Wilmington NC Magazine Sept-Oct 2013

SEPTEMBER/ OCTOBER 2013

Boisterous Harmony An Expansive Landfall Home in Perfect Balance with its Par 3 Landscape

Fall Fashion Fall Season Blows in with Fresh New Looks

Plus: THE ART OF ROASTING

Four Classic Dishes that Bring Grandeur to the Table

BACK TO SCHOOL TAILGATING RECIPES

Wilmington’s Wilmington’s Waterfront Waterfront Specialist Specialist 1704 Bellevue Court 2324 Ocean Point Drive

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Landfall All brick villa home offers an open floor plan and Landfall.

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Landfall Enjoy the updates this stately brick residence offers with 2one Wrightsville Beach.

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Landfall Sitedelegant atop one of home Landfall. This brick Landfall’s waterfront bluffs, is located highest on a wooded hill overlooking this California inspired residence Landfall's DyeThis Course (#17) and the Landfall. elegant brick home overlooks magical of quietthe cul-de-sac. $995,000. is located on a woodedconfluence hill overlooking Howe’s Creek and the Intracoastal Landfall's Dye Course (#17) and the Waterway. quiet $1.750,000 cul-de-sac. $995,000.

808 Shell Point Place

Demarest Landing Located Greenville Enjoy waterfront on a high wooded bluff overlooking with unsurpassed views the Landfall.

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private accommodate thecan waterfront pool.in athe viewsoverlook ofpier thethat breaking ocean surf 24’distance...Double boat slip. $2,495,000. $1,495,000 covered porches overlook the waterfront pool. $2,495,000. Drive 3013 Sunnybranch

6013 Wellesely Drive 3013 Sunnybranch Drive

ICW and Wrightsville Beach with and an floor to ceiling glass combine having yourplan 24’ boat slips just steps open floor to capture stunning Landfall.

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360 Olde Point Loop

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Located the scenebluff for overlooking several movies lot overlooking a towering2.28 bluffacre lot overlooking your wooded the calm waters onmanicured and television series features headwaters of Howe Creek, pier, the Intracoastal and distance Olde Point.

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1 Backfin Point

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Figure Eight Enjoy Island Figure Eight. livingEnjoy on the living onthis the choice water with thisEight choice water with Figure Island center island location. built home with private pier Custom and incredible Figure Eight.

Enjoy living on the by master craftsman David JamesIsland ocean across the street. $3,495,000. water with this choice Figure Eight home with pier and and has its private own private pier.incredible ½ ocean across the street.in$3,495,000. interest at $1.747,000 addition to the price of $3,495,000

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September / October 2013

46

Executive chef Matt Kahrs

The In Vogue Classics

Set against the stylish backdrop of Wilmington’s newest restaurant Nine, fall season blows in with fashion’s best traditions and fresh new looks.

By Kristin Wood

54

Custom Collaboration

RMB Building & Design partners with a Landfall homeowner to create a custom home that’s anything but par.

77

Feast for a King

Tender, succulent roasts, as easy as they are superb, deserve their place at the center of the table.

By Jason Frye

By Lauren Frye

70

Tailgating is one of our favorite past-times.

Southern Folks like to eat and talk, and whenever possible, doing both outside makes the food taste better and the conversation more delightful.

By Katie Osteen

4 | WilmingtonNCmagazine.com

Photo BROWNIE HARRIS

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Departments »

13

September/October 2013

31 Well Styled

13 Drinking Buddy Bent, the shop dog and mascot of Wilmington Wine Shop 14 Art Seen Tintype photography is bringing notoriety for one local photographer 16 About Town Cape Fear Heart Walk 18 About Town 16th Annual Pink Ribbon Events 20 Design Interview with a local award-winning architect and design firm 24 Society Set Were you seen?

25 Events Your guide to planning your social calendar 28 The Grapevine A laid back and friendly boutique wine shop 30 Staff Picks New book titles for some good reading

31 Suited for Fall Fashion’s best traditions have a fresh look for fall 32 Grooming Beyond Hair Program has the finest wigs and hair pieces 36 Fashion Pump up the volume with sky-high wedges and platforms 38 Shopping Wilmington’s most stylish planners and totes 40 Beauty Reducing the appearance of fine lines and wrinkles 44 Home Chic furnishings and vintage décor at Uptown Market

62 A Passion for the Classroom An interview with three Teacher of the Year recipients from New Hanover County on their unwavering commitment to help kids learn 65 Bully Platform Technology has its uses, but as we discover can also make it easier for cruel kids to go beyond mean

67 Dining Review Catch 70 In The Kitchen Tailgating recipes to help celebrate one of our favorite past-times 77 Feast for a King Tender roasts, as easy as they are superb, deserve their place at the center of the table 86 Restaurant Guide The best spots for eating and drinking in Wilmington

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

September / October 2013

Buzz

62 67 Back to Food+Drink School

SEPTEMBER/ OCTOBER 2013

Fall Fashion • Art of Roasting • Tailgating

Boisterous Harmony An Expansive Landfall Home in Perfect Balance with its Par 3 Landscape

Travel 92 Passports Not Required A visit to the Frenchman’s Reef & Morning Star Marriott Beach Resort in St. Thomas U.S. Virgin Islands

6 | WilmingtonNCmagazine.com

WilmingtonNCmagazine.com

92

Fall Fashion Fall Season Blows in with Fresh New Looks

Plus: THE ART OF ROASTING

Four Classic Dishes that Bring Grandeur to the Table

BACK TO SCHOOL TAILGATING RECIPES

ON THE COVER » Rear elevation of Donald and Sherry Tedder’s home.

Photograph by G. FRANK HART.

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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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Account Executive Marilyn McConnell Art Director Shanna Thomson Graphic Designers Nicole Szews Shanna Thomson

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

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

Contributing Writers Cece Nunn, Courtney Webb, Edna Cox, Jamie Walker, Jason Frye, Jennifer Glatt, Judy Royal, Julia Chun, Katie Osteen, Kim Henry, Lauren Frye, Liz Biro, Mackenzie Taylor Photographers Brownie Harris, Erin Whittle, G. Frank Hart, Harry Taylor, James Stefiuk, Jay Browne, Susan Francy ■■■ Production Coordinator Dana Maskin

James W. Latshaw

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

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– 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. 3) 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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910.256.8486 7028 Wrightsville Avenue Wilmington, NC www.cook-perio.com

Deana Cook, DDS, MS Phyllis Cook, DDS, MPH Diplomates of the American Board of Periodontology

Mission Statement: Our mission is to be the best periodontal practice for Wilmington. We are committed to working together as a caring team to provide a friendly, clean environment that will allow us to provide excellent quality dental care and encourage lifelong periodontal & dental health.

Writing Opportunities We are always interested in receiving article ideas from our readers as well as considering freelance writers. Please mail or email your ideas or writing queries to editor@wilmingtonncmagazine.com.

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Discover the CFA Difference at Open House on October 15, 8:15-9:15AM.

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Shopping, Dining, Theater, Museums, Tours, The Riverwalk: More options than you could ever dream . . .

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12 | WilmingtonNCmagazine.com

SEPTEMBER/ OCTOBER 2013

Boisterous Harmony An Expansive Landfall Home in Perfect Balance with its Par 3 Landscape

Fall Fashion WilmingtonNCmagazine.com

Robert Sweeney robert@wilmingtonncmagazine.com

Fall Fashion • Art of Roasting • Tailgating

T

here is something about fall that seems to get everyone off the couch and outside again. This summer seemed to fly by, and what a scorcher (and wet).

Staying cool was quite the challenge, as we longed for the crisp refreshing air of autumn. After these hot and hasty months of summer vacations, pools, and parties, it’s time to settle into our routines again that keep us grounded.

When I was in school, the end of summer marked the beginning of a new year. Going back to school was thrilling and a little scary, looking forward to making new friends and escapades that would come before the next summer vacation. With schools getting back in session, we are pleased to bring you our Back to School section, offering helpful information for a stress-free year (see A Passion for the Classroom, page 62). We also have some great tips and advice on bullying and warning signs to look for (see Bully Platform, page 65).

As the cool air invigorates us to get outside and have some fun, we’re inspired to update our personal style with the fabulous new fashions of fall. We bring you a sampling of the latest trends from Wilmington’s finest fashion experts, who are here to help you build a winning wardrobe for the new season (see The In Vogue Classics, page 46).

There is also plenty of opportunities for you to get outside and enjoy some great food and wine, carve out a pumpkin, or give back to others during one of the charitable events taking place this fall. We cover two great food stories in this issue: one that covers our favorite past-time, tailgating, with easy and delicious recipes (see Take Me Out to the Game, page 70), and the second highlights the art of roasting with four scrumptious selections that are sure to be a centerpiece on your table (see Feast for a King, page 77).

We hope you enjoy the fashion, food, and features in Wilmington Magazine. Our goal is to showcase our outstanding city and the wonderful people who live here. Please visit our website WilmingtonNCmagazine.com to view past articles or to send us your comments. We would enjoy hearing from you, so that we can bring you even more of what you want to read about in and around the Wilmington and Cape Fear region.

September / October 2013

! e l y t S n i e d i s t u O t e G

Fall Season Blows in with Fresh New Looks

Plus: THE ART OF ROASTING

Four Classic Dishes that Bring Grandeur to the Table

BACK TO SCHOOL TAILGATING RECIPES

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

Drinking Buddy PHOTO ERIN WHITTLE

Bent, the shop dog and mascot at Wilmington Wine Shop.

See page 28.

PHOTOS COURTESY HARRY TAYLOR

HalfRemembered Dreams The slow and laborious process of tintype photography is bringing notoriety for one local photographer

I

By JAMIE WALKER

n contemporary photography, faster is better —faster expressions, faster exposure, faster processing.

Wilmington photographer Harry Taylor, although skilled at the art of digital photography, has found that, at its base, his artistic rhythm is set at a much slower pace. Taylor uses an antiquated wet-plate collodion process to create tintypes (produced on metal) and ambrotypes (produced on glass).

Wet-plate collodion has been around for over 250 years. It was invented by Englishman Frederick Scott Archer around 1851, revolutionizing the field of photography. The process allowed multiple positive copies to be made from one glass negative. It’s a labor intensive process that has experienced a resurgence in the U.S. in the last ten years.

His haunting tintype photographs have been known to leave viewers immobile.

One might say it’s the stunning, stark contrast of dark and light and the variations therein; the ghostly appearance of the image; or the presence of a deeper meaning eked out slowly and methodically in the protracted twenty second exposure time.

“There’s a soulfulness that comes through for sure. It’s a quiet process that calms people. With digital photography, everybody

Harry Taylor

14 | WilmingtonNCmagazine.com

(top) Allen Gurganis. (above) Sisters.

says ‘smile!’. But, with wet-plate collodion, you can’t hide behind a smile, or it’s really hard to because it’s so slow,” he said.

“Then, it’s just physics. It’s all about light and creating a light sensitive surface to reflect the light. It’s a hand-made process with very little manipulation. Sometimes you get wrinkles and imperfections. But that can really add to the image.”

These imperfections speak to the artist in Isabel Zermani, who models for Taylor on occasion.

“I love the edges. The unfinished edge, the silver nitrite, the oil slick color that fades out on the edge,” she said.

Her experiences as a model for Taylor and with the images he created led her to choose him as the tintype photographer for her wedding.

“The process of creating digital images is like trying to catch something that’s always disappearing. Tin types capture what’s always been there and always will be there. The images look so

liquid. It’s like they exist in a fourth dimension,” Zermani said. “There’s something so raw, so sensitive and trusting about the experience. Then, there’s a living photograph. It was (top) View very clear to me that I wanted tin near Sugar types for my wedding.”

Loaf. (left) Taylor became interested in Rainey. wet-plate collodion in the mid-90’s shortly after graduating from the University of the Arts in Philadelphia, with a Bachelor’s degree in photography. Taylor adopted the great 19th century photographers, Timothy O’Sullivan and Julia Margaret Cameron, as his teachers. A long-time history buff, Taylor was as attracted to the details of the process as he was to the results. But, it wasn’t long before the digital craze hit and Taylor was swept off his feet.

It was in 2004 that Taylor was in a position to act on his dream of revisiting days in the darkroom. The tangible, yet elusive journey of perfecting the cumbersome art of collodion got the best of him and he hasn’t looked back since.

These days, Taylor is known to haul to a shoot a 15-20 pound custom-built camera, equipped with antique lenses and plates that he has meticulously studied, collected, and perfected. His portable darkroom is prepared with ether, gun powder and epsom salts on board to prepare the collodion solution.

Enter, the romanticism. “Harry lifts up the black curtain in the back like it’s a cape, and then he’s gone,” Zermani said.

Then everyone waits. It’s this priceless pause, the timelessness and profundity of this antiquated process that brings out the best in Taylor.

“Sitting behind a computer staring at digital images is not a way to have romantic feelings about your art. It’s hard to find the mystery and all the things that make photography exciting on a computer... It’s also just difficult to stand out with a digital camera. There’s so much homogenization with cameras and computers. It’s like telling the difference between ball point pens.”

Taylor’s interest in historical sites of the American South and the story-laden battlefields of the Cape Fear region, help feed his desire to continue to explore collodion. He uses tintypes and ambrotypes to journal reenactments and the historical battlegrounds of the Lower Cape Fear River.

Taylor says that tintypes are often described as a “half-remembered dream”, and that in landscapes, it can be tough to conjure that aura.

“Landscapes are really hard. It’s a really intense, meditative thing to get something beautiful in the land,” Taylor says.

Zermani thinks he pulls it off quite well.

“His landscapes are gorgeous. It’s like being able to go back in time. It’s like a little movie. I can almost hear the willows swaying. It ‘s very transportive to me.

I do think it’s that absence of trying that makes them so honest.”

Taylor’s work has been featured in The New York Times Sunday Magazine, Garden and Gun, The Paris Review, Our State, and Haven magazines. Taylor was also honored to be one of the few invited to attend the annual artists’ colony gathering, Sianoia-Simposio International De Artistas En Noja in Spain two summers ago.

As for the future? “I’m going to keep working on antique processes and more primitive things,” Taylor said.

“I just find it all more interesting.” And through Taylor’s lens, interesting is good. harrytaylorphoto.com. W

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.

SEPTEMBER 27 NOVEMBER 22 OCTOBER 25 DECEMBER 27

THE GALLERIES 621N4th Gallery 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.

The Golden Gallery 311 N. Front St.

The Wilma W. Daniels Gallery 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.

Wilmington Art Association 120 S. 2nd St.

www.artscouncilofwilmington.org

SUPPORT THE ARTS 910.343.0998 DOWNTOWN WILMINGTON

SPONSORED EVENT

PHOTOS AMERICAN HEART ASSOC

Cape Fear Heart Walk

By ASHLEY MILLER

A

re you a heart disease or stroke survivor — or are you close to one? The American Heart Association wants to walk with you in October.

On Saturday, October 19, Chair David H. Parks, Vice President of Cardiac & Clinical Support Services at New Hanover Regional Medical Center and the American Heart Association will welcome more than 1,500 people as they take to the streets for the Cape Fear Heart Walk at the Campus of UNCW. The Heart Walk is the American Heart Association’s largest single fundraising event across the nation. Everyone is welcome and participation is free.

This year’s fundraising goal for the Cape Fear Heart Walk is $200,000. Sign-up is now open for the event at www.capefearncheartwalk.org.

The American Heart Association welcomes survivors, survivor families, and their supporters to join the festivities and share their stories. Heart and stroke survivors will be distinguished at the Heart Walk with special red caps.

The Heart Walk is a non-competitive, 5K fundraising walk with teams from local companies and community groups, and friends and family members of all ages.

Funds raised support research, public health programs and community education to fight heart disease and stroke, America’s No. 1 and No. 4 killers.

The annual success of the Cape Fear Heart Walk is due in part to local presenting sponsors New Hanover Regional Medical Center and Daniel’s Family Management, and nationally sponsored by Subway Restaurants and Jenny Craig.

To sign up or to learn more about the Cape Fear Heart Walk, visit www.capefearncheartwalk.org or call 910-538-9270. W

Event festivities and walker participants from the 2012 Walk.

About the American Heart Association The American Heart Association is devoted to saving people from heart disease and stroke – America’s No. 1 and No. 4 killers. They team with millions of volunteers to fund innovative research, fight for stronger public health policies, and provide lifesaving tools and information to prevent and treat these diseases.

The Dallas-based association is the nation’s oldest and largest voluntary organization dedicated to fighting heart disease and stroke. To learn more or to get involved locally, call 910-538-9270.

16 | WilmingtonNCmagazine.com

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16th Annual Pink Ribbon Events

By JAMIE THOMPSON

• A Pink Ribbon Daytimer® planner to keep track of appointments and write down questions for their doctor; • A satin pillowcase for comfort after hair loss and an herbal eye pillow to help with relaxation; • The Satin Pillow, a book of helpful, non-clinical information and resources by Alyson Barnard and Jocelyn Lynch.

• Other necessities like a soft toothbrush, Avon® lip balm and hand sanitizer.

Event Now on Two Different Dates!

Thursday, October 3, 2013 11:00 Luncheon with Author Emily Giffin Laugh with Emily, browse and buy at exclusive purse silent auction Wilmington Convention Center

Friday, November 1, 2013 Since its inception in 6:30 Cocktail Party and Jewelry 1998, the Pink Ribbon events and Auction donations have raised more than Fa b u l o u s f o o d s t at i o n s , $1.5 million to provide funding entertainment by Bibis Ellison for mammography screenings, and a spectacular jewelry auction early detection of breast cancer, Country Club of Landfall the Healing Arts Network at the NHRMC Zimmer Cancer Center Featured Author, and Comfort Bags for women in Entertainment & community.

Proceeds from Pink Ribbon Artist for 2013 P r oje c t pr o v ide f u nd i n g Lunch will feature an exclusive for local women, w ithout purse auction and author Emily health insurance or other Giffin. Emily Giffin is a New financial resources, to receive York Times mammography screenings at bestselling author, whose first one of five (5) approved NHRMC book Something Borrowed, was regional sites. On average, the also reproduced as a film.

Pink Ribbon Project helps more At the evening cocktail party, than 900 uninsured women each guests will enjoy delicious food with mammography screenings stations, a silent auction of as well as funding for any jewelry and live diagnostics that may be required entertainment from, a local for a suspect result. favorite, Bibis Ellison.

Donations to the Pink Ribbon The signature art work this Project also fund the purchase year is by local artist Crystal and distribution of over 5,600 Guests enjoying the 2012 Pink Ribbon event.

Sanders. Thirty-four years ago Comfort Bags to area women when Crystal was as they undergo cancer treatment. Distributed by the NHRMC born doctors told her mother that she would never sit up, never Zimmer Cancer Center and area physician groups, the Pink walk, and she was eventually diagnosed with Moebius syndrome, Ribbon Comfort Bags are designed to bring comfort to women as a rare neurological disorder. These days Crystal is spreading a they traverse through their cancer journey… from diagnosis to much different message than the one her parents received when treatment. Items included in the bags are: she was born through vibrant water color paintings sure to make

• There’s No Place Like Hope, a guide to beating cancer by Vickie Girard; • A pink fleece blanket to keep patients warm during treatments; • A small pillow to use during chemotherapy and as a cushion between the seat belt and chest after surgery;

18 | WilmingtonNCmagazine.com

you smile.

To find out more information about Pink Ribbon Project: jamie. thompson@nhrmc.org or 910-815-5042. Sponsorships and tickets may be purchased at www.nhrmcfoundation.org. W

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Site Specific

No project is too small or too big for this local awardwinning architect and design firm

By KIM HENRY

Six blocks along Market Street in Downtown Wilmington, is a beautifully restored historic building that houses the prolific innovations of Lisle Architecture and Design. The building itself is a clear reflection of the inner workings of this creative company, with its stunning stained glass windows cascading light across the open plan offices. Even the conference table is an in-house design, made from a one hundred year old chunk of reclaimed hard wood that was discovered during the renovations.

20 | WilmingtonNCmagazine.com

David Lisle is the creative flare behind this four person operation, and this is the third Wilmington building that he has transformed into the companies office space. Taking only one year to complete this most recent renovation of what had been five separate apartments, the project received the 2010 Preservation Award for ‘Adaptive Reuse and Rehabilitation’ from the Historic Wilmington foundation.

Forty-six year old Lisle grew up in Laurinburg, North Carolina but moved to Wilmington fifteen years ago with his wife Laura, who is the company’s accountant.

“We were looking for a great place to bring up our children and Wilmington was that place,” smiles Lisle, father of two sons, now ages 16 and 18. With a Masters in Architecture from NC State, a degree in engineering, a bachelor’s degree in

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architecture from Ohio State University, and a genuine passion for design and construction, Lisle is clearly doing exactly what he should be doing in life.

His love for design began in high school and was nurtured by his up-bringing around an artistic family. Lisle’s mother is a florist and his father is a creator of stained glass windows, some of which are utilized throughout the present Lisle Architecture & Design headquarters. “My first major project was being a part of the team that designed the fifty million dollar Columbus Convention Center in Ohio.

That was a pretty exciting beginning!” says Lisle.

His company was born alongside the move to Wilmington and lays claim to over 1,700 projects during the fifteen years of its existence. Lisle Architecture and Design works on residential, commercial and infrastructure ventures, designing anything from beach houses, to bridges, to site specific furniture. “Someone may come to me needing a total renovation of their home or want lighting that will complement a particular size space. It’s all within our remit. It begins with the client.

Their needs, visions, dreams and budget set the perimeter for me to get creative within. It’s always interesting and I love a challenge,” explains Lisle.

22 | WilmingtonNCmagazine.com

Avery Road Bridge

Conference table

Having a creative eye, engineering knowledge and the ability to process budgeting requirements provides Lisle with the many different tools of his trade. Incorporating anything of interest or value that a specific site has to offer is clearly an attractive aspect of the welcomed challenge. Wilmington is rich in old buildings that can be restored to their former glory, with the addition of some modern day trimmings. Preserving original features or reusing parts of dilapidated buildings in new ways, is all a part of the fun.

Present projects include the design for a third of a mile long bridge over the Missouri River in Washington, Missouri, an 11.5 million dollar block of commercial apartments on 3rd Street right here in Wilmington, and they just completed construction of a new beach house on Wrightsville Beach. “We like to source local materials as much as possible,” says Lisle. A new office under construction for Castle Branch also includes the redesign of the entire outdoor space to include a butterfly garden, a scent garden and a blueberry patch, using only indigenous and seasonal materials. The recently completed building and landscaping project for the Lower Cape Fear Hospice & Life Care Center is a perfect example

of this company ethic on connecting the inside with the outside. This project was awarded the Lower Cape Fear Stewardship Development Significant Achievement Award in 20 07, for its demonstration of outstand ing environmental stewardship through the protection, conservation, improvement and awareness of natural resources.

The new amphitheater at Kure Beach was another Lisle Architecture & Design creation. This sea front performance and family entertainment venue was made with sustainability in mind. “The siding of the building was made from a plastic composite that was produced entirely from recycled materials,” says Lisle.

The company has had to think outside the box within the recent economic climate and Lisle spends a certain amount of time traveling to other states in order to keep the work coming in. However, Wilmington is their first love for a variety of reasons, from the diversity of local ventures, to the sandy shores that provide much treasured family time. This is one company that is managing to walk its talk and be pretty abundant in the process. 910-763-6053, lislearchitecture.com. W

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Miracle Field T he M i r ac le L e ag ue of Wilmington unveiled the Miracle Field on Saturday, August 3, 2013. The field and playground at 5510 Olsen Park Lane are designed for children and adults with special needs as well as wounded warriors.

24 | WilmingtonNCmagazine.com

S h a n a Tu c k e r ChamberSoul Cello and Songs

Art in the Arboretum Oct 5 - 6 Premier fall art show will have a wealth of art, music and activities to explore and enjoy. Join this two day celebration of art and music with nature at the Arboretum. This showcase will feature many well-known local artist works displayed and for purchase. Artworks on canvas but also will feature potters, wood artist, all sorts of sculptures, outdoor art and basket weavers. The gardens will be alive with artist demonstrations as well as live music provided by local musicians so don’t miss out on this truly unique event. Sat 10-4pm, Sun 12-4pm.

6206 Oleander Drive, 910-409-4064, www.gardeningnhc.org

Event Calendar Looking to fill your social calendar?

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

Impressions of the Lower Cape Fear

Sept 1 - Oct 27 Take a photographic journey of Southeastern NC, a region rich with diverse habitats, wildlife, culture, and history. Featuring more than 100 printed and digital works by Cape Fear Camera Club. Cape Fear Museum, Tuesday-Saturday 9-5pm, Sunday 1-5pm. 910-798-4350. $7 adults, $4 for children. capefearmuseum.com

Riverfront Farmers' Market

Sept 1 - Dec 21 A weekly market held on Saturdays along the riverfront in the historic downtown river district.

Market features local farmers, producers, artists and crafters. Products include fresh fruits, vegetables, plants, flowers, cheeses, meats, seafood, baked goods, jams and jellies, wine, art, crafts and more. 8am-1pm. 910-538-6223. facebook.com/riverfrontfarmersmarket

Historic Wilmington Walking Tour

Sept 1 - Oct 12 Step back in time with these historic home tours!

The Historic Wilmington Foundation is offering two ongoing tours this summer from now- October 12 on Saturdays and select Wednesdays in June and August. The Streetcar Suburbs Tour will focus on Wilmington's first two suburbs, Carolina Place and Carolina Heights and the development

of these historic neighborhoods, while the Forest Hills Tour will showcase the architectural and cultural history of the neighborhood. The Streetcar Suburbs Tour will meet at the Coastal Shopping Center at 17th St. and Market St. and the Forest Hills Tour will meet at the Forest Hills Elementary School at 602 Colonial Dr. 10am.

910-762-2511. historicwilmington.org

Diane Landry: The Cadence of All Things

Sept 1 - Jan 12 Cameron Art Museum celebrates the work of Diane Landry in her new exhibition Diane Landry: The Cadence of All Things. Diane Landry is one of Canada's foremost installation artists, her work is exhibited throughout Canada, the United States and Europe. The artist employs everyday objects, sound, light and shadow in her evocative constructions. Her inspiration is the rhythms of the world. Cadence includes work created between 1992 and 2013 and the exhibition catalog will be available as part of the Landry exhibition. Times vary. 910-395-5999. cameronartmuseum.com

Downtown Wilmington Artwalk

Sept 7 Come walk the streets of Wilmington to view different types of artwork and mediums for Free

at Wilmington's largest outdoor art show. Artists' wares will be available for sale all day long so don't miss your chance to pick up these one of a kind local pieces. 10am-5pm. coolwilmington.com

The Legends Tennis Tournament

Sept 13-15 The Country Club of Landfall is once again excited to host the Landfall Legends of Tennis.

Come out for a fun weekend of tennis with some of the greatest players of our time, including: Monica Seles, Jimmy Arias, Luke Jensen, and Renae Stubbs. The tournament benefits The Miracle League of Wilmington, the Make-A-Wish foundation, and the UNCW Tennis Program.

910-256-7625. landfalllegends.com

Rodgers & Hammerstein’s Cinderella

Sept 13 - 15 The Thalian Association Children’s Theatre presents to you the timeless enchantment of a magical fairy tale! The Enchanted Edition is an adaptation for the stage based on the 1997 television revival of this story with the charm and elegance of Rogers & Hammerstein’s Cinderella.

This version, with great warmth and more than a touch of hilarity, is sure to make children and adults alike smile. Times vary. 910-341-7860. thalian.org

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Airlie Gardens Concert Series Presents: The Imitations

Sept 20 Bring your chairs or blankets to sit on (picnic baskets are welcome) and enjoy an evening outdoors as the music fills the gardens. The Imitations are a beach, soul and rock & roll band from Wilmington.

6-8pm. 910-798-7700. airliegardens.org/events

10th Annual Secret Garden Tour

Sept 20 - 21 Tour will feature 10 lovely gardens and homes located in the Wilmington Historic District. These “hidden gardens” complement beautiful homes that exemplify Old Wilmington charm. Visitors can tour elegantly manicured gardens. All proceeds will benefit the 1852 Latimer House Museum and Gardens. 10am-4pm. $15. 910-762-0492. hslcf.org

Carolina Triathlon Series and the largest single distance one day event, this is a USA Triathlon sanctioned event and consists of a 1500m swim, a 12 mile bike and a 5k run in Wrightsville Beach.

7am. 910-251-9622. setupevents.com

Wilmington Fall Wine & Beer Walk

Sept 28 This fun-filled, self-guided tour of downtown Wilmington bars, nightclubs and eateries will take you on an adventure like no other! Sample 2 wines or 2 beers at ten participating locations while you experience local waterholes that you may already know and some you may have never experienced before. coolwilmington.com

16th Annual Pink Ribbon Project

Sept 21 Enjoy a weekend of football and fun as college football returns to Wilmington with the inaugural game between the Shaw University Bears and the UNC-Pembroke Braves. Legion Stadium, 1pm.

910-795-5853. capefearclassic.com

Oct 3 Luncheon features an exclusive purse auction with author Emily Giffin, New York Times bestselling author, whose first book Something Borrowed, was also reproduced as a film.

Proceeds provide funding for local women without health insurance to receive mammography screenings. Wilmington Convention Center, 11am. 910-815-5042. nhrmcfoundation.org.

YMCA Triathlon

Riverfest

Cape Fear Classic

Sept 21 The biggest race in the Inside-Out Sports North

Oct 4 - 6 Wilmington’s Riverfest has about 200 craft and

food vendors plus fireworks, entertainment on two stages, the Great Waiters Wine Race, Run the River 8K Race, various exhibits and a children’s area. Additional Riverfest activities include a Stand Up Paddleboard Competition and the Invaision of Pirates. Times vary. 910-452-6862. wilmingtonriverfest.com

ACS Fall Home Show

Oct 4 - 6 Event designed for homeowners in all stages of remodeling, landscaping and decorating their homes. Includes hundreds of home improvement and landscaping exhibits with product demonstrations and sample interior and exterior vignettes. A combination of new products and expert advice from the pros. Times vary. Free.

888-560-3976. acshomeshow.com

Taste of Wrightsville Beach

Oct 12 Come enjoy the tasting of Wrightsville Beach restaurants and celebrate the island’s diverse and delicious fare with over 28 food, wine and beer tasting booths. Celebrity judges rate the dishes with a “Best in Show” and participants select the “People’s Choice”. Rock, reggae and R&B sounds

by The Blue Tang Bandits. 5-9pm. 910-256-7925. wrightsvillebeachfoundation.org

Oktoberfest of Wilmington

Lighthouse Beer & Wine Festival

Pleasure Island Surf Fishing Challenge

Heart Walk

Oct 18 - 20 The 12th Annual Oktoberfest of Wilmington will be even bigger and better this year. Festivities include a visit from your favorite Oktoberfest mascot, good drinks, and live entertainment from The Harbour Towne Fest Band. Times vary.

910-395-6658. oktoberfestwilmington.com

Oct 19 Explore the world of hops, grapes and grain.

Festival features over 100 craft breweries and wineries. Admission includes entrance to the Festival grounds and a glass to sample with. Don’t miss this fun-filled festival of beverages, live music, food vendors, and more. VIP 12pm, general 1-5pm.

910-256-8622. lighthousebeerfestival.com

Oct 18 - 20 Carolina Beach, Kure Beach, and Fort Fisher provides a great island for surf fishing, and it’s the perfect venue for hosting this area’s premiere land-based fishing tournament. Family-fun, wellorganized fishing event that gives anglers a chance at winning great prizes. Headquarters is the old Food Lion parking lot in the Federal Point Shopping Center. 910-452-6378. fishermanspost.com

Oct 19 The Heart Walk is the American Heart Association’s largest single fundraising event across the nation and is a non-competitive, 5K walk with teams from local companies, community groups, and friends and family members of all ages. Walk begins at the UNCW campus. Free. 910-538-9270. www.capefearncheartwalk.org

5th Annual Salty Paws Festival

Oct 29 Bring your little ghouls and goblins to the Battleship to go trick-or-treating! Fun games, activities, henna tattoos & storytelling is all part of the Halloween fun. Batty Battleship is perfect for the little ones and families! Children are encouraged to wear their Halloween costumes. $5.

5:30-8pm. 910-251-5797. battleshipnc.com

Oct 19 Bring your pets, bring your children. Pet contests, pet adoptions, $30 microchipping. Music, food, raffles, and vendors galore. All proceeds benefit animal welfare. Carolina Beach Lake Park, 11am-4:30pm.

910-458-3266. savinganimalsduringdisasters.org

Batty Battleship’s Halloween Bash

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Chrissy Bonney

Wine Down A laid back and friendly atmosphere with a great selection of wine spells success for this boutique wine shop

By JUDY ROYAL

Chrissy Bonney says owning a wine shop is a lot like being an interior designer.

She should know. She’s done both.

“It’s dealing with people and knowing what your customer wants,” she said. “A lot of times people don’t know what they want, both in wine and design. They give you adjectives, but you have to do a lot of pulling and figuring it out. So that’s the same, dealing with people. It’s all very similar.”

28 | WilmingtonNCmagazine.com

»

Photos by ERIN WHITTLE

Bonney’s history with Wilmington Wine goes back to before the building tucked away at 605 Castle Street was ever an oenophile’s paradise. As an interior designer, she worked out of a former real estate office in the space before friend Mike Dolan, the original owner of Wilmington Wine, opened the shop in 2009.

“I was familiar with the area and people, and I knew him, so I ended up working for him a good bit,” Bonney said.

Two years later, in 2011, Dolan offered to sell her the shop when he left the area.

Since then, Bonney’s been working to give a personal touch to the 400-square-foot space while making it both cozy and functional.

“It was an easy transition,” she said. “We knew all the same people. I had been in here working, and in that time I’ve learned a tremendous more about wine. A lot of it is just being around it. You immerse yourself in it and you learn.

“All our wine reps come around every week, and you get to try things, and you learn a tremendous amount from them,” Bonney added. “And the best way to

learn wine is to of the Month Club. drink it.”

Members will be True to this invited to special theory, on a recent tastings, receive Monday n ight d iscou nts on when the shop feature selections was closed to the and be privy to public, Bonney exclusive sales. and some wineMore than two lov i ng f r iends years into her time were getting as owner, Bonney together for a is embraci ng “study g r oup ” being a part of to taste some the Castle Street new va r ieties. neighborhood.

T his sense of S he sa id the camaraderie is incorporation of what keeps customers coming back to will want a beer and the other will want businesses other than arts and antiques wine. It just goes hand in hand, especially has helped the area become more diverse Wilmington Wine, Bonney said.

“Lots of people who come in end up being with the whole craft beer industry getting and experience a revival. regulars, and you really start to learn so diverse now. It’s almost like tasting “I would say my favorite part about their tastes,” she said. “It’s just very laid wine. They all have subtle flavors, and owning the shop is being a part of shaping back. It’s kind of this community,” a cross between on ney sa id.

“Lots of people who come in end up being regulars, and you really B a bottle shop, “I love sharing but then you can start to learn their tastes. Everybody ends up getting to know other my passion for also have a drink people, and it’s a very friendly atmosphere.” wine with other here. Everybody wine enthusiasts, ends up getting from novices to to know other people, and it’s a very you’re smelling and sipping.” connoisseurs, and being a part of this Other new endeavors include an online close-knit neighborhood. I think this area friendly atmosphere.”

Bonney’s dog, named Bent (as in store that offers free local delivery, pickup in particular is ready to blossom and get Broadbent, a brand of wine), is among or shipping of wine, as well as a planned even bigger.” W September launch of a multi-leveled Wine the regulars.

“He’s gotten to be a fixture,” Bonney said. “I’ll go out walking downtown and (above) A large selection of wine choices are available. (below) Front entryway; bar area people will be like, ‘Oh, that’s the wine shop uniquely designed with wine bottle corks. dog.’ He sits on the sidewalk and checks everybody out. He’s got all our wine reps trained. They all bring him treats.”

O ther wel l-beh aved fou r -legged c u st omer s a r e a l s o welc ome i n Wilmington Wine.

One of the most popular times to be at the shop is from 5 to 8 p.m. on Friday evenings, when they have their weekly tasting of five varieties.

“It’s a good way to try things out,” Bonney said. “I pick them out with a lot of my customers’ tastes in mind. I try to kind of hit all the different taste profiles so you usually can find something you like.”

The shop also recently started a beer tasting from 3 to 5 p.m. every Saturday.

“I think it was a good thing to offer,” Bonney said. “Couples will come in and one

September/October 2013 | 29

Fresh Takes on the Traditional Southern Novel

By Courtney Webb

»

Photos by JAY BROWNE

S

outhern literature is nothing short of iconic. Book devotees don’t have to look far on any classical literature countdown or educational recommendedreadinglisttofindthelikesofmasterpieces such as To Kill a Mockingbird, Gone with the Wind or even the most recent highly celebrated literary jewel of the South: The Help.

However, one can’t help but stop and consider what it is that

makes the South so appealing to readers not only of other regions of the United States but even other continents? What is it about our literary tradition that keeps readers coming back for more?

Whether the answer lies within our deep historical roots, our most beloved traditions or that indefinable charm that is so often referenced, we may never know but below are three new releases sure to remind readers all over the globe why, when it comes to books both past and present, no one does it quite like the South.

Whistling Past the Graveyard by Susan Crandall Nine year old Starla Jane Claudelle resides with her Grandmother in a small Mississippi town and truth be told, she believes she has it real rough. Between never getting to do what she wants, missing both her parents something fierce and the demands of becoming a lady to please Mamie, well, it seems Starla can hardly take a deep breath without being criticized to the moon and back. Soon it becomes clear that the only solution for salvaging this summer is to make an escape to her Mother who she knows is just waiting patiently in Nashville for the time when they can come together and be a family again. However upon an unimaginable series of events, the young Starla soon comes to see the world and people around her in quite a different light as her sheltered world comes crumbling down.

Poised against the backdrop of the civil rights movement in the early 1960s, Starla’s journey is one of a very young heroine who captures not only the imagination but also the heart. Whistling Past the Graveyard proves itself to be a new southern classic taking readers through the trials of facing fear, racial prejudice and horrific violence head on while finding your way to being the individual who chooses to make a stand for all that is right and good.

Dead Ever After: The Final Sookie Stackhouse Novel

by Charlaine Harris

The phenomenon that is HBO’s hit series True Blood all began with what Arkansas based author Charlaine Harris referred to as “The Southern Vampire” series.

Growing restless writing conventional mysteries, she decided to take a walk on the paranormal side and found the eerie setting of a small Louisiana town the perfect backdrop for her mind reading main character Sookie Stackhouse. And so through the pages of a book and the glow of a TV screen: a new blonde pop culture icon was born.

In this final installment, the answer to the biggest question of all will finally be revealed as readers learn with just whom their darling Sookie will choose to grow old with or will she choose to even grow old at all? For those who have never experienced the written word of Sookie the books are the perfect companion for the die hard Trubie and offer an even further extension of all that is the supernatural world of Sookie Stackhouse as the sixth season winds down to an end.

The Last Original Wife by Dorothea Benton Frank Sullivan’s Island native Dorothea Benton Frank is one of the most well-known and highly treasured authors of the Carolinas. Her work has become go-to beach reads for travelers and residents alike with which to read away their vacation days. Carolinians also trust her for a fictional romp that feels close to home in every way as she keeps her settings true to their core and manages to depict the world around us in ways we might have never seen since we are lucky enough to live here every day and call these remarkable locations home.

In The Last Original Wife Frank shines a light on the deep devastation of divorce, the bonds of family and her beloved city of Charleston, South Carolina as she tells the story of a woman trying to find herself again within the streets of the city she holds dear.

30 | WilmingtonNCmagazine.com

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manda Perry discovered the lump in her breast by accident. She was 27 years old when doctors diagnosed her with an aggressive Stage 2 cancer, and they treated her with chemo and radiation to attack it. Most new cancer cases occur in women 40 and older, according to the American Cancer Society, making Perry’s case uncommon.

“I was going through a traumatic time. It was hard for me to make decisions about what was best for me,” Perry, now 28, said.

“I couldn’t make up my mind about anything I wanted to do.”

One of those decisions involved how she would handle the loss of her long hair, a side effect of cancer treatment. While considering her options, she visited Salon Beyond Basics Day Spa on Floral Parkway and met owner Kendall Fuqua. “I didn’t even know he sold wigs,” Perry said. “I started talking to him about them. And he just made me feel so comfortable and so happy to be there, that I felt like it was the right place for me. It was nice at the time not to second-guess anything going on, and I definitely haven’t had any regrets since.”

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(above) Wigs can At first, she decided on a wig with bangs, offer amazingly thinking her eyebrows and eyelashes different looks— would fall out right away. When she even for the changed her mind, deciding bangs weren’t same woman. her style, Kendall and Tracy helped her find a dark bob that she’s still wearing as her hair grows back.

Her chemotherapy ended in June.

Fuqua and his partner Terry Allgood, having battled cancer himself, have made helping cancer patients more of a mission for the salon this year. They started the Beyond Hair Program in January and plan to donate 10 percent of the proceeds from the sale of all wigs, and the Top Secret hair pieces to the New Hanover Regional Medical Center Foundation to help support the hospital’s Zimmer Cancer Center. Giving to the foundation is nothing new – through the years, the salon and spa has served as a sponsor for a myriad of events and donations for auctions and other fundraising efforts. The foundation is proud, according to Aline Lasseter, the foundation’s vice president of development

PHOTOS SALON BEYOND BASICS

The angled layers of this HD wig can be flipped out with a flat iron for a sassy shag look.

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and executive director, of its association with Salon Beyond Basics Day Spa. Fuqua said he plans to present the first of many Beyond Hair Program checks to the foundation this October.

M e a nwh i l e , t h e s a l o n continues to help cancer patients in its two private suites located in the spa, making a point to cater to their needs even if it’s outside business hours. He said he hopes that the Beyond Hair Program will eventually be able to offer wigs at no charge to patients who can’t otherwise afford them. The collection of Jon Renau wigs Beyond Basics carries range in cost from $100 to $2,400, depending on the design, length of hair and type of hair. “We have something for everyone’s needs and budget.

Hair should be the least of someone’s worries when going through this,” added Fuqua.

“I do not ask about the cancer. I actually let them lead and I follow, and then I try to make this the fun part of their journey,” Fuqua said. “We want to offer the same experience to a woman wearing a wig that any other woman would have in our salon.”

Perry appreciated that.

“It was nice because he was able to relate but at the same time not make me feel like I was going through something so bad,” Perry said.

While the wigs meet the needs of cancer patients, Fuqua also has an extensive inventory of hair pieces to help women with thinning hair. The salon, he said, is one of the only businesses in North Carolina that carries the Top Secret brand of hair pieces, hand-tied with human hair, made with a light mesh and secured to a client’s head with four clips.

Rise Amos, a client of Fuqua’s for more than 20 years, owns

Made with 100% Remy human hair, this long layered Ombre color style epitomizes natural beauty.

Kendall Fuqua

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three Top Secret pieces she adds to her dark locks. An injection that she has to use to treat a health condition makes her own hair very brittle, making it difficult to grow her hair into the style she desires. The pieces don’t budge, she said, even during the former professional ballerina’s exercise routines and dance classes. She can style the pieces with a curling iron and a hair brush with ease. “It makes me feel like a whole person—You can’t tell the difference,” Amos said.

All of Fuqua’s efforts, f r om helpi n g c a n c er patients, thinning hair clients, to educating other stylists, can be trimmed down to the same principle.

“I’ve always been taught since I was a child that true beauty comes from within,” he said. “When I’m working with a cancer patient, with a client who has thin hair, or any client for that matter, my job is to bring their inner beauty to the surface for the world to see.” 910 -452-0072, salonbeyondbasics.com. W

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DRAGONFLIES

Tips on how to manage your time, plan ahead, and keep your calendar clean

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Prioritize your to-do-list into do now and do later. hen creating W your to-dolist, keep it in the same location until you complete the tasks. This will allow you to constantly make updates.

To make it easier to remember, try to maintain the same schedule each week.

Choose one night a week to plan and organize for the following week.

Students often have A-days and B-days at school. Get two backpacks for each child to help them from forgetting the correct book or binder.

Classy Planners

With year end celebrations ramping up and next year’s agenda already in the works, it’s time to start organizing your calendar. We found three local stores with some of Wilmington’s most stylish planners. —R.W.S.

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Vibe: This Wilmington favorite is filled with a trendy selection of stylish, chic, and humorous gifts including books, glassware, frames, candles, planners, agendas, backpacks, home decor, and more.

The Goods: Look for lines like Lilly Pulitzer and Kate Spade. Pair your planner with trendy, yet functional, portfolios, desk accessories, and chic cardholders. 4106 Oleander Dr., 910-796-9997.

OCCASIONS Vibe: An eclectic stationery store filled with rows and tables of fine papers, specialty pens, calendars, wedding invitations, and unique gifts, this Cotton Exchange store is the source for hand-made paper, sealing wax, composition books, cards, and art supplies.

The Goods: Look for spiral or desktop editions of a number of planners by Moleskine, Lilly Pulitzer, Filofax, Quo Vadis, Peter Pauper Press, and more.

Don’t forget to accessorize your desk with a pencil sharpener, paper clip holder, and pen holder.

313 N. Front St., 910-343-9033.

POLKA DOT PALM Vibe: This vibrant shop features a vast collection of chic accessories, unique gifts, and coastal decor including candles, planners, calendars, dishware, totes, and jewelry.

The Goods: Find the perfect agenda, planner or calendar to keep your notes and thoughts in one place. Choose from lines like Lilly Pulitzer and Spartina. 8262 Market St., 910-319-7400.

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Tote This

Arrive to work in style with these transporters that offer plenty of storage room 38 | WilmingtonNCmagazine.com

1. Urban Expressions Alyssa tote, $110, bevello, 910-256-6664 2. Badgley Mischka Paula Pebble bag, $475, Monkee’s, 910-256-5886 3. BCBG Tapioca tote, $398, Torri/Bell, 910-679-4081 4. Melie Bianco Fergie tote, $108, bevello

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Erasing Summer Skin Mistakes OK, perhaps you didn’t always re-apply sunscreen when you should have.

Lucky for you, we have remedies.

By Mackenzie Matthews-Taylor

S

ummer officially makes its e x it on September 21st and I, like many of you, am thoroughly looking forward to the changing of the seasons. I love everything about autumn – the cooler air, college football, pumpkin season, and of course, the re-introduction of boots, tights and scarves into my daily

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wardrobe. As we prepare, though, for all of the fun that fall brings, we might find that some aspects of summer continue to lurk around, especially when we look in the mirror. I’m talking about those pesky freckles, age spots and tiny lines that popped up in the past few months because we (oops!) didn’t properly apply or re-apply sunscreen during our warm-weather adventures.

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“When it comes to reducing the appearance of fine lines and wrinkles resulting from UV damage or aging, Delaney recommends what she calls “the perfect pair” of products.”

G15 Protecting Powder

Yep, my head is hanging in shame, too, because I’m a sun-protection offender as well. Thankfully, though, a beautiful veneer can be restored with the help of skincare professionals.

Marci Delaney, a licensed esthetician, says that some of the initial signs of sun-related skin damage include the aforementioned hyper-pigmentations and fine lines. We typically notice these conditions first on our face because that’s the part of the body that we look at most frequently. However, they can appear just about anywhere, including on the backs of hands, the décolletage, shins and feet.

The key to reducing the appearance of these skin nuisances is to increase cellular turnover through the use of modern-day spa treatments and topical products. “It’s never too late to start on a good skincare routine. That’s number one,” says Delaney.

Here are a couple of options available to you.

» Chemical Peels:

These two little words tend to evoke feelings of utter and complete fear in women everywhere, but Delaney says as long as you’re comfortable with and confident in your licensed skincare provider, there’s really no need to fret. After all, a lot of the acids used in this treatment are derived from nature’s bounties such as apples, berries, milk and plants.

Chemical peels work to improve the appearance of skin by removing damaged outer layers. They should only be performed by licensed professionals, so talk to your esthetician or dermatologist to determine if this is the right procedure for you.

» Microdermabrasions:

Microdermabrasion is a skincare method that employs minute grains to lightly sand and exfoliate the outermost skin layer. Then, the dead skin particles are “vacuumed” away, a process that

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stimulates oxygen and red blood flow to the resurfaced skin cells. Delaney says there are several different types of micros on the market today, including granular, diamond-tip wand, and oxygen/ water types.

Talk with your licensed skin consultant to determine which method will work best for your skin problems. Remember that microdermabrasions and chemical peels can be done on a variety of body parts.

These procedures are not limited to just the face!

» Topical Products:

If you truly want to rejuvenate your skin and make it look its absolute best, you must invest in and use quality topical products at home that are aimed not only at helping to erase sun, stress and age marks, but also at preventing future ones from appearing.

“When you go to the spa, it may provide ten percent of the solution. Ninety percent relies on the clients when they’re at home,” says Delaney.

A good skincare regimen should include products that exfoliate, cleanse, moisturize, assist with antiaging and provide a good amount of sun protection.

(After all, we don’t want any more sun damage.) Most of these products are applied either in the morning or at night, but one of Delaney’s favorite on-the-go products is Glō Protecting Powder SPF 30.

T he reality of most sunscreens is that they typically only last for a few

hours. The light, compact nature of this Glō product makes re-applying your SPF a cinch because it easily fits into your purse or work bag. The powder also comes in translucent and bronze shades, so you can choose the coverage that best fits your lifestyle.

W hen it comes to reducing the appearance of fine lines and wrinkles resulting from UV damage or aging, Delaney recommends what she calls “the perfect pair” of products – Gl ō Therapeutics Advanced B5 Hydration and Glō Therapeutics Ultra 15% Vitamin C Serum. The B5 product assists in cell renewal and hydration, while the Vitamin C formula coats the skin with peptides and antioxidants. The end result is skin that appears healthier, radiant and more youthful.

A key to turning back the clock and staying young looking at any age is to remember to shield yourself from the sun every single day, all year long! Protect yourself and stay beautiful! W

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Photographer’s Playground Uptown Market’s chic furnishings and vintage décor make uptown Wilmington a shopping destination

By LAUREN FRYE

»

Photos by ERIN WHITTLE

(left to right) Caitlyn Forbes, Rhonda Bellet, Sophia West, Andrea Cumming.

I

was headed to Uptown M arket on a mission.

My friend J was searching for the perfect vintage buffet to complete her dining room. She listed very specific requirements regarding size, style, color, finish, design and price range. Her clear mental image of the piece had yet to materialize in three dimensions, and understandably, she was feeling discouraged.

“I have a good feeling about this place,” I told her as we drove up Market Street.

Pulling into the lot, the sheer size of the building lifted our spirits; how could we not find what we were looking for in this enormous space? We hurried inside and as I paused to peruse a shelf of 1960’s jewelry, I heard J whisper-shout, “I think this is it!”

I found her standing in front of a vintage, cottage chic buffet, the exact size, color and style we’d discussed, with a price tag displaying the precise dollar amount she’d budgeted for.

“I think you’re right,” I said.

New Management

Uptown Market Antiques and Uncommon Goods has been around for more than 10 years, although it hasn’t always been 44 | WilmingtonNCmagazine.com

the shopping mecca it is today. When current owner Andrea Cumming bought the business in January, she doubled its size by expanding into the adjacent florist shop. The result is a 12,000 square foot retail co-op space offering an eclectic mix of old and new furniture, jewelry, vintage-style clothing, coastal décor, custom signs and cool one-of-a-kind items of all types.

The business model is a retail co-op, meaning the large space has been parceled into smaller “shops,” which Cumming rents to

merchants who sell goods that fit the Uptown Market niche. With 35 merchants, the store is currently at capacity. “I’m lucky to have found such a talented and dedicated group of entrepreneurs to work with,” she said. “My merchants help make Uptown Market a unique and fun shopping experience.”

Although the shop’s official name has the word “antiques” in it, Cumming says that’s a little misleading, at least when it comes to the furniture offerings. “We don’t stock much antique furniture in its original, pristine form,” she says. “Instead, we take antiques and refinish, rebuild and repurpose them to give them new life.”

In some cases, it just takes a coat of paint and a little love to freshen up an old dresser. In others, the transformation is more extreme, with a brand new piece being made from the best parts of multiple antiques. “Mix-and match furniture,” Cumming calls it.

If, unlike J, you don’t find your perfect furniture piece waiting for you when you walk through the door, the folks at Uptown Market create custom furniture items to order. “Custom pieces are huge for us,” says Cumming. “We love to talk to customers and create custom furniture items to their specifications.”

Forward Thinking

“Custom pieces are huge for us. We love to talk to customers and create custom furniture items to their specifications.”

Cumming came to the retail co-op business from the corporate world, where she held executive positions at global companies like Sarah Lee and AT&T. Her father was living in Wilmington and when he passed away in 2001 she came down from New York for an extended stay. While she was here, her company got bought out, leaving her with big career decisions to make. She ultimately made the fortuitous decision to stay in Wilmington and pursue another dream.

During her time here, Cumming had started playing around with fusing glass. She began making dichroic glass jewelry pieces, at first just for fun, but then more seriously. She eventually started selling her glass pieces—under the business name Sassy Glass—at other retail co-ops in town, namely Blue Moon and Ticked Pink.

“Buying Uptown Market was such a special decision because I had visited them with my mother back in 2004,” Cumming recalls. “I remember walking in there and thinking, someday I want to own a store just like this.” Nine years later, that’s exactly what happened.

According to Cumming, some of her shop’s best clients are designers and photographers. “One client I worked with called it a ‘photographer’s playground,’” she laughed. “They love to come here and shop for interesting props.” Interior designers come in search of distinctive statement pieces for clients.

As Uptown Market grows and expands, Cumming hopes to be able to cater more specifically to these designers’ needs. “I’d love to get input from them on what they want and need from a shopping experience,” she said. She also hinted at another growth possibility—a second location to handle the merchants she now has to turn away because she doesn’t have space. A good problem to have, Cumming admits. 8086 Market St., 910-686-0930. W

September/October 2013 | 45

Everyday Autumn Barbour Wax Feather Vest, $345, Gentlemen’s Corner; French Connection shirt, $78, Penguin T-shirt, $35, Big Star Jeans, $105, Vintage Neves belt, $32, WeWood “The Jupiter” Watch, $139, Kopious “Vagabond” bracelet, $38, all at Bloke; Half United “Thursday” necklace, $34, halfunited.com; Olukai Shoes, $150, Gentlemen’s Corner.

46 | WilmingtonNCmagazine.com

THE IN VO GUE CLASSICS Set against the stylish backdrop of Wilmington’s newest restaurant, 9 Bakery & Lounge, fall season blows in with fashion’s best traditions and fresh new looks.

PHOTOGRAPHY: Harry Taylor MODELS: Christie Doolittle, Hailey Green, Zeke Newsome, Directions USA Stylists: Kristin Wood, Carmin Black, Samantha Evans, Sullivan Anlyan MAKEUP: Erica Eisel, Salon Beyond Basics HAIR: Monica Dukes, Salon Beyond Basics

September/October 2013 | 47

Boho-Chic NSF “Monroe” Jeans, $242, Oliver; Monteau “Blurred Hem” Tank, $22, Suede “Tri Latte” Cardigan, $31, Brimmed Hat, $32, “Patina Disk” ring,$35, all at Hallelu; “Haystack” bracelet,$32, halfunited.com; Kopious “Dipped Tassel Earrings”, $26, Island Passage.

48 | WilmingtonNCmagazine.com

Casual Edge Jack by BB Dakota shorts, $46, Island Passage; 360 Cashmere sweater, $264, Joie “Barker” Jacket, $368, both at Oliver; Kopious “Arrowhead” earrings, $24, Island Passage; “Harvest” bracelet, $44, “Fighting Hunger” necklace, $34, “Haystack” bracelet, $32, all at halfunited.com; Reborn “Thin Nuckle Ring”, $18, “Enamel & Graphite Feather Ring”, $60, both at Hallelu.

September/October 2013 | 49

Day to Night “Double Trouble” maxi dress, $35, “Woodstock” kimono, $48, “Newton” bootie, $45, Reborn “Small Brass Circle” necklace, $35, Bangle bracelets, $45, “Leaf” earrings, $55, all at Hallelu; Kopious “Metal Bohemia” long brass necklace, $80, Island Passage; Brass Wrap Bangle, kopiousjewelrycollection.com; “Haystack” bracelet, $32, halfunited.com.

50 | WilmingtonNCmagazine.com

Business Casual Ark & Co quilted jacket, $80, Island Passage; Dessert Air blouse, $28, Hallelu; J Brand jeans, $218, Oliver; Aquazzura “Sexy Thing” suede sandal, $465, Monkee’s; Kopious “Deco Chain & Tassel” wrap necklace, $145, kopiousjewelrycollection.com; Reborn “Brass Leaves” earrings, $50, Enamel Ring, $60, both at Hallelu.

September/October 2013 | 51

Cocktail (on him) Hickey Freeman Jacket, $295, and Dress Shirt, $195, Big Star Jeans, $175, Swims loafer, $149, Seaward & Stern of London tie, $135, all at Gentlemen’s Corner. (on her) Milly feather cocktail dress, $645, Sachin + Babi studded leather jacket, $1,295, Butter “The Monkee 70” pumps, $293, all at Monkee’s.

52 | WilmingtonNCmagazine.com

Shopping Guide

»

Bloke 1427 Military Cutoff Rd. 679-4137 Gentlemen’s Corner 1900 Eastwood Rd. 509-3838 Half United halfunited.com Hallelu 84 Waynick Blvd.

509-0570 Island Passage 4 Market St., 762-0484 302 N. Front St., 343-1627 1900 Eastwood Rd., 256-0407 Kopious kopiousjewelrycollection.com Monkees 1900 Eastwood Rd. 256-5886 Oliver 1055 Military Cutoff Rd. 256-2233

54 | WilmingtonNCmagazine.com

Custom Collaboration RMB Building & Design partners with a Landfall homeowner to create a custom home that’s anything but par

By LAUREN FRYE

»

Photos by G. FRANK HART

September/October 2013 | 55

W

hen Donald and Sherry Tedder were ready to build a home on the golf course in the gated community of Landfall, they reached out to RMB Building & Design to help them concept, design and construct the house of

their dreams.

“I’d been involved with small design projects before—moving some walls, adding a window—but this was the first time I was going to start with a blank canvas,” said Donald Tedder.

Wanting to make sure he had a good experience on his first custom home project, he asked friends and neighbors for recommendations. The name that kept coming up again and again was RMB. “I got so many positive comments about their work,” said Tedder. “I knew I wanted to talk to them.”

Under One Roof

RMB Building & Design is a family business, owned and run

by Mack and Kay Braxton and their son Travis. They’ve been building homes in Wilmington since 1987, most notably in the Landfall community. RMB’s forte is what they call “design and build,” meaning they handle everything from drafting floor plans to overseeing the final coat of paint and everything in between.

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Mack is a Certified Professional Building Designer and is trained in all phases of drafting, design and construction. He holds memberships in the American Institute of Building Design and the National Association of Home Builders. A whiz kid at drafting in high school, Braxton landed himself a summer job doing drafting in Kinston, his home town. One thing lead to another and Braxton found himself in the building business there.

In the mid-1980’s, the Braxton’s relocated to Wilmington, where they were both working for Landfall Associates—Kay was the Controller and Mack was building homes for J.P. Goforth.

“We’ve been involved with Landfall from the beginning,” said Kay. “We love this community.” Their business is still largely in Landfall, but they’ve also built homes at Wrightsville and Carolina Beaches, Porters Neck and throughout New Hanover County.

Custom, From the Ground Up

The design process at RMB is as varied as their clients. Sometimes Braxton begins with an existing floor plan and modifies it, but most of the time he and his clients start from the ground up.

“People want a one-of-a-kind, custom home,” said Braxton. “We’ve

The rear patio is great for entertaining with extensive views of the golf course. (opposite) Dining room is warm and inviting in neutral tones.

September/October 2013 | 57

never built the same house twice in Landfall.” Which is saying a lot, since they’ve built close to 130 homes in the community.

The design process for the Tedders started the way most do, with Braxton sketching a basic layout and concept that met all their needs. From there, Braxton and Tedder worked together to layer in Tedder’s design ideas. Though this level of homeowner input could potentially make the designer’s job more difficult, according to Kay, his design ideas were paramount to the success of the final products. “It’s very important that our clients build their vision,” she said. “It’s their home and they need to be happy with every single detail.”

“Instead of thinking about the house from the front and moving back, I always thought about it from the golf course forward,” he said. “I was very interested in what you would see when you looked at my house from the course.”

Tedder and Braxton are both avid golfers, so thinking about the house in this way came naturally. In fact, according to Braxton, during the building process the two would often take a break for the “long view.” “We’d go across the bridge on the course and look back at the house,” said Braxton. “It’s so important to take a step back and remember the big picture. It’s easy to get mired down in the details.”

“The best thing about working with Mack Braxton was his flexibility.

I made changes just about every week! But Braxton was always accommodating.” —homeowner Donald Tedder Tedder’s background is in advertising, so it’s not hard to see where he gets his creative energy. “I had a lot of thoughts when we started the project,” he explained, “but in the end it was more of a feeling that I was trying to convey. I knew what I wanted my home to feel like when I was inside it. That’s what guided me.”

According to Tedder, his approach to designing this home was 180 degrees different from how many homeowners approach it.

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“I often get introduced as ‘the guy with the great house on the par 3,” jokes Tedder. “People in the community know this home because it’s special. There’s not another one like it.”

Open House

To Tedder, the most important feature was a living area that felt open and spacious. “I didn’t want one of those separate,

Living room has two seating areas and expansive 26 foot ceilings. (opposite) Entryway foyer; eyebrow windows provide soft curves on the rear elevation.

September/October 2013 | 59

warm while retaining and air of grandness and elegance.

A large, open space like th i s br i ngs add it ion a l challenges when it comes to decorating. Because you can see a large amount of square footage from any point in the great room area, all the décor needs to have a similar look and feel. “We looked at a lot of rugs, couches and tables to get to the right place with it,” said Tedder. “But we love the way it turned out.”

Every Little Detail

(clockwise from left) Donald and Sherry Tedder with their son Travis; Master bath is painted in cool soothing colors; Wine cellar.

formal living rooms that no one ever goes in,” he said.

“I wanted the entire living area, including the kitchen, to flow, and I wanted us to feel comfortable and relaxed in the space.”

The living area is large, but thanks to a well-plotted floor plan and a strategic use of furniture to break the room up visually, it never feels overwhelming or impersonal.

Two sitting areas allow the Tedders to entertain large groups or small, and give them lots of options for seating.

Both Braxton and Tedder envisioned a massive wall of windows in this room to take advantage of the epic golf course view. Originally, the room was designed to have a flat ceiling, and the eyebrow windows that now cap the window wall were to be located in the attic. “When we started construction, I realized we could add an arched, barrel ceiling and keep the windows in the room,” said Braxton.

Tedder was on board with the idea, and the end result is breathtaking. The curved, 26-foot ceilings give the room a graceful, gentle feel. Ceilings that high could easily make a space feel cavernous, but these do not. Instead the room feels cozy and

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“ Tedder was the most involved client we’ve ever worked with, hands down” said Braxton. “He had a say in every little decision, every little detail.”

“We had to figure out how to work together,” continued Braxton. “Many clients don’t understand or like the design process, or don’t have the time to get involved. Tedder was both interested and knowledgeable, which made working together much easier.”

One example of attention to detail lies in the home’s corners. “If you look closely, you’ll see there are no right angles,” said Tedder.

Instead, every corner is a bull nose (or rounded) corner, which gives the rooms a softer look. The arched ceilings and balconies continue the curved line theme.

Tedder had ideas about the fireplace, and brought an image of a stone fireplace surround and mantle to Braxton. Although he didn’t ultimately want to use stone, there were design elements— namely curved pillars on either side of the fire box—he wanted to emulate. Together, Braxton and Tedder worked with a trim carpenter to create wide, half columns out of wood to flank the face of the fireplace. Tedder even laid out each tile for the face of the fireplace to ensure the subtle patterns in the glass matched up.

The most challenging design component for Tedder was the wine cellar. He knew he wanted it to feel sunken and tight, “almost like a dungeon,” so they lowered the floor and ceiling and lined the whole thing in Brazilian cherry to make it dark.

The barrel ceiling and pieced wood are meant to recall the look of wine barrels.

“Tedder put his mark on every aspect of this room. It’s a wonder we’re still speaking,” jokes Braxton. But speaking they are, and as they talk about the house they reminisce fondly about the design process.

“The best thing about working with Braxton was his flexibility,” said Tedder. “I made changes just about every week—heck, more than that! But Braxton was always accommodating.” W Builder: RMB Building & Design, 910-256-6326, rmbbuildinganddesign.com.

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Three Teacher of the Year recipients from New Hanover County provide us an education on their unwavering commitment to help kids learn

KRISTI HARPER

2013-14 Elementary Teacher of the Year Currently teaching 5th grade at Winter Park Elementary School Length of time teaching: 5 years Hometown: Greensboro, NC Graduated from: UNCW Major: Elementary Education Favorite quote?

“Life’s most urgent question is: What are you doing for others?” —Martin Luther King, Jr. This quote, in many ways, sums up why I decided on a career in education. Teaching is my way of giving back to my community, but it is a win-win because working with amazing children also keeps my cup full, often even overflowing. Teaching is certainly the most rewarding form of public service. I strive to instill this value 62 | WilmingtonNCmagazine.com

in my students, as well. Developing strong character in my students is just as high of a priority for me as teaching them all of the elements of the Common Core State Standards.

If they leave my room at the end of the year knowing the importance of and reward in “doing for others,” my job is done.

Back to School 2013

W hy did you choose to become a teacher?

My mother is a teacher and I think it was inevitable that I would follow the same path.

I fought the pull to education for years, and came to it as a second Kristi Harper career and have never regretted it for a second.

I got the bug at an early age. I used to line all of my baby dolls up on the bed and “play school” for hours. My favorite Christmas present as

PHOTOS COURTESY NHCS

M

ore than pencils and paper, lesson plans a nd long d iv ision , teaching is a call that ma ny educat ors a re honored to follow. Wilmington Magazine is proud to introduce you to three exceptional educators serving in our public schools, recently recognized as outstanding Teachers of the Year for 201314. Their philosophies are heartening, their dedication is evident; we hope you are as inspired by them as we are. Here’s to a wonderful school year ahead!

a child was a chalkboard, which brought my bedroom/classroom instruction to a whole new level! I was at school with my

Lisa Doyle

Favorite quote?

“The only way to do great work is to love what you do.

If you haven’t found it yet, keep looking. Don’t settle.”

—Steve Jobs

mother or aunt, also a retired educator, on every teacher workday, so eager to be a part of the mysterious behind-thescenes world of teachers. I remain a teacher because of daily triumphs with students and the amazing support of the master teachers at my school, who support me as I continue to develop and grow.

Teaching is not for the light of heart, but for those of us who love it, we could never dream of being satisfied doing anything else.

What or who inspires your teaching and why?

New Hanover County is filled with what I call “giants of education.” I believe some of the greatest educators in the country are right here in New Hanover County. I have had the humbling experience of learning from many of these “giants”, and they certainly inspire the teacher I have become. I also believe strongly in the work of Doug Lemov, author of Teach Like A Champion, and Sean Covey, who adapted his father’s Seven Habits of Highly Effective People for children and teens. Teaching my students to be respectful and responsible citizens is as high a priority for me as teaching them to multiply and divide fractions.

What do you feel contributes to your success as a teacher?

Having the opportunity to witness the passion of a teacher from my mother and aunt helps me to appreciate the gravity of what I do on a daily basis. I have learned from amazing educators throughout my career, and attribute my success to their willingness to teach me.

As we approach a new school year, what suggestions do you have for students to start off on the right foot for a successful year?

I LOVE the beginning of the school year.

In what other part of your life do you get a clean slate every 12 months? I encourage teachers and students alike to approach every new school year as a clean slate. It is a chance to try new things, break bad habits, make new friends, and become the best you can be. The key to that is going in with an open mind and willing heart.

What qualities do you seek to nurture in your students so that they are well prepared academically?

As a community, Winter Park instills the principals of Covey’s work, The Seven Habits of Happy Kids, into our students. I believe if we can mold a child’s character, the curriculum becomes a much more manageable mountain to climb. I want them to be respectful, responsible, and use good manners. Our goals and objectives during those first weeks set the foundation for a successful school year; we learn to be a community of learners. I find that when students feel comfortable and safe in my classroom, it makes my job and their job a lot easier down the line.

LISA DOYLE

2013-14 Middle School Teacher of the Year Currently teaching 6th grade Language Arts/Social Studies at Williston Middle School Length of time teaching: 9 years Hometown: Lancaster, PA Graduated from: UNCW Major: English

Why did you choose to become a teacher?

The first make-believe game I ever played included me, all my stuffed animals lined up in the kitchen chairs, and a chalkboard. A local library was discarding old textbooks and I saved one, and taught that book to my animals until I was old enough to con my sister and cousins into being my students. Teaching comes naturally to me. It’s a passion and a talent, and I’m one of the lucky ones who can go to work every day knowing with certainty I’m walking down my path.

When I was an intern in a first grade classroom, I was teaching basic addition facts to the kids. At that time, everyone was really into the “mad minute”, where the kids would have one minute to complete (correctly) as many addition facts on their paper that they could. I had one little boy who just couldn’t for the life of him get past three or four problems before the time was up.

One afternoon, while I was collecting their finished “check plus” or “check-minus” worksheets, he walked up to show me his. He had correctly completed 12 of the problems, and honestly, I didn’t believe he did it, so I asked him, “How did you do that?” He looked at me with these trusting, honest, 6-year-old eyes and replied, “Cause you taught me, Ms. Doyle.”

If I ever needed a better reason to pour myself into a profession, I don’t know what that reason could be. I’ve had many intense moments over the last nine years, both sobering and hilarious, but that one will always remain a clear and vivid image of why I do what I do.

What or who inspires your teaching and why?

I truly believe that no matter what our circumstances, education is the ticket that can take us where we want to go. I am motivated to pass this commitment towards reaching for the life you really want onto my students.

September/October 2013 | 63

What do you feel contributes to your success as a teacher?

I’ve learned two valuable lessons over time.

First, the best classroom management is not punishment and rewards, it’s fantastic lesson planning. Engaged students behave—simple as that. Second, creating community in the classroom is more important, at least in the beginning, than tackling curriculum and academics.

Students who trust their peers as well as their teacher, try so much harder and make more strides in the long run because they feel safe enough to take risks and make mistakes.

As we approach a new school year, what suggestions do you have for students to start off on the right foot for a successful year?

Don’t stress the first two weeks. It will be information overload, and your teachers will start off strong to give you every tool you need for success. Sit back, take it all in, and while you are gearing up, consider not only what kind of student you want to be this year, but what kind of person.

W hat qualities do you seek to nurture in your students so that they are well prepared academically?

Obviously I seek to grow in them skills like organization, prioritizing, and how to thrive in a world driven by ever-evolving technology. Beyond that, I hope to inspire my kids to value their education, and learn to take every single bit of knowledge they receive and work it to the best of their ability.

MELISSA GILLESPIE

2013-14 High School Teacher of the Year and New Hanover County Schools Teacher of the Year Currently teaching 9-12 Civics & Economics and U.S. History at E.A. Laney High School Length of time teaching: 10 years Hometown: Henderson, NC Graduated from: UNC-CH Major: Political Science and American Studies Favorite quote?

I have two displayed in my classroom at all times: “People are just as happy as they make up their minds to be.” —Abraham Lincoln “Learning is a place where paradise can be created.” —bell hooks (deliberately

64 | WilmingtonNCmagazine.com

uncapitalized pen name of Gloria Jean Watkins) W hy did you choose to become a teacher?

I always tell my students on the first day of school that my dream job is to be a professional student—I love everything about learning. So what was the next best thing? Being a teacher. I decided I wanted to become a teacher to give back to society on a larger scale, and to be of service to others. I view education as a source of freedom and a way to connect a thirst for knowledge with the will to become something extraordinary.

What or who inspires your teaching and why?

Ultimately, the students inspire my teaching; no student and/or class is ever the same and this will ultimately determine the atmosphere of your classroom. Richelle Dombroski (a teacher at Laney High School) inspires me, because she taught me that it is a teacher’s responsibility to provide a nurturing and welcoming learning environment for all students, and to take seriously the position of influence a teacher holds. She also showed me that learning can be fun and that “thinking outside of the box” creates a classroom where the students are active participants in their education a nd lea r n i ng Melissa Gillespie process.

What do you feel contributes to your success as a teacher?

In my classroom students are not a l lowe d t o b e passive consumers of knowledge. I believe that it is crucial to the academic culture for me, and every student, to be an active participant in education. I strive to ensure t he c ont i nuou s intellectual, social, and physica l development of my learners. As a teacher I can influence what my

students talk about, how they think, and what they become—teaching is a social responsibility. My understanding of this social responsibility guides my belief that a teacher not only cares about her students; but she must also understand how she fits into her community and makes learning relevant. My greatest contribution as an educator is how I adjust the curriculum, my teaching strategies, and classroom environment to better meet the needs of my students so they can be active participants. Also, I focus on the well being of the “whole-child” in my classroom.

As we approach a new school year, what suggestions do you have for students to start off on the right foot for a successful year?

Identify your learning style, learn how to identify your strengths and overcome your weaknesses, begin the year with a positive attitude, never be afraid to ask questions, and create a routine. W

Back to School 2013 Bully Platform Technology has its uses, but as we discover can also make it easier for cruel kids to go beyond mean

By KATHY PETTIT

W

hether in person or online, bullies can damage your child’s selfconfidence and more.

This problem may be worse than in years past, simply because there are so many remote ways to bully children. You don’t have to get up close and personal to devastate a child’s reputation in seconds. Facebook, Twitter, Email, texting — students so inclined, it’s much easier to harass without being face to face.

And, like the feathers in the move Forest Gump, it’s impossible to keep the damage contained. So what’s a concerned parent, neighbor, or family friend to do?

First, understand that this is a problem that includes bullies, the bullied and the bystanders who are often unwilling to get involved. (Interesting point: when bystanders don’t speak up, the bullies often feel encouraged and accepted by that silent majority.)

New Hanover’s schools have policies on dealing with bullies, and North Carolina has laws against bullying. Talk with

the school, his teacher, her coach. Get different perspectives that relate to your child. Everyone who works with children is concerned about the issue, as seen in the large numbers of websites devoted to bullying. Great advice for parents and teachers can be found online, with a variety of ways to educate and build self-esteem.

First identify the problem. We’ve all seen the signs. A child doesn’t want to attend school, or ride the bus, or go to a special event. He won’t tell you why, or she makes vague excuses, perhaps due to fear or feelings of shame that this happened at all. Helping them with their social skills will help provide armor against an attack. Conversely, teaching your child not to tease others will help stop bullying at its earliest stages. Easy? Absolutely not. You’re the adult, though — you’ve seen it all before. And if, as many experts suggest, the act of bullying is more about power than harmless fun, it’s critical that you stay involved and alert.

Advising students to be slow to anger is important, says school psychologists, educators and parents who’ve been there. Making sure programs are wellsupervised will help. Listening, watching and encouraging communication is key.

Here are some websites, in addition to your local school’s site, that will give you food for thought, even as you shudder at

what’s been done to children by other children: Committee for Children— cfchildren.org; keepkidshealthy.com; backoffbully.com; bullyfreekids.com.

Make time to listen, take time to talk—bullying Research has found that remarkable things can happen if parents and caregivers spent at least 15 minutes of undivided time a day listening and talking with their children. Starting a conversation with children begins when parents listen to their children about what’s important in their lives. Research also tells us that children really do look to their parents and caregivers for advice and help about difficult choices and decisions.

What can parents of young children do about school bullying?

Parents are their children’s first teachers.

Therefore, parents’ words and actions at home will be imitated by their children in other settings. The most important opportunity that parents have is to speak and act in a respectful way, and to solve problems fairly and peacefully. Being a positive role model means teaching children respect and peaceable behaviors by example. W

September/October 2013 | 65

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dining review

in the kitchen

feast for a king

restaurant guide

PHOTO JAMES STEFIUK

Seared Rare Blackfin Tuna on spicy mango fried rice with coconut spinach, crispy rice noodles and sesame-ginger vinaigrette, at Catch.

September/October 2013 | 67

Catch

Modern. Seafood. Cuisine.

By LIZ BIRO

»

Photos by JAMES STEFIUK

B

ACK IN 2009, A Food & Wine magazine best new chefs issue owned a shelf at the tiny, original Catch restaurant in downtown Wilmington. A Catch fan pasted owner/ chef Keith Rhodes’s picture among top American toques depicted on the cover.

Catch devotees wanted the world to meet Rhodes, the cook they considered Wilmington’s best-kept secret.

Just four years later, a much larger space in north Wilmington hosts Catch, and famous names like Gwyneth Paltrow, Robert Downey Jr., Tom Colicchio and The James Beard Foundation know Rhodes and his new-American seafood restaurant.

In the past two years, Rhodes was nominated for a “Best Southeast Chef” James Beard Award. The national James Beard Foundation’s honors are the so-called “Oscars of the food world.”

Additionally, Rhodes competed on Bravo TV’s highly rated program “Top Chef.”

A fter sampling Rhodes’ popular blanched shrimp “ceviche,” zesty with limes, oranges and tomato, actress Paltrow in 2012 tapped Rhodes for a private cooking lesson at Catch. She was in Wilmington filming the movie “Iron Man 3.” Paltrow featured the Catch class on her lifestyle blog goop.com.

Paltrow and Downey Jr. are only two stars who choose Catch. Actors Gary Cole, Vanessa Bell Calloway, Sharon Lawrence and Terri J. Vaughn all dined here. Celebrities also line up for the Catch food truck, which film crews book to feed the likes of Susan Sarandon and Melissa McCarthy. Catch food has been on television, as well. The restaurant recently supplied fare for a five-star restaurant scene in the HBO show “Eastbound & Down.”

Rhodes ultimately caught Food & Wine’s attention, too. In 2012, the magazine listed Catch among the 26 best restaurants on Bravo’s “Top Chef.” During the show’s 10

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Wild Ivory King Salmon atop fried okra and country ham braised pink-eye peas, topped with Georgia peach, basil-peanut chutney.

seasons, 159 professional cooks, many with their own restaurants, have competed.

“We just try our best every night,” Rhodes said during a quick break at the sunset-hued Catch bar before another busy Friday evening.

Nearby, servers readied the dining room’s varnished honey wood tables set against sky-blue walls, hung with huge photographs of ocean waves and seaside scenes.

Staff interrupted Rhodes to ask about local seafood and produce deliveries.

Behind him, Thai basil thrived in a hydroponic garden. In the kitchen, cooks prepped components for the night’s specials, including pan-roasted Wahoo atop pink-eyed peas stewed with country ham. Creole-seasoned hollandaise and tiny Swiss chard would garnish the dish.

The combination exemplified the “modern seafood” preparations Rhodes

envisioned when he opened Catch in 2006.

Local ingredients, Rhodes’ American Southern cooking roots, and international influences he gathered while working beside various chefs shape the menu.

“I think our food is very cycled with the seasons. It’s a lot of different personalities, and it really just depends on me and how I’m inspired,” Rhodes said.

Reared in Philadelphia, Rhodes at age 13 joined his grandparents in Wilmington after his mother died. Fried fish; salty, steamed oysters; and old-fashioned banana pudding marked family meals. Rhodes especially loved late-night hamburgers he shared with Granddad after the elder’s bartending shifts at a private yacht club.

“Even on his days off, he totally enjoyed cooking all the time,” Rhodes recalled.

Rhodes’ first kitchen job, dishwashing, was at that yacht club. It’s stunning food motivated Rhodes to become a cook. He

sea fishing several times a year. Grouper, snapper, mahi and other fish they hook land on the Catch menu.

Asian cuisine especially charms Rhodes, hence Catch classics like Firecracker Shrimp. Spicy cognac cream, sometimes

Saffron lemon aioli enriches seared grouper with an eastern North Carolina succotash of corn, okra and tomatoes that Rhodes seasons with basil. Plum ginger habanero conserve spikes chicken-fried quail on a pimento cheese biscuit.

“I think our food is very cycled with the seasons. It’s a lot of different personalities, and it really just depends on me and how I’m inspired.” – chef Keith Rhodes

(top) Owner/Executive chef Keith Rhodes. (above) Pan Roasted Grouper on sweet corn, jumbo lump crab succotash with Thai basil & lemon saffron aioli.

found a mentor in the head chef at the downtown Wilmington restaurant Deluxe, now closed but in its heyday arguably Wilmington’s finest restaurant. Two years later, Rhodes helmed the kitchen.

All those experiences shape Catch, which Rhodes described as “a local, independent restaurant that prides itself on customer service and creative cuisine.”

“And then it’s just a quality type thing,” Rhodes continued. “We want to use the best ingredients, whether they’re local or from abroad.”

Rhodes calls on area markets, farmers and fishermen for fresh food. His wife, Angela, who works alongside him at the restaurant, takes the Catch crew deep-

sherry cream, naps plump tempura-fried shrimp. Ginger might zest Rhodes’ crab cakes, which in 2011 were deemed the best at the annual N.C. Seafood Festival chef competition in Morehead City. Stir-fried bok choy accompanies duck confit and pimento macaroni and cheese.

Angry Lobster is a nearly 2-pound, whole, shellfish wok-fried in sweet chili basil sauce. The delectable meat might play against a yin and yang bed of crunchy, fried rice noodles and soft Israeli couscous blended with wakame slivers. Offerings change according to Rhodes’ imagination.

“It could be 1 o’clock in the morning, and I grab a piece of paper, and I’m writing, and it just flows and flows and flows,” Rhodes said of menu ideas.

Staff contribute their thoughts, resulting in unusual fusion dishes that define Catch.

This night’s Wahoo special showcased Rhodes’ love of Southern cooking, as does Catch’s well-known North Carolina sweet potato salad with baby spinach, goat cheese, dried cranberries, toasted hemp seeds and honey shallot vinaigrette.

Savory notes touch barman Richard Watson’s cocktails, too. Muddled cucumber brightens a margarita. Salt, black pepper and ancho chili powder rim the glass.

Paltrow called the drink “the most refreshing cucumber margaritas.”

Rhodes appreciates the national attention, but his heart stays in Wilmington. Local customers are as important as celebrities. He strives to boost his community, too. Rhodes promotes other area chefs and plans more restaurants to boost the economy as much as satisfy his imaginings. Already, he runs the Vietamese-inspired Phun Seafood Bar in downtown Wilmington.

Catch, however, will remain the center of Rhodes’ affection.

“It’s definitely something special here,” he said. “When you eat here, you eat a lot of love.” W Catch 6623 Market St., Wilmington 910-799-3847 catchwilmington.com

September/October 2013 | 69

Take Me Out to the Game

It’s Tailgate Season

Tailgating is one of our favorite past-times. Southern Folks like to eat and talk, and whenever possible, doing both outside makes the food taste better and the conversation more delightful.

We asked caterers, markets, cookbook authors and friends for favorite tailgate recipes to share.

And even if you’re not going to the big game, give these dishes a try. After all, who wants to be working in the kitchen when your significant other is sitting on the deck, sipping a glass of wine.

With these make-ahead choices, you’ll be out there enjoying your own adult beverage.

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We provide custom event rentals for distinctive events in Wilmington and surrounding areas with our personalized rental items for your special event, engagement party, cocktail hour, rehearsal dinner, wedding reception or ceremony.

Harborside Event Rentals

Layer one 12 oz. cream cheese blended with a tsp. of Greek seasoning and two tablespoons lime juice—spread in bottom of dish

Layer three 1 ½ cups feta cheese with minced herbs and sundried tomatoes

⤵

Lovey’s Natural Foods & Café

Use a deep clear bowl preferably with a lid or make them individually in wide mouth shallow jars

Layer two Spread 12 oz. of fresh or store bought hummus

⤷

15 S. Second Street Wilmington, NC 910-799-8570 harborsideeventrentals.com

Feta dip

1319 Military Cutoff Road Wilmington, NC 910-509-0331 loveysmarket.com

Wilmington’s original health food store sells a wide variety of all natural, organic and specialty items. Local produce and healthy, satisfying meals in the café.

Vegetable Quiche

Ingredients Healthy whole wheat pie crust 4 oz. Split Creek Farm tomato basil cheese 4 Wil Moore Farms eggs 1½ cups heavy cream 1½ cups sliced veggies (your choice, including zucchini, squash, tomatoes and peppers, green chilies, mushrooms, etc.)

Salt and pepper to taste.

Layer four 1 cup diced seeded, peeled and chopped cucumber 1 cup diced red and yellow tomatoes 1 cup black olives chopped ½ cup chopped green onion Finish Drizzle two tablespoons of olive oil over and add a sprig of fresh basil if desired, seal and refrigerate until you leave for tailgating. Keep cool!

Serve with pita chips. Add a store bought grilled chicken, some really good pita bread and a wheel of brie and you’re set.

Directions 1. Preheat oven to 350 degrees.

2. Beat eggs with cream and salt and pepper. Set aside.

3. Alternate layers of cheese and vegetables in the pie crust, beginning with cheese.

4. Pour egg mixture over and bake for 45 minutes, or until eggs are set. Make the night before and serve at room temperature.

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Whole Foods Market sells the highest quality natural and organic products available.

Whole Foods Market

Sonoma Chicken Salad

1. Preheat oven to 375°F.

Dressing 1 cup mayonnaise 4 teaspoons apple cider vinegar 5 teaspoons honey 2 teaspoons poppy seeds Salt and freshly ground pepper, to taste

2. Place the chicken breasts in one layer in a baking dish with ½ cup water.

Salad 2 pounds boneless, skinless chicken breasts ¾ cup pecan pieces, toasted 2 cups red seedless grapes 3 stalks celery, thinly sliced

3804 Oleander Drive Wilmington, NC 910-777-2499 wholefoodsmarket.com

⤷

Directions In a bowl, combine mayonnaise, vinegar, honey, poppy seeds, salt and pepper.

Refrigerate until ready to dress the salad. This can be prepared up to 2 days ahead.

Chicken Villa Tronco

3. After the first side of the chicken is browned flip over and add the mushrooms, artichoke hearts, sundried tomatoes, garlic, and salt and pepper.

Ingredients 1 ½ Olive oil 8 oz. Boneless Chicken Breast 3 oz. Artichoke hearts 2 oz. Sundried Tomatoes ½ oz. Fresh chopped garlic 1 cup Sherry 4 oz. Heavy cream 4 oz. Sliced mushrooms 2 oz. Flour Salt & Pepper to taste

4. After the vegetables sauté for two minutes, add your sherry. (Note: If you’re working over an open flame you will want to take the pan off the burner before you add the sherry, if not, light sherry with a match to burn off sherry)

2. Using the flour lightly flour the chicken breast and add to the hot pan.

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5. Add the cream and let reduce for four to five minutes.

6. Serve with pasta or rice and salad.

Add crusty bread and enjoy on a cool day.

⤵

Directions 1. In a sauté pan begin to heat up the olive oil.

4. Remove cooked chicken breasts from pan, cool at room temperature for 10 minutes, then cover and refrigerate.

5. When the chicken is cold, dice into bite-size chunks and transfer to a large bowl. Stir in pecans, grapes, celery and dressing.

Giorgioís has been serving the Wilmington area for over 15 years, offering age-old traditions and timeless recipes.

Serves Two Make this dish tailgate friendly by cutting the chicken into bite-sized pieces

3. Cover with foil and bake 25 minutes until completely cooked through.

PER SERVING: 610 calories (390 from fat), 43g total fat, 5g saturated fat, 100mg cholesterol, 500mg sodium, 17g carbohydrate (2g dietary fiber, 13g sugar), 33g protein

Giorgio’s Restaurant 5226 S. College Road Wilmington, NC 910-790-9954 giorgios-restaurant.com

Greek Revival from the Garden

A cookbook targeting young adults but valuable for all novices, Greek Revival from the Garden focuses on the time-tested Mediterranean diet.

Salad ½ small-medium sized cabbage, cored and shredded (6 cups) 1 cup of chopped walnuts 1 cup of dried cranberries

⤷

Dressing ¼ cup evoo 2 T balsamic vinegar 2 cloves garlic, minced 1 ½ teaspoons dried oregano sea salt and freshly ground black pepper to taste Several springs of fresh oregano for garnish Directions 1. Remove core and outer leaves of the cabbage. Cut the cabbage in half and soak in a pan of warm water.

Roasted Red Pepper Hummus Ingredients 2 large red bell peppers roasted 1 15 oz. can of chickpeas, drained and rinsed 1 clove garlic, minced juice of ½ lemon ¼ cup olive oil ⅛ teaspoon cayenne pepper (or less) Directions 1. Preheat oven broiler. Wash and place whole peppers on a broiler pan in the oven. Broil peppers until they are charred then using a large fork, turn the peppers so they can char on all sides.

2. When the peppers are completely charred, remove the broiler pan from the oven, and place it on trivets.

3. Using a long fork, place the peppers inside a paper bag, roll down the top of the bag and set aside.

4. Place the rinsed chickpeas in the bowl of a food processor and then add the minced garlic, the lemon juice, and the olive oil and process until smooth.

5. When the peppers have cooled, remove them from the paper bag and using clean hands, peel the skin from the peppers and discard the skin.

2. Rinse the cabbage and slice thinly into long thin shreds. {Stop and taste it. Its sweetish clean taste is very satisfying.

You might like to keep a bag of clean shredded cabbage in your fridge to pull out for a crunchy snack, or to add to a salad.} 3. In a large mixing bowl, combine the shredded cabbage, chopped walnuts and dried cranberries.

4. Make the dressing by whisking together the evoo, balsamic vinegar, minced garlic, dried oregano and salt and pepper.

5. Pour the dressing over the cabbage, walnut and cranberry salad, and toss so all cabbage is coated with the dressing.

6. Spoon into individual salad bowls and top with leaves of the fresh oregano pulled from the stems. Serves 6.

Patricia Moore-Pastides, an accomplished cook and public-health professional, presents all new recipes focused on bringing the bounty of the garden to the table in easy and accessible ways.

⤷

Cabbage, Walnut and Cranberry Salad

6. Cut the peppers open and remove the seeds and core. Discard the seeds and core.

7. Cut the remaining roasted pepper flesh into large chunks and add it to the food processor.

8. Sprinkle 1/8 teaspoon cayenne pepper into the food processor.

9. Process all ingredients until well blended.

10. Transfer the roasted red pepper hummus into a serving bowl , cover and chill in refrigerator for about 30 minutes so the flavors will blend.

Serve with Pita chips. (Recipe in cookbook).

Information: www.sc.edu/uscpress/books/2013/7190.html

September/October 2013 | 73

Deep-Fried Cookie Dough From bacon to butter, if it can be battered, it will be deep-fried and served at the state fair. Texas and Oklahoma fans might disagree about which team to cheer for, but I saw both sides enjoying fried desserts before kickoff of the Red River Rivalry. Of all the fried foods, my favorite is fried cookie dough. This eggless cookie dough is ideal for eating unbaked. Making the dough and rolling it into balls ahead of time will allow you to quickly fry it up on-site. There’s a bit of technique you’ll need to develop to coat the dough fully in the wash and dredge, so I recommend trying this recipe out at home before taking it to your tailgate.

Ingredients Makes 8 servings ½ cup all-purpose flour ¼ teaspoon salt 4 tablespoons unsalted butter, softened ¼ cup light brown sugar 3 tablespoons granulated sugar ¼ teaspoon vanilla extract 2 tablespoons vegetable oil, divided ¼ cup chocolate chips 1 cup milk 1 egg 1 ¼ cups self-rising flour 2 tablespoons confectioners’ sugar Peanut oil for frying Confectioners’ sugar and chocolate syrup for garnish Directions 1. M ake the dough the night before the tailgate. In a small bowl, mix together the flour and salt. In a mixing bowl, cream together the butter and sugars.

While mixing, add the vanilla extract and 1 tablespoon of the oil. Continue mixing the dough while slowly adding the flour mixture. Add the remaining tablespoon of oil. Mix in the chocolate chips. Remove the dough from the bowl and form into 8 evenly sized balls. Store in a sealable container and refrigerate overnight. In a separate sealable container, add the milk and egg and refrigerate overnight. In an additional sealable container, add the flour and confectioners’ sugar. Transport the refrigerated containers in a cooler to your tailgate.

74 | WilmingtonNCmagazine.com

2. When you’re ready to fry the cookie dough, stir the milk mixture, then dip the cookie dough in it. Roll it in the flour mixture, dip it back into the milk mixture, and then roll it in the flour mixture again. Repeat this process a total of 3 times, until a thick coating has formed around the dough. Make sure the dough is entirely coated.

3. F ill a Dutch oven 2∕3 of the way full with oil and heat over a propane burner to 365°. Fry the battered balls of cookie dough for 1 1∕2–2 minutes until golden brown on the outside. Remove from the oil and drain on paper bags. Serve the Deep-Fried Cookie Dough with confectioners’ sugar and your favorite chocolate syrup.

From The Southern Tailgating Cookbook: A Game-Day Guide for Lovers of Food, Football, and the South by Taylor Mathis. Text and photographs copyright © 2013 by Jeffrey Taylor Mathis.

Used by permission of the University of North Carolina Press. www.uncpress.unc.edu

Deep-Fried Cookie Dough

September/October 2013 | 75

For over thirty years, The Fresh Market has featured the freshest, most delicious quality products from around the corner and around the globe. These Europeanstyled markets can be found The Fresh Market in 20 states.

1060 International Drive

Wilmington, NC 910-256-3524 thefreshmarket.com

Fabulous Fruit and Nut Bread Ingredients 1 ⅓ cups all purpose flour ⅔ cup wheat bran 1 cup turbinado sugar 1 teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon salt ½ teaspoon ground cinnamon ½ cup Omega cranberries ½ cup Super Sweet Apricots, diced ⅔ cup natural cut date pieces ¼ cup pecans, chopped ¾ cup 100% Fresh Pressed Apple Juice 3 tablespoons Mediterranean Olive Oil 1 teaspoon dried orange peel 1 large organic egg, lightly beaten 1 teaspoon Sweet Spice Rub

⤵

Staff Recommendations • If you have a turkey fryer, consider preparing crab legs for tailgating. It takes some time to bring the water to a boil – and lots of gallons water jugs – but the oohs and ahhs from those around you will be worth all the effort.

• Seek out Sashimi-grade tuna and have cut as a thick rectangle.

Roll in breading of equal parts crushed pecans, Panko Italian bread crumbs and French’s canned onion rings, all crushed and mingled in the food processor. Heat a pan with equal parts

76 | WilmingtonNCmagazine.com

Directions 1. Preheat oven to 350°F. 2. Combine flour and next 6 ingredients (flour through ground cinnamon) in a large mixing bowl.

2. Stir in cranberries, apricots, dates and pecans. In a separate bowl, combine juice, oil, orange peel and egg.

3. Add wet ingredients to flour mixture, stirring just until moist.

4. Spoon batter into a 9 x 5 inch lightly greased loaf pan. Sprinkle top with TFM Sweet Spice Rub (optional).

5. Bake for 50 minutes or until a wooden pick inserted in the center comes out clean.

6. Cool 10 minutes in pan on wire rack.

Remove from pan and cool completely on wire rack.

This bread will travel well, and can only be enhanced with organic apple butter, or perhaps a sweetened cream cheese spread. Yum!

butter and olive oil and sear the tuna on every side. Delicious, especially with pickled ginger and sauce from Bittersweet herb Farms.

• Cold Boiled Shrimp. Can’t beat it. Peel and devein before heading to the game. Your friends will thank you. (Take plenty of wipes, just in case.)

And finally, plenty of ice, trash bags, and extra plates. With food like this, you’ll draw a crowd! W

Feast for a King Tender, succulent roasts, as easy as they are superb, deserve their place at the center of the table

By JASON FRYE

»

Photos by BROWNIE HARRIS

»

Recipes by JULIA CHUN

September/October 2013 | 77

During the postwar restaurant boom, the essence of fine dining was a fat-rimmed prime rib, carved tableside by a tuxedoed waiter.

A

s we leave s u m m e r b e h i nd , many of us begin to move away from the hambu rgers Recipe

Prime Rib Serves 8 These days, most meat markets sell standing beef rib roasts whose smaller connective bones–called the chine bone and the feather bone–have already been removed, which makes the meat easier to carve and produces a more handsome roast. Some markets will even slice the meat off the rib bones and then tie them back on; we found that the roast (facing page) came out juicier when the bones were left attached. Either way, be sure the roast is tied at intervals between the rib bones; otherwise the flavorful crust may peel away from the meat during roasting.

1 5-bone beef standing rib roast (10-12 lbs.), chine bone removed and tied back on 2 tablespoons kosher salt 1 1/2 tablespoons dry mustard 1 1/2 tablespoons chopped fresh rosemary leaves Coarsely ground black pepper, to taste 1. Season beef with salt, including the rack of bones. Rub mustard all over beef; sprinkle with rosemary and pepper.

Set the beef in a 12” x 14” roasting pan.

Cover loosely with plastic wrap and refrigerate for 2-3 days.

2. Remove beef from refrigerator 3 hours before you are ready to roast it, to allow it to come to room temperature.

Arrange rack in lower third of oven and heat to 450°F. Roast the beef, rib side up, until it begins to brown and sizzle, 20-25 minutes. Reduce temperature to 325°F; continue roasting until the meat is 120°F (for medium rare), about 2 hours more.

3. Transfer roast to a carving board and reserve any pan juices. Cover loosely with foil and let rest for 25-30 minutes.

Remove and discard chine bone. Carve roast (following steps shown at left) and serve with reserved pan juices.

78 | WilmingtonNCmagazine.com

and hotdogs that define warmweather barbecues and shift our food focus indoors. We sat down with Matt Kahrs, Executive Chef at Port City Chop House, to talk about proper roasting and carving techniques that will serve you well through many a holiday meal, and may even become a regular part of your kitchen routine.

K ah rs walked us th rough prepping and roasting vegetables, whole chickens, prime rib and even whole fish. But roasting your dinner is just half the battle, the other half is carving it properly, and he had plenty to say about that as well.

For vegetables, begin by peeling thick-skinned vegetables (Kahrs leaves thin-skinned vegetables like carrots, turnips and baby anythings alone, he just gives them a good scrub). Cut the vegetables into uniform pieces anywhere from 1” to 1/8” cubes and add them to a bowl. Once in the bowl, toss with salt and pepper and olive oil.

Set your oven to 475˚ and put your heavy-bottomed roasting pan in, allowing it to preheat as well. Once preheated, add your seasoned, oil-coated vegetables to the pan and put it in the oven for 10-15 minutes (for a 1” cube, less for a smaller dice). Check periodically and stir to ensure nothing is sticking to the pan.

Three to four minutes before they’re done, pull the pan from the oven and toss the vegetables with butter and honey (or maple syrup), and place back in the

Carving Prime Rib

1. Using a carving knife, cut a thin slice off one side of the rib roast to create an even base. Place roast on a cutting platter, cut side down.

2. Steady the roast by pressing the carving fork firmly against the topmost bone.

Using smooth, even strokes, and utilizing the length of the blade, make a horizontal cut toward the bone to make a thick slice.

3. While continuing to hold the roast steady with the fork, make a smooth, downward cut as close to the bone as possible to separate the slice from the rest of the roast.

4. Once you have your slice, trim the fat cap from the top and trim the bottom where the meat rests near the bones and tends to be a little tougher.

80 | WilmingtonNCmagazine.com

Carving Chicken

Roasted poultry, fish and meats have been the preferred centerpiece of traditional feasts since before the beginning of recorded history.

1. Set chicken on its side with the breast away from you. Place a fork against the thigh to steady chicken and, using a carving knife, cut between the body and the leg to begin to separate the two.

2. Pierce the breast with the fork to steady the chicken, and complete the separation of leg from body by working the knife through the connecting joint.

Set the leg aside on the carving board.

3. Hold the breast down with the fork.

Using the knife, make an incision alongside the wishbone. Make a deep cut along the breastbone to remove breast meat. Halve and set aside on carving board.

4. Separate the drumstick from the thigh by cutting through connecting joint while holding the leg steady with the fork. Turn the chicken over and repeat steps on the other side.

oven to finish. This gives them a deeper caramelized flavor and a beautiful shine when served.

Many are intimidated by the prospect of breaking down a whole bird, be it a chicken or a turkey, too many Thanksgiving horror stories, Kahrs figures. But the reality is that breaking down a chicken, especially a cooked one, is quite easy if you have the right tools. Kahrs recommends a flexible boning knife, but says that a sharp, quality chef’s knife will do the job nicely.

Start with a 3-4 pound chicken (often sold as a “young chicken”) rather than one of the “roasters” you’ll find at most grocery stores (though the roasters are fine).

Chop up sage, rosemary, garlic, carrot, celery and onion, combine with salt and pepper and pack the chicken carcass with as much as you can fit in. You can use butcher’s twine to truss up your chicken, but Kahrs has another method. Make two “buttonholes” in the flap of skin that covers the hole in the carcass, one on either side, then thread the drumsticks through these holes. Oil the skin with vegetable, soy or canola oil, season the outside with salt and pepper, tuck the wings under the body and you’re ready to cook.

Preheat your pan, roasting rack and oven to 375˚. Once you reach the temperature, place the

Recipe Roasted Herbed Chicken Serves 4 This one-dish chicken meal is flavored with lemon peel, garlic, fresh thyme, and butter that’s been infused with herbes de provence, a mix of lavender, rosemary, fennel seed, and savory.

4 tablespoons butter 1 1/2 tablespoons dried herbes de provence 1 tablespoon honey 2 cups white wine 1/2 cup extra-virgin olive oil 1 tablespoon fennel seeds 12 cloves garlic, unpeeled (8 whole, 4 crushed) Kosher salt and coarsely ground pepper, to taste 1 4-lb chicken, wings tucked under body 1 lemon 1 bunch thyme 1 large yellow onion, cut into thick wedges 1. Heat oven to 375°F. Melt butter and herbes de provence in a pot over medium heat. Remove from heat; whisk in honey. Cover; let herb butter steep for 20 minutes. Combine wine, half the oil, fennel, whole garlic, and salt and pepper in a bowl; set mixture aside.

2. Season chicken with salt and pepper.

Peel rind from lemon in strips. Halve lemon; set aside. Put rind into cavity with remaining garlic and thyme.

Tie legs with twine; set chicken on a small roasting rack in a roasting pan. Arrange herb mixture around chicken; scatter with onions. Brush chicken with some herb butter. Roast, basting chicken with herb butter with pan juices, until just tender, about 1 hour.

3. Continue roasting to 165°F, 25-30 minutes. Transfer chicken to a platter; cover loosely with foil. Carve chicken (following steps shown at left), squeeze reserved lemon over top and serve.

September/October 2013 | 81

82 | WilmingtonNCmagazine.com

Carving Vegetables

1. There isn’t much to carving vegetables once they’re cooked, all the knife work goes in up front.

2. Peel the carrots using a Y-peeler and making a single stroke all the way from the head to the tip to remove the peel in as few pieces as possible. This will help keep the shape of the carrot more uniform.

3. Be sure to cut everything into an evenly-sized dice to ensure it cooks at the same rate.

4. Whether you’re using a 1” cube or something smaller, by cutting your vegetables as uniformly as possible, you’re giving them the chance to cook evenly giving you an end product that has the same flavor and the same toothsomeness throughout.

In the Middle Ages, roast beef was considered vulgar because cattle did not have to be hunted. It was not widely accepted until the 17th century. chicken on the rack and put it in the oven. Cook for 1 hour and 15 minutes. Check the temperature by inserting a meat thermometer into the thickest part of the thigh, being careful not to touch the bone. Pull the chicken from the oven at 145-150˚, remove the chicken from the pan and wrap in foil on a carving board. Drape with a dishtowel and allow to rest for at least 20 minutes. The meat will continue to cook another 10˚.

Carve and serve.

For prime rib Kahrs recommends a boneless rib roast of around 6 lbs. “That’s big enough to serve eight to 10 people, unless they’re hungry or you make a mean prime rib,” he said.

Begin by scoring diamonds into the fat side around 1/4 inch deep.

Rub with prime rib seasoning (kosher salt, black and white pepper, garlic and onion powder, and Italian seasoning), being sure to get it deep into the scoring marks you just made. Cover and allow to rest in the refrigerator for 24-48 hours.

Preheat your oven to 200˚ and heat a large sauté pan on the stovetop. While the oven heats, sear the roast, starting fat-side down, until it begins to develop a crust. Once you’ve seared the roast and developed a crust, place the roast in a cold pan and put it in the oven. You’ll cook for 15-20 minutes a pound, so for a 6 lb. roast, 2 hours. Check the temperature periodically and pull

the meat at 115-120˚ for medium rare. When it achieves the desired temperature, pull it, wrap it in foil, place it on a carving board and cover it with a dishtowel and allow it to rest for 45 minutes before carving.

To carve a prime rib, and carve it right, Kahrs recommends using a long carving knife, preferably one with a scalloped edge.

“A long blade lets you get through a sizable prime rib, tenderloin, or any larger piece of roast beef or pork in one or two motions. That means a cleaner cut, one without the lines you’ve seen before that come from using one of two things: a knife that’s Recipe Roasted carrots and zucchini Serves 4 If you haven’t ever had roasted veggies, you are missing out! Roasting is my favorite way to prepare vegetables.

These roasted carrots and zucchini are so good. The roasting really brings out and intensifies the flavor.

1 pound carrots, peeled and cut into wedges or baby carrots 1 pound zucchini, cut into wedges 2 tablespoons oil 1/2 teaspoon salt, or to taste 1/4 teaspoon pepper, or to taste 1. P lace cut vegetables on a large cookie sheet and drizzle with oil.

2. M ix the vegetables and oil to coat the vegetables. Spread them out on the cookies sheet so they aren’t touching and sprinkle with salt and pepper.

3. Bake at 425° for 20 minutes, stirring half way though.

September/October 2013 | 83

Carving whole fish

Roasting involves a tricky balancing act of caramelizing the outside of the meat while preserving its inner juiciness.

Recipe Roasted whole red snapper

Serves 4 Cooking a fish whole keeps the flesh especially moist and flavorful—not to mention the excitement an entire fish provides at serving time. And it couldn’t be easier.

1 3 1/2-pound whole red snapper, cleaned and scaled 8 tablespoons olive oil 2 cloves garlic, minced 1 teaspoon salt 1 tablespoon plus 2 teaspoons lemon juice 2 large sprigs rosemary 2 tablespoons wine vinegar 1/2 teaspoon Dijon mustard 1/4 teaspoon fresh-ground black pepper 1/3 cup chopped flat-leaf parsley 1. Heat the oven to 450°F. Rinse the fish and dry the surface and cavity thoroughly with paper towels. Put the fish on a baking sheet and cut shallow incisions about 1 inch apart in each side. Rub the fish all over with 1 tablespoon of the oil. Sprinkle both sides with the garlic, 1/2 teaspoon of the salt, and 2 teaspoons lemon juice.

Put the rosemary in the fish cavity.

Roast the fish until just done, about 25 minutes.

2. In a small glass or stainless-steel bowl, whisk together 1 tablespoon lemon juice, wine vinegar, mustard, remaining 1/2 teaspoon salt, and the pepper. Add remaining 7 tablespoons oil slowly, whisking.

Whisk in the parsley. erve the fish on a platter. Run a 3. S knife between the flesh and the bones and lift off the fillet with the skin attached. Turn the fish over and repeat. Pass the parsley vinaigrette.

84 | WilmingtonNCmagazine.com

not sharp enough for the job, or one that’s too small,” said Kahrs.

For a whole fish, “fresh fish is the most important ingredient and the biggest key to success with a roasted fish,” said Kahrs.

“To get a fresh fish, first go to one of the fishmongers we have here and ask them what’s fresh.

Look at the gills, they should be bright; the eyes should be clear and moist; the f lesh should be firm, not spongy.”

Begin by cutting out the gills (or have the fishmonger do it), and make slits down the body every 2 inches. These cuts should be deep, almost to the bone. Brush a mixture of oil, salt and pepper to the outside and inside the cavity.

Into the cavity, add thin slices of lemon, onion, garlic and thyme.

Preheat your oven to 475˚. Line a cold roasting pan with parchment paper and place the fish on the paper-lined pan. When the oven’s ready, cook for 15-20 minutes for a 2-3 pound fish. Once cooked, let it rest for 5 minutes or so before serving. W

Feeling hungry? All pictured dishes were made by and are available at Port City Chop House. 1981 Eastwood Rd., 910-256-4955, chophousesofnc.com.

1. To carve a whole fish, you’ll need a different tool: a spoon, two of them, actually. Place the fish on a cutting platter with the belly toward you. Slide your spoon along the backbone from head to tail, “cutting” through the delicate meat and separating it from the spine and ribs.

2. Then work your spoon under the filet, allowing the rib bones to guide your spoon and begin to ease the meat off the bone. Use your second spoon to help separate and lift the filet from the carcass.

3. Once you have the top filet away, run your spoon along the ribs “like a xylophone,” this helps separate the meat and ribs on the bottom filet.

4. Once you’ve done that , gripping the fish’s tail, gently lift the backbone up and away from the bottom half of the fish.

The bottom filet should remain on your parchment paper needing only to be served.

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.

Sweet Potato Banana Muffins

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,

86 | WilmingtonNCmagazine.com

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 Kitchen 1125 Military Cutoff Rd., 256-9133. Home cooking like you have never tasted before. Farm raised and fire roasted fare in a casual and elegant setting. Lunch Mon-Fri, Dinner nightly.

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.

dine on sushi and Chinese/Asian fare.

Lunch and dinner daily.

Asian

Bars

Bento Box 1121 Military Cutoff Rd., 509-0774. Asian street food, with a culmination of Japanese, Korean, Vietnamese and Thai dishes. Sushi bar.

Lunch Mon-Fri, Dinner Mon-Sat.

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.

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

Copper Penny 109 Chestnut St., 7621373. 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.

We Didn’t Invent THE

Spoon We just made them

COOL

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

Tamashii

www.sushiandspoons.com

910.228.5576 4039 Masonboro Loop Rd. #1A

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

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

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.

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.

Manna 123 Princess St., 763-5252. A favorite among the film industry stars, serving American cuisine with European flare. Dinner Tue-Sun.

Our Crepes & More 3810 Oleander Dr., 395-0077. Family owned French Creperie. Authentic homemade cuisine.

Breakfast, brunch, and desserts, Tue-Sun.

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.

Wilmington’s Premier Sports Bar & Facility

• VOLLEYBALL • • CORNHOLE • • BOCCE BALL • • DODGEBALL • • SAND SOCCER • • WORLD TAVERN POKER • • TRIVIA WITH RJ • • LIVE MUSIC •

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.

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.

French 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.

July / August 2013

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

Italian

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.

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Weekly Tournaments

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.

Port Land Grill 1908 Eastwood Rd., 256-6056. Progressive American regional cuisine served in a casual yet elegant coastal setting. Dinner Tue-Sat.

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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.

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

st Voted Be ar Martini B 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

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

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

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.

ORDER NOW FOR YOUR PICNIC OR BARBEQUE! 910-256-3130

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

Lunch Mon-Fri, dinner nightly.

EdibleArrangements.com

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.

Landfall Center • 1319 Military Cutoff Road Wilmington, NC 28405 DELICIOUS FRUIT DESIGN

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Containers may vary. Arrangements available in a variety of sizes. 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. ®

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

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

910-399-4292 29 S. Front Street • Wilmington, NC FortunateGlassWineBar.com

605 Castle Street • 910.202.4749 • WilmingtonWineShop.com

• small plates • global cheese • cured meats • desserts

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.

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

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

50 Wines by the Glass 350 Wines by the Bottle 30 Craft Beers

Nicola’s 5704 Oleander Dr., 798-2205.

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

Dinner Tue-Sun.

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.

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.

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

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.

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

FRESH LOCAL AUTHENTIC

Serving local sourced seafood using sustainable fishing practices.

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.

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

92 | WilmingtonNCmagazine.com

Passports Not Required Learn new watersports or spend your days in the spa. Frenchman’s Reef & Morning Star Marriott Beach Resort in the U.S. Virgin Islands offers high energy activities, luxurious pampering and everything in between.

By Robert Sweeney

S

cuba diving is my guilty pleasure. I know which dives are favorites with other enthusiasts, and I have my to-do list for future trips. As a result, when my family got the opportunity to take a seven-day trip to the U.S. Virgin Islands, I was all over it.

My wife was interested in some quality pool time, shopping and snorkeling with turtles. My two teens wanted to explore the beaches and try their hand at new watersports. And I just wanted to dive.

And so we packed our bags and headed for the airport.

The plane touched down in Charlotte Amalie after less than four hours in the air and one stop in Atlanta. We’d decided to rent a car. Driving on the left side of the road was no big deal, and it gave us the freedom to see and do more things. We grabbed the luggage and were at the Marriott Frenchman’s Reef & Morning Star Marriott Beach Resort, where the adventure began. Along the way, we could tell that there was much to discover in St. Thomas despite its size (32 square miles). That would come later.

First, accommodations at the resort are nothing short of spectacular, especially after its $48 million dollar renovation in 2011.

You may not need a passport to travel here, but the atmosphere is distinctly Caribbean – it’s another world. Apparently, love birds find it appealing. There are more than 200 weddings held here each year.

Even the rooms feel exotic, although amenities are top-drawer and we lacked for nothing during our week in paradise.

It All Begins with Water

First, the family checked out the infinity pools, fitness center and beach front. My wife scheduled an afternoon at the Luxury Lazule Sea Spa. (Guests can reserve a private spa pool for $25/day.) The teens set off down the beach, and I spoke with the concierge about a dive. We all agreed to meet later.

I went diving near the Cow and Calf rocks with the Aqua Action Dive Center out of Secret Harbour. My son took a Discover The renovation of Frenchman’s Reef & Morning Star Marriott Resort has made it a showplace and wedding destination. The lobby (left) and Aqua Terra Grill have a welcoming vibe.

September/October 2013 | 93

94 | WilmingtonNCmagazine.com

PHOTOS COURTESY FRENCHMAN’S REEF

Scuba class, where he learned to dive and had personal supervision to keep him from descending more than the maximum depth of 40ft. My wife and daughter snorkeled.

Later, we compared notes over lunch at the Sunset Grill in Secret Harbour. The attractive restaurant puts a creative spin on island classics. Fish sandwiches, burgers, chicken salad, plus lots of local favorites, sourced locally whenever possible.

The next day, we had a breakfast that would be replicated for the entire trip – a huge buffet at Aqua Terra at the resort that featured scrambled eggs, made-to-order omelets and all kinds of fresh fruits and breads. There was no reason to go elsewhere.

Afterward I went diving. On weekends, weather permitting, special trips are made to French Cap Cay, a deep rock pinnacle in exceedingly clear water with enormous ledges that support super-sized queen angelfish, plus some sea creatures like lobsters and nurse sharks. It was amazing.

My son went with me and had a personal dive master who made sure he stayed at the 40-foot maximum. The ladies went snorkeling again. It really is beautiful, clear water for viewing.

We had lunch at the Fat Turtle, in downtown Charlotte Amalie. It had great views and good burgers and fish sandwiches.

The place is hopping at night, but still busy during the day. It was rated #2 of the island restaurants on Trip Advisor.

Late in the afternoon, we drove to Mountain Top for a scenic view of Magen’s Bay. The banana daiquiris are justifiably world famous! The local Botanical Gardens offered a nice change of pace and are worth a visit.

We returned to the Aqua Terra at Frenchman’s Reef for dinner. The fish is fresh and the food worth staying at the resort for.

The next morning we decided to tour the resort. It gave us a great feel for all of the amenities they offer (and there are lots of them).

The teens spent the afternoon enjoying Stand Up Paddleboarding through the resort’s Adventure Center. It’s a growing sport in this area as well as back home, and everyone who tried it loved the view standing up and the full body workout.

Together, we went zip lining with Tree Limin Extreme. Situated high in the forest

of St. Peter Mountain, you catch breathtaking views of Magen’s Bay, the British Virgin Islands and beyond. The operators are certified and very safety-conscious.

For dinner, we branched out at Coco Joe’s. It was Caribbean Buffet Night which meant lobster, shrimp, fish, prime rib, great vegetables and more. A Caribbean-style band entertained us and dancers kept the energy high. The beach views went on forever and the whole family loved it.

Still more watersports the next day, as we all went snorkeling with turtles through the Adventure Center. The tour goes out to

Turtle Cove off Buck Island and turtles, large and small, old and young, swim up to you. This was great fun, but designed more for novices than experienced divers.

That evening, we were ready for night kayaking, a new and very popular adventure at Frenchman’s Reef. A guide gave us our instructions and put us in a clear-bottomed kayak (think glass-bottomed boat in the Florida Keys). As the sun went down, we turned on the LED lights which ringed the bottom of our boats. We could see what was gliding below us and the effect was amazing, with all the boats and lights, and

the shoreline in the distance. It was a very satisfying adventure for all and I would highly recommend it.

The next day there was time for one more dive, and so we went diving at Grass Cay and Congo Cay with Coki Beach Dive Center (my wife and daughter snorkeled). This was a great, personalized dive with only 4-6 people on the boat (on this day, it was just my family of four and the dive master). We saw three-foot lobsters, a very large octopus and a school of baby squid – all in all, a remarkable adventure.

Playing Tourists

For lunch, we decided to explore Charlotte Amalie, the capital of the U.S. Virgin Islands and a duty-free Mecca for shoppers. Beforetrip research told us that the best buys on St. Thomas included jewelry, alcohol, china, crystal, perfumes, art, clothing, watches and cameras. There are literally hundreds of shops, some housed in older historic buildings. One thing we didn’t do was research on the going price for cameras and gold before we left home. It was difficult to determine the truly great bargains and I will definitely do my homework before returning.

Lunch was at Molly Malone’s, another favorite with locals and visitors. Our last two dinners were equally memorable: A Room with a View, at Bluebeard’s Castle offered an excellent fine-dining (opposite) The Sunset Grill offers outdoor dining with one spectacular view; Evening kayaking adds an exotic feel to a popular sport. (right) The pool is a calming oasis. (below left) Rooms are comfortable, yet elegant. (below right) End your evenings at the Rum Bar and toast your good fortune.

experience overlooking the harbor. Filet mignon, lobster, shrimp scampi – it was all good.

The last night was a bit more low-key. The Caribbean Saloon gave us excellent views of the Fourth of July fireworks on St. John, and homemade pizza – just right to begin to wind down. This was a perfect way to combine a wonderful family vacation with diving – what could be better?

Some History

St. Thomas is contained in only 32 square miles, but it feels like much more. Magen’s Beach and Sapphire Beach are frequently touted as among the best of the 40 beaches on the island. Watersports are king, with swimming, sailing, diving, snorkeling, fishing, parasailing, kayaking, and stand up paddleboarding. But there’s history, starting with the name, which was given by Christopher Columbus in honor of Ursula, martyred by the Huns for refusing to marry a pagan prince. Old sugar plantations have largely disappeared and the tumultuous slave trade was discontinued in 1848 after the practice was prohibited. What remains are the vestiges of a colonial way of life. In 1917, the islands were purchased from Denmark for $25 million in gold. Today, the gold comes in the form of tourists seeking a Caribbean vacation without completely leaving the U.S. behind.

Enjoy the island’s world-renowned golf course, and energetic nightlife. Climb the famous 99 Steps of Charlotte Amalie for an incomparable view of the Caribbean. Visit the second-oldest synagogue in the Western Hemisphere, Fort Christian or French Impressionist painter Camille Pissarro’s childhood home. W

For more information: www.frenchmansreefmarriott.com www.visitusvi.com For a list of the island’s beaches: www.vinow.com/stthomas/beaches_stt

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PHOTO CECE BOYKIN

Fall Harvest

The season’s bounty offers prime selection for carving pumpkins or making pumpkin pie.

96 | WilmingtonNCmagazine.com

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910.798.LEGS 1.855.4VEINCARE scarlessveincare.com

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