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belle a closer look Lingerie Meant to be Seen Setting Off Sparks From the TV Screen to the Pulpit, Nine Favorite Richmond Men Women You Should Know: Aimee Perron Seibert, Carol Colby and More Magical Combinations Dessert + Wine + Music

FEbruary 2010

You’re Getting Sleepy … We Explore Hypnosis Trendy? I Do. What’s Hot in Bridal

p! t Sign.cU fi om/belle

kly stylewee llenge FIT Cha h ’s e ll Be M in arc kicks off lay, sign e d ’t n r so do r a bette up now fo May. y you b

Lose weight, eat great! Having trouble keeping those New Year’s resolutions? Don’t worry, Belle magazine has partnered with local businesses to bring you Belle’s FIT Challenge. You can get your body in peak condition in just 3 months thanks to our easy to follow exercise and eating plans developed by American Family Fitness and Ellwood Thompson’s. Belle’s FIT Challenge will give you everything you need – the moves, the meals and the motivation to get your best body ever. You will find weekly exercise programs, eating plans, inspiration and rewards for each month in the next three issues of Belle, publishing in March, April and May. We’ve put the resources at your fingertips by providing local partners to help you get started, get moving and get fit.

|  | FEBRUARY 2010


Sign up now at styleweekly.com/bellefit and commit to a better you. It’s free and it’s all about a new and improved you. Registrants will receive weekly email tips and invites to free bonus workout sessions, food demonstrations and more. There’s even a place to connect with other FIT Challenge participants and share your successes.

FebrUARY 2010


Look better. Feel better. Live better.

Publisher: Lori

Collier Waran


On thE covEr: 1940s midnight blue fern-printed lace gown ($58) at Halcyon Vintage; vintage crescent moon necklace ($10) at Exile; vintage black square bracelet and 10-karat ruby ring ($42 and $72), vintage black satin shoe ($38) at Bygones; feather piece in hair ($8) at Halcyon Vintage. photo by Scott Elmquist

Editor in Chief:

Jason Roop

jason.roop@styleweekly.com Editor: Deveron Art Director:


Jeffrey Bland Scott Elmquist Lauren Healy

Photography Editor: Fashion Editor:

Contributing Writers:

Catherine Baab, Tess Autrey Bosher, Valley Haggard, Katherine Houstoun, Hilary Langford, Jennifer Lemons, Betty Joyce Nash, Melissa Scott Sinclair, Holly Timberline Deputy Managing Editor: Ed Sales Manager: Dana



Marketing, Sponsorships & Events: Tonie


Senior Account Executives:

Toni McCracken, Hannah Huber BEllE Accounts Manager:

Alice Gordon Account Executives:

Shannon Cornelius, Christina Cuevas




Pearls for statement-making girls … Wedding trends, past and future … Browsing the Web with a lobbyist … Decadent desserts paired with locally roasted coffees. by Katherine Houstoun




Feature: Looking at lingerie in a new light. by Lauren Healy 18



sales assistant:

Jennifer Waldbauer Creative Advertising Director:


Agenda: What’s going on in books, music

Feature: Belle explains the appeal of nine Richmond gentlemen. 12 Profile: Carol Colby’s dream career involves tasting, selling and teaching about wines. by Melissa Scott Sinclair 16


Jason Sullivan Advertising Graphic Artists:

Kira Jenkins, Chris Mason

and events for February. by Cat Baab, Hilary Langford and Deveron Timberlake

Administration/Business Manager:


Business Administration Assistant:


Advice: The Checkout Girl answers your ques-

tions about modern-day dilemmas. 24 Alternatives: Hypnosis isn’t necessarily what you think it is. by Valley Haggard 25



Chris Kwiatkowski

Sarah Soble Coyne Distribution Manager: Dana


Administrative Support Team:

Martha Anderson, John Massey

Entertaining: It’s the year of the tiger, and time

to plan an authentic Chinese New Year’s bash. by Tess Autrey Bosher with Ellie Basch 27

Food: Celebrities don’t use the word “diet” in their

new weight-loss books. by Deveron Timberlake 32



Pink ribbons are a symbol and a challenge. by Betty Joyce Nash 34

Belle is published monthly and is free. One copy per person. Belle may be distributed by authorized distributors only. Style Weekly subscriptions are available for $49 (third class mail) and $99 (first class mail). Style Weekly, 1313 E. Main St., Suite 103, Richmond, Va. 23219, (804) 358-0825; General fax (804) 358-1079; News fax (804) 355-9089; Classified phone (804) 358-2100; Classified fax (804) 358-2163. www.styleweekly.com E-mail: belle@styleweekly.com Copyright © by Style Weekly Inc. TM 2010 All rights reserved.


FEbruary 2010 |  |

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When Was the Last time You Played Musical Chairs?

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5705 Grove Ave • www.keysignatures.com guitar • bass • drum • piano • violin • flute • banjo • mandolin • voice

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5899 Bremo Road, Suite 105 • Richmond, Virginia 23226 (804) 521-3025 • www.richmondplasticsurgeons.com

StylE &SubstancE Hot produ c t s , n e w ve ntures and local discoverie s .


Kat herine Houstoun

Love Baubles

Local jewelry designer Cynthia Bouvier infuses her traditional-with-a-twist creations with a sprinkling each of Coco Chanel, Sophia Loren and Jackie O. The result? Easy-to-wear baubles that wink at tradition and sparkle with sophistication. See her entire collection at bouvierjewelry.etsy.com.



FEbruary 2010 |  |

Tying It Trendily

Bridal Backstory

After 40 years of dressing Richmond brides, Tiffany’s Bridal, the city’s oldest bridal boutique, has seen the good, the bad and — dare we say it? — the regrettably ugly. New owner Sharon Townsend, who bought her own wedding gown at the boutique 35 years ago, recalls the trends that were and the dresses that stood out among the generations.


photo by scott elmquist

The decade was all about sleeves. Polyester material was all the rage, and gowns had high stand-up turtleneck-style collars and long, slim sleeves. The iconic dress: the romantic, slightly medieval Juliet dress — all lace, organza and high necks — inspired by the movie “Romeo & Juliet.”

photo by courtney spencer/merriment events



ourtney Spencer originally started blogging about weddings as an outlet for the surfeit of bridal information acquired while planning her own nuptials in 2007. Now a two-year veteran of the blogosphere with her nationally recognized blog, Little White Book, the information still flows — to the betterment of brides in Richmond and beyond. Luckily for the local girls, Spencer is applying her enviable design sensibility, which she calls modern heirloom, to Richmond weddings through her event planning company, Merriment. Here, the Kentucky native offers up her favorite wedding trends for 2010. Check out brideslittlewhitebook.blogspot.com and merrimentevents.com for bridal tips, trends and inspiration. Ditch the uniform. Brides are showing an affinity for

variety in their bridal party, and companies like Simple Silhouettes, LulaKate and J. Crew are making it easy. Mix and match by choosing a single color, then letting your ladies select the silhouette that fits them best. Or, if you’re feeling adventurous, choose a silhouette and ask your maids to dress in a palette of complementary hues. Let them eat cake — and cookies. The dessert bar is soon to unseat the candy buffet in popularity. Instead

|  | FEbruary 2010


of filling apothecary jars with candy in complementary hues, consider displaying a buffet of bite-sized treats. Locally, Jenny West of Sweetest Thing Bakery is known for her yummy cookie buffets (above). Rustic revival. Burlap, field-fresh flowers in Mason jars and buffets of comfort food are hallmarks of the style that has been running rampant on the blogosphere. If you’re a fan, Virginia might just be the perfect place for you. From quaint venues like Charlottesville’s Chiles Peach Orchard to the turn-of-the-century dairy barn at Chesterfield’s Amber Grove Inn (shown top left), rustic chic locations are plentiful. Fancy footwear. Booties or brightly colored ballet

flats for the ladies, Chuck Taylors and striped socks for the guys: Footwear has never been so fabulous and comfortable.

Industrial chic. Lofts, warehouses and downtown art galleries are some of the hottest venues right now, boasting the open floor plans and interesting architectural details that couples crave. Looking for something similar in Richmond? Try Crittenden Studio in Manchester.

The ’80s were big all around. Trends included leg-of-mutton sleeves, dangling pearls (just about everywhere), poufy veils and headpieces that draped across the forehead. The iconic dress: Princess Diana’s silk taffeta Victorian-style gown.

’90s This decade started out with an emphasis on embellishments. Large, poufy tulle skirts were in, and beading and embroidery on the bodice were popular. As the decade progressed, there was a shift to more fluid fabrics, like shiny satin and organza. The iconic dress: Carolyn Bessette Kennedy’s sleek, body-skimming silk-crepe Narciso Rodriguez gown.

’00s The last decade saw brides experimenting with more color, embracing red, black or toneon-tone ivory accents with sashes, trim and other flourishes. While strapless gowns dominated until recently, newer designs are featuring lace and heavy satin straps. The iconic dress: Madonna’s corset-back strapless gown by Stella McCartney (early 2000s); Michelle Obama’s one-shouldered inauguration ball gown by Jason Wu (2009 and onward). Tiffany’s new location is in Ridge Shopping Center on Parham Road.

T imes change and so does your bra size.


95% of women wear the wrong bra size; the other 5% shop at Kiss and Make Up. Romantic Lingerie and Accessories Petite thru Full Figure Sizes Band Sizes 28-52 Cup Sizes AA-K 5432½ Patterson Ave. • 285-0326 • www.kissandmakeup.com

Get your Sweetheart a Special Valentine Gift from SWEETHEART PACKAGE Let Glow Med Spa relax your sweetheart with a 60 minute Swedish massage coupled with a customized facial that will leave your loved one glowing! Each client who receives the Sweetheart Package will go home with a surprise gift from Glow Med Spa! $120 Go as bare as you dare this Valentines Day with Richmond’s most Painless Brazilian Bikini Wax! Ask for the Valentine Special and get your Brazilian for only $40!

5111 Lakeside Ave • Richmond VA, 23228 www.glowmedspa.net • (804) 262-0330 Mention this ad at the time of booking appointment.


FEBRUARY 2010 |  |

richmond ballet

Loves Me … lots! choreography by malcolm burn music by Sergei Prokofiev

with richmond SymPhony

© 2009 Vera Bradley Designs, Inc.

Vera Bradley’s new “Loves Me … ” color and so many great Valentine’s Day gifts are waiting for you!

february 12–14, 2010

Carpenter theatre at riChmond CenterStage tiCketS: 800.982.2787 or www.ticketmaster.com

1051 East Cary St, Suite 104 in the James Center Atrium | 644-3613 veryrichmondgifts.com | Hours: Mon - Fri 10-5:30, Sat 11-3, Closed Sunday


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Come visit any one of our color specialists and do away with those winter doldrums. Hair Perfection is a full service salon specializing in the complete satisfaction of our guests from head to toe.

11751 West Broad Street • Richmond, Virginia 23223 • (804) 360-9111 |  | FEBRUARY 2010


dancers: Valerie tellmann and igor antonov © richmond ballet, 2009. all rights reserved. Photo by aaron Sutten.

Stoner WinSlett, artiStiC direCtor

GivE Us SomE SuGar W

st y l e & s u b s ta n c e

hether you’re settling in for a night of girlfriend solidarity, or capping off an evening dining a deux, these decadent desserts will provide a sumptuous finale to your Valentine’s Day. We asked David Blanchard of Blanchard’s Coffee to pair each delectable delight with a carefully considered brew from his shop, while WRIR 97.3-FM’s Lightning’s Girl (co-host of Cause and Effect on Thursdays, 7-9 p.m.) sets the mood with appropriate background music. These ready-made combinations are yours for the taking.


Café Rustica’s flourless chocolate pâté, a dense combination of 70 percent cacao and coffee packed into a walnut crust, is perfect for chocolate lovers and gluten-free gastronomes alike. Sigh. $5 per slice.

Pair it with: Fair trade organic Peru. The nutty aroma will enhance

the dark, compote fruit flavors and its effervescent body will have you craving Chambord as a nightcap or on rocks in the morning!

 Where to find it:

Set the mood with: “Kind of Blue” by Miles Davis. Still a groundbreak-

ing jazz classic more than 50 years after its release, this album is fantastic and sexy, an ideal choice to enjoy in the privacy of your home.

Blanchard’s Coffee

blanchardscoffee.com 5047 Forest Hill Ave. 687-9443

 2

Café Rustica

With three layers of springy chocolate sponge cake sandwiching raspberry preserves and fruity Chambord liqueur and coated in dark chocolate glaze, this über-rich confection from the Desserterie is not for the faint of heart. $3.75 per slice.

414 E. Main St. 225-8811 The Desserterie

thedesserterie.com 6161 Harbourside Centre Loop 639-9940 Kuba Kuba

Pair it with: Fair-trade organic

kubakuba.info 1601 Park Ave. 355-8817

Bolivian. Its smoothness plays well off the dense texture, and its caramel undertone weaves the chocolate and coffee flavors together.

photos by scott elmquist

Set the mood with: Prince’s

“Around the World in a Day.” Layered with pop, psychedelia and funk, Prince delivered a timeless treat with this album. Songs such as “Raspberry Beret,” “Pop Life” and “Paisley Park” remain a decadent experience to the ears.

Kuba Kuba’s famed vanilla tres leches cake, made lovingly from owner Manny’s mom’s recipe, is soaked in  3 three different kinds of milk and topped with gooey, marshmal-

lowy meringue icing. $4.95 per slice. For the aggressive sweet tooth.

Pair it with: Dark as Dark. This bold French roast absorbs the sweetness

and milk flavors, letting true coffee flavor sing and stand its ground.

Set the mood with: Benny Moré, widely considered to be the great-

est Cuban singer of all time. “Canciones de Amor,” his collection of love songs, is romantic perfection delivered by a legend.


FEbruary 2010 |  |

st y l e & s u b sta n c e

st y l Just Browsing: e & s u b s ta n c e Top stops in cyberspace

Aimee Perron Seibert

Senior Vice President, Hirschler Fleischer Consulting

Aimee Perron Seibert is a lobbyist, Virginia politics junkie, newly obsessed Twitter user and mom of an 18-month-old. Her daughter already has attended a dozen political events, destining her to one day be elected governor, or to shun politics altogether. During this General Assembly session, Seibert is focusing on issues facing physicians, opportunities to expand renewable energy in the commonwealth and managing an evergrowing state budget shortfall.

1. notlarrysabato.typepad. com and bearingdrift.com

Where’s the Fire?

Warm up in Richmond bars and restaurants with fireplaces. fired pizza oven sets the tone in this longtime favorite West End spot, with its elegant lighting and upscale Italian menu. 6221 River Road. 282-1509. azzurros.com.

Capital Ale House Midlothian Burgers and

pub grub with fireplaces indoors and out, games and the best beer list around. 13831 Village Place Drive. 780-2537. capitalalehouse.com.

spot is one of the city’s most romantic. An updated historic building with stellar food, bar and service. 1719 E. Franklin St. in Shockoe Bottom. 377-3968. juleps.net.

Baja Bean Company

Chez Max Traditionalists

The North Pole A

Azzurro Smiling wood-

Outdoor fire pit, big bars, Mexicali menu and tequilas, game nights. Lunch and dinner daily, Sunday brunch. 1520 W. Main St. 257-5445. bajabean.com. The Boathouse at Rocketts Landing The river

view trumps the modern fireplace, and the crowd and open kitchen are worth watching too. Broad American menu, busy bar scene. 4708 E. Old Main St. 622-2628. theboathouseatsundaypark.com. Café Caturra Ski lodge

meets Westhampton with an in-and-out fireplace of rugged stone. Sip wine or cocoa in prepster paradise. Light, fresh fare daily. 5811 Grove Ave. 2850690. 3332 Pump Road, 360-3377 (shown above); 13830 Village Place Drive, Midlothian, 3784955. cafecaturra.com.

love the fine French and American cuisine, the relaxed demeanor and the flickering fireplace reflecting master chef Alain Lecomte’s signature dishes. 10622 Patterson Ave. 754-3464. chezmaxva.com. deLux Big, modern bar

scene with fireplaces on two levels. Moderate prices, blue plate specials, lots of singles and prime Fan corner. 2229 W. Main St. 353-2424. deluxrichmond.com.

Element Lounge Night-

life in Shockoe Bottom includes this club with two fireplaces, soft seating and cocktails and a menu that emphasizes desserts and music. 119 N. 18th St. 788-8001. elementloungeva.com.

Julep’s New Southern Cuisine Cozy upstairs

far-out Goochland 30-year classic, this steak and beer joint has the warmth a fireplace and a crowd of regulars brings. Thursdays through Sundays. 1558 River Road West. 784-4222. thenorthpolerestaurant.com. T-Miller’s Sports Bar and Grill Outdoor fire

pit, pub grub with lots of screens and booths, full bar, open daily in Marriott Hotel. 500 E. Broad St. 648-2255. tmillerssportsbar.com.

Water Grill Carytown’s cozy, two-level townhouse with its intimate spaces and upstairs fireplace serves seafood and cocktails and a sought-after raw bar. 3411 W. Cary St. 3533411. thewatergrill.com.

Did we leave out your favorite independent restaurant or bar with a fireplace? Please let us know at shortorder@styleweekly.com. | 10 | FEbruary 2010


These two blogs provide the yin and the yang of Virginia politics. One is written by a hardcore Democrat; the other, a conservative Republican. It’s my job to stay current and up-to-date on all the political happenings in the commonwealth, especially ones that might not make it into the mainstream media. Can they post some pretty biased content? Definitely. Do I still need to know about it to prepare my clients? Absolutely.

2. nbc12.wordpress.com Decision Virginia is a locally-focused political blog written by Richmond’s own Ryan Nobles. It’s timely and easy to read. Even folks who don’t like politics should check it out so they can stay in the loop. Not only does he cover statewide politics, but he also blogs about going Over the Edge for the Special Olympics. You can’t help but feel good about Richmond holding its own in the political arena.

3. mamabargains.com This is a fun site that I check out when I get a tweet reporting a new sale item. It’s an interesting concept — the site offers one deal at 50- to 80-percent off until it’s sold out. Then something new is posted. The site posts anywhere from two to 10 items a day, so if you don’t like one thing, there’s a good chance you’ll like the next. For someone who fights the urge to buy cute outfits for my daughter every week, it’s a great way to save money.

Love is in the Wear…

Please... NO Candy, NO Flowers. This year I want the gift of

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boutique of good fortune

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Valentine Special Purchase a $100 gift card for $90 Get $10 free! Special good through 2/14/10.


FEBRUARY 2010 | 11 |

MEn WE LovE feature

photo by ash daniel


What’s wrong with a little adoration for Valentine’s? When Belle asked Richmond women which local guys captured their interest, the floodgates opened. Who knew a priest, an oenologist, a naturalist, a news anchor, a poet and a technical director would be on the list? Not surprisingly there are musicians, too, and no shortage of additional Richmond gentlemen who might find their way into these pages in the future. For now, we bestow a few not-entirely-platonic kisses on men we can’t help but appreciate.

| 12 | FEbruary 2010


Ward Tefft Bookseller and Creative Community Activist


Ward Tefft, the über-smart and edgy think tank behind Chop Suey Books and Books on Wheels, is the reading woman’s Ashton Kutcher. With his black specs, black cat and impish grin, he’s mastered underground literary cool. But want more? Sample his Bizarre Market, poetry readings and funkadelic art shows. As one admirer says, “Alphabetize me, Ward, categorize me, just don’t put me on your shelf unless there’s space between Henry Miller and the Marquis de Sade.”

John Paul Cheski Proprietor, Free Run Wine Merchants

Some guys know that wine, women and song make the perfect romantic scenario. And because John Paul Cheski’s business carries enough tasty Pacific Northwest vintages to drown a sorority house, he has a natural advantage in the chick-magnet department. Add his direct gaze, mellifluous descriptions and passion for travel and the grapes, and you have a wine tasting that lingers with buttery undertones.

d.l. Hopkins Writer, Actor, Teacher


photo by ash daniel

photo by jay paul

River City Renaissance man d.l. Hopkins solidified word-slingers and poetry-lovers alike when he founded the Just Poetry Slam, infusing the spokenword scene with a new kind of cool. He’s also been spotted on HBO’s “The Wire.” As an artist in residence at University of Richmond, the debonair poet and actor hones the skills and talent of the next creative generation and somehow finds time to play one of his most important roles — dedicated daddy to a beautiful family. We give two snaps to that.

photo by scott elmquist

Ryan Nobles Reporter and News Anchor, NBC-12


If clean-cut were an ice-cream flavor, Ryan Nobles, the blond, married, new father and television news anchor at NBC-12 would be pure American vanilla. But there’s brainpower and ambition lurking just beneath the dimples. He has a master’s degree in public administration and all the requisites for a future run for political office. For now he makes even the bad news bearable.


FEbruary 2010 | 13 |


photo by scott elmquist


Charles Arthur Musician


| 14 | FEbruary 2010


The Rev. Michael Renninger

Vicar of Vocations and Administrator of St. Mary’s Parish


photo by scott elmquist

A rockabilly guy with oldschool swing, this swoon-worthy cat leaves the ladies weak in the knees with his fingerpicking virtuosity and devilish good looks. When Arthur’s not schooling the kids over at University of Richmond on the banjo and mandolin, he’s likely to be found kicking with the likes of Johnny Hott’s Piedmont Souprize, Chez Roué and Page Wilson with Reckless Abandon. His wife, singer Sara Arthur, probably would like us to add that he’s officially off the market.

“If you know Father Mike, you know it’s going to be interesting.” That’s the buzz on the Renninger’s retreats — and everything else he does. Renninger’s the rock star of the Richmond diocese. He sings and plays the guitar. He runs 10Ks. And he’s funny: Ask him to tell you the story of his Aunt Dot and the 10-pound Hershey’s chocolate bar with almonds. Haven’t been to Mass in ages? Check out his homilies on YouTube and Facebook.

photo by ash daniel

Taylor Barnett photo by scott elmquist

Trumpeter, VCU Professor

Buz Bireline


Rumor has it that trumpet players are great kissers, and more than a few local women would be willing to test that theory on local brass man Taylor Barnett. He’s shared the stage worldwide with names like Gladys Knight and The Temptations, but set down roots here in 1998. The yes-he’s-married composer and arranger and Virginia Commonwealth University professor is a trove of information when it comes to jazz, as illustrated by his impressive Web site musings.

Director of Habitats and the Nature Center at Maymont


Because he oversees every single animal in residence at Maymont, be it bear, raptor or the brand-new bobcat, Buz Bireline is beloved by animal lovers and children alike. His slim, 6foot-1 frame, easygoing demeanor and earnest passion for his animal charges just enhance the charm. The avid outdoorsman once spent 124 days trekking the entire Appalachian Trail. He’s named after astronaut Buzz Aldrin, but doesn’t need that extra Z to rock our world.

Technical Director, TheatreIV


Bruce Rennie oversees sets, sound and lighting for every production in three mainstage theaters and an army of national touring shows. And he can fix anything. Co-workers admire his work, his devotion to wife, Toni, and their three boys, and his movie-star good looks. Says one, “What’s sexier than a Hugh Grant look-alike with a tool belt?”

photo by ash daniel

Bruce Rennie


FEbruary 2010 | 15 |

Bottle Fed



Wine expert Carol Colby wants everyone to feel comfortable with what she calls “nature’s best food.” by Melissa Scott Sinclair


tall blonde woman tastes the 2007 Delas merlot vin pays d’oc and makes a face. “It makes me go like this,” she says, sticking out her tongue. “Yes, dryer,” agrees Carol Colby, who’s conducting the night’s wine tasting at Café Caturra Coffee and Wine. “Yeah,” the taster says. “I don’t like that.” Colby is one of Richmond’s top wine experts. She belongs to the Society of Wine Educators and L’Ordre Mondial des Gourmets Degustateurs, which is just as fancy as it sounds. But she’s not a snob. It’s OK if you don’t like a dry red. Colby just smiles and moves on to the ice wine, which is made from grapes that have been exposed to the cold on the vine. “I love to teach,” she says. “I love to infect people with the passion for wine.” As a fine-wine specialist for Republic National Distributing Co., Colby advises local restaurateurs on wine lists and pairings. To prepare for the opening of the newest Café Caturra in Short Pump, she sat down with chief executive Dan Brantingham

to conduct several different tastings, each with 12 to 15 wines. “We want [wine] to be approachable,” Brantingham says. “We want it to be fun.” Colby also offers tastings for the public and teaches wine classes: you’ll find her at Mise En Place cooking school in Shockoe Slip. She meets with a local sommeliers’ group for monthly blind tastings. And did we mention she’s traveling to Provence and the Rhone Valley in France and the Piedmont region of Italy this year? “I have a great job, right?” she says. She also teaches the staff of local restaurants how to serve wine — an ancient ritual, she says, that shouldn’t be taken lightly. For inexperienced servers, she begins with the basics: how to take an order (don’t swap vintages without the guest’s assent), how to present the bottle (say the name aloud) and how to serve the wine. Never yank the cork, she says; gently ease it out. It should sigh like a contented woman, as the French say. Did you know there’s even a correct way to serve a screw-top bottle? Colby demonstrates how to gently loosen the seal before bringing the bottle

to the table. She then holds the bottle still while twisting the bottom of the capsule on the bottle’s neck. The bottom separates from the top with a satisfying crack. “So you still have the ritual,” she explains. Discreet servers then slip the caps into their pockets. Colby got her start in the restaurant business. In the mid-1980s, she moved to New York City to do couture and set design “off-off Broadway.” Colby also worked as a restaurant server and manager — “when you’re in the theater business, you’re in the restaurant business,” she says — and began to develop an interest in wine. She studied viniculture and became a sommelier. Colby is pursuing her master of wine qualification, which is more theoretical and less restaurant-focused than the master sommelier program. There are only 75 female masters of wine worldwide. Colby describes herself as the “plodding, methodical type” when it comes to studying wine, but she waxes lyrical when describing the ritual and pleasure of drinking it. “I like to think that every grape has a spiritual home,” Colby says. The carménère grape found its home in Chile; the pinot noir, in Oregon. In Virginia, the cabernet franc and viognier are doing well, although the efforts of local wineries vary widely, Colby says. Sparkling wine is her particular favorite. It’s not only fun, but also a fantastic food wine that uplifts almost any dish. But she doesn’t maintain an extensive wine cellar in the Church Hill home she shares with husband, Robert Branch, a restorer of historic properties. Colby says she’s a drinker, not a collector. Each January she purges her cellar and gives bottles to friends. Lucky friends. After all, she says, “wine is for sharing.”

What Carol Colby’s drinking now Nicolas Feuillatte rosé, Champagne, France Helfrich Pinot gris, Alsace, France, 2007 Bertani Secco ripasso, Veneto, Italy, 2006 Simi Landslide Vineyard, Alexander Valley, California, 2005 | 16 | FEbruary 2010


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The Best Value, Inventory & Service


FEBRUARY 2010 | 17 |

looking glass

through the

Lingerie that deserves a closer look.

Bright striped cardigan by Marc by Marc Jacobs ($198) at Pink; bright orange lace bandeau by Free People ($28) at Bliss at 5812; red poppy necklace in hair ($38) at Anthropologie; ruby cotton boy shorts by Cosabella ($35) at Lavender & Lace; vintage red Bakelite bangles ($18 and $148) at Bygones; vintage metal heart ring, locket and beetle brooch ( $10, $15 and $5) at Exile.

| 18 | FEbruary 2010



Fa s h i o n C u e s


Fashion Editor

Lauren Healy Art director

Jeff Bland Photographer

Scott Elmquist Model

Amanda Miller  from Modelogic Hair stylist

Oliver Porter,   About Salon, Carytown   Makeup stylist

Jonye Cordova  of JonyegirlFaces

1930’s peach pink kimono with embroidery ($72) at Bygones; amethyst lacetrimmed silk shorts and camisole by Julianna Rae ($72) at Lavender & Lace; vintage rose ring and gold shoes ($10 and $12) at Exile; 1940’s sterling cameo necklace and brass metal bracelet ($142 & $42) at Halcyon Vintage.


FEbruary 2010 | 19 |

Fa s h i o n C u e s


Black silk blouse by Funktional ($62) at Need Supply Co. black lace leggings by LNA ($115) at Pink; black lacetrimmed boy shorts by Lindsay Roscoe ($36) at Raylene’s Pennyrich; black resin heart-shaped ring and pearls by Chanel ($355, $850 and $1485) at Saks Fifth Avenue; vintage pearl cuff ($7) at Exile; black disc earring with gold metal overlay ($27) at Pink; black suede bootie with exotic leather trim by Elizabeth and James ($395) at Saks Fifth Avenue.

| 20 | FEbruary 2010


Where to find it:

Fa s h i o n C u e s



9200 Stony Point Parkway 330-3331 anthropologie.com Bliss at 5812

5812 1/2 Grove Ave. 440-9025 Bygones

White cotton nightgown top by Marc by Marc Jacobs ($298) at Pink; red lace bra by Chantelle ($92) at Raylene’s Pennyrich; red lace ruffle shorts by Leg Avenue; vintage white and gold bangles ($13 and $10) at Exile; white rose hosiery by The Sexy Bride Hosiery ($8) at Raylene’s Pennyrich; vintage brass bracelet and costume ruby ring ($10) at Exile; reproduction open-toe red leather wedge by Aris Allen and 1940’s red glass bead necklace ($80 and $48) at Bygones; white leather feather headband by Amie Cunningham ($24) at Need Supply Co. and www. thiefandbandit.com.

2916 W. Cary St. 353-1919 bygonesvintage.com Exile

935 W. Grace St. 358-3348 Halcyon Vintage

117 N. Robinson St. 358-1311 facebook.com/halcyonvintage. com Lavender and Lace Lingerie

306 Libbie Ave. 484-6005 info@lavenderandlacelingerie. com Need Supply Co.

3010 W. Cary St. 355-5880 needsupply.com thiefandbandit.com Paul’s Place

Fine Antiques and Full Restoration Studio 1009 Overbrook Road 228-9999 paulsplaceonline.com Pink

3158 W. Cary St. 358-0884 pinkstore.com Raylene’s Pennyrich 3016 W. Cary St. 358-7313 Saks Fifth Avenue

9214 Stony Point Parkway 320-6960 saks.com Special thanks to….

Frozen In Flight Taxidermy

3119 W. Moore St. Suite b 382-4737 frozeninflight.com


FEbruary 2010 || 21 |


AGEnda Cat Baa b , Hilary L an gf ord

Compiled by


D everon Ti mberlake

Low Hanging Fruit Sip, sample and learn more about locally produced wine and the foods that go well with them, at the 2010 Virginia Wine Expo, Feb. 26-28 at the Greater Richmond Convention Center. Details at virginiawineexpo.com.

Zero Stars

“Showgirls, Teen Wolves and Astro Zombies” by Michael Adams Harper Collins, $13.99

Australian Michael Adams’ memoir of his year-long search for the worst film ever made is hilarious — and full of dead-on assessments. For example, “Material Girls,” the Hilary and Hayley Duff vehicle, he writes, “was an affront to everything right and decent in our world.” There’s plenty of gossip and Hollywood lore here too. “Showgirls,” Adams tells us, undid Hollywood’s highest-paid screenwriter. This book makes a great gift for your movie-hound friends who only read reviews on rottentomatoes.com. — C.B.

| 22 | FEbruary 2010


Wild Willie

Legendary singer Willie Nelson smokes up the National with his reliably fullthrottle fan fest Feb. 16. Showtime is 8 p.m.,  tickets $45-$50 through ticketmaster.com.

a rt s & e n t e rta i n m e n t

Bolt Beginning “The Handbook for Lightning Strike Survivors” by Michele Young-Stone Shaye Ayeheart, $24

When she was 8, Michele YoungStone was struck by lightning. Because she’s both a writer and one of the very few people to have experienced that particular shock, it seems only natural that she should write her first novel about lightning-strike survivors. Take Becca Burke and Buckley Pitank: Once a bolt reached down from the sky for each of them, but the most compelling scenes show how each character reaches out to the people in their lives. Sparks fly as they make and miss those connections. — C.B.

Heart & Soul

Patty Griffin “Downtown Church” ATO Records

Wedding for the Masses

Tie the knot on a budget with a seriously large wedding party Feb. 14, $25 per couple; bring your own license and prepare to be one of about 75 couples in three time slots at historic Mankin Mansion. twobecomeoneministry.com.

No singer-songwriter stirs the soul like Patty Griffin, so it’s fitting that she recorded her latest album in an old Nashville church. Through the years she’s tinkered with everything from bare acoustics and amped electrics to twang and hints of jazz. Inspired by a recent duet with Mavis Staples, her seventh album fuses blues, traditional country and a serious dose of Southern-stewed gospel. Comprised of originals and covers, the disc is both humble and feisty. Longtime friends Emmylou Harris, Shawn Colvin and Buddy Miller guest on a handful of tracks, but gospel royalty Regina and Ann McCrary provide the warmth and distinctive texture to the songs. Combined with Griffin’s fromthe-guts wail, it’s heavenly. — H.L.

Shake It “Daptone Gold” Various Artists Daptone

Brooklyn’s indie-soul provider, Daptone Records, cranks out some of the best old-school grooves you’ve probably never heard. The Dap Kings, who backed Amy Winehouse on “Back to Black,” and high priestess of funk Sharon Jones kick out seven of the 23 tracks on this robust collection of classics and rarities by need-to-know artists. Fair warning, this is brazen brass and bass that will likely inspire one to cut loose and shake it. — H.L.


FEbruary 2010 | 23 |

b o dy & s o u l


Ask the

Checkout Girl

photo illustration by jeff bland

Advice you can count on.

My husband is a terrible driver. People are always honking at us.

Dear Checkout Girl, A friend of mine from college is getting married in another state and I’m going to be a bridesmaid. I asked my boyfriend to go but now regret it. He’s not my friend’s biggest fan and he keeps making comments about how he can’t believe she tricked someone into marrying her and that he’s going to try to warn the groom before he makes a huge mistake. I know he’s joking, but it makes me uncomfortable. I want to go to the wedding alone now but don’t know how to uninvite him. Lara

Dear Checkout Girl, A few days ago I received a fax in my work inbox. It was a note from an oncologist, excusing one of my co-workers on certain days for chemo and radiation treatments. I’m certain it was meant for my supervisor, as her inbox is just above mine, but I can’t help thinking about what I read and wondering what to do about it. Should I reach out to my co-worker and ask if there is anything he needs? Carrying this knowledge around without acting on it is killing me! Jayne

Dear Checkout Girl, My husband is a terrible driver. He wants to drive when we go places, but we’ve had a few near collisions and people are always honking at us. He’s easily distracted by the radio or his cell phone or, honestly, sometimes he’s just daydreaming. It drives me crazy because I’m so tense when we have to leave the house that I don’t have a good time. I’m tired of having to be the nagging wife who says “Pay attention!” all the time. Theresa

Dear Lara,

Dear Jayne,

Good God, I want to make a joke about how your life is like an amusement park but it’s not quite as funny if every ride you take is Mr. Toad’s Wild Ride! Who wants an e ticket when you’re just trying to get to Ellwood’s and get your organic on? I suggest you take some quiet time when not freaked out over a near miss and convince him to spend a Saturday in a defensive-driving class. If it helps (and, girl, you might need some help) driving school now comes in many fun forms, including ones that feature instructors who wear bikinis or are stand-up comics, though not both, that I know of. At least not yet. Lightbulb! If you approach him lovingly and rationally, instead of in hysterics, I think he might realize how truly concerned you are. After a little reminder of how serious the task of driving is — do they still show “Red Asphalt”? — I’ll bet your rides are smooth as a monorail.

Oh, sister, your mister sounds like the wrong date for this shindig! Whatever problem he has with your friend, you can’t drag him to what should be one of the happiest days of her life. There’s a reason Charlie Sheen didn’t put Denise Richards on the guest list at his wedding to Brooke Mueller: Nobody needs bad juju and dirty looks on the special day. Even man sluts. If you can’t say this straight-up, I give you permission to fudge a little. Tell him that you don’t want to drag him to an event he probably wouldn’t enjoy and you feel selfish for asking him to accompany you when you’ll be so busy with wedding duties. Then tell him that you should take a trip together, just the two of you, with less hoopla and bad-dress wearin’ and more romance and humpin’. Learning to be careful with the truth will make you a better wife when your time comes to do the wedding march.

Lo siento, little pollo, but you’re gonna have to sit on this egg until it’s ready to hatch. If ever. I’m sorry you’re carrying the heavy, but the truth is it’s none of your business. If your co-worker wanted you to know his secret, he would have shared it with you. Maybe eventually he will. Perhaps not. The good news is that you can take your sympathy and good intentions and help people who do want it. Try komenrichmond.org for information on raising money to fight breast cancer by participating in Race for the Cure (there’s even a Sleep In for the Cure option!) or cancer.org to contact the Richmond chapter of the American Cancer Society for volunteer opportunities. You’ll feel bunches better.

TCG, altruistically

Dear Theresa,

TCG, conscientiously

Read the Checkout Girl’s blog at thecheckoutgirl.net, and send your questions to her at belle@styleweekly.com. | 24 | February 2010


TCG, supportively

b o dy & s o u l

photo illustration by jeff bland


Good Girl, Bad Girl W

Hypnosis soothes the war within. by Valley Haggard

hen I returned to Richmond from Alaska when I was 23, I made the decision to lay off every substance and activity standing between me and certain sainthood. I spent the next decade acquiring a husband, a house, a dog, two cats, what has so far passed for a career and numerous volunteer positions. As a good friend recently pointed out, however, I didn’t just go cold turkey; I went frozen turkey. And that turkey has started to thaw. Just over a year ago, a certain part of myself, long since folded up and stashed away, has begged for resurrection. Bad Valley, a hellion bent on debauchery and road trips, has since become a central character in my blog and a recurrent guest in my head. Larry Volz is well-practiced in helping people lose weight, quit smoking, restore their self-esteem and reach myriad other goals on the average New Year’s resolution checklist. A pre-med at Radford with a doctorate in hypnosis from Bryer State University, Volz worked for nearly a decade as a magician on major cruise ships before touring the college circuit with his own comedy hyp-

nosis shows, and then creating and running the American Hypnosis Clinic from 2001-2006. He’s now a hypnotherapist at the Advanced Wellness Centre on Grove Avenue. I decide to ask if he can help me integrate my warring selves. Is it possible for Good Valley and Bad Valley to just get along? Volz greets my request without judgment and for the better part of an hour asks me questions, filling several legal-pad pages with my answers, my goals, my wildest dreams. He tells me that it’s quite common to be of more than one mind and says that for this hypnosis session, we’ll use parts therapy, a technique focused on inner conflict resolution. I put on a set of headphones and lie back in the big easy chair, allowing his soothing voice to lull me into a trance that will access my subconscious. Although Volz has been known to make grown men simulate childbirth or speak in Martian in front of a packed auditorium, I remain seated, aware and in a state of deep relaxation for the next hour and a half. Under his gentle guidance I revisit one of the deepest pits of my life (heartbreak) and one of the highest peaks (publication). Volz then directs

me to wrap myself in the energetic feeling of the mountaintop before I return to the valley. And to my shock, instead of crumpling in despair or doling out forgiveness like the Dalai Lama, I zero in on my personal demon and punch the shit out of him. Again and again. It feels absolutely terrific! Of course, the Methodist Grandma aspect of my personality is very concerned, but the wild beast that I haven’t let out of the cage in so very long talks right back. And it’s not like these two parts of myself become the best of friends, but at least they begin a deeper conversation. When I leave Volz’s office, I feel like a thousand million bucks. It’s as if I’ve glimpsed a sort of alchemical process in which I can pull together the darkness and the light, transforming the bitter into the sweet. I thank Volz profusely and before I can even reach a pen and paper, I begin to write this story. Larry Volz can be contacted through the Advanced Wellness Centre at 3536 Grove Ave., 6739355 or at advancedwellnessrichmond.com.


FEbruary 2010 | 25 |

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g r e at ta s t e


Year of the Tiger Welcome the Chinese New Year with a party featuring authentic recipes and traditions. by

Tess Autrey Bosher


f you haven’t yet started to plan a celebration for Feb. 14, now’s the time. No, not a Valentine’s Day party. It just so happens that the Chinese year of the tiger begins on the same day, and with it a chance to celebrate the start of 2010 in a whole new way. Unlike many American holidays that seem focused on buying and gift giving, Chinese New Year — called the Lunar New Year by people in China — is about food, family and togetherness. For a group of Indonesian-American friends who have Chinese ancestry, celebrating the New Year is a chance to remember their family traditions, eat familiar foods that hold symbolic meaning and bond over Clockwise from bottom left, shared memories. Ellie Basch, Kim Moore, Cris Even for those of us who have no Chinese Latief, Latief’s daughter Saroots, it’s a great excuse to mix up a sparkling brina Budianto, 6, Noni Ledford, gingery cocktail, cook a noodle dish and spend Sidarta Tanu, and Latief’s son, time with loved ones. Isn’t that better than drug- Andre Budianto, 10, enjoy a feast they prepared at Temple store chocolates and sappy cards any day? and Andrew Basham’s house.

Chinese New Year

Traditions • In Chinese and other East Asian cultures, the giving of a red envelope containing cash (Hóng Bāo, in mandarin) is a common tradition during weddings and on holidays such as the Lunar New Year. Children will perform a ceremony in which they bow to their elders to receive the red envelopes. • Red is the predominant color in New Year’s celebrations, as it symbolizes joy and prosperity. • Mandarin oranges are commonly served, as they symbolize luck or fortune. • Twice as long as spaghetti, masua or birthday noodles are symbols of longevity and are usually eaten at one’s birthday or at New Year. • It’s traditional to thoroughly clean the house on New Year’s Eve to sweep away any bad luck and make way for good fortune. • Children often get new clothes for the New Year celebration.

photo by scott elmquist

• Many families light firecrackers on New Year’s Eve.


FEbruary 2010 | 27 |


Cocktail glasses from Verve at Shops at 5807

g r e at ta st e

Ginger-rum sparkler Makes 8 cocktails

Directions To make ginger syrup, in a saucepan combine 2 cups of sugar, ginger and water and bring to a boil over high heat, stirring to dissolve sugar. Reduce heat to low and simmer 10 to 15 minutes, or until reduced by half and syrupy. Strain through a fine-mesh sieve held over a heat-proof bowl. You should have about two cups of syrup and one cup of ginger slices. Let cool completely. You’ll need only one cup of syrup for this recipe. The remainder will keep, tightly covered, in refrigerator as long as two weeks. To candy ginger slices, preheat oven to 225 degrees. In a bowl, combine ginger slices and remaining ¾-cup sugar and toss to coat slices evenly with sugar. Arrange slices in a single layer on a rimmed baking sheet and bake about three hours, or until thoroughly dried but still chewy. Remove from oven and let cool. Use immediately or store in an airtight container at room temperature as long as two weeks. To make each drink, fill a tall glass with ice and then about six ounces of club soda. Add two tablespoons of ginger syrup, 2 tablespoons of tangerine juice, the juice of a quarter lime and two tablespoons of rum. Stir well to combine. Garnish each glass with a small lime wedge and a slice of candied ginger hanging over the rim, or a few ginger slices skewered on a cocktail pick. | 28 | FEbruary 2010


Chinese Fried Wontons

Ellie Basch (in black) demonstrates folding wontons   to Cris Latief, Sidarta Tanu and Kim Moore.

Recipe courtesy of Ellie Basch Ingredients Filling: 1 pound pork or chicken, minced 1 egg 1 teaspoon cornstarch Salt and white pepper to taste

Neutral cooking oil, such as canola or peanut 1 egg white One package small square wonton wrappers* Sauce: ½ cup soy sauce 2 tablespoons white vinegar Dash Shao Xing cooking vinegar* Pinch of sugar 1 tablespoon sliced scallions Sprinkling of hot-pepper flakes, if desired Directions Mix filling ingredients together in a medium bowl. Mix sauce ingredients together in a small, shallow bowl and set aside. In another small bowl, mix egg white with a teaspoon of water. With a small spoon, place about a tablespoon of filling in the middle of each wonton wrapper. Using a pastry brush or your finger, slightly moisten one edge of the wonton with the egg white and water mixture. Fold wrapper over the filling, and seal

photos by scott elmquist

Ingredients 2 cups sugar, plus ¾ cup for candied ginger 1 large hand ginger, peeled and sliced in to ⅛-inch thick rounds (about 1 cup of sliced ginger) 1 cup water 2 quarts club soda, well chilled 8 ounces (1 cup) chilled, fresh-squeezed tangerine juice (from 4 or 5 tangerines) 2 limes, cut into 4 wedges each, plus 1 lime cut in to small wedges for garnish 1 cup Goslings Black Seal or Myers rum Ice cubes

edges to form a triangle. When ready to fry, add enough oil to a deep saucepan or wok to completely cover the wontons, and place the pan over medium high heat. When oil reaches about 350 degrees, add wontons to the pan, being careful not to crowd them. They’ll need to be cooked in several batches. Cook for a few minutes on each side, until well-browned and crispy. Allow to drain on a wire cooling rack or plate, and serve immediately with dipping sauce.

g r e at ta s t e

Recipe Notes


* You can find the items with an asterisk next to them at a local Asian market such as Tan-A or Far East. • Masua or birthday noodles and cooked noodles can be found in the refrigerated section in the back corner of Tan-A. • If you don’t have an ice-cream maker, there are many exotic-flavored ice creams and sorbets for sale at Asian markets that would be a good substitute for the lychee ice cream. • Extra candied ginger and sesame brittle make great party favors. Package in clear plastic treat bags and tie with red ribbon. • Candied ginger may be too pungent by itself for some palates, but is delicious chopped very finely and served on top of ice cream, or as a garnish on frosted cookies and cupcakes, particularly gingerbread.

Indonesian-Chinese fried noodles

• Extra ginger syrup can be used to make outstanding homemade ginger ale: add 2½ tablespoons syrup or more, to taste and 8 ounces of club soda to a glass full of ice, and stir. Garnish with a lime wedge or mint sprig.

Recipe courtesy of Cris Latief

photos by scott elmquist

Ingredients 1 package cooked noodles* 3 beaten eggs 1 cup sliced, uncooked beef, pork, chicken or shrimp vegetable oil 4 green onions, thinly sliced 1 cup chopped vegetables (broccoli or cabbage) 1 tablespoon soy sauce 2 tablespoons ABC sweet soy sauce* 1 tablespoon fish sauce* 1 tablespoon oyster sauce* 1 teaspoon minced garlic ½ tsp white pepper

Directions Heat one tablespoon of oil over medium heat in a large skillet or wok. Add eggs to skillet, and cook and stir until set. Remove eggs from pan and set aside. Heat one tablespoon of oil over medium heat. Add garlic and cook until golden brown (about a minute), add meat and cook for two to three minutes, until just cooked through. Add scrambled eggs, and stir in the noodles. Sprinkle on all the sauces and toss to coat. Add vegetables and continue cooking, turning frequently, for another five minutes. Garnish with green onions.

Rika Hartati (Ellie’s   mother) serves up   her traditional   Chinese long noodle soup   (recipe on next page).


FEbruary 2010 | 29 |

g r e at ta st e


Lychee ice cream with sesame brittle Ingredients

Ice cream

(makes 2 quarts, requires an ice-cream maker): 1 cup sugar 1 tablespoon cornstarch 3 large eggs ¼ teaspoon Chinese five-spice powder* ⅛ teaspoon salt 2 ½ cups milk 2 15-ounce cans whole pitted lychees*, drained 1 ½ cups chilled heavy cream

Traditional Chinese long noodle soup Recipe courtesy of Ellie Basch and Rika Hartati Serves 6 as a first course


12 fresh or dried shiitake mushrooms* 4 to 6 dried wood-ear mushrooms* ½ cup dried banana flowers* 2 tablespoons vegetable oil 6 cloves of thinly sliced garlic ½ inch peeled and thinly sliced fresh ginger Salt and white pepper to taste 2 chicken breasts 8 ounces misua or birthday noodles* 6 peeled hard-boiled eggs chopped scallions, cilantro or both


Soak the dried mushrooms and banana flowers in hot water. Let sit for 1 to 2 hours. In a medium pot, heat the oil over low heat. Sauté the garlic and ginger slices for about 1 minute, just until fragrant. Add 8 cups of water, and season with salt and white pepper. Bring to a boil. Reduce the heat to simmer, add the chicken breasts and simmer until the meat is cooked through, about 8 to 10 minutes. Remove the chicken breasts from the soup and let cool. Add the reconstituted mushrooms and banana flowers to the soup broth and let simmer for 30 to 45 minutes. Meanwhile, slice or pull apart the chicken breasts into long strands. In another pot, bring three quarts of water to a boil, and add a tablespoon of oil. Add the long noodles to the water, stirring often to separate the strands. Cook for about 5 minutes, or as directed by the package. The time will vary depending on the width of the noodles. Drain noodles. Assembly: Add noodles to a large soup bowl. Scatter the chicken breasts onto the noodles. Pour the mushrooms and broth over the noodles and chicken. Garnish with 6 hard-boiled eggs. Traditionally, the eggs should be left whole, one per person, symbolizing fertility, but slicing eggs in halves or quarters is attractive as well. Add chopped scallions or cilantro as desired. | 30 | FEbruary 2010


photos by scott elmquist

Sesame Brittle: ½ cup white sesame seeds ½ cup black sesame seeds 2/3 cup sugar 3 tablespoons mild honey ⅛ teaspoon salt

Directions For brittle: In a medium bowl whisk together the sugar, cornstarch, eggs, five-spice powder and salt until combined well. In a heavy saucepan heat milk just to a boil and add in a slow stream to egg mixture, whisking constantly. Transfer custard to a pan and bring to a boil

over moderate heat, whisking constantly. Boil custard gently, whisking, one minute. Remove pan from heat and cool custard to room temperature, stirring occasionally. Cover custard with plastic wrap so that wrap touches the surface of the custard. Chill custard in refrigerator until cold, at least 3 hours. In a blender, purée lychees with 1/2 cup of cream and stir into custard with remaining cup cream. Strain mixture through a fine mesh sieve and discard solids. Freeze custard in an ice-cream maker according to maker’s instructions and transfer to a storage container. Allow ice cream to freeze overnight before serving. Ice cream may be made up to one week ahead. For brittle: Place a large sheet of foil on a sheet pan. Toast sesame seeds in a large skillet over medium heat, stirring until white seeds are golden, about 8 minutes, then transfer to a plate. Heat sugar, honey and salt in a 2-quart heavy saucepan over medium heat, stirring often, until golden, 4 to 5 minutes. Stir in sesame seeds and remove from heat. Pour mixture onto foil, quickly spreading in to a thin sheet with a spatula (mixture will be very hot) then cool to room temperature. Carefully peel brittle off of foil and break into large chunks. Transfer to airtight container. Sealed, the brittle will keep at room temperature for as long as two months. To assemble: Serve bowls of ice cream garnished with a large chunk of sesame brittle. Extra brittle may be served on the side.

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FEBRUARY 2010 | 31 |

G r e at Ta st e


Pounding the Books New weight-loss titles that don’t mention diets. by Deveron Timberlake


ne sure way to make money in the publishing business is to write a book about dieting. Millions of copies of “eat less, exercise more” guides sit on most people’s bookshelves, probably gathering dust right next to the faddiet ridiculousness of cookies-only plans, or all-meat meals, or no white foods after sundown. Whatever. The newest generation of eat-smart books has a lot more reality — and a few high-visibility authors — to lend credence to sensibility. Here are some new examples:

“Your Inner Skinny: Four Steps to Thin Forever” by Joy Bauer W illi a m Mor row Cook book s, $16. 9 9

You’ve probably seen nutritionist Joy Bauer on NBC’s “Today Show,” (not to be confused with Joy Behar of “The View,” whose diet ideas might be more suspect). On television Bauer introduces members of her Fit Club and guides viewers through good and bad food choices. This reprint of her first diet book isn’t glamorously presented; photos are in black and white and it has the feel of a how-to-guide instead of a glossy cookbook. But she uses more real-life examples of people’s diets and strategies, and lays out step-bystep directions to release, relearn, reshape and reveal a new body and attitude. No gimmicks, no fads. Menus are tailored to each day of the week, with a restaurant survival guide, time-saving ideas, quick meals, simple ingredient switching ideas, and Bauer’s motivational push.

“Cook Yourself Thin Faster: Have Your Cake and Eat It Too” by Lifetime Television with Lauren Deen Voice Publishing, $19 . 9 9

Lauren Deen is a producer for Martha Stewart and Bobby Flay, a best-selling cookbook author, a culinary school grad and a mother of two. In this easy-to-breeze-through volume she shares real women’s weight-loss success stories, tips for cooking lighter and 75-plus recipes for dishes you’d find in restaurants, such as shrimp and grits, cashew chicken and chilaquiles mocha mousse. Recipes couldn’t be easier, and the motivational stories make for that chat-with-a-girlfriend sensation that’s encouraging, colorful, inspirational and more fun than most lighteating cookbooks.

| 32 | FEbruary 2010


“The 10 Things You Need   to Eat: And More Than   100 Easy and Delicious Ways   to Prepare Them” by Dave Lieberman and Anahad O’Connor W illi a m Mor row, $19 . 9 9

Can you guess the 10 things? Beets, quinoa, avocado, berries, lentils, spinach, tomatoes, nuts, cabbage and super fish — nine seafood varieties that protect your health. You might remember chef Dave Lieberman from his Food Network days. Now he’s a contributing editor at Saveur magazine and recipe consultant. For this volume with New York Times reporter Anahad O’Connor, he’s collected healthy recipes, such as the better burger — mixed with lentils and broiled — and variations on everyday comfort-food favorites. Don’t look for color photos and coffeetable glitz here, but expect to learn a lot about nutrition and easy ways to get it into your daily diet.



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s (804) 353-5103 | 3407 W. Cary St. Richmond, VA 23221 | In Carytown

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Saturday February 13th, 2010 11:30am–4:30pm The Science Museum of VA 2500 W. Broad Street


Featuring entertainment from Jonathan Austin, a/k/a “Jonathan the Juggler,” face painting characters, balloon artists and dance demonstrations from the Latin Ballet! Camps & Summer Programs: Call Dana for booth information (804) 358-2100, ext. 338 or email dana.elmquist@styleweekly.com


FEBRUARY 2010 | 33 |

first p e rs o n

The Pink Pathogen What are we doing to our bodies?


drink organic milk and I eat organic chicken. I microwave food in glass containers. The words “estrogen receptors” come easily to my lips even though I’m fuzzy on the meaning. I wonder why my mom had no friends with breast cancer and I have so many. I look for lumps in the shower when I’m not too scared, and you probably do the same. Most of us by the time we’re 40 have worn far too much pink on behalf of ourselves, our sisters, our mothers, our grandmothers, our aunts. I hate pink even though I’ve walked, run, given and cooked on behalf of it, and found good homes for soon-tobe orphaned pets. I’ve even teetered to the toilet with the friend too stubborn for the bedpan at the endgame. “This will be a pisser,” she’d said, and managed to sit, placing both feet on the floor. I pulled and she rose and we tried but failed to laugh as we veered, me in front holding her arms, toward the bathroom. We succeeded. Women, and men on behalf of women, are beating breasts over the data-based recommendation that the benefits don’t outweigh risks of mammography for women younger than 50. Incidentally, that echoes a 1997 conclusion by independent experts. Lobbying overturned science then, and | 34 | FEbruary 2010


Betty Joyce Nash

a screening recommendation was put in place. If politics holds sway this time, it will cost, and not only financially. The costs include extra radiation, as many deaths could be caused vs. prevented with the annual screening. It means false or overtreatment for precancerous lesions that would not turn into cancer. Susan Love, the nation’s leading breast doctor, points out that mammograms miss cancers more often in younger women. Let’s not only look for something better, but also ask more questions. I’m double-breasted, thankfully. Inside one are friends whose breast pics saved their lives for real. Inside the other are those whose doctors and nurses had to be convinced, such as my tenacious sister-in-law, of the lump the squeezebox missed. Out of range. Upper right-hand quadrant. 42. Another was 32. Like all overachievers I figured information offered protection. I became an expert at massaging fake breasts and identifying lumps. I even instructed my doctor, whose breast manipulations were weak, in my lay opinion. He smiled condescendingly so I changed doctors. Fear sparks the outcry and clouds the risk perception. Surely even if one life is saved … it may be yours, your daughter’s, your mother’s, your friend’s. But nobody’s saying you cannot have a

mammogram if you pay. When I was in my 30s, a persistent pain in my armpit prompted my first. I stroked a check, an accomplishment because my artist’s income left me little disposable cash. You can have as many as you can buy. Poor women get left out, absent a government screening program. But might it not be better, Love asks, to promote health care that covers everyone using evidence-based medicine? What about a middle ground where women and doctors assess risk factors, and use that as a basis for reimbursement? Whatever you do, don’t make the mistake of thinking a clean mammogram means you don’t have breast cancer. When I first heard about the new finding, I thought of it as positive. Maybe women won’t delude themselves about the screening’s limits. Maybe the money saved can reduce health premiums all the way around so more people are covered. Maybe we’ll see breast exam clubs, like book clubs. Maybe researchers can target efforts toward more effective tests for young women’s breasts or map the route to cancer that chemicals take. Most radical of all, maybe women could shift anger to the 80,000 chemicals on the market, most of which remain untested for damage to breast tissue or effects on hormones.

photo illustration by jeff bland









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Love shouldn’t A husband and wife who are both assassins are assigned to kill one another. She hits him with her car and tries to blow him up. He slams her against walls and shoots at her. They suddenly realize they love each other and make love instead. Mr. & Mrs. Smith, a romantic action comedy A proper “Southern belle” resists the sexual advances of her husband. He grabs her and carries her upstairs, against her will. The next morning she looks happy and in love. Gone With The Wind, a classic romantic drama

hurt These scenarios from popular movies seem exciting and romantic at first glance, but under the surface they have elements of domestic violence such as stalking, assault, rape, manipulation and coercion. The fictional characters and their love affairs can sometimes fuel misconceptions about what love should and should not be.

Domestic violence is a pattern of abusive behaviors used in an intimate relationship to exert power over another. It is a problem that touches all of our lives, directly and indirectly. Regardless of age, class, gender, race, religion or sexual orientation, anyone can be a victim—your family member, friend, neighbor, co-worker…even you.

A healthy relationship is one that is free from physical, psychological, sexual and verbal abuse and one in which both partners respect each other’s boundaries, opinions and independence. Abusive relationships are exactly the opposite. Domestic violence can damage the body, mind and spirit and threaten the most important kind of love—love for oneself.

Real love is empowering, not abusive. Educating yourself and others on the difference between a healthy relationship and an abusive one and locating resources are the keys to fighting this epidemic.

A teenage girl falls in love with her classmate who is a vampire. The two become obsessed with one another. He fights the urge to kill her and instead becomes extremely protective. He even sneaks into her bedroom at night and watches her sleep. Their love Dom est ic story continues. Twilight, a romantic fantasy film

Domestic violence is a community problem. Everyone knows a victim. Everyone knows an abuser. Everyone can make a difference.

v ioL ence is a com m u n i t y probL em.

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Belle February 2010  

Lingerie, Nine Favorite Richmond Men, Dessert, Wine, Music, Bridal Fashion, Hypnosis,

Belle February 2010  

Lingerie, Nine Favorite Richmond Men, Dessert, Wine, Music, Bridal Fashion, Hypnosis,