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Home for the holidays Celebrating the season with family, friends and food
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Sweet holiday treats
HOLIDAY 2014 Washington, North Carolina
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IN THIS ISSUE
FEATURES & DEPARTMENTS 20
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SHOPPING
HOBBY
HOW TO
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Gift of Giving: Selecting the perfect gift can be a gift within itself
AT HOME 20
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Holiday House: Cooke home holds collections of all things Christmas
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The entertainer: Throwing the perfect party, no matter the occation Sweet treats: Making homemade holidays merrier
NGTON GAZINE
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ON THE COVER
Publisher’s Note The Scene Advertiser Index Cast a Line Dining Guide Word on Wine Calendar Why I Love Washington
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Zia, the Leach family dog, gets into the spirit of Christmas at their West Main Street home. Y I MET M WHEN Read about the charms of this R AM FO CARE TE historic holiday home. CANCER E RST TIM See Less is more, THE FI on page 24. 4 • WASHINGTON THE MAGAZINE | HOLIDAY 2014
IN EVERY ISSUE
Tree time: From first cut to takedown, the anatomy of the Christmas tree
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Less is more: Elegance and warmth radiate throughout a West Main Street home
Toy trains: A winter dreamland for kids of all ages
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ting the Celebra h family, wit season d and foo s d n frie
Sweet holiday treats
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Creating memories
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ost of my Christmas memories are anchored by trees. There was always a tree, standing as a physical center of sorts for all the holiday seasons I’ve been blessed to celebrate. Their styles have run the gamut. Real Doulas Firs, pre-lit artificials. Their branches have held everything from elegant angel toppers to pictures of toothless grins framed by painted macaroni noodles. I love Christmas trees. I’ve always enjoyed picking them out and decorating them. As a child, I couldn’t wait to see what might be waiting for me underneath the tree on Christmas morning. As a father, I treasure seeing my boys enjoy that same experience. Reminiscing my favorite holiday moments, a tree was always in the background. But far more important are the people that made those holidays special and the true reason we celebrate the season.
nostalgia, their holiday home is sure to inspire holiday cheer. Welcome to the Cooke home on page 20.
❄ What kind of tree will you have this year? For tips on everything from selection to decoration, set up and removal, we reached out to some local experts for our Christmas tree how-to, starting on page 60.
Wishing you and your family a very Merry Christmas and a Happy New Year!
❄ Go home for the holidays with Mary Jane and Dennis Cooke of Cypress Landing. Nestled in
Ashley Vansant Publisher
❄ The historic home of Jimmy and Katerie Leach is inviting any time of year, but radiates even more warmth and elegance during the holidays. Explore the West Main Street home on page 24. ❄ Christmas is a time for toys. Toy trains, in particular, have a way of bringing out the child in people of all ages. The exhibit at Belhaven’s Old Town Hall is something to behold. Take a sneak peak on page 30. ❄ There’s a lot that goes into throwing the perfect party, especially when it comes to the holidays. Local wine and dinner clubs have mastered the art of entertaining. Learn how to pull of the perfect event from Kirk and Alexis Davis on page 36.
would love to hear what you think about Washington the Magazine. Email us at news@ Write We thewashingtondailynews.com or write to P.O. Box 1788, Washington, NC 27889. Letters chosen for publication to us may be edited for length and clarity. All submissions become the property of Washington the Magazine. 6 • WASHINGTON THE MAGAZINE | HOLIDAY 2014
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Ashley Vansant Editorial
David Cucchiara Jonathan Rowe Vail Stewart Rumley Contributors Kevin Scott Cutler Meredith Loughlin Jane Olsen Will Preslar Advertising Director Kathryn Powell Marketing & Sales German Llodrat Cecilia Prokos Distribution Sylvester Rogers Art Direction Ryan Webb Contact information Washington the Magazine P.O. Box 1788 Washington, NC 27889 Advertising inquiries 252-946-2144 Ext. 221 Subscriptions & change of address 252-946-2144 Washington the Magazine is published six times a year by Washington Newsmedia, LLC. Copyright 2014, Washington Newsmedia, LLC
OUT AND ABOUT
Smoke on the Water
THE SCENE
Washington’s annual barbecue cook off, Smoke on the Water, was launched with a Main Street “pig parade” before the cooking began, and continued into the night. This year, judges determined the best of the best in both the North Carolina Pork Council’s cook off and the North Carolina Barbecue Association’s state championship. The waterfront was crowded with barbecue lovers chowing down and watching events like dragon boat races and a fire engine pull. The event is organized by the Washington Noon Rotary.
Lisa Woolard and Steven Wood
Amy Lupton and Jean Thompson
Bill Sykes and Pam Anderson
Many-time barbecue champion Charlie Meeks
Stacy Drakeford and Tom Payne
Charlie Martin, Richard Jones, David Burke, Brownie Futrell and Spencer Stan
Mike Sloan, Laurel and Jule Mackenzie
Washington Mayor Mac Hodges
HOLIDAY 2014 | WASHINGTON THE MAGAZINE • 9
OUT AND ABOUT
Senior Fall Fling
THE SCENE
Local seniors gathered on the lawn outside the Grace Harwell Senior Center on Oct. 29 to celebrate a beautiful day, Halloween and the fall season at their fall fling. Music, games and a costume contest topped off a day full of fun.
Harlan McKendrick and Amy Brewer
Raymond Williams, Raymond Bailey and Dorothy St. Clair
Barbara Herring, Buck Frazier and Mary Tinsley
Loretta Bailey, Hattie Johnson and Sandra Bryant
Janet Loving, Larry Loving and Linda Ferguson
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Jim and Rose Andrew
Carol Duda (costume contest winner) and Jayne Baker
THE SCENE
OUT AND ABOUT
Historic Port of Washington Project The Historic Port of Washington Project exhibit kicked off on Oct. 23, with an opening reception at the Turnage Theater Gallery. A collection of all things local and maritime, including archival photographs and maps — the exhibit’s focal point was a mural of Washington’s waterfront circa 1880-1920. The mural was painted by artist Douglas Alvord, with the help of a lot of local input from local historians Whiting Toler and Ray Midgett.
Sharon Johnston and Brenda Mitchell
Judy Williams and Cindy Jowers
Douglas Alvord and Alice McClure
Ed and Shirley Mann
Glinda and Jack Hill
Bettie Bonner Bradshaw and Bev Walker
Paul Fontenoy and Ray Midgett
Marvin Alligood and Aaron Adams
HOLIDAY 2014 | WASHINGTON THE MAGAZINE • 11
OUT AND ABOUT
Terror at the Turnage
THE SCENE
A lot of thought, design and gory makeup went into the costumes that showed up to the inaugural “Terror at the Turnage: A Deadly Affair” held at the Turnage Theater on Halloween night. The fundraiser featured tours of the old vaudeville theater, a fortune teller and lots of food and beverages. A frightful success, indeed.
Shelby Bass and Faith Overton
Catherine and Neal Partrick
Deborah Carter and Rick Brass
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Hazel Arnold and Claudia Rush
David Carraway and Lisa Hodges
Christ and Cecilia Prokos, Janice LaBarbera
Debra Asprey, Wendy Cooper and Jayne Meisell
Teresa Cushing and Crystal Hardt
Michael and Kirsten McDowell
THE SCENE
OUT AND ABOUT
50th annual Fine Arts Show The Beaufort County Arts Council’s 50th annual Fine Arts Show brought many art lovers out to the Washington Civic Center on Oct. 15. With a guaranteed sales segment launching the show’s opening reception, the juried artists were in attendance, along with local collectors. The award winning works will be on display at the civic center gallery until Dec. 12.
Jeff Phipps and Jean Belote
David Branch, Becky Avery and Jeff Jakub
Beth Byrd and Alexis Sideris Davis
Carol Mann, Rima Jakub and Sally Scales
Howard Smith and Ann Hill
Cornell Morgan, Evette McGill and Cornell McGill
Mac and Lou Hodges, Dick Barber
Lynne Anderson, Monica Ferrari and Brenda Hughes
Joey Toler, Row Selman and Thomas Hannan
HOLIDAY 2014 | WASHINGTON THE MAGAZINE • 13
THE SCENE
OUT AND ABOUT
Humane Society of Beaufort County The 20th annual auction held by the Humane Society of Beaufort County was another rousing success for 2014. A silent auction, followed by a live one, was the evening’s entertainment at the Washington Civic Center. The auction is a local favorite and helps fund the spay/neuter program in Beaufort County.
Pat and Ron Beausoleil
Henry DeArcia, Brandi Hughes and Joseph Main
Jennifer Suniga and Tucker Talley
Frank and Candis Hanson
Chris Holland and Robin Dare
14 • WASHINGTON THE MAGAZINE | HOLIDAY 2014
Laurel Miller, Marty Paramore and Stacey Pack
Susan Oakley, Lyda Sims, Wendy Jackson and Marty Poffenberger
Tony Winstead and Joe Martin
Ed and Ellen Lubin
OUT AND ABOUT
THE SCENE Sarah Corey, Josie Garriss, Alyssa Edwards, Amber Alligood, Tianna Van Cura and Kara Hall
Damon and Christy Walcott
Christy Barndt and Justin Toomey
Doug Cutler and Beth Sloan
WHAT’S IN STORE
Gift of giving Written by JONATHAN ROWE PhotographY By WILL PRESLAR
Old Saint Nick Let Santa come down the chimney early this year. This Santa Claus figurine is perfect as a decorative piece or can even be appropriate for a gift item this holiday season. Find the figurine at Little Shoppes in downtown Washington. $40
Holiday Attire This Cashmere ‘topper’, offered in a variety of colors, is perfect to go with the most glamorous of outfits for parties and other attire appropriate for the holidays. Paired with this linked tortoise necklace by MollyBeads, it will be the talk of your home or office Christmas party. Find both at Bloom in downtown Washington. ‘Topper,’ $138. Necklace, $79
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Winter Wonderland Let this snow globe brighten you or your loved one’s spirits during the Holiday season. Perfect for a gift or decorative item during the holiday, this snow globe comes in many different designs for Christmas. Plated in sterling silver, this item can be found at Stewart’s Jewelry Store in downtown Washington. $50
Dawg-On Good Art This hand-painted dog board is a perfect gift for dog-lovers. Whether it be for decoration in your home or maybe to go in a veterinarian’s office, this gift will have its recipients howling praises. Find the dog board at Cottage Junkies in downtown Washington. $55
Festive Flair
Home For The Holidays Appropriate for family Christmas photos or that perfectly captured holiday memory, this picture frame will look great atop the mantle or on the wall in your home this Christmas. Find the frame at Nauti Life. $33.95
Those who don these festive pants to any Christmas party will be hearing praises this holiday season. Navy and green and stitched with holly leaves and berries, you can’t go wrong with these pants during Christmas. Find these festive pants at Russell’s. $169
O’ Christmas Tree Nothing says Christmas like cutting, trimming and decorating a Christmas tree. This sterling silver Snowflake ornament is perfect to put the finishing touches to any glowing tree. Find the ornaments, with no two alike, at Stewart’s Jewelry Store in downtown Washington. $225
HOLIDAY 2014 | WASHINGTON THE MAGAZINE • 17
Wa s h i n g t o n H a r b o r D i s t r i c t Holiday Events Beaufort County Arts Council Nov. 10 Jennifer Licko Band Celtic Christmas Dec. 6 Holiday Homes Tour HeART of the City Christmas Concert Dec. 12 Tar River Swing Band Christmas Show Dec. 14 Beaufort County Community Orchestra Christmas Concert
Visit www.beaufortcountyartscouncil.org or call 252.946.2504 for more information. Beaufort County Arts Council Turnage Theatre 150 West Main Street Washington, NC
18 • WASHINGTON THE MAGAZINE | HOLIDAY 2014
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AT HOME
Christmas ornaments abound at the Cooke house. Festive themes decorate the many trees throughout the home. 20 • WASHINGTON THE MAGAZINE | HOLIDAY 2014
The Cooke home in Cypress Landing beckons with Christmas cheer.
Holiday House Cooke home holds collections of all things Christmas
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Written by VAIL STEWART RUMLEY | PHOTOGRAPHS by MEREDITH LOUGHLIN
here are collectors: of stamps, of coins, of rare movie posters, of dolls — name the item, and there’s a collector out there somewhere. But rarely is someone’s treasured collection so readily shared with anyone who happens to be in the Christmas spirit as at the Cypress Landing home of Mary Jane and Dennis Cooke. Inside this holiday house, hundreds of Santas, still more snowmen and white and gold “snow babies” are on display. Entire miniature villages depicting the wonder of winter and
the holidays decorate all available surfaces, while thematically decorated Christmas trees sparkle with cheer. Outside, yards upon yards of lights are hung just so, the strands punctuated by red-ribboned wreaths. At night, the Cooke house lights up and traffic slows or stops at this tribute to the season. During the day, it’s not unusual for people to simply knock on the door and ask to take a peek inside, that’s how well known Mary Jane’s decorating is. She takes the season seriously. At the Cooke house, decorating for the holidays starts earlier than for most,
usually in September, though that doesn’t mean Cooke drops the ball on decorating for fall and Halloween. “I love to decorate — my dining room is always decorated for some kind of season,” she says. But Christmas is the showstopper. The process starts early, because turning the Cooke house into a Winter Wonderland takes a lot of work. While Mary Jane is setting up her collections and decorating trees, Dennis Cooke takes four or five days to string lights and wreaths on the home’s exterior. “He works at his own pace, but he’s very precise with his lights going HOLIDAY 2014 | WASHINGTON THE MAGAZINE • 21
White and gold snow babies make up another of Cooke’s collections, and add an adorable element to the home’s Christmas display.
around the house,” Mary Jane said. But the reason why the Cookes decorate to such a degree dates back to Mary Jane’s childhood. It’s a family tradition, onto which she’s put her own twist. “My grandmother always had a big Christmas party growing up,” May Jane said. “I always try to do the same with my grandchildren.” Now, the Saturday after Thanksgiving is reserved for the family Christmas party — complete with a real Santa Claus — a party to which neighbors, and their children and grandchildren, are invited to help launch the season.
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Confronted by so much evidence of Christmas spirit, one can’t help but catch it: there are the Dickens villages Mary Jane began collecting in the 1980s; the Santa collection, which includes a Santa in his sleigh that belonged to Mary Jane’s grandfather when he was a child; festive ornaments and collectibles, many of which have been passed down through family — all topped off by a soundtrack of Christmas music. “It really feels like Christmas in my house — that’s what a lot of people say,” Mary Jane says. Though the couple heads north
to Virginia from their Cypress Landing home of 16 years to celebrate Christmas with more family, until they go, the place is a beacon of holiday cheer. Once the holidays are over, equal time is spent packing everything up for storage. And where does it all go? “I have a huge attic. If I didn’t have that, I’d be in trouble,” Mary Jane laughed. Friends, family, neighbors, even strangers passing by, however, are glad the Cookes go to the trouble every year to spread a little bit of their holiday cheer.
Top left, clockwise: Mary Jane Cooke began collecting Dickens villages in the 1980s, but she comes by the holiday decorating naturally — it’s a family tradition; A life-size Santa watches over a cache of toys, just one of hundreds that can be found at the Cooke home, many of which have been passed down through family; Left: Memories of Christmases past decorate the Cooke home. Here, Mary Jane visits with Santa as a child. HOLIDAY 2014 | WASHINGTON THE MAGAZINE • 23
AT HOME
A live tree from Petals & Produce is framed by original nine-foot pocket doors, one of the many distinctive details of the West Main Street home.
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Less is more
Set back from West Main Street, the Leach home has interesting features: an understated Italianate style combined with an off-center entrance.
Elegance and warmth radiate throughout a West Main Street home Written by VAIL STEWART RUMLEY | PHOTOGRAPHS by MEREDITH LOUGHLIN
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n a stretch of West Main Street where one historic home after another captures the eye and refuses to let go, the Leach house is often overlooked. Set back from the street in the shadow of towering trees, its external beauty can be compared to that of the dowager — understated and graceful, contained. But the
beauty she once was still exists. All one has to do is take a closer look. “This house is like an older lady: she’s had a lot of attention, a lot of makeup,” says Katerie Leach. She and her husband Jimmy sit in a sunroom that doubles as a den, where an explosion of sunshine is tempered by canvas drapes. It’s a comfortable room and one that’s lived in — a place to put up one’s
feet and watch the birds flit through an enormous magnolia outside the tall 14-paned window panels encompassing three of the room’s walls. The couple didn’t set out to purchase the home known as the Shepherd-Brown-MacLean house. In fact, they’d planned to “retire” to a condominium in the Washington Harbor complex at the western HOLIDAY 2014 | WASHINGTON THE MAGAZINE • 25
Zia is the “Queen” of the Leach household. Here she naps on her sunroom chair in Christmas regalia.
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With its coffered ceilings and tall wainscoting with plate racks, tempered by the Leach’s art collection, the dining room is a unique blend of formal and informal.
end of Main Street. But when the property became available, they snatched it up and haven’t regretted it since. “I have always loved this house. I don’t know why,” Katerie says, taking in the details of the rooms within view as if trying to see them from an outsider’s perspective. “You walk into it and you feel welcome.” Welcome, yes. Surprised, as well — simply because the street view gives no inkling to the interior. Yes, the home is typical of Southern architecture in the wide central hall with its dogleg staircase, in the spacious rooms and high ceilings that might tease a river breeze to enter on a warm day. Once inside, the details take over. So many
draw the eye: the six-foot transom window and sidelights framing the front door with sunlight; subtle and sinuously curved stair brackets and banisters; nine-foot original wood pocket doors separating entry hall from living room, living room from dining room; chin-high wainscoting topped with plate racks in the dining room; coffered ceilings in the dining room and sun room — the list goes on. If that’s not enough to keep one visually occupied, there’s more: art, and lots of it. Katerie’s own recognizable work is there, certainly, amidst the work of many other award-winning North and South Carolinian artists. She is both a painter and a collector: a
Mary Whyte hangs above an antique bureau; a Richard Fennell above the living room fireplace; fellow Washingtonian, and American Watercolor Society signature artist, Pat Holscher’s work has vivid presence. Color abounds. In rooms that should be formal, so much color makes them less so — makes them dynamic and warm and, indeed, very welcoming. With so much to look at, it’s no wonder that when it comes to decorating for the holidays Katerie doesn’t go overboard. She’s goes natural. Poinsettias, greenery from the yard, holly from the tree out back, blend and underscore what’s already there. “I like natural. And I’m a HOLIDAY 2014 | WASHINGTON THE MAGAZINE • 27
A Moravian chandelier, passed down through Katerie Leach’s family, makes every day a holiday. The satellite Christmas tree is as festive as it gets, however, with colorful running lights that serve to “distract from cooking.” 28 • WASHINGTON THE MAGAZINE | HOLIDAY 2014
minimalist. I think less is more,” she says. The natural approach pays tribute to this home that according to one source, was built near the turn of the 20th century; according to another, was the birthplace of George H. Brown in 1850 — Brown, a former North Carolina Associate Justice, for whom Washington’s library is named. Take a trip down the basement stairs, however, and one’s opinion about the home’s age might be swayed by the sheer size of the beams supporting the structure: they’re massive, edging up to a foot square; their origins likely in Washington's shipbuilding past. There have been changes made to the home over the years: a modern kitchen was added on to the back of the house; the rooms mirroring the living and dining room on one side of the central hall were restructured as a master suite and sitting room on the other. But the new construction blends with old, a testament to the work of Washington builder Danny McNeill. For Katerie, the house she and Jimmy have called home since 2011 has a special, historical, meaning, as well. Many, many years ago, her father traveled all the way from Tarboro to court one of the MacLean daughters. She likes to think of him as a young man, cooling his heels, awaiting his date in the same hall she walks through every day. “It’s a neat house. It’s got a lot of history,” she smiles. “Sometimes I wish it could talk.”
HOLIDAY 2014 | WASHINGTON THE MAGAZINE • 29
HOBBY
Toy trains A fisherman casts his line out into the Pungo River, reflecting one aspect of the Beaufort County way of life.
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Onlookers marvel in the dim glow of Belhaven’s Toy Train Exhibit, which includes 80 houses and structures, nine animations with push button activation, five bridges, 70 cars, trucks, planes and boats, approximately 200 figures and over 200 trees, bushes and hedges.
A winter dreamland for kids of all ages
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Written by JONATHAN ROWE | PHOTOGRAPHS by DON STARK
he room is prepped. The track is laid. And after several stages of elaborate wiring and decoration, Belhaven’s Old Town Hall becomes a winter wonderland of winding train tracks as children of all ages have 23 days to a mass around the 300-square-feet of locomotive bliss that is Belhaven’s Toy Train Exhibit. What spawned from an idea to add to Belhaven’s Christmas festivities — mainly, its Christmas parade — as well as use the town’s Old Town Hall that was evacuated after Hurricane Irene in 2011, has grown annually into a popular spectacle throughout the county and surrounding areas during the holiday season. As a main member of the group who heads the project, Don Stark, who trades his time between Belhaven and Washington, Penn., says he likes it to look a little different every year. Last year, the display
included approximately 80 houses and structures, nine animations with push-button activation, five bridges, 70 cars, trucks, planes and boats and approximately 200 figures and over 200 trees, bushes and hedges. But no matter the variation, it is a joy that brings generations together. “And that’s the thing for me — this brings out the little kid in all of us,” Stark said. “And you watch the grandparents and they’re talking about, ‘when I was a kid,’ and all that. It brings generations together.” With a little more than 200 feet of track, a new ball park, amusement park, and circus and around 30 feet by 12 feet — at its widest — of shrubs, trees, sidewalks, streets, churches, stores and other buildings, the display is a project that takes Stark and his team, a core of six main workers and six decoration personnel, several weeks to complete. And this year’s display will be bigger than last year, according to Stark. After HOLIDAY 2014 | WASHINGTON THE MAGAZINE • 31
Four different train systems on more than 200 feet of track circle the display, which is around 30 feet long by 12 feet, at its widest.
laying the track and checking the trains for any malfunctions, the group then begins to create the wonderland that will go on display for all to see, Stark says. Stark’s wife Marjorie, a member of the group’s decorating team, says the stages of development for the exhibit are a step-by-step process that can be quite an interesting undertaking. “It’s interesting how it progresses to reality,” Marjorie Stark said. “You start with the tracks and then you go to the houses and then you do the streets and then you add the little stone paths and the trees and, until you’re actually done, you don’t realize how much of a difference each stage makes in the development of the display — the 32 • WASHINGTON THE MAGAZINE | HOLIDAY 2014
stones, the trees, the lichen, the people…” “The little bushes and shrubs and all that,” finished Don Stark. “And that really makes it interesting.” But the layout of the display isn’t formulated completely at random, both say. As residents wander around the push-button display, they will recognize several stores, shops and buildings — St. James Church, Spoon River, Riddick and Windley, all in Belhaven, just to name a few. “We try to rename things so they have a local flavor,” Don Stark said. “And we try to pick things that go with that so it’s not an exact replica of Belhaven, but it kind of reflects the character.” And the exhibit reflects more
character than some may realize. The truth is, trains were a pivotal element of the town’s history — one reason the display is particularly appropriate. “And that’s what built Belhaven — the Pungo River and access to the trains,” Don Stark said. “They brought the logs in and took the farm produce out and shipped it up to Norfolk.” Though most today aren’t accustomed to experiencing trains — real-life or toy — like those of the early modern era were, all who visit the display will not only see four different train systems in operation, but they will also hear them, Stark says. The display includes several interactive features, including a coal loader, a water tank for which a spout
The exhibit, assembled by a core of six main workers and six decoration personnel over a period of several weeks, is popular among community residents and visitors alike.
HOLIDAY 2014 | WASHINGTON THE MAGAZINE • 33
Some of the exhibit’s structures and buildings have been designed to reflect businesses, stores and other entities in the Belhaven area.
lowers when a button is pressed and other moving parts, which together create a sound similar to that of a real railroad coming through the Old Town Hall, Stark says. “There’s a lot of wiring so that various accessories can be operated by children whenever they come up and push the button, and they see something happen,” Stark said. “We’ll have things that buzz, things that’ll flash — and there are lights in the houses, there are streetlights, there are lights and buzzers and things that make noise — there’s lots of noise. As trains are running, there’s lots of noise because the trains themselves are really heavy and so as they’re going over the
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track, it’s just like a railroad coming through your house. It rumbles and roars and then when we get all four trains running you can hardly hear yourself talk. It’s fun.” And fun is an understatement for Stark. For him, it’s a passion — a passion that he and his wife, along with the rest of the group, share with residents and visitors alike. “It’s really a passion,” Stark said. “It’s so interesting on so many levels. I always think of the kids. I always think of my fascination when I was a kid watching a train running around in a circle — it was exciting — and every Christmas was like that. A lot of these kids have never seen anything like this before. It’s
a hobby that’s big in the Pittsburgh area particularly, but there are a lot of collectors around here who are passionate about toy trains. And it’s surprising how many people come and say, ‘I used to do this train and that train,’ and, ‘I’ve got this one up in the attic.’ It brings back those memories — those Christmas memories — and that’s what it’s about. It’s about making memories — making new memories for these kids and reliving some old memories with these adults.” “And this is our gift to the town,” added Marjorie Stark. And that gift is much appreciated and admired throughout the community. A local artist, Nancy
Jones, recently contributed a 12-foot mural to complement the exhibit, which will debut at this year’s display, Stark says. “One of the exciting things for us is how much good support we’ve had from the community,” Don Stark said. “This is not just our thing — this has become a community thing. We have the people who have volunteered, we’ve had people who’ve given donations, the town has been very supportive — Adam O’Neal and the town council have been very supportive, and we really couldn’t do this without a good place to show that [the exhibit]. It’s the perfect place.” The exhibit will open on Dec. 5, from 1 p.m. to 4 p.m., which is more or less a preview day, Stark says. The grand opening will occur on Dec. 6, from 1 p.m. to 4 p.m. and after the town’s Christmas parade until 8 p.m. Following its grand opening, the display will be open Fridays, Dec. 12, 19 and 26, from 1 p.m. to 4 p.m. and 5 p.m. to 7 p.m., as well as Saturdays and Sundays, Dec. 13, 14, 20, 21, 27 and 28, from 12 p.m. to 5 p.m. However, the group offers special arrangements for school groups throughout the week. To schedule a special arrangement to see Belhaven’s Toy Train Exhibit, call Don Stark at 724-263-4062.To see more of Belhaven’s Toy Train Exhibit, visit youtube.com/ toytrainsofbelhaven or facebook. com/toytrainsofbelhaven.
HOLIDAY 2014 | WASHINGTON THE MAGAZINE • 35
LET'S EAT
Holiday decorating is a breeze with native greenery plucked from local yards. All it takes is greenery (like ivy and magnolia leaves), with a splash of color (like holly berries)
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The entertainer
Entertainment and education—here, Alexis Davis explains the origins of the wines she selected for a sit-down dinner for 20.
Throwing the perfect party, no matter the occasion STORY AND PHOTOGRAPHS by VAIL STEWART RUMLEY
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t’s an art. It’s timing. It’s planning and preparation to ensure all goes off without a hitch. ‘Tis the season — to be entertained and to entertain. For those who have entertaining down pat, that holiday get together is a breeze. For those who don’t, if you’re not prepared, any party can become the ultimate holiday downer: a flop. “You have to actually enjoy
it,” said Alexis Davis. “The most important thing is that your guests feel comfortable and if you’re running around stressed, they’re not going to be comfortable.” Davis is three days out from a hosting a sit-down dinner for 20 people, her turn at hosting a monthly event held by a wine and dinner club to which she and her husband Kirk belong. Each couple, or singles paired into teams,
supplies the wine and the meal. Complex courses or simple makeahead appetizers, it’s their choice which way to go. For Davis, a former pastry chef and high-end restaurant owner, elaborate meals that rely on perfect timing and service are no problem. But it’s not for everybody. Luckily there are many options when it comes to holiday entertaining and some great tips as to how to pull off the perfect event. HOLIDAY 2014 | WASHINGTON THE MAGAZINE • 37
Wine tastings make for great and fun holiday gatherings.
Appetizers vs. the sit-down meal
Appetizers
For those weighing whether to go with appetizers or a sit-down dinner, one does not necessarily mean less work than the other. “It depends on the dinner and the appetizers,” said Davis. A constant flow of appetizers hot from the kitchen can be a lot more challenging than a simple meal. An elaborate fivecourse meal can be a lot more challenging than a simple buffet of appetizers. The choice is up to the host — and how much help they’d like to bring in.
“When I did catering, people would call and say they just want something easy, say seven appetizers,” Davis said. But appetizers are not necessarily easy. If the choice is passed hors d’oeuvres, Davis suggests bringing in help, but a more laid back approach to entertaining can take the burden off the host. “Most appetizers can be done ahead,” she said. A fresh veggie tray, a fresh fruit tray, added to a few other heavy
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hors d’oeuvres, and the party is complete — and those watching the calories will have options, too. “One or two dips and spreads, and those will take care of themselves,” she said. Two or three hot hors d’oeuvres, like meatballs, that can be set out in chaffing dishes will give partygoers plenty of options that will leave them walking away satisfied. Sit-down dinners Sit-down dinners can be as easy or as complicated as you make
Dinner is served. A fun item to give guests is the full menu so they can look forward to what comes next.
A good host sends guests off with a take-home reminder of their evening out. In this case, Davis gifted to guests honey produced by husband Kirk’s beehives—which also double as place “cards” at the dinner table.
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“ We’re just a bunch of people who like to eat and drink.”
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people
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Having little eats scattered about the party ensure that no one goes hungry. Pictured are Amy Lupton’s award-winning cheese straws and cheddar cheese imported from England.
them. A simple meal along the lines of salad, lasagna, bread and dessert can make for a relaxed atmosphere, where everyone, including the hosts, can relax and have a good time — and many times that’s more important than impressing guests with culinary skills. “If it doesn’t come naturally, then pick a menu that won’t stress you out,” Davis says. Davis said one of the most important things about sit-down meals, especially those with several courses, is to not overwhelm guests with too much food — finding the balance is the ideal way to go. (Serving bread early on can be too filling.) As far as entrees go, it’s also important not to do dishes up too much — which is hard not to do if one has the culinary chops to pull it off. “I pick out one thing and plan the rest of (the dishes) around it,” Davis said. “Visually you want interest, but complementary items that don’t compete.” Aesthetically, pick out different colors and shapes to appeal to other senses besides the taste buds. When to ask for help Whether a party comes off without a hitch, or doesn’t, is all in the planning, according to Davis. But there are certain times when help is necessary. “If you don’t have glasses to wash, you don’t need
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help,” she laughed. More casual get-togethers may just require a few trips out to the garbage can, but if plates and glasses are in use, a host should seriously consider bringing in outside help. “It’s worth it to spend a little money for someone to do the dirty work,” she said. And it’s not difficult to find help — asking around at local restaurants, or among favorite servers, will always turn up those in the market for side jobs. For those serving adult beverages, whether beer, wine or mixed drinks, hiring a bartender for the night is a great investment. Anyone can do it We’ve all been to the perfect party: whether elaborate or simple, the host makes pulling it off look as natural as breathing. Many walk away satisfied, yet mystified. “People say to me all the time, ‘I can never do that,’ but that’s not true,” Davis said. “You just have to give yourself plenty of time in advance to find something that works for you.” Prepare in advance Leave as little to the last minute as possible. Get help when needed. And that perfect holiday party will be yours.
Pork Tenderloin — with Berries, Almonds and Balsamic Vinegar Dinner for two, or 20? Alexis Davis is a gourmet chef who reached back through the centuries to create a old-world European meal for her recent wine and dinner club event. The pork tenderloin sauce calls for elderberries (can be substituted with blueberries) and coupled with sautéed broccoli rabe and couscous, creates a plate full of color and deliciousness. The Queen of Sheba Torte is an old, and rich, recipe that topped with fresh whipped cream and cherries, will delight anyone with a sweet tooth. Davis generously shared her recipes, including that for keftedakia — which she grew up watching her grandmother make. Preparation might be a little time consuming, but well worth it for these melt-in-your mouth Greek delicacies. Try these recipes for a fantastic sit-down dinner for two, or like Davis, for 20.
2 pork tenderloins (about 1 ¼ pounds) 3 T. of olive oil 3 T. of unsalted butter ½ cup of red wine salt pepper 4 tsp. sugar pinch of cinnamon 2 ½ T. balsamic vinegar 2 T. very finely ground almonds 4 T. elderberries or wild blueberries 2 T. capers
Trim the pork tenderloins of fat, then cut them across in half, if necessary, so that they will fit in a large sauté pan. Heat olive oil and half the butter in the pan and add the pork. Sauté until brown on all sides. Bring the wine to a boil in a separate small pan and pour over the meat with 2 tablespoons of hot water. When the liquid has come back to a boil, add salt and pepper. Turn the heat down so the liquid will just simmer, cover the pan tightly and coo for 20 to 30 minutes until the pork is done. Remove the meat fro the pan and keep warm. Add the sugar, cinnamon, vinegar, almonds, berries and capers to the pan and cook, stirring constantly, for 2 minutes. Break the remaining butter in small pieces and add gradually to the sauce while gently swirling the pan. Slice the meat, not too thinly, and return to the pan for 2 minutes to absorb the flavor of the sauce. Transfer the contents of the pan to a heated oval dish and serve at once.
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Keftedakia — Spiced Meat Rolls in Phyllo Pastry (yield: 10-12 rolls) Filling:
Wrapping:
Assembly:
1/2 c. pine nuts 2 tablespoons olive oil 1/2 lb. lean ground beef 1/2 lb. lean lamb, ground or finely diced 1 medium onion, finely diced 2 garlic cloves, minced 2 T. tomato paste 1 t. ground cinnamon 1/4 t. ground cumin 1/2 t. curry powder 1 t. brown sugar 1/2 t. sea salt or to taste Fresh ground pepper to taste 1 T. chopped fresh or 1 T. dried oregano 3 T. chopped fresh parsley 1/2 c. dry bread crumbs 3/4 cup finely shredded sharp, hard cheese such as asiago or kasseri 1 egg, lightly beaten
1 stick unsalted butter, melted; 1/2 cup olive oil; 1 packet (about 20 sheets phyllo pastry sheets, thawed (if frozen) overnight in fridge
Place a sheet of phyllo dough on a clean, flat surface with the shortest side facing you. (Keep the remaining phyllo covered with a moist towel until ready to use.) Lightly brush the phyllo with the butter mixture and cover with another sheet.
Heat a very large, heavy skillet to mediumhot. Add pine nuts, shaking frequently, until fragrant and golden, about 1-2 minutes; set aside. Add oil to same pan and heat until oil shimmers. Add onion. Cook for 2-3 minutes until onion begins to soften. Add minced garlic. Saute for an additional 1-2 minutes. Increase heat to high and add lamb and ground beef and brown well (8-10 minutes). Add tomato paste, spices, oregano, sugar, salt and pepper, and simmer for a few minutes more. Remove from heat and allow the mixture to cool. When cool to the touch, add the eggs, bread crumbs, cheese and parsley and mix very well.
Brush the phyllo lightly with butter mixture. Spoon about 1/3 cup of the beef mixture about 2 inches in from the nearest edge of the phyllo and leave 2 inches of spaces on either side of the meat (it should be a cylinder of filling similar to a cigar).
In a small bowl, whisk together the melted butter and olive oil.
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Fold in each of the long sides by 2 inches, overlapping ends of filling. Beginning at the edge closest to you, fold the phyllo over the meat mixture. Continue rolling the dough away from you as you form a roll. As you reach the end, brush edge with butter mixture. Fold the roll over this final bit of dough to seal it. Place seam side down on a baking sheet. Repeat with remaining phyllo and filling. Rolls can be baked immediately or frozen. If frozen, do not thaw before baking. Before baking, brush the tops and sides of each roll with butter mixture. Bake at 350F for 20-25 minutes or until golden brown.
Reine de Saba (Queen of Sheba) Torte For the cake:
To make the cake:
3 ounces semisweet or bittersweet chocolate 1 ounce unsweetened chocolate 1/3 cup almonds 1/2 cup plus 4 tablespoons granulated raw sugar, divided 1/2 cup unsalted butter, at room temperature 3 egg yolks 3 egg whites 1/4 teaspoon cream of tartar pinch of salt 2 tablespoons rum or strong coffee 1/4 teaspoon almond extract 1/2 cup cake flour For the icing: 2 ounces semisweet or bittersweet chocolate 1 ounce unsweetened chocolate 2 tablespoons dark rum* pinch of salt 6 tablespoons unsalted butter, at room temperature
Place chocolate in microwave-safe bowl. Melt at half power in 30-second increments until chocolate melts when stirred. Keep in mind that the melted chocolate needs to be warm when it's added to the other ingredients. Preheat oven to 350°. Grease an 8-inch round cake pan. Place almonds and 2 tablespoons sugar in food processor. Pulse until almonds are very finely ground. Beat butter until light and fluffy. Add 1/2 cup sugar and beat for 1 minute. Add egg yolks, and mix well.
almonds. Stir in about a quarter of the egg whites. Working quickly, gently fold in remaining egg whites, alternating with flour. Transfer batter to prepared pan and smooth evenly. Bake 25 minutes or until a pick inserted 2-3 inches from the edges comes out clean. The center should move slightly when the pan is shaken. Do not over-bake! Cool in pan on wire rack for 15 minutes. Then, transfer cake to wire rack and cool completely. To make the icing:
In a separate bowl, beat egg whites until foaming. Add cream of tartar and salt. Continue beating until soft peaks form. Gradually add 2 tablespoons sugar, and continue beating until stiff peaks form.
Place chocolate in microwave-safe bowl. Melt at half power in 30-second increments until chocolate melts when stirred. Stir in rum. Beat in salt. Then, beat in butter, 1 tablespoon at a time, until smooth. Place over cold water or refrigerate until firm enough to spread.
Stir melted chocolate and Kahlua into butter mixture. Stir in almond extract and ground
Pour icing on top of cake and spread over top of cake.
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ADVERTISER INDEX 692 Olive, 57 Allstate Insurance/Ryan Whitford, 64 Andrea Heekin/CBCRR, 19 Athletic Edge, 28 Aurora Fossil Museum, 5 Beaufort County Arts Council, 18 Beaufort County Community College, inside back cover Brenda Evans/Century 21, 8 Coastal Carolina Regional Airport, 46 Coastal Insurance, 51 Coldwell Banker Coastal Rivers Realty, 15 Cottage Junkies, 57 Dellinger’s Pawnbrokers, 19 Diane Edwards/CBCRR, 19 Dr. Lee Lewis, DDS, PLLC, 35 Eastern Dermatology & Pathology, 46 Edward Jones/Kelly Crisp, 58 Electronic Solutions, 57 Executive Personnel Group, 64 Eye Care Center, 65 Farm Bureau Insurance, 65 Feyer Ford, inside front cover First Bank, 18 Gail Kenefick/CBCRR, 49 Gerri McKinley/CBCRR, 49 GoldenWay Home Care, 49 Gregory Poole Equipment Co., 5 Inner Banks Artisans’ Center, 19 Jack’s Tavern at Fiddler’s Green, 48 Lone Leaf Gallery, 28 North Carolina Estuarium, 5 Pair Electronics, 46 Ridgewood Rehabilitation & Living Center, 8 Scott Campbell, Alexis Davis/Century 21, 35 South Market Antiques & Little Shoppes, 19 Southern Nest Antiques, 19 State Farm Insurance/Mauri Evans, 28 Stewart’s Jewelry Store, 7 Tayloe’s Hospital Pharmacy, 51 The Rich Company, 3 The Tavern at Jack’s Neck, 48 Vidant Health, back cover Vidant Wellness Center, 8 Washington Yacht & Country Club, 48 Zaxby’s, 49
CAST A LINE
The Stripes of Winter Written by CAPT. RICHARD ANDREWS
W
inter brings a unique beauty to the Pamlico. The stark backdrops contrast nicely with the bright orange sunsets. Winter also creates conditions ideal for fishermen in search of schooled up striped bass (stripers) or "rockfish", as they are locally known. Along with speckled trout, flounder, red drum and a host of other species, the Pamlico hosts excellent numbers of juvenile stripers. Stripers spend their early years in the river before reaching adulthood and migrating out to the ocean. When the other species are hiding, the stripers always have a way of showing up to the party in full force. Anglers consistently catch stripers up to 30 inches with an occasional 30-35 inches or larger landed. My personal favorite method for catching stripers is on topwater lures in shallow water. Witnessing the feeding instinct of a large, hungry striper in less than 2 feet of water is something everyone who fishes the Pamlico River should see, as it's quite the sight; however, in the winter, stripers rarely will feed on topwater baits when the water gets really cold. Many of the winter stripers are found in deeper water within and adjacent to the main river channel. Using soft plastic lures such as the shad or paddle tail style or jerk bait style plastic on a heavier jig head (1/4-1/2 ounce depending on depth) will yield consistent bites.
Stripers also are very structure oriented, and the upper Pamlico and lower Tar Rivers have plenty of it. Structure fishing is typically most productive when there is current or moving water. The direction of the current is not as important as the movement. With upstream flows from the Tar and the ever changing wind affecting water levels in the upper Pamlico and lower Tar, we typically have some current flow in our fishing grounds. Other species such as speckled trout (specs) can also be caught in abundance in the winter. Many outings might yield better catches of speckled trout or an abundance of both specs and stripers. On more than one occasion, both species can be caught interchangeably in the exact same place. Don't be so quick to winterize those boats. Hungry winter striper await your temptation. Beat the cold and enjoy the stripes of winter! Capt. Richard Andrews is a resident of Washington and the owner of a local year-round guide service offering fishing excursions on the Pamlico and nearby rivers. He can be reached at 252-945-9715 or richard@ tarpamguide.com
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DINING GUIDE
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WORD ON WINE
Gift giving, wine-style Written by Virginia Finnerty
T
he “most wonderful time of the year” is fast approaching and for many so is the stress and frustration of finding the perfect gift. Let me share with you the trick to gift buying; do not buy what you like or would want to receive. It’s essential you put yourself in the recipient’s place, see with their eyes. It’s as simple as knowing the recipient well; knowing his/her interests and hobbies as well as listening and observing. What are your loved ones talking about, what are they admiring when shopping, watching television or perusing a magazine? That’s where you’ll find your clues! They’ll think you are a mind reader and will be thrilled to receive exactly what they wanted. If you don’t know the recipient well, haven’t been watching and listening or that is just not your forte, personalization is your next best bet. Adding the name, last name or initials turns a nice gift into a thoughtful present. However, if your loved one happens to be a wine enthusiast, you are in luck! I’ve already done the legwork for you. Below are listed what I believe to be the coolest and trendiest new products on the market. You’ll find ideas for everyone, from the rookie wine lover to the most sophisticated oenophile. Zalto Denk'Art Universal Glass — Gorgeous handblown Austrian glasses durable enough to go in the dishwasher, a rarity for high-end stemware. $60 at amazon.com World Atlas of Wine — 7th edition; One of the best wine books on the market has been substantially updated this year, with new maps and additional content about up-and-coming wine regions. It's also being released as an iPad ebook. $55 at amazon.com The Electric Blue Wine Hub Corkscrew Preserver & Pourer Set — The Electric Push-Button Corkscrew releases a cork in seconds while the Electric Vacuum Preserver extracts oxygen automatically (no manual pumping required). $69.95 at wineenthusiast.com Wine Hive — a modular wine rack made of recycled
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aluminum interlocking pieces. Starting at $89 at winehive.com Travel Clef Du Vin — The Clef du Vin works effectively on all types of wine; you can adjust the balance of a wine to your personal taste, and enjoy it straight away as well as accurately gauge how your wines will develop so that you can manage your wine cellar efficiently. Put it in your glass for 2-3 seconds and the alloy will help reveal the best qualities of your wine and assist in measuring the aging potential of that vintage. $49.95 at wineenthusiast.com Coravin™Wine Opener — The trendiest accessory, with a Wine Access Needle, a thin, non-coring, medical grade needle that passes through the cork to access and pour the wine, leaving the cork intact. When the
needle is removed, the cork reseals and continues to protect the wine. $299 at coravin.com Personalized Finished Full Wine Barrel— Reclaimed refinished wine barrel. $449 at wineenthusiast.com Not so new, but still great gifts and stocking stuffers: Corkcicle — Forged out of stainless steel Corkcicle ONE includes a pour through feature, as well as a state-of-the-art aerator that instantly expands the aromatic profile of your wine as you pour. It cools down room-temp reds and maintains chilled whites at the perfect temperature. $49.95 at corkcicle.com Label Savers — Quickly and easily remove most wine labels for a laminated memento to save in your Wine Cellar Album. $12.95 at wineenthusiast.com Virginia Finnerty owns Pamlico House Bed & Breakfast and its in-house wine shop.
WE WANT TO BE YOUR PHARMACY! The Largest Professional Staff In The Area!
The Area’s Largest Staff Of Local Registered Pharmacists & Certified Pharmacy Technicians • Easy Prescription Transfers • Free Local Delivery • Personal In-Store Charge Accounts Available, With Prior Approval • Drive Up Window Order Refills Online at: tayloeshospitalpharmacy.com
NEIGHBORS SERVING NEIGHBORS... SINCE 1889 601 E. 12th ST. • WASHINGTON, NC Corner Of Brown & 12th Streets • Near The Hospital 252-946-4113 • After Hours Call: 252-946-9552
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LET’S EAT
Peanut Butter Balls
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Sweet treats
Rustic Apple Pie with Bacon Crust
Making homemade holidays merrier Written by KEVIN SCOTT CUTLER
S
Food PREPARATION By JANE OLSEN | PHOTOS by VAIL STEWART RUMLEY
ocial gatherings, family meals, church functions or just a few friends getting together for an evening of food, fun and fellowship ... sounds like the makings of a very merry holiday season. After decking the halls and wrapping the gifts, it's time to fire up the oven and turn out some delicious treats. The holiday season isn't the time for counting calories, obviously, so if one is going to indulge make the most of it. These recipes, culled from the Washington Daily News' collection of Pamlico Pantry cookbooks, are sure to be a hit at any holiday gathering. Wrap up a few for those extra special friends on your gift list ... and don't forget to save a little something for Santa on Christmas Eve! Happy holidays, and enjoy!
Chocolate Crinkle Cookies Sallie Scales Saint Peter's Episcopal Church, Washington 4 (one-ounce) squares unsweetened chocolate, melted; 1/2 cup salad oil; 2 cups granulated sugar; 4 eggs; 2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 3/4 cup confectioners sugar, approximately. Combine melted chocolate, oil and sugar. Add eggs one at a time, beating well after each addition. Combine flour, baking powder and salt. Add to the chocolate mixture, mixing well. Chill several hours or overnight. Roll dough into one-inch balls, then roll each in powdered sugar and roll again between the palms of your hands. Place two inches apart on a lightly greased cookie sheet. Bake in a preheated 350 degree oven for 10 to 12 minutes. Leave on the pan for a minute or two, then cool on a rack. Yield: approximately four dozen cookies.
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Carolina Fudge
Cranapple Crunch Casserole Meredith Sawyer & Shirley Gurganus First Free Will Baptist Church, Washington 3 cups raw apples, peeled and chopped; 2 cups raw cranberries; 1 cup sugar; 1 1/2 cups oatmeal, uncooked; 1/2 cup brown sugar; 1/2 cup melted margarine; 1/3 cup flour; 1/3 cup chopped nuts. Combine first three ingredients in a two-quart baking dish. Mix remaining ingredients and put on top of first layer. Bake at 350 degrees for 45 minutes.
Carolina Fudge Beth Richey First Presbyterian Church, Washington 4 1/2 cups sugar; 1 (12-ounce) can evaporated milk; 1 (5-ounce) Hershey bar; 26-ounce package semi sweet chocolate morsels; 1 teaspoon vanilla; 1 teaspoon salt; 1 jar marshmallow cream; 1 cup nuts, optional. Boil the sugar and milk for four and 1/2 minutes. Add the Hershey bar and chocolate morsels to the hot mixture. Stir in the vanilla, salt and marshmallow cream, and nuts if desired. Pour into loaf pans line with Saran wrap to about one-inch thickness and refrigerate overnight. Then remove without cutting and place on a small platter or cutting board to serve.
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Egg Not Pie Leah Pyburn Beaufort County Arts Council 1 1/3 cups crushed graham crackers (7 double); 1/2 cup sugar; 1/4 teaspoon nutmeg; 1/4 teaspoon cinnamon; 1/4 cup butter, melted; 2 eggs; 1/8 teaspoon salt; 1 1/3 cups sugar, divided; 1 package unflavored gelatin; 1/3 cup dark rum; 2 cups heavy whipping cream; dash of nutmeg. Mix graham crackers, sugar, nutmeg, cinnamon and butter and pat into either a 9-inch or 10-inch pie plate. Bake at 375 degrees for eight minutes. Cool to room temperature. Combine eggs, salt and 2/3 cup sugar in small bowl and beat until well mixed. Set bowl in pan of hot water and continue beating for five minutes. Soften gelatin in rum. Let sit for five minutes. Beat gelatin into egg mixture and remove bowl from hot water. In large bowl, beat whipping cream, 2/3 cup sugar and nutmeg. When stiff, gently fold egg mixture into cream. Pour into pie shell. Sprinkle with nutmeg and freeze. This doesn't get real hard so remove just when ready to serve. Yield: eight servings.
Peanut Butter Balls Jessica Lowe Chocowinity Primary School 1 box (10-ounce) powdered sugar; 1 stick butter; 1 small jar peanut butter; almond bark. Mix sugar, butter and peanut butter together. Make one inch balls and place on parchment paper. Melt almond bark and dip the peanut butter balls in to coat. Place back on parchment and let dry.
Peanut Butter Balls
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Rustic Apple Pie with Bacon Crust Jane Olsen Crust: 2 cups all purpose flour; 1 stick of very cold butter cut into cubes; 4 tablespoons chilled bacon fat; 1/2 teaspoons salt, 3 to 5 tablespoons ice water Pie Filling: 6-7 medium Gala apples, peeled and sliced; 3/4 cup sugar; 3/4 cup all purpose flour; 2 teaspoons cinnamon; 1 teaspoon ground ginger; 1/2 teaspoon ground cloves, 1/2 teaspoon nutmeg; 1/2 teaspoon salt Topping: 3/4 cup brown sugar; 4 tablespoons cold butter cut into cubes
Red Velvet Cookie Bars Connie B. Ansley Ephesus Free Will Baptist Church, Blounts Creek Red velvet cake mix; 1 stick butter; 1 egg; 1 cup chopped pecans. Melt butter; mix with egg, cake mix and pecans. Press into bottom of cookie sheet. Bake at 325 degrees for 20 minutes; let cool 20 minutes. Icing: 1 stick butter; 1 teaspoon vanilla; 1 (8 ounce) package cream cheese; 1 box 3X sugar; 1 cup chopped pecans. Melt butter; add vanilla. Add cream cheese. Mix in 3X sugar. Add pecans. Ice cookies after cooled. For icing, parch pecans in 1/4 cup butter in oven at 325 degrees for 10 to 15 minutes.
Bourbon or Rum Balls Becky Kaurup Tri-Community Ruritan Club 2 cups crushed vanilla wafers; 2 cups crushed pecans; 2 cups sifted confectioners sugar; 4 tablespoons cocoa; 4 tablespoons Karo syrup; 6 tablespoons bourbon or rum. Mix vanilla wafers, pecans, sugar and cocoa together. Add syrup and bourbon/rum and mix thoroughly. Form into small balls and roll into more sugar.
To make the crust, cut butter and bacon fat into the flour and salt with a pastry cutter until thoroughly combined and the mixture is crumbly. Add in the ice water slowly, 1 tablespoon at a time, until the dough will stay together in a ball. Refrigerate for 15-30 minutes. Roll out and place into pie plate. Blind bake the crust for 15 minutes in a 350-degree oven before adding filling. For the filling, assemble all of the ingredients in a bowl and toss apples to coat. Place the filling into the crust and sprinkle the brown sugar on top. Place the cubes of butter all around the top of the pie on top of the brown sugar. Bake for 45-60 minutes at 350 degrees.
Reindeer Cookies Angel McSweeney Washington Pediatrics 1 cup soy margarine; 3/4 cup confectioners sugar; 1 1/2 teaspoon vanilla extract; 2 cups flour; 1 tablespoon cinnamon; 1 1/2 tablespoon sugar. Preheat oven to 325 degrees. In medium bowl, beat margarine with electric mixer until creamy. Add confectioners sugar; beat until smooth. Add vanilla, mix and set aside. In large bowl, stir together flour and cinnamon. Gradually add margarine mixture; beat until well blended. Divide dough in half. Roll each 1/4-inch to 1/2-inch thick. Cut dough with reindeer shaped cookie cutter. Place one inch apart on ungreased cookie sheet. Bake 18 minutes. These cookies are milk, nut and egg free.
CALENDAR
OUT AND ABOUT
November 22 Christmas Parade • Chocowinity 10am. Call 252-946-6568 for more information.
November 28 Art Walk • Downtown Washington• 5-8pm. This free-to-the-public showcase of local visual art runs from 5 to 8 p.m. in downtown Washington’s galleries the last Friday of each month. The monthly event features art in galleries open to browsers, collectors or the plain curious, with refreshments and live entertainment thrown in for good measure.
December 5 Jennifer Licko Celtic Christmas Concert • Tunage Theater• 8pm. Jennifer is an exceptional vocalist and multi-instrumentalist who plays the piano, guitar, and bodhrán (Irish drum). Call 252946-2504 for tickets or more information.
December 6 Christmas Parade • Downtown Washington• 10am. Main Street.
December 6 Hometown Holidays • Downtown Washington• FeaturingToys for Tots Campaign, merriment and festivities. Great fun for the whole family.
December 6 Annual HeART of the City Christmas concert • Turnage Theater• 7:30pm. Call 252-946-2504 for more information.
December 7 Bath Christmas Parade • Historic Bath• 2pm. The Bath community would like to invite everyone to attend their annual Christmas parade with over 125 entries. For more information, call 252-9232541.
December 7 Annual HeART of the City Christmas concert • St. Thomas Episcopal Church, Historic Bath• 4pm. Call 252-975-1698 for more information.
December 11 Senior Dance • Washington Civic Center• 7 p.m.
December 12 Tar River Swing Band Christmas Concert • Turnage Theater• 8pm. Celebrate the excitement and energy of live swing music infused with a merry holiday vibe. These talented jazz musicians serve up an extra-large dose of Christmas cheer with seasonal favorites and classic big band arrangements.
December 13 Christmas Open House • Historic Bath• 12 noon until 4 p.m. Enjoy the sights, sounds and tastes of Christmases past with music, food and decorated homes. Note change of day from traditional Sunday to Saturday! Call 252923-3971 for more information.
December 19 Art Walk • Downtown Washington• 5-8pm. This free-to-the-public showcase of local visual art runs from 5 to 8 p.m. in downtown Washington’s galleries the last Friday of each month. The monthly event features art in galleries open to browsers, collectors or the plain curious, with refreshments and live entertainment thrown in for good measure.
Through December 31 BCAC Fine Arts Show • Washington Civic Center • Award winning entries from the work from 50th Annual Fine Arts Show. Presented by the Beaufort County Arts Council. Call 252946-2504 for more information.
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Cottage
unkies
Specializing in unique found items, antiques, jewelry and refurbished furniture. Hours: Mon.-Sat. 10:00-5:00 103 N. Market St. Washington NC 27889 cottagejunkies@gmail.com 252-943-8042 Like us on Facebook
Up the river Greenville
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HOW TO
Evergreen trees have been a part of many cultures, including the Roman and German. They began to catch on here in the United States in the early 19th century.
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Tree time
Themes abound during holiday decoration--especially when it comes to color. While red and green are the traditional color schemes, decorator Deborah Page Wright recommends golds and silvers to liven up the traditional ornaments and other decorations.
Written by DAVID CUCCHIARA | Photographs CONTRIBUTED
From first cut to takedown, the anatomy of the Christmas tree
F
launting a smile from ear to ear, a child lies nestled all snug in his bed, while visions of not sugar-plums, but a spread of tightly wrapped and bowed boxes dance in his head. Captivated by the spirit of Christmas, the boy tosses and turns, anticipating the morning to come, as his parents arrange the spoils under the tree — the harbinger of joy to some. These are the most irresistible,
cherished images of the holiday season, ones that become engrained in the minds of many. Themed movies and music, candy canes, stockings and figurines set the mood, but there’s no tangible element more synonymous with Christmas than the tree. Ancient people celebrated the Evergreen — one of the only plants to remain green through the winter months. The tree gave them hope that growth would return in the spring months.
From ancient Egypt to Rome to Germany, greenery and trees found a niche in a host of cultures. In the United States, Americans began decorating their trees in the early 20th century with apples, nuts, popcorn and cookies. Today, things are done a little differently, ornaments filling the spherical void of apples and stringed lights taking the place of nuts. Families developed their own unique traditions when it comes to the tree, yet there are certain
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Greg Purser has been decorating trees since he was eight years old. Here is the end product of a recent project.
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guidelines, safety procedures and design recommendations everybody should be aware of before making the first cut. PICKING A TREE From purchase to removal, few in the area are more qualified than Dal Newbold, committee chairmen of Boyscout Troop 99 in Washington, to select, handle and maintain these cherished evergreens. A former scoutmaster, Newbold and his troop have sold Christmas trees to local residents for the last three years. Since inheriting the business from the Optimist Club in 2010, he’s overseen the entire process from delivery to decoration. And while he admits artificial trees do take up residence at his home, there’s nothing better than the piney aroma of a fresh Frazier fur — the most common tree found in North Carolina homes. “(Patrons) are shown the different heights of trees that we have,” Newbold said. “Not all of our trees are standing at one time. If they don’t find one that’s standing that they like, the boys will help them open another tree that’s still tied up and share that with them. Once they decide on a tree, the adult will cut the bottom of the tree off if the customer is going right home and putting the tree up.” The cut at the bottom disrupts the seal the tree formed when it was first cut, somewhere in the western part of the state. Once it’s been recut, about an inch from the bottom, it’s vital the buyer find the appropriate stand, one that holds a generous amount of water, and fill it. Despite the absence of roots, the fir still takes in water,
A common practice is for families to buy an ornament or two every year, adding to the nostalgia of the Christmas tree. Ornaments like this act as reminders of certain Christmases past.
about a gallon a day in its early stages, according to Newbold. “You need to check it daily,” he said. “If it drinks all the water, then it’ll seal itself back up again on the bottom and then when you put water in it, it won’t drink it and will dry out quicker. When that happens, it can be a fire hazard.” Usually, store-bought stands will come with screws at the bottom. Make sure the tree is upright, stable and all four screws tightly fastened. DECORATING THE TREE Greg Purser, a self-taught interior designer, is preparing for his busiest time of year. “I began doing Christmas trees at about age 8 and have done as many as 50 in one season.”
Purser has decorated a variety of trees over the years, each one appealing to his clients’ specific liking. Some go the more traditional route; others take a more gaudy approach. Either way, the presents eventually find their rightful home. “Most of those customers like the same thing every year,” Purser said. “They're usually live trees and most of it is more family heirloom antiques. We do a lot of garland, bows and wreaths. It depends on what the client wants." For the traditionalists, hanging children’s arts and crafts is a common theme, as is buying a new ornament or two each year. Over time, the collection of ornaments turns into a box of keepsakes and by the time children become adults, the tree is stocked with memories.
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themes for some of the businesses in downtown Washington, using shells, anchors and even sand under the tree. TREE REMOVAL When the holiday season winds down, New Years Eve passes and the Christmas cheer has all but worn off, yet, there your tree sits … still fully decorated; it’s time to deconstruct. To avoid wasting a whole day and falling into a forlorn state of depression, getting your family to help take down the lights, ornaments and star is a must. The extra manpower will come in handy when it’s time to dispose of the tree itself. Once the bolts are loosened on the stand, the average person will remove the tree from its base, carry it across their house, spreading needles seemingly everywhere as they go, and throw the tree on the curb. In this
case, conventional is hardly correct and definitely not the easiest method. “We have a 10-foot ceiling, so we get a pretty large tree and we put it on a platform so there’s room for gifts under it,” Newbold said. “When I take it out, I cut the limbs off and take them out a few at a time. It works well. I take a tarp and drag it out. That keeps from getting the needles everywhere.” If your tree is more on the smaller side, it may be easier to remove in one piece. Finally, like for cans and bottles, many cities and local churches offer Christmas tree recycling services. Trees can be grinded and turned into mulch for local parks around the area. The holiday season is the happiest time of year. Don’t make it the most stressful. Light a fire, gather your family and enjoy the everyday aesthetics only a Christmas tree can provide.
Happy Holidays From Our Good Hands® To Yours. Enjoy all the good moments that come with the season. Your friends at Allstate wish you the best this holiday season and look forward to serving you in 2015. Whitford & Associates, Inc. ryanwhitford@allstate.com
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To complement the ornaments and crafts, candy canes and white lights can be hung and wrapped around the tree. Unlike colored lights, white lights draw the eye to the ornaments, the focal point of the tree. But not everyone has kids and to some, a strewn mess of ornaments is considered tacky. “Last year, we’ve done more decorations,” Purser said. “Color themes are more of what we get into. People want to coordinate the tree with parties and that sort of thing. We do a lot of reds and greens and, of course, gold have been popular for several years. All white trees with angels have been done and a lot of people use crystal angels. It really varies.” While Purser’s personal tree yields to the more traditional route, he’s organized color coordinating themes and, appropriately enough, nautical
Y’ALL COME BACK
Why I love Washington
New discoveries everyday
I
Written by MISTY WALKER
am grateful for the opportunity to return to my hometown of Washington. Since my “homecoming” earlier this year, the reasons I love this town have become very apparent. Maybe being away for a number of years helped heighten my feelings for such a beautiful city. In many towns, people are represented by names on mailboxes and never really feel connected to the community. In Washington, it is as if everyone knows everyone, or at least their relative. For me, there is a comfort in that fact and a higher level of selfaccountability. As an educator who has been given the privilege of leading an outstanding team at my alma mater, Washington High School, I have a strong desire to do right by my community in my professional role as well as the personal impact I may have on someone else. The need for self-accountability is not a new concept for me and I credit much of that to the small town atmosphere in which I was raised. That same small town community offers tremendous educational opportunities for young people and continuing education for those of all ages. Beaufort County Schools and Beaufort County Community College have a strong partnership that is all for the betterment of this community. A rural setting and financially difficult times only challenges these agencies to find ways to best prepare their students for the next step. Whether that is post-high school education or preparation for the workforce, our educational leaders refuse to use lack of funding as an “excuse” for not providing for the students’ educational needs. Instead, it challenges them to work harder and exercise more innovative thinking on how the needs will be met. Washington, as well as Beaufort County, has strong community support. This support comes from our faithbased community which includes and respects diversity as well as numerous community agencies and businesses. When natural events such as tropical storms, hurricanes, or devastating tornados such as the ones that passed through our area last spring or family emergencies arise,
66 • WASHINGTON THE MAGAZINE | HOLIDAY 2014
Misty Walker
members of our community step up to help those in need. The synergy of civic and faith-based organizations, schools, businesses, and neighbors-helping-neighbors makes Washington special. Although there are countless reasons that I am glad to call Washington home, I will conclude with the natural beauty of the Inner Banks and the Pamlico. Taking a stroll down Stewart Parkway, a leisurely walk down Main Street, or a boating excursion along the Pamlico, you will experience the small town, neighborly charm of Washington. Washingtonians have tremendous pride in our community and an on-going desire to make it the best that it can be. We want our young people to take hometown values with them as they go on their life’s journey with the hope that one day, they will return “home.”
5
REASONS
to “Learn Local”
At Beaufort County Community College
1
Cost
2
Courses
At BCCC, your college education will cost about a tenth of the cost of most public colleges and universities in the state! The savings are even greater when compared to many of the state’s private colleges and universities. The annual cost for a full-time, in-state student at BCCC is $2,368 compared to $22,092 at a fouryear school!
BCCC offers courses and programs that prepare you to transfer to a four-year college or university or give you the skills you need to enter the workforce. At BCCC, our classrooms offer the latest in technology and advanced training to all of our students. Enroll in day and evening classes, traditional seated classes, online classes, classes that combine online and seated opportunities, or a combination of all of these. And you can come to college full-time or part-time, whatever schedule best meets your needs.
5
3
Class Size
4
Convenience
Class size at BCCC averages about 14 students per class. This means our award-winning faculty can give you the individual attention that you deserve. If you are new to college, why spend your time in lectures of 100 or more students where your teacher doesn’t even know your name? Studies show that class size is important in raising student achievement and improved test results, particularly among minority and low-income students. At BCCC, your instructors are eager to address your concerns and help you succeed. And, if you need individual attention beyond the classroom, the BCCC Writing Center and Academic Support Center are here to help!
Located just five miles east of Washington, BCCC is close to home and a quick commute for most people living in Beaufort County and the Inner Banks. Why fight large city traffic and the parking restrictions prevalent on most college campuses when you can be at your BCCC class in a matter of minutes and have convenient, free parking?
Continuous and Life-long Learning
Learning doesn’t end just because you’ve graduated from college. Whether you need to upgrade your job skills, find a new hobby or just want to make new friends, our Division of Continuing Education at BCCC offers short-term courses to enhance your life. There are classes as diverse as truck driving, nurse aide, English as a Second Language, computer basics and knitting. In addition, BCCC’s Small Business Center offers one-on-one counseling and frequent seminars for current and prospective business owners.
Need more information about any of our classes or programs? Visit our website at www.beaufortccc.edu or call Admissions at 252-940-6237.
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Beaufort County Community College 5337 US Hwy. 264 East, Washington, NC 27889 252-946-6194 • www.beaufortccc.edu
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