Stephanie Myatt is collecting manufacturer coupons for foods, cleaning supplies and paper goods to send to our troops and their families abroad. Myatt said that even expired coupons can be used for those in active duty.
If you can collect coupons like the many that come in the Sunday editions of the Observer, Myatt will make sure that the coupons get to the troops.
For more information, you can contact her at 803-548-6769 or at email@example.com. You can drop the coupons off at Carolinas Cornerstone Church at the corner of Gardendale and Dam Road, or contact me.
14,000 attend concert
Benton Blount and the 7 Miles Band of Nashville were the openers for The NewsBoys Concert at the Knights Stadium on June 28. About 14,000 attended.
The band is originally from Hickory, N.C., but has ties to the local area. Blount is married to the former Misty Bingham of Tega Cay. The band's name comes from the 24th chapter of Luke in the Bible. They perform at many church functions in the Carolinas and travel with bands such as The NewsBoys. They have a new CD out, and Blount will be releasing a solo CD later this year. Listen at www. myspace.com/7miles.
12-year-old on benefit stage
Tega Cay's “Smokin” Jake Haldenwang will be a special guest musician at the Charlotte Blues Fest on Saturday. The 12-year old has been playing in local events and for charity all spring and will be playing with Rusty Barkley.
Since Jake first started playing at McHale's Irish Pub on Gold Hill Road, he and his father, John, wrote and recorded a song that has hit WSGE.
The event is at The Visulite Theater, 1615 Elizabeth St. in Charlotte. Doors open at 2:30 p.m. Proceeds go to the Charlotte Blues Society. Details: www.charlottebluessociety.org.
Tony Lyons of Tega Cay is excited to be cooking for the grand opening of Steve and Kelly's Grille House. The new restaurant is at 2150 Gold Hill Road behind the Tega Cay Salon and Spa.
Lyons retired at 40 and went back to school. He graduated with a culinary arts degree from Piedmont Community College early this year, but has been cooking locally while in school.
The menu includes prime rib, a variety of oyster dishes, pasta, seafood, sandwiches, appetizers and salads. His favorites include a stuffed chicken and a crab and shrimp fondue.
The grand opening is scheduled for Wednesday.
Hours are 3-10 p.m. Monday to Thursday and 3-11 p.m. Friday and Saturday. The restaurant is closed Sundays.