Cape Fear Living Magazine - Summer 2019

Summer 2019

Jarrett Bay Boatworks Sportfishing in Style North Carolina Wines A New Era Howie Franklin Life in the Clouds

coastal chic Connecting Cape Fear Cultures

Features

flavors

faces

f eatur es // Summer 2019

44 Vines, Valleys & Vino

18

de pa rtmen t s // History & Legend 8

Howie Franklin: A life in the clouds

Arts & Entertainment 14

Port city summer sounds

Fashion & Beauty 18

30 34

Uncorking north carolina wines

50

Bakeology

62

Pleasure island eateries

44 56

66

72

One shell of a good time

Health & Wellness

ca pe f ear l i vi n g / Summer 2019

46

Sportfishing in style

The captains deck 76

4

epic: Food & Family

From the community

Mallory creek plantation On consignment

Vines, Valleys & Vino

travel & adventure

Coastal chic

Home & Garden 24

Food & Drink 38

the emergence of a new era In health care

66

THE STRANDS W i l m iNgTo N’S fi R S T R ESiDENTiAl HouSEboAT CommuN iT y EN joy liviNg iN THE miDDlE of iT All, WHilE STill bE iN g iN you R oWN pEACEful WATERfR oNT oASiS .

SpECi Al pRE- CoNSTRuCTioN pRiC iNg

Dreams Built on Water

WWW.AT lANTiCHouSEboATS. Com 910.251.6165

1, 2, & 3 bE DR o o m S AvAi lA bl E

ca pefea rliving mag a zin e .com

5

Contributors

writers & photographers

Summer 2019

Publisher

Allison Eding Photographer, adventurer, craft beer lover. Harry Potter enthusiast, fan of dad jokes, exploring new countries, and anything involving Italian food.

Enjoys wearing the brightest lipstick possible and spending way too much time with her dog.

Naari Honor Avid vinyl collector, appreciator of the obscure, loves all things Poe and binge watches Star Trek reruns on the weekends. Enjoys discovering the hidden gems in Wilmington and eating insane amounts of seafood.

Leping Beck

publisher@capefearlivingmagazine.com Editor

Colleen Thompson

editor@capefearlivingmagazine.com Graphic Design Samantha Lowe

samantha@capefearlivingmagazine.com Director of Marketing Liz Wiles

elizabeth@capefearlivingmagazine.com Copy Editor Craven Inions Life-long surfer, cooking cosmonaut, and news junkie.

Amanda Lisk 47-year-old boogie boarder, mother of two amazing teens and one five pound Yorkie, wife of Wilmingtonian, here to stay, Jesus follower, coffee drinker, spends weekends on the boat exploring the coast with the fam.

Sara Beck

sara@capefearlivingmagazine.com PROJECT MANAGER Jeanne Murphy

jeanne@capefearlivingmagazine.com ACCOUNT EXECUTIVES Amanda Lisk

amanda@capefearlivingmagazine.com Marisol O'Connor

marisol@capefearlivingmagazine.com contributing writers

Craven Inions 路 Naari Honor 路 Amanda Lisk Raul Sojo Montes A borrowed eye from the tropics.

Loves walking his dogs all over Wilmington. An influential manager of the Fantasy Baseball era. Much smarter in Spanish; even got a novel published.

Liz Wiles Writer, storyteller, lover of music not on the Top 40 list. Love dogs more than people. Passionate about those with passion.

Colleen Thompson 路 Liz Wiles

contributing photographers

Allison Eding - Lightbloom Photography 路 Raul Sojo Montes for event submissions:

info@capefearlivingmagazine.com published by

Live Local 360 LLC Summer 2019

Jarrett Bay Boatworks sportfishing in style north Carolina wines a new era howie franklin life in the Clouds

coastal chic ConneCting Cape Fear Cultures

Features

Flavors

Faces

Cover Photo Credits: Photography: Allison Eding Model: Kylie Lundy Clothing: Mermaid Cove 6

ca pe f ear l i vi n g / Summer 2019

Tide To Table

All contents in this publication are the property of Live Local 360 LLC. Reproduction or use of the contents in this magazine without authorization by Live Local 360 LLC is prohibited. Live Local 360 LLC takes every effort to provide correct and accurate information that is published in this magazine. Live Local 360 LLC accepts no liability on behalf of contributing parties for any inaccuracies or copyright infringement. Live Local 360 LLC also cannot be held responsible for any services or claims provided by our advertisers.

Cape Fear Living Magazine is designed as an art, culture, and community resource.

Our staff loves to hear from our readers. Contact us at

info@CapeFearLivingMagazine.com

History&legend

A

L i f e

i n

t h e

Written By: Colleen Thompson Photography by: Raul Sojo Monte

2 9 y e a r s i n t h e U n i t e d S tat e s Ai r F o r c e , r e a c h i n g t h e r an k o f C h i e f M a s t e r S e r g e an t. 2 4 y e a r s at An d r e w s Ai r F o r c e B a s e i n S p e c i al M i ss i o n s O p e r at i o n s .

1 8 y e a r s o n Ai r F o r c e O n e . 2 5 y e a r s a s O p e r at i o n s M an a g e r an d C h i e f s t o ry t e l l e r at C ap e F e ar J e t p o r t.

8

ca pe f ear l i vi n g / Summer 2019

ca pefea rliving mag a zin e .com

9

O

Left: Cape Fear Living Magazine Publisher Leping Beck, Editor Colleen Thompson and Howie Franklin.

Over the span of a twenty-year writing career, I’ve met my fair quota of raconteurs and storytellers. People whose lives have been remarkably interesting, and captivating, and leave the rest of us feeling inadequate, and wanting to revise our bucket lists.

Storytelling and people like Howie Franklin, are what drew me into journalism in the first place. I still hold onto a core set of basic tenets. That storytelling is important. Stories are important. Not just as buffers between ads, but because they help us make sense of the world: they give us order and meaning to our everyday existence.

So how do you become a fabulous storyteller?

It helps that you have a lifetime of experience. It helps that you grew up on Fire Island. Shuttled luggage as a boy for the rich and famous of the 50s. Landed a waitering job at the infamous Talisman Yacht Club at age 16. Joined the US Air Force to see the world; was elevated to serve the military’s top brass on a few secret missions; became part of a team involved in the historic shuttle diplomacy missions alongside Henry Kissinger; oh…and along the way, served five US presidents as Flight Steward on board Air Force One I’m greeted by Howie Franklin at the Cape Fear Regional Jetport, where he is currently the director, with a firm handshake, warm smile, New York drawl and his chocolate lab, Daphne. “Up until her recent 15-year-old retirement, Daphne helped scare off the birds and wildlife from the airfield and would meet and greet the arriving crew and passengers with a wagging tail,” Franklin tells me, while still holding onto my hand.” I already know I like this guy.

Born and raised in Bayport, Long Island, the son of a New Yorkarea marina and deli owner, Franklin spent his summers on Fire Island. A thin strip of a barrier island - a half-mile sliver of sandy beach 10

ca p e f ear l i v i n g / Summer 2019

separating the Great South Bay from the Atlantic Ocean. On Fire Island, Franklin grew up surrounded by the glitz and glamor of the celebrity vacation haven.

Irving Berlin, Fanny Brice, Truman Capote (who is rumored to have written “Breakfast at Tiffany’s” one summer on the island), Tennessee Williams, Jimmy Durante, Woody Allen, Andy Warhol all made their way there.

“Marilyn Monroe would spend summers in a house just down from where I lived. My friends and I would try and peek through the impenetrable, high hedge that surrounded her house. We couldn’t see a thing, but we sure could imagine what was going on behind there,” laughs Howie. “The fragrance of Privet hedge flowers in bloom, still takes me back there in an instant.”

On this small, sleepy enclave, is also where Howie Franklin learned the art of talking to people. You see on Fire Island there are no cars, never have been. But there were, and still are, little red wagons and Franklin would shuffle people’s luggage to and from the ferry dock and tote the guests’ bags to their rented villas for a quarter or two. He had a front row seat to all the comings and goings on the island, and his first introduction to famous folks.

When he was old enough to get a real job, he ended up at the Talisman Yacht Club. A private and secluded escape for the jet-set crowd, and clientele drawn mostly from international cafe society.

The Talisman was founded by Michael Butler, the millionaire whose family, ironically, owned Butler Aviation. John F. Kennedy was just taking office in January of 1961, and the world was entering the age of the jet plane.

The Talisman was the kind of place where, on any given summer

evening, Samba music would emanate from hidden loudspeakers, and an endless Conga-cum-bongo drum line would weave its way across the clubhouse grounds and into the pool. Princes, billionaires, and movie stars vacationed at the Talisman and Franklin soaked it all in.

“I learned important lessons being around those people that invaded our island in the summer. I learned they were real people,” said Franklin. “They feel. They care. In fact, those people were wealthier and more powerful than many of the passengers I would eventually serve on Air Force One. A fact that made life a little easier, when it came to working for Presidents.”

It was his time spent at the Talisman, that Franklin really learned about food and catering and, logistics. The food on the elaborate menus, featured dishes from all over the world, prepared by international chefs. The stories Franklin could tell, about the Talisman, the chefs, and the food could fill a book. Eventually he was promoted to food “buyer” for the kitchen. “We would take the water taxi over to the main island (Sayville) and go into the grocery store with the weekend menu. We would buy what we needed and then we would box up the food, and taxi back to the yacht club.”

It all became real life training for Air Force One. It was pretty much the perfect life, until he received a draft notice for Vietnam. Deciding to join the airforce - “because it was the only branch of the military where the enlisted man was not the primary resource being shot,” – and putting steps into motion that would set Franklin on the ride of his life.

The Air Force placed Franklin into food services and onto a journey that would take him from South Dakota dishwashing for thousands; Guam to feed the flight crews on the B52s; cooking and serv-

ing Generals and high ranking officials; and rising quickly through the ranks becoming a member of the famous 89th Wing. He served under Henry Kissinger during the shuttle diplomacy missions, and finally walked up the stairs of Air Force One to serve President Ford.

By the time Bill Clinton was elected president, Franklin made history. He became the first U.S. Air Force flight attendant to serve five U.S. presidents aboard Air Force One. There is an entire book of stories aboard Air Force One, “Yes Sir Mr. President”, written by Franklin, and friend Mark Grady, which captures the antics, conversations and memories and gives readers an intimate look into the lives of the presidents 30,000 miles up.

As a writer with a particular interest in food and history and how it binds us together, I want to hear all about the food from Franklin. Sure, there are the big stories: the politics, the history made on board; the famous folks, the jokes…but really, I want to know about the real stuff.

The food, the drink, the music.

After all how do you go grocery shopping for a president?

“Security is always paramount. If you were going to harm a president, one way would be to poison the food,” said Franklin. “So, we put a system in place that was very similar to the one I had at the Talisman. We would simply go grocery shopping like regular folks. We would rotate stores and would never identify ourselves. We would just be dressed in civilian clothes, and shop wherever we happened to be,” said Franklin.

As for what presidents like to eat…

“Ford was a Michigan meat and potatoes man, but he was also known for eating cottage cheese with A-1 sauce on it,” laughs Franklin. ca pefea rliving mag a z in e .com

11

History&legend

“At the end of the day, he would have a gin martini on the rocks.

Carter liked Southern style sandwiches, but he told us we didn’t have to cut the crusts off. No alcohol to speak of.” Carter’s mother however, aka Miss Lillian, made no secret of her fondness for bourbonand-branch, which Franklin quickly figured out was Southern for bourbon and water.

He tells me that Reagan liked meatloaf and, mac and cheese and that his favorite dessert was a lemon meringue pie. His favorite recipe - which came from cook Albert Cowan, of Southern Salt, in Morehead - was a thick, creamy pie, with fluffy white topping, and a Ritz cracker crust. “He would however, only order dessert when Nancy was not traveling with him,” laughs Franklin.

Bush liked pigskins and Baby Ruth bars to snack on. For breakfast, lunch and dinner - anything barbecue - particularly Texas barbecue. He tells me a story of how once when they were delayed in Washington, DC and Bush wanted barbecue ribs, he stopped and asked a man in the street wearing a Stetson if he knew of a good rib shack. He did, and so off went Franklin to buy smoked, barbecued 12

ca p e f ear l i v i n g / Summer 2019

ribs for the president. “He definitely did not like broccoli, he would only eat it if it was disguised in a casserole or a vegetarian lasagna.”

Klondike bars were often his chosen dessert. At the end of the day - a vodka martini on the rocks with a small amount of vermouth - and as many pickled onions as Franklin could fit onto a toothpick.

Bill Clinton’s favorite wintertime meal was a grilled Reuben sandwich and the famous White House Navy Bean soup. “Clinton had dairy and alcohol allergies, but he would cheat a little bit when it came to Italian and Mexican food. I can also confirm that Hillary Clinton carried a bottle of Tabasco sauce with her, and would use it on a regular basis. At the end of the day, she would enjoy a glass of Chardonnay.”

And the common thread that apparently runs through all presidents - that would be butter pecan ice cream.

They all liked music.

Ford through Bush liked country music. “I remember the Oak Ridge Boys in the Stateroom with President Bush singing “Elvira,” said Franklin. “He opened a lot of his campaign stops with Lee

“Our hope is when people see the airport and terminal, they can put their real life behind t h e m a n d s t a r t t o e n j o y t h i s So u t h e a s t e r n No r t h C a r o l i n a e x p e r i e n c e s t r a i g h t a w a y . ”

Greenwood singing “I’m proud to be an American.” President Clinton, who is one year younger than me listened to all kinds of music, but preferred loud rock and roll and Motown. I remember walking into President Clinton’s stateroom, and he was listening to “Cecilia,” extremely loudly. He asked if it were too loud. I replied, “I think it’s great. I’ve been waiting for a guy like you for a long time, because we listen to the same music.”

At 73-years-young, Howie Franklin’s life is showing no signs of slowing down. He is currently the director of Cape Fear Regional Jetport at Howie Franklin Field and has been since 1994, he proudly tells me that it's the fourth busiest airport in North Carolina and continues to grow year on year. For the past several months, he’s been involved in the design of the brand new terminal building, scheduled to open this Summer.

Franklin’s story has come full circle. 57 summers on, the Talisman’s buildings are simply weather beaten remnants, long since closed. The construction of the new terminal building at the CFR Jetport is telling a new story. The one about a place that Howie Franklin fell in love with long ago.

The last place, going north, on the east coast where palm trees grow wild: Southport, NC. “You have a point with the whole full circle statement. One of my first jobs as a young teenager was at the Bayport Aerodrome, the only federally funded, grass runway in the country. For one dollar an hour, I reconditioned aircraft spark plugs, and witnessed the operation of a quaint General Aviation airport.”

Attention to detail in the terminal building - creating the feeling of having arrived at the beach - was all important to Franklin. Standing on the construction site - the low country style building already taking shape - with its Antebellum overhang, thick banisters and wraparound porch. Franklin scoops down and picks up a handful of crushed shells, and pours it into my hand. These will be added to the concrete for paving. “Southern hospitality added to the mix,” he smiles. “Our hope is when people see the airport and terminal, they can put their real life behind them and start to enjoy this southeastern North Carolina experience straight away.”

Between running things at the airport; ensuring it continues to be an economic engine for the region; building a new terminal; and spending time with the youth in the community teaching them about aviation; life is still in full swing.

So, there’s really only one thing to ask. What’s for dinner? That would prime rib and fresh, crisp vegetables, and like all classy gentlemen - a good Manhattan on the side.

At my first journalism job, we had a credo pinned to my editor’s door: “All stories begin with a person. No stories exist without people: don’t forget!”

A day at the Jetport feels like the best possible use of my time and loops me back to those heady days when I discovered the creaky world of journalism in the first place.

Thank you Mr Franklin. ¶ ca pefea rliving mag a z in e .com

13

a r t & e n t e r ta i n m e n t

Po r t

C i t y

Summer Sounds Written By: Craven Inions

14

ca p e f ear l i v i n g / Summer 2019

L

Live music combines so many elements integral to the human experience: fellowship, food, and the pleasing under current of rhythm.

These events come in many shapes and sizes and the cities and establishments adopting them soon realize the grounds become far more than just havens for commercial enterprise.

Wilmington’s not missing out on its bit of music action either, as the Port City keeps booking larger acts each year, with artists routinely returning. So far, the likes of Rainbow Kitten Surprise, The Infamous Stringdusters and Railroad Earth have graced Cape Fear’s bended ears.

From outdoor amphitheaters to the smaller intimate venues, music lovers in Wilmington will be spoilt for choice this summer.

Here’s a look at some music events on summer’s horizon.

Greenfield Lake Summer Shows: Greenfield Lake recently hosted BIG Something’s bi-annual BIG What? Festival. The BIG What? took place over two days and combined several musical stylings into a family-friendly outing at the lake. All the music is really putting Wilmington on the map.

For instance, John Burke lives in Asheville but was visiting town for The BIG What? and remarked on how he’s been a fan of the band for years. “Yeah, I’m a frequent flyer at these sorts of things,” says Burke, “but getting to top off a beach weekend trip with music like this can’t be beat.”

Fans aren’t the only ones enjoying Wilmington’s emerging music scene. The musicians are equally as excited about Port City prospects. Earlier this year, an NC-based band, The Mantras, played a two-night run at the Whiskey. The keyboardist, Julian Sizemore, said of Wilmington, “It’s my second home in my home state.

Whether I’m playing with The Mantras, The Comrades or another of the many projects I’m blessed to be a part of, you can be sure I’ll be putting my heart heavy into the music. It gets sweaty down in Dub Town...but that's how we like it,” quips the musician.

Not all music happens overnight, and it hardly conforms to expectations. Hometown bluegrass and folk group Massive Grass peppers a summer calendar with numerous concerts beginning in early June. Bassist Kyle Groce says most people don't really think about bluegrass music when they think about Wilmington, but he acknowledges, “We have found that people here can't get enough of it. There’s actually a pretty strong bluegrass scene in Wilmington, ranging from traditional and old-time pickers to more newgrass style like Massive Grass.”

The group performs weekly at venues like Salty Dog’s Tavern, Ogden Tap Room and the American Fish Company. ca pefea rliving mag a z in e .com

15

a r t & e n t e r ta i n m e n t July 18: Greensky Bluegrass July 19 - 21: Michael Franti and Spearhead Aug. 3: Gin Blossoms Aug. 8: Dawes Sept. 9: Dr. Dog Sept. 15: Lettuce

Downtown Sundown Concert Series Wilmington's signature summertime concert series returns for its 14th season in Downtown Wilmington. The Downtown Sundown Concert Series will run each Friday night through until August 30, 2019. The free concerts are from 6:30 to 10pm and feature both local performers and touring bands. The Downtown Sundown Concert Series is a free, family friendly event. The concerts are designed to provide interesting and fun entertainment for attendees, spur interest and activity to Downtown during the early evening hours and to raise funds for WDI's downtown development programs. Last year, over 26,000 people attended the concerts.

Cape Fear Blues Music Festival The Cape Fear Blues Music Festival is another mainstay in the Port City. Recurring daily shows populate a three-day lineup for the Port City Blues lover. In addition to the concerts, visitors can peruse workshops, club shows and even impromptu jam sessions.

Bands that have already been confirmed include the Scott Ellison Band, the Rhythm Bones, Catesby Jones and the Fat Bastard Blues Band.

Stages are set at popular blues music venues like the Rusty Nail Saloon and Finkelstein’s Music.

June 21 - 23

WECT Sounds of Summer Series This recurring weekly musical event creates a welcoming and family-friendly atmosphere for listeners of all ages to take in some tunes. Wrightsville Beach Park sets the stage for these afternoons on the lawn.

July 11 - Jack Jack 180 July 18 - Uptown Easy July 25 - Bantam Rooster Aug. 1 - Overtyme Aug. 8 - The Imitations

16

ca p e f ear l i v i n g / Summer 2019

Fireworks by the Sea and Boardwalk Blast Commemorate Independence Day with this free fireworks display and concert by the Polar Bear Blues Band. A crowd favorite for over 40 years, the band combines rhythm and blues into an eventful evening. This show and subsequent summer shows will take place on the gazebo, so arrive early to claim your seat.

July 11 - The Cut July 18 - Zion Roots July 25 - Justin Cody Fox Aug. 8 - Billy Walton Band Aug. 15 - Rivermist

Reggae Festivus Sundays Every Sunday over the summer, the Lazy Pirate Sports Grill presents Sunday Reggae Festivus: Guardian of the Vibe concerts.

July 7 - Pure Fiyah July 14 - Strange Rootz July 21 - Zion Rootz July 28 - Adwela & the Uprising Aug. 4 - Amani Smith & The Give Thanks Band Aug. 11 - Foundation Stone Aug. 18 - Crucial Fiya Aug. 25 - JahSon & the Natty Vibez Sept. 1 - Signal Fire

The Wilson Center Cape Fear Community College’s auditorium presents all sorts of shows from concerts to Broadway plays and musicals. This summer, a couple of dates to keep in mind include June 29th for Don Mclean, of “American Pie” acclaim, and July 7th for the Stars and Stripes Celebration. Join the NC Symphony for an ol’ fashioned salute to the Red, White and Blue. Patriotic anthems and other classics will be played to honor America’s Independence Day. Then on August 3rd, the eternally touted, highly influential and diverse brother duo the Isley Brothers will play at the Wilson Center.

Bringing 60 years of musical experience to the show, the Isley Brothers will showcase their unique blend of soul, funk, rhythm and blues like no one else can.

Brooklyn Arts Center July 12 - Rhythm of the River featuring Striking Copper, Jake Newman, and Travis Shallow & the Deep End

Summer Tiki Shows The Ocean Grill & Tiki Bar, Carolina Beach This palatable music menu ranges from rock to country. Shows start at 7 p.m.

July 11 - Flash Car July 18 - Dex Romweber with

Shark Quest July 25 - The Beau Rikkis Aug. 1 - Open Field Aug. 8 - Feather Aug. 15 - Onward, Soldiers Aug. 22 - Seeking Madras Aug. 29 - The Phantom Playboys

Oceanic Summer Music Series Every Friday night and Sunday afternoon in the summer months, the Oceanic in Wrightsville is bringing live music to complement guests experience.

Fort Fisher Summer Concert Series Fort Fisher Recreation Area, Kure Beach These bi-monthly concerts offer viewers a casual music filled event, in which you can lounge on a chair or blanket, take in the salty sea air, and enjoy the tunes.

June 28 - Handsome Al & The

Lookers July 12 - The British Invaders Band July 26 - Sam Frazier & The Side

Effects Aug. 9 - Rivermist ca pefea rliving mag a z in e .com

17

fa s h i o n & b e au ty

Coastal Chic Stepping into Mermaid Cove Boutique feels like y o u ’ v e jus t d i s c o v e r e d a n u n d e r s e a t r e a su r e t r o v e . F r o m b e a u t i fu l l y c r a f t e d j e w e l r y t o carefree, chic coastal clothing. The vibrant colors and tropical prints of the light weight f l o w i n g p a n t s , t o p s a n d d r e ss e s o ff e r c o o l c o mf o r t w i t h o u t s a c r i f i c i n g s t y l e .

Photography By: Allison Eding, Lightbloom Photography Models: Kelly and Kylie

18

ca p e f ear l i v i n g / Summer 2019

Mermaid Cove Signature Style Top: Airlie Top $34.99, available in sizes Small through 3XL Seamless Capri Leggings in Fuchsia, $17.99 Sequin Anchor Handbag $19.99 Volta Wedge in Silver, $49.99, available in sizes 6-11, also available in Black & Pewter

Totally Turtle Women's Tunic $36.99, available in sizes S/M, L/XL and 2XL. Mermaid Necklace & Earrings $19.99, available in Silver & Gold Seamless Capri Leggings in White, $17.99 Oka-B Theresa Flip Flop $40.00, available in sizes S, M, ML, L Great for Turtle Lovers!

Roll 'n Go Sunhat $14.99

ca pefea rliving mag a z in e .com

19

fa s h i o n & b e au ty

Coral Cape $22.99, One Size, lightweight and breezy cape perfect for a beach stroll The Charlotte Dress $24.99, available in 6 colors.

Hidden pockets Mermaid Necklace & Earrings $19.99, available in Silver & Gold

Magic Pantz: Acacia Paisley Magic Pantz $24.99 One Size Fits Most (Small to 3XL) Magic Top in Black $33.99, available in S/M, L/XL and 2XL/3XL Allure Resin Pendant Necklace with Tassel in Coral, $27.99, available in 16 colors.

Pairs with our Allure earrings

20

ca p e f ear l i v i n g / Summer 2019

Clara Off the Should Dress $36.99, available in 3 colors and sizes S/M and L/XL Flamingo Print Wristlet $26.99, 10.5" x 7" made from Cotton, Silk Thread & Wool Allure Resin Pendant Necklace with Tassel in Bright Blue, $27.99, available in 16 colors. Pairs with our Allure earrings

ca pefea rliving mag a z in e .com

21

fa s h i o n & b e au ty Mermaid Cove Boutique has six locations in Southport, Oak Island, Ocean Isle Beach, Bolivia, Wilmington and a new store opening this summer in Surf City. Also launching this summer is the new Mermaid Cottage featuring nautical home dĂŠcor in Oak Island and Surf City.

Beach Road

4557 Long Beach Rd SE Southport, NC 28461 Mon-Sat 10am-6pm Sunday 12pm-5pm 910.477.9154

Midway Commons 2831 Midway Rd SE. Bolivia, NC 28422 Mon-Sat 10am-6pm Sunday 12pm-5pm 910.253.5634

Wilmington

1437 Military Cutoff Rd. Wilmington, NC 28403 Mon-Sat 10am-6pm Sunday 12pm-5pm 910.679.8060

Surf City

2761 NC HWY 210 Hampstead, NC 28443 Mon-Sat 10am-6pm Sunday 12pm-5pm

The Seaside Mermaid 8903 E Oak Island Dr. Oak Island, NC 28465 Mon-Sat 10am-6pm Sunday 12pm-5pm 910.250.1511

Ocean Isle Beach

1564 Marketplace Blvd.

Ocean Isle, NC 28469 Mon-Sat 10am-6pm Sunday 12pm-5pm 910.579.2683

K!K! Reversible Ladies Dress in Sea Shell Print, $59.99, available S, M, L, XL. Ladies love a deal and this 2 for 1 reversible dress is just the thing. Soft aquas and pinks blend perfectly for a combination of color and fun.

w w w. m er m a i d c ove b o u t i q u e . c o m 22

ca p e f ear l i v i n g / Summer 2019

ca pefea rliving mag a z in e .com

23

home & garden

MALL O RY C REEK PLANTATI O N

N N e w U p s c a l e To w n h o m e D e v e l o p m e n t : T h e P i n n a c l e C o n g r a t u l a t i o n s t o S t e v e n s F i n e Ho m e s , w i n n e r o f t h e 2 0 1 9 P a r a d e o f Ho m e s Go l d A w a r d f o r t h e N i c k l a u s D e s i g n a t T h e P i n e s !

O n l y S i x h o m e s i t e s r e m a i n i n g a t T h e G r o v e

24

ca p e f ear l i v i n g / Summer 2019

ca pefea rliving mag a z in e .com

25

home & garden

Mallory Creek new home specialists, Randall Pigford and Christine Branka, with Parade of Homes Gold award for the Nicklaus Home Design.

A couple of decades ago, back when the population of Brunswick County was just 50,000, Craig Stevens, founder and CEO of Stevens Fine Homes, purchased a plot of land and waited.

Today Brunswick County is one of the fastest growing counties in the nation with a population of 137,000 and climbing. The land purchased by Stevens Fine Homes years ago is now known as Mallory Creek Plantation, and it has become one of Southeastern North Carolina’s most sought-after places to live.

“We’ve lived up and down the east coast, and this was exactly what we were looking for,” says homeowner Lorrie Ingersoll.

Mallory Creek Plantation is primely located with quick, easy access to all the new restaurants and shops in Brunswick Forest and Leland, and it’s a 10 minute drive to downtown Wilmington and the beach.

Mallory Creek Plantation has a competition size pool, low country style club house, ponds and miles of walking paths surrounded by live oaks and magnolia trees. It’s home to the popular The Grove and The Pines family neighborhoods, and this summer Stevens Fine Homes breaks ground on a brand new townhome development at Mallory Creek called The Pinnacle.

The Pinnacle is being developed in response to an overwhelming demand for townhomes—Stevens Fine Homes will be building 200 upscale townhomes to meet this demand.

“This development will be totally different from anything else that’s already here. We’re going to have one and two-story townhomes with three bedrooms, two baths, and a two-car garage. The coastal 26

ca p e f ear l i v i n g / Summer 2019

design will be completed with customized wood flooring, granite countertops and all the features people want in a home,” says Stevens Fine Homes’ new home specialist, Randall Pigford.

Pigford says the number one question homebuyers ask these days is, “Do you have townhomes?” The answer is now yes.

Floor plans for The Pinnacle townhomes are being finalized, and pre-sales start in August.

“We probably won’t be able to build them fast enough, to be honest with you. Literally all you have to do is mention townhomes, and people’s interest peaks,” Pigford says.

The Pines neighborhood is the winner of the 2019 Parade of Homes Gold Award for the Nicklaus model home design at 2016 Blue Spruce Pines Drive. The coastal craftsman style homes at The Pines feature popular board and batten, shake and stone exteriors

and high-end interior finishes. They range from 1,800 to 3,100 square feet and start as low as $230,000. The Nicklaus floor plan is the most popular.

“Everyone loves the open floor plan and the large extended island in the kitchen—they fall in love with that as soon as they walk in, and once they venture upstairs people’s jaws drop when they see the master bedroom and bathroom,” says Pines sales representative Christina Branka.

A new section of The Pines is now being developed. Already, 30 lots have sold.

“I think what draws people in the most is that The Pines is very family friendly and very pet friendly; people are out walking their dogs, playing basketball, and kids are riding around on their bikes together.” Branka says. ca pefea rliving mag a z in e .com

27

home & garden

E N E R GY W I S E G UA R A N T E E

Like all Stevens Fine Homes, every home in The Grove, The Pines and

e v e r y t o w n h o m e b e i n g b u i lt i n T h e P i n n a c l e w i l l h a v e t h e s t a mp o f

t h e St e v e n s E n e r gy W i s e G u a r a n t e e .

A l l h o m e s u s e o n ly E n e r g y S ta r ®

a pp l i a n c e s , 1 6 SEER h e at p u mp s , R 1 5 i n s u l at i o n ( v e r s u s t h e s t a n d a r d

R13) and radiant barrier reflective r o o f s h e at h i n g t o p r o v i d e

homebuyers with significant

e n e r gy e f f i c i e n c y s av i n g s o n m o n t h ly u t i l i t y b i l l s .

C R E AT E Y O U R H O M E

S t e v e n s F i n e H o m e s h a s c r e at e d a n e a s y, s t r e s s - f r e e w ay f o r

h o m e b u y e r s to b e i n v o lv e d i n

The Grove only has six homesites and three move-in ready homes remaining. Lorrie and Ed Ingersoll purchased a home at The Grove to be next to their grandkids who live in The Pines.

“We love it!,” says Lorrie Ingersoll.

The Grove homes are one-story brick homes with open threebedroom, three-bath floor plans that range from 1,823 to 2,332 square feet and start at $250,000.

“I love having the woods in the back; I have big windows that let me see those trees,” says Intersoll. ¶

building their dream home with t h e “ C r e at e Y o u r H o m e ” o n l i n e d e s i g n s t u d i o , e x c l u s i v e ly f o r

Stevens homebuyers. In a virtual l ay o u t, h o m e b u y e r s c a n s e l e c t

countertops, flooring, finishes and fixtures from a variety of r e a d y-t o - g o d e s i g n p a c k a g e s

pre-assembled by professional d e s i g n e r s o f TEAL d e s i g n f i r m in Raleigh.

T h e P i n e s a n d T h e G r o v e m o d e l h o m e s a t M a l l o r y C r e e k P l a n t a t i o n a r e o p e n M o n . – S a t . 1 0 a . m . – 6 p . m . a n d S u n d a y b y a p p o i n t m e n t .

V i s i t M a l l o r y C r e e k P l a n t at i o n 1 0 2 Em b e r w o o d D r i v e W i n n a b o w, N C 2 8 4 7 9 910.833.2438

Rp i g f o r d @ s t e v e n s f i n e h o m e s . c o m w w w. M a l l o r y C r e e k N C . c o m

28

ca p e f ear l i v i n g / Summer 2019

ca pefea rliving mag a z in e .com

29

On Consignment home & garden

This summer, spend a day exploring our region’s unique collection of home décor and furniture consignment shopping—it’s where high-end style and great deals come together. From mid-century modern, traditional or coastalshabby chic, more people are realizing that re-decorating a home or a room doesn’t have to be out of reach. Cape Fear Living checks in with four of Southeastern NC’s hottest consignment stores, each with their own special niche.

O

Written By: Amanda Lisk

home again

ne post is all it takes before Home Again social media followers are at the door. The store carries current styles of furniture and décor along with some gently used items. Expect anywhere from 75 to 100 customers swarming the showroom on any given Saturday—and who can blame them? Only at Home Again can you find the latest designs with huge percentages off. The person to thank is owner, Jeannie Bethel Cooley. She spent more than 20 years as a top executive in the wholesale furniture industry and now uses her knowledge and contacts to bring incredible deals to her customers.

“I’m able to get opportunity buys, closeouts and entire High Point showrooms; it’s all the most recent stuff featured in magazines, and we get it for a big discount,” says Cooley. Furniture arrives at the store just as fast as it’s being lifted out. Cooley’s well-oiled machine of strong guys in matching Home Again t-shirts lift couches and end-tables over the heads of shoppers all day long. Shoppers who are in the know sign up for their popular email newsletter that has over 15,000 subscribers (get it at www.homeagainwilmington.com). Home Again also sells, jewelry, accessories and gifts. “There are things here that cost $2 and things that cost $2,000. It’s fun, it’s ever changing—I love coming to work every day,” says Cooley.

1115 Military Cutoff Rd D, Wilmington 910.679.4302 www.homeagainwilmington.com Mon. – Sat. 10 a.m. – 6 p.m.

30

ca p e f ear l i v i n g / Summer 2019

Top Right: Home Again owner, Jeannie Bethel Cooley

E

cape fear home furnishings & consignments

lizabeth Mena, a former social worker with Child and Adult Protective Services, entered the world of consigning by happenstance in 2013.

“I actually got talked into it,” Mena laughs. “The previous owner talked me into coming to work for them, and I ended up buying the business.”

The business, Cape Fear Home Furnishings & Consignments (previously known as Cape Fear Consignments & More) is owned and operated by Elizabeth Mena and her husband Myron Nix. “I found that I like decorating and re-creating and finding bargains and passing those savings onto people, and I’m still able to help and do good deeds,” says Mena.

Cape Fear Home Furnishings & Consignments partners with Hope Chest thrift stores by providing them with furniture to support victims of domestic violence in Brunswick County.

The store carries both consigned and new pieces of every style and trend. “Beachy shabby-chic is the fastest selling style these days,” says Mena. New lines include Forty West Designs, Bassett Mirror, and Mena’s personal favorite, J Furniture, which is made in Mississippi and offers custom upholstery. Once a year Mena throws a big anniversary party that draws a crowd as a thank you to her customers and consigners. “We have a very laid-back environment.

No high pressure anything; people run into their neighbors and sit down and start talking. It’s a fun place just to hang out,” says Mena.

117-B2 Village Road NE, Leland 910.383.1896 www.capefearconsignments.com Hours: Mon. – Fri. 10 a.m. – 6 p.m. / Sat. 10 a.m. – 5 p.m.

Above: Elizabeth Mena with husband Myron Nix.

ca pefea rliving mag a z in e .com

31

home & garden

T

The Ivy Cottage

he Ivy Cottage is the pioneer of consignment stores in the Cape Fear region. The store staked its claim on Wilmington more than 20 years ago and has transformed into a four-building mecca, spanning three addresses on Market Street. People come and spend the entire day at Ivy Cottage, break for lunch and come back. It’s where locals take their out-of-town guests, it’s where every single movie and television show ever filmed in Wilmington has come to stage their sets. Ivy Cottage is owned by Andrew “Drew” and Marie Keller along with their two children.

“My five-year-old Abigail likes to show off the diamonds. Aidan just says hello to everyone and tells them there’s free coffee in the back,” laughs Drew Keller. “Believe it or not, they’ve never broken anything!”

Keller says he’s surprised by recent hot sellers like minerals and crystals (building #2), nautical (building #3) and the return of mid-century modern (building #1).

“15 years ago, we didn’t even take it—now we sell more midcentury and reclaimed than antiques,” Keller says.

The Ivy Cottage is one of the only consignment stores left offering a 60/40 split. They have more than 10,000 active consignors and take in 300-400 hundred items per day with 120-day contracts, so no item ever stays in the store for longer than four months.

“It’s hard to put a place like this in a paragraph,” says Keller.

“We’re not at Mayfaire, we’re not downtown. You have to really want to come here; it truly is a destination.”

3030 Market Street – Wilmington Main: 910.815.0907 / fine jewelry: 910.782.8953 www.threecottages.com Hours: Mon.-Fri. 10 a.m. – 6 p.m. / Sun. 12 – 5 p.m.

Ivy Cottage’s diamond specialist, Abigail Keller

32

ca p e f ear l i v i n g / Summer 2019

Bottom: The Southern Home Team

A

Southern home

true Southern home has at least one solid piece of furniture with a good story. Southern Home Furniture & Fine Consignments is a business that believes, as most Southerners do, that unique finds are what make a house complete. Their focus is on classic, more curated pieces like high-end antiques, solid woods, vintage rugs and original art, along with a line of new furniture.

Southern Home, owned by John and Louisa Ward, started off as a store, then became an auction house and naturally progressed into consignment. The Southern Home team is as solid as the pieces they sell, each with expertise and passion for the treasures that come through the door.

“When you don’t know what’s coming, and they pull into the back and you unroll the most amazing rug,it’s really exciting,” says Ann White Schutte, Southern Home designer and manager. “A 1700’s chest recently came in the back of pick-up truck; a beautiful 18thcentury piece. The hardware was impeccable,” she says.

Southern Home keeps their pricing low, so items move fast.

From secretaries and pie safes to an original typewriter and a blue velvet couch,inventory is never stagnant. "I always say if you see something you like, don't think about it too long because of our constantly moving and changing inventory, it might not be here tomorrow," Schutte warns.

3911 Market Street, Wilmington 910.251.1039 Hours: 10am – 5pm – Mon. – Fri. / 12:30-5pm Sun.

ca pefea rliving mag a z in e .com

33

home & garden

T h e

C a p ta i n s D e c k A f o r

n e w a n

l o o k

i c o n i c

h o m e

Written By: Amanda Lisk photography provided By: Michael Otel sberg, Century 221 Sweyer & Associates.

34

ca p e f ear l i v i n g / Summer 2019

T

Those who grew up coming to Wrightsville Beach most likely, at one point or another, spotted the house at 324 Causeway Drive. It’s one of Wrightsville Beach’s most iconic homes. Located adjacent to Seapath Towers, this unique property named, The Gilstrap Estate was built by one of Wrightsville Beach’s most wellknown developers, Don Gilstrap (1924-2015). The Gilstrap family developed Dune Ridge, Cordgrass Bay, Cordgrass Estates, Seapath and many other notable Wrightsville Beach properties. The Gilstrap Estate at 324 Causeway was built as the Gilstrap’s personal home in 1985 and remained in the family until July of 2018. The home’s most notable feature is its oneof-a-kind yacht garage which created one heck of a rooftop deck above that spans some 2,000 square feet overlooking Seapath Towers, it’s marina and the entire Wrightsville Beach Intercoastal Waterway.

The massive yacht garage is made of concrete and constructed using bridge-like construction methods.

It’s where the Gilstrap’s parked their 72-foot Hatteras yacht.

Today the Gilstrap Estate is breathing new life following a year-long renovation. Michael Hinderliter remembers seeing the estate when he was a kid. He’s now its new owner and has given it a new name: Captain’s Deck.

as

before

“My uncle had a boat at Seapath and I always remembered that house and that patio overlooking the Intercoastal. It was really amazing,” says Michael Hinderliter of Durham, who purchased the estate in June of 2018 as an investment property.

“When it came onto the market, I had my eye on it at the right time. I kind of had a vision of how it could be used more effectively, become more modernized and so I was able to make it happen,” he says.

Hinderliter hired Daryl Rosenbaum, of Design Results, to turn the dark, dated 80s-built landmark into an airy, contemporary, coastal escape, able to comfortably sleep around 20 and entertain far more.

“Immediately I saw the potential for a much larger kitchen if we tore down the walls. Then when I walked out onto the deck, I envisioned shade sails, teak furniture and simple nautical blues,” says Rosenbaum. “I had to work within the existing footprint but it had good bones.”

one experiences the effect of each room, a subdued palette and the view take center stage as opposed to extraneous decor and detail. l “ ess to look at, more to see". – design results, daryl rosenbaum. ca pefea rliving mag a z in e .com

35

home & garden

3000 kelvin led lighting used versus the standard 2700 to bring cooler blue tones throughout. lympus white, tidewater, tmospheric blue and nowbound by sherwin williams, create a simple backdrop of color authentic to wrightsville beach.

o a s

before All interior walls on the top kitchen floor came down, oversized cedar closets were ripped out, and the floorplan was re-configured to double the number of bedrooms and bathrooms. All new flooring, doors, trim, cabinets, fixtures and quartz countertops were installed and a simple palette of coastal colors complete the breathtaking transformation.

As one experiences the effect of each room, a subdued palette and the view take center stage as opposed to extraneous decor and detail.

“It was important to me, not to make it look like someone’s grandmother’s beach house. The crisp, contemporary yet comfortable style, in furnishings and detail reflect a younger property owner's tastes and style” says Rosenbaum.

The rec room has a pool table and wet bar, the ground floor has a hot tub and sauna and each king suite has its own bar and a shared balcony.

36

ca p e f ear l i v i n g / Summer 2019

before

walls were removed and a structural beam installed to createviewsan ofopen,the s enlarged kitchen andand eapath marina expose panoramic intercoastal waterway. dark, dated cabinets and countertops were replaced with whiteandshaker cabinets, a gray subway tile backsplash, gray contemporary island with a quartz tops installed. pendantto lights and acomfortable furnishingsof guests. were chosen withstand steady procession the 124-inch-long kitchen table seats 12.

before

its owna shared breakfastbalcony bar, miniachfridgeking andsuiteopenshas onto

e

Hinderliter plans to use the home with his family as well as rent it out to vacationers.

“It’s just the most perfect vacation rental for large family gatherings, great for a celebration of some sort with the entire family under one roof. There’s something for everyone and it has a great spot to park your boat to take trips to Masonboro Island for the day,” says Michael Otelsberg of Century 21 Sweyer & Associates, who sold the property to Hinderliter.

Captain’s Deck is now listed for weekly rentals by Bryant Real Estate and is already booked through midAugust. ¶

he shiplapped bunk bed room can sleep 6 atopand theopenswaterway. to the i original, covered beams porch ts concrete are painted a faux driftwood. t

flooring was chosen for durability. “i wanted something that would last, keeps it hasit aquietlayerandof cork that andhaveit’stowatertight so youwarmer don’t worry about spills,” rosenbaum says. lv p

ca pefea rliving mag a z in e .com

37

Food& Drink

Uncorking

N O RTH

38

ca p e f ear l i v i n g / Summer 2019

C AR O LINA

WINES

I

Written By: Colleen Thompson

If you’d asked an Oenophile–aka wine buff— about North Carolina wines three years ago, you would likely have received a bemused reaction followed by… "you mean wine with real corks and actual grape varietals— Cabernet, Pinot Noir, and Chardonnay? “Um yeah, not-quite-Napa."

But here’s the thing—it’s a new day. A vigneron renaissance, if you will. While many of us have been quaffing Napa, Tar Heel wines have been growing increasingly interesting. If you choose to ignore this, then you’re missing out on a new wave of boutique wineries, passionate wine makers, delicious wines and unique destinations.

No state has as notable a wine history as North Carolina. When captains Philip Amadas and Arthur Barlowe led Sir Walter Raleigh’s first expedition to the New World in 1584, they discovered an island “so full of grapes as the very beating and surge of the seas overflowed them.”

Today the Mothervine, an almost 500-year-old scuppernong vine on Roanoke Island, is regarded as the oldest cultivated grapevine in the nation. More than 20 varieties of muscadine have come from this single vine; little wonder the scuppernong is North Carolina’s official fruit. In 1835 Medoc Vineyards became the first winery, and by the mid 19th century North Carolina was the largest wine producing state–until prohibition intervened.

The amendment crippled the Southern wine business as counties were urged to go dry. Today a few wineries still operate in dry counties, with grants allowing a dispensation for wine to be sold. Fast forward through the syrupy muscadine-only era and into 2019. There are now over 200 wineries in North Carolina, more than quadrupling in less than a decade, producing over 1.1 million cases annually with five designated American Viticultural Areas (AVAs): Yadkin Valley, Swan Creek, Haw River, Upper Hiwassee Highlands and Appalachian High County. For an AVA designation to be granted, 85% of the grapes must be grown within the area and there must be a distinctive and particular terroir (soil and climate combination).

ca pefea rliving mag a z in e .com

39

Food& Drink

“In the past few years, we’ve seen a whole new group of people discovering local, crafted wines in North Carolina,” says Dan McLaughlin, Secretary for the NC Fine Wines Society. “Millennials have a keen awareness of local food quality and a passion to know the story behind it. More mature adults–the age category I’m in–tried North Carolina wines 15 to 20 years ago, and the wines just hadn't hit their stride yet—nothing like they are now. I like to compare it to a conversation that you have with a toddler; come back in 15 to 20 years, and that conversation is completely different.”

Good wine always reflects and showcases the strengths of where it comes from. Paying close attention to the topography, from the mountains in the west to the Piedmont and eastward to the coast, a new breed of vintners is producing wines, embracing the unique combination of soil, microclimate and grape varietals that thrive in each region.

“We now have talented winemakers with years of local experience,” says McLaughlin.

“Vineyard management teams have years of accumulated knowledge on how to work with the crazy weather we’ve seen lately. That experience shows in the quality of the grapes and what ends up in the glass,” he says. “The tasting rooms and event centers that have been created also help people understand the amount of work going into each bottle. These three key components have come together to create a wine experience akin to anywhere in the world. We’re building a world class wine destination.”

40

ca p e f ear l i v i n g / Summer 2019

A range of varietals from Vermentino to Barbera is taking root in these Southern soils. The goal for the winemakers is to put North Carolina wines at the forefront of East Coast wines.

“There are some great varietals out there that are exciting,” McLaughlin explains. “White varietals like Petit Manseng, Vermentino and Albarino will stand up to all kinds of great foods. Don't be afraid to try something new like a Traminette or a Vidal Blanc. For reds, Cabernet Franc does really well, along with Tannat, Montepulciano, Petit Verdot and Cynthiana. “I think North Carolina may be recognized for its Petit Verdot in 10 years, like Oregon and Washington are for Pinot Noir.”

On the edge of the Blue Ridge Mountains, The Yadkin Valley is just shy of a four hour drive from Wilmington.

Named for the river that marks its northern and eastern boundaries, the once tobacco fields have largely been replaced with rows of vineyards, with wineries working tirelessly to establish it as a serious wine appellation. The wineries are small and intimate, providing access to the winemakers and owners (often one and the same).

“Our first AVA, Yadkin Valley, is simply extraordinary,” says Jenn Norris of Jenn’s Vin in Wilmington. “Customers are impressed with the number of vineyards and wineries we have just west of Winston-Salem. I picked up my last

In a region entwined with food c u lt u r e a n d i t s h i s t o r y a n d people seeking out authentic, s m a l l - b at c h h a n d c r a f t e d f o o d and drink, the timing couldn’t be better for farmers, grape growers and vignerons.

wine tour group from Raleigh for a tour of the Yadkin Valley. Everyone had a fantastic time and are already planning more visits to other vineyards.”

A strong proponent and ambassador of North Carolina wines, Norris is quick to add that she cannot change the minds of people who are not open to experience what the NC wine industry has to offer.

“The majority of people I meet and encourage to taste NC wine fall in love immediately and are excited about what our state is now producing. That sweet stereotype is exactly why I launched Jenn's Vin North Carolina Wines,” says Norris.

“We have unbelievable dry wines that rival other wine destinations. We have so many folks now that have relocated to Wilmington from other U.S. wine territories, and they are excited to learn about what we offer in the western part of our state with higher elevations and a thriving wine tourism opportunity.”

In a region entwined with food culture and its history and people seeking out authentic, small-batch handcrafted food and drink, the timing couldn’t be better for farmers, grape growers and vignerons.

“People need to trust that their money will buy them a quality product. So we built a competition that people can trust, not just a medal factory,” says McLaughlin.

The NC Fine Wines Society board calls it, "More than just a competition; it's a campaign."

Opposite Page Top Clockwise: Mountain Brook Vineyards in Tryon, NC; Grape Stomp at Sanctuary Vineyards in Jarvisburg NC with owner John Wright getting baptized by the grapes; Sloping hill and vineyard is Jones von Drehle Vineyards in Thurmond, NC. This Page: Raffaldini Vineyards, Ronda, NC.

ca pefea rliving mag a z in e .com

41

Food& Drink

Historic Millennium Center in Winston-Salem where the Annual Fine Wines Gala is held each year. Pictured are the wines from this year's Fine Wines ShowCase. Cellar 4201, Mountain Brook Vineyards, JOLO Winery, Sanctuary Vineyards, Herrera Vineyards, Surry Cellars, Raffaldini Vineyards and Jones von Drehle Vineyards.

“James Suckling, one of the world's best known wine reviewers, is now tasting North Carolina wines and rating them in the 90s.That's something he wasn't doing 3 years ago. We have seven Advanced Level Sommeliers from the Court of Master Sommeliers judge a competition each year, and it is the toughest wine competition in the country," says McLaughlin.

All of the wines judged have to be 100% grown and vinified (made into wine) in North Carolina. The judging is both blind and mute.

The judges know nothing about the wine producers and can't discuss the wines until they’ve scored them and written their tasting notes.

"The judges are not judging them as "North Carolina" wines, but as wines period,” says McLaughlin.

This year the North Carolina Wine Society is hosting seven dinners at some of the best restaurants across the state with wines from the 2019 NC Fine Wines Showcase, calling it "The Fine Wines in Fine Spaces 2019 Tour".

42

ca p e f ear l i v i n g / Summer 2019

“Having NC wines paired at wine dinners at The Umstead in Cary, Posana Restaurant in Asheville, or at the Pinehurst Resort, lets people trust that the quality is there in the bottle,” says McLaughlin. “We are also thrilled to be back at The City Club of Wilmington on June 21. We're so glad to see them open for business again after the hurricane in 2018. We also have dinners at Nobles in Winston-Salem, GIA in Greensboro and Barrington's in Charlotte.

Each one of these restaurants is synonymous with quality, and we appreciate them inviting us into their homes. Great wines and food are what it's all about.”

There’s been a real renaissance in North Carolina as a place that’s proud of who it is, reconnecting to its rural past, and proud of its farmers and its makers. If you haven’t tried North Carolina wine lately, give it another go; you might be pleasantly surprised.

If you can make the trip out to one of the wineries, nothing quite beats sipping a glass of wine, made by the hands of your host, from the land on which you sit. ¶

Coastal Bound at Olde Village Shoppes

Every 1st Friday

The Oak Island Farmers & Artisans’ Market

8:00am-1:00pm on Mondays from May 20th to September 2nd at the Middleton Park Soccer Field

NC 4th of July Festival

www.nc4thofjuly.com

T H E COTTON E X C H ANGE The golden gallery Art and music from North Carolina's Golden family.

Organic · natural · recycled luxury hand-poured candles

910.762.4651 · www.thegoldengallery.com 311 N. Front St · Wilmington, NC 28401

910.232.4480 www.unwinedbythesea.com YourFriends@UnwinedbytheSea.com

coastal · casual · comfort

Fine Purveyors of Olive Oil, Aged and White Balsamic vinegars, and hand stuffed olives.

910.763.9945 www.capefearfootwear.com info@capefearfootwear.com

855.200.6457 www.BeachOliveOils.com The Olive Shoppe

www. shopcottone x change . com · 3 2 1 N . F ront S t · W i lm i ngton , N C 2 8 4 0 1 ca pefea rliving mag a z in e .com

43

Food& Drink

Views, Valleys & Vino Written By: Liz Wiles

44

ca p e f ear l i v i n g / Summer 2019

Pilot

Mountain

is

one

of

the

most

recognizable natural landmarks in North Carolina. It is a remnant of the ancient chain of the Sauratown Mountains. The earliest inhabitants of the region, the Saura Indians, called the mountain "Jomeokee" or "great guide.� Follow the guide and it will lead you to one of the area’s other most adored and famed landmarks: JOLO Winery & Vineyards.

ca pefea rliving mag a z in e .com

45

Food& Drink

JW and Kristen Ray

46

ca p e f ear l i v i n g / Summer 2019

Merriam-Webster defines the word “winery” as: a wine-making establishment. JOLO Winery & Vineyards, nestled along the winding roads of Pilot Mountain, NC, is certainly known for its excellence in being simply that. To restrict this family-owned (and family-operated) business to simply this, would be quite misleading. While some say that business is not personal, JW and Kristen Ray consider it the most personal thing in the world.

This is evident in the name of their establishment, which was fashioned from the combination of the names of their two sons: Joey and Logan.

The business was personal from day one.

During my visits to JOLO, there has never been a time that JW has not spoken to myself or my family. Most often, he is the one who seats us for our meal in their End Posts Restaurant. My most recent visit earlier this spring was no different. Despite the excellence and capableness of his staff, he is always present, always personable and always more interested in hearing about your day than telling you about his.

Upon first meeting, you wouldn’t identify JW as the owner of this winery and vineyard in the often unrecognized Yadkin County. His perfectly quaffed hair (about which he says people often ask; however, it’s a secret, and he will never tell) and his impeccable fashion suggest that he is simply a visitor from somewhere along the West Coast.

“Before people ask me about our wine, they usually comment on my attire or my suggested hair products,” JW says with a smile. “Then we move on to the wine.”

In relation to the coast on the other side of the continent, earlier this year JOLO was named one of the top wineries in the nation outside of California by TripAdvisor’s “7 Top-Rated Wineries In The US—That Aren't In California!”

“We love our patrons… they are who and what defines us,” says JW. “Everyone who spends time here becomes our family.” ­—

J w

JW grew up serving others, spending over 10 years in the food and beverage industry and working at two five-star hotels.

By age 19, he was the owner of his own restaurant.

He then moved on to his next venture in his role of cofounder and chief operating officer of Learn.com. In 2010, JW decided to put his era with the organization to an end, and Learn.com was sold.

Still committed to finding joy in catering to others, JW decided to move forward in a different direction. Kristen was prepared to take this next step as well, after 20 years in corporate sales. As lifelong wine enthusiasts, pursuing a venture such as a winery and vineyard was the perfect fit for the couple. Their search ultimately landed them in the historic Yadkin Valley.

While you may have never heard of these parts, I grew up around the area. The scenery is pristine, the atmosphere is unpretentious and the sounds of urban life are absent. It’s somewhat of an escape. These subregions in North Carolina are developing in the wine industry, and bringing in folks from all areas.

r a y

Not just for the wine, not just for the scenery, and certainly not just for a trip for seclusion. You can get all of that at JOLO, but it’s more likely that you will walk away with some new friends and a new appreciation of the epitome of a fantastically owned and operated establishment.

The vineyards, JOLO Tasting Lodge, wine cellars and outdoor event venue are displayed 900 feet above sea level in the foothills of the Piedmont region. Pilot Mountain can be viewed from almost anywhere on the property - but you’ll get the best view standing from the gazebo - perfect for a romantic moment, a photo opportunity with friends and family, or a wedding ceremony. The surrounding land on which JOLO is settled does not lay flat. As a result, the rocky soil and uneven ground of the vineyard estate had not been utilized for widespread agricultural purposes. But what is a loss to one, is a gain to another. What may not be ideal for agriculture, provides the excellent conditions for growing grapes.

Their wine is made in the vineyard and in the Ray’s’ own ca pefea rliving mag a z in e .com

47

Food& Drink

48

ca p e f ear l i v i n g / Summer 2019

avor f y ” m is s e l b b u “Beach B

ite.

words, “The precise day to harvest - after a season of carefully cared-for and hand-selected clusters - is the secret to great wine-making.”

JW and Kristen are coy in the description of their efforts, as most of the south-facing sections of the vineyard require hand farming, because the terrain is too steep for tractors to safely function.

The manpower needed and the result produced is a testament to the Ray’s commitment to their winery and their wine.

They use stainless steel tanks to ferment their white and Rosé wines. Red wines are aged in a combination of American, French and sometimes Hungarian oak. JOLO’s Pilot Fog offering - made of Cynthiana grapes - is barrel-aged exclusively in 100% new American oak.

Jerry Ann Brown, guest services manager, has been with JOLO for three years. After retiring from her career in elementary education and the role of coaching varsity sports, she found herself in conversation with JW about a potential weekend job, as her daughter worked at the JOLO Tasting Lodge and encouraged Jerry Ann to join the team.

“Guests like that most of us that work here are here every time,” says Jerry Ann. “There is not a lot of turnover. They see the same faces every time, get personal attention, we know them by name, and it’s a family atmosphere.”

Perhaps this is why JOLO has one of the fastest growing rates of wine club members in the state of North Carolina in just under five years, currently peaking at 1,300 members to date.

“It doesn’t hurt that we have very good wine,” she adds with a smile.

While Jerry Ann can’t name her favorite wine, she tells me that

it’s not only because they are hard to choose between, but that it also depends on what she’s eating. Some favorites of hers (and mine) from the End Posts Restaurant include the Grilled Salmon Salad, accented with balsamic vinaigrette, shaved onion, cranberries, walnuts and goat cheese.

Another includes Mediterranean Lamb Lollipops with pomp puree, sauteed seasoned vegetables and apricot glaze. And lastly - but certainly not least - the Beer Glazed Momma’s Meatloaf - a famous recipe created by none other than JW’s mother.

All of their wine selections are carefully crafted and thought-out; perhaps this is the reason they sometimes find themselves running out of certain wines. Weather, climate change and pesky thieves— including deer, coyotes, foxes and raccoons—that wander into the vineyards for a midnight snack all play a role in which wines will be available.

“It’s frustrating for us at times, because we do run out of certain favorites,” says Kristen. “People sometimes don’t understand that if there is a demand for something, and it’s not available, we can’t just run out to the store and buy it.”

With a total of 150 acres under their belt as of late, JOLO will have the ability to produce even more of their liquid pleasure. Five of the 60 additional acres recently purchased already have vines planted and will be yielding grapes in the coming years.

Among their many accolades, the Rays remain humble and thankful. They shake your hand when you arrive and invite you back upon departure.

“We love our patrons… they are who and what defines us,” says JW. “Everyone who spends time here becomes our family.” ¶ ca pefea rliving mag a z in e .com

49

Food& Drink

handmade , hand mi x ed and hand cut.

Written By: Amanda Lisk

In today’s busy, fast-paced world, it’s nice to know there are still those places that don’t take shortcuts. We’re talking donut shops and bakeries where everything is made from scratch— no skimping here! Real eggs, butter, cream; the perfect melt-in-your-mouth summertime treat. This issue, Cape Fear Living visits five of the very best donut shops and bakeries along our coast for a bite into pure summer deliciousness.

A hoy D oughnuts

A

t Ahoy Doughnuts in Oak Island, there are over 100 different doughnuts to choose from. They make mermaid donuts with mermaid tails, strawberry shortcake donuts with fresh strawberries, a peach cobbler donut, a key lime donut, an almond joy doughnut, and the list goes on and on. The 4th of July is kind of a big deal at Ahoy.

“We go all out,” says owner Kelly Eckard.

Kelly and wife Angela Eckard of Hickory, NC are the Ahoy Doughnuts owners. They spent their summers vacationing at Oak Island when their two daughters were young. In 2016 they decided to make Oak Island their permanent home and bought Ahoy.

Their daughters, son-in-laws and grandbabies followed. Today, making doughnuts is a family affair. Kelly, a former police officer, says it’s the perfect fit.

“I’m a retired cop—no one knows donuts better than a cop,” laughs Kelly.

The Eckard’s are strong Christians, so they play Christian music in the background, write Bible verses on the chalkboard, and if anyone mentions Jesus, they get a free doughnut.

“We love the Lord. All of our boxes are stamped with scripture; we want to use this to plant seeds, to make donuts and tell everyone that Jesus loves them,” says Kelly.

Daughter Emily is a wiz at decorating and caters birthday parties.

Ahoy also makes a Sun Drop cake, muffins and their bagels are shipped in from New York. Discounts are given to veterans and first responders.

“They are the backbone of our country and I look out for them,” says Eckard.

Hurricane Florence did a number on Ahoy Doughnuts, but they have since bounced back, and the Eckard’s expect to say “Ahoy” to many new vacationing customers this summer.

5821 E Oak Island Dr, Oak Island, NC 910.250.1005 Open Every Day 7-11:30 a.m.

ca pefea rliving mag a z in e .com

51

Food& Drink

Wake N bake donuts

H

ome of the famous Wake N Bacon donut and winner of the Cooking Channel’s Donut Showdown, Wake N Bake Donuts has been racking up the rewards lately. They’ve won best donuts by three different news organizations and are enjoying top ratings from TripAdvisor.

Wake N Bake owner Danny Tangredi and his wife Amanda opened in 2014 after seeing a similar donut shop in Maryland. You can find traditional donuts at Wake N Bake, but most come for the 30 different extreme ones. The “Snickerbomb” donut has an entire Snickers bar stuffed inside, “Dat Ghost Fire” is made with ghost pepper infused chocolate glaze and jalapeños, the “Wake N Bacon” donut is their popular maple frosted donut with crumbled bacon on top, and “Slimm Shady” has potato chips on top.

“I think people have gotten used to us being that boutique that has so many different options you’re bound to find one; we’re like the Baskin Robbins of donuts,” laughs Tangredi.

52

ca p e f ear l i v i n g / Summer 2019

Wake N Bake just got city approval to sell alcohol, which means Tangredi can now do beer and donut pairings and serve alcoholinfused donuts. Wake N Bake is one of the only donut shops to stay open until 10 p.m., so it works.

“It will be unique to this area,” says Tangredi.

Tangredi’s best friend of 20 years, JoDan Garza, is general manager, and there’s talk of franchising Wake N Bake. Tangredi says the awards have put them on the map.

They recently flew to Toronto to film the Cooking Channel’s Donut Showdown and won $10,000.

Downtown Wilmington location: 114 Princess St, Wilmington, NC 910.470.4348 Fri. & Sat. 6:30 a.m. – 10 p.m.

Sun. - Thurs. 6:30 a.m. – 9 p.m.

Carolina Beach Location: 1401 N Lake Park Blvd Suite 46, Carolina Beach, NC 910.707.0166 Fri. & Sat. 7:30 a.m. – 2:30am Sun. – Thurs.7:30 a.m. – 9 p.m. www.wakenbakedonuts.com @wakenbakedonuts

B urney ' s bakery

W

hat is it about the Burney’s Bakery croissant that makes people want to hop in their car and drive for hours to

get one?

The small, glazed croissants are light and flaky with a little bit of a crunch on the outside and creamy filling on the inside. They come in 11 different flavors plus a flavor of the month, and those croissants fuel the business at Burney’s Bakery on North Howe Street in Southport.

“Oh, my goodness, I get people who travel from Holden Beach, Sunset Beach, Myrtle Beach and constantly from Wilmington and Leland. There’s a lady in town who has a daughter who lives in South Africa, and when the grandkids visit, Burney’s is the first place they want to go,” says Southport’s Burney’s Bakery owner, Mitch Ennis.

Burney’s Bakery originally opened in 1994 in Elizabethtown.

“My father-in-law would drive from Southport to Elizabeth-

town a few times a week to get the Burney’s croissants, and he would tell them, ‘you need to come to Southport!,’” says Ennis.

Finally, it happened. Burney’s opened in Southport, and Ennis left his longtime laundry business to become the owner in 2016, and has enjoyed a growing business ever since. Burney’s now has eight locations across Southeastern North Carolina.

In addition to Burney's croissants, people go crazy over the Burney’s 15-layer vanilla cake with chocolate fudge frosting and their fresh handmade apple fritters. This summer check out the Burney’s firecracker cupcakes in honor of Southport’s 4th of July parade.

808 N. Howe St, Southport, NC 910.454.4222 Mon. – Sat. 6 a.m. – 6 p.m.

ca pefea rliving mag a z in e .com

53

Food& Drink

the donut inn

B

y 8 a.m. on a typical summer day, The Donut Inn is packed.

Kids with sandy toes and surfers in wetsuits along with biking and running groups have made The Donut Inn a popular pit stop on the way to and from the beach.

“In the summer, a lot of our regulars will bring in guests from out of town because they want them to come here and experience this place before they go back home, and that’s a beautiful thing,” says Allen Renquist, who co-owns the store with buddy Matt Anlyan. The two are former international humanitarians who spent a decade traveling the world before settling in Wilmington with their families and becoming donut shop owners. Bakers arrive at midnight to start the process of making the donuts from scratch— handmade, hand-mixed and hand-cut.

"Our goal is simple: make the best traditional donuts possible," says Renquist.

The Donut Inn focuses on the classics, with their glazed and chocolate frosted being their top sellers. Anlyan likes the sour

54

ca p e f ear l i v i n g / Summer 2019

cream cake donut, and Renquist says they can’t keep their apple fritters on the shelf.

“We sell out every day,” says Renquist.

In the fall, a second Donut Inn will open in Porter’s Neck and promises to keep the same hometown feel.

“That’s all we’ve ever wanted—to become part of the fabric of the community. Now we’re proud to be in that mix of the Wilmington experience,” says Anlyan.

Renquist and Anlyan have stayed true to their humanitarian roots by donating all end of day donuts and pastries to local food banks and charities. The Donut Inn also serves bagels, breakfast sandwiches and locally roasted coffee.

1427 Military Cutoff Rd, Wilmington, NC 910.679.8420 www.thedonutinn.com @thedonutinn NEW Porter’s Neck location opening Oct. 1: Oak Landing Shopping Center 8262 Market St. Wilmington, NC Open Every Day 6:30 a.m. – 3 p.m.

N othing B undt C akes

N

othing is more scrumptious, nothing more elegant and according to Nothing Bundt Cakes' owner Cat Marinich, there's simply nothing better than seeing someone try a Nothing Bundt Cake for the first time. We always say we wish we had a hidden camera. We have free samples every day; new guests will say ‘Oh my gosh! Stop it! Are you kidding me? That ain’t even right!’

It’s so funny,” laughs Marinich.

Nothing brings Cat and husband Greg more joy than making a wedding, birthday party, office party, neighbor gift or school treat special for their customers. Each cake is handmade, hand-frosted with the Nothing Bundt Cakes signature butter cream cheese frosting, hand decorated and wrapped. Only the best ingredients are used to create these “make-you-wanna-slap-your-mama cakes.”

There are 40 designs and 10 flavors, including a gluten-free cake, and they come in four sizes: 8” and 10” Bundts, Bundtlets, and Bundtinis.

Cat and Greg are UNCW sweethearts who spent 28 years as a military family with their two boys living all over the world before settling back in Wilmington and opening Nothing Bundt Cakes.

Both sons are a big help along with a tight-knit team, each of them always ready to make your occasion a sweet success! Nothing Bundt Cakes donates to multiple nonprofit fundraisers in town.

Their most popular flavors are chocolate-chocolate chip, white chocolate raspberry, lemon and red velvet. In June and July, the highly esteemed lemon-raspberry cake returns, and in August a new blueberry bliss flavor will debut.

1437 Military Cutoff Rd, Wilmington, NC 910.679.8797 www.nothingbundtcakes.com/bakery/NC/wilmington Mon.-Fri. 9 a.m. – 7 p.m.

Sat. 10 a.m. – 6 p.m.

Sun. 12 p.m. – 4 p.m.

ca pefea rliving mag a z in e .com

55

Food& Drink

Fo r

t h e

Lo v e

o f

Food & Family

H

Written By: Naari Honor

Husband and wife duo James and Cristy Bain have taken their love of food, education and healthy eating to new heights by creating Epic Food Co., a beach themed café that offers express-style dining with a nutritious flair. Located in The Forum shopping and dining plaza, Epic Food Co. not only serves patrons unique meals made from locally produced foods and meats, but also strives to inform the community that they too can eat healthy, fresh foods without the organic price tag.

“Everybody is busy, and eating out every night is expensive,” says Chef James Bain. “So we are making these healthy and affordable meals to grab and take home to eat—meals that are healthy and fit for you.”

Epic’s lunch and dinner menu includes all-natural, no-sugar-added smoothies, roasted certified organic coffee from Counter Culture of Durham, inventive wraps with names like “Brussels with Hustle,” grass-fed beef burgers and a children’s menu that includes entrees made with organic eggs, tofu or gluten-free chicken nuggets. But the goodness doesn’t stop there. Epic also offers Epic Catering and Epic at Home, which features chef-made, family-size entrees that go from the oven to the table in minutes with no prep-work required.

“Our new focus is take home foods, and I’m excited. We’re creating affordable things you can take home and feed your family that are good for them.”

Through the Epic at Home meal service, the restaurant offers over 50 deliciously nutritious family meal options that can also be ordered online via the restaurant’s website 24 hours in advance.

56

ca p e f ear l i v i n g / Summer 2019

“...we are making these h e a lt h y a n d affordable meals to grab a n d ta k e h o m e t o e at — m e a l s t h at a r e h e a lt h y a n d f i t for you.” ca pefea rliving mag a z in e .com

57

Food& Drink

The Epic at Home menu includes entrees such as gluten-free fried chicken, pulled pork and chicken fajita kits, jambalaya, organic rotisserie chicken and sweet potato shepherd’s pie. The menu features a myriad of wholesome foods that can fuel the most active lifestyles, and with three young boys, the Bains are more than just a little active.

“We start early,” says Cristy Bain. “ I get up two days a week, and James gets two days a week. Either he’s waking up at 5:30 a.m. or I am.”

On any given day, you can find the Bains heading to the beach before daybreak.

“We get down there as much as we can,” says Cristy. “I think that’s the one place we can say we are all going as a family”.

The Bains believe in sitting down for dinner and eating healthily as a family—something they hope their food offerings will encourage others to do throughout the community. “Yeah it’s a business, and you’re trying to make money,” says James. “But at the end of the

58

ca p e f ear l i v i n g / Summer 2019

day, it’s healthy eating and important values that keeps me coming back here every day” Another unique offering from Epic Food Co. is a free casserole program. This service allows customers to take a casserole dish to a family member or friend in need who may be ill or down on their luck. “We call them feel-good meals,” says Cristy.

The program actually came about as a result of Hurricane Florence. Like many Wilmington residents and businesses, Epic found itself without power after the storm. Instead of throwing food away, they invited family, friends and community members to take food home with them. Going a step further, the Bains served meals to disaster relief workers who were helping put Wilmington back together following the storm’s devastation. Now, a healthy meal for those in need is one of the restaurant’s everyday offerings.

Epic Food Co. is also a part of the Surfrider Foundation’s Ocean Friendly program, Plastic Ocean Project, Inc. Their commitment to the program involves only offering straws when requested and striving to use as little plastic as possible in the restaurant.

The Bains strive to be there for their staff as well, and they’re viewed by many of their college-aged employees as surrogate parents.

“A lot of these kids come from out of town, or they didn’t have a family growing up,” Chef James explains. “Cristy becomes a mother

figure to some degree to a lot of them, and they appreciate that.”

The restaurant business is not the easiest to take on. Many people spend their lives trying to make their culinary dreams come true.

Even Chef James admits that the life of a restaurateur is “nomadic and lonely at times.”

However, the Bains have found the balance and a way to make it work.

They make it work for the good of their community and most importantly their family. ¶

w w w. e p i c f o o d . c o ca pefea rliving mag a z in e .com

59

Every goal, whether big or small, starts with a plan.

Estate Planning | Probate & Trust Administration | Business Law

I am passionate about planning! Every goal, whether big or small, starts with a plan. I enjoy helping my clients transition through the stages of life. From young adults starting their families and careers to end of life planning, then helping their loved ones after they pass. No matter where you are on your great journey through life, I am here to help!

Currently accepting and developing relationships, not just clients.

910.509.7287 | davidandersonpllc.com | 9111 Market Street, Ste A, Wilmington, NC 28411 60

ca p e f ear l i v i n g / Summer 2019

Hope Anchors The Soul Hebrews 6:19

T h e v e r s e T h aT g i v e s u s h o p e i n a b r o k e n wo r l d, a n d h o p e for everlasTing life!

10% of all sales will be donated to Childhood Cancer research.

Come see our latest collection, available at Monkee’s of wilmington and sandy Toes boutique. www.anchorbeads.com

FOr Free sHIPPING, Use CODe: FreesHIP

ca pefea rliving mag a z in e .com

61

Food& Drink

Eateries p l e a s u r e

i s l a n d

Written By: Naari Honor

Pleasure Island is a breathtaking coastal community that has many unique treasures to offer both residents and vacationers, including some tantalizing eateries. From authentic Italian cuisine to fresh seafood with a Caribbean flair, Pleasure Island has

something for all kinds of foodies. So the next time you find yourself feeling peckish, make sure you save some room to explore these unique options.

62

ca p e f ear l i v i n g / Summer 2019

Freddie’s restaurant For foodies looking for a romantic and authentic Italian dining experience, Freddie’s Restaurant, located at 111 K Avenue in Kure Beach, fits the bill perfectly with its intimate 13-table dining room and freshly made pastas and desserts. “The room is unique, to say the least,” current owner Robert Gargan explains. “It’s not unusual for friendly interaction between tables of complete strangers.” Gargan has worked at the family-owned restaurant for 21 years and had the pleasure of learning the art of cooking from family friend Fred Shambora, who opened Freddie’s with Gargan’s mother, Barbara in 1994. In 1998, just a few short years after they opened the restaurant, they lost Shambora to a heart condition. However, the Gargan family decided to continue with Shambora’s dream. Freddie’s is now celebrating their 25th anniversary. The extensive menu includes veal, steak, chicken and pasta dishes and several Italian desserts, but many restaurant-goers come for the delicious grilled pork chops. “Our chicken parmesan is probably our top-selling single dish,” Gargan says. “ But whenever I meet people outside the restaurant, the first thing they’ll mention is how much they love our pork chops”.

Head Chef Rod Haltom has worked at the restaurant for six years and boasts that the entire menu is worth trying. “The Italian Gumbo is a very flavorful dish,” Chef Haltom says. “But you can’t go wrong with anything on the menu, so try them all.”

Freddie’s is open Monday through Saturday from the hours of 4:30 p.m. to 9 pm. The restaurant does take reservations for parties of five or more, but on the off-chance one must wait a bit to be seated, it is conveniently located just steps away from the Kure Beach Pier.

Shrimp Barrachina Per Serving

Ingredients 8 shrimp ¼ cup cherry tomatoes, quartered

3

¼ cup baby spinach

3

1 teaspoon of salt & pepper 1 tablespoon olive oil Pinch of red pepper flakes ½ cup white wine ¼ cup Parmesan cheese Choice of pasta Crispy bacon for garnish

Directions Season shrimp with salt and pepper, sauté with diced tomatoes and garlic in olive oil. Add crushed red pepper flakes to taste. Deglaze with white wine and reduce heat to simmer. Add fresh spinach and parmesan cheese.

Toss with your favorite pasta. Garnish with chopped crispy bacon.

ca pefea rliving mag a z in e .com

63

Food& Drink Michael’s Seafood Restaurant Pleasure Island lost a well-respected member of the community when restaurateur Michael McGowan passed away in October of 2012 from Cystic Fibrosis. His passion for both the community and exquisite food lives on through his wife, owner Shelly McGowan and her team of culinary professionals led by Executive Chef Brandon Stark and General Manager, Chilaya Moore.

Michael’s Seafood Restaurant, located at 1206 N. Lake Park Blvd. in Carolina Beach, serves fresh seafood, robust salads, flatbreads, steamer pots, specialty martinis, smoothies and milkshakes. But the seafood chowder—Captain M’s Seafood Chowder, to be exact, is definitely the star of the show. The recipe has won the restaurant many awards including the International, the Chowder Cook-Off in Newport, Rhode Island and the International Seafood Chowder Cook-Off three years in a row. "We made it to the ‘Chowder Hall of Fame,'" McGowan boasts. For out-of-state visitors who fall in love with creamy goodness, Michael’s ships its chowder nationwide. Another local favorite is the Shrimp & Grits entrée, which also happens to be a favorite of Chef Stark. Chef Stark started out at Michael's as a dishwasher and moved his way up the restaurant ranks with the guidance of the late Michael McGowan.

Additionally, Chef Stark invested in his own cooking ability by attending the Charlotte campus of Johnson & Wales Culinary School. “I wouldn’t say that I chose cooking,” Chef Stark says. “I believe cooking chose me.”

One of the other restaurant features includes a free shuttle service for island guests between the hours of 5 p.m. and 9 p.m. Guests are encouraged to call the restaurant to confirm the hours of shuttle operation. Another surprising fact is that Michael’s Seafood Restaurant is a fryer-free zone. “We do not do any fried food,” McGowan emphasizes. “We do not even have a fryer in our kitchen.”

Lobster Roll Serves 8

Ingredients 2 lbs knuckle and claw lobster meat 1 stick celery, chopped ¼ cup chives, chopped 2 oz. lemon juice 2 oz. mayo 1 teaspoon salt, pepper ½ teaspoon garlic 8 New England style hot dog buns ½ cup butter

Directions Mix the first six ingredients together in a mixing bowl. Separate the hot dog buns and coat the outside in butter. Sear the buns on a hot pan so the outsides get caramelized until golden brown. Fill with four ounces of lobster stuffing and enjoy.

64

ca p e f ear l i v i n g / Summer 2019

Jack Mackerels Island Grill Situated just minutes away from Kure Beach Pier, Jack Mackerel’s Island Grill—located at 113 K Avenue in Kure Beach—offers patrons a unique Caribbean-inspired dining experience complete with outdoor deck seating and picturesque views of the ocean.

The restaurant’s eight-page menu includes fresh seafood, calabash platters, baby back ribs and USDA Choice Grade steaks. Head Chef Danny Rose suggests first-time guests try the Pork Belly Bites, BBQ Dry-rubbed Wings or the Prime Rib on Thursday nights.

Chef Rose uses heritage pork, from Cheshire Farms, "they are a N.C. Based farm with great stewardship and farming practices and they probably have some of the best pork products in the nation.

Rose, who got his start at Sambo’s Breakfast House on Market Street at the age of 13, brings with him the knowledge and experience acquired from cooking in restaurants in the Bahamas and working as a private yacht chef in the South Pacific. “I love feeding people and bringing them pleasure through my food,” Rose says. “I also love to eat food!” The chef ’s favorites include the fresh tuna and prime rib. Jack’s also offers exotic tropical alcoholic and non-alcoholic beverages, a kid-friendly menu, and Sunday brunch from 11 a.m. to 2 p.m. For those looking for a bit of an adventure, ask about the legend of the great Jack Mackerel and visit the “Skiff Room” to view a replica of the boat that leads him to a cave of Sirens and a mysterious hidden chest.

Jack's is the perfect place to grab a nice lunch or early dinner. The restaurant does take reservations for parties of eight or more; however, during the busy summer season, seating is first-come, first-served.

Hot Candy Sauce

(used on the Pork Belly Bites) Serves 4 Ingredients ½ gallon of honey 2 lbs of brown sugar 1 stick of butter 1 bottle of Sriracha 4 cups sweet chili sauce

Directions In a medium saucepan, over a medium-high heat combine all ingredients. Sir until the butter has melted and the sugar has dissolved.

Chef Rose warns that when making the Hot Candy Sauce, do not allow the mixture to boil, or it will turn into actual candy.

ca pefea rliving mag a z in e .com

65

Travel& Adventure

66

ca p e f ear l i v i n g / Summer 2019

in Style Written By: Liz Wiles photography contributed By: Luke Peterson, Scott Taylor, Marc Montocchio, and Debra Todd

ca pefea rliving mag a z in e .com

67

Travel& Adventure

“I think my greatest achievement at Jarrett Bay has to be the opportunity to build relationships with the

M

Many of us in the Cape Fear simply admire passing boats from afar, and some are fortunate enough to have one to call their own. A select few, however, are skilled enough to be part of the team that constructs these beautiful, uniquely-designed vessels for leisure and sport.

Jarrett Bay Boatworks was founded in 1986 in Williston, NC on Jarrett Bay, a body of water in Eastern Carteret County. The name of the company came naturally to founder and president Randy Ramsey.

“When I tried to order some materials for the first boat, the supplier told me we had to give them the name of the company,” says Ramsey. “Jarrett Bay was the first name that came to mind.”

Ramsey was born in Kinston, NC but moved to Harkers Island in his early teens. He has and will always consider Harkers Island “home.” His parents were avid boaters, and he had an uncle who was a charter Captain in South Carolina. From an early age, he was passionate about boating and fishing and made it a goal of his to someday start a charter fishing business.

He was licensed by the USCG (United States Coast Guard) on his 18th birthday, which was the minimum age for licensing at the time. He ran his first charter the following day. In the colder months when fishing charters could not be run, he guided duck hunters and worked in local boat shops to help make ends meet.

“When we started, our intention was to build one boat to replace an aging charter boat we were running. Our goal was to build a fast, efficient boat that would be able to compete with any boat along our coast. We never really intended to go into the business, but the first boat exceeded our expectations; she looked good and performed well,” says Ramsey. “Soon after we launched her, another charter captain asked if we would build one for him. We agreed to do that when we weren’t taking fishing charters, and that led to selling sev68

ca p e f ear l i v i n g / Summer 2019

craftsmen who work here and with the customers that have b e co m e p a r t o f o u r f a m i l y . ”

eral others. In reality, our goals today are similar to our original ones: build high quality sportfishing boats that exceed the owners expectations and can compete across the globe.”

Every boat that has even been constructed under Jarrett Bay’s flag holds a place near Ramsey’s heart. He delights in keeping up with each one and loves to hear back from the owners regularly.

“The ‘Sensation’, hull #1, will always be special, but the recent launches of ‘Jaruco’ and ‘Privateer’ challenged us to deliver new designs, explore new methods and push our comfort zones,” says Ramsey.

While his vision for the company hasn’t strayed much over the years, his construction of these massive crafts has evolved over time.

When they started work on their first boat in December of 1986, the typical construction method for custom sportfishing boats was a “plank-on-frame.” In other words, the boat was framed with “ribs,” then planked by nailing juniper boards and strips along the hull sides. The cabin and structure was built of plywood and coated with a very thin layer of fiberglass. Most of the engineering was done as the boat was being built.

“The evolution we have seen over the years has been amazing,” says Ramsey. “In the early 1990’s we started building the hulls with a method referred to as cold molding, which eliminated the ribs.

The strength is derived from longitudinal stringers and diagonal planking.”

With a sophisticated engineering process and a team that works to continually improve their methods, his boats continue to stand out among his competitors. The materials used now include closed cell foam (a substitution for the use of plywood, which makes the boat lighter as a whole), carbon fiber and titanium. They employ methods like resin infusion (which is used on the glass to give strength to the structure) and vacuum bagging (a method of distributing the resin

Left Center: Early days at Jarrett Bay Boarworks yard.

ca pefea rliving mag a z in e .com

69

Travel& Adventure

throughout the glass) allowing for lighter weight construction and eliminating mechanical fasteners in the hull or topsides.

“I think my greatest achievement at Jarrett Bay has to be the opportunity to build relationships with the craftsmen who work here and with the customers that have become part of our family,” says Ramsey. “Together we have delivered some of the finest sportfishing boats in the world, built a marine industrial park and had the service capabilities to take on any job large or small.”

He also considers it an honor to work with all of the people on the Jarrett Bay team.

“They are passionate, take ownership and know that exceeding expectations is our goal every day,” says Ramsey. “While I would like to take credit for the boats we repair and build, in reality they are the reason for our success.”

Outside of Jarrett Bay and the boats themselves, he takes pride in his business’s ability to give back to the community in an effort to help give future generations the opportunity to be successful in their personal ventures.

Jarrett Bay B oatworks :

www.jarrettbay.com · Jarrett Bay Home :

70

ca p e f ear l i v i n g / Summer 2019

Randy lives in Carteret County, North Carolina, and is a very active member of numerous local and regional boards. Most notably, Randy has served on the Big Rock Blue Marlin Tournament Board since 1983, serving as president for two terms. If you listen in on the tournament via its live feed—which can be found on the Big Rock Blue Marlin Tournament website—it’s his voice you will hear.

He also serves on the boards of the North Carolina Manufacturer's Association and the American Boat Builders & Repairers Association, is President of The North Carolina State University Student Aid Association and is a member of the North Carolina State University Board of Trustees, just to name a few. His wife, Tiffany, is also a boat enthusiast, and they enjoy participating in billfish tournaments together.

Aside from their boats, Jarrett Bay also holds Jarrett Bay Clothing Company and Jarrett Bay Home under its flag. ¶

Jarrett Bay Clothing Company :

www.jarrettbayhome.com

shop.jarrettbay.com

ca pefea rliving mag a z in e .com

71

f r o m theCo m m u n i ty

O n e

S h e l l

o f

a

G o o d

Written By: Craven Inions

72

ca p e f ear l i v i n g / Summer 2019

T i m e

I

Interspersed amid glittering shoreline profusions are remnants of life on a much smaller scale. Beneath the sands lie shells that once housed organisms ranging the spectrum’s expanse. From sea snails to conchs, shells come in as many shapes, sizes and colors as their former inhabitants.

Graced with a general ocean shoreline exceeding 300 miles, accompanied by an estimated estuarine shoreline totaling over 12,000 miles, North Carolina shell enthusiasts have tremendous ground to explore and discover. Fortunately for them, there’s a group that promotes shell acquisition and makes it more than just a hobby.

The North Carolina Shell Club gives members and visitors the resources required to stock every collection from humble beginnings to borderline hoarder disorders. In addition to their website, ncshellclub. com, which is loaded with helpful tips and guidance, the NCSC presents an annual Shell Show here in the Port City.

The Shell Show boasts a broad swath of competitive categories including handmade shell crafts, photography and shell displays. Competition groups are divided based on age and experience with special groups for novices and juniors. Exhibits are examined by judges, and winners are selected.

While Wilmington may be home to the event each year, specimens are hardly limited to local waters. Shell Show chair John Timmerman explains how shells from all over the world are welcomed as displays and spur the shell-lover’s zeal.

ca pefea rliving mag a z in e .com

73

f r o m theCo m m u n i ty

The show, held from August 22nd - 25th at the Coastline Conference and Event Center, is open to the public and costs $4 for adults and $3 for seniors and children under the age of 18. This year’s show will be the 47th installment of the annual Shell Show. Last year, Hurricane Florence’s landfall precipitated the event’s cancellation.

Mr. Timmerman says the show has a way of converting bystanders into full-fledged shell junkies. Even seemingly pedestrian interests can be let loose.

Shell Club President Dora Zimmerman shared an anecdote from the 2017 event about just such a baptism. While stationed at the giveaway bins, Mrs. Zimmerman was approached by a young group of girls aged 8 to 10 who were there for a birthday party.

“Like a swoop of birds on prey,” the girls converged on the bin, says Mrs. Zimmerman. One chaperone in attendance remarked what a refreshing change of pace this gathering had been for the girls, who had tired from the routine laser tag parties and fast food rendezvouses. The scavenger hunt was the biggest hit with the crowd, who came away having learned a few new things.

74

ca p e f ear l i v i n g / Summer 2019

“When I was that age, having a chance to attend a shell show like this one would have made my head explode,” says Mr. Timmerman of the displays at the annual event.

Mr. Timmerman grew up in West Virginia, hundreds of miles from the nearest beach but hardly too far to kick start a passion that would last a lifetime.

Reminiscing about his youth, Timmerman explains the origin story for his shell obsession; he discovered his first treasure trove at Myrtle Beach. Mr. Timmerman admitted the prize was actually just a rag-tag collection of fractured cockle shells. All the same, it ignited his fire—a flame yet to be extinguished.

As time passed family moves ensued, compelling Timmerman to consolidate his relics; in the case of the cockles, discarding them completely. Acknowledging their latent sentimental value, Timmerman wishes he could have those shattered shells back, if for no other reason than nostalgia.

Mr. Timmerman encourages those who do catch the fever to be mindful of their contribution to science, reminding them to always document the locations where shells or other specimens are recovered. Without this detail, any newly

gleaned information will be all but nullified, and the shell demoted to prospective art piece at best.

Much like real estate, he stresses, “Location, location, location!”

The NCSC welcomes any and all who are interested to participate in the Shell Show this year.

The public is invited to attend and vote for their favorite display; just one more interactive guestfriendly feature the show offers.

For more information on the show, contact Shell Show Chairman Karlynn Morgan by email at karlynnmorgan@earthlink.net.

The Club also publishes a newsletter four times yearly which provides articles on shells, descriptions of field trips and information on upcoming meetings. The newsletter is mailed electronically. Sign up at ncshellclub.com to start receiving yours. ¶

ca pefea rliving mag a z in e .com

75

H e a l t h & W e l l n e ss

The Emergence of a N e w E r a i n H e a lt h C a r e

B r u n s w i c k

Fo r e s t

T

Towering over the skyline at the Villages at Brunswick Forest at nearly 50 feet in the air, stands the new 55,000 square foot, three-story EmergeOrtho advanced orthopedic and spine center. Construction crews surround the structure putting on the final touches. Its presence is transformational.

From doctor visits to physical therapy, diagnostic imaging to advanced surgery, the new facility will make orthopedic, spine and pain management care more convenient than ever for area residents. Housed on the first floor of the building will be Brunswick County’s very first ambulatory orthopedic surgery center and the first surgical center in the region dedicated to orthopedics. Scheduled to open in early July for all orthopedic care followed by the opening of the surgery center in early 2020, the new EmergeOrtho at Brunswick Forest will provide much needed accessible and cost-effective care.

“The number of patients who live in Brunswick County and are being cared for at our Wilmington locations continues to grow, so they look forward to the added convenience. We are thrilled with this investment in and commitment to the community and appreciate the support of our patients,” says EmergeOrtho CEO, Stephen DeBiasi.

76

ca p e f ear l i v i n g / Summer 2019

From doctor visits to physical therapy, diagnostic imaging to advanced surgery, the new EmergeOrtho facility consolidates all northern Brunswick County medical services and staff into one location, making specialized orthopedic care more convenient than ever for area residents.

“The number of patients who live in Brunswick County and are being cared for at our Wilmington locations continues to grow, so they look forward to the added convenience. We are thrilled with this investment in and commitment to the community and appreciate the support of our patients,” says EmergeOrtho CEO, Stephen DeBiasi.

DeBiasi has played a hands-on role in the design and construction process. Measuring 55,578 square feet to be exact, the new EmergeOrtho building has close to 10 inch solid concrete walls with steel rebar reinforcement embedded in the wall panels. Contractor Trace Adams of Adams Southeastern Construction cast the wall panels on-site and put them in place using the “Tilt-Up” construction method.

“It’s been an interesting construction process with the Tilt-Up construction. You drive by before construction and it’s nothing more than cleared land, as flat as this table…a week later it’s a threestory building,” says DeBiasi.

DeBiasi says the decision to construct a facility of this magnitude was in response to population growth and the aging of the population. According to the US Census report, more than 14,000 new residents moved into Brunswick County within the first seven months of 2018, beating out New Hanover and Pender counties. The new building allows EmergeOrtho to consolidate all of its Leland area locations, currently at capacity, into one comprehensive facility ded-

icated to orthopedics and spine, where treatments, procedures and surgeries are available under one roof. “We will grow into the facility as the population continues to grow,” says DeBiasi.

“A larger comprehensive facility with more exam rooms will allow patients to access a broader range of orthopedic specialty services more quickly,” says Jennifer Loper, EmergeOrtho marketing director.

“When many orthopedic practitioners are together in one place, a colleague just down the hall can be called in, ‘hey, I’m looking at a patient with an elbow injury…can you take a quick look at it?’ Such collaboration can happen easily when we are in the same building,” says DeBiasi.

Specialized offerings will include care for back, neck and spine, elbow and arm, hand and wrist, hip and knee and foot and ankle conditions. EmergeOrtho patients at the new Brunswick Forest location will enjoy perks such as same-day appointments. “People lead busy lives! We’re working to make care more convenient and more accessible for everyone,” says Loper. “As an additional benefit, patients will find that care in an outpatient surgery center is often less expensive than in a hospital setting.”

The clean, modern exterior style will be paired with an innovative, sophisticated interior design by Indoff Design Company, and will feature updated finishes and neutral tones.

Opening in early July 2019, the third level will house physical and ca pefea rliving mag a z in e .com

77

H e a l t h & W e l l n e ss occupational therapy, pain management and two in-office procedure rooms. In late July, the second floor opens for orthopedic specialty services, including 30 exam rooms, three x-ray suites and a dedicated casting area.

Once the surgery center opens in Spring of 2020 and the facility is fully staffed, 25 new jobs will be added, an exciting time for the region says lawmakers.

“This facility will deliver much-needed health care access for Brunswick County,” says NC General Assembly Senator Bill Rabon.

“I see the new EmergeOrtho office as a win-win for our area,” says Leland Mayor, Brenda Bozeman. ¶

EmergeOrtho broke ground just one year ago.

They will begin seeing patients at the new, advanced center for orthopedics and spine care in July.

LEVEL 3: opening early July 2019 · · · · ·

6,000 square foot gym Physical Therapy Occupational Therapy Board-certified and fellowship trained pain management specialist Two in-office procedure suites

LEVEL 2: opening late July 2019 · · · · ·

30 orthopedic exam rooms Board-certified and fellowship trained orthopedic and spine specialists Three digital x-ray suites Dedicated casting areas Same day appointments

LEVEL 1: opening early 2020 · · ·

78

ca p e f ear l i v i n g / Summer 2019

Brunswick County’s first ambulatory orthopedic surgery center Operating and procedure rooms ACR Accredited MRI services

N o rt h C a r o l i N a’ s t o p W i N e ry & V i N e ya r d

Life’s too short! Drink JOLO because YOLO! 2 1 9 J o l o W i N e ry l N .

336.614.0030

80

·

·

p i l o t M o u N ta i N , N C 2 7 0 4 1

i N f o @ J o l o V i N e ya r d s . C o M

ca p e f ear l i v i n g / Summer 2019

·

W W W. J o l o V i N e ya r d s . C o M