Name: Mildred Huie Wilcox “Millie”

Family: Brother, John Huie; nephew, Wade Childress;  niece, Parmelee Childress Fox

Hometown: Albany, Georgia

Current Town: St. Simons Island, Georgia

What Years at UGA: 1948-1950, Kappa Kappa Gamma, SAE Sweetheart, President of Women’s Tennis Association

School/Degree: AB English Literature

Profession:

Fashion – Modeling in New York,  Rome  (2)

Art – Left Bank Art Gallery,  France and St. Simons Island,  Georgia

Represented 34 French artists and outstanding regional artists including Mildred Huie, my mother.

Book: Gone with the Wind (3) as couldn’t be more southern; Vichy France: Old Guard and New Order (1940-1944) by Robert O. Paxton

Magazine: Vogue, Time

Brand: Coca Cola

Fashion designer: Yves Saint Laurent

Interior designer: Cecil Beaton

Artists: Matisse, Georges Flanet, Joung Il Ahn and my mother, Mildred Huie

Chef: The chef at 21 Club on 52nd Street in New York when I lived there in the fifties and local private chef Adam Killgallon.

Historical figure: Catherine the Great, former Empress of Russia

Quote: 

Noblesse Oblige

Describe Athens: City of contrasts from the older Greek sorority houses to the international innovation surrounding campus and the city.

Restaurants: The restaurants are all elevated with the wonderful food but unpretentious.

Shops: Appointments at Five, friends with past owner Jenny Sligh’s and sister Shirley Sherouse and Jarrett Kemp’s family Marty Kemp and Jean Argo.

Athens/campus landmark: Georgia Museum of Art.

Memory while in school: Having a good time at The Shack at the SAE house.

Professor/class: My Algebra teacher was my favorite because on the final exam I wrote him a note and said I can’t answer that question but I can answer this one and he passed me.

Gameday ritual: We went to the SAE house before or after the game with our dates. (5)

Tailgate Recipe: 

Deviled eggs … I take them out of the boiling water, peel them and cut in half, mash the yolks up with half a stick of butter while hot, a tablespoon of Hellman’s or homemade mayonnaise, teaspoon of Dijon mustard, 1/2 teaspoon of artichoke relish, salt and pepper (more pepper than salt).