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New Name.
Same great everything else. Hello, I’m Dr. Baxter Perkinson. In 1974, I started a small dental practice here in Richmond. I just wanted to help people smile. As time went by, more and more people came to us, so we brought in more doctors to help. Then we saw the need and added specialists. This now allows us to use a team approach to your dental care. We’ve grown to 11 offices in Central Virginia, so it’s convenient for you to come in no matter where you live or work. All this has allowed us to invest in the most modern equipment and on-going training to learn the newest techniques that help improve the health of your smile while focusing on your comfort. And now, there’s one more change. To better reflect who we’ve become, Dr. Baxter Perkinson and Associates is changing our name. We’re now Virginia Family Dentistry. I suppose about the only thing that hasn’t changed in all these years is our commitment to you and your family. Call today and let us show you how a nice smile makes all the difference.
Find the office nearest you by visiting us at VAdentist.com COS M E T IC DEN T IS T RY • O RT H O DO N T IC S • PERIODO N T IC S • EN DODO N T IC S • IM PL A N T S • SEDAT IO N • CHIL DRE N ’S DE N T IS T RY
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Your Story B egins at Home Picture your family enjoying life at Tarrington . Abundant nature trails and footbridges encourage family walks and healthy lifestyles. Imagine lazy summer days enjoying the triple-pool complex with water spouts for the kids and quiet retreats for adults only. And just think how much you’ll enjoy the private clubhouse complete with gathering room, kitchen , and state-of-the-art fitness center. Add the convenient location on Robious Road in Midlothian — close to world class shopping, great dining, and wonderful recreation opportunities — and you’ll find your new home in Tarrington is the perfect place to make memories to last a lifetime . All this can be yours, with the beautifully designed , low maintenance homes that only Eagle Construction can provide . Come see us today and …
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Contents 44 Crazy Good Dining
Mike Isabella joins Richmond’s dining scene with Graffiato
26
Ace on the River
Max Heyworth sits down with Justin Verlander
COURTESY OF DETROIT TIGERS
Features
COURTESY OF GREG POWERS
May/June 2014
A new take on visiting Roanoke, OBX and The Northern Neck
Departments My Town 14 Spotlight
Faith... in Life, Love and on Canvas
16 Community
Dementi Studios Fresh & Local
Lifestyle 20 Finance
The Pinnacle Group
21 Health
Staying Cavity-free Dr. Niamtu
M ay / J u n e 2 0 1 4
Flavor
Home
32 In Search of...
55 Renovations
34 Calendar of Events
57 Design
Subs and Sandwiches Local Happenings
37 Raising the Bar
Drinks on the Patio
41 Tastebudz
With Joey and Steve
Virginia Exteriors Think Again: Repurposing with Vicki O'Neal
60 Outdoors
Patios for Outdoor Living A New Screened Porch
42 Spotlight
Mexico Restaurant
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COURTESY OF TIDES INN
47 Mountains to the Sea
EDITOR'S LETTER
I
F YOU HAVEN'T already guessed, I’m
a big dog lover and this photo of Diesel jumping into Smith Mountain Lake perfectly sums up how we all feel with vacation season just around the corner. We’re as excited as Diesel is to bring you our first annual travel issue. We’ve taken a new look at some of your favorite destinations to share some surprising new finds, whether it’s staying in a cottage at one of Virginia’s oldest vineyards in the Northern Neck, taking tips from the Outer Banks locals on where to find the best beaches and seafood or exploring Roanoke’s new downtown culinary and cultural scene. If you can’t get away, Tammie Wersinger checked out the latest trends in patio designs, so you can celebrate the season in your own back yard. Don Kappel visited Midlothian artist, Amy Donahue, who is preserving her memories of growing up in Chesterfield with paintings of her favorite hometown landmarks. Amy Connolly checked out the fabulous farmers markets throughout the region, including the South of the James Market at Forest Hill Park, and profiled some great local products at each
10 Chesterfield Living
one, while our design pro, Vicki O’Neal, talks thoughtfully about going green by recycling in your homes and gardens – from composting to creative repurposing of accessories. Last, but certainly not least, Max Heyworth visited Detroit Tiger’s spring training to talk with one of major league baseball’s hottest pitchers, RVA’s own Justin Verlander, while Steve Cook sat down with culinary superstar, Mike Isabella, to talk about his new Richmond restaurant, Graffiato. So pack up those coats and sweaters and get ready for some summer fun!
Ginger Warder GWarder@AdvertisingConceptsInc.com
Diesel's family has a cabin at Smith Mountain Lake and he loves jumping off the dock to cool off. Photo courtesy of Catherine Fox.
M ay / J u n e 2 0 1 4
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Chesterfield Living
C O N T R I B U TO R S TA M M I E W E R S I N G E R For nearly three decades, Tammie Wersinger wrote feature stories about communities, people, trends and breaking news for the Orlando Sentinel in Central Florida. Married and the mother of three boys, her passion used to be camping, boating, fishing and all sports, especially surfing and other extreme activities. Now that her sons are grown and have given her three granddaughters, her interests have mellowed. She enjoys art, traveling, volunteering and, most of all, hosting tea parties for a trio of little girls.
PRESIDENT/PUBLISHER William J. Davis, Jr. VICE-PRESIDENT/PUBLISHER Cheryl T. Davis ASSISTANT PUBLISHER John Corbett MANAGING EDITOR Ginger Warder CREATIVE SERVICES DIRECTOR Joseph Wharton ART DIRECTOR Trey Tyler ADVERTISING CONSULTANTS
D O N J. K A P P E L
Jared Davis Ann Small
Don J. Kappel retired recently as Director of Public Affairs for Chesterfield Coounty. Prior to his 20-year career with the county, he served on active duty as an officer in the U.S. Marine Corps for 20 years, retiring as a Major in May 1994. He earned his Master of Journalism degree from Temple University, Philadelphia, in 1991 after being selected as one of 10 U.S. Marine Corps officers to attend graduate school. An avid kayaker, he and his wife, Joan, also love to travel.
DISTRIBUTION MANAGER Justin Warner PHOTOGRAPHERS Tim Hill, Robert Thomas, Zach Wingold CONTRIBUTORS Amy R. Connolly, Tammie Wersinger, Erin Pittman, Don Kappel, Max Heyworth, Davy Jones, Steve Cook, Vicki O’Neal, Jack Trammel, Jody Rathgeb
A M Y R . C O N N O L LY Amy Connolly has been a journalist for more than 20 years, covering issues locally and worldwide. She has a wonderful husband, three terrific kids, an adorable bunny, two needy chickens and one very mean cat. When she’s not working or caring for her family, Amy loves to quietly relax with her thoughts and a cup of coffee.
Chesterfield Living Magazine is published bimonthly by Advertising Concepts, Inc., 6301 Harbourside Drive, Suite 100 Midlothian, VA 23112 • (804) 639-9994
RichmondNavigator.com Facebook.com/RichmondNavigator Email us: Info@RichmondNavigator.com All rights reserved. Any reproduction in whole or in part of any text, photograph or illustration without written permission from the publisher is prohibited. A PUBLICATION OF
TEMPLE HILL With thirty-plus years in the graphic arts industry, Tim is an experienced food stylist, food photographer, and grand dad! He also enjoys the fruits of his labor as a passionate foodie, too!
12 Chesterfield Living
ALL ARTICLES AND CONTENTS OF THIS MAGAZINE ARE NOT NECESSARILY THE OPINIONS OR THOUGHTS OF CHESTERFIELD LIVING MAGAZINE, ADVERTISING CONCEPTS, INC OR THE PUBLISHER
ABOUT OUR COVER Here in the Richmond area, farmers markets aren’t just places to buy food and goods. They stand at the heart of the community. Check out the article on page 18.
indoor & outdoor pool fun for families!
Outdoor waterpark open April - October.
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MY TOWN
spotlight
Faith …in Life, Love and on Canvas By Don J. Kappel
E
VEN A GIFTED artist like Chesterfield County native Amy
Donahue would be challenged to capture the deep, sapphire blue of her eyes. The slender, 28-year¬-old’s chestnut-hued hair bounces as she moves casually around her Midlothian studio, commenting on some of the more than 50 oil paintings on display. She describes her artistic style as “Representational and Expressionistic, but with attention to minute details.” Her husband, Mark, sits nearby, cradling the couple’s Boston terrier, Theo. The couple, who married in 2009, met at Kingsway Community Church in Midlothian, where they still are active members. “I believe this world was created by God. In some small way, I worship Him by studying his creation and using the gifts He’s given me to record the beauty of His designs, though imperfectly, with paint and brush on canvas,” she says. Her interest in art started early. “I took art classes in middle school. I always liked to doodle. I was raised by an engineer and a nurse… they’re math and science people. Sometimes I think they didn’t quite know what to do with me. I have two brothers who are engineers. My sister’s a nurse. I was home-schooled by mom, and she’d send me to art classes here and there.” “They would sometimes give her a math quiz, and it would come back with sketches all over it,” Mark says. “And incorrect answers,” Amy confesses. Other art forms have occasionally tugged at her. “I took ballet for six years,” she says. She’s also done some quilting, and gardening is her newest endeavor.
“I painted one of the old Midlothian dry cleaners that was torn down shortly afterwards.” While respecting history, she says she’s not against development. If she could meet any one artist, living or deceased, she’d choose Thomas Moran, of the Hudson River School Painters. “Around the time when America was expanding westward, he would travel out West and bring back the beauty of the land to show people. He had a prismatic effect of the way the light hit the water and the sky,” she says. “I enjoy painting a little bit of the trees and the land and some with the architecture in it so you see the way the light affects it all the same… how the light and the land interact.” She currently is interested in Australian impressionist and landscape impressionist painters. “The Internet is just a wealth of information about art around the world,” she says. Locally, her exhibits have included Café Caturra, For Art’s Sake Gallery, Art Works, Crossroads Gallery, 9WG Studios, Gallery Flux and the Urban Farmhouse. Upcoming showings include Gallery Flux in Ashland in May and For Art’s Sake in Henrico in December. For more information on Amy and her work, visit ThisIsAmy.com or MyhrDonahue.Blogspot.com. 14 Chesterfield Living
COURTESY OF AMY DONAHUE
“Something I’m really passionate about right now is this series of paintings on Midlothian. I want to preserve the memories of the town as much as I can.”
Amy’s collection of Midlothian paintings cover all kinds of landmarks from the local drycleaners and familiar intersections to this colorful portrayal of Engine 5, shown above. She often finds inspiration in nature and loves to paint outdoors.
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MY TOWN
communit y
Above, a still of Richmond Dairy Company. Left, The Mosque, photographed circa 1940. Photos courtesy of Dementi Studio.
A Picture Worth a Thousand Words Dementi St udio capt ures a cent ur y of Richmond hi stor y By Jack Trammell
I
N A CITY known for its deep historical roots, not many photogra-
phy studios can trace their business back almost 100 years, practically to the beginning of the industry. Dementi Studio (Dementi.com) was founded in 1924 by Anthony L. “Tony” Dementi, who had a vision of becoming Central Virginia’s premiere photographer. Today, the business he founded continues to offer a variety of professional services, but also serves as a rich visual repository of local history and happenings through their archive and collection of images of old Richmond. “His business was known all over the East Coast,” recalls Betty Dementi, who was married to the founder’s son, Robert Dementi. “When Tony was older, I would take him back and forth to the studio. The actual studio part of the business was on the second floor because there was more natural light there.” The studio history is filled with amazing stories: field testing bulbs for General Electric; experimenting with new photography techniques and emerging technology; recording the images of Colonial Williamsburg in its infancy; and serving as the official photographer of businesses like the Chesapeake and Ohio Railroad and the Richmond Blues baseball team. The events Dementi Studio photographed comprise many of the most cherished historical Richmond memories: trips to the Miller & Rhoads department store during the Christmas season; the Byrd 16 Chesterfield Living
"There were as many as 28 employees at a given time,” Betty says. “Photographers were on call all day long, ready to go at a moment’s notice." Theatre with Eddie Weaver on the Wurlitzer organ; and unique spaces and structures, like Richmond Dairy’s milk bottle building or the Mosque Theatre. Although they have photographed just about everything at some point, the studio has always specialized in portraiture. Robert Dementi continued that tradition, viewing portrait photography as a unique and special art form. In fact, Robert’s work was so widely recognized that he received commendation from the Royal Photographic Society. “There was always adventure,” Betty recalls. “I remember a time when a photographer was assigned to a wedding and couldn’t find the location. We were frantically making calls. You see, it was August, and there was an ice cream cake…You can imagine what a panic it was!” Today, the studio still specializes in various types of photography, including weddings, bridal portraits, head shots, children and family portraits, senior portraits, commercial photography, and lifestyle shoots. If you want to search the historical archives for a glimpse into Richmond’s past, visit HistoricRichmond.PhotoReflect.com.
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MY TOWN
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& Local Fresh
Richmond's many far mers markets of fer much more than ju st f resh produce By Amy R. Connolly
F
ROM FRESH SEASONAL vegetables to hand-woven baskets, local farmers markets offer a variety of one-of-a-kind foods and wares that showcase the essence of Richmond. As we brush off winter and dive deep into spring and summer, farmers markets are blossoming as well. Here in the Richmond area, farmers markets aren’t just places to buy food and goods. They stand at the heart of the community. They are a place to meet local farmers, chat with craftspeople and laugh with neighbors. Each has an unparalleled character that reflects the community around it. There are some 30 markets in the greater Richmond area, with more popping up every month. Here’s a sampling:
LAKESIDE FARMERS’ MARKET 6110 Lakeside Ave., Richmond. LakesideFarmersMarket.net
Proprietors: Peter and Sharon Francisco
17TH STREET MARKET 100 North 17th Street, Richmond RichmondGov.com/FarmersMarket
Proprietor: City of Richmond. George J. Bolos, Marketing Manager. Hours: Saturdays and Sundays, 8:30 a.m. to 4 p.m. History: Incorporated in 1737, the 17th Street Market is one of the oldest operating farmers markets in the United States. Today, the market area is undergoing a $6 million facelift.
Atmosphere: On average, there are 20 vendors at the market, but it can grow to 110 during festivals. Vendors rotate in and out. Market organizers hope to increase the percentage of food vendors.
Noteworthy Vendors Amy’s Garden sells certified organic exotic vegetables, flowers and plants.Victory Farms offers seasonal varieties of specialty and heirloom vegetables.
Hours: Wednesday, dusk to dawn (generally 8 a.m. to 6 p.m.); Saturday, 8 a.m. to noon. Rain or shine.
History: The Franciscos opened the market in 2008 as a way to get fresh and unique products to customers and as a business incubator. They own retail spaces in the Lakeside area, including Lakeside Towne Center and Hub Shopping Center.
Atmosphere: Lakeside features indoor and outdoor spaces for yearround shopping with enough room for 30 vendors. Satisfaction is guaranteed on all produce purchases.
Noteworthy Vendors Greenway Beef 's cattle are grass fed and never given antibiotics or hormones. La Bella Vita Bakery is a family-run artisan bakery features specialty breads and mouthwatering baked treats. 18 Chesterfield Living
COURTESY OF TIM HILL
SOUTH OF THE JAMES MARKET Forest Hill Park, 4021 Forest Hill Ave., Richmond GrowRVA.com
Proprietor: Karen Atkinson Hours: Saturday 8 a.m. to noon. (Beginning May 3) The smaller winter market is open on Saturday from 9 a.m. to noon.
History: GrowRVA is the organization behind the South of the James Market (SOJ). Atkinson, the founder of GrowRVA, saw a need for a producer-only market as a business incubator.
Atmosphere: The SOJ market is a mainstay in the Richmond area. The goal is to connect local foods and wares with local shoppers. There are about 100 vendors
Noteworthy Vendors The Tamworth pigs live unconfined on a 75-acre stretch of woods. Cuts include chops, ribs and tenderloin at Babes in the Wood. Flower Child offers distinctive products include handmade soaps and a variety of delicious granolas and artisan breads. COURTESY OF THE ASHLAND FARMERS MARKET
ASHLAND FARMERS MARKET 121 Thompson Street, Ashland Town.Ashland.va.us
Proprietor: Town of Ashland. Market Manager, Denise Hayes. Hours: Saturdays, 9 a.m. to noon. History: In 1999, Cindy Conner, resident author and sustainable gardener, started the market for local farmers to sell their goods. The Town of Ashland has embraced the market.
Atmosphere: The Ashland market is proud that all of its products come from within a 30-mile radius of town hall. From May to November, the market is 90 percent food with up to 26 vendors. There are three additional artisan markets at a variety of times throughout the year. Live music adds to the playful and lively vibe.
Noteworthy Vendors Macshack Acres sells delicious baked goods, jams, jellies and apple butters made with local flours and fruits. Rain or Shine Greenhouse Gardens features greens grown pesticide-free using hydroponics. COURTESY OF TIM HILL
SHORT PUMP TOWN CENTER FARMERS MARKET Short Pump Town Center (near Restaurant Row), Richmond GrowRVA.com or ShortPumpMall.com
Hours: 4 p.m. to 8 p.m, rain or shine, May 8-October 30. History: This brand new market will feature farmers and artisans selling vegetables, fruits, plants, fresh cut flowers, baked goods, dairy products and hand-made crafts.
Atmosphere: Located near Restaurant Row and Dick’s Sporting Goods, the market will feature Farm to Chef demonstrations, musical performers and children’s activities.
Noteworthy Short Pump Town Center has partnered with GrowRVA whose mission is to connect local farms, food and arts in the community. Part of the proceeds of the Farmers Market recycled totes ($6) will be donated to FeedRVA.
M ay / J u n e 2 0 1 4
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L I F E S T Y L E f inance
The Taxman Taketh Away By G. Carl Mahler Jr.
I
N LAST SUMMER’S issue of Chesterfield Living I opined, belly ached, pouted, and/or cried (you choose one that fits best) about the newlyenacted income tax rate hikes, effective for the 2013 tax year. By now, your taxes have likely been paid, and for those of you who actually pay some taxes (remember that’s only about 50% of us), you should understand why I was so disturbed at the new rates. It was a painful increase. We saw the top rates increase about 25%, and long-term taxes increase 33%. Those who pay no taxes don’t care what the numbers are. It’s irrelevant. What they don’t understand though is that there comes a time when you tax people so much they just give up, they stop earning. And when they do, the takers of the world will learn there is a quid pro quo to most everything. I also believe every working American who pays taxes needs to get paid and be responsible for their own tax payments, not have their taxes taken out every week or two, making it feel less onerous. I’m talking about people who get a 1099, not those with a W-2. Those with the W-2 have voluntarily agreed to give up some of their income to be sent to Uncle Sam every time they get a paycheck. Those tax dollars are out of sight for the most part and almost certainly out of mind. They never really saw it, so they didn’t miss it to begin with. If, on the other hand, you had to send the government your estimated taxes every quarter – if you had to physically write that check – you would have an entirely different opinion of our tax system. We would see a tax revolution. The next Boston Tea Party.
I believe in some level of taxes and I actively participate in a number of charities every year. What I object to is how Washington spends my dollars and how they designate who gets them. Abuses and abusers have poisoned the system and our duly-elected officials don’t seem to have any backbone to remedy the problems. Those of us who invest for our family’s future know that taxes on investment are at the highest end of our system, and many times we pay layers of tax. We are penalized for our success! As investment representatives, we pay a lot of attention to the taxes our clients have to pay on their success. We actively seek ways to reduce or defer taxes at every level. It has become much more of a challenge than ever. The universe of investments and tools that offers tax deferral or other tax preferences is shrinking every year. It would behoove you to take full advantage before they’re gone forever.
T he P i n n acle Grou p A n Indep enden t Wea l th Ma n ag emen t Fir m Your Wealth . Your Life. O ur Fo c u s . 374 8 W i n ter f i eld R o a d ( 8 0 4 ) 378 - 1624 P i n n a cl e Gro u p . n et G. Carl Mahler, Jr. is a Certif ied Financial Planner®. Securities of fered through Ray mond James Financial Serv ices, Inc. Member FIN R A/SIPC. Any opinion s are those of G. Carl Mahler, Jr. and not necessarily those of RJ FS or Ray mond James. The information has been obtained f rom sources con sidered to be reliable, but we do not g uarantee that the foregoing material is accurate or complete. Like u s on Facebook to receive daily f inancial infor mation on your newsfeed. Search: “The Pinnacle Group, An Independent Wealth Management Fir m, RJ FS”.
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20 Chesterfield Living
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L I F E S T Y L E health
Staying Cavity-Free Minimizing your ri sk for cav ities and bacteria By Tyler Perkin son
H
AVE YOU EVER wondered why some people get more cavities
than others? A lot of it has to do with a person's diet and oral hygiene, but there are some factors that may be out of their control. Although it is mostly taken for granted, our humble spit does lots of great things for our teeth. It washes away plaque and food debris while neutralizing acid produced by bacteria. Not all saliva is created equally. Both the quality and the quantity of saliva that a person produces can be compromised by heredity, by prescription medications, or by bad habits like smoking. A person’s propensity for cavities can also result from the type of bacteria that live in that person’s mouth. When we are newborns, our mouths are populated with bacteria through contact with our parents, and those particular species of bacteria tend to stay with us throughout our lives. There are only a few strains of bacteria that live in our mouths that cause cavities. The worst ones are Streptococcus mutans and Lactobacillus acidophilus, and people with those bad species of bacteria in their mouth tend to get more cavities. Even if you have factors that make you an easy target for cavities, it’s important to understand that you and your dentist can always overcome that higher risk to keep you cavity free. Speak with your
dentist about ways to minimize your risk for cavities. They may include changing your diet, altering your brushing or flossing techniques, or adding fluoride or other medicaments to your hygiene routine.
Founded in 1974 as Dr. Bax ter Perkinson & A ssociates, Virg inia Family Dentistry is a multispecialt y dental g roup practice prov iding comprehen sive care for patients of all ages throughout their 11 of f ices in Central Virg inia. A team approach to the diag nosis and treat ment of dental issues prov ides patients w ith access to ex perienced professionals dedicated to high-q ualit y and cost-ef f icient care. VAdentist.com
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Preparing the next generation of dynamic, creative thinkers Kindergarten through 12th grade. For more information, call 804.726.3300. www.collegiate-va.org 103 North Mooreland Road · Richmond, VA 23229 Collegiate School does not discriminate on the basis of race, color, religion, gender, sexual orientation, or national origin.
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L I F E S T Y L E health
Dr. Niamtu: Breakthrough At-Home Procedure Therapy for those who are not ready for surger y By Lauren Hall
R
emember when you were a kid and put glue or rubber cement on your skin and it tightened up? Now, some of the world’s top scientists have taken that concept and refined it to create a revolutionary new product that defies the signs of aging. Living Proof® Neotensil™ from Obagi Medical Products is an at-home procedure that visibly tightens and reduces the appearance of under-eye bags and wrinkles within an hour. Dr. Joe Niamtu is one of the first cosmetic surgeons in the country to get the early release of Neotensil™, and he has been impressed with the results. “This is not some drugstore or TV-hype cream,” says Niamtu. “This is a breakthrough product that produces a real, although temporary, improvement in the appearance of under-eye aging. We’ve only had it in the office for a short time but we are already seeing a huge demand.” Neotensil™ requires a careful, two-step application. First, a base is applied to coat the skin’s surface. Then, a thin liquid is applied, which activates to create a smooth, invisible film. Neotensil™ takes about five minutes to apply and 10 to 15 minutes to develop into a matte finish. Results last for up to 16 hours and are not affected by perspiration or water. The price for the product factors out at $10 per day and does not have to be used daily.
22 Chesterfield Living
Before
Af ter Neoten sil®
“Cosmetic eyelid surgery is one of my favorite procedures,” says Niamtu. “And, Neotensil™ will not replace lower-lid surgery, but rather is a therapy for those who are not ready for surgery or for some reason are not surgical candidates.” For more information on Neotensil™ or any cosmetic facial procedure, contact Dr. Joe Niamtu at 934-FACE (3223) or go to LoveThatFace.com.
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F
OR OVER TWO decades, Advertising Concepts, Inc. (ACI), has been accentuating the positive…all the positives about the River City lifestyle. Our full-color lifestyle magazines (Chesterfield Living, Hanover Lifestyle, West End’s Best and River City) have consistently highlighted all the great things that make this city and its environs such a fantastic place to live, work, shop and play. Now, ACI has expanded to the radio airwaves with our River City Radio division. Why radio? Through the years, we’ve discovered that our community is filled with interesting and talented folks. It has been our goal to capture all the excitement in the pages of our magazines. “However, we want to add another dimension to this excitement,” says William Davis, President of ACI. “We want to showcase these personalities and talents. We frequently present articles about local musicians, but we want our readers (and listeners) to hear this talent for themselves.” Hence, River City Radio was born. Currently, River City Radio is producing two entertaining and informative programs: River City Live (Thursdays at 7 p.m., with rebroadcast Saturdays at 9 a.m. on 102.9-FM) Remember the good ol’ days of live, local radio? Well, it’s back on River City Live. Each week, host Steve Cook and his gang of regulars, including Victor and Kathy Gottlieb, Calvin Cecil, Patrick McIntosh and Jay Wood, take to the airwaves to bring you an hour of music from some of the area’s best musicians, along with comedy, interviews with local newsmakers, star athletes, celebrities and more. Marconi must have had River City Live in mind when he invented the radio.
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If you miss an edition of River City Live, you can always listen to past shows at RichmondNavigator.com. River City Flavor (Thursdays at noon on 102.9-FM) Calling all foodies. If you love all things food and drink related, you’re going to love River City Flavor. Each week, co-hosts Steve Cook and Gil Miles present an entertaining hour of interviews with local chefs, the latest restaurant news and so much more. Regular features on “The Flave” include: the Brew Crew, featuring local craft beer expert and travel/adventure writer, Annie Tobey; Homecookin’ with Sue Cox; Taste Budz, with Joey Wharton; and Karen Atkinson,
founder of GrowRVA, with the latest on the state’s dynamic agribusiness scene. If you need help in answering that age-old question, “Where are we gonna eat tonight,” or you’re looking for expert advice on the perfect wine pairings, then you need to listen to River City Flavor each week. As with River City Live, past editions are archived on RichmondNavigator.com.
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26 Chesterfield Living
PHOTO COURTESY OF THE DETROIT TIGERS.
ACE ON THE
RIVER Talkin’ baseball with Detroit Tigers starting pitcher and Goochland native Justin Verlander By Max Heyworth
W
hen discussing Justin Verlander’s baseball acumen, it’s hard not to sound a tad hyperbolic. He is arguably the greatest right-handed pitcher of his generation, a claim supported by a Rookie of the Year award in 2006 and a storied 2011 campaign that earned him a Cy Young Award, the AL Pitching Triple Crown and the first MVP for a pitcher since Hall of Famer Dennis Eckersley accomplished the feat in 1992. There’s plenty more, but you get the point. The guy is good. Really good. Historically good. And the coolest part about it? His story begins right up I-64 in Goochland County.
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Photo courtesy of The Detroit TIgers.
I
recently paid Justin a visit down in Lakeland, Fla., for the Detroit Tigers’ final homestand at Spring Training, and he was kind enough to take me back to where his journey to the top of the professional baseball world began. What does it mean to you to be coming from Goochland and playing at this level with this kind of profile? It’s pretty cool, especially coming from a small town like Goochland. You’ve got some of those guys who came up from the Virginia Beach area [e.g. Ryan Zimmerman, David Wright, BJ and Justin Upton, Michael Cuddyer], but, you know, that’s not me; I came up from Goochland. My family still lives there, I still go back there in the offseason, I have a house there, and I see the appreciation in that town and the people that grew up with me. What was your biggest influence as a kid coming up in baseball? I really just love the game of baseball. I love playing it, I love being there. Also, my dad, my family who supported me, they would always travel and take me where I needed to be and help me do whatever I needed to do to get better. Favorite baseball memory from your childhood? I really enjoyed playing high school baseball with my friends. Going out after school and playing ball, that was the most fun for me.
Justin Verlander takes the field.
Photo courtesy of The Detroit TIgers.
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What did you love most about growing up in Goochland? Everything, the home atmosphere, the people in the community. I remember talking to somebody that worked with a cable company in Richmond, and he said that the year I made the big leagues, the MLB package they sold saw a huge flux in sales in Goochland. They support me, and I think it’s great. And I’m never ashamed to say where I’m from. Whenever I’m asked, it’s not Richmond, it’s a small town just west called “Goochland.”
(Clockwise from left): Justin (far right) joins in on a pre-game rally with his team, the Richmond Virginians, prior to the start of the 1996 AAU National Tournament in Chickasha, Oklahoma. A star in the making, Justin pictured on the mound. Verlander poses in his Team USA uniform at the 2003 PanAmerican Games in the Dominican Republic. Justin and his mother, Kathy Verlander, before his first Tuckahoe Little League game. Family photos courtesy of Richard and Kathy Verlander.
Do you see yourself retiring back home? Well, I have a house there, and my family’s always going to be there, so yeah, I do. Favorite restaurant in the Richmond area? Ah man. Well, Portico is right by my house. I also like going over to Lemaire if I want a nice dinner. A lot of times I’ll go over and eat in Short Pump, all those restaurants: Cheesecake [Factory], Bonefish [Grill], Olive Garden, those types of places. Favorite bar/hangout? [Smiling] I don’t go out too much in Richmond. Alright, favorite place to grab a quiet drink, then. My house? [Laughs] Favorite player of all time? Nolan Ryan. How about a current one? Miguel Cabrera. [Laughs]
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Yeah, that’s an easy call. Favorite baseball movie? I have a few. Either Bull Durham or For Love of the Game. A serious one would be Field of Dreams. You told your parents you wanted to be a pro ballplayer when you were just 6 years old. And here you are, probably the best pitcher of your generation. What would you say to a six year-old kid from Goochland who tells his parents the same thing? I think my parents did a great job, and this goes back to how I got all the support. We’ve told this story a lot, when I said I wanted to be a pro ballplayer, my mom and dad would go home and say “Gosh, you know, that’s what every kid dreams, but the reality is 99.9% that it’s not gonna happen.” But they never said “No.” They were always positive. I wasn’t always the best, I was one of those kids that didn’t really mature as quick as some other guys. I remember AAU teams where there were guys that were a lot better than me. But I always stayed the course, and I was playing the game for the right reason--I just loved playing the game. I wasn’t playing to be the best; I always wanted to be, but that’s not why I played the game. I just enjoyed the competitive atmosphere, just getting out there and playing with my buddies.
But wait! There’s more! No, seriously, we couldn’t fit the whole thing in the print edition, so go to RichmondNavigator.com to read the complete interview with Justin Verlander. r i c h m o n d n av i g a t o r. c o m 2 9
Flavor
Your dining and entertainment source
30 Chesterfield Living
MIT RA ILLET T E Á LA VIA NDE BRUXL CAFÉ Opening in mid-May, Belle Vie European Bistro’s new café in the Fan District will be serving up all your favorites including this Belgian version of a submarine sandwich. If you love Steak Frites, you’ll want to try this crusty baguette filled with French Fries, ribeye steak, Swiss cheese and Mijolle (a Belgian mayonnaise), accompanied by a side salad. BruxlCafe.com 1731 West Main Street (804) 355-3683
IN SEARCH OF pg.32
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RAISING THE BAR pg.37
TASTEBUDZ pg.41
SPOTLIGHT pg.42
FLAVOR
in search of...
Subs and Sandwiches CHESAPEAKE LUMP CRAB SANDWICH CRAB LOUIE’S
Think seaside summer-on-a-bun with this vacation for your taste buds: Fresh Virginia lump crabmeat, grilled Smithfield ham and Havarti cheese on a toasted Kaiser roll. 1352 Sycamore Square (804) 275-2722
ROCKFISH PO BOY BRICK HOUSE DINER
Move over New Orleans! Virginia’s version of the Po Boy stars fried rock fish with lettuce, tomato and homemade chipotle ranch dressing.
COURTESY OF ZACH WINGOLD
www.BrickHouseDiner.com 13520 Midlothian Turnpike (804) 794-8798
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T H E V I RG I N IAN THE CAFÉ AT MAIDENS
This Powhatan favorite features thinly sliced ham and melted cheddar on a perfectly grilled cinnamon bread with apple butter. 3847 Maidens Road, Powhatan | (804) 598-1967
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FLAVOR
calendar of events
May 2-June 27 Friday Cheers Brown’s Island Celebrating its 30th season, Venture Richmond’s premier outdoor concert series, Friday Cheers, returns to Brown’s Island with a stellar line-up of bands you won’t want to miss at one of RVA’s most beautiful venues. Enjoy breakout bands, national acts and Richmond’s hometown talent. Photo courtesy of David Parrish. VentureRichmond.com
May 30-31 Pocahontas Live Presents Carbon Leaf ’s Ragtime Carnival Pocahontas State Park
Dominion Riverrock is the East Coast’s premier outdoor lifestyle festival, bringing athletes, spectators, musicians, and even dogs to Brown’s Island for a three-day festival against the backdrop of downtown Richmond’s urban riverfront. DominionRiverrock.com
Don’t miss the commonwealth’s premier rare-book event featuring more than 40 of the region’s finest dealers in mass-market titles, rare books, manuscripts, maps and ephemera. Lva.Virginia.gov
An inspiring family saga that tells the unforgettable story of a woman who, through love, finds the strength to triumph over adversity and discover her unique voice in the world. Va-Rep.org
May 17 5K Foam Fest Pocahontas State Park The 5k Foam Fest is the newest and craziest race! Smiling and running don’t usually go hand in hand, but this race is an amazing mix of foam, mud, and obstacles making fitness fun. 5kFoamFest.com
Fill up on moussaka,food pastitsio, and Come the Raiders play in Where artwatch intersect souvlaki, and baklava while watchthe fast paced, action packed sport ing traditional Greek dances at of professional indoor football. one of Richmond’s best festivals! Photo courtesy of Richond Raiders. GreekFestival.com RichmondRaidersProFootball.com
May 30 Mike Birbiglia: Thank God for Jokes Carpenter Theatre at Richmond CenterStage Award-winning comedian, author and filmmaker Mike Birbiglia returns to the stage with more painfully awkward stories in a show about jokes, and how they can get you in trouble. Photo courtesy of Brian Friedman.
RichmondCenterStage.com
View our full event calendar online at RichmondNavigator.com. 34 Chesterfield Living
June 19-August 3 The Color Purple The Sara Belle and Neil November Theatre
May 29-June 1 May 17 & 24, June 6 & 21 Kids stuff ‡ Homegrown music ‡ food demos Richmond Greek Festival Richmond Indoor marKet Vendors ‡ artisans ‡ VirginiaRaiders Beer & wine Sts. Constantine and Helen Pro Football Greek Orthodox Cathedral Richmond Coliseum
Pocahontas Live will have concerts under the stars featuring national & local bands. This is a family friendly event at family friendly prices! PocahontasLive.com
May 16-18 Dominion Riverrock Brown’s Island
May 30-31 Third Annual Antiquarian Book Fair Library of Virginia
June 1 Broad AppĂŠtit Downtown Broad Street
#FOODFACERVA @Pasture_RVA
681'$< -81( Â&#x2026; Â&#x2026; : %52$' %(7 +(15< $'$06
Come out and experience /2&$/ 5(67$85$176 2))(5,1* 60$// 3/$7(6 cuisine from the best local restaurants our fine #foodfacerva city has to offer - and all at $3 a plate!shoW Bring us youryour appetite and cash and plan on grazing your way down Broad Street. Photo courtesy of Broad AppĂŠtit. BroadAppetit.com
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....and lots of it!
WESTCHESTER CONCERT SERIES 3-5pm on the Village Green
Come socialize and enjoy the warm summer weather while listening to top-notch local musicians during our afternoon concert series.
SUNDAY MAY 11
CLASS ACT BAND
SUNDAY JUNE 15
THE NORTHERNERS
Specializes in bringing soulful renditions of
(Rain Date: 5/18) your favorite Motown and 70’s classics to you.
Mix the sentimental sounds of classic rock and roll
(Rain Date: 6/22) with twists of modern folk and contemporary blues.
SUNDAY JULY 20
(Rain Date: 7/27)
WWW.989LIBERTY.COM
FLAT ELVIS
Songs representing every decade of popular music.
SUNDAY* One Local Concert, Three Local Bands and a Craft Beer Fes - 1:30pm - Salted Dawg Blues AUGUST 17 1:00 1:45 - 2:45pm - Route 64 (Rain Date: 8/24) On Main Street
3:00 - 5:00pm - B2B – The Jimmy Buffett Tribute Band Many of the Main Street merchants will feature discounts and specials during their open house!
*$5 suggested donation to the Ara Parseghian Medical Research Foundation
Westchester Commons Shopping Center Rt. 288 and Midlothian Turnpike 36 Chesterfield Living
RAISINGTHEBAR
DRINKS ON THE PATIO
Richmond’s skyline sparkles at night from Legend Brew Pub’s patio.
F
or those of us who enjoy spending a pleasurable eve-
Obviously, the River City offers more than four great loca-
ning, dining and sipping on a refreshing beverage on
tions to enjoy cocktails on the patio, but we’ve picked four
the patio under the stars or while basking in the warmth
of our favorites on this side of the River (the South Side,
of the late afternoon sun, May and June are somewhat the
of course). These four offer diversit – from dining in an
Goldilocks months. It’s not too cold. It’s not too hot. In fact,
elegant, secluded garden setting and perfect sunset views to
it’s just the right time. This is, however, not the story of
lively nightspots offering the best in late spring/early sum-
Goldilocks and the Three Bears, but rather, we might call it
mer people watching.
PHOTO COURTESY OF LEGEND BREWERY
By Steve Cook. Photos by Robert Thomas
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RIPTIDES
The Bar
Since every great journey has to start somewhere, we’ll start at the southernmost end of the county at Riptides Seafood Restaurant in Chester. Tillary Buffa, owner and manager, not only has one of the county’s most popular seafood restaurants, but, also, one of the largest, busiest and friendliest patios you’ll find anywhere around these parts.
The Patio
Katelyn Jones, head server, describes the patio as a friendly, fun place. “Our staff makes it fun,” she says. “We have a lot of regulars. People get to know each other, and the music is awesome.”
The Drink
“Our signature drink, the Riptides Sparkler, is totally ours,” says Jones. “We haven’t copied this from anyone else. While the exact recipe is a secret, she does reveal that the primary ingredients include sparkling moscato wine, Malibu rum, grenadine, pineapple juice, fresh pineapple and cherries. Sounds like the perfect concoction for a summer’s night sipping.
11212 Iron Bridge Road | RiptidesSeafood.com
THEBOATHOUSE
The Bar
Moving right along, we come to one of Chesterfield’s best patio views. In fact, The Boathouse in Sunday Park may well get the nod as the best sunset view in Central Virginia. Owner Kevin Healey and his crew must have an eye for great patio views, as is evidenced in their other locations – The Boathouse at Rocketts Landing and Casa Del Barco, located along the Canal in downtown Richmond.
The Patio
“Our Sunday Park location,” says beverage manager, Michael Avery, “is the only waterfront restaurant on the Swift Creek Reservoir offering great front-row seats to amazing sunsets daily.” In addition to sensational sunsets, there’s a huge patio, filled with guests who come regularly to enjoy the food and drink and that “front-row-seat” view.
PHOTOS COURTESY OF TIM HILL
The Drink
4602 Millridge Pkwy | BoathouseRichmond.com
38 Chesterfield Living
Avery offered up the recipe for The Boathouse’s Sea Ghost Cocktail. “It’s a great summer drink made of light rum, dark rum, coconut rum and spiced rum, with orange juice, pineapple juice, a splash of grenadine and a Bacardi 151 floater, served in a half carafe.
PALERMO
The Bar
Jumping on Route 288 and heading just a few miles north, we arrive at our next patio destination, Palermo Trattoria Pizzeria, located in Westchester Commons. This beautiful, family restaurant is attracting lovers of delicious, authentic Sicilian food from all over Metro Richmond.
The Patio
Gabriella Merki, GM and daughter of owner Marianna Merki, uses an Italian expression in describing the feel and the atmosphere on Palermo’s patio, “Dolce far niente.” This basically translates as, “The pleasure of doing nothing.” The only thing I could add to that is, “Molto buono!”
PHOTOS COURTESY OF TIM HILL
The Drink
15717 City View Drive | DineAtPalermo.com
RUTH’SCHRIS
Merki recommends Palermo’s French Martini, made with vodka, raspberry liqueur, and pineapple juice, with a twist of lemon. “A great appetizer to go with this drink,” she says, “would be our bruschetta or our Antipasto Misto.”
The Bar
Who knew that Ruth’s Chris Steakhouse offered a patio bar? Located in the beautiful 18th century Belgrade Plantation, Ruth’s Chris has deservedly earned its reputation as one of Richmond’s most elegant fine dining destination. So, it’s no great surprise, that their patio is a natural extension of that elegance.
The Patio
“Our secluded patio is beautifully surrounded by the gardens at Belgrade,” says general manager, Mark Ainge. While some patios are deliberately loud and lively, and they do that well, Ruth’s Chris offers a peaceful green and serene setting in which to enjoy quiet conversation, or to just listen to those steaks sizzle. Of course, it’s not too quiet. The patio has its own full bar, a daily happy hour (Sunday through Friday), and live entertainment under the stars every Thursday night.
The Drink
11500 W Huguenot Road | RuthsChris.com
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The Ruby Red Greyhound features Belvedere Pink Grapefruit Vodka, St. Germain Elderflower Liqueur, fresh Ruby Red grapefruit and lime juices, and is served with a grapefruit slice garnish. Ainge recommended pairing this refreshing drink with the seared Ahi tuna. He couldn’t have been more right.
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40 Chesterfield Living
- R ICHMOND FOODIES -
tastebudz tASTEBUDZ With Joey & Steve
R
Got Restaurant News?STEVE: DropShyndigz Us AalsoLine! supplies the desserts at one of my favorite in-town RiverCityLiveRadio@Gmail.com restaurants, The Pig and the Pearl (2053 West Broad Street/ ThePigAndPearl.com). “Even those who don’t “usually participate in desRichmondNavigator.com serts cannot resist the delectable desserts that Shyndigz has to offer,” says
ICHMOND’S DINING SCENE just keeps getting hipper and cooler. Take, for instance, the decision by one of Bravo TV’s Top Chefs, Mike Isabella, to create a local version of his trendy D.C. Graffiato Restaurant, right here in downtown Richmond (123 W. Broad Street). For more on that, see the story in River City Magazine. And, it looks like things are just going to keep getting better. Mike tells me that since he announced his plans to expand into Richmond, he’s heard from several of the nation’s leading chefs. “They asked me what I liked about the city and why I was moving there,” he says. Things are getting so cool on the local culinary scene that the publishers of this magazine suggested that I team up with someone who is much more hip and cool than myself to help bring you the latest scoops and other tidbits from local eateries. So, welcome to Taste Budz. In recent weeks, Joey Wharton, creative services director, here at the magazine, has been joining me on our weekly River City Flavor radio program (Thursdays at noon on 102.9 FM-WHAN Radio). Our Taste Budz segment airs about 12:30 during the show. And, if you haven’t heard it, please tune in for weekly updates on all the latest restaurant news. Now, I admit, I love to eat, but Joey is a true foodie. He’s more adventurous and knowledgeable than I. So, let me introduce him and let him share some of his most recent dining discoveries. JOEY: I got a chance to stop by the new Boka Taco Bar that just opened in the Fan (304 N. Robinson Street/BokaTruck.com). I’m proud to say that I had the very first taco when they opened. I waited patiently outside the door and I couldn’t have been more excited. I had the Asian Bolgogi Beef, which is a sweet and spicy Kimchi with sesame aioli and herbs. I also tried the Asian tofu just to get my vegetarian fix in. They were absolutely fantastic tacos. On another note, I was driving down Meadow Street recently and I noticed that Shyndigz has opened in the former home of Bogart’s Restaurant (1903 West Cary Street/Shyndigz.com). They had a spot on Patterson in the West End, but their new place is three times larger than their old location. They moved to meet the demands of their customers. Shyndigz is a dessert café, specializing in pies, cobblers, bread puddings and so much more.
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Beth Turk, the beverage manager. The last time I was there, we had the Salted Chocolate Caramel Cake, which the menu describes as “five inches of salty sweet heaven.” I’d have to concur. JOEY: One of the most exciting bits of news that I’ve heard lately, is that Wegmans is coming to town. Their Woodbridge, Va., store is about 10 miles from my parents and I’ve been a huge fan of the place since my first visit. On that visit, I was so overwhelmed that I just walked around the store trying to see what they had. I left without buying anything. I love this grocery superstar so much, that I named my pet hamster “Wegman.” STEVE: I’m not that devoted, but I’ve been sold on Wegmans since my first visit. Shortly after I married, I took my wife to visit her grandmother in Syracuse. “You have to go to Wegmans,” she kept telling me on the trip up. I had no idea how a supermarket could be so enthralling, until that first visit. JOEY: Word is that in Chesterfield, Wegmans will be locating in the planned Stonehenge Village Shopping Center, less than a mile west of Chesterfield Town Center Mall. In the West End, plans are to build in West Broad Marketplace, near Short Pump Town Center. One more to tell you about…The folks who run Belle Vie European Bistro in Midlothian are opening a second location in the fan, in what was formerly The Peacock Pantry (1731 West Main Street). BRUX’L Café, which will open in mid- to late May, will feature mussels, fried Belgian burgers. If you have any cool restaurant news, Joey and I want to hear from you. Give us a call at (804) 639-9994 or email us at RiverCityRadioLive@gmail. com. Also, look for the latest Taste Budz scoops at RichmondNavigator.com.
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FLAVOR
spotlight
The Secret of Success Mexico Restaurant: 24 years in bu siness By Steve Cook, photos by Rober t Thoma s
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HEN YOU CAN successfully operate a family business for nearly 24 years, you must be doing something right. Tack on to that accomplishment the fact that this success has continued even down to the third generation, and it becomes an even more outstanding achievement. In today’s economic climate, such an accomplishment is rare, indeed. But that’s exactly what the Garcia family has done with their Mexico Restaurants. It was back in 1990 that Jose and Raul Garcia opened their first restaurant in Richmond’s West End. You may remember those early days when the Garcias would cheerfully greet and serve guests, with Jose as the chef and their parents, Jose and Maria, helping out up front, delivering chips, cleaning tables and making their delicious salsa. “We still use dad’s recipe to this day,” says Maria “(My father) has always had a passion for food. He operated a taco stand in Guadalajara, Mexico, for many years before we came to Richmond.” So, what accounts for the amazing longevity and success of this closely-knit family business? “Dedication, hard work and love,” says Maria. “We have always strived to give our best to the community.” And, that commitment to the community goes far beyond the business, itself. Through the years, the Garcias have supported dozens of the area’s public, private and nonprofit organizations. This is a family that loves each other and loves what they do. “We are a true family business,” says Maria, who operates Mexico Restaurants with her husband, Javier Lara, her brother Jose, along with her nephews, Eddie, Ramon, Marco, David, Jesus, Jose and niece, Griselda. “I am so proud of them because they want to continue the business and they provide a new energy with the same philosophy of my father…to give each customer our best – from our food to our service to everything.” Maria says she is excited about sharing their new menu, which debuts this month. “We have listened to our guests,” she says, “and will have something for everyone, including a great lineup of gluten-free, vegetarian and seafood, chicken and steak selections. Of course, we’ll still have our popular traditional tacos.” 42 Chesterfield Living
"We boast one of the finest tequila and margarita selections in Richmond," says Maria Garcia, "including our new Richmond-inspired RVA Margarita, and our organic Tres Agaves Margarita.” (Pictured above)
It’s that ongoing commitment that has created loyal, long-time customers. “Our guests are our neighbors and friends that we’ve grown up with Eddie says. “We have many guests that regularly drive over an hour to come to our restaurant.” And it’s not just the food. “Our passion for our food spills over to our love for our authentic Mexican drinks,” says Marco. “We boast one of the finest tequila and margarita selections in Richmond, including our new Richmond-inspired RVA Margarita and our organic Tres Agaves Margarita.” Recalling the early years, Maria says, “Those initial days in Richmond were tough, but as people began to discover our family’s energy and passion, things really took off. We continue to move forward, now with six locations in the Greater Richmond area.” There is, indeed, much to love about Mexico Restaurant. From the moment you enter, you’re captivated by the delectable aromas of fresh Mexican spices, as well as the delicious authentic flavors. In addition, the friendly staff, and the colorful décor with murals of Mexican scenes displayed on the pink and orange walls, combine to make each visit memorable. The menu, perhaps says it best: “Fresh, Family, Fun!” But it’s more than that. It’s the things that are not so readily visible that are the most important ingredients. It’s the love, the dedication, and yes, the hard work, of the Garcia family that has kept Richmonders coming back to Mexico Restaurant for the past 24 years. For locations, menus and more information, visit Mexico-Restaurant.com.
TA S T E T H E M E N U
Kids stuff Â&#x2021; Homegrown music Â&#x2021; food demos marKet Vendors Â&#x2021; artisans Â&#x2021; Virginia Beer & wine
Where food and art intersect
Chori Pollo
A house favorite! Tender strips of natural chicken grilled along with delicious Mexican Chorizo. Served over a bed of Mexico's signature Spanish rice covered with queso dip.
#FOODFACERVA @Pasture_RVA 681'$< -81( Â&#x2026; Â&#x2026; : %52$' %(7 +(15< $'$06 /2&$/ 5(67$85$176 2))(5,1* 60$// 3/$7(6 shoW us your #foodfacerva
Blackened Tilapia
Blackened tilapia filet with a house blend of herbs and spices. Served with Mexican white rice and sautĂŠed grilled vegetables.
Enchiladas Mexico
A Mexican tradition, three slow simmered natural chicken and cheese enchiladas topped wit our special guajillo sauce, garnished with lettuce, onions and queso fresco in the company of potatoes.
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CRAZY GOOD DINING COMES TO RICHMOND
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Mike Isabella, executive chef of Graffiato in Washington DC, opens up new location in downtown Richmond.
f you’re a River City foodie or just a fan of reality television’s popular cooking competitions, then you may be eagerly counting down the days until the opening of Mike Isabella’s Graffiato Restaurant, located in the former Popkin Tavern space. If you remember Isabella from season six of Bravo’s Top Chef, you might have recognized some of that craziness. And, I mean that in the nicest possible way. Isabella is a colorful character…literally. “I’m tatted,” he says. “I have lots of art on my body.” Isabella has demonstrated his ability to produce a self-proclaimed “crazy, good” dining experience (I borrowed that phrase from the Jersey-born chef’s first cookbook, Mike Isabella’s Crazy Good Italian Cookbook), and the D.C. Graffiato is one of the hottest restaurants in the nation’s capital. Even the name Graffiato pays homage to Isabella’s love of skin art. “The word means scratched,” he says. “It was the original form of graffiti…before the days of spray paint cans.” Of his first appearance on Top Chef, Isabella admits, “I was young. I didn’t perform the way I wanted to.” But, he says, the producer recognized his talent and invited him back for season eight – the All-Star Season. “I went back to win…to be the best,” he says. And, he made it all the way to the final
PHOTOS COURTESY OF TIM HILL
By Steve Cook
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episode, finishing as runner up to chef Richard Blais. Isabella says of his two seasons on the show, which catapulted him to culinary stardom, “Top Chef didn’t change me, but it changed the way people thought about me as a chef. It was a fun time.” He also says the grueling competitions which continued week after week, challenged him more than anything had ever challenged him in his life and also made him a stronger business person. The restaurant business is indeed a business. Besides creating magic in the kitchen, Isabella successfully operates Graffiato, as well as two other D.C. eateries, a Greek restaurant called Kapnos and a 20-seat classic Italian sandwich shop that’s simply named G. Of his expansion into our city, he says, “I thought Richmond would be a perfect place. There are a lot of great restaurants and I want to be a part of that.” The local Graffiato, which is slated to open in late spring or early summer, will be located on West Broad Street in the space formerly occupied by Popkin’s Tavern. “About 50 percent of the menu will be identical to what we’re doing (in D.C.),” Isabella says. And you can be assured that here you’ll enjoy what he describes as “classic Italian flavors, with a twist, prepared Jersey style.” (Clockwise from left) Hand-cut Spaghetti features olive oil, poached cherry tomatoes and thai basil. One thing that Isabella is bringing with him is the open-kitchen feel. “Guests want to be part of the entire experience”, says Isabella, “All of my restaurants have open kitchens.” The cauliflower agnolotti is prepared with almonds, brown butter and caperberries.
PHOTO COURTESY OF TIM HILL PHOTO COURTESY OF GREG POWERS
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ost things won’t change, but there will be some differences. “I want to see what the people in Richmond enjoy, so I’ve been going to a lot of the restaurants,” he explains. “Graffiato is not simply going to be a restaurant with my name on it,’’ Isabella promises. “I’m going to be down here a lot.” And while he will be bringing one of his chefs to the area for starters, he’s looking for Richmonders to become a vital part of his team. “This is Richmond, I want that feel. I want that vibe. I want that love. I want to keep everything as local as possible.” One thing that Isabella is bringing with him is the open-kitchen feel. “Guests want to be part of the experience. All of my restaurants have open kitchens,” he says. “In Richmond, half of the kitchen will be out in the dining area. It’ll be hard to get a seat at the chef counter.” Chances are it’s going to be hard to get a seat anywhere in the restaurant. “Graffiato will have an industrial feel’’ Isabella predicts. “It will have great rock ‘n’ roll. It will be crowded. It will be loud.” And, you can bet, with Mike Isabella at the helm, it will be fun. “Everything (about operating a restaurant) is business,” he says. “But you want to have fun.” Some of his earliest kitchen memories were of the fun he had helping his grandmother make meatballs at the age of 6. He recalls family gatherings where all the other children were out playing, and all he wanted to do was be in the kitchen. As he approached his teen years, when asked by relatives and friends what he wanted to do when he grew up, Isabella recalls, “I didn’t know anything then about celebrity chefs, but I told them I wanted to cook.” He admits the business can be stressful. “You’re working long hours. You’re working holidays. You’re working weekends,’’ he says. “Sometimes there’ll be five on the line in the kitchen. There’ll be sweating, yelling and screaming. It’s an intense lifestyle. You have to love what you do.” So, get ready Richmond. Mike Isabella is about to share some of that love with us, and that sounds like a crazy good idea to me. (Pictured above) One of the new dishes Isabella will be bringing to his Richmond restaurant is the Frutti di Mar which features octopus, shrimp, scallops, Pepperdew peppers, celery and artichoke. (Pictured left) Mike Isabella demonstrates the passion and joy he brings to the table.
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PHOTO COURTESY OF TIM HILL
ISABELLA’S COOKBOOK BROCCOLINI WITH ROASTED PEPPER RELISH & FETA (pictured above) SERVES 4 PREP TIME 15-20 MINUTES
Ingredients 4 quarts water 2 tablespoons plus ½ teaspoon coarse kosher salt 2 bunches broccolini 1 cup roasted pepper relish (recipe to follow) ½ cup crumbled feta cheese
Directions 1. In a large pot; bring the water and 2 tablespoons of the kosher salt to a boil. On the side, set up a bowl with water and ice. 2. Trim off 1 inch of the broccolini stem and discard. Then add to the boiling water and cook for 1 minute. Remove and shock in the ice water until chilled. Remove from the ice water and pat dry with a paper towel. 3. Arrange the blanched broccolini on a serving dish, top with the roasted pepper relish and crumbled feta. Serve at room temperature.
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ROASTED PEPPER RELISH MAKES APPROXIMATELY 1 CUP PREP TIME 35-40 MINUTES | INACTIVE PREP TIME 20 MINUTES
Ingredients 2 red peppers; lightly oiled with extra virgin olive oil and seasoned with salt ½ cup chopped walnuts 3 pickled pepperdews; finely chopped 1 pickled red cherry pepper; stem and seeds removed, finely chopped ¼ cup extra virgin olive oil 1 tablespoon red wine vinegar ½ teaspoon coarse kosher salt
Directions 1. Preheat the oven broiler on high. 2. Arrange the red peppers on a baking sheet and place under your broiler. 3. Broil for 5-6 minutes on all sides. This will take approximately 2025 minutes. The skins will become charred and the flesh soft. 4. Meanwhile; toast the walnuts in a dry skillet over medium heat for approximately 7-8 minutes; toss often. The walnuts will become fragrant and toasted. Remove from the heat and finely chop. 5. Remove the baking sheet from the oven. Place the red peppers in a glass bowl and cover tightly with plastic wrap. Set aside for 20 minutes to cool. r i c h m o n d n av i g a t o r. c o m 4 6
From the
Mountains to the Sea Some men are drawn to oceans. They cannot breathe unless the air is scented with a salty mist. My people were drawn to mountains. They came when the country was young and they settled in the upland country of Virginia that is still misted with a haze of blue that gives those mountains their name. â&#x20AC;&#x201D; Earl Hamner/The Waltons: Appalachian Portrait
A couple enjoy the view of downtown Roanoke at the famous overlook on Mill Mountain, the site of the popular Roanoke Star. Photo courtesy of the Roanoke Valley Convention and Visitors Bureau.
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ROANOKE FOR FOODIES
STAR POWER:
Roanoke FOR FOODIES & FANS BY GINGER WARDER
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ou may have seen the lighted star high atop Mill Mountain as you were flying by on Interstate 81, or maybe in past years, you’ve visited Virginia’s Blue Ridge and the Roanoke Valley to view the fall foliage. Or, if you love railroad history, you may have perused the Virginia Museum of Transportation and the stunning black-and-white photography of steam engines at the O. Winston Link Museum. But if you haven’t visited Roanoke recently, it’s time for a road trip. Virginia’s largest city west of Richmond, Roanoke has an urban flavor with a small-town personality, combining sophisticated cultural attractions like the world-class Taubman Museum of Art and the newly renovated Center in the Square museum complex with the down-home hospitality of local eateries like the Roanoke Wiener Stand, the Texas Tavern and Pop’s Ice Cream and Soda Bar. And, although the city is a perfect location for outdoor adventures at nearby Smith Mountain Lake or popular Blue Ridge mountain hiking spots like the Peaks of Otter, it’s the culinary and cultural renaissance in downtown Roanoke that make this destination worth a fresh look.
The big buzz is about the new Roanoke Food Tours, ranked number one as the top activity in the city on TripAdvisor. A combination of food tour and history stroll, owner Larry Landolt takes locals and visitors alike on a three-hour culinary adventure, exploring Roanoke’s Lebanese legacy (who knew?) and enjoying tastings at seven locations in the Historic District, including the opulent Hotel Roanoke and a 24/7 tavern so famous for its burgers that’s been profiled on the Food Network. You’ll learn about the current farm-to-table movement that dates back to the selfsustaining philosophy of the city’s Appalachian roots, as well as get an overview of the long relationship the Lebanese community has had with the city’s food culture, beginning with the influx of immigrants in the late 1800’s. During the summer, lunch tours are held on Thursday, Friday and Saturday, with a new Sunday brunch tour featuring an entirely different set of eateries. If you want to shop for your own local food, take a stroll on the newly-renovated Market Square, featuring a pedestrian-friendly zone, an open-air farmers market and a wide range of specialty shops, where you can spend an afternoon picking up everything from fresh produce to artisanal bread and chocolate. Roanoke has more than four farmers markets, five community gardens and two urban farms, in addition to a burgeoning craft beer movement. Follow the locals to the Roanoke Weiner Stand for the dogs and fries they’ve been dishing up since 1916, or pick up a sweet treat at Pop’s Ice Cream and Soda Bar. And, for late night munchies, join the block-long line at the Texas Tavern for a Cheesy Western – the local favorite burger topped with a fried egg.
Above: The Roanoke Star sits atop Mill Mountain and overlooks downtown Roanoke. Right: Black Dog Salvage in Grandin Village has its own television show on the DIY Network called Salvage Dawgs. Opposite (clockwise from top): The sun sets over the Blue Ridge Mountains (courtesy of Bruce Henderson). Scottie Thompson and Jane Seymour starred in the 2012 movie, Lake Effects, filmed on location at Smith Mountain Lake (courtesy of Life Out Loud Films). Billy's Shrimp and Grits are the most popular stop on the Roanoke Food Tour (courtesy of Roanoke Food Tours).
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Roanoke Star, Farmers Market and Black Dog Salvage photos courtesy of the Roanoke Convention and Visitors Bureau
ROANOKE FOR FANS Originally intended to be a holiday decoration, the lighted, mountain-top star was dedicated by Roanoke native, John Payne, who played Fred Galey in the classic 1947 movie Miracle on 34th Street. Over the years, it became a city icon, earning Roanoke the nickname “Star City of the South.” Enjoy the panoramic view of the city from the top of Mill Mountain and take your turn as a “star” on the Roanoke Star-Cam (Roanokeva.gov/starcam). It’s the best photo op in town for a selfie! In the historic neighborhood of Grandin Village, stars of another sort reside at the über-cool Black Dog Salvage. Co-owners Mike Whiteside and Robert Kulp, as well as Sally, the store’s black dog in residence, star in the popular DIY Network series, Salvage Dawgs. You can meet the cast and friendly crew while browsing the warehouse for one-of-a-kind architectural treasures, or pick up one of Whiteside’s hand-crafted furniture pieces made from salvaged objects that range from boats and trucks to barn wood and horse tack. Smith Mountain Lake, and its tight-knit community of lake residents, had their own moment in the spotlight in the Hallmark Channel movie, Lake Effects, starring Jane Seymour and Scottie Thompson. Virginia producer and the creator of Life Out Loud Films, Sara Elizabeth Timmins, captured the essence of lake life in the 2012 movie shot on location. Timmins’ latest production (soon to be released) is a feature film based on best-selling author David Baldacci’s Wish You Well, and also includes scenes filmed in Virginia’s Blue Ridge. Coincidentally, Baldacci has a house on the aforementioned lake.
IF YOU GO: Visit Roanoke in Virginia’s Blue Ridge, VisitVABlueRidge.com Roanoke Food Tours, RoanokeFoodTours.com Smith Mountain Lake, VisitSmithMountainLake.com
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TRAVEL BY LAND
The Outer Banks
Danny Couch, a lifelong Hatteras Island resident, historian and tour-bus operator, says visitors often overlook gems that include the Frisco Native American Museum & Natural History Center and the Graveyard of the Atlantic Museum. When it’s time to hit the beach, Couch suggests Pea Island National Wildlife Refuge. It is an unspoiled beach with miles of shoreline and breathtaking views. In addition to spotting beach treasures, such as beach glass or rare shells, Pea Island visitors can also get a glimpse of the wreckage from the Oriental, a steamship that sank in 1862. “The fact that you can experience an isolated beach is amazing,” Couch says, adding that another wonderful stop is Ocracoke (pronounced like the vegetable and the soft drink) Island. Accessible only by ferry, it’s home to historic sites, a quiet town and the famed Ocracoke ponies that are herded in a 180-acre enclosure about seven miles north of the downtown. “It’s a very bohemian downtown. It’s a very vibrant arts community,” he says. “It’s like a little bit of Greenwich Village there.” Even on rainy days, there is plenty to do, according to Jane Oden, owner of Breakwater Island Resort. She says many locals love exploring the new shops in Hatteras. Oden, whose ancestor is reported to have floated to Hatteras on a barrel from a shipwreck, says visitors never feel left out in this small village. “Hatteras Village is such a beautiful setting where the old and new live side by side in perfect harmony,” she says, adding that shops like Sticky Bottom Produce Company and Blue Pelican Gallery offer a unique look at the Outer Banks life.
LIVE LIKE A LOCAL BY AMY R. CONNOLLY
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f you’re planning a vacation to North Carolina’s Outer Banks this summer, look past the popular tourist stops and traverse the roads less traveled. The Outer Banks is more than just miles of crowded beaches and congested gift shops. This 200-mile stretch of barrier islands off the North Carolina coast is home to secluded alcoves and remote hideaways that are often overlooked by visitors. Instead of visiting the crowded village of Duck, try Ocracoke. In place of taking a dip at Cape Hatteras National Seashore, bring your swimming gear to Pea Island National Wildlife Refuge. Rather than only seeing the Wright Brothers National Memorial, visit the Frisco Native American Museum & Natural History Center. We spoke to a few longtime residents and local “legends” to get some insider tips on their favorite things to do. Pictured above: Based on the best-selling novel by Nicholas Sparks, the movie Nights in Rodanthe featured this house as the bed and breakfast where Richard Gere and Diane Lane fell in love. Pictured right: Local historian and owner of Hatteras Tours, Danny Couch, shows visitors the historic weather station.
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All photos courtesy of the Outer Banks Visitors Bureau/OuterBanks.org
TRAVEL BY SEA When it comes to the waters that surround the Outer Banks, few people know them as well as Ernie Foster, owner of Albatross Fleet charter fishing in Hatteras and captain of the Albatross III. Foster started fishing locally in 1951 and can navigate the waters like no other. Now 69, Foster has run hundreds, perhaps thousands, of charters off the coast of the Outer Banks and has no plans to stop. “You never know day to day what you’re likely to encounter,” Foster says. In 1962, the world’s largest blue marlin was reeled in by the Albatross Fleet. The fish, which tipped the scales at 810 pounds, marked a world record at the time. While the record has long since been broken, the marlin is proudly mounted at the Hatteras Village Library and Community Center. Foster says there are plenty of terrific local fish houses, but Risky Business Seafood in Hatteras Village is known for buying local seafood and helping the area’s seafood industry. A lot of the seafood that Risky Business sells comes directly off the local boats, Foster says. When dining out, look for the “Fresh Catch” decal for locally-sourced seafood.
BY LAND OR BY SEA Whether you’re enjoying a day at the beach or lounging on a boat, it’s always a good time to take on a new book. No tour of the Outer Banks would be complete without a visit to Buxton Village Books. Don’t let the charming circa 1860 building fool you. There’s nothing outdated about Buxton Village Books. Owner Gee Gee Rosell, a longtime local resident, keeps the shelves stocked with what readers want. “The focus of Buxton Village Books is providing customers, both local residents and visitors alike, with the next book they want to read,” explains Rosell, who has interviewed famed author Nicholas Sparks twice for the local newspaper.
AS FOR YOUR NEXT VACATION READ, ROSELL HAS SOME AUTHOR SUGGESTIONS: • Charles Harry Whedbee – A former judge whose passion was writing about Outer Banks lore and legends. His books include: Legends of the Outer Bank and Tar Heel Tidewater; The Flaming Ship of Ocracoke & Other Tales of the Outer Banks; and Blackbeard’s Cup and Stories of the Outer Banks. • Kevin Duffus – Considered the premier historian for the Outer Banks, his books include War Zone - World War II Off the North Carolina Coast and The Last Days of Blackbeard the Pirate - Within Every Legend Lies a Grain of Truth. • Ben Dixon MacNeill – An esteemed writer, MacNeill was considered an authority on the Outer Banks. His famed book is The Hatterasman.
IF YOU GO: Albatross Fleet, AlbatrossFleet.com Buxton Village Books, BuxtonVillageBooks.com Hatteras Tours, HatterasTours.com Outer Banks Visitor Bureau, OuterBanks.org Breakwater Hatteras, BreakwaterHatteras.com M ay / J u n e 2 0 1 4
Above: The beach at Pea Island is one of the most unspoiled in the Outer Banks. Ernie Foster, owner of the Albatross Fleet, knows where to find the big fish off the coast of the Outer Banks. GeeGee Rosell, the owner of Buxton Village Books, takes time to chat with one of her favorite customers (Gee Gee photo Courtesy of GeeGee Rosell/Buxton Village Books).
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OUT AND ABOUT
NO STRESS IN THE
Northern Neck BY DON J. KAPPEL
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hat more could you want? An hour’s drive from Richmond, American history, great wines and plump, fresh oysters abound in Virginia’s Northern Neck and Middle Peninsula. Start at Ingleside Vineyards, one of Virginia’s oldest, on the Chesapeake Bay Wine Trail in Oak Grove. Producing wines since 1980, the Flemer family’s Ingleside Winery has earned numerous awards and top honors in state, national and international competitions, including a bronze for their 2012 Petit Manseng in the 2014 Virginia Governor’s Cup. For the price of a hotel room elsewhere, rent one of the vineyard’s fully-equipped cottages, such as the one at The Pointe at Liberty Farm. Kick back and relax on one of its four decks or porches, or sip wine in front of the gas fireplace while watching Osprey hunt along the riverfront. Launch your boat from your private dock on the Rappahannock River. Tour the vineyard and enjoy a guided wine-tasting experience or peruse the gift shop and the vineyard’s museum of Native American and early colonial history. Right: Ingleside Vineyard's cottage is rustic on the outside, but filled with modern decor and amenities (photo courtesy of Don Kappel). Opposite (clockwise from top): Tides Inn General Manager, Gordon Slatford, often bikes to work, bringing fresh herbs from his own garden to his chef (photo courtesy of the Tides Inn). Chef TV Flynn at the Tides Inn calls his food "tide-to-table" dining. At Merroir, which overlooks local oyster beds, the bivalve mollusk is the star (photos courtesy of Don Kappel).
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Take the family to the birthplace of George Washington, James Madison or James Monroe to see where our first presidents spent their toddler years. After that, when you’ve worked up an appetite for dinner, locals recommend nearby Wilkerson’s for seafood and a nice view of the Potomac River. Be sure to ask Carol, a server there for 15 years, for the homemade hush puppies, macaroni salad, pickled watermelon rind and other favorites. The next day, have a late breakfast or early lunch and enjoy the baked sweets and the savory salads and sandwiches prepared daily at the Tides Inn Market (not affiliated with The Tides Inn Resort in Irvington). Operated by Meghan Davis and her daughter, Caitlin, the quaint, eclectic bistro is attached to their Tides Inn Bed & Breakfast in Colonial Beach. Head south and stop at your choice of vineyards, antique shops and camp grounds as you drive for 30 minutes past open fields and over small creeks on the way to Irvington – the village that is home to fewer than 500 residents and to the Tides Inn Resort, located on Carter’s Creek, just off the Rappahannock. Several local boutique shops also call out for exploration.
IRVINGTON IDEAS Gordon Slatford, a British expatriate, is the Tides Inn’s general manager, and if you’re fortunate enough to meet him while staying there, you’ll be thoroughly charmed by his wit, personality and commitment to ensuring that your stay is perfect in every way. Friendliness is pervasive at Tides Inn. From the moment you arrive, you’ll be greeted and made to feel like part of the family, where people remember your name and put a smile on your face with their positive attitudes. Slatford, a London-trained chef in his own right, calls himself “the daddy of the family” at Tides Inn. He bikes to work each day, his bicycle basket often laden with the more than 30 varieties of herbs he grows for use by the head chef, Thomas Vincent “TV” Flynn. The chef has been delighting Tides Inn guests for nearly 14 years with his creative approach to cooking and presentation, and his focus on using all the local ingredients he can get, including “farm-totable” produce and what he calls “tide-to-table” seafood. Try the “6 for 6 ‘til 6” appetizers, like “Angry Oysters,” spiced just right, “Rivah Country” Mac n’ Cheese, American Kobe Beef Sliders or any of the other small plates. Specialty drinks like the Ripped Van Winkle, Lancaster Lemonade or a craft beer will pair well with your selection.
Insiders know that the “Golden Oyster” shell you receive when you order Flynn’s delicious oyster dishes is currency for your next visit, getting you three extra oysters at no additional charge. Tides Inn has 100 guest rooms and a 60-slip marina, which attracts watercraft from small boats to multimillion-dollar yachts. It’s also a popular spot for weddings, and while it offers croquet, tennis, golf, boating and many more activities, Slatford sums it up succinctly. “This is about tranquility,” he says. Along those lines, the ladies especially will enjoy the full-service spa. Just down the street from the Tides is the Hope & Glory Inn – an 1890-vintage school that was lovingly converted by owners Peggy and Dudley Patteson. It offers boutique hotel amenities, shabby-chic rooms, cottages, a bar called Detention and a dining room where Chef Ann Kirkmyer turns out memorable meals. Try the oysters with basil pesto and Asiago cheese and follow them up with rack of lamb, a perfectly cooked steak or any of the chef’s other specials. Visit the Dog & Oyster Winery, also operated by the Pattesons. Just 10 minutes away, over the two-mile White Stone bridge to Topping, Va., you’ll discover Merroir– a tasting room that provides a wide selection of oyster dishes, shrimp, clams and other seafood, along with nearly a dozen beers on tap. Owned by the Rappahannock Oyster Company, who also own Richmond’s popular Rappahannock Restaurant on East Grace Street, Merroir overlooks the company’s oyster beds so many regular customers arrive by boat or Jet Ski. Washington, Madison, Monroe and Lee all had it right—the Northern Neck is a great place to be.
IF YOU GO: Ingleside Vineyards, InglesideVineyards.com Hope & Glory Inn, HopeAndGlory.com Merroir, RROysters.com/restaurants.htm The Tides Inn, TidesInn.com Virginia’s Northern Neck, NorthernNeck.org
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HOME
renovation s
Virginia Exteriors
Covering the Exterior of Your Home By Erin Pit t man
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HEN TAKING ON a new home-improvement project, most homeowners have one goal in mind – finding a trustworthy contractor, who will deliver quality and affordable products when they were promised. “Virginia Exterior Products did everything right on schedule and told us upfront what our siding and windows would cost. It wasn’t a penny more,” says customer Grey Seymour of Midlothian. Isn’t this what every homeowner hopes for when working with a contractor? Virginia Exterior Products Corporation customers receive this and much more. Their superior service, quality products and attention to detail set them apart from the rest. Founded in 1962 by George Yesbeck Sr., the company has been a dependable leader in the siding and window industry in the Richmond area for more than 50 years. In 1998, his sons, George Jr. and Michael, purchased the business and became president and vice president. Though their location and product lines have changed over the years, their commitment to service and dedication to their customers have only grown stronger. They offer top-quality exterior products for homeowners. High-end siding and replacement windows and doors are their specialties, but their work encompasses most any exterior project, including: porch rails and enclosures; gutters; and column and shutter replacement. James Hardie Fiber Cement and insulated vinyl siding are two popular options Virginia Exterior Products installs. The fiber cement product is popular in the Richmond area, because it doesn’t rot like Masonite siding. They install the Color Plus option, which is factory painted with a 15year finish. This option will not rot, but does eventually require painting. Insulated vinyl siding is a high quality product and never needs painting.
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"No reason to lose the detail and charm that makes your home unique. Virginia Exterior Products offers everything you need to protect and beautify your home while maintaining its aesthetic character." Typically, high-end siding and window products are not installed in new construction. Virginia Exterior Products does not work on new construction, and instead focuses on residential customers who are seeking an upgrade. While the maintenance-free aspect is of high importance, more and more consumers want to be sure they maintain the same architectural detail they have on their homes. That’s what Virginia Exterior Products specializes in. The products they install meet all of these needs. Each crew is professionally trained and supervised, and one of the Yesbecks is on each job site daily to ensure customer satisfaction. They maintain an A+ rating with the Better Business Bureau and won the 2013 Super Service Award through Angie’s List. “We resolve issues on site rather than waiting until the project is complete,” explains George Yesbeck Jr. Most of their products come with lifetime warranties, and Virginia Exterior Products encourages their customers to call them directly with concerns that arise, even many years down the road. Their promise is superior service, and they live up to that promise. “I could not recommend a better company to work on your home. They did what they said they would do,” Seymour adds. “I recommended them to a friend, who was equally pleased with their work, and I will recommend them again.” To start your home improvement project, visit VirginiExteriorProducts.com or call (804) 399-8060.
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Dining, Entertainment, Deals and Events! 56 Chesterfield Living
HOME
desig n
Think Again By Vicki O'Neal , A SID, CID, VSLD
"L
IVING GREEN” and “sustainability” are phrases we hear almost daily. To live sustainably means using the Earth's resources only at a rate at which they can be replenished. That’s a tall order, but if we make a small shift in our thinking and priorities, our individual efforts can collectively make a difference. Once your radar is up, incorporating easy steps to facilitate a green lifestyle becomes second nature. As a culture, we are collectively described as “consumers.” I don’t personally like the term, but it does fit. We consume lots of different types of commodities and products, many of which are for survival or comfort, and most consumables are eventually discarded. The real issue is not that we consume; it is how we consume and the all-toofrequent by-product of consumption – waste. Billions of tons of objects and materials are disposed of and find their way into our landfills or incinerators. Since most of us have not ever seen a landfill, we don’t think about where the trash ends up. Out of sight may equate to out of mind, but the national and global cost of waste, economically and to health, is enormous. Our landfills contain immense volumes of reusable materials. Inventions and innovations for preventing waste and recapturing those resources are in constant development by forward-thinking companies and individuals. The reuse of just about everything salvageable and the rethink of the status quo is a trending topic to say the least. I’ll share some ways you can easily participate at home, at work and in the garden. You can actually make it a challenge and have fun in the process!
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RECYCLE Most everyone is familiar with the idea of recycling. Many communities, including those in our Region, have made it very easy with curbside “single-stream” collection that requires no pre-sorting. In central Virginia, recycled items are hand sorted, so including only approved items lowers costs and keeps the process flowing smoothly. What if you live in an area where recycling is not so convenient? It is still doable, but takes a little organization. Consider recycling much of your kitchen waste by composting. See the garden section below for more information. RETHINK Many people, including myself, enjoy the ease of online shopping. Although the convenience is appealing, with every order comes the impact of product packaging and delivery. Ever notice how many products are packaged in plastics and/or Styrofoam? Both of these materials have a huge environmental impact. Plastics in particular account for a huge volume of waste, and their recapture and recycling is a complex industrial undertaking. Consider the volume of plastics used just in the bottled water industry. What is even more surprising is that much of the water tested is either no better or actually poorer quality than the water from your tap. It makes more sense to buy a travel water thermos and refill it instead. Plastic bags are another environmental concern. Few are actually recycled, but we as consumers can insist on development of biodegradable plastics or a return to paper bags made from highly-renewable sources such as bamboo. REDESIGN When you think of ideas for the interior design of your home or business, what images come to mind? Are there particular items that you’re looking for that will meet a special functional need or add that unique aesthetic touch you’re seeking? A piece often doesn’t have to be brand new or come from a top-end manufacturer to be just perfect. For instance, consider reupholstering your furniture instead of replacing it. Many of the furniture frames that were constructed in past years are superior in materials and assembly techniques to those sold today. For wooden furniture, why not try your hand at decorative painting, distressing or faux finishing? For unique and inexpensive décor items, consider found objects in nature or things you might pick up at a yard sale or thrift store. Don’t neglect a look in your own attic for the possibility of repurposing a forgotten item and don’t forget those potential family heirlooms—‘50s modern is a hot design trend right now. Use r i c h m o n d n av i g a t o r. c o m 5 7
V ick i O ' Neal , ow ner of FOR M & F U NCTION , prov ides c ommerc ia l a nd res iden t ia l i n ter ior a nd la nd s ca p e des ig n . She i s a profes s ion a l memb er of A SID , VA Cer t if ie d In ter ior D es ig ner ( CID ) , Ma s ter Gardener , a nd a VA Cer t if ie d La nd s ca p e D es ig ner ( V SLD ) a nd a Hor t ic u l t ur i s t . ( 8 0 4 ) 897 - 855 8 F a nd F des ig n . c om
"A sustainable garden is the result of proper selection, soil preparation, planting, and mulching techniques" your imagination when hunting for fun finds. Visually isolating the object you’re considering from the things around it aids in the process of elimination. “RE-GARDEN” One of the biggest challenges to successful gardening in our area is the heavy clay soils that are common. There is no better way of improving the soil than by amending it with compost. Composting is a boon to your garden and also reduces basic kitchen and yard waste. In master gardener circles, compost is called “black gold” because it yields far better soil than any that can be purchased, and it’s free! Creating a growing landscape adds mature beauty and substance to areas that have been deforested by overdevelopment. A sustainable garden is the result of proper selection, soil preparation, planting, and mulching techniques to insure the trees and shrubs you plant today will be alive and well for generations to come. Using drip irrigation or soaker hoses around trees and shrubs reduces water consumption and actually protects plant health by watering the roots instead of wetting foliage. Xeriscaping is a planting technique of clustering plants with similar watering needs to reduce consumption. Refocusing on native and drought-tolerant plants and minimizing lawn areas further reduces environmental drain. RETHINK Living green is not only about caring for and protecting our planet. It’s about empowering ourselves, making healthy choices and dictating to the marketplace how we want to live instead of the reverse. I believe we have a responsibility to engage in protecting our future and that of our children. For more on the topics in this article and related ideas please visit my website and blog at FormAndFunctionLLC.com. 58 Chesterfield Living
Opposite (clockwise): Bring new life to furniture you might otherwise discard. Try your hand at some fresh color and fun designs to brighten a child’s room or other special location. For capturing run off for reuse, this eco-friendly garden includes rain barrels and a decorative rain chain. A vegetable garden can be integrated as a beautiful landscape feature. Painted furniture in the landscape can add a splash of color just where you need it, and complement or contrast with surrounding plantings and blossoms.
PHOTOS COURTESY OF VICKI O’NEAL
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Patios for Great Outdoor Living By Tammie Wersinger
Fireplaces and Pits
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HE WARM WEATHER is beckoning us to “come on out.” However, if our outdoor living space isn’t inviting us to “sit down, relax and stay awhile,’’ we’re much more likely to turn around and head back inside. In recent years, the design trend for outdoor living has been leaning toward a modern and personal oasis, with elements like stamped and formed concrete, multi-purpose outdoor kitchens and beautiful and comfortable furniture. “My clients are really interested in, not just going outside, but really enjoying the outdoors,’’ says Lisa Santiago, who provides outdoor furnishings and space planning throughout the U.S. and Virgin Islands. “It’s no longer brown finishes and lantern lighting. This year, it’s all about robust colors that pop and high-tech lighting and appliances.” According to the Residential Landscape Architecture Trends Survey, the top five features for outdoor living in the entertainment and kitchen category (in order of importance) were: lighting; seating and dining areas; fire pits and fireplaces; grills; and installed seating. With guidance from the survey, we’ve come up with our own list of important elements to incorporate into your patios and decks.
Seating and Furniture Gone are the days of uncomfortable medal and sticky plastic chairs. Group seating areas, with sectional sofas and chairs with ottomans, are available in a variety of styles and materials. Faux wicker pieces, with over-stuffed cushions, are popular, as well as larger outdoor-dining tables for groups and fire pit tables for cozy gatherings.
Flooring A concrete patio works well in spaces that need defined edges. When pouring cement, areas can be left open to incorporate plants, gardens or ponds. With stamped concrete, floors can be designed to look like wood, stone, tile and bricks and colored to go with any palette. Deck tiles are designed to be snapped together to create a modular deck. Wood decks, which are classic and comfortable, can be painted to fit in with a modern space. Finally, brick and stone surfaces add charm and an old-world look that works in a number of settings. 60 Chesterfield Living
For those nippy nights, a heat source is a must for outdoor living. Warm up with a stainless-steel gas heater, a fireplace that doubles as a pizza oven or a fire pit in the ground or incorporated into a table. Chimineas are still popular, but have moved beyond the earth-tone ceramic variety to include vibrant colors and a variety of metals and shapes. For gasburning heat sources, fire beads, glass and stones and lava rocks add a nice finishing touch. Lighting Fiber optic lighting uses a single light source to make star-lit ceilings or illuminated floors, and colored LED lighting uses a computerized controller to produce just about any hue in the rainbow. An over-sized floor lamp for outdoor use can light an entire patio, while directional lighting illuminates stairs and walkways for safety and beauty. Other options include railing lights and up-lighting trees, string lights and ceiling fans.
Outdoor Kitchens For homeowners who want to bring all the indoor-kitchen conveniences outside, outdoor refrigerators, dishwashers and ovens continue to be popular options, as well as multi-purpose grills with side burners and warmers. In addition, designers are being asked to incorporate more counter space, along with sinks and full-service bars.
Color Incorporate colors into your outdoor space with fabrics, flooring, plants and flowers. If you want to use the vibrant and popular reds, mandarin, yellows, teals and greens, it’s best to use them in accents, such as seat cushions, pillows, rugs and umbrellas. “The sky is the limit when it comes to designing an outdoor space,’’ Santiago says. “There’s nothing like seeing a homeowner’s dream of a great outdoor space come to fruition.”
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A New Screened Porch A Breath of Richmond Fresh Air
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his is the season to enjoy the great outdoors, and what better way than to relax on your own screened porch? Imagine sitting back in a comfortable chair, sipping a glass of cold iced tea and listening to soft background music in a totally bug-free space. Then suddenly it hits you…that dreaded sneeze. The great outdoors is not all that great for those who are sensitive to pollen and other allergens in the air. But it doesn’t have to be that way according to Henry Williams of Powhatan, VA. “With the new screen porch built by BNW Builders using PollenTec® Screen, we have not had any problem with pollen. The allergen problem aside, having to clean up the messy pollen has not been an issue either.” If you have allergies, the Clean Air Window Screen (CAWS) by PollenTec® is an easy solution. It keeps pollen, dust, dirt and exhaust soot out of your screened porch. Certified by the European Center for Allergy Research Foundation and hospital tested, PollenTec® is a filter screening material that captures up to 100% of airborne pollens. The Clean Air Window Screen made of this patented polymer screen possesses special triboelectric properties to electrostatically pull dust and pollen particles out of the air, adhering them to the screen. Without using any electricity, this lab-tested screen cleans the air you’re breathing quietly and efficiently, capturing particles down to the micron level. Best of all, the knitted high-grade polyester material is durable and washable so it will last for years. Let PollenTec® help you breathe easier this summer and enjoy a fresh, clean breeze all day long. “The screened porch that BNW Builders built for us is beautiful.
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“With the new screened porch built by BNW Builders using PollenTec® Screen, we have not had any problem with pollen. The allergen problem aside, having to clean up the messy pollen has not been an issue either.” The large skylights let in the light, while the PollenTec® Screen keeps out all the unwanted pollen and dust,” said Mr. Williams. If you are thinking about adding a screened porch, BNW Builders can help you design a perfect space that will add both beauty and function to your home, and with the PollenTec® Screen they have in stock, you’ll be able to enjoy the beautiful spring weather without worrying about your allergies. For more information on a screened porch using PollenTec® Screen, call BNW Builders at 346-3300.
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