Chesterfield Living Sep/Oct 2013 by Advertising Concepts, Inc.

ZG!

The highly SucceSSful Zg Key© 10 WeeK healTh & WeighT ManageMenT PrograM includeS

Where is the most successful place to lose weight and gain health?

74 lbs lighter. No more couch-potato-ing for me!

Lost 83 lbs since September 2012

I lost 65 lbs and I feel great!

I lost 75 lbs. No more blood pressure meds.

I’ve lowered my A1c and feel more energetic!

I’ve lost 66 lbs since July 2012.

I lost 80 lbs; move better and have great energy!

I lost 92 lbs... OFF all meds!

I lost 90 lbs. Fantastic experience!

Great Nutrition Support. Even love my veggies now!

ZG saved my life. Lost 108 lbs in one year.

I lost 40 lbs and am down 5 dress sizes!

Joined ZG March 2012, and have lost 74 lbs!

I lost many pounds, inches and am off meds. Love the staff!

I lost 100 lbs. I’ll never diet again! It’s a lifestyle change.

I lost 70 lbs...From size 20 to size 12!

ZG kickstarted my life back on track! Lost 70 lb

I lost 162 lbs in 12 months! Love ZG!

I lost 30 lbs and gained a healthy lifestyle!

Lost over 75 lbs so far!!

I’ve lost 125 lbs since January 2013!

I lost 145 lbs; off all meds, & normalized blood sugar!

SUNDAYS Program is perfect for me; have lost 40 lbs..

I’ve lost 70 lbs since July 2012.

One Stop Health Shopping at an Affordable Price Zacharias Ganey is the ONLY local Weight loss/Preventive Health program that combines all the tools you need in one place.*See below

*HuGe GYM with over 200 pieces of cardio and strength equipment and fitness classes well-supervised by certified trainers for

at our Chesterfield Location 155 Wadsworth Dr.

Just east of intersection of Powhite/Midlo. Tnpk

Monday, September 30 at our Northside Location 1311 Palmyra Ave.

804.358.1000 e

gy • kno

•

durance

•

zghealth.com

us! See lots ofFollow success stories!

Visit us in person, or at

• discip

discover

For more information email:

MJGaney@ZGHealth.com

PS: (we even have discounted personal training packages, beginner swimming lessons, water classes at Northside location, Yoga/Pilates studio, high cardio fitness classes including line dancing, ZUMBA, NIA, kickboxing and weight machine circuit classes).

Call

•

Meet just a few of ZG’s professional staff and trainers waiting to help you! If you’re ready, we’re ready!

Work/travel ALL the time? You Can Lose Weight & Get Healthy, Too. Enroll in Sundays class start date SePteMbeR 8

Tuesday, September 24

– AND –

*ZG KEY®Programs qualify for most corporate flexible spending & HSA accounts; inquire with your Benefits Dept.

ZG’S SUNDAYS PROGRAM!

Join other successful members in our 10 Week Health & Weight Management Classes

your safety and training efficacy; ZG Key® Medical Office, beginning & ending health assessments with medical overview and individualized nutrition and fitness plan, 3 nurses on staff, clinical psychologist on staff, classrooms for weekly 90 min. medical lectures by Dr. Zacharias, monthly live cooking demos, monthly lectures by medical specialists, weekly personal nutrition counseling and group Q&A sessions, registered dietitian visit, one-on-one fitness planning and monitoring, weekly support groups run by Dr. Zacharias and professional staff, weekly weigh-ins and monitoring, escorted personal grocery shopping to learn how to make healthy choices, lots of recipes, help, support, and SUCCESS!

at botH locatIoNs!

Dr. Madge Zacharias

Run by Dr. Madge Zacharias, ASBP, former Pediatrician, and her partner Mary Jane Ganey and over 50 professional trainers and staff. Madge started ZG over 10 years ago and since then Zacharias Ganey has helped over 9000 Richmonders achieve significant positive health results such as normalized blood sugar, lower blood pressure, lower cholesterol and triglycerides, control or reverse sleep apnea, improve bone density and overall metabolism and strength, and of course, lose weight as a natural side effect of a healthy lifestyle change.

ZG MeMbers are welcoMe

Contents SEPTEMBER/OCTOBER 2013

LOCAL 12

First Choice

Protect Future Investments!

FEATURE 14

Expanding Your Wine and Beer Palate

Beer and Wine Always ancient, always new: making beer and wine

HEALTH 41

FAMILY 43

AROUND THE HOUSE

From Swill to Beer in 20 Years 53

Avoiding Poverty Using reverse mortgages

Sippin’ the Season

DESTINATION

Bonding With Your Baby

SENIORS

Fall for these local craft brews and wine vintages

Keeping Your Grocery Cart Healthy

A Garden for all Seasons Planting for fall and winter color

Relax... At Home Vicki O’Neal helps design for home bars and wine cellars

Look Mom, No Skis! How to enjoy a ski resort without schussing

FLAVOR 28

Scoop Du Jour Restaurant news for Richmond foodies

In Search of Burgers

Erin’s Village Eatery

Calendar of Events

57 10

14 SEPTEMBER/OCTOBER 2013

Preserve and invest for generations to come.

Your Wealth. Your Life.

Our Focus. 3748 Winterfield Road Midlothian, VA 23113 804.378.1624 www.pinnaclegroup.net

www.richmondnavigator.com

AN INDEPENDENT WEALTH MANAGEMENT FIRM

Securities offered through Raymond James Financial Services, Inc. Member FINRA/SIPC

L O C A L

Learn from History to

FirstChoice

Protect Future

Investments!

November Ballot to Include Bond Referendums and Meals Tax Question By Don J. Kappel

By G. Carl Mahler, Jr.

ovember’s Election

Day

ballot in Chesterfield County

t is said that retail investors have an insatiable appetite for risk in bull markets

will feature three referendum

and absolutely none in bear

questions – two bond issues

markets. That is why many re-

and one meals tax – that voters

tail investors are doomed to

will want to give special con-

fail. It is no great secret that

sideration.

markets move in cycles. The

The referendums in ques-

problem is that no one knows

tion will increase meals tax up

how to time them or how long

to 2 percent to raise $304 mil-

they last in each phase. By the

lion in bonds to renovate or replace older educational facilities in the

end of April, global markets

county, including: Beulah, Enon, Matoaca, Ettrick, Harrowgate, Reams

were near cyclical highs. The S&P 500 had rallied more than 135 per-

and Crestwood elementary schools; Manchester and Providence mid-

cent to a record high, after hitting a 16-year low in March 2009. How about that for a rollercoaster ride?

“

The revenue generated from the meals tax would be restricted to paying for

By watching investors’ money flows, it was easy to see massive movement out of stocks and into bonds after 2008 – a flight to perceived safety. You might recall that from distant memory because it

the capital improvements included in the

was the second worst stock market in history. So, the natural investor

referendum and would not be used for ongoing

response was to flee. Since that bottom, stocks have more than dou-

operational day-to-day operational costs, such as salaries”

bled, yet investors have been slow developing a renewed appetite for stocks. Another known fact is that investors have short memories. After markets recovered from 2009 to 2012, the media started reluctantly

dle schools; and Monacan High. The average age of the elementary

leaking that information, and investors saw the strong returns being

schools that need work is 62 years, while the average age of the mid-

made on stocks and forgot what happened to them in 2008. They

dle schools is 47. The school package also includes one new elemen-

want back in the game.

tary school that is needed to alleviate crowding at Watkins and Bettie Weaver elementary schools.

Returns on the S&P 500 stocks for 2012 and year-to-date have been impressive. Guess where the money has flowed from retail inves-

The referendum also seeks voter authority to issue $49 million

tors? Fear and greed dictate their movement, which can be an elixir

in bonds to replace the county’s 911 emergency communications

for failure. Given the volatility of markets over the last 10 years, it’s all

system, which is vital to maintain a safe community and aid first re-

about focusing on the most important elements of investing today

sponders in the police, fire and sheriff departments. The technology

that will determine success or failure. n

behind the current system is nearly 20 years old, and by 2017, the manufacturer will no longer produce replacement parts or offer tech-

Your Wealth. Your Life. Our Focus. 3748 Winterfield Road, Midlothian, VA 23113 (804) 378-1624 | www.pinnaclegroup.net

nical support. The revenue generated from the meals tax would be restricted to paying for the capital improvements included in the referendum and would not be used for ongoing day-to-day operational costs, such as salaries. n

Guarantees are based on the paying ability of the issuer. The information contained in this report does not purport to be a complete description of the securities, markets, or developments referred to in this material. Any information is not a complete summary or statement of all available data necessary for making an investment decision and does not constitute a recommendation. Prior to making an investment decision, please consult with your financial advisor about your individual situation.

First Choice is a bi-monthly information column

G. Carl Mahler, Jr.is a CFP® from The Pinnacle Group - an Independent Wealth Management Firm, located at

provided for the citizens of Chesterfield County.

3748 Winterfield Road in Midlothian. The company’s website is www.pinnaclegroup.net. Any opinions are those of G. Carl Mahler, Jr. and not necessarily those of RJFS or Raymond James.

SEPTEMBER/OCTOBER 2013

PRESIDENT/PUBLISHER William J. Davis, Jr. VICE-PRESIDENT/PUBLISHER Cheryl T. Davis Assistant Publisher John Corbett MANAGING EDITOR Alaina Rauth CREATIVE DIRECTOR Trey Tyler ADVERTISING CONSULTANTS Jared Davis Ann Small DISTRIBUTION MANAGER Justin Warner PHOTOGRAPHERS Tim Hill Robert Thomas Zach Wingold CONTRIBUTORS Erin Pittman Jennifer Saunders Tammie Wersinger Tammy Brackett Jody Rathgeb Kellie Murphie Don Kappel Christine Stoddard 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@advertisingconceptsinc.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

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

With so many restaurants around, how does one decide where the best place to enjoy a burger is? We’ve taken the liberty to ease your mind by bringing you Chesterfield’s best spots to grab a burger. See the story on page 31. Pictured is Belle Vie’s Truffle Burger, photo by Tim Hill.

www.richmondnavigator.com

Expanding Your Wine and Beer Palate

By Kellie Murphy

n recent years, both the wine and craft beer industries have exploded nationally and regionally. With more than 200 wineries and about 40 craft breweries in Virginia alone, there has never been a better time to learn about two of America’s favorite alcoholic options. Not only has October been designated Virginia Wine Month, the state has also been named one

of the top seven beer destinations in North America by the Travel Channel. So, whether you are more interested in aroma and bouquet or hops and lagers, here are a few ways to help you expand your knowledge base and your palate.

Visit a winery or brewery or take an extensive tour. Start at the beginning by learning about how wine and beer are produced.

Attend a Wine or Beer Festival. While less serious than a tour, festivals still offer at-

At a winery, learn about barrel aging and fermentation, as well as how grape

tendees the opportunity to discuss wine or beer with the

varieties are grown and harvested. At a brewery, learn about the history of beer,

experts, while enjoying good food and live music.

the difference between ales and lagers and the brewing process. Tastings are

The annual South African Food & Wine Festival, held

often the highlight of the tour. Breweries – such as Hardywood Park Brewery,

Sept. 14-15 at the Grayhaven Winery (pictured below), will

Center of The Universe Brewing Company (COTU) and Midnight Brewery – offer

combine wine, unique cuisine, music and the culture of

scheduled tasting hours and rooms with featured brews. Even if you visit during South Africa. The Blacksburg Brew Do, held Sept. 14 in non-tasting hours, customers can still learn about the products. “Our servers

Blacksburg, will feature craft beer from local, mid-Atlantic

will run patrons through a flight of our beers, describing important attributes

and national craft and micro-breweries.

of each,’’ says COTU co-owner Chris Ray. “This allows the customer to try several

More events include: the Lynchburg Wine & Beer

beers without having to purchase them in pints.” Customers most frequently

Festival, Sept. 21; the Blackstone Wine Festival, Oct. 12; the

want to know which beer is the lightest. “But, to truly get a feel of craft beer, the

Fredericksburg Area Wine Festival, Oct. 12-13; the Carytown

styles and the flavors that come with it, you need to throw out all preconceived

Food and Wine Festival, Oct. 6; and Powhatan’s Festival of

notions of beer color having anything to do with the flavor,” Ray adds.

the Grape, Oct. 19.

You can amp up your learning experience by booking a tour that takes you to multiple wineries and breweries. A popular wine excursion is the Monticello Wine Trail Tour. The tour features more than 20 wineries to choose from and over half the vineyard acres in Virginia. For more information, visit www.virginiawine.org. The Brew Ridge Trail is a self-guided tour of more than half a dozen breweries in Nelson and Albemarle counties. For a guided tour, contact the Nelson County Visitors Bureau at info@nelsoncounty.org. Local Suds, an organization connecting breweries and beer lovers, offers fun, themed craft-brew tours. “Our tours cater to Robbie Lopez

those who are beer curious," says Andrew LaBonte, director of sales and marketing for Local Suds. For more information, visit www.localsuds.com. 14

SEPTEMBER/OCTOBER 2013

F E AT U R E F A M I LY

Local Suds, an organization connecting breweries and beer lovers, offers fun, themed craft-brew tours. Past tours have included the Brew & Burlesque Tour and the Brew & Tacky Lights Tour.

Visit a Specialty Shop, Wine Bar or Taphouse.

Read a Book.

Focused on tasting and advice on food pairings, owners of spe-

Food and wine writer Matt Kramer's “About Making Sense of

cialty shops – such as Once Upon a Vine, Barrel Thief, Corks & Kegs,

Wine” delves into topics such as wine storage, food pairings and

Total Wine & More and Private Stock – love to teach about wine and

wine service. “The Oxford Companion to Wine,” by Jancis Robinson,

beer. You can also learn about specific wines at places, like Secco

provides a deeper understanding of the historical, cultural and

Wine Bar, Wine Loft and Eurasia Café & Wine Bar. Sedona Taphouse

geographic context of wine. “The Wine Bible,” by Karen MacNeil, is

and Commercial Taphouse are also local venues to try new ales and

recommended for both newbies and wine professionals, while more

lagers.

professional or experienced wine enthusiasts may want to try “World

Take a Class. Total Wine & More at Robious Hall Shopping Center holds month-

Atlas of Wine” by Hugh Johnson. “Tasting Beer: An Insider’s Guide to the World’s Greatest Drink,”

ly classes to educate customers about wine and beer. In September

by Randy Mosher, features chapters on beer storage, food pairings

and October, students will learn about Napa Valley wines, Bordeaux

and classic beer. The author also includes historical and regional

wines and Old World versus New World beer-styles. For more infor-

information, as well as beer recommendations. Garrett Oliver’s “The

mation, visit www.totalwine.com.

Oxford Companion to Beer” is illustrated with more than 140 images

University of Richmond’s Culinary Arts Program offers tours and

and includes definitions of terms, such as "dry hopping" and "cask

classes in wine and beer food-pairings. Past offerings have included

conditioning." Another of Oliver’s books, “The Brewmaster’s Table:

Wine and Dine classes, Around the World With Six Grapes and Blue

Discovering the Pleasures of Real Beer with Real Food,” conducts an

Ridge Craft Beer Excursion. For more information, visit www.spcs.

insider's tour of the wide range of flavors and distinct styles of beer

richmond.edu/noncredit-online/culinary/index.html.

from around the world. Accompanied by beautiful photographs, this book also focuses heavily on finding the perfect food pairings.

Sign up for a Wine or Craft Beer Dinner. Local restaurants often host wine or craft beer dinners to spotlight local wineries and breweries. Each course is paired with a

So whether you're new to the subject or more experienced, go ahead and take a tour, attend a festival or dinner, take a class or read a book. Learn as much, or as little, as you like about wine and beer. n

different wine or beer, allowing patrons to try something new while learning about food and wine-and-beer combinations.

www.richmondnavigator.com

Farm To Glass Do You Know Where Your Wine Comes From? By Hunter Boxley of Vino Market

he source of what we eat is such an important issue for many of us these days. We spend early mornings at

farmers markets getting our groceries from the people who grow them. We spend extra money for “organic” food. All of the extra time and money spent is well worth it. Our families deserve the healthiest and best food. Why, then, do so many of us not consider these factors when choosing wine? The term “factory farming” has an equivalent in the wine world. Many mass-market wines are made in oil refinery-sized factories. These farms (vineyards) mass produce grapes. That’s not how great wine is made. Hands-on farmers use less pesticides and chemicals whether growing greens or grapes. Hands-on farmers make healthier grapes, and healthier grapes make better wine. This is where trusting your local wine shop comes in. You trust the person growing your produce at farmers markets, so trust your local wine merchant. We’ve been there and walked the vineyards. We’ve met the people growing the grapes. Let us earn your trust. We want to sell you great wine at a great price. Your new favorite wine could be one you’ve never heard of before. n

SEPTEMBER/OCTOBER 2013

BEER T

rend-watchers may have noticed the current

popularity of fermented foods, with dishes such as kimchi and uttapams gaining promi-

1. MALT IT Malt the barley. This means steeping it in water until it begins to sprout, then drying it.

nence on menus, and home cooks making their own sauerkraut and Sriracha sauce. Yet, the basics in fermentation have been with us all along in our beverages, namely beer and wine. Add a few microorganisms

2. MASH IT Convert the barley to sugars by mashing it, immersing the grain in waters at controlled temperatures to convert starches to sugars.

to juice or grain and water, and voila! Well, there’s a bit more to the process, but let me tell you how it’s done.

Beer requires just four ingredients – malted grain (usually barley), water, hops and yeast. The process is simple and can be done on a small scale in

3. BOIL IT Bring the water and malted barley to a boil. Add hops – green flowers that grow on vines – to balance the sugars of the malt with a degree of bitterness, giving beer its particular flavor. Add yeast, which converts the fermentable sugars into alcohol.

your kitchen or commercially. Here is the process according to Charlie Papazian, the “guru” of home brewing. There are few differences between doing this at home or in a brewery. Home brewers can skip malting by buying malt extract, and

4. LEAVE IT Allow the mixture to ferment until the yeast exhausts most of its sugar supply (about five to 14 days).

large breweries will pasteurize the product and sometimes artificially carbonate it. “The brewer is doing the same thing, but in larger quantities. [Homebrewers] can do the same thing they do,” says Bob Henderson, who with his wife Jeanne, has owned and ran The Weekend Brewer in Chester for

5. ENJOY IT Clarify the beer and allow it to continue fermenting. Package in bottles, cans or barrels.

25 years. The shop provides equipment and ingredients for those who make beer and wine at home.

SEPTEMBER/OCTOBER 2013

WINE

F E AT U R E

Always Ancient, Always New: Making Beer and Wine By Jody Rathgeb Making wine is another fermentation process, using sugars from the juice of grapes. Several online sources were used for this simplified explanation.

3. AGE IT Siphon off sediments into a secondary fermentation vessel. Age the wine, developing aromas and flavors.

Henderson notes that making wine in the home is easier than the job of wineries. Buying juice from a shop, such as his, erases some of the first steps. Also, growing your own grapes involves the risks of weather and trying to pick the fruit at the peak time. â&#x20AC;&#x153;A home wine maker can make extraordinary wine,â&#x20AC;? he says.

1. CRUSH IT Crush and de-stem the grapes. For white wine, press the must (juice, skins and seeds) to extract juice only. Red wines will ferment in contact with their skins, so the must will be inoculated with cultured yeast and included in the next step.

4. ENJOY IT Clarify, either through racking (allowing sediments to settle and transferring the wine), filtration or the addition of an agent, such as egg white or gelatin to carry sediments to the bottom of the barrel. Bottle the wine and leave it upright for several days, then store bottles on their sides in controlled temperatures for six months (white) to a year (red). Sample the wine and, if it does not taste ready, allow more aging. n

2. FERMENT IT Add sugar, acid, nutrients and yeast to the liquid and ferment for three to 10 days in a primary fermentation vessel at an even temperature. This will take several weeks.

www.richmondnavigator.com

F L AV O R

Sippin' the Season Fall for These Local Craft Brews and Wine Vintages BEER Main Street Virginia Ale

Ümlaut Böktoberfest

Rich toasted and bready flavors imparted by Munich malts are balanced with sharp but balanced bitterness imparted by imported German hops.

This twisted version of a classic German Oktoberfest is a strong lager that boasts a malty, earthly sweetness, with a subtle touch of smoked malts, along with herbal and floral notes.

Center of the Universe

Hardywood Virginia Blackberry

Strangeway’s Brewing

Lickinghole Creek Craft Brewery

This saison matches premium Belgian pilsner malts and two types of rye with American grown hops and pure Belgian saison yeast for an undeviating bitterness and balanced beer.

Debuting around the end of November, Harvest Ration is a sweet cider fortified with brandy made from bittersweet apples.

Grayhaven Winery

Short Pump Saison Farmhouse Ale

This rich, flavorful malty beer is brewed on a base of Vienna malt with generous helpings of Munich and Caramel varieties for flavors of warm toast and honey.

Blue Bee Cider

Pinotage

Belgian-style white ale brewed with a touch of rye and fresh, Agriberry blackberries for an assertive fruit character.

Legend Brewing

Harvest Ration

WINE

Hardywood Park Craft Brewery

Legend Oktoberfest

CIDER

A cross between Pinot Noir and Cinsault varieties, this Pinotage vintage is a spicy, peppery, medium-bodied red wine with an earthy chocolate base and luscious dark cherry notes.

2011 Gewürztraminer James River Cellars

With approximately .5% residual sugar, this vintage offers tropical fruit flavors and spice with 12.5% alcohol volume.

623

Midnight Brewery

Named after Ashland Road 623, this fall brew is a blend of Midnight’s brown ale and oatmeal chocolate stout.

Citra Ass Down

Extra Billy’s Smokehouse & Brewery

Brewed exclusively with Citra hops, this American IPA has a tropical aroma and taste with a perfect balance between bitter and sweet. SEPTEMBER/OCTOBER 2013

www.richmondnavigator.com

FROM SWILL TO BEER

IN 20 YEARS

By Jody Rathgeb

he worst beer I ever drank led to 20 years of won-

Equipment makes a difference.

derful zymurgy. For you non-brewers, that’s a

You don’t have to buy the most expensive stuff, but good quality is

branch of chemistry concerned with fermentation.

a must, and maintaining it properly is a must. Keep things clean.

Tom, my husband, is the brewer, not me. I started it by buying a

homebrew kit from a catalog in 1993, then he got to work, and we were soon tasting bottles of … well, the description is unprintable.

Clean. Sanitize…always.

Watch it.

It was terrible. But, Tom (pictured below) had fun, so he tried again. This time,

Beer doesn’t brew itself, and

he got advice from a homebrew shop. Over the years, the beers

careful monitoring will help

kept getting better, right up to today’s first tasting of an amber ale

you avoid problems. The only

that, in my opinion, is perfectly balanced between hops and malt.

boil-over we ever had was

For anyone considering brewing, here are the lessons from two

when Tom left distracted me in

decades of boiling, bottling and imbibing.

charge.

Go to a homebrew supply store.

Finally, keep a log.

Ask questions. These people know a lot, and they’ll give you reci-

You’ll learn what went right,

pes, advice and encouragement.

what went wrong and where

Read Charlie Papazian.

you’ll want to change. n

He wrote our 1991 edition of The New Complete Joy of Home Brewing and a lot of other books on the subject. He’s the guru.

Real People | Real Banking | Real Simple

BOM_Mtgad_CL_3.5625x4.8125_4C.indd 1

7/5/13 2:44 PM

SEPTEMBER/OCTOBER 2013

September/October Wine & Beer

Events South African Food & Wine Festival September 14-15

Grayhaven Winery

Robbie Lopez

www.southafricanfoodfest.com

Festival of Grapes & Hops September 28

Petersburg Farmer’s Market www.festivalofgrapesandhops.com

Virginia Hops and Harvest Festival October 5

Pocahontas State Park www.pocahontaslive.com

Carytown Food & Wine Festival October 6

Cary Street, Carytown www.carytownrva.com Louisa Wine Festival October 12

Walton Park in Mineral www.louisawinefestival.com

Powhatan’s Festival of the Grape October 19

Powhatan’s Historical Courthouse Square www.powhatanwinefestival.com

45th Annual Richmond Oktoberfest October 18-19

Richmond Raceway Complex www.richmondoktoberfestinc.com

7th Annual Central Virginia Wine Expo February 18-23, 2014

Greater Richmond Convention Center www.virginiawineexpo.com www.richmondnavigator.com

Look Mom, No Skis! How to enjoy a ski resort without schussing By Jody Rathgeb

aybe you’re just not the athletic type. Or, maybe you believe that ice belongs in drinks, not below our knees. Either way, you’ve managed to avoid such things as skiing or snowboarding, and you’ve never visited a ski resort. So, when your partner or your crowd suggests a weekend on the slopes, you’re the one who holds back. It’s time to stop being so abominable! Many of today’s ski resorts offer plenty of activities for those averse to strapping boards to their feet. You don’t need to be physically coordinated to slide down a mountain on an inner tube or take a sleigh ride. And, if it’s the chill in the air that’s holding you back, there are wonderful spas, indoor-water features and game rooms to enjoy. Here are some ideas for enjoying a ski resort even if you’re a dedicated non-skier.

Massanutten Resort i

Wintergreen Resort i

McGaheysville, Va.

Route 664, Wintergreen, Va.

www.massresort.com, 540-289-9441

www.wintergreenresort.com, 434-325-8148

Go for: Massanutten’s large indoor waterpark keeps the tempera-

Go for: The Plunge, Virginia’s largest snow tubing park, offers a

ture at 84 degrees, while visitors surf at The Pipeline and enjoy body

hill longer than three football fields and a conveyor lift to get you

slides, tube slides, waterfalls, a hot tub and a rapids course.

back up the mountain. As they say, anyone can slide.

Also try: Massanutten offers a wide range of classes in arts and

Also try: The Spa at Wintergreen offers a wide array of services,

crafts, fitness and cooking. When you’re ready to brave the outdoors,

including massages, facials and body wraps. Other non-ski activi-

there are snow tubing and ice skating. The resort even has Thursday

ties: include a winter zip line; ice skating; and an aquatics and fitness

night bingo, with the McGaheysville-Massanutten Lions Club.

center, with an indoor pool.

SEPTEMBER/OCTOBER 2013

FA M I LY

The Homestead g Hot springs, Va. www.thehomestead.com, 540-839-1766

Go for: Water therapy in natural mineral waters has been a part of the Homestead experience since Thomas Jefferson’s day. Soak in the Jefferson Pools, swim in the indoor pool that is also fed by naturally warm waters, or try the new Aquavana thermal suite, with experiential rains, crisp cool vapors or steam therapies.

Also try: For those who want to be outdoors, there are ice skating, tubing and snowmobile tours. Indoor activities include a history tour, a movie theater and the Players Pub for games such as darts, foosball and billiards.

f Snowshoe Mountain Ski Resort Snowshoe, W.Va. www.snowshoemtn.com, 1-877-441-4386

Go for: On snowmobile tours with professional guides, you can zip past your skiing friends on the basin trails or tour the backcountry area. For something really different, try a Snowcat tour (imagine a big Caterpillar tractor outfitted for snow and visitor comfort) and learn about the resort’s snow-making system.

Also try: Snowshoe also has guided horseback rides, a tube park, zip line and an indoor-outdoor pool.

Wisp Resort McHenry, Md. www.wispresort.com, 301-387-4000

Go for: The Mountain Coaster at Wisp combines the best of an Alpine slide and a roller coaster, and it’s open year-round. Two-rider coaster carts take you around the resort. Or stay on your own two feet and rent snowshoes for a winter walk.

Also try: Tubing, skating, snowmobile tours and a zip line canopy tour are all available, and if you’re the indoor type, there’s the Sewickley Spa – a fitness center and an indoor pool and hot tub. n

Canaan Valley Resort State Park g Davis, W.Va. www.canaanresort.com, 1-800-622-4121

Go for: Enjoy an old-fashioned sleigh ride at Canaan Valley when there is natural snow available. Sleighs carry five to eight people for a way to enjoy winter while staying snuggly-warm. Geocaching is another unique activity here. The adventure game for GPS users is offered year-round.

Also try: Airboarding is a high-tech version of winter sledding, with inflatable “boards” that allow twists and turns. Other non-ski activities include tubing, skating and snowshoeing, and an indoor heated pool and sauna is available. www.richmondnavigator.com

BUSINESS

WAT C H

Extra Billy’s Smokehouse & Brewery Chesterfield’s Only Brewpub by Tammie Wersinger

FResh • FaMilY • Fun 2012

Visit any of our locations for the best Mexican food in richMond: aiRPORT

Mechanicsville

[NEW BAR & PATIO] 5213 Williamsburg Rd. (804) 226-2388 TUESDAY FAMILY NIGHT

[PATIO] 7162 Mechanicsville Tpk. (804) 559-8126 Banquet & Meeting Rooms Available MONDAY FAMILY NIGHT

FOResT hill

[PATIO] 7001 Forest Hill Ave. (804) 320-1069 TUESDAY FAMILY NIGHT

shORT PuMP

[PATIO] 11621 W. Broad St. The Promenade Shops Across from Short Pump Town Center (804) 360-9446

innsBROOK

[PATIO] 4040 G Cox Rd. The Shoppes at Innsbrook (804) 290-0400 THURSDAY FAMILY NIGHT

wOOdlaKe

[PATIO] 12031 Southshore Pointe Dr. (804) 763-5640 Banquet & Meeting Rooms Available TUESDAY FAMILY NIGHT

FRedeRicKsBuRg

9825 Jefferson Davis Hwy. (540) 898-6046

visiT OuR weBsiTe FOR sPecials and discOunTs

here are two things that are never rushed at Extra Billy’s Smokehouse & Brewery – the barbecuing and brewing. Not only do they take the time to slowly smoke meats, they brew

hand-crafted beers. The restaurant and micro brewery – located at 1110 Alverser Drive in Midlothian, just west of Chesterfield Towne Center, between Carmike Theater and Southern States – is owned and operated by Judy Harr and her children, Bob, Lisa and Jason Harr. As the only brewpub in Chesterfield, Extra Billy’s has become a popular location for beer enthusiasts who appreciate their in-demand, hand-crafted beers, plus delicious food – all under one roof. Extra Billy’s brewer, Brandon Tolbert, combines the best ingredients (barley, hops and yeast) at exact temperatures to brew a variety of unfiltered beers. There are five house beers on tap, as well as seven beers from local or regional guest brewers. Extra Billy’s beers can also be enjoyed at home. The efficient flowcontrol faucets ensure that 32- and 64-ounce growlers receive a quality fill every time. With a seven-barrel system, there is only a limited amount of beer to be distributed. However, Extra Billy’s beer has been available at Mekong, Ellwood Thompsons, Capital Ale House, Savory Grain and Whole Foods. “There is something for everyone – from light to dark and from bitter to sweet,” Judy says. “And, it’s all served fresh in an inviting pub atmosphere to drink here or take with you.”

Proud sPonsor of the

For more information on Extra Billy’s brews or food, go to www.extrabillys.com or call (804) 379-8727. n

SEPTEMBER/OCTOBER 2013

Check out the upcoming November/December issue for Chesterfield’s best international restaurants and dishes such as Belle Vie’s pot of mussels pot and frites. Photo by Tim Hill.

Extra Billy’s Smokehouse and Brewery Chesterfield’s only brewpub serves genuine, 100% hickory smoked barbecue and exceptional handcrafted beer. Host a party with ease by using their private room or catering services. 1110 Alverser Drive (804) 379-8727 www.extrabillys.com

Belle Vie Chef Xavier is serving up Belgian cuisine is an upscale atmosphere. Enjoy “Never Ending Mussels” and frites on Wednesday nights for only $17.95. Or stop by on Thursdays for “Ribeye is for Lovers” night. 1244 Alverser Plaza (804) 379-3338 www.bellevieva.com

Sedona Taphouse Offering over 500 beers from over 40 countries, Sedona Taphouse has the largest craft beer selection in the state. Enjoy a brew with live music offered free three times a week. 15732 WC Main Street (804) 379-0037 www.sedonataphouse.com

www.richmondnavigator.com

Plaza Azteca This Richmond favorite is a mustvisit! Try their Molcajete Azteca–a hot stone filled with ribeye steak, chicken, shrimp, poblano peppers, onions, chunks of pineapple, and honey pasilla sauce. Pair it with a Texas margarita and tableside guacamole for the full experience! 15600 WC Main Street (804) 897-1124 www.plazaazteca.com

The Hard Shell One of Downtown’s finest seafood restaurants has rejuvenated the Chesterfield restaurant scene. Savor creatively prepared dishes for dinner or Sunday brunch. 11400 W. Huguenot Road at the Shoppes at Belgrade (804) 464-1476 www.thehardshell.com

Siam Paragon Traditional Thai favorites are served up in a casual, trendy atmosphere. Or enjoy authentic dishes in the comforts of your own home with their delivery service. 13120 Midlothian Tnpk. (804) 379-9895 www.siamparagonva.com

F L AV O R

By Tammy Brackett

CRAB LOUIE’S SEAFOOD TAVERN Crab Louie’s Seafood Tavern (pictured above) – a Midlothian in-

tion. It features home-style, French country décor and familiar menu

stitution for a quarter of a century – has been sold by original owner,

offerings, with an innovative and upscale twist. The Egg and I is open

Bruce Wilson, to Brian and Marie Steele. While the restaurant changed

from 6 a.m. to 2 p.m. Monday through Friday and from 7 a.m. to 2:30

hands in June, the Steeles don’t want to radically alter anything about

p.m. Saturday and Sunday. “We feature 41 different egg dishes. One

the restaurant. “Bruce created, developed and nurtured Crab Louie’s

of our most popular dishes is our outstanding Crab Cake Benedict,’’

for 25 years. It’s our mission to carry on Bruce’s wonderful menu and

says Christman, who added that the menu also features egg-white

keep our loyal customers happy,” says Brian Steele. “Eventually, we

dishes and non-egg options, like steel cut oatmeal, yogurt and fresh

might add a few new varieties of fish, like Hawaiian Red Snapper, and

fruit parfaits. “We’re also really proud of our homemade soups, salads

perhaps a few different side dishes, like micro greens or bok choy,

and handcrafted sandwiches.” A free, private meeting room, with free

sautéed with candied pecans. But, even those additions will be made

internet and a flat-screen TV, is available Monday through Thursday,

very gradually, with absolutely no disruption of our current menu.”

and the restaurant is offering a 10 percent discount to seniors, 60 and

Experience a Midlothian tradition at Crab Louie’s Seafood Tavern,

older, and a 10 percent discount for active and retired military per-

located at 1352 Sycamore Square. For details, visit www.crablouies.

sonnel. The Egg and I has also partnered with FeedMore and will host

com or call (804) 275-2722.

food drives and encourage volunteerism among its staff. “We are very

MIDLO’S BITE Midlo’s Bite is open at King Pin Lanes in Midlothian, serving lunch and dinner daily and offering a late night bar menu on weekends. “We have a full service bar at Midlo’s Bite and a separate entrance from King Pin Lanes,” says Chef Chris Labelle. Midlo’s Bite serves sandwiches and burgers and has gluten-free and vegetarian options. A

passionate about hospitality,” says Christman. “Our tag line ‘serving our friends daily’ captures our dedication for making our customers our friends.” For more information on the restaurant, visit www.theeggandi.com or call (804) 590-2582.

POLLO CAMPERO More than four decades after opening their first Pollo Campero in

special adult dessert menu features a brownie sundae with a topping

Guatemala, the Gutierrez family is bringing its franchise to the Rich-

of two liquors.

mond area. The newest restaurant – which is among 300 franchises

Sunday brunch at Midlo’s Bite features three-egg omelets served

worldwide, including 50 in the United States – will open in December

on a waffle made of hash browns. Get bowled over at Midlo’s Bite in

in the Buford Shopping Center at 7826 Midlothian Turnpike. Along

King Pin Lanes at 200 North Otterdale Road, Midlothian, Va. Call 378-

with a new location, Pollo Campero will introduce a new coleslaw

7838 or visit www.facebook.com/midlos.

and rice recipe to add to its famous fried and grilled chicken. “Pollo Campero prides itself on warm, delicious Latin food with modern

THE EGG AND I Francis Christman has teamed up with his wife, Susan, and son, John, to open The Egg and I at 6121 Harbourside Centre Loop in Midlothian. The local restaurant, which opened in August, is part of a franchise that was founded in 1987 in Fort Collins, Colo., and has enjoyed steady growth in the breakfast and lunch market across the na28

twists,’’ says spokesperson Gabriela Tangassi. “Our sides are prepared in house, and we also have golden, crispy yucca fries and refreshing Latin drinks.” Get a taste of Latin specialties, fun beverages and hospitality at the new Pollo Campero, which will celebrate its grand opening with special deals and dishes for customers. For details, visit www.pollocampero.com. n

SEPTEMBER/OCTOBER 2013

Ev er y

JO IN

Tu U es S da yN igh t

Tuesday’s

PRIME RIB NIGHT 3 Course Dinner

Choice of Salad Slow Roasted 12 oz. Prime Rib whipped potatoes, au jus and horseradish aioli

Choice of Dessert

only

$29.95

www.TheHardShell.com

DOWNTOWN 1411 E. Cary Street, in Historic Shockoe Slip • 804-643-2333 MIDLOTHIAN 11400 W. Huguenot Road, in The Shoppes at Bellgrade • 804-464-1476

SEPTEMBER/OCTOBER 2013

BURGERS

Tim Hill

IN SEARCH OF

Truffle Burger Belle Vie Fresh ground beef mixed with a truffle preparation, served on a pretzel bun with homemade French fries and truffle mayonnaise. For a luxurious touch, add a slice of pan-seared Foie Gras. www.bellevieva.com 1244 Alverser Plaza | (804) 379-3338

One-Eyed Bacon Cheese Burger Creekside Grill

Tim Hill

A juicy, hand-pattied premium burger cooked medium to perfection, topped with cheddar cheese, a fried egg, bacon, fresh lettuce, tomato and onion, served on a toasted bun. 1795 South Creek One | (804) 379-6569

www.richmondnavigator.com

F L AV O R

Zach Wingold

Robert Thomas

1. Boathouse Bacon Cheese Burger The Boathouse at Sunday Park An eight-ounce patty of 100% Angus beef, topped with sharp cheddar cheese, lettuce, tomato and onion with smoked Edwards & Sonâ&#x20AC;&#x2122;s bacon, served on a brioche bun with house-cut french fries and a spicy aioli. www.boathouserichmond.com 4602 Millridge Parkway | (804) 744-2545

Grilled eight-ounce beef burger served with mixed greens, tomatoes and red onions, served on a toasted challah roll with basil mustard. www.mosaicedibles.com 6229 River Road | (804) 288-7482

3. Mastiff Burger Winstonâ&#x20AC;&#x2122;s Backyard Grill

Tim Hill

2. Smoked Gouda Pimento Angus Burger MOSAIC Restaurant & Catering

Two hand-formed third-pound beef patties are topped with a grilled all beef hot dog, American cheese, homemade Texas chili, grilled onions, jalapenos and mustard. www.winstonsbackyardgrill.com 9545 Amberdale Drive | (804) 419-4119

A half pound of beef ground in-house is topped with feta cheese and grilled onions, served with fresh-cut fries. www.brickhousediner.com 13520 Midlothian Tnpk. | (804) 794-8798

Robert Thomas

4. Greek Burger Brickhouse Diner

SEPTEMBER/OCTOBER 2013

www.richmondnavigator.com

F L AV O R F L AV O R

Erin’s Village Eatery By Erin Pittman, photos by Tim Hill

“S

ophistication meets country charm.” “Relaxing and away from it all.” “Well worth visiting.” These are just a few of the reviews for Erin’s Village Eatery on TripAdvi-

sor.com, where it ranks as the number one restaurant in Powhatan.

Located in the heart of Historic Courthouse Village, Erin’s is well known for its fresh fare,

welcoming atmosphere and superior customer service. “We provide the entire dining package, including exceptional service, atmosphere and an incredible meal you won’t soon forget and will long to return for,” says General Manager Suzanne Cline. Erin’s offers a cozy, comfortable atmosphere in the al fresco patio, as well as three unique dining rooms – the red dining room, with its charming tavern table, the yellow dining room, featuring a casual feel and the brown dining room, offering sophistication. The restaurant staff truly aims to please and delivers attentive service to their customers, creating a relaxing dining experience suitable for any group or occasion, including private parties.

Erin’s extensive menu offers something for every taste and every age – from the fancier shrimp and grits to the sandwiches on the “Just for Pups” kids menu. The culinary team takes pride in the quality and freshness of their fare, creating menu items from scratch each morning. The menu features a variety of fresh green salads, sandwiches, soups and burgers, as well as heavier entrees like seafood, tenderloin and prime rib. Combine your entree with a glass of wine from a local vineyard or a tasty craft beer, a light breeze on the patio and upbeat, live music, and you’ve got the perfect evening. Erin’s delectable southern desserts are perfect for rounding out your evening and are often talked about among customers. The homemade peach cobbler is a true crowd pleaser. Erin’s Village Eatery offers specials each night of the week with Mondays being “$1 Burger Night,” where diners are encouraged to build their own burger. Other nights of the week fea-

ture discounts on beer and wine and special dining deals. Though a bit off of the beaten path, diners will tell you that Erin’s offers something special. “We’re a destination restaurant,” said Cline. “It’s well worth the drive to Erin’s Village Eatery for an experience you won’t forget.” To learn more about dining at Erin’s or about their party platters and corporate box lunches, visit their restaurant at 3844 Old Buckingham Road, online at www.erinsvillageeatery.com or call (804) 598-5999. n 34

SEPTEMBER/OCTOBER 2013

A Taste of the Menu 1. Cranberry Sunflower Salad Garden salad topped with fresh cucumbers, carrots, tomatoes, onion, goat cheese crumbles, sunflower seeds and cranberries, served with a cranberry vinaigrette.

2. Prime Rib 12-ounce USDA Select Angus beef cooked to perfection and served with red skin mashed potatoes and a side.

3. Sweet P & Stew Braudrack stew served with sweet potato biscuits and country ham.

4. Croissant Bread Pudding Fresh home-made croissant bread pudding prepared with rich custard and a caramel sauce.

5. Twisted Lime-aid Fresh made-from-scratch lime-aid mixed with sparkling pinot grigio.

6. Wild Caught Atlantic Catfish Fresh catfish served with herb butter and grilled summer vegetables.

5&6

www.richmondnavigator.com

SEPTEMBER/OCTOBER 2013

Events:

September/October

2013 September

September

19–22

The Richmond Symphony at Pocahontas Premieres

The Color Run Richmond Raceway Complex

Disney on Ice Presents Let’s Celebrate!

Pocahontas State Park

www.thecolorrun.com

Richmond Coliseum www.ticketmaster.com

September

Richmond Rox Endurance Triathlon

Walk Now for Autism Speaks

Rocketts Landing www.richmondmultisports.com

Richmond International Raceway walknowforautismspeaks.com

www.dcr.virginia.gov

OCTOBER

1–6

Studio One Performance Richmond Ballet Studio Theatre www.richmondballet.com

October

1–29

OCTOBER

Garden Explorations for An Evening of Patsy Cline Families Cultural Arts Center of Glen Allen Lewis Ginter Botanical Garden www.lewisginter.org

www.artsglenallen.com

OCTOBER

October

Richmond Home Show

Hungarian State Folk Ensemble

Kugel Ball 2013

12–13 Richmond Raceway Complex www.richmondhomeshow.com

NOVEMBER

1–2

Alice Jepson Theatre www.modlin.richmond.edu

Science Museum of Virginia www.smv.org

November

UkeFest VA

Graze on Grace

Cultural Arts Center of Glen Allen www.artsglenallen.com

Grace between 4th and 7th streets www.grazeRVA.org

Fo r m o r e l o c a l e ve n t s , v i s i t R i c h m o n d N av i g a t o r. c o m www.richmondnavigator.com

SEPTEMBER/OCTOBER 2013

F A M I LY

FREE

12744 Jefferson Davis Hwy. | 804.796.9660 See ad on page 12.

For more savings, print Navideals from RichmondNavigator.com. www.richmondnavigator.com

LIVE ENTERTAINMENT Every Thursday, Friday and Saturday Night

Bowling! Video & Prize Games! Food! Patio! Two Bars!

eClub

6101 Brad McNeer Parkway • Midlothian, VA 23112 804.744.1077 • uptownalleyrichmond.com

SEPTEMBER/OCTOBER 2013

H E A LT H

Keeping Your Grocery Cart Healthy By Caroline Pascual, RN, ACSM-CPT, a Nutrition Team Consultant at Zacharias Ganey Health Institute There is a lot of conflicting information out there these days about what constitutes a “healthy diet.” Many people are confused about what and how to eat. Do I eat three meals or five small meals a day? Should I limit fat or carbs? Do I need to go “paleo” and forgo all grains? The number of diets and eating plans is endless, and the information each one provides often conflicts with the others.

dd to that the food marketing on every package, box and bag in every store, and it’s enough to make you crazy. Packages tout low fat, low carb, no cholesterol, trans-fat

free and any number of other health claims to entice us to buy their products. Our hope is that these products will help us lose weight, be healthy or feel better. No wonder we’re all confused. So, how should we eat? It’s actually quite simple. Eat real food. What’s real food? I’ll get to that in a minute, but first, here’s a list of clues that the food you’re eating may be more of a “food-like product” than real food.

* *

It has an expiration date that’s not in the current year. It has more than five to six ingredients listed on the label. (There are a few exceptions here. But, generally speaking,

the less ingredients, the better).

* * * *

You need a chemistry degree to read the ingredients label. It says "hydrogenated," "partially hydrogenated" or "fully hydrogenated" anywhere in the ingredients (even if

No. There are healthful products there, as well. Salsa, canned tuna, canned or dried beans, dried whole grains and whole-wheat pasta can all be found on the center aisles. Many grocery stores have bulk bins, filled with natural foods, such as steel-cut oats and whole raw

the package says trans-fat free).

nuts that can be part of a healthy pantry.

It contains high fructose corn syrup.

Here are a few tips to successfully navigate the center.

You’ve found yourself eating an entire package, box or bag

* *

of the product, even if you only meant to have a little bit of it.

Many people view that list and look at the food currently in their kitchens and say,“What’s left?” Fortunately, there is a lot, and the things that are left are precisely those things that promote health

the refrigeration units. They are the whole, natural and unprocessed foods – fresh produce, meat, poultry, seafood and low-fat dairy. Does that mean we can never venture into the center aisles again? www.richmondnavigator.com

matically put a food on the “no” list. Never go to the store on an empty stomach. You will have less control, and studies have shown that you will

spend more money when shopping hungry.

and wellness and, as a positive consequence, weight loss. Most of these things are found on the perimeter of the grocery store, near

Learn to read labels. Know which food ingredients auto-

Have a list and a plan…and stick to it.

Here’s wishing you a future of happy, healthful shopping! n 41

GIFT CARD

SEPTEMBER/OCTOBER 2013

FA M I LY

Bonding with Your Baby Build a Strong Foundation for Life By Erin Pittman Studies have shown that bonding with a child early in life is essential to emotional development and provides children with a good foundation for life. Children that have a strong parent-child bond in the early years feel safe and protected as infants and typically have higher self-esteem and fewer behavioral issues later in life.

ut just what is a bond? To put it in simple new-parent terms,

When snuggling close with your baby, mimicking their facial

it’s that connection that coaxes you out of bed at 4 a.m. to

expressions, smiling warmly and maintaining eye contact are great

tend to your baby’s every need, despite your own exhaus-

ways to interact. Snuggle in a rocking chair or on a porch swing, offering soothing motion to your baby, and sing or read to your baby

tion.

For some parents, the bond with their infant is immediate, and for

often. The sound of your voice provides comfort to your baby, and

others, it takes time to build. You may not even realize the intensity of

these interactions are the building blocks of communication skills.

the bond you’ve built until you feel the pure joy of seeing your baby’s first smile or feeling their tiny fingers grip yours.

Taking a Class Together

Dads can sometimes have a harder time forming the initial bond. "I feel like the best way for dads to bond is to just do things - be involved with everything,” says Richmond pediatrician Dr. Scott Iwashyna. “Change diapers, give baths and take classes so you have confidence that you are doing things right."

Daily Caregiving

As your baby grows, play time options grow, as well. Richmond offers a variety of parent and child classes that can stimulate development and offer fun interactions with your infant or toddler. Exercise classes for moms through companies, like Mombshell Fitness and Fit4Mom Richmond, include children and incorporate regular interactions with them during the classes. Fit4Mom Richmond offers Stroller Strides and

Bonding often begins with simply caring for your baby. Breast and bottle feeding both offer opportunities for face time with your infant, as do baths and diaper changes. Look into baby’s eyes and smile during

Body Back classes. "Our classes offer moms amazing workouts – taught by specially-trained instructors – that focus on cardio, strength and core,” says owner Ashley Digby. “In addi-

feeding time. Talk softly and make silly faces while

tion, we incorporate songs and activities that keep the

you bathe. Offer a gentle massage with lotion before

babies engaged with their mommies. This allows for

dressing.

bonding between mom and baby, while still focusing on getting healthy."

Close Interactions

Other companies offering parent-child classes include: Romp N Roll, with gym, music and art classes

Close face-to-face time and touch are two of the easiest ways to build a parent-child bond. Erika Smith, mom to infant Karston, recommends the kangaroo hold. “When my son was in the NICU, they encouraged this,’’ she says. “It is the skin-to-skin hold, and it was the best time we had together.” Benefits of kangaroo care include stabilization of the infant’s heart rate, improved breathing patterns

for children, 3 months to 6 years; Aqua-Tots, offering swimming lessons for children, 6 months and up; and infant massage classes through HCA Henrico Doctors’ Hospital for infants, 1 month to crawling. No matter what activities you choose for bonding with your infant, the most important thing is to simply share quality time. Relax, enjoy each stage, and do what feels right. n

and more rapid weight gain.

www.richmondnavigator.com

Enrich

Are You Protected? Vaccinations & Health Screenings Available Here! Vaccinations Include: n Back-to-School n Shingles n Flu n Travel

Schedule Your Appointment Today!

PrEParE

EndurE

(804) 272-1423 ext. 31

Healthy Living n Center Customized Compounds Home Health n Durable Medical Equipment Full Service Florist n Gifts & Decor

LEarn MorE about us

Please join us for an Admission Program Kindergarten October 17 & 29, November 19 Grades 5-8 November 1 Grades 9-12 October 25

Caring for you and about you. 2608 Buford Road | 804.272.1423 | www.bufordrx.com Hours: Monday–Friday 8:30–9 | Saturday 9–5 | Sunday 10–5

To schedule a tour or receive 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.

130809-CS-ChesterMag_AR_R.indd 2

8/13/13 8:16 AM

SEPTEMBER/OCTOBER 2013

BUSINESS

Saxon Shoes Celebrating 60 years of business in the Richmond area

Collegiate School's

Global Leadership Conference By Christine Stoddard

By Erin Pittman

WAT C H

ince 1953, Saxon Shoes has been family owned and operated and offered superior customer service and high quality footwear to Richmond shoppers. They have the largest selection

around of well-known, brand name footwear , and employees who are knowledgeable and eager to create the perfect shopping experience for their customers. Saxon’s 60 years of success and growth were built on this stellar service, as well as an array of products that include dress, casual and athletic shoes for men, women and children in hard to find sizes. “We have grown so much that we now do more business before lunch on Saturday than my parents did in their first year in business,” says Saxon CEO Gary Weiner. Richmonders know Saxon Shoes as a fashion leader that consistently offers the latest styles and trends. And Saxon does this for everyone in the family, always staying competitively priced. “We invite everyone to price our products and compare,” says Weiner. “For the same price, at Saxon you will also get great service.” In celebration of their 60th anniversary, Saxon Shoes will focus on giving back to the community that has supported them. They plan to provide hundreds of pairs of shoes and fittings to lower income children for the back-to-school season, expand their ongoing Shoes for the Needy program and sponsor events for organizations, including the Muscular Dystrophy Association, the Multiple Sclerosis Society, the Cystic Fibrosis Foundation and the American Heart Association. Weiner encourages shoppers to come enjoy Saxon’s warm, comfortable setting and shop more than 200 well-known brands in one of the largest shoe stores in the country. “We would love to see all Richmonders at Saxon Shoes this fall to help us celebrate our 60th year in business,” says Weiner. For more information visit www.saxonshoes.com. n

tudents at Richmond's Collegiate School will get a taste of the world during the International Emerging Leaders Conference, which will be held Oct. 5 through 12. A centerpiece

of school's interdisciplinary global education program, the event will unite more than 40 students from 11 countries to solve an environmental problem their nation is facing. Students and teachers from China, India, Israel, Mexico, Morocco, South Africa, Lebanon, Italy, Malaysia and Spain will be learning about and discussing the theme of “The Global Economy and the Environment.” Eighteen Collegiate seniors will host the foreign students in their homes. “We strive to make global education an active part of our students’ lives,” says Clare Sisisky, the school’s director of Global Education. “And, we provide a variety of opportunities throughout the year to help them understand that the world is bigger than Richmond and our campus.” Over the course of the week, students will meet the challenge of getting in groups and coming up with innovative products to address an environmental concern. Their collaborative work will be informed and inspired by educational sessions with professors and professionals at the da Vinci Center for Innovation at Virginia Commonwealth University, the Science Museum of Virginia, the University of Richmond, Dominion Resources and MeadWestvaco. The goal is for these lectures and presentations, and for the students' cross-cultural brainstorming, to help the students understand the field of social entrepreneurship. Sisisky emphasized that this is “an opportunity for our ninth through 12th graders to learn how to collaborate cross-culturally to solve important problems.” n

www.richmondnavigator.com

Pearson Infiniti’s New Location More room for vehicles and service By Tammie Wersinger

earson Auto Group, which operates eight area dealerships, is moving its Infiniti store from West Broad Street in Henrico County to a property double its size in Chesterfield County.

Renovations and construction to convert the former Chesterfield

Dodge and Mitsubishi dealership at 11701 Midlothian Turnpike should be completed soon and the new store is expected to be open by mid-September. The eight-acre property will allow Pearson Infiniti to expand its used car sales and stock twice as many vehicles that were at its former location. The new building’s interior, which is considerably larger than the old space, will also make it possible to double the size of its service department. “With three master techs on staff, we needed more space to allow easier scheduling and quicker responses for our growing service clients,” says Steve Cochrane, general manager of the Pearson Infiniti. “And, all the added space gives us plenty of room to show off the allnew, technologically-amazing Q-50 sedan and give our customers insight into how it uses the most advanced safety and information technology ever. Whether it’s a streaming video, music or navigation, all the commands just need to be spoken.” The new address means a lot more than extra space. It puts Pearson Infiniti right in the middle of the new Midlothian “Luxury” motor mile and just a couple miles off Route 288 on Midlothian Turnpike. “We are very excited about the expanding and incredible luxury of the Infiniti line-up,’’ Cochrane says. “And, now we’ll have the space to better serve our growing family of satisfied Pearson Infiniti customers.” n 46

SEPTEMBER/OCTOBER 2013

BUSINESS

WAT C H

Stationery for All of Life’s Moments

Artist Jos Biviano’s Luminism

Unique invitations and gifts are at Papeterie by Tammy Brackett

New Show Opens at Bella Arte Gallery by Christine Stoddard

ike Edgar Allan Poe, John Coltrane and a number of creative types before him, painter Jos Biviano started his career

in the military. He earned his Bachelor of Arts

from the Virginia Military Institute in 1979 before or centuries, the exchange of words via letters and notes has

traveling the world as a commissioned officer.

built relationships, launched battles and forged timeless ro-

Now, this nationally recognized artist lives near the James, where he

mances. The more important the dispatch, the higher the qual-

pays homage to the 19th century Hudson River and Luminist schools

ity of paper and style of writing. Paper is an elevated form of art and it

through his paintings. Biviano will unveil his latest solo show, Luminism,

has a wonderful home in Richmond at Papeterie.

at Bella Arte Gallery in Midlothian this September. Media will include

Papeterie, located in the Stony Point Shopping Center, has been a

acrylic, oil, oil resin, gouache and polychroma on canvas.

Richmond fixture for 20 years, but changed management in March. The

“While the show features about 80 percent landscapes in the Hud-

shop designs engraved, thermographed, letter-pressed and flat printed

son River School style, about 20 percent of the works are more modern

stationery for weddings and other special occasions. The in-store paper

in nature,” explains Biviano. “They’re abstract works that are still referen-

selection includes Crane & Co., William Arthur, Odd Balls and Page.

tial and highly diaphanous in true Neo-Luminist form.”

Papeterie features an extensive line of pottery and glassware, along

The Hudson River School, named after painters who depicted the

with unique jewelry and purses. There’s also a great selection of bridal,

Hudson River Valley, was an art movement influenced by the aesthet-

wedding and baby gifts.

ics of Romanticism. Landscape painters, like founder Thomas Cole,

“Over the July 4th holiday, we remodeled,” says co-owner Holly Pe-

celebrated the power and majesty of America’s natural resources. Lu-

ters. “We installed new wood flooring and new countertops and paint-

minism, meanwhile, centered more on the calmer, more ethereal quali-

ed. We moved merchandise around a bit to give Papeterie an updated

ties of nature.

look.” Papeterie was founded in Urbana, Va., by Patti Martin, stepmother of co-owner Sarah Abernathie. “When Patti retired, Sarah and I stepped in,’’ Peters adds. “It’s great to be a part of the continuation of a familyowned and run business.” What’s new at Papeterie for the fall? “We have a stylish line of jewelry, perfect for giving,” she says. “And, we’re really excited about our classy-but-sassy gift selection.” Discover more about Papeterie by visiting their store at 3048 Stony Point Road, by calling (804) 560-7955 or by visiting them on Facebook. n www.richmondnavigator.com

Luminism, which plays with light and texture, will be on display from September 19 through October 31 at Bella Arte Gallery, 3734 Winterfield Road. Biviano’s paintings have previously been shown in New York, Los Angeles, Philadelphia, Austin and elsewhere. His work has also been published in several art magazines and books. Biviano himself has served as a guest lecturer in several Virginia locations. To learn more about the artist, visit www.josbiviano.com. For more information on the gallery or the latest show, visit www.bellaarte.com or call (804) 794-1511. n 47

....and lots of it!

WWW.989LIBERTY.COM

SEPTEMBER/OCTOBER 2013

– SPONSORED MESSAGE –

Visit Queensgate’s Beautiful Model Home Stylish Living in Midlothian

year-round comfort and proves that each Queensgate home has been specially designed to be energy efficient to help lower heating and cooling costs. Priced from the Low $360s, Queensgate

offers a wonderful selection of home styles

et inspired by touring the fully-

drawer. Leading from the kitchen to the dining

decorated, stylish model home at

room are a butler’s pantry, wet bar and wine

Queensgate, located at the junction

refrigerator. And, just steps away, are the con-

of Coalfield and Queensgate Roads in Midlo-

venient mud room and two-car garage with

thian.

additional storage.

The Lancaster provides style, conven-

Upstairs, four spacious bedrooms and three

ience and comfort with a spacious floor plan

full baths offer plenty of room for an active

designed for today’s lifestyle ... and furnished to

family. You’ll love the custom multi-dimensional

reflect casual elegance that’s sure to please.

murals in the children’s rooms. And just past

The welcoming front porch sets the scene.

the roomy laundry room and guest room, with

Stone accents and lush landscaping add to the

attached bath, is the stunning master suite. This

friendly neighborhood appeal. Inside, you’ll

private retreat features an oversized walk-in

find the spacious two-story foyer, flanked by

closet/dressing room, tray ceiling and master

elegant living and dining rooms — beautifully

bath complete with six-head spa shower,

furnished for entertaining and family get-

featuring state-of-the-art IOS digital technol-

togethers. A glance up reveals the dramatic

ogy. And here’s an idea to take home with

upstairs landing overlooking the foyer.

you – a coffee bar tucked into the personalized

A wall of windows invites you further inside. The open kitchen, breakfast room and family

bathroom cabinetry. On the top level, you’ll find a roomy exer-

room are sure to be family favorites, with their

cise studio with full bath. You could also use

stylish, rustic and modern furnishings. And

this space for a study room,“man cave,” guest

just outside, the covered veranda opens to the

room or craft space – the options are yours to

patio with granite-topped outdoor kitchen.

decide.

From the gourmet kitchen, resident chefs

Throughout the model home, you’ll see for

enjoy views of the cozy fireplace and spacious

yourself the quality construction details and

back yard. Check out the 2-inch granite slab

energy-efficient “E3” features built into every

on the island and the innovated microwave-

Queensgate home. E3 Certification means

www.richmondnavigator.com

to perfectly fit any lifestyle. Residents will be minutes away from the area’s best shopping centers and office parks. The Midlothian YMCA, with indoor and outdoor pools, is just a bike ride away. Expansive, wooded home sites are half and one acre or bigger, leaving plenty of space for outdoor living, including beautiful wood decking. There’s lots of wonderful room inside these distinctive residences, as well versatile floor plans, including a choice of spacious first-floor or second-floor master suites. Stop by to envision your family enjoying life at Queensgate!

Address:

1106 Miners Trail Rd. Midlothian, VA 23114

Directions:

From VA-288, take the Woolridge Road exit. Follow Woolridge Road and turn right onto Coalfield Road. The community will be on the right about about mile.

Model Open:

Wednesday-Sunday, noon to 5 p.m.

Contact:

Ashley Stuller Eagle Realty of Virginia, LLC (804) 404-9277, astuller@eaglerealtyva.com Website: VisitQueensgate.com

ILDER OF TH E YEA R RICHM O ND,VA

SEPTEMBER/OCTOBER 2013

SENIORS

Avoiding Poverty:

U s i n g

Retirement

has

R e v e r s e

become

frightening

M o r t g a g e s prospect

for

millions

Ameri-

cans who haven't made adequate financial preparation for it, yet face the likelihood of living much longer than any prior generation of retirees. The Center for Retirement Research at Boston College reports that more than half of all households will not be able to maintain their standard of living in retirement.

The home equity conversion mortgage, or HECM reverse mort-

tions include: a credit line of about $63,000, which grows over time,

gage, is a partial solution to the crisis. It is partial because it is feasible

if not used; a monthly "tenure" payment, which will pay her about

only for homeowners who have significant equity in their homes

$331 a month for as long as she lives in her home; or some combina-

when they retire. However, that is a very sizeable chunk of the reti-

tion of the two. She could also select a monthly term payment, which

rees who need help. Let's focus on two seniors whose problems differ

would be larger than the tenure payment but cease when the term

in severity, but each scenario is typical of millions of others.

was over.

John retires at 65 with few financial assets, is largely dependent on Social Security for income and still has a balance on his mortgage. Mary is in the same position as John, except that her mortgage is paid off. The received financial wisdom of my generation was that your

Since Mary wants to supplement her income permanently, by as much as possible and as soon as possible, she will take the tenure payment. But this doesn't commit her forever, since a tenure plan can be modified at any time for $20 paid to the servicer. For example, if Mary finds that, after two years, the monthly tenure payment won't

mortgage should be paid off by the time you retire. John, like so

be needed for awhile, she can switch to a credit line of about $59,000.

many others in his age group, did not follow this principle. He has

The line will grow in size from that point on, and if she swings back

a mortgage balance of $50,000 on a house worth $110,000 and is

to a tenure payment after a few more years, it will be larger than the

obliged to pay $540 a month until the balance is paid off, which

one she had originally.

won't happen for seven years. But, John can use a reverse mortgage to pay off that balance now.

In the opposite case, where she needs a larger monthly payment for a limited period, she can switch to a term annuity, with the option

This makes the best of a bad situation by replacing debt that John

of switching back to a tenure payment or to a credit line any time

must repay in monthly installments with debt that doesn't have to

before the expiration of the term. The HECM reverse mortgage is

be repaid until he dies or moves out of the house permanently. Being

marvelously flexible.

relieved of the burden of paying $540 a month is the equivalent of having that much additional monthly income. The unavoidable downside is that by using most of his reverse mortgage capacity now, he retains little capacity to draw spendable cash in later years. After repaying his mortgage balance, only about

Note: All the reverse mortgage amounts cited in this column are based on market rates when written. Next week: The case of Leslie, who fears having to die on schedule to avoid impoverishment. n Copyright 2013 Jack Guttentag

$13,000 remains, which he can draw in cash, or leave as a credit line for future use. There are a lot of Johns out there, but many are in the less populated parts of the country, where reverse mortgage loan originators and counselors are hard to find. Getting the word out about the availability of the reverse mortgage option is a challenge I will be discussing in another column. Mary has the same balance sheet as John, except that at 65, when she retires, her mortgage will be paid off. This means that Mary has more options than John in how she uses a reverse mortgage. The principal op-

www.richmondnavigator.com

Why choose

Trinity Renovations, Inc.

for your next bath or kitchen remodel?

OutStanding valuE • tOtal COMMitMEnt SupERiOR pROduCtS • quality CRaFtSManShip

• We’ve been remodeling bathrooms and kitchens for 15 years. • We do not use subcontractors. • We have a showroom full of finished bathrooms as well as professional consultants to help you with your selections. • We take pride in our work and the care we give your home. • We’re licensed and insured. • We offer a FREE Consultation. • We will provide you with references upon request. Open Monday–Friday, 9 am to 7 pm Saturday, 9 am to 1 pm

Showroom located at 6102 Brashier Boulevard, Suite h, Mechanicsville | www.trinityrenovationsinc.com | (804) 318-1907

SEPTEMBER/OCTOBER 2013

A GARDEN FOR ALL SEASONS Planting for fall and winter color Red Camellila

By Jennifer Saunders

s the days get shorter and the nights start to cool, many gardeners begin to feel a familiar melancholy grow where their prized summer annuals once stood. But, don’t hang

up your gardening gloves too soon. There are plenty of things to do – and love – in a fall and winter garden. Once you dig into all the possibilities the colder weather creates, you’ll find yourself actually

Trees and shrubs Fall and Winter Blooming Camellias: Try the relatively unknown Camellia Yuletide, named for its December blooming habit.

looking forward to the seasonal change that brings brilliant spots of

Beautyberry: Perfectly named for its lovely clusters of small pur-

color, showcased against a drab landscape. You’ll appreciate the quiet

ple berries along drooping branches from fall through early winter.

beauty of plants that are designed to put on their best display after the riotous color of spring and summer has long faded away. In our Zone 7 planting area, it’s entirely possible to have color in your garden all year long. And right now, while the ground is still warm and the days are pleasant, it’s the best time to make additions to your garden. As you decide where to locate your fall and winter plants, shrubs and trees, think about placing them near walkways, so you see them as you hurry in from the cold. Here are just a few of my favorites from a long list of fall- and

Daphne: Plant Daphne near your driveway or door, so you can enjoy its late winter sweet perfume. Deciduous Hollies: Both Winterberry and Sparkleberry drop their leaves in the fall to show off masses of breathtaking berries. Flowering Quince: One of the first harbingers of spring, this late winter blooming shrub will delight you with a riot of pink flowers.

winter-interest plants, as well as some recommended by Ann Meisoll

Winter Honeysuckle: Like Quince, Winter Honeysuckle tells me

at Strange’s Garden Center.

winter’s getting long in the tooth. This large, draping shrub produces scented blooms in late winter. Winter Jasmine: This Forsythia look-alike blooms from November to spring with bright yellow flowers. Red Or Yellow Twig Dogwood: Plant a grouping of one or both colors for a spectacular winter window view. Nandina: Commonplace, but for a reason. Nandina reliably provides beautiful draping foliage along with graceful red berries in winter. Coral Bark Japanese Maple: This beauty shows off its reddishcoral branches best in the winter months.

Beautyberry www.richmondnavigator.com

A R O U N D

THE

HOME

Leadwort

Perennials Leadwort: This groundcover is a two-for-one in the garden, with bright-blue flowers in the fall and leaves that turn from green to a

Winter Jasmine

bronze-red. Hellebores: These quietly-elegant plants are available in an almost endless variety of rich purples, creams, greens and dusky pinks for late winter color. Violas: More dainty than pansies for fall and mild-winter blooming in bright jewel-toned colors. Goldenrod/Solidago: Cheery, yellow blooms that are often incorrectly identified as a source of allergies. Goldenrod is wonderful for fall floral arrangements. Sedum: Another workhorse of a fall bloomer, sedum blooms in the fall, but can continue to look great through the winter. Joe Pye Weed: Another sure bet to add a full, abundant look to the fall garden. Caryopteris/Blue Mist Shrub: A full perennial with clouds of blue flowers in late August through fall. Jennifer Saunders is the owner of Twig – a home décor shop in Lakeside, featuring her Kicked-Up Cottage Living-style of curated-vintage and new-home décor, works by local and regional artists and fresh flowers. When she’s not in the shop or out looking for treasures, Jennifer writes about gardening and home décor and provides in-home styling. To learn more about Jennifer and Twig, visit www.facebook.com/LoveWhereLive.

Hellebores 54

SEPTEMBER/OCTOBER 2013

www.richmondnavigator.com

SEPTEMBER/OCTOBER 2013

A R O U N D

Relax...At Home

that might include a cabinet with a bar sink, a small refrig-

than in the comfort of your own home. Kick-

erator and upper cabinets, with storage for wine glasses and

ing back means different things to different

other bar items. These small spaces can pack a lot of punch,

people, but everyone can agree that when it’s time

creating a fun, unexpected and one-of-a-kind design feature.

to relax, no cares should interfere, and a great place

There are surprise spaces and potentially other unique Consider, for instance, building a wine rack into the wall un-

ple as a quiet corner to read and relax or it might

der stairs. It’s unused space that is perfect for recessing a wine

consist of a well-appointed lounge and bar. Maybe

cabinet. If a built-in piece is not an option, a well-designed

you’d like to incorporate games or billiards and a

wine rack or specialty piece of furniture may be the ideal so-

media or entertainment space. The larger interpre-

lution. An antique bookcase or other distinctive piece may

tation can take many forms – a family-oriented area

be retro-fitted , becoming an unusual conversation piece.

that includes children, an adults-only space, or perhaps a secluded man-cave. Many of these are likely A bit of a contradiction is that some people take their relaxation very seriously. For instance, connoisseurs of fine wines often enjoy the pleasure of collecting and displaying their finds from around the

Information in articles written by Vicki O’Neal is intended for general reference only.

areas in your home that could be converted into a wine bar.

A space to unwind in your home may be as sim-

to include a bar of some type.

Vicki O'Neal, owner of FORM & FUNCTION, provides commercial and residential interior and landscape design. She is a professional member of ASID, VA Certified Interior Designer (CID), Master Gardener, and a VA Certified Landscape Designer (VSLD) and a Horticulturist. (804) 897-8558 FandFdesign.com

What's Your Style?

here is no better place to relax and unwind

to retreat is about the best thing going.

By Vicki O’Neal, ASID, CID, VSLD

T HHE O HU OS ME E HOUSE

world. Others have a growing interest and affection for the emerging craft beer hobby and may be interested in trying their hand at home brewing. In addition to areas for relaxation, specialty designs accommodate the needs of the collector, as well as the hobbyist.

Wine Bars For a small sacrifice of square footage, a dedicated wine bar and serving area can be created in

The Wine Cellar For the wine enthusiast and collector, more sophisticated in-home design options may be desirable and feasible. A wine cellar could be just the right solution, providing specialized storage and handy organization. Wine cellars can be simple or they may be quite sophisticated, providing temperature and humidity control and an ideal environment for the safekeeping of fine wines. Wine-cellar design can, not only provide proper storage, but also give owners a unique area for entertaining. Including an intimate wine tasting area and comfortable seating makes possible an interesting and truly unique experience for family and friends. The design and décor of a wine cellar can bring back memories of a trip abroad, creating the atmosphere of a favorite area of the world where wines are collected…a trip around the globe without leaving home!

the space once occupied by a closet. The wall and

Full, large-scale wine cellars are typically constructed in

door may be removed, opening a recessed nook

an out-of-the-way area, such as a basement, but that is not

www.richmondnavigator.com

necessarily the only appropriate location. Especially if precise temperature and humidity control is not a concern, a wine “vault” can be located in an alcove or other available space, as part of your primary living area. While full wine cellars are ideally constructed with attention to special requirements, these more casual areas can be built more conventionally. Consider enclosing the area with decorative iron gates that have visual openness and instantly add old world charm.

Kick Back – Indoors and Out Home bars create an instant feeling of fun and relaxation. They can be indoors or out, small or large, wet or dry. As with any design, bar setups take many forms – a simple piece of furniture or an elaborate and sophisticated design. Many home bars often mimic those seen in restaurants. The design of a full-size bar can be quite involved. Frequently, the arrangement includes dual-height tops – one at bar height (42 inches), where the fun happens, and a lower counter surface at 26 inches, where the work happens. Bar stools typically surround the perimeter, and these three horizontal components – seating and two levels of countertops – occupy a surprisingly large footprint. Besides creating a plan that incorporates the basics and correct, functional arrangement of components, you may choose to outfit your bar with all sorts of specialized appointments and appliances. A beverage and under-counter refrigerator, ice maker, blender, and even a fancy espresso machine would be quite at home in your bar. Of course, all sorts of other trimmings need a place in your bar – from various glasses to drink-making accessories and serveware for snacks and appetizers. You also might consider a pizza oven, especially in an outdoor living area.

Flexible Features Creating a multi-function space can be the ultimate scenario for a growing family. A home with an open floor plan or large basement makes it possible to incorporate many activities

SEPTEMBER/OCTOBER 2013

A R O U N D

THE

HOME

throughout the day and can provide flexibility for changing needs as the years pass. In some cases, combining functions can make sense and use space in a double-duty and efficient manner. The kitchen may include a breakfast bar doubling as an entertainment space, and the addition of a stylish beverage refrigerator helps complete the look. Everyone seems to wind up in the kitchen anyway, so why not create a cheerful and accommodating layout and atmosphere? A dining table can also be used for playing board games or working puzzles, bringing family and friends together. Think creatively about the space you already have, and consider new ways to use it. All that togetherness may be great, but depending on your family and lifestyle, it may be important to have separate spaces where different activities can happen simultaneously. You may have, or need, an area large enough to accommodate space-hogging hobbies, such as billiards, foosball or ping-pong. Whatever shape your fun space takes make time to enjoy it! n

For more design ideas on home entertainment, interior and landscape design, visit O’Neals Form & Function Lifestyle blog at www.FandFdesign.com.

Design services for home or business Interior Design

Landscape Design

• Space planning • Lighting design • Outdoor living • Hardscapes • Remodeling & additions • Furniture • Pools & water features • Construction drawings • Color & materials • Plant selection • Installation

804.897.8558 | FandFdesign.com | www.richmondnavigator.com

/ FandFdesign 59

YO U R N E X T V IS IT TO T H E D ENT IST C H A I R CO U LD FEEL M O RE LI KE T H IS O N E .

Sedation Dentistry. Calm, relaxed, comfortable. For many patients, those aren’t the first words that come to mind when you’re talking about the dentist. With Sedation Dentistry, you can enjoy a worry-free, pain-free sleep while we complete your dental work. Sedation Dentistry is safe and simple and can be used for a variety of procedures from fillings to wisdom teeth removal – done right here in the office by our highly trained team of dentists and

www.VAdentist.com

specialists. Why put it off any longer? Call us today.

colonial heights • chester - rt. 1 / rt. 10 • Brandermill - Woodlake • ironBridge - courthouse West end - short pump • huguenot - Bon air • midlothian - 288 • atlee - ashland mechanicsville - hanover • West end - staples mill • poWhatan

w e N o w a c c e p t t h e f o l l o w i N g i N s u r a N c e at a l l l o c at i o N s Metlife PDP • Cigna PPO • Delta Dental Premier • Ameritas • Assurant • Humana Guardian • UHC (United Healthcare) • Anthem • Aetna • Dominion Dental • United Concordia cosmetic Dentistry ~ orthoDontics ~ PerioDontics ~ enDoDontics ~ imPlants ~ seDation ~ chilDren’s Dentistry BPA-5094 Sleep Ad Chairs 8.137x10.625 mech.indd 1

7/16/13 10:36 AM