Chatham Magazine Fall 2017

28 Q&A: The Root Cellar partners

46 nearby bike trails

72 Hamm family teachers fall 2017 vol. 1, no. 2

great 7 home cooks + recipes

page 54

DISHING WITH Briar Chapel’s

Genevieve Cody and her boys Noah, 2, and Luke, 5.

We’re Here for You!

Dr. Laura Collatz • 360 West St., Pittboro • (919) 542-2712

www.enchantingsmilesdentistry.com

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Your Local Choice for Orthopedic Medicine in Chatham County

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fall 2017

chathammagazinenc.com

EDITOR & PUBLISHER Ellen Shannon ellenshannon@chathammagazinenc.com ASSOCIATE PUBLISHER Heather Johnson heather@chathammagazinenc.com ASSOCIATE EDITOR Laura Zolman Kirk laura@chathammagazinenc.com CHIEF VISUAL OFFICER & DIRECTOR OF PHOTOGRAPHY Briana Brough EXECUTIVE EDITOR, CHAPEL HILL MAGAZINE Jessica Stringer EXECUTIVE EDITOR, DURHAM MAGAZINE Amanda MacLaren CREATIVE DIRECTOR Kevin Brown

Creating Inspiring In t eriors FULL SERVICE INTERIOR DESIGN Draperies and Valances Shutters, Blinds and Shades Wallpapers • Area Rugs Custom Bedding Furniture and Accessories Kitchen and Bath Design

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ART DIRECTOR Sarah Arneson GRAPHIC DESIGNERS Christy Wright and Jean Carlos Rosario-Montalvo INTERNS Ashley Cruz, Ann Fitts, Connie Jin, Lindsay McConnell, Nicholas Motta, Tia Nanjappan, Emily Padula, Kristi Piechnik and Zoe Pharo CONTRIBUTORS Dori DeJong, Michele Kisthardt, Daniel Taylor, Morgan Cartier Weston and Matt White ADVERTISING Melissa Crane melissa@chathammagazinenc.com Chris Elkins chris@chathammagazinenc.com Kem Johnson kem@chathammagazinenc.com Leslie Land leslie@durhammag.com CORPORATE Dan Shannon President/CEO danshannon@chathammagazinenc.com Ellen Shannon Chief Operating Officer ellenshannon@chathammagazinenc.com Rory Kelly Gillis Managing Partner/Senior Vice President Chelsea Mars Creative Digital Strategist Amy Bell Business Manager amy@chathammagazinenc.com Caroline Kornegay Administrative and Operations Assistant Elitegroup Circulation Chatham Magazine is published by Shannon Media, Inc. 1777 Fordham Blvd., Suite 105, Chapel Hill, NC 27514 tel 919.933.1551 fax 919.933.1557 Subscriptions $38 for 2 years – subscribe at chathammagazinenc.com

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Fall 2017

GO WITH THE DOCTOR WHO WROTE THE BOOK ON LASER RESURFACING. (You’ll find her right here in the Triangle)

Skin Resurfacing. Soft Tissue Augmentation. Surgery of the Skin. Procedures in Cosmetic Dermatology. These are a few of the textbooks featuring chapters by Dr. Sue Ellen Cox, a board certified dermatologist and internationally recognized expert in facial rejuvenation. Look us up. The very best in aesthetic medicine is right here in your backyard. www.aesthetic-solutions.com

5821 Farrington Road, Chapel Hill NC 27517 • (919) 403-6200

EVENT S

contents

fall 2017

FEATURES 24

Fall Fun for Everyone Huckleberry Trail Farm offers disability friendly attractions

28

Putting Down Roots in Chatham Park Q&A with The Root Cellar’s Sera Cuni and Susan White

36

Fall Fashion We shopped local boutiques for pieces to make your wardrobe pop

44

Kids, Unplugged We asked, “What do you do with your kids on the weekend?”

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Headlights in the Moonlight A challenging trail near Briar Chapel beckons brave riders

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Goes Together Like Chatham & Cheese Impress your guests with this local artisanal spread

54

Home Cookin’ We showcase seven of our community’s best home cooks

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Old School The Hamm family has dedicated more than 80 years to Chatham County Schools

78

Pet Projects These dogs and cats know how to put in a full day’s work

86

Sweet Sentiments Bynum resident Emma Skurnick sends illustrated love letters to subscribers

DEPARTMENTS & COLUMNS 6

Letter from the Publisher

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Noted

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5 Events Not to Miss

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Dining Guide

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Engagements & Weddings Laura Ashley & Craig Wilson; Lauren Martin & Chance Robison

AROUND TOWN 8 Summerfest 10 Fair Game’s Dog Days of Summer 12 The City Tap’s wing cook-off 13 Starrlight Mead’s Mead Day 14 Siler City’s National Night Out 15 Farm to Fork 2017 16 Harvest Abundance Dinner

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LE T T ER FR OM T H E P U B L IS H E R

autumn wish list

H

ello, neighbors.

The slight chill of fall energizes me. I look forward to new experiences, routines, wardrobe, sights and sounds, events, sports (Go Heels!), seasonal menus, the changing landscape and nature.

Now a new fall experience for me – sharing and helping you enjoy the best Chatham has to offer. So I’m sharing part of my wish list below. This includes things that I haven’t gotten around to doing yet and experiences I want to repeat:

Enjoy the last fruits and vegetables from a farmers market Listen to some new live music Attend the Pittsboro Fall Street Fair Get a pumpkin at Huckleberry Trail Farm in Siler City (see page 24) Spend some money at new retail shops Enjoy a relaxing afternoon at Fearrington Village Take in the foliage while hiking some new walking trails Go to ARToberfest in Siler City Enjoy seasonal foods and dishes at local restaurants Go to Abundance NC’s Pepper Festival at Briar Chapel Buy “new” used books at the Friends of the Chatham Community Library Fall Book Sale Have some fun at the Carolina Women’s Show at the Agriculture & Conference Center

I hope I’ll see you this fall. In the meantime, spread some local love with your own wish list on our Facebook page @ChathamMagazine.

Happy Autumn,

 ellenshannon@chathammagazinenc.com 6

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SPONSORED BY AUTO LOGIC – AS SEEN IN CHAPEL HILL MAGAZINE JULY/AUGUST 2017 ISSUE

Car Talk AUTO LOGIC TREATS THEIR EMPLOYEES AND CUSTOMERS LIKE FAMILY

A

WINN ER

BEST OF CH APEL H ILL

ndrew Jones founded his business, now

M AG AZ

IN E

co-owned by business partner Marianne Jones, in 1986, but to newcomers traveling down Carrboro’s Main Street, it might look a little prehistoric. Auto Logic’s signature dinosaur mascot, the “Tyrannosaurus Wrench” is just one of the business’s signatures that make their service feel friendly and familiar. Marianne tells us more: A typical day for Auto Logic…

Starts at 7:45 a.m. Our doors open at 8 a.m. – from then on our phones are ringing and people walk in. We begin the day by checking customers in and listening to their concerns. We have to be sure we accurately represent what is happening with their car. The day quickly flows with hours of ordering parts, repairing cars and talking with customers.

I wish more people knew…

That you can always get a second opinion. If you’ve been told elsewhere that you need certain services for your car, we can check out your car and make sure those services are actually necessary.

As a woman in a less traditional field for women, I feel particularly protective of women and elderly customers and want to make sure they are being treated with honesty and integrity.

The best part of my job is…

Taking care of people. We have many customers who used to come with their parents and dance around our lobby when they were little kids, who are now grownups themselves bringing their own family cars to us.

Andy Jones, Marianne Jones and manager Scott Alderman, a 24-year employee of Auto Logic.

The hardest part of my job is…

Making sure everything comes out right in the end for both our team and the customer. We expect hard work from our employees when they are here, but we also make sure everyone is taken care of. We have been an Orange County Living Wage Employer from the very beginning and over time we have seen that build a highly educated and loyal workforce, which translates into great service for our customers.

I love the Chapel Hill community because…

Our business neighbors, residential neighbors and friends make up Carrboro’s small-town feel. Since we have these friendships, Auto Logic feels like a pillar of the community, just like a local hairdresser or bar.

–Courtney Dennis

AUTO LOGIC • 200 WEST MAIN STREET, CARRBORO, NC • 919-933-6609 WWW.AUTOLOGICONLINE.COM

MENTION CHATHAM MAGAZINE & RECEIVE $10 OFF YOUR FIRST SERVICE*

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PEO PL E & P L A C E S

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small town, big fun P H O T O G R A P H Y B Y NINA ME RK LINA

In July, Pittsboro held their second annual Summerfest hosted by the Pittsboro Business Association. The event included many family-friendly games and activities such as a corn hole tournament, chicken bingo, a watermelon seed spitting contest and pie throwing, as well as a bicycle parade featuring decorated bikes, scooters and wagons all decked out in Independence Day themes. Live music was presented by local artists such as Gasoline Stove and BigTime, and Chatham Magazine was at the event asking people what they love about Chatham.

– Lindsay McConnell CM 8

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Fall 2017

1 Patrick and Shara Littlefair. 2 Carter Coto. 3 Kelsey Drew and Joel Floyd. 4 Laura Carreño, Evelyn Soto and Diana Garcia. 5 Pierce and Elizabeth Cassedy.

6 Jessiah Cotton, Alyssa Battle, Alice Lloyd and Kamille Battle. 7 Matt, Madison and Kimmel McDiarmid with Darwin the Great Dane. 8 Ayla Westmoreland. 9 Chatham Magazine’s Dan Shannon, Julia Baker and Ellen Shannon. 10 Caroline Clements.

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to the dogs PH O T O G R A P H Y B Y H ILLARY GRAVE S P H OTOGRAP HY

This July, Fair Game Beverage Company hosted Dog Days of Summer, a donation drive and fundraiser which raised $500 altogether for Chatham Animal Rescue & Education (CARE). About 30 pups and nearly 100 people came out to enjoy a tap takeover by Carrboro’s Dingo Dog Brewing Co., a wiener dog race and a costume contest. The day went so well that Fair Game and CARE are planning another event this fall! - Nicholas Motta CM 10

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1 Pittsboro Pet Supply’s Genia Davis, Hayden Davis and Kara Holland.

2 CARE board members Laura Miller and Sheryl Reese. 3 MeiMei Taylor with Haley. 4 CARE volunteer Rachel Luker with Aspen. 5 Nick Dobes and Kelly Dalton with Linus and Keela.

6 Nettie Jankoviak and Sean Garrett with “Wonder Woman” Winnie.

7 Fair Game Beverage Company’s Chris Jude and Rose Dyer with Dingo Dog Brewing Co.’s Tim Schwarzauer, plus Willow, Luna and Colt.

Chris Adigun, MD, FAAD Board Certified Dermatologist

We’re growing! We proudly welcome Karlee Wagoner, Nurse Practitioner, to the DLC team. Karlee is a North Carolina native with over 20 years of dermatology experience. She is Board Certified and provides a great blend of top-notch clinical knowledge with a passion for providing cosmetic and general dermatology services. Karlee’s winning personality and treatment proficiency make her a natural DLC fit. Call us to schedule your appointment!

Karlee Wagoner, ANP-BC Board Certified Nurse Practitioner

DLC's First Birthday Party Thursday, September 21 3:00pm to 7:00pm

Located in The Veranda at Briar Chapel

Event-only specials Raffle Prizes Live Demonstrations Cake pops and champagne RSVP to contact@dlcofchapelhill.com

58 Chapelton Court, Suite 120 Chapel Hill, NC 919.942.2922

www.dlcofchapelhill.com

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weekend wings P H O T O G R A P H Y B Y CH RIS BOUTON AND STE P H AN MEYERS

The first Hot & Blue Folk and Roots Review and Spicy Wing Cook-Off was held in July at The City Tap and sponsored also by Cackalacky, Oskar Blues Brewery and Chatham Marketplace. The lineup featured local musicians like Tokyo Rosenthal and Breadfoot, and a raffle was held to benefit CORA Food Pantry.

Of the 13 entries, Doug Cheek was awarded both first and third prizes and Ken ‘KJ’ Eddins took home second after being selected by the 70 spicy-wing-loving attendees, who consumed more than 1,000 wings altogether. CM

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1 Breadfoot’s Stephan Meyers.

2 Tokyo Rosenthal. 3 Wing winners Doug Cheek and Ken ‘KJ’ Eddins.

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back in time PH O T O G R A P H Y B Y H ILLARY GRAVE S P H OTOGRAP HY

Starrlight Mead hosted a Mead Day event in August on the grounds of the

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1 Meg Midyette and Sasha Konkel.

2 Nazz’d Brew Works and Pub’s Patrick Miller, Emily Hopsons and James Hopsons. 3 Starrlight Mead’s Ben and Becky Starr.

nonprofit Rural Advancement Foundation International (RAFI). Tastings were available throughout the day, and vendors offered everything from sets of wings, to face painting, to Chatham Marketplace’s turkey legs. The Triangle’s Thunder and Spice band provided music for the occasion, and there was even some swordplay. CM

O’Mara Landscaping & Lawn Care, Inc.

Voted Favorite Landscaper by the Readers of Chapel Hill Magazine

We offer full landscape design and installation.

In addition, we provide flexible maintenance services from basic lawn care to full service grounds care allowing you to customize your program to fit your needs.

WINNER

BEST OF CHAPEL HILL

919.942.5051 omaralandscaping.com Fall 2017

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night on the town P H O T O G R A P H Y B Y H ILLARY GRAVE S P H OTOGRAP HY

Held in August, Siler City’s celebration of the nationwide event National Night Out (NNO) spread over 12 sites, with each hosting its own block party, festival or cookout. NNO, which was launched to strengthen community and law enforcement relations, honored Siler City by recognizing the community as a winner in the Category 5 Division of areas with a population between 5,000 and 15,000. CM 14

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1 Siler City Mayor John Grimes and Chief of Police Gary Tyson.

2 Avery Murphy. 3 Cliff Graves.

4 Katelyn Edmisten and Tiffany Graves. 5 Anna Grey Andrews, Charleigh Andrews and Susan Sanders. 6 Stephanie Campbell and Kevin Campbell. 7 Larry Meadows and Chatham County Sheriff Mike Roberson. 8 Boling Lane Park community site hosts Melody and David Toy.

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forkful of fun P HO T O G R A P H Y B Y K RY STAL K AST

Food-lovers flocked to Farm to Fork 2017 for a flavorful Fourth of July weekend, celebrating our region’s local fare and honoring the skillful farmers and chefs who produce and prepare it. The weekend culminated with the 10th annual Farm to Fork Picnic at Fearrington Village, featuring local chefs, food artisans and breweries like Fiddlehead Farm and Fair Game Beverage Company. -Zoe Pharo CM

MODERN CONSCIENTIOUS DENTISTRY

1 Fearrington House chefs Zac Hackney and John Tate.

2 Tommy Edwards of The Bluegrass Experience. 3 Brendan Cox of Oakleaf and Alberello Cafe & Market.

We offer comprehensive preventive and restorative dental treatment for most ages. From simple cleanings to periodontal concerns, our hygienists are very qualified to render the best and most appropriate service for each patient. Our range of treatment offered covers everything from sealants to complex implant-related options.

At Pittsboro Family Dentistry, there is no one-size-fits-all attitude here, and we are happy to work with patients to make sure clinical assessments and proposed treatment makes sense to each individual.

Please call or email us today to schedule your next appointment.

DR. SAMIR NAIK

987 East Street | Suite H | Pittsboro, NC 27312 M - Th 9:00-4:30 | Fri 9:00-1:00

919.545.9500 pittsborofamilydentistry@gmail.com

www.smilepittsboro.com Fall 2017

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happy harvest

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1 Farrell Moose. 2 Eva Moss and Patrick Green. 3 Kathleen Conroy and Cheryl McNeill.

P HO T O G R A P H Y B Y LE A CICE RARO, LOVE ME SIMP LY PHOTOGRAPHY

In celebration of local food, Chatham Mills Farmers’ Market (CMFM) held its sixth annual Harvest Abundance Dinner and Fundraiser in July, hosted at Oakleaf.

All proceeds went directly back to the market, which was enough to fund it for the year. The event, attended by 80 people, featured choice ingredients by local CMFM farmers and live music by Larry G. Davis. CM

National Alpaca Farm Day September 23-24 | Open Sat 10-4 & Sun 12-4 • Informational Tours • Fiber Arts Classes • Kids Activities • Alpaca Gifts For All • Handmade Fiber Products

No pets allowed • Limited Handicap Accessibility • Please join our Facebook group for more details.

Laina Peck-Bostwick • Operations Executive • (336) 465 - 8211 • 7084 US Highway 64 West, Pittsboro, NC 27312

mmalpacasofnc@gmail.com • www.mmalpacafarmofnc.openherd.com 16

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THERE IS NO SINGLE TRUTH IN WAR

A LANDMARK DOCUMENTARY EVENT

PREMIERES SUNDAY SEPT 17 8/7c

#VietnamWarPBS unc.tv/vietnamwar

SEND US YOUR NOTEWORTHY MOMENTS! laura@ chathammagazinenc .com

noted

what we’ve heard around the county Good Work Jennifer McNeill, Fearrington Village

real estate broker, traveled to Haiti for seven days to offer her previous experience as a nurse to people in need through Haiti Outreach Ministries.

A partnership between Chatham County Literacy Council and Carolina Meadows retirement community staff and residents helped six current and former Carolina Meadows staff including Rosario Yruegas become U.S. citizens.

Pictured below are the other five – Maribel Ruiz, Dinora Cantarero, Sara Salgado, Carmen Hernandez and Wendy Lissette Rivas Oporto – with Gustavo Maroni, one of their tutors.

A Roaring Success Carolina Tiger Rescue capped off their month-long celebration of International Tiger Day with a concert hosted by the Pittsboro Roadhouse in July. Local bands Tea Cup Gin, Whiskey Honey and TammyGun Band were a few of the many highlights, as well as a silent auction and a 50/50 raffle. Carolina Tiger Rescue utilized this celebration to educate the community about what is happening to tigers in the wild. The fundraiser was a success, as Carolina Tiger Rescue exceeded their expectations and raised over $10,000.

young children from low-income families and help improve reading proficiency.

In August, Chatham Reads, a countywide collaborative led by the Chatham County Schools and the Chatham Education Foundation, joined the national Campaign for Grade-Level Reading to address challenges faced by 18

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At the end of September, Chatham County Sheriff Mike Roberson will participate in the 8th annual fundraiser event for the Special Olympics North Carolina, where he will step “Over the Edge” and descend Raleigh’s 30-story Wells Fargo Capitol Center.

The 2017 Chatham County Special Olympics were hosted in April at Northwood High School with the help of Jason Amy, Northwood’s P.E. teacher. He recruited people from all over the

community to help make the event a hit, including Northwood High School senior, Carson Shaner. She was awarded WRAL’s Extra Effort Award during the action.

In June, Chatham County Schools Chief Operations Officer Chris Blice and the district’s Executive Director of Student Services Tracy Fowler organized a crisis training workshop in Pittsboro to help school leaders and teachers be better equipped to handle serious scenarios during regular school days, like fire safety and possible lockdown situations.

And the Award Goes to…

John Geis, 86, took the 2017 National

Senior Games in Birmingham, Alabama by storm – winning two gold medals, one silver medal and one bronze medal. John resides at Carolina Meadows retirement community and decided to get back into swimming after a 62-year break. In order to make it to nationals, he first conquered Chatham County Senior Games and the North Carolina Senior Games Championship in Raleigh.

Silk Hope-native David Clark was honored by the North Carolina

Symphony with the 2017 Musicians Award for emerging music educators.

Clark is the music teacher for kindergarten through fifth grades and the band, chorus and music appreciation teacher for middle school grades at Bonlee Elementary School in Bear Creek.

a retired veteran of the U.S. Army who now tutors and conducts mock job interviews with Chatham County

What an Honor Jamie Vaughn,

vice president of Chatham Economic Development

Schools students. Joe graduated from Silk Hope High School, became a lawyer and served as a N.C. House of Representatives member for 32 years.

Corporation, earned

an economic development certification from PHOTO COURTESY the Oklahoma CHATHAM EDC University Economic Development Institute, the only professional level program in the U.S.

Business Briefs

Nick Oldham, Bear

Briar Chapel has joined forces with

Creek-native and

David Weekley Homes to introduce Encore, a new-home lifestyle for adults 55 years and older which will include single-story houses and dedicated amenities for residents seeking an agequalified community along with the activities and benefits already available at Briar Chapel.

Chatham Central High School graduate, was

chosen to represent the North Carolina Future Farmers of America (FFA) Association as vice president.

Chatham County Schools Distinguished Alumni Program recognized its first three

honorees: Ronald Scott, Henry Richardson and Joe Hackney. Ronald was a teacher and baseball coach at Chatham Central High School with 11 conference titles and a state championship. Henry is

The newest addition to the Chatham YMCA family is the YMCA Red Rover, a mobile group wellness studio that offers various fitness classes, including yoga and strength training, throughout the county. The Red Rover’s classes are included in YMCA memberships.

Fall 2017

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NO TED

A Medical Practice that Breaks The Mold

Co-founder of Girls Rock NC and former Pittsboro Town Commissioner, Beth Turner, has formed a band with other locals, Melanie Girard and Tracy Lynn called The Unmentionables.

Dr. Karen K. Tiwana

Formerly Chapel Hill Women’s Medicine, the compassionate team of providers and staff at Mosaic Comprehensive Care have broadened their spectrum of medical care.

Dr. Louise D. Metz, Dr. Stacey B. Bean, and Erica G. Howard, WHNP provide innovative and collaborative care tailored to each unique individual in a welcoming environment.

– who from 2001 until 2014 was a full-time faculty member and clinical assistant professor at UNC Chapel Hill, School of Dentistry – purchased Dr. Michael Peele’s dental practice at 587 Old Graham Rd. in Pittsboro that was originally established in 1976. The practice is now operating as Chatham Dental Arts.

Urgent care practice Carolina Convenient Care opened in Briar Chapel in January.

To help students prevent injury, the practice provides free orthopedic ankle braces to those who come in for a school or sports physical.

McIntyre’s Books is now an official drop-

off location for Chatham Reads.

Louise D. Metz, MD

Stacey B. Bean, MD

Erica G. Howard, WHNP

Offering these Areas of Expertise: Women’s health, including Primary care and Gynecology Adolescent health • IUD and contraceptive implant insertion Menopausal care • Transgender health • Eating disorders

On the Move Dermatology & Laser Center of Chapel Hill is pleased to announce the addition

of Karlee Wagoner, nurse practitioner, to the team. Karlee treats general and cosmetic dermatology.

The Chatham County Council on Aging

East 54 - 1240 Environ Way, Chapel Hill P: 919-240-7269 • F: 919-240-7816 • mosaiccarenc.com

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has said goodbye to Lindsay Straughn Hickling (right) who led the council’s

N O TE D

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First Sunday Fair Sept. 3; Oct. 1; Nov. 5; Dec. 3 Pittsboro Street Fair Saturday, Oct. 28

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Sunday, Nov. 19 Saturday, Nov. 25 Sunday, Dec. 10 Saturday, Dec. 16

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Tree Lighting Small Business Saturday Holiday Parade Miracle on Hillsboro St

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The 30th annual Goldston Old Fashion Day will take place on Saturday, October 14 with local vendors offering a variety of foods, local musicians and activities and crafts for the kids.

Be a part of what’s happening in Downtown Pittsboro

NJO YP

Mark Your Calendar

LIV

specialist at the Western Chatham Senior Center in Siler City.

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David Mallard is the new senior fitness

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Senior Center manager.

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Liz Lahti is the new Eastern Chatham

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health promotion and wellness programs as well as coordinated the Chatham County Senior Games and Silver Arts since January 2007.

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MAIN STREET PITTSBORO

From September 14-October 1, Pittsboro’s StreetSigns Center for Literature and Performance is partnering with UNC’s The

Process Series to present the multimedia theater piece “Closer Than They Appear,” telling a story about the encounter of an American soldier and a young Iraqi blogger through the lens of technology. The production will take place at UNC. The Carolina Artisan Craft Market returns on November 10-12 at the Raleigh Convention Center, which will feature handmade pieces from artists like Pittsboro’s own Marie Wright who does crystalline glazed porcelain pottery. CM

Your birth. Your health. Our commitment.

Primary care, pre-conception counseling, and maternity services in a non-profit clinic and birth center

930 MLK Jr. Blvd, Suite 202 Chapel Hill, NC, 27514 (919)933-3301 www.ncbirthcenter.org Fall 2017

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five events

you won’t want to miss

PHOTO BY JY VISUALS

Library is celebrating its 20th anniversary the only way they know how – with a book sale at Chatham Community Library! Expect more than 18,000 books and audiobooks, plus DVDs, CDs and LPs available to purchase. friendsccl.org

Since its inception, Abundance NC’s Pepper Festival has raised more than $150,000 to support agricultural research, develop innovative plant breeds designed to thrive in North Carolina (including the Pepper Festival’s own pepper!) and support more than 200 farmers who would not otherwise be in business.

10th Annual Pepper Festival Sept. 24 Abundance NC’s pepper-themed festival at Briar Chapel is celebrating the big 1-0 and will feature tastes galore – from pepper donuts to pepper vodka – by more than 55 of the state’s leading chefs and brewers. Plus, explore workshops, 22

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face painting, bubble art and the first “Mini-Flame-Throwers Face Off” kid chef competition. pepperfestnc.org Friends of the Chatham Community Library Fall Book Sale Oct. 5-7 Friends of the Chatham Community

Shakori Hills GrassRoots Festival of Music & Dance Oct. 5-8 This favorite event will feature over 50 bands like Preston Frank, The Lee Boys and LADAMA on four stages. shakorihillsgrassroots.org ARToberfest Oct. 21 Tour the murals of downtown Siler City with a cocktail hour, dinner and live entertainment following at Peppercorn.

Proceeds go to benefit the Siler City Mural Society’s latest project, the Flower Mural.

Pittsboro Fall Street Fair Oct. 28 Rain or shine, expect plenty of fallthemed arts, crafts, carnival foods, live music and more! pittsboronc.gov CM

UNPLUG

RECONNECT

THINK THEATRE

NORTH CAROLINA’S PREMIERE PROFESSIONAL THEATRE COMPANY CENTER FOR DRAMATIC ART, CHAPEL HILL

Photo of Tristan Parks by HuthPhoto.

www.playmakersrep.org

Follow Us: @playmakersrep

NEW from Pittsboro Roadhouse: Try us for your next event!

full-service

catering for every direction nc triangle | pittsboro | beyond

919-533-0145 39westcatering.com

Fall 2017

Chatham Magazine

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fall fun for

everyone

BY M I C H E L E K IS T H ARDT | P H OTOGRAP H Y BY H ILLARY GRAVES PHOTOGRAPHY

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Siler City’s Huckleberry Trail Farm offers disability

friendly attractions

W ON THE FARM Izzy Joseph, 12, Sophie Johnson, 10, and Emily Johnson, 11, explore the attractions at Huckleberry Trail Farm last October.

hen Bob Reichel and his wife, Debby, opened Huckleberry Trail Farm – which was named after Bob’s son, Robert’s (now 21) favorite bedtime story – six years ago off Route 64 in Siler City, Bob had a dream that one day the farm he and his family loved so much would be accessible to all.

A childhood memory of meeting a young girl in a wheelchair guided his mission. “I believe in God and believe He puts things in your life for a reason,” says Bob, adding, “I was determined to create things on the farm for people that have challenges walking or are wheelchair bound.”

Fast forward to 2017 and several attractions at the farm full of fall fun are disability friendly.

Every October, visitors are invited to explore the farm’s 25 acres, including pumpkin and cotton patches. The corn maze is divided into two sections, with one side flatter and more level than the other. Specially sized picnic tables that allow wheelchairs to fit underneath are available throughout the site. The hayride, which has a low-step threshold to enter the Fall 2017

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H UCK L EB ER R Y TR A IL F A R M

Snapshots from the farm: pumpkin carving, the corn maze, milking cow and hayride.

PHOTOS COURTESY HUCKLEBERRY TRAIL FARM

trailer and a portable ramp, is a highlight, too, and there’s even a pretend milking cow with extra-long legs so people in wheelchairs can reach under to milk also.

And now, with Huckleberry Trail Farm’s HAPpy (Huck Accessibility Project) initiative – which kicked off last year – Bob and Debby have been able to create an accessible parking area and wheelchair ramp.

Bob, a computer network consultant by trade, says the farm is an investment in his future. “This farm is my retirement. I’m 52 and plan on doing this for another 20 years. I’m a pumpkin farmer.” He hopes to expand the farm’s offerings, including summer camps and retreats to make it a year-round destination.

For now though, the farm is open to the public every Saturday (10 a.m.-6 p.m.) and Sunday (1-6 p.m.) from September 30 through October 29. CM

D ON’ T MIS S HUC KL EB ERRY T RA IL FARM ’S OPE NING WE E K E ND, S E PT . 30-OCT. 1 A po rti o n o f the ti c ke t price wi l l go to ward the Auti sm Society o f No rth C aro l i na.

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Franklin Street Realty proudly connects with these local organizations and non-profits

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Celebrating Chapel Hill Hip Hop Culture

Franklin Street Realty is connected to the community What does “connected to the community” mean?

It’s living and working in the Chapel Hill, Carrboro and Durham area for decades It’s knowing who to call to get the job done; from appraisers and closing attorneys to handymen and plumbers - our agents have established connections with them all It’s investing in our towns by sponsoring local events and supporting our home grown businesses Franklin Street Realty – connected to the community for 25 years

Hillmatic 2017

919.929.7174 • franklinstreetrealty.com • 1525 E. Franklin Street • Chapel Hill

Sera Cuni and Susan White at their home in Pittsboro.

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Fall 2017

putting down roots in

Chatham Park

PHOTOGRAPHY BY BRIAN A BR O UG H

T

he Root Cellar’s Sera Cuni and Susan White have strong ties to the county. Sera has lived here since 2003 when she purchased a home in historic downtown Pittsboro. Susan was born in the old Chatham Hospital and graduated from Jordan-Matthews High School before leaving for college in 1986. In 2009, the now-married couple moved into a home in the Powell Place community together. They own The Root Cellar in Chapel Hill and are opening a second branch of their beloved

farm-to-table restaurant in Chatham Park. We chatted with the couple about their ties to the county, what it means to plant business roots here and how they envision Chatham’s future.

– Laura Zolman Kirk

Fall 2017

Chatham Magazine

29

Q & A

What drew you to Chatham County?

Susan In many ways, family drew both of us to Chatham

County.

Sera I initially moved to North Carolina in 2001, after

spending most of my culinary career in Connecticut. I was born in Trumbull, and grew up loving Connecticut’s cold

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Fall 2017

winters, but after a particular snowy season in 2000, I just grew tired of it all and finally decided to move closer to my parents, who were living in Apex at the time. My brother, Seth, also eventually moved to the area, bringing all of my immediate family to the Triangle. Shortly after moving to the state, I was hired at Fearrington Village, first at the former market, now known as The Granary, and later at

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Fall 2017

Chatham Magazine

31

Q & A

The Fearrington House Restaurant as

a sous-chef. I knew pretty early that I wanted to open my own restaurant one day and after buying a house and moving to Pittsboro, that desire only intensified.

Susan In addition to attending

Chatham County’s public schools, my ties to the community extend to the business sector. My late father Henry L. White, Jr. worked for years as a salesman at Jones Department Store in downtown Siler City, while my mother Shirley, retired in 2000 as

Ultimately, we loved the idea of living and working in our own community and being able to contribute to our economy, financially and socially.

We are committed to supporting local farmers as much as we possibly can.

an assistant register of deeds with the county. After leaving Siler City and graduating from Campbell University with a degree in mass communication, I spent most of my career as a journalist, working for newspapers in Harnett County, Greenville, Winston-Salem and in Norfolk-Virginia Beach. In 2008, I was hired as a marketing writer and academic editor at the School of Social Work at UNC Chapel Hill, where I still work today. I pursued the position because I was eager for new challenges outside of journalism and because I wanted to be closer to my mother, who still lives in the same house where I grew up.

What prompted the decision to open a second location of The Root Cellar in Chatham Park?

Proudly Partnering with Organizations and Residents in Chatham County for 10 Years

Susan and I purchased Foster’s Market Chapel Hill [former name of The Root Cellar], we started talking about the idea of bringing a second location to Pittsboro. After we married in late 2014, we really started to ramp up those plans.

Ultimately, we loved the idea of living and working in our own community and being able to contribute to our economy, financially and socially. We are committed to supporting local farmers as much as we possibly can, and a lot of the food we serve is grown right here in our state and

SERVICES Planning Architecture Interior Design

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Chatham Magazine

Sera In January 2013, shortly after

Fall 2017

Q & A

in the Triangle. We also work hard to give back to our community by offering higher-paying wages and benefits and by financially supporting causes that we believe in.

Susan I think it’s also important

to note that over the years, our business has evolved into more than just a restaurant. It’s a place to build community – a comfortable gathering spot where friends and family can catch up over a great meal as well as celebrate birthdays, retirements, new motherhood, marriages and other life events.

How close are y’all to opening?

We’re aiming for an early-November opening – so soon!

What are your thoughts on Chatham Park? It’s a big change for the county.

Is it a welcome one for you?

Sera It is a big change, and we

know folks have various opinions about it, and we respect that. For us, Chatham Park offers a chance to grow our business and gives us the opportunity to contribute even more to a community that we love.

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Fall 2017

Chatham Magazine

33

Q & A

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Chatham Magazine

bringing The Root Cellar to Chatham?

Susan I’m excited about deepening

our roots, so to speak. But I’m also lucky to be married to someone who has such a passion for food, who really cares about where that food comes from, and who loves to share that passion with others. I think Chatham is in for a real treat and just hope as we work to support the community that the community will also support us.

Sera I’m excited that we’re finally

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to attract new residents or enough reasons to keep younger people living there. Pittsboro hasn’t faced the same struggles, but I think the town and Chatham County are at a crossroads, especially with so many communities growing around us.

I want more independently owned businesses like ours to have greater opportunities to thrive here in our own backyard.

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making this dream of ours a reality.

For so long, it didn’t seem like it was going to happen. We love Pittsboro, we’ve built our home here, and we think The Root Cellar will be a great fit for our community. CM

Fall Fashion

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ď ś

We shopped local boutiques for pieces to make your wardrobe pop this season

BY LAURA ZOLMAN K IR K

This purse is all hand done in cotton and linen, which gives it a really nice texture. The colors are on trend for fall: currant goes well with chocolate brown, which is coming back this season.

EmmaZunker Dovecote Style

ď ˇ

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Fall 2017



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z

{

 Kork-Ease Sherrill boot, $176 Sofia’s Boutique  Julie Vos Valencia choker, $265 SOUTH  Jamin Puech Frida purse, $394 Dovecote Style  T.ba tweed cape, $675 Julian’s  Donna Cassidy scarf, $30 The Joyful Jewel z El Naturalista leather pumps, $182 New Horizons Downtown { Paule Ka dress, $530 Fine Feathers

Fall 2017

Chatham Magazine

37

FA L L FA SHI ON

Deborah Viereck’s dresses don't wrinkle, and they can be dressed up or down. On warm days, slip it on with some strappy sandals and, as the cool days of fall arrive, pair it with boots.

Bridget Pemberton-Smith Cameron’s

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 Viereck dress, $125 Cameron’s  Loeffler Randall Quin slide, $395 Monkee’s of Chapel Hill  Rebecca Taylor Moto jacket, $950 Whilden  Eileen Fisher top, $79.95 Dina Porter  Susan Shaw handmade necklace, $96.25 Blue Hand Home z Clutch, $58 Peacock Alley 38

Chatham Magazine

Fall 2017

Chatham County Agriculture & Conference Center 1192 US Hwy 64 West Business, Pittsboro, NC CarolinaWomensShow@gmail.com www.carolinawomensshow.com 919.533.7430

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Chatham Magazine

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FA L L FA SHI ON

v  Moldavite and sterling silver ring, $69 The Crystal Garden  Joseph Ribkoff Bubble Hem jacket, $350 Night Gallery Branching Out  Little Man Originals catprint tote, $75 SallyMack Life Furnishings  DoF sneaker, $238 Uniquities  Coclico Joy boot, $430 Lark Home/Apparel

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w Dr. Annelise Hardin Specializing in dentistry for infants, children, adolescents and those with special needs

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Fall 2017

F A L L F A SH I O N

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Chatham Magazine

41

FA L L FA SHI ON

Each season [from Tea Collection] is based on a different country, and this dress is one of the first pieces from Scotland.

The animals, flora, materials are all inspired by that country.

Grace Naeger Glee Kids

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For kids! y 

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Chatham Magazine

Fall 2017

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Chatham Magazine

43

kids,

unplugged We asked Chathamites, “What do you do with your kids on the weekend?”

“Right on the Lee and Chatham County line, there’s a pebbly shoal perfect for wading in on a hot summer afternoon. It's under the Highway 42 bridge by the old Carbonton Dam on the Deep River. No fees, no wait, just cool running water.” – Don, Nicole, Niko (7) and Laxmi (5) Byrne

“Most of our weekends are spent here in Chatham. We love dining in local restaurants around the county, listening to live music or visiting the bakery for weekend treats. Our daughter, Remi, is a huge fan of dancing at the courthouse in the center of the traffic circle in Pittsboro. At one point when she was very young there was music playing, and now she wants to dance at the courthouse any night we are in town... Riley and Remi both love going to the Rock Ridge Park in Pittsboro where they most enjoy the zip line and running on the trails. When we aren’t out and about, we love hosting cookouts with our friends. Being surrounded by those we love and can enjoy life with is one of our favorite past times.” – Steve, Adrian, Remi (6) and Riley (11) Maynor PHOTO BY ASHLEY WEBSTER PHOTOGRAPHY

“We are an outdoorsy and athletic family. The Haw River feels like an extension of our backyard where we can hike, paddleboard, canoe, kayak, observe wildlife, explore and relax among the rocks and water of this natural wonder."– Kelly, Sean, Riley (15) and Reece (11) Butler

PHOTO BY MARTHA MANNING PHOTOGRAPHY

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“Growing up on the lakes in Kentucky and Ohio, moving to Pittsboro near Jordan Lake was an easy decision when relocating our family 18 years ago. Paddle boarding, tubing and kayaking and teaching our children to ski is how we spend most of our summer weekends. Mary Elsa is an avid kneeboarder. Tripp is a solemn water skier and takes advantage of the early morning, smooth-as-glass condition of Jordan Lake.” – Shana, Tom, Tripp (8) and Mary Elsa (10) O’Leary

“We LOVE getting ice cream from one of our favorite local spots, especially 501 [Pharmacy] and Breakaway [Cafe]!”– Heather, Jason, Preston (8), Novelle (5)

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and William (2) Lloyd Fall 2017

Chatham Magazine

45

headlights in the

moonlight

BY M A T T WH IT E | P H OTOGRAP H Y BY BRIANA BROU GH

A challenging trail near Briar Chapel beckons brave riders 46

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Fall 2017

I

n 30 minutes,

darkness will have fallen over the pine strawtrimmed lawns and neat sidewalks of the Briar Chapel neighborhood, but as Tamara Sanders sits in the back of her minivan, slipping on biking shoes, the sky is still a wash of red and purple and orange.

“It’s perfect tonight,” says Tamara. “No humidity. It’s almost cool.” Indeed, though the temperature peaked at 90 degrees earlier in the day, it will soon be in the mid-70s.

It’s 8 p.m. Showtime. Tamara, manager of The Clean Machine in Carrboro, and her boyfriend, Rob Noti, pull their mountain bikes from their van, as Andrew Farris, a lawyer who moonlights as a bike technician at REI, rolls up on his own bike.

The three are longtime members of Triangle Off-Road Cyclists, or TORC. The organization holds meet-ups for rides on and, through volunteers and donations, maintenance for, nearly all of the Triangle’s mountain bike trails, including Briar Chapel, Carolina North in Chapel Hill and Lake Crabtree in Cary.

Andrew, Tamara and Rob all lead rides for TORC, but have met tonight for one of the region’s most adventurous offerings: a headlamp-lit night ride around the neighborhood’s varied, sometimes treacherous, trail system.

“This is one of our more advanced rides,” says Andrew. “It’s Briar Chapel, which has some advanced terrain. And, of course, it’s night.” continued on page 50

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47

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BR I A R CHA P EL TR A IL S

By 8:15 p.m., it’s clear it will just be the three of them, and Andrew waves the group out of the parking lot. They glide past the neighborhood pool, then duck into a break in the tree line hidden near a playground. Instantly, the soft light of the remaining day is gone with only headlamps splitting the dark, trees and pebbled dirt rushing past the riders as they pedal deeper into the woods. Because the lights shine from just above the rider’s head, every detail – each stick, each root, each rock – is outlined in a shadow, like an image in a child’s color book.

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Before Briar Chapel became the sprawling subdivision set halfway between Pittsboro and Chapel Hill, it was a mecca for the region’s mountain bikers.

Much of the property that was once the Herndon family farm lay fallow for decades before work crews began cutting into its forest to make way for homes in the early 2000s. It was then, Andrew says, that TORC riders discovered it as a playground of varied, bikeable terrain. A dribbly brook called Pokeberry Creek divides the land into a series of hills and valleys, which in turn give way to a marsh that, today, marks the neighborhood’s entrance. There are smooth pine glades, bumpy rock gardens and twisting game trails that crisscross hidden creeks – all perfect for off-road biking. As the neighborhood began to take shape, TORC riders rode trucks with four-wheel-drive into the woods to reach the first trails.

Today, the 7-mile loop runs past backyards and dog parks. Bikers swoop down long hills near Woods Charter School, dodge through switchbacks and can even ride a sculpted ‘pump track’ known as the Herndon Loop near 15-501 in open

BR I A R CH A P E L TR A IL S

NIGHT RIDERS Tamara

Sander, Andrew Farris and Rob Noti.

ground below power lines.

Tamara and her companions ride for about 90 minutes, the lights on their helmets bobbing and winking through the trees, working easily as a team. All three are expert riders and their beefy, wide-set mountain bikes have roughly as much in common with a typical suburban road bike as a Humvee does a Camry. Over rough, rock-strewn terrain, they expertly spread out, then group back together on smoother sections.  Like all TORC rides, the night ride is open and friendly to newcomers, but it is no place for novices. On this night, keeping up with Tamara and her friends proved far too much for this local writer. For a while, I pedaled furiously, faster than I would normally ride during the day, but a pattern quickly emerged: every mile, they would wait for me to catch up and I’d keep up for a minute, my headlight mixing with theirs. Then I’d be in their dust, a thousand specs twirling in the beam.

But, soon enough, I was too far behind even for dust. As I pedaled on, I’d see occasional glowing sets of eyes in the woods – insects or, twice, deer – reflecting back at me, wondering, perhaps, why I was out here alone. CM

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rwellnessservices.com Fall 2017

Chatham Magazine

51

goes together like North Michigan Tart Cherry Preserves from Fiddlehead Farm

Corn Grit Sourdough Bread from Chicken Bridge Bakery

Currituck Chèvre Goat Cheese from Celebrity Dairy 52

Chatham Magazine

Fall 2017

Chatham Treat yourself to some local artisanal snacks

&

cheese

P H OT O B Y B RIANA B ROU GH

Aged Silk Hope Goat Cheese

Pecans

from Celebrity Dairy

from Sweetwater Pecan Orchard

Danish Seeded Rye Bread from Chicken Bridge Bakery

Cheddar-Style Goat Cheese from Dancing Doe Dairy Fall 2017

Chatham Magazine

53

Greg Lewis’ days are long between running Pittsboro Roadhouse and 39 West Catering, but he finds joy in cooking at home for his family, especially when improvising. See page 64 for his story.

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home cookin’ fresh from our neighbors’ kitchens

PHOTOGRAPHY BY BRIAN A BROU GH

T

here are a lot of great cooks around here, and we are showcasing seven of the best.

From a grill master, to a hand pie maven to a Culinary Institute of America-trained restaurant owner and a nutritionist-licensed mom, some of our community’s favorite home chefs share recipes and recollections. Plus, a few neighbors contribute go-to dishes for family get-togethers, barbecue competitions, potlucks and more.

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55

H O M E COOK S

mindful meals B Y DA N I E L T A Y L O R

PHO T O G R A P H Y B Y BRIANA BROUGH

Genevieve Cody is a busy mother of two – Luke is 5

and Noah is 2 – with one more on the way. She also 56

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Fall 2017

works from home for United Health Partners as a registered dietitian nutritionist (RDN), lactation counselor and private consultant. With family and work commitments filling her plate, the culture Genevieve promotes in her Briar Chapel household with husband Brendan is that of wholesome and easy-to-prepare meals that nourish high activity, but are also enjoyable.

HOM E C OOKS

Genevieve and sons Luke and Noah get messy in the kitchen, making her recipe for sweet potato hash (page 59).

Genevieve learned to cook from helping her mother around the age of 8. Growing up in Long Island during the ’80s often yielded a traditional meal of meat, potatoes and a vegetable. As Genevieve learned about nutrition, she began to broaden the traditional and incorporate more whole foods. She adopted a Mediterranean diet rich in vegetables, lean meats and olive oil.

She also swears by continuing to introduce new foods and vegetables to her young ones. “It takes 10 to 15 times of trying something new before children will accept [a food] and finally enjoy it,” says Genevieve.

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HOME COOKS

Genevieve’s Sweet Potato Hash “A favorite recipe for North Carolina sweet potatoes. Simple and gratifying.”

Serves 4

1 sweet potato, diced large 1 red onion, diced large 6 cloves garlic, whole 2 cups butternut squash, diced large 3 sage leaves 1 Tbsp. picked rosemary ½ tsp. cinnamon 2 Tbsp. local honey Sea salt Extra-virgin olive oil Heat oven to 400 F. Toss all ingredients in a large bowl, season to taste with sea salt and olive oil. Roast for 2530 minutes until golden brown. Serve as a side dish or as a meal on its own with raw arugula and poached eggs.

To combat the struggle to get a meal on the table in a hurry, Genevieve likes to have a handful of easy go-to meals that are also family-pleasing like a simple baked chicken dish with a yogurt honey mustard sauce or a simple warm salad of white beans, kale and sundried tomato.

Wholesome, nutritious food should be easy to achieve. “It’s easier than you think,” Genevieve says.

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southern musings

P H O T O G R A P H Y B Y BRIANA BROUGH

When asked what she enjoys most about cooking, Chris Elkins – who owned a hand pie business before becoming an account executive with the Chatham Magazine team – says, “The time spent with family sharing recipes, deciding on what we are going to try, prepping together, cooking the meal and then enjoying it.” Thus, she 60

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Chris serves up her tomato hand pies to husband Rod and friends Dan Deacon, Beth Deacon and Viki Pace-Smith.

usually finds herself cooking in her Governors Club kitchen for her grown children Taylor, Anna and Hanson, her husband Rod and friends like Beth Deacon, Dan Deacon, Viki Pace-Smith, Roland Smith, Mary Jo Rochelle, Dennis Rochelle and Lucinda Poole. When she is by herself, however, her go-to guilty pleasure is a dish from her childhood. “A banana and mayo sandwich with salt and pepper… I have to eat this when no one else is home. It grosses everyone out,” she laughs. – Laura Zolman Kirk

HOM E C OOKS

Chris’s Tomato Southern Hand Pie “Every culture has a hand pie. [In the South,] leftovers from last night’s dinner was put in biscuit dough or pie crust and folded over and baked for lunch the next day. I have had fun playing around with the concept making them for tailgates and parties. I love how easy they are to handle and walk around with. You literally can put anything in them. They freeze beautifully and can be pulled out for a weeknight dinner.”

For the pastry: 4 ½ cups all-purpose flour 2 Tbsp. sugar 2 ½ tsp. salt ½ tsp. baking powder 8 oz. cold cream cheese 3 sticks cold butter 3 Tbsp. apple cider vinegar 3 Tbsp. water

“Cooking was a big part of my life growing up. My grandmother, Hattie, owned a kindergarten. My greatgrandmother, Maw, prepared hot lunches every day – a meat, two sides and a homemade biscuit. I was always at her feet.

During the summers, we – my cousins and I – would sit under the shade of the pines and shell, snap and shuck – all kinds of beans (October beans, purple hull, green beans, crowder peas….. and corn by the truck loads), while the sound of the ice cream maker whirled on the back porch.

Then, the “putting up”(canning and freezing) would begin.

I remember when Elvis died … I was in the corn field pulling corn when we heard on the radio. I remember when Nixon was impeached, I was in kitchen boiling corn and cutting off the cob to freeze. We had a small TV in kitchen.

Both happened in August, by the way… I may be telling my age here, but, oh well!

My favorite memory is when my great-grandmother

Combine all flour, sugar, salt and baking powder in the bowl of a stand mixer and mix on low. Cube cream cheese and butter and add to dry ingredients.

Mix until it looks like yellow cornmeal with little chunks of butter. Add apple cider vinegar and water. (Depending on humidity, you may need to add more water.) Mix just until the dough comes together. Turn out onto counter and make two flat disks and wrap in plastic wrap. Refrigerate for at least 1 hour and up to a day.

For the filling: 3 medium-sized tomatoes, diced Kosher salt Pinch of sugar, optional Freshly cracked pepper, to taste Garlic powder, to taste 2 Tbsp. chopped fresh basil 1 small vidalia onion, chopped 1 cup Duke’s mayonnaise ½ tsp. hot sauce 2 cups freshly grated cheddar cheese recipe continued on following page

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H O ME CO O KS

would make her Smith Island Cakes (the ones with the tiny layers) on Wednesday and make us wait to eat it until after church on Sunday when all my extended family would gather on the back porch.

For my birthday this year, my daughter bought me a Smith Island Cake. Best present ever.�

Continued from previous page Place the diced tomatoes in a colander, salt, and leave to drain for 30 minutes up to an hour. Pat dry the tomatoes and place in a bowl. If desired, sprinkle a little sugar on the tomatoes. Season tomatoes to taste with black pepper and garlic powder.

Add chopped basil and onions.

In a small bowl, mix together the mayonnaise, hot sauce and cheese.

Mix with the tomatoes.

For the egg wash: 1 egg 1 Tbsp. heavy cream Freshly cracked black pepper, optional To assemble: Turn dough out onto a floured counter. Roll dough to Âź-inch thickness. Cut out 6-inch circles. Place a quarter cup of tomato filling onto a 6-inch dough circle. With a pastry brush, paint the outside of the circle with water, fold over and crimp with a fork.

To bake: Heat the oven to 400 F. Place the hand pies in the refrigerator while the oven preheats. Prepare egg wash by cracking egg and lightly beating it.

Then, add the heavy cream. With a pastry brush, add a thin layer of the egg wash to each pie adding freshly ground pepper, if desired, to top of the pies. Bake for 30 minutes, or until golden brown.

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H O M E COOK S

dinner, inspired

PH O T O G R A P H Y B Y BRIANA BROUGH

Pittsboro Roadhouse and 39 West Catering

President and Owner Greg Lewis started working in restaurants at the age of 13 as a busboy.

He worked his way through the kitchen and eventually graduated from The Culinary Institute of America in Hyde Park, New York. After graduation, he apprenticed under a German three-star Michelin Chef for five years, then became the executive chef at The Hotel Hershey 64

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in Pennsylvania. Eighteen years ago, North Carolina came calling and the family moved to Chatham County to join his wife Maria ParkerLewis’s family in the Triangle area. Now, Maria and Greg live in Silk Hope with daughters Angelina, 13, who attends Silk Hope Middle School, Adelena, 18, who attends Temple University in Pennsylvania and Arianna, 21, who attends Central Carolina Community College.

At home, Greg cooks what’s fresh and on hand. “I love to open the refrigerator, see what we have and create,” he says. His go-to weeknight dish is turkey tacos, and some of his favorite dishes include a barbecue turkey meatloaf and a fresh smoked whole chicken on the grill (recipe on following page). We asked him a few questions about his life in the kitchen. – Laura Zolman Kirk

HOM E C OOKS

OPPOSITE PAGE Arianna ParkerLewis, Maria Parker-Lewis, Greg Lewis and Angelina Parker-Lewis Skype in third daughter Adelena ParkerLewis who attends Temple University.

RIGHT Greg’s whole grilled chicken.

What do you enjoy about cooking?

Bringing family and friends together.

What do you like least about cooking?

Having three daughters, they on occasion will – out of nowhere – change what they like and do not like. After I have cooked it! All of a sudden, we are at dinner, and they announce they do not like that item any longer.

What is your favorite tool in your kitchen?

I love using knives and a very hot sauté pan. Many people do not know that if you heat the pan first, your cooking will be done in minutes and you will have a juicier, better-tasting finished product.

Favorite local ingredient?

Boxcarr Handmade Cheese from

Greg’s Whole-Grilled Chicken

“Goes great with grilled sweet potatoes and peaches!”

1 gallon water 1 cup salt 1 cup sugar 2 tsp. black pepper 1 chicken For the brine: Bring water, salt, sugar and black pepper to a boil. Let cool, then submerge entire chicken in brine and let sit 12 hours.

For the seasoning: Enough fresh herbs to fill the cavity loosely (Greg used rosemary, sage, basil and oregano) 4 fresh garlic cloves 1 tsp. salt (Greg likes to use an espresso-flavored salt) 1 tsp. black pepper Place herbs and garlic in chicken cavity and rub outside of chicken with salt and pepper.

To smoke: About 2 cups hickory and mesquite wood chips, soaked for 2 hours in water Brined and seasoned chicken Place 1 cup wood chips in a foil pan or aluminum pan with small holes punched in the bottom. Heat grill, then turn half of the grill off and place wood chips on side of grill that is on. Place the chicken on the side that is off. Close the lid to the grill. This is an indirect heat cooking method. When you see smoke coming out of the grill, turn the heat down to low and check to be sure your chips are only smoking and not burning.

Close lid and let cook for 45 minutes. If you have a thermostat on the grill, it should be between 400-500 F. After 45 minutes, add the final cup of wood chips on top of the original cup for additional smoke. The chicken should be crispy, well smoked and cooked through in about 1 ½ hours. Let rest 15 minutes before cutting.

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Pittsboro’s pitmaster

Bill Hall poses with his collection of meat smokers and grills.

B Y M O R G A N C A R T I E R WE STON PH O T O B Y N I N A ME RK LINA

Former Northwood High School football coach Bill Hall traces the beginnings of his barbecuing career to his time as a student at UNC-Wilmington. “One of the first things my college roommates and I bought was a gas grill,” he smiles. “Next came a charcoal grill, then another. It was a hobby that sort of evolved into a lifestyle.”

Today, Bill’s collection of meat smokers and grills, some the size of small cars, rest beyond a row of tall trees near Bill’s home on 15-501, waiting for the former teacher to give them their next assignment.

After graduating from UNC-W, the Southern Pines native made his way back to the Piedmont, and 66

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spent 28 years teaching and coaching sports at Northwood High School.

During the last 14 years of his tenure at Northwood, Bill also served as head coach of the football team.

Cooking and coaching went hand in hand in ways Bill didn’t realize until much later. “It all takes patience,” he says. Depending on the size and cut of meat, he might begin a smoke at 3 a.m. for a party to be held that evening, allowing it to cook for seven to nine hours. “The temperatures get quite high – almost 200 F – so it normally has to rest an hour or two before it can be served,” Bill says.

As the years went by, his smoking skills grew alongside his relationships with the Northwood community, and Bill soon found himself preparing food for school events, family gatherings and tailgates.

Though he has retired from Northwood, Bill still spends his days grilling, smoking and barbecuing, and he credits the success of his business, BH43 BBQ Sauces & Meat Catering, to those relationships he has built with his

HOME COOKS

Two Locations to Serve You – Siler City and Pittsboro Bill’s Pecan Wood Smoked Beef Brisket 12-14 lb. packer beef brisket ½ cup Stubb’s beef marinade, or another soy sauce-based marinade ¼ cup sea salt ¼ cup coarse black pepper Sprinkle of chili powder Sprinkle of cayenne pepper About 20-25 split pecan logs The night before you are going to smoke the packer beef brisket, trim the fat to a ¼-inch. Rub all sides of the brisket with a thin coat of a soy sauce-based marinade. Coat both sides of the brisket with sea salt and coarse black pepper. This coating should completely cover the entire brisket. Sprinkle lightly with chili powder and cayenne pepper. Place in a tin pan, cover with foil and let rest overnight in the refrigerator.

The next morning, get your smoker up to 275 F, using pecan wood.

Place brisket directly on the rack of the smoker keeping it as far from the smoke as you can. Place the brisket fat side up. All smokers are different, watch the heat and do not let it get over 300 F or below 250 F.

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After 4 hours, take the brisket off the smoker and wrap it in foil. (Not everyone wraps their brisket. I wrap mine to keep all of the juices in the meat.) Return it to the smoker, still fat side up, at 275 F. Depending on the size of the brisket, start checking the internal temperature of the meat after a total cooking time of 6 hours. Once the internal temp is 195-200 F, remove it from the smoker. Cover with a second layer of foil, wrap in a clean towel, and place the brisket in a clean cooler. Let the brisket rest for at least 1 hour.

After resting time, slice the brisket in ¼-inch slices, against the grain and enjoy!

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HOME COOKS

students and their families.

“That’s truly how the business was born. That, and the sauce,” he says, referring to the six varieties of wing and barbecue sauces BH43 offers.

“We started with the original, but my wife prefers things sweeter, so I had to do a sweet sauce too. Of course, now that’s our best seller.”

Bill’s barbecue style of choice is rooted in his Moore County upbringing: “Lexington, all the way.”

There’s also an extra hot version, as well as three wing sauces. Wife Kim Hall, also a retired teacher, says, “I’ve never been a barbecue fan, but I like his.”

In the coming months, Bill intends to expand the catering business and hopes to enter some wing and sauce competitions, too. As for the long term, the family, which includes daughter Jesse Mathias, a senior at NC State, as well as three cats and two dogs (all adopted from Chatham County Animal Shelter), will remain in Pittsboro, living in and serving delicious food to the community they love. Bill also plans to continue catering fundraising events at Northwood and donating the proceeds to the football team.

To those who think they have what it takes to become a pitmaster, Bill recommends perseverance. “Getting started can be expensive and feel like a huge process,” he says, “but don’t take shortcuts – take your time, do your research, and above all, have fun.”

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H O M E COOK S

The list of ingredients are long but the cake is easy to make. My childhood was spent growing up on a large apple farm in Boomer, located in the beautiful foothills of the North Carolina mountains. The perfect afternoon was walking into my mother’s house as she was pulling a warm raw apple cake out of the oven. One bite into the tasty cake, and I’m back on the farm enjoying the simpler childhood days of hearing the local news as we would ‘grade’ apples, smelling the hint of cooler temperatures and feeling the love of my family.”

Margaret Sturdivant’s Raw Apple Cake For the cake: 1 ½ cups flour 1 cup whole-wheat flour 1 tsp. baking soda 1 tsp. salt 2 tsp. baking powder 1 tsp. cinnamon 1 cup vegetable oil 1 ½ cups sugar ¼ cup molasses 2 eggs 2 tsp. vanilla 3 cups chopped raw apples (pink lady or gold rush) 1 cup chopped nuts (optional)

Heat oven to 350 F. Combine all dry ingredients in small bowl and set aside. Cream sugar, molasses and oil. Then add eggs and vanilla. Mix dry ingredients into sugar mixture. Batter will be very stiff. Fold in apples and nuts. Bake in a large 9x13 baking dish or in a bundt pan for 1 hour. Let cake cool.

For the glaze: ½ stick of butter ¾ cup brown sugar 1 tsp. vanilla 1/8 cup milk Bring all of these to a boil and drizzle over cooled cake.

Andrew Moore’s Grilled Sirloin with Lemon Parmesan Roasted Broccoli and Ginger Garlic Green Beans For the grilled sirloin: 4 8-10 oz. NY Strip Steaks Salt, to taste Black pepper, to taste 4 Tbsp. granulated garlic Allow steaks to sit out at room temperature for approximately 2 hours. Heat grill to 500 F. Just before grilling, season with salt, pepper and granulated garlic. Grill at 500 F for 4 minutes on each side. Take off the grill and and cover with aluminum foil allow to rest for 4 minutes before serving.

For the lemon Parmesan roasted broccoli: 4 small heads of broccoli 2 Tbsp. olive oil Salt, to taste Black pepper, to taste 2 cloves fresh garlic 1/4 cups grated Parmesan Juice from 1 lemon Heat oven to 350 F. Cut each head of broccoli into four smaller pieces. Toss in a bowl with olive oil, salt, pepper and minced garlic. Place on a sheet pan in the oven at 350 F for approximately 15 minutes. Try not to shake the

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Andrew is the owner and operator of Venable Bistro, B-Side Lounge, The Station, CrossTies Barbecue in Carrboro. He lives in Briar Chapel with his three boys, Jackson, 9; Wyatt, 7; and Eli, 4. pan so the broccoli crisps on the bottom. Remove from oven and sprinkle with parmesan and lemon juice.

For the ginger garlic green beans: 1/2 lb. green beans 2 Tbsp. minced ginger 2 Tbsp. minced garlic 1/2 cup soy sauce 2 Tbsp. butter Black pepper, to taste Bring a large pot of water to boil. Prepare a large bowl of ice water. Place the green beans in the boiling water for 2 minutes. Immediately place the beans in the ice water and stir to cool rapidly. Once the beans are cold, remove from the ice water and pat dry with a bowl. In a medium saucepan combine green beans, ginger, garlic, soy sauce and butter. Bring to a boil and adjust the flavor to taste.

The sauce is also great for dipping bread in.

Originally from Houston, Texas, Steve McDowell moved to Bynum with his family in 2012. He enjoys cooking, barbecuing and kayaking on the Haw. Although Texas style brisket is his specialty, Steve won the coveted Bynum Barbecue Best All-Around award for chicken, pork and ribs in 2015.

Steve McDowell’s Chicken & Sausage Étouffée (East Texas Style) 1 tsp. vegetable oil 1 lb. chicken boneless thighs, cut into bite-sized pieces 1 lb. andouille sausage, or other coarse sausage, sliced 8 oz. butter (1 stick) 1 medium onion, diced 3 celery stalks, diced 1 green bell pepper, seeded and diced 1 jalapeno pepper, seeded and diced 2 cloves of garlic, minced 1 ½ tsp. paprika 1 ½ tsp. black pepper 1 ½ tsp. dried thyme 1 ½ tsp. red pepper flakes 1 ½ tsp. cayenne pepper 2 tsp. salt 1/4 cup flour 4 cups chicken stock Heat oil in large pan on medium high heat. Brown the chicken pieces in the oil, about 3-4 minutes, then remove and set aside. Add the sausage to the pan, quickly brown, then set aside with the chicken. Heat 4 oz. of the butter in a large pot or dutch oven.

Once it melts, add in all of the vegetables and spices. Stir until the vegetables are become soft, about 3-4 minutes. Add the chicken and sausage into the pot with the vegetables.

Add the remaining 4 tsp. on butter.

Cook until the butter melts. Stir well.

Sprinkle the flour over the mixture in the pot, stirring as you go, so that all of the ingredients are well coated.

Add in the chicken stock, scraping the sides and bottom of pot as you go.

Bring the pot to a boil, then reduce to a simmer and let it cook for 20 minutes. The sauce should thicken as it simmers. Serve over rice and with the hot sauce of your choice. Texas Pete works well in our house!

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THE HAMM FAMILY Clockwise from left: Sadler Hamm, 8, Allison Andrews, Taylor Andrews, 1, Catherine Oldham, Audrey Jean ‘AJ’ Oldham, 5, Anderson Hamm, 6, Melissa Hamm, Elizabeth Hamm, David Hamm, Haley Andrews, 3, and Ellen Hamm.

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old school The Hamms have taught the students of Chatham County for more than 80 years

BY MATT WHITE | PHOTOGRAPHY BY BRIAN A BROU GH

E

very September, David and Ellen Hamm and their four daughters approach the changing season with a slightly out-ofplace holiday greeting.

“The first day of school is our ‘Happy New Year’,” says Catherine Oldham, the Hamms’ youngest daughter and a teacher and reading specialist at Pittsboro Elementary School, where she recently won 2016-2017 Teacher of the Year.

“It’s like spring, a new beginning,” says David. “Whatever your trials and tribulations – and all your accolades – from the previous year, you kind of start a clean slate in the new year. The vast majority of jobs out there are not like that.”

Every fall since 1979, children returning to school in Chatham have been greeted by at least one member of

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“WHATEVER YOUR TRIALS AND TRIBULATIONS – AND ALL YOUR ACCOLADES – FROM THE PREVIOUS YEAR, YOU KIND OF START A CLEAN SLATE IN THE NEW YEAR. THE VAST MAJORITY OF JOBS OUT THERE ARE NOT LIKE THAT.”

the Hamm family. David and Ellen started that year as elementary school teachers. As Ellen taught at Virginia Cross Elementary and then at North Chatham Elementary, David bounced from Pittsboro Elementary, to an assistant principal position at Siler City Elementary to principal positions at Bonlee Elementary and back to Pittsboro Elementary. Their four daughters grew up with teaching as the family business.

Today, both Catherine and her sister Elizabeth Hamm work at Pittsboro Elementary.

“During the summers, we would spend lots of time in the classroom with my mom, helping her get her classroom together,” says Catherine. “Or my dad would hire us to run the copier during the summer to make handbooks for the teachers.

He would pay us by taking us out to lunch or buying us a new board game at the end of the summer.”

David retired from active teaching in 2007 and has served on the Chatham County Schools Board of Education since. Ellen retired in 2009.

A third Hamm sister, Allison Andrews, spent four years as a teacher assistant at Perry Harrison Elementary before moving to the Chatham County Council on Aging – a job, says David, for which her time in the classroom was good preparation.

“I ask her, ‘how are things going,’” says David. “She says, ‘You think little petty things would happen between five-yearolds. The same things happen between 80-year-olds.’”

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As the number of teachers in the Hamm family grew, so did the school system they work in. In 2000, Chatham enrolled close to 7,000 students, according to North Carolina state records. In 2009, the number was just under 8,000. Last year, it was over 8,700.

“The problem is, you do not build

every year who move from nearby counties into Chatham with schools in mind.

“We’re the best kept secret,” David says. “We’re not Wake County, we’re not Chapel Hill, we’re pretty even keel.”

If you add it all up, the Hamm family has given more than 80 years to Chatham County classrooms, specifically. The senior Hamms are on 52 years and counting, including David’s time on the Board of Education. Catherine is in her 12th year

schools predicting the future, you build schools after you’re already in trouble,” says David. “You don’t go to the tax payer, ‘well, we think there’s a need.’ And that’s how we’re going to be behind.”

Still, says David, he meets parents

of teaching, Elizabeth is in her seventh as a teacher assistant, Allison worked for four years before switching to senior work and a fourth Hamm sister, Melissa, worked for six years in Chatham County Schools before moving to the AlamanceBurlington School System where she now serves as a lead teacher for formative assessment.

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FIVE T EA CHER S

“THE SCHOOLS PROVIDED MY LIVELIHOOD, MY RETIREMENT AND PUT ALL MY KIDS THROUGH SCHOOL. THAT’S WHY I FEEL AN OBLIGATION TO STAY INTERESTED AND KEEP WORKING [FOR THE SCHOOL SYSTEM].”

And this year, Chatham classrooms will see yet another family member: Catherine’s daughter Audrey Jean Oldham, 5, is a kindergartener at Pittsboro Elementary.

“We told her, ‘you’ll see granddaddy in the halls sometimes,’” says David, who will occasionally stop by schools to catch up with colleagues. “It’s going to be interesting to see how she responds.”

“You have to look at your future from a historical perspective,” says David. “The schools provided my livelihood, my retirement and put all my kids through school. That’s why I feel an obligation to stay interested and keep working [for the school system].” CM

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FIVE TE AC HE RS

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pet projects

BY LAURA ZOLMAN K IRK

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Tagging – and wagging – along with their owners, these dogs and cats know how to put in a full day’s work

PHOTO COURTESY WEDDINGS MAGAZINE

PHOTO COURTESY WEDDINGS MAGAZINE

Blooming Where Planted PHOTO BY ROBYN MANGRUM

“Most people are charmed with them,” Julie Williams says of Golden Retrievers Stella Rose and Harley, who “work every day that we are open,” at her flower shop Blossom Artistry on West Street. The dogs’ main duty is to greet customers who come into the shop, but “Stella Rose often sits in on bride/wedding meetings,” Julie says. When asked what it means to have her pups at the shop with her, Julie says it is, “peace of mind that they are okay and happy.”

“They are just so much a part of our lives that I can’t imagine them not being at my job,” she says.

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“Nahla made Pittsboro Feed her home over 10 years ago and hasn’t left since. She’s on staff seven days a week, 24 hours a day!” say owners Christine and David Miller who list Nahla’s duties as catching mice and testing out the cat foods sold at the store. “On an average day,” they say, “you will find her napping among the plants, pestering customers for belly rubs and reminding the staff that it’s time for supper.”

“Our customers, both young and old, ask where Nahla is located as soon as they walk in the door,” they add. “Kids enjoy searching among the plants, pumpkins or Christmas trees to give her as much loving as they can. Nahla secretly enjoys it, too.”

“We don’t know what we would do without [her],” Christine and David admit.

The

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PET S

Social Work

PHOTO BY HILLARY GRAVES PHOTOGRAPHY

“I feel fortunate that I can let her share her joy with a lot of people,” Samantha Birchard says of dog Thistle, who comes to work two-to-three days a week at Pittsboro Toys on Hillsboro Street.

“Toys and a puppy! What more do you want?” asks one of Samantha’s little customers.

“Thistle is the greeter,” Samantha says. “Since I rescued her as a 2-month-old puppy, she’s always been naturally social. She loves adults, children and babies. She’s also a great social media guru. Customers regularly post her pictures on Instagram and Facebook.”

“I can personally attest that Chathamites are tremendous animal-lovers,” Samantha says. “I think that says great things about us.”

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CHAPEL HILL

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P ETS

Something’s Furry at Fearrington There are many animals – cows, goats, chickens and donkeys – who make Fearrington Village their home, but Star the cat and Minnie the Border Collie have a very special place in the hearts of the staff.

“Star has been in the wedding office for 12 years now,” says Director of Weddings & Special Events Gilda McDaniel. After being dropped off in the gardens, “The gardeners started feeding and taming her, and I fell in love with her,” Gilda says. After a while, though, it was decided that Star needed to find another home base. The Potting Shed, now the Roost Beer Garden, wasn’t cutting it. “We found a fabulous home for her at a very nice horse farm down Manns Chapel Road,” Gilda says. “I took her over there, dropped her off and cried on my way home.” About a week later, however, Gilda came back to work after a long weekend to Star’s greeting. “She had made her way back here,” Gilda says. Star claimed her home. Now, you can find her sleeping about or roaming the gardens, always boasting a colorful bow for safety. “We love her,” Gilda says. “She works hard keeping us all happy! Wedding stress melts away when you hug Star!”

Tasked with herding the farm’s animals, Border Collie Minnie is Farmer Bob Strowd’s everyday partner. She enjoys keeping busy, “and riding in the back of my pickup truck,” Bob says. “Minnie is a true part of our Belted Barnyard at Fearrington!”

Antiques

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PHOTOS COURTESY FEARRINGTON VILLAGE

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Local Products 1921 Hadley Mill Rd Pittsboro, North Carolina (919) 642-0022 Fall 2017

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PET S

she is the greeter, child entertainer and overall spirit lifter!”

The Canine Cure An appointment at Back Solutions Chiropractic Center, PLLC with Mindy H. Bradshaw, DC, likely means a visit with Boxer Izzabelle, too. “She is the greeter, child entertainer and overall spirit lifter!” Mindy says. “Most people are pleasantly surprised and enjoy her excitement to see them… She’s a special girl, and I enjoy being able to have her with me all the time,” Mindy adds. “She’s just as much therapy for me as she is for the patients!” CM

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P E TS

PHOTOS BY ELIZABETH CONNER JONES OF RUBY LAINE PHOTOGRAPHY

• • • • •

CarolinaTigerRescue.org or call 919.542.4684 Located east of Pittsboro off Hwy 64

Facebook.com/ CarolinaTigerRescue

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sweet

sentiments Emma Skurnick sends illustrated love letters to subscribers

BY DORI DEJON G

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LOVE LE TTE RS

I

n her project Love Letters from a Small Town, illustrator Emma Skurnick combines original water color paintings and short stories written in the form of a letter, all inspired by the unique rural southern history and modern subtle charm of her home Bynum.

The community sits along the eastern side of Route 15-501 in Pittsboro and along the Haw River. Years ago, it was the home of a cotton mill and its workers, and, while the mill has long since burned down, the ruins of the old Bynum community still remain.

Known primarily for Clyde Jones’ worldfamous, hand-carved wooden critters, Bynum today is an active and close-knit neighborhood with its own identity.

Emma has taken scattered pieces of Bynum’s past and its present and turned them into not just art, but an eyewitness testimony to the untold stories that simmer beneath the overgrown weeds and trees in this part of the Chatham County countryside. As a resident of Bynum for 20 years now, Emma is just the right kind of person to tell these stories.

“I am using this letter-writing project both to return to the joy of sending people real, paper mail and as a way of honoring the love I feel for my tiny town of Bynum,” Emma says.

This is how Love Letters works: a person subscribes to the project through Emma’s website (EmmaSkurnick.com), receiving one letter per month, much like a magazine… only with a personal touch

PHOTO BY JAN BURGER

and not something one would ever want to throw into a recycling bin. The letter subscriptions are for six months or one year for only $5 a month. Each month, the subscriber receives a beautifully prepared envelope with a love letter inside. Each letter is addressed to the subscriber individually and signed

by Emma. The content of the letter includes a one-of-a-kind water color painting inspired by Bynum adorning

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LO V E L ET T ER S

the background of the letter. The letter itself is a neatly handwritten original piece. Currently, there are 75 subscribers to Love Letters from a Small Town, and the letters are now mailed to 15 states and Canada.

“I would like these letters to be a place to notice the changes as they occur and to celebrate what my friends and neighbors are creating – a new culture of small-town living,” says Emma.

“There is a unique Bynum ethos, created through the small, daily actions of living side by side. We celebrate holidays together. We hold the memory of neighbors passed. We welcome the next generation. In the ways that we encounter the small challenges and joys of town life – dog walking, fence building, river floods and birthdays – we work to actively create the community we hope to live in.” CM

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Love letter (left) and illustrations by Emma Skurnick.

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Restaurants, delis and bistros in Chatham County advertisers highlighted in boxes

Chapel Hill Southern Village

La Vita Dolce Café Pastries, sorbet, gelato. 610 Market St.; 919-968-1635; lavitadolcecafe.com Pazzo! Italian cuisine, takeout pizza.

700 Market St.; 919-929-9984; pazzo-restaurant.com Rasa Malaysia Authentic Malaysian dishes. 410 Market St.; 984-234-0256; rasamalaysiach.com The Town Hall Grill Sandwiches, steak, seafood. 410 Market St.; 919-960-8696; thetownhallgrill.com Weaver Street Market Hot bar and salad bar for breakfast, lunch and dinner. 716 Market St.; 919-929-2009; weaverstreetmarket.coop

Capp’s Pizzeria Artisan pizzas that are hand-crafted and wood-fired utilizing local ingredients. 79 Falling Springs Dr., Ste. 140; 919-240-4104; cappspizzeria.com

Village Pizza and Pasta A neighborhood pizza place serving up subs, calzones, pastas and salads, too. 11312 U.S. Hwy. 15-501, Ste. 300; 919-960-3232; villagepizzapasta.com

Town Hall Burger & Beer Gourmet burgers plus shared plates, tacos, wings and salads.

58 Chapelton Ct.; Ste. 140; 984-234-3504; townhallburgerandbeer.com

Pittsboro

Governors Village China Chef Chinese food to eat in or take out. 50120 Governors Dr.; 919-967-5553 Flair Restaurant & Wine Bar Highquality French-influenced American food, coffee, wine, beer and Sunday brunch.

50100 Governors Dr.; 919-967-9990; flairforfoodrestaurant.com

U.S. 15-501/ Fearrington Village Allen & Son Barbecue N.C. barbecue.

5650 U.S. 15-501; 919-542-2294; stubbsandsonbbq.com Carolina Brewery & Grill Pub-style fare made with local ingredients from places like Boxcarr Handmade Cheese and Lilly Den Farms. 120 Lowes Dr., Ste. 100; 919-545-2330; carolinabrewery.com/pittsboro

Tarantini Italian cuisine. 50160 Governors Dr.; 919-942-4240; tarantinirestaurant.com North Chatham Village/Cole Park Plaza

Briar Chapel 501 Pharmacy Scoops of Maple View Farm ice cream, plus malts and shakes. 98 Chapelton Ct., Ste. 300; 984-999-0501; 501rx.com Alberello Cafe & Market Florentine sandwiches, housemade pastas, from scratch desserts and more. 72 Chapelton Ct.; 984-234-3017; alberellonc.com Breakaway Cafe A casual “cycling-inspired” cafe serving breakfast, lunch, dinner and small plates, along with Counter Culture coffee, beer, wine and Maple View ice cream.

58 Chapelton Ct., Ste. 100; 984-234-3010; breakawaync.co 90

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Captain John’s Dockside Fish & Crab House American seafood dishes.

11550 U.S. 15-501 N.; 919-968-7955; captainjohnsdockside.com Marco’s Pizza Traditional Italian dishes and pizzas. 141 Chatham Downs, Ste. 201; 919-391-4090; marcos.com Moon Asian Bistro Asian fusion restaurant offering sushi, Chinese dishes like sweetand-sour chicken, Thai curry dishes, rice and noodles. 111 Knox Way., Ste. 100; 919-869-7894; moonasianbistroch.com Panda Garden Chinese dishes like chow mein and egg foo young, dine in or take out; 11312 U.S. Highway 15-501 S., Ste. 303; 919-960-8000; chapelhillpandagarden.com Guanajuato Mexican Restaurant Mexican dishes with vegetarian options; 11552 U.S. 15-501 N, Ste. 205; 919-929-8012; guanajuatomexicanrestaurant.net

The Fearrington Granary Small plates, burgers and grill options.

Fearrington Village Center; 919-542-2121; fearrington.com/granary

The Fearrington House Restaurant Fine-dining French cuisine offering a chef’s tasting menu.

Fearrington Village Center; 919-542-2121; fearrington.com/house

22 let it bee 41 why we’re here 68 the porches of chatham county 91 dining guide Summer 2017 vol. 1, no. 1

The Goat Paninis, cheeses and pastries.

Fearrington Village Center; 919-545-5717; fearrington.com/ the-goat New Japan Hibachi-style Japanese cooking, dine-in or carry-out. 90 Lowes Dr.; 919-542-4380

Are we the

South’s next

cool spot?

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Roost Beer Garden at Fearrington Village Wood-fired pizza, local brews and live music; 2000 Fearrington Village Center; 919-545-5717; fearrington.com/roost

East Street Bella Donna Classic Italian dishes like bruschetta, lasagna and spaghetti carbonara. 440 East St.; 919-545-0900; belladonnaitalianrestaurant.com China Inn Chinese dishes, dine-in or carry-out. 630 East St.; 919-545-0259 Greek Kouzina Made from scratch hummus, gyros, kebabs and more. 964 East St.; 919-542-9950; greekkouzina.com Hwy 55 Burgers, Shakes & Fries Burgers, Cheesesteaks and frozen custard.

987 East St.; 919-542-1312; hwy55.com/ locations/pittsboro John’s Italian Pizza Restaurant Pizzas, pastas, wraps, calzones and strombolis; 122 Sanford Rd.; 919-542-5027; johnspizzarestaurant.com San Felipe Mexican dishes including fajitas, burritos and combo plates.

630 East St.; 919-542-1008; sanfelipenc.com

CHATHAM PARKS

Lifelong residents Rick and Jessica Parks – with Campbell, 8, and Ruby, 6, in front of their Hillsboro Street home – are embracing our area’s changes while preserving the best of the past.

Your Tool to What’s Cool

FOR FREE! Pick up your copy of Chatham Magazine today!

Go to chathammagazinenc.com for a list of distribution locations.

chatham magazine 919-933-1551 • chathammagazinenc.com For advertising info, advertising@chathammagazinenc.com

Small B&B Cafe Farm to table breakfast and lunch; 219 East St.; 919-537-1909; smallbandbcafe.com Fall 2017

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D IN I N G GUI D E

West Street Al’s Diner Traditional American classics for breakfast, lunch and supper; 535 West St.; 919-542-5800; alsdiner.net Angelina’s Kitchen Seasonal dishes of the Greek and southwestern variety including gyros, rice bowls and family dinners for pick up. 23 Rectory St.; 919-545-5505; angelinaskitchenonline.com Pittsboro Roadhouse Hearty American fare like smoke gouda mac n’ cheese, plus burgers and salads. 39 West St.; 919-542-2432; pittsbororoadhouse.com

S&T’s Soda Shoppe Soda fountain, American fare. 85 Hillsboro St.; 919-545-0007; sandtsodashoppe.com Virlie’s Grill Breakfast, lunch and supper options like biscuits, salads, subs and barbecue. 58 Hillsboro St.; 919-542-0376; virliesgrill.com Oakleaf Daily changing, farm-to-table menu specializing in French and Italian cuisine.

Chatham Mills; 919-533-6303; oakleafnc.com Chatham Marketplace Buzz Cafe sandwiches, daily changing hot bar, sushi, salads and baked goods. Chatham Mills; 919-542-2643; chathammarketplace.coop Starrlight Mead Tastings of honey wines and honey.

Chatham Mills; 919-533-6314; starrlightmead.com

Hillsboro Street/Downtown Blue Dot Coffee Joe Van Gogh coffee, lattes, smoothies and pastries. 53 Hillsboro St.; 919-704-8064 Café Diem Carrboro Coffee Roasters coffee and espresso offerings, plus tea and alternative milk/sugar free options. 18B E. Salisbury St.; 919-704-4239; davenportscafediem.com The City Tap Hoagie and grilled sandwiches, plus classic bar snacks. 89 Hillsboro St.; 919-545-0562; thecitytap.com Elizabeth’s Pizza Pizzas, calzones, sandwiches, salads and pasta.

160 Hillsboro St.; 919-545-9292; elizabethspizzapittsboro.com The Modern Life Deli & Drinks Wood-fired pizza, salads, small plates and a full bar. 46 Sanford Rd.; 919-533-6883; themodernlifedeli.com The Phoenix Bakery Small-batch, seasonal baked goods like apple pie doughnuts, caramel pecan rolls, scones, cookies and specialty cakes. 84 Hillsboro St.; 919-542-4452; thephoenixbakerync.com

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119 Siler Crossing; 919-663-5555; elizabethspizzaofsilercity.com Johnson’s Drive In Burgers, hot dogs and fries on Highway 64 since 1946; 1520 E. 11th St. New China Inn Chinese dishes. Dinein or carry-out. 203 Chatham Sq.; 919-663-0889 San Felipe Mexican dishes including fajitas, burritos and combo plates. 102 Walmart Shopping Ctr.; 919-663-7333; sanfelipenc.com The Pickle Jar Cafe & Catering Fresh American classics with a twist; 3621 Silk Hope Rd.; 919-663-2757

news bites Flair for Food

Siler City

Bestfood Steakhouse and Cafeteria Southern comfort food; 220 E. 11th St.; 919-742-2475 (cafeteria), 919-742-6033 (steakhouse); bestfoodsilercity.com Brownie Lu’s Restaurant Southern comfort food for breakfast, lunch and dinner; 919 N. 2nd Ave.; 919-663-3913 Chris’ Drive-in Burgers, hot dogs and fries.

1329 N. 2nd Ave.; 919-663-2333 Courtyard Coffee and Soda Cafe Coffee, italian sodas, smoothies and bakery items.

223 N. Chatham Ave.; 919-663-2152 Dry Dock Seafood A variety of seafood dishes and daily specials. 408 N. 2nd Ave.; 919-742-2177; drydockseafood.com Hayley Bales Steakhouse Americanstyle salads, steaks, chicken and seafood. 220 E. 11th St.; 919-742-6033; hayleybalessteakhouse.letseat.at Elizabeth’s Pizza Pizzas, calzones, sandwiches, salads and pasta.

Elaine Lopes, owner of Tarantini in Governors Village, purchased Bean & Barrel and rebranded the former coffee shop to be Flair Restaurant & Wine Bar, focusing on French-influenced American offerings by executive chef Robert Warren including dishes like roasted chicken with dill buerre blanc and the duck a l’orange.

Pizza Party Marco’s Pizza opened their Chatham Downs Drive location in July.

Wine Winning Oakleaf restaurant was recently named one of Wine Spectator’s 2017 Restaurant Award winners, earning an Award of

DINING G UIDE

Excellence alongside The Fearrington House Restaurant which earned a Best of Award of Excellence.

Hot and New In an Eater blogpost noting the hottest new restaurants in North Carolina’s Research Triangle, food writer Andrea Weigl listed Alberello Cafe & Market in Briar Chapel, noting the Florentine sandwiches on house-baked bread (No. 1 and No. 7 are her favorites), the housemade pasta and seasonal soups and salads as dishes not to miss.

A Second Shack Chapel Hill’s Al’s Burger Shack – maker of award-winning burgers and fries – is set to open a new 1,500-square-foot branch in Southern Village soon. Expect more seating, an expanded menu (turkey burger, side salad and more delicious french fry options, plus beer on tap) and free parking.

Also Check Out These Area Restaurants Elements Cuisine combining classical and modern Asian and European cooking techniques; check out the wine bar with full menu next door.

2110 Environ Way, East 54 in Chapel Hill; 919-537-8780; elementsofchapelhill.com

Glasshalfull Mediterranean inspired food and wine; outdoor dining; all ABC permits.

106 S. Greensboro St., Carrboro; 919-967-9784; glasshalfull.net

Dinner and a Show The Inn at Celebrity Dairy and Phoenix Theater Company are pairing up to “A Christmas Carol” dinner theater show on December 17. If you can’t snag a seat (as it is limited), however, Celebrity Dairy offers a themed dinner every third Sunday of the month. Check out the offerings on eventbrite.com.

LOCAL FRESH FAMILY OWNED AND OPERATED

Chatham Chili Challenge The Boys & Girls Clubs of Central Carolina in Sanford will hold The Second Annual Chatham Chili Challenge Cook-Off at Welford Harris Ford dealership in Siler City. This event – held on October 7 – will is to help raise funds for the Wren Family Center Boys & Girls Club and will include entertainment, live music and a chili cookoff contest.

Comfort Catering Starting in September, Bear Creek-based Sweeties Southern & Vegan Catering will be Chatham Marketplace’s guest chef supplying their hot bar.

JOIN US.

FEATURING: SALADS • WOOD-FIRED PIZZA OLD SCHOOL DELI & SANDWICHES BURGERS • FULL BAR 12 BEERS ON TAP OUT DOOR PATIO DINING AND MUCH MORE!

WINNER

BEST

WWW.THEMODERNLIFEDELI.COM 919-533-6883

OF CHAPEL HILL

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engagements and

weddings

Ashley & Wilson B Y TI A NANJ APP AN

N

orthwood High School alum Laura Ashley and Ramseur-native Craig Wilson met when Craig was delivering oxygen to Laura’s

grandmother. Seven years later, Craig proposed to Laura in a barn he had outfitted with strung lights, a handmade mason jar chandelier and a vase full of sunflowers. In the pitch dark, Laura flipped on the light switch and turned around to see Craig on one knee asking her to marry him next to a handmade shadowbox with the words “Marry Me” lit up.

Laura responded with an enthusiastic, “yes.”

Laura and Craig’s big day is planned for October 28, 2018 at The Roost at Butler Farm in Staley. Laura’s parents Curtis and Rose Ashley of Pittsboro and Craig’s Del Ray and Rebecca Wilson of Ramseur, along with Chatham wedding party members Jenna Oldham, Casey Circle and TJ Oldham, will be there to celebrate. CM

Are you from Chatham County or do you live in Chatham County and want your wedding or engagement featured in our magazine?

EMAIL | LAURA@CHATHAMMAGAZINENC.COM

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ENGA GEMEN TS & WE DDING S

Martin & Robison

B Y CO NNI E J I N PHO TO GRA PHY BY AN N I E W ATTS P HO TO G R A P H Y

J

ust over two years ago, Pittsboro native Lauren Martin met Chance Robison on a blind date set up by longtime friends. Within four days of meeting, the couple took a leap of faith and went on a road trip from North Carolina to Wyoming, sealing their bond. After about a year of longdistance dating, Chance moved back to North Carolina and proposed at Holden Beach by Lauren’s childhood beach house.

The June 2017 wedding was held at Brown’s Chapel United Methodist Church and the reception at The Bradford, which the couple fell in love with because of its natural beauty. Lauren grew up attending church at Brown’s Chapel and the couple attends regularly now. As she says, “For us, it was important to get married in the church that has already given so much to us as a couple and continues to offer us support and encouragement throughout this new journey.”

Lauren walked down the aisle in her mother’s wedding dress, altered to fit the occasion. The couple was surrounded by friends and family, including Lauren’s parents Keith Martin and Teresa Martin of Pittsboro, and Chance’s parents Russell Robison and Robin Robison from Rock Springs, Wyoming. In addition, bridesmaids Ashton Scott, Alex Monteiro and KC Hart

and Lauren’s brother Clay Martin, all from the Chatham area, accompanied the couple on their big day.

Lauren, who is currently getting a graduate degree in school counseling at North Carolina Central University, and Chance, who formerly was in the Marine Corps and is currently pursuing a degree in accounting at Campbell University, plan to settle down in Pittsboro. CM Fall 2017

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BY N UM B R I D G E D IN N E R

table for 162 PHOTO B Y T I M LYT V I NE NKO

Chapel Hill’s Snap Pea Underground hosted a pop-up dinner on the Old Bynum Bridge in June, where 162 guests dined on 10 courses utilizing products from 28 local farms. CM

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