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Letter from the Publisher
October is a month that begs us to slow down, savor, and gather around the table. As the air grows crisp and leaves begin to scatter, food becomes more than just fuel—it becomes comfort, tradition, and even a little celebration. This issue is our love letter to that spirit of the season.
We begin by highlighting a true gem in our local dining scene: Cork and Flame. Known for blending fine dining with an inviting atmosphere, it’s a reminder that a great meal is not only about what’s on the plate, but also about who’s across the table.
In the same spirit of artistry, we’re excited to share the story of food photographer Adrion Au, whose lens captures the beauty, texture, and life behind every dish. Her journey reminds us that food is an experience to be seen as much as tasted.
Of course, fall wouldn’t be complete without a little fun in the kitchen. This month, we’re highlighting hearty, layered sandwiches—perfect for cool afternoons and cozy weekends. These stacked creations are sure to inspire your next autumn meal.
And what’s October without a little celebration? Harlem is gearing up for the beloved Oliver Hardy Festival, a tradition that brings tens of thousands to the heart of downtown each year. From the lively parade to the laughter echoing through the streets, this festival honors Harlem’s most famous son while showcasing the charm, history, and community spirit that make our region so special. This fall, we invite you to taste, learn, and create alongside us. After all, food may bring us to the table, but stories keep us there.
JANA MORRIS, PUBLISHER @CSRACITYLIFESTYLE
October 2025
PUBLISHER
Jana Morris | jana.morris@citylifestyle.com
EDITORIAL COORDINATOR
Bailey Hall | bailey.hall@citylifestyle.com
PUBLISHER ASSISTANT
Michelle Parnell | michelle.parnell@citylifestyle.com
ACCOUNT MANAGER
David Marrero | david.marrero@citylifestyle.com
ADMINISTRATIVE DIRECTOR
Daniel Morris
CONTRIBUTING WRITERS
Angela Broockerd, Bailey Hall, Michelle Parnell
CONTRIBUTING PHOTOGRAPHERS
Adrion Au Photography, Chloé Giancola Photography, Janie Jones, Renee Meyer Dean Photography
Corporate Team
CEO Steven Schowengerdt
COO Matthew Perry
CRO Jamie Pentz
VP OF OPERATIONS Janeane Thompson
VP OF SALES Andrew Leaders
AD DESIGNER Mary Albers
LAYOUT DESIGNER Kelsey Ragain
QUALITY CONTROL SPECIALIST Marina Campbell Proverbs 3:5-6
inside the issue
business monthly
Forevermore Boutique Turns Two
Forevermore Boutique recently celebrated its second birthday! Owner Kennedy Sammons marked the occasion with a customer appreciation event, complete with exclusive sales, complimentary refreshments, and free gifts with purchase. Kennedy is filled with gratitude for the incredible support her boutique has received these past two years and looks forward to many more. Cheers to Forevermore Boutique for making fashion fun and community-centered!
Congrats, Dr. Gedrick!
Flex Health is growing its dedication to women’s wellness! Dr. Brooke Gedrick has joined The Menopause Society, furthering her commitment to helping women navigate life’s natural transitions with confidence and care. With this certification, Flex Health continues to provide personalized support tailored to every stage of life.
Celebrating Community at Georgia Farm Bureau
Georgia Farm Bureau’s Richmond County Office recently celebrated a ribbon cutting to mark their rejoining of the Augusta Chamber of Commerce and to welcome new agent Jordan Jones! Jordan hails from Tifton, GA, and brings three years of insurance experience to the team. When she’s not serving clients, she enjoys reading, church small group time, shopping, and hanging with her boyfriend and pup. We’re thrilled to welcome her to Richmond County!
Ubora’s New Free Little Library
Bookworms, rejoice! Ubora Coffee Roasters’ Evans café now has its very own Free Little Library book nook. Guests can cozy up with a latte and discover something new—or share a favorite read with others. Whether you keep, borrow, or leave a book, it’s all about creating community, one story at a time. Stop by, sip something delicious, and see what treasures you’ll find on the shelf!
Trunk or Treat at Triumph Tattoo Company
Get ready for a spooktacular evening at Triumph Tattoo Company’s 3rd annual Trunk or Treat! On Thursday, October 24, from 6–8:30 p.m., families are invited to stop by for candy, Halloween fun, and even themed temporary tattoos for the kids. It’s a safe, festive way to celebrate the season. Costumes encouraged, smiles guaranteed!
Happy Birthday Lucas!
A big happy 13th birthday to Lucas! He chose to donate to Columbia County Animal Services for his birthday - and thanks to his generosity, so many dogs will have full bellies. We are inspired by his kindness and grateful for the example he sets. Here’s to a birthday celebration that truly made a difference!
Cooking with Sweet Azalea
Sweet Azalea Gourmet Shop & Catering is bringing their kitchen to yours! Chef Bill Coxwell has launched a brand-new YouTube series, At Home with Sweet Azalea, where he shares some of his best recipes and cooking tips. It’s a delicious new way to connect with the flavors you love from Sweet Azalea - now just a click away. Find the series on YouTube at @SweetAzalea.
Scan to read more
Aurora Adeleigh Welcomes New Team Members
Big news from Aurora Adeleigh! They’ve welcomed three incredible creatives— Kellyn, Megan, and Will—to their team. With fresh talent in photography and videography, this powerhouse crew is ready to capture more epic love stories and unforgettable moments than ever before. Owners Calie and Justin are thrilled for what’s ahead with this dream team by their side. Here’s to new adventures, more weddings, and even more magic in the years ahead!
Towne Centre Nutrition Now Open
We’re excited to welcome Towne Centre Nutrition to the neighborhood! Owned by the Queen family—Scott, Brittany, and Hannah—this new spot blends nutrition with heart. From healthy meal replacement shakes to loaded energy teas, beauty drinks, and more, their mission is to uplift every guest and encourage active, healthy living. Stop by their new home at 4497-8 Columbia Rd in Martinez and feel the love in every sip. Scan to read more
the SAVORING EXPERIENCE
Pairing world-class cuisine with unforgettable wines
ARTICLE BY BAILEY HALL PHOTOGRAPHY BY CHLOÉ GIANCOLA PHOTOGRAPHY
In Evans, Georgia, Cork & Flame has become more than just a restaurant—it’s a culinary destination. Born from a beloved neighborhood wine shop and transformed into a fine dining experience, the restaurant blends global flavors, expert technique, and an award-winning wine program that rivals big-city establishments.
The story begins with The Vineyard, a wine shop founded by Roger Strohl. “It was almost like Cheers—a place where people could come for tastings and connect with fellow wine lovers,” recalls Dr. Sharad Ghamande, who started Cork & Flame with his business partner, Emile Cochet. Their vision was simple yet ambitious: create a wine-centric bistro that would draw people in and support wine sales.
What started small quickly revealed a bigger opportunity. “We found there was a market for fine dining in Columbia County that was untapped,”
Dr. Ghamande says. Exquisite food, thoughtful service, and an expansive wine list soon set Cork & Flame apart, leading to expansions and seasonal menus that highlight international flair.
From the beginning, fire was central to the restaurant’s philosophy. The kitchen leaned into wood-fired cooking, a style championed by Argentine pioneer Francis Mallmann and Spanish Basque chef Victor Arguinzoniz. “Wood cooking provides unmatched flavors and connects us to ancient traditions,” Dr. Ghamande explains. “The high, dry heat locks in moisture, resulting in tender meats and crisp vegetables.”
Today, Cork & Flame is celebrated for its elegant yet welcoming atmosphere. Guests enter through the wine shop, where shelves lined with hundreds of bottles invite exploration before dinner. Diners can choose a casual small-plates experience in the shop or settle into the main dining room for the full menu. Either way, the focus is on savoring—not rushing. “We pride ourselves on creating a memorable experience,” says Dr. Ghamande. “We want guests to feel special and leave with happy memories.”
The restaurant’s wine program is a true standout. With nearly 2,000 labels from more than 800 producers from over 25 countries, Cork & Flame has earned Wine Spectator’s Award of Excellence since opening and, for the past two years, its coveted Best of Award of Excellence—one of only 13 restaurants in Georgia to hold the honor.
Wine isn’t just served; it’s celebrated. Weekly tastings introduce guests to six wines from a featured region, while classes range from casual workshops to professional certification courses up to Level 3 WSET (Wine & Spirit Education Trust). Special wine dinners, hosted six to nine times a year, bring winemakers from Bordeaux,
Tuscany, Chile, Napa, and beyond. “Some of these experiences would rival anything in New York or Chicago,” Dr. Ghamande notes with pride.
The menu continues to evolve, blending creativity with comfort. Guests can expect an ever-changing selection of starters, entrées, and desserts, with offerings that keep things exciting and fresh. While specific dishes rotate, the restaurant has long been known for striking a balance between refined flavors and approachable favorites. One beloved staple that has never left the menu is the deconstructed apple pie—a true classic that continues to delight diners.
Wine pairings elevate each dish, and the approach is as dynamic as the menu itself. Classic matches might include oysters with a chablis or lamb with syrah, but the team isn’t afraid to experiment. At a recent wine dinner with Bordeaux’s Smith Haut Lafitte, for example, a delicate aged Grand Vin was paired with grilled octopus and squid ink risotto—an unconventional but stunning match.
Beyond the table, Cork & Flame thrives thanks to its loyal community. Since opening in August of 2018, Cork and
Flame has been grateful for the support of loyal customers, especially during the challenges of the pandemic. “Without them, we wouldn’t have such a strong wine program or even be here today,” Dr. Ghamande reflects.
Looking ahead, the team continues to innovate. They’re preparing to relaunch Inicio, a six-course chef’s tasting experience in an intimate setting. Upcoming events include a wine dinner with fourth-generation Champagne winemaker Chantal Gonet, a visit from Chile’s boutique VIK winery, and a festive holiday Champagne brunch featuring more than two dozen bubblies.
With its balance of culinary artistry, thoughtful service, and one of the Southeast’s most impressive wine lists, Cork & Flame has firmly established itself as a premier dining destination. “We continue to push boundaries with both food and wine choices,” Dr. Ghamande says. “Our goal is to create experiences worth savoring.”
Cork & Flame is located at 4414 Evans to Locks Road in Evans. Reservations can be made online at corkandflame.com or by calling 706-987-8221. The dress code is business casual.
CONTINUED >
ARTICLE BY MICHELLE PARNELL
PHOTOGRAPHY BY ADRION AU PHOTOGRAPHY
PHOTOGRAPHER ADRION AU SHARES HER PASSION FOR FOOD PHOTOGRAPHY AND THE ORGANIC TECHNIQUES SHE USES TO SHOWCASE DELICIOUS DISHES
AN AUTHENTIC PERSPECTIVE
HOW DID YOU GET INTO PHOTOGRAPHY?
My dad managed a program called EarthKAM for NASA, which is a camera on board the space station, so photography has always been around my household. He would hand me a
Being able to decide on the technical aspects of a photo, the shutter speed and the f-stop and all of the mathematical things that go into making a properly exposed image, brings me joy. Things like placing crumbs and sprinkles or how you set a tablescape can
FOOD PHOTOGRAPHY IS THE RIGHT BAL-
ANCE BETWEEN TECHNICAL AND ARTISTIC.
camera and a couple rolls of film and tell me to go shoot. I did and I had a lot of fun with it.
As an adult, I got into food photography specifically through a friend who recommended me to a company in the food industry. I traveled all over photographing food at different restaurants that were mostly independently owned, mom and pop places, which I loved.
WHAT DO YOU LOVE ABOUT FOOD PHOTOGRAPHY?
Food photography is absolutely one of my favorites. It is the right balance between technical and artistic. My education is in meteorology and aeronautics, and I was in the Air Force for 11 years as a weather forecaster, so I still very much have that scientific mind. The precision that is required with food photography really scratches that itch for me, but then it’s also equal parts artistry.
be very pretty or it can be very sterile depending upon the look that you’re going for, so I also have a lot of leeway to be creative.
WHAT IS YOUR APPROACH TO PHOTOGRAPHING FOOD?
I believe that we can make every plate of food look as appetizing as it really is. We do that by setting a nice tablescape, lighting it properly, and picking the focal point of the meal to highlight. I specifically do not do any of the weird tricks you see floating around on social media. I am not spraying food with WD-40, and it is really milk in the cereal that I’m photographing, not glue. Everything that I shoot is true to what you will get if you go to that restaurant and order. The chefs that cook in the restaurant are the ones who prepare the plates for me to photograph, and I think it brings a level of authenticity. I also try to get to every dish within the first minute or two because I don’t
want anything that is starting to settle. Things like beans look tired when cooled down, so I need to get it while it’s still hot. For things like fajitas, I don’t do weird things to make extra steam. When they bring me a plate of fajitas and I’m snapping the steam coming off it, that’s real.
HOW DO YOU USE LIGHT WHEN FOOD IS THE FOCUS?
The lighting is almost exactly opposite of what you would photograph a person with. Unless you’re going for something specifically artistic, you light most people from the front and slight angle. When you’re photographing food, you’re lighting it from the back and then bouncing light forward, because you want to show texture and depth. If you blast food with light from the front, it ends up going very flat, so the use of shadow becomes very important.
DO YOU HAVE ANY SPECIAL METHODS YOU USE WHEN STAGING FOOD?
If I have fruit like bananas and apples that can turn brown when they’re exposed to the air for too long, I just use pectin, which is essentially dried lemon juice. You sprinkle that on, and it stops the fruit from turning brown. Plus, it’s 100% edible. If I need something like an egg roll to stay in a particular position, I cut a toothpick and use it kind of like a kickstand so that the egg roll doesn’t “roll” away (pun intended). So, I do have a few tricks, but everything is completely consumable when we’re done.
DO YOU HAVE A FAVORITE FOOD SHOOT MEMORY?
When Whipped Creamery first opened in the mall, I shot their ice cream right there on a table in the mall food court. I was the most popular person in the mall that day! I only had about 45 seconds before the ice cream started to melt and became noticeable in the photos. So, they brought the ice cream cone, ice cream sandwich, or whatever I was shooting, to me- I set it up and took the photo, then turned around and gave it to someone to enjoy.
WHAT ADVICE DO YOU HAVE FOR ASPIRING PHOTOGRAPHERS?
One of the most common questions I get asked is what camera they should buy. I think the best camera for any person is going to be the one that gets used. Hold it in your hand, navigate through the menu, and go with the one that feels the most natural. As you hold it, if it is comfortable and you can reach the buttons and the dials to make changes on the fly and it feels natural, you’ll pick up the camera and use it more.
IN
ADDITION
TO FOOD PHOTOGRAPHY, WHAT OTHER SERVICES DO YOU OFFER?
Essentially, I can do anything that a small business or organization would need, from headshots to content to group photos. I’m a licensed drone pilot, so I am out several times
ESSENTIALLY, I CAN DO ANYTHING THAT A SMALL BUSINESS OR ORGANIZATION WOULD NEED, FROM HEADSHOTS TO CONTENT TO GROUP PHOTOS. I’M A LICENSED DRONE PILOT, SO I AM OUT SEVERAL TIMES A WEEK WITH THE DRONE, WHETHER THAT BE REAL ESTATE FIRMS, CONSTRUCTION COMPANIES, OR ARCHITECTURAL FIRMS.
a week with the drone, whether that be real estate firms, construction companies, or architectural firms. I’ll take photos of the lay down yard and time stamp them so that what supplies have been delivered or not arrived on a certain date and time can be verified. I can also do 360 virtual tours for real estate listings.
WHAT ELSE WOULD YOU LIKE TO SHARE WITH READERS?
I own the Augusta Studio Collaborative. It is a 2,000 square foot space that includes offices in half of the building leased to individual photographers and a 1,000 square foot shooting bay in the other half that can be rented by photographers. I have backdrops, lighting, and a completely remodeled space for photographers to use. They can book time in the studio and use everything that I have there to do their photoshoots indoors.
For more information and to connect with Adrion, visit www.adrionau.com or call/text 706-825-5745.
THE SEASON’S BEST SANDWICHES
ARTICLE BY ANGELA BROOCKERD PHOTOGRAPHY BY JANIE JONES
Stacked forFall
There’s something deeply satisfying about a well-made sandwich—especially when it comes together with minimal effort but delivers big on flavor. As the season changes and appetites grow heartier, fall is the perfect time to get creative with ingredients tucked between slices of crusty bread or buttery rolls. Whether you’re looking to upgrade your lunch routine, enjoy comforting flavors and bold textures, or impress guests with a no-fuss meal, these easy-tomake sandwiches strike the perfect balance between simple and sensational.
INGREDIENTS
• 2 slices crusty bread (sourdough, ciabatta, French bread)
• 6 oz roast beef
• 2 slices provolone cheese
• 2 tbsp butter (for toasting)
INSTRUCTIONS
• 2 ½ tbsp mayonnaise
• 1 tbsp horseradish sauce
• 1 tsp Dijon mustard
• Arugula
• Cherry tomato
• Caramelized onions
Toast the bread. Butter one side of each slice and toast in a skillet until golden. Heat roast beef briefly in a pan. To make the spread, mix mayo, horseradish sauce, and Dijon. Spread on the toasted bread. Layer roast beef, cheese, and broil briefly to melt. Add arugula, tomato, and caramelized onions if using. Top with the second slice of bread.
INGREDIENTS
• 1 grilled chicken breast
• 2 slices pepper jack cheese
• 2 slices cooked bacon
• 1 tbsp fruit jam (fig, raspberry, or jalapeño recommended)
INSTRUCTIONS
• A handful of fresh arugula
• 3–4 cherry tomatoes (halved)
• 1 tbsp garlic aioli
• 1 brioche bun (toasted)
Lightly butter the inside of the bun and toast in a skillet or oven until golden brown. Spread a layer of garlic aioli on the bottom bun. Add the sliced grilled chicken breast. Place the pepper jack cheese over the hot chicken to slightly melt it. Layer on the crispy bacon slices. Add halved cherry tomatoes and a small handful of arugula. Spread the jam on the top bun. Enjoy!
INGREDIENTS
• 3 oz goat cheese
• Fresh arugula
• ¼ cup caramelized onions
• 1 pear, thinly sliced
INSTRUCTIONS
• Honey, to taste
• Butter for toasting the bread
• Rotisserie chicken breast thinly sliced
• Sourdough bread, buttered (optional)
Spread goat cheese on one side of the bread. Top the cheese with arugula, caramelized onions, sliced pears and chicken breast. Drizzle with honey. Top with remaining slice of sourdough bread. Use a griddle or panini press to heat the sandwich.
INGREDIENTS
• French bread loaf, halved lengthwise
• 2 cups cherry tomatoes
• 2 garlic cloves, minced
• ¼ cup olive oil
• 1 tsp thyme or rosemary
• Salt, pepper, chili flakes (optional)
INSTRUCTIONS
• 8 oz fresh mozzarella, sliced
• 1 cup arugula
• 2–4 tbsp pesto (thinned with olive oil)
• Balsamic glaze
• Optional: 4 slices prosciutto
• Fresh basil
Toss cherry tomatoes with olive oil, garlic, herbs, salt, and pepper. Roast at 375°F for 20–25 minutes until soft and caramelized. Brush bread with olive oil. Toast in the oven at 375°F for 5–7 minutes until crisp. Layer mozzarella slices on the toasted bread. Add fresh basil. Return to the oven for 3–5 minutes, just until melted. Optional: Top with roasted tomatoes, arugula, and prosciutto (if using). Drizzle with pesto and balsamic glaze.
HARLEM’S OLIVER HARDY Festival
A CELEBRATION OF COMEDY, COMMUNITY, AND SMALL-TOWN CHARM
ARTICLE BY BAILEY HALL
PHOTOGRAPHY BY RENEE MEYER DEAN PHOTOGRAPHY
Every October, Harlem, Georgia transforms its oak-lined streets into a bustling celebration of laughter, history, and community spirit with the Oliver Hardy Festival. What began decades ago as the modest Pecan Festival has grown into one of the area’s most beloved traditions, drawing tens of thousands of visitors from across the region—and even the world.
The festival honors Harlem’s own Oliver Hardy, the comedic legend who, alongside Stan Laurel, helped shape modern comedy. Hardy was born on South Hicks Street, and today, a monument marks the spot where his home once stood. For fans, the festival is more than just an event; it’s a chance to connect with the roots of a man whose humor continues to span generations.
“Hosting this festival each year opens our city’s doors to fans from all over the world,” says Harlem Mayor Roxanne Whitaker. “It brings people here who might never have experienced our small-town downtown charm otherwise.”
to catching a Laurel and Hardy classic inside the museum, there’s something for everyone. For Roxanne, the highlights are personal: seeing Oliver Hardy’s enduring fan base, hearing local artists perform, and most importantly, watching families have fun.
Beyond the laughter, the festival has a serious impact on Harlem. Local businesses see a surge in visitors, and the city gains an opportunity to showcase its history—from being home to Columbia County’s first bank and newspaper to its role as a hub for the pecan industry. “We are a dying breed— most small cities are closing—but we’ve been fortunate to continue sharing our hometown hospitality,” Roxanne notes.
“We are a dying breed—most small cities are closing—but we’ve been fortunate to continue sharing our hometown hospitality.”
— Roxanne Whitaker
The charm is everywhere you look—historic buildings, local vendors selling crafts and treats, live entertainment, and the famous Oliver Hardy Parade. From sampling goodies at vendor booths
This year’s Oliver Hardy Festival will be especially meaningful. After being canceled last year due to Hurricane Helene, the community is ready to welcome the crowds back in a big way. Mark your calendars for all day fun on Saturday, October 4, 2025. Don’t miss the parade starting at 9am, food trucks, vendors, and evening street concert at 7pm featuring Skynfolks, a Lynyrd Skynyrd tribute band. Come hungry, stay all day, and experience the joy that has made this festival a fall tradition for nearly four decades.
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events
A SELECTION OF UPCOMING LOCAL EVENTS
OCTOBER 4TH
36th Annual Oliver Hardy Festival
Downtown Harlem
Step into comedy history at Harlem’s 36th Annual Oliver Hardy Festival! On Oct. 4th from 9am to 7pm, downtown Harlem fills with vendors, food, music, kids’ fun, and the iconic parade—all celebrating Laurel & Hardy’s timeless humor. Free admission.
OCTOBER 4TH
Augusta Duck Dash 2025
Savannah Rapids Pavilion
Thousands of rubber ducks hit the Augusta Canal for the Augusta Duck Dash on Saturday, October 4th from 10am to 2pm! Enjoy a free family fall festival with bounce houses, food trucks, games, costume contest, trunk-or-treat, and more—all to support the YMCA’s A Place to Dream program.
OCTOBER 4TH - 5TH
Exotic Pet Expo
Columbia County Exhibition Center
Discover reptiles, parrots, sugar gliders, tarantulas, and more at the Exotic Pet Expo ! Held at the Columbia County Exhibition Center Oct. 4–5, the expo features vendors, supplies, and family fun. Admission is $10; kids under 12 free. For more information, visit CFExoticPetShow.com .
OCTOBER 4TH, 18TH, 25TH
The Evans Market
The Market Pavilion
The Evans Market includes several producers, farmers, artisans, and other vendors to shop and choose from! This event will be held every Saturday, except October 11th, from 9am - 1pm at the Market Pavilion.
OCTOBER 11TH
Canterbury Farms Food Festival
Canterbury Farms Pool Parking Area
Bring your appetite to the first-ever Canterbury Farms Food Festival! On Oct. 11, 11 a.m.–4 p.m., enjoy food trucks, caterers, bakers, beverage vendors, and more at the Canterbury Farms Pool Area. A community celebration of local flavors!
OCTOBER 11TH
Beat Beethoven 5k Run/Walk
Euchee Creek Trail at Patriot's Park
Think you can outrun Beethoven’s 5th Symphony? Join the Augusta Choral Society’s Beat Beethoven 5K on the scenic Euchee Creek Trail at Patriot's Park. Finish in under 35 minutes and win a concert voucher! Musically inspired costumes are welcome. For more information, visit AugustaCS.com
Jana turned a magazine into community.
City Lifestyle isn’t just a publication — it’s a pulse. A rhythm of voices, neighbors, and stories woven together by someone who believes in the power of connection. As we expand, we’re looking for people ready to turn care into community. Are you ready to be that spark?
CSRA City Lifestyle
Published by Jana Loved by CSRA
OCTOBER 16TH
Trick-or-Treat
Evans Towne Center Park
Superheroes, princesses, and friendly monsters are invited to Evans Towne Center Park on Oct. 16 for a night of trick-or-treating fun! From 5:30–8 p.m., kids can fill their buckets with candy in a safe, festive setting.
OCTOBER 19TH
Georgia Horror-Fest
Columbia County Exhibition Center
Horror fans unite! Horror-Fest 2025 comes to the Columbia County Exhibition Center on Oct. 19, 10 a.m.–5 p.m. Meet actors, explore vendors, enjoy panels, and enter the cosplay contest. Fun for all ages—kids get in free. Visit GeorgiaHorrorFest.com for more information.
OCTOBER 24TH - 25TH
39th Annual Jack-O-Lantern Jubilee
Downtown North Augusta
Downtown North Augusta comes alive Oct. 24–25 with the 39th Annual Jack-O-Lantern Jubilee! Enjoy food trucks, craft vendors, kids’ activities, and two nights of free concerts featuring Matthew West, Guardians of the Jukebox, and Blues Traveler. For more information, visit ExploreNorthAugusta.com/enaevents
