Lake Murray Columbia, Feb 2012

8/3/2019 Lake Murray Columbia, Feb 2012

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2 Lake MurrayColumbia & Northeast Columbia |February 2012

Complete.Cardiac.

Care.

Spring 2012Coming to Lexington Medical Center

Learn More at LexMed.com


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FEBRUARY 2012contents

{ALSO INSIDE}

CALENDAR 6

PAST TENSE 46

PEOPLE, PLACESAND THINGS 47

BUY PHOTOS: See morephotos from our stories andpurchase photos publishedin this issue; order online atthestate.com/lakemurray.

ONLINE: See this edition ofLake Murray and Northeastmagazines and browse throughprevious editions at thestate.com/magazines.

The TastemakersBobby Williams 12

Michelle Wang 16

Gus Manos 18

Lloyd Bessinger 20

Harold Miller 24

Ricky Mollohan 26

Jimmy Senn 30

Kazuhiro Sato 32

Robin Hudson 34

Don Alcorn 36

Bud Sanderson 38

Hassan Addahoumi 40

Benny Clark 41

David Martin 42

More tastemakers 44

How many icons of tastedo you recognize?Top row, from left: Piggie Park, Sandys Hot Dogs, BennyClark, Zesto, Ricky Mollohan

Second row, from left: Sammis Deli, Michelle Wang

Bottom row, from left: Lizards Thicket, Inakaya, Don Alcorn,Troncos Catering, Grouchos Deli


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Lake MurrayColumbia & Northeast Columbia |February 2012 7

{ performing arts }Through Feb. 4: Dirty Rotten Scoundrels, Town Theatre, (803)

799-2510

Through Feb. 4:Amazons and Their Men, Trustus Theatre,

(803) 254-9732

Feb. 2: Aint Misbehavin, Newberry Opera House, (803) 276-

6264Feb. 2-3: The Little Mermaid, Columbia City Ballet, Koger

Center, (803) 251-6333

Feb. 3: Hotel California, A Salute to the Eagles, Newberry

Opera House, (803) 276-6264

Feb. 3: Mixed Music Tour featuring Keith Sweat; Colonial Life

Arena, (803) 576-9200

Feb. 3, 4: Romeo & Juliet, Columbia City Ballet, Koger Center,

(803) 251-6333

Feb. 7: USC Gospel Choir Spring Concert, USC School of

Music, (803) 777-4280

Feb. 8: The Temptations, Newberry Opera House, (803) 276-

6264Feb. 9: Tyler Perrys The Haves and The Have Nots, Township

Auditorium, (803) 576-2350

Feb. 10-March 3: Gem of the Ocean, Trustus Theatre, (803)

254-9732

Feb. 10-12: Mostly Mozart and Friends, Carolina Ballet, CMFA

Art Space, (803) 771-6303

Feb. 10-19: Pinkalicious The Musical, Columbia Childrens

Theatre, (803) 691-4548

Feb. 11: Abbey Simon, Newberry Opera House, (803) 276-

6264

Feb. 11: Love Stories, South Carolina Philharmonic, Koger

Center, (803) 251-6333Feb. 12: South Carolina Philharmonic Youth Orchestra, Koger

Center, (803) 251-6333

Feb. 12: Ricky Skaggs and Kentucky Thunder, Newberry

Opera House, (803) 276-6264

Feb. 14: USC Symphony Orchestra, Koger Center, (803) 251-

6333

Feb. 14: Brigadoon, Newberry Opera House, (803) 276-6264

Feb. 17: Columbia Blues Festival, Township Auditorium, (803)

576-2350

Feb. 17: Palmetto Mastersingers, Festival of Choirs, First

Baptist Church, www.palmettomastersingers.org

Feb. 17: Ray Price, Newberry Opera House, (803) 276-6264

Feb. 17-March 4: The King and I, Village Square Theatre,

(803) 359-1436

Feb. 17-25: Present Laughter, Drayton Hall, (803) 777-4288

On Lake Murray, there isnt a singlereal estate agent providing the finest ser

There are two!

CALENDAR CONTINUED ON PAGE 8

Bodies in motion.Dance Theatre of Harlem performs at TownshipAuditorium Feb. 23.


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Feb. 18: The Four Freshman, Newberry

Opera House, (803) 276-6264

Feb. 19: Arlo Guthrie, Newberry Opera

House, (803) 276-6264

Feb. 19: The Joy of Dance Concert,

Harbison Theater, Midlands TechnicalCollege, (803) 400-3540

Feb. 21: Drake, Colonial Life Arena, (803)

576-9200

Feb. 23: Dance Theatre of Harlem,

Township Auditorium, (803) 576-2350

Feb. 24: Disney Live! Phineas and Ferb,

Colonial Life Arena, (803) 576-9200

Feb. 24: Columbia Community Concert

Band, White Knoll High School, (803)

821-5200

Feb. 24:Auntie Karen Foundation

Presents Ramsey Lewis and Patti Austin,

Koger Center, (803) 251-6333

Feb. 25: James Gregory, Funniest Man

in America, Newberry Opera House,

(803) 276-6264

Feb. 26: Celtic Woman, Koger Center,

(803) 777-5112

Feb. 27-28: South Carolina Philharmonic

Young Peoples Jazz Band, Koger

Center, (803) 251-6333

Feb. 29: Burlesque to Broadway,

Newberry Opera House, (803) 276-6264

CALENDAR FROM PAGE 7

Beguiling.Celtic Woman will be at Koger Center Feb. 26


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{ museums

& art }Through April 1: Nature and the Grand

American Vision: Masterpieces of the

Hudson River School Painters, Columbia

Museum of Art, (803) 799-2810

Through April 15: Body Worlds Vital,State Museum, (803) 898-4921

Through April 29: The Great Charleston

Earthquake, 1886: State Museum, (803)

898-4921

Through May 1: The Civil War in South

Carolina: Soldiers of The Palmetto State,

1861-1865, State Museum, (803) 898-

4921

Through May 6: Tangible History: South

Carolina Stoneware from the Holcombe

Family Collection, State Museum, (803)

898-4921

Through May 30: Religion in the Civil

War, State Museum, (803) 898-4921

Through May 31: Through Fiery Trials:

Religion in the Civil War, SC Confederate

Relic Room and Military Museum, (803)

737-8095

Through Sept. 29: Bold Banners: Early

Civil War Flags of South Carolina, SC

Confederate Relic Room and Military

Museum, (803) 737-8095

Feb. 1: Wee Wednesday, Columbia

Museum of Art, (803) 343-2155

Feb. 2:American Visions: The Republic

of Virtue, Episode 7, Columbia Museumof Art, (803) 343-2155

Feb. 3:Arts & Draughts, Columbia

Museum of Art, (803) 343-2155

Feb. 4: FIT Together Kick Boxing,

EdVenture, (803) 779-3100

Feb. 5: 4th REEL Black Pix: Global

Afrikan Film Series, Columbia Museum of

Art, (803) 343-2155

Feb. 9-14:Arcade Art: Beth West, Jan

Swanson, Page Morris and Suzy Shealy,

Gallery 80808, (803) 360-6794

Feb. 10:Artists Salon Gallery Talk,Columbia Museum of Art, (803) 343-

2155

Feb. 10, 12: French Performances: Le

commissaire est bon enfant and Les

Boulingrin, Columbia Museum of Art,

(803) 343-2155

Feb. 12:American Visions, The Republic

of Virture, Episode 8, Columbia Museum

of Art, (803) 343-2155

Feb. 12: Family Gallery Tour, Columbia

Museum of Art, (803) 343-2155

Feb. 14: Family Night, EdVenture, (803)

779-3100

Feb. 14, 21, 28:Toddler Tuesday,

EdVenture, (803) 779-3100

Feb. 16: Wadsworth Chamber Music

Series, Columbia Museum of Art, (803)

799-2810

Feb. 16: Curators Choice Lecture

Series, McKissick Museum, (803) 777-

7251

Feb. 17:Artists Salon Series, Columbia

Museum of Art, (803) 343-2155

Feb. 21: Morihiko on the Hudson,

Columbia Museum of Art, (803) 799-

2810Feb. 23, 26: Tales for Tots, EdVenture,

(803) 779-3100

Feb. 26: Carolina Stories: A True

Likeness, Columbia Museum of Art, (803)

343-2155

CALENDAR CONTINUED ON PAGE 10

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{ sports }Feb. 4: USC Mens Basketball vs. Kentucky, Colonial Life

Arena, (803) 576-9200

Feb. 12: USC Womens Basketball vs. Florida, Colonial Life

Arena, (803) 576-9200

Feb. 15: USC Mens Basketball vs. Georgia, Colonial Life

Arena, (803) 576-9200

Feb. 16: USC Womens Basketball vs. Georgia, Colonial Life

Arena, (803) 576-9200

Feb. 18: USC Mens Basketball vs. LSU, Colonial Life Arena,(803) 576-9200

Feb. 18: Third Annual Make My Day 12K, Harbison State

Forest, (803) 929-0771

Feb. 25: USC Mens Basketball vs. Tennessee, Colonial Life

Arena, (803) 576-9200

Feb. 26: USC Womens Basketball vs. Arkansas, Colonial Life

Arena, (803) 576-9200

Feb. 29: USC Mens Basketball vs. Mississippi State, Colonial

Life Arena, (803) 576-9200

{ special events }Feb. 2: Impact Wrestling World Tour, Township Auditorium,

(803) 576-2350

Feb. 3, 10, 17, 24: Free Fridays, Riverbanks Zoo and Garden,

(803) 779-8717

Feb. 4, 8, 11, 15, 18, 22, 25, 29: All-Local Farmers Market,

stateplate.org

Feb. 4: Clean Sweep, State Fairgrounds, (803) 252-4552

Feb. 4: 14th Annual Columbia Antique Toy, Comic and

Collectible Convention, Jamil Temple, (803) 358-0444

Feb. 7: Woodrow Wilson Family Home: Hard Hat Tour, Historic

Columbia Foundation, (803) 252-7742

Feb. 7, 14, 21: Early Columbia Lecture Series: Part I, Columbia

1600-1850, Historic Columbia Foundation, (803) 252-7742

Feb. 8:Tour and Cocktails, Woodrow Wilson Family Home and

the Lorick House, (803) 252-7742

Feb. 10, 17: Owl Prowl, Congaree National Park, (803) 776-4396

Feb. 10: City Strolls, Robert Mills Historic District, (803) 252-

1770, ext. 24

Feb. 10, 11: Monster Jam, Colonial Life Arena, (803) 576-9200

Feb. 11: Cupids Chase 5K Run/Walk, Finlay Park, (803) 545-3100

Feb. 12: Second Sunday Stroll: Lower Waverly, Historic


Feb. 16: Garden Tour, Robert Mills House Founders Garden,

Historic Columbia Foundation, (803) 252-7742

Feb. 18: Great Backyard Bird Count, Congaree National Park,

(803) 776-4396

Feb. 18: 22nd Annual Midlands Heart Ball, Township

Auditorium, (803) 806-3091

Feb. 18: 2nd Annual Krewe de Columbi-Ya Ya Mardi Gras

Festival and Parade, City Roots, (803) 254-2302

Feb. 19: Miss Black South Carolina Pageant, Benedict College,

(803) 256-4220

Feb. 19: Dollar Sunday, Robert Mills House and Gardens, (803)

252-1770, ext. 24

Feb. 19: W. Gordon Belser Arboretum Open House, (803) 777-3934

Feb. 19: Women of Hampton-Preston Tour, Historic Columbia

Foundation, (803) 252-7742

Feb. 22: Mann-Simons Site Tour: Uncovering the Past, Historic


Compiled by Diane Morrison

Roar of Thunder.Ricky Skaggs and Kentucky Thunder perform at Newberry Opera House Feb. 12.

CALENDAR FROM PAGE 9


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They are behind the counter, in the kitchen,working the line, rening the menu, hauling

the produce and working the room.

Most of all, they are putting the Midlandson the culinary map.

They are the

tastemakers.

From appetizers to desserts, the Midlands is tastierthan ever because of the men and women who run

the businesses that feed us in restaurants, diners, fast-foodchains and barbecue joints.

In this special edition of Lake Murray and Northeastmagazine, they share their passions and their stories.


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{ tastemaker }

Ask for a meat-and-threerestaurant in the Columbia

area and most folks will quicklysuggest Lizards Thicket.

For nearly 35 years, therestaurants have served Southern comfortfood staples with menus up on the wall.

The Thickets most popular items arefried chicken, fried ounder, macaroniand cheese, green beans and mashedpotatoes, said Bobby Williams, chairmanof the 14-restaurant chain that his latefather founded.

The restaurant business that opened itsrst location in a converted Broad RiverRoad home now employs 650 people andgenerates about $30 million in annualsales. Williams spoke about how businesshas changed and how Lizards Thickethas become a frequent political-campaignstop with visits by Bill Clinton, MikeHuckabee and Newt Gingrich in recent

years.

Has the economy affected yourrestaurants?

We opened two in the last two years (inBlythewood and Lexington), and theyredoing well. Weve had a surge in business.I know the economy hadnt gotten better.Gasoline prices coming down has helped.

People are looking for a better value rightnow, and we still give a plate full of food.

We just raised prices in October for therst time in three years. (Meal prices roseto $7.49 from $6.89, and drink pricesincreased by 20 cents.) We hate to go up,but food prices have just gone throughthe roof. Everyone who goes to thegrocery store knows that. Since we raisedprices, business has been terric. And Ithink were doing a better job.

What are you doing better?For a while, we got so busy we started

cooking in big pots. And so we reallyconcentrated on getting back to cookingeverything in small batches and keepingthe food fresh all day long, which is the

way we started.

How did you start selling Southernfood to Southerners?

The way it all started in the late 70s,women started going back to work anddidnt have time to cook anymore. Myfather called it home meal replacement.

We replaced a lot of peoples kitchentables.

Whats changed over the years?Irmo is our busiest restaurant but Spring

Valley is catching it fast. Thanksgivingused to be the slowest time of the year.Now we have turned into something.

The day before, we sell so much foodto go, its incredible. Some people willbring their own pans in, and well put thedressing in.

How have you stayed strong in abusiness with so much turnover?

Weve changed with the times. Weretrying to appeal to a younger generation

now. We have got one person who doessocial networking for us. We know thefoods got to be healthier. I always feltlike people wanted to eat healthy food,but they just dont want to be seen eatinghealthy food. We cut back on salt. Webuy more fresh vegetables than ever. And

we try to buy everything we can locally.We buy fresh collard greens, we used

The ThicketBobby Williams on servingSouthern food to Southerners

Service with a smile.Lizard's Thicket

general manager Robert Williams shares a laughwith customers Wil Sligh, left, and James Davis

at the Beltline location. Williams has been serving

Davis since he was 13 years old.

THICKET CONTINUED ON PAGE 14


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Lizard's Thicket

Corporate Ofce: 1036 Market St., Columbia, (803) 799-5016lizardsthicket.com

15 locations in the Midlands:

711-1 University Village Drive, Blythewood, (803) 451-840010170 Two Notch Road, Columbia, (803) 419-56627620 Two Notch Road, Columbia, (803) 788-30883147 Forest Drive, Columbia, (803) 787-8781818 Elmwood Ave., Columbia, (803) 779-64077938 Garners Ferry Road, Columbia, (803) 647-0095402 Beltline Blvd., Columbia, (803) 738-0006

2240 Airport Blvd., West Columbia, (803) 796-7820501 Knox Abbott Drive, Cayce, (803) 791-03142234 Sunset Blvd., West Columbia, (803) 794-09231824 Broad River Road, Columbia, (803) 798-64277569 St. Andrews Road, Irmo, (803) 732-1225621 W. Main St., Lexington, (803) 951-35554610 Augusta Road, Lexington, (803) 785-5560


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frozen greens forever. We use fresh squash every day.

What do you think about your restaurants becoming a stopfor political campaigns? Why do you think candidates cometo Lizards Thicket?Its fun, because Im involved in the National Restaurant

Association, and we have members all over the country so whenthey see it on the national news, they all call me and rag me. Weget mentions all the time. I just think were just down home.

We feed so many different people, working people and justeverybody. I thinks it brings (candidates) back to their roots andbasics.

How has the Thicket developed ties in the community?We go to a lot of funerals. We give people food. We dontcharge because its the right thing to do. Anytime somethinghappens in the community, we would like to be there tohelp. The sheriffs know they can call us. Were really part ofColumbia. People know what to expect when they come here.

A lot of people never look at the menu. They know what theywant. Its a comfort zone for people.

Story by Andrew Shain Photography by C. Aluka Berry

THICKETFROM

PAGE 12

Family affair.Lizard's Thicket owner Bobby Williams, right, and his son Robert Williams are pictured at their Beltline location.

Southern comfort.Macaroni and cheese is one of the popular sidedishes at Lizard's Thicket.


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A portion of the proceeds from this issue go to benefit Palmetto Health Cancer Centers in conjunctionwith the Palmetto Health Foundation McDaniels Golf Classic in partnership with Coach Steve Spurrier.

COMINGINEA

RLYFEBRUARY!

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Miyo'smiyos.com

922 South Main St., Columbia, (803) 779-6496

Village at Sandhill, 715 Fashion Drive, (803) 788-8878

3250 Forest Drive, Columbia, (803) 743-9996

1220 E-2 Bower Parkway, Columbia, (803) 781-7788

5594 Sunset Blvd., Lexington, (803) 957-9888

Tiger lady.Michelle Wang, pictured at M Vista, has built a solid foundation in the community through hard work.

{ tastemaker }


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Michelle Wang arrived inColumbia in the mid-1990s withlots o ambition and more thana little uncertainty about heruture. That indecision ended

when Wang opened her frst restaurant,Miyos on Main in 1996, betting thatColumbia would embrace delicious

Asian ood, resh ingredients andgracious atmosphere. Since then, Wang(pronounced Wong) has opened six more

restaurants, each bearing the distinctiveM in the title (or mountain) and alloering something a little dierent. Shebegan with regional cooking rom hernative Shanghai and Szechuan cuisine,eventually evolving to include northernand southern Chinese cuisine, Koreanstyle BBQ, Vietnamese- and Thai-inuenced dishes and Japanese sushi.Even during the recession, Wang tookrisks to open new restaurants, seeing thatas a way to boost the local economy. Sheand her husband and business partner,Rui Cao, are raising three sons, 15-year-old Franklin rom her frst marriage,

7-year-old Benjamin; and 6-year-oldRaymond in an atmosphere o ragrantspices and hard work.

You began in Columbia with theintention of creating great Asian foodwith fresh ingredients. Do you thinkyouve accomplished your mission?I need to keep on going. We are opening

M.Fresh at 1237 Washington St. laterthis year. We are going to bring ongreen tea, resh smoothies, dark andgreen lea vegetables, organic meats. Alot o customers consider us a healthy

restaurant, but there is still sesamechicken and sweet and sour chicken(which are higher in calories and at). We

want to educate customers on what to eat.Healthy ingredients can be delicious as

well so we want to increase peoples oodintelligence.

Will M.Fresh be like your otherrestaurants?It will be very dierent. They can go to

a counter, place their order and pick itup at the end. I want to create a healthyconcept. Once people eat resh andhealthy, people wont go back. I thinkI have more energy because I eat welland I drink a lot o green tea. I want tointroduce green tea to people. Ninety-fve percent o Americans start out withcoee, and coee, to me, has a lot oingredients that bring you up and down.Green tea has so many antioxidants.

After all these years, does Columbiafeel like home?I do like Columbia. Its two hours romthe beach and two hours rom themountains. I go back to China aboutevery three months to see my parents.

How many hours do you work eachweek?I never count. I get up and leave thehouse about 9:30 a.m. and sometimes Idont come home until 12:30 (at night).

My husband is very good about pickingup my kids. All my kids play violin. I am

a tiger mom; Im not extreme, though. Itold my kids an hour and a hal a day isrequired. Im their best audience. I tellthem i you do something seriously, dontdo it halway. I want them to learn a workethic I want them to learn everythingthat comes rom smart work and hard

work.

Story by Carolyn ClickPhotography by Gerry Melendez

Michelle Wangs hard

work pays off at Miyos

M Cafe1417 Sumter St. Columbia, (803) 779-5788

M Vista701 Lady St., Columbia, (803) 255-8878

M Fresh(coming soon)1237 Washington St., Columbia


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Six days a week, Gus Manos, 73, arrives at 6:30 a.m. atZesto of West Columbia. He has been doing the samething for over 50 years.

His only child, Pete, is his partner in owning therestaurant that is famous for its fried chicken, giant ice

cream cone in front and triangle shape. His wife, Sherry, alsoworks at Zesto. They have been married for 47 years. Shesbeen here since Day One, too, Manos says.

Manos says he knows 90 percent of his customers on a rst-name basis. They call him Gus.

It was just a little place when I bought it, Manos said. Itwas a 20-by-20 room, and we sold only ice cream and hot dogs.We are like a child. We have grown step by step.

Today, Zesto owns 80 percent of the block, has over 6,000

square feet and employs over 50 people.Away from the restaurant, Manos is a USC Gamecocks fan

and has served on the Springdale Town Council for 37 years. Hewas recently re-elected to a four-year term.

Yes, Manos says, his eyes lling with tears. I am living theAmerican dream.

How did you wind up in Columbia?I came to the United States from Greece by myself when I was12. I came after World War II when Europe was a disaster. I

was born near Sparta, Greece. I arrived in New York City, andI didnt know a word of English. I came to Columbia becausean uncle was married to a woman from here. I took the train.I went to Columbia High and played football both ways onthe line, rst string on defense and second string on offense. Ibecame an American citizen in high school. I served in the Armyafter high school. I was proud to serve for my country.

What has been the key to your success?The three Qs quality product, quality service and qualityemployees. There is no limit to the number of hours you haveto put in to be a success. My rst 25 years here, I worked 60-90hours a week. I didnt take a vacation for the rst 15-20 years.

We built this business from scratch with good people. No oneelse ever outworks us. I dont consider anybody else my maincompetition. Are we perfect? No. But day in and day out, weconsider our service to be above anybody else. Serve the bestand it takes care of everything.

Who are your customers?We have the best customers. Once we get them in the door,nobody takes them away. Our menu evolves as we get a feelfor what out customers want. We know what will sell and what

wont. As we grew, we added to our ice cream and hot dogs. Weadded things like hamburgers, chicken and BBQ. Every day is abusy day. Our customers only have a limited time for lunch. Our

lobby might be packed, but people know they wont have to waitlong. The waiting time is usually 3-5 minutes. Were consistent.Consistency is the word we use when training all of our people.

Whats the secret to your fried chicken?We are very particular in the way we prepare it. We knowour business. It is consistent so we know how much chickento prepare. Its always hot and fresh. Our chicken is broasted(cooked under pressure) and cooked in peanut oil. Everythinghas been cooked in peanut oil since weve been in business. Wenever change anything even when the cost of peanut oil went

way up. The taste it gives our chicken is what brings peoplehere. They expect it.

How did your giant ice cream cone in front get started?We put it up in 1982. People recognize us for it. We took itdown about four years ago and sent it to be refurbished. It waspainted, and we had everything checked out. During that time,people were upset about it missing. They would come in and askabout the cone. We insured it for close to $100,000 when it wastransported.

Story by Rick Millians Photography by Tim Dominick

Zesto

Zestozestowestcolumbia.com

504 12th St., West Columbia, (803) 794-4652

Choreographed chaos.Manos oversees a chorus line of cooks andservers to feed his customers.

Full of life.Zesto owner Gus Manos, 73, whose restaurant specializes in fried chicken and hamburgers and is known for the big ice cream cone in front,is in the restaurant six days a week. He frequently stops to talk with longtime customers.

{ tastemaker

How Gus Manos is living (and feeding)the American dream


20/48


Lloyd Bessinger is not tempted toshake things up.

As the relatively new presidentof the venerable Maurices PiggiePark restaurants, Bessinger

could declare that a new generation isembarking on a new way of doing things.

Not likely. Not on Lloyds watch.We still cook over hickory wood, the

same way we always have, says Bessinger,who runs the family business with hisbrother, Paul, and his sister, Debbie

Bennett. Thats been our slogan, and wecertainly would never change. We think itgives us an edge a difference.

If youve been in the Midlands morethan, say, an hour, youre likely awareof Maurices barbecue and 81-year-old

Maurice, whose down-home advertisingmade him a familiar face and voice. Youdidnt have to watch TV or listen to radiofor long to encounter the white-haired,

white-suited Maurice proclaiming thatthe restaurants he founded a half-centuryago still cook the OLD FASHIONED

way and serve his time-tested gourmet,

Southern Gold Barbecue Sauce.What you may not know is that Maurice,who started the business more than 55 yearsago, is pretty much retired to his farm inSt. Matthews. Lloyd, 57, became presidentmore than a year ago, expanding a career inthe family business that began when he was12 or 13 working weekends making fries,barbecue sandwiches and hamburgers. Asis typical in a family-owned food business,Lloyd spends most of his time at work,usually at the Piggie Park headquarterson Charleston Highway. From there, thecompany prepares the food sold at its 15locations by some 175 employees as wellas the food and sauces shipped as part ofthe companys Flying Pig mail order andonline business.

A mustard-based sauce puts some zingin Maurices barbecue, but the real heatcomes from hickory wood in the pit: anaverage two cords daily, and 728 cordsannually.

Lloyd, a graduate of Airport HighSchool and Midlands Tech, discussed thefamily business with us over a lunch he

described as his favorite: BBQ pork,coleslaw, hash and rice, hush puppies anda roll.

OK. How can you work in a restaurantall day and not get fat?

My wife always tells me I need to loseweight, so Im not sure Id say I am thatslim. I do sample a little bit every day of

what we make. You have to take care toknow your product.

What about the sauce? Its advertisedas heirloom secret sauce and itspretty much mustard based. What doyou have against a tomato-based orvinegar-based sauce?I would never eat that. My father grew up

in Holly Hill where his father taught himhow to make yellow sauce. Weve kept tothat same recipe. Ketchup is sweet. I likebarbecue sauce with a little kick to it, alittle spicy. Not everybody feels that way,and thats OK. Thats America.

If you cant eat barbecue, what do youlike to eat?

My wife is a fan of lasagna and spaghetti.Occasionally, we will grill out.

Do you barbecue at home?I dont have a pit at home. Generally, youdont want to take your work home with

you all the time.

MauricesA new generation carries on BBQ traditions

Cue Kings.Lloyd, left, and Paul Bessinger, along with their sister, Debbie operate Piggie ParkEnterprises with 15 restaurants in the Midlands. At right, Paul pulls chicken halves from the smokers at

Maurice's Piggie Park on Charleston Highway.

BESSINGER CONTINUED ON PAGE 22

{ tastemaker }


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Your company has survived more than a half-century, evenas the restaurant business has seen phenomenal growth offranchised restaurants like McDonalds, Burger King andothers. How do you compete with the big boys like that?

You know, we are just local people in the neighborhood. Youvegot to have your own niche, be different enough to compete.

The national companies have ad dollars galore. We have todo the things they cant do, whether its food, service or acombination of things. Were small enough that we can spendtime with our customers, listen to our customers. The nationalguys have to be in the box, and we can be outside the box, doing

what we do our way.

I didnt realize you do all the cooking right here in WestColumbia and then send the food out to your restaurants.

Why do it that way?We have found thats the best way to control quality. You canhave 15 cooks at 15 different places or you can have two or threecooks at a single pit here. Cooking barbecue the right way takestime. We cook pork for more than 18 hours, for example, to getit just right. You have to watch it closely, constantly. Thats whatmakes the difference.

Barbecue has been popular for a long time, but do you seethe day when it fades?Barbecue is such a big thing for the South, and it will continue

to be as long as we do our job right. The recession has affectedour business like everybody else. Like everybody else, we are

waiting for the economy to pick up and for peoples spendinghabits to pick back up.

Story by Mark E. Lett Photography by Tim Dominick

Maurice's Barbecuemauricesbbq.com

1600 Charleston Hwy., West Columbia (803) 796-0220800 Elmwood Ave., Columbia, (803) 256-43774411 Devine St., Columbia, (803) 782-9547252 O'Neil Court, Columbia, (803) 865-0608622 St. Andrews Road., Columbia, (803) 772-69991141 Lake Murray Blvd., Irmo, (803) 732-5555766 W. Main St., Lexington, (803) 359-87892450 Augusta Road, Lexington, (803) 796-47779563 Two Notch Road, Columbia, (803) 462-08821586 John C. Calhoun Drive, Orangeburg, (803) 516-8771263 Britian St., Santee, (803) 854-38892515 Sunset Blvd., West Columbia, (803) 791-50531010 South Lake Drive, Lexington, (803) 356-1909

107 Clemson Road, Columbia, (803) 788-5661

Flying pig.Lloyd, left, and Paul Bessinger ll holiday orders for barbecued turkeys and hams.

BESSINGER FROM PAGE 20


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25/48


If it hadnt been for a spooked horse, the Apollo Dippermight be giving the Philly cheese steak a run for its money.

Instead, its a uniquely Columbia sandwich that isbeginning to spread throughout the Southeast as GrouchosDeli grows by two or three stores every year.

The restaurant that serves the warm meat and cheese dippingsandwich along with a variety of others opened in the CapitalCity in 1939 as Millers Deli when Harold Miller moved toColumbia from Philadelphia.

Miller, a Russian immigrant who lived part time in anorphanage as a child after his father died, started running a milktruck in the City of Brotherly Love in his 30s. A few years later,

when one of the horses that pulled it got spooked and kickedthe cart into his ribs, the family thought the warmer weather inColumbia where his brother-in-law owned land might helphis condition.

So Miller, with his thick black eyebrows and mustache, movedhis wife and kids South and opened his deli on Main Streetacross from Jefferson Square theater. Soon after, he changed thename of the deli to Grouchos, a nod to the famous actor of thattime who he resembled.

He looked just like Groucho Marx, said Bruce Miller, 42,the third-generation owner of the deli, which has been in itscurrent spot on Harden Street since the 1960s.

Bruce Miller, who was as 4 when his grandfather died andbecame partners in the business with his dad in 1995, has beenresponsible for franchising the popular Columbia eatery since

2000. In 12 years, the restaurant has grown to 25 locations.Here, he talks shop:

Your father, Ivan, died about a decade ago. What was hisbiggest contribution to the business?In the 1960s, my dad came up with the dipper type sandwiches,and it became more of a restaurant (as opposed to deli). Themenu, the way it is today is pretty much his legacy.

Do you eat at Grouchos every day? What is your favoritemeal there?Every day. No matter what I eat or what I do, I always comeback to the STP as my favorite sandwich. Roast beef, turkey,swiss cheese, bacon bits, pickle chips and 45 sauce. I cant get

enough of it.

Running a restaurant takes a lot of time. What do you dowhen you are not working?We like to, as a family, go out to our property at LakeMonticello and go shing and ride four-wheelers. Thats a lotof fun. Theres no people asking you for recipes or somebodyclaiming to be a cousin and trying to get a free sandwich.

Do people ask you for recipes a lot?All the time were getting the 45 sauce, slaw and potato saladrecipe questions. We prefer to ship the nal product to them.

We ship sauce all over the country. Weve even shipped as faraway as Iraq.

What kind of community organizations do you support?Cancer is huge with us. Every Miller man has died from cancer.

Well see about that.

Story by Kristy Eppley RuponPhotography by Kim Kim Foster-Tobin

{ tastemaker

A delicious legacyBruce Miller keeps Grouchos hoppin

Groucho'sgrouchos.com

611 Harden St., Columbia, (803) 799-5708Columbia Metropolitan Airport, 3008-C Aviation Way

111 Sparkleberry Crossing, Suite 8, (803) 419-67674717 Forest Drive, Forest Acres, (803) 790-0801730 University Village Drive, Blythewood, (803) 754-4509800 Lake Murray Blvd., Irmo, (803) 749-4515117 1/2 East Main St., Lexington, (803) 356-88002265 Sunset Blvd., West Columbia, (803) 796-7826

Big dipper.The walls of the headquarters of the Groucho's Deli franchise (located in the original store on Harden St.) are decorated with articles, oldphotographs, promotional items and the family's history. Bruce's grandfather, Harold Miller, came to Columbia in 1938 where the family deli business was born.


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Ricky Mollohan has a

Man with a plan.Ricky Mollohan owns Cellar on Greene, Mr. Friendly's New Southern Cafe and Solstice Kitchen & Wine Bar.

{ tastemaker }


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Talking with Ricky Mollohan,owner of Solstice Kitchen inNortheast Richland and

Mr. Friendlys and Cellar onGreene in Five Points.

What is your rst food memory?Watching my mom make fried corntortillas for homemade tacos. Growingup in San Diego and then El Paso, there

was a lot of Mexican food.

Best meal I ever ate: Was at DanielBouluds agship restaurant Daniel, inNew York City. Ive been a few times,

and its close to perfect over the top.

If money were no object, Id like tocook with: more raw sh in a Japanesestyle or an Italian crudo (raw sh dressed

with oil, salt and some seasoning); orbring in different avors such as squab,guinea hen or more duck. Richer avors.People in this area only eat out onceor twice a week and want a sense offamiliarity. They dont really want togamble with food. Theyre willing to try,but not for a lot of money.

How are different aspects ofyour personality reected in yourrestaurants?

Mr. Friendlys is the mid-level, mid-stress (for me) restaurant; Solstice is themore inspired, polished venue. Solsticecreates more stress because theres ahigher level of creativity there. Cellaris the hangout. The place to drop in

when you dont have plans, to get eithera snack or dinner. Cellar is food thatsfresh and quick, to keep you happy forless money.

Owning three restaurants, how much

time do you actually get to spend inyour kitchens?Not as much as Id like. Spend most ofthe time in Cellar, planning specials atSolstice and Cellar. Its more coming up

with ideas and pairings and designingthe menu for my chefs to execute. Thechefs understand the avors and stylesof the restaurants.

What do you do to relax?Try and spend time with wife and dogs.I cant really relax unless Im out oftown. Well usually go somewhere forthree or four days where its centeredaround eating. If Im in town, Imalways wondering whats happening atthe restaurants.

When you do take a break wheredo you go and whats your dreamdestination?

Vegas. Its the guy thing for me. Sensory

overload. Or New York. Theres a lot todo that keeps my mind off the business.Italy is my dream.

My hidden talent is ... getting the bestout of people, managing the differentpersonalities. (laugh) I want folks to livein fear of me but to do right because itsthe right thing to do.

Whats next for you and yourbusiness?Four or ve years from now, Id like tobe able to scale back ... to one place,eventually. Right now I have tworestaurants that dont have enoughspace and one that has too much. Idlike to nd that perfect space and spendmore time in that kitchen. Owningthree restaurants is a challenge, but itsexhausting.

Story by Susan Ardis Photography byKim Kim Foster-Tobin

taste for challengesSolstice Kitchen & Wine Barsolsticekitchen.com841-4 Sparkleberry Lane, (803) 788-6966

Mr. Friendly'sNew Southern Cafemrfriendlys.com2001-A Greene St., (803) 254-7828

Cellar on Greenecellarongreene.com2001-D Greene St., (803) 343-3303


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Senn Brothers Produce, foundedin 1946, is one of the local foodindustry players that ies belowthe publics radar. From its

warehouse at the State FarmersMarket, Senn Brothers receives producefrom farms and provides it for stores,schools and military bases. Jimmy Senn,64, is the president of a company thatemploys about 60 people and helps feed

thousands.

When did you get started with SennBrothers?

When I got out of college (at TheCitadel) in 1969. I started loading andunloading trucks. They had a strict rulethat you started at the bottom. My daddy

was one of ve brothers who startedthe company. There were six brothers

working for it at one time. Now its

me, my brother and one other person(running the business).

After eight or 10 years of moving up alittle bit at a time, I got a little cut in thebusiness. It took me a little while to getgoing. Thats the way it should be.

Most of the truck trafc is early inthe morning, getting fresh produceout early in the day. Whats your daily

schedule like?Im usually here at 4 (a.m.), sometimes3 (a.m.). We are kind of hands-on in ourcompany. Instead of being like the bosses(staying in an ofce), were out there inthe warehouse.

Senn Brothers, founded in 1946, wasa xture in the old State FarmersMarket on Bluff Road. How has themove to the new market worked out?

Honestly, to start with I was a little leery.But our business has picked up about 15-20 percent. Its given us the opportunityto get contracts with schools and themilitary we couldnt get before. Ourold warehouse wouldnt pass the strictinspection standards.

What do you do for fun?Ive got a house on Lake Murray that

we spend the summer in. I like boatingand shing and messing around with ourgrandkids. And at our home (in WestColumbia), we raise chickens and goats,but not produce.

Story by Joey HollemanPhotography by Tim Dominick

{ tastemaker }

From the ground, up.Even though his father was one of the owners of the family produce business, Jimmy Senn started out loading trucks. He stillspends some of his work day in the warehouse, pitching in on a forklift at a company that trucks produce to stores, schools and military bases.

Fresh from the farmHow Jimmy Senn grew into his family business


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Japanese styleWhy Inakayas Kazuhiro Sato aims for authenticity

Authenticity is key.Kazuhiro Sato owns two traditional Japanese restaurants named Inakaya and Tsubaki, a Japanese-style karaoke lounge.


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Kazuhiro Sato came to Columbia from Japan as a

21-year-old whose English-speaking skills were limitedto thank you and Coca-Cola.

Today, Sato, 54, owns three Japanese restaurants inColumbia and a fourth bears his name, even though he

sold it several years ago.His Inakaya restaurants on St. Andrews Road and at ONeil

Court feature sushi, Japanese noodle dishes and other specialssuch as donburi, which is broiled eel on a bed of rice with aspecial sauce. Tsubaki, which is next door to the ONeil Courtrestaurant, is a Japanese-style karaoke lounge with a menu thathas a French inuence.

Thats because Sato trained as a French chef in Tokyo beforetaking up an invitation from a friend to help at a new Hibachirestaurant in Columbia. Sato started as a dishwasher because hecouldnt speak English.

Five years after arriving in Columbia, he opened SatoJapanese Steakhouse on North Beltline Boulevard. He sold thatrestaurant several years ago.

Since then, Sato and his Inakaya restaurants have earned

a reputation as the Midlands most authentic Japaneseestablishments. He works seven days a week at the ONeil Courtrestaurants.

With threerestaurants tomanage, howmuch time do youactually spend in thekitchen?I make sushi atInakaya for lunch anddinner. After that, Igo next door and cookuntil 2 oclock in themorning. I work sevendays a week.

After cookingso much at yourrestaurants, do youspend any timein the kitchen athome?

Yes, I cook everything Japanese, French,Chinese, Italian. Ilove to cook pastries,too. I do them for

special occasionslike Thanksgiving,Christmas, mychildrens birthdays. Ilike the challenge fora cook.What feature areyou most proudof in your Inakayarestaurants?I had Japanese carpenters do everything in Japanese style. I havea tatami room and the carpenters made the doors and screens.

My father made the wood carvings. I had them shipped over. Itwas expensive. There are a lot of Japanese people here. They

miss Japan so I try to make it look Japanese style.

What do inakaya and tsubaki mean in Japanese?Inakaya means country house. Im from the country. Tsubaki isower.

Do you ever karaoke at your restaurant?I can cook, but I cannot sing. Just a little bit with Japanesesongs. I sing when nobody is there.

Story by Noelle Phillips Photography by Kim Kim Foster-Tobin

Inakaya

655 St. Andrews Road, Columbia,(803) 731-2538

224-9 O'Neil Court, Columbia,(803) 699-2626

Tsubaki

224-10 O'Neil Court, Columbia,(803) 736-7474

{ tastemaker


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Hudsons Smokehouse inLexington is a mainstay forpoliticians seeking votes in the

Midlands as well as a popularspot for barbecue locally.

Thats an accomplishment sincebarbecue is as big a source of debate aspolitics in the Palmetto State.

The menu developed from theexperience gained by owner Robin

Hudson in cooking for family, friends andcivic groups.

Its a seven year-old operation he runswith sons Clay and Clint.

The restaurant is known for its promiseto put the taste of the South in yourmouth.

Hudson opened a second outlet inRed Bank, plans to expand into Irmoand added catering to the restaurantsrepertoire.

Heres a snapshot of his approach torunning it and what he regards as goodeats:

Who taught you how to grill?Its a combination of trial and error,cookbooks and the Boy Scouts.

How did you develop your sauces?Family recipes.

Which one is your favorite?The vinegar pepper sauce.

Whats the one dish on the menu thatyou would want if you were strandedon an island?

Thats a tough one, but probably the ribs.

Do you favor charcoal and wood chipsor propane when cooking?

We use them all. It depends on whatyoure cooking.

How often do you cook at home?Its tough to nd time when youre opensix days a week. Typically, only Sundaysand holidays.

Whats your favorite meat forcookouts?Stuffed pork loin or smoked salmon.I prefer grilled vegetables, especiallyasparagus.

Is there anything you wont grill?We will try anything at home exceptmaybe a skunk.

Some diners rave that yourhamburgers are better than yourbarbecue. Whats your reaction?Get our barbecue burger and get the bestof both worlds.

Story by Tim FlachPhotography by Tim Dominick

HudsonsFather and sons serve barbecuewith occasional sides of politicians

South in your mouth.Robin Hudson, center, with his sons, Clint, left and Clay, owns andoperates Hudson's Smokehouse in Lexington and Red Bank.

{ tastemaker

Hudson's Smokehouse BBQhudsonsbbqsauce.com

4952 Sunset Blvd., Lexington,(803) 356-1070

931 Old Two Notch Road, Lexington,(803) 356-1070

Hudson's Classic Catering

235 Two Notch Road, Lexington,(803) 356-1070


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{ tastemaker }

All smiles.Don Alcorn took over as president of Rush's about ve years ago after starting as a teen and working his way up through the ranks.


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RushsDon Alcorns rise to the top

Don Alcorn, 62, started at Rushs as a teen, makinghamburgers and fries at one of the Midlands rstfast-food places on Broad River Road. Now, hes thepresident of a Rushs corporation with eight restaurants,

where people at the front counters treat customersmuch the same way Alcorn once did with a smile and a thank

you.

How did you get started in the food industry?I grew up in Irmo, went to Irmo High School and NewberryCollege, and I started at Rushs as a summer job. I got bit by thebug. I enjoy the contact with people customers and employees.

Its a different task every day.

Rushs is a home-grown business, started as a drive-updairy store on Broad River Road by Henry Fred and EmilySimpkins Rush. Their son George Rush, who died in 2008at age 70, built it into a local fast-food leader. How did youend up in charge?I worked my way up through the years. About ve years ago,George had been gradually working his way out of dailyoperations and turning it over. Thats the way we do it. Youdevelop people under you. I have been developing people underme to take over.

Why is it the employees at the counter at Rushs seem tobe especially friendly and eager to take orders?

We try to make it a nice place to work with an attitude wherewe support them and they can be themselves. That relaxes themand allows them to blossom.

What do you do for fun?(Hes active with his alma mater Newberry College, plays theorgan at St. Johns Lutheran Church and travels to Europe

Amsterdam, Switzerland and London.) Ive got friends in eachof those places. Ive done the touristy thing, and now I can go tothe same places and relax. Its great to walk the streets with noplan and just watch the people.

Story by Joey Holleman Photography by Tim Dominick

Rush'srushs.net

2640 Broad River Road, Columbia, (803) 772-23932500 Decker Blvd.,Columbia, (803) 736-01012332 Sunset Blvd., West Columbia, (803) 796-23967450 Garners Ferry Road, Columbia, (803) 783-5201201 Columbia Ave., Lexington, (803) 359-8858283 Harbison Blvd., Columbia, (803) 781-127710016 Two Notch Road, Columbia, (803) 699-13762207 West Dekalb, Camden, (803) 713-0037

(803) 359-5181 www.lexmed.com

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An award winning centerwith exceptional care makes this

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i


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Man bites dog.Bud Sanderson, owner of Sandy's Hot Dogs. He opened his rst place in Lexington in 1979.


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Bud Sanderson makes the rounds to his Sandys HotDogs every day, checks in with employees, samples thegoods.

Make sure things are done exactly right, saidSanderson, 71.

After 32 years in business, with alocal chain of four stores, Sanderson

wont venture to guess how many hotdogs hes eaten. For years, he said, Ihavent gone many days without havinga hot dog.

He has managed to transform theeasy-to-eat food that people woof downat baseball stadiums into a premiumsandwich they savor at a sit-downrestaurant.

Sanderson opened his rst placein Lexington in 1979, giving up apromising management career with adrug-store chain because it didnt allowhim time with his two little girls. Nowhis daughters are grown, with childrenof their own.

Sanderson and his wife, Maurice,have three grandchildren, ages 16, 8and 5.

The couple have lived in the sameQuail Valley house since 1977. Theyenjoy vegetable gardening and canningpickles together each summer.

We have over 100 tomato plants,Sanderson said. Its not unusual togo out and pick a couple of bushels oftomatoes a day.

Some are given to friends. Others endup on Sandys sandwiches.

Sandersons only regret is that hedidnt expand to more locations. He wasexpecting to open a fth restaurant earlyin the year.Do you have a wacky advertisingtactic in your past?

Woody Windham, and his brother, Leo,they used to be on the radio and say:Best hot dog the world has ever known! So I kind of pickedup on that. Now thats a pretty broad statement, to say that,but I personally believe it, too. Ive eaten hot dogs all over thecountry.

Whats an ideal Sunday afternoon like for you?The perfect afternoon after church would be splashing aroundthe pool with the grandkids, cooking outside some. I lovecooking. Ill cook anything, chicken and ribs and steaks, burgers

and hot dogs.

Businesses get hit up for donationsall the time. Whats one of yourfavorite organizations or events tocontribute to, and why?I do have a favorite, and we supportthem the best we can like to do alot more for them Fellowship ofChristian Athletes, FCA. It affects alot of young peoples lives, gets theminvolved in church, high standards andfamily values.

Is there an employee who has earneda special place in your company?Ive got several of them. I have a youngman that runs our downtown store

whos been with us a long time, WillTevepaugh. Hes 28. Hes been workingwith us since he was 16 or 17 years old.And then his brother, Andy, hes worked

since he was 16 years old. Now theyrethe manager and assistant managerof the downtown store, which is ourhigh-volume store. We really do prideourselves in hiring nice people.

What was the cost of your signatureslaw dog when you rst openedSandys Hot Dogs, and what does itcost now?

When we rst started in 79, our regularhot dog, dressed out with mustard, chili,onions and slaw, was 89 cents. And nowthe menu price is $2.39.

Do you have a personal motto orphilosophy of life?I really do believe in the golden rule,

and Ive told our people we want to treat everybody exactly theway we want to be treated. Treat everybody with dignity andwith respect.

{ tastemaker

Dressed-up dogsSandys owner still likes to sample the sandwiches

Sandy's Hot Dogssandyshotdogs.com

5175 Sunset Blvd., Lexington,(803) 356-9956

825 Main Street, Columbia, (803) 254-6914

100 Ashland Park Lane, Columbia,(803) 772-8617

1935 Broad Rover Rd., Columbia,(803) 772-1020

Story by Dawn Hinshaw Photography by Tim Dominick, left, and Kim Kim Foster-Tobin


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Twenty eight years ago, Hassan Addahoumi opened adeli named for his son, Sammi, on Sumter Street thatis bustling with students attending the University ofSouth Carolina. Addahoumi now owns seven locationsin and around Columbia. His son, Sammi, now handles

marketing for the business.He has maintained a faithful and steadily growing clientele

by offering an affordable and consistent menu of fresh favorites,including gyros made with lamb, chicken, beef or veggies,grilled hot subs, cold subs, salads, specialty sandwiches, wings in28 different avors, chicken tenders and burgers.

Customers can get a cheeseburger made with fresh, neverfrozen, beef for $6. Thats a good deal, says Addahoumi.

Sammis are casually decorated and attract everyone fromstudents to families to business people. Everything is cooked toorder. Much of the produce is purchased at the nearby farmersmarket.

What brought you into the restaurant business?Food is a family tradition in Libya, where Im from. I came tothe United States and attended USC in 1979 while also workingin a restaurant in Five Points. I studied criminal justice, but

when I got out of college, I decided to open a restaurant.

What gets you out of bed daily?Knowing that I will get to see my customers. Meeting their

wants and needs is challenging, but its a great experience. Igo to two or three of my restaurants in the morning and therest in the afternoon. Each restaurant is different, has differentcustomers, but many I know by name.

At the end of the day, what do you want to happen at yourrestaurants?Good sales, of course. I have a computer program that showsme what the sales are for all the stores, the number of customersthe stores had, the food costs, the deliveries. We have beenfortunate to have steady sales, even with the ups and downs of

the economy. Football season is a time of year when sales areeven better, but we have steady sales from students also. Wehave good food at low costs for them.

What is your favorite aspect of being a restaurateur?Fullling my family tradition. I also enjoy being able to makedecisions, and I enjoy visiting the different locations. Each onehas a different character about it.

Do you believe that hard work still pays off in America?Yes. Yes. Yes. This is still the land of opportunity. Americans

can still work hard and accomplish their dreams. With honesty,integrity and hard work, Americans can still prosper even in aneconomy like this one.

Story by Deena Bouknight, Special to Lake Murray and Northeastmagazine Photography by Kim Kim Foster-Tobin

Deena Bouknight is a freelance writer living in the Midlands.

{ tastemaker }

Sammi's Delisammisdelionline.com

2009 Greene St., Columbia, (803) 779-0006

506 S. Beltline Blvd., Columbia, (803) 782-4662

1624-A Main St., Columbia, (803) 255-0001

1931 Broad River Road, Columbia, (803) 772-0899

1629 Bluff Road, Columbia, (803) 771-0100

9003 Two Notch Road, Columbia, (803) 699-6663

7210 Broad River Road, Irmom (803) 407-1111

Sammis DeliFullling his family tradition


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Benny Clark, 58, owns four

McDonalds franchises inColumbia along HarbisonBoulevard, Broad River Road,

Two Notch Road and at Hugerand Gervais. Clark didnt start his worklife in the food industry, but it nowdominates his days.

When did you get started in the foodbusiness?

When my career ended with stategovernment, 13 years ago. (Clark was a

deputy director of the S.C. Departmentof Health and Human Services whenthe 1998 election brought a wave apersonnel changes that ended the rstchapter of his career.) I didnt want tohave to change careers again. I started tolook around at business opportunities,and McDonalds presented me with thebiggest opportunity.

With a fast-food business seeminglyon every other corner, how can youprosper as a business?

The key is getting good people (asemployees). Im in the food business,

but Im really in the people business.The economy is down for everybody,and theres a tremendous amount ofcompetition in this area. You have lots ofoptions. Whether you come to me or oneof my competitors depends on how wetreat you.

What can a national franchiserestaurant do to set itself apart fromother such franchises in the area?I live in this community, and I give backto the community. I deal with schoolsto become part of the community. We

dont have corporate McDonalds money,but we do what we can. (His companydonated to one schools effort to buynew band uniforms and helped anotherset up a blood drive. And it provides acollege scholarship to an employee every

year.) We dont want to just take from thecommunity; we want to give back.

What do you do for fun?(Laughs.) Go to work. Its what I do.

When youre a business owner, its a 24-7,365-day job. But I enjoy it, I really do. Ieat two meals a day in my restaurants. Isit in the lobby and watch the people.

Two fast-food meals a day?I could lose a few pounds, but I dontthink Im really overweight.

The people businessBenny Clarks McDonalds restaurants aim to give back

{ tastemaker }

Life in the fast lane.Benny Clark owns four McDOnald's franchises in Columbia.

Story by Joey Holleman Photography by Kim Kim Foster-Tobin

A DIFFERENT WAY TO DIVORCE

803-699-7770


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{ tastemaker

Life of the party.David Martin is thepresident of Tronco's Special Events.

Troncos Catering has been servingthe Columbia area since 1990,offering a full range of cateringservices. Company presidentDavid Martin said he believed

the local market needed a one-stop shopfor catering that would provide a venuealong with stafng, decorations and otherspecial event needs. Through the years,

Troncos has grown into a regional specialevents company that clients can turn tofor a variety of hospitality needs.

While the company specializes inlarge events, it also provides services forsmaller events in clients homes or ofcesand designs events for as few as 20 to asmany as several thousand.

Troncos is at The Medallion Centeralong Garners Ferry Road at I-77.

The Medallion Center is a full-service42,000-square-foot convention centerthat can accommodate as many as 2,400guests.

Can you talk a little about thepopularity of catering in general

among customers?

We are seeing a greater demand forcatered events as everyones lives becomebusier and busier. Most people just donot have the time to do it yourself andexecute the perfect event.

And what, if any unique role, doesyour business try to ll in thecommunity?Our clients came to know that theycan make one call to Troncos and theirspecial event will be taken care of fromstart to nish. All that they have to do is

get dressed, arrive and enjoy their party.

What type places are people mostlikely to nd you eating out whenyoure not at your own place ofbusiness?

Personally, my family and I favor casualrestaurants. Most often we dine in one ofmy familys restaurants. My familys oldestrestaurant is Villa Tronco, which has beenoperating for over 70 years and is ownedby my sister. Or we may go to one of mycousins restaurants Lizards Thicketand Terra.

What is one of your most favoritethings to cook at home?

My favorite meal at home is pasta, a

family staple for generations. I also enjoypreparing tomato pie in the summermonths. Everyone loves my tomato pie.

We love experimenting with food athome. My grandmother, Sadie Tronco,taught me how to take whatever was inthe refrigerator and make a meal out of it.

How do you feel, generally, about theoverall variety of dining opportunitiesin the Columbia area?Columbias dining scene is constantlyevolving with the diversity of ourpopulation. I think it is exciting tosee so many different ethnic cuisinesrepresented in our capital city today. Itis exciting to see the hospitality industrythrive in Columbia. We are fortunate tohave a large number of restaurateurs whoare passionate about what they do.

Story by Bertram RantinPhotography by Tim Dominick

Troncos CateringAll that they have to do is get dressed, arrive and enjoy their party

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Barry Walker Jr., aka Chef Fatback,is a blues musician, Irmo towncouncilman and owner of Macs on Main jazz and blueseatery in Columbia. Known for its world famouspeach cobbler, Macs on Mains regular buffet servesup such soul food favorites as Coca-Cola glazed ham,

Violas Macaroni and Cheese and Carolina Cabbage.

Fred Kotoske is the owner of 12 Taco Bells inthe Midlands. Kotoske is actively involved in theColumbia community and is a frequent contributor

to local campaigns and charities. He was SistercaresOutstanding Volunteer of the Year in 2009.

Scott Hall, part of a catering family fromLexington, runs one of the four food trucks,

Artisan Bone-In BBQ, which have added a newavor to the Columbia food scene.

as eMovers and shakers inuencing the way food is received

in the community:

>>>

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Longtime Columbia restaurateur Bill Dukes is thefounder and co-chairman of Honor Flight of SouthCarolina. Since 2009, S.C. Honor Flight programs haveown about 2,400 World War II veterans for free to

Washington to see their national monument. Dukes isthe owner of the popular Vista eatery Blue Marlin and

was instrumental in getting the citys convention centerbuilt in 2004.

Known for using local, seasonal ingredients at his StateStreet restaurant,Mike Davis is the award-winning chefof Terra in West Columbia. Originally from Dothan,

Ala., Davis worked at Magnolias in Charleston and attwo restaurants Bayona and Cobalt in New Orleans

before opening Terra almost six years ago. Davis has beeninterviewed twice on NPRs A Chefs Table and his restauranthas earned a Wine Spectator award each year since opening.

Supporter and advocate for locally grown foods, EmileDeFelice, is the owner and operator of Caw Caw CreekFarms. A 100-acre heritage hog farm based in St. Matthews,Caw Caw Creek supplies pork to some of the nest restaurantsin the Southeast. DeFelice helped establish the all-localfarmers market in Columbia and has been a candidate for stateagriculture commissioner.

Seawells Cateringhas been part of the banquet scene formore than 40 years, serving countless meals on RosewoodDrive, at the site of a drive-in restaurant opened by Carroll

Seawell in 1946. In 2000, during a contentious GOPpresidential primary, Seawells was the site of a big debate.Seven of the last eight presidents have been guests duringevents at Seawells.

Story by Mindy Lucas and Betsey Guzior

a ers

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{ past tense }

1994This photo of the buffet line at Shealy's Bar-B-Que in Batesburg was taken for a story on the restaurant's 25th

anniversary in 1994, but it could have been taken any time in the past four decades. The beauty of Shealys is

that the food has changed little since the place was rst established. It's just home cooking (assuming you have a

great cook in your home) of such Southern staples as barbecue, fried chicken, collards, rice, cole slaw and banana

pudding.

FILE PHOTOGRAPH BY LINDA STELTER, THE STATE


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ALSO THIS MONTHSample the latest in power boats and leisure craft at the 2012Boat ShowFeb. 10-12 at the State Fairgrounds. This yearsshow features 12 area boat dealers and dozens of additionalexhibitors. See the newest feature runabouts, sport boats,shing boats, cruisers, personal watercraft, jet boats and high-performance boats. Hours are 10 a.m. to 6 p.m. each day.

HOME & GARDENThe Orchids on the Riverbanks Festival, Feb. 10-12,features hundreds of blooming orchids and displays fromthe Ikebana International Chapter 183. Hours are 1-5 p.m.Friday and 9 a.m.-5 p.m. Saturday and Sunday. Entry is free

with paid regular admission to Riverbanks Zoo and Garden.Details: (803) 779-8717 or visit www.riverbanks.org for moreinformation.

people,places, things

}{

Looking for a little romance?Try strolling throughRiverbanks Zoo during an adults-only tour on Feb. 11. Learnabout animal amour and enjoy a three-course meal. Tickets are$100 a couple. Space is limited. Make reservations by Monday,Feb. 6 at www.riverbanks.org

ARTSThe Crooked Creek Art League meets at 7 p.m. Feb. 20

at Crooked Creek Park, 1098 Old Lexington Highway inChapin.

The Seven Oaks Art League meets at 7 p.m. Feb. 16 atSeven Oaks Park, 200 Leisure Lane in Columbia.

The Lake Murray Symphony Orchestra teams up with theUSC Dance Company for a program at 3:30 p.m. Feb. 19at the Harbison Theater on the Midlands Technical Collegecampus in Irmo. Details. www.lmso.org

UPCOMINGThe Lexington Womans Club 28th Annual CharityGolf Tournamentis set for March 26 at the Country Clubof Lexington. Proceeds benet the Lexington MedicalCenter Foundation Mobile Mammography unit. The outingincludes door prizes, lunch, a cocktail party and awards. Teamregistration entry fee for two players is $160. Details: LindaSmith at (803) 359-1955 or Pam Harman (803) 359-3473

Printing Mailing Digital & Variable Data Promotional Products Design

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Te agreement reached rees R.L. Bryan to grow with the challenging uture o educational resources and

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Why Settle For Less?Providence Heart & Vascular Institute has once again received the

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Documents

Lake Murray Columbia, Feb 2012