OUR PICKS FOR

FALL FASHION 46

NINE FOOD EVENTS

TO ATTEND 27

CAN’T-MISS CONCERTS

AND FESTIVALS 40

CHAPELHILL CHAPEL HILL • CARRBORO • HILLSBOROUGH • ORANGE COUNTY

SEPTEMBER/OCTOBER 2017 CHAPELHILLMAGAZINE.COM

TH ANNU 8 E AL TH

Foodie Issue LE T’S

TACO ’B OU T I T page 96

SLOW-ROASTED Carrburritos’ carnitas tacos have been a town favorite for two decades

Chapel Hill as you’ve never seen it

WESTFALLWOW! Custom homes from the $650s

Arthur Rutenberg Homes

v Äv Ä

PHOTOS: JUSTIN WATT AND NC DIVISION OF PARKS & RECREATION

ICG Homes

There’s a lot of “wow factor” at Westfall in Chapel Hill. First there’s the unbelievable location, just 9 miles from Franklin Street and only 3 miles from Jordan Lake. Then there are the spectacular panoramic views and vistas of the whole Triangle. The setting itself is beautiful with rolling topography, preserved open space, and greenways and walking trails throughout. There are neighborhood amenities for every lifestyle including a resort-style pool and cabana, turf sports field, and kids’ playground. Then there are the homes—exquisite custom residences situated on homesites large enough for your family to enjoy. Visit today and discover your “Westfall wow” now! Chapel Hill address | Chatham County taxes

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For information visit WestfallChapelHill.com or call 919-525-3889. Westfall sales office open daily at 41 Beech Slope Court, Chapel Hill. From I-40/NC-54/US-64 take US 15-501 then east on Lystra Road to right turn on Westfall Way. Sales by ColdwellBanker HPWBuilderServices.

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

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

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

CHAPELHILL    

September/October 2017 chapelhillmagazine.com PUBLISHER

Ellen Shannon EXECUTIVE EDITOR

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

Kevin Brown ART DIRECTOR

Sarah Arneson EXECUTIVE EDITOR, DURHAM MAGAZINE

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

Laura Zolman Kirk S TA F F P H O T O G R A P H E R

Briana Brough GRAPHIC DESIGNERS

Christy Wright and Jean Carlos Rosario-Montalvo INTERNS

Lora Griffiths, Tia Nanjappan, Zoe Pharo and Lauren Wilkinson CONTRIBUTORS

Amanda Abrams, Jennifer Brookland, Courtney Dennis, Rachel Greene, James Stefiuk and Morgan Cartier Weston ADVERTISING

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

Dan Shannon President/Editorial Director Ellen Shannon COO Rory Kelly Gillis Managing Partner & Senior VP Thorne Daubenspeck Director of Sponsorships Chelsea Mars Creative Strategist Amy Bell Business Manager Caroline Kornegay Administrative and Production Assistant Elitegroup Distribution Chapel Hill Magazine is published 8 times per year by Shannon Media, Inc. 1777 Fordham Blvd., Suite 105, Chapel Hill, NC 27514 tel 919.933.1551 fax 919.933.1557 Subscriptions $38 for 2 years – subscribe at chapelhillmagazine.com

| 2014 BEST REGIONAL MAGAZINE (CONSUMER)

chapelhillmagazine.com September/October 2017

SEPT/OCT C H A P E L H I L L M A G A Z I N E . C O M

V O L U M E

THE FOODIE ISSUE 27

78 Master Chefs Junior Local kids passionate about food

96 Let’s Taco ‘Bout It Some of our favorite tacos around town

N U M B E R

Letter from the Executive Editor

Noted

32 Books John Claude Bemis’ “Lord of Monsters”

34 First Person John Cappelletti of Capp’s Pizzeria 114 Taste Find our area’s best restaurants

106 Nourish Three do-gooding, food-focused organizations

125 Engagement Sarah Mixter and Brian Gribbon

110 Bowled Over The Purple Bowl brings acai bowls to Franklin Street

126

112 Doggone Good Kate Sayre shares a pup-pleasing recipe

IN EVERY ISSUE

9 Foodie Events Not to Miss

88 Down on the Farm Home-grown ingredients shine in Jamie DeMent’s new book

1 2

Weddings Margaret Petersen and John Wolf; Stephen Rayfield and Jared “Jay” Bates; Julia Smith and Carl Fox

PEOPLE & PLACES

FEATURES

40 Fall for the Arts Can’t-miss events, festivals, plays, exhibits and more

14 Orange County Rape Crisis Center’s Cupcakes and Cocktails

46 Fall Fashion We shopped local to find what’s hot this season

18 PlayMakers Repertory Company’s “Bye Bye Birdie”

Anything But Cookie Cutter The Eberts customized their Westwood home to make it their own

Chapel Hill Magazine’s Women of Achievement Lunch

Fourth of July at Kenan Memorial Stadium

20 Buddy Benches dedication

106

Chapel Hill Public Library’s The Circulator

22 Triangle Bikeworks Trail of Tears trip

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

Are you in need of oral surgery? If your dentist has recommended oral surgery, whether it’s to remove one or more

Meet Dr. David Lee Hill, Jr.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

L E T T E R

F R O M

T H E

E X E C U T I V E

E D I T O R

MY DELICIOUS SUMMER

IN HONOR OF OUR JOINT MILESTONE BIRTHDAY this summer, my best friend, Josalyn, and I traveled to Mexico City. Between visiting museums and UNESCO World Heritage Sites, we checked out the coolest food hall – Mercado Roma – where we could (and did) eat everything from patatas bravas to paletas. (I’m so excited that we’ll soon have our own, Blue Dogwood Public Market, here in town with chocolate, Italian baked goods and tamales all under the same roof.) We chased after local specialties from pulque, a fermented milky alcoholic beverage, to the ubiquitous street tacos. We treated ourselves to dinner at one of the world’s best restaurants, Pujol, a meal that reminded me of Fearrington House Restaurant in its attention to detail and creativity. All in all, a delicious trip. It was then fitting that I returned to work on our eighth annual Foodie Issue that’s chockful of stories about tacos, budding foodies and a new cookbook. Then the next day, I left for Iceland for our first family vacation in years. Somewhere over the Atlantic on my flight home from the Nordic nation, I had a pang for Acme’s tomato plate. I had bought a food magazine called “Gestgjafinn” to look at since I could only understand the obvious words like hummus and limoncello. As I flipped through the pages, the juicy tomatoes on skewers and served bruschetta-style caught my eye. I knew I had missed Acme’s annual tomato festival and for a second, I was regretful. Of course, if I had stayed home, I wouldn’t have fallen in love with an Icelandic white ale or had the best French onion soup of my life. Like kid chef Gill Corbett on page 86, who spent the summer in South Korea taking cooking lessons and visiting markets, my travels made me appreciate home even more and expanded my horizons. (Though I wasn’t brave enough to try shark. When something is described as having a smell “reminiscent of rotten cheese mixed with ammonia,” it’s a hard pass.) If you need me, I’ll be staying put for a while, enjoying as many peaches and tomatoes as I can and stretching out the last weeks of summer. CHM

JESSICA STRINGER @jessstringer

chapelhillmagazine.com September/October 2017

jessica@chapelhillmagazine.com

North Hills 919.881.8247 The Streets at Southpoint 919.281.8407 www.finks.com

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WHAT WE’VE HEARD AROUND TOWN …

GOOD WORK

The volunteer-run nonprofit Chapel Hill Breast Cancer Foundation celebrates its 20th anniversary this year with a fundraising dinner and charity golf tournament September 24-25 in Durham. The partnership between Chatham County Literacy Council and Carolina Meadows retirement community staff and residents helped six current and former Carolina Meadows staff including Rosario Yruegas become U.S. citizens. Pictured below are the other five – Maribel Ruiz, Dinora Cantarero, Sara Salgado, Carmen Hernandez and Wendy Lissette Rivas Oporto – with Gustavo Maroni, one of their tutors.

Satterfield (new assistant principal at Carrboro High) as Phillips Middle principal.

ARRICA DUBOSE

BEVERLY RUDOLPH

THE CHCCS SHUFFLE

The new school year means new positions for many at Chapel HillCarrboro City Schools

(CHCCS). Drew Ware replaces Tomeka Ward-

DREW WARE

chapelhillmagazine.com September/October 2017

English/language arts for grades 7-12 and social studies.

Arrica DuBose replaces

Dr. Elaine Watson-Grant is the district’s new

Marny Ruben as

director of elementary education. David Bouldin transfers from Chatham County Schools to become the exceptional children’s compliance and educational programs coordinator.

principal of Seawell Elementary. Marny is replacing retiree Nancy Yoder as principal of the UNC Hospital School, while LaVerne Mattocks, formerly principal at Carrboro High, is the district’s new executive director of secondary schools and student services. Beverly Rudolph takes the helm as Carrboro High’s principal.

Assistant principal Karen Galassi-Ferrer moves from Morris Grove Elementary (where Michael Brown is the new assistant principal) to Frank Porter Graham Bilingue Elementary, where she replaces Jose Nambo, who is returning to teaching fifth-graders. New to the school system is Chassity Coston, who replaces Melda Dunn as assistant principal at McDougle Middle. Christy Stanley becomes the district’s director of secondary instruction, leaving behind her post as district coordinator of

WHAT AN HONOR Town of Chapel Hill arts project

“UNBOUND” by Erik Carlson – a permanent installation at the Chapel Hill Public Library – was

recognized for its innovation, talent and public involvement by Americans for the Arts as one of just 49 winners nationwide. Hamilton Point has been named one

of the 2017 Financial Times 300 Top Registered Investment Advisers (RIAs), which recognizes independent firms from across the United States, for the second consecutive year. Amy Franks, school community relations

coordinator for Orange County Schools, was awarded the Golden Star Award by the North Carolina Cooperative Extension

IN THE NEWS Maple View Farm Ice Cream was featured

on the website Best Things North Carolina as one of “The 10 Best Ice Cream Parlors” in the state. Hunter Lewis, editor of Cooking Light

magazine, Chapel Hill native and UNC alumnus, is also the new editor in chief of Food & Wine magazine.

PHOTO COURTESY OF UNIVERSITY OF NORTH CAROLINA AT CHAPEL HILL

IN MEMORIAM UNC Chancellor Emeritus Paul Hardin III passed away in July after a battle with ALS at the age of 86. He was chancellor from 1988-1995, serving during UNC’s bicentennial observance. in June for her outstanding contribution to county programs.

The National Bobblehead Hall of Fame and Museum in Milwaukee unveiled a limited-edition North Carolina Tar Heels bobblehead to commemorate the UNC men’s basketball 2017 national championship win. ON THE MOVE Janice Kalin has been

named director of development of Habitat for Humanity of Orange County. She

John Geis, 86,

took the 2017 National Senior Games in Birmingham, Alabama, by a storm – winning two gold medals, one silver medal and one bronze medal. He resides at Carolina Meadows and decided to get back into swimming after a 62-year break. (He wrote about his fitness journey last year in a past issue of our magazine.) To make it to nationals, he first conquered Chatham County Senior Games and the North Carolina Senior Games Championship in Raleigh.

succeeds Jennifer Player, who has transitioned into the associate executive director position at the local Habitat affiliate. Darrell Fulford is the new principal at St. Thomas More Catholic School. He is

originally from Tampa and most recently served as principal at Our Lady of Lourdes Catholic School in Dunedin, Florida.

member for field hockey, announced her retirement from the USWNT in July. Michelle attended Ephesus Elementary School, Phillips Middle School and East Chapel Hill High School, where she led the Wildcats to four state championships. She plans to coach field hockey in North Carolina.

BUSINESS BRIEFS

Like Uber for kids, app GoKart – created by mother of three Stacy Shannon – offers a rideshare service for kids in Chapel Hill and Durham, ages 6 to 16. GoKart was recently accepted in the Launch Chapel Hill accelerator program. Just in time for the start of the new school year, Target on Franklin Street opened in July, boasting a Starbucks and CVS Pharmacy. The shopping center including O2 Fitness, Monterrey Mexican Restaurant and Market Street Coffeehouse on South Elliott Road has been rebranded as Elliott Square and is undergoing a renovation that is scheduled to be completed by 2018. Fresh Coat of Chapel Hill, a new

Michelle Kasold, a Chapel Hill native and

U.S. Women’s National Team (USWNT)

professional painting business, has been launched by Nolan Williams. The company September/October 2017 chapelhillmagazine.com

N O T E D

CLAPS FOR CARRBORO

is equipped to do both commercial and residential painting, as well as both exterior and interior jobs.

Carrboro and Hillsborough were featured on the Travel Through Life blog article by Duke Stewart as two of “The Best Small Towns in North Carolina Research Triangle.” The Wooden Nickel Pub in Hillsborough, Weaver Street Market, Gray Squirrel Coffee Company and Hillsborough BBQ Company are all featured in the line-up.

Women in Sports and Events (WISE), a nationwide resource for women in the business of sports and events, has a new Greater Raleigh chapter that includes Dr. Deborah Stroman (left), the director of the Center of Sport Business at the

Kitty Pope, 12, a seventh-grader at

McDougle Middle School, attended the highly selective 2017 Junior National Young Leaders Conference in Washington, D.C. in June. Originally from Lymm, England, Kitty moved to Chapel Hill two years ago.

Frank Hawkins Kenan Institute of Private Enterprise, as co-president. In June at the

launch event, speakers such as Jenny Levy (second from left), the two-time National Coach of the Year for UNC’s women’s lacrosse team led panel discussions for members like Kris Pierce (second from right) and Elizabeth Lindsey (right).

Carrboro Police Department’s Lt. Doug Strowd retired after 24 years of service to

the town. Carrboro High School rising sophomore

PHOTO BY HEATHER JOHNSON PHOTOGRAPHY

chapelhillmagazine.com September/October 2017

Paw La La was named a 2017 Curtis

Anna K. MacDonald, the previous

Scholar by the international organization Global Citizen, whose mission is to end extreme poverty. Paw traveled to South Africa for ten days over the summer and will attend a major rock concert in New York City in September as part of the yearlong mentorship program, providing her with opportunities to connect with other winners and expand her knowledge of human rights.

development manager for the Center for Child & Family Health in Durham, moved to the Inter-Faith Council for Social Service in Carrboro in August to take on the director of development position. Carrboro Police Department’s James Walker has been promoted to lieutenant status, and Trey Kennedy to sergeant status. CHM

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WONDER WOMEN PHOTOGRAPHY BY TIA NANJAPPAN

Chapel Hill Magazine and Durham Magazine honored the 2017 Women of

Achievement at The Carolina Inn in June. After guests, including dozens of past honorees, enjoyed wine and hors dâ€™oeuvres, lunch was served as the magazinesâ€™ publishers Ellen Shannon and Rory Kelly Gillis recognized the Women of Achievement. The event was made possible by The Carolina Inn, Johnson Lexus, PlayMakers Repertory Company, Constellation Brands, Ninth Street Flowers and Aesthetic Solutions. CHM 12

chapelhillmagazine.com September/October 2017

1 Sara Stephens

4 Kathy Williams

and Brenda Stephens.

and Lynden Harris.

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5 Allison Worthy

and Robin Whitsell.

and Sue Ann Glower.

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Culin and Tandem co-owner and general manager Emma Sabouh.

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chapelhillmagazine.com September/October 2017

The Orange County Rape Crisis Center (OCRCC) held a cupcake-centered fundraising event at Tandem in June, raising over $15,000 for their prevention and response programs. Pat Cohen played live music, while over 150 guests enjoyed drinks, socialized and tasted entries for the cupcake contest. Judges included Paola de Maayer, pastry sous chef and cake designer at Fearrington House Restaurant, and Melanie Wilson, past winner of two OCRCC cupcake awards, among others. In the end, Allison Hulchanski’s Irish Car Bomb cupcake came out on top. CHM

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P E O P L E

P L A C E S

1 Benjamin Bastian-Itano, 3, Kevin Bastian, Michelle Itano, and Naomi Bastian-Itano (in stroller).

2 Holden Bullock,

2, and Michael Bullock.

3 Jaslyn Piggott, Kristina Redd and Andrew Williams.

4 John and Lynn Osswald, handing out glow necklaces with Grace Church.

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chapelhillmagazine.com September/October 2017

Lauren McClerkin Owner of Chapel Hill PIlates and Founder of 100s to Happiness™ Pilates App

FANTASTIC FIREWORKS PHOTOGRAPHY BY ZOE PHARO

A huge crowd flocked to Kenan Memorial Stadium to watch the Town of Chapel Hill’s annual fireworks display light up the sky on the Fourth of July. Attendees enjoyed a number of fun activities before the show, including a watermelon-eating contest, face painting, a juggling Uncle Sam on stilts, a “Chapel Hill Pride” photo contest, a live performance by Radio Jacks and many delicious food options. CHM

A real estate company is like a home. The great ones have a strong foundation. There are certain perks that come with carrying the name Berkshire Hathaway HomeServices — one of the most admired names in business. Chief among them is offering home buyers and sellers the tools, resources, and support they need during one of the most important transactions of their lifetime. Of course, all of this comes by way of our team of more than 800 skilled professionals and their intimate understanding of the markets we serve. Our strength and integrity are the building blocks for your future.

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September/October 2017 chapelhillmagazine.com

P E O P L E

P L A C E S

1 Carrboro High’s Thomas Cassidy as Mr. Harry MacAfee and Chapel Hill High’s Trey Purves as Randolph MacAfee.

2 Aria Margulies of Carrboro High and Max Epps.

3 East Chapel Hill High students Ben Alexander and Jessie Gleason. Where Art, Science & Technology Meet

Come Experience the Gentle Side of Dentistry Preventive, Restorative & Cosmetic Dentistry Drs. Mandy Ghaffarpour, Scott Hardin and Steven Hart have over 65 years of combined experience in Cosmetic and Restorative Dentistry. Patients are offered a progressive approach and cutting edge technology in order to achieve comprehensive oral health and a great smile. Relaxed and personal, Studio G Aesthetic & Family Dentistry is the area’s go to practice for high quality dental care. 104 N. Elliott Rd, Chapel Hill, NC 27514 919.942.7163 | www.StudioGDentist.com DRS. GHAFFARPOUR AND HART ARE PANKEY AFFILIATED DENTISTS

chapelhillmagazine.com September/October 2017

SING YOUR HEART OUT PHOTOGRAPHY BY HUTH PHOTO

The high school students of PlayMakers Repertory Company’s annual Summer Youth Conservatory, many from Chapel Hill-Carrboro City Schools, put on a production of “Bye Bye Birdie,” directed by New York-based writer and director Michael Perlman, at the end of July. CHM

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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September/October 2017 chapelhillmagazine.com

P E O P L E

P L A C E S

A HUGE HEART The family, friends and teachers of Dhillon Shah, a beloved Montessori Community School student who would have graduated this year, gathered at a ceremony in June to dedicate special “Buddy Benches” on the school playground. Dhillon was born with a severe congenital heart defect and passed away two years ago at 12 years old. The benches are meant to be a refuge for any student who needs someone to play with and are a perfect tribute to the outgoing Dhillon who always looked out for his classmates and kept them laughing. CHM

chapelhillmagazine.com September/October 2017

1 Samantha Cohan, 13, Esma McDonald, 4, Rob McDonald, Serena Shah, Beverly Foster, Elias McDonald, 8, Suzie Havens and Rima Izem.

2 Deborah Shah, Kelly Adler and Lisa Brown.

P E O P L E

P L A C E S

A NOVEL IDEA

1 Town council members Michael Parker and Ed Harrison with CHPL assistant director Meeghan Rosen at the ribbon cutting at the Chapel Hill Farmers’ Market.

PHOTOGRAPHY BY DANIEL SILER

The Chapel Hill Public Library (CHPL) has gone mobile! The Circulator made its debut at Movies Under the Stars this summer as the first stop to bring books and even crafts, costumes and games to the public. CHPL director Susan Brown says, “On any given day we might take cookbooks to the farmers market or STEAM programs and storytimes to schools and neighborhoods or graphic novels and games to a Comic Con.” The vehicle has bookshelves, a book return and even solar panels on the roof – look for it around town. CHM

2 Kids check out The Circulator’s offerings before Movies Under the Stars.

3rd Annual

Hosted by:

www.tokensofcare.org

September/October 2017 chapelhillmagazine.com

P E O P L E

P L A C E S

TRAIL OF TIRES A group of past and present Triangle Bikeworks students biked 672 miles (climbing 18,753 feet) this summer, conquering the dogs of Tennessee, the hills of Missouri and the heat of Arkansas to end their journey of the Trail of Tears steeped in the history of the Cherokee, Choctaw, Creek and Seminole Nation by the time they reached Tahlequah, Oklahoma. CHM

1 Abeo Hicks, Itzayana Salazar-Martinez, Jeimy Salazar-Martinez, Joanna Martinez, Kevin Hicks, Tod Andrews, Micco Guthrie, Shi-Shi Bright, Sarmuna Wei, Hans Khatri and Niko Strauss.

2 The group takes a break on Route 66 with board member Lisa Nelson.

UNPLUG

RECONNECT

THINK THEATRE

NORTH CAROLINAâ€™S PREMIERE PROFESSIONAL THEATRE COMPANY CENTER FOR DRAMATIC ART, CHAPEL HILL

Photo of Tristan Parks by HuthPhoto.

www.playmakersrep.org 22

chapelhillmagazine.com September/October 2017

Make an entrance with Garden Gate

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November 10-11, 2017 November 10: VIP Night 5-9 PM

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Sip + Savor

OCT. 15, VIP EXPERIENCE, 3:30 P.M. ; GENERAL ADMISSION, 4 P.M. sipandsavornc.com

EVENTS

NOT TO MISS

Premiering this October at Durham Performing Arts Center, Sip + Savor brings together the producers of two of the Triangle’s largest food fests – TASTE the Event and the Bull City Food & Beer Experience.

dish. A portion of the proceeds go to nonprofit Keep Durham Beautiful. Tickets: $75-125.

Hillsborough Hog Day SEPT. 15-16 hogday.org

Don’t miss this two-day festival in its 35th year hosted at Hillsborough’s River Park, including live music, handmade jewelry, contests, games and – of course – barbecue. Free admission

Curds & Crafts Festival PHOTO BY BRIANA BROUGH

9 Foodie

This wine and food experience takes over Durham Performing Arts Center’s three floors with North Carolina’s finest restaurants and culinary talents like Jujube’s Charlie Deal, Crossroads Chapel Hill’s Brandon Sharp and Acme’s Kevin Callaghan. Become a connoisseur with the help of sommeliers, sample wine from around the globe and learn why a certain wine pairs well with a particular

SEPT. 17, 1 P.M. & 4 P.M. weaverstreetmarket.com

Expect all-you-can-eat artisanal cheese paired with the perfect craft beer at Weaver Street Market’s third annual festival at The Cloth Mill at Eno River celebrating southern cheesemakers, North Carolina craft brewers and Pittsboro’s Rural Advancement Foundation International – proceeds from ticket sales benefit that organization. Tickets: $35.

Porkapalooza

SEPT. 22, 6:30 P.M. rootcellarchapelhill.com

Celebrate all things pork at The Root Cellar’s 6th annual event. From country-fried to country ham and everything in between, this evening will be sure to invigorate your taste buds. Tickets: $50-$55.

By Tia Nanjappan September/October 2017 chapelhillmagazine.com

E V E N T S

yellow and green glory. Tickets: $30; children ages 7-12: $5; children 6 and under: free.

Pepperfest SEPT. 24, 3 P.M. pepperfestnc.org

Support local farmers at Abundance NC’s 10th annual Pepperfest at The Great Meadow Park at Briar Chapel. Sample a wide variety of pepper-centric dishes and beverages, celebrating the beauty of peppers in their red,

From Seed to Table OCT. 1, 2 P.M. ncbg.unc.edu

North Carolina Botanical Garden plays host to Crook’s Corner chef Bill Smith and gardener Betsey Elliot as they walk

Beautiful 1912 Bungalow

you through heirloom seed selection, the growing process and how Bill utilizes these vegetables on Crook’s menu. Cooking demonstrations and a tasting are included. Tickets: $20-$22.

TABLE’s Empty Bowls OCT. 15, 3:30 P.M. tablenc.org

TABLE, a nonprofit organization dedicated to feeding local hungry kids, hosts its annual fundraising dinner again this year at Carrboro’s Weaver Street Market, featuring live music and a hearty meal of soup, bread and dessert. Guests who purchase a $30 ticket will also take home a locally made pottery bowl. Tickets: $15-$50.

TerraVita’s Grand Tasting on the Green OCT. 21, 1 P.M. terravitafest.com

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chapelhillmagazine.com September/October 2017

Featuring more than 40 chefs and artisans from across the state and over 80 sustainably produced beverages, this event at The Village Green at Southern Village closes out TerraVita Food & Drink Festival for the eighth year in a row. Tickets: $65-80.

A Tasteful Affair NOV. 5, 5 P.M. rmh-chapelhill.org

The 27th annual A Tasteful Affair will be held at The Blue Zone at Kenan Stadium. Enjoy bites and sips from 26 of the Triangle’s best restaurants and bid at the silent auction, all to benefit the Ronald McDonald House of Chapel Hill. Tickets: $50-100. CHM

Fall Events on the Green 15-501 South, Chapel Hill • southernvillage.com

Super Cooper’s 7th Annual Rockin’ Run/Family Fest on Village Green Saturday, September 16 / 1-8 pm

COOP

New for! 2017

Fun and Fundraiser featuring The Nomads band 3 - 6 pm | Sunday, October 8

Paperhand Puppet Intervention 2 - 5 pm | Sunday, October 29

FREE! Donations accepted to support children who are deaf or hard of hearing in learning to listen and speak.

Triangle VegFest Monthly Market 1 - 4 pm | October 22 trianglevegfest.org

5 - 8 pm | Wednesdays through September 13

Carolina Brewery Beer Van at all VegFest events

Dates subject to change

Interactive 45 minute show for all ages featuring favorite creatures and characters. Performance followed by Halloween Costume Parade around Market Street.

Movies on Market September 2 Spiderman Homecoming

3 - 7 pm | Saturday, September 30 East Chapel Hill Rotary Club Chili Cook-Off Chili samples from 20-25 teams on the Village Green Carolina Brewery on site Live Music Taste Ticket $10 with all proceeds going to various community efforts. PAWSFEST RUN/WALK AND FESTIVAL Saturday, November 11 11 am-2 pm on the Village Green

Grand Tasting on The Green Saturday, October 21 terravitafest.com

ANNUAL HOLIDAY TREE LIGHTING ON MARKET @SOUTHERNVILLAGE

Monday, December 11 | 5:30 pm on the Village Green

featuring the Mary Scroggs Elementary School Chorus

Buy Honeycutt Christmas Trees Nov. 19-Dec. 31

September 9 War of the Planet of the Apes September 16 Sound of Music Admission is FREE for movies in green type, and $5.00 per person to all others. All movies subject to change and weather related events.

Saturday Morning Holiday Movie Series November 25 The Santa Clause* December 2 It’s A Wonderful Life December 9 How The Grinch Stole Christmas December 16 A Christmas Story

Holiday

December 23 Home Alone All movies will be held indoors inside The Lumina Theater. Admission per ticket will be $5.00. All movies will begin at 10:00 a.m. *Pricing subject to change. Admission TBD.

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B O O K S

PULLING THE STRINGS A life spent learning and teaching in North Carolina inspired new worlds for young readers to explore

aised in a one-stoplight county been a second trilogy called “Out of Abaton,” near the North Carolina coast, which began with “The Wooden Prince” in 2016. John Claude Bemis often sought The second book, “Lord of Monsters,” was adventure in both fairy tales and the published in June, and its fictional land of Abaton swampy lands near his home. “Growing up in a is at once familiar and completely unexpected. rural place, I had to entertain myself a lot,” he Protagonist Pinocchio, a more complex version says. “I loved being outdoors and devoured books, of the classic puppet, navigates stewardship of especially those for the fourth- to fifth-grade age the kingdom as well as some newfound abilities, group.” amplified by a powerful tool bestowed on him by As a writer, that sense of imagination has Abaton’s previous ruler. With talking foxes, cats, remained invaluable. “I try to write things that I gnomes and mushrooms at their side, Pinocchio would have liked to read at that age,” John says, and co-ruler Lazuli begin a mission to save their Below are some of the but admits that his 13 years as an elementary school people from a horde of monsters whose depictions sketches he made to help teacher in Chatham, Orange and Durham counties recall those of ancient Greek drakes and chimeras. him work out the characters provided him with serious insight too. “I truly love A third book in the “Out of Abaton” series is in of his new book. being in the classroom,” he says, and being around the works, and John has a few other projects up his kids helped hone his storytelling style. sleeve: “I’ve just finished two other books, but I will John also finds inspiration in history, folklore, and definitely come back to Abaton.” When he isn’t of course, the works of his predecessors. “I loved immersing myself writing, John enjoys life in Hillsborough with wife Amy Gorely, vice in C.S. Lewis’s ‘The Chronicles of Narnia’ as a child,” he says, “and I president of strategic initiatives and outreach at Carolina Meadows, believe some of the best children’s books have been written in the past and daughter Rose, 10, a fifth-grader at Hillsborough Elementary. twenty to thirty years,” citing J.K. Rowling’s “Harry Potter” series as an “This is a community of such creative, inspiring people,” he says. example. “From Hillsborough Arts Council events to gatherings at Cup-A-Joe With titles including “The Prince Who Fell from the Sky” and or the Riverwalk, everyone here makes it a special, exciting, vibrant “The Clockwork Dark” trilogy under his belt, John’s latest focus has place to live.” –Morgan Cartier Weston CHM

chapelhillmagazine.com September/October 2017

John has published seven books, and he played the music on the audiobook versions of the Clockwork Dark series.

September/October 2017 chapelhillmagazine.com

PHOTO BY SARAH ARNESON

B O O K S

John and Wendy Cappelletti in their Briar Chapel restaurant.

THE TRUCK STOPS HERE MY FONDEST FOOD MEMORY is my great-aunt Clotilda, who would make the pilgrimage from Florida every

summer when I was a kid. Being part of a large Italian family, food was central to everything that we did and [every occasion we would] gather around a plate of food. At the time she was in her eighties, and she was quite a lady. She would make pasta or bread or pizza. After she was done, she would pick zucchini flowers and look for the dandelions to pull the green leaves. She was way ahead of her time – fried zucchini flowers in the ’70s! – and she was onto things that would later come to be very trendy. And it’s funny, you don’t realize how things come back to you later down the road in life – the smell of the flour mixing with water, the smell of eggs and pasta, the fresh pasta being made. 34

chapelhillmagazine.com September/October 2017

BY JOHN CAPPELLET TI | PHOTO BY BRIANA BROUGH

I grew up in Waterbury, Connecticut, which had [something like] the second highest Italian-immigrant population in the Northeast through the ’80s. And so with that came all of the great food – and just a stone’s throw away from New Haven-style pizza. I really fell in love with the coal-fired pizzas – the flavor, the style. For years, we’d go once a week to get pizza and a beer or two at a place called Richter’s. We got hooked on the pizza, so when we came down here [to North Carolina in 1994], having it was a necessity. I did a lot of reading and taught myself everything I could about making pizza, including crazy stuff like putting the oven in cleaning mode [so the temperature would hit 900 degrees F]. We’d have pizza dinner parties on Sunday nights and we got pretty good at it. People started saying, ‘Oh, you gotta do this, you gotta do this.’

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September/October 2017 chapelhillmagazine.com

F I R S T

P E R S O N

I found this mobile wood-fired pizza oven on a trailer, and I was like, ‘Yeah, we could do that.’ I left my job in 2010, and in 2011, we [started] Capp’s Apizza, which was the mobile food unit. We worked farmers markets, music festivals and neighborhoods including Briar Chapel, The Preserve and Fearrington Village. A lot of people from

up North move to Fearrington and they were all like, ‘Oh my God, it’s just like New York pizza, or just like Connecticut.’ We were very fortunate to have that exposure ... one thing led to another and here we are [with a brick and mortar]. Capp’s Pizzeria opened the third week of October [2016]. Somebody got on Nextdoor and

Now Open. BODY+FACIAL WAXING STUDIO FOR WOMEN AND MEN

told Briar Chapel that we were open. We had a line down the sidewalk and a packed restaurant for three hours. It was insane, and it was quite an intro to the restaurant world [on the owning side of the business]. [Over the years] my wife, Wendy, and I have worked in a lot of restaurants – that’s how we kind of met. Wendy and I had actually gone to grammar school together, and I’d always say, ‘That MacDermid girl, she’s cute.’ I did a lot of [hospitality] work – bartending jobs, catering jobs, worked in kitchens. Then when we were catering at Westside Lobster House [in Waterbury] after college, Wendy was there on the crew on the first day. We started hanging out together, and we had a lot of the same interests. Getting into the restaurant business is kind of nuts. It’s a lot of hours, it’s a lot of work, but it’s also been very rewarding. That’s the connection that I never really made between my Aunt Clotilda and food and comfort. It’s a really great feeling to put a plate of food in front of somebody, have them enjoy it and say, ‘That was fantastic.’ And I think that’s the reward. That’s music to my ears, that means I’m doing my job and they get it. –as told to Jessica Stringer CHM

Connecticut natives

JOHN and WENDY CAPPELLETTI Amal Zonca WTC Owner

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chapelhillmagazine.com September/October 2017

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moved here two decades ago and have two kids, John and Jennifer, that help out at the restaurant. They live a few miles from the restaurant at Gladstone Acres Farm where they grow tomatoes and eggplant along with other produce. John and Wendy celebrated their 22nd wedding anniversary this summer by taking their belated honeymoon to the Czech Republic and Italy.

Sep. 28 & Oct. 1

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CHAPEL HILL CARRBORO CHAMBER OF COMMERCE REVERSE RAFFLE & PARTY NOVEMBER 2, 2017 SHERATON HOTEL CHAPEL HILL

HELP YOUR LOCAL COMMUNITY, GET A CHANCE TO WIN $10,000 & GO TO A GREAT PARTY! Buy a $100 ticket for a 1 in 400 chance of winning $10,000! Buy a ticket for yourself, an employee, a client, or a favorite non-profit then come to our party to see if you win $10,000. Proceeds support the Chamberâ€™s economic and community development work.

For more details, the link to the rules, or to buy a ticket contact Chela by email at ctu@carolinachamber.org or by phone at 919-357-9990. Or visit carolinachamber.org/raffle.

September/October 2017 chapelhillmagazine.com

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New this year, VIPs will enjoy one hour early access (5 p.m.) to the main event while mingling with our Food & Beverage Competition celebrity judges. VIP tickets are $100 each.

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Jenny Wears is connected to the community Loves everything to do with rescue labradoodles Studied interior design in London and lived in Spain Favorite pastime is walking Bolin Creek trails Enjoys cooking local food with Realtor husband, and foodie, David Bacon Local Realtor for nearly 20 years – 16 years with Franklin Street Realty

Franklin Street Realty…Connected to the Community 919.929.7174 • franklinstreetrealty.com • 1525 E. Franklin Street • Chapel Hill September/October 2017 chapelhillmagazine.com

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concrete counters throughout the home, lending an earthy feel to the kitchen, bar and bathrooms. “If you look closely, you can see metal ‘fossils’ and swirls of color that were mixed into the concrete,” says Angela. “We spend a lot of time in the kitchen, so we were glad to be able to add these custom touches.”

Angela’s home office is decorated with meaningful mementos including caricatures of the kids from a trip to Beaver Creek, Colorado, and a signed photo of Julia Child.

A FA M I LY O F F O O D I E S Strangers to the South, the Eberts didn’t know what to expect when they moved to Chapel Hill. “I had only driven through North Carolina before moving here,” says Sam. Angela, who worked from home during their first few years here, wasn’t sure where to meet people at first. However, Angela had always been interested in cooking, and began visiting Southern Season. She later

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chapelhillmagazine.com September/October 2017

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September/October 2017 chapelhillmagazine.com

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The Eberts purchased this chaise 25 years ago on their honeymoon in Indonesia.

INSPIRE CREATE PRESERVE Registration begins August 7th at 8:30a.m.

FALL 2017 ns Begi Regi strat ion 2017 Augu st 7,

ESERVE REATE PR INSPIRE C CHILDREN’S

S MUSIC & ART See page 6

Vibrant Food

www.chapelhillparks.org

Fun Trucks, Music,

Cover , Inside Front Feature Story

eing Kayaking and Cano See page 9

and Sisters eation for Brothers Specialized Recr See page 17

You may browse our programs or download a copy of the brochure. Pick up your own printed copy at one of our Recreation or Aquatic Centers, the Chapel Hill Public Library, and Town Hall.

ecreation @CHParksR ec @CHParksR

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Featured this Fall: · Music and Arts… Voice and Music Lessons · Sunset Paddle on Jordan Lake… Kayaking and Canoeing · Youth and Adult Basketball… Get your game on! · SibShops… Specialized recreation for Brothers and Sisters

Football season is here. It’s time to bring the Carolina game day spirit to the heart of downtown.

HOW DO YOU

RECREATE? www.chapelhillparks.org

kayaking rock climbing sports

Festifall Arts Festival…

Join thousands in downtown Chapel Hill and enjoy the best artists and live performances.

Rodeo on Rosemary…

Join us for an eating extravaganza as we offer up some of the area’s best food trucks for you to try.

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Give us a call 919.968.2784 or stop by our office 200 Plant Road  @CHParksRecreation @ChapelHillCulturalArts

 @CHParksRec @chculturalarts

Special Events Tar Heel Downtown…

chapelhillmagazine.com September/October 2017

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I always said we’d move back to Chicago one day, but now, I’m not so sure.”

Opening Fall 2017

EUROPEAN SOUL. CAROLINA MINDSET.

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September/October 2017 chapelhillmagazine.com

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took on a role providing tastings and cooking classes there in the evenings, and eventually started catering on the weekends, too. Though most of her cooking is done at home now, she credits food with bringing the family closer to the community. â€œWe definitely have good friends in the area now,â€? says Sam. A dinner club, now 11

years strong, and annual block parties keep them connected to their neighbors. â€œWe also enjoy the amazing selection of restaurants we have here â€“ Lantern, Med Deli, Sandwhich, The Crunkleton â€“ and we love that we can walk to Merrittâ€™s,â€? says Angela. Both of the children enjoy cooking, too. Son Jackson, 19, a student at Endicott College in Massachusetts, interned at

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H O W

T H E Y

L I V E

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H O W

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Real Estate Gallery Homes • Condos • Apartments

Angela, right, with her across-the-street neighbor and good friend Lyria Boast.

C’est si Bon! Cooking School every summer while he

attended Trinity School of Durham and Chapel Hill. “It definitely made me more open to trying new foods and cooking more at home,” he says. Daughter Grace, 15, a sophomore at Trinity School, enjoys baking, and often employs that talent as a Chapel Hill-Carrboro Meals on Wheels volunteer. When they’re not in the kitchen, Jackson can be found bikepacking or hiking (the Haw River is a favorite spot), and Grace spends six days a week dancing at Triangle Youth Ballet. Angela and Sam remain pleasantly surprised by the arts community in the area, and frequent PlayMakers Repertory Company, DPAC and Silverspot for entertainment yearround, as well as Durham’s annual Full Frame Documentary Film Festival and American Dance Festival. “I always said we’d move back to Chicago one day, but now, I’m not so sure,” Angela laughs. CHM 72

chapelhillmagazine.com September/October 2017

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

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MASTER

Chefs JUNIOR

THESE DAYS EVERYONE’S GOT A CLOSER REL ATIONSHIP WITH FOOD – AND THESE KIDS ARE NO EXCEPTION BY JESSICA STRINGER | PHOTOGRAPHY BY BRIANA BROUGH

The Novice Chefs

his summer, Midway Community Kitchen offered cooking camps for budding foodies in town. We caught up with a few campers as they cooked their way through Asia.

Sanze, 6 ON LEARNING HOW TO COOK We have a paper with all

the ingredients. We get to know how to make it and mix all the ingredients together. NEW FAVORITE I hadn’t heard of samosas before but I like them now. ALL-TIME FAVORITE FOOD Chocolate cake.

Djina, 8 WHAT I LIKE ABOUT COOKING I like that you get to explore

Yiyun (Cece) Zhang, 7

by smelling and tasting.

HARDEST PART ABOUT MAKING DUMPLINGS Putting the filling

LESSONS I’VE LEARNED AT CAMP I’ve learned how to mince

in the wrapper.

and dice and the difference between them. FAVORITE DISH MADE I liked the dumplings that we made from China and, on Monday, we made the samosas from India.

DREAM MEAL TO COOK FOR MY FAMILY I would make some juice

chapelhillmagazine.com September/October 2017

and pizza. Then I would make some cookies and ice cream. FAVORITE SNACK Hello Panda cookies.

F O O D

I S S U E

September/October 2017 chapelhillmagazine.com

Campers assemble their dish with instructors Kelly Knapp and Alexa Schleien.

Eva Choe, 9 FAVORITE THING LEARNED AT CAMP

Maybe cutting because before I never got to use one of those really big sharp knives. At camp I learned how to use it. FAVORITE FOOD I really like sushi. And mango and mochi. I really like Japanese food.

Anya Kallepalli, 8 TAKEAWAYS I only cooked a little bit

at home before because I thought it wouldn’t be fun, but now that I came here, it seems more fun. Since my family’s Indian and we have samosas, I might start helping with those. LESSONS LEARNED We know how to carry the knives when we’re walking and we always have to use oven mitts when near the stove.

Matteo Chi, 7 LESSON LEARNED

Now I know how to chop with a knife. FAVORITE PART ABOUT COOKING

Using the stove. My mom and dad don’t let me do that at home. FAVORITE FOOD Macaroni and cheese.

Mirabelle Chi, 9 COOKING AT HOME I help my

grandmother with cookies or brownies. Two days ago I made chocolate chip cookies with walnuts. That time I actually made them myself. SWEET TREATS We made a semolina cake in camp. It turned out good except we forgot to add almond.

chapelhillmagazine.com September/October 2017

F O O D

I S S U E

C H R G

WINNER

C AT E R I N G T S BE HILL OF CHAPEL

Chapel Hill Restaurant Group Catering

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K I D S

I N

T H E

K I T C H E N

The Advocate

his summer, folks living near Cedar Falls Park could buy fruits and vegetables during a pop-up farmers market on Sunday afternoons and they had a 12-year-old to thank for it. Marin Lissy, a seventh-grader, dreamed up the market a year ago when answering an essay contest prompt looking for ideas to help increase access to healthy food. Her essay – that included an idea for a fundraising cookbook for Farmer Foodshare – won out and her suggestion became Produce for Parks in July. “I [thought] about a mobile farmstand because a park in my community was getting a lot of use. I had seen a sno-cone truck go through there and being a kid, I was interested in that,” Marin recalls. “Then I started thinking, ‘Well, if there’s a sno-cone truck, why can’t we have fresh produce?’” Her efforts were supported by the Town of Chapel Hill Parks and Recreation and funded by the Junior League of Durham and Orange Counties. She reached out to farmers and brought on

WINNER

BEST OF CHAPEL HILL

VOTED BEST ASIAN FOOD, SUSHI AND SEAFOOD!

Thank You!

Minka Farm, Jimmy Acres Farm and the Chapel Hill Farmers’ Market, which had a selection of excess produce from their Saturday market. As for her impact on the community, Marin says, “I’d really like to see some family going to the park and not necessarily expecting a farmers market. They might play a little bit, buy some fresh food, go home and make a really yummy dinner. That just makes me smile – thinking about how this could impact people.”

Wine Spectator Award of Excellence 2015-2017 Open Table Diners’ Choice Award 2012-2017 Trip Advisor Certificate of Excellence 2015-2016

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chapelhillmagazine.com September/October 2017

Where southern Soul and Carolina Spirit Meet

On Every plate

A Crafted Dining Experience 211 Pittsboro Street, Chapel Hill, NC 27516 • 919.918.2777 at The Carolina Inn • free parking • crossroadscuisine.com

The Volunteers Neil, Siena and Hannah Joshi with mom Kelly.

fresh homemade Ice cream · Yogurt · sorbet · Ice cream cakes · farm fresh mIlk · farm fresh butter

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Maple View Agricultural Educational Center

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To Schedule Your Event/Tour: 919.942.6122 mapleviewagcenter.com

Best Place to Host a Child’s Birthday Party

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chapelhillmagazine.com September/October 2017

espite only being 5 years old, Hannah Joshi has already gotten a taste of helping out the community through PORCH. When she was in preschool, Hannah rode along with her mom, Kelly, a neighborhood coordinator for the organization that collects and distributes food to families in need. “They make bags and they leave them on their porch,” Hannah says of her neighbors’ contributions she and her mom pick up and bring to a central sorting location. In the summer, older siblings, Neil, 11, and Siena, 8, can help out too and they’ve got their own roles. Neil carries donated items from the volunteers’ trunks inside and Siena sorts through the snack items with her sister. In addition to PORCH, the siblings also have worked with the Town of Chapel Hill’s Food for the Summer (FFTS) program. After the lunches are delivered, Hannah says they can stick around and play with the other kids. “Sometimes we draw or jump rope,” Hannah says. “Sometimes we can read to them.” Their involvement in the programs gives them a unique view on making a difference. “I think most people often think of volunteering as a chore or something you have to be doing, while PORCH and Food for the Summer are an enjoyment,” says Neil, who also served as a swim teacher through the YMCA’s Swim for Life program in the afternoons. When the kids aren’t out with their mom, you might find them at the table enjoying an Indian dish like dal dhokli or khichdi from their grandmother who lives with the family half of the year. Or they might be baking – the kids’ food allergies mean avoiding dairy and eggs – and a vegan banana bread is a favorite. It’s a crowdpleaser in part because they all get to “lick the bowl!”

F O O D

I S S U E

Food for the Summer WHAT IT IS:

The program launched in summer 2016, provides weekday lunches and summer fun at walkable meal sites to kids throughout Chapel Hill and Carrboro during summer break. The program partners with various community organizations to provide interactions with community members like library staff and police officers, activities like swim lessons facilitated by the YMCA and Town

With school out for the summer, more kids can volunteer alongside the adults at PORCH.

of Chapel Hill’s Parks and Recreation Department and Free Book Wednesdays

for the kids. KEY PLAYERS: TABLE, PORCH, Book Harvest of

Durham, Chapel Hill-Carrboro City Schools, local farmers markets, InterFaith Council for Social Service, local police departments, Chapel Hill’s mobile library Circulator, Town of Chapel Hill, Food Bank of Central & Eastern North Carolina, CHCCS Director of Dining Liz Cartano of Chartwells; Chapel Hill Mayor Pam Hemminger, Food for the Summer Program Director Emma Jenkins-Sullivan, sponsors and – of course – all of the program’s volunteers. IMPACT:

Last year the program provided 48,000 meals, 24,000 of which were delivered by Food for the Summer volunteers. As of July 14 this year, more than 24,000 meals had been provided for local children, with over 10,000 being delivered by program volunteers. –Lauren Wilkinson To find out more, visit

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September/October 2017 chapelhillmagazine.com

F O O D

I S S U E

The Grill Master

M WRAL anchor Gerald Owens, First Lady of NC Kristin Cooper and Gill at a No Kid Hungry Leaders Conference at the Friday Center in February; Gill and his South Korean cooking instructor.

CROOK’S CORNER Crook’s continues to live up to its national reputation as a temple of Southern Cuisine. —Raleigh News & Observer

On the menu: Crook’s Corner’s classics & seasonals Check us out at crookscorner.com Dinner Tuesday–Sunday at 5:30 pm • Sunday Brunch 10:30 am–2 pm 610 West Franklin Street, Chapel Hill, North Carolina 27516 • www.crookscorner.com Full bar includes local beers on tap • Reservations accepted. Walk-ins welcome • 919 929 7643

ost chefs twice or three times Gill Corbett’s age haven’t accomplished nearly what the kid chef has at age 11. Already, he’s appeared on a Food Network show, raised money for food nonprofits and written a book. This summer his family spent time in Seoul, South Korea, thanks to his dad’s work trip, and Gill took cooking and language classes and visited local markets. Immersed in the culture, he learned about traditional cooking where the chef cooks directly over ashes and developed an affinity for bulgogi, a dish with shredded beef and vegetables. Gill got started at age 3 as he tended to the two family gardens. “One giant garden has everything: radishes, cucumbers, tomatoes, okra – and then I had an herb garden with basil, oregano, parsley,” Gill says. Lessons in the kitchen were picked up as he helped as his family’s sous chef cutting up vegetables and putting ingredients in the pot for meals and soaked up anything he could from watching the Food Network. When the opportunity arose to audition for the “Kids BBQ Championship,” Gill made surf and turf for his Skype interview. He flew out to California to compete against three other kids and would rather you catch the episode that aired in June – available to download on Amazon – than reveal how he fared. “They give you the dish and you make it your own,” Gill recalls. “Then you walk over to the pantry to pick ingredients to make your signature sauce.” Returning home from his TV experience, he penned a book called “Gill on the Grill” and raised funds for TABLE and No Kid Hungry like the high-profile chefs he admires. As for the future, Gill is learning how to help fight global hunger like one of his charitable role models. “I do like Guy Fieri and all the restaurants he goes to,” Gill says. “He always wants to try something new.” CHM

chapelhillmagazine.com September/October 2017

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ON THE

DOWN FARM HOME-GROWN INGREDIENTS SHINE IN A NEW COOKBOOK BY JESSICA STRINGER | PHOTOGRAPHY BY FELICIA PERRY TRUJILLO

URROUNDED BY ACRES of produce and poultry, Jamie DeMent’s obvious next step was authoring a cookbook. She and partner Richard Holcomb have run Coon Rock Farm in Hillsborough since 2004 and they own Bella Bean Organics and Piedmont Restaurant in Durham. “It’s something I’d been working on in the background

chapelhillmagazine.com September/October 2017

Jamie DeMent and Richard Holcomb.

M September/October 2017 chapelhillmagazine.com

for almost a decade,” she says of “The Farmhouse Chef” due out this month. “As life evolved and the farm grew and the businesses grew, people were constantly asking me to share recipes or teach cooking classes.” All those years of cooking and entertaining yielded a gracious plenty of recipes Jamie knew she had to put in one

place. “For me, cooking is a very joyous thing – it lets me take things that I’ve raised and turn them into things that are going to nourish my friends and my family,” she says. Inspired by ingredients grown or raised on their 55 acres of farmland, Jamie divided the recipes up by season, starting with summer. “You’re barely even cooking

[in this season] – you’re just pulling delicious vegetables from the garden and who doesn’t love to do that.” Even the recipes from the other times of the year are meant to be approachable. “They should all be things that you can make after you’ve had a long day at work, picked the kid up from soccer and gotten home.” Their kids, David, 26, Josh, 25, Matthew, 23, and Rachel, 21, are all local and drop by to enjoy a weekend dinner or restock their freezers on a weeknight.

REAL LOCAL | REAL FRESH | REAL GOOD

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Cooking ... lets me take things that I’ve raised and turn them into things that are going to nourish my friends and my family.”

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Open for Weekday Lunch, Catering and More! We’re serving up creative comfort food for lunch every weekday from 11am-3pm. Look for scratch-made soups, sandwiches, salads, sides and entrees that change daily based on what’s in season or what Mel feels inspired to prepare. 109 W. Main Street | Carrboro, NC 27510 | (919)240-7700

www.melscarrboro.com

chapelhillmagazine.com September/October 2017

In an age of convenience when cooking – whether it’s a pre-bagged salad or frozen vegetables – Jamie says she is hoping for a return to thoughtful meals made of just-picked produce and sustainably raised meat. “If you’re using fresh ingredients you don’t need hours to make them taste good. They are going to shine with very little effort on your part,” she says. “I hope this cookbook gets people back to using fresh and local ingredients. I hope it brings people together at the table to share life in a happy way.”

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F O O D I E

Sage Butter Pork Tenderloin

“O

ur butcher calls pork tenderloins the pig’s “catfish.” It took me several visits to figure out what he was talking about, but a fresh-cut heritage breed pork tenderloin looks exactly like a catfish fillet – fat at one end and skinny and pointy at the other. That makes it a piece of meat to cook for a crowd. Folks who want theirs rare can have a slice from the fat end, and the well-done crew gets the tail end. This recipe adapts well, so get multiple tenderloins if you’re feeding a crowd and adjust amounts accordingly,” says Jamie. Makes 4–6 servings 1 whole pork tenderloin (about 1 ½ pounds) 3 Tbsp. unsalted butter, melted and cooled 1 tsp. dried sage Kosher salt and freshly ground pepper, to taste 1 Tbsp. olive oil 2 garlic cloves, finely chopped

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Preheat the oven to 450°. In a shallow bowl pour the melted butter over the pork tenderloin. Sprinkle the tenderloin with the sage, salt, and pepper and set aside. In a medium cast-iron skillet over medium-high heat, add the olive oil and garlic and sauté for 1 minute, stirring to keep the garlic from sticking. Add the tenderloin to the pan and turn regularly to sear evenly on all sides, about 10 minutes total. Transfer the skillet to the hot oven and continue cooking for 10-15 additional minutes. The internal temperature at the center should be 145°. Remove it from the oven and let it rest for 5 minutes. Slice and serve immediately.

F O O D I E

Roasted Butternut Squash with Cinnamon Butter and Shallots

“F

all squash like pumpkins, acorn squash, and butternuts are storage crops, so they keep at room temperature for months. They’re usually pretty, so I sit them around as decoration, until I want to use one. Leftovers can be puréed and added to chicken stock for soup or diced up and served cold as a salad ingredient. This recipe offers a very basic way to cook butternuts. Feel free to add all kinds of herbs and flavorings to make it your own,” says Jamie. Makes 4–6 servings

The Place to Be!

1 butternut squash 1 tsp. olive oil 1 large shallot, finely chopped 4 Tbsp. unsalted butter, melted ¼ tsp. ground cinnamon Sea salt and freshly ground black pepper, to taste Preheat the oven to 400°. Spread the olive oil evenly on the bottom of the baking sheet. Use a sharp knife to slice off the ends of the butternut squash and then slice the squash in half. With a spoon, scoop out the seeds (save them for roasting later). Slice the squash in 1-inch-thick slices, and arrange them with the skin side down on the oiled baking sheet. Sprinkle the shallots on top of the butternut squash. Drizzle the melted butter over the squash and shallots. Finally, sprinkle cinnamon, salt and pepper over everything, and toss it all to coat, making sure again that the squash end up skin side down. Place the pan in the oven and roast for 20 minutes. Flip the slices to ensure even baking. Put the pan back in the oven to continue baking for 10-20 more minutes. The squash is done when it’s fork-tender. Remove from the oven and serve.

THANK YOU, CHAPEL HILL, FOR VOTING US FAVORITE PIZZA!

ITALIAN PIZZERIA III

WINNER

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OF CHAPEL HILL M AG A Z I N E



September/October 2017 chapelhillmagazine.com

C O O K B O O K

Jamie’s cookbook comes out September 5 and don’t miss her Southern Season class on September 20 when she’ll cook recipes from the book. The recipes are from THE FARMHOUSE CHEF: RECIPES AND STORIES FROM MY CAROLINA FARM by Jamie DeMent. Copyright © 2017 by Jamie DeMent. Used by permission of the University of North Carolina Press. uncpress.org CHM

Interested in what’s going on around Carrboro?

Check out the website for all you need to know!

Visit www.townofcarrboro.org for all of the latest news, information on projects, town meetings, and volunteer opportunities!

301 W. Main St. Carrboro, NC 27510 919-942-8541

You can also sign up for both emergency and nonemergency notifications, report concerns, or email staff from the page, and add events to the community calendar.

www.townofcarrboro.org

chapelhillmagazine.com September/October 2017

Sponsored by TOPO Organic Spirits, Chapel Hill, NC

The Drink

M A G I C A L

A R O M A S

O F

F A L L

ike falling leavings and autumn bonfires, our drink this fall spotlights a warm, aromatic pairing: whiskey and sage. We love finding new ways to use these iconic, complementary flavors. The addition of foamy egg white makes this mix a little unusual, giving it a silky texture. (Use pasteurized carton egg whites found in your local dairy section.) The result is reminiscent of the 1920s when so many classic whiskey cocktails were born. Yet, the layering of sage makes it thoroughly modern and completely indulgent to the senses. Get your taste buds ready for this soothing, smooth flavor. SAGE ADVICE 2 oz. TOPO Organic Eight Oak Carolina Whiskey 1 oz. Grapefruit Juice 1/2 oz. Lime Juice 1/4 oz Agave Syrup 3 tbsp Pasteurized Egg White (one egg’s worth) 3 drops of bitters Fresh Sage leaf

A SOFT, AROMATIC SAGE LEAVE FLOATS ON TOP OF THIS DRINK, MAKING IT SMELL AS WONDERFUL AS IT TASTES.

Combine whiskey, grapefruit, lime, agave and egg white in a shaker with ice. Shake vigorously until very cold, about 20 seconds. Do not overshake. The mixture will be foamy and light.

Pour mix into a martini or a coupe glass. Place the fresh sage leaf in the palm of your hand and “spank” it to once bring out the oils. Float the sage leaf and three small dots of bitters on the top. Drag a toothpick across the bitters dots to make a flower.

Enjoy this mix with either TOPO Organic Eight Oak Carolina Whiskey, or our newest family member, TOPO Organic 2017 Reserve Carolina Whiskey– an incomparable barrel-aged whiskey only available through our limited release this fall. –Esteban McMahan, TOPO Spirit Guide

JOIN ME & DISCOVER THE STORY BEHIND HOW THIS MIX GOT ITS NAME IN OUR NEW VIDEO SERIES WITH A TWIST.

TOPO Organic Carolina Whiskeys are available in most ABC stores throughout NC and at our distillery. Book tours online at topodistillery.com.

R E A D Y F O R S O M E F U N H O W - T O V I D E O S ? W W W. T O P O D I S T I L L E RY. C O M / W I T H AT W I S T

F O O D

I S S U E

Let’s Taco ’Bout It

FOLDING TOGETHER CREATIVE COMBOS AND EVEN FUSION FL AVORS, WE CAN’T GET THESE TACOS OFF OUR MINDS. GRAB A MARGARITA, AND PREPARE FOR A MOUTHWATERING RIDE. BY L AURA ZOLMAN KIRK | PHOTOGRAPHY BY BRIANA BROUGH

Moroccan On My Mind

What started as a passing experiment for Janet Elbetri of Sandwhich one Saturday morning in 2015 with an impulse-bought press turned into team-building tortilla madness. The delicious result sold out that first day in an hour and a half and has been a solid special ever since. The Moroccan influence of their tacos comes from Janet’s original business partner, Hich Elbetri. “We put our heads together when we developed the menu nearly 13 years ago, and so the menu has always been a nice MoroccanAmerican-eclectic combo of things,” Janet says. When Sandwhich started making tortillas in house, it was only natural to spice the pork shoulder, chicken or roasted butternut squash as Hich would. Since the start, tuna salad tacos and brunchy tacos have also been added to their repertoire.

chapelhillmagazine.com September/October 2017

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Moroccan tacos, Sandwhich, $9.95 for 3, $4 per taco.

September/October 2017 chapelhillmagazine.com

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Bold Strokes

For a bite that “is nutty, a little sweet, with a pop of bold flavor from the red curry,” look no further than one of executive editor Jessica Stringer’s favorites: the butternut squash red curry tacos at Lucha Tigre consisting of pureed butternut squash and red curry, topped with a crema drizzle, radish and cilantro. “It fits perfectly with our fusion concept of an Asian flavor (red curry) paired with a veggie into a taco,” says managing partner Khoa Dinh.

Butternut squash red curry tacos, Lucha Tigre, $3 a la carte for lunch, $11.99 for 3 in the dinner Taquiza plate.

chapelhillmagazine.com September/October 2017

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Bite of the Beach

Whether it’s beer-battered and fried or specially seasoned and grilled, shrimp or line-caught mahi mahi combine with baja sauce, house-made pico de gallo, cheese and cabbage for Chronic Tacos’ signature southern California dish. “It’s a no-brainer for us to serve a piece of California culture here in N.C.,” says Chapel Hillnative Sean O’Neill, director of restaurant operations for Meadowmont’s Chronic Tacos location – which is owned by his parents, Tim and JeanMarie O’Neill.

Baja tacos, Chronic Tacos, $3.99 each.

September/October 2017 chapelhillmagazine.com

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A Seasoned Favorite

For the last 20 years, if you were craving tacos, you’ve likely been sent to Carrburritos. I’m a fan of the carnitas variety – slowroasted pork made tastier with beer and garlic, then shredded lean. “We’re originally from California,” owners Gail and Bill Fairbanks say, “where emphasis on fresh food made daily was a big deal. Everything we do [at Carrburritos] is made every day.”

Carnitas tacos, Carrburritos, $7.20 for plate of two.

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Fused with Flavor

Representing a marriage of Vietnamese, Japanese and Mexican cuisine, elements’ fresh bigeye tuna tacos made with local veggies like arugula, bell peppers and tomatoes, house-made Kabayaki sauce and spicy mayo appeal to the adventurous palate. “[The ingredients] all balance together to create bursts of flavor for every bite,” says Events Coordinator and Office Administrator Van Chuong. Vegetarians, try their crispy tofu variety.

Tuna tacos, elements, $9 for 2.

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Taco the Town

As fast as bartaco at University Place popped up, it was filled with customers who had heard about or tried their famed varieties in places like Asheville or New York. Chapel Hill’s menu features everything from fresh-juice cocktails to fruit skewers for the kiddos, but it is mainly separated between “tacos” and “not tacos.” My interest was piqued by the sesame ribeye, fried oyster and duck tacos, but dynamic flavors can be found elsewhere, too, in offerings like tuna poke and mushroom mole tamales.

Fried oyster, sesame ribeye and duck tacos, bartaco, $3.50 each.

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tacos to go Moveable feasts

Carrboro is blessed with a bounty of all types of food trucks, and one of the longestrunning and most beloved is the pair of taco trucks collectively known as Latin Grill. In business for a decade now, the two chefs split the week at the Fitch Lumber parking lot on North Greensboro Street. (They’ve expanded, addressing the frequent complaint on the mostly 5-star Yelp reviews of past years: that the truck wasn’t open nightly.) Latin Grill has a dedicated clientele of both walk-up and drive-up customers. A couple of evenings a month, either my husband or I will ask the other, “truck tacos?” Then we’ll walk the few blocks from our house and place our order. (It’s usually a taco each, and sometimes guac or rice and beans to share – but everything we’ve tried is delicious.) We fill up a to-go container or two of the creamy verde salsa and carry it all home to enjoy with a couple of beers. And sometimes, if we’re feeling fancy, we even transfer some of the food to our own plates. –Sarah Arneson

Chicken enchiladas and a roasted pork taco with guacamole from the Mon-Wed Latin Grill taco truck. PHOTO BY SARAH ARNESON

tacos to come

From Acme to Atlas

Babalu Tacos & Tapas

Gather Round

Sharing is caring when it comes to Eastgate Crossing’s newest addition Babalu Tacos & Tapas and their tapas-style menu where classic Latin flavors come alive with a Southern twist. From a traditional Latin ceviche to shrimp and grits to, of course, lots and lots of tacos, there is something for everyone. Come for the signature guacamole prepared tableside so guests can customize the flavors to their liking. As of press time, Babalu was set to open early fall. –Tia Nanjappan

If you’re looking for something glutenfree, Atlas Taco Bar is the place for you! Acme Food and Beverage Co.’s owner Kevin Callaghan is opening this taco bar at South Green, a new shopping center expected to be finished in Carrboro in late 2018. Encompassing the same lively energy as Acme, the taco bar will also use only locally sourced ingredients to embody the fresh flavors inherent on Acme’s menu. “I really look forward to creating the team that will launch Atlas,” says Kevin. While there is no tentative opening date as of yet, this is one to add to your list. –Tia Nanjappan CHM

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Planting Hope

Transplanting Traditions provides refugees with a comforting link to home

hen refugees began arriving in Chapel Hill from Myanmar around 2007, they struggled to cook unfamiliar American vegetables and hungered for traditional foods that would keep them culturally connected. Families who continue to arrive from Burma are just as eager to access familiar foods. But today, they know where to find them. The Transplanting Traditions Community Farm, founded in 2009, grows close to 80,000 pounds of food a year, including more than 40 traditional Asian herbs and vegetables: Studded yellow bitter melons, lime leaves and lemon grass, pretty pink shunkyo radishes and orange-middled turmeric. To the 36 refugee families growing food here and many more who enjoy the produce, being able to cook traditional crops into their version of “soul food” is emotionally and spiritually fulfilling. “Folks have been through a lot in leaving their countries, living in the camps, getting resettled. There’s a strong desire for community connectedness and cultural cohesion,” says Kelly Owensby, Transplanting Traditions’ project director. “The farm is a space where they feel they’re back home.” Refugees transform farm produce into traditional soup, thick with turkey and vegetables. Or pennywort salad, a mix of vitamin-rich pennywort leaves, tomatoes, onions, lime, garlic, roasted peanuts and a CLOCKWISE FROM LEFT Cingh Neam, a Chin farmer from Burma harvests sugar-lime fish sauce. Malabar spinach; project director Kelly Owensby; Jular bags vegetables for the CSA with her great-grandson, Sermoeyela Wei. “There seems to be this idea of traditional food being filling in a way that is not just about feeling full,” Kelly says. Packed into boxes for 140 CSA members and sold at farmers markets, the produce is an important source of income for the growers. But the farm also provides invaluable psychosocial support for refugees who can sometimes feel isolated, and a sense of well-being to those farmers who also work long shifts at multiple jobs. “They work 24/7,” says 17-year-old Tatha Hso of his parents as he blends pennywort leaves into juice for a demo at the Carrboro Farmers’ Market. “The experience to be able to relax, get some fresh air and farm – it’s like a passion for them.” “At school we learn about what culture means and food always comes up,” Tatha says. “Food is the background of any culture. It shows who you are.” –Jennifer Brookland September/October 2017 chapelhillmagazine.com

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Raising hope

For formerly incarcerated women, farm life serves as a stable transition

n the barn at Benevolence Farm, Brooke Mann is sorting Sun Gold cherry tomatoes into pint baskets. “I sowed and planted them, and now I’m picking them,” she says. “I didn’t used to like tomatoes, but I eat them now.” To her right is a big stack of cardboard boxes waiting to be filled with cucumbers, shishito peppers, squash, green beans and the tomatoes. Later in the day, Brooke and others will drop them off in Chapel Hill, Burlington and Durham for CSA customers who’ve signed up to receive the farm’s vegetables. Brooke, 33, is the field manager here; her job is to make sure the plants are thriving. She’s also a former inmate of the N.C. Correctional Institution for Women in Raleigh, and this farm, located just west of Chapel Hill in Graham, is her first stop as she transitions back to regular life. Helping Brooke and women like her find their footing is Benevolence Farm’s mission: it’s a place where they can live and be supported as they map out their next 108

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TOP LEFT Executive director Elly Goetz. ABOVE Farm manager Matt Ballard and field manager and resident Brooke Mann after picking the weekly harvest of tomatoes.

F O O D I E

steps. “We’re using our collective resources to connect them with their goals,” explains executive director Elly Goetz. “Every resident has different needs.” While they figure out their plans, the women work on the farm, taking on roles like greenhouse manager or packhouse manager that give them some responsibility over the two-acre farm’s output. Those jobs are necessary, but they’re also therapeutic. Getting out of prison can be disorienting, says farm manager Matt Ballard, and feeling needed can counter that. “That way, the women don’t feel lost,” he says. Benevolence Farm is still very young; the first vegetables were planted last year, and the first residents arrived in December. Currently, only two women are living in the house on the property, which can sleep up to six; the farm’s staff members plan to bring more in gradually. Meanwhile, a big swath of land was recently cleared that will practically double the farm’s production; Matt says they’ll begin seeding it with fall crops. Brooke is moving forward too: she recently got a job working at a local domestic violence shelter, taking her first steps toward real independence. But she’s still working on the farm on a daily basis, looking after the plants as she herself grows stronger. This place, she says, “gives me a chance to breathe. And it’s something to get me up and going again.” –Amanda Abrams

TABLE volunteers Wendy Rosenstock, Lisa Simmons and Isabel Simmons, 15, bag fresh, colorful veggies for delivery to local kids.

a Seat at the table

The Carrboro nonprofit tackles childhood hunger while educating and expanding palates

he average seven-year-old doesn’t usually dream of sinking her teeth into a fresh radish or gooseberry. But for hundreds of kids served by TABLE each year, the food they receive isn’t just a way to fill their tummies, but a way to expand their minds. “Food insecurity can be missing meals, but it can also be not having consistent access to healthy foods,” says executive director Ashton Tippins. “That can really shape their food tastes.” TABLE’s bread and butter is making sure kids have healthy food to eat on weekends and during the summer, when school lunch programs stop and kids are left vulnerable to hunger and poor nutrition. Pallets of peanut butter, Annie’s organic mac and cheese, fruit cups and other food donations pour in from Weaver Street Market, just a few blocks away from TABLE’s new, nearly 2,000-square-foot space in Carrboro, and from Durham’s Farmer Foodshare, UNC Newman Catholic Student Center and various community businesses. TABLE expects to bring nutritious food to 650 food-insecure kids this coming school year. To reshape their palates and show them what’s possible, TABLE also takes kids on field trips to nearby farms and dairies and invites little ones to inventive programs like SnackChef. There, they learn to make nutritious snacks with ingredients they may have never tried before, like pineapple, feta cheese or pomegranate seeds. Of course, the kids enjoy cooking on their own terms. Like the girl learning to make “ripped roll-ups” who chucked the directions and stuffed the whole-grain tortilla, cheese, arugula and mustard inside a sweet red pepper, grinning as she took a giant bite. A 2016 survey of participating families showed kids involved in SnackChef were more willing to try healthy food and also ate healthier. Now in its tenth year, TABLE continues to add programming including Camp TABLE, a summer camp for other budding Chapel Hill foodies who learn about nutrition and food issues and spend time volunteering to bag food for their friends and classmates. –Jennifer Brookland CHM September/October 2017 chapelhillmagazine.com

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PHOTO BY CONNOR HICKEY

BOWLED

OVER A NEW EATERY BRINGS ACAI BOWLS FROM CALIFORNIA TO CHAPEL HILL BY JESSICA STRINGER PHOTO BY BRIANA BROUGH

Wendell and Paula Gilland.

PAULA GILLAND DOESN’T HAVE TO VISIT her son Taylor in California to get an acai bowl anymore. “We were out visiting him in San Francisco and I had one and it was delicious,” she recalls. “I said, ‘We’ve got to get this in Chapel Hill. I can’t believe we don’t have this [there].’” Led by Taylor, the family opened The Purple Bowl in July and now Paula can get her fix on West Franklin Street, just a few miles from home. For those unacquainted with acai bowls, think of it as a smoothie you eat with a spoon. Made from a base of unsweetened acai, strawberries, bananas and hemp milk, the bowls are topped with fruit, bee pollen and chia seeds, making them a treat for the eyes too. Customers can customize their bowls or order offerings like avocado toast, Japanese-style iced coffee and fresh coconut. Taylor, who holds a double major in commerce and economics 110

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from UVA, will serve as the main owner from California but thankfully has plenty of reinforcements in Chapel Hill. “It’s actually been a whole family adventure,” Paula says. “It’s just been kind of a fun side project where we’ve all pitched in and worked on it together.” Daughter Laura is in PA School at Duke, husband Wendell is a professor at UNC’s Kenan-Flagler Business School and son Kevin just followed his brother cross-country to start at Berkeley. In their first few weeks of service, Taylor says the reception has been welcoming. “[It’s] really cool to see all the different people from the Chapel Hill community coming in and giving it a try. We have UNC athletes, Carrboro people, old people, country people, high school kids and families all coming in,” Taylor says. “[I] hope it can be a melting pot of our unique community where students and townspeople meet.” CHM

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September/October 2017 chapelhillmagazine.com

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H O W

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L I V E

AMONG MY FAMILY and friends and even our two dogs, Lola and Cooper, I’m known for my baking. Each evening when my husband and I are relaxing after putting the baby to bed, Lola (the brown one) starts “singing” and pawing at me. Cooper then joins in, tilting his head to ask if it is indeed time for biscuits. Not only have they learned that I’m the one who gives treats, but they also know they can convince me to whip up a batch from scratch if we’re all out. They haven’t quite figured out that they have to wait to eat them from when they first smell the peanut butter in the recipe until the timer goes off, signaling they’re done in the oven. You’re probably wondering why anyone would make homemade dog cookies when you can buy so many brands in the store. I mean, really, you can even buy treats that are a higher quality than a lot of human food. I bake my own for a few reasons. One rationale is that I enjoy figuring out how to make everyday items into a homemade version that is better than a purchased one. I also like to know what the ingredients are so that I know what comes out of our kitchen and how I can substitute ingredients if necessary. Our little guy Cooper has special dietary needs, which is fairly common in both boxers and

Kate with her pups Lola and Cooper.

DOGGONE GOOD BY KATE SAYRE | PHOTO BY BRIANA BROUGH

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Boston terriers (he’s half of each). After trying many foods and treats and finding that he can tolerate this recipe, we decided to not disrupt his very sensitive digestive tract and just bake biscuits ourselves. While these are all pretty great reasons, the primary reason for homemade dog biscuits is because I love our furry children and it brings me joy to see them happy. I’m a huge fan of spending time in the kitchen for those I love. This recipe can easily be doubled and frozen, which we often do. It is gluten- and dairy-free as well if your dog, like ours, has jumped on the gluten-free bandwagon. CHM

WINNER

Banana Peanut Butter Dog Biscuits

uptown classics

From Whole Foods

BEST OF CHAPEL HILL 2016

1 very ripe banana, peeled 1 cup oat flour (use food processor or blender to turn old-fashioned oats into oat flour) 2/3

cup old-fashioned oats

½ cup dried parsley (if you don’t have this much, feel free to reduce the amount or omit) 3 Tbsp. natural, unsweetened peanut butter 1 egg, beaten Preheat oven to 300 degrees F. Put banana in a large bowl and mash thoroughly. Add oat flour, oats, parsley (if using), peanut butter and egg and stir well to combine. Set aside for 5 minutes. Roll mixture into 24 balls, using about 1 tablespoon dough for each; transfer to a large Silpat or parchment paper-lined baking sheet. Use the heel of your hand to flatten each ball a bit. Bake until firm and deep golden brown on the bottom, 40 to 45 minutes. Set aside to let cool completely. Storage note: It’s best to store these in an airtight container in the refrigerator. Or, freeze them to give to your pup later; just be sure to thaw the treats before handing them out.

casual, career, and after-five for petite, missy, and women’s sizes university place | 919.929.4449 | dinaporter.com

DOG ABOUT TOWN Dog-Friendly Restaurants and Bars Al’s Burger Shack Beer Study

Spotted Dog Restaurant & Bar TRU Deli & Wine

Brixx Pizza

Weathervane Restaurant & Patio

Caffé Driade

Weaver Street Market

Carolina Brewery

Whole Foods Market

Chapel Hill Wine Co.

Zog’s Art Bar & Pool Hall

Dead Mule Club Glasshalfull

Other Favorites

The Goat at Fearrington

Anderson Community Park

Living Kitchen

Homestead Dog Park

Mediterranean Deli

Libba Cotten Bikeway

Open Eye Café

Merritt’s Pasture

The Root Cellar Cafe & Catering

Paws at the Corner

R&R Grill

Phydeaux Woof Gang Bakery

EMERGENCY CARE

24 HOURS A DAY TriangleVRH.com

September/October 2017 chapelhillmagazine.com

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

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

CHAPEL HILL East Franklin Street Artisan Pizza Kitchen Sandwiches, hamburgers, pizza. 153 E. Franklin St.; 919-929-9119; artisanpizzakitchen.com

TASTE

R&R Grill Spicy wings, kabobs, flatbread pizza. 137 E. Franklin St.; 919-240-4411; rnrgrill.com Roots Bakery, Bistro & Bar Farm-to-table American and Central American fusion. 161 E. Franklin St.; 919-240-7160; rootschapelhill.com

[B]SKI’S Specialty wraps. 147 E. Franklin St.; 919-969-9727; bskis.com

Sawasdee Thai Restaurant Thai cuisine such as red curry and pad thai. 110 N. Columbia St.; 919-960-0440; sawasdeechapelhill.com

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

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

Benny Cappella’s Pizza, by the slice or whole pie. 122 E. Franklin St.; 919-240-5286; bennysva.com/BennyCappellas BUNS Serves gourmet burgers, fries and shakes made from fresh ingredients. 107 N. Columbia St.; 919-240-4746; bunsofchapelhill.com

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; cosmiccantina.com Four Corners American fare, nachos, wings, pasta. 175 E. Franklin St.; 919-537-8230; fourcornersgrille.com IMBIBE Bottle shop and restaurant featuring pizza, salads and appetizers. 108 Henderson St.; 919-636-6469; imbibenc.com Kurama Sushi & Noodle Express Dumplings, salads, noodle dishes. 105 N. Columbia St.; 919-968-4747; kuramasushinoodle.com Linda’s Bar & Grill Local beer, sweet potato tots, cheese fries, burgers. 203 E. Franklin St.; 919-933-6663; lindas-bar.com Ms. Mong Mongolian BBQ, banh mi, fusion burritos. 163 E. Franklin St.; 919-933-5277; msmong.squarespace.com

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West Franklin Street LOCAL 411 WEST TheREAL menu – FRESH including freshREAL pasta, seafood REAL GOOD 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; BURGER BEST411west.com FRIES WINNER

BEST SANDWICH

OF CHAPEL HILL 2016

THANKS, Y’ALL!

919-904-7659 516 WEST FRANKLIN STREET, CHAPEL HILL OPEN MONDAY - SATURDAY, 11 AM - 10 PM

SPANKY’S A Chapel Hill institution since 1977, the American bar and grill serves hamburgers, brown sugar baby back ribs, garden fresh salads and more. 101 E. Franklin St.; 919-967-2678; spankysrestaurant.com Sugarland Cupcakes, gelato, pastries. 140 E. Franklin St.; 919-929-2100; sugarlandchapelhill.com Sup Dogs Creative hot dogs and sides like jalapeño popper tots and funnel cake sticks. 107 E. Franklin St.; 919-903-9566; supdogs.com Sutton’s Drug Store Burgers, sandwiches, breakfast, milkshakes. 159 E. Franklin St.; 919-942-5161; suttonsdrugstore.com Time-Out Southern comfort food 24 hours a day. 201 E. Franklin St.; 919-929-2425; timeout247.com

TOP OF THE HILL Chapel Hill’s only distillery also offers beers and American food, like burgers and flatbreads. 100 E. Franklin St.; 919-929-8676; thetopofthehill.com TRU Deli & Wine Sandwiches and wine. 114 Henderson St.; 919-240-7755; trudeli.com Ye Olde Waffle Shoppe Waffles, pancakes, eggs. 173 E. Franklin St.; 919-929-9192; yeoldewaffleshoppe.com

AL’S BURGER SHACK Gourmet burgers and fries with local ingredients. 516 W. Franklin St.; 919-904-7659; alsburgershack.com COMING SOON! 708 MARKET STREET, SOUTHERN VILLAGE, CHAPEL HILL

Beer Study Bottle shop with in-store drafts and growlers to go. 106 N. Graham St.; 919-240-5423; beerstudy.com Bread & Butter Bread, cinnamon rolls, desserts. 503 W. Rosemary St.; 919-960-5998; chapelhillbakery.com BREADMEN’S A variety of burgers, sandwiches, salads and grilled meat, with daily soup and specials. All-day breakfast; vegetarian options. 324 W. Rosemary St.; 919-967-7110; breadmens.com Carolina Brewery The fifth-oldest brewery in the state. 460 W. Franklin St.; 919-942-1800; carolinabrewery.com Cholanad Restaurant & Bar Contemporary and traditional South Indian cuisine. Catering available. 308 W. Franklin St.; 800-246-5262; cholanad.com Crêpe Traditions Sweet and savory crêpes, coffee, espresso. 140 W. Franklin St., Ste. 120; 919-391-9999; crepetraditions.com Cuban Revolution Express A sister restaurant to Durham’s Cuban Revolution, this location offers wraps, pressed sandwiches and handmade empanadas. 401 W. Franklin St.; 919-240-5276; cubanrevolutionexpress.com

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

For Special Occasions...

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

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

NEWS BITES A SECOND SHACK At press time, Al’s Burger Shack – maker of award-winning burgers and fries – was set to open a new 1,500-square-foot branch in Southern Village in early August. Expect more seating, an expanded menu (turkey burgers, side salads and more delicious French fry options, plus beer on tap) and free parking. BRUNCH IS ON In June when Governor Roy Cooper signed the “Brunch Bill” into law, Carrboro was the first municipality to adjust its ordinances, allowing the sale of alcoholic beverages starting at 10 a.m. on Sundays, with Chapel Hill following suit soon after. ESPRESSO YOURSELF

Silver Medal: Best Restaurants of 2011, News & Observer

Guru India Restaurant Tandoori, thali, curry. 508-A W. Franklin St.; 919-942-8201; guruindianc.com ITALIAN PIZZERIA III Pizza, calzones, subs. The “place to be” in Chapel Hill for 35+ years. 508 W. Franklin St.; 919-968-4671; italianpizzeria3.com Kipos Greek cuisine in a relaxed, upscale setting; outdoor dining. 431 W. Franklin St.; 919-425-0760; kiposchapelhill.com Lantern Pan-Asian cuisine. 423 W. Franklin St.; 919-969-8846; lanternrestaurant.com La Residence French-inspired cuisine made from fresh ingredients. 202 W. Rosemary St.; 919-967-2506; laresidencedining.com Lime & Basil Vietnamese fare. 200 W. Franklin St.; 919-967-5055; limeandbasil.com MAMA DIP’S Traditional Southern specialties, including a country breakfast and brunch and dinner classics like fried chicken and Brunswick stew. 408 W. Rosemary St.; 919-942-5837; mamadips.com

Mediterranean Deli Offers healthy vegan, vegetarian and gluten-free options as well as delicious meats from the grill. 410 W. Franklin St.; 919-967-2666; mediterraneandeli.com Mellow Mushroom Classic Southern pizza. 310 W. Franklin St.; 919-929-1941; mellowmushroom.com/store/chapel-hill

The Northside District Specialty cocktails and international small plates. 403 W. Rosemary St.; 919-391-7044; thenorthsidedistrict.com The Purple Bowl Acai bowls, toast, smoothies, coffee. 306-B W. Franklin St.; 919-903-8511; purplebowlch.com SANDWHICH Hot and cold specialty sandwiches and burgers. 407 W. Franklin St.; 919-929-2114; sandwhich.biz Spicy 9 Sushi Bar & Asian Restaurant Sushi, Thai curries, bibimbap and other Asian entrees. 140 W. Franklin St.; 919-903-9335; spicy9chapelhill.com Talulla’s Authentic Turkish cuisine; all ABC permits. 456 W. Franklin St.; 919-933-1177; talullas.com Trolly Stop Specialty hot dogs and burgers. 104 W. Franklin St.; 919-240-4206; trollystophotdogs.com VESPA Innovative Italian and Mediterranean cuisine in a setting that can accommodate parties, receptions and special events. Parking and patio dining. 306 W. Franklin St.; 919-969-6600; vespanc.com Vimala’s Curryblossom Cafe Traditional Indian tandoori and thali. 431 W. Franklin St.; 919-929-3833; curryblossom.com

Carrboro Coffee Roasters and beauty company Lo & Behold of Durham collaborated to produce an all-natural espresso lip balm. It doubles as an aromatherapy balm and is now available at locations including Open Eye Cafe, Chapel Hill Farmers’ Market and Be Pure Beauty at University Place. It is handmade by infusing freshly ground Carrboro Coffee Roasters coffee in certified organic coconut oil and is then blended with natural ingredients like beeswax. Merritt’s Store & Grill Sandwiches, breakfast biscuits, burgers. 1009 S. Columbia St.; 919-942-4897; merrittsblt.com Might As Well Bar & Grill Bar favorites like cheese fries plus pizza, burgers, wings, salads and more. 206 W. Franklin St.; 984-234-3333; chapelhill.mightaswellbarandgrill.com Mint North Indian subz korma and chicken jalfrezi. 504 W. Franklin St.; 919-929-6188; mintunc.com Moe’s Southwest Grill Made-to-order burritos, nachos, quesadillas and more. 110 W. Franklin St.; 919-914-6217; moes.com Noodles & Company Asian, Mediterranean, American noodles. 214 W. Franklin St.; 919-967-7320; noodles.com

West End Wine Bar Pastries, light tapas, 100 wines. 450 W. Franklin St.; 919-967-7599; westendwinebar.com Windows Restaurant at the Franklin Hotel New American breakfast cuisine. 311 W. Franklin St.; 919-442-9000 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 Caffe Driade Carrboro Coffee, bowl-size lattes, local baked goods, beer and wine. 1215 E. Franklin St.; 919-942-2333; caffedriade.com Carolina 1663 Contemporary Southern fare at the Sheraton. 1 Europa Dr.; 919-969-2157; carolina1663.com Cerritos Cantina Specialty dips, ceviche, street tacos, nachos, burritos and salads. 1502 E. Franklin St.; 919-929-6566; cerritoscantina.com Chopt Offers unique salads, grain, noodle and quinoa bowls. Eastgate Crossing; 919-240-7660; choptsalad.com September/October 2017 chapelhillmagazine.com

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Dunk & Slide at Whole Foods Market All-day breakfast, sushi and more. 81 S. Elliott Rd.; 919-968-1983; wholefoodsmarket.com Il Palio Ristorante at The Siena Hotel N.C.’s only AAA Four Diamond Italian restaurant. 1505 E. Franklin St.; 919-918-2545; ilpalio.com La Hacienda Burritos, salads, quesadillas, tacos. 1813 Fordham Blvd.; 919-967-0207; lahacienda2.eat24hour.com LIVING KITCHEN Vegan and vegetarian options including sweet potato sushi, pad thai, burritos, juices and smoothies. 201 S. Elliott Rd.; 919-535-9191; livingkitchen.com

University Place

NEWS BITES NEW BREW Carolina Brewery got a facelift in July with updated restrooms and kitchen, new furniture and an open dining room. CAUSING A STIR Zoës Kitchen, known for promoting healthy lifestyles with food made with fresh produce, whole grains and lean proteins, opened in Eastgate Crossing in July in the space formerly occupied by Boston Market. FLAIR FOR FOOD

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

Alfredo’s Pizza Villa Pizzas, calzones, salads, subs, pasta, desserts. 919-968-3424; alfredospizzanc.com Bartaco Tacos of various styles like sesame ribeye and fried oyster, plus fresh-juice cocktails, poke and mole options. University Place; 910-807-8226; bartaco.com City Kitchen Wholesome American fare with a sophisticated twist. 919-928-8200; citykitchenchapelhill.com MAPLE VIEW MOBILE Ice cream outpost of the Hillsborough dairy farm. 919-244-1949; mapleviewmobile.com Red Bowl Sushi, bento boxes. 919-918-7888; redbowlchapelhill.com

Luncheonette A weekday lunch spot serving up salads, burgers, soups and pasta dishes house-made with fresh, local ingredients. 100 Europa Dr.; 984-234-0644; roseluncheonette.com

TRILOGY American cafe featuring innovative twists on classic dishes. Silverspot Cinema; 919-357-9888; trilogyrestaurant.com

Market Street Coffeehouse Coffee, pastries and more. 227 S. Elliott Rd.; 919-968-8993; marketstcoffee.com Min Ga Korean cuisine. 116 Old Durham Rd.; 919-933-1773; min-ga.com Monterrey Traditional Mexican cuisine. 237 S. Elliott Rd.; 919-969-8750; monterreychapelhill.com Olio & Aceto Cafe Brunch and lunch options inspired by Blue Sky Oil and Vinegar products. 400 S. Elliott Rd.; 919-903-8958; olioandacetocafe.com Red Pepper Chinese restaurant offering traditional Szechuan dishes. 1704 E. Franklin St.; 919-968-3488; redpepperchapelhill.com SQUID’S Fresh seafood options include woodgrilled fillets, Maine lobster, fried seafood and oysters. 1201 Fordham Blvd. (15-501); 919-942-8757; squidsrestaurant.com Sunrise Biscuit Kitchen Drive-thru biscuits, sandwiches. 1305 E. Franklin St.; 919-9331324; sunrisebiscuits.com Tandoor Indian Restaurant Traditional Indian cuisine, vegan options. 1301 E. Franklin St.; 919-967-6622; tandoorindian.com Twisted Noodles Thai noodle soups, pan-fried noodles. Eastgate Crossing; 919-933-9933; twistednoodles.com Zoës Kitchen Mediterranean soups, salads, sandwiches and kebabs in a colorful space. Eastgate Crossing; 919-883-9310; zoeskitchen.com

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Elaine Lopes, owner of Tarantini in Governors Village, purchased Bean & Barrel and rebranded the former coffee shop to be Flair Restaurant & Wine Bar, focusing on French-influenced American offerings by executive chef Robert Warren including dishes like roasted chicken with dill beurre blanc and the duck a l’orange. PIZZA PARTY At press time, Marco’s Pizza was set to open their Chatham Downs Drive location in July. WINE WINNING Pittsboro’s Oakleaf restaurant was recently named one of Wine Spectator’s 2017 Restaurant Award winners, earning an Award of Excellence alongside Chapel Hill’s Elaine’s on Franklin, Crossroads Chapel Hill, BIN 54 and elements. SO LONG After being on Franklin Street for over three years, Old Chicago closed its doors in July. MORE MED DELI The folks at Mediterranean Deli are opening up an Elon location in October, similar to their much-loved Franklin Street restaurant.

STONEY RIVER STEAKHOUSE AND GRILL Southern favorites like deviled eggs meet steak house mainstays like the legendary 12 oz. filet. University Place; 919-914-6688; stoneyriver.com Village Burgers Gourmet burgers with sides like sweet potato fries and tater tots. 919-240-4008; villageburgerchapelhill.com

at Southern Season

WEATHERVANE & PATIO • Lunch • Dinner Breakfast RESTAURANT Shrimp and grits, sweet potato fries and Weekend Brunch other gourmet takes on classic flavors. 919-929-9466; southernseason.com/ restaurant/chapel-hill

Martin Luther King Jr. Boulevard (Airport Road) Contemporary cuisine with a Southern flare highlighting local ingredients

Hunam Chinese Restaurant Cantonese cuisine. 790 MLK Jr. Blvd.; 919-967-6133; 2012 Champions of the “Got to be NC” Competition hunamchapelhill.com Dining Series

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

KITCHEN Bistro-style dining with a seasonal menu that always includes mussels. 764 MLK Jr. Blvd.; 919-537-8167; kitchenchapelhill.com

JOYOUS COOKING

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

Jackson’s Smart Farm Suddenly there was a demand for more unfamiliar produce: leeks, artichokes, eggplant, asparagus, raspberries, tiny new potatoes, fresh herbs and edible flowers. Enter Tom Jackson, a former English professor descended from generations of Sampson County tobacco farmers. By this time, the N.C. tobacco industry was on the decline and, along with most tobacco farmers in the area, Tom’s father was struggling to survive. Tom, aware of Triangle chefs’ craving for more varied produce, introduced the idea of replanting the old tobacco fields to supply quality produce-oriented restaurants. Under Tom’s guidance, Sampson County farmers began meeting the demand. Every week Tom made the rounds between Nana’s, Four Square, The Carolina Inn, La Residence and Crook’s Corner delivering his and his neighbors’ produce and taking orders for next week’s seasonal specials. Three decades later, Tom and his wife, Jan, a potter and accomplished cook, still live on the 200-year-old family farm

where Jan maintains a potting studio. Tucked into the woods on the edge of their pastoral paradise is an old twobedroom guest house, lovingly restored with a screen porch overlooking a small lake. The verdant Sampson County farmland feels like another universe, peaceful and unchanging. The hospitable Jacksons rent out their enchanting guesthouse – the perfect place to commune with nature, meditate, hang out with old friends or a new love… or to write a cooking column. For information about the Jackson Farm Guest House, go to jacksonfarm.com

Jan Jackson’s Zucchini Pie 3 large eggs ½ cup olive oil 1 cup Bisquick 4 cups diced zucchini 1 chopped onion, preferably Vidalia 1-2 cloves fresh garlic, chopped ½ cup grated Parmesan or cheddar cheese 1 teaspoon fresh marjoram or oregano ¼ teaspoon salt 1/8 teaspoon pepper 1-4 teaspoons chopped parsley (optional) PHOTO BY JAMES STEFIUK

Before the Carrboro Farmers’ Market opened in 1977 and way before “farm to fork” dining was taken for granted here, fresh local veggies were not so easy to come by. Back in the day, our best source was Fowler’s Food Store, a stone’s throw from the more pedestrian A&P downtown on Franklin Street. Fowler’s offered an admirable selection of produce (along with superior meats, exotic beers and shockingly unfamiliar canned goods such as escargots). During the growing season, a couple of farm stands appeared one day each week. The original Chapel Hill Farmers’ Market set up behind Brady’s Restaurant where The Siena Hotel now stands; the other, in back of the current Pantana Bob’s on East Rosemary. These pop-up markets offered typical Southern staples – yellow squash, green beans, shell peas, okra, tomatoes and cucumbers. Julia Child’s revolutionary TV show and a young generation of innovative chefs created a demand for cooking and eating outside the traditional Southern box.

Whisk together the eggs and oil until well blended. Mix in Bisquick, then add the remaining ingredients and pour into a buttered 10- x 6-inch or 8- x 8-inch pan. Bake 35 minutes at 350 F or until golden brown. Variations: Add diced ham, cooked bacon pieces or other suitably flavored diced meat or shrimp, Swiss or mozzarella cheese. CHM

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Lucha Tigre Latin-Asian cuisine and sake tequila bar. 746 MLK Jr. Blvd.; 919-904-7326; luchatigre.com THE ROOT CELLAR Sandwiches, prepared salads, desserts and more. Beer and wine only; outdoor dining. 750 MLK Jr. Blvd.; 919-967-3663; rootcellarchapelhill.com Sal’s Ristorante Calzones, pizza, pasta, sandwiches. 2811 Homestead Rd.; 919-932-5125; salsristorantechapelhill.com Timberlyne/Chapel Hill North Area Allen & Son Barbecue N.C. barbecue. 6203 Millhouse Rd. (N.C. 86 N.); 919-942-7576 Farm House Restaurant Steaks, salads, potatoes. 6004 Millhouse Rd. (N.C. 86 N.); 919-929-5727; farmhousesteakhouse.com Joe Van Gogh Coffee and pastries. Timberlyne Shopping Center; 919-967-2002; joevangogh.com

Margaret’s Cantina Creative Mexican appetizers and entrees. Timberlyne Shopping Center; 919-942-4745; margaretscantina.com Oishii Specialty rolls, teriyaki, stir-fry, sushi. Timberlyne Shopping Center; 919-932-7002; oishiiroll.com Pop’s Pizzeria Pizzas, calzones, stromboli, pasta. 1822 MLK Jr. Blvd.; 919-932-1040; pops-pizzeria.com Queen of Pho Vietnamese cuisine like banh mi, stir fried egg noodles and, of course, pho beef noodle soup. Timberlyne Shopping Center; 919-903-8280. Rasa Indi-Chinese Indian and Chinese cuisine. 1826 MLK Jr. Blvd.; 919-929-2199; rasachapelhill.com The Bagel Bar More than 20 homemade bagel varieties. 630 Weaver Dairy Rd., Ste. 109; 919-929-7700; bagelbarbagels.com The Pig Barbecue, fried tofu, collards. 630 Weaver Dairy Rd., Ste. 101; 919-942-1133; thepigrestaurant.com Sage Vegetarian Cafe Vegetarian fare. Timberlyne Shopping Center; 919-968-9266; sagevegcafe.com

YOPOP Chapel Hill Frozen yogurt shop featuring 14 flavors made daily and 36 toppings including fresh fruit. Bubble tea and smoothies. 1129 Weaver Dairy Rd.; 919-537-8229 N.C. 54 East/Raleigh Road Amante Gourmet Pizza Create-yourown pizzas. 6209-B Falconbridge Rd.; 919-493-0904; amantepizza.com BIN 54 Steaks, seafood and other fine American food. Everything made in-house. Glen Lennox Shopping Center; 919-969-1155; bin54chapelhill.com Brenz Pizza Co. Specialty pizzas, subs, salads. 3120 Environ Way, East 54; 919-636-4636; chapelhill.brenzpizzaco.com Coco Bean Coffee Shop Locally owned coffee shop offering Carrboro Coffee Roasters coffee and a variety of baked goods. 1114 Environ Way; 919-883-9003; cocobeancoffeeshop.com 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

MAGONE Italian Grill and Pizza. 1129 Weaver Dairy Rd., Ste. F; 919-904-7393

The Place to Be!

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

BEST

THANKS FOR VOTING US FAVORITE PIZZA!

ITALIAN PIZZERIA III

OF CHAPEL HILL

WINNER

BEST OF CHAPEL HILL

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

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

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WINNER

BEST OF CHAPEL HILL

919 968 4671 italianpizzeria3.com 508 WEST FRANKLIN STREET, CHAPEL HILL



D I N I N G

Jujube Eclectic, modern cuisine inspired by the classic flavors of China and Vietnam. Glen Lennox Shopping Center; 919-960-0555; jujuberestaurant.com

CHRONIC TACOS Mexican grill utilizing authentic recipes. 504 Meadowmont Village Circle; 984-999-4803; eatchronictacos.com

Nantucket Grill & Bar Clam chowder, lobster rolls and more. 5925 Farrington Rd.; 919-402-0077; nantucketgrill.com Raaga Authentic Indian delicacies like curry and masala. 3140 Environ Way, East 54; 919-240-7490; raagachapelhill.com Thai Palace Soup, curries, pad thai. Glenwood Square Shopping Center; 919-967-5805; thaipalacenc.com The Egg & I French toast, pancakes and specialty omelets. 1101 Environ Way, East 54; 919-537-8488; theeggandirestaurants.com Tobacco Road Sports Cafe Burgers, salads and sandwiches. 1118 Environ Way, East 54; 919-537-8404; tobaccoroadsportscafe.com/chapel-hill Meadowmont Village Brixx Wood Fired Pizza Specialty pizzas and salads. 501 Meadowmont Village Circle; 919-929-1942; brixxpizza.com Cafe Carolina & Bakery Salads, sandwiches, breakfast. 601 Meadowmont Village Circle; 919-945-8811; cafecarolina.com

Market Street Coffee & Ice Cream Locally sourced coffee, ice cream and pastries. 503 Meadowmont Village Circle; 919-929-1667; marketstcoffee.com Southern Village LA VITA DOLCE Pastries,

LaVita sorbet, gelato. 610 Market DOLCE St.; 919-968-1635; Espresso & Gelato CafĂŠ

lavitadolcecafe.com

G U I D E

Weaver Street Market Hot bar and salad bar for breakfast, lunch and dinner. 716 Market St.; 919-929-2009; weaverstreetmarket.coop Governors Club Flair Restaurant & Wine Bar Highquality French-influenced American food, coffee, wine, beer and Sunday brunch. 50100 Governors Dr.; 919-967-9990; flairforfoodrestaurant.com Ciao Bella Pizzeria Pizzas, pastas, sandwiches. 1716 Farrington Point Rd.; 919-932-4440 Tarantini Italian cuisine. 50160 Governors Dr. (Governors Village); 919-942-4240; tarantinirestaurant.com Veranda (Briar Chapel)

Pazzo! Italian cuisine, takeout pizza. 700 Market St.; 919-929-9984; pazzo-restaurant.com Rasa Malaysia Authentic Malaysian dishes. 410 Market St.; 984-234-0256; rasamalaysiach.com

501 PHARMACY Scoops of Maple View Farm ice cream, plus malts and shakes. 98 Chapelton Ct., Ste. 300; 984-999-0501; 501rx.com

TOWN HALL GRILL Sandwiches, steak, seafood. 410 Market St.; 919-960-8696; thetownhallgrill.com

Italian Grill & Pizza RECEIVE A $100 GIFT CARD!

WINNER

BEST OF CHAPEL HILL

SERVING BREAKFAST ALL DAY LONG

Ready-made family meals and catering trays available. Timberlyne Shopping Center 1129 Weaver Dairy Rd. | Suite F

919.904.7393

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

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

Contact our event specialist at silverspot.net Offer valid through 10/1/17

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CARRBORO Downtown ALBERELLO CAFÉ & MARKET Florentine sandwiches, housemade pastas, from scratch desserts and more. 72 Chapelton Ct.; 984-234-3017; alberellonc.com BREAKAWAY CAFE A casual “cycling-inspired” cafe serving breakfast, lunch, dinner and small plates, along with Counter Culture coffee, beer, wine and Maple View ice cream. 58 Chapelton Ct., Ste. 100; 984-234-3010; breakawaync.co

CAPP’S PIZZERIA Artisan pizzas that are hand-crafted and wood-fired, utilizing LIFE’S TOO SHORT local ingredients. 79 Falling Springs Dr.; FOR FAKE PIZZA 919-240-4104; cappspizzeria.com THIS IS THE

REAL DEAL

TOWN HALL BURGER & BEER Burgers, fries, salads and beer. 984-234-3504; COMING THIS FALL 2016 townhallburgerandbeer.com TO VERANDA AT BRIAR CHAPEL DECIDE FOR YOURSELF

ACME FOOD & BEVERAGE CO. Soups, salads, seafood and entrees with a Southern touch. 110 E. Main St.; 919-929-2263; acmecarrboro.com AKAI HANA Japanese cuisine including sushi, tempura and teriyaki; 206 W. Main St.; 919-942-6848; akaihana.com Armadillo Grill Tex-Mex burritos, enchiladas, tacos, nachos. 120 E. Main St.; 919-929-4669; armadillogrill.com Cafe Carrboro (formerly Jessee’s) Lunch and breakfast served all day, house-roasted espresso and coffees. 401 E. Main St.; 919-929-0445 Carrburritos Burritos, tacos, nachos and margaritas. 711 W. Rosemary St.; 919-933-8226; carrburritos.com Country Junction Restaurant Simple southern classics. 404 W. Weaver St.; 919-929-2462

GLASSHALFULL Mediterraneaninspired food and wine; outdoor dining; all ABC permits. 106 S. Greensboro St.; 919-967-9784; glasshalfull.net Gourmet Kingdom Sichuan cuisine. 301 E. Main St.; 919-932-7222; thegourmetkingdom.com Jade Palace Sichuan and Chinese. 103 E. Main St.; 919-942-0006; jadepalacecarrboro.com Krave Kava and other exotic root and tea beverages. 105 W. Main St.; 919-408-9596; kravekava.com Market Street Coffee & Ice Cream Locally sourced coffee, ice cream and pastries. 100 E. Weaver St.; 919-960-6776; marketstcoffee.com MEL’S COMMISSARY & LUNCHEONETTE Open for lunch, Mel’s serves up a changing menu of comfort food. 109 West Main St.; 919-240-7700. Milltown Pub fare with an extensive beer list. 307 E. Main St.; 919-968-2460; dininganddrinking.com

79 FALLING SPRINGS DRIVE CHAPEL HILL, NC

WWW.CAPPSPIZZERIA.COM

A California-Inspired Mexican Grill Now serving breakfast!

201 S. Estes Drive, Chapel Hill, NC 27514 (919) 929-7133 | southernseason.com

CANCELLED MEETINGS

T h e r e’s a l w a y s s o m e t h i n g t o ce l e b r a t e a t

Favorite New Restaurant of 2017

WINNER

BEST

CARRBORO’S OPTIMISTIC R E S TA U R A N T & W I N E S H O P

OF CHAPEL HILL M AG A Z INE

984-999-4803 504 Meadowmont Village Circle, Chapel Hill

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

106 South Greensboro St. 919.967.9784

Carrboro

glasshalfullcarrboro.com

D I N I N G

Neal’s Deli Traditional deli fare. 100-C E. Main St.; 919-967-2185; nealsdeli.com Open Eye Cafe Locally roasted Carrboro Coffee and espresso, tea, beer, wine and baked goods. 101 S. Greensboro St.; 919-968-9410 Pizzeria Mercato Pizza, antipasto, soups and fritti. 408 W. Weaver St.; 919-967-2277; pizzeriamercatonc.com Provence Southern French cuisine. 203 W. Weaver St.; 919-967-5008; provenceofcarrboro.com Shaka Shave Ice Hawaiian-style shaved ice: ice cream on bottom, finely shaved ice on top with house-made flavors. 102 S. Merritt Mill Rd.; 919-923-2631. Spotted Dog Vegetarian-friendly appetizers, soups, salads, entrees, desserts. 111 E. Main St.; 919-933-1117; thespotteddogrestaurant.com Steel String Brewery Craft beer and bluegrass music. 106 S. Greensboro St.; 919-240-7215; steelstringbrewery.com Tyler’s Restaurant and Taproom Specialty import beers on tap and traditional pub fare. 102 E. Main St.; 919-929-6881; tylerstaproom.com Wings Over 18 flavors of wings. 313 E. Main St.; 919-537-8271; wingsoverchapelhill.com

G U I D E

East Main Square Amante Gourmet Pizza Create-your-own pizzas. 300 E. Main St.; 919-929-3330; amantepizza.com Esperanza Empanada & Tequila Savory and sweet empanadas, 50 kinds of tequila. 370 E. Main St.; 919-617-1674; esperanzanc.com

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

Hickory Tavern Burgers, sandwiches and build-your-own salads. 370-110 E. Main St.; 919-942-7417; thehickorytavern.com

Elmo’s Diner Homemade Southern and American classics. 919-929-2909; elmosdinercarrboro.com

One Fish Two Fish Hawaiian poke restaurant offering the traditional raw fish over rice and salad bowls, as well as poke burritos, nachos and tacos. 370 E. Main St., Ste. 140; 919-240-5532; onefishtwofishpoke.com

Oasis Organic coffee, tea, beer and wine. 919-904-7343; oasisincarrmill.com

Rise Biscuits and Donuts Carrboro Biscuits, doughnuts and coffee. 310 E. Main St., Ste. 100; 919-929-5115; risebiscuitsdonuts.com The Shoppe Bar and Meatball Kitchen Meatballs, sliders, sides. 370 E. Main St; 919-240-5851; theshoppenc.com Carr Mill Mall B-SIDE LOUNGE Small plates like flatbread, bacon-wrapped dates and fondue. Plus inspired cocktails. 919-904-7160; b-sidelounge.com Carrboro Pizza Oven Pizza, calzones. 919-904-7336; carrboropizzaoven.com

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. 919-929-0010; weaverstreetmarket.coop N.C. 54 West/Carrboro Plaza Anna Maria’s Pizzeria Italian cuisine. Carrboro Plaza; 919-929-1877; annamariasnc.wordpress.com

wood-fired pizza housemade pastas sammies • salads • desserts

RADIUS

112 N. Churton Street Downtown Historic Hillsborough 919.245.0601

Innovative Italian and Mediterranean Cuisine

Discover what “Best Of” is made of!

2015

Serving Lunch Sun & Dinner Tues-Sun Private Dining Rooms for Parties, Receptions and Special Events Half-Price Wine on Sundays 306 W. Franklin St, Chapel Hill 919.969.6600 | vespanc.com facebook.com/vespach

radiuspizzeria.net

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

September/October 2017 chapelhillmagazine.com

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D I N I N G

Taste of the South Porch Dining

G U I D E

Fiesta Grill Burritos, chimichangas, fajitas, tacos. 3307 N.C. 54 W.; 919-928-9002; fiestagrill.us Hong Kong Chinese Restaurant Classic Chinese dishes. 602 Jones Ferry Rd.; 919-942-0850; trianglerestaurants.com/ HongKong Monterrey Traditional Mexican cuisine. Carrboro Plaza; 919-903-9919; monterreychapelhill.com Wingman Wings and hot dogs. 104 N.C. 54 W.; 919-928-9200

THE FEARRINGTON HOUSE RESTAURANT Contemporary fine-dining. Fearrington Village Center; 919-542-2121; fearrington.com/house Moon Asian Bistro An Asian fusion restaurant offering sushi, Chinese dishes like sweet-and-sour chicken, Thai curry dishes, rice and noodles. 111 Knox Way. Ste. 100; 919-869-7894.

WINNER

BEST Voted Favorite BBQ and OF CHAPEL HILL

Southern/Comfort Food!

Meats • Chicken • BBQ/Ribs Chicken & Dumplings • Vegetables • Casserole Brunswick Stew • Gumbo Breakfast items include Chicken & Waffles • Sweet Potato Pancakes New Summer Menu Burgers • Salads • Sandwiches

Mama Dip’s Kitchen

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

PITTSBORO

Cole Park Plaza/U.S. 15-501/ Fearrington Village

THE GOAT Salads, sandwiches and pastries. Fearrington Village Center; 919-545-5717; fearrington.com/the-goat

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

THE FEARRINGTON GRANARY Small plates, salads and burgers. Fearrington Village Center; 919-542-2121; fearrington.com/granary

ROOST BEER GARDEN AT FEARRINGTON VILLAGE Wood-fired pizza, local brews and live music; 2000 Fearrington Village Center; 919-545-5717; fearrington.com/roost Downtown Angelina’s Kitchen Seasonal dishes of the Greek and southwestern variety including gyros, rice bowls and family dinners for pick up. 23 Rectory St.; 919-545-5505; angelinaskitchenonline.com

CROOK’S CORNER

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

On the menu: Crook’s classics & seasonals Full bar includes local beers on tap WINNER

BEST

Recipient of a James Beard Foundation’s America’s Classics Award

OF CHAPEL HILL 2016

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

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

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Thanks for Voting Us Best of Chapel Hill!

D I N I N G

Bella Donna Classic Italian dishes like lasagna and spaghetti carbonara. 440 East St.; 919-545-0900; donnaitalianrestaurant.com Chatham Marketplace Sandwiches, baked goods. 480 Hillsboro St.; 919-542-2643; chathammarketplace.coop The City Tap Classic bar food. 89 Hillsboro St.; 919-545-0562; thecitytap.com Elizabeth’s Pizza Pizzas, calzones, sandwiches, salads and pasta. 160 Hillsboro St.; 919-545-9292; elizabethspizzapittsboro.com

THE MODERN LIFE DELI & DRINKS Wood-fired pizza, salads, small plates and a full bar. 46 Sanford Rd.; 919-533-6883; themodernlifedeli. com

G U I D E

MAPLE VIEW FARM COUNTRY STORE Homemade ice cream and milk. 6900 Rocky Ridge Rd.; 919-960-5535; mapleviewfarm.com Mystery Brewing Public House Arotating seasonal menu and local beers. 230 S. Nash St.; 919-245-1325; mysterybrewing.com

C H R G

C AT E R I N G Dependable

Affordable

Local

411 WEST MEZ

PAGE ROAD GRILL

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

WINNER

BEST EL HILL OF CHAP

Saratoga Grill New England-style cuisine; 108 S. Churton St.; 919-732-2214; saratogagrill.com Sophisticated farm to table dining OAKLEAF Farm-to-table menu renovated, historic specializing inin Pittsboro’s French Chatham and Mills. Italian cuisine; kids menu; all ABC permits. 480 Hillsboro St.; 919-533-6303; oakleafnc.com

The Phoenix Bakery Small-batch and seasonal baked goods and specialty cakes. 84 Hillsboro St.; 919-542-4452 Lunch • Dinner Saturday Brunch • Bar

PITTSBORO ROADHOUSE

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

Village Diner Southern diner, buffet. 600 W. King St.; 919-732-7032 Vintage Revival Tea Room & Treasures Tea and scones. 125 E. King St.; 919-644-8000 Weaver Street Market Hot bar for breakfast, lunch and dinner. 228 S. Churton St.; 919-245-5050; weaverstreetmarket.coop Wooden Nickel Pub Pub fare. 105 N. Churton St.; 919-643-2223; thewnp.com

SPANKY’S SQUID’S

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

burgers and salads; 39

Mills WestChatham St.; 919-542-2432; 480 Hillsboro St. | Pittsboro, NC

pittsbororoadhouse.com 919.533.6303 www.oakleafnc.com

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

Starrlight Mead

Heavenly Honey Wines

It’s Honey... All Grown-up!

Our internationally

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

premises from fruits, herbs, and locally

sourced honey.

Come relax in our

Life’s Too Short For Fake Pizza

tasting room, the perfect place to sit, sip, savor, and learn about the

THIS IS THE REAL DEAL

art of honey wine.

Virlie’s Grill Soups, salads, burgers, sandwiches. 58 Hillsboro St.; 919-542-0376 virliesgrill.com Located in the Heart of Pittsboro at Chatham Mills

Thursday - Saturday 12-6 pm, Sunday 1-5 pm StarrlightMead.com

919-533-6314

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

HILLSBOROUGH Antonia’s Italian cuisine. 101 N. Churton St.; 919-643-7722; antoniashillsborough.com Bona Fide Sandwich Co. Sandwiches, salads and bowls. 104 N. Churton St.; 919-245-7869; bonafidesandwiches.com Hillsborough BBQ Company Barbecue plates and sandwiches, sides and desserts. 236 S. Nash St.; 919-732-4647; hillsboroughbbq.com Hot Tin Roof Games and specialty cocktails; 115 W. Margaret Ln.; 919-296-9113; hottinroofbar.com Jay’s Chicken Shack Chicken, buffalo wings, breakfast biscuits. 646 N. Churton St.; 919-732-3591; jayschickenshack.com

DAMN GOOD FOOD

Dinner Nightly Brunch on Sunday reservations 919.929.2263

acmecarrboro.com

Artisan Hand-Crafted | Wood-Fired Local, Farm-Fresh Ingredients

DECIDE FOR YOURSELF WINNER

BEST OF CHAPEL HILL

Thanks for voting us FAVORITE PIZZA!

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

919.240.4104 CAPPSPIZZERIA.COM

LaPlace Cajun cuisine. 111 N. Churton St.; 919-245-0041; laplacehillsborough.com September/October 2017 chapelhillmagazine.com

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D I N I N G

G U I D E

ALSO CHECK OUT THESE DURHAM RESTAURANTS… Bar Virgile Artfully crafted beverages and small plates. 105 S. Magnum St.; barvirgile.com

Geer Street Garden Simple, down-home fare in a cozy atmosphere. 644 Foster St.; geerstreetgarden.com

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

Kanki Steak, chicken and seafood cooked on hibachi grills, plus an extensive sushi menu. 3504 Mt. Moriah Rd.; kanki.com

Bleu Olive High-quality comfort food with a Mediterranean flair. 1821 Hillandale Rd.; bleuolivebistro.com

Mad Hatter Cafe & Bakeshop Scratch-made pastries and cakes, salads, sandwiches. 1802 W. Main St.; madhatterbakeshop.com

blu seafood and bar Upscale seafood restaurant featuring innovative regional classics and a complete oyster menu. 2002 Hillsborough Rd.; 919-286-9777; bluseafoodandbar.com

Mez Contemporary Mexican Creative Mexican dishes with a fresh twist. 5410 Page Rd.; mezdurham.com

Burger Bach Signature New Zealand grass-fed beef burgers and fresh-cut fries. 737 Ninth St., Ste. 220; burgerbach.com Clouds Brewing American favorites with a German flare. 905 W. Main St., Ste. 22; cloudsbrewing.com Denny’s Diner fare. 7021 N.C. 751, Ste. 901; dennys.com

Saladelia Cafe Espresso and smoothie bar, pastries, sandwiches. 2424 Erwin Rd., 406 Blackwell St. & 4201 University Dr.; saladelia. com Saltbox Seafood Joint Local seafood that is delivered fresh from the Carolina coast and served griddled or fried in a straightforward manner. 608 N. Mangum St.; saltboxseafoodjoint.com

NanaSteak Offers various cuts of beef and steaks, plus other meats and pastas. 345 Blackwell St.; nanasteak.com

The Boot Italian-American restaurant serving sandwiches, pastas and traditional Italian entrees. 2501 University Dr.; thebootdurham.com

Nana’s Restaurant Seasonal dishes of Southern, French and Italian cuisine. 2514 University Dr.; nanasdurham.com

The Original Q Shack “BBQ tender as a mother’s love.” 2510 University Dr.; theqshackoriginal.com

NanaTaco Inventive taqueria that features locally produced meats and veggies. 2512 University Dr.; nanataco.com

Treforni Wood-fired pizza and sandwiches. 1125 W. N.C. 54; treforni.com

Page Road Grill Traditional American dishes. 5416 Page Rd.; pageroadgrill.com

Fairview Dining Room Washington Duke Inn’s AAA Four Diamond-rated restaurant. 301 Cameron Blvd.; washingtondukeinn. com

featuring wood-fired local meat dishes with seasonal sides, craft cocktails. 202 W. N.C. 54; 919-248-3000; primalfoodandspirits. com

Primal Food & Spirits Gluten-free options

Town Hall Burger and Beer Offerings like the “Carolina Burger” with pork belly and pimiento cheese, barbecue, salmon burger and fries poutine. 7830 N.C. 751; 919-973-0506;townhallburgerandbeer.com

Kilometers For The Kids 1-mile Fun Run & 5k

October 15th, 2017 8 am

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MIXTER & GRIBBON BY ZOE PHARO PHOTOGRAPHY BY KATE HARRISON KATEHARRISONPHOTOGRAPHY.COM

E N G A G E M E N T

Sarah Mixter and Brian Gribbon didn’t meet until their junior year

at UNC, when they both worked as student ushers with Carolina Performing Arts. Little did they know that the first shift they worked together would turn into many more shared moments. Brian asked Sarah on a date to Bub O’Malley’s the fall of their senior year, and their shared love of breweries continues to send them all over the country. When Sarah and Brian planned a road trip to visit his family, they decided to stop for a night in Asheville. When they left to eat breakfast, Brian knelt to “tie his shoe,” but disregarded his laces as he surprised Sarah by proposing. The couple spent a beautiful day exploring Asheville and as loyal Tar Heels, they planned to watch the UNC Sweet 16 game that evening. Brian surprised Sarah yet again when he arranged for her family to come celebrate with them. The wedding will be held March 24, 2018 at The Parlour at Manns Chapel. The couple currently lives in Chapel Hill with their dog, Gus. CHM

YOU

Are following us? For Weekend Events, Delicious Dishes Biz News and more...

@chapelhillmag September/October 2017 chapelhillmagazine.com

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W E D D I N G S

PETERSEN & WOLF

M S BY TIA NANJAPPAN PHOTOGRAPHY BY JEFF TESNEY JEFFTESNEYPHOTO.COM

Margaret Petersen and East Chapel Hill High grad John Wolf met

while attending UNC School of Law, but they bonded over their love for their dogs, Beretta and Wendell. Under the pretext of celebrating their move into a new home together, the couple went to dinner at the Angus Barn where John surprised Margaret by proposing. The couple was married in Margaret’s hometown of Mobile, Alabama, with a beautiful ceremony at St. Paul’s Episcopal Church. Margaret contemplated having a “first look” before the ceremony, but ultimately decided against it, concluding that John’s expression when seeing her for the first time while walking down the aisle was more than worth it. Despite being surrounded by family like Debi and Bill Wolf, Kathryn and Owen Drey and Bendt Petersen, Margaret and John felt like they were the only ones in the room during the ceremony. “From the moment Margaret walked through the doors in the church, we were both somewhere between tears and laughter for the duration,” says John. Groomsmen Grant Gibson, Graham Kawula, Daniel Bell, Ryan Pasquini and Noel Myers along with bridesmaid Cara Wolf and reader Sheldon Schenck also joined the happy couple on their joyous day. Margaret works in Corporate Transactions in Denver, NC, while John will practice construction litigation in Durham. The couple resides in The Oaks along with their pups. CHM

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W E D D I N G S

BATES & RAYFIELD

BY ZOE PHARO PHOTOGRAPHY BY HEBA SAL AMA HEBASAL AMA.COM

Stephen Rayfield and Jared “Jay” Bates made last-minute plans for

their first date on Thanksgiving Eve nearly three years ago. That date would turn into many more shared moments over the next few years. At Jay’s own birthday party at the couple’s home in Chapel Hill, Jay surprised Stephen by proposing, and the festivities turned into one of the most memorable nights of their lives. This spring, a rainy forecast for Memorial Day weekend gave way to a perfect day, and the couple was married under clear Carolina blue skies with a wedding on the Governors Club golf course. Friends traveled from as far away as the Middle East to celebrate the special day with Stephen and Jay. The ceremony concluded with bluegrass music from Big Fat Gap during the cocktail hour, bourbon and wine barrels and Carolina blue rocking chairs. The bourbon- and bow tiethemed wedding blended evening formality and Southern charm, a nod to Stephen’s roots. After the wedding, the couple honeymooned on the other side of the world, splitting two weeks in Australia and Bali, Indonesia, where they saw the rainforest and dove the Great Barrier Reef before heading to the beaches of Bali and exploring temples. They wrapped up their adventures in Hong Kong and returned home, where their stateside adventure is just beginning. The couple resides in Chapel Hill. Stephen is a teacher at McDougle Middle School and Jay is the Senior Business Director for North America at ALK-Abelló. CHM

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W E D D I N G S

SMITH & FOX

BY LORA GRIFFITHS PHOTOGRAPHY BY KRYSTAL KAST KRYSTALKASTPHOTOGRAPHY.COM

Julia Smith and Carl Fox found each other on Match.com. Early

in their courtship, doctors diagnosed Carl with myelodysplastic syndrome, a deadly blood cancer. Carl and Julia created Save the Fox, a nonprofit to raise awareness of the disease, and after a long wait he received a bone marrow transplant at UNC Medical Center in 2015. During a trip to visit Julia’s family in Arkansas in 2016, Carl bought a ring and carried it around for months, waiting for the perfect moment. After getting her father’s blessing, Carl took Julia to Glasshalfull where they had their first date. When the tables were too close together to get down on one knee, Carl proposed the next evening during the Democratic National Convention speeches, something Julia says was “perfect!” They were married on May 5, 2017 at the Church of the Holy Family with Julia’s father walking her down the aisle. Her daughter, Susan Smith, was her maid of honor and Antoine Puech was Carl’s best man. Julia also included her late mother in the ceremony – the sleeve of her mother’s 1954 wedding dress was used to wrap her bouquet. Memories of Julia’s mother were present at the reception at The Barn at Fearrington, too. The pair would brunch together at Fearrington Village where her mother would always buy a grapevine ball with lights from Dovecote Style. For the occasion, the barn was transformed into a night garden with white lights, greenery and hydrangea and the band Liquid Pleasure kept everyone dancing. It was truly a day of celebrating family, friends, life and love. CHM

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Published on Aug 25, 2017

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