(Prescott Valley - September 22, 2003) Augie Perry, founder and owner of Augie's Place restaurant, has had a second home in this area for many years, while opening and running several restaurants in the Valley, including Steamers Genuine Seafood, Stanley's BBQ and The Original American Grill. With his family's decision to spend more time in the Prescott Valley area, he decided to open a restaurant here. Why Prescott Valley? "Because this area is looking for growth, and is proud of it" says Augie. "There is a strong sense of opportunity, and the community is looking for something to reflect the up-tempo side of its personality. As the town is growing, people want to find entertainment, employment and education opportunities in their own backyard."

Augie's Place offers all three. Education comes into play in the extensive training for all employees. As physical construction began in early August, a professional service trainer also began preparing the employee training manual and operations handbook. These will become standards for service that is, "casual but not careless." Staff trained at Augie's Place will be qualified for service at any regional restaurant, and in many fine restaurants around the state as well.

Local Project Supervisor Don Kronsky is overseeing all of the construction. Under different employers, he has worked with the Fain Signature Group on this site for over three years, and likes it because he was involved in building everything except the theater. "I'm happy to see this Prescott Valley Town Center and entertainment center grow. I enjoy being involved because this is the biggest thing happening in Prescott Valley. It's going to leave its mark on the community." That enthusiasm is echoed by Josh Salicos from Tri-City Electric, who says, "We did the shells and interiors for all of these buildings. I like being able to go out with friends and say 'I worked on this building.'"

Three fireplaces in the bar, the private dining room and the patio will accent the rustic, Northern Arizona western theme, along with the Douglas fir bar- and table-tops which were part of railroad trestles long submerged under the Great Salt Lake. Walls will be decorated with cattle brands, art will reflect the contemporary West and Northern Arizona, and ledger stone, wrought iron, wall sconces and a beamed ceiling will accentuate the theme.

Augie Perry is making the restaurant part of the community in many ways. His hiring focuses on local talent, building a staff from Prescott Valley, Chino Valley, Mayer and Prescott. His personal concern for community support will be reflected in the paid time he offers employees to participate in community service activities for non-profit organizations. Gift certificates for Augie's Place were donated to fundraisers and charitable activities including Prescott Child Development Center, Boy & Girls Club of Central Yavapai, and PV Chamber of Commerce Community Builders. He is also supporting ten children's attendance at Friendly Pines Camp in early October.

Augie's Place opens on November 21, serving dinner on weekdays and lunch and dinner on weekends. It will be immediately available for holiday parties. Grand opening events will take place in January, after the holiday season. The Glassford Room, a private dining room, accommodates 35 people, and the patio can be made available for mixers and parties of up to 75 people. Overall, the restaurant can seat up to 164 people, with 20 seats in the bar. The feeling created in each area is that of a neighborhood restaurant and bar. Augie's Place will be open late to serve people after the movies, offering an appetizer menu, desserts, and drink specials.

Augie's menu includes dishes created specifically for Prescott Valley tastes, with standards such as prime rib, rotisserie chicken, salmon, steaks and chopped salad entrees. This familiar American fare will have up-tempo flavors that suit the Prescott Valley community. Augie's will be the only local restaurant that ages its beef in the traditional American style. Local produce and poultry will be used whenever possible. "Sassy desserts are a specialty," says Augie, as well as "unique whiskey drinks like sours, sangrias and even margaritas."

Contact: Kristin Jacobsen
Higher Power Marketing
(928) 775-9575

Kristin@higherpowermarketing.net

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