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NUTRITION
CONTENT
VISAGE
VISAGE
town
EVENTS AROUND
2018 OKTOBERFEST RED BARN, AUBURN ALABAMA
22 SENSIGREEN CDH FOUNDATION SKEET SHOOT ENON PLANTATION, MIDWAY ALABAMA
30 SWEET HOME SPRAYBERRY SPRAYBERRY ORTHODONTICS, AUBURN ALABAMA
32 FIRST ANNUAL RED CLAY OYSTER FEST RED CLAY, OPELIKA ALABAMA
96 OLIVER HENRY GRAND OPENING OLIVER HENRY, OPELIKA ALABAMA
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8 S OUTHERN
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CONTENT
FEATURES
LOCAL FOCUS
FACES
SANTA CLAUS
38
LOCAL FOCUS
PREMIER OBGYN
FEATURE STORY
46
ALICIA & JIM STORBECK
72
CULINARY CORNER CHEF PAUL DIAZ
54
RECIPE WINTER
62
T R AV E L
NORWAY OSLO
92
10 S OUTHERN
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LETTER from
the
PUBLISHER 2018 left us in a blind of the eye, and I am confident that 2019 will leave us just as fast. I hope this year is just as jampacked with new acquaintances and new experiences as last year. I grew up in Hong Kong, New York, and London, but for the past 12 years, I have worked hard at making East Alabama my home. In reality, though, I haven’t had to work that hard at all. That’s because I live in a town that is steeped in tradition, strong family ties and a little hometown charm, but also a town that is kind and welcoming and real. Around here, everyone has a kind and big heart. In this issue, we had the opportunity to feature a couple who have a big heart Mr. Jim and Alicia Storbeck, founders of Initial Outfitters. Initial outfitter not only a very successful business but also a company who help people in need around the world. We also had the opportunity to talk to chef/owner Paul Diaz of Warehouse Bistro in Opelika, about the transformation of the new reopen Warehouse Bistro. We also talked to Dr. Njideka Obiekwe with Premier OB/GYN, and her love toward others. We close this issue with a virtual tour of Oslo, Norway. We thought you might need to be reminded of what true winter feels like. That is, since we’ve been enjoying a roller coaster weather, experienced four seasons weather all in one week. Thank you for your support. I appreciate you, and you are the reason I love East Alabama! -Matthew Tse
14 SOUTHERN
TAT L E R
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SOUTHERN TAT L E R THE ESSENCE OF SOUTHERN SOCIETY
PUBLISHER Matthew Tse
O peratio n S
Savannah Simpson
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GRAPHIC DESIGNERS Kenneth Ngo Mitch McHargue
P hotographer S Glenn McCarley Isaac Leverett Tanisha Stephens
cop y editor S Celeste Dorman
W riters
Caroline Lentz Jarod Johnson
for questions or comments concerning advertising or general inquiries: 334.539.1780 customer.relations@southerntatler.com Southern Tatler is a bi-monthly magazine by Raw Conceptual, LLC. All material published remain the property of Raw Conceptual, LLC. No part of this publication may be reproduced, or copied without Raw Conceptual, LLC consent.
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LIFE
HOT SPRINGS DESTINATIONS & HOTEL
FOUR SEASONS HOTEL GEORGE V, PARIS
www.fourseasons.com/paris/
At Nanjing Green Towers, two entire buildings will possess that wow factor when they open in 2018 in the Pukou District. Designed by Stefano Boeri Architects, the facades will be draped in about 1,100 trees and 2,500 plants and shrubs -- a living building, if you will. As Asia’s first vertical forest (the Italian architecture firm has already constructed one in Milan), the plant life will help combat air pollution by absorbing 25 tons of carbon dioxide every year. The larger tower will house mostly office space, along with a museum and green architecture school. A 247-room Hyatt hotel complete with rooftop pool will occupy the smaller tower so that you can experience one of the world’s only vertical forests for yourself.
THE PULITZER, AMSTERDAM
www.pulitzeramsterdam.com While you can undoubtedly find this unofficial national flower at many a Dutch hotel in spring, you’ll encounter 2,000 tulips at The Pulitzer’s spacious inner courtyard gardens, which were designed by the same landscape architect as the famed Rijksmuseum. The hotel’s florist, Season Flowers, has also filled the interior with colorful tulips that complement the décor.
GAYLORD OPRYLAND RESORT, NASHVILLE www.marriott.com Gaylord Opryland Resort in Nashville, Tennessee, stands out for devoting nine acres to indoor botanical gardens that are maintained by 20 full-time horticulturists. Here you’ll find 50,000 tropical plants, from palm to banana trees. Of course, you’ll also find Southern varieties, such as gardenias, and even a 40-foot-tall magnolia tree. In fact, many of the plants bloom year-round, thanks in part to a climate-controlled environment and air exchange system. Leave plenty of time to explore the three separate gardens.
FOUR SEASONS HOTEL GEORGE V, PARIS
www.fourseasons.com/paris/ Jeff Leatham is to flowers what Simon Doonan is to window displays. The celeb florist has reigned over the Four Seasons in Paris for 16 years, where he works with a million-dollar budget to create works of art. In between spearheading the hotel’s extravagant displays, Leatham’s client list is vast, from the Kardashians to Oprah Winfrey.
18 S OUTHERN
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EVENT: 2018 OKTOBERFEST VENUE: RED BARN, AUBURN AL DATE: OCTOBER 6TH, 2018
22
30
32
2018 OKTOBERFEST
SENSIGREEN CDH FOUNDATION SKEET SHOOT
SWEETHOME SPRAYBERRY
SOUTHERN
TAT L E R
96
104
F I R S T A N N U A L R E D C L AY OYSTERFEST
OLIVER HENRY GRAND OPENING
VISAGE 2018 OKTOBERFEST
2018 OKTOBERFEST RED BARN, AUBURN ALABAMA October 6th, 2018
Cassidy Starling, Miles Hudson Cody Krauel, Kelsey Douglas, Kayla Jackson, Matthew Thomas
Don Clarkson
Cameron Martin, Hillery Johnson, Tyler McClung
Emily Brown
Trey Wood, Sam Cerio
22 S OUTHERN
TAT L E R
This is the largest Oktoberfest in Auburn to date, and one of the largest in the state. The event has moved from The Hotel at Auburn University to Ag Heritage Park to accommodate the growing number of brewers and guests.
Dusty and Brady Harris
Steve Ditchkoff, Soledad Peresin
Bella Paylor, Bass Barfield
Tara Harbison, Anna Kent, Todd Scholl, Kim Hyde
Maddie Locey, Courtney Albritton, McKenzie Stinson
Blake and Sara Piel
Brittany and Jordan Vickers
Brent and Dr. Keri Miller
23 S EP TEM BER/ OCTOBER
2018
VISAGE 2018 OKTOBERFEST
2018 OKTOBERFEST RED BARN, AUBURN ALABAMA October 6th, 2018
Kelsey Bisker, Rhiannon Williams, Ashley Kahn
Sara Medley, Dena Little
Mary Liz, Rachel, and Tom Hyler
Susan and Matt Heffren
Ethan Tharpe, Deirdre Love
24 S OUTHERN
TAT L E R
Joni Baker, Kaley Gloves
“Our core mission is to strengthen our local businesses and nonprofits. We aspire to turn vision into reality”.
Brett A. Smith, Esq. Partner
For our Businesses & Nonprofits SERVICES SMALL BUSINESS NONPROFITS FAMILY LAW REAL ESTATE
369 South College St. Auburn, AL 36830 (334) 329-5596
www.huffsmithlaw.com
No representation is made that the quality of legal services to be performed is greater than the quality of legal services to be performed by other lawyers.
VISAGE 2018 OKTOBERFEST
2018 OKTOBERFEST RED BARN, AUBURN ALABAMA October 6th, 2018
Jess Stone, Carol Willingham
Ed and Sandy Kilpatrick
Maggie and Emma Little
Cassidy Starling, Miles Hudson
Becka Jones with Emmie
Steve and Beth Witten
26 SOUTHERN
TAT L E R
Bailey and David Pugh
Indoor Air Quality Experts 334-246-1062
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VISAGE 2018 OKTOBERFEST
2018 OKTOBERFEST RED BARN, AUBURN ALABAMA October 6th, 2018
Evan Nord, Katelyn Buren Sam Rolofson, Shari Kennedy
Paul Sullivan
Kerry McGinnis
Ashleigh Colon, Chelsea Bodin, Sara Berge, B.J. Duncan
Martha and Steve Swann, Ray and Terri Lynn Beasley
28 S OUTHERN
TAT L E R
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VISAGE SENSIGREEN CDH FOUNDATION SKEET SHOOT
SENSIGREEN CDH FOUNDATION SKEET SHOOT ENON PLANTATION, MIDWAY ALABAMA October 11th, 2018
30 S OUTHERN
TAT L E R
Sensigreen CDH Foundation held the 2nd Annual skeet shoot at Enon Plantation. Sensigreen CDH Foundation support Alabama families that receive a congenital diaphragmatic hernia diagnosis, generally in-utero.
31 D EC EM BER/ J ANUARY
2019
VISAGE SWEET HOME S P R AY B E R R Y
SWEET HOME SPRAYBERRY S P R AY B E R RY O RT H O D O N T I C S, AU BU R N A L
October 3rd, 2018
Brent and Dr. Keri Miller
Dr. Scott Sprayberry and Family
East Alabama Dental Group staff
King Family & Cosmetic Dentistry staff
Nancy Melkerson, Jessica Brown
32 S OUTHERN
TAT L E R
Opelika Dental Arts staff
Auburn Pediatric Dentistry staff Dr. Sprayberry staff
Auburn Periodontics and Implant Dentistry staff
Dental Care at Flint’s Crossing staff
Auburn Dental Spa staff
33 D EC EM BER/ J ANUARY
2019
Oral & Facial Surgery of East Alabama staff
VISAGE SWEET HOME S P R AY B E R R Y
SWEET HOME SPRAYBERRY S P R AY B E R RY O RT H O D O N T I C S, AU BU R N A L
October 3rd, 2018
Tatum and Cox Dentistry staff
Liles Pediatric Dentistry staff
TigerTown Family Dentistry staff
O’Brien Dental staff
Auburn Opelika Dental staff
Dr. Sprayberry’s staff
34 S OUTHERN
TAT L E R
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SOUTHERN
TAT L E R
BREATH FACES: SANTA CLAUS LOCAL FOCUS: PREMIER OBGYN CULINARY CORNER: CHEF PAUL DIAZ RECIPE: WINTER
anta Claus is by far one of the most popular symbols of the Christmas season – second only to the birthday boy, of course. Jolly old Santa has captivated the imagination of
the world for centuries, even well before he bore the name
of “Santa Claus”. I make it my goal to find out his history,
but a trip to the North Pole is difficult. First of all, there are no direct flights. My best bet is to fly to Norway and make the rest of the trip on foot. Secondly, it is fairly
expensive to fly, book passage on a ship, and find a guide
to make the rest of the trek on foot – alas, writing has yet to make me a millionaire. Last but not least, who wants to deal with the airports at Christmas? All things considered, I decide to settle on the information-age solution and correspond with Old Saint Nick via email while letting the photographers make the North Pole trip.
The legend that is Santa Claus is preceded
by several progenitors in European and Christian folklore. The first and
most well-known is the
real-life Saint Nicholas of Myra. Saint Nicholas was a Christian bishop of the region of Myra, a part of
the Byzantine Empire in
what is now Turkey. Nicholas lived in the 4th century A.D., was a fervent Christian from his youth, and
was known for his gener-
osity. Key among his grand acts was his tendency to provide generous gifts to the poor. One such
instance involves three young sisters, unable
to marry due to their poverty making the
bestowing of a dowry to their suitors impossible. Nicholas gifted dowries to each of the women,
saving them from a life of destitution. During
the Middle Ages, Saint Nicholas’s birthday of
December 6th was
traditionally a day
in which gifts were
given to children, a
tradition that would
graduate to Christmas
day during the Protestant Reformation in
the 16th century. The
next ancestor to the
modern Santa Claus is
Father Christmas, a figure in English folklore from
also
Where
the reign of Henry VIII, in the 16th century.
Saint Nicholas represents
magnanimity, Father Christmas represents revelry.
The bearded patron of good cheer is personified as a jolly old man that is a bringer of peace, joy, good
food and celebration. In the wake of the formation of the Anglican church, England no longer cele-
brated the feast day of Saint Nicholas on Decem-
ber 6th – this feast was instead held on Christmas
Day itself and referred to as the “Father Christmas
Celebration”. The next is the Dutch fabled character known as “Sinterklaas”, a jolly fellow that dressed in
a green winter coat and smoked a pipe. While many Dutch Christians gave gifts on Christmas day,
Sinterklaas was purely focused on giving presents to children, much like Saint Nicholas. The last is the
most peculiar entry, being the Norse god known as Odin. In Norse mythology, Odin was said to come to Earth during the Yuletide season, riding his eight-legged steed and bringing gifts to the good children of the world. Many historians believe the Norse idealization of Odin as a Giftbringer inspired the Anglo-Saxon
tradition of Father Christmas. The eight-legged
steed of legend would become eight individual rein-
deer, beasts of burden common to the frozen Viking territories. Traits of all of these “ancestors” of Santa
Claus seem to have made their way to the holly jolly fellow we know today.
Santa Claus as we know him today is an
amalgam of these older myths. 18Th-century
England and British colonies began to merge the ideas of Sinterklaas and Father Christmas into
one entity – in fact, the American frontier author, Washington Irving, was the first to put an American twist on “Sinterklaas”, forever slating him in
the United States and England as “Santa Claus” in one of his stories. Irving initially portrayed Santa
in the Sinterklaas green winter coat and smoking a pipe. Throughout the early 19th century, many
other authors began to follow in Irving’s footsteps
and added to the mythos of “Santa Claus” in short
seasonal stories and Noel poems. In this transition period, Santa began to absorb the monikers of his ancestors, making the names of Saint Nicholas,
Father Christmas, and Santa Claus entirely inter-
changeable in popular culture. By the middle of the
century, many Americans knew Santa as a fat and
throughout the world, creating a unanimous ideal
red and white also became a staple during this time,
that rumors spread that Santa was manufactured by
jolly man with a big white beard. His winter suit of anevolution of the canonical red bishop’s robes of
Saint Nicholas of Myra. He had also adopted the
new name of Kris Kringle, a derivative of the name
to which he was referred by the German populace of Pennsylvania – “Krishkrinkle”. By 1870, American writers had discovered his marriage to a one “Mrs. Claus” and saw fit to inform the public. Venerable journalistic sleuths were even able to pinpoint his
lodging at the North Pole. In 1897, the New York Sun published an editorial titled Is There a Santa
Claus?, which answered the question with an emphatic “yes!” and silencing Santa’s detractors.
Santa really hit it big with his first major en-
dorsement deal in the 1930s: He was approached by Coca-Cola to star in their now-famous Christmas season advertisements.
Santa had done ads before, and even for other
soft drink companies. In the 1910s, he promoted
mineral water for White Rock Beverages, and again
helped to sell their ginger ale in the 1920s. But those were not as big as his Coca-Cola ads – they spread
of Santa Claus. They were so ubiquitous, in fact,
the Coca-Cola Company to sell drinks. The rumor
insisted that Old Saint Nick’s red-and-white apparel was only so colored because it matched the logo of a
Coke bottle, which was patently untrue. Santa Claus had been depicted since the 1800s wearing red and white, though his manner of costume had changed greatly through the previous century. Santa has
remained largely unchanged since he signed his deal with Coca-Cola, though he still appears in many advertisements, movies, TV shows, and more.
Santa Claus’s history is a collaborative effort,
some parts inspired by predecessors and others
discovered by writers and journalists. But even if we did not know his history, it is pretty hard to escape
the modern Santa – a jolly fat man with a big white beard, a sack of presents, and a sleigh pulled by his eight faithful reindeer. Hopefully, this feature has
given you a new appreciation for our Christmas-Eve chimney inspector and toy delivery man, and may
even inspire you to leave a few extra cookies out for Kris Kringle this year!
Santa Claus before the 20th Century From Saint Nicholas of Myra to Merry Old Santa Claus
4th Century
1686
1810
1863
1864
1881
Santa Claus of the 20th Century The Jolly Man with Big White Beard in Red Winter Suit
1904
1913
1918
1920
1942
1963
LOCAL FOCUS PREMIER OB/GYN
The Best for Babies Premier OB/GYN / Dr. Njideka Obiekwe Premier OB/GYN has been providing stellar obstetric and gynecological services to the Auburn-Opelika area since its inception in 2013. The clinic is helmed by Dr. Njideka Obiekwe and her husband Daniel. Premier OB/GYN was founded to bring the best possible care to women and families – a goal at which the clinic succeeds admirably. We at Southern Tatler sit down with the Obiekwes to discuss the practice, its success, and plans for the future.
e enter the offices of Premier OB/GYN in the late afternoon. After a brief chat with the reception staff in order to announce our arrival for our appointment, we sit for a moment to wait for Dr. Obiekwe. I take a seat in one of the black chairs and take in the room. Instantly, the waiting room sets itself apart from those in your average doctor’s office – instead of the traditional sterile atmosphere of pure whites, landscape paintings, and muted TVs, the walls are plastered with pictures of happy babies. Before we know it, a sharply dressed man passes through the door joining the waiting and exam rooms. He introduces himself to us as Daniel Obiekwe, office manager of Premier OB/GYN and husband to Dr. Obiekwe. He beckons us inside and up the stairs to the second floor of the building. We continue through open halls and new office spaces adorned with inviting furnishings until we enter the roomy and impressive office of Dr. Njideka Obiekwe. She is at the end of a long day of hard work, but shows no sign of fatigue. She suggests we move into the office’s conference room, when she notices that the space of her office may not be conducive to our recording equipment for our interview – I am impressed with the anticipatory and thoughtful gesture, and I slowly begin to understand why Dr. Obiekwe and Premier OB/GYN are so great at what they do.
Dr. Njideka Obiekwe was born in Nigeria, but moved to the United States with her family in her teens. She tells us that she always wanted to pursue medicine – as a child, her father would give her a first-aid kid and she would walk around town helping the young children that had incurred scrapes and bruises while playing. Dr. Obiekwe says of those experiences, “I would apply some ointment and a bandage. They would smile and thank me profusely. After I walked away, I would remember those smiles and I just knew that this is what I wanted to do with my life.” She attended university in Maryland, first at Prince George Community College and later at Bowie State College. Pursuing a focus in Biological Science, Njideka graduated in 1992 with her B.S. in the subject. She then attended medical school at Meharry Medical College in
Nashville, Tennessee. After graduating magna cum laude with her Medical Doctorate from the school in 1997, the newly minted Dr. Obiekwe went on to two residencies at Morehouse School of Medicine in Atlanta – the first was in General Surgery, and the second was in Obstetrics and Gynecology. During this time, she was married to her husband, Daniel. “I actually did not care for him at first. I did not like him, much less wanted to date him. Our families knew one another and were from the same region of Nigeria, and kept contact upon moving to the states. We were introduced by said families, believing we were compatible. I would not have believed that we would be so happily married more than 20 years later,” she says, with a laugh and a smile. “He is the glue that holds premier OB/GYN
Mr. Daniel Obiekwe
together and the wind beneath my wings.” Dr. Obiekwe came to Lee County in 2002, and at the time was one of the very few the only practicing female OB/GYN. She began work with an established practice, the East Alabama Women’s Clinic. Not content to sit on her already impressive credentials, Dr. Obiekwe involved herself heavily in the community – she has worked with and headed many organizations in the community such as being the Cancer liaison physician for the EAMC Oncology Committee; sitting on the board of directors of Dream Inc. –an organization that deals with teenagers (girls) growing into young adulthood; being a part of the Lee County Medical Society, and the Auburn University Society of Women in Science. In 2013, Dr. Obiekwe decided to pursue her dream of owning and operating her own private practice. This idea would
Dr. Njdeka Obiekwe
become Premier OB/GYN. She enlisted Daniel’s extensive experience in business to leverage him as her office manager, and had built a loyal patient base in her time with the East Alabama Women’s Clinic. Dr. Obiekwe had and still has a reputation for having an incredible way with her patients, and being a female OB/GYN in the area is a boon. She explains, “When your patient base is made up of women, it is good to have the option to see a female doctor, especially in this field. Many women experience anxiety, fear, and worry about the experience of childbirth. While a male doctor can assuage those fears, it goes a long way to say, ‘I understand. I have gone through all of these things you are feeling.’ It is that extra bit that provides peace of mind. Patient care and peace of mind are a deeply rooted part of the ethos of Premier OB/GYN – Dr. Obiekwe and Daniel truly amplify that point in the interview. All of the clinic’s staff are like family to the Obiekwes, and by extension, all patients are
treated in the same way. In fact, the smiling baby photos that I noticed adorning the waiting rooms and halls of the office are all children delivered and cared for by Dr. Obiekwe in her time as an OB/ GYN. The couple go on to explain that they want every patient to leave the offices feeling happy and satisfied with the services provided. They will even post pictures of patients’ new babies on the clinic’s Facebook page as a congratulation to new parents and to show off the new bundles of joy! Expanding upon Dr. Obiekwe’s incredible talents with patients, Daniel tells us, “Njideka has an amazing memory. If she met you 10 years ago, she will meet you today and ask questions like ‘How is your mother? How is your child?’ She loves them all and wants the best for their families, and that carries into the way we conduct ourselves at Premier.” This focus on care and love for patients explains how the clinic has exploded in size over the last 5 years of business. In fact, the office in which we currently conduct our interview is not the original office, as the clinic’s demand quickly outpaced expectations. Njideka says with a laugh, “I obviously want us to expand in the future and take on as many patients as we can serve, but I think I can do without moving offices again for a while.” When it comes to running a small business, most people would want to stay far away from their significant other – after all, too much time together and the stress of work could be straining. However, that’s never been an issue for Njideka and Daniel. The two are constantly complimenting their respective strengths throughout the interview. Daniel’s decades of experience in business and administration make him an expert office manager, and Dr. Obiekwe’s titanic breadth of experience in medicine makes for the perfect formula in the running of the clinic. Despite spending all day working together, the couple still loves to go home with one another and spend quality time at the end of the day. “We are a team, and we work that way whether we are at work or at home,” Dr. Obiekwe says.
The Obiekwes and Premier OB/GYN also contribute much to the community and beyond with philanthropic work. The contributions include donations to fundraising events like Dancing Stars of East Alabama, for which Dr. Obiekwe raised over $19,000 in 2018! The Obiekwes also frequently visit their home country of Nigeria to provide necessary medical care to underserved communities in the nation. “In some parts of the country, women experience longer labors than women in the United States, and as such, there is a greater risk of complications or infant/mother mortality. The care we provide can greatly reduce or completely eliminate those risks. We are also able to supply post-partum surgeries that are generally unavailable to women in these poorer villages – that can make all the difference in helping to return quality of life quickly and allow them to experience the joys of motherhood without worry,” Dr. Obiekwe says of the endeavors. Njideka also plies her surgical talents to patients at EAMC, often utilizing Da Vinci assisted robotic surgery. As of the time of this interview, Dr. Obiekwe has completed over 600 surgeries on the machine! Premier OB/GYN has an enormous amount of experience and expertise in Dr. Obiekwe. On top of her formidable talents, she has built a team that brings the feeling of family to both patients and fellow staff. Premier has been extraordinarily successful in the five years that it has been open, and it shows no signs of slowing down. Though the Obiekwes remain very busy with the demands of the clinic, they are happy with the work they are doing and the business they have built. We are positive that the best is yet to come for Premier OB/GYN, and most of all, its patients.
ELEMENTS
OLIVER HENRY
b
a
c
a - CLOUDY SHAG b - GEOMETRIC FIREPLACE SCREEN IN CHAMPAGNE FINISH
c - HANNAH CHUNKY KNIT,
PLATINUM GREY, THROW
d - SLD MELIA JUNIPER 20X20
Visit: Oliver Henry 804 N Railroad Ave, Opelika, AL 36801 P: (334) 246-3582 W: oliver-henry.com
CULINARY CORNER CHEF PAUL DIAZ
theBistro’s back Chef Paul Diaz/Warehouse Bistro
The War ehouse Bistr o was a staple of fine dining in Opelika
for decades. That stellar reputation was halted by an unfortunate fire in 2017 that forced the restaurant to close for over a year. Since then,
Chef Paul Diaz from and
the
has taken the reins
previous
endeavored
to
management reopen
the
restaurant. Southern Tatler sits down with Paul to discuss his journey, the restaurant’s return, and the future of the Warehouse Bistro.
step into the Warehouse Bistro building amid a
whir of construction. Contractors buzz about, and
the floors are laden with tools and supplies. I meet
Russell and we shake hands as I explain that I am at
the site to conduct an interview with Paul Diaz, the new
operator of the restaurant. He asks me “An interview for
culinary?” to which I respond affirmatively. We are seated in an office awaiting Paul before the misunderstanding hits me: I failed to mention that I was conducting
an interview on behalf of Southern Tatler, and the miscommunication had landed me in an impromptu
job interview. As tempting as it is, I must decline
the attractive offer as literature consulting leaves
little time for side work. After the also sitcom-esque
confusion is cleared up, I am introduced to Paul Diaz. Paul is a young man sporting an apron, a cap, and a goatee. We
shake hands and relocate to a dining table that is set with a
white tablecloth and silverware – unbeknownst to me when I entered the restaurant, we are conducting this interview
on the date of the Warehouse Bistro’s soft opening. This is over a year in the making, as a fire in August of 2017 put the restaurant out of commission. However, the construction is mostly complete as of the interview and Paul is ready
to begin serving the Warehouse Bistro’s customers once again.
Paul Diaz was born and raised in Orlando,
chef position at restaurants in the Walt Disney World
Florida. His mother owned a deli in the city and Paul
Resort, and from there, travel to many interesting lo-
found his passion for cooking there – helping with
cations in the pursuit of his vocation. He first came to
the family business and climbing the ranks from bus
Auburn in 2009 to fill a position at the Hotel at Au-
boy, to server, to chef, Paul felt that he could not see
burn University, and found many friends among local
himself anywhere other than a restaurant kitchen. He
chefs and restaurateurs. His career would take him
attended the Apicius culinary school in Italy for two
to other locales after his initial stay in Auburn: His
years, perfecting his craft and learning the finer points
impressive credentials include stints at the Resort at
of the culinary arts. Upon returning to the United
Pedregal in Cabos San Lucas, Mexico, The Ritz Carl-
States, he began work at an Italian restaurant in his
ton in the U.S. Virgin Islands, and multiple resorts in
hometown of Orlando. He would later graduate to a
Florida and Colorado. Paul Diaz returned to Auburn
WA R E H O U S E B I S T R O
in 2015, and decided to make his home here. In 2018, Paul got word of the Warehouse Bistro’s search for a new owner/operator. The timely news coincided with his own desire to own his own restaurant. Additionally, the Bistro was known for its fine, upscale food – a reputation that Paul Diaz could certainly uphold given his incredible body of work and experience. He took on the tasks of paperwork, negotiations, and financial backing necessary to rebuild and refit the restaurant. The process took several months, but as of the time of this writing, we are sitting in a mostly completed restaurant on the night of
famous tasty seafood dishes. However, he is not content to merely keep the restaurant the same as it was. he wants to eventually expand the menu, adding his own unique flavors alongside the staples and faa single-room soft opening. Paul says, “I know it will all be worth it. It can be a pain in the moment to deal with insurance companies and the like when you’re doing construction and renovations, but I’ve got goals and we know a loyal customer base will come back to enjoy the Warehouse Bistro when word gets out that we’re open again.” Prior to the unfortunate fire, the Warehouse Bis-
vorites of the Bistro’s past. Paul’s specialty and greatest love is for Italian food, some of which will be present from the old menu. While the Warehouse Bistro will “never be an all-out Italian restaurant,” according to Paul, expect to see an expanded offering of Italian favorites as the restaurant’s menu continues to evolve. Other offerings for the future will include gourmet staples such as foie gras, depending on availability and demand. He also intends to make every item in the
tro was the among the top of the fine dining pyramid
restaurant from scratch using high-quality fresh
in Opelika. Its menu included well-crafted meals and
ingredients. Another implementation will be in
desserts such as crab corn bisque, bread pudding,
a semi-seasonal menu, with several offerings
and luxe cuts of steak. Paul intends to bring all of
rotating to provide fresh ingredients. “We
these items back initially, including the restaurant’s
won’t ever have a menu that is completely
seasonal – you’ll be able to enjoy most of the menu
of the business however, as Paul Diaz and staff are
at any time of year. But we definitely want to focus
currently focused on getting the restaurant back up
on some interesting new things based on what can
and running in proper fashion. “I have some big
only be obtained during certain times of the year,”
plans, but first, I need to get the doors open,” Paul
Paul says. Future plans for the restaurant after a
says with a laugh.
grand opening are also in the works. First, Paul mentions the Warehouse Bistro’s former extensive wine list. “The restaurant had a very large catalog of wines to choose from, and most of the inventory was lost after the fire. We intend to bring that back, gradually – it can’t happen overnight, but we will build a new wine list that will hopefully rival the old one,” Paul says. Next, he has tentative plans to expand unused space in the back of the restaurant and transform it into a microbrewery and pub. Lastly, the Bistro has an ultimate goal of creating a casual dining space that is separate from the more upscale side. The new space will bear a different name but be just as much a part of the Bistro as other seating sections. These are all beyond the current scope
All in all, it seems that the new and improved Warehouse Bistro is in good hands with Paul Diaz. His expertise will surely be a boon in providing the familiar fine dining experience that the restaurant’s customers have come to expect in previous decades, and his vision for modernity will help to bring in new customers and widen its clientele base. As mentioned previously, the restaurant is undergoing a soft opening at the time of this writing, however, the grand opening is expected by December 2018 or January 2019 if all goes well. We look forward to the reopening of the Warehouse Bistro and the exciting flavors that will come back to Auburn-Opelika with its return.
FRIED RABBIT WITH CHORIZO, MUSHROOM, AND CANNELLINI BEAN STEW This is a variation on a seasonal dish we prepare at the Depot. In the restaurant we debone the rabbits to make a rich classic stock from scratch. We use select cannellini beans sent to us dry and soak them overnight incorporating them into our stock to create the stew. We use local mushrooms that vary with what the forager brings for the day. I have simplified the recipe so that anyone can enjoy this hearty dish with minimal effort and time on a brisk evening. If rabbit is not available, chicken is a great substitute. Caleb Reeves, Wine Director and Bar Manager of The Depot, recommends ether a Blue Pants amber ale for beer drinkers, or Amalie Roberts Willamette Valley Pinot Noir20 04 for those who prefer wine. Enjoy!
Ingredients
CHEF ADAM BECKEL
̟̟ 1/4 cup Chorizo
Ground
Mexican
̟̟ 2 Cans Cannellini Beans ̟̟ 1 pint Wild Mushrooms ̟̟ 1 medium Carrot diced
The Depot
̟̟ 1 rib Celery diced
Chef de Partie at The Depot, the kitchen
̟̟ 1 small Sweet Onion diced
̟̟ 1 clove Garlic minced ̟̟ 1 can diced tomato ̟̟ 1/2 cup red wine (Burgundy) ̟̟ 4 cups Organic Chicken Stock ̟̟ 4 Sage leaf chiffonade ̟̟ 1/4 cup Chopped Parsley ̟̟ Salt and Pepper to taste
is Adam Beckel’s home away from home. Hailing from New York, Adam has been tying on his apron since he was 14 years
Procedure
old. From Yellowstone Nationvval Park to the New England Culinary Institute to Las Vegas, Adam has has consistently sought out new culinary adventures. Working with
internationally
recognized
and
celebrated Chefs such as Mario Batali at
1. In a 4 quart saucepan on low heat start to cook the chorizo over low heat, gently breaking meat apart. 2. When chorizo is partially cooked drain off most of fat, leaving enough to coat the bottom of the pan.
B&B and Jean Joho at Eiffel Tower, Adam
3. Add carrots, onion, celery, peppers, and mushrovom sweating till translucent on medium heat.
has created new dishes in critically-
4. Reduce heat and add garlic cooking till brown and fragrant.
acclaimed concepts coast to coast. Diving deep into the rich culinary heritage of the
5. Deglaze with wine and reduce by half.
South, Adam has even cooked on private
6. Add tomato, stock, and cannellini beans and bring to a simmer (do not boil)
boats in the Mississippi river.
7. Simmer till it reaches a thin stew like constancy add sage, parsley and let steep for 10 minutes.
Working with one of New Orlean’s preeminent James Beard Award winning chefs at Cochon, Adam has a deep understanding of Southern and Cajun cooking techniques. Here at The Depot, Adam is proud to be preparing coastal inspired dishes with a southern flair.
8. Salt and pepper to taste and keep warm. (OPTIONAL: topped with red cabbage as garnish.)
FRICASSEE RABBIT OR CHICKEN
Ingredients ̟̟ 1 Whole rabbit or Chicken (deboned optional) ̟̟ 1/2 cup All-purpose flour ̟̟ 1/2 cup corn starch
̟̟ 1 Tbsp salt
̟̟ 1/2 tsp minced garlic
̟̟ 1 Tbsp pepper
̟̟ 1/2 tsp minced shallot
̟̟ 1 cup buttermilk
̟̟ 1 sprig rosemary
̟̟ 1/4 cup red wine
̟̟ 1/2 lemon juiced
̟̟ 1 Tbsp thyme
Procedure 1. Season rabbit with 1/2 of salt and pepper and soak in buttermilk 2. Mix flour, corn starch, thyme and remaining salt and pepper to make dredge. 3. Lightly dust rabbit in dredge. 4. Fry rabbit starting with the legs in fry oil. Remove legs once they are crisp and place in a 350 oven cooking till a temp of 140. 5. Meanwhile start frying the saddles and loins , once crisp, reduce heat and add garlic, shallots, and rosemary and lightly toast. 6. Deglaze with lemon juice and wine, replace legs to pan, and let simmer for 2 minutes. 7. Portion stew into 4 bowls and top with fricassee rabbit. Garnish with thin sliced red cabbage mixed with olive oil, or simply your favorite rustic bread.
CHEF MIGUEL FIGUEROA The Hotel At Auburn University =
WINTER CARROT TOP PESTO
This recipe is not complicated and the ingredients are very easy find. You can make several pestos with different ingredients. But, the best way to crushed or pound the ingredients is in a marble mortar or a wooden pestle. When winter is here, carrots get sweeter if they stay in the cold ground long enough. But you loose the green tops. Before that happens I cut the tops and use them for Pesto or to garnish a plate.
Ingredients ̟̟ 2 cups of Carrot tops without the stems
̟̟ 1 tbsp fresh squeeze lemon juice
̟̟ 1/2 cup shredded Parmigiano Regianno
̟̟ 1/4 tsp red pepper flakes
̟̟ 1/4 cup toasted pistachios or pecans
̟̟ 1/4 tsp salt
̟̟ 2ea garlic cloves
̟̟ 1/2 cup extra virgin olive oil
Procedure IN A WOODEN PESTLE
IN A FOOD PROCESSOR
1. 1. Combine Pistachios, garlic and salt until is creamy
1. 1. Combine all ingredients except the olive oil in the processor
2. 2. Add the carrot tops, lemon juice, red pepper flakes and ground in a circular motion to a creamy consistency
2. 2. Pulse just a few times until everything is combine and chopped lightly
3. 3. Add cheese, olive oil and mix until combined
3. 3. Add the oil and pulse again a few times until combine.
1. When done, pour in a plastic container, add olive oil in top so the pesto is not expose to air. This way it doesn’t turn dark. Cover with a lid. 2. Use this pesto as a dip, pastas, marinades, even as a base for a creamy sauce.
AMERICA’S ULTIMATE CHILI RECIPE While America’s Ultimate Chili Recipe does call for meat, Chef says not to be afraid to alter it to please the vegetarians in your life. “Veggies are delicious and many become naturally sweet as their starches convert to sugars in sautéing. Add cubes of sautéed butternut squash with the onions at the beginning. Or oven roast a halved squash with chili powder and then puree and stir into the chili to create huge flavor as well as a natural thickener.” Ready to get cooking America’s Ultimate Chili? We’ve got the recipe and one last piece of advice from Chef Saad: have fun. “It is soul-warming and hearty, great to share and - although it can be super simple - it is a passionate cook or chef’s playground to create their own unique signature. Truly endless possibilities.”
Ingredients ̟̟ 2 tablespoons olive oil ̟̟ 2 pounds ground beef
̟̟ 2 cups beef broth ̟̟ 1 red bell pepper, diced
̟̟ 2 cups diced onions ̟̟ ½ teaspoon ground mustard powder
̟̟ 1 Pasilla or green Anaheim chili pepper
̟̟ 1 teaspoon cumin (whole or ground) ̟̟ 1 teaspoon black pepper ̟̟ 2 tablespoons chili powder ̟̟ 1 teaspoon cayenne ̟̟ ½ cup barbecue sauce
̟̟ 4 cloves garlic, diced ̟̟ 1 teaspoon maple syrup (or to taste)
OPTIONAL TOPPINGS ̟̟ 1 cup roughly chopped red onion ̟̟ ½ cup cooking wine
CHEF JEFFREY SAAD The Grove
̟̟ 1 pinch salt
̟̟ 1 tablespoon unsweetened cocoa powder
̟̟ 1 teaspoon sugar
̟̟ 1 teaspoon salt ̟̟ 3 cans (16 ounces each) Bush’s Kidney Chili Beans
̟̟ 1 lime, sliced
Saad became interested in the culinary
̟̟ Shredded cheese
business when he was a teenager working
̟̟ Sour cream (to taste)
at a diner behind his junior high school.
̟̟ 1 can (28 ounces) tomato puree ̟̟ 1 tablespoon balsamic vinegar
Later in his life, he enrolled in the Hotel Restaurant
Management
Program
at
Iowa State University. There he earned
Procedure
the title of chef de cuisine during his sophomore year. He continued studies at the Culinary Institute of America and
1. In large pot, heat olive oil and sauté half of the ground beef with onions, until meat is dark golden brown.
the California Culinary Academy. He
2. Add ground mustard powder, bell pepper, Pasilla chili pepper, and garlic. Cook 5 minutes. Add syrup, cocoa powder, cumin, black pepper, chili powder, cayenne, barbecue sauce, tomato puree, balsamic vinegar, beef broth, maple syrup, unsweetened cocoa powder, salt, beans, and second half of the ground beef to large pot. Break up the meat and stir.
Anton Mosimann. In 1993 Saad traveled to
3. Simmer 20 minutes. Turn heat to low and keep hot.
called Sweet Heat in San Francisco. After
4. In medium pot, caramelize red onions on medium heat. Add cooking wine, salt, and sugar; simmer until cooking wine is absorbed. 5. Mix lime juice and sour cream together. 6. Serve in chili bowls and top with choice of toppings, such as caramelized onions, cheese, or lime sour cream.
performed his internship in London, with Mexico looking to expand his knowledge of the Mexican cuisine. This led him to open a Mexican-influenced restaurant that, he opened two more restaurants and started his own signature line of bottled chutneys. Among his culinary and business ventures, he became a partner of California’s Pasta Pomodoro Italian Restaurants. After that, Saad moved to Los Angeles with his wife and they both started running a real estate company. He
hosted
Food
Network’s
Spice
Smuggler, where he highlighted spices and foods from other countries. Then hosted United Tastes of America for Cooking Channel. Saad is a partner and executive chef of “The Grove” restaurants in San Francisco. He also distributes his own collection of spice blends. In 2012, Saad released his first cookbook titled Jeffrey Saad’s Global Kitchen: Recipes Without Borders. On December 9, 2013, he opened the restaurant, La Ventura in Studio City, California.
CHEF ROBBIE NICOLAISEN The Hound Chef C.R. “Robbie” Nicolaisen has been highly recognized in and around the southeast for his unique approach to southern style cuisine. Hailing from Asheboro, NC, he attended the highlyaccredited Johnson and Wales University in Charleston where he graduated with
PORK CHEEK TORTELLINI, BAY SCALLOPS, BUTTERNUT SQUASH, COUNTRY HAM, PICKLED FENNEL, SMOKED HAZELNUT-BROWN BUTTER CRUMBLE
Ingredients
honors. ̟̟ 24 tortellinis
̟̟ 4 oz country ham, thinly sliced and torn into smaller pieces
At the age of 24, his culinary career
̟̟ 1 lb bay scallops
elevated immensely as he received
̟̟ 1 qt butternut squash puree
his first Executive Chef position with
̟̟ 1 pt roasted and small diced butternut squash for garnish (optional)
Hilton Hotels. Since then, his career has expanded to other high-end venues from Charleston, SC to exclusively private establishments
here
in
Auburn,
AL.
Chef Nicolaisen currently serves as the Executive Chef for The Hound, a locallyloved restaurant and bourbon bar in Auburn, AL. Focusing on fresh, locally sourced foods along with heritage breed
̟̟ 4 oz pickled fennel stalks ̟̟ 1 pt smoked crumble
hazelnut-brown
butter
TORTELLINI:
FILLING:
̟̟ 1 batch fresh 2 egg pasta dough
̟̟ Olive oil
̟̟ Salt and pepper
̟̟ 2 lbs pork cheeks
̟̟ 2 cups tortellini filling, recipe follows
̟̟ 1/4 lb fresh sage, chopped
̟̟ 3 tablespoons of tomato paste
̟̟ Egg wash as needed ̟̟ Semolina, dusting
(00)
flour
for
̟̟ 1/4 lb fresh rosemary, chopped tablespoon ̟̟ 1 garlic cloves
minced
pork, house-cured bacon, as well as other
̟̟ 2 fresh bay leaves
organic and humanely raised meats, Chef
̟̟ 1 cup of white wine
̟̟ Pork stock ̟̟ 1 cup ricotta cheese ̟̟ 1 cup grated parmigiano reggiano cheese ̟̟ 1 teaspoon lemon zest
Nicolaisen is redefining New American southern food in the heart of Alabama.
BUTTERNUT SQUASH PUREE:
SCALLOPS: ̟̟ 1 lb fresh bay scallops ̟̟ 2 oz unsalted butter ̟̟ Kosher Salt
̟̟ 1 2lb butternut squash, split and seeded
tablespoons ̟̟ 2 wildflower honey
̟̟ 1/2 teaspoon kosher salt
̟̟ 2 sprigs of fresh thyme
̟̟ 1/4 teaspoon black pepper
̟̟ Fresh thyme sprigs
̟̟ Olive oil
̟̟ 2 tablespoons butter
unsalted
̟̟ 1 small shallot, halved
PICKLED FENNEL: ̟̟ 1 pt fennel stalks, thinly sliced cross length
̟̟ 3 garlic sliced
̟̟ 3/4 cup tarragon vinegar
̟̟ 1 teaspoon chile flakes
̟̟ 1/4 cup water
̟̟ 1 teaspoon mustard seeds
tablespoons ̟̟ 1.5 granulated sugar
teaspoon ̟̟ 1/2 berries, smashed
tablespoons ̟̟ 1.5 brown sugar
̟̟ 2 tablespoons citrus zest. Lemon, lime, grapefruit
light
cloves,
thinly
juniper
SMOKED HAZELNUTBROWN BUTTER CRUMBLE ̟̟ 2 oz smoked finely crushed
hazelnuts,
̟̟ 6 oz butter, salted ̟̟ 5 teaspoons nonfat dry milk powder
Procedure 1. Heat a small amount of olive oil gently in a large saucepan, add a tablespoon of the chopped herbs, then the pork cheeks. Let the pork cheeks brown, cooking them for a couple of minutes on each side. Add minced garlic, cook for two minutes then deglaze the pan with the wine. Add the bay leaves, tomato paste, and pork stock, just covering the cheeks. 2. Cover the pan with a lid and let it slowly simmer for a couple of hours or until the meat falls apart easily. Remove cheeks from braising liquid and transfer to a food processor. Pulse a few times to fine chop the cooked cheeks. Next, transfer cheek meat to a mixing bowl and fold in another tablespoon of herb mixture, ricotta, parmigiano reggiano, and lemon zest. Cover with plastic and place in refrigerator for at least 30 minutes.
TORTELLINI 1. Divide the pasta dough into quarters. Work with one piece at a time and keep the other pieces covered. Run the dough through a pasta roller on progressively thinner settings until you have a sheet of paper-thin pasta. 2. Cut the sheet into rounds using a 3� round cutter, spacing the rounds as close together as possible. 3. Place 1 teaspoon of filling in the middle of each round of pasta. Dip your finger in the bowl of egg wash and run it along the edge of the round to moisten. Fold the dough over to form a half moon, then draw the two corners together to form a rounded bonnet-shape. Press tightly to seal. Toss with flour, set aside on well-floured baking sheet, and cover. 4. Bring a large pot of water to a boil and add a tablespoon or two of salt. Lower the tortellini into the water a few at a time with a slotted spoon. Stir the pot occasionally to prevent the tortellini from sticking to the pot or each other. Cook until all the tortellini have bobbed to the surface of the water, about 5 minutes. Taste one to check for doneness.
SCALLOPS
BUTTERNUT SQUASH PUREE:
1. In a sauce pan on medium high heat, melt butter until foamy,
1. Place squash, cut-side up, on a sheet pan lined with parchment. Drizzle olive oil on the squash and season with the salt and pepper. Roast in 350F oven foe 30 minutes.
2. Meanwhile, season scallops with Kosher salt. 3. Next add thyme to butter, the add scallops 4. Shake and swirl pan to move scallops around for even cooking. 5. Using a spoon, baste scallops with butter during cooking. 6. Once scallops are nearly cooked through, transfer to kitchen towels to rest and drain of excess fat.
PICKLED FENNEL: 1. Add all ingredients, except fennel, to a small saucepan and bring to a boil. 2. Pack the sliced fennel stalks into a heatproof container (ideally a mason jar). 3. Remove the brine and carefully pour the brine over the fennel, covering completely. Allow to cool to room temperature before using.
2. Next, top the squash with the shallots, honey, thyme, and butter. Cover the squash with foil. Continue roasting for another 20-25 minutes. 3. Uncover and set aside until cool enough to handle. Working in batches, scoop some of the softened squash and shallots from the peels into a food processor. Puree the squash mixture until smooth. Transfer to a serving bowl. 4. Repeat with the remaining squash and shallots.
SMOKED HAZELNUT-BROWN BUTTER CRUMBLE 1. In a pot, boil butter over medium-high heat. Whisking continuously, add dry milk. 2. Cook until golden brown. The color will continue to darken. 3. Strain golden milk solids and let stand for several minutes to drain. 4. Spread solids onto a tray lined with a paper towel and continue to cool. The color will have deepened to a dark brown. Fold in crushed smoked hazelnuts.
TO ASSEMBLE 1. spoon butternut squash puree into serving bowl. 2. Place tortellini on top of puree. Add scallops to to the tortellini. 3. Next, place ham ribbons in random places within tortellini and scallops. 4. Next, sprinkle roasted butternut (optional) and pickled fennel. 5. With a teaspoon, place small piles of crumble in random areas. 6. Lastly, garnish with fennel fronds.
SOUTHERN
TAT L E R
FEATURE 68 _________________________ Alicia and Jim Storbeck
creating
Opportunities,
spreading
Love, & Giving Back Alicia and Jim Storbeck
have been in the gift industry for over two decades. Their latest success is
Initial
Outfitters, which
operates
out of Auburn but provides incredible and personalized gifts throughout the US. Southern Tatler meets with the Storbecks to talk about giving, family, faith, and opportunity.
he Initial Outfitters building is impressive – functioning as an office and a warehouse space, the structure is larger than one would expect for a local business. The office space is roomy and expansive, with high ceilings appearing to go fore ver. We are welcomed into a meeting room while the staff calls for the Storbecks about our interview. Coffee is offered to us by one of the smiling staff, and I take a moment to take in more of the luxurious space. Before much time passes, the couple enters the room and we make friendly introductions. Alicia is vibrant and spirited, and Jim is more soft-spoken, but just as warm. The two as a couple are a delight – amicable, welcoming, and thankful for the opportunity to speak to us. Despite the upcoming busy Christmas season, the founders of Initial Outfitters are gracious and excited to talk about their journey, and the unique business that they have built.
It is very Hallmark, but this was very very real.And you cannot put a price on how good it felt to bring that dream to life.
THE SOUND OF MUSIC Jim and Alicia enjoying an afternoon walking down memory lanes by recounting the music they both love.
Alicia is native to Auburn, and has a
history with local business – her
parents
owned Heartstrings, a gift store that operated from 1986 to 2009 in downtown Auburn. It
was here that much of the groundwork for her later career would be laid, as she learned
the finer points of running a retail outlet
and the nuances of the gift industry while
working at the store in her youth. She would go on to attend Samford University for her
undergraduate studies, focusing on a degree in Business and Marketing. She later attended
the University of Georgia to pursue a Master’s degree in Marketing Research. Her first job out of graduate school was with Hallmark
Cards in Kansas City, where she would meet
Jim Storbeck. Jim, an Iowa native and graduate of Wake Forest, was fresh out of a job that he
did not like. “I finished my Master’s and got into my first job, a really crummy one. I just
happened upon an ad about a job opening in Kansas City for Hallmark, and I just went for it,” he says. The time at Hallmark is
remembered fondly by both Jim and Alicia – they met one another while working for the
company, the office atmosphere was more like family than business, and both of them loved
the work they did. The couple began to see
each other shortly after meeting and after two and a half years of dating, Jim proposed. The THE GUITAR MAN Jim serranading Alicia reminded them about a time when love was young and the world was much simpler.
two were married in November of 1993.
storage unit with most of their possessions
Kansas City at this time – while they loved
to Alicia’s hometown in due time. Jim tells
The Storbecks decided to move away from their jobs, Alicia recalls that it was “too cold
and too far from home.” The newlyweds relocated to Atlanta, in new careers with a new company. Unfortunately, their branch
in Atlanta closed and the couple was again
relocated to Rochester in upstate New York.
The corporate culture of the company was almost diametrically opposed to what the
two had left at Hallmark. Alicia recalls,
“We learned a lot of what we should do
from our time at Hallmark, and a lot of what we shouldn’t do from the company in
New York.” The Storbecks knew their time
in New York would be finite – they kept a
in Auburn, knowing that they would return us of their time in Rochester, “We took only
what we knew we would need, and left the rest in storage. We lived in a tiny apartment
and saved as much money as we could for
the next phase of our lives. We knew this wasn’t going to be permanent and we knew
exactly what we wanted to do next.” After
enduring three years and to Alicia’s chagrin, three brutal winters with 150 inches of
snow the first year, the Storbecks moved
to Auburn in 1997 with their sights set on opening their own business. Jim had always wanted to be an entrepreneur, and Alicia
longed to return to the gift industry. The
HUMBLE BEGINNINGS Jim and Alicia started Heartstrings Enterprises back in 1997 in the space above the store owned by Alicia’s mother.
two opened Heartstrings Enterprises and used the space above Alicia’s family store
for an office. Specializing in personalized gifts, the two began to go to market and gift shows throughout the country to sell
their products. With their knowledge of the
industry, they were quickly able to make inroads and sell their personalized gifts to retailers all over, making special note of
their ability to quickly fill customized orders such as monogrammed jewelry and sorority gifts. The massive success of Heartstrings
Enterprises soon outstripped the tiny space
above the Heartstrings shop and required
a much larger building, and it continued to grow and prosper. In 2006, the couple
set their sights on loftier goals, and Initial Outfitters was born.
Initial Outfitters not only utilizes the
Storbeck’s extensive business experience
in a new and unique venture, but also incorporates their business experience to
empower women all over the country. The
company’s unparalleled sales structure
delegates to consultants all over the United States and provides the ability to generate income to women who are seeking to change
their lives or just become independent in
new ways. IO’s consultants are regular, but amazing
women – wives, mothers,
career women, retirees and beyond. The job encourages social outreach and personal
BUSINESS WITH A HEART Initial Outfitters have lots of love to give and a penchant for philanthropy as evidenced by their multiple outreach programs.
interaction to make sales, but there’s no
its relationship with its consultants, the
certain benchmarks like in other sales
lots of love to give and a penchant for
outright pressure to compete and meet
positions; the women who work under the Initial Outfitters name can sell as much
or as little as they like. As Alicia says,
“We want to provide our consultants with the tools they need to achieve their goals
– whether that be making a little extra money to put gas in the car, paying tuition
for their children’s schooling, or building income to buy a house.. They work at their
own pace and the sky is truly the limit. I can’t tell you how many women have told me how much these opportunities
have changed their lives. They’ve come up to me at conferences and said, ‘I’ve been able to become a homeowner because of
this’ or, ‘I’m able to take an extra vacation
every year’ or, ‘I can afford to send my kids to school without worry.’ It is truly life-changing for these women and we are
proud to be a part of that.” The ability of these women to build their own brands, teams, and businesses is shored up by
the truly vast catalog of items offered
by Initial Outfitters. Everything from luggage straps, ties, purses, jewelry and
so much more are available from IO, and
all of the items can be personalized with
monogramming and engraving done at the company’s office.
Initial Outfitters is clearly more
than just a business – as evidenced by
company and the Storbecks also have philanthropy. Alicia and Jim are very open
about their faith and love of others, and
that shows in the charitable undertakings in which they engage as a business and
as individuals. One such example is IO
Loves, a charity founded through the business that is dedicated to feeding and educating impoverished and at-risk children in the U.S., Central America,
India, and beyond. IO Loves is funded by
donating all of the profits from the sales of
personalized lunchboxes and backpacks, which are themselves often donated to children in need. . The donated profits
are intended to help children in lower
socioeconomic brackets to break the cycle
of poverty. IO Loves also partners with
other local and international charities such as Helping Honduras Kids, Our House, and the Berea School, all of which
are dedicated to tutoring and mentoring poor and at-risk children. The Storbecks’ beam when talking about these initiatives
– their big hearts and deep capacity for love are on display, as well as their
powerful drive to improve the world for others beyond themselves.
Speaking of their big hearts, Jim and
Alicia tell us a heartwarming story of how they came to meet their children, Paola
and Josh. One day, Jim came across an
THESE PICTURES PAINT ONE WORD Looking through all these pictures give you the sense that they have one thing in common - LOVE.
initiative to sponsor a young girl in Honduras and he discussed
welcomed Paola and Josh into their home and became a true
a relationship with the young girl, writing letters and chatting
us another story about Paola and Abigail, her best friend in
the matter with Alicia who happily agreed. The two developed
with her over Skype. When on a mission trip to the country, the
couple decided to make a detour to her orphanage to finally meet
her, and fell in love. They decided to adopt her, and discovered
that she had an older brother. They didn’t hesitate and decided to adopt both. Though it required a lot of paperwork, attorney meetings, and jumping through legal hoops, the Storbecks
family. If this were not touching enough, Alicia and Jim tell
Honduras. The two girls would frequently share their dreams with one another on late nights, and shared a mutual dream
of one day visiting Disney World in the United States. Alicia tells us, “Well, it just so happens that after we succeeded in
adopting Paola, a couple in Georgia also succeeded in adopting
Abigail. We established contact with her new parents and
secretly planned a joint trip to Disney in Orlando. When the
vehicle for dreams, love, and giving back to the world. The
force on Earth could stop the gleeful squealing.” I joke with the
that they do, whether it be family or business. They have helped
two girls met at the park and realized what had happened, no
Storbecks that their time at Hallmark Cards must have rubbed off on them, as you could not find a more heartwarming story
even in a Hallmark movie. The two laugh and Alicia responds,
“It is very Hallmark, but this was very, very real. And you can’t put a price on how good it felt to bring that dream to life.”
Initial Outfitters is clearly more than a business – it’s a
Storbecks live a faithful and loving philosophy in everything
countless dreams come true for impoverished children, their
consultants, their employees, and for our community. The
couple and their business are a treasure for Auburn-Opelika, one whose achievements and penchant for creating opportunity go far beyond their economic value. We at Southern Tatler
are proud to call them our neighbors, and look forward to the dreams they will help to realize in the future.
Initial Outfitters is clearly more than a business – it’s a vehicle for dreams, love, and giving back to the world.
ELEMENTS
RUNNING GEAR0
c
d
a
b a - AQUA QUEST KONA POUCH $25.00 www.aquaquestwaterproof.com The Aqua Quest Kona is the ultimate hybrid between a sport pouch and a money belt. It is soft, flexible, breathable, and very comfortable, even against your bare skin. b - POLAR A300 FITNESS TRACKER $100.00 www.polar.com The Polar A300 is a waterproof fitness monitor that motivates you to reach your daily goal by tracking your steps, distance, and calories burned 24/7. c - SAUCONY KINVARA 9 $100.00 www.polar.com Saucony the Kinvara 9 is a staple in their lineup, with a minimal upper design for a superior lightweight fit. And with the addition of a full ever run top sole, the unparalleled underfoot feel of this men’s neutral running shoe continues without rival. It’s rated as one of the best running shoe in 2018. d - BEOPLAY H5 $249.00 www.beoplay.com Bang & Olufsen H5 desgined to fit snugly in your ear, with dust, sweat & splash resistant, and the capability to take calls, listen to music all at the same time.
FOR THE CALL YOU DON’T WANT TO MAKE, GET THE ATTORNEY YOU NEED • Divorce & Family Law • Criminal Defense • Personal Injury • And More...
Contact: (334) 759-7557 127 S. 8th St. Opelika, AL 36801
Barbi Agricola agricolalaw.com
Kitchen ESSENTIALS
LET’s Rock The Kitchen!
Dualit Toaster + Simplex Heritage Teakettle www.dualit .com, neweybloomer.com Heritage U.K. brands Dualit and Simplex are famed for the last-forever dependability of their handmade toasters and kettles. Their latest lines keep the craftsmanship as polished as ever, but newly gleaming in shades of copper.
82 S OUTHERN
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Teforia Infuser www.teforia.com Forget what you know about tea. Teforia, a new high-tech machine for brewing loose-leaf tea, is a total game-changer. By teasing out hidden flavors (it microadjusts the water temp and infusing time), it produces the tastiest cup of tea you’ve ever sipped
Liebherr 24” Wine Cabinet www.liebherr.com No wine cellar? No problem. This compact 18-bottle wine fridge can be tucked into a nook that’s just 17¾” high.
Tuscany Dual-Fuel Range www.vikingrange.com Florence, Italy is known for outstanding food, delicious wine, impeccable design, and attention to detail. Combining Italian design with Viking Professional performance, the Tuscany range was born in the heart of Italy. This sophisticated new line of Italian Provincial ranges are sized and featured to meet the needs of American architecture and lifestyles. Incorporating the highest quality materials and unsurpassed reliability Viking is known for, Viking Tuscany is offered in multiple configurations and options to meet the most discriminating tastes. This particular range features four gas burners and an oven with true convention cooking.
83 D EC EM BER/ J ANUARY
2019
LG Signature Door-in-Door Refrigerator www.lg.com/us A foot-activated sensor on this tricked-out fridge opens the door when your hands are full; the door-in-door panel lights up with a knock. Door-in-Door feature allows you to get in and get out with ease. Slim SpacePlus Ice System provides additional space for door bins
Brizo Solna SmartTouch Faucet www.brizo.com After migrating from commercial kitchens, pull-out faucets have now gone mainstream. With the Solna SmartTouch Faucet, tap on the faucet body to start the water flowing. Tug out the sprayer for the kitchen version of a garden hose.
Kohler Artifacts Kitchen Sink Faucet www.kohler.com Kohler Artifacts Kitchen Sink Faucet’s nique three-function pull-down spray head allows you to tackle kitchen tasks such as cleaning, rinsing, and filling with sweep spray, Berry Soft spray, and aerated stream. It handle execution provides intuitive use and eliminates handle interference with backsplash. Also equipped with DockNetik, a Magnetic docking system located within the spout, smoothly glides and securely locks the spray head into place
84 S OUTHERN
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Ruvati Sink www.ruvati.com Multitasking products that up your kitchen efficiency are having a moment, like Ruvati’s double bowl sink. Part sink, part workstation, it features a track that slides built-in accessories across like colanders, cutting boards ,and drying racks.
Kitchen cleaner - Stay Clean Scrubber Ideal for germaphobes, these all-silicone, double-sided dish scrubbers thwart bacteria, dry faster than a regular sponge, and can be popped in the dishwasher for sanitizing.
Bosch Electric Cooktop 500 Series www.bosch.com This electric cooktop has speed boosts that’ll give you extra power to cook faster, and the ceramic-glass surface is super easy to clean.
85 D EC EM BER/ J ANUARY
2019
SOUTHERN TATLER SOUTHERNTATLER.COM
THE ONLINE GUIDE TO SOUTHERN SOCIETY
SOUTHERNTATLER
DINING
SOUTHERNTATLERDINING.COM
2019
LATEST ISSUE
A new start at Southern Tatler means newer and better online content and to prove our point, we provide all of our past issues, and behind the scenes photos each of our past cover features.
Coming soon, Southern Tatler Dining will be the new dining guide for local citizens, as well as those visiting, the East Alabama area.
STAY UPDATED
Southern Tatler will constantly update our online visage sections. Bringing you the latest party pictures around town
>>MORE ONLINE SOUTHERNTATLER.COM
FOLLOW US ON SOCIAL MEDIA. #SOUTHERNTATLER 86 S OUTHERN
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An Auburn FAmily mAtter Auburn roots. Over many decades, Auburn has been part of the heritage of Frederick-Dean Funeral Home. From the legacy of its founder, Mr. James Tichenor Frederick, prominent members of the Auburn community owned and managed Frederick’s for three generations. The compassion, integrity and tradition established early on, continue and flourish today. Whether for pre-planning or immediate need, Frederick-Dean will understand and respect your wishes to help you arrange an enduring memorial experience. Call for an appointment to discuss the benefits of pre-planning and know that Frederick-Dean is available 24 hours a day to assist you in times of immediate need.
Compassion • Integrity • Tradition 1801 Frederick Road, Opelika AL 36801 | phone: 334.745.4667, Joseph Dean, III email: contact@frederickdean.com | www.frederickdean.com
TRAVEL OSLO NORWAY
oslo A City of Winter Wonders
NORWAY
Oslo, Norway
is
one
of
the
oldest
established cities on the European continent. Known for its unique history and wintry thrill, the country’s capital city is almost its most populous. Established almost a millenium ago in the 11th century,
Oslo
has grown into a rich modern metropolis that rewards intrepid wintertime travelers, history buffs, and thrill-seekers alike.
ou might have a few ideas about what Norway is like if you have never visited the country. Based on its depictions in media, one would believe that reindeer roam free in the frozen wilds and that it snows yearround in the country or that everyone in the country is a hardy snow-bound pioneer making a life as a woodsman in the never-ending Winter season. Those more familiar with Norwegian culture may have some notions as to what the food is like, While no one truly takes these portrayals as undeniable fact, there is a certain charm to the idea of a land of endless Christmas. But Norway’s capital city of Oslo offers much more than that – while there are plenty of fun Christmas and winter activities, the city also offers something for anyone brave enough to venture into the frozen north of Scandinavia. Whether you love Viking history, interesting food, winter sports, or a fun night on the town, Oslo has something for you.
Oslo’s history begins in the 11th
century, in the year 1048. This is when
the historians agree the city was estab-
lished, as per the recounts of the Norse sagas. The early centuries after Oslo’s
founding were tumultuous as mingling
cultures created a melting pot with many grow-
ing pains. Political and
provincial upheaval made the city a
bureaucratic whirlwind,
and several fires led to a renaming to
Christiania in the 17th century. How-
ever, the modern incarnation of the city is a much more stable entity – the 20th century saw a return to the name Oslo
and a growth of the greater metropolitan area after the conclusion of World War
II. The 21st century’s Oslo is a compact
city of less than one million residents, the home of the Nobel Prize, and a center
of culture and education with a thriving economy.
Some of Oslo’s most interesting attractions
are its museums and galleries. The first and most
well-known would be The Munch Museum, which contains all of the works of famed Norwegian
painter Edvard Munch. Munch donated all of his paintings, including his renowned The Scream, to
the city of Oslo upon his death. Another museum
of interest to culture buffs is the Folkemuseet (“folk
museum”). Dedicated to folk art at large, the gallery includes exhibits of Norwegian folk art and dress,
customs and culture of the native Sami peoples, and early Norse Viking culture. The site also features
an outdoor museum of over 150 historic buildings
from all over Norway and restored to period-appro-
priate condition. One of the most popular museums in Norway also resides in Oslo – the Viking Ship
Museum. This sprawling museum has three Viking ships recovered from locations accross Norway as well as authentic relics from the Viking age such
as weapons, armor, tools, and items recovered from
Viking burial sites. For those looking for a touch of
the modern, Oslo also features fascinating dis-
plays of contemporary art. One such offering is the
Ekebergparken Sculpture Park, an open-air concept featuring works of sculpture from Norwegian and
international artists of the 20th and 21st centuries such as Salvador Dali.
However, art in Oslo is not merely relegated to
painting and sculpture. Oslo also hosts a wealth of
music festivals of all genres at all times of the year.
These can range from the six-day Oslo Jazz festival
of the past 25 years to the “Oya” rock festival that takes place in East Oslo during April. Oslo even
hosts international artists in the Oslo World Music
Festival, giving exposure to artists that are superstars in their own countries but relatively unknown within Norway. The Oslo Philharmonic can frequently be heard at the Oslo Concert Hall if one craves
classical music with a traditional Norwegian spin.
For those seeking a marriage of music and theater, the imposing Oslo Opera House pays homage to
the country’s singers, songwriters, and dancers with its weekly shows. The city is also home to over 20 theaters such as the National Theatre, the largest
theater in Norway. Built between the Norwegian
royal palace and the parliament building known as “Stortinget”, the theater bears engravings of the names of some of Norway’s most famous play-
wrights such as Henrik Ibsen and Ludvig Holberg.
There is certainly no shortage of culture to experience when visiting Oslo.
Any trip to Europe must include a soccer game
– and Norway is no different in its fervor. Head
over to the Ullevai Stadion to catch a game featuring the Norwegian national football team, or one
of Norway’s many league teams such as Valerenga,
Lyn, or Skeid. Also based in Oslo is Norway’s most successful ice hockey team, Valrenga Ishockey. For those that may seek other activities or prefer to
engage in the sports themselves, some of Norway’s
famous ski slopes are present all over Oslo. The local Tryvann Ski resort is one of the most popular in
Norway for professionals and bunny-slopers alike. The city’s primary skiing venue is the Holmen-
kollbakken, which holds annual skiing world cup
tournaments and the Holmenkollen Ski Festival.
Watch one of the many exciting ski meets or if you
are brave enough, tackle the ski slopes yourself ! While there is plenty of fun to be had in Oslo,
no trip abroad would be complete without sampling the local cuisine. Norwegian cuisine may not be
well-known in America outside of the Scandina-
vian-descended Midwest, but that certainly should not be taken to mean that it lacks excitement. For winter favorites, head to historical settings such as Olympen, a “beer hall” themed like a Viking
dining hall. Enjoy customary Norwegian meals
cuisine, look no further than the three Michelin
star-rated Maaemo, an almost futuristic boutique
restaurant that infuses Norwegian traditions, unique ingredients, and the latest in molecular gastronomy technology to bring tantalizing and curious cre-
ations to the selective epicurean. Norwegian food
abounds throughout Oslo, and it is advisable to take every opportunity to sample the unique cuisine for oneself.
Oslo may seem cold and uninviting to in the
such as reindeer or moose prepared in rustic and
mind, but seeing is believing when it comes to this
If you are truly adventurous, try the lutefisk – a
the city opens its arms to all visitors. Those with the
traditional styles while enjoying fine “Viking” mead. curious meal consisting of cod cured in lye that was born of the food preservation methods available to 10th-century Vikings. Norway is also renowned
for its world-class seafood, and many restaurants
in Oslo live up to that lofty reputation. Indulge in fresh fish and fjord views at Lofoten Restaurant,
a modern-themed locale that serves some of the
world’s finest fresh seafood right from the body of
water that its balcony overlooks. For those seeking the upscale and modern versions of Norwegian
bustling and thriving city. Even in coldest winter,
time and ability to visit Oslo will find it a welcoming and rich tapestry of a city. Do not wait for the spring thaw – plan a trip to Norway and enjoy a winter wonder for yourself !
VISAGE FIRST ANNUAL RED CLAY OYSTER FEST
FIRST ANNUAL RED CLAY OYSTER FEST RED CLAY BREWING COMPANY, OPELIKA ALABAMA September 18th, 2018
Shash and Lee Sharma Kerry McGinnis, John Corbin, Sarah Marie Kelley
Claude and Melinda Crider
Patrick and Kelli Hitchman-Craig
Todd and Randi Myers
Lucinda, David, and Diana McGinnis
Kevin McCormick and Sherry Crouch
96 S OUTHERN
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Red Clay Brewing and The Depot in partnership with the Alabama Coastal Foundation are thrilled to present the First Annual Red Clay Oyster Fest! The event featured the craft brews of Red Clay Brewing, Isle Dauphin Gulf Oysters from Mobile Oyster Company, and Chef Scott Simpson seafood cooking technique from The Depot.
Chuck and Brooks Anne Harris
Jared and Don Bowles, Carly Howell
Haley Satterwhite, Bryan Wade
Paul Drake, Aleigha Fincher
Maddee and Matthew Gaught
97 D EC EM BER/ J ANUARY
2019
VISAGE FIRST ANNUAL RED CLAY OYSTER FEST
FIRST ANNUAL RED CLAY OYSTER FEST RED CLAY BREWING COMPANY, OPELIKA ALABAMA September 18th, 2018
Terry and Tina McKee
Jesus Jativa, Monse Garcia
Buddy Williams, Blake and Lauren Price
Stan and Sheila Arington
Ashley Carr, Laura Bilenker
Chris and Haley Hancock
Deston Taylor, Elizabeth Watson
98 S OUTHERN
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Ross and Melissa Morris
334.444.4444 Dial “4” a limo
AuburnLimo.com
FIRST ANNUAL RED CLAY OYSTER FEST
VISAGE FIRST ANNUAL RED CLAY OYSTER FEST
RED CLAY BREWING COMPANY, OPELIKA ALABAMA September 18th, 2018
Mona and Tommy Rowe
Tina Noa, Janeane Barrett
Blake and Lauren Price
Stephan Barnes, Christianna Foster
Ella and Brad MacFiggin
Ryan Gaither, Katherine Haas
Jason Christy, Ashley Wayman
James Goodwin, Jason Knight, Samantha Smoot, Breana Sipley
100 S OUTHERN
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VISAGE FIRST ANNUAL RED CLAY OYSTER FEST
FIRST ANNUAL RED CLAY OYSTER FEST RED CLAY BREWING COMPANY, OPELIKA ALABAMA September 18th, 2018
Skip Bartol, Anne Wiley, Greg and Sandi Williams, Jim Brendemuehl
Lee and John Watkins
102 S OUTHERN
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NOW ACCEPTING NEW PATIENTS
VISAGE OLIVER HENRY GRAND OPENING CELEBRATION
OLIVER HENRY GRAND OPENING CELEBRATION AUBURN UNIVERSITY GOLF CLUB, AUBURN ALABAMA October 11th, 2018
Dozier, Sara, Joanne, and Vera Smith T
Katie McAdams, Parker Cagle
Drake Martin, Nina Florine
Anna Hovey, Catherine Thompson, Jon Thompson
Payton, Moeller, Campbell Speigner, Jessica Ledbetter, Cindy Ledbetter
104 SOUTHERN
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Oliver Henry’s grand opening in downtown Opelika, Alabama. It was celebrated with artist Kristi MeGahee of Zoe Grace Fine Art, cocktails, hors d’oeuvres and giveaways.
Kim and Molly Ebrahim
Andy and Stacey Jordan with Oliver and Henry Chelsey Settles, Celeste Droman, Julie Folmar
Katie Magnuson, Marina Tipold
Mary Virginia Norris, Lindy White
Christie, Lilli Scott, Vivian, and Amelia Parker
Samantha Kim, Hyemin Kim, Angela Lee
105 D EC EM BER/ J ANUARY
2019
SIGN OF THE MONTH: CAPRICORN
December 22 - January 19
o
TAURUS
VIRGO
You’ve been doing well, Taurus, but today you
Romance blossoms for you tonight, Virgo,
might be feeling more focused than ever. The
perhaps after a long period of standing still. A new
path ahead seems clear and well defined. You’re
sense of stability and security may settle on love
looking forward to the future with motivation and
relationships and close friendships. Children could
anticipation. You might be considering a long trip
also be a source of warmth and pleasure. You might
abroad or perhaps going back to school for an
want to channel some of this positive energy into
advanced degree. Today is a good day to start
creative activity of some kind, which will increase
doing some research and finalizing your plans.
your sense of contentment and well-being.
AQUARIUS
GEMINI
LIBRA
Trying to get too much work done in the course of
The astral energy indicates positive financial
Tonight you might host a social event in your home,
news. A settlement, grant, or bonus of some kind
perhaps for business associates. You could be
that you’ve anticipated for a long time may finally
nervous at first, Libra, wondering if all will go as well
manifest. You might want to celebrate, Gemini. A
as you hope, but your efforts should produce the
chance to attend a large gathering might come your
results you want. You might be introduced to new
way. Tonight, don’t be surprised if you have vivid
contacts, leading to increased opportunities. Take
dreams - some great, some sad. Keep paper and
a walk after everyone has gone. Your mind will be
pen handy so you can write them down.
churning and you’ll want to clear your head.
PISCES
CANCER
SCORPIO
A depressed friend may need cheering up. Your
Today you’ll put a lot of energy into business,
Paperwork, perhaps contracts or other legal
ability to nurture and listen sympathetically will
personal, or romantic partnerships. They’re likely
documents of some kind, might need attention so
prove beneficial, Pisces. Take care not to absorb
to be especially beneficial now, Cancer. So even if
you can move ahead with some of your projects.
any of this person’s dejection. Your own life should
you prefer to work alone, this is the time to explore
These projects could involve writing or speaking.
continue to go well, with business and career
the possibility of joining with those who share
Your mind is in just the right space to participate
successes leading to new friendships and goals.
your ambitions. Romantic partnerships formed
in anything involving communication, Scorpio, and
Hang onto your own enthusiasm and optimism while
or advanced today are likely to prove stable and
doors of opportunity may open up for you in this
extending a compassionate ear to others.
enduring. Don’t let fear stand in your way.
field. Gird your loins and get to it.
ARIES
LEO
SAGITTARIUS
Too many projects to complete might have you
Too much work and the resulting pressure over
The financial picture continues to improve,
feeling just a little bit pressured, Aries. However,
the past few days could have you feeling too tired
Sagittarius. At some point during the day, you
your innate determination is likely to drive you on
to do anything more, Leo, although your optimism
might have the feeling that you aren’t working
to try to get it all done even if it seems impossible.
and enthusiasm are still intact. Don’t be too hard on
hard enough to keep the forward motion going,
Don’t try to do it all yourself. Don’t be afraid to ask
yourself if you’re dragging a little toward the end of
and you might feel panic rise. This could prove a
for a little help. This might accomplish your ends
the day. You’ll be able to recharge your batteries
good motivating factor, but you don’t need to push
without putting undue burdens on yourself.
before tomorrow. In the evening, relax at home with
yourself harder than you’re going now. You’re on a
a good book.
roll and it’s likely to continue. Just pace yourself.
Even though all continues to go well for you, Capricorn, your mood may go up and down today. In spite of all the great things in your life, you might find yourself feeling a little blue sometime during the day. Don’t read too much into it. It’s probably just the result of low biorhythms. Try to distract yourself with work. This evening get out with some friends and have a good time.
January 20 to February 18 one day might prove self-defeating today, Aquarius. Your energy isn’t what it usually is, and you’re probably operating on nervous energy. Consider the situation and list your tasks in order of urgency. The world won’t come to an end if you don’t get them all done today. In the evening, rent a pile of videos, order a pizza, and relax.
February 19 to March 20
March 21 - April 19
April 20 - May 20
May 21 - June 20
June 21 - July 22
July 23 - August 22
August 23 - September 22
September 23 - October 22
October 23 - November 21
November 22 - December 21
“
“
“Simply enjoy life and the great pleasures that come with it.”
Live Jazz every Friday and Saturday Night
-Karolina Kurkova
KIdd Blue every first Friday “The Piano Man,” Kenny Heard, every third Thursday Aperitivo Hour, Sunday through Friday
Inside The Hotel at Auburn University
241 S. College Street | 334.821.8200 | auhcc.com
SINCE
1946
111 South College Street, Auburn • 334.821.7375 The Shoppes at EastChase, Montgomery • 334.386.9273 Eastern Shore Centre, Spanish Fort • 251.338.9273