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SUMMER 2017

GOOD
BURGERS,
GOOD
CAUSE
Fundraiser helps families
of children who have been
diagnosed with cancer
PLUS:
A Culinary tour
of Greenville

GIRLS LIKE HER


Comic Pam Stone
writes novel from
farmhouse kitchen
LIGHTEN UP!
Public art project
highlights vibrant
cultural arts district

$4.95
WWW.SPARTANBURGMAGAZINE.COM

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DEmentia

impacts your
whole family
DEMENTIA AFFECTS YOUR WHOLE FAMILY
There’s no getting around it: dementia is hard on everyone involved. But it is
possible to lessen the load. We’re here to help with a progressive and unique
approach to assisted living for memory loss that redefines the traditional idea
of memory care, bringing peace of mind to everyone in your family.

Call today to learn more and schedule


your private tour.

2780 East Main Street, Spartanburg, SC 29307


864-579-7387 | www. et-spartanburg.com
2017-0217 ET

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26 Fresh cut lavender can be used in recipes including Lavender Lemonade. 

CONTENTS
HOW TO REACH US 48 | CULINARY TOUR
FOR STORY IDEAS OR COMMENTS Foodies enjoy history, food in Greenville
JOSE FRANCO
EDITOR SUMMER 2017 56 | HATCHER GARDEN
864-562-7223 Take a day trip in Spartanburg
10 | COVER STORY
JOSE.FRANCO@SHJ.COM
Burger Cook-Off raises funds for kids
64 | BIRTHPLACE OF COUNTRY MUSIC
FOR SUBSCRIPTION QUESTIONS
20 | GIRLS LIKE HER Bristol, Tenn. site of first recordings
JENNIFER BRADLEY
Comic Pam Stone writes her first novel
CIRCULATION COORDINATOR
76 | DINNER AND A SHOW
864-562-7402
26 | LAVENDER FARM Isis Music Hall in Asheville, N.C.
JENNIFER.BRADLEY@SHJ.COM
Delicious desserts and a place to pick your own

32 | DOWNTOWN DELI & DONUTS ESSENTIALS


ON THE COVER Elizabeth Evans opens artisan doughnut shop
The “Zeek Burger” from the Sugar-n- 9 | FROM THE EDITOR
Spice team was one of the competitors in
the Cribb’s Kitchen Burger Cook-Off. 42 | BASEBALL MEMORABILIA
Joe Clarke's collection a home run 80 | SCENE

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PUBLISHER

KEVIN DRAKE
EXECUTIVE EDITOR

MICHAEL G. SMITH
EDITOR
What a day for a day trip

O
JOSE FRANCO
COPY EDITOR

R. KEITH HATCHELL n weekends, my dog Barney and I like to hike on


STAFF WRITERS the nearby trails at Glendale Shoals, Cottonwood,
DAN ARMONAITIS, BOB DALTON, Drayton Mills and at the Mary Black Rail Trail.
CHRIS LAVENDER, BOB MONTGOMERY, My pomeranian mix pup, who was rescued
ALYSSA MULLIGER, ALLISON ROBERTS
from the Spartanburg Humane Society, is a good
CONTRIBUTING WRITERS
trail guide and part-time personal trainer.
JASON GILMER, LATRIA GRAHAM,
PAM PREVATTE
While I enjoy a faster pace, Barney really likes to stop and smell the
STAFF PHOTOGRAPHERS roses. And when no roses are around, that’s not a problem for him
JOHN BYRUM, ALEX HICKS JR., either. He will breathe in the grass, leaves, and shrubbery while making
TIM KIMZEY sure to step on each rock bed along that muddy, and log and branch
CONTRIBUTING PHOTOGRAPHERS
covered dirt path.
MIKE BONNER, JONATHAN MARGEN-
I consider these weekend jaunts -- day trips -- a time when you can
GILL, WENDY SHOCKLEY MCCARTY,
shut out the world and soak in the peaceful sounds of a buzzing bee or
LELAND A. OUTZ
  relax by a nearby stream.
That’s right, you don’t have to go too far from home to enjoy a day
REGIONAL DIRECTOR OF ADVERTISING
trip. Stay in Spartanburg and enjoy everything the city has to offer such
KONRAD LA PRADE
as the trails and beautiful plant life at Hatcher Garden & Woodland Pre-
INTEGRATED MEDIA SALES MANAGER

MARY PETTUS 
serve. Or make an afternoon of it by visiting all the creative light bulbs in
ADVERTISING ASSISTANT SALES MANAGER the Lighten Up Spartanburg! exhibit.  Can you imagine all the fun selfies
DEBBIE BROWN you could take?
CIRCULATION DIRECTOR A morning picking lavender at Southern Hills Lavender in Greer could
KEN SMITH become a day trip if you spend the afternoon baking delicious treats
CIRCULATION COORDINATOR
with the fragrant plant. Writer Latria Graham share recipes for lavender
JENNIFER BRADLEY
lemonade, peach cobbler, and cheesecake.
WEBSITE

SPARTANBURGMAGAZINE.COM In this issue, our writers were given a day trip assignment. Reporter
TO SUBSCRIBE OR PURCHASE BACK ISSUES Alyssa Mulliger and photographer Tim Kimzey took a culinary tour of
CALL 864-562-7402 downtown Greenville which combined the history of Greenville with
  delicious food and drink. Writer Dan Armonaitis and freelance pho-
PUBLISHED BY
tographer Lena Dbouk visited Bristol, Tenn., to visit the “birthplace of
HERALD-JOURNAL
189 W. MAIN ST.
country music.”
SPARTANBURG, S.C. 29306 Remember if you can’t take time for a full vacation, stop and make
864-582-4511 time for a day trip. Your mind and body will thank you.
 
AN AFFILIATE OF Jose Franco can be reached at
  JOSE.FRANCO@SHJ.COM OR CALL 876-562-7223.
 
   

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PUBLIC ART PROJECT

LIGHTEN UP
SPARTANBURG
Light bulbs celebrate creative, innovative spirit of city
STORY COURTESY OF SPARTANBURG ART MUSEUM
PHOTOS BY SAMANTHA SWANN

M
ore than 25 giant light bulbs, which
have been turned into works of
art, are brightening up the streets
of downtown Spartanburg.
Last fall, the first three pieces of the large-scale
public art project were installed downtown.
The Spartanburg Art Museum commissioned
the project called Lighten Up Spartanburg! which
explores the absolute limit of what a light bulb can
become, and celebrates the innovative, creative
spirit that has transformed Spartanburg into a
21st-century city, museum officials said. The effort
also seeks to directly connect local artists with
area businesses and stimulate regional tourism.

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Light Bulb with Glasses was
revealed at the “Lighten Up
Spartanburg” event on Sept.
29 at Indigo Hall. PHOTO BY
WENDY SHOCKLEY MCCARTY

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NAME: Incandescent System Board
ARTIST: Travis Galloway
LOCATION: QS/1, 196 N. Spring St.
SPONSOR: J.M. Smith

TOP: The Social Relevance light bulb was revealed at the “Lighten Up Spartanburg”
event on Sept. 29. WENDY SCHOCKLEY MCCARTY

Detail shot of Ghost Bird.

The first three opaque, fiberglass light bulbs


were unveiled in September by the museum and
placed around downtown — one on Wall Street,
one by Morgan Square and one on Magnolia Street
near Miyako Sushi Group. The bulbs are 6 feet
tall and span about 3 feet at the widest part.

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Detail shot of the Write On! lightbulb. SAMANTHA
SWANN/SPARTANBURG HERALD-JOURNAL

Mat Duncan, the assistant curator of the proj-


ect, said, “when the 25 blank bulbs were first deliv-
ered, they filled an entire field. In fact, each of the
giant white sculptures, when laid on their sides,
resembled a huge egg. It was really quite amazing.”
Duncan posted a photograph of the light bulbs
on the art museum’s Instagram that day — the
photo was shared and reposted by organiza-
tions and individuals throughout the city.
“We were inundated with phone calls, emails and
Facebook and Instagram messages from local art-
ists wanting to ‘claim’ one of the bulbs and paint
them,” Duncan said. “Unfortunately, the artists des-
tined to paint each bulb already had been located in
a call for artists we held two months earlier. Still,
it’s very inspiring to see such a huge response from
the community in connection with this project.”

N A M E: Holiday in Shadowland
A RT I S T: Bailie
LO CAT I O N : Olive and Then Some, 121 Magnolia St.
S P O N S O R: Bagwell Fence

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NAME: Night Light
A RTI S T: Aimee Wise
LO CAT I ON : Inn on Main, 319 E. Main St.
SP ON S OR : Anonymous

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Dennis Regula, husband of the artist Beth Bullman Regula, puts the final touches on the artwork’s mounting base.
ALEX HICKS JR./SPARTANBURG HERALD-JOURNAL

Each of the 28 bulbs represents


a local artist and business brought
together by the Spartanburg Art
Museum to enrich the visual land-
scape of downtown Spartanburg.
The exhibition of light bulbs
will run through March 2018 and
then the bulbs will be auctioned
off at a museum-sponsored event.
Those interested in the bulbs
will be able to hear the art-
ists speak about what inspired
them by using an interactive
audio guide app and digital map
designed by the museum.

For more information, visit spartanbur- Workers came to downtown Spartanburg to install one of the Light Bulb pieces of
gartmuseum.org, call 864-582-7616, artwork in the downtown area outside The Johnson Collection gallery.
or contact Spartanburg Art Museum on ALEX HICKS JR./SPARTANBURG HERALD-JOURNAL
Twitter, Facebook, or Instagram using
the hashtag #artbulbs. Exhibition dates
can be found at spartanburgartmu-
seum.org/lighten-up-spartanburg.

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NA ME: Barrel of Fun
ARTIS T: Kathy Wofford
LOCAT I ON : Balmer Fountain,
SCC Campus
252 E. Broad St.
SP O NSOR : Caroline’s Cakes

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Pam Stone has
written a new
novel, “Girls Like
Her.” Stone writes
a column with her
cat Bub in her lap,
at the family farm in
Campobello.

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Girls Like Her
Comic Pam Stone writes debut novel
from kitchen table of her farmhouse
STORY BY DAN ARMONAITIS | PHOTOS BY TIM KIMZEY

I
nside the cozy, A-frame farmhouse that she’s called
home for nearly two decades, Pam Stone likes to
spend a lot of time in the kitchen.
Sure, she enjoys doing some cooking, but that’s not
why she’s usually there.
“This is my office, and it’s never this neat,” Stone
said recently while seated at her kitchen table with a laptop
computer in front of her. “That’s the great thing about having
an interview – you clean the hell out of it. It’s usually stacked
with papers.”
She then turned her head and, for a brief moment, gazed
outside.
“I can look out the windows and see the horses in the field,
and it’s just very quiet. It’s a lovely setting,” said Stone, who
grew up in Georgia in a similar environment.
The kitchen table is where Stone, a nationally-renowned
standup comic and actress, typically writes her award-win-
ning columns that appear each week in the Herald-Journal.
And, for a few weeks at the beginning of this year, it’s where
she worked fast and furiously on her debut novel, “Girls Like
Her.”
Stone, who released the self-published book almost instan-
taneously after finishing it, has been busy on a regional tour of
independently owned bookstores.
Unlike her columns, which are humorous in nature, “Girls
Like Her” strikes a more serious tone.
At the center of the novel is a character named Lissie Mer-
riman, a strong and spirited woman who has been putting a
closely held dream on the backburner for decades as she raised

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her children, cared for her parents
and fought breast cancer. Pam Stone has written a
Now about to turn 70, Lissie has new novel, “Girls Like Her.”
Stone writes a column with
decided it’s time to realize her fan-
her dog Rosie in her lap, at the
tasy. But the reaction from her adult family farm in Campobello.
children is mixed, especially from her
daughter, Leigh, whose own dream is
contingent upon Lissie denying hers.
“I meant to write it as nothing
more than a chick’s beach read, just
something light and fun,” Stone
said. “… But the more I got into it,
I thought, ‘holy cow, this is turning
into something a lot deeper and a lot
more substantial than a chick’s beach
read.’”
Lissie’s dream is to move to Eng-
land, where she has fond memories of
her first visit there with her now-
deceased English mother. To pay
for the move, she’ll have to sell the
farmhouse in which she raised her
children.
“She makes the announcement at
her 70th birthday (party), and she’s
kind of pushed into it,” Stone said.
“She hasn’t really told anyone and
her daughter’s like, ‘don’t be ridicu-
lous, you’re too old. …’
“So, all of a sudden there becomes
this huge chasm between mother “I can look out the windows
and daughter. The daughter is like,
‘are you kidding? This is where all
and see the horses in the field, and it’s
my happiest memories were – in this
farmhouse. You can’t do this.’”
just very quiet. It’s a lovely setting,”
Leigh’s dream is to live again in
the house where she was raised, and - PA M S T O N E
she’s always figured she’d inherit it
someday.
“What I wanted to have in this not lost the first eight chapters when her
book was (the idea that) no one’s old computer crashed.
really at fault,” Stone said. “And “It all came out at once, and I couldn’t
what’s given me a lot of joy is the stop,” Stone said before mentioning her
feedback I’ve gotten from people longtime partner. “I would be in here, and
who have read it. They’ll say, ‘boy, Paul (Zimmerman) would come in and say,
I hated Leigh at first, what a selfish ‘it’s two in the morning.’ And I’m like, ‘I
bitch she was.’ But then they’ll say, can’t stop typing.’”
‘I’m still mad her, but I get it.’” She said she sometimes kept working for
In other words, Stone has crafted fear that she might forget where she next
a story in which the characters are wanted to take the story.
so well-developed and complex that “It was absolutely exhausting because I
there really isn’t a villain in it. wasn’t sleeping,” Stone said. “I was writing
“I’m really pleased,” Stone said of through meals (and) missing lunch. I’d go
how the story turns out. “I think it out in the morning to take care of the horses
ties up neatly and honestly.” but then I’d get right back to writing.
While many authors labor for “On one hand, it was very easy because it
months, and sometimes years, to came in one fell swoop; there was no writ-
write a novel, Stone completed her er’s block or agony. But, on the other hand,
debut effort in a matter of weeks. She it was like a three-week binge of almost no
said it would have been faster had she sleep and no eating.”

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Pam Stone has written a new novel, “Girls In some ways, it was a twist of fate that’s nice.’ ‘Here’s the limo from
Like Her.” Stone with her horse Forrest, at that Stone had the opportunity to Universal, Miss Stone.’ ‘Well, OK.’
the family farm in Campobello.
work on a novel, which is something “You get to Universal Studios, you go
she’d had in the back of her head for straight to wardrobe, you sit down and
nearly a decade. you do a reading of the script and you’re
A year and a half ago, she was meeting the execs from NBC and your
whisked off to Hollywood to film old friends, and it’s great. And then
a pilot for a proposed reboot of the 10 days later, you do that ‘Cinderella’
popular 1990s television sitcom, thing. You come home and you’re shov-
“Coach.” Had the show – in which eling (horse manure) again, and you’re
Stone was to have revived her like, ‘did that just happen?’”
character, Judy Watkins, from the Stone isn’t complaining, though.
original series — been picked up, She loves her life in northern Spar-
who knows when she’d have had the tanburg County and loves being in an
chance to devote so much time to environment that fuels her creativity
writing? as a writer.
Stone described the making of the “I did a sitcom for seven years,
pilot as “the most surreal experience which was a hit when it was on (TV),
of my life.” but the only thing people around here
“I get on a plane, going to L.A.,” want to talk about is the column,
she said. “‘You’re in first class.’ ‘Oh which I love,” she said with a laugh.

SPARTANBURG MAGAZINE | 25
A closeup look at some lavender plants.
PHOTO COURTESY OF SOUTHERN HILLS LAVENDER

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SOUTHERN HILLS

Lavender
fields
forever
Fragrant plant has many uses
including delicious desserts
STORY BY LATRIA GRAHAM
PHOTOS BY TIM KIMZEY

I
t’s 3 p.m. on a Wednes-
day and Mary and Tim
Bergstrom are sitting
at a weathered picnic
table between two 100-year-
old oak trees reminiscing
on all they’ve accomplished
over the past three years.
While living in Mary-
land, the South Carolina
natives were inspired by
a herb farm they saw in Southern Hills
Lavender farm
Pennsylvania and decided to create their own green
in Greer. PHOTO
space. Their mission was to reconnect with nature and
COURTESY OF
show others in their community how to do so, too. SOUTHERN HILLS
Married for 13 years, Mary is from Boiling Springs, and LAVENDER.
Tim is from Charleston. After deciding to start a laven-
der farm, they realized it was time to leave Maryland and
move closer to home. The pair purchased an idyllic 15-acre
plot in Greer and moved onto the farm in 2014 which they
called Southern Hills Lavender. In May of 2015, the first
group of lavender plants was planted in the ground.
The experience hasn’t been without its growing pains.
Last year they learned that one of the growers where they
purchased their lavender plants sold them diseased stock,
and the farm had to collaborate with Clemson Univer-
sity in order to find a solution. “We got to do a lot of the
learning and figuring it out together,” Mary explained.

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Dishes made with lavender, including cheesecake infused with lavender.

Tim nodded. “When we got premise is the same. Food vendors


started we didn’t know what that Gravy Train, Pink Mama, Auto-
dynamic was going to be like,” he matic Taco, Carolina Ice, King of
said. The couple described their Pops and Highway 301 are all slated
current venture as an extended to make appearances this year.
version of the trust game. They “We want people to come
understood they were bringing out and learn more about
something new to the Upstate. the plants and interact with
In the spring of 2016, with a nature.” Tim Bergstrom said.
year of growth under their belts, Mary, a recent graduate of
they decided to open the farm up Clemson’s Master Gardener
to the community so that those program, will teach visitors how
curious about lavender could to care for lavender plants, as
spend the day learning about the well as explain many of the ways
often photographed and utilized the plant can be utilized at home.
but little-understood plant. Instructions on how to dry the
Eight thousand people showed lavender will be available too.
up for the single day event. The Bergstroms saw a unique
“It was beyond anything we opportunity to help others in the
could’ve dreamt up,” Mary Berg- community that might not have
strom said. There were also local the chance to make it to their farm.
vendors selling their wares, as well Last year they asked visitors to the
as some ice cream and food trucks. farm to bring donations for Greer
This year they’ve spread the Relief, a food pantry that assists
you-pick season out over a series of residents in need. During that one
weekends in May and June but the event in June, they raised $1,056

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and an estimated 5,000 food and household Lavender Lemonade
items for families in need. The Bergstroms (courtesy of Southern Hills
hope to exceed those amounts this year. “These Lavender Farm)
people are our neighbors and we’re here to meet 4 cups water, divided
each other and help one another,” Mary said. 1 tablespoon dried lavender bud
The Southern Hills Lavender Farm opera- ⅔ cup sugar
tion is small but growing. The couple handles 1 cup lemon juice (about 6 lemons)
most of the propagation and planting but rela-
tives from both sides chip in when they can. In a medium pan, bring 1 cup of
A small shop on the property, painted water to boil. Remove from heat and
the company’s signature purple and green, add lavender buds. Steep for 30 minutes.
will sell wares from the farm, as well as Dishes made with lavender,
Strain liquid and discard buds. In a sauce-
including Lavender Lemonade.
products that use lavender from local ven- pan, combine 3 cups water and sugar and bring
dors. The Bergstrom have big plans for the to a boil. Cook 1 minute or until sugar is dis-
future—there are several beehives on the solved. In a pitcher, combine lavender water, syrup
property, and the couple is eyeing another and lemon juice. Cover and chill, serve over ice.
area on their land for a second lavender
field. The best is yet to come, they insist.
Can’t make it out to the lavender farm? In the
fall, Southern Hills Lavender plan to bring their Lavender Syrup
(courtesy of Latria Graham) Combine water and sugar in small
wares to the Hub City Farmer’s Market in Spar-
1 cup water pan and boil until the sugar is dis-
tanburg. For more information on the farm,
1 cup sugar solved. Remove syrup from heat and
go to website SouthernHillsLavender.com
2 tablespoons fresh or 1 tablespoon add lavender, and steep for 30 minutes.
Lavender has a variety of uses—but
dried lavender buds Strain the liquid into a jar with a tight-
many people do not know that Laven-
fitting lid. Store in the refrigerator.
der is edible and can be used in a number
of savory dishes, drinks, and desserts.

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Lavender Shortbread Cheesecake
(from Discover Cooking with Lavender) (courtesy of Melinda Graham)

2 cups all-purpose flour ½ cup all-purpose flour


¼ teaspoon salt 3 ½ pounds cream cheese,
1 tablespoon dried lavender bud room temperature
1 cup unsalted butter, room temperature 2 ¼ cups sugar
½ cup powdered sugar 5 large eggs
1 tablespoon lemon zest 1 cup sour cream
1 teaspoon lemon juice 1 ½ teaspoon vanilla extract

Preheat oven to 350 degrees. Whisk flour, Preheat oven to 350. Butter sides of 9-inch
salt, and lavender together in a bowl. In springform pan. In the bowl of an electric
another bowl, using an electric mixer, cream mixer, beat cream cheese on medium until
butter until it is smooth. Add sugar and beat light and fluffy. In a separate small bowl,
until mixture is light and fluffy. Beat in the mix flour and sugar. With the mixer on low, Graham Cracker Crust
lemon zest and juice. Gradually add flour gradually add sugar mixture to cream cheese, (courtesy of Melinda Graham)
mixture, beating just until it is combined beat until smooth. Add eggs one at a time, 2 ½ cups graham cracker cookie crumbs
with the butter mixture. Flatten the dough beating until smooth. Add sour cream and 9 tablespoons unsalted butter, melted
into a disk, wrap in plastic wrap, and chill vanilla, beating until smooth. Pour mixture
for at least one hour. On a lightly floured into prepared pan. If using the Blackberry Preheat oven to 350 degrees. Combine
surface, roll dough until it is about ¼ – ½ Lavender filling, use a spoon to drop the graham cracker crumbs and melted but-
inches thick. Line two cookie sheets with filling in circles along the edge. Bake until ter in a medium bowl. Press into and up
parchment paper. Cut dough using cookie top is golden, about 1 ½ hours, rotating the sides of 9-inch non-stick springform pan
cutters. Place the cookies on cookie sheets pan halfway through. Reduce oven tem- (if the pan is not non-stick, brush first
and chill in the refrigerator for 15 minutes. perature to 325 and continue baking for 15 with melted butter). Bake about 14 min-
Bake shortbread in the middle of the oven minutes or until cake is set in center. Remove utes or until firm. Let cool completely.
for 8 to 10 minutes or until golden brown. from oven and let the cake cool completely. Reduce oven temperature to 300 degrees.

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Rows of lavender at Southern Hills Lavender in Greer. LEFT: Mary and Tim Bergstrom.
PHOTOS COURTESY OF SOUTHERN HILLS LAVENDER.

Lavender Ice Cream Lavender Scented Peach


(courtesy of Latria Graham) Cobbler
Ice Cream Base ½ cup plus 2 tablespoons
2 cups heavy whipping cream butter or margarine
1 14-ounce can sweetened condensed milk 1 cup sugar
1 tablespoon vanilla extract ¾ cup all-purpose flour
Lavender Cream Infusion 2 teaspoons baking powder
⅓ cup heavy cream Dash of salt
2 tablespoons crushed dried lavender ¾ cup milk
2 cups fresh sliced peaches
Add the ⅓ cup heavy cream to a small 5 tablespoons lavender syrup
sauce pot and simmer. Remove the pot from
Blackberry Lavender Filling heat and stir in crushed lavender, then steep Melt butter in a 2-quart baking dish.
(courtesy of Latria Graham) for 10 minutes. Transfer pot to the fridge Combine 1 cup sugar, flour, baking pow-
1 cup blackberries to cool. Once completely cooled, strain der and salt and stir until blended. Add
5 tablespoons lavender syrup the cream through a fine mesh strainer. milk, and mix until thoroughly uniform.
3 teaspoons sugar Add the ice cream base ingredients to the Pour batter over butter in baking dish, but
bowl of a stand mixer fitted with the whisk do not stir. Combine peaches and laven-
Purée 1 cup blackberries in a blender attachment (or use a handheld electric der syrup, then spoon over batter. Do not
or food processor and strain. Discard mixer). Add the lavender cream. Whip stir. Bake at 350 degrees for one hour.
seeds. You should have about ⅓ cup purée. until the mixture forms stiff peaks. Spoon
Stir in lavender syrup and 3 teaspoons the ice cream into a freezer-safe container
sugar. Set aside until ready to use. and freeze four hours or overnight.

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DINING

Downtown Deli
& Donuts
Chef opens artisan doughnut and sandwich shop in heart of city

E
STORY BY PAM PREVATTE | PHOTOS BY ALEX HICKS JR.

lizabeth Evans wasn’t necessarily looking to get back


into the restaurant business. But if no one in Spartanburg
was going to open an artisan doughnut shop, well, she
thought it might have to be her.
Things started rolling when, without really looking,
she found the perfect location, in the middle of Spar-
tanburg’s bustling downtown. Soon Downtown Deli &
Donuts was a reality.

An assortment of doughnuts
from Downtown Deli & Donuts.

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0608_A_32_SHJMAG.indd 33 5/19/2017 11:27:47 AM
LEFT TO RIGHT: Classic Eggs Benedict which includes a toasted English muffin, Canadian bacon,
sliced tomatoes, poached eggs topped with lemony Hollandaise. Served with a small house salad and
seasonal fruit. The Red Rooster is a breakfast sandwich made with buttermilk fried chicken, cheddar
cheese and sausage gravy on a grilled buttermilk biscuit.

“The dominoes just fell into place,” Evans said. “I kept telling people about this great
space for a restaurant that I had found and then I decided to open one myself. I decided in
I just wasn’t sure if I June and by August we were open.”
Since Downtown Deli & Donuts has gained a dedicated following. If your diet doesn’t
had another restaurant allow for those scrumptious doughnuts that Evans makes from scratch every morning, then
in me, but I couldn’t you can try something from the varied breakfast and lunch menu. Or, if you need a quick
meal to feed your family, or take to someone, there is a variety of grab-and-go casseroles.
stop thinking about a But first … those doughnuts. While doughnuts are said to have been invented in the mid-
new one, and what I 1800s, the treat recently has been transformed with inventive toppings and unique flavors.
Evans was intrigued with the new trend after following several artisan doughnut shops on
would serve.” social media.
“I kept thinking that we should have them here,” she said.
— Elizabeth Evans Evans caught herself thinking about the various toppings she could use on a doughnut. At
the same time, she was starting to feel the
pull to start another restaurant. She previ-
ously had operated the popular Elizabeth’s
Café & Catering that closed when she
needed a break from the hectic restaurant
world.
“I just wasn’t sure if I had another res-
taurant in me,” Evans said. “But I couldn’t
stop thinking about a new one, and what I
would serve.”
Today Evans is at the restaurant early
six days a week. If you can think of a flavor
for a doughnut, she can make it. A few of
the ever-changing varieties include Blue-
berry Basil, Fruit Loops, Raspberry White
Chocolate, Butterscotch, Pina Colada with
Roasted Pineapple, Margarita and Lemon
Thyme & Hibiscus Vanilla Bean. The list
is endless and each is lovingly handmade
from recipes Evans created. Crafted in
small batches there are cake and yeast-
based doughnuts as well as gluten-free
options. There are also glazed doughnuts
Downtown Deli & Donuts owner Elizabeth Evans stands by the Specials board. for those less adventurous.

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LEFT TO RIGHT: The Southwestern Salad includes Caribbean jerk seasoned chicken, roasted corn, black bean salad, avocado, tomato and shredded cheddar on
mixed greens with crispy tortilla strips and cilantro lime dressing. The Big “q” is a sandwich with pulled chicken barbecue with Motte & Son’s Bootlegging “The
General” Whiskey brown sugar sauce. Piled on a toasted brioche bun and topped with bacon and a brussel sprout sauce. The Farmhouse breakfast sandwich
includes an egg, a fried green tomato, applewood bacon, and pimento cheese.

If you want a meal, Evans has you covered “Elizabeth and her crew are absolutely In addition, there is an array of bagels,
with a variety of options. She uses as many delightful.” fresh made biscuits, and croissants. To
locally sourced products as possible, as well Other favorites on the breakfast menu satisfy any sweet tooth there are cinnamon
as organic and fresh ingredients. Menu items include the Biscuits & Gravy Skillet, with rolls, scones, sticky buns, danishes, and
are familiar foods but with new twists. homemade herbed cheddar biscuits and sau- muffins.
“My introduction to DDD began with the sage gravy, baked in a cast-iron skillet. Or, “We really wanted to include something
Bishop - a buttermilk biscuit with house- the Nova, with smoked salmon, red onions for everyone,” Evans said. “I am always
made maple bacon, baby spinach, and brie. and imported capers on a toasted bagel. thinking of new items to include and things
The Carolina Morning coffee is a great Sides include cheddar grits, hash browns, I want to try, so it’s hard for me to have a
complement,” said customer Danny Shelton. and fruit. small menu.”

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Chicken pot pie.

Lunch is a smorgasbord of slow-braised short ribs shred- creativity into popular dishes
sandwiches, burgers, and salads ded and served on sourdough such as a Buddha Bowl with
along with a different soup and with caramelized onions, grilled falafel, quinoa, avocado,
quiche everyday. peppers, roasted tomatoes, feta, roasted sweet potatoes,
The Middle Eastern Turkey provolone and cheddar cheese spinach, and tomatoes. Or, a
burger is seasoned with garlic, with horseradish mayo. new twist on the grilled cheese
mint, and parsley served on pita “We also try to have a … made with pimento cheese,
bread with lettuce, tomato, and good variety of healthy and bacon and hot jelly pepper. Or a
cucumber yogurt sauce. For a vegan dishes,” Evans said. Cajun shrimp and pasta.
more traditional burger, you “I think that’s a niche that’s “I like coming up with new
can have a Patty Melt, a one- underserved.” ideas,” Evans said.
third pound beef burger. Regulars know to look for And, if you didn’t think the
Another popular sandwich Evans’s daily specials. Here menu was diverse enough
is the Zingerman, which is she funnels her unrelenting during the week, Evans has a

Below, the Carnegie Panini which is an Elizabeth Evans’


classic. Premium roasted turkey or ham, pimento cheese
and applewood bacon on sourdough bread.

36 | SPARTANBURG MAGAZINE
special Saturday brunch with favorites such as
shrimp and grits, crab cakes and tomato pie. Southwestern Quinoa
Bowl with avocado,
“I wish I could be open seven days a week,”
black beans and corn.
Evans said. “But I have to have a day off.”
Just as Evans developed the concept and
menu, she designed the interior. It’s a casual,
funky vibe with seating for 40 and free Wi-Fi.
“I want people to come and feel comfort-
able, Evans said.
Community tables fill the back hall of the
Bijou Building with seating for about another
20-25 people.
“At first I wondered if people would want to
eat there but it’s worked out well,” Evans said.
“It’s good to hear them out there talking and
laughing.”
As for deciding on downtown, it was crucial
to her that the restaurant was located in a
place with a strong sense of community.
She and her daughter, Kate Evans, co-own
Archived Clothing, which also is located in the
Bijou building.
“There’s so much going on downtown;
this was the logical place to be and I could
not imagine being anywhere else,” she said.
“There’s so much momentum right now in
downtown Spartanburg, you can feel it.”

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The “Zeek Burger” from the
Sugar-n-Spice team.

38 | SPARTANBURG MAGAZINE
Angelo Thalassenos,
with Willy Taco,
made the “UFO over
Mexico” burger for
their team.

GOOD BURGER, GOOD CAUSE


Cribb’s Burger Cook-off raises $17K for Children’s Security Blanket
STORY BY ALLISON M. ROBERTS | PHOTOS BY TIM KIMZEY

T
he mouth-watering smell of sizzling burgers drifted over West Main Street
on April 1 as chefs grilled up their creations during the Cribb’s Kitchen Burger
Cook-Off.
The annual event is a fundraiser for the Children’s Security Blanket, a local
nonprofit that helps families of children who have been diagnosed with cancer.
This year was the best yet, raising more than $17,000 for the organization, compared with
$7,200 last year, said Executive Director Laura Allen.
Allen said she was delighted so many children will be helped as a result of the fundraiser.
“This is a big, big, big plus for our organization,” Allen said. “But what it’s really a big plus
for is the children that we’ll continue to serve.”
Tail Grinders was crowned the winner this year, followed by first runner-up, Willy Taco,
and second runner-up, R.D. Anderson.
Here’s what two of the top teams had to say about their burgers:

SPARTANBURG MAGAZINE | 39
0608_A_38_SHJMAG.indd 40 5/11/2017 1:23:02 PM
“The Italian Stallion” sliders “The RoseCrest Jerk” burgers

THE WINNING BURGER PERSISTENCE


The burger that won this year was Mexican-inspired. I love Mexican PAYS OFF
food. I had been doing one that was more Asian-inspired in the past. I My family is up here and they asked me to come up. They said it would
decided I was going to change it up this year, so I went with more of a be a good excuse to get out of town and come see them, so that was how
Mexican theme. I used fresh ingredients, fresh peppers, and roasted I first started coming. Once I competed and got second place the first
them down to make the salad that went with the burger. I used Cotija year, I was so ready to win, so I kept coming back until I won.
cheese — a very popular Mexican cheese — and everything worked
together this year for me. I couldn’t be happier to be the winner. THE BURGER
We did a Southwestern-themed burger. We wanted to do something
CHANGING THE FORMULA a little different but stick to our mantra. We wanted to do something
The last burger I competed with for the first two years was a pork Southwestern and wanted something that would blow people’s heads
belly burger that had a slice of pork belly on top and an Asian slaw off but still stick to our roots. We replaced our buns with fried tortillas,
and a sriracha aioli with it. It had a very Asian feel to it. This year I which people loved. We did a chorizo-infused burger and put some
couldn’t compete with the same thing, so I had to switch it up. So I chipotle puree, some queso, some guacamole — your go-to Southwestern
did and it brought home the trophy. foods. Hit it with some charred peppers on there, and then we topped it
off with pineapple and a spicy pickle.

— Ryan Collins, — Ryan Cunningham,


captain of The Tail Grinders captain of the Willy Taco team

SPARTANBURG MAGAZINE | 41

0608_A_38_SHJMAG.indd 41 5/18/2017 3:59:29 PM


Joe Clarke has an extensive collection
of baseball memorabilia but his pride
and joy is a baseball signed by Babe
Ruth and Lou Gehrig.

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Former SHS
principal
Joe Clarke’s
collection a
home run
STORY BY ROBERT DALTON
PHOTOS BY TIM KIMZEY

W
hen he was 10
years old, Joe
Clarke took an
oath.
He pledged,
in writing, his
loyalty to the Brooklyn Dodgers. Now,
61 years later, Clarke still bleeds Dodger
blue.
A room in his home makes that appar-
ent, from the recliner emblazoned with
the Dodgers’ logo, to the Dodgers’ flag
that once flew over Wrigley Field, to the
Dodgers’ rug on the floor. But the room
is more than just a tribute to his favorite
team — it’s a museum, filled with cases
that are filled with pieces of baseball’s
glorious past.
Clarke, who served as principal at
Spartanburg High from 1989 to 2005,
has a chair from Griffith Stadium in
Washington, D.C., that was signed by its
former owner, Sam Mele, who played for
the Senators from 1949 to 1952 and man-
aged the Minnesota Twins to their first
American League championship in 1965.
He also has a seat from Fulton County

SPARTANBURG MAGAZINE | 43

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Stadium and one from, of course, Dodgers Stadium. He
also has a seat bottom and brick from Ebbets Field, the
Dodgers’ home in Brooklyn, N.Y., before they moved
to L.A.
His collection includes a program signed by Buck
O’Neil and other Negro League stars, an original Jackie
Robinson card, baseballs signed by Sandy Koufax and
Don Drysdale, by Mickey Mantle, and by Joe Dimaggio
and Stan Musial among others. He has items featuring
local legends Shoeless Joe Jackson and Art Fowler.
Clarke also has some more obscure items, such as a
room key from the Hotel Sinton in Cincinnati — where
members of the Chicago White Sox met with gamblers
in the midst of throwing the 1919 World Series — and
a champagne cork from the night the Dodgers clinched
the NL West division in 2009.
But his pride and joy is a baseball that he bought at
an auction about seven years ago. It’s perfect in its
imperfection, with its nicked and scarred cover discol-
ored by age.
On one side is Babe Ruth’s autograph. On the other is
Lou Gehrig’s.
“I was not going to lose that one,” Clarke said. “I’d
lost several in other auctions, but I was not going to

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44 | SPARTANBURG MAGAZINE

0608_A_42_SHJMAG.indd 44 5/19/2017 4:53:58 PM


Joe Clarke has an extensive collection of Joe Clarke, a former Spartanburg High School principal, has seats from old parks, Jackie Robinson score-
baseball memorabilia including a Shoeless Joe cards, and Shoeless Joe Jackson items but his pride and joy is a baseball signed by Babe Ruth and Lou
Jackson statuette. Gehrig.

SPARTANBURG MAGAZINE | 45

0608_A_42_SHJMAG.indd 45 5/19/2017 4:56:44 PM


CLOCKWISE FROM TOP LEFT: A replica of Yankee Stadium. A seat from Dodgers Stadium. A Shoeless Joe Jackson baseball card. A Jackie Robinson
baseball card.

“It’s something I’m passionate about, I’m enjoying myself.”


— JOE CLARKE

lose that one.” with all those cards. I’m not saying she threw them away,
All of his items have been authenticated. The windows in but I had them and then I didn’t have them,” he said with a
the room have been UV treated to protect his treasures. laugh.
Former Spartanburg High basketball coach Doug While he continued to collect prized pieces here and there
Lowe said he was surprised the first time he saw Clarke’s over the years, his hobby took a back seat to his career. When
collection. he retired in 2005, he jumped back in.
“It’s impressive,” Lowe said. “I didn’t think it would be “When I was principal it consumed all my time,” Clarke said.
that extensive. You could ask him where he got this or that, “From early morning to late at night I was busy with events.”
and he could tell you a story. Joe supported all of our athletic Now, he’s able to keep a close eye on his favorite team.
teams at Spartanburg High, and we didn’t know he had such Clarke has watched or listened to at least a part of every
a great interest in baseball for many, many years.” Dodgers game since he retired.
Clarke fell in love with the game while growing up in And he’s able to scour catalogs searching for the next item
Inman, and he started buying and trading cards. He had to add to his collection.
boxes full, he said, but they disappeared. “It’s something I’m passionate about,” he said. “I’m
“My sister and I to this day wonder what my mother did enjoying myself.”

46 | SPARTANBURG MAGAZINE

0608_A_42_SHJMAG.indd 46 5/22/2017 9:23:06 AM


0608_A_47_SHJMAG.indd 47 5/16/2017 10:38:07 AM
Exterior of Soby’s on the Side.

CULINARY TOUR

Eating up
downtown
Greenville
‘AT THE CHEF’S TABLE’ DINERS MEET
THE CHEFS WHO PREPARE THEIR MEALS

STORY BY ALYSSA MULLIGER | PHOTOS BY TIM KIMZEY

On Tuesday evenings and Saturday afternoons, some of down-


town Greenville’s top chefs whip up their signature dishes and
share a few tricks of the trade for culinary tour foodies.
For more than six years, John Nolan has led groups on the
“At the Chef’s Table Culinary Tour” through his company,
Greenville History Tours. The walking tour is a combination of
sightseeing, socializing, a little learning and a lot of eating.
“When we were crafting this tour idea, I had taken a food tour
up in Manhattan and it was the first time I had ever heard of such
a thing,” Nolan said. “I had a great time and thought, we need to
do that here in Greenville.”
The tour includes places that are part of the Table 301 res-
taurant group, which has eight properties and a food truck in
downtown Greenville. Along the way, Nolan explains downtown
Greenville’s rich history, culture and architecture.
Nolan leads groups to an average of five restaurants on each
tour – the first four offer savory dishes and the last serves up
dessert.
“Everybody always has room for dessert,” Nolan said.
During the tour, chefs explain the dishes they’ve prepared and
bartenders describe the handcrafted drinks paired with each
meal. The experience makes for one that goes beyond the average
restaurant visit.
“When I approached Table 301, we decided to focus the tour
around meeting chefs,” Nolan said. “Some people may have been
to some or all of these restaurants, but usually when you go out to
eat you don’t get to meet the person who’s making your food.”

48 | SPARTANBURG MAGAZINE
Sous Chef Chris Fowler created
an Asian Taco Bowl dish for
patrons at Soby’s on the Side.

Drink:
“Effen
Goodness”

Patrons enjoyed a bacon-wrapped pork tenderloin with


mashed potatoes, brocholini, and habanero cream
sauce, at Soby’s.

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At left, the exterior of Soby’s. At right, Sous chef Chris Fowler creates an Asian Taco Bowl dish for patrons at Soby’s on the Side.

SOBY’S ON THE SIDE “Table 301 as a whole I really like because our mission is not just
Six days a week, Soby’s on the Side serves breakfast, lunch and a about making a profit or really good food, it’s about giving back to our
selection of baked goods for dine-in, takeout or corporate delivery. communities,” he said. “We donate our time to local charities and we
The deli bakes “everything but bagels and white bread,” said Chris do that because we want to maintain Greenville and we want it to grow
Fowler, sous chef at Soby’s on the Side. and be healthy.”
Fowler, a Charlotte, N.C. native, has been cooking since he was 15 For one recent tour group, Fowler prepared an Asian taco bowl piled
years old, or almost 31 years. Before finding his resting spot in Green- high with braised, shredded flank steak with Oriental seasonings and
ville, Fowler sharpened his culinary skills on Florida’s Gulf Coast and topped with pickled red onions, watercress, cucumbers and a drizzle
in Myrtle Beach. of Sriracha aioli.

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Exterior view of Nose Dive.

The dish was paired with a Soby’s Sunrise cocktail com-


prised of tequila, orange juice and pomegranate sparkling
water.
“It’s a play on a Tequila Sunrise,” Fowler said.

NOSE DIVE
Tagged as a casual gastropub, Nose Dive features urban
comfort food alongside a selection of craft cocktails, hand- Interior of Nose Dive.
crafted beers and hand-selected wines. The restaurant serves
lunch on weekdays, dinner every night and brunch on the
weekends. Patrons enjoyed a sliced roasted
Executive Chef Shaun Garcia’s dishes are inspired by his pork barbecue sandwich with
grandmother’s restaurant, where he spent his childhood a vegetable medley of brussels
growing up. sprouts at the Nose Dive.
“She’s probably been one of my greatest influences over the
years as a growing cook and chef,” he said. “Once I started
pulling from my roots, cooking kind of just fell into place.”
One of his grandmother’s creations was a sliced barbe-
cue pork sandwich that was a southern restaurant tradition,
Garcia said. He prepared a version of her popular sandwich for
a recent tour group.
“I took pork roast, sliced it and put a little sauce on it. I
added pickles to the sandwich, which pair well with the bar-
becue flavor,” Garcia said.
To accompany the sandwich, Garcia’s mother, who works
in the restaurant’s kitchen, came up with a hash as a twist on
potato salad. The hash consisted of heirloom potatoes and
Brussels sprouts dressed with warm bacon vinaigrette.
A light German beer helped to wash everything down.

SOBY’S NEW SOUTH CUISINE


Considered the flagship restaurant of Table 301, Soby’s
blends contemporary cuisine with traditional southern ingre-
dients. The fine southern dishes are served seven days a week
for dinner and during Sunday brunch.
A particular dish that tour groups might get to taste is the
bacon-wrapped pork tenderloin.
“This dish is very nostalgic to Soby’s and the restaurant did
not too long after it opened almost 20 years ago,” said Haydn

SPARTANBURG MAGAZINE | 51
Shaak, chef de cuisine at Soby’s. “You can go any- habanero cream sauce.
where and get a bacon-wrapped pork tenderloin, but “We let the ingredients speak for themselves,”
what really separates us from everybody else is the Shaak said. “We feel like simple is often the best.”
product that we source.” Bartender David Brock also uses quality, fresh
The restaurant uses specific breeds of pork from ingredients for drinks like an Effin Goodness to
Winston-Salem, N.C. The tenderloins get salt and pair with the pork dish. The drink had Effin vodka,
pepper before being rolled in bacon and roasted. muddled cucumber, fresh lime juice, soda water and
“Every day my cooks will come in and roll these simple syrup.
pork tenderloins in bacon. They’re rolling anywhere “Much like the restaurant we try to do everything
from 24 to 48 loins a day,” Shaak said. fresh as much as we can,” Brock said. “Every day when
The pork is sliced into medallions and simply I get here we cut limes and lemons, stuff blue cheese
served with mashed potatoes, broccolini and olives and make our own purees and simple syrups.”

Exterior view of
Passerelle Bistro.

52 | SPARTANBURG MAGAZINE
Salmon croquette with fresh salad
prepared by executive chef Steven
Musolf at Passerelle Bistro.

ABOVE LEFT: Executive chef Steven Musolf speaks to guests at Passerelle Bistro. ABOVE RIGHT: Participants in a “At
the Chef’s Table” culinary tour enjoyed dishes at five downtown restaurants in Greenville, on April 25. Above, patrons
enjoyed a salmon croquette dish at Passerelle Bistro.

PASSERELLE BISTRO
Overlooking Falls Park and the Reedy River, the French-
inspired Passerelle Bistro serves unique items for lunch, dinner
and weekend brunch.
Steven Musolf, the bistro’s chef de cuisine, creates dishes of
colorful and fresh ingredients with powerful flavor profiles.
During their visit, tour groups may be treated to croquettes
made with salmon, red onion, crème fraîche, capers, dill, tar-
ragon, parsley and lemon zest and topped with rémoulade sauce.
“A croquette is really just a fritter,” Musolf said. “We put the
salmon through a meat grinder so it’s still got a little of a bite to
it.”
Musolf serves the croquettes atop a bed of baby lettuces,
French green beans and grape tomatoes tossed in champagne
lemon vinaigrette.
The elegant meal is often paired with a glass of white musca-
dine wine.

SPARTANBURG MAGAZINE | 53
THE LAZY GOAT
A ‘made from scratch’ menu featuring
Spanish, Moroccan, Italian, French,
Greek, African and Middle Eastern
influences is sure to intrigue visitors to
The Lazy Goat. The restaurant serves
lunch and dinner six days a week, but
its desserts are what tour groups save
room for.
After pouring glasses of sparkling
moscato, pastry chef Christine
Mansfield presented plates of lemon
pavlova, a meringue dessert with
a crisp crust and soft inside. The
pavlova came topped with mint
crème and sliced strawberries tossed
in a lemon-mint simple syrup and
garnished with lemon zest and strands
of mint.
“We steep some heavy cream with
mint and whip it up,” Mansfield said.
“It’s actually an unsweetened whipped
cream because there is so much sugar in
the meringue.”
Exterior of The Lazy Goat.
For more information on the At
the Chef’s Table Culinary Tour, visit TOP: Pastry chef Christine Mansfield at The Lazy Goat. BOTTOM: Tour guide John Nolan shows the group around
greenvillehistorytours.com. downtown Greenville, including Falls Park on the Reedy River.

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Pastry chef Christine Mansfield at The Lazy Goat
prepared dessert, meringue with strawberries,
whipped cream, lemon zest and mint.

SPARTANBURG MAGAZINE | 55
HIDDEN TREASURE

Hatcher
Garden
A far-away
natural
paradise
close to home

56 | SPARTANBURG MAGAZINE

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Something is always
blooming, no matter
the time of year
STORY BY BOB MONTGOMERY
PHOTOS BY JOHN BYRUM

F
rom Atlanta to Charlotte,
Asheville to Columbia, visitors
come to Hatcher Garden Public
Botanical Garden & Woodland
Preserve in Spartanburg year-round
to enjoy its blooming flowers, flow-
ing streams and bountiful gardens.
“It is a place in the mountains right
here in the city limits, with water-
falls, trees, shade and nice picnick-
ing areas, no gates and no charge for
coming here,” said Hatcher Garden
executive director Robin Vollmer.
Hatcher Garden is a member of the
American Horticultural Society Gar-
den Reciprocal Admissions Program.
Its members get visiting privileges at
more than 300 gardens nationwide
and the Virgin Islands, including three
in South Carolina — one of which is
Hatcher Garden. The other two are
Piedmont Physic Garden in Union and
S.C. Botanical Garden in Clemson.
With its membership, garden lov-
ers across the country know of Hatcher
Garden and many make it a point to
come back again and again, she said.

Harold Hatcher, who along


with his wife, Josephine, began
what is today known as Hatcher
Garden Public Botanical Garden
& Woodland Preserve.
PHOTO COURTESY OF
HATCHERGARDEN.ORG

Decidious Azalea.

SPARTANBURG MAGAZINE | 57

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Virginia Bluebell. Jack in the Pulpit.

Azalea Formosa.
Hatcher Garden and
woodland preserve
located off John
B. White Blvd. in
Spartanburg.

Star of Bethlehem. Wild Geranium.

Rhododendron.

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0608_A_56_SHJMAG.indd 58 5/17/2017 1:23:12 PM


“Children like to explore and discover more than 10,000 trees and shrubs that make up
nature, turtles on logs, squirrels, and chip- the woodland green space, according to Vollmer.
munks — so many children don’t get to see Hatcher Garden and Woodland Preserve Inc. is a
these things,” Vollmer said. “Many just enjoy nonprofit organization that depends on donors and
the quiet little picnic areas and water features, supporters to maintain the garden and keeps it free to
creeks with water flowing over the rocks.” the public every day of the year from dawn to dusk.
Located at 820 John B. White Sr. Blvd., Spartan- There is bus parking available, escorted
burg, the garden is just two miles from Interstate tours for schools and groups, educa-
26 and within a couple of hours from Charlotte, tional programs, and it’s available for wed-
Asheville, Columbia and Charleston and Atlanta. dings, parties and other special events.
Directions are listed on the website. An estimated Vollmer recently provided a tour of the garden
40,000 people a year visit Hatcher Garden. along with Daniel Shook, garden manager and horti-
Wheelchair accessible, the 12-acre garden and culturist; Jennifer Steller, a board trustee; and Julia
preserve features paths that wind through an urban Burnett, a sustaining board trustee, photographer,
woodland with a rushing stream, waterfall, and and artist whose work can be found in the gift shop.
cypress pond. A butterfly garden, hosta garden, a The garden’s history dates back to 1969 when
conifer collection, wildflower garden and Water Josephine and Harold Hatcher decided to retire
Wise Demonstration Garden complement the to Spartanburg from Indianapolis. They bought a

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Robin Vollmer, executive director of Hatcher Garden and Woodland Preserve, photographed in the garden.

home on a small lot on Briarwood Road on the west side of town.


From their backyard, they could see the wooded area with pines,
mature hardwoods and a stream. The land at one time had been
home to cotton fields and became a dumping ground for trash.
Soon Harold Hatcher expanded his property by purchasing three
acres for $2,000 and began converting it into usable land for his
gardening projects, according to a published history of the garden.
The Hatchers began planting trees, shrubs, flowers
and building paths and eventually expanded it by acquir-
ing more land until it became the size it is today.
In the 1980s, the Hatchers donated the property to the Spar-
tanburg Foundation and a nonprofit status was acquired.
Josephine Hatcher died in 1999 and Harold died in 2003 at
the age of 96. Their ashes were scattered in the garden.
Vollmer said the garden is a “photographer’s paradise” because
there is always something in bloom. In the winter, there are helle-
Hatcher Garden and woodland preserve located off John B. White Blvd. in bores and camellias. In the spring, there are trout lilies, mayapples,
Spartanburg.
and trilliums. Late summer features colorful blossoms in the
butterfly garden and in the fall, the trees display changing colors.
In recent years, the Garden of Hope and Healing Gazebo
opened as well as fitness trails totaling one mile, soon to
be extended. There are five ponds — the Upper Pond, Bald
Cypress, Duck, Lower and Turtle ponds. There are also several
benches made of natural materials and an observation deck. 

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B R I S TO L , T E N N . - VA .

‘The Birthplace of Country Music’


Museum celebrates first recordings of Carter Family, Jimmie Rodgers

N
STORY BY DAN ARMONAITIS
PHOTOS BY LEENA DBOUK
inety years ago this summer, Bristol, Tenn., was the site of
what many musicologists have defined as “the big bang of
country music” and what Johnny Cash called “the single
most important event in the history of country music.”
It was there that Ralph Peer, a record producer from
the Victor Talking Machine Company, set up a portable
recording studio in what was then the Taylor-Christian
Hat Company building on State Street and ended up
making music history that continues to reverberate to this day.
The Bristol Sessions, as they’re now known, were conducted between July 25 and
Aug. 5, 1927, and produced the first recordings of the Carter Family and Jimmie Rod-
gers. More importantly, they were highly influential in shaping the
sounds and practices of early commercial country music.
Bristol straddles the Tennessee-Virginia border and is
actually two small cities. Visitors can step across the state
line, which is divided by State Street, into Bristol, Va.,
and be treated to a unique experience that celebrates

A giant-sized guitar sculpture


greets visitors to the Bristol
Chamber of Commerce building
in Bristol, Tenn.

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the cultural impact of the Bristol
Sessions.
The Birthplace of Country
Music Museum opened in 2014
and is housed in a historic building
in Bristol, Va., just a couple of
blocks away from where Peer’s
famous recordings were made.
It’s a state-of-the-art
museum that’s affiliated with the
Smithsonian.
“We have 12,000 square feet
upstairs that is our permanent
exhibit, and that tells the story
of the 1927 Bristol Sessions and
looks at the key players and all
the different artists that were A sculpture depicting “The Father of Country Music” Jimmie Rodgers can be found in
part of those sessions,” said René the lobby of the Birthplace of Country Music Museum in Bristol, Va.
Rodgers, curator of exhibits and
publications at the museum.
“And it also tells the story of
how the technology changed from
the acoustic horn to the Western
Electric microphone and the way
that technology was changing
in (regard to) the distribution of
music.”
The museum exhibits don’t
stick strictly to the 1920s,
however.
“We also focus on how those
sessions have impacted American
music beyond that 1927 moment,” The Birthplace of Country Music Museum opened in 2014 in Bristol, Va.

Rodgers said. “So, while the


museum is sort of focused on that
story, we really want to empha-
size the fact that the story goes
beyond 1927.”
In many ways, the Nashville,
Tenn., music industry that took
flight shortly thereafter can be
directly traced back to the Bristol
Sessions, hence Bristol’s status as
“the birthplace of country music.”
“I don’t know of anything
else that happened before or has
happened since (the Bristol Ses-
sions) that was like it,” said Jim
Lauderdale, a Nashville-based
singer-songwriter who performed
at the opening of the museum
three years ago. “It made stars out
of Jimmie Rodgers and the Carter A sculpture depicting the city’s rich musical heritage can be found across the street
from the Birthplace of Country Music Museum in Bristol, Va.

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Family, and it really did things (to
boost the careers) of Pop Stone-
Vintage 78 RPM records
man and the Stoneman Family and on display at the Birth-
many others. place of Country Music
“Gosh, it’s just so interesting Museum in Bristol, Va.
to think about how those sessions
influenced music in general and
even the listening of music. It was
pretty profound.”
The Birthplace of Country
Music Museum features plenty of
hands-on, interactive exhibits,
which are sure to appeal to serious
students of early country music
and casual observers alike. Visi-
tors can listen to a wide range of
historic recordings, not just from
the 1927 Bristol Sessions but from
multiple decades and genres. They
can even step into a recording
booth and hear what they’d sound
like on a record.
“The thing about this museum
that’s so wonderful is that you
might think you don’t like country
music, but I think you will like
country music after you’ve been
here,” Rodgers said.
Another interesting aspect of
the Birthplace of Country Music
Museum is that it houses a live
working radio station, WBCM aka
Radio Bristol, which can be heard
locally on 100.1 FM or worldwide
at listenradiobristol.org.
Regional and touring musicians
will often stop by for live on-air
appearances and visitors can peek
through a window into the studio
booth. The station also broadcasts
regular “Radio Bristol Sessions”
that are recorded in the museum’s
performance theater and are free
and open to the public.
“We have very diverse pro-
gramming that highlights a lot of
the early recordings like the Bris-
tol Sessions but we’re also able to
continue that story and recognize
contemporary culture,” said Kris
Truelsen, producer of Radio Bris-
tol. “When people drive through
Bristol and they hear the station,
we want it to be representative of
this region, and we believe it is.”
One of Radio Bristol’s most
popular programs is “Farm and

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Fun Time,” which is a monthly variety show that resurrects an old has become a pilgrimage destination for music lovers from around the
radio program that was popular in Bristol in the 1940s and ‘50s. Tru- world. Rodgers said the museum has received guests from all 50 states
elsen is the host and his acoustic outfit, Bill and the Belles, serves as and at least 40 countries.
the house band. “I think certainly for musicians there’s an emotional connection,”
“The show is really, really special, and it’s catching on like wildfire,” she said. “But I think people just really love the way the story is told
Truelsen said. here and how interactive it is and that there are so many chances to go
Since its opening in 2014, the Birthplace of Country Music Museum deeper into the music and into the story.”

A mural recognizing the 1927 Bristol Sessions can be


seen from State Street in Bristol, Tenn.

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Lauderdale said the museum is a wonderful experience. Reunion is held each September and is hosted by the Birthplace of
“I love to stop by there whenever I’m in the area,” he said. “It’s Country Music, which is the parent organization of the museum, the
really an interesting and fun and inspiring museum to visit. The radio radio station and the festival. The event, which runs Sept. 15-17 this
station and then the little theater they have there, it’s just great.” year, is known for presenting some of the most acclaimed and well-
Bristol’s rich music heritage can be felt beyond the Birthplace of known entertainers in the Americana, folk, bluegrass and traditional
Country Music Museum’s doors, however. country fields.
A three-day music festival called the Bristol Rhythm and Roots And just a simple walk down State Street in the heart of downtown

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The iconic Bristol Virginia-Tennesee sign that overlooks
State Street - the dividing line between the two states -
is listed on the National Register of Historic Places.

Mile Twelve, a bluegrass band from Boston, recently recorded a


“Radio Bristol Session” in the performance theater of the Birth-
place of Country Music Museum in Bristol, Va.

will reveal glimpses into Bristol’s glorious musical past. not affiliated with the Birthplace of Country Music Museum,
The Taylor-Christian Hat Company building no longer can also be found on the Tennessee side of State Street.
exists, but there’s a historical marker denoting the spot’s There’s even a large guitar sculpture in front of the
significance. The Birthplace of Country Music Museum’s Bristol Chamber of Commerce that further recognizes the
business offices are located next to it. community’s connection to music.
And just down the street, there’s a beautiful mural cre- “The downtown you see today is radically different than
ated three decades ago by artist Tim White that depicts the it was 20 years ago,” Rodgers said. “There are all these
principal participants in the 1927 Bristol Sessions, includ- wonderful independent stores and lots of restaurants and
ing the Carter Family and Jimmie Rodgers. nightlife, and it’s just continuing to grow.
The Mountain Music Museum, which was formerly “It’s a great place to come, not just to visit the museum,
housed in a shopping mall on the outskirts of the city and is but to make a day of it.”

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O L D F O R T, N . C .

Bike trails,
trout streams
entice outdoor
enthusiasts
STORY BY CHRIS LAVENDER
PHOTOS PROVIDED BY
MCDOWELL TOURISM AUTHORITY

N
estled in the foothills of the
Blue Ridge Mountains, Old
Fort, N.C. embraces mountain
traditions and culture through
music and festivals held year
round.
Outdoor enthusiasts can also enjoy the city’s
and McDowell County’s many bike trails and
streams for fishing. Museums are also located
in the city, which provides glimpses of how life
was for people living in the mountains in simpler
times.
Carol Price, McDowell County Tourism
Development Authority executive direc-
tor, said Old Fort is a N.C. Mountain Heritage
Trout Town, with public access on Mill Creek
at Mountain Gateway Museum. Other Old Fort
area trout streams include Curtis Creek, New-
berry Creek and the upper area of the Catawba
River. There are several waterfall attractions in
the region as well.

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Interest continues to grow
for mountain bike trails in
and around Old Fort.

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“Old Fort’s most popular Price said in downtown Old
waterfall is Catawba Falls, an Fort, visitors can enjoy a stop at
approximately three-mile trail Mountain Gateway Museum and
where visitors enjoy cooling off Heritage Center. The property
in the headwaters of the Catawba is managed by the North Caro-
River,” she said. “The U.S. Forest lina Department of Resources.
Service’s Grandfather Ranger The current exhibit interprets
District updated the parking lot the events of World War 1. The
and installed two bridges, creat- grounds include two 19th century
ing an easier hike crossing fewer log cabins, a trout stream, picnic
river boulders.” tables and serves as a host to sev-
A smaller second waterfall eral seasonal events. The museum
is found inside the U.S. Forest hosts an Annual Pioneer Day Fes-
Service’s Curtis Creek Recre- tival on the last Saturday in April,
ation Area. Hickory Branch Falls followed by the first Saturday in
Trail begins close to the camp- June with the Official N.C. Gold
ground’s parking area, within Festival, according to Price.
approximately .3 mile from the On the third Saturday in Sep-
parking lot. The preserved, older tember the museum hosts Old
growth forest contains 14,000 Fort Railroad Day and ends the
acres and was the first preserved festival season with Old Fort’s
tract under the 1911 Weeks Act. Fall Festival. Weekly events
The first purchase included 8,100 include Sunday afternoons, with
acres, according to Price. Music on the Porch between 2 to

Old Fort is a N.C. Mountain Heritage Trout Town, with public access on Mill
Creek at Mountain Gateway Museum. Other Old Fort area trout streams include
Curtis Creek (pictured).

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4 p.m. Admission is free, as are all
festival events.
Price said the Arrowhead Gal-
lery and Studios is located on South
Catawba Avenue, where the public
may shop inside their retail and gal-
lery space or sign up for a variety of
arts and crafts classes. The gallery is
open year round.
The visitor center is also located in
downtown Old Fort at 91 S. Catawba
Avenue, open Monday through Sat-
urday between 9 a.m. and 5 p.m.
“We provide printed tourism-
related materials to assist travelers
and visitors including lodging,
attractions, vineyard, trails, arts and
more,” Price said.
Within walking distance are
vintage shops, retailers, a popu-
lar hardware store and three
restaurants. Old Fort includes two
bed-and- breakfast businesses - The
Appalachian Inn and the Inn on Mill
Creek.
“While there is no hotel in Old
Fort, there are over fifteen indi-
vidually owned cabins and cottages,
three privately owned campgrounds
and one public campground,” Price
said.
Price said interest continues to
grow for mountain bike trails in
and around Old Fort. In June, Camp
Grier hosts an annual event, the
Pisgah Enduro Race.
“Camp Grier also operates a
mountain bike “pump track” that’s
open to the public, with a modest
half or whole day rate plan,” Price
said. “Soon, this property will also
feature access to U.S. Forest Service
trails that are popular with single
track riders.”
For more information about Old
Fort, N.C., visit www.visitoldfort.com

Old Fort’s most popular waterfall is Catawba Falls, an


approximately three-mile trail where visitors enjoy
cooling off in the headwaters of the Catawba River.

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I S I S R E S TA U R A N T A N D M U S I C H A L L

FAMILYTHE
BUSINESSALL-STAR FOOD
+ ALL-STAR MUSIC

Asheville couple, grown children


host dinner concerts for 50,
CD release shows that attract 450
STORY BY JASON GILMER
PHOTOS COURTESY OF
ISIS RESTAURANT & MUSIC HALL

A
walk down Haywood
Road in West Asheville
can be a workout while
also an exercise in hip-
ness. With a gamut of
good eats, brews, shops
and music venues the
area has undergone
a renaissance and
has seen real estate
skyrocket as yuppies, hippies and families
scramble to join the movement.
Situated near the middle of the rush is a
space helping push West Asheville toward
its future while keeping its name steeped
in the past. Isis Restaurant and Music
Hall, which opened in October of 2012, is
a family-run business that brings together
the best of several worlds - all-star cuisine
and all-star music.
Isis isn’t your typical bar (though there is
one in the back room) where foot-stomp- chilled Soba noodle salad while the talent bookers find a
ing patrons enjoy the likes of Unspoken mix of music.
Tradition or Lonesome River Band while Isis, located at 743 Haywood Road, received the
chomping on nachos or wings. There’s a International Bluegrass Music Association’s Momen-
certain seriousness to both staples, as the tum Award for Best Festival, Event or Venue in 2015.
kitchen prepares items like fried chicken The award was determined by a vote of agents, per-
with green apple-molasses collards or formers, publicists and others in the bluegrass industry.

76 | SPARTANBURG MAGAZINE
cocktails and it’s a little bit like a classy
night out. I feel that it’s something that
West Asheville hasn’t had.”
Owners Scott and Lillianna Woody,
along with their three grown children, have
turned Isis into a venue that hosts dinner
Owners Scott and Lillianna Woody, along with their three concerts for 50 fans, CD release shows
grown children, have turned Isis into a thriving venue. that attract 450 devoted listeners or a mix
Woody, wife Lillianna (who does the books), daughter somewhere in between.
Josephine (who books bands) and sons Harris (who does a
A slew of award-winning and touring
little bit of everything) and Martin (the general manager)
work cohesively to make the venue stand out. mainstays have played the club. People
from Del McCoury and David Grisman, The
New Mastersounds, Sam Bush and Asleep
at the Wheel have performed to sold out or
near sell-out crowds. Isis has also become
a patron for local music as The Honeycut-
ters, Jon Stickley Trio, The Get Right Band
and Snake Oil Medicine Show have booked
gigs there. The space has also hosted tuvan
throat singers and a musical.
“We hope that the reputation of the
room will attract artists and we feel really
good about how that has gone so far. We’re
trying to make our presence in all genres,”
Scott said. “Our identity, at least to me,
is to be a very eclectic place that you can’t
pigeonhole and that just does good music of
all genres.”
Woody bought the building 17 years
ago and was a landlord while he lived in
Atlanta and worked as a veterinarian. His
solo operation, which opened in Midtown
in 1980, grew to a seven-person practice
before he retired after 30 years.
“I jokingly say now that I’m just tired,”
Woody said.
Days are long for the family members.
They arrive before lunch, check messages
for reservations, set up the several venues
for the evening’s shows and then make sure
the night goes well.
Woody, wife Lillianna (who does the
books), daughter Josephine (who books
bands) and sons Harris (who does a little
bit of everything) and Martin (the general
manager) work cohesively to make the
venue stand out.
In 2016, the kitchen won the prize for Asheville N.C.’s “It’s a little different than a business
best burger. when you are the employer and you have
“They’re offering a service that hasn’t been avail- employees, which is what I came from
able in Asheville, it’s more upscale, but I don’t like that in Atlanta,” Woody said. “You have five
word,” said The Honeycutters lead singer Amanda owners, essentially. We all think alike in
Platt. “If you’re going to the Isis you know they’re really certain ways and don’t think alike in other
going to have a good sound experience, good food, good ways.

SPARTANBURG MAGAZINE | 77
“It’s been an interesting experience. Pierce Edens
We have a lot of differing opinions on how performs at Isis
Restaurant and
things should be, which is cool. In the end,
Music Hall.
you shift through a lot of ideas and what
you come up with is, hopefully, a consensus
of what we think. We don’t always agree,
but at the end of the day we all love each
other.”
The old theater opened on Dec. 27, 1937,
and the first show was for the film “Varsity
Show,” starring Dick Powell, Rosemary
Lane, Priscilla Lane, and Ted Healy, about a
group of college students who meet faculty
opposition when they want to put on a vari-
ety show with swing music.
The theater, which cost about $50,000
when it opened, was built during a time
period where Greek and Egyptian archi-
tecture - think art deco - was popular and,
like other theaters across the country, was
named Isis Theater. The name, which is still
used by a movie theater in Aspen, Colo., is
from Egyptian mythology where Isis was
the goddess of the sky and nature.
Nowadays, there is a negative connota-
tion with that name, as it is an acronym for
the Islamic State in Iraq and Syria and is
associated with terrorism and hatred. The If you can’t hear what they are saying, you
acronym is slowly being phased out by some can’t respond to them. Burger
and
media outlets. Phone calls of complaint “The mistake some folks make is they
fries.
have occurred at the venue but Woody has don’t think about the acoustics as they are
no plans to change, as the name has nothing building out the space. Then they will go
to do with current events. back and try to fix it.”
“The building had the name beforehand,” Woody’s self-taught acoustic education
he said. “It’s iconic. It’s meaningful to us gave him plenty of ideas, like placing the
and the history of the building and the time subwoofer in the middle of the rear under
period.” the stage, placing bass traps on each side
Woody and his sons did a lot of work on and adding slots in plywood to create an
the old building. They gutted the building impulse resonator.
in early 2011 and began to reuse materi- The sound is so good that the back room
als. Wood from the ceiling was removed, was rented out by swing-jazz band Michael
de-nailed and turned into rails or tables. Gamble and the Rhythm Serenaders to
Old pipes were repurposed for the shelving record their debut album.
to hold liquors in the bar. They did enough “It’s kind of rare to have a place designed
work in a year that Isis earned the Griffin with that much thought,” said Town
Award for repurposing from the Preserva- Mountain’s Phil Barker. “To get in a room
tion Society of Asheville and Buncombe that caters to acoustic instruments is really
County. nice.”
Woody, who is a musician who’ll sit in As much thought has gone into food
on jam nights with other locals, spent two preparation. To separate the two aspects
years learning about acoustics. The shape of the business the family renamed the res- Isis opened on Dec. 27, 1937.
of the building was perfect, he said, for a taurant Kitchen 743. They’ve added brunch
music venue. and all-you-can-eat crab leg nights. A
“Being an audiophile and musician, hamburger and some other cheaper fare Town
Mountain
played on a lot of stages, you realize the was added to the menu.
performs.
experience that the artist needs to have and “Becoming known as a restaurant and
the audience needs to have is important,” then a music venue as a separate entity has
he said. “If you can make an artist happy been a problem,” Woody said. “Everyone
and put them in a good environment that’s is saying we’re a music place that has good
important. Music is about hearing each food. Our intention isn’t to be a foodie res-
other. It’s like having a big conversation. taurant, but we have solid food.”
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SCENE
Spartanburg celebrates community
with fundraisers and social events

Dr. John B.
Edmunds
Distinguished
Lecture Series
Pulitzer Prize-winning author, historian and journalist Rick Atkinson
visited the USC Upstate campus on March 16 for the Dr. John B.
Edmunds Distinguished Lecture Series. Before the lecture, “Ten
Things Every American Should Know About World War II,” a reception
was held in the courtyard outside the Humanities and Performing Arts
Center. A VIP reception took place on the theater stage.

Gaines Mason, Rick Atkinson and Sam Galloway pose for a photo for USC
Upstate photographer Les Duggins.

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Kitty Keith and Jack Keith. Rick Atkinson speaks with Jim Herzog at the USC Upstate event.

USC Upstate Chancellor Dr. Brendan Kelley and honored guest Rick Atkinson Gaines Mason, Lilly Mason, Angie Wallace, Sam Galloway and Sarah Galloway.
share a laugh during a discussion.

Elsa Husdson, Dorothy Josey, Kathleen Crowley and Garrow Crowley.

Guests enjoyed mingling at the USC Upstate event honoring author and journalist Rick Atkinson. Mort Sams and Tammy Whaley.

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13th annual Land Cruise PHOTOS BY
JONATHAN MARGENGILL

Mobile Meals of Spartanburg


hosted its 13th annual Land
Cruise on March 17 at the
Spartanburg Memorial
Auditorium. The venue was
magically transformed into
a cruise ship. This year’s
destination was an Ireland Cruise.
The event included live music
with Back 9, an array of food
buffets, complimentary cruise
photos, silent and live auctions,
and a game room.

Mobile Meals of Spartanburg hosted its 13th annual Land Cruise on March 17 at the Spartanburg Memorial Auditorium. Ice sculpture displayed at the 2017
Ireland inspired Land Cruise.

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Miss Inman Natalie Southgate and Miss Spartanburg Sydney Ford Back 9 performed at the annual Land Cruise fundraiser.

Sonya Clark and Melissa Carson. Small finger foods displayed for guests to enjoy.

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Dancing with the
Spartanburg Stars
PHOTOS BY JOHN BYRUM

The Dancing with the Spartanburg Stars fundraiser on March 24 at


the Spartanburg Memorial Auditorium set a record this year with
the amount of money raised that will benefit the Cancer Association
of Spartanburg and Cherokee Counties. The sold-out event brought
in nearly $600,000, surpassing the 2015 total by more than $100,000.
Dr. Amy Curtis and her partner, William Wilkins, won this year’s
competition.

Andrew and Shani Fischer.

Dawn Palladno, Nicole Papst, Kent and Marisa Cecil, and Shauna Axelrod. Kay Hall and Laura Emrich.

The annual Dancing with the Spartanburg Stars was held at the Spartanburg Anita and Archie Butler, Kim and Jimmie Ross.
Memorial Auditorium on March 24.

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Mellnee Buchheit, Larry Goldsteein, Brenda Richard Rhodes and Jane Gaino. TC and Julia Rothrock.
Adams.

The annual Dancing with the Spartanburg Stars was held at the Spartanburg Memo- The annual Dancing with the Spartanburg Stars was
rial Auditorium on March 24. held at the Spartanburg Memorial Auditorium on
March 24.

Bobbie Jo Little and Jenny Williams. Nancy and David Church. Marianna Habisreutinger and Jan Goldstein.

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Moonlight at the Mill
PHOTOS BY MIKE BONNER

The Spartanburg Regional Foundation celebrated its donors with a Southern themed event at Beaumont Mill called Moonlight at the Mill.

Nancy and David Church.

Aerialist Kelly Van Leeuwen performed at Moonlight at the Mill.

Jill Connor and Reggie Owens.

Sue and Brian Rothemich. The bluegrass band Grassholes peformed at Moonlight at the Mill.

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The Spartanburg Regional Foundation celebrated its donors with a Southern
themed event at the former Beaumont Mill on May 4.

The Spartanburg Regional Foundation celebrated its donors with a Southern Marsha and Jimmy Gibbs with Kristy Caradori.
themed event at the former Beaumont Mill on May 4.

Jackie Moore and April Sloan. Tom and Lynn Foster.

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Kathie McKenzie, Yancy McDougal, Jim Bannan and Doug McKenzie. Harrison Martin and Allyson McPhaul.

Dawn Rollins and Will Luther. Kaye Spearman, Mike Spearman, Patricia Jelacic and Pat Elmore.

2017-2018
Season Reveal
The Spartanburg Little Theatre hosted its 2017-2018 Season
Reveal March 30 at the Chapman Cultural Center. The
evening included h'ors d'oeuvres, cocktails and a sneak
peek of the plays and musicals that will come to life on the
theater stage.

Jeffrey Nye, LeRoy Kennedy, Lori Guthrie and David Guthrie.

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Guests enjoyed cocktails, h’ors d’oeuvres and a silent auction at Spartanburg Little Theatre’s 72nd Season Reveal.

Ella Rose Lee and Sherry O’Shields. Ted Blumenfeld and Ellen Vandervort. Mary Willis and Bob Swager.

Anna Lee Altman, Mark Stidham, Robert A. Perrin and Susan Perrin. Brenda Lytle, Steve Johnson, Melissa Johnson, Buck Brandt and Marjorie Cannon.

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Harlem
Renaissance
PHOTOS BY JOHN BYRUM

The Gamma Mu Zeta Chapter of Zeta Phi Beta Sorority brought


the Harlem Renaissance to life April 8 on the campus of the
University of South Carolina Upstate. Performers from Spartanburg
showcased their talents in poetry, singing, and dance during “Harlem
Renaissance and Beyond — Celebration in Poetry and Song.” Many of
the spectators dressed in 1920s-era clothing or in old fraternity and
sorority jackets or sweaters.

Debra L.J. Grant performs a skit. Alexis McCollum a Dorman high


school senior performs a dance.

Jamise Brunner walks the runway. Wes and Cindy Bernard. Renee Murray and Anitra Mims.

Charles Ellis and Sheila Davis. Jamir Watts and Hailey Upchurch.

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Terrence and Tahmeka Murphy, Kamille and Melisa Bush. Sherami Harris, a Converse College student, sings.

Jessie Grant. Simone Laurent, Danijah McClintock, Adallas Gibson and Amaje Kershew.

Kim Brewster and Glenda Beverly. The James Brothers, old school gospel duo of Leon Sherea Cross and Cici Poole.
and Marshall James perform a song.

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Kiwanis
Pancake
Supper
PHOTOS BY TIM KIMZEY

The annual Kiwanis Pancake


Supper was held at the Charles
Lea Center in Spartanburg on
March 17. The Pancake Supper
benefits the Charles Lea Center The annual Kiwanis Pancake Supper was held at the Charles Lea Center in Beth Laughridge, left, and Susan Dunlap.
and other Kiwanis charities. Spartanburg on March 17.

Crystal Campbell, Junior Tucker, and Leonard Manley. Cindy Nardi, Scott Pack, and Teresa Robbins. Jeff Somers, Michelle Somers, and Bobby Jo Gill.

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Dick Burgess and Bill Walsh. Tracy Burke, Derika Wilson, and Virginia Salley. Terrell Ball, left, and Ben Correll.

Jay Bomar, left, Coby Alexander, center, and Al Ayisha Johnson and Al Brumfield. Patty Miller and her grandson Ryan Miller, 6, enjoy
Brumfield, right, helped make pancakes. a pancake supper.

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The Upstate Book Project
2.0 Launch Party
PHOTOS BY LELAND A. OUTZ

The official book launch for The Upstate Book Project 2.0 took place April 8 at The Hub City
Tap House in downtown Spartanburg. As part of the launch, there was a reception for the
exhibition of the original artwork used throughout the book. The Upstate Book Project 2.0
is a collection of 21 original two-dimensional images — such as paintings, drawings, and
photographs — that progressively tell the story about a boy who finds a bag of money and
the adventures he encounters. Each image was created specifically for this project, which is
the brainchild of Spartanburg-based artist Bailie. In the creation of this self-published book,
21 artists were tasked to create an image that reflected the section of the storyline he or she The Upstate Book project 2.0 was held at The Hub
was asked to advance by 200 words. City Tap Room on April 9.

Barbara Metalsky and Sibylla Koenig. Tamara McGovern, Susan Woodham, Alice Cara Stokes and Sherry Stokes.
McCracken Hurst and Kathy Woodham.

Hope Seo, Michelle Chavez and Arielle Adornetto. Bailie (exhibit and book creator), Linda Capracotta Reed Brown and Suzanne Brown.
and Jim Cullen.

Kristi Ward, Brandi Dice, Nikki Hicks and Pete Hicks. Travis Galloway, Erin Galloway and Eric Knight. Chris Hartwick and Sara Doherty.

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Maestro,
Mozart &
Motorcycles
PHOTOS BY JOHN BYRUM

To celebrate the legacy of Spartanburg


Philharmonic conductor Sarah Ioannides,
a farewell party called Maestro, Mozart &
Motorcycles took place on April 24 at the
Spartanburg Marriott. The party included a
silent auction, and whiskey and champagne
tastings. A Harley-Davidson Heritage Softail
Classic motorcycle was auctioned off to help
raise money for the Philharmonic.

The Spartanburg Philharmonic Orchestra held a farewell gala to honor conductor Sarah Ioannides.

Ryan Gaylord and Marsha Moore. Travis and Ashlee Coggins.

Jimmy and Karen Gibson. Tom and Joan Barnet. Peter Kay and Jamarcus Gaston.

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John McNamara and Pam Smith. Spartanburg Philharmonic conductor Sarah Ioannides Hartman, Scott Hartman
with their children Karl , Audrey and Elsa.

Oren Judy and Joan Gibson. Johanna Lewis, Richard Spiers, Betty Dunleavy and Jean Nelson.

Crystal Pace, Jennifer Pace and Angela Geter. Tom and Jan Blexrud.

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Garden Party and
Silent Auction
PHOTOS BY JOHN BYRUM

Birth Matters hosted a Garden Party and Silent Auction at the home
of Lindsay Webster on April 27. Birth Matters seeks to reduce teen
pregnancy through reproductive health education and to provide
doula support to vulnerable expectant mothers and their families.

Molly Chappell-McPhail, Michael Lee, Chelle Jones, Lave Hayes,Terra Bell, Brittany
Bomar, Tiera Norman.

Birth Matters held their third annual Garden Party fundraiser at the home of Bea Smith and Karen Mobley. Jennifer Vanosdol and Dodi Williams.
Lindsay Webster.

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Julie Kavanagh, Pam Essman, Mary Alice Corso and Patty
Armstrong.

Britney Nesbitt, Brittany Bomar, Lindsay Webester, Tiera Norman, Dr. Sarah Hock, Jazzmin Tate and Cath-
erine Bormnan.

Catherine Brannon and Atherine Epps.

Molly Chappell-McPhail, Doralyn Jones, Lynne Blackman


and Kelly Barrett.

Birth Matters held their third annual Garden Party fundraiser at the home of Lindsay Webster.

Susan Gammons and Barb Colvin.

Melisa Williams, Angie Ratterree, Chrissy Calvertt and Sarah Stepp. Margaret Baughman and Peggy Bass.

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Breakfast Business & Professional Women
PHOTOS BY TIM KIMZEY

Breakfast Business & Professional Women of Spartanburg presented "In Good Company," a cocktail party in support of the BPW Education
Scholarship Funds. Katherine Goble Moore, daughter of NASA's Hidden Figures' Katherine Johnson. was the special guest for the event, held in
Spartanburg on March 15.

Katherine Goble Moore, left, presents the 2017


Legacy Award to Mary Ann Defue.

Karen Williams and Lisa Oliphant. Katherine Goble Moore.

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Ashley Whitt, Tara Weese, and Trina Gilliam.

April Bennett and TJ Jeter (April B & The Cool) perform during the event. Trina Gilliam and Jill Brock.

Leah Hyatt, Janice Callison, and Jennifer Cash. Heather Hutson, Sydney Galloway, and Lottie Hutson.

Susan Ledford, secretary of the BPW of SC, and Crystal Pace, president of the
Tiffany Askew, Meridith Vachon, and Shannell Hardwick.
BPW of SC.

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Altrusa Anniversary Brunch
PHOTOS BY JOHN BYRUM

Altrusa of Spartanburg celebrated the 100th anniversary of Altrusa at a brunch at the


Spartanburg County Public Library on Feb. 11.

Altrusa celebrated its 100th anniversary with a


brunch at the Spartanburg County Public Library.

Jean Sydnore and Linda Robinson. Spartanburg County Council member Justin Bradley
presents a proclamation to Martha Clark.
Altrusa celebrated its 100th anniversary with a
brunch at the Spartanburg County Public Library.

Illona Wright, Lucy Quinn and Irma Massengill. Donna Cromer, Gail Hackett and Shay Simmons. Joy Yehl, Babs Hildreth and Sue Mcenroe.

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Supper on the Shoals
PHOTOS BY WENDY SHOCKLEY MCCARTY

The 4th annual Supper on Shoals, a farm-to-table dinner at the


Glendale Shoals preserve, featured a menu by chef de cuisines
William Cribb and Jason Dyer and wine pairings by Greg Atkins. The
event held in the field next to the Wofford Goodall Environmental
Center supported the work of the Spartanburg Area Conservancy.

Danielle Goshorn, Michael Cece, Amy Cece, Garrett Scott and Cathy Scott.

Guests enjoyed a fine meal cooked by Cribbs Catering at the ‘Supper on the
Shoals’ event on April 20, 2017.

Jeff Tillerson, Katrina Feisal, Phil Feisal and John Montgomery.

Guests enjoyed a meal cooked by Cribbs Catering at the Supper on the Shoals Don and Mott Bramblett.
event on April 20.

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Guests enjoyed Supper on the Shoals on April 20. Guests enjoyed the ‘Supper on the Shoals’ event on April 20, 2017.

Jan Caldwell and Eric Holman.

Cecile Nowatka, Mary Helen Wade and Kirsten Cribb. Winthrop Allen, John Fairey, Manning Fairey and
Christi Brown.

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parting shot

Remembering
‘Miss Marion’
M
arion Feinstein — affectionately
called Miss Marion by everyone
who knew her — died on May 5.
She was 91.
Feinstein is known for the dance studio she
founded in 1946, Miss Marion’s School of
Dance, which she first opened above a drug
store on East Main Street.
Over the years, she taught thousands of
students, many of whom went on to dance
professionally.
The studio is now located on John B. White
Sr. Boulevard and operated by one of Fein-
stein’s three daughters, Lori Axelrod.
Feinstein’s long and storied career began
in Ohio, where she attended her first dance
classes. When she was 12, her family moved to
Spartanburg, but she would spend summers
with her grandparents in New York City, where
her grandfather would take her to different
dance studios for training.
Among the places she attended were Ballet
Arts and the Jack Stanley School of Dance.
“I had very, very good training,” Feinstein
recalled in a 2016 interview with the Herald-
Journal, attributing her early success to
Stanley, who also taught actor and dancer Gene
Kelly.
At 15, Feinstein met her husband and biggest
supporter, Seymour “Speedy” Feinstein, while
he was stationed at Camp Croft. The two were
married three years later.
Marion Feinstein, Miss Marion’s School of Dance opened in
affectionally Spartanburg in 1946, when Feinstein was 20
known as Miss and was an instant hit. Sixty-five students
Marion, founded
Miss Marion’s
signed up within a week, paying $1 a week for
School of Dance classes.
in 1946. Miss Marion’s later moved to Dean Street
before eventually settling in its current loca-
tion on John B. White Sr. Boulevard in 1996. It
also operated several studios, including one in
Marion Fein- Gaffney.
stein at the Miss Feinstein herself said her greatest pleasure
Marion’s School of
was instilling in her students a deep apprecia-
Dance’s 70th anni-
versary party at tion for dance.
the dance school “You know what I really like the best?” she
in Spartanburg, said in a 2005 interview with the Herald-Jour-
on May 21, 2016. nal. “It’s not so much making the dancer out of
TIM KIMZEY/TIM.
the student. It’s seeing them receive a love for
KIMZEY@SHJ.COM
the art.”
 

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