►
Description
Newberry Hall owners Patrick and Natalie Carlisle discuss the challenges and rewards of catering and event hosting in downtown Aiken.
A
B
A
B
C
A
C
I
had
surgery
during
pregnancy
and
had
my
gallbladder
removed,
which
is
not
a
normal
process,
while
you
are
pregnant,
especially
as
far
along
as
I
was
I
was
25
weeks,
and
that
was
right
at
the
cutoff
of
what
they
considered
safe
for
that
type
of
procedure.
So
they
asked
if
they
could
speak
to
me
and
do
a
little
marketing,
/
mo
so
I
said
sure,
got
my
15
minutes
of
fame.
Well,.
C
A
You
know
there
was
a
a
common
comment
that
I
heard
it
when
I
first
moved
back
to
aiken
being
originally
from
bacon.
Was
it
everything
comes
through
downtown
at
one
time
or
another,
and
people
would
always
ask
me:
were
you
born
in
aiken?
So
I'm
asking
you
where
you
were
you
both
born
here?
Are
you
transplants
or
were
you
born
here?
We.
B
Are
both
natives
a
vacant
we're
part
of
the
very
small
population
that
are
actually
born
and
raised
from
here?
My
parents
moved
here
in
the
60s
whenever
their
parents
moved
here
in
the
50s
and
they
came
after
them
and
fortunately,
we've
been
able
to
start
our
family.
So
we
have
our
new
set
of
natives
that
were
adding
to
the
population.
We
have
two
kids
and
natalie
is
also
a
native
of
Aiken
I.
C
B
C
A
C
C
Takes
a
lot
of
organizing,
we
do
rely
on
our
parents
for
times
when
we
may
both
need
to
be
at
work.
You
know
when
the
daycare
hours
are
over,
so
we
have
a
great
support
system.
You
know
our
parents
you'll
jump
at
the
second
to
be
able
to
watch
our
children,
and
so
we're
very
thankful
for
that.
They
know
that
we
have
some
busy
schedules
with
new
Mary,
so
they're
willing
to
help
us
out
yeah.
B
We
have
a
great
support
group
with
her
fam
with
our
family.
Both
of
our
parents
really
do
help
us
out
a
ton
with
it.
I
work
majority
of
nights.
We
try
to
let
Natalie
have
the
nights
off,
so
she
can
be
with
the
kids.
You
know
as
long
as
I've
been
working
at
newberry,
it
really
has
been.
This
is
what
it
takes
to
be
able
to
support
our
family.
So
this
is
what
we're
doing
it's.
You
know
it's
a
lot
of
nights
and
weekends,
but
you
know
it's
all
worth
it.
Yeah.
A
A
B
Our
friends
are
very
as
as
long
as
we
have
a
very
tight-knit
group
of
friends
that
we
still
associate
with
all
the
way
from
elementary
school
high
school
that
we
still
talk
with
on
a
weekly
basis,
if
not
a
daily
basis,
and
as
long
as
I've
been
at
newberry
and
natalie
has
we've
known
each
other
and
been
married.
Our
friends
kind
of
saw
it
coming
a
long
time
ago,
and
you
know
for
them
to
finally
see
this.
This
accomplishment
that
we
have
we
have
gotten
to
in
our
lives.
It's
you
know,
they're
excited
for
us.
B
A
B
Funny
I
was
18
years
old.
Just
graduated
high
school
was
taking
a
lot
of
hands-on
kind
of
industrial
classes
in
high
school
and
realized
that
I
wanted
to
be
a
type
of
something
mechanical
I
wasn't
really
sure
what
it
was
going
to
be,
but
a
very
technical
person
when
it
comes
to
certain
things.
So
I
went
to
a
couple
classes
of
the
Career
Center
before
right
out
of
high
school
to
see
what
really,
what
I
wanted
to
do
for
at
that
time.
B
I
didn't
have
any
work,
I
needed
a
job,
Maggie
and
David
had
just
bought
new
bear
Hall
from
Sam
herb
and
we're
looking
for
people
to
work.
My
family
knows
the
sax
very
well,
so
I
literally
went
to
their
back
door.
18
years
old
and
Maggie
and
David
were
in
the
kitchen,
I'm,
not
even
sure
what
they
were
doing.
I
think
they
were
just
kind
of
hanging
out
I,
don't
think
they
had
any
events
going
on
and
then.
A
B
B
So
he
offered
me
a
position
to
be
able
to
manage
Newberry
haul
back
in
2006
and
I
asked
my
parents
if
they
were
okay
with
me,
not
pursuing
my
college
career
and
to
really
dedicate
one
hundred
percent
to
Newberry.
They
were
found
with
it.
They
backed
me
and
ever
since
then,
we've
just
been
developing
working
hard,
creating
things
making
new
friends
throughout
this
long
career.
That
I've
had
a
newbery.
A
You
know
it's
amazing
to
me.
There
are
so
many
television
shows
on
now
that
deal
with
with
cooking
and
the
chefs
and
things
like
that
and
then
in
high
school
now,
they've
got
culinary
classes
that
you
can
take.
I
visited
some
of
the
high
schools
in
the
area
last
year
and
it
was
amazing
the
facilities
that
they
had
I
mean,
like
full
professional
kitchen
set
up
and
there
for
them
to
get
a
hands-on
experience
with.
But
you
had
the
real-world
hands-on
experience
right
out
there
and
you
I
did.
B
A
B
And
Maggie
are
huge
impact
on
my
life.
There
really,
I
truly
still
feel
like
they
are
my
second
parents
and
I
still
talk
to
david
on
daily
basis
and
I
look
up
to
them
so
much
and
look
for
them
for
wisdom
and
knowledge,
but
David,
really
he
never
had
cooked
for
professionally.
He
just
cooked
because
he
liked
to
cook
yeah
and
they
got
into
the
catering
business
because
they
like
to
cook
and
they
like
to
hospitality.
B
B
A
B
A
B
You
can't
you
have
to
stay
as
flexible
as
you
possibly
can,
because
you
cannot.
You
can
plan
certain
things,
but
there's
other
things
that
you
just
have
to
be
willing
to.
Let
go
and
to
move
on
to
something
else
to
try
to
make,
because
everything
is
time-sensitive
and
we
try
to
get
as
quick
of
a
response
whatever,
maybe
for
any
situation,
especially
last-minute
jobs,
and
that's
something
that
Natalie
has
learned
and
has
been
adapting
to
really
well
that
you
can
plan.
But
you
can't
plan
too
much
because
you
got
to
be
spontaneous.
You
have
to.
A
Well,
one
thing:
I've
always
noticed
and
I
think
that
one
of
the
successes
for
for
a
business
like
new,
very
Hall
they've
been
around
for
so
long
and
been
a
vital
part
of
a
community
is
the
customer
service
that
goes
with
it.
I've
always
thought
that
the
way
that
you
you
and
the
staff
at
newberry
holly
have
approached
your
your
your
customers,
you
I,
guess
you
consider
them
friends,
many
of
them
that
it
was
always
a
great
thing,
because
you
made
people
feel
at
home.
You
don't
feel
like
you're
going
into
a
business.
A
C
A
B
A
B
Maybe
we
should
turn
in
yeah
whenever,
whenever
I
first
started
at
newberry,
it
was
a
very
small
operation.
It
was
Maggie
David
and
myself
ninety-five
percent
of
the
time.
So
we
had
to
do
everything
we
had
to
prep
the
food
we
had
to
clean
up
and
to
set
the
room
we
had
to
do
the
laundry
we
had
a
vacuum
clean
the
bathrooms.
B
We
did
it
all
from
start
to
finish
over
a
certain
amount
of
days,
so
that
mentality
has
always
been
in
me
ever
since
the
beginning,
so
I
instill
into
my
employees
that
you
really
need
to
have
your
hand
in
everything
and
don't
be
afraid
to
come
in
the
kitchen
if
we
need
help
or
then
at
the
end
of
the
night,
you're
going
to
be
running
a
vacuum
or
before
that
you
might
be
washing
dishes,
so
I
really
feel
like
as
long.
You
know
it's
almost
like
a
family
atmosphere.
B
Everybody
really
just
helps
out
everybody,
and
you
know
we.
We
have
a
happy
kitchen.
We
have
a
happy
facility.
Our
employees
are
all
happy
majority
of
the
time
not
under
stress,
but
that
really
adds
to
good
customer
service,
because
people
are
our
employees
are
happy
to
be
there.
It
makes
it
a
lot
better
on
the
front
end
when
people
are
having
a
good
time
yeah.
It's.
A
Funny
how
people
can
really
pick
up
on
a
vibe
if
things
are
not
going
well
behind
the
scenes
and
there's
chaos
and
things
are
not
going
well.
What
do
you
do
when
you
plan,
for,
let's
say,
150
people
coming
in
to
eat
and
all
of
a
sudden,
you
have
200
that
are
in
the
room.
How
do
you
handle
something
like
that?
It.
B
Has
happened
and
it
will
happen
again:
it's
not
fun,
but
the
first
thing
you
do
is
you
have
to.
You
have
to
keep
calm
keeping
control,
because
the
customer
doesn't
know
necessarily
that
that
certain
guests
might
not
know
that
there's
an
extra
50
people
there.
They
don't
know
that
they're
just
there
to
have
a
good
time
and
eat
food.
So
we
have.
We
have
had
to
redevelop
a
menu
at
the
last
minute
to
make
sure
that
we
have
enough.
So
if
we
have
to
pull
food
that
was
meant
for
another
job.
B
In
order
to
make
this
one
happen
because
we're
not
going
to
let
food
run
out,
it's
never
happened.
It
won't
ever
happen
because
the
last
thing
we
want
to
do
is
get
that
as
a
retrovirus
right,
so
keeping
calm
flying
by
the
seat
of
your
pants
and
stay
in
spontaneous,
like
I
said
before.
That
really
helps
you
kind
of
kind
of
get
through
those
situations.
When
that
stuff
does
happen,
right.
A
Some
members
of
our
family
were
in
the
restaurant
business
in
Columbia
and
when
we
lived
in
Columbia
we
we
got
called
in
occasionally
to
help
them
when
people
didn't
show
up
for
work.
So
my
wife
and
I
got
a
little
taste
of
the
restaurant
business
and
its
people
just
don't
have
any
idea
unless
they've
ever
worked
in
the
restaurant
business,
what
goes
into
preparing
meals
and-
and
it's
so
much
of
it-
is
dealing
with
the
the
health
and
well-being
of
the
people
that
you're
serving
and
making
sure
that
the
food
preparation
is
correct.
A
B
B
Whenever
you're
planning
for
200,
you
really
have
to,
you
really
have
to
start
planning
it
for
four
days
out,
so
we
sit
down
every
Monday,
myself,
Natalie
and
our
event
coordinator,
and
we
go
over
all
the
fine
details
that
we
can
get
from
the
week
prior
and
then
the
two
weeks
next
coming
up.
So
as
long
as
you're
planning
making
notes
and
even
for
events
that
happen
on
a
monthly
basis,
we're
making
notes
for
that
next
month
or
even
on
a
year
like
for
Christmas
parties,
we're
making
notes
for
that
next
year.
A
B
The
weather
is
always
so
nice
in
April
and
good
weather
usually
brings
a
lot
of
business
Christmas
parties
in
December,
and
we
have
wedding
season.
Wedding
season
is
always
good
for
us
right
before
it
gets
hot
April
May
June
are
always
busy
and
we
try
to
catch
our
breath
in
July,
usually
slows
down
a
little
bit.
August
is
always
busy
for
us
to
this.
C
B
A
I've
been
a
different,
you
know,
event
sites
and
all
of
a
sudden,
I
see
you
or
one
of
your
staff
pulling
up
and
getting
out
food
I
always
know
that
we're
going
to
get
something
good,
oh,
and
how
do
you
balance
all
I
mean
you
got
things
going
on
different
fronts?
It's
almost
like
working
two
different.
B
C
Yeah
Patrick's
great
at
scheduling,
he's
the
one
who
does
the
schedule
for
both
front
of
the
house
and
back
at
the
house.
So
he
knows
how
many
people
it's
going
to
take
for
any
of
the
jobs
going
on.
So
he
knows.
Each
person
that
is
on
schedule
has
a
different
schedule
of
their
own.
Whether
they
be
in
school
have
another
job
if
they
have
children
of
their
own.
C
A
C
B
You
better
take
that
way,
ya
know!
Well,
we've
I
feel
like
I'm,
not
sure
if
it's
crushing
on,
but
over
the
time,
I've
realized
that
you
need
to
have
one
person
that
filters
all
information
and
the
distributes
that
information
out.
That
person's
me,
so
everything
from
menus
to
price
points,
to
scheduling
to
food
ordering
all
filters
through
me
and
then
gets
distributed
out
to
our
event
coordinator
to
Natalie
to
all
the
other
staff.
B
B
Do
wintertime
and
summertime
hot
and
cold
is
really
our
balance.
We
try
the
only
time
we
ever
really
go
seasonal,
as
if
what
fruits
and
vegetables
we
can
get
in
fresh.
So
we
really,
you
know
we
try
to
stay,
we
stay
heavier
in
the
winter
and
we
stay
lighter
in
the
summer,
just
because
it's
hot
people
don't
want
pot
roast
in
middle
of
July,
because
it's
scorching
outside
and
get
a
heavy
meal.
B
B
And
I
have
developed
a
book
of
different
sauces
seasonings
marinates.
I
like
I
like
doing
sauces
because
you
can
take
the
same
dish,
the
same
piece
of
chicken
that
you're
serving
all
the
time,
but
you
can
change
in
so
many
different
ways
of
a
different
sauce
or
a
different
topping
or
a
different
seasoning
and
I,
like
messing
with
those
things,
I
think
it's
I
think
it's
pretty
neat
to
do
that
kind
of
stuff,
and
it
does
take
time
to
be
able
to
develop
those
skills
to
be
able
to.
B
A
A
B
Know
there
are
some
things
that
Maggie
and
David
had
created
and
they
were
Newberry
secrets
like
Maggie's
cookies,
though
milk
raisin
cookies,
we
still
serve
those
on
a
weekly
basis.
I
doser
that's
Maggie
shoot
as
Maggie's
ticket
I
do
give
insider
tips
to
people
whenever
they
say
they
came
for
the
weekend.
That
said,
that
dish
was
real
good.
Tell
me
about
it,
but
we
got
to
keep
a
few
secrets
on
our
side
to
stay
above.
The
competition
I
will.
A
A
A
B
We've
booked
out
weddings
two
years
in
advance,
we've
booked
out
christmas
parties
two
years
in
advance
before,
unfortunately,
it
looked
out,
funerals,
36
hours
in
advance,
Wow
and
then
we've
done
some
stuff
even
for
some
local
government
fundings
that
they
they
got
a
proposal
at
the
last
minute
and
they
wanted
to
have
a
celebration.
So
we,
you
know,
we've
done
food
for
a
couple
hundred
people
with
just
a
couple
hours
notice,
so
it
goes
back
to
that
being
flexible
as
flexible
as
you
can
be,
really
really
works
with
you
in
the
long
run.
B
A
B
Do
yeah
we
we
really,
if
you're
going
to
if
you're,
going
to
feed
a
hundred
people,
you
might
as
well
feet
200
people
right.
So
if
you
can
have
two
events
going
on
at
the
same
time,
it
really
works.
It
doesn't
affect
our
labor
as
much
so
if
we
can
have
two
events
going
on,
you
know
that
was
the
design
that
we
have
come
up
whenever
we
first
redesign
Newberry
was
to
be
able
to
do
two
functions
at
once.
B
A
B
We
do
we
do
everything
from
full-blown
breakfast
to
just
beverage
services.
Whenever
Jeb
Bush
came
right
through
they
didn't
want
to
feed
the
masses.
They
just
wanted
to
be
able
to
give
somebody
something
to
drink.
So
we
set
up
a
cookie
in
that
mix
and
tea
and
water
station.
So
we
do
what
we
do
it
from
every
extreme
look.
We
can
do
heavy
hors,
d'oeuvres,
all
the
way
down
to
beverage
stations
which
ever
truly
whichever
the
customer
wants.
We
can
do
it
well.
You've
had
enough.
A
This
being
a
political
year,
you
certainly
had
your
share
of
politicians
that
have
come
through
Aiken
and
have
used
newberry
hall.
Is
there
stop
so
to
speak,
and
I
tell
us
a
little
bit
about
that?
Is
that
a
difficult
thing
to
manage
the
security
that
comes
with
them
and
all
the
extra
crowds
and
things
like
that.
B
As
we
try
to
be
as
easy
to
work
with
as
possible,
so
whenever
we're
dealing
with
campaign
manager
and
stuff,
they
can
sense
that
as
many
people
as
they
deal
with,
they
can
sense
that
these
guys
are
going
to
be
easy
to
work
with.
I
can
tell
so
whenever
their
peace
of
mind
a
little
bit.
You
know
we
do
get
some
security
that
comes
through
there.
We
all
the
staff
knows
all
the
ins
and
outs
of
the
buildings,
so
they
give
them
quick
tours
they
set
up
in
their
positions.
B
A
It's
it's
obvious
that
when
people
come
to
aiken
like
that,
like
campaigns
that
from
out
of
the
state
that
are
national
campaigns,
that
the
that
newberry
hall
must
have
some
sort
of
a
national
recognition
that
people
call
and
say
hey,
can
you
you
guys
accommodate
us
and
you've
done
a
good
job,
you're
great,
on
crowd,
control
and
things
like
that.
You
have
all
the
the
latest
things
that
people
need.
A
B
We
have
dual
projectors,
which
means
we
can
show
two
different,
slides
and
turbulent
rooms.
At
the
same
time,
we
have
full
audio
visual,
we're
also
Wi-Fi
ready,
we
just
put
in
new
Wi-Fi
antennas,
so
we
can
have
120
high
speed
wireless
connections
at
one
time.
That
was
something
that
we
felt
like
we
needed
to
do
for
corporate
events
and
other
civic
groups
that
needed
a
lot
of
Internet
access.
A
B
B
So
we're
going
to
try
to
set
up
on
some
things
like
that
we
might
venture
out
to
start
doing
some
stuff
in
Augusta,
but
we
want
to
definitely
keep
that
hometown
small
business.
What
we
are
it's
our
roots.
We
have
a
small
facility
that
we
feel
like.
We
can
really
do
some
big
things
with.
We
hope
to
continue
that
same
tradition.
Just.
C
B
It
I
love
cooking,
not
only
for
for
our
livelihood
but
just
to
be
able
to
come
home.
Get
the
kids
mr
daughter,
who
is
for
will
get
up
there
with
us
on
our
Island
and
will
cook
will
cook
dinner.
We
love
it.
We
love
grilling
out,
we
love
frying,
we
love
smoking,
we
love
barbecuing,
we
just
I
enjoy
cooking.
She
enjoys
hanging
out
it's
a
good
time
for
us
to
relax
stay
in
our
element,
get.
B
Whether
or
not
she
she
falls
in
our
footsteps,
I
just
want
them
to
know
that
hard
work
and
dedication
can
get
you
a
long
way
in
life,
and
that's
really.
What
we
want
to
bestow
upon.
Our
children
is
hard
work
and
dedication,
and
that's
really
what
has
led
to
the
position
that
we've
been
offered
with.