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The fifth annual Banjo-B-Que Music Festival once again will serve up an irresistible combination plate of barbecue and music on Memorial Day weekend.
The festival will feature headline performances by the Avett Brothers on Friday night and Old Crow Medicine Show on Saturday night. Other bands include The Ramblin’ Fevers, The Whiskey Gentry, Rosco Bandana, Leftover Salmon featuring Bill Payne, The Little Roy & Lizzy Show, Blue Dogs, Hoots & Hellmouth, Delta Cane, Clinton Gregory Bluegrass Band and the Mason Jars.
In addition, 50 teams from across the country will vie for prize money totaling $40,000 in a professional barbecue cook-off sanctioned by the Kansas City Barbeque Society. Twenty-five backyard BBQers will compete as well.
Children’s activities will include pig races and a petting zoo. A kids’ hamburger cook-off also will be held Friday night for 20 teams of two children ages 10 to 14, plus an adult volunteer. Teams can register for the competition by calling Greig McCully at Fireside Outdoor Kitchens and Grills, (706) 722-3939.
All proceeds from the event will benefit the Joseph R. Pond Memorial Foundation, which manages an endowment with the CSRA Community Foundation. Special emphasis will be placed on cancer-related charities.
If You Go:
What: Papa Joe’s Banjo-B-Que Music Festival
When: Friday, May 23 and Saturday, May 24; gates open at 5 p.m. Friday and 11 a.m. Saturday
Where: Evans Towne Center Park
How Much: $60 for weekend pass; free for children under age 12 with a ticketed adult
More Info: banjobque.com
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It’s time to brush up on the lyrics to “My Old Kentucky Home.” The Augusta Training Shop is holding its annual Derby Day fundraiser.
Partygoers can watch a live broadcast of the Run for the Roses on giant TV screens and cheer on their favorite horse just like they’re at Churchill Downs. Whether you’re a horseracing fan or you just like to have a good time, you can enjoy Southern cuisine and, of course, mint juleps at the festivities. Other activities will include live music, outdoor games, a silent auction that includes artwork by Augusta Training Shop employees, raffles, a ladies’ hat contest and a gentlemen’s fashion contest.
The Augusta Training Shop, a nonprofit work center established in 1947, employs mentally and physically challenged adults who have been taught to repair, strip and refinish furniture; re-cane chairs and polish metals.
If You Go:
What: Derby Day
When: 4 p.m. – 8 p.m. Saturday, May 3
Where: Legends Club
How Much: $75 in advance; $90 at the door. Tickets are available online at augustatrainingshop.com, by calling (706) 738-1358 or at all Georgia Bank & Trust branches.
More Info: augustatrainingshop.com
A & E
Thrifty shoppers will have a sea of merchandise available to them at the fourth annual Columbia County Community Yard Sale. Sponsored by the Columbia County Rotary Club, the yard sale will be a great place for homeowners to clean out their closets or for businesses to sell their wares. And of course, bargain hunters will be able to find great deals.
“People love yard sales,” says David Vernon, president-elect of the Rotary Club. “One person’s trash is another’s treasure, and I like the idea of the community coming together to swap stuff.”
Vendors will sell a variety of goods including appliances, furniture, arts and crafts, jewelry and plants, and they are asked to register for their spaces by April 30. Outdoor space (10-foot-by-15-foot) is available for $25; indoor space (10-foot-by-10-foot) is $35 and covered outdoor patio space (10-foot-by-10-foot) or outdoor commercial space (20-foot-by-20-foot) is $50.
Last year about 150 vendors sold merchandise to about 2,500 people at the yard sale. The Rotary Club supports a number of charities with proceeds from the event.
“The charities we support vary from year to year, but we always focus on literacy and health and wellness,” Vernon says.
If You Go:
What: Columbia County Community Yard Sale
When: 7 a.m. – noon Saturday, May 10
Where: Columbia County Fairgrounds
How Much: $25, $35 or $50 to rent space; $2 donation per car for parking
More Info: columbiacountyrotary.org or giantcommunityyardsale.com
- 3 limes
- 3 lemons
- 1/4 cup superfine sugar
- Pinch table salt
- 1 cup agave tequila (100 percent)
- 1 cup Triple Sec
- Salt, for rimming the glass (optional)
- 2 cups crushed ice
Zest limes and lemons until you have 4 teaspoons from each. Squeeze fruit for 1/2 cup fresh juice from each. Place zest and juice in a cup or glass. Stir in sugar and salt. Cover and refrigerate a few hours (up to 24). Strain mixture into 1-quart pitcher. Stir in tequila and Triple Sec. Dampen rims of margarita glasses and dip in salt. Place half the crushed ice in glasses and half in the pitcher. Stir beverage until thoroughly combined and then strain into glasses. Makes 4.
- 2 jalapeño peppers
- 2 unpeeled cloves garlic
- 1 unpeeled white onion
- 4 cups diced tomatoes
- 1 tablespoon chopped fresh cilantro
- Salt and pepper, to taste
- 1 tablespoon fresh lime juice
- 1 jalapeño
- 3 large avocados
- 1/4 cup diced white onion
- 1/4 cup diced tomato
- 1 tablespoon lime juice
- Salt and pepper, to taste
- 1 tablespoon vegetable oil
- 1 white onion
- 1/2 cup canned artichoke hearts, sliced
- 1 cup fresh spinach
- 4 (8-inch) flour tortillas
- 1 cup (4 ounces) shredded pepper jack cheese
For the salsa, preheat oven to 350 degrees. Place the jalapeños, garlic and onion on baking sheet. Roast 15 to 20 minutes, turning, until peppers are soft. Trim, seed and chop jalapeños. Peel and chop the onion and garlic. In a food processor, with the blade running, drop in the jalapeños and garlic; process until finely chopped. Turn processor off and add onion, tomatoes and cilantro. Season with the lime juice, salt and pepper. Cover and refrigerate until ready to use. (Salsa will keep for 2 to 3 days.)
For the guacamole, trim, seed and mince a jalapeño. Peel, seed and mash avocados with fork, leaving some chunks. Add onion, tomato, lime juice, salt and pepper and 1 tablespoon of the jalapeño (or to taste). Stir to blend. Cover and set aside for at least 30 minutes to allow the flavors to blend.
For the quesadillas, heat oil in a non-stick skillet over medium low heat. Cut the onion in half lengthwise and slice thinly. Add onions and cook until golden brown, 15 to 20 minutes. Add artichoke hearts and spinach. Sauté 1 to 2 minutes. Spread mixture evenly on 2 tortillas and sprinkle evenly with cheese. Top with remaining tortillas; press down. Heat griddle or heavy skillet over medium-high heat; place the tortillas on the griddle. When crisp and brown (about 1 to 1 1/2 minutes) flip and brown other side. Remove from the skillet and cut each into four pieces. Serve with salsa and guacamole. Makes 16 wedges.
- 1 pound medium shrimp, peeled and deveined
- 1 1/2 cups sour cream
- 1 (1-ounce) package taco seasoning mix, divided
- 1 cup diced seedless cucumber
- 3 green onions, thinly sliced (about 1/4 cup)
- 2 avocados, peeled and diced
- 1 tablespoon lemon juice
- Butter lettuce leaves, torn
- 2 cups (8 ounces) shredded Colby Jack cheese
- 1 cup chunky salsa
- 12 flour tortillas or taco shells
Steam, boil or grill shrimp. In a large bowl, combine sour cream and 2 tablespoons of taco seasoning mix; mix well. Stir in the cucumbers, onions, avocados and lemon juice. In a small bowl, toss the shrimp and the remaining taco seasoning mix together. Layer tortillas or taco shells with lettuce, sour cream mixture, shrimp, cheese and salsa. Makes 12.