Durham Magazine October/November 2015

WUNC’S PHOEBE JUDGE 24 DOWNTOWN LIVING 26 THANKSGIVING, PIZZERIA TORO STYLE 60 BEST LAWYERS 70 OCTOBER/NOVEMBER 2015 durhammag.com

designissue

the

big picture the

The talent behind downtown’s Civil Rights History Mural Page 48

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A sense of history, a rural setting and a convenient location

C

Croasdaile Farm in northern Durham offers the best of all three. Set on 1,500 acres of lush forest and grassy meadows, Croasdaile Farm was originally one of Durham’s most prosperous working farms.

Croasdaile Farm is the perfect setting for the home you’ve always wanted. Being part of the Croasdaile Farm Community offers several miles of walking trails, lakes and open green space.

You may select a builder of your choice or work with a member of our prestigious homebuilder team: Legacy Custom Homes www.legacycustomhomes.com

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Convenient to the entire Triangle, Croasdaile Farm is just minutes to Duke University with easy access to Raleigh, Chapel Hill and the Research Triangle Park.

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2451 Croasdaile Farm Parkway, Suite 101, Durham, NC 27705

tel (919) 383-5575 • fax (919) 383-5577 bobby@gardenviewrealty.com • www.gardenviewrealty.com

Exceptional Health Care, Incredibly Close.

Our doors are open and we look forward to becoming a valued member of the Hillsborough community. We are bringing the same quality of care you expect from UNC Health Care closer to your home, with easy access off Interstate 40 at Exit 261 and free parking. It’s more than delivering great care — it’s neighbors taking care of neighbors.

UNC Health Care Hillsborough Campus

UNCHillsborough.org (984) 215-2000

ThankYou YOU DONATE. YOU SHOP. YOU VOLUNTEER.

YOU MAKE A DIFFERENCE. Since the mid-1980s, the local Habitat for Humanity affiliates of Durham and Orange Counties have built more than 650 houses and another 370 internationally.

25 OF THOSE HOUSES

came from the profits of the ReStore in just the past

4 YE ARS.

durham

October/November 2015

Vol 8 No 7

durhammag.com

Senior VP, Publishing

Rory Kelly Gillis

rory@durhammag.com VP, Content

Andrea Griffith Cash

andrea@durhammag.com Senior Associate Editor

Amanda MacLaren

amanda@durhammag.com Creative Director

Kevin Brown Art Director

Sarah Arneson Assistant Editor

Jessica Stringer Events & Community Editor

Dana Lange

Staff Photographer

Briana Brough

Graphic Designer

Christy Wright

Editorial Assistant

Virginia Robinson Editorial Interns

Kayla Anderson, Schyler Martin, Claire Sears and Lily Stephens Contributors

Jessie Ammons and Jill Warren Lucas

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Native Son

B

ill Shore understands the power

of place.

It’s a good quality for a Chamber of Commerce president to have. Bill became the interim president of the Greater Durham Chamber at the beginning of August, when Casey Steinbacher stepped down to pursue independent consulting work.

Over coffee at The Durham Hotel, the Bull City native tells me that we’re sitting in the building where he got his first mortgage, back when it was Home Savings Bank. Newly married to his wife, Cindy, he bought back his childhood home, which was “way out in the country,” five houses down from Hope Valley Elementary and next door to his grandparents’ place.

Bill spent his career – more than 25 years – at GlaxoSmithKline. He retired in 2011 as the director of U.S. community partnerships. Cindy

SCREEN SHOT Look for me on each episode of “CityLife.” Hosted by Beverly B. Thompson, Durham’s Public Affairs director, the show features information on municipal issues and upcoming events. Catch it on Durham Television Network (Time Warner Cable channel 8 or 97-5) daily at 9:30 a.m., 1 p.m. and 7:30 p.m. Or watch it at youtube.com/cityofdurhamnc.

passed away about five years ago. She’d taught at Westminster School for Young Children for 20 years. Their older daughter Kristen – who incidentally bought her childhood home near Jordan High School after Cindy died – teaches there now. (Younger daughter Jillian lives in Raleigh.) “Life’s kind of funny,” Bill says, reflecting.

His father was a pharmacist at Eckerd on Main Street for more than 30 years. His grandfather made cigarettes at American Tobacco. His grandmother made little cotton bags for tobacco at Golden Belt. When he was young, his grandmother would load him and his two brothers into her Plymouth on Saturdays and drive downtown. They’d shop at Belk and have a cherry coke at Woolworth’s, then stop into the pharmacy to see their dad.

“Durham today reminds me of the hustle and bustle we had back then,” Bill says. “I’m thrilled to see it.” DM

ANDREA GRIFFITH CASH @andreagcash

andrea@durhammag.com

The Cover

PHOTO BY BRIANA BROUGH

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OCT/NOV the design issue

FEATURES 24 5 Burning Questions

WUNC’s Phoebe Judge

26 A Downtown Building, Transformed Kimberly Jenkins and Mac Chisholm’s planned downtown loft, plus a guide to living in our city center 33 Geoff Durham on Downtown The president of Downtown Durham Inc. answers some questions about the numbers and nature of city living 40 Setting the Tone Treasure hunting with Nancy Spencer of China Dolls 46 Stay Crafty, Durham A few finds from the Durham Craft Market 48 To Remember and Inspire The designers behind the Durham Civil Rights History Mural 50 N.C. at 21c Five local artists’ works adorn the vitrine spaces at 21c Museum Hotel 60 Chef at Home Thanksgiving with the folks behind Pizzeria Toro 70 BEST

LAWYERS

DEPARTMENTS & COLUMNS

4 Letter from our VP of Content Getting to know Bill Shore, interim president of the Greater Durham Chamber of Commerce 18 Behind the Music Maestro William Henry Curry of the Durham Symphony Orchestra 20 Getting Out Five events you can’t miss 22 Calendar What’s up this month 34 Stuff We Like Design edition with Vert & Vogue’s lookbook, potter Matt Hallyburton and leather designs by SEVLYN 57 Adopt A Pet Meet three pets from The Animal Protection Society of Durham 76 The Dish A soup worth waiting for from Toast 78 The Drink Fall in love with Juju’s Gin Couchee 79 Taste Find our city’s best restaurants 87 Engagements & Weddings Tying the knot, Bull City style

SEEN & HEARD

10 Book Harvest garden party

PHOTO BY BRIANA BROUGH

11 Bull Durham Blues Festival at Durham Central Park 14 VIP party for N.C. Gay and Lesbian Film Festival

Page 50

16 Duke Innovation and Entrepreneurship Initiative grand opening

FORM FUNCTION STYLE BEAUTY Using our expertise and creative vision we have been designing elegant, highly functional traditional and contemporary kitchens for over 25 years. We invite you to visit our Durham showroom and see how we can make your kitchen dreams come to life.

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THE SECRET GARDEN

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A garden party and silent auction hosted by Marcia Angle in her stunning backyard – dubbed Deer Chase Gardens – drew authors like Daniel Wallace and Mike Wiley and raised funds for Book Harvest, the nonprofit that works to ensure kids in need have books at home. DM

2 Volunteer Evan Lewis.

3 Susan and Joby Branion.

PHOTOGRAPHY BY ANDREA GRIFFITH CASH

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Book Harvest’s Catherine Cajka, Scottie Seawell and Daniele Berman.

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SINGING THE BLUES PHOTOGRAPHY BY LILY STEPHENS

Blues lovers young and old got their groove on at the 28th annual Bull Durham Blues Festival, presented by St. Joseph’s Historic Foundation. The two-day festival started with a VIP evening at the Hayti Heritage Center, followed by a free afternoon concert in Durham Central Park the next day. Eleven acts delivered soulful performances at the event, which is one of only two in the country presented by an African-American organization. DM

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Sujuan Upshaw and Aaron Killeen.

Jeffrey Hart with daughter Ellie, 10, and son Sam, 9.

3 Betty and Phillip Rhodes.

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N E W A R R I VA L F R O M D U R H A M ’ S

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PARTY STARTERS PHOTOGRAPHY BY KEN HUTH

Festival donors and VIP guests were invited to The Durham Hotel to kick off the 20th year of the North Carolina Gay and Lesbian Film Festival, hosted by The Carolina Theatre. The second largest LGBT film festival in the Southeast, NCGLFF screened more than 100 films over nine days this year, including 40 features and 110 short films. DM

1 DURHAM POLICE DEPARTMENT

FRONT AND CENTER IN DOWNTOWN Non-Emergency Number: (919) 560-4600 Always call 911 in case of in-progress emergencies.

Desk Officer: (919) 560-4427

Carolina Theatre Booking Coordinator Jared McEntire and Lily Barham.

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Alicia Stokes, Bret Smith, Marlene Cantillo and David Laboy of BlueCross and BlueShield of N.C.

3 Mark Falgout of

ABC11, Carolina Theatre COO Aaron Bare, Tim Alwran of ABC11, Heather Kashner and Celeste Lutrario of Burt’s Bees, Kevin Sowers of Duke University Hospital and Carolina Theatre President/ CEO Bob Nocek.

www.durhampolice.com

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Pine State Electric & Lighting Center “Lighting the Triangle since 1948�

937 Washington Street, Durham | M-F 8am-5pm

919.682.9258 www.pinestatelighting.com

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DUKE I&E OPENS ‘THE BULLPEN’

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A 15,000-square-foot space in the Imperial Building at 215 Morris St. was opened last month to house the Duke Innovation and Entrepreneurship Initiative. “It’s an exciting place in the middle of a really vibrant innovation district in downtown Durham,” says Eric Toone, the initiative’s leader. The space will serve both Duke-centric and local entrepreneurs. DM

Duke’s Cynthia Brodhead and Mayor Bill Bell.

PHOTO BY PILAR TIMPANE

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Assoc. VP/ 3 Duke Real Estate Scott Selig with wife Kris, Duke VP/ Public Affairs Michael Schoenfeld and Durham County Commissioner Brenda Howerton.

Duke I&E Director Eric Toone, Nexsen Pruet’s Keith Burns and Rivers Agency’s Lauren Rivers.

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Maestro William Henry Curry G ETTI N G

TO

K N OW

…

“I

Music Director, Durham Symphony Orchestra; Resident Conductor, North Carolina Symphony Orchestra; William Peace University professor

was raised in Pittsburgh, but happily, I never really grew up. I listened to everything that was good: classical, jazz, Motown, Broadway, Hollywood, etc.

My hero was the greatest all-around musician America has produced: Leonard Bernstein. He loved all types of music. He composed, conducted, played piano, taught and wrote about music, all at the highest level. His love for classical music was the center of his life and his enthusiasm for this art inspired millions of Americans through his televised ‘Young People’s Concerts.’ It was inevitable that I would try to emulate him in the most important part of his legacy: composition.

I came to North Carolina by way of New Orleans, where I served as resident conductor of the New Orleans Symphony. I was deeply impressed by the Durham Symphony Orchestra’s talent and affection for music. The main reason that people play with the symphony is the love of music. When I first conducted them, I saw the incredible talent and love and commitment to making this a great orchestra for a great city; when I was offered the position, there wasn’t any doubt that I wanted to work with this institution. I was very honored. I’m looking forward to the opening of DSO’s 40th season at Northgate Mall on October 25 as well as celebrating my 20th anniversary with the NCSO, teaching at WPU and composing a new orchestral piece called ‘Autumn,’ debuting March 2017.

The highlight of my career was conducting the North Carolina premiere of my Martin Luther King Jr. tribute, ‘Eulogy For a Dream,’ with one of my childhood heroes, William Warfield, reading the text that uses Dr. King’s words. Growing up, I hardly had any other African-American classical music role models, so to get a chance to collaborate with him some 35 years later on a piece that I wrote was obviously exciting to me. The audience was thrilled; we received a standing ovation and the kind of reviews that your mother would write for you.

Had I not chosen this path, I probably would be a jazz pianist in the mode of the late, great Oscar Peterson. Though I have devoted my life to music, my No. 1 passion since childhood has been reading, primarily nonfiction – history, biographies, etc.

I haunt used bookstores like Nice Price Books and Reader’s Corner and Edward McKay in Raleigh. You never know what you’ll find at these places, and a bargain doesn’t distress me either.” DM

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getting

The longtime Resident Expert on “The Daily Show with Jon Stewart” presents his latest stand-up show, “Vacationland,” at The Carolina Theatre, discussing topics ranging from the evolutionary purpose of the weird dad mustache to how to decide which small animals you should love as members of your family and which you should kill with traps and poison.

The winner of the 2014 Tony Award for Best Musical tells the tale of Monty Navarro, the heir to a family fortune who decides to off eight of his relatives in order to jump the line of succession. Hilarity ensues in this production at the Durham Performing Arts Center, as Monty has to deal with his fiancée, a mistress who’s after more than just love and trying to stay out of jail as he slays his way to his inheritance.

Chucho Valdés & Irakere 40 November 16

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The Museum of Life and Science welcomes guests to celebrate fall with a train ride to the museum’s pumpkin patch, where the kiddos can pick out the perfect pumpkin to decorate and take home. Crafts and carnival games spice up the pumpkin adventure. Then, return to the station and continue the day exploring the rest of the museum and its exhibits.

➤

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Pumpkin Patch Express Saturdays and Sundays in October

John Hodgman October 24

5 YOU CAN’T MISS

A Gentleman’s Guide to Love and Murder October 13-18

➤

Enjoy a fall morning of running while supporting Habitat for Humanity of Durham! Choose from half-marathon, five-mile and one-mile distances beginning at various locations around the American Tobacco Campus. The event, now in its second year, features a costume contest with a cash prize and a post-race festival on the lawn next to DPAC with food trucks, an Oktoberfest beer garden and a kids’ zone.

EVENTS

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Bull City Race Fest October 18

out The Latin jazz giant and pianist visits Page Auditorium in this Duke Performances concert to celebrate the 40th anniversary of his revolutionary Havana-based ten-piece band, Irakere. A five-time Grammy winner and threetime Latin Grammy winner, Chucho developed many of today’s Afro-Cuban musical staples, like the combination of bebop with guajeo-based horn lines, the use of the batá and other Cuban folkloric instruments, and rhythms that laid the groundwork for timba. This Cuban jazz band is sure to swing hard with Chucho at its helm!

CLOCKWISE FROM TOP LEFT: BULL CITY RACE FEST PHOTO BY MAGGIE WENDELL FOR TAMARA LACKEY PHOTOGRAPHY; A GENTLEMAN’S GUIDE TO LOVE AND MURDER PHOTO BY JOAN MARCUS; CHUCHO VALDÉS PHOTO COURTESY OF DUKE PERFORMANCES; JOHN HODGMAN PHOTO BY BEX FINCH; PUMPKIN PATCH PHOTO COURTESY OF MUSEUM OF LIFE AND SCIENCE

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Art & Exhibitions

Reality of My Surroundings Oct. 1 – July 10, 2016 In celebration of the museum’s 10th anniversary, the museum presents some of its most significant works by global artists, with an emphasis on artists of African descent, from the contemporary collection. The Nasher Museum of Art at Duke University, 2001 Campus Dr.; 919-684-5135; nasher.duke.edu Durham Art Walk Holiday Market Nov. 21-22, Sat. 10am-5pm and Sun. 1-5pm A celebration of visual arts and fine crafts, featuring the work of numerous talented artists in multiple locations. Visitors can purchase fine art and crafts at many sites including Durham Arts Council, Vega Metals, the Durham Armory and more. The event also features live musical performances and food trucks. Various locations; Free; durhamartwalk.com

Comedy

Tom Papa Sat. Oct. 17, 8pm A successful stand-up comedian for more than 20 years, Papa has starred in films like Steven Soderberg’s “The Informant,” is a regular comedic guest on late night talk shows like “Conan”

and hosts the SiriusXM radio show “Come to Papa.” The Carolina Theatre, 309 W. Morgan St.; $26+; 919-560-3030; carolinatheatre.org Wanda Sykes Thu. Nov. 5, 8pm This Emmy-winning actress and comedian knows how to bring the laughs. Sykes spent five years on the “Chris Rock Show” as a writer and actress, and has starred in CBS’s “The New Adventures of Old Christine” and many films. DPAC, 123 Vivian St.; $54+; 919-680-2787; dpacnc.com NBC’s Last Comic Standing Sat. Nov. 7, 8pm The funniest finalists from the ninth season of the Emmy-winning reality competition perform their best stand-up for the show’s live tour. The Carolina Theatre, 309 W. Morgan St.; $36+; 919-560-3030; carolinatheatre.org

Museums

A Soldier’s Return Home: Reunion and Remembrance Oct. 10-11, Sat. 10am-4pm and Sun. 10am-3pm The people of North Carolina and other Southern states were affected by the Civil War from the loss of their sons, fathers and brothers as well as a loss of their economy. This event shows the cost of the war through lectures, displays and

special tours, which will include several vignettes and personal narratives. Bennett Place, 4409 Bennett Memorial Rd.; Free, donations accepted; 919-383-4345; bennettplacehistoricsite.com Wolf Awareness Week Oct. 11-17, 2pm Learn what it’s like to care for these predators, the role they play in maintaining biodiversity and ways to aid conservation efforts. Special wolfthemed souvenirs will be given out. Museum of Life and Science, 433 W. Murray Ave.; Free with admission; 919-220-5429; lifeandscience.org Engineers Day Sat. Nov. 7, 10am-5pm Celebrate the world of engineering with folks from IBM and Cisco, exploring the ins and outs of robotics, circuits and simple machines. Museum of Life and Science, 433 W. Murray Ave.; Free with admission; 919-220-5429; lifeandscience.org

Music

Music on the Plaza Sundays in October, 4-7pm Concerts by Peter Lamb & The Wolves, Bluegrass Experience, Al Strong and Durham Symphony Orchestra. Northgate Mall, 1058 W. Club Blvd.; Free; 919-286-4400; northgatemall.com

JAKE SHIMABUKURO WED NOV 11 / 8PM

Punch Brothers 309 W MORGAN ST, DURHAM, NC 27701 / 919.560.3030 CAROLINATHEATRE.ORG

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WITH ANAIS MITCHELL

THU DEC 17 / 8PM

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LeAnn Rimes Fri. Oct. 9, 8pm At 11 years old, the country crooner became the youngest person to ever win a Grammy, kickstarting a 20-year career in music that has included 44 million albums sold and countless other awards and nominations. The Carolina Theatre, 309 W. Morgan St.; $37+; 919-560-3030; carolinatheatre.org Abdullah Ibrahim & Ekaya Fri. Oct. 16, 8pm The South African jazz legend incorporates aspects of traditional African music with American jazz and, along with his seven-piece ensemble, Ekaya, he’s still reaching audiences today with his hymn-like piano playing. Baldwin Auditorium, 1336 Campus Dr.; $15-$52; 919-684-4444; dukeperformances.duke.edu Danny Elfman’s Music from the Movies of Tim Burton Tue. Oct. 20, 7:30pm In celebration of 30 years of partnership, director Burton and composer Elfman have created a live concert experience. Performed by the North Carolina Symphony with accompanying choir and visuals on the big screen, enjoy music from movies like “Batman,” “Edward Scissorhands,” “The Nightmare Before Christmas” and more.

DPAC, 123 Vivian St.; $45+; 919-680-2787; dpacnc.com Orquestra Buena Vista Social Club Mon. Oct. 26, 7pm When a group of Cuban musicians joined forces in the late ’90s to record classic cha-chas and mambos, the result was this band and an album that went platinum, winning the Grammy for Best Latin Album. Now, they are on their “Adiós Tour,” with many original members and a 12-piece band. DPAC, 123 Vivian St.; $15-$85; 919-684-4444; dukeperformances.duke.edu UB40 Mon. Oct. 26, 8pm For their first tour in eight years, this British band performs hits like “Red, Red Wine,” as well as material off new album, Silhouette. The Carolina Theatre, 309 W. Morgan St.; $46+; 919-560-3030; carolinatheatre.org Jake Shimabukuro Wed. Nov. 11, 8pm Known for his energetic strumming on the ukulele, his performance incorporates elements of thoughtful, sophisticated arrangements to spontaneous, improvised passages.

The Carolina Theatre, 309 W. Morgan St.; $37+; 919-560-3030; carolinatheatre.org Hiss Golden Messenger and William Gedney Nov. 13-14, 8pm The world premiere of a specially commissioned song cycle by HGM’s M.C. Taylor, complete with a large electric and acoustic ensemble. Taylor’s

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cycle draws upon a group of documentarian Gedney’s photographs from 1972 of everyday life in the Blue Diamond Mining Camp in Leatherwood, Ky. Reynolds Industries Theater, 125 Science Dr.; $15-$38; 919-684-4444; dukeperformances.duke.edu The King’s Singers Sat. Nov. 21, 8pm Beginning and ending in plainsong, the group traces a musical, religious and literary path – centering around the Lord’s Prayer – that includes works by Schütz, Purcell and Bernstein.

Baldwin Auditorium, 1336 Campus Dr.; $15-$52; 919-684-4444; dukeperformances.duke.edu Straight No Chaser Sun. Nov. 29, 7:30pm The world-famous a cappella group embarks on a tour in support of their fifth full-length release, The New Old Fashioned. DPAC, 123 Vivian St.; $47.50+; 919-680-2787; dpacnc.com

Outings

Wild Kratts – Live!

Sun. Nov. 8, 1pm and 4:30pm The popular PBS KIDS TV show comes to life in a classically Wild Kratts story, activating fan-favorite Creature Power Suits to confront a comic villain. DPAC, 123 Vivian St.; $25+; 919-680-2787; dpacnc.com The Illusionists Nov. 10-15, times vary Direct from Broadway, the world’s best-selling magic show is packed with thrilling and sophisticated tricks. DPAC, 123 Vivian St.; $35+; 919-680-2787; dpacnc.com

Theater/Dance

Rennie Harris Puremovement Oct. 23 and Oct. 24, 8pm Famed hip-hop choreographer Harris’ awardwinning dance company is sure to entertain when they return to the stage with both new moves and classics. Reynolds Industries Theater, 125 Science Dr.; $15-$38; 919-684-4444; dukeperformances.duke.edu Disney’s Beauty and The Beast Oct. 23 – 25, times vary See Belle, Beast and all your favorite characters from the beloved Disney love story, and hear classic songs like “Be Our Guest” and “Tale as Old as Time” performed live. DPAC, 123 Vivian St.; $30+; 919-680-2787; dpacnc.com So You Think You Can Dance Tue. Nov. 3, 7:30pm Watch live the Top 10 finalists from the reality dance show’s 12th season perform in its new stage vs. street format. DPAC, 123 Vivian St.; $45+; 919-680-2787; dpacnc.com

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5 burning questions

with WUNC’s Phoebe Judge

BY JILL WARREN LUCAS PHOTO BY BRIANA BROUGH

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hoebe Judge is on the lam, hightailing it to a place where even the savviest

investigator would not find her.

“I’m going somewhere with no running water or electricity,” she says while steering her car toward the Canadian border. “It’s just going to be me and the lobstermen.”

Her escape sounds like an episode of “Criminal,” the acclaimed true crime podcast that she created in 2013 with WUNC radio colleagues Lauren Spohrer and Eric Mennel. In fact, it was her long-awaited vacation to northernmost Maine, a place Phoebe annually visits for two weeks of Internet-free peace and quiet.

“As much as I love North Carolina, I’ll never get used to warm ocean water,” says the Chicago native, 31, who moved here to serve as a producer and on-air contributor for “The Story with Dick Gordon,” which ended in October 2013. “North Carolina beaches will never be cold enough for me.”

The trip also served as a transition from her daily routine at WUNC, where she anchored the local broadcast of “Here & Now,” to a reduced role of filling in as needed on various shifts. It’s a change she welcomes as “Criminal” has doubled its production schedule and now airs every other week.

What was the inspiration for “Criminal”?

Lauren and I were sitting on my back porch one day, trying to come up with the idea for a show that maybe I could host. She observed that people who listen to public radio also like shows like “Law and Order,” but there was no public radio show about crime. She said, “Why don’t we try to make one?” I thought that was the smartest thing. She was absolutely right, and we’ll never run out of stories.

When “The Story” went off the air, it was the push we needed to start doing this.

“Criminal” earned praise from The New York Times, Huffington Post – which hailed it as “the best new radio show in America” – and other media outlets while it was being recorded on the cheap in Lauren’s bedroom closet. How will moving production to WUNC affect the show’s future?

Well, we won’t have to make it on nights and weekends anymore.

Before, we kept this completely separate from our work at WUNC. I’m happy that I can now do this full time and use the studios of North Carolina Public Radio. I’ll still be in a radio station, close to a microphone and still have the opportunity to get live on the air now and then. I love being on the radio, so I’m very happy to keep the relationship going.

Most national podcasts originate from major broadcast hubs like New York or LA. Will “Criminal” remain in Durham?

It feels like everyone is moving to Durham, which seems like a sign that we should stick around. I’m in a field where, for so long, I went where the job was. Now I’m my own boss and can live wherever I want. People are always surprised that we’re based here, but it’s great to work with so many local people. Frankly, I never thought I would

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be in North Carolina for as long as I have, which is three years. The community has been incredibly supportive, and it’s an affordable place to live. We did our first live show last January at Motorco, which is within walking distance of my house. We’ll return to Motorco on October 28 to launch a West Coast tour.

You never set foot in North Carolina before moving to a farm outside of Chapel Hill. What led you to relocate to Durham last year?

I knew nothing about North Carolina when I moved here, but I loved it right away. I’m at my happiest when I’m surrounded by green places and away from concrete. I love being so close to both the mountains and the coast. I enjoyed that beautiful drive home from the studio, where I felt like I left everything behind me when I went home. But increasingly, I found that I was spending most of my time in Durham. There’s always something going on here, and there are so many smart, creative people. And so many great places to eat, like Saigon Grill, a Vietnamese restaurant on Roxboro. I love Nanataco.

I think they have the best lunch special around. For drinks, I really like The Federal and Surf Club. Every day, Durham proves to me that it’s got everything I need.

When you’re not busy researching stories to examine on “Criminal,” what do you do for fun?

I love to take really long walks, like Hillsborough to Durham, which is one of my famous ones. I run around the Duke campus loop. I love cooking big dinners. It’s one of my favorite things to do. I’m at the farmers’ market on Saturday mornings to see what they have, and I’m at Whole Foods nearly every day. I have a house in Trinity Park with a backyard where I like to sit and a sunny front yard with a vegetable garden and a porch swing. I feel lucky every day when I come home. DM

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Live.

Work.

Play.

Kimberly Jenkins and Mac Chisholm have big plans for the old Durham health services facility at 300 East Main

BY ANDREA GRIFFITH CASH

“D

PHOTOGRAPHY BY BRIANA BROUGH

o you know what this is going to be?”

Waiting outside of the former Durham health services facility at 300 East Main Street, just down from Old Havana Sandwich Shop, a string of passersby stop to inquire as construction workers busy themselves.

The abandoned building at the corner of Roxboro and Main will soon be three levels of office space. A fourth level, at the top, will be the home of the building’s new owners, Kimberly Jenkins and Mac Chisholm.

Both Kimberly and Mac have worked for years with entrepreneurs – Kimberly is in technology and counts Bill Gates and Steve Jobs among her former bosses, and Mac is in life science and medicine. Kimberly,

Kimberly and Mac are renovating the top floor as their new downtown abode, which will be almost an entirely open space and will include a mezzanine with a fitness area and a sitting area.

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Many of the facades and historical details, like a Coca-Cola mural and health department signage, will remain intact as a way to preserve and honor Durham’s past.

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a Duke alumna, is also senior advisor to the president and provost for innovation and entrepreneurship at the university. The couple mentor plenty of people, are angel investors and are involved at American Underground.

Which leads to this project at 300 East Main.

“Once you get your money,” Kimberly says of the burgeoning companies there, “and you start to grow, then where do you go?”

Kimberly and Mac will soon be able to enjoy the walkability of downtown, where so much of their work is and where so many of their friends live, while also adding to the city’s robust nature.

They looked at nine buildings downtown.

Nothing compared to this one. Built in 1924 by the Freemasons, in 1938, the building was forfeited by the Masons to the mortgage holder (an insurance company), according to Open Durham (opendurham.org). The property was then purchased by the county for use as a health department. It was dubbed the Eligibility Building because this is where Durhamites came to be assessed for eligibility benefits. In 1992, the health department moved down the block, leaving the building vacant. Most recently, it was used as an event space.

“It will be stunning,” Mac says as we look at the top floor’s progress. It will be almost an entirely open space, save for the bathrooms and laundry room, and will include a mezzanine with a fitness area and a sitting area. It will also be huge.

Kimberly says they plan to host storytellers, comedy acts and private concerts in their home – 50 folding chairs can be set up easily. She and Mac married in late December 2013 and are hoping this space will be done in time for their anniversary this year. “We’d love to have a New Year’s Eve party this year with a DJ,” she says.

A geothermal energy system will reduce energy costs, and outside, they’ll create green space instead of a parking lot.

“Our tenants will be out there eating lunch on a day like this,” Mac says.

An abandoned building is on the verge of being rescued, more jobs will come downtown as a result, and one more couple will be able to walk to their favorite restaurants, galleries and performing arts venues. It’s another win for downtown Durham. DM O c t o b e r / N o v e m b e r

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Downtown Living A guide to properties near the center of our city

300 Swift

300 Swift Ave. 866-430-4687 300swiftapts.com For Rent 578 – 1,295 square feet $1,025 – $2,195 Amenities: 24-hour high-endurance fitness center; personal training yoga space; saltwater pool with dual aqua lounge shelves; courtyards

featuring outdoor games; outdoor grilling kitchen and dining areas; two-level clubhouse with private screening theater and Xbox, and gaming lounge with billiards and card tables; dual private conference rooms; bike storage

605 West

605 W. Chapel Hill St. 919-813-4301 605westapartments.com For Rent, Furnished and Unfurnished 452 – 1,154 square feet $1,090 – $1,980 Wi-Fi, Ethernet, HD cable and most utilities (except electricity) included Amenities: heated saltwater pool with sun shelf; parking garage; fitness center; yoga room; bike storage and bike wash; outdoor living area with fireplace, TV and grilling area; study lounge with computers and printers; public transportation access; pet-friendly environment; serenity courtyard

The Addison

413 E. Chapel Hill St. Contact: Matthew H. Spell, Allenton Management, 919-490-9050 ext. 206 For Rent 533 – 1,190 square feet $770 – $1,330 Amenities: elevator; secured entry; hardwood floors; exposed brick walls; cable ready; stainless steel appliances

Berkshire Main Street 704 Fifteenth St. 919-200-6975 berkshiremainstreet.com

For Rent 749 – 1,914 square feet $1,353 – $3,846 Amenities: rooftop mezzanine; resident parlor; gourmet catering kitchen; fully loaded fitness center; flex studio for yoga; gourmet coffee bar; private conference room; executive business center; salt-water pool with cabana lounging areas; outdoor courtyard with grilling area, fireplace retreat and TVs; pet-friendly; on-site pet spa; easy access bike storage; smoke free; 21 and older community

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Berkshire Ninth Street

The Lofts at Southside

For Rent 578 – 1,615 square feet $1,160 – $3,450 Amenities: resort-style saltwater pool plaza; 4,000-square-foot high-endurance fitness center with flex studio and rock climbing; media, gaming and entertaining lounges with WiFi; e-lounge with Mac stations; on-site fenced dog park featuring a dog spa; bike storage and repair room; demonstration kitchen; grilling stations surrounded by lounging and social areas; courtyard with fire pit

For Rent 581 – 1,381 square feet $775 – $1,650 Amenities: pet friendly; live/work spaces; pedestrian strolling area; man-made pond; swimming pool; playground; gazebo-covered

749 Ninth St. 919-973-4777 berkshireninthstreet.com

703 S. Roxboro St. 844-318-6464 loftsatsouthside.com

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grilling area with seating; bike racks; controlled access parking and building; off-street parking; fitness center; business center with desktop computers and Internet access; clubhouse; elevator; access to public transportation; recycling; 24-hour emergency maintenance available

Erwin Terrace 2816 Erwin Rd. 919-383-3830 teamapartments.com

For Rent 1,050 – 1,750 square feet $1,000 – $1,800 Amenities: limited access building; gated garage and on-site additional parking; elevators; within walking distance to Duke University; pet friendly; 24-hour maintenance; located on the Duke and DATA bus lines; located above and next to retail and restaurants

Golden Belt

807 E. Main St. 919-967-7700 leasing@scientificproperties.com goldenbeltarts.com/spaces/lofts

Carolina Designer Craftsmen Guild

November 6-8, 2015 raleigh convention center

Tickets on sale NOW One Day Ticket $7 Weekend Pass $10 Children under 15, Free

Featuring over 110 fine craft artists from NC and across the United States!

For Rent 890 (floating loft), 986 (extended loft) and 1,260 (corner unit) square feet $1,175 – $1,200 without terrace; $1,275 – $1,300 with terrace Amenities: fitness center; covered bicycle parking; rentable storage units; coffee shop; secured keyless entry; trash/recycling services; package receipt and delivery service; gracious pet policy; designated resident parking; 24-hour security

Marti Mocahbee

buy tickets:

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Old Bull at American Tobacco

300 Blackwell St. Contact: Patty Heivly, 919-744-3578 livingamericantobacco.com For Rent 530 – 1,560 square feet $1,100 – $2,600 Amenities: hardwood floors throughout; quartz countertops; stainless steel appliance package; Bosch washer and dryer; new amenity package – anticipated for December 2015 – includes a rooftop patio deck and renovated courtyard with a gourmet kitchen

Station 9

2211 Hillsborough Rd. 919-249-5380 stationnine.com For Rent 733 – 1,611 square feet $1,138 – $2,647 Amenities: half-court indoor basketball/sports court; outdoor living areas with social grilling stations, fire pit, meditation gardens and billiards; resort-style, saltwater swimming pool and sundeck; 24-hour emergency maintenance;

24-hour fully equipped fitness center; professional business center with Mac, PC and AirPrint printer; limited perimeter access with covered parking

West Village

Phase III (Luxury-style apartments) 600 W. Main St. 538 – 1,494 square feet $1,350 – $2,800 Amenities: one courtyard with outdoor kitchen and TVs; indoor resident lounge; pool

919-682-3690 westvillagedurham.com

* All buildings share amenities

Phase I (Warehouses renovated in 2000) Cooper: 604 W. Morgan St. Flowers: 610 W. Morgan St. Hicks: 212 N. Duke St. Toms: 206 N. Duke St. 563 – 1,753 square feet $1,006 – $2,600 Amenities*: two courtyards; one restaurant (Gonza Tacos y Tequila); business center inside the Cooper building; outdoor kitchen

Whetstone

Phase II (Warehouses renovated in 2008) Cobb: 614 W. Main St. O’Brian: 610 W. Main St. OCF (Old Cigarette Factory): 605 W. Main St. 406 – 1,793 square feet $950 – $3,100 Amenities: two courtyards; one restaurant (Lucia); fitness center; bike storage; pool; outdoor kitchen

WE GIVE EACH PATIENT PERSONALIZED ATTENTION, OPTIONS, AND A WARM FRIENDLY ENVIRONMENT

SERVICES INCLUDE:

• FOOT ORTHOTICS • BRACES FOR ANKLES, KNEES, WRISTS, SPINE AND MORE • PROSTHETIC ARMS AND LEGS • DIABETIC FOOTWEAR

501 Willard St. 919-249-6898 whetstoneapartments.com For Rent 531 – 1,103 square feet $1,010 – $2,155 Amenities: bike storage; conference room; covered parking and controlled access; elevator; entertaining community room; garden courtyard with grill and fireplace; saltwater resort-style pool; fitness center; walkability to Durham’s top restaurants, events and nightlife; Wi-Fi available

Coming Soon! no. 539 Foster Corner of Foster and Corporation Streets Contact: Tammi Brooks, 501 Realty, 919-308-4910 or Chloe Seymore, 501 Realty, 917-863-5569 539foster.com For Sale 639 – 2,324 square feet Starting in the mid-$200,000s Amenities: top-level club room with an expansive terrace overlooking downtown Durham; fitness room; dogwash area; bicycle racks and repair station; additional household storage; and secure parking for all residents.

Units feature private balconies; hardwood floors; nine-foot ceilings; oversized windows; stone counter tops; and stainless appliances.

Solis Ninth Street 810 Ninth St. 919-703-4025 solisninthstreet.com For Rent Studio, 1- and 2-bedroom apartments

FREE EVALUATIONS! 919.908.8975 « 5007 SOUTHPARK DRIVE SUITE 110 « DURHAM

WWW.LIMBIONICSOFDURHAM.COM

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Downtown Geoff Durham, the president/CEO of Downtown Durham Inc., takes questions about the numbers and nature of city living

People have been talking about living downtown forever it seems, but in reality it’s been more of a pioneering initiative with notable – though few in number – converted renovations of existing buildings. But that’s finally changing now, isn’t it?

Yes, in the past 14 months, four multi-family projects – all new construction – have introduced 730 new residential units to the downtown market. The pipeline for mixed-use development continues to fill with an additional 750 units that are either planned or under construction through 2017.

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PHOTO BY BRIANA BROUGH

What’s the residential population of downtown today?

Next year? Down the road?

There are more than 2,000 people currently living downtown; as the new multi-family communities continue to fill, we are anticipating downtown’s population will soon surpass 3,000. The residential projects in the pipeline that are planned and approved will yield an additional 750 units, which will push downtown’s residential population to 5,000.

Who’s moving in? What’s the average price point on the new residences?

We are seeing a few factors driving downtown’s residential market. Until recently, there were only 1,500 residents downtown and a 99% residential occupancy rate; in other words, there were very limited opportunities available for those interested in downtown living.

Downtown’s housing inventory in many ways is playing catch up.

Also, two of the population’s largest generations – the baby boomers and millennials – are actively in the market for this type of housing stock. The baby boomers are typically empty nesters looking to downsize. The millennials are relatively new to the housing market and looking for a point of entry, and with downtown’s strong and growing job market, people are increasingly choosing to live near their work. On average, the rental rates for the downtown apartments range from $800 to $2,500 per month.

We’re famous for our restaurants, and now there’s even talk that there might be too many for our market.

Same with our hotel space, that perhaps we’re bringing more to town than we need, at least for the immediate future. Could you speak to that?

Downtown’s bar/restaurant scene is as vibrant as ever with existing businesses expanding and choosing to open new concepts in other downtown locations. Downtown’s hotel market was dramatically underserved. The Convention Center, corporate traveler and visitor markets were not adequately served by 187 rooms. The four new hotel projects are largely “boutique" in nature, bringing an additional 450 rooms to the market; they only begin to address downtown’s lodging deficiency.

Still, the reality is that downtown’s lacking such key amenities as a supermarket, that it’s perceived as not safe enough. Is downtown ready for city living?

Downtown’s infrastructure will be challenged to keep pace with the growing day and nighttime population and the migration to an 18hour activity center. Well-lit, clean, safe and well-maintained sidewalks that connect businesses, residents, visitors and activities provide a high quality of life downtown. DM d u r h a m m a g . c o m

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the design issue

stuff we

like Good ‘Look’

W

e’re a team who knows what goes into a photo shoot, from scouting locations and styling an outfit to getting the right light and creating the right tone.

So we give huge props to the Vert & Vogue at Brightleaf Square and the Vert & Vogue Femme at Five Points folks for their twice-annual, high-quality “lookbooks.”

The most recent, showcasing their fall/winter collection, was shot in August at The Durham Hotel and can be viewed at vertandvogue.com.

“The iconic mid-century era design influMichelle St. Onge models as quite the hip traveler outside The Durham Hotel. enced our ’50s and ’60s inspired shoot – the big hair, giant eyelashes and rotary phone, just to name a few,” says Nadira Hurley, who owns Vert & Vogue with Craigslist. The artists at Arrow Studio did hair and makeup for the fall/ her husband, Ryan Hurley. “Additionally, the concept of the Durham winter 2015 shoot. ‘staycation’ was inspired by the guests at the hotel – we ran into so “Our creative manager, Catherine Kobe, is really the brains behind many people who live in Durham and were taking time out of their the lookbook operation,” Nadira says. “She wears many hats as the busy lives to relax and stay at The Durham for the weekend.” project coordinator, art director, photographer – you name it, she’s on Previous locations have included SEEDS, The Scrap Exchange it! The lookbook is really a collaborative effort. Everyone on the team and the Durham Bulls Athletic Park. has a hand in it at one point or another, and it really couldn’t be done Vert & Vogue finds models through word of mouth, friends and without them.” – Andrea Griffith Cash 34

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THE WORLDS OF

M. C. ESCHER

NATURE, SCIENCE, AND IMAGINATION OCTOBER 17, 2015 –JANUARY 17, 2016 East Building, Meymandi Exhibition Gallery The most comprehensive Escher exhibition ever presented in the United States. Featuring more than 130 works by the artist, some never before exhibited publicly.

LEONARDO DA VINCI’S

CODEX LEICESTER

AND THE CREATIVE MIND OCTOBER 31, 2015 –JANUARY 17, 2016 East Building, Gallery 2 The Codex Leicester is a 500-year-old notebook from inventor, scientist, and artist Leonardo da Vinci. Presented in dramatic fashion, the original manuscript offers a rare glimpse into one of the greatest minds in history.

2110 Blue Ridge Road, Raleigh The Worlds of M. C. Escher is organized by the North Carolina Museum of Art. The Codex Leicester is on loan from Bill Gates. In Raleigh generous support for the Codex Leicester is provided by the Ron and Jeanette Doggett Fund. Both exhibitions are made possible, in part, by the North Carolina Department of Cultural Resources; the North Carolina Museum of Art Foundation, Inc.; and the William R. Kenan Jr. Endowment for Educational Exhibitions. Research for these exhibitions was made possible by Ann and Jim Goodnight/The Andrew W. Mellon Foundation Fund for Curatorial and Conservation Research and Travel.

M. C. Escher, Drawing Hands, 1948, lithograph, 11 1/8 × 13 1/8 in., Private collection, Texas, © 2015 The M. C. Escher Company, The Netherlands. All rights reserved. www.mcescher.com

TICKETS

ncartmuseum.org or (919) 715-5923

Leonardo da Vinci, Codex Leicester (Sheet 1A, folio 1r) (detail), 1508–10, ink on paper, 11 2/3 × 8 1/2 in., Courtesy of Bill Gates, © 1994 bgC3 PRESENTING SPONSOR

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to another level by serving up more than just area-sourced ingredients.

The dinnerware utilized by Chef Greg Gettles for many of the meals at the restaurant is created by Matt Hallyburton, a potter who makes his home in Old West Durham.

Matt took up the craft after graduating from UNC-Chapel Hill, moving to Durham and meeting other respected North Carolina potters. He says his styles

PHOTOGRAPHY BY NICK PIRONIO, COURTESY OF PIEDMONT RESTAURANT

Contemporary women’s boutique featuring clothing that matches today's lifestyle.

iedmont Restaurant takes local

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“

The dinnerware and functional pots that I make are meant to enhance someone’s dinner or their cup of coffee in the morning.”

and inspirations have varied, but the work he’s creating now is experimental while still staying true to N.C. pottery traditions. Utilizing many local clays and glaze ingredients that give his pots a very particular look, he’s firing the pots several times and layering glazes to create depth.

“The dinnerware and functional pots that I make are meant to enhance someone’s dinner or their cup of coffee in the morning,” he says, “but my other pots are intended to be a bit more visually complex.”

The dishes Matt created for Piedmont have paired well with the types of food Greg is creating, and the two are working toward serving everything on Matt’s plates. Matt has also been working with sous chef and Durham native John May of Chef and the Farmer in Kinston, who has started hosting multi-course pop-up dinners where he pairs each course with a different plate.

“It’s been a really collaborative effort taking both of these chefs’ ideas and producing work that is still my own,” Matt says. “I’m in the process of building my first wood kiln and both of these guys will have plates from the first firing. … I think there is a lot of overlap with what chefs like Greg and John are doing and what I’m doing in clay; there’s an emphasis on sourcing the best materials, paying attention to those materials and hopefully the result is better pots or food that have a sense of place.”

You can find Matt’s works sans foodstuffs at Alizarin Gallery. He also participates in the Durham Pottery Tour, and folks can come to his studio at 811 Hale St. and purchase pots directly. Learn more at hallyburtonpottery.com.

– Amanda MacLaren O c t o b e r / N o v e m b e r

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EMPOWERING YOU TO SAVE FOR

YOUR DREAMS

GoForUrDreams.com d u r h a m m a g . c o m

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Hide and Chic

I

Leather is Stephanie’s material of choice because “it stimulates all the senses in just the right ways.”

t makes sense when you think about it: If you want a leather accessory – say, a belt, a clutch or a backpack – to fit like a dream, get one designed by a dancer. Stephanie Sevilla’s years of dance have shaped, quite literally, the designs of her brand, SEVLYN. Other skills in costume making, fashion design and photography have further developed her appreciation for the way human bodies move and interact with their surroundings.

“A lot of the designs I have tend to favor sharp angles or strong silhouettes,” Stephanie explains.

“I love that the human form is the opposite of that, and the two kind of sit really well against each other.” One example? A piece she’s named “Square Bag, Round Hole.” Its design is deceptively minimal: two rather large rectangles hand-stitched together with off-center cutouts large enough to allow an arm to pass through. It makes a bold visual statement, but when slipped onto the shoulder, it seems to disappear – perfectly complementing the space between a woman’s arm and the side of her waist. It feels like a magic trick.

Her full line is available through sevlyn.com, and select items can be found at boutiques including Vert & Vogue. Producing small-batch pieces allows Stephanie to make the best possible choices about the leather she uses, in terms of both aesthetics and environmental impact. “I love leather,” she says. “It’s beautiful. It’s durable. It stimulates all the senses in just the right ways. I think it’s our job to turn it into something even more beautiful that lasts a long time versus something disposable and of-the-moment. That’s what I intend to do.” – Virginia Robinson DM

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North Carolina’s Largest Selection of Wine, Beer and More Under One Roof – at the Lowest Prices!

Total Wine & More® The selection is incredible.

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the design issue

tone setting the

With her rental company, China Dolls, Nancy Spencer makes mismatched china the life of the party

BY VIRGINIA ROBINSON

PHOTOGRAPHY BY BRIANA BROUGH

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ancy Spencer didn’t grow up here, but she spent every summer of her young life in North Carolina visiting family – “my mother’s older sister and my grandmother and my uncle and my Aunt Gladys” – and she remembers that for all of the hubbub and fun that comes with getting everyone together, the three sets of china they owned among them almost always stayed in the china cabinet, untouched.

“I think we did use it sometimes,” she says, trying to recall exactly O c t o b e r / N o v e m b e r

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One of the features Nancy prizes in a teacup is a stunning design on the inside, not just because it’s beautiful but also because it’s unexpected.

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when, “but what I do remember was them saying, ‘This will be yours someday.’ I just became very attached to it. It’s still very special.”

Childhood awe and excitement are often easily rekindled, as it was for Nancy four years ago in Boone, when she met a friend of a friend who was renting mismatched china. “It was funky 1970s china, like mushrooms and funky flowers,” she says, “but I thought it was such a great idea.”

In 2011, Nancy, by then retired from special education administration, wanted to bring that concept to Durham, but exclusively with fine china. A partnership with her friend Leslie Rowe turned out to be a perfect fit. “I had gotten married right around the time Nancy approached me about it,” says Leslie, “and I had really wanted mismatched china for my wedding but couldn’t find a vendor for it. It was exactly what I had been thinking about!”

Recently, as Leslie’s responsibilities at her primary job have increased, she’s had to step away from what has become their company, China Dolls, but on mutually great terms. “She’s wonderful,” Nancy says of Leslie, “and I will miss her for sure!”

C U R AT I N G THE COLLECTION When China Dolls began, the two partners focused on stocking up – buying whole sets to increase inventory. But after three years, Nancy’s focus has shifted. She admits, “It’s not like I need a lot of china at this point.”

That said, she’s taking me shopping anyway at a few of her favorite consignment and thrift shops, determined to give some fine china a life that it might not otherwise get to have.

We stop first at Once and Again, where she picks up a teacup and says, “These days, I just want stunning!” And what, exactly, makes a teacup stunning? She tips the cup toward us and peers into it. “Sometimes they have a beautiful design inside,” she whispers. “I just bought some teacups because they were just as beautiful on the inside as they were on the outside.”

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We continue our thrifting trek north through Durham, making our way to Everything but Grannies Panties, a spectacular, tightly packed mashup of high-end finds and sweet steals. An example of both: a small, perfectly intact stack of Noritake dessert plates – at an incredible price point. Nancy is in. A score like this is a win for everyone: The plates are a gorgeous addition to the China Dolls collection, and the great deal keeps rentals – and replacements – affordable. Nancy explains, “If I buy [this] for two or three dollars and somebody breaks it, it doesn’t break anyone’s heart.”

F O R T H E B I G D AY One of the things that comes across during our morning of shopping is how fond Nancy is of “her brides.” She knows her clients well, both in the sense that she gets to know them, and in that she knows the kinds of couples who would want the look of her china. “Most of the time, my brides are more likely to be doing it themselves,” she says. “We’ve done a lot of outdoor weddings, farm weddings, those kinds of less-formal events.”

A farm wedding was just what her client Sarah Horton-Campbell wanted.

“In my mind, I pictured an outdoor fall wedding,” Sarah says. “We created so many things ourselves in a DIY, rustic style, and Nancy’s china balanced it out, creating the polished yet fun look that we were going for.” Sarah notes that the china was especially a hit. “My friends were Instagramming their empty plates!”

When asked what she hopes for the future, Nancy’s response is measured and humble. “I just want China Dolls to continue to be a part of the options in Durham for doing something different for events or weddings. I want people to know that it’s affordable. It’s for every woman, every couple, not just people who have money. Everyone should be able to have a beautiful wedding, and china should be a part of it.” DM

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Only the most impressive china will do for China Dolls owner Nancy Spencer, and she frequents shops like Everything but Grannies Panties to find outstanding tableware.

A Coordinated Effort Want to try the mismatched look at home? Nancy shares her secrets.

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• Just try it. Once you start actually pairing pieces, you’ll realize combinations you thought wouldn’t work really look pretty together.

“More works than doesn’t,” notes Nancy.

• As you build the setting, with each layer, ask yourself if you want to choose something simpler or more elaborately decorated. And remember that “simpler” is always relative!

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• Even if they’re gorgeous, designs in the center of a plate are going to be covered up either by another dish or by food. Instead, choose pieces with lovely rims and edges.

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the design issue

Durham, North Carolina Fabric Art, $45

Blush and gold fabric, handembroidered and layered on burlap – with the words “Durham, North Carolina” printed on it – mounted on reclaimed board, ready to hang.

By Kristen Thompson, Love Like Twine, etsy.com/shop/ LoveLikeTwine

Red & honey Kazuri bracelet, $47

Ceramic Kazuri beads from Kenya in red and honey colors accented with matching ceramic beads, red crystals and horn beads; gunmetalfinish toggle clasp.

By Sadarryle Rhone, Kuumba’s Heart, kuumbasheart.com

All embroidery is done by hand with needle and thread to create irregular stitches and beautiful textural quality; Kristen often uses The Reuse Warehouse to source the wood for the background boards.

Kazuri beads are created by the Fair Trade Federation company that was established in the 1970s. The mission of the company is to provide employment opportunities for disadvantaged members of Kenyan society.

stay crafty, Finds from the Durham Craft Market, which celebrates its 10th anniversary this year

BY AMANDA MACLAREN

PHOTOGRAPHY BY BRIANA BROUGH

Curvy glass serving bowl, $90

By Karen Casey, Karen Casey Fused Glass Designs, karencaseyfusedglass.com This custom mold was originally intended as a lampshade; however, the light didn’t dissipate through the glass as well as was anticipated.

So Karen, one of DCM’s founding members and current market manager, started making these foodsafe bowls. (She uses hers for serving chips.) Some of her other items made from glass include jewelry, mirrors, tables, clocks and other art pieces.

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Hazelwood Farm seed sack Richardson-style bag, $65

By Lorie Malone, Re-Created Upcycled Fashion, recreatednow.com All of Lorie’s vintage seed and feed bags are reinforced with fleece and lined with recycled cargo pants, which provide ample pockets and storage inside the bag. She uses parts from belts for the bag closures.

Lidded box, $125

Stoneware that’s been thrown, altered and assembled; fired in a gas kiln at nearly 2,400 degrees.

By Julie Olson, White Oak Pottery, whiteoakartworks.com This art major planned to be a graphic designer till she took a pottery class and “fell in love with the three-dimensional.” She’s been making pots now for 39 years. See more of her work on the second annual Durham County Pottery Tour, November 14-15.

Durham W

hat started as a group of talented folks

displaying their work out of the backs of cars in the Measurement Incorporated parking lot has grown into a vibrant, thriving market of more than 50 juried artists. You can find them out at Durham Central Park every Saturday morning from 8 a.m. to noon chatting with folks about their pottery, woodworking, fiber arts, glasswork, jewelry and much more. Stop by any weekend, but save the date for the Durham Craft Market’s 10th anniversary celebration on October 31, which will feature artist demos, music, door prizes and balloon animals for the kiddos. Check durhamcraftmarket.com for details!

Spice Rack, $65

Made of materials found in Watts-Hillandale neighborhood: a kitchen drawer from Oakland Ave.; ’20s beadboard from Sunset Ave.; beadboard pine from Englewood Ave.; and old picture molding.

By Mark Cool, woodart.ivegotahammer.com Mark gets most of his materials from dumpster diving and picking items off of curbs, mostly vintage, distressed wood, furniture and other found objects. His workshop is on three acres of wooded land in Efland, though he lives in Durham, where he sources many items used to create his pieces.

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Brenda Miller Holmes

Elijah Holmes

Wade Williams

Joanne Andrews

Kenji Holmes Luis Franco

Lisa Gaither Garry Atkinson 48

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the design issue

to remember and inspire

W

hen more than 100 undaunted Durhamites put their hearts into something, it shows. The Durham Civil Rights History Mural was completed this past July, but it began in 2013 at the Hayti Heritage Center as an educational lecture series led by former NCCU dean Dr. Benjamin Speller. An artistic collaboration of local citizens followed – many are pictured here – including 30 core designers ranging in age from 15 to 65. Spearheading the project was Brenda Miller Holmes, a muralist and teaching artist whose hope was to feature important, though perhaps lesser-known, activists in the Civil Rights Movement while “[getting] Durham together to tell its own story.”

“It’s powerful to understand what a group of people coming together to make change can do,” Brenda says of the project, which was funded by the City of Durham, Indiegogo donors and other sponsors. “It is important to honor these foot soldiers; they sacrificed so much, and we need to know their names. I hope people find inspiration in these stories.”

Among those featured is Louis Austin, who was a journalist, activist and, according to Brenda, “a fearless truth speaker.” Also honored is Ann Atwater, who has advocated for a variety of social justice causes including better private housing and school desegregation.

– Virginia Robinson DM

Paolo Kipp

Maja Kricker Faye Brandon

DeMarcus Boone

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N.C. at 21c

Find five local artists’ works in the vitrine spaces at 21c Museum Hotel

BY AMANDA MACLAREN

A

PHOTOGRAPHY BY BRIANA BROUGH

s a 24-hour

director. “… Showcasing works by art museum, 21c has artists from the Durham region is established itself as a space important in order to broaden the for the community to enter and audience for these artists’ works, and to immerse themselves in a variety of both welcome and represent the local mediums, from sculpture and screen arts community to 21c.” These are longprinting to photography and audioterm installations, but about three or so visual stimuli – all at no cost to the will be rotated out in spring 2016, and viewer. This dedication to public again the next year and the year after, art extends further to include works with new local works added in their by area artists, who were invited place. Alice says that the 21c curatorial Damian Stamer’s Toler greets guests on the 11th floor to collaborate with Supergraphic team works to identify artists whose of the 21c Museum Hotel.

Studio to produce site-specific prints work would animate the vitrine spaces for installation on the guest room by visiting gallery and museum exhibits floors of the hotel. “21c is committed to having works by local artists and utilizing local contacts, but artists can also submit pieces via the on view at all times, whether as part of the vitrine program, on loan to 21c website. “The artwork should be suitable for reproduction as a a temporary exhibit or as a site-specific, permanent commission,” says wallpaper,” Alice says, “and, like the rest of the artwork featured at 21c, Alice Gray Stites, 21c Museum Hotels’ vice president and museum should be visually and conceptually engaging.”

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Damian Stamer South Lowell 21 (10th Floor) Toler (11th Floor)

I paint places that would rather be left alone.

Dark woods and dried-out fields glimmer for me now as they did on childhood expeditions with my twin brother. Our adrenaline-tinged memories persist in my trespasses, telling of forgotten barns and abandoned houses – their disheveled rooms pregnant with secrets. While today’s solitude halves my anticipation, it doubles the anxiety, reminding me that someone could have been here 20 years or 20 minutes ago. My unease in these seemingly empty places becomes muffled by stories; they ghost up from the debris before vanishing like their tellers.”

Damian received his B.F.A. in painting from Arizona State University and his M.F.A. from UNC-Chapel Hill. His studios are in Hillsborough and Brooklyn, and he travels back and forth between the two. He recently broke ground on a new studio in the woods of north Durham County “in the center of the places and spaces that I paint.” Locally, you can find his work at Craven Allen Gallery and Flanders Gallery in Raleigh.

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Bill Fick

Skulls and Zombies (3rd–6th Floors)

My current work focuses on frightening monster images that reflect society’s ever-growing fear and anxiety of all things different and unfamiliar. These images are presented in a variety of forms including prints, T-shirts, posters and tattoos.”

Bill received his B.A. from Duke University in 1986 and his M.F.A. from the University of North Carolina–Greensboro in 1990. He is the co-director of Supergraphic, the printmaking studio in Golden Belt that worked with 21c to organize and produce the work used in the vitrines.

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Stacy Lynn Waddell

The Mississippi in Time of War for Francis, Nathaniel, James, Trayvon, Michael, Eric and Me, 1862/1865/2015 (14th Floor)

My studio practice is an effort to appropriate the power invested in linguistics, historical record and cultural leitmotifs. Each provides a fitting context for me to critique a pervasive lineage of contradictions and misunderstandings that remain relevant. The formal and perceptual issues presented in my work begin as an appropriative gesture. For this commission, I have selected an image from the portfolio of 19th-century American lithographers Nathaniel Currier and James Merritt Ives to both critique the intervention and newly minted powers of photography as well as shed light on the grim, ever-present ideological reality that this scene presents.

Gold leaf is a material that I have long used because of its attractive physical attributes, its ability to distort and transform, and its ‘inherent’ value. Gilding is a cornerstone process of the decorative arts. It has an important historic tradition that I am aligning myself with as well.”

After earning her M.F.A. from UNC-Chapel Hill in 2007, Stacy’s work has been recognized and exhibited both nationally and nearby at The Nasher Museum of Art at Duke University, the North Carolina Museum of Art and most recently at Flanders Gallery in Raleigh. She currently resides in Chapel Hill and has a studio in Durham.

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Harrison Haynes

Three Line Whip (8th Floor), Walking Disaster (9th Floor, pictured left)

I grew up in Durham. For a time my mom worked just down the street from here, and I remember accompanying her to the spacious lobby of the Central Carolina Bank (CCB), this building’s anchor tenant, so she could deposit a check. Artists – over the course of their lives, whether they like it or not – become practically familiar with the ruining and repairing of walls. We keep knives and spackle on our studio shelves, yet most of us would not count these as materials. When asked to produce images for these newly finished walls, Grace Jones’ ‘Demolition Man’ kept running through my head.

Turns out the song has nothing to do with construction workers, but the lines ‘walking disaster’ and ‘three-line whip’ had nice chemistry with the photographs, so I swiped them.”

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Harrison received a B.F.A. in painting from the Rhode Island School of Design and a M.F.A. in photography from the Milton Avery Graduate School of the Arts at Bard College in New York.

His studio is east of downtown, in Spectre Arts.

Find more of his work exhibited at 21c beginning October 16 and in a show opening at LIGHT Art+Design in Chapel Hill on October 9. „ O c t o b e r / N o v e m b e r

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Brian Gonzales Punta Sal (7th Floor)

Reminiscing on past experiences in hotels, I settled on the idea that a hotel’s goal is to provide the comforts of home while away from home. I am the son of Latin American immigrants from Mexico and Honduras. I visited Punta Sal National Park and photographed the tiny islands that dot the northern coast of Honduras. Whenever I look at these photographs they remind me of an exotic place that provided all the comforts of home, when home was thousands of miles away.�

Brian received his B.F.A from East Carolina University and a M.F.A from the Herron School of Art and Design in Indianapolis. His studio space is at Supergraphic and at Super G Print Lab on Hood Street, where he is a research fellow. Find more of his current work at the American Tobacco Campus, the SunTrust Gallery at the Durham Arts Council (on view through October 17) and new work on display in the spring at North Carolina Museum of Art. DM

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chefathome

Toro

Thanksgiving,

Style Joining in holiday celebrations with the folks behind the Five Points pizzeria

R

BY JILL WARREN LUCAS

PHOTOGRAPHY BY SARAH ARNESON

Returning to Durham four years ago

from Seattle meant Gray Brooks could realize his dream of opening Pizzeria Toro in Five Points.

It also foretold a return to an entirely different sort of cooking, one that fills his heart and soul as much as his stomach.

“Thanksgiving was always the happiest day of the year in our house,” Gray says a bit dreamily as he warms roasted Brussels sprouts with chestnuts and pancetta in one of his favorite pans, a long-handled forged iron skillet that takes two strong hands to lift.

“My mother would just open the doors.”

(Clockwise from top left) Gray Brooks flips Brussels sprouts in his favorite iron skillet; Toro family members Jay Owens, Cara Stacy and James Duggan; Cara’s brother, Chris Couch, and Mike Morrone of Boxcarr Handmade Cheese dig in; a milk punch cocktail created by Jay; Gray attends to the gravy; then he carves up the turkey breast.

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A toast is shared by Cole Brooks, 4, Gray, Cara and James.

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In the kitchen of the window-filled home he shares with wife Cara Stacy and their 4-year-old son, Cole, Gray describes a happy childhood growing up on Rolling Hill Road near Durham Academy’s Upper School. Duke University students, including basketball standouts Gene Banks and Vince Taylor, and others unable to make it home, were routinely welcomed at their table.

“There were all these great people here with nowhere to go, so they came to us,” he says.

“It was a smaller town then. A smaller world.”

SECRET SAUCE Gray says his mother, Diana Bello, cooked a traditional meal in generous abundance. This year, he updates some of her recipes and ones remembered from Cara’s family feasts: Syrupy canned yams are replaced with roasted local sweet potatoes glazed with thyme-infused bourbon and brown sugar. Instead of giblet dressing, he makes a bread pudding-like stuffing enriched with chicken livers. And the expected green bean casserole substitutes condensed creamy soup with umami-rich mushrooms from Woodfruit Farm enrobed in scratch-made Alfredo sauce. The garnish is not the familiar tinned onion crisps, but a

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• Roast turkey breast and confit of wings, thighs • Sweet potatoes with bourbon-brown sugar glaze • Celery root mashed potatoes • Brussels sprouts with chestnuts and pancetta • Green bean casserole with mushroom cream sauce and frizzled onions • Chicken liver stuffing • Cranberry sauce

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delicious tangle of freshly fizzled onions.

The showstopper, however, is the turkey itself. Gray trims away the leg portions for a two-day confit process that starts with salt and seasonings, follows with a slow roast in duck fat, and concludes with crisping in a hot oven while the separately roasted breast rests.

At the table, Cole wields a leg portion suspiciously, observing it does not look like chicken. “What do I do with the big bone?”

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he asks, pausing to slide his glasses back up his button nose. “Just eat the yummy parts,” his dad advises, as Cole gleefully dives in.

Guests are equally enthusiastic. “Everything is awesome,” says Cara’s brother Chris Couch, who moved here in August to enroll in Duke University School of Medicine’s physician assistant program. He is sitting at the breakfast bar with Mike Morrone of Boxcarr Handmade Cheese in Cedar Grove. Both

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LEFT A bourbon-brown sugar glaze is added to the fresh sweet potatoes, putting the typical canned yams dish to shame.

BELOW Gray shares a few of his cranberries with son Cole.

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WEB EXTRA For Gray’s bourbony sweet potatoes recipe, go to durhammag.com.

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turkey

Gray’s family recipes

TURKEY BREAST Turkey breast from a 16-18 lb. turkey; back, wings, hindquarters and neck removed (“drumettes” should still be attached) 2 Tbsp. flaky sea salt, such as Maldon 1 Tbsp. cracked black pepper 1½ Tbsp. chopped thyme Wednesday: Combine salt, pepper and thyme, and season the entire breast and wing section (outside only); refrigerate overnight.

Thanksgiving: Preheat oven to 350 degrees; place breast on a baking sheet, preferably on some sort of rack, skin side up. Roast for 15 minutes; strategically place 3 or 4 knobs of softened butter on the highest parts of the bird, then return to oven and continue roasting.

Turn and baste the bird every half hour or so, until the internal temperature at its thickest point reaches 150 degrees; this can take anywhere from 1½ to 2½ hours, depending on the size of your bird. At this point, turn the heat to 425 degrees, baste once more, and roast for 10 more minutes, then remove from oven and rest for at least 30 minutes, while you make your gravy and crisp your confit.

TURKEY CONFIT 2 Tbsp. flaky sea salt, like Maldon 2 Tbsp. fresh garlic, chopped 1 Tbsp. fresh thyme, chopped 2 Tbsp. crushed juniper berries 1 Tbsp. cracked black pepper Legs, thighs, wings and pope’s nose from turkey 16-20 cups duck fat* (enough to cover) Tuesday: Combine ingredients of seasoning mix and apply evenly to pieces of turkey to be confit; use all of it. Refrigerate overnight.

Wednesday: Preheat oven to 225 degrees. Remove turkey from refrigerator, place in a roasting pan with sides high enough to submerge the pieces (they should be snug, but not on top of one another), and cover completely with duck fat. Roast for 2½ hours; turn off the oven and let the whole thing cool with the oven for about an hour longer.

When cool, remove pan from oven and gently remove turkey pieces to a smaller roasting pan or casserole. Pour the duck fat slowly through a strainer, stopping just before you reach the roasting juices, which will have settled on the bottom; this is your gravy base. Cover the turkey pieces with the strained fat, and pour the pan juices into a heatproof glass container. Refrigerate both.

Thanksgiving: Heat the duck fat just enough to liquefy, then gently remove turkey pieces. When the turkey breast is resting, place confit turkey on a broiler pan, lower the oven to 350 degrees, and reheat until skin is brown and crispy. * Be sure to get your duck fat in advance. Best bet locally is Whole Foods, or order online at dartagnan.com.

GRAVY Turkey back Turkey neck 1 Tbsp. duck fat Reserved pan drippings from confit 6-8 cups turkey stock (depending on how much gravy you’ll want) ¼ cup dry sherry Equal parts butter and flour, mixed well and rolled into marble sized balls This gravy is finished with a really handy trick straight out of James Beard’s Theory and Practice of Good Cooking, in my opinion one of the most overlooked cookbooks ever written.

Brown the neck and back in the duck fat, the deglaze pan with sherry. Add turkey stock; bring stock to a boil, and turn the heat down to a simmer right away. Skim any fat and foam. Continue to simmer and skim for 1½ to 2 hours, while the breast roasts.

Remove the pan juices from the confit from the refrigerator, and take off the fat cap that will have formed. Heat the pan juices just until liquid, and pour through a strainer. Use a spoon or ladle to push through everything that you can, straining out big pieces of peppercorn and juniper.

Remove the neck, pick the meat and chop it fairly small, and set aside. Remove the back and discard. Stir in the pan juices and turkey neck meat; bring back to a simmer and taste for seasoning. You likely won’t need any as the pan juices pack a lot of salty goodness.

Once the seasoning is to your liking, keep at a simmer and whisk in the butter and flour pellets one at a time, giving each time to emulsify into the gravy, until it reaches the desired consistency.

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have loaded their plates and look every bit like boys assigned to the kids’ table.

“Someday, we’ll have a real dining room table,” Cara quips as the couple’s business partner, Jay Owens, and James Duggan, an employee at Toro, sit in lawn chairs clustered around a small square table. “For now, though, it’s nice to have everyone close.”

Midway through the meal, Gray suddenly jumps to his feet. “Cranberry sauce!” he says, racing to the refrigerator as everyone breaks into laughter. “The good thing is you can make it in advance. The bad thing: It’s easy to forget.”

THE NEW NORMAL While they always cooked a big Thanksgiving feast in Seattle, where Gray and Jay both worked for super chef Tom Douglas, this is the first year Gray and Cara felt like doing so in Durham. At first, they were too busy with a new baby and getting ready to open Pizzeria Toro in October 2012. The next year, they were regrouping after the fire that shuttered the business for months.

“Last year was the first one that felt normal again,” Gray says. “Having this house now makes it special. We feel settled here.”

While Gray, Cara and Jay recently announced they will be serving upscale diner fare in a new restaurant located in the former Jack Tar Hotel, meals more like this classic Thanksgiving dinner will greet diners at the trio’s other new venture, a restaurant to be located in the former Monuts space on East Parrish Street. The small dining room will seat maybe 30 people; the seasonal menu will offer four daily entrees, a handful of small plates and raw oysters, and desserts by Toro pastry chef Emily Barnard. They aim to open before year’s end.

“I really love small restaurants and intimate dinners,” Gray says, sitting back to observe happy, well-fed friends and family refilling wine glasses while Cole builds a fort with tipped chairs. “It’s kind of like having Thanksgiving all year. I love the food,” he adds, “but for me, it’s the people that make it great.” DM

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Walter Etheridge Daniels Daniels & Daniels; 919-544-5444; daniels.com Reich L. Welborn Moore & Van Allen; 919-286-8000; mvalaw.com William H. Lambe Walker Lambe Rhudy Costley & Gill; 919-493-8411; walkerlambe.com Theron M. VanDusen Williams Mullen 919-361-4900; williamsmullen.com Kenneth N. Shelton Womble Carlyle Sandridge & Rice 919-484-2300; wcsr.com

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© 2015 by Woodward/White Inc., Aiken, S.C. All rights reserved.

est Lawyers® is the oldest and most respected peer-review publication in the legal profession. A listing within it is widely regarded by both clients and legal professionals as a significant honor, conferred on a lawyer by his or her peers. For more than three decades, Best Lawyers lists have earned the respect of the profession, the media and the public as the most reliable, unbiased source of legal referrals anywhere.

LAWYERS OF THE YEAR

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b e s t

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William J. Thomas Thomas, Ferguson & Mullins 919-682-5648; tfmattorneys.com DUI/DWI DEFENSE Norman Williams 919-688-2647 ELDER LAW Larry H. Rocamora McPherson, Rocamora, Nicholson & Nordgren 919-493-0584; macroclaw.com EMINENT DOMAIN AND CONDEMNATION LAW Jay H. Ferguson Thomas, Ferguson & Mullins 919-682-5648; tfmattorneys.com EMPLOYMENT LAW - INDIVIDUALS Caitlyn Thomson 919-680-6100 Stewart W. Fisher Glenn, Mills, Fisher & Mahoney 919-683-2135; tfmattorneys.com EQUIPMENT FINANCE LAW Joseph D. Joyner Moore & Van Allen; 919-286-8000; mvalaw.com FAMILY LAW N. Joanne Foil Foil Law Offices; 919-688-9631; foillawoffices.com

Walker Lambe Rhudy Costley & Gill, PLLC a 2016 U.S. News & World Report BEST LAW FIRM would like to congratulate members of the firm selected as Best Attorneys in North Carolina:

Jack Walker William H. Lambe William O. King

For thirty-four years, Walker Lambe Rhudy Costley & Gill, PLLC has provided legal counsel to families and businesses in the Greater Triangle Area of North Carolina.

In addition to business, estate, trust and elder abuse litigation, our attorneys provide a range of legal services from sophisticated tax and financial planning to elder law and estate planning incorporating wills, trusts, asset protection and charitable giving plans. The firm also works with entrepreneurs and businesses in all aspects of their operations including succession planning, employment, tax, contracts, finance, technology, commercial real estate, leases, vendor relations, and business sales, mergers or acquisitions.

FOR THE BUSINESS OF YOUR LIFE AND THE LIFE OF YOUR BUSINESS

John A. Bowman Maxwell, Freeman & Bowman 919-493-6464; mfbpa.com Sharon Thompson Nicholson Pham; 919-883-4900 William O. King Walker Lambe Rhudy Costley & Gill 919-493-8411; walkerlambe.com FAMILY LAW MEDIATION John A. Bowman Maxwell, Freeman & Bowman 919-493-6464; mfbpa.com William O. King Walker Lambe Rhudy Costley & Gill 919-493-8411; walkerlambe.com HEALTH CARE LAW James A. Wilson 919-361-4300 Reich L. Welborn Moore & Van Allen; 919-286-8000; mvalaw.com Arlene J. Diosegy Williams Mullen; 919-361-4900; williamsmullen.com IMMIGRATION LAW Thomas E. Fulghum 919-688-0900; tomfulghumlaw.com LABOR LAW - UNION

240 LEIGH FARM ROAD, SUITE 100 DURHAM, NC 27707 102 MARKET STREET, SUITE 105 CHAPEL HILL, NC 27516 POST OFFICE BOX 51549 DURHAM, NC 27717-1549

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Caitlyn Thomson 919-680-6100 LEVERAGED BUYOUTS AND PRIVATE EQUITY LAW Kenneth N. Shelton Womble Carlyle Sandridge & Rice 919-484-2300; wcsr.com O c t o b e r / N o v e m b e r

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LITIGATION - BANKING AND FINANCE Frank A. Hirsch Matthew P. McGuire Alston & Bird; 919-862-2200; alston.com LITIGATION - CONSTRUCTION John E. Bugg Bugg & Wolf; 919-383-9431; buggwolf.com David E. Fox Moore & Van Allen; 919-286-8000; mvalaw.com Charles R. Holton Womble Carlyle Sandridge & Rice 919-484-2300; wcsr.com LITIGATION – ENVIRONMENTAL David E. Fox Moore & Van Allen; 919-286-8000; mvalaw.com LITIGATION - LABOR AND EMPLOYMENT Caitlyn Thomson 919-680-6100

SMALL FIRM. BIG RESULTS.

John A. Zaloom Moore & Van Allen; 919-286-8000; mvalaw.com LITIGATION AND CONTROVERSY - TAX Jasper L. Cummings Alston & Bird; 919-862-2200; alston.com Charles L. Steel Williams Mullen; 919-361-4900; williamsmullen.com MASS TORT LITIGATION / CLASS ACTIONS - DEFENDANTS Charles R. Holton Womble Carlyle Sandridge & Rice 919-484-2300; wcsr.com MEDIATION Robert A. Beason René Stemple Ellis Beason & Ellis Conflict Resolution 919-419-9979; beasonellis.com Anne R. Slifkin Dispute Resolution; 919-215-9912 Margaret J. McCreary 919-682-7267 Scott M. Taylor 919-942-4626 William O. King Walker Lambe Rhudy Costley & Gill 919-493-8411; walkerlambe.com MEDICAL MALPRACTICE LAW - PLAINTIFFS Donald H. Beskind 919-613-7085

R

ichard Watson,

a native of the small North Carolina town of Red Springs, might wave at you as you pass him driving around Durham. That’s what people do in small towns. Richard’s approach to his clients is likewise open, hospitable, and attentive, which are traits of great value for an attorney representing clients seriously injured as a result of negligence.

Since graduating from UNC in 1968 and UNC Law in 1974, Richard has practiced law in Durham, successfully representing clients in personal injury, wrongful death, and environmental litigation. From 1969 to 1970, he served as an officer with the 199th light infantry

in Vietnam – one of his proudest and most formative experiences – receiving two bronze stars, a commendation for valor in combat, and an Air Medal. He brings to his practice a fine education, underpinned by focus, grit, and determination.

Richard’s notable credentials include having a “5.0 AV-Preeminent” rating with Martindale-Hubbell – its highest status for legal and ethical standards; being named a NC Super Lawyer; and being included as a member of Best Lawyers in America.

Richard Watson’s legal credentials, depth of experience, ethical standards, and personal traits make him an attorney to be reckoned with and one you want on your side of the courtroom.

Elizabeth F. Kuniholm Elizabeth F. Kuniholm, Attorney at Law 919-854-4454; kuniholmlaw.com Karen Rabenau Donald R. Strickland Twiggs, Strickland & Rabenau 919-899-9824; nctrial.com PATENT LAW

43 Glenmore Dr., Durham, NC 27707

Allen R. Baum Brinks Gilson & Lione 919-998-5700; brinksgilson.com u O c t o b e r / N o v e m b e r

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919 794 4788 rnw@richardwatsonlaw.com

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Committed to one cause. Yours.

We are pleased that all three of our partners have been included in the list of NC Super Lawyers® and the Best Lawyers® in America, and that the firm has a 5.0 out of 5.0 AV rating from Martindale-Hubbell®.

Our practice is focused on civil litigation, including workers’ compensation, personal injury and wrongful death, bicycle accidents, employment law, sexual abuse and representation of victims of crime.

We congratulate our partner Leto Copeley, who was named Lawyer of the Year - Durham area - Workers’ Compensation.

300 Blackwell St., Ste. 101 | Durham, NC 27701

919.240.4054

225 E. Worthington Avenue | Charlotte, NC 28203

704.200.2009

cjglawfirm.com

Left to right in photo: Ann Groninger, Valerie Johnson, Leto Copeley

Publishing

for

over

30

years,

Best Lawyers is the oldest and most respected peer-review publication in the legal profession. A listing in

attorneys l i s te d i n the 2 0 16 e d it ion of

T he B es t L

aw ye rs in

A

m e ri c a © from the g re at me tr o p oli s of DU R H A M!

Best Lawyers is widely regarded by both clients and legal professionals as a significant honor, conferred on a lawyer by his or her peers. For more than three decades, Best Lawyers lists have earned the respect of the profession, the media, and the public, as the most reliable, unbiased source of legal referrals anywhere.

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1/2 HORIZONTAL 7.5” X 4.5475”

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Arles A. Taylor Jenkins, Wilson, Taylor & Hunt 919-493-8000; jenkinswilson.com

William A. Anderson Kennon Craver 919-490-0500; kennoncraver.com

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Leslie E. Browder Womble Carlyle Sandridge & Rice 919-484-2300; wcsr.com SECURITIES / CAPITAL MARKETS LAW

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Donald H. Beskind 919-613-7085

Joseph D. Joyner Moore & Van Allen 919-286-8000; mvalaw.com

William S. Mills Glenn, Mills, Fisher & Mahone 919-683-2135; tfmattorneys.com Jerome P. Trehy 844-270-6700 Richard N. Watson 919-794-4788; richardwatsonlaw.com

Charles L. Steel Williams Mullen 919-361-4900; williamsmullen.com TIMBER LAW Kenneth N. Shelton Womble Carlyle Sandridge & Rice 919-484-2300; wcsr.com TRADEMARK LAW

Philip A. Mullins Thomas, Ferguson & Mullins 919-682-5648; tfmattorneys.com

Arlene D. Hanks Moore & Van Allen 919-286-8000; mvalaw.com

Karen Rabenau Donald R. Strickland Twiggs, Strickland & Rabenau 919-899-9824; nctrial.com

Sarah Anne Keefe Womble Carlyle Sandridge & Rice 919-484-2300; wcsr.com

Keith A. Bishop founded the BISHOP & SMITH, PLLC law firm in 1997 to provide legal service throughout the State of North Carolina. BISHOP & SMITH has a well-deserved reputation for taking on difficult and complex civil and criminal cases. We are proud to maintain a high success rate for many of our clients in need of serious civil and criminal litigation.

Employment Law Employment Discrimination Claims Workers Compensation Contracts and Construction Law Child Custody | Child Support Divorce and Separation Automotive Accidents Wrongful Death Driving While Intoxicated (DWI) Guns and Drug Possession Charges Medical Negligence Domestic Violence and Protective Orders Business Legal Services

1802 Martin Luthur King Jr. Pkwy. | Suite 105 | Madison Centre | Durham, NC 27707 919.490.1855 o | 919.824.5986 c

www.keithbishoplaw.com

TRUSTS AND ESTATES

PRIVATE FUNDS / HEDGE FUNDS LAW Kenneth N. Shelton Womble Carlyle Sandridge & Rice 919-484-2300; wcsr.com PRODUCT LIABILITY LITIGATION – DEFENDANTS Jerome P. Trehy 844-270-6700 Charles R. Holton Womble Carlyle Sandridge & Rice 919-484-2300; wcsr.com PRODUCT LIABILITY LITIGATION - PLAINTIFFS Jerome P. Trehy 844-270-6700 Donald H. Beskind 919-613-7085

William V. McPherson Larry H. Rocamora McPherson, Rocamora, Nicholson & Nordgren; 919-493-0584; macroclaw.com Edwin “Jack” Walker Walker Lambe Rhudy Costley & Gill 919-493-8411; walkerlambe.com WORKERS’ COMPENSATION LAW - CLAIMANTS Leto Copeley Valerie A. Johnson Copeley Johnson & Groninger 919-240-4054; cjglawfirm.com Matthew S. Healey Barry C. Jennings Law Offices of James Scott Farrin 919-688-4991; farrin.com WORKERS’ COMPENSATION LAW – EMPLOYERS

REAL ESTATE LAW David S. Kennett Hedrick Murray Bryson Kennett & Mauch; 919-419-3300; hedrickmurray.com

O c t o b e r / N o v e m b e r

THE LAW IS OUR BUSINESS

Kenneth N. Shelton Womble Carlyle Sandridge & Rice 919-484-2300; wcsr.com

Anne R. Slifkin Dispute Resolution 919-215-9912

Elizabeth F. Kuniholm 919-854-4454

BISHOP & SMITH, PLLC

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Matthew S. Healey Law Offices of James Scott Farrin 919-688-4991; farrin.com DM

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dish

the

Toast

|

345 W. Main St.

|

919-683-2183

|

toast-fivepoints.com

There are a few soups that folks wait all year round to appear on the menu at Toast – this butternut squash puree is one of them. “It definitely has its fans,” says Toast chef/owner Billy Cotter.

“Around September, people start asking for it.”

The dish has been a transition from summer to autumn for Toast, which only serves it in the fall, for about six years now. Billy’s recipe is “embarrassingly simple,” but thoroughly intentional. “A lot of people, they put pumpkin pie spices and cinnamon and cream and all this stuff in it,” Billy says. “I just wanted it to be the flavor of butternut.”

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PHOTO BY AMANDA MACLAREN

A Study in Simplicity Much of the richness and sweetness of the soup comes from the way they cook down the onions – nice and slow, about half an hour or 45 minutes, till they are a golden brown. Then, they add the squash and water, cook until tender, and puree the entire lot, tossing in salt and some lemon juice for a little acidity, which balances out the sweetness of the onions and squash. It’s topped with a solid amount of Grana Padano for additional saltiness. Billy suggests pairing this tried-and-true soup with the Tuscan kale or Portobello panini. Or, just savor a cup of it as a small meal – after all, it only comes around once a year! – Amanda MacLaren DM O c t o b e r / N o v e m b e r

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drink

Juju Asian Tapas + Bar

|

737 Ninth St., Ste. 210

It’s time to put Juju’s fire pit into action.

|

919-286-3555

And the Gin Couchee is the cocktail you’ll want in your hand when you’re gathered around it with friends on one of those crisp autumn evenings.

This multi-dimensional beverage is a lot of things all at once.

Part deconstructed gin and tonic, part gin fizz, with a little martini thrown in for good measure, the Couchee is unique to Juju, crafted in the mind of bar manager Brett Lyszak. Rooibos tea and clove are added to the base recipe of Juju’s house-made tonic in a cold-infusion process that takes three days to complete, accentuating fall flavors as

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well as colors, with a delightful amber hue projected by the tea. That amber transforms slightly into brusque orange with the dilution of an American Dry gin, Durham Distillery’s own Conniption, and the drink is shaken (hence, the martini aspect).

Next comes the gin fizz relation – an orange-lemon egg white foam is layered over the top, with Japanese five spice and red beet powder added as vibrant garnish. As Brett points out, it’s meant to be sipped like a cappuccino, letting the slight citrus nuances of the foam complement the brightness of the drink itself. So, sip away! – Amanda MacLaren DM

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NORTHERN DURHAM / NEAR INTERSTATE 85

NORTH DUKE CROSSING SHOPPING CENTER (EXIT 176-B) Bamboo House Chinese Restaurant Simple, classic Chinese dishes.

3600 N. Duke St.; 919-477-0078 Golden Krust Caribbean bakery and grill.

3600 N. Duke St.; 919-283-4639 Las Palmas Mexican Restaurant Authentic Mexican cuisine.

3814 N. Duke St.; 919-479-0080 Ole NC Bar-B-Que Basic barbecue offerings.

3600 N. Duke St. Ste. 17; 919-471-1400 GUESS ROAD Northgate Mall - 1058 W. Club Blvd.

Fast Food •A & D Buffalo’s •Baja Shack •Cajun Café •Chopsticks •Cinnamonster •The Cookie Store •Greek Cuisine •Haagen-Dazs/Planet Smoothie •Marble Slab Creamery •Mickey’s Chicken & Fish •Pretzel Twister •Randy’s Pizza Express •Subway •Tomo Japan Full Service C&H Cafeteria 919-286-7303

Jimmy’s Famous Hot Dogs Hot dogs, burgers, wings and fries.

2728 Guess Rd.; 919-471-0005

Bullock’s Bar-B-Que Barbecue and other Southern comfort food.

3330 Quebec Dr.; 919-383-3211

La Cacerola Cafe & Restaurant Honduran-style cuisine.

2016 Guess Rd.; 919-294-6578

Italian Pizzeria & Restaurant Traditional Italian dishes and pizzas.

3500 N. Roxboro St.; 919-220-1386

HILLSBOROUGH ROAD Bennett Pointe Grill Multi-regional American cuisine.

4625 Hillsborough Rd.; 919-382-9431

Koumi Japanese Restaurant Traditional Japanese dishes and sushi.

3550 N. Roxboro St.; 919-381-5753

Papa Nizio’s Pizza, wings and subs.

3405 Hillsborough Rd.; 919-381-6268 Sharky’s Eat & 8 Pizza, subs and Mediterranean classics like falafel.

4707 Hillsborough Rd.; 919-908-1112 Shanghai Chinese Restaurant Chinese dishes, including steamed whole fish.

3433 Hillsborough Rd.; 919-383-7581 HILLANDALE ROAD (EXIT 174-A)

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Bleu Olive High-quality comfort food incorporating local ingredients and Mediterranean flair.

1821 Hillandale Rd.; 919-383-8502; bleuolivebistro.com El Corral Mexican Restaurant Authentic Mexican cuisine.

1821 Hillandale Rd.; 919-309-4543 Meelo’s Restaurant Italian and Spanish offerings.

1821 Hillandale Rd., Ste. 3; 919-384-9080

Dragon Express 919-286-2098 Jade Buffet 919-286-9555

Perky’s Pizza of Durham American pizzeria.

3422 Red Mill Rd.; 919-682-0202 Silver Spoon Restaurant Diner fare and seafood.

5230 N. Roxboro Rd.; 919-479-7172

NEAR DOWNTOWN BROAD STREET Hummingbird Bakery Signature Southern desserts, breakfast fare, lunch and coffee. 721 Broad St.; 919-908-6942; hummingbird-durham.com Joe Van Gogh This local coffee shop sources quality beans for a superior coffee. 1104-B Broad St.; 919-286-4800 Oval Park Grille Creative comfort food and health-conscious options.

1116 Broad St.; 919-401-6566 The Palace International Traditional East African specialties and African takes on other world cuisines.

1104 Broad St.; 919-416-4922

Pomodoro Italian Kitchen Homemade pastas, sauces and pizzas.

1811 Hillandale Rd.; 919-382-2915

Pan Pan Diner 919-416-1950

NORTH POINTE DRIVE The French Corner Bakery Artisan breads, cookies and muffins, plus a lunch menu. 2005 North Pointe Dr., Ste. B.; 919-698-9836

Randy’s Pizza 919-286-7272 Ruby Tuesday 919-286-5100

Golden China Simple, classic Chinese dishes.

1515 North Pointe Dr., Ste. 110B; 919-220-3168

Gocciolina Italian fare.

3314 Guess Rd.; 919-973-4089

MORE NORTHERN DURHAM DINING Alpaca Peruvian cuisine.

302 Davidson Ave.; 919-220-9028

Hog Heaven Bar-B-Q Eastern barbecue.

2419 Guess Rd.; 919-286-7447 Italian Pizzeria Restaurant Traditional Italian dishes and pizzas.

3823 Guess Rd.; 919-471-0664 O c t o b e r / N o v e m b e r

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Bel Gusto d’Italia Italian dishes, located inside the Millennium Hotel.

2800 Campus Walk Ave.; 919-382-5024

Watts Grocery Seasonal contemporary American cooking using local ingredients. 1116 Broad St.; 919-416-5040; wattsgrocery.com DUKE DINING Blue Express Mediterranean sandwiches and salads.

450 Research Dr.; 919-660-3971 Duke Gardens Terrace Café Sandwiches, coffee and snacks from The Picnic Basket, located at the Sarah P. Duke Gardens.

426 Anderson St.; 919-660-3957

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Joe Van Gogh This local coffee shop sources quality beans for a superior coffee. 120 Science Dr.; 919-660-5078; The Nasher Cafe Bistro fare using fresh, local ingredients; inside the Nasher Museum of Art. 2001 Campus Dr.; 919-684-6032 Twinnie’s Cafe Irish Pub with pastries, sandwiches, salads and coffee. 101 Science Dr.; 919-660-3944 ERWIN ROAD Another Broken Egg Cafe Unique breakfast and lunch menu.

2608 Erwin Rd., Ste. 120; 919-381-5172 Chai’s Noodle Bar & Bistro Japanese, Chinese, Thai and Korean dishes.

2816 Erwin Rd., Ste. 207; 919-309-4864 Hungry Leaf Salads and wraps. 2608 Erwin Rd., Ste. 132; 919-321-8001 MediTerra Grill Mediterranean cuisine.

2608 Erwin Rd., Ste. 136; 919-383-0066 Nosh “Eclectic foodstuffs” including sandwiches, soups, salads, wraps and desserts.

2812 Erwin Rd., Ste. 101; 919-383-4747 Saladelia Cafe Espresso and organic smoothie bar, scratch-made pastries, gourmet sandwiches, salads and soups.

Open for dine-in or carry-out.

2424 Erwin Rd.; 919-416-1400; saladelia.com Six Plates Wine Bar Small-plate menu items. 2812 Erwin Rd., Ste. 104; 919-321-0203 Smashburger Unique burgers and Haagen Dazs milk shakes.

2608 Erwin Rd., Ste. 116; 919-237-1070 Sushi Love Sushi and other Japanese cuisine.

2812 Erwin Rd., Ste. 204; 919-309-2401 ERWIN SQUARE Local 22 Kitchen & Bar Upscale Southern-inspired cuisine, with emphasis on food sourced within a 30-mile radius and local brews. 2200 W. Main St.; 919-286-9755; local22kitchenandbar.com

Banh’s Cuisine Vietnamese and Chinese dishes.

750 Ninth St.; 919-286-5073 blu seafood and bar Upscale seafood restaurant featuring innovative regional classics. 2002 Hillsborough Rd.; 919-286-9777; bluseafoodandbar.com

NINTH STREET DISTRICT Bali-Hai Mongolian Grill Chinese-Mongolian grill. 811 Ninth St.; 919-416-0200

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DOWNTOWN BRIGHTLEAF DISTRICT Alivia’s Durham Bistro European-style bistro with breakfast, pub fare and upscale dinner options. 900 W. Main St.; 919-682-8978

Blue Corn Cafe Authentic Latin-American food with fresh, organic ingredients. 716 Ninth St.; 919-286-9600

Chamas Churrascaria Brazilian Steakhouse Tableside service of beef, pork, lamb and chicken.

905 W. Main St.; 919-682-1309

Burger Bach signature New Zealand grass-fed beef burgers.

737 Ninth St., Ste. 220; 919-973-4416

Devine’s Restaurant and Sports Bar Sandwiches, wings and burgers.

904 W. Main St.; 919-682-0228

Chubby’s Tacos Tacos and burritos. 748 Ninth St.; 919-286-4499

El Rodeo Mexican Restaurant Authentic Mexican cuisine.

905 W. Main St.; 919-683-2417

Cosmic Cantina Authentic Mexican cuisine with vegan options.

1920 Perry St.; 919-286-1875 Dain’s Place Pub fare. 754 Ninth St.; 919-416-8800 Dale’s Indian Cuisine Traditional Indian food. 811 Ninth St.; 919-286-1760 Elmo’s Diner Homemade Southern and American classics with breakfast all day in a casual, family-friendly setting.

776 Ninth St.; 919-416-3823 EpaChamo Venezuelan arepas, burgers and sandwiches.

730 Ninth St.; 984-439-2923 Heavenly Buffaloes Chicken wings and vegan nuggets with more than twenty flavors. 1807 W. Markham Ave.; 919-237-2358 Juju Asian fusion small plates, dumplings and dim sum. 737 Ninth St.; 919-286-3555 Metro 8 Steakhouse American and Argentinean steakhouse.

746 Ninth St.; 919-416-1700 Mesa Latin Kitchen Modern, tapas-style restaurant offering a unique array of Latin cuisine. 2701 Hillsborough Rd.; 919-973-2717

The Federal Pub fare with bistro panache.

914 W. Main St.; 919-680-8611 Fishmonger’s Restaurant & Oyster Bar Fresh seafood and homemade sides.

806 W. Main St.; 919-682-0128 James Joyce Irish Pub and Restaurant Traditional pub food and snacks.

912 W. Main St.; 919-683-3022 Lilly’s Pizza Stone-hearth-baked pizzas with fresh, organic, local ingredients. 810 W. Peabody St.; 919-797-2554 The Little Dipper Fondue. 905 W. Main St.; 919-908-1023 Mount Fuji Asian Bistro Sushi & Bar Thai, Japanese, Chinese and sushi.

905 W. Main St.; 919-680-4968 Parker and Otis Breakfast and lunch, plus candy and other specialty food items. 112 S. Duke St.; 919-683-3200 Quattro by Piazza House-made pasta, Italian dishes and gelato.

905 W. Main St.; 919-956-7360 Respite Cafe Fine coffee and tea. 115 N. Duke St.; 919-294-9737

Monuts Donuts Doughnuts, pastries, English muffins, bagels and breakfast sandwiches. 1002 Ninth St.; 919-797-2634

Rose’s Meat Market and Sweet Shop Sandwiches, pastries and daily dinner specials.

121 N. Gregson St.; 919-797-2233

Ninth Street Coffee House Coffee, pastries, smoothies. 714 Ninth St.

Satisfaction Restaurant & Bar Pub fare including wings, ribs and pizza.

905 W. Main St., Ste. 37; 919-682-7397 Skewers Bar & Grill Buffet and full kabob menu.

1013 W. Main St.; 919-680-8048

Vin Rouge Bistro-style dinner and Sunday brunch.

2010 Hillsborough Rd.; 919-416-0466; vinrougerestaurant.com Parizade Sophisticated Mediterranean food like monkfish tangine, pepper-crusted beef tenderloin and a vegetable caponata made with quinoa. Full bar. 2200 W. Main St.; 919-286-9712; parizadedurham.com

Wellspring Cafe Salad and hot bar in Whole Foods Market, plus sandwiches, pizza and sushi.

621 Broad St.; 919-286-2290

BULL CITY MARKET

Pantones sage green: 5777 brown: 490

The Mad Hatter’s Cafe & Bakeshop Scratch-made pastries, organic salads, sandwiches and wraps, with breakfast all day and delicious brunch every weekend.

Award-winning cakes.1802 W. Main St.; 919-286-1987; madhatterbakeshop.com

Torero’s Mexican Restaurant Authentic Mexican cuisine.

800 W. Main St.; 919-682-4197 WAREHOUSE DISTRICT The Blue Note Grill Barbecue, ribs and burgers. 709 Washington St.; 919-489-6591 Cocoa Cinnamon Coffee, chocolate and pastries.

420 W. Geer St.; 919-697-8990

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The District at 410 Lunch served Thursday and Friday by The Art Institute of Raleigh-Durham. 410 Blackwell St.; 919-317-3200 Geer Street Garden Simple, down-home fare. 644 Foster St.; 919-688-2900 Parts & Labor A variety of dishes meeting many dietary needs.

723 Rigsbee Ave.; 919-901-0875 The Pit Barbecue. 321 W. Geer St.; 919-282-3748 Piedmont Seasonal cooking, inspired by local ingredients.

401 Foster St.; 919-683-1213 CITY CENTER DISTRICT 2 Zero 1 Restaurant Breakfast, lunch and dinner, located in the Durham Marriott Convention Center.

201 Foster St.; 919-768-6000 Bar Virgile Artfully crafted beverages and small plates.

105 S. Magnum St.; 919-973-3000 Beyú Caffe Coffee, pastries and breakfast and lunch menus. 335 W. Main St.; 919-683-1058 Bull City Burger & Brewery Local-beef burgers and dogs, fresh beers brewed in-house. 107 E. Parrish St.; 919-680-2333 Bull McCabes Irish Pub Pub food and bar snacks. 427 W. Main St.; 919-682-3061 The Cupcake Bar Cocktail- and beverage-inspired cupcakes. 101 E. Chapel Hill St.; 919-816-2905 Counting House Upscale restaurant featuring locally sourced entrees, as well as small plates featuring oysters, shellfish and meats and cheeses. Full bar.

111 N. Corcoran St.; 919-956-6760; countinghousenc.com Dame’s Chicken & Waffles Chicken, waffles, shmears.

317 W. Main St.; 919-682-9235 Dashi Traditional ramen shop and izakaya.

415 E. Chapel Hill St.; 919-251-9335 Dos Perros Sophisticated Mexican cuisine.

200 N. Mangum St.; 919-956-2750 Loaf Oven breads and pastries.

111 W. Parrish St.; 919-797-1254 Luna Rotisserie & Empanadas Wood-fired rotisserie meats, Andean-inspired braises, empanadas.112 W Main St.; 984-439-8702 Mateo Tapas and small plates.

109 W. Chapel Hill St.; 919-530-8700 Ninth Street Bakery Organic breads, pastries and lunch.

136 E. Chapel Hill St.; 919-286-0303 Old Havana Sandwich Shop Authentic Cuban sandwiches. 310 E. Main St.; 919-667-9525

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newsbites

Still Room for Dessert

With the recent closing of DaisyCakes, owner Tanya Matta plans to stay local with a new concept she hopes to open before year’s end: a dessert room that would feature plated desserts, three-course tasting menus and house-made ice cream.

Movin’ In

The space that was formerly home to Pop’s on West Main Street has been filled by Lucia, an Italian restaurant that is part of Urban Food Group, which operates several restaurants in Raleigh.

Devil’s Brew

Geer Street Garden is coming to Duke’s West Campus Union with a restaurant called The Devil’s Krafthouse, which will serve up classic pub food and beverages beginning early next year.

Farewell

Sal’s Italian Restaurant and Pizza on N.C. 55 permanently closed in September. We’ll keep you posted on plans for the space!

The Parlour Homemade ice cream. 117 Market St.; 919-564-7999 Pizzeria Toro Wood-fired pizza. 105 E. Chapel Hill St.; 919-908-6936 Pompieri Pizza A pizza joint with a fine-dining approach.

102 City Hall Plaza; 919-973-1589 Revolution Contemporary global cuisine featuring local ingredients. Extensive wine list. Now serving lunch.

107 W. Main St.; 919-956-9999 Rue Cler Restaurant & Cafe French bistro-style cuisine. 401 E. Chapel Hill St.; 919-682-8844 Saltbox Seafood Joint Local seafood that is delivered fresh from the Carolina coast and served griddled or fried in a simple, straightforward manner.

608 N. Mangum St.; 919-9088970; saltboxseafoodjoint.com

Scratch Bakery Sweet and savory pastries, plus lunch.

111 W. Orange St.; 919-956-5200 Taberna Tapas, paella and flatbreads.325 W. Main St.; 919-797-1457 Toast Italian paninis and soups.

345 W. Main St.; 919-683-2183 AMERICAN TOBACCO DISTRICT Basan A wide variety of fresh, specialty sushi rolls, modern Japanese appetizers and entrees, and an extensive sake selection.

359 Blackwell St., Ste. 220; 919-797-9728; basanrestaurant.com Cuban Revolution Restaurant & Bar Cuban tapas served amid ’60s-style decor.

318 Blackwell St.; 919-687-4300 359 Blackwell Street

Suite 220 Durham NC 27701 BasanRestaurant.com

Mellow Mushroom American pizzas, calzones, salads, hoagies.

410 Blackwell St.; 919-680-8500 OnlyBurger The food truck’s brick-and-mortar version offers all the same build-your-own burger options and sides like bacon-wrapped mac-n-cheese squares.

359 Blackwell St.; 919-237-2431 Saladelia Cafe Espresso and organic smoothie bar, scratch-made pastries, gourmet sandwiches, salads and soups. Open for dine-in or carry-out. 406 Blackwell St.; 919-687-4600; saladelia.com Tobacco Road Sports Cafe American dishes with local ingredients, overlooking The Bulls’ stadium. 280 S. Mangum St.; 919-937-9909 Tyler’s Restaurant & Taproom Hearty fare and huge beer selection.

324 Blackwell St.; 919-433-0345

EAST CENTRAL DURHAM

FAYETTEVILLE STREET Bowick’s Ark Southern comfort food. 901 Fayetteville St., Ste. 205; 919-680-3200 Chicken Hut Soul food. 3019 Fayetteville St.; 919-682-5697 New Visions of Africa African soul food. 1306 Fayetteville St.; 919-687-7070 MORE EAST CENTRAL DINING Byrd’s BBQ Restaurant & Catering Classic barbecue and sides.

2816 Cheek Rd.; 919-530-1839 Johnson Family Barbecue Classic Eastern barbecue and sides.

5021 Wake Forest Hwy.; 919-397-5693

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WEST CENTRAL DURHAM

Peony Asian Bistro Chinese dishes and sushi. 3515 Witherspoon Blvd.; 919-419-8800

DURHAM-CHAPEL HILL BOULEVARD (15-501)

The Refectory Cafe Dal, chili, salads and soups.

2726 Durham-Chapel Hill Blvd.; 919-908-6798

Fairview Dining Room Seasonally inspired contemporary cuisine inside the Washington Duke Inn & Golf Club. 3001 Cameron Blvd.; 919-493-6699; washingtondukeinn.com Foster’s Market Fresh breakfast, sandwiches, prepared salads and other specialty food items. 2694 Durham-Chapel Hill Blvd.; 919-489-3944 Full Lotus Wellness Blueprint to healthy living with clean eating programs.

3319 Durham-Chapel Hill Blvd.; 919-998-6621 Guglhupf Bakery, Cafe and Restaurant German-inspired cuisine and artistical bakery.

2706 Durham-Chapel Hill Blvd.; 919-401-2600 Kanki Steak, chicken and seafood cooked on hibachi grills, plus an extensive sushi menu.

3504 Mt. Moriah Rd.; 919-401-6908; kanki.com Kurama Japanese Seafood, Steakhouse & Sushi Bar Hibachi dishes. 3644 Durham-Chapel Hill Blvd.; 919-489-2669

Shrimp Boats Southern cuisine. 2637 Durham-Chapel Hill Blvd.; 919-489-6591 Sitar Indian Cuisine Homemade Indian dishes at affordable prices, with daily lunch buffets and a weekend dinner buffet.

3630 Durham-Chapel Hill Blvd.; 919-490-1326 Spartacus Restaurant Contemporary Greek/Mediterranean cuisine in a casual yet elegant atmos­phere.

4139 Durham-Chapel Hill Blvd.; 919-489-2848 UNIVERSITY DRIVE The Boot Soups, salads, sandwiches, pastas and traditional Italian entrees. 2501 University Dr.; 919-294-8383 Capital Seafood Market & Grill Raw seafood for sale. 1304 University Dr.; 919-402-0777 Mi Peru Peruvian fare. 4015 University Dr.; 919-401-6432 Nana’s Restaurant Seasonal dishes influenced by Southern, French and Italian cuisine. 2514 University Drive; 919-493-8545

Nanataco Inventive taqueria that features locally produced meats and veggies. 2512 University Dr.; 919-489-8226 The Original Q Shack “BBQ tender as a mother’s love,” including signature chile-rubbed beef brisket and Carolina pork shoulder. 2510 University Dr.; 919-402-4227; theqshackoriginal.com Saké Bomb Asian Bistro Authentic Asian bistro and sake bar.

4215 University Dr.; 919-401-4488

Saladelia Cafe Delicious, healthy, homemade food with an espresso and organic smoothie bar, scratch-made pastries, gourmet sandwiches, salads and soups. Open for dine-in or carry-out. 4201 University Dr.; 919-489-5776; saladelia.com Thai Cafe Authentic Thai cuisine. 2501 University Dr.; 919-493-9794 MORE WEST CENTRAL DINING Amante Gourmet Pizza Gourmet pizzas and calzones.

3825 S. Roxboro Rd.; 919-572-2345 Bull Street Gourmet & Market Fresh salads and sandwiches.

3710 Shannon Rd.; 919-237-2398 Cafe Love (Live Organic Vegan Eats) Vegan dishes, smoothies and more.

3219 Old Chapel Hill Rd.; 919-251-9541 Four Square Restaurant Upscale seasonal menu.

2701 Chapel Hill Rd.; 919-401-9877

Tender as a Mother's Love READERS’ FAVORITE

PLATINUM WINNER

READERS’ FAVORITE

BRONZE WINNER

IBEST IBEST OF DURHAM OF DURHAM 2015

2015

2510 University Dr. Durham, NC Phone 919 - 402 - 4BBQ (4227)

Catering available

Open 7 days a week 11am - 9pm

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G2B Restaurant & Brewery Pairs creative New American cuisine with craft beers.

3211 Shannon Rd.; 919-251-9451 Hope Valley Diner Diner food and breakfast all day.

3710 Shannon Rd.; 919-419-0907 READERS’ FAVORITE

BRONZE WINNER

IBEST OF DURHAM 2015

Dinner every night but Monday Seasonal menus Locally driven NC cuisine Signature cocktails NC draught beers 1116 BROAD STREET DURHAM

w w w.wattsgrocer y.com

OnlyBurger The food truck’s brick-and-mortar version offers all the same build-your-own burger options..

3710 Shannon Road; 919-937-9377 Randy’s Pizza Brick oven pizzas.

1813 Martin Luther King Jr. Pkwy.; 919-490-6850 Piper’s Deli Deli sandwiches and burgers.

3219 Old Chapel Hill Rd.; 919-489-2481 Tonali Restaurant Inventive Mexican cuisine.

3642 Shannon Rd.; 919-489-8000

SOUTHERN DURHAM / NEAR I-40 WOODCROFT SHOPPING CENTER (EXIT 274) Chubby’s Tacos Tacos and burritos.

4711 Hope Valley Rd.; 919-489-4636 City Beverage Innovative nouveau American cuisine.

4810 Hope Valley Rd.; 919-401-6500

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Joe Van Gogh This local coffee shop sources quality beans for a superior coffee. 4711-5A Hope Valley Rd.; 984-219-2410 Pulcinella’s Italian Restaurant Southern Italian dishes.

4711 Hope Valley Rd.; 919-490-1172 Randy’s Pizza New York-style pizza and subs.

4810 Hope Valley Rd., Ste. 112; 919-403-6850 Smallcakes A gourmet cupcakery.

4711 Hope Valley Rd.; 919-937-2922 West 94th Street Pub Standard pub fare. 4711 Hope Valley Rd.; 919-403-0025 SUTTON STATION (EXIT 276) 58 Fifty Bistro Modern American cuisine and cocktails.

5850 Fayetteville Rd.; 919-544-8585

Pho 9N9 Restaurant Vietnamese cuisine.

2945 S. Miami Blvd., Ste. 102; 919-544-4496 Piper’s In The Park Soups, salads, hoagies and burgers.

2945 S. Miami Blvd.; 919-572-9767 HOPE VALLEY COMMONS Char-Grill Burgers, milkshakes and more.

1125 W. N.C. 54; 919-489-6900

Denny’s Diner fare serving breakfast anytime, lunch and dinner. 7021 N.C. 751, Ste. 901; 919-908-1006; dennys.com

Bocci Trattoria & Pizzeria Traditional Italian dishes and pizzas.

5850 Fayetteville Rd.; 919-206-4067 Dulce Cafe Espresso, gelato and sandwiches.

5826 Fayetteville Rd., Ste. 106; 919-797-0497 Nantucket Grill & Bar New England-style cuisine.

5826 Fayetteville Rd.; 919-484-8162

Mattie B’s Public House Burgers, pizza, wings and house-made potato chips. 1125 W. N.C. 54; 919-401-8600

NEAR SOUTHPOINT

LINCOLN PARK WEST Danny’s Bar-B-Que Hickory-smoked barbecue.

2945 S. Miami Blvd., Ste. 118; 919-806-1965

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Gussy’s Place Pita sandwiches, soup, daily specials.

2945 S. Miami Blvd.

HOMESTEAD MARKET (EXIT 276) Bean Traders Coffee Coffee specialties and local pastries.

105 W. N.C. 54; 919-484-2499

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The Mad Popper A gourmet popcorn shop with flavors both sweet Shiki Sushi, Inc. and savory. 105 W. N.C. 54, Ste. 259; 919-484-7677

105 West NC Hwy 54 Suite 207 Durham, North Carolina 27713 (919) 484-4108

Asian Bistro Sushi and Bar

Shiki Sushi Sushi and pan-Asian choices inspired by the home-cooking of Japan, China, Vietnam and Thailand. 207 W. N.C. 54; 919-484-4108; shikinc.com

THE STREETS AT SOUTHPOINT (EXIT 276) Porchetta Slow-roasted Italian-style pork sandwiches and sides. Southpoint; 919-727-6750 Zinburger Gourmet burgers and wine selections.

Southpoint; 919-293-1726 RENAISSANCE VILLAGE Harvest 18 Locavore, seasonal eats.

8128 Renaissance Pkwy., Ste. 114; 919-316-1818 Rise Biscuits & Donuts Handmade, hand-rolled and fast. 8200 Renaissance Pkwy., Ste. 1003; 919-248-2992 WESTPOINT AT 751 Town Hall Burger and Beer Hamburgers, chicken, salad and sides.

7830 N.C. 751; 919-973-0506 Bonefish Grill Seafood. 7820 N.C. 751; 919-248-2906

live

Mediterranean

Bistro

READERS’ FAVORITE

PLATINUM WINNER

IBEST

relaxi omatic .

OF DURHAM 2015

Thanksgiving made easy.

Let our kitchen do all the work this holiday season.

It’s easy to order!

Private Dining Room Outdoor Seating 1821 Hillandale Road | Durham

919.383.8502

www.bleuolivebistro.com bleuolivebistro

@bleuolivebistro

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359 Blackwell Street • Suite 220 American Tobacco Campus • Durham, NC (919) 797 - 9728

BasanRestaurant.com

919 489 5776 www.saladelia.com

Unexpected combinations. Tantalizing choices. Tastefully done.

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N.C. 54 Ai Fuji Japanese Steakhouse Hibachi dishes and buy-one-get-one sushi.

202 N.C. 54; 919-998-3988 Akashi Japanese Grill & Sushi Bar Hibachi dishes and sushi.

2223 N.C. 54; 919-572-9444

Cafe Meridian Mediterranean and American options.

2500 Meridian Pkwy.; 919-361-9333

IMPERIAL CENTER (EXIT 282)

La Tropicale Cafe & Catering Caribbean cuisine.

4716 N.C. 55; 919-638-8444

The Coffee Element Coffee, tea, smoothies and pastries.

202 N.C 54; 919-361-3320 Na’Mean Asian fusion, Korean barbecue, sandwich shop. A KoKyu joint. 4823 Meadow Dr., Ste. 108; 919-699-4667

FOOD & SPIRITS

True Flavors Diner Upscale Southern diner.

5410 N.C. 55; 919-316-7978

Jamaica Jamaica Carribean food.

4857 N.C. 55; 919-544-1532

Baba Gannouj Mediterranean Bistro Pita wraps, platters, and salads.

105 N.C. 54; 919-484-0220

PRIMAL

Brigs at the Park Breakfast, salads and sandwiches.

4900 N.C. 55; 919-544-7473

Primal Food & Spirits Wood-fired local meat dishes with seasonal sides and craft cocktails. 202 W. N.C. 54; 919-248-3000; primalfoodandspirits.com

Sansui Sushi Bar & Grill Hibachi dishes and sushi.

4325 N.C. 55; 919-361-8078 Vit Goal Tofu Restaurant Korean dishes. 2107 Allendown Dr.; 919-361-9100 GREENWOOD COMMONS (EXIT 278) Benetis Restaurant Classic breakfast with a Mediterranean lunch buffet.

5410 N.C. 55; 919-806-0313 Sarah’s Empanadas Homemade empanadas.

5410 N.C. 55; 919-544-2441

Spice & Curry Traditional Indian dishes.

2105 E. N.C. 54; 919-544-7555

Tandoor Indian Restaurant Traditional Indian dishes.

5410 N.C. 55; 919-484-2102

RTP N.C. 55 Backyard BBQ Pit Barbecue and other Southern comfort foods.

5122 N.C. 55; 919-544-9911

MEZ Contemporary Mexican Creative Mexican dishes, based on traditional recipes with a fresh, healthy twist.

5410 Page Rd.; 919-941-1630; mezdurham.com

Page Road Grill Traditional American dishes, from house-made soup and bread to burgers to vegetarian options.

5416 Page Rd.; 919-908-8900; pageroadgrill.com

MORE RTP DINING Piney Point Grill and Seafood Bar American and Creole dishes inside DoubleTree Suites.

2515 Meridian Pkwy.; 919-361-4660 Spicy Green Gourmet Cafe & Catering Sandwiches, soups, salads and desserts.

2945 S. Miami Blvd.; 919-220-6040

Thai Lanna Restaurant Authentic Thai cuisine.

5410 N.C. 55; 919-484-0808

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also check out these area restaurants …

411 West The menu – including fresh pasta, seafood and pizzas – is inspired by the flavors of Italy and the Mediterranean, with a healthy California twist. 411 W. Franklin St.; 919-967-2782; 411west.com Acme Soups, salads, seafood and entrees with a Southern touch; outdoor dining; all ABC permits. 110 E. Main St., Carrboro; 919-929-2263; acmecarrboro.com Al’s Burger Shack Gourmet burgers and fries.

516 W. Franklin St.; 919-904-7659; alsburgershack.com Bin 54 Steaks, seafood and other fine American food. Everything – including breads and desserts – is made entirely in-house; all ABC permits.

Glen Lennox Shopping Center; 919-969-1155; bin54chapelhill.com Breadmen’s A variety of sandwiches, burgers, salads and grilled meat, as well as daily soup and casserole specials. Breakfast served all day; vegetarian options; outdoor dining; beer and wine only. 324 W. Rosemary St.; 919-967-7110; breadmens.com Buns Serves gourmet burgers, fries and shakes made from fresh ingredients; beer and wine only. 107 N. Columbia St.; 919-240-4746; bunsofchapelhill.com

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Cafe Symmetry Eatery that focuses on healthy, locally sourced meals. Juices, draft beers and cocktails. 919-903-9596; cafesymmetry.com Carolina Crossroads at The Carolina Inn New American cuisine and seasonal specialties; all ABC permits. 211 Pittsboro St.; 919-918-2777; carolinainn.com City Kitchen Wholesome American fare with a sophisticated twist; outdoor dining; all ABC permits. 201 S. Estes Dr., University Place; 919-928-8200; citykitchenchapelhill.com Elaine’s on Franklin Fine regional American cuisine, made with fresh, local ingredients; all ABC permits. 454 W. Franklin St.; 919-960-2770; elainesonfranklin.com Elements Cuisine that combines classical as well as modern Asian and European cooking techniques; check out the wine bar with small plates next door; outdoor dining 2110 Environ Way, East 54; 919-537-8780; elementsofchapelhill.com Kalamaki Simple, well-prepared Greek street food dishes and salads; outdoor dining. 431 W. Franklin St.; 919-240-7354; kalamakichapelhill.com

Kitchen Bistro-style dining with a seasonal menu that always includes mussels; outdoor dining.

764 MLK Jr. Blvd.; 919-537-8167; kitchenchapelhill.com Kipos Greek cuisine in a relaxed, upscale setting; outdoor dining; all ABC permits. 431 W. Franklin St.; 919-425-0760; kiposgreektaverna.com Mama Dip’s Kitchen Traditional Southern specialties, including a country breakfast and lunch and dinner classics like fried chicken and Brunswick stew; outdoor dining; beer and wine only. 408 W. Rosemary St.; 919-942-5837; mamadips.com Maple View Farm Country Store Homemade ice cream and milk. 6900 Rocky Ridge Rd.; 919-960-5535; mapleviewfarm.com Mediterranean Deli Offers healthy vegan, vegetarian and gluten- free options as well as delicious meats from the grill; beer and wine only; outdoor dining. 410 W. Franklin St.; 919-967-2666; mediterraneandeli.com Mixed Specializes in bibimbap, customizable bowls of rice, meat, vegetables and sauce.

1404 E Franklin St.; 919-929-0047; mixedkoreanbistro.com

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Oakleaf Farm-to-table menu specializing in French and Italian cuisine; all ABC permits.

480 Hillsboro St., Pittsboro; 919-533-6303; oakleafnc.com

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

RAAGA Authentic Indian delicacies like curry and masala served in an intimate setting; all ABC permits. 3140 Environ Way, East 54; 919-240-7490; raagachapelhill.com Roots Bakery, Bistro & Bar Farm-to-table American and Central American fusion.

161 E. Franklin St.; 919-240-7160; rootschapelhill.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

Squid’s The menu of fresh seafood options includes wood-grilled fillets, live Maine lobster, fried seafood and oysters; outdoor dining; all ABC permits. 1201 N. Fordham Blvd. (15-501); 919-942-8757; squidsrestaurant.com Starrlight Mead Tastings of honey wines and honey. 480 Hillsboro St.; 919-533-6314; starrlightmead.com Top of the Hill Our only local distillery also offers beers and American food, like burgers, flatbreads and entree specials; all ABC permits; outdoor dining. 100 E. Franklin St.; 919-929-8676; topofthehill.com Venable Upscale comfort food with a heavy emphasis on locally sourced and seasonal ingredients. 919-904-7160; venablebistro.com

Spanky’s A Chapel Hill institution since 1977, the American bar and grill serves hamburgers, brown sugar baby back ribs, garden fresh salads and barbecue; all ABC permits. 101 E. Franklin St.; 919-967-2678; spankysrestaurant.com

Village Burgers Gourmet burgers, including options from lentils to chicken, with sides like sweet potato fries and tater tots. 201 S. Estes Dr., University Place; 919-240-4008; villageburgerchapelhill.com

Spicy 9 Sushi, Thai curries, bibimbap and other Asian entrees. 140 W Franklin St., Ste. 150; 919-903-9335; spicy9chapelhill.com

Yogurt Pump Since 1982, YoPo has served up frozen yogurt treats and shakes with unique flavors like mocha java and red velvet. Non-fat, low-fat and no sugar added available. 106 W. Franklin St.; 919-942-7867; yogurtpump.com

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BLESSING OF THE HOUNDS

P

hotographer Briana Brough captured scenes from Durham-based hunting club Red Mountain Hounds’ annual event at Quail Roost Farm.

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SPIRITED SPUDS

L

oving the look of those bourbon sweet potatoes Gray Brooks whipped up (page 64)?

Lucky you, we’ve put the recipe online!

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Jaffe & Ruderman

Back to the Beginning

BY LILY STEPHENS PHOTO BY ROBIN LIN PHOTOGRAPHY, ROBINLIN.COM

A

nna Jaffe had a little help from

Dad in meeting her future fiance, Brandon Ruderman. When the Duke professor discovered that Brandon, a student in his department, would be attending The University of Rochester School of Medicine and Dentistry, he informed him that his daughter would be, too. They met the next week and started dating in the fall of 2012.

Three years later, under the pretense of an early Valentine’s celebration, Brandon gave Anna little clues as to where they would go to dinner, have breakfast the next day and venture out on an afternoon hike – all places familiar to them from their early days of dating. But this time, the hike ended a bit differently. It was a chilly day, so they had put a jacket on their dog,

Allie, before heading out. When they reached a

stream, Brandon asked Anna to take off Allie’s coat so she could get in the water. “It’s freezing!” she said. “She’s not going to want to get in the water!” He finally persuaded her to remove it, where she found a note taped to the inside asking her to marry him. “He got down on one knee and offered me a beautiful ring,” Anna says. “And of course I said yes!”

Anna and Brandon are finishing their medical degrees this year and applying to residencies in pediatrics and emergency medicine, respectively. They will be married a little more than a month before graduation on April 2, 2016, at Sarah P. Duke Gardens. DM

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Love Scott & Blekher

Rooted in

BY KAYLA ANDERSON PHOTOGRAPHY BY REBECCA AMES, BECCIAMES.COM

A

fter moving to North Carolina for college, Max Blekher took a job as a bartender at George’s Garage. At the same time, Amanda Scott was working at Parizade as the catering director. Amanda would often run into Max, as Giorgios Group owned both restaurants. Over time, the friendship grew into a relationship both believed to be something very special.

After dating for six years, the couple embarked on an intimate trip to Spain. There, Max planned a gondola ride to the top of Montjuïc overlooking Barcelona. In front of the Montjuïc castle, Max got down on one knee and asked Amanda to be his wife.

Want your wedding or engagement featured in our magazine? Email Amanda MacLaren at amanda@durhammag.com.

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For their wedding, the couple paid tribute to their engagement locale with Spanish-inspired invitations and bridesmaids’ dresses, and a ceremony and reception at Mateo. The November 29 celebration also combined elements of Max’s Russian and Jewish lineage and Amanda’s native Durham roots. “One of my favorite parts of the wedding is that we skipped a formal aisle for the ceremony,” says Amanda, who owns her own event-planning business, A Swanky Affair. Instead, they had musicians play Yiddish music while they led guests in a big processional to the ceremony area.

The couple resides in Amanda’s childhood home in Durham, built by her grandfather in 1941. DM

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

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