Impressions Magazine Fall/Winter 2009

fall / winter 09

s e r v i n g g r e e n v i l l e a n d e a s t e r n n c s i n c e 19 9 7

sections arts & entertainment business education community day trips & getaways healthcare home & garden may we suggest recreation what’s in store

features yesterday & today— a look inside several of the area’s private schools and a look at the pivotal individuals whose names adorn many of our area’s public schools

southeastern nc waterways— the perfect location for a boating adventure

bottoms up!— a brief history of beer, craft-beer & two local micro-breweries

Don’t suffer in darkness.

Less pain is just a step away.

At Eastern Carolina Pain Consultants, we believe that everyone deserves a life that’s free from the suffering of chronic pain. Our team of medical professionals is specifically trained to treat and manage pain. We’re one of eastern North Carolina’s most advanced pain management practices with a history of providing superior care. If you are suffering from chronic pain, we can help.

Call 252.561.8218 today to schedule your appointment.

Lynn R. Johnson, MD • Raymond B. Minard, MD • Melany Furimsky, DO • Christopher T. Grubb, MD Jo Anne Eure, RN, MSN, ANP, FAAPM • Margaret Dudley, RN, MSN, ANP-BC Administrative Office: 2430 Emerald Place, Suite 201, Greenville, NC 27834 Multiple Clinical Locations in Greenville and Eastern NC • For information or appointments, call 252.561.8218

around town

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table of contents

articles & features 10

53

19

52

making art “en plein air”

10

the husband-wife team of john and dodi groesser

yesterday & today

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take a look inside several of the area’s private schools and take a look at the pivotal individuals whose names adorn many of our area’s public schools

16 years of helping to save all babies

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the march of dimes chefs auction

making impressions

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from freeboot friday to g-vegas night and more!

a charming seaside spot

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beaufort’s 300th anniversary celebration continues

southeastern nc waterways

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the perfect location for a boating adventure

trauma care

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pcmh offers a team approach

from drab to fab

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liven up a drab kitchen with new countertops

spotlight on a chef

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michael santos of greenville’s chefs 505

bottoms up!

53

a brief history of beer, craft-beer and two local micro-breweries

fruits of the vine

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the wines of fall

the printed word

60

slaves to faith by calvin mercer

the pro’s corner

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swinging metal woods versus irons

tailgating treasures

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to keep you in the action! fall/winter 09

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www.impressions - magazine.com publisher / creative director kathryn lee v-p / sales & marketing director john lee special events photographer scott davis still life photography / stilllifepix.com special thanks are extended to lou everett / greenville brushstrokes john & dodi groesser michael crane / ecu fine arts & communication robin rager, phd / optimum health management j. keais hoyt, jr. / wells fargo advisors kris manning / christ covenant school emily prokopowicz / the oakwood school dana newell & terah archie / arendell parrott academy steven a. hill the daily reflector sheppard memorial library ecu’s joyner library kristen bond / march of dimes chefs auction beaufort historical society / beaufortwineandfood.com visitnc.com susan moffat-thomas / swiss bear organization mumfest.com t. greg prince / ecu medical & health sciences found. lisa bellin, md; rachel raab, md & cynthia lynch, md / ecu physicians / the breast wellness center at ljcc uhs of eastern carolina ecu health sciences news & information thesexykitchen.com chef michael santos / chefs 505 t.l. adkisson / ham’s restaurant & brew house paul philippon / duck-rabbit craft brewery tim protzman / hippopress.com tony parker john lamonica / ironwood golf & cc kimsgiftbaskets.com merlinsbox.com beerdolier.com comfortchannel.com mcphee.com homewetbar.com thinkgeek.com Impressions magazine is published twice a year by Impressions Group, LLC. Covers, contents, articles and ads are copyright protected and may not be reproduced without the consent of the publisher.

Publisher assumes no liability or responsibility for errors or omissions.

po box 2627 / greenville, nc 27836 252.355.8345 phone 252.355.4224 fax kathryn@ImpressionsGroupLLC.com email www.ImpressionsGroupLLC.com © 2009

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When mom needed back surgery, we told her to call the best.

At ECU Neurosurgical & Spine Center, we’re more than brain surgeons, and our practice is unlike any other in Eastern North Carolina. Our neurosurgeons diagnose and treat surgical diseases of the whole nervous system— brain, spine and peripheral nerves. Our Center approach to care offers a full compliment of related non-surgical treatment and support services. Extensive training and experience allows us to provide comprehensive care, non-surgical and surgical, to all our adult and pediatric patients.

We provide treatment for the brain and skull (cranial), cerebrovascular (stroke/aneurysms), neck (cervical spine), mid back (thoracic spine), and low back (lumbar spine). In fact, back and neck pain are common reasons patients visit our Center.

Computed tomography (CT) and x-rays are provided on-site, as well as physical therapy (PT) and musculoskeletal services (injury/pain) provided by certified physical medicine and rehabilitation doctors. Our neurosurgeons utilize such state-of-the-art treatments as Gamma Knife® and CyberKnife®. Call 252-752-5156 for appointments.

ECU Neurosurgical & Spine Center K. Stuart Lee, MD; Keith A. Tucci, MD; Barbara E. Lazio, MD; Michael Sharts, MD; and Robert F. James, MD 2325 Stantonsburg Road, Greenville 252-752-5156 • 800-642-7836 www.ecu.edu/ecuphysicians/surgery

arts & entertainment

making art “en plein air” the husband-wife team of john and dodi groesser Article by Lou Everett

Visitors arriving in Greenville may just happen upon a husband and wife team out painting “en plein air” especially if touring Uptown Greenville on a Saturday.

The husband-wife team of John and Dodi Groesser are popular in the Greenville Brushstrokes, a group of local artists who meet twice each month to critique each other’s work, share area art information, and promote art within the region. John and Dodi Groesser, along with Ray Sobel and Pete Hickey, have been leaders in the group and established a special interest group of Plein Air Painters, who venture outdoors together to paint.

After a successful 32-year career teaching piano lessons and raising two boys, she retired to enjoy the opportunity to devote more of her creative energy to painting.

Dodi has always counted it a blessing to be able to pursue her love for music and art, and sees painting as a beautiful way to truly observe, appreciate and interpret the beauty of life and creation. Dodi enjoys both “plein air” and studio painting. Some of her favorite subjects include her grandchildren at play.

En plein air is a French term which means essentially painting outside. This form of painting requires that artists deal with the elements, such as changes in sunlight and sometimes wind, rain, or worse.

Dodi and John find it especially fun to paint the same scene, in different medium, from different perspectives, and often with highly diverse interpretations! These results often lead to lively critiques in Greenville Brushstrokes’ meetings, where the two are always willing to share their approaches and what they are learning along the way.

Dodi (Dorothy) Groesser, a member of Greenville Brushstrokes and a native of Nebraska, has called North Carolina her home since 1989. Dodi’s love for the arts began at an early age, and her parents were diligent in providing every opportunity for her to learn and practice her skills. Her first paintings were done in her grandmother’s kitchen, and under the loving guidance of her grandmother, when Dodi was a young teenager.

She graduated from college with a major in art education and a minor in music.

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Dodi Grosser painting “en plein air” in France.

Husband and artist, John, became involved in painting when he began accompanying Dodi to workshops. His interest and talent grew rapidly. He and Dodi sought professional instruction in oil painting through the numerous workshops they attended together in Europe, Canada and in many states in this country. Their paintings were featured, along with 26 other artists, in the 2008 book by Kimberlee Maselli, Painting in North Carolina - Impressions in Plein Air. The couple is currently showing their work in the Riverwalk Gallery in Washington, NC. Both are members of the Greenville Brushstrokes, the Pitt County Arts Council at Emerge Gallery and the Beaufort www.impressions-magazine.com

arts & entertainment

County Arts Council. They have also participated in numerous local art shows, sponsored by the Greenville Brushstrokes.

Dodi recently had a solo showing at Art & Graphics and U.B.E. She is also currently showing at the North Carolina Estuarium in Washington, NC. Both artists will have works in the upcoming Greenville Brushstrokes’ Show at Emerge Gallery.

The couple have been recognized in juried exhibitions. In 2008, she received the 2nd Place Award for the Arts Council Plein Air Paint Out in Kinston, NC and Honorable Mention Awards in other shows. In 2009, John and another artist tied for the honor of People’s Choice Award.

John Grosser painting “en plein air” in Kinston, NC

During the “Art in the Yard” fundraiser held for the Ronald McDonald House, this dynamic couple visited the lovely gardens of Stan and Ann Riggs. Inspired by the setting of this beautifully landscaped farm and its blooming glory with hundreds of opium peony poppies, John was able to complete 11 small paintings in acrylic. John, like Dodi, also paints in oil.

Dodi, painting on larger canvases, rendered six paintings in oil. The two were joined by artist friends, Janet Dixon and Lou Everett as they painted en plein air.

Marty Bullock, a realtor with Greenville’s Prudential Prime Properties, recognizes the positive impact that a strong cultural arts fall/winter 09

emphasis has on tourism and individuals relocating to the area. Bullock has begun utilizing artists such as the Groessers and others for art shows and demonstrations at open houses where she is the listing real estate agent. This spring, she invited the Groessers to paint outside on the lawn of a home in Oak Hill East. When torrential rain arrived, Bullock and the home’s builder, L.L. Everett, III invited the artists to demonstrate their work inside the home. A raffle drawing for one of their paintings was an additional incentive to encourage attendees. Their work have also been a part of a show for a broker’s luncheon.

Working with artists, Bullock has created a way to offer the community cultural enjoyment without a fee. The public is cordially invited to attend the open house, whether they are looking for a new home or not. It could be said that Bullock has pioneered an approach to showcasing the kind of community Greenville is and what it has to offer new residents. The supportive community has witnessed the economy’s trends and knows business leaders and citizens must find a way to positively contribute to the cultural well-being of others.

Taff Office is another Greenville business that understands the need to support the arts. According to Taff’s sales manager, Stephanie Hinnant, the Grosser’s art is on display in Taff’s beautiful Historic Cupola Building at 226 West 8th Street.

The pair will also be among artists featured on October 3 in the Turnage Theatre in Washington, NC. At 7:00 pm that night, the theatre will present A Lavish Night of Entertainment. Other artists’ work will be in the lobby and visitors may meet the artists at 6:00 pm. Other Greenville artists to be showcased are Janet Dixon, Lou Everett, and Jeffrey Jakub.

Simply watching the couple paint encourages other artists to do so. One can readily see their philosophy in action — “It is far better to give than receive!”

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arts & entertainment

an element of distinction for ecu the ecu/loessin playhouse and the ecu/loessin summer theatre The School of Theatre and Dance, College of Fine Arts and Communication, East Carolina University, has artistic and producing responsibilities for the ECU/Loessin Playhouse and the ECU/Loessin Summer Theatre. Each is recognized as an element of distinction for the University.

The purpose of the School of Theatre and Dance is to provide a professionally oriented program of study and training within the liberal arts concept. The Unit seeks to maintain a competent and productive faculty, and to support excellence in teaching, encourage creative activity and maintain professional-quality production work in its performance venues.

The School of Theatre and Dance strives to give students professional training in theatre and dance and to offer professional quality theatrical production for the ECU community and eastern North Carolina.

The mission of the ECU/Loessin Summer Theatre is to provide the citizens of eastern North Carolina with the highest quality productions of the world’s musical, comic, and dramatic repertory at affordable prices to encourage broad, diverse, and non-elitist audience participation.

Edgar Loessin, with John Sneeden and Mavis Ray, founded the Department of Drama and Speech (now the School of Theatre and Dance) in 1963. He served as department chair until retirement in 1990.

During this time he created the Playhouse as an educational theatre and the Summer Theatre as a professional company. He was responsible for East Carolina’s emergence as a major force in the university and professional theatre in the region. In 2001, ECU paid tribute to his achievements and honored his contributions in naming these two theatrical producing entities for him.

upcoming events include: The Crucible by Arthur Miller, Oct. 1st-6th Winner of the 1953 Tony Award for Best Play. This absorbing drama about the Puritan purge of witchcraft in old Salem is a gripping historical play and timely parable of our contemporary society. The story focuses upon a young farmer, his wife, and a servant-girl who maliciously causes the wife’s arrest for witchcraft. The farmer brings the girl to court to admit the lie— and it’s here that the monstrous course of bigotry and deceit is terrifyingly depicted.

Seven Brides for Seven Brothers - Nov. 19-24th Book by Lawrence Kasha & David Landay

Music by Gene de Paul & Joel Hirschhorn Lyrics by Johnny Mercer, Al Kasha and Joel Hirschhorn. “Goin’ courting” has never been as much fun as in this rip-roaring stage version of the popular MGM movie. Millie is a young bride living in the 1850s Oregon wilderness whose plan to civilize and marry off her six rowdy brothers-in-law to ensure the success of her own marriage backfires when the brothers, in their zeal, kidnap six ladies from a neighboring town to be their brides. Bursting with rambunctious energy, its boisterous fun and romance harkens back to the glory days of the movie musical.

Dance 2010, Jan. 28th - Feb. 2, 2010 Original choreography by ECU School of Theatre and Dance faculty and Guest Artist (tba). Loved by patrons for its exciting and eclectic mix of dance styles and genres, this annual dance concert will not disappoint. For dance aficionados and novices to the world of dance, this perennial event offers ballet, modern, jazz, and tap-dance styles. Quick moving, colorful, and full of the unexpected.

For additional information or to purchase tickets visit ecuarts.com or call 1.800.ECU. ARTS (1.800.328.2787).

Since 1991

Steamed Oysters (we shuck ‘em), Shrimp & Crab Legs, Specialty Seafood Entrees, plus Grill Items— Steaks, Chicken, Sandwiches, Burgers & More Monday - Saturday 5pm-until • Nightly Specials Live Music Fridays & Saturdays at 8pm • Catering 206 Main St., Winterville • 252.355.4220 wimpiescajun.com • See our menu on Page 58 12

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business

health coaching: helping employees to help themselves As most of us realize by now, simply educating people about the effects of negative lifestyle behaviors — such as lack of exercise, poor eating habits, being overweight, or tobacco use — has little effect on having them change those behaviors, at least not for very long. You can offer health and fitness activities, even fully-equipped fitness facilities, but if the employees are not motivated to make changes in their lives and take advantage of those resources, very little headway will be made in creating a healthier, more productive workforce.

Enter health coaching. In health coaching, a professionally trained health coach works collaboratively with an individual to identify personal health risks, determine what changes he or she is ready to make, and define a realistic health/fitness goal that can be accomplished in a set time frame–usually within six months. A multidimensional, highly individualized behavior change plan — which may involve, for example, a health/ fitness “cocktail” of diet, exercise, and stress management — is then mapped out for the

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participant. The health coach then provides consistent follow-up and motivation to help them reach their goal. When that goal has been accomplished, if the participant is ready, they can work on their next goal.

Health coaching can be conducted face-toface, by phone, or over the Internet. Many people prefer face-to-face, since it provides a more personal feel to the coaching interaction; but it’s very labor- and time-intensive, and can therefore be more costly than the other two methods. Coaching provided by phone is somewhat less expensive than face-to-face, and is generally more convenient to the participant; but some don’t like to be committed to scheduled calls.

Web-based health coaching, which can provide passive and real-time interaction between participants and their coaches, offers an option that is relatively low-cost and is attractive to individuals who prefer to interact with their coach at their own time discretion. Online health coaching systems also typically provide a host of web-based

health/fitness resources, including tracking tools, fitness calculators, and health guides.

It’s accessible at nearly any hour, anywhere in the world with Internet access.

Through any of these delivery modes, health coaching can be offered as a component of a comprehensive corporate wellness program, or as a stand-alone program on its own. It’s available through various vendors, including health plans and commercial providers.

Use of an external third-party vendor may help alleviate employee concerns that information collected through health coaching could be used against them, which experts have cited as a reason for the relatively low participation in health coaching in the health plans. In any case, participants must be assured that confidentiality of health coaching information will be protected.

Research has shown that health coaching is very effective in helping individuals change their behaviors, and consequently reduce their risks for illness, chronic disease, and injury— all of which affect a company’s bottom line. Participants have also reported improved performance at work and on the job, and an enhanced quality of life.

Article by Robin Rager, PhD, Optimum Health Management, 252.353.6155 / www.optimumhm.net

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business

am i prepared? crisis preparedness Many women end up managing their finances alone at some point in their lives.

Unfortunately, the first time many of them get involved with financial matters is during a crisis, like a spouse’s death or divorce.

Article written by Wells Fargo Advisors and provided courtesy of J. Keais Hoyt, Jr., CFP®, AAMS, First Vice President-Investments in Greenville, NC at 252-756-8222.

We’ve prepared a list of thought-provoking questions that pertain to financial fitness and crisis preparedness. It will be time well spent to review this list, determine what you have already done and talk with your Financial Advisor about any issues that affect you and/or your family.

asset management • Do I have a clear picture of where my

assets are located?

• Will my retirement assets provide a comfortable and secure retirement for my life expectancy?

• Do I have a well-diversified portfolio?

• Are my investments appropriate in today’s economy?

• Are my assets titled properly?

• Do I have an emergency fund?

• Am I taking advantage of techniques to reduce my taxes?

estate planning • Do I have a will? If so, is it current?

• Have I determined what I will owe in estate taxes?

• Have I funded my estate-tax liability?

• Have I explored and taken advantage of wealth-transfer techniques?

• Do I wish to provide for charitable giving?

• Are my power of attorney and my living will up to date?

debt management • Do I know my credit rating?

• Could I get a loan if I applied?

medical/insurance planning • Do I have enough insurance coverage to cover medical expenses?

• To provide for disability/long-term care?

• To provide for family members' security?

• To fund estate-tax liability?

and...

• Have I coordinated my advisors’ (attorney, CPA, banker) activities?

• What changes in my life are likely to occur within the next three years?

• Do I know the status of my parents’ financial situation and the implications for my financial well-being?

• Would I be prepared for a family emergency if it happened tomorrow?

Wells Fargo Advisors is not a legal or tax advisor. The accuracy and completeness of this article are not guaranteed.

Opinions expressed are those of the author(s) and are not necessarily those of Wells Fargo Advisors or its affiliates.

The material is distributed solely for information purposes and is not a solicitation or an offer to buy any security or instrument or to participate in any trading strategy.

Investments in securities and insurance products are: NOT FDIC-INSURED / NOT BANK-GUARANTEED / MAY LOSE VALUE. Wells Fargo Advisors, LLC, Member SIPC, is a registered broker-dealer and a separate non-bank affiliate of Wells Fargo & Company.

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yesterday & today on the next few pages, take a look inside several of the area’s private schools, and take a look at the pivotal individuals whose names adorn many of the area’s public schools

fall/winter 09

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education

come see the difference

christ covenant school—celebrating 10 years in 2010 Christ Covenant School rests behaviorally on seven pillars: respect, order, unity, diligence, humility, integrity, and courage.

These core values are the targets for all the school’s work with each student’s character. CCS encourages these traits in all they do at the school and by doing so strikes a great balance between justice and love.

CCS’s mission is to cultivate wisdom and virtue in students by nourishing their souls on truth, goodness, and beauty, and to develop students who will succeed academically, reason critically and rightly, communicate truth effectively, and enter into a lifelong pursuit of learning and living that affects their culture for the glory of Christ.

CCS is the only independent, non-denominational classical Christian school east of Raleigh. It is CSS’s goal to train children to be clear thinkers and lifelong learners.

Why CCS? Their loving Christian culture and quality learning methods ensure that each student’s needs are met and their spiritual development is nourished in the context of rigorous academics.

How is CCS different? Their methods come from time-tested forms of educational theory. They focus on the habits of a great learner and the virtue of Christian leadership rather than measuring education through numeric tests.

What roles do parents play in CCS? Parents are highly involved and act as partners with the CCS faculty. CCS seeks the atmosphere of a community. Parents are encouraged and expected to pour their time, talent, and treasures into the educating their children, increasing the quality of the school community.

Come See The Difference...

The Only Independent Christian School, Located East of Raleigh, Using The Classical Model “A Unique Combination of Classical & Christian Education”

4889 Old Tar Road, Winterville, NC 28590 www.christcs.org • 252.756.3002

Who teaches at CCS? Our teachers are passionate about following Christ, loving their students, and teaching them about truth, goodness, and beauty. They come from various denominational backgrounds and teaching experiences. Our parents comment on how much CCS teachers know and love the students.

Does CCS have extra-curricular activities?

They have a growing list of clubs and sports.

What is the class size at CCS? The average class size is about 14 students per teacher.

What types of experiences occur in CCS classrooms? Classrooms include a great deal of discussion about important ideas that are key to the subject being studied and how it applies to a child’s life. In addition, CCS has oral presentations, hands-on activities, and an emphasis on reading. Our math classes average a year ahead of national norm. CCS also features a Latin program for 3rd-8th grade and formal logic classes for the older grades.

What is in the future for CCS? The school is excited about the purchase of 23 acres on Worthington Road, around the corner from its current location. With this land, CCS intends to move into the high school realm by 2011. A full K-12 experience will result in graduates who are fully prepared to go out into our community as Christian thinking young people with excellent character.

How does one apply? The admissions process is simple and starts with a school tour.

Call 252.341.5299 for information.

Article provided by Christ Covenant School.

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education

a unique educational option the oakwood school—celebrating 14 years The Oakwood School, now in its 14th year, provides a unique educational option for families in the region. In the spring of 1995, 42 families came together with the dream of a new school.

Today, the Founders’ vision has matured into a vibrant non-sectarian school of 342 students and 58 faculty/staff members on 41 acres of land and housed in four classroom buildings. Oakwood is a college prep independent day school spanning grades Pre-K to 12. In 2007, the school received accreditation from the Southern Association of Colleges and Schools and the Southern Association of Independent Schools.

The school strives to teach students how to use their skills and talents to make the world a better place. Oakwood teachers are the caretakers of this vision. They develop a social awareness in students, honoring di-

fall / winter 09

versity in culture, ethnicity, and individual strengths and interests. They encourage students to look outside of themselves and to imagine the possibilities.

Oakwood offers students individual attention through small classes taught by caring, highly-motivated, professional faculty. In a safe, nurturing environment, they work to develop each child’s self-confidence through mastery of essential skills in an academically rigorous, developmentally appropriate, hands-on curriculum. The school’s student to instructional faculty ratio is 8:1.

The school values education as a life-long process involving both success and failure, and seeks to instill in students the strength of character, the creativity, and the wisdom to make a difference in the world.

Oakwood’s faculty brings experience and education with a sense of optimism and

high expectations. The school’s Board gives its time, insight and guidance to build a vision of what Oakwood can become. Oakwood parents seek a challenging, enriching, and developmentally appropriate education for their children and support the school in its endeavors to do so.

Small classes and state-of-the-art technology are school assets. Oakwood was a founding member of the Coalition of Lighthouse Schools.

Students in grades 2nd to 12th use Apple® laptop computers as learning tools.

Oakwood offers students sports, clubs and many co-curricular activities, including: information technology, sports education, art, chorus, band, strings, graphic arts, and yearbook. For additional information, log on to theoakwoodschool.org or call 252.931.0760.

Article provided by The Oakwood School.

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education

a tradition of excellence kinston’s arendell parrott academy The idea of a private, nonsectarian school in Kinston, NC, was first envisioned in 1955

by Marion Parrott, a local attorney and former member of the NC General Assembly.

By 1964, Parrott, wife Lillian, and several other citizens committed to fostering the highest standards of education joined together to establish Arendell Parrott Academy.

Initially the school offered grades one to eight, adding kindergarten in 1968 and a high school, which graduated its first seniors in 1971. Today, Parrott is home to over 700 students from ten eastern NC counties.

With initial accreditation from the Southern Association of Colleges and Schools in 1992, they began offering Advanced Placement courses in core subjects. Today, sophomores, juniors and seniors choose from twelve A.P. classes, including two in fine arts.

“Our mission is to ‘uphold a tradition of

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fostering each student’s intellectual creative, social, physical, and moral development in a positive and challenging educational community,” said Headmaster Stephen Mazingo.

“We offer a rigorous curriculum from kindergarten through 12th grade that prepares our students to meet the academic challenges of college and beyond.”

Academy students consistently win regional and state honors in academic team competitions and graduates are accepted at some of the U.S.’s most selective academic and performing arts colleges and universities.

Students in grades seven to twelve can participate in 16 sports including football, swimming, lacrosse and field hockey. Parrott has won NC championships in golf, baseball, football, softball, and boys swimming. Graduates have gone on to play Division I and II collegiate programs at UNC-CH, Yale,

ECU, Davidson, and Washington and Lee. Visual and performing arts are also an integral part of the education. Lower school students have weekly art and music lessons.

Electives in visual art, chorus, dance, orchestra and theatre are offered to middle and high school. Their arts programs have received numerous regional and state honors.

“With its tradition of excellence in academics, athletics and fine arts, Arendell Parrott Academy plays an important role in regional economic development, helping to attract new businesses and families,” said Mazingo.

To meet the growing demand for independent education, a second pre-kindergarten Transition class was recently added. Additional middle and high school electives, along with improvements to the school’s technology infrastructure and athletic fields, greeted students this fall. Entering its 45th year, Arendell Parrott Academy is a dynamic institution, adapting to 21st century challenges and opportunities.

Article provided by Arendell Parrott Academy.

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education

passionate & inspirational leaders Article by Steven A. Hill

the pivotal individuals whose names adorn our public schools

Many public schools in the Pitt County area are named after people. Leaders like G.R. Whitfield, J.H. Rose, D.H. Conley, H.B. Sugg, and others are worth remembering. Even today, they still encourage us to do better as citizens, students, and educational professionals. Their inspirational stories of selfless sacrifice and leadership are well worth retelling.

These individuals were pivotal in establishing Pitt County’s educational system. Their effective leadership advanced a balanced comprehensive learning environment, at a time in history when it may have been difficult to achieve in our state. Today’s county citizens are the beneficiaries of the personal initiative, sound judgment and passionate leadership that characterized these people and their service.

instead of Coxville, or Coxtown, because those names were similar to other post office railway stops. Cox selected “Winterville,” after a town in Georgia where he had sold cotton planters.

By 1895, the A. G. Cox Manufacturing Co. sold and manufactured farming equipment and supplies, carts, horse buggies, wagons, and school desks. His financial success was exceeded by his leadership in the development of Pitt County and Winterville. Cox served over two decades as Chairman of

Amos Graves Cox A. G. Cox is a Middle Amos Graves Cox School in Winterville, North Carolina. Its namesake, Amos Graves Cox, was born on July 12, 1855. Cox fit many descriptions: farmer; merchant; manufacturer; and Christian, to name a few. He was considered Winterville’s founding father. Contemporaries even referred to the town as “Mr. A.G. Cox’s Town.” A successful entrepreneur and businessman throughout his life, Cox used his success as a springboard to support the economic and educational growth of the town and county.

The site of present day Winterville grew to become a regular stop for the Atlantic Coast Railroad Line by the 1890s. When a post office was established at Cox’s place of business, he named the railroad stop “Winterville”. He decided on this name fall / winter 09

Junius Harris Rose

the Board of Education for Pitt County and was founder of the Winterville Bank and the Winterville Oil Company. He worked to make Winterville the first town in the County to have electricity and served on the Ways and Means Committee to have East Carolina University located in the County. Cox also donated land to be used for the County’s first Secondary School.

An ardent Democrat, Baptist, and Prohibitionist, Cox was known to possess a keen sense of humor and the desire to display hospitality to all visitors and friends. A.G. Cox died November 29, 1929.

Junius Harris Rose Greenville is the home to J. H. Rose High

School. The original Rose High, dedicated in 1957, was located on Elm Street but was moved to Arlington Boulevard in 1992.

Junius Harris Rose was born in 1892 and was the Superintendent of Greenville City Schools from 1920 to 1967. During World War I, Rose served in the U.S. Army as a First Lieutenant. In 1919, after his Army stint, he came to Greenville to serve as the first as principal of Greenville High School.

In 1920, he became Superintendent, and held that post for 47 years.

People knew his name, and people knew the man. Rose was an active and personable leader who connected with students, teachers, and community leaders. He was the type of leader who was both seen and heard.

Students and staff saw how Rose went out of his way to personally congratulate all those with accomplishments.

Recently retired from Pitt County Schools, Mrs. Ella Harris knew Mr. Rose. Harris recalled that Rose was a stately man who was kind and believed that all kids deserved to be educated.

In a time before federally subsidized student loans, he had a history of finding money for students who otherwise couldn’t afford college, regardless of their race. Rose wasn’t afraid to talk to students and show his support; everybody knew him. Generations of students felt his influence, and his presence made people feel good. Rose’s leadership and demeanor encouraged and empowered students to be good and do good things.

J. H. Rose died March 29, 1972, at age 80.

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Donald Hayes Conley D.H. Conley High School is located just outside of Greenville. Its namesake, Donald Hayes Conley, was born on November 2, 1902 in Caldwell County close to Lenoir County. While attending high school, Conley worked on the family farm until he reached college age. In addition to working on the farm and attending high school, his mother made extra efforts to instill a solid educational base in young Donald. Conley recalled that his mother valued education so much, that she took the time to teach him Latin and Algebra nightly by lamp light while he was attending high school.

In 1923, Conley arrived at Winterville High School to teach.

In 1924, he assumed the duties of school principal. By 1932, he was Superintendent of Pitt County Schools.

For 33 years he energetically worked to improve the County’s school system. Never one to rest on his laurels, Conley worked for a number of years Sam D. Bundy as the County’s Attendance Officer after his retirement from Superintendent.

The present day high school named for D. H. Conley was dedicated on May 23, 1971.

Sam D. Bundy The Sam D. Bundy Elementary School is located in Farmville, North Carolina. Educator and State Legislator, Sam D. Bundy spent 40 years working for the North Carolina educational system, including the time he spent as Farmville High School principal (1947 - 1965). Bundy’s education included a 1923 graduation from Farmville High School, an undergraduate degree from Trinity College (now Duke University) in 1927, and a Master’s Degree from East Carolina Teacher’s College in 1948.

In 1970, following his career in education, 24

Bundy ran for and won a seat in the North Carolina State Legislature. Known for his skillful ability to mollify tense debates in the State House with his witty rhetoric, Bundy was described by some who knew him as a cigar-chomping Democrat, a vivid and colorful “character.”

A vigorous, lifelong member of the Democratic Party, Bundy died while serving his seventh term as an elected State Representative in 1983. He served on the Board of Trustees for Mount Olive College. Bundy was a Mason, a Kiwanis member, and a member of the Disciples of Christ Church in his hometown.

desired to assist. Whitfield was an active supporter of community organizations, a member of the Masons, as well as Sycamore Hill Baptist Church.

Whitfield was known as a “Builder and an Educator” because he provided hope for those who sought to improve themselves through education. The school named for him in was formerly known as the Pitt County Training School in Grimesland.

In 1967, it was re-dedicated in Whitfield’s name. His gravesite is located at the Brown Hill Cemetery in Greenville, NC.

Herman Bryan Sugg H. B. Sugg Elementary School is located in Farmville, North Carolina. It was originally known as the Farmville Colored School and was renamed H.B. Sugg in 1951. Herman Bryan Sugg, a son of slaves, grew up hearing tales of his father’s escape from slavery in Greene County to join with General Sherman’s Union Army as it marched through the Carolinas.

George Roscoe Whitfield

George Roscoe Whitfield G. R. Whitfield Elementary School is located in the town of Grimesland, North Carolina. Namesake, George Roscoe Whitfield was born in our state on December 10, 1879. He attended Elizabeth City State College and Lincoln University, graduating third in his class from the latter. Whitfield lived in Stokes, North Carolina, and later Grimesland, North Carolina, where he served as the first principal of the only African-American High School in the county.

As the longtime supervisor of the county’s African-American Schools, Whitfield was a proven leader. Under his authority, he began yearly testing of all seventh grade students throughout the county to better measure progress among the students he

Sugg heard of how his father was forced to sleep outdoors, like a dog, and how his mother was fortunate enough to have been taught to read by her masters. From this, H. B. Sugg rose from poverty to become a successful educational leader.

H.B. Sugg was born and reared on a farm in Greene County near Snow Hill. His early life consisted of farm labor and occasional elementary schooling. Sugg’s formal education was obtained at the Mary Potter Memorial School at Oxford, North Carolina, and later at Lincoln University in Oxford, Pennsylvania.

As a youth, Sugg commented that work on the farm often superseded the demands to be at school for most kids. Even while in Secondary school and college, Sugg continued to work before and after school and w w w. i m p r e s s i o n s - m a g a z i n e . c o m

education

during the summers to pay for tuition and books. In the summers he worked in a tobacco factory in Durham and also gardened. During his time in Pennsylvania, Sugg continued to work to pay his way by milking cows, feeding stock, and cutting wood. He also worked summers as a waiter on a passenger steamship which operated in off the coast of New York.

When World War I came, Sugg served in the military. Following military service, he came to Farmville. He served as a teacher, and then principal in Farmville, North Carolina from 1918 to 1959.

Sugg’s leadership aw the Farmville Colored School grow from a four-room make-shift hotel hall school house into a brick and mortar building with 32 rooms and 34 teachers.

Sugg said that in 1918 that there were over 50 different “colored” schools in the county.

All were small framed shacks with one, two, and three teachers.

Sugg achieved success because of his neverFrances Wahl faltering faith in the dignity of man and the value of education for all children. The most fruitful years of his life were dedicated to the advancement of a constantly expanding Farmville community. Success has crowned his efforts.

The elementary school was a place where educational theory met the real classroom.

Together with East Carolina Teachers College, now East Carolina University, The Model School opened in the fall of 1914.

Saulter was named principal of the Fleming Street School in 1942 and remained at this position until her retirement in 1962.

The Fleming Street Elementary School was renamed in her honor September 17, 1967.

As leaders of the Model School, Wahl’s and Coates’ philosophy sought to help those concerned with childhood learn how to study the child objectively and endeavored to develop teachers who were intelligent and would grow into professionals.

Edwin Burtis Aycock

During the 1953-1954 school year, the school’s building was renamed by ECU to the Wahl-Coates School in honor of two faithful benefactors.

Dr. Aycock came to Greenville in 1939.

During World War II, he served in the U.S. Army Medical Corps and was discharged in 1946. His career as a general practitioner was marked by an unending devotion to assisting young people, as well as others throughout the area.

Dora Coates

Sadie Irene Saulter Sadie Saulter Elementary School is located in Greenville, North Carolina. It was known as the Fleming Street School until it was renamed after Saulter on September 17, 1967.

Wahl-Coates Elementary School is located in Greenville, North Carolina. This school is named after two people: once principal, Frances Wahl, and teacher, Dora Coates.

Coates was also on the East Carolina University faculty in the School of Education.

A native of the state, Sadie Irene Saulter came to Greenville during the early years of the Great Depression. Initially, she was a teacher in the third grade and then became a teacher at the Greenville Graded School. Later she went on to serve as the principal of the Fleming Street School.

The now Wahl-Coates School, was formerly known as the “Model School.” It served as a laboratory for East Carolina education students and a functioning grade school for children of Greenville.

Salter was an educational leader who was a firm but fun teacher. For decades, she lovingly served with caring attention to the educational development of those students whom she taught and supervised.

Francis Wahl - Dora Coates

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E. B. Aycock Middle School is located in Greenville, North Carolina. Dr. Edwin Burtis Aycock was a physician in general practice for 26 years. Born in Fremont, North Carolina on August 13, 1909, he was the great nephew of Governor Charles B. Aycock. Dr. Aycock’s education included an undergraduate degree from the University of North Carolina at Chapel Hill in 1930, and then a medical degree from McGill University in Montreal, Canada.

For decades, Dr. Aycock attended J. H. Rose athletic events in order to look after high school athletes at the games. But his legacy is not limited to assisting his patients on and off the field.

Dr. Aycock used his influence in the community to have lighting installed for the first time at both the Eppes football field, as well as Guy Smith Stadium. He also worked to raise money for construction of Ficklen Stadium at East Carolina.

Other positions of leadership that Aycock held included being on the Board of Greenville City Schools and also as the Chief of Staff of Pitt County Memorial Hospital. E. B. Aycock School’s dedication was on December 7, 1969.

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Charles Montgomery Eppes C. M. Eppes Middle School is located in Greenville, North Carolina. Its namesake, Charles Montgomery Eppes was born into slavery on December 25, 1857 in Halifax County. His college education was obtained at Shaw University in Raleigh where he studied teaching. He returned to the east and became a principal in Wilson and Wilmington school districts.

In 1903, Eppes came to Greenville to serve as principal of Greenville Industrial School.

The school was renamed in his honor soon after his death in 1942.

Eppes’ decades of diligent care in teaching in Greenville yielded incredible rewards for many students who recalled their experiences at the segregated school fondly and with pride. As an educational leader, his vision fostered a learning environment that required discipline and academic performance. In so many ways, Eppes’ passion raised the quality of living for all AfricanAmericans in the Greenville area.

W.H. Robinson W.H. Robinson Elementary School is located in Winterville, North Carolina. It was once referred to as Winterville Colored School and later Robinson Union School.

In 1948, it was renamed after its principal, W.H. Robinson. Scant biographical data is available. The following information exists: 1900 – Winterville Colored School was one room with one teacher for all grades.

1914 — A new building is constructed with three rooms and three teachers.

1921 — A fourth teacher is added.

1927-1931 — The P.T.A. purchases a bus.

1948 — School is renamed after Robinson; a new cafeteria and library are added.

1958-1959 — NC Department of Public of Instruction accredits the school 1971-1972 — Integration completed.

We regret likenesses of all namesakes could not be located. However, we did find a nice collection of historical photos that we hope you will enjoy. Our thanks are extended to The Daily Reflector, Sheppard Memorial Library, and ECU’s Joyner Library.

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Center Column top to bottom: 1) J. H. Rose High School vs. Ayden High School football game ‘59, 2) African American students sitting behind desks in a classroom ‘65, 3) Dr. E. B. Aycock stands in front of a school bonds sign ‘66 and 4) School children wait outside for school to begin ‘65. Right Column top to bottom: 1) Students are lined up outside the original J.H. Rose High School on Elm Street during the first day of classes. The building is currently C.M.Eppes Middle School ‘66, 2) Mrs. Perkins teaches her second grade class at 3rd Street School ‘54, 3) Local dignitaries break ground for the Fleming Street school, renamed Sadie Salter Elementary School in 1967 and 4) Honor society students C.M. Eppes High School ‘65.

All photos are from The Daily Reflector archives and are copyright owned by Joyner Library. w w w. i m p r e s s i o n s - m a g a z i n e . c o m

Meridian Park Setting the Highest Standard in Apartment Home Living

Just Minutes from the Hospital & ECU/Brody School of Medicine

1 & 2 BR Apts. • Furnished Corporate Leasing Clubhouse • Pool • Tennis Courts • Dog Run Putting Green • Fitness Center • Cathedral Ceilings Ceiling Fans • Walk-in Closets • 24-Hr Maintenance Energy Efficient Heating & Air • On-site Mgmt.

24-Hour Maintenance • W/D Hookups & Rentals Wireless Internet Available • Balconies or Patios* Fireplaces* • Monitored Alarms* • Outside Storage* (* available in some apartments)

2707 Meridian Drive, Greenville, NC 252 -321-1948 • meridianpark.net Open M-F 8:30-5:30 & Sat 12-5:00

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community

eastern nc annual events be sure to mark your calendar for these upcoming events

january MLK Jr. March, Elizabeth City 252.335.3686 North Carolina Jr. Sorosis Antique Show Wilmington 910.763.6739

St. Patrick’s Day Parade, Elizabeth City 252.338.4104

Farmville Dogwood Festival 252.753.6706

St. Patrick’s Day Festival, Emerald Isle 252.354.6350

Azalea Festival, Wilmington 910.794.4650

NC Jazz Festival, Wilmington 910.763.8585

Kelly’s St. Patrick’s Day Parade Kill Devil Hills 252.441.4116

february

Unnatural Resources Fair, Greenville 252.355.5345

SRAPAS Valentine’s Day Soiree, Greenville 1.800.ECU.ARTS or ecu.edu/ecuarts Bluegrass Festival, Kinston 252.522.5923 Battle of Moore’s Creek, Currie 910.283.5591

march Greenville Wine & Stein, Greenville 252.321.7671 greenvillewineandstein.com

Greenville Choral Society Gala greenvillechoralsociety@cox.net Horse Show, Williamston 910.693.1769

april 6th Annual Beaufort Wine & Food Weekend beaufortwineandfood.com 252.728.5225

Quilt Extravaganza, Manteo 252.475.1506

Music in the Streets, Washington 252.946.4975

Home Show, Morehead City 252.247.3883

Homes Tour, New Bern 252.638.8558

Shad Festival, Grifton 252.524.4356 PirateFest, Greenville PirateFestNC.com Pirate Golf Classic, Greenville 252.328.4530 Shuck N' Pluck Oyster & Chicken Roast Greenville 252.931.2854

may Air Show, Havelock 866.946.4762 Blackbeard Fest, Morehead City 252.726.5083 Festival on the Neuse, Kinston 800.869.0032 Derby Dash Bash, Greenville 252.752.0153 Strawberry Festival, Vanceboro 252.244.0017 3rd Annual Hogfest, Edenton 252.482.4057 Seafood Festival, Engelhard 252.926.9171 Ham & Yam Fest, Smithfield 919.934.0887

june The Lost Colony, Manteo 800.488.5012 Neuse River Days, New Bern 252.637.7972 Sunday in the Park, Greenville 252.329.4567 Big Rock, Morehead City 919.247.3575 Music & Water Festival, Edenton 800.775.0111 Bass Fishing Tourney, Edenton 252.482.5343 Beach Blast, Carolina Beach 910.458.8434

Friday, October 23, 2009 ~ Greenville, NC Brook Valley Country Club & Baywood Racquet Club Open to the Public ~ We Invite You To Join Us! Call 252-931-0760 for Team and Sponsor Information or visit: www.theoakwoodschool.org Proceeds will be used to help provide financial assistance to qualified students and families.

THE OAKWOOD SCHOOL 4000 MacGregor Downs Road, Greenville, NC 27834 252-931-0760 • www.theoakwoodschool.org 28

Manteo Dare Day, Manteo 252.475.5629 Blueberry Festival, Bridgeton • 252.638.1967

july Kite Festival, Nags Head 877.359.8447 Bastille Day, Beaufort 252.504.2939 Pirates on the Pungo, Belhaven 252.943.3770 Blues Festival, Wilmington 910.350.8822 Bay Challenge, Edenton visitedenton.com w w w. i m p r e s s i o n s - m a g a z i n e . c o m

community Calendar courtesy visitnc.com. This is a partial list of the eastern NC events. For more information, visit visitnc.com. To submit events, email information to kathryn@ImpressionsGroupLLC.com.

august

Greenville Museum of Art Fine Arts Ball 252.717.8388 loriandy25@hotmail.com

African American Festival, Wilmington 910.762.5502

Bass Fishing Tourney, Edenton 252.482.5343

Carolina Outdoor Games, Kill Devil Hills 877.359.8447 King Mackerel Tournament, Sneads Ferry 910.329.4446 Watermelon Festival, Winterville 252.756.1068

Soul Food Celebration, Columbia 252.796.0723 Jumble Sale, Beaufort 252.728.5225

december Dash for Cash, Greenville 252.531.4241

Michelob Cup Regatta, New Bern 800.797.5759

Decoy Festival, Harker’s Island 252.728.3755

Horse Show, Williamston 252.792.5802

Festival of Trees, Greenville 252.328.4494

Wildlife Expo, New Bern 252.638.8101

Festival of Trees, New Bern 252.663.8247

september

Kwanzaa, Robersonville 252.795.4848

MS Bike Tour, New Bern 800.344.4867

Horse-Drawn Trolley, Goldsboro 919.735-4959

Cup Regatta & Show, Oriental 252.249.0901

Rotary Rockfish Rodeo, Manteo 252.473.6644

Gospel Reunion, Greenville 252.757.0365

Christmas By The Sea, Southport 910.457-6964

Oktoberfest, Manteo 252.473.1157

Christmas Tour, Edenton 252.482.7800

Rodeo, Williamston 252.792.1521

Christmas Walk, Beaufort 252.728.5225

Pirate Festival, Nags Head 877.FLY.THIS The Captain Christopher Cash Memorial Foundation of NC, Inc.

Collard Festival, Ayden 252.746.2266

Sunday, Dec. 6, 2009 - 1pm Town Commons, Greenville, NC

Bluegrass Festival Kure Beach 910.763.1711

october

11am-12:30pm Registration • 1pm Start • Awards / Refreshments

TwoLives Theatre, Greenville 252.412.6774

Run or walk this flat, fast course, certified by USATF. It travels along ECU’s campus, residential areas, country roads and Uptown Greenville.

Register at active.com. Preregistered runners can pick up packets and late entrants can register at Omega Sports on Sat., Dec. 5 (1-4 pm) or race day at start/finish area at 11am. CASH awards for top 3 overall finishers.

Awards for top 3 male and female in each age group; token for all finishers.

For info or registration: Dawn Cash-Salau 252.531.4241 or dawn@reindeerdashforcash.org • www.ReindeerDashForCash.org

Seafood Festival, Morehead City 252.726.6273 US Open King Mackerel Tournament Southport 800.457.6964 March of Dimes Chefs Auction, Greenville 252.412.1966 kbond3@suddenlink.net New Bern MumFest 252.638.5781

The 2008 race drew 504 entries, making it Greenville’s largest. Nicholas Kurgat won the 10-Miler in a course-record (51:20). Divinia Jepkogei won the women’s title (59:51) in a women’s course record. Jason Pfruender won the 5K (17:42). Abby Fuquay won the women’s 5K (21:28).

Peanut Festival, Edenton 800.775.0111 18th Annual Scuppernong RiverFest, Columbia 252.796.2781 visittyrrellcounty.com

To donate (via check) mail to: CPT Cash Foundation of NC, 508 Holland Mill Lane, Stella, NC 28582 or (via credit card) at: www.active.com/donate/reindeerdashforcash

Smoke on the Water, Washington 252.975.1001 Oakwood School Eagle Classic, Greenville 252.931.0760 www.theoakwoodschool.org

Our Hometown Hero

november Pamlico-Tar River Oyster Roast, Washington 252.946.7211 Holiday Flotilla, Wrightsville 910.256.2120 fall / winter 09

Capt.

Christopher S. Cash, Sr. October 2, 1967 June 24, 2004

On June 24, 2004, Christopher S. Cash, Company Commander of A CO 1-120th Infantry, N.C. Army National Guard, made the ultimate sacrifice while serving his country in Iraq. During his life, Chris was committed to helping others—his family, his friends, his co-workers, his community and his country. His memory remains ever present in the hearts and minds of those he touched and inspired by his care and generosity.

It’s his legacy of giving to others that we strive to carry on in honor of his memory.

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16 years of helping to save all babies the march of dimes chefs auction – october 14, 2009 The March of Dimes is pleased to invite you to the 16th annual Chefs Auction at the Greenville Convention Center on Wednesday, October 14, 2009 beginning at 6:30 p.m. An event highlighting over 25 area chefs and restaurants, this fundraiser is a gourmet extravaganza.

and with the United States annual societal economic costs totaling over $26.2 billion for preterm births (medical, educational, and lost productivity), this issue affects us all, and the time to act is now.

Greenville’s Chefs Auction is the highest grossing chefs auction in North Carolina, and you can be a part of its continued success. Gather a group of friends, and join in a great night of food, fun and festivities to support the March of Dimes.

The host chef will be Michael Santos of Greenville’s Chefs 505. In addition to the numerous samples of the chefs’ signature dishes, the event also features raffles plus live and silent auctions filled with many exciting and creative gifts and packages.

The mission of the March of Dimes is to improve the health of babies by preventing birth defects, premature birth, and infant mortality. As a fundraiser for the March of Dimes, the monies raised during the Chefs Auction event are used to fund

many different types of programs, including research, community services, education, and advocacy, all to save babies.

With over 330 babies being born prematurely in North Carolina each week,

Tickets are $100 per person. To purchase tickets or for more information regarding attendance, corporate sponsorships, or donations for the auctions, contact Kristen Bond, Event Coordinator, at 252.412.1966 or email kbond3@suddenlink.net. Thanks for supporting the March of Dimes and its efforts to be the Champion for All Babies.

Join us for the 16th Annual Greenville March of Dimes Chefs Auction Wednesday, October 14, 2009 at 6:30pm in the Greenville Convention Center More than 25 area chefs will be donating their time, food and beverages for this tasting event. This year’s Host Chef will be Chef Michael Santos of Greenville’s Chefs 505. $100 per person For tickets or additional information, call 252.412.1966 or email Kristen Bond at kbond3@suddenlink.net

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making impressions from freeboot friday to g-vegas night & the ecu football season opener!

Freeboot Friday - Friday, September 4, 2009

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Have pictures from events around town? Email ‘em to us at kathryn@ImpressionsGroupLLC.com. Please include name and date of event.

ECU Pirate Club G-Vegas Night - Friday, September 4, 2009

ECU vs. Appalachian State - Pre-game Tailgating - Saturday, September 5, 2009

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Foodbank Down East Barbecue - Celebrating 10 Years of Fighting Hunger - Thursday, September 17, 2009

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day trips & getaways

a charming seaside spot beaufort’s 300th anniversary celebration continues Beaufort’s rich history, quaint appearance, and true charm appeal to all who visit this seaside village. Celebrating its 300th anniversary this year, Beaufort is located in the middle of 80 miles of oceanfront called the North Carolina Crystal Coast.

From strolling through tree-lined streets, investigating the mysteries of Blackbeard the Pirate, riding aboard one of the local ferry boats to explore the Cape Lookout National Seashore, dining in your choice of great restaurants, to staying in lovely old inns, Beaufort has something for everyone.

Beaufort Historic Site, in Beaufort’s Historic District, depicts 18th and 19th century coastal Carolina. It’s comprised of ten buildings, six authentically restored, nestled on two acres in the heart of the quaint downtown. The Site offers tours, seminars, volunteer opportunities and special events for the whole family throughout the year.

Enhanced by authentic structures, artifacts and collections, the Site documents the lifestyles and customs of Beaufort’s past to preserve its historical identity for the future.

Historic Site Tours These tours give visitors the chance to view three historic buildings on the grounds. Docents in period dress guide you through authentically restored dwellings. Guided tours are available Monday - Saturday at 10:00am, 11:30am, 1:00pm, and 3:00pm.

Tickets are $8 for adults / $4 for children.

Old Burying Ground Tour Majestic live oaks enshroud this historic gravesite with mystery and tranquility. Walk through history to discover the myths and legends. Listed on the National Register of Historic Places. Tours run June - September, Tuesday, Wednesday and Thursday, 2:30pm.

Tickets are $8 for adults / $4 for children.

Self-guided brochures available year-round.

English Double-Decker Bus Tour Hop aboard and tour Beaufort’s Historic 36

District from atop a 1967 English DoubleDecker Bus. Local narrators recall the lively legends and tall tales of Beaufort’s heritage.

Bus holds 74 passengers. Tours run April October on Monday, Wednesday, Friday and Saturday, 11:00am and 1:30pm. Tickets are $8 for adults / $4 for children (those under 6 ride free). Group tours are offered year-round. Call for reservations.

Mattie King Davis Art Gallery This gallery, the oldest in Carteret County, can be found in the historic Rustell House, c1732, on the Historic Site grounds. Housing the juried works of art by over 100 local and regional artists, you’ll find a variety of memorable art including oils, watercolors, photography, pottery, jewelry, and more.

Open Monday – Saturday 10:00am - 4:00pm.

2009 Fall/ Winter Calendar Harvest Time / Oct. 6-8 & 13-15 Demonstrations of Beaufort family life in the 1700 and 1800s will be featured in this Living History program designed for fourth grade classes. Children learn through handson activities about open hearth cooking, candle dipping, apple pressing, spinning, butter churning, weaving and food preservation techniques demonstrated by volunteers in period dress. Admission fee.

Fall Fundraising Party

/ Oct. 24

Gala fundraising party held in the lovely waterfront home of Worth and Ann Harris to showcase the talent of featured artist, Nancy Noel May. 6:30pm. Food by Beaufort Grocery and live music, too. Artwork available for purchase. Admission fee.

Kindergarten Thanksgiving Nov. 3-5, 10 & 12-13 Kindergarten Thanksgiving is designed for kindergarten classes. Visit the Leffers Cottage to learn from Mr. Leffers and his family how they prepared for the winter months. See open hearth cooking, churning, weaving and spinning. Admission fee.

Jumble Sale / Nov. 21 / 9am - 3pm The Beaufort Historic Site turns into a community market with art, handmade crafts, holiday gifts, pre-loved treasures, antiques, clothing, food and much more. Free admission. Vendor information available.

Community Thanksgiving Feast Nov. 22 / 11:30am - 1:00pm A traditional turkey dinner is provided by some of the area’s finest restaurants. Served at the Beaufort Historic Site, dinners are available for take-out or to enjoy under a heated tent. Admission fee.

Coastal Carolina Christmas Walk Dec. 12 / 2pm - 4:30pm The Christmas Walk features open house tours of the Beaufort Historic Site buildings decorated in period fashion for Christmas. A special narrated holiday bus tour through the Historic District is available aboard the vintage 1967 British doubledecker bus. Period seasonal music can be heard throughout the Site. No admission fee for Christmas Walk; fee for bus tour.

Candlelight Tour / Dec. 12 / 5–8pm Following the Christmas Walk, tour beautifully decorated private homes. Enjoy the Christmas spirit as you walk the streets.

Delight in the decorations that reflect the homeowner’s personal styles. Admission fee.

For additional information, please call 252.728.5225 or 1.800.575.7483 or log on to beauforthistoricsite.org. w w w. i m p r e s s i o n s - m a g a z i n e . c o m

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southeastern nc waterways Day One

great for walking; the excellent NC Maritime Museum, of interest to any boater (the museum’s fascinating Harvey W. Smith Watercraft Center across the street focuses on traditional NC designs); an eclectic upscale dining scene (locals and transients swear by Beaufort Grocery, the Spouter Inn, and Front Street Grill); and equally eclectic shopping.

Visiting boaters could spend days on and off the boat in and around Beaufort and Morehead City. These twin cities team up to tantalize visiting boaters with a wide array of on-the-water experiences, marinas, restaurants, shopping, and sightseeing.

The Morehead waterfront features: a large charter fishing fleet; marinas; The History Place (local history); and a waterfront boardwalk with great restaurants. We recommend Chefs 105 and the Sanitary Fish Market.

the perfect location for a boating adventure Stretching from the Beaufort and Morehead City area and running in a generally southwestern direction about 140 standard miles down to the Cape Fear River and the South Carolina line, southeastern coastal North Carolina features perfect conditions for a boating adventure.

With an abundance of public and private ramps, plus lots of boater services at marinas and more, it’s easy to see why boating in this part of the state is so popular.

ular interests. Be sure to check days and hours of operation for each venue.

This area features hundreds of miles of Atlantic and inland waterway boating, as well as outlying islands that protect the coastline (some deserted and awaiting boateronly visits), varied Intracoastal Waterway (ICW) passages, world class inshore and offshore fishing, numerous small towns that are boater-friendly, and lots to do when not on the water.

Beaufort and Morehead City are the perfect place to start. Ramps, marinas, services, outlying islands, history, and seafood make this a boating destination superb.

The ICW then runs southwest along the coast passing by Surf City, Topsail Beach, Wrightsville Beach, and Carolina Beach to the famed Cape Fear River. Here, Bald Head Island, Southport, and Wilmington are convenient boater destinations.

Just four outlying islands lie between the ICW and the Atlantic to welcome boaters just before they hit South Carolina. These include, from east to west, Oak Island, Holden Beach, Ocean Isle Beach, and Sunset Beach. All have definitely arrived on the GPSs of boaters. Stop for a seafood feast in Calabash to complete the run before heading back to Beaufort.

With so much to see and do in the area, we recommend trying the following sevenday round-trip itinerary. Enjoy all the area has to offer by mixing and matching the varied boating possibilities to your partic38

The Beaufort waterfront and boats in the Taylor Creek waterway.

Photo courtesy of Crystal Coast Tourism Authority.

Our recommendations can be pursued the day of arrival and the next morning, before continuing on the coast on Day Two. Basically, Beaufort is the more historic and established of the two, while Morehead is a bit more utilitarian (it’s the state’s second largest commercial port behind Wilmington). Both should be visited on any trip to the area, which is considered by many to be the hub of the NC boating scene.

Located along Taylor Creek, Beaufort’s delights include: several bustling marinas (Beaufort Municipal Docks is the most convenient); a charming historic district

Just outside the downtown area, Carteret County Tourism Development Bureau’s office offers lots of great information on the area, plus a four-ramp NC Wildlife Access point for boaters (which might be the only visitor center/boat ramp combo along the Atlantic coastline).

Though Morehead City and Beaufort are ideal bases for boaters, Shackleford Banks and Cape Lookout offer two of the top boating experiences to be found in the Southeast United States. Part of protected Cape Lookout National Seashore, Shackleford Banks is famous as the location of the wild ponies — but there is also great w w w. i m p r e s s i o n s - m a g a z i n e . c o m

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primitive camping (no special permits are needed) and wild dunes and valleys that have remained completely undeveloped.

Cape Lookout features a distinctive blackand-white diamond pattern of the Cape Lookout Lighthouse, and over 12 miles of undeveloped beachfront and dunes. Those who don’t want to take their own boat can take advantage of ferry services out of both Beaufort and Harkers Island.

straight and well-marked channel, though tidal currents can be quite heavy at times.

The New River is a highlight for locals and visiting boaters, thanks to over 15 miles of largely undeveloped shoreline that runs pretty much right up to Jacksonville. It’s undeveloped because it’s part of the Camp Lejeune Marine Corps Base, so landing is generally not allowed. Old Ferry Marina, located just past Sneads Ferry bridge, is a great stop for services and river information.

Day Two After spending more time in the Beaufort and Morehead City area (maybe staying

Jacksonville is well worth the run up the New River, thanks to the friendly husband-

islands like Surf City and Topsail Beach is available, although these are mainly beach destinations.

However, further along, Wrightsville Beach is well worth a visit. The Wrightsville Beach area offers a number of marinas, lots of restaurants within walking distance (don’t miss Causeway Cafe), shopping, and some interesting cruising all along the ICW (with many convenient ramps).

After Masonboro Inlet’s busy Masonboro Boatyard and Marina, bustling Carolina Beach is the next stop on the ICW. Because of lots of development, marina facilities and boat ramps are limited. However, if possible, both Carolina Beach State Park and Civil War-era Fort Fisher are worth exploring by boat and ashore.

Like the New River, the Cape Fear River is definitely a cruising highlight in this area.

Whether simply using one of many ramps to explore a part of the river, to heading all the way up to the charming riverfront city of Wilmington (about 10 miles), there’s little to fear about boating the Cape Fear.

Wrightsville Beach at sunset. Photo courtesy the NC Department of Commerce, Division of Tourism, Film and Sports Development .

through lunch), it’s time for some serious time on the water. Heading west out of Morehead along the ICW, you’ll pass beach communities like Atlantic Beach and Emerald Isle. Bogue Inlet is the next navigational issue, with the charming waterfront town of Swansboro a popular stop for boaters.

Though less developed than Beaufort, the downtown Swansboro area has more than adequate marina facilities, dining, shopping, and history. Further along the ICW, the 17-mile stretch from Swansboro to the New River is among the quietest, longest sections in the state. It’s pretty much a fall / winter 09

wife operation at Tideline Marine and lots of dining, shopping, and more — all within walking distance. Docking for diners is also allowed at Fisherman’s Wharf Restaurant.

Swan Point is the next stop past the New River, with South Point Marina offering a perfect place to stop for complete services and information about the run to Wrightsville Beach. Jacksonville or Swan Point make for great overnight docking.

Day Three About 19 miles further from Swan Point along the ICW, Harbour Village Marina is another popular stop. Access to outlying

Highlights of this region include: lots of local history; Bald Head Island; cruising the river; and Wilmington. The history of the Cape Fear includes the pirate Stede Bonnet, the 1725 town of Brunswick, and stunning Orton Plantation. Reached only by private boat or a frequent public ferry, Bald Head Island is a great place for boaters to visit — where visitors and residents use golf carts for transportation (no cars allowed) and Old Baldy stands as a landmark lighthouse.

The shoreline up to Wilmington is largely undeveloped, making for a generally quiet trip. However, it’s the state’s largest port and commercial traffic can sometimes be daunting to small vessels. Once there, however, downtown docking and some of the region’s best dining (Pilot House is a favorite), shopping, and history await. Across the river from downtown, visiting boaters shouldn’t miss a tour of the Battleship North Carolina. Either Wrightsville Beach or Wilmington are ideal overnight stops.

Article continues on next page.

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Article continued from previous page.

Day Four Back at the mouth of the Cape Fear, the town of Southport is surely one of the region’s top boating hot spots. Highlights in Southport have to include a meal (and the general vibe) at the famed Yacht Basin Provision Co., a visit to the NC Maritime Museum of Southport, and a warm welcome at Southport Marina, where there’s also a convenient ramp (for a fee).

Further along the ICW, South Harbor Marina has developed into a popular stop, with a ramp about a mile down Dutchman’s Creek, offering quiet cruising and anchorage. One highlight of South Harbor is Joseph’s, thanks to creative Italian cuisine and lots of friendly locals who know their area boating.

Just across the ICW, 14-mile-long Oak Island has grown into a popular vacation spot. Boaters can take advantage of the beach and more by heading to Blue Water

Point Marina, where full services, a ramp, and The Fish House Restaurant await (plus, the beach is just a short two block walk from the marina).

the made-to-order seafood is generally lightly battered, deep-fried, and served with slaw and hush puppies. Several have water views. Try Capt. Nance’s or Coleman’s.

Days Five to Seven

A seafood lunch washed down with some sweet tea seems like an ideal way to “end” the first half of the trip — before starting back to Beaufort and a speedier two-night run to keep the trip to seven days.

After passing the ICW community of St. James Plantation and through the mouth of Lockwoods Folly River (there’s great upstream cruising for smaller craft), the next few outlying islands offer a busy passage along the ICW. Holden Beach, Ocean Isle Beach, and Sunset Beach are worthy of stops, and the town of Calabash should definitely be on the menu of every boater.

Calabash is a NC seafood classic and a great destination for the day. After passing briefly into SC on the ICW, Calabash Creek leads boaters back north and northeast into NC and the sleepy village of Calabash and an inordinate number of restaurants.

With restaurants dating back to the 1940s (there are now more than six), Calabashstyle seafood has become well known along the coast and inland. At these restaurants,

For more information: For tons of more detailed information about boating in southeastern North Carolina and the rest of the coast, the “North Carolina’s Coastal Boating Guide” is a wonderful place to start.

This fold-out (and much more) features: a highly detailed map (which should never replace proper charts); a listing of around a dozen public boat ramps (there are also countless fee-based ones at area marinas); contact agencies for information on boating, tourism, fishing, and more; plus information on more than 140 marinas and boatyards, and super summaries of more than 50 points of interest.

The website ncwaterways.com is also quite detailed and can be very helpful. You can order the “Boating Guide” on the website or by calling 1.877.DOT.4YOU. You may also want to visit the following websites for additional information on the areas mentioned in this article: Beaufort and Morehead City crystalcoastnc.org Jacksonville and Swansboro onslowcountytourism.com Wilmington and Wrightsville Beach cape-fear.nc.us Oak Island and Southport ncbrunswick.com North Carolina visitnc.com Article courtesy of visitnc.com.

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make plans to attend 29th mum fest arrives in new bern Oct.10-11th Celebrating its 29th year, MUM FEST ‘09 promises to be better than ever. This major award-winning two-day family festival takes place October 10-11 on the streets and waterfront in New Bern’s historic downtown.

New attractions include Flippenout Extreme Trampoline Shows with world class athletes, the Kenya Safari Acrobats impromptu shows of fire eating, limbo and magic; on Sunday, Rick Hubbard King of Kazoo and his interactive musical show and a Distinctly Bronze American Guild of English Handbell Ringers concert. Returning favorites, the Chevy Racing Tour II revs up with the #48 and #88 NASCAR Sprint series race cars, the King BMX Bike Stunt Shows, an aerobatic air show, new model car show, amusement rides, K-9 and retriever field demonstrations, model railroad and Thomas the Train exhibits, big kids and little kids activities, puppet shows,

300+ arts and crafts and commercial exhibits and a wide variety of savory foods.

Live stage entertainment offers music from classic, beach, gospel, country, southern rock, blue grass and rhythm and blues by known bands, dance troupes, college and local choruses. Choral groups, roving street performers, magicians, clowns, and characters add to the merriment.

MUM FEST’s Boat Show in Union Point Park on the Neuse River waterfront will include yachts, boats, maritime exhibits and free tours of a USCG vessel. Tryon Palace Historic Sites & Gardens will be free to the public and will feature thousands of mums on bloom. An admission fee is required to tour through the Palace and adjacent buildings. For more information, call 252.638.5781 or visit mumfest.com.

Greenville Marine &SportCenter Sales & Service • Parts & Accessories • We Do It All!

Est. 1972 • Service Staff with More Than 30 Years Combined Experience • 2500 Sq. Ft.Tackle Shop!

3600 NE Greenville Blvd. • 252.758.5938 • www.greenvillemarine.com BAYRIDER & SEA KING BY KENCRAFT • G3 CAPE HORN • MAY-CRAFT • TIDEWATER fall / winter 09

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healthcare

helping families in the battle The Leo W. Jenkins Cancer Center Family Assistance Fund has been recently established. Gifts towards this fund will be used for families and patients in great need of financial assistance during the course of their cancer treatment at the Leo W. Jenkins Cancer Center at the Brody School of Medicine of East Carolina University.

Gifts will help these families through a variety of ways such as providing: •

• •

Gas Cards that help patients and family with the cost of travel to and from their cancer treatments Meal vouchers to help provide nutritious meals Overnight accommodations to help those not living nearby and needing to stay overnight rather than experience extensive commutes to receive their multiple treatments

Through the generosity of an anonymous

donor your gift will be matched dollar for dollar. A gift to the Leo W. Jenkins Cancer Center Family Assistance Fund allows you to double the impact of your gift.

The goal of the Leo W. Jenkins Cancer Center Family Assistance Fund is to raise $20,000 by December 2009 and $100,000 by 2013. We ask that you please consider a gift to this important safety net serving our local and regional cancer patients.

If you would like to support the Leo W. Jenkins Cancer Center Family Assistance Fund and double the impact of your gift to assist families fighting cancer, please send your gift to: ECU Medical & Health Sciences Foundation, Inc., 525 Moye Boulevard, Greenville, NC 27834.

For additional information on the Family Assistance Fund, please contact Carole Novick or T. Greg Prince at 252.744.2238.

Wasabi 88 ASIAN BISTRO • SUSHI • BAR

420-F Arlington Blvd. • Greenville www.w a s a b i 8 8 b i s t r o . c o m • 252.493.0510 Dinner • Sushi Bar • Lounge Mon-Thurs 5-10pm, Fri-Sat 5-11pm & Sun 5-9pm

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fight cancer with a team approach at the breast wellness center in greenville’s leo w. jenkins cancer center The Breast Wellness Center at Greenville’s Leo W. Jenkins Cancer Center (LJCC) features the multidisciplinary team of ECU Physicians breast cancer specialists: breast surgeons, radiation and medical oncologists, nutritionists and holistic professionals.

The team offers patients world-class treatments, including partial breast irradiation, with state-of-the-art multi-position dwell catheters, such as the SenoRx Contura™, for better outcomes and fewer side effects.

The Breast Wellness Center team features breast surgeons, Drs. Lisa Bellin and Timothy Fitzgerald; medical oncologists, Drs. Rachel Raab and Cynthia Lynch; and radiation oncologists, Drs. Hyder Arastu and Gloria Frelix.

Dr. Bellin and Dr. Fitzgerald are board certified breast surgeons specializing in all areas of breast care including benign breast disease and male breast disease. They offer: SenoRx Contura™ (multi-position dwell catheters), MammoSite® (partial breast ra-

diation temporary catheter), minimallyinvasive breast biopsies and sentinel lymph node biopsies. They specialize in breast preservation therapies such as lumpectomy, and work with plastic surgeons as needed for patient benefit.

Dr. Bellin prides herself on her personal touch and her ability to address patient fears. “Every patient is different, and every patient has different fears,” said Dr. Bellin.

She added that the Breast Wellness Team takes the “full-person approach” to address the needs and concerns of patients thoroughly and compassionately.

The Breast Wellness team also features the expertise of medical oncologists, Dr. Rachel Raab and Dr. Cynthia Lynch. A medical oncologist is a physician in internal medicine who’s acquired additional education and training in the subspecialties of medical oncology (medical and chemotherapeutic treatments) and hematology (blood and blood-forming tissue treatments).

Dr. Raab, a Greenville native, came to eastern North Carolina in 1977 when her parents, Drs. Spencer and Mary Raab, came to the Brody School of Medicine to become founding members of the young medical school’s oncology department.

Dr. Rachel Raab, following in their footsteps, returned to Greenville in 2008 to work in the department her parents founded.

She is board certified in medical oncology, hematology and internal medicine.

“I love working at the cancer center and being a part of the breast wellness team,” said Dr. Rachel Raab. “I feel as if I have an opportunity, not only to serve the community in which I grew up, but also an opportunity to continue the mission of the medical school through education, research, and patient care,” she added.

Dr. Cynthia Lynch began her medical career in the 90’s as a registered nurse. She then completed a medical degree in 2001.

Dr. Lynch came to the Breast Wellness Center in 2008 following the completion of a fellowship in hematology/oncology with the Brody School of Medicine at East Carolina University. She is board certified in medical oncology, hematology and internal medicine.

“Exciting, recent advances in medical oncology now allow us to personalize each breast cancer patient’s treatment plan, thus providing a more individualized approach to breast cancer care,” said Dr. Lynch.

The Breast Wellness Center also includes radiation oncologists, Drs. Hyder Arastu and Gloria Frelix. They specialize in radiation treatment of breast cancer. In addition to the physician team, the Breast Wellness Center is supported by an extensive staff of professionals assisting with ECU Physicians Breast Wellness Team, from left to right: Lisa Bellin, MD; Hyder Arastu, MD; Cynthia Lynch, MD; Timothy Fitzgerald, MD; and Rachel Raab, MD. Not pictured: Gloria Frelix, MD.

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patient coordination, comfort and counseling services. They coordinate patient care with the physicians of Eastern Radiologists, Inc., if needed for patient benefit.

The Breast Wellness Center and the Leo W. Jenkins Cancer Center provide patients a multidisciplinary approach to cancer care featuring state-of-the-art treatment therapies, patient-focused compassionate care, expert second opinions, support services, nutrition counseling, holistic care, clinical trials, easy access and free parking.

The cancer-fighting team works aggressively to open new clinical trials, giving access to treatments otherwise unavailable, and works closely with each patient’s primary care physician to ensure the best care possible.

LJCC is certified by the American College of Surgeons. Its Radiation Oncology department is certified by the American College of Radiology (ACR). It’s one of only three ACR certified facilities in the state.

If you’ve received a breast cancer diagnosis, call 252.744.1888 for an appointment.

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healthcare

PCMH offers team approach to trauma care Since the mid 1980s, Pitt County Memorial Hospital has served as the Level 1 trauma center for eastern North Carolina.

The American College of Surgeons Committee on Trauma and the North Carolina Office of Emergency Medical Services recently re-verified and redesignated PCMH’s status in 2008. The center serves more than 1.3 million people in 29 counties.

Trauma continues to be the leading cause of death during the first 40 years of life.

It causes more disability and lost productivity than heart disease and cancer combined.

As the only Level 1 trauma center east of I-95, PCMH has a trauma team that is

prepared to handle all types of injured patients, ranging from car crashes and falls to workplace injuries and farming accidents.

Between October 2007 and September 2008, the PCMH emergency department and MedDirect treated more than 95,000 patients; 2,647 of these patients sustained significant trauma and required hospitalization.

In 2004, PCMH opened a brand new, fivestory emergency department that features state-of-the-art resuscitation, monitoring and emergency-care equipment. The facility, totaling 58,000-square-feet, features three trauma bays located across the hall from renovated radiology rooms and in close proximity to the operating rooms, thus providing quick access to X-ray, CT and MRI technology.

Many patients coming to the emergency department arrive via EastCare, PCMH’s medical transport service. EastCare is based in Greenville at PCMH. It supplements emergency services in the region with three helicopters and a fleet of mobile intensive care units.

EastCare transports critically ill or injured patients from hospital to hospital and also from the accident scene to regional referral centers. It also transports conva-

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Also playing a role in the team approach are physician extenders, helping to provide additional support to trauma clinical care. The extenders are on-site seven days a week and are also involved in patient, family and staff education, performance improvement and outreach education.

It is important to note that trauma care is extremely comprehensive. It begins with injury prevention and extends through rehabilitation and eventually, discharge.

The complete care of a trauma patient depends on management at all phases of care. Staff involved in trauma care receive specialized training and education. In addition, the emergency department and all operating rooms and intensive care units must be equipped with certain items for PCMH to maintain its Level 1 status.

lescents, premature infants and newborns, and non-emergency convalescent patients.

EastCare services are available 24 hours a day, 365 days a year.

to the trauma team at all times, including those in neurosurgery, anesthesia, obstetrics and gynecology, orthopedics, and rehabilitation.

PCMH is proud to have earned the highest level of national verification and North Carolina state designation possible for a trauma center. This allows the organization to provide an all-inclusive approach to saving lives in eastern North Carolina.

In addition, the emergency department features a rooftop helipad and command center located on the fifth floor above the facility. Operators communicate with regional referring hospitals to receive vital up-to-date patient information. Once patients arrive via helicopter, emergency medical crews can easily move them to the trauma bay within minutes.

Care for trauma patients in the emergency department is accomplished using a team approach. The ED team includes a trauma surgeon, surgical and emergency medicine residents, nurses, radiology and respiratory care staff and others.

As a requirement of maintaining Level 1 trauma center status, PCMH maintains a trauma surgeon on duty and in-house at all times. PCMH surgeons are fellowshiptrained in trauma and have added qualifications in surgical critical care.

More than 20 sub-specialists are available fall / winter 09

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home & garden

5 fool proof rules of party planning to get your hospitality game up to speed Hospitality is all in the details and going that extra mile for your guests. If you’re ready to take the next step in your party planning start thinking for your guests. If you can think of what your guests will need and want before they do, what a success you will become! Below are some fool proof rules for you to follow to help you get your hospitality game up to speed!

Consider your location. If you’re planning an intimate party for a gathering of close friends, then your home may be the ideal place for your soiree. Since all great parties start and finish in the kitchen, try to make this your focal area. What you can do will depend on your kitchen size and layout but, as it’s your primary source for water, sinks, waste disposal, cooking and refrigeration, you’ll need a game plan when organizing. Follow our K.I.S.S. rules to ensure a successful plan for any party!

ICE—No party should go without ice. Do not overestimate your freezer. Buy bags!

Dining chairs should be place in two’s and three’s to create additional seating areas.

Keep countertops clear. Bring serving trays out when needed. Use the area by your oven as a staging area to insure hot food.

Make guests aware that it’s a “Work Area.”

Keep oven mitts handy. Have a damp cloth available for quick cleanups.

K.I.S.S.- Keep It Simply Supplied

Bar Area - Make sure it’s close to a waste receptacle and sink. Keep it organized and supplied—damp cloth for spills, jigger for pouring, ice bucket with tongs, a recipe book of cocktails, garnishes in bowls and of course your bar essentials, the booze.

Have a cutting board and at least two wine openers available.

Clean Sinks - Make sure your sinks are clean, so guests can empty their glasses of ice, mix and garnishes and debris.

K.I.S.S. - Keep It Simply Seated K.I.S.S. - Keep It Simply Stocked Do not overload your kitchen with decor, serving trays or excess glassware. A clean, functional area will make for ease of use.

With great planning comes a great time!

Stock the frig with juices, mixes, back up hors d’oeuvres and dips, beer and wine.

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You’ll need comfortable seating. Try and keep all seating to the perimeter. Move couches, chairs and tables to the outside of your space to allow for mingling, dancing and ease of movement. Coffee tables should go against walls. Dining tables are best in corners for food or bar service.

Your guests will need to use your facilities, so it’s essential to have adequate supplies.

Keep back up toilet paper available. If you don’t want guests using cloth hand towels, purchase individual paper towel products and store them by the sink in a basket.

Provide a tissue product for use. Have a squeeze soap dispenser near for washing hands. Avoid bars of soap as they can get dingy with use and attract debris. Keep a waste receptacle close by and check often.

A great embarrassment saver — a lit scented candle in your bathroom or a scented spray.

K.I.S.S. - Keep It Simply Safe One essential of party planning is ensuring safety of your home and guests. Keep candles away from high traffic areas and flammables. Protect valuables from being knocked over by storing them away. If alcohol is being consumed, have a plan in place to ensure the safe return of your guests, as they are your responsibility. Post taxi phone numbers by your phone and front door. Make sure guests don’t drink and drive.

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K.I.S.S. - Keep It Simply Sexy Choosing the right ambience for your party is essential. Your guest’s will appreciate your warmth and hospitality. If it’s too dark, guests will have trouble recognizing party goers and won’t be able to see your home. If you’re using candles, make sure they’re accompanied by soft lighting.

There’s a variety of rope lighting available today. It’s similar to mini lights but is more functional. You can wrap it around posts, ceilings and countertops. It’s available in a variety of colors and designs.

You can also rent or buy small spot lights, gobo lights and pars. Look for reds, blues and purple hues as they’re soft and provide a mellow, sexy dim to the room.

Also, lava lamps have come back in style and make great eye candy. Don’t forget that they take an hour or so to warm up.

Remember — Music can make or break a party, so make sure you have the appro-

fall / winter 09

priate music selected. Does it fit the mood?

Jazz is great for socializing but shouldn’t be so loud as to hinder conversation. Does it fit the crowd? If you’re having a family gathering, consider age variance, demographics and particular tastes. Perhaps: swing, rock & roll or classical would be best.

Too dance or not too dance? If you’re throwing a party that’s high energy, consider some great dance music for your guests.

Again take into account demographics and choose accordingly. If you’re unsure of what is going on in the dance world, we suggest you hire a DJ. They are experts in what they do and will take some of the pressure off of you to keep your guests moving. Be sure you hear a demo CD. Don’t assume they’ll play what you want.

Use these five K.I.S.S. Rules when you’re in the planning stages for your next event.

They apply to all events from the simplest of house parties to the most complicated.

Article from www.thesexykitchen.com

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from drab to fab liven up a drab kitchen with new countertops If you’re buying a home or even thinking about remodeling your kitchen, a great place to start is by investing in a kitchen countertop. New kitchen countertops not only offer improved usability and style, but also add great value to your home; an excellent long-term home investment.

Granite countertops versus laminate? Engineeered stone versus solid surface? or stainless steel versus butchers block? So many choices for the homeowner to make!

The good news is, no matter what material you decide on, a new kitchen countertop will make the heart of your home feel vibrant again.

As a new buyer the privilege is being able to pre-determine your choice of kitchen countertop with the builder. Most will

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provide you with a chosen color scheme along with a choice of countertop surfaces (usually granite or solid surface in many new developments) and upgrade options as well. In some of the new developments, you’re restricted to the design vision of the builder, limiting you to either redesigning the kitchen yourself or paying for upgrades outside of their vision from your own pocket. If you’re purchasing an older home or condo, options are endless.

Kitchen renovation can be the second most profitable project after interior painting and design. Real estate investors use kitchen and bath renovations as an easy way to make outdated living spaces, impressive again and contribute to the resale value.

Whether you’re a first time buyer, a mar-

ket veteran, or a savvy investor, you’ll have the opinions and advice of others to aid in the multitude of choices. Hopefully this information will help take the guess work out of your decision-making and provide you with the right information to make educated choices.

Natural stone countertops are a beautiful choice and add value to your home. They are durable, long-lasting and available in many styles to bring luxury and luscious appeal to your kitchen. There are several natural stones used in kitchen countertops and each one has unique characteristics.

Marble countertops are a metamorphic rock resulting from metamorphism of sedimentary carbonate rocks, either limestone or dolostone. Marble countertops are quar-

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ried from various regions of the world and marble is synonymous with ancient times and great halls, statues and tombs of the Greeks and Romans.

Marble is porous and absorbs moisture.

The kind used in countertops has been quarried from deep in the earth and cut with a diamond saw. No two sections are ever alike and marble slabs can be difficult to match. It’s not a product for those wanting uniformity. The uniqueness, luster, texture and smoothness are what makes it desirable. Regular treatment with a sealer is necessary to avoid stains and scratches.

It’s best used in kitchens owned by responsible and careful individuals! Marble counters are well-suited for kitchens where a cold, smooth surface is needed. Pastry chefs and bakeries rely heavily on marble.

pairing pieces together. This isn’t always a draw back. Variegated can lend a very unique look to your kitchen countertops.

Granite is durable and this lends to its popularity as a kitchen countertop. It’s as fantastic as it is scratch resistant due to its coloring through out the entire slab. It’s also highly heat resistant and won’t burn.

If you’re going to install countertops in

your home, be sure to choose the type of stone that best suits you. We highly recommend that you use a professional installer. Contact an interior designer or a local contractor to help steer you in the right direction to find the right person.

Good luck with your kitchen and be sure to have fun!

Article from www.thesexykitchen.com

Granite kitchen countertops have been all the rage over the last decade in new home construction and renovations, thus many consumers equate granite with luxury, opulence and style. If a natural stone were ever a rock star, granite would be Bono!

This popular countertop choice is quarried from deep in the earth and mined in large slabs. Granite slabs are hard volcanic rock filled with quartz, mica, and feldspar crystals. Granite, a porous rock, is used worldwide in various large scale construction projects. It’s durable and versatile.

Many new home contractors use the value of granite kitchen and bathroom countertops as a selling point in driving new home sales, and of course, the addition of granite countertops to a renovation will certainly increase the value of your home as well the price tag on the renovation.

Granite colors vary from quarry to quarry.

There are two different types of granite: consistent and variegated. Consistent has a consistent pattern running through it.

It’s uniform in appearance and easier to match at the seams. Variegated usually has a swirling vein through the slab that may vary in color. This can make it difficult to match slabs and creates some difficulty in fall / winter 09

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may we suggest

spotlight on a chef michael santos of greenville’s chefs 505 restaurant Offering a casual, yet creative atmosphere is what Michael Santos, chef/owner of Chefs 505 restaurant, strives to do. This goal has never been more important than it is today. Chef Santos is committed to providing customers with some of the best food that Greenville has to offer.

Chef Santos spent years studying the art of cooking from various master chefs: Polish, Portuguese, French, and German. He attended the Alamance Culinary Academy and also studied in Germany before coming to Greenville and East Carolina University, where he received his degree in Hospitality and Management.

While attending ECU, he served as executive chef at Christinne’s Restaurant. In 2002, he and a former Christinne’s co-worker, Kevin Brighton, ventured out to take on restaurant ownership of Greenville’s Chefs 505.

In 2004, the restaurant added a cocktail bar known as the Lounge @ 505. This chic new addition added 30 extra bar seats, as well as plush leather seating for another 20. The Lounge features live music and has been called, “the place to be seen” in Greenville.

The Lounge is also available for private parties, pharmaceutical dinners, luncheons and business meetings.

One of our Chefs 505 favorties is the Sea Salted Cracked Pepper Seared Ahi Tuna (below). It’s served rare over fresh local grilled yellow zucchini, squash and red onions topped with watermelon cucumber chutney and finished with Cajun fried oysters.

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The two sparked upon the idea of a sister restaurant located in Morehead City, North Carolina in early 2007, when they glimpsed the perfect available site. They approached a friend and former employee, Andy Hopper, to join them in this venture. Andy and his wife, Bennette, moved to the area from Chicago where he worked at Spiaggia, a five star Italian restaurant.

She worked at Keefer’s, a steak restaurant.

Chefs 105 opened in May of 2007.

In an effort to provide the utmost attention toward 505, Santos took over sole ownership of the Greenville restaurant this summer. Prior to this, he and Brighton had been traveling back and forth to both locations. With Santos solely owning 505, and Brighton and the Hoppers owning 105, both restaurants would receive the undivided attention of their respective chefs/ owners. In this way, they could focus their attention 100% to provide the best food and service for their customers.

Chefs 505 restaurant has been an ongoing success for years, because it is the manifestation of Santos’ vision and talents. By simply walking into Chefs 505, you feel hip and comfortable: classy not uptight.

The setting offers just the right amount of light and shade to give it that cozy feel.

The ambience alone makes Chefs 505 worth a visit. The food menu, however, is the icing on the cake.

Perhaps what separates Chefs 505 from other restaurants is its menu, which changes on a daily basis.

Intriguing food choices await.

While other restaurants offer the same selections month after month, Chefs 505 customers are treated to a diversity of menu selections which master chef Santos skillfully prepares.

Freshness in the menu is mirrored by a similar value in fresh ingredients. Chef Santos shops for vegetables and fruits at the local Farmers’ Market, or picks them from his own garden, as often as possible.

Chefs 505 is also pleasing to those with exotic tastes. Chef Santos belongs to a global chef consortium that pools resources to obtain freshly harvested food products from around the world delivered directly to their restaurants.

Santos and his staff look forward to serving you at Chefs 505, where their motto is “Eat, Drink, Relax.” And, if you’re looking for a someone to cook for you at your residence or even off site at somewhere special for a private party or a event, then give Chef Santos a call. He’ll be glad to accommodate any way he can!

Chefs 505 Restaurant and the Lounge @ 505 are located at 505 Red Banks Road in the Lynndale Shoppes in Greenville. The restaurant and lounge can be reached by calling 252.355.7505.

Article by Kathryn Lee and Steven A. Hill.

Chef Santos photo taken by Jennings Cornwell.

Food photo taken by Steven A. Hill.

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“He was a wise man who invented beer.” —Plato

bottoms up! a brief history of beer, craft-beer and two local micro-breweries Article by Steven A. Hill and Kathryn Lee

Beer consumption and beer production has definitely had a contentious history.

In 1819, Nathan Lyman started the first brewery in Rochester, NY. Ten years later, in 1829, David G. Yuengling opened a brewery in the Pennsylvania coal town of Pottsville. It continues today as the oldest operating brewery in the United States, still owned by the Yuengling family.

In 1920 the 18th Amendment took effect banning the sale, manufacture, and consumption of alcohol in the United States; however, North Carolina had voted in a statewide alcohol ban by 1908. During the 1920s “near beers” were brewed, including: Pablo by Pabst, Famo by Schlitz, Vivo by Miller, and Bevo by Anheuser-Busch. On April 7, 1933, the legalization of beer took place via the 21st Amendment repealing the 18th. The year saw an end to the “Noble Experiment” with the amendment’s repeal. So after a decade of denial and constrains, beer, wine, and liquor flowed freely once again in America.

Following the Prohibition Era, more than half the nation’s breweries didn’t reopen and beer production and sales came to be dominated by a few large companies like Anheuser-Busch, Inc., Coors Brewing Co., and Miller Brewing Co. The corporate reality of beer production yielded mass produced beer whose uniformity in taste was arguably monolithic and unvaried.

By the 1970s, informed American beer consumers sought liberation from the formulaic rigidity of mass produced beers. In 1977, Jack McAuliffe served the first ale in a new brewery in Sonoma, CA. His venture was short lived, but the New Albion Brewery would become known as America’s first “Micro-Brewery”, or “CraftArticle continues on next page. fall / winter 09

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Article continued from previous page.

Brewery”. Other micro-breweries and smaller producers of what are known as craft-beers started gaining popularity in the U.S. in the late 1970s and early 1980s. The microbrewers’ focus is not on mass production, but more on quality and variety in their beer. In 2007, a report from the Association of Brewers indicated there were just over 1400 micro-breweries in this country.

In 1986, the Weeping Radish Farm Brewery in Currituck became North Carolina’s first micro-brewery. Our state is now the home to around 30 micro-breweries.

Beer lovers in the eastern North Carolina are fortunate. Besides the usual assortment of mass produced beers, Pitt County is the home to two talented micro-brewers, T.L. Adkisson and Paul Philippon. Both make their living by satisfying our never-ending fascination with the golden beverage!

Adkisson is the brewmaster at Ham’s Restaurant on Evans Street in Greenville, just one block from East Carolina University.

While there are other Ham’s in our state, the Greenville Ham’s is the only one that makes beer on location and employs a fulltime brewmaster. It serves as a micro-brewery, brew pub, and family restaurant.

Brewmaster Adkisson asserts that there is no official definition of what constitutes a micro-brewery, although he has his own ideas. To him, it’s a brewery designed with flavor in mind, not so much the bottom line, a brewery using all natural ingredients rather than artificial fillers to achieve a flavorful product.

Farmville’s Duck-Rabbit Craft Brewery features only dark beers. Shown here is The DuckRabbit Brown Ale.

“Because micro-breweries are non-corporate and tend to be small by nature, there’s less financial pressure to mass produce,” he says.

This niche concept provides a huge advantage because it allows brewmaster’s such as Adkisson to be more nimble in picking the ingredients to use to create fresh, memorable beer. Brewmaster attitude and process affect the final outcome. He continues, “Our niche in the beer world is our strength.”

The beers brewed at Ham’s change with the seasons. They have names like Peg Leg Pale Ale, Ocracoke American Wheat, and Baldo’s Magic Stout, just to name a few. “This isn’t beer to be quickly chugged; it’s beer to be relished and enjoyed,” he remarks.

By focusing on quality instead of quantity, Ham’s customers enjoy a superior product.

Adkisson asserts that “micro-brewing is the only segment of the beer industry to see continued growth lately.”

Beer crafted at Ham’s Restaurant is offered on tap, in five-gallon kegs, and in gallon and half-gallon growlers.

This is quite an historical turn of events for our state. In 1908, a referendum vote (62% /38%) made NC the first southern state to ban alcoholic beverages. Just a hundred years later, the state is experiencing what Adkisson characterizes as a “Renaissance in beer making.”

Adkisson’s attraction to the art of beer making had roots in his love of history, which he studied while attending the University of Tennessee. He notes that “beer was being brewed in the earliest of civilizations—Sumerians, Egyptians, Chinese. Beer was one reason why we were able to make the transition from a hunter-gather society to cities.”

After college, he began home-brewing and then volunteered at a brewery in Knoxville, TN. He started brewing professionally in 1996 and began working for Ham’s in 2001.

To enjoy Adkisson’s beer creations, one must go to Ham’s. Beer crafted at Ham’s is sold only there. Customers can purchase a pint from the tap. Five-gallon kegs, half gallon and gallon growlers are available, as well.

Another brewing facility is our midst is Farmville’s Duck-Rabbit Craft Brewery, owned and operated by Paul Philippon.

Duck-Rabbit is a small beer production brewery. In a field crowded with competitors, Duck-Rabbit’s size is its advantage.

Here, like at Ham’s, they are also able to w w w. i m p r e s s i o n s - m a g a z i n e . c o m

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concentrate more on quality than quantity.

Billing themselves as the “The Dark Beer Specialist,” Duck-Rabbit strives to provide a sumptuous velvety taste in every bottle.

Philippon’s creation relies less on automation and more on hand-brewing techniques.

“People brew this beer... not machines. We are connected to every drop of beer that leaves our building.” Smaller batches and fewer kegs give Duck-Rabbit an advantage over many competitors. The end product is unique. The depth of taste in each DuckRabbit beer takes consumers on a tasteful odyssey that renders mass produced beers byzantine and sophomoric in comparison.

sample a brew from one of nc’s many brewpubs & micro-breweries Amos Howards Restaurant and Brew-works (Brewpub) - Hickory Asheville Pizza and Brewing Company (Brewpub) - Asheville Big Boss Brewing Co / Horniblows Tavern (Micro-brewery) - Raleigh Carolina Brewery Brewpub & Restaurant (Brewpubs) - Chapel Hill & Pittsboro

Initial impressions of Duck-Rabbit include the eye-catching label and the fact that their beers are all dark. The label is hard to miss.

It echoes of Philippon’s former life as a university philosophy teacher. He recalled seeing the image of the Duck-Rabbit in a philosophy book. Look at the Duck-Rabbit label one way, and you’ll see a duck; turn the label sideways, and you’ll see a rabbit.

Carolina Brewery Brewpub & Restaurant (Brewpubs) - Pittsboro Carolina Brewing Co. (Micro-brewery) - Holly Springs Catawba Valley Brewing Co. (Micro-brewery) - Glen Alpine Duck-Rabbit Craft Brewery (Micro-brewery) - Farmville Foothills Brewing (Brewpub) - Winston-Salem French Broad Brewing Co. (Micro-brewery) - Asheville Front Street Brewery (Brewpub) - Wilmington Green Man Brewing Co. (Micro-brewery) - Asheville Ham’s Restaurant and Brew House (Brewpub) - Greenville Heinzelmannchen Brewery (Micro-brewery) - Sylva Highland Brewing Co. (Micro-brewery) - Asheville

In 1998, Philippon decide to give up academe and pursue the art of beer brewing on a full-time basis. After formal training in brewing, he worked as brewmaster in several Ohio micro-breweries before coming to NC and opening Duck-Rabbit Craft Brewery in Farmville. His Farmville location is a production facility only. His beers are sold by many local and regional retailers and bars.

Duck-Rabbit is also being sold in South Carolina and Pennsylvania. Tours of DuckRabbit are available by appointment.

Hops Restaurant, Bar & Brewery (Brewpub) - Matthews Huske Hardware House Brewing Co. (Brewpub) - Fayetteville Mash House Restaurant & Brewery (Brewpub) - Fayetteville Natty Greene's Pub & Brewing Co. (Brewpub) - Greensboro Olde Hickory Brewery (Brewpub) - Hickory Outer Banks Brewing Station (Brewpub) - Kill Devil Hills Pisgah Brewing Co. (Micro-brewery) - Black Mountain Red Oak Brewing Co. (Micro-brewery) - Greensboro Southend Brewery & Smokehouse (Brewpub) - Raleigh Southend Brewery & Smokehouse (Brewpub) - Charlotte Top of The Hill Restaurant and Brewery (Brewpub) - Chapel Hill Weeping Radish (Brewpub) - Manteo

fall / winter 09

Even if you’re not presently a dark beer enthusiast, Duck-Rabbit is worthy of a try.

Like the label, Duck-Rabbit is pleasantly revealing upon careful consideration. Because they are a micro-production brewery that focuses on the richness of dark beer, Duck-Rabbit offers its customers a quality beer that is rich and smoothly satisfying.

So, if you’re looking for a hearty ale that’s high in quality, try a craft brew from Ham’s, Duck-Rabbit, or any of the many brewpubs and micro-breweries NC has to offer (listing at right). You won’t be disappointed.

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Voted Greenville’s “BEST PIZZA” and “BEST LATE NIGHT FOOD”

Corner of 5th & Cotanche Streets

752.2654

Delivery North of Gville Blvd.

703 SE Gville Blvd in Gville Square

321.1264

Delivery South of Gville Blvd.

SALADS & HOMEMADE SOUPS SUBS, SANDWICHES, ETC. Boli's Fresh Garden Salad . . . . . . .4.25 Caesar Salad . . . . . . . . . . . . . . . . .4.25 Zorba Salad . . . . . . . . . . . . . . . . . .5.95 Chef's Salad . . . . . . . . . . . . . . . . . .7.95 Add-on to Any Salad Chicken, shrimp or steak: . . . . .3.25 Crabmeat: . . . . . . . . . . . . . . . . .4.00 New England Clam Chowder . . .Cup 3.15 . . . . . . . . . . . . . . . . . . . . .Bowl 4.45 Soup of the Week . . . . . . . . . . .Cup 3.15 . . . . . . . . . . . . . . . . . . . . .Bowl 4.45

APPETIZERS Tortilla Chips and Salsa . . . . . . . . . .2.35 Oven Baked French Fries . . . . . . . . .2.35 Add Cheese . . . . . . . . . . . . . . . .3.45 Add Chili and Cheese . . . . . . . . .4.45 Pizza Bread . . . . . . . . . . . . . . . . . .2.50 Add Any Topping . . . . . . . . . . . . ..50 Crazy Greek Pizza Bread . . . . . . . . .3.45 Garlic Bread with Cheese . . . . . . . .3.75 Homemade Beef & Bean Chili . . . . .3.95 Quesadillas . . . . . . . . . . . . . . . . . .5.25 Add Any Vegetable . . . . . . . . . . .1.00 Add Any Meat . . . . . . . . . . . . . .3.25 Bruschetta . . . . . . . . . . . . . . . . . . .6.25 Nachos . . . . . . . . . . . . . . . . . . . . . .6.25 Chicken Nachos . . . . . . . . . . . . . . . .7.35 Boli's "B" Wings (12) . . . . . . . . . . .7.95 Chicken Tenders . . . . . . . . . . . . . . .7.35 Chili-N-Cheese Queso Dip . . . . . . . .5.25 Potato Chips w/ Ranch . . . . . . . . .2.35

PASTA (Served with house salad & bread) Spaghetti and Meat Sauce . . . . . . . .9.95 Baked Ziti . . . . . . . . . . . . . . . . . . . .9.95 Fettuccini Alfredo . . . . . . . . . . . . . .9.95 Penne a la Vodka . . . . . . . . . . . . .12.95 Homemade Lasagna w/Meatballs .11.95 Spaghetti w/Meatballs & Sausage .13.45 Crabmeat Lasagna w/Alfredo . . . .14.95 Add-on to Any Pasta Chicken, shrimp or crabmeat . . .3.50 Meatballs or Italian Sausage . . .1.75

Boli’s Burger . . . . . . . . . . . . . . . . .6.25 Italian Sausage . . . . . . . . . . . . . . .6.75 Hot Meatball . . . . . . . . . . . . . . . . .6.75 Boli's Turkey Barbeque . . . . . . . . . .6.95 Boli's Cheese Steak . . . . . . . . . . . . .7.25 Super Steak . . . . . . . . . . . . . . . . . .7.95 Boli's Chicken . . . . . . . . . . . . . . . . .7.95 Boli's Super Chicken . . . . . . . . . . . .8.55 Ski Club . . . . . . . . . . . . . . . . . . . .8.25 Chicken Cordon Bleu . . . . . . . . . . .8.25 Ham -N- Cheese . . . . . . . . . . . . . . .6.95 Italian . . . . . . . . . . . . . . . . . . . . . .6.95 The Tree Hugger . . . . . . . . . . . . . . .6.25 Turkey -N- Cheese . . . . . . . . . . . . . .6.95 Eggplant Parmesan . . . . . . . . . . . .6.95 Chicken Teriyaki . . . . . . . . . . . . . . .7.25 Chicken Parmesan . . . . . . . . . . . . .8.25

PIZZA... Voted “Best in Greenville” Toppings: Pepp, Sausage, Beef, Ham, Onions, Salami, Mushrooms, Tomatoes, Green Peppers, Black Olives, Jalapenos, Banana Peppers, Artichoke Hearts, Sun-Dried Tomatoes, Anchovies, Pineapple, Meatballs, Bacon & Feta

Personal Cheese 3.75 SM Cheese 10” 7.95 LG Cheese 15” 11.59 XL Cheese 24” 20.95

.50 per topping 1.25 per topping 1.95 per topping 3.25 per topping

SM 10” LG15” XL 24”

Mama Proud North Shore Crazy Greek Three Amigos Surf & Turf Seafood Pizza Land, Air & Sea Massive Meat Boli's Behemoth

11.75 11.75 11.75 11.75 11.95 12.95 13.95 12.95 13.95

16.75 16.75 16.75 16.75 16.95 18.95 21.95 21.95 21.45

31.95 31.95 31.95 31.95 29.95 35.95 38.45 37.95 38.45

STROMBOLI’S & CALZONES Spicy Hot Vegetarian Chicken Steak Super Steak Super Chicken

PERS (1)

SM (2)

L (3-4)

6.75 6.75 7.35 7.35 8.35 8.35

11.95 11.95 12.55 12.55 13.95 13.95

17.85 17.85 18.95 18.95 19.95 19.95

DELIVERY THRU OUT G’VILLE & W’VILLE DISCOVER, VISA, MASTERCARD, AMERICAN EXP., UNIVERSITY MEAL DEAL & CASH ACCEPTED -- PRICES AND ITEMS SUBJECT TO CHANGE -56

Chef5s05

Casual Dining in the Lynndale Shoppes Catering Luncheons & Special Gatherings Lunch Delivery Available Reservations Encouraged

252.355.7505 505 Red Banks Road Lunch & Dinner Mon-Sat All ABC Permits

Tapas(subject to change —but always delicious)

Chefs 505 Smoked Gouda Cheese Crab Dip w/ Pita Points . . . . . . . . 9.95 Tomato Basil Roasted Garlic Borsin Cheese Dip w/ Toast Points . . . . 9.95 Chefs Nightly Brochette on Foccacia Points . . . . . . . . . . . . . . Market Price Miniature 505 Crab Cake w/ Shrimp Croquette in a Lobster Cream sauce w/ Baby Mozzarella Caprice Salad . . . 14.95 Dinner Portion . . . 22.95 Pepper Corned Seared Ahi Tuna in a Guava Teriyaki Glaze & a light Melba Sauce over Greens & Seaweed salad . . . 15.95 Dinner Portion . . 22.95 Australian Oysters Kilpatrick w/ Bacon & a Light Worchester Barbecue Glaze on half shell . . . . 13.95 Dinner Portion. . . . . . . . . . . 21.95 Asian Spring roll & Bourbon Marinated Beef Cubes tossed in Gourmet Greens & a light Panzoo Glaze . . . 13.95 Dinner Portion . . . . 20.95 Florentine Bacon Risotto & NC Rock Shrimp in a 6-Pepper Creamy Pesto w/ Shredded Fine Cheese . . . . 14.95 Dinner Portion . . . . . . . 21.95 Pan Seared Bacon Wrapped Scallops Over Candied Pecans In Hoisen Asian Glaze w/ Seaweed Salad & Ginger . . . 13.95 Dinner Portion . . . 19.95 Sauteed Pork loin Bites, Portugesse Smoked Sausage & Brunoise Potato Frits in a Chili Chardonnay Parsley Sauce . . . 12.95 Dinner Portion. . 17.95 Sauteed Garlic Shrimp and Cornmeal Fried Oysters over a Parmesan Encrusted Pan Fried Tomato w/ Shitake Mushrooms and a Light Red Pepper White Wine Broth . . . . 14.95 Dinner Portion. . . . . . 20.95 Pan Fried Calamari Tossed in Sweet and Spicy Cajun seasonings, Garlic Romano cheeses, Kalamata Olives and Feta Cheese Crumbles in a Spicy Fri Diablo sauce . . . . 12.95 Dinner Portion . . . . . . 17.95

Entrees(subject to change —but always delicious) Twin Pan Seared Crab Cakes covered in a Lobster Sherry Cream Sauce . served over Chefs Vegetables and a Sweet Potato Hash. . . . . . . . 24.95 Blackened Salmon Filet Topped w/ a basil Aioli over baby Mozzarella, Vine Ripe Tomato, Red Onions, Fresh Basil and Sliced Thin . . . . . .

Cucumbers w/ Kalamata Olives & Roasted Tomato Coolies . . . . 18.95 Bourbon Marinated 12 oz Sterling Silver Ribeye Steak with a Caramel Glaze, Served with a Sweet Potato Hash. . . . . . . . . . . . 23.95 Pan Seared Chicken Cutlest in a Rosemary Lemon Chardonnay Barre Blanc in Tortellini & Chefs Vegetables w/ Shaved Parmesan . . . 18.95

Features(subject to change —but always delicious) Black Peppercorned New Zealand Duck Breast over Risotto w/Port Glaze, Crumbles, Bacon Wrapped Scallops & Fried Green Tomatoes . . 18.95 Filet Napoleon w/ Pan Seared Pancetta & Grilled Asparagus topped w/ a Red Wine Demi Glace over Smoked Gouda Mashed Potatoes . . 29.95 Sauteed Shrimp, Clams, Scallops, & Blue Tip Mussels tossed in a Spicy Fra Diablo Sauce over Three Cheese Baked Manicotti finished w/ Boursin Cheese Crumbles & Lump Crab Meat. . . . . . . . . . . . . 26.95 Tempura Batter Flounder Filet w/ Spicy Tuna Roll, over Seaweed Salad, Mango Teriyaki Glazed Veggies w/ Apricot Mango Sweet Relish . 24.95

Salads, Pastas, Desserts, On / Off Property Catering and Take Out also available!

Thank you for your continued support. Eat, drink and be merry!

Prices & Items Subject to Change

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fall/winter 09

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Wasabi 88 ASIAN BISTRO • SUSHI • BAR

Mon - Sat 5pm until • Live Music Fri & Sat Nights at 8pm 206 Main St., Winterville • 252.355.4220 • wimpiescajun.com

Dinner • Sushi Bar • Lounge: M-Th 5-10p / F-Sat 5-11 p / Sun 5-9p

Appetizers

From the Steamer

Crab Dip w/ pita . . . . . . . . . . . . . $8

Shrimp . . . . . . . . 1/2 lb $8 / 1 lb $15 Oysters . . . . . . . . . We shuck ‘em!

1/2 peck $11 / peck $20 Crab Legs. . . . . . . . . . . . . . . 1 lb $17 Clams . . . . . . . . . . . . . . . 1 dozen $9 Steamer Pot . . . . . . . . . . . . . . . . $18

Featured Appetizers Wasabi Sampler Platter

Featured Entrees 12

Spring rolls, panko crusted oysters and Blue Crab meat wontons

Edamame

5

Spring Rolls

6

Asian inspired crispy rolls w/ pork & shredded vegetables w/ spicy sauce

Firecracker Shrimp or Chick. 8 Crispy shrimp or chicken in a creamy, sauce served over a bed of greens

Salt & Pepper Calamari

7

Hot & Spicy Beef

18

11

16

Stir fried in house sauce w/ bamboo shoots, water chestnuts & chili oil

General Lee’s Chicken

16

Oysters Rockefeller . . . . . . . . . . $8 Six oysters broiled with bacon, onion, spinach and Danish Bleu Cheese.

Grilled Ahi Tuna . . . . . . . . . . . . . $9 Served with seaweed salad and ginger.

Angels on Horseback . . . . . . . . $8 Wrapped in bacon with brandy cream sauce for dipping. Shrimp or Scallops

Flash fried, then tossed w/ carrots & red bell peppers in sweet, spicy sauce

Chicken Wings (10)

Orange Peel Beef

Oysters on the Half . . . . . . . . . . $6

16

Sliced beef tossed w/ orange peels, green onions & crushed red pepper

Grilled Salmon

Calamari tossed w/ scallions, kosher salt & coarse black pepper

Tataki

Sea Bass Filet

Homemade combo crab, herbs & cheeses.

Pan-seared & served w/ vegetables in sweet and spicy sauce

Naturally healthy boiled soy beans

18

8oz filet a top asparagus, mushrooms & broccoli in our three chili sauce

1/2 dozen served with lemon & cocktail.

Chicken Tenders . . . . . . . . . . . . . $6 Fried & served with honey mustard.

Basket of Chips. . . . . . . . . . . . . . $5 Freshly sliced chips served w/ ranch

Fresh Salads

Filet Chinois (8oz Angus)

Pork or Veggie Gyoza

Coffee & spiced filet, grilled w/ ginger.

W/ mushrooms, veggie & asparagus

Pan Seared Shrimp Salad. . . . . . $9

Salt & Pepper Prawn

Blackened Chicken Salad . . . . . . $8

7

Lettuce Wrap

8

Asian spiced stir fried chicken w/ watercrest, noodles & peanut sauce

Featured Soups Seafood Egg Drop

6

Chinese style soup w/ shrimp & crab

Seafood Bisque

7

Lobster bisque w/ shrimp & crab

Featured Specialty Sushi Ocean Fire Roll Fiesta Roll Sunset Roll The 88 Roll Insane Eel Roll Dynamite Roll Hawaiian Roll Pirate Roll Red Moon Lovers Roll Greenville Roll Wasabi Roll Rainbow Roll Black Widow Roll Volcano Roll Crunchy Roll Hurricane Roll Sweet Dragon Roll Fusion Roll Hobbit Roll TNT Roll

13 11 10 13 10 8 12 11 10 11 10 9 10 10 10 8 10 12 11 10 11

19

. . . . . . . . $7

Served with celery & homemade ranch.

Seared tuna or beef with citrus soy Fried or steamed Japanese dumpling w/ sesame soy sauce

17

Battered and then stir fried w/ chili peppers, ginger & green onions

Wasabi 88 Fried Rice

13

Wok tossed w/ eggs, vegetables & a combo of shrimp, chicken & beef

Mongolian Beef

16

Sliced beef & green onion stir-fried in our flavorful house sauce

Hibachi

17

Steak, chicken or shrimp (pick 2) teppan style w/ steamed vegetables

Sweet & Sour Nouveau

17

Tempura battered shrimp or chicken stir fried in a fruit reduction sauce

Wasabi 88 Spicy Chicken

16

14

w/ chicken or shrimp in pad thai sauce

Pho’ (beef or chicken)

10

Rich broth w/ cilantro, onion & basil

Pad See Ew (flat rice noodles) 14 Stir fried w/ broccoli & bok choy in a sweet, spicy sauce w/ chick. or shrimp

Wasabi Lo Mein

14

Combo of beef, chicken & shrimp We can substitute tofu for meat.

Full Bar w/ extensive selection of Sake & Asian Import Beers

Shrimp, crab legs, corn, potatoes, clams and sausage.

Wimpie’s Specialties Each served with a house salad.

Wimpie’s SS & C . . . . . . . . . . . . $14 Shrimp, sausage & chicken in a jalapeno cream sauce, served over creamy grits.

Wimpie’s Pasta w/ alfredo sauce w/ Chicken. . . . . . . . . . . . . . . $10 w/ Shrimp. . . . . . . . . . . . . . . . $13 Jambalaya simmered rice, sausage & veg w/ Chicken. . . . . . . . . . . . . . . $10 w/ Shrimp & Scallops . . . . . $14

Entrees

Served w/ choice of 2 sides.

Crisp greens & local produce. Add sliced chicken breast & your choice of dressing.

Crab Stuffed Flounder. . . . . . . $15

Side Salad . . . . . . . . . . . . . . . . . . . . $3

Sterling Silver Ribeye. . . . . . . . $16

Homemade Soups

Salmon Florentine . . . . . . . . . . $14

Topped w/ a brandy cream sauce.

12oz ribeye grilled to perfection.

She Crab Soup

Seared & served in a florentine sauce.

Cup $5 Bowl $8 March of Dimes People’s Choice Award.

Ocean Grill . . . . . . . . . . . . . . . . . $17

Hatteras Style Clam Chowder Cup $3 Bowl $5

Caribbean Jerk Grouper . . . . . $13

Fresh sea clams in clam juice broth.

Seafood Gumbo Cup $4 Bowl $6 Spicy herbs, seafood, sausage & vegetables.

Sandwiches & Burgers

Grilled ahi tuna, mahi & grouper.

Marinated jerk fillets w/ oranges & coconut.

Grilled Ahi Tuna. . . . . . . . . . . . $14 Seared rare & topped w/ sweet corn salsa.

Wimpie’s Crab Cakes . . . . . . . $16 Sauteed crab cakes served w/ remolaude.

Wimpie’s Cheeseburger . . . . . . $7

Fried Shrimp Plate (dozen) . . . $12 1/2 lb. chuck (mustard, chili, slaw & onions).

Pan Seared Scallops. . . . . . . . $14 Cheese Steak. . . . . . . . . . . . . . . . $8 Wanchese scallops in house wine sauce Pepper Steak . . . . . . . . . . . . . . . . $8

Featured Noodles Pad Thai (fried rice noodles)

Mixed greens, veggies and shrimp.

Sliced beef grilled w/ onions, peppers & mushrooms topped w/ American cheese.

Breast cubes dusted in sweet & spicy sauce w/ broccoli & carrots

Other Items Are Also Available. Prices & Items Are Subject to Change.

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Since 1991

420-F Arlington Blvd., Greenville www.wasabi88bistro.com 252.493.0510

Sliced beef grilled w/ green & banana peppers topped w/ provolone cheese.

Grouper Sandwich . . . . . . . . . . . $8 Fresh black grouper fried or grilled on a hoagie w/ L, T, O & key lime sauce.

Bayou Chicken. . . . . . . . . . . . . . . $7 Cajun grilled chicken breast topped w/ provolone, L, T, O & remoulade.

Wimpie’s Shrimpy . . . . . . . . . . . $8 Fried shrimp on a hoagie w/ L & T. Served w/ coleslaw.

NC Crab Cake . . . . . . . . . . . . . . . $8 Sauteed crab cake w/ L, T & remoulade.

Oyster Po Boy . . . . . . . . . . . . . . . $8 Fried oysters on a hoagie w/ L & T. Served w/ cocktail sauce.

Fried Seafood Combos Popcorn shrimp, flounder & oysters.

One Item . . . . . . . . . . . . . . . . . . . $10 Two Items . . . . . . . . . . . . . . . . . . $12 Three Items . . . . . . . . . . . . . . . . $14 Add $2.50 for Broiled Dishes

Nightly Specials Tuesday- $12 for a lb of crab legs, buy 1 get 1 for 1/2 off appetizers, $1.75 domestics.

Wednesday- Buy 1 entrée, get 1 for 1/2 off, oyster peck $16, 1 lb shrimp $13, 1/2 price wine.

Thursday- Free 1/2 lb shrimp w/ peck of oysters, free cup of chowder or gumbo with any entrée. $1.75 domestics, $3 well drinks.

Friday & SaturdayLive music!!! Large time!!! No Charge!!!

Plus— Sides Items, Desserts & More. Full ABC. Catering, too! Prices & items subject to change.

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may we suggest

fruits of the vine the wines of fall — at the game, at the river or by the fire Fall is a great time to enjoy wine. It’s warm enough to allow you to appreciate a chilled glass of white, and the evenings are nippy enough to settle in front of a fire and uncork a deep, richer red. Whichever you choose, there’s a great wine waiting for you that will accompany any autumn activity.

The great thing about the outdoors this time of year is that there are fewer bugs.

It’s a bit cooler so, if you are a sweathog like me, you don’t get so damp.

Recently, I took a three-mile hike around a lake. The leaves were still green but there were signs of fall. Geese honked overhead.

A lone osprey, on its way south, circled the shallows looking for fish. I had to be careful because newts and salamanders were heading down the mountain and into the lake. They were very colorful: brilliant and shiny brown and burnt orange. They made me think of two good wines for this time of year; both of which have cute little lizards on the labels.

Shingleback McLaren Vale Shiraz is a spicy and brooding wine that’s full of power and taste. This deep red is perfect with roasts and chili and has hints of persimmon, plum and a bit of a fire ball aftertaste. The McLaren Vale is a rich wine region featuring more than 80 vineyards clustered in a valley between the Lofty Mountains and the ocean, south of Adelaide, South Australia. D’Arenberg and Rosemount have holdings there, as well. Shingleback Shiraz isn’t cheap. It’s become a hit and now it runs about $25 a bottle, but it’ll make a party special. It’s great for taking the chill off.

A more affordable but equally good is fall/winter 09

Thirsty Lizard, which offers a chardonnay, a shiraz and a white shiraz for $9 a bottle. The chardonnay is beefy enough to stand up to tomato sauces, but I like the white shiraz (it’s actually a blush) for light fall afternoon drinking. It has hints of raspberry and lemon verbena in a slightly effervescent texture. My only complaint is the lizard got a makeover and now looks a tad too buff for me.

Two perfect wines for tailgating parties are merlot and sauvignon blanc. They’re light and fresh and go well with finger foods, which is all I can pull together for a prekickoff party. And, yes, I know some of the tailgating set really go all out but I’m there for the game, not a five-course dinner.

For a Saturday afternoon game I’d go with a Washington State Merlot. Structured, a bit dry, but with generous fruit. It’s the right sophistication level to go with fancy hors d’oeuvres or a bologna sandwich.

Covey Run Merlot, $10, is a middle-of-the-road wine that hints of quince, currants and Concord grapes with a nice bouquet that has a touch of pencil shavings.

A higher-end, Washington merlot, is the Leonetti Merlot. This is a blended French-style wine (Merlot 82%, Cabernet Sauvignon 7%, Cabernet Franc 4%, Carmenere 4%, Sangiovese 3%). It’ll be the hit of any gathering, but it’ll set you back about $60, if you can find it.

This wine’s beauty is in the way it reveals its flavor layers, from first sip to finish. It’s comes from the blazing hot Walla Walla Appellation in the eastern part of the state.

For a light white, go with Kendall Jackson Vintner’s Reserve Sauvig-

non Blanc. It’s good, it’s cheap and the other 11 million people who buy it can’t be wrong. Cost is $8 with hints of citrus and a refreshing flavor.

This is my favorite time of year for kayaking and canoeing, and since these vessels are peoplepowered, you can use the savings to pick up some wine.

Picture a quiet morning on a glass-still lake, sun lifting over the trees, a chalky fog slowly turning transparent and then vanishing. That must be how it feels to be a grape in Napa, where the sea breezes gently en-shroud the vines with mist and fog until the Californian sun pushes through. So for fall boating, look to California for an exciting après-boating refresher. Here are a couple of whites that’ll make you want to shout “Land Ho.” The first is Ferrari-Carano Fume Blanc, around $18. It’s fullbodied with watercress, lemon and pineapple fruit and a lightly puckery finish that makes it the perfect thirst quencher.

The second is De Loach Gewurztraminer Early Harvest, $13. The Gewurztraminer probably won’t be America’s wine sweetheart anytime soon. It’s a little sweet and it needs the right food.

But if you’re cooking up a turkey or a simple turkey sandwich this wine will cozy right up and provide you a “wow”. It’s sort of a peaches and cream taste with a hint of honey and a dried apple finish. Enjoy!

Article by: Tim Protzman / www.hippopress.com 59

may we suggest

the printed word slaves to faith by ecu’s calvin mercer When you first meet East Carolina University’s Professor of Religion, Dr. Calvin Mercer, you will be greeted by a very tall man with a warm and engaging smile.

What you will walk away with is a sense that you have met a man who listens. Not the superficial type of listener, but one who actively engages in conversation and who cares about what your point of view is.

Dr. Mercer has been teaching at ECU since 1985 and has since been active in our community. Growing up in the rural south, he understands the complexities of the region and has volunteered in various organizations so that we all can have a better quality of life. He’s often a speaker at local churches and is a member of Greenville’s City Council. As a council member he has used his skills as a listener to the betterment of our community.

His recent book, Slaves to Faith, is a well-written exploration of the fundamentalist mindset. Broken down into sections, he first explores the history of fundamentalism on the global level, as well as the modern form of fundamentalism found in the U.S. The reader is often challenged to examine what they themselves have either thought of as fundamentalist, or religions altogether. The reader is guided along a path from historical context of the fundamentalist mindset to developing a dialogue with fundamentalists.

For many who grew up in the south, the Bible has been a book of values with which to guide our lives. There’s a thought process in some sectors of our communities who believe that every word of the Bible

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should be taken literally. The words of the Bible are inspired. One shouldn’t deviate from the literal meaning of the book. Here Mercer explores the foundations of fundamentalism and argues that much of what is espoused was never in the Bible to begin with. Mercer explains to the reader that the Bible has been transcribed many times, and changes made. The autograph, or original, has long decayed into dust and can’t be referenced for complete examination.

Chapters 7 and 8 explore the rapture phenomena and the idea of being “left behind.”

Over the past decade there have been fortunes made by those commercializing the idea of true Christians being taken from earth by Jesus as the rest are left to deal with a time of tribulation. Mercer guides the reader through this complex idea by laying a historical basis and by challenging the concept. His response to the idea of rapture and the “left behind” stories may be challenged by some, but ultimately the reader understands the significance of the subject in some fundamentalists’ lives.

Slaves to Faith, began as a response to a query by his colleague as to how to work with and understand fundamentalist students.

From this, Mercer began an e-mail outlining his thoughts. From here came his book. Although some may consider it controversial, I beg to differ. He has been able to respond to his colleague and educate his readers in an illuminating and rewarding way. I feel he’s been able to accomplish this by the way he is, an engaged listener who cares about his subject matter and who thinks deeply before he speaks.

Article By: Tony Parker

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Greenville’s First Hotel to “Go Green!”

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fall/winter 09

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recreation

the pro’s corner swinging metal woods versus irons —is there a big difference?

I tell students the biggest difference in hitting woods versus irons is the differences in the equipment and the way you set up to the ball. Mentally I feel your thoughts are the same with all regular full swings.

Your set up and the change in equipment should give you the swing changes necessary to hit a wood.

You can quickly see a definite difference in the equipment. Metal woods are longer, and the head shapes are different. Woods can be easier to hit because of the head design. Because of the hollow heads of metal woods, you have an expanded sweet spot and a lower center of gravity. It is easier to get the ball in the air and off centered hits go farther than they did when woods were made of wood.

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you, not with the club on the ground behind the ball. The tendency is to grip the club to strong if you place it behind the ball before taking your grip.

2) The driver is longer so you will obviously be farther from the ball. You do not reach any farther away. The ball is farther away because of the length of the club. Play the ball off your left heel. This will allow you to hit the ball as your swing is on its way back up.

3) I believe that with every club you swing you should point the butt end of the grip just left of your spine and below your belt.

With the ball off your left heel with your driver, if you point the club just left of your spine your hands will feel behind the ball with the driver. This is correct.

The following are ideas I use to set up to a driver. You can check this against your iron set up and current set up with your driver.

(This is detailed for right handed golfers.)

Picture this: the idea is to create a U shape swing to sweep the ball off the ground versus a V shaped swing to hit an iron.

4) Stance: your heels should be just outside your hips. This will slow your weight transfer down from right to left on the downswing not allowing you to become to steep with the club. Do not rush your weight shift with a driver.

1) Take your grip with the club in front of

5) You may want to try to tilt your spine

away from the target slightly. This will help keep your shoulders square to your target and promote a swing that is on plane.

6) Be on plane. The club should always point at your target line. (Target Line: An imaginary line going straight through your golf ball to your target.) As you start your back swing your club points at this line and when you hinge your wrist during the back swing the club points at your target line. Note: As you get closer to the ball your target line gets closer to you and your swing will be more upright, (iron swings). As you move away from your target line your swing will be flatter or more rounded (wood swings.)

7) As with all swings follow through on balance, holding your balance until your ball stops.

Try these few tips and improve your game.

See you on the course, John LaMonica PGA Professional Ironwood Development Inc. A Lee Trevino Signature Golf Course w w w. i m p r e s s i o n s - m a g a z i n e . c o m

spring/summer 09

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w h a t ’s i n s t o r e

tailgating treasures to keep you in the action! bbq sword fork Absolute corker of a BBQ accessory. Full size musketeer sword, but it’s actually a fork.

Feel like a real pirate.

Practical too. No more singed fingers!

Approx. 18” long.

Packaging features a pop-out mask.

ONLY for food— it’s a tool not a toy. $29.95

buccaneer bbq cooler tote This is an absolute must for that ultimate tailgater. Contains all the essentials! Cooler, BBQ grill and a 3-piece BBQ tool set. Features a large, insulated, waterproof cooler, padded handles, shoulder strap and reinforced base. Excellent gift idea for the tailgater on your list! $129.95

kimsgiftbaskets.com

merlinsbox.com

cooper cooler tailgater beverage chiller

beerdolier six-pack bandolier Revolutionizing the tailgate! John Wayne wouldn't have stood a chance if you’d rolled up with a loaded six-pack of your favorite cold ones. It fits snugly to the body. It’ll get you through whatever shenanigans you find yourself in. While the other guys run off to their coolers to stock up, you'll be sitting pretty with the Beerdolier keeping six of your best friends cold. Beerdolier is fully customizable with your favorite team's colors. $14.99

Cooper Cooler rapid beverage chiller with 12 volt adapter adds a touch of class to any tailgate party. Nothing puts the skids on tailgating like warm suds. Stand back and let the Cooper Cooler Tailgater Rapid Beverage Chiller come to the rescue. Add ice, water and plug in. $99.99

beerdolier.com

comfortchannel.com

bone chillers — arrggghhh!

pirate grog mugs Traditionally, grog is rum diluted with water, but drink whatever you like from these 12 oz.

Pirate Grog Mugs. Each set comes with four different 4-1/2" tall ceramic mugs featuring images from authentic pirate flags! $24.95

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Give your guests a little fright with spooky ice cubes! Fill with water or your favorite beverage and freeze!They make super cute Jell-O bites or fill them with some melted chocolate! Made of food grade silicone rubber. $6.49

homewetbar.com

pirate mug It’s fun to be a pirate. This is a big pirate mug for a big pirate cup of your favorite pirate beverage. Great for coffee, tea, grog, moonshined sugarcane rum and, of course, heavily hopped and heady ales. $6.99

thinkgeek.com w w w. i m p r e s s i o n s - m a g a z i n e . c o m

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360º Communications ................................ Page 2 Arendell Parrott Academy............................Page 22 Beaufort Wine & Food Weekend ................ Page 37 Best Western Suites of Greenville .............. Page 62 Boli’s 5th Street Pizzeria ....................Page 56 & 68 Boli’s on the Boulevard ......................Page 56 & 68 CHATLEE Boat & Marine .................. Page 14 & 63 Chef on Thyme ........................................ Page 60 Chefs 105 Restaurant................................ Page 37 Chefs 505 & The Lounge @ 505 ...... Page 52 & 56 Chico’s Mexican Restaurant .............. Page 57 & 63 Christ Covenant School ..............................Page 20 Debu Cafe & Catering ...................... Page 48 & 57 ECU Neurosurgical & Spine Center .............. Page 9 ECU Radiation Oncology ................................ Back Eastern Carolina Pain Consultants ........ Inside Front Emerge Gallery & Art Center ...................... Page 13 Fabric & Drapery Designs ............................Page 49 Randy Fussell, DDS .................................. Page 27 Gold’s Gym .............................................. Page 68 Greenville Marine & Sport Center .............. Page 41 Greenville Museum of Art .......................... Page 43 Greenville Utilities ......................................Page 8 Greenville Wine and Stein .................. Page 1 & 29 Hampton Inn - Morehead City .................. Page 40 Hilton Greenville / Christinne’s ......................Page 8 Impressions Bride Magazine ..............Page 30 & 45 Inlet Inn ................................................ Page 373 Ironwood Golf & Country Club .................. Page 65 Leo W. Jenkins Cancer Center .............. Inside Back March of Dimes Chefs Auction ....................Page 30 Meridian Park Apartments.......................... Page 27 Merry Maids .............................................. Page 49 My Wellness Online .................................. Page 16 Mumfest .................................................. Page 41 Nowell & Co. Fine Furniture & Antiques...... Page 51 The Oakwood School ..................................Page 21 The Oakwood School Eagle Classis ..............Page 28 One Source Communications...................... Page 61 The Pirate Club ........................................ Page 62 Pirate Radio 1250 & 930AM .................... Page 67 The Pointe At Wimbledon..............................Page 4 Reindeer Dash for Cash ..............................Page 29 Robinson’s Jewelers ....................................Page 49 Southern Surgical...................................... Page 15 Stoneworks Custom Countertops..................Page 50 Suddenlink ................................................Page 17 Taff Office .................................................. Page 5 Tantra Studio ............................................ Page 45 Thunder Country & The Talk FM 94.3 ........ Page 32 University Health Systems / PCMH ................Page 3 US Cellular / One Source Communications....Page 31 Wasabi 88 ........................................ Page 42 & 58 Wells Fargo Advisors ..................................Page 18 Wells Fargo Home Mortgage ........................Page 14 Wimpie’s Steam Bar & Grill .............. Page 12 & 58

To advertise your business in Impressions, please call 252.355.8345. The deadline for the spring issue is March 1, 2010.

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Fight breast cancer with a team approach.

Left to right: Lisa Bellin, MD Hyder Arastu, MD Cynthia Lynch, MD Timothy Fitzgerald, MD Rachel Raab, MD Not pictured: Gloria Frelix, MD

The Breast Wellness Center at the Leo W. Jenkins Cancer Center (LJCC) features the multidisciplinary team of ECU Physicians breast cancer specialists—breast surgeons, radiation and medical oncologists, nutritionists and holistic professionals. ECU’s team offers world-class treatments, including partial breast irradiation, with state-ofthe-art multi-position dwell catheters, such as the SenoRx Contura™, for better outcomes and fewer side effects.

In addition to world-class treatments, LJCC provides patient-focused compassionate care, expert second opinions, support services, and free parking. They work aggressively to open new clinical trials, giving access to treatments otherwise unavailable, and work closely with each patient’s primary care physician to ensure the best care possible.

The LJCC is certified by the American College of Surgeons; its radiation oncology department is certified by the American College of Radiology. For more information or for an appointment, call 252-744-1888.

600 Moye Boulevard, Greenville, NC 252-744-1888 • 800-223-9328 www.ecu.edu/leojenkinscancercenter www.ecu.edu/ecuphysicians

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CyberKnife® Robotic Radiosurgery System is a non-invasive alternative to surgery. It delivers ablative doses of radiation with robotic accuracy and offers new hope for inoperable or surgically complex tumors. CyberKnife® has been found effective for select cancers and tumors of the: brain, pituitary, spine, bone, lung, esophagus, pancreas, stomach, liver, kidney, adrenal, prostate, pelvis, sarcoma, melanoma and other anatomical regions.

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The Leo W. Jenkins Cancer Center is the only facility in eastern North Carolina offering this revolutionary cancer treatment. The ECU Radiation Oncology team completed extensive training in order to provide this world-class treatment to patients. They are the ONLY radiation oncology center in eastern North Carolina certified by the American College of Radiology (ACR) — one of ONLY three in the state!

Their other state-of-the-art cancer treatments options, include: Intensity Modulated Radiation Therapy (IMRT), Image Guided Radiation Therapy (IGRT), High & Low Dose Rate Brachytherapy, Gamma Knife “No-Incision” Radiosurgery, Prostate Seed Implants, 3-D Conformal RadiationTherapy, Photodynamic Therapy, Expert Second Opinions and more. For more information on the CyberKnife®, call ECU Radiation Oncology at 252-744-2900 or 800-223-9328.

ECU Radiation Oncology 600 Moye Boulevard Greenville, NC 27834 252-744-2900 800-223-9328 (800-CA-DX-ECU) www.ecu.edu/radiationoncology