Evans, GA October 2020 by City Lifestyle

O C TO B E R 2 02 0

2020 Foodie Issue

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Evans Lifestyle | October 2020

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LIFESTYLE LETTER

OCTOBER 2020 ADMINISTRATI VE DIRECTOR

Daniel Morris | daniel.morris@lifestylepubs.com PUBLISHER

Jana Morris | jana.morris@lifestylepubs.com

Delicious! LET’S BE HONEST…FOOD IS ONE OF THE INCREDIBLE JOYS OF LIFE. Instead of plain, monochromatic food, God has given us a vast array of meats, fruits, vegetables, grains and dairy products that come in various shapes, sizes, and colors. Food serves as a feast for the eyes as much as the stomach.

EDITOR

Lydia Kaye Clothey | lydia.clothey@lifestylepubs.com ACCO UNT MANAGER

Kathy Kelley | kathy.kelley@lifestylepubs.com, Cole Madison | cole.madison@lifestylepubs.com, Lisa Story | lisa.story@lifestylepubs.com AD DESIGNER

Whitney Lockhart

Food promoter Scott Russell embraces food with a zeal that is contagious. His enthusiasm for enjoying different foods shines through in every post he shares on @6bitesin. He’s giving his perspective on food and his current favorite local restaurants. Speaking of local restaurants, there’s a new bakeshop in town sure to satisfy your sweet tooth! Janae Barcus and her mother, Tracy James, recently celebrated the grand opening of The Buttercup Bakeshop, and they are excited to serve Evans by providing delicious sweets for any occasion. We will hear the backstory leading up to the bakeshop’s opening and see what yummy treats they have to offer. Catch a

L AYO UT DESIGNER

Dani Moore CONTRIBUTING WRITERS

Lydia Kaye Clothey, Aaron Hayes, Nicolette Martin, Michelle W. Parnell CONTRIBUTING PHOTOGRAPHERS

Val Adams, Adrion Bell, Karen Krome, Randy Pace, Trudy Rass

glimpse of their wildly successful grand opening in our Good Times section. The Evans Market boasts an eclectic mix of locally sourced products from farmers and vendors in the CSRA. Emily Freeman, Community Event Specialist for Columbia County, tells us about the role of the market in the community. Also, three local

CORPORATE TEAM CHIEF EXECUTIVE OFFICER Steven Schowengerdt CHIEF SALES OFFICER Matthew Perry CHIEF FINANCIAL OFFICER DeLand Shore

farms who participate in the Evans Market, Brown’s Place Farm, Reynolds Family

ART DIRECTOR Sara Minor

Farm and PigFeathers Farm, allow us a peek into how and why they use natural

OPERATIONS DIRECTOR Janeane Thompson

methods of raising their animals and products. If you’re feeling inspired and hungry but want to stay home, try the recipe for burrata

AD MANAGER Chad Jensen REGIONAL SALES DIRECTOR Eric Williams WEB APPLICATIONS Michael O’Connell

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out there, Evans, and enjoy what our community has to offer!

Jana Morris, Publisher

ON THE COVER Janae Barcus and Tracy James of The Buttercup Bakeshop, located on Maple Drive.

PHOTOGRAPHY BY RANDY PACE 4

Evans Lifestyle | October 2020

CityLifestyle.com/Evans

Proverbs 3:5-6 Evans Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Evans area’s most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle Publications’ opinions. No portion of this magazine may be reproduced in any form without written consent. Lifestyle Publications does not assume responsibility for statements made by advertisers or editorial contributors. Information in Evans Lifestyle™ is gathered from sources considered to be reliable, but the accuracy of all information cannot be guaranteed.

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CityLifestyle.com/Evans

INSIDE THE ISSUE OCTOBER 2020

FEATURES 12 6 Bites In Scott Russell shares his favorite local spots

14 Foodography by Adrion This highly successful food photographer calls Evans home

20 Get it Fresh Meet the farmers behind Evans Market

14 26

26 The Buttercup Bakeshop This local bakeshop has everything your sweet tooth dreams of!

DEPARTMENTS 4

Lifestyle Letter

Good Times

Around Town

Localâ€™s Choice

Local Limelight

20 Hometown Hero 26 Locally Owned 30 DIY 32 Lifestyle Calendar 34 Culinary Creations

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GOOD TIMES

The Buttercup Bakeshop Celebrates Grand Opening On August 22nd, The Buttercup Bakeshop held its Grand Opening. The turnout was remarkable, and everyone left excited to enjoy their treats. We would like to congratulate owners and daughter-mother-duo Janae Barcus and Tracy James on a successful grand opening and many profitable years to come as they help our community celebrate the sweetness of life. PHOTOS COMPLIMENTS OF LOGAN JAY PHOTOGRAPHY

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Evans Lifestyle | October 2020

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Evans Lifestyle | October 2020

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LOCAL’S CHOICE

THIS LOCAL FOOD-SCENE INFLUENCER SHARES HIS FAVORITE SPOTS AND HOW HIS FAME CAME TO BE

6 BITES IN ACTION-PACKED FOOD PHOTOS. “You’ve got to get in there and mess up the food a little to know it tastes good,” says Scott. “It can’t just all be pretty pictures.” What started out as a joke has led Scott down a path he didn’t expect. “I was at a restaurant,” remembers Scott. “I took a bite of my sandwich, but my phone had asked me to take a picture of it for Google. I looked at my friend and said, ‘Man, I forgot to take a picture before I took a bite,’ and he told me to do it anyway.” Today, we look no further than the 30 million views of his google pics and 3,000 Instagram followers to see that fans love Scott’s style. “My love of food comes from having family meals around the dinner table, laughing with my brothers and sisters until somebody shot milk out of their nose or something,” shares Scott while he laughs at the memories. “I’ve always loved how food brings people together. I like to promote a great food experience at a restaurant, not just the food at the restaurant.” Scott chooses restaurants based on word of mouth and fan referrals. “I love supporting everything local,” he says. “The whole point of what I do is to highlight businesses that aren’t necessarily the super popular restaurants everybody goes to all the time.” So, what is Scott’s favorite local restaurant? “That’s my million-dollar question,” says Scott. “For an all-around favorite, I’ve been really big on Namaste Indian Street Food and Laziza Mediterranean Grill. And I’m a huge supporter and lover of Jackie M’s and Son.” An important detail…Scott isn’t being paid or comped meals for his reviews. “They’re not biased opinions; they are just my legit, truthful review.” You can find reviews and recommendations at Scott Russell on Facebook and @6bitesin on Instagram. 12

Evans Lifestyle | October 2020

ARTICLE MICHELLE W. PARNELL

CONVEYS HIS LOVE OF LOCAL CUISINE THROUGH HIS SIGNATURE

PHOTOGRAPHY ADRION BELL

AUGUSTA NATIVE AND 6BITESIN FOOD PROMOTER, SCOTT RUSSELL

CityLifestyle.com/Evans

LOCAL LIMELIGHT

THIS FOOD PHOTOGRAPHERâ€™S WORK MIGHT BE ALL OVER THE NATION, BUT SHE CALLS EVANS HOME

Evans Lifestyle | October 2020

ARTICLE AARON HAYES | PHOTOGRAPHY ADRION BELL + TRUDY RASS

Foodography by Adrion STRANGELY ENOUGH, ADRION BELL DID NOT SET OUT TO BE THE SUCCESSFUL FOOD PHOTOGRAPHER THAT SHE IS TODAY. Initially, she was a meteorologist. “It was brutal!” she jokes. “It was one of those jobs where you can do absolutely everything right and still be absolutely wrong... Like, people will just say, ‘It’s beautiful out. We don’t need you!’” For Adrion, photography was just a hobby, something to do in the meantime of her other work. Adrion has been doing photography work since 2002, but it wasn’t until she seemingly stumbled into the profession of legitimate food photography that she finally found, in her own words, “the right fit.” Initially working for a corporation in the first couple years of her food photography career, she has spent the last seventeen years growing her business into what it is today: a booming food photography business whose work can be found on countless billboards, cookbooks, and magazines, along with the work she does within the realms of the local restaurant scene. Adrion frequently works with local restaurants to create a unified and organic visual product to promote them. Describing her process, Adrion explains that she works closely with clients, paying careful attention to everything from the general feel of the restaurant to the brand colors. “I want you to be able to look at the picture from that place and recognize the experience you’ll get when you dine there,” she says. A major part of her artistry is taking natural, organic photos of the food without the unnecessary photo doctoring or tricks that we might stereotypically be used to experiencing when we think of food photography. “I’m not doing any of the crazy tricks. They’ve cooked it - that’s how it looks. I’m not trying to capture some unbelievable thing. We all know the fast-food ordering boards. Nothing you get looks like that.” She and a small team work diligently, at times photographing over 200 items during a single session. “My passion is in the shooting, in delivering something that can benefit these companies and businesses.” Adrion is also very passionate about cultivating the local scene through her work. As a business owner herself, she appreciates the small details and even drops off some of the food used in the shoots to local fire departments and community kitchens. “We are a community,” Adrion explains. “Especially since COVID, a lot of us have been hurting. So anything I can do to help, especially family-based businesses...you know, the small mom and pop shops, the single mom baking cookies out of her cottage kitchen...I want to help. I’m a single parent as well…I’m in this with them. Finding ways that we can help each other is hugely important.”

CONTINUED >

CityLifestyle.com/Evans

LOCAL LIMELIGHT (CONTINUED)

“I love be ing creati ve … so hav ing an outle t where I get to play with color and shape and the technical side of photography reall y mee t s tho se n e e d s f o r m e i n b o t h l e f t b r a i n a n d r i g h t b r a i n .”

Evans Lifestyle | October 2020

Adrion’s work challenges her preferences. “I have been exposed to so many foods that I would not have tried otherwise,” she adds. “I am very timid with trying new things, especially with foods that are from areas that I am not familiar with.” With her line of work, she explains that she has gained a new level of understanding of the foods of other cultures, as she has worked personally with the people who have crafted the dishes. Experiencing these dishes and ingredients for herself has enabled her to expand her palate in ways she never expected. Her children, whose palates have grown as well, have become, as she says, “very used to leftovers.” With a laugh, Adrion explains that she has become an expert in restaurant recommendations. “As soon as people hear that I shoot food, they want recommendations. I am more than happy to give a recommendation for some little place - especially the hole-in-the-wall spots.” She continues with a smile, “The little places that are off the beaten path are truly my favorite places to be.” Adrion’s life has been affected deeply by her line of work. She describes herself as both a creative and a technical person, and her field allows her to marry the two perspectives nicely. “I love working for and by myself,” Adrion says. Her job allows much more control over her life than the usual nine-to-five, and she’s able to spend more time with her children and be the best mother she can be for them. She also explains that, “It puts me in absolute control of my time and the direction I want to go. I love being creative… so having an outlet where I get to play with color and shape and the technical side of photography really meets those needs for me in both left brain and right brain.” The technicality of Adrion’s work can become overwhelming, which drives her deeper into her craft. When needing a reset, she shares, “I’ll just shoot something at home. I’ll make some fun cocktails or bake some muffins or something and photograph them on my countertop...just for that creative outlet to kind of regain my focus.” Additionally, Adrion teaches classes on Food Photography for Helms College. Her portfolio knows few borders; she’s the kind of artist that is able to see her work on the sides of vehicles and on the front pages of online menus. At her core, Adrion is a creative, a major asset to her field, a self-starter who is passionate about her art and eager to build genuine relationships with her clients and their communities. Portrait compliments of Trudy Rass of Designing Us Photography

Adrion Bell Photography has photographed food for local restaurants, including The Southern Salad, Whipped Creamery, Humanitree, Mi Rinconcito, and Wise Guys Pizza. To contact Adrion, visit AdrionBell.com or call 706-825-5745.

CityLifestyle.com/Evans

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HOMETOWN HERO

G e t i t Fr e s h THESE LOCAL FARMERS KNOW WHAT MAKES GOOD FOOD, AND THEY’RE BRINGING IT TO THE EVANS MARKET

says Emily, “we moved to an online market for fresh

AVENUE TO PURCHASE FRESH PRODUCE, MEAT FROM

produce, meat and dairy products.” Approximately 20

HUMANELY RAISED LIVESTOCK, AND SPECIALTY

vendors participate with the online market, including

ITEMS FROM LOCAL VENDORS AND ARTISANS.

Watsonia Farms, Savannah River Farms, Southern

“In response to the community’s desire to buy from

Swiss Dairy, Country Sweets, Trail Ridge Farm and

local farmers, artisans, and other vendors,” says Emily

Goat Dairy, Clyde’s Fresh Produce, White Hills Farm,

Freeman, Community Event Specialist with Columbia

and Brown Dawg Bites.

County Community & Leisure Services, “we launched the market in the fall of 2018.”

“As we look forward to the new Evans Market Pavilion, scheduled to finish spring of 2021,” says Emily, “we hope

On market days, the atmosphere pops with the

that the market can return in person, but we don’t see a

vibrant colors and enticing smells of fresh cut flow-

time moving forward when the online market would disap-

ers, perfectly ripe fruits and vegetables, and specialty

pear. In 2021, our plans will involve both a live market and

soaps and lotions. Conversations flow easily between

an online market.”

vendors and consumers.

Let’s take a moment to get to know more about Brown’s

As the market has transitioned to online, it looks a bit

Place Farm, Reynolds Family Farms, and PigFeathers

different. “When it became apparent that we could not

Farm - three of the vendors who regularly participate with

operate the market in a safe manner earlier this year,”

the Evans Market.

Evans Lifestyle | October 2020

ARTICLE MICHELLE W. PARNELL | PHOTOGRAPHY RANDY PACE

EVANS MARKET PROVIDES RESIDENTS WITH AN

HOW DID YOU GET STARTED FARMING? W.B.: I’m the son of a sharecropper, was raised up on a farm, and have always enjoyed farming. I’ve been farming little plots here and there all my life. The Army sent me to Ethiopia, and even in Ethiopia I farmed…I was able to grow good vegetables there. When I came to Fort Gordon, I lived in Martinez in a subdivision, and even then, I had a small garden in the back. I purchased this farm in 1990 – 20 acres in Grovetown. I built a house here, and I’ve been farming here since then. WHAT DIFFERENCES HAVE YOU NOTICED SINCE SWITCHING TO ORGANIC FARMING? W.B.: I became certified organic in 2015. The biggest change I’ve noticed going from synthetic farming to organic farming is the quality of the vegetables that I grow. The vegetables have enhanced flavor and texture and don’t take as long to cook. I wish that there would be more urban farmers like me growing organic vegetables to feed the CSRA. DETAILS: W.B. & Lynn E. Brown Brown’s Place Farm specializes in fresh, organic vegetables available throughout the year, such as cabbage, kale, onions, carrots, spinach, tomatoes, rutabagas, jade beans, purple hull peas, mustard and turnip greens, and much more.

BROWN’S PLACE FARM

How has COVID affected your farm? W.B.: The problem with selling vegetables is that you have to sell the vegetable when the vegetable is ready. Once it’s pulled, I can’t put it on a shelf and wait until I can sell it. In the past, markets required me to gather vegetables and take them to the market, and I had the risk of gathering too much. Since the COVID virus, all of my sales now are online. When I take vegetables to Evans Market, they’ve already told me what to bring. Now, all the vegetables I pull are sold before I pull them, and that has helped out tremendously.

CONTINUED >

CityLifestyle.com/Evans

HOMETOWN HERO (CONTINUED)

DETAILS: Kenny & Lisa Bottoms “A little slogan we have,” Kenny says, “is ‘If buffaloes get wings and chickens get fingers, why can’t pigs have feathers?’” Learn more about PigFeathers Farm here and at PigFeathers.Farm.

PIGFEATHERS FARM HOW DID YOU GET STARTED FARMING?

WHAT IS YOUR FUTURE PLAN FOR YOUR FARM?

Kenny: We bought our property in 2016 with the idea

Kenny: Our farm and our products are truly locally

of being self-sustaining, growing our own food, knowing

sourced products. It’s not from a couple hundred miles

where our food comes from and what we’re actually eat-

away. We’re trying to provide what restaurants can’t really

ing. We were amazed at the quality difference when ani-

get around here; usually, the most ‘local’ that can be found

mals are hand-raised, cared for, and tended to every day

is from a couple of hours away. We want to grow to the

in a natural environment. Friends and family were trying it,

point where we can supply folks with truly local products.

and for everybody who ate the pork or the chicken that we raise, it completely changed their perspective on whether it’s “just chicken.” Well, no, it’s not just chicken; it’s a night and day difference. We offer pasture-raised pork and poultry. Our animals live

Is your farm open to visitors?

in the sunlight and have a natural diet. They get a supplement

Kenny: We’re always up for visitors [by appointment]. You

of grain feed; it makes sure they have a balanced diet and

can actually come see what’s going on; it’s not just a feel-

that the need for vitamins and nutrients is met. There are no

good story you read on Facebook. We also offer on-farm

added hormones, and we use a non-GMO feed and no anti-

pick-up of orders, currently on Saturdays and Sundays.

biotics. We tend to and lay eyes on them every day. 22

Evans Lifestyle | October 2020

REYNOLDS FAMILY FARMS DETAILS: Brantley Reynolds & Sarah Read Reynold Family Farm provides local, naturally grown beef products that range from high-end steak cuts to ground beef and beef sausage. They also offer seasonal fruits, flowers, and pasture-raised eggs. Visit ReynoldsFamilyFarm.WixSite.com/1978 or email ReynoldsFamilyFarms1978@gmail.com for more information.

HOW ARE YOUR COWS AND CHICKENS RAISED?

getting flies on them. It’s a nice house that has an easily

Brantley: We have naturally raised animals. They’re

movable electric fence that goes around it to keep the

not only on grass, but we have them in the woods and

chickens isolated and protected. This way, we know

on a mixture of pastures. Just like as a human, ani-

exactly where they fertilize, and we know exactly where

mals need a balanced diet. Each plant has a different

they’ve been the day before.

digestible nutrient, protein, and mineral content; if they’re not able to eat each one of those different vegetations, they’re not quite getting a balanced diet, and that’s one thing we focus on.

Is your farm open to visitors?

HOW DOES YOUR MOBILE CHICKEN COOP

Brantley: Knowing where your food comes from can deter-

SYSTEM WORK?

mine how healthy your life is. Labeling is based on govern-

Brantley: Our mobile coop system is a giant chicken

ment regulations, and you still don’t know how the animals

house that is in the same field with the cows and is

are treated or exactly where the food came from. We encour-

moved every 36 hours to a new, fresh piece of grass. The

age people to come and see our animals; come and see

chickens scatter out cow patties for larva, which keeps

where your food is produced. Guests can also hike and fish.

our bug chemicals low, so we don’t have to spray quite

We do require appointments because we want each visiting

as many fly resistant chemicals to keep our animals from

family to feel really comfortable. CityLifestyle.com/Evans

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Evans Lifestyle | October 2020

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LOCALLY OWNED

THE BUTTERCUP BAKESHOP

ARTICLE MICHELLE W. PARNELL | PHOTOGRAPHY RANDY PACE

THIS DAUGHTER-MOM DUO KNOWS HOW TO CELEBRATE WITH ALL THAT IS SWEET

Evans Lifestyle | October 2020

FOR JANAE BARCUS, OPENING THE BUTTERCUP BAKESHOP WITH HER MOM, TRACY JAMES, IS THE CULMINATION OF YEARS OF DREAMING AND PLANNING. “I remember we were doing a lot of talking,” says Janae, “always about ‘one day, one day, we’ll do this,’ but since this is the closest we’ve ever lived to each other, we decided that ‘one day’ needed to happen now.” Tracy agrees, “We’ve been bouncing around the idea for a couple of years, but it just wasn’t the right timing because we were so many miles apart from each other. Eventually, we both got to a point where we said, ‘Let’s go ahead and do it.’” Janae’s passion for boutique baking took off in 2010 when she enrolled in Wilton decorating classes, which gave her the confidence to work with fondant and other decorating tools. “I’ve known how to bake since I was very young,” says Janae, “and I wanted to pursue how to decorate because I knew how to make it good but not pretty.” To perfect her skills, Janae started making monthly cakes for all kinds of celebrations and shared her love for baking through her blog. Later, her focus began to shift to selling her baked goods through a homebased, online bakery. A few years ago, when Janae and her husband moved to Augusta, she brought her business with her. However, after the birth of their third child, Janae’s husband deployed. Tracy, who would usually come and help Janae if she was baking for large events, says, “I initially came here to help her with the children, and while I was here, I told her this may be a good time for us to think about opening the bakery we’ve been thinking about.”

CONTINUED >

O n T h e B u t t e r c u p B a k e s h o p ’s m e n u , you’ll find a wide variet y of sweets sure to satisf y the most discerning sweet tooth.

CityLifestyle.com/Evans

LOCALLY OWNED (CONTINUED)

Evans Lifestyle | October 2020

“ We w a n t p e o p l e t o t h i n k o f u s w h e n t h e y a r e ce le brat ing any t ype of occasion….bir thdays , anni versaries , babies , graduations , weddings . Even i f you might not be ce le brat ing [any thing speci f ic], i f t h e r e ’s a c a l l f o r d e s s e r t s , w e w a n t y o u t o t h i n k o f u s .” “I figured if we were going to take a big step like

“Monthly, we also do sample boxes for our tastings,”

this, now would be the perfect time to partner and

says Janae. “The second week of the month, we have

open the bakery,” agrees Janae. “So, it started in the

sets of flavors we release for the tasting boxes. Each

summer of 2019. We began building out the place with

box has eight flavors.”

hopes of opening in March.” Then, a global pandemic

“The most popular flavor, besides vanilla,” says Janae,

hit. However, delays on opening the store did not slow

“is strawberry shortcake, which is a vanilla-bean-based

down this mother-daughter duo. “We started doing a lot

cake with fresh strawberry filling - which we make in

of DIY kits,” says Janae. “We also did essential worker

house - and vanilla bean Swiss meringue buttercream.”

sets where we would give cookies to essential workers.”

Frequent cake flavors offered are cookies and cream,

After all the delays, The Buttercup Bakeshop had its

chocolate, and butter pecan.

soft opening in July, followed by the official grand open-

Boxes can be reserved online, and boxes are picked up

ing on August 22nd. “I love the fact that I’m here with my

on a specified day through curb-side or walk-in service.

daughter daily,” says Tracy, “and that we are able to come

These boxes aren’t just for those planning a wedding!

together and actually make this dream come true.”

It’s a great way to sample the delicious cake offerings

About working with her mom, Janae says, “Her

not only to choose the perfect cake for any upcoming

strengths are my weaknesses. Where I’m creative and

special occasion, but for a delicious dessert to enjoy

I’m all about marketing, getting the word out, and get-

yourself. Those who get a box and want to follow up with

ting people in the door, she’s all about customer service,

an in-person consultation can come in at a later date, or

serving people, and bringing smiles to their faces.”

the consultation can be done over the phone.

On The Buttercup Bakeshop’s menu, you’ll find

“We’re building a brand that centers around celebra-

a wide variety of sweets sure to satisfy the most dis-

tions,” says Janae. “We want people to think of us when

cerning sweet tooth. “The top sellers are the decorated

they are celebrating any type of occasion….birthdays,

cookies, the 2-in-1’s which are the cheesecake cakes,

anniversaries, babies, graduations, weddings. Even

and the French macarons,” says Janae.

if you might not be celebrating [anything specific], if

They also offer cupcakes, bars (blondies, brownies, lemon

there’s a call for desserts, we want you to think of us.”

bars, pecan bars), and a variety of bakery style cookies like chocolate chip, peanut butter, funfetti, and their bestselling

The Buttercup Bakeshop is located at 103 Maple Dr Suite

bourbon butter pecan cookie. “We also sell banana pud-

11, Martinez. Store hours are Tuesday through Thursday

ding. We just added it to the menu, and people are asking

by appointment only; Friday and Saturday 10:00am-

about it every week,” says Janae. “It’s the old-fashioned,

3:00pm for the walk-in bakery. To explore the menu,

southern banana pudding made with custard.”

schedule a consultation, or place a custom order, vis-

On-site wedding tastings and consultations are available, or couples can opt for the sample box.

it TheButtercupBakeshop.com. The Buttercup Bakeshop can also be found on Facebook and Instagram.

CityLifestyle.com/Evans

DIY ARTICLE NICOLETTE MARTIN

Pumpkin Pe r fe c t i o n PUT THE CARVING TOOLS DOWN + CHECK OUT HOW YOU CAN ADD SOME PIZZAZZ TO YOUR PUMPKINS WITH JUST A PAINT BRUSH

THE +

For this design, you’ll need several pumpkins or gourds in various shapes and sizes, some white and metallic acrylic paint, hot glue and some fake creepy crawlers.

Paint

your

“background”

pumpkins in metallic colors. For your centerpiece, use white paint to cover the body, metallic paint for the stem and hot glue your creepy crawlers all around.

Evans Lifestyle | October 2020

C R E E P Y C R AW L E R

THE

G A L AC T I C GOURD

Go to the “dark side” with this design that requires matte black paint, white paint, some metallic paint (for an out-ofthis-world vibe) and some newspapers. Be careful—this one could get messy!

Leave your stems natural or cover with metallic paint if desired. Then, coat your mini pumpkins in matte black paint— be sure to cover everything!

You can leave some matte black, but for an extra touch, lay out newspaper and splatter your white paint onto some of your black pumpkins. Bonus—as long as you catch it before it dries, any paint should be easily removed with some warm water.

CityLifestyle.com/Evans

OCTOBER

LIFESTYLE CALENDAR

SEP 25 - OCT 31

THE SEED - AN ENOPION THEATER OUTDOOR SHOW

HAWK’S GULLY HURDLE 10K

290 Flowing Wells Road, Martinez,

Area, 1450 Greene Street, Suite 400,

AUGUSTA AREA NEWCOMERS CLUB OPEN HOUSE

GA 30907

Augusta, GA 30901

Plantation Parkway, Evans, GA 30809

This one-hour, original musical follows

This fall, celebrate the opening of

Susan Salisbury invites you to an

the redeeming story of the Bible - from

the complete River Levee Trail with

informative gathering to introduce

the Garden of Eden, to the Garden

a 10K to benefit the Augusta Canal

members and interested ladies

tomb. This outdoor performance will

National Heritage Area! Be the

to the full range of activities, pro-

support the building of the new Flowing

FIRST to run on the newest addi-

grams and charitable pursuits of

Wells Dinner Theater on the beautiful

tion of the Augusta Canal trail! 8:00

the Augusta Area Newcomers Club.

10-acre wooded property. For tickets

AM Race starts at Lake Olmstead

You’ll have an opportunity to regis-

and show times, visit enopion.com.

Trailhead. Cost is $35 per runner.

ter for the 2020-2021 year. Stop by

Prior registration REQUIRED. Health

anytime between 10am and 2pm,

precautions will be in place.

and enjoy prizes! There will be a

Augusta Canal National Heritage

Riverwood Plantation, 5123 Riverwood

$5 entrance fee. Please register at

RECTEQ MOVIE NIGHT 4301 Evans to Locks Rd

Family Night. Date Night. Friday Night. We have you covered with

3, 10, 17, 24, 31 EVANS MARKET DRIVE THROUGH Evans Towne Center Park

Movie Night! Mark your calen-

Visit the online Evans Market

dars and join us at the recteq™

Store to shop each Wednesday

headquarters for the perfect way

through

to kickstart your weekend! Food

over to Evans

trucks, movies for all ages, the list

Park

OCT 22 - NOV 21 COLUMBIA COUNTY FAIR

Columbia County Fair Grounds, 5462

then

head

Towne

Center

Bring your family to this fun annual

morning

event! Special health precautions will

goes on! Did we mention you can

between 10am and 12pm for drive

be in place to keep everyone safe.

bring your own coolers? For more

through pick-up! Get the freshest

Visit ColumbiaCountyFair.net for

details and the show schedule,

local produce, meat, and more

more info.

visit MovieNight.Recteq.com

while shopping local.

Friday,

AugustaNewcomers.net.

Saturday

Columbia Road

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Evans Lifestyle | October 2020

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CityLifestyle.com/Evans

CULINARY CREATIONS

A Bite of Autumn ENJOY THE RICH AND WARM FLAVORS OF THIS SEASONAL SALAD

ARTICLE LYDIA KAYE CLOTHEY PHOTOGRAPHY KAREN KROME

“THIS BURRATA AND ROASTED BEET SALAD IS A CREAMY, RICH, AND DECADENT POWERHOUSE SALAD,” CHEF MEGAN ALIG, EXECUTIVE CHEF OF CREATIVE

CUISINE,

PASSIONATELY

DESCRIBES. “It is packed full of vitamins and nutrients! Just remember: fall doesn’t have to mean heavier foods.” In the mood for something new? Chef Megan’s seasonal spin on the classic Caprese salad is going to become a new and special fall favorite as you embrace its wonderful array of flavors. Give it a try!

INGREDIENTS + One container of burrata + 3 golden and/or red beets + 1 medium butternut squash + 3 to 4 cipollini onions + 2 Tbsp vegetable oil or canola oil + 2 garlic cloves + 1 small package of arugula

DIRECTIONS Preheat oven to 400°F. Peel the butternut squash, dice half of the squash, and cut the rest into thin strips. Roast the beets whole for 45 minutes to an hour. The skin will come loose from the flesh of the beet when it is cooked all the way through. On the same sheet pan, roast the squash. Take the thin strips of squash and sautée them in oil. Cut the cipollini onions into rings and sautée them until crispy. Cool down the vegetables on a paper towel. Peel the beets and cut them into thin slices using a mandolin if you have one. If not, a sharp knife will work just fine. Take the burrata out of the container and drain well. Pull the burrata apart into four pieces. Put beets on a plate, add Arugula on top, and top with the burrata, salt and pepper.

Evans Lifestyle | October 2020

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