Black Meetings and Tourism

March / April 2015

Issue link:

Contents of this Issue


Page 16 of 72

B M & T ••• March/April 2015 ••• 16 Services. These programs are from the memorial serv- ices held in New York, Augusta and South Carolina. Kiosks add interactive features to the exhibit for more enjoyment by the visitors. If you're lucky you could run into James Brown's daughter, Deeana Brown, who, as a member of the board of directors, might just give you a tour. "Since I've been on the board, I've been able to learn about presentations," says Deanna Brown. "It's been an exciting experience working on the exhibit. I get emotional at times, but it's still a good experience." Visitors will learn that the Godfather of Soul was a diabetic and that his favorite chapter in the Bible was Psalm 37. James Brown once said: "The hardest thing about being James Brown is I have to live. I don't have no down time." If you get a chance to talk to Deanna Brown, she will tell you about The James Brown Family Children Foundation, a nonprofit organization created for char- itable and educational purposes. www.jamesbrown- Reportedly, Brown was interested in giving back by assisting underprivileged children and impoverished families. SOUTHERN COOKING Bring your appetite because the food in Augusta is mouth-watering and decadent. Café 209 is all kinds of yummy. Bring your appetite with you, sit down, strap on a bib and get to gettin'. This is some down home, slap-yo-mama good food and at reasonable prices. Full portions are served. It's great for people who enjoy eating Southern food. Now, be warned, lunchtime can get a bit crowded, but the service is good and quick. Café 209 is a caterer and restaurant, which has been in business in downtown Augusta for 12 years, first at the corner of Ellis and Tenth Street, then, last year, at the base of Eighth Street next to the Riverwalk. At Frog Hollow Tavern the food is exquisite. The service is impeccable. The wine rocks! Chef Sean A. Wight's vision of an affordable yet stylish dining and social club is born right here. Located on the 1200 block of Broad Street, the space is a modern "Restaurant meets Bar" where a diverse crowd of people enjoy the company of others paired with a comfortable atmosphere, detailed service, and exqui- site affordable cuisine. There is an extensive wine list. The bar also features a diverse offering of Scotches, Cognacs, Bourbons, and Vodkas, Whiskey Barrel Aged Cocktails and many great classic and seasonal cock- tails. A sampling of the menu includes: Crispy Roasted Pork Belly, House Pickled Titan Farms Peach & Green Bean Chow Chow. If your taste leans toward the more exotic, try the Bee's Knees Tapas Restaurant & Lounge. The eatery encompasses various cultures and flavors from around the world including Thai, Spanish, Cajun, Mediterranean, Japanese and French. Their vegan, vegetarian, poultry and seafood dishes are accented by their extensive selection of beer, wine, spirits, sake, coffee and tea. The Partridge Inn is not only a great place to stay and have a meeting, it's a fabulous place to have lunch. First things first – the food. Check out the award-winning P.I. Bar and Grill known for showcasing innovative, contemporary Southern cuisine, with dishes ranging from creative small plates to decadent entrees and desserts. On Sundays, you can sit down to the famous "Best of Augusta" Sunday brunch, a local favorite featuring prime rib, shrimp and grits. There is also live enter- tainment, affordable lunch buffet, and Wind Down Wednesdays. Now that you're full, check out the hotel and the meeting facilities. There is more than 10,000 sq. ft. of function space, accommodating up to 325. There is the Courtyard 10, a full suite with kitchen and meeting capabilities and a large, private outside courtyard; perfect for important meetings or casual gatherings of up to 40 guests. The Magnolia Room, a newly remod- eled venue, is ideal for business breakfasts, lunches, and afternoon meetings for between 40 to 70 guests. The Morris Partridge Ballroom, has more than 2,400 sq. ft. and features indoor and outdoor space. The Richmond Room is perfect for corporate receptions and dinners for up to 80 guests. The Sam Waller Room is a versatile spot for any function, from small inti- mate dinners to important video web conferences for up to 14. Champion Suite is ideal for private dinners; suite includes verandah and can seat 40 - 50 guests. The Summerville Room is perfect for receptions and rehearsal dinners of up to 80 guests. The Partridge Inn is also a great place to stay. It's not called 'The Grand Hotel Of The Classic South' for nothing. For more than a century, The Partridge Inn has served as a tranquil retreat for heads of state, cap- tains of industry, international celebrities, and other luminaries. Established in 1892, this historic, full-serv- ice choice among Georgia hotels has undergone a multimillion-dollar renovation. The Inn offers 144 distinctive guest rooms, studios, suites, an award-win- ning restaurant and a secluded outdoor pool. Add to that more than a quarter-mile of verandahs and bal- conies wrapping around the hotel we offer the ideal Augusta accommodations for business and leisure travelers. In addition, the Inn is only minutes from the sights and attractions of downtown. www.par- FLYING IN Augusta Regional Airport at Bush Field. Carriers include Delta, US Airways and American Airlines.

Articles in this issue

Links on this page

Archives of this issue

view archives of Black Meetings and Tourism - March / April 2015