Midtown Magazine

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2011

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Gina Pearce Stephens

Creative Director Travis Aptt Graphic Design Heath Hilliker | Jennifer Casey Contributing Writers Christa Gala | Kate Turgeon | Dan Bain Illyse Lane | Jenni Hart | Page Leggett Dave Droschak | Darcy Brennan-Huante Fiquet Bailey Swain | Carter & Laura Dalton Elie Rossetti-Serraino | Brad Denton Jennifer Fincher Photography Jennifer Robertson Photography

Midtown Magazine is published six times annually. Any reproduction in part or in whole of any part of this publication is prohibited without the express written consent of the publisher.

Midtown Magazine is not responsible for unsolicited manuscripts, photography or art. Unsolicited material is welcome and is considered intended for publication. Such material will become the property of the magazine and will be subject to editing. Material will be returned if accompanied by a self-addressed stamped envelope. Midtown Magazine will not knowingly accept any real estate advertising in violation of U.S. equal opportunity law.

GRILLING, SK YDIVING, BEER, APPS, MUSIC, MOVIES & MORE!

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WHO IS

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10 top

FASHION

FALL

Anyone who knows me well will tell you my two favorite things to do when I’m not with my children or working is to shop and eat out! Not something I should admit to so publicly, perhaps, but I justify it as magazine research. Although I’m not technically a foodie, I love the dining out experience. I love studying a restaurant’s menu before visiting. I love a restaurant’s atmosphere – loud and bustling or quiet and elegant. And I especially love the fact that regardless of my mood I can find what I want right here in my own backyard. Let’s just say I’ve put my research to work in this issue and can’t wait to introduce you to Midtown Magazine’s 15 favorite chefs. The passion of these chefs has shaped the culinary choices in Midtown and beyond. Let us know if you find a new favorite restaurant after reading “Our Own Top Chefs” (p.26).

If you like dressing up, wearing lots of jewelry and fabulous fabrics like cashmere and fur, this fall is for you! In “Retro Glamour Is Back” (p.82), fashion stylist Elie Rossetti-Serraino shows us the must-have looks for men and women from more than 20 local boutiques! Get ready to shop!

One of the best things about fall is football, but real tailgating isn’t just a bucket of chicken. In “Are You Ready For Some Football?” (p.64), T.J. Donovan of Ladyfingers Caterers shares some of his delicious and easy recipes to help you take your tailgating party to the next level with food everyone will remember.

And if you’re one of those people who thinks football and tailgating is all about the beer, check out “It’s Gotta Be the Beer” (p.132). We’ll take you across the state to 10 North Carolina craft breweries. We’re betting you’ll find a new favorite brew.

Plus the clock is ticking; it’s time to cast your ballot for the Midtown Magazine Diamond Awards (p.102). Vote for everything from the best place to get your caffeine fix to the best place to buy bling or your favorite place to volunteer. We want to hear from you.

Finally, join me and my family for the North Hills 5k Run/ Walk on Saturday, September 10th at Trinity Baptist Church.

The race supports North Raleigh Ministries, a great organization that helps many families going through adversity.

I hope to hear from you and see you!

Adver tising Sales Gina Stephens | Myra Gammon | Regina Alston

UT -O NG LL DI PU ED DE W UI G

a n o te F R O M the publisher

Fall Favorites

Publisher/Par tner Gina Stephens

for the summer of

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SUMMER 2011 denim J U LY / A U G U S T

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DIA M OND

AWARDS

50

2010

WINNERS!

IN FOOD, FUN, PEOPLE, STYLE, SHOPPING & MORE!

iphone VERSUS droid S E P T E M B E R / O C T O B E R

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Subscriptions 6 print issues (1 year) only $20 Available online via paypal ••••••••••••••••••••••••••••••• 4818 Six Forks Road, Suite 204 Raleigh, NC 27609 Phone 919.782.4710, Fax 919.782.4763 www.midtownmag.com

Publisher/Partner Midtown, Cary Living, Pinehurst & Premier Baby & Child gstephens@midtownmag.com Printed on 100% Recycled Paper

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contents september/october

2011

features 26 OUR OWN TOp CHEFs

fueled by their passion for food, these local chefs are shaping the culinary scene in midtown and beyond.

58 pITCH THaT TENT!

unplug, unwind, and snuggle up under the stars.

64 aRE YOU REaDY FOR sOmE FOOTBall?

kick off tailgating season with some great, new gameday recipes.

7O lIVING THE DREam

front man beaux foy leads triangle-based indie band, airiel down, to new heights.

76 mIDTOWN RalEIGH allIaNCE: alIGNING FOR mIDTOWN

the midtown raleigh alliance is ready to help shape the midtown community.

104 mY GROWN-Up HallOWEEN

114 NaVIGaTING THE HOlIDaYs as DIVORCED paRENTs

we’ll go over three basic things that can help everyone have a smoother holiday season.

118 WRITING FOR HEalTH aND WHOlENEss

composing a healthier you: Journaling for mind, body and spirit

128 VOlUNTEERING

giving little pockets of time can hold big rewards.

132 IT’s GOTTa BE THE BEER

the days of drinking anonymous beer that comes from a national brewing company are over. check out a great north carolina craft brewery – you’ll be glad you did!

148 a sTONE UNTURNED

good news: kidney stones are preventable. but, if you have them and they’re not causing pain, it may be best to leave them alone.

meet local revelers and learn their tricks for celebrating the spookiest of holidays.

82

RETRO GlamOUR Is BaCK! must-have looks for men and women from more than 20 local boutiques!

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contents september/october

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departments 46 midtown reviews 80 calendar 103 beauty 112 bain’s beat 124 chef mario 140 talk of the town Midtown meets Downtown 142 finding global flavor in raleigh 145 a day for the dogs 152 healthy you 158 midtown mingles

51 lamps

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ch e

our our own own top top

BY ILLYSE LANE PHOTOGRAPHY BY JENNIFER ROBERTSON PHOTOGRAPHY

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Fueled by their passion for food, these local chefs are shaping the culinary scene in Midtown and beyond. Which made us wonder. What makes them tick? What inspires them to turn out creative, delicious dishes day after day? We went behind the kitchen door to get answers.

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Back in late 1970s, if you lived in Raleigh and had an urge for fine dining, you’d have to do a little driving. One option took you out of town headed west, to the Angus Barn. And the other took you east, on a two-lane road that had yet to be named Capital Boulevard. “There was nothing out here except for pine trees,” remembers Rodolfo “RD” DeMartino, who along with his brother, Richard, were constant fixtures in their father Paolo’s restaurant, Piccolo Mondo.

Fast forward to the present and my, how things have changed. While the brothers still work alongside their father (who is now 82 years old) at their family restaurants, Café Tiramisu and North Ridge Pub, they are among good company, as our local culinary scene is bursting with numerous choices that are guaranteed to leave your belly full yet wanting more. “I’ve been here for 16 years and the scene has exploded,” says Joe Lumbrazo, proprietor of Backyard Bistro.

“When I first moved here, there weren’t a lot of options,” says T.J. Donovan, executive chef at Ladyfingers Caterers. “As people from all over come here to live, the area has come to life.”

Now, whether it’s Italian, South American, Asian, Southern, French, or good old American food you’re craving, you can find it. Whether you want to eat in a sports bar, a wine bar, by candlelight or in a casual, hip setting, you have choices. Not to mention that a new culinary school, The Chef ’s Academy, has chosen to make the area home. It seems we must be doing something right.

Actually, it’s the chefs that stand behind the kitchen door that deserve much of the credit; chefs that had a burning desire to cook long before reality television gave the profession rock star status. Some of them grew up here, went to culinary school, traveled around and came back home. Others came to Raleigh for opportunity and discovered their niche. Regardless of the path, they all agree that finding your groove as a chef takes years of hard work and patience. It takes perseverance and vision. And most importantly, it requires a passion for food that most chefs will tell you they were born with. A passion that, according to Daniel Schurr, executive chef and owner Second Empire Restaurant and Tavern, will ultimately end up on every plate.

So next time you enjoy a scrumptious meal from any of these popular Midtown spots, think of the careful planning that goes into the dish.

The meticulous presentation that makes the food look so magnificent. The flavors that you’ll savor.

And then, think of the chef that made it especially for you. Because they really do want you to love the food you eat. If you’re not yet convinced, you will be after you read their stories.

(pictured from top bottom) CAMERON BAR & GRILL’S REDONDO BEACH BURGER // MIDTOWN GRILLE’S TUNA CARPACCIO // CHEF MARIO’S “DEVILED” EGGS // SECOND EMPIRE’S PAN-ROASTED AUSTRALIAN LAMB RACK // MIA FRANCESCA’S STAGIONI PIZZA

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the stories

AntonioOwner Saladino & Chef, Antonio’s Gourmet Market Antonio Saladino

really isn’t a namedropper. He can’t help that he was born and raised in the French quarter of New Orleans, one of the most wellestablished melting pots for food.

He can’t help that his passion for food was fueled by family traditions revolving around food that blended local fare with Italian and Spanish influences. And he also can’t help that he was mentored by the likes of Emeril Lagasse and Paul Prudhomme, long before they were household names. It’s just what happens when you’re a young, highly motivated, aspiring chef living in New Orleans. “This city is just different, we really do live to eat, not eat to live. All of the different ethnic groups, love in bloom_so.pdf 7/22/11 2:35:13 PM it’s just inspiring,” says Saladino.

That inspiration found itself into the

family kitchen, where Saladino could be found working alongside his dad, preparing game-day feasts consisting of pork chops, okra and other Southern style delights to enjoy during Saints games. And while this father-son bonding time around food is one of his best memories, Saladino also credits his father with making sure he was raised with a strong work ethic.

“I learned early that you do things right the first time, and I am thankful for that,” says Saladino. “I carry it with me to this day.”

College was non-negotiable. And by the time it was his turn to go, he had nearly four years of restaurant experience under his belt.

“When I was 14 years old, I needed a job, so my dad signed the release papers and I began working at Sizzler, washing dishes,” remembers Saladino. “I was a quick learner and I liked it, so I started to do more.” Saladino entered college in the hospitality program, getting front-of-the-house experience, but his desires to cook and travel were too strong. On the advice of Emeril, who he came to know by making the strategic decision at the age of 19 to be active in the local chef ’s association, he transitioned to a new culinary school forming at University of New Orleans.

Graduation day, Saladino packed up and ventured off to Alaska, where he worked in a high-end restaurant with Louisiana roots, and from there, found himself being able to experience the travel he had always desired, with stints as both personal and executive chefs in numerous cities. It also allowed him to collect interesting stories along the way, including cooking dinner for the Prince of Monaco when surrounded by machine-gun toting guards and making dinner for Margaret Thatcher in her hotel room.

But ultimately, Saladino found himself to be most at home as the chef for a gourmet grocery store in Palm Beach. “A customer asked me a question about seafood, and within 10 seconds, I used my experience to deliver an answer, and it was something that was achievable,” says Saladino. “I knew then that I wanted to take the shopping experience to a higher level, by providing customized service, high-quality food and really getting to know my customers.”

So when he got the opportunity to open his own shop in Lafayette Village, he jumped at it. Now, Saladino gets to live his dream every day. “Helping the customers, talking with them about the food, it really is a dream,” he says.

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Joe Lumbrazo Proprietor, Backyard Bistro

Joe Lumbrazo didn’t know

it then. But by the time he was in the seventh grade, two of his passions were destined to be a part of his future.

The first – his passion for food – was fueled by his family. Not only did they hold huge family gatherings every Thursday and Sunday, where they’d enjoy homemade meatballs, sauce, sausage and peppers and fresh tomatoes from the garden, but he also had a few years of cooking experience under his belt. “My grandmother was a chef and my father owned restaurants, including hot dog stands, and we were always helping him out, even at the ages of eight, nine and ten. I loved it, ” remembers Lumbrazo.

The second was a passion for a sixth grade girl who he managed to kiss one day while she was babysitting for a little boy. Lucky for him, the feelings were reciprocated. For that girl became his wife and that little boy is now the general manager of Backyard Bistro.

But how did Lumbrazo get from there to here? It seemed only a matter of time until Lumbrazo would leave

the hot dog stand and head into the restaurant. That day arrived when he was 15 years old. One of the cooks at his grandmother’s restaurant called in sick, and she asked him to jump in the line. “I was so, so nervous, but I liked it,” says Lumbrazo.

He started with putting garnish on the plates, moved to salads and eventually gained more responsibility. It all clicked around the age of 18, when he decided to go to culinary school at the Culinary Institute of America.

But upon graduation, circumstances back at home in upstate New York made Lumbrazo decide to try a new path. “I lost my brother and it was very difficult. I packed up my Jetta and headed here,” says Lumbrazo. He started with a local country club, perfecting his banquet and catering skills. And while he did temporarily head back north, he eventually returned to the area and worked for years as the corporate chef for many prominent local country clubs.

But then, an idea. An idea that came to be almost two and a half years ago, during one of the worst economies in history. “I’ve always been passionate about cooking, and we had always fooled around with opening a catering business,” says Lumbrazo. “Everyone said I was crazy, but when the opportunity came up, it seemed right. The thought of it took me back in time, to the way I felt when I was 16, washing dishes, thinking that having my own place could be awesome.”

And while his business card says “proprietor”, he’s also known as Chef Joe, because any chance he gets, he loves to step back into the kitchen, putting some of the culinary training and restaurant experience to good use. “We’re a sports bar and I love the food, but sometimes I itch to cook some of the more gourmet food that I also love, such as foie gras or some truffle butter,” says Lumbrazo.

And Lumbrazo swears that the itch to cook is something that chefs just have.

“You can try to get away from it, but you can’t,” says he. “It’s a burning passion.”

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After work, you’ll find me eating...

“You know, there are no child labor laws when

T.J. Donovan Executive Chef, Ladyfingers Caterers

it comes to working in your father’s restaurant,” says Donovan. “It endjokes T.J. Donovan, who began washing dishes and ed up being more than I’ve been known to throw a fat scrubbing fl oors at the age of twelve.

And while the I could ever dream of.” sandwich together, but there are work was hard, unglamorous and non-negotiable, And as he figured out some really killer taco trucks off he can now say he’s glad his father pushed him. how to do the job, he Wake Forest Road.

“He told me that I couldn’t cook until I learned credits the valuable les~Scott James to do everything else,” says Donovan. “He made sons he learned from sure I understood that sometimes, you have to those days in the family A glass of red wine. scrub the floors or be the handyman, and do things restaurant. “When you ~Antonio Saladino you’d never want to do. But that made me undercome out of culinary stand that you’re not going to last in this business school, you can cook, I’ll microwave chicken nuggets. ~Andrew Schaumann unless you are willing to do what the job calls for.” but it’s hard to know While Donovan set out to study finance at how the kitchen works.

Microwave s’mores ECU, he couldn’t help but keep his feet in the Knowing how the ~Beth LittleJohn: cooking arena, tending bar, occasionally working kitchen is supposed to in kitchens, helping out in the family business and flow, thinking on the I’m thinking about eating chocolate even taking cooking classes. It was one particular fly, is so important, because everything doesn’t go and cheese, but I’m actually eating class in Italian cooking that led him to change right all the time.” salad and chicken. his thinking, making him realize that he had And after 22 years in the restaurant business, ~John Scarangella much talent as a chef. “It opened my eyes,” says six with Ladyfingers, Donovan is fast to note that Donovan. The deal was sealed when he responded rarely do you have a perfect night. “It’s actually My wife is great, there’s usually to an ad searching for a coordinator to help with more about when everything just goes well, that something on the stove waiting for kitchen duties at Ladyfingers Caterers, putting a even if it goes a little wrong, you can watch people me with something from the garden. spark in him that could not be extinguished. eating your food and you hear them talking and you She also makes me breakfast.

“I was asked if I could cook pretty well, and know they’re enjoying it,” says Donovan. “It reas~Joe Lumbarzo gena chandler_so.pdf 8/8/11 5:10:57 PMwhen I said yes, I began instantaneously, stepping hamilton hill_so.pdf 8/8/11 10:19:07 AM sures you, it gives you a warm feeling inside. That’s into the role of head chef within a few months,” what it’s about.”

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Cooking may have been his destiny. But

Daniel Schurr didn’t see the writing on the wall back when he was a 20-year-old kid.

“I had expensive tastes, and was sort of floating around,” recalls Schurr with a smile. “And my dad was smart enough to cut me off and recommend that I find something that I enjoyed doing and was good at.”

Since he always had an interest in eating well, socializing and hospitality – developed as a direct result of getting to go on some nice trips due to his father’s profession – working in the industry seemed like a good idea. But it was just an idea. “I don’t have fancy stories.

Growing up in Liberty, NC, my grandmother cooked out of necessity; she was a country person and my grandfather expected three full meals a day, so that’s what she did. If I went to grandmother’s, I was hungry and knew I could eat,” says Schurr. “And if I was stuck in a garden, if I was snapping peas and shucking corn, it was because I was grounded.”

But that all changed when Schurr was bar backing at a hotel bar in Greensboro.

“One day I was walking through the kitchen,

and this hip chef from California was doing the cooking. I remember thinking that maybe food could be cool,” says Schurr. So Schurr asked if he could come back and try a little cooking. To his surprise, the chef said yes and put him on banquets.

“I’ll never forget, that first time, I was working with a woman named Betty. She gave me some onions to chop, and I ended up whacking my finger, but I didn’t want to tell anyone,” he says. “I was bleeding everywhere, and Betty just handed me a toothpick and told me to chew on it.”

He ended up being a quick learner who excelled, eventually ending up at the Culinary Institute of America, then landing a job at a prestigious restaurant in Philadelphia. That was his ah-ha moment.

“I remember coming home one night, waking up my wife and saying, ‘I found it’, says Schurr. “It was a life-changing experience.” From there, Schurr ended up back in North Carolina, and when the opportunity to open Second Empire came up, he was thrilled.

“As a kid, we used to drive by the Dodd-Hinsdale House. And any chef looks at an old historic home and envisions it as

Daniel Schurr

Executive Chef and Owner, Second Empire Restaurant and Tavern

a restaurant,” says Schurr. Sixteen years later, Schurr feels fortunate. “I feel obligated to give back to people, the way people gave back and mentored me.”

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it could have sold for more, Huante was obsessed with improving his culinary skills.

“Every time I saw something, I was on Owner and Executive Chef, Chef Mario’s, Inc. Catering & Personal Chef that person, asking them to show me how to do it,” says Huante. to please let me make an apple pie using Ultimately, after stops in cities including crab apples from the backyard,” remembers Miami, Huante ended up in Raleigh. And after Huante. “She finally gave in, and of course, the a few years in catering, he had a breakthrough pie was awful.” idea. “I would go from house to house and But that didn’t stop Huante. His interest cook dinner for people. I’d bring my own pots in food led him to start washing dishes at a and pans and even do the grocery shopping. local restaurant during high school. And once I thought I invented the whole thing,” jokes he realized that he wasn’t only learning, but Huante. “When I found out I didn’t, I thought he had freedom and a budding social life, he If you ask Mario Huante where his pasfantastic, that means there’s a need for this.” was highly motivated. “Everything moved sion for food came from, he’s quick to credit Chef Mario’s Inc., a personal chef and catering like clockwork. Every day you knew what his Vermont upbringing. Not only was he company, was born. Today, Huante is most you needed to do, and you ended up feeding influenced by his mother’s cooking, which proud of his apprenticeship program, which 300 people a night,” says Huante. Over the consisted mostly of Mexican and more typical allows him to give back to aspiring chefs, much years, he was able to move up and embrace New England type fare, but he was able to live the same way the chefs from his past were willthe artistry involved with food. “I saw how in a part of the country that was beautiful and ing to work with him. they decorated the plates. I learned about the “green” before it was trendy. “People were flavor profiles. I was hooked.” So hooked that very conservative about waste, everyone had a he enrolled in culinary school, first at Johnson garden,” recalls Huante. & Wales University and then at the New EngThese gardens were so inviting to Huante that he often found himself wandering through land Culinary Institute.

Even after school, whether he was sitthem carrying a little salt in his pocket, which I’m a Durham/Chapel Hill girl, so I came in handy when he’d pick green beans and ting down with a 20-pound bag of carrots to love Watts Grocery, Magnolia Grill, practice turning them into flowers or facing tomatoes off the vine, making his own salad. loved Bonne Soiree for a special the comments of the frustrated head baker They also fed his desire to experiment with occasion. ~Beth LittleJohn because the cake he made looked so smashing food. “When I was 10, I begged my mother

Mario Huante

I love to go to...

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.

John Anderson Executive Chef, Eschelon Hospitality “Most chefs have a story about their

mother growing vegetables, or how their parents were foodies; I don’t have any of that,” laughs John Anderson. “I had a friend who always went out to eat, and I always went along.”

And while he enjoyed many a meal with his friend’s family, there was one in particular that stuck. “I was about 16 years old and went to Margaux’s,” recalls Anderson. “I had the chance to experience different food, not the traditional burger.”

That day, Anderson, who had always tinkered in the kitchen, taking different bottles of sauce and creating his own concoctions, realized that food could not only be delicious, but it could also be presented as an art form. Tapping into his innate desire to provide for people, he knew at that moment that he would eventually end up as a chef. “I knew that if I could cook for a living, it would be amazing,” says Anderson.

Sushi Thai Cary, and I He started out at NY Pizza in Cary, where love Poole’s. he was quickly schooled in the art of working in a ~Andrew Schaumman restaurant. “It was hot, manual labor, and it was a real sink-or-swim moment,” recalls Anderson.

Winston’s.

“I fought it at first, thinking I shouldn’t have to ~John Scarangella do this much, but I quickly figured it out.” As I recently had a great he moved up to making the dough and sauce, he meal at Second Empire. finally understood the value of taking pride in the ~Andrew Schaumman product, and credits the guys there for instilling him with a strong work ethic. Anderson eventuWe love going out ally headed out west to the Scottsdale Culinary to dinner. One of our Institute and when it was time to land a position, favorites is Vin Rouge. he did the only thing that made sense. He went to ~Scott James the place that triggered his passion.

“I called Margaux’s, thinking I was a big We like to eat at home deal,” laughs Anderson. “What I soon realized is with a big Sunday that while culinary school is wonderful and puts dinner.All of us get you in a great position to build upon, it’s a base, involved and cook. not the end result. Being able to cook something ~Ricky Moore is different than being able to cook 15 different things at a moment’s notice for a restaurant.”

Winston’s, where my How did he come to this realization? “I got scotch will be waiting, to absolutely drown when I started,” says Analong with an order derson. Fortunately, they kept him around, and of ribs. eventually he found his groove and was able to use ~Paolo DeMartino his creativity on the job.

Sushi Thai Cary.

These days, Anderson can be found floating I love it so much I between Eschelon Hospitality’s restaurants, includrefuse to learn how ing Cameron Bar and Grill, The Oxford and Mura. to roll my own.

And when the days are very busy, he’s most content ~Mario Huante with a knife in his hand, chopping vegetables. “It’s quiet, I can’t think about anything else, it’s the terrific part of it,” he says. “I’m very humbled by the fact that I get to do this for a living. It’s more than the food, it’s enjoying the providing aspects of cooking; it’s feeding your friends and family in nurturing environment.” midtownmag.com| xx

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JohnExecutive Scarangella Chef, Saint-Jacques French Cuisine When John Scarangella

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was growing up, one thing was for sure. You wouldn’t find him sleeping in on Sunday mornings. “My grandparents came over from Italy, where everything was built around dinner,” says Scarangella. “In the old world, half the day is spent picking, growing, slaughtering, just to get it to the table.” So on Sunday mornings, everyone in his house would be kicked out of bed by 7am. The sheets would be changed, the beds dusted in flour and the pasta making would begin.

“We’d lay the pasta out on the bed so it could dry,” remembers Scarangella. “I loved it, my uncles would be sleeping on the floor, and I’d be rolling pasta.” He became officially hooked on cooking when he took a summer job after ninth grade, a week before he turned 16, and from that moment on, he can’t remember a time when he wasn’t cooking. His experience led to an apprenticeship with the American Culinary Federation, where he sought out a mentor who was experienced as a classically trained French chef.

“On my resume, I stated I wanted to use classic techniques with quality ingredients to produce food that made people happy.

I knew the technique was important, and the French have the best; it’s classic for a reason,” says Scarangella.

He now can joke that he was hired for a job he wasn’t quite qualified for. “It was an amazing experience. There was no set menu, so every day, we got in at nine o’clock and just planned out what it would be,” says Scarangella. “I’m a huge sports fan, and for me the pressure, the excitement and the preparation, every day, it was like getting ready for the big game.”

Knowing how to prepare to cook, day in and day out, is something that Scarangella has carried with him over the years.

“You have to be able to set up, prepare both mentally and physically, and plan on how you are going to do it. You have to have a team, and be in the position for the people you work with.

Just like in baseball, a catcher may never miss the ball, but in case he does, you’re there,” he says.

And when it comes to crunch time, Scarangella prides himself on the subtle details that make the difference. “It’s about holding the pan gently, how you place the food on the counter and not slamming your knife down,” says he. “The environment is fastpaced, but the kitchen has to be calm.”

Now, as the executive chef at Saint-Jacques French Cuisine, he couldn’t picture doing anything else. “I love cooking; I could never not love it, and where I am is perfect,” says Scarangella.

“Being able to do this is a gift.”

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AndrewChefSchaumann De Cuisine, Vivace When Andrew Schaumann was getting ready

to go to college, he had planned on becoming a writer. And, interestingly enough, becoming a chef wasn’t even on his radar. “Many people have a sexy story, such as I ate a mussel when traveling in France and knew at that moment I wanted to cook,” says Schaumman. “I didn’t have that.”

As a matter of fact, Schaumann doesn’t think of himself as having a great palette, claiming he’s more of a meat and potatoes kind of guy. But Schaumann is a self-confessed people pleaser. So when he landed a job at a local pizza and sub shop before leaving for college, the lightbulb went off. “I just really liked it,” says Schaumann.

Slowly, his plans transitioned, and working as a chef began to take center stage. “I loved it, and it became more of my focus than school. It got to the point that I was working much more than I was in class,” he says. “I always kind of excelled in cooking, and it just drew me in.”

After a few years of experience, including cooking for six of biggest car shows

in the area, Schaumann ended up working at the Casbah Restaurant, a Mediterranean hot spot, where he made the decision to fully commit to cooking. The combination of the fast-paced kitchen, which never seemed to slow down, and progressive, day-to-day menu was just what he was craving.

“It was the first gourmet restaurant I had been in,” he remembers. “Even though I had been cooking for years, I was so out of my element. They’d hand me a menu, and that was the prep list. I had to go down with a pencil,

underline what I was responsible for, and then go prep it. I really earned my chops.”

And while he was earning his chops, he’d gaze longingly at the sauté station, probably the busiest in the place, watching this one very tall chef in particular bob back and forth, ducking to avoid hitting the hood of the stove. “I saw it as this romantic station, I couldn’t believe anyone could handle it,” remembers Schaumman. His day came much sooner than he could have imagined, for within a few months on the job, that station became his.

These days, Schaumman can be found doing whatever is necessary in the kitchen at Vivace. “I love coming to work. I burst through the door, ready to do anything. I’ll clean up, do the prep work, jump in the line, there’s nothing I get burnt out on,” he says.

And the ultimate part of his day is when he gets to send a dish out. “I love the whole presentation; I want to make it perfect for the person ordering it so he can really enjoy it.” says Schaumman. “That’s what it’s about. I want it to be perfect for the experience.”

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In the kitchen, you’re

James Castellow Executive Chef, Zest Café and Home Art

It’s funny how things can come full circle.

Especially when you least expect it. Such is the case with James Castellow, who during high school was a typical teenager with a job. Except his job was at Zest Café and Home Art, where doing the dishes slowly grew into more. “I had worked at a few local restaurants, but when I got to Zest, I quickly progressed, moving into the line,” he recalls.

“It started out as just a job, but it evolved into something more. The chef I worked for really shaped my work ethic.”

So when the time came to think about his future, Castellow decided to give culinary school a try. While continuing to work

at Zest, he attended Wake Tech’s Culinary Technology program. “Wake Tech really has a great program and continues to have very skilled people coming out,” he says. “It’s really helped our local scene.”

Through school, he had the opportunity to participate in a few American Culinary Federation competitions. Those extracurricular activities were just the push he needed to make the commitment to being a chef. “I was already the sous chef at the restaurant, but like most kids, I wasn’t sure of my direction,” remembers Castellow. “I suddenly realized that I was good at cooking and I really enjoyed the artistic aspects of the business.”

Having the artistic talent came as somewhat of a surprise to Castellow, who jokes that he has never been able to paint or draw. “But for some reason, I can make food look really good,” he says. “It’s funny, because growing up, I never though about the presentation on the plate, but through my experiences,

I’m more of a sweet person; I really like our chocolate ice cream. But I’m a picker, I’ll pick at everything. ~Daniel Schurr

I learned that if you are going to eat something, you are going to look at the presentation first.”

His artistic and culinary gift is part of the reason he has quite a following at Zest, which he returned to five years ago as the executive chef after leaving for five years to get front-ofthe-house experience. “I grew up in Raleigh, I went to Enloe High School, I definitely have a Southern cooking background,” says Castellow. “I try to incorporate that into my food, but I also try to make it healthy. “ While these days Castellow is most likely to be found wearing the chef ’s hat, he has not forgotten his early days at Zest. “I can be a teacher and a leader, but I am also a baker, the line cook, the prep guy, the janitor, and the handyman. I wear many hats,” says Castellow. And even though he has the ultimate title, he’s humbled and excited to know there’s always more to learn. “I do feel like now, after all these years, I could walk into any restaurant and survive a shift on the line, but I am still learning every day.”

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m

re

most likely to pick at...

I love seafood; I could eat raw oysters, crawfish, and soft shell crabs every day. ~Antonio Saladino

Paolo DeMartino may be one of the

founding fathers of fine dining in Raleigh. He was, after all, the man behind Piccolo Mondo, which in 1976 was one of the few fine dining establishments in the city. His food was so highly desired that when he closed that restaurant in 1993, his former customers couldn’t get used to life without osso buco and spinach fettuccini alfredo.

Fortunately, after a few years of making tiramisu for restaurants, Paolo decided to get back into the business with Café Tiramisu, this time with his grown sons, one of them – R.D. – cooks on the other side of a shared wall at North Ridge Pub. And while often times a restaurant opens and hopes customers will come, Paolo’s case was different. “We had so many people telling us that they missed my dad’s food, asking when was going to open another restaurant,” says R.D. “We figured all we had to do was open it up and we’d have a full house.”

But Paolo’s journey with food didn’t begin here in Midtown. It began thousands of miles away, across the ocean, in Italy, with stops along the way in Egypt, Cuba, New York and Puerto Rico. “After the war and into the 1950s and 1960s, these areas were booming destinations,” says Paolo. And while the scenery changed, cooking was ever present, as over the years Paolo would join his family in whatever international city they were opening a restaurant in, for the sole purpose of helping out.

“My family was always in the restaurant and hospitality business, and I followed my family; I had to help them,” remembers Paolo. While Paolo was always

Our cinnamon cappuccino ice cream is awesome. ~John Scarangella

very involved, it wasn’t until after the family fled Cuba in the late 1950s that he began cooking, first in Puerto Rico and then in New York, where he opened his first restaurant. And it wasn’t until a family approached him, suggesting that he put his talents to use in Raleigh, that he considered moving his family to the area.

Introducing fine dining to the Raleigh scene meant literally going the extra mile to get the best ingredients.

“In the beginning, we had to get our veal and bread from New York, “ remembers Paolo. “Eventually, we were able to get the veal from Chapel Hill, and slowly, more items locally.”

By the time he opened the doors to Piccolo Mondo, his boys were old enough to stand on milk cartons and wash dishes in the kitchen. “We never had babysitters, they just brought us to work, so we were always there,” remembers RD. “It’s just in our genes. The whole idea of food was something we grew up with.”

At home, Sundays and Mondays were all about family dinners that were a blend of Italian and Cuban food, which, in addition to the main dishes, featured black Greek olives, feta cheese and a slew of salads that were passed around. “It was a gathering time, it was the way we got together as a family,” says R.D. “I don’t think I appreciated it at the time. But now, looking back on it, this is how our passion for food and cooking developed.”

These days, both generations work in their respective kitchens. Paolo jokes that you should never ask him what’s good on the menu, because everything is good; it just depends on what you like.

And R.D. jokes that while both he and his brother tried to get away from the restaurant business, they couldn’t resist the family pull. “Certain nights, I come in and see people whose tables I used to bus. Now they’re in here with their kid’s kids,” says R.D. “When you see the repeat customers over and over, we can see what we’ve achieved, and think ‘wow, we are doing something right.’”

Paolo DeMartino Owner and Chef, Café Tiramisu *(not pictured: R.D. DeMartino, Chef, North Ridge Pub)

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Beth LittleJohn Chef de Cuisine, Coquette Brasserie

Whether she was cooking with her nanny,

experimenting with egg rolls or hosting a dinner party for her high school friends, Beth LittleJohn, who grew up on a farm outside of Hillsborough, can’t remember a time when she wasn’t cooking. She was so interested in food that she knew by the age of 12 that being a chef was exactly what she wanted to do. “We went on a middle school field trip to Mama Dips in Chapel Hill,” says LittleJohn. “She made fried chicken, and it was one of those moments when I just knew.”

Over the years, LittleJohn fostered her love for food by watching cooking shows on

PBS, long before the Food Network. And if something inspired her, she’d just find the recipe and make it.

When it came time to go to college, LittleJohn was hoping to head directly to culinary school, but her first choice school required some restaurant experience. So while she put her plans on hold and headed up to Wheaton College in Massachusetts to study sociology, she continued to practice her cooking skills using the only kitchen available – the one in her dorm. “I was the RA for a year and a half, and I lived by the kitchen, so I cooked for my students,” she recalls. “They were happy.”

It was after graduation, with the required experience under her belt, that she decided the time was right to apply to the Culinary Institute of America. “My friends back home, they loved my food, but they didn’t want to talk about it the way I did,” says LittleJohn. “To be around all of these people at CIA who felt the same way about food as I felt, it was the most amazingadore_ja 21 months of my life.”

Upon finishing school LittleJohn chose to come back home, where she began working at the Carolina Inn, moving up quickly. After two and a half years, she left to take a position as a corporate chef, but soon realized that she needed something a little different. “I really wanted to find a place that allowed me to show my creativity as a chef,” says LittleJohn.

Enter Urban Food Group and Coquette Brasserie, where she was able to blend exactly what she learned in culinary school with her experience to run a fun yet hardworking, team-oriented kitchen.

“I remember what it was like, we all had to work our way up, even during school,” says LittleJohn. “I’m not too good for anything, I will do anything I need to do.”

Now, she’s doing exactly what she had always envisioned for herself. “It’s always fun to create something for someone to eat, and then see the reaction,” says LittleJohn. “It’s not a personal thing, it’s a desire to make midtown.pdf 5/23/11 someone else happy, 10:31:28 realizing AM that you are really nourishing people.”

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Ricky Moore Executive Chef, Mia Francesca Ricky Moore was a smart teenager. He

figured the best way to hang out with the girls was to take home economics. Little did he know that the class would end up tapping into memories of his childhood; a childhood that blended classic German food, such as dense nutty bread and roasted chicken on a stick, with classic Southern comfort food. “I lived in Germany from ages three to seven.

When we moved back to North Carolina, 3:55:52 PM I spent acarolina lot ofdental timearts_ja.pdf with my6/10/11 grandparents, who had a farm,” says Moore. “That early

exposure to such diverse food helped me gain an appreciation for how to enjoy it.”

In addition to the exposure, Moore got first-hand experience in food preparation. “On Sundays, everyone would come over after church and stay through supper. It was my job to help in the smokehouse, get the eggs and crank the water from the well,” says Moore. He also credits the mobile farmer’s market – who Moore calls the original locavore – with helping fuel his passion for fresh, local ingredients.

So when home-ec class began, his interest in food sparked up, prompting him to get a job in a seafood joint. “I started washing dishes, doing some cooking, and I really enjoyed it,” says Moore. “But I got an art scholarship to college, so cooking was put on the back burner.”

But not for too long. Moore found he was yearning for something different.

He got exactly what he wanted when he joined the military as a paratrooper and began cooking in the dining hall. “It was basic, but I liked it, and I liked the organization of running a kitchen,” says Moore. It was also a test of his work ethic, as one of his first jobs was working the

egg grill, an intimidating station where an estimated 800 soldiers came through. The whole experience made something click.

“Soldiers would come through the line, in combat or field situations, and it was a morale booster knowing you have a hot meal for them.

The food equaled comfort,” says Moore.

Once he discovered his passion, he was constantly seeking learning opportunities.

Feeling a classical culinary education was essential to his growth, he attended the Culinary Institute of America, and from there, had the chance to cook in many cities, including Washington DC and Chicago, before arriving back in Raleigh. But one of his greatest experiences was appearing on Iron Chef.

“When they first called, I thought it was a prank,” laughs Moore. While he didn’t win, he showed well – so well that to this day his fans are certain he really should have won. Since that time, Moore has been an active part of the local scene, and he is gearing up for his next venture, Mia Francesca, set to open soon in North Hills.

And the opportunity excites him, for it’s just what he wants to be doing. He actually can’t picture it any other way. “I didn’t choose this job,” says Moore. “It chose me.”

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Scott James

Executive Chef and General Manager, Midtown Grille

“I don’t know if there

is some kind of meantto-be with being a chef,” says Scott James. “But I was always pulled toward it. I am convinced that cooking chooses you.”

And while James says that it took him a while to reach out and grab it, in the back of his mind, he knew it was there.

Born in England, with a father who was in the military, James had the chance to travel. “It really influenced me, as far as seeing what people were eating,” says James. By the time he was in high school, he did a lot of the cooking, whether it was for a family event or a weekday dinner.

So around the age of 20, when James felt cooking was calling his name, he decided to pay attention. He ended up at a small English restaurant in Cary. “I was a green kid, looking for a job. I started in dishwashing, eventually did some prep work, and began to think I was pretty good,” says James.

Feeling that he was ready to make the transition to cooking, he was determined to figure out a way to make it happen. “I knew I wasn’t able to go to Charleston, Boston, New York, or any of the big cities; I couldn’t afford it. So I began my own search, pushing myself, whether it was learning techniques or doing research,” says James.

He credits the influence of two mentors who had a profound effect on the way he approached cooking. This included recognizing that the time was right to move on, but also knowing when to look past the chance to go down the street for an extra few bucks. “In this business it’s easy to move for a dollar more an hour,” says James. “But sometimes, if you’re in a good situation, it’s better to take the initiative where you are and do more, without demanding more.”

Through a combination of small restaurants, country clubs and fine dining, he was able to develop his skills, and in a strange twist of fate, he ended up at Midtown Grille. “There are lots of restaurants that open; you have to know when the right one comes along. I had been here before, many years ago,” says James. “When I had the opportunity to come back, I knew it was right.”

These days, James stays motivated by thinking that every night, there’s a chef that he wants to impress sitting at one of his tables. “I want him to leave thinking, ‘Oh, I should work harder’,” says James. “It’s about doing your best, day after day and night after night.”

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If I wasn’t a chef, I’d...

Love to play golf every day. ~Scott James

I’d be running a casino. ~Paolo DeMartino

I can’t imagine not cooking. If anything, I hope that one day, I can use my passion to educate children about the importance of healthy eating. ~John Scarangella

Ginia West

Chef, Vinos Finos y Picadas

About a year ago, Ginia West’s husband, Pat, had an idea. And

at first, she thought it was sort of crazy. “We were driving past Lafayette Village, and he thought that we should go look at some space,” remembers West.

His idea? A wine store that also served small plate accompaniments. “My father loved wine; being from Argentina, he learned to appreciate all South American wines, and Pat loved my dad,” says West. “While I loved cooking, I had never cooked for massive amounts of people, but I really wanted to do it for him.” She was so supportive that a little over a year after looking at that space, she’s the lady-in-charge-of-the-kitchen at Vinos Finos y Picadas, which means good wine and small plates.

“I didn’t go to culinary school, so I hate to call myself a chef,” says West modestly. But she is indeed the chef, making empanadas and other delectable South American delights from her childhood spent in Peru. It was a childhood full of cooking, especially during holidays spent with extended family.

“We were always cooking, eating and talking about what we were going to cook next,” says West. “When it came to empanadas, we’d spend the whole day making the dough. I loved it.” While she decided against culinary school and instead became a therapist and later a Spanish interpreter, over the years she continued to share her culinary gifts with her husband and family. Knowing how much passion she felt for it made opening a restaurant too tempting an offer to pass up.

“Life has many paths, of which you don’t pick half of them, and then suddenly you are in a situation where you didn’t know you’d be in,” says West. Determined to do things right and pay tribute to her South American roots, West traveled to Argentina, traveling around to different establishments to fine tune their ideas. Upon her return, Vinos Finos y Picadas came to life.

Today, the recipe that she uses to whip up her empanadas is exactly the same one she used as a little girl. And if you ask West to share the recipe, she’ll tell you that it’s actually not written down anywhere. “Yes, there are certain recipes for certain things – cooking is chemistry – but I do it more by instinct, with everything starting from scratch,” she says.

And how has she adjusted to a life that involves cooking for large numbers of people? “I feel happiness when I give food to someone; I feel like I am giving them something I made for them,” says West. “I just love it.”

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My dream job would be Anthony Bourdain, or a bass player. ~Ricky Moore

A surgeon of some sort, maybe heart or brain. Or a professional mountain biker. ~Daniel Schurr

I’m already doing it. I still work as a Spanish interpreter. It brings my whole life together – I get to help sick patients and I feel like I am giving back to the gift my parents gave me of two cultures by helping people communicate. ~Ginia West

HUNGRY? HUNGRY? Check out one of these hotspots for yourself!

Antonio’s Gourmet Market antoniosgourmetmarket.com (919) 887-6310 Backyard Bistro backyardbistro.com (919) 851-6203

A bike messenger.

Café Tiramisu cafetiramisu.net (919) 981-0305

Psychiatry. I’ve always found people fascinating, and wondered why they do what they do.

Chef Mario’s, Inc. Catering and Personal Chef chefmario.com (919) 781-4141

A sports fisherman: I had my first boat at the age of 10, and was born and raised on the bayou.

Coquette Brasserie coquetteraleigh.com (919) 789-0606

~Andrew Schaumman

~John Anderson

~Antonio Saladino

Cameron Bar & Grill cameronbarandgrill.com (919) 755-2231

Ladyfingers Caterers lfcaterers.com (919) 828-2270 Mia Francesca miafrancesca.com Midtown Grille themidtowngrille.com (919) 782-9463 Mura North Hills muranorthhills.com (919) 781-7887 North Ridge Pub northridgepub.com (919) 981-6005 The Oxford oxfordraleigh.com (919) 832-6622

Saint Jacques French Cuisine saintjacquesfrenchcuisine.com (919) 862-2770 Second Empire Restaurant and Tavern second-empire.com (919) 829-3663 Sono Raleigh sonoraleigh.com (919) 521-5328 Vinos Finos y Picadas vinosfinosypicadas.com (919) 747-9233 Vivace vivaceraleigh.com (919) 787-7747 Zest Café and Home Art zestcafehomeart.com (919) 848-4792

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midtown

reviews

movies

Big Stars…Big Movies for Fall Some of Hollywood’s biggest “A” list stars, Matt Damon, Brad Pitt, Morgan Freeman and Ashley Judd, bring everything from futuristic action adventure to drama, and even a remake of the much loved Footloose, to the screen this fall.

Contagion

Moneyball

Starring: Matt Damon, Kate Winslet and Jude Law Rated: PG-13 Opens: 9/9/2011 Plot: A lethal airborne virus that kills within days is becoming a fast-moving epidemic. The worldwide medical community races to find a cure and control the panic that spreads faster than the virus itself.

Starring: Brad Pitt, Robin Wright and Jonah Hill Rated: Not Yet Rated Opens: 9/23/2011 Plot: Based on the true story of the Oakland A’s general manager Billy Beane’s successful attempt to put together a baseball club on a budget by employing computer-generated analysis to draft his players.

Dolphin Tale

Footloose

Starring: Morgan Freeman, Harry Connick Jr., Ashley Judd Rated: PG Opens: 9/23/2011 Plot: Swimming free, a young dolphin is caught in a crab trap, severely damaging her tail. Dolphin Tale is inspired by the amazing true story of the dolphin and compassionate strangers who banded together to save her life.

Starring: Kenny Wormald, Julianne Hough and Andie MacDowell Rated: PG Opens: 10/14/2011 Plot: Writer/Director Craig Brewer (Hustle & Flow) delivers a new take of the beloved 1984 classic film where a hip Chicago teen moves to a Midwestern town where, thanks to a pastor, dancing is outlawed.

In Time Starring: Justin Timberlake, Amanda Seyfried, Olivia Wilde Rated: Not Yet Rated Opens: 10/28/2011 Plot: In the not-too-distant future, scientists have discovered a way to turn off the aging gene. As the threat of overpopulation looms over society, money becomes a thing of the past. Now, assets are measured in time; those with the most time also possess the most power. Suddenly a young commoner (Justin Timberlake) finds himself with more time than anyone can imagine. He must run from the corrupt police in order to clear his name of murder and save his life.

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midtown

reviews

music

As temps cool, music stays hot September and October bring us a wide array of music releases. A sophmore album from breakout artist Drake and Coldplay’s fifth album headline the list. We also have a couple of debuts for you to try out. Happy listening!

Wild Flag (Wild Flag) Release Date: 9/13/2011

The Year of Hibernation (Youth Lagoon) Release Date: 9/27/2011

An album trailer for Wild Flag’s debut self-titled album is available online now.

This will allow fans to sample every crisp, punk-influenced, guitar-heavy song that will appear on the record. All tracks were recorded live except for the vocals.

The Year of Hibernation is the debut LP from Idaho-based indie rocker Trevor Powers. Powers has spent the better part of 2011 garnering blog and critic buzz for his delicate, spaced-out indie pop ballads. Check out tracks “Cannon” and “July”.

Mylo Xyloto (Coldplay) Release Date: 10/25/2011 Coldplay’s fifth album, “Mylo Xyloto” (my-lo zy-letoe), will be released on October 25th.

“Mylo Xyloto” is Coldplay’s first release since 2008’s “Viva La Vida” which debuted at No. 1 in Billboard and has sold 2.8 million units.

Coldplay has an incredible following and we expect similar numbers from this release.

Evanescence (Evanescence) Release Date: 10/11/2011 The self-titled album will be the third studio recording from the band, whose massive 2003 breakthrough album, “Fallen,” has sold 7.5 million copies in the United States.

“What You Want” will be the album’s first single and is receiving rave reviews since its release online.

Take Care (Drake) Release Date: 10/24/2011 We won’t have to wait much longer for new material from Drake. In a follow-up to his platinum record, “Thank Me Later”, Toronto’s own will release his sophomore album, “Take Care”, on October 24th.

Collaborations with 8Ball & MJG and Stevie Wonder are rumored to occur. midtownmag.com| 47

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MiDtown

reviews

wine

BYE BYE

BEER...

Montebuena Rioja Cosecha Vintage: 2009

HELLO TAILGATING REDS There’s no rule that says your drink of choice must be beer for tailgating – instead, grab a robust red to match your grilling menu.

Style: Tempranillo Tasting notes: Appealing perfume of spice box, leather, tobacco and blackberry. Packed with ripe fruit, has outstanding concentratioon and impeccable balance.

Price: $11.99/bottle

BY DAVID SENDALL, Assistant Manager – Total Wine & More

SOBON ZINFANDEL FIDDLETOWN RASTEAU COSTES DU RHONE VIGUIERS Vintage: 2009 Style: Southern Rhone Blend Red

Vintage: 2008 Tasting notes: Sweet plum and black currant fruit flavors, with an iron hint and backed by a lighlty tarry edge on the finish.

Style: Zinfandel

u

DiD Know?

Price: $9.99/bottle

Red wine has more antioxidant properties than white wine and contains resveratrol, which seems to be important in the cardioprotective effects of wine.

FLICHMAN MALBEC TUPUNGATO Vintage: 2007 Style: Malbec Tasting notes: Aromas filled with

jam, raisins, and plums. Very fruit forward with a backbone and structure to follow it up, dark fruits and powerful.

Pair with: Grilled red meat.

Price: $15.99/bottle

Tasting notes: A fullbodied wine. Blackberry fruit interweaved

with plum, tobacco and leather.

Price: $19.99/ bottle

RED KNOT SHIRAZ Vintage: 2008 Style: Shiraz Tasting notes: Ripe raspberry layered with hints of roasted coffee and almond oak.

Pair with: Grilled meat, BBQ or turkey.

Price: $9.99/bottle

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midtown

reviews

apps

iPhone Fun… With an iPhone in your pocket, fun is never far away with these apps! You can perfect your cornhole toss, take vintage photobooth photos, send a photo postcard and even keep up with how much vacation time you have left! Hope you find your new favorite app!

WakeMed Health & Hospitals • Free

Pulse News • Free

Want directions to the nearest WakeMed emergency department? Looking for one of their hospitals or a physician? Want to check out their services and locations?

Maybe save your personal health profile? Just pick up your iPhone and download the free app. It’s that easy.

Image To Text – OCR • Free

iTookOff • $.99

Allows you to extract editable ASCII text from images, and share the results. Simply take a picture of a document and e-mail the image to yourself, co-workers, friends. You will all receive not only the image, but also text file that contains the editable text that is extracted from the image.

iTookOff is an app that manages and tracks your allotted vacation, sick and personal time. You can now know and have your paid leave balances with you at all times. iTookOff offers unparalleled customization and is the best way to track your paid leave balances with your iPod Touch or iPhone.

Tailgate Games • $.99

Pocketbooth • $.99

Do you live to tailgate? Are you counting down the days to the first kickoff of football season? Does the clank of horseshoes bring a smile to your face? If so, Tailgate Games is the iPhone app you’ve been waiting for!

Features four complete tailgate games; cornhole, horseshoes, ladder ball (ladder golf) and washers.

Turn your iPhone or iPod touch into a vintage photobooth with Pocketbooth: the photobooth that fits in your pocket. Pocketbooth perfectly replicates the intimacy, spontaneity, and hilarity of a traditional photobooth. Take it to your next party and watch as your friends’ inner-divas emerge.

Postagram Postcards • Free

Postagram makes it easy to send a printed photo postcard in the mail to yourself, friends or family anywhere in the world. Take a photo with the app, or use a photo from your iPhone library, Instagram, or Facebook.

Color Effects • Free

Create dramatic images by removing colors or changing them entirely. Gray out everyone in an image, except for you. Make the sky green/yellow/rainbow or whatever. Make your hair purple.

Change the color of anything!

Pulse takes your favorite websites and transforms them into a colorful and interactive mosaic. Tap on an article to see a clean and elegant view of the news story. Save stories for reading later across all platforms. So good, the application is featured in the App Store HALL OF FAME!

DEALSGOROUND • Free

DealsGoRound is your marketplace for re-selling and buying past Groupon, LivingSocial, BuyWithMe, etc...deals in the US. With their iPhone app you can purchase past deals for nearby merchants, track your recent DealsGoRound purchases and view your purchased certificates for redemption time.

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Not only are lamps essential to a well-lit room, but they make a huge impact on a home’s overall look and feel. Illuminate your space and amplify your style by choosing the right floor and table lamps for your home.

lamps Beaded lamp by Baker from the Barbara Barry Collection. Graduated, hand-blown Murano glass beads are mounted on a clear crystal base to create this striking column lamp. The lamp is offered in two sizes, three bead and five bead versions, and in two colors. Rodolfo Gonzales Interior Design $2,136.

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3

4 1 2

6

5

1 This unique floor lamp is crafted out of Murano glass and metal to form its towering presence at over five feet. Each section of the glass is blown to capture the light and radiates it throughout the room. It is topped with a blown final.

Hunt & Gather, $650.

2 This French style table lamp boasts an original casting of Pomona, the Roman Goddess of Abundance, in bronze. She is sitting atop a Roman Dolphin, and together they sit on top of a marble base with bronze feet. It is perfect for virtually any room. Hunt & Gather, $2,495.

3 Hand painted Toile lamp by Brunschwig & Fils. Recommended

by Stacey Swecker, $1,200.

4 Baker Palanquin table lamp from the Bill Sofield Collection. The cube sits atop a stepped antique gold stand with small, sturdy legs. An inverted striated shantung silk shade completes the warm glow of this lamp. Rodolfo Gonzales Interior Design, $1,481.

5 Beautiful stucco finished lamp base is adorned with beaded jewelry, a new trend in lamp design. Burlap with crackle interior compliments beaded jewelry on a lamp shade with faux stone, bead and pearl necklace band on top portion of shade. Perfect for a beach home, or a room with an Industrial French Country slant. Shops at Baileywick, $195 6 Metal and shell desk lamp by Maitland Smith.

Recommended by Stacey Swecker, $400.

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8

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11

10

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7 Baker Boxer table lamp from the Bill Sofield Collection. The bold proportions and exotic materials make it a conversation starter. The sculptural body is composed of two open square panels covered in ivory ostrich leather.

Rodolfo Gonzales Interior Design, $2,865.

8 This beautifully engineered reading lamp has the control dimmer at just the right position for chairside or bedside. The shade extends in order to put it in numerous positions. Available in several finishes. Brooke & Birdie, $987.

9 So Sweet! Bird lamp with rectangular shade.

Revival Antiques, $68.

10 Small but mighty in style. A 16'' lamp with a natural paper closed top shade. It can be purchased in numerous finishes which, will allow it to be used in any style decor. Brooke & Birdie, $375.

11 French Country Ellory hand-carved lamp. Affordable Chic, $280 each, available as a pair.

12 Vintage lamps with new shades by Sylvia Miller of “Sensational Lighting”.

Soho Consignment, $195.

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13 This stone lamp offers great textural detail. Revival Antiques, $155 (pair).

14 Vintage lamps with new shades by Sylvia Miller of “Sensational Lighting�. Soho Consignment, $88.

15 Blue and white antique reproduction lamp. Affordable Chic, $197.50.

16 This equestrian lamp depicts a horse in regal pose. The shade would beautifully complement most traditional office, study or den settings. During festive autumn and holiday seasons, dried leaf or pine garland can weave at the base of the horse for a signature statement.

Shops at Baileywick, $174.

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say it

with lighting The right lighting can make an average room look spectacular, disguise flaws and enhance assets. Lighting can enhance color schemes and make odd rooms seem intimate and cozy.

Choosing the right table or floor lamp can be one of the most important tools in decorating your home.

Table lamps fall into three categories: task lighting, general lighting or accent lighting. Task lighting delivers essential illumination for specific tasks like reading or cooking. It is localized, shadow free and easy on the eyes. When decorating a room, it takes several different types of lighting to truly complete the look. In the ideal room, general lighting, task lighting and accent lighting work in harmony to create an overall effect that is comfortable and engaging.

“When decorating with table lamps, placement is key,” says Darleen Johns, owner of Shops at Baileywick.

She says there should be enough table lamps in your home to accommodate the many tasks that you do each day. “If more than one person does tasks simultaneously in the same area, such as if you and your partner read in bed each night, two table lamps should be used,” says Johns. “Remember, the bottom of the lamp should be placed at eye level when you are seated. For delicate tasks, the light source should be 10 to 12 inches below the user’s eye level.”

As you can see, choosing the right lighting for your home takes more thought and consideration that you may have previously thought. Once you decide on the function of your table lamp, the fun part is deciding on the style of table lamp. The choices may be a little overwhelming, but if you take a little time now to select the right lighting for your space, you will create a room that is truly complete and comfortable.

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the

pitch tent

Unplug, unwind, and snuggle up under the stars

BY Jenni Hart

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a As you read this issue of Midtown Magazine, chances are you’re within a 20-minute drive from a great family-friendly campsite. If you’re a seasoned camper, then you know camping is an activity unrivaled in its ability to stimulate your senses and re-energize your relationships. Even a single night of camping provides a unique opportunity to slow down and connect with nature and your loved ones apart from the bustle of everyday life. This time of year offers cooler nights and fewer bugs, so a night spent sleeping outdoors can be downright comfy. Maybe not luxury-hotel comfy, but who needs pillow-top mattresses and 800-thread-count sheets every night of the year?

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One touch of nature makes the whole world kin.

- William Shakespeare

Falls Lake State Recreation Area, William B. Umstead State Park, and Jordan Lake State Recreation Area are three camping destinations that are wellequipped for family outings, and easy to access from anywhere in the Raleigh area. Reservations are either required or strongly suggested, for campsites that are a budget-friendly 20 dollars a night for basic sites, 25 dollars for sites with water and electrical hook-ups.

As with most family activities, the success of your campout depends on how well you’re prepared.

You’ll need to plan for shelter, bedding, proper clothing and gear, and of course, food. Here we cover the basics to get you and your family ready for a night out of doors.

the tent – YoUr hoMe aWaY FroM hoMe You may want to think about borrowing or buying used, in case the camping bug bites you only once, because a family-sized tent can cost hundreds of dollars. But price is just one of many factors to consider when it comes to choosing the right tent for your needs. Keep in mind that tent manufacturers universally underestimate the size of the average camper, so when the product description says the tent sleeps six, you can probably sleep a maximum of four people comfortably. In order to accommodate some storage for your clothing and other items, and to keep from stepping on your tentmates when entering or exiting the tent, a good rule of thumb is at least 30 square feet of floor

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Campers bring folding chairs and share family time around this William B. Umstead State Park campsite.

space per adult. Increase that number for longer trips or larger campers.

In order to make your tent the coziest it can be, think “dry” and “ventilated”. A waterproof tarp placed on the ground before you pitch your tent is a good idea, even if your tent has a floor. You may be surprised that even on a night without rain, dew and ground moisture can seep into the tent and make the inside air clammy and uncomfortable.

A tarp, also known as a “footprint”, will provide a barrier against that moisture.

And look for a tent with mesh ventilation, as the option of letting in fresh air will make sleeping on warmer nights a lot more pleasant. Tip: If you have a new tent, set it up on your driveway first to make sure you have all the parts. A practice set-up will save you a lot of time when you get to your campsite.

Bedding If you choose a night with mild temperatures, the cheapest, most basic sleeping bag will suffice. If you’re over 30, an air mattress is a treat; over 40, it’s a necessity. You can get an entry-level air mattress with an automatic pump for around 35 dollars.

Tip: Some sleeping bags have outer linings with a coarse nylon type of fabric. These can be noisy in close quarters. If your tentmates are light sleepers, you may want to choose bags with softer outer linings. Don’t forget your pillow!

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Clothing and Gear: Common sense will tell you that camping and blue jeans were made for each other. Pack clothing that can be layered to get you through fluctuating overnight temps, and sweatpants and t-shirts to sleep in.

Tip: Make a rule that all shoes stay outside the tent; your sleeping quarters will stay cleaner this way. Turn the shoes upside down before you go to sleep so the dew doesn’t dampen them, or cover them with a plastic bag.

Although many campgrounds have shower facilities, a lot of campers can pull off a single night’s stay without needing one. But if you think a shower is a must, don’t forget to pack towels and toiletries.

You’ll need a lantern and a couple of flashlights, and a set of walkie-talkies will not only be functional but also a lot of fun for the kids. This may be stating the obvious, but bring extra batteries. Bring scissors. Bring a sharp knife. Bring matches. Keep them locked in the car away from small children if you have to, but trust me, you’ll probably need these things.

Food Why is it that food cooked over an open flame always tastes better? Setting up the tent and sleeping bags can be tedious, but cooking and eating around a campfire is perfection. Pack the cooler with your family’s favorite picnic foods, and don’t forget the chocolate bars, graham crackers and marshmallows. As your kids will tell you, it’s not camping without s’mores.

Tip: If your campsite has a grill, remember to bring charcoal. Although many fire rings have grates that you can cook on, firsttime campers may find it tricky to cook an entire meal over a wood-burning fire.

Plan accordingly, and your first-ever camping excursion may open your family up to a whole new world out of doors. And if you find that typical sibling squabbles give way to giggles, campfire songs, and shadow puppets by lantern light, you’ll be glad you made the effort. For more information on these and other campsites, visit www. ncparks.gov, where you can also download free mobile apps for your iPhone or Android.

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Other CampsitE • Don’t begin setting up until you survey available sites for the ideal location. You may have a large family, young children or a heavy tent; all these factors should be considered when choosing a site.

With some drive-in campsites, you can pull your car right up to the tent pads, which makes unloading your gear much easier. If you have small children, check the campground map and try to secure a site near a bath house.

• Not every campsite is created equal, so given the choice, opt for a site that has a picnic table, a fire ring and a lantern hook. If you’re planning to cook, find a site that has a charcoal grill.

And to go from rustic to refined, spring for a site that features running water and electrical service.

• Before you lay down the tarp, remove any large rocks or sticks from the area where your tent will be. Not only will this increase your sleeping comfort, but it helps your tarp and tent last longer by reducing tears in the material.

Tips: Raleigh area residents have easy access to three nearby campgrounds, each with its own unique features.

DURHAM

William B. Umstead State Park

Jordan Lake State Recreation Area

CHATHAM

• If there’s any slant to the ground, orient the tent so that sleeping bags can go in with the heads at the higher elevation; it’s no fun trying to sleep with your feet higher than your head.

Falls Lake State Recreation Area

WAKE

• Drought conditions may restrict your use of fire at the campground, so check ahead of time. And always extinguish your fire completely before turning in for the night or leaving your campsite.

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PHOTOGRAPHY BY Jennifer roBerTson PhoTograPhy

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kick off tailgating season with a new menu! We asked chef T.J. donovan at ladyďŹ ngers caterers to share a few of his favorite game day recipes.

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Ancho Chili Chicken 4 8oz boneless skinless chicken

breasts, cut into strips 1/8 tsp ancho chili powder 1/4 tsp onion powder 1/8 tsp cayenne pepper (optional) 1/2 tsp kosher salt 1/8 tsp ground coriander 4 oz pureed chipotle peppers

Avocado Blue Cheese 2 medium skinned and pitted avocados 2 Tbsp grated onion 1 Tbsp fresh lemon juice 1 1/2 cups sour cream 1/2 cup blue cheese crumbles 1 tsp salt 1/4 tsp white pepper

1/4 tsp black pepper 2 garlic cloves Directions Put avocados, onion, lemon juice, sour cream, salt, white and black peppers and garlic into a food processor. Blend mixture until smooth and creamy. If too thick, add a tablespoon or two of water. Remove from processor and fold in blue cheese. Chill and serve.

Directions Toss chicken with all spices and one tablespoon of the chipotle peppers.

Grill the chicken for 3 minutes per side or until cooked throughout. Toss with the rest of the chipotle peppers. Serve with avocado blue cheese and celery.

Tomato Brushetta with Herbed Toast Points 15 diced roma tomatoes 3 minced garlic gloves 1 diced shallot

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4 Tbsp shredded fresh basil 1 tsp white truffle oil 1 tsp white balsamic vinegar Salt and pepper to taste Thinly sliced French baguette 2 Tbsp olive oil 2 tsp mixed dry herbs Preheat oven to 400 degrees.

Lay baguette slices out on a cookie sheet in a single layer.

Drizzle olive oil and dry herb mix over baguettes. Toast the baguettes for 8 minutes or until golden brown.

Mix first 7 ingredients together and chill for at least 3 hours. Serve chilled with baguettes.

Broccoli and Bacon salad 3 cups trimmed broccoli florets 1/3 cup diced red onion 1/3 cup bacon crumbles Dressing: 1/2 cup mayonnaise 2 1/2 Tbsp sugar 1 1/2 Tbsp apple cider vinegar Mix dressing ingredients together thoroughly and toss with the broccoli, onion and bacon.

Serve immediately.

Grilled Shrimp Po’ Boy with Cajun Remoulade 4 7'' sub rolls Shredded green leaf lettuce 8 thick slices vine ripe tomatoes

20 21/25 count size shrimp 4 12� bamboo skewers Blackening seasoning Cajun remoulade Directions Coat shrimp in blackening seasoning and skewer. Grill shrimp for 3 minutes per side or until cooked throughout. Assemble sandwich and serve.

Cajun Remoulade 1 3/4 cups mayonnaise 2 tsp Creole mustard 2 Tbsp Spanish capers, drained 3 Tbsp fresh parsley, chopped 1 1/2 Tbsp fresh tarragon, chopped 1 1/2 tsp paprika 1/2 tsp cayenne pepper 2 garlic cloves, minced Dash of Tabasco sauce Combine all ingredients and mix well. Cover and chill for several hours.

Blackening Seasoning 1 1/2 Tbsp paprika 1 1/4 Tbsp garlic powder 1 1/4 Tbsp onion powder 1 1/4 Tbsp ground dried thyme 1 tsp ground black pepper 1 tsp cayenne pepper 1 tsp dried basil 1 tsp dried oregano 1 tsp salt Mix all ingredients and store in an airtight container.

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A few sprinkles of the right spices

can turn up the flavor at your next tailgate!

Cindy Jones of the Savory Spice Shop is back, and she’s got a sampling of some recipes and spices that will have the fans cheering for you instead of their team!

Jamaican Jerk Burgers Yields 6 Burgers 2 lbs ground beef 1 Tbsp orange juice 2 tsp lime juice 3 Tbsp Jamaican Jerk Seasoning 1 tsp soy sauce 1 Tbs apple cider vinegar Directions Mix all ingredients together in a large bowl, then form patties and grill to perfection!

Marinade for Jamaican Jerk Chicken Serves 4-6 6-9 Tbsp Jamaican Jerk Seasoning 3 Tbsp olive oil 3 Tbsp soy sauce 6 Tbsp vinegar 6 Tbsp orange juice 4 Tbsp lime juice Directions Marinate 4-12 hours and grill – it’s that easy!

BONUS For a delicious treat, add 1-2 tsp of Mt. Elbert All-Purpose

Erin’s Easy Guacamole Yields 1½ cup 2 large ripe avocados, removed from skin 2 tsp Mt. Elbert All-Purpose seasoning 1 tbs lime juice 1/4 cup tomato, diced 1 Tbsp red onion, diced Directions Mash avocados to desired consistency. Add Mt. Elbert All-Purpose Seasoning and lime juice and stir. Finally, fold in the tomatoes and onion. Serve with tortilla chips or on top of burgers

Seasoning to 1 lb ground sirloin and grill to perfection!

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LIVING DREAM

TRIANGLE-B ASED

INDIE

B AND

THE

B E A U X F OY L E A D I N G AIRIEL D O W N T O N E W H E I G HT S

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Airiel Down leAD mAn BeAuX foy DiSplAyS hiS high-energy perSonAlity outSiDe of the rBc center.

Airiel Down performS live in concert.

ARTICLE AND PHOTOGRAPHY BY DAVID DROSCHAK

T

“I had 12 calls within a two-minute period from the Triangle,” Foy says. “The calls were from friends who were at the RBC Center. They wanted me to know that one of our songs was playing. So, I sent an e-mail off thanking the Canes for playing our music … and it just snowballed from there.”

Foy actually wrote the song Those who know Beaux Foy’s infectious personality, ingenious marketing “Hurricane Warning” after Hurricane tactics and exhaustive work ethic weren’t surprised this summer when Fran roared through the Triangle in the video “Hurricane Warning with Rod Brind’Amour” captured three September 1996. platinum AVA Awards and eight Telly Awards for his local independent “I just remember the devastation. band, Airiel Down.

I was without power for nine days and Airiel Down’s connection to the Carolina Hurricanes started over I had my chainsaw out there cutting five years ago. The band sent out CDs to all major professional sports trees out of the road, helping people teams across the country and Canada, offering up any of their songs. get through,” Foy says. “It was a real This is a pretty common thing the Canes receive on average 75 CDs a community effort. Being from Pittsseason from groups. burgh that was my first big Hurricane “Very rarely does one hit and you say, ‘OK, I like that one,”’ says and it made an impression.

Pete Soto, the former director of advertising, production and in-game “I penned that song and years marketing for the Carolina Hurricanes, who made the decision to move later in 2007 I brought it to the boys forward with the “Hurricane Warning” song. “Most of the time the and they said, ‘Dude, let’s record this.’ music we get in are just failures or not right for us.”

The Canes had been keeping tabs on Foy remembers being in a meeting when his cell phone started gous and they get the CD and they see ing off … and off and off. He excused himself to see who was calling. midtownmag.com| 71

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Airiel Down Shooting a video on the deck of a nuclear aircraft carrier in the middle of the Atlantic Ocean.

this song ‘Hurricane Warning’ and they loved it. They asked if they could use it as a theme song. I told them I would do them one better and go back in the studio and change the chorus. Instead of saying the ‘Rolling Hurricane,’ I changed it to ‘Carolina Hurricanes’ and the fans just embraced it.”

The song now greets the Canes when they return to the ice for the third period at all home games.

“It speaks to our fans, and if something speaks to your fans then it’s easy to utilize it,” Soto said

What makes the award-winning video even more special is that all the hardware the rockers used to create the

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Canes video was staged in a Cary backyard and cost, well, nextto-nothing.

Foy was prepared to film the video at a Wilmington studio until he saw the $16,000 price tag. Even though the Carolina Hurricanes were willing to share some of the expenses, Foy’s natural instincts kicked in. As the founder of an independent band, he had watched every penny and find frugal ways to be creative now wasn’t the time to splurge.

“They wanted $10,000 for the stage and $6,000 for a wind and rain machine,” Foy recalls. “I about fell out of my chair. No way in hell was I going to have the Hurricanes write a check for that. I look at everything as if I’m paying for it. I came back and told the boys and our videographer we can make this happen.”

Foy knew his friend in Cary had a huge, open backyard and several large fans used to dry hardwood floors that could create some intense wind. They turned on the lights one night, flipped the fans on, hooked up some garden hoses and began to rock.

“We created a hurricane,” Foy says as if the entire setup was nothing out of the ordinary. “It looks torrential dude.

Here’s the kicker, it didn’t cost us a damn dime. It cost us water and electricity.”

“That video won a platinum award at this year’s AVAs. They were just astounded by the special effects. So there you go, try it yourself first. I always tell people, be willing to work hard at it and man you can make anything happen.”

The 35-year-old Foy and five-piece Airiel Down are loud and living proof.

The band’s first big break came in 2006 when Foy returned to his hometown of Pittsburgh and played two songs live one morning on the city’s rock station WDVE. As soon as he got off the radio, Foy’s phone rang. It was a representative of the Gin Blossoms, and suddenly Airiel Down was on stage the next night with the popular band at a downtown concert. Since then, Airiel Down has opened for such acts as KISS, .38 Special and Foreigner.

When asked if he was an instant hit on the strings, Foy responded quickly. “Talent has to be developed. I use Michael Jordan as an example. If he was so talented from the get-go he would have made his high school basketball team, but the fact is he got cut from the team. But Michael had the work ethic and he continued to work and work and he developed his talented and he became the best basketball player of all time.

It’s clear where Foy inherited his discipline and work ethic. His father, Buck, was an Army Ranger and served two tours in Vietnam.

His dad’s service also inspired Foy and the band to begin making stops at various military bases to perform – for free – as the band toured the country. Airiel Down soon became the band of choice for military personnel stationed all over the world. So far in 2011, Foy and the band have performed in such places as Guam, Honduras, Cuba and Pearl Harbor. Most of the trips, until recently, have been on the band’s own dime.

“We always took time to play the bases,” Foy says. “A lot of those people are now deployed all over the world and they are like: ‘You’ve got to see this band I saw at Fort Bragg’ and the next thing you know we’re getting calls from PAOs asking if we would come to places. Now Armed Forces Entertainment has stepped up and they’re paying some of the costs, the USO of North

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Foy joking with Stanley Cup champion Rod Brind’Amour during shooting of video “Hurricane Warning with Rod Brind’Amour.”

Carolina has stepped up.”

With all his military connections and his persuasive personality Foy and Airiel Down became the first band to shoot a video on the deck of a nuclear aircraft carrier in the middle of the Atlantic Ocean in 2010.

“The commander looked at me and said, ‘Son, Metallica hasn’t even done this.”’

“That personality is larger than life and sometimes you say, ‘There is no way he’s going to do this, no way he’s going to pull this off,”’ said Soto.

“He has pulled off things that I totally doubted him on. You almost think he’s pulling your leg sometimes when he says he’s going to do something crazy…then all of the sudden it actually happens.”

Foy’s idea to add Brind’Amour, the former captain of the Canes, to his already popular video version of “Hurricane Warning” was yet another stroke of genius. Foy and Brind’Amour met by chance at a

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Foy recreates a scene from the band’s video “Hurricane Warning” in the CanesVision control room at the RBC Center.

Wake Forest ice rink where Brind’Amour’s son was playing, and the two struck up a conversation. So, when it came time for Foy to pick a Hurricanes’ player to add to the video, he was already sold on No. 17.

“Yeah, the special effects were great and the performance, but at the end of the day when you have Rod Brind’Amour bookending your video that’s pretty epic,” says Foy.

“Beaux struck me as being really different than I expected,” Brind’Amour said of the lead singer who was wearing a skull cap, hiding his wild, shoulder-length flocks. “He was super nice and great with the kids. He wasn’t the typical rocker you would expect. He said, ‘listen to my music.’ I put it in and I was kind of shocked to be honest with you. It was awesome. It’s one of the better songs I’ve ever heard.”

Music success is all relative, and for Foy and Airiel Down, they wouldn’t trade their path for all the tea in China, which by the way is where the band is heading this fall for a university tour. By that time, Foy will have performed in more than 50 countries.

“Your definition of ‘making it’ and our definition of ‘making it’ may be different,” Foy says. “We’re touring the globe, reaching people with music. We’re playing clubs, we’re playing for our military, we’re playing for corporate events, playing for universities – wherever people want to hear music we’re there. We’re paying our bills and we’re making music, and bro, we’re having a ball. We’re doing stuff that no one has ever done. The support we’ve received from our fans and friends…well, words can’t explain it or describe it.”

Airiel Down has sold more than 100,000 CDs and is scheduled to release its third album by the winter.

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MIDTOWN RALEIGH ALLIANCE: ALIGNING FOR MIDTOWN

W

BY ILLYSE LANE | PHOTOGRAPHY BY JENNIFER ROBERTSON PHOTOGRAPHY

Would I be way off base if I were to give some credit to Midtown Magazine with helping to name this smokin’ hot, Six Forks corridor of Raleigh “Midtown”?

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This summer, the Midtown Raleigh Alliance leadership team gathered for the group’s kickoff.

I mean, I know the term is thrown around a lot these days.

And, depending on whom you’re talking with, both the origin of the word and the geographic boundaries are debatable. But considering that the new Midtown Raleigh Alliance defines the area as the two-mile radius surrounding Kane Realty’s North Hills, you have to admit that this magazine was onto something big when it launched over four years ago, with the tag line, “a North Hills Lifestyle”. midtownmag.com| xx

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Midtown has its own gravitational pull. It’s become a significant center of activity for the region. The Alliance brings even more significance to Midtown by connecting the community and its leaders to make an impact on businesses and culture. I’m proud to be a member. ~ Britt Carter, Senior Partner, Fleishman Hillard Director, Midtown Raleigh Alliance

The duke raleigh garden, on The campus of duke raleigh hospiTal, served as The backdrop for The evenT. mikels jones_so.pdf 8/8/11 3:56:07 PM

Today, the concept of “Midtown” is still evolving. So much so, that Martha Grove Hipskind decided to do something about it. “The fact is, the use of ‘Midtown’ has increasingly become a locator within our city and throughout the Triangle,” says Hipskind. “What began decades ago as the city shifted outward completely transformed when the old North Hills Mall became 100 acres of walkable urban amenities, joining Midtown seamlessly with the entire region while further defi ning its unique sense of place.” urbanfood_so.pdf 8/24/11

And with that, Midtown has become

both the home and headquarters for businesses of various sectors, including commerce, healthcare, banking, restaurants, retail, and hotels, not to mention numerous neighborhoods, schools, churches, parks and open space.

It is also an area that has outperformed the region throughout the economic downturn, making it even more important that key stakeholders in the area take an active role in guiding future growth.

“The Midtown Raleigh Alliance will provide the way for us to take shared responsibility for the future of Midtown, 9:28:15 AM which will benefi t the entire region and

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Rev. Dr. Jeff Roberts, Senior Pastor, Trinity Baptist Church and Alliance board member, delivers the convocation.

enhance the quality of life for those in the area,” says Hipskind. “It will do so as part of the City of Raleigh’s 2030 Comprehensive Plan, in which Midtown has been designated a City Growth Center.”

A few weeks ago, Hipskind gathered with local business leaders, residents and politicians to officially kick off and celebrate the formation of the Alliance. “The Alliance provides a forum for bringing community leaders together to promote Midtown while giving this area more identity and visibility within the city and the region,” says Douglas Vinsel, president of Duke Raleigh Hospital and inaugural chairman of the Midtown Raleigh Alliance.

“It will also positively impact economic development and serve as an important link to public discussions around transit, city planning and smart growth.”

And Midtown residents are excited to rally behind the Alliance. “It’s wonderful to have an organized and dedicated driving force that plans to be inclusive and communicative, fighting for and strengthening the Midtown area,” says Chad Ingham, Midtown resident and vice-chair of one of Midtown area’s Citizens Advisory Councils. “I have spoken with the leadership of the Alliance, and just based on the ideas they have shared, I’m very excited for the possibilities it offers.”

So stay tuned. We have a feeling there’s going to be a lot going on. Hey, we’re getting pretty good at predicting these type of thing. midtownmag.com| 79

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calendar

september october Interactive Cooking Classes Antonio’s Gourmet Market September 6, 13, 20, 27 I 7-9pm Lafayette Village I antoniosgourmetmarket.com Wake Radiology Lemonade Stand September 7 I 10am-5:30pm 3201 Lake Boone Trail I alexslemonade.org Kathryn Crisp Greeley Book Signing “The Collected Tabletop” September 8 I 11am-4pm Quintessentials I shopquintessentials.com Anna & Alice Anniversary Party September 8 I 6-8pm I 8490-108 Honeycutt Road, Raleigh I annaandalice.com Mura Vegas Anniversary Party September 8 I 9pm-Midnight Benefits Hope for Haiti I muranorthhills.com Saint Raphael Catholic Church Annual Parish Fair September 9-10 I 5-11pm, 11am-11pm saintraphael.org

Effective Parent-Teacher workshop September 9 I 8:30am I Success in Mind success-in-mind.org I 919-680-8921 North Hills 5k Run/Walk September 10 I 9am I 4815 Six Forks Road northhills5k.com Caring Community Foundation’s Pay-it-Forward Party September 10 I 7pm-Midnight I Renaissance Raleigh Hotel I caringcommunityfoundation.org

2011

Navigating the Legal, Financial, and Emotional Aspects of Separation and Divorce September 20 I 6:30-8:15pm I 4601 Six Forks Road, Ste 400 I Reservation (free) I 919-250-2157 Saint Jacques French Cuisine Cooking Class September 21 I 4:30pm I 6112 Falls of Neuse Road I saintjacquesfrenchcuisine.com

Triangle Fashion Week Saks Fall Fashion Show Wine-d Down Antonio’s Gourmet Market September 22 I 6-8pm I 7700 Old Wake Forest September 15 I 6-8pm I Lafayette Village Road I saks.com/raleigh antoniosgourmetmarket.com MONKEE’s – Frye Boots Trunk Show THE MEAT HOUSE BEER TASTING September 22 I 4158 Main at North Hills Street September 15, 22 | 5045 Falls of Neuse Road monkeesofraleigh.com Free I RSVP at raleigh.nc@themeathouse.com Charlotte’s – Elizabeth McKay Trunk Show Saks – Ippolita Jewelry Trunk Show September 22-24 I Cameron Village I September 15 I 10am-5pm I 7700 Old Wake charlottesinc.3dcartstores.com Forest Road I saks.com/raleigh Duke Raleigh Hospital Art in the Gardens Saks – John Hardy Trunk Show September 23, 24 I 11am-4:30pm, 10am-5pm September 16 I 11am-5pm I 7700 Old Wake dukeraleighhospital.org Forest Road I saks.com/raleigh WakeMed Scrub Run - Running Clinic Saks – Roberto Coin & September 24 I 10am-12pm I Kraft Family YMCA Bertolucci Trunk Show wakemed.org September 17 I 10am-5pm I 7700 Old Wake Forest Road I saks.com/raleigh C.t. weekends – Babette Spring 2012 Trunk Show WakeMed Scrub Run - Running Clinic September 24 I 2014 Cameron Street, Raleigh September 17 I 10am-12pm I ctweekendsforwomen.com WakeMed Clayton Outpatient Rehab, Alexander Family YMCA, WakeMed North Healthplex I AIHF’s Annual Free Community Health Day wakemed.org September 24 I 9am-1pm I aihf.net The Magnificent Mile September 18 I Downtown Raleigh secondempireseries.com Whalebone Urban Surf Shop Fashion Show September 20 I 7-9pm I 4209 Lassiter Mill Road #102 I whaleboneurbansurf.com St. Timothy’s School Admissions Information Session September 20 I 7-8:30pm I 4523 Six Forks Road sttimothys.org

ADORE Designer Resale Boutique Grand Opening September 24 I 4pm I 8111 Creedmoor Road adoreboutiques.com Trinity Baptist Church 55th Anniversary Home Coming September 25 I 9:45am Sunday School, 10:55am Worship Service, 12pm Lunch I tbcraleigh.com

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C.T. Weekends Fall Fashion Show October 15 I Luncheon 11:30am-1pm 18 Seaboard I ctweekendsforwomen.com St. Timothy’s School Fall Open House October 16 I 3-5pm I 4523 Six Forks Road sttimothys.org

French Connection Trunk Show October 6-9 I 4158 Main at North Hills Street monkeesofraleigh.com Triangle Run/Walk for Autism October 8 I Moore Square, Raleigh secondempireseries.com Saks – Ralph Lauren Black Label Fall Trunk Show September 27 I 10am-5pm I 7700 Old Wake Forest Road I saks.com/raleigh

C.t. Weekends – Ladies Night Out Fundraiser for Dress For Success October 11 I 2014 Cameron Street ctweekendsforwomen.com

Saint Jacques French Cuisine Cooking Class October 18 I 4:30 I 6112 Falls of Neuse Road saintjacquesfrenchcuisine.com Vermillion – Lela Rose Spring trunk show October 19-21 I 1-6pm, 10am-6pm, 10-4pm vermillionstyle.com GetHeeled 5k October 22 I 9am I Friday Center, Chapel Hill getheeled5k.com Saks – Konstantino Trunk Show October 22 I 10am-5pm I 7700 Old Wake Forest saks.com/raleigh

Saint Jacques French Cuisine Wine Dinner parents Workshop: Understanding ADHD KEY TO THE CURE 2011/Saks Support September 28 I 6:30pm I 6112 Falls of Neuse October 12 I 8:30am I success-in-mind.org or Women’s Charities Road I saintjacquesfrenchcuisine.com 919-680-8921 October 20-23 I Shop Saks, OFF 5TH and saks. com I saks.com/kttc St. Timothy’s School Admissions St. Timothy’s School Admissions Information Session Information Session Saint Jacques French Cuisine Wine Dinner September 29 I 9:30-11am I 4523 Six Forks October 13 I 7-8:30pm I 4523 Six Forks Road October 26 I 6:30pm I 6112 Falls of Neuse Road Road I sttimothys.org sttimothys.org saintjacquesfrenchcuisine.com WakeMed Scrub Run and Fun Fest October 1 I 8:30am-2pm I Moore Square, Raleigh I wakemed.org Making Strides Against Breast Cancer Walk October 1 I North Hills I stridesraleigh.com Triangle Independent School Conference Admissions Fair October 2 I 1-5pm I Hampton Inn at Brier Creek tiscnc.org St. Timothy’s School Admissions Information Session October 4 I 9:30-11am I 4523 Six Forks Road sttimothys.org

2011 Brier Creek Play for P.I.N.K. October 13 I Help raise funds for breast cancer research and a cure I briercreek4pink@gmail.com or www.briercreek4pink.org Gena chandler – J Brand Denim Fit Specialist October 13 I 10am-7pm I 4209 Lassiter Mill Road I genachandler.com Davis Plastic Surgery Fall Beauty Event October 13 I 5-8:30pm I 2304 Wesvill Ct., Suite 360 I 919-785-1220 I Must RSVP

monkee’s – Alice and Trixie Trunk Show October 27-30 I 4158 Main at North Hills Street monkeesofraleigh.com Fall Festival at Trinity Baptist Church October 28 I 6:30-9pm I 4815 Six Forks Road tbcraleigh.com Monster Dash 5k Police Memorial Fund October 30 I Downtown Raleigh secondempireseries.com

Saks – Meet Dress Designer Kay Unger October 13 I Call for appointment 919-792-9100 ext 5495 I saks.com/raleigh

Interactive Cooking Classes Antonio’s Saks – Kay Unger Fashion Show Gourmet Market October 14 I Women’s Club of Raleigh October 4, 11, 18, 25 I 7-9pm I Lafayette Village womansclubofraleigh.org antoniosgourmetmarket.com Monkee’s – Trina Turk Trunk Show Saks Designer Gown Caravan October 13-16 I 4158 Main at North Hills Street October 5-8 I Call for appointment monkeesofraleigh.com 919-792-9100 ext 5495 5k Run for Healthier Babies Paint It Pink March of Dimes October 6 I 7-10pm I The Stockroom at 230 October 15 I Morrisville paintitpinkgala.org secondempireseries.com Together Again Book Launch Party October 6 I 6-8pm I Saks Triangle Town Center 919.790.7011

Operation In As Much Missions Blitz October 15 I 4815 Six Forks Road, Raleigh tbcraleigh.com

Have an important event? We would love to hear about it. Please send the details of your calendar events to: gstephens@midtownmag.com. midtownmag.com | 81

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retro

glamouR is back

p h o t o g r a p h y

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DRESS LIKE A MOVIE STAR! Think Golden Era of Hollywood 40s and 50s.

ACCESSORIZING IS KEY! If you like to wear broaches, wear three on the lapel or a sweater neckline. If you like bracelets, stack three chunky bangles.

Don’t forget a pair of dark round glasses; you’ll never know when the paparazzi will surprise you exiting the supermarket!

COLORS: Earth: Coffee, Bronze, Mustard and Rust.

Greens: Jade, Teal, Forest, Mint and Emerald.

Black and Greys: From head-totoe – black and pearl grey.

Reds: Bright orange and garnet.

Blues: Midnight and Cobalt.

THE LOOK: Stand up to the cold weather with oversized fur collars and trim for coats and capes. Faux furs are available for the conscious animalist, too. You must have one pair of skinny, straight ankle pants: flattering to any shape, height and age. Another must-have; one bright-colored pencil skirt or pant; pair it with camel or black.

SHOES: High heels, penny loafers, nude pumps, styles with tassels and boots in two-tone colors.

HANDBAGS: Little clutches, extra-large color block totes and snakeskin purses are the look this fall.

Whether you are dressing for work, shopping or going to a PTA meeting, why not dress up?

Look fabulous and feel fabulous – treat every day like a red carpet event!

By Elie Rossetti-Serraino

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TAKING A ‘RETROSPECTIVE LOOK’ AT STYLE Men are increasingly gaining an appreciation for fine tailoring and classic suits. Gentlemanly charm, chivalry and substance will be expressed in finessed, highly tailored clothing for men. Menswear has moved from uber-casual and overly relaxed to a more refined approach to dressing.

Think minimalism with classic shapes and exquisite fabrics, all intermixed with a chic status-raising style.

For the fashionable man this season, we’ll be seeing trends ranging from tweed to plaid, and strong hues of gray and monochromatic tones. Accenting the monochromatic are brightly colored hues such as reds, purple and blue. Let’s call Fall 2011 “The Heritage” – refined and timeless, it’ll be providing you with elegant rigueur long after the trend has died down.

Sometimes it takes a look back, to take a step forward.

By Brad Deaton

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fashion style

guide

(2) (Lh) – Bailey’s Fine Jewelry | Black & diamond bracelet; Red gemstone ring (Lh) – Hamilton Hill

RetRo

glamouR

Dress; Fur; Tote – Vermillion | Shoes – Main & Taylor | Pearl necklaces – Jolly’s Jewelers | Cuff bracelets – Charlotte’s | Earrings – Elaine Miller Collection | Black clutch – Tyler House

Fine Jewelry | Necklace; Charm bracelet – Elaine Miller Collection | Green bulb ring; Green & gold band (Lh) – Hamilton Hill

is back

p h o t o g r a p h y

B y

G a b r i e l

N e l s o N

Top – Kristen’s Place | Skirt – gena chandler | Fur – Saks Fifth Avenue | Breitling watch; Necklace; Rings – Diamonds Direct Crabtree | Earrings – Elaine Miller Collection

TAKING A ‘RETROSPECTIVE LOOK’ AT STYLE Men are increasingly gaining a appreciation for fine tailoring and classic suits. Gentlemanly charm, chivalry and substance will be expressed in finessed, highly tailored clothing for men. Menswear has moved from uber-casual and overly relaxed to a more refined approach to dressing.

Think minimalism with classic shapes and exquisite fabrics, all intermixed with a chic status-raising style.

For the fashionable man this season, we’ll be seeing trends ranging from tweed, to plaid, and strong hues of gray and monochromatic tones.

Accenting the monochromatic are brightly colored hues such as reds, purple and blue. Let’s call Fall 2011 The Heritage- refined and timeless, it’ll be providing you with elegant rigueur long after the trend has died down.

Sometimes it takes a look back, to take a step forward.

By Brad Deaton

Dress like a movie star!

Think Golden Era of Hollywood 40’s and 50’s. accessorizing is key!

If you like to wear broaches, wear three on the lapel or a sweater neckline. If you like bracelets stack three chunky bangles. Don’t forget a pair of dark round glasses; you’ll never know when the paparazzi will surprise you exiting the supermarket! colors: Earth: Coffee, Bronze, Mustard and Rust.

Greens: Jade, Teal, Forest, Mint and Emerald.

Black and Greys: From head-totoe – black and pearl grey.

Reds: Bright orange and garnet.

Blues: Midnight and Cobalt. the look: Stand up to the cold weather with oversized fur collars and trim for coats and capes. Faux furs are available for the conscious animalist too. You must have one pair of skinny, straight ankle pants: flattering to any shape, height and age. Another must-have; one bright colored pencil skirt or pant; pair it with camel or black. shoes: High heels, penny loafers, nude pumps, styles with tassels and boots in two-tone colors. hanDbags: Little clutches, extra-large color block totes and snakeskin purses are the look this fall.

Whether you are dressing for work, shopping or going to a PTA meeting, why not dress up?

Look fabulous and feel fabulous – treat every day like a red carpet event!

By Elie Rossetti-Serraino

Gown – Anna & Alice | Fur; Purse – Saks Fifth Avenue | Boots – Monkee’s of Raleigh | Black diamond cuff; Gold necklace; Gold earrings; Colorful bracelets – Hamilton Hill | Rings – Diamonds Direct Crabtree

midtownmag.com| xx

Dress; Purse; Fur collar sweater – Monkee’s of Raleigh | Necklace – Hamilton Hill | Silver cuff bracelet (Rh top) – Jolly’s Jewelers | Silver cuff bracelets (Rh bottom) – Charlotte’s | Earrings; Bamboo bracelets (Lh) – Bailey’s Fine Jewelry

Suit – Varsity Men’s Wear | Tie – Saks Fifth Avenue | Watch; Cuff links – Jolly’s Jewelers | Ring – Diamonds Direct Crabtree

Suit; Shirt; Tie – Dapper Style House | Sunglasses; Travel tote – Saks Fifth Avenue | Ring – Diamonds Direct Crabtree

Pants; Top; Jacket – CoolSweats | Black fur collar sweater – gena chandler | Boots – Monkee’s of Raleigh | Sunglasses – Vermillion | Purse – Le Feme Chateau | Earrings – Hayley’s Boutique | Broach; Diamond flower ring; Vermeil & gemstone bracelet – Elaine Miller Collection | Gold Gucci bracelet; Gemstone ring – Bailey’s Fine Jewelry Top; Jacket – Dapper Style House | Purse – Main & Taylor | Pearl necklace; Gold medallion necklace; Gold cuff bracelet (Lh) – Elaine Miller Collection | Chanel ring; Cream ring – Charlotte’s | Mixed stone necklace; Gold, stone & bamboo bracelets (Rh); Pearl earrings – Bailey’s Fine Jewelry Men’s outfit – Saks Fifth Avenue | Watch – Elaine Miller Collection | Ring – Diamonds Direct Crabtree Dress; Purse – C.T. Weekends | Shoes – Kristen’s Shoe Boutique | Necklace; Diamond flower ring (Rh) – Elaine Miller Collection | Earrings – Charlotte’s | Red & white bracelet – Monkee’s of Raleigh | Watch; Gemstone rings

Dress – Hayley’s Boutique | Shoes – Kristen’s Shoe Boutique | Teal bracelets (Rh); Earrings; Chanel ring (Rh) – Charlotte’s | Gold & gemstone bangle bracelet (Lh) – Monkee’s of Raleigh | Gemstone rings (Lh) – Bailey’s Fine Jewelers

Black maternity dress – Love in Bloom | Handbag; Silk wrap – Le Feme Chateau | Green & gold bracelet (Lh) – Diamond’s Direct Crabtree | Gold, stone & bamboo bracelets (Lh); Earrings; Green Gemstone ring (Rh) – Bailey’s

Gown; Fur; Purse – Saks Fifth Avenue | Shoes – Main & Taylor | Black rhinestone cuff – Hayley’s Boutique | Earrings; Black & rhinestone bracelets (2) (Rh top) – Charlotte’s | Colorful bracelets (Lh) – Hamilton Hill | Gemstone rings – Bailey’s Fine Jewelry | Black bracelet (Rh bottom) – Elaine Miller Collection Tux – Varsity Men’s Wear | Cuff links; Ring – Diamonds Direct Crabtree | Watch – Bailey’s Fine Jewelry Dress – Charlotte’s | Shoes (model) – Main & Taylor | Pearl necklace – Jolly’s Jewelers | Pearl bracelet; Pearl necklace; Black cuff bracelet (Rh top) – Elaine Miller Collection | Black & pearl bangle bracelet (Rh middle); Black & white cuff (Rh bottom); Ring – Charlotte’s | Earrings – Bailey’s Fine Jewelry | Rings (5) – Diamonds Direct Crabtree | Taupe & black shoes – Saks Fifth Avenue | Black Suede shoes – Main & Taylor | Black & teal suede shoes – Kristen’s Shoe Boutique

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SPECIAL

THANKS Gabriel Nelson Photographer www.gabrielnelson.com Elie Rossetti-Serraino Fashion Stylist, Trends Analyst & Photo Styling www.eliephotostylist.com

Skirt; Sweater; Purple fur; Rhinestone broaches; Belt – Tyler House | Shoes – Main & Taylor | Sunglasses – Saks Fifth Avenue | Purse – C.T. Weekends | Black & rhinestone bangle bracelet (Lh top); Black & pearl bangle bracelet (Lh bottom); Black & white bangle bracelet (Rh middle); Earrings; Cream ring; Purple ring (Lh) – Charlotte’s | Gold bangle bracelet (Rh top) – Elaine Miller Collection | Gold bangle bracelet (2) (Rh bottom) – Monkee’s of Raleigh | Rhinestone bangle bracelet (Lh middle) – Hayley’s Boutique | Purple bulb ring (Rh) – Hamilton Hill Dress – Certain Things | Fur collar – Saks Fifth Avenue | Purse – Comfortable Soles | Shoes – Kristen’s Shoe Boutique | Gold & gemstone rings (3) (Lh) – Hamilton Hill | Bracelets (4); Broach – Elaine Miller Collection | Earrings; Gemstone rings (2) (Rh) – Bailey’s Fine Jewelry

Jacket; Pants – Cameron Clothing | Shoes; Purse – Comfortable Soles | Earrings; White bangle watch – Elaine Miller Collection | Orange & gold bracelet – Charlotte’s | Rings (Lh) – Diamonds Direct Crabtree Dress – gena chandler | Shoes – Saks Fifth Avenue Wrist purse – Comfortable Soles | Handbag – Le Feme Chateau | Blue & gold leather bracelets (Rh); Earrings – Monkee’s of Raleigh | Gold & gemstone bracelet (Rh); Gemstone rings (2) (Lh); Watch – Bailey’s Fine Jewelry | Gemstone bands (3) (Rh); Gemstone bulb rings (4) (Rh); Black & diamond ring (Lh) – Hamilton Hill | Bracelets (5) (Lh) – Elaine Miller Collection

Carson Mather Wardrobe Supervisor Olivia Jewell Wardrobe Dept. Intern Kim Konsler Makeup Artist www.kimkonsler.com Raessa Councilman & MJ Von Kekel Aveda Salon Spa – North Hills

Anna & Alice Bailey’s Fine Jewelry Cameron Clothing Certain Things Charlotte’s Comfortable Soles CoolSweats C.T. Weekends Dapper Style House Diamonds Direct Crabtree Elaine Miller Collection gena chandler Hamilton Hill Hayley’s Boutique Jolly’s Jewelers Kristen’s Place Kristen’s Shoe Boutique Le Feme Chateau Love in Bloom Main & Taylor Monkee’s of Raleigh Saks Fifth Avenue Tyler House Varsity Men’s Wear Vermillion

Thanks to Graham Young with Prudential York Simpson Underwood for providing us with this gorgeous home to use as a backdrop for our fall fashion shoot. “6510 New Market Way” is a masterfully designed executive home in a picturesque setting with unparalleled quality.

Fine architecture, custom details and exquisite interior decor meet a relaxed and comfortable lifestyle in this elegantly and impressively appointed home. The 16,000 square foot home sits on 1.84 acres overlooking the 18th hole of North Ridge County Club. This home provides ultimate privacy with a gated entry. This home has eight bedrooms, eight full baths, six half baths, eight fireplaces and limestone and Brazilian cherry floors. 2,900 SF of covered porches and verandas overlooking an infinity pool. Originally listed for $23 million, now reduced to $6.49 million. More details are available at www.pruysu.com/1787707.

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beauty

1. dark nails Lippmann Collection Nail Lacquer in “Billionaire”, $14.50 Dark nails are here to stay. If you are tired of your old basic dark gray, try forest green or chocolate brown for an unexpected twist.

TO BUY: available at Luxe Beauty Boutique

2. brow powder

3. metallic lids Sonia Kashuk Eye Quad in “Shimmering Sands”, $12.99 Look for light, champagne tones that go with anything. The metallic finish and light tones highlight and brighten eyes.

TO BUY: available at Target

5

BECCA Brow Powder, $22 The easiest way to give definition to eyes is to go bold when it comes to brows. Full brows frame the face and give the perception of youth. Most of us could use a little help in the brow department. Brow powder is the easiest way to fake a fuller brow.

TO BUY: available at Luxe Beauty Boutique

steps to an instant update

Fall is upon us and we are all ready for a change. As you trade out sundresses for your favorite pair of jeans, give your makeup bag a fall update as well with these five essential items.

BEAUTY TIPS BY FIQUET BAILEY SWAIN, LUXE BEAUTY BOUTIQUE liveloveluxe.com Check out Fiquet’s blog at: thebeautyofitall.net

4. red lipstick Mac Deep Berry Lipstick, $14.50 Classic red lips return this fall. Look for darker shades with a slightly vampy edge. Opt for cream matte formulas with blue undertones.

Try patting lipstick into lips for a stained look.

Pair with a subtle eye to avoid looking too harsh.

TO BUY: available at local department stores

5. pale shimmering pink blush Bobbi Brown Shimmer Blush in “Pink Sugar”, $24 Shop for a pale neutral-pink blush with a bit of shimmer. These shades give a soft definition to cheeks without competing with the bold lip colors that prevail this fall.

TO BUY: available at local department stores midtownmag.com| 103

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BY KATE TURGEON

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We want candy, too!

There’s a knock at your door.

Princess and superhero are on the other side. You’re a good neighbor whose candy bowl runneth over, so you oblige. If that’s enough activity for your Halloween season, so be it.

But if you need more excitement, you’re not alone.

Halloween is big business. Last year the National Retail Federation (NRF) reported that Americans spent $6 billion on Halloween. Sales from adult costumes alone reached $1 billion. More than one in four people said they’d celebrate by throwing or attending a party and 50 percent of adults said they’d carve a pumpkin.

If you’re looking for tips, ideas and recipes, Midtown has you covered like a sticky spider web. Let us introduce you to some adults who know how to enjoy the season. You’ll be orange with envy! midtownmag.com| xx

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EMILY’s BYOP (bring your own pumpkin) because they worry about not being able to carve the bigger ones,” she says. At the end of the carving, the jack-olanterns (which run the gamut from tiny to jumbo) are photographed together on the front steps.

But group photos, cool fall air and pumpkin goo are just part of the fun. Homemade treats, such as pumpkin muffins and Halloween cider, are a must-have. “If I stopped having Halloween parties I would miss the fun that I remember of being a kid…I love that I can still have friends over and celebrate now that I’m an adult,” says Emily.

Emily’s Casual is key at Emily’s pumpkin-carving party. “It’s a time to relax and just have fun…some of my friends even bring their dogs,” she says. “We all dress casual so we can sit outside and dig into those pumpkins.”

While some guests print outlines and bring special tools, others get creative and spontaneous after they arrive. One year the spirit moved the group of Raleigh women to craft dueling ITB (inside the beltline) and OTB (outside the beltline) jack-o-lanterns.

Much like the personalities present at the party, the pumpkins come in all sizes. “My friends who don’t think they’re very artistic bring small pumpkins

must-have cider 2 gallons of apple juice or pre-blended grocery store cider 1 orange, cut up 1 apple, cut up 2 tsp cinnamon sugar 4 cinnamon sticks 1 tsp all-spice 2 cloves 1 cup ginger ale Blend ingredients in a pot on the stove. Heat as desired.

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soft

pumpkin

cookies Show us a better cookie recipe for a jack-o-lantern party. We dare you!

This pumpkin and butterscotch treat is sure to put you in a seasonal mood.

Cream together: 1/2 cup butter 1 1/4 cup sugar Add: 1 egg 1 tsp vanilla 1 (15 oz) can pumpkin Sift together: 2 cups flour 1 tsp each of baking powder, baking soda, cinnamon 1/2 tsp salt Add 10 oz butterscotch chips and bake on ungreased cookie sheet at 375 degrees for 10-12 minutes.

Betsey’s Bash

There’s one time of year when a hostess actually wants her party to look like a ghost town. For Betsey, it’s Halloween, a time to let loose. “It’s just a fun holiday that I don’t have to take too seriously. For other holidays I like to decorate, but I feel as though I should be somewhat tasteful and restrained. For Halloween, I don’t feel that pressure,” says Betsey.

Betsey’s gatherings started about seven years ago with a few mothers and children celebrating during the day, but evolved into a nighttime family party for about 100 guests. Costumes aren’t the focus, but here’s what is: the spooky details.

Decorations are everywhere – from the yard to the entire first floor of her home. Last year Betsey’s dining room was a haunted wedding chapel complete with zombie bride, cockroachcovered cake and stained-glass windows crafted from colored midtownmag.com| 107

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tracing paper. Her living room was a spider cocoon and the bathroom was decorated with chains and rats for a dungeon theme.

Betsey likes to keep the family room’s motif lighter (last year it was a pumpkin patch) in case children are looking for a comfortable, non-scary place to sit. No matter how busy she gets, Betsey knows that her own kids aren’t likely to let her miss the annual event. “One year I suggested we skip the party…they couldn’t even believe I would consider that,” says Betsey.

Betsey’s keys to a fantastic Halloween party: Good decorations and creepy desserts such as witches’ fingers cookies and meringue bones.

Fortunate Guests!

Last year Betsey decorated her guest room as a fortune-teller’s parlor, complete with witches, cauldrons, potions and a fortuneteller poised to read tarot cards and peer into a crystal ball.

Jonathan’s Neighborly Night

As a pastor, Jonathan fields a lot of questions about his opinions on Halloween. In 2002 he decided to give the holiday his own spin.

“The most fun part of Halloween to me is the community aspect of it,” says Jonathan. “I mean...when else during the year do people go door to door…essentially saying ‘hi’ and expressing generosity and kindness to each other?”

With that in mind, he decided to hand out full-size candy bars and hot chocolate to his visitors, which encouraged adult neighbors to walk up to his house with their trick-or-treaters. “At first, people were hesitant, perhaps wondering what the catch was. But before long, people started taking us up on it,” he says.

The next year Jonathan wheeled his grill to the front of the house and gave away hot dogs, too. He served about 150 people that year. Last year the visitor tally reached 800. While he’s quick to disclose that full-size candy bars are no longer part of the deal, the hot dogs, hot chocolate, lemonade and camaraderie still are.

For Jonathan, it’s a tradition worth carrying on. “It’s given me several opportunities to have great conversations with people I’d otherwise maybe never get a chance to know,” says Jonathan, who doesn’t even mention his career unless asked what he does for a living. “The bottom line is...hundreds of people are coming to my house...and our family gets a great chance just to love on them...so that’s what we try to do. No agenda.”

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whatt ocostume wear time!

According to the NRF, witches, vampires and pirates are top sellers for adults. But there’s plenty to choose from for those who wish to step out. Remember 2008? What party was complete without a Sarah Palin costume? And what 2009 gathering was missing “Alan” from the Hangover with his trademark shades and baby? Last year, politicians and pop culture were still going strong and 2011 will be no exception. Here’s a look at what you may see:

Super Heroes.

Halloween revelers love to take their cue from Hollywood and this year the box office offered plenty of superheroes, from X-Men to Green Lantern and Captain America.

Lady Gaga.

You have to love a performer who makes celebrity news for wearing a “normal dress.” Plenty of room for costume inspiration.

Fashionistas and history buffs rejoice!

Mad Men may be on hiatus, but costume creators can live it up with Don Draper, Joan Harris or Betty Draper 1960s style.

More Jersey Shore costumes.

The cast went to Italy, but plenty of Americans will be channeling these characters.

Couples Costumes.

Anything from from William and Kate (true love) to Arnold and Mildred (truly scandalous.)

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MY GROWN-UP HALLOWEEN PLAYLIST A playlist cannot survive on Thriller alone. There are plenty of tunes worth adding to keep you in a festive mood. Here are a few...

1. Weird Science,

6. The Munsters Theme

11. Walk Like an Egyptian

2. Werewolves of London

7. Hungry Like The Wolf

3. Lil’ Red Riding Hood

8. Purple People Eater

12. Somebody’s Watching Me

4. Ghostbusters

9. Monster Mash

5. I Put A Spell on You

10. Devil With A Blue Dress

Oingo Boino

Warren Zevon

The Royal Guardsmen Ray Parker Jr.

modern enhancement_so.pdf 8/9/11 10:07:26 AM

Creedence Clearwater Revival

Lou Straightjackets Duran Duran

Sheb Wooley

The Bangles

Rockwell

13. Love Potion No. 9 The Searchers

Bobby “Boris” Pickett Mitch Ryder & The Detroit Wheels

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“Music, food, good friends and pyrotechnic pumpkins that explode! One of our friends is a veterinary orthopedic surgeon and a master pyromaniac. His work is unbelievably beautiful.

Until it explodes, of course.” ~Dianne, Halloween hostess since 2004

(Dear Readers: Pyrotechnic pumpkins are best left to the experts. Use extreme caution.)

What makes a grown-up Halloween party fun?

Playtime at Amanda’s

No question. The girl loves to entertain. “Seriously, I’d quit my job if it meant I’d be out of town on Halloween,” she laughs.

Amanda uses the season to awaken her whimsical side. From food to décor and costumes – it’s all fodder for fun. Her tips?

• Dye corn syrup red and drip down martini glasses for a “blood” effect.

• Black olives make great eyeballs on otherwise boring foods like bread sticks.

• Serve tomato soup in a shot glass or test tube.

• Use orange and black items like dark fruits and bread.

• Get cheesy! Serve a bright-orange cheese ball rolled in black sesame seeds. A regular cheese ball with a broccoli stalk on top looks like a pumpkin.

• Play with words on invitations and as names for treats on food identification cards. Think “guaca-moldy” with chips or a “Fangsgiving” feast. Use invites to inform guests “howl” to get there and “witch” day the party is. And don’t forget a warning: “please don’t park in the graveYARD.” midtownmag.com| 111

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bain’s beat

TALES FROM THE GATE

BY DAN BAIN

F

eel that? It’s fall, and it’s headed our way! With it comes football, and with football comes one of the greatest American sports traditions – tailgating.

But somehow, the tradition feels new again. Is it just me, or is it being taken to all-new levels?

Much has changed about tailgating since I was in college. For one thing, it exists.

I’m not sure it did when I went to Virginia Tech; I don’t remember going to a single tailgate party while I was there. (That probably means I didn’t, but I wouldn’t rule out other reasons for not having those memories.)

Maybe I typically went to games with people who just weren’t interested in tailgating. We had pre-game parties, but those were always at someone’s dorm room or apartment. In the case of the dorm room parties, once it was game time, we simply walked across campus to the stadium – there was no tailgating, because there was no tailgate.

But during our off-campus years, I don’t know why we never tailgated properly.

We partied at someone’s apartment, left at the last minute and drove to the stadium parking lot – which we used for nothing more than parking our car! That’s almost sacrilegious in the world of college football.

What’s worse, I did more postgraduate tailgating here in Raleigh than I did in Blacksburg. I started working here within six months of graduating, and

eventually fell under the influence of an NC State coed. A buddy of mine found himself in the same boat, so we started double-dating and NC Stating with real tailgating. (Sounds like a Dr. Seuss book.)

State fans know how to tailgate, and I came to enjoy the tradition. State and Tech had a spectacular four-year series of homeand-away games during the 1989-1992 seasons (the right team prevailed, 2-1-1), and I had my fill of Bojangles and beer out of the backs of various vehicles during that time.

Another memorable opportunity came when the mutually hated Virginia Yahoos came to Raleigh on a cold, rainy, miserably fun Saturday in November 1991.

That’s when we learned that the bigger the tailgate, the better – we were glad to have one large enough to accommodate not only the food and drinks, but four frozen people.

I almost hated leaving the warm, dry haven of my buddy’s red 4Runner to go watch the game in the bleachers and the elements.

Fortunately, it was a blowout, so we didn’t feel bad about leaving at halftime.

And during that short, slippery walk back to our heated vehicle, I’d never been more grateful for the ability to park within 500 yards of Carter-Finley – something no fan should take for granted.

Try finding a way to do that as an away fan in Chapel Hill, and you’re likely to be as disappointed as I was in September 2006, when the Hokies came to town – along with a couple of my college roommates. We thought it would be fun to get together with our families and relive the glory days, but shockingly, our wives begged out. I suppose they still remembered our idea of “glory.”

It stayed pretty tame, though, since we were now either pushing or past 40, and had young children with us. We met up in Chapel Hill, where I still wonder if

there’s a local ordinance against having fun within a few miles of Kenan Memorial. We had to tailgate at some sort of satellite lot, surrounded by powder blue meanies who glared at us in our resplendent Chicago maroon and burnt orange (those are football colors, by God).

We were forced to board busses with these people, suffering the indignity of being shuttled from the lot to the stadium. Christopher and I were separated from the other Hokie fans and found ourselves standing on a moving bus, surrounded by openly hostile Carolina fans. Five at the time, he spent the ride hugging my leg in fear and hiding his face from a drunken fan who kept slurring insults at us. I ignored the guy until he said, “You Hokies think you’re so good, but you’re not coming into some small, no-name school that doesn’t know how to play –

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this is Carolina you’re playing today!”

I gave him a puzzled look and asked, “You know we’re going to a football game, right?” Smack talk between opposing fans is an acceptable part of the tailgating experience, provided it doesn’t result in escalating hostility or violence. There was no chance of that happening, as I’m pretty sure this guy didn’t get the joke until the middle of the third quarter – and by that time, he was part of the long lines of blue fans hastily exiting the stadium in shame.

We didn’t tailgate again until last season, when Kim and I took both boys to the Western Carolina game. I’m telling you – things have changed. I thought tailgating was invented as a way to eat without paying stadium prices, to drink without worrying about getting thrown out of the game, and to maybe do a little socializing along the way. But it’s turned into a far more extravagant affair.

Palatial canopies, multi-tiered grills, allegedly portable picnic tables, party decorations – people bring a lot more than they can fit into their allotted amount of space, which should be no more than the width of their car. Fans pull up in RVs and pile out with every convenience but the kitchen sink (they keep it inside). I swear, I saw some fans with caterers.

Pick-up games of catch have given way to organized football battles between family members, complete with gear, refs, and actual bench depth.

If you don’t want to play football, there are other games – ladder toss, sholf, ping-pong (yes, I’ve seen it), and the most shockingly popular one, cornhole. I don’t get that – when did the beanbag toss become a collegiate pursuit? I sorta left that one behind when I went off to elementary school.

If you want a good laugh, Google “Tailgate party ideas” and just try to absorb all the suggestions. One article mentioned holding a scavenger hunt after you arrive at the parking lot.

A scavenger hunt! Who does that? The only scavenging I did last year was in the 12-piece box, trying my best to find a drumstick.

While it seems fun, I wouldn’t want to organize something so elaborate. We’re not properly supplied for such an undertaking; we couldn’t even scrounge up four lawn chairs, telling the boys they’d have more fun if they sat in the car. And you should have seen the looks we got from other fans when we started packing up five minutes before game time, so we could walk to the stadium to actually watch the game.

Somehow, it seems tailgating is no longer about football; rather, football has become about tailgating.

Not in my car, Mister.

Dan Bain, Gridiron Gobbler mail@danbain.net

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Looking forward to the holidays? It’s a fun time of year, but it can also be stressful.

Demanding schedules, demanding family members – tough enough for families who aren’t already struggling with other forms of stress. For broken families, the time between Thanksgiving and New Year’s Day can be even worse. “The holidays are already a tough time of year for some people,” said John McNeil, of McNeil Law Firm, PLLC. “The stress and the loneliness are compounded when you add divorce to the mix.”

We spoke to McNeil and two other attorneys specializing in divorce and family law – Alicia Jurney Whitlock, of Smith Debnam Narron Drake Saintsing & Myers; and Marc Sokol, of Wake Family Law Group. All agreed there are three basic things that can help divorced parents and their children to have a smoother holiday season: proper planning and communication, flexible cooperation between parents, and a willingness to put the kids first.

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Perhaps the easiest way to avoid rough waters is to rely on proper planning in advance. Some of this will have already been achieved via court order, Whitlock said, scheduling the kids’ holiday time with each parent. “This is typically spelled out in a court order for major cultural holidays,” she said.

Because the court order usually addresses exchange times for these holidays, the parents should have had a chance to negotiate those times in advance. While it’s possible to alternate the parents’ years to have custody on each holiday, it’s not necessary to get your favorite holiday only every other year. “Consider your exchange time,” Whitlock recommended.

“Some people do it on Christmas Day, so both parents can have the kids that day.” (Just be sure to stick to the agreed-upon schedule; see below for more information.)

When working out the exchange dates and times, Sokol stresses the importance of remembering what the kids are accustomed to. “If one family’s tradition or one side made a big deal over Thanksgiving and the other side made a big deal over Christmas dinner, then they should schedule the kids accordingly,” he said.

And remember – divorced or not, the schedule isn’t always about what the immediate family wants. Even married couples have to consider their extended family. “Remember that people have plans, and other family members are depending on them,” Whitlock said.

By the same token, it’s possible to face resistance from extended family members when things have to be a certain way. They might expect to see the children during the time when they’re scheduled with their other parent. If that happens, Whitlock said, “Talk to the grandparents or other family members who have expectations. Explain the schedule. If a court order is in place, there’s nothing they can do about it – they have to comply.”

Another element to consider is notification – something else possibly covered by court order. With the holidays comes travel; no parent wants to be unaware of their children’s whereabouts, even when it’s not their weekend. When planning holiday trips, says Whitlock, make every reasonable effort to do so in advance. “Provide information to the other parent as soon as possible. If you’re planning a trip out of town, provide itineraries,” she said. “Communication is the biggest thing divorced parents can do to minimize potential conflict.” midtownmag.com| xx

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This may be challenging, but one solution is to be more cooperative with your ex-spouse. Parents should remind themselves that the divorce effectively ended the marriage, theoretically ending its accompanying emotional difficulties and/or animosity.

At least one thing remains, however – shared obligation toward the kids. “Even though you’re no longer married, you still have a responsibility to work together,” said Whitlock. “When a parent wants to be inflexible or difficult, they let conflict get in the way of their relationship with the children.”

McNeil agreed, “The best thing divorced parents can do is to be mature, put aside their differences and work together to arrange what’s best for their kids.”

This might sound like it’s easier said than done. When divorced parents are trying to plan for the holidays, Sokol recommends looking to the past for the activities that the kids are likely to miss. “They should recognize the traditional patterns that they observed when they were together,” he said.

“Did they always spend Christmas with Mom’s family or Dad’s?

Were there certain routines at home that would be difficult to duplicate outside? They ought to look to what they did when they were together – unless a tradition would preclude one of them from having any time together.”

Even in the event that previous traditions aren’t possible, all is not lost, McNeil reminds parents. “Be flexible; you might not be able to do the same holiday activities that you used to do with your kids,” he said. “That’s a great time to start new traditions, and to give them something brand-new to look forward to.”

Sometimes, though, conflict is inevitable. When that happens, divorced spouses should try to remain calm and flexible, avoid fighting in front of the kids, and above all, stick to the court order/agreement. “The worst thing a parent can do is to not allow the other parent visitation, or refuse to transfer custody at the specified time,” Whitlock said. “Someone might have to call law enforcement – can you imagine having the police come over on Thanksgiving? That’s a bad situation for everyone, and the kids will always have that memory of the time their parents had a fight and the police had to come.”

Whitlock added that putting kids in the middle of the conflict only hurts one’s ability to co-parent. Sokol says avoiding such situations makes for a brighter future for the children.

“Certain studies have shown while kids don’t ever escape the negative consequences of divorce,” he said, “those kids whose parents didn’t fight over them during the divorce process, do better.”

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Ultimately, divorced parents should keep their eyes on the prize – their kids’ welfare. That’s unfortunately easy to forget, even from the start. “In preparing for divorcing, the parents ought to spend much more attention on how they’re going to handle their children’s issues than how they’re going to divide up the silverware,” said Sokol.

That overlooked aspect can continue once the divorce is final, and is especially negative during the holidays, when most parents typically focus on their kids more. There’s no reason it should be different for broken families; exspouses should agree to make the holidays about their kids. “It’s essential to put the kids’ needs first,” McNeil explained. “Sometimes parents just have to forget their own wants and ask the kids what their preferences are.”

Things will be tough enough on the children over holiday break, anyway, because their routine will already have been broken. “They’re not at school, seeing their best friends all day, when they probably need to be able to talk things out with someone like that,” McNeil added.

It’s important to again consider the extended family – if for no other reason, than for the sake of the children.

“Cousins, aunts, uncles, etc. – those relationships stay, despite the break-up of the parents. The kids should still have relationships with all of them,” Sokol said. “You don’t want to end up with a child who regularly looked

forward to holiday dinner with Grandma sitting in a half-empty apartment on Christmas Day with a parent who insisted that the child spend the holiday with him/her rather than with Grandma.”

If parents can’t agree on what’s best for the children – and the children can’t or won’t tell them – then they might want to talk to a mental health professional with experience in developmental psychology or divorce issues, Sokol said, although he generally eschews the idea of counseling. “I think if the parents can get their acts together, that’s the thing that helps the kids most,” he said. “Parents who realize the divorce should be the end of their fighting instead of the beginning will turn out better children in the end.”

But if all else fails, remember – this, too, shall pass. “When things seem hectic,” McNeil said, “remind yourself – January 2nd will get here soon enough.”

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WRiting

For HealtH HOW TO BEGIN

tHe Journaling

JOURnEy

you’ve thought about journaling but haven’t been able to put pen to paper – or fingers to the keyboard – getting started may be easier than you think.

BY JENNI HART

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You may have heard the practice of keeping a journal can help you capture signifi cant events in your life, work through unresolved feelings, painful memories and strained relationships, and even improve your memory and concentration. But several university-funded studies have also shown journaling has measurable health benefi ts.

Findings point to improved immunity, reduction in the symptoms of arthritis and asthma, and easing of stress and depression in patients who keep a journal.

Holly Springs resident Cherokee Ottesen has devoted her life to helping others gain insight and facilitate growth in their personal and professional lives. A certifi ed instructor for Journal to the Self, based on the work by Kathleen Adams, founder of the Center for Journal Therapy, Ottesen works with groups and in one-on-one coaching sessions to teach others how to access the healing and life-enriching aspects of therapeutic writing. Having written herself for over 25 years, Ottesen believes the powerful tool of journaling provides an unparalleled experience for anyone seeking a deeper understanding of their own story.

“You are the author of your own autobiography,” Ottesen says with conviction. “No one else can tell your story with your unique voice, from your unique perspective and in the way that you see the world.” Ottesen considers the practice of writing a natural extension of her personality, and she believes anyone can benefi t from journaling.

“It’s never too late to start,” she says, “because we’re built to move toward wholeness and growth. Anything that can help us along that path to wholeness and growth is something we can begin at any age.”

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“Anythin thAt CAn hELP US ALOng thAt PAth tO WhOLEnESS AnD gROWth

“

iS SOMEthing WE CAn BEgin At Any AgE. ~ CHeroKee otteSen

Ottesen shares the story of a man in his fi fties who attended one of her workshops. Although he had never written poetry before, he left so inspired by his introduction to writing that he emailed three additional original poems to her before she returned home from their class. “So many people don’t realize the wealth of information and wisdom that lives inside of them,” she says, “not to mention their playfulness, their creativity. Because they don’t experiment with writing, they’ve created obstacles for themselves that are holding them back.”

Journaling offers therapeutic benefi ts that can exceed traditional counseling methods, and Ottesen says that can be especially helpful to patients who have experienced trauma or abuse. Some of her work has been with clients who have struggled with anxiety disorders, obsessive-compulsive disorder or issues with past abuse. Even after years of counseling, many of them have found that the practice of journaling helped them move through their issues more quickly and effectively.

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hing

Ottesen teaches 18 targeted techniques that offer specific pathways toward exploration. One of the favorite techniques for those new to the journaling process is known as the five-minute sprint. Writers simply choose any subject, set a timer for five minutes, and stop writing when the time is up. “You would be amazed by what can be accomplished during the five- minute sprint,” says Ottesen, who adds that anyone who thinks journaling will be too time-consuming is a perfect candidate for this technique.

I asked Ottesen how avid journal writers find time to journal. “One of the benefits of writing is how easily you can incorporate it into your life,” she says.

“There are no rigid rules to follow, no set time during the day, no real limitations whatsoever.” Ottesen herself is never without her journal, and finds that she pulls it out of her purse whenever the need arises.

She has clients who prefer paper and pen journaling, but insists that keeping a journal electronically is no less valid, and some people prefer it.

In addition to the five-minute sprint, Ottesen teaches the following techniques to get the creative juices flowing: Springboard

A sentence or question written at the beginning of the journal session to help you focus and clarify. The springboard serves as a jumping-off point.

Clustering

Free association based on a central word or phrase.

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Captured Moments

Brief vignettes that capture the sensations of a particularly meaningful or emotional experience.

Time Capsule

This type of journal may be kept daily, weekly, monthly, quarterly or yearly, and contains a review of the time period, covering specific events.

The time capsule serves as a personal history.

Inventory

Make a list of the most important areas or projects in your life, then write a paragraph or two about each. Questions to ask include where are you now, where do you want to be, and what will take you from here to there.

Guided Imagery

Take yourself on a trip, anywhere at all. Meet up with a wise person. Ask questions, listen for answers. Receive a gift. Write it down.

Inner Wisdom

Access a meditative state through deep breathing or visualization and request guidance from the part of you that holds your truth.

These techniques, along with others, are based on the Journal to the Self work by Kathleen Adams. Ottesen believes journaling should be an enjoyable experience, and not looked upon as a chore or a job, so the key is to experiment to find which techniques will provide the best fit for each student she coaches, and which ones will bring them the greatest insight or benefit.

For more information, visit www.cherokeewholehealthretreat. com or www.journaltherapy.com.

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pie’s the limit Pie’s RECIPES BY CHEF MARIO COPY BY DARCY BRENNAN-HUANTE PHOTOGRAPHY BY APRIL MANESS PHOTOGRAPHY

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CHEF MARIO’S CLASSIC PIE CRUST Makes (1) 9-inch pie crust

BLACK AND BLUEBERRY CRISP 16 Servings

Ingredients 2 ½ cups blackberries 2 ½ cups blueberries 4 Tbsp sugar 2 cups flour 2 cups rolled oats 1 ½ cups brown sugar 1 tsp cinnamon 1 ½ cups butter, cut into chunks Directions Preheat oven to 350 degrees.

In a large bowl, add the berries and toss with sugar, then set aside. In a different bowl, combine flour, oats, brown sugar, cinnamon and butter chunks. Mix with hands until crumbled.

In a large pie plate, place just over half of the crumble mixture and press into the pie plate. Add berries and then top with the rest of the crumble.

Place pie on a sheet pan, then bake in the oven for 30 to 40 minutes, or until bubbly and golden.

Take out of the oven and allow to cool overnight before serving. This allows the sugar to set and the pie to become more firm.

CLASSIC CHERRY PIE

Makes (1) 9-inch pie, 8-12 servings Ingredients 3 cups pitted cherries 1 ½ cups sugar 10 Tbsp cornstarch 2 Tbsp butter 1/4 tsp vanilla extract 1 pastry for double-crust pie Directions Preheat oven to 350 degrees.

Place the cherries, sugar and cornstarch in a medium-sized sauce pan. Raise heat slowly so cherries can absorb sugar water. Slowly bring the mixture to a boil, stirring the whole time. Reduce heat and simmer for 1 minute, or until the cherry mixture thickens, then stir in the butter and vanilla. Pour cherry mixture into the pie shell and cover with the top crust.

Bake for 40-50 minutes, or until pie crust is golden. Let sit overnight to set for best results.

Ingredients 1lb all-purpose flour 1cup olive oil ½ cup milk 2 tsp salt 2 pieces of parchment or wax paper Directions Place flour in large bowl, and using your fingers, make a well in the center. Then into the well, pour the oil, milk, and salt.

Using one finger, stir mixture until it comes together. Then use both hands to continue to mix until dough forms a ball.

Roll out dough between 2 pieces or parchment paper, then turn over and peel paper off of dough. The great thing about this easy crust is that you can move it around. So roll it, then flip it into the pan and fill with sweet or savory filling.

Top filling with the second half of the crust and crimp edges.

PASTRY FOR DOUBLE-CRUST PIE Makes (2) 9-inch pie crusts

Ingredients 2 ¼ cups all-purpose flour 1 tsp salt 1 cold stick of salted butter, diced small ¼ cup chilled vegetable shortening 4 to 6 Tbsp ice cold water ***Tip of the Day!*** Have everything cold: Mixing bowl, utensils, spoons, flour, butter and shortening. This helps the dough form more consistently.

Directions In a large bowl, mix flour and salt with a pastry blender. Cut butter into flour until it looks like sand. Sprinkle cold water in, just a little bit at a time. Toss with your hands (don’t try and form the dough yet) until all of the water is mixed in. Then bring it all together to form a ball. Cut ball in half then shape each half into a disk and wrap with plastic. Let the dough rest in the fridge for 30 minutes, then take out of the fridge and let sit at room temperature for 30 minutes before rolling.

Roll out the dough on a lightly floured work area. Fold dough, pick up, and place on a pie plate. Fill with your favorite filling, then complete the process of rolling out the other half of the dough and place on the top of your filling. Tuck the edges together and crimp.

PICTURE PERFECT PUMPKIN PIE

Makes (1) 9-inch pie, 8-12 servings Ingredients 1 15oz can pumpkin pie filling 1 14oz can sweetened condensed milk 2 eggs 1 Tbsp pumpkin pie spice 1 tsp salt 1 Chef Mario’s classic pie crust Directions Preheat oven to 425 degrees.

Whisk pumpkin, sweetened condensed milk, eggs, spice and salt in a bowl until smooth. Pour pumpkin mix into your 9-inch prepared Chef Mario’s recipe pie crust and bake for 15 minutes. Reduce temperature and then bake 30-40 minutes or until golden and set. Allow pie to cool and enjoy!

If you have extra crust, roll it out, sprinkle with cinnamon and sugar and bake till golden for pie crust cookies!

APPLE-LICIOUS PIE

Makes (1) 9-inch pie, 8-12 servings Ingredients 8 Granny Smith apples, peeled and sliced 1 cup sugar 3 Tbsp Flour 1 tsp cinnamon ¼ tsp nutmeg 4 Tbsp butter, cut into chunks 2 Chef Mario’s classic pie crusts Directions Preheat oven to 350 degrees.

Place apples in a large bowl and add sugar, flour, cinnamon, and nutmeg. Toss with your hands until well mixed. Place apples in one prepared Chef Mario’s recipe pie shell and dot with butter. Cover with a second top crust and then tuck and crimp edges.

Bake for 40-50 minutes, or until golden brown. Allow to cool before serving, and feel free to top with whipped cream.

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Let them eat

PIE!

Top 5Favorite Pie Flavors Not just for dessert

35 percent of Americans say they â&#x20AC;&#x2122;ve had pies for breakfast.

$700

million

in pies are sold in grocer y stores ever y year.

What you want most from a pie plate is the ability to turn out a pie with a crispy crust on the bottom. xx | midtownmag.com

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1. Apple 2. Pumpkin 3. Pecan 4. Banana Cream 5. Cherry

When asked what dessert Americans would prefer a friend bring to their house for a holiday dinner, PIE was the winner with

29 percent

Offer your guests vanilla ice cream or whipping cream with their piece of pie. If they accept, you may need to warm the pie in the microwave before serving it with vanilla ice cream â&#x20AC;&#x201C;

a la MoDe.

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Give a Little, Get a Lot Make Your Hours Count

BY JENNI HART

Have you ever turned down a request to volunteer because

or with abandoned animals? Or one that let you do quiet,

you didn’t think you had enough time to make a difference?

reflective work out of the spotlight, if that’s what you prefer?

Responsibilities to family, career and extracurricular activities

Lots of worthwhile organizations thrive on the donations of

can seem so overwhelming that the thought of squeezing

time from dedicated volunteers, some of whom have just the

in one more activity may seem downright impossible. But

tiniest bit of wiggle room in their packed schedules. If you

what if you found an organization that spoke to you, one

can set aside a few hours a month, there may be a “just-

that allowed you to work directly with families and children,

right” fit for you here.

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Assistance League Triangle Area You have 3 or 4 hours a month and you enjoy working directly with people or in a support role.

3-4

• Work a shift at the Resale Shop.

• Help prepare and deliver a meal to The Women’s Center.

• In the fall, spend a few hours measuring school children for new clothing and shoes for Operation School Bell. Help organize and deliver the clothes and shoes when the items come in.

Now in its 13th year, the Assistance League Triangle Area has no paid staff, so it relies solely on its 80 volunteers to raise the funds to support its philanthropic programs. In addition to corporate and individual sponsors, the majority of its funding, approximately This Operation School $100,000 per year, comes from sales at the Bell volunteer made a Antiques to Zippers Resale Shop located on few new friends.

North Market Drive. “We need and appreciate all volunteers, and even a single three- or fourhour shift a month at the store is helpful,” says Margaret Cohen, past president.

“Other ways to get involved include supplying the needs of the Children’s Emergency Department at WakeMed Hospital, and helping with the college scholarships that are awarded every year to deserving students attending North Carolina colleges,” Cohen says. Though the majority of volunteers are Assistance League members, community volunteers are also welcome. For more information visit www.altriangle.org.

Wake Interfaith Hospitality Network

3-5

You have 3 to 5 hours a month and you enjoy working in a support role.

• Volunteer to supervise the Day Center at 903 Method Road. Day shifts are available Saturdays and Sundays.

Wake Interfaith Hospitality Network’s mission is to provide shelter, food, case management and educational services to homeless families. Families are housed in host churches during the week, but on the weekends, volunteers are needed at the Day Center. A shift can be spent supervising the center, cleaning, organizing donations, mowing the lawn or washing the vans. “We couldn’t do the work we do and provide the services we provide without the help of our volunteers,” says Sally Bruns, Volunteer Coordinator at WIHN. After a standard volunteer screening and training, volunteers can choose one weekend shift a month, or more if their schedules allow. “It’s been a great way for young adults in particular to get involved in the community,” adds Bruns.

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Triangle Family Services You have 3 to 5 hours a month and you enjoy working with people in a support role.

3-5

• Help staff the new call center on Western Boulevard for a day or evening shift.

• Serve as a host for the lobby of the supervised family visitation center on Blue Ridge Road, mostly nights and weekends.

Triangle Family Services has served thousands of families and individuals in the Triangle area since it was founded in 1937.

From two locations, on Blue Ridge Road and Western Boulevard, TFS provides individual and family counseling, supervised family visitation, consumer credit and budget counseling, and emergency housing services. Alice Lutz, CEO, says that recent cuts in government support and agency funding have made the contributions of volunteers more critical than ever.

“The economy continues to impact those in our community who are least able to respond, and we find that our ability to meet their needs depends more and more on the willingness of volunteers to step in and fill the gaps,” says Lutz.

“We need volunteers to staff our new call center and direct clients to the right contact person who can help them,” says Lutz.

“We’ll have a simple script for the operators to follow, and passing along accurate information and connecting callers to the right class or counselor is a great way to help our clients,” she says.

Another volunteer opportunity includes staffing the family visitation lobby, where supervised visits take place in a safe, secure environment that allows children and their non-custodial parents to maintain contact during times of transition within the family. “The volunteer in this position is there to answer questions or direct clients where they need to go. You’re basically being a good host to the families who are visiting with their children,” says Lutz. For more information visit www.tfsnc.org.

North Raleigh Ministries You have 4 or more hours a month and you enjoy working directly with people or behind the scenes.

4+

• Staff the Thrift Shoppe.

• Staff the Food Pantry.

• Following additional training, meet with clients in the Crisis Center to help them meet financial obligations such as rent and necessary utilities.

A volunteer with NRM’s Food Pantry prepares donations for shoppers.

North Raleigh Ministries just celebrated its seventh year with a move to a new location in Harvest Oaks Shopping Center at the corner of Six Forks and Strickland Road.

Volunteers at NRM come from member churches as well as the community, and their contributions help provide food and financial assistance to those who qualify. As

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NRM volunteers will tell you, they look forward to their shifts – and many feel their fellow volunteers are like family. For more information visit www.northraleighministries.com.

WAke LIteRAcY cOuncIL You have 12 hours a month and you enjoy working one-on-one.

12

• Train to work as a Basic Literacy or ESL tutor, meeting twice weekly with an adult student at a mutually agreeable location.

Work with the Wake Literacy Council requires some special training and a weekly commitment of at least three hours, but the unique opportunity to personally impact a student in a profound and lasting way inspired us to include them in our list of organizations. Executive Director Laura Walters says the 12 hours of training takes place over a four-day period and allows the volunteer to become certified to work with an adult whose level of reading proficiency isn’t optimum. “One statistic people find staggering is that here in Wake County we estimate a 17 percent illiteracy rate,” Walters says. “We ask for a minimum of a six-month commitment from our tutors, and we ask our students to make the same commitment, because the relationship between the tutor and student becomes the basis for the reader’s success and sense of accomplishment.”

Tutors and students are matched based on convenience for both parties, so locations and schedules are primary considerations.

Typical meeting places include libraries, coffee shops and colleges.

Meeting at each other’s homes is discouraged, but just about any

other appropriate location can be suitable. “And while we strive for that minimum six-month commitment,” says Walters, “we’ve had some student-tutor matches that have lasted several years, as long as both parties are dedicated to the relationship and are finding it rewarding.” For more information visit www.wakeliteracy.org sAfe HAven fOR cAts

AnY

You have any amount of time to give and love helping animals.

• Groom and socialize with cats and kittens, clean cat enclosures, provide fresh water. Special adoption events, fundraising and guest speaking opportunities on behalf of SAFE Haven are other ways to become involved.

Forget any preconceived notion you may have about animal shelters.

SAFE Haven is a bright, comfortable, cheerful environment that looks and smells clean and cozy. As a no-kill shelter for homeless cats and kittens, SAFE Haven relies on 60-70 volunteers each week to provide a safe and loving temporary home to cats and kittens waiting to be adopted.

“As long as you’re 16 years or older, we have a flexible volunteer schedule for anyone who loves animals and wants to make a difference,” says Pam Miller, Executive Director. Located on Garvey Drive near the intersection of Capital Boulevard and Durant Road, SAFE Haven also considers it their mission to educate the public about pet overpopulation and to promote sterilization. More information, including a volunteer application form, can be found at www.safehavenforcats.org.

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around the state

itâ&#x20AC;&#x2122;s gotta be the

BEE

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The days

of drinking anonymous beer that comes from a national brewing company are over for many North Carolinians. With over 60 breweries and more on the way, you are only 30 or 45 minutes away from a good fresh brew. Our great state holds its own amongst world class beers – our breweries have won more medals from the World Beer Cup and Great American Beer Festival than any other Southern state.

No matter if you are headed east or west across the state – this fall make a pit stop and check out one of these craft breweries. You’ll be glad you did!

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French Broad Brewing Co. Asheville, NC • www.frenchbroadbrewer y.com If you love craft beer, a stop in Asheville almo st certainly needs to be on your list. With 11 breweries, tastin g rooms and taprooms it is easy to understand why Ashe ville was chosen as Beer City USA last year. Among those is Frenc h Broad Brewery.

Founded in 2001, French Broad creates a traditional European style beer with the unique flavor of Asheville.

Currently the brewery offers five staple, yearround beers: the Wee-Heavy-Er Scotch Ale (most popu lar), 13 Rebels ESB, Gateway Kolsch, Ryehopper and Anvil Porte r. These are always on tap at the Tasting Room, open Monday-Sa turday, 1-8pm.

And coming this fall: French Broad IPA, firstin-history yearround India Pale Ale.

ery Highlands Brew g.com w.highlandbrewin ww • NC Asheville, d Brewing heville is Highlan Another stop in As uced an od pr ’ve ey years th Company. For 17 best-selling of ales, from the impressive array onal, Cold pular winter seas Gaelic to their po awhammer Cl , on d coming so Mountain Ale. An ing Gaelic are currently brew Oktoberfest. They Ale, Kashmir r, St.Terese’s Pale Ale, Oatmeal Porte land Tasting gh Hi ha Stout. The oc M k ac Bl d an IPA ay-Saturday the public Thursd Room is open to e music offers food and liv from 4-8pm and d Saturdays.

6-8pm Fridays an

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Foothills Brewing Winston-Salem, NC • www.foothillsbrewin g.com Foothills opened in 2005. Committed to brewing the freshest beer possible, their guarantee is that their beer is as fresh as nature allows because it flows directly from their serving tanks to the glass . Currently the brewery is featuring Salem Gold, Pilot Mountain Pale Ale, Torch Pilsner, People’s Porter, Hopp yum IPA, Seeing Double IPA and the seasonal brew Foothills Oktoberfest. And coming soon: India Style Brown Ale.

At Foothills, keep in mind it’s not just abou t beer; it’s about food. Chef Shane Moore has creat ed a menu that goes hand-in-hand with their craft beers; in fact, many of the recipes incorporate their beers.

They invite beer lovers to stop by any time for a tour and a sample.

Natty Greene’s Pub & Brewing Co. om Greensboro, NC • www.nattygreenes.c college Natty Greene’s started as the dream of two Greensboro, at lina Caro North of rsity Unive the at buddies the duo 1996 In hoping to one day brew their own beer. y, realit a dream their started their path to making urant and combining their talents and adding one resta ng three runni lly essfu succ soon were They time. bar at a a open to time restaurants and bars. In 2004 it was e’s Green Natty and beer, brewery and make their own 95 c.18 ated renov a in born was Pub & Brewing Co.

McGee three-story building on the corner of Elm and the was label ne’s Streets. By late 2006, Natty Gree s Teeter Harri all in ack six-p beer craft number one selling , 2010 in rd forwa move to nuing Conti s. grocery store in t Stree s Jone they opened a second location on West er, Witbi ower Wildfl ng Raleigh. They are currently pouri shot Amber Southern Pale Ale, Guilford Golden Ale, Buck Red Nose , soon ng comi And Ale. n Brow and Old Town Winter Ale, available November-January.

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BeerTasting!

If you are interested in trying some of these North Carolina craft brews join The Meat House at Quail Corners September 15th and 22nd. Space is limited, RSVP to raleigh.nc@ themeathouse.com.

• Highlands Brewery • Natty Greene’s Pub & Brewing Company • Full Steam Brewing

• Aviator Brewing Company • The Duck-Rabbit Craft Brewery

• Triangle Brewing

• Big Boss Brewing Company

• Carolina Brewing Company

• LoneRider Brewing Company

FullSteam Brewing Durham, NC • www.fullsteam.ag Fullsteam is within walking distance of the original Durham Bulls baseball stadium and the histo rical tobacco warehouses that are part of Durh am’s agricultural history. It’s a fitting location for the production brewery and tavern, whose miss ion is to craft a distinctly Southern beer style using local farmed goods, heirloom grains and Southern botan icals.

That means they make brews with sweet potatoes, corn grits, summer basil and malte d barley house-smoked over hickory. Their goal is to create a best-selling beer that’s year-round, susta inable, scalable, distinctly Southern, and brewed 100% with local ingredients. They admit they are a long way from this goal, but say they are having fun getting there.

Fullsteam’s Worker’s Compensation serie s are everyday, year-round beers: El Toro cream ale, Rocket Science IPA, Carver sweet potato lager, Work ing Man’s Lunch and their flagship Southern Lager (which they simply call Fullsteam).

If you want something less conventional, try their Apothecary series; it’s a seasonal line of quirky and experimental beers including Hogwash Hohi ckorysmoked brown porter (yes, bacon beer) and Summer Basil farmhouse ale.

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mpany Triangle Brewing Co glebrewery.com rian w.t ww • Durham, NC in the Bull City Another brewery to visit any. For over mp Co g is Triangle Brewin ll-balanced, we fted cra e y’v 10 years the American ales. full-flavored Belgian and h the finest wit Triangle beers are made s harmonize, vor Fla lt. hops and barley ma ntion. Triangle not fight for individual atte and do not add beers are not pasteurized preser vatives.

BelgianThey are currently pouring

e Ale, Pal ia Ind , Ale n lde Go Style Strong on Aged urb Bo Belgian-Style White Ale and seathe r offe o Abbey Dubbel. They als -Pale Xtra , Ale ey Abb le sonal Belgian Sty Ale and Winter Stout. tours every Triangle Brewing offers free

samples oy enj ’ll Saturday at 1:30pm; you ortunity opp the h wit r tou before and after the to buy beer to take home.

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Carolina Brewing Company Holly Springs, NC • www.carolinabrew.c om Carolina Brewing Company opened in 1995 committed to reviving traditional brewing styles, produ cing small batches of beer to ensure they offer the fresh est beer possible. CBC’s top priority is purity. They use only four ingredients: malted barley, hops, yeas t and water – no chemicals or additives are used.

They openly admit their brewing process is time-cons uming and their choice of ingredients is expensive, but believe you will agree that it’s all worth it when you taste their brews. CBC offers Carolina Pale Ale, Carolina Nut Brown Ale and Carolina India Pale regul arly. Look for their seasonal beers: Carolina Oktoberfe st Lager this fall and Carolina Winter Porter this winte r.

Carolina Brewing Company offers free tours of the brewery every Saturday at 1pm.

Aviator Brewing Company om Fuquay-Varina, NC • www.aviatorbrew.c in Fuquaystop ,Heading a little farther east, make a find may You . pany Com Varina at Aviator Brewing trying t Stree d Broa of le midd the in yourself standing the in brew first your enjoy to want you if to decide use; keho Smo Aviator Tap House or in the Aviator awardeither way, you can’t go wrong with their Hot Rod ing pour is or Aviat .

BBQ winning beer and Pale Ale. India the and Head Steam h, Beac Red, Mad h Ale Scotc ritty’s Coming this fall: OktoberBeast, McG ial. and Old Bulldog Extra Spec

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use Huske Hardware Ho y Brewing Compan Fayetteville, NC• m www.huskehardware.co h Collins and Jos r In 2006, brew maste ske HardHu the r ove his family took Brewery in and t ran tau Res ware House d in a 105ate downtown Fayetteville. Loc National the on is t year-old building tha brewery is this , ces Pla c Register of Histori nity mu . Huske part of the fabric of the com t completha offers a collection of brews tly. Their fec per e sin ment its Amercian cui ed Geread el-H Lev e lud inc custom crafts , Ale e il Pal man Blonde Ale, Rusty Na

’s Nut Brown Kill-A-Man Irish Red, Joe and Farmhouse ut Ale, Sledgehammer Sto d, they have liste six the Ale. In addition to s of beer) of a weekly firkin (10 gallon addition of traditional cask ale with the t for a unique frui or hops, oak chips, spice r lineup. ula reg our gravity-fed twist on Consecrae lud inc rs bee ing Upcom

ale with nde blo tor Grand Cru: A Belgian nge ora h wit d wheat and oats, flavore s and ras ong lem , der peel, ginger, corian ys. ida hol the for se adi grains of par

Front Str eet brew ery Wilmington , NC • ww w .frontstreetb Front Street rewer y.com Brewer y is W ilmington’s restaurant w on ith its own brewer y. Aw ly ning brewm ard-winaster Kevin Kozak offer hand-crafted s these nin m e City Raspber icrobrews: Coastal Ko lsch, River ry Wheat, D ram Tree Sco Port City IP A, Cream W ttish Ale, eaver and A Belgian IPA bsurdity Ale . If you find ,a yourself in a Wednesd Wilmington ay night, st on op by for fr and brew to ee beer tast ur with the ing brewmaster himself.

The Duck-Rabbit Craft Brewery y.com Farmville, NC • www.duckrabbitbrewer in ery brew Duck Rabbit is a small micro .

Farmville that crafts full-flavored dark beers Duck the d behin story sting intere There’s an and r Rabbit name: Paul Philippon, the owne in brewer, was a college philosophy professor it -rabb duck the of on versi A his previous life. it, diagram, which looks like a duck or a rabb life, on e depending on the viewer’s perspectiv appeared in a philosophy book he admired (Philosophical Investigations by Ludwig with Wittgenstein). He liked the idea of a logo bit ties to his former life. Currently Duck-Rab n offers The Duck-Rabbit Amber Ale and Brow -Rab Duck the and r Porte bit Ale, the Duck-Rab be will Ale h Scotc y Heav Wee t.

Stou bit Milk in out this fall, and a Winter Baltic Porter later by stop tour, a in the year. If you are interested m.

3-7p from ys The Tasting Room on Frida midtownmag.com| xx

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TALK OF THE

town.

OF THE

TOTAL WINE BIGGER & BETTER!

TOM O’BRIEN SHOW BACK FOR A THIRD YEAR

On August 24th Total Wine opened across the street in their new North Hills location. The new store is located in the old Harris Teeter grocery store, and the best news: it is almost twice the size of the old store.

Look for details soon on wine classes and tastings!

For the third straight season, The Tom O’Brien Radio Show will originate from Backyard Bistro! The Show will air Mondays at 7pm.

Fans can register online at www.backyardbistro.com each week for a chance to win VIP seating in the restaurant along with a prize package.

HODGE & KITTRELL GETS A NEW INTERNATIONAL PARTNER Hodge & Kittrell Realtors has joined forces with Sotheby’s International Realty! This partnership offers Hodge & Kittrell access to luxury real estate buyers from around the world and gives Sotheby’s a partner with over 43 years of experience and relationships in Midtown and beyond. Look for the new Hodge & Kittrell Sotheby’s International Realty signs around town!

NORA AND NICKY’S OPENS Stop in and checkout Nora and Nicky’s Designer Resale at Sutton Square. You’ll be glad you did! The boutique is beautiful, filled with all the designer labels we love!

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MAIN & TAYLOR WELCOME TO MIDTOWN! One of Raleigh’s best shoe stores is now open at North Hills in the old Harris Teeter grocery store. You will be dazzled from the minute you open the door the store is as gorgeous as their shoes!

oops!

music& movies

ice cream

In the private school section of our July/August issue, we incorrectly listed The Raleigh School as serving grades K-5.

It actually serves 18 months (or Pre-K) through 5th grade.

POtOdoLgsS ho

laughter

11 SUMME20R denim

guide

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UGUST JULY/A

mm 001 cover.indd

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PM 6/24/11 12:46:13

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coming up in the next

GRIL LING , SK YDIV ING, BEER, APPS , MUS IC, MOV IES & MOR E!

ayTING lidORA hoDEC

THE spring M OD ETORWN 20 S T Y T L IF M E N G ID 10 O N I MAN? FA SH GUIDE

FALL

WHO IS

iphoVEnRSeUS id dro

/DECEMBER NOVEMBER

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10/25/10 9:42:44 PM

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2011 MIDTOWN MAGAZINE HOLIDAY GIFT GUIDE

From $5 to $5000, fantastic gift ideas for everyone on your shopping list!

HOLIDAY DECORATING

Tips for getting your home ready for the holiday season!

“THE CONVERSATION”

It is hard to talk to your parents about getting older and their needs changing, especially the idea of moving. How do you get started? We got ideas on how to approach “the conversation” and get the best results for everyone!

RUG ROULETTE

Choosing a rug can leave you feeling like you are playing roulette – excited, panicked and sometimes regretful. See the best rugs in the area and learn firsthand how to pick the right size, style and color.

A NIGHT OUT!

Whether it’s a holiday Christmas party, a girls night out or a special date, we’ll show you the best looks from local boutiques.

Plus lots more…

Wine Review | Chef Mario Bain’s Beat | Calendar of Events Talk of the Town | Healthy You Midtown Mingles | and much more! midtownmag.com| xx 93

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downtown

Horizons:

consider yourself W

broadened.

Finding Global Flavor

in Raleigh By kate turgeon

ithout question, Sir Walter Raleigh is a downtown mainstay. At 11 feet tall, the bronze statue commands attention outside the Raleigh Convention Center. And once a year his hat dons the small, but vibrant flags of more than 20 countries. Talk about a fascinator.

The colorful chapeau is part of the annual International Festival of Raleigh.

Like the statue (which has been around since 1976 in four downtown locations), the festival itself is a mainstay for many Triangle residents.

Shaheen Syal, 33, has grown up with the event, which is a don’t-miss occasion for her family. Since the festival’s inception 26 years ago, she’s performed, volunteered, announced on the main stage and just enjoyed the atmosphere.

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AROuNd THE WORLd IN THREE dAyS? WHy NOT? MORE THAN 50 INTERNATIONAL GROupS IN THE TRIANGLE BRING THEIR TRAdITIONS, FOOd ANd MuSIC TO RALEIGH’S INTERNATIONAL FESTIVAL, WHICH IS IN ITS 26TH yEAR.

”

MORE THAN 100,000 OF WAKE COuNTy’S RESIdENTS WERE BORN IN FOREIGN COuNTRIES, WHICH AddS TO THE FESTIVAL ANd THE STATE’S GLOBAL FLAVOR.

“So many aspects keep me coming back…sampling all different kinds of food, watching live dance performances and perusing the world bazaar,” says Syal. “For three days I’m literally learning about other countries and cultures…many of which I might never have the opportunity to travel to.”

But, she adds, it’s about more than good eats and global flavor. It’s about unity with other people, says Syal, whose parents are originally from Mumbai, India. “I feel a very strong connection to my Indian heritage when I attend the festival,” she says. “It’s so wonderful to see people of various nationalities and ethnicities come together to celebrate.”

And celebrate they will. Much of the festival’s excitement comes from its dance performances. From the Irish dancers with their bouncing curls to the japanese teens who take the stage ready to share their traditions, there’s something for everyone to enjoy. “people are always amazed…over the years the quality of dance performances, from both children and adults, keeps getting better each year.”

But what would amaze you? Let Midtown Magazine give you a quick look.

Did you know?

Traditionally, the International Festival kicks off with a naturalization ceremony in which approximately 200 candidates from 40 different countries take their oath of U.S. citizenship.

For the Foodie Bring an appetite.

Sidewalk cafes offer visitors a taste of foods from around the world.

Think hummus, tabouli, baklava, kebabs, dumplings, schnitzel and more.

And for those who wish to learn how to create the delicacies, a cooking demonstration booth has cooking classes taught by both amateurs and professionals. midtownmag.com| midtownmag.com|115 xx

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For international beers and wines, check out the Biergarten area.

Hands-on learners can revel in the crafts, games and opportunities for learning about the world.

For the Kids Visit Sophia’s Corner, where children may express themselves in an international setting through crafts, painting, songs and games.

Both the young and old alike may grab a “passport” and participate in the Citizen of the World scavenger hunt.

For the Shoppers How Bazaar! The shopping area is packed with booths full of wares from around the world. Think art, crafts, jewelry, hats, dolls, puppets and more.

For the Performing Arts Lover The main stage offers authentic dances from more than 30 cultures. From Venezuelan to Greek, traditional dress and pageantry are part of the fun, too. On the Biergarten stage, there’s plenty of live music from both bands and soloists, such as folk music from Sweden, Norway and Finland; French songs; Russian art songs; and Trinidad-style steel drums.

For the Culture Seeker Exhibits. Exhibits. Exhibits. More than 40 countries are represented in exhibits that examine a single subject through various viewpoints.

The International Festival of Raleigh What: More than 50 international groups sharing traditions, art, dance, music and cuisine When: Sept. 30th - Oct. 2nd Where: Raleigh Convention Center Tickets range from $5 to $7 (Children 6 and under are free.)

Visit www.internationalfestival.org for more information!

Bring your holiday list! The festival’s bazaar features wares such as clothing, art and jewelry.

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downtown

A Day for the Dogs NCSU College of Veterinary Medicine celebrates man’s best friend with the Dog Olympics.

By illyse lane

E

ver wonder if your dog is truly talented? If he can jump higher than the other dogs? If she’s the best beggar, can hold the longest howl or pull off the best trick? Maybe you and your furry friend could win a look-alike contest?

Or he could snatch the title for the longest tail? Now’s your chance to find out.

It’s time for the 20th annual Dog Olympics. Hosted by the NC State College of Veterinary Medicine’s Student Chapter of the American Animal Hospital Association (SCAAHA), the event raises money for local animal rescue groups and celebrates the human-animal bond. Last year’s Dog Olympics drew over 350 owner-dog teams, with event proceeds benefitting the various rescue groups in attendance. midtownmag.com| 145

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The 2011 Dog Olympics Charity will go to support the following animal shelters: • Pawfect Match • CARE for Animals • Neuse River Golden Retriever Rescue • English Springer Rescue America • 2 Paws Up

• Second Chance • Carolina Border Collie Rescue • Boston Terrier Rescue of NC • Carebullies • Wake Animal Advocates

Whether your dog is competing or just hanging out and enjoying the day, the Dog Olympics is the ideal way to spend the day.

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A furry friend checks out the agility course.

This year, the Dog Olympics returns to campus after a four-year hiatus to Moore Square. “After being offsite due to construction of the new Terry Center Animal Hospital, we are delighted to bring the Dog Olympics back to the College of Veterinary Medicine,” says Summer Kingery-Hedges, president of SCAAHA.

In addition to the family – and canine – friendly activities, games and contests, there will be agility, training and service dog demonstrations, as well vendors stocking many of your favorite doggy products. And if you’ve been thinking that Fido’s in need of a sibling, you’re in luck. Numerous rescue groups will be in attendance to help you navigate the adoption process or educate you on how to become a foster family for those dogs still looking for their forever home.

“Over 100 students and 40 faculty and staff from NCSU’s College of Veterinary Medicine volunteer throughout the day to make Dog Olympics a success,” says Kingery-Hedges.

“Our volunteers participate to have fun, share their passion for animals and connect the College of Veterinary Medicine with the local community.”

If you go, here’s what you’ll need to know: Date: Saturday September 10th, 2011 Time: 10am-4pm Location: NCSU Vet School, 4700 Hillsborough Street, Raleigh NC 27606

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a a stone unturned

BY PAGE LEGGETT

Good news: Kidney stones are preventable. But, if you have them and theyâ&#x20AC;&#x2122;re not causing pain, it may be best to leave them alone 148 | midtownmag.com

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a

Any condition that is said to rival – or surpass – the pain of childbirth is a condition anyone would try to avoid. Unfortunately, too many people think kidney stones are a painful condition that can’t be prevented.

That’s not at all the case, assures Michael Lipkin, MD, a Duke University-trained urologist who’s practiced at Duke for years and has opened a new practice at Duke Raleigh Hospital.

“If there’s just one message I can get out to people, it’s that kidney stones are preventable,” said Dr. Lipkin. “Anyone who’s experienced repeated pain or had multiple surgeries needs to know: it doesn’t have to be that way.” tHe Hows anD wHys “There are a number of causes of kidney stones,” said Dr. Lipkin. “But, the most common cause is not drinking enough water and therefore, not urinating enough.”

Stones can form when calcium and another chemical that’s normal in the body – usually oxalate – join and form salt, which can turn into a crystal. The “stones” are actually salts that resemble little pebbles.

Dr. Lipkin said there’s a common misconception that reducing or eliminating calcium from the diet can ward off stones. It’s untrue, he said – and a potentially harmful myth. “Do not avoid calcium,” he warned. “Cutting calcium out of the diet can increase your risk of kidney stones.” Everyone, he said, should be getting at least three servings of calcium a day.

Because kidney stones can be related to diet, modifying the diet is one of the ways they’re treated. (The other key cause of kidney stones is simply how one’s body processes salt and chemicals.)

“Drinking more water always helps the condition, no matter what the underlying cause,” said Dr. Lipkin.

But, drinking more water alone may not be enough. People who have had more than one kidney stone are more likely to have them again. “If you’ve had one, your chances of getting another are 50/50,” said Dr. Lipkin. “But, if you’ve had two, you have an 80 percent chance of getting a third.”

Being seen by a doctor is crucial if you want to avoid the pain. tHe stone age Dr. Lipkin will manage a “stone clinic” at Duke Raleigh just like the one in Durham. He advises anyone who’s had one stone to come to the clinic for a “work-up” which includes a simple blood test that looks at calcium levels and kidney function. Plus, there’s some “homework.” Patients are asked to collect urine samples at home which are then analyzed for stone-forming risk factors.

That analysis can determine, with 97 percent accuracy, what the cause of the stone disease is, said Dr. Lipkin.

Once the diagnosis has been made, treatment can be prescribed. Most often, that involves medication, but it can be limited to just dietary changes.

If it’s determined a patient is at risk of developing stones again, Dr. Lipkin and his colleagues may recommend more water. A lot more water.

“For those at risk, 100 ounces of water a day may be recommended,” he said. “But, that is a lot to drink, and not everyone can or should do it. People with heart problems or problems with their kidney function should not drink that much water.”

“We’ll also ask the patient to monitor, or lower, his sodium intake,” said Dr. Lipkin. So, the general treatment guidelines for someone who’s had one stone are: • Increase fl uid intake • Decrease sodium intake • Increase calcium

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Dr. Michael Lipkin is a Duke University-trained urologist who has opened a new practice at Duke Raleigh. He said, “If there’s one message I can get out to people, it’s that kidney stones are preventable.”

And, a fourth guideline is to decrease animal protein. Dr. Lipkin notes that even includes fish and chicken, which are thought of as being the “healthy” animal proteins.

The tough part for doctors is that there are no definitive guidelines yet on how much animal protein is too much in people who are susceptible to kidney stones. “Everything in moderation,” Dr. Lipkin advises.

“That’s what I tell patients.”

Kidney stones have always been thought of as a man’s disease. And, it’s true that they affect more men than women. But, women are catching up, Dr. Lipkin said. And, that’s due to obesity levels. As a society, we’re getting fatter. And, overweight people are more susceptible to a host of ills, including kidney stones.

How will you know?

People who have passed a kidney stone report there’s no way you wouldn’t know something was wrong. The pain is said to be excruciating.

Dr. Lipkin has a patient who had three children – via natural childbirth – and she said passing a kidney stone was worse.

He describes a typical scenario. You feel the pain on both sides of your back. (The top of the kidney sits just under the lowest rib, so you’ll feel the pain just below your ribcage.) “The pain is sharp and severe, but it usually comes and goes,” said Dr. Lipkin.

“As the stone moves through your kidney, the pain will be felt lower in your body. Men report feeling pain in their testicles, and women may feel it in the vaginal area,” he said.

Blood in the urine can be a sign that you’re passing a stone, but it can be a sign of something much more serious. If you see blood in your urine, you should call your doctor at once.

Finally, some people who are passing kidney stones “present with urinary tract infections, although that’s not all that common,” said Dr. Lipkin.

If you’re passing a stone, a physician can prescribe something for the pain. But, while passing a stone is an extremely painful condition, it’s not inherently dangerous. Dr. Lipkin said there are two scenarios when kidney stones pose a serious health threat:

• “If you’re passing a stone and you have a kidney infection and/or

a fever, you need to get to an emergency department as soon as

you can.”

• “If you pass multiple kidney stones over time, that could

ultimately impact your kidney function.”

In addition to narcotics and an anti-inflammatory, doctors can give you medication to help you pass the stone. “Flomax, which was originally used to treat prostate trouble, has been shown to help relax the muscles in 150 | midtownmag.com

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the ureter and help stones pass quicker and with less pain,” he said.

You may not pass the stone immediately. Dr. Lipkin said, “Of the stones a patient is able to pass, 95 percent will pass within six weeks” of the first symptoms. But, he said patients won’t be in agony for six weeks. They’ll likely experience pain sporadically during that time.

If they’re not bothering you …

But, kidney stones are not, themselves, painful. (They cause pain only when they’re blocking the kidney.) They can be present for years without ever causing a problem or ever being detected. In fact, they are often discovered by accident. “We’re living in the age of imaging,” Dr. Lipkin said. “It’s often when you’re having an X-ray for something else that a physician will discover you have stones.”

“If we find them, we generally advise just following them over time,” said Dr. Lipkin. “If they’re not causing any symptoms, we suggest leaving them alone.”

Patients sometimes get nervous at the thought of having kidney stones and not treating them. Dr. Lipkin said his mentor, Duke’s internationally renowned urologist Dr. Glenn Preminger, tells those patients, “If you feel well, it’s hard for me to make you feel better.”

Dr. Lipkin said Dr. Preminger has followed some patients who have stones but have never been bothered by them for up to 15 years.

The surgical options Surgery is an option for kidney stones, although Dr. Lipkin said the size of the stones and their location will determine if surgery is viable and which of three options to use.

The – get ready for this mouthful – percutaneous nephrolithotomy is used for very large stones and is the type of surgery Dr. Lipkin performs most often. “This is the first line of treatment for a lot of stones,” Dr. Lipkin said. “Certainly, it is for stones two centimeters and larger. At Duke, we do about 150 of these procedures a year, which is probably more than any other facility in the United States.”

(Dr. Lipkin will also perform this procedure at Duke Raleigh.)

“This procedure is more invasive than the other two options and involves an overnight hospital stay, but it has a 90 to 95 percent success rate,” he said.

Another option is “shockwave lithotripsy,” which is known as a “stone machine” in layman’s terms. It sends shockwaves through the body and breaks the stones into smaller pieces that are easier to pass. This procedure, developed in the early 1980s, revolutionized kidney stone treatment, according to Dr. Lipkin. Prior to its inception, kidney stone surgery meant being cut open.

A lot of patients prefer this treatment, since it’s noninvasive.

But, for it to be effective, the stones have to be visible on a “plain X-ray,” said Dr. Lipkin. “Stones that are visible only on a CAT scan won’t respond to the stone machine.”

A “ureteroscopy” is the third option. It uses a laser to break the stone up – turning them into what Dr. Lipkin refers to as “sand.”

This procedure is done in a same-day surgery center. The recovery is quick, but the success rate is largely determined by where the stone is.

But, as with most conditions, the best treatment is prevention.

That’s as true for kidney stones as for anything else. And, if you’ve ever passed a kidney stone, Dr. Lipkin wants you to know they don’t have to become a fact of life. With medical intervention and a little effort on your part, you can take a “pass” on kidney stone pain.

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healthy you

The Power of Probiotics

I

f you are like many folks, a trip to the doctor, resulting in antibiotics, is the first time the word “probiotics” was introduced to you. In fact, it’s likely you’ve heard more about eating yogurt than actually supplementing with a capsule. That’s because yogurt does contain a small amount of certain probiotic strains, the most commonly known being (lactobacillus) acidophilus. but these little powerhouses do so much more for you! Probiotics are actually microscopic living organisms that fight to keep your body in balance. And aren’t we ALWAyS looking for balance?

Probiotics are termed “good bacteria” and work hard to metabolize the nutrients you eat,

reduce harmful bacteria in your small intestine and colon, and help you build up immunity from germ attacks. Poor eating habits, stress, infection and antibiotics in our food as well as in medical treatments can wreak havoc in the GI tract, destroying these good bacteria and allowing undesirable bacteria to multiply. When this happens, problems begin to arise such as excessive gas, the all-annoying bLOATING, constipation, intestinal toxicity and poor absorption of nutrients. Two of the most abundant and best known probiotics in the intestines are bifidobacterium and lactobacillus acidophilus. These probiotics attach to the intestinal walls and multiply, helping keep our bodies healthy.

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On a day-to-day basis, maintaining that intestinal balance can help keep fungus and yeast cells at bay, and help keep your stools soft and well-formed, aiding in bowel movements. (Humility goes out the window once you have kids, doesn’t it?) They also help make vitamins (b’s and K) and enzymes (lactase, which helps digest milk), help prevent cholesterol from entering the blood stream, and bring balance to the digestive and immune systems.

In terms of treating certain conditions, many integrative doctors and specialists also support the use of probiotics for: • Diarrhea, especially following treatment with certain antibiotics • Lactose intolerance • Helping treat Crohn’s disease, ulcerative colitis and irritable bowel syndrome • Prevention and treatment of vaginal yeast infections and urinary tract infections

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Monday, October 17th

Devil’s Ridge Golf Club Holly Springs, NC

12pm Shotgun Start • Chances to win amazing prizes Awards reception catered by Chef’s Palette Restaurant & Bar Special Guest Don Schwenneker of ABC11-WTVD Povides critical services to children and adults with developmental disabilities to nearly 400 families in Wake County.

• Prevention and treatment of eczema in children • Helping control acne • Speeding treatment of certain intestinal infections • Prevention or reduction of the severity of colds and flu treatment WitH antiBiotics As the name hints to, antibiotics can wipe out intestinal bacteria indiscriminately, resulting in diarrhea and a compromised immune system. Many specialists have found it best to co-administer high potency probiotics with antibiotics. The secret is not to take them at the same exact time. Separating the two by three to six hours is best. Since most antibiotics are water soluble, they absorb in the upper G.I. tract.

Probiotics work mainly in the lower G.I. tract – so giving antibiotics time to absorb and get out of the way is the key. Continue your probiotics well after the antibiotics are finished – one month minimum.

TAMMY LYNN CENTER for developmental disabilities

For more details: tammylynngolfclassic.org (919) 755-2661 ehamme@tammylynncenter.org

eczema & autism in cHildren When there’s a family history of allergy or eczema, babies receiving probiotics in their first six months of life (and mothers who took probiotics during the last trimester of pregnancy) may be less prone to develop skin problems. Children with autism may also benefit from probiotics, possibly because the beneficial bacteria decrease leakage of large molecules from the gut, a process that can trigger immune reactions that affect brain function.

WHat to look for For adults, doctors often recommend a probiotic containing anywhere from four billion to 50 billion organisms, depending upon the reason for supplementation. (Though in full disclosure I will tell you I took 50 billion simply for general health and the high potency made me very gassy.) Find a brand with multiple strains and with a delayed release (i.e. enteric coated or biotract), so that they reach your intestines without being broken down by acids in your stomach. Look for a probiotic potency guarantee which assures you that the probiotics are viable through the expiration. be sure to protect your supplements from heat, moisture, and air. Though they are shelf stable, refrigerating your probiotics after opening may help lengthen their lifespan.

As always, consult with a physician before beginning any new program. by carter & laura dalton, Gnc At nortH Hills

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healthy you

Preventive Medicine at Each Stage of Life

by American Institute of Healthcare & Fitness

Whether you’re a Gen Xer or Baby Boomer, it’s important to have check-ups and tests to make sure that you remain healthy. During each phase of life, your provider can advise you on the recommended schedule based on your health history and current situation. The goal is to help prevent any potential chronic diseases or minimize the impact to your overall well-being.

“As the old saying goes, ‘you can pay me now or pay me later’. Your health is like your finances – the importance of saving and investing,” noted David L. Becker, MD, family practitioner at Carolina Family Practice & Sports Medicine.

“Take a little bit of time now to focus on your future health.

Prevention of disease and overall health maintenance is key. If you gradually invest for the long term, it will reap great rewards in the future. Set a goal as your reward – a common one is living to see your grandchildren.”

While you may not have obvious indications, many life-threatening conditions – such as heart disease, diabetes and cancer – have few symptoms at the onset. That’s why talking with your doctor and asking questions – no matter how silly you may think they are – is always encouraged.

In general, everyone needs to establish a relationship with a primary care provider who can oversee their overall health. By having check-ups as recommended by your provider, you will be able to track your health throughout your life. If your blood pressure, cholesterol or blood tests show abnormal results, your provider will be able to help you take corrective steps to improve or reverse the condition.

Of course, throughout your life, try to follow a healthy diet as recommended by the USDA or your physician if you have certain health conditions, and get a minimum of 30 minutes of moderate-intensity exercise on most days of the week. If you smoke, try to quit as soon as possible. And keep alcoholic beverages to no more than one a day.

Health Advice for Each Generation On the following page, the chart will help guide you during the phases or generations of your life. Remember, however, if you have new or unexplained symptoms, always contact your primary care provider for an office visit.

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Screening Test

Recommendation

Physical exams (Weight, height, BMI, blood pressure, complete blood count and family history review).

Two exams in your 20s; three exams in your 30s; four exams in your 40s; and yearly after age 50.

Blood pressure check

Keep track yearly.

Cholesterol screening

Once in your 20s for a baseline. If normal, every three to five years for all ages. Increase frequency with age, especially if there is a positive family history.

Pelvic exams every year up to age 65.

Pap smears every year and follow your doctor’s advice on frequency after three negative Pap smears.

Women’s health

Breast health Perform monthly breast self-check each month at all ages. Have a clinical breast exam each year beginning at age 20. Screening mammogram yearly age 40 to 80, unless recommended earlier due to increased risks.

Perform a self-check testicular exam every month beginning at age 15 and throughout adulthood.

Men’s health

Prostate cancer screenings Yearly rectal exam after age 50, unless recommended earlier due to increased risk. African American men should begin testing at age 45.

Skin cancer screening

Yearly for all ages.

Diabetes testing

Every three years, beginning at age 45, unless recommended earlier due to increased risks.

Sexually transmitted infection screening

Discuss with your doctor if you are sexually active.

Colorectal cancer

Colonoscopy after age 50 (Caucasian); after age 45 (African American); repeat every 10 years if normal, or follow doctor’s recommendations.

Vision exam

Every two years in your 20s, if having vision problems. Every two years after age 30. Every year if you have corrected vision. Check for glaucoma after age 45.

Dental exam

Yearly for all ages.

Hearing test

Yearly for age 60 and older.

Behavioral/Mental health screening

Discuss with your doctor if you need help with depression, anxiety or other related issues.

Immunizations

Tetanus: diphtheria booster every 10 years for all ages.

Flu vaccine: yearly for age 50 and older and for those with increased risks.

Pneumonia vaccine: if positive for risk factors, have one dose prior to age 65 and then one after age 65. If negative for risk factors, then one dose after age 65.

Bone density exam

If you’re over age 50, talk with your physician about scheduling a DEXA scan.

Balance testing

If you’re over age 60, talk with your physician or physical therapist about performing a balance test.

*Note: These are general guidelines as recommended by the National Institutes of Health and AIHF providers. Please follow your physician’s advice as you may be at higher risk for certain conditions.

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3

REaSoNS WE’RE faLLiNg foR aUtUMN

by Jennifer fincHer, sAlon Blu

Whether your new fall style helps you gear up for a hectic social schedule or tackle more job responsibilities, the first step is to be prepared from head to toe. Try these tips from Raleigh’s Salon blu stylists to keep your locks luscious while complementing the new Autumn you!

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Because a neW season deserves reneWal! you can finally wave goodbye to the heat and humidity that characterized last season and say hello to shiny and sleek! Salon blu stylists suggest regular washing and conditioning with the right products to give your hair a radiant glow this Fall. Try Redken’s All Soft or bodyFull line of shampoos and conditioners to keep your hair healthy in-between salon visits. The only caution about autumn? you have to watch out for the not-so-gentle breezes that send your hair blowing out of place, just like the leaves off the trees. Try a low-maintenance side-swept ponytail, or protect your new you with hair accessories. Try a seasonal favorite, the classic tortoise shell headband, or throw on a laid-back trendy hat when you’re on the go!

Just when you felt like you had nothing to shop for, hats are back to add interest to your Autumn you!

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Because WHo isn’t searcHinG for a reason to make a statement?

Whether you’re shopping for a new outfit for the perfect night out or planning a business conference, you can find your perfect style. It used to be said that you should go a couple colors darker when the cooler months blow in, but the Salon blu style doesn’t demand a drastic color change this fall. you may wish instead to add a simple style change – ombré color. This will give you the warmth that you crave as you enter the brisk and busy holiday season, and you will look great day or night!

Salon blu stylists also say you can add to the mystery – mix up where you part your hair (the exaggerated side part will be hot this year!), add more layers to your look, and, oh yeah, don’t forget this year’s amazing hair accessories! remember, you can play with your hair as much as you want this year. if you find you’re tired of feather extensions, the latest hot items are crystal extensions. the most important thing is to get regular trims. split ends are not in fashion. instead, today’s active professional needs maximum hair growth for a healthy, fit look, and admirers want you to display a supersized style all season long!

3

Because We’re so not sorry to see sWimsuit season Go! We have to admit that we may miss the heat, but generally we can agree that constantly putting your hair up to cool off was getting a little old. Tying up your tresses can cause them to become brittle and dry. It’s time to end the summer suffering and revive your hair just in time for pumpkin picking and cinnamon lattes. A five-minute deep conditioning treatment once a week can go a long way to hydrating your hair and bringing back the shine. Salon blu stylists recommend using products such as Pureology’s Essential Repair Split End correcting treatment, while giving your hair a break from heating products such as blow dryers, curling irons and straighteners. Going au natural and letting your locks blow in the crisp fall breeze will be rewarding because active women generate the warmth and energy that makes the entire season so refreshing!

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Hermès Prada Louis Vuitton Stella McCartney Burberry Tod’s Christian Louboutin Ferragamo and more!

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mingles

party on the patio at antonio’s

On June 15th, Antonio’s Gourmet Market hosted a party on their patio. Guests enjoyed live music, beer tasting from North Carolina breweries and Antonio’s own gourmet food.

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kristen’s place opens

On August 3rd, Kristen Greczyn and Kim Brown celebrated the grand opening of Kristen’s Place at The Arboretum off Harrison Avenue! The new women’s clothing boutique is the sister store to Kristen’s Shoe Boutique.

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mingles

Saint Raphaelâ&#x20AC;&#x2122;s Gives Back to the Community!

On August 10th, the faculty and staff at Saint Raphael Catholic School volunteered at a Habitat for Humanity home under construction.

They helped with painting, landscaping, roofing and carpentry to finish the home for a local family.

Sanderson High Schoolâ&#x20AC;&#x2122;s Class of 2012 Kick off their Last Year!

On August 25th, the seniors at Sanderson High School continued the 15-plus year tradition of parading into school on the first day! The string of decorated cars loaded with celebrating teens entered the school with a police escort.

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