Charlottesville HOME November/December 2015

HOME C H A R L O T T E S V I L L E

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Season TO GATHER

entertaining at home starts with the table HOLIDAY IDEAS

festive tables easy cards

NEW YEAR PROJECTS

kitchen renovations exterior paint choices

LOCAL FLAVORS

virginia wine make-ahead meals

NOVEMBER/DECEMBER 2015, vol. 2, No. 5

Do you know what these homes have in common?

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n editor ’ s note “This year will be different.” How many of us make this vow as we approach the holiday season?

“Simplify!” we coach ourselves; “Less stress, more fun!” we say.

This is all good self-talk to prevent getting whipped up into a holiday frenzy.

This issue of HOME will help you make good on your own feel-good mantras during what can be a busy season for all of us, regardless of your traditions, plans and expectations. Entertaining at home?

Read all about designing a tablescape, and be delighted by the beautiful work of local floral designers. We hope they will inspire you to set a dazzling table with just a few special touches, and without breaking the bank. Learn all about the best of Virginia wines, so you can shop, sip and serve local libations. We also offer make-ahead holiday meal advice, and we hope our article about holiday cards inspires you to create a special greeting card this year (notice we didn’t say “perfect,” or “completely-on-time”).

In this issue, we meet one local family who we know will enjoy their holidays together—and they have graciously invited us to take a look at their home and to hear how it has been passed from one generation to the next. Susan Towe and her daughter Beth Towe Heck share a very special story of a hometurned-family-heirloom—memories included. See how a few tweaks and updates, including a kitchen renovation, have turned Beth’s childhood home into a place where she and her husband now raise their own family.

If a kitchen update is on your wish list for Santa, our feature on what to expect from this major renovation will be invaluable as you make your plans. Articles on incorporating fun holiday plants and large potted trees into your decor as well as ideas for jazzing up your exterior color combos are sure to help you beat any winter blues.

Make your list, check it twice, and most of all, enjoy your home and everyone in it this holiday season. Thanks for reading!

—MERIDITH INGRAM, EDITOR in Chief meridith@westwillowpublishing.com

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contents

Ch a r l ot t e s v ill e h o m e N ove m b e r/ D e c e m b e r 2 0 15

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features VIRG I N I A W I N E

Sip and serve the area’s best offerings

By R o ry R h o d e s

A FAM I LY H E I R L O O M

Charming home passes from one generation to the next

By HE AT HE R E . TOW E

THE G R E AT K I T C H E N R E M O D E L

All you need to know about this major project

By N o e l l e M i l a m

Cover tablescape by Tourterelle Floral Design Photography by Melody Robbins

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HOME C H A R L O T T E S V I L L E

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Volume 2 I ssu e 5 PUBLISHER

Julie Pierce EDITOR IN CHIEF

Meridith Ingram CHARLOTTESVILLE EDITOR

Heather E. Towe ART DIRECTOR

AF F O R DAB LE ANTI Q U E S

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Trisha Roth CONTRIBUTING WRITERS

Rachel Beanland Mitzi Bible Becky Calvert Lucy Cook Charlotte A.F. Farley Laurel Feinman Katherine Fulghum Knopf Megan Hall Meridith Ingram Noelle Milam Rory Rhodes Christy Rippel Heather E. Towe

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Event Rental Fairy Gardens Flowers & Plants Gardening Gifts

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by West Willow Publishing Group, LLC. For an annual subscription, please send $20 and your name, address and telephone number to: Charlottesville HOME 2003 Graves Mill Road, Suite B Forest, VA 24551

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West Willow Publishing Group, LLC (434) 386-5667 westwillowpublishing.com Copyright 2015 by West Willow Publishing Group, LLC. All rights reserved. No part of this publication may be reproduced or transmitted in any form or by any means without written permission from West Willow Publishing Group, LLC. All pictorial material reproduced in this magazine, whether in a produced ad or by itself, has been accepted on the condition that it is with the knowledge and prior consent of the photographer or the artist concerned.

As such, West Willow Publishing Group, LLC is not responsible for any infringement of copyright or otherwise arising out of publication thereof. The information contained herein has been obtained from sources believed to be reliable. However, West Willow Publishing Group, LLC makes no warrant to the accuracy or reliability of this information. Opinions expressed in this magazine are those of the authors and do not necessarily reflect the opinions of ownership or management.

C h a r l o t t e s v i l l e h o m e N o v e m b e r / D e c e m b e r 2 0 1 5

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departments 22

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DESIGN

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10 F L O RAL TA B L ESCAPES Local pros showcase talents, offer tips to create a beautiful holiday table

29 GUTTERS AND DOWNSPO UTS Winter maintenance for worry-free spring

15 WINTER CHORES Put your flowerbeds to bed

18 SEASON’S GREETINGS Tips for creating easy, memorable holiday cards

By M itz i B i b le

By M e r i d ith In g ram, R o ry R h o d es and H eath e r E. Towe

22 E X T E RIOR COLOR C O MBOS Punch up your exterior with a new color scheme

By B ec ky Calve rt

42 S TAT E M E N T P L A N T S Large indoor houseplants and potted trees beat winter blues

By C har lotte A.F. Far ley

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By M egan Hall

38 H O L I D AYS , REIMAGINED Tips and recipes for a party-ready season

By Lu cy C o o k

50 A R OU N D T O W N Local home and garden events in our area

By C h r i sty R i p p e l

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10 S pecial I nterest 5 0 Index of Advertisers c h a r l o t t e s v i l l e h o m e m a g a z i n e . c o m

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n DESIGN FLORAL ARRANGEMENTS

Florals A FEAST OF

TABLESCAPE IDEAS TO MAKE THE SEASON MERRIER

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C h a r l o t t e s v i l l e h o m e N o v e m b e r / D e c e m b e r 2 0 1 5

Who says Christmas trees get to have all the fun? Adorning your dining table is another way to celebrate the season and welcome your guests, using flowers, greens, candles, ornaments—even produce—and all the other trappings of the season. Your very own yard, kitchen and even your bookshelves and countertops may already hold most of what you need to design a beautiful table, perhaps supplemented with blooms from your local florist.

Here, we asked three floral designers to share with us tablescapes of their own creation that we could recreate in our own homes, using elements we may already have or can easily find outside. Whether you are setting the table for one family gathering, a big party, or just because you love flowers as much as we do at HOME, you’re sure to be inspired by these seasonal looks. c h a r l o t t e s v i l l e h o m e m a g a z i n e . c o m

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Casual Chic To kick off the holiday season, look no further than the pumpkin patch or farmers market to create a rustic-butchic arrangement like the one imagined here by the talented creative team at Bloom by Doyle’s in Lynchburg.

Designed by Karen Edwards, the arrangement features elements in a muted color palette, full of soft neutrals that can skew toward the oranges and browns of Thanksgiving or the richer greens and deeper reds of Christmas. An Irish linen white tablecloth and Juliska china on bronzed chargers are in perfect keeping with the air of sweet simplicity.

Channeling a casual familygathering vibe when she designed this arrangement, Edwards says, “We wanted to create something for a more relaxed feel—not too formal.”

This type of arrangement could translate just as well to an intimate gathering in the eat-in kitchen or as the anchor to a casual buffet.

The base of this arrangement—a wooden box—was constructed by Bloom’s Chrissy Cangialosi from of a wooden pallet that she then whitewashed, to create a base that is not only versatile in looks but also intentionally long and low.

“In this example, we wanted to use something low so that guests could make eye contact without a big object in their way,” explains Debbie Miller, owner of Bloom.

Edwards says she was inspired by the “go vintage/ use what’s available” trend to complete this look. She 12

started with a focal point—in this case, locally sourced pumpkins ranging from a soft white to a silvery greenish gray—and built around it with flowers and other natural items to showcase them.

Though hydrangeas are not in season at the moment, you may have dried some earlier in the season, or can get them from the florist if it’s your favorite, she says. Pinecones, oak leaves, hydrangea leaves and china berries round out the arrangement—all items that can easily be found in the yard (or something like them). Berries are used in each place setting, tied with burlap ribbon around each napkin for a pop of color and delight, and to tie in to the main arrangement.

Edwards also suggests creating satellite arrangements that carry the theme further— repeating one of the items from the arrangement as a single element in a smaller container. Miller says to look around your home for vessels to hold your floral arrangements; you may have exactly what you need on a bookshelf or countertop, something you look at every day and can reimagine as a base for a bit of holiday cheer.

If you want to recreate the look at home, Miller says that floral foam and chicken wire will do wonders for the at-home florist to keep things fresh and in place. She also says that staffers at Bloom are happy to coach drop-ins on the art of floral design.

By Meridith Ingram Photography by KG Thienemann

C h a r l o t t e s v i l l e h o m e N o v e m b e r / D e c e m b e r 2 0 1 5

Southern Elegance For Kerry McCarty of George’s Flowers in South Roanoke, nothing says “holidays” like Southern tradition. McCarty, a Southern gentleman himself, has been doing floral design for 50 years, and has a horticultural degree from Virginia Tech. Experience has taught him that an eye-catching table arrangement is one which combines a mix of refined and rustic pieces, and he firmly believes that floral arrangements do not have to be expensive. He tells his clients that it’s better to enjoy a modest posy every month than a grand display once or twice a year. That philosophy, along with his Southern roots, was the inspiration behind McCarty’s holiday tablescape featured here, which is designed to be easily reproduced using existing elements from your home.

For the floral arrangement ingredients, McCarty begins outside. “The South has a long tradition of using garden greens to decorate for the holidays,” he says.

Collect evergreens from your garden to use as the base for the display. Here, McCarty uses white pine, juniper, yew, magnolia, Leyland cypress and ivy for the greens. A contrast of shapes and textures is important, and tucking in a few pinecones enhances that holiday feel.

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Sprigs of seasonal berries add a pop of color; McCarty suggests hypericum, holly, or viburnum berries if you have them.

Here is where a few key pieces from your florist will add a “wow” factor to your garden greens. In this design, McCarty chose a color scheme of pink, red, green and coral to complement his china. Coral-colored Amsterdam roses, clusters of miniature green hydrangeas, and sprays of purple wax flower bring the arrangement to life. All of these blooms are usually available at the florist, and using just a few is cost-effective. A trio of pomegranates from the market completes the look.

McCarty used a “very Southern” Chinese Rose Medallion vegetable dish to hold the arrangement. The dish’s pastel colors complement the dinner china, and its low shape won’t obstruct dinner conversation. A basket or silver bowl would also work nicely. To create this look, McCarty gives this advice: purchase some floral foam (he notes that it’s actually cheaper to buy it at a florist than the craft store), then “condition” your cut greens and flowers by placing them in water overnight so that they are well hydrated. Then, take your block of floral foam and float it in a bowl of water until

soaked (it won’t take long). Begin the arrangement by creating a low, oval shape with the greenery, and build in a variety of textures. Trailing ivy over the edges creates an attractive effect. Once you have your shape, tuck in the flowers and pomegranates, and add what Kerry calls “a little shine” to your piece with a few simple gold Christmas ornaments.

Unusual candlesticks provide rustic contrast. Here, McCarty used birch logs from the craft store and sawed them to his desired length, then placed the candles inside small terra cotta pots lined with moss. Pink Japanese teacups are filled with faux sugared fruits for a little extra glimmer, but you could also use gold or silver Jordan almonds, ribbon candy, or even peppermints.

For the table, McCarty prefers the warmth of a wood table to a tablecloth.

Herend “Fruits & Flowers” dinner plates are flanked by monogrammed, hemstitched linen napkins. Antique silverware and crystal goblets provide holiday luster.

This classic Southern setting, with its magnolias, hydrangeas, and antique tableware, has an elegant look that can be achieved with only a few florist touches. McCarty says, “I want people to understand that they can do a holiday table without spending hundreds of dollars, by using what they already have.”

By Rory Rhodes Photography by Kevin Hurley

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A Vibrantly Festive Room

When designing a floral tablescape, Lucia Evans-Morse and Gregory Britt, owners of Tourterelle Floral Design in Charlottesville, emphasize customizing to both the client and the event itself.

Evans-Morse and Britt collectively have 60 years of experience in the wedding and event industries, and together have formed a partnership that enables them to create enchanting floral artistry and unforgettable celebrations.

Evans-Morse says, “When we design a tablescape, we first think of the event and then who will be sitting at the table. Then we look to the client to see what they have available to use from their personal collection. The season always plays a role in the table design because we love to use what is available and on hand.”

Here, the tablescape they’ve designed would surely highlight any holiday gathering with friends and family around the table, bringing energy and festivity to any occasion. It pulls together elements from both the garden and the home’s interior, using magnificent dahlias and the art collection featured in the dining room for a show of color.

The setting is Keelona Farm in Southern Albemarle County, EvansMorse’s home, which has been in her 14

family for generations. The dining room, pictured here, showcases an eclectic mix of sporting art, an antique carousel horse and vibrant contemporary paintings.

The china is from Evans-Morse’s own collection from the John Kluge Carriage Museum, featuring his “Carriage Museum” monogram and carriage motif.

Using the exceptional dining room and farm as inspiration, Evans-Morse says, “It made sense to scour the farm itself for flowers, fruits and foliage. Jasmine vine, magnolia, chestnuts, camellia, viburnum, pokeberries and vegetables were truly locally sourced!” Dahlias from Tourterelle offer the finishing touches of seasonal exuberance.

A table runner and matching placemats add softness to the table. Feathered ball ornaments and lichen wreaths add further interest, and playful fox ornaments at each place setting add a touch of whimsy.

A spray of glossy magnolia leaves on the sideboard echoes the leaves in the main arrangement, and two smaller but similarly engaging arrangements tie the mantel to the overall scheme of the room.

You can recreate this look by using items that appeal to your senses—your favorite flowers, greens and berries in varying colors, shapes, sizes and textures.

To begin, consider the location and build your design from there. Incorporate dishes and linens, and keep in mind that your furniture and artwork can play a key role in the feel of the completed look.

Use vases and dishes you already have to draw your personality into the design.

You can even include seasonal bounty like Evans-Morse and Britt did here, piling clusters of apples, grapes, artichokes and even root vegetables around the base of the arrangement to add further interest.

Placing a loose dahlia or two (or whatever flower you feature in your arrangement) among this cluster ties the arrangement above to this lovely free-form vignette below it.

You can certainly achieve a variety of looks with your holiday florals using what you have around your home, and supplementing with a little help from your local florist. Thoughtful tablescapes lend not only beauty and interest to an occasion, but show your guests that you are delighted by their presence in your home.

By Heather E. Towe Photography by Melody Robbins

C h a r l o t t e s v i l l e h o m e N o v e m b e r / D e c e m b e r 2 0 1 5

n GARDEN GARDEN CHORES

The Long Winter's Nap

Putting Your Flower Beds to Bed

By B eck y C a lv ert

The grand finale of the gardening season is upon us. Now is the time to prepare your yard for its long winter’s nap, if you haven’t already—prepping it for the coming spring. A little bit of work now will mean happier beds come next April. Just like spring, when beds slowly come to life, they slowly go dormant in the fall, so putting your beds to bed is a process that happens over time, not just in one day. c h a r l o t t e s v i l l e h o m e m a g a z i n e . c o m

Some perennials hold up beautifully over the winter—sedum, pinks (otherwise known as dianthus), and ornamental grasses either hold their green or at least remain showy enough to warrant you leaving them until spring.

Perennials such as coneflowers and blackeyed Susans might not look as pleasing, but provide seed for birds throughout the winter and are worth leaving until spring. Some perennials however, require cutting back in the fall, particularly those that grow mildew (like bee balm) or just look so unsightly you wonder why you planted them in the first place (day lilies, columbine, peonies). Resist the urge to prune any of your bushes though; the act of pruning stimulates new growth.

And when that happens in the late fall, as the plant is trying to go dormant, it can lead to confusion for the plant and can kill it—or at the very least, will result in no blooms the following spring. With early spring-blooming woody plants, it is best to prune them just after blooming to ensure new growth and a happy plant. A good rule of thumb to follow is, “if it’s yellow or brown, cut it down; if it’s green, leave it alone.”

Now is a fantastic time to clean up around plants that show disease, but don’t throw their leaves into the compost bin. You’ll want to bag them and dispose of them otherwise to keep them from infecting other plants, as well as from continuing to infect the initial plant. It’s also a good time to mulch around the roots of plants to help protect them from the coming bitter-cold weather; sometime between the first frost and before it gets too cold is best (mid-November is a great time in our area for this task—so get on it!).

While spring is thought of as the time to plant, fall is also a great time for that activity.

Spring-blooming bulbs need a period of cold dormancy in order to bloom come spring. To keep squirrels from digging up and feasting on your bulbs, outwit them by planting the bulbs in large groups. Flood the soil surface with water, then cover the area with leaves and some shrubby branches. Planting pansies in the fall gives you fall color; mulch them after the ground freezes to protect the roots from the freeze-and-thaw cycle of winter and they will bloom again in early spring! Many trees and shrubs do well when planted in the fall—the weather is cool, but the soil is still fairly warm, allowing the roots to establish themselves before the depths of winter. Just remember to keep them watered until they go into dormancy for the season. Fall is also a good time to split early spring-blooming perennials, such as iris or hosta, creating a happier bed for them to winter in.

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If you’ve been considering starting a compost bin, this is a good time to get started. Those falling leaves from your shade trees can be placed in the bin and will be ready to use in next summer’s garden.

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This is also a great time of year to prep that new bed you’ve been considering adding. Cover your selected area with thick newspapers and mulch. Come spring, you’ll have an area ready to be amended with little effort! Now is also a great time to get your soil tested; labs aren’t as busy, so you’ll get your results quicker, giving you the time to amend soil now and giving it time over the winter to settle. If you’ve been considering starting a compost bin, this is a good time to get started. Those falling leaves from your shade trees can be placed in the bin and will be ready to use in next summer’s garden. If a compost bin isn’t your thing, you can still place leaves in plastic bags, setting them aside for the winter, where they will break down and become next spring and summer’s organic matter to be added to your beds. In yet another use for nature’s gold (also known as those falling leaves), considering mowing them over with your lawn mower and allowing them to sit on your lawn. Keeping the leaves whole can create dead spots, but the act of making them smaller by mowing over them helps speed the process of them breaking down and becoming organic matter, saving you the time and expense of fertilizing—one more thing knocked off your gardening to-do list!

If you have a vegetable garden you’ll want to pull your plants.

Some greens, like collards and kale, as well as root vegetables like carrots and parsnips will hold up well—even taste better in C h a r l o t t e s v i l l e h o m e N o v e m b e r / D e c e m b e r 2 0 1 5

the frosty weather—but you’ll want to pull tomatoes, squash and other warm-weather vegetables. While it might be a bit late this year, if we haven’t had too heavy of a frost yet, there is still a small window for planting a cover crop such as rye or clover that you can till into the garden come spring to help put nutrients back into the soil. Herbs such as sage, rosemary, thyme, lavender and parsley generally can handle cold weather, but be sure to mulch around their base to protect the roots. Rosemary, however, does not like temperatures below about 15 degrees Fahrenheit, so if the temperatures take a deep plunge, you will want to take more extreme measures with your plant.

Pull in flowerpots that can’t take a freeze, like terra cotta and plastic. Give all your pots a good cleaning before putting away for the season, so that come spring, they are ready for fresh plantings.

Consider also your garden tools. Before putting them away for the year, give them a good cleaning. Scrub the dirt, debris and rust off your tools, oiling the metal to keep rust and corrosion at bay. This is a good time to sharpen blades of power tools, such as lawn mowers and weed whackers, changing air filters and spark plugs while draining their gas tanks. For hand tools, sand down any rough spots on the wooden handles and give them a coat of linseed oil to help them last.

All this work putting your beds to bed will pay off in dividends come next spring.

Adding mulch protects your plants against some of the harshness of winter while amending your soil now gives it time for the improvements to take hold. Removing this year’s debris, while removing insect egg cases and disease spores also makes for a tidy view all winter. In my case, this may be the only time my garden looks so orderly. c h a r l o t t e s v i l l e h o m e m a g a z i n e . c o m

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n LIVE HOLIDAY TRADITIONS

The Holiday Card Dash Tips and tricks for making this a stress-free task

BY M eg an Ha l l

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C h a r l o t t e s v i l l e h o m e N o v e m b e r / D e c e m b e r 2 0 1 5

There are few tasks I take more seriously than my annual holiday card. Each year, as soon as the first chill hits the air, I begin to dream of lavish showpieces with die-cut snowflakes, embossed lettering and professional photos of my family in matching outfits. However, each year like clockwork, Thanksgiving is long gone before I realize that pinning ideas to my ever-growing “Holiday Cards” board on Pinterest does not make it so. Thus begins my annual mad card dash.

If you are one of the sainted few capable of mailing cards the first week of December, thank you for having your life together so the rest of us can display cards before Christmas Eve. To my sympathizers, I urge you to remember two things about holiday cards: first, this should be a gesture aimed at connecting with friends and family on a personal level.

Second, it shouldn’t break the bank or be filled with stress.

Regardless of your delivery timeframe, I hope you’ll enjoy these tips to keep your card-sending fun and stress free.

Make a Plan

From budget to mailing lists, holiday cards require a fair amount of planning, so start as early as possible. (Or, if you’re like me, scramble clumsily at the last minute!) If you take a little time to settle these few items, the rest of the work is fun.

Set a budget and stick to it!

This is the most important step. Holiday cards have received a bad reputation for being expensive, but they are only as costly as you allow them to be. If you have a tight budget, watch for deals from online retailers—hello, 50 percent off and free shipping! Also, with the ever-increasing cost of postage, consider sending local cards only and hand-delivering each one. It could become your new favorite tradition!

Develop a mailing list and be realistic about it.

This is perhaps the hardest part of the process, at least for me. I grew up in a home where everyone was considered a dear friend. That means I have a gift for justifying why people should make the cut. My internal dialogue sounds something like this: “Oh, I can’t forget the sweet lady at the doctor’s office. She went out of her way to get me an appointment when I missed mine. And I can’t believe I almost forgot the handyman who came to fix the faucet three months ago. It would be so tacky not to include him.” Your list can become a dark rabbit hole, so remember to keep it personal. When in doubt, start with close family and friends. After that, let your budget determine the rest.

Eliminate work and stress!

Unlike previous generations, we have the luxury of online sites like Shutterfly and Minted. Many sites allow you to upload a spreadsheet of names and addresses so they can handle mailing, or if you prefer, they will preprint the address on an envelope and ship everything to you for final touches. Preprinted addresses might not be as personal as handwritten, but if you suffer from poor penmanship as I do, the postman will thank you and your recipients will forgive you. c h a r l o t t e s v i l l e h o m e m a g a z i n e . c o m

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Now comes the fun part: making it pretty! Holiday cards come in every shape and size. The possibilities are virtually endless so here’s some food for thought when designing your dream card.

‘Tis tHe

Glossy versus Matte: The Great Debate.

Though many folks are partial to glossy photo cards, matte and recycled paper have become popular options in recent years. I recommend browsing and touching cards you’ve already received and see what you prefer. Glossy papers tend to be on the lessexpensive end of the paper spectrum, so budget may ultimately determine your choice.

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Use photos. Or don’t.

Photo cards are becoming more popular, but with that option comes great responsibility.

■ D on’t use blurry or unflattering photos. Remember that this card could be preserved for years to come, so don’t use a photo of anyone else that you wouldn’t use of yourself.

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■ D on’t be scared of creative photos. Why not organize a themed photo of your loved ones dressed as superheroes or your furry, four-legged children situated by their stockings with care? Sites like Pinterest are chock full of ideas to get the whole family involved!

■ U se collages with caution. We’ve all felt the pain of narrowing down a year’s worth of photos; however, try to keep your selection between 3-5 images and ensure they are large enough to not require a magnifying glass!

■ I f you don’t have time to take a photo, or if you don’t want to, there is no shame in sending a card without a photo; include a handwritten note instead for a personal touch.

Preserve the joy.

After you receive a holiday card, what should you do with it? I love creating displays or keepsakes so the cards can have a longer shelf life. Here are a few of my favorite ideas: ■ B ind them into a book. Simply punch a hole in the top corner of each card, or two holes evenly spaced down the side, and then connect them using an o-ring or ribbon. This cute treat can be placed on a coffee table for guests and your family to enjoy all season long.

■ D isplay them around the house. Whether you use a wall, door, staircase, refrigerator, or any other available surface, holiday ribbon is a great way to keep your cards organized.

Cut a piece of ribbon to the appropriate length (like the length of the door) and secure using poster tape or a small tack.

Then use clothespins to clip each card to the ribbon. Bonus points if you decorate the clothespins to be holiday-themed! reate a display board. To transition a large photo frame ■ C (think 11x17) into a quick display board, remove the glass and replace the backing with chicken wire or corkboard. Voila—you have a board that can be used throughout the year!

Now that you’re armed with these tips and tricks, remember to enjoy creating and sending your stress-free, display-worthy, notbudget-busting holiday cards!

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n DESIGN EXTERIOR PAINT

COLOR Me Happy How to choose exterior paint colors for your home

By Ch r is t y R i p p el

Ever stood in a paint store with a handful of paint chips, wondering how to choose what works best? Choosing paint colors for your home can be overwhelming, especially if you want to update your entire exterior scheme. If you’ve put off a change because you don’t know where to start, there are steps you can take to make the process easier. Follow them and you’ll increase the chance that you’ll stand in front of your new gleaming exterior and say, “I love it!”

Consider Your Surroundings

If you are in a neighborhood with a homeowner’s association and/or restrictive covenants, find out if you are bound by any rules for exterior colors. If you are free to make your own choices, take notice of the homes around you. You want to blend, but avoid looking the same. For example, suppose the house next door with similar architecture is white with black shutters.

Even if you covet that look, you’ll want to go for a variation that sets you apart, like a light gray house with deep gray shutters.

After you’ve looked at your neighbors’ homes, turn to your own yard. For color inspiration, think about the elements of your landscaping that you love. Do you have a bed of sunny daffodils that bloom every spring, or holly bushes with beautiful red berries lining your walk? Make note of these as possible color 22

cues for your shutters and/or front door—which, as the gateway to your home, can be an expression of your taste and personality.

The other important consideration before you visit the paint store is to think about the fixed elements of your house— things that won’t change, like the roof, or existing stone or brick that won’t be painted. Most roofs are neutral grays or browns, but some steal the spotlight, like a red metal or green shingle —and will narrow color choices for the rest of the house. Are your windows vinyl (meaning they can’t be painted)? Do you have white storm windows? If so, choose a paint color that matches the vinyl or metal of your windows to use for trim to blend these elements with the rest of the house. If you have wood windows that can be painted, you can opt for a different window trim color.

While you’re standing outside, snap a picture of the front of your house to take with you to the paint store. It can help you in conveying the style of your home and the changes you want to make to a professional at the store.

Be a Color Insider

Paint companies like Benjamin Moore and Sherwin-Williams sell fan decks—which are a must-have staple for designers to help them narrow down and choose paint colors. Purchase one at the store or online for about $25—a worthy investment if you are shelling out the dollars to repaint your exterior. If you are looking for a trim color that will blend seamlessly with your existing stone or brick, put the fan deck up against the house to color match a shade in your brick or stone. You may think your brick is just one color, like red, but it often has shades C h a r l o t t e s v i l l e h o m e N o v e m b e r / D e c e m b e r 2 0 1 5

COLOR CHEAT SHEET

YOUR FRONT DOOR

of grays and browns, and one of those would be a perfect trim complement. If the body of your house is painted, here’s a designer trick for choosing trim paint: ask the paint store to add 10 percent of your house color to Sherwin-Williams’ Pure White—a fail-safe way to match the undertones. If you have a favorite paint brand, any paint store can color match Pure White.

In addition to a fan deck, the color wheel can be your best friend in choosing paint schemes that work. Color combinations based on the color wheel are monochromatic (several shades of a single color); analogous (colors found side by side on the wheel); contrasting (three colors spaced evenly apart on the wheel); and complementary (two hues opposite each other). Pull up a wheel online and use it with your paint fan deck to see what inspires you!

If you decide you like a type of scheme (like monochromatic) but are lost when it comes to actual colors, ask the paint store consultant what some of their favorites are, because they are usually thrilled to help and their advice is free of charge.

Once you’ve narrowed down some color choices, invest in some sample quarts and some large pieces of white poster board. Paint the boards (covering all of the white) and hang them up outside on your house. Make sure you look at them at different times of day, and if you like what you see, you’ve arrived at color nirvana.

DIY Update

A cheaper and faster way to bring flair to your exterior, especially if your house paint and trim are in good shape, is to c h a r l o t t e s v i l l e h o m e m a g a z i n e . c o m

paint your front door a new hue. The sheen is up to you; go full-on high-gloss or understated matte.

If your house and trim colors are neutral, you’ve got more leeway in choosing a front door shade and can change it when the mood strikes. Decide on the statement you want to make and then get some sample boards ready before you commit. Are you a stickler for tradition? Deep green, red or black are all great tried and true choices. Does something bold and playful suit you? How about trendy turquoise, regal purple or even an interesting orange?

If you’ve followed these steps but are still knitting your brow in angst, consider calling in seasoned color experts. Many interior designers and decorators can help with a relatively inexpensive paint consult; many offer this as an affordable a la carte service. They may also be able to suggest and coordinate the painting contractors who will hopefully get you one step closer to “I love it!”

Southern-inspired: Dark green is a traditional Southern color that looks great on brick houses with white trim.

Try: Farrow & Ball Carriage Green Regal and unusual: Think deep purple that doesn’t read too grape.

Try: Sherwin-Williams Majestic Purple Bright and cheerful: On the turquoise trend: Benjamin Moore Venezuelan Sea Yellow without the shock value: Pratt & Lambert Beeswax A pleasing green: Valspar Sassy Green

WHOLE-HOUSE SCHEMES

Harmonious color combo for stone facade or a slate roof: House body: Sherwin-Williams Relaxed Khaki Trim and shutters: Sherwin-Williams Universal Khaki

A twist on the black and white traditional look: House body: Benjamin Moore Sandy Hook Gray Trim and shutters: Benjamin Moore Kendall Charcoal Front door: Benjamin Moore Moroccan Red 23

Wines Virginia

What to Sip and Serve This Holiday Season

By R o ry R h o d es

Virginia has a storied wine history dating back to Thomas Jefferson, who called wine “a necessary of life.� He and an Italian viticulturist planted the first vines around Monticello in 1774. While harsh winters, various grape diseases, and a little thing called the American Revolution prevented this initial crop from coming to fruition, he remained a staunch proponent of growing local wines and educating the palate, and is known as America’s first wine connoisseur. Over two centuries later, Virginia boasts a thriving wine industry that has garnered increasing attention and accolades.

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Autumn is a busy season in the wine world. At the vineyards, grape varietals are harvested and fermented, then aged in either oak or stainless steel until ready for the bottle and cellar. At wine shops, cooler weather means a shift for many customers from the frosty beers of summer to both red and white wines. The holiday season, filled with entertaining and special meals, is an especially popular time to share a bottle of wine with friends and family. Not to mention, it’s hard to go wrong with this classic hostess gift.

When selecting a bottle of wine for a meal or gift, many of us gravitate toward wines from Europe, California or Australia. But with the rise of the “locavore” movement, which includes locally sourced meat, dairy and produce, people are also looking to purchase and consume regional wine and beer, and discover some new tastes along the way. Microbreweries in our area have gotten a fair bit of attention lately, but have you heard about Virginia wineries?

With over 230 wineries and growing, Virginia ranks fifth in number of wineries by state, behind California, Washington, Oregon and New York.

The different growing regions, with their varying soils, elevation and weather, produce a wide range of flavors, making it possible to find something to please any palate. In recent years, high-profile Virginia winemakers like Gabriele Rausse and Michael Shaps—who both helped establish some of the state’s top vineyards and now produce their own labels—have been the subject of industry buzz.

At the same time, it’s become a bit of a pastime among oenophiles to sniff out “dark horse” wineries, whose small productions can produce hidden gems. Recent advances in viticulture and winemaking technology have begun to transform growing, harvesting and fermenting techniques, and industry watchers have pegged Virginia as one of the world’s emerging wine regions.

What that news in mind, why not try a Virginia wine this holiday season? A good way to

choose one is to begin with the occasion. There are a variety of wines which pair well with holiday meals, including the opening act, Thanksgiving.

In France, the grape harvest is celebrated every November with the release of Beaujolais Nouveau, a young red wine. The timing of its release, along with its fruity, light-bodied quality, means it is frequently served at Thanksgiving tables, where its easy-drinking qualities pair well with a variety of fall flavors. Pinot Noir, another delicate red, which grows especially well in Oregon, is served for this same reason.

In Virginia, there are several red varietals that grow well and produce a light-to-medium bodied red wine, such as Merlot, Cabernet Franc, and Petit Verdot. At King Family Vineyards in Crozet, James King says they intentionally make their reds slightly lower in alcohol (around 13 percent versus 14 percent or more) so that they can be enjoyed either by themselves or with food. He describes their Cabernet Franc as having “notes of strawberry and raspberry, with a spicy, peppery finish” and advises pairing it with turkey, pork or lamb.

Lovingston Winery, located midway between Charlottesville and Lynchburg, is one of the state’s smallest vineyards, yet their focus on distribution means their wines are available throughout our region. Manager Stephanie Wright likes their Pinotage, a South African grape bred from crossing Pinot Noir with Cinsault, for the Thanksgiving meal. Though the name may be unfamiliar to some, she advises keeping an open mind when it comes to varietals, saying, “Yes, we’ve got a climate that’s conducive to specific Bordeaux grapes, but there are things out there which are opinion-changing.” She says that in their microclimate, Pinotage expresses mostly its Pinot Noir side, resulting in a wine that is “fruit driven, with soft tannin.” Wright says Pinotage pairs beautifully with fall foods such as fowl and butternut squash, due to its “cranberry and dried cherry nose and palate.”

“We could in the United States make as great a variety of wines as are made in Europe, not exactly of the same kinds, but doubtless as good. ”

c h a r l o t t e s v i l l e h o m e m a g a z i n e . c o m

– Thomas Jefferson

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White wines are also popular for Thanksgiving dinner, both dry and semi-dry. It’s generally considered preferable to avoid full-bodied, heavily oaked Chardonnays at this meal, since fruitier wines tend to pair better with the dishes being served. That said, not all Chardonnays are produced in the big, bold, California style. Virginia Chardonnays are predominantly made in the lighter European method, aged in gentler French oak or simply stainless steel to express more green apple and citrus notes.

Chateau Morrisette, set just off the Blue Ridge Parkway in Floyd, is one of the oldest and biggest producers in the state, and offers a variety of white wines. Some, like the 2013 Reserve Chardonnay, are available for purchase only at the winery, but many other wines can be found at wine shops locally. Keith Toler, Chateau Morrisette’s director of marketing, says that Thanksgiving is a great meal for their best-selling wine, “Our Dog Blue” (the winery’s logo and wine names were inspired by the owner’s Labrador Retriever.) Our Dog Blue is a semi-sweet wine made from a blend of Riesling, Traminette and Vidal Blanc, with melon, apricot and floral notes.

White Hall Vineyards, also just outside of Charlottesville in Crozet, debuted a Gewurtztraminer (an off-dry white wine) in October which General Manager Lisa Champ describes as having “a typical rose nose, a floral palate with fruit, and a dry finish.” Champ says it’s a good Thanksgiving wine because typically it complements everything on the table, without overwhelming it.

Fruit-forward reds like Pinotage, along with well-balanced, slightly sweet whites, also pair beautifully with other holiday classics such as ham and goose. Both of these meats, with their higher fat content, do well with a fruity or off-dry wine that has just enough acidity to offset the richness of the flesh.

Throughout the holiday season, meat dishes such as roast beef and game are likely to be on the menu. King says, “Our Merlot is a medium-

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bodied red with notes of cherry, which has been aged in French oak for 16 months. It goes very well with delicate beef, venison, quail, rabbit and duck.” For heavier meats such as roasts or rich game, he suggests their Meritage, a blend of Merlot, Petit Verdot and Malbec, which is aged for 18 months in oak and has a bit more tannin and structure. They also offer Petit Verdot as a varietal wine. A dry, heavy red, it has notes of black cherry and black currant, a weightier mouth feel, and a longer finish, and is suitable for beef or venison.

At White Hall, a Portuguese grape called Touriga Nacional grows well and is generally made into Port, a red, fortified dessert wine. But on certain years, they use Touriga to make a varietal wine, which Champ describes as having “a smoky nose, a fruity palate, and a smooth finish with no ‘burn’ at the end.”

She especially recommends pairing it with lamb. Lovingston’s “Rotunda Red,” one of their most popular offerings, is a mediumbodied blend of Merlot, Pinotage and Cabernet Franc that would pair well with most meats.

While red wines are a must for a Dickensian roast beef Christmas dinner, white wines go well with other popular holiday meals. Many Italian-Americans enjoy serving “The Feast of the Seven Fishes” on Christmas Eve. For this Southern Italian meal, Wright recommends Lovingston’s Seyval Blanc, a crisp, dry wine with some citrus and mineral flavors. She says, “We leave a bit of CO2 in the bottle so it has just a bit of sparkle. It’s fresh and will wake up your palate.”

Another wine that can pair well with seafood is Viognier, a dry white that many consider to be Virginia’s signature wine.

Though some winemakers feel that declaration is premature, given the difficulty of growing the fickle, low-yield grape, King says, “It doesn’t produce a lot, but what it does produce is very good.” He calls it a “great party wine,” which pairs well with crabcakes, scallops and mussels, as well as charcuterie plates.

Viognier is also the primary component of White Hall Winery’s signature “White Hall White,” described by Champ as having a “fruity nose and palate, but a dry finish.” She also suggests Viognier, with its smoky note and long finish, as a white wine option for people who mostly prefer red.

Viognier’s versatility and name recognition make it a good choice for cocktail parties. Another adaptable but less-known white is Petit Manseng. Wright and King both say the varietal is taking off in Virginia and that we’ll be seeing a lot more of it in the coming years. (Wright notes it was featured at a recent workshop with industry retailers and sommeliers from across the country.) Petit Manseng typically is made into an off-dry wine that features notes of peach, pineapple and honey. At Lovingston, Wright says they have changed their fermentation technique to produce a Petit Manseng with elements of pear cider and fall spices. This pairs well with cheeses and spicy fare. Chateau Morrisette offers an off-dry white called “Nouveau Chien,” which Toler says is a Petit Manseng base blended with other varietals, that is suggested with crab cakes and oysters. White Hall also has a Petit Manseng, which they recommend with food such as scallops, spicy Thai or Indian, and bleu cheese.

No holiday wine list would be complete without mentioning sparkling wines. King Family Vineyards’ sparkling wine is called “Brut,” and is made from 100 percent Chardonnay grapes.

Brut is aged for two years in the traditional “sur lie” method, which means the wine rests in the bottle along with the lees (or sediment) that result from the fermentation process, imparting c h a r l o t t e s v i l l e h o m e m a g a z i n e . c o m

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a distinctive flavor. It pairs well with all cheeses, including Brie, chevre, baby Swiss, and Gouda. Chateau Morrisette’s “Star Dog” is a sparkling wine also made from Chardonnay with secondary aging in the bottle, and Toler says that it’s made in small batches and has limited availability, but can be ordered online.

Last but not least, Virginia wineries offer a selection of dessert wines, both from wine grapes and from other fruits. White Hall’s “Soliterre” is made from Petit Manseng in an “icewine” style, where frozen grapes keep water trapped in ice crystals, allowing only a small amount of concentrated sweet juice to be pressed.

Chateau Morrisette’s “Frosty Dog” icewine is made from Vidal Blanc and Traminette, while their “Heritage” is a Port-style fortified wine made from Chaumbourcin.

If you find yourself inspired to try some new local wines this season, don’t forget that half the fun is visiting the winery itself!

Be sure to check winter hours, especially at smaller establishments, but many vineyards feature weekend tours and tastings. Lovingston Winery, with its low-key facility, offers what may be the only free wine tasting in the state, often with a knowledgeable pourer such as a family member or the winemaker himself. White Hall Vineyards is open year round for tours and tastings, and hosts an annual wine, cheese, and chocolate Valentine’s event that is a sell-out every year. King Family Vineyards boasts a tasting room with leather chairs and a large stone fireplace, along with a patio for live music and food trucks during warmer months. Speaking of food, some wineries offer their own. At Villa Appalaccia in Floyd, during weekends they offer a grazing platter of various breads, cheeses, and olives to complement their Italian-style wines.

Chateau Morrisette has its own restaurant, where each dish has a suggested wine pairing, and they also host year-round events, including several during the holiday season. Barboursville Winery, 30 minutes north of Charlottesville, is a stunning estate featuring an upscale restaurant, an historic inn and cottages, and the ruins of a Jefferson-designed historic mansion.

Whichever you sip and wherever you visit, you’ll discover something new. With Virginia wines on the rise, the next few years will see more local wines widely available. The holiday season, so steeped in tradition, is the perfect time to introduce a bit of Thomas Jefferson’s locavore philosophy to your table.

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n IMPROVE GUTTER CARE

Flow

Go with the CLEAN AND REPAIR

YOUR GUTTER SYSTEM

BY MI T ZI B I B LE

With the winter season upon us, our to-do lists turn into everything-about-the-holidays lists: shopping, decorating, meal planning, scheduling family trips. Unfortunately, home maintenance slumps further down the list, and some of our most crucial tasks get sidelined altogether, like cleaning and repairing gutters and downspouts. When there’s so much merry fun and frolic to plan, who wants to think about the muck that’s been hiding overhead for months?

But when that muck can end up costing you more money when the springtime rains come, there is no better time than now—when the leaves have stopped falling and before the harsh winter weather hits—to move the task to the very top of your list.

Rain Pains

It’s easy to put our gutters “out of sight, out of mind” when we can’t see what they have collected above from our comfortable vantage point on the ground. But the reality is that a heavy rain or one large snowstorm and a quick thawing can spell havoc for a home with clogged gutters and downspouts.

It only takes a couple of inches of rain on the roof of an average-sized home to produce several thousand gallons of runoff. Water weighs about 8 pounds a gallon, so that’s a lot of stress on a drainage system that isn’t functioning properly. c h a r l o t t e s v i l l e h o m e m a g a z i n e . c o m

Just as our doctors will often talk to us upfront about the severe consequences that we will face if we ignore their advice (to motivate us to change our habits, of course), roof and gutter experts will tell us what will happen if we neglect our gutters: damage amounting to thousands of dollars in roof repairs and more still to repair a foundation.

When rainwater stands in gutters, any surface it stays in contact with will start to rot and break off, including the roof sheeting, roofing boards, and the fascia to which the gutters attach. Many a roof repair has been made due to clogged gutters—damage that could have been prevented with regular maintenance.

Excessive rainwater in gutters can also hurt your landscaping, as water overflows and pools in flowerbeds along the side of the home. Your shrubs and plants may not be thanking you come spring for having endured a soggier winter.

The more water that can be drained away from the home by clean gutters and downspouts, the less chance you’ll have to be visited by pesky insects, like termites, which are drawn to moisture. Proper drainage lessens the likelihood of dealing with mold and mildew on your walls, too.

Full gutters and clogged downspouts mean they could meet their own demise: the heavier they are, the more likely they are to fall away from the house. If your gutters seem to be pulling away from your home or sagging, they may simply need new spikes (nails) in new holes or new bracket hangers.

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But then there’s every homeowner’s worst nightmare: a cracked, shifted or sunken foundation caused by poor drainage.

These repairs require a professional and are costly, not to mention the headaches that come from sopping up floors and personal items inside.

Generally, biannual checkups are recommended, no matter what type of gutter system you have. If your home is in an especially wooded area, and with pine trees, up to four times a year may be recommended. Many experts will suggest the fall and the spring, but if all of your trees are done shedding their leaves, it makes sense to do a thorough check now to prevent a springtime catastrophe.

Assess the Situation

A gutter system is not too complex for a homeowner to understand; it’s not like trying to take a stab at plumbing or electrical work. Suit up in rain gear during a downpour, go outside, and survey your gutters and downspouts to see if water is flowing properly away from the house. Watch for any leaks or aberrant waterfalls resulting from a clogged area; a common place for clogs is the elbow at the top of a downspout. If you don’t have a seamless gutter system on your house, check your gutters for holes or cracks at the seals where caulk is.

Also make sure water is exiting onto splash blocks and is not creating a pool or a stream that heads back toward your home.

(Most experts will recommend using drain extensions at least 5 feet from the home to be extra sure the water is flowing far away from the foundation.)

When the weather has been dry for a couple days, and if you feel comfortable rising to the occasion on a ladder, clean your gutters with gloves and a short-handled trowel, not forgetting to also check if the spikes and hangers are still firmly attached. (The muck makes great compost and mulch in a garden, by the way.) Once you are done, run the water hose (handy attachments are available that peek up and over into your gutters), or put your pressure washer hose into your gutters and test the system to flush out any other debris. (Be sure to follow directions for your pressure washer to use the appropriate attachments and pressure level.)

High Time for Help

While some people do prefer to climb a ladder and take care of cleaning the gutters themselves, the risk of injury and the lack of time have many of us seeking professional help. There are many businesses in the area that offer multiple services, from installing, cleaning, repairing, and adding the latest gutter guard, to designing a full system on new homes or older homes in need of an update. There are also contractors who specialize in exteriors that offer gutter repairs and installation. If it is your first time hiring a professional for the job, make sure it is a licensed company with worker’s compensation and liability insurance.

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Your neighbor or best friend might be one of the most helpful people you have ever known, but when it comes to jobs with a safety risk involved, leave it to a professional.

Hiring a contractor business has some advantages.

While they are up to date on building codes and recommendations from the Environmental Protection Agency, they can inspect your entire system, whether the gutters have the correct pitch toward the downspout (1/4 inch for every 10 feet recommended), the proper locations of downspouts (every 5 feet, some guidelines say), and the grade of your land. And while they are inspecting the gutters, they may spot structural damage that needs your attention. If it’s time to start thinking about a new roof, they can guide you in making that decision and in choosing new gutters.

Hiring a full-service gutter specialty company has its advantages, too. Besides being able to show you the latest products on the market, including a range of guards that require less regular cleanings, they will clean and flush your systems on schedule and can make a repair or replacement as needed. Cleaning costs will vary depending on the size of your home, how many feet of gutter, and what type of roof you have.

The task of keeping your gutters free and clear cannot be neglected if you want to prevent water damage, so make it a priority. Don’t worry; your holiday errands will all get done, or we wouldn’t call this the most wonderful time of the year.

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By H e at h er E . Tow e P h ot o g r a p hy by M e l o d y Ro b b ins

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C h a r l o t t e s v i l l e h o m e N o v e m b e r / D e c e m b e r 2 0 1 5

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n 1979, Susan and Jim Towe embarked on the ultimate homeowner adventure: to build their dream house on their ideal lot. Jim, of Towe Insurance, discovered the lot while on an insurance claim in the neighborhood. His wife, Susan Towe, a well-known and respected real estate agent in Charlottesville, recalls, “He came home saying how pretty it was. This lot backed up to the reservoir, which you could see through the trees, and there were good views of the mountains.”

In response, Susan immediately began to pore through her magazines and picked out a house plan from Southern Living—a charming, family-friendly Dutch Colonial brick house with an expansive first floor extension on the right side of the house.

She says that she did not realize just how big the house was going to be before it was built. Beth Towe Heck, their daughter, says, “But Dad was okay with whatever Mom wanted.” With the plans and location in place, they pulled together all their community resources, enlisting friends and family to help them with this massive project. Susan reflects, “It truly was the dream of a lifetime.”

Making It Happen

What resulted in Susan and Jim Towe’s dream home began with finding a choice lot over 35 years ago. The charming house plan is one Susan found from poring through design magazines, and building the home was possible with the help of family, friends and great community resources.

c h a r l o t t e s v i l l e h o m e m a g a z i n e . c o m

The stories this special home tells go way back to the beginning. Susan remembers, “It took about a year to build. We were given a completion date, but as all construction goes, there were delays. We were renting at the time and were pretty cramped. Finally, our lease was up and we were out of time.” Jim called the building inspector to find out what needed to be done so they could move in. He discovered that he needed to add locks to the windows and a railing to the staircase. Determined to move in that day, he secured the locks and constructed a railing out of two-by-fours, lathering on a coat of primer as the inspector pulled into the driveway. Susan says, “The inspector came back to the house for his last appointment of the day, and passed the house. Thank goodness—I was ready to set up a tent in the yard!” Beth Towe adds, “We got to move in just in time for me to start kindergarten at Meriwether Lewis. Though we have made a lot of upgrades over the years, ironically that exact same railing is still there today.” After they moved into the house, they needed to do plenty of finishing; Susan and Beth remember that concrete sidewalks and the garage floor had yet to be poured.

Jim Towe did a lot of his own subcontracting. Maintaining the family business of Towe Insurance while monitoring the construction site meant that he needed an office at the new house. He employed the local phone company to dig a copper line to the lot, and built a shed on site. He ran the telephone line to the shed so he could “work from home” in the days before telecommuting. Beth says, “He had never done that before. There were a few mistakes here and there. The most expensive of which was that he forgot to allow for the kitchen.” Susan laughs and adds, “It’s the most expensive room in the house! We had to throw it together but we made it work.”

Beth points out that one component of the kitchen was non-negotiable: the brick hearth. “This was a deal breaker. It was part of the original house plan and as they re-evaluated the plans to make budget cuts and adjustments, this was something that absolutely had to stay. One of our favorite activities all winter long is to come home and build a fire and relax, or to wake up Saturday morning, make coffee and gather together as a family.”

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As the years went by, the family upgraded the house and fell deeper in love with it. Ten years after moving in, Jim and Susan renovated the kitchen, since initially it was almost an afterthought. “It really needed a face lift,” says Susan. They also finished part of the basement. Susan explains, “I didn’t really want a basement, but the shape of the lot meant that we had to have it. We weren’t going to modify it at all, but we did so that Beth could stay with us while she worked and traveled after college. Now the basement is full and we get a lot of use out of the finished space. It was unexpected but has come in very handy.”

About ten years ago, they added a fence to the yard. Susan says, “That’s a recent addition. When we first moved in, you didn’t have to leash your dog. This was considered far out in the country. A lot of friends and family wondered why we would want to live so far out. It’s been a great place to raise kids. Beth and her brother Blair had such a great time playing in the neighborhood, learning to ride a bike and riding go-carts up the street.” The area’s development has expanded and the location is now considered quite convenient.

The house resonates with life and history. Susan says, “Our fondest memories are big holiday dinners in the dining room when all the Towes were still alive. We would all gather together: Jim’s parents and mine, and his brother, Darden Towe, would all be here. We have had so many full, big tables of people in that room. There were a lot of good, fun times here.’’

Time for Transition

In an unfortunate turn for the Towe family, Jim Towe lost his battle with cancer in 2006, and Susan was left to tend to their home solo. Now alone with two dogs, Susan had a large house and three acres to maintain, which was a lot for her. Jim had told her, “Don’t worry, you never have to leave this house.” But a year after his passing, she started to look for an opportunity to downsize. However, she says, “Every time I looked at something else, I couldn’t imagine actually purchasing it.”

Fast forward to 2013, when Beth and her husband, Keith Heck, experienced a pivotal moment. Beth says, “We were very happy in our house 5 miles down the road and had never considered buying Mom’s house. One Friday night, my girls and I spent the night here with Mom, and the next day, she had to leave to show properties all day. My daughters didn’t want to leave, so I called Keith and had him come over here for breakfast.” As Beth and Keith washed dishes at the sink, gazing at the reservoir, Keith suggested that, because Susan had been searching for properties for years and both mother and daughter were clearly drawn to the house, they consider buying the house.

Within 6 hours, the contract was written, offer wholeheartedly accepted. The family has kept the dream of this house alive, passing it from one generation to the next.

Susan says, “It was an amazing idea. I was worried about having to get the house ready to go on the market. Whenever you have lived in a house for a long time, there is just so much that needs to be done. It’s overwhelming. Every Realtor should have to experience that. We would be a little more understanding.”

Beth says, “It was a win-win. Mom gets to stay here and have holiday gatherings at the house, and gets to go home to a place that doesn’t require much maintenance. And we got a great deal.

It felt like it’s what Dad would have wanted.”

C h a r l o t t e s v i l l e h o m e N o v e m b e r / D e c e m b e r 2 0 1 5

Making New Memories

Eighteen months ago, Beth and Keith Heck moved into the Towe family home on Dundee Road and started to update the house.

Beth says, “At first I was worried that Mom wouldn’t like the changes we wanted to make, but she has embraced all of our ideas.” Susan responds, “I don’t want it to be the same. It’s not the same. It’s time to make new memories. I am all for what she does to the house.”

Beth and Keith have been making gradual renovations, doing a little at a time. First they pulled up the carpet in the hallways and installed a bamboo floor. They also pulled up the hickory floor that was in the family room and saved it “for a rainy day.”

Once they pulled up the floors, they painted to give the rooms a face lift. Beth also modified the home office space, moving her desk and work area from a small room to the larger living room.

She says, “I didn’t want to feel closed off from my family. The formal living room is big enough that we can combine the living and office space. Now I can be with my family in the evenings.

It’s the favorite change we have made to the house.”

They have also enjoyed filling the house with their personal memories. Beth says, “Keith and I have made a point of acquiring a piece of art from every place we travel, inside and out of the states. We either ship it home or bring it back with us, and place it in our home. It’s something I recommend to everyone. Whenever you look at the art, you remember the really great time you had and the experience you gained. It’s a fun way to relive your trip.” She says that she and Keith appreciate simplicity and nature, and have used these themes to determine the feel of their home.

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Rustic Contemporary

Most recently, Beth and Keith renovated the kitchen.

Beth says, “It was top of the line in 1989. It was time for a change.” She wanted a look that shows “where rustic and contemporary meet.” To get this look, she worked with Tiffany and Brad Smart of Serenity Cabinets out of Martinsville, who understood her vision and brought it to life. As part of the renovation, they installed hardwood floors, which are 134-year-old reclaimed heart pine from a furniture factory out of Martinsville. Beth says, “Keith is from Martinsville, so this is a little piece of his history we wanted in the house.” They also custom built the cabinets in the kitchen, which include all the elements that Beth requested: lazy Susans, a custom hood, glass doors, plenty of drawers, and an island.

The design of the new kitchen is a synthesis of tastes.

Keith preferred to have dark materials, perhaps soapstone, for the counters, while Beth wanted something lighter. She originally considered marble, but decided that was not a family friendly choice, so instead opted for a super-white granite. As a compromise, they selected “Pietra Del Cardosa,” a cousin of limestone—which is harder than limestone and harder to scratch—for the island top.

Beth worked with interior decorator Michelle Dalton Hunt of Design By Michelle to compose the living area. Beth says, “The family room, living room and deck are larger than normal. Michelle did an amazing job helping me to pick out furniture and arrange the spaces so they are more cozy.” To do so, she created several small gathering areas in each space, which adds intimacy to a large area.

Beth and Keith worked with Jason Connolly of Connolly Construction as he did the master bath renovation and helped with the bamboo floors and pine ceiling in the kitchen. The contractor who installed and finished the heart pine downstairs is Wayne Batdorf of Miracle Home Improvements out of Afton. Beth says, “They are both great local long-time contractors who give excellent service.”

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C h a r l o t t e s v i l l e h o m e N o v e m b e r / D e c e m b e r 2 0 1 5

A Forever Home

When considering the design, Beth says that she wanted a look that would not be super trendy that they would still love and appreciate in 10 years, because they believe that they will retire in the house. She says, “It is surreal to raise my kids in the home I grew up in. I cherish taking my kids to play on the trails I helped blaze so many years ago down to the reservoir. We are having a blast giving the house an interior face lift and making it our own.” Jim Towe used to call the house their “forever home” and Beth still feels that they will be there “forever.”

The next generation of this family seems to feel the same way. Six months after moving into the family home, Beth’s young daughter turned to her as they were biking in the neighborhood and said, “Don’t worry Mom, when you and Dad get old and need a smaller house, I’ll buy this house from you just like you did from your Mom.”

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n LIVE CULINARY CORNER

Food Ready At the

Preparation and versatility are your best holiday friends

By Lu cy Co o k

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C h a r l o t t e s v i l l e h o m e N o v e m b e r / D e c e m b e r 2 0 1 5

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here’s a book that I’ve heard a lot about lately; it’s about changing your life by discarding any possession that doesn’t make you feel joy. Evidently, people experience great peace by throwing away their clutter. I haven’t read the book myself (I don’t know if I’m ready to make that move!), but I’m thinking about writing my own book with the assertion that having the right food and drinks in your pantry and freezer during the holidays will make you feel great peace—and give you the urge to invite everyone over!

As the holidays approach, I think of getting prepared in the kitchen. I stock up on a favorite red and white wine, and make sure I have some beer in the pantry and nice cocktail napkins. My brother-in-law drinks martinis, so I make sure I’ve got good olives.

Last year, we had fun creating a signature cocktail for the holidays, and served it through the season. Ours was spicy ginger ale with a splash of fresh lime juice, pomegranate juice and vodka, but you could make up one of your own. We made sure to have the ingredients on hand, so that we were ready to make one for whoever stopped by—or if we decided to indulge at home.

In my holiday prep, I look through the pantry and make sure that I have lots of crackers, toasts and chips in stock. Each of those things lasts for more than a month unopened, so you’re safe to stock up. I usually pick up some local jams or chutney at the farmers market and seasonal festivals; they also make a nice addition to my cheese platter. I find that I can usually find a pretty good fall sale on whole nuts—pecans, almonds, macadamia nuts—and I put a few bags away to use in cookies, or to toast with spices or just sea salt for cocktails.

For the freezer, I feel unprepared without frozen shrimp. I buy the largest peeled, deveined, individually frozen kind. They can be defrosted in cold running water in 10 minutes, and cooked in three or four more. I spice up some bottled cocktail sauce by adding more horseradish and fresh lemon juice, and a party is born!

Your favorite cookie dough is usually safe in the freezer for a month; scoop the dough into balls and freeze on a baking sheet. After it’s completely frozen put the balls into a zip-lock bag. The dough for cheese crackers can be rolled, wrapped and frozen in logs, to be sliced and baked in batches later. Your favorite hot dip (crab, artichoke and spinach, or the Bacon and Gruyere recipe I’m including here) can usually be made ahead and frozen until needed (although you may need to substitute cream cheese for the mayonnaise if your original recipe has it, as mayo tends to get greasy after freezing). Thawed dips can be baked in a casserole, or spooned into phyllo cups and baked as smaller appetizers.

I’ve also included a recipe for individual Beef Wellington—an update of a fancy restaurant staple from the “Mad Men” era. These packages of filet mignon, spinach and mushrooms will hold in your freezer for a few weeks—and make you look like a genius!

Happy holidays and happy cooking!

Bacon and Gruyere Dip (makes about 2 cups) Great served with toasts or crackers, or as a filling for mini phyllo cups.

2 tablespoons butter 2 Vidalia onions, sliced about ¼ inch thick 2 tablespoons dry sherry 8 ounces cream cheese ¼ cup mayonnaise Salt and pepper 4 slices thick-cut bacon, cooked and chopped 1 cup grated Gruyere cheese Preheat oven to 375 degrees. In a heavy-bottomed skillet, melt the butter. Add onions and cook slowly, stirring often until brown and soft, about 10-15 minutes. Add sherry and cook another minute. Remove from heat.

Add remaining ingredients to the pan and stir to combine. Place in a small casserole dish and bake for 20 minutes, until brown and bubbly. Can be frozen and baked after thawing. c h a r l o t t e s v i l l e h o m e m a g a z i n e . c o m

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FOR ALL YOUR PROPANE NEEDS,

Individual Beef Wellingtons (makes six) The original recipe for Beef Wellington is a large portion of tenderloin with chopped mushrooms and pate wrapped in puff pastry. By making these as individual portions, some of the problems with cooking the meat well are resolved, and I’ve substituted spinach for pate as an update. Although the instructions look long, they are just detailed and not difficult. This recipe is definitely worth the effort—AND it is a do-ahead!

6 5-6 ounce portions of beef tenderloin (filet mignon) 1 pound fresh spinach, picked through and stems removed 2 medium sweet onions, thinly sliced 2 cloves garlic, minced 1 pound domestic or wild mushrooms (or a mixture), cleaned and chopped 1 teaspoon fresh thyme leaves 3 pounds purchased puff pastry, defrosted according to package directions 1 stick of butter

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About 1 cup of olive oil Salt and pepper ¼ cup of flour 2 eggs, beaten with 1 tablespoon water (egg wash) Season filets generously with salt and pepper. Heat a thin layer of olive oil in a heavy skillet (cast iron if you have it!). When the oil is almost smoking hot, add two filets and sear for two minutes on each side.

Set the meat aside on a rack to cool, and repeat for the remainder of steaks. (Don’t worry; the meat will get cooked more thoroughly in the last step!)

Make an ice bath by putting ice and water in a large bowl. Melt a tablespoon of butter in a clean skillet. Add 2 tablespoons of water.

Working in two or three batches (depending on the size of your skillet), sauté the spinach until just wilted. Immediately put the spinach in the water bath to cool, then drain, squeezing well so that no moisture remains. Fluff, then set aside on a dry paper towel to absorb any additional moisture.

Wipe out the skillet and melt 2 tablespoons butter and sauté the onions, stirring constantly until browned and limp. Salt and pepper to taste. Put on a paper towel on a plate and set aside to cool.

Wipe out the skillet again; melt another 3 tablespoons butter. Add the garlic, mushrooms and thyme and cook, stirring until browned and soft and all liquid has cooked off, about 10 minutes. Salt and pepper to taste. Set aside in a colander over a bowl to cool and drain.

One at a time and working quickly, roll out the puff pastry sheets until they are ¼ inch thick. Using a dinner plate as a guide, cut a 10-inch circle out of each sheet. You may cut decorations out of the scraps for the tops of the Wellingtons; leaves or strips look nice. Layer the circles between plastic wrap and store in the freezer until you’re ready.

At this point you should have everything (filets, spinach, mushrooms and onions) cooked, thoroughly cooled, and as dry as possible.

(Squeeze the spinach one more time to make sure!) Portion the spinach, mushrooms and onions into six piles.

C h a r l o t t e s v i l l e h o m e N o v e m b e r / D e c e m b e r 2 0 1 5

On a lightly floured board, place a frozen round of puff pastry.

Spread with ½ a portion of spinach, one portion of onions, one portion of mushrooms. Top with the seared filet and the remainder of spinach. Carefully bring up the sides of the pastry, stretching and overlapping, using clean kitchen scissors to cut off the bulky corners of dough that form. Carefully smooth out the pastry, pinching and sealing each seam (if you have trouble sealing a seam, use the egg wash as glue). Flip the pastry over so that the seams are on the bottom, and place on a baking sheet lined with parchment or wax paper. Brush with the egg and water mixture; decorate as desired with pastry scraps.

Brush again with the egg mixture and place the pan in the freezer. Repeat the stacking and packaging process with the other five steaks, placing each on the sheet tray in the freezer as you finish.

After they have been in the freezer for at least an hour, wrap them individually with plastic wrap and return to the freezer.

Keeps for 2 weeks in the freezer; for best results, they need to be frozen at least 8 hours before cooking.

When you’re ready to cook them: Preheat the oven to 400 degrees, keeping the Wellingtons in the freezer. Make another egg wash, this time using 2 egg yolks and 2 tablespoons water.

Lightly butter a rimmed baking pan. Brush the frozen Wellingtons with another coat of egg wash, then place them on the pan.

Bake for 20 minutes at 400, then reduce the heat to 350 and bake for about another 35 minutes, until the center of the beef reads 110 degrees with an instant-read thermometer. Serve immediately and accept all compliments!

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n GARDEN LARGE HOUSEPLANTS

SNAKE PL ANT

RUBBER TREE PL ANT

Yucca Cane

YEAR-ROUND GREENS BEAT WINTER BLUES

By Ch ar lott e A . F. Far l e y

Have you ever heard the phrase, “You don’t need a garden to have a garden?” Well, you don’t even need a garden to surround yourself with colorful, verdant plant life—and don’t let the winter fool you into thinking that you need to wait until spring to see green leaves on the trees.

Bringing large plants and potted trees indoors not only boosts spirits after the holiday hullabaloo passes, but also helps fill corners, create focal points, and make bold design statements.

Oversized plants add strong lines, color and weight to a room.

You can select a jumbo-sized plant or potted tree to place in a room that needs something dramatic, or you can set a pair of trees together on either side of a window to create a sense of 42

balance. If you happen to keep other houseplants in your home, consider the dynamics of nature when arranging your indoor plants: group plants of various sizes together, and add height and focus by placing a large plant in the center of your arrangement.

However you choose to enhance your personal aesthetic, keep in mind that the plants’ containers can also play a role in reflecting your style.

The best chance for success with indoor houseplants is starting with the healthiest specimens possible. Start by heading to your local independent nursery to look for trees and plants with even coloring on the leaves. Inspect the plant to make sure there aren’t any signs of pests or fungus. The nursery staff can let you know if the houseplant is poisonous to pets or people (always ask about this, especially if you have pets at home or young children around). Even if the nursery or gardening center doesn’t have what you’re looking for, ask if they can special order a specific plant for you. When purchasing the plant, discuss proper caretaking with the nursery staff.

C h a r l o t t e s v i l l e h o m e N o v e m b e r / D e c e m b e r 2 0 1 5

Favorite Plants and Potted Trees

When heading to the nursery to add green to your home, look for a few common varieties to get you started in your search. Costs for these popular species vary depending upon the size; you can purchase a small but dramatic starter plant (something about two feet tall would certainly qualify as “large” for your indoor space) for as little as $20; the largest and boldest of indoor trees can run upwards of several hundred dollars.

Janet Cr aig

Yucca Cane: At six feet tall, the straight vertical lines of the yucca cane (Y. elephantine) are a perfect fit for modern spaces. The plant requires lots of light, so place it by a bright window. Keep the soil moist, but due to its desert heritage, the plant doesn’t require humidity.

Janet Cr aig: During this season of stuffy air and stuffy noses, consider bringing

home a Janet Craig (dracaena deremensis). Known for its air purification, the plant can grow up to ten feet tall and spread three feet wide, so make sure you have the space for it! You can choose to grow this as a potted plant on an end table or as a tall indoor tree.

Janet Craigs can live for decades if you nurture them by keeping the soil evenly moist and misting with warm water.

FIDDLELEAF FIG

Snake Pl ant: If you like the idea of hosting an air purifying plant in your home, consider a snake plant. Commonly known as mother-in-law’s tongue thanks to the sharp leaves of the white snake plant (sansevieria trifasciata), the plant can grow up to four feet tall and can withstand drier conditions (don’t overwater). The slender, long leaves bring a sense of elegance to your decor.

Rubber Tree Pl ant: An old-time classic that pairs perfectly with traditional

decor and contemporary designs alike, the rubber tree plant (ficus elastica) is yet another houseplant renowned for its air-purifying abilities. It can reach beyond eight feet tall; with its oversized shiny leaves, the tree makes a dramatic statement. This is a great plant for bringing home in the winter since it doesn’t require as much light as other plants. If you have a window dressed with sheer curtains, place the plant nearby so it receives the proper amount of light. The plant exudes a milky sap that can irritate sensitive skin, so be sure to wear gloves when handling and pruning this plant.

MEYER LEMON TREE

Fiddleleaf fig: Another member of the ficus family, the fiddleleaf fig (ficus lyrata) equally dislikes direct, bright light, which is helpful on winter’s short, dark days. Its strong emerald leaves require frequent watering and pruning since it can grow more than 15 feet tall. A tip: keep the plant moist but not soggy.

Meyer Lemon Tree: Adding a splash of summer to your winter becomes a reality when you grow a Meyer lemon tree or a semi-dwarf lemon tree indoors. You’ll want to purchase one that’s two to three years old if you want fruit from the tree (and of course you want fresh citrus in the winter months!). This tree requires a lot of light, water, humidity, and a good drainage system.

Bringing cheer and chic design, a large indoor houseplant or potted tree can stay up year round and add height, color and vibrancy to any room of the house.

BEYOND THE POINSETTIA: OTHER FAVORITE HOLIDAY PLANTS Whether you are giving a hostess gift or just want some live greenery to brighten up your home at the holidays, here are a few widely available, inexpensive plants that say “holiday” in a beautiful way.

Paperwhite narcissi. With white flowers and a strong fragrance, this indoor plant loves winter: It enjoys cooler indoor temperatures and indirect light.

Christmas cactus. Schlumbergera isn’t actually a true cactus—it actually enjoys semi-shade, and doesn’t tolerate dry soil. c h a r l o t t e s v i l l e h o m e m a g a z i n e . c o m

Hippeastrum. More commonly known as amaryllis, these

are a traditional holiday plant. Look for the Red Lion variety, which produces a strong red flower, or the Star-of-Holland variation with red and white markings.

Norfolk Pine. The original Charlie Brown tree is perfect for decorating with sweet, small ornaments as a tabletop tree.

Rosemary. Fragrant and edible, this aromatic was part of the Nativity story, having served as a place for baby Jesus’ clothes to dry.

Heliconia Humiilis. “Dwarf Jamaicans” produce dramatic red bracts and white blossoms with green tips.

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THE KITCHEN REMODEL Tips for managing this major overhaul

By N o el l e M i l a m

When we purchased our 100-year-old farmhouse several years ago, the seller, a lovely elderly woman who had lived there for over 60 years, was excited for us to see the kitchen. “It has a renovated kitchen!” she gushed, proudly showing us into the home’s interior and into the kitchen where she’d cooked her family’s meals for decades. My husband and I eagerly looked around the corner to glimpse this treasure, and paused. The kitchen had indeed been renovated…in 1960.

We did our best to nod approvingly at the 50-year-old painted pine cabinets, nonexistent counter space, and ancient appliances, while simultaneously making mental note: The kitchen needs work. The house was perfect for us in every other way, and the kitchen was outdated but usable. We went ahead with the purchase, knowing full well that renovations were in our future.

If you are considering a kitchen renovation, one valuable piece of advice from seasoned homeowners is to live with it for a while, as this gives you and your family a chance to really experience what works about the space, and what you’d like to change. Most people dreaming of kitchen renovations have lived in their kitchens for a significant amount of time, and this gives them an intimacy with the space that is invaluable.

Some questions you might consider: Is your kitchen meeting the needs of your family, both in space and function? More counters? More storage? More light? Perhaps, as we were, you are happy with the basic footprint, but your cabinetry and appliances are desperate for some updating. If the time has come to consider a kitchen renovation in your home, there are some excellent local resources to guide you through every step of the process.

Before you race into that first gorgeous showroom and start salivating over countertops and appliances, there are some things you should think about first to streamline the process and make it more efficient and enjoyable for everyone involved. c h a r l o t t e s v i l l e h o m e m a g a z i n e . c o m

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A lb e m a r l e C a b in et C o mp a ny

GET READY: Identify Your Kitchen’s Purpose

The first thing to decide is your vision for your project. Any designer or contractor you use will ask you this, and it will save time and confusion if you have thought about it ahead of time. What is the main purpose for the renovation and what do you see as its scope? Do you like the existing layout, but feel it needs some updating, or will attaining your goals require a down-to-the studs operation or changing structural things about the home itself? There is a world of difference between, “I hate the countertops and wish for something brighter,” and, “I want to relocate the kitchen to the new addition on the back of the house.”

It is important to be honest with yourself and your prospective contractors about your goals. Amy Hart, owner and designer at Albemarle Cabinet Company, recommends keeping idea books, either online or the old-fashioned way with saved clippings and photos, of kitchens you love. These are helpful in identifying your style as well as some of the features that are important to you.

Think about your personal style and how you use your kitchen currently. Are you relaxed or more formal? Are you attracted to sleek modern lines, or more rustic finishes? When you cook, are you more of a warmer-upper or do you love to cook from scratch? Is cooking a family affair, or a solo operation? Perhaps you will want a kitchen that will complement your entertaining style. We all know that guests will eventually congregate in the kitchen, so think about how that aspect will affect your goals for the space.

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Other things to take into account are storage needs and organization. What would you like to be visible and what would you rather have hidden (or at least camouflaged)? Perhaps you feel there are ways to make your space work more efficiently from a work-flow perspective.

Do you have specific storage needs?

For example, an avid baker might need dedicated storage for the mixer, a surface for rolling out dough, and storage for various baking pans and trays. Perhaps there are collections you’d like to feature in your redesigned kitchen: antique plates, pottery or cookbooks.

GET SET: Set Your Budget

Let’s be real. Kitchens are expensive.

Per square foot, they are easily the most expensive room in your home, and materials and appliances run a very wide range of quality and price depending on the size of your job. An excellent rule of thumb is to decide first what you can afford, then go and see what your budget will buy.

There are big-box stores and there are custom hand-made cabinetry artisans, and there is everything in between at price points that seem wildly discrepant.

So how does a homeowner approach this? Jeremy Romesburg, manager at Reico Kitchen and Bath, has seen people come in afraid or unable to discuss their budget, for a variety of reasons, but he cautions prospective clients that this is not the wisest way to go about things.

Reputable designers are not trying to spend every last cent you have, but rather to make the money you have designated for your project go as far as it can. He

has found that having a showroom with displays help clients visualize and price the size and scope of their job by showing them actual kitchens installed right in the showroom. Many clients in the early stages of setting a budget also appreciate Reico’s online project estimator. “We want our customers to feel comfortable with the process,” Romesburg explains, “and part of that comfort is making sure that we are showing customers options that are appropriate.”

GO! Find the Right Contractor

Contractor or designer, or both? These individuals have different jobs. A kitchen designer will guide you through the layout and selection of your cabinetry, counters and appliances. They can also assist with the other design tasks such as choosing wall paint or lighting.

They are the creative force behind the project helping you to pull the whole thing together and ensuring that this investment is one that is both beautiful and functional. The contractor, on the other hand, is more of your onsite builder. Contractors will oversee demolition and removal of the old kitchen (and other related projects such as removing walls), and will be responsible for following the detailed kitchen design and installing it in your home. They also oversee the subcontractors, such as plumbers or electricians, that will be needed to complete your job. Many kitchen renovation businesses combine these services, for a more efficient and seamless renovation; however it is possible to hire your own designer and contractor individually. “I truly believe C h a r l o t t e s v i l l e h o m e N o v e m b e r / D e c e m b e r 2 0 1 5

A lb e m a r l e C a b in et C o mp a ny

that homeowners will work with the design team that they feel most comfortable with, and who will listen and incorporate their needs and wishes into the physical space and within budget guidelines,” says Hart. “At the end of the day, the smart customers make the educated choice to work with the person who will take care of them through the process.”

Design teams like those at Albemarle Cabinet Company and Reico Kitchen and Bath cultivate their relationships with clients, acknowledging the critical importance of referrals and recommendations. “If the customer had a good experience, they’ll tell their friends,” says Romesburg. So, a great way to find a great designer and/or contractor is to ask for referrals from friends and neighbors who have renovated kitchens and are not only happy with the result but are also pleased with how the entire process was handled. Many companies have beautiful websites and many have showrooms where you can see the workmanship and design firsthand, but there is no substitute for a good referral from someone you trust.

Make a list of local contractors and kitchen designers whose work you admire and set up meetings; think of these meetings as a chance for you to evaluate each other. You and your contractor will work very closely over the course of your project, and you need to feel comfortable with each other and able to deliver on your sides of the partnership. Specific things to discuss include your goals and expectations; your budget and their billing policies (what you can afford, and when you’ll be asked to pay); timeline to completion; and how all of this will be documented. An open and honest discussion with prospective designer/contractors will help you choose the right person for your job, and avoid uncomfortable issues later on.

Precision installed Quality stonework

(434) 971-1602 c h a r l o t t e s v i l l e h o m e m a g a z i n e . c o m

1117-A East Market Street, Charlottesville, VA 22902 • albemarlecountertops.com 47

Think about your personal style and how you use your kitchen currently. Are you relaxed or more formal? Are you attracted to sleek modern lines, or more rustic finishes? When you cook, are you more of a warmerupper or do you love to cook from scratch? Is cooking a family affair, or a solo operation?

Once you’ve found a good match, you’ll sign a contract, and be ready to begin. What can you expect? There are several steps to the renovation process and usually several weeks (or months) before you’ll be happily cooking in your new space. Beautiful kitchens don’t happen overnight.

One of the first steps is a thorough and meticulous measurement of your kitchen to ensure that everything will fit properly.

These measurements will determine the size of cabinets, countertops and appliances you’ll order and will often also include a survey of existing electrical, gas and plumbing features so that subcontractors can be advised if things will need to be moved, upgraded or otherwise altered.

To make the process move more smoothly, it’s a good idea to know what appliances you plan to order ahead of time. Keep in mind that some appliances (like dishwashers) are standard size, but others, like some ranges and built-in refrigerators, are quite a bit larger and will need extra space. These measurements, too, will need to be carefully documented to be sure that everything fits perfectly in your new kitchen.

Once you have measurements, it is time to work on design and make your cabinet and countertop selections. This is the fun part! Using what they know about your goals and budget, your designer will provide you with renderings (drawings) of the design so that you can see how your new kitchen will look. They will also guide you through the process of selecting other various components of your 4 8

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kitchen, including lighting, flooring and hardware, so that everything will blend together harmoniously and meet your goals for the space. Working together, this design phase can take a single meeting or it can go on for several weeks, depending on how many revisions you need to make.

“Renovating a kitchen holds a lot of surprises at each turn starting from the design phase, pricing phase and implementation,” explains Hart. “The designer’s personality, skill, experience and judgment are a big part of the package, though it won’t be itemized on the pricing sheet.” A good designer will guide clients through the process, as long as it takes, to get a design just right.

It is this type of personalized attention and individualized design that lures Charlottesville area residents away from one-size-fits all kitchens and through the doors of such locally owned businesses.

When your design is finalized, you are ready to order; this is also something your designer or contractor will likely walk you through. Your cabinets will be ordered, often along with your appliances, though in some cases you’ll order the appliances yourself. When you place your orders, you’ll probably be asked to pay a percentage of your estimated total job cost, generally in the neighborhood of 50 percent, with most of the balance being due upon delivery and inspection.

After all the flurry of planning and ordering, you can expect a lull of a few weeks. Most custom cabinetry takes anywhere from three to ten weeks to fabricate and ship. You should expect to have a detailed calendar outlining the timeline of all orders and work to be done, and if you aren’t offered one, ask for it. At both Albemarle Cabinet Company and Reico Kitchen and Bath,

customers are given a detailed schedule at the time of order, and are careful to keep customers constantly “in the loop” about updates to weekly and daily schedules.

Regardless of the timing of your cabinet delivery, this lull is the perfect time for you to make some plans of your own. You’ll need to carefully pack up your existing kitchen. It’s a great time to winnow out all those items you no longer use. It’s also the time for you to plan how you are going to manage meals if you will be living in the home while renovations are going on—especially if you have a family. Where will you eat? Where will you store food? How will you cook it?

It’s a good idea to keep a refrigerator somewhere, even if it needs to live in the garage or dining room during renovations. Particularly if you have children, it’s hard to eat every single meal out, so this will require some extra thought and a lot of flexibility on your part (and theirs). So, can you put a coffee maker in your master bath? Sure. Have milk crates stocked with cereal bars and Pop Tarts next to your TV? Why not? Eat on disposables and make it up to Mother Nature after the renovation so you don’t have to wash dishes in your laundry sink?

Absolutely. This is a process that usually takes weeks, not days, so planning ahead will minimize stress on your family.

Finally you get the call: Your cabinets are ready! Things rapidly move from the planning stage to action. Both Romesburg and Hart stress that constant communication with clients is key and timing is important. You can expect a steady stream of installers and craftsmen to be pouring through your home in numbers that can be dizzying. You can expect regular calls, texts and emails from your designer or contractor to keep you C h a r l o t t e s v i l l e h o m e N o v e m b e r / D e c e m b e r 2 0 1 5

up to date with all aspects of the project’s schedule, including appointments with subcontractors.

Demolition, or the removing of the old kitchen fixtures, takes a surprisingly short amount of time, often only a day or two, and the new cabinets are brought in and installed. Countertop installers come after cabinet installation to make a template for your countertops. They take this template and over the course of a couple of weeks cut, hone, and create your counter to your specifications. Meanwhile, your appliances are unpacked, inspected and installed, and little by little, your kitchen begins to take its finished shape.

Finally, with subcontractors’ work complete and appliances, cabinets and countertops installed, you and your team turn your focus to the final steps—the finishing touches of hardware, backsplash and painting. These final details really make your project complete and also mean that you can start using your new kitchen!

The sense of accomplishment is huge for everyone involved. “The greatest satisfaction comes when our client raves about how well the new space works.

The process can be a roller coaster, but a kitchen is a family space that is used every day, and unlocking its potential makes the efforts of everyone on the team worthwhile,” says Romesburg.

Though it has many steps, the process of renovating a kitchen can have profound effects on the way a family lives in their home. No one goes into a kitchen renovation expecting it to be easy or effortless, but with good communication, planning and patience, and most of all, a good team, you can transform this room, the beating heart of most homes, into a space that will be a joy to cook in, to eat in, and to gather in for many years to come. c h a r l o t t e s v i l l e h o m e m a g a z i n e . c o m

SPECTRUM STONE DESIGNS 434.993.0888 | spectrumstonedesigns.com

T I L E R E S O U R C E & D E S I G N S H O W RO O M

434.964.4680 ■ 1226 Harris Street, Charlottesville VA Showroom Hours: 8-4:30 M-F (appointments encouraged) SARISANDTILE.COM

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Monticello Holiday Open House Reveals Beauty of the Holiday Season

Celebrate the beginning of the holiday season at Monticello’s Third Annual Holiday Open House, hosted at the Thomas Jefferson Visitor Center at 931 Thomas Jefferson Parkway.

Be among the first to see Monticello decorated for the holidays as you stroll through the first floor at your own pace. Discover unique holiday gifts at the Shop at Monticello, which will be offering tastings and treats. Leave your visit with inspiration to design your own holiday decorations, as well as unique Charlottesville gifts for friends and family alike. For more information, call Monticello at (434) 984-9822 or email info@monticello.org.

Embrace Your Inner Architect at the Monticello Gingerbread House

Monticello will host their Gingerbread House Family Workshop on Sunday, December 6 from 2-4 p.m. at the Thomas Jefferson Visitor’s Center. Your whole family will have the chance to explore their creativity and work together to design an architectural masterpiece. Escape the hustle and bustle of the outside world, and enjoy special family time during this two-hour workshop. Hot cider and cookies will be provided to fuel your creativity as you create a hand-made addition to your family’s home made holiday decor. Advance reservations required. This workshop is recommended for families with children ages five and up; children must be accompanied by an adult. For more, call Monticello Information at (434) 984-9822 or email info@monticello.org.

Gather Your Friends, Create Holiday Decorations at Wreath Workshop

The Market at Grelen will be hosting their very popular wreathmaking workshops, offering several different dates and times this year. Decorate for the holidays with beautiful cuttings straight from their fields, cut fresh every morning. Learn “the tricks of the trade” from the pros to create a lovely wreath for yourself or to give as a gift. This class is great for all skill levels. Dan Gregg, co-owner of Grelen Nursery, will start off the workshop with a brief “coffee talk” about the various greens being used in the wreaths, followed by instruction for about 2 hours. This is a wonderful winter/holiday outing for all creative people! Cost is $60 plus tax (non-refundable) per person, which includes coffee, a standard wreath frame, greens, and a whole roll of burlap ribbon. Extra decorations are available a la carte at 15 percent off the day of the workshop. Lunch, dinner and local beer, wine and cider will be available for purchase. Please bring you own clippers if you have them.

Workshops: Wednesday, 12/2 at 10 a.m., Thursday 12/3 at 6 p.m., Saturday 12/5 at 10 a.m. and 2 p.m., Sunday 12/6 at 10 a.m., Tuesday, 12/8 at 10 a.m. For more information, visit themarketatgrelen.com.

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Airflow. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21 Albemarle Countertop Company . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47 Artisan Construction, Inc. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27 Bank of the James. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30 Blue Ridge Builders Supply. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52 Brown Automotive Group. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26 Charlottesville Sanitary Supply. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30 Circa . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 Clearview Window Tinting. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 Closet Factory. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 Craig Builders. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41 Custom Structures . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 Ferguson. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51 Fink’s. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 Foster Fuels. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40 Gallery B. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34 Grand Home Furnishings. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35 The Market at Grelen . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 Mona Lisa Pasta. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28 Mr. Electric. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 Our Lady of Peace. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34 SariSand Tile. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49 Scott Weiss Architect . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16 Southern Air. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28 Southern Grace. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16 Specialized Insurance Services. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17 Spectrum Stone Designs. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49 Summit Custom Homes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21 Sun Mountain Stoneworks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27 The Habitat Store. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .20 The Little Gallery . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20 u-fab . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37 Window Depot USA of Richmond and Charlottesville. . . . . . . . . . . . . . . . . . . . . . 31 YWCA Lynchburg Design House 2015. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40 C h a r l o t t e s v i l l e h o m e N o v e m b e r / D e c e m b e r 2 0 1 5

Y O U R H O M E S AY S A L O T A B O U T Y O U .

W E ’ R E H E R E TO L I S T E N .

Your home is a reflection of you. Ferguson’s product experts are here to listen to every detail of your vision, and we’ll work alongside you and your designer, builder or remodeler to bring it to life. Request an appointment with us today.

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Spruce up for the holidays!

Explore our newly expanded store. Meet Dianna Campagna, our in-house design consultant. Get answers to your toughest DIY questions. Wall to wall, basement to roof, garage to kitchen, our job is to make your next project easier.

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