Chapel Hill Magazine November 2017

HEALERS IN THE

HALLWAY 54

HOME TRENDS

WE LOVE 80

FESTIVE FAMILY-FRIENDLY

DAY TRIPS 34

CHAPELHILL CHAPEL HILL • CARRBORO • HILLSBOROUGH • ORANGE COUNTY

NOVEMBER 2017 CHAPELHILLMAGAZINE.COM

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G S K I V N I N A G H pg T 42 PE CI E R

HOS AND S L I A CKT O S, C

O GET YOU IN THE TESS GIFTS T HOLID AY S PIRI T

Chapel Hill as you’ve never seen it

WESTFALLWOW! ICG Homes

Arthur Rutenberg Homes

There’s a lot of “wow factor” at Westfall in Chapel Hill. First there’s the unbelievable location, just 9 miles from Franklin Street and only 3 miles from Jordan Lake. Then there are the spectacular panoramic views and vistas of the whole Triangle. The setting itself is beautiful with rolling topography, preserved open space, and greenways and walking trails throughout.

There are neighborhood amenities for every lifestyle including a resort-style pool and cabana, turf sports field, and kids’ playground.

Then there are the homes—exquisite custom residences situated on homesites largeenough for your family to enjoy.

Visit today and discover your “Westfall wow” now!

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Westfall’s brand-new fully furnished model and sales center is now open at 602 Westfall Way!

Chapel Hill address | Chatham County taxes

Terramor Homes

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Custom homes from the $650s. For information visit WestfallChapelHill.com or call 919-525-3889. Westfall sales office open daily.

From I-40/NC-54/US-64 take US 15-501 then east on Lystra Road to right turn on Westfall Way. Sales by ColdwellBanker HPWBuilderServices.

THE DOCTOR KNOWN FOR A SUBTLE, NATURAL LOOK ISN’T IN LA (You’ll find her right here in the Triangle)

Dr. Sue Ellen Cox believes in gentle approaches to enhance and maintain your natural, unique beauty. A board certified dermatologist, she is internationally recognized for expertise in facial rejuvenation and body contouring. Look us up. The very best in aesthetic medicine is right here in your backyard. www.aesthetic-solutions.com

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

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From the Mountains to Your Home: • Fresh cut NC Fraser Firs • Fresh Noble and Handmade Fraser Wreaths • Plus tree stands, nursery stock and more!

CHAPELHILL    

November 2017 chapelhillmagazine.com PUBLISHER

Ellen Shannon CHIEF VISUAL OFFICER & DIRECTOR OF PHOTOGRAPHY

Briana Brough EXECUTIVE EDITOR

Jessica Stringer C R E AT I V E D I R E C T O R

Kevin Brown ART DIRECTOR

Sarah Arneson EXECUTIVE EDITOR, DURHAM MAGAZINE

Amanda MacLaren A S S O C I AT E E D I T O R

Laura Zolman Kirk

Open Thanksgiving Week - December 23 – 7 days a week – 9 Locations in the Triangle Chapel Hill, Durham, Raleigh and Morrisville

Bring your stand and we’ll fit it to your tree.

We trim and load your tree. Delivery available.

For locations and more information, visit

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GRAPHIC DESIGNERS

Christy Wright and Jean Carlos Rosario-Montalvo INTERNS

Ashley Cruz, Ann Fitts, Connie Hanzhang Jin, Lindsay McConnell, Emily Padula, Kristi Piechnik CONTRIBUTORS

Amanda Abrams, Chantal Allam, Julia Baker, Jennifer Brookland, Sabine Harris, Moreton Neal, James Stefiuk, Morgan Cartier Weston ADVERTISING

Melissa Crane melissa@chapelhillmagazine.com Kem Johnson kem@chapelhillmagazine.com Chris Elkins chris@chapelhillmagazine.com C O R P O R AT E

Dan Shannon President/Editorial Director

5

Ellen Shannon COO

$ Off ANY TREE 4 FT. TO 15 FT.

Rory Kelly Gillis Managing Partner & Senior VP Amy Bell Business Manager Caroline Kornegay Administrative and Production Assistant Elitegroup 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

TROSA is a non-profit residential treatment program for substance abusers based in Durham.

Learn more at www.trosainc.org or call 919.419.1059

2014 BEST REGIONAL MAGAZINE (CONSUMER)

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

V O L U M E

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N U M B E R

FEATURES

PEOPLE & PLACES

34

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Festive Family Outings Road trips to get you in the holiday spirit

42 A Very Chapel Hill Thanksgiving

We’ve got you covered on everything

but the turkey 48

Raise a Glass Crowd-pleasing cocktails

50

Gifts of Gratitude Thank your host with these local items

52

At Your Service Dementia Friendly Orange County trains businesses to interact with those community members with dementia

54 Healers in the Hallway

School nurses who have dedicated

their careers to our children

Be Loud! ’17

16 Festifall

54

18

Compass Center’s CUT IT OUT program

19

Abundance NC’s Pepperfest

20

Carrboro Music Festival

21

Joan H. Gillings Center for Dramatic Arts dedication

22

Fast Break Against Cancer

23

Blue Hill District unveiling party

24

Hannah Ruth Foundation birthday celebration

25 Al’s Burger Shack’s Puerto Rico fundraiser 26

Dermatology & Laser Center of Chapel Hill anniversary party

IN EVERY ISSUE

64

6

Letter from the Executive Editor

8 Noted 28

5 Events Not to Miss

64

Checking in with Dr. Roper UNC Health Care and UNC School of Medicine’s Dr. William L. Roper

30 Books

UNC Basketball’s “Redemption”

and travel journal “Not Afraid

of the Fall”

68

Coming Back After Cancer A YMCA program builds strength and camaraderie for survivors

97 Taste

Find our area’s best restaurants

80

Home, Made Design trends to steal from this year’s Parade of Homes

109 Engagement

Stephanie Salcedo

and Eugene Rossitch

68

110 Weddings

Lauren Joyner and Stephen

Cook; Emily Mason and

Ron Stewart; Christopher Rubish

and Brooke Johnson

7

R

Dr. David Lee Hill, Jr. Oral & Maxillofacial Surgeon 77 Vilcom Center Circle, Suite 120 Chapel Hill, NC 27514 919-238-9961

Are you in need of oral surgery?

If your dentist has recommended oral surgery, whether it’s to remove one or more

Meet Dr. David Lee Hill, Jr.

teeth, implants, or something more involved, you probably have a lot of questions

People who meet Dr. Hill are quickly won over by his knowledge and easy-going

and concerns. What are my options? What about cost? What can I expect? Will I be

style. He is a stickler for detail and in his profession, every little detail matters.

in pain? How long will it take? What kind of surgical safeguards are used?

His commitment to patient safety protocols and surgical precision as well as

It’s normal to be apprehensive about a surgical procedure and at Chapel Hill

his uncompromising philosophy toward care is reflected in the state-of-the-art

Implant and Oral Surgery Center, they understand. That is why Dr. Hill has created

surgical facility he has designed from the ground up. He also places emphasis on

a top notch facility and a team of professionals whose one goal is to help you

his patient’s comfort and it shows - from the warm and inviting surroundings to

understand your options and make your procedure as stress free as possible.

the caring staff, focused on the patient’s well being.

You are invited to experience what makes Chapel Hill Implant and Oral Surgery

If your case calls for implant or oral surgery, let Dr. Hill and his capable team

Center different. Call them for a personal consultation and case review. They will

welcome you for a tour and a discussion about your unique needs.

welcome you with a guided tour of their state-of-the-art surgical facility and take the time to answer all of your questions.

W W W.C H A P E L H I L LO R A L S U R G E R Y.C O M

L E T T E R

F R O M

T H E

E X E C U T I V E

E D I T O R

THROWBACK THURSDAY

E

EULA M. PATTIE MADE POUND CAKE

PHOTO BY SARAH ARNESON

with her Sunbeam mixer for church bake sales and even shared her recipe in the Dumfries United Methodist Church cookbook. But as a kid, all I knew was that Great Grammy Eula or another family member would make it for gatherings or Thanksgivings spent with my mom’s side of the family. It rivaled her apple pie as a favorite of mine; it was dense and a sunny yellow, the kind of treat that required a glass of milk.

I recently tried out her recipe for the first time, as it’s our year to spend Thanksgiving with my dad’s side of the family and I’d like to share it with them. I’m blaming my light blue KitchenAid for slightly overmixing the batter, but the result wasn’t too far off. (Last year, I attempted a cacio e pepe potato side as the Macy’s Thanksgiving Day Parade marched across our TV, and let’s just say that a little more practice would have created something closer to perfection.) Time after time, even though she’s no longer here to make it, that pound cake tastes the exact same. There’s something comforting in knowing that a love of reading or a petite stature aren’t the only things handed down family trees.

The internet has made it easy to find the perfect mashed potatoes or a from-scratch applesauce recipe (or you could ask my Poppy for both of those). But I like the idea of a community cookbook like the one the pound cake recipe appeared in, right above an entry for devil’s food cake. My great aunt called it her “cooking bible,” and my mom’s foodsplattered copy has seen better days. I love the sentiment of everyone contributing their best recipe, and I’m hoping you’ll love the ones that Chapel Hillians have shared with you starting on page 42. inutes ur, 25 m o h 1 e • th (Flip to Moreton Neal’s Millennial Tamale Pie on page 101 too). ream ne cake a bowl, c Makes o 325 F. In time, a to t a n e g v g o I hope these recipes complete your table with a new favorite or two one e t the r, adding er Hea ute. lted butt for 1 min and suga sa r n e n io u tt it u p d ts b and that you have plenty to be grateful for this year. CHM u d n 1c r each a ingredie

ake C d n u o P Sour Cr eam

ugar 3 cups s s 6 egg nilla 1 tsp. va ur cream 1 cup so a king sod a ¼ tsp. b lt ¼ tsp. sa ke flour a c s p u 3c

fte dry beating a dd in the l fluffy. vanilla. A e beat unti , th m in a r re c Sti r u ured o s fl d and o ly with a grease alternate to in 0 3 re r mixtu ake fo Pour the f pans). B to r two loa (o uce heat d n a re p n tube and the one. d F, l ti 5 2 n 3 u t r a tes o minutes 45 minu bake for 300 F to

JESSICA STRINGER @jessstringer

6

chapelhillmagazine.com November 2017

jessica@chapelhillmagazine.com

TUDOR BORN TO DARE AND BLACK BAY ARE ® TRADEMARKS. NEW YORK.

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WHAT WE’VE HEARD AROUND TOWN …

BOOK BRIEFS

Chapel Hill writer L.C. Fiore published his novel “The Last Great American Magic” this summer about the great Native American warrior Tecumseh and his coming of age.

Author and former Tar Heel E. Denise Caldon Sorkness was asked to share her book “Stall, Deny and Hope They Die” with Congress in February. Her family was settling into the community, building their dream home on land by the Haw River, when her husband was diagnosed with cancer due to his exposure to Agent Orange while serving in Vietnam, which began a 20-year battle with the U.S. Department of Veteran Affairs.

Author Mark Spano was awarded the opportunity to turn his murder mystery novel “Midland Club” into a screenplay through a monthlong Escape to Create residency in Seaside, Florida.

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chapelhillmagazine.com November 2017

WHAT AN HONOR

Guitarist Wes Collins was selected as one of 19 artists living and working in North Carolina to receive a $10,000 fellowship to support creative development and creation of new work by the North Carolina Arts Council.

PHOTO BY BRIANA BROUGH

M. Belk Endowment foundation to help increase the access of higher education for low-income, underrepresented and firstgeneration students in North Carolina.

Kidzu Children’s Museum is one of 54

centers across the state to receive a grant through the North Carolina Science Museums Grant Program to help provide funding for STEM and STEAM programs for middle schoolers.

During the World Jump Rope Championship held in Orlando, 106 of the 160-member Bouncing Bulldogs team came home with a total of 192 awards – 63 gold, 69 silver and 60 bronze.

Susan Brown, director of Chapel Hill Public Library, has been appointed to serve as the Town of Chapel Hill’s executive director for

community arts and culture.

Rowing club Chapel Hill Amateur Oarsman Society (CHAOS) members Richard McDonogh, Felix Mühlebach, Robert Brownstein and Timothy Bukowski competed in the 2017 World Rowing Masters Regatta on Lake Bled, Slovenia.

AND THE AWARD GOES TO...

Chapel Hill’s College Advising Corps was granted $10 million from Charlotte’s John

PHOTO BY BRIANA BROUGH

David and Carey Baddour’s

son Johnathan competed at the State Closed Tennis Tournament for North Carolina and won two state championships.

N O T E D

Literacy advocate Mary Andrews received the 2017 Toyota Family Teacher of the Year award by Toyota and the National Center for Families Learning along with a $20,000 check to fund Chapel Hill-Carrboro Public School Foundation’s Family Reading Partners (FRP) program outreach.

The FRP and Mary’s READ2ME programs are designed to model and encourage reading together as a family.

PlayMakers Repertory Company’s

Producing Artistic Director Vivienne Benesch received the 2017 Zelda Fichandler Award given by the Stage Directors and Choreographers Foundation to artists whose work is transforming the regional arts landscape.

Tyndall Galleries has gone virtual and is

now representing artists online instead of at University Place.

The Ackland Museum Store, which has been located on East Franklin Street, is now located inside the Ackland Art Museum building.

Family-owned McPherson Cleaners has moved locations in Chapel Hill from South Elliott Road to Eastgate Crossing. The company, run now by three generations of McPhersons, also has locations in Burlington and Mebane.

the giftable art exhibit “The Art of Giving” featuring 22 member artists like Ellie Reinhold, Eric Saunders and Chris Graebner from November 13-December 31.

BUSINESS BRIEFS

August. At the conference, high school,

Massage Envy Chapel Hill is now located

in Eastgate Crossing and hosted a grand reopening in October to celebrate its updated space.

BRING ON THE LAUGHS

Ballet barre fitness studio barre3 opened its newest location on South Elliott Road in September. New York City transplant and owner Dana Harshaw (pictured above with husband, Jason and children Donald and Annabel) moved to set up shop after barre3’s workouts helped her overcome lower back issues after her second pregnancy. She is excited to offer women in

as reappointed Ruchir Vora to a second three-year term.

Studio East 54 closed this summer.

chapelhillmagazine.com November 2017

Southeastern iGEM Mini-Jamboree, in

which is a global event.

Raymond DuBose to their board, as well

10

to host a synthetic biology conference, the

Engineered Machines (iGEM) competition,

Chapel Hill an effective and empowering workout.

OWASA has added John N. Morris and

teamed up with Gaston Day School students

competed in the International Genetically

Additionally, the International Centre for Women Playwrights awarded the 2017 50/50 Applause Award recently to PlayMakers for producing plays written by women playwrights.

Hillsborough Gallery of Arts will feature

East Chapel Hill High School students

undergraduate and graduate teams

PHOTO BY BRIANA BROUGH

MARK YOUR CALENDAR

SCHOOL GOALS

New York City’s Peoples Improv Theater is expanding with a new comedy theater on Franklin Street for the homecoming of PIT founder, former “Saturday Night Live” writer and UNC graduate Ali Reza Farahnakian.

NEW DEVELOPMENTS

The new mini park outside Chapel Hill Tire on Franklin Street is complete and includes bike racks and tire planters painted by summer camp kids from the Hargraves Community Center and benches.

N O T E D

WAY TO GO

Waterbury, Yvette Garcia Missri and Alex Castro.

Culbreth Middle School was one of 22

schools and YMCAs across the state to receive a $2,000 grant from United Health Foundation and Whole Kids Foundation as part of an initiative to support nutritionbased education.

ON THE MOVE

Nurse Practitioner Karlee Wagoner has joined the Dermatology & Laser Center of Chapel Hill team.

Andrew Smitherman

has been appointed to the Division of Pediatric

CELEBRATE! SallyMack Life Furnishings celebrated three

years of business in October and is now open on Sundays from 11 a.m. to 3 p.m.

Hematology-Oncology

as well as named the new medical director for UNC Lineberger’s Adolescent and Young Adult

program for cancer patients at UNC. GOOD WORK

To show support for living wage-certified workers, the Chapel Hill Town Council proclaimed Labor Day to be Living Wage Day in Chapel Hill.

Maria Wright (left) and Nora Sienra

Women’s contemporary clothing boutique Uniquities, founded by Julie Jennings (above), recently celebrated its 25th anniversary.

(right) are the new brokers and realtors at Chateaux Realty.

Kristin Prelipp is the new communications

manager at the Orange County Health Department and Family Success Alliance.

Katie Loovis has been

named the vice president for external affairs at the Chapel Hill-Carrboro Chamber of Commerce.

In September, Annetta Stokes Streater resigned after serving the Chapel Hill-Carrboro City Schools Board of

PIECE OF THE PUZZLE

Education since 2006.

In a fundraising effort for public media, Carolina Meadows residents created an original “All Things Carolina” work of art, which was then made into a puzzle that is being sold and

Chapel Hill-Carrboro Meals on Wheels

manufactured by Heritage Puzzle. A portion of its profits – including all the royalties received

welcomes John Garman, Erika Lipkin, Michelle Campbell and Susan Ruch to the board this year and said goodbye to Joyce

by the mural’s artists Susan Gaca, Margaret Zircher and Bill Davis – will be going back to UNC-TV.

November 2017 chapelhillmagazine.com

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N O T E D

IN THE NEWS

Chapel Hill is one of the top foodie towns to visit in the South Atlantic region according to RewardExpert’s ranking of 2017’s Best American Foodie Towns.

Chapel Hill High School graduate Jay Harris (left) is now one of the leading

anchors on “SportsCenter: AM.” In October, more than 1,000 people passed through town as part of the 19th Annual Cycle North Carolina Mountains to Coast Ride, for which the Town of Chapel Hill was selected as one of eight stops.

CLAPS FOR CARRBORO

For their overall sports excellence, Carrboro High School was awarded its sixth consecutive Wells Fargo Cup in September.

Nonprofit TABLE’s On the Go program was awarded a $900 grant by Weaver Street Market’s Cooperative Community Fund to take children on field trips and local farms.

Monica Butschek

opened a new practice for professional wellness services called Holistic Listening.

Chief Matthew Mauzy of the South Orange Rescue Squad in Carrboro received the 2017 Robert E. Bryan Public Service Staff Award from the Carolina Center for Public Service for his work with the North Carolina Helicopter Aquatic Rescue Team response to Hurricane Matthew. CHM

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chapelhillmagazine.com November 2017

41st Anniversary Sale October 21st - November 30th

30 to 75% off Regular Prices 919-489-8362 | WWW.PERSIANCARPET.COM | 5634 DURHAM CHAPEL HILL BLVD., DURHAM (Corner I-40 and 15-501 at Exit 270)

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P L A C E S

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CONCERT FOR A CAUSE PHOTOGRAPHY BY JONATHAN DRAKE

Be Loud! ’17 was held at Cat’s Cradle in August with the two-night festival featuring performances from bands like Drivin’ N Cryin’, The Spressials and The Backsliders. All of the $46,000 raised from the event’s fourth year will benefit the Be Loud! Sophie Foundation that supports adolescent and young adult cancer patients and their families at UNC Hospitals. CHM

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chapelhillmagazine.com November 2017

1 Boom Unit

4 Lauren Lux,

Brass Band.

and Jeffro Holshouser of Floating Children.

Lucy Steiner, Annabel Steiner, Elsa Steiner, Niklaus Steiner, Bill Barefoot and Eric Montross.

3 Drivin’ N Cryin’.

5 Robert Sledge

2 Billy Warden

and John Plymale of The Spressials.

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P L A C E S

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FESTIFALL ON FRANKLIN

1 Ellis Dyson &

4 Mayor Pam

the Shambles perform on the main stage.

Hemminger, Brad Hemminger, Gretchen and Todd LoFrese.

PHOTOGRAPHY BY JULIA BAKER

students Ali Grau, 13, and Lindy Bilden, 14, wear flower crowns by Petals on the Go.

Families, students and art enthusiasts came out to the 45th annual Festifall in October. Visitors to the West Franklin Street art festival browsed handmade art of all kinds, engaged in craft activities and grabbed a bite to eat from food trucks. Featuring live music and dance performances on three different stages, Festifall provided an opportunity for the community to interact with local artists and culture in historic downtown Chapel Hill. CHM 16

chapelhillmagazine.com November 2017

2 Culbreth Middle

3 UNC students Abby McEnaney, Hannah Bodner, Nada Rahmouni and Lucy Pin relax in a giant chair provided by Fitch Lumber.

5 Scroggs Elementary student Jaiden Jones, 11, shows off his face painting designed by Paint Savvy.

6 Ephesus Elementary student Maya Owino, 5, colors in the Chapel Hill Magazine monster mural.

CARRBORO VOLUNTEERS NEEDED!

HAIR • SKIN • BODY • NAILS

The Town of Carrboro is now accepting applications for the following boards: • Animal Control Board of Appeals • Appearance Commission/Neighborhood Preservation District Commission • Arts Committee • Board of Adjustment • Carrboro Tourism Development Authority • Economic Sustainability Commission • Environmental Advisory Board • Greenways Commission • Human Services Commission • Northern Transition Area Advisory Committee • Planning Board • Recreation And Parks Commission • Stormwater Advisory Commission • Transportation Advisory Board INTERESTED? For more information, or to obtain an application form, please contact the Town Clerk’s Office at 919-918-7309 or cdorando@townofcarrboro.org or visit the Town’s website at townofcarrboro.org

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P E O P L E

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P L A C E S

Cape Town, South Africa

sabine harris cta Chapel Hill, NC 800.388.6976 sharris@cruiseplanners.com

Stay tuned for travel shows starting in January, 2018.

Why Use a Travel Advisor?

Booking a vacation can be extremely stressful if you approach it the DIY way.

With so much information available on the internet, you can literally spend hours in front of a computer, jumping from one site to another searching for the best vacation, only to end up frustrated with more unanswered questions.

Travelers can save time, money and a whole lot of headaches by using a local travel advisor like Sabine Harris. Cruise Planners/ an American Express Travel Representative, has a tremendous reputation for quality, service, and very competitive pricing for ALL of your travel needs.

Due to our high sales volume, our buying power enables us to offer you the opportunity to travel in style at the lowest prices available, while still receiving the best service in the travel business.

Sabine has over 28 years experience and can provide everything you need to book a perfect vacation: packing necessities, various modes of transportation, early booking discounts, special fares, hotel deals and most importantly be your personal advocate. And she makes house calls.

From cruises and resorts to land tours and completely packaged vacations, Sabine specializes in all types of travel and will create an unforgettable vacation just for you.

Travel is Sabine’s passion - Let her do the work for you!

www.cruiseplannersinchapelhill.com 18

chapelhillmagazine.com November 2017

Ashley Nandi, Holly Hunter, Angie Aiken, Christie Gleisner, Chhalin Cuyugan, Laura Watkins, Heather Slott, Kelly Phillips and Travis Ruth.

SUPPORT IN STYLE The Compass Center for Women and Families recently kicked off its free CUT IT OUT: Salons Against Domestic Abuse program for area salons this summer. Staff from Citrine Salon participated in one of the training courses this August.

CUT IT OUT is based on a national curriculum that trains salon professionals to recognize signs of domestic abuse and how to safely guide customers to local resources. CHM

P E O P L E

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P L A C E S

MELVILLE BUILDERS, INC

CONSTRUCTION • RENOVATION • REAL ESTATE CONSULTATION

NEW HOMES RENOVATION/ADDITIONS CONSULTATIONS

1

2 1 WUNC’s Eric Hodge, Abundance NC’s Tami Schwerin and Dr. Marcia Angle.

2 Jennifer Lewis, Alex Gualtieri, Liegh Elrod, Andrea Pierce and Dieter Gualtieri.

3 Doug Jones, founder of Pepperfest.

3

PEPPER PEOPLE PHOTOGRAPHY BY FORREST MASON PHOTOGRAPHY Abundance NC’s 10th annual Pepperfest brought over 2,200

folks to Briar Chapel to sample pepper-themed food and drinks from 80 vendors. Winners for the food and beverage competitions included Elaine’s on Franklin (Most Unexpected), Glasshalfull (Down Home Delight), The Shoppe Bar and Meatball Kitchen (Best in Show) and TOPO Distillery (Spectacular Spirit). Grace Lagerholm, Andrew Pease, Addy Neira and Jackson Campbell triumphed in the Kid Chef Competition. CHM

Rigorous building standards, uncompromising quality, designer vision and engineering precision — using green and energy-efficient materials and techniques.

melvillebuilders.com 919.967.0992 jim@melvillebuilders.com

November 2017 chapelhillmagazine.com

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P E O P L E

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P L A C E S

1

2

Beautiful 1912 Bungalow

3 1 Rodrigo Liao.

2 Hari Khalsa, Cari Carson, Victor Garcia, Jesús Gallego, Sabine Howe, Maricela Cáceres and Kelly Owensby of Batala Durham.

3 Steven Fisher and Sugar the pig.

TWENTY YEARS OF TUNES PHOTOGRAPHY

BY KRISTI PIECHNIK

$975,000 | 116 Old Pittsboro Road | Carrboro, NC 27510 | 3307 SF Gracious historic home on absolutely incredible property just steps from downtown Carrboro. This beautifully preserved 1912 bungalow sits on 6.78 acres of pristine nature preserve with stream. First floor master with his and hers walk in closets, heart pine floors, 12 foot ceilings, amazing wood work and details, open kitchen with panoramic view, separate dining room, pantry, living room and library.

CALL TODAY FOR MORE INFORMATION! LOGAN A. CARTER Realtor, Broker Fonville Morisey Realty cell 919-418-4694

www.logancarter.com

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chapelhillmagazine.com November 2017

Locals and artists flocked to Carrboro Music Festival to celebrate its 20th anniversary. Concerts were held at local businesses including Milltown, Cat’s Cradle, Weaver Street Market and 2nd Wind. Performances lasted all day Saturday and Sunday with participation from more than 200 musicians. CHM

P E O P L E

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1 Betty Kenan and Emil Kang.

2 Kevin Guskiewicz, Joan H. Gillings, Chancellor Carol Folt and Vivienne Benesch.

STATE OF THE ART PHOTOGRAPHY

BY JON GARDINER

In September, Chapel Hill resident and longtime arts patron Joan H. Gillings committed the largest single gift in the history of the performing arts at UNC. The $12 million endowment will enable PlayMakers Repertory Company to increase community outreach efforts, introduce new theater works and support graduate students in the department of dramatic art. The building that houses the department and PlayMakers will also be named the Joan H. Gillings Center for Dramatic Art. CHM

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Franklin Street Realty…Connected to the Community

Shenandoah Nieuwsma is connected to the community

Mother of two, three if counting her charming dog UNC Ph.D. grad and Royster alumna Hiker, camper and Crossfit crazy Avid reader, NPR and Wikipedia supporter A 10 year local and loves a good renovation

919.929.7174 • franklinstreetrealty.com • Chapel Hill 22

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1 Julia Smith and Carl Fox. 2 Woody and Jean Durham.

3 Alexander Julian and Raye Sapp (wearing an Alexander Julian scarf).

FOR THE CURE PHOTOGRAPHY

BY JESSICA STRINGER

Guests eating breakfast at the 13th annual Fast Break Against Cancer started off their morning with a throwback – a recap video of the 2017 National Champion season playing on the Dean E. Smith Center screens. With plenty of Tar Heels in attendance, UNC alum and Superior Court Judge Carl Fox, a blood cancer survivor, gave the keynote address. Tar Heel announcer Jones Angell auctioned off some oneof-a-kind prizes, including lunch with Coach Roy Williams and the chance to sit on the bench during a game, while the silent auction included a hat designed by player Shea Rush. The event has raised more than $2.4 million for the UNC Lineberger Comprehensive Cancer Center to date. CHM

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&

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1 James Huff, Robert Walker, Joshua Adams, Nehal P. Asher and Chad Helms.

2 Catina Crosby, Jay Kanik, Dwight Bassett, Sherry Alte-Cook and Gary Hill.

IT’S ALL BLUE HILL FROM HERE PHOTOGRAPHY BY LANE DEACON

The Ephesus-Fordham district has been renamed the Blue Hill District.

Community leaders and commercial developers including Avison Young, Village Plaza’s Regency Centers, Eastgate Crossing’s Federal Realty, Quality Inn’s Atma Hotel Group and Elliott Square’s Ram Realty Services gathered in August at Babalu Tacos and Tapas for the district’s unveiling party.

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November 2017 chapelhillmagazine.com

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3 1 Dolores Clark.

2 Miriam Thompson, Pastor David Mateo, Janet Flowers, Lorena Mills, Hsar “Ree Ree” Wei, Coretta Sharpless and Moudestine Bell.

3 Lorie Clark and Nevaeh Hodge.

HATS OFF PHOTOGRAPHY

BY TIA STREATY

The Hannah Ruth Foundation celebrated seven years of enriching the community through service during their annual birthday celebration in September at the Seymour Center. The foundation honored the work of local unsung heroes such as Moudestine Bell, Janet Flowers, Lorena Mills, Coretta Sharpless, Pastor David Mateo, Miriam Thompson and Hsar “Ree Ree” Wei. CHM

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1 1 Jennifer Salome, Greg Pfaender, Matthew Fletcher and Al Bowers.

2 Erika Hanami and Matt Murchison.

3 Alex Mayfield and Sarah Lineberry.

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Al’s Burger Shack and other businesses

like The Baxter Bar & Arcade, Belltree Speakeasy and Beer Study put together a collective effort in October to help raise funds for Puerto Rico’s hurricane relief, supporting United for Puerto Rico.

The line for Al’s special Puerto Rican supper, including roasted pork with mojo sauce, black beans and yellow rice, was over 400 people long, and – in total – the businesses were able to meet their community goal of $10,000 raised. CHM

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CHEERS TO A YEAR Dermatology & Laser Center of Chapel Hill celebrated one year in business in

September. The practice, located at the Veranda at Briar Chapel, is owned by dermatologist Dr. Chris Adigun who performed live demonstrations at the event, while guests learned about their services and toured the office. CHM

Wrap up your holiday décor now and save.

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ncsymphony.org | 919.733.2750

5 EVENTS

PHOTO BY JOCELYN WEISS

Scott Bertram, Betsy Bertram’s late father, had lit the tree at Carr Mill Mall as part of the Light Up Carrboro celebration for more than 10 years. She will carry on his legacy this year in an event she hopes is the biggest yet.

Jupiter Ball

“Dot”

NOT TO MISS

NOV. 17, 7 P.M. moreheadplanetarium.org

NOV. 22–DEC. 10 playmakersrep.org

Enjoy an intimate night among the stars at Morehead Planetarium and Science Center for the annual ball funding youth science programs and outreach. Live music, a Snap Pea Catering dinner and telescope viewings will round out the evening. Tickets: $275

Light Up Carrboro

Gallop & Gorge 8K

Get out to see this play at PlayMakers Repertory Company that promises laughter and heartbreak as the Shealy family reconnects around their aging mother who teaches them the difference between losing your memory and losing your mind. Tickets: $15+

NOV. 3

Bring the family out to celebrate the start of the holiday season in downtown Carrboro with live music, food, raffles and tree lighting at Carr Mill Mall. Free.

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NOV. 23, 8 A.M. cardinaltrackclub.com

Kick off Thanksgiving day with Cardinal Track Club’s final race in the Le Tour de Carrboro series, the Gallop & Gorge 8K. Little Turkey kid races will be held for free after the big race, and proceeds from the event benefit organizations like TABLE, Carrboro Family Garden and others.

Registration: $30+

The Nutcracker DEC. 2-3 carolinaperformingarts.org

Be dazzled by a unique version of this classic holiday show performed by the Carolina Ballet that’s always a seasonal tradition at Carolina Performing Arts’ Memorial Hall. Tickets: $20-$89 –Ann Fitts CHM

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November 2017 chapelhillmagazine.com

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B O O K S

REDEEMED TEAM A thorough account of the championship season is a must-read for any Tar Heel fan

I

WON’T TALK about the Villanova game. (To be

honest, I don’t remember much thanks to self-preservation and diligent avoidance of any and all YouTube videos.) But as much as we might not like to relive that last-second shot and the heartbreak that set in as the confetti poured down, that memory might be what sealed it for our boys this year.

By now you’ve probably heard that after the disappointing ending last April, the team changed the name of their group chat to “Redemption” as they were determined to get in extra workouts, late-night practices, anything they could do to not find themselves in a similar position. The team’s single-minded mission to return to the Final Four and win it all is detailed in a new book with the same name

by Adam Lucas, Steve Kirschner and Matt Bowers. Starting with a foreword by Coach Roy Williams who recalls that somber post-game team meal, the book dives into even more detail thanks to Adam Lucas’ thoroughness and care.

Reading Adam’s usual columns for his take on each game can 30

chapelhillmagazine.com November 2017

be a cathartic experience.

He captures what we’re all thinking the morning after a heart-breaking buzzer beater or a win over Duke. He’s got a gift for remembering the little details, recalling a parallel struggle a player a decade earlier faced and allowing us to get to know each player beyond just their stats. His columns are widely shared on social media or in my case, texted immediately to my mom, who herself had experienced back-to-back basketball heartbreak and high. (The Tar Heels would lose her senior year in the National Championship in 1981 only to win the tournament the next year in 1982.)

With all the extra insight and accompanying action shots, the book is utterly satisfying, capturing the locker room hijinks, the struggles at practice and the frustration of injuries. Or a rare scuffle between Kennedy and Nate their freshman year, something so unthinkable

B O O K S

PHOTO BY J.D. LYON JR.

Isaiah Hicks scored 38 points in UNC’s two ACC Tournament games.

now between the “near-brothers.” If you’re like me, when you read the book, you’ll probably text a few other Carolina fans and share some anecdote you hadn’t heard until now. I was tickled to learn that Roy and his wife, Wanda, accepted a ride from two die-hard basketball fans during the 1999 Final Four. I loved finding out that Roy didn’t bat an eye because he used to hitchhike home as a UNC student, something my own grandfather did to get from Lumberton to Chapel Hill back in the day.

I still ache that Marcus, Brice and, as Roy would say, that big fella Joel had to graduate and couldn’t suit up to play in the 2017

championship. But I take comfort that their drive had so much impact on the team and agree with Adam’s assessment, with his nod to Marcus “who helped put 2017 in context as part of a twoyear process.” We can think of that night in 2016 as not the end of a season for those three players, but as the midway point of such a dominant team.

For once, we all don’t mind knowing how a book ends. It comes full circle with a parting story about Nate’s actions after the game.

“That team group chat, the one titled ‘Redemption.’ The title was no longer appropriate. He altered it to ‘Redeemed.’” –Jessica Stringer November 2017 chapelhillmagazine.com

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B O O K S

WAYWARD WANDERERS In his debut travel memoir, a Chapel Hill native answers the question “What if?”

A

RMED WITH UNSHAKEABLE

wanderlust, the support of their families and every penny in their combined savings accounts, author and Chapel Hill High School graduate Kyle James and girlfriend Ashley Grigsby set out on a four-month trip across the world. “Not Afraid of the Fall” is a story of the kindness of strangers, sometimes-questionable accommodations and once-in-a-lifetime experiences that helped them make it back home again.

A true travel journal, each entry is labeled with a date and city, and follows the couple across Europe from Paris to Croatia, then on to Cairo and Bangkok. The delights of stumbling on an open-air market, making new friends or taking the occasional day to recharge are celebrated, just as the challenges of uncomfortable Airbnbs,

language barriers and costly train fares are not glossed over.

Though the book approaches many memorable points in the trip with levity, there are also moments of deep introspection. Kyle’s writing shines most during these “this has all been worth it” moments; for example, Kyle notices his reflection for the first time in a while: “I was transforming. I couldn’t tell if I looked stronger or weaker, but I was glad that this trip was changing me either way. I had come too far to stay the same.”

Whether you’ve contemplated the “what if” of quitting your job and seeing the world, or if you’re already planning a trip of your own, “Not Afraid of the Fall” is both a useful how-to on navigating logistics in foreign countries and an inspiring reminder of the beauty that can unfold when you unplug from your phone – and your routine.

–Morgan Cartier Weston CHM

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FESTIVE, FAMILY-FRIENDLY OUTINGS SNEAK IN A ROAD TRIP BETWEEN THANKSGIVING AND CHRISTMAS TO EXPERIENCE SOME FUN NOT FAR FROM HOME

BY ASHLEY CRUZ

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Take It From the Expert With [the busyness of] winter coming, who has time to fly out west for some skiing and snow? Consider taking a two-and-a-half-hour drive from Chapel Hill instead.

Some folks are die-hard ski, snowboarding and snow fans, but if you don’t have the time or the big bucks to get out west, look at Boone.

Named after Daniel Boone, the famous pioneer and explorer, Boone is situated in the Blue Ridge Mountains at an elevation of 3,300 feet. The town itself has just under 19,000 residents, and approximately 19,000 students from Appalachian State University. Why Boone, you might ask? Well, it has a great little downtown, which looks a lot like the little ski resorts you would see in [Colorado’s] Aspen, Vail or Breckenridge. There are restaurants galore, and the best part is the climate is very comfortable.

There are several ski lifts and snow tubing areas, so you won’t miss out on ski opportunities. One of the biggest ski resorts in this area is Sugar Mountain Resort [which has] over 20 ski slopes [ranging] from beginner to expert. If you are into snow tubing, there is Hawksnest Tubing Park, the largest snow tubing park on the East Coast. There are also a couple of outdoor ice skating rinks in the area if you prefer lower ground. Lodging options in the Boone area are plentiful, from chalet-style cabins and bed-and-breakfast resorts to cottages and condos. The possibilities are endless: from girls’ and guys’ weekends to winter sports and family-friendly fun, there’s something for everyone.

Sabine Harris has been planning trips and cruises for the last 28 years. cruiseplannersinchapelhill.com

PHOTO BY TOMMY WHITE

SPENCER

MOORESVILLE

NOV. 17-18; NOV. 24-26; DEC. 1-3; DEC. 8-10; DEC. 14-22

NOV. 21

Grab your Christmas pajamas and transport yourself into a holiday favorite by going aboard “The Polar Express” train. Experience the Hero Boy’s journey to the North Pole as you and your family immerse yourselves into the famous motion picture by enjoying a cup of hot chocolate, cookies, singing, dancing and a reading of “The Polar Express” book. Santa Claus will be giving out the first gift of Christmas and everyone on board will receive their very own silver sleigh bell. Ticket prices vary; nctrans.org

In the mood to get into the Christmas spirit before Thanksgiving?

If you’re missing Santa Claus and the traditional Christmas cheer, head on over to the town of Mooresville the Tuesday before Thanksgiving to participate in this annual holiday tradition for some entertainment and festive floats with your family and friends. The parade is free and open to the public; mooresvillechristmasparade.com

“The Polar Express” Train Ride

73rd Annual Mooresville Christmas Parade

November 2017 chapelhillmagazine.com

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PHOTO BY MELODY LECKIE

X X X X X X X X X

MANTEO

Garden to Hearth: Heritage Cooking and Food Preservation NOV. 24-25

ABOVE Experience fall food traditions like sweet potato pie and learn how Roanoke Island families prepared for winter during the 1850s during the Garden to Hearth event.

Take your holiday festivities back in time to the 1850s and enjoy how the Roanoke Island families lived during their winters.

Island Farm will get your hands working as you participate in hearth cooking, food preservation and candle making and, if you want a ride, there will be ox-drawn wagon rides for you to enjoy.

Admission is $8 (or $7 if you bring in a nonperishable food item).

Children ages 5 and under are free. Donated food will be provided to the Roanoke Island Food Pantry; theislandfarm.com

FAYETTEVILLE NOV. 24

“I will honour Christmas in my heart, and try to keep it all the year” wrote Charles Dickens. Celebrate Christmas this year by heading over to Hay Street to experience the world of Dickens’ “A Christmas Carol” as characters such as Ebenezer Scrooge and the ghost of Jacob Marley make an appearance. Along with horsedrawn carriages, Victorian holiday decorations and vendors, the cool air will be immersed with smells of cider and gingerbread.

Stay until dark to experience a candlelight procession to the Market House along with fireworks. Admission is free and open to the public; theartscouncil.com 36

chapelhillmagazine.com November 2017

PHOTO BY WICK SMITH

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H O L I D A Y

Take a magical stroll through a lit-up winter wonderland during Enchanted Airlie in Wilmington.

WILMINGTON Enchanted Airlie NOV. 24-25; DEC. 1-2; DEC. 8-10; DEC. 13-22

Experience the magic of the season by enjoying a Wilmington tradition of festive holiday displays and lights. Guests will be able to take a stroll through the Airlie Gardens and experience the illuminated forest and holiday tunes, while visiting Santa Claus and enjoying drinks and food from local vendors. Carload tickets are $27. LX Van Tickets are $55 per car; airliegardens.org

SOUTHPORT Southport Winterfest DEC. 1-10

The North Pole makes an appearance as guests have the opportunity to eat supper with Santa’s elves and spend time at 38

chapelhillmagazine.com November 2017

Santa’s workshop. This family-friendly event offers a week of fun holiday opportunities such as a Nutcracker tea party, cookie contest, a viewing of “The Polar Express,” a costumed history tour and a Christmas fire engine parade, as well as a winter craft festival, book sale, a DIY wreath workshop, a holiday tour of homes and a Christmas flotilla. Ticket prices vary; some events are free to the public; southportnc.org

HENDERSONVILLE Carriage Rides on Main DEC. 9; DEC. 16; DEC. 23; DEC. 30-31

Sit back and relax as you take in the holiday spirit around you.

The downtown area will display festive lights and decorations as a horse-drawn carriage leads you on a magical ride. Admission fee required; visithendersonvillenc.org

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NEW BERN Candlelight Christmas Celebration at Tryon Palace DEC. 9 and DEC. 16

Walk around candlelit grounds and travel back in time to the colonial period as Tyron Palace displays the 12 Days of Christmas. The Governor and Mrs. Tryon welcome guests to celebrate the season with holiday vignettes and performances such as fire eating, sword swallowing and circus acts. Grab a cup of hot cider from Mack’s Cider House and end the night with fireworks. Tickets for adults are $25 and children are $15; visitnewbern.com

Importing fabric, furniture, art, and crafts from France, Mexico, and more than 20 African countries since 2000.

HOLLISTER Geminids Meteor Shower at Medoc Mountain DEC. 13-14

Imagine a dark sky filled with yellow and green colors. A spectacular phenomenon is making its way into the night sky as the annual Geminids meteor shower takes place. Come out to the park for a viewing of a meteor shower caused by the Palladian asteroid. Free for all ages; ncparks.gov/medoc-mountainstate-park CHM

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R E C I P E S

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A VERY CHAPEL HILL THANKSGIVING FROM SIDES TO SWEET POTATO CUPCAKES, WE’VE GOT YOU COVERED ON EVERYTHING BUT THE TURKEY

BY JESSICA STRINGER | PHOTOGRAPHY BY JAMES STEFIUK

Thanksgiving Chestnut Turkey Stuffing CHEF DICK BARROWS, KITCHEN

“

Growing up in suburbia in the 1950s and ’60s, I came home from school and could smell my mom’s good cooking wafting out from dual exhaust fans that my dad had installed. She had “The Joy of Cooking” and other cookbooks, but most of her recipes were in her head. While I liked most of the meals she prepared, my fondest memories are of the traditional dishes: brisket on Passover, a rib roast for our birthdays and the Thanksgiving turkey with her chestnut stuffing.

Mom always used whole chestnuts, which she painstakingly scored by hand before heating them in a pan and peeling them. She then chopped them together with onions, celery, spices and bits of the bird’s giblets and liver. The stuffing was a full-day project for which she required very little help.

Our family Thanksgiving would not be complete without this stuffing. It’s not cheating to use prepeeled chestnuts which saves a good bit of time.

There are many kinds of stuffing but we stick with the family tradition and it’s always chestnut stuffing inside our Thanksgiving turkey.

”

Turkey neck and giblets 4 cups mirepoix (diced celery, carrots, and onion), divided 5 cups toasted bread cubes 2 cups roasted chestnuts, diced The turkey liver 1 cup dried cherries 3 Tbsp. chopped sage and thyme Salt and pepper to taste Make turkey stock with the neck and giblets along with 2 cups of mirepoix and water. // Simmer for 1 hour until it smells wonderfully turkey. // Sauté the 2 cups mirepoix until translucent. // Finely dice the turkey liver and sauté. // In a large bowl, put the bread cubes, mirepoix, chestnuts, cherries, and herbs. // Add the turkey stock gradually until the mixture is moist but not overly mushy. // Season with salt and pepper. // Fill the turkey cavity just before roasting. // In a separate ovenproof pan, put the remaining stuffing and bake in a 350 F oven for 1 hour.

November 2017 chapelhillmagazine.com

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R E C I P E S

Oven-Roasted Brussels Sprouts with Vanilla-Balsamic Glaze (Gluten Free) RACHEL RUVO, AGONYOFDEWHEAT.COM

“

I will be hosting my 18th Thanksgiving this year. We have had as few as four guests and as many as 25. Regardless, my goal is to make it feel intimate and cozy but still special. Recipes like this one embody all of those feelings in one dish. The balsamic reduction can be made well in advance and the toppings can be pre-measured to make this dish come together quickly before serving.

”

1 lb. Brussels sprouts (outer leaves removed and sliced length-wise) 1 Tbsp. extra-virgin olive oil Salt and pepper

Topping 1/4 cup gluten-free breadcrumbs (I use Ian's Panko) 1/4 cup slivered almonds 1/4 cup Parmesan cheese, grated

Heat oven to 400 F. Line a rimmed baking sheet with foil; place Brussels sprouts on baking sheet and drizzle with oil, salt and pepper. // Toss to coat and place cut side down.

Roast for 25 minutes. // Remove from oven and sprinkle with topping ingredients. Place back in oven and roast for 5 more minutes. // To make the glaze, pour the balsamic vinegar into a small saucepan and place over medium heat. Simmer

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Glaze 1/2 cup aged balsamic vinegar 1 tsp. vanilla extract

until it is reduced by half, coats the back of a spoon or is the consistency of maple syrup. // Remove from heat and stir in vanilla. Drizzle sprouts with balsamic glaze and serve. // Note: I don't recommend using the Glutino brand of breadcrumbs.

They have a cornmeal consistency and won't work well in this recipe. The Ian’s Panko seem to be readily available at the supermarket and really shine in this dish.

R E C I P E S

Spicy Gravy Turkey VANDANA TURAGA, MOMMA T’S SOUTHERN INDIAN SPICES

“

Prayers of thanks and special thanksgiving ceremonies are common among almost all religions after harvests and at many other times. I was born and raised in South India in a joint family, who lived together as a big group in the same house, with my parents, two brothers, one sister and my four uncles (my dad’s brothers) and my two aunts (my dad’s sisters). It was fun when festivals and holidays approached and my mom used to cook various authentic recipes that she

got from my grandma, as well as snacks and sweets, which were very rare for us to eat and enjoy. I had a chance to help my mom while she was cooking, and I learned how to cook and create new recipes for myself.

For this upcoming holiday season, I came up with this recipe using the spice mixes that I have created and have been selling at the Chapel Hill Farmers’ Market as a specialty vendor. I’ve shared [this recipe] with my friends who have tried and enjoyed it.

”

12-oz. coconut cream or 11/2 cup of plain yogurt 1-inch piece ginger, peeled 4 garlic cloves, peeled 1 tsp. Momma T’s Garam Masala 1 Tbsp. Momma T’s Original Powder 4 oz. tomato paste 1 jalapeño (optional) 1 lb. turkey (medium-size pieces with skin) Salt to taste 1 Tbsp. vegetable oil 1 dry bay leaf, medium size 1 large onion, chopped Cilantro to garnish Add the first 6 ingredients and jalapeño (if desired) to a blender and blend well into a fine paste and set it aside. // In a pressure cooker or a big pot, add the cleaned and cut turkey pieces and salt. // Fill with water until immersed and cook for 25 minutes on medium. // In a saucepan, add vegetable oil and heat. Once the oil is warm enough, add the bay leaf and chopped onions and sauté for a minute. //Add the ground spice paste and turkey pieces and mix well. If needed, add a cup of water to adjust the gravy consistency. // On a medium flame, cook for 10 more minutes. Bring out of flame. // Add some more salt to taste if needed; garnish with chopped cilantro. // Serve hot on plain cooked rice or with naan or tortilla.

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R E C I P E S

Acorn Squash Gratin CL AUDIA SANDERS, GOOD INTENTIONS CULINARY SERVICES

“

This recipe was created out of the true mother of invention — necessity. A few years ago, I was visiting my twin sister in Chicago for Thanksgiving. The weather was cold, dreary and drizzling. After the trip to the grocery store on Wednesday, we pledged not to leave the house again until after Thursday.

We decided to make our sweet potato dish on Wednesday and just reheat before serving. But after looking everywhere, we realized that the sweet potatoes never made it home. Rather than bundle up and venture back out to the grocery store that would – we knew – be a madhouse of people who were waiting last minute, we got creative. My sister and I decided to skip

One acorn squash Olive oil, salt and pepper 1 whole head of garlic Butter 4 Tbsp. pine nuts, finely chopped (optional) 1/2 cup good quality finely grated Parmesan, divided 1 scant cup panko (can substitute gluten-free panko)

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the crowd and raid our cornucopia arrangement that included winter squash and decorative gourds! The acorn squash was to be a nice substitute for the sweet potatoes since it was orange and sweet. We chose to roast the squash in order to coax out the sugars, and then used the ingredients that we had on hand for the rest of the recipe. The result was absolutely delicious.

The following day at Thanksgiving, our guests raved about the mash, and it has been a staple dish for Thanksgiving ever since.

We were also very pleased to learn that acorn squash has half the calories, sugars and carbohydrates of sweet potatoes, so that means you can splurge on dessert!

”

Heat oven to 375 F. // Cut acorn squash in half and remove seeds, sprinkle cut sides with salt, pepper and olive oil. // Cut off the top one-eighth of the head of garlic, leaving skin on. Place acorn squash, cut side down, on a baking sheet covered with foil and “hide” the garlic under one of the halves. // Bake until squash gives when pressed (about 30 to 40 minutes). Remove from oven and turn over, then let cool. // Once cool enough to work with, scoop the flesh from the squash into a bowl, then squeeze the roasted garlic into the bowl and add a big pat of butter (it is Thanksgiving after all) and mash with a potato masher until smooth. // Add salt and pepper to taste along with half the Parmesan and some finely chopped pine nuts. // Place in a greased casserole dish and spread evenly. (At this point, this dish can be covered and put in fridge for a day or two. Bring to room temperature before placing in oven for final cooking.) // Mix the panko, remaining Parmesan and pine nuts with more salt and pepper and distribute evenly over squash mixture. // Place in 350 F oven covered for 15 minutes (or until just bubbling), then remove cover and let brown on top another 10 minutes (put under low broil but don’t let it burn).

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R E C I P E S

Toasted Pecan-Sweet Potato Cupcakes with Cream Cheese Frosting CARRIE BROGREN

“

Cupcakes might not be the most elegant dessert for Thanksgiving, but they are definitely a crowd-pleaser and these Toasted Pecan-Sweet Potato Cupcakes with Cream Cheese Buttercream are perfect for a family gathering or a fall picnic. I have cupcake recipes for just about any occasion and this is one of my favorites. The crunchy texture of the toasted pecans and the rich cream cheese buttercream strike the perfect balance, while the sweet potato make them extra moist.

�

1 cup pecans, coarsely chopped 2 cups white sugar 1 cup unsalted butter, softened 4 large eggs, room temperature 1 16-oz. can sweet potatoes 2 /3 cup orange juice 1 tsp. vanilla extract (I prefer the organic Madagascar vanilla extract) 3 cups cake flour 1 tsp. baking powder 1/2 tsp. baking soda 1 tsp. ground cinnamon 1/2 tsp. ground nutmeg 1/4 tsp. salt

In a shallow baking pan, toast pecans at 350 F for about 8 to 10 minutes, stirring once at about 4 minutes. Set aside to cool. // In a large bowl, use an electric mixer to beat sugar and butter together at medium speed. Add eggs, one at a time, until blended. // In another large bowl, whisk together sweet potatoes, orange juice and vanilla. Set aside. // In a medium bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg and salt. // Add half of the flour mixture to the sweet potato mixture and beat with electric mixer on low until blended. Add the remaining half of flour mixture and beat again just until blended. // Fold in most of the toasted pecans with a rubber spatula. The remaining small amount of toasted pecans can be used to garnish the cupcake tops after frosting. // Line a muffin or cupcake pan with baking cups and spoon batter into cups until about 2/3 full. // Bake at 350 F for about 28 to 30 minutes.

Cool for about an hour before frosting.

Cream Cheese Frosting 1 8-oz. package cream cheese, softened 1/2 cup unsalted butter, softened 2 cups powdered sugar 1 tsp. vanilla extract In a large bowl, beat cream cheese and butter with an electric mixer until fluffy.

Slowly add powdered sugar and vanilla until blended. Spoon frosting into pastry bag and frost cupcakes (or simply frost by hand). Garnish with a sprinkle of finely chopped pecans.

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R E C I P E S

RAISE A GLASS TWO CROWD-PLEASING COCKTAILS TO TOAST THANKSGIVING PHOTO BY BRIANA BROUGH

F

irst up, this pear and gin cocktail with a ginger-sage syrup (opposite) will be a hit at the adults’ table.

Michelle M. Temple, bar manager at The Station, raves about this drink from the B-Side Lounge’s fall menu: “It’s a crowd-pleaser and uses ingredients that are easy to obtain and make.” And try this fall-flavored sipper made with chai, ginger beer and locally made spiced rum from TOPO Organic Distillery.

FIRST IN FLIGHT Individual drink recipe (makes one drink)

Large batch party recipe (makes 16 four-ounce

1.5 oz. gin (the B-Side Lounge uses Bombay Sapphire) 1.5 oz. pear nectar (try Looza, which can be found at Harris Teeter or Whole Foods) .5 oz. fresh-squeezed lemon juice .5 oz. ginger-sage syrup (see below)

cocktails)

Add all ingredients into a cocktail shaker. Add ice and shake well. Strain into a chilled cocktail coupe.

Garnish with fresh sage leaf.

Add all ingredients into a large pitcher or punch bowl. Stir well until combined, then put into the fridge until chilled. We recommend making this on Thanksgiving morning and letting it chill while you’re cooking. When it is ready to serve, float fresh sage leaves on top. You can serve this “up" in cocktail glasses or coupes, or it can be served over ice in a highball or rocks glass.

Ginger-Sage Syrup

2 inches ginger root, grated // 2 cups water cup Sugar In The Raw // 10 sage leaves

//

1½

1 750 mL bottle gin 3 ¼ cups Looza pear nectar 1 cup fresh-squeezed lemon juice 1 cup ginger-sage syrup (see below left for recipe)

Bring ginger, water and sugar to a simmer over medium-high heat, reduce heat to medium-low, and simmer 10 minutes adding sage about halfway way through. Strain.

AUTUMN SPICE Makes one drink

1 oz. strong chai 2 oz. TOPO Organic Carolina Spiced Rum 3 oz. ginger beer Sugar-and-pumpkin-pie-spice rim

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For the strong chai, steep 4 tea bags in a cup of water for 5 minutes, strain and chill.

For the sugar rim, combine 2 tablespoons sugar and 1 tablespoon pumpkin pie spice (cinnamon powder will work as well).

chapelhillmagazine.com November 2017

Dip the rim of a rocks glass in water and dip it into the sugar mixture. Fill glass with ice, taking care not to disturb the rim.

In a tall glass, combine the rum, chai and ginger beer, and pour into the rocks glass.

R E C I P E S

Whether you make just one or a whole batch, you can’t go wrong with the First in Flight cocktail

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Handmade by adults with autism at Extraordinary Ventures, these soy candles come in seasonal scents from hot apple cider to sweet potato pie. gifts.evnc.org; $19

With flavors of vanilla, orange peel and allspice, the TOPO Organic Spiced Rum will go great in seasonal cocktails like the one on page 48. topodistillery.com; $24.95

GIFTS OF GRATITUDE THANK YOUR HOST WITH A THOUGHTFUL LOCAL ITEM

PHOTO COURTESY OF GUGLHUPF BAKERY & CAFE

PHOTOGRAPHY BY BRIANA BROUGH

These Zimtsterne from Guglhupf are a traditional German cinnamon cookie that pair well with your post-feast cup of coffee. guglhupf.com; $4.95 per package

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Order a wreath from Smith’s Family Fun Farm in Hillsborough or stop by to pick out a pumpkin or your Christmas tree. $50

This citrus olive oil cake from Pizzelle Bakery is also gluten-free. pizzellebakery.com; $28

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Terrence Patterson is one of many Chapel Hill Transit employees trained by Dementia Friendly Orange County.

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at your

SERVICE A NONPROFIT COALITION IS OUT TO RAISE AWARENESS AND TRAIN BUSINESSES TO INTERACT WITH COMMUNITY MEMBERS WITH DEMENTIA PHOTO BY BRIANA BROUGH

W

HEN LORENZO MEJIA’S MOTHER

started becoming forgetful, her son knew nothing about Alzheimer’s. But over the next five years, he watched as the mother, who doted on her kids and masterfully kept up the household, grew less and less able to deal with everyday situations. Waitstaff at a restaurant or sales clerks at a store sometimes giggled or smirked when she struggled to make a payment. It made Lorenzo angry, and it made his mother uncomfortable. “If she had her arm in a cast, no one would have thought twice if she couldn’t sign a check,” he says. “She simply had a disability that no one knew to recognize.”

With seed funding from the East Chapel Hill Rotary Club and input from the Orange County Department on Aging, Lorenzo created Dementia Friendly Orange County. The nonprofit coalition raises awareness and helps improve retail experiences for families dealing with dementia. Since 2015, it has trained more than 750 employees at 65 businesses in the public, nonprofit and private sectors, from drug store and bank clerks to investment advisors, librarians and fitness trainers.

Transit operator Terrence Patterson was one of them. The gregarious 41-year-old says the training from Dementia Friendly Orange County made him realize it isn’t just elderly people who get dementia and also left him re-evaluating interactions he’d had with customers who were confused about where they were, where they were going or how to pay their fare. And it hit home for him: his own grandmother and great-grandmother both suffered from dementia. Now, Terrence understands how to better help similar customers, without embarrassing or frightening them, or frustrating other passengers.

“You have to balance the schedule with also being compassionate to the people that we’re serving,” Terrence says.

Dementia Friendly Orange County hopes to continue to add to the list of businesses trained – it already counts Cameron’s, Orange County Public Library and the Maitland Law Firm as participants – and help as many people as possible keep engaging in the community with dignity. –Jennifer Brookland CHM November 2017 chapelhillmagazine.com

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HEALERS in the hallway

L

IKE MANY IN HER

THESE UNC SCHOOL OF NURSING ALUMS HAVE DEDICATED THEIR CAREERS TO AREA STUDENTS AS SCHOOL NURSES

BY MORGAN CARTIER WESTON PHOTOGRAPHY BY BRIANA BROUGH

Kathryn Watson CARRBORO HIGH SCHOOL

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field, Kathryn Watson went into nursing because she wanted to make a difference. “I wanted to be part of a greater good and to begin a path that would enable me to learn and challenge myself every day.”

She found that in her role at Carrboro High School. “As with any job, there are challenges, and a school is an extremely busy and changing environment,” she explains. She finds the opportunity to learn from the network of nurses in the Chapel Hill-Carrboro City Schools district especially helpful. “Through our collaboration and teamwork, we address and resolve issues quickly and are always there to bounce things off of one another and help where we can.”

A registered nurse since 2009, Kathryn has spent her entire nursing career with CHCCS. She especially enjoys the strong mentality at Carrboro High, which she describes as an incredible family.

“My favorite part of my job is working with the students and being part of our school community.”

One student recently made a big impact on Kathryn. “A girl starting here as a freshman moved here from Mexico and found out she needed a kidney transplant,” she says. “I was her liason, between doctors at UNC, managing her

chapelhillmagazine.com November 2017

medications, the complications from the surgery.

She never once let her health get in the way and graduated on time. Being there for her was one of the highlights of my career.”

In addition to working as a school nurse, Kathryn spends summers and the occasional weekend at the UNC Hospitals Emergency Department. “Being part of these two amazing teams has enabled me to be involved in our town on a greater level, bringing together resources from both school and the hospital,” she says.

Daughter Tanner, a senior at UNC, also volunteers in the UNC emergency room with Kathryn. “I never tried to persuade her to go into nursing,” she says. “When I learned of her interest, I was so proud. I told her what a big difference she had the opportunity to make, by helping others and being involved in their physical and mental care.”

Kathryn also met husband Chad at UNC. A former lacrosse national champ, Chad now directs the Fusion Lacrosse program. Their older son, McCabe, is a senior at Ravenscroft School in Raleigh, and younger son Wade is in eighth grade at Culbreth Middle School. Both boys play lacrosse.

The family, which includes a black lab puppy named Bear, enjoys trips to Sup Dogs, Crook’s Corner and UNC lacrosse and field hockey games.

TOP ROW Sam Walker, 17, Jamil Elbahlawan, 14. Second row: Angel Velez, 15, Carlisle Mills, 16, Taylor Gwynne, 15, Caleb French, 14.

Third row: Rashel Torres, 16, Kathryn Watson, Fiona Galinsky, 15. Bottom row: Isabel Simmons, 15.

November 2017 chapelhillmagazine.com

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H E A L E R S

I N

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H A L L W A Y

Eileen Stough SEAWELL ELEMENTARY

On finding her path When Eileen Stough started her freshman year at UNC, she knew she wanted to do something in the health care field. Her interests changed several times, and so did her major, until she decided on nursing. “But once I was in the nursing program, I knew that I’d found my calling,” she says.

On difficult days Treating a student means working closely with their family. “Some families cannot always access much-needed resources, or school resources can be limited at times,” but Eileen makes it her mission to work with every family to address their child’s individual needs.

On being a school nurse “Each school nurse has his or her own way of managing their school within the parameters Eileen with students Watts Nolan, 10, and Andi Nolan, 7. allowed.” Eileen enjoys working both autonomously at Seawell Elementary and interacting with other school nurses in the district. “We rely on each other for support and advice.” field for any type of nursing one is interested in. For example, I The school environment also enables a unique bond to form became a NICU [neonatal intensive care unit] RN straight out of between Eileen and the students and families she works with. “I see college and then went and got my master’s as a FNP [family nurse them often, not only for an illness or injury, so we can really get to practitioner]. But then my husband and I decided to start a family, so know one another.”

I continued working as a staff RN and arranged my work schedule so

On why she loves her job “School nursing allows me to interact with students, families and staff in various settings,” she says. “It’s so rewarding to know that you’ve made a difference in lives by caring and helping individuals and their families, sometimes in their most vulnerable times.”

On a career in nursing “It’s a rewarding career that provides one with many different opportunities in various environments and fields. There is a 58

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that we didn’t have to put our kids in daycare (night shift, weekends only). Once they started playing youth sports, the position here came open, and here I am. There’s always a nursing job that can accommodate and allow one to have both a family and a career.”

On her free time “I attend my kids’ sporting events (high school and college) and take action pictures of them and [their] teams so that occupies a lot of the year. I enjoy going out with friends for lunch and dinner or drinks when able.”

H E A L E R S

N

URSING WAS A NATURAL

choice for Lara Statile. “Growing up, I was always the caretaker of those who were sick or injured,” Lara remembers. She still remembers her first day of nursing school at UNC. “I knew with certainty that I had made the right decision about what to do with my life,” she says.

Still, Lara admits she was worried when she started at Morris Grove Elementary. “I MORRIS GROVE ELEMENTARY had a business as a doula for several years before this, and it was so fulfilling – I wasn’t sure a ‘normal’ job would be a fit for me at this stage of my career.”

That feeling didn’t last long. “Whether I’m helping a child with a

Lara Statile

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daily tummy ache, find out why they’re hurting, or [hear] a student is struggling in class and we discover it is because they need glasses, it is so wonderful to see that click and the resulting improvement,” she says.

Much of what Lara does is anticipating and, where possible, preventing potential injuries and health problems. “School nursing is different than most other nursing professions,” she says. While most nurses work to help those who are already sick or injured in their recovery, school nursing allows for a different opportunity: encountering mostly healthy children and keeping them that way.

Another part of that is helping families identify health concerns early on, enabling them to prevent complications. Lara educates students and staff about health and wellness and ensures those with pre-existing conditions are safe and cared for, so they can concentrate

Lara with students Aiden Cohlmeyer, 9, Lah Zar Wei, 9, and Madisyn Wilson, 6.

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on learning. “With each student I encounter, I think about how I would want my own child to be cared for.”

Lara also works with several students with chronic disabilities and helps them find the resources they need. “I work a lot in conjunction with social workers and counselors. We really put our heads together, talk to their teachers and parents and look at every aspect of care.”

In addition to caring directly for students, she trains other faculty to be first responders. Though Lara frequently consults other nurses in the district, she says, “I am the sole health care professional in building, so it is a unique situation.” However, “people volunteer at each school in CHCCS and put in an extraordinary amount of extra training to serve as first responders,” Lara says. Frequently, she notes, the physical education teachers are the first to raise their hands – they already have a good understanding of student health needs.

“When training staff for how to deal with potential medical emergencies, it is my goal to empower them with the knowledge that will enable them to handle the situation,” she says. From knowing how to recognize an allergic reaction to how to properly administer an EpiPen, she ensures teachers and other staff members are prepared for these potentially life-saving situations.

At the end of the day, Lara says the best part of her job is knowing the Morris Grove Elementary team is working seamlessly together toward the common goal of student success.

“Every single staff member does their part to make sure the student feels safe, loved and ready to learn.”

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Rita Crain

CARRBORO ELEMENTARY

Why did you go into nursing? “When I was about 10, I shared a Greyhound bus seat with a nursing student from Penn State who was poring over nursing textbooks the entire way. She shared them with me. I was fascinated and hooked.”

What do you like most about your job? “I love the fact that I really get to know my kids and families. I get to see [some] kids and families from the time they are 3 years old in our preschool until they graduate, and then see the younger siblings come through.

I get to work with wonderful kids every day. This job goes beyond seeing them when they are sick. We address their wellness as a whole.”

H E A L E R S

pumps and injections, ventilators, tube feedings, multiple ostomies, seizures and daily medications, all in a non-medical setting. We are also responsible for all the communication with their health care providers and the legalities of providing this care.

We train other faculty members to

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work with these children and be able to recognize and respond to problems, as well as training school staff in OSHA [Occupational Safety and Health Administration], emergency procedures, safety procedures and health regulations.

We train bus drivers on emergency medical procedures, too. We teach CPR classes. „

What is most challenging about school nursing? “That there is a misunderstanding of what a school nurse does. To many people, a school nurse is a glorified first-aid station, but that is actually the smallest part of our job.

We handle children with chronic and complex medical issues; children with chemo, central lines, insulin November 2017 chapelhillmagazine.com

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Perhaps most importantly, we screen hundreds of children and are responsible for the referrals and follow-up of these screenings, as well as assisting families with access to care and resources. And we do all of this around the real work of the school, which is teaching the children.”

What do you think sets CHCCS school nurses apart?

“We have the most amazing crew of nurses at CHCCS. We all have our areas of expertise from past practices. We have several nurses who have a strong background in mental health – very important – while several of us have ICU or emergency department backgrounds, and others come from primary care. We provide each other with support and consultation.

My practice here is different in that I am the only nurse practitioner in the district. This means that I have an advanced practice license, and with a collaborative practice agreement

with UNC Department of Pediatrics, my practice has expanded to allow me to diagnose and prescribe for some primary care conditions.”

Any advice for someone considering the nursing field?

“There are so many positives. You can love your job, it can be very flexible, and it can change many times as your life changes. There are so many totally different careers that you can pursue with a nursing degree. If you are bored then you can reinvent yourself.

There is always something new to learn and new areas to explore.”

Tell us a little about your life in Carrboro. “I have lived in Carrboro since 1994. We raised our three children here. We love the music, theater, sports and restaurants and that we can walk or bike almost anywhere we need. I live and work in this neighborhood and feel very much a part of it.” CHM

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checking in with

DR. ROPER UNC HEALTH CARE CEO DR. WILLIAM L. ROPER REFLECTS ON HIS EARLY YEARS AND THE STATE OF HEALTH CARE TODAY PHOTO BY BRIANA BROUGH

“I

GREW UP NEAR BIRMINGHAM,

Alabama. I was president of the student body at my high school; class president when I was in college. Along the way, I was also very good in science and math, so I had twin interests, leadership and medicine.

I went on to medical school and near the end of my second year, we had a guest lecturer talk to our class about the broad field of public health. I was really taken with what he had to say, and I instantly saw this as an opportunity to blend my fields of interest.

Later, I was able to apply to be a White House Fellow. My year in the federal government turned [into] 11 years. During that time, I was head of the Medicare/Medicaid agency, and then head of the Centers for Disease Control and Prevention.

In 1997, after a period in the private sector, I was recruited here to UNC to be dean of the [UNC Gillings School of Global Public Health]. My wife, Maryann, son, Will, and I moved to Chapel Hill.

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My son was eight at the time. He’s now 28 and a third-year medical student at UNC. In 2004, I was chosen to be dean of the School of Medicine and concurrently CEO of UNC Health Care. When I came, we were an outstanding institution with two hospitals – the main one here in Chapel Hill and [REX Healthcare] in Raleigh. Today, we have grown to be 12 hospitals and several thousand physicians in locations across the state.

The two roles that I have are very synergistic. I need to be able to do both roles in an integrative way in order to do either of them successfully. That doesn’t mean that we don’t have arguments, but what it does determine is that I’m the decider. But almost always, the leadership group has actually come to a good decision.

It’s a time of great change in health care. The American people have rightly decided that health care is way too expensive. That downward pressure is causing us to look for ways to deliver care more

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cost-effectively and with ever better quality.

I actually believe the best quality care is less expensive. If we do it well and right the first time, then there is not a need for the extra expense of rehospitalization.

We must continue to press to have everybody who lives in America covered by insurance of some sort. Obamacare sought to

do that. It’s not a perfect piece of legislation.

There are some pretty obvious things that ought to be done to remedy its shortcomings.

But on the whole, the things that motivated its architects were the right things. We can do better to serve the people that depend on us as a nation and a health care system.”

–as told to Chantal Allam CHM

We go the extra smile.

MEDICALLY SPEAKING ON HIS MARRIAGE “My wife, Maryann, is a superb physician.

We met as residents at Children’s Hospital Colorado [near] Denver.

She would say she is now retired from medicine. She is a very accomplished botanical artist. She has taught courses at the North Carolina Botanical Garden and has had many shows and sold a lot of work.”

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ON HIS MORNING ROUTINE “We have a dog named Buddy.

I’m up early walking him for several miles almost every morning. We live in The Oaks, and so I walk through The Oaks and Meadowmont and get a coffee at Starbucks at Harris Teeter.”

ON WEARING BOW TIES “I gave up four-in-hand ties maybe 25 years ago. I just wear bow ties. I like them, and people tend to say complimentary things.”

ON HIS SON, WILL, BECOMING A DOCTOR “We’re immensely proud of him.”

ON LOOKING AHEAD “Our family has a home near the beach. We try to go there once a month. In a few more years, we’re going to be at the beach a whole lot more than we are now.”

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Susan talks with Jonathan Marshall, a LIVESTRONG trainer.

coming back after

CANCER A YMCA PROGRAM BUILDS STRENGTH AND CAMARADERIE FOR SURVIVORS

S

PHOTOGRAPHY BY BRIANA BROUGH

USAN MACPHAIL was on an exercise bike, fighting to get through the last five minutes of an exhausting workout. Maybe it was obvious that she was tired and struggling to finish; whatever the reason, the woman on the machine

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B A C K

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C A N C E R

next to her turned and said, “I’m going to stay on the bike here with you and keep you company.” And with that boost, Susan finished the session with her spirits just a little bit higher.

That wasn’t just regular gym camaraderie. Susan and her companion are part of a unique program for adult cancer survivors called LIVESTRONG at the YMCA. Occurring at the Chapel HillCarrboro YMCA on MLK Boulevard (and at YMCAs around 70

chapelhillmagazine.com November 2017

the Triangle), the 12-week program – free to the public – is part individualized exercise class and part support group.

Rebecca Marino, the Chapel Hill-Carrboro YMCA’s healthy living director, says the program’s goal is to help those who are on the other side of a cancer diagnosis rebuild their physical and emotional resilience. “Coming off treatment, people feel like they’ve lost endurance and strength,” says Rebecca. “We’re trying

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Susan and the other participants of the LIVESTRONG at the YMCA program focus primarily on cardio workouts and strength-building exercises.

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meditation, tai chi, Zumba and Feldenkrais and always makes time for conversation between participants.

After a grueling 18-week treatment for breast cancer, Susan barely had the strength to walk around her neighborhood.

“But I didn’t feel comfortable going right into a normal group activity – I wasn’t sure if I could keep up,” says Susan, 56, who lives not far from the YMCA and works at Lenovo. “Here, it feels very safe, and you gain the self-confidence.”

She says the results are obvious. When traveling, for example, she no longer needs help lifting her suitcase into an airplane’s overhead compartment. But it’s not just physical. “It helps your mood as well,” she explains. “It helps me feel more like myself. I have my life back, my self back.”

–Amanda Abrams CHM

2711 N. Duke Street, Durham, NC 27704 919-220-1416 • www.dukestreetsmiles.com

Dr. Martha Ann Keels

D

r. Martha Ann Keels has been in practice in Durham for over 25 years. She started the first pediatric dental clinic at Duke Hospital in 1990 and provided dental care for children at Lenox Baker Children’s Hospital for 11 years. In 2001, she opened the pediatric dental clinic on North Duke Street. She has faculty appointments in both the Department of Surgery and Pediatrics at Duke and is an Adjunct Professor at UNC School of Dentistry. She teaches and mentors UNC pediatric dental residents’ research projects. She is unique as a private practitioner to be a Principal Investigator for a NIH grant studying how to predict which children develop cavities. Her goal is to provide evidence based care for her patients and help families develop successful child friendly strategies to stay cavity-free and healthy.

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Dr. Dylan Hamilton

Dr. Dylan Hamilton grew up near the Smoky Mountains in Knoxville, Tennessee. He graduated with a BS from Duke University and an MS in Biology from Georgia College. He completed his dental training at the Dental College of Georgia and his pediatric specialty training at New York University and Bellevue Hospital. Dr. Hamilton is thrilled to be back in the Triangle working at Duke Street Pediatric Dentistry, where his dream of becoming a pediatric dentist began nearly 10 years ago. He believes that a great dentist remains a lifelong student, stays on the cutting edge of research and technology, and strives to create a sense of community between families and the entire health care team. He looks forward to providing excellent oral health care for your child.

BEFORE

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THERE’S BEFORE & AFTER. THEN, THERE’S AFTER “AFTER.”

after A

FTER

We take a lot of photos at our practice, but our favorites are the after “after.” They come in note cards and chance meetings at the grocery store. Happy images of patients out living life. Confident, energized, comfortable in their own skin. The subtle changes that occur when you feel great about yourself are transformative. Our team is honored to be part of that journey.

For before and after, visit our website. For the after “after,” look around.

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s a small medical practice, Mosaic Comprehensive Care focuses on highquality, personalized care in a nonjudgmental, unrushed environment. Dr. Louise Metz, Dr. Stacey Bean and Erica Howard NP provide primary and gynecologic care to women and adolescent girls, including contraceptive and menopausal care, management of menstrual abnormalities, and STI prevention and treatment.

They also offer gender-affirming primary care and hormone management for transgender individuals and specialized medical care for patients with eating disorders.

The compassionate team at Mosaic recognizes the complexity of each patient and provides a holistic approach to their healthcare. They look forward to assuring patients feel safe, comfortable and listened to during every visit.

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t Clifton & Mauney Orthodontics & Pediatric Dentistry, we strive to treat each patient as if they are a member of our family, providing a modern, comfortable environment while utilizing the latest technology and procedures. Our team loves working with patients and does a wonderful job providing a fun experience to help them feel secure and relaxed. Treatment is always personalized to establish positive oral habits, ensure a lifetime of exceptional dental health and leave our patients with a confident, sparkling smile. We always go the extra smile!

For over 20 years, Drs. Clifton and Mauney have been providing comprehensive pediatric dentistry and orthodontics for families. They both trained at UNC and are board certified.

They married in 1993 and have three children.

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Dr. Louise Metz Board-certified Internal Medicine

Erica Howard Board-certified Women’s Health Nurse Practitioner

Dr. Stacey Bean Board-certified Family Medicine

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t Chapel Hill Ophthalmology, Dr. John Wood performs comprehensive ophthalmic surgery, with a special interest in cataract and premium cataract surgery. He provides advanced technology lens implants to correct astigmatism and afford a broader range of near and far vision.

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Dr. Wood begins by assessing his patients’ needs to determine the most appropriate kind of cataract lens implant for them. He is also able to perform “dropless” cataract surgery, which many patients opt for because it does not require post-operative drops, saving time and money.

With 25 years of surgical experience, Dr. Wood ensures that his patients have a personalized, successful experience.

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55 Vilcom Drive, Suite 140, Chapel Hill, NC 27514 919.595.2000 • nceent.com

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orth Carolina Eye, Ear, Nose and Throat has a long history of taking good care of patients. Serving the community since 1914, their team is proud to be a leader in comprehensive, state-of-the-art care in a personal, community-based setting.

Dr. Kathy Yu and Dr. Ben Oberman diagnose and treat common and complex disorders of the ear, nose and throat in children and adults. They offer allergy testing, treatment and care for sinus disease, hearing loss, snoring and sleep disorders and tonsils/adenoids.

Call to schedule your appointment today!

104 N. Elliott Rd, Chapel Hill, NC 27514 919.942.7163 • www.StudioGDentist.com

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he team at Studio G Aesthetic & Family Dentistry can help you achieve a beautiful, healthy smile through a focused range of services including, but not limited to: Preventative, Cosmetic, Restorative, TMJ and Sleep

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Dr. Mandy Ghaffarpour (Dr.G), Dr. Scott Hardin, Dr. Steven Hart and their team believe in a relationship-driven dental practice and are committed to providing optimal oral healthcare personalized to your needs. Taking into account how all the components of your mouth function together, their team performs a complete examination for diagnosis and treatment planning.

Studio G uses the latest technology and techniques to provide patients with high-quality dental care.

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Dr. Kathy Yu M.D., M.P.H.

Dr. Ben Oberman M.D.

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t Dermatology & Laser Center of Chapel Hill (DLC), Dr. Chris Adigun and her team specialize in general and cosmetic dermatology, providing care for general skin issues and offering the latest dermatology treatments for skin rejuvenation.

At DLC we focus on building trusting partnerships and work to develop treatment plans based on a patient’s unique skin type and personal goals. Our goal is to help him or her achieve and maintain a naturally youthful and elegant appearance in a warm and welcoming practice.

We believe everyone can have skin they love! Let the team at DLC take care of your skin health needs today!

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r. Michael Sharp and the Plum Spring Clinic team combine a wide range of expertise to identify and resolve the underlying causes of chronic health challenges. With individualized programs that integrate cutting edge diagnostic testing with nutritional counseling, health coaching, stress resilience, and trauma resolution, they provide holistic support for all elements of the healing process.

Plum Spring Clinic recently opened their Holistic Cancer Care Center, offering a full range of holistic support to patients in cancer treatment, including intravenous (IV) nutrition.

Because accurate information is a crucial resource for patients taking responsibility for their health, they also offer educational seminars free to the public at their new facility.

Let their team help you achieve success on your well-being journey!

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1506 East Franklin Street, Suite 204, Chapel Hill 919-967-1776 office • www.breelandendo.com

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reeland Endodontics has provided endodontic services for patients from Chapel Hill, Durham and the greater Triangle area for twenty-eight years. Dr. Nona Breeland received her DDS and specialty training in endodontics from the UNC School of Dentistry. Having held many dental leadership roles on the local, state and national levels, Dr. Breeland has dedicated her professional life to making a difference. She brings the same energy and excellence to her endodontic practice.

501 Eastowne Dr., Suite 150, Chapel Hill Conveniently located off 15-501 near I-40 and Durham 919.251.9313 • chapelhilldds.com

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ed by Dr. Jim Furgurson, our dental team at Chapel Hill Family & Cosmetic Dentistry offers personalized care for patients of all ages throughout the NC Triangle Region.

Drs. Furgurson, White and Hoyle are committed to providing the highest standard of care and the best possible patient experience when you visit our Chapel Hill dental office.

Our comprehensive dental services can meet all of your oral health needs and goals under one roof. From growing to aging smiles, our team is dedicated to working with patients as individuals for the best possible results.

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1390 Environ Way, Chapel Hill, NC 27517 919.933.9522 • www.finnface.com

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uality is synonymous with Finn Facial Plastics.

Dr. Finn, a double board certified facial plastic surgeon, has brought fine art and facial rejuvenation together harmoniously for over 20 years. His emphasis on a natural, youthful aesthetic shines through in his patients, and he tailors custom treatments for each individual, as no two faces are the same.

In addition to educating his peers and patients, Dr. Finn invests his time helping those in need. The American Academy of Facial Plastic and Reconstructive Surgery named him Humanitarian of the Year for 2017 for his tremendous services for those in need here in our community and in Guatemala as well.

John Frick DDS, MS Chapel Hill Office

1525 E Franklin St., Chapel Hill. NC 27514 (919) 967-0474 Durham Office

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406 Millstone Dr., Hillsborough, NC 27278 (919) 732-4655 hersheyandheymann.com

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he experienced team at Hershey & Heymann Orthodontics strives to deliver excellent orthodontic results with the highest level of service to their patients.

With almost 90 years of collective experience, Dr. Barbara Hershey, Dr. Gavin Heymann and Dr. John Frick offer state of the art orthodontic treatment options including Invisalign-- a series of invisible, removable aligners that serve as an alternative to metal braces – to an

increasing number of patients who can receive this method of orthodontic correction.

The doctors at Hershey & Heymann Orthodontics are committed to serving their communities and are participants in the Smile for a Lifetime Foundation, a nonprofit organization that identifies and provides orthodontic care to children of families who are otherwise unable to afford treatment.

November 2017 chapelhillmagazine.com

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, MA E M D O E H We asked the builders, designers and project managers behind some of our area’s newest construction for what’s hot in home building. Peruse designer kitchens, updated baths and more from these recent entries in the Parade of Homes, put on by the Home Builders Association of Durham, Orange and Chatham Counties.

PRODUCED BY JESSICA STRINGER

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FOCUS ON THE FIRST FLOOR By putting the main spaces and a master bedroom on the first floor, builders are acknowledging the wish of many home buyers to stay in their home through retirement. From cozy areas for visiting with guests to kitchens with breakfast bars and islands that are both useful and convenient but also encourage togetherness, these homes are a place where generations of a family can gather. “Entertainment space, a knockout kitchen, all of the living space on the first floor – we put space where people at this age need it,” says Bill Worsley, president of Blue Heel Development, of the active adult community Corbinton in Hillsborough. “But, we are sensitive to the fact that people have children and grandchildren and they want a separate area for them to stay when they come to visit.”

PHOTO BY SEVEN AGES DESIGN

SCREENED PORCH It’s no surprise with our climate that many buyers today look for homes with outdoor spaces. “Most main living spaces are centered off the screened porch so that buyers can live in the areas of the home where family congregates and entertaining happens best,” says Stephanie Miller, Raleigh sales manager at Drees Homes, of their homes in the Stroud’s Creek subdivision in Hillsborough.

“Screened porches bring that outdoor living to life so that you can enjoy the fresh air and nature of your backyard while blocking the elements.” There are many opportunities for homeowners to make their mark on a porch from beadboard ceilings to stained wood or light fixtures that reflects their style.

Ultimately the extension of living space that a screened porch provides is a premium.

“Screened porches are as important as the kitchen to many families that love the outdoors,” Stephanie says.

PHOTO BY DAVID SCIABARASI

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FAMILY OWNED INTERIOR DESIGN FIRM SINCE 1982 Mary Lynn Cox, Jennifer Cox, Margo McKinney-Kane and Ami Wells

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HARDWOOD You can’t watch a makeover show on HGTV without someone ripping up carpet in favor of hardwood floors. In many new builds, the same holds true. “Site-finished hardwood floors are a business standard for us,” says Matt Botzum, project manager at Saussy Burbank. “Every grain and knot in a plank of wood share our unique building story.” For their Marston home in Claremont South, they used hardwood in rooms from the study to the open-concept living area. “We celebrate the extra mile of authenticity when it comes to design and materials,” says Michele Upchurch, design consultant. “We absolutely love when our homeowners share this passion the moment the front door is opened and all eyes are immediately drawn not up, but down.”

PHOTOGRAPHY BY KEVAN BYTNARK

COURTYARD Many home buyers are thinking beyond the backyard and looking for homes with their own private sanctuary: a courtyard.

“Whether you like to entertain or just relax outside to enjoy our nice North Carolina weather, it is the perfect spot,” says Emily Oliver, interior design coordinator at Epcon Communities, of the outdoor area exemplified by The Courtyards at Homestead Road. If you want a relaxing water feature, an arbor or the ability to hook up a gas grill, you’ll be able to tailor this space to your liking. “For our fall and winter months, our courtyards can be equipped with an exterior gas line which makes it a perfect place for a gas fire pit for those chilly nights or treating yourself to some yummy s’mores,” Emily says.

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From Cottages to Castles

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PREMIUM CLOSET SPACE Everyone desires more room to store their things, but some home buyers are dreaming a little bigger. A grand master closet is a functional luxury in many new homes these days. “The extra space allows for extravagant amenities such as full length mirrors, islands, chandeliers and ottomans,” says Jackie Elek, vice president at J. Fuller Homes.

“The dreamers can visualize their large shoe display and the functional buyers understand the organization that the space promotes.” The closet in the Montclair home in the Ramsley subdivision in Chapel Hill complements the lifestyle of both personalities.

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Many new homes have taken homeowners’ desire for one large living space into consideration.

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listed and prioritized by the amount of use. The kitchen is often times considered the heart of the home because of the comfort that it brings.”

Since the kitchen is a common place for a family to gather together and frequently where guests congregate for a party, it gets placed at the top of the list as it is used for so many activities beyond cooking. “Since it is a highly used area, it works out naturally to have it open to the family room,” David says. “This allows for a larger area for everyone to be together.” A byproduct of the open-floor concept is the sensation of having an even bigger space. “In the past, when rooms were defined by walls, the room size simply was what it was,” he says. “Now, when the walls are removed, spaces can overlap with each other.”

PHOTOGRAPHY BY ADAM CAMERON, TOUR FACTORY

TILE Builders have been embracing the diversity of one of the hardest working and most versatile material in the industry: tile. “This master bath [shown below] showcases tile flooring in a chevron pattern that evokes a richness with the design and oversized pieces,” says Monique Bolling, senior design consultant at David Weekley Homes.

Elsewhere in the Lucille model in Briar Chapel, Monique utilized this design element with varying purposes and results. “The hexagonal beveled backsplash in the kitchen creates visual appeal and texture but remains neutral due to the understated color,” she says. “In the second full bathroom, the flooring is composed of octagon and dot tile, a timeless classic that is easy to maintain and will complement any design changes within the room.”

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HIGH CEILINGS Much like open-concept spaces, tall ceilings are a big selling point across the industry. “High ceilings give way to a much more open space which is appealing to buyers since even smaller spaces feel larger when high ceilings are incorporated,” says Jon McReynolds, vice president of operations at Ashton Woods, of the Waterstone development in Hillsborough. This feature provides more natural light, another feature homeowners value.

Jon adds that “many homes even incorporate additional architectural details alongside high ceilings such as exposed beams, tray, vaulted or coffered styles which all allow for an even more attractive appearance.” CHM

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There’s no place like a David Weekley home for the holidays. Whether it’s because our EnergySaver™ homes stay cozy through winter, a David Weekley home simply feels warmer – in every sense of the word.

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“David Weekley EnergySaver™Homes”is a trademark of Weekley Homes, LLC., which describes certain features and criteria designed to reduce energy consumption and the resulting environmental impact. It does not infer sponsorship, approval, or affiliation with any other program or green building certification other than those specifically stated in the product features, warranty or contract. Environments For Living®is a registered service mark of TopBuild Home Services. All-electric homes may not currently qualify for Environments For Living certification or the heating and cooling usage guarantee. The community of Briar Chapel is subject to a green building program that may vary from above. See a David Weekley Homes Sales Consultant for details. Prices, plans, dimensions, features, specifications, materials, and availability of homes or communities are subject to change without notice or obligation. Illustrations are artist’s depictions only and may differ from completed improvements. Copyright ©2017 David Weekley Homes –All Rights Reserved. Raleigh, NC (RALA89924)

Chapel Hill resident for 26 years Opened Bryan’s Music in 1993 Raised two kids who attended our great public schools Happy to talk about your old Gibson, or old house that needs updating

919.929.7174 • franklinstreetrealty.com • Chapel Hill93 September/October 2017 chapelhillmagazine.com

REAL ESTATE GALLERY CH Mag small.pdf

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HOMES • CONDOS • APARTMENTS

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Build Your Life.

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J. Fuller Homes creates homes and neighborhoods across the Triangle for families just like yours, balancing timeless design with your unique lifestyle.

www.jfullerhomes.com

115 Battle Lane

LOCALLY RESPECTED. GLOBALLY CONNECTED. 140 W. Franklin Street, Suite 130 | Chapel Hill, NC 27516 919.800.0799 | hodgekittrellsir.com

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HOMES • CONDOS • APARTMENTS

REAL ESTATE GALLERY

Betty Cross

WORK HAS BEGUN!

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Opportunity

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South Green is a planned and approved 45,000sf retail development coming soon to Carrboro.

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The development offers retailers a near downtown location with parking and easy access to the bypass and to the Triangle. This is a retail center that has incorporated the character of Carrboro.

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Gary Hill, CCIM Senior Associate, Brokerage 919.913.1116 | gary.hill@avisonyoung.com

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HOMES • CONDOS • APARTMENTS

30 YEARS EXPERIENCE QUALITY BUILDER

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SERVICE ORIENTED

Meet Gary Phillips Favorite part-time job:

Poet Laureate of Carrboro

919 868 3344 | bvoelkel@nc.rr.com

Source of pride:

Founded Weaver Street Realty in 1982 If He Wasn’t in Real Estate He’d Be:

Writing poetry and walking the Appalachian Trail

Weaver Street agents are cut from a different cloth. Find out more about how we do business at weaverstreetrealty.com.

Custom home spec house in Chapel Hill

ready in late 2018

116 E Main St. • Downtown Carrboro • 919.929.5658

BUILDING VALUE Chapel Hill as you’ve never seen it

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Arthur Rutenberg Homes

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Spectacular panoramic vistas of the whole Triangle. A beautiful setting with open space and greenways. Resort-style amenities.

Then there are the homes—exquisite custom residences (from the $650s) on homesites large enough to really enjoy.

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Chapel Hill address | Chatham County taxes Terramor Homes

FROM START TO FINISH & EVERY STEP ALONG THE WAY

CONSTRUCTION SERVICES trinity-partners.com | 919.674.3690

XFTUGBMM Sales by Coldwell Banker Howard Perry &Walston Builder Services

WestfallChapelHill.com . 919-525-3889 . Open daily at 602 Westfall Way

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

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Coco Bean Coffee Shop 1 1 1 4 E N V I R O N W AY, C H A P E L H I L L 9 1 9 - 8 8 3 - 9 0 0 3 ; C O C O B E A N C O F F E E S H O P. C O M

Coco Bean Coffee Shop in East 54 wasn’t the first business venture for Tamara and Steve Lackey (the couple has a magazine, a photo studio and a nonprofit between them), but it was the one that endeared them to the early risers and caffeine seekers in town. “It’s the physical manifestation of what we want to see in the community and what we want everyone to share,” says Tamara. The coffee shop is all about community – they’ve hosted a coffee with cops event and regularly hold game nights and story hours with arts-and-crafts time. Pop by the shop and you’ll find Carrboro Coffee Roasters coffee, locally made baked goods, sandwiches and salads and our favorite, a Mexican spiced hot chocolate that’s rich and spicy at the same time. Ten percent of the proceeds go to the Lackeys’ nonprofit, Beautiful Together, so you can feel good about supporting the shop that Tamara calls “genuinely a joy.” Mexican spiced hot chocolate, $4 –Jessica Stringer CHM

Coco Bean Coffee + Tea 1 1 1 4 E N V I R O N W A Y , C H A P E L H I L L 9 1 9 - 8 8 3 - 9 0 0 3 ; C O C O B E A N C O F F E E S H O P . C O M

Coco Bean Coffee Shop in East 54 wasn’t the first business venture for Tamara and Steve Lackey (the couple has a magazine, a photo studio and a nonprofit between them), but it was the one that cemented their status in the community. “It’s the physical manifestation of what we want to see in the community and what we want everyone to share,” says Tamara. They’re all about community – they recently hosted their first coffee with cops event and regularly hold game nights and storytime. The coffee shop that celebrated its first year in business serves Carrboro Coffee Roasters coffee, locally made baked goods, sandwiches and salads and our favorite, a Mexican spiced hot chocolate that’s rich and spicy at the same time. 10 percent of proceeds go to their nonprofit, Beautiful Together Their three kids get in on the action “geniunly a joy , $4 – Jessica Stringer CHM

November 2017 chapelhillmagazine.com

PHOTO BY SARAH ARNESON

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CHAPEL HILL East Franklin Street Artisan Pizza Kitchen Sand­wiches, hamburgers, pizza. 153 E. Franklin St.; 919-929-9119; artisanpizzakitchen.com [B]SKI’S Specialty wraps. 147 E. Franklin St.; 919-969-9727; bskis.com Bandido’s Mexican Cafe Burritos, salads, quesadillas, tacos. 159-1/2 E. Franklin St.; 919-967-5048; bandidoscafe.com Benny Cappella’s Pizza, by the slice or whole pie. 122 E. Franklin St.; 919-240-5286; bennysva.com/BennyCappellas BUNS Serves gourmet burgers, fries and shakes made from fresh ingredients. 107 N. Columbia St.; 919-240-4746; bunsofchapelhill.com

NEWS BITES LUNCH LAMENTS Some of our favorite lunchtime eateries have closed up shop recently, including Sandwhich on Franklin Street, Bona Fide Sandwich Co. in Hillsborough and Mel’s Commissary & Luncheonette in Carrboro.

SPICE IT UP! TOPO Distillery debuted its Carolina Spiced Rum in September to celebrate the company’s 21st birthday.

PRIZEWINNING PEPPER The Shoppe Bar & Meatball Kitchen in Carrboro won first place in Abundance NC’s Pepper Festival at Briar Chapel in September for executive chef Bryan Kowalski’s Nashville hot chicken meatball with buttermilk-blistered cabbage slaw and hamburger pickles.

Kurama Sushi & Noodle Express Dumplings, salads, noodle dishes.

105 N. Columbia St.; 919-968-4747; kuramasushinoodle.com Linda’s Bar & Grill Local beer, sweet potato tots, cheese fries, burgers. 203 E. Franklin St.; 919-933-6663; lindas-bar.com Lotsa Stone Fired Pizza Build-your-own stone-fired pizza. 100 W. Franklin St.; 919-391-4100; lotsa.com Ms. Mong Mongolian BBQ, banh mi, fusion burritos. 163 E. Franklin St.; 919-933-5277; msmong.squarespace.com R&R Grill Spicy wings, kabobs, flatbread pizza.

137 E. Franklin St.; 919-240-4411; rnrgrill.com Roots Bakery, Bistro & Bar Farm-to-table American and Central American fusion. 161 E. Franklin St.; 919-240-7160; rootschapelhill.com Sawasdee Thai Restaurant Thai cuisine such as red curry and pad thai. 110 N. Columbia St.; 919-960-0440; sawasdeechapelhill.com

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Sugarland Cupcakes, gelato, pastries.

140 E. Franklin St.; 919-929-2100; sugarlandchapelhill.com Sup Dogs Creative hot dogs and sides like jalapeño popper tots and funnel cake sticks. 107 E. Franklin St.; 919-903-9566; supdogs.com Sutton’s Drug Store Burgers, sandwiches, breakfast, milkshakes. 159 E. Franklin St.; 919-942-5161; suttonsdrugstore.com

Time-Out Southern comfort food 24 hours a day. 201 E. Franklin St.; 919-929-2425; timeout247.com

Cosmic Cantina Burritos, salads, quesadillas, tacos. 128 E. Franklin St.; 919-960-3955; cosmiccantina.com

IMBIBE Bottle shop and restaurant featuring pizza, salads and appetizers. 108 Henderson St.; 919-636-6469; imbibenc.com

SPANKY’S A Chapel Hill institution since 1977, the American bar and grill serves hamburgers, brown sugar baby back ribs, garden fresh salads and more. 101 E. Franklin St.; 919-967-2678; spankysrestaurant.com

Tama Tea A wide selection of tea beverages plus smoothies, coffee, desserts, salad bowls and sandwiches. 105 E. Franklin St.; 919-391-3706; tamatea.com

Carolina Coffee Shop The mainstay serves casual American cuisine for breakfast, lunch and dinner. 138 E. Franklin St.; 919-942-6875; carolinacoffeeshop.com

Four Corners American fare, nachos, wings, pasta. 175 E. Franklin St.; 919-537-8230; fourcornersgrille.com

Shanghai Dumpling Dumplings, pork buns, hotpots. 143 E. Franklin St.; 919-914-6737; shanghaidumplingnc.com

TOFFEE, TAKING OFF Honoring founder Karen Graves’ late husband Griff, Chapel Hill Toffee has launched Griff’s Toffee. Griff’s Coffee Toffee offers a rich espresso flavor, while Griff’s Pecan Toffee – which uses the same recipe as Chapel Hill Toffee – is now an option for retailers who are hesitant to carry the product under the original name because of their unfamiliarity with the town. Chapel Hill Toffee, however, will remain the company’s flagship product.

SOUTHERN SALADS As part of their new salad menu inspired by the American South, Chopt Creative Salad Co. has launched a Carolina Harvest Grain Bowl, Nashville Hot Chicken Caesar and Creole Shrimp Bowl which were designed in part with Chapel Hill’s own Andrea Reusing of Lantern.

BUT FIRST COFFEE Coco Bean Coffee Shop & Café, which recently expanded its shop in East 54, celebrated its one-year anniversary in September.

Gray Squirrel Coffee Co.’s new roastery and espresso bar in Carrboro’s East Main Square opened in September. The company’s kiosk at the Chapel Hill Public Library also recently opened for business.

Top of the Hill Chapel Hill’s only distillery also offers beers and American food, like burgers and flatbreads. 100 E. Franklin St.; 919-929-8676; thetopofthehill.com TRU Deli & Wine Sandwiches and wine.

114 Henderson St.; 919-240-7755; trudeli.com Ye Olde Waffle Shoppe Waffles, pancakes, eggs. 173 E. Franklin St.; 919-929-9192; yeoldewaffleshoppe.com West Franklin Street 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 Al’s Burger Shack Gourmet burgers and fries with local ingredients. 516 W. Franklin St.; 919-904-7659; alsburgershack.com Beer Study Bottle shop with in-store drafts and growlers to go. 106 N. Graham St.; 919-240-5423; beerstudy.com Bread & Butter Bread, cinnamon rolls, desserts. 503 W. Rosemary St.; 919-960-5998; chapelhillbakery.com

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BREADMEN’S A variety of burgers, sandwiches, salads and grilled meat, with daily soup and specials.

All-day breakfast; vegetarian options.

324 W. Rosemary St.; 919-967-7110; breadmens.com

NEWS BITES SECOND SHACK Al’s Burger Shack opened its second location in Southern Village in September.

Carolina Brewery The fifth-oldest brewery in the state. 460 W. Franklin St.; 919-942-1800; carolinabrewery.com

NEW TO TOWN Lotsa Stone Fired Pizza opened a location on Franklin Street, just in time for the new school year to begin.

Cholanad Restaurant & Bar Contemporary and traditional South Indian cuisine. Catering available. 308 W. Franklin St.; 800-246-5262; cholanad.com

The newest addition to West Franklin Street is Perennial, offering coffee and pastry delights.

Cuban Revolution Express A sister restaurant to Durham’s Cuban Revolution, this location offers wraps, pressed sandwiches and handmade empanadas. 401 W. Franklin St.; 919-240-5276; cubanrevolutionexpress.com

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Whit’s Frozen Custard opened its seventh North Carolina location in August in Hillsborough.

TASTES TO COME We hear the Carolina Square project on Franklin Street will soon bring us The Pizza Press’ California-based pizza and fast casual B.Good sandwiches and salads later this year. Also, Korean fried chicken restaurant Bon Chon is setting up shop beside Linda’s Bar & Grill in the former McAlister’s space.

PROUD PASTRIES Pastry Chef Shelby Smith of Top of the Hill Restaurant & Brewery won the most creative presentation for pastry at North Carolina Restaurant and Lodging Association’s second annual NC Chef Showdown in Raleigh in August.

Pastry Chef Annika Loureiro joined The Carolina Inn to bring her 15 years of culinary expertise to the on-site baking and pastry programs at the hotel’s restaurant Crossroads Chapel Hill and its banquet and in-room dining menus.

CROOK’S CORNER Southern classics like shrimp and grits, Hoppin’ John and jalapeño-cheddar hushpuppies. 610 W. Franklin St.; 919-929-7643; crookscorner.com

For Special Occasions...

CROSSROADS CHAPEL HILL AT THE CAROLINA INN New American cuisine and seasonal specialties; all ABC permits. 211 Pittsboro St.; 919-918-2777; crossroadscuisine.com

like Dinner.

ELAINE’S ON FRANKLIN Fine regional American cuisine, made with the freshest local ingredi454 W. FRANKLIN ST. • CHAPEL HILL 960.2770 • www.elainesonfranklin.com ents; all ABC permits. 454 W. Franklin St.; 919-960-2770; elainesonfranklin.com

Silver Medal: Best Restaurants of 2011, News & Observer

Guru India Restaurant Tandoori, thali, curry. 508-A W. Franklin St.; 919-942-8201; guruindianc.com ITALIAN PIZZERIA III Pizza, calzones, subs.

The “place to be” in Chapel Hill for 35+ years. 508 W. Franklin St.; 919-968-4671; italianpizzeria3.com Kipos Greek cuisine in a relaxed, upscale setting; outdoor dining. 431 W. Franklin St.; 919-425-0760; kiposchapelhill.com Lantern Pan-Asian cuisine.

423 W. Franklin St.; 919-969-8846; lanternrestaurant.com

Special Treats, a chocolate boutique shop, opened in Timberlyne Shopping Center in August offering unique sweets like gourmet chocolates, cookies and biscotti made by people with disabilities.

Wilmington’s Tama Tea opened a location on Franklin Street, formerly occupied by sweetFrog Frozen Yogurt.

The cafe will offer premium loose leaf teas, along with smoothies, coffee, desserts, salad bowls and sandwiches.

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

200 W. Franklin St.; 919-967-5055; limeandbasil.com MAMA DIP’S Traditional Southern specialties, including a country breakfast and brunch and dinner classics like fried chicken and Brunswick stew. 408 W. Rosemary St.; 919-942-5837; mamadips.com

Mediterranean Deli Offers healthy vegan, vegetarian and gluten-free options as well as delicious meats from the grill. 410 W. Franklin St.; 919-967-2666; mediterraneandeli.com Mellow Mushroom Classic Southern pizza. 310 W. Franklin St.; 919-929-1941; mellowmushroom.com/store/chapel-hill Merritt’s Store & Grill Sandwiches, breakfast biscuits, burgers. 1009 S. Columbia St.; 919-942-4897; merrittsblt.com Might As Well Bar & Grill Bar favorites like cheese fries plus pizza, burgers, wings, salads and more. 206 W. Franklin St.; 984-234-3333; chapelhill.mightaswellbarandgrill.com November 2017 chapelhillmagazine.com

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Mint North Indian subz korma and chicken jalfrezi. 504 W. Franklin St.; 919-929-6188; mintunc.com

Vimala’s Curryblossom Cafe Traditional Indian tandoori and thali. 431 W. Franklin St.; 919-929-3833; curryblossom.com

Moe’s Southwest Grill Made-to-order burritos, nachos, quesadillas and more.

110 W. Franklin St.; 919-914-6217; moes.com

West End Wine Bar Pastries, light tapas, 100 wines. 450 W. Franklin St.; 919-967-7599; westendwinebar.com

Noodles & Company Asian, Mediterranean, American noodles. 214 W. Franklin St.; 919-967-7320; noodles.com

Windows Restaurant at the Franklin Hotel New American breakfast cuisine. 311 W. Franklin St.; 919-442-9000

The Northside District Specialty cocktails and international small plates. 403 W. Rosemary St.; 919-391-7044; thenorthsidedistrict.com Perennial Coffee and pastries; 403 W. Franklin St.; 919-869-7517; perennial.cafe The Purple Bowl Acai bowls, toast, smoothies, coffee. 306-B W. Franklin St.; 919-903-8511; purplebowlch.com 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; all ABC permits. 456 W. Franklin St.; 919-933-1177; talullas.com Trolly Stop Specialty hot dogs and burgers.

104 W. Franklin St.; 919-240-4206; trollystophotdogs.com

YOGURT PUMP Since 1982, YoPo has served up frozen yogurt treats and shakes with unique flavors. 106 W. Franklin St.; 919-942-7867; yogurtpump.com

Village Plaza/East Franklin Street/ Eastgate Crossing Babalu Tapas & Tacos Gourmet Mexican.

1800 E. Franklin St., Ste. 16; 984-528-8030; chapelhill.eatbabalu.com Caffe Driade Carrboro Coffee, bowl-size lattes, local baked goods, beer and wine.

1215 E. Franklin St.; 919-942-2333; caffedriade.com Carolina 1663 Contemporary Southern fare at the Sheraton. 1 Europa Dr.; 919-969-2157; carolina1663.com

Cerritos Cantina Specialty dips, ceviche, street tacos, nachos, burritos and salads.

1502 E. Franklin St.; 919-929-6566; cerritoscantina.com Chopt Offers unique salads, grain, noodle and quinoa bowls. Eastgate Crossing; 919-240-7660; choptsalad.com Dunk & Slide at Whole Foods Market All-day breakfast, sushi and more. 81 S. Elliott Rd.; 919-968-1983; wholefoodsmarket.com Il Palio Ristorante at The Siena Hotel N.C.’s only AAA Four Diamond Italian restaurant. 1505 E. Franklin St.; 919-918-2545; ilpalio.com La Hacienda Burritos, salads, quesadillas, tacos. 1813 Fordham Blvd.; 919-967-0207; lahacienda2.eat24hour.com Living Kitchen Vegan and vegetarian options including sweet potato sushi, pad thai, burritos, juices and smoothies. 201 S. Elliott Rd.; 919-535-9191; livingkitchen.com The Loop Pizza Grill Pizzas, soups, salads, sandwiches, burgers. Eastgate Crossing; 919-969-7112; looppizzagrill.com Luncheonette A weekday lunch spot serving up salads, burgers, soups and pasta dishes house-made with fresh, local ingredients.

100 Europa Dr.; 984-234-0644; roseluncheonette.com

wood-fired pizza housemade pastas sammies • salads • desserts

RADIUS

201 S. Estes Drive, Chapel Hill, NC 27514 (919) 929-9466 | southernseason.com

112 N. Churton Street Downtown Historic Hillsborough 919.245.0601

WINNER

BEST OF CHAPEL HILL

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Private Events | Weekend Brunch | Full Bar Seasonal Menus | Outdoor Patio

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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 É S I D E N C E I N 1 9 7 6 .

Dinner for a Dozen Cooking for more than eight guests can be daunting even for the most experienced home cook. With 12 people in my immediate family and also in my book group, I have a lot of practice, yet I find myself reinventing the wheel every time I host a large group. A couple of recent gatherings refreshed my formula for lowstress supper parties for a dozen.

The most important ingredient is accepting help. Never say no to an offer of food. If your guests bring appetizers, salad and dessert, you’re halfway there. You can effortlessly buy the bread and wine yourself.

Choose a main course, preferably a one-dish meal, you can do ahead of time.

Chili and gumbo, two dishes I can make blindfolded, please a crowd, but require the minor effort of making rice at the last minute. If you need a recipe for chili, I recommend New Mexico Green Chili from

Jean Anderson’s “One-Dish Dinners.” For the latter, try one of the delicious renditions in Dale Curry’s “Gumbo,” one of the “Savor the South” series from UNC Press.

Both recipes can be easily adjusted to 12 portions.

Other tasty and reheatable dishes include jambalaya (an excellent one is also in “Gumbo”) and New-Fashioned Chicken Divan (from Cynthia Graubart’s “Chicken” from the same UNC series). These two include vegetables and require only a green salad as a side dish.

The mother of all make-ahead dishes in this household is tamale pie. For decades, I’ve adapted the recipe introduced in the 1943 edition of “The Joy of Cooking.” This time, I was seduced by an untraditional rendition from a website. This quirky recipe used the fragrant North African spice blend, ras-el-hanout, instead of traditional chili

Millennial Tamale Pie

In a large Dutch oven, heat ¼ cup oil in a large heavy pot over medium-high.

Add beef and cook, breaking into small clumps, until it starts to brown. Season with salt and continue to cook, stirring, until most of the liquid has evaporated.

Transfer beef to a bowl and set aside.

Heat remaining oil in the same pot and add onions, peppers and garlic; season with 1 ½ teaspoons salt. Cook, stirring occasionally until vegetables have softened. Add corn, tomato paste, ras-el-hanout and cumin. Cook, stirring, about a minute.

Return beef to pot and add 5 cups chicken stock, season with salt and pepper, and bring to a boil. Reduce heat and simmer, stirring occasionally, an hour or so until liquid has thickened. If the chili seems dry midway through, add more chicken stock and cook longer. Add more salt if needed, and black pepper. Heat oven to 375 F. For the topping, whisk cornmeal, flour, sugar, baking powder and salt in a large bowl. Whisk eggs, milk, cheese, and oil in a medium bowl. Stir liquid mixture into dry ingredients until just combined.

Chili ½ cup vegetable oil, divided 3 lbs. ground beef chuck 1 ½ tsp. salt, plus more to season 3 medium onions, finely chopped 3 green bell peppers, finely chopped 6 garlic cloves, finely chopped 2 cups fresh or frozen corn kernels 6 oz. tomato paste 1 ½ Tbsp. ras-el-hanout 1 Tbsp. ground cumin 5-6 cups chicken broth Freshly ground black pepper

Topping 1 ¼ cups cornmeal 1 cup all-purpose flour 2 tsp. sugar 2 tsp. baking powder 1 tsp. salt 3 large eggs 1 ¼ cup whole milk 6 oz. Monterey Jack or cheddar cheese, grated 1/3 cup oil

powder. Since I was out of chili powder and rarely touch my jar of ras-el-hanout, I tried it. The result, with subtle hints of ginger and cinnamon, was spectacular. On the side, I served broccoli slaw, a pleasing make-ahead salad that can sit in the fridge for hours.

Start your dinner with tortilla chips and guacamole, pour a pinot noir or India pale ale, end with Talenti’s Key lime pie gelato (or the incomparable Key lime pie from The Root Cellar), and Bob’s your uncle!

PHOTO BY JAMES STEFIUK

Transfer to a 13- x 9-inch or 14- x 10-inch baking dish. Dollop batter over chili and spread in an even layer. Bake the casserole until top is golden brown and filling is bubbling around edges, 30 to 40 minutes.

At this point, you can let it cool for 2 to 3 hours. Reheat at 375 F for 15 to 20 minutes (or until warm) when company comes.

The original recipe suggested a condiment made from 2 cups rich yogurt, ½ cup chopped mint and a pinch of salt.

(Hardly anyone touched this sauce, but I loved it.) CHM November 2017 chapelhillmagazine.com

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Market Street Coffeehouse Coffee, pastries and more. 227 S. Elliott Rd.; 919-968-8993; marketstcoffee.com

Tandoor Indian Restaurant Traditional Indian cuisine, vegan options. 1301 E. Franklin St.; 919-967-6622; tandoorindian.com

Min Ga Korean cuisine. 116 Old Durham Rd.; 919-933-1773; min-ga.com

Twisted Noodles Thai noodle soups, pan-fried noodles. Eastgate Crossing; 919-933-9933; twistednoodles.com

Monterrey Traditional Mexican cuisine.

237 S. Elliott Rd.; 919-969-8750; monterreychapelhill.com Olio & Aceto Cafe Brunch and lunch options inspired by Blue Sky Oil and Vinegar products. 400 S. Elliott Rd.; 919-903-8958; olioandacetocafe.com Red Pepper Chinese restaurant offering traditional Szechuan dishes. 1704 E. Franklin St.; 919-968-3488; redpepperchapelhill.com SQUID’S Fresh seafood options include woodgrilled fillets, Maine lobster, fried seafood and oysters.

1201 Fordham Blvd. (15-501); 919-942-8757; squidsrestaurant.com Sunrise Biscuit Kitchen Drive-thru biscuits, sandwiches. 1305 E. Franklin St.; 919-933-1324; sunrisebiscuits.com

Zoës Kitchen Mediterranean soups, salads, sandwiches and kebabs in a colorful space.

Eastgate Crossing; 919-883-9310; zoeskitchen.com University Place Alfredo’s Pizza Villa Pizzas, calzones, salads, subs, pasta, desserts. 919-968-3424; alfredospizzanc.com Bartaco Tacos of various styles like sesame ribeye and fried oyster, plus fresh-juice cocktails, poke and mole options. 910-8078226; bartaco.com City Kitchen Wholesome American fare with a sophisticated twist. 919-928-8200; citykitchenchapelhill.com Maple View Mobile Ice cream outpost of the Hillsborough dairy farm. 919-244-1949; mapleviewmobile.com Red Bowl Sushi, bento boxes. 919-918-7888; redbowlchapelhill.com

TRILOGY American cafe featuring innovative twists on classic dishes. Silverspot Cinema; 919-357-9888; trilogyrestaurant.com Stoney River Steakhouse and Grill Southern favorites like deviled eggs meet steak house mainstays like the legendary 12 oz. filet.

919-914-6688; stoneyriver.com Village Burgers Gourmet burgers with sides like sweet potato fries and tater tots.

919-240-4008; villageburgerchapelhill.com

at Southern Season

WEATHERVANE & PATIO • Lunch • Dinner Breakfast RESTAURANT Shrimp and grits, sweet potato fries and Weekend Brunch other gourmet takes on classic flavors.

919-929-9466; southernseason.com/ restaurant/chapel-hill Martin Luther King Jr. Boulevard (Airport Road) Contemporary cuisine with a Southern

Hunam Chinese Restaurant Cantonese flare highlighting local ingredients cuisine. 790 MLK Jr. Blvd.; 919-967-6133; hunamchapelhill.com2012 Champions of the “Got to be NC” Competition Dining Series

201 S. Estes Drive, University Mall, Chapel Hill 919-929-9466 | southernseason.com/weathervane

SERVING BREAKFAST ALL DAY LONG

WITH CLASSIC LUNCH AND DINNER FARE WE CATER! Call (919) 906-0765 to discuss your upcoming event!

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

BEST OF CHAPEL HILL 2016

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FOOD & COFFEE | BEER & BICYCLES SERVING BREAKFAST, LUNCH & DINNER ENJOY PATIO DINING WINNER

BEST OF CHAPEL HILL

THANK YOU FOR VOTING US: FAVORITE COFFEE SHOP FAVORITE KID-FRIENDLY RESTAURANT FAVORITE NEW RESTAURANT FAVORITE PLACE FOR BREAKFAST/BRUNCH

58 CHAPELTON COURT, SUITE 100 VERANDA AT BRIAR CHAPEL BREAKAWAYNC.CO | 984 234 3010

D I N I N G

KITCHEN Bistro-style dining with a seasonal menu that always includes mussels. 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; luchatigre.com THE ROOT CELLAR Sandwiches, prepared salads, desserts and more. Beer and wine only; outdoor dining. 750 MLK Jr. Blvd.; 919-967-3663; rootcellarchapelhill.com Sal’s Ristorante Calzones, pizza, pasta, sandwiches. 2811 Homestead Rd.; 919-932-5125; salsristorantechapelhill.com Timberlyne/Chapel Hill North Area Allen & Son Barbecue N.C. barbecue.

6203 Millhouse Rd. (N.C. 86 N.); 919-942-7576 Farm House Restaurant Steaks, salads, potatoes. 6004 Millhouse Rd. (N.C. 86 N.); 919-929-5727; farmhousesteakhouse.com Joe Van Gogh Coffee and pastries.

Timberlyne Shopping Center; 919-967-2002; joevangogh.com

G U I D E

Sage Vegetarian Cafe Vegetarian fare.

Timberlyne Shopping Center; 919-968-9266; sagevegcafe.com MAGONE Italian Grill and Pizza.

1129 Weaver Dairy Rd., Ste. F; 919-904-7393 Margaret’s Cantina Creative Mexican appetizers and entrees. Timberlyne Shopping Center; 919-942-4745; margaretscantina.com Oishii Specialty rolls, teriyaki, stir-fry, sushi.

Timberlyne Shopping Center; 919-932-7002; oishiiroll.com Pop’s Pizzeria Pizzas, calzones, stromboli, pasta. 1822 MLK Jr. Blvd.; 919-932-1040; pops-pizzeria.com Queen of Pho Vietnamese cuisine like banh mi, stir fried egg noodles and, of course, pho beef noodle soup. Timberlyne Shopping Center; 919-903-8280 Rasa Indi-Chinese Indian and Chinese cuisine. 1826 MLK Jr. Blvd.; 919-929-2199; rasachapelhill.com The Bagel Bar More than 20 homemade bagel varieties. 630 Weaver Dairy Rd., Ste. 109; 919-929-7700; bagelbarbagels.com The Pig Barbecue, fried tofu, collards.

630 Weaver Dairy Rd., Ste. 101; 919-942-1133; thepigrestaurant.com

Special Treats A chocolate boutique shop offering gourmet chocolates, cookies and biscotti made by people with disabilities.

1129 Weaver Dairy Rd., Unit R; 919-883-215; specialtreatsnc.com YOPOP Chapel Hill Frozen yogurt shop featuring 14 flavors made daily and 36 toppings including fresh fruit. Bubble tea and smoothies.

1129 Weaver Dairy Rd.; 919-537-8229 N.C. 54 East/Raleigh Road Amante Gourmet Pizza Create-yourown pizzas. 6209-B Falconbridge Rd.; 919-493-0904; amantepizza.com BIN 54 Steaks, seafood and other fine American food. Everything made in-house.

Glen Lennox Shopping Center; 919-969-1155; bin54chapelhill.com Brenz Pizza Co. Specialty pizzas, subs, salads.

3120 Environ Way, East 54; 919-636-4636; chapelhill.brenzpizzaco.com Coco Bean Coffee Shop Locally owned coffee shop offering Carrboro Coffee Roasters coffee and a variety of baked goods. 1114 Environ Way; 919-883-9003; cocobeancoffeeshop.com

CROOK’S CORNER

“Long known for both its sumptuous take on Southern comfort food and as a gathering spot for the city’s abundant creative community...”

—Garden & Gun

On the menu: Crook’s classics & seasonals Full bar includes local beers on tap Recipient of a James Beard Foundation’s America’s Classics Award

CROOK’S CORNER • 610 West Franklin St, Chapel Hill

Reservations accepted. Walk-ins welcome www.crookscorner.com • 919 929 7643 Dinner Tues-Sun at 5:30 pm • Sun Brunch 10:30 am-2 pm

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D I N I N G

G U I D E

Meadowmont Village ELEMENTS Cuisine combining classical and modern Asian and European cooking techniques; check out the wine bar with full menu next door. 2110 Environ Way, East 54; 919-537-8780; elementsofchapelhill.com Jujube Eclectic, modern cuisine inspired by the classic flavors of China and Vietnam.

Glen Lennox Shopping Center; 919-960-0555; jujuberestaurant.com Nantucket Grill & Bar Clam chowder, lobster rolls and more. 5925 Farrington Rd.; 919-402-0077; nantucketgrill.com Raaga Authentic Indian delicacies like curry and masala. 3140 Environ Way, East 54; 919-240-7490; raagachapelhill.com Thai Palace Soup, curries, pad thai.

Glenwood Square Shopping Center; 919-967-5805; thaipalacenc.com The Egg & I French toast, pancakes and specialty omelets. 1101 Environ Way, East 54; 919-537-8488; theeggandirestaurants.com Tobacco Road Sports Cafe Burgers, salads and sandwiches.

1118 Environ Way, East 54; 919-537-8404; tobaccoroadsportscafe.com/chapel-hill

Brixx Wood Fired Pizza Specialty pizzas and salads. 501 Meadowmont Village Circle; 919-929-1942; brixxpizza.com Cafe Carolina & Bakery Salads, sandwiches, breakfast. 601 Meadowmont Village Circle; 919-945-8811; cafecarolina.com CHRONIC TACOS Mexican grill utilizing authentic recipes.

504 Meadowmont Village Circle; 984-999-4803; eatchronictacos.com Market Street Coffee & Ice Cream Locally sourced coffee, ice cream and pastries. 503 Meadowmont Village Circle; 919-929-1667; marketstcoffee.com Southern Village

Rasa Malaysia Authentic Malaysian dishes. 410 Market St.; 984-234-0256; rasamalaysiach.com Town Hall Grill Sandwiches, steak, seafood. 410 Market St.; 919-960-8696; thetownhallgrill.com Weaver Street Market Hot bar and salad bar for breakfast, lunch and dinner.

716 Market St.; 919-929-2009; weaverstreetmarket.coop Governors Club Flair Restaurant & Wine Bar Highquality French-influenced American food, coffee, wine, beer and Sunday brunch.

50100 Governors Dr.; 919-967-9990; flairforfoodrestaurant.com Ciao Bella Pizzeria Pizzas, pastas, sandwiches. 1716 Farrington Point Rd.; 919-932-4440

Al’s Burger Shack Gourmet burgers and fries made with local ingredients. 708 Market St.; 919-914-6694; alsburgershack.com

Tarantini Italian cuisine. 50160 Governors Dr. (Governors Village); 919-942-4240; tarantinirestaurant.com

La Vita Dolce Pastries, sorbet, gelato.

610 Market St.; 919-968-1635; lavitadolcecafe.com

Veranda (Briar Chapel)

Pazzo! Italian cuisine, takeout pizza.

700 Market St.; 919-929-9984; pazzo-restaurant.com

501 PHARMACY Scoops of Maple View Farm ice cream, plus malts and shakes.

98 Chapelton Ct., Ste. 300; 984-999-0501; 501rx.com

Italian Grill & Pizza Discover what “Best Of” is made of!

DAMN GOOD FOOD

Dinner Nightly Brunch on Sunday reservations 919.929.2263

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Ready-made family meals and catering trays available.

Timberlyne Shopping Center 1129 Weaver Dairy Rd. | Suite F

919.904.7393

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

D I N I N G

Alberello Café & Market Florentine sandwiches, housemade pastas, from scratch desserts and more. 72 Chapelton Ct.; 984-234-3017; alberellonc.com BREAKAWAY CAFE A casual “cycling-inspired” cafe serving breakfast, lunch, dinner and small plates, along with Counter Culture coffee, beer, wine and Maple View ice cream. 58 Chapelton Ct., Ste. 100; 984-234-3010; breakawaync.co CAPP’S PIZZERIA Artisan pizzas that are hand-crafted and wood-fired, utilizing LIFE’S TOO SHORT local ingredients.

79 Falling Springs Dr.; FOR FAKE PIZZA 919-240-4104; cappspizzeria.com THIS IS THE

REAL DEAL

Town Hall Burger & Beer Burgers, fries, DECIDE FORsalads and beer. 984-234-3504; YOURSELF townhallburgerandbeer.com

CARRBORO COMING THIS FALL 2016 TO VERANDA AT BRIAR CHAPEL 79 FALLING SPRINGS DRIVE

CHAPEL HILL, NC Downtown

ACME FOOD & BEVERAGE CO. Soups, salads, seafood and entrees with a Southern touch.

110 E. Main St.; 919-929-2263; acmecarrboro.com

WWW.CAPPSPIZZERIA.COM

G U I D E

AKAI HANA Japanese cuisine including sushi, tempura and teriyaki; 206 W. Main St.; 919-942-6848; akaihana.com

Market Street Coffee & Ice Cream Locally sourced coffee, ice cream and pastries. 100 E. Weaver St.; 919-960-6776; marketstcoffee.com

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

Milltown Pub fare with an extensive beer list. 307 E. Main St.; 919-968-2460; dininganddrinking.com

Cafe Carrboro (formerly Jessee’s) Lunch and breakfast served all day, house-roasted espresso and coffees.

401 E. Main St.; 919-929-0445 Carrburritos Burritos, tacos, nachos and margaritas. 711 W. Rosemary St.; 919-933-8226; carrburritos.com GLASSHALFULL Mediterraneaninspired food and wine; outdoor dining; all ABC permits. 106 S. Greensboro St.; 919-967-9784; glasshalfull.net Gourmet Kingdom Sichuan cuisine.

301 E. Main St.; 919-932-7222; thegourmetkingdom.com Jade Palace Sichuan and Chinese.

103 E. Main St.; 919-942-0006; jadepalacecarrboro.com Krave Kava and other exotic root and tea beverages. 105 W. Main St.; 919-408-9596; kravekava.com

Neal’s Deli Traditional deli fare. 100-C E. Main St.; 919-967-2185; nealsdeli.com Open Eye Cafe Locally roasted Carrboro Coffee and espresso, tea, beer, wine and baked goods. 101 S. Greensboro St.; 919-968-9410 Pizzeria Mercato Pizza, antipasto, soups and fritti. 408 W. Weaver St.; 919-967-2277; pizzeriamercatonc.com Provence Southern French cuisine.

203 W. Weaver St.; 919-967-5008; provenceofcarrboro.com Shaka Shave Ice Hawaiian-style shaved ice with house-made flavors. 102 S. Merritt Mill Rd.; 919-923-2631 Spotted Dog Vegetarian-friendly appetizers, soups, salads, entrees, desserts. 111 E. Main St.; 919-933-1117; thespotteddogrestaurant.com Steel String Brewery Craft beer and bluegrass music. 106 S. Greensboro St.; 919-240-7215; steelstringbrewery.com Tyler’s Restaurant and Taproom Specialty import beers on tap and traditional pub fare.

102 E. Main St.; 919-929-6881; tylerstaproom.com

The Place to Be! Thanks for Voting Us Best of Chapel Hill!

CHAPEL HILL FAVORITE FOR 37 YEARS BEST PHILLY CHEESE STEAK IN THE TRIANGLE!

ITALIAN PIZZERIA III WINNER

BEST OF CHAPEL HILL

WINNER

BEST OF CHAPEL HILL

FOR CATERING OF ANY OCCASION, PLEASE GIVE US A CALL! 508 WEST FRANKLIN STREET, CHAPEL HILL

919 968 4671 italianpizzeria3.com 

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D I N I N G

G U I D E

Wings Over 18 flavors of wings. 313 E. Main St.; 919-537-8271; wingsoverchapelhill.com East Main Square Amante Gourmet Pizza Create-your-own pizzas. 300 E. Main St.; 919-929-3330; amantepizza.com Esperanza Empanada & Tequila Savory and sweet empanadas, 50 kinds of tequila. 370 E. Main St.; 919-617-1674; esperanzanc.com Gray Squirrel Coffee Co. Roastery and espresso bar. 360 E. Main St., #100; graysquirrelcoffee.com Hickory Tavern Burgers, sandwiches and build-your-own salads. 370-110 E. Main St.; 919-942-7417; thehickorytavern.com One Fish Two Fish Hawaiian poke restaurant offering the traditional raw fish over rice and salad bowls, as well as poke burritos, nachos and tacos. 370 E. Main St., Ste. 140; 919-240-5532; onefishtwofishpoke.com Rise Biscuits and Donuts Carrboro Biscuits, doughnuts and coffee. 310 E. Main St., Ste. 100; 919-929-5115; risebiscuitsdonuts.com The Shoppe Bar and Meatball Kitchen Meatballs, sliders, sides. 370 E. Main St; 919-240-5851; theshoppenc.com

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; carrboropizzaoven.com

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

919-904-7160; venablebistro.com

Weaver Street Market Hot bar and salad bar for breakfast, lunch and dinner.

919-929-0010; weaverstreetmarket.coop N.C. 54 West/Carrboro Plaza

CROSSTIES BBQ A variety of barbecue, sides and scratch-made desserts. 919-904-7160; crosstiesbbq.com

Anna Maria’s Pizzeria Italian cuisine.

Carrboro Plaza; 919-929-1877; annamariasnc.wordpress.com Fiesta Grill Burritos, chimichangas, fajitas, tacos. 3307 N.C. 54 W.; 919-928-9002; fiestagrill.us Hong Kong Chinese Restaurant Classic Chinese dishes. 602 Jones Ferry Rd.; 919-942-0850; trianglerestaurants.com/ HongKong

Elmo’s Diner Homemade Southern and American classics. 919-929-2909; elmosdinercarrboro.com Oasis Organic coffee, tea, beer and wine.

919-904-7343; oasisincarrmill.com Tandem Farm-to-table, modern American cuisine with full service bar. 919-240-7937; tandemcarrboro.com

Monterrey Traditional Mexican cuisine.

Carrboro Plaza; 919-903-9919; monterreychapelhill.com Wingman Wings and hot dogs.

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

Life’s Too Short For Fake Pizza

THIS IS THE REAL DEAL Artisan Hand-Crafted | Wood-Fired Local, Farm-Fresh Ingredients

DECIDE FOR YOURSELF WINNER

BEST OF CHAPEL HILL

Thanks for voting us FAVORITE PIZZA!

Located at Veranda at Briar Chapel 79 Falling Springs Drive Chapel Hill, NC 27516 WINNER

BEST OF CHAPEL HILL

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919.240.4104

WINNER

BEST OF CHAP EL HILL

CAPPSPIZZERIA.COM

D I N I N G

Virlie’s Grill Soups, salads, burgers, sandwiches. 58 Hillsboro St.; 919-542-0376 virliesgrill.com

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

5650 U.S 15-501; 919-542-2294; stubbsandsonbbq.com Carolina Brewery The fifth-oldest brewery in the state. 120 Lowes Dr., Ste. 100; 919-545-2330; carolinabrewery.com/pittsboro

THE FEARRINGTON GRANARY Small plates, salads and burgers.

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

THE FEARRINGTON HOUSE RESTAURANT Contemporary fine-dining.

Fearrington Village Center; 919-542-2121; fearrington.com/house Moon Asian Bistro An Asian fusion restaurant offering sushi, Chinese dishes like sweet-and-sour chicken, Thai curry dishes, rice and noodles.

111 Knox Way. Ste. 100; 919-869-7894.

G U I D E

THE MODERN LIFE DELI & DRINKS Wood-fired pizza, salads, small plates and a full bar. 46 Sanford Rd.; 919-533-6883; themodernlifedeli. com Oakleaf Farm-to-table menu specializing in French and Italian cuisine; kids menu; all ABC permits. 480 Hillsboro St.; 919-533-6303; oakleafnc.com The Phoenix Bakery Small-batch and seasonal baked goods and specialty cakes.

84 Hillsboro St.; 919-542-4452 PITTSBORO ROADHOUSE Hearty American entrees, burgers and salads; 39 West St.; 919-542-2432; pittsbororoadhouse.com

S&T Soda Shoppe Soda fountain, American fare. 85 Hillsboro St.; 919-545-0007

Starrlight Mead

HILLSBOROUGH Antonia’s Italian cuisine. 101 N. Churton St.; 919-643-7722; antoniashillsborough.com El Restaurante Ixtapa Authentic from-scratch Mexican dishes. Try the handmade tortillas and the guac. 162 Exchange Park Lane; 919-6446944; ixtapa.homestead.com/homepage.html Hillsborough BBQ Company Barbecue plates and sandwiches, sides and desserts. 236 S. Nash St.; 919-732-4647; hillsboroughbbq.com Hot Tin Roof Games and specialty cocktails; 115 W. Margaret Ln.; 919-296-9113; hottinroofbar.com Jay’s Chicken Shack Chicken, buffalo wings, breakfast biscuits. 646 N. Churton St.; 919-732-3591; jayschickenshack.com LaPlace Cajun cuisine. 111 N. Churton St.; 919-245-0041; laplacehillsborough.com Maple View Farm Country Store Homemade ice cream and milk. 6900 Rocky Ridge Rd.; 919-960-5535; mapleviewfarm.com

Heavenly Honey Wines

It’s Honey...

All Grown-up!

Our internationally

STARRLIGHT MEAD Tastings of honey wines and honey. 480 Hillsboro St.; 919-533-6314; starrlightmead.com award-winning wines are expertly crafted on the

premises from fruits, herbs, and locally

THE GOAT Salads, sandwiches and pastries.

Fearrington Village Center; 919-545-5717; fearrington.com/the-goat

sourced honey.

Come relax in our

tasting room, the perfect place to sit, sip, savor, and learn about the art of honey wine.

Located in the Heart of Pittsboro at Chatham Mills Thursday - Saturday 12-6 pm, Sunday 1-5 pm StarrlightMead.com

919-533-6314

480 Hillsboro St. - Around back, under the water tower

ROOST BEER GARDEN AT FEARRINGTON VILLAGE Wood-fired pizza, local brews and live music; 2000 Fearrington Village Center; 919-545-5717; fearrington.com/roost

C H R G

Taste of the South

C AT E R I N G Dependable

Affordable

Porch Dining

Local

Downtown Angelina’s Kitchen Seasonal dishes of the Greek and southwestern variety including gyros, rice bowls and family dinners for pick up. 23 Rectory St.; 919-545-5505; angelinaskitchenonline.com Bella Donna Classic Italian dishes like lasagna and spaghetti carbonara. 440 East St.; 919-545-0900; donnaitalianrestaurant.com

WINNER

BEST Voted Favorite BBQ and

WINNER

BEST

OF CHAPEL HILL

EL HILL OF CHAP

Meats • Chicken • BBQ/Ribs Chicken & Dumplings • Vegetables • Casserole Brunswick Stew • Gumbo

Chatham Marketplace Sandwiches, baked goods. 480 Hillsboro St.; 919-542-2643; chathammarketplace.coop

Breakfast items include Chicken & Waffles • Sweet Potato Pancakes

The City Tap Classic bar food. 89 Hillsboro St.; 919-545-0562; thecitytap.com Elizabeth’s Pizza Pizzas, calzones, sandwiches, salads and pasta. 160 Hillsboro St.; 919-545-9292; elizabethspizzapittsboro.com

Southern/Comfort Food!

SPANKY’S SQUID’S

411 WEST MEZ

PAGE ROAD GRILL

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

Mama Dip’s Kitchen

408 W. Rosemary St., Chapel Hill 942-5837 mamadips.com M-Sat 8am-9:30pm • Sun 8am-9pm Breakfast served daily M-F till 11am, Sun till 1pm Sat and Sun Brunch

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D I N I N G

CHECK OUT OUR SISTER PUBLICATIONS!

G U I D E

Matthew’s Chocolates Gourmet chocolates, frozen treats and baked goods. 107 N. Churton St.; 919-732-0900

Saratoga Grill New England-style cuisine; 108 S. Churton St.; 919-732-2214; saratogagrill.com

Mystery Brewing Public House Arotating seasonal menu and local beers. 230 S. Nash St.; 919-245-1325; mysterybrewing.com

Village Diner Southern diner, buffet.

600 W. King St.; 919-732-7032

Panciuto Southern Italian cuisine. 110 S. Churton St.; 919-732-6261; panciuto.com RADIUS Wood-fired pizzas, housemade pastas, sandwiches, salads and desserts. Outdoor dining; all ABC permits. 112 N. Churton St.; 919-245-0601; radiuspizzeria.net

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; weaverstreetmarket.coop Whit’s Frozen Custard Ice cream and frozen treats. 240 S. Nash St.; 919-245-8123; whitscustard.com Wooden Nickel Pub Pub fare. 105 N. Churton St.; 919-643-2223; thewnp.com

ALSO CHECK OUT THESE DURHAM RESTAURANTS…

Go to durhammag.com & chathammagazinenc.com for pickup locations and to read online!

Bar Virgile Artfully crafted beverages and small plates. 105 S. Magnum St.; barvirgile.com

NanaSteak Offers various cuts of beef and steaks, plus other meats and pastas.

345 Blackwell St.; nanasteak.com

Basan Specialty sushi, modern Japanese cuisine and sake. 359 Blackwell St., Ste. 220; basanrestaurant.com

Nana’s Restaurant Seasonal dishes of Southern, French and Italian cuisine.

2514 University Dr.; nanasdurham.com

Basera Modern, fine dining Indian restaurant featuring a lunch buffet, tandoor grill options and signature Biryanis. 4818 N.C. 55; 919-205-5050; basera-rtp.com

NanaTaco Inventive taqueria that features locally produced meats and veggies.

2512 University Dr.; nanataco.com

Bleu Olive High-quality comfort food with a Mediterranean flair. 1821 Hillandale Rd.; bleuolivebistro.com Clouds Brewing American favorites with a German flare. 905 W. Main St., Ste. 22; cloudsbrewing.com Denny’s Diner fare. 7021 N.C. 751, Ste. 901; dennys.com Fairview Dining Room Washington Duke Inn’s AAA Four Diamondrated restaurant. 301 Cameron Blvd.; washingtondukeinn.com Geer Street Garden Simple, down-home fare in a cozy atmosphere. 644 Foster St.; geerstreetgarden.com Mad Hatter Cafe & Bakeshop Scratch-made pastries and cakes, salads, sandwiches. 1802 W. Main St.; madhatterbakeshop.com MarketPlace JB Duke Hotel’s main restaurant, open for breakfast, lunch and dinner. 230 Science Dr.; 919-660-6400; jbdukehotel.com

1 7 7 7 F O R D H A M B LV D, S U I T E 1 0 5 CHAPEL HILL NC 27514 919-933-1551

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Mez Contemporary Mexican Creative Mexican dishes with a fresh twist.

5410 Page Rd.; mezdurham.com

Page Road Grill Traditional American dishes. 5416 Page Rd.; pageroadgrill.com Saladelia Cafe Espresso and smoothie bar, pastries, sandwiches. 2424 Erwin Rd., 406 Blackwell St. & 4201 University Dr.; saladelia.com Saltbox Seafood Joint Local seafood that is delivered fresh from the Carolina coast and served griddled or fried in a straightforward manner. 608 N. Mangum St.; saltboxseafoodjoint.com The Blue Note Grill Fantastic barbecue, ribs and live music. 709 Washington St.; 919-401-1979; thebluenotegrill.com The Boot Italian-American restaurant serving sandwiches, pastas and traditional Italian entrees. 2501 University Dr.; thebootdurham.com The Original Q Shack “BBQ tender as a mother’s love.” 2510 University Dr.; theqshackoriginal.com The Pie Hole Made-from-scratch sweet and savory pies and specialty coffee drinks. 810 Ninth St., Ste. 130; thepieholela.com/durham

E N G A G E M E N T

SALCEDO & ROSSITCH

T

BY LINDSAY MCCONNELL PHOTOGRAPHS BY STEPHANIE; PHOTOGRAPHSBYSTEPHANIE.COM

Though both Stephanie Salcedo and Eugene Rossitch attended UNC for graduate school, they didn’t know each other until they met online in April 2015. Their first in-person meeting was at Tobacco Road where they immediately hit it off. After discussing a wide range of topics and common interests, they knew they should spend more time together. Their friendship was briefly interrupted by a monthlong trip to Mexico that Stephanie had arranged prior to meeting Eugene. Despite the communication challenges, the two reunited and went out on a date a couple days after Stephanie’s return.

Flash-forward several months and the two continuously shared their love for exotic food, traveling, dogs and even Eugene’s affinity for reality TV. Although a future together was discussed, Stephanie had no idea just how soon a proposal would occur.

In February 2017, Eugene planned a walk with Stephanie around Chapel Hill with their new dog, Ollie. Nerves intact and crowds

HEALERS IN THE

HALLWAY 54

HOME TRENDS

WE LOVE 80

FESTIVE FAMILY-FRIEN

DLY

DAY TRIPS 34

CH A P E LH I LL ILLSBOROUG CARRBORO • H CHAPEL HILL •

NOVEMBER 2017 NE.COM CHAPELHILLM AGAZI

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of chance bystanders present, Eugene got down on one knee and proposed to Stephanie in front of the Old Well. Family and friends appeared from behind the bushes and the pair continued their celebration at TRU Deli & Wine.

The wedding will be held May 27, 2018 at The Stockroom at 230 in Raleigh. The couple lives in Chapel Hill. CHM

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November 2017 chapelhillmagazine.com

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JOYNER & COOK

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BY EMILY PADUL A PHOTOGRAPHY BY MARTHA MANNING MARTHAMANNING.COM

Chapel Hill native Lauren Joyner met New York native Stephen Cook in Florida at the wedding of John and Kelly Waterman in 2014. Lauren was a distant cousin of the bride, while John was the groom’s best man. They instantly connected over their love of history and travel and soon started dating. The couple remained long distance as Stephen worked in California and Lauren completed a second master’s degree at UNC. Six months after a trip to Wales and Southern England, Stephen proposed on Valentine’s Day at Crossroads Chapel Hill with his mother’s engagement ring.

The ceremony took place on June 3, 2017 at the Chapel Hill Carriage House.

Parents David and Bonnie Joyner and Nicholas and Mary Cook, along with matron of honor Sarah Creech, watched as the couple said, “I do” in the new chapel by the pond – the first to do so in this spot. The day came full circle as John served as best man and Kelly officiated for the couple that met at their wedding three years ago. The decor was full of local North Carolina flavor including June blooms of coral and blue by Blossom Artistry along with vintage accents curated by Lauren’s mother – perfect for the garden picnic theme.

After the ceremony, venue owner Brenda Leeper entertained guests by dressing her goat and llama up as bride and groom. The animal duo posed for photos with the actual bride and groom to much amusement. Dinner was catered by Hillsborough BBQ Company. Lauren and Stephen showed off their Carolina Shag dance moves after six months of lessons from DJ Don Evers and his wife, Susan. The evening concluded with a sparkler send-off.

The couple resides in Raleigh where Steven works as an investor and Lauren works in the real estate department at North Carolina State University. CHM

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W E D D I N G S

MASON & STEWART

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BY ANN FIT TS PHOTOGRAPHY BY HANNAH KELLER BLUESPARROWPRODUCTION.COM

Emily Mason and Ron Stewart’s story started in an Orangetheory

Fitness class in Meadowmont near her salon, Caju. After getting

to know each other between exercise classes where Ron was the instructor and Emily a participant, they progressed from workout chats to seeing each other outside of the gym and then dating.

Despite having discussed marriage and knowing about the ring, Emily was still taken by surprise after joking about being proposed to soon when Ron got down on one knee on Mother’s Day. Following in her parents’ footsteps having of a courthouse wedding, Emily and Ron were married at the Durham County Courthouse, with her sister and brother-in-law, Mary and Zane Stokes, as the official witnesses on June 26, 2017. Ron’s daughter, Skye, and Emily’s nieces, Alissa Mason and Nora Stokes, were also part of the ceremony as flower girls. Emily and Ron were married in front of Emily’s parents, Dan and Nita Mason of Sanford, as well as her friends Megan Power and Paige Feldmann.

Following their courthouse nuptials, Emily and Ron celebrated with cake and champagne at their house and lunch at Top of the Hill. From Top of the Hill, Emily, Ron and their wedding party took Franklin Street, making appearances at the Yogurt Pump, He’s Not Here, and their favorite go-to, Linda’s Bar & Grill. Along the way, the couple’s friends were able to make appearances over frozen yogurt, blue cups and cheese fries to celebrate with the newlyweds. CHM

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JOHNSON & RUBISH

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BY CONNIE JIN PHOTOGRAPHY BY JUSTIN ROBINSON JUSTINROBINSONPHOTOGRAPHY.COM

Chapel Hill native Christopher Rubish met Brooke Johnson of Emporia, Virginia, through mutual friends five years ago when Brooke was attending North Carolina State University. A couple months later, the couple went fishing on their first date, one of their many shared hobbies, with Brooke besting Chris. They began to date and spent their time riding horses, traveling and adopting a few four-legged family members.

In December 2015, they went on a trip to Costa Rica together. The second day, Chris surprised Brooke with a candlelit dinner on the beach where they ate their day’s catch, and during the dinner he got down on one knee to propose. Chris later confessed that the day had been going so great earlier when they were deep-sea fishing that he had forgotten to propose, and thus carried the ring on him that whole day.

The couple tied the knot in June at Rock Quarry Farm, surrounded by friends and family including Christopher’s parents, Jeffrey and Barbara Rubish, and Brooke’s parents, Michael and Christine Johnson. Maid of honor and sister of the bride, Madison Johnson, and best man and brother of the groom, Connor Rubish, were also in attendance.

Before the couple said their vows, officiant Kayelily Middleton read out messages that Brooke and Chris each had prepared in secret about what they loved about each other and what they were looking forward to. For Brooke, one of the most memorable moments was “the love that was felt from all our family and friends as we looked over all the crowd after exchanging our rings.” CHM 112

chapelhillmagazine.com November 2017

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