New owners say market is their 'dream come true'

By Jane Welborn Hudson
The Daily Reflector

Wednesday, June 18, 2008

Lopaus Point Market's new owners — Tony and Ginger Timms — have international resumes in the food and events industry.

Tony, who hails from London, England, and Ginger, who's from San Jose, Calif., have produced functions for royalty and presidents including Princess Diana and President George W. Bush. Tony served as the technical director for the 1997 Ryder Cup and the 2000 American Express World Cup. Ginger has catered for the late Pope John Paul II, the Dalai Lama and numerous Silicon Valley high-tech firms including Apple, HP and Autodesk.

They met at an industry conference in 1999 and joined their business endeavors under the name of Classic World Events in 2000. Together they produced and catered events for the White House, the American Cancer Society and the three international Astrobiology Conferences, whose attendees are key individuals responsible for the exploratory Mars missions.

The couple moved to Spain for three years to experience the European style of events, learning about the culinary techniques and flavorful menus of the Mediterranean region. From 2004 to 2006, they were consultants to the world's third-largest global marketing agency based in Germany and opened their new U.S. offices in Manhattan.

"Our careers were on an upward spiral, traveling nearly every week either to Europe or to the West Coast, when we decided enough was enough," Ginger said. The couple decided to relocate full-time to Chocowinity.

When they Googled "Greenville businesses for sale" and discovered that Stacie and Cliff Skinner were selling their popular Lopaus Point Market, Ginger and Tony knew that their event careers and love of great food and wines had finally found a new home — with little traveling involved.

"Never, ever did we expect to find our ideal concept of a small business we could settle into so quickly right in our own backyard," Ginger said. "We are so pleased with the progress the market has made in the last four months since we took it over."

Tony said, "To have a market cafe where our combined talents of culinary expertise and event design can be utilized every day is simply our dream come true."

Ginger and Tony have added variety to the menu while still promoting healthy-based fresh fare. The menu — soups, salads, sandwiches, entrees, appetizers, baked goods, desserts and dinners to go — is prepared fresh every day. Recipes are low-fat, low-salt and low-cholesterol yet flavorful.

Some of the newer items include Heather's Turkey Lasagna; Grilled Chicken Breasts with Avocado, Papaya, Red Pepper and Jicama Salsa; Atlantic Grilled Salmon with Balsamic Glaze; Pork Tenderloin with Mango & Citrus Sauce; New Red Potato Salad with White Wine Vinaigrette; Roasted Fresh Seasonal Vegetables; Black Bottom Cupcakes filled with low-fat cream cheese; All Natural Peanut Butter Cookies; Fresh Strawberry Cupcakes; and Summer Fruit Tarts.

The market also is introducing its own new line of Hors d' Oeuvres To Go, which will include Phyllo Triangles stuffed with Rosemary Chicken, Marsala Mushrooms or Sun-dried Tomatoes; Applewood Bacon-wrapped Sea Scallops; Fresh Cucumber Crowns with Smoked Salmon or Bay Shrimp Mousse; Continental Lahvosh Wraps filled with curry chicken and carrot salsa; Albacore Tuna or Hummus/Avocado and Red Pepper Spreads; Petite Carolina Crab Cakes with Lemon Dill Dipping Sauce; Chive and Sweet Corn Pancakes with Roasted Chili Sauce; Cashew-encrusted Chicken Skewers with Fresh Pineapple/Mango Slaw; Macadamia-Crusted Chicken with Yogurt Lime Dip; Mini Cranberry Orange Muffin Tops with Sliced Pork Tenderloin; and Herbed Goat Cheese Stuffed Mushroom Caps.

The retail area is newly stocked with hand-selected snacks, sauces, chocolates and culinary classics; gift baskets may be custom ordered.

International boutique wine selections change weekly, as well as the gourmet dips/spreads, homemade desserts and daily specials. Catering and box lunches are available.

The market's culinary team is lead by local Chef Heather Bonner, who the couple has known for three years, along with Martha and Violetta Zambrano, who remained onboard when the business was sold.

The market is being repainted in an ecological range of greens and beiges, along with other technology and lighting changes envisioned by Tony.

And soon, signs will be erected featuring the market's new name: Village Point Market.

"The new name of Village Point Market will be making its debut later this summer and we can hardly wait," Tony said. "It reflects not only the close knit community of Greenville itself but lends a universally recognized character of friendliness and comfortable atmosphere."

The market is at 620 Red Banks Road. Hours are 10 a.m.-7 p.m. Mondays-Fridays and 10 a.m.-5 p.m. Saturdays. Call 321-FOOD or visit the Web site www.lopauspointmarket.com