August 2021
Inside:
GROWING FOOD ROOTS IN EASTERN, NC:
CARRYOUT BY CHRISLYN
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Her — August 2021
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Meet our team
Christina Ruotolo Editor
Christina Ruotolo is the editor of Her Magazine, Hot Dish writer, and a multi-media specialist at The Daily Reflector. She is active in the community, is a part-time bookseller at Barnes & Noble and a creative writing instructor. When not going 100 miles per hour, she enjoys binge watching cooking shows, eating chocolate, and is hard at work on her next novel. Emily Leach is a graphic designer at The Daily Reflector. Things that take up her free time are, going to the gym, practicing her cello and piano, getting together with family and spending time with her puppy Miles. Contact her at eleach@ apgenc.com.
Emily Leach Designer
Deborah Griffin, a writer and a photographer, lives on a farm in Williamston with her husband and their two boys. She regularly contributes to The Daily Reflector and Eastern Living magazine.
Deborah Griffin Photographer
Marlen Luna is an editorial and lifestyle photographer based in Greenville. When she is not behind the camera, she is a business development specialist at Hyster-Yale.
Marlen Luna Photographer
Chef LaiSha Ponder is a Washington, D.C. native who enjoys creating fusion healthy cuisine. Currently, Chef LaiSha is a WIC nutritionist and breastfeeding coordinator at the Pitt County Health Department. She enjoys educating clients about the benefits of healthy eating. Chef LaiSha Ponder
Contributor
Mary Mehlich is owner of Wine and Words...& Gourmet located at 220 W. Main St., Washington, N.C. She has over twentyfive years experence in the wine business. For more information, call 974-2870.
Dear Readers, Some of my most treasured items are my mom’s handwritten recipes. After her death, I found a wicker basket filled with hand written recipes from as far back as the early 70s. Growing up my mom and aunt put together our church cookbook filled with amazing recipes from our church community. Many of the recipes are nostalgic from soup based casseroles, cold salads, hot dips, cakes, pies and easy dishes that have graced the tables at cookouts, church socials, baby showers, and Sunday supper tables for decades. My love of food started when I was young. My grandmother Ruotolo owned a bakery in Rhode Island and I remember helping roll and shape their famous butterball cookies or dusting Wandies, which are delicate fried dough with powered sugar. My love of food is how I began writing the weekly food column, Hot Dish three years ago. Each week, I introduce readers to new and established restaurants in eastern, North Carolina. I love meeting chefs, eating incredible food and sharing it with my readers. When we sit down at a table together, we do more than eat. We share our life stories through food and baking with family. This special food issue features cover model, Chrislyn Beresheim, owner of Carryout by Chrislyn in Washington. There are also recipes from local chefs, recipe cards from our readers, a special feature on Bob Garner, and much more. I hope this issue inspires you to dust off your old recipe books, cook with family and friends, or support the restaurants in your area. Cheers,
Mary Mehlich Contributor
Contact Her Christina Ruotolo | Editor | 329-9532 Craig Springer | Advertising | 329-9632 Jasmine Blount | Designer | 329-9606 Email: cruotolo@reflector.com
Contents Cover Story
4-7 Growing Food Roots in Eastern, NC: Carryout by Chrislyn
Inside
8-9 Wine & Cheese Pairings For Any Event 10-13 Recipe Cards
www.reflector.com/her
Christina Ruotolo
— editor
14-15 Meet Him: Sam Jones of Sam Jones Barbecue 18 Meet Him: Massimo Mannino of Nino’s Cucina Italiana 19 Meet Her: Gail Roberts Phelps and Kaye Roberts Owners of GK Catering 20-22 Meet Him: Dinner with Bob Garner 23 Meet Him: Lucas Owens
Her — August 2021
24-25 Her Health: Food & Love 26 Her Ayden Business spotight: Homeplace Events Venue 28-29 Remembering A Life Well Lived: Leo Chen’s Legacy 30 Meet Her: Chrislyn N. Beresheim of Carryout by Chrislyn
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Growing Food Roots in Eastern, NC CARRYOUT BY CHRISLYN BY CHRISTINA RUOTOLO PHOTOS BY DEBORAH GRIFFIN
F
or the last five years, Chrislyn Beresheim has been creating recipes, cooking, baking, winning awards, giving back and shaping her home-spun business, Carryout by Chrislyn in the charming waterfront town of Washington, N.C.. Hailing from the north, Chrislyn has family food roots that run deep because food has always been the centerpiece of her family. Good times, hard times, anytime, food was a companion to her life’s experiences, and it all started in her family’s restaurant. “My family owned a restaurant, deli and bread business, so I was raised around good food made from scratch and ethnic foods that typical families in the 70’s didn’t experience,” she said. “Ethnicity ruled my food education, from knishes to braciole to sauerbraten to corned beef. It was thrilling to see how culturally people cling to their heritage through their recipes and techniques. I can remember my Irish grandmother brining the corned beef for days, boiling a cow’s tongue and frying her toast in bacon fat and lots of beer. The Italian side burst out with the fresh tomatoes turning into sauce, fennel-flavored sausage with peppers and onions, canolis, struffoli and lots of wine and loud voices. My German family created Rouladen, Spaetzle, Sweet and Sour Red Cabbage, Ginger Snaps and Apple Streudel.” Growing up in the 80’s when processed foods became popular and realizing her unique exposure to all of these ethnicities, Chrislyn realized that the average person didn't see food in this way. “Many of my friends had a very basic palate due to their experiences,” she said, “and I was able to introduce them to a whole new world of sensations.” Her love for baking continued to grow and as young as 12, she was learning the art of cooking. “My father placed in first and third place in the Culinary Olympics, and I trained with a pastry chef in the art of pastilllage. It was at this pivotal point that I realized pastry arts was not a passion of mine, I wanted to focus on the flavors and presentation of gourmet foods.” Fast forward 20 years. After a move “down south” to North
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Carolina, Chrislyn started cooking for many non-for-profit groups (schools, churches, Boy Scouts) on a volunteer basis. After doing this in the Washington and Greenville area for 10 years, she had numerous people contacting her to cater for them. Before she opened her shop, she had a following of customers. “That is why I opened,” she said. “With the support of many close friends, I started my search for a location. After a six-month search, a perfect divine alignment occurred between myself and a longtime friend.” That turned into her take-out business, Carryout by Chrislyn located a few blocks from downtown and the river. Carryout by Chrislyn is the Original Washington’s Foodery. A foodery is similar to a bakery, where customers come in and select homemade food to bring home to enjoy. Select from a variety of freshly made items from pasta salad, pimento cheese, soups, and an a variety of other side dishes sold by the plate, pound, or pint. Their inspiration is “Sophisticated Grandma,” a foodery that creates dishes like Grandma did but with a twist and a little healthier (although not to compromise taste). The food CBC makes is what Chrislyn would serve her own family and friends and she is proud of it. It is made from fresh, raw ingredients that Grandma would have used: whole raw potatoes, carrots, onions, not processed and cut up in a bag. The meats and seafood are raw and cooked fresh to order. They say their food is “homemade” because CBC has the only commercial kitchen in an 1889 home in Washington! The foodery boils its chicken to make stock to create sauces, soups and gravies. The chicken then becomes chicken pot pie, chicken and dumplings (northern fluffy white dumplings that sit on top), chicken and pastry and chicken salad (Southern, cranberry pecan and Lemon dill).” CBC’s servers and chefs thoroughly enjoy what they do, and it shows in their creations. They specialize in a variety of culinary options for their clients with specific dietary needs. “I opened carryout because I had a song to sing from my heart that was delivered in food on a plate,” Chrislyn said. “There is a
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genuine love that I put into the craftsmanship of my food that showcases the best that I have to offer. I want to make sure if you are spending your (time, money, calories) that it is the best I can make. We have two people taste our food before it is served to our clients. In order to be served on a continual basis at our shop and in our catering, that food item needs to be epic.” Over the last five years between catering events, cooking for charity events, and day-to-day sales, Chrislyn has racked up an impressive list of awards, all a testament to her popularity, not just in the food industry, but her dedication in assisting the community. Her awards include the Southern Star, DORS of the Beaufort County Chamber (Doing Outstanding Remarkable Service) award, the 2017 Entrepreneur of the Year award presented by the Washington Chamber of Commerce, Grand Marshall of 2018 Washington Christmas Parade, 2018 N.C. Governor’s award for Volunteerism, Rena K Terrell Good Neighbor 2019, and favorite caterer, sandwich and boss in Washington Daily News’s Reader’s Choice awards multiple times over the last few years. It’s not all about the food. It’s about the ability to give back freely to the community that has given Chrislyn so much. From moving out of New York City five weeks before 9/11, she says she was graced to have not been impacted. “I watched the Twin Towers go down and was helpless in another town five hours away,” she said. “Day after day watching the events unfold, wishing I could be with my people but I was helpless, I vowed that no matter what, I will help in disasters
however I can. Hurricane Mathew taught me a small group can do so much. God graced me with a commercial kitchen and an army of volunteers; it was my duty to give back in any way possible.” It was extremely difficult to post what she was doing on social media because she is a shy person who doesn’t like to talk about her good deeds. However, she recognized that she could help more people with spreading the word that everyone can do something. “A very lovely 86-year-old lady brought brownies to my back steps and said that she couldn’t work in my kitchen but she can cook in hers,” she said. “It was such a joyous time in our kitchen knowing that our food would nourish and sustain hurricane victims through a very difficult time in their lives.” While she was building her restaurant, Hurricane Mathew struck eastern North Carolina, she and her friend group created 150 hot meals and delivered them throughout several communities. So when Hurricane Florence was approaching, she felt that there would be a need for food distribution. “I spent $1,000 on food that I could create meals from,” she said. “The first morning after the storm we had the emergency planning department, city and volunteer fire fighters come and pick up food. From that point it was an avalanche of purely acts of God that assisted in our ministry. People were calling for food, people were calling to volunteer and people were looking to donate.” Through the course of two months, Carryout By Chrislyn
served 13,081 meals to counties in the region. CBC opened their doors to 500 volunteers; its office became a command center of who, where, when, how the food was going to get to who needed it most. The business housed multiple donations of individually packaged desserts (16,000), bottles of water, diapers and other essential needs. It was rewarding and humbling experience for Chrislyn to help after the hurricane, to be able to be a part of her clients’ lives in their good times, hard times and any times. Food is a companion to life’s experiences, and Chrislyn gets to experience that with her clients. “I have celebrated the love of a marriage, the birth of a baby, the graduations, the everyday meal, the holidays and the death of their loved ones,” she said. “It may sound corny but CBC is much more than a restaurant/foodery/caterer, we have become a safe haven, a pair of open arms and a place that knows your name, your likes, dislikes, dietary restrictions and so much more.” Chrislyn may have planted deep food roots in eastern North Carolina, shared her food and supported the community, but the road is long and in the years to come, she hopes to still be doing what she loves. “I am excited to see how CBC aligns with my personal goals of impacting people’s lives, bringing real food onto our dinner tables and being authentic in a challenging time,” she said.
“Expanding our market further into ENC, I will show up and do my best, be true to my convictions, figure it out, and make it work. There are no other choices. Lastly, love fiercely and unapologetically. That is all I need to succeed in this business.”
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WINE & CHEESE PAIRINGS FOR ANY OCCASION BY MARY MEHLICH Mary Mehlich is owner of Wine and Words...& Gourmet located at 220 W. Main St., Washington, N.C. She has over twenty-five years experence in the wine business. For more information, call 974-2870
No matter the season, there is a wine and a cheese that will add sophistication and elevated taste to your next dinner party or social gathering. Below is a selection of wines from around the world along with cheeses that pair beautifully with each. Add the sliced cheese to your next charcuterie board, adding in fresh grapes or dried fruits, nuts, sliced meats, roased vegetables, jams, jellies, and a variety of dips to bring your next wine and cheese party up a notch. Come explore Wine, Words… & Gourmet in Washington, N.C. for all your party needs. You can also check out our new wine bar located right next door to the wine shop.
CHATEAU GALISSONNIERE MUSCADET SEVRE ET MAIN SUR LIE
CENTORAME SCUDERIE DUCALI MONTEPULCIANO D'ABRUZZO
Loire Valley, France
Abruzzo, Italy Cheese pairing: This wine pairs with Pecorino Romano, a hard, salty Italian cheese made with sheep's milk.
Cheese pairing: This wine pairs beautifully with Gruyere, Brie or Raclette. It also pairs well with fondue cheeses.
This taut, mineral-textured wine offers considerable acidity as well as ripe apple flavors. Just the right amount of minerality and salinity, well balanced and fresh, giving the wine purity and intensity.
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Made from younger vines on alluvial soils farther down the slope from Centorame’s hilltop winery. Certified organic, made with power from Lamberto’s massive solar panels, vinified in stainless steel. The wine is fresh berry juiciness and smooth through the finish.
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BONNY DOON PICPOUL
LAPIS LUNA CABERNET SAUVIGNON
Arroyo Secco, California
Lodi, California Cheese Pairing: Pair this wine with sharp Cheddar such as Coastal Fog Farmhouse Cheddar or Mull of Kintyre Scottish Cheddar.
Cheese pairing: This wine pairs well with Spanish Manchego or Mahon Cheese.
Along with beeswax, the Bonny Doon Beeswax Vineyard Picpoul exudes a discreet scent of white flowers and pineapple. But while the scent is subtle, the wine's bracing acidity and its unique savoriness strikes the palate. A discernible quality of brininess makes this wine an excellent match for all manners of crustacean and molluscan variety.
Full body with firm tannins, flavorful with balanced acidity. Dark fruits with light touches of spice and blueberry, with ripe cherries and a mouthfeel that's firm, velvety, and satisfyingly smooth.
SAINT POURCAIN ROSE Loire Valley, France
CANTINA DEL PINO DOLCETTO D'ALBA
Cheese pairing: This wine pairs with soft of hard goat cheeses or Feta.
Piedmont, Italy
Cheese pairing: This wine pairs with rustic cheeses such as Parmesan.
This 100% Dolcetto d'Alba is grown from 35- to 70-year-old vines from the iconic Cantina del Pino estate which is famous for its production of Barbaresco. Fruity profile with characteristics of bright blueberry, fresh plum and subtle spice. Pairs well with pasta, pizza and tomato based dishes. Packaged in a bottle with a glass cork, the 2018 Dolcetto d'Alba is a beautiful expression of this grape variety.
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The Loire Valley appellation of Saint-Pourçain is nestled in Auvergne, one of France’s oldest wine regions. Founded in Roman times and developed by Benedictine monks in the Middle Ages, Saint-Pourçain appeared in the first “Concours des vins de France” in the 14th century and enjoyed a privileged status in the Bourbon royal court. 100% Gamay from freerun juice. Aged 5 months on its lees in stainless steel tanks, it shows a light salmon-pink hue and reveals on the nose aromas of peach and apricot along with hints of raspberries and rose petals. The wine is full and inviting in the mouth, with a great refreshing crispness and a lively return of the aromas on the finish.
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Christin a Ruotolo's
Mom’s Mandarin Orange Salad
CHRISTINA RUOTOLO Christina (Age 43), Lives in Greenville, NC.
This dish may be old school, but it reminds me of my childhood. We had this sweet salad on holidays, at church socials, and cookouts. It’s filled with nostalgic flavors and tastes just like an orange push-up pop. INGREDIENTS:
• 1 box orange Jell-O • 1 box instant vanilla pudding • 1 cup boiling water • 1/2 cup cold water • 1 (8 oz.) container whipped topping • 1 (14 oz.) can mandarin oranges, drained • 1 cup miniature marshmallows
DIRECTIONS:
In a large bowl, combine the orange Jell-O and boiling water and whisk until Jello is dissolved. Add cold water and allow to chill in the fridge for about ten minutes. Slowly whisk in vanilla pudding mix until smooth and chill for another ten minutes or until it becomes thicker. Fold in the whipped topping, mandarin oranges and marshmallows.
A ngie Watson's
ANGIE WATSON
Olive Oil Deviled Eggs
Angie (Age 45), is a resident of Aurora, NC.
I love this dish because who doesn’t love deviled eggs, especially at this time of year as they just seem to go with any summer gathering. This is a healthier version since it uses olive oil instead of mayonnaise, giving it a heart-healthy flair. This recipe is from the “Med Instead of Meds” website. www.medinsteadofmeds.com
INGREDIENTS:
• 1 dozen boiled eggs, peeled • 1 tablespoon Dijon mustard • 1 teaspoon white vinegar (you can use white wine or champagne or just plain white vinegar) • 1/3 cup extra virgin olive oil • Paprika (optional)
DIRECTIONS:
• Cut the eggs in half and place the yolks in the bowl of a food processor. • Add vinegar and mustard. • Pulse the food processor a few times to combine.
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• With the processor running, drizzle in the olive oil. Most processors have a hole in the pusher to allow for a slow drizzle of oil. If yours does not, just add slowly in a small stream. • Stop the processor and scrape the mixture from the sides of the bowl. • Pulse once or twice to fully combine. The mixture will be light and fluffy (see picture). • Fill the egg whites with the yolk mixture • Sprinkle with paprika (optional).
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Elite Properties's
Avocado Cilantro Crema Recipe submitted by the staff of C21 Elite Properties in Greenville
This is a perfect accompaniment to any Mexican or fish dish. INGREDIENTS:
• 3 ripe avocados • ½ cup cilantro with stems • 1 clove of garlic micro planed • Juice of ½ lemon or to taste or 1 table spoon apple cider vinegar • 1 fresh jalapeno with or without seeds according to desired heat level • 1 tablespoon sea salt or to taste • ½ tsp freshly ground black peppermint1/2 tsp Cumin (optional)
• Heavy cream or avocado oil to achieve desired thickness approximately ¼ cup
DIRECTIONS:
Combine all ingredients in a food processor or blender, blend until smooth. Ingredients can be adjusted according to your preference such as limes or vinegar instead of lemon, etc. We encourage using this recipe as a base experimenting with other ingredients to you liking.
A rtisa ns's
Ala Carte Alice Shrimp Bisque Recipe submitted by the staff at Artisans Decorative Accessories & Fine Gifts In Greenville
You will love this creamy soup with just the right about of spice. It’s certainly one of the quickest bisque's we have ever made. MAKES:
2 QUARTS
INGREDIENTS:
• Ala Carte Alice Shrimp Bisque Mix • (can be purchased at Artisans) • 2 cups of cold water • 4 cups of heavy cream • 1 Ib. of shrimp (peeled)
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DIRECTIONS:
• Mix soup packet with water and heavy cream. • Bring to a boil. • Add your shrimp to the boiling mix. • (after adding shrimp the water will quit boiling) • Bring back to a boil. • Let simmer for 15 minutes. Enjoy!
Her Her——August April 2021 2021
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C arol M a nn's
Six-Cheese Penne Bake INGREDIENTS: • 1 lb. penne pasta -- cooked and drained • 1/4 cup butter • 4 1/2 Tablespoons flour • 4 cups milk • 1 teaspoon minced garlic • 1 1/2 teaspoons salt • 1/4 teaspoon pepper • 1 cup sour cream • 1/4 cup grated Parmesan cheese • 8 ounces six-cheese blend shredded cheese • 8 ounces shredded cheddar cheese • seasoned bread crumbs
SERVES:
8
DIRECTIONS:
Melt butter in large saucepan over medium heat. Add flour to make roux, and gradually add milk. Stirring constantly, bring to a simmer and cook until sauce is thickened. Remove from heat. Stir in garlic, salt, pepper, sour cream, Parmesan, 6-cheese blend and cheddar until smooth. In large bowl, toss the pasta with the sauce until well-coated. Pour into greased 13 x 9" pan. Sprinkle with bread crumbs. Bake at 350 for about 20-30 minutes or until pasta is heated through and sides are slightly bubbling.
CAROL MANN
Carol, of Washington, NC is Author of the cookbook, Bountiful, that features her recipes and watercolor artwork.
Lien Hou's
Mango Lassi LIEN HOU Lien (Age 49), is the CEO & Owner of China Ten. Lien resides in Grimesland, NC.
"This is a great drink to enjoy during the hot summer or with great Indian food!"
INGREDIENTS:
• 8 pieces of ice cubes • 2 tbsp sugar • 2 tbsp of plain yogurt • 1 cup milk • 2 slices of peeled mango
DIRECTIONS:
Blend and pulse all ingredients in a blender until smooth. Pour mango smoothie into desired glass. Yields for one & feel free to adjust sugar or dairy intake.
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Betsy Dodson's
Baked Oatmeal Granola Bars INGREDIENTS:
BETSY DODSON Betsy (Age 55) with Sunny Day Farms is a resident of Belhaven NC.
"This recipe was shared to us by our friend and customer (Mr. Williams) who regularly uses our honey to make his tasty treats."
• 2 cups unsweetened Almond Milk • 4 eggs • 1 tbsp vanilla • ¼ cup protein powder • ½ tsp salt • 1 cup berries of your choice • 1 banana cut into bite size pieces • 2 cup regular oats
DIRECTIONS: STEP 1:
Mix all ingredients together and soak for 30 minutes.
STEP 2:
Using Coconut Oil grease a 9 x 13 inch baking dish.
STEP 3:
Bake in preheated 350 degree oven for 40 minutes or until lightly browned on top.
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Owner of Sam Jones Barbecue This fish stew recipe is from Sam’s cookbook (Whole Hog BBQ: The Gospel of Carolina Barbecue) Food Image and Image of Sam Jones taken by Denny Culbert
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Chef at Nino’s Cucina Italiana Photo by Marlen Luna
Photo by Marlen Luna
Age: 47 Residence: Greenville, NC My mom used to make this dish back in Italy.
M a ssimo M a nnino's
Easy Roasted Red Pepper and Tomato Rigatoni
INGREDIENTS:
• Half of a Red Bell Pepper • 10 small Vine Ripe Tomatoes • 2 cloves of Garlic • ½ cup of freshly chopped Basil • Reserve ¼ to garnish • 2 Tbls Olive Oil • Salt and Pepper to taste • 8 oz of Rigatoni Pasta • ½ cup of grated Parmigiano Reggiano
DIRECTIONS: RED PEPPER TOMATO SAUCE • Cut and core a red bell pepper. • Place 10 vine ripe tomatoes and half of the cored bell pepper on a baking sheet. Drizzle with 2 tbl of olive oil and season with salt and pepper to taste. • Place the baking sheet in the oven for 10 minutes
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at 450 degrees. • Add roasted tomatoes, roasted bell pepper and basil to a blender, and blend until smooth. • Pour sauce into a pan.
PASTA • Bring 3 quarts of water to a boil and add 1 tablespoon of salt • Add pasta to boiling water and cook until al dente, stirring occasionally (about 10 minutes) • Combine drained, al dente pasta and red pepper tomato sauce into a pan on medium heat and toss until heated through. • Divide the pasta onto two serving plates and top with grated Parmigiano Reggiano cheese, and basil.
ENJOY www.reflector.com/her
GK C atering's
Ma's Carrot Cake INGREDIENTS: CAKE
• 4 eggs • 1 ½ cups of vegetable oil • 2 cups of sugar • 2 ½ cups of self- rising flour • 1 tablespoon of baking soda
• 1 ½ tablespoon of cinnamon • 1 teaspoon of vanilla flavor • 1 can of sliced carrots or 1 jar of baby food carrots • ½ cups of raisins (optional) • ½ cup of crushed pineapple (optional)
DIRECTIONS:
Cream eggs, sugar and vegetable oil together. Gradually add flour, baking soda, cinnamon, and vanilla flavor to mixture. Follow with carrots, raisins and pineapple. Oil and flour 3 cake pans. Pour batter into pans and bake at 325 degrees for 25 minutes. Allow cake to cool.
INGREDIENTS: CREAM CHEESE FROSTING • 8 ounces of cream cheese • 1 stick of margarine
• 1 pound of powder sugar • 1 teaspoon of vanilla flavor • ½ cup of chopped pecan or walnuts
DIRECTIONS:
Cream softened cream cheese and margarine together. Add powder sugar gradually. Finally stir in vanilla flavor, and nuts. Additional nuts can be used as a garnish on top of cake. If this doesn’t work call GK Café & Catering and place your order.
Owners of GK Catering Age: 63 & 70 respectively
Residence: Greenville, NC
Our mother loved cooking and baking during our childhood and this is one our favorite cakes to make.
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DINNER WITH BOB GARNER A special Q&A with television personality, restaurant reviewer, pit master, and beloved Greenville resident, Bob Garner BY CHRISTINA RUOTOLO PHOTOS BY MARLEN LUNA
For years I have loved watching Bob Garner on TV trying out new foods at fantastic restaurants in North Carolina. For the last three years, I have been writing Hot Dish, a food column for the newspaper that features a restaurant each week. One of my co-workers suggested we do a Facebook Live where I introduce the food like Bob does on PBS, and since then, I have been doing just that. In a way, Bob was my food mentor, and I am grateful for all I have learned from him about food. In July, Bob and I sat down together at Nino’s Cucina Italiana in Greenville so we could talk about his amazing and impressive career. I finally got to thank him for being my mentor. What a life he has lived. I am happy to share his journey with you. Name: Bob Garner (Also known as “The Barbecue Man”) Age: 74 Career: Author of “North Carolina Barbecue: Flavored by Time” (1996), “Bob Garner's Guide to North Carolina Barbecue,” “Bob Garner’s Book of Barbecue: North Carolina’s Favorite Food” and “Foods That Make You Say Mmm-mmm.” Place of residence and family: I live in Greenville. I’m married to an amazing woman, Ruthie, for 52 years and we have three great kids: Anna Barrett Smith, Everett Garner, and Nelson Garner, along with six grandkids. While working as a reporter and producer for North Carolina's public television network in the early 90s, I wrote several stories devoted to the state's barbecue culture which evolved into several programs about traditional cooking. I have written for Our State magazine and been part of “NC Weekend” with PBS North Carolina for the last 17 years. Tell us about your childhood: I grew up everywhere since my dad was an a Naval officer. I was born in Craven County and enjoyed a childhood filled with baseball, scouting and camping trips in several states. I remember going on a camping trip one time and it was raining and one of the boys was eating something out of a tin can. He looked miserable and I thought to myself I could do better than that. It was a real boy meets grill moment for me. That’s where I learned how to cook over wood, starting with campfires. Let’s talk barbecue. How were you introduced to the world of barbecue? I attended UNC Chapel Hill, traveled to Europe in 1966 with the Glee Club and later met my wife at school. She was born and raised on farm in Halifax County, where they raised hogs. That’s where I first learned how to slaughter, clean and cook a whole hog over wood coals. I guess you could say that was my first introduction to the world of barbecue. First food memory: I would have to say it was spending time with both sets of grandparents in Newport. I remember eating a lot of southern foods back then, many that I disliked but now all of these years later, I love those foods like collard greens and country-style steak. Favorite food to cook/eat? I like all sorts of foods, so I can’t pinpoint just one or two.
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What are some of your favorite restaurants in NC? Well, Nino’s of course. I also love Bum’s in Ayden; they have the best collards I have ever eaten. I enjoy Sam Jones and Skylight Inn locally. I love whole-hog barbecue with the skin, fat and all the best parts added in. Nowadays, it ranges from hot dog joints to white-tablecloth restaurants. Barbecue- Eastern or Western? People used to pit western barbecue with its tomato flavored sauce versus eastern barbecue sauce with its vinegar base, but what I have found is that nearly all barbecue sauces have some sort of vinegar and tomato in it, and there are so many barbecue joints with other regional BBQ styles, the debate is no longer as big as it used to be. Tell me what food you would eat based on each mood/ event below: Comfort food: Sardines on saltine crackers Happy: Anything grilled over an open wood flame, like steak or chicken Hangry: I would need some red wine with whatever I am eating Movie or game-day food: Buffalo or garlic teriyaki chicken wings. My family love them. Date night food: Escargot (snails). My wife is pretty adventurous when it comes to food, fortunately for me. Summer cookout food: Any kind of veggie dish works for me What are your plans for the future? Any new food projects or new cookbooks in the works? I have been blessed to do what I love for 30+ years. Barbecue changed my life in so many wonderful ways. I am grateful to UNC for the opportunity to share my love of barbecue and food in general with the people of North Carolina. The future looks bright, and new opportunities lie just around the corner. Your life has been surrounded by community and food. What has that taught you? I have also learned after all
of these years that it’s important to sit down together and converse together. It’s OK to disagree and talk it out at the dinner table. Life is so fragmented now, we no longer feel we can do this. The table is all about reconciliation, family, forgiveness. My dad taught me this. His parents were poor sharecroppers in eastern, NC. In 1931 when my dad was 15 and had just come in from a long day in the fields, he had an argument with my grandfather. It was probably over something really silly. My grandfather told him he had to abide by his rules, and so my dad ended up leaving home that very day and trying to make it on his own. He left school, too, and stayed gone for six years. He rode rails, lived in a tent, took part in prize fights in Atlantic Beach, and was able to survive all that time on his own. Then, when my dad was 21, my grandfather asked him to come back home because he needed help on the farm and he did. They forgave each other in their own way because family was too important. My dad ended up going into the Navy, was an officer, and later on he and his sister built my grandfather a house, the first home they had ever owned. It was a testament to how important family is and in a way food is part of all of our family stories. If you could have dinner with anyone dead or alive, who would it be and why? My dad. He died when I was 17. He developed cancer and died at 47. I wish he had known me when I wasn’t a typical teenager. I would love to sit down with him and enjoy an adult conversation over a great meal.
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Owner of Native Fine Diner Age: 31 Residence: Greenville, NC This is a take on a classic Caprese Salad that uses savory panna cotta instead of traditional mozzarella. Typically you see panna cotta on dessert menus, so I think this adds refinement while paying tribute to something rooted in tradition. Photo by Zach Pomeroy
Luc a s Ow ens's
Summer Tomatoes and Black Pepper Panna Cotta INGREDIENTS:
• 2 sheets gelatin • 1 cup whole milk • 1 cup heavy cream • 1 cup grated Parmesan cheese • Pinch freshly ground black pepper • 3 to 4 tablespoons balsamic vinegar • 1 tablespoon sugar • 4 tablespoons olive oil, separated • Handful cherry tomatoes, to serve • Basil • Good olive oil • Fresh garlic • Pine nuts, to serve
DIRECTIONS:
Bloom the gelatin sheets in a bowl of cold water while you make the base. Heat milk and cream in a saucepan. Bring it to boil, and mix in the Parmesan cheese and black pepper very thoroughly. Take the gelatin sheets
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(without the water) and add them in the hot mixture. Stir to combine completely. Pour this mixture into bowls. Place in the refrigerator to set, at least 5 hours or preferably overnight. Just before serving, assemble the garnishes: Prepare the balsamic reduction by heating balsamic vinegar with sugar until it reduces and looks thick. Cut cherry tomatoes in half. Toss them in 2 tablespoons of the olive oil and blister them in a pan (or roast them in the oven for about half an hour at 350° F). You can serve the panna cotta with either premade basil pesto or with homemade: Process 1/4 cup of basil leaves with 2 tablespoons of olive oil and 2 garlic cloves. season with kosher salt. Process it in a way that it does not become a puree but is instead a coarse/rough mix. (You could also do this with a
mortar and pestle.) To serve, spoon a little bit of basil pesto or oil onto the panna cotta. Top it off with cherry
Her — August 2021
tomatoes and drizzle some balsamic glaze on top of it. Garnish with pine nuts and more fresh basil.
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HEALTH
Food & Love
SWEET AND SMOKY GRILLED CORN MAKES 4 SERVINGS RECIPE: • 4 ears of corn, husked • 2 tablespoons roomtemperature butter • 1 tablespoon fresh garlic, minced • ¼ cup finely chopped chives
• ¼ cup finely chopped parsley • 1 tablespoon maple syrup • 2 teaspoons smoked paprika • ¼ teaspoon of sea salt • 1/8 teaspoon black pepper
BY CHEF LAISHA PONDER Chef LaiSha Ponder is a Washington, D.C. native who enjoys creating fusion healthy cuisine. Ponder is a WIC nutritionist and breastfeeding coordinator at the Pitt County Health Department. She enjoys educating clients about the benefits of healthy eating.
M
y appreciation of food began as early as I can remember. Major events revolve around food within my family. When planning a funeral, we ask, “Who is cooking the family dinner?” Family reunion meals are only entrusted to those that have demonstrated outstanding food dishes at previous family functions. If you desire to cook macaroni and cheese for Thanksgiving or Christmas, you must have seven years’ experience, three professional references and the ingredient list memorized like your Social Security number! Our family takes cooking seriously; can you tell? The essential parts of all recipes shared within my family are the memories attached to the events. My great-grandmother was the culinary anchor in our family. She instilled the value of Sunday dinners after church. She was part Sioux Indian. Inez (we called her Monce [mon-see]) insisted on fresh, local ingredients. A popular side dish was corn on the cob, seasoned to perfection. Monce would teach patience and consistency in the kitchen. She taught me when the cast iron skillet was hot enough to make her savory corn (a variation of the regular corn she served) by the sheer appearance of the pan. I remember her teaching how to shuck the fresh corn. A life hack for silkfree, fresh corn involves the following: cut one end of the corn off and boil it for 2-3 minutes, proceed to remove it from the water and place it in an ice bath to prevent overcooking. Lastly, grab the cooled corn and simply squeeze the silk free corn out. With each of those cooking lessons, I could hear about her experiences growing up, getting married at a young age, and raising a family during the civil rights movement. Those recipes remind me of her heart, smile, laugh and love she gave every day. Corn has several health benefits. It is a natural source of fiber, B vitamins, and is low in fat. This nutritious vegetable is commonly yellow; however, it can be found in a variety of colors such red, orange, blue, white, black and purple. One of my favorite corn recipes that Monce shared with me is Sweet and Smoky Grilled Corn. Monce provided a firm foundation for the love of great food, and I have adjusted some of her recipes to make them healthier. Here is my version of Monce’s Sweet and Smoky Grilled Corn.
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DIRECTIONS: Mix butter chives, parsley, garlic, salt, smoked paprika, maple syrup, and black pepper in a bowl. Rub each ear with the butter mixture. Wrap each piece with foil. Grill each ear, turning occasionally until tender, approximately 15 minutes. Let cool slightly before unwrapping. Enjoy.
Nutrition Facts Servings 4.0
Amount Per Serving calories 151
% Daily Value * Total Fat 8 g
12 %
Saturated Fat 4 g
22 %
Monounsaturated Fat 2 g Polyunsaturated Fat 1 g Trans Fat 0 g Cholesterol 18 mg
6 %
Sodium 166 mg
7 %
Potassium 221 mg
6 %
Total Carbohydrate 19 g
6 %
Dietary Fiber 2 g
9 %
Sugars 3 g Protein 3 g
5 %
Vitamin A
59 %
Vitamin C
14 %
Calcium
8 %
Iron
3 %
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AYDEN BUSINESS SPOTIGHT
Homeplace Events Venue
H
BY CHRISTINA RUOTOLO
omeplace Events Venue was established by Anne Grimes and Pamela Eldridge. Both of these women have a long time reputation that has enhanced the business world of Eastern North Carolina. They met over three years ago through the divine intervention of the Lords direction and have successfully put together a ministry that reaches out to the young, the old and the veterans. They have remodeled a home next door to Homeplace Events Venue that is absolutely beautiful. It has a room for any bride and her bridesmaids to get ready before the wedding and this room has so much charm that it will calm any wedding jitters. Homeplace Events Venue is the new kid on the block, they help you plan your event from start to finish. Their enthusiasm, caring, creativity and design capabilities surpass what anyone else in our area can offer. Celebrations is what they do. They are located just outside of Ayden, NC a short 12 minute drive from Greenville Blvd. Homeplace Events Venue can help you plan Indoor and Outdoor weddings and receptions, class and family reunions, bridal showers, retirement parties, renewal of vows, graduations and birthday parties, cookouts and funeral celebrations. Both Anne and Pam are ordained ministers. Homeplace Events Venue has a cozy homelike atmosphere that can be transformed into a place of love or a created beautiful memory through the celebration of life. Both Anne and Pam’s purpose is to make your special day one you will never forget. We welcome Homeplace Events Venue into our community and hope that you will take the time to visit this beautiful facility at 3815 Emma Cannon Road Ayden, NC or call Pam Eldridge 252-258-2235 or Anne Grimes 252-531-9710.
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REMEMBERING A LIFE WELL LIVED LEO CHEN’S LEGACY BY CHRISTINA RUOTOLO
OVID hit the restaurant community hard last year, but nothing prepared the community for the sudden loss of Leo Chen, owner of Shogun restaurant. Within the first few hours after learning of his passing, there was an outpouring of love from hundreds of families, friends, customers, and other restaurants on Facebook and other media outlets. We did not just lose a smart, funny, hard-working, and loyal restaurant owner, we lost our friend. Many of us have been to Shogun. It’s where we fed our souls, enjoyed birthdays, anniversaries, special occasions, office events and everything in between. Leo and his wife Sherry and the staff were there for these beautiful moments to lift us up, to make us delicious food, and in doing so, they became our family, the people we could turn to when we needed them. All the while, as we were sitting down at their tables, selecting sushi and entree items and laughing with friends and family, Leo was battling his own internal demons, a silent mental health battle. He put on a brave face, showed up every day ready to give the 150% he always did, but as the world chipped away at him, he chipped away at himself, unable to pull himself up, the way he has always pulled others up. In the early morning hours of April 7, 2021, Leo took his own life. Leo was a husband, father, brother, son, friend to us all and passionate soul that left this world all too soon, leaving an insurmountable void in his absence. We cannot imagine the intensity of his suffering or the dark depths of a person’s loneliness and despair that prevented him from reaching out to others for help. We pray that the beauty and gift of Leo’s life will not be overshadowed by the actions of his tragic death. Since his death, we continue to celebrate the memory of Leo, a servant's heart who gave his life for each and every one of us. We will remember all of the wonderful things we each loved, admired and cherished about Leo. Leo meant different things to different people, but he was a friend to everyone. He didn’t just cook our food, he sat with us, ate with us, helped us, and bonded with us. He was our faithful servant. To say Leo was a hard worker is an understatement. He was driven and was always striving for excellence, and you could see that dedication in the food served at Shogun. Leo
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gave us every fiber of his being including his time, his energy, his food, his heart, and in the end, his life. If you had the pleasure of knowing Leo, his wife, Sherry, or his two children Jack or Lina, you knew true friendship. Leo immigrated to this country barely knowing our language, and he and his wife have over the last 20 years, successfully owned and operated two restaurants, the former Tokyo Japan and Shogun. Many people posted their memories of Leo in the days after his death. James Robbins wrote “It is hard to put into words how talented Leo was. Someone once described their first experience hearing Jimi Hendrix live as “we were blown away - it was as if Paganini had walked out on stage with his violin and started playing”. Eating/experiencing Leo’s creations was like that. And it wasn’t just being amazed the first time; it was over and over. Perfection wasn’t good enough for Leo. He was always experimenting, trying to reach that next level of excellence.” Brandon posted this heartfelt message: “Leo is the most warmest, most giving, hardworking person I know. He is a testimony to how grit and tenacity look like. He never gives up for what he believes in and is the truth to how an immigrant could have the American dream as long as he works hard.” Leo was also a community advocate, who not only went to war for us, but helped those in need. He was instrumental last year during COVID shutdowns making sure businesses and medical workers had enough PPE, food, and any other items they were looking for. This past year took its toll on everyone. And even though Leo could be seen in the limelight helping and cooking and assisting those in need, he was silently struggling. Matthew Scully, owner of the Scullery was able to put into words how much Leo sacrificed for himself, his family, his business, and ultimately, for us. “We all looked up to Leo. He was always the hardest working person in the room…. To be the recipient of so much love and happiness in his restaurants, in his presence, eating his food, it's made my life better and happier and more delicious than I deserve. I will miss you every day. Thank you for giving so much. I am so sorry that we took everything you had. You gave and gave, and restaurants take and take and take. They don't always give back, and the saddest part for me is that I understand, at least in a small way, what you were feeling. Being trapped, knowing that you will never catch up, never be good enough, never have enough to give. The restaurant business is brutal for many reasons. You give and give and it
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always wants more. Leo died from mental illness, he worked himself to death, he gave it all to us. The thing that we respected most, his uncanny work ethic, 7 days a week, grinding, obsessed with quality and always striving to be better, to do more, that might be what killed him. He sacrificed everything to make us happy. And he did make us happy. Shogun and Tokyo before it has been our happy place for a long long time….And always that smile, that smile that gives it all for us to be happy, if only for a little while. Kind, generous, thoughtful, brilliant, artist, master, we watched you grow and bloom, and I am so sorry we couldn't give it back when you needed it most.” Although Leo’s physical presence is no longer here, he was part of the fabric of this community and his memory will live in us when we dine in his restaurant, when we think of his infectious smile, when we take care of our friends and neighbors, we will do these things with a Leo heart or a Leo spirit in mind. Greenville will no longer be the same without Leo. His vision, work ethic, morals, and values he instilled is us all with live as the new fabric of this city is formed. Leo’s legacy must remain and continue to unify this community. Remember, friends, to care for one another and yourself. Don’t let the burdens of your life weigh you down. Hand them over to your family and your friends. No matter what you may be feeling, there are people who want and are willing to help you, but you must ask for help. Give your time, your strength, and lift up those in need with Leo always in your hearts and minds.
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Owner/chef at Carryout by Chrislyn
Age: 49
City of residence: Washington, N.C.
Favorite cooking utensil and why? Tongs – they become an extension of my hand and can pick up anything, become a pot holder and I can twirl them like a cowgirl.
Favorite Book: “Illusions: The Adventures of a Reluctant Messiah” by Richard Bach
Tell us about your family: I’m a single mom to my amazing 21-year-old son, Blake Beresheim. From the time he was two years-old, he has been at my feet, being in the kitchen with a chef. He has been affected by my love of food and has helped me grow my business. He wants to continue growing and learning about the culinary world.
Quote to live by: “Greatness is remembering in the dark what God told you in the light.”- Eric Thomas
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If you could have dinner with any famous person dead or alive, who would it be and why? Eric Thomas – ET has motivated me to lose 250 pounds and to become an entrepreneur. He has the ability to strike to the center of reality of what are the most important things in my life and how to achieve what I want.
Favorite meal/food and why? It would have to be multiple dishes from an ethnic kitchen and spread out among friends and family, talking about what and how the dish was made, embracing the culture and love of their cuisine.
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TRUTH
HONOR
INITIATIVE
For over fifty years, Arendell Parrott Academy has offered the finest educational experience in eastern North Carolina. Our focus is academic excellence. At the Academy, students will find a challenging curriculum, an experienced, well-qualified faculty, extensive fine arts offerings, an extremely competitive athletic program, and many support services including college advising, an extended day program, and on-site tutoring.
To arrange a tour, please call the Admissions Office at 252-522-4222 ext. 202 or email admissions@parrottacademy.org.
We look forward to meeting you and helping you make the best decision for your child and family.
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Schedule a Community Conversation Today!
Parent voices create
BRIGHTER FUTURES.
What are Community Conversations? • Parents share praises and concerns about Pitt County Schools with PPS-PC trained facilitators. • PPS-PC facilitators take anonymous parent voices to key decision makers for Pitt County Schools. • Parent voices are heard. Schools are stronger.
Who Can Participate and Where Do They Take Place? • Conversations are held with school groups, community groups, neighborhood groups, anyone can participate. • Conversations are open to all community members, not just parents.
Parents for Public Schools of Pitt County has spoken with thousands of parents and community members since 2013. These voices have impacted school choice options, the kindergarten staggered entry process, parent engagement options, safety protocols, and more.
• Scheduling can involve both virtual and safely distanced in person options.
Contact Parents for Public Schools of Pitt County to schedule a community conversation.
ppspittcounty.org
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