Impressions Magazine Spring 2010 by Key Marketing & Media, LLC

around town

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publisher / creative director kathryn lee v-p / sales & marketing director john lee special events photographer scott davis still life photography stilllifepix.com special thanks are extended to ecu university marketing and publications ecu news bureau greenville museum of art emerge gallery & art center michael crane / ecu fine arts & communication robin rager, phd / optimum health management pitt community college / pittcc.edu rocking horse ranch visitnc.com beaufort historical society beaufortwineandfood.com beth byrd & patti trujillo downtown washington on the waterfront visitwashingtonnc.com historic edenton cupola house.org susan moffat-thomas / swiss bear organization mumfest.com james ryals / uhs of eastern carolina ron allison, md / ecu physicians radiation oncology accuray.com kirsten schneider / eastern dermatology & pathology debi crotts / ecu physicians ecu health sciences news & information physicians east, pa quadrangle endoscopy center ara content visitncwine.com justin hyde, wine consultant piratefestnc.com jerry tolley, ecu ‘65 & ‘66 ecu athletic media relations john lamonica / ironwood golf & cc momastore.org shopplasticland.com aplusrstore.com lodgemfg.com fredflare.com Impressions magazine is published twice a year by Impressions Group, LLC. Covers, contents, articles and ads are copyright protected and may not be reproduced without the consent of the publisher. Publisher assumes no liability or responsibility for errors or omissions.

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arts & entertainment

DiCaprio discussed the inspiration for his pieces. “My work mostly references natural forms, like plant and animal biology and how those forms are adapted and communicated culturally,” he says. Creating organic shapes from African blackwood, DiCaprio installs hundreds of silver wires. “The effect can resemble hair. It’s an organic look that I can make personal.” Gore, who serves as an assistant professor and metals/jewelry area coordinator at Western Michigan University, presented information about a body of work developed as a result of a summer she spent in Florence, Italy. Gore recontextualized ordinary spaces in Florence, then created a wearable reference to the original site.

a little adornment ecu students, alumnae present at SOFA A little adornment went a long way when metals professor Linda Darty wore one of her student’s brooches at a Society of North American Goldsmiths meeting last February.

“Those pieces went to SOFA New York in May, then got connected with SOFA Chicago and the International Design Fair,” DiCaprio says.

Darty wore a wood and silver piece created by graduate student Dan DiCaprio. Charon Kransen (of Charon Kransen Arts) happened to be exhibiting.

The two SOFA fairs—Sculptural Objects and Functional Art—along with the design fair, are the three largest, most prestigious events of their kind in North America.

Kransen asked to meet DiCaprio, then ordered five new works from him.

SOFA Chicago is the most signicant, with works presented by 100 galleries and dealers from 16 nations. Last year over 35,000 people attended the event, purchasing works for museums and exclusive collections. “Prior to Linda Darty wearing my brooch, I was focused on teaching,” DiCaprio said. “Now, I’ll pursue being a studio jeweler on graduation.” DiCaprio joined alumnae Caroline Gore (MFA ’01) and Sharon Massey (MFA ’06) to present an emerging artists lecture at SOFA Chicago on November 7. The artists were selected independently, without the organizers having knowledge of their institutional affliation, and were the only emerging artists selected to speak at the event.

When first exhibited, Gore showcased an adorned environmental photograph, such as 24k gold foil embossed on street pavers in Italy, beside a wearable brooch crafted from silver and gold, referencing and reflecting the environmental art and image.

Massey is presently a visiting instructor at Purdue University. Her work, which has appeared in books such as 1000 Rings and The Art of Enameling, defines preciousness through sentimentality, intimacy and emotion. Massey pays homage to gold-smithing traditions through technique and format, while challenging conventional materials and their value. Her works presented at SOFA Chicago were made with iron wire and cotton muslin. Top left: Sharon Massey’s “New Collar”, bottom left: Dan DiCaprio’s wood and silver wire ring “Orifice 2” and above: Caroline Gore’s reconceptualization of an Italian street in gold and silver.

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arts & entertainment

an emerging idea... emerge gallery and art center Emerge Gallery and Art Center is a nonprofit arts organization dedicated to educate, inspire, and make the arts accessible to the entire community within Greenville and Pitt County, East Carolina University, and the eastern North Carolina region. Emerge is currently the Provisional Pitt County Arts Council. Emerge is located in a facility with over 8000 square feet, at 404 South Evans Street in Uptown Greenville. There are three main gallery spaces, including two that rotate monthly with new exhibitions. There are also three smaller gallery spaces around for community and student exhibitions to be shown. Emerge has a full art center including a pottery facility with 13 potter’s wheels, a metalsmithing studio, photography classroom, and two general

classrooms. Emerge offers weekly adult and children’s classes, workshops, and special events, plus a children’s summer program. Emerge’s newest addition is a Painted Pottery Studio. All bisqueware is created by local artists and proceeds support Emerge Education and Outreach Program. The Friday Night Live Series offers an event every Friday including the performing arts, film, literary, and visual arts events. Part of Emerge’s mission is to make the arts accessible to the entire community. For every five paid programs, one is completely free and targeted towards at-risk or underprivileged youth. Emerge does this through after school music and art programs in the Pitt County Public Schools, artist in residency programs, and our

Youth Arts Initiative program that includes scholarships and our Youth Public Arts Project working with the Juvenile Justice Department and School Counselors. Emerge has provided consultant services for civic art projects for the City of Greenville and plans to continue to offer advice and gain public input to encourage that civic art remain an important, necessary component for streetscapes, new construction, and an added feature to Pitt County, businesses, and organizations. Emerge’s Youth Public Arts Project makes benches, murals, and other public art that will be displayed around Pitt County. Emerge is currently the Provisional Pitt County Arts Council and disperses Grassroots Grants from the NC Arts Council to county arts organizations offering quality arts and multicultural arts programming. For further information call 252.551.6947, email to info@emergegallery.com or visit their web site emergegallery.com.

Since 1991

Steamed & Raw Oysters (we shuck ‘em), Shrimp & Crab Legs, Specialty Seafood Entrees plus Grill Items— Steaks, Chicken, Sandwiches, Burgers & More Monday - Saturday 5pm-until Live Music Fridays & Saturdays at 8pm Nightly Specials & Catering, too! 206 Main Street in Winterville 252.355.4220 wimpiescajun.com See our menu on page 59 12

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arts & entertainment

definitive jazz pianist of his generation pianist, songwriter cyrus chestnut to be guest artist at billy taylor jazz festival This spring’s Billy Taylor Jazz Festival takes place on Friday, April 22nd and Saturday, April 23rd. The guest artist will be pianist, songwriter Cyrus Chestnut. Chestnut’s reputation as one of the definitive jazz pianists of his generation is firmly established. His new album,Cyrus Plays Elvis, is conceptually audacious and solidly in the pocket: a pure jazz exploration of songs made famous by Elvis Presley. From the first note, their shared influences of blues and gospel link these two very different artists at the bedrock level.

Cyrus’ treatments of these classic tunes run the full range of jazz moods: playful, virtuosic, lyrical and always deeply soulful. Born in 1963, Chestnut started his career playing piano at the Mount Calvary Star Baptist Church at age six in his hometown of Baltimore. By age nine, he was studying classical music at the Peabody Preparatory Institute in Baltimore. In 1981, Cyrus began jazz education in Boston at the Berklee College of Music, and in 1985, he earned a degree in jazz composition and arranging. At Berklee, Chestnut received the Eubie Blake Fellowship, the Oscar Peterson, Quincy Jones, and Count Basie awards for exceptional performance standards. After Berklee, he began honing his craft as a sideman with some legendary, leading musicians, including: Jon Hendricks, Michael Carvin, Donald Harrison, Terence Blanchard, Wynton, Branford and Delfeayo Marsalis, Freddie Hubbard, Chick Corea, Jimmy Heath, James Moody, Joe Williams, Isaac Hayes, Kathleen Battle, Betty Carter, and Dizzy Gillespie, just to name a few. His association with Betty Carter, which began in 1991 significantly affected his out-

look and approach to music, confirming his already iconoclastic instincts. Carter advised him to ‘take chances’ and ‘play things I’ve never heard,’ Chestnut said. Meanwhile, he was also growing as a leader, recording and playing around the world. There’s a Brighter Day Coming was his first self-released album, followed by The Nutman Speaks (1992), The Nutman Speaks Again (1992), and Another Direction (1993). They received the Gold Disk award from Japan’s leading jazz publication, Swing Journal. In 1993, he signed with Atlantic Records, releasing the acclaimed Revelation (1994), followed by The Dark Before The Dawn (1995), Earth Stories (1996), Blessed Quietness (1996) and Cyrus Chestnut (featuring Anita Baker, James Carter, Joe Lovano, Ron Carter, Billy Higgins, and Lewis Nash, 1998). In 2000, Cyrus paid tribute to his favorite cartoonist, Charles Schulz and first jazz influence, Vince Guaraldi in his interpretation of the classic Charlie Brown Christmas, which celebrated Schulz’s 50th year of writing the saga of Charlie Brown. Vanessa Williams, Brian McKnight, The Manhattan Transfer and the Boys Choir of

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arts & entertainment

Harlem also participated on the record. In 2001, he released Soul Food, featuring bassist Christian McBride, drummer Lewis Nash, and guest soloists including James Carter, Stefon Harris, Wycliffe Gordon, and Marcus Printup. This acclaimed record was included in Down Beat’s list of the best records of 2001 and ascended to the “Top 10” on the Jazz charts. In 2005, he recorded “You Are My Sunshine” on the Warner Jazz label. This record was and still is a hit with jazz and gospel lovers alike. It featured Neal Smith on drums and Michael Hawkins on bass. In 2006, Chestnut made his Telarc debut with the release of Genuine Chestnut, a balanced mix of original material with some well-known pop melodies from the past several decades. All are driven by his eclectic yet unmistakable jazz sensibility. In addition to his regular backup (Michael Hawkins and Neal Smith), guitarist Russell Malone and percussionist Steve Kroon join in, as well. The synergy between the regular

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trio lineup and the guests was a natural fit, says Chestnut. “When you have that caliber of musicianship in the studio, getting comfortable is not a difficult task,” he says. “I encouraged everyone to just be themselves.” Cyrus was featured on film as a Count Basie-inspired character in the Altman film, Kansas City. His leadership and prowess as a soloist has also led him to be a first call for the piano chair in many big bands: including the Dizzy Gillespie Alumni All Star Big Band, the Lincoln Center Jazz Orchestra, and the Carnegie Hall Jazz Orchestra. He has recorded with these and many other including Bette Midler, Freddy Cole, and others to numerous to name. Chestnut continually tours with his trio, playing live at jazz festivals around the world, as well as clubs and concert halls. With his hectic schedule, Cyrus has also found the time to get into jazz education, doing seminars worldwide and, on occasion, at Middlebury College in Vermont in winter. Joined by bassist Dezron Douglass

and drummer Neal Smith, he continually uses the trio format to extend, elaborate, and refine the basic conception of the jazz rhythm section. In his own words, “This country and this art form are founded on the basic principles of freedom, whereby a person is able to think, say, or play what he or she chooses. Throughout the years as I look at history, all of my predecessors, regardless of what the environment was, shared freely their thoughts and feelings in a swinging, musical way on the bandstand. They swung hard and made the listeners feel better leaving than when they arrived. This is the tradition I intend to preserve.” The future is bright with great possibilities for Cyrus. Expect to hear a unique and unforgettable recording that only can come from someone like Cyrus Chestnut. For tickets to the Jazz Festival, contact the ECU Central Ticket Office at 1-800-ECUARTS (1-800-328-2787) or visit ecuarts.com.

business

the what wave? Article written by James B. Tharin, CFA, First Vice President - Investment Officer with Tharin Investment Consulting Group of Wells Fargo Advisors in Rocky Mount, NC at 252-984-5856 or at www.TharinICG.com.

As we enter the tenth year of this secular (long term) bear market, I’m surprised by the number of research reports and articles that I read predicting that a stock market recovery is right around the corner. Maybe it is but I just don’t see the evidence sup-

porting that conclusion. And yes, March 31, 2010 will mark the ten year anniversary from the date when the technology boom turned to bust. Since that time, the general equity markets have been down then up, then down and

up again. Several major financial institutions have disappeared and the global economy has nearly collapsed. As of January 31, 2010, the ten year annualized return on the S&P 500 has been a dismal— 0.80%*. I expect this trend to continue for many years to come. In this article I will briefly attempt to explain the rationale for my opinion and how investors can potentially profit or at least protect their hard earned capital until the next long-term bull market for U.S. stocks starts. Most of the case for a bull market in U.S. stocks centers around the prospects for an economic recovery. If you have read this far in the article, you are probably aware of what economists refer to as the business cycle. The typical business cycle in western capitalistic style economies consists of a repeating pattern of economic expansion, peak and contraction. If the contraction is severe enough (typically 2 consecutive quarters of negative GDP growth), then it is referred to as a recession. The business cycle is a short term cycle that typically lasts five to eight years. What has escaped public attention is that there is a widely accepted theory that a much longer economic cycle exists which encompasses many business cycles. This longer term cycle of economic expansion and contraction is often referred to as the Kondratieff Wave or The Long Wave Theory. The Kondratieff Wave tends to last 50 to 75 years. The theory says that economic growth is driven by the growth of credit available to both the public and private sectors of the economy. The cycle ends in a severe recession or depression when there is no more credit available to fuel the economic growth that keeps the cycle moving forward. The result is the mass liquidation of assets to pay off debt which results in lower stock and real estate prices and eventually leads to defaults and foreclosures. It is my contention that the economy has entered into the contraction phase of this longer term cycle. There are mountains of

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business

evidence that suggest that this deleveraging process has not yet ended. In particular, I would point to the mountain of adjustable rate mortgages that need to be refinanced in 2012. Then there are the problems with the solvency of many European nations — most notably Greece. I don’t think I need to provide more examples in order to make the point that things aren’t great. However there are strategies that I think can provide the potential for positive returns in this environment. Those strategies include high quality dividend paying stocks, commodities and gold, market neutral equity strategies and select areas of the fixed income markets like TIPs. Additionally the stock markets of many emerging market countries are in bull markets. So there may be opportunities to profit. Keep in mind that nothing lasts forever. This too shall pass. But, until the clouds break, remember the words of John Maynard Keynes when he said, “The markets can stay down longer than you can remain solvent.” *Source: Wells Fargo Advisors Wells Fargo Advisors did not assist in the preparation of this report, and its accuracy and completeness are not guaranteed. The opinions expressed in this report are those of the author and are not necessarily those of Wells Fargo Advisors or its affiliates. The material has been prepared or is distributed solely for information purposes and is not a solicitation or an offer to buy any security or instrument or to participate in any trading strategy. Additional information is available upon request. Technical analysis is only one form of analysis. Investors should also consider the merits of fundamental and quantitative analysis when making investment decisions. Technical analysis is based on the study of historical price movements and past trend patterns. There is no assurance that these movements or trends can or will be duplicated in the future. The S&P 500 (a registered trademark of the McGraw Hill Companies) is an unmanaged, index of common stock representing 500 industrial, utility, transportation and financial companies of the US markets (mostly NYSE issues). Buying gold, silver, platinum or palladium allows for a source of diversification for those sophisticated persons who wish to add precious metals to their portfolios and who are prepared to assume the risks inherent in the bullion market. Any bullion or coin purchase represents a transaction in a non-income-producing commodity and is highly speculative. Therefore, precious metals should not represent a significant portion of an individual’s portfolio. Past performance cannot guarantee future results. Wells Fargo Advisors, LLC, Member SIPC, is a registered broker-dealer and a separate nonbank affiliate of Wells Fargo & Company. CAR 0210-3910. Investment and insurance products: NOT FDIC-Insured, NO Bank Guarantee, MAY Lose Value

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community

enc annual events be sure to mark your calendar january MLK Jr. March, Elizabeth City 252.335.3686 North Carolina Jr. Sorosis Antique Show Wilmington 910.763.6739 NC Jazz Festival, Wilmington 910.763.8585

february SRAPAS Valentine’s Day Soiree, Greenville 1.800.ECU.ARTS or ecu.edu/ecuarts Bluegrass Festival, Kinston 252.522.5923

St. Patrick’s Day Festival, Emerald Isle 252.354.6350 Unnatural Resources Fair, Greenville 252.355.5345 Greenville Choral Society Gala greenvillechoralsociety@cox.net Horse Show, Williamston 910.693.1769

april 6th Annual Beaufort Wine & Food Weekend beaufortwineandfood.com 252.728.5225

Battle of Moore’s Creek, Currie 910.283.5591 Music in the Streets, Washington 252.946.4975

march

Homes Tour, New Bern 252.638.8558

Greenville Wine & Stein, Greenville 252.321.7671 greenvillewineandstein.com

Farmville Dogwood Festival 252.753.6706

Quilt Extravaganza, Manteo 252.475.1506 Home Show, Morehead City 252.247.3883 St. Patrick’s Day Parade, Elizabeth City 252.338.4104

Azalea Festival, Wilmington 910.794.4650 Shad Festival, Grifton 252.524.4356 PirateFest, Greenville PirateFestNC.com Pirate Golf Classic, Greenville 252.328.4530

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community Calendar courtesy visitnc.com. This is a partial list of the eastern NC events. For more information, visit visitnc.com. To submit events, email information to kathryn@ImpressionsGroupLLC.com.

Shuck Nâ&#x20AC;&#x2122; Pluck Oyster & Chicken Roast Greenville 252.931.2854

Gospel Reunion, Greenville 252.757.0365 Oktoberfest, Manteo 252.473.1157

may

Rodeo, Williamston 252.792.1521

Air Show, Havelock 866.946.4762

Shrimp Feast, Edenton 252.482.4057 www.chowanfair.com

Blackbeard Fest, Morehead City 252.726.5083 Festival on the Neuse, Kinston 800.869.0032 Derby Dash Bash, Greenville 252.752.0153 Strawberry Festival, Vanceboro 252.244.0017 4th Annual Hogfest, Edenton 252.482.4057

Pirate Festival, Nags Head 877.FLY.THIS Collard Festival, Ayden 252.746.2266 Bluegrass Festival Kure Beach 910.763.1711 Taste of Edenton 252-482-7800

Seafood Festival, Engelhard 252.926.9171

october

Ham & Yam Fest, Smithfield 919.934.0887

TwoLives Theatre, Greenville 252.412.6774

june

Seafood Festival, Morehead City 252.726.6273

The Lost Colony, Manteo 800.488.5012 Neuse River Days, New Bern 252.637.7972

US Open King Mackerel Tournament Southport 800.457.6964

Sunday in the Park, Greenville 252.329.4567

March of Dimes Chefs Auction, Greenville 252.412.1966 kbond3@suddenlink.net

Big Rock, Morehead City 919.247.3575

New Bern MumFest 252.638.5781

Music & Water Festival, Edenton 800.775.0111 Peanut Festival, Edenton 800.775.0111 www.edentonmusicandwaterfestival.com 18th Annual Scuppernong RiverFest, Columbia 252.796.2781 visittyrrellcounty.com Bass Fishing Tourney, Edenton 252.482.5343 Beach Blast, Carolina Beach 910.458.8434

Smoke on the Water, Washington 252.975.1001

Manteo Dare Day, Manteo 252.475.5629

Oakwood School Eagle Classic, Greenville 252.931.0760 www.theoakwoodschool.org

july Kite Festival, Nags Head 877.359.8447

november

Bastille Day, Beaufort 252.504.2939

Pamlico-Tar River Oyster Roast, Washington 252.946.7211

Pirates on the Pungo, Belhaven 252.943.3770

Holiday Flotilla, Wrightsville 910.256.2120

Blues Festival, Wilmington 910.350.8822

Greenville Museum of Art Fine Arts Ball 252.717.8388 loriandy25@hotmail.com

Bay Challenge, Edenton visitedenton.com

august African American Festival, Wilmington 910.762.5502 Carolina Outdoor Games, Kill Devil Hills 877.359.8447 King Mackerel Tournament, Sneads Ferry 910.329.4446

Bass Fishing Tourney, Edenton 252.482.5343 Soul Food Celebration, Columbia 252.796.0723 Jumble Sale, Beaufort 252.728.5225

december Dash for Cash, Greenville 252.531.4241 Decoy Festival, Harkerâ&#x20AC;&#x2122;s Island 252.728.3755

Watermelon Festival, Winterville 252.756.1068 Festival of Trees, Greenville 252.328.4494 Festival of Trees, New Bern 252.663.8247 Michelob Cup Regatta, New Bern 800.797.5759 Kwanzaa, Robersonville 252.795.4848 Horse Show, Williamston 252.792.5802

Horse-Drawn Trolley, Goldsboro 919.735-4959

Wildlife Expo, New Bern 252.638.8101

Rotary Rockfish Rodeo, Manteo 252.473.6644

september

Christmas by the Sea, Southport 910.457-6964

MS Bike Tour, New Bern 800.344.4867

Christmas Tour, Edenton 252.482.7800

Cup Regatta & Show, Oriental 252.249.0901

Christmas Walk, Beaufort 252.728.5225

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community

human-equine interaction the rocking horse ranch therapeutic riding program The horses at Rocking Horse Ranch Therapeutic Riding Program can help people with disabilities enhance their quality of life. The program provides the facility, horses, and professional staff to promote a positive human-equine interaction that can improve physical, cognitive or social skills. Rocking Horse Ranch (RHR) was founded in 1991 to provide equine assisted activities and therapy to children and adults with physical, cognitive, and psychological disabilities in eastern NC. In the fall of 2003, the not-for-profit program moved to Blue Banks Farm, which it now operates as a dedicated therapeutic riding facility.

2905 East 5th Street in Greenville Reservations Recommended 252.754.1977 Chef Jonathan Schatz Dinner Monday-Saturday 5-9pm

With this move, RHR was able to expand to full time operation, offering lessons Monday through Friday, daytime and evening hours throughout the year. Although RHR is located in Pitt County, 40% of students come from 13 surrounding counties. In 2009, 124 students participated in weekly lessons. Instructors develop a lesson plan for each student based on his or her functional skills. Since over 90% of lessons are private one-on-one sessions, instruction can be tailored to each studentâ&#x20AC;&#x2122;s individual needs and goals, and each student can progress at his or her own pace. Disabilities common to their riders include: cerebral palsy, spina bifida, autism, ADHD, hearing or visual impairments, head or spinal cord injuries, stroke, and multiple sclerosis. The many benefits that students receive from therapeutic riding stem from the three dimensional movement of the horse as it walks. Over time, riders can improve their strength, posture, and coordination in response to this movement. An improvement in physical skills can mean better mobility and functional skills in everyday life. Other rider goals can include improved communication, attention span, cognition, and socialization as students learn to work cooperatively as part of a team. Volunteers

play a key role in the success of the lesson program. In 2009, 120 high school, college, and community members donated over 2,500 hours assisting RHR students. Because students pay only a minimal fee, RHR depends on corporate support and the generosity of individual donors to raise the funds needed to stay in operation. As part of these efforts, RHR hosts one of the areas notable annual events as its major fund raiser. The 7th Annual Derby Dash Bash will be held on Saturday, May 1, 2010 at the Greenville Convention Center, concurrent with the running of the Kentucky Derby. Attendees will enjoy appetizers, drinks, dinner, dessert, live entertainment, games, and live and silent auctions along with the viewing of the Kentucky Derby. A new event, the Derby Week Golf Tournament, will be held on Thursday, April 29, 2010 at Brook Valley Country Club. It is hoped that proceeds from both the Derby Week Golf Tournament and the Derby Dash Bash will cover at least 35% of program operating expenses. If youâ&#x20AC;&#x2122;re interested in supporting the mission of RHR as a corporate or individual sponsor at the Derby Dash Bash or Derby Week Golf Tournament, or would like more information about the program, visit the website, www.rhrnc.com, or call the barn office at 252-752-0153. Information on becoming a rider or volunteer is also available on the website or from barn staff. impressions magazine

community

making impressions from the boy’s & girls club auction to the chef’s auction and fine arts ball! Pitt County Boy’s and Girl’s Club Auction - Saturday, October 3, 2009

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community

March of Dimes Chefâ&#x20AC;&#x2122;s Auction - Saturday, October 14, 2009

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community

Greenville Museum of Arts Fine Arts Ball - Friday, November 20, 2009

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Meridian Park Setting the Highest Standard in Apartment Home Living

Just Minutes from the Hospital & ECU/Brody School of Medicine

1 & 2 BR Apts. • Furnished Corporate Leasing Clubhouse • Pool • Tennis Courts • Dog Run Putting Green • Fitness Center • Cathedral Ceilings Ceiling Fans • Walk-in Closets • 24-Hr Maintenance Energy Efficient Heating & Air • On-site Mgmt. 24-Hour Maintenance • W/D Hookups & Rentals Wireless Internet Available • Balconies or Patios* Fireplaces* • Monitored Alarms* • Outside Storage* (* available in some apartments)

2707 Meridian Drive, Greenville, NC 252 -321-1948 • meridianpark.net Open M-F 8:30-5:30 & Sat 12-5:00

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day trips & getaways The sixth Annual Beaufort Wind and Food Weekend, taking place April 21-25, has something for everyone this year with seminars, luncheons, winemaker dinners, a Grand Gala and Auction and much more.

make plans to visit beaufort historical site celebrates its 50th anniversary in 2010 There’s no better time to visit Beaufort and the treasured Beaufort Historic Site, than in 2010 to celebrate the 50th Anniversary of the Historic Site. A day or weekend trip to this popular coastal attraction allows visitors of all ages to explore and experience Beaufort’s 300 years of history and heritage first hand. Located in the 100 block of Turner Street within Beaufort’s charming National Registered Historic District, the site’s costumed docents lead guests through eleven historic homes and public buildings ranging from circa 1732 to circa 1859. The Beaufort Historic Site is open yearround to visitors with a variety of scheduled guided tours. Monday through Saturday, docents in period dress guide tour-goers through the authentically restored buildings of the Beaufort Historic 28

Site. Tours take place at 10am, 11:30am, 1pm and 3pm. Majestic centuries-old live oaks protectively shade the Old Buying Ground, named to the National Register of Historic Places in 1974. Take a walk through this historic cemetery to discover touch-ing and time-honored stories, with over 200 gravestones pre-dating the Civil War.

walk, tour the Beaufort Historic District from atop the Beaufort Historic Association’s signature 1968 red English double-decker bus. Onboard narrators recall the lively legends and tall tales of Beaufort, including notes on Blackbeard the Pirate. The vintage red bus holds 74 passengers. Tours run April through October, Monday, Wednesday, Friday and Saturday at 11am and 1:30pm.

Guided tours of the Old Burying Ground are offered June through September on Tuesday, Wednesday and Thursday at 2:30pm, or by special reservation throughout the year for groups of ten or more. Self-guided tour brochures are available year-round at the Beaufort Historical Association’s Safrit Historical Center located at 130 Turner Street.

The Beaufort Historical Association offers a bounty of special events during the year.

For those who prefer to ride rather than

Noted travel writer Doc Lawrence says of

Wine and food lovers are sure to enjoy the Sixth Annual Beaufort Wine and Food Weekend, April 21 – 25. This event features various tastings, gala events, wine dinners, seminars, a grand Vin de Mer outdoor tasting village, and much more.

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day trips & getaways

the Beaufort Wine and Food Weekend, “This growing event is coming on strong, attracting gourmets from throughout the country. You really have to scratch your head to think of any other festival that has such a spectacular backdrop of natural beauty, history and admirable lifestyle.” Top-notch celebrity chefs featured at the 2010 event include: Ed Brantley from NBC’s hit show “The Biggest Loser”; Michael Chuong from An Cuisine in Cary, NC; Scott Crawford from Heron’s at the Umstead Hotel and Spa in Cary, NC; Vivian Howard from Chef and the Farmer in Kinston, NC; Scott Howell from Nana’s Restaurant in Durham, NC; Jason Smith from 18 Seaboard in Raleigh, NC; Billy Strynkowski from Cooking Light Magazine in New York City, and James Welch from Crippen’s Restaurant in Blowing Rock, NC. The Beaufort Historical Association celebrates summer with the oldest and largest of its events, the Beaufort Old Homes and Gardens Tour and Antiques Article continued on next page. Stroll through beautiful historic homes and lush gardens during the 50th Annual Beaufort Old Homes & Gardens Tour June 25-26.

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day trips & getaways

Article continued from previous page. A few of the beautiful historic waterfront homes located in Beaufort, North Carolina.

Show and Sale. Held the last full weekend in June, 2010 marks the 50th year of this annual event. This year’s tour features some of Beaufort’s most beautiful and charming homes, in addition to truly breathtaking gardens. Held in the Crystal Coast Civic Center in Morehead City, the Antiques Show and Sale features over 40 booths filled with the finest antiques, jewelry, furniture and more. The newest addition to the BHA’s event schedule is a spectacular summer party celebrating “Cruisin’ Through 50 Years with the BHA.” Mark your calendars for July 10th as the Beaufort Historic Site celebrates the best of the BHA. For the BHA fall and winter 2010 events, such as the gala Fall Fundraising Party and the Community Thanksgiving Feast, visit beauforthistoricsite.org or call the BHA at 252-728-5225.

PROGRESSIVE AMERICAN CUISINE

One Location ~ Two Outstanding Restaurants 105 South 7th Street, Morehead City ~ 252.240.110 5 www.chefs105.com April - October 11:30 am until (closed wednesdays)

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day trips & getaways

mark your calendar 30th annual mumfest blooms Oct. 9-10 Mark your calendar and plan to attend the 30th annual MUMFEST, Oct. 9-10th. Recognized as one of the finest award-winning family festivals in the state, MUMFEST is a combination of fun and entertainment attracting more than 80,000 festival-goers to New Bern’s restored downtown and waterfront. For three years in a row, the Southeast Tourism Society named MUMFEST one of October’s top 20 events featuring a vast array of attractions and family fun. This year features returning favorites King BMX Stunt Show featuring daily shows of high energy ramp and flatland riding, the Flippenout Extreme Trampo-

line Show with world class athletes performing extreme trampoline maneuvers and Rick Hubbard, King of Kazoo, is back with his interactive musical show. Other festival favorites: a diversity of entertainment with live bands, roving street performers, dancers and choral groups. KIDSTUFF and Lil’Kidstuff, rides, magicians, clowns, a model train show, K-9 and retriever exhibits, face painting, games and other activities. Savor festival foods and shop the festival and its many artists, craftsmen, commercial and nonprofit exhibitors. Visit our website at www.mumfest.com for additional information.

Greenville Marine &SportCenter Sales & Service • Parts & Accessories • We Do It All!

Est. 1972 • Service Staff with More Than 30 Years Combined Experience • 2500 Sq. Ft.Tackle Shop!

3600 NE Greenville Blvd. • 252.758.5938 • www.greenvillemarine.com BAYRIDER & SEA KING BY KENCRAFT • G3 CAPE HORN • MAY-CRAFT • TIDEWATER spring / summer 10

education James Chandler, associate professor of hospitality management, and several student volunteers at the 2009 Greenville Wine and Food Festival.

a state-of-the-art culinary experience ecu’s new culinary center benefits hospitality management & nutrition programs The East Carolina University Golden Corral Culinary Center was dedicated in February of 2009. The center is the product of a partnership between Golden Corral and East Carolina University. Golden Corral presented the hospitality management program with a $200,000 gift, which acted a catalyst for the new facility. The center will enhance educational offerings in the food and beverage area and prepare students for careers in the hospitality industry. The center’s focus is the management of the culinary experience, blending the business of hospitality with the creativity and knowledge of food and its preparation and presentation. “In tough economic times like these, it’s great to celebrate this partnership between industry and education that is going to provide new leaders in our industry,” said Robert O’Halloran, chair of ECU’s Department of Hospitality Management. The center contains commercial grade appliances such as gas ranges and hooded vents. The room is setup for basic lecturing or for food preparation demo. The center is also utilized for guest chef demonstrations and other various activities and events. It will also enhance the educational offerings of the nutrition and dietetics program. Golden Corral, founded by ECU graduate James Maynard, has been a long partner of the hospitality management program. ECU graduate, Irwin Roberts, a vice president with Golden Corral, led efforts to secure donations and discounts for high quality 32

equipment in the Culinary Center. Vendors such as American Food Service Company, The Delfield Company, Dormont Manufacturing, Cannon Marketing, Wildwood Marketing, Winston Industries, AC Furniture, Captive Air, Garland Range Company, Hobart Corporation, InterMetro Industries, New Age Industries, Newell Rubbermaid, International Storage Systems, and Security New Age all participated in the equipment selection and procurement process. Maynard commented that Golden Corral, a hospitality industry leader, was proud to contribute to the new facility. “I’m expecting to see many new leaders come out of this hospitality program,” he said. The kitchen laboratory has eight cooking stations with professional-quality convection ovens and gas ranges. At the dedication, they were put to good use by chefs from Golden Corral, Sysco, ARAMARK, Biltmore Estates and the Hilton Greenville who prepared hors d’oeuvres and sweets. The facility is a big upgrade from the previous lab, which had 1970s era equipment, said Will Forsythe, chair of the Department of Nutrition and Dietetics. The center will enhance the learning experience for students and provide new opportunities for the community, he said. The center will host cooking classes for adults and children. Demonstrations will be captured on video and broadcast online. ECU’s FoodMaster program, which seeks to teach kids about math and science through food, will also use the facility.

“We’re going to be able to use this laboratory for so many programs that will benefit our students and ECU. I’m excited to see the things that become possible with this laboratory,” Forsythe said. In the fall of 2009, the facility received another generous donation. Wolfgang Puck Worldwide (WPW) Inc. donated nearly 300 pieces of its professional-grade cookware. James Chandler, associate professor of hospitality management, worked closely with WPW to facilitate the gift. “We are more than grateful to Wolfgang Puck Worldwide for the generous donation,” Chandler said. “WPW has been an advocate of higher education for hospitality industry professional business managers, and this gift is further evidence of that.” ECU’s Department of Hospitality Management program was established in 1987. It’s now the largest hospitality department of its kind in the state and one of the largest in the southeastern United States. Recent expansion of the hotel, restaurant, and tourism industries has produced vast management opportunities for qualified individuals. Employment reports indicate that the number of jobs in the field will continue to increase. With experience, the potential for advancement to middle and upper management positions is excellent. ECU’s Department of Hospitality Management provides that experience. Many of department’s alumni have gone on to work for firms such as Sheraton, w w w. i m p r e s s i o n s - m a g a z i n e . c o m

education

ARAMARK, Marriott, Hyatt, Hilton, as well as and numerous restaurants and country clubs. Many alumni have also gone on to become independent entrepreneurs.

professional settings through internships, and gain culinary and management skills in the various basic and advanced food laboratories, field trips and more.

The Hospitality Management program offers students a minor, an undergraduate degree with three distinct concentrations, and an MBA with the Hospitality Management Option in only five years.

Currently the department is affiliated with three discipline specific student organizations: Hospitality Management Association, National Society of Minorities in Hospitality and Pirate Planners. Other organizations are also available for students.

The undergraduate degree offers three concentrations for students to choose from: food and beverage management, lodging management and convention and special events management. The concentrations are also offered online. The department prides itself in offering lasting experiences for students. This helps individuals prepare for the â&#x20AC;&#x153;real worldâ&#x20AC;? work environment while providing students an enjoyable college experience. Students have opportunities to participate in many student organizations, work in

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These organizations provide an environment for social networking, interacting with industry professionals, attendance of conferences and conventions, and events. One recent event put on by National Society of Minorities in Hospitality was the ECU Iron Chef, where faculty and students competed in a judged cooking competition. Another major element of the programs are the food labs. Depending on the program, students may take up to two basic

foods lab and two advanced food production and service management labs. Basic food labs take place in the ECU Golden Corral Culinary Center. Advanced labs are more involved with the students creating a menu and managing food preparation and service to customers in the Darden/Red Lobster dining room. This facility consists of a full commercial kitchen and a newly renovated dining area for customer seating. Customers include ECU faculty, staff, students and local citizens. Through private funding and endowments the department offers undergraduate scholarships. The awards vary and are dependent upon fund availability. For more information contact the department via email hmgt@ecu.edu, phone 252737-1603 or web www.ecu.edu/che/hmgt. Article complied from: www.ecu.edu/che/hmgt and press releases from ECU College of Human Ecology and ECU News and Information.

fashion & trends

gentleman’s corner adding some sartorial splendor to your step and some style to your stride Article by Todd Howell, Wardrobe Consultant, Coffman's Menswear

Dressing well has never taken such a high level of importance as it does today. Not only does it represent one’s own understanding of the impression it expresses to others, but also how much one truly cares and takes pride in one’s self. There are so many changes in the economic environment that we cannot control. When it comes to being taken seriously by others, maybe one of the first things to do is reevaluate your wardrobe to position yourself as a major player in the professional landscape of today. Here are some keys of importance and great ways to bring some sartorial splendor to your step and some style to your stride. 1. Invest in at least one, but preferably two to three nice quality suits. Not only will they last longer this way, but they will also remain fresher looking, as will you. Look for a suit made of two-ply fabric and worsted wool. It’ll breathe easier in warmer, humid conditions and won’t require as much attention to pressing due to the resilient cloth. 34

For spring and summer, the direction clothing has taken is a little slimmer silhouette and slightly shorter jacket, as well as an emphasis on trousers that are trimmer and more flattering with a return to flat fronts.

fact it was the favorite of the dapper one himself, Edward the VIII, the Duke of Windsor, due to its lighter construction without any shoulder pads or chest pieces. Plus, there was no lining on the inside of the garment. But, beware— Slide on one of these stylishly comfortable jackets, and you’ll be hooked.

Peter Millar and Jack Victor offer several models, as well many selections are available in the made-to-measure programs of Samuelsohn, Corneliani and Hart Schaffner and Marx.

These jackets come in a variety of patterns and colors, as well as many great fabrications from silk, linen, cotton to tropical weight wools. Crittenden as well as Kroon, Faconnable and Robert Talbott have their own handsome variations, which will keep you stylishly cool when the mercury rises.

Most especially, always focus on being properly fitted and learn about the little details, such as the proper amount of shirt cuff that should fall beneath your jacket sleeve, the right amount of break on your trouser length and most certainly the addtion of a pocket square to the breast pocket of your jacket.

3. Dressing well, appearance and proper grooming all go hand-in-hand. Without all of these components, the end result

2. Casual Fridays were never, have never, and will never be in vogue for the gentleman who appreciates how they look in the workplace, or for that matter, anywhere. My good friend and longtime menswear industry icon, Crit Rawlings, has best addressed this dilemma with his line of French-faced clothing. This line is the answer to achieve a relaxed attitude without a nod to your style. However, this is not a revelation to the industry, in w w w. i m p r e s s i o n s - m a g a z i n e . c o m

fashion & trends

isnâ&#x20AC;&#x2122;t going to provide you with a balanced and professional image in the competitive business arena of today. Many may not realize that a man has to shave as many as 20,000 times in his lifetime. And, with that said, proper skin care and attention to grooming is as important as anything else in the maintenance of a healthy and well kept appearance. The Art of Shaving, all natural, 100% pure essential oils, shaving concept focuses on products that are aromatherapy- based and blended for a variety of skin types, thus eliminating those nagging, aggravating problems of ingrown hair and razor burn. These frustrations are most often associated with the products which contain a combination of alcohol and synthetic

agents that dry out the skin. Not only does The Art of Shaving specialize in their line of grooming products, they also offer a line of shaving brushes and state-of-the-art razors to complement. Once introduced to this grooming experience, many find that the ritual of shaving becomes not simply a necessity but a welcomed pleasure in maintaining a healthier complexion. These are just a few suggestions that you may find useful in your future endeavors to try to improve your image and to change the way in which others perceive you. No matter when or where, how you dress speaks volumes about who you are. And no... that untucked shirt you left hanging out of your jeans does not look as cool as you think it does on Fridays, or for that matter, any day.

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fashion & trends

lime green & turquoise blue spring color trends for the home cafe retro espressione machine Retro styling and high performance with a stand-out countertop presence in thermo-painted bright green. Adaptable for use with ground espresso or pods, the Café Retro Espressione combines 18 bars of pressure, precise temperature for brewing and frothing, removable water tank with visible fill line, pull-out knock box and cup warmer. Sturdy pull-down lever provides quality steaming and frothing.

crateandbarrel.com

menu a/s rubber vase Design orientated and child friendly! You don't see that often. The unique design of this vase lets you can fold the edge up for a bouquet or down for a flower. By Henriette Melchiorsen

dreamicons.com

all that jazz bath rug Tufted Style Made of Cotton Bright Lime Green Solid Pattern Rectangular 21”x34” Gentle Cycle Wash

brio blue & green A brisk attitude in clean, coupe-shaped stoneware contrasts matte white exteriors with glossy blue or green interiors to brighten everyday dining. Dishwasher-, microwave- and warm oven-safe

target.com

crateandbarrel.com

decorative drawer knobs in blue and green dot Colorful drawer pulls for sprucing up your furniture. Will compliment any decor, family room or teen room. Also great for kitchen and bath. Hand-painted with professional quality acrylic paints. Several layers of a non-toxic gloss varnish will be applied to your drawer knobs for many years of protection and a beautiful gloss finish. These items are custom made in the USA.

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stock pots

rubber screw bottle stoppers

These will look great in any trendy kitchen! Reston Lloyd Calypso Basics Set of 3 Stock Pots with Glass Lids in Bright Lime Green.

walmart.com

Tell someone to put a cork in it, or go screw...um...with these adorable silicone screw shaped bottle stoppers.They come in a set of 3 fun colors - Tangerine, Turquoise, and Lime. Makes a great gift! 1.5" x 1.25" each. Silicone Rubber.

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Best Western Suites of Greenville —We’re Here To Serve All Your Needs.

For a memorable stay with the personal touch, reserve your suite at the Best Western Suites of Greenville. Our awardwinning hotel offers much more than traditional hotels. We’re all-suites, all interior rooms and all non-smoking. Our hotel features fine amenities, including: complimentary breakfast with Belgium waffles and Seattle’s Best® coffee, whirlpool suites, wi-fi, valet laundry, fitness center, plus in-room refrigerators, microwaves, hair dryers, coffee makers and more.

Call Dawn Boyd-Cribari, our general manager, to book your stay today!

Best Western Suites of Greenville 2310 NE Greenville Blvd., Greenville, NC www.bestwesternsuitesgreenville.com 252.752.2378 (BEST) • 800.723.0344 (Reservations)

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healthcare

bringing help to venous reflux patients ecu vein clinic offers new minimally-invasive vnus closure procedure Roughly 25 million individuals living in the United States suffer from superficial venous reflux disease, a condition which causes leg pain, swelling and varicose veins. Traditionally, these individuals would have to undergo painful vein-strip-

ping surgery to help relieve their distress. However, now thanks to the advances in medicine, a new procedure is available that is minimally-invasive and much more comfortable for the patient. The VNUS® Closure® Procedure, an alternative treat-

Standing on your feet all day? Suffering with vein and leg pain?

ment option to traditional vein stripping surgery, brings state-of-the-art technology to an age-old disease. Legs are made up of a network of veins. Healthy leg veins contain valves that open and close to assist the return of blood back to the heart. Venous reflux disease develops when the valves that keep blood flowing out of the legs and back to the heart become damaged or diseased. This can cause blood to pool in your legs and lead to symptoms such as pain, swelling, swollen limbs, leg heaviness and fatigue, skin changes and skin ulcers, and varicose veins.

Then, the minimally-invasive VNUS® Closure® procedure may be perfect for you. It’s a more comfortable option to painful vein stripping surgery, minimizing pain, scarring, swelling and bruising.

Approximately 25 million people in the United States suffer from superficial venous reflux disease, a condition that causes leg pain, swelling and varicose veins. Traditionally, venous reflux patients had to undergo painful vein stripping surgery. Now, the minimally-invasive VNUS® Closure® procedure is available. For information or appointments, call 252-744-2393.

ECU Physicians Vein Clinic Moye Medical Center 521 Moye Boulevard Greenville, NC 27834 252-744-2393 800-722-3281 www.ecu.edu/veinclinic

Spider veins, medically known as telangiectases are dilated capillary veins less than 2mm in diameter. They are small blue to red appearing blood vessels that lie close to the surface of the skin and occur either in lines or web-like patterns. They are usually visible on the legs but sometimes are visible around the nose and lips and are commonly called as “broken veins.” While they can ache, burn or itch now and then, but they are usually not symptomatic. Spider veins are not harmful and are simply unsightly. Varicose veins are ropy appearing blue vessels under the skin, usually 1/2 inch or larger in diameter. They are most often branches from the saphenous trunk veins, and have enlarged due to the excess pressure in the saphenous system. Varicose veins are unsightly and often painful. A clotted varicose vein causes the classic phlebitis, hot and red and painful skin at the site of the clot. Beside visible symptoms, physical symptoms are tiredness, restless legs at night, heaviness in the leg, pain, aching, itching, throbbing and swelling, burning or a cramping sensation.

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healthcare

The Closure procedure is performed on an outpatient basis. Using ultrasound, the physician will position the Closure catheter into the diseased vein, through a small opening in the skin. The tiny catheter delivers radiofrequency energy to the vein wall. As the radiofrequency energy is delivered, and the catheter is withdrawn, the vein wall is heated, causing the collagen in the wall to shrink and the vein to close. Once the diseased vein is closed, blood is rerouted to other healthy veins. Following the procedure, a simple bandage is placed over the insertion site, and additional compression may be provided to aid healing. Your doctor may encourage you to walk, and to refrain from extended standing and strenuous activities for a period of time. Patients who undergo the Closure procedure typically resume normal activities within a day. Highlights of the Closure procedure: • Relief of symptoms • Resume normal activity within a day • Outpatient procedure • Local or general anesthesia • Good cosmetic outcome with minimal to no scarring, bruising or swelling In addition to the Closure procedure, the

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Vein Clinic also offers ambulatory phlebectomy (surgical removal of surface veins) and sclerotherapy (cosmetic medical procedure to treat varicose and spider veins.)

744-2393 or visit www.ecu.edu/veinclinic. ECU Physicians Vein Clinic is located in the ECU Physicians Moye Medical Building at 521-C Moye Boulevard in Greenville.

For more information, contact the ECU Physicians Vein Clinic by phone at 252-

Learn About the Essure® Procedure: The Easy Decision for Permanent Birth Control If your family is complete and you’re looking for a permanent solution for birth control, the Essure procedure was created for you. The Essure procedure offers women a safe, easy and effective method for permanent birth control. • • • • • • •

99.80% effective (based on 4 years of clinical data) Covered by most health insurance plans No cutting into the body Quick recovery Can be performed in our office with minimal anesthesia High patient satisfaction Hormone free

Call Dr. Knuckles at Women’s Health Center of Greenville today at 252.830.1035 to learn more about the Essure procedure and to schedule your consultation.

Tia, an Essure® Woman. Read more at www.essure.com.

Women’s Health Center of Greenville Gwendolyn Knuckles, MD, FACOG Mattie Collie, RN, FNP-C Sharon Mallette, FNP • Sandra Parks, FNP, BC 2317-A Executive Park Circle Greenville, NC 27834 252.830.1035

Permanent Birth Control

healthcare

where hope lives greenville’s american cancer society mcconnell-raab hope lodge Facing cancer is hard. Having to travel out of town for treatment can make it even harder. Yet the American Cancer Society has a place where cancer patients and their families can find help and hope when home is far away — an American Cancer

Society (ACS) Hope Lodge. Greenville’s ACS McConnell-Raab Hope Lodge offers cancer patients and their families a free, temporary place to stay when their best hope for effective treatment may

be in another city. Not having to worry about where to stay or how to pay for lodging allows Hope Lodge guests to focus on the most important thing: getting well.

“We live over 100 miles away and there was no way we could have afforded my treatments, plus hotel, gas and food expenses. My wife and I made it through this battle because Hope Lodge and the American Cancer Society were there for me.” — A cancer survivor

The ACS McConnell-Raab Hope Lodge offers much more than just free lodging. It provides a nurturing, home-like environment where patients and caregivers can retreat to private rooms or connect with others who are going through many of the same experiences. Fighting cancer is hard; finding help shouldn’t be. Getting emotional and social support from other survivors can be as important as getting the proper medical care. At the Greenville location, patients live with other people going through similar experiences and are supported by caring staff and volunteers. The nurturing, comfortable environment at Hope Lodge allows patients to focus on what’s most important—fighting cancer. Twenty guest suites are available at the ACS McConnell-Raab Hope Lodge. Each suite offers a living room, bedrooms, and private baths to patients undergoing extended periods of outpatient treatment at area cancer treatment centers. The lodge serves cancer patients and caregivers each year on a first-come, first-served basis. The ACS McConnell-Raab Hope Lodge 42

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healthcare

Accommodations and eligibility requirements may vary by location. For more information, to tour the Greenville Hope Lodge or to make a donation, please contact Tom Craigens at 252695-6143 or via email at

tom.craigens@cancer.org. The American Cancer Society Mc-Connell-Raab Hope Lodge is located at 930-A Wellness Drive in Greenville. To find other Hope Lodges in the U.S. or to learn more about a specific facility, visit www.cancer.org or call the American Cancer Society (toll free any time, day or night) at 1-800-ACS-2345.

The Greenville American Cancer Society McConnell-Raab Hope Lodge.

has many open, airy, public spaces for people to gather, share and support one another. These spaces are also used for dinners, entertainment and games. There are library areas, a computer room with connections to the internet 24/7, a game room, a Place of Reflection with a backlit stained glass feature and a two-story fireplace surrounded by a circular stairway to the second floor. Quiet rooms are tucked away at the end of each of the three upstairs corridors and they are great for a personal conversation, meditation or just to curl up with a good book. Outside there is a balcony overlook, porticos, terraces, screened-in porch, walking path and gazebo. Four state-of-the-art kitchens with all appliances and tools supplied are a chef ’s delight. Even those people who don’t care to cook have commented that it is a joy to prepare a meal in our kitchen. Gas grills are also available just outside the door for those that would rather cook and enjoy the outside. Every Hope Lodge also offers a variety of resources and information about cancer and how best to fight the disease. There is access to the American Cancer Society’s 24-hour toll-free call center and web site, as well as a comprehensive on-site library designed to help patients and caregivers make informed decisions. Simply put, the Hope Lodge is a place created to ease the burden of cancer treatment — a place where we give hope a home. Currently, there are 29 locations are open in the U.S. spring / summer 10

healthcare

At PCMH, patients and families come first

PCMH, every patient room includes a family area equipped with a pullout bed, television, lighting and separate phone line.

The story of 21st-century American medicine is largely one of innovation. We constantly read about new technologies, new procedures and new medications that are revolutionizing health care.

Patients also see our renewed commitment in the time they spend with PCMH nurses. In modern health care, nurses are often so busy with tasks —documentation requirements, managing admissions and discharges, hunting for and gathering supplies and equipment— that they have little time to be at the bedside “caring” for patients. In fact, recent studies show that nurses spend only 30 - 40% of their time actually helping patients.

While Pitt County Memorial Hospital (PCMH) is at the forefront of those breakthroughs, the biggest changes patients are experiencing lately at PCMH aren’t the products of lab experiments. They’re the results of a reinvigorated commitment to making patients and their families the center of our work. Over the last two years, PCMH has been a leader in the growing national movement toward patient- and family-centered care. You can see our commitment everywhere. At the East Carolina Heart Institute at

In the hospital itself, we recognize that patients don’t consider their family members visitors. Through this recognition, we’ve developed flexible guidelines that, based on patient preference, encourage the presence and involvement of family members.

That’s not nearly enough. At PCMH and across University Health Systems of Eastern Carolina (UHS), we’ve taken steps to put nurses back at the bedside. In the medicine division at Pitt Memorial, nurses check on patients hourly. At the end of shifts, departing nurses meet their replacements at the bedside, ensuring transparency

and accuracy as a new nurse takes responsibility for a patient. Staff across the medicine division are feeling energized about these new approaches to patient care. “Patients know we will be right there,” said Stephanie Laudenslager, a nurse at Pitt County Memorial Hospital. As bedside time increases, patients also reap the benefits. One PCMH manager reported a massive drop in patient complaints since the launch of bedside shift reporting and hourly rounding. In a letter to another UHS hospital, a former patient reported he didn’t use his nurse call button during his entire stay. We’re also engaging and empowering patients and their families in new ways. Last year, Pitt County Memorial created a patient and family advisory council. The council is composed of former PCMH patients and their family members. They advise hospital officials on a range of issues, from construction of new facilities to simple changes that would make PCMH more welcoming to families. “These efforts are a part of a larger cultural shift of partnering with patients and not simply “doing to” and “for” patients,” said Amy Jones, administrator of the UHS Office of Patient and Family Experience. “We want patients and family members to be engaged as partners on their health care team.” Article provided by Pitt County Memorial Hospital / University Health Systems of Eastern Carolina.

At left: Nurses at Pitt County Memorial Hospital check on a patient during a shift change report. As part of efforts to offer more patient- and familycentered care, several PCMH units implemented bedside shift reports last year.

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home & garden

10 reasons to do it now

y f

home remodeling Want to spice up the conversation at the next house party? Bring up your latest home renovation project. Despite a downturned economy, people are still doing it. They’re renovating and spending on home improvement at an above average clip. An article from Calculated Risk concludes that home improvement investments are exceeding those in single-family home sales.

1. Money is cheap. After years of overzealous lending to high-risk borrowers, banks have closed the proverbial barn door and tightened up their standards. But for anyone with three thing; a good credit rating, at least 20% equity left in his

or her home, and proof of income, lenders are as eager as ever to extend credit. 2. Contractors are taking small jobs. A few years ago, contractors could afford to article continued on next page

For better or for worse, here at the ol’ EcoNest, we are chronic (sometimes cranky) remodelers. Why go through all the hassle? First, moving is not desired. Second, if we don’t keep up with all the improvements, we’d have to tear the house down and start all over again. For us, it’s all about problems that tip our comfort balance. We are DIYers; most home improvement and decorating projects my husband and I tackle ourselves. Many look to contractors and home improvement loans for answers to their problems. Either way, we keep our fingers crossed in hopes that our grandiose plans won’t end up in a money pit. Our current bathroom remodel is a great example of balancing a problem. We were noticing more and more mold building up on the walls. To eradicate the mold, we started by replacing the fan. Then put up mold-resistant, eco-friendly American Clay. We found an energy-efficient toilet at Green Demolitions. A hemp shower curtain naturally mildew and bacteria resistant and a $9.00 IKEA mirror were bought. We’re just about to take our first mold-free shower without breaking the bank. Maybe we started with our heads in the clouds thinking we could do a simple remodel, but clouds and pits have silver linings. As with our other remodels, I’m convinced the lining isn’t silver, it’s green. So, why remodel now? This Old House’s Josh Garskof, gives us some insight with these 10 reasons to remodel: spring / summer 10

home & garden

article continued from previous page

choose only big-budget projects. Now they need smaller jobs to keep their crews busy. 3. You can get it done fast. “Two or three years ago, when you called a contractor, it could be six months before he or she even returned your call,” says Bernard Markstein, the director of forecasting and analysis for the National Association of Homebuilders. “Today, all you have to do

is think about a project you want to do, and three contractors will call you.”

Depot’s Home Services, the company’s installation services unit.

4. Materials prices have fallen. With fall off in demand, materials are readily available, and many have come down in price.

6. Many bad apples are gone. When the home-improvement business went gangbusters, anyone with a pickup truck and a metal clipboard could call themselves a contractor. They didn’t need experience, skill, or good working relationships with subcontractors to find business. Times are tougher, and it’s the marginal guys who have gone under. Of course, you still need to do your due diligence and check references, so you don’t wind up being a failing contractor’s unfortunate last client. Also, be wary of new-home builders trying to drum up renovation business; they may not have experience with older houses or working directly with homeowners.

5. You can cut a deal on labor costs. To fill their calendars, some contractors have begun discounting services. “We’re offering a number of 10 and 15% off programs,” says Brian Hutto, a vice president of Home

7. You can enjoy the results. Given the state of real estate, you’re probably not going to be selling for a few years. And that means you can enjoy the improvements you make. 8. You won’t take a big tax hit. Just as a home improvement won’t drastically increase the sales price of your house, it won’t drive up your property taxes, either. 9. You can slash your energy bills. Had you done a project a few years ago, you might not have thought about energy efficiency. But heating and electricity costs have doubled over the last two years, says Paul Scheckel, of Vermont Energy Investment Corp. That means the additional cost of choosing a high-efficiency furnace which might have taken 10 years of lower utility bills to recoup, could now be recovered in 5. You’ll probably be in the house long enough to earn that back. “Plus, energy efficiency will make your house more comfortable,” Scheckel says, “and it will reduce your carbon footprint.” 10. When the market picks up, you’ll be ready. If and when you do put your house on the market, shoppers will appreciate the upgrades you’ve made. Article by Ronnie Citron-Fink, teacher and writer. Her writings can be found in four books including Family Fun Home and Some Delights of the Hudson Valley. 48

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home & garden

improving your mind the importance of the outdoor living room According to the National Council for Interior Design, Interior Design is defined as “a multi-faceted profession in which creative and technical solutions are applied within a structure to achieve a built interior environment. These solutions are functional, enhance the quality of life and culture of the occupants and are aesthetically attractive. Designs are created in response to and coordinated with the building shell and acknowledge the physical location and social context of the project.” (www.ncidq.org) Before delving into advice about new designs for spring and summer, let us consider the differences between interior decoration and design, as this will set the stage for my advice. Decoration refers to the superficial elements of an environment—the adornment and embellishment; do not confuse decoration with design. Well conceived and executed interior design positively affects the function of the interior environment in a way that fundamentally influences the inhabitant’s

state-of-mind. So, a poorly designed interior environment with aesthetically pleasing decorations will still lack comfort and functionality. This sums up my approach as an Interior Designer, not a decorator. Along the line of interior design, do not stop at the word “interior”. I say with conviction that interior design has a responsibility to include the exterior rooms of a dwelling, just as much as the interior. Throughout the ages, human patterns have been interconnected with nature. As spring arrives and summer fast approaches, we are compelled to move outdoors. It is this time of year that we plan for reading in a sunny spot on the porch, sprucing up the potted plants on the terrace, and entertaining in the outdoor kitchen. This is evidence enough that the outdoor environment is an integral component of the human experience. In “A Pattern Language”, a book on the study of design by Christopher Alexander, he and his team of researchers report that, in order to have positive energies within a dwelling, its exterior environment must be considered. Alexander and his team state, “A building is most often thought of as something which turns inward—towards its rooms. People do not often think of a building as something which must also be oriented toward the outside.” A building should not be thought of as a shell cut off from the outside; there must be a blurred dividing line between the

interior and the exterior. A home should have integrated porches, patios, terraces, and porticos. For the flow from the interior to the exterior to be uninhibited, the interior and exterior gathering spaces should be adjacent. One of the reasons for this is the natural flow between the interior and exterior when the respective gathering spaces are side by side. Another helpful aspect is that the walls of the building shell provide the perfect backdrop for a dweller to “lean” against resulting in a feeling of shelter. Alexander points out that these gathering spaces should be on the south side of the building with a sunny spot. The south side gets continuous sun from sunrise to sunset that is not overwhelming but instead luminous. It is where the sun can touch and energize the outdoor room. It is common knowledge in this study that the north side of the dwelling is the w w w. i m p r e s s i o n s - m a g a z i n e . c o m

home & garden

“coldest” and gloomiest. The east side of the building shell gets the pleasing morning light, but often results in a shadowy space as noon comes and goes. Then, the west side is where the intense and feverish afternoon sunlight lands. It is often too intense and direct for pleasant living spaces. It would seem logical to assume that a well maintained yard or garden would be a sufficient location and solution to the outdoor space. Yet, Alexander and his researchers have argued to the contrary. According to “A Pattern Language”: “A garden is the place for lying in the grass, swinging, croquet, growing flowers, throwing a ball for the dog. But there is another way of being outdoors: and its needs are not met by the garden at all.” In order for an outdoor room or exterior living room to contribute to a well-rounded dwelling, it must be a continuation of the interior environment. The garden unintentionally ends up being a disconnected component. It takes effort to get out to the garden making it too much of a hassle to be an extension of the house. A porch or patio that is adjacent to an interior gathering space becomes a natural extension of the dwelling making for a fulfilled inhabitant. We need to sit in the sun,

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hear and see nature, and breathe fresh air. Be inspired to establish an exterior room at your home. Embark on the design of your outdoor living room, and you will have a new love affair with your house. To start, establish which side of your house is the south side. If there is no immediate entrance/exit from your interior dwelling to this side of your house, determine how to link an entrance through a walkway with a form of enclosure. Construct a covered trellis that leads to the south side. Make it visually interesting— allow ivy to meander up the trellis or create a water element that lures you along the path to the south side location. If you can sit with your back to the building shell, your line of sight will then be outward. Allow for privacy so that it becomes a protected continuation of the interior. Acquire furniture that is comfortable and enhances the outdoor experience. If you get comfortable outdoor cushions, you will end up sitting and staying as you enjoy the outdoors, instead of watching the cushions fade as you sit inside. From a decoration standpoint, purple is simply a wonderful color to choose for accents. It does not compete with the natural greens found in nature. It provides pleasant contrast and allows nature’s colors to shine.

Enjoy this beautiful time of year and dream up some ideas that you can create in your outdoor rooms. Remember to plan wisely with your interior/exterior environment, and it will result in healthy living. Article by Jordan Vainright Proctor, allied member of ASID, founder of Signature Jordan Interior Design and the co-owner with Martha Vainright of Coastal Fog— “Interior Wares and Design Elements”. For information visit www.SignatureJordan.com.

may we suggest

spotlight on a chef dai quoc nguyen of greenville’s wasabi 88 In this issue of Impressions, we spotlight Dai Quoc Nguyen of Greenville’s Wasabi 88 Asian Bistro, Sushi and Bar. Wasabi 88 is an intoxicating blend of stunning decor, exotic flavors, and enticing selections to nourish the soul and energize the spirit. From a romantic dinner for two, to private parties, Wasabi 88 can accommodate with attentive service and a variety of Asianthemed menu selections, including numerous sushi choices. Wasabi 88 have a newly remodeled bar and lounge with televisions, as well as private dining rooms. You can even order your food to go! Dai Quoc Nguyen, or as most refer to him, Dai, has been in the food and restaurant industry for the over a decade. He started as a bus boy. Dai’s early training came primarily from his mother. According to Dai, “It’s (preparing food) not as difficult to do, if you truly enjoy it, because you don’t mind learning.” He added, “I may not have the knowledge of the certified chefs, but I do know what tastes good.” Dai decided to open Wasabi 88 in 2007. He enjoyed cooking and entertaining and wanted to share his passion and enjoyment with the people of Greenville. “It’s a great feeling to see people enjoying what we’ve created,” he added.

Wasabi 88 is different from other Asian restaurants in the area. What makes them unique is that they offer a true variety of Asian cuisine. They are not just a Chinese, Japanese, Thai or Vietnamese restaurant but a blend of all of them. Wasabi 88 strives to accommodate every pallate with unique from drinks to pair with food to the variety of incredible cuisine. A typical day for Dai begins early in the morning, creating a new batch of sauce or soup, so all the dishes taste consistent. By getting this task out of the way early, he affords himself more time out of the kitchen to check up on his valued guests. He also spends a great deal of time buying the best ingredients. According to Dai, “It’s easy for me; I used to work for a food distributor. Today, U.S. Foodservice offers me quality products which they stand behind.” He continued, “And, I stand behind my product, as well.” Of course, with even the finest ingredients, things can get “out of whack”. One of the

funniest incidents in the Wasabi 88 kitchen occured when Dai was making a new pot of soup stock. The staff had switched out the salt and sugar containers. “Needless to say, a scoop of salt instead of sugar can have quite an ill effect on the flavor,” Dai winced. “Let’s just say it didn’t really taste right when I went to do a taste test, so I started over from scratch.” If you’ve never visited Wasabi 88, we recommend several things. Good staples are their classic Mongolian beef, spicy chicken and hibachi dishes, but Wasabi’s true gem is their award-winning coffee rubbed filet with ginger reduction. This delicious steak entree takes the traditional American dish and kicks it up with a modern Asian twist. And, be sure to try their incredible sushi. It’s the best in this area. The 88 Roll is their signature sushi— a steak and shrimp creation. It represents Wasabi 88’s goal... to introduce new things and create items people wouldn’t normally think of. At Wasabi 88, they think outside of the box. In the future, Dai would like to open more locations to create a legacy to leave for his children and grandchildren. “Money won’t last forever, but a legacy will. I just want to make my family proud,” he concluded. Wasabi 88 is located at 420 East Arlington Boulevard. For additional information, call 252.493.0510 or visit www.wasabi88.com.

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may we suggest

chilled, yet there are many advocates of slightly warmed sake. Often, it will come down to personal pref-erence or sake style. Alcohol content of sake typically ranges from 13-18%. Sake can be served hot or cold. Hot sake is called atsukan; cold sake is called hiyazake. Many find that winter is the best time to enjoy hot sake. Hiyazake seems to taste sweeter, so people sometimes tend to over drink. Please be aware that sake contains as much alcohol as wine, and sometimes a bit more. Ginjo-shu and namazake are both chilled before drinking. Regular sake, honjozo-shu and shunmai-shu are warmed before drinking. To drink sake, begin by pouring it from the bottle into a ceramic flask called a tokkuri. If you are drinking regular sake, hon-jozo-shu or shunmai-shu, warm the sake by soaking the tokkuri in boiling water in a pan. Pour the sake from the tokkuri into a small cup called the o-choko to drink from. Be sure to smell the sake’s aroma and have a sip before putting your cup back onto the table. Article continued from previous page.

Sake is made from rice, a grain, so by strict definition it would be classified closer to beer than wine. However, it can be made from over 50 different rice varietals, offering a range from subtle to distinct flavor differences, somewhat similar to the variety of grape varietals used to make wine. Sake is not vintaged like wine, it is best when consumed earlier to its release rather than later and only takes about a month to go through the entire fermentation process. The color of sake ranges from clear to a soft gold, and it typically presents its best flavor when served slightly 54

When buying sake for the home, look for sake with recent bottling date. Sake usually lasts for up to a year, if it’s kept properly. Sake is sensitive to sunlight and heat. It’s best to store in the refrigerator or a dark, cool place. Namazake must be stored in the refrigerator. Once a bottle is opened, be sure you keep the bottle in the refrigerator. And, sake appears to be a growing and thriving industry. Premium Japanese sake sales have grown at an annual rate of 20% for the last four years.

but here are some places to start: Hakkaisan, Isojiman, Juyondai, Koro, Ozeki, and Suehiro. So, how can one tell a good sake from a bad one? Well, if you don’t have a chance to taste it, begin by trying to buy one with the words junmai-shu, or honjozo-shu, or ginjo-shu or daiginjo-shu on it. If you do have the chance to taste it, look for balance. Nothing should be cloying or pushy in the flavor profile. A sake can be quite dry or quite sweet and still be in balance. If it is lethargic and/or dull, and cloyingly sweet or gratingly harsh, avoid it. (Unless you like it that way!) How does U.S.-brewed sake stand up to the sake from Japan? Well, the breweries in Japan have a 1000 year head start, not only in terms of brewers and craftsmen, but in terms of special rice that makes great sake. However, there is good sake and bad sake being brewed in the U.S., just as there is in Japan. While in general sake from Japan (assuming it has been cared for properly) is flavorful, alive and character-laden, there’s plenty of very drinkable sake being brewed in the U.S. Plenty! Also, as the cost of raw materials is significantly less in the U.S., sake brewed in the U.S. can present quite a value to the consumer. If you are looking to pair your sake, many foods complement. Matching food and Top left: A tokkuri or Japanese ceramic flask. Below: Sake poured from a tokkuri into an o-choko, a Japanese sake cup, used for drinking. According to Japanese tradition, it is proper to cup your hands as shown will the sake is being poured into the o-choko.

With over 1800 sake breweries established, it can be a daunting task to limit sake suggestions to only a handful of brands, w w w. i m p r e s s i o n s - m a g a z i n e . c o m

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Try it with raw oysters, smoked and cured fish, grilled or broiled fish, fried fish or seafood, paella, mild curries and many other dishes. Sake also works with milder chicken or beef dishes! Like wine, it can be overpowered by spicy or powerfully flavored foods, but it does go well with some wineunfriendly foods, artichokes and asparagus. Many may ask, “Is sake better than other alcoholic beverages for my health?” Beyond the normal pros and cons of alcohol consumption, note that sake is free of sulfites. It’s also light and comparatively free of the hangover-causing agents. Premium sake is also free from additives and preservatives. Above: Japanese sake rice wine barrels, or casks, shown with decorative writing.

sake is just like matching food and wine. It is a fun, imprecise process that depends, in the end, on your own taste preferences. What is a match made in heaven for one person may seem a mismatch to another. The important thing is how the pairing feels and tastes to you. There are basically two ways to pair a sake with food, and they are similar to how wine and food are paired. Either match a sake with a dish that has similar or complementary flavors or characteristics, or pair the sake and food for their contrast. The first step is to determine which half of the equation you will begin with: do you

have a specific sake you need to create a meal around, or do you need a specific sake to match the meal you’ve chosen? What do you look for when agonizing over such decisions? Fragrance, for one. A very fruity nose may complement a rich morsel but clash with a more herbal baked dish. How sweet or dry is a sake, what is the acidity like, how full is the flavor? These are the aspects of the sake you want to match or contrast. Of course, Asian fare is a fantastic starting point, for goodness sake. However, from there, French food, Spanish cuisine, American grill food and more work well.

By the numbers, there are 180 - 240 calories, or 20 - 27 grams of carbohydrates, in 5.5 oz glass of sake. Protein and fat are negligible. So, you might be wondering, “Where can I get good sake near me?” We recommend the Wasabi 88 Asian Bistro. They carry 17 varieties of sake— Sho Chiku Bai Junmai, Sho Chiku Bai Organic NAMA, Sho Chiku Bai Ginjo, Sho Chiku Bai Nigori, Hana Flavored Plum, Hana Flavored Fuji Apple, Hana Flavored Lychee, Karen Coy, Yukikage Snow Shadow Junmai, Black & Gold, Zipang Sparkling, Gekkeikan Nigori Milky, Moonstone Raspberry, Moonstone Asian Pear, Moonstone Coconut-Lemon Grass Nigori, Jizake Kira and G Sake. So fill up your o-choko and say, “Kanpai!”

Wasabi 88 ASIAN BISTRO • SUSHI • BAR

420-F Arlington Blvd. • Greenville www.w a s a b i 8 8 . c o m • 252.493.0510 Dinner • Sushi Bar • Lounge Mon-Thurs 5-10pm, Fri-Sat 5-11pm & Sun 5-9pm

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may we suggest

Voted Greenville’s “BEST PIZZA” and “BEST LATE NIGHT FOOD”

Corner of 5th & Cotanche Streets Located at 2905 East 5th Street in Greenville • 252.754.1977 Serving Dinner Monday-Saturday 5-9pm • Chef Jonathan Schatz

Starters Crispy Oysters . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 with pimento cheese grits and brandy peppercorn sauce

Roasted Lump Crab, Artichoke and Spinach Dip . . . . . . . . . . . . . . . . . 10 with sweet onion hushpuppies

Stuffed Baby Portabellas . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 with blue cheese and cornbread stuffing, port reduction and red onion jam

Crawfish Etouffée . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 with onions, peppers, celery, garlic and Andouille sausage in a puff pastry

Warmed Goat Cheese. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 on roasted garlic spinach toasted ciabatta with reduced balsamic

Soups & Salads Sweet Corn & Clam Chowder. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 Soup du Jour . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 Smoked Salmon & Baby Spinach . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 with cucumber, bacon, walnuts and topped with honey balsamic vinaigrette

Roasted Pear & Blue Cheese . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 mixed greens & champagne vinaigrette

Hand Torn Romaine House Caesar. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 with chopped anchovy, garlic croutons, and grated parmesan cheese

Petite House or Petite Caesar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

Entrees Jumbo Lump Crabcake. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21 with roasted asparagus & fingerling potatoes, honey jalapeno horseradish sauce

Pan Roasted Ribeye & Oysters . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25 with goat cheese whipped Yukon potatoes and hollandaise sauce

Carolina Shrimp & Andouille Sausage . . . . . . . . . . . . . . . . . . . . . . . . . . 19 with onions, celery, red bell peppers and pimento cheese grits

Bacon Wrapped Carolina Catfish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15 with cranberry bean and sweet onion stew with jasmine pilaf

Seared Yellowfin Tuna. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22 with fettuccine, green pea, blue cheese, smoked tomato and white wine cream sauce

Pecan Encrusted Flounder . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18 with vanilla buere blanc, country ham, chive risotto and garlic roasted asparagus

Brie Stuffed Chicken Breast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16 with sautéed spinach and Yukon frites topped with raspberry port reduction

Cornmeal Encrusted Jumbo Shrimp . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17 with Napa cabbage and red bell pepper slaw and garlic mashed Yukon potatoes

Pan Seared Flat Iron Steak . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16 with roasted fingerling potatoes, caramelized onion, sugar snap and walnut sauté

Honey Bourbon Glazed Salmon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18 with cinnamon dusted sweet potato puree, roasted garlic and spinach, and crispy leeks

Desserts Dark Chocolate Flourless Torte . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 decadent and rich, this creamy chocolate torte will surely cure any and all chocolate cravings, served with a milk chocolate sauce and house whipped cream

BoCo Style Cheesecake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 Jon’s own vanilla cheesecake topped with blueberry compote and house whipped cream

Raspberry Creme Brulée. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 everyone’s favorite caramelized dessert with a touch of raspberry Prices and items subject to change.

752.2654

Delivery North of Gville Blvd.

703 SE Gville Blvd in Gville Square

321.1264

Delivery South of Gville Blvd.

SALADS & HOMEMADE SOUPS SUBS, SANDWICHES, ETC. Boli's Fresh Garden Salad . . . . . . .4.25 Caesar Salad . . . . . . . . . . . . . . . . .4.25 Zorba Salad . . . . . . . . . . . . . . . . . .5.95 Chef's Salad . . . . . . . . . . . . . . . . . .7.95 Add-on to Any Salad Chicken, shrimp or steak: . . . . .3.25 Crabmeat: . . . . . . . . . . . . . . . . .4.00 New England Clam Chowder . . .Cup 3.15 . . . . . . . . . . . . . . . . . . . . .Bowl 4.45 Soup of the Week . . . . . . . . . . .Cup 3.15 . . . . . . . . . . . . . . . . . . . . .Bowl 4.45

APPETIZERS Tortilla Chips and Salsa . . . . . . . . . .2.35 Oven Baked French Fries . . . . . . . . .2.35 Add Cheese . . . . . . . . . . . . . . . .3.45 Add Chili and Cheese . . . . . . . . .4.45 Pizza Bread . . . . . . . . . . . . . . . . . .2.50 Add Any Topping . . . . . . . . . . . . ..50 Crazy Greek Pizza Bread . . . . . . . . .3.45 Garlic Bread with Cheese . . . . . . . .3.75 Homemade Beef & Bean Chili . . . . .3.95 Quesadillas . . . . . . . . . . . . . . . . . .5.25 Add Any Vegetable . . . . . . . . . . .1.00 Add Any Meat . . . . . . . . . . . . . .3.25 Bruschetta . . . . . . . . . . . . . . . . . . .6.25 Nachos . . . . . . . . . . . . . . . . . . . . . .6.25 Chicken Nachos . . . . . . . . . . . . . . . .7.35 Boli's "B" Wings (12) . . . . . . . . . . .7.95 Chicken Tenders . . . . . . . . . . . . . . .7.35 Chili-N-Cheese Queso Dip . . . . . . . .5.25 Potato Chips w/ Ranch . . . . . . . . .2.35

PASTA (Served with house salad & bread) Spaghetti and Meat Sauce . . . . . . . .9.95 Baked Ziti . . . . . . . . . . . . . . . . . . . .9.95 Fettuccini Alfredo . . . . . . . . . . . . . .9.95 Penne a la Vodka . . . . . . . . . . . . .12.95 Homemade Lasagna w/Meatballs .11.95 Spaghetti w/Meatballs & Sausage .13.45 Crabmeat Lasagna w/Alfredo . . . .14.95 Add-on to Any Pasta Chicken, shrimp or crabmeat . . .3.50 Meatballs or Italian Sausage . . .1.75

Boli’s Burger . . . . . . . . . . . . . . . . .6.25 Italian Sausage . . . . . . . . . . . . . . .6.75 Hot Meatball . . . . . . . . . . . . . . . . .6.75 Boli's Turkey Barbeque . . . . . . . . . .6.95 Boli's Cheese Steak . . . . . . . . . . . . .7.25 Super Steak . . . . . . . . . . . . . . . . . .7.95 Boli's Chicken . . . . . . . . . . . . . . . . .7.95 Boli's Super Chicken . . . . . . . . . . . .8.55 Ski Club . . . . . . . . . . . . . . . . . . . .8.25 Chicken Cordon Bleu . . . . . . . . . . .8.25 Ham -N- Cheese . . . . . . . . . . . . . . .6.95 Italian . . . . . . . . . . . . . . . . . . . . . .6.95 The Tree Hugger . . . . . . . . . . . . . . .6.25 Turkey -N- Cheese . . . . . . . . . . . . . .6.95 Eggplant Parmesan . . . . . . . . . . . .6.95 Chicken Teriyaki . . . . . . . . . . . . . . .7.25 Chicken Parmesan . . . . . . . . . . . . .8.25

PIZZA... Voted “Best in Greenville” Toppings: Pepp, Sausage, Beef, Ham, Onions, Salami, Mushrooms, Tomatoes, Green Peppers, Black Olives, Jalapenos, Banana Peppers, Artichoke Hearts, Sun-Dried Tomatoes, Anchovies, Pineapple, Meatballs, Bacon & Feta

Personal Cheese 3.75 SM Cheese 10” 7.95 LG Cheese 15” 11.59 XL Cheese 24” 20.95

.50 per topping 1.25 per topping 1.95 per topping 3.25 per topping

SM 10” LG15” XL 24”

Mama Proud North Shore Crazy Greek Three Amigos Surf & Turf Seafood Pizza Land, Air & Sea Massive Meat Boli's Behemoth

11.75 11.75 11.75 11.75 11.95 12.95 13.95 12.95 13.95

16.75 16.75 16.75 16.75 16.95 18.95 21.95 21.95 21.45

31.95 31.95 31.95 31.95 29.95 35.95 38.45 37.95 38.45

STROMBOLI’S & CALZONES Spicy Hot Vegetarian Chicken Steak Super Steak Super Chicken

PERS (1)

SM (2)

L (3-4)

6.75 6.75 7.35 7.35 8.35 8.35

11.95 11.95 12.55 12.55 13.95 13.95

17.85 17.85 18.95 18.95 19.95 19.95

DELIVERY THRU OUT G’VILLE & W’VILLE DISCOVER, VISA, MASTERCARD, AMERICAN EXP., UNIVERSITY MEAL DEAL & CASH ACCEPTED -- PRICES AND ITEMS SUBJECT TO CHANGE -w w w. i m p r e s s i o n s - m a g a z i n e . c o m

may we suggest

Chef5s05

Casual Dining in the Lynndale Shoppes Caterer Luncheons & Gatherings Reservations Encouraged

252.355.7505

505 Red Banks Road Dinner Monday-Saturday All ABC Permits Located Adjacent to The Lounge @ 505

Tapas & Apps(subject to change â&#x20AC;&#x201D; always delicious) Chefs 505 Smoked Gouda Lump Crab Dip w/ Toasted Flatbread . . . . . 10 Sea Salt and Cracked Pepper Seared Ahi Tuna . . . . . . . . . . . . . . . . . . . . 15 Chefs 505 Bang Bang Shrimp in a Romaine Lettuce Wedge. . . . . . . . . . 14 Braised Beef Short Rib Pasta Rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 Beef Tenderloin Tips and Asian Spring Rolls. . . . . . . . . . . . . . . . . . . . . 12 Grilled Vegetable Smoked Gouda Quesadilla . . . . . . . . . . . . . . . . . . . . . 11 Pan Seared Bacon Wrapped Scallops . . . . . . . . . . . . . . . . . . . . . . . . . . . 14 Sweet and Smoky Spiced Calamari . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 Chefs 505 Crab Rangoons. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

Nightly Features(subject to change â&#x20AC;&#x201D; always delicious) Bourbon Marinated 12 oz Sterling Silver Ribeye Steak . . . . . . . . . . . . 25 With a Light Demi Glaze, Oven Roasted Potatoes and Chefs Vegetable Braised Beef Short Rib Mushroom Dijonaise . . . . . . . . . . . . . . . . . . . 19 Over Danish Blue Cheese Mashed Potatoes and Sauteed Brocollini Coconut Cashew Crusted Diver Scallops and Shrimp. . . . . . . . . . . . . 23 Nestled in a Roasted Corn and Carrot Goat Cheese Risoto and Finished with a Crab Tomato Butter Sauce Cracked Pepper Corned Sea Salted Filet on Horseback . . . . . . . . . . . 29 Pan Seared Filet over Smoked Gouda Yukon Mashed Potatoes, Topped with a Fried Egg and Light Jumbo Lump Crab Burre Blanc, Finished with Broccolini Lemon Zest and Herb Crusted Grilled Salmon Filet. . . . . . . . . . . . . . 21 Over Southern Comfort Sweet Mashed Potatoes with Tempura Green Beans and a Pineapple Avocado Compote Kalamata Olive Grilled Mahi Mahi Over Goat Cheese Risotto . . . . . . 23 With Bacon Bites, Feta and a Tomato Basil Avocado Compote Seared Ahi Tuna Rolled in Fresh Watermelon . . . . . . . . . . . . . . . . . . 24 Over Asian Cucumber Wasabi Slaw with Tempura Green Beans Chefs 505 Jumbo Lump Crab Cakes . . . . . . . . . . . . . . . . . . . . . . . . . 24 Topped with Lobster Sherry Cream Sauce, Served with Redskin Potatoes and Chefs Vegetable Poblano Sausage Tomato Pan Seared Chicken Cutlets. . . . . . . . . . . . . 18 Nestled in Whole Wheat Fettuccini, with Banana and Jalapeno Peppers in a Light Tomato Broth Finished with Feta Cubes Southern Brined Marinated Pork Tenderloin. . . . . . . . . . . . . . . . . . . 19 Grilled, Sliced and Topped with Red Wine Sweet Glaze, Served Over Southern Comfort Sweet Mashed Potatoes with Broccolini

Salads, Pastas, Desserts, On / Off Property Catering and Take Out also available! Thank you for your continued support. Eat, drink and be merry! Prices & Items Subject to Change

spring/summer 10

may we suggest

511-G Red Banks Road • 695-0020 • FinellisCafe.com Lunch M-F 11-2 • Dinner M-Sat 5-until Piano Bar • Extensive Wine List • Full ABC • Patio Dining

Featured Appetizers Garlic Cheese Toast (4pcs) with Tomato sauce . . . . . . . . . . $ 4.95 Minges Hot Chips. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5.95 Calamari (fried) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9.95 Seared AHI Tuna (rare) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10.95 Mussels Fra Diavolo . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12.95 Jumbo Lump Crab Cocktail . . . . . . . . . . . . . . . . . . . . . . . . . . . 18.95

Featured Pizzas & Hot Sandwiches Pizza (10” cheese with 6 slices) ($1 each extra toppings) . . . 8.95 Specialty Pizzas . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10.95 - 12.95 Black Angus Bacon Cheeseburger . . . . . . . . . . . . . . . . . . . . . . . 8.95 Crab Cake Sandwich . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10.95 Chicken Parm Sub . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8.95 Blackened Chicken Breast or Filet Mignon Sandwich . . . . . . 8.95

Featured Healthy Entrees & Specialty Salads Choose One: Italian Grilled Chicken Breast, Salmon, Ahi Tuna or Mahi Mahi grilled with steamed veggies . . . 10.95 Garden, Caesar, or Spinach Salad . . . . . . . . . . . . . . . . . . . . . . . 6.95 Caesar w/ Chicken, Salmon, Tuna, Mahi or Crab Cake . . . . 12.95 Greek Salad or Wedge Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7.95 Caprese Salad or Anti-Pasta Salad . . . . . . . . . . . . . . . . . . . . . . . 9.95

Featured Entrees Baked Rigatoni, Cheese Ravioli, Manicotti or Gnocchi . . . . 12.95 Meat Lasagna or Chicken Parmesan . . . . . . . . . . . . . . . . . . . 15.95 Tortellini Al Panna (w/ peas, bacon and Alfredo). . . . . . . . . 16.95 Veal Parmesan or Veal Marsala . . . . . . . . . . . . . . . . . . . . . . . . 20.95 Veal Salt-n-Bocca . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26.95 Eggplant Parmesan . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14.95 Spinach Lasagna, Veggie Primavera or Veggie Ravioli . . . . . 15.95 Chicken Marsala or Chicken Primavera. . . . . . . . . . . . . . . . . 18.95 Christine’s Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18.95 Chicken Alfredo . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15.95 Seafood Fra Diavolo (shrimp, mussels & spicy sauce) . . . . . 16.95 Shrimp Scampi (white wine & lemon garlic sauce) . . . . . . . 16.95 Linguine with Clams. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16.95 Shrimp Primavera . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18.95 Create your own pasta bowl w/ salad & bread. . . . . 10.95 - 12.95

Featured Hand Cut Steaks, Chops and Fresh Seafood Veal Rib Chop. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34.95 1” Ribeye . . . . $21.95 (w/ 5 lightly breaded shrimp). . . . . 24.95 Blackened Pork Chop . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15.95 Salmon, Ahi Tuna, Mahi Mahi or Italian Scallops . . . . . . . . 19.95 Shrimp Platter. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14.95 Italian Crab Cakes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21.95 This is only a sampling of our selections. Stop in for the complete Finelli’s Cafe dining experience. Price and items subject to change.

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may we suggest

Wasabi 88 ASIAN BISTRO • SUSHI • BAR

Since 1991

420-F Arlington Blvd., Greenville www.wasabi88.com 252.493.0510

Mon - Sat 5pm until • Live Music Fri & Sat Nights at 8pm 206 Main St., Winterville • 252.355.4220 • wimpiescajun.com

Dinner • Sushi Bar • Lounge: M-Th 5-10p / F-Sat 5-11 p / Sun 5-9p

Appetizers

From the Steamer

Crab Dip w/ pita . . . . . . . . . . . . . $8

Shrimp . . . . . . . . 1/2 lb $8 / 1 lb $15 Oysters . . . . . . . . . We shuck ‘em! 1/2 peck $11 / peck $20 Crab Legs. . . . . . . . . . . . . . . 1 lb $17 Clams . . . . . . . . . . . . . . . 1 dozen $9 Steamer Pot . . . . . . . . . . . . . . . . $18

Featured Appetizers Wasabi Sampler Platter

Featured Entrees 12

Spring rolls, panko crusted oysters and Blue Crab meat wontons

Edamame Naturally healthy boiled soy beans

Asian inspired crispy rolls w/ pork & shredded vegetables w/ spicy sauce

Firecracker Shrimp or Chick. 8 Crispy shrimp or chicken in a creamy, sauce served over a bed of greens

Salt & Pepper Calamari

Hot & Spicy Beef

Stir fried in house sauce w/ bamboo shoots, water chestnuts & chili oil

General Lee’s Chicken

Oysters Rockefeller . . . . . . . . . . $8 Six oysters broiled with bacon, onion, spinach and Danish Bleu Cheese.

Grilled Ahi Tuna . . . . . . . . . . . . . $9 Served with seaweed salad and ginger.

Angels on Horseback . . . . . . . . $8 Wrapped in bacon with brandy cream sauce for dipping. Shrimp or Scallops

Flash fried, then tossed w/ carrots & red bell peppers in sweet, spicy sauce

Chicken Wings (10)

Orange Peel Beef

Oysters on the Half . . . . . . . . . . $6

Sliced beef tossed w/ orange peels, green onions & crushed red pepper

Grilled Salmon

Calamari tossed w/ scallions, kosher salt & coarse black pepper

Tataki

Pan-seared & served w/ vegetables in sweet and spicy sauce

Spring Rolls

Sea Bass Filet

Homemade combo crab, herbs & cheeses.

8oz filet a top asparagus, mushrooms & broccoli in our three chili sauce

1/2 dozen served with lemon & cocktail.

Chicken Tenders . . . . . . . . . . . . . $6 Fried & served with honey mustard.

Basket of Chips. . . . . . . . . . . . . . $5 Freshly sliced chips served w/ ranch

Fresh Salads

Seared tuna or beef with citrus soy

Filet Chinois (8oz Angus)

Pork or Veggie Gyoza

Coffee & spiced filet, grilled w/ ginger. W/ mushrooms, veggie & asparagus

Pan Seared Shrimp Salad. . . . . . $9

Salt & Pepper Prawn

Blackened Chicken Salad . . . . . . $8

Fried or steamed Japanese dumpling w/ sesame soy sauce

Lettuce Wrap

Asian spiced stir fried chicken w/ watercrest, noodles & peanut sauce

Featured Soups Seafood Egg Drop

Chinese style soup w/ shrimp & crab

Seafood Bisque

Lobster bisque w/ shrimp & crab

Featured Specialty Sushi Ocean Fire Roll Fiesta Roll Sunset Roll The 88 Roll Insane Eel Roll Dynamite Roll Hawaiian Roll Pirate Roll Red Moon Lovers Roll Greenville Roll Wasabi Roll Rainbow Roll Black Widow Roll Volcano Roll Crunchy Roll Hurricane Roll Sweet Dragon Roll Fusion Roll Hobbit Roll TNT Roll

13 11 10 13 10 8 12 11 10 11 10 9 10 10 10 8 10 12 11 10 11

Battered and then stir fried w/ chili peppers, ginger & green onions

Wasabi 88 Fried Rice

Wok tossed w/ eggs, vegetables & a combo of shrimp, chicken & beef

Mongolian Beef

Sliced beef & green onion stir-fried in our flavorful house sauce

Hibachi

Steak, chicken or shrimp (pick 2) teppan style w/ steamed vegetables

Mixed greens, veggies and shrimp.

Wimpie’s Specialties Each served with a house salad.

Wimpie’s SS & C . . . . . . . . . . . . $14 Shrimp, sausage & chicken in a jalapeno cream sauce, served over creamy grits.

Wimpie’s Pasta w/ alfredo sauce w/ Chicken. . . . . . . . . . . . . . . $10 w/ Shrimp. . . . . . . . . . . . . . . . $13 Jambalaya simmered rice, sausage & veg w/ Chicken. . . . . . . . . . . . . . . $10 w/ Shrimp & Scallops . . . . . $14

Entrees

Served w/ choice of 2 sides.

Crisp greens & local produce. Add sliced chicken breast & your choice of dressing.

Crab Stuffed Flounder. . . . . . . $15

Side Salad . . . . . . . . . . . . . . . . . . . . $3

Sterling Silver Ribeye. . . . . . . . $16

Homemade Soups

Salmon Florentine . . . . . . . . . . $14

Topped w/ a brandy cream sauce. 12oz ribeye grilled to perfection.

She Crab Soup

Seared & served in a florentine sauce.

Cup $5 Bowl $8 March of Dimes People’s Choice Award.

Ocean Grill . . . . . . . . . . . . . . . . . $17

Hatteras Style Clam Chowder Cup $3 Bowl $5

Caribbean Jerk Grouper . . . . . $13

Fresh sea clams in clam juice broth.

Seafood Gumbo Cup $4 Bowl $6 Spicy herbs, seafood, sausage & vegetables.

Grilled ahi tuna, mahi & grouper. Marinated jerk fillets w/ oranges & coconut.

Grilled Ahi Tuna. . . . . . . . . . . . $14 Seared rare & topped w/ sweet corn salsa.

Sandwiches & Burgers

Wimpie’s Crab Cakes . . . . . . . $16

Tempura battered shrimp or chicken stir fried in a fruit reduction sauce

Wimpie’s Cheeseburger . . . . . . $7

Wasabi 88 Spicy Chicken

Cheese Steak. . . . . . . . . . . . . . . . $8

Fried Shrimp Plate (dozen) . . . $12 Pan Seared Scallops. . . . . . . . $14

Sweet & Sour Nouveau

Pepper Steak . . . . . . . . . . . . . . . . $8

Featured Noodles Pad Thai (fried rice noodles)

w/ chicken or shrimp in pad thai sauce

Pho’ (beef or chicken)

Rich broth w/ cilantro, onion & basil

Pad See Ew (flat rice noodles) 14 Stir fried w/ broccoli & bok choy in a sweet, spicy sauce w/ chick. or shrimp

Wasabi Lo Mein

1/2 lb. chuck (mustard, chili, slaw & onions). Sliced beef grilled w/ onions, peppers & mushrooms topped w/ American cheese.

Breast cubes dusted in sweet & spicy sauce w/ broccoli & carrots

Combo of beef, chicken & shrimp We can substitute tofu for meat. Full Bar w/ extensive selection of Sake & Asian Import Beers

Other Items Are Also Available. Prices & Items Are Subject to Change.

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. . . . . . . . $7

Served with celery & homemade ranch.

Shrimp, crab legs, corn, potatoes, clams and sausage.

Sliced beef grilled w/ green & banana peppers topped w/ provolone cheese.

Grouper Sandwich . . . . . . . . . . . $8 Fresh black grouper fried or grilled on a hoagie w/ L, T, O & key lime sauce.

Bayou Chicken. . . . . . . . . . . . . . . $7 Cajun grilled chicken breast topped w/ provolone, L, T, O & remoulade.

Wimpie’s Shrimpy . . . . . . . . . . . $8 Fried shrimp on a hoagie w/ L & T. Served w/ coleslaw.

NC Crab Cake . . . . . . . . . . . . . . . $8 Sauteed crab cake w/ L, T & remoulade.

Oyster Po Boy . . . . . . . . . . . . . . . $8 Fried oysters on a hoagie w/ L & T. Served w/ cocktail sauce.

Sauteed crab cakes served w/ remolaude.

Wanchese scallops in house wine sauce

Fried Seafood Combos Popcorn shrimp, flounder & oysters.

One Item . . . . . . . . . . . . . . . . . . . $10 Two Items . . . . . . . . . . . . . . . . . . $12 Three Items . . . . . . . . . . . . . . . . $14 Add $2.50 for Broiled Dishes

Nightly Specials Tuesday- $12 for a lb of crab legs, buy 1 get 1 for 1/2 off appetizers, $1.75 domestics.

Wednesday- Buy 1 entrée, get 1 for 1/2 off, oyster peck $16, 1 lb shrimp $13, 1/2 price wine.

Thursday- Free 1/2 lb shrimp w/ peck of oysters, free cup of chowder or gumbo with any entrée. $1.75 domestics, $3 well drinks.

Friday & SaturdayLive music!!! Large time!!! No Charge!!!

Plus— Sides Items, Desserts & More. Full ABC. Catering, too! Prices & items subject to change.

may we suggest

fruits of the vine lighter on the palate â&#x20AC;&#x201D; white wines for spring For many the arrival of spring brings to mind a time of new beginnings as the frigid temperatures of winter gradually give way to more pleasant weather. The arrival of spring means a time of renewal for appetites as well as the heavier, denser fare of winter give way to lighter, springtime foods. This, of course, for wine enthusiasts signals the transition from heavier, denser wines to lighter vintages which more appropriately pair with springtime dishes. With wine, lighter equates to white wine. Settling on a list of white wines for the spring is no simple task. The difficulty lies in what to exclude. Excellent white wines abound. Here are five affordable recommendations fit for a celebration of spring. Villa Maria Cellar Selection Sauvignon Blanc 2008, Villa Maria Winery, New Zealand Villa Mariaâ&#x20AC;&#x2122;s 2008 Cellar Selection Sauvignon Blanc is an excellent example of the crisp, elegant Sauvignon Blanc wines that New Zea-

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land is renowned for. It has a yellow/green hue, is juicy and boasts vibrant flavors of ripe green apples and gooseberries with a crisp, lemony finish, pairing very nicely with salmon. Beringer 2007 Private Reserve Chardonnay, Beringer Vineyards Napa Valley, California Beringer 2007 Private Reserve Chardonnay is a golden color. This richly layered wine features hints of citrus and pear. Aging in French oak barrels gives it a sweet oak flavor that goes well with the lively citrus notes and offers a crisp finish. This chardonnay compliments very well with pasta dishes. Becker Vineyards Fume Blanc 2008 Becker Vineyards, Texas Hill Country The complexity of this creamy textured Fume Blanc is so impressive that many consider it the best of the available Texas white wines on the market. The aromas feature pear, herbs and cucumber and flavors include spiced peach, melon and citrus. The wine has a very dry, refreshing finish. Pairing with crab legs and shrimp cocktail is a good bet.

Texas Hills Pinot Grigio 2007 Texas Hills Vineyard Johnson City, Texas Texas Hills Pinot Grigio 2007, straw yellow in color, has a creamy mouth feel and the refreshing bright flavors of honey dew melon and pear, finishing with a hint of tropical fruit. This one also goes well with light pastas and ravioli. Joel Gott Columbia Valley Riesling 2008, Joel Gott Wines, Columbia Valley, WA Joel Gott Columbia Valley Riesling 2008 is a golden-yellow, off-dry Riesling with an interesting blend of the flavors and aromas of citrus, star fruit, pepper and honeycomb. Soils of the Columbia Valley contribute the mineral notes which Riesling wines are known. Pair with chicken or seafood. References: Wine-Searcher.com.Web. 2010 Beringer Vineyards.Web. 2010 FrenchScout.com.Web. 2010 Article by: Jon Stall, freelance writer, aspiring novelist in Arlington, TX.

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the printed word first impressions by jude deveraux “It’s raining men! Hallelujah! --- It’s raining men! Amen!” Eden Palmer’s life takes an unexpected turn once again when two handsome men come into her life at the same time, and Eden’s temperature “is rising.” The plot of First Impressions is the fantasy of women worldwide --- a choice between two men who are in hot pursuit. Who will Eden choose: the man who makes a good first impression, or the man who makes the lasting impression?

parents when they disbelieved that the town minister raped her. The baby girl who Eden raised as a single mom and to whom Eden is completely devoted is about to be a mother herself, and Eden decides to move back to Arundel despite her previous history there to “find out about myself.”

A successful editor at a New York publishing house, Eden’s love life has been limited. “The city (New York) was full of young, beautiful, young, gorgeous, young women. Eden felt that she’d never had a chance.” However, “God bless Mother Nature, she’s a single woman too...She taught every angel to rearrange the sky so that every woman could find her perfect guy...” In Eden’s first 24 hours in her hometown of Arundel, North Carolina, her first impression of town lawyer and widower Braddon Granville --- “broad-shouldered with a thick chest” and “a thick mane of salt-and-pepper hair. Very handsome indeed” --- offers hope for Eden’s nonexistent love life. A few hours later, she realizes that her first impression of Jared McBride, an undercover FBI agent sent to seduce information out of her in connection with a mysterious death, is less than chaste.

Eden Palmer is being watched 24/7 by the FBI. Her name was found on a piece of paper in the stomach of a dead man, and the FBI thinks she is the key to why he was murdered. Eden is suspicious of Jared McBride’s presence in Arundel, but invites him to stay in the eighteenth-century Farrington Manor, so she can keep an eye on him after she viciously attacks and hurts him in a darkened room. Jared’s involvement with the FBI soon becomes evident and helps Eden unravel the mystery of the Farrington Sapphires. The scene where the sapphires are discovered is one of the novel’s most riveting passages.

Eden returns to Arundel to take possession of Farrington Manor, willed to her by the petite, spirited Alice Augusta Farrington. She recalls her life there as a scared and pregnant 17-year-old girl taken in by Alice Farrington after she was thrown out by her

There is nothing like the attentions of two virile men to boost Eden's confidence and make her forget the past.

Slowly, very slowly, Jude Deveraux develops a sexual chemistry between Jared and Eden that keeps the reader interested. This is the only undercurrent of romance between characters that keeps the novel alive. Will the lasting impression of the man who pursues Eden (despite her desire not to be pursued any longer) and who makes love to her in a secluded candlelit shed with the rain sprinkling on a tin roof win her heart? Not until the novel progresses in the second half does the story-

line pick up and flourish. First Impressions is quick to pair Eden with Braddon and make mention of marriage between the two, long before there is any strong relationship built between the characters. As the mystery of the Farrington Sapphires is unraveled and Jared heroically disperses of multiple poisonous snakes hidden in Eden’s bedroom and rescues her kidnapped daughter, we come to realize that Braddon Granville’s pedigree doesn’t stand a chance against the bravado and body of a man whose “years of exercise had kept him in trim fit.” The strongest theme of First Impressions is a statement about finding oneself and triumphing over life’s unexpected events. Eden is 40-something and still discovering herself and her passions. She discovers the kind of man whom she allows to become the “Great Love” of her life. The man who leaves a lasting impression on Eden and who pursues her relentlessly triumphs over the man who egotistically depends on his first impression. Reviewed By: Hillary Wagy (www.bookreporter.com)

Jude Gilliam was born in 1947 in Fairdale, Kentucky. She attended Murray State University and received a degree in Art. In 1967, Jude married and took her husband’s surname of White, but four years later they divorced. For years, she worked as 5th-grade teacher. She began writing in 1976 and her first book, The Enchanted Land was published in 1977 under the name Jude Deveraux. Following the publication of her first novel, she resigned her teaching position. Her early books are set largely in 15th- and 16th-century England, in which her fierce, impassioned protagonists find themselves in the midst of blood feuds and wars. Her heroines are equally scrappy —medieval Scarlett O’Haras who often have a low regard for the men who eventually win them over. They’re fighters, certainly, but they’re also beauties who are preoccupied with survival and family preservation. Jude Deveraux is the author of 31 New York Times bestsellers, including Wild Orchids, Forever and Always, Forever . . ., The Mulberry Tree, The Summerhouse, Temptation, and A Knight in Shining Armor. Jude currently lives in Charlotte, North Carolina and also has a home in the medieval city of Badolato, Italy. spring/summer 10

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a work in progress dowdy-ficklen stadium and bagwell field—yesterday to today The Early Years The original plan for ECU’s current football facility was announced Oct. 7, 1961, by Dr. Leo Jenkins, Chancellor of the College, at a meeting of the Society of Buccaneers. Within a year, $283,387 had been raised, although the goal had been only $200,000. And, Ficklen Stadium was built. James Skinner Ficklen Memorial Stadium was dedicated on Sept. 21, 1963, as East Carolina defeated Wake Forest, 20-10. The original stadium consisted of the permanent stands on the south side, a small press box, and the old lighting system which was removed after the 1974 season. Total cost was $300,000. The north side permanent seating was constructed in 1968, increasing the stadium seating capacity to 20,000.

The Namesakes In 1994, Ron and Mary Ellen Dowdy, of Orlando, FL, announced a $1 million gift to the ECU Educational Foundation. The gift would go toward ongoing expansion of ECU’s football stadium, which was renamed Dowdy-Ficklen Stadium. Ron Dowdy, a member of the school’s Board of Trustees, currently oversees commercial leases, residential apartments, and several other enterprises as part of Dowdy Properties in Orlando. Dowdy, a 1966 graduate of ECU, has been involved with many civic organizations, including the Executive Committee of the Florida Citrus Sports Association, the Board of Directors for the Florida Citrus Bowl, the Board of Directors at Humana Hospital Lucerne, and the Senior Citizen Advisory Committee in Orange County. The late James Skinner Ficklen, a Greenville resident, distinguished himself as one of America’s leading tobacconists. At the time of his death in 1955, Ficklen was President and Chairman of the Board of the E.B. Ficklen Tobacco Company of 62

Greenville. He was a close friend of the college and established a financial aid foundation, the Ficklen Foundation, to aid students of the college.

ation of metallic and incandescent lights. There are 288 fixtures of 1500 watts each on six 162-foot towers at a cost of $450,000.

Early Expansion Bagwell Field After graduating in the early 1970s, Al and Debby Bagwell became gracious friends of the university with Al serving on the Pirate Club’s Executive Committee in 1994-95 and being appointed to the University’s Board of Visitors in 1998. The couple from Lake Gaston, VA, were honored in 1997 for their gift to the Pirate Club’s Shared Visions Campaign. For their contributions on behalf of ECU and to the ECU Educational Foundation, the Bagwells had their name become a permanent mark on the ECU landscape as the field is now and forever will be recognized as Bagwell Field at Dowdy-Ficklen Stadium.

Stadium Lighting The first major renovation in Ficklen Stadium was the lighting system, a change just before the 1975 season opened. The old inner stadium lights on six poles were removed and replaced with six towers outside the stadium. The system is a combin-

A radical change greeted fans as the 1978 season opened. An expansion on all four corners boosted the stadium’s seating from 20,000 to 35,000, the third-largest stadium in NC. The expansion was made possible with $2.5 million through a fund raising drive in spring 1977. In addition to more seats, the current press box with three levels and an elevator for access was built. The press box has space for 92 writers and an entire floor for electronic media. A scoreboard with lightbank message center was placed on the east end of the stadium.

Playing Surface During the summer of 1983, a complete renovation was done on the playing surface. A new drainage system, a new base of gravel and sand, new treated topsoil, and a new grass—Tifton 419 Hybrid Bermuda—was installed.

Upper Deck Expansion The upper deck on the north side of the

Architect’s rendition of the 2010 expansion of the endzone, scoreboard and videoboard. Once completed, the expansion will add 7,000 seats to Dowdy-Ficklen Stadium bringing the stadium’s capacity to 50,000. w w w. i m p r e s s i o n s - m a g a z i n e . c o m

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The seating chart for the 2010-2011 football season at the newly expanded Dowdy-Ficklen Stadium.

Above: Aerial photo of the expansion in progress at Dowdy-Ficklen Stadium in January, 2010.

stadium was completed in time for the 1998 season and increased capacity to 40,000. In fall of 1999, the completion of the club-level seating on the north side bumped the stadium’s capacity to 43,000.

Scoreboard

Renovation 2009-2010

The 1999 season saw the completion of a new scoreboard— at a cost of close to $2 million. The state-of-the-art electronic scoreboard has a video deck on top for taping as well as one of the finest instant replay video boards in existence.

The end of the 2009 football season saw the beginning of construction on a new east endzone seating area. The new area will increase the Dowdy-Ficklen Stadium capacity by 7,000 seats to a total capacity of 50,000. The new east endzone area will also

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contain 11,741 sq. ft. of accessory structures and concourse, including an 84’ x 28’ HD-rated video score board, four restrooms, three concession areas (one featuring a commercial-grade kitchen) and a new souvenir building. The cost for the expansion project is estimated at $18 million.

recreation

mcneill returns to ecu to guide pirate football team Former Pirate defensive back and assistant coach Ruffin McNeill is back home. McNeill, a four-year letterman in the late 1970s and most recently on the Texas Tech staff for the last 10 seasons, was appointed East Carolina’s 20th head football coach on January 21, 2010. “Coach McNeill’s interview revealed his strong commitment to doing things the right way and his love of coaching young men to grow in every part of their lives,” ECU Athletics Director Terry Holland said at the time of his hire. “His excitement for what ECU Football can become in the future was contagious, and his deep and abiding appreciation for what East Carolina University has meant to him and his family was truly moving.” “There is no doubt about his ability to lead ECU Football to new heights and his determination to guarantee that happens under his watch,” Holland added. “He intends to bring new and exciting offensive schemes to Dowdy-Ficklen Stadium, com-bined with an aggressive defense that will be designed to get the ball back in the offense’s hands.” McNeill finished his 24th overall season at the collegiate level as Texas Tech’s interim head coach by rallying the No. 21 Red Raiders to a 41-31 victory over Michigan State at the Valero Alamo Bowl January 2, 2010, after the dismissal of Mike Leach. In addition to helping the team complete the year with nine wins, McNeill’s guidance help create Texas Tech’s first season-ending three-game winning streak since 1995. The 2009 campaign marked his 10th season as a member of Leach’s staff and 2nd full year as the defensive coordinator. He served the final nine games of 2007 in that role on an interim basis, before taking over officially in 2008. McNeill, who also coached the linebackers, was regarded as one of the most versatile coaches on the staff and also one of the most beloved by 64

the Red Raider football team. Seen as a father figure by those within the program, he was credited with promoting a familytype atmosphere, while also providing disciplined instruction on the field. His stamp on the Red Raider defense was apparent in 2008 as the unit helped lead Texas Tech to one of the most memorable seasons in school history. The defense ranked 5th in the Big 12 Conference in total defense, 4th in scoring defense and 3rd in pass defense. Rush defense improved from the prior season by 37 yards a game. The defense totaled 34 sacks on the season to rank among the Big 12’s top three. Tech’s push up the middle not only aided in the unit’s ability to stop the run, but also contributed to the disruption of the some of the conference’s potent offenses. Colby Whitlock’s safety against Texas early in the first half set the tone for the rest of the game as Tech handed the No. 1 Longhorns a 39-33 defeat. Other players made similar plays throughout the season, enabling the unit to get Tech’s highpowered offense back onto the field for its record-setting scoring season. In nine games as the defensive coordinator in 2007, McNeil helped the unit make an overnight transition that paid dividends. While the Red Raiders finished 3rd overall in the Big 12 in total defense, they finished 1st factoring in only the final nine games of the season. The secondary defended its title as the league’s top pass defense, while numbers in other areas also improved. His leadership as special teams coordinator until 2008 took the unit to a new level. Known as the “little engine that could,” current New England Patriot Wes Welker set NCAA records in punt returns, return yards and returns for touchdowns. A charter member of Leach’s initial coaching staff in 2000, McNeill began his career at Texas Tech as linebackers coach for the

Photo: Rob Goldberg, Jr.

back home again

2000-02 seasons, before taking over defensive tackles and special teams in 2003. McNeill began his coaching career as a defensive coach at Lumberton (NC) High School from 1980-84, before he took his first collegiate position as a graduate assistant coaching linebackers at Clemson in the 1985-86. The Tigers won the 1986 ACC title and advanced to the Gator Bowl, a year after playing in the Independence Bowl. Following one-year stints at Austin Peay State and North Alabama as linebackers coach, he spent three seasons at Appalachian State, where the team won the Southern Conference title in 1991. In his first year, the school appeared in the NCAA Division I-AA playoffs each season. He returned to ASU after a year as defensive line coach at East Carolina, in 1992. As ASU defensive coordinator from 199396, the team won the 1995 Southern Conference title and competed in the NCAA Division I-AA playoffs in 1994-96. McNeill tapped the pro ranks for experience, working as an intern with the Miami Dolphins in 1996. From there he went to UNLV in 1997-98 as defensive coordinator and assistant head coach in 1998. An ECU four-year letterwinner from 197680, McNeill was a three-year starter at defensive back and team captain for two seasons. He helped lead ECU to the Southern Conference Championship in 1976 and an Independence Bowl berth in 1978— ECU’s first. He graduated in 1980 with a bachelor’s degree in education and earned a master’s degree in secondary counseling from Clemson in 1987. McNeill, 51, and wife, Erlene, have two daughters, Olivia (19) and Renata (29). Olivia is a sophomore at Appalachian State. w w w. i m p r e s s i o n s - m a g a z i n e . c o m

recreation

the pro’s corner the spirit of the game of golf

Golf is played, for the most part, without the supervision of a referee or umpire. The game relies on individual integrity to show consideration for other players and to abide by the rules. All players should conduct themselves in a disciplined manner, demonstrating courtesy and sportsmanship at all times, irrespective of how competitive they may be. This is the spirit of the game of golf.

3. Scoring. You are responsible for your score on each hole—not your total. You are only responsible for making sure that the correct score is marked for you on each hole. It’s not a penalty is you add your total round incorrectly. If you record a higher score and turned in your attested scorecard, you must keep that score. If you sign for a lower score on a hole than you actually had, you are disqualified.

United States Golf Association The following are a few rules you may not know but should. They may surprise you.

4. Tending the flag. Did you know that you may have the flag attended, removed or held up when your ball is anywhere on the course not just when your ball lies on the green. You must authorize someone to attend the flag before you make your stroke.

1. Loose impediments are natural objects. Sand and loose soil are loose impediments on the putting green, but not elsewhere. Have you ever seen someone brush away sand or soil around their ball on the fringe or the rough? Well this is not legal. You may only remove sand and loose soil that is on the putting green. 2. Ball marks are made when the golf ball lands on the ground and makes a dent, impression or hole in the ground. Before you play, you may only repair ball marks that are on the green. A ball mark in the fringe or fairway may not be repaired until after you have played your stroke and finished the hole. 66

5. Line of Flight. I hear this several times a year, and golfers are disappointed when I tell them that there’s no such thing as line of flight in the game of golf. It usually comes up when a ball is hit into a hazard, and the golfer is trying to determine his/ her options for dropping the ball for the next shot. Very simply, one option is: you take the point where your ball last crossed the margin of the hazard, then draw an imaginary line from that point to the flag stick and go back, away from the flag along that line. This is the line you may drop on. No line of flight!

6. Overflow water from a hazard that’s outside the margin of the water. If your ball lies in water that’s overflow from a pond, creek, etc., but your ball lies outside the margin of the hazard, then your ball is in casual water. You are allowed to find your nearest relief completely out of the water, but no closer to the hole, and take a free drop. No Penalty! 7. Identify your ball. You are responsible for identifying your golf ball. Golfers should use a marker and put a distinctive mark or symbol on their golf ball. For example, if two golfers both tee off with the same balls and their balls land next to each other, since neither golfer marked their ball and cannot determine which ball is whose, then both balls are considered lost, and the players must proceed under the lost ball rule and under penalty of one shot go back to the tee and hit again. Know your rules! Carry a USGA rule book in your golf bag. Consult your local PGA Professional on any rulings questions that you may have. See you on the course, John LaMonica, PGA Professional Ironwood Development Inc. A Lee Trevino Signature Golf Course w w w. i m p r e s s i o n s - m a g a z i n e . c o m

advertiser index

360º Communications ................................ Page 4 Atlantic Grill ..............................Page 20 & Page 56 Bailey’s Fine Jewelry ..................................Page 21 Beaufort Wine & Food Weekend.................. Page 18 Best Western Suites of Greenville................ Page 37 Boli’s 5th Street Pizzeria ....................Page 56 & 68 Boli’s on the Boulevard ......................Page 56 & 68 Brook Valley Country Club............................Page 27 Carolina Radiation Med./21st Century Onc ........Back CHATLEE Boat & Marine ............................ Page 38 Chef on Thyme ........................................ Page 60 Chefs 105 Restaurant & Oyster Bar ............ Page 30 Chefs 505 & The Lounge @ 505........ Page 33 & 57 Chico’s Mexican Restaurant .............. Page 49 & 57 Coffman’s ..................................................Page 35 Derby Dash Bash ........................................Page 18 Dr. Qualliotine, DDS, PA..............................Page 37 ECU Physicians Vein Clinic ...................... Page 40 Eastern Carolina Pain Consultants ........ Inside Front Eastern Neurology & NeuroMuscular Center..Page 41 Emerald Isle Realty ....................................Page 30 Emerge Gallery & Art Center ...................... Page 13 Finelli’s Cafe..............................Page 14 & Page 58 Gold’s Gym .............................................. Page 19 Greenville Country Club ..............................Page 38 Greenville Marine & Sport Center .............. Page 31 Greenville Museum of Art ............................ Page 9 Greenville TV & Appliance ..........................Page 43 Greenville Utilities ....................................Page 17 Hilton Greenville / Christinne’s ....................Page 17

Inlet Inn.................................................... Page 29 InMotion ....................................................Page 39 Ironwood Golf & Country Club .................... Page 67 Meridian Park Apartments .......................... Page 26 Merry Maids ................................................ Page 8 Mumfest.................................................... Page 31 Nowell & Co. Fine Furniture & Antiques ...... Page 48 The Oakwood School ..................................Page 15 One Source Communications ................ Inside Back Pair Electronics ..........................................Page 47 Panache Hair, Naril & Skin Spa ....................Page 5 The Pirate Club ........................................ Page 63 Pirate Fest..................................................Page 42 Pirate Radio 1250 & 930AM .................... Page 65 Signature Jordan Int. Design & Coastal Fog ..Page 51 Stoneworks Custom Countertops ..................Page 49 Suddenlink ..................................................Page 2 Tantra Studio ............................................ Page 68 WTIB-FM ................................................ Page 22 University Health Systems / PCMH ................Page 3 Uptown Greenville ......................................Page 11 US Cellular / One Source Communications ......Page 1 Village Point Market ..........................Page 58 & 60 Wasabi 88 ........................................ Page 55 & 59 Wells Fargo Advisors....................................Page 16 Wells Fargo Home Mortgage ........................Page 26 Wimpie’s Steam Bar & Grill .............. Page 12 & 59 Women’s Health Center ..............................Page 41

To advertise in Impressions, call 252.355.8345. The deadline for the fall issue is Oct. 1, 2010.

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Proudly Introducing RapidArc The Revolutionary 2 Minute Cancer Treatment TM

Carolina Radiation Medicine / 21st Century Oncology is the area’s first and only radiation oncology center to offer Varian’s RapidArc state-of-the art radiation technology. This breakthrough treatment delivers powerful, precise tumor-destroying radiation in a painless treatment that takes less than two minutes. RapidArc delivers a complete intensity-modulated radiation therapy (IMRT) treatment with one rotation of the machine. This unique therapy enables our physicians to deliver more precise IMRT up to eight times faster than conventional or helical IMRT (tomotherapy). RapidArc delivers its dose all at once, rather than slice by slice, with no compromise in precision for a faster, more comfortable session. Carolina Radiation Medicine / 21st Century Oncology features board certified attending physicians with decades of experience providing nationally-accredited state-of-the-art cancer services, including: peerreviewed multidisciplinary care, patient navigation, CT scan-based image-guided radiation therapy (IGRT), intensity-modulated radiation therapy (IMRT), cranial and body radiosurgery, Gamma Knife radiosurgery, prostate seed brachytherapy, high dose rate brachytherapy, partial breast radiation and expert second opinions. We combine leading edge technology with home town personalized care. For information or appointments, call (252) 329-0025.

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(252) 329-0025 toll free (888) 871-0025