Shelby Shopper Shelby NC
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Page 16 - shelby shopper & info - 704/484-1047 www.shelbyinfo.com Thursday, June 24-June 30, 2021 Once a horse barn, this 8,000 sq. ft. barn will be a gathering place for families and corporations to gather for events starting in September. This outside gathering space is perfect for weddings or events. By Loretta Cozart Last week, David and Marie Brinkley gave the Herald a tour of their new- est project, Turkey Ridge, a wedding and corporate event venue located at 4907 E. Dixon Blvd in Kings Mountain, on the right be- fore you cross Buffalo Creek going to Shelby. "About a year and a half ago we tried to buy this property, but the couple said the property had sold and they were moving to Florida. A short time later, the woman called saying that the guy who made the offer didn't have the money. So Marie and I bought it." roof, soffits, and siding. As the crew did the work, they kept telling me we should use the property for an event venue. So, I men- tioned it to Marie, and we made a trip to the property again to consider the idea," David said. "When we arrived, there were 40 wild turkeys in the field, along with other animals. The view from the back of the property is spectacular, so we decided to take the advice and make this a wedding and corporate event venue." The barn has an over- hang at the front, providing the perfect place for brides to get in or out of a vehicle during inclement weather to protect their dress. Be- fore you enter the barn it- self, the Bride's Room is to the left. Inside that space is ample room for the bride and bridesmaids to get ready. The space will have four vanities for hair and makeup, along with a full- length mirror to make sure everyone is picture perfect. Sofas for lounging and a private bathroom will fill out the space. The groom and his groomsmen will also have a space for dressing and preparing for the ceremony. "We planned the venue as if you were entering a church. At the front there are huge sliding barn doors and inside that will be wall of glass with doors to ac- cess the facility. When the bride prepares to enter, the barn doors will be rolled back and light will flood into the space as the bride makes her entrance," David said. "The bride can then walk through the venue and out the back where guests and family await her ar- rival." At the rear of the barn, a center aisle is flanked on both sides by stone benches for guests. The property has a gentle slope, allowing all guests a good view of the wed- ding ceremony. "We even have a place for those in wheelchairs to go so they will have an excellent view of the wedding ceremony," he said. Inside, the Brinkley's have thought of everything. "The caterer can enter the prep area directly from the outside. We don't have a kitchen but do provide an area where food can be warmed and staged before serving the guests," said Marie Brinkley. Inside the barn, there is ample room for a large re- ception. "The property here gets a nice breeze. If the front and rear barndoors are open, it is quite nice in here," David said. "There is plenty of room for 300 guests, a DJ, and a dance floor." "Things are coming along inside. I'd say we are about 70% finished," David said. "We are cladding the posts with reclaimed barn- wood we got from here in Cleveland County. We found huge oak barrels on a recent trip that we plan to use those in the décor." Outside, the couple is adding restrooms. "Our architect has designed a bathroom building for the guests. The bathrooms will be located to the left of the barn in a courtyard," added Marie Brinkley. "We are really excited to bring this venue to the people of Kings Mountain. There is nothing like it in the county and we hope people will consider it when planning their next wedding or corporate event." The Brinkley's have not yet begun taking reserva- tions, but more information will be shared as the project nears completion. Turkey Ridge event venue slated to open in September This reclaimed barn and property off Shelby Road, Hwy. 74 West, is David and Marie Brinkley's new wedding and event venue called Turkey Ridge. Photo by Loretta Cozart This is the artist's rendering for the bathrooms which will be built adjacent to the venue. Artwork provided (Ed. Note: The recipes in to- day's Cooking Corner are from ''100 Years in the Kitchen,'' a cookbook published by First Presbyterian Church.) STRAWBERRY SALAD Mary Shaw 1 pkg. strawberry jello 1 cup chopped nuts. 1 small can shredded pineapple. 1 pkg. frozen strawberries, thawed 1 container sour cream Divide first four ingredients mixture in half. Spread with sour cream. Pour second half over it and congeal. CHICKEN DIVINE Sylvia Neisler 3 or 4 chicken breasts 1 (10 oz.) pkg. broccoli spears ½ tsp. lemon juice SAUCE 1 can cream of mushroom soup. 1/3 cup mayonnaise ½ tsp. curry powder TOPPING ½ cup shredded Cheddar cheese ¼ cup breadcrumbs mixed in 1 tbs. butter. Simmer chicken in salt water until done. Debone. Cook broccoli according to package directions. Line casserole with butter. Put in broccoli (drained) and add chicken. Pour sauce over. Top with cheese and breadcrumbs. Bake at 350 degrees for 25 minutes. Serves 4. MILLION DOLLAR POUND CAKE Clara Rhea 1 lb. whipped margarine 3 cups sugar 6 eggs 4 cups plain flour, unsifted ¾ c. sweet milk 1 t. vanilla 1 t. almond flavoring or use more vanilla. Cream margarine and add sugar. Add eggs one at a time and beat well after each. Add flour and milk al- ternately. Add extract. Bake one hour and 45 minutes at 300 degrees. Leave in pan one hour before removing. Bake in large tube pan. BANANA PUDDING Jane King 3 small pkgs. Instant vanilla pudding 5 cups milk 1 small carton sour cream 1 large Cool Whip (leave some for topping) Bananas Vanilla wafers Mix first 4 ingredients and layer beginning with wa- fers, adding bananas, then pudding, etc. Place remain- der of Cool Whip on top of final layer of pudding.