Belle July 24 : simplebooklet.com

5July2024Amanda G. BassEditor and ContributionsMelissa RhineManaging Editor864.612.0745melissa@bellemagonline.comAlison StormFeatures Editoralison@alisonstorm.comfrom the editor...Jeslyn LanierCreative Director843.509.7559jeslynlanier@gmail.comJessie WalkerSmiling Down Photographysmilingdownphoto@gmail.comEditor and ContributionsSummer’s here, and we couldn’t be more excited to share our July issue with you! This month, we’re all about soaking up the sun, enjoying good food, and making the most of the long, lazy days.If you’re planning a backyard barbecue, you’re in for a treat. We’ve got some killer recipes that’ll make you the star of any cookout. For those of you hanging at home, we’ve rounded up loads of fun activities to keep the whole family entertained – because summer is all about fun, right?We’re thrilled to feature House 509 Bistro & Wine Bar, a local spot that’s perfect for a cozy dinner out. And if you’re in the mood for something sweet, our DIY creamsicle pops are a must-try. Trust us, they’re the perfect way to cool down on a hot day.Looking for a quick getaway? Check out our feature on Four Points Hotel in Spartanburg – it’s the perfect spot for a weekend escape. And don’t miss our on-the-scene coverage of the Greenville Mimosa Festival. It was a blast!We’ve also packed this issue with the best local shopping and dining spots. Cara Bella Boutique is on our cover this month, and it’s one of our favorite places to find unique, stylish pieces.As the Fourth of July rolls around, we’re reminded of all the reasons we love summer: good times with great people, delicious food, and a sense of community. Thank you for being a part of the Belle family. Your support means the world to us!Here’s to a summer full of sunshine, laughter, and unforgettable memories.Cheers!Check Out Our Website!@bellemag_ocialBelle Magazinebelle, a magazine for the modern southern woman, is published monthly and distributed throughout the Upstate of South Carolina by Romelous & Son Publishing Co., LLC. We reserve the right to refuse any advertisement or content we deem inappropriate for the publication. Contributions are welcome and can be sent via email, please include name, address, and contact number. You will be contacted if we decide to publish your submission. Content must be received by the 1st for the following month’s publication. Letters to the editor are welcome, however, they may require editing due to space limitations. The design, editorial, and photo content in belle is copyright of Romelous & Son Publish-ing Co., LLC and may not be reproduced without written permission by the publisher.Text ‘ADVERTISE’ to 864.612.0745 or email us at bellemagocial@gmail.com to join Belle today!

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With creativity and a bit of planning, your backyard can become a delightful vacation spot for your family this summer. Here’s a detailed guide with a few different options on how to transform your outdoor space into a family-friendly staycation paradise!Tropical OasisTurn your backyard into a tropical paradise. Set up a hammock between two trees or poles, and surround it with potted palms and bright flowers. Create a simple water feature using a fountain kit or a kiddie pool with a small pump. Set up a tiki bar using a table with a grass skirt and serve homemade mocktails with fresh fruit. Play tropical music and enjoy a relaxing day with your family.Outdoor CinemaCreate a magical outdoor movie theater for a family movie night. Hang a white sheet or use a portable screen, and set up a projector. Arrange blankets, pillows, and bean bags for comfortable seating. Decorate with string lights to enhance the ambiance. Pop some popcorn, prepare snacks, and let your children choose a family-friendly movie. Enjoy the film under the stars, creating a memorable evening.Camping AdventureHost a backyard camping adventure. Pitch a tent or set up a teepee, and fill it with sleeping bags and cozy blankets. Roast marshmallows over a fire pit and make s’mores. Tell ghost stories or read books by flashlight. Organize a nature scavenger hunt with a list of items to find in the yard, such as different leaves, rocks, and insects. Spend the night stargazing and identifying constellations.Garden Spa DayTreat your family to a DIY spa day. Set up a relaxing area with scented candles and essential oils. Create a foot soak station with warm water and Epsom salts, adding petals from your garden for a touch of luxury. Make natural face masks using ingredients like honey, yogurt, and cucumber slices. Give each other gentle massages or follow a yoga video together. Enjoy a calm and rejuvenating day in the comfort of your garden.Backyard BeachBring the beach to your backyard with a sandbox or an inflatable pool. Lay out beach towels and set up umbrellas for shade. Play ocean sounds to create a relaxing atmosphere. Organize a beach picnic with sandwiches, fresh fruit, and ice-cold lemonade. Set up a volleyball net or play beach ball games. Create a mini sandcastle competition, and let your children’s creativity shine.Outdoor DiningPlan an alfresco dining experience for your family. Set up a long table with a beautiful tablecloth and decorate with fresh flowers and candles. Prepare a special summer menu with grilled meats, fresh salads, and seasonal fruits. Choose a fun theme for the dinner, such as a Hawaiian luau or a Mediterranean feast, and dress accordingly. Share a leisurely meal together, enjoying the warm evening air.Zen GardenCreate a tranquil zen garden in your backyard. Use sand, stones, and plants to design a calming space. Add a small water fountain for a soothing sound. Set up a meditation corner with a comfortable cushion and teach your children simple mindfulness exercises. Spend time together practicing deep breathing, gentle yoga, or simply enjoying the peaceful surroundings.Backyard GamesSet up a variety of outdoor games to keep the family entertained. Include classics like croquet, badminton, and ring toss, as well as modern favorites like giant Jenga and cornhole. Organize a mini tournament with prizes for the winners. Encourage friendly competition and teamwork, making sure everyone has fun and stays active.By transforming your backyard into a versatile and inviting space, you can enjoy a memorable staycation filled with fun and relaxation. Embrace the summer vibes and create lasting family memories right at home!Plan the Perfe Family Backyard Staycation

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14What inspired you to open House 509 Bistro and Wine Bar, and where did the name come from?Jessica & Guichard decided to open House 509 as they were moving into the community. For months they drove past an empty space until one day Guichard asked Jessica, “if you could open anything in that space what would it be?”. Jessica laughed and said it would have to be food (the couple having both worked in corporate food management for 20 years). Jessica said, I suppose, a wine bar with desserts and charcuterie; there is nothing like that out here. An idea that would marinate for a couple years until Covid drove Guichard tired of corporate food service. As the couple set their sights on opening the restaurant, Jessica began to think of names and branding. They chose House as a symbol of hospitality. If you stop in you will probably meet Chef G. Guichard loves talking to all the guests and his love of food has always been driven by his love of caring and pleasing others. So, when you dine at House 509, they hope you feel like you have come to dine at their house. 509 was chosen for the prevalent theme the number has played in Guichard’s life. 509 is the area code of where Chef G was born. In French, September 5th is 5/09; that’s Chef G’s mother’s birthday, His mother, Patricia, was a huge inspiration for him learning to cook. 5/09 is also the month and year Chef moved to South Carolina, a leap that would one day bring him to meet his bride, Jessica. Lastly, 509 is the house number for the couple’s home, and the first home Guichard has ever owned. Can you tell us about the chef’s background and how it influences the menu at House 509?Chef grew up in Haiti, learning to cook from his mother. She always cooked for her own family, but also spent time cooking for friends and neighbors as an extension of love and hospitality. In his late teens, Guichard spent time in France with his aunt. This is where he would discover his love for wine and French cuisine. After moving to the Untied States, Chef attended Johnson and Wales and trained in the traditional French style of cooking. This, paired with living in the Southeast for over a decade, gives House 509 its unique and robust flavor profile. Chef’s Guichard creates delicious dishes that combine traditional French cuisine with Caribbean and Southern Homestyle influences. His unique entrée flights create a multi-sensory dining experience of savory ﬂavors.What are the signature dishes that diners should not miss when they visit?All of our flights are designed to build flavor through the three dishes and have curated wine pairings, so really, they are all an amazing and very unique experience. That being said, there is a flight that bears our name, and it is pretty special: The House 509 flight; a trio of coq au vin blanc, bourbon salmon and chimichurri filet mignon. All three are special dishes in Jessica and Guichard’s love story. Stop in and ask to hear the story of each dish’s inspiration for yourself!How do you curate your wine list, and do you have any recommendations for pairing with specific dishes on the menu?All of the entrée flights, and Chef’s Tasting plates have curated wine pairings or recommendations. Some are designed to lift the flavor of the dish, while others elevate the wine. All three have been tested on different focus groups and ultimately the final wine is selected by Jessica. Chef G will tell you, she has an amazing palate, “many of the wines she suggests, I wouldn’t think to pick, but she does it amazingly well!” How did you approach the design and ambiance of the restaurant to enhance the dining experience?Much like the name of the bistro, House 509, we wanted a welcoming, yet refined approach. Our goal was to offer great food, in an environment where you can feel comfortable. We are often labeled fine dining, but it is not stuffy. Wine stave chandeliers, and warm wood tables, with warm brown tones of leather, it’s very much what you find in someone’s home.What do you believe sets House 509 apart from other restaurants in the area in terms of customer experience?Two things set House 509 Bistro & Wine Bar apart. First, the food is amazing, full of flavor, made in house and the flight concept is a phenomenal way to experience multiple dishes and flavors. Second, the odds are very strong Chef G will be around to meet and greet you. Chef loves to say hello, thank our customers, and he’s always up for snapping a photo. There’s not a lot of places the chef is going to come to the table and check on you!Are there any upcoming changes or additions to the menu, special events, or expansions that readers should look forward to?We are always doing something at the bistro. The first Tuesday of every month is our Tasting Tuesday, where we bring in 5 new wines and our wine representative goes table to table to tell you about the wine background and tasting notes. The chef loves to do a special pairing menu on these nights. We also offer wine dinners, formal nights, and holiday specials. The best way to find out is on our social media (@house509bistro) or our website (house509bistro.com). We can’t wait to serve you!In this interview, Jessica and Guichard, founders of House 509 Bistro and Wine Bar, share their inspiring journey from corporate food management to creating a unique dining destination. Their story is one of passion, hospitality, and a deep connection to the community, reflected in every aspect of their restaurant. With a name that holds personal significance and a menu shaped by Chef Guichard’s rich culinary background, House 509 promises a memorable dining experience. Read on to discover the inspirations, challenges, and personal touches that make House 509 a standout establishment in Greer!BELLE’S BITESHouse 509Bistro and Wine B

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SUMMERDinner PartyINGREDIENTSBRINE4 chicken thighs, skinless and boneless2 cups buttermilk3 tablespoons hot sauce1 tablespoon smoked paprika½ teaspoon kosher salt½ teaspoon black pepperHOT SEASONED FLOUR1 ½ cups all-purpose ﬂour¾ tablespoon cayenne pepper1 tablespoon smoked paprika1 ½ tablespoons garlic powder½ tablespoon onion powder½ teaspoon kosher salt¼ teaspoon white peppercanola oil for fryingHOT HONEY SAUCE2 tablespoons cayenne pepper4 tablespoons honey2 tablespoons brown sugar½ tablespoon smoked paprika½ tablespoon garlic powder½ cup hot oil, from frying the chickenSLIDER SANDWICHESslider rollscreamy southern coleslawpickle slicesINSTRUCTIONSBRINING CHICKENCut the chicken thighs in half so that they are approximately equal in size and weight.In a large bowl combine the brine ingredients. Add the chicken and put it in the refrigerator for at least two hours but preferably overnight.FRYING CHICKENIn a large bowl combine the ingredients for the hot seasoned ﬂour and set aside.Remove chicken from the refrigerator and allow excess buttermilk brine to drip o the chicken before thoroughly coating each piece in the hot seasoned ﬂour mixture. Transfer to a wire rack on a rimmed baking sheet and repeat until all chicken thighs have been coated. Allow dredged chicken to rest while the oil is heating.Heat a large cast iron or heavy bottom pan ﬁlled with about 1 ½ inches of oil. Heat over medium-high until the oil reaches about 350°F.Once the oil has reached 350°F carefully add 4-6 thighs to the pan. Fry chicken thighs turning every 2 to 3 minutes until the chicken is a golden brown color and has reached an internal temp. of 160°F. Transfer cooked chicken to a clean wire rack and repeat with remaining chicken.HOT HONEY SAUCEIn a medium bowl combine the cayenne, honey, brown sugar, smoked paprika, and garlic powder. Add the hot oil that was used to fry the chicken and mix thoroughly.ASSEMBLYBrush both sides of the chicken thighs with hot honey sauce.Place one chicken thigh on the bottom of a slider bun then add a spoonful of creamy southern coleslaw and a couple of pickle slices. Place the remaining bun on top and serve immediately.BELLE’S RECIPESGet ready for the ultimate summer barbecue with three deliciously fun recipes: Hot Honey Chicken Sliders, Summer Orzo Salad, and Key Lime Pie Bars! Imagine juicy chicken sliders with a sweet and spicy kick, a vibrant orzo salad bursting with fresh veggies, and tangy, creamy Key Lime Pie Bars to wrap up the night. These dishes are perfect for sharing with friends and will make your summer dinner unforgettable! So re up the pit, gather your loved ones, and savor the flavors of summer with these standout dishes.HOT HONEY CHICKEN SLIDERS

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SUMMERDinner PartyINGREDIENTS1 garlic clove minced1 small shallot minced1 tablespoon parsley minced1 tablespoon basil minced2 tablespoon extra virgin olive oil plus more for searing the cornjuice from 1 large lemon1 ½ cups orzo uncookedsalt1 pound asparagus trimmed and cut into 1-inch pieces2 ears of corn shucked and cleaned1 pint grape or cherry tomatoes, halvedINSTRUCTIONSMAKE THE VINAIGRETTE: In a small bowl, whisk together the olive oil and lemon juice. Then add the shallot, basil, parsley, and garlic stir together and cover the bowl with plastic wrap. Refrigerate while the salad comes together. COOK THE ORZO, CORN, & ASPARAGUS: In a large skillet, add the orzo, 3 cups of water, and 1 teaspoon of salt. Bring to a boil, then reduce the heat to a slow simmer. Add the asparagus and whole corn on the cob, cover, and simmer for 8 minutes. Stir and turn the corn over halfway through. Drain the remaining water with a ﬁne strainer and set aside. PAN SEAR THE CORN: Heat a skillet large enough to hold the corn on the cob over high heat for at least 5 minutes. Brush the corn with olive oil and sprinkle with salt and pepper. Place the corn in the hot pan and sear over high heat for 2 minutes per side or until sear marks appear on the corn. Allow the corn to cool for 2-3 minutes, then cut the kernels o the cob. COMBINE THE SALAD INGREDIENTS: In a skillet or large bowl, combine the orzo, asparagus, corn kernels, tomatoes, and the vinaigrette. Stir to coat all the ingredients in the dressing. Add additional salt and pepper if needed. INGREDIENTSFOR THE CRUST1 ½ cups crushed graham crackers about 2/3 of a sleeve2 tablespoons granulated sugar⅓ cup butter melted½ cup sweetened ﬂaked coconutFOR THE FILLING3 cups sweetened condensed milk½ cup sour cream¾ cup key lime juice1 tablespoon grated lime zest INSTRUCTIONSFOR THE CRUSTPreheat oven to 350° F. Line a 8x8-inch baking pan with parchment paper. Set aside.In a small bowl, combine the crumbs, coconut and sugar; add butter and blend well. Press onto the prepared pan.Bake for 8 minutes; cool on wire rack.FOR THE FILLINGIn a medium bowl, combine condensed milk, sour cream, lime juice, and lime zest. Mix well and pour into graham cracker crust. Bake in preheated oven for 10-12 minutes, until tiny pinhole bubbles burst on the surface of pie. DO NOT BROWN! Chill thoroughly before serving, at least 2-4 hours. Cut into 16 bars; garnish with whipped cream and toasted coconut.SUMMER ORZO SALADKEY LIME PIE BARS

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22On June 8th, the Greenville Mimosa Festival brought a splash of eervescent fun to downtown Greenville. The ﬁrst annual event, known for its delightful blend of mimosas, music, and local culture, did not disappoint.Under clear blue skies, hundreds of attendees gathered at the scenic Fluor Field, eagerly sampling a variety of mimosa ﬂavors. From the classic orange juice mix to innovative ﬂavors like orange mango and peach belini, the festival oered something for every palate. Local vendors lined the concourse, serving up delicious bites that perfectly complemented the bubbly beverages.Live music created a festive atmosphere, with local band Soulution and DJ Chill Will keeping the energy high throughout the day. Interactive activities added to the day’s charm, providing plenty of Instagram- worthy moments.The Greenville Mimosa Festival not only celebrated this beloved brunch beverage but also highlighted the community spirit. It brought together people of the upstate for a day of joy and camaraderie. For those who missed out, don’t worry – you can stay updated on upcoming events by following @greenvillewinefestivals on Instagram. Cheers to good times and great mimosas!A DAY OF BUBBLES AND SUNSHINE AT THE GREENVILLE MIMOSA FESTIVALON THE SCENEPHOTOS BY GWINN DAVIS MEDIA

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28CreamsicleCreamsicleCreamsiclePopsPopsPops28BELLE’S DIYWHAT YOU NEED:1 cup orange juice1 teaspoon orange zest2 tablespoons sugar1 cup vanilla yogurt½ teaspoon vanilla extractorange food dyeWHAT TO DO:Combine the orange juice, zest, sugar, 1/2cup of the yogurt, and vanilla extract in a blender. Blend until thoroughly mixed. To enhance the orange color, incorporate a few drops of orange food dye.Place a small spoonful of yogurt from the other 1/2 cup into every popsicle mold.Fill the molds with the mixture, leaving only a little space at the top.Fill the remaining space in the mold with the remaining vanilla yogurt. Stir the yogurt into the orange mixture in each popsicle mold using a popsicle stick.Allow to freeze for a period of 3 to 4 hours.Run the molds under warm water for a few seconds. The gentle heat will help loosen the popsicles and make them slide out smoothly. Enjoy!Here at Belle we always think you should celebrate the sun-soaked days of summer with refreshing and delightful treats. This month, we’re sharing a sweet and sunny treat that will whisk you back to carefree childhood days: Orange Creamsicle Pops! Imagine the tangy zing of oranges swirled with dreamy, creamy goodness—it’s pure bliss on a stick. Perfect for cooling o on those toasty aernoons, these pops are a cinch to make and ven more fun to eat. Get ready to delight your taste buds and bring smiles to your summer gatherings with this irresistible, citrusy delight!

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BELLE’S BOOKSHELFA NOVEL SUMMERBY JAMIE BRENNERAuthor Shelby Archer found inspiration for her ﬁrst novel while living on the picturesque shores of Provincetown on Cape Cod. When she comes to the town to celebrate her new bestseller, she is expecting a warm homecoming. But instead she is confronted with the cold shoulders of friends and neighbors who feel exposed and betrayed.Heartbroken, Shelby tries to move on and focus on her next novel. But then an unexpected call comes: her dear friend who owns the beloved Land’s End bookshop needs help for the summer. Shelby reluctantly returns to the Cape to manage the store.Back at the beach, Shelby sets her focus on the tiny seaside shop, getting lost in the shelves of steamy romance novels and dusty classics and trying to right the wrongs of her past. With every page turned and every customer served, Shelby comes closer to gaining back the trust of those she hurt. But as her manuscript deadline nears, she is again forced to choose between her own success and a second chance at love and belonging.ABOUT THE AUTHOR //Jamie Brenner is the bestselling author of eight novels including The Forever Summer and Blush. She grew up in suburban Philadelphia on a steady diet of books and daytime dramas, then moved to New York City for a career in publishing before becoming an author at age forty. After raising two daughters in Manhattan, Jamie has returned to her hometown and spends her summers visiting the beaches that inspire her novels. Her new book, A NOVEL SUMMER, is coming on July 16, 2024 with Park Row Books.

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36TRICIA DEBOERAUTHOR AND FOUNDER OF TINY HOMES OF HOPEJust because God gave Tricia DeBoer a vision for a tiny home community for young adults aging out of the foster care system, doesn’t mean she doesn’t occasionally have doubts. “You have to surround yourself with people who believe in you and encourage you because the journey may be long and the enemy wants you to quit,” explains Tricia, 53. “Keep going, find your core people and never give up!” Tricia is an author, motivation speaker, homeschool mom and business owner. This summer she’s heading up a fundraising gala, another step towards making her tiny home vision a reality. When did your passion for foster children begin? My passion for foster children started before I got married. I asked my then fiancé if he would want to adopt and when he said yes I knew he was the one for me. We adopted our sweet son Isaiah who is now 7 when he was 2 days old. My passion for orphan children also grew with each of my three mission trips to Peru. I worked at an orphanage and holding the babies, hearing the stories of how the children were found, broke my heart. It made my desire for adoption grow even more. How did you get the idea to create tiny homes for orphans?After I wrote my book, Spirit-Led: When you Follow God’s Leading, God gave me a vision of my home and tiny homes around it. I thought it was crazy, but He has brought different people in my path that believe in my vision and want to help make it a reality. If there is one thing the Lord has taught me these past few years is that the vision He placed in my heart before I was born will come to pass. We are His hands and feet to live it out and He will provide what we need. How does this fulﬁll a need?I started my journey calling different children’s homes to see if this vision would fill a gap. Every single place I called told me there are not enough places for orphans aging out of the system. In my research I discovered some places for them to go, but most of them are full or there is a 2-year wait. So, there are not enough places to fill this need and I want to make a difference.What’s the timeline for this project? I am still searching for a property. What I can say is that the Lord has provided builders, cabinet makers and furniture donations for this project. Once I have the land, I believe the tiny homes would only take a month or two to build. What’s been the biggest hurdle you’ve faced? My biggest hurdle has been believing in myself to get it accomplished. Sometimes I just say this job is too big for little old me, but then God reminds me every time that, as Philippians 4:13 says,“I can to all things through Christ who gives me strength.” What advice do you have for others to help make big ideas a reality? My advice would be to trust God and stay connected to His heart. Remember that if He has put it in your heart, He will bring it to pass. We just need to trust his timing and stay in close communication with him. I read the word every day and I ask him many questions. He only reveals what I need for that time and the rest He says, “Just trust me.” He gives us dreams that are bigger than us because He is the only one who will bring it to pass. His glory will be shown to the world when He makes it happen. It will not be in our own strength but through His.What summer activity or event are you most looking forward to? The summer event I am most looking forward tois my fundraiser I am organizing called the Hope Gala, scheduled for August 2 at The L, Larkins Catering & Events. It will be a great time for everyone who can make it! All the proceeds will support the Tiny Homes of Hope project for the orphans aging out of foster care.If you took a summer school class, what would you want to learn about? I would love to take a class about healthy eating. I love to cook, and I love learning about healing your body by eating the right foods.What does summer taste like to you? I would have to say a juicy watermelon and peach cobbler with ice cream!DON’T MISS TRICIA’S FUNDRAISER! WHAT: Hope Gala 2024WHEN: Friday, August 2, 6-10pmWHERE: The L, Larkins Catering and Events, 211 East Broad Street Greenville, SC 29601WHY: A fundraiser for Tiny Homes of Hope

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"DOUGHNUTS?"It's about so much more than doughnuts y'all. It's about GROWTH! For those of y'all interested to know why, we're Ryland & JP & we are pumped to share the short(ish) story of Scout's Doughnuts!We launched straight into corporate careers after college and quickly learned two things: 1. We want our vocations and personal lives to be integrated, both contributing to and compounding upon each other;2. We want to do as much life together as possible with each other and our kids. Fast forward eight years and we were still trying to figure out what this meant! For several years we had known that we wanted to start our own business to lead the integration of our vocations and personal lives; and given the opportunity to do that we wanted our future business to meet certain criteria:1. Be something our whole family could participate in. 2. Cultivate growth in our lives, in the life of our team and community, and the life of our city.3. Foster relationships. (Because we’re not meant to grow alone!) Life truly is sweeter together!"Ok, Ok, Ok. We get all the intentionality, but how did you land on doughnuts?"Great question! I (Ryland) have been running with the same group of guys for many years and a couple of the guys routinely complained about there not being any good local doughnuts in Greenville. Probably the 10th time this came up on a run I shared it with JP and we just couldn't shake the idea. After a year of market research, recipe testing and technique building we sold our first doughnuts to the public in March 2022.Now, just over two years later we've finally publicly opened Scout's first home!We can't wait to share a doughnut with y'all in our new dining room!Life truly is SWEETER TOGETHER!PHOTOS BY TAYLOR CASHwww.scoutsdoughnuts.com@scoutsdoughnuts1700 E North St, Greenville

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45ooking for a fun and fabulous weekend escape? Look no further than Four Points by Sheraton in Spartanburg! From the moment we walked through the doors, we knew we were in for a treat.We kicked off our stay with a fantastic happy hour in the room, where we were greeted with glasses of smooth red wine, house-made pork rinds that were to die for, and a charcuterie board that looked almost too good to eat (but trust us, we did!). It was the perfect start to our weekend, setting the tone for relaxation and indulgence.Our room was spacious, cozy, and equipped with all the modern amenities we could need. After a day of play, sinking into the plush bed was heavenly. With free Wi-Fi and a flat-screen TV, we had everything we needed to unwind. Dinner at Oak 1831, the hotel’s restaurant, was a culinary adventure. We started with the sweet tea scallop appetizer. Yes, you read that right—sweet tea and scallops. It was a match made in foodie heaven. For the main course, we couldn’t resist the savory chicken and pancakes. Imagine perfectly cooked chicken paired with delicious corn pancakes —comfort food with a gourmet twist.But the pièce de résistance was dessert: the bread pudding. Warm, rich, and utterly satisfying, it was the perfect end to a memorable meal.What really made our dining experience at Oak 1831 stand out was the incredible service. The staff were attentive, knowledgeable, and genuinely friendly, making us feel like VIPs. They were excited to share the restaurant’s new menu, which is definitely a must-try. Each dish was crafted with care and creativity, showcasing the best of local flavors with a sophisticated twist.The hotel’s bar, located near the lobby, was another highlight. The bartender was incredibly friendly and made us feel right at home. We tried several cocktails, but our favorite was the Nuts & Berries. This delightful drink was a refreshing blend of nutty and fruity flavors that we couldn’t get enough of!Our weekend at Four Points by Sheraton in Spartanburg was everything we hoped for and more. From the welcoming happy hour to the delicious meals at Oak 1831 and the fun atmosphere at the bar, every moment was a delight. Whether you’re looking for a romantic getaway or a solo retreat, this hotel is the perfect spot for a weekend of fun, food, and relaxation.Pack your bags and head to Spartanburg— you won’t regret it!

Belle July 24

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