Chapel Hill Magazine September/October 2019

S E P T E M B E R /O C TO B E R 2 01 9

CHAPEL HILL • CARRBORO • HILLSBOROUGH • ORANGE COUNT Y

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CHAPELHILL     S E P T E M B E R /O C TO B E R 2 0 1 9 C H A P E L H I L L M AG A Z I N E .CO M

EDITOR

Jessica Stringer EDITORIAL E X E C U T I V E M A N AG I N G E D I TO R

Amanda MacLaren

M A N AG I N G E D I TO R / B U S I N E S S E D I TO R

Michael McElroy

E X E C U T I V E E D I T O R , C H AT H A M M AG A Z I N E

Our flexible services range from basic lawn maintenance to full service grounds care allowing you to customize your program to fit your needs.

Matt White

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

Hannah Lee

EDITORIAL INTERNS

Adam Phan, CC Kallam, Elizabeth Holmes, Jamey Cross, Jennings Dixon, Natalie Schuster, Robert Eigenrauch, Shanae Perry CONTRIBUTORS

September to mid-October is the best time to schedule fall aeration/overseeding to rejuvenate your lawn.

Call our office at 919.942.5051 to schedule.

Morgan Cartier Weston, Moreton Neal, Courtney Hayes, Matt Lardie, Perri Kersh, Josh Steadman, Jonathan Young ART C R E AT I V E D I R E C T O R

Kevin Brown

SENIOR GRAPHIC DESIGNERS

Hunter McCumber Keith Warther

PHOTOGRAPHER

Beth Mann

A DV E R T I S I N G For advertising inquiries, email advertising@chapelhillmagazine.com

Melissa Crane melissa@chapelhillmagazine.com Chris Elkins chris@chapelhillmagazine.com Kem Johnson kem@chapelhillmagazine.com Lauren Phillips lauren@durhammag.com A D O P E R AT I O N S & C I R C U L AT I O N M A N A G E R

Lizzie Jones

C O R P O R AT E

Rory Kelly Gillis Chief Operating Officer Dan Shannon Founder Ellen Shannon Vice President of Planning & Development Amy Bell Vice President of Finance & Administration Brittany Judy Administrative Assistant Charlotte White Marketing Manager McKenzie Reinhold Project & Events Coordinator Scott Schopler Distribution/Events Delivery Driver

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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

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VOLUME 14 NUMBER 6

THE FOOD & DRINK ISSUE 42

A Feast For The Eyes

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Fueled by Pho

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Five dishes to savor this fall

Andy Hoang opened his small Vietnamese restaurant on West Franklin Street earlier this year, the realization of a lifelong dream

A Full Plate

Vimala Rajendran’s generosity is felt throughout our community

Good Food

A look at how a half-dozen restaurants do more than feed the community

FEATURES 28

#DogsOfInstagram

32

Richmond Road Trip

80

The Ultimate Fall Arts Checklist

These #OrangeCountyCanines are also social media stars Our picks for Virginia’s capital city

Take your pick from concerts, festivals, exhibits and more artistic events this autumn

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Getting Warmer

This fall, update your closet with rich hues of burgundy, brown and gold

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42 Photo by Beth Mann

IN EVERY ISSUE 6

Letter From the Editor

8

About Town Events not to miss

18

Carolina on Our Mind Can the UNC Field Hockey team eight-peat?

20

What We’re Eating News from our restaurant community, plus a dish we love

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Chef’s Table We asked these four pros: What’s your biggest kitchen disaster, and what did you learn from it?

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Wellness With school starting up and the flurry of fall activities beginning, it could be easy to turn to fast food over healthy meals. Here are some tips for getting organized at mealtime.

36

Noted What we’ve heard around town

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Dining Guide

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Joyous Cooking: Gluten-Free Orange Cookies

100 Chapel Hill Champion

Nathaniel “Pee Wee” Lee 106 How They Live

A couple turned their Estes Hills house

into the midcentury home of their dreams 127

Engagement Brooke Archambault & Shane Barclay

128

Wedding Shelley Blake & Joel Curran

BUSINESS SECTION 94

Community Building Mixed-use properties have emerged as a popular investment in a town intent on both managing growth and spurring development

98

Biz Briefs

PEOPLE & PLACES 14

Taste the Event

16

PlayMakers’ annual Summer Youth Conservatory

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ou’d never know it, but Photographer Beth Mann shot the front cover on a floor. We had gorgeous banquettes and bar space at our disposal at Hawthorne & Wood, chef Brandon Sharp’s East 54 restaurant.

But with Beth teetering on a chair, leaning over a table as she tried to get all five dishes in the frame, we needed a new plan. Editorial Intern Natalie Schuster and I quickly rolled out the seamless backdrop paper and moved the bowls and plates. Trying every possible arrangement, we ended up with the bright, beautiful image you hold in your hands today. It’s a striking visual that represents our bountiful culinary scene and, honestly, leaves me a little hungry.

Much like the meals we feature here, there’s a lot of prep that goes into our Food & Drink issues, and we’ve been at it for a decade now. In this issue, our 10th annual, you’ll find the inspiring story of Andy Hoang on page 50, which follows his journey from Vietnam to his new West Franklin Street restaurant, Pho Happiness. Like Cher or Prince, chef Vimala Rajendran is known by just one name and is a bit of a rock star in Chapel Hill for her warmth and generosity.

(Read more on page 60.) And finally, see those cover dishes in their full glory on page 42. I can’t promise you won’t want to go order one immediately.

Elsewhere in the issue, I wrote about Richmond, Virginia, for our fall travel story on page 32. It’s somewhere I know well thanks to a decade’s worth of pit stops between Northern Virginia and Chapel Hill.

Over the years, I’ve found my standbys – trust me, you must stop for fish tacos at modern Mexican restaurant En Su Boca and then pick up a bottle of Blue Bee Cider. But for this story, I stayed put for an entire weekend and visited new-to-me places, my partner and pup in tow. I think you’ll be tempted to make the twoand-a-half-hour drive up – let me know if you find any favorites!

For now, I’m back in town and filling my plate for fall. I hope this issue inspires you to do the same. CHM

September/October 2019

 jessica@chapelhillmagazine.com

T HE COVER P h o to by B et h M a nn at Hawt horne & Wo o d. Rest a ura nt s fe atured, c loc kwise from top right : J am es Pha rm a cy, H aw thorne & Wood, R u m i Persia n Ca fe, Na poli Ca fe & N e a p olit a n Piz z a a nd Epilogue.

ABOUT TOWN EVENTS NOT TO MISS

Empty Bowls OCTOBER

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Enjoy a tasty meal, take home a unique piece of pottery and support TABLE for the nonprofit’s annual event, which funded 15,000 meals to local kids last year. Hosted on the lawn at Weaver Street Market, there will also be live music and kids’ activities. tablenc.org/empty-bowls

PHOTO BY ROSARIO VILA

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September/October 2019

UNIVERSITY KIA DURHAM

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UNIVERSITY KIA DURHAM

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UNIVERSITY KIA IS COMMITTED TO

ENDING HUNGER IN OUR COMMUNITY Meals on Wheels Chapel Hill - Carrboro has delivered thousands of meals in this customized Kia Soul donated by University Kia. This past summer, University Kia has also donated a portion of every new car sold to MOWCHC. See how you can support your community at: www.UniversityKiaofDurham.com or www.chcmow.org

ABOUT TOWN

Hog Day Join the Orange County Optimist Club for a

SEPTEMBER

20-21

NOVEMBER

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barbecue-themed weekend as they throw the county’s oldest event benefiting multiple local nonprofits.

There is something for everyone: a barbecue cook-off, live music, dessert contest, 5K and more. hogday.org

Want to keep up with what’s going on in town?

Subscribe to our weekly newsletter, The Weekender, for your best bets for events Thursday through Sunday.

Harvest Dinner

SEPTEMBER

26

Join Carrboro Farmers’ Market for its eighth annual dinner at the

Carrboro Town Commons. Focused on

Sip + Savor This third annual wine and food experience takes over three floors at the Durham Performing Arts Center and features North Carolina’s finest culinary talents and restaurants including elements, Crossroads Chapel Hill and ACME. sipandsavornc.com

Guardians of the Hill 5K

locally sourced ingredients and the people who produce them, the dinner features hearty, potluck-style dishes and drinks. carrborofarmersmarket.com

A Tasteful Affair Join 500 guests from across the area for a night of food, drink and philanthropy benefiting the Ronald McDonald House of Chapel Hill. The event takes place at The

OCTOBER

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OCTOBER

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Support Special Olympics North Carolina with a 5K on a Saturday morning. The course starts at Southern Community Park and then winds along the Fan Branch Trail. The event also features a kids’ fun run and informational booths run by local public safety organizations. bit.ly/GuardiansoftheHill5K

Clockwise from left Hog Day photo by Craig Lloyd; Carrboro Farmers’ Market photo by Jessica Berkowitz; A Tasteful Affair photo by Brian Fleming Photography; Guardians of the Hill 5K photo courtesy of Chapel Hill Police Department; Sip + Savor photo by Beth Mann

Blue Zone at Kenan Stadium and also includes live music, a silent

auction, and a food and beverage competition with celebrity judges. rmh-chapelhill.org/annual-a-tasteful-affair

UNC Relay for Life 5K Color Run Remember to wear white for this vibrant 5K that supports the American Cancer Society.

Start and finish the race at The Old Well as colored powder is thrown at participants, plus more chances to get covered in color at each mile marker. There will be food, drink and activities after the race. bit.ly/5KColorRunUNC CHM

OCTOBER

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– Compiled by Robert Eigenrauch 10

chapelhillmagazine.com

September/October 2019

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.

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Taste the Event

1

The sixth annual TASTE event – produced

by Chapel Hill Magazine, Durham Magazine and Chatham Magazine – featured five events across as many days at the end of June. This year featured two consecutive nights of Grand Taste Experiences at the Durham Armory with dishes by 30+ of the area’s best chefs and food artisans, plus a beer garden and wine garden.

Other events included a speakeasy-themed evening at The Carolina Theatre, a seven-course Southern feast at the Washington Duke Inn & Golf Club, and a celebratory Sunday brunch at Clouds Brewing. A portion of the proceeds benefited Meals on Wheels of Durham.

TASTE the Event would not be possible without our sponsors: Johnson Lexus, Northwood Ravin, US Foods, Tanqueray US, Ketel One, Don Julio, Downtown Durham Inc., Whole Foods Market, Ninth Street Flowers, Counter Culture Coffee, City of Durham and 21c Museum Hotel, Durham Coca-Cola Bottling Co. and Great Big Canvas. Photography by Beth Mann and Hunter McCumber 2

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5

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1 Chapel Hill Magazine’s Rory Gillis, Elizabeth Dickson, Johnson Automotive’s Erick Kirks and Heather Kirks.

2 Tony Fisher, owner of University Ford Kia, Susan Fisher and Chapel Hill Magazine’s Chris Elkins.

3 The ShaLeigh Dance Works company kept guests at Saturday’s Southern feast entertained throughout seven courses.

4 John Morris and Viki Pace-Smith.

5 Johnny Wehmann and Catherine Wehmann.

6 Kimberly Jeffs and Patrick Jeffs.

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September/October 2019

An educator, executive and volunteer with the experience and vision to better support our students and teachers.

Tortora is committed to: Improving student performance Closing the achievement gap Recruiting and retaining the best teachers Maintaining safe and healthy facilities

Find out how Tortora will leverage innovative community partnerships to provide the additional academic and social services Chapel Hill-Carrboro City Schools need.

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PEOP LE & P LACES

Summer Youth Conservatory

1

Local high school and college students took part on stage and behind the scenes for “Bright Star” as part of PlayMakers Repertory Company’s annual Summer Youth Conservatory in July. The students prepared for six weeks in collaboration with director Tracy Bersley, choreographers and theater technicians, which culminated in 10 performances. Photography by HuthPhoto 2

1 Hadley Connell and Bella Lambert, both of Chapel Hill, and Durham Academy student Mira Pickus perform in “Bright Star.”

2 East Chapel Hill High School student Imani Chabikuli, Andrew Bonomolo of Pittsboro and Beth Siegling of Chapel Hill.

Sunday October 6th | 3:30PM Weaver Street Market | Carrboro tablenc.org

100% of proceeds will feed local kids ! up es!

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Presented by: Sponsored by:

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September/October 2019

DENTAL IMPLANTS • BONE GRAFTING • WISDOM TEETH • FACIAL TRAUMA • CORRECTIVE JAW SURGERY • PRE-PROSTHETIC SURGERY • ORAL PATHOLOGY • SLEEP APNEA

FOR MORE THAN 50 YEARS, the practice of Oral and Maxillofacial Surgery Associates has been trusted to provide specialized care in the Chapel Hill, Durham, and Sanford communities. Our five board certified oral and maxillofacial surgeons provide the highest quality of patient care with the latest diagnostic and treatment tools available to assure patient safety and comfort.

Drs. Frost, Sacco, Vandersea, Ruvo and Serlo practice a full scope of oral and maxillofacial surgery with expertise ranging from corrective jaw surgery to wisdom tooth removal.

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DAVID E. FROST DDS, MS DEBRA M. SACCO DMD, MD BRIAN VANDERSEA DDS ANDREW T. RUVO DMD, MD ADAM D. SERLO DMD, MD

CHAPEL HILL 501 Eastowne Drive, Suite 110 Chapel Hill 27514 919.929.2196 DURHAM 2823 North Duke Street Durham 27704 919.479.0707 SANFORD 109 Dennis Drive Sanford 27330 919.775.1615

CAROLINA ON OUR MIND HAP P ENIN G S AT U N C

Ca n th e U NC fi el d hoc key te a m ei ght -peat ?

A season after they won another national championship, Coach Karen Shelton talks to Editor Jessica Stringer about the new stadium and whether they can claim their eighth title What are some of your favorite things about the new location or the facilities?

I love the location. It’s right across the street from the Rams Head Parking Deck. The freshmen who live on South Campus walk by it irst off, congratulations! I read that you became a grandmother this spring.

Thank you. It’s one of my life highlights. It’s been awesome.

Her name’s Poppy.

every day. It’s just lovely. It’s a place to call our own. Our past [stadium], Henry Stadium, we shared with football, women’s lacrosse and any other sport that wanted to use it, so it was a bit different. Now we kind of have our own home, and it’s something really special. It’s just so functional and very efficient for the student-athletes. It gives us everything that we need to operate at the highest level.

She will. I think she came to some scrimmages in the spring, but she’s been awesome. [A few days ago] I had a chance to babysit her all day. It’s been so fun.

Switching gears to field hockey, what was it like playing that first season last fall in Karen Shelton Stadium, the new stadium named after you?

Well, it’s incredibly humbling, and it’s somewhat surreal. I still have difficulty actually saying it. It’s a magnificent stadium. I think we’re kind of the talk of the field hockey world this year. Every team that comes is just so impressed. And I feel so proud of the University of North Carolina and our athletic department. It took the Coach Shelton, right after she was hit by the water cooler at the NCAA title game, with Marissa leadership of [Director of Athletics] Creatore, a rising senior from Chapel Hill and a graduate of East Chapel Hill High School.

Bubba Cunningham and [The Rams Club Executive Director] John Montgomery and all The Rams Club Like lacrosse, a lot of the great high school field hockey players members who have given so generously to make a stadium like that are from the Northeast. So how does Chapel Hill and the campus happen. It’s just really something special, and I think it just speaks to play a part in your recruiting? the way that we support women in athletics at Carolina and women in I think that we have everything that a student-athlete would want. We general, for that matter. have great academics at a world-class institution. We have an athletic 18

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September/October 2019

PHOTO COURTESY UNC ATHLETIC COMMUNICATIONS

Will she go to her first game this fall?

Last fall, your team had an incredible season – ranked No. 1 since the second week of the season, ending 23-0 to become the third team in program history to finish undefeated and a national championship.

How do you keep up that momentum going into this season?

Well, we do have a lot of the leadership back.

It clearly was something that we all worked very hard for. It was a championship that was earned by focus and hard work and humility. So a lot of the players are back, and I think that they understand what it takes. This wasn’t lucky, it wasn’t fluky. I think they can appreciate the fact that it’s not just gonna happen again because we wish and hope; it will happen again if we do all the right things and get lucky. I’ve been in enough championship games to know that you have to be good, and you have to do things right, but you also have to be a little bit lucky. I think we all have high expectations. We know we have a bit of rebuilding to do. We lost some incredible talent in those seniors, but we have a lot of returning talent and some incoming talent as well. So I don’t think we’ll be quite as dominant as we were last year, but I think we’re certainly going to be in the hunt for another national championship.

Field hockey, women’s soccer and volleyball are poised to receive unprecedented national TV coverage on the new ACC Network. What’s your take on the coverage?

Everybody in the ACC is super excited about the new network. It’s been a long time coming, and it’s going to be awesome. We want to share with the public that if your carrier doesn’t have it, the public needs to be vocal about asking

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department that is very broad in its support, very successful on all levels, and then there’s a nice social life, some of which is led by the department. When the basketball team beats Duke, we all share in that success. We all are bound by the strength of our athletic department. I think when you step on this campus, it just speaks to you. It did to me. You know, before I took the job here, I came for my visit. It’s just so beautiful. I think a lot of people who come here, they have that same kind of feeling. If you come on the right day, it’s just magical.

SAVE THE DATE Watch Brazilian movie, “As Boas Maneiras,” at The Chelsea Theater on Sept. 11 for Carolina Public Humanities’ monthly movie series, “Mornings at the Movies.”

The film will conclude with a discussion led by a UNC foreign language scholar.

Explore the wonders of space at the Morehead Planetarium and Science Center on Sept.

25. Teens and adults can learn more about the constellations, planets and even the culture and lore behind the starry night sky for this fall.

Cheer on the Tar Heels as the UNC Women’s Soccer team takes on ACC opponents N.C. State on Sept.

26, Notre Dame on Sept. 29 and Clemson on Oct. 5.

Hear from author Dorothy Allison, the recipient of the annual Thomas Wolfe Prize and Lecture, on Oct. 1 in the Genome Sciences Building Auditorium.

– Shanae Perry

for it. It’s not going to be carried automatically. People have to say, “Hey, I want this.” We are excited. Every time we get television exposure, it’s good for our sport. It’s good for women’s athletics.

We haven’t had the same kind of coverage that some sports get and certainly a lot of men’s sports get. So to have a network that’s dedicated to the ACC gives us more exposure, and that’s what you want. You want little kids seeing role models on TV, and we just need more women’s sports out there. The coverage hopefully will have a trickle-down effect for young girls going forward.

What are some of the games you’re looking forward to this season?

Well, we always would look to the Duke game. We play Duke at home on a Friday. We host Penn and Princeton early. That’s our home opener – that’s going to be a good one. We have Louisville at home, and we have Boston College and Old Dominion, so a lot of good games at home, a lot of good games on the road. I know the kids are excited. It’s the anticipation and the preparation that all takes place in the summertime to lead to a successful season.

You’ve got this extraordinary legacy with the field hockey program. What drives you to keep on coaching?

Well, there’s a love for the game. I have it. I have a passion for developing young women, for representing the University of North Carolina. It’s been just a dream come true for me to have had this job for as long as I have. I believe that I’ve been the luckiest girl in the world to have gotten this job at a young age. And to have been able to bring the program to national prominence and establish some consistency. Dean Smith was so proud of his consistency, and I think he would be proud of our program and the way that we’ve been able to consistently compete for championships and lead the nation not in national championships, but certainly in final four performances and ACC championships.

We’re always looking to develop winning habits. I talk to the kids all the time about the winning habits that you need to have that not only will serve them in field hockey and for success on the field, but for years to come and in the workplace. [This includes] having discipline, a strong work ethic, having a commitment, being part of a team and [having] the communication skills that are so important when you’re on a team like ours. I was trained in college as a health educator, and I get to help these kids develop these healthy habits of exercising, taking care of your body, eating properly and getting enough rest. I try and get those powerful lessons across as well as try to win games.

LIGHTNING ROUND A coach you admire Dean Smith A quality that you look for in a recruit Heart Favorite UNC sport other than field hockey Lacrosse Mountains or beach Beach Favorite pro team Philadelphia Flyers Favorite movie or TV show “Game of Thrones” Last movie or TV show you finished “Big Little Lies” CHM September/October 2019

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W H AT WE’RE EATING NEWS FROM OUR RESTAURANT COMMUNITY, PLUS A DISH WE LOVE

➾ NEWS BITES

L

PHOTO BY HANNAH LEE

FOND FAREWELLS

et’s just call this a shoutout to Grandma Spada. Without her, Ron Spada, owner and chef of The House of Gatewood, might not have ever found the inspiration to create this new twist on pork chops. Crusted in Ritz crackers, this pan-fried, buttery, bacon-greased beauty is just the meal we crave in the fall. Add the creamy white cheddar grits with tasso gravy on top and collard greens braised in bacon with shallots … and let’s just say we’re still reminiscing over this hearty flavor combo.

The restaurant, which opened in December, is all about what Ron calls “newstalgic.” And that’s what the house, built in the ’40s, is all about. Exposed brick, sliding barn doors and a string-lit patio that was formerly a driveway into the garage makes the space feel homey.

While most of the menu items are takes on classic Southern dishes, the flavors are decidedly amped up.

“Everybody can make macaroni and cheese – I always use this as an example – but making good macaroni and cheese with good pasta, five different cheeses and [well-] sourced [ingredients], that’s what makes a difference,” Ron says. Cracker-crusted pork chops, $19 – Hannah Lee

SAVOR THE DATE Meet the Farmer: Left Bank Butchery and Cane Creek Farm Sept. 17, 6 p.m.

Join Ross Flynn and Eliza MacLean at Southern Season for a four-course dinner focusing on local ingredients and unique methods to prepare meat. $65/person southernseason.com Salt and Smoke Nov. 9 Hosted by Acme at Rock Quarry Farm, this annual event features whole hog barbecue, raw oysters and sides, as well as live music all day long. saltandsmokefest.com

THE HOUSE AT GATEWOOD 300 U.S. 70, Hillsborough 20

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September/October 2019

Hops Burger Bar on West Franklin Street closed in July. Co-owner Chris Martin said that a lack of business was not a factor, but rather the distance between this location and its restaurant base in Greensboro. Future plans for the space have not been announced.

One Fish Two Fish, which closed in March with plans to reopen in the Esperanza Empanada and Tequila Bar space, permanently closed in July. The poke restaurant opened on East Main Street in Carrboro in March 2017.

Babalu Tapas & Tacos closed in the Eastgate Crossing shopping center in July. It was open for almost two years.

NEW KIDS ON THE BLOCK Blue Dogwood Public Market has added two new restaurants: Big Belly Que and Smitty’s Homemade Ice Cream. Big Belly Que will serve traditional barbecue offerings as well as unique options like pickled shrimp. Smitty’s, based out of Burlington, will offer a rotating selection from more than 100 flavors.

Dunkin’ Donuts unveiled a new store inside of the Valero gas station on Stancell Drive near Meadowmont. As one of the next-generation concept stores, it features a redesigned interior and a new tap system, which offers cold coffees and iced teas at a faster rate.

Special Treats Chocolate Lounge and Juice Bar moved to a larger space in July in the Timberlyne Shopping Center. The move also includes an expanded menu, featuring a juice bar, beer, wine and kombucha. Recognizing the need for employment for adults with disabilities, Special Treats employs those with disabilities and sources chocolate from businesses that do the same.

THE NAME GAME Don Chicken in Rams Plaza rebranded to Monterrey Tacos and Burritos, with some minor menu changes and updated signage, in July.

DINNER FIT FOR A WINNER In July, Crook’s Corner launched a family-style “Supper Club” program, which will be hosted by chef Justin Burdett on the last Wednesday of each month. The inaugural dinner on July 31 honored chef Bill Smith and some of his most beloved dishes. CHM

TEACH T H E WORLD TO SING? CH ECK. TEACH T H E WO RLD? WORKING ON IT. O V E R T H E PA S T 3 0 Y E A R S , T H E C O C A- C O L A C O M PA N Y ’ S S C H O L A R S H I P P R O G R A M S , I N PA R T N E R S H I P W I T H T H E C O C A- C O L A F O U N D AT I O N , H A V E A W A R D E D O V E R $ 1 0 0 M I L L I O N T O S C H O L A R S A C R O S S T H E C O U N T R Y. D U R H A M C O C A- C O L A B O T T L I N G C O M PA N Y I S P R O U D T H AT T H I S I N C L U D E S SUPP ORT FOR OUR LOCAL HIGH SCHOOL STUDENTS.

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CHEF’S TABLE WE ASKED THESE FOUR INDUSTRY PROS …

WHAT WAS YOUR BIGGEST KITCHEN DISASTER, AND WHAT DID YOU LEARN FROM IT?

“

A decade ago, a

magazine asked me to create a Southern cocktail for a story. I infused bourbon with tobacco leaves to capture, what I believed to be, this Southern flavor.

After tasting, I would become very dizzy and would need a rest. I ended up exhausting my time and efforts on this drink, causing me to miss the opportunity. One day, a UNC professor in the chemistry department came in. He tested it at his lab and returned to explain that drinking a half ounce of my tobacco-flavored bourbon was equivalent to smoking 2,000 cigarettes at once.

I was working at a

over for brunch and ran out of time to make a fresh apple cake for dessert.

I noticed bananas on my kitchen counter and remembered that I had vanilla ice cream in the freezer. So I served bananas Foster instead.

restaurant in New York City when the HVAC system for the kitchen literally exploded. It sent out a cloud of soot across the entire kitchen during a busy service, covering everything. We all scrambled getting plates to dish and rigorously started restocking our stations from the walk-ins [that were] one story below.

Everyone worked together in a fit of adrenaline and caffeine. There were probably some late tickets, but the kitchen was full of heroes that night.

Spring Council Mama Dip’s

Joel Bohlin The Village Diner

I was having guests

Gary Crunkleton The Crunkleton

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September/October 2019

Many years ago,

I was catering a party for 50 guests, and the first course of the menu was a roasted corn chowder. As we’re beginning to serve the soup, it was evident we hadn’t prepared enough.

We were forced to make more soup on the fly. What I learned from that was to measure the number of portions carefully! CHM

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WELLNESS

ta m i n g the m e a l t i m e

mayhem

With school starting up and the flurry of fall activities beginning, it could be easy to turn to fast food over healthy meals. Here are some tips for getting organized at mealtime.

by Pe r r i Ke r s h

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September/October 2019

W

e’re entering that time of the year. That season when your calendar almost instantaneously blows up with meetings, sports, activities, volunteer opportunities, deadlines and more. This is also the time of year when feeding your family a healthy meal seems impossible. However, with a few organizational tricks up your sleeve, you may be able to survive the fall onslaught and still put a meal that you can be proud of on the table. 

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MEAL PLANNING AND PREP

Feels Like Family

• Have a time set aside each week for recipe searches and meal planning.

• Create a simple way to store favorite recipes online such as Pinterest or Evernote.

• Use your trusted time management system as part of your solution (be it paper or electronic). Write down what you plan to cook and make sure you have time to do it.

• Consider posting weekly meals for everyone to see to cut down on the kids asking, “What’s for dinner?”

• Keep it simple with theme nights. Taco Tuesday can really be your thing! Limit the decision making with a set schedule that you can adhere to.

• Have a set day when you shop for food, and stick to it.

• Keep staples in your pantry for things you can make in 20 minutes or less.

• Teach your kids to cook two or three of their favorite meals, and keep those ingredients on hand. This will foster independence, help build a love of cooking and give you an occasional night off.

• When all else fails, consider one of the meal prep kits readily available such as Blue Apron or Hello Fresh. Better yet, keep it local and consider a family meal plan at The Root Cellar or Foster’s Market, or search for a personal chef who might cook at your home for a week or two to get you through a particularly busy time.

• Finally, there are a number of local, healthy favorites that allow you to grab and go but skip the fast food drive-thru, such as CAVA, Zoës Kitchen, Chopt, Whole Foods Market and Weaver Street Market’s hot bar.

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September/October 2019

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SNACKS AND LUNCH

• Car snacks can be an essential way to cut down on the “hangry” afternoons when kids are being schlepped around for hours on end. A small cooler with cheese sticks, apple slices, Goldfish crackers, nuts and dried fruit will be your saving grace between school and afternoon activities. Create a grab-and-go bin in your fridge for these pre-portioned items to make life easier.

• Consider Amazon Pantry or Costco for buying snacks in bulk so you always have favorites readily available. If you are a team parent and have to provide for the entire

roster, try buying enough to get you through the season so you aren’t constantly running to the store for Gatorade and granola bars.

• Make daily lunch packing a snap by creating a lunch prep zone in your fridge. Cut up veggies or fruit in bulk to get you through the week, and use containers to keep those items together for grab-and-go lunches. Sandwiches will last a few days in the fridge, too. Prepping things ahead of time (or better yet, have your kids take over this task!) will help you avoid the morning rush/grumble session.

LEFTOVERS AND STORAGE

• Quality food storage is important! For leftovers, use square and rectangular glass containers with locking lids. They stack easily and can be packed into the fridge with less wasted space. They’re dishwasher safe, sturdy and won’t leach plastic into your food.

• Remember, your freezer is your “future you” friend! Use it wisely. Whenever you can double a recipe, freeze the extra for future use. Be sure to mark the date and contents so you don’t have mystery food filling your freezer.

There’s no shame in the occasional drivethru emergency or pizza night! But a little preparation will go a long way and keep those cheat nights to a minimum. Involve the whole family in the planning, shopping and prepping so this chore is shared. Setting these habits (even if you pick one or two of them to tackle!) early in the school year means by “Cray-May,” you’ll have your system down and be ready to cruise through the next busy start to the school year. CHM

ABOUT PERRI Perri Kersh is the neatest, and sometimes freakiest, at Neat Freak Professional Organizing LLC in Chapel Hill. She works with individuals, families, small business owners and students to help them get and stay organized. Read more about Perri and her team of organizing experts at neat-freak.com.

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@holdenthegolden_ 49.8K followers Named after Holden Beach, a frequent destination for dog-mom Caroline Bowers, Holden the Golden is a 4-year-old golden retriever whose playful pictures have garnered the attention of nearly 50,000 followers since 2015. “We love Holden Beach, and we knew we would love this golden retriever, so Holden the Golden it was!” Caroline says. His sister, Sophie, also a golden retriever, was adopted a couple of years ago and makes frequent cameos on Holden’s account. One of Holden’s pet peeves is when Sophie tears up his tennis balls.

“Holden will hide tennis balls from Sophie by laying on them like they are eggs,” Caroline says. “It’s adorable.” Though Caroline started the account as a way to track how much Holden was growing, it became much more. “I had no idea it would turn into the platform it is today,” Caroline says. “Now it is a platform where Holden gets to spread joy to thousands of people each and every day!”

#d ogs o f in st a gram These #OrangeCountyCanines are also social media stars

by Court ney Hayes

@willis_doodle 8,850 followers Willis, a 2-year-old goldendoodle, has racked up almost

9,000 Instagram followers by flashing his smile while enjoying all our area has to offer – fine dining, outdoor adventures and play dates with friends. Owner Hunter Bomba got her furry companion in 2017 shortly before beginning graduate school at UNC. “I started Willis’ account two weeks before I brought him home,” Hunter says. “I decided to start an Instagram account to spread the joy; it’s nearly impossible to frown while looking at a cute puppy!” One of Willis’s favorite spots to visit is The Town Hall Grill because of its doggy dinner menu. He also frequents Al’s Burger Shack, Barley Labs and anywhere with a shaded patio where he can kick up his paws.

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September/October 2019

Do you have a BIG BOLD IDEA to make our community a better place?

Join hundreds of others who have shared their BIG BOLD IDEAS at BigBoldIdeas.org

Together, we can make a positive difference!

Learn more at BigBoldIdeas.org September/October 2019

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IN STA DOGS

@mr.bohorne 6,900 followers As soon as Laura Horne laid eyes on a bulldog with a cleft lip in May 2018, it was decided: “Once we met him, there was no question that he would be a part of our family,” Laura says. A family poll that included votes from Laura’s two sons, Knox, 15, and Charlie, 10, determined their new pet would be named Bozilla due to his Godzilla-like size, or Bo for short. Knox and Charlie also encouraged Laura to start an Instagram account for Bo, which now has nearly 7,000 followers. “It’s an amazing community!” Laura says. Nearly every photo of Bo on his account highlights his furry rolls. When Bo’s not posing for photos, he likes to wait for delivery trucks to drive by. He’s even forged a friendship with his mail carrier. But the real fun begins after the trucks leave. “He loves receiving packages and shredding the boxes!” Laura says.

@augustus_the_poodle 639 followers Whether he’s posing by the Old Well or enjoying a hot dog at Sup Dogs or sipping water from a blue cup at He’s Not Here, standard poodle Augustus Frye is a social butterfly who knows how to work it for the camera. He loves giving hugs and high-fives, says owner Kelcie Frye. One of Kelcie’s favorite parts about running an account for Augustus is the creativity behind it. “It always feels funny to post captions from the perspective of my dog, but it’s become a great outlet for my own creativity,” Kelcie says. Other perks include being connected to a community of dogs and dog owners through Instagram, as well as within her own town. “It’s been a really cool way to see and meet other dogs in the Chapel Hill area,” Kelcie says. And as for Augustus, who sometimes goes by Auggie or Bubba, he’s happy to be an Instagram star since it involves lots of treats and snuggles.

@twodogsspotted 407 followers When Riley Rogers spotted a puppy that looked like a younger version of her 3-year-old pointer/hound mix named Sonny, it was only a matter of hours before she drove to Winston-Salem to adopt him.

Now Sonny, named after his sunny disposition, and Goose, a 1-yearold pointer/lab mix who is named after Goose Island Beer Company, one of Riley’s favorite breweries, are a package deal. Riley started documenting their adventures shortly after their family moved to the area. “It was a great way to share the places that we were discovering with other dog owners in the Triangle, show my friends and family who aren’t local what we were up to,” Riley says, “and to keep track of where we had been.” Some of their favorite spots to visit include Jordan Lake, Phydeaux and Weaver Street Market. During their rides around town, Goose likes to ride facing backwards in the car. And Sonny enjoys greeting the family each morning with a nice, long howl. CHM 30

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September/October 2019

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R ic h mo n d

road trip

Our picks for Virginia’s capital city

By J e ss i c a St r i n g e r | P h otos cou rtesy of Ric h mon d Re g i o n To u r i s m

IT’S HARD TO PINPOINT Richmond, Virginia, for just one thing. The city is steeped in history – Revolutionary War figure Patrick Henry delivered his famous “Give me liberty, or give me death!” speech here, and it’s the hometown of barrier-breaking tennis player Arthur Ashe. It’s also all about the arts. Its museums teem with great works, and there are contemporary murals all over town that celebrate the past and the present. Richmond’s got an incredible culinary legacy that’s highlighted during the Fire, Flour & Fork food and drink festival, which returns for its sixth year starting Oct. 31. With so much going on, it’s worth making the two-and-a-half-hour drive from Chapel Hill. Here’s how to spend a weekend in the River City this fall, inspired by some local favorites.

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If you lose track of time in the Ackland Art Museum’s galleries …

Spend a few hours at the Virginia Museum of Fine Arts (VMFA). Like the Ackland, the VMFA has free admission and has been around for decades. As I rode the elevator up, my fellow passenger shared with me that she was meeting her adult son. She told me the two of them dine at Amuse Restaurant – with its seasonal fare and cocktail list inspired by a current exhibit – every time he visits and that it’s a must-try for out-of-towners. While I didn’t have time for the museum’s restaurant, I did check out the exquisite Louis Comfort Tiffany lamps and then, for something totally different, a section called “Modern: Painterly Abstraction and New Image.” The fall brings cooler temps for exploring the sculpture garden and the exhibit “Edward Hopper and the American Hotel,” featuring the painter’s earlyto mid-20th century paintings of hotels, motels and boarding houses.

If your day doesn’t truly begin until you’ve been to Open Eye Cafe …

Get your caffeine fix at Shockoe Espresso and Roastery. From the Omni Richmond Hotel, where we stayed, go a half-block down a cobblestone-lined alley to this cafe run by Mill Mountain Coffee and Tea, a nearly 30-year-old Virginia company. Sip your latte perched on a seat made from burlap coffee sacks, or take your latte to go and walk around the historic Shockoe Slip neighborhood that formerly served as a trading area and has been revitalized.

If you savor hikes along the Riverwalk in Hillsborough …

Stroll along the pathways on Brown’s Island. On a morning walk with our dog,

we passed murals and cyclists and walked over a pedestrian bridge to get to this green oasis just minutes from our hotel. Surrounded by the James River, Brown’s Island has some lovely shaded areas with great city views. The island regularly plays host to outdoor concerts and events, such as the Richmond Folk Festival, Oct. 11-13.

If you’ve enjoyed a pint at Vecino Brewing Co. …

Drink a beer at Väsen Brewing Company.

Vecino means “neighbor” in Spanish, while “väsen” is a Swedish word that translates to “one’s inner essence or way of being.” Located in the Scott’s Addition neighborhood, home to a dozen other breweries and distilleries, Väsen’s September/October 2019

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T RAVEL

taproom brings elements of the outdoors inside with long wooden picnic tables, barstools circled around a rock formation and an artsy reindeer mural. There’s 20 beers on tap here, including a Mexican lager and Germanstyle wheat beer, but this is a sour beer fan’s paradise. We shared two small pours of the Raspberry Lime Otter and the Solbaer Blackcurrant Saison, bought a six-pack for later and waited as a rainstorm moved through.

If you save all your quarters for The Baxter’s kid-friendly hours …

Bring the family for more interactive games at Tang & Biscuit. Ten shuffleboard courts are the first thing you see when you walk in the loftlike space, but continue past the bar, and you’ll find table tennis, cornhole and giant Jenga. Though the name refers to the “tang” that pushes a “biscuit” across a shuffleboard court, the meaning is cleverly twofold as Southern biscuits and Tang-centric cocktails (yes, that orange powdered drink mix) feature prominently on the menu. With a Mango Tango in one hand, I tried my skills at a hook and ring game, enjoying loaded tater tots between turns. Thanks to its location in the Scott’s Addition neighborhood, Tang & Biscuit makes a good stop if you wanted to spend an afternoon brewery hopping and playing games – a few blocks away is Bingo Beer Co., home to Skee-Ball and pinball.

ABOVE Tang & Biscuit's shuffleboard courts. BELOW A tray of 'cue at ZZQ; Vintage finds at Blue Bones Vintage and Steady Sounds.

grande dame, Stella Dikos, who opened her namesake restaurant, Stella’s, in 1983. Now, there are three locations of Stella’s Grocery, and another on the way, that sell feta, olive oil and spanakopita. It’s incentive enough to bring a cooler and take some back to Chapel Hill.

If you love to score finds at Rumors and Schoolkids Records …

Head to the Richmond location of Rumors!

And then continue your shopping at Blue Bones Vintage and Steady Sounds on Broad Street. Together in one space, the former sells vintage denim, sweaters and a rainbowcolored assortment of sundresses while the latter carries records and cassettes. It’s a match made in heaven.

If you crave barbecue from The Pig …

If you eat at Mediterranean Deli as often as you shop their gourmet market …

Pop into Stella’s Grocery for baked goods, birthday cards, wine and beer. It’d be remiss of you to skip the sandwiches and prepared foods – they come straight from the kitchen of Richmond’s Greek 34

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September/October 2019

You’ll wait in line for brisket at ZZQ. Sure, barbecue loyalists will argue whether North Carolina or Texas ’cue is king, but when both are excellent, what’s the point in playing favorites? Pitmasters Chris Fultz and Alex Graf built up a cult following in Richmond, hitching their smoker to Ardent Craft Ales for pop-ups before opening their own spot in 2018. Don’t forget to order the jalapeño mac-and-cheese, and then take your lunch out back to the patio. And for those who go hog wild over pork, ZZQ does their pulled-pork sandwich with a Texas twist, serving it with Terlingua coleslaw made with red cabbage. CHM

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WHAT WE’VE HEARD AROUND TOWN …

Members of the American Booksellers Association elected Jamie Fiocco, owner and general manager of Flyleaf Books, as the ABA president for a two-year term.

In May, Reagan Greene Pruitt, immediate past chair of The Greater Chapel HillCarrboro Chamber of Commerce and vice president for marketing and community engagement for Blue Cross NC, was named a 2019 Top Women in Healthcare finalist in the collaborator category by PRNews. It recognizes women who lead and innovate in the health care field.

DOING GOOD The SECU Family House at UNC Hospitals raised $9.6 million during its “Share the House” fundraising campaign, which closed in June. The money raised will fund an expansion project that plans to add 35 rooms to the house. With construction underway, the expansion is expected to be complete in fall 2020.

The Preschool at the Chapel of the Cross raised more than $12,000 for their Leonard Day Scholarship Fund at the annual Spring Fundraising Auction in May, which benefits approximately 20% of students.

Sigma Pi Phi’s Epsilon Gamma chapter at UNC hosted its annual Leadership Scholarship and Essay contest on June 9 at the Sheraton Chapel Hill Hotel. The $2,500 scholarship was awarded to Matthew Atisa, a 2019 East Chapel Hill High School graduate who now attends UNC. Monetary prizes were also awarded to the first, second and third place entries for the essay contest: Miles Merriweather, Kyle Stanley and Divine Pipkins, respectively.

WHAT AN HONOR UNC Health Care was recognized by Forbes

on its “America’s Best Employers By State” list for 2019, which was released in June. The list identifies UNC Health Care as the No. 1 health care system in North Carolina and the No. 5 employer in the state.

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Ronald McDonald House Charities of North Carolina

awarded a $12,000 grant to Kidzu Children’s Museum in July. The funds will be used to support Kidzu’s “Learning Without Boundaries” program, which provides free and discounted early learning programs to children from low-income families in Orange County.

The Chapel Hill Transit team of Ricky Hunter, Tommy Hall and Javius Newman took home third place at the 2019 NCPTA State Bus and LTV Roadeo.

Participate, Inc was included in Real Leaders

magazine’s list of Top 100 Impact Companies, which recognizes high-growth organizations that work to positively impact their communities.

Chapel Hill High School’s Ben Eble

The Chapel of the Cross launched the “You

are the Light” campaign in May to raise $3.5 million to support its mission, conserve its historic structure and pay off the cost of a recent expansion.

Jackie was praised for being a team player and always going the extra mile during her 30-plus years with the town.

was awarded Triangle Rising Stars’ Best Actor for his portrayal Daron Satterfield, Kyle, Divine, Miles, Otto White and Dion Graham. of Seymour in “Little Shop of Horrors” and performed at The National High School Chapel Hill Town Manager Maurice Jones Musical Theatre Awards in June. selected Jackie Thompson, human services coordinator for the town, as the 2019 W. Calvin Horton Service Award winner on June The Chapel Hill Town Council recognized Deputy Town Manager Florentine “Flo” 14. This award is one of the highest honors Miller’s 30 years of service with the town by the town can bestow upon an employee, who receives an inscribed glass plaque and $1,000. naming June 26 “Flo Miller Day.” A native

chapelhillmagazine.com September/October 2019

Alison Zhang, a 2019 graduate of Chapel Hill High School, were each awarded $10,000 fouryear scholarships by the State Employees’ Credit Union.

Chapel Hill-Carrboro City Schools received

of Kinston, North Carolina, Flo joined the town’s staff in 1989 after working for Loudoun County government in Virginia.

a continuation grant from the Duke Energy Foundation on May 30. The funds will go toward developing an Inquiry and NatureBased STEM Program that will benefit students in third through fifth grades.

SCHOOL MATTERS Chapel Hill High School graduates Hailey Caldwell, Michael King, Otis Royer and Dylan Vore, and East Chapel Hill High School graduate Michael Clarke were

In May, the Chapel Hill High School boys’ lacrosse team beat the East Chapel Hill School team during the Men’s Lacrosse Championships. The CHHS team made it all the way to the state championship game, its first appearance since 2009, and lost to Weddington High School, 16-5.

recognized as the first students to complete Chapel Hill-Carrboro City Schools’

➾ Send us your noteworthy moments!

Firefighting Academy course that was started in fall 2017. Assistant fire chief Keith Porterfield, CHCCS fire academy instructor Bobby Boening and fire chief Matthew Sullivan are pictured here with three of the students.

In June, Orange County Schools recognized New Hope Elementary School teacher Tracy Rettig with the Outstanding Elementary Math Teacher award.

Christopher Jaedon Thompson, a 2019 graduate of Carrboro High School

(pictured with SECU Carrboro Advisory Board member Fred Stipe); Grace Gao, a 2019 graduate of

From births to awards to new biz and more – noted@ chapelhill magazine.com

ANNIVERSARIES Chapel Hill Transit celebrated its 45th

anniversary in June. Former Chapel Hill Mayor Howard Lee helped start public transit in the town.

Chapel Hill High School sophomores (pictured left to right) Kaelyn Elien, Miles Charles, Matthew Griesedieck, Elena Lowinger, Daniel Price and Cathy Charles, raised $25,000 to send World War II veterans Jacques Michienzi and George Chall

(both pictured) to Normandy to be honored on the 75th anniversary of D-Day in June.

The students, along with Smith Middle School

teachers Robin McMahon and Tony Carter (both

pictured), also made the trip over.

East Chapel Hill High School; and September/October 2019

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37

NOTED

IN OTHER NEWS

After closing for renovations in early May,

The Chapel Hill Fire Department responded to a fire at Sunrise Biscuit Kitchen on Friday, June 21, around 1 p.m. The cause of the fire was determined to be an electrical malfunction, and it was contained within 30 minutes. The restaurant closed for more than a month for repairs and reopened on July 24.

Morehead Planetarium and Science Center’s

PHOTO BY HANNAH LEE

theater and gift shop reopened June 18.

Former Orange County Public Library employee Emma Boettcher was crowned a “Jeopardy!” champion during her games in May. Emma’s first win dethroned James Holzhauer, a contestant who was in his 33rd game and on his way to beating the record for highest all-time winnings during regularseason game play.

As of April, Weaver Street Market will no longer offer single-use plastic or paper bags at its stores and instead will encourage customers to use reusable bags.

The North Carolina Department of Natural and Cultural Resources added the West Chapel Hill Historic District to the National Register of Historic Places, the nation’s official list of buildings, structures, objects, sites and districts worthy of preservation for their significance in American history, architecture, archaeology and culture.

In June, two partners of the Dementia Friendly Orange County initiative renewed their two-year partnerships – Wells Fargo Bank in Meadowmont and the Orange County Board of Elections – showing their commitment to Orange County Department on Aging’s effort to make the community more accommodating to those experiencing dementia.

In June, the Chapel Hill Town Council voted to rename the stretch of U.S. Highway 15-501 South that runs from Fordham Boulevard/ N.C. 54 to Dogwood Acres Drive. It will now be South Columbia Street.

SAVE THE DATE The Home Builders Association of Durham, Orange & Chatham Counties hosts the 36th annual Parade of Homes – featuring more than 250 new home offerings from some of the area’s top builders – on Sept. 28-29, Oct. 4-6 and Oct. 11-13, from noon-5 p.m. The tours are free, self-guided and open to the public. CHM

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chapelhillmagazine.com September/October 2019

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Food & Drink

a

feast eyes for the

Five dishes to savor this fall

By Je ss i c a St r i n g e r | Ph o to g ra p hy by B e t h M a n n

EDIBLE ART

It’s the color of each dish that first captures your attention at Hawthorne & Wood, chef Brandon Sharp’s East 54 restaurant. But behind each artful composition is complex flavor to back up the beauty. Take the ivory king salmon – it’s cured with potato vodka and citruscoriander salt. The horseradish, mustard seed, caviar and dill that accompany it add depth and reflect an Eastern European flavor profile, a part of the globally inspired menu. It’s style with substance.  42

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HOME SLICE Carrboro’s Napoli Cafe & Neapolitan Pizza keeps it local, whether it’s

the organic basil to top their pies, local dairy for the gelato or pints of Vecino Brewing Co. beer. But they also follow a strict set of pizza guidelines from Italy – a wood-fired oven, Caputo 00 flour and DOP San Marzano tomatoes, to name just a few.

It’s a perfect marriage of Naples and Carrboro that results in crispy crust and mouthwatering combinations from fior di latte mozzarella and butternut squash to prosciutto di parma and baby arugula.

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B R E A D A N D C H O C O L AT E Jaime Sanchez and Miranda Sanchez

have been busy – they’ve been baking and, at the same time, amassing thousands of used books. All for good reason – when their bookstore and Spanish-style chocolatería, Epilogue, opens later this fall on East Franklin Street, Jaime hopes to see his customers “enjoying a little piece of my Mexico that I grew up with.” Expect everything from churros and tricolored shortbread called polvorónes to intricate buñuelos dusted with powdered sugar. Come for the paperbacks, stay for the pastries. 

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FO O D & D RI NK

A TA S T E O F P E R S I A Manuchehr Haghshenas learned

everything he needed to know about Persian cooking from his Iranianborn grandmother. He now carries on principles of the cuisine – fresh ingredients, hot and cold elements and a reliance on turmeric, saffron and cumin – at Rumi Persian Cafe in Blue Dogwood Public Market. ¯ a Manuchehr’s take on fesenjan, traditional Iranian dish, features organic chicken and a sweet-andsour balance from pomegranate and ground walnuts. Some say it’s meant for special occasions, but we could enjoy it any day of the week. 

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C A T C H O F T H E D AY

Hearts were broken when La Place shut its doors in Hillsborough this spring, but downtown diners found reason to cheer when the same team opened up James Pharmacy. Now executive chef Ben Braxton doles out cure-all cocktails and $1 oysters during happy hour at the seafood-focused eatery. Don’t miss the lunchtime poke bowls – some feature fish, others chicken – packed high with crunchy vegetables. This is coastal cuisine that will keep the summertime vibes going long into the fall. CHM

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Food & Drink

fueled pho by

Andy Hoang opened his small Vietnamese restaurant on West Franklin Street earlier this year, the realization of a lifelong dream

By H a n n ah Lee | P h otog rap hy by J oshu a Ste a d m a n

O

f all the things you could ask Pho Happiness owner Andy Hoang about his life – starving in the aftermath of the Vietnam War; spending time in a Filipino refugee camp; opening a restaurant at 18, and then subsequently declaring bankruptcy a year later; serving in the military for eight years; and finally landing a job as a mortgage loan officer during the financial crisis – the first question that comes to mind is: How did you end up here?

The answer is less spectacular than the journey …

Andy was born in Vietnam in 1975, five days before the end of the Vietnam War. The war had claimed his father’s life. He says he was better off than some others, but his childhood wasn’t easy.

“There was not a lot of food to eat,” Andy says. “We were always starving.”

At one point, Andy and his mother, Cathy Vu, spent about five months in a Vietnamese labor camp where

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Yuki Hirose and Andy Hoang with son Lucas.

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The pho broth at Pho Happiness puts a modern twist on traditional Vietnamese dishes. The traditional practice is to boil the bones, take them out of the broth, rinse and place them back in the pot.

Instead, Andy says, “I like to char the bone, so to fortify umami, the tastiness in there.

Pho has a very sensitive broth. There’s a certain process to do it."

food was scarce. Eventually Andy and Cathy became two of the millions of Vietnamese who fled the nation in the decade after the war. Cathy escaped to Hong Kong and established a network with smugglers, with the help of Andy’s grandfather, who was a French sailor. Just shy of his 10th birthday, Andy traveled on a disguised fishing boat to the Philippines, where he spent the next three-and-a-half years in a refugee camp funded by the U.S. on the island of Palawan. “[The camp organizers] had to make sure we were not commoners,” Andy says. “That we’re disease-free, we’re able to speak English, understand, read a little bit. Just [enough to] hold a job in America.”

The wait to immigrate to the U.S. was over when Andy turned 14; he and his mother moved to Stockton, California. It was there he caught the entrepreneurial bug.

By the time he graduated high school and enrolled in college, he had opened his own Vietnamese restaurant, Tamarind Bay, with financial support from friends and family. As a full-time student and business owner, he didn’t have a free moment to spare.

And then, as quickly as his dream began, it failed. Andy’s restaurant flooded one day, and the damage was beyond his ability to repair. He closed his doors.

“The world has ended,” Andy remembers thinking. “I’m like, ‘Oh, crap. What am I going to do now?’ Because I owe all this money and stuff, and I don’t know anything.”

Not yet 20, he filed for bankruptcy and, without the constant work of the restaurant, found himself battling depression. That spiral led him to a bar one day where, still not of legal drinking age, he settled for a glass of milk.

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F OOD & DRIN K

An Army recruiter was also drinking his sorrows away in that bar, and the two began commiserating.

“He’s depressed. I’m depressed. We drank,” Andy says. “And he’s like, ‘Hey, kid, what are you doing here drinking milk?’”

“And I’m like, ‘Uh, I’m messed up,’” Andy recalls. “And he [asks], ‘Why are you messed up?’

“I tell him my story, and he [says], ‘Uncle Sam can help you.’”

Andy finished that glass of milk, put his dark thoughts behind him and took the military entry test the next day. With the promise of a steady income, he quit college and enlisted.

Working as a tank mechanic in the 1990s, Andy traveled around the world with the Army, getting a firsthand view of conflicts from the Rwandan genocide to the Kosovo War and the Srebrenica genocide in Bosnia.

Andy says the Army changed his view on life.

During his two final years of service in Fort Hood, Texas, in 2003, he earned an accounting degree. He moved back to California – at the height of the Silicon Valley boom that year – where he landed a highpaying job in realty and mortgages.

And then, just as before, he lost everything.

The stock market crash and ensuing financial crisis in 2008, as was the case for so many Americans, sapped him of his livelihood.

Instead of wallowing, Andy set out to help others facing the same hardships. He took a job with a law firm specializing in so-called mortgage modifications, helping homeowners adjust the terms of their mortgage to keep from losing their homes.

“I saw a lot of people crying,” he says.

“Families separating because of it. It was tragic. I did that for about a year and a half. I didn’t like that.”

And then, at last, a bright spot. He always had happy memories from a visit with a cousin in Raleigh who owned a nail salon.

He liked the area during that trip, and when he thought about starting over again in 2010 – for the fourth time – he decided to do it in North Carolina, taking a job as an accountant for the Federal Deposit Insurance Corporation (FDIC). 

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That year, Andy met Yuki Hirose, who was visiting America from Japan. A mutual friend introduced them, and they were both smitten. When the FDIC moved him to Dallas, she relocated with him. They got married and spent the next three years there.

After a brief stint in Washington, D.C., the couple landed back in North Carolina in 2017, where Andy took a field job for the FDIC examining banks in West Virginia.

The moves and starting over in new places were now commonplace for Andy, but they were taking a toll.

“I have a lot of post-traumatic stress from being in the military,” Andy says. “I go through a lot of therapy. Mentally, I was not stable because this field job. I got out there, and I saw stuff ... and it triggered me.”

The empty, barren farm fields Andy passed on drives between North Carolina and West Virginia caused him to recall the rural lands of Rwanda, Bosnia and Kosovo. Old, unwanted memories cropped back up, and his anxiety and flashbacks progressively worsened.

Last August, the toll became too much.

He quit.

Andy’s depression didn’t ease, but changed how it manifested.

He began “clearing rooms” in their house, taking a weapon through each room to make sure there was no danger. That behavior scared Yuki, and she took their then-2-year-old son, Lucas, to Japan for a few months to stay with her family.

“My therapist said, ‘You have to take action,’” Andy says. “‘Go do stuff, don’t sit in the house.’ And I’m like, ‘Ah, I need to get another check off my bucket list.’”

And that’s how the Vietnamese restaurant Pho Happiness came to West Franklin Street, as the rebirth of the dream he had as a hardworking high school kid.

“My stepdad [Hung Vu] is a very good cook,” Andy says. “He was a chef for a long time. So I talked to my mom, and she was like, ‘Yeah, you should open a restaurant.’”

Now he had a plan, but needed help. He moved his parents from Dallas to help run the kitchen. Yuki was skeptical and told Andy it might not be a good idea. But for each doubt she raised, he always found data-driven research to back up his point.

Yuki says she was happily surprised to return from Japan to find a completed restaurant in early March. She now helps Andy manage the restaurant. Food, Yuki stressed, has always been a vital part of Andy’s life – his memories of hunger in Vietnam still strongly resonate with him. “He loves food,” she says. “He eats so much.”

And so Andy has filled the menu with his favorite recipes, from seafood pho to banh mi. He even borrows from his wife’s native Japan with dishes like ramen and gyoza. He’s proud of how he’s taken these traditional meals and made them his own with a modern twist.

Andy continues to look forward, even if he hasn’t totally come to terms with his past. For now, his restaurant and his family are his everything. And that’s good enough. CHM

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Food & Drink

a

fullplate

Vimala Rajendran’s generosity is felt throughout our community

By M at t Lard ie | P h oto by Bet h M an n

I

n a town where chefs and restaurants often become institutions unto themselves, one name has stood out as much for her food as for her relentless dedication to her neighbors and community: Vimala Rajendran.

On the wall of Vimala’s landmark Franklin Street restaurant, Vimala’s Curryblossom Cafe, is the statement, “Vimala cooks, everybody eats.” It’s far from a marketing ploy or snappy tagline. It’s a philosophy, a business practice and indeed, for Vimala herself, almost a way of life.

The restaurant will soon celebrate its 10th anniversary, and Vimala seems to be speeding up rather than slowing down. When asked to reflect on those years, she responds (in typical Vimala fashion), not with profit projections, celebrated dishes or plans for a great expansion, but with her philosophy.

“If I could be known for only one thing, it would be the ethics of the business,” she says.

Spend any amount of time talking to Vimala about her food, and you will quickly learn that, although she

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is passionate about what she cooks, those ethics are what drives her. Her fire burns for those she feeds, for her employees and for her neighbors.

Beginning as a series of community dinners cooked in Vimala’s home nearly two decades ago, Vimala’s Curryblossom Cafe in The Courtyard today is as much a living, breathing embodiment of Vimala herself as it is a restaurant.

Her “everybody eats” ideology manifests in her ingredients – Vimala estimates that she sources up to 90% or more from local farms and producers.

“I make sure there aren’t too many middlemen involved and buy direct from growers and producers as [much as] possible,” she emphasizes. “The ethics of the quality of the food is so important.”

Her 15 staff members enjoy the benefits of a living wage, paid vacation and sick leave, parental leave, vision and health care, the latter through a partnership with The Greater Chapel HillCarrboro Chamber of Commerce. These benefits are almost unheard of in the restaurant industry. So unheard of, in fact, that the cafe was recently named one of “19 Great Restaurants to Work For” by Food & Wine.

“One chef with her skills and knowledge cannot do it all; she needs a team,” Vimala says. “It becomes imperative to share the proceeds of the project with her team.”

Whereas most restaurants try to operate off a 30-30-30 operations, labor costs and food costs formula, with the final 10% for profits, Vimala has put her own stamp on things.

“We have come up with a new formula [where] profit is only about 2% to 3%,” she points out. The other 7% to 8% of that traditional 10% profit margin is what allows her to pay her suppliers and employees more.

“I am just one of the workers, so I pay myself and everyone else a living wage,” she plainly states. “I have not yielded to the temptation to second-guess myself.”

Vimala’s customers can expect the same level of dedication and care as well. She’s quick to point out her open kitchen, a rarity in Indian restaurants.

“I am transparent to the core,” she says. “The people who dine with us have the right to know what is in their food and where it comes from.”

And her impact is felt beyond her own restaurant. She’s given away countless meals through the “Everybody Eats Fund” that allows customers in need to receive free or low-cost meals.

Additionally, she has cooked for and hosted numerous fundraisers and rallies, including a peace and justice rally in the 1990s in Fayetteville where she tallied more than $4,500 in her jar after giving away free pakoras.

Another example is the Thanksgiving dinner she helps host for refugee families. This year’s dinner, the fourth annual, is centered around storytelling.

“Every item on the table will have someone’s story attached to it,” she says. “In a community, when a table is open and people gather, barriers are broken and conversations happen.”

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“

Vimala’s impact as a chef and restaurant owner goes beyond simply speaking up or donating funds to organizations.

She provides physical space, one that’s safe and welcoming to all, for communities to host gatherings, speak their truths, celebrate themselves and others."

– Victoria Bouloubasis

“She’s like one of our best citizens,” chef Bill Smith says emphatically when asked about Vimala’s contributions to the community. “I’ve hardly been to any worthy fundraising cause where she isn’t there.”

“I admire her very much,” he adds.

“She’s been real supportive of the immigrant community. You just name it, and there she is.”

Local food writer and journalist Victoria Bouloubasis echoes that sentiment. “Vimala’s impact as a chef and restaurant owner goes beyond simply speaking up or donating funds to organizations,” Victoria says. “She provides physical space, one that’s safe and welcoming to all, for communities to host gatherings, speak their truths, celebrate themselves and others. There’s an empowering element to her impact on the Chapel Hill-Carrboro community because she’s quite literally feeding people on many levels.”

For Vimala, her restaurant, her food, her very words and deeds, belong as much to her community as they do to her. And she certainly has no plans of slowing down.

She is working on launching a podcast and hopes to somehow document her life in words and videos. She plans to continue her philanthropic work, with a focus on helping refugee families and advocating for sustainable food systems.

And after a nearly yearlong collaboration in the kitchen with chef Christopher McLaurin, she could even see the two embarking on a second restaurant together in the near future. Vimala lights up when talking about him. “I trust him; he’s focused, and he gets it,” she says.

A decade in, and customers still show up regularly for her samosas, tandoori chicken and warm hospitality, but what isn’t seen on the plate is what that food means to so many outside the restaurant’s walls.

“This institution is bigger than myself,” she says. “I recognize that, and I want to honor that.”

Those who know Vimala will tell you, she’s just getting started. CHM

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Food & Drink

through their partnerships with more than a dozen local farmers to provide the freshest ingredients possible to their customers. “We care about where our food comes from, and we know that many of our customers do, too,” Sera says.

The restaurant also serves as a drop-off location for canned goods for TABLE, the Carrboro nonprofit that provides weekly food aid to children in Chapel Hill and Carrboro – a mission that has personal meaning to the owners. “Susan grew up with a single mother who worked two jobs just to help keep a roof over their heads and food on the table,” Sera says.

The two say their interest in equal rights advocacy influenced their relationship with a LGBTQ senior group in Chapel Hill.

“As a married couple, we also obviously care about what impacts the LGBTQ community, because it impacts us,” Susan says. The restaurant donated food to the bimonthly meetings and served as a supportive spot for senior LGBTQ residents to meet. The Root Cellar also partners with programs that support the employment of developmentally disabled people through entrepreneurial or sustainable ventures, including The Arc of the Triangle and Extraordinary Ventures.

The Root Cellar donates bottles to The Arc of the Triangle’s Petals with a Purpose program that recycles the bottles into vases for flower arrangements, which are then donated to senior centers and hospice care patients or grace the restaurant’s tables.

Finally, The Root Cellar supports the community by displaying the work of local artists on the wall. It makes for a colorful restaurant, and customers can also A flower arrangement at The Root Cellar comes courtesy of The Arc of the Triangle's Petals with a Purpose program. purchase their favorite pieces.

goodfood

O

by E l i z a b et h Holmes

CAT TALES CAT CAFE

ne of Chapel Hill’s newest ventures is on a mission to help you find that perfect furry friend.

Located in The Courtyard, Cat Tales Cat Cafe has a spacious lounge area where you can grab a coffee or snack and enjoy the company of 12 adoptable cats from The Goathouse Refuge in Pittsboro. “We know the cats incredibly well, which helps us guide people looking for their perfect kitty match,” co-owner Katy Poitras says.

She and fellow owner Ilene Speizer, a professor at UNC, opened the cafe last February with the intent of helping the cafe cats get as comfortable and socially acclimated as possible in a cage-free environment. “We are essentially a giant foster home for the kitties,” Katy says. At press time, 40 adoptions have been completed. “We all have a huge online celebration any time we get an adoption application!” Katy says. For each cat adopted, the cafe is able to take in another one. “It is a blast to be here with these sweet, playful, social kitties,” Katy says. “At the end of the day, we just want people to enjoy their time here, reconnect with animals and hopefully fall in love with one or two.”

THE ROOT CELLAR To Sera Cuni and Susan White, owners of The Root Cellar, their

restaurant is more than just a spot to grab a quick bite; it’s a gathering space that serves the community in many ways. It starts in the kitchen, 64

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PHOTO BY FELICIA PERRY

A look at how a half-dozen restaurants do more than feed the community

CHAPEL HILL RESTAURANT GROUP

For the past 22 years, giving back to the community has been a core philosophy of Chapel Hill Restaurant Group (CHRG).

CHRG has played a significant role in the annual Teachers First Breakfast held for the teachers and staff of Chapel Hill-Carrboro City Schools for the past 16 years. The event is hosted in the early morning hours at Squid’s, with the seafood restaurant providing food and labor at no cost. All of the proceeds go to the Public School Foundation’s Teachers First Fund for “support grants and scholarships for professional development and classroom enrichment projects.” In total, nearly $1 million has been raised over the years.

CHRG also donates food and drink at no cost every year to fundraisers for The ArtsCenter, YMCA of the Triangle, SECU

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Family House and The Mia Hamm Foundation, along with smaller

donations to social organizations, school functions and churches.

Donations are also collected throughout the year at CHRG restaurants, which include – in addition to Squid’s – Lula’s, 411 West, Page Road Grill and Mez Contemporary Mexican. The group donates more than $15,000 in gift certificates yearly, which are given to nonprofits, schools, collegiate organizations and athletic teams hosting auctions, raffles or fundraising events of their own.

THE SPOTTED DOG The Spotted Dog in Carrboro takes the term eco-friendly to a

new level. Known for its award-winning vegan and vegetarian menu, the restaurant is also committed to producing as little waste as possible.

The Spotted Dog recycles everything it possibly can, from bottles and cardboard to cooking oil. Food waste is composted instead of thrown out. For customers who take food home, The Spotted Dog provides compostable containers, utensils and straws to prevent waste outside of the restaurant. “We compost everything that can be, recycle what we must and use only household trash containers, not a dumpster,” owner Ed Corbell says. “We produce about two of those a week, the smallest amount of trash I’ve ever seen for a restaurant.”

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MEDITERRANEAN DELI Owner Jamil Kadoura opened Mediterranean Deli, Bakery and Catering in 1992 after emigrating from Palestine. His childhood

experiences greatly impacted the way he approaches community support.

“My family and I lived in a refugee camp after the [Six-Day War in 1967].

Many wonderful organizations came with food and water to help us while living in tents under olive trees,” Jamil recalls. “I think that impacted me in a great way, which helped me get involved more in our community. [I] always want to help the less fortunate.”

His restaurant has hosted many fundraisers, including ones for refugees from countries like Syria ($26,000 raised), Haiti ($16,000 raised) and Pakistan ($17,500 raised) along with charity events for flood relief. Other regular beneficiaries are Meals on Wheels Chapel Hill-Carrboro, TABLE, Orange County Rape Crisis Center and Ronald McDonald House of Chapel Hill.

GLASSHALFULL

Contributing to a good cause is as simple as ordering your dinner at Glasshalfull in Carrboro. The eatery donates 10% of sales every Tuesday and Wednesday. On Tuesdays, proceeds go toward the UNC Lineberger Comprehensive Cancer Center. On Wednesdays, proceeds rotate between five local organizations including PORCH, Carrboro Community Health Center, Dispute Settlement Center, Orange Literacy and UNC Horizons Program. CHM

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CHAPEL HILL

West Franklin Street

East Franklin Street

Benny Cappella’s Pizza, by the slice or whole pie. 122 E. Franklin St.; 919-240-5286; bennysva.com

Lula’s “Simple food made the hard way,” like fried chicken, homemade biscuits, farm-to-table veggies and more.

Go upstairs for meals served familystyle. 101 E. Franklin St.; 919-967-2678; lulaschapelhill.com

Blue Spoon Microcreamery Homemade cryogenic ice cream and fresh brewed coffee and espresso drinks. 140 E. Franklin St.; 919869-7166

Ms. Mong Mongolian BBQ, banh mi, fusion burritos. 163 E. Franklin St.; 919-933-5277

Bandido’s Mexican Cafe Burritos, salads, quesadillas, tacos. 159-1/2 E. Franklin St.; 919-967-5048; bandidoscafe.com

Carolina Coffee Shop The mainstay serves casual American cuisine for breakfast, lunch and dinner. 138 E. Franklin St.; 919-942-6875; carolinacoffeeshop.com Cosmic Cantina Burritos, salads, quesadillas, tacos. 128 E. Franklin St.; 919-960-3955 Curry Point Express Indian fare including curry, biryani, build-your-own plates and wraps. 118 E. Franklin St.; 919-929-0168; currypointexpress.com Four Corners American fare, nachos, wings, pasta. 175 E. Franklin St.; 919-537-8230; fourcornersgrille.com Epilogue Independent bookstore and Spanish-style chocolatería.

109 E. Franklin St., Ste. 100; 919-913-5055; epiloguebookcafe.com 109 E Franklin St. Suite 100 Chapel Hill, NC 27514

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Hibachi & Company Japanese fast-casual spot serving healthy hibachi- and teriyakistyle dishes. 153 E. Franklin St.; 919-9038428; hibachicompany.com (919) 913-5055 | @epiloguebooksch

Imbibe Bottle shop and restaurant featuring pizza, salads and appetizers.

108 Henderson St.; 919-636-6469; imbibenc.com Linda’s Bar & Grill Local beer, sweet potato tots, cheese fries, burgers. 203 E. Franklin St.; 919-933-6663; lindas-bar.com

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Peño Mediterranean Grill Signature dishes like gyrö sandwiches, gyrö bowls, sandwiches and salads prepared fresh daily. 105 E. Franklin St.; 919-391-3706; penogrill.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 Old-fashioned diner known for its hot dogs, burgers and sandwiches like the “Dean Dome Deluxe” and “Roy’s Reuben.” 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 Top of the Hill A Chapel Hill brewery that also offers American food, like burgers and flatbreads. 100 E. Franklin St.; 919-9298676; thetopofthehill.com TRU Deli & Wine Sandwiches and wine.

114 Henderson St.; 919-240-7755; trudeli.com Yaya Tea Japanese cafe with a variety of bubble teas, onigiri (rice balls) and imported Japanese snacks. 157 E. Franklin St.; 919-914-6302; yayatea.com/nc Ye Olde Waffle Shoppe Waffles, pancakes, eggs. 173 E. Franklin St.; 919-929-9192; yeoldewaffleshoppe.com

September/October 2019

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 B.GOOD Seasonal, sustainably sourced burgers, salads and bowls that rotate with local harvests. 133 W. Franklin St.; 984-2551455; bgood.com Beer Study Bottle shop with in-store drafts and growlers to go. 106 N. Graham St.; 919240-5423; beerstudy.com Blue Dogwood Public Market Food hall with individually-owned food stalls.

Choices include traditional Persian, Southern soul food, Latin-inspired vegan, North Carolina barbecue, gluten-free Italian desserts, homemade ice cream, local beer and cider on draft. 306 W. Franklin St.; 919-717-0404; bluedogwood.com Boro Beverage Kombucha Bar Locally made kombucha and craft sodas on tap.

400 W. Rosemary St., Ste. 1005; 919-5378001; borobeverage.com Bread & Butter Bread, cinnamon rolls, scones, desserts. 503 W. Rosemary St.; 919-960-5998; chapelhillbakery.com Breadmen’s A variety of burgers, sandwiches, salads and grilled meat, with daily soup and specials. All-day breakfast; vegetarian options. Catering available.

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

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BUNS Serves gourmet burgers, fries and shakes made from fresh ingredients.

107 N. Columbia St.; 919-240-4746; bunsofchapelhill.com Carolina Brewery The fifth-oldest brewery in the state featuring Carolina cuisine.

460 W. Franklin St.; 919-942-1800; carolinabrewery.com Cat Tales Cat Cafe A two-story coffee/ beer/wine cafe home to 12 adoptable cats.

431 W. Franklin St.; cattalescatcafe.com CholaNad Restaurant & Bar Contemporary and traditional South Indian cuisine. Catering available. 308 W. Franklin St.; 800-246-5262; cholanad.com Crook’s Corner Southern classics like shrimp and grits, Hoppin’ John and jalapeñocheddar hushpuppies. 610 W. Franklin St.; 919-929-7643; crookscorner.com

Crossroads Chapel Hill at the Carolina Inn New American cuisine and seasonal specialties; all ABC permits. 211 Pittsboro St.; 919-918-2777; crossroadscuisine.com Elaine’s on Franklin Fine regional American cuisine, made with the freshest local ingredients; all ABC permits.

454 W. Franklin St.; 919-960-2770; elainesonfranklin.com Frutta Bowls Serves bowls with bases of acai, pitaya, oatmeal or kale, in addition to smoothies. 140 W. Franklin St., Ste. 120; 984-999-4427; fruttabowls.com Heavenly Buffaloes Chicken wings (bone-in and boneless) as well as vegan wings in more than 25 rubs and sauces.

407 W. Franklin St.; 919-914-6717; heavenlybuffaloes.com Ice Lab Rolled ice cream and shaved ice.

405 W. Franklin St.; 919-240-5695 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 Kurama Sushi & Noodle Express Dumplings, salads, noodle dishes. 105 N. Columbia St.; 919-968-4747; kuramasushinoodle.com La Résidence French-inspired cuisine made from fresh ingredients. 202 W. Rosemary St.; 919-967-2506; laresidencedining.com

Lantern Pan-Asian cuisine. 423 W. Franklin St.; 919-969-8846; lanternrestaurant.com Lime & Basil Vietnamese fare. 200 W. Franklin St.; 919-967-5055; limeandbasil.com LOTSA Stone Fired Pizza Choose from a menu of signature pizzas or build your own with a variety of sauces, cheeses and toppings. 100 W. Franklin St.; 919-391-4100; lotsa.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 with gluten-free pizza options.

310 W. Franklin St.; 919-929-1941; mellowmushroom.com/store/chapel-hill 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

The Purple Bowl Acai bowls, toast, smoothies, coffee. 306-B W. Franklin St.; 919-903-8511; purplebowlch.com Refuge at the Franklin Hotel New American breakfast cuisine. 311 W. Franklin St.; 919-442-9000 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 - The Beach on Franklin Specialty hot dogs and burgers.

104 W. Franklin St.; 919-240-4206; trollystophotdogs.com Vimala’s Curryblossom Café Traditional Indian tandoori and thali. 431 W. Franklin St.; 919-929-3833; curryblossom.com West End Wine Bar Pastries, light tapas, 100 wines. 450 W. Franklin St.; 919-9677599; westendwinebar.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/Rams Plaza Caffé Driade Carrboro Coffee, bowlsize lattes, local baked goods, beer and wine. 1215A E. Franklin St.; 919-942-2333; caffedriade.com

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

CAVA Customizable Mediterranean bowls, salads, pitas and soups. 79 S. Elliott Rd.; 919-636-5828; cava.com

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

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

Carolina 1663 Contemporary Southern fare at the Sheraton. 1 Europa Dr.; 919-969-2157

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 Pho Happiness Pho noodle soup, rice plates, vermicelli plates and vegetarian/ gluten-free options. 508A W. Franklin St.; 919-942-8201; phohappiness.com The Pizza Press Build your own pizza with dozens of ingredient choices or choose a pre-designed signature pizza. Also enjoy salads and a large selection of craft beer.

133 W. Franklin St., Ste. 120; 984-234-0081; thepizzapress.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 Clean Juice Certified organic juices, smoothies, bowls and snacks. Eastgate Crossing; 919-590-5133; cleanjuice.com Don Rotisserie Chicken Rotisserie chicken and sides, chicken wings, soups and salads.

237 S. Elliott Rd.; 919-903-9002 Dunk & Slide at Whole Foods Market All-day breakfast, sushi and more. 81 S. Elliott Rd.; 919-9681983; wholefoodsmarket.com

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JOYO U S CO O KING MORETON NE AL IS AN AUTHOR AND INTERIOR DESIGNER WHO LIVES IN CHAPEL HILL. SHE IS A LIFELONG FOODIE, HAVING CO-FOUNDED LA RÉSIDENCE IN 1976.

No doubt about it, Colleen Minton is a force of nature. By the time she was 19, she supervised ushers and ticket sales at Walnut Creek Amphitheatre. During her junior year in college, a prominent public relations firm in New York recruited her. After her children were born, she renovated and sold houses in Atlanta and somehow found time to help start a charter school with a Chinese language program. When a friend challenged her to raise $1,000 for breast cancer awareness, her art sale fundraiser produced 40 times that amount.

By the time she and her family moved back to Chapel Hill, Colleen was focused on her children, both of whom have severe food allergies. Her experience promoting big agricultural companies gave her inside knowledge of the damage that chemical fertilizers, pesticides and GMOs can do to the soil and their relationship to food sensitivities of all kinds.

Colleen decided to do something about it.

Our area’s abundance of sustainable farmers and farm-to-fork restaurants provided inspiration for Terra Vita, an event meant to celebrate, literally “Earth life.” Colleen rounded up farmers and chefs from all over the state for this festival, which is intended to shine a light on farms that grow food without chemical pesticides, and the artisans and cooks who use this produce. At the inaugural 2009 festival, up-and-coming chefs Vivian Howard (of Chef & the Farmer in Kinston), Jason Smith (of 18 Restaurant Group, which includes Harvest 18 in Durham), Stephen and Inez Ribustello (of On the Square in Tarboro), Adam Rose (of Il Palio), Jael and Dan Rattigan (of French Broad Chocolate in Asheville) and Serge Falcoz-Vigne (now at Saint Jacques in Raleigh) were among those featured.

That event made such a splash that the Chapel Hill/Orange County Visitors Bureau and local hoteliers asked Colleen to repeat it. Terra Vita, intended as a one-off labor of love, has become one of the most successful and emulated food festivals in the country.

This year marks the 10th and final festival. With some of our state’s best chefs cooking an “East Meets West” dinner at Fearrington Village, an 70

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PHOTO BY BETH MANN

MAKING A DIFFERENCE

irresistible roster of classes and tastings all over town and a tribute dinner honoring the late Karen Barker, the festival is going out with a bang.

Colleen feels that the event has run its course, though thousands of disappointed food lovers will be sad to see it end.

What the next chapter of her life will be, Colleen isn’t yet sure. Knowing her as I do, I’m confident this superwoman will find another way to make an impact.

COLLEEN’S GLUTEN-FREE ORANGE COOKIES 1 cup salted butter 1 1⁄4 cups sugar 1⁄4 cup light brown sugar 2 eggs 1 Tbsp. grated orange zest 1 ½ Tbsp. orange juice 3 cups gluten-free flour 1 tsp. baking soda

September/October 2019

1 tsp. salt Sugar or sparkling sugar, to sprinkle on top Line a cookie sheet with parchment paper.

With a mixer set on high speed, cream butter in a large bowl until fluffy. Add sugars gradually, beating well after each addition. Add eggs, one at a time, beating well after each. Then blend in orange zest and juice.

In a separate bowl, mix together the flour, baking soda and salt with a whisk.

Turn the mixer to low, and gradually add flour mixture until incorporated, careful not to overbeat.

Drop the dough on the cookie sheet, about 3 inches apart, using a heaping tablespoon for each cookie. Flatten cookies slightly, and then sprinkle with a small amount of sugar. Bake in a 350 F oven for about 15 minutes until golden, rotating the pan halfway through baking.

Transfer the cookies to a wire rack for cooling. CHM

W O N

!

N E

OP

People.Food.Music.

919.391.3706 | PENOGRILL.COM 105 E. FRANKLIN ST. | CHAPEL HILL, NC 27514 FLAVORFUL IS MEMORABLE! CALL US TO CATER YOUR NEXT EVENT.

WHOLE FOODS MARKET supports over 200

North Carolina Producers & Suppliers Find their products throughout our stores.

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DINING GUIDE

Guglhupf Bake Shop European-style breads, pastries and coffee.

Eastgate Crossing; 919-914-6511; guglhupf.com/chapel-hill-bake-shop Haw River Grill Crisp salads, roasted sandwiches, handcrafted burgers and a customizable burger and sandwich bar. 261 S. Elliott Rd.; 984-234-0395; hawrivergrill.com

Twisted Noodles Thai noodle soups, pan-fried noodles. Eastgate Crossing; 919-933-9933 Zoës Kitchen Mediterranean soups, salads, sandwiches and kebabs. Eastgate Crossing; 919-883-9310; zoeskitchen.com University Place

The Root Cellar Sandwiches, prepared salads, desserts and more. Beer and wine only; outdoor dining.

750 MLK Jr. Blvd.; 919-967-3663; rootcellarchapelhill.com

Alfredo’s Pizza Villa Pizzas, calzones, salads, subs, pasta, desserts.

919-968-3424; alfredospizzanc.com

Timberlyne/Chapel Hill North Area

La Hacienda Burritos, salads, quesadillas, tacos. 1813 Fordham Blvd.; 919-967-0207

Bartaco Tacos of various styles like sesame ribeye and fried oyster, plus freshjuice cocktails, poke and mole options.

910-807-8226; bartaco.com

Deli Edison Neighborhood deli with fresh bagels, sandwiches, specialty salads, Lady Edison charcuterie and gourmet groceries.

630 Weaver Dairy Rd.; deliedison.com

The Loop Pizza Grill Pizzas, soups, salads, sandwiches, burgers. Eastgate Crossing; 919-969-7112; looppizzagrill.com

City Kitchen Wholesome American fare with a sophisticated twist. 919-928-8200; citykitchenchapelhill.com

Farm House Restaurant Steaks, salads, potatoes. 6004 Millhouse Rd. (N.C. 86 N.); 919-929-5727; farmhousesteakhouse.com

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

Maple View Mobile Ice cream outpost of the Hillsborough dairy farm. 919-244-1949; mapleviewmobile.com

Joe Van Gogh Coffee and pastries.

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

Min Ga Authentic Korean cuisine like bibimbap, bulgogi and variety of homemade kimchi. 1404 E. Franklin St.; 919-933-1773; min-ga.com

Red Bowl Sushi, bento boxes.

919-918-7888; redbowlchapelhill.com

Magone Italian Grill & Pizza Neapolitanstyle pizza and Italian mains, plus wine and beer. Timberlyne Shopping Center; 919-904-7393

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

Monterrey Tacos and Burritos Mexican rotisserie with Southern inspired sides.. Rams Plaza; 919-969-8750; monterreychapelhill.com Mr. Tokyo Japanese Restaurant Unlimited sushi and hibachi. Rams Plaza; 919-240-4552; mrtokyojapanese.com/ chapel-hill 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 Sutton’s at the Atrium A cafe version of Sutton’s Drug Store with menu options including its famous hot dogs, salads and more. 100 Europa Dr.; 919-240-4471; europacenterchapelhill.com

Stoney River Steakhouse and Grill Southern favorites like deviled eggs meet steakhouse mainstays like the legendary 12 oz. filet. 919-914-6688; stoneyriver.com Trilogy American cafe featuring innovative twists on classic dishes. Silverspot Cinema; 919-357-9888; trilogyrestaurant.com Village Burgers Gourmet burgers with sides like sweet potato fries and tater tots.

919-240-4008; villageburgerchapelhill.com Weathervane Restaurant & Patio Shrimp & grits, sweet potato fries, chicken & waffles and other foods with a southern flair. 919929-9466; weathervane.southernseason. com Martin Luther King Jr. Boulevard (Airport Road) Hunam Chinese Restaurant Cantonese cuisine. 790 MLK Jr. Blvd.; 919-967-6133; hunamchapelhill.com Kitchen Bistrostyle 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

Tandoor Indian Restaurant Traditional Indian cuisine, vegan options.

1301 E. Franklin St.; 919-967-6622; tandoorindian.com

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Margaret’s Cantina Mexican appetizers and entrees. Timberlyne Shopping Center; 919942-4745; margaretscantina.com The Neighborhood Bar Classic cocktails, beer and wine and unexpected, creative bar food. 630 Weaver Dairy Rd.; 919-240-4715; theneighborhoodbarnc.com New Hope Market Store and grill that uses local products and features breakfast and daily specials like burgers, soups and more. 6117 N.C. Hwy. 86 S.; 919-240-7851 Oishii Specialty rolls, teriyaki, stir-fry, sushi. Timberlyne Shopping Center; 919-932-7002; oishiiroll.com The Pig Barbecue, fried tofu, collards.

630 Weaver Dairy Rd., Ste. 101; 919-942-1133; thepigrestaurant.com Pop’s Pizzeria Pizzas, calzones, stromboli, pasta. 1822 MLK Jr. Blvd.; 919-932-1040; pops-pizzeria.com Queen of Pho Vietnamese offerings like banh mi, stir fried egg noodles and, of course, pho beef noodle soup. Timberlyne Shopping Center; 919-903-8280; queenofphochapelhill.com Rasa Indi-Chinese Indian and Chinese cuisine. 1826 MLK Jr. Blvd.; 919-929-2199; rasachapelhill.com Sage Vegetarian Cafe Vegetarian fare.

Timberlyne Shopping Center; 919-968-9266 Sal’s Pizza & Ristorante Thin-crust and deep-dish pizzas plus an array of Italian comfort food in a bright, casual eatery.

2805 Homestead Rd.; 919-932-5125; salspizzaofchapelhill.com

109 E Franklin St. Suite 100 Chapel Hill, NC 27514

www.epiloguebookcafe.com (919) 913-5055 | @epiloguebooksch

A modernist approach to Vietnamese food with traditional integrity.

Starters | Wings | Banh Mi | Pho Vermicelli | Pan Fried | Rice Plates 508a West Franklin Street, Chapel Hill | 919.942.8201 | PHOHAPPINESS.COM September/October 2019

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DINING GUIDE

Special Treats Chocolate Lounge & Juice Bar Gourmet chocolate, cookies, biscotti, all handmade by people with disabilities. Plus, a full juice bar, wine, beer, coffee, tea and kombucha. Timberlyne Shopping Center; 919-883-2151; specialtreatsnc.com YOPOP Frozen Yogurt Frozen yogurt shop featuring 14 flavors made daily and 36 toppings. Bubble tea and smoothies.

Timberlyne Shopping Center; 919-537-8229; yopops.com

Fusion Fish Eclectic menu including tapas, family-style dinners and sushi.

100 Meadowmont Village Circle; 919-903-8416; fusionfishcuisine.com Meet Fresh Taiwanese desserts and teas. 407 Meadowmont Village Circle; meetfresh.us/en Quickly Hot and cold tea drinks in addition to Asian street food. 503 Meadowmont Village Circle; 984-234-0401 Southern Village

N.C. 54 East/Raleigh Road Amante Gourmet Pizza Create-your-own 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 vegan market.

1114 Environ Way, East 54; 919-883-9003; cocobeancoffeeshop.com 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; 919-9600555; jujuberestaurant.com Nantucket Grill & Bar Clam chowder, lobster rolls and more. 5925 Farrington Rd.; 919-402-0077; nantucketgrill.com Thai Palace Soup, curries, pad Thai.

Glenwood Square Shopping Center; 919-967-5805 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 Meadowmont Village Brixx Wood Fired Pizza Specialty pizzas and salads. 501 Meadowmont Village Circle; 919-929-1942; brixxpizza.com

Al’s Burger Shack Gourmet burgers and fries made with local ingredients.

708 Market St.; 919-914-6694; alsburgershack.com

Gourmet Kingdom Sichuan cuisine.

301 E. Main St.; 919-932-7222; thegourmetkingdom.com Honeysuckle Cafe and Bar Coffee house serving smoothies, tea and meads in addition to breakfast, lunch and dinner fare. 601 W. Main St.; 919-967-9398; thehoneysuckle.org/cafe-bar

La Vita Dolce Pastries, sorbet, gelato.

610 Market St.; 919-968-1635; lavitadolcecafe.com Pazzo! Italian cuisine, takeout pizza.

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

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

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

CARRBORO Downtown 401 Main Upscale dive bar and sandwich shop serving shareable bar snacks, local brews and po’boys. 401 Main St.; 401main. com Acme Food & Beverage Co. Soups, salads, seafood and entrees with a Southern touch. 110 E. Main St.; 919-929-2263; acmecarrboro.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; chronictacos.com

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

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Glasshalfull Mediterranean-inspired food and wine; outdoor dining; all ABC permits. 106 S. Greensboro St.; 919-967-9784; glasshalfull.net

Krave Kava Bar & Tea Lounge Offers a wide range of tea and herbal drinks, all made from kava, a type of plant root. The tea has an earthy flavor and is said to heal anxiety, pain and other ailments. 105 W. Main St.; 919-408-9596; kravekava.com

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

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Carrburritos Burritos, tacos, nachos and margaritas. 711 W. Rosemary St.; 919-933-8226; carrburritos.com

September/October 2019

Mel’s Luncheonette & Catering Open for lunch, Mel’s serves up a changing menu of comfort food. 109 W. Main St.; 919-240-7700; melscarrboro.com Napoli Cafe Wood-fired pizza, espresso, artisanal gelato made from scratch, teas and local craft beer and wines. 105 E. Main St.; 919-667-8288; napolicarrboro.com Neal’s Deli Buttermilk biscuits and traditional deli fare. 100-C E. Main St.; 919-967-2185; nealsdeli.com Oakleaf “Immediate” cuisine like pastas and seafood using ingredients from the chef’s own garden. 310 E. Main St.; 984-234-0054; oakleafnc.com Open Eye Cafe Locally roasted Carrboro Coffee and espresso, tea, beer, wine and baked goods. 101 S. Greensboro St.; 919-968-9410; openeyecafe.com 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 Spotted Dog Vegetarian-friendly appetizers, soups, salads, entrees, desserts. 111 E. Main St.; 919-933-1117; thespotteddogrestaurant.com

D I NI NG GUI D E

Tyler’s Restaurant and Taproom Specialty import beers on tap and traditional pub fare. 102 E. Main St.; 919-929-6881; tylerstaproom.com Wings Over Has 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 Gray Squirrel Coffee Co. Roastery and espresso bar. 360 E. Main St., Ste. 100; graysquirrelcoffee.com Hickory Tavern Burgers, sandwiches and build-your-own salads. 370-110 E. Main St.; 919-942-7417; thehickorytavern.com Rise Southern Biscuits & Righteous Chicken Biscuits, chicken and coffee.

310 E. Main St., Ste. 100; 919-929-5115; risebiscuitsdonuts.com Vecino Brewing Company Dozens of craft beer choices plus dishes made with fresh, local ingredients. Flavorful small plates, salads and sandwiches. 300 E. Main St., Ste. C; 919-537-9591; vecinobrewing.com

Fiesta Grill Burritos, chimichangas, fajitas, tacos. 3307 N.C. Hwy. 54 W.; 919-928-9002; fiestagrill.us

The House at Gatewood Chop house and oyster bar with dishes like signature cracker-crusted pork chop with grits and greens. 300 U.S. 70; 919-241-4083; houseatgatewood.com

Monterrey Traditional Mexican cuisine.

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

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

HILLSBOROUGH Antonia’s Italian cuisine. 101 N. Churton St.; 919-643-7722; antoniashillsborough.com Bandido’s Mexican Cafe Burritos, salads, quesadillas, tacos. 122 S. Churton St.; 919732-8662; bandidoscafe.com El Restaurante Ixtapa Authentic fromscratch Mexican dishes. 162 Exchange Park Ln.; 919-644-6944; 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 James Pharmacy Fresh North Carolina seafood with improved outdoor seating and an expanded beer and wine menu. 111 N. Churton St.; 919-932-0134 Jay’s Chicken Shack Chicken, buffalo wings, breakfast biscuits. 646 N. Churton St.; 919732-3591; jayschickenshack.com Los Altos Serving Mexican dishes, like tacos and chiles rellenos, for breakfast and lunch seven days a week and dinner on weekends.

126 W. King St.; 919-241-4177 Maple View Farm Country Store Homemade ice cream and milk. 6900 Rocky Ridge Rd.; 919-960-5535; mapleviewfarm.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

A NEW SPIN ON OLD FAVORITES

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 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. 919929-0010; weaverstreetmarket.coop N.C. 54 West/Carrboro Plaza Aidan’s Pizza Pizza, wings and salads.

602-D Jones Ferry Rd.; 919-903-8622; aidanspizza.com Anna Maria’s Pizzeria Italian cuisine.

Carrboro Plaza; 919-929-1877; annamariasnc.wordpress.com

919.241.4083 THE HOUSE AT GATEWOOD 300 US HIGHWAY 70 E | HILLSBOROUGH, NC 27278

HOUSEATGATEWOOD.COM

240 SOUTH NASH STREET HILLSBOROUGH 919.245.8123  

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DINING GUIDE

Matthew’s Chocolates Gourmet chocolates, frozen treats and baked goods. 104 N. Churton St.; 919-732-0900 Panciuto Southern Italian cuisine. 110 S. Churton St.; 919-732-6261; panciuto.com Pueblo Viejo Traditional Mexican food.

370 S. Churton St.; 919-732-3480 Radius Wood-fired pizzas, housemade pastas, sandwiches, salads and desserts. Outdoor dining. 112 N. Churton St.; 919-245-0601; radiuspizzeria.net Saratoga Grill New England-style cuisine.

108 S. Churton St.; 919-732-2214; saratogagrill.com Steve’s Garden Market & Butchery Local meat, produce, baked goods, plus Steve’s brand products like pimento cheese. 610 N. Churton St.; 919-732-4712; stevesgardenmarket.com Village Diner Southern breakfast, lunch, brunch and dinner. 600 W. King St.; 919-245-8915 Vinny’s Italian Grill and Pizzeria Italian favorites like spaghetti carbonara and chicken piccata. 133 N. Scottswood Blvd.; 919-732-9219; vinnyshillsborough.com

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 like wings, sandwiches, tots and rotating drafts and specials. 113 N. Churton St.; 919-643-2223; thewnp.com Yonder: Southern Cocktails & Brew Beer, wine and specialty cocktails. 114 W. King St.

CHATHAM COUNTY 240 SOUTH NASH STREET Governors Club HILLSBOROUGH 919.245.8123  

Al’s Burger Shack Classic gourmet burger and fries joint, featuring an expanded menu with sandwiches, seafood, soups and salads along with a full bar. 50050 Governors Dr.; 984-999-4069; alsburgershack.com

Simple food made the hard way

Fried Chicken, Craft Cocktails, Buttertmilk Biscuits and other Southern Fare 101 E. Franklin St. 919.967.2678 lulaschapelhill.com 76

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Flair Restaurant & Wine Bar Frenchinfluenced food, coffee and Sunday brunch.

50100 Governors Dr.; 919-967-9990; flairforfoodrestaurant.com Ciao Bella Pizzeria Pizzas, pastas, sandwiches. 1716 Farrington Point Rd.; 919-932-4440 Tarantini Italian cuisine. 50160 Governors Dr. (Governors Village); 919-942-4240; tarantinirestaurant.com Veranda (Briar Chapel) 501 Pharmacy Maple View Farm ice cream, plus malts and shakes. 98 Chapelton Ct., Ste. 300; 984-999-0501; 501rx.com Breakaway Cafe A casual cafe serving breakfast, lunch and dinner, along with coffee and Maple View Farm ice cream.

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

Capp’s Pizzeria & Trattoria Traditional Italian cuisine including fresh pastas, pizzas, salads, sandwiches and more. 79 Falling Springs Dr.; 919-240-4104; cappspizzeria. com

D I NI NG GUI D E

Sadie’s Southern Classic Southern comfort food. 72 Chapelton Ct.; 984-234-3017; sadiessouthern.com Town Hall Burger & Beer Gourmet burgers plus shared plates, tacos, wings and salads.

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

PITTSBORO Al’s Diner Traditional American classics for breakfast, lunch and supper. 535 West St.; 919-542-5800 Allen & Son Bar-B-Que N.C. barbecue.

5650 U.S. 15-501; 919-542-2294; stubbsandsonbbq.com Angelina’s Kitchen Greek and Southwestern dishes including gyros and rice bowls. 23 Rectory St.; 919-545-5505; angelinaskitchenonline.com The Belted Goat Lunch, dinner and wine shop, offering salads and sandwiches. Fearrington Village Center; 919-5455717; fearrington.com/belted-goat

wood-fired pizza • housemade pastas sammies • salads • desserts

Blue Dot Coffee Joe Van Gogh coffee, lattes, smoothies and pastries. 53 Hillsboro St.; 919-704-8064 Carolina Brewery The fiftholdest brewery in the state.

120 Lowes Dr., Ste. 100; 919-545-2330; carolinabrewery.com/ pittsboro-location Chatham Marketplace Sandwiches, baked goods. 480 Hillsboro St.; 919-542-2643; chathammarketplace.coop Circle City Grill Featuring hamburgers, barbecue and tacos. 517 West St.; 919-7048798; circlecitygrill.com The City Tap Classic bar food.

89 Hillsboro St.; 919-545-0562; thecitytap.com Compadres Tequila Lounge Mexican restaurant with a variety of classic dishes. 193 Lowes Dr.; 919-704-8374; compadresnc.com Davenport’s Café Diem Carrboro Coffee Roasters coffee and espresso offerings, plus tea and alternative milk/sugar-free options. 439 Hillsboro St.; 919-704-4239; davenports-cafediem.com

The Place to Chill on the Hill Since 1982

Elizabeth’s Pizza Pizzas, calzones, sandwiches, salads and pasta.

160 Hillsboro St.; 919-545-9292; elizabethspizzapittsboro.com

The Fearrington House Restaurant Contemporary fine-dining. Fearrington Village Center; 919-542-2121; fearrington.com/house

House of Hops Relaxed bar and bottle shop with a large craft beer selection on tap. 112 Russet Run, Ste. 110; 919-542-3435; houseofhopsnc.com

Taste of the South

RADIUS Discover what “Best Of” is made of!

Voted Favorite Comfort/Southern Food!

408 W. Rosemary St., Chapel Hill 919.942.5837 mamadips.com Call us for Catering Porch Dining and Parking Available

112 N. Churton Street • Hillsborough

radiuspizzeria.net

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

Lunch & Dinner Mon-Sun 11 am - 9 pm Breakfast/Brunch Sat & Sun 8 am - 1 pm

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DINING GUIDE

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; moonasianbistroch.com The Mod Wood-fired pizza, salads, small plates and a full bar. 46 Sanford Rd.; 919-533-6883; themodernlifedeli.com ODDCO An art and design store and music venue featuring regional craft beers. 684 West St.; 919-704-8832; realoddstuff.com The Phoenix Bakery Small-batch and seasonal baked goods and specialty cakes.

664 West St.; 919-542-4452; thephoenixbakerync.com Pittsboro Roadhouse Hearty American entrees, burgers and salads.

39 West St.; 919-542-2432; pittsbororoadhouse.com

Postal Fish Company Fresh seafood from North Carolina’s coast prepared thoughtfully by chefs James Clark and Bill Hartley.

75 W. Salisbury St.; 919-704-8612; postalfishcompany.com

BEST PHILLY CHEESE STEAK IN THE TRIANGLE!

ITALIANPIZZERIAIII

Heavenly Honey Wines

Roost Beer Garden Wood-fired pizza, local brews and live music.

2000 Fearrington Village Center; 919-542-1239; fearrington.com/roost

Our internationally

Starrlight Mead Tastings of honey wines and honey. 130 Lorax Ln.; 919-533-6314; starrlightmead.com award-winning wines are expertly crafted on the

premises from fruits, herbs, and locally

sourced honey.

Come relax in our

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

Virlie’s Grill Soups, salads, burgers, sandwiches. 58 Hillsboro St.; 919-542-0376; virliesgrill.com Thursday - Saturday 12-6 pm, Sunday 1-5 pm StarrlightMead.com

The Root Cellar Sandwiches, prepared salads, desserts and more. 35 Suttles Rd.; 919-542-1062; rootcellarpbo.com

SERVING BREAKFAST ALL DAY LONG

WITH CLASSIC LUNCH AND DINNER FARE WE CATER! Call 919.428.4470 to discuss your upcoming event!

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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It’s Honey...

All Grown-up!

Located in the Heart of Pittsboro at Chatham Mills

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

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Small B&B Cafe Offbeat, eco-friendly eatery with outdoor seating offering farm-to-table fare for breakfast and lunch. 219 East St.; 919-537-1909; smallbandbcafe.com

Starrlight Mead

The Place to Be!

CHAPEL HILL FAVORITE FOR 39 YEARS

S&T’s Soda Shoppe Soda fountain, American fare. 85 Hillsboro St.; 919-545-0007; sandtsodashoppe.com

September/October 2019

919-533-6314

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

Willy’s Cinnamon Rolls, Etc. Bakery selling cinnamon rolls, scones, muffins, cookies and bread with ’40s and ’50s flair. 35 W. Chatham St.; 252-305-9227; willysrolls.com

D I NI NG GUI D E

A L S O C H E C K O U T T H ES E D URH AM RE STAURANTS …

Bleu Olive High-quality comfort food with a Mediterranean flair. 1821 Hillandale Rd.; 919-383-8502; bleuolivebistro.com Clouds Brewing American favorites with a German flair. Featuring an amazing craft beer selection, brunch on the weekends and the NFL ticket. 905 W. Main St.; 919251-8096; cloudsbrewing.com Counting House Upscale restaurant featuring locally sourced entrees, as well as small plates featuring oysters, shellfish, and meats and cheeses. 111 Corcoran St.; 919-956-6760; countinghousenc.com Fairview Dining Room Washington Duke Inn’s AAA Four Diamond-rated restaurant.

3001 Cameron Blvd.; 919-493-6699; washingtondukeinn.com Geer Street Garden Simple, down-home fare in a cozy atmosphere. 644 Foster St.; 919-688-2900; geerstreetgarden.com Littler Look for latkes Benedict, panroasted striped bass with sungold tomato and blueberry panna cotta at this small restaurant with big tastes. 110 E. Parrish St.; 919-374-1118; littlerdurham.com

Mad Hatter Cafe & Bakeshop Scratch-made pastries, salads, sandwiches. 1802 W. Main St.; 919-286-1987; madhatterbakeshop.com MarketPlace JB Duke Hotel’s main restaurant, open for breakfast, lunch and dinner. 230 Science Dr.; 919-660-6400; jbdukehotel.com Mez Contemporary Mexican Creative Mexican dishes with a fresh twist. 5410 Page Rd.; 919-941-1630; mezdurham.com Neomonde Authentic Mediterranean food like manousheh and kabobs, including a variety of vegetarian, vegan and gluten-free options. 202 Corcoran St.; 919-680-1886; neomonde.com NanaSteak Offers various cuts of beef and steaks, plus other meats like salmon and tuna steaks, and pasta like beef short rib ravioli. 345 Blackwell St.; 919-282-1183; nanasteak.com Page Road Grill Traditional American dishes. 5416 Page Rd.; 919-908-8900; pageroadgrill.com

Pizzeria Toro Wood-fired pizza with selections like spicy lamb meatball with kale, fried eggplant ricotta and soft eggs on white pizza. Also, ricotta dumplings!

105 E. Chapel Hill St.; 919-908-6936; pizzeriatoro.com Saladelia Cafe Espresso and smoothie bar, pastries, sandwiches. 2424 Erwin Rd., 406 Blackwell St. and 4201 University Dr.; 919-489-5776; saladelia.com Saltbox Seafood Joint Local seafood that is delivered fresh from the Carolina coast. 608 N. Mangum St. and 2637 Durham Chapel Hill Blvd.; 919-908-8970 and 919-237-3499; saltboxseafoodjoint.com Societa Sicilian-American comfort and street food with land, sea, vegetarian and gluten-free offerings. Large bar serving 22 rotating craft beers, bourbon, cocktails and wine. Welcomes single diners or large groups. 5311 S. Miami Blvd. 919-941-6380; societainfo.com

A modernist approach to Vietnamese food with traditional integrity.

People.Food.Music.

Contemporary South Indian Cuisine.

Fine Dining. Patio Dining.

Complimentary Valet Parking.

308 West Franklin Street Downtown Chapel Hill 919.537.8258 | 1.800.CholaNad cholanad.com Catering for private parties & events available

NOW OPEN!

919.391.3706 | PENOGRILL.COM 105 E FRANKLIN ST. | CHAPEL HILL

FLAVORFUL IS MEMORABLE! CALL US TO CATER YOUR NEXT EVENT.

Starters | Wings | Banh Mi | Pho Vermicelli | Pan Fried | Rice Plates 508a West Franklin Street Chapel Hill

919.942.8201

PHOHAPPINESS.COM

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t he ult imate

FAL L A R TS c hec klist

Take your pick from concerts, festivals, exhibits and more artistic events this autumn

Watch giant puppets come to life as Paperhand Puppet Intervention’s 20th annual summer show, “We Are Here,” continues into September at the Forest Theatre. Sept. 1-2, 13-15, 20-22, 27-29; paperhand.org Nambi E. Kelley’s theatrical adaptation of Richard Wright’s novel, “Native Son,” directed by Colette Robert, takes the stage at PlayMakers Repertory Company. Sept. 11-15, 17-20, 22, 24-27, 29; playmakersrep.org Experience a culmination of cutting-edge rap, hip-hop and pop from Philadelphia-born Tierra Whack at Memorial Hall.

Sept. 13; carolinaperformingarts.org

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Explore the Chapel Hill and Carrboro downtown arts scene as you stroll from venue to venue during the 2nd Friday ArtWalk.

Sept. 13, Oct. 11 and Nov. 8; 2ndfridayartwalk.com Jam out to indie-rock songstress Cat Power as she performs songs at Cat’s Cradle from her impressive discography that dates back two decades. Sept. 16; catscradle.com Visit UNC’s Sonja Haynes Stone Center for Black Culture and History for the “DO or DIE: Affect, Ritual Resistance” exhibition, featuring the work of award-winning visual artist Fahamu Pecou. Sept. 19 – Dec. 4; stonecenter.unc.edu

Witness 12 pioneering Arab and Iranian women challenge the stereotypes surrounding the people, cultures and landscapes of their countries through their provocative photographs at a new exhibition, “She Who Tells a Story,” at the Ackland Art Museum.

Sept. 20 – Dec. 1; ackland.org

FULL CIRCLE PHOTO BY KIM JU

One show coming to PlayMakers Repertory Company this fall originally took shape in Chapel Hill more than 75 years ago

Experience a genre-bending performance of traditional Korean music by award-winning percussionist Kim So Ra as she plays the janggu, a Korean double-headed drum, at The ArtsCenter. Sept. 22; artscenterlive.org Watch artists as they paint Orange County’s beautiful landscapes and landmarks – and have the chance to purchase some of the resulting masterpieces – during Hillsborough Arts Council’s third annual Paint it Orange: Plein Air Paint-Out and Wet Paint Sale. Sept. 25-27; hillsboroughartscouncil.org/paint-itorange View and vote for your favorite short films at the 22nd annual Manhattan Short Film Festival hosted at venues both around the world and also closer to home, like Silverspot Cinema (Sept. 26-29) and The ArtsCenter (Oct. 3-4, 6). manhattanshort.com Check out CURRENT ArtSpace + Studio for a takeover by the Martha Graham Dance Company, who’ll perform and teach you how to embody some of their iconic poses.

Sept. 27-29; carolinaperformingarts. org

The upcoming season at PlayMakers Repertory Company can be described as “challenging, thrilling, exciting,” according to producing artistic director Vivienne Benesch, who’s been at the helm now for four years. Vivienne hopes the programming will be a tribute to “100 years of playmaking at Carolina.” She says, “We’ve sort of chosen this ‘legacy now’ idea, treating the season as this opportunity to celebrate and interrogate and renew our commitment to all the intersecting legacies that have made PlayMakers what it is.”

PlayMakers kicks off in September with a brand-new adaptation of “Native Son,” based on Richard Wright’s 1940 novel about a black youth living in Chicago’s South Side. Funny enough, the very first time the play was adapted for the stage, it all happened in Chapel Hill.

Back in the 1940s, Richard collaborated with playwright and UNC professor Paul Green, who was also involved with PlayMakers at its inception. The pair worked from Paul’s office on campus, turning Richard’s pages into full scenes, and the play made it to Broadway, with Orson Welles directing and producing. Vivienne says “Native Son” is “a perfect example of ‘legacy now’” for its history and for the fact that the PlayMakers theater is named for the seminal playwright. “If there was ever a great representative of a humanist and social justice activist in the theater and in his life, it’s Paul Green,” Vivienne says. “This brand-new adaptation of ‘Native Son’ is by a young African American woman named Nambi E. Kelley, who is thrillingly up-and-coming right now and having great success with this and a number of new works.” Vivienne says there will be speakers and talks surrounding “Native Son” to delve into the local history and the play’s storied heritage.

Looking ahead to the rest of the season, which includes productions of “Ragtime” and the world premiere of the comedy “Dairyland,” Vivienne sums up her mission at PlayMakers by looking back to the very first show of her first programming year, a play about a transgender journey called “Draw the Circle.” Vivienne says, “It has remained emblematic to me of what we’re trying to do here at PlayMakers – principally continue to draw the circle wider both in terms of who we’re in conversation with, what voices we are representing and amplifying, but also in the invitation to come join us and be a hub of conversation.”

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OCTOBER 22

AN EVENING WITH CHRIS THILE THE MANDOLIN VIRTUOSO RETURNS

NOVEMBER 8

EMMYLOU HARRIS ICONIC SINGER/ SONGWRITER

SEPTEMBER 6

MISTY COPELAND IN CONVERSATION TRAILBLAZING ARTIST IN CONVERSATION

OCTOBER 2

INTUITION: SONGS FROM THE MINDS OF WOMEN ALICIA OLATUJA A SOULFUL CELEBRATION

OCTOBER 9 & 10

ROSAS DANST ROSAS

BY ANNE TERESA DE KEERSMAEKER AND ROSAS GROUNDBREAKING POSTMODERN DANCE

OCTOBER 15

THE DAY MAYA BEISER, WENDY WHELAN, LUCINDA CHILDS, AND DAVID LANG A COLLABORATION AMONGST LEGENDS

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CA R O L I N A P E R F O R M I N G A R TS 15TH ANNIVERSARY SEASON

FEBRUARY 22

MARIA SCHNEIDER ORCHESTRA 2020 CAROLINA JAZZ FESTIVAL HEADLINER

FEBRUARY 25

NOVEMBER 16

THE FUTURE IS FEMALE SARAH CAHILL, PIANO

ISABEL LEONARD, MEZZO-SOPRANO, WITH THE UNC SYMPHONY ORCHESTRA TONU KALAM, MUSIC DIRECTOR ACCLAIMED VOCALIST WITH UNC ENSEMBLE

MARCH 5

CELLULAR SONGS CONCERT MEREDITH MONK & VOCAL ENSEMBLE

MARATHON PIANO RECITAL

DECEMBER 7 & 8

A REVOLUTIONARY ARTIST SHARES HER GENIUS

THE NUTCRACKER CAROLINA BALLET

MAY 5 & 6

LONDON SYMPHONY ORCHESTRA WITH SIR SIMON RATTLE, MUSIC DIRECTOR

A HOLIDAY CLASSIC

AWE-INSPIRING ORCHESTRAL PERFORMANCE

JANUARY 30

THE EVE PROJECT MARTHA GRAHAM DANCE COMPANY STUNNING CELEBRATION OF WOMEN’S PROGRESS

MAY 15

FEBRUARY 11 & 12

ALVIN AILEY AMERICAN DANCE THEATER THE REVOLUTIONARY COMPANY RETURNS

LANG LANG, PIANO GOLDBERG VARIATIONS BY A WORLDRENOWNED PIANIST

September/October 2019 chapelhillmagazine.com 83 VIEW THE WHOLE SEASON AT CAROLINAPERFORMINGARTS.ORG | 919.843.3333   

ARTS CHECKLIST

BACKSTAGE PASS

Randi Emerman It really starts with the Cannes Film Festival [in May]. Around that time is when we start thinking about the cycle of films that will be coming out in awards season.

Carol Marshall And even Sundance [Film Festival in February], too.

RE We look at what happened at Cannes and what really was embraced – by critics, by the public – that makes sense. And then we start following [these films]: Do they get distribution? When are they opening? A lot of them will open in September.

CM But it also depends, too. If they’re independent studios, they might have a slow rollout [with a limited release]. So even if [a film] opens Sept. 29 or something like that, it may not get to this market [in Chapel Hill] until after the festival. So we capitalize on those, too.

RE [In July] people start writing about their predictions for what movies will be nominated for the Oscars. You start seeing the common denominators and start whittling it down from there. The next step would be Venice [International Film Festival in August] and Telluride [Film Festival in September] and Toronto [International Film Festival in September].

CM We’ll probably announce [the Film Fest 919 lineup] mid-September.

RE You can’t really [have the lineup finalized] until Toronto ends on Sept. 15.

CM We’re all going to Telluride this year, which is a great launching pad for a lot of these films, and a lot of those films also go to Toronto. We’re [at festivals] for a purpose. We’re looking at solidifying relationships with certain studios that we may not have gotten films from last year.

Although we pretty much have relationships with every distributor, which is nice. But we’re there to see the films and see what we can lock in. Claudia Puig, our program director, is a film critic as well, and she’s also brought on [by movie studios] for early opinions. She’s also making notes, like, “This would be a good one for us.”

RE Then there’s the data I still receive from being a [former] programmer in movie theaters.

CM And all the studios that we worked with last year were so happy with the results of our festival. And the fact that there are Academy voters in this area.

RE That’s one of the reasons Chapel Hill was appealing to us – because we knew [there are local Academy voters here]. When we did our research on where to do a film festival, that was one of the big qualifiers. They just don’t give these movies to anybody. And to have the kind of movies we had our first year is unheard of.

CM [Last year] we had 20-some odd movies that were in the top 10% of [the highest-rated films on] Rotten Tomatoes. We’ve got feelers out [for this year]. We’ve got our lists ready. The studios are in planning mode for Telluride and Toronto right now. And once they figure out that plan, then they start thinking beyond. So we’re on their radar, and they know that we’re interested.

– as told to Jessica Stringer. Interview has been condensed and edited for clarity.

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PHOTO COURTESY OF FILM FEST 919

Last fall at the inaugural Film Fest 919, moviegoers saw films that would go on to become critically acclaimed and even some that were nominated for the Oscars. Founders Randi Emerman and Carol Marshall, who each have decades of experience in entertainment and programming, have a lot of movies to watch before finalizing the choices for this year’s festival, which runs from Oct. 9-13. We asked them to discuss how they’ll make their selections.

Co-founder Carol Marshall, “Roma” actress Yalitza Aparicio, director of programming Claudia Puig, “Roma” actress Marina de Tavira and cofounder Randi Emerman.

Grab your dancing shoes and learn how to contra dance with the Triangle Country Dancers at Carrboro Century Center, featuring the musical stylings of contra band Wild Asparagus.

Sept. 28; tcdancers.org Stop by FRANK Gallery for a pop-up preview of the Alamance Artisans Extravaganza, an annual art show showcasing the works of more than 30 artisans. Sept. 28-29; frankisart.com Dozens of local musicians play over two days and multiple venues, including Carrboro Town Commons and Cat’s Cradle, during the 22nd annual Carrboro Music Festival.

Sept 28-29; carrboromusicfestival. com

MUSIC LESSONS - ALL AGES & INSTRUMENTS

MUSICAL THEATRE - TRAINING & PERFORMANCES

Chapel Hill School of Musical Arts chsma.com

919-960-6898

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A R TS C H E C K L I ST

2O19/2O

CHAPEL HILL SEASON MEMORIAL HALL, UNC-CHAPEL HILL OPENING NIGHT

ENIGMA VARIATIONS

Groove to the ’80s synth pop beats and earworm hooks of Video Age, a musical duo made of Ross Farbe and Ray Micarelli, at Local 506. Oct. 2; local506.com Get a head start on awards season and catch some of the year’s best films at the second annual Film Fest 919 at Silverspot Cinema. Oct. 9-13; filmfest919.com

THUR, SEPT 26, 2019 | 7:30PM

BARBER VIOLIN CONCERTO

THUR, OCT 24, 2019 | 7:30PM

William Hagen, violin

NEW WORLD SYMPHONY

THUR, NOV 14, 2019 | 7:30PM

GRANT LLEWELLYN

TCHAIKOVSKY SYMPHONY NO. 5

André de Ridder, conductor

Celebrate Scottish history, culture and the popular TV series “Outlander” at the inaugural Outlandish Hillsborough festival, hosted by The Alliance for Historic Hillsborough at Ayr Mount Historic Site. Oct. 11-13; outlandishhillsborough.com

THUR, FEB 6, 2020 | 7:30PM

Grant Llewellyn, conductor James Ehnes, violin Concert Sponsor: The Forest at Duke

RACHMANINOFF PIANO CONCERTO NO. 3

HOLIDAY POPS

THUR, FEB 27, 2020 | 7:30PM

STATEWIDE HOLIDAY POPS

David Danzmayr, conductor Natasha Paremski, piano

TUES, DEC 10, 2019 | 7:30PM

Join the Symphony for a spectacular evening featuring beloved traditional and popular music, including music from The Polar Express and The Nutcracker—plus a sing-along celebration of the season.

NATASHA PAREMSKI

BEETHOVEN SYMPHONY NO. 7

Head to West Franklin Street for Festifall, the annual arts celebration that seeks to inspire creativity and features an arts and craft market with local talent, live entertainment and interactive activities. Oct. 12; chapelhillfestifall.com

SUN, MAR 29, 2020 | 7:30PM

Grant Llewellyn, conductor THE PLANETS

SCHEHERAZADE

THE PLANETS

SUN, JAN 12, 2020 | 7:30PM

TUES, APR 21, 2020 | 7:30PM

Gemma New, conductor Women of the NC Master Chorale

Michał Nesterowicz, conductor Lukáš Vondráček, piano

Best seats selling fast—

Buy your tickets today!

ncsymphony.org | 919.733.2750 86

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FOUNTAINS & PINES OF ROME

September/October 2019

WED, MAR 21, 2018 | 7:30PM Brian Reagin, violin

Take in the soothing sounds produced by Duke University’s Assistant Professor of Music Roseen Giles’ baroque flute, as part of Preservation Chapel Hill’s annual “Baroque & Beyond” series at the Horace Williams House. Oct. 13; baroqueandbeyond.org Join author Jane S. Gabin for a reading and presentation of her first novel, “The Paris Photo,” at Orange County Public Library. Oct. 15; theparisphoto.com Listen to spoken poetry focusing on the theme of “work and reconciliation” at the annual West End Poetry Festival.

Oct. 17-19; westendpoetryfestival.org

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The 5 Best College Tips KRISTIN HIEMSTRA, M.ED. Has worked with students and their families for over 20 years in Chapel Hill and Washington, DC. Kristin grew up in Chapel Hill and has been a school counselor at both CHHS and ECHHS. She is currently Chair of the Business Advisory Council of Chapel HillCarrboro City Schools. Kristin’s husband Hans is also an educator and teaches social studies at ECHHS.

1. Follow Your Passion. Seriously.

Schools are looking for students for whom their educational opportunities will enhance their journey, not be the final destination. Students should do some basic career exploration and incorporate the results into their college search. There are excellent free and fee-based career assessments as well as experiential programs.

2. Testing for Dollars Most colleges and universities require either the SAT or ACT for admission consideration. Schools use standardized scores not only to make admission decisions, but also to award merit scholarships.

High test scores combined with a high GPA can result in more financial aid and make a private education equal to or even less expensive than a state university.

Prominent college counselor Kristin Hiemstra has spent most of her career helping local families successfully through the college application process.

As president of Tap Their Potential, she helps students not only to secure admission, but also to discover their career interests. Here are her pro tips:

3. Dive into Rigor Schools look for intellectually curious students who challenge themselves. They also know that not all teachers are created equal. Self-motivated students take advantage of the curriculum, tutors, teachers, study groups, outside programs, internet resources and anything they can find to support their learning.

4. Broaden Your Options Out of 100 students who apply to Stanford, about 96 will be denied admission. 69% of those applicants will have perfect standardized test scores. Students’ college lists should have plenty of reach, match and safe options. Worst case scenario: if a student doesn’t like the school they initially attend, they can transfer to another.

5. Hone the Hook The first thing I work on with students is the hook. The hook is that special thing that sets the student apart from everyone else in the applicant pool. Being a “hard worker” won’t cut it.

Determining a student’s hook is a vetting process that takes into account activities, awards, culture, personality and much more. A well-defined hook can make the difference between being admitted or not. It is that important.

Kristin offers a free twenty-minute college consultation to members of the community.

You can sign up at www.taptheirpotential.com.

ARTS CHECKLIST

THE NEXT CHAPTER

In author Jane S. Gabin’s debut novel, “The Paris Photo,” an American soldier forms a relationship with a young mother and her son in post-World War II Paris. Years later, his adult daughter finds a photo that sends her on a quest to find out the story. Get to know the Chapel Hill author ahead of her Oct. 15 reading at Orange County Public Library.

What was your career trajectory like?

I came to UNC for my master’s in English and then went back to New York for a teaching stint at my old college. There I learned that if I wanted to be a professor, I would ultimately need a Ph.D. So I returned to UNC. After I earned my Ph.D., there were no academic jobs around here. I had married and remained in this area. I taught English for several years at Chapel Hill High School and then opened a shop called Westminster Alley with several partners.

I have tried to be flexible, but wherever the current has carried my boat, I have kept my paddle firmly in the water. I have done various things and developed assorted skills, but the one constant is the theme of education. After Westminster Alley closed, I worked for 10 years at UNC’s Office of Undergraduate Admissions and followed that with 11 years in New York City as a college counselor. And of course, I did a tremendous amount of research, both in New York and in Paris. Now I have returned to Chapel Hill for my next chapter.

How did that work help you with writing the novel?

As a teacher, I was rather intimidated about writing myself. All the doubts and negative criticism that I had applied to everything I read would now apply to anything I wrote. After I had done sufficient research, I had to decide on a treatment. Was I going to write nonfiction? No. I am not a historian. I am a storyteller. And yes, the research and analytical skills I developed in grad school and have used ever since helped me to create this novel.

Where did the inspiration for your debut novel come from?

Sometime after my father passed away in Florida, and I had moved my mother to Chapel Hill, I went to clear out their place.

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As an only child, this was difficult for me, and I worked slowly. My parents were organized, and my father had labeled everything. Well, almost everything. I found a box of old photos, some from the very beginning of the 20th century, all unmarked. There was a group of World War II photos, but this came as no surprise as I had always known that Dad had served in a postal unit in Paris. But there were a couple of pictures that he had labeled, showing him with a civilian French family. Naturally, I wondered who they were and how they knew my father. So I turned this into a research project, and that’s all I wanted to do – at first.

Where do you write?

I like to write in fairly small, enclosed places. I can’t write in large libraries or even coffee shops. A garret would be nice, but I have an upstairs study, and that suffices.

Did you have the plot all mapped out?

I knew what I wanted to say in the first part of the book. But the second part, which takes place in the almost-present, was unknown territory. I have heard other writers say that a story “wrote itself.” But this can definitely be true. After my characters became distinct people, they took me where they wanted.

If you could have lunch with any two writers from history, who would they be?

One would definitely be Willa Cather. She is such an underrated author, but her books are very powerful and need to be read by more people. The other would be an American journalist named Elizabeth Banks, who worked in London from the early 1890s. What an idealist she was, and a writer of such clear, incisive prose!

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ARTS CHECKLIST

Bring the family out for a day of free outdoor music at Hillsborough Arts Council’s fifth annual River Park Concert, featuring music by Eno Mountain Boys, Ruby Velle & the Soulphonics, Samantha Fish and Anders Osborne. Oct. 19; hillsboroughartscouncil.org/ riverparkconcert

Find country bliss in the voice of 14-time Grammy-winning singersongwriter Emmylou Harris, who brings her talent to Memorial Hall for an unforgettable Carolina Performing Arts performance. Nov. 8; carolinaperformingarts.org

Meet local artists, explore their workspaces and view their pieces on display during the Orange County Open Studio Tour, held by the Orange County Artists Guild.

Nov. 2-3 and Nov. 9-10; ocagnc.org/tour

BEST. EXPERIENCE. EVER.

Burst out laughing at The PIT Chapel Hill’s first Franklin Street Comedy Festival, featuring stand-up, improv and sketch comedy. Nov. 13-17; thepit-chapelhill.com Dive into the world of cinema at the 14th annual Carrboro Film Festival, a celebration of independent films of all genres, at The ArtsCenter. Nov. 15-17; carrborofilm.org Catch a performance of PlayMakers Repertory Company’s “Ragtime,” the Tony Award-nominated musical centered on three compelling stories at the turn of the 20th century. Nov. 20 – Dec. 15; playmakersrep.org

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Support local artisans and shop from their wide selection of artwork and handmade items during the bi-annual Arts on Market at the Southern Village Green. Nov. 24; artsorange.org – compiled by Adam Phan CHM

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Photography by B et h Mann | Styled by Ha n n a h Lee

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BUSINESS

COMMUNITY BUILDING

Mixed-use properties are again a popular investment in a town intent on both managing growth and spurring development

C

BY MICHAEL MCELROY | PHOTOGRAPH BY BETH MANN

HAPEL HILL knows where it’s been. Its history is enthusiastically passed down among its generations, businesses and meeting places, from downtown to the far corners, where nostalgia is often as much a part of the commerce as the product.

Take Glen Lennox, a retro shopping center at the mouth of its accompanying retro neighborhood, where the single-story apartment buildings look like houses. The mixeduse development was built in the wake of war, part of a modernization and marketdriven plan to accommodate the World War II veterans flooding into UNC. It was a time of seismic change here and in other college towns. The population grew “by over 250% from 1940 to 1950,” the Town of Chapel Hill writes on its website. Housing grew scarce as a result, and home prices soared.

Glen Lennox was part of the town’s solution: a model of modern living set in a town both defined by its university and seeking to expand on that identity. It was the future.

As the town grew into that future, however, it struggled

with how to marry its idealized past and the new frontier, which many feared would bring sprawl and chain stores along with growth. Over the years, the town has implemented strict and widely popular boundaries on development, but the tension between restraint and market demands has persisted. As Chapel Hill and Carrboro face another round of population increases, narrowing housing options and rising home prices, mixed-use models like Glen Lennox are again playing a key role in the towns’ economic development.

The models serve as a multiuse tool in the fight against several main economic challenges: keeping businesses from leaving because of high rents and a lack of office space; keeping workers and their tax dollars from leaving because of the housing costs; and designing an economic plan that embraces the town’s unique contradictions between its desired small-town feel and the realities of sustaining a powerful hub of commerce, research and technology.

According to the town’s website, there are some 20 developments labeled as mixed-use that are in ongoing stages of progress, including a large-scale redevelopment of Glen Lennox that has already begun and includes multiple

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IN MANY OF THESE [DEVELOPMENTS], THERE’S OUTDOOR SPACE, A FAMILY FEEL, [AND] REAL LIVABILITY AMONG THE RETAIL EXPERIENCE. –

DWIGHT BASSETT, CHAPEL HILL

ECONOMIC DEVELOPMENT OFFICER

phases, new apartment buildings and green space.

The town’s approach reflects the complex and tangled mathematics of economics, especially in midsized metropolitan areas.

The variables are highly dependent on one another, are rarely easily separated and can sometimes pull in opposite directions. The retail market, for example, depends on population density, which depends on a stable local workforce, which depends on housing prices, which depend on supply, which depends on development.

It can be chaotic.

But, for Dwight Bassett, Chapel Hill’s economic development officer, it’s chaos with purpose.

The caps on office space and the urban growth boundary – a result of a joint agreement among Chapel

Hill, Carrboro and Orange County to protect farmland in the late ’80s – continue to prevent sprawl, Bassett said. But the area also wants sustainable growth, he added, and the caps often prevent homegrown businesses from expanding here.

The mixed-use residences can help temper both the office space and housing shortage, and those residents provide shoppers for the retail stores and restaurants. When designed properly, these shopping districts operate like selfsustaining sources of energy.

They provide nearly everything a resident might need and a unique sense of place.

They also reflect a more fundamental change in retail trends overall. For younger generations of shoppers, the product on the shelf is no longer the priority. It’s all about the experience, Bassett and national analysts say.

People can now buy nearly anything they need online.

But shoppers, Bassett said, are eager for a more sublime customer experience. They want to be pampered, they want something unique. It is a big reason, many analysts say, that the online trend has not yet brought upon the brickand-mortar apocalypse that has long been projected to be just around the corner.

Business

Fifi’s Fine Resale Apparel opened in April in Carrboro’s East Main Square, joining restaurants and the Hampton Inn & Suites.

In essence, shoppers still covet a sense of community.

“In many of these [developments],” Bassett said, “there’s outdoor space, a family feel, [and] real livability among the retail experience.”

This creates a lure not just for the residents there but for shoppers from all over.

Meadowmont, built in 1999

by East West Partners, is a prime example. It has nearly 600,000-square-feet of retail and office space and offers several housing styles, all spread over 435 acres. There are several fitness centers. A dentist. A spa. It even has its own elementary school.

It is, industry analysts say,

the formula for success.

“People who have gotten mixed-use right have invariably been retail developers,” Mark Toro, a managing partner for North American Properties, said last year in a report by the International Council of Shopping Centers (ICSC).

“Understanding the requirement of retailers, restaurateurs and the street-level experience is the absolute key. If you get the street right, everything else takes care of itself.”

Several current economic indicators, like a low unemployment rate and high consumer confidence, are highly favorable for shortterm investments in large-

scale projects nationwide.

Development is booming.

But other metrics show deep concern about the economy’s long-term health, including an increasing trade war with China and strong indications of a looming recession, adding a sense of risk nationally to mixed-use and housing investments, which can take years to build, fill and start producing returns.

Chapel Hill, however, may be for the most part protected from these risks, Bassett said.

“Chapel Hill has a relatively good history for investments,” he said. “That tends to give any new investors in the market confidence to invest

and expect a reasonable return for development.

“If you look at the last downturn [around 2008 to 2010] and the number of housing markets that bottomed out, it took between four to seven years for most homeowners in the Chapel Hill market to feel the value adjustment.”

He added, “That is a much different picture from the majority of cities nationally and shows how insulated our market can be.”

As insulated as it may be, Chapel Hill still remains unsure of how it wants to develop.

“There are a lot of people in Chapel Hill who would rather not see the town grow,” Roger Perry, the founder of East West, told sister publication Durham Magazine in July. They “have used the [somewhat laborious development approval] process in order to retard growth,” he said.

“Durham is more certain about what it will allow and will not allow, than Chapel Hill is,” Perry said.

The difficulty is only a piece of the story, however. Economic development here might be complicated, but it’s strong.

Chapel Hill and Carrboro have “seen positive growth among almost all age and income groups,” a 2017 market analysis by Noell Consulting Group concluded, “and this growth is in line with the

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BUSINESS

county as a whole.”

However, the growth was centered, the report said, in the 25-to-35 and the 55+ age groups, and with households earning $200,000 a year.

The area was especially attractive to “affluent empty-nester[s] and retirees,” suggesting that neighborhoods slightly removed from the fullon UNC vibe gave older residents access to the liveliness, without being overwhelmed by it. Mixeduse developments in town give a comparable proximity and are especially attractive to grad students and recent graduates who likewise want some remove from college-life resonance.

This younger age group is a key demographic shaping the retail market.

At the Whole Foods Market in Village Plaza on a recent weekday, Younger consumers still want a unique and personal shopping the experience model experience, centerpieces of the mixed-use equation, even as online was in full display. The sales continue to reshape the retail market. store bustled with normal grocery activity as people pushed carts up packed one in downtown Durham, the boutique, she said. The aisles. But there was also an chain’s original franchise; one Hampton Inn & Suites has extensive hot bar with several in Raleigh’s Cameron Village; supplied a noticeable portion food counters offering hot and the third, which opened in of her shoppers so far, she ramen, or burgers made to April, in a Carrboro mixed-use said, and there is a parking order. There was a bar where development near the Chapel deck, which is huge. a shopper could grab a stout Hill border.

An easy parking situation on tap, if it weren’t before 10 in The mixed-use model also increases the walkability, the morning. And the shopper provides an innate boost, she she said, and adds to the could sit at the bar with his said, and is a large part of destination experience. coffee and watch “I Dream of what drew her to the spot in “A lot of people want to feel Jeannie” on the flat screen East Main Square. that sense of community,” she above him, as if it were his “Foot traffic is everything for said. “We definitely see that local pub. retail,” she said, “and we have here in Carrboro. People want Consumers want it all, and gotten far more business than to connect with other people. mixed-use developments aim we would have had we been a “In Cameron Village, even to deliver: It’s an equation that stand-alone shop.” though most people do drive benefits the retailers.

The development is small there unless they live there, Lauren Elmore is the owner compared to Meadowmont, once you’re there, you park and operator of three Fifi’s but has key tenants that and walk the whole thing. It Fine Resale Apparel franchises: provide a pipeline to the allows people to walk around

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like they’re in a real neighborhood.”

She added: “People may come in who came here for completely different reasons than visiting a consignment shop. And then they find us by chance because they are just walking down the sidewalk or were staying at the hotel.”

The everything-toeveryone ambition of the mixed-use model, serves as an appropriate choice for an area with differing views on what it wants to look like five, 10, 20 years down the road.

Downtown Chapel Hill and Carrboro have high retail sales potential, according to a recent analysis by Claritas, a market research firm. And though the north and southeast parts of Chapel Hill have considerably less, the report says, mixed-use developments are a good way to bring a destination metric to these other parts of town.

Still, they are no blanket solution.

Retailers are still vulnerable to standard market and seasonal fluctuations. The summer months, for example, can be hard on retail, even with the built-in foot traffic that a mixed-use development affords. But, it’s all part of the cycle, Elmore said. If you have a clear destination, even if you’re unsure of how you want to get there, then things just might work out.

“If the January numbers get you down,” Elmore said, just hold on until spring. “You might see your decline over the winter, but that’s typical.”

“Then,” she added, “you rise back up.” CHM

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BUSINESS

BIZBRIEFS TALENT POOL

renovations on guest rooms, event spaces and common areas. The work is expected to be finished in April 2020, when the hotel will debut as Graduate Chapel Hill, part of the Graduate Hotels collection.

Chapel Hill Community Arts & Culture announced several hires in July: Rachel Bass as an administrative assistant; Erin Jobe as the special events coordinator; and Melissa Bartoletto as the marketing and communications coordinator.

NEW ON THE SCENE

In June, Sandra “Sam” Sather opened a second Dogwood Studio. The second location is in the Balanced Movement Studio building on Weaver Street. Sather opened the original studio three years ago in her Chapel Hill home.

In June, the developer Greystar began construction on Overture Chapel Hill, an independent living facility off Farrington Road for people 55 years and older. The 190-unit development is expected to be completed in fall 2020.

Orange County hired Steven A. Arndt as director of asset management in July. Arndt has more than three decades of experience in facilities management and capital projects, the county said.

Grubb Properties began construction on The Gwendolyn, a 106,000-squarefoot office building at 101 Glen Lennox Dr., in September. It will be the third commercial office building constructed in Chapel Hill in the past nine years, Grubb Properties said. The building will feature covered parking, a cafe, lockers and showers, and a bicycle storage center, among other amenities.

GROWTH AND DEVELOPMENT

The Florida-based real estate firm Ram Realty Advisors began major renovations to University Place in August.

The firm plans to turn the mall inside out by flipping storefronts from interior- to exterior-facing and adding green spaces.

Habitat for Humanity of Orange County filed a conditional zoning application with the Town of Chapel Hill on July 1 to build a mixeduse development off Sunrise

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Road near I-40. The plan for the mixed-income residential community, known as Weavers Grove, calls for 219 units, including 94 townhouse and duplex units, and also a cafe, community center and other amenities.

ABB Inc., a robotics company, made a $39.9 million expansion deal with the state in July to upgrade its equipment and build a 200,000-squarefoot manufacturing facility in Mebane over the next five years. The expansion will bring more than 400 jobs to Orange County, Gov. Roy Cooper said.

MERGERS, ACQUISITIONS, PARTNERSHIPS

Wintergreen Hospitality sold The Franklin Hotel to Adventurous Journeys (AJ) Capital in June for approximately $20.6 million.

The hotel will continue to operate as The Franklin until January 2020 when the new owners expect to begin

In June, Eller Capital Partners purchased The Crest at West End Apartments, a 188unit apartment building in Carrboro off Highway 54, for $19.25 million. The company plans for major renovations and technology upgrades to improve amenities and energy efficiency.

Also in June, the New Yorkbased real estate investment firm Vista Property Group purchased its first property in Chapel Hill, The Courtyard – which houses businesses like Kipos and Vimala’s Curryblossom Cafe as well as the Courtyard Lofts apartments – for almost $11 million.

WHAT AN HONOR

UNC Children’s Hospital was ranked in the top 50 medical centers in the country by U.S. News & World Report across several treatment categories.

The hospital ranked No. 16 in diabetes and endocrinology, No. 16 in pulmonology and No. 23 in orthopedics, among other categories. To create the pediatric rankings, the company gathered clinical data from nearly 200 medical centers through a detailed survey that looked at patient

Business

Want to be in the know in FORECASTING

The Greater Chapel Hill-Carrboro Chamber of Commerce will host “Taking Care of Business” seminars on Sept. 11 and Oct. 2 from 11:30 a.m.-1 p.m. at the Hyatt Place Chapel Hill/Southern Village. Register at carolinachamber.org.

Sign up for email and/or texts from the Town!

Sign Up for NOTIFY ME at

The Chamber also will host “Business After Hours” networking events on Sept. 26 and Oct. 24, from 5:30-7:30 p.m. Admission is free for employees of member firms and $20 for non-members.

RSVP at carolinachamber.org.

The monthly beer, pizza and networking event “Business and Brews,” hosted by the consulting firm Driven Inc., will take place on Sept. 25 and Oct. 30, from 7-8:30 p.m. The location will be posted at businessandbrewsnc.com closer to the events.

safety, infection prevention and adequacy of nurse staffing, among other measures. The rankings come as the hospital faces national scrutiny after news reports cited internal concern about how poorly several patients fared after certain heart surgeries. In June, the hospital announced it was suspending its most complex heart procedures.

CLOSINGS

Caju Salon in Meadowmont Village closed on June 29.

The Lumina, the independent movie theater in Southern Village, was scheduled to close on Sept. 2, but it pushed back

the date until Jan. 15, according to Bryan Properties, which manages the development.

“A group of Southern Village residents are investigating the opportunity of keeping the theater open,” Dixon Pitt, a Bryan Properties project manager, said in a news release.

IN OTHER NEWS

Chapel Hill has the highest residential rent prices in the Triangle, according to a report released in July by Rent Café.

June rents here stood at an average of $1,412, Rent Café said, while Durham was $1,189 and Raleigh was $1,203.

www.ci.carrboro.nc.us/list.aspx

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September/October 2019 • chapelhillmagazine.com • 99

CH APEL HILL CHAMPION

a p lace to call

his own This mason finally has a home in the town he helped build

By M at t Wh ite | P h o to by Jo n ath an Young

H

is name is Nathaniel Lee, but everybody calls him “Pee Wee.” He got the name from his mom, Helen Ruth Lee, who began calling him Pee Wee as a baby, when the family lived just north of Durham in Roxboro. By the time they moved to his grandfather’s sharecropper farm on Hatch Road west of Carrboro

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As a teenager, Pee Wee learned masonry and had a full career in and around Chapel Hill in the trade.

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C HA P EL HILL CHA M P I ON

when Pee Wee was about 5, the name had stuck. Farm life, it turned out, suited him.

“We grew everything,” Pee Wee says. “Tobacco, tomatoes, peas, wheat, watermelon and cantaloupe.”

As a teenager, Pee Wee learned masonry and had a full career in and around Chapel Hill in the trade. As much as any local developer

or politician, Pee Wee spent his career literally building the town, having laid the bricks that make up dozens of apartments, offices and homes that still stand to this day. If you’ve ever walked past the intersection of Henderson and Rosemary streets, right behind the post office downtown, you might have noticed the large retaining wall on the corner. The wall is Pee Wee’s work and holds together two sides of a small grassy knoll, with a large shade tree – the only green space on the block.

In all, Pee Wee spent 27 years helping create the look and feel of Chapel Hill, until one early morning in 1995. Driving to a job at 5 a.m., Pee Wee suffered a stroke.

A Tuscan villa filled with over 7,500 sq. ft. of fine antiques For weeks afterward, he could not speak a treasure trove of unique items for your home or collection. or control basic motor function. And though he would regain speech and basic movement, his years as a mason were over.

“I did a lot of rehab,” Pee Wee says. “I tried to still work, but I couldn’t.”

After the stroke, he says, his medical issues multiplied. “I’ve had double bypass surgery, two heart attacks and a double hernia,” he says. “I got all kinds of heart medicine, fluid pills and pain pills.”

As his health declined, so did his ability to afford housing. In the decades since his final day on the job, he’s faced long periods of homelessness, often sleeping outside near Father-Daughter Team David & Elizabeth Lindquist the buildings he’d helped construct.

“When I was working, I never had a problem finding a place at all,” Pee Wee FROM TO , says.

For years, he was well known around HAS SOMETHING FOR EVERY , downtown, moving in and out of shelters, , AND AT EVERY EVERY spending time walking Franklin Street, sometimes stopping in at Chapel Hill Sportswear. He spent three years living in the woods near Southern Village before moving into a room at Inter-Faith Council for Social Service’s SECU Community House with two roommates earlier this year.

“They’re better than some of the guys I’ve [lived with],” he says. “We talk a little bit; most days we go to sleep around 7:30 or 8 A Family Business Providing Period Antiques p.m.” with Integrity, Service & Value since 1930.

Pee Wee’s handiwork can be found all 1213 E. FRANKLIN ST., CHAPEL HILL | 919.942.3179 over Chapel Hill, but he recently found a WHCHNC@AOL.COM | MONDAY - SATURDAY: 11am - 6pm new home that quite literally has his name on it. In June, Pee Wee moved into one of the first three Pee Wee Homes on the

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C H A P E L HI LL CHAM PI O N

grounds of The Episcopal Church of the Advocate, a congregation headed by the Rev. Lisa Fischbeck, on Merin Road.

“Our congregation was founded in 2003 without land and [a] building,” Lisa says. “We determined that if we ever [acquired] land, it would be used to the benefit of our community and not just our own use.”

To build the homes, the church teamed with local architect Sarah Stehli Howell (who has since moved to Asheville) and nonprofits that work in affordable housing, including the Community Empowerment Fund and Self-Help Credit Union in Durham. A grant from the Town of Chapel Hill covered about half of the project’s cost, while the remainder was provided by Strowd Roses, Inc., entrepreneurial classes at Kenan-Flagler Business School, the Episcopal Diocese of North Carolina and local donations.

The name “Pee Wee Homes” is both a play on the size of the houses, which are slightly more than 300 square feet, and also a reminder that the cost of rent in Chapel Hill has risen so dramatically that Pee Wee now finds himself priced out of basic housing that he may have helped build.

“Pee Wee Lee really exemplifies the person we’re trying to reach,” Lisa says.

“He’s well known in the region, he’s been here a long time, he’s helped to build [Chapel Hill], yet he couldn’t afford to live here.”

When first announced, the project received more than 20 applications for the three homes, Lisa says, with residents selected based on income levels, history of homelessness and access to alternative housing, like local family. Pee Wee has a fixed income of just $750 per month, and his rent will be set at less than 30% of that total, some of which will be deposited in an account that he can one day tap into for emergencies or to help move to another home.

Pee Wee already knows how he’ll spend much of the time near his new home: “Going fishing.”

The Pee Wee Homes are just steps from a 1-acre pond the church has long kept stocked with bass, brim and catfish. “People

catch stuff out there all the time,” Lisa says. “They’ll be able to fish all they want.”

Pee Wee says fishing will be mostly for fun, but he’s got his eyes open for a possible meal. “I throw them back in,” he says. Most of the fish are too small “to be able to cook, but if they are big enough, I will.” CHM

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SPONSORED CONTENT

Meet Louis Tortora, Board of Education Candidate From the classroom to the boardroom, Louis Tortora is known for his proactivity, tenacity and ability to find innovative solutions to complex problems.

He’s co-chaired the School Improvement Team, implemented the Teacher Assistant-to-Teach program, catalyzed numerous fundraising campaigns, created the Tutoring for Learning Fund and volunteers twice a week at Ephesus Elementary.

With proven results, Tortora is eager to roll out these solutions, as well as other innovative partnership ideas, to Chapel Hill-Carrboro City Schools (CHCCS) as a candidate for the Board of Education.

WHY ARE YOU RUNNING FOR THE CHCCS BOARD OF EDUCATION? As a former educator, executive and dad, I know that when something isn’t working, you’ve got to change your approach if you want a better result. It’s time for a new educational paradigm that positions our schools as community hubs where students and community members can receive additional education, social and health services.

HOW WILL SCHOOL HUBS PROVIDE THESE ADDITIONAL RESOURCES? We need to recruit local colleges, businesses and community members to invest in our schools with their services (people), technology and materials, and financial resources.

With more community support we can offer tutoring, after-school care programs, ESL and SAT preparation. Gifted students can benefit from access to advanced courses and hands-on experience with STEM fields.

Beyond academics, these hubs will care for our students holistically—from basic health screenings and counseling to making sure no child goes hungry.

Students’ families also play a large role in their academic success, so we want to offer parents resources that help create a more stable home life, such as GED or financial literacy classes.

With investments from community partners in the form of services, products and funds, we can create ways to reward teachers for achieving advanced degrees and certifications, which will help us recruit and retain high-quality educators, and we can begin to address the significant maintenance needs of our facilities and plan for the future.

WHAT IS THE INCENTIVE FOR BUSINESSES AND COLLEGES TO GET INVOLVED? In the short-term, partnering with schools is an opportunity to provide the academic, social and physical support students need—creating more equity across the board. Over time, using the schools as a hub makes our community a more desirable place to live, improves safety and security, and creates a more educated workforce for companies to hire from.

Community partnerships are the most costeffective way to provide the resources our teachers and students desperately need—and they have an incredible return on investment for every member of the community. ■

SPONSORED CONTENT

HOW THEY LIVE

p ass ion p ro j e ct A couple turned their Estes Hills house into the midcentury home of their dreams

By M o rg an Car ti er Weston P h o to g rap hy by B et h Mann

“I

’ve always loved to save houses,” says

Scott Levitan. An architect by training, Scott

had renovated four properties by the time he and partner Patrick Francisco began looking for homes in Chapel Hill. Past projects included a Second Empire-style house restored to its Victorian-era grandeur and a classic midcentury dwelling updated with modern conveniences.

“So we weren’t afraid of a project,” Scott says.

MA KIN G MOVES The couple was living in Baltimore when Scott was offered the role of president and CEO of the Research Triangle Foundation of North

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Sitting poolside from left to right: Lachlan Rivers, 8, Lucie RosenbergRivard, 18 months, Nora Rosenberg, BenoĂŽt Rivard, Sanchia Spence, Lucy and Alfred Leach, Janelle Hoskins, homeowners Patrick Francisco and Scott Levitan, and Olivia Rivers, 13.

September/October 2019

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H OW THEY LIVE

Carolina, the not-for-profit that manages Research Triangle Park. He was attracted to the job, partly for the chance to make an impact in the area. “Chapel Hill, as well as Raleigh and Durham, are on the cutting edge of creating new possibilities for things like sustainability and transit that will benefit the entire region,” he says.

Since the move was for Scott’s career, Patrick took the lead on researching where in the Triangle they would live. After several trips to scout out the area, he was most drawn to Chapel Hill’s convenience, walkability and charm.

TOP Scott relaxes in his favorite chair with dogs Jensen and Gizmo.

BOTTOM Patrick and Scott collaborated on this artwork in their guest bedroom; Patrick merged and blended the background images in Photoshop, and Scott collaged additional mixed-media on top.

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H OW THEY LIVE

Scott and Patrick’s kitchen has a modern design scheme, but maintains a lovely warmth through accents like these cherry counter-height stools.

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viki pace-smith Your Triangle Real Estate Expert

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please contact viki for a free buyer or seller consultation.

H OW THEY LIVE

Scott and Patrick are close with neighbors like Nora and her daughter, Lucie (pictured here). They love the “small-town college feel” of Chapel Hill.

And so the hunt for their next project began, which brought them to Estes Hills, the neighborhood just off Estes Drive. “[Our home] wasn’t even on our list to look at, but our agent, Ryan Cassidy [of Mallard Realty Group], said ‘I have this one house, and I just want to show it to you, you might like it,’” Scott recalls.

“It had a pool, which Ryan knew we were looking for, but when we drove up, I immediately looked at Scott and told him we didn’t have to go in,” Patrick says. “But we went in and went out into the backyard, and Scott just had a vision of what it could be.”

Scott, an avid landscape gardener, saw potential in the 1959 home, which sits on nearly three-quarters of an acre. “It’s

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H OW THEY LIVE

a beautiful piece of land and [was] a rare opportunity to start a garden in the middle of Chapel Hill,” he says.

And though they purchased their home soon after Scott took the job at RTP, it took 15 months of renovations before they could actually move in. So, to still get a sense for the neighborhood they were moving to, Scott and Patrick lived at the Berkshire Chapel Hill apartments while renovating. “It really helped us get to know the neighborhood, and we were able to walk to Whole Foods Market or the Chapel Hill Public Library, which was great,” Patrick says. “We fell in love with exploring the terrain, paths and streams, finding different ways to get around where roads didn’t connect.”

TOP The large living room is great for entertaining, though Scott and Patrick also love venturing out to town favorites like Lantern, Kitchen, Venable and Elaine’s.

BOTTOM Scott and Patrick’s tie collections have merged and become one in their ample master closet.

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HOW TH E Y L I V E

X Yourself

E PRESS

In the kitchen, Scott slices up croque monsieurs fresh from the oven while Patrick prepares mojitos for the guests.

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www.persiancarpet.com 116

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November 15-17 Download deals and discounts to eat, shop, stay, and play in Carrboro during the three fall festivals, compliments of the Carrboro Business Alliance.

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H OW THEY LIVE

MO DERN IZ ING M ID CENTURY Extensive changes were made to the home’s central wood-burning fireplace to open up the living, kitchen and dining areas. Skylights and a new tin roof added to the indoor/outdoor feel. “The roof sounds so nice in the rain,” Scott says. New coats of paint, inside and out, energy-efficient doors and windows and an upgraded swimming pool were among other big projects. “Now this

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Olivia goes for a cannonball as Lachlan enjoys the hot tub adjacent to the pool.

HOW T HEY LI VE

place is midcentury heaven,” Scott says. “We’ve given it a second life.”

With the renovations complete, Scott and Patrick have settled into life in their new town. On weekends, Scott enjoys getting his hands dirty in the backyard and taking trips to Camellia Forest Nursery. “They have a wonderful selection of plants,” he says, which are vital to the resurgence of bluebirds and hummingbirds in this area.

Franklin Street Realty…Connected to the Community

Colleen Jelley

is connected to the community

Raised daughter in Carrboro and proud grandmother of one Member of Sisters on the Fly – Women’s Outdoor Adventure Group Longtime supporter of youth nonprofit The Monday Life Folk and local art collector 27 year community resident

919.929.7174 • franklinstreetrealty.com • Chapel Hill September/October 2019

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TRIAN G LE PAR ADE O F H O M ES E VENT September 28–29; October 4–6, 11–13, 2019 noon–5pm TriangleParadeofHomes.com Beautiful, newly-constructed homes in all price ranges will be open and available for touring throughout the Triangle — including green certified homes!

SAVE THE DATES

FOR THESE TWO HOME TOUR EVENTS!

April 25–26 and May 2–3, 2020; noon–5pm SpringGreenHomeTour.com Beautiful new homes and remodel projects that have been Green Certified will be open and available for touring throughout the Triangle.

A knowledgeable sales team — often the actual builder — will be available to answer questions. Come, tour and learn how a certified green home can save you money and improve your quality of life!

BUILDERS INTERESTED IN PARTICIPATING IN THE GREEN HOME TOUR: EMAIL JULIE@HBADOC.COM OR CALL 919-493-8899.

The Spring Green Home Tour and the Fall Triangle Parade of Homes are proudly presented by the Home Builders Associations of Durham, Orange & Chatham and Raleigh/Wake Counties

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LEFT Lucy and Alfred Leach take a moment to dip their feet in the pool.

RIGHT The dining room sports a delightful eclectic style, and warm wood tones tie it to the nearby kitchen.

Patrick, a graphic designer, enjoys playing tennis at Chapel Hill Country Club, often with neighbor Alfred Leach. “We love the community here and entertain our neighbors as often as we can or invite them over for a swim,” Patrick says. “A lot of our neighbors have been here a while, and everyone has been excited that we are investing in the neighborhood.”

Scott and Patrick also love to cook at home and spend time with their dogs, Jensen and Gizmo. On evenings out, the pair can be found trying a new restaurant or taking in a show at PlayMakers Repertory Company.

“Everyone is welcome in Chapel Hill, and that really reflects my perspective on life,” Scott says. “There’s less of a precious attitude about things and much more opportunity to express yourself or roll up your sleeves and get involved – and the whole community is willing to do that. That’s really special.” CHM

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CATCH THE FILMS BEFORE THEY CATCH ON OCTOBER 9-13, 2019 FILMFEST919.COM

From: To: Subject: Date: Attachments:

Randi Film Fest Deborah Bottorff Fwd: FIlm Fest 919 Friday, August 2, 2019 2:35:55 PM logo.png WCHL-color-RGB.png

The logo’s that need to be included: Chapel Hill Magazine, WCHL, Silverspot

Randi Emerman Founder/Executive Director FILM FEST 919 Office: 919-441-1685 Mobile: 561-414-3886 randi@filmfest919.com

Begin forwarded message: From: Lizzie Jones <lizzie@chapelhillmagazine.com> Subject: Re: FIlm Fest 919 Date: July 25, 2019 at 2:01:46 PM EDT To: Ellen Shannon <ellenshannon@chapelhillmagazine.com> Cc: Randi Film Fest <randi@filmfest919.com>, Dan Shannon <danshannon@durhammag.com> Hi Randi!

Here are the requested specs and deadline for Chapel Hill September/October. The 1/2 page horizontal is 7.5” x 4.5475” CMYK; no spot colors and a high-quality PDF is preferred. I would like to have the final approved creative by Thursday, August 1, if you decide that you will need an additional day or 2, please just let me know.

I am happy to help if you have any additional questions or concerns.

Have a great day!

Lizzie Jones Chapel Hill Magazine | Durham Magazine | Chatham Magazine Office: 919.933.1551 lizzie@chapelhillmagazine.com

On Jul 25, 2019, at 12:27 PM, Ellen Shannon <ellenshannon@chapelhillmagazine.com> wrote: Hi Randi, Great, I’m copying our production guru, Lizzie Jones, for specs and deadline. We are pretty much at deadline now for the CH September/October issue (also it’s the annual arts issue), but can still take the material for awhile. Lizzie will work that out with you.

Also, Randi, as a sponsor, we’ll do social media promotion for you on our accounts - but I need you to feed me some details as you have them. The better the content, the better the social media…..you know the drill. I’ll also make sure that it is on any calendars we publish, etc. - but you can add it to our web calendar yourself.

I’m excited! I loved the FilmFest last year…..brilliant job!

Ellen P.S. I need to set FilmFest up in our database as a sponsor. Can you send me your official snail mail address, and best phone number to contact you? Thanks.

Ellen Shannon

September/October 2019

Chatham Magazine Chapel Hill Magazine Durham Magazine (c) 919-923-6003

chapelhillmagazine.com <sigs.jpg>

On Jul 24, 2019, at 4:08 PM, Randi Film Fest <randi@filmfest919.com> wrote:

That’s great Ellen thanks. Would be great to have an ad in this issue. Can I get specs and deadline.

Working on the program now and once again we’ll have 5-days of great film for you to enjoy.

See you soon.

Randi

Randi Emerman Founder/Executive Director FILM FEST 919 Office: 919-441-1685 Mobile: 561-414-3886 randi@filmfest919.com

On Jul 24, 2019, at 3:16 PM, Ellen Shannon <ellenshannon@chapelhillmagazine.com> wrote: We would love to be a sponsor, Randi. We usually run a 1/2 page horizontal ad in exchange for a sponsorship for most events….but I’m open to your suggestions. We just need to decide quickly because our September/October issue will close soon.

Let me know! Hope to see you soon, Ellen Ellen Shannon Chatham Magazine Chapel Hill Magazine Durham Magazine (c) 919-923-6003

<sigs.jpg> On Jul 23, 2019, at 9:49 AM, Randi Film Fest <randi@filmfest919.com> wrote: Hi there, We are gearing up and the program is being to take shape. Just hoping you all could support us as a media sponsor once again. It means so much to have you all involved.

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H OW THEY LIVE

REAL ESTATE GALLERY

HOMES | CONDOS | APARTMENTS

IN EVERY ISSUE

Franklin Street Realty…Connected to the Community

Eric White magazine

Real Estate Gallery Homes • Condos • Apartments

is connected to the community

Born and raised in Chapel Hill Volunteer basketball coach Founder of local children’s Franklin non-profit: SKJAJA Fund Street

Realty

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NO ONE KNOWS THE

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BEST AGENTS IN CHAPEL HILL

Showcasing Realtors, Builders & Leasing Agents For advertising information, call 919.933.1551 or email advertising@chapelhillmagazine.com 122

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GOVERNORS CLUB

Realty

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RESIDENTIAL REAL ESTATE 311 W. Rosemary Street • Chapel Hill, NC 27516 919.933.8500 • 800.382.0673 • tonyhall@tonyhallassociates.com September/October 2019 chapelhillmagazine.com www.tonyhallassociates.com

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H OW THEY LIVE

REAL ESTATE GALLERY

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HOW T HEY LI VE

HOMES | CONDOS | APARTMENTS

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H OW THEY LIVE

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ENGAGEM ENT

Archambault & Barclay

BY ROBERT EIG EN R AU C H PHOTOGRA P HY BY DAV E TOR O DAVETOROP HOTOG R A P HY.COM

B

arclay Excavating owner and Chapel Hill native Shane Barclay met Brooke Archambault nearly a decade ago at The Station in Carrboro. Brooke, a N.C. State grad and a real estate agent for Keller Williams United Realty, and

Shane were “together for many moons,” yet the couple never felt the need to rush into marriage.

But on March 17, 2018, the pair went on a hike with Cam, Brooke’s son, near Gold Mine Loop. During the hike, Shane and Cam stopped to pan for gold, one of Shane’s favorite activities. While Brooke took in the surroundings, Shane exclaimed that he found something while searching through the murky water: an engagement ring. He quickly proposed, and truly struck gold when Brooke said, “Yes.” Brooke says she appreciated Shane’s creativity, and it meant even more that Cam was with them for the occasion.

Brooke and Shane will celebrate with friends and family at a backyard wedding in Hillsborough on Oct. 12, 2019, with music from Mix Tape Grab Bag. The couple will live in Pittsboro. CHM

– SUN, NOV. 3 – DOWNTOWN DURHAM @ DPAC – tickets on sale now!

30 restaurants

30 wineries

live music

sipandsavornc.com

September/October 2019

chapelhillmagazine.com

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W EDDING

Blake & Curran

BY JESSICA STRI N G ER PHOTOGRAP HY BY A L EXA N D R EA L ASSITER, A-AW ED D I N G S.COM

O

ur whole story begins with Chapel Hill,” says Joel Curran, the vice chancellor of communications at UNC. Technically, he and Shelley Blake were in Colorado when they hit it off, but they were a part of a Chapel Hill delegation during a 2016 trip with The Greater Chapel Hill-Carrboro Chamber of Commerce. The group toured Denver facilities and saw the city’s bus rapid transit and light rail systems, something Shelley, as then-general counsel of GoTriangle, was eager to see. (She’s now GoTriangle’s interim president and CEO.) Other trip participants encouraged them to work together, and they spent a lot of time talking UNC and transit.

The next fall, the pair started dating, and Joel, a UNC alum, invited Shelley to football games and meals at some of his favorite spots. “One of the first challenges she had was to expand her wardrobe with more blue,” Joel jokes. “It was fun to see her fall in love with the place the same way I had.”

Soon they decided to spend the rest of their lives together, so Joel coordinated with his daughters, Kelsey and Addison, and Shelley’s daughters, Mackenzie and Savannah, for a proposal in Wrightsville Beach.

The May 4, 2019, wedding in Raleigh, Shelley’s hometown, was an intimate affair with just immediate family present. Laura Hayes Morgan, Joel’s former UNC colleague who used to be in charge of university events, planned the rest of the evening with plenty of food and fun for the guests who joined the newly married couple. There was one major Tar Heel touch – Joel and Shelley say their daughters surprised them by wearing Carolina blue dresses on the big day. CHM 128

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