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Cobb Life June/July 2011  Volume 7, Issue 5 PUBLISHER

Otis A. Brumby, Jr.

GENERAL MANAGER

Otis Brumby III

ASSOCIATE PUBLISHER V.P. OF SALES

Hearing Evaluations • Hearing Aids Hearing Aid Repair • Assistive Listening Devices Batteries & More!

Jay Whorton

Wade Stephens

EDITORIAL STAFF DIRECTOR OF MAGAZINES

Mark Wallace Maguire

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CONTRIBUTORS

Allen Bell, Joan Durbin, Stacey L. Evans, Meredith Pruden Heather Teilhet, Michael Venezia

Zephyr

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DR. LAURIE NELSON Audiologist

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Jennifer Carter, Nathan Self, Mark Wallace Maguire, Mia McCorkle

990 Whitlock Avenue, Suite D • Marietta, GA 30064 Under Whitlock’s Restaurant 770-427-3033 www.MariettaHearing.com

LAYOUT AND DESIGN

Stacey L. Evans, Mark Wallace Maguire

ADVERTISING STAFF COBB ADVERTISING MANAGER

Becky Opitz

INDEX OF ADVERTISERS ACORN 61 Affordable Contracting 29 Atlanta Communities 36 Atlanta Lyric Theatre 56 BBQ Grill Dr 6 Beltone 61 Big Shanty BBQ 15 Carpet Dry Tech 56 Center Academy 62 Center For Allergy & Asthma 7 Chattahoochee Technical College 11 City of Smyrna 53 Cobb Civic Center 63 Cobb Hardware 64 Cochran Shutters 44 Cumberland Diamond Exchange 45 Dance Stop 43 Davis-Struempf Funeral Home 57 Emory Adventist Hospital 19 Fabric & Fringe 60 Fireplace Company 63 First Cherokee State Bank 65 Fresh N Fit 3 Gail Holman - Remax Around Atlanta 62 Geico 10 Golden Rugs 15 Good Measure Meals 48 Halo Salon 18 Joanna Conyingham 60 Johnson Ferry Baptist Church 12 Juleps 59 Kennesaw Dental 18

KSU Continuing ED 32 & Lavida Massage Marietta Art Walk Marietta Camp Meeting Marietta Hearing Marlowes Mayes Ward - Dobbins Funeral Home New Life Chiropractic Northside Hospital Sleep Center Parc @ Piedmont Piedmont Hospital Pinnacle Orthopaedics Plastic Surgery Center of the South Presbyterian Village Resurgens Roswell Street Baptist Church Savannah Court Sawyer Bailey Salon Solaris Spot On Consulting Sue Hilton Sundial Plumbing The Bottoms Group The Henssler Financial Group The Proven Team Three 13 Salon United Community Bank Wellstar White Rabbit Winnwood Retirement

ACCOUNT EXECUTIVES

33 54 47 10 4 41 67 21 40 37 68 13 28 49 51 6 58 54 3 58 57 24 9 25 59 55 5 2 20 50

Reneé Aghajanian, Stephanie deJarnette, Katie Berry, Carole Johnson, Dawne Edge, Paula Milton, Cheryl Myrick, Tamara Heil, Melinda Young GRAPHIC DESIGNERS

Caroline Brannen, Beth Poirier, Jennifer Hall CREATIVE DIRECTOR

Leigh Hall CIRCULATION DIRECTOR

Matt Heck

Cobb Life magazine is published nine times a year and distributed to more than 33,500 homes and businesses throughout Cobb County. ADVERTISING: To advertise, contact Wade Stephens at wstephens@cobblifemagazine.com or 770.795.3000 x500 SUBMISSIONS: Please send all editorial correspondence to mmaguire@cobblifemagazine.com Visit us online at ww.cobblifemagazine.com We’re on facebook!


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C O N T E N T S

22

30

features 14 LEMON-AIDS Add a twist to a summer treat 16 ROCK IT MAN We go rock climbing in Kennesaw

departments 22 STYLE Discover Touch of Europe

For Healthier, Safer Grilling Our complete inspection & cleaning process: • Removes harmful carcinogens that can be transferred to food • Prevents future corrosion • Helps extend the life of your grill • Protects your valuable investment

26 PULSE Experiencing acupuncture

It’s a dirty job: let us do it!

BEFORE

AFTER

30 SPICE Tasting the world without leaving Cobb

We repair grills too! 52 WINE Remembering Robert Mondavi

GIFT CERTIFICATES AVAILABLE Special price valid through 7-31-11. Cannot combine w/ other offers.

770-733-3426

in every issue 8 FROM THE DIRECTOR 10 LETTERS 10 NEWS AND NOTEWORTHY 56 HIGHLIGHTS 59 SCENE 66 SLICE OF COBB

ON THE COVER: Penang’s house special shrimp is made with ingredients that include Malaysian curry, lemon grass, dried chili, dried shrimp, ginger, shallots, onions and thick black soy sauce.


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from the director

Rediscovering my love of global cuisine It was a hole-in-the-wall Jamaican restaurant in Smyrna on South Cobb Drive. It closed roughly a decade ago, when police discovered they were selling marijuana out of the kitchen. But when I went in 1998, it was gaining the reputation as an authentic Jamaican-style food stop in the then rather bland Smyrna restaurant scene. I had developed a liking for Jamaican food through the years. One of my roommates in college hailed from Kingston, the capitol of that island nation, and his mother would mail us huge jars of homemade jerk sauce we slathered on chicken breasts. I would also occasionally eat at Atlanta’s Bridgetown Grill where their Anglicized Jamaican food was still pretty tasty, though not completely authentic. So when my friend Jonathan Meely and I set out to that restaurant one evening 13 years ago I had high hopes for scoring a good dinner. Walking into the restaurant I immediately felt it was the real deal. Though sparsely crowded, the air was thick with Caribbean accents. A soccer game played on an old television set sitting on a table and the walls were covered with faded Air Jamaican posters. I was also the only white guy in the place (Jonathan is African-American and we played in a musical duo called Rice and Gravy), and I felt I must have discovered a real gem. We both ordered a combo plate that came with our choice of soup. The most intriguing soup on the menu was called Mannish Water. According to the description, it consisted of meat, yam, potato, bananas and dumplings. It sounded new and interesting and the name itself had me feeling like a muscular member of Bob Marley’s band, so we both ordered it. It was an interesting soup, rather bland with small bits of vegetables and a watery broth. But there was one exception: A rubbery, honey-combed textured piece of something in the bowl. Not wanting to appear ignorant and wanting to keep up my self-professed coolness (ego is a tough pill to swallow) I did not ask what it was and forced myself to swallow it. The rest of the meal was forgetful. I think I had a half jerk chicken with the obligatory rice and peas. I can’t recall what Jonathan ordered. Later when we got back to his place to play some music, I had to ask him what the rubbery, honey-combed ingredient was. Our conversation went something like this. “Hey, by the way, what exactly was that strange, rubbery thing in the Mannish Water?” “Heck, I don’t know. You’re the cultured white boy, I thought you knew these things.” “I have no idea what that was. Those are your people, I thought you knew what we were eating.” “Me? I have no idea. I just know whatever it was, it was nasty.” We both gave an uneasy laugh, then prompted by our curiosity,

Jonathan made the phone call. I could only hear his end of the conversation, but it went something like this. “Yeah, we were up there eating earlier and had the Mannish Water…..yeah, that was us. Hey what was the honeycombed, rubbery, meaty stuff in there?” I heard a muffled reply. “What, did you say goat?” Jonathan asked. Goat, I thought? Another muffled reply. “The gut of the goat? We ate the gut of a goat? Do you mean goat chitlins?” Jonathan looked at me, his eyes wide, a look of merriment on his face. “What do you mean we weren’t supposed to eat it? It’s just for seasoning!” He hung up. Stared at me. “Maguire, we just ate goat chitlins.” I uttered a word I won’t reprint and we both dashed into his kitchen where we gulped down a few shots of liquor in hopes that it would kill any strange goat-like bacteria lurking in our system. I felt okay the rest of the night, though that could be chalked up to the amounts of alcohol I consumed to kill any goat germs. Since then, I look back fondly on eating the “gut of a goat.” But that experience combined with a rough time at an Ethiopian restaurant in Doraville weaned me off of the authentic food kick. Instead, I decided to stick with the straight and narrow and fill my tummy with food from Celtic and European roots. That was until this issue. During the course of producing this issue, I was fortunate enough to be on location for a few of our international restaurant features and am happy to report that after sampling the fine cuisine offered, I am back on the global food venture. The cuisine served at these restaurants was outstanding across the board, rich with tastes and flavor and altogether a wonderful retreat from everyday food. All the chefs were beyond friendly and there were no strange ingredients lurking in the soups. So, I’ve opened my mind back up. A little. But, one thing I’ve learned. No more eat first and ask questions later. Best,

Mark Wallace Maguire


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LETTERS

Nice tribute to Rockwell Dear Director, You briefly mentioned Norman Rockwell as being your personal favorite as an artist (Musing on our Music and More, May 2011). My younger brother, Robert Rhoades is also an artist and a musician and he wrote a tribute song to Norman Rockwell. It is touching tribute with original lyrics and music. You can see it at this YouTube link: http://www.youtube.com/watch?v=nGnoS_PF79Y Best wishes to you, Eddie Rhoades Marietta

NEWS

&

NOTEWORTHY

Cobb Symphony changes name, mission

Au t o • H o m e • B o a t • Cyc l e

2125 Roswell Road • Marietta • 770-565-9696

10 COBB LIFE June/July

2011

The Cobb Symphony Orchestra, a regular feature in our magazine, is no more. The CSO officially changed its name to The Georgia Symphony Orchestra May 7. The newly named GSO plans on stretching its musical and geographical boundaries. Negotiations are ongoing to expand the number of concerts presented outside of Cobb County; and an agreement is in place to establish a residency at Reinhardt University’s Falany Performing Arts Center in North Georgia. “Within the last six years, the organization has taken major leaps forward,” Music Director Michael Alexander said. “Given this growth, we are excited to continue to expand our programs as the Georgia Symphony Orchestra.” The orchestra has been performing throughout the state for over six decades. Information: www.georgiasymphony.org


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NEWS

The Avenue East Cobb adds more shops The Avenue East Cobb continues to add clients. Bravura, Menchie’s Frozen Yogurt and Parisian Nail Salon recently joined The Avenue East Cobb. Opening this fall, Bravura, founded in 1988 by Woodstock resident Shirley Fraser, provides a unique selection of evening, cocktail, bridal and special occasion dresses. Menchie’s Frozen Yogurt, which opened in April, is owned by local franchiser Hunter Mayes and features a rotating selection of eclectic frozen yogurt flavors. Parisian Nail Salon is opening its second Cobb County location at The Avenue East Cobb as a result of the success Cobb native Matthias Dang achieved at the first store at The Avenue West Cobb.

New pizzeria on the scene Star Pizza and Pasta joined the ranks of Cobb’s pizza restaurants recently when it opened a new location at Pavilions at Eastlake, located at the southwest corner of Robinson Road and Roswell Road northeast in Marietta.

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&

NOTEWORTHY

Vinings’ Pruitt dancing with Atlanta stars “Dancing Stars of Atlanta” takes place June 18 at the Loews Hotel Atlanta and Vinings resident Jenny Pruitt who is CEO & Founder of Atlanta Fine Homes Sotheby’s International Realty will participate. Pruitt is also a former Cobb Life Power Woman. Mirroring the popular TV show “Dancing with the Stars,” this event pairs local Atlantans with professional dancers. You can vote for your favorite dancer now and purchase tickets as well at http://www.dancingstarsofatlanta.com. Tickets are $150 and a table of 10 is $2,000. For more information contact Jeanne Hastings by phone at 404.728.1181 or by email at jeanne.hastings@alz.org.

COBB LIFE June/July

2011

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COBB LIFE JUNE/JULY 2011 Volume 7, Issue 5


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lemon(aids)

Lemonade, lemonade, made in the shade, best ol’ lemonade ever been made. One of my favorite childhood memories is my grandma singing that tune while we made lemonade together, and then we’d laugh and laugh like it was the funniest thing ever. While fresh-squeezed lemonade will always be a summertime classic, the staff at Cobb Life found a few ways to ‘aid’ the lemon, mixing it up with some other fruits for a variety of new flavors. These aids are especially great if you don’t have time for fresh-squeezed and want to punch up a store-bought or powder-made mixture.

Cranberry + Apple = Piquant pink This pink drink is more than just a pretty punch. The tang of cranberry marries perfectly with the bite of lemon in this tart concoction. Apples soften the flavor with hints of sweetness. You can mix the juices any proportion you like, but for a nice balance we recommend 1/3 part cranberry to 2/3 lemonade. You can add either a splash of apple juice or cut two apples into small chunks and toss into the mixture. The bites of apple add a nice texture and transform the drink into a fun treat. Lemon/cranberry-infused bites left at the bottom of the cup make for a delectable dessert. This one is perfect for backyard parties and will be a winner with both adults and kids. (Best served cold without ice). BY STACEY L. EVANS  PHOTOGRAPHY BY MARK WALLACE MAGUIRE AND MIA MCCORKLE


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Orange + Honey = Sweet symphony This citrusy concoction really hits the sweet spot. The orange and honey take the sting out of the lemon, instead drawing out its sweeter side. Fresh, juicy oranges are the way to go on this one. Squeeze a few into the pitcher of lemonade, allowing plenty of pulp to pass through. Add honey to taste, but one teaspoon per drink should do the trick. Whip this up at room temperature so the honey dissolves a bit, then refrigerate or serve over ice. (Though ice may water down the flavor a bit). Fresh is always best, but this juice maintains its flavor after being refrigerated a couple of days. But chances are it won’t last that long as your family and friends make a beeline for it as soon as they walk in the door.

Lime + Mint = Exhilarating elixir A drink that smells as good as it tastes. To make, mix half lemonade and half limeade, or add four or five fresh limes to a pitcher of lemonade. (Or one to a glass). Garnish with mint leaves. The refreshing aroma is a precursor for the revitalizing kick of this mixture. The garnish and lime wedges really class up the lemonade; these are made for sipping poolside while immersed in a good book or served fresh at your next summer soiree. To add more kick, vodka blends perfectly, or add a bit of bourbon for a mint julep feel. *The nonalcoholic version is also a great pick-me-up when gardening or doing yard work.

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BY ALLEN BELL PHOTOGRAPHY BY MIA MCCORKLE AND MARK WALLACE MAGUIRE

Mariah Tatum scales a wall at Escalade. Above right, Escalade owner Andy Stratton touts not only the physical nature of the facility, but also how it is family-friendly.

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For a decade I spent the better part of my free time scaling rock walls all over the southeast, from the south-facing slab of Currahee Mountain in the far northeast corner of Georgia, to the cavernous canyon of Tallulah Gorge. I was in a climbing harness so much that it felt like a second skin. The pinnacle of my rock climbing adventures was venturing to the Yosemite Valley and reaching the top of Half Dome where I gazed at the vistas almost 5,000 feet above that magical landscape. But that was many years ago – another city, a different job, a lifestyle apart from the one I live now. So when I stepped into Kennesaw’s Escalade Rock Climbing Gym, it brought back a flood of memories – of hiking miles through verdant forests to reach the remote location of various granite walls, of scaling


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2011

Our contributor Allen Bell scales the wall at Escalade. Though he admitted he was out of shape and a tad heavier than the last time he stepped in the harness, Bell still writes that rock climbing is a sport that captures the best in spiritual and physical energy.


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cliffs wet with the humidity of hot summer days and of freezing my fingers on cold stone during climbing adventures attempted too early in the spring. With all of these thoughts swirling through my mind, I strolled into the gym with a bit of trepidation. I was out of practice and in less than optimal physical condition. My climbing harness barely fit, my climbing shoes were too tight and I had to draw in huge gulps of air to clasp the waist strap for my chalk bag. Belayed by the 41-year-old owner and proprietor of Escalade, Andy Stratton, I began climbing the first tall route as you walk into the gym. Stratton held the other end of the rope wound through a belay device, ensuring that if I lost my grip I would not go plummeting to the floor. Like a new beginner, I used almost every hold on the wall, but I made it to the top, only remembering to chalk my hands about halfway up. As much as I struggled and huffed along the way, the feeling was invigorating. As I’ve told many people before, rock climbing is more than a sport. It’s a personal journey, with a sense of adventure and a dose of spirituality and awe. And it was at Escalade that this rich sense of physical engagement mixed with personal triumph returned. “You learn a lot about yourself, about what you’re afraid of,” Stratton said. “You can take the opportunity to recognize those fears, and own them, and conquer them. That translates into other areas of your life and makes you a stronger person for it.” In business for almost 10 years now, Escalade has been at their current location on Kennesaw South Industrial Drive off of Moon Station Road for about three years. The operation is a full-service climbing gym, with 80 feet of continuous bouldering space, the largest in the Southeast. The facilities are outfitted to accommodate everyone from the greenest novice to the most advanced climber, with classes for youth and adults. In addition, the gym hosts special events, including birthday parties, lock-ins, bouldering competitions, summer camps, college nights, family nights as well as general climbing time.

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ESCALADE 3694 Kennesaw South Industrial Dr. NW Suite B Kennesaw 770.794.1575 www. escalade gym.com Hours: Monday-Friday, 2 p.m. to 10 p.m. Saturday, 11 a.m. to 10 p.m. Sunday, 12 p.m. to 6 p.m.

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“I started climbing about seven years ago when my daughter attended a birthday party at the old Escalade location,” said Stratton, a husband and father of two. “I enjoyed it so much, we kept coming back. Personally, I really enjoy the time that I’m able to spend with Shannon, my wife, and my children. All three of them climb and that’s something we can do as a family. Just last weekend, we went to Horse Pens 40 in Alabama. Of course, we enjoyed the time together as a family, but there are just some amazing, beautiful places to climb in the Southeast, just some really gorgeous places that Georgia, Alabama, and Tennessee have to offer.” Stratton’s perspective on climbing as a family endeavor is mirrored by the gym’s location among residential neighborhoods, including Legacy Park, and the clientele Escalade serves. “A big part of our business is birthday parties, group events, school functions, churches, and lots of Scout events,” Stratton explained. “So we do a lot of business with families. That’s really the goal of our business, to serve families and friends. That’s one of the reasons we have the group program and the lock-in program. That’s why we have the play areas for children, with ropes to hang on and slides and tunnels. We make a concerted effort to focus on children.” Stratton and I talked a while about the gym’s facilities, including its safety features. The

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floor is engineered with old tires, plywood, padding, and carpet to provide cushion and bounce. And the belay stations are outfitted with automatic belay devices and automatic locking carabiners to ensure the safety of climbers and make the experience more accessible to beginners. “We want to make rock climbing a sport that’s friendly for the family,” Stratton shared. “Before, you had to take a course to be certified to belay people while they climb. Now we can do the belay orientation in about five minutes. A family can come in, never having climbed before, and be climbing on the wall in under 10 minutes. We’re trying to make the entry into the sport a lot easier and at the same time it’s incredibly safe.” As I learned from my time there, within the context of personal adventure and physical safety, Escalade patrons can have an incredible amount of fun. “When these kids leave Escalade after having a birthday party here, they are just so happy with these giant smiles on their faces,” Stratton observed. “And they want to know when they can come back. And the parents have enjoyed the fun, too. There aren’t too many programs where that can happen. We’ve worked hard to make it a fun experience for families and that’s definitely something we want people to know about.” 

Rock Climbing G l o s s a r y Belay – to manage the rope connected through a belay device that is attached to a harness connected to the belayer who is charged with ensuring that the tension on the rope is great enough to prevent the climber from reaching the ground in the event of a fall Belay Device – a short metal tube designed to allow the rope to run through a carabiner, connecting the belayer to the rope in a manner that provides rope tension and allows the climber to ascend and descend in a safe manner Carabiner – an oval or D-shaped device with a gate that connects the climbing harness to the rope to secure the belayer to the climber, or which connects the rope to a strap which is then connected to a bolt, anchor, or other gear to secure the climber to the rock


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ONLY $20 TO ANYONE WHO NEEDS HELP BUT HAS NEVER BEEN TO A CHIROPRACTOR BEFORE (Or Hasn't Been In A Long Time) Dear Friend, If you've ever thought about going to a chiropractor but you've hesitated because you weren't sure it was right for you, please read on… My name is Dr. Amy Valente. I would like to show my heartfelt thanks to the community by celebrating the beginning of summer with the announcement of Community Health Week. It's my way of saying THANK YOU to the people who have been so helpful and mean so much. I hope this will benefit you and yours. I have agreed to "give away" (to anyone who asks for it) $200 worth of my services for only $20. That's right – $20. In the years that I have been practicing, I have helped many people in the North Georgia area feel better and live healthier, more productive lives through chiropractic care. I would now like to introduce you to the many benefits my profession has to offer. For instance, chiropractic care may be able to help you if you are suffering from any of the following conditions:

• Low back pain • Neck pain • Migraines • Sciatica • Herniated discs • Degenerated discs • Shoulder/arm pain ...and a whole host of other problems, from TMJ to carpal tunnel. These conditions can be caused whenever the vertebrae in your spine are out of alignment, because this "misalignment" directly affects your nervous system. Fortunately, if you are suffering from such problems or similar conditions right now, they may be relieved or eliminated by proper chiropractic treatment (commonly called "adjustments"). So if you've always wanted to “check out” chiropractic care and see what is in it for you, now is the best time because... Right now $20 will get you all the services I normally charge my new patients $200!

WHAT DOES THIS INCLUDE? Everything. Take a look at what you'll get:

©TPMI

• An in-depth private consultation about your health and well being • A chiropractic spinal examination • A set of specialized X-rays to determine if a misalignment in your spine is causing your pain or symptoms (NOTE: Nobody gives these kinds of X-rays FREE. They would usually cost $100!) • An analysis of your Xrays and spinal exam results so we can see what needs to be done to help. • Helpful literature that shows how your body works and why you experience pain… • Answers to all your most probing questions about chiropractic care and what it can do for you…. The appointment will not take long at all. And like I said, we normally charge $200 for this (most of which just covers the cost of the set of Xrays). But now, as a part of this one time offer, you can come in and find out for certain if you need chiropractic care and how it can help you eliminate the pain you are feeling. Before you come in, though, you'll probably want to know a little bit about me. So let me tell you...

MEET THE DOCTOR Prior to obtaining my Doctor of Chiropractic Degree at Life University in Marietta, GA, I received my B.S. degree from Excelsior College. I am nationally and state board certified in Chiropractic and Physiotherapy. I am one of the few doctors in this area that performs specific Activator analysis technique for the treatment of degenerative discs, scoliosis, herniated discs just to name a few. I have happily donated my time to organizations such as MUST Ministries, YWCA (Domestic Violence Shelter for Women), and Ross Memorial. I am very proud to be a wife and mother of four boys and a member of Liberty Church in Marietta, GA.

DOES CHIROPRACTIC REALLY WORK? Absolutely! When you come in I'll provide you with studies that show why chiropractic is a preferred method of treatment. But what provides the best "proof" on how well chiropractic works is what our patients say about it.

ANKYLOSING SPONDYLITIS AND BACK PAIN “Although Chiropractic care has been an enormous help to me and my family for 30 years when I met the doctor's at NLCC I was not currently under care. As I started getting adjusted again the reliefwas a l m o s t immediate! I was suffering from soreness, stiffness and sleepless n i g h t s . "Feeling better" affects everything in life and helps us cope with the daily stresses. I suppose I am most amazed by knowing that one's spine has to do with every part of the body. God made us that way-"fearfully & wonderfully made" (Ps.139)” – Your Friend- Pastor Ron Mobley

TMJ & HEADACHES I was in a lot of pain when I started coming for my adjustments at NLCC. I suffered with pain in my jaw and severe headaches. Now that I have been receiving chiropractic care my pain has decreased tremendously and I don't have to worry about constant headaches. I can walk my dog without pain and my posture has gotten better. My husband is also very pleased with my progress. I am thrilled at how quickly I have improved due to chiropractic care and I love the positive caring atmosphere they have in the office. Thank you- Denine Wolden

SCOLIOSIS When I first came into the office I did not know the extent of my health issues. After the exam, the doctor told me I had a scoliosis that affected my health in many different ways. Chiropractic has helped me to restore my physical balance and as a dancer that is very important! I also had numbness in my hands and now I can take notes without my hand going numb. Since I have been getting adjusted I have more energy and my heartburn and circulation has improved! I am happy to say that chiropractic is easier than I expected and not as time consuming as I once thought. Thanks! Christine Pearce

GUARANTEE OF GREAT SERVICE Obviously we can't guarantee results. No one can. But there is one guarantee we can give you and that's a guarantee to accept your case only if we truly feel we can help.

LIMITED TIME OFFER Obviously, with an offer like this we can't afford to do it for very long. So we've picked the dates of June 1-15. If you would like to take us up on our offer and see what chiropractic can do for you, all you have to do is call our office and set up an appointment. Call our 24-hour helpline at 678-574-5678 and tell the receptionist you'd like to come in for the Special Introductory Examination during June 1-15. I expect to get flooded with appointments for this event, so please call me as soon as possible to be sure that you don't miss out. Thank you very much, and I look forward to helping you get rid of your pain so you can start living a healthier, more productive life. God bless.

KNEE PAIN/SLEEPLESSNESS

Sincerely,

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Dr. Amy Valente, D.C.

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Top right: Managers of Touch of Europe, from left, Marjie Williams and Wendy Whitaker, and owners Tim and Mimi Kriele stand ready to welcome customers to their Marietta boutique offering European home decor.

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G e t a To u c h o f E u r o p e r i g h t h e r e i n C o b b What began as a grad school hobby has become much more for Mimi Kriele. She’s passionate, she’s creative, she’s got the entrepreneur’s touch and she’s turned her love of vintage European linens — and European living and travel — into quite the successful business. Touch of Europe has existed as a

website for more than 11 years, boasts more than 12,000 items in its retail catalog and ships some 250 packages to customers every day. Now, Kriele and her husband and business partner Peter have expanded the thriving website into a brick and mortar retail store right here in Cobb County.

BY MEREDITH PRUDEN  PHOTOGRAPHY BY MIA MCCORKLE AND NATHAN SELF


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Touch of Europe has over 12,000 items in its retail catalog and ships about 250 packages to customers every day.

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“Touch of Europe started as a hobby when I was in graduate school in Athens, Georgia,” Mimi says. “I bought a bunch of stuff in Europe to sell online and it worked.” Fast forward more than a decade and Touch of Europe is celebrating its one-year retail store anniversary on Roswell Road. With a funky mix of new and old pieces that are all from Europe or European-inspired, the store is an eclectic treasure trove of finds for every room in the house — from the kitchen to the boudoir. Although Touch of Europe is known for its antique furniture and vintage European linens, the store also features almost everything a person could want from unique jewelry (like Mediterranean Artists Company) and the coveted Bloembox organic flowers to Lampe Berger fragrances and hard-to-find bags and totes by Reisenthel. “We buy whatever takes our fancy,” Mimi says. “But it has to be European or look European and we have to really love it.” Mimi’s passion for her business is evident in her enthusiasm for each and every item in her store and on her website. She continues to travel to Europe on buying trips several months a year and employs a network of pickers for vintage finds that sell only to Touch of Europe. Sure, Cobb residents can still shop Touch of Europe online, but why not drop into the charming (and chocked full of fantastic finds) Roswell Road location for a little retail therapy? It couldn’t be easier since it’s right in our own collective backyard. 

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Touch of Europe 866.764.2975 1765 Roswell Road Marietta http://www.touchofeurope.net

COBB LIFE HINT Do a little pre shopping investigation online to get a glimpse of Touch of Europe’s stock of oneof-a-kind vintage European linens since they can’t be stocked in the store. Don’t worry though, as you can still pick them up at the retail store since the warehouse is right out back.

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BY STACEY L. EVANS  PHOTOGRAPHY BY NATHAN SELF AND MIA MCCORKLE

N K EEDLE WOR

Acupuncture provides stress relief and other health benefits BY STACEY L. EVANS  PHOTOGRAPHY BY MIA MCCORKLE

The last thing I thought I’d be doing during an acupuncture session is sticking out my tongue at the practitioner, but it was the first thing Marietta acupuncturist Isabella Middleton asked me to do as soon as I got comfortable on the massage table. “You can tell a lot about the state of a person’s organs from their tongue,” Middleton explained, after seeing the confused and reticent look on my face. Chinese medicine practitioners use the tongue as a measuring stick for health. Because it has many connections to internal organs, its appearance can indicate imbalance or harmony within the body’s systems. With one glance Middleton detected that I hadn’t been sleeping well and a few other issues I was having. After she gave me a thorough explanation of what acupuncture is, what it does, and what I can expect to feel, I was ready for my first session. For those who fear needles, Middleton stresses that it feels nothing like what they may imagine. “It really is painless,” she said. “What I like best about treating, is that even people who are needle-phobic, once they finally get here, whether they are dragged in by a relative or friend, they absolutely love it. Most people just walk out with such a sense of relief or wellbeing or both.” After doing an assessment of the pain area, examining my tongue, and taking my pulse, Middleton inserted a total of 10 needles in me — one in the forehead to generate relaxation, two in the stomach for digestive issues, four in my knee to help with pain from an injury I have, one in my hand and two in my foot, also for general relaxation and well-being. Much like reflexology, points in the feet and hands

may be used for treatment of vital organs. Middleton was correct; it was virtually painless. Several of the needles I felt a slight prick when entering, but with most I only felt the slight pressure of something touching me. After a few minutes she turned several of them, and though I felt the needles moving, it wasn’t painful. Just a few minutes after they were inserted, I literally felt a calmness wash over me. My body was in a very deep relaxed state, as if I were asleep. For many, the relaxation derived from an acupuncture session is just as healing as the treatment. “For me, an unexpected benefit was that each time I left I was stress free,” said Steve Williams, an east Cobb resident who received treatment earlier this year for golfer’s elbow and tendonitis. “As a business owner and family man with two kids and a wife I have a very hectic life but each session provided the opportunity not only to heal my injuries but completely relax and eliminate the stress in my day to day life.” Middleton says learning to relax is key to overall well-being. “Acupuncture teaches people to calm down,” she said. “Chinese medicine has always been about not just treating the condition but advising people on how to improve their health and maintain it so their quality of life improves in the future. We always give advice about diet and lifestyle and we always stress the importance of a regular schedule for sleeping and eating. The body really responds to the discipline of eating meals at the same time, sleeping at the same time. I always advise people not to multitask. Do one thing at a time, it’s much less stressful on the body.” Middleton was drawn to acupuncture after


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experiencing its healing effect when she was in her early 20s. Middleton grew up in Australia, and as acupuncture was gaining popularity there in the 70s, she decided to give it a try to help alleviate the allergic rhinitis she had suffered from for years. “I was completely cured and I’ve never had a problem since,” she said. “And afterward I thought this would be a really good thing to do to help people without their having to take medication.” Middleton herself is a testament to the benefits of Eastern medicine practices. She possesses a calm energy, and, at 55, looks to be the epitome of health. Her vibrant, youthful appearance, and serene poise is striking. I can imagine she often gets asked what her secret is, and is probably happy to share the wisdom she’s gained from 20 years studying the Chinese principles of well-being. Acupuncture is just a part of Chinese medicine, and Middleton adheres to the doctrine and practices of the whole system, often including other forms of traditional Eastern medicine such as herbs and cupping as part of the treatment. She studied Chinese medicine for 4 years in Australia and practiced there before coming to the U.S., where she became licensed in Georgia. For some, acupuncture can be transforming, having an effect when Western medicine isn’t working. Tennis player Jeff Woods, a Woodstock resident, received acupuncture for a shoulder impingement from Middleton about seven years ago. “I credit Isabella with giving me my shoulder back and giving me another 5 or 6 years of playing competitively,” said Woods, who tried acupuncture as a last-ditch effort to help relieve the pain after his doctor recommended surgery. Both Woods and Williams were so impressed with the results they recommended it to family members, and even brought in their children for treatment. “If something good happens to you, you want to share it with everyone,” said Woods.

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Licensed acupuncturist Isabella Middleton has become a favorite among patients that seek treatment for pain and stress, as evidenced by the glowing testimonials on her website, http://imacuhealth.com.

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Using many Chinese and Asian herbs, Isabella Middleton has many holistic remedies for her clients besides just acupuncture. Right, small clamps can sometimes be used to conduct very small electric current into pressure points during acupuncture for different results.

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How does it work? Acupuncture essentially facilitates self-healing. “Acupuncture improves blood flow,” said Middleton. “Qi [pronounced chee] is basically a word for energy. When we talk about qi it’s in conjunction with the blood flow. Any part of the body that has impeded blood flow is going to have some sort of disorder. Acupuncture improves blood flow to every part of the body and it increases oxygen uptake by the cells as well.” What does it treat? What doesn’t it treat is the better question. Acupuncture is used to treat and provide relief for a variety of illnesses. Some of the most common treatments in the U.S. are for back pain, arthritis, allergies, depression, headaches, sleeping problems, sinusitis, pain from injury and stress-related conditions. Acupuncture is also used to help with infertility. “Chinese medicine has been treating infertility throughout the centuries,” said Middleton. “Acupuncture can be used for natural fertility enhancement and also for treating endometriosis, hormonal imbalance and menstrual cycle irregularies.” What about the needles? Only pre-sterilized, one use, disposable needles are used. Generally 5 to 20 of the extremely thin needles are used per session, inserted to a depth of 1/4 inch to 1 inch.

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Isabella Middleton’s office is at 4343 Shallowford Road Suite B7, Marietta 770.846.7600 http://imacuhealth.com


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eat cuba

It wasn’t until my first meal at Cuban Diner that I realized how much I have missed authentic Cuban food.

BY JOAN DURBIN PHOTOGRAPHY BY MIA MCCORKLE AND MARK WALLACE MAGUIRE

Cuban Diner 1484 Roswell Road Marietta 30062 770.509.2576 www.mariettacubandiner.com

The small eatery in the aging East Marietta Shopping Center is easy to overlook unless you’re searching for it. Anyone who has spent time in South Florida or Tampa will be reminded of the many small mom-and-pop Cuban cafes like the ones I’d frequented before we moved here several years ago. As I relished the familiar flavors, I knew I’d happened upon a northern outpost of Miami’s Little Havana. The infectious rhythms of conga, salsa and Cuban jazz and colorful posters and photographs of Cuba intensified that sensation. The owner, Cuban-born José Ricardo, moved to the Atlanta area in the late 90s. His wife Susy, a native of New Jersey raised by Cuban parents in Miami, joined him in 1999. Now an American citizen, José recently was able to get his mother out of Cuba and bring her to live in Marietta. The menu accurately represents the couple’s culinary heritage. “It’s simple. It’s not a complicated or overly exotic type of food,” Susy said. A few basic spices, such as garlic, cumin, oregano, and sometimes bay leaves, are hallmarks of Cuban cooking. There’s nothing hot or fiery about the cuisine. “We use spices to enhance the flavor, not to mask it or add heat,” Susy said. A mixture called sofrito, which is onion, green pepper, garlic, oregano, and ground black pepper quick-fried in olive oil, is the basis of many dishes. Meats and poultry are usually marinated in lime or sour orange juices. One of the most traditional Cuban pork dishes is marinated this way, then roasted over low heat until the meat is tender. It’s then shredded and stir-fried with onions and mojo sauce, which is made from hot olive oil, lemon juice, sliced raw onions,

garlic, cumin, and little water. A staple in the Cuban diet are root vegetables such as yuca, which somewhat resembles potato. Drizzled with mojo, a garlic-flavored sauce, it makes a great side dish. Fried sweet plantains, a relative of bananas, are another indispensable part of a Cuban meal, and the Cuban Diner’s plantains are among the best I’ve ever tasted. Of course the Ricardos make Cuban sandwiches, both the traditional and its close cousin, the media noché, translated as “middle of the night” because that’s when many Cubans turn to it for a snack. Both sandwiches consist of roast pork, ham, Swiss cheese, mustard and pickle and on buttered bread and pressed like a panini. The only difference is the bread – the Cuban is made with egg bread and the media noché on slightly sweeter bread. Once you bite into one of these beauties hot from the Diner’s grill, any others will seem pale imitations. Palomilla steak, top sirloin topped with grilled onions, and ropa vieja (“old clothes” because the meat is torn and raggedy-looking), which is shredded beef brisket simmered in tomato sauce, onions, green peppers, olives and spices, are two dishes I return to again and again. Forget frozen food. Nothing served here comes in packages from a wholesale food distributor. Even the chicken fingers for kids are fresh and made in house. Save room for the caramel custard called flan or tres leches, yellow cake soaked in three different types of milk. Wine, beer, juices, sodas and tropical fruit milkshakes are available, as are bracing Cuban coffee, espresso and café con leche. The restaurant is open for lunch and dinner every day but Sunday. 


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Arroz imperiam is a casserole of yellow rice with pulled chicken in sofrito sauce in the center topped with a thin layer of mayo and melted Swiss cheese. Top: House-made tres leches, moist yellow cake soaked in three different types of milk.

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Top: Lechon asado, pork marinated in citrus and spices then roasted, is a well-loved Cuban dish. Here it’s made Cuban Diner-style, shredded and stir-fried with onions, bell peppers and red peppers. Above: Owners Jose and Susy Ricardo.


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BY JOAN DURBIN PHOTOGRAPHY BY MARK WALLACE MAGUIRE AND MIA MCCORKLE

eat tibet

You just have to love a restaurant that serves yak. I mean, where else in the Southeast — or even many of the major metropolitan areas of the nation, for that matter — are you going to find that big ol’ hairy relative of the ox on the menu other than Shangrila Bistro in East Cobb? Pretty darn few. And that assumption is borne out by Shangrila owner Su Tao, who said he’s had diners from North Carolina and Colorado stop by to taste the yak because they said they haven’t seen it anywhere else. That uniqueness is what Tao (who also answers to the name Wilson) had in mind when he conceived the notion of a Tibetan-focused eatery. Born in Beijing and now an American citizen, Tao has often visited Tibet and has fallen in love with the country. His tiny restaurant is almost hidden behind a Shell gas station on Johnson Ferry Road, not far south from where it intersects with Roswell Road. The food offered here has some similarities with Sichuan Chinese cooking, which isn’t a surprise when you look at a map and see how close together those two countries are geographically. And there are several Chinese dishes on the menu, including old warhorses like kung pao chicken and moo shu pork. But you’d being doing your taste buds a disservice if you didn’t try some of the Tibetan dishes, which are clearly marked on the menu, as are the dishes that have a degree of chili-induced heat to them. One of the knocks I’ve read about Tibetan food is that it’s bland. That is not the case at Shangrila. Although they will prepare your food as mild as you want, in general the seasoning and spicing are assertive, but not overwhelming. Ginger and garlic are emblematic of Tibetan cooking, as well as an unusual spice mix called emma, which as far as I can gather is a blend of a botanical relative of Sichuan peppercorn and other exotic items that lend a hint of lemon and cinnamon.

For starters, I can highly recommend the sliced cold beef in a garlic spicy sauce with green onions and cilantro, as well as both the pan-fried shrimp chive dumplings and the steamed bun stuffed with ground lamb, herbs and ginger. Tibetans eat a lot of lamb, which is reflected in the appearance of several lamb dishes on the Shangrila menu. One of my favorites is a chef’s special, Tibetan spicy lamb. The lightly breaded diced lamb, stir-fried with onion, green peppers and dried chilies, hits my sweet spot. A very authentic Tibetan dish, Lhasa lamb, takes three hours to prepare. Steamed and roasted on the bone and lightly dusted with cumin and spices, the ribs are served in a cauldron of exceptionally rich and flavorful broth. You can scrape the meat off the rib into the broth, but I prefer to pick it up and bite into it, just like a sparerib. Cumin cilantro beef, a deeply flavored stir fry, is one of the most popular entrees. Tao said his customers also are fond of his chicken dishes, especially grilled chicken with roasted garlic, scallions, spices and seasonal veggies. Yes, yak is on the menu, but availability is another matter. The meat is imported from China, and while it used to be easy to get, lately the supply has been undependable, Tao said. When it does make an appearance, it’s well worth trying. Nutritionally, yak has fewer calories, cholesterol and fat than beef, pork and even chicken. I particularly liked it grilled with shitaki mushrooms. Marinated then cooked with oyster sauce, spicy bean sauce and rice wine, the succulent, tender meat tasted almost beefier than the best beef. On one of the occasions we dined at Shangrila, a pot of Tibetan butter tea was a revelatory experience. Made with actual butter, milk, sugar, a pinch of salt and some roasted barley powder also brought over from China, it tasted to me like a happy blend of warm buttermilk and sweet caramel. We finished the entire pot, remarking several times how unusual the flavor was and how much we enjoyed it. 


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This is it: Yak. And is it good? Oh yeah. Here it is served with bok choy and mushrooms. The taste is richer than steak. Need a bonus? It is also healthier. Top, from left, Chhasha chicken is grilled chicken with roasted garlic, scallions and spices on a bed of bok choy. Colorful accents fill the restaurant. The man behind the magic is Su Tao who goes by the name of ‘Wilson.’


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Right, vegetable samosas are fried balls of zucchini, onions, potatoes, celery and carrots served with homemade pineapple sauce. Above, Amdo momo dumplings, a signature appetizer, is stuffed with ground lamb, herbs, onions and celery and served with housemade dipping sauce. m

Shangrila Bistro 1280 Johnson Ferry Rd Marietta 30068 770.977.8388 www.shangrilamarietta.com

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A mouthwatering feast in Marietta’s

eat middle east

Middle East

On the plate: Shish tawook, a seasoned grilled boneless chicken breast and kufta kabob, a skewer of grilled spiced ground beef mixed with parsley, onions and a blend of special herbs. Served with rice, hummus, Baba Ghanoush, tabbouleh and a mixed salad.


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I was first introduced to authentic Middle Eastern food while I was in graduate school in Binghamton, New York. There, I frequented two restaurants with related but different cuisine from the region. The first was The Phoenician where I was first introduced to the somewhat rich, yet subtle, flavors of tabbouleh, falafel and hummus. On rare occasions, I also dined at the slightly more expensive The Mediterranean, a Lebanese restaurant in downtown. I vividly recall the savory, nuanced flavors of roasted chicken with pine nuts served on a bed of orzo. It was, in a word, delectable. Since moving back to Georgia more than a decade ago, I have only had occasional brushes with good BY ALLEN BELL  Mediterranean PHOTOGRAPHY BY cuisine. While MIA MCCORKLE satisfactory, the food served at those unnamed establishments has never measured up to the high expectations set by my initial edible delights of the Middle East. That remained true until my recent visit to Jerusalem Bakery, a local dining institution in Marietta. Just walking into the establishment is a feast for the eyes. The shelves are stacked with rows of neatly-packaged pita bread, along with plentiful stacks of containers of sweet maamoul and authentic cookies. An extensive selection of breads, bagels, pastries, sweets and cakes also greet you on arrival. “We just started with the pita bread,” said owner Dr. Tawfeq Kaimari. “We made just one bag of the pita bread. Our customer, he tried it and loved it. Then he took the whole bag of that pita bread and he told his friends.” From that one bag the business took off. And it is no wonder. The pita bread is light, slightly fluffy, and puffs up with air when heated. The flavor is clean and pure, untainted with spices or even salt. It has perfect texture and a slight tension when bitten. “[We] use no preservatives in the food sold at the bakery or served in the restaurant,” said Kaimari. “My goal is to feed the people with healthy food that

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Clockwise from top: Grape leaves are stuffed with rice and spices. Manager Tareq Kaimari shapes the braided challah bread. Jerusalem Bakery owner Tawfeq Kaimari in the restaurant. Freshly baked challah bread.

definitely tastes good and is affordable. The theme for this restaurant is basically healthy, tasteful, and affordable.” The restaurant offers a full complement of Middle Eastern and Mediterranean dishes, from chicken and beef shawarma to shish kabobs galore, from hummus and falafel to tabbouleh and baba ghanoush.

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Kaimari personally delivers the chicken shawarma wrap to my table and watches with expectation as I bite into it. A mixture of both recognizable and unknown flavors rushes to my palate and my brain struggles to process the complexities contained in that one bite. The chicken shawarma is rich, tasty, and bountiful, mixed with subtle spices, including garlic and tahini, with perfectly roasted chicken combined with parsley and diced tomatoes in a traditional wrap. Next, Kaimari brings a platter containing a variety of traditional Middle Eastern cuisine. The hummus is plain, yet cooling to the palate with light touches of tahini, lemon juice, garlic and virgin olive oil. The falafel is crispy with nuanced flavors and an al dente texture on the interior. The baba ghanoush is rich with fresh eggplant and spices, and the tabbouleh is a balanced blend of fresh tomatoes, parsley, mint, onions and bulghur. But it was the stuffed grape leaves that topped off the selections, the best I ever tasted, filled with rice and a cornucopia of blended herbs and spices. The freshness of the food is something of which Dr. Kaimari is very proud. “The food we prepare, it’s from scratch,” he explained. “We actually prepare everything from scratch, including the spices. We blend it ourselves. Even the meat is fresh. We get it from places that slaughter it especially for us. It’s not like we get it from the freezer or something like that.” Left, zaatar pie, a flat dough baked with a mixture of thyme, sumac, sesame seeds and extra virgin olive oil.

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The pita bread and pastries are popular throughout the region. People come from as far away as Memphis, Macon, Chattanooga, and Birmingham to buy products in bulk from the bakery and freeze them for use over the course of several months. “We started adding to the menu,” Dr. Kaimari recalled. “People would say, ‘do you remember how we used to eat this back home?’ So then we would make it for our customers.” Dr. Kaimari grew up in a Jerusalem restaurant and bakery, Mostrarah, owned by his father and grandfather and named for the local neighborhood located on the eastern border between Israel and Palestine. The family business opened in 1963 and still operates today. “It was hard work, you know, especially for my dad and myself,” Dr. Kaimari remembered. “So when I used to look at my dad, it gave me the energy to focus on education rather than being another baker.” The restaurant proprietor originally journeyed to Georgia not to open an authentic Middle Eastern bakery, but to take a position as an organic chemistry professor at Life University in 2000. The holder of two patents for compounds he invented which inhibit breast tumor growth, Kaimari currently teaches at Spelman College. Despite his reservations about continuing the family tradition of baking, the professor opened Jerusalem Bakery in 2005 at Nazareth Plaza on Franklin Road near the intersection at South Marietta Parkway. The Marietta location is managed by Dr. Kaimari’s brother, Tareq, and draws on three generations of developing authentic Middle Eastern and Mediterranean cuisine. “My brother really handles most of the business, and he has the experience,” Dr. Kaimari explained. “Everything you see over here is exactly like we make it in Jerusalem.” In addition to the variety and authenticity of breads and pastries available at the bakery, the 42-yearold husband and father of four stresses the health of the food created by both the bakery and the restaurant. 

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Baklava is a traditional Middle Eastern dessert. Its flaky fillo dough is layered with walnuts and drizzled with a honey syrup.

Jerusalem Bakery 585 Franklin Road SE Marietta 770.419.1666 www.jerusalem-bakery.com

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eat europe

Tucked away in a nondescript shopping center at the corner of Roswell Road and Old Canton Road in Marietta, sits a small store brimming with international flavors. European Deli, which relocated here last December after 15 years in Sandy Springs, carries an array of goods from countries such as Italy, Germany, Israel, Russia and other eastern European nations. The new location has a kitchen, allowing owners Galina Yildirim and Bella Faktorovich to meet customer demand to provide traditional cooked meals.

In addition to the requisite sandwiches, soups, and pastries, the deli also sells several eastern European dishes and German breads, which are baked several times a day so it’s always fresh. “After a day of American life, Europeans can come here and get a taste of home,” said Yildirim. A St. Petersburg, Russia native, Yildirim immigrated to the U.S. about 20 years ago. Most of the dishes at European Deli are traditional Russian fare, recipes culled from meals cooked by Yildirim’s mother.

BY STACEY L. EVANS  PHOTOGRAPHY BY MARK WALLACE MAGUIRE


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The Vinegret [vee-nee-grate] vegetable salad is full of beets, carrots, potatoes, peas and sauerkraut. Vinegret means mishmash, and this rich, healthy salad is a popular New Year ’s Eve dish.Opposite page: The Napolean cake, fresh-baked German bread, a selection of meats and employee Roza Pashnyak.

hassle-free, HEALTHY GOURMET meals for as little as $21 a day!

FRESH, calorie-controlled meals – just heat and eat! Fresh’n’Fit meal plans follow the guidelines of: The American Heart Association The American Diabetes Association The American Cancer Society

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Call today for Healthy Gourmet! COBB LIFE June/July

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European Deli stocks an ar ray of European goods. On the shelves you’ll find everything from coffee to preserves to pasta. Typical Russian staples are always on hand — dried fish, caviar and farm cheeses, as well as various pickled vegetables, which are made in house.

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“In Russia, if people gather together, you have to have these,” said Yildirim, referring to the salads on display at the deli. Beets are a major player in the Russian diet, and many of the traditional salads make wonderful use of this vegetable seldom found in American cuisine. The Red Beet salad, for example, is a tangy and sweet mixture of beets, walnuts, cranberries and dried plums, which has a refreshing, clean taste. The Korean Carrot salad is a very popular Russian side according to Yildirim, and is like a spicy, vinegary version of a carrot-raisin salad, with strong kicks of garlic and onion. Derived from the spice trade that influenced dishes in the Soviet Union, the salad is a must-have for holidays and special occasions. More filling sides include the Vinegret vegetable salad, which is loaded with beets, carrots, potatoes, onions and pickled cucumbers, and sometimes sauerkraut, and the Olivier chicken salad, a mixture of diced potatoes, chicken and vegetables coated with mayonnaise. If you’ve never tasted Russian cuisine, Yildirim says you must start with Borscht and Pirogi, and have a slice of Napolean cake for dessert. Borscht is a hearty soup, available with beef or chicken or vegetables only. The dish is native to the Ukraine, but many other eastern European countries adopted as their own. The Russian version has beets as the base and includes cabbage and potatoes. The steamy soup is a comfort food, and is a cornerstone in the country’s cuisine. It’s traditionally eaten topped with sour cream. “Russian food makes you warm and comfortable,” said Yildirim. “St. Petersburg is very cold, and when you


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The Olivier chicken salad is a creamy mixture of chicken, potatoes, peas, hardboiled eggs, scallion and carrots.

come home you want to have hot soup and hot tea.” Pirogi is a dumpling that can have sweet or savory fillings. The fried dough is typically stuffed with either ground beef, chicken, fruits or nuts. Building the layers of pastry, cake and cream to create the Napolean cake is time-consuming, but the hard work delivers in the final product. To dress it up, the cake can be made with fruit fillings and toppings such as cranberry or cherry. It is the cake to use for celebration in Russia, and my mouth thoroughly enjoyed the celebration of flavors and texture as I took bite after bite of this tasty treat. One of the deli’s ‘hot’ items is another Russian comfort food, the stuffed cabbage. The steamed cabbage is stuffed with beef, rice, onions and tomatoes. The store also sells everything from tea to honey to candy to grains as well as dozens of varieties of cheese and meats from all across Europe and parts of the Middle East. Containers of pickled vegetables made in house are also for sell. There is even a small section of Russian and European décor and souvenir items. The deli also has a café with an Italian espresso machine. The café also features big leaf ceylon tea, which Yildirim says is the best in the world. 

European Deli 3101 Roswell Road Marietta 770.693.9409 www.europeandeli.org

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Penang’s Indan curry vegetable soup has a mild and pleasing flavor. In addition to tofu, among the ingredients are cabbage, eggplant, broccoli, okra, carrots, snow peas and string beans. Beef rendang is a house specialty. The dry-fried curry dish gets its piquancy from a host of different spices, including cinnamon, ginger, cloves and chili peppers and is cooked with coconut milk. Opposite page: Penang Lobak is an appetizer plate of deep-fried minced pork wrapped with bean curd skin, a shrimp pancake and fried tofu with two dipping sauces, one soy-based and the other sweet and sour containing shallots, lemon juice and Thai chili sauce.

BY JOAN DURBIN PHOTOGRAPHY BY MIA MCCORKLE


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Of all the international cuisines I have enjoyed in my life, Malaysian food is probably my favorite.Perhaps it’s

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eat malaysia

because I’m partial to intense flavors, and Malaysian cooking is rich, spicy and wonderfully exhilarating. If you like Thai or Indian food, chances are you’ll also appreciate Malaysian, as the cuisines share some of the same cooking styles and ingredients. The food of the country of Malay, in Southeast Asia, has been influenced by other populations who have settled there, Indonesians and Chinese as well as Indians and Thai. First-time guests at Penang will be dazzled by the long, descriptive menu written in both English and Asian characters with pictures of many of the dishes. If you’re not up to much experimentation, there are plenty of safe and very tasty choices in all categories, which include noodle dishes, soups, poultry, pork, seafood, beef and vegetarian entrees and appetizers. Tell the server your level of comfort with heat and dishes can be made as fiery or mild as you like, from very tame all the way up to “boom,” which is one step above “Thai hot.” Whatever you choose, the finished dish will have deep, concentrated flavor. An adventurous palate is an asset here. There is so much that is new and different from the usual Asian fare that it’s hard to go wrong. If you’re unsure, Penang’s helpful staff will give you pointers. Penang’s kitchen uses chilies as well as other familiar ingredients such as coconut, ginger and garlic interspersed with a few items less known to many Westerners like shrimp paste, fish flakes and tamarind. Malaysian curries get their unique flavor from a combination of spices such as lemon grass, fragrant lime leaf, coriander and galangal, a relative of ginger. Rendang, a Malaysian staple, is a mélange of meat and more than a dozen individual spices and seasonings married together over a long, slow cook time until the meat is meltingly tender. Penang does it superbly with beef, lamb or chicken. Sambal shrimp or squid is a house special. A sambal is a chili-based sauce with the addition of shrimp paste, which is made from sun-dried fermented shrimp. Now I know this may sound off-putting to some, but the depth of flavor it can add to a dish is astounding without being offensively “fishy.” Pad thai is a customer favorite, said manager Yvonne Beh. It’s a Malaysian adaptation of the well-known noodle dish, with a tiny bit more heat and more savory than the Thai version. Beef chow fun is also very popular, Beh said. Essentially, it’s beef stir-fried with a thick, slightly sweet soy sauce commonly used in Malay and Indonesian cooking. Thai mango chicken is also a best seller. Penang’s edition is deep-fried chunks of boneless chicken breast topped with a cold mango salad with cucumber, green and red bell peppers and Thai chili sauce. “It’s sweet and a little bit spicy,” Beh said. Most of the staff, including the chef and Beh, are from the

island of Penang off Malaysia, so you know your experience here will be as authentic as you can get, at least anywhere in the South. There is a second Penang on Buford Highway with the same ownership, but I’ve eaten at both and for my money, the Kennesaw location is the hands-down winner. 


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Penang 2491 George Busbee Pkwy NW Kennesaw 678.213.4848

The friendly, competent staff at Penang includes, from left, Kok Teoh, wait staff captain; Yvonne Beh, manager; and head chef Sing Yaw Teoh. Above, a whole deepfried red snapper is bathed in a sweet and slightly spicy Thai-style sauce of tomato and chili paste with a Malaysian spin that makes the flavor unique.


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We got more for you Tasty China (770) 419-9849 585 Franklin Rd SE Marietta 30067 www.tastychina.net/ wordpress/ Opened five years ago by legendary chef Peter Cheng, the Sichuan Chinese cuisine at this small strip mall eatery is spot-on authentic. The fiery cooking style and the wide range of dishes can be eye-opening for anyone used to cookie-cutter Chinese menus.

Tofu Village (770) 426-7757 700 Sandy Plains Rd NE Marietta 30066 www.koreanbbqatl.com One of the best Korean barbecue places in the metro area, Tofu Village will cook marinated meats on a small charcoal grill at your table. Combine the meat with some sprouts, hot sauces, pickles or other items provided, roll in lettuce leaves or rice papers, and you have a flavorful and fun meal.

Lahore Grill (678) 398-9868 1869 Cobb Parkway S. Marietta 30060 www.lahoregrill.com Frequented by the local Indian and Pakistani community, the food here is the real deal. Dishes can be ordered individually or selected from a buffet, which is particularly well-stocked on weekends with vegetarian and non-vegetarian choices. The butter chicken is particularly good, succulent and richly spiced.

These are just a handful of the wealth of international restaurants that Cobb offers. Here are some more to get you star ted.

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Vatica Indian Vegetarian Cuisine (770) 955-3740 1475 Terrell Mill Rd SE Marietta 30067 www.indiagourmet.com Even carnivores will appreciate the fresh, well-prepared dishes made with a subtle blend of spices that enhances but doesn’t overpower the food.

Brazilian Bakery Kiosco (678) 337-7999 48 Powder Springs St SE Marietta 30064 www.kioscocolombian restaurant.com

Family-run eatery specializing in Colombian cuisine such as seafood paella, tamales, arepas, pepper pork steak and shrimp and garlic.

(770) 818-0088 1260 Powers Ferry Rd SE Marietta 30067 www.brazilianbakery cafe.com A go-to destination for South American baked goods and desserts as well as hot and cold sandwiches on crispy Brazilian rolls and Brazilian empanadas, both sweet and savory varieties.


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Remembering Robert Mondavi Cobb’s Michael Venezia looks back on the life of a legend


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M

ay 16 marked the third anniversary of the passing of Robert G. Mondavi. For many of us who were fortunate to know this man, he was always respectfully addressed as Mr. Mondavi but he always requested that he be called Bob. For more than 20 years I had the privilege to be in his company at his eponymous Napa Valley Winery, and whenever he visited Atlanta with his wife Margrit he always made me feel like family. As one of his distributor partners we were in effect part of his extended wine family and he left a lasting impression on me as an inspiration and wine mentor. Without a doubt he was America’s first and greatest advocate for Napa Valley wines, and used his products to raise awareness of all the wines produced in this important viticultural region of Northern California. He

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Robert Mondavi: He was a missionary who talked the talk and walked the walk. He shared his wine with anyone who chose to taste along with him. His commitment and persuasive character proved to be infectious. believed that Napa Valley could produce wines which would rival the greatest wines of the world and proved it time and time again with products made at his Oakville, Calif. winery. He was the first to tirelessly express the belief that the climate, soils and agricultural environment of this small part of the wine growing world was potentially as great as the more recognized regions where notable wines had been produced for hundreds of years. Whether it was the famed cabernet sauvignon of Bordeaux, the chardonnay and pinot noir of Burgundy or the sauvignon blanc or chenin blanc of the Loire Valley, Napa Valley’s wines could share the table alongside products grown in those illustrious wine regions. He was a missionary who talked the talk and walked the walk. He shared his wine with anyone who chose to taste along with him. His commitment and persuasive character proved to be infectious. At the age of 53, he and his sons Michael and Tim constructed Napa Valley’s first post prohibition winery in the town of Oakville. From then on the Napa Valley was never the same. He provided a solid foundation for many who learned from him and followed in his footsteps. Today Napa Valley is spoken about in a similar fashion as the more historical wine regions of the old world. The greatest testament to his influence and global winemaking expertise was the collaboration in 1980 with Baron Philippe de Rothschild of Chateau Mouton to create a single Bordeaux style blend based on Napa Valley cabernet sauvignon. The Opus One Winery marked the first time a California wine was produced in partnership with a legendary classical wine of Bordeaux. Together with Mondavi, Baron Phillipe acknowledged that California’s Napa Valley had joined in the exclusive membership of the world’s greatest wines and together they changed the course of wine history. Today Opus One remains Napa Valley’s first classified great growth and its global demand reaches across the four corners of the earth. Every time I taste a Napa Valley wine or enjoy a bottle of Robert Mondavi Fume Blanc, Cabernet Sauvignon, Merlot or Chardonnay I think of the man who helped advance the reputation of America’s preeminent wine growing region. 


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Highlights A closer look at events and activities throughout Cobb County in June and July

FIRST FRIDAY ART WALK The Marietta Square is experiencing an art renaissance with the return of First Friday Art Walk. Art Walk is a free self-guided tour of the Marietta Square’s eclectic art scene. Galleries, museums, cultural venues, restaurants and boutiques host artists within their businesses from 5 to 9 p.m. on the first Friday of every month, rain or shine. Look for an official Art Walk banner in the window to identify the participating venues. Choose your own route, or begin from Artists' Alley at Dupre's Antique Market at 17 Whitlock Ave. Art Walk informational maps are provided at each participating location. Pick one up to learn about the various locations and artists participating in Art Walk. Remaining dates for 2011 are July 1, August 5, September 2, and October 7. There is no admission charge. Information: 770.429.1115 or www.artwalkmarietta.com

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CANDLELITE CONCERTS Mable House Barnes Amphitheatre will host five events in the South Cobb Arts Alliance Candlelite Concerts, with Delta Moon on June 18, Roxie Watson on August 20, Kayla Taylor Jazz on September 10, and Blair Crimmins and the Hookers on October 15. All performances begin at 8 p.m. Gates open at 7 p.m. Mable House Barnes Amphitheatre is located at 5239 Floyd Road in Mableton. Seating is available under cover or on the lawn. Bring a blanket, as lawn chairs are not allowed. Arrive early for the best seating. Patrons can bring a picnic or purchase food at the concession stand. Admission to the concert series is free of charge. Tables are available for $50. Information: 770.819.7765 or www.mablehouse.org RENT “Rent” is a Pulitzer Prize and Tony Award-winning Broadway musical based loosely on Puccini’s opera “La Bohème.” The musical follows a year in the lives of seven friends living in the disappearing Bohemian lifestyle in New York’s Alphabet City located in the East Village. As the impoverished artists deal with their daily struggles, tragedy hits, and the love they share embodies their lives. Atlanta Lyric Theatre presents “Rent” at the Earl Smith Strand Theatre in Marietta on June 10 and 11 at 8 p.m., June 12 at 2 p.m., June 16, 17, and 18 at 8 p.m., June 19 at 2 p.m., June 23, 24, and 25 at 8 p.m., and June 25 at 2 p.m. Ticket prices range from $28 to $49. Information: 404.377.9948 or www.atlantalyrictheatre.com


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PERFORMULA CAMP The Earl Smith Strand Theatre is launching a new musical theatre camp called “Performula: A Musical Theatre Laboratory” this July. Students will focus on music, dance, and drama in this week-long camp, culminating in a Friday night performance on The Strand’s Stephen W. Imler Stage. Each camp session lasts for five half-days, Monday through Friday. Students can sign up for a week-long session July 11 to 15 or July 25 to 29. Students will be grouped by grade level, with rising fourth through rising seventh grade from 9 a.m. to noon, and rising eighth through twelfth grade from 1 to 4 p.m. The price is $150 per student. Only 50 spots are available per age group per week. Camp reservations will be taken exclusively in person at The Strand box office Monday through Friday between 9 a.m. and 12 p.m. and 1 p.m. and 4 p.m. Full payment is due at sign up and both credit card and cash will be accepted. Information: 770.293.0080 or www.earlsmithstrand.org GREATER TUNA Join Theatre in the Square for the hilarious comedy set in Tuna, the third-smallest town in Texas. Two actors play all the inhabitants of Tuna – men, women, children, and animals. And while the laughs come thick and fast, there is real warmth and heart hidden in Tuna. The show is directed by Ed Howard and stars William S. Murphey and Bryan Mercer. The show is recommended for audiences age 16 and up. Performances of “Greater Tuna” are June 23 through July 18 at Theatre in the Square in Marietta. Performance times and ticket prices vary. Call for information. Information: 770.422.8369 or www.theatreinthesquare.com

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Davis-Struempf

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MARIETTA/COBB MUSEUM OF ART The Marietta/Cobb Museum of Art presents two summer exhibitions, “Selections from Our Permanent Collection” and “Metro Montage XI,” an annual juried exhibition of artists, both through September 11. The Marietta/Cobb Museum of Art is located in downtown Marietta at 30 Atlanta Street. Museum hours are Tuesday through Friday, 11 a.m. to 5 p.m., and Saturday, 11 a.m. to 4 p.m. Admission is $8 for adults, $5 for seniors and students, free for children younger than the age of six years, and free for members. Information: 770.528.1444 or www.mariettacobbartmuseum.org MHBA SHOW The Mable House Barnes Amphitheatre presents Foghat with The Fabulous Thunderbirds, The Silverlake Band, and The Marty Manous Band on stage July 16 at 5 p.m. Tickets prices start at $25 for lawn seats and go up to $320 for a table that seats four. Information: 770.819.7765 or www.mablehouse.org

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Savannah Court of Marietta Assisted Living and Memory Care

Active and Engaged!

Call today and schedule a tour to meet with our wonderful residents and amazing staff !

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editorial calendar Moving through 2011, we have a wealth of great articles coming up in future issues. Below is a brief glimpse ahead. If you have a suggestion, email us at cobblifemagazine @cobblifemagazine.com.

886 Johnson Ferry Rd • Marietta 770-977-4420 SavannahCourtMarietta.com Assisted Living Facility License #033-03-017-1

AUG/SEPT People and their pets

OCTOBER Fave fall traditions

NOVEMBER Gift guide


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SCENE Atlanta Steeplechase

1

Call Kathy & Susan–The Proven Team Your Cobb Real Estate Experts

2 1. Joe and Gail Godfrey of East Cobb, left, with daughter and sonin-law Jillian and Thomas Scaithe of Boston. 2. Kristie and Scott Long of Acworth.

he Atlanta Steeplechase took place in April at Kingston Downs in Bartow County. Hundreds turned out for the event which benefitted Camp Southern Ground and the University of Georgia College of Veterinary Medicine.

T

WANT TO BUY? There has never been a better time. Plenty of homes are available at affordable prices. Interest rates remain historically low. We walk you through the entire process – from house-hunting to closing, we’ll be there every step of the way at no cost to you! We can also help find other qualified professionals you’ll need such as mortgage brokers, home inspectors, moving companies and more! NEED TO SELL? We know what it takes to be a successful seller in today’s competitive market in Cobb. Our experience has shown that it starts with three basic strategies: staging, pricing, and marketing. Let us put you ahead of the competition to sell quickly at the best price possible! We are full-time, full-service real estate professionals who are proud to be part of the team at Atlanta Communities, where real estate and people connect. Our goal is to provide the highest level of service to every client. We want to be your real estate consultants for life! Kathy Smith Susan Campbell 770.354.7897 770.713.7954 Call Today!

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CONYNGHAM

REALTOR®, ARS, REBAC, SFR (678) 462-4299 Cell Joanna.Conyngham@HarryNorman.com

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SCENE Steeplechase

REALTOR®, SFR (678) 641-8101 Cell Carson.Wernz@HarryNorman.com

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Absolutely the most beautiful 25 acre parcel of land in West Cobb! Land features a large 3 Bedroom, 2.5 Bath house, fenced pasture and barn/stable. Land would also be perfect for a family compound. Located close to East-West Connector and Dallas Highway. Call agents for more detail!

Call us today for a free Home Market Analysis! HARRY NORMAN REALTORS 770-422-6005

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5 3. From left, John Brown, Chuck Robin, Jayne Ayers Robin and Jennifer Robin, all of Smyrna. 4. The Hill family, from left, Sydney, 8, Caroline, 5, Phil and Lisa of East Cobb. 5. Richard Calhoun and Yasmin Smith of Smyrna.


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Beltone New Product Demonstration

VHPS Party

The award-winning technology and innovative design of the new Beltone True™ is currently being field tested at your local Beltone office. Qualified candidates will be fit with Beltone True instruments and asked to evaluate: 1. Sound quality 2. In-ear comfort 3. Cosmetic appearance Participants will be asked to provide immediate survey feedback. There is no obligation to buy. However, if you do choose to purchase, an exclusive $800 instant rebate for test participants is being offered by your local Beltone hearing care professional.*

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3 he Vinings Historic Preservation Society held a party to celebrate the Pace House being named to the National Register of Historic Places. The event took place at the home.

T

PHOTOGRAPHY BY TODD HULL 1. Heidi Hein, president-elect of the Vinings Village Civic Club, and her husband Michael Hein. 2. Historical Society Board Member Tony Chavez of Vinings and former society president Diana Rector of Vinings. 3. Rebecca and Walker McCune of Vinings.

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SCENE SafePath gala

afePath held its annual gala,

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Hearing Childrens Voices in March at the Cobb Energy Performing Arts Centre. 1. James Robins, SafePath volunteer with Master of Ceremonies Ted Hall, of 11Alive News. 2. Kellen Cooper, SafePath Community Program Coordinator, with Toby Carr. 3. Gov. Nathan Deal with Marietta’s Earl Smith. 4. From left, Hana Robins, SafePath Logistics Assistant, with Amanda Sparks and Kristen Walter.


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SCENE Children’s Healthcare of Atlanta Spring Classic

hildren’s Healthcare of Atlanta held its annual Spring Classic baseball fundraiser which features The University of Georgia battling the Georgia Tech Yellowjackets at Turner Field. Hundreds of Cobb residents attended the event which benefits the hospital.

C

PHOTOGRAPHY BY NATHAN SELF

1 1. From left, Michelle Henderson of Marietta, Niccole Barnes of Marietta, Jennifer Henderson of Marietta and Ivy Manning of Marietta.

Performing Arts

Camps

Grillin’ & Chillin’

#1 Performing Arts Camp Perform on the Jennie T. Anderson Theatre Stage! Professional Direction - No Experience Required! 100% of staff is trained in Musical Theatre

E.T.C. Camp Rising Grades 3rd-9th • Time: 9:00am - 12:30pm • Cost: $80.00 June 20-24 • July 11-15 • July 18-22 ETC Camp is exciting and educational. This energetic and fun camp is for students who enjoy the performing arts and want to be on stage. Campers should have equal interest in singing, dancing and acting. No experience required - just high energy and enthusiasm! A performance will be held at 7:00pm on Friday night. Campers are allowed to attend 2 sessions.

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For additional information please call: 770-528-8490 Send registration forms to: Jennie T. Anderson Theatre 548 S. Marietta Parkway • Marietta, Georgia 30060

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SCENE Children’s Healthcare of Atlanta Spring Classic

2 4 3

2. Kevin and Susie Foley of Kennesaw, parents of Georgia Coach Jay Jacobs. 3. Jason Clayton of Marietta, left, and Clint Bailey of East Cobb. 4. The Fram family, from left, Brandon, 17, Jill and Zach, 15, of East Cobb.

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slice of cobb b y H e a t h e r Te i l h e t

Adding to the list... There are so many moms that I admire and try to emulate. Sometimes I want to be like my uber-successful working mom friends who zip in from a successful business meeting overseas just in time for a backyard soccer game in their high heels. Other days I aspire to be like my sweet and selfless class-mom friends. They plan crafts for play dates, always make cupcakes from scratch and would never, ever forget Teacher Appreciation Day. It’s kind of exhausting to wear all the hats of the perfect mom. But when I’m in the mood to be the health-kick mom who shops at the farmers’ market and whips up fresh, locally grown and healthy meals, I refer to a great cheat sheet. I am obsessed with the website www.weelicious.com. I bookmarked this website a couple of years ago when I was experimenting with making my own pureed baby food. Now I come back to it every few weeks when the guilt from one-too-many frozen fishstick dinners shames me into putting a little more effort in my family’s meals. I love the author’s theory — include your kids in the cooking process by exposing them to food at every stage: the garden, the farmers’ market and in the kitchen. It may change your child’s outlook on food for a lifetime. Catherine, founder and author of Weelicious.com, says that hands-on experience with food inspires kids from toddlers to teens to ask questions about food, and gets them excited about what they’re going to eat. Maybe she’s right. It makes sense that if kids are exposed to shopping for and cooking with brightly colored, fresh fruits and vegetables, they will instinctively make healthier food choices as they grow up. Inspired by my online fresh food diva discovery, we’ve become regulars at the Marietta Farmers’ Market on Saturday mornings. My three-year-old twins think it’s fun to meet a “real life farmer” although they still don’t understand why the farmers don’t bring their cows and pigs to the Square. One of my daughters has gotten the hang of inspecting each piece of fruit carefully, squeezing each of the green apples to find the best one. The girls can barely wait until the money is exchanged to dig in, and I get a small thrill to see their chins dripping with apple juice from apples grown just a few miles away. One of the best things about the recipes on

Weelicious.com is that even someone as frazzled as me can handle them. All the recipes on the website are made for moms and kids to cook together, so most of them are quick, easy and only have 4 or 5 ingredients. Catherine’s website is as fresh as her food. She adds a new recipe every day. (Better her than me. Can you imagine coming up with something new in the kitchen every single day?) Weelicious.com includes a lot of seasonal kid food ideas, and the summer recipes are some of my favorites. Truth told, I have an economy-sized box of Flavo-Pops from Costco in my pantry, and my girls love them. But I think most moms would agree that their kids would equally love homemade popsicles sweetened naturally with fresh fruit. (Plus, I love to serve kid food that gives me a little boost of mommy-confidence that I’m doing a pretty darn good job.) So next time you invite the neighborhood playgroup over for the backyard jump-through-the-sprinkler party, check out Weelicious.com’s “Mango Pops,” or in July, the “Red, White and Blue Pops” (pureed and frozen raspbe-ries, blueberries and yogurt.) A few fresh ingredients, a blender, a plastic popsicle mold and presto: a healthy, naturally colorful and delicious treat for your wee snackers. Another family favorite at my house is the “Breakfast Bread Pudding,” a delicious warm baked breakfast of diced apples, raisins and cubed wheat bread sweetened naturally with cinnamon and honey. While I love the idea of patiently teaching my children about delicious natural foods and involving them in meal preparation, I also know that good things come in moderation, and weeknights (all nights?) are constant chaos at my house. Sometimes it takes everything I’ve got in the tank to simply get food in their bellies and their teeth brushed. In the interest of full disclosure, a couple times a week I ban everyone from the kitchen, send my kids to the sofa and pop in an episode of Dora the Explorer. 25 minutes to myself and I can assemble something that resembles dinner on the table. Not exactly the Weelicious.com model, but sometimes we just do the best we can. Life would be boring if there wasn’t room for improvement. I think I’ll add Catherine from Weelicious.com to the list of moms I’d like to be when I grow up.


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FAMILY OWNED & OPERATED

We take the time...

when you need it the most. Terry Pendley, owner; Darlene Pendley, Jason Pendley and Chad Pendley of Mayes Ward-Dobbins are available to take care of your every need. Mayes Ward-Dobbins Funeral Home and Crematory take the time to meet your needs when you need it the most.

It’s all about you... your life...your memories...your family • Serving families of all faiths • On premise crematory • Accessible entrance - no stairs • Licensed, full-time professional staff attending to every detail • Make knowledgable cost comparisons • Newly renovated large chapel and visitation parlors • Large elevator • Large off-street parking lot • Pre-need plans • Active in all civic organizations

770-428-1511 180 Church Street • Marietta

www.MayesWard-Dobbins.com


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COBB LIFE JUNE/JULY 2011 Volume 7, Issue 5

Cobb Life June  

Cobb Life June

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