In this June 2015
Issue 181
ISSUE POINTS NORTH Atlanta
8 14 23 38 50
8
Celebrating 15 Years
All that Glitters Two-time breast cancer survivor Lisa George knows a thing or two about reinvention. With a renewed perspective, she shares the inspiration behind her luxurious L George Designs.
From Pantry to Patio It’s summertime and the entertaining is easy. Virginia Willis and Matt Moore, two talented chefs who have built culinary careers from scratch, share their Southern recipes sure to leave you with a taste of summer.
How to Pay for College Whether your little Einstein is still learning the alphabet or how to drive, we ask local experts for your own study guide to saving and student aid.
Bayou Bound Grab your utensils for a culinary tour through Lake Charles and Southwest Louisiana where boudin is king and the culture has a definitive zing.
The Great Escape Looking for an adventure without leaving Atlanta? We can almost guarantee a few of these in-town outings will have you clamoring for fun long after the summer nights have set.
DEPARTMENTS 6 64 68 74
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4 | POINTS NORTH | June 2015
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Editor’s LETTER
PointsNorth Atlanta PRESIDENT / CEO Witt Beckman PUBLISHER Carl Danbury Jr. EDITOR Heather KW Brown CREATIVE DIRECTOR Robin Harrison
Oh, Sweet Summer!
SENIOR ART DIRECTOR Shannah J. Smith ASSOCIATE EDITOR Colleen Ann McNally
O
Only once, in all of my childhood, can I remember opening the refrigerator and not finding a pitcher of sweet tea. Actually, the pitcher was in there — but empty. Some caring soul had decided the tease of tea (though barely discernible), would be better than no tea at all, and should be kept cold lest a family member in need of hydration be left without. Converting a sugar crash into a teaching opportunity, my mom turned me in the direction of the pantry for two Lipton ice tea bags. I watched as she draped the strings over the pitcher and scooped the sugar. Whether she offered the tip or I fabricated it during one of my sugar comas is still uncertain, but I recall, “It’s sweet enough when you can peel the sugar right off your tongue.” Born above the Mason-Dixon line, Mom can’t lay claim to Southern roots, but she makes tea as if it’s a family tradition — one that still tastes better on hot days. Much like pitchers of sweet tea (even those that are now decaf and made with minimal sugar), the taste of summer is what we love most this time of year. In celebration of that, our June issue has recipes replete with iconic Southern ingredients from chefs and cookbook authors Virginia Willis and Matt Moore. If their takes on classical favorites like grilled okra, Georgia peaches and vine-ripened tomatoes right from the garden don’t stir your appetite, Publisher Carl Danbury’s cruise through culinary Lake Charles in Southwest Louisiana just might. When it comes to savoring summer closer to home, we’ve literally locked ourselves in a room in hopes of finding at least one Great Escape you haven’t tried. If you crave basking in the sun with a read that will leave you beaming, then flip to Lisa George’s story of reinventing herself as a successful jewelry designer after surviving breast cancer — twice — and how her newfound sparkle continues to shine. Regardless of how you choose to relish the season, here’s hoping it’s both refreshing and memorable.
HEATHER KW BROWN, EDITOR heather@pointsnorthatlanta.com
CONTRIBUTING WRITERS Dawn Burgess Jennifer Colosimo Pamela Keene Svetlana Zernes EDITORIAL INTERNS Jennifer Arthurs Nicole McLaughlin Torrie Miers ADVERTISING 770-844-0969 sales@pointsnorthatlanta.com SENIOR MEDIA CONSULTANT Karen Poulsen ACCOUNT EXECUTIVES George Colmant Tom Tolbert ACCOUNTING & CIRCULATION MANAGER Tiffany Willard
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A
DIAMOND IN THE
ROUGH Lisa George finds happiness by trading business for bling written by JENNIFER COLOSIMO
How long would it take you to mentally round up your closest friends? Would they be the ones who’d drop everything to help in time of need? Are they the go-to for a drink at a moment’s notice? Is she (or he) that perfect traveling companion or someone you can tell all of your secrets? For many of us, we can probably name a few in each category because it’s a group we’ve been building our entire lives. It’s one that is constantly evolving. In contrast, when you talk about friendships with Lisa George, a two-time breast cancer survivor and radio-kingpin-turned-jewelry-designer, she has a different perspective. Last year, after her second go-round with the disease, she met an entirely new group of supporters who emerged from the woodwork to stand by her side. It wasn’t something she had previously experienced, or anything she’d ever imagined, but unbeknownst to George, this group of encouraging friends and strangers were her ticket to a rockstar reinvention.
AN UNEXPECTED FAMILY The reinvention picked up speed last year when George faced her second diagnosis. She was more than eight years into remission from the devastating blow her first bout brought in 2006. “This time [the diagnosis] really blew my mind,” George said. “I was not tired. I didn’t have the same symptoms. I didn’t feel anything. I just went in to get my PHOTO COURTESY OF SARA HANNA PHOTOGRAPHY
8 | POINTS NORTH | June 2015
“Cancer is going to change your life. Instead of being fearful, look at it as a chance for reinvention.” LISA GEORGE
PHOTOS COURTESY OF
June 2015 | PointsNorthAtlanta.com | 9
LIS A GEOR GE
which also meant she stopped exercising regularly, eating properly and stopped enjoying life in general. Eventually, the realization hit her and that is what she ultimately chose to give back to her supporters. “All I knew is that I wanted my big life back with all the things I thought were cool,” she wrote. “What I want now is my
mammogram and the women there were all very quiet. No one said anything. I was like, ‘What’s going on here?’ The second [my doctor] walked in the door, I fainted. I was in complete and utter shock. I thought, ‘Oh my god, what am I going to do?’ I had no idea how I was going to tell people.” Surprisingly, Facebook is what helped her answer that question. “A couple years prior, someone asked me, ‘Are you scared of anything?’ I said, 'Other than mice, nothing.' Now my answer is very different. Sitting at the computer, I said to myself, ‘The only way I am going to make this real is to put it into writing. I shared that story honestly [with two sentences]: ‘I have cancer. I don’t know if I can do it again.’” Almost 300 people commented within the day, and they continue to encourage her.
“I’ll be honest with you,” George said. “The first time [I was diagnosed] was a very lonely, cold period. There wasn’t really any advice that anyone could give me. I wasn’t on Facebook. My career was falling apart. I lost ambition. I lost everything. I didn’t know what I was doing.” She remembered how everyone seemed to be scared of the idea of cancer, and especially scared to talk about it. “I lost friends because they didn’t want to hear about it.” On November 19, last year, George posted, “The last two days have been overwhelming for me. I am humbled by the huge support and love and prayers that have been sent to me … I am truly grateful for how peaceful I feel today. What I want to share in return is what I feel I am supposed to be learning from this experience.” She went on to write that with the first diagnosis, she lost “her life as she knew it,” but once she found jewelry and sparkle, she started rebuilding it again. Although she was on the right track, she still hadn’t learned her lesson yet. George spent the last three years of her life working nonstop,
health. Period. So the only thing I can share to those that reached out is take time for yourself. Go have lunch with the friend you keep canceling on. Enjoy the friendships and family time face to face. At the end of the day, those times are the ones you enjoy most. Thank you for giving me courage.” That positivity resonated in endless threads of messages like, “You are a bright light that must continue to shine on for many, many more years!” and, “You are mighty, even when you think you might not be.” As if knowing her new motto, one friend posted, “The meaning of life is to give life meaning ... you will keep adding to that meaning for me!” George gushed as she said, “Women would write on their walls how I’ve inspired them. They use my story as an example to teach their kids how to reinvent themselves, how to never get discouraged and never give up.” In that spirit, she encourages other women to not be afraid to reinvent themselves as well. “We are so caught up in getting to the next level, getting the nice car, the bigger house — that’s where I was. I kept moving and moving, but when the radio industry fell apart, I didn’t know what I was going to do. Cancer forced me away from that and into jewelry.”
STRANDS OF HOPE For George, making jewelry was the way to get over being down and out. It started to glisten in a bead shop in Atlanta a few PHOTOS COURTESY OF SARA HANNA PHOTOGRAPHY; CAT AND ZACH
10 | POINTS NORTH | June 2015
LIS A GEOR GE years after the first diagnosis, where one afternoon she spent five hours creating a necklace from stones she’d collected over the years. Soon, the demand for a complete collection took George from not knowing her next move to launching L George Designs in more than 300 stores, accessorizing celebrities and kissing her cancer depression goodbye. “I’ve had a couple of moments during this jewelry thing where I questioned what I was doing,” George admitted. “I’d ask myself, ‘Why am I making jewelry when there are a million other people doing it out there?’” Her answer came in two separate signs. The first during lunch with a friend about a year into her new profession. As she was asking if she should go back into the radio industry, Stacy Weiss [of Q100’s The Bert Show] and her assistant walked in — both wearing several of George’s pieces. “The second one happened last summer,” George said, adding, “I’d never watched ‘Orange is the New Black,’ but one Saturday, a store called and said a woman
12 | POINTS NORTH | June 2015
from Los Angeles wanted to see the whole collection. The following Monday, I binged-watched the show for three days and loved it. The next day, the store called again saying Vee, the main character, was in town again and wanted to meet me. It was so weird!” George calls “Vee” (actress Lorraine Toussaint) a friend now, and the two grab dinner when she’s in town. Toussaint gave George a thrill when she wore one of her necklaces on stage as the cast accepted their Screen Actors Guild award in front of a billion people. “God just keeps giving me these little moments, and they reconfirm everything that’s going on,” George said. Those signs have helped her decide on a new path and given her a new attitude moving forward. One gemstone and precious metal at a time, she’s doing it, and she names each piece of her collection for the people who helped her most along the way to recovery — both spiritually and professionally. The first to inspire
that tradition are Dorene Matthews, Molly Parish and the women behind Sandpiper Boutique. The Dorene Collection was named for Matthews, George’s first friend at 99X. The collection was also the first time she grouped custom casings with small, sparkly square crystals, which represented Matthews because, “No matter what happened during her days as a working single mom, Dorene always had a smile on her face, she always was kind and, of course, sparkly,” George said. George’s close friend, Molly Parish, is the woman behind The Molly Bracelets, which are L George Designs’ biggest seller. Parish was the one who pointed George toward a future in jewelry. She recognized George’s talent in that very first necklace she made and suggested submitting it to a magazine. “If we did not have that conversation that night, at that moment, I have no idea where I would be today,” she said. For sure, she wouldn’t be in Sandpiper Boutique, which was the first shop to take
a chance on her collection. Kyle, Mendy Carl, Francis and Judy have been selling the collection since 2012, and according to George, “have mentored me from the start, giving me great style advice and sharing their preferences.”
A NEW PERSPECTIVE Looking back, George gets choked up thinking about her journey. Before 2006, she was an adventure-seeking girl from Kansas City who first left her family of six to attend The University of Arizona and then left the country to live in Grand Cayman, where she worked her way up in radio. By the time she landed in Atlanta, she was a leader in the industry and setting records with her commission checks. Breast cancer wasn’t even on her radar. “Cancer is going to change your life,” she said. “Whether you do chemo or not, whether you have a mastectomy — whatever your treatment, it doesn’t really matter. It’s going to change your life, somehow. Instead of being fearful, look at it as a chance for reinvention. Attach yourself to new identities. Change what’s bad. Change what’s not working. Ask, ‘What can keep me motivated, mentally stable, happy and positive?’” Now, instead of 24/7 sales calls, George goes to movies, helps her friends with interior decorating projects, exercises daily and enjoys outdoor patios with a great glass of wine in hand. And, of course, that sparkle inside the girl living at the beach is brighter than ever. Every year on June 1, George books a photo shoot to document her cancer-free journey. In each picture, she holds up fingers to show how many years she’s made it. Tootsie’s provides her clothing and jewelry and remains one of her biggest support groups in Atlanta. This year’s shoot was styled by @stylistocrat. This would have been her ninth year taking the photo, but instead of skipping it, or starting over, she scheduled it again. Alluding to the second diagnosis, she said, “Screw it, I am not even going to count that.” PN
FOR MORE INFORMATION lgeorgedesigns.com
June 2015 | PointsNorthAtlanta.com | 13
T H E
T A S T E
O F
S U M M E R :
FROM
Pantry to Patio Simple Entertaining with Virginia Willis written by DAWN BURGESS
Wipe down your patio furniture and stock up on charcoal. It’s summertime in the South and after a pollen-clad spring, we’ve certainly earned the right to entertain al fresco and dine on dishes packed with homegrown pride.
14 | POINTS NORTH | June 2015
W
Whether at one of the countless farmers markets, a produce stand or even in our own back yards, it’s time to eagerly seek the local, fresh produce with that kissed-by-the-sun flavor to be celebrated all season long. Indeed, we are fortunate in the South to have such amazing farm-to-table opportunities and Georgia, in particular, offers iconic produce that should not be denied. If you don’t have recipes at the ready, the good news is you can serve up delicious okra, corn, squash, tomatoes, peppers and berries, among other favorites without much fuss. The natural flavor of these culinary gems need very little attention to go from good to divine. Don’t know where to begin? Well, allow me to introduce Atlanta’s own Virginia Willis, accomplished Southern chef and author. Her newest cookbook “Lighten Up Y’all: Classic Southern Recipes Made Healthy and Wholesome,” is filled with fresh takes on classic favorites, perfect for summer eating.
SERIOUS CULINARY CHOPS, Y’ALL With a mother who was a skilled and adventurous home cook, Willis began learning about and appreciating food at an early age. She was raised in a home where the kitchen was the center of activity. It was where people gathered to catch up with one another, to do homework and, of course, to share a delicious meal that often included fresh vegetables from her grandfather’s enormous garden. While her love was born in the kitchen of her childhood home, Willis didn’t give in to the pull of culinary arts until after graduating from the University of Georgia with a degree in history. It was only then, after years of being the go-to friend for gourmet, homecooked meals that she realized professional happiness, for her, would only be found in the kitchen. Though Willis once cooked ceviche for her awe-struck college roommates, her first true taste of the industry came as an apprentice to Nathalie Dupree, the
“grand dame” of new Southern cuisine. Once Willis’ career began, it became clear that she was on the right path, as she quickly became a well-respected, exceedingly busy chef. While still working with Dupree, she trained in classical French cooking at L’Academie de Cuisine in Maryland, and then furthered her training at La Varenne (one of the premier cooking schools in France), where she connected with a second career-long mentor, Anne Willian, the school’s founder. Willis continued to work with Dupree as kitchen director for her popular PBS television cooking show before going on to direct mega food stars Bobby Flay and Martha Stewart. She also made numerous TV appearances of her own, as a frequently featured guest chef on Stewart’s shows and even once was a contestant on The Food Network’s “Chopped.”
SUMMERS BOUNTY, PAGE BY PAGE Willis accomplished all of this while writing a total of six cookbooks including her must-read signature series of “Y’all” cookbooks: “Bon Appetit, Y’all,” “Basic to Brilliant, Y’all” and now “Lighten Up, Y’all.” On the pages of the latter, you’ll be pleased to find beautifully photographed dishes and a variety of simple, healthy recipes, perfect for summer soirées. Family and friends will dive into the “Lightened Up Pimiento Cheese,” tasty bites made with fresh vegetables or sliced apples prior to the Bourbon Grilled Pork Chops, a bona fide cookout crowd pleaser. Don’t miss delectable sweets like the Brown Sugar-Strawberry Shortcakes, a dish that celebrates Georgia’s abundant crop of fresh, summer berries found across the state at "u-pick" farms and farmers markets. In addition to being a guide in the preparation of memorable fare, “Lighten Up Y’all” serves as a source for healthy eating. It’s packed with a wealth of clever substitutions like Greek yogurt to maintain the creamy consistency of recipes (think chicken salad,
PHOTOGRAPHY REPRINTED WITH PERMISSION FROM LIGHTEN UP, Y’ALL BY VIRGINIA WILLIS, COPYRIGHT (C) 2015. PUBLISHED BY TEN SPEED PRESS, A DIVISION OF PENGUIN RANDOM HOUSE, INC. PHOTOGRAPHY (C) 2015 BY ANGIE MOSIER.
June 2015 | PointsNorthAtlanta.com | 15
TASTE OF SUMMER
pimiento cheese…) without the fat of mayonnaise and quinoa, as well as ground turkey, for BBQ meatballs instead of ground beef. Willis also shared that in just about any recipe, you can substitute butter for half butter-half canola oil.
THE PATIO IS CALLING Now that your mouth is watering and the breezy days of summer beckon you to the patio, it’s time to plan the menu. With Willis’ simple recipes, take full advantage of the South’s most iconic summer produce in ways you might never have imagined. First, she suggested her Shrimp & Pepper Poppers as a fresh, light alternative to the commonly served cheese-filled, fried poppers. In contrast, these stuffed peppers are a bright and flavorful seafood bite made on the grill. This recipe calls for just a few ingredients, most of which you’ll find in your pantry right now. Grilled Okra Skewers is another option that will not only break the ice and wow your guests at your next neighborhood get-together, it could be a new favorite for many. This recipe is super simple — the okra is tossed in canola oil, skewered with jalapeños and grilled — and though okra may be one of the South’s most iconic summer vegetables, it tends to be polarizing. Trust me, this savory technique will win over even those that aren’t fans. Finally, most of us have never served what Willis calls “summer in a bowl,” but her Peach and Tomato Gazpacho will most certainly change that. This easy, make-ahead soup is a refreshing salute to our state’s finest produce with an innovative way to simultaneously enjoy tomatoes and peaches. Surprisingly, each ingredient winds up complementing the other’s flavor because of, as Willis described, “just the right balance of sweet peaches and slightly acidic tomatoes.”
GRILLED SHRIMP & PEPPER POPPERS Makes 8 to serve 4
with salt and pepper. Using a spoon, fill the peppers, mounding the shrimp over the top. (These may be made and refrigerated up to one day
1 pound large shrimp (21/25 count), peeled, deveined, and chopped into 1/4-inch pieces
ahead.) Prepare a charcoal fire using about 6 pounds of charcoal and burn until
1/4 teaspoon ground cumin
the coals are completely covered with
1/2 teaspoon ground coriander
a thin coating of light gray ash, 20 to
1/8 teaspoon smoked paprika
30 minutes. Spread the coals evenly
2 tablespoons chopped fresh cilantro
over the grill bottom, position the grill
Grated zest of 1 lime
rack above the coals, and heat until
Coarse kosher salt and freshly
medium-hot (when you can hold your
ground black pepper 4 Hungarian wax or banana peppers, halved lengthwise and cored
hand 5 inches above the grill surface for no longer than 3 or 4 seconds). Or, for a gas grill, turn all burners to high, close the lid, and heat until very hot,
Get your outdoor entertaining area ready because this low-stress, easy-to-prepare menu will leave you and your guests relaxed and satisfied with the taste of summer. PN 16 | POINTS NORTH | June 2015
In a large bowl, combine the shrimp, cumin, coriander, smoked paprika, cilantro and lime zest, and season
10 to 15 minutes. Place the peppers on the medium hot grill and cover. Cook until the
peppers are tender, charred on the
Proceed with grilling skewered
bottom, and the shrimp is cooked
okra as above. Remove the okra
through and pink in color, 5 to 7
from the skewers and place on a
minutes. Serve immediately.
warmed serving plate. Serve the dipping sauce on the side.
GRILLED OKRA SKEWERS WITH ROASTED JALAPEÑO DIPPING SAUCE Serves 4 to 6
PEACH & TOMATO GAZPACHO WITH CUCUMBER-HERB YOGURT Makes 6 cups to serve 6
4 jalapeños 1½ pounds okra, stems trimmed 1 tablespoon canola oil Coarse salt and freshly ground black pepper
4 large peaches, peeled, pitted and quartered (about 2 cups) 2 large tomatoes, cored and quartered (about 4 cups) 1/2 sweet onion, coarsely chopped
Prepare a charcoal fire using about
3 tablespoons apple cider vinegar
6 pounds of charcoal and burn until
Coarse kosher salt and freshly
the coals are completely covered with a thin coating of light gray ash, 20 to 30 minutes. Spread the coals evenly over the grill bottom, posi-
ground white pepper 1/3 cup plain two-percent Greek yogurt 3/4 cup finely diced peeled English
tion the grill rack above the coals,
cucumber (about 3 inches)
and heat until medium-hot (when
2 tablespoons chopped fresh
you can hold your hand 5 inches above the grill surface for no longer
marjoram or chives, plus more for garnish
than 3 or 4 seconds). Or, for a gas
1 garlic clove, very finely chopped
grill, turn all burners to high, close
Best-quality extra-virgin olive oil,
the lid, and heat until very hot, 10 to 15 minutes. Meanwhile, slice the jalapeños into coins about ¼ inch thick. Thread the okra crosswise onto two skewers, building a ladder of sorts so the okra won’t spin on the skewer and inserting slices of jalapeño every other pod or so, depending on how much kick you want. Brush with canola oil and season with salt and pepper. Transfer to the grill and cook until bright green and tender, 2 to 3 minutes per side. Remove from the grill and serve immediately.
ROASTED JALAPEÑO DIPPING SAUCE Makes about ½ cup
for garnish (optional) 1/4 peach, pitted and thinly sliced, for garnish Combine the quartered peaches, tomatoes, onion and vinegar in the bowl of a food processor fitted with the metal blade. Season with salt and pepper. Purée until smooth. Transfer to a sealable container and refrigerate until cold, about 1 hour. (Take the time to chill the serving bowls at this time, as well.) Place the yogurt in a medium bowl. Add the cucumber, chives, and garlic and stir to combine; season with salt and pepper. Cover and refrigerate until ready for use. When ready to serve, taste and adjust the soup for seasoning with salt and pepper. (Chilling dulls the seasoning so it may need to be ad-
To heighten this basic combination of smoky grilled okra and jalapeño, Willis suggests this brilliant dipping sauce. Omit slicing the jalapeños; before grilling the okra, place the jalapeños on the prepared grill and roast until blackened and charred. Peel, seed and core. Place in the jar
justed.) Ladle the chilled gazpacho into the chilled bowls. Spoon about 2 tablespoons of the cucumber-yogurt mixture into the center. Garnish with a peach slice and a sprig of marjoram. Drizzle over a few drops of extra virgin olive oil. Serve immediately.
of a blender, with one clove garlic and ¼ cup canola oil. Purée until smooth. Season with coarse salt and freshly ground black pepper.
For more of Willis’ recipes, visit pointsnorthatlanta.com /virginia-willis
June 2015 | PointsNorthAtlanta.com | 17
T H E
T A S T E
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S U M M E R :
WALKING the WALK A swoon-worthy Southern gent shares his secrets written by COLLEEN ANN MCNALLY
I
If you haven’t heard about Matt Moore yet, I’m happy to change that. When we spoke, he had just returned to his home in Nashville from a whirlwind trip to New York for appearances on “Fox and Friends” and VH1. Yet the multi-talented Moore aptly answered my questions about his new cookbook “A Southern Gentleman’s Kitchen: Adventures in Cooking, Eating and Living in the New South” — encore to “Have Her Over For Dinner” — with the ease of a gracious host. Even before we chatted, I felt like I knew him from flipping through the book. His spin on more than 150 recipes shared from family and friends are mixed alongside stories that pay homage to days of playing football at Parkview High School, jumping off the old Jones Bridge and performing live music in Athens while attending school at the University of Georgia. Just like Virginia Willis, it was
18 | POINTS NORTH | June 2015
PHOTOS COURTESY OF IAIN BAGWELL/OXMOOR HOUSE; BECKY LUIGART-STAYNER
TASTE OF SUMMER
GEORGIA PEACH CAPRESE SALAD AND BALSAMIC REDUCTION
minutes or until vinegar is reduced to ¼ cup and coats the back of a spoon. Remove from heat. (Vinegar can be
Makes 8 to serve 4
prepared up to 1 day ahead.)
¾ cup aged balsamic vinegar
slices on a large serving platter. Stack
Alternate peach and mozzarella 4 fresh, ripe peaches, cut into 1/4-
basil leaves, and roll up tightly be-
inch slices (about 1 ½ pound or 2 ½
ginning at 1 long side; cut basil cross-
cups sliced)
wise into thin strips or, if using small
12 ounces fresh mozzarella cheese, cut into ¼-inch slices ¼ cup loosely packed fresh basil leaves
leaves, leave whole. Arrange basil over peach and mozzarella slices. Drizzle desired amount of reduced balsamic vinegar over salad, reserving remaining balsamic
Heat a small saucepan over medium
vinegar for another use; refrigerate
heat 1 minute or until hot. Add vin-
in an airtight container up to 1 week.
egar, bring to a simmer and cook 5
Serve salad immediately.
in college that Moore realized his aptitude for entertaining extended beyond those of friends who were accustomed to the convenience of take-out and frozen meals. “I was fortunate to grow up in a family where the family meal was prepared pretty much seven days a week by my Mama,” Moore said. “For me, learning how to cook was a very natural part of growing up and I was expected to help out in the kitchen.” With an increase in popular shows like “Top Chef” or “Chopped” touting high-end cuisine and high entertainment value, Moore felt that some people — particularly those who never learned to boil water — were intimidated and getting left out of the joy. The goal of his friendly and encouraging approach is to get more people in the kitchen by sharing stories of his own. As for classic Southern ingredients that fill his pantry, Moore likes to keep it simple. “Obviously butter,” Moore laughed before listing off basics like salt, pepper, olive oil – especially the variation from South Georgia farms that he calls “pretty amazing stuff” – and whatever is fresh and in season. He also recommends keeping potted plants of herbs, like chives, basil and rosemary on hand. He can’t stand when other recipes titled the “Perfect Lasagna” or “Quintessential Mac and Cheese” call for 20 different ingredients, and by the time someone who doesn’t know a lot about cooking (or keeps a prepared pantry) goes to the store to buy all that, they’ve made an $18 meal they likely won’t go through the effort of repeating. “I’m very conscious to try and strip things down to the bare essentials and teach folks that they don’t have to have a fully stocked kitchen to pull off some amazing meals,” he emphasized. Warm weather entertaining is a great place to start. “When I think summer, I think lighter,” Moore said. “Dishes that all have nice pops of color and are sweet and savory.” His go-to recipes include roasted Gulf shrimp with orzo pasta, grilled pork chops and the Peach State native’s twist on the Italian classic, caprese salad, all included in a “Southern Gentleman’s Kitchen.” Also like Willis, Moore’s book is full of happy images that would make a great addition to any coffee table, but his hope is that the pages become stained, tattered and dog-eared with much use. “I hope folks will use the book as a template to create their own memories,” Moore added. Bonus points for playing the Allman Brothers “Eat a Peach” album, covering the table with a simple tablecloth and fresh flowers, serving family style and having a nice drink on hand because, of course, Moore’s book has cocktail recipes too. His Mama must be proud. PN For more of Moore’s recipes, visit pointsnorthatlanta.com/matt-moore
PHOTO COURTESY OF IAIN BAGWELL/OXMOOR HOUSE
20 | POINTS NORTH | June 2015
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HIGHER EDUCATION
HOW TO PAY FOR COLLEGE, NOW AND LATER written by PAMELA A. KEENE
One minute your child is in diapers and the next it’s time to send him or her off to college. You know it’s coming, but the time goes so fast. So, how can you get ready for one of the most expensive four years of your life? Local experts in finance and higher education share a study guide on saving and student aid. June 2015 | PointsNorthAtlanta.com | 23
PAYING F OR COLLEGE
“Paying for college for your children is not just a financial decision; it’s an emotional one as well.” JON BAKER, Jon Baker Financial Group
FACING REALITY
S
“So many variables exist in preparing to fund your child’s post-secondary education, but you really need to ask yourself some pretty direct questions before you get started, no matter how old or young your child is,” said Jon Baker, Masters of Science in Financial Planning, certified financial planner and president of Jon Baker Financial Group in Dunwoody. “Paying for college for your children is not just a financial decision; it’s an emotional one as well. You need to decide — and agree as parents — whether you will pay for ongoing education past high school or expect your child to pay for college on their own, or some combination of this,” he added. Baker urges his clients to “face reality” early in the process and understand the financial responsibilities required to fund a college education. “In many ways, by the time your child is ready for college, you’re probably facing the perfect financial storm — the possibility of taking care of your aging parents and your own upcoming retirement,” he said. “It’s natural to want to provide for your children, but you need to decide in your heart exactly what you want to do. There’s no judgment here, but some hard decisions need to be made; and you need to get your
arms around the full financial reality of that time in your life.” If you’re going to pay for college, in whole or in part, Baker recommends to begin as soon as possible. “Time is on your side when planning to finance college,” he said. “You’ll be basing your estimates on today’s college tuition costs, but remember that you’ll need to consider what that college education will cost when your child actually enrolls. And how you get there depends on when you start.” Various financial instruments exist to help fund a college education. Among the most popular is the 529 Plan that allows you, plus relatives, friends and others, to set aside money to fund college for a specifically named beneficiary. Money in the 529 will grow taxfree and can be spent without tax consequences on college tuition, books and the like. The funds in the plan cannot be used for non-college-related expenses without tax implications. In Georgia, the 529 plan is sponsored by TIAA – CREF (Teachers Insurance and Annuity Association – College Retirement Equities Fund).
MAXIMIZING OPTIONS For those of us unfamiliar with the financial ins and outs, professional planners and advisers can be a significant source. Their knowledge and skill in educating clients to copious opportunities, not to mention the tax consequences associated with each choice, is often what parents need most. Financial planner Dan Lucas, certified public accountant and founder of Credo Financial Services in Alpharetta, advises his clients to consider all options when determining whether to fund their children’s college education. “If people have the means to pay for college after they’ve saved for retirement, that’s excellent,” Lucas PHOTO COURTESY OF UNIVERSITY OF NORTH GEORGIA (UNG)
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PAYING F OR COLLEGE
FROM THE INSIDE: TIPS FROM A FINANCIAL AID PROFESSIONAL Parents ready to send their high schoolers off to college can find plenty of financial assistance. The key is in research and timing, according to a financial aid professional. “The first step is for your student to start making choices about the colleges they want to attend by the end of the sophomore year or early in their junior year,” said Jill Rayner, director
said. “But there is so much free of financial aid at the University of North Georgia, with campuses in Dahlonega, Cumming, money out there that even if Gainesville and Oconee. you don’t put aside money “By January of their junior year, they should have their top five choices lined up. Then it’s time for campus visits and attending college open houses to determine the best fit for them.” for their college, that’s not the Rayner also said it’s important to begin the decision-making process early to allow amonly option. So many rules ple time to meet the various deadlines for financial aid. From federal grants and statewide and regulations exist around programs to institutional aid and scholarships, myriad options exist for college financial assaving money, that it’s really sistance. important to be good stewards “The very first step in applying for any kind of financial aid is to complete the Free Appliof your assets all along.” cation for Federal Student Aid – known as FAFSA,” she said. “Found at FAFSA.gov, it’s the For instance, Lucas points financial aid application that all groups use as a basis for determining student assistance and out that if parents have saved should be completed by the spring of their senior year. The earlier students complete this specifically to fund their application, and those for specific aid, grants or scholarships, the higher a priority they will children’s college education, receive in the review process.” the money in those accounts The FAFSA application is available on January 1 of the student’s senior year of high school for the fall semester start of college. “may count against you She recommends that students and their parents form a “scholarship posse” to enlist when your children apply for friends, family, work associates, church members and neighbors to help seek out available financial aid,” he said. “It’s a funding options on college websites, government websites and the like. “This should be done double-edged sword to save by the student’s junior year, because you’ll be surprised how quickly the time goes by,” she for college, so you need to said. know all that’s available out Rayner added that most institutions, in addition to federal and state aid programs and there and make a wise decigrants, have access to funds for a variety of different scholarships, and being accepted sion about investing.” through early admission moves you to the top of the list for consideration. Lucas added that while “Those scholarships can be academic, leadership-based or awarded because of other facfunds in 529 Plans are eartors. And not all scholarship awards are given to the top students,” she said. “There are many marked for college costs, he criteria to be considered, so don’t overlook applying for every scholarship out there, regardless of whether they think they’re eligible. There are so many resources available to help pay advises his clients to put a for your child’s college education.” majority of their college savings into a Roth IRA, or individual retirement agreement. “I really like the flexibility of a Roth because the money builds tax free and you can take the principal out tax free for college at the appropriate time,” he said. “And money in your retirement accounts does not factor into the determination of eligibility for financial aid. So, you can save for college and also get maximum scholarship or aid money.” In addition to saving for your child’s college education, consider having your child apply to multiple colleges and schools and to apply for as much financial DAN LUCAS, Credo Financial Services aid as you can. “There’s a great deal of free money out there — federal aid, state education aid programs, funds at individual institutions — that it just makes sense to seek out all the choices,” Lucas said. “You’ll pay for the work done by a college applica-
“There’s a great deal of free money out there that it just makes sense to seek out all the choices.”
CRUNCH TIME If time demands don’t allow you to do your own search, Lucas suggests hiring an expert to do the research. 26 | POINTS NORTH | June 2015
tions/financial aid professional, but if you’ve done your due diligence and hired a reputable person, it can pay off in the long run. Just read the fine print before you hire someone,” he said. “With all the grants, loans and
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PAYING F OR COLLEGE
scholarships out there, you should not leave money on the table.” Lucas’ advice is three-fold: make a concerted effort to find all the money that’s out there; keep your options open about how and how much you’re saving; and be both flexible and agile. “Make wise saving and tax decisions and keep your options open by not pushing yourself outside of financial aid qualification,” he said. “That’s the most realistic way to maximize choices for funding your child’s college.” Additionally, Baker said, “Plan ahead. If you don’t take the time to allow yourself to get excited about the possibilities of the future now, the future doesn’t have a fighting chance against the present.” PN
APPLYING FOR COLLEGE: CHEAT SHEET Before you can pay, you have to get in. Jill Rayner, director of financial aid at the University of North Georgia, offers these tips to make the application process more organized, smooth and easy. • Begin during the student’s sophomore year to identify his or her top college choices, gathering information about admission requirements, SAT and ACT scores, academics and campus life. • Form a “scholarship posse” of friends and family to help research all possible funding options by early in your junior year. • Create one family email account that parents and the student can use for college-related correspondence and check it often. • Schedule campus tours of your top choices and make appointments with financial aid and other administration to have your questions answered. • Complete the Free Application for Federal Student Aid at FAFSA.gov; it’s required by many aid-granting or scholarship organizations. • Students can prepare for their college application by writing five essays in advance: two 2,000-word essays, two 1,000-word essays and one 500-word essay. Having these written before starting the application process will create a bank of essays to use for applications with minor tweaks to best address what each institution is looking for.
FOR MORE INFORMATION credofinance.com jbakeradvisor.com path2college529.com ung.edu
28 | POINTS NORTH | June 2015
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PRIVATE SCH O O LS & HIGHER EDUCATION S P E C I A L
A D V E R T I S I N G
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Okay, boys and girls, it’s time to begin today’s lesson. Does anyone know how to determine what school best fits their family’s needs? Anyone…? If you’re completely lost on how to answer these questions, have no fear. Points North Atlanta has compiled a study guide of local and regional private schools and higher education to help you decide which school fits your children’s needs. So, get your highlighter ready. Break out the old note cards and pencils. It’s time to go back to school and take some serious notes.
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S P E C I A L
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PRIVATE SCHOOLS EMBRACING UNIQUENESS Cumberland Academy of Georgia specializes in the needs of children with learning disabilities. Their educational programs are designed for students with high-functioning Autism, Asperger’s, learning disabilities, $WWHQWLRQ 'HƓFLW 'LVRUGHU DQG $WWHQWLRQ 'HƓFLW +\SHUDFWLYLW\ 'LVRUGHU 7KH PLVVLRQ RI WKH DFDGHP\ LV WR SURYLGH D VDIH VXSSRUWLYH HGXFDWLRQDO HQYLURQPHQW LQ SDUWQHUVKLS ZLWK IDFXOW\ VWDII VWXGHQWV DQG SDUHQWV 7KH &XPEHUODQG IDPLO\ HPEUDFHV WKH XQLTXHQHVV RI HYHU\ FKLOG E\ FKDOlenging and inspiring them to reach their full potential. Their academic and social FXUULFXOXP HQFRXUDJHV WKH GHYHORSPHQW of life skills essential in becoming indepenGHQW DQG VHOI VXIƓFLHQW DGXOWV
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BRINGING OUT THE BEST :KDW VHWV Mount Pisgah Christian School apart? From preschool to graduation, 3LVJDK GHYHORSV VWXGHQWV ZKR DUH WUXO\ SUHSDUHG IRU FROOHJH DQG UHDG\ IRU OLIH Pisgah offers a wide range of academic FODVVHV WDXJKW E\ SURIHVVLRQDOV ZKR DUH KLJKO\ VNLOOHG DW EULQJLQJ RXW WKH EHVW LQ HDFK VWXGHQW ([FLWLQJ DWKOHWLF DQG DUWV SURJUDPV DUH SURYLGHG DV ZHOO DV VSLULWXDO retreats, leadership/mentor opportunities and mission trips. Ask students, parents or teachers, Ĺ?:KDW GR \RX ORYH PRVW DERXW 3LVJDK"Ĺ? DQG \RXĹ?OO KHDU Ĺ?3LVJDK LV D IDPLO\ Ĺ? 5HODWLRQVKLSV and a sense of belonging are highlights of WKH 3LVJDK ([SHULHQFH 3LVJDKĹ?V $GPLVVLRQV WHDP LQYLWHV \RX WR YLVLW IRU D FDPSXV WRXU
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EAGER TO TRANSFORM SOCIETY Pinecrest Academy is a Pre-K through 12, FROOHJH SUHSDUDWRU\ &DWKROLF VFKRRO SURYLGLQJ DQ DWPRVSKHUH RI DFDGHPLF ULJRU DQG critical thinking, while offering personalized DWWHQWLRQ LQ D &KULVW FHQWHUHG HQYLURQPHQW )RXQGHG LQ 3LQHFUHVW SUHSDUHV VWXdents to become Christian leaders eager to WUDQVIRUP VRFLHW\ ZLWKLQ D JHQGHU VHSDUDWH co-ed campus. Pinecrest implements the SKLORVRSK\ RI ,QWHJUDO )RUPDWLRQ GHYHOoping the human, intellectual, spiritual and apostolic dimensions of the whole child. 5HFRJQL]LQJ WKH SDUHQW DV WKH SULPDU\ educator, Pinecrest’s mission embraces WKH HQWLUH IDPLO\ 7KH VFKRRO SURYLGHV D June 2015 | PointsNorthAtlanta.com | 31
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DQG H[HUFLVLQJ OHDGHUVKLS VNLOOV 7KH\ are committed to teaching young men WLPH KRQRUHG YDOXHV WKDW SURPRWH VRFLDO UHVSRQVLELOLW\ JRRG FLWL]HQVKLS DQG ZHOO rounded personal growth in all aspects of OLIH &KDUDFWHU GHYHORSPHQW LV FRPSUHKHQ sive at Riverside and is taught and modeled E\ DOO RI RXU IDFXOW\ VWDII DQG FRDFKHV 7KH 1RUPDQ 3 %ODNH )DPLO\ 'LVWLQJXLVKHG 6SHDNHU 6HULHV DW 50$ LQFOXGHV EL ZHHNO\
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At Birmingham-Southern College (BSC), they know that students learn best by GRLQJ 7KLV \HDU %6& ODXQFKHG WKH ULVH LQLWLDWLYH WKDW VWDQGV IRUb5HVHDUFK b,QWHUQ VKLSV DQGb6HUYLFH OHDUQLQJ DV SDUW RI WKHLU H SURJUDP ZKLFK HQFRXUDJHV VWXGHQWV WR explore their passions, experience learning KDQGV RQ DQG H[FHO DIWHU JUDGXDWLRQ :KDW GRHV ULVH PHDQ" 6WXGHQWV ZKR WDNH ULVH FODVVHV JHW WR DSSO\ ZKDW WKH\ learn in the classroom directly in the real ZRUOG 7KDW FDQ PHDQ FRQGXFWLQJ D VHUYLFH project as part of a class in political science or leadership, conducting agricultural research in Uganda or diving into poetry PDQXVFULSWV LQ ,UHODQG RU EXLOGLQJ \RXU RZQ company with a team of fellow students in D EXVLQHVV FODVV 5LVH SURMHFWV FDQ DOVR be independent study organized with a professor or an internship with a company RU QRQ SURĆ“W JURXS 6WXGHQWV KDYH GLUHFWHG 32 | POINTS NORTH | June 2015
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PREPARING THE PROFESSIONALS OF TOMORROW
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FEATURE HEADER
34 | POINTS NORTH | May 2015
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36 | POINTS NORTH | May 2015
DOWN ON THE
Bayou A FOOD TOUR THROUGH LAKE CHARLES written by CARL DANBURY
W With no preconceived notions, I recently ventured to Lake Charles, La., for a culinary tour of the state’s Southwest region. Like the Provencal word “jambalaya,” meaning a mishmash, a mixture, a hodgepodge or a ragout, Lake Charles’ food scene, I soon discovered, is all of that for sure. There are resplendent places to stay such as the L’Auberge Casino Resort, the newly opened Golden Nugget Lake Charles and the Isle of Capri for the indulgent. There are great sites to see, namely the Historic Charpentier District and the 1912 Central School Arts & Humanities Center, which houses the Mardi Gras Museum of Imperial Calcasieu, artist stu-
dios and a theatre for the curious; and plenty of fun things to do including the Creole Nature Trail and Airboats & Alligators for the adventurous. But, if you want a truly authentic Cajun Country experience, you’ll arrive with a raging appetite and an open mind, ready for the locals to prepare a delicious welcome. PHOTO COURTESY OF VICTOR MONSOUR
38 | POINTS NORTH | June 2015
June 2015 | PointsNorthAtlanta.com | 39
L AKE CHARLES
NEW WAVE “Some people eat to live,” said Chef Marc Wegman of Adele’s on Canton in Roswell. “Cajuns live to eat! The mixture of those who eventually settled in Louisiana, the Acadian French (from Canada), the Spanish, the French, Germans, Italians and African Americans created an unlikely culture and an unlikely cuisine. Every parish had its own
“Some people eat to live. Cajuns live to eat!” CHEF MARC WEGMAN Adele’s on Canton
influences, its own dialect and its own very authentic version of cuisine. Right now, we are in the midst of our second wave, and perhaps younger generation, of notable Cajun chefs from Louisiana, but it all begins with the heritage of those peasant dishes created from what artisans sourced locally where nothing was wasted.” PHOTO COURTESY OF WWW.MONSOURSPHOTOGRAPHY.NET
40 | POINTS NORTH | June 2015
L AKE CHARLES
Born and raised in New Orleans, Wegman is passionate about bringing a taste of the Crescent City to North Atlanta – and he is not alone in the venture. Chefs like Justin Wilson, Emeril Lagasse, Paul Prudhomme captured the public’s attention with elements of Cajun cuisine, but much of the credit is due to John Folse, who was born in St. James Parish in 1946, and opened Lafitte’s Landing Restaurant in 1978 in Donaldsonville, La. His stated mission was to create an international presence for Louisiana cuisine, and over time brought Cajun cooking to Russia, China and the Vatican, demonstrating that the cuisine is actually a mirror image of the unique history of its
inhabitants. The Cajun cooking style reflects ingenuity, creativity, adaptability and survival. I made the journey to the bayou to experience Folse’s philosophy firsthand. In the Lake Charles area, that philosophy is ever present through the artisans that create the region’s signature dishes. Boudin is king in Lake Charles (there are 27 stops along the Southwest Louisiana Boudin Trail) and its surrounding communities but cracklins are the princes. Explaining the essence of each is quite simple. Boudin is a combination of pork, pork liver, onions, green peppers, seasonings and cooked rice, which is plentiful in these parts. The mixture is ground and stuffed into a sausage casing. It is then steamed, boiled, baked — or otherwise heated. Boudin recipes may be tweaked and often are, and preparations for the mixture vary. Alligator, crawfish and shrimp also are used as the primary protein instead of pork. Boudin balls, smoked boudin, and other types of boudin creations are among the variations you’ll find. Cracklins are an aptly named creation, for when pork skin, fat and pork meat, cut into cube-sized pieces, hit a pot full of hot hog lard, they do indeed crackle. Seasoned with salt, they are finger-licking good, and of course, a bit contemptuous for your constitution. PHOTOS COURTESY OF CRAIG DISTL; LINDSEY JANIES; CARL DANBURY
42 | POINTS NORTH | June 2015
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L AKE CHARLES
Cracklins are an aptly named creation, for when pork skin, fat and pork meat, cut into cube-sized pieces, hit a pot full of hot hog lard, they do indeed crackle.
OFF THE EATEN PATH In Sulphur, La., a bit west of Lake Charles, third-generation purveyor Jeff Benoit of B&O Kitchen and Grocery has created quite a stir, not only from his pot, his grinder and his smokehouse, but from his creative spins on the cuisine. Boudin balls stuffed with pepper jack cheese and the Gaudidaun (regional French for “look at that!”), which is pulled pork Tasso or brisket and a smashed boudin ball that is dressed out like a hamburger, are revelations. Please don’t get me started on Benoit’s Cajun eggrolls and “Slim Jims” either. Down the road apiece, The Sausage Link and LeBleu’s Landing, owned by PHOTOS COURTESY OF WWW.MONSOURSPHOTOGRAPHY.NET; CARL DANBURY
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L AKE CHARLES
Kevin and Shelley Downs, feature sausage, boudin, burgers, plate lunches, choice meats and tons of Cajun-oriented spices, sauces, gifts, and live crawfish when in season. Here, Boudin master Matthew Fruge’s bacon-wrapped smoked boudin is lip-smacking good. Just a bit east of downtown on Highway 14, you’ll discover Darby Guillory’s Famous Foods, where three generations of the Guillory family prepare boudin and three kinds of cracklins (regular, smoked and spicy). Early morning visitors should sit a spell with a cup of hot coffee and fresh biscuits drizzled with Steen’s 100-percent pure cane syrup, founded in 1910 by C.S. Steen in Abbeville, about 80 miles east of Lake Charles. Lake Charles has other famous culinary haunts, like Seafood Palace, where crabs, crawfish and fried, grilled or boiled seafood have been a part of the landscape for 15 years. The cold exterior of this restaurant belies the warm, hospitable nature you’ll find inside and if you had to pick one place for gumbo, this is it. Both the chicken and sausage gumbo and the shrimp and crab gumbo are both consistent and worthy of praise, as is the massive order of perfectly seasoned boiled shrimp. Steamboat Bill’s is of a similar genre to Seafood Palace and also is recommended. PHOTOS COURTESY OF CARL DANBURY; LAKE CHARLES CVB
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L AKE CHARLES
CASHING IN La Truffe Sauvage is one of the most highly regarded restaurants in Lake Charles, featuring the talents of Algerian-born Chef Mohamed Chettouh, Arthur Durham and Andrew Hartman. You’ll find no Cajun classics on the menu, but don’t let that fact deter you. The restaurant’s classical preparation of French, continental and other dishes is excellent, as are many of their wine list selections. Back at the resort, L’Auberge has several options for dining, but two stand above the crowd. Consider sinking your teeth into a crawfish and Havarti grilled cheese sandwich on Texas toast at Favorites Southern Kitchen, or enjoy their pan-seared Louisiana redfish served with corn-bacon grits, shaved fennel salad and brown butter vinaigrette. Ember Grille & Wine Bar debuted in early 2011, about six years after L’Auberge opened. The modern American steakhouse features beef cooked on a wood-fired grill, and fabulous seafood and fine service. The private dining room seats 14 guests and is perfect for small gatherings, while the piano lounge and bar is a great meeting spot. Ember’s extensive wine list was a 2014 recipient of the “Wine Spectator Award of Excellence” and features more than 200 varietals. Highlights from the menu include the 40-ounce Tomahawk rib eye served with your choice of two sauces, herb or foie gras butter, peppercorn, Cabernet, chimichurri, béarnaise or creamy horseradish. The Japanese Kobe strip loin “Manhattan Cut” is exceptional and is a perfect celebration for the big casino winners at $30 per ounce. Recommended starters include the crispy pork belly with butternut squash purée and sweet and sour onion, and the lamb “lollichops” with tzatziki and gremolata vinaigrette. In downtown Lake Charles, enjoy a pizza or pasta at 121 Artisan Bistro, but don’t overlook the flash-fried oysters over brown Meunière sauce and topped with lump crabmeat. Two miles from 121 and just three blocks south of I-10 is the iconic Ball’s Fried Chick-N. Fried chicken, fried catfish, boudin balls, pork chops — and everything else fried — all are excellent. PHOTOS BY CARL DANBURY
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Of course, culinary-centric holidays might not appeal to everyone, but Lake Charles provides many other distractions, attractions and events to grasp the attention during the year. Some travels, however, just scream aloud for us to become completely immersed in the culture, the people and the surroundings, and in this part of Louisiana,
it might be best to begin the trek with your ďŹ ngers, a fork and a spoon. Their Cajun Food & Music Festival, coming up July 17 through 19, might be a good start.
For More Information visitlakecharles.org llakecharles.com
June 2015 | PointsNorthAtlanta.com | 49
The
Great
Escape Ditching the norm for action-packed adult activities
Written by HEATHER KW BROWN and SVETLANA ZERNES
Wondering what would happen if everyone in our small office was locked in a room together, I pitched the idea of doing just that. It took less than a minute to ask, several hours for everyone to respond and â&#x20AC;Ś not quite enough time for our team to successfully escape a lockdown. PHOTO COURTESY OF DENNIS DYE
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THE GREAT ES CAPE
O
Our mission was to stop an outbreak, find an antidote that will save ourselves and, of course, the world, then escape the Center for Disease Control… And we only had one hour to do it. When we arrived at the Urban Escape Games site in Alpharetta, we had no idea what was ahead of us. All we knew was that for the first time outside of the office, our editorial team, creative team, accounting and distribution manager, publisher and president would all have to be on the same page. Ready, willing and slightly nervous, we asked the same question many participants in these escape games ask: “Are you really going to lock us in this room?” Mary Oakes, owner of Urban Escape Games, laughed and said the fire marshall would not approve so, no, we would technically not be locked in the room — but the feeling of being stuck is certainly preserved. Before we knew it, the clock was ticking and we were searching the room for any and every kind of clue that could possibly get us out in time. Until recently, live room escape
games have been strictly an entertainment trend in Europe and Asia. Now, they’re popping up everywhere. Based on computer games, these themed rooms come with a storyline filled with puzzles to solve, clues to discover, mysteries to unravel and oftentimes, many locks to open. We read, we tugged, we turned and we almost made it out in time. Bumper stickers are given according to your success — ours has the word “almost” edited into it. Though our inner detectives did not produce a flawless finish, the entire experience was a romping success. All eight of us left talking about our strategies that worked and had a few hearty laughs at the ones that didn’t. According to Oakes, we were in good company as fewer than 40 percent actually crack the codes and leave the brainbusting labyrinth in time. I’d tell you what happened, but … it’s a secret. You’ll just have to recruit some
friends, family or co-workers and give it a whirl. Options at Urban Escapes in Alpharetta include beating a magician to his own game, a murder mystery in a tea shop and the newly released jewelry heist in which YOU are challenged with stealing from the world’s greatest thief. Our escape from the office was so much fun that we decided to search for more action-packed adult activities. urbanescapegames.com
KICK FOR PAR Take two popular sports like soccer and golf, make a few tweaks and what do you get? A mashup that’s making headlines and turning heads. Haven’t heard of FootGolf yet? Not to worry. It took spelling it out in big bold letters for us to take notice. Intrigued by a billboard touting the sport at Steelhead Golf Course in Sandy Springs, we felt the need to research in person. Played with a regulation No. 5 soccer ball (yes, you can bring your own!) on either nine or 18 holes on golf courses, FootGolf essentially follows the rules of golf with the few exceptions of shortened holes, 21-inch diameter cups and no cart. According to the American FootGolf League (AFGL), “The concept of FootGolf PHOTOS COURTESY OF DENNIS DYE
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THE GREAT ES CAPE
has been around since forever and everybody invented [it].” The variety of names is sure to keep growing as the sport gains even more popularity. While purists from both camps might initially scoff at the idea of tinkering with their sport, recreational players find FootGolf nothing less than a perfect way to spend a day. At Steelhead, tee times are recommended so that groups have enough space … and believe us, you’ll need it. A strong kick off the tee comes in handy when trying to make par, but the course has plenty of rolling greens that will make the journey from tee box to pin more challenging — and more fun — than imagined. Just wait until you turn your foot like avid golfers would their putters trying to sink an easy shot. That’s when you’ll realize why 403 courses have opened in 47 states since 2011. It’s frustrating fun at its best. The AGFL is hopeful that FootGolf might become an Olympic sport, so you might as well grab a tee time while you can. steelcanyongolfclub.com/foot-golf
ROCK YOUR TEAM WRITTEN BY SVETLANA ZERNES When we think of rock climbing, endless peaks come to mind. One step into Stone Summit Climbing and Fitness Center confirms that notion, along with a massive
first impression. This place is huge. So much so, it is the nation’s largest climbing gym. Lucky to have not one, but two locations — one in Kennesaw and one in Atlanta — we have access to indoor peaks that provide hours of gravity-defying fun PHOTOS COURTESY OF AMERICAN FOOTGOLF LEAGUE (AFGL); STONE SUMMIT
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THE GREAT ES CAPE
regardless of how high you climb. Offering a vast array of climbing options, both have an awe-inspiring wall design, but the facility visible from I-85 has become more famous because it has hosted every youth national climbing competition since 2010. There are tons of routes inside (one of them requires a 70-meter rope) and a separate room for bouldering. The wall angles are varied, so you can start off with easier vertical climbs then move on to the steeper ones. Proven fact: indoors or outdoors, rock climbing is able to boost brain function, block pain and reduce stress. Not only does a one-hour session burn more than 700 calories, it can create an unpredictable level of euphoria and self-conďŹ dence gained from taking the risks necessary to set and achieve realistic goals. Climbing with friends or colleagues? Prepare to discover how each will interact when faced with physical challenges,
PHOTOS COURTESY OF FOOD MOVEMENT
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get a sneak peek at their patience and persistence, not to mention ability to communicate while on the ropes. Need to increase your flexibility? Stone Summit offers a variety of yoga classes — from beginner level to power yoga — focused on improved strength, endurance, flexibility and muscle tone. Pilates classes also help develop core strength and improve both balance and coordination. Classes are included in a day pass ($15 or $18 if you need rental gear) and in memberships. Oh, and by the way, Stone Summit offers camps perfect for when your kids literally start climbing the wall during summer vacation. The highly trained staff with years of climbing, route setting and coaching background can assist climbers of all ages and abilities. To prevent slipping, be sure to chalk up your hands. After that, let loose and enjoy! ssclimbing.com
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Another restaurant dinner or drink in the hotel bar on the calendar? Change it and plan something slightly more appetizing. When the task of hosting a get-together is in your hands, think hands-on like producing something delicious and acting like real chefs in a state-of-the-art, professionally equipped kitchen. An already popular Atlanta food truck operator, The Food Movement, has a program officially branded as the “Team Building with Taste,” a series of culinary challenges allowing participants their own turn as “Chopped” or “Iron Chef” stars. No prior kitchen experience is needed, as you will be guided how to butterfly or to poach. You know what that means, right? If not, don’t worry. Even those that can’t boil water will enjoy the experience. A little bit of tasty background: the psychological effect of group cooking is developing trust and reliance on one another. With a clock running down, each team has limited time to work together, but the entertainment factor makes the situation far from stressful. The program offers your choice of eight menu selections with six dishes in each. The Bistro and Italian menus are current favorites, and although chefs June 2015 | PointsNorthAtlanta.com | 57
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THE GREAT ES CAPE
A little bit of tasty background: the psychological effect of group cooking is developing trust and reliance on one another. With a clock running down, each team has limited time to work together, but the entertainment factor makes the situation far from stressful.
provide detailed recipes, opportunity abounds for kitchen creativity by adding new ingredients or varying techniques. Be as innovative as you like when plating. What if your mushroom risotto, egg pappardelle or flourless chocolate cake with raspberry cream didn’t come out right? Just decorate them in an especially mouth-watering way. Finally, let one representative of your group demonstrate his or her outstanding sales skills for a one-minute presentation of your team’s dishes in front of very picky judges. Then eat, eat, eat! At this dinner, there will definitely be more to chat about than the weather. You can truly dish out a better understanding of each other’s personalities and develop a connection that can pay dividends down the road. You might even surprise yourself — and others at the table — with previously untapped talent. Of course, prizes like premium chef jackets, cookbooks and professional quality Santoku knives are pretty attractive, too. So, on your marks … get set … cook! food-movement.com PN
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SPECIAL ADVERTISING SECTION
MEDICAL REFERRAL GUIDE MINIMALLY INVASIVE WEIGHT LOSS SURGERY
Michael Williams, MD, F.A.C.S., is a member of Johns Creek Surgery, P.C. He is board certified in general surgery and his practice focus is minimally invasive bariatric (weight loss) surgery. Dr. Williams has presented at national medical meetings and has authored numerous articles and book chapters. He has been practicing weight loss surgery, as well as general surgery in the Atlanta Metropolitan area since 2002. Williams performs a wide variety of surgical procedures and endoscopic procedures including, techniques utilizing the Da Vinci robot. He emphasizes the importance of compassion as he combines the science and art of medicine to treat morbid obesity and other general surgical pathology. Williams post high school education started at the University of Maryland, where he earned a bachelor of science and was recognized with a Magma Cum Laude award. His medical school training was performed at West Virginia Medical School where he graduated at the top 10 percent of his class. His general surgery training was performed at The Brooklyn Hospital Center where he was elected chief resident and received the Resident of the Year award on several occasions. Post-residency training in minimally invasive procedures was subsequently performed at Baylor College of Medicine. At Johns Creek Surgery, P.C., Williams routinely performs procedures such as the laparoscopic vertical sleeve gastrectomy, Lap-Band placement and adjustments, laparoscopic gastric bypass, laparoscopic hernias, colectomies, gallbladder removals and many more surgical procedures.
FORSYTH COUNTY WELLNESS AN INTEGRATED OFFICE designed to offer the highest quality healthcare to their patients, Forsyth County Wellness has combined the best possible group of chiropractors, nurse practitioners, athletic trainers and massage therapists working together under one roof to better serve you. Their chiropractors offer specific adjustments and spinal traction to alleviate symptoms of back pain, sciatica, headaches, neck pain and shoulder pain. They also provide specialized care for auto accidents, sports injuries, and disc herniations. The nurse practitioner is available for any additional recommendations including blood work, allergy testing, physical therapy or general prescriptions. This not only gives a higher quality of healthcare to the patient, but also the convenience of staying under one roof. Working closely with the nurse practitioner, the athletic trainers can provide on-site physical therapy and strengthening to alleviate symptoms and facilitate the healing process to prevent future injuries. Currently, this dedicated team includes:
•
• • •
Your Weight Loss Goals Reached 5755 North Point Parkway Suite 223 Alpharetta
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•
•
Dr. Tracy Maloney, who has more than 25 years of experience in the direction and supervision of chiropractic clinics in the state of Georgia and 15 years experience as a practicing doctor in a high volume private practice. She earned her Doctorate of Chiropractic from Life University in Marietta. Dr. Burl Buchkowski, who also earned his Doctorate in Chiropractic from Life University in Marietta, specializes in a variety of adjusting and physical therapy techniques to provide the highest level of individualized care for patients of all ages. Kelleigh Strickland, RN, who worked in a hospital for several years and has a masters in Nursing, Family Nurse Practitioner. She has since been working with chiropractors specializing in muscular skeletal injuries. Alysha Abernathy, ATC, who received her Bachelors of Science in athletic training from the University of North Georgia and has since been aiding in the rehabilitation process for patients with soft tissue injuries as well as strengthening patients for prevention of injuries in the future. Sean Nelson, ATC, who received his Bachelors of Science in athletic training from the University of North Georgia and received his masters in physical education. He specializes in the correction and rehabilitation of all injuries with a special attention to sport related injuries. In addition, there are three deep tissue massage therapist on staff.
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SPECIAL ADVERTISING SECTION
MEDICAL REFERRAL GUIDE BYRD AESTHETIC AND ANTI-AGING CENTER
If you want a procedure that is minimally
patients’ body and takes inches off thighs and
invasive without much downtime, then
saddlebags, painlessly. Some of the newest and most requested
you want to visit Marcia Byrd, M.D., the medical director of Byrd Aesthetic and Anti-
services are: Sculptra ® Aesthetic, a filler de-
Aging Center. She has spent over 20 years
signed to restore volume to the face (requires
fine-tuning her approach to body sculpt-
a series of injections over several weeks);
ing, facial rejuvenation, weight loss, weight
Restylane ® Silk, which yields precise shap-
maintenance and anti-aging techniques.
ing, smoothing and line control of lips; and
This devotion is what led her to winning the
Ultherapy, an ultrasound procedure that lifts
“Best Overall Facial Make-Over Enhancement”
eyebrows, face and neck as well as arms and
Award by the Aesthetic Guide.
knees. Byrd is also one of the country’s foremost
Her practice offers a comprehensive range of treatments for men and women including
authorities on lipedema, a painful disorder
cellulite treatments, hair replacement, facial
often misjudged as common obestity. Her practice specializes in WAL, a lymph-sparing
injectables, bio-idenitcal hormone replacements, abdominoplasty, breast surgery, face
procedure offering the most advanced treat-
Dr. Marcia Byrd
ment for lipedema.
and neck lifts, brachioplasty, blepharoplasty
“A consultation is the first step,” she said.
and more. Dr. Byrd also carries the leading anti-aging equipment to provide superior results for both the face and
“Come in. Let’s talk about your vision for your body, and we’ll go
body. However, Byrd’s passion and most requested procedures are for
from there.”
body sculpting. “I’ve trained with many body sculpting procedures,” Byrd said. Because she makes it a priority to remain current in all the latest
BOARD CERIFICATIONS
aesthetic and cosmetic procedures, she has received advanced training
American Board of Anti-Aging and Regenerative Medicine, 2009
and has been certified in each procedure that she performs. She has studied under some of the world’s leading aesthetic surgeons, including
Board Certified by the American Board of Laser Surgery, 2012
Dr. Giorgio Fischer, Rome, Italy, one of the creators of Liposuction, Dr. Roger Amar of Spain, creator of the FAMI procedure, Dr. Pierre Fournier
AFFILIATIONS
of Paris, France, considered the father of aesthetic surgery and Dr. Josef
American Academy of Anti-Aging Medicine
Stutz, of Germany, lipedema surgeon and pioneer of Water-Jet Assisted
American Academy of Cosmetic Surgery
Liposuction (WAL).
American Academy of Liposuction Surgery
“Nothing gives me greater pleasure than to see the smile that a
International Society of Cosmetogynecology
patient gives me after having had liposuction or a tummy tuck,” said Byrd. For many of my patients it’s a life changing experience and a great confidence booster and I’m so happy that I am able to do this for them.” She prides herself on her trademark approach, which she calls “Soft Beautification” and refers to customizing a combination of techniques and treatments to best fit a patient’s needs and obtain optimal results. If a patient requests a certain procedure that Byrd feels is not the right one, she will advise better options that achieve the desired results. Noninvasive body sculpting methods such as Vanquish are used for the removal of fat and skin tightening. It destroys fat without touching a
770-587-1711 11050 B Crabapple Road Roswell byrdaesthetic.com lipedemaliposuctioncenter.com
June 2015 | PointsNorthAtlanta.com | 61
SPECIAL ADVERTISING SECTION
MEDICAL REFERRAL GUIDE WOODHAMS EYE CLINIC
A conversation with one of Atlanta’s top ophthalmologists and refractive surgeons, J. Trevor Woodhams, MD. Why did you decide to become an ophthalmologist? I decided to become an ophthalmologist because it was a way to help people to see better and I had been very near-sighted as a kid so I had a very personal interest in it. I had originally thought I was going to go into psychiatry which, in a way, is kind of helping people to see better, at least metaphorically I guess, but I decided I wanted something more technical than that. Where did you study? I went to Kansas University Medical School in Kansas City, Mo.
back in the1970s was fascinating in the days of the gurus, with the Beatles going to see Maharishi Mahesh Yogi, and so I felt like I was kind of part of that. There are some pictures floating around of me somewhere from those days… I had long hair pulled back in a pony tail, with kind of the hippie Indian clothes, and I was in an ashram learning how to meditate which I didn’t really learn how to do. Perhaps that willingness to do different things led to your curiosity in trying new leading edge procedures in your medical practice? Yeah, I think so.
Who inspires you? Well when I was a kid, I was most fascinated with Jacques Cousteau. I learned scuba diving because How did you get to become one of the top Dr. Trevor Woodhams I just thought that was the most exciting thing to 1 percent of refractive surgeons in the world? do, and of course that was quite a trick growing up in Kansas because I think just because I was very interested in it and willing to take the risks “there ain’t no oceans around there!” And then in college I got very interof making a commitment to it before it was “okay” to do and before it ested in the way the brain worked on a neurochemical basis which was was generally accepted. I think that’s really the main reason. fascinating to me. That’s why I was going into psychiatry originally. And what has been the result of that? And then after that – this is going to sound strange – but interestOh, well, I’ve been able to be a part of the clinical trials with the Food ingly enough Ronald Reagan, and not because of politics. In fact, I didn’t and Drug Administration (FDA) and have been invited to speak in varieven vote for him the first time around, but it was fascinating to see a ous places across the world. [I] have input into the developmentt of this guy who could have really no background do so well in terms of comtechnology and that, I guess, in turn generates the reputation, and you munication with people. It dawned on me in my 40s how powerful it is know people say, “Oh well, you want to ask somebody about this, there’s to be a very good communicator. It’s good to be able to explain what a doctor in Atlanta, why don’t you give him a call,” and that has just kind I’m doing to patients and answer implied but unasked questions before of fed off of itself. they can form in peoples’ minds. What’s something that very few people know about Where is vision correction going from here? Dr. Trevor Woodhams? Well there have been a whole host of new procedures like the implantHmmm…well, let’s see, you’re putting me on the spot… I used to be a able contact lens that don’t require the removal of the natural lens, tournament tennis player; I do tai chi, yoga and if I can get tickets to this called ICL, which we use on people who are extremely near-sighted but show, I’ll have seen the Rolling Stones10 times! (His wife Jane Woodare out of the range of LASIK. We’ve been doing that for many years, and hams chimed in “and he’s a great cook!”) there have also been a number of advancements in the treatment of Yes, that’s right, I knew that you have been featured on some Presbyopia, which is the gradual loss of your ability to focus on nearby cooking shows… objects due to aging. A new procedure called Presby-Fix™ uses a device Yeah, I guess that’s right! That was fun… called a corneal inlay which is actually put into the cornea itself and alleviates the need for reading glasses entirely. With Presby-Fix you get What is your favorite type of cuisine to cook? the benefit of close vision without the need for any lens at all. Currently, I would have to say Moroccan, but that may be because we just got back from Morocco not long ago. What’s the most interesting place you’ve traveled? Well let’s see, the most interesting places I’ve traveled to at the time, though it may not be that way now, but going to Bogota (when studying refractive surgery in the late 80’s during the time of Pablo Escobar) because you know it was like going into a state of anarchy. I’ve never been searched so many times in my life, for guns, drugs, you name it, but that was a fascinating experience. Now, when I was younger I did hitchhike and take trains and things in various places around the world before I went to medical school. India
1140 Hammond Drive Building E 5100 Atlanta, GA 30328
770-394-4000 www.woodhamseye.com
62 | POINTS NORTH | June 2015
SPECIAL ADVERTISING SECTION
MEDICAL REFERRAL GUIDE THE SWAN CENTER FOR PLASTIC SURGERY
When The Swan Center for Plastic Surgery was first established in 1993, founder Dr. Joseph Bauer had a vision. He wanted to construct the most reputable surgery practice in the Southeast. Using cutting edge technology, a state of the art facility, the most highly skilled and board certified surgeons and Joint Commission on Accreditation of Healthcare Organizations (JCAHO) accreditation, he sought to exceed the standards set by the surrounding Atlanta aesthetic community. He has succeeded. The Swan Center remains the premier plastic surgery center for the greater Atlanta area, and one of the top surgical centers in the country. Patients range from local mothers to household-name celebrities. They can accommodate the schedule of an over-expended business executive as well as cater to international patients who travel the globe seeking their services. “The future of cosmetic surgery is staying Left to Right: Dr. Joseph G. Bauer, Dr. Amy K. Alderman, Dr. Dean J. Fardo ahead of the curve,” stated Bauer. “Our aim has always been to offer the most dynamic and Alderman just recently returned from Aesthetica, a well-known natural result using the least invasive surgical interventions. Our team is symposium in the aesthetic community, where she was a key speaker dedicated to utilizing the latest techniques, and we are able to deliver on safety protocol used in surgery. She added, “We pride ourselves on a incredible results with minimal recovery time.” lifelong relationship with our patients. The Swan Center’s commitments to safety, technology, and quality results, have made us one of the busiThe Cutting Edge est plastic surgery practices in the country.” The Swan Center takes its patient/provider relationships to another level. Utilizing the latest software, such as TouchMD and text interaction, patients are able to review their surgical plan, before and after photographs, as well as surgeon’s bios using their smart device, 24/7. “The patient consultation has become a truly exciting and informative experience,” remarked Dr. Dean Fardo, a board certified plastic THE FUTURE OF FAT REMOVAL surgeon at The Swan Center. “Using technology here at the practice, we Coolsculpting is a procedure offered at The are able to show patients the differences between various techniques, Swan Center for the elimination of fat cells. It projected patient outcomes, and access specific before and after phois approved by the Food and Drug Administratographs from our extensive database. Patients leave their consultation tion (FDA), requires no downtime and affords excited for their cosmetic procedure because all of their questions have patients a permanent result. Coolsculpting is been answered and they can review our appointment at any time, simperformed in the CoolSpa, a designated spa faply by turning on their cell phone. Our staff is highly trained to assist the cility within The Swan Center. While undergopatient in any capacity. Our patients know their surgeon is with them ing Coolsculpting treatment, patients are able every step of the way, throughout the entire process.” to relax and enjoy flat screen televisions with “It is so important to stay current in the advances being made every Netflix, open Wi-Fi and catered spa-inspired day in cosmetic surgery,” Dr. Amy Alderman explains. “By taking part in cuisine. clinical trials, publishing our findings in respected medical journals, and traveling the country to mentor our peers, we are always on the forefront of the newest procedures available. Tummy tucks without drains, breast augmentation with undetectable incisions; the latest techniques in the field. We now offer dermal filler that uses your own collagen rather than synthetic material to restore youthful fullness to the face. This is but a sampling of what we offer here at The Swan Center.” 4165 Old Milton Parkway Suite 200 East Alpharetta, GA 30005
770-667-0904 or 800-816-1057 swancenteratlanta.com June 2015 | PointsNorthAtlanta.com | 63
Guy’s TIME
OF CASEY
I
Of Bygone Baseball Days written by CARL DANBURY, JR.
In the 1960s, baseball was king! From April to October, I scrutinized box scores in the daily newspaper, trying to determine how the previous day’s games played out. Once a week, upon the arrival of The Sporting News in the mail, I pored over statistics and feature articles like hot syrup over pancakes with the simple goal of knowing more about the players and the game than my peers. At night when I was supposed to be asleep, I tuned in the transistor radio, hoping to pick up a ball game somewhere on the dial. Luckily for me, I grew up in an area where on clear evenings I was able to pick up games from Boston to Baltimore, and New York to St. Louis and Chicago. My night school teachers were Jack Buck, Bob Prince, Chuck Thompson, Marty Brennaman, Ernie Harwell, Byrum Saam, Bill Campbell, Richie Ashburn and Phil Rizzuto. I received a master’s degree in baseball jargon at the age of 9, and a Ph.d in picking up each night’s play-by-play through static. Now, 45 or so years later, to me the game may have become unwatchable on television and unbearable in person, but I can still listen to a game, particularly on a car radio, with no problem. I filed for a divorce from my first love due to irreconcilable differences — on the field, in the grandstand and in the airwaves. On the field, the National Pastime, which was once my Cinderella, has become Lady Tremaine. In the grandstand, Anastasia and Drizella have replaced the well-meaning Jaq and Gus, while some of television’s Prince Charmings have revealed themselves as Lucifers. Thus, the fairy tale has become film noir. Where are the fond memories we once shared? Illustration by Robin Harrison
64 | POINTS NORTH | June 2015
On Sunday, June 3, 1888, the San Francisco Examiner managed then by William Randolph Hearst, published an innocuous, rather unnoticed poem by “Phin.” Phin, short for Phinnias, was a nickname for one of Hearst’s Harvard College classmates, Ernest Lawrence Thayer. Thayer, who was summoned by Hearst from Paris, agreed to become a humor columnist for the Examiner a year after graduating magna cum laude in philosophy from the esteemed Ivy League school. Hearst, who was banished from Harvard for perpetrating a few too many pranks played upon some of its stodgy, aristocratic faculty, had enjoyed Thayer’s work on The Harvard Lampoon. Thayer, heir to a thriving Worcester, Mass., textile business, delayed following in his father’s footsteps, and was paid $5 for his published works. He remained in San Francisco for about 18 months, but the climate didn’t agree with his delicate constitution and Thayer returned to the East Coast. Thayer’s ”Casey at the Bat: A Ballad of the Republic Sung in the Year 1888” is to American poetic ballads what The Starland Vocal Band’s “Afternoon Delight” is to suggestive songs for steamy midday trysts. Actually, Thayer’s insightful characterization of Casey’s exploits in Mudville have been more important to American culture than the idealistic convention of “rubbin’ sticks and stones together makes the sparks ignite,” yet that debate might be better argued over a few cold beers. Thayer admitted his poem had no basis of fact, except that he had borrowed the slugger’s name from a former bully he had once encountered, and parodied, who “was a big dour Irish lad of my high school days.’’ The poem received little notoriety after it was published, however, fate had something else in store for Thayer’s Casey. New York comic actor, William DeWolf
OF BYGONE B ASEB ALL DAYS
Baseball fans everywhere identified with Casey’s eventual PROUD PAPAS failings at the Prior to his long career in the Senate, plate. Kentucky’s Jim Bunning
Hopper, was handed a copy of Phin’s work, and he performed it magnificently for his audience, which included players from both the New York Giants and the original Chicago White Stockings (who would later be renamed the Cubs in 1907). The work became Hopper’s quintessential segment, which he first performed on Thayer’s 25th birthday, Aug. 14, 1888. Hopper once claimed to have performed it for more than 10,000 live audiences during his career, the recital of which took 5 minutes and 40 seconds, on average. Thayer, on the other hand, was a bit sheepish about the poem’s iconic stature and didn’t lay claim to it for more than a decade. He even refused royalties from its use, despite its captivating storyline. After witnessing one of Hopper’s performances of Casey, the New York Evening World published the following review: “Texas longhorns couldn’t have made more noise than those humans present in the theatre, and the howling continued throughout the entire recitation, breaking out into indescribable loudness at the end of each verse.” Baseball fans everywhere identified with Casey’s eventual failings at the plate. Cocky, confident Casey, like all of us who have played the game and experienced its humbling pitfalls, struck out on three pitches with the game hanging in the balance. That’s why batters with career averages over .300 are so revered, because more than 70 percent of the time, failure is inevitable for most. Sure, “The Natural” Roy Hobbs hit a three-run homer to win the pennant for the New York Knights in author Bernard Malamud’s fanciful tale of the quintessential comeback kid, but Thayer’s Casey was our very own reality.
was a Hall of Fame pitcher for the Detroit Tigers, Philadelphia Phillies, Pittsburgh Pirates and Los Angeles Dodgers. His Hall of Fame career included 224 wins versus 184 losses, and an earned run average of 3.27 during his 17 big league seasons. Although he won 20 games in just one season (1957 for Detroit), he won 19 in four seasons, and 17 in three others. Sadly, he never appeared in any World Series or playoff games along the way. The Phillies sidewinding righthander captivated 32,000-plus fans at Shea Stadium in Flushing, N.Y., and thousands of others watching the first game of that day’s doubleheader on New York’s WORTV, with an incredible feat on Father’s Day, June 21, 1964. That day, the father of seven (and eventually nine) took the mound on a sweltering and humid day against Casey Stengel’s New York Mets. The Mets franchise was but three years old at the time, and the players were neither adept afield and a-plate. The Mets stood 20-45 entering play, and the team’s most valuable player and rookie-of-the-year that season was organist Jane Jarvis. Her Hammond organ provided an upbeat mood at the newly opened ballpark, where Stengel’s players incited acrimony among the fans. Had it not been for the World’s Fair that opened on the other side of Roosevelt Avenue five days after the stadium did, concessionaires likely would have outnumbered the paying customers that year. My father and I tuned in to the game on TV that day and watched Bunning perform his magic against the overmatched Mets. He faced the minimum number of
batters that day on his way to pitching the first perfect game in the National League in 84 years. He threw a no-hitter for the Tigers a little less than six years earlier against Boston, but had allowed three runners to reach base. But Bunning was perfect on Father’s Day tossing but 90 pitches with only 21 of them outside the strike zone. He even hit a two-run double in the sixth inning that day. The Mets faithful were so eager to witness something neat happen at their home field, they began to cheer wildly for the opposing pitcher as he approached the final outs of the game. Even at age 5, I knew I was watching something special, because my dad wasn’t a big baseball fan, and he was enjoying this game as much as the cold beer in his hand. There were 32,026 in the stadium and many years later Bunning said, “If everybody who told me they were in Shea that day were actually there, the attendance would have been 320,260.” His special day was made brighter because his wife, Mary, and oldest daughter, Barbara, who had driven up from their in-season home in Cherry Hill, N.J., were in attendance. Bunning credited the World’s Fair for the pair’s unlikely three-hour trek. Baseball is best anecdotally. For me, that includes Bob Horner’s four home-run game on July 6, 1986, Billy Martin’s return appearance at Old Timer’s Day, and one of the best pitcher’s duels I have ever witnessed between Jim “Catfish” Hunter and Jim Palmer at Yankee Stadium. I’d also add one of Willie Stargell’s prodigious home runs at Philadelphia’s Veterans Stadium which left me in awe, and a Richie Allen dinger against the San Francisco Giants at Connie Mack Stadium that cleared the left field upper deck like a jet. Bearing witness to the Braves last two wins of their 13-game win streak to start the 1982
June 2015 | PointsNorthAtlanta.com | 65
Guy’s TIME
SAVVY & SUCCESSFUL WOMEN of the NORTHSIDE
2015 It’s almost that time of year again, when we start gathering the ladies who have inspired others and share their stories with our readers. Whether through community outreach, savvy business skills or standout performances in their field, we want to know the women you deem as “Savvy & Successful.” Please submit your nominations at pointsnorthatlanta.com/2015-savvy-and-successful by August 7. For 2015 sponsorship opportunities, contact Witt Beckman at 678-648-4602 or witt@pointsnorthatlanta.com
From Italy and New York City to you in Atlanta’s Northside
• Open for lunch and dinner Monday - Saturday • Dinner reservations recommended Reserve your place for Points North Atlanta’s 15th anniversary wine dinner at RosaMia! Tuesday June 9th at 6:30 p.m. $65 per person for 5 courses paired with 5 wines. Call now: 770-772-6456
11730 A Jones Bridge Road • Johns Creek • 770.772.6456 • rosamiaitalian.com 66 | POINTS NORTH | June 2015
season certainly ranks highly as well. The beer seemed colder then, the hot dogs a bit more tasty, and the conversation a bit more audible, intense, humorous and definitively more strategic in nature. I can’t abide the constant noise and the so-called entertainment between pitches, batters or innings these days. I long for visiting with other fans like Mr. Inouye, whom I met during my first of many trips to Dodger Stadium, or my friend Mike Porcaro’s gang before, during and after Cubs games at Wrigley Field. The ballpark and the game itself were once wonderments for a young boy, allies for a high school or college athlete with hopes of playing on that field, and links to the past for a father or mentor that one day our children would appreciate the experience as much as we once did. Today, ball games are nothing more than an extension of pandering or marketing, interrupted by some baseball during the 210-minute spectacle. Apparently, $192 for four seats in Section 224 and $80 in concession sales simply can’t make ends meet for ball clubs these days. So, they inject us with the same kind of noise that’s on our handheld devices, except we can mute those. For me, the entertainment is the game on the field, not what’s on the video screen or the Kiss-Cam, the annoying contests between innings, or the Tomahawk Chop. Please just let me watch the game, have a conversation with my friends or fellow fans, have a sip of cold beer between pitches and let me enjoy the talents of the ball players on the field. I truly don’t believe it’s too much to ask. One day in the not-so-distant future, when the faux stadium organ plays “Take Me Out to the Ball Game,” the 2-minute interval will be part of the Cialis® Seventh Inning Stretch. Try to explain that one to your Little League shortstop! PN
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PURE Delight Look out, Brookhaven! You will now be able to experience PURE taqueria’s high-energy atmosphere at your own back door. This chips-and-salsa lovers spot is expanding once more. This location, the sixth, is in the Brookleigh Marketplace, located at the corner of Johnson Ferry and Ashford Dunwoody. With the same 1950s Pure Fuel Oil station style that Northsiders have frequented for years, the new location opens June 1 with indoor and outdoor seating, including a rooftop patio and bar just like its sister locations in Roswell and Woodstock. PURE taqueria Brookhaven will serve lunch and dinner as well as brunch
This location, the sixth, is in the Brookleigh Marketplace, located at the corner of Johnson Ferry and Ashford Dunwoody.
on Saturday and Sunday. Also, you don’t want to forget their legendary PURE margaritas and tacos! puretaqueria.com – Jennifer Arthurs
Book Your Afternoon It’s that time of year when you don’t want to get up from the
lounge chair. We encourage you to stay put and pass the time with two new reads. Although Atlantan Alexander “A.J.” Johnson’s page-turning debut, “Keeper of the Code” likely won’t take you too long. This thriller is hard to put down not just for the drama, but for details that may hit a little close to home. Set in Buckhead, the story unfolds for the financially sharp Chris Sampson, who is arrested for
the murder of his mistress on the eve of closing one of the biggest business deals in history. He’s been seduced by money and the power of a secret society known as the Buckhead Tyrones, and now his outcome will be determined if his fellow members will protect the honored code or themselves. After meeting Johnson, we couldn’t help but scratch our heads. Not only is he an active PHOTOS COURTESY OF SEDGWICK RESTAURANT GROUP
68 | POINTS NORTH | June 2015
June 2015
June 2015
amusements — think roller coasters, chutes and tunnels of love — when Heroine Rose Margolin’s life is turned upside down the night her husband is busted for a hijacking. Once you pick up your copy, get ready for a ride that will have you arrested to that chair. ronasimmons.com
“So, does a secret society like the Buckhead Tyrones exist? He assures us it’s all exaggerated from his imagination – but then again, maybe he too is keeping the code.” civic leader, a friendly, loving husband to his high school sweetheart and a father to two daughters – in other words, a far stretch from the fictional Sampson – he makes publishing a book look easy. The new writer, with a sequel already in the works, actually spent three years on the book, drawing on his expert experience in the fastpaced business world. So, does a secret society like the Buckhead Tyrones exist? He assures us it’s all exaggerated from his imagination – but then again, maybe he too is keeping the code. buckheadtyrone.com While audience-gripping as ever, themes of love and betrayal, dreams and ruins are nothing new. Another author among us, locally based Rona Simmons (“The Quiet Room”) is back with a new work of historical fiction titled “Postcards from Wonderland.” Rooted in Revere Beach during the Prohibition era, this roaring tale takes place around classic
Avid for Arvid Fans of the favored Thomas Arvid Fine Art, brace yourselves – he’s back with more brilliance. There’s three opportunities to join the artist for a glass of wine and to discuss his latest work during an exciting event at Vinings Gallery in historic Roswell, held June 12 and June 13 from 6 to 9 p.m. and again on June 14 from 1 to 4 p.m. Already well known for his life-like paintings and signature subject of wine, Arvid puts thousands of hours into the bold strokes for each original work that evokes one of life’s greatest indulgences. With his wife Vanessa, the couple has built one of the country’s most successful art publishing companies with international appeal – but they aren’t stopping there. Vanessa shared how they’ve recently discovered a new media, supplementation on metal, that gives reproductions an unparalleled depth, clarity and almost a sense of illumination from within. Arvid is debuting the technique at Vinings Gallery this month with his piece “Breaking the Ice” – only 45 are available and we’re told the response has already been overwhelming. viningsgallery.com PHOTO COURTESY OF THOMAS ARVID FINE ART
June 2015 | PointsNorthAtlanta.com | 69
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Personal Assistant, Please! Everyone loves a good life hack. That’s why we love the Assistant.to app for your Gmail inbox. Simply put, this clever email trick takes the hassle out of scheduling appointments by serving as your personal assistant and eliminating the time-consuming back and forth that often comes with taking care of business. After a free download, the Assistant.to bar will automatically appear in the bottom of your window when drafting your next meeting. With the click of a button, select available times, the duration and location, and Assistant.to inserts the options into the body of the email – time zones
Take the hassle out of scheduling appointments with an app that serves as your personal assistant and eliminating the time-consuming back and forth that often comes with taking care of business. considered and all. When your coworker, friend, neighbor or fellow multitasking super parent selects their choice, you’ll not only receive a confirmation, but Assitant.to will immediately sync with your calendar to avoid double bookings. You’re all set. Now you deserve a virtual high five. assistant.to
KICK UP YOUR BOOTS Fantastic entertainment and delicious food is always the perfect recipe for a night of fun. Booth Western Art Museum has all the right ingredients with their Summer Entertainment Series lineup. Enjoy the melodies of Pickxen July 16 and watch as Jim Dunham and Jim Dorsett bring the works of a Western artist to life through readings, paintings and songs on Aug. 20. “Over the past several years we have featured theatrical performances, musicians, educational entertainment and more,” said Tom Shinall, Director of Marketing. “However, this year’s lineup will highlight some of the best musical talents we’ve hosted for the series.” Along with the musical talents, the performances will include three delectable dinner courses, each one different from the last. Tickets for members are $25; non-members tickets are $30. 770-387-1300, boothmuseum.org – Jennifer Arthurs
70 | POINTS NORTH | June 2015
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Pedaling After Dark Put on your wackiest costume, brightest glow sticks and favorite helmet then prepare for a summer bike ride illuminated only by the moon and the street lamps of Atlanta’s lively downtown neighborhoods. The Atlanta Moon Ride invites Atlantans of all ages to participate in an after-dark bicycle ride beginning and ending at Piedmont Park, with treks through Virginia Highlands, Little Five Points, Inman Park and the Eastside Beltline Trail. With help from Atlanta Police Department, the 6.5-mile route will be blocked off, giving riders a safe and
72 | POINTS NORTH | June 2015
traffic-free cruising zone. The event begins at 6 p.m. with registration and a kick-off party, and the ride rolls out at 10 p.m. The fun doesn’t stop there! Lock up your bikes, and head over to the private after-party, complete with delicious food trucks, cocktails, brews and live entertainment. Registration costs $25 dollars per participant and includes an Atlanta Moon Ride t-shirt. The entirety of the proceeds will benefit Bert’s Big Adventure, a nonprofit organization dedicated to providing magical memories for chronic or terminally-ill children and their families through an all-expenses-paid Walt Disney World vacation. To register for the ride, visit atlantamoonride.com. – Torrie Miers
Wine Not Have Some More? Bring your friends and family up to North Georgia for fun in the sun with a wine glass in hand. The 14th annual Georgia Wine Country Festival, set on 148 acres of beautiful North Georgia scenery at Three Sisters Vineyard and Winery, is held every Saturday and Sunday in June. A Wine Garden, where samples are poured from other wineries from around the state, is available for a fee, as well as award-winning Hickory Prime BBQ of Dahlonega. Beer from Georgia breweries will also be there, along with live
music from Tommy Dean and Mike Ewbank (also known as Moose and Squirrel) and the Rick Harris-Ken Gregory Jazz Duo. And don’t forget – it’s free admission! 706-865-9463, threesistersvineyards.com – Nicole McLaughlin
Good Times On Tap Picture it: A warm, sunny day greets you as family and friends sit down to a classic summer picnic with a live band playing in the background. This seasonal vision officially becomes reality this month when the Summer Concert Series begins at the Dunwoody Nature Center.
June 2015 Every other Saturday until July 11, people can enjoy the melodies of live bands while relaxing in lawn chairs or blankets with a cool brew. Admittance is free for members, and only $5 for non-members. The Summer Concert Series isn’t all Dunwoody has planned. The Tap into Georgia Beer Festival is back for its second year running. Five hundred guests will come together on June 13 to sample the best from local Georgia brewers at Brook Run Park. From 2 until 6 p.m., festival attendees can enjoy brews and sounds of bands, starting with The Rays and ending with the Bad Neighbors. Seeing how last year’s event was sold out, you better hurry up and get your ticket. tapintogeorgia.com – Jennifer Arthurs
Must Love Summer With the arrival of summer heralds sunny vacations and the search for the perfect place to travel. But why venture far when you have a beach and
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water park in your own back yard? Lake Lanier Islands’ LanierWorld is bringing the summer fun close to home. Located less than 45 miles from Atlanta, LanierWorld is celebrating the opening of two new attractions: CAT 4 and the Thunderbolt. The CAT 4 is a fast, dry slide that starts high on a hill and sends riders flying over the boardwalk, down to the beach, and straight into the lake! The Thunderbolt is an
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electrifying and daring biplane experience with three parallel racing ziplines that fly you through the forest, over the boardwalk, across the beach and over the waters of Sunset Cove. If you and your family love adventure and summer fun, then these rides are for you.
Other noteworthy additions for the 2015 season include a remodeling of the popular Wibit Aquatic Obstacle Course and a new high-resolution digital screen at the end of the Wild Waves pool for summer movie fun. For daily admission prices, season passes and more information, call 770-945-8787 or visit lanierislands.com. – Nicole McLaughlin
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June 2015 | PointsNorthAtlanta.com | 73
Northside VIEW
Always search for the wonder of summer. Will Harrison â&#x20AC;˘ Cleveland, Ga.
Each issue this year will end with black and white photography submitted by our readers. All photos not printed will be considered for the December issue, when Northside View returns to ďŹ ll our pages front to back. Want to see your images in here? Know someone else who would? Please send your images of the Northside to editorial@pointsnorthatlanta.com.
74 | POINTS NORTH | June 2015
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