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Riverwatch Parkway To Receive Quarter Million Dollar Art Installation

Riverwatch Parkway To Receive Quarter Million Dollar Art Installation

by Metro Spirit

In early 2012, the Greater Augusta Arts Council was named as the Public Arts Agency for the City of Augusta. One of the goals of the agency is to establish a program of high quality public art in Augusta.

Brenda Durant
Dennis Skelly

Dennis Skelley and Brenda Durant, Executive Director of the Greater Augusta Arts Council, updated the commission Tuesday for the first time since the Public Art Advisory Panel was formed in 2017.

According to Skelley, the advisory panel’s Vice President for Public Art, the first sculpture to be placed by the group is slated to be completed in roughly twelve months and will be located at the intersection of Riverwatch Parkway and Alexander Drive.

Denver’s “big blue bear” public art installation

The design is being chosen from three finalists who have been chosen by the Public Art Agency, made up of seven local volunteers representing a cross section of the city. The finalists are being compensated $3,000 each, and their conceptual design drawings and statuette prototypes are becoming property of the city.

The artist chosen will furnish the necessary services to design, construct and install the structure. The budget for the initial monumental installation is $225,000 and is funded via the SPLOST 7 referendum approved on November 3rd, 2015.

The overall budget for the three installations is one million dollars.

There are three Gateway locations identified by the Augusta Convention and Visitors Bureau to receive a public art installation with the program. The other two installations will be at Sand Bar Ferry Road at Bobby Jones Expressway and Doug Barnard Parkway near the airport.

(Cover Image: Sea Monsters HERE, a temporary inflatable sculpture installed at Building 611 at the Navy Yard in Philadelphia.)

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Local Entrepreneur Goes Green

Local Entrepreneur Goes Green

by Metro Spirit

Trent Hubbard works to preserve a dwindling resource.

Reclaimed wood began showing up in Augusta homes and businesses roughly twenty years ago as a design trend, around the same time Clay Boardman took on the renovation of Enterprise Mill. The former textile mill dating back to the mid-1800’s was an example for the community to see what beauty waited to be unlocked in these old factories.

Scrap pieces of heart pine tongue & groove pile up under the moulder at Highland Mills on Sand Bar Ferry Road.
Local wall installation using scrap pieces of heart pine from Hubbard’s mill.

Over the ensuing years it has become much more than a fad. At first, reclaimed wood was common for local businesses like coffee shops and restaurants wanting something different to evoke an artisanal atmosphere. It has now crossed over to commercial buildings and office spaces.

Beck’s Oyster Bar on Central Avenue.
Diablo’s makes extensive use of Hubbard’s reclaimed barn oak.
Diablo’s entryway on Washington Road. The wall features reclaimed barn oak and the light fixture is made using reclaimed heart pine scraps.

More than likely you’ve seen reclaimed wood at one of Augusta’s many restaurants and bars such as Diablo’s Southwest Grill, Becks Oyster Bar, Southbound BBQ, Frog & the Hen or the Arsenal Tap Room to name a few. Local Augusta College grad Trent Hubbard’s sawmill on Sand Bar Ferry Road supplied the lumber for the aforementioned projects, while producing reclaimed flooring for homes and businesses all over the southeast.

Hubbard’s primary focus is reclaimed wood flooring, typically pine or oak.

The Process at Highland Mills on Sand Bar Ferry Road

In his first career, Hubbard found himself traveling the country working in the IT industry. Longing for something more tangible, he pursued his interest in reclaimed wood at a local mill.  He opened up Highland Mills on Sand Bar Ferry Road and hasn’t looked back since.

After Mr. Sparkles passing, Hubbard has acquired a new mill cat.

In his childhood, his father would pull a car into the garage, close the door and father and son would strip the vehicle down the the last bolt, then reassemble. Hubbard developed the ability to figure out complex systems and machinery, ultimately building his sawmill from scratch. He purchased machinery from defunct mills, figuring out how to transport, assemble, install and operate a host of highly technical machines required to do the work of turning antique wood into precise flooring.

Now he is evolving with the times.

Hubbard’s sawmill has recently converted to go green, investing in equipment and people to begin producing engineered flooring using reclaimed lumber, something not many small, non-corporate mills are capable of doing. Reclaimed wood has become so popular the need to conserve the limited resource has become urgent.

”We’re conserving a resource that we’re never going to see again,” Hubbard says.

“We’re able to get two to three times the amount of output using the same amount of reclaimed by creating engineered flooring.

Engineered flooring, as opposed to solid reclaimed flooring. is much more dimensionally stable with less seasonal movement. “Actually, this goes down easier, it lays better. It’s laser straight.” Hubbard says.

Highland Mills

Sand Bar Ferry Road Augusta GA

trent.hubbard@gmail.com

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I’m On a Roof!

I’m On a Roof!

by Metro Spirit

Checking out Augusta’s two new hotel bars

Rooftop bars have seen a resurgence in recent years as hotel operators find it increasingly important to find ways to generate revenue outside of rooms. With rooftops they are able to activate a space that was previously-well-a roof.  

I’m on a roof!

Two new hotels opened recently, offering Augusta two rooftop bars worth exploring, the Hyatt House Augusta and Crowne Plaza North Augusta.

The Hyatt House, located on Broad Street next door to Frog Hollow, is essentially built on top of a parking garage. You and your car enter the hotel, leaving behind the hassle of finding a parking spot and dragging luggage. Very smart.

The Crowne Plaza, located next to SRP Ballpark in North Augusta, features a full service steak house, Salt + Marrow Kitchen, on the first floor and lots of al fresco seating.

Each features a rooftop bar offering stunning views of the river and downtown. The actual bar servicing the rooftop area at the Hyatt House on Broad is indoors, whereas the Crowne Plaza’s is outdoors with the customers.

There is seating for approximately 70 guests at the Hyatt, 66 across the river at the Crowne.

Hotel guests, and just as importantly locals, are able to gaze at 360-degree views of downtown Augusta while enjoying a drink. Hotel operators will tell you being popular with the locals is key for the success of a hotel bar or restaurant.

It’s an exciting time to get out and explore the new offerings of Augusta. Check it out!

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Augusta Hosts 2nd annual Robotics Camp

Augusta Hosts 2nd annual Robotics Camp

by Metro Spirit

The City of Augusta’s Information Technology Department is excited to sponsor its 2nd Cyber & Robotics Summer Camp. The camp is open to upcoming 6th graders through 8th graders who are residents of Richmond County.

The Cyber & Robotics Camp will be held in two sessions. Each session runs for two weeks with the first week focusing on Cyber and Security and the second week focusing on Robotics: Session One will run June 17th through June 28nd and Session Two will run July 15th through July 26th.

The Cyber & Robotics Camp will be held in the Augusta Municipal Building at 535 Telfair Street, Augusta, GA 30901. Camp hours are 9am-4pm with early drop off beginning at 8:00am and late pick-up until 5:30pm.

Space is limited to 25 students per session and applicants can apply online at the City of Augusta’s Information Technology Department website. Applicants may begin applying online Monday, April 15th. The deadline to apply is Friday, May 10th.

For more information, please contact Shelly Good at (706)-821-2522 Monday through Friday between the hours of 8:30am and 5pm.

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REC TEC Grills Heat Up

REC TEC Grills Heat Up

by Metro Spirit

The local company has grown to a “lifestyle brand“

Evans High School graduate Ray Carnes and his best friend Ron Cundy started Rec Tec Grills in Augusta in 2009. At the time Carnes was in the used car business when the recession hit. “Well, in 2008, one day you just couldn’t sell a car. The bottom literally dropped out” Carnes said.

Big, loud and boisterous, Carnes wasn’t your typical teenager. In Augusta you buy boats, four wheelers and trucks. “When I was 18 my friends would always pick at me because I always had a very nice grill.  I was always buying grills, buying grills, buying grills.”  Carnes and roommate Cundy would work “Thursday, Friday and Saturday night all we would talk about is what we were going to experiment with on the grill. We were just passionate grillers.”

So when the recession hit, Carnes needed to come up with a new career path. Carnes was by this time in his late twenties. “So I called my old roommate Ron Cundy, who now is a very prominent attorney in Atlanta. He’s used to me calling with crazy ideas and it was his job to poke holes in them. Well, I called him with the grill idea. I want it to be the ultimate grill, the best thing since sliced bread, and after a couple of days he called me back and said I’m in.”

The two pals began REC TEC Grills in 2009 in a small warehouse off of Bobby Jones Expressway in Augusta and within a few years REC TEC became one of the fastest growing pellet grilling companies in the country. Today, REC TEC Grills has grown into a lifestyle brand with a ten person promotions department cranking out daily content for their Youtube channel and social media properties.

When the company began, Carnes and Cundy went direct to consumers with a storefront website and started promoting heavily on social media. 80% of sales came from having the product explained over the phone, one call at a time. The approach worked.

“Everything was call us, call us, call us. They tried some national things. There was a national syrup brand that they put a “necker” on that they thought was going to blow them up. They got one call from this national pancake syrup campaign but nothing ever worked except the internet and getting somebody to call.” explained marketing manager Trey Enfinger.  

Around 2013 things really took off.

“The first year he sold 60 grills. And now we can sell 200 in a good, really banging day” Enfinger said.

“We have six warehouses now and by the end of the year we’ll consolidate and move into 250,000 square feet of the former Quad/Graphics in Columbia County. We went from 2009 having one flagship model to now having nine models, two of which aren’t even pellet grills-the Matador which is a gas wok, and the WyldSide, which is an Argentina style cooker, so logs, charcoal, whatever you want to burn in there basically.”

Ray and Beth Carnes at the inaugural REC TEC Cooking Academy held at Evans Towne Center Park.

These days Carnes spends a little less time at the office, enjoying time with his family and pursuing hobbies. But his cell phone number is still given to every grill buyer, and yes-he still happily answers his phone.

We couldn’t help but follow the comments on this story on Facebook. Within an hour of posting this piece, here is a sampling of the feedback:

Amazing company had my 680 for 7 years now. Absolutely the best customer service in the industry.

Brian B

4/10/19

I remember those early Rec Tec days on Enterprise Drive… my store was across the street. They would cook every Thursday and have prospective customers there. The aroma wafting across the street made our mouths water. Great job Raymond Carnes and Ron Cundy. You hung in there and now look where Rec Tec is! Happy for you guys. (I own the Bullseye and Matador and bought the RT300 for my son as a gift… son-in-law owns the RT680… we are a Rec Tec family!)

Mike T

This company cannot be touched….Amazing the care they take after the sale to educate and keep us tuned in…What an awesome family….proud to be associated with such fine folks

Mike V

It took a while to change my mindset on what my Bull was – not just a smoker but an outdoor wood fired convection oven which also happened to be a smoker. I use my indoor oven much less now, the Texas climate helps that and not heating up the kitchen!

Whoever heard of doing pizzas on a “smoker” – with the Bull I can do three at a time and they come out great as just one example….

My current favourite though is tri-tip at 225 until IT of 135 then finish with a Searzall (saving pellets and wait time!).

Now just need to find some more time and recipes for my Matador…

Stuart M

Love it! Stand up guy! REC TEC LIFESTYLE!!!

Michael W

We happily gave you , REC TEC, some of our hard earned money this week! Can’t wait to get our new Stampede!! Love the attention to putting out a quality product!! Smoke on!!!!

Shara U

Kick ass story, kick ass company, and a kick ass family. Love being a part of the RecTec lifestyle. Smoke on !!

Diamond Dave G

Doing something right – ““The first year he sold 60 grills. And now we can sell 200 in a good, really banging day” Enfinger said. “

Stuart M

Great Company!!…Thank You Ray and Ron for all your efforts, as well as the amazing staff that you have assembled! Awesome Grills, Awesome Company

John B

Great company and great people! Best customer service I’ve ever got! Thanks Ray Raymond Carnes! I love my RECTEC!

Narib Z

I just have to say I love my RT-340. I’ve cooked steaks, pork ribs, beef ribs, bacon wrapped chicken, beer can game hens, pork shoulder, pizza, a fatty, roasted vegetables, and even made my own bacon. Still to come is brisket. Oh and the ability to start the grill when leaving my grandsons T-ball game so it’s ready when I get home is, to say the least, AWESOME!

Scott L

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Moonshiners Found in Downtown Augusta

Moonshiners Found in Downtown Augusta

by Metro Spirit

Monday 2nd City Distillery finally opened its doors for a soft opening. The 2:00 get together at the small batch distillery was promptly interrupted by a busted hot water heater, which Master Distillers and co-owners David Long and Cal Bowie aptly pointed out could have happened at any time over the past ten or fifteen years.


Timing is everything, especially in their line of work, and opening during the Masters was the ultimate goal for the team behind 2nd City. Not to be discouraged by a leaking tank, the moonshiners were obviously very happy-and quite relieved-to have the project finally completed.

The second location of small batch distillery Carolina Moon, located on Court House Square
in tiny Edgefield South Carolina, was years in the making. Long and Bowie, along with their cousin, Bill Hatch, obtained a custom-made pot still and first started cooking in 2013. They personally oversee each and every batch from start to finish, something you won’t find with major distillers.


The artisanal distillery is officially open for business today and guests will be able to buy distilled spirits by the glass or bottle, as well as tour the facilities to see how the hooch is made.

2nd City Distillery is located at #4 8th Street, Augusta

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“It’s either now or never. But it’s a no brainer.”

“It’s either now or never. But it’s a no brainer.”

by Metro Spirit

The Sno Cap Drive-In, located in North Augusta for over fifty years, and Fatman’s Cafe, located in Augusta for over sixty, have a lot in common. Both have very loyal fans, both serve up great food and nostalgia in equal doses, and both are now owned by the same family. Having purchased the restaurant last month, the Usry’s are already running the burger joint like they’ve been there forever.

Havird Usry in the kitchen at the Sno Cap Drive-In

With a kitchen smaller than yours, Havird seems very comfortable directing traffic during a recent lunch. We were curious about any changes to the menu long time fans of the restaurant can expect.


But first, about those two-way menu boards. Apparently, the cost to get the old system back up and running was a bit cost prohibitive, even with new owners willing to go the extra mile. “I could rewire the old system. I got a quote for that. That’d be about thirty-five grand. So I was like, ‘that’s out,” chuckled owner Havird Usry. Fifty year old technology for sixteen spaces. That is a bit much.

The original car hop system

“I got another estimate on just an intercom system, the parts were around eight grand and another two grand to install it, so around ten grand. But it had to have someone with a headset on to operate it. So that was out.”

Havird Usry, always looking for the next opportunity

Squeezing through the cramped kitchen, Havird says they are changing a few things, then stops mid sentence to mention to an employee “You need to get some cold water on those” as he passes a clear container filled with fresh cut french fries, then picks right back up where he left off.

“Lanier’s is grinding my meat for me, the blend I want. We’ll still be doing the steamed buns with the old school steamer, works like a champ. I did go to all beef hotdogs, and we’re grilling them instead of having them floating in water all day. All the desserts are staying the same except for the rootbeer floats. They were using Barq’s and I wanted to go with Red Hare, which is brewed with pure cane sugar. We should have a keg of that in Wednesday.”

But back to the menu boards out front. “I talked to some guys right outside of Chicago who just re-did one (an old drive-in restaurant). He said we just have a toggle switch outside that lights up a light inside and we just have one girl who just flies between cars taking orders all day.

So, Hav decided to just have a server work the covered car park area.

“I have pretty much all of this out here rewired. They’re all wired, the lights are working, and I have the plexi glass to drop in this slot right here. And this switch right here just does a little buzz noise and lights up a number inside so we know which car to run out to with a handheld.”

They won’t order on this, they’ll order on the handheld which just shoots back to the kitchen.

“We just put everything into to go boxes ship it out the door. We’ll see what happens. We’re gonna give it a go.”

The new Sno Cap owners wanted to make sure and mention they are looking for some teenagers who want to work this summer. So if you would like to gain some restaurant experience from one of the most experienced restauranteurs in the CSRA, contact Havird Usry at havirdusry@gmail.com.

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