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BNW Builders Hits the Big Time Remodeling One Local Company Stands Out Nationwide By Sarah Alderson
T
here’s an old saying that “Virtue is its own reward.” While it’s true that simply doing good things – and doing things well – can both be extremely rewarding, it’s also true that when you’re in business, it’s helpful to let potential customers know about the good things you’ve been recognized for…so they can make informed decisions about using your services in the future. Some people also say that accolades seem to be handed out somewhat
looking for a perfect combination of fresh
indiscriminately these days. From school children receiving awards for
ideas and best practices for your next
simply participating in sports on up to businesses winning contests online,
home improvement project, THE go-to
the sheer amount of recognition given out on a regular basis can seem to
remodeling company in Richmond is
render it all meaningless in the long run. At the very least, customers can
BNW Builders. What it really comes down
get overwhelmed or even become distrustful of businesses that seem to
to is that the recognition by their peers
brag constantly, so that the most meaningful types of recognition can get
translates into continued satisfaction by
lost in the shuffle.
their customers.
That said, there ARE some awards given out in the business community
Owner Bruce Wiegan started BNW
that still mean something. And receiving these types of honors is truly
Builders after years of working in the
something for a business to be proud of. The “Remodeling Big50,” an elite
home improvement industry.
group of building professionals recognized by Remodeling magazine for
was to single-handedly prove that one
excellence in the industry, is one of those distinctions…and BNW Builders
company can provide exceptional services
is proud and humbled to have been included on that list for 2013.
in multiple disciplines.
Being named one of the nation’s top remodelers proves that BNW’s work has not gone unnoticed by their peers. And that means a lot. Remodeling
His plan Dulcie Holland Photography
Today, his full-service building/remodeling
company provides the finest in roofing, siding, windows and doors, patios and decks, gutter protection systems, sunrooms and additions.
magazine notes that what truly sets these professionals apart from the
Check out BNW Builder’s website, bnwbuilders.com. You’ll not only
others is a commitment to maintaining exceptionally high standards for
find a list of their qualifications and services, you’ll also see copies of their
professionalism and integrity combined with a determination to succeed
many certifications and ratings, photos of their work, videos of their crews
against all odds - even throughout a particularly difficult recession.
in action, and perhaps most importantly – real customer reviews and
The Big50 companies are the ones who actually take advantage of any
testimonials.
difficulty as an opportunity to retool their systems and processes. They
That’s because, when it comes right down to it, satisfied customers are
are the ones that plan ahead for the recovery so that when business picks
THE most important award – and reward - that a business can have. And
up again, they are poised to meet their sales, production, and customer-
BNW Builders has garnered thousands of very happy customers.
service goals in order to thrive. What this means to you, as a potential customer, is that if you’re
BNW Builders has become a nationally acclaimed leader in remodeling. And the list of honors for Bruce and his team continues to grow. But the bottom line is always the same.
When it comes
to recognition for a job well done, BNW adds a little twist to that old saying about virtue. They maintain that “Satisfied customers are the BEST reward.
Let Us Serve You.
8601 Staples Mill Road (804) 346-3300 www.bnwbuilders.com Family Owned and Operated
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9
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S
THE KELLOGG COLLECTION
F UR N I S H I NG S
FOOD
Fa b u lo u s !
S
Leasing and management by CBRE/Richmond
Contents
Look Mom,
SEPTEMBER/OCTOBER 2013
page 52
No Skis!
FEATURE 15
Expanding Your Wine and Beer Palate Explore the flavors and learn new facts in the Richmond wine and beer scene
18
Beer and Wine Always ancient, always new: making beer and wine
21
From Swill to Beer in 20 Years
23
Sippin' the Season Fall for these local craft brews and wine vintages
FLAVOR 27
Scoop Du Jour
29 34
In Search of Burgers
Restaurant news for Richmond foodies
Haiku Hai Truong realizes his dream
36 48
Calendar of Events Erin's Village Eatery
RIVER CITY 42 45
Throw a Party in River City
HEALTH 57
See Downtown
SENIORS
Upcoming events in the downtown area
46
Backstage with Toxic Moxie
62
AROUND THE HOUSE
Look Mom, No Skis!
How to enjoy a ski resort without schussing
67
FAMILY 54
Bonding With Your Baby
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Avoiding Poverty Using reverse mortgages
TRAVEL 52
Keeping Your Grocery Cart Healthy
A Garden for all Seasons Planting for fall and winter color
71
Relax...At Home Vicki O'Neal helps design the perfect home bar or wine cellar
11
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 Tammie Wersinger, Tammy Brackett, Jody Rathgeb, Kellie Murphy, Christine Stoddard, Audrey Surma, Ron Moody, Jennifer Saunders, Meagan Moore West End’s Best 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 WEST END’S BEST MAGAZINE, ADVERTISING CONCEPTS, INC OR THE PUBLISHER
ABOUT OUR COVER With fall coming in, it's the perfect time to relax and enjoy the wine and beer of the season. Enjoy our feature articles centered around craft beer and wine. Check it out on page 16!
12
SEPTEMBER/OCTOBER 2013
L O C A L
The Swinging Sixties
T
here’s an old saying that implies that “if you lived through
the 1960s, then you don’t remember them.” Well I did… and I do. And, it was the most amazing decade in the history of American Popular Music! With
all
due
respect
to
those who hold the 1950s in reverence, I too am a huge fan of that decade. There is no question that the birth of rock ‘n’ roll was in, and of itself, a nuclear event in music history. If, for no other reason, the 50s should be memorialized for that world changing event! It is the decade of the 60s, however, that offers the most astonishing and diverse musical palette of any 10-year period. We started the decade with Eisenhower in The White House. The music we heard on our transistor radios was that of the post-doo wop period. From there, music segued into the folk music boom of the early decade, then the Beatles and The British Invasion of 1964. By the mid 60s, soul was in its heyday. The year of 1967 is remembered as “The Summer of Love,” as psychedelia permeated the airways. By the end of the decade, we witnessed the genesis of heavy metal as FM radio began to encroach into the hallowed ground of the AM dial. By the decade’s end, Nixon was in the White House, the war in Vietnam was raging, there were riots in the streets, we had suffered through political assassinations, and the music, like the country, was forevermore changed. n
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13
Virginia Eye Institute is pleased to welcome Inna Marcus, M.D. Inna Marcus, M.D., specializes in pediatric ophthalmology and adult strabismus, including amblyopia, ocular motility disorders, pediatric cataracts, and glaucoma. She received her Doctorate of Medicine from New York University following her undergraduate studies at Columbia University. Dr. Marcus completed her ophthalmology residency at Yale University, and she completed her fellowship in pediatric ophthalmology and adult strabismus at Duke University. She is a member of the American Medical Association, the American Academy of Ophthalmology, and the American Association for Pediatric Ophthalmology and Strabismus. Dr. Marcus will be seeing patients at our Short Pump and Puddledock offices. Please call to schedule an appointment today!
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SEPTEMBER/OCTOBER 2013
F E A T U R E
Expanding Your Wine and Beer Palate
I
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 a winery, learn about barrel aging and fermentation, as well as how grape
attendees 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 those who are beer curious," says Andrew LaBonte, director of sales and marketing for Local Suds. For more information, visit www.localsuds.com. www.richmondnavigator.com
Robbie Lopez
lovers, offers fun, themed craft-brew tours. “Our tours cater to
15
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. Focused on tasting and advice on food pairings, owners of
Read a Book. Food and wine writer Matt Kramer's “About Making Sense of
specialty shops – such as Once Upon a Vine, Barrel Thief, Corks &
Wine” delves into topics such as wine storage, food pairings and
Kegs, Total Wine & More and Private Stock – love to teach about wine
wine service. “The Oxford Companion to Wine,” by Jancis Robinson,
and 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
Atlas of Wine” by Hugh Johnson. “Tasting Beer: An Insider’s Guide to the World’s Greatest Drink,”
monthly classes to educate customers about wine and beer. In
by Randy Mosher, features chapters on beer storage, food pairings
September and October, students will learn about Napa Valley wines,
and classic beer. The author also includes historical and regional
Bordeaux wines and Old World versus New World beer-styles. For
information, as well as beer recommendations. Garrett Oliver’s “The
more information, 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.
16
SEPTEMBER/OCTOBER 2013
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17
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 your kitchen or commercially.
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.
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 large breweries will pasteurize the product
4. LEAVE IT Allow the mixture to ferment until the yeast exhausts most of its sugar supply (about five to 14 days).
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 25 years. The shop provides
5. ENJOY IT Clarify the beer and allow it to continue fermenting. Package in bottles, cans or barrels.
equipment and ingredients for those who make beer and wine at home.
18
SEPTEMBER/OCTOBER 2013
WINE
F E A T 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. Henderson notes that making
3. AGE IT Siphon off sediments into a secondary fermentation vessel. Age the wine, developing aromas and flavors.
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. “A home wine maker can make extraordinary wine,� 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.
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19
Dental Gain Without the Pain
I
By Dr. Diane Nelson Iachini
f the stress of having your teeth worked on while wide awake is keeping you out of a dentist’s chair, sedation dentistry may
be the answer. This form of dental relaxation has helped millions of fearful patients get the dental care they need while using sedative techniques that put them in a heightened state of comfort. Before a dental procedure is started, sedative medications are administered through an IV to help fearful patients relax and feel comfortable very quickly. This procedure, which is extremely safe when administered and supervised by an ex-
perienced, certified and trained dentist, does not actually induce sleep. Instead, patients enter a state of extreme relaxation or “twilight sleep,” where they are able to follow instructions from the dentist. However, the feelings of relaxation will be intense enough to block out memories of the dental treatment, making it ideal for patients with dental phobias, severe gag reflexes or when extensive dental treatment or surgery is necessary. IV conscious dental sedation is an alternative to other forms of sedation, including general anesthesia and nitrous oxide (inhalation sedation). And, at the end of the procedure, the sedation effects wear off and the patient may feel like time has passed quickly without notice. n
Dr. Iachini practices dentistry in the Staples Mill and Atlee offices of Dr. Baxter Perkinson & Associates. She completed her undergraduate training at Colby College in Waterville, Maine, then went on to earn her DDS from Virginia Commonwealth University School of Dentistry in 2010. She completed one year of a General Practice Residency at Wake Forest University Baptist Medical Center and has received extensive training in the management of individuals with complex medical problems, head and neck cancer, physical and intellectual disabilities, as well as traumatic and infectious dental emergencies. Dr. Iachini prides herself on making her patients feel comfortable in her chair and is a member of the American Dental Association, the Virginia Dental Association, the Richmond Dental Society, the Academy of General Dentistry and the Special Care Dentistry Association. 20
SEPTEMBER/OCTOBER 2013
F E A T U R E
T
he worst beer I ever drank led to 20 years of wonderful zymurgy. For you non-brewers, that’s a branch of chemistry concerned with fermentation.
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. It was terrible. But, Tom (pictured below) had fun, so he tried again. This time, he got advice from a homebrew shop. Over the years, the beers kept getting better, right up to today’s first tasting of an amber ale that, in my opinion, is perfectly balanced between hops and malt. For anyone considering brewing, here are the lessons from two decades of boiling, bottling and imbibing.
FROM SWILL TO BEER
IN
20 YEARS By Jody Rathgeb
Go to a homebrew supply store. Ask questions. These people know a lot, and they’ll give you recipes, advice and encouragement.
Read Charlie Papazian. 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.
Equipment makes a difference. You don’t have to buy the most expensive stuff, but good quality is a must, and maintaining it properly is a must. Keep things clean.
Clean. Sanitize…always.
Watch it. Beer doesn’t brew itself, and careful monitoring will help you avoid problems. The only boil-over we ever had was when Tom left distracted me in charge.
Finally, keep a log. You’ll learn what went right, what went wrong and where you’ll want to change. n www.richmondnavigator.com
21
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 22
SEPTEMBER/OCTOBER 2013
F E A T U R E
Sippin' the Season Fall for These Local Craft Brews and Wine Vintages BEER Main Street Virginia Ale Center of the Universe Rich toasted and bready flavors imparted by Munich malts are balanced with sharp but balanced bitterness imparted by imported German hops.
Hardywood Virginia Blackberry
Ümlaut Böktoberfest Strangeway’s Brewing 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.
Belgian-style white ale brewed with a touch of rye and fresh, Agriberry blackberries for an assertive fruit character.
Debuting around the end of November, Harvest Ration is a sweet cider fortified with brandy made from bittersweet apples.
Grayhaven Winery 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.
Lickinghole Creek Craft Brewery
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
Short Pump Saison Farmhouse Ale
Legend Brewing
Harvest Ration
WINE
Hardywood Park Craft Brewery
Legend Oktoberfest
CIDER
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.
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.
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SEPTEMBER/OCTOBER 2013
Check out the upcoming November/ December Issue for West End's Best international restaurants and dishes such as Chianti's Seafood Antipasto, featured above. Photo by Tim Hill
Plaza Azteca This Richmond favorite is a must visit! 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! 6623 W. Broad Street (804) 888-9984 www.plazaazteca.com
Saladworks
Buckhead’s Chop House
Hondos
“Extra-aged” steaks, fresh seafood, and an award-winning wine list have made this Richmond’s premier dining location since 1994. Try the steak tenderloin medallions with Vermouth Demi-Glace topped with Jumbo Lump Crabmeat, finished with Béarnaise Sauce. 8510 Patterson Avenue (804) 750-2000 www.buckheads.com
Hondos offers the best of both worlds with its prime selection of steak and seafood. Featuring a variety of cuts like Cowboy Cut Ribeye, Filet Mignon, and Kansas City Strip, Hondos also has seafood choices such as twin South African Lobster Tails and Tuna Mignon. 4120-B Cox Road (804) 968-4323 www.hondosprime.com
Deep Run Roadhouse
Hogshead Café
Deep Run Roadhouse is excited to bring its smoky barbecue and comfort foods to the West End. Take the night off and stop by to pick up a Family Pack that is sure to please everyone! 12379 Gayton Road (804) 740-6301 www.deeprunroadhouse.com
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All of Saladworks’ salads are made-toorder, chopped fresh daily, and under 500 calories! Choose from over 50 fresh ingredients to create your own salad to pair with their wraps, soups, and sandwiches. 11845 W. Broad Street (804) 364-7141 www.saladworks.com
Whether you’re looking for dinner for a family of four or catering for a large event, Hogshead has you covered! Build your own menu from choices such as pulled pork, brisket, corn pudding, squash bake, homemade desserts, and more. 9503 W. Broad Street (804) 308-0281 www.thehogsheadcafe.com
25
F L A V O R
By Tammy Brackett
SCOOPS AND SHAKES
23RD & MAIN TAPROOM AT SETTE The former Sette Fire Roasted Pizza Restaurant in Shockoe
Opening soon right next door to Michael’s will be Scoops and
Bottom made some major upgrades over the Fourth of July holiday.
Shakes, with pizza by the slice, ice cream and milkshakes. Michael
The restaurant, located at 7 N. 23rd Street, expanded into the space
Joseph’s wife, Dana, and their kids, Logan and Caitlin, will be
next door and reopened as 23rd & Main Taproom at Sette (pictured
manning Scoops and Shakes along with Michael’s mom, Rosemary.
above). “We added 38 seats and 12 new taps,” says managing partner
A small spot, Scoops and Shakes operates as a take-out service, with
Brian Rivers. “We also revamped our menu to include new burgers
16 flavors of ice cream for scoopin’ or shakin’. Find out more about
and pizza options, in addition to our old favorites.” The restaurant
the two locations by visiting the Michael’s Pies and Pints page on
now features expanded hours, with their bar menu served until 11
Facebook.
p.m. weekdays and until midnight on weekends. Rivers says the Eight
BOKA KANTINA
Hour Lamb French Dip has been a stellar addition to his new menu. “We roast a whole leg of lamb for eight hours and then pull it and
Patrick Harris, who has garnered a following with his Boka Tako
prepare it as a traditional French dip sandwich.” Check out new taps
and Grate Pizza food trucks, has opened the Boka Kantina by Regency
and a new selection of wines at the revamped 23rd & Main Taproom at
Mall at 1412 Starling Drive. “We are serving the Boka truck menu
Sette. For details, visit www.settepizza.com or call (804) 788-7077.
expanded, with our style focused on Asian-Mexican-American fusion,”
MICHAEL’S PIES AND PINTS It’s a family affair at Michael’s Pies and Pints at 304 Robinson
Harris says. Right now, the restaurant is only open on weekdays, but he has applied for his ABC license and will be expanding to nights and weekends when we he gets it. “We’re already making plans to
Street in Richmond. The neighborhood restaurant – in the former
expand our seating arrangements to meet demand.” Have a seat at
location of Racine in the Museum District – is run by Michael Joseph
Boka Kantina and try their sumptuous noodle bowls, which include
and his son, Zachary, along with general manager, John Michael
Bacon and Sherry Mac and Cheese and Lemongrass Ginger Coconut-
Madison. Michael’s Pies and Pints, which features six taps with four
Curry Shrimp. Boka Kantina features a mix-and-match option, with
local brews featured, has fast become a local gathering spot.
salads, tacos and bowls. For details, go to www.bokatruck.com or call (804) 928-BOKA. n
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27
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
Proud sPonsor of the
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SEPTEMBER/OCTOBER 2013
F L A V O R
BURGERS
Tim Hill
IN SEARCH Of
Barnyard Burger Lemaire Restaurant A juicy burger is topped with pig bacon, a sunny-side up egg and farmhouse cow cheddar, served with foie gras sauce for dipping. Macaroni and cheese makes the perfect comfort food side dish! www.lemairerestaurant.com 101 W. Franklin Street | (804) 649-4629
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F L A V O R
Tim Hill
1
2
1. Hangover Cure Burger Bach
2. The Rodeo Carytown Burgers and Fries
Tim Hill
Grass-fed New Zealand beef, fried egg, uncured bacon, American cheese, caramelized onions, tomato, BB mayonnaise, Mexican green chile sauce, BB hot sauce, served with a mixed lettuce salad. www.burgerbach.com 10 S. Thompson Street | (804) 359-1305
3
A third-pound burger made from fresh ground sirloin and chuck is topped with onion rings, bacon and BBQ sauce on a sesame seed bun. www.carytownburgersandfries.com 3500 1/2 W. Cary Street | (804) 358-5225
This South of the Border burger adds some spice to a premium, all-natural, locally-sourced beef patty with housemade guacamole, chipotle mayo, jalapenos, melted American cheese, and the classic fixins, all served on a freshly baked egg bun. www.burgerworksforme.com 10321 W. Broad Street | (804) 527-2747 (Continued on page 32) 30
Robert Thomas
3. S.O.B BurgerWorks
SEPTEMBER/OCTOBER 2013
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33
F L A V O R
Hai Truong realizes his dream at
Haiku
By Tammie Wersinger, photos by Tim Hill
C
hef Hai Truong’s dream of having his own restaurant became a reality on May 31, 2013 when he opened the doors of his new establishment, Haiku Sushi & Lounge at 2222 E. Cary Street in the historic Tobacco Row district. Truong, who was a founding partner of Osaka Sushi and Steak at River Road,
was the head sushi chef there for eight years until he was finally able to start his own venture – a goal he had set for himself when he came to the United States from Vietnam as a teen. “Hai is known for his phenomenal creativity and fanatical devotion to freshness and quality,’’ says General Manager Michael Hinerman. “He has an extraordinarily discriminating palate, loves a wide variety of foods and cuisines, and refuses to serve anything that he would not eat, or pay for, himself.” While the food is top quality, Truong has managed to keep the prices reasonable, with many of the menu items costing less than $10. Drawing on his Vietnamese background, Truong has included four different types of Pho
– the famous Vietnamese noodle soup – on the menu, as well as several versions of the Vietnamese sandwich called Banh Mi at lunch. In addition to the extensive fish, chicken, steak and lamb entrees, Haiku offers Chef Hai’s signature ceviches – marinated, raw-fish dishes popular in Central and South America. There are numerous vegan and vegetarian options, and Chef Hai can make many dishes gluten-free. The menu lists 26 maki rolls, with a special menu featuring 30 additional signature rolls. “He has a repertoire of over 150 rolls to draw on,” Hinerman says “and he plans to create many more.” Since the word “Lounge” is part of the restaurant’s name, visitors can expect to be impressed by the bar and its offerings. There are Japanese and craft beers by the bottle and nine craft beers on tap, 20 wines by the glass and more by the bottle, as well as a broad range of sakes – the traditional Japanese alcoholic beverage. For novice sake drinkers, the menu includes details about the variations, grades and distilling method of this unique fermented rice brew. “We are lucky to be located in one of the premier residential communities of Richmond,’’ Hinerman says. “Our lounge is the perfect place for people to grab a bite and a drink before heading out for the evening or to unwind after a long day at work.” Truong’s creative impulse can also be seen in Haiku’s unique and eclectic décor, which includes recycled-sugarcane tiled walls, bathed in swaths of colorful light, cushioned booths and a special private party room with a faux fireplace. “This is my version of the American dream come true,’’ Truong says. “This was the right opportunity at the right time, and we had the ability to embrace it. It doesn’t get much better than that.” n 34
SEPTEMBER/OCTOBER 2013
A TASTE
of the Menu
Starters Sashimi Pizza Tempura fried tortilla, topped with tuna and salmon sashimi, spicy kani, avocado and mozzarella.
Peppercorn Fried Calamari
ENTREES Crispy Spicy Grouper Fried with cumin, chili pepper, scallion and cilantro.
Sesame Chicken Lunch Box Served with miso soup, ginger salad, fried rice, California Roll and tempura.
SUSHI Rainbow Spider Roll Tempura soft shell crab topped with salmon, tuna, tilapia, yellowtail, and avocado.
Forest City Roll Tempura lobster, smoked salmon and spicy lump crab, topped with red caviar.
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B U S I N E S S
W A T C H
Calendar of Events Catching Sight: The World of the British Print
August 31–July 2013 Virginia Museum of Fine Arts
M AY
AUGUST
www.vmfa.state.va.us
This exhibition sheds new light on a common, but often overlooked, aspect of British art: the British Sporting Print. Featuring more than 100 prints, this exhibition takes an innovative approach to the subject, examining these works of art from a historical perspective.
Butterflies LIVE! May 24–October 13 www.lewisginter.org
Experience the wonderful world of butterflies! Get up close and
SEPTEMBER
Lewis Ginter Botanical Gardens
personal as hundreds of tropical butterflies feed, flutter and take flight all around you.
OCTOBER
J U N E
Richmond Rox Endurance Triathlon September 22. Rocketts Landing www.richmondmultisports.com
Richmond's only half iron distance triathlon is a 1.2 mile swim in the James, a 56 mile bike through rural Virginia and a 13.2 mile run through historical downtown Richmond and by the river.
36
SEPTEMBER/OCTOBER 2013
The Color Run September 14 Richmond Raceway Complex www.thecolorrun.com The Richmond Symphony September 13 Pocahontas Premieres www.dcr.virginia.gov Disney on Ice Presents: Let's Celebrate September 19–22 Richmond Coliseum www.ticketmaster.com Chicago September 19 Carpenter Theatre www.richmondcenterstage.com Beethoven Celebration September 21–22 Carpenter Theatre www.richmondsymphony.com Walk Now for Autism Speaks September 28 Richmond International Raceway www.walknowforautismspeaks.org The Beach Boys September 25 Innsbrook Afterhours www.innsbrookafterhours.com Garden Explorations for Families October 1–29 Lewis Ginter Botanical Garden www.lewisginter.org Richmond Home Show October 12–13 Richmond Raceway Complex www.richmondhomeshow.com War Horse October 29–November 3 Landmark Theater www.broadwayinrichmond.com UkeFest VA November 1 Cultural Arts Center of Glen Allen www.artsglenallen.com
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Indian Cuisine
For more savings, print more NaviDeals from www.RichmondNavigator.com. 38
SEPTEMBER/OCTOBER 2013
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SEPTEMBER/OCTOBER 2013
RIVER
CITY
T hrow P arty R iver C ity a
in
By Meagan Moore
L
ocation…location… location…While this mantra may be heard most often in the real estate community, its usefulness and accuracy aren’t just limited to new property purchases. In fact, the location of an event not only sets the tone for the gathering, it also sets the expectations of the guests. With that in mind, it’s essential to shop carefully for venues when putting together your next convention, wedding or special event. Not sure where to start? No worries. Richmond has a vast array of historic, scenic and downright snazzy locations, perfect for your next event. See what suits your fancy!
The Jefferson Hotel h 101 W. Franklin St., Richmond (804) 788-8000 Whether personal or professional (or a little bit of both), The Jefferson Hotel has the facilities and staff to make your upcoming gathering a raving success. Team-building events, weddings, celebrations and conventions are all supported by the Jefferson’s dedicated convention services staff and can be booked in a variety of meeting rooms, celebration halls and other accommodations.
Virginia Museum of Fine Arts 200 N. Boulevard, Richmond (804) 340-1590 Historic backdrops aren’t hard to find in Richmond, but there’s only one that holds over 20,000 works of art. In addition to its worldclass collection, VMFA also boasts the Cochrane Atrium, the Amuse Restaurant and Best Café, the Marble Hall and the Pauley Center. These venues are supported by a dedicated team on staff to help make each event unique and memorable.
The Boathouse at Rockett’s Landing
The Historic John Marshall Ballrooms h
4708 E. Old Main St., Richmond
101 N. Fifth St., Suite 303, Richmond
(804) 622-2628
(804) 775-2323
Located along the James River, The Boathouse is one of
42
With a classic atmosphere sure to take your breath away, the
Richmond’s favorite locations and offers a fabulous urban setting
Historic John Marshall Ballrooms is home to two spacious, beautiful
for any special event. In addition to the stunning river views from
ballrooms, pre-function spaces and a classy, killer lunch. Foodies
all of the three distinct event spaces, The Boathouse also boasts a
will be just as blown away by the refreshments as the scenery
breathtaking look at the Richmond skyline, a fabulous menu and a
because all events hosted here are catered by Homemades by
number of ways to customize your special event.
Suzanne – one of Richmond’s favorite restaurants and caterers.
SEPTEMBER/OCTOBER 2013
R I V E R
C I T Y
The Bull and Bear Club h 901 E Cary St, 21st Floor, Richmond (804) 649-8431 With eight unique and distinct dining and banquet rooms, as well as accommodations for everything from corporate lunches to wedding receptions, the Bull and Bear Club is one of the River City’s favorite – and most sky-scraping – locations to host special events. Though created as an exclusive business club, the Bull and Bear remains a great place to convene with coworkers, but also has become an equally perfect venue to get a little more personal.
The Hippodrome Theatre and Mansion Five26 h 526-528 N. Second St., Richmond (804) 308-2913 Hosts looking for a vintage backdrop for their events should look no further than the Hippodrome. Larger parties can take advantage of the Hipp’s artful, spacious layout, or the Speakeasy’s classic 1920s-style ambiance. Parties of 30 or fewer can venture over to the equally-retro Mansion Five26 – a more intimate and formal setting for wining, dining and celebrating. n
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SEPTEMBER/OCTOBER 2013
R I V E R
Seedowntown
C I T Y
more events THE LANDMARK 6 N. Laurel Street. 646-0546 www.landmarktheater.net
10/19 WCVE Presents: An Evening with David Sedaris 11/9 An Evening with... Joe Bonamassa
Graze on Grace
November 10 The second annual Graze on Grace festival promotes the locally-owned restaurants and food producers that make Richmond a great place to live and visit. For
THE NATIONAL 708 E. Broad Street. 612-1900 thenationalva.com
9/19 Pepper
just $3 a sample, taste signature dishes from over 25 restaurants. Or pick up fresh
9/22 City and Colour
produce and craft foods to take home.
9/24 Walk the Moon
Grace between 4th and 7th Streets. www.grazeRVA.com
To Kill a Mockingbird
September 26– October 20 In a small Alabama town during the Great Depression, attorney Atticus Finch
10/8 Shuggie Otis 10/12 Neutral Milk Hotel 10/17 Rusko
defends a black man accused of raping a white woman. This tough and tender
10/24 Father John Misty
tale of race, class, justice and the irrational conflicts of the human heart is a
10/26 Cold War Kids
timeless exploration of conscience. The Sara Belle and Neil November Theatre. www.va-rep.org
www.richmondnavigator.com
11/9 Leftover Salmon
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By Davy Jones, Photos by Joseph Weindl
46
SEPTEMBER/OCTOBER 2013
R I V E R
C I T Y
S
ince last October, Toxic Moxie has been treating Richmond to a distinctive, danceable style of music their Facebook page calls “dirty disco punk.” Their first official release – an EP dubbed “Episode IV” – just hit the streets, and I sat down with drummer Danny Crawford, bassist Mitch Kordella, guitarist Justin Shear and singer Sera Stavroula in the group’s subterranean Metro Sound & Music practice space to talk about Toxic Moxie’s origins, their approach to performing and, of course, Star Wars.
Where did the label “disco punk” come from?
Have you loosened up onstage over time?
Danny Crawford: Didn’t somebody else say that?
SS: It changes depending on where you are. I really like playing at
Mitch Kordella: Possibly. It just stuck. You gotta throw the “dirty”
Emilio’s because there’s no stage. So, if someone’s dancing in front
clarifier on, and then the even more important clarifier is “with a touch
of you, they’re in front of you. You can dance with them, which is
of class.”
awesome. I would rather have that than be by myself dancing. MK: During instrumental parts of our songs, Sera will go out into
Mitch and Danny, when did you start playing
the crowd and dance around for a while.
together?
SS: And then everyone’s like, “You’re dancing– I must need to be
MK: I’ve known Danny since sophomore or junior year of high school.
dancing!”
DC: Yeah, sophomore year. MK: We grew up in northern Virginia, and we played in a couple bands
Are there improvised elements when you per-
in high school and stayed friends throughout the years.
form live, or is everything pretty buttonedup?
What other bands in Richmond?
DC: It’s really tight. There are times in some songs where, if the
MK: We were in a band called Apache Radio.
crowd is going crazy, we’ll look at each other and go, “Yeah?” “Yeah!”
Justin Shear: They were awesome.
and hit the chorus again. But we always know exactly where we’re going. Part of this band coming together is that we all wanted to
Justin, you were the next to join?
write concise songs.
Justin Shear: Mitch got in touch to see if I wanted to jam, and after we played, they said, “We had another reason for asking you here.
What about your approach has changed in
Do you want to start up a project?” And, I said, “I was hoping you would
the time you’ve been working together?
say that!”
MK: At first, the three of us would write the music and Sera would
MK: We had an ulterior motive.
write the vocals, but we’ve all joined in on every part of the process.
JS: I was looking to get involved in something that was dancey. I’m
Justin is coming up with drum ideas. Danny is coming up with lyr-
really into house and electronic music, so something that goes in that
ics. It’s very democratic and I think that can lead to better ideas.
direction was a real attraction to me. You’ve titled your EP “Episode IV” despite the Sera, your first show singing with the band was
fact that it’s your first release. Is the name a
at Tobacco Company. What stands out in your
Star Wars reference?
memory?
MK: Yes. We’d like to do a string of EPs back-to-back-to-back
Sera Stavroula: The room was packed, but everyone was in a
within the next year. The next one is going to be “Episode V,” then
chair, and Tobacco Company has those big chairs with the arm rests.
“Episode VI.”
I was really nervous, so I held the microphone the whole time. It was probably a little bit awkward, but it was really sweet. I’m a choir kid,
What else do you have coming up?
and I’ve never been in a band before, so this is the only band for me. It’s
MK: We’re making a video for the first song on our new EP, “Talk-
given me the opportunity to learn how to use my voice better. So many
ing Hands.” Then, we have a show at Emilio’s on September 8th.
female vocalists I respect are in this genre, and they can throw their
We’re also going to set up a big Halloween show. n
voices so well, so it’s been awesome trying to do that.
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47
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-
1
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.
2
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-
3
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 48
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.
4
5&6
49
SEPTEMBER/OCTOBER 2013
Look Mom, No Skis! How to enjoy a ski resort without schussing By Jody Rathgeb
M
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
Go for: The Plunge, Virginia’s largest snow tubing park, offers a hill
temperature at 84 degrees, while visitors surf at The Pipeline and
longer than three football fields and a conveyor lift to get you back
enjoy body slides, tube slides, waterfalls, a hot tub and a rapids
up the mountain. As they say, anyone can slide.
course.
Also try: The Spa at Wintergreen offers a wide array of services,
Also try: Massanutten offers a wide range of classes in arts and
including massages, facials and body wraps. Other non-ski activities:
crafts, fitness and cooking. When you’re ready to brave the outdoors,
include a winter zip line; ice skating; and an aquatics and fitness
there are snow tubing and ice skating. The resort even has Thursday
center, with an indoor pool.
night bingo, with the McGaheysville-Massanutten Lions Club.
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SEPTEMBER/OCTOBER 2013
F A M I L Y
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
53
F A M I L Y
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.
B
ut just what is a bond? To put it in simple new-parent
When snuggling close with your baby, mimicking their facial
terms, it’s that connection that coaxes you out of bed at 4
expressions, smiling warmly and maintaining eye contact are great
a.m. to tend to your baby’s every need, despite your own
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
exhaustion. 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
Taking a Class Together
first smile or feeling their tiny fingers grip yours. 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
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
during the classes. Fit4Mom Richmond offers Stroller Strides and Body Back classes. "Our classes offer moms amazing workouts – taught by specially-trained instructors – that focus on cardio,
feeding time. Talk softly and make silly faces while
strength and core,” says owner Ashley Digby. “In
you bathe. Offer a gentle massage with lotion before
addition, we incorporate songs and activities that keep
dressing.
the babies engaged with their mommies. This allows for bonding between mom and baby, while still focusing
Close Interactions
on getting healthy." Other companies offering parent-child 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 and more rapid weight gain. 54
include: Romp N Roll, with gym, music and art classes 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
SEPTEMBER/OCTOBER 2013
Ask the Experts
Prompt • Courteous • Professional
Q
I have a 50+ year old house with all copper piping. Lately I have had a few “pinhole” leaks. Is it time to replace all the copper? If so, What piping is the best replacement?
A
If you are using untreated well water, definitely yes. If you are using County or City water, it is probably in your best interest. “Pin-hole” leaks form in copper piping because of wear and tear over the years. Friction from 50+ years of water passing through them thins the copper piping. Minerals, etc. in the water can speed up this process. What you need to realize is that this damage is not isolated to the area where the leak has formed. All of your piping has been subjected to the same water flow. When you make one repair, it increases the pressure in the piping and the next weakest point breaks. The piping that works best for water supply piping is CPVC plastic water pipe.
288-1951
YouCanTrustGus.com Gundlach Plumbing & Heating is a Woman Owned Business
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55
....and lots of it!
WWW.989LIBERTY.COM Parkside at Beth Sholom is different. We’re not just another assisted living option. We’re a new state-of-the-art facility in Richmond, Virginia. Our extensive services for every resident and every level of care, along with our commitment to keeping your parents as our number-one priority, truly set us apart.
56
SEPTEMBER/OCTOBER 2013
H E A L T 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.
A
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
automatically 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
*
Have a list and a plan…and stick to it.
Here’s wishing you a future of happy, healthful shopping! n 57
B U S I N E S S
W A T C H
Saxon Shoes Celebrating 60 years of business in the Richmond area By Erin Pittman
S
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
58
SEPTEMBER/OCTOBER 2013
B U S I N E S S
W A T C H
James River Nurseries Celebrating 30 Years of Service By Audrey Surma
W
hether you are a home or business owner, James River Nurseries (13244 Ashland Road, Ashland, VA, 804-7982020, www.jamesrivernurseries.com) will be your go-to
business for all your landscaping needs. With their proven record of excellence, you simply can’t go wrong. “We offer a full-service design/
Enrich
build landscaping service with 30 years of productive business and experience,” says Mike Hildebrand, who founded JRN alongside Al Jones. This successful business has grown from only a couple of trucks and employees to an expansive nursery encompassing more than 200 acres of farmland in Ashland and Montpelier and more than 30 acres
PrEParE
EndurE
on Ashland Road, where they grow their own plant and landscape materials. Offering the highest quality plant material at competitive prices, James River Nurseries produces 100 percent customer satisfaction again and again. In fact, most of their business is generated by repeat customers and referrals. Some of the notable residential communities that have been land-
LEarn MorE about us
scaped by JRN include Wellesley, Wyndham, Twin Hickory, Rutland,
Please join us for an Admission Program
Tarrington, Charter Colony, Magnolia Green and Rivergate. Over the past three decades, they have made their mark in the
Kindergarten October 17 & 29, November 19
business sector, as well. A few of those sites include West Broad Vil-
Grades 5-8 November 1
lage, Innsbrook, the Virginia Museum of Fine Arts, Capital One, Bell-
Grades 9-12 October 25
grade, Arboretum Office Park and Bass Pro Shops.
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.
www.richmondnavigator.com
130809-CS-ChesterMag_AR_R.indd 2
“We have been proud to serve Central Virginia for the past 30 years and welcome the opportunity to continue providing customers with their landscaping needs,” says Hildebrand. n
8/13/13 8:16 AM
59
Fiamour Lingerie & Intimi
Rigby's Jig
The Beauty in Being You
Dancing With the Stars
By Erin Pittman
By Christine Stoddard
C
ome discover “the beauty in being you” at Fiamour Lingerie & Intimi – an upscale boutique in Carytown that offers something for everyone. Fiamour features bras, bridal prod-
ucts, fine European lingerie, mastectomy products, sleepwear, lounge wear, hosiery and gifts. Owners Danyelle Evans and Sheri Harabedian opened Fiamour in October of last year with the desire to offer a wide selection of everyday lingerie in hard to fit sizes. With sizing available from 28-50 and cups AAA to K, they have accomplished just that. In addition to carrying specialty sizes and designer lines to fit every budget, the owners aim to create an approachable shopping experience.
W
hether you’re nervous about slipping on ballroom shoes for the first time or you just want to find a place to dance your nights away, Rigby's Jig Dance Studio (www.rig-
bysjig.com, 804-864-2300) promises you'll have fun on the floor. “Rigby's Jig is anything but stodgy,” says owner Eleanor Robertson. “Our whole goal is to make ballroom dancing relaxed and relevant.” Robertson, a Richmond native who started dancing at age 3 and later studied theater and dance at George Washington University,
“Trying on lingerie can be intimidating, so our goal is to make
opened Rigby’s in 2003. Its penchant for contemporary music and
women feel comfortable and confident,” says Evans. “Fiamour has a
flair for weekly parties attract ballroom aficionados and novices, who
warm setting, with roomy dressing rooms, luxurious seating and per-
range in age from their 20s to 80s. Seasoned instructors – from a
sonalized service to make the process relaxing and enjoyable.”
former ballerina to a retired nuclear chemist – lead clients in private or
Fiamour also offers one of the largest selections of bridal products in town. Brides-to-be can shop foundations, shape wear, sleep wear and honeymoon items. And those in need of mastectomy products will find fashion bras to fit prosthetics and camisoles and tees appropriate for the reconstruction process. Fiamour’s knowledgeable staff can help find the perfect product to suit your needs.
group lessons once a week. Every instructor has been trained to work patiently with beginners. In fact, competing against one another is never the aim. Instead, Robertson states “It's about getting comfortable in a welcoming, bright atmosphere and just having fun.” While some clients are looking to refine their technique, others are looking for love. “Ballroom dancing makes a great date night idea,”
Unlike most lingerie boutiques, Fiamour features a full kitchen and
Robertson explains. “But, it's also for people searching for a new hobby,
seating area perfect for hosting private parties, like a girls’ night out or
hoping to lose weight or getting ready for their daughter's wedding.”
a bridal shower. “We close the store, provide food and drinks and offer
Rigby's, located at 5470 West Broad Street, offers classes in multi-
private fittings to the hostess and her guests,” Evans says. “The hostess
ple styles – from Traditional Ballroom and Latin-American to Swing,
receives 20 percent of the sales in store credit. These events have been
Country Western and General Social.
very popular.” To experience Fiamour’s fine products and atmosphere for yourself, visit them at 3030 West Cary Street in downtown Richmond. For
Feel free to walk-in and enjoy your first class at no charge. For those wanting to come back, Rigby's Jig has an array of membership options. n
more information, go to www.fiamour.com. n 60
SEPTEMBER/OCTOBER 2013
B U S I N E S S
Collegiate School's
Global Leadership Conference
W A T C H
HAND AND STONE Unique spa offers massages, facials and waxing
By Christine Stoddard
By Tammy Brackett
S
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
South Africa, Lebanon, Italy, Malaysia and Spain will be learning about
A
and discussing the theme of “The Global Economy and the Environ-
like the Signature Hot Stone Massage or Hot Towel Foot Massage, the
ment.” Eighteen Collegiate seniors will also participate in the confer-
trained professionals at Hand & Stone (www.handandstone.com, 804-
ence, and the foreign students will stay with other Collegiate students
360-0005) will have you feeling and looking your finest from head to
in their homes.
toe in no time.
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,
t Hand & Stone Massage and Facial Spa, every day is a day to restore, relax and refresh. Choose from a wide variety of massage techniques, facial treatments or waxing – all pro-
vided by the spa’s licensed therapists and estheticians. With options
“We strive to make global education an active part of our students’
“Our therapists specialize in all types of relaxing and healing tech-
lives,” says Clare Sisisky, the school’s director of Global Education. “And,
niques,” says owner Sara McBride. “We’re especially focused on prena-
we provide a variety of opportunities throughout the year to help
tal massages. My husband, Dr. Robert McBride, is an OB/GYN, so we’re
them understand that the world is bigger than Richmond and our
very much attuned to the health benefits for pregnant clients.”
campus.”
Hand & Stone's master estheticians use Dermalogica and Clarit-
Over the course of the week, students will meet the challenge of
yRx skin-care products and specialize in exceptional exfoliation facial
getting in groups and coming up with innovative products to address
treatments, such as microdermabrasion and chemical peels. They also
an environmental concern. Their collaborative work will be informed
offer a full line of waxing services, including full body and Brazilian.
and inspired by educational sessions with professors and professionals
“Customers can choose from many spas in the area,’’ McBride says.
at the da Vinci Center for Innovation at Virginia Commonwealth Uni-
“Our emphasis is on providing upscale spa services at affordable pric-
versity, the Science Museum of Virginia, the University of Richmond,
es and at convenient times.”
Dominion Resources and MeadWestvaco. The goal is for these lectures
Open seven days a week, Hand & Stone offers low introductory
and presentations, and for the students' cross-cultural brainstorming,
prices, as well as frequent specials, including the fall Pumpkin Treat-
to help the students understand the field of social entrepreneurship.
ment.
Sisisky emphasized that this is “an opportunity for our ninth
For an absolutely exceptional experience, visit Hand & Stone at
through 12th graders to learn how to collaborate cross-culturally to
11873 West Broad Street in Short Pump, next to Kroger. Gift cards are
solve important problems.” n
available. n
www.richmondnavigator.com
61
S E N I O R S
Avoiding Poverty:
R
U s i n g
R e v e r s e
M o r t g a g e s
Retirement has become a frightening prospect for millions of Americans 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
The principal options include: a credit line of about $63,000, which
mortgage, is a partial solution to the crisis. It is partial because it is
grows over time, if not used; a monthly "tenure" payment, which will
feasible only for homeowners who have significant equity in their
pay her about $331 a month for as long as she lives in her home; or
homes when they retire. However, that is a very sizeable chunk of the
some combination of the two. She could also select a monthly term
retirees who need help. Let's focus on two seniors whose problems
payment, which would be larger than the tenure payment but cease
differ in severity, but each scenario is typical of millions of others.
when the term 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 issue: 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.
62
SEPTEMBER/OCTOBER 2013
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63
64
SEPTEMBER/OCTOBER 2013
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65
66
SEPTEMBER/OCTOBER 2013
A GARDEN FOR ALL SEASONS Planting for fall and winter color Red Camellia
By Jennifer Saunders
A
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
color, showcased against a drab landscape. You’ll appreciate the quiet
purple berries along drooping branches from fall through early
beauty of plants that are designed to put on their best display after
winter.
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 winter-interest plants, as well as some recommended by Ann Meisoll at Strange’s Garden Center.
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 Honeysuckle: Like Quince, Winter Honeysuckle tells me 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
67
A R O U N D
T H E
H O M E
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 curatedvintage 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/
Hellebores 68
LoveWhereLive.
SEPTEMBER/OCTOBER 2013
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for your next bath or kitchen remodel?
OutStanding valuE • tOtal COMMitMEnt SupERiOR pROduCtS • quality CRaFtSManShip
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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
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
door may be removed, opening a recessed nook
in an out-of-the-way area, such as a basement, but that is
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not 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
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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
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Farm To Glass Do You Know Where Your Wine Comes From? By Hunter Boxley of Vino Market
T
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
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