AUGUSTA — This rural town of about 3,000 may not be well-known for a certain kind of produce like its Three Rivers neighbors Bald Knob is for strawberries or Cave City is for watermelon, but everyone in this homey hamlet knows the Augusta Grill.
Centrally located on the main drag, the popular place has entertained residents for 23 of owner Butch Hurford’s 34 years in the food business. Open daily, the Augusta Grill delights customers with homemade meals throughout the day.
Hurford started in the restaurant business with another Augusta standard, The Chicken Shack, serving tender but crunchy fried chicken from his carefully devised “secret” recipe and now featured at the Grill as well.
“Even though everyone loves that chicken,” said his wife, Pat, “the fried fish and Butch’s Better Burger aren’t far behind.”
Butch and Pat both work daily at the grill, but recently, they were found preparing for an unprecedented weeklong vacation to visit Butch’s elderly mother in Detroit.
The couple have never taken a trip away at the same time. Usually, Pat and the staff are left behind to prepare the “made from scratch” favorites like the often-requested cheese dip, chili and daily lunch specials that the community has come to depend on.
“After 23 years, I feel like we deserve it,” Butch says, but each time customers drop in, he makes sure to remind them that the grill will be closed the next week. “Some folks eat all their meals here. I worry about them while we are gone.”
It is visually evident that the Hurfords appreciate and celebrate their loyal following.The walls of the quaint spot are adorned with customer snapshots, newspaper clippings of their achievements and handwritten thank-you messages tacked up alongside prized pictures of the couple’s five grandchildren.
Also included in the remembrances are articles about Butch’s award-winningamateur boxing team. He started his club more than 30 years ago when his son became interested in boxing, with Butch recruiting youth from the area and training them to excellence.
He recently returned from Arizona from a Native American Boxing Tournament with two champions representing the Augusta Amateur Boxing Club.
But the grill is where he spends most of his time.
Butch’s passion is his love for his loyal customers and for feeding fellow Augustans.
“He is always coming up with something new, wanting to be better,” Pat said of her husband, describing his recently added Butch’s Better Devil’s Delight, a spicy burger with the fixings, plus chili, cheese and jalapenos.
Here’s one of Butch Hurford’s recipes: BUTCH’S CHICKEN SPAGHETTI Ingredients: 3 cans cream of mushroom soup 3 cans cream of chicken soup 2 cans Rotel tomatoes 1 small can chopped black olives 1 can green English peas 5 cups cooked chopped chicken breast 1 quart cheese dip/sauce (Butch Hurford uses his secret dip, but jarred cheese sauce can be substituted.) 2-pound package spaghetti, prepared according to package directions and drained Directions: Lightly grease a 9-by-12-inch baking dish. In a large bowl, mix soups and vegetables well. Add pasta to the prepared dish, layer in chicken.
Pour soup mixture over pasta and chicken, and follow with cheese sauce. Bake at 350 degrees until hot and bubbling, approximately 30 minutes.
Three Rivers, Pages 48 on 07/26/2012