Chapel Hill Magazine - April 2015

READERS’ REMEMBRANCES OF DEAN SMITH 10

SUNDAY DINNER WITH THREE CHEFS 74

APRIL 2015

A LITTLE SOMETHING FOR PET LOVERS 52

CHAPELHILLMAGAZINE.COM

BICYCLES BUILT FOR FOUR The entire Pergolotti family gets around by bike. Anthony departs their Carrboro home and heads to work in downtown Durham.

His wife, Mackenzi, cycles to UNC’s campus. And 7-year-old Nightingale rides to school and to various activities, along with her grandmother, Phyllis Mastrocola.

Pedal

Pushers Grab a bike (or just use your two feet!) and explore your surroundings this spring

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CHAPELHILL April 2015 chapelhillmagazine.com S E N I O R V P, P U B L I S H I N G

Rory Kelly Gillis

rory@chapelhillmagazine.com V P, C O N T E N T

Andrea Griffith Cash

andrea@chapelhillmagazine.com C R E AT I V E D I R E C T O R

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S E N I O R A S S O C I AT E E D I T O R

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A S S I S TA N T E D I T O R

Jessica Stringer

ART DIRECTOR

Sally Scruggs

PHOTOGRAPHERS

Briana Brough Kristin Prelipp, KPO Photo GRAPHIC DESIGNER

Christy Wright

E D I T O R I A L A S S I S TA N T

Virginia Robinson INTERNS

Kayla Anderson Hannah Anderson-Baranger Kelly Archer Kaylee Brown Dree Deacon CONTRIBUTORS

Jessie Ammons, Jill Warren Lucas, Moreton Neal, Anthony Pergolotti, James Stefiuk, Emily Toth, Karla Towle ADVERTISING

Melissa Crane

melissa@chapelhillmagazine.com

Ellen Farber

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Kem Johnson

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Meg Kennedy

meg@chapelhillmagazine.com C O R P O R AT E

Dan Shannon President/CEO

danshannon@chapelhillmagazine.com

Ellen Shannon Vice President Amy Bell Business Manager Hannah Earnhardt Director of Production & Operations Grace Beason Events Coordinator Stephanie Randall Sales & Office Assistant Randy Bullock Distribution Chapel Hill Magazine is published 8 times per year 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 chapelhillmagazine.com

2014 BEST REGIONAL MAGAZINE (CONSUMER)

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April 2015 chapelhillmagazine.com

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L E T T E R S

T O

T H E

E D I T O R

YOU SAID IT Reader of the Month P a m

Home & Garden Issue

REJUVENATION RETAIL

N

WORTH AND GARDEN STORES THREE NEW HOME THANK YOU!) (YOUR HOUSE WILL BRIANA BROUGH

BY JESSICA STRINGER

PHOTOGRA PHY

Amy Caylor repurposes them into treasures and parts, transforming

NOT ALL KIDS GROW

CHECKI NG OUT.

Age 44

BY

Yellow Chair Market and refinishes old furniture

UP USING POWER TOOLS,

when I think about three siblings did. “Now but Amy Caylor and her With (supervised) all our fingers,” Amy says. it, I can’t believe we have ishing contractor dad and furniture-refin encouragement from their creative. She were given room to be mom, Amy and her siblings and then went on to table in middle school received her own drafting for different and spent years working earn her master’s in architecture Bay Area.

Valley and the San Francisco Silicon in firms architecture allowed her to route, she took jobs that When she went the freelance building. model like architecture aspects of focus on the more creative

to Boston, Amy her growing family’s move Between her projects and 1800s home. “As scraps in the barn of their tinkered with repurposing the house], I started working on [refinishing soon as we got there and old wood and selling out of old furniture and just started making things base in the New She grew a large customer it on Craigslist,” she says. namesake yellow tables, furniture and a England area, selling industrial that attracts me thing “The and vintage bazaars. chair at pop-up markets People … hand made had such a purpose before. is the fact that old stuff we can keep them and long, long enough that things, and they last so ramps are combined with says. In her hands, auto use them today,” Amy old apple baskets a hall table. She’s turned a piece of wood to become to certain drawn “I’m cast beautiful shadows. into pendant lights that else,” she already picture being something u things that I feel like I can the rustier, the better.” it comes to the dirtier, says. “Definitely when

area, After leaving the Boston a name where she had established to find happy for herself, Amy was customers in the “super supportive” Carrboro feel of Triangle. “I love the she says. people keeping it local,”

e.com March 2015 chapelhillmagazin

Neighborhood Governors Club

39

March 2015 38 chapelhillmagazine.com

Chair Woman I saw the piece in the magazine [March’s “Retail Rejuvenation”], and it’s so nice! Thanks so much! You did a great job, and I really appreciate it. Already had a couple people who came in today and said they saw the story! Pretty cool.

A m y C a y l o r Y e l l o w C h a i r

M a r k e t

In Good Taste Oh my, this is crazy [that my recipe is on the cover of Taste 2015: The Triangle’s Ultimate Food Guide]. Thank you so much. I didn’t expect this. Please make sure I get a copy; I’d like to show it to my kids. I’m honored to have my recipe on such a great magazine. I can’t thank you enough.

Featuring Recipes from 30+

Local Chefs!

The Triangle’s Ultimate Food Guide Presented by

durham magazine

&

CHAPELHILL M A G A Z I N E

J a m i l K a d o u r a M e d i t e r r a n e a n D e l i

C O N N E C T

W I T H

chapelhillmagazine.com April 2015

Family Members Husband Vince and children Cole, 10, Jackson, 9, and Vivian, 5.

Occupation I am an attorney by education, but I am currently a mom (driver, chef, coach, nurse and judge/jury).

How do you enjoy the great outdoors in and around Chapel Hill?

First, as a family, we spend most of our outdoor time right in our lovely community and country club, Governors Club!

We are so lucky to share these amazing facilities, pools, tennis courts, golf course and walking paths with each other and our dear friends. We also love those unique Chapel Hill experiences like Fridays on the Front Porch at The Carolina Inn, The Lumina’s Outdoor Movies on the Green at Southern Village and traveling around to all of the local pools supporting our kids and friends in the Chapel Hill Summer Swim League. (Go, SVGC Stingrays!)

U S

letters@chapelhillmagazine.com

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G u s t a f s o n

@chapelhillmag

chapelhillmag

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Here, the Sun Rises and Sets Over the Atlantic.

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L E T T E R

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C O N T E N T

MASTERING THE ART OF GRANDMOTHER’S COOKING

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THREE YEARS AGO, I COULDN’T have imagined dedicating several pages of Chapel Hill Magazine to Kinston.

But here I am, not only encouraging you to visit the burgeoning town (see “Worth the Drive,” page 42), but also imploring you to watch “A Chef’s Life.” Episodes are available on the show’s homepage.

As you probably know by now, “A Chef’s Life” follows Vivian Howard as she runs two restaurants in her hometown with her husband, Ben Knight, raises two small children, hangs out with her extended family and seeks to learn everything about eastern North Carolina food – from ramps to Muscadine wine. She asks her neighbors to show her how to break down a pig. She invites her mom to teach her how to make her late grandmother’s candied yams.

It’s a family-friendly show with lots of colorful local characters.

When my grandmother, Betty Griffith, visited me for several days over the summer, we binge-watched the first season of “A Chef’s Life.” (We also did plenty of sightseeing, but my grandmother wasn’t interested in going-going-going for hours on end every day. Neither was I, come to think of it.)

In between episodes, my grandmother put some green beans on the

stove that my father had sent down from his garden. Then, we really started channeling Vivian and her Kinston contingent.

You see, like so many people, when I think of my grandparents’ house in southern West Virginia, I mostly remember the scent of my grandmother’s cooking – her mashed potatoes, green beans, macaroni and cheese, and cabbage rolls.

My grandmother has all but stopped cooking. She recently downsized from that house she built with my grandfather in the 1960s and raised her two kids in.

She’s now in a retirement community, in an apartment.

Three meals a day are provided in the elegant dining room, so why prepare food herself?

But that day, she made her cabbage rolls with me by her side, assisting but also writing down every move she made, every tip she gave. I took pictures. I mailed the recipe to my parents, sister and cousins. Email wouldn’t do; I wanted to be sure this ended up in a kitchen binder, not lost in an overflowing inbox. Hopefully that recipe will continue to be passed down for generations. I can’t think back on that day without smiling, then reaching for the phone to call my dear grandmother.

Food traditions are important. Thank you, Vivian Howard, for reminding us all of that. CHM P.S. If you want the recipe, feel free to email me!

ANDREA GRIFFITH CASH T H E

C O V E R

P H O T O B Y K R I S T I N P R E L I P P , K P O P H O T O

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chapelhillmagazine.com April 2015

@andreagcash

andrea@chapelhillmagazine.com

APRIL C H A P E L H I L L M A G A Z I N E . C O M

FEATURES

10 Thanks for the Memories Readers share their personal photos with the late, great Coach Dean Smith.

35 Why I Bike

By Anthony Pergolotti An appreciation for our greenways, trails, country roads and bike lanes – and the exercise, fun, adventure and sense of community they offer.

40 The Golden Hour Chapel Hill’s perfect sunsetviewing spot.

42 Worth the Drive: Kinston How the sleepy town 100 miles east of us went from obscurity to national fame, and fast.

52 A Dog’s Purpose When Holly dons her therapy vest, she’s on the clock to provide emotional support to patients and families at UNC Hospitals.

56 In the Dog House The new Green Beagle Lodge was built with dogs and humans in mind. PLUS: Chapel Hill Magazine staffers brag about their pets.

V O L U M E

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N U M B E R

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62 In Full Bloom Stunning jewelry for this season of gorgeous blossoms.

66 How They Live: Into the Wood(lands) Steve and Joyce Winterbottom enjoy all the culture Chapel Hill and Carrboro have to offer, and then return home to a natural retreat.

74 Chefs at Home Sunday means family dinner – and quality down time – for chefs Michael Chuong of elements, James Clark of Carolina Crossroads and Brendan Cox of Oakleaf.

PEOPLE & PLACES

12 Taste’s BBQ, Beer and Bus Tour 14 Linda Butler’s 70th Birthday Party 15 Galloway Ridge’s Goat Parade Check Presentation 17 Carrboro’s Make Out on Main Street 18 The Carolina Inn’s 90th Anniversary Dinner 20 PTA Thrift Shop’s Second Hand Glam 21 Chapel Hill-Carrboro Chamber of Commerce’s Annual Meeting

IN EVERY ISSUE

4 Letters to the Editor 6 Letter from Our VP of Content 24 5 Events Not to Miss 29 Our Latest Obsessions 48 Adopt-A-Pet 84 Taste 94 Engagement 95 Weddings

THE COVER

Photo by Kristin Prelipp, KPO Photo

PAGE 66

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Thanks for the

MEMORIES READERS SHARE THEIR PERSONAL PHOTOS WITH THE L ATE, GREAT COACH DEAN SMITH

“This was taken the night Coach Smith was awarded The University Award, the highest honor bestowed by the greater University of North Carolina by the Board of Governors. Back then, I was the student member of the Board, so I was very fortunate to be there. This award is presented each year and is usually given out to two or three people. That night, Coach Smith was the only recipient. There were a lot of ‘big shots’ in the room that night, but they were all lined up just to get a minute with Coach Smith. On a separate note, my father played as a walk-on bench player on the freshman team for one season in the early ‘70s, far from a significant member of the UNC basketball family. Notwithstanding, Dad recalls bumping into Coach Smith twice, once 10 years later and another 20 years later. Both times Coach remembered him and even asked how I was doing by name, even though he and I had never met until this night in 1998.”

– Jeff Nieman, assistant district attorney for Orange County

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“I pulled this photo out of my attic the day Coach Smith died.

It was taken at Carolina Basketball Camp in June 1991. I was a cocky middle school kid with braces who was obsessed with playing basketball with my friends in the driveways, gyms and asphalt courts of Chapel Hill, so I didn’t understand then how The Carolina Way, the culture that Dean Smith built, shaped the character and rhythms of the town. Now I know I was a witness to greatness. Coach Smith’s passing reminds me how fortunate I was to grow up in Chapel Hill.”

– Hunter Lewis, editor-in-chief of the Birmingham-based Cooking Light and a 1996 graduate of Chapel Hill High School

“This was the year Coach Smith retired. Having grown up in Chapel Hill, with parents and uncles as alums, Alexander was thrilled to have an opportunity to attend basketball camp. Of course, the highlight was sitting with Coach Smith and having this photo taken. I remember thinking, ‘I hope he used the firm handshake I taught him!’”

- Susan Reda, mother of Alexander Elkins

“[This is] from 2003. My husband [Jon Player] was a waiter at Trilussa on Franklin Street while in grad school, and Dean Smith often came to pick up takeout. Coach Smith and the owner, Giovanni, had a special relationship. He would always come in and walk straight back to the kitchen.”

– Jennifer Player, director of development at Habitat for Humanity

“Though we didn’t meet in undergrad, [my wife Rebecca EdwardsPowell] and I both went to Carolina and were thrilled to be married at The Carolina Inn, among its history and

the fact that it’s in a town so close to our hearts. [Our wedding] day was a day that the Basketball Office was having a reception/halftime ceremony for all of the UNC members of the Naismith Memorial Basketball Hall of Fame. (We had no idea during wed-

their twins, Evan and Claire, are mem-

ding planning – just that we needed a TV in the foyer with the Carolina/ UVA game on at 2 p.m.!) They also had a private reception prior to the game, which happened around the time of our ceremony. Thus, James Worthy, Jerry Stackhouse and many more historical members of the Carolina Basketball family were just mingling in the lobby/cocktail area with our wedding guests, unbeknownst to us. After the ceremony, we walk out as a married couple toward the courtyard for photos and pass Coach Smith and Coach Guthridge. What you see is our first photograph as husband and wife. Seeing these two great gentlemen and having a photo made with them was just another diamond in a crown of a day, and the start of the rest of our lives together.”

bers of UNC’s Class of 2017.)

– Joey Powell, executive director

“This is my photo with Dean Smith at the Jimmy V Celebrity Golf [Classic]. I took the photo back the following year, and he autographed it for me. He was such a man of integrity and valued doing the right thing.”

”I met Coach Smith when he was signing autographs at a local business.

Although I am too young to remember watching him coach, it was still a great honor for me to meet one of Chapel Hill’s all-time heroes.”

– Eric Lineberger, risk manager in the

– Adam Glasser, 2011 graduate of

support services division at BB&T. (His

Carrboro High School and current

wife, Martha, is a 1983 UNC grad, and

UNC senior

at Me Fine Foundation Inc. April 2015 chapelhillmagazine.com

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HIGH ON THE HOG

PHOTOGRAPHY BY KARLA TOWLE

Guests at Taste’s BBQ, Beer and Bus Tour in March hopped on a Greenway Transit bus for an afternoon trip to three barbecue joints, where they enjoyed the quintessential North Carolina meal paired with local brews. Led by All About Beer Magazine Publisher Daniel Bradford, the first stop featured beer samples from Hillsborough’s Mystery Brewing Company and food from Hillsborough BBQ Company. Stop No. 2 was at The Original Q Shack, where beer from Top of the Hill was waiting. Finally, attendees arrived at The Pit for cue paired with Steel String Brewery beer. Bluegrass duo The Stickley Brothers performed at this final stop. Tickets to six Taste events (happening April 23-26) can be purchased at tastetheevent.com. CHM 12

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Erik Myers from Mystery Brewing and Daniel Bradford of All About Beer.

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Jeff Stewart, Linda Stewart, Molly Craven and Paul Craven, all from Durham.

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Jerry Trott and daughter Alison Trott from Durham enjoy beers at Mystery Brewing.

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Richard and Barbara Dickinson of Chapel Hill.

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TEA TIME

PHOTOGRAPHY BY ANDREA GRIFFITH CASH Linda Butler’s 70th birthday party at the Chapel Hill Country Club featured plenty of finger sandwiches,

scones and fascinators. It also doubled as a benefit for the SECU Family House. (Linda is on the board of the nonprofit that provides an affordable, safe and nurturing home away from home for seriously ill patients at UNC Hospitals and their family members.) Party guests were asked to fulfill the wish list of the house by bringing gift cards, food and supplies in lieu of birthday presents. CHM

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Dr. Moyra Kileff, Patty Hill and Angela Hill.

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Kay Johnson, Priscilla Hudson and Pam Grantham.

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Linda Butler and hostess Jean Neville.

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SENIORS HELPING SENIORS PHOTO BY ANDREA GRIFFITH CASH

Galloway Ridge Retirement Community recently presented a check for $13,650 to the Robert and Pearl Seymour Center. The money was raised during the first-ever Goat Parade, a public art installation and tour. Local artists painted life-size goat statues, which were auctioned off during a gala. The Goat Parade also generated funds for the Chatham County Council on Aging. CHM

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P L A C E S

Camilla Eubanks, Mary Jo Stone, Ann Holtzman, Commissioner Penny Rich, Myra Austin, Pat Richardson, Angie Lerner, Janice Tyler, Katherine Leith, Kathy Porter, Cydnee Sims and Lee Pavao.

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SEALED WITH A KISS PHOTOGRAPHY BY MEREDITH STERN

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On Valentine’s Day, the Town of Carrboro invited the public to gather at 300 East Main Street for Make Out on Main Street, a statement of love and affection in celebration of marriage equality. At exactly 2:14 p.m., the crowd participated in a unison kiss, flash mob-style. CHM

1 “Carrboro: Love starts here!”

2 Ali and Jeff Schon with kids Roland and Ruby.

3 Mayor Lydia Lavelle and her wife, Alicia Stemper.

4 Annette Stone and Wyatt Whitford.

5 Emily Gelblum and Meghan Fonseca with dog Buckley.

6 Lane Wurster and Tracey Tomlinson.

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HERE’S TO 90

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The chefs: Jimmy Reale, Brian Stapleton and James Clark.

PHOTOGRAPHY BY EMILY TOTH

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Rick Steinbacher with CHM’s Ellen and Dan Shannon.

The Carolina Inn is 90 years old. To celebrate, the

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landmark hosted a Commemorative Chefs’ Dinner.

Guests enjoyed a special four-course meal and wine pairings reflecting the restaurant’s world-class chefs and their culinary vision through the years. Executive Chef James Clark prepared a course, as did former chefs Brian Stapleton and Jimmy Reale. CHM

There’s only one

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Catherine Duncan, Gordon Merklein and The Carolina Inn’s Mark Sherburne.

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Jason Voelpel and The Carolina Inn’s Michelle Voelpel.

There is something for everyone!

Carrboro Recreation and Parks Department offers a variety of programs throughout the year, including summer camps, athletic leagues, youth, teen and adult classes, day trips, hikes, special events and festivals.

Shop the wildest variety of quality backyard bird feeding supplies.

Wild Bird Center at The Shops at Eastgate

1800 E Franklin St | 919.933.2030 | www.wildbird.com/chapelhill Hours: Mon-Fri 10-8 | Sat 10-6 | Sun 11-5

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chapelhillmagazine.com April 2015

“Like” us on Facebook at facebook.com/CarrboroRec

Register at the Carrboro Century Center Monday - Friday 8:30am-5:30pm www.carrbororec.org (919) 918-7364

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CHAPEL HILL’S FINEST

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PTA Thrift Shop director of operations Valecia Jones with daughter Michelle Harris.

SECOND HAND GLAM PHOTOGRAPHY BY KELLY ARCHER

The PTA Thrift Shop’s birthday celebration – Second Hand Glam – brought together parents, teachers and community members to celebrate with live music, food and prizes at the Hampton Inn & Suites in Carrboro. CHM

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Elizabeth Welsby thanks Eugene Farrar for a dance. Elizabeth and Eugene work together at Phillips Middle School and are both heavily involved in the PTA.

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Laura Van Sant with Claude Piercy.

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Tabitha Blackwell with Chela Tu.

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TAKING CARE OF BUSINESS PHOTOGRAPHY BY NICHOLAS C. JOHNSON

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The Chamber’s Aaron Nelson, Mayor Mark Kleinschmidt and Chris Barnes.

2 The Chapel Hill-Carrboro Chamber of Commerce hosted their annual meeting and honored Chapel Hill Mayor Mark Kleinschmidt and longtime Orange County sheriff Lindy Pendergrass with awards. After lunch and the keynote address, the 2014 Business of the Year Award finalists – including Al’s Burger Shack, The Carolina Inn and TABLE – were announced. The winners will be revealed at a new event in April. CHM

Superintendent Dr. Thomas Forcella and Dr. Magda Parvey of CHCCS.

April 2015 chapelhillmagazine.com

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EVENTS

NOT TO MISS

Shakori Hills Grassroots Festival

PHOTO BY JUAN CARLOS BRICENO

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The Tar Heel 10 Miler & 4 Mile Run

TASTE 2015

APRIL 18, 7:30AM

tastetheevent.com

tarheel10miler.com

This four-day celebration of our local food scene is presented by Chapel Hill Magazine and Durham Magazine. Kicking off with the Grand Taste Experience, the event also features a cider dinner, a burger competition, an artisan cocktail dinner and more. (For more information, see the next four pages.) A portion of proceeds will benefit the Durham Branch of the Food Bank of Central & Eastern N.C. Ticket prices vary.

Designed to showcase downtown and its surrounding historic neighborhoods, the race begins at the Bell Tower and ends at Kenan Stadium. Proceeds benefit the UNC Lineberger Comprehensive Cancer Center and Chapel Hill-Carrboro YMCA’s We Build People Campaign. Registration prices vary.

APRIL 23-26

APRIL 16-19

Spring for Literacy Luncheon

shakorihillsgrassroots.org

APRIL 23, 11AM-2PM

MAY 2, 11AM-4PM

Bring the whole family to celebrate music, dance, art and education. Enjoy more than 60 performances by groups including Paperhand Puppet Intervention, Big Fat Gap, Tea Cup Gin and more. Ticket prices vary.

chathamliteracy.org

chathamarts.org/clydefest-2015

The Chatham County Literacy Council will host acclaimed author Jill McCorkle, who will talk about her latest book and her inspirations.

Tickets are $50.

The outdoor children’s art festival at the Bynum Ballfield encourages creativity with hands-on arts activities, old-world carnival games, live music and food trucks. Tickets are $3-$7; children younger than 2 get in free. CHM

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ClydeFEST

Coming to Durham!

April 23-26 featuring

2011 James Beard Best Chef: Southeast, Andrea Reusing

2015 James Beard Semifinalist, Lionel Vatinet of La Farm Bakery

2015 James Beard Semifinalist, Foggy Ridge Cider

plus!

Food & Wine’s People’s Best New Chef 2014 (Southeast), Kim Floresca & Daniel Ryan of [ONE]

Head Judge of 2015 Barista & Latte Art Championships, Scott Conary of Carrboro Coffee Roasters

News & Observer Restaurant of the Year, Gocciolina

tastetheevent.com

Grand Taste Experience, 2014

Grand Taste Experience, 2014

BBQ, Beer and Bus Tour, 2015

Gospel Brunch, 2014

tastetheevent.com THANKS TO OUR SPONSORS

Proud supporter of the Durham branch of the Food Bank of Central & Eastern North Carolina.

Last year, we provided over 17,000 meals!

Follow us at @tastetheevent We’re posting daily updates!

Featuring more than

20 of the area’s best chefs!

T h u r s day

April 23 6:30 pm The Armory

(220 Foster Street, Durham) $95/ticket

tastetheevent.com VIP Reception Featuring Andrea Reusing of Lantern & The Durham

Buy a VIP package to gain access to our exclusive reception beforehand, hosted by James Beard winner Andrea Reusing!

Grand Taste Experience Acme Food & Beverage Co. Basan Bleu Olive Carolina Crossroads Durham Spirits Co. elements G2B Restaurant and Brewery Gocciolina

Guglhupf Bakery & Cafe Harvest 18 Herons at The Umstead Hummingbird Bakery Il Palio Ristorante Juju Asian Tapas + Bar La Farm Bakery Mad Hatter’s Cafe and Bakeshop

Mateo Matthew’s Chocolates [ONE] Oval Park Grille Primal Saladelia Cafe Watts Grocery

Beverages Authentique Vin

Brothers Vilgalys Spirits

Mystic Bourbon Liqueur

Bacco Selections

Carrboro Coffee Roasters fair-trade coffee roasted in Carrboro

Sam’s Bottle Shop beer, mead & cider

Brood Soda the only Durham soda maker coming in a variety of flavors

Empire Distributors 20 wines from all over the world

Entertainment Mint Julep Jazz Band

TOPO Organic Spirits vodka, gin and whiskey

a celebration of food & drink

April 23-26, 2015

apr

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apr

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VIP Reception

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The Annual Grand Taste Experience

with andrea reusing Buy one of our VIP packages to attend a reception, hosted by James Beard winner Andrea Reusing, prior to the Grand Taste Experience!

Foggy Ridge Cider Dinner Ricky Moore of Saltbox Seafood Joint and John Eisensmith of Six Plates prepare an elegant four-course dinner in the beautiful Sarah P. Duke Gardens paired with The New York Times “America’s Favorite Cider Award Winner,” (and 2015 James Beard semi-finalist) Foggy Ridge Cider. $110 + gratuity / ticket

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Roots of North Carolina Dinner Amy Tornquist of Watts Grocery and Marcie Cohen Ferris, author of The Edible South: The Power of Food and the Making of an American Region, tell the story of North Carolina’s food history. Enjoy a three-course meal with wine pairings from Piedmont Wine Imports. $85 + gratuity / ticket

Taste 40 of the best dishes and beverages this area has to offer at The Durham Armory.

Purchase VIP tickets to gain access to a reception beforehand that’s hosted by Andrea Reusing of Lantern and The Durham, coming soon. $95 / ticket

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Burger Smashdown The best burger makers in the Triangle – Buns, Al’s Burger Shack, Tyler’s Taproom, Only Burger and Mattie B’s Public House – face off at Fullsteam Brewery, which is providing the beer. Bring the whole family! $50 / adult $15 / children younger than 12

Artisan Cocktail Dinner Durham’s best bartenders – representing Bar Lusconi, Alley Twenty Six, Revolution, Piedmont and NanaSteak – pair creative cocktails with heavy hors d’oeuvres by Piedmont’s Ben Adams and Revolution’s Jim Anile. Plus: a DJ and dancing. $110 + gratuity / ticket

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L A T E S T

OBSESSIONS OUR EDITORS’ MOST RECENT FINDS WILL HAVE YOU HOOKED, TOO

”It really is about empowering women more than it is about working out,” founder Katie Corley says. “We want it to be fun and to be a community.”

BURSTS OF ENERGY

BY JESSIE AMMONS PHOTO BY SALLY SCRUGGS

F

or a fun fitness change of pace, try PopUp Workout – a high-energy, all-levels-welcome group fitness class. No membership required.

As its name implies, PopUp classes meet at various locations each week, including Chapel Hill Country Club, The Farm, Hope Valley Country Club and even an early morning class at Progression Climbing (“They were like, ‘Sure, we’re definitely not

using the space at 6 a.m.,’” founder Katie Corley says of that last one). You show up, pay $10 and take the class. Bring a yoga mat if you can, and the rest of the equipment is provided.

With no strings attached, I decided to pop in to a class. I arrived at Chapel Hill Country Club on a rainy Monday morning, greeted by a sign-in sheet flanked with two pink mason jars full of $10 bills. I tentatively chose a station over in the corner, which had a setup of two paper plates, a red resistance band, a green strength band and a pair of two-pound weights. (Two pounds! I can handle this!)

Before I had time to doubt myself, Katie

started blasting music and cueing cardio warm-up exercises – jumping jacks, running in place and the like. We quickly moved on to cardio-strength hybrid moves like pulsing lunges holding our weights and all sorts of planks with our feet on paper plates (all the better to slide them around). It was the kind of workout where you don’t really realize what’s happening and then – bam! – you’re dripping in sweat and muscles you forgot existed are shaking. (Two-pound weights have never felt so heavy.)

It’s all done to thumping, upbeat music – think Bruno Mars and Tupac – and Katie is a dream instructor, frequently encouraging members by name but also being that mix of enthusiastic and relentless, necessary to keep you from giving up. “I try to hit every muscle group in each class,” the longtime fitness and Pure Barre instructor says of the 60-minute class, which is never the same twice. “I want it to be the workout that you come to and then that’s it, you’re done for the day.” ► April 2015 chapelhillmagazine.com

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Katie has now brought on two other instructors, and they prioritize not just working every muscle group, but also lengthening them.

Maybe that’s why I almost doubted the workout I just had – I’m not used to feeling so relaxed and loose after such intense interval bursts.

(All doubt was quelled the next morning when I woke up, sore in that I-just-did-somethingawesome-for-my-body way.) What’s more, I felt like a million bucks all day. I’m no stranger to endorphins, but something about the PopUp mix left me clearheaded in a whole new way.

“It really is about empowering women more than it is about working out,” Katie says. “We want it to be fun and to be a community.”

PopUp has taken off in its year or so of existence, almost entirely via word of mouth. Weekly offerings include yoga and Pilates, and attendees can now purchase bulk class passes. “Some people still want to just show up and put $10 in the jar,” she says. “And that’s great. Come when you can! We’re always glad to have you.”

Check out popupworkout.com for class descriptions and the schedule.

PHOTO BY SALLY SCRUGGS

O U R

GAME ON If you’ve noticed the glittering lights that spell out “ARCADE” on the rooftop of The Baxter, you’re not alone. Since its opening on Graham Street in October, the bar and arcade has drawn a quarter-toting crowd split between folks hungry to reach their decades-old high score on Donkey Kong and others more familiar with Call of Duty than Q*Bert. It’s all thanks to Alex Joustra, Nick Stroud and brothers Joe and Danny Miller, who met while working together at Southern Rail. Imagined one night when they discussed what their own place would look like, they’ve now got one, decked out with video game memorabilia and a comic book-decoupaged bar top. The foursome relishes the hunt for all the original games and say one of the most satisfying parts of ownership is watching customers’ faces as they find a favorite game. Although it is a bar, The Baxter does open its doors on Sunday afternoons to all ages, since, the owners say, “It would be a shame if kids couldn’t have the same experiences.”

CHEERS TO 20 YEARS Today, craft breweries are cropping up all over our state, but, in 1995, when Robert Poitras founded the Carolina Brewery, the landscape was decidedly different. His was the fifth brewery in the state.

While the company has grown over the past two decades, its mission remains the same: to brew the highest-quality craft beer, made using only the best ingredients and

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techniques. That mission has earned them a gold medal at the Great American Beer Festival and more than a dozen medals at the World Beer Championships.

Celebrate the Carolina Brewery’s 20th anniversary by sipping on their new Anniversary Ale. Better yet, enjoy a pint of it after you run and/or walk in their 5K on April 11. The race will be followed by an anniversary party at the West Franklin Street location.

Go to carolinabrewery.com to register. CHM

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COUNTRY CLUB A JEWEL IN THE OAKS There’s no better place to be in Chapel Hill The sporting life at Chapel Hill Country Club has everything you could imagine. There is no better place to be in Chapel Hill, from the 18-hole championship golf course to the state-of-the-art professional tennis program.

DEEP AND DIVERSE

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he club began in 1922 on land granted by Dr. William C. Coker on the edge of the UNC campus as a 6-hole course and a tennis court. The very first 123 members helped to create the course and

later added a clubhouse. The club moved to its current location in The Oaks in 1978 to accommodate the need for a much larger clubhouse, 18-hole course, extensive tennis facilities and a beautiful pool. The club has maintained its deep roots while growing in harmony with Chapel Hill’s diverse community. In all that the past 93 years have presented, the timeless games of golf and tennis have brought solace and a friendly escape to members of the Chapel Hill Country Club. Today’s programs and facilities would make

the club’s forefathers exceedingly proud.

The golf course was redesigned in 1999 by John LaFoy and perpetually receives detailed attention to maintain its freshness. Golf enthusiasts enjoy the variety of challenges provided by each fairway as well as great tranquility just minutes from the center of town.

PGA Professional Rick Brannon has directed the golf program since 1983. The staff also includes Sally Austin, LPGA Class A Teaching Professional, who helped start the Women’s Golf program at UNC

To learn more about Chapel Hill Country Club, visit www.chapelhillcountryclub.com or call (919) 967-8201 to schedule a tour and meet our Pros.

A D V E R T I S E M E N T

and later returned to coach the team in 1993. Sally came to the club in 2009.

Sally is a Tar Heel born and bred, and can frequently be found working with members on the practice facilities and course. First Assistant Evan Lease joined the Chapel Hill Country Club team in 2014. Evan leads a growing youth golf program, and can often be seen with a following of tiny club wielding children smiling, giggling and joyously discovering the many aspects of the game.

AWARD-WINNING STROKES

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he tennis program and facilities at Chapel Hill Country Club are among the best in the state, with ten clay courts, four hard courts, and four certified tennis professionals on staff.

There are a variety of tennis leagues and clinics available for all ages and all levels. This past year, Chapel Hill Country Club had 6 Junior Teams in the USTA Junior Team Tennis Championship, ages 6 to 14 years, with a combined total of 70 juniors competing. The 10 and under Intermediate Junior Tennis Team won the 2014

State Championship. All Chapel Hill Country Club coaches were present at the competition to coach and support their players. Lindsay Benton, Mic Wallace, Jarrod Randle and Jaime Montalvo coach their students to be the best they can be in every way possible. They regularly attend junior tournaments, USTA Adult leagues, high school and middle school matches.

The professional tennis staff at Chapel Hill Country Club is one of a kind and is literally bursting with awards and recognitions.

Director of Tennis for over 20 years, Lindsay Benton recently earned the 2014 USPTA NC Tennis Director of the Year award. Additionally, the Chapel Hill Country Club tennis staff has welcomed a new Head Tennis Teaching Professional, Mic Wallace. Wallace has over 10 years of experience as a Head Tennis Professional in country club and private clubs, and an extensive list of accolades.

Between the caring professional staff that will always go above and beyond for their players and the state of the art facilities available at Chapel Hill Country Club, the tennis program is truly unmatched.

To learn more about Chapel Hill Country Club, visit www.chapelhillcountryclub.com or call (919) 967-8201 to schedule a tour and meet our Pros.

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G U I D E

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C H A P E L

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C A R R B O R O

The Great

OUT DOORS PHOTOGRAPHY BY KRISTIN PRELIPP, KPO PHOTO

WHY I BIKE AN APPRECIATION FOR OUR GREENWAYS, TRAILS, COUNTRY ROADS AND BIKE L ANES – AND THE EXERCISE, FUN, ADVENTURE AND SENSE OF COMMUNIT Y THEY OFFER

I

BY ANTHONY PERGOLOT TI

I MOVED HERE FROM

New York City in 2007. As a cyclist in the Big Apple – pre-Bloomberg facilities – I’ve been doored, righthooked, left-hooked, struck by a pedestrian and have struck a pedestrian. The first thing I noticed upon arriving in Carrboro was the large bike lanes and amount of cycling signage in town. I knew something good was happening, and that led to an ever-expanding enjoyment and appreciation for the great cycling opportunities we have here. (Yes, there are also improvements needed, but that’s another story.) We moved to be close to my mom, but I quickly fell in love with Carrboro from the moment I pedaled down the street.  April 2015 chapelhillmagazine.com

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I cycle for many reasons – exercise, fun, adventure, community.

Having the ability to go for a road bike ride on spectacular country roads or mountain bike for miles directly from downtown Carrboro is something extremely unique to this area. I love to see so many people outside enjoying the outdoors on bicycles. Look out Weaver Street Market’s window on any given day, and you’ll spot club riders, mountain bikers, families on bikes, folks touring through Carrboro and commuters on their way to work or school. I work for the City of Durham, in downtown Durham. I commute by bike and ride the TTA bus on the way home each day. For me, it’s a perfect way to exercise daily and have quiet time on the bus home to finish up work. I typically ride on a bike route a friend of mine put together that leverages greenways, the American Tobacco Trail and some off-road trails. Unfortunately, part of the off-road section was recently closed to all but duck hunters, a decision we are working to change. My backup route is Erwin Road – faster, but not as much fun (or as safe). I love the feeling of exercising before work and the ability to clear my head or plan my day while peddling. It’s great to run into many commuters on the way and exchange smiles of mutual enjoyment.

WHEELS TURNING y whole family cycles. My wife, Mackenzi, found cycling to get her to UNC’s campus faster and more easily than walking or taking the bus. My 7-year-old daughter Nightingale bikes to school and to

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after-school activities, along with her grandmother, Phyllis Mastrocola (“Mimi”).

We ride as a family around town, on the trails and on the country roads outside of town. Nightingale has preferred riding ever since she was 2 years old on her push bike. (“It’s faster than walking – and more fun, Daddy!”) Having safe places for kids of all ages to cycle outside is something I’ll always support. We are currently working with the town on including some bike facilities at Martin Luther King Jr. Park in Carrboro – thanks to Tamara Sanders and many others

for all of their hard work on this.

Upon relocating, I decided to try to learn more about the community and “get involved.” I sort of fell into volunteering for the town’s transportation advisory board. This experience enabled me to meet a great group of passionate folks and learn a ton about the history and future of Carrboro’s transportation plans and challenges. Heidi Perov, Charlie Hileman, Seth LaJeunesse, Virginia Thompson Guidry, Tod Andrews, Jeff Brubaker, Eric Allman, Tom Ed White and many others

I N S I D E R ’ S

G U I D E

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April 2015 chapelhillmagazine.com

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have helped to continue the town’s history of passion, expertise and vision – everything that’s led to Carrboro growing to a Silver Level Bicycle Friendly Community, with Gold in our sights! Through this experience, I helped where I could, creating the Carrboro Bicycle Coalition with a great group of folks to lend an “official” advocacy voice to the cycling community in Carrboro. Working with the CBC and the town enabled me to meet all the great cycling organizations – incredibly skilled bike shop employees and owners at The Bicycle Chain/Clean Machine and Back Alley Bikes, the Carolina Tarwheels, TORC and the Recyclery. Once the CBC was up and running, I was given the opportunity to help Kevin Hicks run Triangle Bikeworks/Spoke’n Revolutions, a nonprofit focused on leveraging all the benefits of cycling to support and improve the lives of youth and teens in the Triangle.

This is what makes cycling so special here – the network of passionate people supporting the town and each other in an activity so simple, yet so powerful. Riding around town gives you the ability to easily stop and talk to people when getting from point A to point B, which helps further the feeling of community in a small town doing big things.

HAPPY TRAILS ’ve been cycling on dirt trails since I was on a BMX bike in the ‘80s. Due to the constraints of time, space and access in New York City, there was a bit of a hiatus that thankfully ended the minute we moved to Carrboro. The forest is an incredibly special resource for all uses. The ability to ride from downtown, have lunch in Carrboro and then continue to trails in other parts of town (Briar Chapel and others) enables cyclists to string together a whole day of riding or a quick hour of fun.

Not many downtowns in the Triangle or in

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“Riding around town gives you the ability to easily stop and talk to people when getting from point A to point B,” Anthony says, “which helps further the feeling of community in a small town doing big things.”

the country can offer this, and I thank the trail builders for this gift. With collaboration and new building techniques, I hope these trails and forests will be available for all users for a very long time. Within an hour’s drive (most within 30 minutes), there are more than 10 trail systems to drive to and check out other options. For an area without mountains, that’s incredible.

This area is also great for touring. With relaxing country roads, greenways and many camping and hotel options, touring the state is a breeze and a blast. Even shorter overnight tours are gaining popularity with folks cycling to Jordan Lake, Falls Lake, Eno River Park and other areas nearby; you can cycle, camp overnight and be back, all in a weekend. Another great perk of being

in North Carolina is you can bring bicycles (without boxing them up) on Amtrak on the Piedmont line. For a fun day trip, we have taken the train early in the morning from Durham to western parts of the state and ridden back. Once, we were stuck in a snowstorm in Liberty in December – and, by accident, rode in their Christmas Parade!

Through Triangle Bikeworks/Spoke’n Revolutions, we will be cycling with high schoolers from Carrboro to Wilmington and down to St. Augustine, Florida, through the Gullah Geechee corridor.

There are so many ways to spend a day cycling. So many roads – paved, gravel and dirt – to explore in this area. Getting to the same destination twice can feel like a totally new adventure. Just try a new route. CHM

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Anthony’s Favorite Rides • • • •

•

On a beautiful day, head out to Dairyland Road for a treat at Maple View Farm or to Saxapahaw.

Go mountain biking in Carolina North Forest. Starting from the parking lot off Seawell School Road, get lost for as long as you like on the airport or school sides.

A fun family ride idea: Ride from Carrboro to Fridays on the Front Porch at The Carolina Inn. It’s flat and easy, with bike lanes/greenways the whole way.

The good thing about an overnight is that it can be done without too much gear – and if you have a few folks, you can share the load! Start with breakfast at Weaver Street Market in Carrboro, and then head to lunch in Pittsboro.

From there, grab an easily packable dinner and breakfast at Chatham Marketplace and head out to Jordan Lake for camping! The lake can get busy in the summer, so you may want to make reservations (at least 24 hours before).

There are some serious hills in this route, so if you are worried about your legs to start, you may want to map an alternate path based on elevation. (You can also string together a route on the American Tobacco Trail if riding with kids!) Head back to town on Sunday and celebrate those hills with a drink, lunch or dinner in Carrboro or Chapel Hill.

Here’s a great train tour route: Take the Amtrak Piedmont line from the Durham station (you can ride there or take the TTA bus). Enjoy a relaxing ride (bring cards!) and then stop for breakfast when you arrive. Now, find your way home! Always a fun adventure.

IF YOU NEED HELP GETTING STARTED CYCLING IN THE AREA, REACH OUT: ANTHONY.PERGOLOTTI@GMAIL.COM, BIKECARRBORO.COM OR BIKECHAPELHILL.COM.

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GOLDEN

CHAPEL HILL’S PERFECT SUNSET-VIEWING SPOT

BY JESSIE AMMONS PHOTO BY KRISTIN PRELIPP, KPO PHOTO

I HAVE VERY FEW complaints about living in Chapel Hill.

Within a 10-minute walk of my historic downtown home, I can see an art exhibition, enjoy a top-notch meal (or a pretty great cheap bite), sip a local craft brew, catch a theatrical performance or a concert, listen to an academic lecture, shop the farmers’ market and find just about any gift I could possibly need.

But here’s the thing: I’m nestled at the bottom of the hill, surrounded by magnolia trees. So is most of town. Which brings me to 40

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my complaint: Where do you go to watch the sun set?

I’ve been on a quest for years to find the perfect spot. Sure, there’s the famed Top of the Hill patio and the lucky few westwardfacing porches in Greenbridge, 140 West and The Courtyard. But I want a tried-andtrue place, a backdrop for a ritual. And I want to really see the sunset in all its glory, not just

a few orangey-red hues casting a picturesque glow on stoplights. (Although it’s pretty remarkable how much more appealing an evening commute through downtown can be!)

At long last, I’ve found it: Merritt’s Pasture. You’ve seen it – a roughly 32-acre plot of land on the east side of 15-501, which is to the right as you cross over the James

WHERE ELSE CAN YOU VIEW A MAGNIFICENT SUNSET IN CHAPEL HILL/CARRBORO? TWEET AT US (@CHAPELHILLMAG) USING #CHAPELHILLSUNSET!

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Taylor Bridge heading into Chapel Hill.

For years, it’s been maintained as a pasture and quietly owned by the Town of Chapel Hill. Residents in and around Morgan Creek have long used the pasture as a sort of private park, but it’s always been tricky to access without cutting through a backyard or two.

Last year, the Morgan Creek Trail greenway was completed, linking paths in Southern Village to paths near Scroggs Elementary, all the way to the pasture.

Now there’s a parking lot, paved trails and two brand-new pedestrian bridges en route to the pasture; it’s quickly become a favorite for runners and bikers alike, as you can easily create a six-plus-mile route out of all the greenway trails.

Back to my quest, though, and the sunset. Accessing the Morgan Creek Trail parking lot closest to the pasture can be a bit tricky. If you’re merging onto Highway 54 toward Carrboro from South Columbia Street (aka from campus), you take the first left-hand turn and do a U-turn, and the lot is the first thing you’ll see on your right. If you’re traveling down 54 toward Chapel Hill, you’ll see a parking lot entrance on your right before you see the exit for Columbia Street/15-501/Chapel Hill.

There’s new, clear signage for the Morgan Creek Trail; once you get yourself to the right vicinity, you won’t miss the turn!

From the lot, it’s just under a mile down a wide paved trail to the pasture. You will be flanked by bikers, runners, dog-walkers, strollers and all sorts of other active Chapel Hillians, so prepare yourself for some hustle-bustle, in the most encouraging of ways. Once you reach the pasture, though, things simmer down. Bikes are not allowed (bike racks are provided) and the wide paved trail gives way to a narrow, naturally maintained footpath. It really is a pasture, and that quiet spirit has been maintained.

Walking the pasture’s perimeter will

be about a mile-long walk, meant more for peaceful strolls than marathon training. I encourage you, however, to veer left not long after entering the grassy plot. There’s a narrow little route evidently less-traveled, and it goes straight up a steep hill in the middle of the pasture. At the top is a single tree and a bench – and that’s the spot. From there, you have an unobstructed view of the sky, and, boy, are the sunsets glorious.

G U I D E

Be sure to note that from November through February, the greenway is open from 7 a.m. to 6:30 p.m. and from March through October, 6 a.m. to 9 p.m. That includes the golden hour for the vast majority of the year!

So there you have it. Within five minutes of my downtown, downhill home, there is, indeed, a panoramic sunset vista. This place might be perfect after all. CHM

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April 2015 chapelhillmagazine.com

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WORTH

THE DRIVE

KINSTON KINETICS HOW THE SLEEPY TOWN 100 MILES EAST OF US WENT FROM OBSCURIT Y TO NATIONAL FAME, AND FAST

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BY ANDREA GRIFFITH CASH

I WAS AN EARLY ADOPTER OF ”A CHEF’S LIFE,”

and since the first episode, I have urged virtually everyone I know to watch. It’s educational and charming. It’s part “Andy Griffith” in its depiction of smalltown North Carolina and local characters. (Sometimes included are people and places I know, like Colleen Minton of TerraVita, Maple View Farm, Ben and Karen Barker of Magnolia Grill and Bill Smith of Crook’s Corner.) It’s part Food Network programming during segments when star and chef Vivian Howard shows the audience how to make tomato pie or her mother’s chicken and rice. And it’s part reality TV, although that description has negative connotations that don’t apply. Trust me: There are no flipped tables or strings of bleeped curse words. It’s also Southern television, without the stereotypes, a la “Duck Dynasty” or “Here Comes Honey Boo Boo.” u

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Vivian Howard’s Chef & the Farmer is known for its “Pimp My Grits” section of the menu. She also made the cheese ball stylish again by featuring it on her show. At her new Boiler Room Oyster Bar, she focuses on more casual fare, including burgers, cheese fries and banana pudding.

CENTER Farmer Warren Brothers appears frequently on Vivian’s show.

He is now a bed-and-breakfast proprietor, too, accommodating some of the out-of-towners who are flocking to Kinston.

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PHOTOS BY JOSH WOLL

PHOTO BY JEREMY LANGE

W O R T H

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D R I V E

On a recent Saturday, my fandom reached such a level that my husband and I trekked to Kinston. Our very long day trip included, of course, dinner at Vivian’s Chef & the Farmer. She wasn’t there that night, but I was pretty much geeking out at the sight of her staff, all familiar faces from the show.

I can relate to Vivian. I’m not a chef; on the contrary, I don’t even do much home cooking. But when she fights back tears over an imperfect dinner service or worries about what could go wrong during an out-of-town food event she’s headlining or has to calm her nerves when a bigwig guest enters her dining room, I see myself in her. I think we all can. She’s constantly trying to do too much, please too many, push herself too hard.

For all her frets and fears, she’s doing quite well. And that may be the understatement of the year.

The thirtysomething is a James Beard semifinalist for Best Chef: Southeast for the fourth time, a category that in 2015 includes Matt Kelly of Durham’s Mateo, Scott Howell of Durham’s Nana’s, Aaron Vandemark of Hillsborough’s Panciuto, Edward Lee of Louisville’s 610 Magnolia and Kevin Gillespie of Atlanta’s Gunshow. She’s signed a two-cookbook deal. Season two of “A Chef’s Life” is airing across the country, as filming for season three is about to begin. The program won the Peabody Award, broadcasting’s equivalent of a Pulitzer Prize.

(See our sidebar to learn about the Durham duo behind the show.)

An entire tab on Southern Season’s homepage is devoted to Vivian and her line of gift baskets, exclusive to the retailer. Her signature blueberry barbecue sauce is being bottled and sold. She’s opened the Boiler Room Oyster Bar in Kinston, a more casual eatery just steps away from her fine-dining restaurant, Chef & the Farmer, which she launched in 2006. She graced the cover of The Local Palate in November, and her époisses grilled cheese and pepper jelly sandwiches were on the cover of January’s Food & Wine. The issue focused on “Women to Watch.” And watching, more and more of us are. ‘ E V E R Y B O D Y

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B O O M I N G ’

As her star has risen, so has her hometown’s.

Just ask Matthew Hart, a 32-year-old Chapel Hill High alumnus who’s the head brewer at Kinston’s Mother Earth Brewing. (For more about Matthew’s circuitous path to Kinston, see our sidebar on page 46.)

“I have come to love it here,” he says of the tiny town that, like so many of its North Carolina counterparts, went into a deep depression with the departures of the tobacco and textile industries. “Months at a time, I don’t even leave Kinston.”

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“Everyone just kind of reaches out and welcomes you to the community in a very sincere way,” says new Kinston resident Ben Harper, who moved from Durham last year. Ben owns and operates BuyLocal, a gallery and screenprinting company in downtown Kinston.

2011. He and his friends would travel to Greenville, 30 miles away, to enjoy any kind of nightlife.

And now? “There’s so much more traffic because of the show.

People come down on a whim. If they didn’t make a reservation at Chef & the Farmer, they go to the oyster bar. Everybody is booming because of it.”

Matthew’s boss, Mother Earth co-founder Stephen Hill (the other co-founder is Stephen’s son-in-law, Trent Mooring) deserves much of the credit for Kinston’s revival.

“We’re fortunate. Because he grew up here, he’s putting money in Kinston,” says Ben Harper, who lived in Durham for years and ran Harper Arts, right across from The ArtsCenter, before relocating his young family to Kinston last year. Ben now owns and operates BuyLocal – a gallery, handmade furniture and screenprinting

W O R T H

T H E

D R I V E

A DOCUMENTARIAN’S LIFE “A Chef’s Life” has introduced eastern North Carolina to a national audience. But it’s two Durhamites making that happen behind the scenes.

The show is directed and produced by Trinity Park resident Cynthia Hill. Her husband, Rex Miller, is a co-producer and the director of photography.

Cynthia grew up not far from chef and star Vivian Howard.

When Vivian had the idea of capturing the food traditions of eastern North Carolina, she called her filmmaking friend.

The PBS show was a finalist for a James Beard Foundation broadcast journalism award. And it won the Peabody Award, essentially the broadcast industry’s version of a Pulitzer Prize.

Season three starts filming soon.

Cynthia and Rex have many projects, in addition to “A Chef’s Life” and the job of raising their two young daughters, Sadie and Ruby.

Cynthia also produced and directed the documentaries Tobacco Money Feeds My Family, The Guestworker and February One. She has lectured at the Center for Documentary Studies at Duke and is the co-founder of the Southern Documentary Fund, a nonprofit supporting place-based storytelling.

Her latest documentary is Private Violence, which tackles the issue of domestic violence by focusing on the personal stories of a handful of North Carolina women. It was one of 16 films selected for the U.S. documentary competition at the prestigious Sundance Film Festival in 2014.

PHOTO BY REX MILLER

BY JESSIE AMMONS & ANDREA GRIFFITH CASH

TOP Rex and Cynthia (far right) on the set of “A Chef’s Life.”

ABOVE Cynthia and Vivian with their Peabody Award.

Last April, Private Violence was screened at Durham’s Full Frame Documentary Film Festival, which is where Cynthia and Rex met many moons ago. It was then that Cynthia realized “all of the stories I wanted to tell were here … so after four years in New York, I moved to Durham.”

Cynthia has yet another gig: She’s a pharmacist, working parttime at Walmart. “It keeps me grounded,” she says. “I was sitting in the Walmart McDonald’s when I got the call from Sundance.”

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company – in Kinston’s downtown. He and his wife Katherine were drawn to the town because of its affordable real estate, proximity to the beach and welcoming spirit.

But back to Stephen, a native of the area. Ben compares him to Jim Goodmon in Durham. With revenue coming in from his insurance company and a retirement community called Britthaven, Stephen decided to invest in the rundown downtown. In addition to the fiveyear-old Mother Earth – which has been steadily growing by 30% in terms of production each year – he opened The Red Room, a music venue, after he was inspired by Matthew’s jam sessions in one of Stephen’s warehouses. He’s restored many homes in Mitchelltown, a once-deserted neighborhood adjacent to downtown that’s become an arts district where artists live, work and sell their wares. He’s opened Ginger 108, an Asian fusion restaurant. He’s turning an old downtown bank, The O’Neil, into a luxury boutique hotel that’s scheduled to open this month. (The vault will be transformed into an intimate bar.)

The hotel is especially timely because of the out-of-town traffic Kinston is seeing since “A Chef’s Life” debuted. “We get whole busloads of people from the Triangle who come here, stay at the Hampton Inn and then go home,” Matthew says.

In addition to The O’Neil and the Hampton Inn, out-of-towners can also stay at Warren Brothers’ small bed-and-breakfast. Fans of the show will recognize Warren; he’s a local farmer who constantly brings vegetables to the back door of Vivian’s kitchen.

C O M I N G

H O M E

All of the buzz is creating more buzz – and more business. In the coming months, look for a locally sourced butcher, an LA-style taco joint, and a cheese shop specializing in aged cheddars and Gruyeres to open. That last business will belong to Matthew and his girlfriend of one year, Justise Robbins, who also happens to be Vivian’s executive sous chef. (They intend to keep their jobs at Mother Earth and Chef & the Farmer; the cheese shop will be their side gig.)

On the season two finale of “A Chef’s Life,” Vivian takes Justise and several other staffers to New York to cook at the prestigious James Beard House. For many members of the team, it marked their first visit to the Big Apple.

“There’s this perception that if you can make it in New York, you can make it anywhere,” Vivian says in the episode. “And I went to New York to make it, and then I chose to leave. So that’s always been something that I have … grappled with in my own little brain. So coming back up here and cooking at the James Beard House, I feel like I have something to prove. I don’t know why – because I truly think if you can make it in Kinston, North Carolina, you can make it anywhere.” CHM 46

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THE CHAPEL HILL CONNECTION “It was a long road [to Kinston],” says Matthew Hart, head brewer at Mother Earth.

He’s lived quite a life, especially when you consider he’s only 32. Following his time at Chapel Hill High, he worked at Squid’s, Weathervane and La Residence. (His father is Dr. Steven Hart, a dentist with offices in Glen Lennox.) Then he started a two-acre organic farm near Southpoint.

After getting his undergraduate and graduate degrees (his master’s is in economics) at The New School in Manhattan and a stint working at the United Nations in New York, he moved to Martha’s Vineyard with his brother, McLean Hart.

Matthew got a job in banking; McLean was working at a clothing retailer. They were home brewing beers on the side and helping out their buddy at Offshore Ale Company in the wee hours of the morning. They were paid in free beer.

“I would go in literally in my suit and help him with his grain deliveries in the early morning,” Matthew says. “He was kind of training us.”

Matthew soon followed McLean to Boston. One day, the brothers walked into a Boston brewpub to find the brewer hastily preparing his filtration for the day. It was obvious he needed help. Within 24 hours, Matthew had a job at Boston Beer Works, a string of pubs with one production facility that was brewing 150 to 200 styles per year.

“It was like going to school,” says Matthew. “If head brewers are professors, I had five.”

When he saw a job posting for Mother Earth in Kinston, he went for it but figured he would only be around until something else came along. At first, he was a helper of sorts.

Within three months, he was promoted to head brewer.

McLean is now a brewer with Oskar Blues Brewery in Brevard. “We’re both very much into fermenting things,” Matthew says.

With Mother Earth’s busy season expanding every year, why is Matthew planning to open a cheese shop downtown?

“I need something to do on Saturday and Sunday mornings,” he says. “I sleep very little. I love doing stuff.”

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WHEN HOLLY DONS HER THERAPY VEST, SHE’S ON THE CLOCK TO PROVIDE EMOTIONAL SUPPORT TO PATIENTS AND FAMILIES AT UNC HOSPITALS

BY AMANDA MACL AREN

PHOTOGRAPHY BY KRISTIN PRELIPP, KPO PHOTO

WHO WOULD GIVE A HAPPY WELCOME to the guests of the Ronald McDonald House of Chapel Hill?

Holly would.

Who would curl up on the hospital bed of a patient rehabilitating from surgery, offering comfort while simultaneously helping to lower their blood pressure?

Holly would.

And who would calmly sit while an ailing child wrapped her arms around her, allowing the girl to hold on as tight as she wanted?

Holly would.

When it comes to being the “perfect therapy dog,” Ed Gerhardt will vouch that there’s not one better than Holly, his 6-year-old Australian Shepherd mix. He’s even detailed Holly’s story and her dedication as a volunteer at the Ronald McDonald House and UNC Hospitals in a hardback book, Holly Would, which he brings along in a bag of supplies whenever they are called to duty. It gives patients – especially the younger kids – and their families an opportunity to get to know Holly as they pet her, brush her and take their minds – even for just a moment – off any hardship they are facing. u 52

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PET PROJECT Holly boosts the spirits of 5-year-old Aneliea Thompson.

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“We have a lot of therapy dogs come in, and I think it’s one of the favorite activities for the families,” says Chase McBride, marketing and communications associate for the House. “You always miss your pets when you’re away and animals … it’s so easy to connect with them. They really make it feel more like a home.”

That’s been Ed’s mission at the Ronald McDonald House – a facility that provides accommodations for families of children receiving treatment at area hospitals – even before Holly came along. The retired home inspector and his wife, Deb, have volunteered at the House since it opened in April 1988, acting as weekend managers for the majority of that time. “We came to the ribboncutting ceremony and signed up as volunteers right then and there,” Ed says.

“It’s a labor of love. We’ll probably be here till they tell us they don’t need us anymore.”

“I’m proud of her,” Ed says of the loving Holly.

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Over the years, Ed would watch therapy dogs come in and out of the house and knew he wanted to train his own. He waited until he retired and had the time on his hands before adopting Holly. At a year old, she went through the therapy certification course with Ed’s other Australian Shepherd mix, Mystie, who “didn’t really care for it that much.” Only Holly was certified.

“I’m proud of her,” Ed says, glancing over at Holly, who’s been curled up asleep on the living room floor of the House for the better part of our discussion. You can’t blame her – she’s been on the job all morning visiting with children at the Hospital School as well as several post-op

patients. “She’s so sweet and calm. She was made for this.”

Those words hold a lot of truth. See, Holly knows what it’s like to be sick, to be in desperate need of loving care, kindness and a little bit of luck. She began life at a shelter that euthanizes its animals weekly.

They don’t even bother with any that might be ill. Somehow, Holly’s kennel cough and pneumonia went unnoticed, and she was picked up by a rescue group that visits that shelter each week and saves dogs they know they’ll be able to foster and put up for adoption. That’s when Ed found her.

“She was a very sick little girl when we got her,” he says. “But we got her through that.”

Now, Holly is returning the favor. As many have done over the course of my talk with Ed, another person walks up and asks to pet Holly. “Absolutely,” Ed says enthusiastically. “That’s her job.” CHM

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THE NEW GREEN BEAGLE LODGE WAS BUILT WITH DOGS AND HUMANS IN MIND

BY JESSICA STRINGER

PHOTOGRAPHY BY KRISTIN PRELIPP, KPO PHOTO

SNOW IS ON ITS WAY TO CHAPEL HILL, but inside the Green Beagle Lodge, the stone fireplace keeps everyone warm during a Valentine’s-themed event. The crowd mingles as they sample chocolates and sip wine. But others, lacking a refined palate (and patience), gobble down their treats.

“The dogs don’t care. They just want to eat,” says Tammy Purner, a co-owner of the pet boarding and daycare facility just off N.C. 86. Special events, along with regular Friday “Yappy Hours,” are why owners and pets alike might want to stick around the pet resort after hours. The leather couches, bone-shaped banquette and lofty ceilings in the lobby don’t hurt either. “[Customers] come in, and we’ll ask, ‘Are you ready to go home?’ They’ll say, ‘Nope, I just want to watch for a while,’” Tammy says.

Building a community was precisely what Tammy and co-owner Margy Schmidt were after when they opened last June. The membership program is reminiscent of the dog-walking society Margy belonged to when she lived in London. “You meet in the park at a designated time with your dog friends,” she recalls. “You walk together, and the humans bond.” One way Green Beagle Lodge cultivates relationships is through membership perks like events, late checkouts, and usage of the poolyard and football 56

chapelhillmagazine.com April 2015

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FAR LEFT The lobby. LEFT The poolyard with a zero-entry inground pool and reclaimed turf fields. BELOW Co-owners Margy Schmidt and Tammy Purner with their dogs Gracie and Macey.

yard as a private dog park. “We’re like a country club for dogs,” Margy says.

It was a partnership a decade in the making. Tammy met Margy when their kids were in kindergarten at St. Thomas More, and the pair ran the school auction two years together. “We were joined at the hip from then [on],” Tammy says. When Margy and her husband David joined with Tammy and her husband Andrew to buy a dog-boarding facility, countless tours and research left them with a list of things they’d do differently. So they decided to launch a brand new one named for their beloved beagles past and present. Adjacent to the land Tammy grew up on, the lodge was built with as much consideration for the environment as the pets themselves. Here, collected rainwater is used to clean the floors and fill up the pool, and, in a former life, the turf field was an indoor soccer field. Not that the dogs notice – they’re too busy chasing tennis balls or their friends in

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playgroups configured by size, age and personality.

The four owners are all pet lovers, but they’re not experts.

That’s where a staff of 30, including trainers, comes in.

Some are so dedicated to the dogs that they’ll check on them on their days off. With a committed team and nearly a year of business in the rearview mirror, the owners are confident as they enter their first full summer vacation season. “Summer? No problem,” Margy says. And if any obstacles do arise, Margy and Tammy are in good company.

“Working with animals is better than therapy,” Tammy says. “No matter what challenges the day brings, our guests spread joy and love in a way only a dog can … with no strings attached, except for the occasional belly rub or treat.” CHM

GEORGIE AND LEO “I adopted these brothers from the Animal Protection Society of Durham right after I graduated college. They hadn’t been separated in all of their 1 and a half years of life, seven months of which had been spent in a cage, and I wasn’t about to split them up now. So, home they came.”

– Amanda MacLaren, Senior Associate Editor

GIGGSY AND FERGIE “Even though our daily vocabulary consists of ‘What’s in your mouth?’ ‘Stop messing with your sister!’ or the frequented ‘Enough!’ our lives with our pups are full of happiness and endless affection. When you have the opportunity, choose to adopt.”

– Hannah Earnhardt, Director of Production and Operations

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The dogs relish the moment they are released and can head outside to play.

The staffers call this the “running of the dogs.”

TRIXIE FARBERWARE “She’s never met a small tennis ball or person she doesn’t like; she’s also never met another dog that she particularly cares for very much. However, she does have an affinity for bugs and chases them for hours – she still hasn’t caught one.”

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14K white gold oval emerald rd. tennis-style bracelet, $3,995, Sidney Thomas Jewelers.

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The side porch “is where we like to take our meals when it’s decent weather. We do our bird watching here. This is our hummingbird setup.

We love to garden,” says Joyce.

Havanese pup Oliver often joins them.

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INTO the WOOD(LANDS) STEVE AND JOYCE WINTERBOT TOM ENJOY ALL THE CULTURE CHAPEL HILL AND CARRBORO HAVE TO OFFER, AND THEN RETURN HOME TO A NATURAL RETREAT

BY JESSIE AMMONS

PHOTOGRAPHY BY BRIANA BROUGH

D

DESPITE HAILING FROM

Michigan and Illinois, respectively, Steve and Joyce Winterbottom always knew where they’d end up.

They spent three decades in Atlanta and raised their family there, but frequently visited North Carolina. “We thought we’d retire eventually in Asheville,” Joyce says.

It took one trip to Chapel Hill to convince them otherwise. They’ve found their home in The Woodlands to be a window to the world – both that natural one they fell in love with in the mountains and also the cultural one fostered within Chapel Hill and Carrboro. u

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ABOVE “We have neighborhood parties and get-togethers, and people come over,” says Joyce. “We do like to entertain.”

Here, left to right, are Nan Dewire, Sue Merris, Jayne Weiss, Fleeta Wilkinson, Jane Pike, Linda Anderson, Kat Pike and Joyce.

BELOW “I would say we bought a lot of new decorations for the house, as opposed to using what we already had,” Steve says.

“This house is so different from the other houses that we’ve had, so we tried to honor the spirit of the house … with all the parallels and perpendiculars, and there’s a lot of recesses in the ceilings and the walls. It’s fun.”

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The Winterbottoms bought their home five years ago, after all three daughters had flown the coop. Steve had accepted a job opportunity in Research Triangle Park, and they sought a nearby place to live that had an open layout. “We each had our own central points that we wanted to stay close to,” Steve says of the location. His was the RTP area, and hers was Top of the Hill. “Joyce thought Chapel Hill was a magical place,” Steve says. “I had to end up extending my radius a little bit. But when I saw this house, I knew I had to.”

The house was built in 2007, a few years prior to their move.

“We feel a huge kinship with the builder,” Joyce says, “because it felt like home immediately.” In fact, builder Jim Henry and his wife, Kim, The Woodlands’ developer, are now friendly neighbors of the Winterbottoms. “When we walked in the front door, our eyes were immediately drawn to the trees out the windows in the back,” Steve remembers. “We really liked that. We love nature. …

Having the trees right there was a real big plus.”

Those trees were no accident; Jim found inspiration for the

H O W

home plans in famed architect Frank Lloyd Wright. “You feel like you’re almost in a tree house because the outdoors are right there,” Joyce says. “That’s very much a Frank Lloyd Wright influence. He loved to bring the outside in.” Floor-to-ceiling windows accomplish that. Then, an expansive floor plan makes the living and dining rooms and kitchen feel like one giant room with sections, but clean architectural lines are warmed by natural wood. It’s modern but earthy. Decoration is hardly necessary because, truly, the trees take center stage.

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The main family room is “where everything happens.” It didn’t require a lot of decoration because it has so many windows.

H O R I Z O N S

With no choice but to gaze out at their lush backyard, the Winterbottoms have stumbled upon new hobbies. “We’ve always been nature lovers,” Joyce says, “but when we moved here and saw the birds, immediately our focus was drawn to them.”

“We had bird books, but we never really looked in them,” Steve adds. They started paying attention to who showed up outside their windows and keeping a list, and then opening those books.

Now, “we’re passionate about birds,” Joyce says. “And likewise butterflies.” They’ve turned a side yard plot into a butterfly garden, April 2015 chapelhillmagazine.com

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SPRING CLEAN-UP General clean up of lawn and landscape: Leaf removal, pruning and fertilization of ornamental trees and shrubbery.

Pre-emergent for weed control in beds and natural ares to prepare for mulch. Inlaying of beds to re-establish and re-define lines between lawn and bad areas. Removing or relocating overgrown or undesirable shrubbery to reestablish symmetry & scale, creating a finished and kept look.

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WEEKLY MAINTENANCE PROGRAMS

Our weekly maintenance programs are designed for your convenience. Mowing, edging and blowing are one set price, all your other landscape needs are a la carte.

LAWN CARE PROGRAMS

Lawn care programs include scheduled fertilization and weed control visits. This will insure your lawn gets what it needs when it needs it. Protecting your economic and aesthetic investment.

REAL ESTATE GALLERY situated perfectly in front of their side porch. “In the spring and the summer, we eat outside and just watch the birds and butterflies,” Steve says.

P U T T I N G

D O W N

R O O T S

Steve and Joyce have found their neighborhood to be fertile ground for friendships, too. “Oh my gosh, the people here are fantastic,” Joyce says. “And very social! We have neighborhood parties and gettogethers, and people come over. We do like to entertain.”

When they get the itch to branch out even further, it’s an easy jaunt into town. “We spend a lot of time in Chapel Hill and Carrboro,” Steve says. “Durham and Raleigh, we don’t get there that much, because we just have such a good time here.” Favorite pastimes include evenings at Memorial Hall or PlayMakers Repertory Company and afternoons on the lawn at Weaver Street Market. Steve takes language courses at the Chicle Language Institute – “he just retired and is on a mission to learn German,” Joyce says. And they know just where to go for a glimpse at the future. “We really enjoy walking around the [Coker] Arboretum,” Steve says. “Their plants and bushes are so mature, and we just planted some of these things. We go over there and see what our yard is going to look like in 40 years. It’s really inspirational.” CHM

404 Meadowmont Village Circle | Chapel Hill, NC 27517 | 919-929-7100

If you are looking for your dream home, considering selling your current residence or even if you just have a real estate related question, please contact us.

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W W W. B H H S Y S U. C O M

‘Each Season Has Its Own Glories’ Ask Steve and Joyce about their living room vantage point, and their response is almost lyrical. “We [first] saw the house in the winter, and all the leaves were off the trees,” Steve says. “I was amazed at the geometry of the trees and branches. In the winter, one nice thing is that you can see quite a ways out.”

“Each season has its own glories to watch,” Joyce says.

“Spring bursts forth. Summer, of course, is gorgeous, and then fall has its leaves.”

“My favorite is spring,” Steve says. “It’s just an explosion of color. The green is everywhere. Leaves put the buds out, and the buds will get big and all of the sudden it’s just – boom. It’s totally great. It’s really wonderful to watch.”

IN EVERY ISSUE

Real Estate Gallery Homes • Condos • Apartments

Showcasing Realtors, Builders & Leasing Agents For advertising information, call 919.933.1551 or email advertising@chapelhillmagazine.com April 2015 chapelhillmagazine.com

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REAL ESTATE GALLERY

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919-619-0973 / 919-260-9614 www.franklinstreetrealty.com

C H E F S

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H O M E

Three generations, one delicious meal: Michael and Lan (opposite page) enjoy hosting meals for their entire family, which includes daughter Van and granddaughter Ayden (top right).

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CHEFS at HOME SUNDAY MEANS FAMILY DINNER – AND QUALIT Y DOWN TIME – FOR THREE PROMINENT LOCAL CHEFS

BY JILL WARREN LUCAS

PHOTOGRAPHY BY KRISTIN PRELIPP, KPO PHOTO

[This dish] brings“everyone together.

– elements’ Michael Chuong

Like many Southern families, the Chuongs gather everyone around the table for Sunday dinner. There are a few differences, however.

They need two tables to seat their three close-knit generations, and their patriarch’s original South was South Vietnam.

Michael Chuong of elements was 15 in 1978 when his father saved

enough money to buy him and his sister seats on a wooden boat that was fleeing their war-torn country. They were among 254 passengers April 2015 chapelhillmagazine.com

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THE KIDS’ TABLE Van and her husband (and Michael’s longtime sous chef), Mark Hornbeck, sit at the left of the table with baby Ayden. Vi and her husband, Sal, sit across from them.

And youngest daughter Christina, a UNC student, stands and reaches in.

rescued after reaching international waters and taken to a refugee camp in Singapore. Three months later, they were relocated by an aid organization to New Orleans.

“We lived in an orphanage,” Michael says, recalling harsh experiences of racism and a painful longing for familiar foods cooked by his late mother. “She was such a wonderful cook. Her catfish in clay pot was the best I’ve ever had.” (The tamarind soup on the elements menu is the recipe Michael learned in childhood from his mother.)

Michael was determined to learn English, succeed in school and get a job so he could repay his father by bringing the rest of the family to America. He enrolled at Louisiana State University in 1982, where he met Lan Nguyen, his future wife. He intended to become an architect but got distracted after taking a part-time job at a four-star hotel. He quickly rose through the ranks, becoming chef de cuisine at its finedining restaurant.

His mastery of classic French technique and Asian culinary traditions earned Michael prestigious gigs in New Orleans. In 1993, he took over the kitchen at the renowned Fairmont Hotel, returning its four-star status, and later opened a massive new venture called City Energy Club. His reputation eventually attracted the interest of Ann Goodnight, who recruited him in 1997 to become executive chef at Prestonwood Country Club.

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Michael’s star continued to rise in the Triangle. His wife and their eldest daughters, Vi and Van, were at his side when he opened An in Cary in 2006. They joined him in 2012 at elements, where Vi is the accountant and Van manages events. Van’s husband, Mark Hornbeck, has been sous chef to his father-in-law for nearly a dozen years.

As grandchildren Jacob, 11, Kairi, 5, and Ayden, 8 months, alternately play and nap in the Chuongs’ spacious home, the rest of the family take turns prepping ingredients for the evening meal – a traditional Vietnamese hot pot. “When we cook with dad, we’re expected to cut and plate everything just so,” says Van as she, Vi and younger sister Christina, a sophomore at UNC, arrange beautiful platters on the tables. Ingredients include an array of Asian vegetables, filet mignon, Scottish salmon, mussels and cuttlefish.

As soon as the spicy cooking broth meets his satisfaction, Michael sets potfuls on tabletop cookers. Everyone take turns adding items to simmer while Michael and Lan mind timing and use chopsticks to pluck them out to serve. Later, with the broth enriched by all of the added flavors, portions are sipped straight from the bowl.

“This is too involved to serve at the restaurant, but we like to eat like this at home,” Michael says, happy to see everyone full and satisfied. “It brings everyone together, which is important for family.” u

C H E F S

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Vietnamese Hot Pot Broth: 2 tsp. cooking oil 2 tsp. garlic, chopped 2 oz. lemongrass, chopped 2 leeks, washed and chopped 8 cups chicken stock 1 tsp. salt 2 oz. Vietna mese fish sauce (nuoc ma m) 2 tsp. cayenne pepper (optional) Proteins:

Vegetables:

Beef, sliced Vietna mese beef meatballs Salmon, sliced Cuttlefish, trimmed Mussels, fresh in shell Shrimp, peeled Suru mi Fish cakes, sliced Tofu, chunks

Yu choy Napa cabbage Mushrooms, assorted varieties Z ucchini Cellophane noodles, soaked and drained

Heat oil in a mediu m stock pot and add garlic and lemongrass. Saute until mixture turns golden, then add leeks and cook for 5 minutes. Add in chicken stock. Let the stock simmer for 10 minutes.

Season with salt and fish sauce, and then add cayenne pepper (to taste). Your stock is ready for the hot pot. You can personalize it by adding your own spices.

It is not necessary to include all proteins and vegetables, and feel free to substitute others that you like. Arrange all ingredients nicely on a serving plates, keeping vegetables and proteins are separate. Add small quantities of ingredients to hot pot broth, keeping track of contents to avoid overcooking.

Transfer to bowls with broth and noodles. When done cooking, enjoy enriched broth.

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Sunday is definitely the day for home.

– Carolina Crossroads’ James Clark

A

TOP Southern all the way: The Clarks have pimento cheese and crackers ready for snacking as they make biscuits for Sunday dinner.

ABOVE Braised cabbage with big lardons of bacon.

For Marcey Clark’s coconut meringue pie recipe, go to chapelhillmagazine.com.

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fter spending the workweek cooking classic dishes for diners at Carolina Crossroads, plus hundreds more guests attending elegant weddings and events at The Carolina Inn, James Clark likes nothing better than to unwind at home.

He and his family live in a window-filled retreat on a 350-acre parcel in Pittsboro that feels much more remote than his short drive to work. It’s a place where he can fish brim in the shimmering lake behind the house and ride a mud-splattered ATV to hunt in woods.

But not on Sundays.

“Sunday is definitely the day for home,” James says as he peeks under a sheet of foil covering a large cast-iron skillet, one of two perched on an electric range. In one he’s cooking shrimp purloo, a flavorful one-pot rice dish; the other holds oil to fry crisp, lightly breaded okra using his grandmother’s recipe.

“I love fried okra,” says Paige, 7, who is helping her mother, pastry chef Marcey Clark, make biscuits. Paige issues similarly enthusiastic endorsements of pimento cheese, coconut meringue pie and nearly every imaginable activity. “She likes to help in the kitchen, and I like to supervise,” quips Marcey, who married James 20 years ago after they met at the New England Culinary Institute. “She nearly burned the house down once with her Easy-Bake Oven. There was black smoke everywhere.”

C H E F S

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Madison, 14, rolls her eyes at her kid sister. She, too, has found her

place in the family kitchen, where she’s mastered whoopie pies and fearlessly cooks with whatever she finds in the pantry.

James was born in Elizabeth City and later moved to Atlanta, where he started cooking during his senior year of high school. He chose to remain there when his mother moved back to a family home place after his grandmother died. He spent a lot of time with a friend who lived with his newly divorced father.

“His dad was gone a lot, so we’d just raid the freezer and cook whatever we could find,” James recalls. “Turns out, we both were pretty good at it.”

The friends moved to Charleston to attend culinary school. James decided to wait and gain experience first in restaurant kitchens, where he easily found work. He later chose New England for training out of a desire for new experiences.

“I’d never lived anywhere but the South, and I wanted to try different things,” he says. “He didn’t think that would mean me,” Marcey adds, sharing how James once asked her for advice about dating a mutual friend. “I went to the concert he planned to take her to. And here we are!”

Their romance blossomed even after James, renowned for dishes using sustainable fish, learned that Marcey is allergic to all fin fish.

“I can’t cook fish if she’s in the house. I can’t even cook it the yard,” James says. “But you do when Mom is away,” pipes in Paige, who suddenly casts a sheepish glance at her mother. “Well, he does, and I’m glad,” she adds, as everyone breaks into laughter.

After pouring sweet tea and setting dinner on the table, the family joins hands to say grace. “So many blessings,” James says affectionately, surrounded by the women in his life. “Let’s eat.” u

ABOVE James adds the protein to finish his shrimp purloo.

BELOW LEFT James’ fried okra is an homage to his grandmother.

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Shrimp Purloo 3 Tbsp. oil or butter 1 lb. Andouille sausage, diced 4 ribs celery, small diced 1 mediu m sweet onion, small diced 2 green peppers, small diced 3 Roma tomatoes, diced 3 bay leaves 3 Tbsp. chili powder 3 Tbsp. ground coriander 2 Tbsp. celery seed 2 Tbsp. Old Bay Seasoning 5 cups stock (chicken, shrimp or vegetable) Salt and pepper to taste 2 cups Carolina Gold Rice (or Mahatma will do) 5 springs fresh thyme 1 lb. Carolina shrimp (21-25), peeled and deveined In a heavy bottom pot (or use a cast-iron skillet that’s at least 12 inches in dia meter), heat the oil or butter and brown the Andouille sausage. Remove sausage, leaving the drippings in the pan. Add the celery, onions and peppers and sweat until the vegetables are just about to cara melize. Add the tomatoes and the reserved sausage and continue to cook. Add all your spices, except for the salt and pepper, and continue to cook until they are all incorporated and slightly toasted.

Add the stock and bring to a simmer. Allow the stock to simmer for 8 to 12 minutes, then taste the stock and adjust seasoning with salt and pepper. Add your rice and thyme and cover and allow to cook for about 15 minutes. Once the rice has come to the top of the pan, but there is still some liquid left, add the shrimp and gently stir them in. Cover the rice and allow to finish cooking until rice is tender and shrimp are pink. Remove from heat and let stand for 15 minutes. Uncover, remove the thyme sprigs and bay leaves, and serve.

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Fried Okra

2 eggs 2 cups buttermilk 1 1/2 lbs. okra, cut lengthwise 2 cups flour 2 cups white cornmeal 2 qts. peanut oil Salt and pepper Beat the eggs and add the buttermilk; pour over the okra and allow to soak for 10 to 12 minutes.

Mix the flour and cornmeal in a small paper bag with the pepper only. Once the okra has soaked, drain off the excess buttermilk and egg and add to the flour-cornmeal mixture in small batches so it does not clu mp.

Heat oil to 350 degrees in a large skillet, preferably cast iron. Add breaded okra to the pan and fry until golden brown.

Remove to drain on a paper bag, then sprinkle with the salt. Serve immediately.

We don’t do fancy at home.

– Oakleaf’s Brendan Cox

B

rendan Cox is well known for the seasonal farm-to-table fare

he serves at Oakleaf in Pittsboro. While the language he uses to talk about technique is peppered with classic French terms, the meals he prepares in his home kitchen rely more on what he and wife Leslie enjoyed growing up.

“We don’t do fancy at home,” Brendan says as he rapidly slices onions before sweeping them into a copper pan, part of a set that was a wedding gift from his mother. “I love casseroles. My favorite is King Ranch Chicken.”

The dish is a classic weeknight throw-together that involves cooked, shredded chicken and mushrooms in a sauce made with cheddar cheese, a can of Rotel tomatoes with green chiles, and a can of cream of chicken or cream of mushroom soup.

“Yes, we have been known to have that in the house,” Brendan says of the condensed soup shortcut long favored by home cooks. “It’s what I grew up with. Taste memory is such a big deal with food. One bite can take you back to a place that makes you happy.”

On a recent Sunday, Brendan was cooking a big family meal to celebrate the birthday of his mother-in-law, Janice Long of Sanford.

The dinner featured an herb-crusted rib roast, Brussels sprouts with bacon, potato gratin and balsamic-glazed shallots.

“None of these are especially difficult. The sides can be started early and warmed to finish while the roasts rests before slicing,” Brendan

Daughter Charlotte assists her parents, Leslie and Brendan, in the kitchen as they make a birthday cake for grandmother Janice Long, while son Evan tries out the appetizers with his grandfather, Larry Long.

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says as the kitchen fills with the rich aromas of bacon and bubbling cream. “Anyone can learn to make these. I didn’t start cooking until I was in college and needed beer money.”

Brendan, who grew up near D.C., started his culinary career as a dishwasher in a small restaurant on the Chesapeake Bay. He considered culinary school but found that his natural skills helped him advance quickly. He cooked at Circle Bistro and DC Coast, fine dining hotspots in the nation’s capital, before moving the family to Pittsboro in 2011.

They consider themselves lucky to have bought a house they admired every time they drove south to Sanford to visit Leslie’s parents. They were luckier still when they learned that a temporary art gallery in the newly restored Chatham Mills, just a mile from their driveway, was available as a restaurant space. Oakleaf opened to instant acclaim in May 2012.

Back at the house, middle daughter Charlotte, 8, happily helps her mother assemble and frost a birthday cake. Siblings, Catie, 12, and Evan, 8, join their grandparents in the den to snack on sliced cheese and hot sausage dip scooped with Town House crackers.

Brendan, who admits to being a picky eater as a child, agrees with Leslie’s rule that the children have to try at least a bite of anything served at home or at the restaurant, where they typically eat have dinner once or twice a week. “Tonight, Evan will pick out the bacon and leave the Brussels,” Brendan says, “but at least he gives it a shot.”

Charlotte, a born foodie, doesn’t hesitate when asked about her favorite item on Daddy’s menu. “Oh, duck confit,” she says dreamily as her father grins with pride. “I love it.” CHM

Yukon Gold Potato Gratin 6 Yukon Gold potatoes, peeled and sliced thin 1 qt. heavy crea m 1 sweet onion, julienned 2 bunches fresh thyme, stemmed 2 cups freshly grated Parmesan cheese Salt and pepper to taste Combine all ingredients in a bowl and toss. In a pan, casserole or sautéuse, layer the potatoes in a circular, overlapping pattern. Pour in remaining crea m. Cover and bake at 350 degrees for 30 minutes. Remove cover and continue cooking until golden brown. Remove from oven and serve warm.

Bacon-Shallot Jam 1

/2 lb. bacon, cut into thick matchsticks 3 mediu m shallots, julienned 1 cup sherry vinegar 1 /2 cup sugar 1 bay leaf Salt

.

James and Michael are part of a celebration of food & drink For more information on this series of food events in April, go to page 25. Tickets are on sale now at tastetheevent.com.

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In a heavy-bottomed pan, render bacon for about 10 minutes over mediu m heat. Add shallots and cook until colored. Deglaze with vinegar and add sugar and bay leaf. Turn heat to low and cook until shiny.

We used this with pan-roasted Brussels sprouts, but it’s a valuable addition to any roasted vegetables in almost any season.

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POINTS

LA FINCA CLOS D’ANGEL CABERNET SAUVIGNON

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89

POINTS

POINTS

Wine Spectator

Jenner Chardonnay Sonoma Coast 2011

Ch de Nages Joseph Torres Rouge 2012

La Finca Clos D’Angel Cabernet Sauvignon

Luc Pirlet Carbnet Sauvignon

Vistamar Sepia Sauvignon Blanc Rsva 2013

This wine has an intriguing fruit-skin character, like the fuzz on a peach or the yellow skin of a plum. It’s tightened by tart acidity, which grips the fruit flavor in spice.

Meanwhile, oak becomes more present as the wine takes on air.

Offers brilliant purity of fruit, with classic notions of wild herbs, pepper, liquid minerality and ample blackberry-styled fruit. Tight and compact on the palate.

Very fruity and intense nose with mainly red fruit notes such as strawberries and ripe cherries. Black currants and candied fruit also appear on the palate. Oak contributes to notes of vanilla, toast and tobacco.

What a value! Milk chocolate and dark cherries abound with ripe tannins and integrated oak and spice flavors. The finish is pure velvet and lingers on for quite a long time. An elegant wine with nicely balanced tannins.

Great for pot roast or grilled flank steak.

A luscious white, oozing with rich fruit and herbal flavors, showing plenty of citrusy notes. Delivers a fine balance, with a refreshing finish of lavender and spice.

Elegant, Citrus, Vanilla, Medium-bodied

Intense, Blackberry, Spice, and Full-bodied

Intense, Strawberry, Toast, Full-bodied

Elegant, Cherry, Chocolate, Oak, Medium-bodied

Crisp, Grapefruit, Mineral, Medium-bodied

$19.99 / 750ml bottle

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$9.99 / 750ml bottle

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I N

R E S C H A P E L H I A N A D V E R

T A U R A N T S , D E L I L L , C A R R B O R O , D N O R T H E R N C H T I S E R S H I G H L I G

S A N D B I S T R O S H I L L S B O R O U G H A T H A M C O U N T Y H T E D I N B O X E S

TASTE

CHAPEL HILL East Franklin Street Downtown Artisan Pizza Kitchen Sand­wiches, hamburgers, pizza. 153 E. Franklin St.; 919-929-9119 [B]Ski’s Specialty wraps. 147 E. Franklin St.; 919-969-9727 Bandido’s Mexican Cafe Burritos, salads, quesadillas, tacos. 159-1/2 E. Franklin St.; 919-967-5048

Carolina Coffee Shop The mainstay serves casual American cuisine for breakfast, lunch and dinner. 138 E. Franklin St.; 919-942-6875 Chopsticks & More Chicken wings, hot bowls. 163 E. Franklin St.; 919-933-5277 Cosmic Cantina Burritos, salads, quesadillas, tacos. 128 E. Franklin St.; 919-960-3955 Four Corners American fare, nachos, wings, pasta. 175 E. Franklin St.; 919-537-8230 Krispy Kreme Doughnuts Light-as-air glazed doughnuts and more. 157 E. Franklin St.; 919-929-3466 Kurama Sushi & Noodle Express Dumplings, salads, noodle dishes. 105 N. Columbia St.; 919-968-4747 Linda’s Bar & Grill Local beer, sweet potato tots, cheese fries, burgers.

203 E. Franklin St.; 919-933-6663

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PHOTO BY BRIANA BROUGH

BUNS Serves gourmet burgers, fries and shakes made from fresh ingredients; beer and wine only.

107 N. Columbia St.; 919-240-4746; bunsofchapelhill.com

THE DISH

O U R

P I C K

O F

T H E

S E A S O N

Acme Food & Beverage Co. 1 1 0 E . M A I N S T . , C A R R B O R O 9 1 9 - 9 2 9 - 2 2 6 3 A C M E C A R R B O R O . C O M

It was odd for me to be at Acme in the daylight. Usually I sit packed in at the cozy bar and start off a late dinner with the daily cornbread or order dessert as a nightcap. But sipping coffee in a window seat during brunch, I decided the malted ricotta doughnuts with maple, chocolate and raspberry glazes were nearly as good as my beloved cornbread. With a dozen entree offerings, there’s something for everyone, including those who think it wouldn’t be brunch without whipped cream and maple syrup and the “I wish it was lunchtime, so I’ll have a burger” camp. Joining the latter group, I had the Sunday Fried Chicken with a mushroom gravy and Southern butter beans. For many, this pecan-crusted chicken with herbs and tomatoes would pass for a hearty supper.

All I know is that Acme consistently cooks up some of the best fried chicken in town morning, noon and night. $13 – Jessica Stringer CHM

D I N I N G

McAlister’s Deli Sandwiches, wraps, baked pota­toes, soups. 205 E. Franklin St.; 919-969-1102 Mei Asian Noodles, soups, fried rice.

143 E. Franklin St.; 919-537-8409 R&R Grill Spicy wings, kabobs, flatbread pizza, New York strip.

137 E. Franklin St.; 919-240-4411

ROOTS bakery, bistro & bar

ROOTS BAKERY, BISTRO & BAR Farm-to-table American and Central American fusion; 161 E. Franklin St.; 919-240-7160.

SPANKY’S A Chapel Hill institution since 1977, the American bar and grill serves hamburgers, brown sugar baby back ribs, garden fresh salads and barbecue; all ABC permits. 101 E. Franklin St.; 919-9672678; spankysrestaurant.com BIENVENIDOS.

Sugarland Cupcakes, gelato, pastries.

140 E. Franklin St.; 919-929-2100 Sup Dogs Creative hot dogs and sides like jalapeño popper tots and funnel cake sticks.

107 E. Franklin St.; 919-903-9566 Sutton’s Drug Store Burgers, sandwiches, breakfast, milk shakes. 159 E. Franklin St.; 919-942-5161 SweetFrog Premium Frozen Yogurt Choose your own yogurt and toppings.

105 E. Franklin St.; 919-537-8616 Time-Out Southern comfort food 24 hours a day. 201 E. Franklin St.; 919-929-2425 Top of the Hill Our only local distillery also offers beers and American food.

100 E. Franklin St.; 919-929-8676 Top This! Roast Beef, Burgers & More Build-your-own sandwiches.

161 E. Franklin St.; 919-240-7160 Tru Deli & Wine Sandwiches and wine.

114 Henderson St.; 919-240-7755 Ye Olde Waffle Shoppe Breakfast waffles, pancakes, eggs. 173 E. Franklin St.; 919-929-9192

G U I D E

West Franklin Street Al’s Burger Shack Gourmet burgers and fries with local ingredients.

516 W. Franklin St.; 919-904-7659 411 WEST The menu – including fresh pasta, seafood and pizzas – is inspired by the flavors of Italy and the Mediterranean, with a healthy California twist; outdoor dining; all ABC permits. 411 W. Franklin St.; 919-967-2782; 411west.com Bread and Butter Bread, cinnamon rolls, desserts. 503 W. Rosemary St.; 919-960-5998 BREADMEN’S A variety of sandwiches, burgers, salads and grilled meat, as well as daily soup and casserole specials. Breakfast served all day; vegetarian options; outdoor dining; beer and wine only. 324 W. Rosemary St.; 919-967-7110; breadmens.com Carolina Brewery The fifth-oldest brewery in the state; all ABC permits.

460 W. Franklin St.; 919-942-1800 Carolina Crossroads at The Carolina Inn New American cuisine and seasonal specialties; all ABC permits. 211 Pittsboro St.; 919-918-2777 Chipotle Mexican Grill Burritos, que­sa­dillas, salads. 301 W. Franklin St.; 919-942-2091

For Special Cholanad Contemporary South Occasions...

Indian cuisine, all ABC permits.

308 W. Franklin St.; 800-246-5262 Crook’s Corner Southern classics.

610 W. Franklin St.; 919-929-7643

like Dinner.

ELAINE’S ON FRANKLIN Fine regional American cuisine, made with the freshest local ingredients; all ABC permits.

454 W. Franklin St.; 919-960-2770; elainesonfranklin.com

KALAMAKI Simple, well-prepared Greek street food dishes and salads; outdoor dining; beer and wine only.

431 W. Franklin St.; 919-240-7354; kalamakichapelhill.com

KIPOS Greek cuisine in a relaxed, upscale setting; outdoor dining; all ABC permits. 431 W. Franklin St.; 919-425-0760; kiposgreektaverna.com Industry American food such as sandwiches, pizzas and salads. 403 W. Rosemary St.; 919-918-3932 Italian Pizzeria III Pizza, calzones, subs.

508 W. Franklin St.; 919-968-4671 Lantern Pan-Asian cuisine.

423 W. Franklin St.; 919-969-8846 La Residence French-inspired cuisine made from fresh ingredients. 202 W. Rosemary St.; 919-967-2506 Lime & Basil Vietnamese fare.

200 W. Franklin St.; 919-967-5055 Lime Fresh Mexican Grill Freshly prepared Mexican food. 140 W. Franklin St.; 919-904-7270 Los Potrillos Taquitos, quesadillas, enchiladas.

220 W. Rosemary St.; 919-932-4301

MEDITERRANEAN DELI Offers healthy vegan, vegetarian and gluten-free options as well as delicious meats from the grill; beer and wine only; outdoor dining.

410 W. Franklin St.; 919-967-2666; mediterraneandeli.com

454 W. FRANKLIN ST. • CHAPEL HILL 960.2770 • www.elainesonfranklin.com

Silver Medal: Best Restaurants of 2011, News & Observer

Fitzgerald’s Irish Pub Burgers, beer, Irish whiskey. 206 W. Franklin St.; 919-240-4560 Guru India Tandoori, thali, curry.

508-A W. Franklin St.; 919-942-8201

MAMA DIP’S KITCHEN Traditional Southern specialties, including a country breakfast and lunch and dinner classics like fried chicken and Brunswick stew; outdoor dining; beer and wine only. 408 W. Rosemary St.; 919-942-5837; mamadips.com Mellow Mushroom Classic Southern pizza.

310 W. Franklin St.; 919-929-1941

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Merritt’s Store & Grill Sandwiches, breakfast biscuits, burgers. 1009 S. Columbia St.; 919-942-4897 Mina’s Grill Homemade Italian deli and entrée options. 401 W. Franklin St.; 919-903-9619 Mint North Indian subz korma and chicken jalfrezi. 504 W. Franklin St.; 919-929-6188 Noodles & Company Asian, Mediterranean, American noodles.

214 W. Franklin St.; 919-967-7320 Old Chicago Pizza and Taproom Deep-dish pizza, calzones, salads and beer.

140 W. Franklin St.; 919-903-9150 Panera Bread Sandwiches, soups, salads, breads, pastries. 213 W. Franklin St.; 919-929-9189 Sandwhich Hot and cold specialty sandwiches and burgers. 407 W. Franklin St.; 919-929-2114 SPICY 9 SUSHI BAR & ASIAN RESTAURANT Sushi, Thai curries, bibimbap and other Asian entrees. 140 W. Franklin St.; 919-903-9335; spicy9chapelhill.com Talulla’s Authentic Turkish cuisine, including Mercimek soup, grilled whole fish and eggplant musakka. 456 W. Franklin St.; 919-933-1177 Vespa Italian and Mediterranean fare.

306 W. Franklin St.; 919-969-6600 Vimala’s Curryblossom Cafe Traditional Indian tandoori and thali.

431 W. Franklin St.; 919-929-3833 West End Wine Bar Pastries, light tapas, 100 wines. 450 W. Franklin St.; 919-967-7599 Windows Restaurant at the Franklin Hotel New American cuisine. 311 W. Franklin St.; 919-442-9000 YOGURT PUMP Since 1982, YoPo has served up frozen yogurt treats and shakes with unique flavors like mocha java and red velvet.

Non-fat, low-fat and no sugar added available. 106 W. Franklin St.; 919-942-7867; yogurtpump.com

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Village Plaza/East Franklin Street/ Shops at Eastgate 35 Cafe Buffet for lunch and dinner.

1704 E. Franklin St.; 919-968-3488 Bailey’s Pub & Grille Sports bar with pub food. 1722 N. Fordham Blvd. (Rams Plaza); 919-918-1005 Caffe Driade Carrboro Coffee, bowl-sized lattes, local baked goods, beer and wine.

1215-A E. Franklin St.; 919-942-2333 Carolina 1663 Contemporary Southern cuisine at the Sheraton. 1 Europa Dr.; 919-969-2157 EVOS Health-conscious fast food.

Shops at Eastgate; 919-929-5867 Il Palio Ristorante at The Siena Hotel N.C.’s only AAA Four Diamond Italian restaurant.

1505 E. Franklin St.; 919-918-2545 La Hacienda Burritos, salads, quesadillas, tacos. 1813 N. Fordham Blvd.; 919-967-0207 The Loop Pizza Grill Pizzas, soups, salads, sandwiches, burgers. Shops at Eastgate; 919-969-7112 Market Street CoffeeHouse Locally sourced coffee, pastries and more.

227 S. Elliott Rd.; 919-968-8993 Min Ga Korean cuisine featuring grilled fish, pan fries, hot pot and noodles.

116 Old Durham Rd.; 919-933-1773 MIXED CASUAL KOREAN BISTRO Specializes in bibimbap, customizable bowls of rice, meat, vegetables and sauce; 1404 E. Franklin St.; 919-9290047; mixedkoreanbistro.com Monterrey Traditional Mexican cuisine.

237 S. Elliott Rd.; 919-969-8750 Olio & Aceto Breakfast and lunch options inspired by Blue Sky Oil and Vinegar products.

400 S. Elliott Rd.; 919-903-8958 Penguin’s Cafe Salad bar, hot bar, sandwiches. Whole Foods Market, 81 S. Elliott Rd.; 919-968-1983 SQUID’S The menu of fresh seafood options includes wood-grilled fillets, live Maine lobster, fried seafood and oysters; outdoor dining; all ABC permits.

1201 N. Fordham Blvd. (15-501); 919-942-8757; squidsrestaurant.com

Sunrise Biscuit Kitchen Drive-through biscuits, sandwiches, burgers, hot dogs.

1305 E. Franklin St.; 919-933-1324 Tandoor Traditional Indian cuisine, vegan options. 1301 E. Franklin St.; 919-967-6622 TCBY Frozen yogurt. Shops at Eastgate; 919-967-0629 Twisted Noodles Thai noodle soups, pan-fried noodles. Shops at Eastgate; 919-933-9933 Martin Luther King Jr. Boulevard (Airport Road) Hunam Chinese Cantonese cuisine.

790 MLK Jr. Blvd.; 919-967-6133 KITCHEN Bistro-style dining with a seasonal menu that always includes mussels; outdoor dining; beer and wine only.

764 MLK Jr. Blvd.; 919-537-8167; kitchenchapelhill.com Lucha Tigre Latin-Asian cuisine and sake tequila bar. 746 MLK Jr. Blvd.; 919-904-7326 Market Street Coffee & Ice Cream Local coffee, ice cream, pastries and sandwiches. 2805 Homestead Rd.; 919-960-6247 Pop’s Pizzeria Pizzas, calzones, stromboli, pasta. 1822 MLK Jr. Blvd.; 919-932-1040 THE ROOT CELLAR (FORMERLY FOSTER’S MARKET) Sandwiches, prepared salads, desserts and more; beer and wine only; outdoor dining.

750 MLK Jr. Blvd.; 919-967-3663; rootcellarchapelhill.com Sal’s Ristorante 2 Pizza, calzones, pasta, sandwiches. 2811 Homestead Rd.; 919-932-5125 Meadowmont Village Area Brixx Pizza Specialty pizzas such as pimento cheese and Mexican. 501 Meadowmont Village Circle; 919-929-1942 Cafe Carolina & Bakery Salads, sandwiches, breakfast. 601 Meadowmont Village Circle; 919-945-8811 Firehouse Subs Hot and cold subs.

603 Meadowmont Village Circle; 919-969-4212

D I N I N G

G U I D E

JOYOUS COOKING

M O R E T O N N E A L I S A N A U T H O R A N D I N T E R I O R D E S I G N E R W H O L I V E S I N C H A P E L H I L L . S H E I S A L I F E L O N G F O O D I E , H A V I N G C O - F O U N D E D L A R E S I D E N C E I N 1 9 7 6 .

The Feminine Art of Cookbook Writing Recently, I was invited to speak about women’s changing roles in the food business with a focus on the Triangle.

UNC American Studies professor Marcie Cohen Ferris, who addresses this topic in her latest book, The Edible South, would have been the logical choice for this presentation, but the organizers somehow got stuck with me.

A day or so after I nailed down my topic – “From Servants to Star Chefs” – the News & Observer’s Andrea Weigl came out with an article titled, “Meet the other women of Raleigh’s food scene,” featuring our own James Beard award winner, Ashley Christensen, and seven other female restaurateurs in Raleigh.

A few days later, The New York Times published Kim Severson’s fascinating “The North Carolina Way: A Food Sisterhood Flourishes in North Carolina,” which showcased chefs, farmers and food artisans we already know and love.

Bingo! Andrea and Kim had done all my research for me – except for the servant part. I already knew about that. I lived it – back in the days when chefs, both male and female, were just cooks.

So much has changed since the ’70s when women were desperate to get out of, not into, a kitchen. Yet even then, women ruled the world of cookbook writing. At my house, they still do.

Julia Child, Simone Beck, Marcella Hazan, Irma Rombauer, Perla Meyer, Edna Lewis and Paula Wolfert have paved the way for modern cookbook writers including the Triangle’s own talented Sara Foster, Nancie McDermott, Jean Anderson, Mildred Council, Karen Barker, Andrea Reusing, Sheri Castle, Sandra Guiterrez and many more.

My go-to cookbooks are all written by women, especially the generation that followed Julia and friends. Among them: Alice Waters, Patricia Wells, Ina Garten and

Dorie Greenspan. Unlike so many star chef books (dare I say, mostly written by men?), these authors stress flexibility and common sense in cooking. They demystify rather than strive to impress.

I can’t swear this perspective is tied to X chromosomes, but it’s what makes them so user-friendly.

very frequently, for 30 to 50 minutes, until the rice is tender. The pudding should have thickened slightly, but the milk should not been completely absorbed.

Remove from heat, add vanilla, extract the cinnamon sticks and orange peel, and let cool to room temperature, or chill

in the refrigerator, covered with plastic wrap. The pudding will thicken as it cools.

Dorie serves the dessert in bowls with a caramel-apple sauce. I like it topped with raisins soaked in rum or dried cherries soaked in cognac. CHM

Simple Rice Pudding Dorie Greenspan’s glorious Around My French Table is a treasure trove of simpleto-make classic recipes, including this one. The orange and cinnamon here are my additions, purely optional.

Boil the rice in 3 cups water for 10 minutes. Drain. (Basmati or plain Carolina rice can be used without this step.)

In a 4-quart saucepan, stir together the milk, sugar and salt. Add cinnamon, orange peel and rice. Bring to a boil, stirring, over medium heat.

Simmer at a medium-low heat, stirring

PHOTO BY JAMES STEFIUK

½ cup Arborio rice 4 cups whole milk 1 /3 cup sugar generous pinch of salt 2 cinnamon sticks a strip of orange peel, 2-3 inches long 1 ½ tsp. vanilla extract

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Five Guys Hand-formed burgers and fresh-cut fries. 407 Meadowmont Village Circle; 919-942-1515 Market Street Coffee & Ice Cream Locally sourced coffee, ice cream, pastries and hot dogs. 503 Meadowmont Village Circle; 919-929-1667 [ONE] Fine dining with a focus on local, seasonal ingredients. 100 Meadowmont Village Circle; 919-537-8207

University Mall Alfredo’s Pizzas, calzones, salads, subs, pasta, desserts; outdoor dining; beer and wine only. 919-968-3424 Red Bowl Sushi, bento boxes. 919-918-7888 Weathervane Shrimp and grits, sweet potato fries and other gourmet takes on classic flavors; 919-929-9466 CITY KITCHEN Wholesome American fare with a sophisticated twist; outdoor dining; all ABC permits. 201 S. Estes Dr., University Mall; 919-928-8200; citykitchenchapelhill.com

Southern Village La Vita Dolce Pastries, sorbet, gelato.

610 Market St.; 919-968-1635 Merlion Singapore cuisine, roti prata, chicken curry, nasi lemak. 410 Market St., Ste. 320; 919-933-1188

VILLAGE BURGERS Gourmet burgers, including options from lentils to chicken, with sides like sweet potato fries and tater tots. 201 S. Estes Dr., University Mall; 919-2404008; villageburgerchapelhill.com

Pazzo! Italian cuisine, take-out pizza.

700 Market St.; 919-929-9984 Town Hall Grill Sandwiches, steak, seafood. 410 Market St.; 919-960-8696 Tutti Frutti Frozen yogurt with topping bar.

700 Market St.; 919-929-6333 Weaver Street Market Hot bar and salad bar for breakfast, lunch and dinner.

716 Market St.; 919-929-2009

Timberlyne Area Allen & Son Barbecue N.C. barbecue.

6203 Millhouse Rd. (N.C. 86 N.); 919-942-7576

The Farm House Steaks, salads, potatoes.

6004 Millhouse Rd. (N.C. 86 N.); 919-929-5727 Joe Van Gogh Coffee and pastries.

1129 Weaver Dairy Rd.; 919-967-2002 Margaret’s Cantina Creative Mexican appetizers and entrees, sandwiches, burgers and vegetarian options. 1129 Weaver Dairy Rd.; 919-942-4745 Oishii Sushi Bar Specialty rolls, teriyaki, stir-fry, sushi. Timberlyne Shopping Center; 919-932-7002 The Bagel Bar More than 20 homemade bagel varieties. 630 Weaver Dairy Rd., Ste. 109; 919-929-7700 The Pig Barbecue, fried tofu, collards.

630 Weaver Dairy Rd., Ste. 101; 919-942-1133 Queen of Sheba Ethiopian cuisine. Timberlyne Shopping Center; 919-932-4986 Sage Cafe Vegetarian fare. Timberlyne Shopping Center; 919-968-9266 Yopop Frozen Yogurt Frozen yogurt and toppings. Timberlyne Shopping Center; 919-537-8229 N.C. 54 East/Raleigh Road Amante Gourmet Pizza Specialty pizzas and create-your-own pizzas are available.

6209-B Falconbridge Rd.; 919-493-0904

Seasonal Seafood Freshly Cooked Good Fish That’s the Hook

ROOTS bakery, bistro & bar beautifully bringing together Central American and Southern Cuisines

READERS’ FAVORITE

GOLD WINNER

IBEST OF DURHAM 2014

608 N. Mangum St., Durham 919.908.8970 | saltboxseafoodjoint.com

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BIN 54 Steaks, seafood and other fine American food.

Everything - including breads and desserts - is made entirely in-house; all ABC permits.

Glen Lennox Shopping Center; 919-969-1155; bin54chapelhill.com elements Cuisine that combines classical as well as modern Asian and European cooking techniques. 2110 Environ Way, East 54; 919-537-8780 jujube Eclectic, modern cuisine inspired by the classic flavors of China and Vietnam; outdoor dining. Glen Lennox Shopping Center; 919-960-0555 Nantucket Grill & Bar Clam chowder, lobster rolls. 5925 Farrington Rd.; 919-402-0077

because our roots run deep open for breakfast, lunch and dinner daily

161 east franklin st. chapel hill (next to sutton’s) BIENVENIDOS.

919.240.7160

RAAGA Authentic Indian delicacies; all ABC permits. 3140 Environ Way, East 54; 919-240-7490; raagachapelhill.com

D I N I N G

Thai Palace Soup, curries, pad thai.

Glenwood Square Shopping Center; 919-967-5805 The Egg & I French toast and pancakes, specialty omelets1101 Environ Way, East 54; 919-537-8488 Tobacco Road Sports Cafe Burgers, salads and sandwiches in a sports-friendly atmosphere. 1118 Environ Way, East 54; 919-537-8404 Governors Club Bean & Barrel Coffee shop, bar, grill.

50100 Governors Dr.; 919-967-9990 Ciao Bella Pizzeria Pizzas, pastas, sandwiches. 1718 Farrington Point Rd.; 919-932-4440 Tarantini Italian cuisine. 50160 Governors Dr. (Governors Village); 919-942-4240

CARRBORO Downtown Acme Food & Beverage Co. Soups, salads, seafood and entrees with a Southern touch. 110 E. Main St.; 919-929-2263

Milltown Pub fare. 307 E. Main St.; 919-968-2460 Neal’s Deli Traditional deli fare.

100-C E. Main St.; 919-967-2185 Open Eye Cafe Locally roasted Carrboro Coffee and espresso, tea, beer and wine; 101 S. Greensboro St.; 919-968-9410 Provence Southern French cuisine.

203 W. Weaver St.; 919-967-5008 Spotted Dog Appetizers, soups, salads, entrees, desserts. 111 E. Main St.; 919-933-1117 Southern Rail Bar foods and more upscale nightly specials. 201-C E. Main St.; 919-967-1967 Steel String Brewery Craft beer and bluegrass music. 106-A S. Greensboro St.; 919-240-7215 Tyler’s Restaurant and Taproom Specialty import beers on tap and traditional pub fare. 102 E. Main St.; 919-929-6881 Wings Over 18 flavors of wings.

313 E. Main St.; 919-537-8271

G U I D E

300 East Main Amante Gourmet Pizza Create-yourown pizzas with options. 300 E. Main St.; 919-929-3330 Bella’s International Cuisine A variety of homemade dishes.

360 E. Main St.; 919-903-9963 Hickory Tavern An extensive menu of burgers, sandwiches and build-your-own salads. 370-110 E. Main St.; 919-942-7417 Carr Mill Mall B-SIDE LOUNGE Small plates like flatbread, bacon-wrapped dates and fondue. Plus inspired cocktails.

919-904-7160; b-sidelounge.com Carrboro Pizza Oven Pizza, calzones.

919-904-7336 Elmo’s Diner Diner breakfast, lunch, dinner. 919-929-2909 Oasis Organic coffee, tea, beer and wine.

919-904-7343 Weaver Street Market Hot bar and salad bar for breakfast, lunch and dinner.

919-929-0010

Akai Hana Japanese cuisine including sushi, tempura and teriyaki. 206 W. Main St.; 919-942-6848

C H R G

Armadillo Grill Tex-Mex burritos, en­chiladas, tacos, nachos. 120 E. Main St.; 919-929-4669

C AT E R I N G

Carrburritos Burritos, tacos, nachos and margaritas made from fresh ingredients.

711 W. Rosemary St.; 919-933-8226

Dependable

Affordable

SPANKY’S SQUID’S

411 WEST 518 WEST

Local

Country Junction Restaurant Simple southern classics. 404 W. Weaver St.; 919-929-2462 Glasshalfull Mediterranean-inspired food and wine. 106 S. Greensboro St.; 919-967-9784 Gourmet Kingdom Sichuan cuisine.

301 E. Main St.; 919-932-7222

Sushi Bar Asian Restaurant

Jade Palace Sichuan and Chinese.

103 E. Main St.; 919-942-0006 Jessee’s Coffee & Bar Lunch and breakfast served all day, house-roasted espresso and coffees.

401 E. Main St.; 919-929-0445 Market Street Coffee & Ice Cream Locally sourced coffee, ice cream and pastries; outdoor dining.

100 E. Weaver St.; 919-960-6776

spicy9chapelhill.com | 140 West Franklin St.

919.903.9335 | chapelhill@spicynine.com

MEZ PAGE ROAD GRILL

919-941-1630 events@chapelhillrestaurantgroup.com ChapelHillRestaurantGroup.com

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NEWS BITES PASSING THE LIME Raleigh’s Calavera has come to Carrboro! The bar at 300 East Main serves up sweet and savory empanadas and specialty cocktails featuring an impressive array of tequilas.

EVERY DAY IS TACO TUESDAY Captain Poncho’s food truck will be opening a brick-and-mortar Mexican grill in Southern Village featuring favorites like tacos and tamales as well as soups and sandwiches.

N.C. 54 West/Carrboro Plaza Anna Maria’s Pizzeria Italian cuisine.

Carrboro Plaza; 919-929-1877 Fiesta Grill Burritos, chimichangas, fajitas, tacos. 3307 N.C. 54 W.; 919-928-9002 Hong Kong Chinese Restaurant Classic Chinese dishes. 602 Jones Ferry Rd.; 919-942-0850 Wingman Wings and hot dogs.

104 N.C. 54 W.; 919-928-9200

PITTSBORO

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

5650 U.S 15-501; 919-542-2294 Carolina Brewery The fifth-oldest brewery in the state. 120 Lowes Dr.; 919-545-2330

VENABLE ROTISSERIE BISTRO Upscale comfort food with a heavy emphasis on locally sourced and seasonal ingredients; all ABC permits.

919-904-7160; venablebistro.com

The Fearrington Granary Small plates, burgers, grill options. Fearrington Village Center; 919-542-2121 The Fearrington House Fine-dining French cuisine. Fearrington Village Center; 919-542-2121

Fig & Honey Southern and Mediterranean fare, from biscuits to kebabs. 141 Chatham Downs Dr., Ste. 201; 919-914-9760 The Goat Panini, meats, cheeses, pastries.

Fearrington Village Center; 919-545-5717 Downtown Chatham Marketplace Sandwiches, pastries, baked goods. 480 Hillsboro St.; 919-542-2643 The City Tap Classic bar food.

89 Hillsboro St.; 919-545-0562 Elizabeth’s Pizzas, calzones, sandwiches, pasta. 160 Hillsboro St.; 919-545-9292 Modern Life Deli & Drinks New York bagels, sandwiches, coffee. 46 Sanford Rd.; 919-533-6883 OAKLEAF Farm-to-table menu specializing Sophisticated farm to table dining Pittsboro’s renovated, in inFrench andhistoric Italian cuisine; kids menu; Chatham Mills. all ABC permits. 480 Hillsboro St.; 919-533-6303; oakleafnc.com

Lunch • Dinner Saturday Brunch • Bar

2012 Best Restaurant in the Triangle - Greg Cox, N&O

Chatham Mills 480 Hillsboro St. | Pittsboro, NC

919.533.6303 www.oakleafnc.com

READERS’ FAVORITE

PLATINUM WINNER

IBEST OF DURHAM 2014

324 W. RosemarY St., Chapel Hill 919.967.7110 breadmens.com 90

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D I N I N G

The Phoenix Bakery Small-batch and seasonal baked goods and specialty cakes 84 Hillsboro St.; 919-542-4452

Maple View Farm Country Store Homemade ice cream and milk.

6900 Rocky Ridge Rd.; 919-960-5535

Pittsboro Roadhouse & General Store Hearty American entrees, burgers and salads; 39 West St.; 919-542-2432

Panciuto Southern Italian cuisine.

110 S. Churton St.; 919-732-6261

S&T Soda Shoppe Soda fountain, American fare. 85 Hillsboro St.; 919-545-0007 Small B&B Cafe Pancakes, quiche, sandwiches and soups. 219 East St.; 919-537-1909 Starrlight Mead Tastings of honey wines and honey. 480 Hillsboro St.; 919-533-6314 Virlie’s Grill Soups, salads, burgers, sandwiches. 58 Hillsboro St.; 919-542-0376

HILLSBOROUGH Downtown

Antonia’s Italian cuisine. 101 N. Churton St.; 919-643-7722; Hot Tin Roof Games and specialty cocktails; 115 W. Margaret Ln.; 919-296-9113 LaPlace Cajun cuisine. 111 N. Churton St.; 919-245-0041

Radius Pizzeria & Pub Daily-changing entrees, pizzas, salads and sandwiches.

112 N. Churton St.; 919-245-0601 Russell’s Steakhouse Steaks, chicken, burgers. 378 S. Churton St.; 919-241-4902 Saratoga Grill New England-style cuisine, including clam chowder, honey almond salmon and homemade scones; 108 S. Churton St.; 919-732-2214 Village Diner Southern diner, buffet.

600 W. King St.; 919-732-7032 Vintage Revival Tea Room & Treasures Tea and scones. 125 E. King St.; 919-644-8000 Weaver Street Market Hot bar for breakfast, lunch and dinner.

228 S. Churton St.; 919-245-5050

G U I D E

NEWS BITES PUTTING DOWN ROOTS Roots Bakery, Bistro & Bar is now serving up a fusion of farm-to-table American and Central American cuisines in the space formerly housing Top This! on East Franklin Street.

HOT DIGGITY DOG You might never tire of hot dogs thanks to the newly opened Trolly Stop Hot Dogs on West Franklin Street and their more than 1,000 different combinations.

The North Carolina chain also offers baked beans, chili and vegetarian dogs.

Wooden Nickel Pub Pub fare.

105 N. Churton St.; 919-643-2223 YUM Made-from-scratch gelatos, crepes, baked goods and sorbets.

112 N. Churton St.; 919-316-9013

Do you

Bibimbap?

Let us show you how.

Enjoy our famous Korean Bibimbap, a customized rice-based dish with meat, veggies and sauce. It’s a good mix!

Online ordering for delivery and pick-up available

www.mixedkoreanbistro.com April 2015 chapelhillmagazine.com

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ALSO CHECK OUT THESE DURHAM RESTAURANTS… A L S O

C H E C K

O U T

T H E S E

D U R H A M

Basan A wide variety of fresh, specialty sushi rolls, modern Japanese appetizers and entrees, and an extensive sake selection.

359 Blackwell St., Ste. 220; 919-797-9728; basanrestaurant.com Bleu Olive High-quality comfort food incorporating local ingredients and Mediterranean flair. 1821 Hillandale Rd.; 919-383-8502; bleuolivebistro.com blu seafood and bar Upscale seafood restaurant featuring innovative regional classics. 2002 Hillsborough Rd.; 919-286-9777; bluseafoodandbar.com Denny’s Diner fare serving breakfast anytime, lunch and dinner. 7021 N.C. 751, Ste. 901; 919-908-1006; dennys.com Fairview Dining Room Seasonally inspired contemporary cuisine inside the Washington Duke Inn & Golf Club. 3001 Cameron Blvd.; 919-493-6699; washingtondukeinn.com Full Lotus Wellness Offers a customized blueprint to fitness, nutrition and healthy living with clean eating programs.

Sophisticated farm to table dining in Pittsboro’s renovated, historic Chatham Mills.

Lunch • Dinner Saturday Brunch • Bar

2013 Triangle’s Best Restaurants - Greg Cox, N&O

Chatham Mills 480 Hillsboro St. | Pittsboro, NC

919.533.6303 www.oakleafnc.com

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R E S T A U R A N T S …

3319 Durham-Chapel Hill Blvd.; 919-9986621; fulllotuswellness.com Guglhupf Bakery, Café and Restaurant German-inspired cuisine and artistical bakery. 2706 Durham-Chapel Hill Blvd.; 919-401-2600; guglhupf.com Kanki Steak, chicken and seafood cooked on hibachi grills, plus an extensive sushi menu. 3504 Mt. Moriah Rd.; 919-401-6908; kanki.com Koumi Japanese Restaurant Freshly prepared traditional Japanese dishes and sushi, as well as other Asian specialties, like Vietnamese pho. 3550 N. Roxboro St.; 919-381-5753; koumijapanese.com Local 22 Kitchen & Bar Upscale Southerninspired cuisine, with emphasis on food sourced within a 30-mile radius and local brews. 2200 W. Main St.; 919-286-9755; local22kitchenandbar.com Mez Contemporary Mexican Creative Mexican dishes, based on traditional recipes with a fresh, healthy twist. 5410 Page Rd.; 919-941-1630; mezdurham.com

Nana’s Restaurant Seasonal dishes influenced by Southern, French and Italian cuisine. 2514 University Drive; 919-4938545; nanasdurham.com Nanataco Inventive taqueria featuring locally produced meats and veggies. 2512 University Dr.; 919-489-8226; nanataco.com Page Road Grill Traditional American dishes, from house-made soup and bread to burgers to vegetarian options. 5416 Page Rd.; 919-908-8902; pageroadgrill.com Parizade Sophisticated Mediterranean food like monkfish tangine, pepper-crusted beef tenderloin and a vegetable caponata with quinoa. Full bar. 2200 W. Main St.; 919286-9712; parizadedurham.com Primal Food & Spirits Wood-fired local meat dishes with seasonal sides and craft cocktails. 202 W. N.C. 54; 919-248-3000; primalfoodandspirits.com Revolution Contemporary global cuisine featuring local ingredients. Extensive wine list. Now serving lunch. 107 W. Main St.; 919-956-9999; revolutionrestaurant.com

D I N I N G

Sake Bomb Asian Bistro Classic Asian entrees, like hibachi dinners and curry dishes, an extensive sushi bar and specialty cocktails. 4215 University Dr.; 919-4014488; sakebombdurham.com

The Boot A neighborhood Italian-American Restaurant serving soups, salads, sandwiches, pastas, traditional entrees, plus a full bar. 2501 University Dr.; 919-294-8383; thebootdurham.com

Saladelia Café Espresso and organic smoothie bar, scratch-made pastries, gourmet sandwiches, salads and soups. Dine in or carry-out. 2424 Erwin Rd., 406 Blackwell St. and 4201 University Dr.; saladelia.com

The Mad Hatter’s Café & Bakeshop Scratch-made pastries, organic salads, sandwiches and wraps, with breakfast all day and delicious brunch every weekend. Awardwinning cakes. 1802 W. Main St.; 919-2861987; madhatterbakeshop.com

Saltbox Seafood Joint Local seafood that is delivered fresh from the Carolina coast and served griddled or fried in a simple manner. 608 N. Mangum St.; 919-908-8970; saltboxseafoodjoint.com

The Original Q Shack “BBQ tender as a mother’s love,” including signature chile-rubbed beef brisket and Carolina pork shoulder. 2510 University Dr.; 919-402-4227; theqshackoriginal.com

Smallcakes A gourmet cupcakery with flavors like caramel crunch, hot fudge sundae and a “famous” red velvet. 4711 Hope Valley Rd.; 919-937-2922; smallcakescupcakery.com

Vin Rouge Bistro-style dinner and Sunday brunch. 2010 Hillsborough Rd.; 919-416-0466; vinrougerestaurant.com

Spartacus Restaurant Contemporary Greek/ Mediterranean cuisine in a casual yet elegant atmosphere. Private rooms available. 4139 Durham-Chapel Hill Blvd.; 919-489-2848; spartacusrestaurant.com

Watts Grocery Seasonal contemporary American cooking using local ingredients.

1116 Broad St.; 919-416-5040; wattsgrocery.com

G U I D E

Discover what “Best Of” is made of!

Downtown Chapel Hill 106 W. Franklin St. | Chapel Hill 919.942.7867 www.yogurtpump.com

Taste of the South Porch Dining

Voted Best Comfort Food/Southern Food!

Meats • Chicken • BBQ/Ribs Chicken & Dumplings • Vegetables • Casserole Brunswick Stew Gumbo Breakfast items include Pork Chops • Chicken & Gravy • Catfish Salmon Cakes • Fried Green Tomatoes Sweet Potato Pancakes & Biscuits

Mama Dip’s Kitchen

408 W. Rosemary St., Chapel Hill 942-5837 www.mamadips.com

FOR RECIPES, RESTAURANT NEWS AND FULL DINING GUIDE WITH MAP! GO TO WWW.CHAPELHILLMAGAZINE.COM

TEL: 919.933.1551 FAX: 919.933.1557

M-Sat 8am-9:30pm • Sun 8am-9pm Breakfast served daily M-F till 11am, Sun till 1pm Open New Years Day

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Engagements brought to you by

ON THE DOCK OF THE BAY

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BY KAYLEE BROWN

Chapel Hill native Kelsey Yates met Tyler Sigman at Methodist University in Fayetteville in 2008. Amid juggling school with volleyball for Kelsey and basketball for Tyler, the couple began dating just one year later.

During a weekend trip to Southport with best friend Elizabeth Rice, Kelsey was

tricked into going to see a house with a beautiful dock attached. As she walked out on the dock lined with candles and mason jars, she saw Tyler waiting for her at the

PHOTO BY ERICA AKROYD

Yates & Sigman

end. That’s when he got down on one knee and popped the question. “All I heard was ‘Kelsey Yates, will you marry me?’ and he said a lot of other stuff, but I can’t even remember that now!” Kelsey recalls. Between the excited laughter and tears of joy, they managed to share a memorable hug.

The couple will tie the knot on August 8 at The Sutherland in Wake Forest and will honeymoon in Greece. Kelsey is now in her

senior year of nursing school and is scheduled to graduate in May, and Tyler works for the medical device company Access Scientific. They will reside in Charlotte. CHM

Diamonds-Direct.com Where NC says “I Do!”

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elf-proclaimed Neat Freak Perri Kersh encourages you to lose the clutter and gain control of your household with her guest columns.

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ATTENTION, ANIMAL LOVERS!

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heck out our Adopt A Pet feature each week.

Bonds brought to you by

Kopp & Andrews

EVERYBODY CUT FOOTLOOSE

A

BY STEPHANIE RANDALL PHOTOGRAPHY BY ANNA ROUTH ANNAROUTHPHOTO.COM

Although Margaret Kopp and Richard Andrews knew of each other growing up, they never really connected until after college. One snowy December evening, they ran into each other as Margaret finished up her UNC School of Law final exams. With Richard due back at basic training in two weeks, they packed in as many dates (including a UNC basketball game) as they could. When the military sent Richard to northern Iraq and then to Texas, the couple decided to go for it and stay together with their long-distance love flourishing through handwritten letters. Since the couple had never really lived in the same place, they had a long engagement to make sure they were a good fit. Turns out, they had nothing to worry about.

Margaret and Richard got married at The Chapel of the Cross

on August 16 with the reception following at the N.C. Botanical

Garden. For the couple, one of the standout

moments was the “obscene amount of terrible, uninhibited, gleeful dancing that everyone busted out that night.” Staying true to their local roots, they had flowers from University Florist and McAdams Farm via the Carrboro Farmers’ Market and a custom-made wedding band and ring guard from Wentworth & Sloan Jewelers.

Margaret’s parents, Vincent and Katherine Kopp of Chapel Hill, and Richard’s parents, Dickie and Barbara Andrews of Carrboro,

were in attendance. Local members of the wedding party included Kappie Kopp, Bitsy Brown, Alys Protzman, Alex Andrews, Joe Hunt and Andrew Pukal.

Margaret works as a fundraiser, and Richard is pursuing his master’s in accounting at UNC-Greensboro.

They live in Chapel Hill. CHM

Diamonds-Direct.com Where NC says, ”I Do!”

April 2015 chapelhillmagazine.com

95

Bonds brought to you by

Chambers & Hamilton

A JOYFUL NOISE

BY KELLY ARCHER PHOTOGRAPHY BY ROBIN LIN ROBINLIN.COM

S

Susan Chambers and Rob Hamilton first met in elementary school, when they sang together in the University Presbyterian children’s choir. Years later, they would walk down the aisle to their own choir in the very same church.

The pair were good friends in high school (Susan at Chapel Hill High and Rob at East Chapel Hill High) and started their relationship from afar when Rob went to undergrad at Virginia Tech while Susan attended the University of Tennessee. Reunited in the Triangle for graduate school – Rob at N.C. State and Susan at Duke – the two shared a special Christmas together, marked by one early gift in particular. When Susan unwrapped the present, a personalized tree ornament, Rob was on one knee with a ring, and she said yes.

They married in Chapel Hill on a beautiful September day with a reception in the Old Well Wing of The Carolina Inn. The wedding guests included their parents – Brent and Allison Chambers and Jim and Betsy Hamilton – and locals Michael Barber, Jessie O’Connell, Lindsay Visser, Jeanie McCoy and Emma Howe.

“We had the most amazing time celebrating and dancing the night away with the people that mean the most to us,” says Susan.

After a honeymoon in Costa Rica, the newlyweds settled in Raleigh with their cat and two pups. CHM

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