LETTER FROM THE MANAGING EDITOR
Year-End Joys
P
rior to COVID-19, I absolutely loved hosting parties, especially if there was a theme involved (Barbenheimer, anyone?). However, I often set unrealistic expectations for myself and found I was stretched too thin leading up to the event, trying out new recipes on top of cleaning up and decorating. I would end up exhausted and unable to enjoy myself during the party. Thankfully, there are some folks in Chatham who know a thing or two about hospitality and grace under pressure. Some of them kindly shared their effortless entertaining tips and make-ahead recipes that will ensure you spend this holiday season making memories with loved ones, not in the kitchen. I can’t wait to pair Jason Rhoden’s jerk shrimp reggae pasta with Brendan Cox’s raspberry Champagne cocktail. They’ve got some great ideas for infusing your celebration with local flair, too – check them out starting on page 50. This season also marks the midpoint of the school year. In this issue, we highlight a handful of the dedicated educators, faculty and bright young minds who are making a difference in our schools. We hope they all enjoy some much-deserved rest and relaxation over the holidays. From the kitchens of our talented local chefs to the classrooms where knowledge and inspiration flourish, our community comes alive at this time of year – enjoy it. I know I will! I plan to soak up the sights during Pittsboro’s Christmas Parade and to shop local at the Fearrington Farmers Market for some of those delicious recipes. Wishing you and yours a season filled with warmth, laughter and cherished memories. CM
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These make-ahead cocktail and mocktail recipes will please any guest.
ALL IN THE DELIVERY
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Take good care,
KEEP EXPLORING
morgan.weston@chathammagazinenc.com
THE COVER By Kevin Brown Photo by John Michael Simpson 4
CHATHAM MAGAZINE
WINTER 2023-2024
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