CityView October 2015

Dax’s Deals Auto ~ Your Source for Fine Imports

Dax Yarborough of Dax’s Deals comes from a long line of businessmen in the automotive industry. His great grandfather, Wilson, started Yarborough Motor Company on Russell Street in downtown Fayetteville in the late 1930s. His grandfather, Wilson Jr., succeeded his father and managed Yarborough Motors until 2000 and his father Wilson, III ran Yarborough Motors after his father.

Dax’s Deals is proud to introduce Andy Harnsberger as the new general manager. Andy has spent 40 years in the automotive business here in Fayetteville. He has previously worked with Dax’s father and grandfather. With Andy’s extensive background in finance and sales management, the company is excited to have Andy join the team.

Dax’s Deals specializes in luxury and high line automobiles at his McPherson Church and Owen Drive locations. His Raeford Road and Hope Mills Road operations sell domestic cars and trucks. Dax currently employees 12 people to serve the public. The Dax’s Deals location on the corner of Raeford Road and Owen Drive offers inspections and other auto services.

The difference between Dax’s Deals and other dealers is that Dax personally selects and buys all vehicles, featuring luxury lines like Mercedes, BMW, Ferrari, Bentley, Jaguar and Lexus.

Competitive bank financing along with extended warranties are available for most vehicles.

Highland OB/GYN Clinic, PA

Serving greater Fayetteville for more than 50 years, Highland OB/GYN offers a full range of women’s health services, including medical/surgical gynecological care and obstetrics. Dr. David Schutzer and his staff are committed to providing excellent, compassionate care – and to keeping pace with the latest advances for treatment and diagnosis.

Recently, Highland became one of only three OB/GYN practices in North Carolina to offer MonaLisa Touch™, a revolutionary treatment for women suffering from vaginal atrophy caused by hormonal changes. MonaLisa Touch™ is a remarkable new option for women with symptoms such as vaginal dryness, itching and pain, painful intercourse, and vulvar burning. It has also been shown to help with urinary incontinence. It is ideal for women who are concerned about the risks of estrogen therapy, including those who are being treated for, or have

survived, breast cancer and those who’ve had their ovaries removed due to gynecologic problems. Women who have undergone MonaLisa Touch™ treatment claim it “turned their life around,” enhancing their quality of life and intimate relationships.

Approved by the FDA, MonaLisa Touch™ is a non-surgical, minimally-invasive treatment, without the risks associated with hormone replacement. Using CO2 laser technology, this innovative treatment stimulates new collagen production in the vaginal wall, which restores lubrication. The intravaginal laser procedure is performed in three sessions (lasting less than five minutes each) over a 12-week period. Treatments are not painful, but an anesthetic cream can be applied to reduce any potential discomfort. Any side effects are minimal and short-lived. Highland OB/GYN welcomes new patients who are interested in undergoing MonaLisa Touch™ treatment.

David Schutzer, MD, FACOG Board Certifi ed, OB/GYN

Porch Conversion Fayetteville

Porch Conversion of Fayetteville is locally owned and operated by Mike Trowbridge, with its headquarters based out of Wilmington, North Carolina. Porch Conversion received the Angie’s List super service award for 2012, 2013 and 2014. Porch Conversion is a fully licensed commercial and residential contractor. Mike Trowbridge has over 20+ years experience in project management and in 2014 successfully managed over 66 sunroom and screenroom projects.

Porch Conversion takes pride in the professional and courteous service they provide their customers. Not only do they use the highest quality products and have top notch experience, but they have been recognized for their design work by PGT Industries, Custom Window and the National Sunroom Association. For unobstructed viewing, they pro-

vide custom designed panels that can extend from floor to ceiling in less than six to eight weeks from order to installation. As the mild weather of fall gives way to the winter cold, Porch Conversion can reclaim unused areas by turning them into year-round living spaces.

Porch Conversion is committed to quality, giving clients a lifetime non-prorated warranty they believe is the “strongest in the industry.” Including labor and materials, and even accidental glass breakage they stand by their products.

Whether closing in an existing space or designing a new sunroom, porch, patio, or screen enclosure the finished product will look as if it were there all along, not a “built on” afterthought. With over 3,000 installations under their tool belt, Porch Conversion knows how to get the job done.

BUSINESS PROFILE

Webb Carpet ~ The finest in floor covering since 1965

What does it mean to be “the finest in floorcovering since 1965?” Webb Carpet has served our community’s floorcovering needs for 50 years. “We would like to say THANK YOU!” Webb Carpet has a true desire for each of their clients to return and do business again and again.

Most of their business is repeat or by “word of mouth.” There is no better compliment than a repeat performance!

Webb Carpet offers inhome sales along with the convenience of shopping in-store. With interior designers on staff, they can cover any type of flooring with only the best aesthetically pleasing product. Webb Carpet remains

focused on what they do best: floorcovering. They believe in being educated on the advancements in their industry and also educating their customers.

Webb Carpet is well versed on their products ranging from warranties to durability and color and can help narrow the field of floorcovering down to a few products for you. They want to make the purchase of something for your home enjoyable for many, many years and a purchase you never regret.

Bring Webb Carpet your high standards and let them show you exactly what it means to be “the finest in floorcovering since 1965.”

Gale Jacobs, Will Simmons, Kathy Griffin, Woody Griffin, Lori Albertson, Larry Godfrey. From design to function, Webb Carpet has you covered!

capeablecapeable

Whether your passion is golf, tennis or even taking walks with your spouse, when the pain of arthritis makes you consider hip or knee replacement surgery, there’s really only one choice.

Only one joint replacement program in the Sandhills has been awarded two Gold Seals of ApprovalTM from The Joint Commission, the nation’s premier accreditation agency.

And Cape Fear Valley is designated a Blue Distinction CenterSM for Hip and Knee surgery by Blue Cross and Blue Shield of North Carolina. Just two of the many reasons we’re CAPEable of keeping you in the game.

For a referral to an orthopedic surgeon who is part of Cape Fear Valley’s award-winning Race to Recovery joint replacement program, please call Carelink at (910) 615-link (5465) or toll free at 1-888-728-well.

I’m extremely enchanted by Anthony Bourdain.

I really don’t know what it is. It could be his rebel attitude, his willingness to embrace and devour street food in Burma. I honestly have no idea. But, I absolutely can’t get enough of that man. No, it’s not a crush on a silver fox. It’s just respect and maybe, just maybe, I’m a little jealous.

I don’t have the time (or let’s be honest, the money) to travel and sample foods native to countries. But I do search new food options in Fayetteville, because I am a foodie. I’m definitely more of a foodie than a wino for sure. I’m not afraid of hole-in-the-wall country cookin’ cafes and I’m not intimidated by white tablecloths with a Maître D.

If I want chicken shawarma, I head to Dubai Express. If I have pho on the brain, Grilled Ginger is my top choice. If I crave a traditional Sunday brunch, I stroll on over (beauty of living in Haymount) to Hilltop House.

What I am trying to say is that if you're stuck in a "culinary rut," there's more than chain restaurants here. You may have to search and you may have to do a little more work than normal.

Just imagine you’re Anthony Bourdain in Parts Unknown: Fayetteville.

CityView

PUBLISHER

Marshall Waren publisher@cityviewnc.com

EDITOR

Miriam Landru miriam@cityviewnc.com

ART DIRECTOR

Annette Winter awinter@cityviewnc.com

CONTRIBUTING

PHOTOGRAPHERS

Byron Jones, Brad Losh, Kiara Love, Kerry Ludeman, Val Morris, Sharilyn Wells, Matthew Wonderly

CONTRIBUTING WRITERS

Fatima Butt, Melissa Goslin, Bob Hackendorf, James Johnson, Brittany Maiava, Bill McFadyen, Melanie Mitchell, Courtney Phillips, Dan Trigoboff

••••••••••••••••••••••••••

GENERAL MANAGER

Ashlee Cleveland

SALES & MARKETING ASSISTANT Aubray Onderik

ACCOUNT EXECUTIVES

Julie Donahue, Suzanne Dudley, Ann Shaw, Robin Wiggs, Candace Williams

DISTRIBUTION MANAGERS

Jerome Baker, David McRae

CityView is published eight times annually by CityView Publishing, LLC

Mailing Address: P.O. Box 53967, Fayetteville, North Carolina 28305

Phone: 910.423.6500

Fax: 910.423.0096

Postage paid at Fayetteville, NC. Published eight times a year. Audit applications submitted. No part of this magazine may be reproduced without written permission. Publication of an advertisement in CityView does not constitute an endorsement of the product or service by CityView or CityView Publishing, LLC

*David Evans, Manning Realty

Offering unfurnished and furnished single family homes with all the convenience of apartment living including:

Fully equipped kitchens

Backyard patios

Washer and dryer

On-site maintenance

A gated community

Pet friendly with dog park Playgrounds for children Basketball, volleyball and tennis courts RAEFORD FIELDS IS YOUR HOME AWAY FROM HOME!

publisher’s note

CITYVIEW

300 Bellflower Circle, Raeford, NC 28376 910.875.6000 • www.raefordfields.com

Welcome to the Family

Cross Creek Animal Hospital

has been printing a Food and Wine issue since 2008. In 2013, our new editor Miriam Landru encouraged us to a start a launch party to introduce the issue. We have dozens of sponsors that provide food, beer and wine for our guests. We also sell tickets to the public for $25 which the proceeds this year will be used to donate money to local charities. Last year, we had 450 people enjoy themselves at Vizcaya Villa (formerly Fayetteville Museum of Art). The same venue will be used this year and we expect another big crowd. By the time you read this our third party will be “in the books.”

Reading this issue, you will see a lot about Food and Wine, which are my two favorite pastimes. I am a red wine aficionado. Although I have only been to Napa Valley one time in my life, the grapes grown there are some of my favorites. Most of the famous wines from there are too expensive for me, but occasionally I will splurge for a Cabernet Sauvignon bottle like Caymus, Opus One, Joseph Phelps, Groth or Silver Oak. I have joined a club called Wines Till Sold Out (WTSO) and they have numerous offers daily of a good value on good wines. If I act fast sometimes I can get a very good Napa Cab that retails for $50 plus for under $25. A good deal, I must say!

A hobby that goes great with red wine is grilling out. Making hamburgers is a specialty of mine. My friend Bob Gaines gave me a recipe that we call “The Thomas Burger.” The recipe calls for one pound of hamburger meat with chopped onions and green peppers with ½ a cup of Thomas sauce. Mix them all together and that makes at least four giant hamburgers. Grill them for about 30 minutes on a Holland Grill or 12 minutes on much hotter gas grill. The first time I made them I misunderstood his instructions and used a full cup of sauce which made the hamburger too moist and it fell apart while cooking.

They still tasted great, but don’t go too crazy with the sauce! Make yourself "The Thomas Burger," enjoy it with a good glass of Cabernet and give all the glory to God that made those things for our joy.

McFadyen's Musings

OctNov

The most glorious time of the year

BY BILL MCFADYEN

August ages me more than any other month. It exudes so few redeeming qualities. The heat is relentless. The gnats are constant. You can chase the giant red drum that congregate at night in the Pamlico Sound. Otherwise, your options for wild quarry are limited to stink bugs that make the brown spots on the late tomatoes. Eliminating them from the earth comes with the price of smelling that foul oil they spew out in defiance of death.

Our children return to the classroom, some of them even to classrooms in college towns. A subset of those leave behind a nest emptied of fledglings.Mama’stearsdriponto floors of empty bedrooms where once Thomas was a Tank Engine and Little Ponies carried princesses on their backs.

It is a sin to wish away time, but I confess that August thusly renders me sinful.

In September, summer hangs on, but her heart is no longer in it. When you exit the house at daybreak, there is a softness in the morning air. By lunchtime, one still deduces that coastal plains and paved roads radiate heat. Yet, as the night comes at us a little faster each afternoon, we can feel that the greatest month of the year lies just around the bend.

It is that time of rainbow-colored leaves. Pumpkins and corn stalks adorn front porches where just inside are mounds of candies awaiting masquerading children. The first mosquito-killing frost crumples the grass and sends the lawn mower into hiatus. Buck deer lose all sense of self-preservation in exchangeforspeciesperpetuation.Water-

fowl do the great about-face, heading from tundra and pothole country for more tropical places.

Somewhat like George Costanza’s dad creating Festivus, one of the great outdoorsmen of my lifetime created his own celebration several decades ago. This was a custom-made month-long period of observance that encapsulated the greatest change into the greatest season of the year. The dearly departed Jim MacRae of Cool Spring Street’s lawyer district and equally of Gray’s Creek’s Cape Fear River basin defined thistimeofreverenceasbeginningeach year on October 15 and ending on November 15. That most glorious month of time in the great out-of-doors is known as “OctNov.”

We, the faithful, celebrate OctNov Eve every year on the 14th of October. It generally includes a bonfire following the casting of lead weights into Brown’s Inlet. Or maybe it is after one the first deer hunts of the season. Quite possibly there are to be found malt beverages in iced coolers on dropped tailgates. It almost always includes a rendition of “HappyBirthdaytoYou”withthe“you” beingMaryKatherine,thegranddaughter of Big Jim MacRae, born on OctNov

Eve in 1994.

Around the aforementioned campfire or on a grill in that malt-beverage filled driveway, is some form of food most likely being prepared over orange coals in the fading light of the shortening days. OctNov table fare was very likely swimming, walking or flying under wild skies mere days or even hours before consumption. Italian dressing is a common accoutrement as it keeps the organic meat moist during cooking while adding herbs and spices in a onefell-swoop manner. There will be butter. (Real butter).

Wells vinegar-based marinade or a concocted bar-b-que sauce is standard. Peanut oil is a staple. And there is more butter.

If there is wine, it is generally of the untaxed variety, stored in a widemouthed jar and fermented from fruits with a vintage declared by month rather than by year. You may discover in your country carafe chunks of peaches, seeds from blueberries or hulls from scuppernong grapes. Unlike drinking a fine Bordeaux, you generally will not search for legs if you uncharacteristically swirl this elixir in a goblet. You generally do not swirl it very close to those glowing coals either. One of the common side effects is that you may temporarily lose use of your own legs however. If on OctNov Eve there is this particular genre of wine, then OctNov celebrants (and their spouses back home) have learned through the years that the dawning of OctNov on the following morning will be witnessed by the participant very near to the place where the jar lid was lost and after sleeping in a guest room or in a sleeping bag. We don’t drive home.

As OctNov progresses into its second and third weeks, observers begin to fast. From the office, I mean. We spend some part of nearly every morning and/or evening communing with friends or in graceful solitude, often hip deep in swamp water or elevated above the ground over some wild game food source. The commonly accepted OctNov outer wear is camouflaged. It is understood by true observers that no offspring of the OctNov community may

be wed during this sacred time. That would destroy a Sabbath Saturday and probably a Friday night too.

While there is no prescribed dietary regimen for OctNovians, it is considered shameful and irresponsible to fail to stop at any and every boiled peanut stand upon which one might come. It is considered compulsory that OctNovers safely execute three-point turns on 55 MPH highways and return to the place of any hand-written cardboard sign that reads “Fresh Spots.” Before the beginning of the fourth week of OctNov, all true believers must eat at least one wild persimmon to test whether it is sugary sweet or whether the alum content will still suck the spit out of your mouth.

Just like Mom cries poignant tears at her baby leaving for college, so the faithful of OctNov begin to water at the eyes by the time day 29 approaches. While we know that Thanksgiving will follow the end of OctNov and December will bring its own celebration, the marrow in the bone of our lives has been sucked from the core for another year by the time November 15 fades to black night. Sometimes, if parishioners find themselves in close proximity to one another, a somewhat subdued celebration of thanks might take place on the night of November 15. But nothing mutes the truth...we hurt that soulful hurt of a good thing gone.

Winter is thereafter upon us. The papers are piled high at the office. The patient family deserves our return and our attention. Through the funk of that fog of the good thing gone, we resume normalcy. Our meals are enjoyed in conventional kitchens. We sleep in familiar beds with lots of decorative pillows. We are there in the mornings when the still-living-at-home children leave for school.

In the quiet moments though, we hear the timeless voice of the Founder of the Festival. Jimmy MacRae whispers to us from within the cold wind turned northerly, now rustling through the still-hanging pin oak leaves on Rudder’s Ridge above the muddy Cape Fear. The wind blows in two syllables, and then it sighs as it skitters away to the south, saying: OctNov. CV

Abraham and Melchizedek by Thomas Christian Wink (1738-1797). The Priest-King Melchizedek offers bread and wine and blesses Abraham.

Ancient Clues

How the figure of Melchizedek in Genesis is representative of Jesus Christ

BY BOB HACKENDORF

“Professor Plum did it with the lead pipe in the conservatory.”

Many of us have fond memories of rainy days spent playing the board game “Clue.” The game involves gathering clues in order to solve a fictitious murder mystery. Sometimes, the Scriptures contain captivating mysteries as well.

One such “mystery” is the elusive character Melchizedek. We first encounter him in Genesis Chapter 14.

“Melchizedek, the king of Salem and a priest of God Most High, brought Abram some bread and wine. Melchizedek blessed Abram with this blessing: ‘Blessed be Abram by God Most High, Creator of heaven and

From this evidence, it is clear that Melchizedek represents Jesus Christ. He is a foreshadow and picture of the Messiah that was coming.

earth. And blessed be God Most High, who has defeated your enemies for you.”

Then Abram gave Melchizedek a tenth of all the goods he had recovered. (Genesis 14.)

So what is the significance of Melchizedek? And what are we to make of his offering of bread and wine?

Let’s review the evidence. Melchizedek’s name is translated as “King of Righteousness” (Hebrews 7:2). The Prophet Isaiah said about Christ, “Behold, a King will reign in righteousness…” (Isaiah 32:1).

Melchizedek was “made like the Son of God” (Hebrew 7:3). Christ is the only begotten Son of God: “We have a great High Priest who has passed through the heavens, Jesus the Son of God” (Hebrew 4:14).

Melchizedek “had neither beginning of days nor an end of life” (Hebrew 7:3). Christ has no beginning of days or end of life because He is the Alpha and the Omega, the beginning and the end, eternal and everlasting (Revelation 1:8).

Melchizedek blessed Abraham (Genesis 14:19), which indicates he is greater than Abraham because the lesser is blessed by the superior (Hebrew 7:7).  Christ is the great High Priest, and His greatness exceeds both Abraham’s and Melchizedek’s: “For such a High Priest was fitting for us, who is holy, harmless, undefiled, separate from sinners, and has become higher than the heavens” (Hebrew 7:26).

We are told that Melchizedek is the King of Salem (Salem is related to the word shalom and it means “peace”). Likewise, Jesus is the Price of Peace.

Melchizedek was both a king and a priest. This was unprecedented. The only other biblical figure who held both of these offices was…Jesus.

From this evidence, it is clear that Melchizedek represents Jesus Christ. He is a foreshadow and picture of the Messiah that was coming.

But what about Melchizedek’s offering of bread and wine?

This was very unusual in the context of the Old Testament. Sacrifices usually involved the slaughter of animals. But this sacrificial offering was bloodless. And unique.

Sacrifices were meant to appeal to God for the forgiveness of sins. Such rituals were a plea for mercy. Just as the ancient Prince of Peace offered bread and wine as a testimony to God’s forgiveness, so the New Testament Prince of Peace, Jesus Christ, offered bread and wine as a new covenant in his own blood—blood shed for the forgiveness of sin.

One of the key features of the bread and wine offered by Christians everywhere is that it is forward looking, because it anticipates the coming of Christ at the end of age. So too, was Melchizedek’s offering of bread and wine—for, immediately after this remarkable offering to God, the Lord says “Do not be afraid, Abram, for I will protect you, and your reward will be great.” (Genesis 15:1) God went on to promise Abram a future saturated with greatness and reward. In the same way, Christians everywhere understand the bread and wine of the Eucharist to be a foretaste of the heavenly banquet that awaits God’s people.

And so all the evidence points to Melchizedek as being a great picture of what Christ was to be like: a King of Peace, Son of God, the Alpha and the Omega, the beginning and the end, timeless and always offering blessing to his people. And his offering of bread and wine, everyday food and drink, was a clear foretaste of the Sacrament Christ would establish centuries later. Once again, God takes the ordinary and makes it special. The bread and wine that fills our stomach also feeds our spirit. CV

Bob Hackendorf is the Pastor of the Church of the Apostles in Hope Mills, NC

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gives a warm welcome into her lush, Southern home.

Photography by Matthew Wonderly

Martha Jessup

Traditional and Timeless Ranch-style

living in Rayconda

BY COURTNEY PHILLIPS

“When we moved out here, there were only several houses,” said Martha Jessup of the home she and her husband, Dr. P.W. Jessup, share in the Rayconda neighborhood of West Fayetteville.

With a strong desire to escape to a more secluded area, Martha and P.W., a Fayetteville dentist, chose to build a sprawling one-story ranch-style home from a Better Homes and Gardens blueprint on Pinewood Terrace 42 years ago. “Our friends would make fun! They’d say, ‘We’ll come, but we’ll have to pack a lunch,’” laughed Martha, of their former proximity to civilization. “I never thought I’d live to see the day that I’d have a Wal-Mart right down the road.”

Blanketed by a characteristically Carolinian pine straw to grass ratio, the neighborhood features an array of ranch-style homes in distinguishing exteriors from Tudor to classic brick and a lake and dam dotted with weatherworn, picturesque docks. Despite an onslaught of new home construction and commercial development along Raeford Road, the quiet enclave has aged gracefully… the Jessup home being no exception.

Shaded by pine, shrouded by crepe myrtle and gated by azalea, the unassuming exterior of the home features a welcoming combination of rustic charcoal-colored board and batten vertical siding and brick, with black shutters and white trim. The interior beckons from a cozy front porch, accented by a glossy white Chinese Chippendale baluster railing.

Shaded by pine, shrouded by crepe myrtle and gated by azalea, the unassuming exterior of the home features a welcoming combination of rustic charcoalcolored board and batten vertical siding and brick, with black shutters and white trim.

Updated wooden double front doors open into a spacious foyer featuring a classic, understated floral wallpaper that sets the tone of chromatics throughout the home. Hues of rich red, crisp green, glossy white and metallics are liberally interspersed to create a clean, but welcoming interior. According to Martha, the vibrant color palette is what visitors tend to notice most frequently in their home.

In the course of the past four decades, the home has been updated four separate times in nods to functionality, modernity and lifestyle, but classic amenities such as plantation shutters, wainscoting, built-in shelving and interior dentil molding remained a constant through updates, the raising of their two children and, now, visits from their five grandchildren.

To the right of the foyer is the dining room, complete with a lengthy, gleaming table. Like any proper Southern home, a silver service is on display with a mix of Martha’s own pieces and her mother’s collection. A self-identified “Army brat,” some of the silver hails from Japan, where Martha’s family lived briefly when she was a child. “A lot of what you see is my mother’s, but I know what I like,” said Martha.

While she may have incorporated much of her mother’s décor into their home, Martha’s touch is in every detail. Light filters from a chandelier anchored by a classic plaster ceiling medallion, a feature which became popular in 19th century Europe to signify the importance of a room in a home. In the Jessup home, it serves as further indication that the house was built with a timeless mind. Windows are dressed in rich navy drapery, suspended by intricate hooks, each whimsically carved into the shape of a ram’s head. “We’re big Carolina fans,” said Martha, as both her daughter, Caroline and husband claim the alma mater.

Through the dining room is an updated eat-in kitchen, featuring granite countertops and a skylight. “We probably spend more time in here than anywhere else,” she said. “We” doesn’t just mean Martha and her husband. The couple’s two Lhasa Apso dogs, Maxx and Beau, spend a great percentage of their time in the kitchen, as well. “I can sit right here and have one on either side of me,” said Martha, motioning to a rich red loveseat that pulls a pop of color into an otherwise modern area finished with stainless fixtures and even a flat screen television. “They like couch sitting and porch sitting,” she laughed of the friendly companions.

To the rear of the kitchen is the entrance to the home’s mudroom, which is conveniently equipped with a large, commercial-grade refrigerator, full freezer and a stacked front-loading washer and dryer. Also accessible from the kitchen is the sprawling apex of the home. Once a narrow den, the living room flows seamlessly from the foyer, mudroom, sitting area, sunroom and hall. A wall of windows leading onto the ample covered porch illuminates features such as a large fireplace, built-in bookcases and hardwood floors. Shades of green stripe the walls, which are adorned

Autumn decorations abound

Master Bathroom

Spacious outdoor living

with painted portraits of their children, commissioned by Holden Beach artist, Sue Scharling.

Accents of bright pickled wood paneling hug the curved walls surrounding the fireplace. Books fill built-in shelving that extends to the ceiling, as both P.W. and Martha are voracious readers. Strikingly billowing silk floral arrangements are placed thoughtfully among floral upholstered chairs. An angular, tasseled red sofa serves as the focal point in the center of the room. “We updated the furniture when I had my knees replaced,” laughed Martha. “All of our old pieces were just too low.”

Down a hall to the left of the foyer is a full guest bath, two bedrooms and the master bedroom, which was updated to increase the size of the bathroom. Once a small full bath, it features a walk-in shower, walk-in closet purposefully equipped with the home’s second washer and dryer, a luxurious soaker tub nestled in an alcove and a spacious dressing area for Martha.

If she could have done anything differently in the redesign of the updated bathroom, Martha noted that she may have liked a different tub layout in the alcove so that the expansive back porch could be accessed directly from the bath and understandably so.

The porch, which began as a small deck in the 1970s, has been doubled in size and covered to create a backyard oasis. Until a few years ago, the ample porch featured a Jacuzzi. “I really liked that thing,” lamented P.W. jokingly. Martha’s eye for detail has carried the classic floral motif onto the porch, which features an array of plush upholstered outdoor furniture, Chinese Chippendale railing and impressive floral arrangements.

When weather doesn’t permit porch sitting, Martha spends time in the sunroom, which is located adjacent to the porch. The sunniest and coziest nook of their home began as a screened-in porch, but, “It didn’t take us long to figure out it needed to be glassed in,” Martha said of their grandchildren’s favorite place to play and her favorite place to cross-stitch.

Both the porch and sunroom offer

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an uninhibited view of the lusciously manicured back yard, which includes a delightfully babbling water feature and an English garden. “We really lucked out. J.F. Dunn lives right across the street and he tries new things in our yard,” Martha said. Of her own gardening endeavors, she tried to cultivate a school of coy fish in the water feature, but raccoons have bested her attempts, thus far.

Martha is quick to give credit where it is due: Of the seamless additions that flow so unnoticeably throughout the home, she credits local home designer Bob Leath, who spearheaded each remodeling plan. Ann Marie Locklear, owner of The Plantation House Interiors in Haymount, and Lynn Leath, of Lynn Leath Interiors, help Martha choose pieces for her home. Jim Crenshaw at Always Flowers By Crenshaw in Westwood Shopping Center is credited with her signature floral arrangements. “At this point, I can send Jim an email and he can read my mind,” she said. While she humbly defers acknowledgement, it is easy to see that Martha keeps an eye peeled for home fashion. Touring the home, she notes pieces of interior décor and exterior concepts she has collected in various markets and locations throughout the state. Of the inspiration for the exterior of the home, she said, “I saw this color combination on a house in Greensboro, where my daughter lives. I had to stop and take a picture of it!”

Her unique balance between striking and welcoming home design is most evident when, amid hand-picked baubles and thoughtfully chosen décor, Martha identifies her favorite things in the home as husband P.W.’s Order of the Long Leaf Pine and his Life Long Learning and Service Award by the Academy of General Dentistry, which were bestowed in 2012 for his exceptional service to the people of North Carolina and his continued quest for knowledge in the field of dentistry.

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Of the inevitable upcoming updates to a 40-year-old home, new window treatments are planned for the sunroom and, much to Martha’s dismay, a new architectural shingle roof. “Finding out we need a new roof really licked the red off my candy,” she said with a laugh. CV

The English Garden

APPETITE FOR SUCCESS

FTCC’s Culinary Arts Program helps locals prepare for a future in food

BY JAMES JOHNSON

Fayetteville Technical Community College has been offering its Culinary Arts Program for nearly 40 years, and while a lot has changed, both within the program and within the foodservice industry, department chair, Chef Richard Kugelmann, says that the secret ingredient for a good Culinary Arts Program has remained the same: Variety.

“We try to teach them a little bit of everything. Vegetarian, garde manger, baking and so on, and it is up to them to decide what kind of chef they want to be,” Kugelmann said. ”We want to give them the tools to succeed in any kitchen, so we have to teach them every aspect of the food service industry. Part of what we teach also, is that what we call ‘soft skills.’ Professionalism, communication, good writing skills, uniform skills … It has got to be about success. If they are going to succeed, we have to give them what they need.”

Kugelmann knows a thing or two about success. Before becoming a full-time instructor at the school in 2006, Kugelmann worked his way up the corporate ladder, first in the banking industry, and then serving as CFO for an apparel company

in Florida. Despite this early success, Kugelmann says he felt unsatisfied and in need of a drastic life change. That change came when after he left Florida and enrolled in Charlotte’s Central Piedmont Community College’s culinary program, and graduated cum laude. After graduation, Kugelmann became a member of the American Culinary Federation and began a lengthy career in food service.

Kugelmann spent the 10 years after graduation participating in culinary competitions and sweating it out in the kitchens of several hotels and restaurants, as both chef and general manager, before opening his own restaurant, Fayetteville’s South City Grille, in 2001.

“I loved working in the industry, but worrying about keeping up payroll and all of the business aspects of a restaurant, was not as fun as working in the kitchen,” Kugelmann said. “Teaching allows me to focus on what I love.”

Though Kugelmann has no regrets about stepping out of the restaurant business, he is the first to admit that there is no better time to be working in it than now, which may be why FTCC has invested so much in expanding its Culinary Arts Program from a tiny room off of Fort Bragg Road, to taking up nearly an entire building.

“Well, it is because culinary is a big industry now, if you look at, even the Cumberland County demographics, we have, I am guessing, 1,500 food service establishments in this town alone. There is a lot of people who work in the food service industry. Because it is such a big employer and the college’s mission is to provide employees for the area, it has become a big department. We have a couple of hundred students.”

Total restaurant industry sales exceeded $660 billion in 2013 and despite losses in other areas of the national economy, the foodservice industry has continued to grow with each year.

According to Kugelmann, more Americans today choose to eat out than eat at home, and with the recent popularity of food trucks, starting one’s own eatery has only gotten easier.

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Photo by Brad Losh

John James & Aiesha Williams

Richard Kugelmann

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“I have had students who have invested in food trucks, of course. They’re blowing up,” Kugelmann said. “Fayetteville has gone from like zero food trucks, to — I don’t know how many — in just like five years … One of my students has just placed an order for a truck. I have three students already who have food trucks that are working. It is popular for a couple of reasons. You have flexibility. If they are doing a big festival in Raleigh, or Wilmington, you can be there. You can go all over the place. You can do a food-truck for $50,000. If you try to open a restaurant from scratch, you could be looking at spending nearly a million dollars.”

Besides the more obvious routes, Kugelmann said that he is seeing students make careers in the food industry by taking less traditional paths.

“There are those students who have a dream of opening a good business one day and there are those students who are just looking for a decent job. There is no one path,” Kugelmann said. “One student of mine, Patrick O’Brien, he first came here and became so enthralled with our class on garde manger that he immediately went home, fired up his computer and began watching YouTube videos on fruit and vegetable carving. He has gained a skill that very few people in this country have, and foodservice companies have been hiring him to come out to do shows, live carvings. He has been all over the country.”

Current student, 19-year-old Aisha Williams, hasn’t found her niche yet, but she is excited to have an opportunity to find it.

Williams, who is in her third semester with FTCC, has been described by Kugelmann as one of his most promising students, thanks to her insatiable hunger for knowledge.

“Food is something I have always had a passion for,” said Williams. “Ever since I was younger I just loved being in the kitchen, so I wanted to learn more in depth about it. The program has been really enjoyable. It really brings out the creative side of me, because I get to experiment and do different things. We

by Kiara Love

Photography

John James stirs it up at FTCC.

are always learning something new.”

Williams, a Fayetteville native, and a former student at Terry Sanford High School, hopes to use her career as a way to see more of the world. “I have lived in Fayetteville my whole life, but there are culinary jobs everywhere and I think this will give me an opportunity to travel,” Williams said. “I don’t know what I’ll end up doing. I may become an executive chef or open my own business. I just want to learn everything I can now.”

For new student and professional auto-mechanic John James, who at 33, is trading in his wrench for a spatula, “passion” is exactly what he is hungry for.

James expressed that though he has made a good living working as a mechanic, he believes his true calling may be found in front of a hot stove.

“When I was a kid, we were a poor family in Kentucky,” James said. “So we always had to be real creative with our meals. Mom was always teaching us how to make ourselves stuff out of nothing so I always tried anything. I picked it up at an early age. Even in the army, I’d whip stuff up in the barracks out of whatever we had available. Now I have decided to take that passion and turn it into a career.”

James said he has found encouragement from the fact that his instructors seem as excited about the food service industry as himself, though he admits the program has been a challenging one.

“The chefs are amazing. They are always pushing us. Giving us an idea of what it is like to work in a live restaurant,” James said. “They don’t baby us at all, but you can tell that they are just as passionate as we are.”

James hasn’t decided what path his career will take after graduation, though he currently has a fascination with French cuisine.

“It is a culinary art,” James said. “I mean, it really is an art. It is really beautiful, not just delicious. It is gorgeous food. Right now, I am just soaking it up. I am going where my path leads… It is a challenge, because this is like the opposite of my current career. It is not like going from service to sales. This is entirely jumping ship. It is a huge leap of faith.” CV

BE ABSTRACT

BW Pryor brings fine art to downtown

BY FATIMA BUTT

Abstract art is art that does not attempt to represent an accurate depiction of visual reality, but instead uses shapes, colors, forms and gestural marks to achieve its effect. Abstract means to separate or withdraw something from something else. Abstract art could be based on a subject or may have no source at all in the external world. It can be applied to art that is based on an object, figure or landscape, where forms have been simplified or schematized to create an abstracted version of it.

Beth Williams Pryor, better known as BW Pryor, owns a beautiful fine art gallery which doubles as her personal studio in downtown Fayetteville. Beth is best known for her oversized abstract acrylics on canvas, capturing the impasto technique to impart an almost sculptural effect: all with a palette knife. Now Beth uses a regular putty knife, which allows a wider surface for the interplay of color, enabling the final result to be better appreciated by the viewer. Her Mélange series was created almost entirely using a putty knife or an extra

large house-painting paintbrush, rather than typical artist brushes. “I like taking an unconventional approach toward creating my art and that extends to the tools I use,” said Beth. “I would first apply too little paint, leaving scratch marks on the bare canvas or, worse, on the carefully composed layer of paint beneath. To compensate, I would then apply too much, leaving a thick paste.” She now refers to these happenings as “happy accidents.” “I love the 3-D effect created by applying paint thickly,” she said with a smile. To some, abstract art is what you make of it. You could start with a particular concept and end up with something entirely different.

Beth didn’t always grow up thinking art would be her career choice. Initially, she chose a more traditional route. She pursued economics and earned her degree from Smith College in Massachusetts. Later, she went on to receive her master’s degree in urban and regional planning. Even though Beth was a creative child, pursuing art never seemed like a practical career path. “I was relatively happy with the tradi-

Pryor's vision is beyond having a beautiful painting hanging in a house, she wants her work to be hanging in hospitals and is optimistic that it will build people up.

tional route I chose, but there was always this part of me that gravitated towards the arts,” she said. She worked professionally for 20 years in city planning and then as a stay at home mom for ten years. But, “there was always this inner urge to create.”

“It wasn’t until the 1990s when I realized my inner urge was pulling at me.” Beth took a calligraphy class at Georgetown University, but was mainly self-taught. She also was a member of the Washington Calligrapher’s Guild while participating in paint classes at a local recreational center. “When you start to realize you’re doing things on your own time, maybe you should start looking at that because that’s what you truly love,” said Beth. “I’ve read many, many times that if you do something you truly love, then it is not really work.”

Beth’s inspiration comes from countless sources. One summer while at Myrtle Beach her children were in the water and she noticed the way the sun was hitting the surface. She recalled it looked like little mirrors and she quickly took pictures so she could recreate that sparkle later in her studio.

She follows Pantone and keeps up with the “it” colors so she can generate ideas for her next series. “Abstract art allows me freedom. I don’t get stressed out if doesn’t come out the way I want,” stressed Beth. “I enjoy doing representational art, but I would get stressed out if it wasn’t just right. With abstract art, it can be whatever I want it to be.”

Beth normally uses acrylics creating her work, even though she loves oils, but they take forever to dry. With acrylics, if she paints something today, it will be dry tomorrow. So as a busy mom, that works out really well. “Mommy duties never end,” she said with a chuckle. Beth is thankful her family is behind her. “My husband was supportive even when I turned the guest room into my art studio. But then he decided to help me acquire an art studio and that’s how my art gallery journey began.”

With her daughter only a year away from college and a son in eighth grade, Beth is very supportive of their dreams. She doesn’t necessarily push her artistic abilities onto them, but she does want them to explore all their options. She recognizes how blessed she is to be able to pursue what she absolutely loves and she’s an advocate of people following their dreams. “I have several generations of doctors and lawyers and that was kind of the expectation when I went to college,” she explained. She understands the concept of financial stability, but it is also important to “honor your passion.”

“I think there’s this idea of the starving artist, but there are a lot more opportunities for the artist, that we don’t think about.”

Beth’s sweet demeanor not only radiated through her charming gallery, but also in all her advice. She wants to continue to make her gallery grow. “I hope to sell my work to commercial establishments here in Fayetteville and nationally, and to be able to continue what I love to do.”

Her vision is beyond having a beautiful painting hanging in a house, she wants her work to be hanging in hospitals and is optimistic that it will build people up. Her little voice inside of her now is telling her to pick up horseback riding again. “Oh I love it!” she exclaimed. “That’s my goal to fulfill all my passions and that is my advice for everyone else as well.” CV

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WHERE WORK MEATS ETHIC

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by Kiara Love

Photography

Tommy Kinlaw knows the value of a steady job.

For 54 years, Tommy has worked. Day in and day out, he has slaved away, first as a grocery store bag boy, then behind the counter, then as a meat manager and finally, in 1971, as owner and chief butcher of his own store, Kinlaw’s Supermarket. Even today, when Tommy admits he is supposed to have been retired four years prior, he chooses to come in and work, because a steady job, Tommy said, is not just an opportunity to make money, it’s an opportunity to make a difference.

Kinlaw’s Supermarket, located at 1802 Sapona Road, has a staff of roughly 50 people, who work every day but Sunday, from 8:00 a.m. to 6:30 p.m., to provide the community around them with hard to find grocery items, affordable prices and 30,000 pounds a day of what Tommy says is the freshest meat available outside of a barn.

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Like many employees, Gregory Travis Jr. says he is a “lifer.” He is well aware of how rare opportunities like these are.

Many of of his employees were hired because there was no where else they could go. While Tommy has been working in the meat industry for more than 50 years, he has been a Christian even longer and according to him, that means using whatever means he has available to him, to help others. As a business owner, that deals directly with the public, Tommy is aware that staffing his business with felons and those struggling with health or financial problems, is a risk, but as a Christian, he feels it is also a duty.

“I have taught Sunday-school for 47 years. It is a type of ministry that everybody who is a Christian should be involved in,” Tommy said. “If you are one of His disciples, you do what you do, but you also try to do what He would do. I have a lot of people around me who have backgrounds they aren’t proud of and who couldn’t work anywhere else. But we have to help people and give them a chance. Everyone deserves a chance. Everyone.”

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Gregory Travis Jr. is one of the more recent recipients of that aforementioned second chance. He is well aware of how rare opportunities like these are.

“I’ve been given my new start and I am not taking that for granted,” Travis Jr. said during a lunch break.

Hailing from New Jersey, Travis Jr. ran into legal trouble, thanks to involvement in drugs, and a failure to pay child support. Four years ago, he arrived in Fayetteville penniless, homeless and fresh off of a jail sentence. Travis Jr. still had a family to support, only now he had a felony hanging over his head, which

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Like his son, Travis, Tommy Kinlaw believes that much of his business’ success can be credited to the relationships they’ve built.

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would only make finding legitimate employment that much harder. In 2010, the Center for Economic and Policy Research conducted a study that found that only 40 percent of employers said that they would consider hiring an applicant with a felony on their record, which may explain why, according to the Bureau of Justice Statistics, 30 percent of adult offenders released from state prisons are re-arrested within the first six months of their release, and 67 percent return to prison within three years following their release. Travis Jr., is now on year four.

“While I have been here, I have paid off my child support, been going to church ever since and just got my driver’s license,” Travis Jr. said. “Here I have more than a job, I have a lot of friends who support me. Mr. Kinlaw goes way beyond his reach to ensure that all of his employees are comfortable. This is my home away from home.” Travis Jr. has no plans of leaving Kinlaw’s employment. Like many employees, Travis Jr. says he is a “lifer.”

“This is my career path,” Travis Jr. said. “I would rather see my kids graduate. They don’t have to work like daddy is working … My kids play football, my kids go to the movies. I want them to see the world and not have to go through what I went through.”

Tommy’s trust in the decency of strangers hasn’t seemed to have any negative impact on his bottom line. Since taking over the grocery store in 1974, he has seen the business steadily grow to the point in which he says people will travel from other states to purchase his meats. He has entrusted management of the business to his son, Travis Kinlaw and even opened the “Welcome Grill,” a large cafeteria-style restaurant and catering business, located just behind Kinlaw’s Supermarket store, which is run by his oldest son, Tom Kinlaw III.

Tommy said the grill regularly caters to anywhere between 700 and 1,000 customers a day during the breakfast and lunch hours. It is open from 6:00 a.m. to 2:00 p.m., Monday through Friday.

“The customers keep coming back because of the way we treat people,” said Travis, who began working for his

father’s business when he was just 16. “You got to have the product and you have to treat people the way you want to be treated. That is the way. I always say before I talk to someone, ‘Would I want someone talking to my mom this way?’ ‘Would I want someone talking to my child this way?’ Just treat people right and give them fair prices.”

For regular customer Precious Everett, that method has worked.

“I drive out of my way to get here once a month,” said Everett. “The meat bundle is what keeps me coming back. You get a lot for what you pay for and you can’t find anything fresher.”

While the small family-run supermarket may not have the resources of a big box store, Tommy said the low prices they are able to get have everything to do with having built relationships with distributors. Like his son, Tommy believes that much of his business’ success can be credited to the relationships they’ve built.

“We don’t do it for money. That is one thing. If you go into business with one goal and that is to make money then you won’t ever feel complete,” Tommy said. “You won’t feel as if you accomplished what you sought to do. It’s about the people.” CV

“The customers keep coming back because of the way we treat people,” said Travis, who began

business

While you’re Downtown, stay and shop. From unique to boutique, Downtown has it all!

Jim Thomas, Executive Director of Second Harvest Food Bank

A Piece of the Pie

Second Harvest makes sure everyone gets a slice

BY BRITTANY MAIAVA

It’s coming up on that time of year again. A time when we think of family and friends, with those we have lost touch with and our hopes for the year to come. It is also a time when we reflect on ourselves and the way that we live our lives. For some of us, this reflection brings about a sense of satisfaction and pride, for others maybe a motivation to make some much needed changes. Most of all (if we are lucky) this time of year makes us thankful for all of the blessings that have become apparent in our lives and we begin to worry for those who may not be so fortunate.

Photos by Kiara Love

How many of us use the approaching holiday season to help our fellow man and sign up to volunteer at local charities or participate in fundraising events? It may be the only time of year when people think of others to the point where they feel so compelled to lend their time and efforts in order to improve someone else’s quality of life while getting nothing tangible in return. It may mean donating a gift to go underneath, what would have been an empty tree or donating the tree itself or giving a can of vegetables to a local food drive intent on putting a holiday meal on the tables of everyone in their community. In whichever form it manifests itself, it is, for all intents and purposes a season of giving. While this is admirable and undeniably generous, something is to be said about those individuals and organizations who feel this need and work to improve lives all year round and for many years at that. One such organization is the Second Harvest Food Bank of Fayetteville, a non-profit that works tirelessly to address the issue of hunger in our community.

The Second Harvest Food Bank of Southeast North Carolina is affiliated with Action Pathways, formerly known as the Cumberland Community Action Program or CCAP and is a member of Feeding America who provided a report that showed that as of 2015, 1 in 6 North Carolinians depend on their food bank for food. Second Harvest has partnerships with over 250 hunger relief charities and provides assistance to seven counties; Cumberland, Harnett, Hoke, Bladen, Robeson, Sampson and Duplin. This food bank collects, organizes and distributes food to hunger relief agencies. Their resources for food come from a wide variety of sources. These include retail or grocery stores who donate food which would otherwise go unsold, thrown away or be sent back to the manufacturer for disposal. You know that dented bottle of ketchup that you moved aside to get to a shapelier bottle in the back? That, along with other “perfectly-imperfect” merchandise, get packaged up and sent to Second Harvest and other food banks. Also sent along are foods that are approaching their expiration dates. Most consumers would prefer to purchase food items with an expiration date that is furthest away from the date that they are purchasing and so foods with a looming expiration date are often left behind.

Second Harvest has the resources to turn around these products at a fast rate so that the item may end up on the table of someone in need before that date even approaches. What many consumers don’t know is that the date printed on the package is not necessarily the date that the item will go bad and be unsafe to eat and these “use-by” dates are leading to millions of pounds of wasted food. Most often this date represents the peak freshness of an item and most food items taste the same and are safe to consume long after. For example, though the expiration date on a carton of eggs says use by today, in actuality those eggs remain safe to eat for another three to five weeks! But because many Americans are confused over these lightly regulated dates and terms, most of these foods end up going to waste unless an organization like Second Harvest steps in.

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Did you know that 27% of children in our area are food insecure? Many of these children depend on the free or reduced meal plans through their school as their only opportunity for a hot meal. Second Harvest wants kids to go to school ready to learn not looking for food.

Additional sources include a combination of USDA commodities, federal government distributions, state grant money, manufacturers like Campbell Soup, farmers (where as much as $151 million pounds of surplus produce are just sitting there unused) and community support. According to Action Pathways, in 2014 Second Harvest donated the equivalent of 8.7 million meals through these resources.

Jim Thomas is the new director at Second Harvest Food Bank and was brought to Fayetteville for the sole purpose of filling that position and coming up with new and innovative ways to increase their outreach to our community. His role at the food bank encompasses everything from the day-to-day operations of the food bank, like the physical moving around of products, to maintaining agency relations, to providing the best environment and training for his employees and volunteers. According to Thomas, “Fayetteville isn’t really different from anywhere else; the need is there and there is always a way to do it better.” In our area alone it would take $850 million to meet food needs. On a national level it would take 24 billion dollars.

Did you know that 27 percent of children in the area are food insecure? Many of these children depend on free or reduced meal plans through their school as their only opportunity for a hot meal. Second Harvest wants kids to go to school ready to learn not looking for food.

A harvest for the taking.

Thomas, who has been described as coming to work every day with a smile on his face genuinely excited to get to work, believes that we live in a country with the resources and capability to solve the problem of hunger. One of the reasons that this problem still exists is because of this misconception that these individuals are just sitting around and milking the situation. While there may indeed be individuals like this, the vast majority, according to Thomas, are out there “working and trying” to make ends meet. “There is this stereotype that these people just don’t work,” said Thomas. But it’s a gap that Second Harvest and its partners attempt to bridge. The gap left behind when hard working people are still unable to afford to put nutritious food on the table.

Second Harvest Food Bank serves as just one piece of the pie when it comes to the fight against hunger. Other programs such as the State Nutritional Assistance Program (SNAP), the Backpack Program which sends kids home from school with enough food for the weekend and The Emergency Food Assistance Program (TEFAP) which works to gather and distribute surplus food from the North Carolina Department of Agriculture to low-income families and individuals all work alongside Second Harvest to end hunger in our community. Of course, the best contribution is from volunteers. At any given time at the food bank, half the staff is made up of volunteers who sort the incoming product, help with distribution and work in the office. Jodi Phelps, the agency advancement director, believes that at Second Harvest, volunteers and donators can “rest assured that this is a place where [they] put resources to best use and where your time and money go directly to the cause.”

On the subject of future plans regarding Second Harvest’s

community outreach, Phelps said they are always looking to increase their level of contribution. "We want to make sure that we hit all places in need and we want to be able to service counties that may not have access to every service."

Second Harvest serves as an important component in the quest to eradicate the rising problem of hunger. Where smaller scale soup kitchens, pantries and charities operating out of churches lack the infrastructure to receive and store very large quantities of produce, Second Harvest and other member food banks step in to provide a larger centralized location where each of these organizations can come and pick up everything that they need and when they need it. These partner hunger relief agencies help to sustain the functionality of such a necessary facility by the way of a shared contributed fee of up-to 19 cents per pound of produce that they pick up and which goes directly to the maintaining of the massive refrigerators, coolers, freezers and storage space capable of handling the larger scale donations that, without such a space would have nowhere else to go.

Jim calculated that Cumberland County had one of the areas highest contribution fees with a monthly average of about six cents per pound serving as their partners shared contribution. This contribution fee is raised through fundraising and grants that the individual agencies conduct and receive and makes up to about 17 percent of the cost associated with maintaining the food bank. Roughly 80 percent of these costs are raised through the food bank itself by fundraising, grants and direct mail appeals.

For those convinced that The Second Harvest Food Bank is the right place to donate your time this holiday season, they will be working to obtain additional protein such as turkeys and hams as well as other traditional holiday staples to distribute to their partner charities in order to help create a complete holiday meal for those who otherwise would not be able to afford it and they are more than welcoming to anyone who wants to contribute a a "piece to the pie."

CV

Second Harvest Food Bank is located at 406 Deep Creek Road in Fayetteville and can be reached at 910.485.6923.

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ven if you’re a newbie to the world of wine, you are probably familiar with the fact that different glasses go with different wines.

A glass for your merlot will generally be taller and have a larger bottom, while the vessel for your Pinot Grigio will be more petite.

Wine lovers are not only drinking out of the standard crystal anymore. Plastic wine glasses are a mainstay in the homes of even the most discerning grape nuts. And these are not just dollar store finds. Companies like govino demand $20 or more for sets of their unbreakable ware. If you enjoy a cool rosé on the beach, you can even find wine glasses in insulated tumblers. But, it’s autumn and maybe a coastal Chardonnay isn’t on your mind anymore. In that case, you can also find a durable plastic glass to take fireside on your next camping adventure.

Still, you may just enjoy some Netflix and chill time indoors with your most robust Cabernet Sauvignon. And if that’s the case… It’s time to give you a prescription of what types of wine glasses will suit your needs.

For the red lovers, there are two main glasses that vinos swear by. Those are the Bordeaux glass and the Burgundy glass.

THE BORDEAUX is taller and is designed for heavy bodied wines like Merlots. The tallness allows the wine to travel immediately to the back of the throat for the best flavor.

THE BURGUNDY glass is designed for lighter reds such as an Argentinian Malbec. Since the bowl of this particular glass is larger, it allows the wine to be initially tasted by the tongue.

WHITE WINES

These glasses contain more upright bowls which also allow for a cooler temperature. The glasses are skinnier and taller which allow for the wine to be dispersed throughout the mouth for a fuller flavor. CV

BORDEAUX BURGUNDY

Beaujolais

Bordeaux

Burgundy

Cabernet Sauvignon

Chianti

Malbec

Merlot

Pinot Noir

Shiraz

Wines

Chardonnay

Chenin Blanc

Moscato

Pinot Grigio

Riesling

Sauvignon Blanc

The Fayetteville area is home to many outstanding food establishments, whether they are a major national chain or your local mom and pop restaurant. Check out this round-up and you'll be sure to find something to please your palate.

www.applecratenc.com

2711 Raeford Road #110, Fayetteville, NC 28303

910.426.7777

5430 Camden Road #103 Fayetteville, NC 28306

910.423.8800

www.applecratenc.com

Buffalo Wild Wings

Fayetteville Pavilion, 2097 Skibo Road, Fayetteville, NC 28314 910.868.1561 | www.buffalowildwings.com

Wings, Beer, Sports! Get your game on in the newly remodeled Buffalo Wild Wings – where wings are what they do best. Find your favorite custom wing combo with 16 signature sauces and five seasonings. Authentically awesome, hall-of-fame-bound, award-winning wings with 30 beers on tap and more than 60 big screen TVs. The ultimate place to get together with your friends – sports and games at the same time, all the time!

Apple Crate Natural Market is Fayetteville’s only locally owned, independent natural foods market since 1997. They provide our community with over 8,000 unique items ranging from organic foods, premier supplements, herbs, and homeopathics, to essential oils, and chemical free health and beauty products. The Apple Crate is your first stop for gluten-free, vegan and paleo lifestyle choices. Brenda Harris and her staff are always on the search for your new favorite items. Traveling far and wide to bring Fayetteville the highest quality food and supplements they deserve, their stock is constantly evolving to meet the demands of the community.

Christmas Open House, November 7, 11:00 am-5:00 pm

Catering, Flowers, Bridal

Consultant, Photography

Full Service Weddings/Events

Tommy King’s DJ Entertainment

Cake Decorating At Its Best by Donna

910.485.8433

1104 Hay Street, Fayetteville

Marquis Bistro at Doubletree Hotel

The Marquis Bistro located inside the DoubleTree by Hilton Fayetteville is perfect for the traveler visiting from out of town or the local looking for something off the beaten path. Enjoy a variety of cuisine in an upscale setting, ranging from French-inspired standards to Nouveau American fusion, all freshly made to order by their chefs. For those in the mood for something a little more casual the large, full-service lounge is available with a variety of drink options, full menu, and large screen projection televisions. Available for both Breakfast and Dinner seven days a week.

Blue Moon Cafe

310 Hay Street, Fayetteville, NC

910.860.4700

Blue Moon Cafe has been a Hay Street staple since the mid 2000s. In 2010, it was purchased by mother/ daughter team, Esther and Samantha Thompson. The eatery specializes in classic American artisan sandwiches, soups and salads – be sure to try the Pork Nachos. Blue Moon also features a popular weekend brunch and inspired desserts. Seasonal options change and this autumn count on the popular Pork Bahn Mi sandwich being back on the menu as well as the Smoked Gouda Pimento Cheese with Bacon and Tomatoes. For lighter fall fare, try the Roasted Butternut Squash Salad with Toasted Pecans and Goat Cheese or the Toasted Quinoa Salad with Chianti Vinaigrette and Grilled Steak. Wash all that made-toorder goodness down with any one of their delicious craft beers.

Bonefish Grill

210 Glensford Drive, Fayetteville, NC 910.867.6847 | www.bonefishgrill.com

Fall Crush Season is on at Bonefish Grill®, indulge with perfect pairings of new fall flavors and amazing wines, like the wood-grilled Atlantic Salmon, paired up with a lush 90 point rated Cabernet Blend. Or try wood grilled swordfish over pumpkin ravioli, and great cocktails like the Pear Martini. These exclusive fall parings are only featured for a limited time!

Jelisa Montalvo | 910.494.9573

dorothyslegacy@gmail.com

Dorothy’s Catering has been in business for more than 30 years providing exceptional food and service to Fayetteville and Cumberland County. Along with your basic business luncheons, they provide food for business dinners, galas, weddings, as well as bridal and baby showers. If there is a reason to celebrate or come together, Dorothy’s Catering can create the menu that is right for you. Their classical gourmet style is transformed into a southern masterpiece that can be seen in their signature dishes, desserts and platters. From boxed lunches and BBQ to balls and cotillions, tell them your reason and they will provide the results.

At Bonefish Grill®, guests receive “chef’s coat service” and are guided through an innovative, seasonal menu featuring the highest-quality, fresh ingredients. The restaurant provides a fun and lively place to eat, drink, relax and socialize any day of the week. Open for lunch Monday through Saturday and Sunday Brunch at 10 a.m. Bonefish Grill® is located on Glensford Dr across from Cross Creek Mall, behind Lowes. Visit BonefishGrill.com to make a reservation today.

Dorothy’s Catering was built on the back of the late Dorothy McEachern, whose vision was to provide southern style gourmet food with a taste of southern hospitality. The tradition of impeccable cuisine is continued, while adding flavors and aromas from around the world. Dorothy’s Catering would be honored to cater and serve you at your next event, celebration or fundraiser. Come have a taste of Nana’s love.

FatBack’s BBQ & Rib Shack

910.779.0283 | www.fatbacksribshack.com

Find us on Facebook

Mouthwatering and deliciously tender, smoked to perfection meats, Fatback’s BBQ & Rib Shack is your next destination for the best local BBQ around. Owner Corey has years of experience on the competition circuit and has been featured on several appearances of BBQ Pitmasters with Destination America.

Corey prides himself on his fresh meats which are smoked fresh daily. His BBQ ribs are award winning and he’s tapped into the uniqueness of slow cooked, smoked meats. Along with Ribs, he specializes in Pulled Pork, Beef Brisket and BBQ Chicken.

Corey prides himself on being different with his own dry rubs and secret sauces. Fatback’s has set the standard in Fayetteville and he invites you to visit his restaurant or call on them for your next catering event.

If your craving true smoked meat’s with all the fixin’s – better get there early because he sells out quickly and there’s always a line! Fatback’s is open Tuesday through Saturday and ready to serve up some BBQ.

Hilltop House

RESTAURANT & FINE DINING

1240 Fort Bragg Road, Fayetteville, NC 28305 910.484.6699 | www.hilltophousenc.com

Change is in the air for one of Fayetteville’s most well known establishments.

The historic Hilltop House has been a beacon of fine dining, elegantly set in historic Haymount for 18 years.

This once privately owned residence is now the home to cuisine focused and centered on fresh, locally sourced ingredients.

The ever-changing seasonal menu features are based on Southern favorites that have been elevated to fit their charming surroundings.

Whether you are joining them for your anniversary, birthday, corporate dinner or a wedding, you’ll experience chef driven dishes using only North Carolina products.

If you are trying the Hilltop House for the 100th time or for the first time, you will be wowed with the new chefs spin on southern food as well as the impeccable service.

They will be happy to take reservations for you at lunch, dinner and Sunday brunch.

Call them today or stop by to book your dinner for two, rehearsal dinner, holiday party or catered event.

Now open in Millstone Theatre Shopping Center, La Cocina Mexican Restaurant serves the best in authentic, traditional Mexican food. The atmosphere is perfect for the entire family, and the extensive menu offers something for everyone. For the zesty taste of Mexico, stop in and enjoy!

3310 Footbridge Lane Fayetteville, NC 28306

910.779.0453 www.lacocinanc.com

Chef Mei

Personal Cheffing at its Best 910.489.5552 | www.chefmeipcs.com

Chef Mei offers unique personalized menus perfect for a candlelit dinner for two or a large, elegant event for 1,000 plus guests. Her culinary expertise ranges from creating classic, traditional meals to international, worldly cuisines. To book catering services or to schedule a cooking class, please contact Chef Mei.

New Deli

2153 Valleygate Drive | 910.223.3082 225 Green Street | 910.483.5416 www.MyNewDeli.com

Voted “Best Place for Lunch” for three straight years, New Deli is also famous for their delicious dessert trays. They specialize in over 20 options of award winning Giant Candied Granny Smith Apples and Chocolate Dipped Strawberries. Be sure to try one of their delicious cheesecakes plain, drizzled or loaded with the topping of your choice!

910.229.0742 | 105 Hay Street

Come experience the “kid in the candy shop” feeling all over again. From sweet to sour candies, Sweet Surprise Candy Shop has everything you need to indulge your craving. Now serving hand dipped ice cream, sundaes, shakes and specialty coffee.

Sakura Restaurant

5945 Cliffdale Rd #1109, Fayetteville, NC 28314

910.868.9400 | www.sakurafayetteville.com

Sakura is an innovative Japanese restaurant with a traditional atmosphere and a casual twist. If you find yourself craving sushi for a business lunch or for a night out friends, the surroundings at Sakura will suit your taste and satisfy your appetite for the exotic.

The fresh, succulent sushi and cold and hot dishes are truly one of a kind. Try their delicious Avocado Ball, which is crab and tempura engulfed in a casing of fresh avocado or any of their Hibachi grill offerings. If you’re feeling adventurous, venture deeper into the realm of Japanese cuisine and try their fresh tako (octopus) or sashimi.

Sakura is pleased to offer intimate dining experiences in your home with their sushi chefs for 10 to 50 people as well as catering for your office or party.

Sakura is a family owned and operated restaurant, providing customers with freshness, quality and an authentic experience.

Mash House Brewing Company

4150 Sycamore Dairy Road

910.867.9223

themashhouse.com

Local Food. Local Beer. Local Faces.

Mash House Brewing Company specializes in housemade craft brews, hand-cut steaks and made-fromscratch dishes served daily. With a wide variety of local favorites, refined gourmet fashion dishes, and the best in beef, the Mash House prides itself on supporting North Carolina farmers and growers by using local products as much as possible. Constantly ranking as one of the area’s best restaurants and favorite destinations for steaks, chops and award-winning beer, Mash House also features daily food and drink specials and offers beer hand-crafted on the premises utilizing the traditional methods of Old World brewers. Break free from the chain restaurants and enjoy a unique dinning experience in the heart of Fayetteville. Facebook.com/TheMashHouse.

Let Me Cater To You

445 Westwood Shopping Center

Fayetteville, NC

910.443.3588

www.letmecatertoyou.net

Chef Judy is a full time caterer and restaurateur, offering two locations in Fayetteville and Spring Lake to serve you. Chef Judy and staff are ready to execute events of all sizes and kinds, from weddings to birthdays. They are open to the public for lunch at both locations. They specialize in comfort food with an upscale twist.

910.578.4340 www.themeltedscoop.com

Specializing in Sweet Italian Ice for your next event – this mobile cart is a full service business that comes to you for your special occasion or event!

The Melted Scoop brings endless flavors of Italian Ice for Birthday Parties, Corporate Events, Bridal Showers and more. Serving four flavors with endless combinations to choose from by mixing one, two or three.

Try their Red, White and Blue “All American” and be taken back to the taste sensation of Blow Pops!

With Cherry, Lemon, BlueRasberry or the most requested, Mango Ice, any flavor can be combined.

Have The Melted Scoop be a part of your next event conversation.

Adult Beverage Italian Ice is also available!

RBurger

910.527.1467 Find them on facebook rburgertruck@gmail.com

Owners Rob and Mary Russell operate RBurger, a local mobile truck business with the most scrumptious Angus Beef burgers around! They serve fresh ground beef every day and the hand pressed patties are a favorite among locals. They take the truck right to you for your next business party or special event, cooking onsite with burgers grilled to perfection. Call them for your next occasion!

910.491.0237

www.Zoëskitchen.com

Simple, Tasty, Fresh! Zoës serves up fresh solutions for every meal. The Mediterranean-inspired menu is made fresh daily in generous portions, sure to satisfy every member of the family. In the Mediterranean, when friends and family gather to share a meal, it’s always a delicious event. Whether you’re catering an office meeting or serving a full dinner buffet, Zoës can create a package designed to fit your event, taste and budget –all delivered to your door. Your party will come together with style and ease.

They invite you to explore their menu of delicious, Mediterranean dishes and meals. We’re sure you’ll find just the enticement you need to eat better – and enjoy it! Their menu offerings are as diverse as your nutritional wants and needs.

Rude Awakening Coffee House

227 Hay Street Downtown 910.223.7833

www.rudeawakening.net

Enjoy fresh roasted organic, fairtrade specialty coffee along with an array of fabulous desserts, pastries and chocolates, and discover the outdoor courtyard at Rude Awakening, downtown.

A full espresso bar offering cappuccinos, mochas, lattes and house specials such as our Pumpkin Pie Chai latte…need we say more!

Tarpackers Restaurant

201 West Broad Street, St. Pauls, NC 28384 910.865.1560 | www.tarpackers.com

For a fun, friendly and exceptionally delicious dining experience, take the short trip to St. Pauls and enjoy the unique atmosphere at Tarpackers, where everything served is homemade. Using only the freshest ingredients, Tarpackers offers a mouthwatering variety of steaks, fish, chicken, chops, vegetables and desserts galore…fudge cake with ice cream, peanut butter pie, apple cobbler, just to name a few! Additionally, Tarpackers will cater your special events, cooked to order, no matter what the size of the guest list or budget!

ScrubOaks

5780 Ramsey Street #108, Fayetteville, NC 28311 910.884.3072 | www.scruboaks.com

ScrubOaks is exactly the place everyone wants to have in their neighborhood...a contemporary, relaxed setting with the energy of a trendy bar and an amazing upscale casual menu! Guests ask, “Is ScrubOaks a great sports bar or an upscale restaurant?” The answer is, “Yes!”

The ScrubOaks Bar offers a full selection of top-shelf liquors, beers on draft and by bottle and an eclectic wine list as well as specialty cocktails. Whether you are stopping by for a glass of a favorite merlot after work or watching the big game, the ScrubOaks bartenders will make the experience special.

ScrubOaks has quickly become the gathering place for North Fayetteville residents, not only for great food and a comfortable bar, but also for FUN! From elegant Wine Dinners to March Madness to their Seasonal Wine Walks…bring a friend or five to eat, drink and be merry.

910.630.3040 | www.sherefe.net

114 Gillespie Street, Fayetteville, NC 28301

Sherefé is an award-winning restaurant having received accolades and awards such as Best Of Fayetteville 2015 for Best Caterer - Best Appetizers - Best Vegetarian Cuisine. 2014 Fayetteville Observer Readers Choice Award Winner and more!

The restaurant caters parties of 10 to 60 with their upstairs Catering Event Space. Owner Mustafa Somar is on the cutting edge of defining the food culture as we know it. Somar is known for being a Certified Green Business with Sustainable Sandhills. Visit Sherefé Restaurant or call to book your next special event!

Thank You

CityView

BY MELISSA GOSLIN

Fruits OF THE Farm

Florida has oranges. California has raisins.

In the sands of North Carolina, we have the Muscadine grape

“We viewed the land about us, being whereas we first landed very sandy and low towards the waterside, but so full of grapes as the very beating and surge of the sea overflowed them, of which we found such plenty, as well there as in all places else, both on the sand and on the green soil on the hills as in the plains, as well on every little shrub as also climbing towards the tops of the high cedars, that I think in all the world the like abundance is not to be found.”

~ Letter to Sir Walter Raleigh from Arthur Barlow, 1584

Tobacco decline hit North Carolina farmers hard. As one of the few crops to thrive in sandy soil, it had been a natural fit for regional farmers since the country was settled. But there was another indigenous crop that caught the eye of Sir Walter Raleigh and his crew… grapes. Raleigh sent Captain Arthur Barlow to explore the east coast of the Carolinas and Barlow wrote back that the Outer Banks were “so full of grapes as the very beating and surge of the sea overflowed with them.”

As farmers struggled to replace the cash-wielding crop of tobacco with something as viable, many turned to the vines already in their backyards. Most farms already had a few thriving vines used to make wines, jams and jellies for family and friends. As popularity grew, more farms expanded their vineyards and began producing commercial wines from the bronze (used for white wines) and black (used for red wines) Muscadine varieties. In 2001, the most common bronze variety, the Scuppernong, was named the North Carolina state fruit.

These eastern North Carolina vineyards and wineries share their love of all Muscadine varieties, most commonly Scuppernong, Carlos, Magnolia and Noble. Whether you want to pick your own grapes and try your hand at the age-old tradition of homemade wine or simply show up and sip the fruits of their labor, these spots won’t disappoint.

Auman Vineyards

Fayetteville

Tucked down 71st School Road, Auman Vineyards offers “You Pick” service throughout the season. The vineyard is named for its original owner, Loyd Auman. In 1937, Auman arrived in Fayetteville as an agriculture teacher at Seventy-First High School. After World War II, he returned and in 1968 became the school’s principal. His career was dedicated to education, but much of his heart always belonged to the land.

Auman’s son-in-law Roger McLean tends the vineyard alongside his son

Auman Vineyards in Cumberland County

Roger McLean with the fruits of his labor.

Open Monday to Friday 9:00 a.m. to Sunset Saturday Sunrise to Sunset

“You Pick” Prices 2 ½ quarts: $5

5 quarts: $9 10 quarts: $18

Photography by Byron Jones

Locklear Winery in Robeson County

1872 Preston Road

Maxton, North Carolina

www.locklearwinery.com

Open Monday to Saturday 12:00 p.m. to 6:00 p.m.

WINES

White Carlos Wines

Sweet: Fruity bouquet tastes like grapes picked off the vine

Semi-Sweet: The fruitiness of the Carlos with a less sugary finish

Semi- Dry: Nose and aroma of the Carlos with a clean crisp finish

Red Noble Wines

Sweet: A full-bodied red wine with lots of character

Semi-Sweet: Deep color and fruity bouquet reminiscent of summer nights under the stars

Semi-Dry: A nose of chocolate and fruit with a clean finish of pepper inspiration

Blended Wines

Noblos: So smooth it’s hard to believe it actually contains alcohol

Fruit Wines

Strawberry

Peach

Blackberry

Blueberry

Spiced Wines

Andrew. “Loyd loved to see things grow,” McLean said. Just as Loyd E. Auman Elementary School commemorates Auman’s work in education, so does the vineyard keep alive his love for the land.

McLean and his son have expanded from Auman’s original vines to 250 rows, all growing Muscadine varieties. They've also gone organic, an important factor in encouraging guests to eat straight from the vine.

“It’s the best way to find out which grapes are your favorites,” McLean said.

McLean spends the season pulled up in his easy chair, handing out buckets and helping guests find their way around.

“Our farm is a great way for people to get to know North Carolina. We have a lot of folks, especially military, who come out just for that reason,” McLean said.

Locklear Winery Maxton, NC

Daryl Locklear is no stranger to the Muscadine. Growing up, they used his grandmother’s homemade wine for communion at the church. His father Charlie learned at her side.

Holiday Spice: Full taste that’s like having Christmas in a bottle

“It was always around me,” Locklear said.

As his father neared retirement, Locklear started researching ways to turn the old family place into a thriving business. It quickly became clear that the answer was doing something they’d already been doing for generations. Locklear didn’t want to be at the mercy of an annual crop, which could lose or make money in any given year. He wanted something more stable.

For Locklear, making the wine onsite was an important way to set them apart from other wineries.

“We already knew how to make the wine ourselves. And if you outsource to the same place as everyone else, well, you lose something,” Locklear said.

A computer engineer by day, Locklear takes a scientific, calculated approach to most things. There was a definite learning curve as he shifted from making 10-gallons of wine to produc-

ing 500-gallon batches, so he quickly went to work learning from larger wine makers.

“I realized I knew as much or more about Muscadine grapes as they did.” Locklear said.

When he relied on the processes used to make wine from other grape varietals, he lost pigment and gained an aftertaste.

“Homemade wine is all about a little of this, a little of that. It’s harder to finesse on a larger scale, but I learned,” Locklear said.

He took what he needed from the processes used by larger vineyards, but adapted it. His winemaking style is equal parts chemistry and instinct.

“It comes down to one thing. When it’s good, it’s good. And when It’s bad, it’s bad,” Locklear said.

Locklear wines can be purchased locally at Hardin’s Grocery Store in Rockfish or Triangle Wine Company in Southern Pines. However, nothing beats their free on-site tastings or a full glass of their popular semi-sweet Noble wine during Wine Down Friday, held every other weekend in the vineyard.

Lu Mil Vineyard Elizabethtown, NC

In Bladen County, the Muscadine grape is not just a crop… it’s an event. Lu Mil Vineyards is home to the NC Grape Festival in October, with food and craft vendors on site. The festival also encourages guests to roll up their pant legs in the annual grape stomp.

“We have a whole collection of Lucille Ball glasses because people associate the stomp with the famous scene of her making wine,” said Lu Mil Marketing Director, Karla Ward.

With nine cabins, a guesthouse and several event locations scattered throughout the fifty-eight acres of grapes, there is always something happening at Lu Mil, from corporate team building events and family reunions to smaller luncheons and showers. Pedal and golf carts encourage guests to get out and explore the land and the Pedal Party is a moving homage to the ingenuity of the Taylor family. The eighteenperson bike is a party on wheels, and

Lu Mil Vineyard in Bladen County

438 Suggs-Taylor Road Elizabethtown, North Carolina www.lumilvineyard.com

Open Monday to Saturday 10:00 a.m. to 6:00 p.m. Sunday 1:00 p.m. to 6:00 p.m.

WINES

White Wines

Old Cumberland: Soft, dry wine made of early harvest Muscadine grapes

Taylor Divine: 100% semi-sweet mid harvest blend of Scuppernong & Carlos grapes

Harmony Hall: Smooth, sweet and fruity white wine made from Magnolia grapes

Red Wines

Cape Owen Red: Sweet traditional southern red wine with a mild acidic finish

Sir Walter Raleigh: Mellow, sweet blend with an intense fruit taste

Blended Wines

Bladen Blush: Blend with a full sweet taste and mild, pleasant finish

Merry Christmas: Sweet red wine for sipping next to the fireplace

it speaks to the innovative, fun-loving family that created it.

Lu Mil is named for Lucille and Miller Taylor, whose son Ron Taylor now owns the vineyard. Along with a passion and appreciation for the land, Taylor inherited a multi-generational legacy of inventing, patenting, manufacturing and selling farm equipment. After the tobacco buy out, the Taylors got out in front of the Muscadine crop boom and invented an East coast vine harvester and pruner, both of which they sell to other vineyards.

The Muscadine grape is famous for its sweet flavor, but as Ward points out, it’s more versatile than that. By knowing when to pick at just the right time, winemakers create wines that appeal to every palate. In honor of their Cumberland County customers, Lu Mil added the semi-dry Old Cumberland to their repertoire.

“Old Cumberland is one for people who think they don’t like Muscadine wines. They think it will be too sweet, but they try it and love it,” Ward said.

In addition to wines, Lu Mil grapes are used in a wide range of jams, jellies and other products. After unsuccessfully searching for a local company to process their fruit under their private label, Taylor started D’Vine Foods to fill the need himself.

“We source fresh fruits and vegetables from local farmers here in North Carolina to make all our products,” Ward said.

Their salsas and relishes are included in the wine tastings and an alcohol-free tasting ensures everyone is included in the fun. In the spirit of invention, Lu Mil wine slushies provide a popular twist on an old favorite. With a “You Pick” section in the back of the vineyard and all day fishing in the stocked pond, Lu Mil encourages families to make a day of it.

“Lucille and Miller would be so proud of their son. He’s made sure their land stayed a working farm, viable and full of joy. His main focus is sharing their love of the land and creating healthy products for others to enjoy,” Ward said. CV

Indulge Yourself

Decadent and rich desserts for the season

BY MELANIE MITCHELL

Photography by Kiara Love

Black Forest Cake

ith the holiday season approaching, people have a tendency to stress over the perfect food to offer their guests. And, stressed spelled backwards is DESSERTS! Here are a few desserts that are absolutely delicious and stress-free to make... each with a light liquor kick. One of my favorite desserts of all-time is the Black Forest Cake. This cake is so decadent that once you make it, folks will have a difficult time resisting a slice. Chocolate truffles are another small treat that is enjoyed during the holidays (or any time). Those little chocolate balls are a perfect size for any occasion and are full of flavor. Last, but certainly not least, is the Amaretto Torte. This torte is so light and flavorful that you will be indulging in every last bite.

Black Forest Cake

Ingredients

Chocolate Cake:

2 cups flour

2 cups brown sugar

1 cup cocoa powder

2 teaspoons baking soda

2 teaspoons baking powder

1 pinch of salt

1 ½ cups milk

½ cup vegetable oil

2 tablespoons vinegar

2 eggs

1 tablespoon vanilla extract

LIVING BALANCE STUDIOS

Filling:

1 28 ounce can of cherries without seeds

1/3 cup sugar

2 tablespoons Kirsch liquor

Icing:

1 QT heavy cream

1 ½ cups powdered sugar

1 teaspoon vanilla

Shaved chocolate or mini chocolate chips and cherries for decoration.

Directions

Heat oven to 350 degrees and grease two eight inch round cake pans and set aside. Sift all dry ingredients in a large bowl and set aside. Combine milk, vegetable oil, vinegar, eggs and vanilla together and combine slowly to dry ingredients till smooth. Pour into cake pan and bake till middle comes out clear when testing. This should take between 30 and 45 minutes. Drain cherries and pour into bowl with sugar and Kirsch liquor and let set in refrigerator overnight with cake once cooled down. When building the cake, whip heavy cream with powdered sugar and vanilla, then set aside. Put cherry filling in between layers of chocolate cake, then cover the cake with the whipped cream topping. Garnish with shaved chocolate or mini chocolate chips and cherries. Keep in refrigerator.

our FAPS family, for your generous support of WoofStock 2015! Without you, FAPS could not carry out our mission to save the lives of countless homeless animals and provide for them with love, comfort and any needed medical attention until they can be adopted into

Grand Marnier Chocolate Truffles

Ingredients

1 cup heavy cream

12 ounces semi-sweet chocolate

2 tablespoons Grand Marnier

Powdered sugar or cocoa powder for coating

Directions

Put heavy cream in pan over stove top and bring to boil. While cream is warming up, cut chocolate in small pieces and put in a bowl. Once cream has reached the boiling point, pour over chocolate and stir until smooth and lump free. Add Grand Marnier to the chocolate mixture and let cool down. Once the chocolate has reached room temperature, refrigerate for about 30 minutes to an hour. When chocolate mixture firms up, whip chocolate mixture until it looks like a firm whipping cream.

With a spoon, pull 1 tablespoon of the chocolate ganache for each truffle. Roll and coat with either powdered sugar or cocoa powder. Keep in cool area.

Amaretto Torte

Ingredients

8 ounces almond paste

4 ounces unsalted butter

1 cup sugar

3 tablespoons Amaretto Liquor

5 eggs

½ cup cake flour

1 teaspoons baking powder

Toasted almonds and powdered sugar for decoration

Directions

Process the almond paste in a food processor until it forms small pieces. Beat the butter with sugar until light and fluffy then add almond paste and Amaretto liquor. Add eggs slowly, one at a time and mix until smooth. Add dry ingredients slowly to sugar mix. Bake at 325 degrees for about 50 to 60 minutes. Garnish with toasted almond and powdered sugar. CV

Melanie Mitchell is a local pastry chef trained

Eight Decades of Sound

Community Concerts: The little arts organization that DID

BY MIRIAM LANDRU

Charlotte pulls in the national tours of A-list superstars. Asheville has their indie folk scene. Up the road in Durham, there’s DPAC.

We’ve got the Crown Complex and the various offerings there throughout the year. A special organization, the oldest arts focused non-profit in Cumberland County to be exact, Community Concerts, calls this grand venue home.

Community Concerts is a popular non-profit in the city, known to bring brand-name entertainment, but it’s not an easy endeavor and the organization’s history has been chockfull of challenges.

In its 80th year, Community Concerts is gearing up for one of their most colossal years to date. Huge acts will be gracing the stage of the Crown. “We’ve got the number one best-selling duo of all time, Hall & Oates. The lead singer of Chicago for over 20 years, I am talking about Peter Cetera. The number one R&B group of all time, Boyz II Men and we finish it off with a household name, a comedy legend, Jay Leno,” said Michael Fleishman, 22-year board member and current Attractions Director for Community Concerts. Fleishman maintained their biggest challenge is finding acts who will “excite” the crowd. Truth be told, this is a season

that will go down in Fayetteville history.

The original Community Concerts series was begun by local civic leader, Fannie Stein, in 1935 at the pinnacle of the Great Depression. Then, it went by a different name, the Civic Music Association.

In the mid-1960s, the program became a part of the Community Concerts program under Columbia Artists Management. Community Concerts was organized in 1927 by the founder of Columbia Artists, Arthur Judson. Community Concerts were present across the country in different, you guessed it, communities. Throughout the years, they focused on bringing classical music to their respective audiences. But 22 years ago, in Cumberland County, Fleishman spearheaded a change in the programming. “I got on the board and we became more interested in putting on popular concerts.” Fleishman continued, “The lady from Columbia Artists said it could not be done and that contemporizing would not be successful.”

Still, Fleishman was up for the challenge. Using his connections from his prior gig in advertising in the Big Apple, he was able to pull some strings at William Morris Agency. “I made a phone call and we booked The Lettermen.” (If you’re a millennial like me, think of an early 1960s version of the Backstreet Boys.)

Photography by Matthew Wonderly

From left: Katie Mikos & Jimmy Grafstrom of the Crown Complex with Michael Fleishman & Caroline Gregory, Community Concerts board members.

SUMME R S O CCE R CAM P

www.ncspurs.com

DATES

July 6-10: Fayetteville Academy

July 27-31: Fayetteville Academy

August 3-7: Fayetteville Academy

HOURS: 9am – 12pm with early

AGES: 4 – 15 (players grouped by age and playing ability)

WHO: Boys and girls are welcome

COST: $130 – Includes camp T-shirt and NC Spurs backpack.

Andrew “Maca” McCarthy and Jimmy Maher are two of the most experienced soccer coaches

Academy, the most successful soccer program in the State of North Carolina, having won a total of 17 State Championships in boys and

will challenge players of all ages and abilities Review testimonials on their website from current and former parents and players. NC

of camp, they will give you a complete refund their camp curriculum.

You can register online at www.ncspurs.com, or print the registration form from the web site and mail it to the address on the form

For more information, please call Jimmy Maher at 910 580 5643

Coaches Jimmy Maher, Andrew McCarthy & Phil Hindson

Community Concerts 2015-2016 Season

Hall & Oates

December 5, 2015

Peter Cetera

January 21, 2016

Boyz II Men

March 11, 2016

Jay Leno

April 15, 2016

Boyz II Men

Peter Cetera Hall & Oates

Jay Leno

After that show, Community Concerts grew and moved to the Crown Complex. Jimmy Grafstrom, General Manager of the Crown stated, “We look forward to a continued relationship that enhances quality of life in Cumberland County and enables us to provide an enriched experience in the arts at the Crown Complex.” Katie Mikos, Marketing Director of the Crown continued, “We are always striving to provide a wide range of quality entertainment at the Crown Complex that appeals to the diverse audience that makes up Cumberland County and the surrounding region. Community Concerts, being the oldest nonprofit arts organization in the area, is an extremely important partnership for us.”

Because of their willingness to adapt and get with the times, our Community Concerts is one of the last in the United States. Because they were able to spin off and become independent, they avoided the disbandment of Columbia Artists in 1999.

Still, Fleishman and his team have a special pride in the quality of the shows they produce. “None of them have evolved like us. We have become a true performing arts organization. We have grown.” Community Concerts provides many music-centered scholarships to our area youth and also inducts members into the Fayetteville Music Hall of Fame.

Fleishman also noted that DPAC and Community Concerts have a cooperative relationship which has benefited both by creating instant routing for shows. "We work together.… I let them have Patti Labelle. They let us have the Dancing Pros tour,” he said. The Attractions Director also wants the people to know that finding the right acts, most of the time, usually takes more than just a phone call.

“Getting Hall & Oates, Jay Leno, it’s not like going to the celebrity or entertainer grocery store. It takes months and months to lock down. They want routed dates. They’re not going to come here then go to California and back to Atlanta. It’s a combination of what they want and what they cost. That’s who we get,” he said.

Although the people behind Community Concerts put in many “man hours” finding and agreeing on the acts, going over contracts and so on, they still remember to have fun and just enjoy the music. Denise Strother of ERA Strother, who is also an executive producer of the shows, uses the performances as a moral booster for her employees. “It’s a great opportunity to work with Community Concerts. It

Although the people behind Community Concerts put in many “man hours” finding and agreeing on the acts, going over contracts and so on, they still remember to have fun and just enjoy the music.

gives value to my team.” Strother continued, “I see everyone when I attend the shows. It really brings everyone together. I have loved all the shows, but I want them to bring Dolly Parton!”

Made up of 20 members, the Community Concerts board is made up of veterans, like Fleishman, Bill Kirby, Jerry Beaver and this year, some fresh faces like Caroline Gregory, a Cumberland County public defender and Rachel Richardson who works in fundraising at the Cape Fear Valley Health Foundation. Gregory, an avid music lover and vinyl record collector, is ecstatic to be active behind the scenes for this worthy organization. “I grew up in love with music and my father took me to many concerts when I was younger. I really appreciate that about my upbringing.” She continued, “I moved back here from the Triangle about a year ago and one thing I really miss about that area is the amount of shows that were always going on. But, I believe there’s a miscon-

ception that we have to go to Raleigh to see really amazing concerts. What I love about our line-up this year is that all we have to do is drive to the Crown to see really amazing concerts.” Bill Kirby knows the importance of the line-up this year: “This year, Hall & Oates and Jay Leno are major concerts for this community and the market. It has taken Michael Fleishman three years to book Hall & Oats and I have pushed him every year ... and he pulled it off.”

Fleishman maintained that Community Concerts is the little arts organization that could… and did. They beat the odds. They have survived because they struck out on their own and evolved with the times. When it comes to the next 80 years, Fleishman had these words: “What will keep this alive is the right people who really care about it... It needs care, love and energy to keep it alive.” CV

For more information, visit www. community-concerts.com.

Denise Strother

Bill Kirby

Baseball player turned Heavyweight Champion: Rocky Marciano

Rocky Marciano’s Fayetteville Ties

The rock star boxer’s less than stellar baseball career

BY DAN TRIGOBOFF

Twenty-three-year-old Rocco Marchegiano came to Fayetteville, North Carolina in March, 1947 with a carload of friends from his hometown of Brockton, Massachusetts and big league dreams.

Ambitious, even fearful of a marginal life, the Army veteran hoped to escape the limited opportunities available in his home town to a high school dropout. He had already dug ditches, worked on a coal truck and labored in a shoe shop— as his father had for decades. Young Marchegiano wanted to be a ballplayer.

He was good enough to get a tryout with the minor league Fayetteville Cubs, but not good enough to make the team. Marchegiano had, by professional baseball standards, a weak arm.

The irony will not escape boxing fans. That “weak” right arm would become world famous for its power. Marchegiano

returned to Brockton and pursued another dream, another way out of anonymity.

And with another name—sort of. As Rocky Marciano, he would become one of the best known athletes in the world, winning the biggest individual title in sports—the heavyweight championship of the world. Before he died in a plane crash in 1969, Marciano would appear on television with Ed Sullivan, share stages with other Italian-American icons like Joe DiMaggio, and meet presidents like Dwight D. Eisenhower and fellow Bay-Stater John F. Kennedy.

Marciano was the dominant heavyweight of the 1950s. After winning the title in dramatic fashion, he defended it in epic battles—sometimes bleeding, swollen or up from the canvas, but always, endlessly punching until victory.

He achieved the highest knockout percentage of any heav-

Photos courtesy Stanley Bauman

Photograph Collection, Stonehill

Archival Collections

yweight champ. And, perhaps most importantly for his place in history, he has the distinction of being the only heavyweight champion to retire undefeated.

Bill Hurley remembers hearing about Marciano’s time here as a ballplayer when he first came to Fayetteville in the mid-1950s. “We were kind of proud that he had once played here,” said the former Fayetteville mayor. “We followed boxing much more then than now. We were always talking about Joe Louis; we were very much interested in the heavyweights."

“I remember watching Rocky Marciano fight Jersey Joe Walcott on a seven-inch screen,” said Hurley. Babe Ruth and Rocky Marciano are the standouts among athletes connected with Fayetteville.

Ruth, of course, is celebrated in Fayetteville, as he is in many places including Baltimore, where he grew up and New York, where he achieved his unparalleled stature (but not so much in Boston, where he shone as a player, but is associated with a legendary, near-century long curse).

In 1952, a North Carolina Historic State Marker was dedicated to his towering first professional home run at the old Cape Fear Fairgrounds. The plaque also notes that it was in Fayetteville that George Herman Ruth took on the nickname “Babe.” In 2014, the centennial of that first home run was commemorated in Fayetteville.

Marciano enjoys similar stature. Like Ruth, he’s earned a place in any discussion of the all-time greatest in his sport. In Marciano’s home town, a statue, unveiled in commemoration with the 60th anniversary of his heavyweight championship, is the tallest such tribute in the world—at 24 feet high. As solid as its namesake, it sits near Brockton High School’s Rocky Marciano Stadium (inside the stadium, Armand Colombo Field is named for Brockton High’s legendary football coach, also Marciano’s brother-in-law and cousin to Marciano’s close friend and trainer Allie Colombo).

And in Rita Teatina, Italy, a bronze statue of the champion was erected to commemorate the birth there of Marciano’s father, Pierino Marchegiano. Members of the Marciano family have visited the Abruzzo region, where prizes named for Rocky Marciano are awarded to top athletes.

Marciano, of course, did not launch a great career as a baseball player in Fayetteville, nor did he fight professionally here (although he did fight three times at the old Yankee Stadium, also known as “the House that Ruth Built”).

In fact, New England sports writer Everett Skehan, in a biography of Marciano written with the help of Marciano’s family in 1977, referred to Marciano’s baseball tryout as “the failure.”

“Rocky’s real love was baseball,” his brother Peter remembered. “And he continued to love baseball throughout his boxing career.” The youngest of three brothers, for decades Peter Marciano owned and operated a sporting goods store near Brockton in Mansfield, Massachusetts, under a sign that showed Rocky throwing his powerful right hand. As proprietor, Marciano occasionally shared 16 mm films of his brother and enjoyed telling stories to fascinated listeners (including, in 1975, a recent college graduate and former amateur fighter working his first newspaper job). Today, that business bears the name of another major New England athlete. New England Patriots quarterback Steve Grogan, who played in the Pats’ first Superbowl in 1986, bought the business in 1994 and simply added his name to create Grogan-Marciano Sporting Goods.

“I don’t think people realize what a tremendous athlete Rocky was,” said Peter Marciano, who himself played two years in the Braves’ farm system. “He had great hand-eye coordination. That had a lot to do with his punching ability. He was a very gifted athlete.”

Brockton produced a lot of good ballplayers, recalled Charlie Tartaglia, who has known the Marciano family for nearly all of his 79 years. “Half of the guys who tried out with Rocky could make the major leagues today, with all the teams out there.” The major leagues had 16 teams in 1947. Today, there are 30.

Tartaglia was a batboy for a Brockton team that included Marciano. “Rocky had short legs,” recalled Charlie. “He wasn’t fast. But he could hit. He could hit the ball

Sept. 17 - Oct. 11

Oct. 29 - Nov. 15 By

148-1 Maxwell St.

(Next Door to the Transportation Museum)

Homemade Soup In Handcrafted Bowls Pick Your Bowl! Demonstrations!

Activities & Games

& Crafts Vendors! Silent Auction!

Todd Kreidler

Based on the Screenplay by William Rose

Directed by Khanisha Foster

“The prize for Marciano was identification, and he would bleed without protest and ache without complaint if he could be called a champion. Obscurity was all he was afraid of.”

a country mile. Today, he might be a designated hitter.” Tartaglia remembered watching Marciano knock a ball out of the park, and hit a house across the street.

Tartaglia is proprietor of George’s Cafe, a Brockton fixture since 1937, a restaurant with walls lined with hundreds of photos of the city’s favorite son. He climbed into many rings himself over years as a Massachusetts boxing commissioner, and enjoys telling stories about the many fighters he’s known including Marciano, Sugar Ray Leonard, Larry Holmes and Brockton’s other world champion, Marvelous Marvin Hagler, the middleweight champion of the 1980s.

Cubs historian Ed Hartig notes that Fayetteville was home to minor league clubs for 11 seasons. The Cubs started here with a D league team in 1946, which became a B league team in 1947, the year Marciano tried out. The 1946 team is notable for the presence of Ed Musial, brother of future Hall of Fame

member, Stan. The 1947 team was notable for future major leaguer Smoky Burgess. It was managed by longtime minor leaguer Clyde McDowell, who would later coach at Texas Christian University.

Both teams had losing record and the club won the league in 1948.

According to Marciano biographer Everett Skehan and Cubs historian Hartig, Cubs scout Ralph Wheeler, also scholastic sports editor for the Boston Herald, invited a handful of Brockton ballplayers to try out for the Fayetteville farm team. Marciano and three friends, Vinnie Colombo, Eugene Sylvester and Red Gormley hopped into Colombo’s old gray two-door sedan for a two-day drive to North Carolina. Already late, they made an overnight stop in New Jersey, then drove straight through to the Tar Heel state.

Marciano had quit school after his sophomore year in high school to help support his family. He worked on a coal truck, for a candy factory and in a shoe shop, playing baseball at night. Drafted in 1943, he was stationed for a time in Wales and helped ferry supplies across the English Channel to Normandy. When he returned to the U.S, at Fort Lewis, Washington, he played baseball again and found that boxing helped get out of the worst duty.

Historian David T. Morgan is too young to have known Marciano in his Fayetteville youth. But he certainly knew baseball in Fayetteville. Morgan, now retired as a professor at the University of Montevallo in Alabama, was a ballboy and batboy for the Fayetteville Athletics, the team that followed the Cubs here

Morgan, who researched his home town for his book, Murder Along the Cape Fear, said that more than 3,000 fans showed up for Opening Day at Cumberland Memorial Stadium on Bragg Boulevard at Bonnie Doone. The Cubs lost, 6-2 to the Wilson Tobs.

Beyond his research, Morgan has personal memories. “I caught many fly balls on that field,” he recalled. He has fond

memories as well of former major leaguer Elmer Burkhart, who was general manager of the Fayetteville Athletics. “He used to like to pitch to us,” Morgan remembered.

Ballplayers in Fayetteville didn’t make much money, Morgan said. They couldn’t afford to stay in hotels and the teams did not provide housing. “Most rented rooms in private homes.”

So it was with Marciano and his friends. Skehan said the young men from Brockton stayed in a boarding house, where he shared a room with Gormley and enjoyed family-style meals for fifty cents.

Marciano would later tell a Chicago reporter that his tryout lasted about three weeks and that he was paid $200, Hartig noted. In a 1952 article in “The Sporting News” Marciano recalled that there were 13 catchers at the tryout and that the Cubs had planned to keep four, either for Fayetteville or for another club in the system.

The competition was even tougher, since the Fayetteville Cubs top player was a catcher. Smoky Burgess led the "B" TriState League in 1947 hitting with a .387 batting average and led the Southern Association the next year, hitting .386. Burgess would go on to play in 18 major league seasons, was a nine-time All-Star, and was on the Pittsburgh Pirates World Series championship team in 1960. When Burgess retired in 1966, he was the all-time leader in pinch hits.

Babe Ruth launched his long ball-hitting career in Fayetteville. Rocky Marciano ended his. As his brother said, he would continue to love baseball all his life. But he needed another dream.

“When he came back from North Carolina he was very disappointed,” said Peter Marciano. “But he was ready to make a move. Rocky was going to try boxing.”

Marciano had already boxed in the Army and outside the service as an amateur with considerable success. He had even fought professionally under the name Rocky Mack on St. Patrick’s Day, 1947 in Holyoke, Massachusetts, for $35. He scored a third-round knockout.

Marciano biographer Russell T. Sullivan noted that using a false name had protected his amateur status. Marciano returned to amateur boxing after his tryout in Fayetteville. More serious than ever about boxing, he lost four amateur fights, the only fights he ever lost. But he won many, many more. scoring in Golden Gloves and Amateur Athletic Union (AAU) tournaments.

In 1948, he turned professional and won his first 16 bouts by knockout, mostly in the early rounds, handled by New York-based manager Al Weill and veteran trainer Charley Goldman.

Marciano took a big step toward fame and fortune in October, 1951, when he knocked the legendary but aging Joe Louis into retirement. A year later, he came back from a firstround knockout to win the heavyweight championship from Jersey Joe Walcott in Philadelphia.

Marciano defended the title six times, five by knockout and announced his retirement in 1956. The champion died in a small-plane crash while on his way to deliver a speech in Des Moines, Iowa, in 1969, one day before his 46th birthday.

Family and those who have studied Marciano agree that, along with his obvious ability, what brought Marciano to boxing from baseball, to rise from a knockdown, to triumph over the pain and heavy bleeding brought by powerful men, was fear. It was, wrote Russell T. Sullivan, executive director of Boston’s Sports Museum and author of Rocky Marciano, The Rock of His Times, “a singular emotion, simple, yet powerful.” It was fear of a life digging ditches, or of the smell of shoe leather throughout the many factories of Brockton. It was fear of poverty and anonymity.

“Desire sustained Marciano and nourished the abused flesh” wrote famed sports writer Jimmy Cannon, on the champion’s death. “The prize for Marciano was identification, and he would bleed without protest and ache without complaint if he could be called a champion. Obscurity was all he was afraid of.” CV

inside fayetteville

Fall 2015

OCTOBER 8

Cape Fear Valley Health Foundation’s Friends of Children Golf Classic

Highland Country Club

The annual fundraiser for the Cape Fear Valley Health Foundation will be held at Highland Country Club. For sponsorships and more information, please visit www. capefearvalley.com/golf/.

OCTOBER 16 & 17

Homecoming Family Weekend

Methodist University Campus

Current students, alumni, faculty and friends are invited to come together on the Methodist University campus to celebrate Homecoming and Family Weekend 2015! For tickets and more information, contact 910.630.7167 or visit www.methodist.edu/ alumni.

OCTOBER 17

Pinwheel Masquerade

Ball & Auction

The Metropolitan Room Child Advocacy’s annual ball to unmask child abuse and silent

auction will be held from 7:00 p.m. to 11:00 p.m. for tickets and more information, visit www. childadvocacycenter.com or contact 910.486.9700.

OCTOBER 22, 23 & 24

Dogwood Fall Festival

Festival Park

Get ready for three days of fun fall activities and events at Festival Park including: Haunted Hayrides, Boo and Brew Beer Garden, Haunted House, Food Truck Festival, Entertainment and more! For more information, visit www. faydogwoodfestival.com.

OCTOBER 24

Wine, Brews & Silent Auction

Heritage Square

Join the Woman’s Club of Fayetteville for their event benefitting the restoration and upkeep of the beautiful Heritage Square. There will be wine and beer, small bites and live music as well as fantastic auction items. The event will be held from 6:00 p.m. to 9:00 p.m. Tickets are available at The Pilgrim or by calling 910.483.6009.

OCTOBER 24

American Girl Fashion Show

Open Model Call

North Regional Library

The Child Advocacy Center will be scouting for a diverse group of models, sizes 6x or 10 (the only two sizes provided by the American Girl company), from 9:30 a.m. to 12:30 p.m. Models are encouraged to fundraise for the event. For more information, contact 910.486.9700.

NOVEMBER 5,6, 7 & 8

Junior League of Fayetteville’s Holly Day Fair

Crown Expo Center

Our regions favorite shopping experience is back again… The 49th Annual Holly Day Fair! Vendors from across the country will be marketing their unique items to select as gifts for you and yours. Tickets will be available at the box office of the Crown. For more information, visit www.jlfay.org.

NOVEMBER 6

The Friends of Music presents Kaitlyn Lusk Hensdale Chapel at Methodist University

The Friends of Music presents Kaitlyn Lusk, known for her Lord of the Rings Symphony and Gladiator Live performances. Concert goers will receive a rare, acoustic performance from Lusk. This is a free concert. For more information, contact 910.630.7100.

by

Photos

Byron Jones

FREDA LOCKAMY, JANICE VOTER & ROSHALINTO BIAGAS

HANELLY ESTRELLA, JAMIE STEWART & TINA KING

DAVID ELLIOT, RENE ELLIOT, DANI MITCHELL & ANDRE REIFF

CHRISTINE GEORGE, CRYSTAL MCNAIR, LINDSAY ANDERSON & SHIRLEY STALLINGS

TIM RICHARDSON, MARIA JOHNSON & DR. BEN HANCOCK

JAMES WILSON, CYNTHIA WILSON & WILLIAM BROOKS

seen at the SCENE

J. COLE AT THE CROWN COMPLEX

Fayetteville native and Grammy nominee J. Cole along with Big Sean, Jeremih and YG performed to a sold out crowd at the Crown Complex. He also surprised concert goers by bringing out hip-hop heavyweights Drake and Jay-Z at the end making for a memorable experience for attendees and an awesome conclusion to his 2014 Forest Hills Drive Tour.

by Matthew Wonderly

Photos

seen at the SCENE

MASH HOUSE BEER DINNER PRESENTED BY CEED

Patrons enjoyed a four course dinner paired with in-house crafted brews from the Mash House Brewing Company. Local supporting local, proceeds benefitted CEED.

by

Photos

Val Morris

MELANIE MCGRAW, CECY GARCIA & ROBERT PIEMONTE

BRIAN KENT & RHONDA KENT

KENDRA WHITE & RON MCDANIEL

TYLER HAIR & KAYLA MYHRE

ANGIE ADAMS, GREGG ADAMS, ALLEN THOMPSON & STEPHANIE THOMPSON

SYLVIA RAY, PATRICIA JACKSON, MANDY MCMILLAN, SITA SEPPS & JONATHAN BYRD

GERI HASAPIS & INGE HONDROS

SCARE UP SOMETHING DIFFERENT

CRISP LIKE AN APPLE . BREWED LIKE A BEER .

350 Wagoner Drive  Fayetteville, NC 28303

910.630.2100  800.892.2190 www.weaver-homes.com

Frank Weaver

Dustin Blackwell Elton Pridgeon

Established in 1980, Weaver Development Co., Inc. develops residential neighborhoods and Weaver Homes builds new homes in those developments as well as other communities in Eastern North Carolina. Weaver Homes builds a wide range of homes for first-time and move-up buyers in addition to custom designed homes built to the owners specifications. Our slogan, “Setting The Standard Since 1980,” not only indicates the year we started our business, it confirms our commitment to creating and delivering the products and services that every Weaver customer expects. We invite you to let our team put our knowledge and experience to WORK FOR YOU in all phases of the building business!

• New homes in great neighborhoods are move-in-ready.

• Free consultation for pre-sale and custom design-build prospects.

• Assistance with options and recommendations for financing.

• Assistance with selecting a home design and community that fits your family needs.

• Handling all the details required for the purchase of your new home including strategic planning with timelines so that you can enjoy the process.

At Weaver Homes The Weaver Team will work with you every step of the way to make your “House a Home.”

910.630.2100 | 800.892.2190 | www.weaver-homes.com

Dedicated to improving the lives of others

Since 1986 United Developers/Duggins Smith Builders has been constructing and developing quality multi-family, single family and commercial developments. United has been nationally recognized as one of the most respected builder/developers in the southeastern United States. We have proposed and delivered a quality product both on time and on budget to the accolades of the city and county, and have added to the quality stock of multi-family housing and enhanced the quality of life for its recipients.

Coming in 2016:

• Millstone Landing- Hope Mills NC – 88 apartment homes

• Club Pond Green II- Raeford NC – 24 apartment homes

• Cleveland Green III- Garner NC – 80 apartment homes

• Reidsville Ridge- Reidsville NC – 72 Apartment homes

And we are proud to announce , in conjunction with the Fayetteville Metropolitan Housing authority, United has been selected as the co developer for the RAD revitalization development consisting of 272 new apartment homes at Grove View Terrace.

910.485.6600 | www.dugginssmith.com

PARKS BUILDING SUPPLY &

Wade Duggins, Murray Duggins, James B. Smith, Murray Duggins Jr.

Meet Your Village Family Dentists

(910) 485-8884

(910) 437-0232

(910) 424-3623

(910) 486-4180

(910) 875-4008

(910) 446-1130

Anuj James, DDS General Dentist IV Sedation

Mit Patel, DDS General Dentist

Michael Knowles, DMD General Dentist

Bradley Ryan, DDS General Dentist IV Sedation

Faith McGibbon, DDS Pediatric Dentist

Terrance Smith, DDS Prosthodontist

Grant Wiles, DDS General Dentist

Nathan Abramson, DMD Prosthodontist

Elda Fisher, DMD, MD Oral Surgeon, Cosmetic Surgeon

Garrett McDaniel, DDS General Dentist

Daniel McInnis, DDS General Dentist

Michael O’Brien, DDS General Dentist

Molly Guy, DDS General Dentist

Daniel Ravel, DDS Pediatric Dentist

Alan Babigan, DDS Pediatric Dentist

Anthony Maiorana, DDS Oral Surgeon

Kushan Patel, DMD General Dentist

Trina Collins, DDS Pediatric Dentist

Anne Dodds, DDS Pediatric Dentist

Andrea Jacobs, DDS General Dentist

Rossi Williams, DDS Pediatric Dentist

Brett Alvey, DDS Orthodontist

Lawrence Bullard, DDS General Dentist

Annie Floor, DDS General Dentist

Buzz King, DDS Prosthodontist

Hal Coe, DMD Endodontist

Gary Hall, DMD General Dentist

William Sulik, DDS, MS Prosthodontist

Sunny Yu, DDS General Dentist

Hsin Chen, DDS Endodontist

Jordan Olsen, DDS Pediatric Dentist

Pawandip Singh, DDS General Dentist

Alice Wu, DDS, MS Periodontist

vegetables, melt chocolate, thaw frozen foods, and prepare hot cereals. There are 101 ways to use an InSinkerator Instant Hot Water Dispenser, that is until you discover one more.