We’re proud to host some of the best culinary talent in the country. Our expert chefs will tantalize your taste buds and our unmatched global wine selections will make for a truly memorable experience. Enjoy unique culinary stylings alongside the beautiful Lake Oconee.
Brothers Matt and Ted Lee grew up and learned to cook in Charleston, South Carolina in a townhouse on the city’s fabled Rainbow Row. When they left to attend colleges in the Northeast, they so missed the foods of their hometown that they founded The Lee Bros. Boiled Peanuts Catalogue, a mail-order catalogue for southern staples. They embarked on a second career as food journalists and cookbook authors when an editor of a travel magazine asked them to write a story about road-tripping their home state in search of great food. Since 2000, they have written hundreds of food, wine, and travel features for magazines and newspapers, including The New York Times, Travel + Leisure, Martha Stewart Living, Southern Living, Saveur, Bon Appetit, and Food & Wine. Their three cookbooks, The Lee Bros. Southern Cookbook (2007), The Lee Bros. Simple Fresh Southern (2009), and The LeeBros. Charleston Kitchen (2013) have, combined, won six James Beard and IACP Awards, and they are widely credited with bringing a richer understanding of southern cooking into the mainstream. They’ve been on-air commentators for all seven seasons of The Cooking Channel’s hit series “Unique Eats,” and are the stars of “Southern Uncovered with The Lee Bros.” on Ovation. But they are perhaps best known to television audiences for leading Anthony Bourdain and Andrew Zimmern around Charleston for episodes of “No Reservations” and “Bizarre Foods,” respectively, and for beating Bobby Flay on “Throwdown” (Country Captain)!
Don’t miss your chance see this dynamic duo in action & to sharpen up your kitchen skils! The Lee Bros. will be presenting: VIP Cooking With The Lee Bros. Get tickets for this exclusive event by clicking here.close
Upon launching Merci Beaucoup, a cake and pastry business, Reva rapidly achieved a reputation for creating innovative and tantalizing confections. This stellar reputation led to appearances on top-rated television shows and media coverage by leading national publications.
She has appeared on WEtv, E! Entertainment Network, Food Network UK, Style Network, Duff Goldman’s new series “Duff till Dawn” and has won the Food Network’s “Cake Wars.” The list of magazines and industry-leading tradeshows Reva’s work has been featured in is extensive.
Reva’s never-ending pursuit of excellence has led her to tackle new challenges that include expanding her operations to the East coast, developing a book and sharing her decades of insights and knowledge on the craft of baking through teaching.
Chef Paula Sims Ballard was born and raised in New Orleans, Louisiana where she discovered her passion for cooking at an early age. “Food is not just for sustenance… it’s a way of life”.
In 2005, Chef Paula became the Co-Owner/Executive Chef of the Sycamore Grill, a fine dining restaurant housed in an 18th century historic mansion in the heart of downtown Stone Mountain, Georgia. Well known for its fabulous cuisine, it became a local favorite and destination spot. During her reign, Chef Paula took the Sycamore Grill to new heights with innovative cuisine and southern hospitality at its finest being featured in The Atlantan, Bon Appétit and the Treasures of Georgia.
In 2013, For Wineauxs Only was created passionately for the love and enjoyment of food and wine specializing in private wine tastings, wine dinners, education and food & wine pairing experiences. Other endeavors include Chef Instructor with Vino Venue/The Atlanta Wine School conducting Cooking Classes, Cooking Competitions and Private Events as well as Food & Wine Contributor for Distinguished Gents Magazine.
Deanna Bibb grew up on a farm in Wrightsville, GA with an idyllic childhood and parents who fostered independence and a can-do spirit. Her parents taught her a warm, gracious, simple and southern way of life. She had home cooked vegetables right out of the garden and fried fish from the front yard pond. Her mama was known county-wide for her cinnamon rolls, vegetable soup and biscuits. But there was one thing that was never made in her Mama’s kitchen - pimento cheese. However, church homecomings and family reunions often included the usual orange congealed-glue-like substance people referred to as pimento cheese. There was room for improvement, and Deanna recognized the opportunity.
In December, 2013, a happenstance conversation inspired Deanna to market her pimento cheese. Within 15 months, she had a name, a beautiful vintage-inspired label and a 2015 Flavor of Georgia award winner. So here she is, a former stay-at-home mom turned professional batch maker. Her romance with southern culture and specialty food is now her job! She invites you to join the Ken Bibb family - as purveyors of fine pimento cheese and follow the birth of Proper Pepper Pimento Cheese. Proper Pepper is well bred with a pedigree of ingredients that have been carefully curated and are as impressive as its taste, including naturally aged white sharp Cabot cheddar cheese, Duke’s mayonnaise, and a unique micro-manufacturing blend of roasted red peppers with flavor permeating each bite.
From “Food Mom to the Cupcake Lady.” Teri Blevins started her Culinary Career creating snacks for her siblings and their friends in exchange for doing her chores in her hometown of St. Albans, WV. A lifelong passion for baking and cooking followed, leading her to be known as The Food Mom. In 2010, Teri entered Duncan Hines Red Carpet Cupcake Challenge, and although she did not win, she placed in the top 10 nationally. A local newspaper article and support of local media friends brought a flurry of inquiries, and Lil’ Bit of Heaven Cupcakes was born on August 1, 2010! For the first five years, Teri and her husband Dan, also her business partner and the King of Buttercream, worked out of a commercial kitchen that Dan built in their home.
During this time, Lil’ Bit of Heaven Cupcakes grew into one of the most successful Bakeries in WV. In April of 2016 Lil’ Bit of Heaven Cupcakes moved into a beautiful historic brick and mortar bakery on Main Street in St. Albans. In the last ten months over 10,000 happy customers have entered Lil’ Bit of Heaven Cupcakes to enjoy Gourmet Cupcakes, Heavenwiches (Gourmet Cookie Sandwiches) homemade pepperoni rolls, scones, cakes, cheesecakes and more. Each of their pastries is freshly baked with only the finest ingredients, because life is too short for crappy food!
The highlights of Teri’s professional career include being asked to provide cupcakes for Paula Deen’s Bag Lady Foundation Fundraiser in Lake Oconee, GA in 2016, being asked to provide cupcakes for Jennifer Garners Flood Relief Fundraiser in July of 2016, being named as #6 on the 2017 101 Most Unique Places to Dine in WV (the only bakery in Southern WV on the list), and being named #24 out of the Best 101 Cupcakes in the US by the Dailymeal.com.
Their Facebook page has almost 27,000 fans and continues to grow. Local awards include Best of Taste and Peoples Choice at the 2016 Sweet Charity Dessert Competition. Teri is thrilled to be at the 2017 Food and Wine Festival and can’t wait to bring a taste of WV to Georgia!
The Yesterday Café is located in Historic, Downtown Greensboro, Georgia. We serve American Southern Cuisine and desserts. The Yesterday Café has been featured in “Southern Living Magazine” and “Lake Oconee Magazine.”
Great food prepared by Chef Michael Mathews, a delightful atmosphere and hundreds of pictures highlighting the history of Greensboro and Greene county can all be found through the doors of The Yesterday Café. Upon entering the restaurant, one of the first things you’ll notice are the photo-lined walls, depicting Greensboro’s events and citizens dating back to the late 1800s. Immediately you will hear the sounds of the Big Bands with favorites such as Frank Sinatra and Tommy Dorsey.
Griffin Bufkin, proprietor of coastal Georgia smoke joint Southern Soul Barbeque, grew up on St. Simons Island, where he is a third generation Islander and passionate curator of some of the Southeast’s best barbeque. He spent his college and post-graduate years in the fields of design, photography and video production, followed by a long career in the music business, running several local venues and working as a talent booker and manager.
Bufkin’s appreciation for Southern food traditions was born when he cooked at venerable Island kitchen Frannie’s Place, where he developed culinary skills using a modern, healthy approach. Signature dishes at Frannie’s Place inspired several of Southern Soul Barbeque’s most popular sides, including Brunswick stew and Hoppin’ John. In the early 2000s, Bufkin was hosting charity bluegrass suppers with a friend, Pitmaster Harrison Sapp, while tending bar at local pub Palm Coast. When the pub’s sub-leased kitchen became available, the two jumped at the opportunity to establish Southern Soul Barbeque, which later relocated to their current space in a refurbished gas station in the heart of the island. Bufkin’s main goal through Southern Soul Barbeque is to spread the gospel of Southern foodways and Slow Food while continuing to offer some of the Southeast’s finest smoked meats and sides.
Corrado Corrias is a native of Sardegna, Italy. He started his career in the food industry in Rome when he was 18, working for Ciampini in Piazza Navona. He then moved to Chicago and managed two successful restaurants, before moving to Georgia. He helped open the Ritz Carlton Reynolds Plantation in 2002 shortly after marrying his wife April, a native of Madison, Ga. In 2010, Corrado opened his own restaurant based on the recipes of his mother, Giovanna. Da Corrado Ristorante has since undergone two expansions and has become a favorite with locals and tourists alike, offering everything from Baked Sea Bass in salt to authentic Italian brick oven pizzas. Corrado is passionate about doing his best to insure his guests are happy, well-fed, and having fun!
Alex Davidson began his journey with no professional cooking experience but he loved cooking for family and friends in the backyard. After tasting his delicious food, a few friends and a church group encouraged him to open a part-time BBQ shack, and Georgia Butts BBQ was created on Oct. 3, 2010.
In the beginning it was only open a few days a week, but today it’s open for 6 days and fixin’ to move to a new and bigger location on Lake Oconee with boat slips, drive thru and enough room inside to sit 60 people. Georgia Butts BBQ has come a long way in 7 yrs, from a little shack to a full-service restaurant. Alex appreciates all his loyal customers over the years!
Charles a physical therapist for 30 years, is also a pizza enthusiast. He fueled his passion for bread baking by building a bread oven in his back yard. 15 years and hundreds of pizzas later, he chose to follow this passion and the suggestions of friends and family to pursue pizza making as a business. While a retail storefront is in the near future, his new business – Copperwood Pizza offers the next best thing, catering small and large events, bringing his beautiful Le Panyol wood fired copper oven and fantastic pizza to your doorstep. Copperwood Pizza is devoted to using only the freshest and finest ingredients, locally sourced whenever possible. The dough formula is perfectly simple; Italian Caputo 00 flour, fresh yeast, salt and water. The pizza dough’s long and slow fermentation takes 3 days and makes all the difference, resulting in a light and deeply flavorful crust. It is a family affair. Charles is helped in his service by his wife Lisa and children McCay, Jacob, and Sophia.
Larry, a Doctor of Chiropractic and Carol, a Chemical Engineer, lived and worked in the Atlanta suburbs but hadn’t met until they sat next to each other on a flight to California in 1999.
Larry retired in 2005 and 8 years later found himself yearning for more. “I wanted a new adventure, a new passion, something exciting and different,” he says. They found a similar business in Blue Ridge, Georgia and instantly fell in love with the product and concept.
They had a passion for the oils and vinegars but no location to call home base. Looking all over the Southeast, nowhere felt right until they heard about a small town in central Georgia. “Greensboro was just a speck on the map for us,” says Larry.
Larry and his wife Carol purchased a home in Reynolds in April, 2014 and the retail space in Lake Oconee Village two months later. They entered into a licensing agreement with a third-generation, family owned business in California called Veronica Foods (a 90 year old company) that imports award winning varieties of premium extra-virgin olive oils and naturally flavored and infused olive oils and balsamic vinegars.
James and Joy Kuper of Lake Oconee own Sweet Kneads Bakery and Café. Sweet Kneads opened its doors 15 years ago and in that time have become a staple of the community. “Our goal here at the Café is to provide creative, healthy food that tastes great while supporting local farmers and businesses. Our patrons have become our family and we truly love what we do”
Chef Litherland recently moved from Atlanta to Greensboro, Georgia to join The Ritz-Carlton Reynolds, Lake Oconee. Most recently, Litherland served as executive chef at The Ritz-Carlton, Atlanta in the heart of Georgia’s capital city, where he brought fresh, local and seasonal fare to the forefront of the menu.
Before his most recent tenure at The Ritz-Carlton, Atlanta, Litherland served as executive chef at The Hotel at Auburn University from 2010 to 2011, where he spearheaded strategy and innovation for the Culinary and Food & Beverage department and held industry seminars for the Auburn University Hospitality Management degree program. Litherland has also operated as executive chef at The Ritz-Carlton, Buckhead and The Ritz-Carlton, Coconut Grove, and was executive sous chef at The Ritz-Carlton, Orlando Grand Lakes.
A native of Auckland, New Zealand, Litherland began cooking alongside his mother at a young age and became acutely attuned to selecting produce at its peak of ripeness and flavor.
Edward Mendoza earned his Bachelor’s Degree in 1999 from Augusta State University in Business Management. Following this he attended Johnson Wales University in Vail, Colorado earning his Associates in Culinary Arts and has been moving up the culinary ladder ever since. After a year as a line cook at the Larkspur in Vail. Edward moved to Charleston, South Carolina where he worked at Louis’s, renowned for their “Southern Fine Dining”. While working for Chef Louis Osteen, Edward perfected how to take classic French techniques and add a southern twist.
Upon leaving South Carolina for Southern California, Edward worked as executive chef at La Palapa Del Mar in Long Beach, California. In 2003, Edward moved to Dallas and worked at several of the most distinguished restaurants in the city. When he first arrived he took a job with Nana Grill under Chef David McMillan. He then became Sous Chef at Lola the Restaurant. During his tenure there, Dallas’ renowned magazine “D Magazine” voted Lola the Best in Dallas two years in a row and they received 5 stars from the “Dallas Morning News”. In 2006, Edward opened Kitchen 1924, where he was published in Bon Appetit as a “Rising Star Chef”. From there he went to Bijoux where he successfully helped the restaurant achieve 5 Stars and was voted best restaurant in 2006 by the “Dallas Morning News” and appeared in Bon Appetit Top 10.
Following this culinary success Edward took the reins and helped open the Le Cordon Blue School of Culinary Arts in Dallas. During his four years as opening chef and teacher, he was sent to the LCB International Training Center in Ottawa, Canada where he learned classic techniques of cooking French cuisine. Currently, Edward also attends the International Star Chefs Congress in New York, a three-day culinary symposium where the world’s most influential and innovative chefs present the latest techniques and culinary concepts yearly.
Along with his multiple accomplishments, Edward has extensive experience in catering corporate events, having worked for Executive Marketing Services and Corporate Quarters in Augusta, Georgia. Edward has been corporate chef for The Masters, The U.S. Open, The Kentucky Derby, The Super Bowl, and The Salt Lake City Olympics.
Today, restaurant-goers will find Edward’s ingenuity and creativity at Cucina 503 in Augusta, Georgia.
Prior to joining the team at Reynolds Lake Oconee, Chef Moore led culinary operations at the prestigious Broadmoor Resort in Colorado Springs, Colo., Turnberry Isle in Miami, Fla., and the flagship Ritz-Carlton Resorts of Naples, Fla., where he maintained Mobile Five Star and AAA Five Diamond status for four seasons. In 2003, Chef Moore was recognized by the American Culinary Federation as a Certified Master Chef – the highest level of certification available.
Moore has made a name for himself on an international stage. For nearly a decade, Chef Moore was selected to represent the United States in international competitions including the highly regarded World Culinary Olympics in Germany. Overall, he has received 13 international awards and more than 30 medals domestically.
Since joining the Reynolds team in 2015 Chef Moore has opened the award winning Tavern at The National Village.
Idris Muhammad is a graduate from the Culinary Institute of America. He has worked in numerous restaurants in New York including Thomas Keller-Per Se’ in Manhattan, Bergdorf Goodman in Manhattan, and Mercer Kitchen in SoHo. With over 16 years’ experience, Chef Idris is a multi-faceted culinary expert. Chef Idris formerly served as Executive Sous Chef at the Commerce club in Atlanta, GA. and was former Executive Chef for Neiman Marcus Atlanta, GA. You may recognize him as a recent winner of Food Network Channel’s Cutthroat Kitchen.
Aaron began working at the Last Resort Grill in 1999 as a dishwasher while studying at UGA. He found the fast pace and focus needed of restaurant work to come naturally, eventually becoming head chef in 2008. Almost entirely self taught, he finds inspiration through travel, reading, and seeking out foods that some consider exotic. From 2015 to 2016 Aaron played a large part in the development of Last Resort Provisions, our sister restaurant and the focus of The Last Resort’s catering operations.
Keith Schroeder spent 20 years perfecting his world class culinary skills before discovering his true passion was creating delicious and innovative ice cream. With the help of his wife and her design expertise, High Road Ice Cream & Sorbet was born! Each flavor is designed to have a unique twist, like the delicious Bourbon Sugar and Aztec Chocolate. The ice cream is handcrafted in the chefs’ on-site confectionery kitchen, where caramel, toffee, praline nuts, cookies, and brownies are created. The fruits used are picked at their seasonal peak and regionally sourced. Unlike their competitors, these chefs understand that creating decadent ice cream takes time and patience. We believe that only slow and low heat pasteurization in small vats can create the luxurious, super smooth custard-based ice cream.
Keith wrote the book “Mad Delicious,” which won the James Beard award and focused on ways to make healthy foods taste great. High Road Ice Cream & Sorbet has partnered with Delta and is currently serving at four international airports. The brand has drawn significant media attention and has been featured on The View, Travel+Leisure Magazine, Oprah Magazine, and much more. The future is looking bright for these talented chefs!
“I’m Just a Mom Who Cooks,” is the name of Gloria’s book that’s in production, and that’s pretty much the way she rolls. Gloria & Wiley Slaughter presented The Washington Grass Inn to Greene County fifteen years ago. According to Gloria, “We opened as a B&B and didn’t realize that there were virtually no restaurants in the immediate area. When our B&B guests asked where they could go for a fine dining experience, my only response was; ‘Well, you can have dinner here. What do you like?’” At The Washington Grass Inn, Gloria offers a myriad of culinary options for the lake area residents and its guests. If you’re looking for a quiet dinner, it’s yours. If you’re looking for a wedding or event venue, you’ve found it. If you’re wanting hors d’ oeuvres and dinner delivered to your home, just give her your address. If you’re a UGA or GCSU sorority searching for a venue for your spring formal with 500 guests, you’ll be well-fed and taken care of. Gloria laughs when asked about her culinary style, “Well, some folks call it New Southern, but I really don’t do anything new to black eyed peas, collards and corn bread, except add the proper seasonings and a lotta love. Beef tenderloin needs to be rare, cheese biscuits need to be warm and sweet tea needs to be fresh. I can’t show you any culinary medals, but I can certainly serve you one dang good meal.”
After years of cooking & catering delicious BBQ for family, friends, and a few stints of cooking in the restaurant industry, Eric decided to take his show on the road and in 2004 The Rolling Grill BBQ was born.
Eric currently travels around cooking Award Winning Championship BBQ in various BBQ competitions around the country. His vast knowledge of BBQ & grilling has given him the opportunity to compete on hit TV shows like BBQ Pitmasters Season 4 & 5, BBQ Pit-wars Season 2 and allowed him to write a book titled ‘How to Start a Home-based Food Truck Business’ that was published in July 2012.
Eric also had the opportunity to be 1 of 30 Pit masters from around the country asked to be a Barbecue Brand Ambassador for Kraft’s ‘Garland Jack Secret Six BBQ Sauce and has also worked with companies like Western Premium BBQ Products, Stubbs BBQ Sauce, Tyson’s Chicken, Coca Cola and the list continues to grow!
Eric is now a Certified Kansas City Barbecue Society Judge and now shares his years of cooking knowledge by offering BBQ 101 & Advance Pitmaster cooking classes around the country.
I studied Culinary Arts at Paul Smith’s College in the Adirondack Mountains of New York. There I was a member of the Culinary Team and was one of the fortunate few who got to spend a semester studying abroad in the Burgundy Region of France. I worked as a Sous Chef in an Italian restaurant outside Boston before moving to Georgia in 1999. I spent most of my career in the country club business. I was the Chef for Country Club of the South, Canongate Clubs, and St. Ives Country Club before joining my brother and sister in the opening of Bone Island Grillhouse here on Lake Oconee. I am passionate about the products we offer here at Bone Island Grillhouse, and work to provide a consistent dining experience for all our guests.
Chef Winfield is pictured here with Kara Fuller, President of B.I.G. Restaurants and owner of both the Lake Oconee and Athens, GA locations of Bone Island Grillhouse.
With the help of a throwback recipe, peppers from my garden and a passion for grilling, we began getting creative with our pepper jelly batches during the summer of 2012. After a busy summer spent at our local farmers market in Downtown Tifton, Georgia, we began our peppery journey to making and creating Wisham Jellies for store shelves in October 2013. Wisham Jellies Pepper Jellies are handmade with whole peppers and fruits, and that keeps our ingredients list short and sweet!
Use Wisham Jellies as a last minute glaze for meats and vegetables on the grill, to create a peppery vinaigrette for your salads, or as a spicy kick to your favorite cocktail. You’ll find heat + sweet in every jar!
Our signature flavors are (2015 Flavor of GA Winner) Cranberry, (2016 Flavor of GA Winner) Wild Mayhaw, Fire!, Mango, Peachy Peach, Pineapple and Strawlapeño, Blazing Blueberry, and Orange Ginger.
At The Brew & Que
At The Grand Tasting
At The Grand Tasting
At The Market Place
At Ty Caton Vineyards, the commitment to excellence begins in the Caton Vineyard where winemaker Ty Caton sustainably farms the hillside fruit used in his Moon Mountain District, Sonoma County wine. As one of the few exclusively estate producers in Sonoma Valley, Ty works with the grapes from soil to glass enabling him to make extraordinary wines that showcase the vineyard. The 40-acre Caton Vineyard is spread out over 108 acres of steeply contoured hillsides that are as unique as the wines they produce. Blessed with an ideal climate, each distinct block is defined by its different sun exposures, soil type, incline, clone, and elevation. As a grape grower and winemaker, Ty strives to produce the “wow factor” by making wines of distinction that are bold, beautifully structured and are a true representation of the vineyards they come from.close
Enjoy our delectable wines from global, national and regional wineries. Our line-up includes over 200 wonderful wines for your tasting pleasure.
Lucy Angel began this journey 10 years ago when two sisters and their mom packed up their lives in Arizona and drove off to pursue their dreams of singing country music.
After playing shows across the world, opening for musical greats, perfecting their crafts and recording a debut album, Lucy Angel is introducing themselves to the world in a big way with a new single, “Crazy Too.” Consisting of mother Kate and daughters Lindsay and Emily Anderton, “Crazy Too” is the lead-off single from their self-titled album produced by Noah Gordon (Colt Ford, LoCash, Bubba Sparxxx).
Signed to New Revolution Entertainment through G-Force Music Group, LLC the trio’s tight harmonies and unforgettable brand has led them to open for Jake Owen, Kip Moore, Montgomery Gentry, Charlie Daniels, Jerrod Neimann, Chris Young, Dustin Lynch and more.
Building their fan base worldwide, Lucy Angel was honored as the first Western/American act to ever sing at the Great Hall of the People in Beijing, China. The May release of “Crazy Too” is bringing national recognition to the trio.
In addition to the new music, Lucy Angel was featured this year in a 13-episode docuseries that aired on AXS-TV network. The series, entitled “Discovering Lucy Angel,” follows the Anderton family as they work together to launch Lucy Angel’s debut album in Nashville.
The powerhouse production team behind “Discovering Lucy Angel” includes Emmy award-winning Executive Producer JT Taylor, known for producing The Osbournes.
New music. A TV series. It sounds like a perfect time to be Lucy Angel. Lindsay Anderton is in total agreement. “It just feels like everything is falling into place. We’re proud of the record and the single is awesome. It’s a really exciting time.”
And, maybe just a little bit…“Crazy Too.”close
Enjoy national and local talent as you feast your way through hundreds of wines and tasty food! Stay tuned for updates on more musicians and live entertainment at the Lake Oconee Food & Wine Festival.
Tim Cadiere & Washboard Road bring an electric vibe to any stage. Their rhythmic set list is often a combination of pop, country, rock and blues. There’s not much you can throw at Cadiere that he can’t play, sing or perform. Tim Cadiere’s soulful original songs have cajun-country overtones with a dash of creole spunk brought over from his native Louisiana. You’ll find Tim and his band Washboard Road playing their music at several venues around the Lake Oconee, Augusta and South Carolina areas.
In 2009, Tim Cadiere’s radio hit, “Thinking Outside The Box” gathered attention and opened many doors for him and the band. In the following months, they went on a radio tour through the United States. Tim was voted 2012 best musician for Lake Oconee Living Magazine People’s Choice Awards and Tim Cadiere and Washboard Road have released a new single, “Proud.” The song paints a picture of the pride that comes from a small, rural town like Lake Oconee and its surrounding areas. “Proud” is a patriotic ballad and holds a special place in the lives of many Lake Oconee residents, and the last verses are dedicated to Army Spc. Erica Alecksen of Eatonton, GA who gave her life for our country.
Ronnie Pittman, a Georgia boy and a veteran of the Atlanta and Nashville music scenes, plays a “home grown” brand of music that infuses modern rock and R&B flavors with the nostalgia of old country’s “good ole days.” As a well-versed musician/singer/songwriter, he has more than paid his dues and earned the respect of country music’s top artists and players. Ronnie has played every music venue in the Southeast from small town honky-tonks to world re-known concert halls such as The Wild Horse Saloon in Nashville, TN and The Monte Carlo Casino in Las Vegas, NV. He has played alongside and opening for such acts as Keith Whitley, Travis Tritt, Keith Urban, Tracy Byrd, Sammy Kershaw, Tracy Lawrence, Andy Griggs, Mark Chestnut, Gary Allan, Sarah Evans, Trick Pony, Josh Turner, Mark Wills, David Allan Coe, Billy Joe Royal, T. Graham Brown, just to name a few. Ronnie has even been honored with the “Song Writer of the Year” two years consecutively by the Atlanta Society of Entertainers (ASE Awards) and was a featured opening act at Alan Jackon’s Block Party on Music Row.
“If you want someone’s attention—be different.” Matt Rogers has used that approach since he began performing. Bringing the freshest sound in country music, Matt Rogers delivers his unique approach to entertainment every time he steps in front of a microphone. As a singer and a songwriter, Matt’s original music is rich with emotion and struggle. As a cover musician, he brings a unique texture to songs and presents them in a different way — without disturbing the integrity of the original version.
An award-winning artist and songwriter, Matt has written or co-written hundreds of songs. His songs have been recognized by organizations including the Nashville Songwriters Association International, Reverbnation, and the International Songwriters Competition. Matt received the Overall Artist of the Year award by the Georgia Country Awards and was selected by NewTown Macon as an artist that represents the best in musical talent in Central Georgia.
For Matt, 2017 promises a new project EP with a dynamic producer, a full performance schedule, and meeting thousands of new fans across the country. As a Nashville resident, Matt will continue to write with some of the most acclaimed songwriters in the business to produce music that best reflects his artistry.
Country Artist Megan Fowler was born and raised in Taylor County, Georgia. Her family discovered her stunning singing ability at the young age of six. She expanded her talent throughout her teenage years into songwriting and learning guitar.
Like many superstar country artists before her, Megan began showcasing her vocal talents every Sunday morning in church. Singing for hometown crowds was wonderful but larger stages beckoned this amazing mix of class and country.
Megan is a vocal powerhouse and Won Georgia Female Country Artist of the Year for 2013 and 2015. She has performed all across the Southern United States and has opened for amazing artists such as Luke Combs, Edwin McCain, Bryan White and Colby Dee.
Megan is a 94.9 The Bull Backyard Country favorite here in Atlanta and has co-hosted the show many times.
Megan is currently recording her sophmore release in Nashville and is anxious to share her new music with the the country music world. Her current EP ” We’ve All Got a Song” is now available and shows off her amazing songwriting and vocal skills. Megan was recently listed by Reverbnation.com as their new country artist to watch!
Big things are coming for Megan Fowler and Nashville is taking notice.
Ms. Peachez Peek has delighted audiences with her voice for over 10 years. She is the proud member of the New Springfield Baptist Church and former Director of their Senior and Youth Choir. She has served faithfully as Vice President and mentor of New Springfield Girls, Inc. since 2010. She has recently devoted most of her time directing plays and musicals as well as performing spiritual and theatrical dance alongside her trusted friend, Tanya Alexander as the Forbidden Fruit Dance Group. Peachez has been employed at Reynolds Lake Oconee for 13 Years and in her spare time, the Greensboro native enjoys traveling, shoe shopping and of course singing and dancing.
Click the names below to visit a Market Place vendor's website.
Stay tuned as we continue to confirm more Market Place vendors!