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NWGA'S PREMIER FEATURE MAGAZINE / NOVEMBER 2018

NOVEMBER 2018

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CAPTURE A BEAUT Y THAT IS UNIQUELY YOURS. 2

V3 MAGAZINE NOVEMBER 2018

A new year. A new moment. A time where beauty belongs to you. At Southern Surgical Arts, we’ll help you reveal the radiance, the brilliance, and the confidence that only you possess. Whether you long to reclaim your body after childbirth or refresh your face after forty, an authentically exquisite beauty is waiting to break through. It is our goal to provide you with the privacy, comfort, and expertise you deserve. It’s time for a luminous you.

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christopher browning pavilion at oak hill, Photograph by Burton Photography

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It's All In Our Name...

nissan • gmc • buick • honda HeritageRome.com • RomeNissan.com • HeritageRomeHonda.com 706.291.2277 NOVEMBER 2018 V3 MAGAZINE

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COLUMNS 12

V3 Magazine’s monthly columnist, JIM ALRED, has gotten himself all in a tizzy with his novel idea to marathon-write his way to a 50,000word goal.

FEATURES 17

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RACA and V3 partnered to offer aspiring artists the ALIGN DESIGN SERIES, where local students found all the ways they can build a career in graphic design. Mealtimes in Northwest Georgia’s eateries keep foodies on their toes with new and creative recipes. As part of our TASTE AND TOAST FOOD POLL, we caught up with a few local travelers who can hopefully inspire our chefs to keep the great dishes coming.

STEP INSIDE THE KITCHENS OF COOKS who have ties to lands far outside of our boarders and find out how they put together dishes true to their traditions.

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As we tilt our glasses over a table set for kings and queens, we should remember all the helpful hands that contribute to a great meal. Please join us in congratulating the best of the best in our 2018 TASTE

AND TOAST AWARDS.

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Thirsty Northwest Georgians who would like to fill their glasses with a taste of local suds need not to look any further than ROME CITY

BREWING COMPANY.

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706.295.0014 • 3126 Cedartown Hwy SW, Rome, GA 30161-4314 • www.RenaissanceMarquis.com NOVEMBER 2018

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PUBLISHER'S NOTE

OWNER & CEO Ian Griffin EDITORIAL MANAGER Oliver Robbins, Jr. MAG ART & DESIGN Ellie Borromeo WRITERS Oliver Robbins, Jr., Holly Lynch, Jim Alred, Lauren Jones-Hillman, Jennifer Luitwieler, McKenzie Todd, Rachel Reiff, Ian Griffin, J. Bryant Steele, DeMarcus Daniel

OW N E R & C EO Ian Griffin

A LITTLE GIVING goes a long way. As we embark on our 6th Annual Taste and Toast Awards and fourth full-blown Taste and Toast event, we celebrate a new non-profit partnership that is a perfect match for the event with Giving Kitchen. Taste and Toast started as a way to honor our region’s finest in the food and beverage industry as they were voted on by our readers and social media followers. It evolved into a tasting event that provides restaurants an opportunity to showcase their food and interact with the public, all in an environment meant to highlight what they do. I’ve mentioned in publisher’s notes past that food and beverage professionals are there for almost all of our special occasions. Weddings, funerals, birthdays, anniversaries, you name it, are all catered to by these individuals, planning, preparing, serving and cleaning up the meals that bring us together in good times and bad. A few months ago we published a story on Giving Kitchen and Staplehouse detailing the non-profits’ origins and their recent addition of Northwest Georgia to their coverage area. With the continued mission of providing funds for essentials ranging from rent to groceries for restaurant workers who have been disabled or displaced, it made perfect sense for us to partner and use the Taste and Toast platform to not only raise funds for Giving Kitchen, but raise awareness in our food and beverage community that someone is there to help. So when we open the doors to The Forum on November 9, 2018 each ticket holder will have multiple opportunities to support a worthy cause in fun and inviting ways. From exclusive silent auction items to interactive games of chance, there is a way for everyone to give back to an industry that has given so much to us. We hope you will join us in celebrating food and the people who serve it.

EXECUTIVE PHOTOGRAPHER Cameron Flaisch CONTRIBUTING PHOTOGRAPHER Jason Hyunh AD SALES + CLIENT RELATIONS Chris Forino AD DESIGN Elizabeth Blount Ellie Borromeo PUBLISHER V3 Publications, LLC CONTACT 417 Broad Street Rome, Ga. 30161 Office Phone 706.235.0748 v3publications@gmail.com CREATOR Neal Howard

READV3.COM Our new online platform is live. You can find all the print content from this issue, our archives and exclusive ReadV3 digital features. 8

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TODAY & EVERY DAY, WE HONOR OUR VETERANS Thank you for serving our country and protecting our freedoms!

eBANK: Always Open at www.heritagefirstbank.com

Captain Harold Storey, U.S. Army, WWII, Silver Star Sam Edwards, U.S. Army, Vietnam War, Army Security Agency

MAIN OFFICE: 501 Broad Street 706.378.5300 WEST ROME: 2211 Shorter Avenue 706.378.5305 ARMUCHEE: 2950 Martha Berry Blvd. 706.314.0560

Get ready for next summer!

50% off treatments through November Jen Massey Hopper • 706-290-3979

106 Broad Street, Suite A • Rome, Ga • 706.290.3979 NOVEMBER 2018

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717 E 2nd Ave. • Rome, GA

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• 706.232.4447 • 103 Broad Street NOVEMBER 2018

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Writing My Wrongs For the Love of the Game with Jim Alred

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50,000 WORDS, or 50K if you prefer. It’s November, so odds are you may find me slogging away at a computer somewhere attempting to churn out a massive amount of words on a possible novel. For those unfamilar to the annual rite, or possibly write in this case, November is National Novel Writing Month or NaNoWriMo for short. The goal, aside from selling lots of merchandise to would-be novelists, is for writers to craft 50,000 words during the month. If that number sound like a lot to you, it is. This column typically falls between 850 to 1,200 words, although Oliver and Ian both say I tend to write long. This is funny, because during my career I’ve usually been quite capable of hitting a word count without going too far over.


To hit the number, writers need to churn right at 1,700 words a day for 30 consecutive days. What do you get if you complete this seemingly Herculean task, you may ask? A printed certificate saying that you won NaNoWriMo, some discounts on various novel services and the ability to brag to all of your friends who then promptly ask what the heck is NaNoWriMo is the grand prize. I attempted the word barrage a few years back and failed. After about three days, I threw my hands in the air and called it quits. Three years ago, I made a point to tackle NaNo again. But this time was different. I decided not to go back and edit my words but to throw them down on the page and keep going. Inspiration came from everywhere. So much so that without meaning to, I churned about 110,000 words on a novel before November started. I had somehow written a book. But my goal was to win NaNo, so I started another one and managed to knock out 60,000+ words during November. I kept going and finished that book as well. I could bore you with a bunch of excuses and details, but as you can guess neither of those works has been published. I’m still reworking the original in hopes I can salvage it into something resembling a good story. The issue at hand was after knocking out two novels and more than 225,000 words, I was beyond burned out. I didn’t touch either story for a few months. Last year, I decided not to do NaNo only to have a huge wave of guilt wash over me. So, I began writing without an outline and only a vague notion of what my book would be. Even with a trip to Florida during Thanksgiving week, I managed to hit the 50,000-word mark.

And you can probably guess, I haven’t done anything with that story either. It’s not bad, but has far too many flaws at the moment to warrant spending time to attempt to fix it. You would think I have learned my lesson by now, but no. If you are reading this in November then you can place a bet that I’m in the middle of this year’s NaNo trying my best to hit that magical number. Maybe it’s because, I’m dense or don’t like to give up. I’ve said for far too many years to count that I’m going to write a book. Turns out I’ve written at least one, but just finishing a manuscript doesn’t mean it’s over. My wife likes to point out when I begin feeling sorry for myself, that I haven’t wasted my time writing thousands upon thousands of words for books that may never see the light of day. She tells me that it’s all practice. The notion is funny because I don’t often let my failings get the better of me. I’m great at the game show Jeopardy and even was halfway decent in both high school and college at quiz bowl or academic bowl or whatever you want to call it. So much so, that numerous family members implored me to try out for this show. I did, and the reason you’ve never seen me conversing with Alex Trebek on the show is that I’m 0 for 9 on those tryouts. Whether it was the 10-question in person test, the 100 question in person test or the 100 question online test, I haven’t been good enough to qualify for the next round. I’ve often said if I could just get on the buzzers, I’ll be fine. However, I haven’t gotten the chance. But I keep trying and maybe one day I’ll be good enough to get the call. And don’t get me started on my want to go on

reality shows. I would love to be a contestant on Survivor or the Amazing Race. Having to miss a lot of work would be a problem. I’ve interviewed people who’ve been on Survivor, and I think I could do it. But for some reason I’ve never gotten up enough nerve to make a video and send it in for either show. I wrote in this space a while back that I was going to run a marathon. I lied. Actually I didn’t lie and had all the intentions until life and illness got in the way. It hasn’t stopped me from running, and I’m still churning along. I even paid for an entry into one last year, but couldn’t run it. Maybe one day. And don’t get me started on the lottery. I pass by the sign showing the jackpot every day and when the numbers get large I talk about playing it. My youngest daughter often mocks me, because I rarely play. Of course, when I do my numbers don’t come up. I guess if they did I might not be writing this column any more. So as I look over all of these things maybe winning NaNo isn’t so bad. Because it doesn’t seem I’m winning at any of the other things I do or plan to do either. But just like the lottery, running, my quest to reach Jeopardy and be on reality television, I can’t get to the goal if I don’t try. So, the outline for a fantasy/sci-fi work loosely based on my teenage years in and around Rome that’s been percolating in my head for quite a while gets it’s time to shine this November. And maybe this time the words and the story will stick and I can say I won NaNno, managed to finish a book and got the book out into the open. If not, maybe Alex Trebek could come calling one day. *The views expressed in this column are those of the writer, and do not represent the opinions of V3 Magazine.

Friday, December 14th from 2 pm to 5 pm Stop by, visit and bring your camera to take photos with Santa and Mrs. Claus.

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10/30/18 7:21 AM

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V3 MAGAZINE NOVEMBER 2018


Here’s to 70 years!

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706-346-5429 • toswerve@gmail.com • 108 Broad St. Rome, GA 30161 NOVEMBER 2018

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Holiday Open House

Saturday, November 17 Doors Open at 8 AM Come enjoy sweet holiday treats, free gifts, and the biggest sales of this holiday season at our PRE-BLACK FRIDAY event!

200 Broad Street, Rome, Georgia 30161 • 706-234-7900 16

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Align Design Series Cover Contest The Align Design Series was initiated in 2018 by Rome Area Council for the Arts and V3 as a 3-day workshop to introduce area high school students to the graphic design and related industries. Rome Area Council for the Arts and V3 partnered with Darlington to host the workshop on Darlington main campus and worked with local high schools to recommend interested senior and junior students. During the workshop, the students were invited to compete in a cover design contest for this issue of V3 Magazine.

COVER CONTEST WINNER Lily Chesnut Senior, Coosa High School

“I immediately knew that I wanted to incorporate the visual of the clock tower into my design because it is so iconic to Rome. I felt that the illustration of the food in the shape of the clock tower was fun and a great way to make Rome and food a part of the focal point. Throughout the design process I challenged myself to learn new techniques and improve my design skills.�

COVER SUBMISSION Alexander Greene Junior, Darlington High School

taste & toast

V3

COVER SUBMISSION Taylor Harris Senior, Armuchee High School

WORKSHOP PARTICIPANTS Jada Bitner, Coosa High School Lily Chesnut, Coosa High School Morgan Davis, Pepperell High School Hannah Durham, Pepperell High School

Alexander Greene, Darlington High School Taylor Harris, Armuchee High School Harmony Knight, Pepperell High School Dhmar Verdel-Aguirre, Rome High School

SPECIAL THANKS TO Darlington for their partnership Ellie Borromeo for leading the class instruction Harbin Clinic - guest speakers Leanne Cook, Senior Director of Marketing and J.F Steele, Art Director The Creative Circus - guest speaker Christopher Knowles, co-chair of the design program Collin Vaughn - Owner of Locomotive Creative Studio in Birmingham, Ala.

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Road ON THE

Follow us and a few folks who never hesitate to pack a bag, and see the world through the eyes of chefs around the globe. TEXT DEMARCUS DANIEL PHOTOGRAPHY CAMERON FLAISCH

THIS ISSUE IS dedicated to celebrating the culinary creations in Northwest Georgia and the hard-working professionals who make our dining experiences memorable. Most who visit our corner of the state leave with full bellies and a yearning for more of what they have found on local plates. So, we thought it would be fitting to ask a few of our well-traveled kith and kin about far away eateries where they have discovered a reason to remember pulling up to the table.

We conducted interviews with local residents who have traveled around the U.S. and beyond our borders. They were asked about a dish they’ve had while away and why the meal left a mark in their minds and in their stomachs. The answers are interesting, and hopefully will inspire the creative minds of our local chefs to offer their take on new and tasty recipes. Truth be told, the variety we enjoy at our local restaurants is more than wonderful. The V3 staff, as well as those we spoke with, love what we have today. However, when our kitchens are allowed to insert influences from around the world into their mixing bowls and ovens, we all learn more about food and the cultures that inspire palate-pleasing works of art. So, we invite you to take a trip with a few folks you may know and maybe find something new for the end of your fork.

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What is one of your most memorable food experiences? Regina Smith “I am a huge fan of perfectly executed brunch and breakfast food. I was very impressed with a restaurant in California where I was served crepes and the mimosas were spectacular. The waffles were also really delicious when topped with fresh fruit. We have really great breakfast places here, but I would love to see more dishes like gourmet crepes on our menus.” Special Ed Paraprofessional for Rome High School

Chris Kerr “One of my favorite and most memorable meals was sushi prepared by an Itamae (Japanese sushi chef). The dishes were served at a bar and directly from a cutting board. I remember having this experience in SoHo and the West Village neighborhoods of Manhattan while traveling in New York. They were small places with about ten tables, and they felt really authentic. I would love to see our chefs create a few dishes along this line.” Real Estate Agent, Hardy Realty

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“I like small, simple restaurants with simple foods that are delicious. I’ve experienced these types of restaurants in my travels and some of my favorites were located in France and Denmark. One of the most memorable was a restaurant in Copenhagen. It was a very small restaurant. They served sandwiches that were to die for. Some had tiny baby shrimp on them that were smaller than my fingernail. I always wondered who peeled them (laughs). I would love to see more bistro or brasserie-inspired dishes in our restaurants.”

Chris Twyman

Jamie Doss “I’m a fan of all foods. One of my more memorable experiences includes dining at a farm-to-table establishment in South Georgia. The food was all fresh and tasty and the menu was based on availability of the freshest ingredients, so the list of options was very limited. It would be awesome to see our kitchens source more of their ingredients from local providers and create meals using seasonal items, fresh from a farm.” Mayor of Rome, Georgia

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Libby Levy

“ I would like to see restaurants serve food family style. While traveling in Florence, Italy someone recommended that we try a restaurant where the locals go to have dinner. This region of Italy is known for the quality beef and leather they produce. I had Filet Mignon paired with wine only offered in that region of Italy and vegetables that were also exclusive to the region. We had white beans that were delicious and they were served in a large bowl we all served ourselves from. And the filet melted in my mouth. It would be great if our local restaurants served food and drinks specific to our region of the state, and in a way that reminds us how food brings us all together.” Attorney at Cox, Byington, Twyman & Johnson, LLP


THE TOP RESPONSE

INDIAN FOOD

“INDIAN FOOD.” -Lauren Jones Hillman “Definitely INDIAN! Maybe we could convince Taj India to open a sister restaurant here” -Melissa Rutledge “Indian would be my choice!” -Ryan Smith “Definitely Indian” -Jennifer Massey Hopper “Indian and Pho!” -Jessica Lynn Payton “Indian!!!” -Kristi McEver “Indian” -Ashley Ray “Any Indian cuisine!” -Terri Lynn “Indian food!!!” -Michael Joseph Colombo

WE ASKED ON V3 SOCIAL MEDIA CHANNELS

More responses

What types of dining options would you like to see in Rome, Georgia?

Other cuisines you'd like to see here on the next page

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YOU RESPONDED WITH THESE CUISINES

1. Indian 2. Vietnamese/Pho 3. Vegan/Vegetarian 4. Korean/KoreanBBQ 5. More Chinese 6. Ramen 7. Healthy/Whole food 8. Allergy free food 9. Ethiopian

YOU RESPONDED WITH THESE RESTAURANTS

1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12.

Panda Express Fazoli's Twisted Kitchen In-N-Out Burger Zoës Kitchen Playa Bowls Chicken Salad Chick Southern Squeeze Upbeet (ATL) The Southern Salad The Local Juicery (Chat) Recess (ATL)

10. Breakfast 11. French/Crepes 12. Authentic Mexican 13. Polish 14. Jamaican 15. Jewish

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FLAVOR OF LOVE TEXT LAUREN HILLMAN-JONES PHOTOGRAPHY CAMERON FLAISCH AND JASON HUYNH

If your taste buds enjoy foods outside of the norm, these home cooks may have the culture and creativity your palate is searching for.

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NATIVE AMERICAN I'VE BEEN ON A QUEST for foreign flavors, mouthwatering textures and ancient spices. Confession: I love writing food articles. Not just because I get to eat, but because there’s something wonderfully investigative about asking a cook to divulge the secrets of their kitchen. But this assignment - to try foods from all over the world, supply the recipes and detail my experiences - has been delightfully... filling. In fact, when I told my husband Michael about this assignment, he became absurdly excited and immediately began rummaging through our kitchen recipe drawer. He found it: an aged piece of paper scrawled with words written 58 years ago. My husband is a full-quarter Native American of the Iroquois Nation, specifically the Mohawk Tribe. While our home and lifestyle reflects that of any stereotypical American-middle class couple, we also have sacred Native American heirlooms and artifacts on display to honor my husband’s family’s tribe. And now we have a bundle of white corn drying on our front door. You see, Michael’s Totah (the Mohawk word for “grandmother,” meaning “Honored Older Woman”), Elva Levins wrote a detailed recipe for Indian Corn Soup for my mother-in-law, Cynthia in August of 1960. Michael is making the soup, the traditional way. It may be ready around Thanksgiving. In the meantime, I invite you to take a culinary cultural journey with me to the Six Nations Reservation in Canada, Vietnam, Mexico and Pakistan.

Corn Soup “oh-no-gwa-die-yae” Six Nation Reservation, Seneca Tribe (friends of Mohawk) The recipe below is directly transcribed from Elva Levins’ recipe.

Instructions After you have harvested your white corn, take off the outer layers of husk and pull back the inner layers as a tail. Bind together 20-30 ears so as to make a bunch and hang to dry. This will take about two months. In the meantime, they make excellent decorations for your fireplace or front door at Thanksgiving. When dry, shell the corn, discarding any but the full, plump kernels. Take one quart of wood ashes (preferably from hardwood) and divide into two parts. Mix half of this with 2 quarts of corn, and add water to cover. Bring to a boil, and stirring often, cook for about 10 26

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minutes. Drain into corn basket and rinse thoroughly in running stream. Repeat the ashes and boiling process, this time cooking about an hour, then washing at stream again. Bring to boil once more in clear water and rinse again most thoroughly. By this time, the corn is plump, fluffy and white. Now you are ready to begin your soup. Hand pick and cook slowly in salted water until done. Meanwhile, cook together a large piece of pork with blanched corn using water to cover well, cooking about three hours. Add drained, cooked beans and presto! Your dinner is ready. You may want to use the more modern way which cuts down on time. In that case, take 2 cans of hominy and drain. Cook together with three pork hocks and small piece of salt pork, cubed. About 2 ½ to 3 hours. When meat is tender, add a can of red kidney beans, stirring well with spoon and serve. BELOW Michael Hillman is rinsing a mixture of dried corn and wood ash in the stream to make hominy for authentic Indian Corn Soup


PAKISTAN FAAREHA’S FACE IS flustered with stifled excitement as we enter her home and take our seats on a comfy sofa in her family’s modest, very clean living room. Her mother, Shahla Aftab, along with a slew Faareha’s aunts, are busying themselves in the kitchen two rooms away. I can smell the spices and what I think is fresh bread baking in the oven. Faareha Baig is one of my husband’s students and she and her family moved to Calhoun from Karachi, Pakistan three years ago. The slight mixing of Pakistani and American culture is noticeable to a sharp eye, from the meticulously stacked shoes on the front porch, the women’s gorgeous, traditional attire from their country… and the Dr. Strange figurine on the TV stand, a gift to Faareha’s little brother Sami from a friend. Faareha and her female family members are sans their hijabs, since they are indoors and in their home. I catch a glimpse of Faareha fetching a platter from the china cabinet in the dining room, and moments later, the women are bringing in an assortment of colorful and pleasantly pungent dishes to spread across the coffee table. Shahla places a basket of covered, steaming naan bread and we break it and load our plates with nahari - a slow cooked stew of lamb and bone marrow swimming in gravy and Dal Mahkni, a bright orange dish of lentils, kidney beans, butter and cream and a spice that is both satisfying and also subtly makes my nose run. I learn - with careful instruction and thoughtfully minimal giggling from the family - that I not only eat like a pig, but that I should break the naan into small pieces and pinch up the chunks of lamb. Then with other small pieces of naan, I should dip the Dal Mahkni onto the bread. It’s an amazing, earth-shattering plethora of hearty, mild and spicy. I have two plates full of food and my husband has three. FYI, Shahla gets her ingredients from a Pakistani grocery store, Suvidha Indo-Pak, in Marietta.

Nahari (Mutton) The national dish of Pakistan Preparation and cook time: 2 hours

Ingredients 1 small onion 1 cup oil 2 tsp coriander powder 2 ½ tbsp ginger/garlic paste 2 tsp red chili powder 1 tsp turmeric powder

ABOVE From top, clockwise: garnishes, Nahari, Dal Mahkni and Naan

Salt (to taste) 1 tsp grind whole spices 2 tbsp fennel seed Black cardamom (4 to 5 pieces, make small pieces) Dry ginger (cut into small pieces) Dry roasted wheat flour Ginger, lemon, coriander and green chili peppers for garnishing

Instructions In pot, add oil and let it get hot. Add onion and fry until golden brown Add ginger, garlic paste, black cardamom, fennel seeds and dry ginger and fry for 3-4 minutes Add mutton along with coriander powder, turmeric powder, red chili powder and salt. Cook for an additional five minutes on high heat. Add water and cover. Cook on medium heat until meat is tender. When the meat is tender, lower the flame and cook for an additional 6-7 minutes. Add water to dry, roasted wheat flour and mix well. Should be lump free. Add this mixture to the curry with a little more water and cook on low for 8-10 minutes.

ABOVE Shahla Aftab, cooking

Add the ground whole spices and keep it on low heat for an additional 2-3 minutes. Serve hot and with naan bread. NOVEMBER 2018

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ABOVE Cook, Juanito at Morelos

brimming with crumbly queso fresco. But it was that first time when my taste buds were introduced to a proper, simple taco asada that won me over completely. I don’t like to throw the phrase “religious experience” around often, but… you know. 510 Broad Street, Rome, GA • 706.314.9544 GetJamwiched.com • Mon 11-3, Tues 8-3, Wed-Sat 8-8

MEXICO I NEVER KNEW what a taco was until I bit into one at Morelos in 2013. Sure, I’d had your standard fast food taco experiences and yes, I have been to dollar taco night at participating Tex Mex locations… but trust me, it’s not the same. I moved to Rome in 2007, and I’d never heard of the hidden gem called Morelos. My then-boyfriend (who eventually became mi marido) knew my aversion to Tex Mex style food, but convinced me to try this place. Morelos Carniceria y Supermercado is in a completely unassuming location, wedged between

a cell phone store and a laundromat in West End Shopping Center off of Shorter Avenue in Rome. Once you enter the supermarket, the restaurant is tucked away in a corner to the right. The booths are garish shades of red and green juxtaposed against orange walls adorned with bright, cultural décor. You can usually count on soccer, Spanish music videos or soap operas playing on the televisions on either end of the dining area. Every single dish at Morelos is incredible, from sopes that will change your life to gorditas stuffed with hot, steaming meat, vegetables and

Receta Para Tacos de Carne Asada Recipe for Steak Tacos Serves Two (Three Tacos Each) Prep Time: Marinate Meat Night Before Cook Time: 20 Minutes

Ingredientes (ingredients): 6 corn tortillas (Recommendation: La Quetzalteca at Morelos) 2 lbs of flank steak 1 medium white onion - Chopped 1/2 cup of fresh cilantro - Chopped 1 cup of mojo criollo (Recommendation: Goya at Morelos) 2 tbsp of meat seasoning (Recommendation: El Chef Merito Meat Seasoning at Morelos) 2 tbsp of butter 1/2 cup of olive oil 1 tsp of Salt Optional 1 large avocado, sliced 1 medium lime cut into wedges 1/2 of crumbled queso fresco (Recommendation: Olé Queso at Morelos)

Instrucciones (instructions): Cut flank steak into thin strips and, in a bowl, combine the steak, salt, mojo criollo and steak seasoning. Make sure to really massage the seasoning into the meat. Let this sit overnight. The next day, bring a large skillet to medium-high 28

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heat and add the marinated steak. Continuously turn over and stir. Let the steak cook until the outside is slightly crispy, but the meat is not overcooked. Remove from skillet and set aside. In small bowl, mix together the chopped cilantro and onion. Take a medium skillet and bring it to medium heat. Add just enough butter to lightly cover the surface. Warm the tortillas here until soft, flipping over to get both sides. Immediately serve steak, cilantro, and onions on top. Optional: garnish with lime wedges, avocado slices or sprinkle with queso fresco.

Banh Xéo Thành phan (ingredients): 1 Bag of Saigon pancake flour mix 1 Can of coconut milk 13oz Chopped green onions Sliced onions 3 cups of water 1lb of pork belly 1lb of shrimp 1lb of chopped bean sprouts, carrots or chayote

VIETNAM THE HUYNHS ARE like any other family, only unlike their American counterparts, there’s more of an Asian accent to their lives, right down to the altar of Buddhas, honored family heirlooms and the authenticity of their menus. Kim Huynh immigrated to the United States in April of 1990, five months after her husband, and - just as throughout her childhood and as long as she can remember - her table still often sports the delicious, crispy Banh Xéo. Her parents (who are 100 percent Vietnamese and don’t speak a lick of English) aren’t particularly fond of American food. Therefore, their culture always thrives in the Huynh household, because Kim keeps the kitchen filled with the scents of authentic Vietnamese cuisine. Banh Xéo is a common street food in Vietnam, particularly popular in the southern part of the country, and is a Vietnamese take on a pancake or crepe. Huynh explains that when the French were in Vietnam, the Vietnamese took a lot of their dishes

Huong dan (instructions): ABOVE Kim Huynh

and adapted them into their own culture, putting a Vietnamese spin on them. Another example is Banh Mí, a common Vietnamese-style sandwich, where French baguettes are used. While Kim was growing up, she and her sister could walk to any restaurant or nearby food stand and get Banh Xéo, and their mother would always make it whenever they wanted some. The delectably bold-flavored Banh Xéo is simple to make and filling. When I tried Kim’s Banh Xéo, the flaky crust, plump shrimp and green sprouts dripping with soy sauce made me close my eyes with an audible “mmmmmm.”

Mix pancake mix, coconut milk and water in large bowl and let sit for 15-20 minutes. Coat pan with vegetable oil and heat on high. Put handful of shrimp, pork belly and onions in the pan. Then pour enough mix to cover the bottom of pan then cover with lid for about 5 minutes. Open lid and throw in vegetables and cover for about another 3 minutes. Flip half of the dish over the other half like an omelette and put on a plate to serve. Eat with soy sauce or fish sauce (mixed with garlic, chili pepper, lemon juice and water).

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At Lieberman Family Chiropractic we are thankful for our community and the people who work everyday to make it a safer, happier place To show our thanks, anyone who brings 10 cans of food in the month of November will

RECEIVE $25 OFF A CHIROPRACTIC EXAM All food collected will benefit Open Door Children’s Home

LIEBERMAN FAMILY CHIROPRACTIC

www.romechiropractic.com | 706.232.WELL (9355)

210 East 2nd Ave 706-204-8724 30

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Join us in saying thanks to the people who have the dish that always hits the spot.

2 018 n w g a r e s t a u r a n t a w a r d s & t a s t i n g e v e n t

NOVEMBER 2018

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Taste&Toast 2018

BEST SANDWICH

B E S T I TA L I A N

Jamwich

BEST WINE SELECTION

Getjamwiched.com 310 Broad St, Rome, GA 706.314.9544

La Scala Lascalaromega.com 413 Broad Street, Rome, GA 706.238.9000

MEDITERRANEAN

bistro

BEST PIZZA B E S T P L A C E T O WAT C H T H E G A M E

BEST MEXICAN

Mellow Mushroom

El Zarape

Mellowmushroom.com/rome 238 Broad Street, Rome, GA 706.234.9000

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Facebook.com/Elzarape 429 Broad Street, Rome, GA 706.295.5330

B E S T S E R V I C E A N D AT M O S P H E R E

BEST ASIAN

Provinos

Bluefin

provinos.com 288 Shorter Ave NW, Rome, GA 706.378.9009

Bluefinrome.com 727 Turner McCall Blvd. Rome, GA 706.232.3317

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Taste&Toast 2018

BEST STEAK

BEST WINGS

Seasons

Jefferson's

Facebook.com/Seasonsrome 208 Broad St, Rome, GA 706.235.9700

jeffersonsrestaurant.com 340 Broad St, Rome, GA 706.378.0222

BEST BURGER

BEST BBQ

Harvest Moon

Moe's BBQ

myharvestmooncafe.com 234 Broad St, Rome, GA 706.292.0099

moesoriginalbbq.com 101 W 1st St, Rome, GA 706.622.2977

B E S T SW E E T S

BEST BEER SELECTION

Honeymoon

The Foundry

Honeymoonbakery.com 228 Broad Street, Rome, GA 706.232.0611

foundrygrowlerstation.com 255 N 5th Ave SW, Rome, GA 706.528.4699

NOVEMBER 2018

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2 Years, woohoo! Anniversary Party FRIDAY, NOVEMBER 16 t h 2 p m - MIDNIGHT • Music • Food • BEER • 30 taps of Georgia brews • Fundraising for William S. Davies Homeless Shelter Thanks to all of our loyal customers for making this possible! 706.528.4699 | 255 N 5th Ave, Rome, GA thefoundrygrowlerstation.com

Date: Saturday, December 8, 2018 Location: East parking lot of Rome Braves State Mutual Stadium Start Time: 8:00am – 5k 8:05am – Half Marathon & Half Marathon Relay Proceeds go to area high school running programs and to show our love and support for the family of Jamie Hughes, age 14, who passed away September 17th, 2018 after a long battle with bone cancer. Race finishers will enjoy a post-race pancake breakfast

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From our family to yours,

wishing you a very Happy Thanksgiving

“Rome’s Locally Owned Funeral Homes” Barry R. Henderson

Joe Paul Henderson (1919-2008)

www.hendersonandsons.com NOVEMBER 2018

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WISH YOU WERE BEER TEXT MCKENZIE TODD PHOTOGRAPHY CAMERON FLAISCH

A local surgeon and a pioneer of the nightlife scene in Rome, Trent Prault and Jay Shell, are using their joint love of a cold one to offer brews with a hometown touch.

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IF ALCOHOL-BASED establishments were seen as irresponsible and only for the rundown of society before the Prohibition era, that is definitely not the case in today’s world. Local breweries are springing up all across America and can be found almost anywhere where there is a thriving entertainment district. Now, these purveyors of tasty suds are seen as a force for good. In fact, according to co-owners of Rome City Brewing Company, Trent Prault and Jay Shell, every happening downtown has a brewery. “Rome has one of the coolest downtown areas,” says Shell. “We needed a special brew to encompass all that Rome has to offer.”

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Shell’s proclamation rings true as the duo quickly figured out they couldn’t brew enough beer to keep up with the demand. “We wanted to get bigger and we always wanted to expand,” says Prault, “but where we saw this as a hobby, it was quickly turning into a business.” “Before we started, we were visiting other breweries to get a sense of what we were wanting to do, and they even began telling us that we would have to be ready to expand quicker than we were going to be,” explains Prault. “So, Jay and I started talking about distributing; we got our beers in a few places and it became obvious to us that we were not going to be able to keep up.” The two then started looking for warehouses to expand their small space and brew bigger batches until they fell in love with their current building


“Seeing a pile of dirt and being able to turn it into something down the road… I love that. It’s satisfying work, starting from scratch and then going somewhere and seeing our beers on tap. It’s amazing.”

ABOVE Jay Shell and Dr. Trent Prault

on Broad Street (333 Broad Street, Rome). Prault and Shell did a little renovation, bought all of the equipment in the spring of 2017 and the operation was born. Lets flashback to the beginning of this venture and discover how a chance handshake led to a match made in paradise. Jay Shell earned his Turfgrass Management degree from the University of Georgia in 2000. Shortly after graduating, he began working as the Superintendent for Meadow Lakes Golf Course. During his time keeping the greens at Meadow Lakes as smooth as glass, Shell formed a band called Kneckdown. Being a Roman who also spent most of his nights gathering people in the community together with music, Shell recognized the void for entertainment and showing others in this town a good time. His wheels started to turn. An idea Shell had to open a nightspot and restaurant named the Brewhouse became a real-

ity in 2012, and he now had a stage to showcase local talent and host a packed house for his band, Kneckdown. “I initially named the Brewhouse with the intention of brewing my own beer in the building,” explains Shell. But the young entrepreneur was business savvy and knew he would need a brewer to help guide him in the right direction. This is where Dr. Trent Prault joined Shell and was tasked with creating the Brewhouse brew. Dr. Prault is a practicing vascular surgeon at Harbin Clinic here in Rome. He completed his undergraduate degree at the University of Tennessee at Chattanooga and later finished his medical degree at the University of Tennessee at Memphis Medical School. As a hobby, Prault liked to brew small batches of beer at his house, labeling himself a “home brewer” before his current business endeavor with Shell. The two connected by chance, as both Shell and Prault’s daughters played softball together. Shell, concocting the idea of crafting brews specific to Rome, knew the perfect way to convince Dr. Prault to turn his homebrew hobby into another NOVEMBER 2018

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RCBC BEERS Peggy's Pale Ale Clocktower IPA

In 1863, Union forces occupied Rome, targeting the city for it’s Noble Foundry, a key manufacturer of Confederate cannons and munitions. When he left, Sherman ordered the evacuation of Union troops and the town be raised. In 1871, during the rebuilding of the city, a tower was built as a part of the water works for the city. The clock itself was installed in 1872, and has kept time ever since. This hop head’s dream of a beer was created to commemorate the timelessness of our landmark.

A classic American India Pale Ale with 67 IBU’s and 8.5% ABV. A few of these, and time becomes irrelevant.

Downtown Brown Ale American Brown Ale that started off as just a homebrew experiment. A couple of grains added here and there, and we got a great, toasty brown with a hint of chocolate. Low hops aroma and taste broadens the appeal of this beer. This is one that the whole family could enjoy…in France maybe. Gotta be 21 here in Rome, Georgia.

ABV – 6.5%

Short Hot Blonde We all have that one special woman in our life. We named this beer for “that” girl. It’s a great gateway beer. For those of you who are leery of craft beer, never fear. This beer has the color you’re used to, and not too bitter. But this blond ale has a full, rich, malty flavor that both craft beer lovers, and craft beer newbies will enjoy.

ABV – 6%

Broad Street Wheat Why did we make a wheat beer, you may ask? Because a good wheat beer is kind of funky. Not funky like your dad’s socks, funky like a bass line from Flea of the Red Hot Chili Peppers. The hefeweizen yeast we use in this beer turns this batch of pale malt and red wheat into something that makes you want to bob your head to the funky beat being laid down, even if it’s just in your head.

ABV – 5.5%

Goatmeal Stout In the 70’s and 80’s there lived a bootlegger in the southeast corner of Cherokee County, Alabama nicknamed Goat. The good folks of Spring Garden enjoyed a bit of the “good stuff”, and Goat was there to help. We crafted this stout with that outlaw spirit in mind. Everything you want in an oatmeal stout, dark and roasty, and a great mouthfeel.

ABV – 7%

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In 1944, Rome’s elders were concerned about the rowdiness of the soldiers being treated at Battey Hospital. There was little to do for these young GI’s in Floyd County. At the elders behest, Peggy Snead opened her house of ill repute which ran in Rome until the early 70’s. The finest girls and the strongest drinks were available only at Peggy’s for many years in Floyd County. Ask any Roman about Miss Peggy, and many will have a story to tell about this seedy little brothel on the hill. This smooth drinking pale ale honors her memory, and her contribution to Rome’s rich history.

ABV – 5.5%

Romulus Mango Rye Pale Ale A perfect blend of pale, caramel and Munich malts. The punch of the rye and heavy hops is smoothed out by the mango’s. This is not a fruity beer, but the hint of mango on the back end makes this an easy drinking pale for everyone.

ABV – 6%, IBU’s - 45

stream of income. “Trent and I got to talking one day after having too many of the beers he had brewed at home and joked around about brewing on a more industrial scale. We had the consumers, we just needed the beer,” says Shell. Before the mugs were dry, the future business partners decided to move the home-brewing station to a more ideal location. Dr. Prault also attended Auburn University where he studied Brew Science and Operations. “People liked it, and it took off… but honestly, our first few batches were just okay. It was just really inconsistent,” says Prault.


If they were to keep up with the demand, while brewing a better batch of beer, they quickly discovered that they needed to upgrade their system. Dr. Prault and Shell began brewing on a four-barrel system (a system capable of making four barrels of beer yielding 31 gallons per barrel) when they moved into their current building on Broad Street. V3 visited RCBC during the brewing and canning process, which is fun to watch for laymen or those new to the brewing process. Walking into the brewery was almost equivalent to a scene from a fictional sci-fi movie that features extraterrestrials… except the waft of wheat and grains mixed with boiling wort yanks you back to real life fairly quickly. The low hum of equipment becomes a suds-tastic soundtrack for aware beer aficionados. Dr.

Prault and Shell were making their Goatmeal Stout and were in the process of extracting sugar out of the hot water from the grains. “At this stage, what comes out of here is called sweet water because the sugar hasn’t been boiled yet,” explains Prault. “We then move it over to our boil kettle, which is where we add hops.” Hops are a flowering plant that grows on a vine and their use in brewing has been documented for close to 900 years. “Hops add bitterness, flavor, and aroma to beer,” Dr. Prault continues, “and serve as a balancing agent to the sugary sweet backbone the malt provides. This process takes about six hours. Most of what we make is called ‘wort’ or the liquid extracted from the mashing process during the brewing of beer. Wort contains the sugars that will be fermented by the brewing yeast to produce alcohol. We put the wort into the fermenter and add yeast, which is what turns it into beer.” It takes about 10-14 days to brew RCBC’s beer. That is how long thirsty patrons wait for the beers to go from grain to glass. “Seeing a pile of dirt and being able to turn it into something down the road… I love that. It’s satisfying work, starting from scratch and then going somewhere and seeing our beers on tap. It’s amazing,” laughs Shell.

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Where Shell describes Dr. Prault as the “brewer guy and the mad scientist behind it all,” creating and marketing the names of each specific craft beer is something Shell has been very involved in. The first beer Rome City Brewing Company ever made was Downtown Brown, which was Prault’s original homebrew recipe. “We named our first beer Downtown Brown because we are located right here in Downtown Rome,” says Shell. “We wanted to give our beers a personal connection to Rome.” “For our next beer, we wanted something that fit the Brewhouse. Everyone in there is either drinking Bud Light or Michelob Ultra. So, we thought it would be nice to make a beer that tasted and looked like what they were used to. This is where we came up with our Short Hot Blonde, which is a simple beer that has just two grains in it,” says Prault. Clocktower was also a brew that Prault had initially made at home but has now turned into a neighborhood mainstay. RCBC was in the process of canning 111 cases of it during our visit to the brewery. Above all of the machinery is a quaint area the duo likes to call the Taproom. Trent and his wife, along with Shell, decorated and adorned the taproom themselves. It has an outdoor patio that overlooks Tribune Street. The patio also hosts live entertainment almost every night. The Taproom serves food, and the menu is created using the Rome City Brewing Company’s beers as an inspiration for the dishes. “We had local artists do all of the artwork throughout the taproom. We wanted it to be very beer-centric, which it is,” says Prault. There is no doubt that all of the blood, sweat and tears that go into making this beer makes the process very personal to Prault and Shell. “Walking in to liquor stores or even Kroger and seeing our beers, or having people tag us on Facebook showing them enjoying their RCBC beers is incredible. We never imagined it getting this big, but we are already looking at the next steps needed to take this brewery even further,” says Shell. The interview ended on a high note, as we could not leave without asking what beer in particular Prault and Shell loved the most. “It always varies,” says Shell. “Lately our favorite beer is the Goatmeal Stout. You can’t go wrong with the Short Hot Blonde, though.” Drink up, Rome and remember to always be responsible.

Find Rome City Brewing Company at 333 Broad St, Rome, Georgia 42

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Coosa Valley Home Health Care, an Amedisys company, is in the business of helping our patients maintain and improve their quality of life-at home. Home is the place where family, friends and familiar surroundings make patients feel most comfortable - and recover faster. With more than two decades of expe-rience in the health care industry, we understand the importance of delivering high-quality services to patients in their homes. Choose Coosa Valley for all your home care needs.


Sleigh the Season Join us for Open House Wednesday Nov. 14th 10 am to 6pm SLAY and SAVE

15% OFF STOREWIDE women’s specialty clothing, accessories & gifts 203 east 8th street rome, ga. 30161 706.295.4203

women’s specialty clothing, accessories & gifts 203 east 8th street rome, ga. 30161 706.295.4203

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Where YOU RECOVER AFFECTS hOW YOU RECOVER

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706.584.7816 116 Broad St.,Rome, GA amanda@farrellsframeanddesign.com www.FarrellsFrameAndDesign.com


Get Our

Price

RiversideAutoGroup.com 100 HIGHWAY 411 EAST, ROME, GA

706.291.2886

NOVEMBER 2018

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Northwest Georgia’s Premier Furniture And Home Decor Store Specializing In: • Farmhouse • Industrial Design Furniture 3144 Martha Berry Hwy Rome, GA 30165 706.233.1769

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a LOVING

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Giving you time for the more important things in life

313 Clean is a full service residential, commercial & construction cleaning company.

Specializing in:

• biweekly, monthly cleanings • move in/out turn key cleanings • hoarding cases • renovation clean up & more.

Open Mon. - Fri.: 7:00am - 6:00pm (706) 234-0800 • 16 O’Neill Street Rome, GA

Call Today to Tour Our Facilities!

Openings Available for Children 6 Weeks - 4 Years 46

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We work with sellers, buyers, realtors, offices, property managers, commercial offices, contractors & more

706.463.5379

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The Dish bistro

MEDITERRANEAN

bistro

101 West 1st Street Rome, GA 30161

PH: 706-622-2977 moesoriginalbbq.com/rome Hours: Sun-Thu: 11am - 10pm Fri- Sat: 11am - 2am

Moe’s Original BBQ is a Southern soul food revival where great food is served in an atmosphere that is relaxed, spontaneous, yet civilized…. well, sometimes.

www.schroedersnewdeli.com

www.lascalaromega.com

www.thesteepteahouse.com

406 Broad Street Rome, GA 30161

413 Broad Street Rome, GA 30161

198 North Street Canton, GA, 30114

PH: 706-238-9000

PH: 770-213-8890

Hours: Mon - Sat: 6:00pm-10:00pm 400 Block Bar & Lounge: 4:00pm-1:30am

Hours: Tues - Fri: 11:00am-3:00pm

PH: 706-234-4613 Hours: Mon-Thur: 11:00am-9:00pm Fri-Sat: 11:00am-10:00pm Sun: 11:30am-3:00pm

Live music each weekend.

Schroeder’s menu includes sand-

La Scala offers both first-rate

wiches, calzones, soups, salads, potato

service and terrific Italian Cuisine in an

skins, nachos, wings, and more. And

upscale casual atmosphere.

We offer live music, heavy appetizers,

50% off cafe menu

tea infused cocktails, & beer and wine

from 4:00-6:00 p.m.

on weekend nights in addition to our

don’t forget our pizza! It’s the best in town... and for a sweet treat, try our Cheesecake Calzone! (Draft and

regular menu.

Bottled Beers & Wine also offered)

Book Your Private Event with Us!

Famous for: Their Roast Beef Relief!

www.hardees.com

1204 Turner McCall Blvd • Rome, GA 30161 2300 Shorter Ave • Rome, GA 30165 3110 Cedartown Hwy • Rome, GA 30161 104 S Tennessee St • Cartersville, GA 30120

PH: 706.291.2021

Hours: Mon-Sat: 5:00am-10:00pm Sun: 6:00am-10:00pm

Buy one Bacon, Egg & Cheese Biscuit at regular price and get another one FREE Offer good at 1204 Turner McCall Blvd only. Not valid with any other discounts. One coupon person per visit. Valid thru 9/1/18

Sat: 10:00am-3:00pm Sun-Mon: CLOSED Hours are extended: 9am - 9pm during First Friday Events

www.getjamwiched.com

510 Broad Street Rome, GA 30161

PH: 706-314-9544

595 Riverside Parkway Rome, GA 30161

Call or Text Your Order to:

PH: 706-233-9960

Lunches: Wed/Thurs/Fri in Downtown Rome

PH: 706-237-8320.

Hours: Sun -Thu: 11:00am-9:00pm

Food Truck Friday: 11am-2:00pm @ 2nd Ave. & 2nd Street

Mon: 11am-3pm, Tues: 8am-3pm Wed-Sat: 8am-8pm

Fuddruckers catering can help you

Friday Nights @ River Dog Outpost

feed just about any size group,

Saturday Late Nights on Broad Street

Jamwich - From breakfast bowls in the

anytime, anywhere. Our menu will

Delivery through Roman Food Delivery Check out our full weekly schedule & rotating menu at: eatspeakcheesey.com Contact us about booking, catering, and private events at : hillery@speakcheesey.com

Like us on FACEBOOK

Fri - Sat: 11:00am-10:00pm

morning to creative sandwiches at

please the most discerning tastes and

lunch and dank tacos for dinner, we

meet the high standards you require.

believe in serving fun, fresh and colorful

We know how to make your event

food crafted with quality ingredients for

spectacular with the WORLD’S

a one-of-a-kind flavor experience.

GREATEST CATERING.

M U LT I P L E T R U C K S. G O O D E AT S

Make it a meal worth remembering. Where to eat in Northwest Georgia. NOVEMBER 2018

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Destination

wellness We’ll get there, together.

As your primary care physician, I can guide you along your journey to health. By creating an individualized plan just for you, we can make positive changes to ensure you live your best life. I’m here to care completely for you.

Dr. John-Scott Carroll FAMILY MEDICINE PHYSICIAN

HARBIN CLINIC FAMILY MEDICINE

1825 Martha Berry Blvd Rome, GA 30165

762.235.2495

harbinclinic.com 48

V3 MAGAZINE NOVEMBER 2018

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