Up & Coming Weekly

FTCC Foundation Thanks Community for Support by BRENT MICHAELS The Fayetteville Technical Community College (FTCC) Foundation held its 12th Annual Benefit Golf Tournament on Wednesday, April 28 at the Gates Four Country Club. The event was quite successful, with 90 golfers coming out to support the cause. The proceeds from the tournament support FTCC students who meet specific qualifications and need financial assistance with tuition and books. Without the support of our community, the annual golf tournament would not be a success. Even though FTCC is a state supported institution and receives both state and county funds, the College and its students still need financial assistance. By receiving donations of money and gifts-in-kind through the FTCC Foundation, Inc., the College is better able to meet the needs of its students. A special thanks is extended to our sponsors and volunteers who care about FTCC and students and who worked hard on the 12th Annual FTCC Foundation Benefit Golf Tournament. Major Sponsors are broken down into three categories: Platinum, Gold and Silver. Platinum sponsors include Fayetteville Area New Car Dealers Association, Gates Four Golf & Country Club, Mount Olive Missionary Baptist Church and Reed Lallier Chevrolet, Inc. Gold sponsors include Canteen Vending Service, Cape Fear Valley Hospital, Coca-Cola Bottling Company Consolidated and The Fayetteville Observer. Silver sponsors include Beasley Broadcast Group, Inc., Callahan & Rice Local businesses and golfers came out to support the FTCC Foundation at the 12th Annual Benefit Golf Tournament to raise funds for scholarships. Insurance Group, Inc., Fabulous Finds Boutique, Fayetteville Public Works Commission, HH Architecture, Harris Wholesale, Healy Wholesale, Mr. Ron O’Brien and Westlake Family Dentistry. Hole Sponsors include Judge Jim Ammons, Billy R. King of State Farm Insurance, Biz Tools One Inc., Mr. Jesse H. Byrd, Jr., BoHeMiAn Travel Society, Cape Fear Botanical Garden, Castle Uniform, Inc., Cengage Learning, Coldwell Banker Huff & Pennink Advantage, Ms. Julie Davis of Addison Wesley/Parson Education, Senator Margaret Dickson, Family Foods, Inc., Family Vision Center, Fastenal Co, FastSigns, First Citizens Bank, Fleming & Associates, PA, Harrell’s Automotive, Inc., Hendrick Chrysler Jeep, Dr. Edward Jackson, Dr. Marye Jeffries, Dr. & Mrs. Larry Keen, McGraw-Hill, Ed & Julie Melvin, Mr. John Lennon, Bob & Sheryl Lewis, Bobby & Phyllis Matthews, Pepsi Bottling Ventures LLC, RBC Bank, Mr. Tony Rand, Siemens Industry Building Technologies, Rudolph & Jenny Singleton, Mr. T David Smith, The Master Exterminators, Walmart Distribution Center 6040, Dave & Barbara Wilson, and Dr. Denise Wyatt. Other sponsors include Mr. James Barrett, Dr. Beverly Davis-Sanders, Mr. Joe Levister, Dr. Barbara Tansey and Mr. Jimmy Taylor. Brent Michaels, Contributing Writer. COMMENTS? 484-6200 ext. 222 or editor@upandcomingweekly.com Steve Puts the “Southern” in Gourmet by JOY KIRKPATRICK On a recent visit to The Southern Gourmet, I wasn’t quite sure what to expect or even what defined “southern gourmet.” I’m from Fayetteville, born and raised, so I know “southern.” And having traveled a bit, and having the pleasure of attending many upscale events, I also know “gourmet.” But the two com- bined? Not so much. As my friend and I walked into the restaurant, and looked at the menu at the counter, we got the “southern” part right away. The lunch menu was peppered with southern favorites like fried chicken and Grandma Mable’s Stewed Beef, and even collard greens as a side. The breakfast menu (surprise!) was also full of hometown favorites with the traditional two eggs-two meats-two sides fare, sausage and gravy biscuits and cheese grits. But then there’s that word “gourmet.” Like most words, gourmet can be used in more than one way. In this case, “gour- met” is not so much the adjective describing a meal with exotic ingredients and fancy presentation. It is rather the noun “gourmet,” a connois- seur of fine food and drink. And Graham, The Southern Gourmet, enjoys fine food and takes his food seriously. You can see the gourmet touch on the menu in items like Danny Boy’s Chicken Fricassee, the Turkey BBQ sandwich, Corn Bread Brownies, and on the breakfast menu, the subtle variations like Rita’s Shrimp Gravy and Grits. And Graham knows that good food doesn’t have to be unhealthy food. He’s taken care to add healthier options, such as the Egg White Omelet with Turkey Bacon. When our meals came (and, quickly!) we learned that he is quite the cook. Graham has been cooking for most of his life. He started at the young age of 6, in the small town of Delco in Columbus County, helping his mother (Rita) and grandmother (Grandma Mable) in the kitchen. He uses a lot of their basic southern recipes in his restaurant, but adds that as he got older, he wanted to venture out and try food from different countries. He ended up in Fayetteville by way of a football scholarship to Fayetteville State University, where he earned his degree in biology. That led him to a career at Tyson Foods in quality control, and the opportunity to get back to cooking with a catering business on the side. That catering business grew into the restaurant that now occupies his days. WWW.UPANDCOMINGWEEKLY.COM “It’s a lot of work,” Graham said, of operating his own restaurant for the past eight months. “But we have a good, upstanding business that I can bring my children into.” He adds that it’s all about family and building a future. Even the restau- rant’s decor is modeled after his grandmother’s house. It’s a welcoming place, with fresh white paint with burgundy accents and nice lighting to give a warm atmosphere. When asked about what he’s trying to accomplish with The Southern Gourmet, Steve Graham prepares tasty fare like Chicken Fricassee. the restaurant, he notes that the motto of Steve The Southern Gourmet Restaurant & Catering says it all: “Where great food brings great people together.” “I wanted to serve good, well-seasoned, high-quality south- ern food, but also add foods from other areas, like Cajun and Italian. And I try to help people out with healthier options,” he explained. “I wanted a place where people from all walks of life, all races and from all nations, can come in and relax, listen to the blues and enjoy good food.” Customer service is also a priority for Graham. He and his staff go out of their way to please the customer. He encourages his patrons to give him feedback on the food and their experience. And when they are right, like a recent sugges- tion to add to the broccoli casserole recipe, he’ll try it and implement the change if it makes a better product. He offers an extensive catering menu and is available for catering events of all kinds — weddings, promotional parties, etc. — and even offers the restaurant as a venue for events after business hours. Steve The Southern Gourmet Restaurant is located at 117 Grove Street and is open Monday to Thursday from 6 a.m. to 3 p.m., Friday from 6 a.m. to 7 p.m. and Saturday from 7 a.m. to 4 p.m. Sunday hours are 7 a.m. to 7 p.m. The restaurant offers a 10 percent discount to government employees. For more information, visit www.stevethesoutherngourmet.net or call 910-321-1691. Joy Kirkpatrick, Associate Publisher COMMENTS? 484-6200 ext. 222 or editor@upandcomingweekly.com MAY 26-JUNE 1, 2010 UCW 17

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