Cobb Life Magazine January 2013

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A-1 Insurance 45

Allure Dance Studio 45

Aqua Guard 79

Atlanta Communities 75

Atlanta Fine Homes - Jim Glover 36

Atlanta Kubota 19

Atlanta Lyric Theatre 70

Bernard's Bakery 30

Blackwell's Jewelers 73

Café Vena @ Vinings 45

Carpet Dry Tech 10

Cartersville CVB 61

Celebrations 68

Christian Aid Mission Partnership 59

City of Smyrna 51

Cobb Energy - RAT PACK 69

Cobb Hardware 78

Cochran Shutters 65

Compassionate Care Ministries 37

Cross Fit 44

Cumberland Diamond Exchange 47

Debbie Redford - All Around Atlanta Realty 10

Decorating Den 15

Dermatology Consultants 50

Emory Adventist 35

Expert Carmedics 70

Fabric & Fringe Warehouse 73

Fleming Carpet 29

Fresh N Fit 37

Gaines Park Assisted Living Home 44

Georgia Memorial Park 55

Georgia Symphony Orchestra 59

H & H HVAC 49

Harry Norman 77

Henry's Louisiana Grill 36

Heywood's Provisions 30

Hutcheson Horticulture 75

Inga's Skin and Body Care Salon & Spa 54

J & J Construction 45

Joanna Conyingham 24

Johnson Ferry Baptist 53

Kids R Kids 41

KSU Continuing Education 21, 67

Life Grocery 6

Marietta Hearing 4

Marietta Imaging 13

Marietta Podiatry 24

Mayes Ward - Dobbins Funeral Home 83

Marietta FUMC Weekday Ministry 40

Miracle Method 51

Mt. Bethel Christian School 11

Next Stage Theatre 40

Northside Hospital 5

Northside Sleep Center 18

O'Dell & O'Neal Attorneys 55

Okinawa 77

Parc @ Piedmont 64

Pinnacle Orthopaedics 3

Plastic Surgery Center of the South 74

Robins Realty 49

Roswell Street Baptist 72

Sterling Senior Living 31

Sue Hilton 71

Sundial Plumbing 81

Superior Plumbing 2, 68, 71

The Bottoms Group 7

The Framery 37

The Wild Wing Café 54

Three 13 Salon 57

Vitalogy Medical 45

Wellstar 84

West Cobb Funeral Home 9

White Rabbit 76

Winnwood Retirement 12

I N D E X O F A D V E R T I S E R S

E X E C U T I V E

PUBLISHEROtis Brumby III

GENERAL MANAGERLee B. Garrett

V.P. ADVERTISINGWade Stephens

ASSOCIATE PUBLISHERJay Whorton

E D I TO R I A L S TA F F

DIRECTOR OF MAGAZINESMark Wallace Maguire

LAYOUT AND DESIGNStacey L. Evans, Mark Wallace Maguire

CONTRIBUTORSAllen Bell, Joan Durbin,

Stacey L. Evans, Martha Irvin, Lindsay Field, Michael Pallerino, Nick Pepper, Meredith Pruden,

Michael Venezia

PHOTOGRAPHERReid Traylor

PHOTO ASSISTANTMarti Sacks

PROOFREADERSBeth Poirier, Jennifer Hall, Anna Clark

A DV E RT I S I N G S TA F F

COBB ADVERTISING MANAGERBecky Opitz

ACCOUNT EXECUTIVESStephanie deJarnette, Dawne Edge,

Paula Milton, Candace Hallford, Tara Guest, Katelyn Ledford, Liz Ridley

GRAPHIC DESIGNERSBeth Poirier, Jennifer Hall, Anna Clark

P RO D U C T I O N

CREATIVE DIRECTORLeigh Hall

CIRCULATION DIRECTORMatt Heck

I N F O R M AT I O N

Cobb Life magazine is published nine times a year by the Marietta Daily Journal and

distributed to more than 33,500 homes andbusinesses.

SUBSCRIPTION SERVICESTo request a copy or to subscribe,

visit our website atwww.cobblifemagazine.com

ADVERTISINGTo advertise, contact

Wade Stephens at 770.795.4001

SUBMISSIONSPlease send all editorial correspondence to

[email protected]

Follow us on facebook and twitter

Cobb LifeJanuary/February 2013 � Volume 9, Issue 1



W H A T ’ S I N S I D E

16 SQUARE DANCING Cobb’s GeorgiaBallet strikes poses in Marietta Square

20 SEARCHING FOR SOLITUDE Can we stillfind quiet in a wired world?

25 BEST OF COBB Our annual Best Of section showcases your picks

14 SPICE Try bison for a lean,mean change of protein

22 WINE Our wine guru answers FAQs

62 TRAVEL We head to Chattanooga and offer you low-cost options abroad

i n e v e r y i s s u e

d e p a r t m e n t sf e a t u r e s

FROM THE DIRECTOR

NEWS & NOTEWORTHY

HIGHLIGHTS

SCENE

REFLECTIONS

16

08

10

69

72

82

25 22

ON THE COVER: Elizabeth Chap-man of Vinings springs throughthe air off the Marietta Square.Chapman is a member of theGeorgia Ballet.



rior to chain or supermarket offerings."

Best Mac n’ Cheese: Grand Champion BBQ. “The five

cheeses, including smoked gouda, puts this crave-worthy ver-

sion over the top.”

And Joan’s pick for best veterinarian through good times

and bad: Dr. Steve Fairchild, Sprayberry Animal Hospi-tal. “Decent, compassionate and always ready to help you do

what’s best for your pet, Steve is my idea of the perfect vet.”

Cobb Life veteran writer and designer Stacey L. Evans’

list:

Best place for cycling: Cochran Shoals trail. “This 4-

mile loop runs parallel to the Chattahoochee River and offers

an easy, wide open space for cycling as well as a more chal-

lenging route for mountain bikers. It's the perfect escape for

stress relief.”

Best place to start getting into shape: Warrior X-fit Kick-

boxing classes at Atlanta Extreme Warrior in Marietta. The

classes combine strength training and cardio with basic kick-

boxing. Instructor Dave is very knowledgeable and is al-

ways willing to offer advice and instruction on simple

exercises you can do at home to stay in shape.

Best place to meet up with a friend: Eleanor's, the "se-

cret" bar inside Muss & Turner's in Smyrna. The dimly-

lit bar with reclaimed wooden walls feels like a

speakeasy, especially with the one-way mirrors that peek

into M&T's dining room. The drinks and small plates are

phenomenal, and the staff is very friendly.

Best new thing about Cobb: Marietta Derby Darlins.

Best place for an oil change: Car Spa on Windy Hill.

The service is always fast, friendly and they have often given

helpful advice on car care, as well as offering great deals.

Fashion scribe Meredith Pruden gives a huge thumbs up

to: Chicken and the Egg for having the best bottomless mi-

mosas, East Cobb Swim and Tennis as best place to cool

down, Rhinoceros East Cobb as best new boutique and

Grand Champion BBQ as the best barbecue.

What about you? Do you have a suggestion to make? We

love hearing from our readers. Just email us at cob-

[email protected].

Best,

Mark Wallace Maguire

2013 rolls in and with it another Best Of

Cobb issue.

Our staff always enjoys producing these issues. The winners in

each category are voted on by you - our readers - and give us a

prime opportunity to get a closer pulse on the community.

This year, the votes we received were up a staggering amount

from last year and we appreciate your participation.

And while we enjoy profiling your winners, I also want to share

some of our staff’s picks. Some of these are more traditional, oth-

ers a bit more off-the-beaten path, but they are all interesting.

To get things started, here are a few of my picks.

Best kept secret: Cobb’s amazing painters. Thomas Arvid,Robert Meredith, Frank Buckner and William Entrekin are

just a few on this list that have gained national reputations. I am

especially awed by Entrekin’s gorgeous Wyeth-esque works and

his light touch.

Another best kept secret: Life University. After a rough stint

about a decade ago regarding accreditation, the university has re-

booted and rebounded. It now boasts the world’s largest

chiropractic campus, offers several other degrees related to

wellness and nutrition and has nationally ranked rugby and

basketball teams. It often gets dwarfed by the magnitude

of Cobb’s other universities, but is coming on strong and

worth checking out.

Best switch up for the taste buds: Shangrilla Bistro.

This oddly placed little restaurant on Johnson Ferry Road

in East Cobb will blow your taste buds away with unique

cuisine from Tibet and China.

Best improvements: Fairground Street. Though the entire

length of the street has not been renovated, the extreme northeast

and southeast sections look great and make driving and walking

safer. I especially give kudos to the roundabout at the north end

which solves quite a bit of confusion and neck aches.

Best cup of coffee for the price: Racetrac.

Best cup of coffee in Cobb: Still waiting on this one. Sugges-

tions?

And here are some from our staff.

Longtime Food Writer Joan Durbin says the best place for a

home cook to pick up ideas and how-to kitchen knowledge:

Cook’s Warehouse in East Cobb. “A Knife Skills 101 class is

essential to improving both efficiency and enjoyment quotient in

meal prep.”

For best doughnuts, she said Ray’s. "This little mom-and-pop

operation on Canton Road has picked up quite a following for its

freshly made goodies. Even the plain cake variety is vastly supe-

F R O M T H E D I R E C T O R

Best of Cobb - Staff Picks


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The American Craft Council Show is returning tothe Cobb Galleria Centre March 15 to 17 and will fea-ture more than 240 of the nation’s top craft artistspresenting handmade jewelry, clothing, furniture andhome décor. The show draws nearly 10,000 visitorsduring its three-day event.

The show takes place Friday, March 15 from 10a.m. to 8 p.m; Saturday, March 16 from 10 a.m. to 6p.m.; and Sunday, March 17 from 11 a.m. to 5 p.m.Regular on-site admission is $13 for one day, $20 fora 3-day pass, with a special Friday evening admis-sion of $5 after 5 p.m. American Craft Council mem-bers and children 12 and under are admitted free.Parking is also free at the Cobb Galleria Centre, 2Cobb Galleria Parkway.

Information: craftcouncil.org/atlanta.

[ a r t s a n d c u l t u r e ]

American Craft Showreturns to Cobb

Cobb Life January/February 201310


Well, they finally figured out how to get thatgreat taste of water in a glass in a portable con-tainer.

The PURE Glass bottle combines the puretaste of glass with a permanent clear protectiveouter coating that is BPA free. The bottles and topsare dishwasher safe and can be used with anybeverage you would normally put in a glass. It iscoated with a non-toxic and FDA sanctioned mate-rial for contact with food. The bottle contains noliner inside, only pure natural glass. You can fill itwith any type of drinkable liquid, from apple juiceto sports drinks and water and you can literallytaste the difference.

It is available at local retail outlets, includingTarget.

[ t h i n g s w e l o v e ]

PURE glass bottle

n e w s & n o t e w o r t h y

January/February 2013 Cobb Life 11


The Atlanta Opera has retained Genovese Vanderhoof andAssociates to conduct the search for its new general director.The effort launched in December and opera officials hope to becompleted by spring 2013. The new general director will succeedDennis Hanthorn, who resigned as general director in July. TheAtlanta Opera is based out of the Cobb Energy Performing ArtsCentre.

[ a r t s a n d c u l t u r e ]

Opera hopes to name new leadership by spring

Vinings Jubilee, a shopping and dining destination at 4300Paces Ferry Road, recently announced five new tenants. De-signer boutique Hemline, girls’ boutique Snap and interior designstore Willow Green are open. Another Broken Egg Café willopen in November. Sugarcoat Nail and Beauty Bar are slated toopen this winter.

[ s t y l e ]

Vinings Jubilee adds new tenants

[ f o o d a n dd i n i n g ]

Traders 22, a family-owned and operated cof-fee shop and book storeserving Georgia-roastedcoffee, has opened at2255 Lewis St. across fromthe Kennesaw Library indowntown Kennesaw.

The shop prides itself onits versatility in attractingclients and its coffee andatmosphere.

More information can befound out about the shopon their facebook page.

New coffeeand book shop opensin Kennesaw



It's time to think beyond the bear bottle.Because honey comes in way more forms

than just plastic squirt bottles. My favorite?Honey in the comb, pure and simple.

And yes, the comb is totally safe to eat. Peo-ple have been keeping bees — and eating thehoneycomb — for several thousand years. Butfirst, some honey 101. No, honey is not beespit. But bee saliva does play a role.

When bees gather nectar from flowers, it isstored in a honey sac inside their bodies. Dur-ing storage, the bee's saliva mixes with thenectar, which (shocker!) is made mostly fromsugar. Enzymes in the salvia convert thosesugars into honey.

The honeycomb comes into play when thebee gets back to the hive. The comb itself — anetwork of hexagonal cylinders — is madefrom the waxy secretions of worker bees. Asthese cylinders are filled with honey, they are

Might we recommend...

[ f o o d a n d d i n i n g ]

A taste of The Honeycomb

News andNoteworthy?

capped with yet another layer of wax.The bees do all this to create food for

themselves. In fact, for every pound ofhoney gathered by people, the beesmake and consume another eight.

Honey processors typically gatherthese wax combs, crush them and runthem through a centrifuge to extract theliquid honey. But increasingly, you canfind tubs of unbroken honeycomb atgrocers and farmers markets. It'sgolden and waxy and sticky and theeasiest way to extract it from the tubusually is a fork or spoon.

Honeycomb is totally worth seekingout. Kids love it. It looks cool. It tastesgreat.

Have an item for

Let us know. Just email usat mmaguire

@cobblifemagazine.com.We’re always looking for

news to use in our community!


LEAN, SAVORY PROTEINNothing says "Yum!" like a bit of nomenclatural confu-

sion... Especially with a side of near extinction.

But that's what you get once you venture down the culinary

path with bison, an alternative red meat that is showing up at

more and more grocers nationwide. And these massive

shaggy creatures are such a delicious — and good for us —

meat, it's worth sorting it all out.

So let's start with the name. The critter you know as the

American buffalo (yes, of rolling plains and Native American

fame) really isn't a buffalo at all. Turns out there are only a

few types of buffalo in the world (including the Asian water

buffalo and African Cape buffalo). The American buffalo

(technically a bison) is more closely related to your run-of-

the-mill cow.

Still, people tend to use the terms interchangeably and

we're not going to get too bent out of shape over it.

Once, bison were hunted to near extinction. But they've

made a pretty good turnaround and these days are raised pri-

marily for consumption. Why do you care? Because bison

meat (which is raised without hormones or antibiotics) can be

incredibly tender and flavorful, with a sweet, rich beefy fla-

vor.

BY J.M. HIRSCH

PHOTOGRAPHY COURTESY OF ASSOCIATED PRESS


It also happens to be amazingly lean,

packing fewer calories and less fat than

beef and even skinless chicken.

That low-fat profile comes with a price,

however. Like any lean meat, bison has a

tendency to cook quickly, so quickly that

it's easy to overcook it. And that is why

bison has a reputation for being tough. It

isn't. If you have bison that is tough, that

just means it was over-cooked.

Though bison is available in most of the

same cuts as traditional beef, the most

common varieties at grocers are ground

and steaks. We'll stick with those.

You can use bison much as you would

beef. The trick is to modify the cooking

method (rather than the flavors or other in-

gredients) to account for the leanness.

When cooking ground bison, it's best to

work in some sort of liquid flavor to keep

the meat moist. This might mean eggs or

tomato paste for a meatloaf, or some sort

of pan sauce or gravy if you are browning

it in a skillet. That also makes it ideal for

meatballs simmered in sauce or for using

in chili.

For bison steaks, think fast and furious.

Season them, then pop them under the

broiler or on the grill for just a few minutes

per side.

SEARED BISON WITH SAGE AND GNOCCHI

Start to finish: 15 minutesServings: 6

1 pound package gnocchi pasta2 tablespoons olive oil2 cloves garlic, mincedPinch red pepper flakes1 1/2 pounds bison steak, thinly slicedacross the grain1/4 cup chopped fresh sage1/2 cup grated Parmesan cheeseSalt and ground black pepper

Bring a large saucepan of salted water to aboil. Add the gnocchi and cook according topackage directions. Reserve 1/4 cup of thecooking water, then drain the gnocchi andset aside.

In a large skillet over medium-high, heatthe oil. Add the garlic and red pepper flakes,then saute the garlic for 30 seconds.

Add the steak and sear on each side forabout 1 minute. Don't crowd the pan or thesteak with steam rather than sear. If needed,work in batches.

Once the steak is seared, add the sageand cooked gnocchi. Cook for 30 seconds,then add the Parmesan. Drizzle in justenough of the reserved cooking water toform a sauce with the melted cheese. Toss,then season with salt and pepper.


quare

We captured GEORGIA BALLET DANCERS asthey added a little magic to the MariettaSquare with gravity-defying dance moves.Above, Elizabeth Chapman balances on a chair. Right,

Abby McDowell-Hyatt leaps down the street. Opposite

page, Abby McDowell-Hyatt floats near the fountain.

danceS

photography by Reid Traylor


e




Left, AshleyanneHensley stretches.Right, Amanda Farrisstrikes a pose in thepark. The Georgia Bal-let will have a SwirlingSoiree Jan. 25 at TheMurray Arts Center. Formore information, visitwww.georgiaballet.org.



Can true solitude be found in a

When was the last time you were alone, and

unwired? Really, truly by yourself. Just you

and your thoughts — no cellphone, no tablet,

no laptop.

Many of us crave that kind of solitude,

though in an increasingly wired world, it's a

rare commodity.

We check texts and emails, and update our

online status, at any hour — when we're lying

in bed or sitting at stop lights or on trains.

Sometimes, we even do so when we're on the

toilet.

We feel obligated, yes. But we're also fasci-

nated with this connectedness, constantly tin-

kering and checking in — an obsession that's

starting to get pushback from a small but

growing legion of tech users who are feeling

the need to unplug and get away.

"What might have felt like an obligation at

first has become an addiction. It's almost as if

we don't know how to be alone, or we are

afraid of what we'll find when we are alone

with ourselves," says Camille Preston, a tech

and communication consultant based in Cam-

bridge, Mass.

"It's easier to keep doing, than it is to be in

stillness."

One could argue that, in this economy, it's

wise to be constantly wired — to stay on top of

things, to please the boss. Preston knows peo-

ple who get up in the middle of the night to see

if their boss has sent them an email.

But she and others also see more hints of

limit-setting going on, this movement of soli-

tude-seekers with roots in the technology in-

dustry, ironically enough.

"When I think about truly disconnecting, I

look to my truly techy friends," says Cathy

Davidson, a Duke University professor who

co-directs the school's PhD Lab in Digital

Knowledge.

Those friends, she says, take long, unwired

vacations and set "away messages" telling peo-

ple to write back after they return. "And they

stick to it," Davidson says, wishing she could

do the same.

B Y M A R T H A I R V I N


"They've come up with a socially acceptable

convention for their own absence from the

world of technology and everybody recognizes

it."

One organization called Reboot has started

the Sabbath Manifesto, a call to unplug one

day a week to find solitude — or to simply take

a day of rest with family and friends.

Bigger corporations, some outside the tech in-

dustry, are starting to catch on to this type of

limit-setting.

To encourage work-life balance, Volkswagen

shuts off mobile email in Germany 30 minutes

after employees' shifts end and turns it back on

30 minutes before their next shift starts.

Google, Nike and the Huffington Post, among

others, provide space for employees to take

naps, or to meditate. The idea is that employ-

ees who take time to themselves to reenergize

will be more productive.

John Cacioppo, a University of Chicago psy-

chologist, thinks there might just be something

to that.

He has spent much of his career tackling the

topic of loneliness and isolation, which re-

searchers have proven can affect humans ad-

versely, all the way down to gene expression.

"Feeling ignored sparks feelings of loneli-

ness," says Cacioppo, director of the Univer-

sity of Chicago's Center for Cognitive and

Social Neuroscience.

But getting away, he says — "that's the oppo-

site of being lonely."

It's time that you take by choice, Cacioppo

says. So while the cognitive effects are still

being studied, he says it's very likely that that

type of solitude is good for the brain.

Dan Rollman had little doubt of that when he

and a few others from Reboot, a group of Jew-

ish "thought leaders," gathered in 2009. That's

when they created the Sabbath Manifesto, in-

spired by the traditional Jewish sabbath, but

aimed at people from any background who are

encouraged to unplug one day — any day — of

the week.

The idea came to Rollman when he found

himself craving a simpler time, when stores

closed on Sundays and life slowed down.

"I knew I wanted a day of rest," says Roll-

man, who is CEO of the company RecordSet-

ter.com.

The Manifesto — described as "a creative

project designed to slow down lives in an in-

creasingly hectic world" — has 10 principles.

They are suggestions ranging from "avoid tech-

nology" and "connect with loved ones" to "get

outside," ''drink wine" and "find silence."

To help with this, the organization has cre-

ated "The Undo List" — an email that arrives

Friday afternoons "with ideas for conversation

topics, readings, local outings and creative en-

deavors to ease the time away from technology

and help make the day better." � January/February 2013 Cobb Life 21



FF..AA..QQ..wine

During the holiday season I attend several social gatherings which are not always related to my professional link to

the trade, I am often asked about wine. I thought it would be worthwhile for me to pose several frequently asked

wine questions with my educated responses. In 2013, look for other FAQ’s or send me your wine questions at

[email protected]

1)Do all wines improve with age?No. Most of the wines produced around the world are technically ready to drink when they are bottled and donot require further aging. By in large, young whites, delicate roses and sparkling wines are best consumed intheir youth when they are at their freshest. Always seek recent vintages. For whites 2010 and 2011 are in themarket and in the spring many 2012 will be released. Some wines “mature” or evolve with additional bottle orcellar aging. Vintage Ports, distinguished Bordeaux, great Napa Valley cabernet sauvignon and several otherred wines from vineyards in Italy, Spain and many other regions. However most are produced for immediategratification. Enjoying a red 2 to 5 years after the vintage will rarely disappoint. Remember a winery websitewill provide you with suggested drinking windows for cellar selections. 2)Are all Rieslings sweet?Hardly. Most of the world’s Riesling is produced in a dry style or as the Germans say “troken”. Some of theworld’s most delicious and rare wines are produced from exceptionally ripe special berry select Rieslings fromthe Rhine and Mosel River region of Germany. Although they are very sweet they also possess high aciditywhich nicely balances the wine’s character. The French region of Alsace produces the most acclaimed dryRiesling and Washington’s Columbia Valley makes a dramatic range from bone dry to wonderfully sweet styles.Chateau Ste. Michelle has printed on the back label of their Riesling wines a user-friendly guide educating theconsumer on the degree of sweetness in the wine they are about to purchase.

BY MICHAEL VENEZIA

PHOTOGRAPHY BY MARK WALLACE MAGUIRE AND COBB LIFE ARCHIVES


165 Vann StreetMarietta, GA

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3) What are sulfites and the government warning onthe wine label?Federal labeling law requires the words “contains sul-fites” to appear on wine labels. Most producers print iton the back label. Fermentation produces several dis-tinct chemical reactions in addition to the creation ofethanol (alcohol). Sulfur dioxide is a natural by productof fermentation and is therefore found in all wines. Theappearance of sulfur dioxide is Mother Nature’s way ofpreventing bacterial growth and keeps the wine fromspoilage.

4) What are the major constituents of wine?Wine is fermented fruit juice and the world’s fine winesare produced from a specific genus and species ofgrapes called vitis vinifera. For several thousand yearsthis grape has flourished throughout the world and thebeverages impact on western civilization cannot beoverlooked. At more than 80%, the principal con-stituent of wine is water with alcohol a distance sec-ond, at a range usually between 6% and 15%. Wethen can count a wide variety of acids, sugars, vita-mins, minerals, aromatic compounds, antioxidants andcalories which are all contained in this ancient bever-age.

5) How important is latitude in determining a region’spotential for producing great wine?

Above and below the equator the earth is definedin latitudinal zones which are referred to as “wine belts.”50 to 30 degress latitude is a sweet spot above theequator and Washington, Oregon, California as well asthe European countries of France, Italy, Spain and allof the Mediterranean zone are located in this prime lo-cation. In the southern hemisphere between 50 and 30degrees latitude also provides great wine regions suchas Chile, Argentina, South Africa, New Zealand andAustralia in combination with sites specific geology andproper climate conditions, these latitudes can be thehome of great vintages.

6) What is decanting and why is that practice sug-gested?The removing of wine from its original bottle and pour-ing it into another vessel is called decanting. Why de-cant? If your decanter is made of crystal the winescolor will be enhanced and it will be offered in a moreesthetically pleasing way. Young reds such as cabernetsauvignon will benefit from this aeration and will softenthe wines texture and accelerate its ability to share itsaroma. Some older wines such as vintage port agedfor several years will clearly need to be decanted.


A record number of you voted this year for your Best Of Cobb. And while the results were overwhelming

and, at some times, close, there can be only one winner ineach category. We hope you enjoy reading our profiles on

these interesting people and businesses.

By Joan Durbin, Stacey L. Evans, Mark Wallace Maguire, Michael Pallerino and Meredith Pruden Photography by Reid Traylor


Best Fine Dining

Canoe4199 Paces Ferry Road, SE Vinings770.432.2663www.canoeatl.com

Nowhere else do exceptional food, casually elegant ambiance

and outstanding service blend quite as well as they do at this

Vinings landmark. Chef Carvel Grant Gould and General Man-

ager Vincent Palermo have been with Canoe since it opened in

1995, and they are an integral component of the restaurant’s en-

during reputation for excellence.

“For both of us, it’s personal,” Palermo said. “We want guests

to experience great things. I strive for good memories.”

Set directly on the Chattahoochee River, with its subdued

lighting, wood, copper and slate, Canoe has the look of a high-

end establishment. There are even white linens, which tradi-

tionally have been a hallmark of an upscale dining experience.

But Canoe is anything but stuffy. On any given night, you can

see guests in everything from sport jackets to jeans, all getting

friendly, attentive service in a relaxed atmosphere.

“There used to be a lot of theatre in old school fine dining, but

that’s gone by the wayside,” Gould said. “Today I think people

want to be treated like a guest in your home.”

The food that comes from Gould’s kitchen has garnered con-

sistent raves. The care she gives to even the smallest detail is

evident.

“This is a full scratch house. We make absolutely everything

here,” she affirmed.

Her emphasis on fresh, top notch ingredients cooked with fi-

nesse and flair continues to put Canoe’s cuisine in the upper

echelons of metro Atlanta’s finest, without succumbing to culi-

nary trendiness.

“Trendy is an accessory,” Palermo said. “We are the embodi-

ment of classic.”

It is really no surprise that our readers

singled out Canoe as the

best place for fine dining.

Above, from left,Vincent Palermo, generalmanagerand Matt Bradford, Wine Director.Opposite page,tender roastedlamb.

BEST OFCOBB



Best Bike ShopSilver Comet Depot4342 Floyd Rd., Mableton678.945.6084www.silvercometdepot.com

BEST OFCOBB

Since 2001, Silver Comet Depot

has been “getting more people on bicycles” and

onto the adjacent Silver Comet Trail. Owner Arno

Wood, who worked his way up through the ranks at

Silver Comet Depot following a career in the auto-

motive industry, purchased the business from its

founder in 2004.

“I wanted to use my skills to do something a little

more productive,” Wood said of his decision to

change careers. “I’ve always been a cyclist, and

I’ve always enjoyed making people happy.”

Wood’s passion for cycling, and for people, is

contagious at the Depot, where they rent and sell

bikes of all types and sizes. From comfort hybrid

bikes meant for recreational cruising to high per-

formance models made for speed, Silver Comet

Depot has just about anything anyone might need to

hit the Trail (or the neighborhood streets) in style.

“We’re here to provide services to folks who want

to ride the Silver Comet Trail or anywhere else,”

Arno said. “Cycling is a wonderful sport and great

for the family too.”

Silver Comet Depot offers professional fitting by

its highly qualified staff with all bicycle purchases

and even has a trade up program for the kids. It’s

that customer centric mentality and home town shop

feel that snagged Best Bike Shop for Silver Comet

Depot.

Owner Arno Wood shows off his personal bikenear the shop on the Silver Comet Trail.



Ever changing and always unique, Marietta’s

Whimsical Nest was a shoe in for this year’s

Best Garden Accessories. Owner Lisa Zempel

began her business out of her home nearly five

years ago but it wasn’t long before she was ap-

proached by the Avenues of West Cobb to open a

temporary storefront. “We started there but a na-

tional retailer came in on a longterm lease in our

spot,” Zempel said. “That’s when I found our

current space.”

These days Whimsical Nest calls Burnt Hick-

ory Village Shopping Center home, and Zempel

ensures a huge variety of merchandise is con-

stantly in stock with three deliveries per week

all year long. “I shop from big names all the way

down to mom and pops,” she said. “I’m search-

ing all the time to find new things no one else

has.” And, with as many as 70 different brands

in the store on an annual basis, it’s no wonder

she has so many repeat and referral customers.

Although they carry gift items like Spartina

handbags, Lollia bath products and Rewined

candles, Whimsical Nest focuses on home decor

and garden accessories with a special emphasis

on seasonal items. “We change with every single

season,” Zempel said. “So you’ll always find a

lot of seasonal items in the store.”

Best Garden Accessories

Whimsical Nest800 Whitlock Ave., Marietta, 770.420.9444Search them on Facebook

BEST OFCOBB


The 14th hole at the Marietta Country Club is one of director

of golf Stephen Keppler’s favorites. That is, if you like your

holes a little challenging.

“This hole is the quintessential ‘risk/reward’ par 5. It can be

played safe with a 3 wood or short iron, or you can try and

thread your driver down this narrow fairway. If you can avoid

the trees on both sides of the fairway, you can reach the green

in two strokes. But you must beware of the lake surrounding

three sides of the green.”

And there you have it.

Set on historic Civil War era farmland, and designed by noted

architect Robert Cupp, the 14th is just one of the 27 holes the

championship course features. If it that’s not enough of an en-

ticement, you can take in the view of historic Kennesaw Moun-

tain at virtually every hole.

“It’s a course that you never get tired of playing,” Keppler

says.

And there’s more. Along with a large driving range, practice

chipping and putting area and pro shop, the Club features a ten-

nis building, 12 tennis courts (hard and clay surfaces, and an

aquatic center with a 25-meter, six-lane pool and children’s

pool.

Best Golf Course

Marietta Country Club1400 Marietta Country Club Drive,NWKennesaw770.426.7084www.mariettacountryclub.org

BEST OFCOBB

Director ofGolfStephenKeppler.



Though it has been

around for many years, the

annual Taste of Marietta shows no sign

of waning.

And that is confirmed by our readers'

votes this year making this event again

the Best Festival in Cobb County.

The event, which drew over 70,000

residents last year, is the longest run-

ning and largest food festival in Cobb

County. Always held the last Sunday

in April in the historic Marietta

Square, the event features over 70

restaurants, kids activities and other

entertainment.

The event is a project of the Mari-

etta Welcome Center & Visitors Bu-

reau in conjunction with the city of

Marietta.

Best FestivalTaste of Mariettawww.tasteofmarietta.com

BEST OFCOBB



Mamie Doyle has managed tocapture perfection in a fluffy, 4-

inch form. The cupcake queen’s cre-

ations are royally delightful.

How good are the cupcakes? So

good that customers go into an addict

fit if their favorite flavor isn’t avail-

able. (That’s why they now carry 20 flavors a

day). Good enough to beat out the competition

and win Cupcake Wars, a Food Network show that

pits four of the country’s top cupcake bakers

against each other in challenges until only one

decorator remains. So good that last year Marietta

mayor Steve Tumlin proclaimed March 25 as Miss

Mamie’s Day in the city. And so good that when I

drop in for a treat at 6 p.m. on Wednesday, they’re

almost all sold out and I’m ready to fight the van

full of church ladies that just pulled up and are vo-

raciously eyeing the remainders.

Three recipes form the basis of the dozens of

flavors. Then Doyle’s artistic background is added

to the mix, resulting in unusual, creative and

downright tasty cupcakes that are also ‘oh so

pretty.’ Crowd favorites tend more along the clas-

sic gourmet—chocolate peanut butter, strawberry

and red velvet cheesecake—with the addition of

chocolate cake with beer. Yep, that’s right. Doyle

uses Guinness or local Red Hare Brewery’s Water-

ship Brown beer in place of other liquids for the

popular treat. Doyle’s current favorite is coconut

lemon. Mine is the rich and decadent S’more. It’s

chocolate on chocolate, topped with a gooey

marshmallow filling, graham wedge and Hershey

rectangle. It is divine. It’s one of those things you

dream about on dreary days, knowing its magical

taste will bring instant cheer.

In addition to the staples, there are seasonal

flavors. Sweet potato, pumpkin and caramel spiced apple grace the display

case in Autumn. In the winter, gingerbread, peppermint, chai tea and

eggnog are the highlights. And at Miss Mamie’s you’ll also find the unique:

Bacon cupcakes make an occasional appearance.

How did the cupcake queen come to be? It was almost by fate. The

Michigan native was an art major in college, but undecided in a career. A

summer bakery job stirred something within her, and led her to Le Cordon

Bleu in Atlanta. She settled in Marietta and for her internship, found a

nearby bakery, which was also for sale. The last day of her six-week intern-

ship was her first day as a business owner. Her brother Ross Doyle came in

as co-owner and handles the business side of things.

Just three years later, Mamie’s is selling over 2,000 cupcakes a week.

What makes cupcakes so popular?

“Cupcakes are all the rage because even a down economy people still

feel the need to spoil themselves and with cupcakes, it’s a $3 option and

people are still able to do that,” said Doyle. “Also, they’ve come a long

way. We do have traditional cupcakes but you can also make them

extremely gourmet. We have a basil-peach cupcake now, which is a basil

cake with peach jam and ricotta cheese. You can make them really sophisti-

cated. I think that’s why we won Cupcake Wars, our flavors compared to

our competitors were a little more gourmet.”

Though Miss Mamie’s was successful before Cupcake Wars, winning on

the show tripled her business, Doyle said.

“I knew tons of people watched the show but I had no idea what it was

going to do for our business. The town of Marietta has definitely embraced

having us here. It feels great, especially not being from Marietta,” she said.

In addition to cupcakes, Miss Mamie’s also sells mini cakes, caramel ap-

ples, parfaits and makes event cakes to order.

M

Best Dessert

Miss Mamie’s Cupcakes, Cakes and Such156 Roswell Street, Mariettawww.missmamiescupcakes.com678.290.9811

BEST OFCOBB


Mamie Doyle with herpopular Cheesecakecupcakes. Oppositepage from left: PeanutButter, S’more, Turtle andStrawberry cupcakes.


M



Best Salon

Three-13 Salon, Spa & Boutique2663 Canton Road, Marietta770.426.0313http://three-13.com

BEST OFCOBB

From left, Lester and Marian Cromwell with Tony Lacey.

Top, hairdresser Collie cuts Woodstockresident Marcus Bagwell’s hair. Above,Bailey Long of Alpharetta gets styled byNatasha Updegrove of Marietta.


The numbers tell the story at Three-13

Salon, Spa & Boutique, revealing why it

was voted hands down the best salon in

Cobb County. With a client database of

over 45,000; 100 employees servicing

about 1,800 clients a week in a 13,000

square foot building, Three-13 are giants

in the Cobb salon world. Yet despite its

massive size, the company manages to

have a friendly and family atmosphere.

Three-13 was born 39 years ago, when

owners Lester and Marian Crowell and

Tony Lacey who worked at a salon to-

gether, decided collectively they had the

right mix of business acumen and flair for

hair. The salon and spa has won numerous

awards, including being a three-time win-

ner and 11-time nominee for the coveted

North American Hairdresser of the Year

(NAHA).

When I ask Tony and Lester for words

that describe their salon, they toss out

“hip, upbeat, fashion-forward, trendy.”

Three-13 is all of those things, and more,

but I think an important element in the

mix is the friendly atmosphere. Despite

their lofty accomplishments, the team is

extremely down to earth. Three-13 feels

like a place that you won’t meet a

stranger in; where you can kick back,

relax and fully enjoy the pampering. It

may be Three-13’s cutting-edge style that

reels in customers, but it’s the welcoming

vibe that keeps them coming back. And

although trendy may be their forte, they

are just as adept at traditional styles and

serving all ages.

Customer Jayne Rohling of Kennesaw

has been visiting the salon for over 25

years.

“Being a mother of five, this has

helped me be a better mom,” Rohling

says of how the salon is a refuge to ease

stress. For every important family event,

she has relied on Three-13 to ensure her

family members are looking their best.

“Every major event we start here,” said

Rohling. “My daughter came here for all

of her bridal needs. She keeps remember-

ing what a stress-free day she had.”

Generations of her family gather for a

spa party every so often. “I’m looking

forward to bringing my granddaughter,

who is two, to the next one,” she said.

In keeping with the family-based

atmosphere, the Three-13 team has a

strong charitable, community-oriented

focus. In addition to hosting the Angels of

Life Hair and Fashion Show, which bene-

fits the Georgia Transplant Foundation

(Lester is a transplant recipient), the salon

has fundraisers or takes up collections

from employees and clients almost

monthly, donating to organizations or

events such as Cobb’s Stuff-A-Bus.

Three-13 has a price range for every pocketbook. Among services offered: HAIRDRESSING: Unique and classic hair cuts, styling specialtyfinishes, bridal, wedding and prom updos and human and syn-thetic hair extensions.HAIR TECHNICAL: Hair color, foiling, highlights, lowlights, fulland partial baylage, hi lift blonding, texturizing, perming, bodywaves and thermal straightening. SPA: Facials, waxing, nails, massage and body treatments.


3290 Northside Parkway NW | Suite 200 | 404.835.9600© MMX Sotheby’s International Realty Affiliates, Inc. All Rights Reserved. Street in Saintes-Maries, Van Gogh,

used with permission. Equal Housing Opportunity. Each Office Is Independently Owned And Operated.

Office: 404.974.4420 | www.atlantafinehomes.com

Jim Glover Group, Inc.If you are selling your home, I amdedicated to using every possiblemarketing tool needed to get your homesold. My goal is to provide my clientswith a superior level of service andresources to make informed decisionswith your real estate purchases.

As a Cobb native, my network andknowledge of the metro Atlanta areaproves beneficial in purchase and salestransactions. As a member of TheLuxury Home Marketing Institute, I amconstantly networking with area agentsand affiliates.

• Fifteen Years Experience• Coauthor, Marietta 1833-2000• Sixth-generation Mariettan• Cofounder, Marietta Pilgrimage

Christmas Home Tour

Though his boutique has taken

over much of his business, resi-

dents still give a nod to the spa at

Tony Hoops’ Satoria as the best in

Cobb. Perhaps it’s his immense

knowledge and care that lets

clients know they will get the ut-

most treatment in massage and fa-

cials. Hoops is passionate when it

comes skincare and the beauty

products he carries in the boutique

and spa. Only organic, natural

products stock the shelves at Sato-

ria, and he advocates using such

products for a healthier lifestyle.

“All natural is the way to go,”

he says. “It’s very important. We

preach that a lot here.”

Hoops’ background as an en-

tertainer carries over into his per-

sonality as a boutique and spa

owner—he’s charming and ap-

proachable.

“Customer service is every-

thing,” said the singer who has

worked with stars such as Dolly

Parton, Elton John and Jasmine

Guy. “Customers see me as a

friend, not a store owner.”

In addition to a wide array of

facials and massages, Satoria of-

fers waxing, make-up applications

and microcurrent facial and body

sculpting.

Best Spa

Satoria Boutique & Spa800 Whitlock Avenue NW, Mariettawww.satoriaboutique.com770.429.8307

BEST OFCOBB



[email protected]

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Best BandThe Goodbye Machinefollow them on facebook

BEST OFCOBB

You may know them as The Goodbye Machine. Reeves, an at-

torney with Garrett McNatt Hennessey & Carpenter 360 in Ma-

rietta, and David Willingham, an assistant district attorney in

Cobb County, first hit the Marietta music scene in 2010, when

they stepped on stage for a gig at The Earl Smith Strand The-

atre. Since then, the duo have been dolling out an eclectic mix

of covers. How eclectic? Their two most popular covers are an

acoustic version of Britney Spears’ “Hit Me Baby One More

Time,” and the Guns & Roses’ classic “Patience.”

“We try to play fun songs that people like to hear, but not nec-

essarily conventional acoustic cover band standards,” Reeves

says. “We sell ourselves on the fact that we can adjust to any

event and make it better, from a rowdy bar crowd to back-

ground music at a fundraiser.”

This past summer, they played the “Summer of Blue Skies

Music Festival” at the Mable House Amphitheatre in Mableton.

“We truly felt legitimate and accomplished to play there,”

Reeves says. “Even if we are just a small town act, it is a dream

to do what we are doing.”

With some original material on tap, The Goodbye Machine

plans to cut a CD in the near future. Until then, if you have a re-

quest, catch them at one of their two favorite local haunts, The

Strand or Johnnie MacCracken’s.

Struggling artists by night; success-ful attorneys by day. It’s a strategythat works for aspiring musiciansBert Reeves and David Willingham.


Bert Reeves, left, andDavid Willingham atthe Blue Skies Concertthis summer.


ORK


N OO R T HCOBB ORRNEW YORKK

William Entrekin’s paintings may hang in galleries across the globe, but he is just ashappy painting from his home in Acworth.

BEST OFCOBB


That was until his aunt gave him a paint by numbers set.

His artistic direction changed again after he met an old

artist named Richard Sturges, who mentored Entrekin in

the finer art of painting.

These days, Entrekin finds most of his inspiration in the

sights and sounds surrounding his Acworth home. For ex-

ample, his latest piece is a large egg tempera of the old Ac-

worth depot, which years ago was cut in half and moved to

where it stands today.

“My work comes from the heart,” Entrekin says. “I need

to be moved by something – knocked off my feet before I

can start painting. If I could just do one painting that con-

veys the feeling that I have, I would be a happy camper.”

One of his most cherished pieces was sold at Christie’s in

New York City.

“To think that my work was hanging with some of the

great American masters was a great compliment.”

This year, some 40 pieces of Entrekin’s work from the

1970s to the present will be honored with a major exhibit at

The Morris Museum Of Art in Augusta, May 11 through

July 21.

As a child, William

Entrekin spent hours

drawing.

Best ArtistWilliam Entrekinwww.williamentrekinartist.com



Saddle up for the super-sized burgers at

RED EYEDMULE

BEST OFCOBB


Co-owner Sabra Wessel ofAcworth is excited about thehonor and it shows. Oppositepage: The Sloppy Slaw Burgerfeatures seven ounces ofblack angus ground chuckserved on buttered and grilledTexas Toast and also featureschilli, cheese and cold slaw.


1740 Old 41 Highway Kennesaw, Georgia

Visit Gaines Park and enjoy the warmth

of a family-owned senior living community.

BEST OFCOBB

The burgers here are without peer. Owners Joe Wood and

Sabra Wessel start with Black Angus chuck in a mix of 81

percent lean and 19 percent fat. The meat is seasoned with

kosher salt, pepper and “six or seven” other spices that are a

Mule secret.

Hand formed into a ball then hand-pressed flat, the six-

ounce patties sizzle on a flat top before being plopped on but-

tered and grilled Texas toast. Customers can choose from

three cheeses and other goodies for toppings.

But for a gustatorial pleasure bomb, it’s the Sloppy Slaw

Burger. Oozing with a chili-like concoction of ground beef

and chorizo sausage called Sloppy Jimmy, melted sharp

cheddar and a slaw of red and green cabbage, carrot and a

rice vinegar and mayo dressing, it’s savory, juicy and com-

pletely satisfying .

“You get that sweet from the slaw, some heat from the

chorizo, and the sharp cheese cuts into the heartiness of the

beef,” Wessel said.

Be warned: this is at least a six-napkin meal. Marietta resi-

dent and culinary connoisseur Alton Brown gave the Jake’s

Sloppy Slaw a shout-out on Food Network on the “Messy”

segment of “The Best Thing I Ever Ate.”

The Mule offers other specialty burgers, too. Another

standout is the Sassy Senorita, which sports chargrilled

jalapenos, applewood smoked bacon and Sloppy Jimmy on

one of the beef patties.

Open Monday through Saturday for breakfast and lunch,

The Red Eyed Mule is a cash-only establishment.

Best BurgerThe Red EyedMule1405 ChurchStreet ExtensionMarietta678.809.4546www.theredeyedmule.com

It’s small, unassuming and is

in an industrial area off the

beaten path. But if you’re a

burger fan, The Red Eyed

Mule is definitely worth seek-

ing out.


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There is something magnetic

about Audrey Waters.

It’s the smile on her lips, the sparkle in her

eyes, the way she makes you feel as though

whatever you are saying is one of the most fas-

cinating things she has heard all day.

Her personality is the major reason this

year’s Best Bartender got her job, said Chicken

and the Egg owner and chef Marc Taft.

“When she was hired she had zero experi-

ence. But she came across as very warm. You

just instantly liked her,” Taft said. “She picked

up the skills really fast, and pretty soon she

started filling up the bar.”

A little more than a year ago Waters was the

manager of a team of Ultimate Fighting Cham-

pionship mixed martial arts fighters. But her

love of one-on-one interaction with people

prompted her to consider a career change.

“I went out on a limb, and here I am,” she

said with a smile from behind the polished bar

at the restaurant.

In her view, aside from being proficient at

the tricks of the trade, what makes a bartender

good “is being able to adjust to different types

of people and know how to crack a good joke.”

She said she’s “pretty traditional as far as my

drinks, but the thing I enjoy most is making

something like a gimlet and putting a little

twist of my own in it.”

As most bartenders do, Waters hears a lot of

stories from her customers, including some

that are not entirely happy.

“If I can stand there and talk to them and

make them feel better about their situation I

will do it. But I don’t want them dwelling on it

so I will give them an opportunity to change

their attitude by seeing something positive,”

she said.

“She’s an old school bartender,” Taft said.

“She listens and makes people forget their

troubles before they leave.”

BEST OFCOBB

Best Bartender

Audrey WatersChicken and the Egg800 Whitlock Avenue, Marietta 678.388.8813www.chickandtheegg.com


If mountains could talk…well,

this one could tell a story.

Kennesaw Mountain, one of Cobb’s and metro

Atlanta’s icons, stretches over 1,800 feet towards

the heavens and has a history and legacy as rich

as the fertile soil at its base.

No one knows how far back in time this moun-

tain has been used by local inhabitants or what

groups of people have gathered there. Some

records date back to 900 AD when the ancestors

of the Creek people lived on the mountain.

Through the years, the mountain has seen its

share of changes. Most notably, in recent history,

Kennesaw Mountain was the site of the Battle of

Kennesaw Mountain during the 1864 Atlanta

Campaign of the American Civil War, in which

the Union forces of General William Tecumseh

Sherman launched a bloody frontal attack on the

Confederate Army of Tennessee, which was com-

manded by General Joseph E. Johnston.

That battle became significant in Civil War his-

tory. More than 60,000 soldiers were killed,

wounded or captured during the battle. After-

wards, Sherman began his bloody assault on At-

lanta and the rest of the South.

Later, in the 1930s, the mountain and its sur-

roundings were carved out into a national battle-

field park where today thousands of people take

advantage of the trails to enjoy the beauty each

year.

BEST OFCOBB

Best Old Thing

Kennesaw Mountain

Thousands offolks enjoy themountaineach year, in-cluding thesehikers. Fromleft, MellisaWorley of Ken-nesaw, LeighAnn Rapp ofMarietta andLiza Monroe ofMarietta.



BEST OFCOBB

Foodtruck phenom


The food truck phenomenon was a little

late in coming to Cobb, but when it did, it

spread like wildfire. In 2012, folks who didn’t want to

make the trek into Atlanta to enjoy the diverse menus served

from a mobile kitchen could suddenly get the full food truck ex-

perience much closer to home.

Cobb also proudly became home base for some of the newest

entries in the food truck line up, such as Happy Belly and

Freckled and Blue.

Three main sites in the county quickly established themselves

as a regular stop for the roving band of food vendors to offer

their wares from April through late fall. Happy Belly made it a

point to hit all of them, much to their fans’ delight.

Once a month on Mondays, Paper Mill Village in East Cobb

hosted trucks like Brian’s Texas Hots, WOW!. In Kennesaw,

Dinner at the Depot at Depot Park on Cherokee Street on Mon-

days brought trucks like Champion Cheesesteaks, Tex’s Taco,

Press for Time Paninis and the Pup Truck.

Perhaps the biggest and most successful of these is Smyrna

Food Truck Tuesdays at Taylor-Brawner Park, at times attract-

ing more than 1,000 hungry customers. Some of the most popu-

lar trucks on the scene could be found there, including Ibiza

Bites, King of Pops, Yumbii and Yum Yum Cupcake.

Best New ThingFood Trucks

All the food trucks havewebsites, though, it mustbe noted they allopen seasonally.

Smyrna’s FoodTruck event at theTaylor-BrawnerPark, picturedhere and oppo-site page, hasbeen the mostsuccessful.


One of the most modern theatres outside

the city of Atlanta when it opened in 1935,

The Strand continues to be a centerpiece of

the historic Marietta Square. Saved from near

demolition in 2002 by an organized commu-

nity group, The Strand holds a special place

in the heart of a community defined by its

history.

And despite a down economy, the vaunted

landmark remains a magnet for support.

“The Strand has always received a great

deal of support from the community,” says

Andrew Cole, events manager. “This year has

been no different. We’ve seen more dona-

tions, more rentals and more attendance, as

the theatre becomes a more proven facility in

the public’s eyes. We haven’t finished com-

piling our 2012 numbers yet, but we’ve no-

ticed higher attendance and a greater number

of guests attending shows from all around the

metro area.”

This year saw a number of memorable

plays hit the stage, including performances

by resident musical theatre group the Atlanta

Lyric Theatre. The Strand also remains a des-

tination for local producers looking to show-

case their own performances.

This year will be no different. Along with

more performances by The Lyric, The

Strand’s classic movie series will continue to

be a mainstay. It also plans to produce “Steel

Magnolias,” featuring a cast of local celebri-

ties. In March, local philanthropist Steve

Imler will produce another high-energy musi-

cal revue with a classic Las Vegas theme.

Best Place to Watch a Play

The Earl Smith Strand Theatre117 North Park Square770.293.0080www.earlsmithstrand.org

BEST OFCOBB

You want

history; the Earl

Smith Strand

Theatre has

history.


EarlReece,

executivedirector

of thetheatre.


The City of Smyrna and Georgette Lake andCompany present the First Annual

City of Smyrna

Sunday, Feb. 17, 2013 • 12pm – 5pmRide the Marietta Trolley between locations,

visit with local vendors and plan your wedding all in one day!

DOOR PRIZES, FOOD TASTINGS, FASHIONSHOW AND EDUCATIONAL SEMINARS

DDJJ EERRUUPPSSHHUUNN667788--994499--88773388

http://smyrnabridalshow.wix.com/smyrnabridalshowCome see how you can have the wedding of your dreams

for $5000 or less at these venues.

Goodie bags to the first 100 brides!

Pick up a

MAGAZINEpresented byCobb Life

at the Event!

BEST OFCOBB

Husband and

wife team Barbara

and Jimmy Russell

know a little something

about a good meat and

three, and that’s why

their down home diner

swept the category.

Since 1971, Marietta Fruit Company has been serving up a ro-

tating daily menu of mains, sides and homemade pies to hungry

Cobb County residents, and they’re still at the helm of the

restaurant today.

With a loyal customer base, who followed them from their

original location to the new one just off Whitlock Avenue in

2000, and a fresh crop of newcomers arriving everyday, Mari-

etta Fruit Company is a true local staple. The Russells seem to

have learned each and every one of their customers’ names and,

yet, still have time to serve up traditional southern fare at

1970s prices.

From baked chicken, fried cod and gravy smothered steak

patties to mustard greens, mashed potatoes and creamed corn,

the Marietta Fruit Company feels a little like sitting down in

grandma’s kitchen for a family meal. And, the meat and three,

with a biscuit or cornbread, is under $5 — just be sure to bring

cash because they may call their customers “hun,” but they

don’t take credit cards. Now that’s some southern charm, y’all!

Best Meat and 3Marietta Fruit Company785 Whitlock Ave. SWMarietta770.428.6850


Best Gift Shop

Wild Blossoms4819 Main St., Acworth770.529.2620www.acworth.net/wildblossoms

Need that perfect gift in a hurry? Looking for an alternative to

those big box retailers or the mad rush of the mall? Well, look no fur-

ther than Wild Blossoms. For 14 years, owner Elise Martin and her

team have been providing a welcome respite from the crowded hustle

and bustle of typical suburban shopping—and they’re doing it in a

quaint little shop nestled in the heart of historic downtown Acworth.

Although Wild Blossoms has evolved over the years from a focus

on antiques and original art to an emphasis on gifts and home acces-

sories, the friendly atmosphere of the shop hasn’t changed at all. “We

strive to be customer focused,” Martin said. “We want people to have

a pleasant shopping experience here.”

There’s something for just about anyone at Wild Blossoms. They

sell a wide range of gift items, from oil infusion lamps, wine acces-

sories and personalized cups to jewelry, scarves and handbags. They

even have a plethora of unique baby and toddler items that are popu-

lar with the mommy set. Between its congenial customer service and

distinctive gift items, it’s no surprise people keep coming back to

Wild Blossoms for more, or that they were voted Best Gift Shop by

Cobb Life readers. Cobb Life January/February 201352

BEST OFCOBB



Watching any

Football in January?

Whether you're

a host or a guest,

don't forget the WINGS!

32 flavors...

something for everyone!

No muss...no fuss!

OR, BETTER YET -

Enjoy the game at

"The Wing"!

www.wildwingcafe.com/marietta

Wild Wing Cafe2145 Roswell Rd.

Marietta, GA 30062(770) 509-9464


Who has Cobb’s best barbecue can be a hotly con-

tested issue among devotees of smoked meat, as the

county has many worthy contenders for the crown.

Our readers have given the nod to Dave Poe, whose eponymous ‘cue joint

on Whitlock Avenue has been packing them in for years.

It’s hard to pick a favorite of all the meats on the Poe menu. This is one of

the few places I know that offers both baby backs and St. Louis style

spareribs, both equally impressive in flavor and tenderness.

Poe’s pulled pork is second to none. Like the ribs, it needs no sauce to en-

hance palatability. There is an art to getting the meat just smoky and tender

enough to enjoy on its own, and as a former competition cooker, Poe has this

down pat.

His beef brisket, beef short rib and pork butt stay on the smoker for 16

hours, while the ribs are on for six. Poe’s rib rub has 18 ingredients, including

white and brown sugars. The butt rub is the same mixture only minus the sug-

ars.

For those in the mood for something different, there are Poe-taters, baked

potatoes loaded with smoked pork, chicken or brisket.

And let’s not forget the Redneck Lasagna. Poe takes a plate of what may be

one of the most delicious versions of mac n’ cheese in the metro area and

covers it with Brunswick stew. The mac ‘n’ cheese recipe originated with one

of his former partners and subs rigatoni pasta for the more commonly used

elbow mac.

Best BBQ

Dave Poe’s BBQ660 Whitlock AvenueMarietta770.792.2272www.davepoes.com

BEST OFCOBB


BEST OFCOBB

However you like it, Dave is ableto please. Here he gets his fa-mous smoker going to serve upsome tasty ribs.

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New development - Garden of Devotion Special Pricing Available

Please call or stop by office for details.


CELEBRATING AT SEED A

SENSATIONAL IDEA

From left, Karen Nissenbaum of East Cobb and Cindy Fegley of Roswell enjoy their holiday celebrations late last month. Oppositepage, Chef and Owner Doug Turbush.

BEST OFCOBB



Seed Kitchen & Bar opened in November 2011 in the

Merchants Walk shopping center at Johnson Ferry and Roswell

roads.

Though at first it was dinner only, Seed quickly became so popular

that owner and executive chef Doug Turbush began lunch service

several weeks before he had planned.

That enthusiastic reception by customers has been ongoing. Many

think Seed is the best place to celebrate any occasion, from life mile-

stones like birthdays and anniversaries to something as simple as a

reunion of old friends.

It’s easy to see why. Seed’s interior is sleek and stylish, with a sub-

way-tiled bar and lounge area and lots of light, white and blond

woods in tables, chairs and flooring, and a floor-to-ceiling bookcase

filled with cookbooks behind the chef’s table at the edge of the open.

Seed’s declared culinary style is modern American. The menu isn’t

extensive, but quality of ingredients, consistently good execution

and especially Turbush’s savvy use of spices and Southeast Asian

and Latin flavors make Seed a true standout.

The restaurant also boasts one of Cobb’s most inviting bars with

an impressive selection of top-shelf liquors, carefully chosen wines

and craft beers.

But it’s the attention to detail that truly makes a celebration memo-

rable. In addition to offering excellent service, Seed personalizes the

celebratory experience by printing a special version of the day’s

menu for the occasion.

“We’ll print a person’s name at the top of the menu and wish them

a happy birthday, happy anniversary, or whatever,” Turbush said.

“As we take the reservation we always ask if they are celebrating

anything special so we can have the menus ready. People just love

it.”

Best Place to Celebrate

Seed Kitchen & Bar1311 Johnson Ferry Road,Marietta 678.214.6888www.eatatseed.com



BEST OFCOBB

Fried chicken is an American staple,

particularly in the South. So whatever fried chicken gets the

nod from readers as the best in the county is bound to be

superlative.

Perhaps appropriately, the restaurant called Chicken and

the Egg is serving up our readers’ choice. Chef and owner

Marc Taft starts with chicken from Ashley Farms in North

Carolina, where the poultry are sustainably raised, given no

hormones or antibiotics and allowed to roam free within a

temperature controlled, stress free environment.

The day Taft orders it, the chicken is processed by hand

and sent to his kitchen door, where it goes through two ses-

sions of brining.

“One is to seal

in the moisture,

which takes 12

hours. The second

brine is just but-

termilk and a dash

of hot sauce, and

that lasts 24

hours,” Taft said.

“It’s a play off my

grandmother’s chicken.”

What emerges is a moist and tender product that is double

dipped in seasoned flour and buttermilk rather than an egg

mixture. “When you use an egg batter the meat steams in-

side the crust, which acts almost like a helmet. The crust

will then slide right off the chicken,” Taft said.

Fried in 100 percent canola oil that is completely preser-

vative free, this delectable fowl has been one of the stars of

Taft’s menu from Day One. In its current incarnation, it is

paired with waffles, whipped sorghum butter and “all day”

braised collard greens.

Best Fried ChickenChicken and the Egg800 Whitlock Ave.Marietta678.388.8813www.chickandtheegg.com

Chicken and The Egg Owner and Chef Mark Taft hasreason to be proud of his fried chicken.


BEST OFCOBB

Depending on the day, it’s

hard to tell what’s on Holly Comer’s

to-do list. As CEO and executive direc-

tor of the YWCA of Northwest Geor-

gia, you’d think that projects like

working with her staff and volunteers

to finish the YWCA’s capital campaign

to renovate the only domestic violence

shelter in Cobb County would be press-

ing enough.

Think again.

Her extracurricular to-do list is one

for the books. For example, she cur-

rently is co-chairing the Cobb Chamber

of Commerce’s Cobb Youth Leader-

ship, while also co-chairing member-

ship for the local Kiwanis Club chapter.

And if that wasn’t enough, she also is

vice chair of the Veteran’s Celebration,

sponsored by the Cobb County Repub-

lican Women’s Club and a member of

the steering committee for Honorary

Commanders Alumni Association. And

don’t forget her recent appointment by

Gov. Nathan Deal to serve on the Com-

mission on Family Violence. This, after

she served two years on the Cobb

County Transit Authority Board and

co-chairing the Field of Flags, which

honored the 10th anniversary of 9/11 at

Kennesaw Mountain.

Comer says a typical day involves

balancing work, volunteer initiatives

and family, just like everybody else.

“I truly believe even if you are in the

nonprofit sector you have to find a way

to give back to your community that

gives so much to your organization and

those you and your staff serve. That’s

why I stay involved in volunteer organ-

izations. We all have to find our pas-

sions and make a difference in our

community. Each day is filled with new

challenges. It’s never dull.”

Best Volunteer

Holly Comer CEO & Executive Director,YWCA of Northwest Georgia



Clockwise from top left: Heirloom Tomato salad at Broad StreetGrille. A room at the Chattanoogan Hotel. The glass bridge lead-ing to the Bluff View Arts District. A rental bike. The ChattanooganHotel, and its pool.


As I’m whizzing across thepedestrian bridge in Chattanoogaon a bicycle, wind tousling my hair, the great ex-

panse of river beneath me, the sun settling into the moun-

tains and a landscape of interesting architecture just beyond,

I feel simple, breathe-it-all-in joy.

Every time I visit Chattanooga, I fall in love with it a lit-

tle more. The thriving city keeps growing, but not sprawling

out haphazardly like some cities tend to do. The extremely

pedestrian-friendly city is very well-planned, with an attrac-

tive design that exudes an artsy and eco-conscious vibe. The

farm-to-table movement is gaining traction, and dozens of

trendy boutiques and galleries with unique finds dot the

streets.

Biking is an excellent way to explore the city’s many

treasures, and The Chattanooga Bicycle Transit System,

which was launched in July 2012, makes that an easy task.

The system allows visitors and residents to rent bikes from

over 30 stations throughout the city — so you don’t have to

worry about parking your car and on bikes you can easily

stop to see any sight along the way. And you’ll want to stop

B Y S T A C E Y L . E V A N S

charmed byChattanooga


often. In addition to the riverfront vistas, there is art in every

nook and cranny of the metropolis, and an abudance of eye-

catching storefronts. Much of the architecture will also make

you pause; homes and buildings range from the historic to the

sleek and modern.

W H E R E T O S T A YOften what makes a vacation special is not just the sights you

see, the food you eat or the experiences you have — it’s the peo-

ple. This ‘new’ Chattanooga still maintains its Southern friendli-

ness, but is infused with a cosmopolitan / European vibe. I

experienced this throughout the city, as well as in the superb

staff at The Chattanoogan, the only AAA Four Diamond-

rated hotel in the city. The hotel clearly takes pride in employees

they hire. From giving tips on where to dine, how to get around

and just general helpfulness, the courteous staff made sure my

vacation went as smoothly as possible.

If you just want a weekend to get away from the outside

world, The Chattanoogan is the perfect place to hibernate. The

beds are uber-comfy, the food at the hotel’s Broad Street Grille

is phenomenal and a full service spa is on site. The spa includes


a sauna, steam room and indoor pool, which

are available to all guests. The hotel’s bar,

The Foundry, features live music on Friday

and Saturday nights and has pool tables and

shuffleboard. If you stay in one of the moun-

tain-view rooms, you can witness a spectacu-

lar sunrise or sunset over the mountains.

The Broad Street Grille restaurant embod-

ies the city’s farm-to-table movement, using

only local ingredients from farmers markets.

Because of that, the menu changes weekly or

sometimes daily. The freshness, quality of in-

gredients and expertise in the kitchen were

evident in every bite I took of an exquisite

dinner. I suggest asking to be seated at the

Chef’s table and letting your taste buds ex-

plore something new, chef’s choice.

The cocktails are also stellar; the bar is

known for its extensive selection of martinis.

The Sunday Champagne Brunch is like no

brunch you’ve had before. While it’s buffet-

style, it’s not your typical buffet brunch. Here

you’ll find delectable gems like fried green

tomato poached eggs (which I could eat all

day) and cheese blintzes served with peach

compote. You can find anything your palate

craves here.

If you do want to venture out, the hotel is

about nine blocks from the riverfront district,

but you may see that as a plus because it’s

quieter and the pleasant walk may lead to dis-

coveries you may otherwise overlook. There

is a bike station right outside the hotel for an

even quicker journey downtown.

W H A T T O S E E /W H E R E T O G OThe city’s well-known attractions — Rock

City, Ruby Falls, the Tennessee Aquarium

and IMAX are all safe bets, but if you’ve

been there, done that, there is plenty more to

explore. I suggest venturing to the city’s

south side, near the Chattanoogan, for an

eclectic mix of shops and restaurants. Under-

going revitalization, it has an artsy/ hipster/

trendy vibe.

For a more upscale art scene, trek over to

the Bluff View Arts District near the river. In

addition to The Hunter Museum, the area has

several galleries and restaurants housed in

Victorian architecture. The district also has a

small ‘art park’ with interesting sculptures as

well as a great view of the city. If you venture

there, you’ll probably be enticed by the whiff

of the fresh-baked bread emanating from

Bluff View Bakery. Stop in for some fresh-

baked artisan bread. Rembrandt’s coffee

house is also a great spot to relax and enjoy a

cup of java or tea.

If you want to journey off the beaten path

a little, or have a craving for the best waffles

you’ll ever eat, get someone to point you to

the way of Aretha Frankenstein’s. This eclec-

tic, unusual restaurant is famous for its deli-

cious waffles. We had the Elephants Gerald, a

Photo courtesy of Chattanooga Convention & Visitors BureauThe Hunter Museum overlooks the Tennessee River.




perfectly fluffy and crispy Belgian waffle

smothered with vanilla ice cream, pecans, syrup

and dusted with cinnamon. It was perfection.

We rode bikes across Walnut Street pedestrian

bridge and docked them at the nearest station,

then walked through several neighborhoods to

get to Aretha’s. I would recommend driving for

less of a hassle, or biking all the way and pay-

ing the overtime fees. But however you go, it’s

worth it. To avoid the morning crowds (and

long wait), you may want to go for a mid-after-

noon snack as we did.

T I P S : Go to the aquarium and IMAX on

Sunday for less crowds. The Hunter Museum is

free on the first Sunday of the month. It has two

parts, a sleek modern building, which is a work

of art itself, with spectacular views, and the his-

torical mansion, which is interesting in itself.

Spoil yourself with the Ruby Falls Hydrating

Treatment at The Chattanoogan’s spa. It is 80

minutes of bliss. But I recommend booking an

evening appointment rather than a morning one

as I did. I was so relaxed after the treatment I

didn’t want to do anything afterwards but soak in

the tranquil state. And after a day of biking, the

massage would have been even more soothing.

A L S O C H E C K O U T :>Terminal Brewhouse for fresh, tasty Ameri-

can fare served up in a historic building with an

interesting history. www.terminalbrewhouse.com

>3rd Deck Burger Bar on the Southern Belle

for casual lunch with a view.

http://chattanoogariverboat.com/3rd-deck-burger-bar

I N F O R M A T I O N : The Chattanoogan Hotel, (800) 619-0018

www.chattanooganhotel.com

Chattanooga Convention & Visitors BureauTennessee Aquarium's penguins playingwith a trick-or-treat pumpkin.

Chattanooga Convention & Visitors BureauThe gorgeous rock formations at Rock City Gardens are spectacular any time of year.


Want to go further?

new zealand (on a budget)Wellington is one city that has a ton more to offer than hobbits and orcs.

By Nick Perry


You'll find hobbit stamps on the letters,hobbit safety briefings on the planes,even shire beer at the Green Dragon

bar. With the recent release of "The Hobbit:An Unexpected Journey," New Zealandhopes to reclaim some of the Middle-earthmagic that helped boost tourism after thesuccess of "The Lord of the Rings."Whether you're a fan making a pilgrimageto the city where the films were made, oryou have no interest whatsoever in dwarfsand goblins, there's plenty to do in Welling-ton. For free.

Consider yourself warned. Wellington hasa well-deserved reputation as one of thewindiest cities in the world, and not only be-cause of all the politicians. But on a calm,sunny day the waterfront is hard to beat.You can start at the bars and restaurants atthe northern end and finish at the beach inOriental Bay. A brisk hike uphill through thecity will also take you to the native bush andflower displays at the Botanic Garden andgive you a view over the city and harbor.

New Zealand's national museum Te Papa(pronounced tay paah-paah) is well worth avisit. It has a large, open feel inside and thecurators aren't afraid to use unusual juxta-positions, color and height to make a strongvisual splash. You'll learn some of the his-tory of the country's indigenous Maori.

This is one for the Tolkien fans. Namedafter an oversized New Zealand insect,Weta Cave is located in the heart of direc-tor Peter Jackson's film empire in Miramar.Many of the costumes and special effectsfor his movies were created at the adjacentWeta Workshop and Weta Digital. The caveitself has figurines and memorabilia. fromthe movies and a half-hour video. There is,however, a limited amount to see. Thosewho aren't fans might want to skip the caveand keep heading out east to ruggedBreaker Bay beach (warning: some parts ofthe beach are a haunt for nude bathers) orto the more sedate Scorching Bay beach.Fans may also want to explore the Miramarpeninsular some more to see if they canspot some of the filming locations used byJackson.

It's a serious climb or bike ride to the top ofMount Victoria, which is 196 meters (643feet) above sea level. But at the lookoutthere are stunning views over the city andharbor. Across in the other direction, youcan look out over the airport and ocean.And yes, Mount Vic, as it is known locally,was one of the locations used in the filmingof the "Rings."



editor ia l ca lendar

FEB. BRIDAL ISSUE dresses rings and more

MARCH 20 Rising Stars Under 40

APRIL The Man Issue style, cooking and more

2013 is shaping up to be another exciting year

for us here at Cobb Life magazine. Below is a brieflook ahead at some of our issues. If you have anyarticle ideas, feel free to contact us at [email protected]

COMING IN FEB

OUR BRIDAL ISSUE!


i g h l i g h t sA closer look at events and activities throughoutCobb County in January and FebruaryH

>>GEORGIA YOUTH SYMPHONY ORCHESTRA & CHORUS CONCERTSee the 400 students of the Georgia YouthSymphony Orchestra & Chorus demon-strate their remarkable talents at the Bai-ley Performance Center at KennesawState University. The concerts includethree full orchestras, a string orchestra,percussion ensemble, jazz ensemble, andchorus. The Georgia Youth Symphony Or-chestra & Chorus performs on February 9at 3 p.m., and February 10 at 4 p.m. and7:30 p.m. All tickets are $5.Information: 770.429.7016 or www.geor-giasymphony.org

>>STEEL MAGNOLIAS There are fewplays that can really capture the heart andsoul of southern living, and it’s hard toimagine one better than “Steel Magnolias.”Named for the strength of steel and thedelicacy of flowers, “Steel Magnolias” is afunny and at times heartbreaking look in-side the lives of six southern women.“Steel Magnolias” performances are Janu-ary 17 to 19 at 8 p.m., and January 20 at 3p.m. in the Earl Smith Strand Theatre onthe Marietta Square. Ticket prices are $25.Information: 770.293.0080 or www.earl-smithstrand.org

>>JAMES GREGORY “FUNNIEST MANIN AMERICA” James Gregory does nottip-toe through life as if he's walking onbroken glass or egg shells. That style isevident on stage as well.

The absence of vulgarity sets Jamesapart and his stories are carefully craftedart. James Gregory’s show “Funniest Manin America” is February 2 at 7:30 p.m. inthe Earl Smith Strand Theatre on the Mari-etta Square. Individual ticket prices are$27, and Gold Circle patron tickets are$35.Information: 770.293.0080 or www.earl-smithstrand.org



>>BEAUTY AND THE BEAST The West Side ElementarySchool Drama Program presents the classic “Beauty and theBeast” on February 5 and 7 at 7:30 p.m. at the Earl SmithStrand Theatre on the Marietta Square. Tickets are $10.Information: 770.293.0080 or www.earlsmithstrand.org

>>BEEHIVE Created by Larry Gallagher, “Beehive” is a high-energy musical revue tracing the coming-of-age of women’smusic through dozens of popular hits by girl groups and solosingers of the 1960’s. The Chiffons, The Supremes, Tina Turner,and Aretha Franklin are just some of the 60’s pop stars por-trayed by the super-talented cast. Hear such favorites as “MyBoyfriend’s Back,” “One Fine Day,” “Where the Boys Are,”“Downtown,” “Proud Mary,” “(You Make Me Feel Like) A NaturalWoman,” and “Respect.” Atlanta Lyric Theatre presents “Bee-hive” on February 15, 16, 21, 22, 23, 24, and 28, and March 1and 3 at the Earl Smith Strand Theatre on the Marietta Square.Show times are 8 p.m. on Thursdays, Fridays, and Saturdays, 2p.m. on Sundays. IInformation: 404.377.9948 or www.atlantalyrictheatre.com

>>SHEN YUN – ANCIENT CULTURE REBORN Every legendhas its history. Every story has its truths. And the best are rarelyforgotten. For the past 5,000 years, China amassed a diverselegacy of heroes, myths, and values that still resonate in thepresent. Today, Shen Yun Performing Arts is reviving theessence of traditional Chinese culture in full color on stagesaround the world. Gorgeous backdrops extend the stage, trans-porting the audience to distant lands and eras. An orchestrathat combines Western and Chinese instruments like no other

accompanies the dancers with stirring scores. Shen Yun strivesto capture the spirit of traditional Chinese culture and its beliefs,bridging past and present in an uplifting, inspiring, and indelibleperformance. Shen Yun presents “Ancient Culture Reborn” onJanuary 5 at 7:30 p.m., and January 6 at 1 p.m. and 6 p.m.Ticket prices range from $50 to $150.IInformation: 770.916.2808 or www.cobbenergycentre.com

>>BRIAN REGAN Critics and peers agree that Brian Reganhas distinguished himself as one of the premier comedians inthe country. The perfect balance of sophisticated writing andphysicality, Regan fills theaters nationwide with fervent fans thatspan generations. It is the quality of his material, relatable to awide audience and revered by his peers, which continues togrow Regan's fan base. Brian Regan brings his comedy tour tothe Cobb Energy Performing Arts Centre on January 12 at 7p.m. Tickets prices range from $47.50 to $65.Information: 770.916.2808 or www.cobbenergycentre.com

>>SHATNER’S WORLD: WE JUST LIVE IN ITTelevision and movie superstar William Shatner will bring “Shat-ner’s World: We Just Live in It” to Cobb County. The two-hourshow takes audiences on a voyage through Shatner’s life andcareer, from Shakespearean stage actor to internationally-known icon and raconteur, known as much for his unique per-sona as for his expansive body of work on television and film.“Shatner’s World” is January 13 at 7 p.m. at Cobb Energy Per-forming Arts Centre. Ticket prices range from $36 to $123.IInformation: 770.916.2808 or www.cobbenergycentre.com


>>BRYAN ADAMS This concert provides a rare opportunityfor fans to see Bryan Adams as they've not seen him before– solo, acoustic, and intimate. Adams has sold over 65 millionrecords, toured six continents, and achieved #1 status in over40 countries around the world. With hits like "Cuts Like aKnife," "Summer of '69," "Kids Wanna Rock," "Can't Stop ThisThing We've Started," "(Everything I Do) I Do It For You,""Open Road," and most recently "Thought I'd Seen Every-thing," Adams' status as one of the great songwriters of ourtime has been solidified. Bryan Adams performs January 20at 8 p.m. in the Cobb Energy Performing Arts Centre. Ticketsprices range from $35 to $69.50.Information: 770.916.2808 or www.cobbenergycentre.com

>>MORRISSEYMorrissey is taking the stage once again fora U.S. tour. The former Smiths frontman will include both hisgreatest hits and new, unreleased songs on his tour set list.The singer parted ways with the Smiths in 1988, after startinghis career with the group in the early '80’s. Since going solo,Steven Patrick Morrissey has released nine albums, most re-cently 2009's "Years of Refusal." On Billboard's AlternativeSongs play chart, Morrissey has notched nine top 10’s, in-cluding two no. 1 hits, 1992's "Tomorrow" and 1994's "TheMore You Ignore Me, The Closer I Get." Morrissey performson January 31 at 8 p.m. in the Cobb Energy Performing ArtsCentre. Tickets prices range from $37 to $53.Information: 770.916.2808 or www.cobbenergycentre.com

>>RON WHITEComedian Ron "Tater Salad" White, bestknown as the cigar smoking, scotch drinking funnyman fromthe "Blue Collar Comedy" phenomenon returns to CobbCounty with his new stand-up show, “A Little Unprofessional.”

White has achieved two Grammy nominations, a GoldRecord, two of the top-rated one-hour specials in ComedyCentral history, a book that appeared on the New York TimesBest Seller List, and CD and DVD sales of over 10 million.Ron White performs on February 2 at 7 p.m. and 9:30 p.m. inthe Cobb Energy Performing Arts Centre. Ticket prices are $47.75 and $57.75. Or purchase admissionto the Ron White “200 Proof” VIP Experience with a variety ofbenefits.Information: 770.916.2808 or www.cobbenergycentre.com

>> ATLANTA BALLET’S DRACULAFor more than 100years, Bram Stoker's “Dracula” has haunted our days and in-habited our dreams. Back by popular demand, and just intime for Valentine's Day, Atlanta Ballet's take on this tale ofseduction and surrender returns with a gripping original scorecomplete with howls of wolves and haunting heartbeats,thrilling sets, sensuous costume, and eerily supernatural ef-fects. Atlanta Ballet presents “Dracula” on February 8, 9, 14,15, and 16 at 8 p.m., and February 9 and 10 at 2 p.m. in theCobb Energy Performing Arts Centre. Ticket prices rangefrom $20 to $120.Information: 404.873.5811 or www.atlantaballet.com

>>ATLANTA BALLET’S CINDERELLAThe classic rags toriches story of Cinderella returns this season. Charming chil-dren and adults alike, Atlanta Ballet breathes new life into thisclassic fairytale.Atlanta Ballet presents “Cinderella” on February 16 and 17at 2 p.m. in the Cobb Energy Performing Arts Centre. Ticketprices range from $18 to $43.Information: 404.873.5811 or www.atlantaballet.com

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The Marietta Pilgrimmage Tour Galatook place in late November at the FirstLandmark Bank in Marietta.The blacktie and preview party was a kick offevent for the annual Marietta Pilgrim-mage Tour of Homes. 1. From left, KelleyWeiner, Angela Poston, Laurie Gazaway andCassandra Buckalew, all of Marietta. 2. Theresa and Jon Jenkins of Marietta.3. Martha and Grover Dobbins of Marietta.

PHOTOGRAPHY BY

REID TRAYLOR

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SCENE Marietta Pilgrimmage Gala



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4. From left, Elise Goldstein, Delores Bowen, Daniel Shea and Paula Shea, all of Marietta. 5. John and Sarah Bullington of Marietta.

SCENEMarietta Pilgrimmage Gala

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6. From left, Steve and Leigh Pharr of Ken-nesaw with Delinda and Charles Kilgore ofKennesaw. 7. From left, Laing andMelinda Heidt of Marietta with Marlon andMilan Savic of Marietta. 8. From left,Connie Kirk, Laura Murphree and AnnWatkins, all of Marietta.

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SCENE Marietta Pilgrimmage Gala


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9. David and Sherry Freedman of Marietta.

SCENEMarietta Pilgrimmage Gala


HAVE YOU BEENSCENE?

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l imited edit ionitems at our

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1The OLLI Spooktacular Ball took place at Osher Lifelong Learning Insti-

tute at the Kennesaw State University College of Continuing and Profes-

sional Education. Held in October, the event not only served as a social

funcation, but graduates of the college also brought donations and can

goods to help local charities. 1. Cheryl and Bill Clements of Kennesaw. 2. Josie and

Robert Ignazito of Powder Springs. 3. Bobbie and David Wetzel of Powder Springs.

4. Gail and Leo Defranco of Acworth. 5. Kathleen and Pierre Maggia of Kennesaw.

PHOTOGRAPHY BY REID TRAYLOR

SCENE OLLI Spooktacular Ball

Cobb Life January/February 201376 5



SCENEOLLI Spooktacular Ball

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6. Fran and Jim Massa of Marietta. 7. Carol Makant of Marietta

and George Harris of Kennesaw. 8. Anne Fausett of Sandy

Springs and Bill Secreast of Marietta.


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SCENE OLLI Spooktacular Ball


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9. Marge and George Marchman of East Cobb. 10. Phyillis and

Bob Kostelnik of Marietta. 11. Joseph and Joan Coppolino of

Marietta.

11PHOTOGRAPHY BY REID TRAYLOR


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Cobb Travel & Tourism celebrated its 20th anniversary with a

party in November. The event took place at the Southern Museum of

Civil War and Locomotive History in Kennesaw. 1. Michelle Swann of At-

lanta and Holly Bass of Smyrna. 2. Reich Vornholt of Sandy Springs and Walter

Kiley of East Cobb. 3. Dr. Richard Banz of Acworth and Neely Young of Marietta.

4. Megan Stambaugh and Mark Goodman of Marietta.



SCENECobb Travel & Tourism Celebration

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Cobb Life Magazine reaches more than 83,000 readers an issue. Each magazine is published on high quality paper which provides a full-color, long-shelf product

guaranteed to be a great experience for our readers and advertisers. It is distributed in the Marietta Daily Journal, direct-mailed to high profile businesses and is available

at dozens of high-traffic racks throughout Cobb County.

Call today and make us part of your 2013 marketing plan: 770-795-4001


SCENE Cobb Travel & Tourism Celebration

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5. Nora Payne of Marietta, Ylan Sanders of Lawrenceville and Melissa

Legaux of Smyrna. 6. Bobby Thorpe and Al Martin, both of Kennesaw.

7. Kathy Young of Mableton and Amanda Sutter of Acworth.



8. Perry Tarleton of Lawrenceville, Sylvia Woolcock of Marietta and Willis

Blake of Acworth. 9. Jim Rhoden of Marietta, Jennifer Bennett of Smyrna and

Lisa Crossman of Marietta. 10. Stephanie Domanik of Acworth, Tommy

Holmes of Kennesaw, Danielle Blunschi of Marietta and Emily Hanbright of

Decatur.


SCENECobb Travel & Tourism Celebration

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cook and was taught by some of the best

women and men in the world – in my opinion –

how to cook, so I’m hoping that with my little

insights into what it’s been like moving to the

city, I can share with you a few of my favorite

recipes, mostly passed down from my grand-

mother. Sit back, relax and be prepared to pull

that cast iron skillet out of the back of the

kitchen cabinet, buy some bacon and figure out

exactly why gravy really does go well on

EVERYTHING!!!

With that being said, let’s

start with gravy.

- 1 cup of water- 2 Tbsp of all-purpose

flour- 1 whisk- Add salt and pepper

as needed

Anytime you cook meat,

the drippings can be used for

gravy. For example, Thanks-

giving turkey, fried chicken,

pork chops or bacon. (I can

already taste the biscuits and

gravy).

After you’ve removed the

meat from the frying pan,

sprinkle one to two table-

spoons of flour into the pan,

whisk it in quickly, reduce heat to low immedi-

ately, add one cup of water slowly, whisking at

the same time until it gets thick. Keep the heat

on low until after you’ve served the gravy.

Smother everything you can and enjoy!

For the mother of a 2-year-old not interested in

teaching her child a few cuss words, I guess it’s the

only way to go when someone

refuses to use their blinker and

pulls out in front of you or

asks you if Cairo is near

Macon because in their mind

that’s where “south” Georgia

is.

I’ve only been in the metro

area for a little over two years

now and it truly is amazing

how different the “big city”

life is compared to a small

town. To put it into perspec-

tive, Cairo is roughly 15 min-

utes north of Tallahassee, Fla.,

and home to about 9,000 peo-

ple in the city and 24,000 in

Grady County.

I’m not country in that I

ride horses on the weekend or

chew tobacco, but I do know

people who live in trailers, say

“ya’ll” pretty much every other word and some-

times my one syllable words turn into two.

But my absolute favorite thing about being from

the country is that I know how to cook, love to

r e f l e c t i o n s

By Lindsay Field

Bless your heartEver since moving to

East Cobb from the bumpkin

town of Cairo, pronounced

“kay-row,” I’ve found myself

saying “Bless your heart” on a

daily basis if not hourly.


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Cobb Life Magazine January 2013

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