2 cups milkPlace milk, pumpkin purée, maple syrup, spice and vanilla extract in a saucepan. Whisk together constantly over medium heat until heated through. Stir in hot coffee until well blended. Pour into mugs and top with whipped cream. Garnish with a light sprinkle of pumpkin pie spice. Makes 2-3 servings.
1 (1-pound) beef top sirloin steak, boneless, 3/4-inch thickCut steak lengthwise in half, then crosswise into 1/8-inch thick strips. Season with garlic powder and pepper; set aside.
Heat 1 teaspoon oil in large nonstick skillet over medium-high heat until hot. Add onion, pepper and mushrooms; stir-fry 30-60 seconds; remove from skillet and keep warm.
Heat 1/2 teaspoon oil in same skillet until hot. Add half of beef; stir-fry 2-3 minutes or until outside surface of beef is no longer pink. Remove from skillet; keep warm. Repeat with remaining 1/2 teaspoon oil and remaining beef.
Return beef and vegetables to skillet; cook and stir until heated through. Season with salt and pepper, as desired.
Top beef with cheese slices. Heat, covered, 1-2 minutes or until cheese is melted; stir gently to mix. Place beef mixture on toasted bread and serve. Makes 4 sandwiches.
(From left) Helios Equine Rehabilitation Center horse caretaker Rachel Hynes, co-owner Susan Hathaway, general manager Ed David and horse caretaker Christine Smith with guard dog Leizel.
A new equine center offers state-of-the-art therapies to rehabilitate ailing, injured and special needs horses.
Like many good ideas, the concept for Helios Equine Rehabilitation Center began as a sketch on a napkin. With years of diligent research and careful planning, however, that drawing methodically grew from an outline into reality.
Helios Equine, a 150-acre Lincolnton facility that provides rehabilitation services to horses recovering from surgery or injury and treatments to horses requiring special care, is holding a grand opening on Saturday, September 14.
“This is a dream of mine,” says Evans resident Susan Hathaway, who co-owns Helios Equine with Kirk Laney. “I’ve always wanted to be able to take care of horses.”
Her dream began to evolve from the napkin sketch she made five years ago into fruition after she found an architect, a co-owner and a general manager to come along for the ride. And also like many good ideas, this one was born of necessity.
Helios Equine provides around-the-clock customized care for horses that are ailing, recovering from an injury or surgery, have a high-value pregnancy or require special therapies.
When Susan, a retired U.S. Army major who served as a military and a civilian RN, moved to Georgia 10 years ago, she had two horses that had become ill. One had respiratory problems, and the other had post-operative colic surgery complications. “There were few horse therapies in Georgia that met the qualifications to do the therapy they needed,” Susan says.
With her initial design plan in mind, she started scouring the state for land that would meet the requirements to develop a horse rehabilitation facility. She found the Lincolnton property, a former pecan farm and cattle ranch with established pastures, three years ago.
Safety & Security
Susan, who has 21 horses – plus a baby horse in utero – of her own, always has had a strong bond with the animals. “Horses have a lot of healing properties that they give to us,” she says.
And now, with Helios Equine, she can do the same for them with state-of-the-art amenities.
Back view of Helios Equine Rehabilitation Center
Currently, the center features an 18,000-square-foot administrative building and barn, which includes offices, a conference room, a laundry room, dual tack rooms, dual feed rooms, a veterinary care room, an indoor washroom and 24 stalls.
Each stall has a 12-foot-by-12-foot indoor space and a 12-foot-by-12-foot covered outdoor shelter adjoining a 12-foot-by-16-foot run-out paddock.
“Horses in rehab can’t run, so you have to contain them,” says Ed David, general manager.
The stalls also feature ThuroBed mattress flooring, which mimics a pasture for improved comfort and traction, and 24/7 security cameras to monitor the horses.
“With a camera on every horse, we can track their behavior and make better diagnoses,” Susan says.
The building also includes circadian lighting and fire suppression, automatic water monitoring, ventilation and mud management systems in a dust-free environment.
The grand opening of the center will be held Saturday, September 14.
“Safety is very important here. We stress ventilation and circulation because they are necessary for a healthy barn, and we train people to get people and horses out of the barn in case of fire,” says Susan, who also is a former firefighter. “Our water system will kick in and flood the barn, and there is a point of egress in every stall. There are points of egress everywhere. Horses are known to want to come back to their stall.”
In another precaution, Helios Equine keeps only a weeks’ worth of hay supply in the building. “Hay is extremely combustible. It’s more combustible than gasoline,” Ed says.
The property also has broken ground on an aqua center, which will include three treadmills for the horses. The treadmills will use hot or cold water to help horses increase their circulation and expedite healing. Susan hopes the aqua center will be open by the end of December.
“I think the aqua center will be a game changer,” Ed says.
Although they are not yet in the works, other future plans include stem cell therapy and a hyperbaric chamber.
Outdoors, the property, which still has pecan trees, features horse friendly landscaping. “Pecans are not dangerous for horses, but black walnuts and persimmons will kill them,” Susan says.
General manager Ed David with Chance and Zuzu
Building Trust
The licensed facility does not offer boarding services, nor is it a rescue center. “Our care is veterinary driven,” Susan says. “To come here, a horse needs a referral from a vet. Or one of our veterinarians can make a recommendation.”
The Helios Equine staff partners with its clients’ veterinarians to create individual rehabilitation programs for recovery, improved patient mobility and health maintenance through strength training.
Helios Equine services include digital thermal imaging, laser therapy, PFE blankets to increase circulation and healing, ice boots and wraps for legs, slinging capabilities and Advanced TeleSensors Vital Sign Equine Sensor therapy. ATS, which is in each stall, remotely detects equine heart and respiratory rates, heart rate variability and motion in real time without putting a sensor on the horse and transmits the information wirelessly.
To receive care at Equine, a horse needs a referral from a veterinarian, or a Helios veterinarian can make a recommendation for services.
The Helios staff members thoroughly document their treatment of the horses, and they develop follow up treatment plans for horses once they are discharged from their care.
“Treating people and horses is similar,” says Susan. “A lot of the medicines that horses take are human medicines, but they take them in larger doses. Wound care for horses is similar to wound care for humans. Nutrition also is very important.”
Susan says the average stay for the horses will be three to six months, depending on what’s wrong with them and how quickly they respond to therapy.
“We’re going to try to get the horses where they need to be safely and soundly with proper medical care,” she says.
Medications and therapies are not the only aspects of treatment that horses and humans have in common, however.
“The way you approach, handle and take care of a horse is similar to a human patient,” Susan says. “You have to gain the trust of a complete stranger. A human can talk to me, but a human can be just as stoic as a horse. People and horses don’t want to bother you, and they don’t let on that they’re in pain. Horses can’t answer you, but they can physically react.”
Helios Equine, a 24/7 facility with round-the-clock security, admitted its first patients in May. In August four patients receiving treatment at the center included Chance, who was there for ATS studies; Zuzu, who had leg sores and stiffness; Lilly, a mare that was mated specifically with another horse and has a high-value pregnancy, and Patches, who was being evaluated for behavioral issues.
Veterinarian Samantha Canup gives an ultrasound to Lilly, a mare under care for a high-value pregnancy.
“Horses like attention, and they want attention,” says Susan. “They’re like very large children in that respect.”
Patches, who is housed in a stall across from Lilly, might be Exhibit A. Susan says he will snort and stomp his feet if staff members go to Lilly before him.
These horses came to the center from Athens as well as Michigan and Texas, and Susan expects to treat horses from anywhere. She also believes the proximity of Aiken and Tryon (North Carolina) International Equestrian Center will draw patients to Helios Equine.
“I really want to offer the best staff for all the horses,” says Susan. “Some people have a knack for horses.”
Horse People
In addition to the owners, the staff currently includes five people –Ed; horse caretakers Christine Smith and Rachel Hynes; Gabriel Hathaway, who runs the maintenance shop; and Jovica Dimovski, who oversees security.
“Everybody is very passionate about the care and rehabilitation of the horses,” says Christine. She has degrees in equestrian studies from Salem (West Virginia) College and Meredith Manor International Equestrian Centre in Waverly, West Virginia. Meredith Manor is a nationally accredited equestrian college dedicated exclusively to preparing students for successful careers with horses.
Susan plans to expand the staff to 12 – 14 people for the day shift and four or five people for the night shift. Additional positions will include sports medicine, large animal veterinarians that specialize in surgery, leg injuries, neurology and internal medicine; vet techs; stable hands; a barn manager and a water therapy manager. Initially, the center evaluated horses through veterinary consultations.
“I like to be hands-on with horses,” says Susan. “I like to touch them, see how they work and see if they will do what I ask. We have to meet their physical, emotional and nutritional needs.”
And the horses, in turn, can fulfill emotional needs for the people who take care of them.
“Where else can you go and enjoy life and be happy?” Ed, who spent 30 years in the military and 18 years in law enforcement, says of the facility. “I think our society is changing, and we are losing values. The horses want to do good. It’s satisfying that they want to do better.”
For more information, visit hserc.com.
By Leigh Howard
Photography by Sally Kolar
1 ounce ricotta salata cheeseShave ricotta salata cheese into strips with a vegetable peeler; set aside. Place olive oil, lemon juice, honey, poppy seeds and salt in a small jar. Cover jar and shake vigorously to combine. Place mixed greens in a large bowl and toss with dressing. Sprinkle with ricotta salata and top with nasturtium and borage flowers. Makes 4 salads.
1 can (5 ounces) tuna, drainedPlace tuna in a bowl and break chunks into small pieces with a fork. Stir in dill, celery, cucumber, onion, eggs, capers and lemon juice. Gently stir in extra virgin olive oil or Italian dressing and season with salt and pepper, to taste. Cover and chill at least 30 minutes. Slice off bottoms of lemons so they stand on their own. Scoop out pulp (save it to make lemonade, basil-lemon mayonnaise, lemon butter or sauces) and fill lemons with the salad. Garnish with fresh dill and serve. Makes 4 lemon cups.
1/2 teaspoon saltGlaze:
Cream cheese icing:
In a large mixing bowl, mix together salt, nutmeg and 4 cups flour until combined; set aside. In a small bowl, combine lukewarm milk, sugar and yeast. Stir and let rest about 10 minutes until yeast activates (you will notice bubbles forming). If yeast does not froth up, do not continue — your dough will not rise.
Add eggs and butter to yeast mixture and stir. Pour yeast mixture over flour and mix about 5 minutes using the dough hook attachment. Add raisins and mix another minute or until dough is soft and elastic. If dough is too wet, add more flour as needed. The dough is done when it doesn’t stick to the sides of the bowl anymore.
Place a tablespoon oil in a large bowl and add dough. Roll dough around until completely coated with oil. Cover with plastic wrap and let rise about 2 hours or until doubled in size. Preheat oven to 375 degrees and line a baking sheet with parchment paper. Place dough on a clean, lightly floured work surface and divide into 15 even pieces. Roll each piece into a smooth ball and place on the prepared pan, leaving enough space for dough to expand. Cover (but don’t wrap) with a clean damp towel and let rest 30 minutes until doubled in size. Bake 20 to 25 minutes or until golden brown.
While baking, make glaze by mixing sugar and water in a sauce pan. Bring to a boil over low heat and then boil another minute or until glaze thickens; set aside.
Place icing ingredients in a small bowl and whisk together until combined. Add to piping bag and refrigerate until ready to use. When buns are done, remove from oven and brush with glaze. Let cool 5 to 10 minutes and then pipe icing over buns to form a cross. Makes 15.
The Columbia County Food and Wine Festival is back in a new rooftop location.
If there is truth in wine, then it’s certain that local residents can enjoy a taste of food and drink, fun and fellowship – not to mention a fabulous view – at the 14th annual Columbia County Food and Wine Festival on the rooftop of The Meybohm Building at the Plaza.
Organized this year by Roger Strohl, owner of Cork & Flame, the festival will feature more than 200 wines from around the world for sampling as well as culinary tastings from area establishments.
Participants include Cork & Flame, French Market Grille West, Finch & Fifth, Bogey’s Grille, Papa Mountain, Events 2020 and the Augusta Technical College Culinary Program.
“Our main goal is to make food and wine approachable for everyone no matter what their budget is,” says Chelsea Mathews, manager of the Cork & Flame Wine Market.
Festival-goers also can enjoy live entertainment by jazz musician Karen Gordon and bid on items ranging from a golf car to a wine cooler in a silent auction.
Proceeds from this year’s event will benefit the American Heart Association, the Leukemia Lymphoma Society and the Augusta Technical College Culinary Arts Program Educational Scholarship Endowment Fund.
All attendees must be at least 21 years old and show a photo ID.
If You Go:
What: Columbia County Food and Wine Festival
When: 1 p.m. – 4 p.m. Saturday, March 2
Where: The Meybohm Building at the Plaza
How Much: $50 in advance, $55 at door; $25 designated drivers. Tickets available at Cork & Flame and eventbrite.com
More Info: csrawinefestival.com, eventbrite.com
Innovative concerts blend music and entertainment.
When Augusta Symphony performs, the show is bound to be magical. However, a performance on Thursday, March 7 will conjure up a bag of tricks in the literal sense in Symphonies of Illusion with Michael Grandinetti. Tickets range from $36 – $100.
Grandinetti combines cutting-edge magic and illusions with music and suspense. One of the stars of the hit CW television series “Masters of Illusion,” he has entertained with symphonies nationwide as well as at NFL halftime shows and the White House. During the National Independence Day Parade in Washington D.C., Grandinetti levitated a girl high above one of the floats as it moved down Constitution Avenue.
In a benefit concert on Saturday, March 16, the symphony will perform with Little River Band, which set a record for having Top 10 hits for six consecutive years. Proceeds from the concert will benefit the symphony’s education projects and Community Chords, a music therapy program in partnership with the Charlie Norwood VA Medical Center.
Orchestra members have played regularly at the uptown and downtown VA throughout the season, participating in music therapy sessions with veterans who are working to reduce symptoms of stress, PTSD, pain and depression. Concert tickets range from $45 – $95, and patrons will have an opportunity to sponsor a ticket for a veteran when they purchase their tickets.
A Saturday, March 23 performance, Tragedy & Triumph, will feature Augusta Symphony concertmaster Anastasia Petrunina. The concert will include Strauss’ Death & Transfiguration, Mendelssohn’s Violin Concerto and Tchaikovsky’s Symphony No. 5.
Petrunina has played around the globe in prestigious venues such as Carnegie Hall and Great Hall of Moscow Conservatory. She has toured extensively in Russia, the United States, Brazil, Croatia, Hungary, Italy, Spain, Sweden and China. She also took part in recording music for the 2014 Olympics in Sochi, Russia.
Walk-up tickets will be available for purchase for $10 for students and military at the box office beginning an hour before the concert. A student is anyone under age 16 or older than 16 with a valid student ID. Tickets range from $22 – $67.
These three performances will begin at 7:30 p.m. at the Miller Theater.
As part of its Family Concerts at Columbia County Series, Augusta Symphony returns to Evans Sunday, March 24. The audience will hear Prokofiev’s symphonic fairy tale, “Peter and the Wolf,” in which each character is depicted by different instruments and musical themes, and Ravel’s musical illustration of the Mother Goose Suite. The performance begins at 4 p.m. at the Jabez S. Hardin Performing Arts Center. Tickets are $30 for adults and $10 for students.
Photos courtesy of the Columbia County Board of Education
A special election this month will bring Columbia County residents to the polls to vote on an ESPLOST referendum.
Voting is the lifeblood of democracy, and Columbia County residents will have a chance to exercise their right to vote in a special election on March 19. A referendum calling for authorization to issue $160 million in general obligation bonds and a 1-cent Special Purpose Local Option Sales Tax for educational purposes, or ESPLOST, will be on the ballot.
The 2022-2027 ESPLOST would be a continuation of the current 1-cent sales tax that voters previously approved, not an additional 1-cent tax. However, David Dekle, chairman of the Columbia County Board of Education, says, “This is different than past ESPLOSTs. We’re coming to voters a year earlier than normal to ask permission to issue general obligation bonds. Our growth has outpaced our ESPLOST revenue. If the voters approve the referendum, we will be able to issue bonds and start building new schools to meet that growth.”
The tax is shared by all residents as well as anyone who shops in Columbia County, and Columbia County voters continuously have approved the 1-cent sales tax since 1997. The Georgia Legislature established ESPLOST in 1996 to allow voters in a school district to approve a 1-cent sales tax on consumer goods to generate funds for capital projects such as construction of new schools, renovation of existing facilities, technology, purchasing buses or retiring existing debt.
The tax also can be used for facility improvements such as replacing HVAC systems, renovating science labs, repairing parking lots, adding lights, replacing roofs, upgrading auditoriums, resurfacing gym floors and adding new bleachers. The funds cannot be used for instructional supplies or salaries.
Anticipated capital outlay projects include a new high school campus in a centralized location, up to three new elementary schools, two new middle schools, athletic field renovations, bus purchases and technology upgrades.
Construction of the high school campus and an elementary school are the school district’s top priorities. If the referendum passes, then construction of the high school could begin in a year. The school likely would open in three years. Students from all five of the county’s high schools would be eligible to attend the central campus, which would offer classes in areas such as cyber, engineering and energy.
“Students would be at their home school for a portion of the day, then go to this campus,” says Sandra Carraway, superintendent of schools. “By building this campus, we would not be rezoning. We could take advantage of great career preparation opportunities, and it would be cost efficient. We wouldn’t be duplicating courses at our traditional high schools.”
Through block scheduling with 800 students in each of two blocks, the school could serve 1,600 students. They would attend by choice, and upperclassmen potentially could pursue an internship in their career pathway.
“The goal is to respond to the needs of the work force and create a campus in which we can meet our growth needs without building a new high school,” Dekle says. “Education is the number one driver of our economy in Columbia County. It’s the reason people move to Columbia County.”
From 2010-11 to 2017-18, student enrollment in Columbia County grew by about 14 percent, resulting in overcrowded schools. The student population for 2019-2020 is projected to climb by 579 students for a total enrollment of 28,099.
“Our projections are based on historical growth,” Carraway says. “This year we projected our growth at 470 students, but we grew by 580 students.”
The school board expects student enrollment to keep increasing as the county population continues to rise, largely due to anticipated growth at the U.S. Army Signal Center and Fort Gordon, which is home to the U.S. Army Cyber Command, the U.S. Army Cyber Center of Excellence and the National Security Agency.
Since 2000, 16 schools have been constructed and paid in full with ESPLOST monies – Lewiston, River Ridge, Baker Place, Cedar Ridge, Evans, Martinez, Parkway, Grovetown and North Harlem elementary schools; Greenbrier, Columbia, Evans, Grovetown, Stallings Island, and Harlem middle schools and Grovetown High School.
Additions also have been built and paid in full with ESPLOST funds at Blue Ridge, Cedar Ridge, Lewiston, River Ridge and Baker Place elementary schools; Grovetown and Evans middle schools and Evans, Greenbrier and Lakeside high schools.
“I think it’s a great investment in the future of Columbia County,” Dekle says of ESPLOST. “If we maintain a great school system, we’ll maintain a great county.”
Should the referendum fall short, Carraway says the school district would have to resort to “more portables, serious rezoning and double sessions” to accommodate growth. “If we have to wait another year, then it would halt planning for a year,” she says.
Early voting is underway. To see a sample ballot with the ESPLOST referendum question before voting, registered voters in Columbia County can visit the Georgia Secretary of State’s website at mvp.sos.ga.gov.
By Betsy Gilliland
Sample signature culinary and beverage offerings at Bonne Santé.
There are lots of ways to spend a Sunday spring afternoon. However, one of the best ways to welcome the season is by attending Bonne Santé at Pine Knoll Farms in Appling.
Bonne Santé (French for “good health”) is a food and drink showcase that raises funds and awareness for National Kidney Foundation programs that support patients, their families and those at risk of developing kidney disease. Proceeds will be used for educating the public about reducing the risk of chronic kidney disease, advocacy, research and free kidney screenings.
The fundraiser will highlight the signature dishes of 10 to 15 local chefs at establishments such as Abel Brown Southern Kitchen and Oyster Bar, West Lake Country Club, Creative Cuisine, TakoSushi, Silver Palm Catering, The Crazy Empanada, Willie Jewell’s Old School Bar-B-Q, La Bonbonnière, Lil’ Dutch Bakery and The Pie Hole.
Drinks will include signature cocktails from Bar on Broad, craft beer from Back Paddle Brewing and gourmet coffee from 7 South Coffee, whose owner Lance Shay donated a kidney to his mother 29 years ago.
Typically drawing about 200 people, the event also will feature a silent auction and musical entertainment. In a live auction, attendees can bid on a private dinner for guests in their own homes prepared by some of the chefs or dinner, paired with wine, at the chefs’ restaurants.
Guest speakers will be dialysis patients including Michael Cofer, a former NFL linebacker who spent his entire 10-year career with the Detroit Lions and was selected for the 1988 Pro Bowl.
“I like to incorporate local dialysis and transplant patients as speakers to share their thoughts and highlight the importance of kidney disease,” says Dr. Laura Mulloy, division director, nephrology, at MCG at Augusta University and chairwoman of the fundraiser.
“Kidney disease can be detected with two simple tests at your doctor’s office,” says Krista Dasher, National Kidney Foundation senior development manager. “One in seven people in Georgia are at risk of getting kidney disease, which is the highest rate in the nation.”
If You Go:
What: Bonne Santé
When: 2 p.m. – 5 p.m. Sunday, March 10
Where: Pine Knoll Farms, Appling
How Much: $100 per person; $700 for table of eight; tickets available online or at the door
More Info: kidneyga.org, krista.dasher@kidney.org or (770) 452-1539, ext. 611
4 cups mixed mushrooms (porcini, cremini, shiitake, etc.)Bring a large pot of salted water to a boil. Clean and thinly slice mushrooms. In a large frying pan, heat olive oil and garlic over medium heat. When garlic begins to color (about 5 minutes), add oregano and parsley; cook 1 minute. Add mushrooms and sprinkle them with a pinch of salt to exude its juices. Cook about 7 minutes. Stir in vegetable broth and cook 8-12 minutes, until mushrooms are soft and cooked brown. While mushrooms are cooking, prepare pasta per package directions and drain. Season mushrooms with salt and pepper, to taste, and serve over pasta. Makes 2-4 servings.
Music lovers can court their sweethearts with musical trips over the rainbow and across the ivories.
Fans of the cinema and of concertos can click their heels together and head to the Miller Theater this month for a pair of performances by Augusta Symphony.
To celebrate with valentines of all ages, music and movie aficionados can watch a screening of The Wizard of Oz on February 14, as the symphony plays the live musical score from the film.
Music Director Dirk Meyer will lead the orchestra in Harold Arlen’s score from the movie, which is celebrating its 80th anniversary this year, as Dorothy, the Scarecrow, the Tin Man and the Cowardly Lion make their way to the Emerald City. Ticket prices range from $36 – $100.
On Saturday, February 23, the symphony will perform “Mentors” with Meyer and Alon Goldstein on piano. Goldstein’s artistic vision and innovative programming have made him a favorite with audiences and critics alike throughout the United States, Europe and Israel.
The program will include Dvořák’s Slavonic Dance No. 1, Op. 46; Schumann’s Piano Concerto and Brahms’s Symphony No. 1.
Tickets range from $22 – $67. Beginning an hour before the concert, walk-up tickets for students and military personnel will be available for purchase at the box office for $10. A student is anyone under age 16 or anyone 16 or older with a valid ID.
Both performances will begin at 7:30 p.m.
Who doesn’t love to laugh? Comedian Gabriel “Fluffy” Iglesias does, and he is bringing his standup routine to Bell Auditorium on February 28.
Iglesias is one of a handful of comedians who has headlined and sold out Staples Center, Madison Square Garden and Sydney Opera House. In addition to being one of America’s most successful standup comedians, he is one of the most-watched comedians on YouTube with more than 380,000,000 views. Iglesias also has more than 14 million fans on social media.
He recently was featured in The Hollywood Reporter’s Top 40 Comedy Players of 2018 issue alongside comedy giants Jerry Seinfeld, Chris Rock and Lorne Michaels.
Currently, he is in production as the star and executive producer of the upcoming multi-cam Netflix comedy series, “Mr. Iglesias” in which he plays a good-natured public high school teacher who works at his alma mater. Premiering this year, the series will include 10 half-hour episodes. He also will star in two standup comedy specials for the network.
Iglesias entertains his audiences with (mostly) clean comedy and noncontroversial material that appeals to people of all ages and all walks of life. So, throw on a Hawaiian shirt – you know he’ll be wearing one – and head out for a healthy dose of humor.
If You Go:
What: Beyond the Fluffy Tour featuring Gabriel “Fluffy” Iglesias
When: 8 p.m. Thursday, February 28
Where: Bell Auditorium
How Much: $37 – $67
More Info: augustaentertainmentcomplex.com
Photography by Kyle Froman, courtesy of
Alvin Ailey American Dance Theater
An Augusta native returns to Georgia to perform in the venue where he first entertained the idea of becoming a professional dancer.
As part of its 60th anniversary, 21-city North American tour, the Alvin Ailey American Dance Theater will perform at the Fox Theater in Atlanta this month. And Augusta native Christopher R. Wilson, a 2013 graduate of John S. Davidson Fine Arts Magnet School, will be part of the 34-dancer company.
“The Fox is the first place I saw the Alvin Ailey American Dance Theater. I was 10 years old,” says Wilson, who had started dancing a year earlier. “I started to feel their essence. I knew I would do this one day.”
He was encouraged to pursue dance after another Augusta native, Russell Joel Brown, who appeared in national tours of The Lion King, saw him in a dance class at a local summer camp.
Wilson danced with Ailey II, which features young dancers and emerging choreographers, for a year, and after auditioning for AAADT in April, he joined the company in May.
This will not be the first time he has returned to his home state since he became a member of AAADT, however. He came home from New York City during time off in October and taught dance and choreography at Colton Ballet School, Davidson and Jessye Norman School of the Arts.
“It’s important to give back and reach the next generation,” says Wilson. “I can’t do this forever. Someone has to do this after me.”
AAADT is a modern dance company that includes ballet, modern, jazz, hip-hop and contemporary dance artists, and the dancers will celebrate Ailey’s life and legacy with six performances in three different programs at the Fox.
“We are a very versatile company,” says Wilson. “I think that’s what makes us so special.”
He is looking forward to dancing at the Fox. “I can’t even imagine what that emotion will feel like when it happens, but I am very much ready to embrace it,” he says. “I am thrilled to take the stage where I first saw my dream company.”
He believes the dance company gives people a platform for expression.
“With dance, I’m able to say things I wouldn’t necessarily be able to put into words. It adds another layer to my voice,” says Wilson. “When I’m on stage, nothing else in the world matters other than that moment. I’m on stage telling people a story.”
He wants audience members to experience happiness, anger, joy or sadness through his performances.
“I want them to feel through me,” says Wilson. “Once that happens, I know I’ve done my job.”
If You Go:
What: Alvin Ailey American Dance Theater 60th anniversary celebration
When: February 21-24; performances and show times vary
Where: Fox Theater, Atlanta
How Much: Tickets start at $29
More Info: alvinailey.org, foxatltix.com or (855) 285-8499
By Sarah James
Chicken:
Waffles:
Place buttermilk and hot sauce in a resealable bag and massage ingredients together. Season chicken with salt and pepper and add to bag, coating chicken thoroughly. Marinate in fridge 1-2 hours. Preheat oven to 250 degrees. In a medium heavy-bottom skillet or Dutch oven, heat about 1 inch canola or peanut oil over medium to medium high heat, until between 350 and 375 degrees. Add flour to a large mixing bowl and dredge chicken pieces until fully coated. Tap off excess flour and gently place chicken into hot oil (do not crowd pan). Fry 6-8 minutes, turning occasionally with tongs until crispy and a deep golden brown. Drain on paper towels. Set on baking sheet in oven to keep chicken warm.
To make waffles, combine flour, sugar, baking powder and salt in a large bowl. Separate eggs and place egg whites in a blender. Blend until frothy. Add egg yolks, vegetable oil, milk, melted butter and vanilla extract. Blend until mixed well. Pour into bowl with dry ingredients and stir until combined. Make waffles according to waffle iron instructions. Place chicken on waffles and drizzle with syrup. Serve open-faced or stack as sliders or towers. Makes 4 servings.
