Wilmington Magazine Nov-Dec 2013

NOVEMBER/ DECEMBER 2013

S ’ R E V O L D O FO Guide

Decorate for the Season

HOLIDAY GIFT GUIDE

26

Must-visit Eateries for Breakfast, Lunch & Dinner

Quail Hunting Lodge

Holiday Attire

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November / December 2013

48

Enchanted Evening

Bare a shoulder. Dazzle in diamante. Leave the basics behind and sizzle up your style with trendy new holiday looks.

By Kristin Wood

60

52

Luxe Lodge

Designer Tina Williamson pulls out all the stops on this rustic quail hunting lodge that doubles as a family retreat .

By Lauren Frye

No Reservations Dashing and dining through 26 Wilmington restaurants, cafes & pubs, and the dishes we love to eat and share.

By Liz Biro

Holiday Gift Guide

‘Tis the season for giving and we’ve got 32 great gift ideas.

4 | WilmingtonNCmagazine.com

Photo G. FRANK HART

72

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Departments »

November / December 2013

13

35

Buzz 13 Commercial Expansion On tour with Cothran Harris Architecture.

Art Seen A UNCW 14 professor’s science background is his springboard for watercolor paintings.

16 Design Cothran Harris talks about his design of the new O2 Fitness facility at Hanover Center.

22 Local Chatter A visit to Wilmington’s largest consignment store.

Well Styled Food+Drink 35 Conversation Starter Star Sosa and her jewelry design studio, Spectrum Art & Jewelry.

Beauty Sweet and 36 flawless or sparkling vamp, the holidays are here. Put your game face on.

40 Shopping Awardwinning fine jewelry, hand-picked diamonds and fine art.

47 News Maker For models and actors, the road to success is all about dedication.

48 Fashion Leave the basics behind and sizzle up your style with trendy new holiday looks.

60 No Reservations Dashing and dining through 26 Wilmington restaurants, cafes & pubs, and the dishes we love to eat and share.

77 Dining Review 1900 Restaurant Lounge 80 In The Kitchen A Thanksgiving Celebration with delicious recipes for the classic holiday feast, plus some clever new ideas that will have you going back for seconds.

87 Restaurant Guide The best spots for eating and drinking in Wilmington.

10 Reader Services 12 Publisher’s Letter 96 The Last Reflection

NOVEMBER/ DECEMBER 2013

’S FOOD LOVER26 Guide

Decorate for the Season

HOLIDAY GIFT GUIDE

Must-visit Eateries for Breakfast, Lunch & Dinner

Quail Hunting Lodge

Holiday Attire

ON THE COVER » Surf and turf roll at Tamashii Photograph by

30 Society Set Were you seen?

JAMES STEFIUK

34 Staff Picks New book titles for some good reading.

43 Home Four Wilmington interior designers offer their tips on decorating for the holidays 6 | WilmingtonNCmagazine.com

Fundamentals

WilmingtonNCmagazine.com

26 Events Your guide to planning your social calendar.

93 Treasure Isles Small but gorgeous, Vieques and St. John come with all the tropical island swag of their neighbors, but without the crowds.

Best Restaurants • Quail Hunting Lodge • Cocktail Attire

21 About Town Holiday Market

93 Travel

November / December 2013

20 About Town Festival of Trees

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CEO & Publisher Robert Sweeney ■■■ Associate Editors Julie Yow Susan O’Keefe ■■■

Joseph O. Taylor – Real Estate Transactions & Development

Frank B. Gibson, Jr. – Business & Tax – Wills, Trusts, Estate Planning & Estate Administration

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– Business & Tax – Mergers & Acquisitions – Wills, Trusts, Estate Planning & Estate Administration

Contributing Writers Amy Tran, Cece Nunn, Courtney Webb, Jamie Walker, Jason Frye, Jennifer Glatt, Judy Royal, Katie McElveen, Kim Henry, Kristin Wood, Lauren Frye, Linda Tyrrell, Liz Biro Photographers Erin Whittle, G. Frank Hart, James Stefiuk, Jay Browne, Joshua Aaron, Julia Hirst, Leslie Koehn, Susan Francy ■■■ Production Coordinator Dana Maskin

James W. Latshaw

– Commercial & Banking Transactions – Mergers & Acquisitions – Wills, Trusts, Estate Planning & Estate Administration

Andrew K. McVey

– Labor & Employment – Litigation

Faison Gibson Sutton – Real Estate Transactions & Development

Distribution Coordinator Joy Brown Web Developer Nikki Muhammad ■■■ Customer Service Wilmington Office: (910) 352-8102 Corporate Office: (843) 856-2532

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Wilmington Magazine (Vol. 1, No. 4) is published 6 times per year by DueSouth Publishing, LLC, 3853 Colonel Vanderhorst Circle, Mount Pleasant, SC 29466. The entire contents of this publication are fully protected and may not be reproduced, in whole or part, without written permission.

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So Much More Than A Furniture Store

Gifts, Gifts, Gifts!

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Robert Sweeney robert@wilmingtonncmagazine.com

Best Restaurants • Quail Hunting Lodge • Cocktail Attire

I was speaking with an interior designer friend the other day, and she mentioned that she felt like her work did not have enough purpose, that it did not contribute true value to the public — “all fluff, no glory,” was how she put it. “It’s not like I’m a doctor saving lives,” she said. “I choose interior colors and pick out pillows. Granted, I pick out the best pillows, but still...”

I told her she was selling herself way too short. “Let me finish she said.” I kept quiet and she continued. “But then I realized that what I do is give people the home they want, which makes them feel peaceful and secure. They come home and they’re happy and relaxed. And what’s more meaningful than that?”

I think about that conversation from time to time — mostly when I’m perusing through photos to feature in this magazine, or meeting new people to review their stylish ideas.

What designers do is important because the art of design is just that — an art.

It’s difficult, and it takes discipline and training. And it does make a significant contribution to people’s lives.

Pillows. Paint colors. Curtains. This stuff matters, not just because it brightens up a bare room, but because it’s what we use to make ourselves feel at ease, comfortable at home. If that’s not enough of a reason to jump-start a shopping spree, them I’m excited to bring you several pages of decorating and craft ideas (see Going Beyond Garland, page 43, and our Holiday Gift Guide, page 72.)

The holiday season is upon us, and our homes will soon be filled with laughter and cheer from family and friends. We all have our holiday traditions, which typically centers around the dinner table. For this we put together a feast of classic dishes along with some clever additions (see A Thanksgiving Celebration, page 80).

There are many more great stories throughout the pages of this issue, including some great holiday attire ideas (see Enchanted Evening, page 48), and our annual roundup of some of the best restaurants in Wilmington worth a pilgrimage (see No Reservations, page 60).

We hope you enjoy this issue of Wilmington Magazine and find its pages to be full of ideas and inspiration. Come inside where it’s warm, break out the holiday decorations and the hot cocoa, and bring on the cheer and true spirit of the season.

November / December 2013

! n o i t a r i p s n I y a d i l o H

NOVEMBER/ DECEMBER 2013

’S FOOD LOVER26 Guide

Decorate for the Season

HOLIDAY GIFT GUIDE

Must-visit Eateries for Breakfast, Lunch & Dinner

Quail Hunting Lodge

Holiday Attire

Give the gift that lasts all year long... a subscription to

Just fill out the postcard in this issue, call 843.856.2532 or go to WilmingtonNCmagazine.com

Your Local Rundown on News and Culture

PHOTO ERIN WHITTLE

Commercial Expansion On tour with Cothran Harris as he discusses his design of the new O2 Fitness facility.

See page 16.

PHOTOS COURTESY DR. KAPRAUN

Architecture

by Design A UNCW professor’s science background proves to be the perfect springboard for his watercolor paintings

By JAMIE WALKER

D

r.

Fritz Kapraun — botanist, environmental scientist, and breeder of rare birds turned watercolor artist — ties a ribbon of pragmatism to every hat he wears. And his hats never wear out.

Kapraun’s stunning architectural portraiture is born of a process with less variables, perhaps, than the scientific method.

“I think being a good artist takes a minimal amount of talent and a great amount of skill. It’s a very classical, traditional point of view,” says Kapraun.

As structured and organized as his portraits are, they maintain an organic flow as the colors blend and fade, awash with varying moods brought on either by generations of inhabitants or natural variables giving a voice and a personality to his subject. They tell stories.

And it’s no accident, says Kapraun. While some artists believe that such revealing elements in composition are born of an ethereal “something other” than the artist, Kapraun insists that it’s the exacting calculations, the daily study and practice of the artistic process that accomplishes all of it.

And this is the approach he offers to students. Since retirement as Professor Emeritus at UNCW, he has immersed himself in art.

He teaches watercolor painting both at the Cameron Art Museum and at La Romita School of Art in the Umbrian Region of Italy.

14 | WilmingtonNCmagazine.com

(above) Beach Cottage watercolor, architectural portraits inspired by Pat Conroy’s novels. (right) San Jose de Laguna Pueblo watercolor of a 17th century Spanish mission in New Mexico. (below) Pears transparent watercolor, all by Kapraun.

“They get a lab book,” he said. “And I tell them, this is how you do it. It’s geometry, it’s pragmatic. This is how you learn to paint.”

Like his artist counterparts, though, inspiration is at the heart of his paintings.

Kapraun is inspired by the spaces people inhabit, from the Victorian architecture of downtown Wilmington, the tile-roofed stucco abodes of Arizona to the Romanesque architecture of Umbria.

“Every culture has a very distinctive architecture. It’s a sense of place. A house indicates lifestyle and situation. What people live in dictates the kind of life they’re going to have. Architecture is really important, and I like the challenges that come with it,” Kapraun said.

Kapraun first started painting 15 years ago knowing that retirement was approaching. His studies and tenure as a professor of botany and environmental science for more than 35 years afforded him extensive experience as a biological illustrator, so when choosing a retirement “hobby” he naturally gravitated toward drawing and watercolor. He took Gladys Faris’s watercolor class at St. John’s Museum of Art downtown on Orange and 2nd before the Cameron Art Museum was built.

“When she asked what interested each of us, I said, ‘I’d like to paint one of these old houses down here’,” said Kapraun. So she sent him outside to paint. And that’s where he stayed. Eventually Faris sent him to Neil Watson, renowned watercolor artist in Southport. Watson, a retired neurosurgeon, shared Kapraun’s pragmatism and soon became Kapraun’s mentor.

“And I just kept doing it. I did it for fun and would give them to people. Then I suddenly started getting requests and people

would commission me to paint their house.”

Soon after Kapraun picked up his new hobby, he discovered photographer John Sakel’s work. Kapraun was immediately taken. “Every one of his photographs is a beautiful presentation. He has an eye for Eiffel Tower infrathe value system, variations of red enhanced digital light. Each of his photographs is photo above, and delightful,” said Kapraun.

Hibiscus, one of a series of botanical Kapraun eliminated the digital photos, both hazards and inconveniences

by Sakel. of painting on site by using Sakel’s photographs as reference points. Their work complimented one another so well, that they began showing together at galleries in town in 2003. Galleries included WHQR gallery, Spectrum Gallery, and Port City Antiques and Art Gallery to name a few.

Finding quickly that they worked well together, Sakel and Kapraun had begun travelling, eager to capture the stories hidden in the ancient architecture of Europe, and brought their work home to share. Their shows displayed stunning infrared photos alongside pastel washes that softened reverent lines honored through centuries in homes and cathedrals of Spain, London, Greece, and Italy.

It was in Italy, though, that they finally found their niche.

Kapraun signed up for a class offered by Neil Watson at La Romita School of Art in Umbria five years ago, only to hear it was cancelled in the weeks before the scheduled trip. Kapraun decided to attend anyway. Upon arrival, he was asked to teach the class himself.

“It was just an accident,” he said. One that all parties benefitted from. La Romita has asked him back every year since.

Their daily journeys to quaint historical towns like Carsulae, Assisi, Orvieto, and Spoleto, are filled with exquisite cuisine, homemade grapa (Italian brandy), fine wines, and Kapraun and Sakel’s brilliant wit and extensive knowledge of the region.

While Kapraun is immersed in discussions of architecture and the process used to recreate it, Sakel creates daily photo diaries for students and advised them on the mechanics of creating stellar photographs.

“I like to capture the feeling of a place. I want you (the viewer) to look at the image and say: ‘What has happened here? What is going on here? And, why am I not here?’” Sakel said.

And that’s usually just what he gets from viewers.

Sakel’s infrared, black and white, and color images of Mt. Vesuvius, quaint hillsides, and breathtaking sunsets that bleed orange and red across the region tell innumerable tales.

“We keep going back because it’s fabulous,” Sakel said.

In 2014, Sakel will give a premier performance as an instructor at La Romita during the June 20-30 workshop.

Kapraun said that their trips to La Romita just make sense. “We have similar interests in art and architecture, and we just work well together.”

“And most importantly,” he says with a smile, “we play well with others.” W

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Rendering of O2 Fitness facility opening December 2013

Keeping it Fresh Cothran Harris talks about his design work with the new O2 Fitness facility at Hanover Center, a shopping mall that has stayed the course for more than 50 years

By CECE NUNN

When lifelong Wilmington resident Cothran Harris was a teenager, he bought comic books at a drug store in Hanover Center, often referred to as the Port City’s first shopping mall. Comic books are still for sale at the complex these days, along with meals, medicine, running shoes, jewelry, toys, clothes, groceries, office supplies, and a long list of other goods and services.

16 | WilmingtonNCmagazine.com

This year, a fitness center will be part of that list, with the adult Cothran Harris serving as the architect. O2 Fitness is opening a 26,000-square-foot exercise facility at Hanover Center, inside what used to be a warehouse for Sears.

The facility, at 1315 Independence Blvd., is the result of about four years of negotiation between the Oleander Co. and the fitness center operator.

“We think it’s going to be a big advantage for everybody,” said Jim Smith, development manager for the Oleander Co., which manages and leases the center.

After Hugh MacRae II became head of the Oleander Co. (formerly called Hugh MacRae & Co.) in 1951, he led the creation of Hanover Center in 1954.

Since then, the center’s appearance has changed, but many of its good and services have remained the same.

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“It’s a neighborhood center where people can pretty much get everything they need for their everyday lives,” Smith said of the 320,000-square-foot center.

Increasingly, exercise and fitness have become part of that list of necessities.

“We’re opening a second location in Wilmington due to the overwhelming success of our first location there,” said Michael Olander, CEO of O2 Fitness. “We look forward to helping new members in the Wilmington area reach and surpass their health and fitness goals at this beautiful, brand new facility in Hanover Center.”

Harris, of Cothran Harris Architecture, described some of the inside of the O2 Fitness at Hanover Center, the company’s 12 th location in the state and second in the Wilmington area after the O2 Fitness at Mayfaire Town Center.

“They have a group exercise room of over 3,000 square feet with a floating maple floor,” Harris said. “There is a dedicated cycle room, personal training facilities, and a mind and body room for yoga and Pilates.

This is all in an airy, warehouse facility with 17-foot ceilings. All of the original structure of the warehouse will be exposed on the inside. Where we have existing brick walls, they’re going to be left intact.”

“On the west side of it, there is a mezzanine which Sears originally used to store tires. On top of this mezzanine is where we’ve located the personal training area with large picture windows that overlook the neighborhood, providing plenty of sunlight.”

Locker rooms with saunas and child watch facilities are included among the center’s many offerings, Harris said.

Harris described the philosophy behind the outside appearance of the new O2 Fitness as well.

“Because the center is always evolving, whatever you do, you want it to fit overall with the shopping center, but you also want it to be on the leading edge,” he said.

Harris said the entrance to the new O2 18 | WilmingtonNCmagazine.com

Fitness Club will face Park Avenue and Empie Park, a City of Wilmington with tennis courts, a dog park and a playground, and the Empie Park Fire Station.

The O2 Fitness Club location joins the bustling Oleander Drive corridor as part of what seems to be a trend of popular businesses seeking success there, including a new Starbucks where a gas station used to be, a Whole Foods grocery store, and a Trader Joe’s.

Visitors to Hanover Center could see the facility taking shape behind Stein Mart as fall got under way. The Oleander Co. has more plans for the area between Stein Mart and O2 Fitness. Smith said the firm expects to add 8,000 square feet of retail space.

“We’re continuing to keep it alive, keep it vibrant, and keep it new and fresh,” Smith said.

Harris said Oleander Co.’s commitment to keeping the shopping center fresh is one of the reasons Hanover Center has thrived.

“The MacRae family and Oleander Co. have done a wonderful job of keeping it current and relevant as times have changed, and as the aesthetics have changed around it,” Harris said, citing a major facelift that took place about 15 years ago as one example.

“They pay particular attention,” Harris said, “to the day-to-day operations of the shopping center – how clean the sidewalks are, whether there are fresh flowers in the flower beds outside. There’s more to the success of a retail center than good

Cothran Harris

design and attracting good tenants; there’s a commitment there to making it an attractive and friendly place for people to shop and for people to visit and participate in different community activities.”

Some of those community activities have included Girl Scout cookie sales, Boy Scout fundraisers, craft fairs, Salvation Army bell-ringers and car shows.

Lifelong Wilmington residents like Harris remember when the center had a Winn-Dixie instead of a Harris Teeter.

Many particularly remember the May’s Shoes store.

“When I was a kid, May’s shoe store was one of the places we all went to get our shoes,” Harris said.

Sears, which had an entrance where Stein Mart’s is today, moved decades ago to Independence Mall. That mall, an indoor facility, opened in 1976. Other stores, such as May’s Shoes and Rose’s, have come and gone. Still others have stayed the course. And many of the Hanover Center businesses still there today were able to weather recent tough times.

Tenants were well-positioned, Smith said, for many reasons to cope with an economic downturn that affected so many businesses.

“They’ve got good-quality products; they’ve got things people need; and they’ve got a good following of clients,” Smith said.

In addition to O2 Fitness, Stein Mart and Harris Teeter, Hanover Center is home to a Rite Aid, large K&W Cafeteria and other restaurants, Shoe Shak, Omega Sports, Hobby Lobby, Books-A-Million, a Pier 1 and more. Businesses in the center that are not part of the main strip include banks, a Chick-Fil-A, Hardee’s and a Talbot’s.

“It has always been more than a shopping center,” Harris said. “It’s been a family-oriented fixture of the Wilmington community.” 910-793-3433, cothranharris.com W

PHOTO BY ERIN WHITTLE

“Because the center is always evolving, you want it to fit overall with the shopping center, but you also want it to be on the leading edge.”

Consignment Chic Six Days a Week!

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910-452-4468 Mon – Sat 10 am to 5 pm 5814 Oleander Drive Wilmington, NC www.EncoreConsignmentStore.com

SPONSORED EVENT

Cape Fear Festival of Trees

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Managing Editor Job Description: Oversees the design, editorial direction, and content of publication. Writes and edits individual articles, assigns articles and photo assignments to freelance writers and photographers. Reviews and edits all assignments before publication.

Attend social and business events.

College degree and at least 3+ years of experience required.

Media Account Executive Job Description: Sell and service the advertising clients of Wilmington Magazine and represent our portfolio of products at selected events. Provide clients with market-based advertising solutions which include print, digital, direct marketing, and design. The Account Executive will be expected to identify new advertising clients, and grow market share. College degree or equivalent sales experience required.

If you are a proven leader, email your cover letter and resume to: robert@wilmingtonncmagazine.com or fax to 877-505-4432.

music, and theatre performances and so much more. This festival benefits non-profits, Lower Cape Fear Hospice & LifeCareCenter and Cameron Art Museum.

PHOTO COURTESY C.A.M.

A visit to the Cape Fear Region during the holiday season is not the same without a visit to the Cape Fear Festival of Trees. The smell of hot chocolate, the sounds of singing and the sights of sparkling trees evoked a remembrance of things past, and things future.

A 26 year tradition, the event is held at the Cameron Art Museum, Nov. 22 - Dec. 8. There will be over 30 beautifully decorated trees, the smells of holiday goodies and once again, the sights and sounds of the season that ring throughout the museum. In addition to the holiday trees, families enjoy a 15 foot indoor memory tree where they may leave a sentiment,

Party in the Pines

Don your work attire or favorite holiday cocktail dress and join us for the Cape Fear Festival of Trees official grand opening – Party in the Pines – on Friday, Nov. 22, 6-9 p.m. Music, cocktails, hors d’oeuvres, and delicious holiday desserts are yours to enjoy among the magnificently decorated holiday trees and lights. Guests will have a chance to meet their favorite characters in costume from the Wilmington School of

Ballet’s “The Nutcracker.”

Make your plans now to enjoy this festive, family favorite for your holiday celebration! Cameron Art Museum, 910-395-5999. Online ticket sales at capefearfestivaloftrees.org.

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SPONSORED EVENT

Join us for the Cape Fear Academy Holiday Market on November 14-16, on the school’s campus at 3900 South College Road.

The market will feature over 12,000 square feet and 60 distinctive vendors selling jewelry, home decor, gift items, clothing, accessories, children’s items, and food. A small market of fine art will also be offered. This event will be open to the public and more than 2,000 shoppers are anticipated. Money raised will be used for faculty professional development.

but you must be at least 21 years old to attend the party.

Advance tickets are $25 per person ($30 at the door) and entitle the purchaser free admission on Friday and Saturday.

The Holiday Market officially opens on Friday from 10 a.m.-8 p.m., and continues Saturday from 10 a.m.-5 p.m., with a special children’s area for Saturday shoppers.

For more information call 910-791-0287, extension 1134, or for online ticket sales visit market.capefearacademy.org.

Sip N Shop Preview Party

The Sip N Shop Preview Party will be held on Thursday, November 14, 6-9 p.m. Sorry,

DISCOVER THE CFA DIFFERENCE Academic Excellence I 8:1 Student -Teacher Ratio I 1 to 1 Laptop Program Grades 3-12 Outstanding Extracurricular Opportunities I Superior Reading & Writing Program PK3 - Grade 12

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Another Man’s Treasure With new management at the reins, it’s business-as-usual for Wilmington’s largest consignment store

By KIM HENRY

»

Photos by SUSAN FRANCY

I

f you love a good peruse through timeless treasures, then you have no doubt come across The Ivy Cottage. Opened in 1998 by a mother and daughter team, the store has been steadily expanding for fifteen years, and has recently entered a new chapter of its life in the shape of a new owner.

Andrew Michael Keller, known to all as Drew, seemed destined to one day take over the antiques empire, and that day finally arrived in May of this year. “It’s been a very busy few months,” smiles Keller from behind his desk in the middle of cottage two. “ My wife Marie and I bought this business and our first child Abigail was born three months later — it all happened so quickly!”

Thirty-five year old Keller spent his childhood moving around the world as his father was in the Air Force. He lived in France, Germany and the UK, as well as many different parts of the US. “While other kids were going to baseball games, I was getting dragged around European flea markets, antique shops and old churches!” says Keller. Growing up amid buildings and artifacts that were hundreds of years old ignited Keller’s curiosity for all things ancient and unusual.

“I wanted to be a paleontologist when I was a kid, but I have always been a bit of an entrepreneur too, so I guess working here is the perfect combination.” smiles Keller. Having moved down to Wilmington from New Jersey at 22 | WilmingtonNCmagazine.com

Drew Keller

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“While other kids were going to baseball games, I was getting dragged around European flea markets, antique shops and old churches.” the age of twenty-one and completing his biology degree at UNCW, Keller started working at The Ivy Cottage as a delivery person in the warehouse.

“I had a natural eye for consignment, I was around it all day and it wasn’t long before I was one of the biggest consigners in the store,” explains Keller, whose natural love of anything out of the ordinary is obvious by the collection of oddities that adorn his desk.

The Ivy Cottage has around 8,000 consigners, making it one of the biggest consignment stores on the East Coast. It has three main buildings, a warehouse and outdoor space that displays outdoor furniture.

Each cottage is somewhat themed, with cottage one housing the half price room and more eclectic goods, cottage two holding the more classic vintage objects such as Persian hand knotted rugs and chandeliers, and cottage three sporting a nautical theme and the seasonal displays.

24 | WilmingtonNCmagazine.com

The store is the temporary home to hundreds of pieces of fine china, glassware, pictures, lamps, desks, chairs, furniture and a myriad of other collectables, but it also very clear about what it does not stock. “We don’t do electrics, clothes, baby items, plastic lawn furniture, futons, pianos, machine made rugs or anything made from pressed wood,” says Keller. The list may be subject to change but it is clear that Keller and his team of thirty employees want objects of interest, the real deal and quality vintage goods.

Keller strives to authenticate every piece that comes in and this process often requires research which is what he loves to do. “Picking is my passion! I love taking something and figuring out its roots and its authenticity,” says Keller. “People often have no idea what they actually have and it’s our job to tell them.

Sometimes they don’t realize the worth of their object and at other times, they can be convinced that they have a genuine antique and it’s actually worth very little. It goes both ways.”

All four buildings are in a constant state of flux as goods come and go on a daily basis. One of the many changes that Keller has already accomplished as the new owner, is the installation of a new computer system that allows all four buildings to communicate with one another. He is gradually refurbishing all three cottages and streamlining the entire operation to make it even more simple for buyers and sellers to transact business.

As Keller takes the transition from employee to owner in his competent stride, The Ivy Cottage looks set to remain one of the most eclectic places to shop in Wilmington, if not the entire East Coast. It seems to house everything from a random letter opener, to antique furniture worth thousands of dollars. With consigners receiving 60% of the sale price, shoppers basking in vintage paradise, and Keller and his team being immersed in their passion for antiques, it appears to be a strategy that’s a win for all. 910-815-0907, threecottages.com. W

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Providing Complete Residential & Commercial Interior Design since 1993

Join us for our Annual Holiday Open House Saturday, November 16th 10 a.m. – 6 p.m.

We will have refreshments, door prizes, and everyone will receive a mystery discount off their entire purchase!

3115 Wrightsville Ave., Suite H Wilmington, NC 910-762-4222 mckenziebakerinteriors.com

women’s apparel • unique gifts coastal decor • jewelry • accessories

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30th Annual NC Holiday Flotilla Nov 29 - 30

The celebration will kick off Friday night at 7pm with the Atlantic Marine Holiday Launch Party at the Blockade Runner Beach Resort. Includes heavy hors d’oeuvres, a cash bar, and live music by The Craig Woolard Band. The fun continues Saturday at Wrightsville Beach Park from 10am-4pm with the Festival in the Park, including a large play area for children including several inflatable slides and bounce houses, a coloring contest, the always popular Arab Choo Choo, festival food, an antique car show, over 100 arts and craft vendors, and more. The lighted boat parade begins at 6pm and is followed by one of the best fireworks shows in the southeast at 7:30pm. Tickets $25. 910-256-2120. ncholidayflotilla.org.

Event Calendar Looking to fill your social calendar?

We’ve got the rundown on what to do this holiday season.

Cape Fear Fair and Expo Nov 1 - Nov 10 Since 1964 this country fair has been bringing friends and family together to celebrate the start of a new season. Enjoy the celebration in Wilmington with food, animal exhibits and competitions, horticultural contests, amusement rides, children’s activities, family fun and live entertainment. Held at the Wilmington International Airport.

910-313-1234, capefearfair.com.

Cape Fear Academy Holiday Market Nov 14 - 16 Market will feature over 12,000 square feet and 60 distinctive vendors selling jewelry, home decor, gift items, clothing, accessories, children’s items, and food. A small market of fine art will also be offered. Sip N Shop Preview Party will be held on Thursday, November 14, 6-9 p.m. Must be 21 years old to attend party. Cape Fear Academy.

Fri 10am-8pm, Sat-Sun 10am-5pm.

910-791-0287, market.capefearacademy.org.

Beach Soccer Classic Nov 16 - 17 Cape Fear Soccer Club is please to host the 5th Annual Beach Soccer Classic. The tournament is open to all U10-U18 Boys and Girls (Boys up to U15) Club teams that regularly participate in challenge, classic and premier league play. 910-392-0306, soccer.sincsports.com.

NC Surf to Sound Challenge Nov 16 - 17 Join the Blockade Runner Beach Resort for the Third Annual NC Surf to Sound Challenge. Attracting more than one hundred paddlers from across the globe including pro’s like Elite race winner Larry Cain, this paddleboard event is quickly becoming one of the premier events on the East Coast. Come brave the Atlantic, battle through Masonboro

Inlet and navigate the channel behind Masonboro Island. Intermediate paddlers can compete in a flat-water course around Harbor Island and there will also be a waterman’s expo at the race site from noon to 6pm. Blockade Runner, 9am.

910-256-2251, distressedmullet.com/events/ nc-surf-sound-challenge.

The Holiday Flea at the BAC Nov 22 - 24 Renowned as the “ultimate vintage flea” and attended by more than 1,000 shoppers and dozens of vintage vendors from around the region, Wide array of vintage, retro, and up-cycled treasures. Wilmington’s finest food trucks feed the crowds, the great Grinder’s Caffe coffee shop in the courtyard. Brooklyn Arts Center. Times vary. 910-616-9882, brooklynartsnc.com.

Susan Werner: The Hayseed Project Nov 23 One of Thalian Hall’s most requested and beloved repeat performers, this brilliantly creative singer/songwriter likely holds the world speed record for building rapport with an entranced audience. Performing new songs from her upcoming album, The Hayseed Project, this will be a night to remember. Thalian Hall. Prices vary. 8pm.

910-632-2241, thalianhall.org.

Tidewater Camellia Club Fall Display Show & Sale Nov 23 Enjoy this beautiful local flower as camellia exhibitors will display hundreds of award winning blooms. There will be education displays and camellia care demonstrations to help answer any camellia growing questions you may have. Don’t miss out on your chance to purchase award winning camellias. New Hanover County Arboretum. 12-4pm.

910-393-1803, tidewatercamelliaclub.org.

Turkey Trot Nov 28 The 9th annual Turkey Trot includes a 5K timed run or a 1 mile walk around the beautiful Wrightsville Beach Loop. There will be prizes, food and fun for everyone this Thanksgiving Day. Children 10 and under are Free, but in order to be timed they must be registered and pay as an adult. Wrightsville Beach Park. 7:30am.

910-762-4744, ext. 113. capefearhabitat.org.

Cape Fear Festival of Trees Nov 29 - Dec 8 The 25 plus year historic Festival of Trees will be hosted at the Cameron Art Museum and serves as the jewel box

backdrop to 25 sponsored trees. The perfect way to kick off your holiday celebration.

Cameron Art Museum. 910-395-5999, capefearfestivaloftrees.org.

Christmas by the Sea Nov 29 - 30, Dec 7, 14, & 21 The Boardwalk area will be decorated and lit up each and every night during the holiday season. Visit the Boardwalk on November 30 and December 7, 14 & 21 when the area will host many activities including Santa at the Welcome Center, fire pit with storytelling, hot chocolate at the Welcome Center, live nativity scene, caroling, holiday themed movies at the Gazebo, puppet shows and an arts & crafts area with ornament making activities for kids. Carolina Beach Boardwalk. 6:30-8:30pm. 910-470-2024, facebook.com/xmasbythesea.

Enchanted Airlie Nov 29 - 30, Dec 5 - 7, 12 - 14, 18 - 22 Bring the whole family together to share in the joy of the season. Stroll through the gardens, enjoy the beautiful holiday flowers, festive lights, live musical entertainment, and a display of a large garden model train running for your enjoyment. Voted one of the Southeast Tourism Society’s Top 20 Events for 2012. Tickets must be prepurchased. No tickets are available at the gate. Airlie Gardens. 5-7pm and 7-9pm.

910-798-7700, airliegardens.org.

Christmas Tree Lighting in Riverfront Park Nov 29 Features music and caroling, a visit with Santa Claus and Mrs. Claus, and the lighting of the Christmas tree on the Riverfront. Enjoy music, a holiday marketplace, and warm refreshments.

Get into the spirit and stroll among the shops and restaurants to kick off the holiday season. Riverfront Park. 5:30pm.

910-254-0907, dbawilmington.org.

Wilmington Christmas Arts & Crafts Show Nov 30 - Dec 1 This holiday show is the perfect way to get into the holiday spirit. Wide array of exceptional fine art with traditional and contemporary fine crafts. Artist offerings include paintings, spectacular photography, classic sculpture, new and exciting mixed media, jewelry, metal, woodcraft, glass, funky and functional

2 0 13

Holiday Market N O VEMBER 1 4 -1 6 T H Sip & Shop Preview Party Thursday, November 14 • 6 pm – 9pm $25 in advance/$30 at the door Open to adults 21+ Includes full weekend admission

Holiday Market Open

$5 admission Friday, November 15 • 10 am – 8 pm Saturday, November 16 • 10 am – 5 pm Sponsored by: Scarless Vein Care, Horizon Homes & Wilmington Magazine

MARKET.CAPEFEARACADEMY.ORG

pottery and fabulous fiber art. Wilmington Convention Center. 10am-5pm. $6.

910-251-5101, holidayartshows.com.

Join local art galleries and studios in an after-hours celebration of art and culture on the fourth Friday of each month from 6 p.m. to 9 p.m.

NOVEMBER 22 DECEMBER 27

THE GALLERIES 621N4th Gallery

Turkey Trot 4-Mile Trail Run Nov 30 Come join the festive Turkey Trot, a 4 mile run/walk through beautiful Carolina Beach State Park. Runners proceed on paved road and then enter well marked trails through pine forest and over wooden footbridges. Water will be available at the start and finish and, after your done, relax with an all you can eat hot breakfast buffett. The first male and female finishers will even receive two night oceanfront accommodations at the Golden Sands Hotel. Carolina Beach State Park Marina.

9am. wilmingtonroadrunners.org.

621 N. 4th St.

ACES Gallery

221 N. Front St., Suite 101

Acme Art Studios 711 N. 5th Ave.

Art Factory Gallery & Studios 721 Surrey St.

Bottega Gallery & Art Bar 208 N. Front St.

Cape Fear Native 114 Princess St.

Crescent Moon 24 N. Front St.

311 N. Front St. 200 Hanover St.

MC Erny Gallery at WHQR 254 N. Front St., 3rd Floor

New Elements Gallery 201 Princess St.

Projekte Gallery & Lounge 523 S. 3rd St.

Port City Pottery & Fine Crafts 307 N. Front St.

River To Sea Gallery 225 S. Water St.

March of Dimes Signature Chefs Auction Dec 5 Join the fun with delectable tastings from Wilmington’s finest chefs during a cocktail reception, and enjoy silent and live auctions with items such as jewelry, gift certificates, getaways, and more. Proceeds help in the fight to save babies. Coast Convention Center, 6:00pm. 910-452-1515. marchofdimes.com/northcarolina Polar Express Holiday Show Dec 7 - 8, 14 - 15, 21 - 22 In its 10th year of spreading holiday cheer, enjoy the telling of this wonderful holiday classic, followed by a visit from Santa. Afterwards, enjoy cookies, a special “first gift” and sip some cocoa. This popular family show is a great touch to the season and features on-air personalities from WWAY-TV3. Wilmington Railroad Museum. Shows at 4:30pm and 5:30pm. $5.

910-763-2634, wilmingtonrailroadmuseum.org.

Wilmington Art Association 120 S. 2nd St.

www.artscouncilofwilmington.org

SUPPORT THE ARTS 910.343.0998 DOWNTOWN WILMINGTON

Kure Beach Fantasy Christmas Show Dec 13 - 15 Come and see this Kure Beach tradition.

Enjoy Frosty and his penguin friend, Harriet Hippo, The Grinch, Cookie Monster, the dancing bears, along with Santa Claus and crazy elves, as they entertain you with song, dance and their zany antics.

Dress warm because it always snows at the show. Downtown Kure Beach. 7pm.

910-458-8216, townofkurebeach.org.

Island of Lights Holiday Tour of Homes Dec 14 Take a self-guided tour through some of Pleasure Island’s most beautiful homes when they are decorated for the holidays. Enjoy Southern hospitality at its best as the owners welcome you into the privacy of their homes for this special holiday treat.

Pleasure Island. 4-9pm. 910-458-5006, islandoflights.org.

A Christmas Stroll Through the Past Dec 14 The Burgwin-Wright House and Bellamy Mansion Museum host a festive holiday evening filled with music, dancing, costumes, refreshments and more. Go back in time for an old-fashioned Christmas fun for the whole family. Both historic houses, decorated beautifully for the holidays offer much and enjoy a trolley ride or a candlelit stroll through downtown Wilmington as you go from one to the other. Bellamy Mansion.

5-8pm. 910-251-3700, bellamymansion.org.

Island of Lights New Year’s Eve Countdown Dec 31 The New Year’s Celebration will be held near the Gazebo at the Boardwalk in Carolina Beach. Don’t miss the giant lighted beach ball being dropped at midnight followed by a spectacular fireworks demonstration.

This family-friendly event will feature a DJ and dancing with refreshments and party favors. There will be a raffle, with the winner taking home the original artwork for the Island of Lights 2013 official Christmas card and ornament. Carolina Beach Boardwalk. 9pm. islandoflights.org.

New Year’s Eve Gala Dec 31 Thalian Hall and City Stage present “Cabaret” for this year’s New Year’s Eve Gala, a dramatic and satirical production about young adults performing at the “KitKat” Cabaret to achieve fame and riches.

Enjoy the performance, dinner, dessert and open bar. Then get ready to ring in the New Year in one glorious night. Thalian Hall.

7pm - 1am. $125, includes dinner, drinks, dessert, live production, champagne toast.

910-632-2285, thalianhall.org.

Lovey’s Natural Foods and Café • Organic Produce & Groceries • Natural Beauty Products & Supplements 2012 & 2013 Winner of BEST Vegetarian Food by Encore Readers!

DELICIOUS, HEALTHY & FRESH ORGANIC SALAD BAR Café offers unique sandwiches, salads and soups. Visit Lovey’s and shop locally!

Your Local Health Food Store and Café

910-509-0331

1319 Military Cutoff Road Wilmington, NC Landfall Shopping Center www.loveysmarket.com

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Last Chance For White Pants Gala Presented by the Lower Cape Fear Hospice Foundation, on August 30 an evening of style and dancing was on order at the annual Last Chance For White Pants Gala. Held at the Hilton Wilmington Riverside, guests enjoyed live music and silent and live auctions.

» See more photos at WilmingtonNCmagazine.com » 1

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Who’s Who

1: Ashley and Nick Jacobs 2: Laurie and Lance Taylor 3: Marshall Skelton, Anneliz Hannon, Don Boyd 4: Anthony and Lia Marino, Richard and Monika Williams 5: Kate Horney, Amanda Boyd, Belinda Jones, Jennifer Merritt, Marie Uhlig-Walker, Kathy Sage 6: Sandy Spiers, Sharon Laney, Lisa Weeks 7: A lan and Jeannine Efting, Marshall and Vivian Skelton, Trish and Don Boyd 8: Desiree and Chad Porter 9: Kim Goad, Deb Meyer 10: David and Elizabeth Parks 11: Wendy Reavis, Elizabeth Jackson 12: T racey Kellogg, Sandy Spiers, Kathy Gresham, Grant Perry 13: Justin Sorrells, Melissa Gallison, Todd Godbey

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16th Annual Pink Ribbon Event A luncheon was held on October 3 to celebrate breast cancer survivors and honor those who lost the battle. Event provides funding for mammography screenings for those without health insurance. Hosted by New Hanover Regional Medical Center. Keynote speaker was New York Times best-selling author Emily Giffin. » Photos by Christopher Warren 1

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Who’s Who 1: Pink Ribbon Project committee members and Emily Giffin 2: Aline Lasseter, April Eshelman, Hollan Anderson 3: George and Sylvia Rountree, Emily Giffin 4: The largest turn-out, 650 guests!

5: Gladys Vasile and Heather Thornton

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Celebratory Wine Dinner On September 17 the kick-off party for the upcoming 2nd Annual Wilmington Wine and Food Festival (May 2-4, 2014) was held at Rx Restaurant. Delicious meals were paired with a selection of four California wines. A portion of the proceeds went towards the spring wine and food event.

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Who’s Who 1: Robin Gerber, Heather Smith, Chantal Caron 2: Don and Tracy Holloway 3: Group photo.

4: Do you know this couple? Like us on Facebook and tell us their names!

32 | WilmingtonNCmagazine.com

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The Gift That Lasts Forever

By Courtney Webb

»

T

oday, as a society, we often take advantage of the act of reading. We take it for granted that there will always be books to read whether they be material or those from the screen, that there will always be those to teach when our children or grand children are ready. This holiday season, buy

Photos by JAY BROWNE

a book for you, a book for a family member or friend and a book for those without. A book is a unique gift; once read it stays with the reader forever. Whichever book you choose for that special person or that individual you may never meet, I have no doubt it will be appreciated. Below are small selections of books that will be all the rage for holiday shoppers and busy list-makers too.

Inferno

by Dan Brown

Action, adventure and scholarly historical background are what Dan Brown has built the majority of his novels upon and what readers of his books expect and love most about his work.

Once again the treasures and landmarks of Europe will set the stage for Robert Langdon in this latest long awaited work but the whole world may truly be at stake. For a literary gift that doesn’t disappoint and will be on the wish lists of readers of both sexes and of many ages, this one is a must. who chooses to make a stand for all that is right and good.

The Longest Ride

by Nicholas Sparks

Nicholas Sparks delights his loyal fans once again in his newest project bringing together all the components of what makes him one of the most beloved story crafters currently on the shelf and in the movie theaters. True love, the unbelievable endurance of it, and the mastery of fate all combine to create a tale romance and life lived that will not disappoint a seasoned Sparks fan or a newbie for that matter.

Special Edition Harry Potter Box Set

by J.K. Rowling

The series that has brought so much magical wonder to both the young and the young at heart has now gotten a makeover in a new special edition collector’s set with incredible artwork by artist Kazu Kibuishi. It will thrill both those who discovered the bespectacled wizard those many years ago and those who are just now reaching the age to begin. Older fans of Rowling can also dive into her newest fictional sensation in the crime genre titled The Cuckoo’s Calling written under the pen name Robert Galbraith.

34 | WilmingtonNCmagazine.com

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beauty

shopping

home

news maker

fashion

PHOTO SUSAN FRANCY

Conversation Starter Star Sosa at her award-winning jewelry design studio, Spectrum Art & Jewelry.

See page 40.

Holiday Make-up Sweet and flawless or sparkling vamp, the holidays are here. Put your game face on.

By AMY TRAN

»

Photos By JOSHUA AARON PHOTOGRAPHY

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elieve it or not, the holidays are just around the corner. This means parties, get-togethers, and plenty of other wonderful opportunities to dress up and show off your new holiday look.

Whether you choose something more subtle and pretty, or decide to go bold and sophisticated, there are so many great options for every taste and style. Following just a few easy holiday makeup ideas you can achieve a flawless sweet look, or an attention grabbing sparkling effect without giving the impression of trying too hard.

The holiday season always makes you want to shine and escape from all the day-to-day habits, especially when it comes to makeup. It’s the best time for you to try something bold and glamorous. Based on your personal taste and occasion, here are some makeup looks that will help you transform your look into one that will be in season for years to come.

The Classic Red Lip You will always be in style with this look. The best way to achieve this timeless look is to put more emphasis on your lips. A fine soft line on the upper lid with neutral shades of gold on the lid pairs so well with a strong red lipstick.

This combination of subtle eyes and bold lips always represents simple, yet beautiful holiday makeup. Besides, what color says holiday better than red? The best way to apply a red lip is to start by filling in the lip with lipstick. After you apply your lip color all over, then line the lips softly with a matching red liner.

For the eyes, apply a soft gold on the lid followed by sweeping a soft sandy matte in your crease. Add a pop of gold in the inner corner of eyes to open them up. For a little more drama, add a darker brown shade in the outer corner of the crease to create an easy smoke effect. Make sure to use a thin black or brown line to define your lashes along with some super black mascara.

The Smoky eye Never rule out sparkle. You can be elegant and charming without over using sparkle and metallics. In fact, what can be more sophisticated and chic than the classic, timeless, Smoky black 36 | WilmingtonNCmagazine.com

Smoky eyes

that seems to reinvent itself every season.

For this look, apply a creamy brown shadow lightly on the lid with a brush or your fingertip from lash line to crease. Next, take a metallic grey and pack it on top of the cream shadow again going from lash line to crease with a patting motion. The key to a Smoky eye is to blend around the edges so that it’s soft and sultry. Keep it natural and light under your brow bone to highlight the eye area.

Using a black kohl eyeliner make a line at the roots of the eyelashes and on the inner margin of the bottom lid. Because this eye makeup is rather powerful, keep your lips as natural as possible by applying a neutral color. Another lip option for this look is a simple lip-gloss that will enhance the natural beauty of your lips. If you want to try something even more daring, add some red lipstick. Hot and festive!

Flushed Cheeks Sometimes, the focus isn’t about the eyes or the lips but more about the skin. Here, we’re putting more focus on the cheeks and keeping the skin soft. Swirl a light pink blush onto apples of cheeks pulling color slightly up towards the temples. Keep the eyes soft

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by adding some silver glitter to the lid and a soft earth tone in the crease. Apply a gentle coat of mascara and some lip-gloss in a peachy-orange shade. You simply cannot go wrong with this look. You’ll look classic and sweet.

Bold eyes and lips

The Bold Eye and Lip Now, it’s time to forget all about those boring rules and go for something more dramatic. Vibrant colors are great for the holiday season as long as you wear them in moderation. The key is to exaggerate with the use of color. Try applying a black gel liner or liquid liner on the lid with soft gold shades that scream holiday.

For easy application, hold or set a mirror at chin level and look downwards. If you have unsteady hands, rest your elbows on a table. Gently drag the liner along the lash line and past the top outer corner of your eye. Follow the upward curve of your eye with the eyeliner.

For a dramatic winged look, draw farther out and angle the liner more toward your brow. Now to create the winged effect at the outer corners. Start at the outer corner of the line you just drew and work back toward your eye, using a light sketching technique with the brush in short strokes. As you get closer to the inner lash line, draw a thinner line. You want the effect of the liner to be

Classic red lips

Flushed cheeks

thin to thick from the inner corner of the eye to the outer.

Follow the natural shape of your eye and connect the liner to the inner corner of your eye. Fill in any missing spaces along the lash line. Repeat on your other eye and voilà. You’ve completed your winged eyeliner.

Then, add to the drama with a rich plum lip. This gives just as much drama as a red lipstick but with a little more attitude.

38 | WilmingtonNCmagazine.com

Own the look These makeup looks are timeless and will always be in season. With a few changes here and there to fit your personality, you’ll shine at all of your holiday parties this year. The most important thing is to remember to have fun and experiment. With practice, you’ll find the right look that fits your personality. W

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Pastor Livingston has an amazing way of not only bringing the scripture to life, but applying it to where you live, and constantly points to the one place where true hope is found - Jesus Christ.

5215 Junction Park Circle Wilmington NC www.centralchurchwilmington.com 910.338.3166

A Girl’s Best Friend Star Sosa has developed a loyal following for her jewelry design, with a unique mix of award-winning fine jewelry, hand-picked diamonds and fine art

By LAUREN FRYE

»

Photos by SUSAN FRANCY

Spectrum Art & Jewelry first opened its doors in Wilmington 16 years ago, and though the location and focus of the gallery has evolved and expanded over the years, the mission of the business remains the same — to offer the most exceptional fine jewelry and art to the greater coastal Carolinas.

With more than two and a half decades of experience under her belt, Spectrum owner Star Sosa certainly knows her way around both art and jewelry. She got involved in jewelry design and manufacturing in the 1980s while living in California and 40 | WilmingtonNCmagazine.com

New Mexico, and her fine jewelry pieces were sold in exclusive boutiques and jewelry stores across the country.

In 1997, Sosa relocated to Wilmington and opened Spectrum.

Now located in the Forum, the first incarnation of the gallery

was downtown, in Chandler’s Wharf.

“Although my initial focus and passion was jewelry, the high ceiling and expansive wall space in that location really lent itself to showing fine art, so I added it to the mix,” says Sosa.

Her fine art offerings focus largely on oil and acrylic paintings by local and regional artists.

Today, Sosa continues to offer a unique mix of art and fine jewelry that makes shopping her store a creative and inspiring experience. And, according to Sosa, it gives her customers a reason to keep coming back. “Some customers walk in and immediately fixate on the jewelry cases. They’re surprised when they look up and notice there’s art on the walls,” she says with a smile.

“Others go straight to the art, then get a pleasant treat when they look down and notice the jewelry.”

Custom Bling

About five years ago, Sosa added an in-house goldsmith and jewelry studio to her store, dramatically increasing the emphasis on fine and custom jewelry services. She also expanded her offerings to include hand-picked diamonds and exceptional colored gems. Full-time designer, Susan Drake, completed the package, transforming Spectrum into an award-winning fine jewelry design studio with a loyal following of clients both locally and regionally.

“Our clients love that they can come into the gallery and meet face to face with a skilled designer to talk about their projects,” she says.

Sosa describes the custom jewelry design process as addictive. “No one ever does just one piece. They get hooked on the creative process and look forward to planning their next project,” she explains. “Jewelry is emotionally charged—we use it to seal relationships, to celebrate accomplishments, to show our status.

It’s tied deeply to our emotional lives.”

Emotion You Can Wear

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Star Sosa

run the gamut from simple jobs like remounting a stone, to the more complex task of creating a piece from scratch.

Whatever the scope, the process is always collaborative.

“Every jewelry project we do is a joint effort between the customer and the artist,” says Sosa. “The customer supplies the vision and we supply the design and technical knowledge to bring it to life.”

Sosa says a lot of her customers bring in older jewelry pieces, asking to have them remade into something with a little more “oomph. “So that’s what we do. We build conversation starters.”

Sosa believes that every piece of jewelry has a story connected with it, an emotional and factual history that becomes part of the character of the piece. When that story no longer carries a happy connotation, or stops working for the wearer, its Spectrum’s job to write the next chapter.

Through restyling, Sosa believes that any piece of jewelry can be reclaimed.

“Breaking a ring or necklace down to its raw materials and restyling it to create an entirely new piece changes it. It’s more than just a physical change—it also changes its story.”

Spectrum’s tagline, “We create emotion you can wear, everything else is just jewelry,” speaks directly to this idea.

“Women are looking for more than something sparkly in a box,” says Sosa.

“They’re looking for a story to connect with and to share.”

Color You Beautiful

Spectrum is known for having one of the most extensive collections of colored gemstone jewelry and loose colored stones in the region. A trip through the store reveals everything from cool, clear aquamarine to deep red garnet to iridescent opals. Sosa and company have a wide range of experience working with colored stones, and the gallery has a large range of availability of exotic and collectable gems offering endless options.

Although color rules at Spectrum, Sosa has expanded her offerings to include exceptional diamonds, many hand picked on trips to Antwerp, Belgium. In addition 42 | WilmingtonNCmagazine.com

to loose stones, the gallery offers gorgeous designer mountings like engagement rings by Mark Schneider or Elma Gil. Whether you’re looking to invest in an exquisite, custom designed diamond ring or just some fun earrings to wear to an upcoming party, Sosa believes all her customers are searching for the same thing. “Whether you’re spending $50 or $5,000, every customer is looking for a way to express themselves, to tell their story through a beautiful piece of jewelry.”

910-256-2323, spectrumartandjewelry.com. W

Going Beyond Garland Four Wilmington interior designers offer their tips to get your home gussied up for the most wonderful time of the year

PHOTOS COURTESY DESIGNERS

By JENNIFER GLATT

Debby Gomulka

Debby Gomulka Designs As a designer for residential and commercial spaces, Debby Gomulka characterizes her interior décor as modern glamour, replete with several layers of design “to allow you to really have a sense for the thoughtfulness of the design composition.”

Layering is key to her designs, and texture, color and composition of a space are all major components. “Layering a space is what gives it visual interest, she says. “Your eye keeps moving throughout the space to discover a journey that is true to the client’s taste and lifestyle.

Layering with color is one of my favorites. There are so many fabulous colors that can be mixed. It gives your room that surprise element.”

A Wilmingtonian since 2005, Gomulka enjoys creating timeless designs with objects pulled from nature: “Anything shiny and glitzy with bold dashes of color to create that unexpected element of surprise that catches your attention,” she explains. She starts any design by first listening to her client to get a sense of their design tastes and style, lifestyle, budget and dreams, then develops a design concept and makes

her selections. However, she’s careful not to go overboard with the new.

“I am a believer in using what you have, especially if you have fond memories of a decorative holiday item, or it reminds you of a special Christmas moment,” she notes. Alternatively, you can “spice up” your holiday decor with a new theme, as she does with her Moroccan Holiday.

“It’s a twist from the traditional Style Tips decor by adding just a few extra » Traditional elegance blends touches of specialty themed pieces with exotic detailing in this that speak to a specific place you Moroccan Tablescape. » Bold color and objects pulled have traveled to.” from nature create a warm, Her advice for turning tired inviting festive table for holiday décor from drab to fab? “Go the holidays. for it! Add color, shine and glitz! The » Marrakech textile design holidays are fun and festive, and

by DG Designs provides the focal point for this festive this is the time of year to reflect table setting. that wonder and excitement into a » Bamboo placemats, greenery tastefully designed space.” But most and raffia chair adornments of all, she encourages, have fun with create a twist on traditional your decorating. (910) 352-7339. holiday decorating.

November/December 2013 | 43

A seasoned interior designer for more than 30 years, Nancy Mullineaux grew up here in Wilmington, and the beach is never far from her heart as she creates interior vignettes all over town.

Blending “coastal elegance” with a chic, sanctuary-like vibe, you’ll often find items from nearby nature in Mullineaux’s designs, such as sand and shells. Also, “fresh-cut greenery (not silks) brings in the fresh aroma that nature provides,” she says. Rocks, moss, feathers, raffia, twigs and limbs from plants and trees are all fair game for inclusion, and perhaps even an eclectic item or two, as well.

“I like to creatively bring impact to a space that will project the “wow” factor through my distinctive details. Mixing unusual textures and colors together brings the delightfully unexpected to my designs,” she explains.

After ascertaining her client’s budget and existing color scheme, Nancy begins her design by highlighting the color tones in the rooms, and uses them to accentuate the space with unique stylish holiday expression.

“It’s important to choose an accent color that may not already exist in the space, to bring that unusual “pop” to the pallet of the room,” she adds. “If you’ve had the same green and red decorations for years, it’s time to switch things up and add to them, or start over, if the budget will allow. Holiday decorating is no longer standard,” she states.

Nancy notes that there is such an extensive, unique and beautiful range of colors to choose from today, especially when it comes to the holidays.

“Bring in the feeling of nature, and discover a theme that inspires a new tradition for Christmas in your home that can be enjoyed for years to come!”

(910) 256-5644, dezigninspirations.com.

Nancy Mullineaux

Home Design Resource & Dezign Inspirations

Style Tips

» Use oversized, fresh, natural flowing » »

44 | WilmingtonNCmagazine.com

garland and a wreath to give the “wow” factor to a fireplace mantle.

Use plenty of bright, white lights to accentuate all the greenery and give candle light elegance to the wreath and garland.

Bring in elements from nature like the use of feathers, twigs, and branches.

Kathy McKenzie and Patti Baker

McKenzie Baker Interiors

Style Tips

» Create a natural tablescape using »

Kathy McKenzie and Patti Baker grew up as childhood friends in Greensboro, N.C. and have lived in Wilmington for 20 and 35 years, respectively. Together, they founded McKenzie Baker Interiors in 1993 and spend their days colorfully consulting on residential, commercial and retail projects, both together and independently.

“Our mission as designers is to reflect the client’s personality and style,” Baker says. “We strive to reflect the homeowners aesthetic, whether it’s traditional, elegant, whimsical, or chic and contemporary.”

With the clients’ personality as a starting point, Baker says that she likes to incorporate “something unexpected” for holiday decor.

“For example, I may use a color like teal or magenta with traditional holiday decor; or a tree topper fashioned with something unusual like peacock feathers and burlap.”

McKenzie remarks that she likes to use “everyday items,” which could include crystal or glass bowls filled with beautifully finished ornaments; a grouping of the homeowner’s candlesticks nestled in

fresh cut magnolia leaves along with a weathered wood lantern.

Accent with a hand-carved angel and gold and mercury glass ornaments.

ornaments, or beaded garland for a dining or coffee table.

“I think personal memories are important to incorporate into your holiday decorating, even if it’s in small ways,” McKenzie shares. “In my own home, I use a group of assorted wooden birdhouses on my mantel that my daughters and I decorated with glitter when they were small.”

Baker wholeheartedly agrees. “I always include my son’s childhood collection of nutcrackers in my holiday decorations. He is 21 now; those nutcrackers bring back memories of friends and family who selected the perfect nutcracker soldier for my son, that would reflect whatever his interest was that particular year.”

“Baker and I joke that we can decorate for the holidays with cuttings from the yard and a can of gold spray paint,” McKenzie says with a laugh. “But it’s true! Holiday decorating doesn’t have to be expensive or complicated. Incorporating treasured and everyday items with holiday themes is the key.” (910) 762-4222, mckenziebakerinteriors.com.

November/December 2013 | 45

Samantha Nguyen

Samantha’s Coastal Interiors “When I am styling a room for a client, I employ the same rules I use at home,” says Samantha Nguyen. “I appeal to all of the senses.” She also focuses on meaningful items to the client and on objects that are beautiful to look at. She began interior design work in 1981 and moved to Wilmington in 1992.

As for holiday decorating, “Your décor does not have to be the obligatory red and green,” she urges. In fact, her own personal signature is using organic and aqua items. “I fill porcelain bowls with mercury glass balls, aqua glass ornaments, fresh orchids, and starfish with white lights sparkling throughout.

Tradition and family make an appearance in Nguyen’s designs, as well. “I use cherished items to inspire my holiday décor. Whether it be my prized hand-blown glass ornaments that were used on my grandparents’ very first Christmas tree, my children’s rattle, my childhood painted clogs or seashells collected from Masonboro Island, they all speak to family and cherished memories.”

Nguyen also is known for the wreaths she creates every year, 46 | WilmingtonNCmagazine.com

sometimes from fresh magnolia, natural or painted with metallic paint, with other greens gathered locally like pittosporum, holly, or cypress, and other times from the wisteria and Lady Banks rose vines she pruned during the fall. Then, she embellishes Style Tips them with shells, starfish, » A dd a little bling to a traditional pine wreath by using metallic fruits and fresh fruit, and ribbon. magnolia leaves and crystal sprigs.

To keep your holiday Build depth by working vines and décor from feeling stale, lights in to the wreath form before Nguyen suggests mixing adding silk flowers and orchids. You things up a bit. “Don’t use can transform an inexpensive wreath from a big box store into the same wreath every something unique. year. Change up where » A dd fresh cut rosemary to the wreath you place your tree if space and garland before entertaining. The allows. Hang your wreath fragrance of the fresh-cut herb adds over a large mirror.” one more sensory layer that builds an unforgettable memory.

Above all, she says, your » A dd lit candles with crystal to sparkle décor should be fresh, and catch the eye. In this case, more is livable and happy, no better. Collections like mercury glass matter what the season. candleholders appear luxurious when (910) 448-0381. W placed in groups.

Casting Call

eyes can be too blue. We tell them there’s so many things that go into this, that there may be rejection. But if you continue and you stay focused, it will work for you.

Some successes take a while, but if you’re dedicated and devoted it’ll happen.”

Maultsby accepts about a third of every model and actor who apply to the agency, For models and actors, Strader said. The agency currently represents about 500 people. But even the road to success is those who don’t get contracts get advice all about dedication from Strader and her staff, which includes senior booking agents Lyn and

By JUDY ROYAL Simon Thomas.

“We do help them,” she said. “We give them ideas of who the coaches are in the he film and modeling area where they’re living. That’s the main industries can be rough for thing, to get a reputable coach. They’re those trying to break into the going to represent themselves, of course, business, but a local agency but they’re also representing Maultsby strives to make it a little less so we feel like we want to send in only the best there is. Our talent have really intimidating.

Wilmington-based Maultsby Model & trained extensively.”

Strader is a former Miss Wilmington, Talent Agency, which also has offices in New York and Charlotte, spends part of its dancer, actor and model, and has been new talent workshop orientation session in the industry for more than 30 years. explaining to actors and models — which She studied business and drama at the range in age from babies to grandparents University of North Carolina at Chapel — that things may not always go their Hill, trained and taught dance, acting and modeling, and has placed actors and way but to persevere anyway.

“In our packet that we give out we give models in every facet of the business, different pages on rejection,” said Patty from film and television to print.

Her actors’ and models’ credits include Strader, president and founder of the agency. “You can be too pretty, or your roles on such shows as The Last Song, Vampire Diaries, Army Wives, The Secret Life of Bees, Nights in Rodanthe, Dawson’s Creek, Indiana Jones, American Gothic, Puff The Magic Dragon and various TV commercials for large brands. Print work has included Belk and Coastal Living, and several catalogs.

Strader first started The Talent Source Training Center, which is open to anyone who wants to study, in 1988, but almost immediately expanded to the Model Dawn Marie is Maultsby’s modeling coach, and Braxton Cozart was recently hired by LL Bean. separate business

PHOTOS BY SHIANG-LING

T

Patty Strader

of the agency.

“A casting company once called me and said, since so many of your talent are landing so many roles, would you be interested in representing them? So I kept the school, which I still have,” she said. “Then the talent that we represent and give a contract to can move on and join Maultsby Model & Talent Agency, which we can then submit them for jobs.”

Strader credits the company’s longevity and employees for its success, not only with helping to land roles but also for representing some of the talent for more than 20 years.

“I think we’ve been here so much longer than any other agency, over 25 years,” she said. “We just have the best booking agents any agency could ever have. And those are the ones who spend 24-seven practically submitting these actors and models to every job possible. And I think we just have such a friendly staff, always willing to help anyone that is serious about the business.” 910-509-4008, maultsbytalent.com. W November/December 2013 | 47

Enchanted Evening Bare a shoulder. Dazzle in diamante.

Leave the basics behind and sizzle up your style with trendy new holiday looks.

AFTER HOURS Show off your symbiotic style. Cool neutrals in a mix of textures give your party look a fresh, urban edge.

Arynk Cocktail dress, $128, Island Passage; Kate Spade “Issa” heels, $328, Monkee’s; Kopious Jewelry Collection “Crescent” collar, $95, Island Passage.

PHOTOGRAPHY: Leslie Koehn MODEL: Adrienne O’Docharty HAIR: Steven Ward, Steven Ward Hair MAKEUP: Amy Kennison

48 | WilmingtonNCmagazine.com

DATE NIGHT Bordeaux is this season’s hot color.

Go full-on with satin and sequins.

Holiday Sequin dress, $48, Aqua Fedora; 525 American Rabbit stole, $225, Monkee’s; Stewart “Vixen” heels, $398, Torri Bell; Kopious Jewelry Collection “Klassic” extra large hoop earrings, $30, Aqua Fedora.

November/December 2013 | 49

GOLDEN GIRL Metallic denim gives a hint of shine but keeps you cool for a slick city outing.

Twelfth St. by Cynthia Vincent faux fur jacket, $365, J Brand Glossed skinny jeans, $240, Dannijo “Lilith” necklace, $429, Syler “Mini” purse, $225, all at Oliver.

50 | WilmingtonNCmagazine.com

NIGHT SHIFT Take it easy in soft, silky separates. Lean, leather pants legs are universally flattering.

ALC Campos blouse, $326, ALC Daniel pants, $1,195, Iosselliani Graphic Stack rings, $325, and Tiger’s Eye Fringe earrings, $339, all at Beanie & Cecil.

November/December 2013 | 51

52 | WilmingtonNCmagazine.com

Luxe Lodge

Designer Tina Williamson pulls out all the stops on this rustic quail hunting lodge that doubles as a family retreat

By LAUREN FRYE

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Photos by G. FRANK HART

B

ill Prestage’s hunting camp in Sampson County, NC is a study in contrasts. The 5,600-acre quail preserve, complete with picturesque 100-acre lake, tall pine trees and stately hunting lodge, can easily be classified as grand. But when you notice the way the red cedar shake exterior of the lodge melds seamlessly into the landscape, and how warm and homey the décor of the lodge feels, you also wouldn’t be wrong to call it cozy.

“The Prestage camp offers the best of both worlds: you have the epic scope of the property without giving up on any of the comfort,” says Wilmington-based interior designer Tina Williamson, who’s keen eye for design helped Prestage and his wife Marsha strike the balance they were after in their gorgeous rural getaway.

Prestage, a long-time quail hunter, developed the camp primarily to allow guests to stay overnight for extended hunting trips on the property. The state of the art, five-stand skeet shooting station located close to the lodge shows visitors that there is more to add to their quail hunting experience. Of course, being able to host friends and family was also a goal, as was offering the property to employees, school, church and community groups for meetings and retreats. Prestage, owner and CEO of Prestage Farms, is a philanthropist by nature, and sharing his private retreat is just second nature.

Tina, owner of T. Williamson Interiors, joined the team of architect, builder and owner to help with the massive indoor/outdoor fireplace. “Bill wanted me to assess the color and scale of the stone he’d chosen for the fireplace, to make sure they worked with the rest of the space,” explains Williamson. “I fell in love with the lodge and wound up designing more features.” In fact, Williamson worked closely with Jimmy Burris, the builder, to finish the entire interior. She assessed the exposed cypress ceiling and fir beams, presented a total lighting plan and found handsome black chandeliers to compliment the fireplace.

Williamson’s relationship with the Prestages didn’t start with this project; in fact, they’ve been working together for more than 30 years, beginning when Prestage hired her to work on expanding Prestage Farms’ offices in Clinton, NC. Williamson clicked with both Bill and Marsha, and went on to do a second office expansion. When the

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The outside patio has expansive views of the 100-acre lake. (opposite) Exterior view showing the ranch-style Y-layout.

November/December 2013 | 55

The kitchen is open and large, perfect for entertaining. (below) The Texas sandstone floors wrap all the way around the home.

56 | WilmingtonNCmagazine.com

Cozy sitting area with a built-in bar beside.

Prestages were building a home on Figure Eight Island, they called on Williamson for design services.

The sprawling, single story lodge sits on the edge of a quiet, 100acre lake, making it arguably one of the most placid and private spots in Eastern North Carolina. According to builder Jimmy Burris of Burris Construction, “there are very few properties that can rival this one in terms of size and beauty.” Burris should know; he built the lodge and has worked on many other projects with the Prestages over the years.

Texas sandstone floors and wrap all the way around the building.

“The porches play a key element in the design and use of the space,” explains Williamson. “The natural environment of the camp is such an important element in the whole experience, and the large, comfortable porches allow guests to take advantage of the views and become one with the natural beauty.”

The lodge was designed to have a view of the lake from every bedroom, allowing the Prestages and their guests to take further advantage of the epic setting. “I love just sitting on the porch,

“It’s so important to make choices that are going to work for your client. If the design of a room is beautiful but not functional, then it hasn’t succeeded.”

The lodge is roughly Y-shaped, with the main living areas situated in the center and four bedrooms divided equally between the two side wings. The living and dining area is close to 1,750 square feet and very open, which allows Prestage to easily bring family and friends together to celebrate and enjoy the space. “I love to be able to get the whole family, with all the grandkids and everything, together to enjoy this serene place,” says Prestage.

“That’s what it’s all about.”

The lodge’s interior space totals 5,000 square feet, with an additional 3,000 in covered and screened porches, which feature

listening to the quail sing,” says Prestage. “There’s nothing more relaxing.”

The most eye catching and impressive feature of the lodge is the indoor/outdoor fireplace. The mere size of the structure makes it the obvious focal point of the room: with a 12-foot wide hearth and vertical reach of 22 feet at the highest point, it commands attention, but not in an aggressive way. The rustic stone façade of the fireplace gives it a gentle, vintage feel that lends a relaxed vibe to the space.

The fireplace stone choice was just one of the many decisions November/December 2013 | 57

Williamson and Prestage had to make together while designing the lodge. According to Williamson, Prestage wanted the lodge to have a fairly traditional style that would appeal to a man here for a hunting trip. “Words like ‘traditional’ can be vague and hard to interpret into design ideas, but Prestage showed me pictures of another property he owned, and gave me very specific direction about the way he wanted the space to feel when it was done,” says Williamson.

“One of the first design ideas Prestage gave me was, ‘I like the color of saddle leather.’ So I knew that’s where I had to start,” she smiles.

Because Williamson was familiar with Prestage’s tastes from past projects, she knew he also had a fondness for soft leather sofas. Williamson knew furniture would be a great way to incorporate the saddle leather into the main area, but she had an additional challenge: the sofas had to be large enough to sleep comfortably on, for the occasions when Prestage’s guests outnumbered the bedrooms.

“I went to High Point to make furniture selections,” Williamson recalls. “I knew they had to be comfortable, I knew they had to be large, and I knew they had to fit in with the traditional hunting lodge theme I was working with.” When she found the right match, she had two custom sofas and twenty dining chairs made to fit Prestage’s specifications.

Williamson also knew Prestage likes a particular shade of green—a shade she describes as somewhere between bottle and 58 | WilmingtonNCmagazine.com

forest—and she used it to personalize the space. “The green chenille chairs in the living room add softness while also bringing in a fun pop of color,” she says. “And they work well with the soft brown sofas and dark, heavy chandeliers.”

For Williamson, good design is not only about aesthetics; it’s also about matching the design of a home with the lifestyle of the homeowners. “It’s so important to make choices that are going to work for your client,” she says. “If a piece of furniture or the design of a room is beautiful but not functional, then it hasn’t succeeded.”

When Williamson began working on the furniture design for the lodge, she knew the dining room needed to be able to accommodate large parties, so she revisited the original design and added two large tables that seat 10 each. In the living room, she wanted guests to feel comfortable, so she had a large custom coffee table made using walnut with slate inserts, a choice Williamson calls “practical but beautiful.” “The walnut is very rich in color, and the slate protects the table and allows guests to not have to worry about hurting the furniture.”

In the end, the project was success according to all parties. “I think we nailed it!” says Williamson. “This project was successful because the Prestages had a vision, and Burris and I were able to make selections to bring it to fruition. Open and honest communication was absolutely the key.” W Designer: T. Williamson Interiors, 910-256-3256, twilliamsoninteriors.com.

Builder: James R. Burris Construction Co., 910-686-5970.

Shotguns polished and cleaned, waiting for another chance in the skeet shooting area (opposite).

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YoSake

Hamachi Tostada: rare seared yellowtail over citrus cilantro marinated cabbage & crispy wonton with avocado, pineapple and mango salsa & citrus vinaigrette.

60 | WilmingtonNCmagazine.com

No Reservations Dashing and dining through 26 Wilmington restaurants, cafes & pubs, and the dishes we love to eat and share. While some of the locations on this list are fairly new to the scene, others have been dining staples for years and continue to flourish. The eateries described in the following pages were chosen partially for their ambience and service, but also for their food and consistently earning the highest praise from the local foodie community. Go ahead. Dig in.

By LIZ BIRO

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Photos by JAMES STEFIUK

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Brasserie du Soleil

Pan roasted moulard duck breast and five spiced foie gras with Anson Mill’s Farro, black garlic, enoki mushrooms, and Peking bouillon.

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Caprice Bistro

When Wilmington chefs dine out, many venture no farther than Caprice Bistro for French country-style Pate Maison. Rustic yet velvety, the dish embodies chef Thierry Moity’s classic French culinary training. Apprenticed as a teenager in France, Moity went on to work with some of the world’s top chefs in New York City. The cozy bistro’s French/Belgian menu also lists delectable duck confit, meltingly tender braised pork cheeks in brown sauce and creamy, seafood-loaded Waterzooi stew. Sip perfect martinis with house-made macarons in a swanky sofa lounge upstairs. Best bargain: The nightly, three-course, $25 prix fixe menu. Insider tip: Caprice stages celebrations for both Bastille Day and Belgian Independence Day a week later.

Did you know: On Thursday nights, martinis cost just $5 and each one comes with a free house-made macaron.

10 Market St., (910) 815-0810, capricebistro.com

Aubriana’s

Eating with your fingers is not only allowed, it’s de rigueur for Aubriana’s Lamb Lollipops. Mint-infused salt seasons tender, baby chops; a dip in orange jalapeno gastrique provides zip.

The no-forks-required dish speaks to the restaurant’s casual, upscale feel.

Set in a historic building’s exposed brick interior, with downtown lights twinkling through plate glass windows, Aubriana’s is one of Wilmington’s most beautiful — and romantic — restaurants. Chef Tyson Amick’s new American menu has European flair and a touch of Southern hospitality.

Creamed corn waffles and spicy local honey accompany fried organic chicken.

Lobster enriches crab cakes crowning warm Caprese salad. Roasted Georgia peanut mousse, house-made berry preserves and pomegranate molasses make up the foie gras “PB&J.” What to drink: Aubriana’s is a Wine Spectator Award of Excellence winner. Around 100 labels populate the list. Save room for: Double chocolate peanut butter pie with a chocolate cookie crust and dark

chocolate ganache topping. Don’t miss: The patio furnished with umbrella tables, potted herbs and a bubbling fountain. Inside tip: In fall and winter, Aubriana’s stages multi-course wine pairing dinners.

115 S. Front St., (910) 763-7773, aubrianas.com

Manna

Their presentation is never the same, but seared sea scallops are always delectable at this stylish downtown restaurant. Crisp, caramelly brown outside, the scallops might land on Chef Jameson Chavez’s jalapenospiked spring pea puree or be vanillaseasoned and served with pecans and cauliflower. Manna cooks put their delicious imaginations to work on local ingredients and make everything from scratch (they even churn the butter).

Themed Thursday Night Tapas bring more inspired delights, like panroasted duck with cherry/red wine sauce and creamed local arugula or butternut squash gnocchi with radish greens pistou, crushed almonds and sherry gastrique. While you wait: Sit on the French Provencal-style, floral velvet sectional by the window and sip one of the bar’s fine bourbons.

Rare Pappy Van Winkle has shown up here. Save room for: Pastry chef Rebeca Alvarado Paredes desserts.

She’s one of Wilmington’s best dessert makers. Consider chocolate and pumpkin mousse with a gingersnap crust, whipped maple cream cheese and rum anglaise. Inside tip: Manna’s bartenders love a challenge. Pick a wacky spirits combination and dare them to make something delicious.

Did you know: Manna is a celebrity downtown favorite. Jennifer Aniston, Colin Firth, Gwyneth Paltrow and Emma Roberts all have dined here.

123 Princess St., (910) 763-5252, mannaavenue.com

Asian Fusion Noodle House Meaty, hearty, rich yellow curry goodness full of tender egg noodles and topped with a mound of thin,

crunchy noodles, the Kai-Soi beef or chicken soup here is total Thai comfort.

Lettuce and bean sprouts freshen the warm bowl prepared by chef/owner Ann Veber. A Thai restaurant pioneer in Wilmington, Veber’s experience shows up across the Pan-Asian menu.

Coconut soup has a light tang. Crispy, deep-fried basil leaves garnish red curry duck. Gentle asparagus sauce accents fried soft-shell crabs. Sunset colors in the quiet, simple dining room encourage guests to linger. Save room for: Coconut Cake. Vanilla layers that practically melt on the tongue are stacked with whipped cream and sweet, grated coconut. Inside tip: Spicy food lovers speak up. Veber will season dishes to your liking. In the mood for an Asian specialty not on the menu. Ask and you may receive. Did you know: Homey and true Vietnamese pho is on the menu.

4724 New Centre Dr., (910) 859-8242, asianfnoodle.com

Taste of Italy

More than one Italian-American has swooned after his or her first bite of Eggplant Parmesan at this busy deli and Italian market. The next thing many of them say is “This tastes just like my grandmother’s.” That’s because cooks prepare the eggplant according to brothers/owners Tommy and Chris Guarino’s Italian family recipe. Fresh, thinly sliced eggplant is breaded and fried. The crisp rounds are layered with mozzarella cheese and slowcooked tomato sauce then baked in.

Slabs are served atop pasta or stuffed inside Italian bread for sandwiches.

The eggplant is one of many Southern Italian favorites, but the kitchen is capable of more than spaghetti and meatballs. Pesto, savory Easter holiday pies, tiramisu and pasta dishes to order are available, too. When to go: Weekday lunch hours are extra busy.

Arrive before noon or after 1 p.m. Did you know: Mozzarella cheese is made in house. Don’t miss: Christmastime when the deli stocks all manner of Italian delights including dried salt cod known as bacala, huge blocks of almond November/December 2013 | 63

nougat and lots of cookies and candies.

1101 S. College Road, (910) 392-7529, ncatasteofitaly.com

1900 Restaurant & Lounge

Chef Kirsten Mitchell started cooking French food at age 4, alongside her father focused on French cuisine. Using that background, she fills the seasonally changing tapas menu at this sexy red lounge/restaurant with Nouvelleish noshes such as tuna tartare with wasabi peas and miso aioli; Cuban spare ribs with fried plantains and cilantro gremolata; and crab cakes with Brussels sprouts slaw. Yet, the one mainstay is Mitchell’s Mac & Cheese.

Andouille sausage and poblano peppers spike the silky, three-cheese sauced elbow macaroni served in its own little baking dish. What to drink: A classic Screwdriver with fresh-squeezed orange juice. Inside tip: Chef Mitchell likes to play with exotic meats. Rattlesnake and kangaroo have both been on the list. When to go: For a quiet meal on Friday and Saturday nights arrive before 10 p.m., when a DJ usually starts spinning dance tunes. Hear live jazz some weeknights. Best bargain: Get 1900’s famous Mac & Cheese as well as other popular tapas for just $5 on Tuesday nights.

1900 Eastwood Rd., (910) 509-2026, 1900lounge.com

Black Sea Grill

Forget struggling to get a fork through the stale layers of store-bought baklava.

Loaded with nuts and dripping with just enough sweet syrup, their housemade baklava is so light and crisp it seems to explode at a fork’s touch.

Walnuts are the usual filling, but sliced almonds or other nuts occasionally show up. The narrow dining room’s handsome blond and honey wood interior features fish motifs, a hint about seafood specialties such as whole, grilled snapper and branzino. Kebabs, falafel and some of the city’s best hummus is here, too, along with Turkish wines.

Inside tip: Ask chef Cem Aktas about the history of baklava. He’ll tell you 64 | WilmingtonNCmagazine.com

why some is made with walnuts, others with pistachios or hazelnuts and why some cooks use honey instead of sugar syrup. What to drink: Turkish coffee with Chef Aktas’ fun anecdotes about coffee etiquette in Turkey. Did you know: Every now and then an Italian opera singer shows up to entertain diners.

118 S. Front St., (910) 254-9990, blackseagrill.com

Rx Restaurant

Pork worshippers find their church at this cozy, earth-toned, farm-to-table restaurant. Pork chops, pork ribs, charcuterie, crispy pork skins and crunchy, Buffalo-sauced, fried pig ears come from all-natural, free-range hogs usually raised nearby. No selection inspires the devoted like Rx’s pork belly. Meltingly tender alongside a poached egg, the pair sit atop creamy smoked cheddar grits. Warm little biscuits round out the Sunday brunch favorite, although its lands on evening menus, too. With an ever changing menu, Chef James Doss might feature okra fries with Texas Pete buttermilk dressing, field pea and butterbean hummus or N.C. duck with butternut squash risotto — all in season, of course. Did you know: Rx hosts a rooftop garden and window pots to supply the kitchen with herbs and baby vegetables. While you wait: Consider Rx’s name. The old-fashioned Hall’s Drug Store sat on this corner for most of the 1900s. Come for: Pork dishes, but don’t forget to ask “Where’s the all-natural beef?” Freshly ground and hand-patted burgers, dry-aged ribeyes and classic sirloin steak and eggs make appearances. Don’t miss: Fried chicken. The kitchen cooks it to-order in a cast-iron kettle of bubbling lard.

421 Castle St., (910) 399-3080, rxwilmington.com

Catch

If actress Gwyneth Paltrow says something tastes good, people listen.

But Wilmington locals knew that about chef Keith Rhodes’ shrimp ceviche long

before Paltrow in summer 2012 asked him to teach her how to make the dish.

Rhodes obliged with a lesson in the kitchen at his sky blue, modern seafood restaurant. Paltrow featured the session on her lifestyle blog GOOP. The ceviche is not classic in that the jumbo shrimp are blanched, but fans are nonetheless smitten with its zesty fresh citrus and tomato pop. Rhodes has a way with lively flavors and unexpected combinations for fresh, local seafood.

Ginger might season his award-winning crab cakes, blue cheese slaw cushions fried N.C. oysters, chorizo and shiitake mushrooms land in shrimp and grits.

For landlubbers, black truffled fried rice and grape salsa accompany crispy duck legs. While you wait: Sip one of barman Richard Watson’s inventive cocktails. Muddled cucumber brightens a margarita Paltrow called “the most refreshing cucumber margaritas.”

Did you know: Chef Rhodes was nominated for a James Beard Award.

Don’t skip: Firecracker Shrimp, a Catch specialty in spicy cognac cream sauce. When to go: Reservations are advised on Friday and Saturday nights.

Weeknights are more relaxed.

6623 Market St., (910) 799-3847, catchwilmington.com

Port Land Grille

Not Your Ordinary Coconut Cake is an understatement. Stacked five vanilla layers high, each sandwiched with mango coulis, the iced cake comes coated in toasted coconut and drizzled with caramel. It’s worth considering a salad for dinner, but there’s so much more at this laid-back New American standard known for steaks and seafood.

Chef Shawn Wellersdick was doing local ingredients 10 years before the farmto-table trend. Think grilled smoked bourbon bison sausage, blue crab claws with citrus Dijon sauce and sweet potato “tater tots” with chipotle honey ketchup. Best bargain: Simple Grille Menu features a fish or meat and two sides for $20.95. Insider tip: Port Land Grille is the place for star gazing. Check the “wall of fame” near the front door.

What to drink: The Cosmopolitan with

Tamashii

Surf and turf roll: roasted pork, asparagus, and red onion topped with Alaskan halibut and red tobiko, served with a side of ginger sweet potato puree.

November/December 2013 | 65

house-made sour mix.

1908 Eastwood Road, (910)256-6056, portlandgrille.com

Brasserie du Soleil

Sometimes it’s the simple things, as evidenced by the Brasserie Salad.

Chef Tripp Engel scours local fields and farmers markets for the freshest produce, then lets diners create custom salads from 39 selections of vegetables, fruit, cheeses, meats, seafood and dressings — usual and unusual. Shaved fennel with crispy potatoes, bacon, candied pecans and blue cheese dressing perhaps?

Engel’s self-described style is “fullon French but with a lighter touch” at this upscale casual French outpost. Preserved-lemon risotto accompanies local steamed clams.

Roasted tomatoes, caramelized onions and Gruyere cap the ground brisket burger. Best bargain: Nightly Les Plats Du Jour bring classic French $18-$28 specials. Did you know: Local consider “the Brasserie” one of Wilmington’s most solid restaurants.

Don’t skip: Lunch 11:30 a.m. to 5 p.m. Monday-Saturday. Saffron mussels with frites or braised beef short rib sliders make the noon meal extra special.

1908 Eastwood Road, 910-256-2226, brasseriedusoleil.com

Bento Box

Utter one word to chef Lee Grossman when sitting at this minimalist chic Pan-Asian restaurant’s sushi bar: “omakase.” It means “I leave it up to you.” Bento loyalists agree that Grossman is a fine judge. Using the freshest seafood, including king crab, he’ll fashion unparalleled Custom Sushi and Sashimi. That’s not to say skip the regular menu. Soups are comforting, stir-fried dishes spot-on.

Every now and then Peking duck appears. What to drink: Lemongrass or lychee martini made with houseinfused vodka. Don’t miss: The Pu Pu Platter for Two with house-made items such as hoisin-glazed barbecue 66 | WilmingtonNCmagazine.com

ribs, sweet and sour shrimp tempura and Chinese egg rolls. Save room for: Chocolate Potstickers. Housemade premium dark Belgian chocolate truffles are wrapped in wontons and deep-fried. Flavors vary.

1121 Military Cutoff Rd., (910) 509-0774, bentoboxsushi.com

Port City Chop House

Filet Mignon is tops at this American steakhouse, but smothered in spicy Cajun tomato sauce with onions, peppers and andouille sausage, the cut becomes a spicy, new American classic. Chef Matthew Kahrs has won his share of accolades, including

Manna

A favorite eatery with the celebrities, this downtown restaurant is a place to see and be seen.

a 2009 Wilmington Top Chef title.

Tradition dictates the menu, but Kahrs adds a few international touches, namely Chateaubriand for Two, chicken marsala and white chocolate crème brulee. Inside tip: Chef Kahrs’ favorite things to cook are scallops and soup, including blue crab bisque with cayenne and sherry. Save room for: Mile-high Chocolate Cake’s three towering chocolate layers, fudge icing and a homemade cappuccino pecan ice cream truffle on the side. Whew! Did you know: You may order most menu items to-go.

1981 Eastwood Rd., (910) 256-4955, chophousesofnc.com/portcitych.htm

Copper Penny

Where there’s football, there’s wings, and Copper Penny has both.

Philadelphia Eagles fans are most welcome here, but whatever team one roots for, wings rule the roost at this casual all-American pub. Battered and fried crisp as you want them, the tasty morsels are doused in assorted sauces, including honey chipotle. Copper Penny is known for quality pub food at great prices. Fresh-ground, short-rib burgers, hand-cut fries and some of the city’s friendliest servers are more reasons to visit. Best bargain: Specialty burgers are just $8.99 on Monday nights after 5 p.m. Don’t miss: The 109 Chestnut Chicken Sandwich with thinly sliced chicken, provolone cheese, sautéed mushrooms, caramelized onions and chipotle mayonnaise. Did you know: All of Copper Penny’s wing sauces are made in house.

109 Chestnut St., (910) 762-1373, copperpennync.com

Surf House

Hot chocolate and the beach didn’t seem to go together until Surf House came along. Made with French Valrhona chocolate bars, blended with unexpected flavors like gingerbread or Guinness stout beer and finished with “bruleed” marshmallows, the cocoas help summertime beach lovers appreciate winter’s chill. Lately, this

honest, organic and good-for-you food haven has been showing off oysters, coq au vin with free-range chicken and braised brisket with bourbon sweet potato mash, all served in a beach bungalow-styled dining room. Come for: Brunch. The Redneck Benedict features two poached eggs, catfish, ham and Comeback Sauce on a warm, fresh biscuit. Don’t miss: The surf shop for apparel and water sports gear from small companies. Did you know: Surf House host yoga camps and paddleboard classes.

604 N. Lake Park Blvd., (910) 707-0422, surfhousenc.com

Tamashii

Delicate East meets meaty American West in the signature Tamashii Roll.

Sweet lump crab meat and tender asparagus are wrapped in rice and nori.

A slice of sea salt-seasoned, mediumrare beef dotted with Sriracha is the bow on top. Chef/owner Mark Scharaga sources the freshest local ingredients and sustainable seafood for traditional and continental rolls at this eclectic Asian restaurant. Luscious noshes arrive on spoons and small plates. Did you know: Four ceviches are on the menu, including the Demarisco with spicy citrus marinated scallops and shrimp with roasted corn, Manzano pepper, shallots and cilantro. Insider tip: Diners get food points for investing in Tamashii’s environmental causes.

Check the website and Facebook for information. Save room for: Locally made ice creams like maple wasabi.

4039 Masonboro Loop Rd., (910) 228-5576, sushiandspoons.com

The Dixie Grill

Public online polls regularly award The Dixie Grill the best Wilmington breakfast award. Freshly baked biscuits have a lot to do with that, especially the open-faced ones sporting fried green tomatoes, scrambled eggs and Vidalia onion gravy. It’s called The Dixie Benedict and worth every early morning bite for those who know to arrive before weekend brunch crowds

swarm the classic diner. Did you know: Dixie Grill has a full bar. Enjoy a mimosa with breakfast. Insider tip: The legendary Jacob’s Run tunnel snakes below Dixie Grill. Legend claims Patriot soldiers escaped the British via the passage. Don’t miss: Shrimp and grits. Plump shrimp, crisp bacon, tomatoes, scallions and an egg top cheesy grits with, of course, a biscuit on the side.

116 Market St., (910) 762-7280, thedixiegrillwilmington.wordpress.com

Jester’s Cafe

Mayonnaise and cheddar make pimento cheese sinfully rich, but Jester’s goes way over the top with its Newcastle Pimento Cheese Deluxe. House-made pimento cheese, caramelized onions, ripe tomato and bacon get all melty on toasted rye. The snug house-turnedrestaurant is loved for its quiches, daily soup and the friendly jester himself, owner Jamie Thomasson. When to go: Breakfast, brunch and lunch. Did you know: Jester’s serves brunch all day on Saturday and Sunday. Insider tip: Vegetarians love Jester’s Black Bean Benedict. Baked eggs top house-made black bean patties. Avocado, diced tomatoes and chipotle hollandaise finish the dish.

607 Castle St., (910) 763-6555, jesterscafe.com

P.T.’s Olde Fashioned Grille Selecting any city’s best Burger is highly subjective, but most locals agree P.T.’s deserves the award in Wilmington. Freshly ground 8- and 4-ounce, certified Angus burgers are never frozen and made to order in a wide open kitchen. The burgers only rival? P.T.’s fresh-cut-daily, perfectly seasoned french fries. When to go: Anytime. The counter-ordering system is fast and efficient. Did you know: P.T.’s also has a black bean burger for vegetarians. What to drink: Lemonade. Each serving is individually fresh-squeezed.

Various locations throughout Wilmington. ptsgrille.com

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South College Deli

Beef on Weck could be this deli’s AKA. Say the sandwich’s name and Wilmington fans will answer “South College Deli.” Thinly sliced, slowroasted Angus beef towers inside a kosher salted and caraway seeded roll, along with horseradish and au jus. The warm sandwich is just juicy enough. The friendly deli known for fine service has various grilled and chilled sandwiches as well as salads. Did you know: Weck is short for “kummelweck”, a German word meaning caraway (kummel) and roll (weck). Historians believe a German baker who lived in Buffalo, N.Y., created the roll, and a nearby

Taste of Italy

Penne Primevera with grilled chicken, fresh baked French loaf and a meiomi pinot noir.

68 | WilmingtonNCmagazine.com

pub owner the sandwich. Don’t miss: Lightly breaded, fried haddock available as an entree. When to go: Lunchtime is exceptionally lively and fun, with a mix of workers, shoppers and university students.

332 S. College Rd., (910) 392-0002, facebook.com/SouthCollegeD

Cape Fear Seafood Company

Hardly noticeable in an unremarkable shopping strip perpendicular to busy College Road, this restaurant might be overlooked if it were not for the excellent local seafood menu, specifically Grouper Saltimbocca.

The fish is wrapped in prosciutto and served atop sautéed spinach, tomatoes, mushrooms and goat cheese.

Demi-glace and lemon beurre blanc nap the whole. Imaginative creations join traditional seafood preparations and steaks in a dining room evoking a sleek yacht cabin. What to drink: Gran’s Favorite Bloody Mary with Absolut Peppar and house Bloody Mary mix in an Old Bay-rimmed glass. Best bargain: Two Can Dine fall and winter, Sunday and Monday night specials offer three courses with beverages, including wine, for two people, starting at $49.99. When to go: Sunday, when Gran’s Favorite Bloody Mary costs just $5.

Aubriana’s

Eighteen Hour Hudson Valley duck leg confit with black river farms sweet potato, asparagus, edamame and purslane with rosemary jus.

5226 S. College Rd., (910) 799-7077, capefearseafoodcompany.com

Nick’s Diner

When Nick’s cooks make Crème Brulee, they tap real vanilla beans and fun flavor combinations. Like the eye candy art on the walls, each portion is a creation, maybe Grand Marnier, banana peanut butter or layered mocha layers of chocolate and coffee. The caramelized sugar-crusted portions are huge, but few people want to share. No matter the edge, fromscratch home-style cooking is the rule at sassy Nick’s. Did you know: Nick’s serves a large vegan and vegetarian

menu, including breakfast all day.

Insider tip: The back wall hosts one of Kurt Cobain’s famous sweaters and the bar is built in the shape of a Beatles guitar. Don’t miss: Iron Skillet Mac and Cheese with housemade Gruyere cheese and truffle oil béchamel sauce and savory top loads such as prime rib, sautéed vegetables, sometimes a whole steamed lobster.

127 N. Front St., (910) 341-7655, facebook.com/nicks.dinerwilmingtonnc

Epic Food Co.

Fried Chicken that’s good for you?

Yes! And not only that, it’s glutenfree. Epic chef/owner James Bain,

sources organic chickens fed a wheatfree diet. Dusted with cornstarch, the chicken is a crispy healthy surprise.

Bain, long recognized as one of the city’s top chefs, puts his skills to work on wholesome food that tastes good.

Organic ingredients and from-scratch fare, including house-smoked salmon, dictate the menu at this sunny, window-walled cafe. Inside tip: Chef Bain offers his own line of Surf Salt seasonings and Surf Snack munchies.

What to drink: Fruit- and vegetableinfused waters like Star Fruit Lime.

Did you know: Epic offers familystyle, heat-and-eat casseroles to-go.

1113 Military Cutoff Rd., (910) 679-4216, epicfoodco.com November/December 2013 | 69

San Juan Cafe

As if bone-in, Double-cut Pork Chops weren’t delicious enough, chef/owner Danny Keegan one-ups the meat in regular pork chop specials. One night might bring espresso demi-glace, another coriander demi-glace, yet another chipotle riesling reduction.

The regular menu stops all over Latin America at this colorful restaurant.

Inside tip: San Juan has some of the city’s most inspired seafood dishes, say shrimp sautéed with country ham, scallions and jalapenos then finished with a thyme rum butter. What to drink: House-made sangria, which costs just $3 on Thursdays. Best bargain: $3 enchiladas on Tuesdays.

3314 Wrightsville Ave., (910) 790-8661, sanjuancafenc.com

Black Sea Grill

Chargrilled New Zealand baby lamb chops & fillet of mahi mahi served with jasmine rice and a cabbage medley saute.

YoSake

K38 Baja Grill

House-made grilled corn tortillas, oh-so-thinly shaved cabbage and Dos Equis beer-battered cod make for an unforgettable Fish Taco. Yogurt Ranch-style dressing and spirited salsa that fans say is the best in Wilmington raise the taco bar even higher. K38 and its Baja-inspired sister restaurants, Tower 7 and Las Olas, each have their own identity, but all of them are known for fresh 70 | WilmingtonNCmagazine.com

Cal-Mex fare. Inside tip: K-Bueno Kitchen, next door to K38 at 5410 Oleander Dr., sells fresh tortillas, just-fried chips, salsa, guacamole, tacos and other to-go items. What to drink: Sangrita, a frozen Suaza Gold margarita splashed with red sangria.

Did you know: Americans ate 4.5 billon tacos in 2012.

Various locations in Wilmington and Wrightsville Beach. liveeatsurf.com

Shanghai Firecracker Shrimp gets things popping at this up-high Asian fusion enchanter. Sea-fresh nuggets donning near-crunchy coats get tossed in spicy, bright orange sauce that begs for the bar’s icy, signature Pomegranate Ginger Mojito. All sorts of sushi, little bites, street food and full entrees with unexpected twists and fresh, local ingredients are hidden behind a red sidewalk door that leads up the stairs. Did you know: Chef Joshua Woo is considered among his peers as one of the city’s top chefs.

Don’t miss: Pork chop specials when they’re available. YoSake sources allnatural, free-range pork that might come with Thai-spiced eggplant and butterscotch fondue. Best bargain: Tuesday Locals Night features 20 percent off entrees and half-priced bottles of wine.

33 S. Front St., 2nd floor, (910) 763-3172, yosake.com.

Did we get a chance to visit every noteworthy restaurant in Wilmington?

No, of course not. But there’s always next year. We’re happy to adjust our belts out a little more, if that’s what it takes to get the job done. W

Epic Food Co.

Crunchy gluten free fried chicken with a tabasco honey glaze. Sauteed seasonal veggies and a tangy slaw with bean sprouts, cabbage & cilantro.

November/December 2013 | 71

Holida

y

Gift G uide Shawl Smith London digital scarf, 100% modal, $90. CoolSweats, 509-0273.

Carolina inspired gifts and décor including vintage state flags on corrugated metal. $99.95. Carolina Shoppe, carolinashoppe.com.

Stop in for last minute gift ideas. Pillows, mercury glass votives and accessories, Caspari napkins, and more. Artee Fabrics & Home, 686-2950.

Crysalis English waterproof jacket, $1,295, Barbour waxed vest, $345, and waxed hat, $75, Robert Talbott Estate shirt, 248, and tie, $95, Seaward & Stearn scarf, $195.

Gentlemen’s Corner, 509-3838.

Trio of Starfish bracelets ranging from $19.50-$49, Crabby Chic, 799-4216.

Bohemian Holidays! Set of six fun ornaments, $40. Big Sky Design, 793-3992.

Our Reindeer Sleigh Ride Bouquet is filled with a variety of fresh fruit favorites, in a keepsake ceramic sleigh container that you can use year after year. Starting at $75. Edible Arrangements, 256-3130.

72 | WilmingtonNCmagazine.com

Give the gift of beautiful skin with our “Holiday Works” custom facial, $125. Gift Certificates are available for the holidays!

Glo Med Spa, 256-2690.

Sterling silver pendant embossed with Cicada Wing and bezel set Ceylon Sapphire, $525.

Custom made with stone of your choice, beginning at $125.

Jonkheer Jewelry, 409-8758.

Big Green Egg grill, the ultimate cooking experience. It’s a smoker, grill and oven all in one. $1,075. Leisure World, 392-7748.

Tory Burch purse in siena with gold hardware, $295. Encore! Consignment Boutique, 452-4468.

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Gift Card

The most popular gift in Wilmington, a Gift Card for any denomination and no expiration date. The Ivy Cottage, 815-0907.

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Spruce up your decor with Christmas shades and finials, $20-$30, D. Baxter’s, 791-8431.

Allison-Kaufman sunburst ring set with Congac diamonds that flow down to the band, 14k yellow gold, $3,995. Lumina Gem, 256-1850.

Deco Mesh wreaths created by our own in-house designers. Prices start at $47.99.

New River Pottery, 791-7522.

The Moore & Giles Cleland XL Duffel bag in Waxwear Rangertan is generously sized for the dockside or a long weekend. $780.

Nest Fine Gifts and Interiors, 256-6378.

November/December 2013 | 73

Holida

y

Gift G uide Monogram ornaments make perfect stocking stuffers, $18. Polka Dot Palm, 319-7400.

Plaid coat, $94, eyelash black infinity scarf, $15, with bangle, $15, and necklace, $28. Touche Ladies Boutique, 458-5006.

Blue Topaz and Sterling silver pendant, $390.

Spectrum Art & Jewelry, 256-2323.

Painted Peace Poles make a bold statement in any landscape.

Long lasting and maintenance free. $98-$198. The Transplanted Garden, 763-7448.

The Atomic Aquatics Z3 is the ultimate corrosion resistant scuba regulator. Made of Titanium & Zirconium. $529. Scuba-Now, 395-5111.

Little G plush toy by Little Giraffe, $47, Sunsnapz Midi blanket, $49, Ella Jean blanket, $48, and blocks, $30. Peanut Butter and Jelly, 256-4554.

74 | WilmingtonNCmagazine.com

Vintage Chanel couture button jewelry.

Bracelets are made with freshwater pearls and sterling silver settings. $350395. Tickled Pink, 679-4555.

Gourmet Gift Baskets for the foodie in your life!

EVOO, vinegars, cheese, wines, edible goodies and more.

Taste the Olive, 256-6457.

Sapphire Diamond Band in 14K white and yellow gold, $2,750. Ruby Diamond Band in 14K white and yellow gold, $3,475. Kingoff’s Jewelers, 762-5219.

Gorgeous trio of Coastal Trees, Small $10, Medium $14, Large $16.

Uptown Market, 686-0930.

Shop Downtown Sexy time pieces from Vestal, Nixon, Rip Curl, and Freestyle. Prices range from $35-$650. Momentum Surf and Skate, 763-3500.

Peter Pauper Press deluxe holiday cards, $15.99, Caspari green trees and white trees foil embossed reindeer cards, $22.50, Joseph Seltzer hand-tooled wood pens, $50.

Occasions, 343-9033.

Martin Custom Shop U.S.A. Seth Avett acoustic guitar, $3,299.99, and Fender Stratocaster U.S.A Sienna Sunburst electric guitar, $1,349.99.

Finkelsteins, 763-7377.

1980’s Morton Myles red & white polka dot sequined cocktail dress, $195, 1980’s Mike Benet green taffeta & sequined cocktail dress, $195, and vintage rhinestone necklace, $50. A Second Time Around, 343-1043

Hostess Gift Pack makes a great gift for the holidays or any occasion, $19.95-$29.95.

Italian Gourmet Market, 362-0004.

Kopious hoop earrings, $25, Aviator shades, $12, Layered box chain necklace, $34, and Chevron scarf, $12. Aqua Fedora, 399-7358.

November/December 2013 | 75

76 | WilmingtonNCmagazine.com

dining review

in the kitchen

restaurant guide

PHOTO JAMES STEFIUK

Smoked Trout with spinach, eggs, crispy pancetta and champagne vinaigrette, at 1900 Restaurant Lounge.

November/December 2013 | 77

1900 Restaurant Lounge

By JASON FRYE

W

hen people think of tapas, they picture tiny plates of Spanish food and a table stacked high with dishes and surrounded by diners whose hunger has barely been satiated; thanks to 1900 Restaurant Lounge, you can forget all that and rethink your idea of tapas. Though the menu at this upscale-casual restaurant is tapas inspired, it’s not tapas in the traditional sense, a distinction Executive Chef Kirsten Mitchell makes clear on the plate.

“Traditional tapas is small, too small for what we want to do,” she says, standing in her kitchen. “1900 is about small plates, but a sort of New American revision of tapas.”

Originating in Spain, tapas comes from the word tapar, meaning a lid or cover.

Stories about the first tapas vary, but they all agree that some snack – bread, cheese or cured meat – was used to cover wine or sherry to keep impurities out of the drink. The most popular story says bread was used as a lid for sherry and a savvy tavern owner topped his bread with cheese and other salty snacks to the delight of his patrons. Others followed suit and tapas was born.

At 1900, the dishes are much more substantial than their culinary ancestors.

Every plate here is appetizer-sized or better, allowing diners to create their own meal or have a wide-ranging dining experience by ordering multiple dishes with their party.

“We want to encourage conversation, allow our guests to forget the outside world and savor the moment in here,” Mitchell says. “We want people to feel like they’re not just having a meal, they’re having an experience.”

78 | WilmingtonNCmagazine.com

1900 Eastwood Rd. 910-509-2026 1900lounge.com

» Photos by JAMES STEFIUK

Seas Scallops with potato latke, house-made sauerkraut and crispy pastrami.

The interior at 1900 goes a long way to helping diners feel transported. Dark wood paneling on the walls, elegant damask wallpaper, and twinkling, mica-flecked granite top bars and tables. Between seating areas, beaded curtains create a sense of intimacy without constricting the space. During the evenings, 1900 is filled with the sounds of jazz and electronic lounge, but on Thursday, live music fills the air as local jazz act Benny Hill performs a long, smooth set.

Owner Ken Oliver made it his goal to have the service match the refined atmosphere at 1900, and he’s done that. How? By hiring a wait staff and bar staff who have “more world experience, who’ve lived in or

visited exotic places or big, vibrant cities, who have been exposed to fine food and fine dining from either side of the table.”

This type of staff, he says, makes Chef Mitchell’s job easier as the front of house experience can properly parallel the dishes prepared in the kitchen.

“Food knowledge is a big emphasis here,” says Oliver. “Our servers have good palates and understand how the food tastes and how it pairs with wine or cocktails. They share our chef’s passion for using local veggies and seafood, and they’re able to articulate what diners will find in a dish if they ask. And when diners ask, our staff is confident in their knowledge of our food and bar menu that they can offer

family’s bistro in Banner Elk, N.C. – “he was always shooing me out of the kitchen during dinner service, I’d just stand and watch,” she says – but never took over cooking duties in a professional kitchen until several years later. She was working as a server when she got into an argument over soufflés with her friend, the chef. He left the kitchen, told her to go ahead and

umami delight of the skin and kale, then balances it out with the chipotle; the whole dish is a playful take on the best part of a roasted chicken or the Thanksgiving turkey – the skin.

Another distinctly fall dish is the Pumpkin Pasta with chorizo, shrimp and sage brown butter. The pasta’s made fresh daily and the effect of a fork full with

“Food knowledge is a big emphasis here. Our servers have good palates and understand how the food tastes and how it pairs with wine or cocktails.”

(top) Owner Ken Oliver with Executive chef Kirsten Mitchell. (above) Crispy sweetbread with buffalo sauce and bleu cheese mousse.

suggestions for plates or drinks that match the diner’s tastes. That’s big. And you don’t find it everywhere.”

Perhaps it was Mitchell’s first foray into being a chef that informed Oliver’s decision to have a staff with such an intimate knowledge of the food. She started her career by watching her father, an acclaimed French chef, cook in the

try her method and she did. And it worked.

“That was my first taste and it made me say, ‘This is something I could do.’” Now she does.

The menu at 1900 is New American Tapas, but the flavors are a melding of French (from her father), Southern (from growing up in the mountains of N.C.), Island (from frequent family vacations to the Bahamas) and Creole (from a passion for the food and flavors). Mitchell says she’s inspired by “quirky renditions of favorites, flavorful things that walk the line between the heavy French flavors and the often toodelicate nuances of Italian food.”

Mitchell changes her menu with the season, and as 1900 moves into fall and winter, she’s bringing in heavier flavors, heartier sauces, more savory components to deliver that comfort we get from food.

Crisp Chicken Skin Chips served with kale chips and a chipotle dip offer the crispy,

each ingredient is sweet, savory, meaty and herbaceous.

The Fried Okra Salad with blackeyed peas, corn, onions, mixed greens and a spicy vinaigrette speaks to the Southern influences, where the PopcornStyle Sweetbreads with buffalo sauce, bleu cheese mousse and celery addresses the playful mixing of French and American flavors.

Mitchell’s menu influences the seasonal cocktails and nightly specials at the bar, something that Oliver prides himself on.

“We’re one of the few places where you can get a cocktail, not just a mixed drink,” he says. That fact, combined with the creative and flavorful menu, helps drive 1900’s second life, as a lounge. At around 10 p.m., when the diners have finished their meals, the DJ arrives and 1900 converts into a lounge where late night crowds can enjoy themselves in a hip spot. W November/December 2013 | 79

A Thanksgiving Celebration Delicious recipes for the classic holiday feast, plus some clever new ideas that will have you going back for seconds.

By LINDA TYRRELL

80 | WilmingtonNCmagazine.com

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Photos by JULIA HIRST

November/December 2013 | 81

Lobster Bisque

82 | WilmingtonNCmagazine.com

Lobster Bisque

Makes 8 servings Prep 20 minutes Cook 1 hour, 10 minutes 2 (2-1/2 lb) lobsters, steamed 4 tablespoons butter, divided 1/2 cup dry sherry 1 shallot, sliced 1 small fennel bulb, sliced 1 celery stalk, sliced 4 garlic cloves, pressed 2 teaspoons black peppercorns 2 bay leaves 4 cups fish stock 4 cups water 2 tablespoons cornstarch 1/4 cup tomato paste 1/2 cup heavy cream Garnish, fresh thyme 1. Twist off claws and tails from lobsters.

Remove and discard green tomalley and organs from bodies, reserving shells. Remove meat from claws and tails, reserving shells. Coarsely chop meat, and transfer to a bowl. Cover and chill.

2. Melt 2 tablespoons butter in a large saucepan over medium heat.

Add lobster shells, cook, stirring occasionally 6-8 minutes or until lightly browned. Add sherry and cook 2 minutes or until liquid has almost evaporated. Stir in shallot and next 5 ingredients. Cook 3-5 minutes or until vegetables are tender. Add fish stock and 4 cups water. Cover, bring to a boil, then reduce heat to medium-low and simmer 40 minutes. Pour mixture through a fine wire-mesh strainer into a large liquid measuring cup, discarding solids. Wipe saucepan clean.

3. Melt remaining 2 tablespoons butter in saucepan over medium heat. Whisk in tomato paste and cornstarch. Cook, whisking constantly for 2 minutes.

Whisk in broth mixture, bring to a boil and reduce heat to low. Stir in cream and chopped lobster meat, reserving a few large pieces. Simmer 5 minutes or until lobster meat is thoroughly heated. Top with large lobster pieces, and garnish if desired.

Turkey with Pan Gravy

Makes 8 servings Prep 30 minutes Bake 3 hours Stand 30 minutes 1 (14 pound) whole turkey 2 medium onions, quartered; plus 2 cups, peeled and chopped (about 2 more onions) 4 celery stalks, chopped (about 2 cups) 4 carrots, peeled and chopped (about 2 cups) 1 bunch fresh sage 1 bunch fresh rosemary 1 bunch fresh thyme 1 bunch fresh savory leaves Kosher salt and freshly ground black pepper 1/2 cup unsalted butter, softened 1/2 cup water 1 cup heavy cream 3 tablespoons all-purpose flour 1. Remove the center oven rack and preheat oven to 325 degrees F. Remove the giblets and neck from the turkey and rinse. Reserve for the dressing.

2. P lace chopped onions, celery, and carrots in the bottom of the roasting pan. Pick a few herbs off the stalks and add to the vegetables. Set aside.

3. P at dry the turkey with paper towels.

Season the cavity with kosher salt (approximately 2 tablespoons). Place the quartered onion and the remaining herbs inside the turkey cavity. Cover the tips of the wings with aluminum foil and truss the turkey.

4. R ub the turkey with the softened butter. Place the turkey in the roasting pan breast side up on a roasting rack.

5. Place the turkey in the oven with the lid on. Baste every hour starting after the first 1 1/2 hours. Cook until an instant read thermometer inserted in the leg meat near the hip joint reads 160 degrees F (approximately 3 hours).

Remove the lid and turn the oven up to 400 degrees F. Continue to cook the turkey for 20 to 25 minutes, until the

turkey skin is golden and an instantread thermometer inserted in the leg meat near the hip joint reads 175 degrees F. Remove the turkey from the pan and let it rest in a warm place for 20 minutes before carving. lace roasting pan over medium heat 6. P and add 1/2 cup of water. Use a wooden spoon to help release the drippings from the bottom of the pan. Using a fine sieve, strain drippings into a medium saucepot. Place the saucepot over medium heat.

Gravy

1. W hisk the cream and flour together in a small bowl to create a smooth paste.

Add a 1/2 cup of the pan drippings to the cream mixture and whisk together.

Pour the cream mixture into the saucepot and whisk together. Cook for approximately 2 to 3 minutes and reduce heat to medium low. Simmer for 15 minutes. Season with salt and pepper. Serve with the perfect turkey.

November/December 2013 | 83

Cranberry Sauce

Makes 1 3/4 cups Prep 4 minutes Cook 20 minutes 1 (12 oz) package cranberries 3/4 cup sugar 2 teaspoons orange zest 1/2 cup fresh orange juice 1/4 cup water Combine ingredients in a medium saucepan over medium heat, bring to boil. Reduce heat and simmer, stirring occasionally, 15 minutes or until mixture is slightly thickened.

3 tablespoons canola oil 1 medium onion, diced 3 stalks celery, diced 1 tablespoon chopped fresh sage leaves 1 teaspoon chopped fresh thyme leaves 2 eggs, beaten 2 (14.5-ounce) cans chicken broth 1 loaf day old French bread, diced into 1/2-inch cubes Salt and freshly ground black pepper

1 teaspoon pure vanilla extract 2 cups canned pure pumpkin For the toppings: 2 cups sweetened whipped cream Dash of bourbon 3/4 cup half-and-half 1 tablespoon unsalted butter 8 ounces semisweet chocolate chips (1 1/3 cups) 1/4 teaspoon pure vanilla extract

1. Preheat the oven to 350 degrees F. Spray a 9 by 13-inch baking dish with cooking spray.

2. Remove the mushroom caps from the stems. Reserve the caps for the online round 2 recipe Stuffed Mushrooms.

Roughly chop the stems and set aside.

3. In a large skillet over medium-high heat, add the canola oil. Stir in the onions and celery and cook until softened slightly, about 2 minutes. Add the mushroom stems and herbs and continue to cook until the mushrooms are browned and the vegetables are slightly tender, about 5 minutes.

4. W hisk together the eggs and chicken broth in a large bowl. Add the cubed bread and toss to coat all of the bread. Stir in the cooked onions and mushroom mixture and toss to combine. Season with salt and pepper, to taste. Transfer to the baking dish and bake, covered loosely with foil, for 40 to 50 minutes. Remove the foil for the last 10 minutes of cooking time to brown the top. Remove from the oven and serve.

1. Prepare the cheesecake: Preheat the oven to 350 degrees F. Combine the wafer crumbs, ground pecans and melted butter in a bowl. Press into the bottom of a 12-inch spring-form pan. In a food processor fitted with the metal blade, mix the cream cheese until smooth. Add the brown sugar and process until blended. Add the eggs one at a time, processing until fully incorporated, then blend in the heavy cream. Add the flour, salt, cinnamon and vanilla and blend until smooth. Add the pumpkin and blend until smooth.

2. Pour the filling over the crust in the pan. Bake 1 hour, 15 minutes, or until the cheesecake is just set. Remove from the oven. Use a knife to loosen the cake from the side of the pan; this will prevent it from splitting down the center. Let cool completely before slicing.

3. M eanwhile, make the toppings: Combine the whipped cream and bourbon in a bowl and mix until blended. For the chocolate sauce, combine the half-and-half and butter in a small heavy-bottomed saucepan over medium heat. Heat until a thin, paper-like skin appears on top; do not boil. Add the chocolate chips and vanilla and stir until the chocolate melts and the mixture is smooth.

Remove from the heat and let cool.

4. Remove the side of the spring-form pan and slice the cheesecake. Top each piece with a drizzle of chocolate sauce and some bourbon whipped cream.

Pumpkin Cheesecake with Bourbon Spiked Cream Makes 12 servings Prep 40 minutes Cook 1 hour, 15 minutes

Sage and Mushroom Stuffing Makes 8 servings

Prep 15 minutes Cook 50 minutes Canola oil, cooking spray 2 (10-ounce) packages white button mushrooms 84 | WilmingtonNCmagazine.com

For the cheesecake: 1 1/2 cups vanilla wafer crumbs (about 45 crushed wafers) 1 cup pecans, ground 1 stick unsalted butter, melted 2 pounds cream cheese, cubed and softened 1 cup packed light brown sugar 6 large eggs 1/2 cup heavy cream 1/2 cup all-purpose flour Pinch of salt 1/2 teaspoon ground cinnamon

Pumpkin Cheesecake with Bourbon Spiked Cream

Creamy Garlic Mashed Potatoes

Sautéed Swiss Chard with Bacon

3 1/2 pounds russet potatoes 2 tablespoons kosher salt 16 fluid ounces (2 cups) half-and-half 6 cloves garlic, crushed 6 ounces grated Parmesan

Olive oil, for pan 1 cup bacon, cut into 1/4-inch dice 2 cloves garlic, smashed Pinch crushed red pepper flakes 1 bunch Swiss chard, stems removed and cut into 1/2-inch lengths, leaves cut into 1 1/2-inch lengths 1/2 cup chicken or vegetable stock Kosher salt

Makes 10 servings Prep 20 minutes Cook 30 minutes

1. Peel and dice potatoes, making sure all are relatively the same size. Place in a large saucepan, add the salt, and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork.

2. Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.

3. Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream mixture and Parmesan; stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.

SET THE PERFECT TABLE 1. Create a peaceful space for seasonal dining with neutral linens. Naturalhued placemats act as a canvas for your holiday meal, highlighting your goldenbrown turkey and cranberry sauce as vivid centerpieces.

2. Small bouquets set in everyday glasses liven up the table without overpowering it.

Display a few on a windowsill to complete the look of the room.

3. No matter the size of the festivity, guests should have enough room to enjoy it.

Measure 2 feet from each plate center to the neighboring plate center for the optimum space.

86 | WilmingtonNCmagazine.com

Makes 4 servings Prep 10 minutes Cook 10 minutes

Coat a large sauté pan lightly with olive oil and add the diced bacon, garlic, and crushed red pepper. Bring the pan to medium-high heat. When the garlic has turned a lovely golden brown, remove from the pan and discard. At this point the bacon should start to become brown and crispy. Add the Swiss chard stems and the stock and cook until the stock has mostly evaporated. Add the Swiss chard leaves and sauté until they are wilted. Season with salt.

Mashed potatoes go from bland to amazing with the addition of roasted garlic. Don’t be discouraged by the number of cloves — roasting tones down their flavor and brings out a nutty sweetness.

Jerry’s Food, Wine and Spirits 7220 Wrightsville Ave., 256-8847. Fine dining in a casual bistro atmosphere with an ever changing creative menu.

Nick’s Diner 127 N. Front St., 341-7655.

Their specialty is the Iron Skillet casseroles and great burgers, salads. Breakfast, lunch, and dinner daily.

Oceanic 703 S. Lumina Ave., 256-5551.

Situated on the beach overlooking the pristine Atlantic Ocean. Enjoy wonderfully fresh seafood, exciting land lover dishes and breathtaking views. Outdoor seating is available at the adjacent Crystal Pier.

Lunch and dinner daily.

Carving Prime Rib

Ready to Eat?

Use our restaurant listings to find the best eating and drinking in Wilmington.

American Bluewater Waterfront Grill 4 Marina St., 256-8500. Offering spectacular panoramic views of Wrightsville Beach’s Intracoastal Waterway. Watch boats cruise past while enjoying the casual American menu. Dinner mainstays include fresh seafood, baby back ribs, char-grilled steaks, and delicious homemade desserts. Lunch and dinner daily.

Boca Bay 2025 Eastwood Rd., 256-1887.

Find dining near the beach, with sushi, raw bar, seafood, lamb and steak. Light and colorful, one of the best restaurant bars in town. Dinner nightly, Sunday brunch.

Cameo 1900 1900 Eastwood Rd., 509-2026.

A fun and stylish place with memorable dishes and drinks, for the perfect spot for a night out with friends or an intimate dinner. Menu includes flavorful, high-quality dishes served tapas style. Dinner Tue-Sat., Sunday brunch.

Catch 6623 Market St., 799-3847. Awardwinning local chef Keith Rhodes has been voted the city’s best chef for three consecutive years. A stickler for wild caught and sustainably raised seafood, his modern seafood cuisine comes through in every bite,

with dishes like NC sweet potato salad and seafood ceviche. Acclaimed wine list. Lunch Tue-Fri, and dinner Mon-Sat. Courts and Sports Bar & Grill 3625 Lancelot Ln., 228-5791. First class sports bar and grill, serving up burgers, and some vegetarian. The best outdoor volleyball, bocce and cornhole facility on the East Coast. Lunch and dinner daily.

Dixie Grill 116 Market St., 762-7280.

Casual dinette known for great breakfasts and brunch in the heart of downtown Wilmington.

Front Street Brewery 9 N. Front St., 251-1935. Wilmington’s only restaurant and brewery, offering great food and micro brews.

Menu has over 25 gourmet sandwiches and burgers, and over 35 entrees to choose from.

Steaks, seafood, or try their famous Scottish Ale Brew-B-Q Ribs. Lunch and dinner daily.

Henry’s 2508 Independence Blvd., 793-2929.

Considered a top local favorite, with locally sourced classic American fare in an inviting and casual environment. Live music nightly and outdoor dining available. Lunch and dinner daily.

Oceans 706 N. Lumina Ave., 256-2231.

Located inside the Holiday Inn Resort, it offers the perfect locale for fresh seafood and steaks while enjoying the magnificent views of the ocean. Breakfast, lunch and dinner daily.

Riverboat Landing 2 Market St. 763-7227. Historic building on the corner of Water and Market houses a cozy restaurant inside. But get there early to dine outside on one of the balconies on the second floor.

Southern fare with French, Mediterranean and Asian influence. Lunch and dinner daily, Sunday brunch.

Rucker Johns 5511 Carolina Beach Rd., 452-1212. High quality food served up in a fun and relaxing atmosphere. Burgers, steak, chicken, and salads. Lunch and dinner daily.

Sweet & Savory Café 1611 Pavilion Pl., 256-0115. A full menu breakfast lunch and dinner restaurant with dishes made from scratch. Open daily, 7am-9pm.

The Pilot House 2 Ann St., 343-0200.

Overlooking the Cape Fear River with large outside deck. Menu ranges from down home cooking to Cajun, as well as fused traditional Southern fare with a contemporary twist.

Lunch and dinner daily.

Towne Tap & Grill 890 Town Center Dr., 256-6224. Situated next door to the Mayfaire Cinema is the place to be seen before or after the movie. Great American fare, with burgers, steaks, and cold beer.

Lunch and dinner daily.

Asian Bento Box 1121 Military Cutoff Rd., 509-0774. Asian street food, with a November/December 2013 | 87

We Didn’t Invent THE

Spoon We just made them

COOL

culmination of Japanese, Korean, Vietnamese and Thai dishes. Sushi bar.

Lunch Mon-Fri, Dinner Mon-Sat. Big Thai 1319 Military Cutoff Rd., 256-6588. Famous for authentic Thai.

Don’t miss the Coconut cake as a sweet and savory finale. Lunch and dinner daily.

Blue Asia 341 S. College Rd., 799-0002. An Asian bistro offering a wide range of authentic Chinese, Japanese and Thai cuisines using the freshest seafood, meats, and vegetables.

Lunch and dinner daily.

Double Happiness 4403 Wrightsville Ave., 313-1088. A great mix of traditional Chinese dishes and modern twists on favorites. Prepared fresh daily. Lunch and dinner daily.

Indochine 7 Wayne Dr., 251-9229.

Enjoy the finest Thai-Vietnamese cuisine in a beautifully decorated environment. Voted best Asian 10 years in a row. Lunch and dinner daily.

Szechuan 132 419 S. College Rd., 799-1426. Voted best Chinese restaurant 12 years in a row. Fine contemporary dining in a relaxed atmosphere, serving exceptional dishes like rosemary lamb and filet mignon. Lunch and dinner daily.

Tamashii 4039 Masonboro Loop Rd., 703-7253. Enjoy local sourced sustainable sushi and spoons offering portions of ceviche and tartare, along with kitchen prepared fare like tempura shrimp. Contemporary and relaxing décor, and a full bar. Lunch Thur-Fri, Dinner Mon-Sat. Tokyo 101 880 Town Center Dr., 399-3101. Traditional Japanese with fresh sushi, diverse noodle dishes, combination plates, and appetizers.

Lunch and dinner daily.

Yosake Downtown Sushi Lounge 31 S. Front St., 763-3172. Lacquered walls and unique art surround guests as they dine on sushi and Chinese/Asian fare.

Lunch and dinner daily.

Tamashii

www.sushiandspoons.com

910.228.5576 4039 Masonboro Loop Rd. #1A

Bars Bottega Bar and Gallery 208 N. Front St., 763-3737. Friendly downtown wine bar with ever changing art exhibits.

Nibbles available while savoring a choice of wines by the glass. Mon dinner

only, lunch and dinner Tue-Sun. Copper Penny 109 Chestnut St., 762-1373. More than a sports bar, offering an eclectic mix of appetizers, salads, and sandwiches along with an extensive selection of mixed drinks and beers. Lunch and dinner daily.

Costello’s 211 Princess St., 362-9666.

Tiny but sophisticated piano bar. Gather ‘round for sing-alongs and the local spot for much of the late night theatre crowd.

Nightly 7pm-2am.

Dirty Martini 1904 Eastwood Rd., 679-8050. A stylish, sophisticated night spot with a twist. Come relax or mix things up and make new friends with a lusty martini menu that will leave you shaken and stirred.

Wilmington Wine 605 Castle St., 202-4749. Close to downtown, this is a wine shop worth visiting. By the glass or by the bottle, Chrissy knows her wines and offers frequent wine tastings peppered with local conversation. Opens daily at noon.

Cajun Bourbon Street 35 N. Front St., 762-4050. Experience authentic Cajun cuisine in a uniquely decorated setting that has the appeal of being in New Orleans.

Come sample their famous charbroiled oysters. Lunch and dinner daily.

Fine Dining Aubriana’s 115 S. Front St., 763-7773.

A quaint Italian bistro with a menu that is updated frequently with creative dishes and the freshest ingredients.

Trained wait staff assist with pairing an extensive wine list with your meal.

Dinner Tue-Sat. East Oceanfront Dining 275 Waynick Blvd., 256-2251. Award-winning cuisine accompanied by the sounds of breaking surf and a soothing coastal breeze. Enjoy fresh local seafood or grass fed beef while you dine under a canopied, oceanfront deck or inside. A great selection of wine, beer and spirits.

Dinner nightly, Sunday brunch.

Manna 123 Princess St., 763-5252.

A favorite among the film industry stars, serving American cuisine with European flare. Dinner Tue-Sun.

128 South Water Street • Wilmington, NC 910-763-2052 • thegeorgerestaurant.com

Come Enjoy a Unique Dining Experience on Our Heated Deck Overlooking the Cape Fear River

Inside dining room seating also available Full bar boasting an extensive martini list Saturday and Sunday brunch offered 10 am - 3 pm Please check our website for seasonal hours CHRIS VAN ATTA PHOTOGRAPHY

1900 Eastwood Road, Lumina Station • Wilmington, NC • 910-509-2026 • www.1900lounge.com Open at 5:30pm Tuesday-Sunday • Lounge Open Late

Stylish, Sophisticated Night Spot with a Twist.

Port City Chop House 1981 Eastwood Rd., 256-4955. Known for fresh seafood, steaks and chops prepared fresh using the highest quality ingredients. Lunch and dinner Mon-Fri, Sat dinner only.

Port Land Grill 1908 Eastwood Rd., 256-6056. Progressive American regional cuisine served in a casual yet elegant coastal setting. Dinner Tue-Sat. Ruth’s Chris Steakhouse 301 N. Water St., 343-1818. Nestled inside the Hilton Wilmington Riverside, famously known for excellent steaks and service.

Come celebrate a romantic evening.

Dinner nightly.

st Voted Be ar Martini B

Rx Restaurant & Bar 421 Castle St., 399-3080. Best Southern fried chicken.

Tickle your taste buds and experiment with local foods prepared with a uniquely Southern twist. Lunch and dinner Tue-Sun.

French 910-679-8050 • 1904 Eastwood Road • Wilmington, NC

Brasserie Du Soleil 1908 Eastwood Rd., 256-2226. French cafe with patio and inside dining. Pick your own salad ingredients from a wide selection of items. Lunch and dinner daily.

Caprice Bistro 10 Market St., 815-0810. Elegant dining downstairs with sofa bar upstairs and a great martini selection. Authentic French bistro. Dinner nightly.

Le Catalan French Café & Wine Bar 224 S. Water Street, 815-0200. Very European and romantic, outdoor dining overlooking the Cape Fear River. Lunch and dinner Tue-Sun. Our Crepes & More 3810 Oleander Dr., 395-0077. Family owned French Creperie. Authentic homemade cuisine.

Breakfast, brunch, and desserts, Tue-Sun.

Sweet.

Decadent.

Delicious.

910-256-3130 Landfall Center 1319 Military Cutoff Road Wilmington, NC 28405

FALL HAS NEVER TASTED SO GOOD

Harvest Celebration

Italian

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Fruit bouquet featuring cinnamon chocolate apple wedges , with leaf-shaped pineapple and strawberries dipped in gourmet chocolate in a pumpkin keepsake. ®

EdibleArrangements.com

Containers may vary. Delivery not available in all areas. EDIBLE ARRANGEMENTS & Design and all other marks noted are trademarks of Edible Arrangements, LLC. ©2013 Edible Arrangements, LLC. All rights reserved. ®

The Little Dipper 138 S. Front St., 251-0433. Unique, nostalgic and fun fondue menu includes premium meats, seafood, vegetables, appetizers, desserts, and homemade sauces for dipping. Enjoy a night out while you dip assorted breads into hot melted cheese prepared tableside by your server. Dinner nightly Memorial Day-Labor Day.

Eddie Romanelli’s 503 Olde Waterford Way, 383-1885. A longtime local favorite

serving up scratch-made Italian fare in a family-friendly atmosphere. A diverse menu including baked ziti, hand-made pizzas, steak, burgers, and salads.

Lunch and dinner daily.

Fat Tony’s Italian Pub 131 N. Front St., 343-8881; 250 Racine Dr., 452-9000.

Great family-friendly restaurant offering fantastic views of the Cape Fear river.

Serving a mix of Italian and American fare, and a full bar, including 25 beers on tap. Lunch and dinner daily.

Georgio’s 5226 S. College Rd., 790-9954.

From old world style dishes to modern day creations, menu showcases multiple flavors. Offering pasta, seafood, steaks, pork chops, soups, and salads. Dinner Mon, Lunch and dinner Tue-Sun. Kornerstone Bistro 8262 Market St., 686-2296. Traditional Mediterranean fare and wood-fired pizza oven. Homemade desserts. Lunch and dinner daily.

Nicola’s 5704 Oleander Dr., 798-2205.

An Italian eatery with made fresh daily pasta, sausage, baked breads and more.

Dinner Tue-Sun. Osteria Cicchetti 1125 Military Cutoff Rd., 256-7476. Serving a variety of pasta dishes, pizza, salads, and antipasti.

Lunch Mon-Fri, dinner nightly.

Pizzetta’s Pizzeria 4107 Oleander Dr., 799-4300. (L) 1144 E. Cutler Crossing, 371-6001. Hottest spot for pizza by the slice, offering dozens of pizza choices with a New York flair. Lunch and dinner daily.

Roko Italian Cuisine 6801-105 Parker Farm Dr., 679-4783. Features authentic northern Italian cuisine. Reservations

often necessary at this intimate spot in Mayfaire. Dinner nightly.

VOTED CITY’S BEST CHEF 3 YEARS IN A ROW!

Sienna Trattoria 3315 Masonboro Loop Rd., 794-3002. Enjoy authentic Italian food in a warm, casual setting. Dine indoors or the outside courtyard. Perfect for the entire family, with delicious brick oven pizza, seafood, and pasta specials. Fully stocked bar and lounge.

Dinner nightly.

Organic Epic Food Co. 1113 Military Cutoff Rd., 679-4216. Choose from a menu of sandwiches, salads, and noodle and rice bowls, with organic and all-natural selections. Sauces and salsas are made from scratch. Vegan and gluten-free dishes also offered. Lunch and dinner, Mon-Sat. Lovey’s Market & Cafe 1319 Military Cutoff, 509-0331. A health food store with fresh, delicious, healthy organic food prepared daily. Offers healthy choices whether its organic groceries, produce or supplements and beauty aids. Includes a wonderful cafe that offers organic smoothies, fresh juice such as wheatgrass, orange juice, and juice blends from organic produce. Freshly baked goods with gluten free options.

Cafe menu has something for everyone, whether they are vegetarian, vegan or not. Cafe is open daily 11am-6pm.

Tidal Creek Co-op 5329 Oleander Dr., 799-2667. An organic grocery with inside cafe offering organic and vegan friendly options for casual dine-in or take out. Cafe open 11am-6pm daily.

Your Small Boutique Wine Shop with Hand-Picked Wines from Around the World

Free Friday Night Wine Tastings 5-8 p.m.

Craft Beer • Giftware • Wine Classes • Event Planning • Craft Mixers • Local Delivery

605 Castle Street • 910.202.4749 • WilmingtonWineShop.com

FRESH LOCAL AUTHENTIC

Serving local sourced seafood using sustainable fishing practices.

6623 Market Street • Wilmington 910-799-3847 catchwilmington.com

Visit our sister restaurant serving the best Vietnamese and Thai.

215 Princess Street Downtown Wilmington 910-762-2841

Indoors or Out... there’s always something to do!

NC’s Only Shoc Vodka Chilling k-ASyst Chills Shot to em 4°!

Wilmington’s Premier Sports Bar & Facility

• VOLLEYBALL • • CORNHOLE • • BOCCE BALL • • DODGEBALL • • SAND SOCCER • • WORLD TAVERN POKER • • TRIVIA WITH RJ • • LIVE MUSIC • Volleyball sizes m a te s of all ls: ve le l il and sk 2, 4 & 6’s

Seafood Black Sea Grill 118 S. Front St., 254-9990. Mediterranean style eatery in a quaint downtown location. Lamb chops, seafood, vegetarian. Lunch and dinner Tue-Sat. Bridge Tender 1414 Airlie Rd., 2564519. Featuring fresh seafood, certified Angus beef steaks, delicious appetizers, and mouth-watering desserts. Choose to dine on the outdoor patio overlooking the Intracoastal waterway or enjoy the cozy interior setting. Lunch Mon-Fri., dinner nightly.

Cape Fear Seafood Company 5226 S. College Rd., 799-7077. Specializing in regional American seafood, hand cut fish, steaks, and chicken along with freshly made desserts all served in a comfortable, relaxed atmosphere. Lunch and dinner daily.

Dockside 1308 Airlie Rd., 256-2752.

The place to be for the best seafood on the Intracoastal Waterway, Dockside is synonymous with great food and a casual, atmosphere. Using only the freshest and highest quality local and regional ingredients whenever possible.

Lunch and dinner daily.

Dock Street Oyster Bar 12 Dock St., 762-2827. Voted best oyster bar 13 years in a row. Come enjoy some great Caribbean style fare in a chic atmosphere.

Serving an array of seafood, pasta, and chicken. Lunch and dinner daily.

Elijah’s 2 Ann St., 343-1448. Casual American grill and oyster bar overlooking the Cape Fear River.

Seafood, steaks, chicken, salads. Lunch and dinner daily, Sunday brunch.

Fish House Grill 1410 Airlie Rd., 256-3693. A landmark seafood restaurant for decades, offering a casual, fun place to eat fresh seafood while enjoying the outdoor waterfront overlooking the Intracoastal waterway. Made-from-scratch every day. Lunch and dinner daily.

OPEN DAILY UNTIL 2 A.M.

Hieronymus 5035 Market St., 392-6313.

Come enjoy locally sourced seafood and fresh vegetables in a casual atmosphere.

Voted best seafood in 2011, this is one of the local’s favorites for over 30 years.

Lunch and dinner daily.

3525 Lancelot Lane • Wilmington 910-228-5791 courts-sports.com

Phun Seafood Bar 215 Princess St., 762-2841. A fun 22-seat eatery serving southeast Asian tapas food, Vietnamese

Weekly Tournaments

and Thai style. Sample lemongrass pork wontons, country ham-green mango rolls, and hot noodle bowls. Beer and wine available. Lunch Mon-Fri, Dinner Wed-Sat. Shuckers Oyster Bar and Grill 6828 Market Rd, 859-8195. A favorite hang out, offering raw bar, seafood, burgers, wraps, and sandwiches. Lunch and dinner daily.

Shuckin’ Shack Oyster Bar 6A N. Lake Park Blvd., 458-7380; 109 Market St., 833-8622. Come watch your favorite sports team while enjoying some great oysters, shrimp, crab cakes, po-boys, and fresh salads. Casual, family-friendly atmosphere. Lunch and dinner daily.

The George 128 S. Water St., 7632052. Enjoy waterfront dining on the RiverWalk, Menu offers southern coastal cuisine with a diverse selection of steak, pasta, salad and fresh seafood, including the best Shrimp ní Grits in town. Outdoor deck, full bar with extensive wine and martini lists. Dock your boat at the only dockínídine restaurant downtown. Lunch and dinner Tue-Sat, Sunday brunch.

Tapas Circa 1922 8 N. Front St., 762-1922.

Great bar and ever changing small plates, serving the likes of maple glazed pork belly, grilled stuffed quail, and lamb shank.. Dinner nightly, Sunday brunch.

9 Restaurant 9 S. Front St., 523-5912.

Breakfast cafe during the day with homemade pastries, and a tapas bar and lounge at night. Jazz and blues music. Breakfast, lunch and dinner daily. Opening in May 2013.

The Fortunate Glass 29 S. Front St., 399-4292. A wine bar at heart, the focus is on wines from all regions, with 50 wines by the glass and about 350 wines by the bottle, plus over 30 craft beers.

A small menu of fine cheeses, Italian cured meats, and decadent desserts served tapas style will compliment your wine selection. Dinner Tue-Sun. The Olive Café 1125-E Military Cutoff Rd., 679-4772. An Epicurean emporium for everything taste. Wines, bakery, and somewhat bigger than small plates.

Treasure Isles Small but gorgeous, Vieques and St. John come with all the tropical island swag of their neighbors, but without the crowds.

By Katie McElveen

St. John

A

s with all great beach days, our afternoon on Salt Pond Bay went by in a lazy blur of naps, strolls and swims punctuated by the quiet murmur of waves on the sand.

But I never thought I’d discover art on the beach. I’d followed a short trail away from the sea toward a place called Drunk Bay. Ten minutes later, I found myself on a rocky stretch of windswept coastline. It took a moment, but as I looked around I realized that the entire beach been decorated with sculptures fashioned from stones, driftwood, shells and other ocean detritus. Obviously it had taken weeks to create this “pop up” gallery, but in that time, no one had knocked down the carefully constructed rock towers, or kicked over the figures that had been tucked into crevices and perched atop giant boulders. “There’s not much space left because we haven’t had a storm in awhile,” commented an artist as she put the finishing touches on a work. “When a storm hits, everything gets washed away and we get to start all over again.”

That live-and-let-live attitude sums up the vibe on St. John. Low-key and casual, it’s the smallest of the three US Virgin Islands, but what St. John lacks in size it more than makes up for in charm. More than half of the island is taken up by Virgin Islands National Park, a shady, trail-covered swath of land where you’re likely to run into a deer or wild donkey (they were brought to the island to work the sugar plantations) as you make your way over hills dotted with plantation ruins. Beyond Salt Pond Bay, the island is rimmed with a huge variety of beaches that range from tiny private coves accessible only by water or trail to magnificent stretches of sugar-soft sand. Another favorite was Honeymoon Beach, where we bobbed in the calm turquoise sea to our hearts’ content, then walked to the adjacent Caneel Bay Resort for cocktails on the porch.

(above) Red Beach, on Vieques Island offers a panorama of land and sea. (left) The view from Los Arcos, on Vieques.

November/December 2013 | 93

(above) Trunk Bay, St. Johns is a favorite for its white sand beaches and turquoise waters. (right) Crystal clear waters and abundant ocean life make snorkling great fun around St. Johns.

Within Cruz Bay, the larger of the island’s two towns, you’ll find cute shops mixed in with the restaurants, bars and cafes tucked into alleys, perched on porches and sitting smack dab on the beach. We ended most beach days sipping Presidente beers and Margaritas as we watched the ferry from St. Thomas come and go from the porch at Spyglass restaurant; dinners – local mahi at Fish Trap, Asianinflected dishes at Asolare and Thai at Rhumb Lines – were fresh, delicious and casual. We weren’t sure about getting carry out ribs from Candi’s BBQ and Grill – the not-mobile food truck is located next to a gas station near the car ferry – until we spotted Candi in the back chopping cabbage for cole slaw. “I make everything here, including the come-back sauce for the ribs,” she said. “I call it comeback because once you try it, you’ll come back for more!” She was right.

The hills of St. John are dotted with lavish villas complete with pools, maid service and million-dollar views, and as much as we loved the idea of such posh digs, we wanted to be able to walk into town. A friend told us about Seashore Allure, where we stayed in a spacious two-bedroom condo complete with stainlesssteel appliances, flat-screen televisions, carved wood furnishings, hardwood floors and spa showers that Delbert Parsons, who owns the building, tiled himself using local shells. He also picked us up at the ferry, took us to the grocery store and delivered us to the condo.

Caneel Bay, with its seven beaches, tennis courts, spa, restaurants and 170 acres lush, donkey-inhabited grounds, is another option.

Once the estate of Laurence Rockefeller, the sprawling property sits on the edge of the national park and is a St. John classic.

Vieques

Thom Denton is laughing as he looks out over the Caribbean from the expansive balcony of North Point Villa, one of several private rental homes he and his group Bravos Boyz manages on the island of Vieques and rents through FlipKey.com. “It was so rustic when we got here, just a few little guest houses and cafes. But it had such potential. The vibe was great. The beaches were gorgeous. It was just a matter of time.”

That was 13-years ago. Since then, the tiny tropical isle located just a shell’s throw from the eastern tip of Puerto Rico has more than lived up the Denton’s expectations. There’s a W hotel. Fabulous restaurants. Stunning oceanfront villas that come complete with

chefs, on-call massage therapists and provisioning services. Even better, the island has retained its funky, friendly personality. And the beaches are often deserted enough to support a Robinson Crusoe fantasy – albeit one with a beach bar within striking distance.

Case in point: On our way to a stand-up paddleboard adventure, we parked the jeep under a grove of sea grapes and walked onto an unspoiled landscape of golden sand, azure water and swaying palms that was Navio Bay. Later, as we cut through the calm waters of Sun Bay on as we bobbled on our paddleboards, we spotted a few wild horses, descendants of steeds brought over by conquistadors in the 16th century, resting in the shade.

Like St. John, Vieques is a two-town island. Isabelle II is small, but lined with stylish shops like the beautifully curated Siddhia Hutchinson gallery and Funky Beehive, with its sea glass jewelry and pretty beach cover-ups. Esperanza, a narrow beachfront neighborhood of small hotels, open-air restaurants and welcoming bars is the culinary epicenter of the island. Our dinner at El Quenepo started with, what we learned, was a nightly tradition. After we’d ordered our drinks and taken a sip or two, we carried them outside of the restaurant and across the street to the plaza, where a group had gathered to watch the sunset. Afterwards, we returned to El Quenepo, where we dunked hunks of sourdough bread raised from a starter carried by hand from Seattle into plates of savory homemade tomato jam scented with garlic and rosemary. Courses like sweet corn crepes stuffed with crab, avocado and chipotle cream fraiche and a gourmet version of mofongo – the plantain mash had been fashioned into a bowl, fried and filled with seafood – followed.

Away from town, restaurants are equally fetching. Lanterns light the interior space at Next Course, which is tucked into a curve in the road in the middle of the island, but we preferred the scene under the grove of avocado, starfruit and mango trees that shades the deck outside. Grilled local fish and avocado salad stole the show, but grilled lobster topped with truffled risotto ran a close second. Be sure to ask for one of Kaila’s homemade cookies to take home for a late night treat. Around the corner, Tin Box grows much of its own produce and fills its raw bar with clams and oysters delivered daily from Massachusetts. “Ten minutes ago, these greens were growing right down there,” said owner Mike Duffy as he delivered my salad and pointed toward the restaurant’s garden. Duffy, whose brother Tim owns the infamous Duffy’s Love Shack on St. Thomas, opened Tin Box in March in a former tool sharpening shed. The salad was fantastic – young mustard greens added just the right touch of spice – but I was glad to have dining companions so I could dig into house-cured bacon and ribs, as well as cornbread slathered with butter and a sprinkling of smoked paprika. “My family has spent a lot of time in the Caribbean,” says Duffy. “We’ve had restaurants here for years. I’m glad I came back and decided to open my own place. It’s a fabulous island, not like anywhere else.” W

(top left and bottom left) The views go on forever at North Shore Pointe, on Vieques Island. (top right) View from a Vieques bungalow. (bottom right) Bungalow on Vieques

November/December 2013 | 95

PHOTO CECE BOYKIN

Christmas Poinsettias

Wilmington Magazine & Staff wishes you and yours a wonderful Holiday Season!

96 | WilmingtonNCmagazine.com

“Coastal Carolina Neonatology and the March of Dimes are waging war on premature birth. Please join our fight."- Dr. Sheri Carroll, Neonatologist for Coastal Carolina Neonatology, PLLC. & 2013 Signature Chefs Auction Chair.

Join Dr. Carroll during the 2013 Wilmington Signature Chefs Auction Thursday, December 5 at the Coast Convention Center.

For more information, contact Jamie Crist at: JCrist@marchofdimes.com

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