PINEHURST MAGAZINE

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JANUARY/FEBRUARY 2013 Sandhills Media Group, Inc. publ isher Jill Futch Ad ver t isin g Sale s Jill Futch Myra Gammon Julie Shaw cre at ive d irector Travis Aptt ar t d irector Heath Hilliker gr aph ic de sign Jennifer Casey contr ibut in g wr iter s Christa Gala • David Droschak • Jenni Hart Kevin Snyder • Robyn James • Dolores Muller Robert Gable • Kurt Dusterberg Kate Turgeon • Mark Elliott • Erica Stacy photo gr aphy McKenzie Photography

For advertising or subscription inquiries call 919-782-4710.

Pinehurst Magazine is published six times annually

by Sandhills Media Group, Inc. Any reproduction in part or in whole of any part of this publication is prohibited without the express written consent of the publisher.

Mailing address: 4818 Six Forks Road, Raleigh, NC 27609 Phone (919) 782-4710 Fax (919) 782-4763 Email: jill@pinehurstmagazine.com Unsolicited material is welcome and is considered intended for publication. Such material will become the property of the magazine and will be subject to editing. Material will be returned if accompanied by a self-addressed stamped envelope.

Pinehurst Magazine will not knowingly accept any real estate advertising in violation of U.S. equal opportunity law.

www.pinehurstmagazine.com “Pinehurst” is a trademark of Pinehurst, Inc.

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German

Goul ash Soup

3 Tbsp. cooking oil 3 Tbsp. flour 1pound beef for stewing, small diced 2 medium onions, diced 1 clove garlic 1 Tbsp. paprika 1/2 tsp. marjoram 1 quart beef broth 1/2 cup tomato paste 1 green bell pepper, diced 1 red bell pepper, diced 2 potatoes, peeled and diced Fresh parsley Salt and pepper to taste

H eat the oil in a large soup pot then add the beef, onions, garlic, marjoram and paprika. Sauté until the onions and meat are brown. A dd the tomato paste, cook for a few more minutes, stirring frequently. A dd the flour and stir into a smooth paste. A dd the stock while stirring to prevent lumps. Bring to a boil and simmer for about 10 minutes. A dd the remaining ingredients and cook until meat is tender.

T aste and adjust seasoning. Finish with chopped fresh parsley and a blob of sour cream!

Cioppino

- Grea t Italian Seafood Soup 2 pounds of any of the following fresh fish and shellfish - some or all: clams, shrimp, mussels, good quality firm-fleshed fish, calamari, scallops 1 onion Pinch of chili pepper flakes 1 tsp. oregano 2 gloves garlic Olive oil 2 14.5 oz. cans tomatoes, diced 1 cup chicken stock 1 cup white wine Fresh basil Fresh parsley Sugar if needed

Prepare and clean the seafood. H eat the olive oil in a large soup pot. A dd onion, garlic, chili flakes and oregano.

Sauté until the onion is tender. A dd the shellfish and saute for a minute or two. Add the wine and season with salt and pepper. C over the pot and steam until the shells open. Add the remaining seafood, stock and tinned tomatoes.

Bring to a boil and immediately turn to a simmer. C ook stove top or in the oven until seafood is just cooked through.

Adjust seasoning to taste. Finish with parsley and basil. Serve with grilled bread drizzled with olive oil or a blob of aioli.

Pot ato Soup with Ba con and Mushrooms 2-3 slices of bacon 2 oz. butter 1 medium onion, diced 1 leek sliced and rinsed in cold water to remove grit Mixed mushrooms, sliced 3-5 cloves garlic, minced 2 sprigs fresh thyme 1 bay leaf 2 medium potatoes, diced 1 ½ quarts chicken or vegetable stock 1 cup cream

Melt the butter in a large soup pot.

A dd the onion, leeks and garlic and sauté until tender. A dd the diced potatoes, thyme, bay leaf, and stock.

Bring to a simmer. C ook until the potatoes are tender. A dd cream and season to taste. Puree with a hand blender. In a frying pan cook the bacon until slightly crispy, add the sliced mushrooms sauté over low heat to release the flavor of the mushrooms. Drain off the fat and place on top of the prepared soup.

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professionalspotlight

& Meticulous

Fast

>>> Bjorn Nordemo and Sports Leicht Restorations

When someone takes the publisher of Pinehurst Magazine on a high-speed Ferrari ride, it makes an impression. That was the case when our own Jill Futch met car aficionado Bjorn Nordemo, 71, in October at the Iron Mike Rally Pre-Run.

By Ka te T ur ge o n Photo’s courtesy of SLR. Either taken personally or paid for.

In the spirit of sharing the road, Pinehurst Magazine introduces its readers to Nordemo. Born in Stockholm, S weden, and raised in Brazil and Brooklyn, New York, he’s a former hardware and software engineer who ran a temporary personnel agency for more than 20 years.

T oday he’s a retired, non-golfer in a golf town. H is wife, three daughters, four grandsons and mother-in-law live nearby. A nd he’s found his niche with Sports Leicht R estorations, a company he owns that restores high-end automobiles from makers such as Mercedes-Benz, Jaguar, A ston Martin and C orvette. A fixture at prestigious C oncours d’Elegance automobile restoration competitions, Nordemo notes that Pinehurst will host its inaugural competition in May at Pinehurst R esort.

H e recently spoke with Pinehurst Magazine about his business and love for automobiles.

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