to 6:00pm and is located at 1725 Wylds Road. For more information visit 84lumber.com, call 706-737-1084, and follow the Augusta location on Facebook @84lumberaugusta.

When people walk into the store, we want everybody to feel like they're at home …there are no strangers when it comes to dealing with 84 Lumber in Augusta.

ARTICLE BY LINDA DITCH | PHOTOGRAPHY BY JANIE JONES

STYLISH SOIREE

ELEGANT BUT CASUAL GATHERING

Autumn is a lovely season to have friends and family over for dinner. Why not host an elegant but casual gathering before the holiday craziness begins? A table setting of white dishes, woven placemats, copper utensils, and linen napkins decorated with succulent or herb clippings creates a stylish atmosphere conducive to conversation and enjoyment. This simple menu will allow you to host a stress-free evening.

CHEESE BOARD

While your guests enjoy a pre-dinner glass of wine or cocktail, set out a cheese board for them to nibble on. It is much simpler to assemble than a full-on charcuterie board. The basic rule is to offer three types of cheese—one blue (stilton, Roquefort, gorgonzola), one hard (cheddar, gruyere, manchego), and one soft (brie, camembert, Port Salut). Feel free to add olives, nuts, and grapes to the board, or just keep it simple like this one pictured with slices of artisan bread, crackers, and breadsticks.

ROASTED BEET SALAD

STEAK RUB

• 6 medium beets

• Olive oil, for drizzling

• Salt and pepper to taste

• 1 bag of salad greens

• 1/4 cup toasted pecans, coarsely chopped

• 2 ounces of goat or feta cheese

• 1/4 cup chopped dried apricots

• Favorite vinaigrette dressing

Coat the beets with olive oil, salt, and pepper. Place on a baking sheet. Roast in a 400-degree oven for 45 minutes until fork tender. Cool for 10 minutes, and then rub with paper towels to peel. (Beet juice stains, so be careful.) Cut the beets and toss with the remaining ingredients.

The dinner’s main event is a lovely piece of beef seasoned with a this spice rub. Use a steak of your choice grilled or seared in a cast iron skillet.

• 3 parts brown sugar

• 3 parts smoked sea salt

• 1 part smoked paprika

• ½ part coriander

• ½ part chili powder

• ¼ part cayenne pepper

• ¼ part dried thyme

• ¼ part cracked pepper

Mix all spices and apply liberally to the beef. Place the seasoned meat in the refrigerator for 24 hours. Allow it to come to room temperature before grilling or searing.

Recipe by Linda Ditch

Recipe by Chef Eric Carter

A Feast for the Senses

CADWALLADERS CAFÉ SERVES UP ELEVATED CUISINE IN AN INTIMATE, ELEGANT ATMOSPHERE

ARTICLE BY MICHELLE W. PARNELL

PHOTOGRAPHY BY RANDY PACE

On Davis Road quietly sits one of Columbia County’s oldest and best fine dining restaurants - Cadwalladers Café. Established in 1987, the restaurant’s moniker comes from the name connection original owner Colden Waller III has with Cadwallader Colden, an 18th century physician and Governor of New York. Initially Colden and his wife, Mary, opened Cadwalladers as a deli and wine café, but before long transitioned the space into a fine dining restaurant.

“I remember coming here several times a year with my mother to eat lunch back when it was a delicatessen,” wistfully shares John Donner. Years later, in 2015, John joined the Cadwalladers team and eventually became the restaurant’s manager. In 2020 when the Wallers decided to retire, John says he was fortunate to be the one they chose to be the next owner of Cadwalladers Café. “I’m honored to carry on the tradition started by Colden

and Mary. Working side by side with them, I learned a lot and am very privileged to be a part of the team of people who have worked to make the restaurant what it is today, a place where the guests and staff feel like family.”

When possible, John continues Colden’s custom of personally greeting each person who walks in the door. “I think it shows how much we care about our guests and truly appreciate their patronage,” he says. “Hopefully, it starts their first (or fiftieth) dining experience with us in as positive a way as possible.” John is not exaggerating when he says some patrons arrive to enjoy their fiftieth experience. Cadwalladers boasts an extremely loyal customer base, many of whom have been celebrating milestones at the restaurant for decades.

In addition to the welcoming and elegant atmosphere, regulars keep returning for the exceptional menu. “From appetizer

to dessert, I feel we put out the best food in the CSRA,” says John. “Chef Eric Lindsay has been with us for more than sixteen years and has served as the executive chef since 2018. He and his team go above and beyond to put all their love and effort into the wonderful food they provide.”

Menu items are made from scratch using fresh ingredients. “Like most locally-owned fine dining restaurants, we try to support local farmers,” explains John. “We patron local businesses such as Good Earth and Tisdale Farms in order to provide the highest quality and freshness of our food.”

With an emphasis on using fresh ingredients, menu items often include variations. “Our menu changes, so it will be a little bit different experience every time you dine with us,” he adds. “We usually change sauces or side items to complement our main dishes. So, it’s not a completely different experience than

the one you may have had a week or two ago, but it’s just enough to pique your interest.” Unique menu offerings such as the Bison Ribeye, Veal Porterhouse, Duck Duo, and the Cadwalladers classic Creamy Parmesan Risotto with scallops and shrimp set the restaurant apart from other local fine dining options.

Curious or undecided patrons should consult the restaurant’s official website for up-to-date menu options, although the knowledgeable staff happily helps as well. Additionally, the from-scratch menu items make accommodating dietary restrictions simple. Cadwalladers also offers over one hundred wine

and eighty whisky choices to compliment your dining experience and with an experienced Sommelier on staff, making the perfect selection is simple.

Located at 106 Davis Road, Cadwalladers Café is open Wednesday-Saturday evenings for dinner. For reservations, which are encouraged, and to explore current menu options, visit cadwalladerscafe.com , call 706-860-7444, or follow the Facebook page @Cadwalladers. Patrons should also inquire about using the restaurant’s private dining room, which easily holds fifteen to forty guests, and is available for celebrations, business meetings, and other large gatherings.

I’m honored to carry on the tradition started by Colden and Mary... and be part of the team of people who have worked to make the restaurant what it is today.

CHOCOLATE and WINE

The Key to a Successful Wine and Chocolate Pairing Lies in Finding the Right Combination of Flavors and Characteristics.

Pairing wine and chocolate together can be a delightful sensory experience that can elevate the flavors of both. While the concept of pairing wine with food is well-known, pairing it with chocolate may seem unconventional at first. However, when done correctly, it can create a harmonious balance where the flavors of the wine and chocolate complement and enhance one another.

Wine and chocolate have a lot of similarities to each other. Both contain flavanols (antioxidants) and polyphenols (compounds found in plant-based food) that are good for you and have anti-inflammatory properties. These characteristics affect flavor so it’s somewhat challenging to pair wine and chocolate together. The more polyphenols, the more pronounced the bitter taste.

For example, if you sip a delicious dry red wine alongside a hunk of dark chocolate, the wine will start to taste bitter and sour. The taste imbalance is coming from the heightened levels of flavanols (different types of tannin) found in both chocolate and wine that end up clashing against each other on your tongue.

While it might sound counterintuitive, a good rule of thumb is to pair a wine that is “sweeter” than the chocolate itself. “Sweet” doesn’t refer to dessert wines alone. In the wine world, the term “sweet” is often used to denote ripe, fruit-forward flavors in a wine. These characteristics provide a nice balance to the bitter flavors of cocoa.

Both wine and chocolate can have intense, dry flavors. In order to find the right balance, it’s best to choose wines that are a little bit softer and juicier than the chocolate you’re pairing it with.

We’ve done the footwork to find several wines that partner well with chocolate. Here are our guidelines for matching chocolate with wine and a few of our favorite wine and chocolate pairings. We hope you’ll try them and then get inspired to experiment and create your own.

ARTICLE BY HALEY WILLIAMS PHOTOGRAPHY BY CASSANDRA CASTANEDA

TIP 1: MATCH SUGAR WITH SUGAR

When it comes to pairing chocolate and wine, you don’t want to strike a balance, you want to match sugar to sugar. Sweeter chocolate like white chocolate does better when consumed with sweeter wines and bitter chocolate like dark chocolate enjoys being paired with dryer wines. Think of it as matching sugar with sugar. A good rule of thumb is to always pair wines that are equally or slightly more sweet than the chocolate being eaten with it.

TIP 2: MATCH INTENSITY WITH INTENSITY

If you pair an incredibly delicately flavored dark chocolate with a full-bodied, heavy red, the intensity of the wine will destroy any of the subtlety that might have been present in the chocolate. The opposite is also true: strong-tasting chocolate will blow a delicate wine out of the water. Keep this rule of thumb in mind: light-flavored chocolates enjoy being paired with light-bodied wines and intensely flavored chocolates prefer being paired with full-bodied wines.

TIP 3: PAIR FLAVORS WITH FLAVORS

Wine and chocolate both carry their own intense flavors. If the chocolate contains other ingredients such as nuts, fruit, or caramel, consider how these flavors will play with the wine. This is especially helpful to remember when enjoying truffles with wine. To avoid creating a palate power play between the two, do your best to match fruity or floral chocolates with fruity wines like Moscato or White Zinfandel. Enjoy chocolate-covered nuts alongside a nutty wine like a Madeira or Marsala. Chocolate studded with dried cranberries might pair well with a fruit-forward red with berry undertones.

CREATING THE PERFECT PAIR

DARK CHOCOLATE

Bitter to semi-sweet dark chocolates, that are 50 to 100% cacao, have intense, bitter flavors, and earthy to fruity undertones. Match the intensity without adding more dryness by pairing these chocolates with full-bodied, yet fruit-forward wines.

Pairs well with:

Cabernet Sauvignon, Pinot Noir, Port, Merlot, Shiraz, Barolo

MILK CHOCOLATE

Milk chocolate is typically creamier and sweeter with flavors of brown sugar, vanilla, and cream. It requires a wine that is light to medium in body, with a ripe fruit character.

Pairs well with:

Pinot Noir, Merlot, Sweet Riesling, Ice-Style Wine

WHITE CHOCOLATE

White chocolate has a sweet, buttery flavor with notes of cream and honey. Sweet white and rosè wines help cleanse the palate of the rich flavors from white chocolate, as does sparkling spumante like Moscato d’Asti.

Pairs well with:

Sweet Riesling, Moscato, Semi-Dry Sparkling Whites, Gewurztraminer

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AUGUSTA CITY LIFESTYLE

SCAN TO CONNECT

A curated selection of the most intriguing upcoming events in our area.

2023 Walk to End Alzheimer's

EVANS TOWN CENTER PARK

The 2023 Walk to End Alzheimer's will be on September 30th at Evans Town Center Park. There will be food trucks there with coffee, breakfast, lemonade, and snow cones. To register and for more information, visit act.alz.org.

OCTOBER 7TH OCTOBER 7TH

The 5th Annual Courage To Rise Fun Run/Walk

THE AUGUSTA MARKET

It's time for the 5th Annual Courage To Rise Fun Run/Walk benefiting GLM2 Foundation, Inc. It will be on October 7th at 8:30am at The Augusta Market. GLM2 is a nonprofit organization that transforms the lives of women and children affected by trafficking and domestic violence. For more information, visit glm2.life.

Recteq Fest 2023

RECTEQ

Recteq Fest is coming up on October 7th at 10am. This is a BBQ, food, fun, and family celebration with incredible surprises planned. For more information, visit recteq.com.

Holistic Fall Market

THE SOLFOOD KITCHEN

The SolFood Kitchen and 2 Wolves Herbal Apothecary are hosting the Holistic Fall Market on October 8th from 12pm to 4pm. There will be a variety of vendors and will take place at the Upper Level Surrey Center.

Fall Fest

BARTON FIELD

It's time to break out your lederhosen and dirndl - The Fall Festival is at Barton Field on October 14th from 9am to 7pm! There will be Oktoberfest entertainment, delicious German food, pony rides, pet adoptions, Vendor Village, children's activities, and lots of family fun!

CSRA Business Networking

ELKS LODGE

Business owners are invited to the CSRA Business Networking Event at the Elks Lodge on October 26th at 5:30pm. There will be food, a cash bar, and lots of local business owners to mingle with. Don't forget to bring lots of business cards!

Want to be featured?

Get in touch by heading over to our landing page to connect: CityLifestyle.com/Augusta

MARKET UPDATE

I am delighted to bring you the latest market update, ensuring that you remain well-informed about the dynamic West Augusta / Martinez real estate market.

As always, please feel free to reach out to me with any questions.

It’s Pumpkin Bread Season

The Perfect Recipe For Some Autumn Comfort

Ingredients:

• 1 1/2 cups all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1 1/2 teaspoon ground cinnamon

• 1 teaspoon nutmeg

• 1/2 teaspoon ginger

• 1 teaspoon salt

• 1 1/2 cups canned pumpkin

• 1 1/2 cups sugar

• 2 teaspoon vanilla extract

• 1/2 cup vegetable oil or canola oil

• 1/2 cup melted butter

• 2 eggs

Directions:

1. Preheat the oven to 350 degrees.

2. In a mixing bowl, add the flour, baking soda and baking powder, spices, and salt. Set aside.

3. Combine the oil, butter, and vanilla in a liquid measuring cup.

4. In a mixing bowl (with a paddle attachment), beat the pumpkin, sugar, and eggs until combined.

5. Turn the mixer to low and slowly add the liquid ingredients. Let this process take about 1 to 2 minutes so the mixture becomes light and fluffy.

6. Using a spatula, fold the dry ingredients into the wet and slowly fold until the ingredients are blended.

7. Prepare a 10 x 5 loaf pan by buttering it really well and then adding a strip of parchment paper to the bottom and up the sides for easy removal.

8. Bake in a preheated 350-degree oven for 1 hour. The bread will be fully risen in the center, like a loaf. Make sure it’s fully cooked and brown on the top otherwise it will fall in the middle once removed from the oven.

ARTICLE BY DON SEAMAN