CHAPEL HILL • CARRBORO • HILLSBOROUGH • ORANGE COUNT Y
APRIL 2020
HOME & GARDEN ISSUE
G R E AT OUTDOORS The Patels often invite company over to enjoy their porches and pool, which overlook Battle Park.
HOME HILL ON THE
THIS FAMILY’S CUSTOM-BUILT HOUSE IS A MODERN OASIS IN A WOODED NEIGHBORHOOD JUST OFF FRANKLIN STREET PAGE 66
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CHAPELHILL A P R I L 2020
C H A P E L H I L L M AG A Z I N E .CO M E DITO R
Jessica Stringer EDITORIAL E X E C U T IV E MANAG I N G E D I TO R
Amanda MacLaren
E X E C U T IV E E DITOR, CH AT H A M M AG A Z I N E
Matt White
ASS ISTANT E D I TO R
Hannah Lee
E DITORIAL ASS ISTANT & D I G I TA L E D I TO R
Marie Muir
E DITORIAL I N TE R N S
Janet Alsas, Katie Barham, Cam Edson, Anna Elsasser, Iyana Jones-Reese, Sterling Roberts, Maddy Rideout, Lindsay Rusczak, Anne Tate CONT RIB U TO R S
Owen Burns, Ava Eucker, Connie Gentry, Courtney Hayes, Moreton Neal, Rachel Rockwell, Matt Wade, Morgan Cartier Weston ART C RE AT IV E D I R E C TO R
Kevin Brown
P H OTOGR A PH E R
Beth Mann
GRAP H IC DE S I G N E R S
Jean Carlos Rosario-Montalvo, Lauren Wilkinson
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’ve been thinking about this Home & Garden issue for a year. We came across the Patel family’s beautiful modern home last spring and immediately knew photographer Beth Mann had to capture it at the height of summer. It wasn’t hard to convince the family to have friends and neighbors over for a swim at their pool – they regularly gather together for dinner. The Patels – whose story begins on page 66 – were kind enough to invite me to one of their neighborhood pizza nights and, though I had to take a rain check, I felt welcomed into a tight-knit group. And don’t miss reading about the Estes Hills Elementary School garden on page 60. Started by Gifted Specialist Kathleen Eveleigh, the plot of land just behind the school has blossomed into a rich, hands-on learning experience for kids. It’s brought together dedicated parent volunteers and even members of the Chapel Hill Garden Club with no affiliation to the school. The garden’s bounty is shared with families and community members who may not have access to fresh produce. I know I speak for everyone when I say that we feel privileged to be stewards of the community. It’s my absolute pleasure to share the best of Chapel Hill and the people who make our town so special in each issue. In the final days before we put this issue to press, our staff started working from home and practicing “social distancing,” as schools closed and restaurants resorted to takeout orders only. At press time, we didn’t know how or when the disruptions to our lives would end, but one thing is certain – we’re going to continue to celebrate and support our incredible, resilient community. CHM
jessica@chapelhillmagazine.com
T HE COVER P h o to by B et h M a nn 4
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O U R G I F T TO YO U … YO U R G I F T TO D U R H A M . W I T H E V E RY N E W K I A P U R C H A S E
WITH A SPECIAL THANKS TO
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APRIL
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VOLUME 15 NUMBER 3
IN EVERY ISSUE 4 Letter from the Editor 8 About Town Events not to miss 20 What We’re Eating News from our restaurant community, plus a dish we love 22 Chef’s Table We asked four industry pros: Was there one meal or moment that made you think, “I want to be a chef” 24 Noted What we’ve heard around town 93 Dining Guide 97 Joyous Cooking: La Bête Noire Torte 102 Weddings Kaitlyn Raitano and Jarred Watts David Barton and Leigh Morrow Van Hatchell and Lucy Ireland BUSINESS 28 Biz Briefs BEST 34
OF THE OUTDOORS Full Bloom The North Carolina Botanical Garden works to cure ‘plant blindness’ with 2020’s Year of the Wildflower
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Just Row With It Carolina Masters Crew Club has combined camaraderie and competition for nearly 30 years
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Your Spring Checklist Get outside and take advantage of these alfresco activities
THE HOME & GARDEN ISSUE 52 How Does Your Garden Grow? A sneak peek at three spots featured on the next Chapel Hill Garden Tour
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30 Financial Wellness at Any Age Achieving financial security is on everyone’s list, but how to make that happen varies with every individual situation. These local financial advisors have a few more suggestions. PEOPLE & PLACES 12 The Carolina Inn’s Event Showcase
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Digging In The Estes Hills Elementary School garden has grown into much more than dirt and plants
66
Perfect Harmony The Patel family’s custom-built home feels like part of the forest
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Cooking in Style Draw inspiration from these three sophisticated kitchen renovations
14 Dixie Rock climbing competition 16 Hillsborough/Orange County Chamber of Commerce’s 2020 Awards Gala & Chamber Celebration 18 In Our Schools
Mikimoto M C ollec tion
ABOUT TOWN EVENTS NOT TO MISS
PHOTO COURTESY TOWN OF CHAPEL HILL COMMUNITY ARTS & CULTURE
Near & Far chapelhillarts.org Join the celebration of APRIL global cultures with a street party at the corner of Rosemary and Columbia streets in downtown Chapel Hill. This festival recognizes the rich cultures present in our community through art, food, music and live performances.
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Art in the Heart of Hillsborough
2020 Family House Classic
April 18
May 1
hillsboroughartscouncil.org Shop from 50 local fine artists’ booths and enjoy music and food on the lawn of the historic Alexander Dickson House during Hillsborough Arts Council’s 12th annual art fair.
secufamilyhouse.org Start the day with a round of golf during SECU Family House’s tournament at Chapel Hill Country Club, and then join UNC Football head coach Mack Brown and his wife, Sally Brown, for a 19th-hole party. The celebration continues into the evening with drinks, food and live music.
Tar Heel 10 Miler April 18 tarheel10miler.com Jog through UNC’s campus, downtown Chapel Hill and picturesque residential neighborhoods during the 13th annual race that finishes up at Kenan Memorial Stadium.
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Complied by Janet Alsas *EVENTS ARE SUBJECT TO CHANGE
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April 2020
Color the Hill 5k and Fun Run May 3 colorthehill.com Participants are doused with colored powders during this rainbow run at Carrboro
High School, which features a food truck
rodeo at the finish line. Proceeds benefit Chapel Hill-Carrboro City Schools’ Academy of Information Technology and the SKJAJA Fund.
Carrboro Day Postponed, new date TBD carrboroday.com Celebrate the history of the “Paris of the Piedmont” with memorable stories, photos and poetry readings, along with music, dancing, field games and crafts at an afternoon on the Carrboro Town Hall grounds. CHM
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April 2020 JMV-0651-G 2020 Victory Ride Chapel Hill Magazine.v1.indd 1
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Triangle Youth Ballet WHERE JOY IS ALWAYS CENTER STAGE Photography by Melissa Edwards
CREATED FOR THE LOVE OF DANCE AND COMMUNITY Triangle Youth Ballet (TYB) has been a different type of dance studio since opening its doors in Chapel Hill. What began 25 years ago as an annual production of the Nutcracker has blossomed into a ballet repertory company. As a 501(c)(3) non-proďŹ t, TYB is committed to creating a community where dancers of all levels and ages can learn proper technique, focus on their passion and thrive.
PERFORMANCES WITH PURPOSE TYB creates opportunities for dancers to perform while connecting meaningfully with the community. From a free literary-themed performance at University Place that is a book drive for Book Harvest, to visiting patients at UNC Children’s Hospital, to special needs performances of its annual Nutcracker production with a live orchestra, TYB makes dance accessible to all audiences. Productions throughout the year showcase the talents of both company dancers and students in an atmosphere that is uniquely supportive and low stress.
CLASSES FOR EVERYONE
FIND YOUR GROOVE
TYB teaches students to have grace and discipline so they not only become good dancers, but also good citizens. That’s why every class, camp and performance is focused on what really matters—the people.
Get the whole family moving to the beat at TYB! In addition to ballet, TYB offers jazz and modern, tap, summer camps, yoga and self-defense classes. Boys, girls and adults are all welcome! Call 919-932-2676 to enquire about programs and visit www.triangleyouthballet.org to learn more about the company and opportunities for your children. Follow TYB at facebook.com/triangleyouthballet and at instagram.com/triangleyouthballet.
Small class sizes ensure students receive personal attention to foster the development of their skills. The school is unique because it doesn’t participate in competitions or focus on year-end recitals—TYB offers a full roster of ballet and theatrical productions to provide every student a well-rounded dance experience. To encourage participation in these shows, dancers aren’t required to purchase costumes or sell tickets. Instead TYB keeps the mood light and lively and the costs low with performances featuring costumes from its extensive collection.
Triangle Youth Ballet 1708 A, E Franklin St. Chapel Hill, NC 27514 Member company of Regional Dance America
PEOP LE & P LACES
The Carolina Inn’s Event Showcase 1 Sean McCabe and Laura Zhou.
The Carolina Inn hosted its 25th Annual Event Showcase under a Carolina blue sky in February. Guests toured the venue’s ballrooms and courtyards and enjoyed hors d’oeuvres, like shrimp and grits served in cocktail glasses, while local bakers, photographers and florists presented examples of their work. Staffers from Heart of NC Weddings greeted engaged couples with a copy of their local wedding planning guide and hosted an interactive video booth from ZimZoom Photo Booth. Photography by Marie Muir
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3 Martin Murray and Tessa McLoughney. 4 The Heart of NC Weddings team: Founder Donna Parks, Publisher Jenna Parks, UNC student and intern Alana Askew and Editorial Assistant Marie Muir.
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PHOTO BY MEREDITH STERN
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2 Nick Balafas, Jeannie Balafas and Laina Balafas.
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April 2020
Join us for Hill Learning Center’s
6th Annual One Miler and Kids’ Dash 100% of proceeds benefit the Wendy B. Speir Student Financial Aid Fund.
EVENT HIGHLIGHTS • One Mile Run & Walk • Kids’ Dash (10 and under) • Activities for All Ages • Food Trucks
April 26, 2020 • 1-4 PM Register today at Hill Mile headquarters: www.hillmile.org Thank you to our Partner level sponsors:
magazine
3200 Pickett Road, Durham, NC 27705 919.489.7464 | hillcenter.org www.hillmile.org
PEOP LE & P LACES
Dixie Rock
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When longtime rock climber Bill Webster launched the Dixie Rock climbing competition in 1989 for the Chapel Hill Parks and Recreation department, he says he was worried about getting town officials to approve the use of the Chapel Hill Community Center. The sport of indoor rock climbing was so new that none of the town’s administrators realized the contest entailed competitors hanging by ropes from the ceiling. And, Bill says, he didn’t mention it to them, lest they shut down the event in its first year. Bill says Dixie Rock remains the longest-running indoor climbing competition in the nation. More than 150 climbers, from 6-year-olds to senior citizens, participated at the 31st annual edition in February. Before the final round, officials announced the event will be renamed the Bill Webster’s Rock the Hill to honor Bill, who retired in February after 39 years with Parks and Recreation. Photography by Matt White 3
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1 Andrea Judge, Robb English, Linda Smith, Dixie Rock founder Bill Webster and Parks and Recreation director Phillip Fleishmann. 2 Tamara Sanders and Tyler Allen 3 Katherine Stavrakakis, 16, Virginia Johnson, 16, and Brad Johnson. 4 Uma Kirk, 13, Keith Dodson and Kyle Long. 5 Jude White, 13, Lilly Kohout, 14, and Rose Kohout, 14. 6 Juliana Chovil, Katie Michalak and Chandler Musson. 7 Carly Stephens and Sam Gerber. 8 The Hopkins family: Macy, 14, Matt, Elizabeth and Avery, 8.
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April 2020
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PEOP LE & P LACES
Hillsborough Chamber Awards Gala 2
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In the spirit of the 1920s, guests at the Hillsborough/Orange County Chamber of Commerce’s 2020 Awards Gala & Chamber Celebration donned flapper attire at this celebration of local businesses. The cocktail party, held at the Redeye Worldwide Headquarters Event Center, featured heavy hors d’oeuvres, drinks and live music by Jim Parker and the Hilacasters. Photography by Cesar Carrasco 1 Hillsborough Wills & Trusts’ Jill Austin and Colin Austin. 2 Jeanetta Hopkins and Kevin Hopkins of Bull City Music School.
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3 Mick Carroll and Kate Carroll of Radius with Chamber Board of Directors President Chad Collins (center). 4 Lindsley Bowen of Carlisle & Linny Vintage Jewelry and Sean Pecor of Redeye Worldwide. 5 Danita Brooks and Jim McNeely of SERVPRO of South Durham & Orange County. 6 Hillsborough Mayor Jenn Weaver and David Neal. 6
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Find the results of our Best of Chapel Hill voting in our July/August issue! April 2020
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PEOP LE & P LACES
Compiled by Anne Tate and Sterling Roberts
PHOTO BY JENNIFER DYKES
PHOTO BY TERRA HODGE
In Our Schools
In February, Culbreth Middle School put on a production of “Alice in Wonderland,” directed by theater teacher Terra Hodge. In preparation for their three performances, the student cast rehearsed three days a week, starting in December. Alice was played by seventh grader Olivia Corliss, eighth grader EJ Britt was the Mad Hatter, and seventh grader Ladionna Gaskin played the Red Queen.
A group of Ephesus Elementary School first and second grade students, including (from left to right) Eric Lin, Owen Harris, Caroline Gall, Valentina Chedaille, Saada Lon and Caroline West, had lunch with Kelly Starling Lyons, author of “Sing a Song: How ‘Lift Every Voice and Sing’ Inspired Generations.” To celebrate their Black History Month theme of “Lift Every Voice and Sing,” students at Ephesus read the book, and music teacher Amanda Phan taught the song to each class. Kelly presented to kindergarten through fifth grade about her craft and the books she has written, and the students performed the historic song.
Nine Chapel Hill-Carrboro City Schools (CHCCS) elementary schools celebrated World Read Aloud Day on Feb. 5 with the third annual Read Like a Champion celebration. Frank Porter Graham Elementary School was among those that commemorated the day with a visit from athletes, including UNC Women’s Soccer player Rachel Jones and UNC Track & Field sprinter Cameron Douglas. Even UNC’s mascot, Rameses, made an appearance at Seawell Elementary School. CHCCS organizes the event in collaboration with UNC Student-Athlete Development and Duke Energy. Photography by Janet Peterson 18
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April 2020
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Help keep guest rooms affordable for families at secufamilyhouse.org/donate 123 Old Mason Farm Road Chapel Hill, NC
April 2020
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W H AT WE’RE EATING NEWS FROM OUR RESTAURANT COMMUNITY, PLUS A DISH WE LOVE
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PHOTO BY HANNAH LEE
CULINARY CUP The Good Food Awards announced its national winners in January, which included The Accidental Baker’s Red Pepper Firecracker and Sea Salt Flatbread Crackers and Top of the Hill Distillery’s Organic Carolina Straight Wheat Whiskey.
W
hen Squid’s opened more than 30 years ago, 42nd St. Oyster Bar in Raleigh “was the only kind of well-known seafood restaurant in the area,” co-owner Greg Overbeck says. The seafood scene has since expanded, but Squid’s has maintained regulars who are hooked, such as UNC Basketball head coach Roy Williams. It was even frequented by the legendary Dean Smith back in the day. “[For years] I used to take food out to Dean’s car for him,” Executive Chef Andy Wilson remembers. “And he used to come in through the back door a lot. Roy doesn’t do that – Mr. Williams,” he corrects himself. “He comes in through the front door ... with his wife to eat, and we actually have his favorite soda in the refrigerator, just for him.” Andy adds, “I don’t want to say [what it is]. It’s our little secret.” It’s these established relationships – not to mention a steady menu of crowd pleasers, like the grilled shrimp with risotto cake – that have helped the restaurant stand the test of time. This dish, which was added to the menu by Andy when he started at Squid’s some 18 years ago, brings crisp texture and savory flavors alongside sauteed spinach, grilled onions, artichoke hearts and a sundried tomato beurre blanc sauce. Grilled Shrimp, $21 – Hannah Lee SQUID’S 1201 Fordham Blvd. 919-942-8757; squidsrestaurant.com 20
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April 2020
SAVOR THE DATE *Events are
subject to change Dandelion Day April 11 Bring a bag of dandelion flowers to Botanist and Barrel to be used in their dandelion wine and stay for free bites, cidery tours and a food truck. botanistand barrel.com 23rd Annual Mildred Council Community Dinner April 26 Enjoy a community dinner featuring a main course from Mama Dip’s at the McDougle Schools Cafetorium in celebration of Orange County’s rich cultural diversity. community dinner.org
COLLA-BEER-ATION In February, Craftboro Brewing Depot released its beer collaboration with Chef Teddy Diggs of Coronato Pizza called Tessera Golden Ale. The brew pairs well with pizza and is Coronato’s only beer on tap. WINE WELCOME II Palio at The Siena Hotel named Annabel Butler its restaurant manager in February. Annabel brings with her a love of Italian cuisine and an extensive wine background. Last summer, Annabel became a certified sommelier through the Court of Master Sommeliers. NOW OPEN & COMING SOON In February, UNC graduate student Alex Brandwein announced that his bagel pop-up shop, Brandwein’s Bagels, will open a permanent location on West Rosemary Street in the former Midway Community Kitchen building, which closed that same month. CholaNad Restaurant & Bar will move next door into the former Mellow Mushroom spot, which will offer more seating, additional parking and a private party hall that CholaNad intends to incorporate in its expanded restaurant operations. Cerritos Cantina on East Franklin Street changed its name to Casa Maria Latin Cuisine in February. At press time, a new Chick-fil-A was scheduled to open in Carraway Village off of Eubanks Road in March. (Previous reports incorrectly stated that the University Place location was closing.) – Compiled by Anna Elsasser CHM
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CHEF’S TABLE
By Iyana Jones-Reese
WE ASKED THESE FOUR INDUSTRY PROS …
WAS THERE ONE MEAL OR MOMENT THAT MADE YOU THINK, "I WANT TO BE A CHEF"?
“
My aunt taught me how
to make yeast rolls when I was 10, so cooking was always around me. I loved it … I always baked items for gifts, so my friends were used to, and expected, homemade sweets. [One] Christmas, most [people] I gifted chocolates to asked if they could order boxes for their gift-giving that year! That was the moment I realized that was my niche, and chocolates were the path for me. I had always wanted to cook [and] bake … but never got a spark till that moment. I made my way to Hillsborough and opened my little shop in November 2007.
Matthew Shepherd Matthew's Chocolates 22
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April 2020
The one thing that
I started working in
attracted me to the industry in general was the teamwork aspect of family meals together around the holidays. There was one service here 10 years ago when the executive chef at the time allowed me to kind of expedite and run the line. I was in charge of the whole service, and just seeing everybody come together and being a part of that team was, I think, the moment where I really decided that’s something I want to do.
cousins actually eat some of the bakery items that I made. That's probably what [cemented] it for me. They come every year for Christmas. [I was] just creating some different things in the kitchen, using yogurt and sweet potatoes instead of the traditional butter and [a lot] of sugar and everything. Seeing their faces light up kind of did it.
kitchens at 13 and fell in love with two things. No. 1, the sense of creation. People were taking all these ingredients and making them into something completely new. No. 2, people get really happy when they eat good food, [and] there is something magical about that. … Fast forward to 2015 [when] my wife and I fulfill[ed] a dream of creating a place to bring people together in our community. [Now,] we have Breakaway. CHM
Stephanie Sherman Savor Eatery and Bakery
Andy Pignatora Breakaway Cafe
Jon Dowse 411 West
I think [it was] seeing my
3407 University Drive, Durham, NC 27707 | 919.490.4922 | TheKitchenSpecialist.com PREMIER DESIGN AND REMODELING FIRM SERVING THE TRIANGLE FOR OVER 29 YEARS
NOTED. The new UNC Visitors Center opened at 134 E. Franklin St. on March 6. The center features interactive monitors and new Sense of Place tours to show visitors “the innovation, impact and accessibility that define Carolina’s identity.” The Office of University Communications says the new location is part of UNC’s effort to create a gateway to campus and invest more in downtown.
WHAT WE’VE HEARD AROUND TOWN …
older adults age in place, added two new members to their team. Sandy DeWeese (bottom left) was hired as construction training manager. Sandy will instruct trainees and help launch the aging-in-place construction program. Sarah Horton-Campbell (above) was hired as the social work program manager and will provide soft skills coaching, career counseling and case management to participating women.
able to serve more than 4,000 guests once the new rooms are open. In December, Orange County Animal Services (OCAS) named Trestle Leaf Web Design as the recipient of the 2019 Pat Sanford Animal Welfare Grant in December.
YEARS OF SERVICE Maj. David Caldwell retired from his
position as head of Support Services and Community Outreach with the Orange PHOTO COURTESY JON GARDINER/UNC-CHAPEL HILL
NEW HIRES Vencelin Harris
became the new fire chief of the Chapel Hill Fire Department
effective Feb. 3. He took over for Fire Chief Matthew Sullivan
who retired on Feb. 14. Previously, Vencelin served as Chapel Hill’s emergency management coordinator; he has been part of the fire department as a firefighter, fire captain and battalion chief for more than 25 years. Hope Renovations, a
nonprofit that provides underemployed women with construction skills training while helping 24
chapelhillmagazine.com April 2020
County Sheriff’s Office in February after
40 years of service in Orange County. Sheriff Charles Blackwood, a childhood friend of David’s, presented him with a plaque of appreciation.
INNOVATION AND RENOVATION In January, The ArtsCenter received a record $1.6 million donation from longtime ArtsCenter supporter The Nicholson Foundation, a New Jersey-based organization. The donation benefits The ArtsCenter’s $5.5 million capital campaign to build a new facility on Jones Ferry Road in Carrboro. In January, SECU Family House at UNC Hospitals received a $150,000 grant from The Leon Levine Foundation to help with its expansion from 40 rooms to 75 rooms. The House completed fundraising for the capital campaign in June 2019 and plans to complete the project in fall 2020. The nonprofit will be
Kimberly Steiner, owner of Trestle Leaf
Web Design, pictured second from right alongside OCAS employees, accepted the award in January. The grant is given annually to recognize and support efforts that advance animal welfare in Orange County. With the grant, Trestle Leaf Web Design plans to create a website that Orange County residents can use to re-home pets and reduce the number of animals housed in shelters.
NEW BEGINNINGS At press time, American Legion Post 6 was due to open its new post on April 18. The club is located on 128 acres of farmland on Highway 54 West. The new “ultra-modern facility” will serve younger veterans in the area and their families and is suited for meetings, wedding ceremonies and community events. Boomerang Youth held an open house
on Feb. 25 to celebrate its new location in Hillsborough. Visitors were given the chance to tour the facility, meet the site’s team
and learn about its programs that support vulnerable young people in Orange County Schools and Chapel Hill-Carrboro City Schools.
IN OUR SCHOOLS
Chapel Hill-Carrboro Meals on Wheels and Orange County Rural Alliance announced
Six East Chapel Hill High School students were regional winners of 2020 Scholastic Art & Writing Awards, which recognize the
in February that the two organizations would merge to form Meals on Wheels Orange County, serving Chapel Hill, Carrboro and Orange County. The merger will allow the organizations to deliver meals more efficiently and cost-effectively to those in need in the community. Its headquarters will remain in Chapel Hill, with the Hillsborough location serving as a delivery hub.
Chapel Hill High School JV baseball coach Dock Ragland was named the new head
coach of the school’s boys golf team.
“vision, ingenuity and talent” of teen artists and writers across the country. Carolyn Moore, Lisa Zhiyun Wang and Neal Zheng were awarded Silver Keys. Audrey Dezern, Annette Seo and Carolyn Moore were awarded Gold Keys and will compete at nationals in New York City in June.
WHITEHALL ANTIQUES A Tuscan villa fifillled with over 7, 500 sq. ft. of fifinne antiques a treasure trove of unique items for your home or collection.
GIVING BACK Glasshalfull raised a total of $40,046 for six local nonprofits, including PORCH Chapel Hill-Carrboro, Orange Literacy and Carrboro Community Health Center, as
part of its Dine for a Cause initiative in 2019. The restaurant donates 10% of its sales every Tuesday and Wednesday to nonprofits. The Dispute Settlement Center was the fourth quarter 2019 recipient of a $9,500 Father-Daughter Team David & Elizabeth Lindquist
ROCOCO TO MID CENTURY MODERN, WHITEHALL HAS SOMETHING FOR EVERY TASTE, EVERY INTERIOR, AND AT EVERY PRICE POINT!
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donation from 100 Women Who Give a Hoot Chapel Hill-Durham while Boomerang Youth was the first quarter 2020 recipient of a $9,500 donation. Launched by Tina Clossick – pictured above with members Laura Maile and Shannon Craven, and Dispute Settlement Center’s Frances Henderson – the chapter meets quarterly to hear pitches from nonprofits. Members vote for their favorite, and the winning nonprofit receives $100 from each member.
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NOTED
➾ Chapel Hill High School won
big at the North Carolina High School Athletic Association 3A Swimming and Diving State Championships in February. Senior Clara Tate came in first in girls diving. Junior Sam Hoover broke a state record in
Send us your noteworthy moments! From births to awards to new biz and more – noted@ chapelhill magazine.com
the 100-yard freestyle with a time of 43.10, breaking the previous record of 44.18. Sam was also named Most Outstanding Swimmer at the meet. The Chapel Hill High School boys and girls indoor track
teams won the 4-x-800 meter relay state championship races for the first time in school history. Runners Dylan Look, Ben Hawley, Max Reisinger and Ethan Mathis won with a time of 8 minutes, 5.71 seconds; runners Abby Weber, Mara Pirone, Virginia Pridgen and Megan Marvin won with a time of 9:30.01, breaking the 3A state meet record. The girls team qualified for the Championship Division of the 2020 New Balance Nationals Indoor track meet and the boys team qualified for the meet in the Emerging Elite division.
NEW RELEASES Historian and author Jill D. Snider released her biography of inventor Lucean Arthur Headen on Feb. 17. Born in 1879 in Carthage, North Carolina, Lucean had 11 patents for engine designs and anti-icing methods for aircrafts. David Halperin, a retired
a sense of
One of the most common things we hear from those who visit The Village is, “I can’t believe how friendly everyone is.” At our intimate Life Plan Community, we are intentional about connecting people. Residents get to know one another, and our terrific team gets to know you. Contact us to schedule a tour and lunch – we believe you’ll notice the difference right away.
Managed by
Martha Waters, a
children’s librarian at Chapel Hill Public Library, released her
debut novel, “To Have and To Hoax,” on April 7. Set in the Regency era of England, the novel follows an estranged husband and wife and their attempts to gain each other’s attention through faked accidents and illnesses.
Proud to be a part of
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chapelhillmagazine.com April 2020
WHAT AN HONOR Citrine Salon owner and stylist Heather Slott was selected to be part of the Ted
Gibson Artistic Team to contribute to their hairstyling for the Fall/Winter 2020 New
PHOTO BY RYAN CHAMBERLAIN
Cultivate Community
religious studies professor at UNC, released his book “Intimate Alien: The Hidden Story of the UFO” on March 24. His book explores the power of the myth of UFOs and what it says about our society “as individuals, as a culture and as a species.”
NOT ED
York Fashion Week, held in February. All members of the Ted Gibson team are chosen through auditions and regularly work top events in the beauty industry.
of raising awareness for the need to fund research to find the cause of autism. Nick says his son, who is autistic, was his reason for beginning the run. Nick turned 74 the day after completing the run.
UNC head football coach Mack Brown will be
inducted into the North Carolina Sports Hall of Fame along with 11 others. The 57th class will be honored at a banquet May 1 at the Raleigh Convention Center.
clothing pop-up sale, DJ dance parties and food and drink specials. In February, Cat Tales Cat Café reached 100 adoptions, which coincided with the cat cafe’s one-year anniversary.
Bowbarr celebrated 10 years in February with
a weekendlong event, complete with a vintage
– Compiled by Katie Barham CHM
The Orange County Human Relations Commission
held its 30th annual Pauli Murray Awards in February. Thea Barrett, an East Chapel Hill High School senior,
James P. Furgurson, DDS, FAGD Nathan O. White, DDS D E N TA L E X C E L L E N C E • C O M PA S S I O N AT E C A R E
was recognized for her advocacy work for gun control and reducing the stigma around mental health. Mae McLendon was honored for her service through elected positions, ministry and volunteer work. The awards honor an Orange County adult and youth who have served the community and sought equality and justice.
IN OTHER NEWS Nick Nickerson,
a resident of Chapel Hill for 25 years, completed a cumulative run of 3,000 miles on Jan. 12 at the steps of the Capitol in Washington, D.C., as son Adam Nickerson held the finish-line ribbon. He began counting his miles on April 2, 2017, with the goal
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BIZBRIEFS NEW ON THE SCENE
L.A. Bikini, a hair removal and sugaring studio, opened a location on South Elliott Road in March. “We are very excited to introduce the L.A. Bikini brand to Chapel Hill,” said owner David Holzworth.
branding is symbolic of the company’s commitment to its transformation from an old-fashioned hospital system to one that recognizes the technological needs of its patients.
GROWTH AND DEVELOPMENT
Eat the Frog Fitness, a gym with Olympic-inspired workout programs, is slated to open a second location in North Carolina – its other fitness center is in Charlotte – in the Village Plaza shopping center on April 10. The Chapel Hill/Orange County Visitors Bureau will relocate from 501 W. Franklin St. to 308 W. Franklin St., the former location of CholaNad, in July. It will reopen as the Chapel Hill/Orange County Welcome Center.
NAME CHANGER UNC Health Care changed its name to UNC Health in February. According to the press release, the new
California-based Magma Equities purchased Chapel View Apartments, a 224-unit apartment community that’s popular among UNC students, in partnership with Henley Investments, for $26 million. The plan is to renovate building exteriors, interiors and common areas. Terra Dotta, a Chapel Hill education tech firm, plans to expand its workforce by 30% after substantial growth over the last year. The company hopes to fill 20 to 30 positions in development, sales, operations and customer success departments to aid the increase in client demands. Most job openings are based in the Chapel Hill area. In 2015, Raleigh-based State Employees Credit Union (SECU) purchased the former Blue Cross and Blue Shield of North Carolina office complex, known now as The Parkline,
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Compiled by Janet Alsas
on 15-501. After three years of renovation and upgrades, the campus is now complete and features a new lobby, an extensive patio and a fitness center. The property is open to potential occupants and can hold multiple tenants or serve as a headquarters for one business.
FAREWELLS
Fifi’s Fine Resale Apparel closed its Carrboro location in March. Owner Lauren Elmore said she plans to focus on the store’s Durham and Raleigh locations.
diversity (especially engage more black- and minority-owned businesses) and to promote Carrboro as a great place to eat, play, shop and stay.” The Hillsborough/Orange County Chamber of Commerce hired Dawn Laws and Barbara Rodgers in January. Laws (below left) is the director of member services, and Rodgers (below right) works as the office administrator. Deborah Reese, former director of member services, now manages finances and bookkeeping for the chamber.
ON THE MOVE Hodge & Kittrell Sotheby’s International Realty added UNC graduates Malik Reives and Emilie Barker to its Chapel Hill brokerage team in February.
The Carrboro Business Alliance (CBA) added six new members to its leadership council: Chair David Jessee, Vice Chair Rae Mosher, Martina Brooks, Miles Fitch, Jason McCarter and Sheila Neal. In an email, the CBA also released two overarching goals for 2020: “to increase CBA membership
WHAT AN HONOR
In February, the Hillsborough/ Orange County Chamber of Commerce recognized 12 businesses and business owners at its annual awards gala. The honorees were Barry Hupp, co-owner of Whit’s Frozen Custard (Helping Hand Award); Vickie McDaniel of Interiors by Vickie McDaniel
Business
(Commitment to Service Award); Christy Frye of Orange County Schools’ Career & Technical Education (Making the Difference Award); Jeannie Petterson of Uniquitiques (Small Business Person of the Year); Habitat for Humanity of Orange County (Nonprofit
of the Year Award); UNC Hospitals (Trustee Member of the Year Award); the Town of Hillsborough (Foundation Member of the Year); PHE, Inc. (Business of the Year), Radius Pizzeria & Pub (Restaurant/Bar of the Year), Volume (Merchant of the Year); The Barn at
Lloyd’s Dairy (Agribusiness of the Year); and Carolina Hemp Hut (Best New Member Business of 2019).
IN OTHER NEWS
After the first year of a threeyear public-private partnership with Open Broadband, a North
Carolina-based company that provides hybrid fiber and fixed wireless internet, Orange County connected more than 100 underserved homes to high-speed internet in February. The partnership is funded by a $500,000 grant from the county. CHM
FORECASTING On April 7, SCORE Chapel Hill Durham hosts “Learn to Delegate and Truly Leverage Your Team for Success,” a live webinar featuring small business expert Barry Moltz. Moltz will use the Harvard Business School case study “Who Has the Monkey?” to teach managers how to leverage their time by turning over tasks to team members. UNC School of Law’s Director Diversity Initiative, along with the school’s Center for Banking and Finance and the UNC Kenan-Flagler Business School’s Family Enterprise Center, will co-host “Creating an Effective Family Business Board” at the Rizzo Center on April 16 from 3-6:30 p.m., and April 17 from 8 a.m.-3:30 p.m. The event is for family business owners and independent directors looking to create high-achieving boards for their businesses.
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April 2020 • chapelhillmagazine.com • 29
Manage your money
FINANCIAL WELLNESS AT ANY AGE BY CONNIE GENTRY | ART BY LAUREN WILKINSON
Achieving financial security is on everyone’s list, whether you’re fresh out of college, raising a family or approaching your golden years. How to make that happen varies with every individual situation, and while there are obvious answers – save more, spend less – these local financial advisors have a few more suggestions.
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manage your money
PLAN WISELY
THE EXPERTS
Kelly Lannan Vice President of Young Investors at Fidelity Investments
Lauren Erickson, CFP Partner and Financial Advisor at Erickson Advisors
Some of the same finance rules apply at every phase of life. “Never leave money on the table” is one of the most basic. People often miss out on free money by declining to participate in employer-sponsored of bad debt. Paying off good retirement plans. If your debt, like a mortgage, means company offers to match your you’re building equity and 401(k) contributions, especially paying less interest.” when it’s dollar for dollar, the Another core component of smart move is to take full financial wellness advantage. is having an That may be emergency fund applicable to to help weather those employed SAVE OR INVEST? unexpected in full-time events. Cindy positions with YOU HAVE TO DO Silva, head larger companies of financial BOTH. YOU NEED CASH but is not entirely benefits and relevant in the SAVINGS, AND YOU NEED executive growing gig compensation economy. “Tax INVESTMENT SAVINGS IF at Fidelity planning, which Investments, YOU’RE GOING TO OUTRUN is woefully suggested one of underappreciated, LONG-TERM INFLATION. the best strategies is the No. 1 to set aside consideration for – LAUREN ERICKSON enough money is those in the gig to position that economy to save emergency stash for retirement,” just out of reach. said Lauren “Simply open an Erickson, certified account with a financial planner and partner different bank, one that isn’t at Erickson Advisors. “Another right up the street from you,” is paying off good debt, she said. “Pick a bank that’s out assuming [you don’t have] a lot of town or online. One you can get to when you need it, but the temptation won’t be there to tap into it for a latte.”
NEVER TOO LATE There are catch-up rules that can help boost savings for those 50 and older. “The [yearly] limit on an employersponsored retirement plan was $19,000 in 2019,” Kelly
Lannan, vice president at Young Investors at Fidelity Investments, said. Those older than 50 “could take advantage of the catch-up rule and put an extra $6,000 toward that for a total of $25,000.” These were the annual allowances last year; in 2020 the allowances increase by $500 to $19,500 and $6,500. Similarly, she explains that those who are older than 50 and working in the gig economy or who don’t have access to an employersponsored retirement plan can also take advantage of the catch-up rule in their IRA. In both 2019 and
THE MILLIONAIRE MYTH
Everyone wants to be a millionaire, but a million dollars isn’t what it used to be. “A millionaire used to be thought of as wealthy, but if you retire with a million dollars of savings today, that likely provides what most would consider a middleclass income stream if that money is going to last you for 30 years or more,” explained Rick Woods. “It’s a nice income, but hardly one that would allow for a wealthy lifestyle in retirement years. People who want a cushion for unexpected health care costs or who are accustomed to higher spending rates would likely need to save a whole lot more than that.”
April 2020 • chapelhillmagazine.com • 31
Manage your money
Are you
FOLLOWING
2020, they could put an additional $1,000 over the $6,000 limit for a total annual contribution of $7,000.
Chapel Hill Magazine? We’ll keep you
CONNECTED
START EARLY THE EXPERTS:
Rick Woods, CFA, CPWA President of Hamilton Point Investment Advisors
Begin setting aside money for the future as soon as you enter the workforce. The general rule is to save 15% of your earnings. That seems like a hefty portion of a paycheck for many new grads, but Silva noted, “These are prime interest-compounding years, so I wouldn’t tell someone right out of college, ‘Oh, just do 5%.’” Money you set aside in your 20s will likely be working for you across four decades by the time you face retirement.
SAVE, INVEST OR PAY DOWN DEBT?
How to ditch debt and start saving is the most common question posed to Fidelity Investments. Their six-step solution: 1.
Start an emergency fund, so you don’t go further into debt.
2.
Contribute your maximum amount into a 401(k); always take advantage of free money
3.
Review your loans and focus on those with higher interest rates; typically that’s credit card debt.
4.
Pay off the higherinterest loans first.
5.
Contribute more to your 401(k).
6.
Pay off lower-interest rate debt.
Cindy Silva Head of Financial Benefits and Executive Compensation at Fidelity Investments
for things to do, biz news, delicious recipes, and more!
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manage your money
So u th er n C h a r m . New Yo r k So p h i sti c a ti o n .
ways is to bring kids into For many, good saving habits discussions of charitable start even earlier. Parents giving. [Ask], ‘What does our increasingly look for ways to family want to support? What teach their children money causes are you passionate skills, and the consensus is about, and how can we that you’re almost never too support them as a family?’ young to start. “Parents can And that ties back to saving; start to instill money smarts maybe they contribute some at a young age,” Lannan of their own money. said. For kids ages 3 to 6, “the most important thing is to help [them] visualize money.” She suggested drawing a line One of the on the jar and more interesting gradually filling financial shifts YOU CAN PAY OFF MORE it with coins so is the idea younger children of investing IN THE LONG TERM can see the money with a social accumulate. When BY TAKING ADVANTAGE consciousness. the goal is met, “What we’ve seen OF COMPOUNDING IN take the children in the 50 and for a treat. Lannan [younger] crowd 401(K) INVESTMENTS. said it’s important is [a reluctance] as kids enter their to invest in the – KELLY LANNAN teenage years market because to “help them they didn’t want understand the to participate trade-off between in a thing they what they can buy see as negative now versus what they could or counter to their values buy in a month.” and beliefs,” Erickson said. Make it as close to a real-life A sustainable and socially scenario as possible, advised conscious investment Rick Woods, president of means different things Hamilton Point Investment for different people. The Advisors. If kids get an proactive planning approach allowance, perhaps let them advocated by Erickson earn a return on money they is all about education, save. “By having interest empowerment accrue, you show them there and engagement. is some benefit to Individual passions not spending it can be integrated immediately.” into investments, He also she said, and when recommended people do this, they including older are more inclined to children in some of invest, “but it might the family financial not mean investing in decisions. “One of the easiest the stock market.” CHM
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D E S I G N | R E N O VAT I O N S | A D D I T I O N S
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COURTESY NORTH CAROLINA BOTANICAL GARDEN
FULL
BLOOM The North Carolina Botanical Garden works to cure ‘plant blindness’ with 2020’s Year of the Wildflower By Rac h el Rockwel l | Photography by B et h Mann
W
alking through the North Carolina Botanical Garden (NCBG) on Old Mason Farm Road in
springtime is like walking through all 100 of our counties at once, in full bloom and awash with color. “You can come to the garden here in Chapel Hill and literally travel across
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Julia Scroggs and Will Scroggs enjoy an afternoon at the garden with their 1-year-old daughter, Poppy.
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COURTESY NORTH CAROLINA BOTANICAL GARDEN
It was Poppy’s first visit to the garden, and her parents showed her blooming flowers. “We can’t wait to take her back!” Julia says.
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the state, because we have the plants organized by region,” Damon Waitt, the garden’s director, says. “You can start at the coast … and wind up in the mountains in a couple of hours.” Throughout April and May, NCBG’s habitat gardens (divided into Piedmont, Sandhills, Coastal Plain and Mountain habitats) come alive with native plants such as mountain laurel and American wisteria, showing off in the higher temperatures. And these regional habitats are accompanied by more than 10 additional display spaces – like the perennial circle, a rainbow ring of Southeastern flowers, shrubs and trees – that are all arguably at their prettiest this time of year. To many, this springtime blaze of flora and fauna blends into one big, green backdrop. The individual blooms, like the individual brushstrokes of a painting, are lost to a greater whole. NCBG is working to change this by celebrating the “Year of the Wildflower” in 2020. “There’s a phenomenon that we in the plant world call ‘plant blindness.’ This is the idea that people don’t have a deep appreciation
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B EST OF THE O U T D OOR S
Other reasons to visit the garden this season include the Spring Native Plant Sale on May 2 and the Carolina Moonlight Garden Party on June 6.
for the role individual plants play in sustaining life on Earth,” Damon says. “This year, we’re working to reach 20/20 plant vision.” NCBG staff began planning the Year of the Wildflower at the start of 2019. The resulting 12 months of classes, lectures, field trips and exhibits focus on native wildflowers, with the objective of not only spotlighting the wildflowers growing outside, but also educating visitors on how to better see and protect these crucial native plants. “The Southeast is a hot spot for biodiversity – this is a really special region. Invasive plants can choke out the diverse native ones feeding our pollinators and other critters,” NCBG Associate Director of Communications Jennifer Peterson says. “We’re a science-driven public garden, so we do a lot of research into rare plants, conservation and the importance of wildflowers and other native plants. Year of the Wildflower covers everything we do.” Now is the perfect time to take it all in, as garden blooms are changing on a daily basis, and NCBG visitors have the chance to view delicate wildflowers blossoming outside. The wildflower theme isn’t relegated to the outdoors; educational opportunities abound inside NCBG’s James & Delight Allen Education Center. In the Eleanor Smith Pegg Exhibit Hall, located just past the entrance to the center, there is an eight-panel display focusing on saving wildflowers. Six art exhibits are also slated to rotate through the center’s Arthur S. DeBerry Gallery this year. Through the end of April, the gallery displays a collection of paintings and drawings of trillium, a briefly blooming spring flower, by the local circle of American Society of Botanical Artists. In May, the exhibit will change to “Survivors,” a collection of watercolor collages that deal with climate change and native plants by 38
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B EST OF THE O U T D OOR S
The garden’s plants are changing on a daily basis, and visitors have the chance to view delicate wildflowers blossoming outside.
COURTESY NORTH CAROLINA BOTANICAL GARDEN
Jennifer E. Miller, an Orange County artist who runs The Skylight Gallery in Hillsborough.
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“The collages are a response to the existential crisis of climate change, focusing on the strength of wild edible and medicinal plants and other gifts around us,” Jennifer says of her pieces. “What better place to exhibit this new work then [NCBG]? The garden is a sanctuary and a great place for people to learn more about native plants.” The wildflower festivities only scratch the surface of what’s on tap for NCBG this year. In addition to the display gardens, the organization also runs Coker Arboretum, Mason Farm Biological Reserve, Battle Park, the UNC Herbarium and Parker Preserve, a new set of Chapel Hill nature trails that will be completed in 2020. Throughout these more than 1,100 acres cultivated by NCBG, wildflowers play an important role – and seeing the importance of these ethereal flowers is a critical step in achieving proper plant vision. “I hope that people come away from the Year of the Wildflower with a knowledge of the role they can play in protecting wildflowers,” Damon says. “They can use more native plants in their landscapes, help local pollinators and birds and do conservation in their own backyards.” CHM
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JUST ROW WITH IT Carolina Masters Crew Club has combined camaraderie and competition for nearly 30 years By H an n ah Lee | Photography by B et h Mann
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P
ay attention to the boat – not its rowers – and the way it glides across the water; how it pushes through waves with ease, like a hot knife through butter. How synchronized it all is. Oars dunk into the water and emerge in unison – a well-conducted aquatic orchestra. But focus on the boat, not the rowers, because it’s the singular thread stitching this group together. The Carolina Masters Crew Club (CMCC), they call themselves. In rowing lingo, “masters” refers to athletes 27 and older, but this organization has attracted participants young and old and for reasons beyond a desire to row.
“When I turned 40, I quit smoking,” Patti Hucks says. And, she adds, it was important for her to stay healthy. Minus kicking nicotine, it’s the same story for the rest of the coed bunch: They are all ordinary people, interested in fitness, drawn to these boats and the physical demands of rowing. There are professors and pediatric heart surgeons, artists and graduate students. The entry examination requires that you’re willing to work hard and hang in there – quite literally, if it’s your first time as a sweeper or sculler. That first row is a milestone for every member, including co-founder Joanne Caye, who first dipped her toes into the sport back in 1993. She and a handful of other moms were invited to visit the Michael
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B EST OF THE O U T D OOR S
➾ CMCC celebrates National Learn to Row Day on June 6 with free rowing lessons and a boathouse tour. The club also offers lessons for novice rowers throughout the summer. For more information, visit carolina masterscrew. org.
Nicholls Boathouse on University Lake
for somewhat of a introductory lesson, with the building’s namesake in attendance. Michael outfitted the women with the necessary equipment, regardless of their prior knowledge or experience – which was none. “Basically he said, ‘We’ll just get in the boat, [and] see what we can teach you to do,’” Joanne says. “Well, we were clueless.” Perhaps, but putting butt-in-boat was enough to turn passing interest into passion. The women continued their practices at the boathouse, which is still home to the team today, and soon thereafter a local TV reporter swung by to do a story. Recently, the group discovered some of those old tapes and rewatched them together. “We just laughed ourselves silly,” Joanne says. “Oh gosh, we were terrible. But we’ve come a [long] way since then. I’m never going
During the winter, the Carolina Masters Crew Club practices on Saturday and Sunday mornings at 9 a.m on University Lake.
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B EST OF THE O U T D OOR S
LEFT Nicole Wiley learned to row with the club when she joined in 2016. ABOVE Lisa Schlenker, former U.S. Rowing Olympian and current CMCC coach.
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B E ST O F T HE O UT D O O RS
to be in the Olympics, that’s for sure, but hopefully I’m a little better to the state. She only found this eclectic ensemble through a Google now than I was back then.” search: “rowing Chapel Hill.” That goes for everyone else, too. Patti joined roughly a year “For me, it’s about a group of like-minded people who are really later, and while she no longer races, she and Joanne are among the interested in working out, staying fit, being competitive,” Liz says. “I group’s longest-tenured members. Competitors come and go as the wasn’t expecting what a great community [CMCC] was going to be years pass, but like boats through choppy water, the club pushes when I joined, but it’s been really a wonderful part of my life.” CHM onward. The next thing they needed was a consistent coach. With no one to teach the newbies, the pool of potential members was inherently narrowed. Lisa Schlenker’s arrival changed that when she came aboard as coach fewer than three years ago. Lisa, who competed in the 2004 Olympics and spent a decade as a national team rower, implemented a fundamental philosophy within the group: Anyone is welcome. “I am an Olympian, yes,” she says. “That’s what I did, but that’s not what other people have done. They’re all seeking something, right? They’re wanting to be better at what they do – and so am I. So the reason why I keep coaching them is because every time I go out, I learn something from them. I’m not just the instructor; I’m also the student.” The team’s performance in competitions – and the surge in membership – speak volumes. At the 2018 USRowing Masters Nationals, CMCC teams finished first in four categories, second in five others and third in another pair of events. The team competed in fewer meets in 2019, which meant fewer medals, but progress is a process. This year, they’ll compete at the Masters Nationals Aug. 13-16 on Lake Merritt in Oakland, California, and at You’ll arrive on Bald Head Island by ferry, then explore by golf cart, bicycle or your own the Head of the Charles on Oct. 17-18. two feet. As your pace slows, you’ll notice little things…a painted bunting flitting through What makes this team unique is the brush…a ghost crab skittering across the sand…three, no, four dolphins leaping in the not its accolades: It’s the experiences surf…and you’ll feel more serene and more alive than you have in a long while. That’s the members bring to the group … and, in simple magic of this place, if you’ll allow it. what other sport would a 25-year-old be teammates with someone who is 79? Liz Jenista, 36, who began rowing N O RT H C A RO LI N A in high school, is as good an example as REAL ESTATE: 800-888-3707 | www.BHIRealEstate.com VACATION: 800-432-RENT | www.BaldHeadIsland.com any. She joined CMCC when she moved to North Carolina at age 21, a stranger
This Place.
B A L D HE A D I S L A ND
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CHECKLIST Get outside and take advantage of these alfresco activities Com p iled by Ca m Eds on
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PHOTO COURTESY FROG HOLLOW OUTDOORS
YOUR SPRING
Explore the Eno River during a two-hour paddle with Frog Hollow Outdoors and the Eno River Association.
A
PHOTO COURTESY JOHNNY RILEY
* Eve nt s are s ub j ect to c h an g e
t press time, the openings of both University Lake and Cane Creek Reservoir
(pictured right) were postponed until further notice. For more updates and to learn about their family-friendly outdoor activities, visit owasa.org.
This Easter egg hunt has a dark twist – it takes place at night! Grab a flashlight for the EGG-streme Egg Hunt at Chapel Hill Community Center Park on April 9 from 7:45-9 p.m. Join Frog Hollow Outdoors and the Eno River Association for a two-hour paddle on a section of the Eno River in Hillsborough on April 12 at 10 a.m. The trip is a part of the partnership’s Eno River Trip series, which involves a day trip to a different section of the river each month. Can’t make April’s date? Mark your calendar for May 24 when the group explores the Occoneechee Mountain area on the river. Preregister at froghollowoutdoors.com.
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FAVORITE PIZZA!
Carrboro Recreation & Parks teams
up with The Haw River Canoe & Kayak Co. for a senior kayak trip upriver of the dam in Saxapahaw on April 22 from 9:15 a.m. to 2:15 p.m. The trip offers an introduction to kayaking and a chance to get to know fellow participants over lunch at the Saxapahaw General Store afterward. Meet at Carrboro Town Hall, and register beforehand at carrbororec.org. Give back on Earth Day! Join Carrboro’s efforts to clean up litter and prevent trash from entering local streams during the town’s annual Keep Carrboro Beautiful Day at the Carrboro Century Center on April 25 from 9-11:30 a.m. Cleanup supplies will be provided, but wear comfortable clothes and gloves. Contact Galen Poythress with any questions at jpoythress@townofcarrboro.org.
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PHOTO COURTESY GALEN POYTHRESS
B EST OF THE O U T D OOR S
Clean up litter on Earth Day by visiting the Carrboro Century Center for the town’s annual Keep Carrboro Beautiful Day.
➾
Jump rope classes & camps for all ages
Save the date for outdoor pool openings: • The Exchange Pool, May 10 • A.D. Clark Outdoor Pool at the Hargraves Community Center, May 23 • YMCA at Meadowmont, May 23 • Kessing Outdoor Pool, June 1
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PHOTO COURTESY DANA HUGHES
B E ST O F T HE O UT D O O RS
Carrboro’s Inclusion Programs for People with Disabilities hosts outdoor games at Hank Anderson Park on April 26 from 2-4 p.m. The activities will include kickball, basketball and horseshoes. If you’re not in the mood for games, take a stroll around the pond. Participants must be 8 years old or older and register three days before the event. To get involved, visit carrbororec.org. Shake up family movie night and head to Carrboro Town Commons for “Frozen 2” under the stars on May 8 at 8:30 p.m. Make it a tradition and check out Campfire and Movie in the Park at Chapel Hill Community Center Park on May 29 at 7:45 p.m. Bring a blanket, lawn chairs and an appetite for roasting delicious s’mores with family and friends while watching “Spider-Man: Into the Spider-Verse.” Parents and kids ages 5 to 15 can gather at the pond in Hank Anderson Park on May 2 from 9-11 a.m. to learn basic fishing skills from instructor Shayne McKinley. The clinic costs $5 per person, and all participants must preregister at carrbororec.org. CHM
Sign up for a senior kayak trip upriver of the dam in Saxapahaw on April 22.
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Members of the Chapel Hill Garden Club gather around Brian Laughinghouse, the manager of the DuBose House garden. 52
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PHOTO BY BETH MANN
HOW DOES YOUR
GARDEN GROW?
A sneak peek at three spots featured on the next Chapel Hill Garden Tour
J
PHOTO BY BETH MANN
By Hannah Lee | Photography by Peyton Sic k les
ust like Canterbury bells, forgetme-nots and hollyhocks, the two-day Chapel Hill Garden Tour blooms every other year. Put on by the Chapel Hill Garden Club – a nonprofit that “educates its [130] members in horticulture, floral design, landscape design and sound environmental practice” – the tour attracted some 1,500 visitors in 2018. This year’s tour has been postponed to April 2021 and will showcase seven gardens, stretching from Eastwood Lake to Chatham County, which features two gardens in Governors Club for the first time ever.
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ABOVE The swing and rocking chair on Lynda’s studio's porch are perfect for lounging and taking in a view of the garden. BELOW Dick Baddour and Lynda Baddour.
A GOLFER’S GREEN
➾ At press time, the Chapel Hill Garden Tour was postponed by a year to April 17-18, 2021. For more information, visit chapelhill gardenclub.net.
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What once was a tangled mess of bamboo, ivy and weeds has turned into “sort of” a hobby for former UNC athletic director Dick Baddour. If he’s not teeing up on the golf course, Dick says with a chuckle, he’s probably trimming trees or weeds in his “facility,” referring to the garden in his backyard. “I just love growing things,” he says. “I’ve always had a passion for it. I [found] when I was working as hard as I was, to have a weekend to work in the garden or the yard was just therapy for me.” Now retired, Dick has shifted focus from overseeing an athletic department into building a half-acre suburban oasis. His wife, Lynda Baddour, an artist and former teacher, adds her own unique touches. The garden features impeccable turf and spring bloomers as well as multidimensional landscaped areas, each one artfully layered with dogwoods, Japanese maples, magnolias and more. Just don’t count on Dick to identify each one. “I see something and I like it and I put it there, and if it doesn’t do, I move it and it just goes out,” Dick says. “So you can ask me the name of [plants], but it is likely I will not know.” The “real treat” of this masterpiece, Dick says, is “a studio that we built for Lynda.” It anchors the lower garden, and a swing and rocking chair look out onto
DESIGN | CUSTOM HOMES | RENOVATIONS WILLJOHNSONBUILDING.COM
H OME & GARDEN
the backside of the garden. “We definitely want this to be open and available on the garden tour for people to see,” he says, adding, “This is my shop, and this is my resting place.”
VACATION VIBES
A Lady Banks rose bush hangs over the side of the house and a dried gourd.
Before James Protzman and Jane Brown moved into their midcentury home on Eastwood Lake, “it was all overgrown,” Jane says. “You couldn’t even see the lake; this was all a work in progress, as most gardens are.” Now the home, centered on a 1.1-acre lot, is the perfect setting for a number of outdoor gatherings, including the Protzmans’ “big Fourth of July party.” Surrounding their house are garden beds, Japanese maples, dogwoods and crepe myrtles amid towering mature oaks and ironwoods. Interconnected between the garden beds are a number of year-round deerresistant plants, but there are other animals who like to munch their way through the foliage. “Chipmunks eat the roots,” Jane says. “The geese come in the yard from
FIFTH ANNUAL
April 1– 30, 2020
To celebrate more than 40 years of Building Dreams, Enhancing Lives, we’re hosting the World’s Largest Showcase of Homes in the Triangle area! From April 1 – 30, we invite you to visit any of our beautiful models or Quick Move-in Homes to see current innovations in design and get inspired with home décor ideas. Also, just for visiting and registering with our Sales Consultant, we’ll donate $5 to Ronald McDonald House of Chapel Hill!
Find a community near you in the Triangle area by calling 919-706-0199 or by visiting our website
See a David Weekley Homes Sales Consultant for complete details. Not valid with any other offer or previously written contracts. $5 donation will be made for Visitors who register at a David Weekley Homes model or Quick Move-in Home in the Raleigh area between April 1, 2020, and April 30, 2020. Registration limited to one per family. Maximum donation amount to Ronald McDonald House of Chapel Hill not to exceed $765. David Weekley Homes reserves the right to terminate the program or change rules at any time. See a David Weekley Homes Sales Consultant for details. Prices, plans, dimensions, features, specifications, materials, and availability of homes or communities are subject to change without notice or obligation. Illustrations are artist’s depictions only and may differ from completed improvements. Copyright © 2020 David Weekley Homes - All Rights Reserved. Raleigh, NC (RAL-20-000268)
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Dick says he gets most of his plants, such as this purple iris, from Lowe's, Southern States and friends. BELOW Chapel Hill Garden Club members enjoy the 1-mile view across Eastwood Lake, where it joins the meandering Cedar Fork Creek.
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H OME & GARDEN
➾ The “Vision & View” tour, now in 2021, showcases the North Carolina Botanical Garden and three other private gardens, in addition to the Baddour Garden, Protzman-Brown Garden and DuBose House: MCNEEL GARDEN Master gardener and “tree collector” Carol McNeel relishes pairing eclectic plants and artwork around her estate in Governors Club, which she believes is home to close to 100 different tree species, 160 azalea bushes, 53 rhododendron plants and 19 camellias.
PHOTO BY BETH MANN
PULMAN GARDEN
the lake. The squirrels eat tomatoes and strawberries. And then there’s rabbits. They eat things that even the deer won’t eat.” After 20 years in their home, James and Jane have learned the ins and outs of their vacation-like property, which was built by renowned architect Arthur Cogswell in 1965. A thriving yellow and white Lady Banks rose bush cascades over the side of the house, draping a worktable filled with dried gourds that James turns into works of art. There’s also a charming chicken coop – home to free rangers Holly, Honey and Hunter, who cluck their way around the yard. This is all before you enter the rear of the garden, which hosts flowering perennials along the lake, as well as a vegetable garden with kale, cabbage, carrots, radishes, spinach and mint, which the couple’s daughter, Lilli Brown, uses to make chocolate truffles. The best part is, on any day of the week, the couple can lounge on the lakeside dock or jump in their hammock, take in the view of Eastwood Lake and relax – even if it’s just for a moment. 58
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This “Rocks Star” garden in Governors Club features a visionary use of rock, terracing and deer-resistant planting on steep slopes. RONALD MCDONALD HOUSE GARDEN The modern interior courtyard was designed and installed just two years ago by renowned landscape architect Chip Callaway. A lowmaintenance design across 1 acre, the garden acts as a serene oasis for guests of the House during difficult times.
CLASSICAL ELEGANCE Past the shops and restaurants and through the winding residential streets of Meadowmont, there’s a historic house situated in the center of the bustling community off N.C. 54. The 34-room DuBose House sits atop a hill and overlooks a garden that has all the elegance of the Georgian Revival style. David DuBose, a 1921 graduate of UNC, built the rural estate in 1933. His wife, Valinda Hill DuBose, was a charter member of the Chapel Hill Garden Club, founded in 1931, so it’s no surprise that this garden is stunning at every turn. The couple donated the home and its more than 27 surrounding acres to UNC in 1988. At the back of the house, there are 11 acres of managed turf, flower beds and towering specimen trees. “We have a lot of camellias that are original to the property prior to the university taking it over,” says Brian Laughinghouse, the manager of the garden. “And some of them are really beautiful specimens; some aren’t the most unique specimens, but they have history and character … Mr. DuBose, you know, planted these himself. We keep them around. It’s a good mix of new and old.” It’s easy to get lost during a stroll through the brick-walled gardens, which were custom-made for the property. There’s an alluring fragrance of the 90-year-old boxwoods, too, and terraced landscapes with symmetrical patterns. “Sometimes I have to step back myself,” Brian says. “Stop, look and say, ‘You know, this is a really beautiful setting that you don’t see that often anymore.’ Especially in this area, there’s not many places that have flat yards of several acres of grass for their front lawn.” CHM
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Kindergartners Aaliyah, Errol, Leo and Nanami stretch before heading into the garden. 60
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DIGGINGIN The Estes Hills Elementary School garden has grown into much more than dirt and plants
O
By Li ndsay R uscz ak | Photography by B et h Ma n n
n a chilly morning in February, students at Estes Hills Elementary School
gather around bags of soil and empty milk cartons. The kids meticulously fill the cartons with soil and seeds, labeling each “eggplant.” “The milk cartons keep [the seeds] warm,” explains Leutitia, 7. “If they freeze, they won’t grow.” Working in the Estes Hills Community Garden
is a part of the curriculum at the elementary school, allowing every class, such as
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ABOVE Mason, Ella and Kailee pose next to their findings. LEFT Tina collects pine cones.
Leutitia’s, time to get out of the classroom and get their hands dirty. When Kathleen Eveleigh came to the school as a gifted specialist in 2014, she was given a classroom and the small garden. The latter was just a plot of land overrun with weeds. “I was told that the garden was something I could use to teach students or I could ignore it,” she says. “I chose to use it.” In her second year at Estes Hills, Kathleen turned the garden into a monarch waystation. Students studied the lifecycle of the monarch butterflies that visited the garden, attracted by milkweed plants. Over the next six years, more parent volunteers and even members from the Chapel Hill Garden Club joined the effort to transform the plot into what the children use today. It features both a pollinator and a fairy garden, as well as a garden where students plant and harvest produce, including strawberries, romaine lettuce, arugula and cabbage. A chalkboard near the garden displays the total weight of produce grown: 326 pounds. The harvest is shared with families and community members who may not have access to fresh produce. The parents and teachers of Estes Hills have found that the garden is more than just a space to grow food – it provides opportunities for the students to study outside of the classroom. “They’re learning about the importance of farmers and farming and what it takes for food to meet their plates,” says Sara Fitch, one of the lead parent volunteers. Cathy Chianese, a first grade teacher, adds, “[The students] have more of a focus on healthy foods. They’re more willing to try things.” Corissa Gamble, a third grade teacher, says that parents have noticed a difference as well. After her class 62
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Franklin Street Realty proudly connects with these local organizations and nonprofits
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H OME & GARDEN
Levi, Demmi, Gus and Clara listen to Sara Fitch, one of the lead parent volunteers. 64
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grew a cabbage weighing more than 5 pounds, they made it into coleslaw. Some of her students, hesitant to try the new food, were surprised to find that they liked it. “Parents have been emailing me saying, ‘Oh, my God, I don’t know what you’ve done, but they’re eating cabbage now,’” she says. Next to the two gardens is a collection of bird feeders where students take turns filling them with seeds and identifying different bird species that come to eat. The students often take the lessons home. “At my house, I fill the bird feeders – it’s my favorite thing to do,” says Luke, 7. Lead parent volunteers Diana Almanza and Miranda Wright ensure the time spent in the garden is both fun and educational. A wide array of activities, like bird-watching, planting seeds and even installing a solar panel-powered water fountain, are all completed by the students. “We track the rain gauge and check the temperature by reading the thermometer,” Martha Grace, 8, says. The students carry a garden journal to document this data and other observations. The Estes Hills garden is unlike others in the district, says Jess Pusch, the school garden coordinator for Chapel Hill-Carrboro City Schools. “They have teachers coming out here on a weekly basis, which is really unique to the school gardening program, and it’s almost fully parentrun and volunteer-run.” The efforts have caught the eye of local and national organizations that have awarded grants to fund more projects. Using grant money from the Whole Kids Foundation, the gardeners at Estes Hills have already begun to expand. Volunteers built a greenhouse at neighboring Guy B. Phillips Middle School so that students at both schools could collaborate and grow together. Jess says the garden has become a model for other schools in the district that are starting similar programs. Back in the garden on that cold February day, the kids finish up planting the eggplant seeds and circle up beside two potted ginkgo trees to hear from Diana and Miranda. From her classroom overlooking the garden, Kathleen can see the students and volunteers discussing the trees. “From the start, I wanted it to be a whole school community,” she says, “and that’s what it’s grown to be.” CHM
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HOW THEY LIVE
perfect
harmony The Patel family’s custom-built home feels like part of the forest By M o rg an C ar tie r Westo n | P h o to g rap hy by B et h Mann
“T
hey are prodigious creators of all of the things,” Dr. Deepti Patel says affectionately of daughters Naya, 8, Kavi, 6, and Sona, 1. She and husband Dr. Yogin Patel were living in Raleigh when they began the search for their ideal home: a modern, open space for their children to create, grow and dream. They achieved that goal through a home custom built by Bold Construction on the edge of Battle Park, designed in partnership with modernist
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H OW THEY LIVE
architect Phil Szostak. The Patels wanted the structure to seamlessly blend in with the landscape. “No sane person would have built on this lot, but then we came along,” Yogin laughs. He explains they were drawn to Bold Construction because of the company’s experience in dealing with hilly terrain. Some of the creative features the lot afforded include a door that transforms the living area into an oasis through a drop-down screen. “It invites the sounds of the forest in while keeping bugs outside,” Deepti says. “We had a porch in Raleigh, but it didn’t have a screen – we knew that would be critical to our enjoyment of this space,” Yogin says. The home features an electric vehicle charger in the garage and solar panels on the roof installed by Southern Energy Management. In the summer, the energy generated fully offsets the total energy usage of the house. “We had never done this before, but we’re super happy with how the panels turned out,” Yogin says. The home also maximizes natural light thanks to thoughtfully placed windows and embraces the hillside lot with a basement suite that opens out to a pool. “We originally wanted a single level to walk out to the pool, but we were trying to be eco-friendly and couldn’t justify the amount of concrete that would have taken,”
The master bedroom features a small reading nook with ample light. Deepti or Yogin can often be found curled up here with a book. 68
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HOW T HEY LI VE
ABOVE Kavi, 6, Charles Sharp, 9, Mary-Evelyn Sharp, 6, William Sharp, 11, Naya, 8, and Campbell Prozchaka, 8. RIGHT The home features a custom drop-down screen, which provides a transparent barrier between the indoor and outdoor spaces.
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H OW THEY LIVE
âžž LOCAL COMPANIES USED Architect Phil Szostak Builder Bold Construction Kitchen/bathroom cabinets Kitchen & Bath Galleries Counters Granite Pros Tile work Traditions in Tile Screen installation Coastal Screening Solar panels Southern Energy Management Stairs Royal Oak Stairs Bathroom and office wooden vanity/desk Raleigh Reclaimed Mirrors and shower stalls Majestic Kitchen & Bath Creations Fixtures/lighting Ferguson Carpet and luxury vinyl tile Frazee Carpet & Flooring ď‚„
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Taylor-Hall Properties is proud to offer Historic Bellevue for sale! • Historic Properties • Residential • Land & Acreage • Rural Property • Horse Properties • Development • Lake Properties • Commercial
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H OW THEY LIVE
Yogin explains. “We ended up with stairs and the basement suite, which is a great solution.” G LOB AL INSPIRAT I ON When Deepti and Yogin first met online, she was living in Augusta, Georgia, and he was in Portland, Oregon. “I gave him, like, a thousand cool points for living in Portland,” Deepti says. The couple wrote letters during their two years of long-distance dating. “Yogin drew me pictures, and I’ve saved them all,” Deepti says. “We fell in love before we ever met face-to-face.” The couple eventually met up in Seattle and have since traveled the world together.
LEFT Deepti and Elizabeth Sharp chat on one of the home’s plant-filled patios. BELOW The Patels – Deepti, Kavi, Sona, Naya and Yogin – in front of their modern garage door.
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H OW THEY LIVE
ABOVE AND BELOW LEFT The sizeable living room provides ample space both for kids to play and adults to kick back and relax. BELOW RIGHT Deepti and neighbors Elizabeth Sharp and Alana Prochazka often bring their families together for weekly dinners.
A black-and-white wall hanging in the hallway on the main floor displays the cities they had visited by their five-year wedding anniversary, with Raleigh as the last stop. “I guess we’ll have to make a new one,” Deepti laughs. One of the early cities on that list is Atlanta, where they lived while Deepti completed her medical residency at Emory University. “My parents were there, too, and I was glad to stay close to them as they got older,” Deepti says. But when her residency wrapped up in 2011, the opportunity to relocate was too good to pass up. Yogin, who attended 74
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H OW THEY LIVE
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on our community’s houses, neighborhoods, schools and cultural activities. Our experience allows us to introduce buyers to the "quality-of-life" in the Chapel Hill area.
If you are looking for a home, call or drop by our office for the most varied newcomer packet and an interesting introduction to the Chapel Hill area.
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Duke University for his bachelor’s, master of business administration and doctor of medicine degrees, still had plenty of ties to the area, and the couple quickly realized this was the perfect place to raise a family. Since moving into their new home in the summer of 2018, the Patels have continued to make it their own. A feature wall of art depicting strong women is the focus of the entry hall. “It’s really inspiring,” Kavi says. A traditional Hindu prayer and meditation space is also part of the design and features a large window overlooking the forest. Another thoughtful addition is a custom Murphy bed that’s surrounded by built-in shelving in the library, perfect for overnight guests. “When my parents come, they stay for about a month,” Deepti says. “The girls love having their grandparents here.” A PLACE TO G R OW “We have three children, which was really important to factor into the whole build – nothing could be too delicate,” Deepti says. For the main areas, they chose granite countertops and wood surfaces that could be wiped clean easily. The girls’ bedrooms were also designed with lowered closet clothing rods, within reach of their shorter arms, and plenty of storage for books and toys. Deepti and Yogin only had two children when design plans were first drawn up, and they had planned to use a third upstairs space as a library; instead, it became Sona’s room. “She will start to have preferences soon, so it’s a blank slate for right now until she can make her own choices,” Deepti says. Kavi often sleeps in big sister Naya’s room, especially on the weekends. “I just love her bunk bed,” Kavi says. Another favorite feature is the wall-mounted dollhouse that doubles as a shelf in Naya’s room. The sisters attend Durham Academy and enjoy playing together both indoors and out. Watering plants, swimming in the pool and crafting at their art station in the basement are some of their favorite activities. “We also love to walk together as a family, exploring the trails in Battle Park, the UNC campus and Franklin Street,” Yogin says. “This is a wonderful place for our girls to grow up.” CHM
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GROUNDED IN THE TRIANGLE
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540-905-1679 April 2020
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Everyone in the O’Donnell family had a hand in choosing items for the kitchen from the six-burner GE stove picked by Jack to the cabinet handles chosen by son Patrick to Mary Jo’s pick of a soft blue for the island.
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cooking in
style
Draw inspiration from these three sophisticated kitchen renovations By Court ney Hayes | Photography by B et h Ma n n
M
SHAD ES OF B LUE
ary Jo O’Donnell and Jack O’Donnell were living in the Hudson
Valley region of New York in 1993 when both received job offers at IBM in RTP, which prompted a move down South. After a thorough home search, the couple found
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H OME & GARDEN
ABOVE A focal point in the kitchen, the blue tile was a splurge from from Spain. “We couldn’t find anything local we liked as much,” Mary Jo says. BELOW Contractor Chuck Campbell was instrumental in helping Mary Jo achieve the open and airy feel of the kitchen, taking down a wall between the kitchen and breakfast nook.
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this 2,500-square-foot house with a two-story foyer in the Bolin Forest neighborhood of Carrboro, and they’ve been there ever since. But after more than 25 years and with all three kids – Megan, Patrick and Christine – out of the house, they decided it was high time to renovate the kitchen. They opened up the space by removing both a wall that blocked out light and a deep pantry where “things could get lost for years at a time,” according to Mary Jo. A glass kitchen table sits where the wall once stood, and the couple now enjoys breakfast with a view thanks to windows that let in plenty of natural light. The pantry was transformed into a butler’s pantry with glass doors that show off ceramic bowls and mugs made by daughter Megan. There’s also a gallery display of plates crafted by her beside the kitchen cabinets. In fact, the blue pottery was one of the primary sources of inspiration for the whole design, prompting Mary Jo to weave the color throughout the kitchen. An art print, also by Megan, hangs near the entryway. Designer Debra Zinn of Debra Zinn Interiors worked with the couple to deliver a spacious, airy kitchen bursting with color. She says she appreciated the couple’s collaboration on the project. “They were both very hands-on,” Debra says. “I love working with clients who know what they want and like, but are totally open-minded to any ideas that can make their kitchen a more beautiful and functional space.” Contractor Chuck Campbell also helped ensure the renovation went smoothly. Mary Jo praises Chuck, saying he made sure everything in her kitchen was done right – including overseeing the installation of the floor and tile. He also often collaborates with CKS in Durham, who made the kitchen island and hood. The new island provides more prep space and seating options. “We painted the island a beautiful soft blue and used a mitered edge on the stone to create a thicker countertop that made it a focal point in the kitchen,” Debra says. Another eyecatching addition to the kitchen was the chef-grade stove, its stark white hood and the soft blue tile that surrounds them. “We eliminated the cabinets above the stove, which opened up the space and allowed us to highlight the custom hood made by CKS,” Debra says. “[The O’Donnells were] also open to having the tile run all the way up the wall, which really showcases the beautiful blue tile and hood.” Debra found that tile in Spain and suggested it to the couple right away. “[The tiles] are the most beautiful shade of blue and have a wavy quality to them that adds texture, depth and interest to the backsplash,” Debra says, adding that the color also complemented the stone countertops that also have subtle shades of blues, creams and golds. After waiting more than two decades to renovate, the couple spent six months on the project and today enjoy their very own kitchen oasis.
Mary Jo enjoys coffee in this sunny spot almost every weekend with Jack. Their dogs, Holmes and Watson, love to curl up there too.
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ABOVE Opening the wall between the kitchen and sitting room helps Amanda and Christopher keep an eye on Reed and Ronan while they cook. BELOW The oblong hexagonal tile from Best Tile in Durham, along with tall cabinets, add a feeling of spaciousness to the kitchen.
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‘HEART OF THE HOM E ’ Amanda Wasp and Christopher Wasp’s kitchen renovation stemmed from wanting to better connect their family. “We desired a space that brought us together and invited participation in meal prep, as well as allowed us to be part of other spaces in our home, mainly the backyard and den,” Amanda says. “Our goal was to make the kitchen the heart of the home while expressing our personal style.” They got that and more. The design process was a journey for the Wasps, who embarked on the remodel with their kids, Ronan, 4, and Reed, 2. “Having two small children during a large renovation was a challenge on its own, but during the process we converted our dining room to our makeshift kitchen,” Amanda says. “It made for a tight space to prep, cook and eat in.” The family stayed in their Forest Hills home during the remodel, so they got to know the team at Cederberg Kitchens & Renovations who helped them throughout the process. “I enjoyed how friendly and agreeable all of the staff was,” Amanda says. “They were in our home for a long time, so that was important. I enjoyed the creative process also by being able to work with [Cederberg] to pick out each piece or item and bringing our ideas to life.” They saw each decision as an opportunity to improve their kitchen’s functionality. They took it step by step, and each completed phase acted as a reminder that they were that much closer to being in their new kitchen. “In the end, it paid off,” Amanda says. “We love the space that was created.” Amanda loves cooking, but wasn’t in love with the previous kitchen, which she described as “very dark and closed off from the rest of the house.” Now, she’s happy to spend more time with her kids as they cook together, and she looks forward to making it a regular occurance. The spacious kitchen makes hosting holidays with family more festive since people can gather to help prepare meals and spend time together. The most noticeable change is how cheerful the kitchen feels. “Now it is brighter, more open and much more of an inviting space to cook in,” Amanda says. A picture window – Amanda’s favorite part of the new design – allows light to pour in and offers a scenic view of their backyard. The space is also accented by splashes of gold. “I was nervous about mixing the different shades of gold,” Amanda says, “but once you see the finished product, everything flowed together.”
HO M E & GARD EN
ABOVE Doing jigsaw puzzles on the island is one of the boys’ favorite after-school pastimes. BELOW LEFT Reed enjoys a snack. BELOW RIGHT Matching the gold tone of the light fixtures to the drawer handles was a challenge, but well worth it to incorporate this stunning statement chandelier.
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The Langinos often do family activities like watercolor painting or board games in their generous dining nook.
AL L O F TH E TEA LS After calling Florida home for 10 years, Tiffany Langino and Adam Langino made the move to Southern Village during the summer of 2018. The couple and their kids, Truman, 7, Arthur, 5, and Nelle, 3, were ready for somewhere new. Tiffany and Adam knew they wanted to transform their kitchen soon after moving in. They relied on the team at Durham-based Taylor Brothers Construction as their general contractor. They helped the family stick to their timeline and budget, and Kaylor Russell, a senior designer at Kitchen & Bath Galleries, handled the overall design and encouraged their bold color choice. The showstopping kitchen features floor-to-ceiling teal cabinets, which conceal their refrigerator and other appliances for a clean, streamlined look. The family plans on living in the home until all three kids are out of high school, so they didn’t worry about if their trendy, unique tastes would affect their home’s resale value. “From the moment we arrived in Chapel Hill, it was as if all five of us came 84
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THE HIGH HEELS AND HARD HATS FASHION SHOW IS PROUD TO ANNOUNCE ITS
2020 GOLDEN HAMMER SPONSOR SHANNON KENNEDY Broker
919.448.6664 shannon.kennedy@hodgekittrellsir.com
Please join Shannon for the High Heels and Hard Hats Fashion Show on its new date, Saturday, August 29!
For more information, visit: orangehabitat.org/fashionshow
H OME & GARDEN
TOP LEFT “I do all the cleaning,” Adam quips. “She’s the cook!” TOP RIGHT Truman enjoys painting while chatting with his neighbor via walkie-talkie. BOTTOM Arthur and Nelle gladly help Tiffany make one of their favorite creations – chocolate chip cookies!
alive,” Tiffany says. “A teal kitchen seemed like an appropriately daring choice to reflect a time in our lives when we finally said, ‘It’s time to do what we’re going to love.’” Teal is her favorite color, and son Truman helped pick the exact shade from a selection of swatches. Other notable features of the kitchen are the light fixtures above the island. The iron chandeliers with a silver clay finish and lightreflecting prisms came from their Florida house but work so seamlessly with the design, it’s almost as if they belonged in this home the whole time. Adam had only one request for the new kitchen: a coffee maker that could do it all. “He wanted to be surprised when it came to most decisions I made about the kitchen, but his one requirement was a built-in coffee machine, which he uses several times a day,” Tiffany says. The sleek Miele machine has a direct connection to the home’s water line, which means Adam doesn’t have to refill a coffee pot. The space was a big part of their home budget, so the couple wanted to ensure its beauty as well as its functionality. “Food is a big part of our family traditions that honor both sides of our children’s heritage, whether it’s a Passover Seder, … the Feast of the Seven Fishes on Christmas Eve or the Guinness chocolate cupcakes we make every year for St. Patrick’s Day.” Tiffany says. “So we’re looking forward to a lot of years of [making] family recipes together.” CHM 86
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Franklin Street Realty…Connected to the Community
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is connected to the community
Raised daughter in Carrboro and proud grandmother of two Member of Sisters on the Fly – Women’s Outdoor Adventure Group Longtime supporter of youth nonprofit The Monday Life Folk and local art collector 27 year community resident
Tony Hall
RESIDENTIAL REAL ESTATE 311 W. Rosemary Street • Chapel Hill, NC 27516 919.933.8500 • 800.382.0673 • tonyhall@tonyhallassociates.com
www.tonyhallassociates.com
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D INING GUIDE
INCLUDES RESTAURANTS, DELIS AND BISTROS IN CH APEL HILL, CARRBORO, HILLSBOROUGH AND NORTHERN CHATHAM COUNTY
*AT P RE SS T I ME , CONC E R N S OV E R T H E CORONAV I RU S C LOS E D MANY B ARS AND RE STAU R A N TS . YOU C AN CONT I NU E TO S U PPO RT LOC AL RE STAU RANTS AN D B A R S T H ROU GH C U RB S I DE P I C KU P A N D TAK E OU T OP T I ONS .
advertisers highlighted in boxes
CHAPEL HILL East Franklin Street Bandido’s Mexican Cafe Burritos, salads, quesadillas, tacos. 159-½ E. Franklin St.; 919-967-5048; bandidoscafe.com Benny Cappella’s Pizza, by the slice or whole pie. 122 E. Franklin St.; 919-240-5286; bennysva.com Blue Spoon Microcreamery Homemade cryogenic ice cream and fresh brewed coffee and espresso drinks. 140 E. Franklin St.; 919-869-7166 Carolina Coffee Shop The mainstay serves casual American cuisine for breakfast, lunch and dinner. 138 E. Franklin St.; 919-942-6875; carolinacoffeeshop.com Cosmic Cantina Burritos, salads, quesadillas, tacos. 128 E. Franklin St.; 919-960-3955 Curry Point Express Indian fare including curry, biryani, build-your-own plates and wraps. 118 E. Franklin St.; 919-903-9000; currypointexpress.com Down Time Pizza Bar & Night Club Cocktails, craft beer, pizza, mozzarella sticks, wraps, paninis and more. 201 E. Franklin St.; 919-240-7008; downtimechapelhill.com Epilogue Independent bookstore and Spanish-style chocolatería. 109 E. Franklin St., Ste. 100; 919-913-5055; epiloguebookcafe.com Four Corners American fare, nachos, wings, pasta. 175 E. Franklin St.; 919-537-8230; fourcornersgrille.com Hibachi & Company Japanese fast-casual spot serving healthy hibachi- and teriyakistyle dishes. 153 E. Franklin St.; 919-903-8428; hibachicompany.com Imbibe Bottle shop and restaurant featuring pizza, salads and appetizers. 108 Henderson St.; 919-636-6469; imbibenc.com Linda’s Bar & Grill Local beer, sweet potato tots, cheese fries, burgers. 203 E. Franklin St.; 919-933-6663; lindas-bar.com Lula’s “Simple food made the hard way,” like fried chicken, homemade biscuits, farm-to-table veggies and more. Go upstairs for meals served familystyle. 101 E. Franklin St.; 919-967-2678; lulaschapelhill.com
Peño Mediterranean Grill Catering, beer, wine and signature dishes like gyro sandwiches, gyro bowls and salads prepared fresh daily. 105 E. Franklin St.; 919-391-3706; penogrill.com
Blue Dogwood Public Market Food hall with individually-owned food stalls. Choices include traditional Persian, Southern soul food, Latin-inspired vegan, North Carolina barbecue, homemade ice cream, local beer and cider on draft. 306 W. Franklin St.; 919-717-0404; bluedogwood.com
Sup Dogs Creative hot dogs and sides like jalapeño popper tots and funnel cake sticks. 107 E. Franklin St.; 919-903-9566; supdogs.com
Boro Beverage Co. Locally made kombucha and craft sodas on tap. 400 W. Rosemary St., Ste. 1005; 919-537-8001; borobeverage.com
Sutton’s Drug Store Old-fashioned diner known for its hot dogs, burgers and sandwiches like the “Dean Dome Deluxe” and “Roy’s Reuben.” 159 E. Franklin St.; 919-942-5161; suttonsdrugstore.com
Bread & Butter Bakery & Coffeeshop Bread, cinnamon rolls, scones, desserts. 503 W. Rosemary St.; 919-960-5998; chapelhillbakery.com
Ms. Mong Mongolian BBQ, banh mi, fusion burritos. 163 E. Franklin St.; 919-933-5277
Time-Out Southern comfort food 24 hours a day. 201 E. Franklin St.; 919-929-2425; timeout247.com Top of the Hill A Chapel Hill brewery that also offers American food, like burgers and flatbreads. 100 E. Franklin St.; 919-929-8676; thetopofthehill.com TRU Deli & Wine Bar Sandwiches and wine. 114 Henderson St.; 919-240-7755; trudeli.com Yaya Tea Japanese cafe with a variety of bubble teas, onigiri (rice balls) and imported Japanese snacks. 157 E. Franklin St.; 919-914-6302; yayatea.com/nc Ye Olde Waffle Shoppe Waffles, pancakes, eggs. 173 E. Franklin St.; 919-929-9192; yeoldewaffleshoppe.com West Franklin Street 411 West The menu – including fresh pasta, seafood and pizzas – is inspired by the flavors of Italy and the Mediterranean, with a healthy California twist; outdoor dining; all ABC permits. 411 W. Franklin St.; 919-967-2782; 411west.com Al’s Burger Shack Gourmet burgers and fries with local ingredients. 516 W. Franklin St.; 919-904-7659; alsburgershack.com B.GOOD Seasonal, sustainably sourced burgers, salads and bowls that rotate with local harvests. 133 W. Franklin St.; 984-255-1455; bgood.com Beer Study Bottle shop with in-store drafts and growlers to go. 106 N. Graham St.; 919-240-5423; beerstudy.com
Breadmen’s A variety of burgers, sandwiches, salads and grilled meat, with daily soup and specials. All-day breakfast; vegetarian options. Catering available. 324 W. Rosemary St.; 919-967-7110; breadmens.com BUNS Serves gourmet burgers, fries and shakes made from fresh ingredients. 107 N. Columbia St.; 919-240-4746; bunsofchapelhill.com Carolina Brewery The fifth-oldest brewery in the state featuring Carolina cuisine. 460 W. Franklin St.; 919-942-1800; carolinabrewery.com Cat Tales Cat Cafe A two-story coffee/ beer/wine cafe home to 12 adoptable cats. 431 W. Franklin St.; cattalescatcafe.com Chimney Indian Kitchen + Bar Offers traditional dishes like garlic naan, vindaloo and tikka masala, in addition to unique options like goat cheese naan, chat pata fries and lobster pepper masala. 306 W. Franklin St., Ste. D; 984-234-3671; chimneyindiankitchen.com CholaNad Restaurant & Bar Contemporary and traditional South Indian cuisine. Catering available. 310 W. Franklin St.; 800-246-5262; cholanad.com Crook’s Corner Southern classics like shrimp and grits, Hoppin’ John and jalapeñocheddar hushpuppies. 610 W. Franklin St.; 919-929-7643; crookscorner.com
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DINING GUIDE
Crossroads Chapel Hill at The Carolina Inn New American cuisine and seasonal specialties; all ABC permits. 211 Pittsboro St.; 919-918-2777; crossroadscuisine.com Elaine’s on Franklin Fine regional American cuisine, made with the freshest local ingredients; all ABC permits. 454 W. Franklin St.; 919-960-2770; elainesonfranklin.com Frutta Bowls Serves bowls with bases of acai, pitaya, oatmeal or kale, in addition to smoothies. 140 W. Franklin St., Ste. 120; 984-999-4427; fruttabowls.com Heavenly Buffaloes Chicken wings (bone-in and boneless) as well as vegan wings in more than 25 rubs and sauces. 407 W. Franklin St.; 919-914-6717; heavenlybuffaloes.com/chapel-hill Italian Pizzeria III Pizza, Italian entrees, calzones and subs. The "place to be" in Chapel Hill for 40 years. 508 W. Franklin St.; 919-9684671; italianpizzeria3.com Kipos Greek Taverna Greek cuisine in a relaxed, upscale setting; outdoor dining. 431 W. Franklin St.; 919-425-0760; kiposchapelhill.com Kurama Sushi & Noodle Express Dumplings, salads, noodle dishes. 105 N. Columbia St.; 919-968-4747; kuramasushinoodle.com La Résidence French-inspired cuisine made from fresh ingredients. 202 W. Rosemary St.; 919-967-2506; laresidencedining.com Lantern Pan-Asian cuisine. 423 W. Franklin St.; 919-969-8846; lanternrestaurant.com Lime & Basil Vietnamese fare. 200 W. Franklin St.; 919-967-5055; limeandbasil.com LOTSA Stone Fired Pizza Choose from a menu of signature pizzas or build your own with a variety of sauces, cheeses and toppings. 100 W. Franklin St.; 919-391-4100; lotsa.com Mama Dip’s Traditional Southern specialties, including a country breakfast and brunch and dinner classics like fried chicken and Brunswick stew. 408 W. Rosemary St.; 919-942-5837; mamadips.com Mediterranean Deli Offers healthy vegan, vegetarian and gluten-free options as well as delicious meats from the grill. 410 W. Franklin St.; 919-967-2666; mediterraneandeli.com
Might As Well Bar & Grill Bar favorites like cheese fries, plus pizza, burgers, wings, salads and more. 206 W. Franklin St.; 984-234-3333; chapelhill.mightaswellbarandgrill.com Mint Contemporary Indian Cuisine North Indian subz korma and chicken jalfrezi. 504 W. Franklin St.; 919-929-6188; mintunc.com Moe’s Southwest Grill Made-to-order burritos, nachos, quesadillas and more. 110 W. Franklin St.; 919-914-6217; moes.com The Northside District Specialty cocktails and international small plates. 403 W. Rosemary St.; 919-391-7044; thenorthsidedistrict.com Perennial Coffee and pastries. 401 W. Franklin St.; 919-537-8784; perennial.cafe Pho Happiness Pho noodle soup, rice plates, vermicelli plates and vegetarian/ gluten-free options. 508A W. Franklin St.; 919-942-8201; phohappiness.com The Pizza Press Build your own pizza with dozens of ingredient choices or choose a pre-designed signature pizza. Also enjoy salads and a large selection of craft beer. 133 W. Franklin St., Ste. 120; 984-2340081; thepizzapress.com The Purple Bowl Acai bowls, toast, smoothies, coffee. 306-B W. Franklin St.; 919-903-8511; purplebowlch.com Refuge at the Franklin Hotel New American breakfast cuisine. 311 W. Franklin St.; 919-442-9000 Spicy 9 Sushi Bar & Asian Restaurant Sushi, Thai curries, bibimbap and other Asian entrees. 140 W. Franklin St.; 919-903-9335; spicy9chapelhill.com Talulla’s Authentic Turkish cuisine; all ABC permits. 456 W. Franklin St.; 919-933-1177; talullas.com Trolly Stop - The Beach on Franklin Specialty hot dogs and burgers. 104 W. Franklin St.; 919-240-4206; trollystophotdogs.com Vimala’s Curryblossom Café Traditional Indian tandoori and thali. 431 W. Franklin St.; 919-929-3833; curryblossom.com West End Wine Bar Pastries, light tapas, 100 wines. 450 W. Franklin St.; 919-967-7599; westendwinebar.com YoPo of Chapel Hill Since 1982, YoPo has served up frozen yogurt, treats and shakes with unique flavors. 106 W. Franklin St.; 919-942-7867; yogurtpump.com Village Plaza/East Franklin Street/ Eastgate Crossing/Rams Plaza Caffé Driade Carrboro Coffee, bowlsize lattes, local baked goods, beer and wine. 1215-A E. Franklin St.; 919-942-2333; caffedriade.com Carolina 1663 Contemporary Southern fare at the Sheraton. 1 Europa Dr.; 919-969-2157 Casa Maria Latin Cuisine Specialty dips, ceviche, street tacos, nachos, burritos and salads. 1502 E. Franklin St.; 919-929-6566
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The Casual Pint An upscale craft beer market with beers and wine on tap, craft sodas and made-to-order food like brats, sandwiches and salads. 201 S. Elliott Rd., Ste. 51; 919-967-2626; chapelhill. thecasualpint.com CAVA Customizable Mediterranean bowls, salads, pitas and soups. 79 S. Elliott Rd.; 919-636-5828; cava.com Chopt Offers unique salads, grain, noodle and quinoa bowls. Eastgate Crossing; 919-240-7660; choptsalad.com Clean Juice Certified organic juices, smoothies, bowls and snacks. Eastgate Crossing; 919-590-5133; cleanjuice.com Dunk & Slide at Whole Foods Market All-day breakfast, sushi and more. 81 S. Elliott Rd.; 919-968-1983; wholefoodsmarket.com Guglhupf Bake Shop European-style breads, pastries and coffee. Eastgate Crossing; 919-914-6511; guglhupf.com/chapel-hill-bake-shop Il Palio Ristorante at The Siena Hotel N.C.’s only AAA Four Diamond Italian restaurant. 1505 E. Franklin St.; 919-918-2545; ilpalio.com La Hacienda Burritos, salads, quesadillas, tacos. 1813 Fordham Blvd.; 919-967-0207 The Loop Pizza Grill Pizzas, soups, salads, sandwiches, burgers. Eastgate Crossing; 919-969-7112; looppizzagrill.com Market Street Coffeehouse Coffee, pastries and more. 227 S. Elliott Rd.; 919-968-8993; marketstcoffee.com Min Ga Authentic Korean cuisine like bibimbap, bulgogi and variety of homemade kimchi. 1404 E. Franklin St.; 919-933-1773; min-ga.com Monterrey Mexican Grill Tacos, quesadillas, burritos and more. Rams Plaza; 919-969-8750; monterreychapelhill.com Monterrey Tacos and Burritos Mexican rotisserie with Southern-inspired sides. 237 S. Elliott Rd.; 919-903-9002 Mr. Tokyo Japanese Restaurant Unlimited sushi and hibachi. Rams Plaza; 919-240-4552; mrtokyojapanese.com/ chapel-hill Red Pepper Chinese restaurant offering traditional Szechuan dishes. 1704 E. Franklin St.; 919-968-3488; redpeppernc.com Squid’s Fresh seafood options include woodgrilled fillets, Maine lobster, fried seafood and oysters. 1201 Fordham Blvd. (15-501); 919-942-8757; squidsrestaurant.com Sunrise Biscuit Kitchen Drive-thru biscuits, sandwiches. 1305 E. Franklin St.; 919-933-1324; sunrisebiscuits.com Sutton’s at the Atrium A cafe version of Sutton’s Drug Store with menu options including its famous hot dogs, salads and more. 100 Europa Dr.; 919-240-4471; europacenterchapelhill.com
D I NI NG GUI D E
Tandoor Indian Restaurant Traditional Indian cuisine, vegan options. 1301 E. Franklin St.; 919-967-6622; tandoorindian.com Twisted Noodles Thai noodle soups, pan-fried noodles. Eastgate Crossing; 919-933-9933; twistednoodlesch.com Zoës Kitchen Mediterranean soups, salads, sandwiches and kebabs. Eastgate Crossing; 919-883-9310; zoeskitchen.com
Joe Van Gogh Coffee, tea and pastries. Timberlyne Shopping Center; 919-967-2002; joevangogh.com Magone Italian Grill & Pizza Neapolitanstyle pizza and Italian mains, plus wine and beer. Timberlyne Shopping Center; 919-904-7393; magone-italian-grill-pizza. business.site
elements Classical and modern Asian and European cuisine with sushi nights Thursday-Saturday. Check out the wine bar with full menu. 2110 Environ Way, East 54; 919-537-8780; elementsofchapelhill.com First Watch French toast, pancakes and specialty omelets. 1101 Environ Way, East 54; 919-537-8488; firstwatch.com
University Place
Margaret’s Cantina Mexican and Southwestern cuisine. Timberlyne Shopping Center; 919-942-4745; margaretscantina.com
Jujube Eclectic, modern cuisine inspired by the classic flavors of China and Vietnam. Glen Lennox Shopping Center; 919-960-0555; jujuberestaurant.com
Alfredo’s Pizza Villa Pizzas, calzones, salads, subs, pasta, desserts. 919-968-3424; alfredospizzanc.com
New Hope Market Breakfast and daily specials like burgers, soups and more. 6117 N.C. Hwy. 86 S.; 919-240-7851
Nantucket Grill & Bar Clam chowder, lobster rolls and more. 5925 Farrington Rd.; 919-402-0077; nantucketgrill.com
bartaco Tacos of various styles like sesame ribeye and fried oyster, plus freshjuice cocktails, poke and mole options. 910-807-8226; bartaco.com
Oishii Specialty rolls, teriyaki, stir-fry, sushi. Timberlyne Shopping Center; 919-932-7002; oishiiroll.com
Thai Palace Soup, curries, pad Thai. Glenwood Square Shopping Center; 919-967-5805
The Pig Barbecue, fried tofu, collards. 630 Weaver Dairy Rd., Ste. 101; 919-942-1133; thepigrestaurant.com
Tobacco Road Sports Cafe Burgers, salads and sandwiches. 1118 Environ Way, East 54; 919-537-8404; tobaccoroadsportscafe.com/chapel-hill
City Kitchen Wholesome American fare with a sophisticated twist. 919-928-8200; citykitchenchapelhill.com Hawkers Inspired by Southeast Asia's street fare, this casual eatery features homemade favorites, from dumplings and wontons to curries, wings and pork belly. eathawkers.com Maple View Mobile Ice cream outpost of the Hillsborough dairy farm. 919-244-1949; mapleviewmobile.com Stoney River Steakhouse and Grill Southern favorites like deviled eggs meet steakhouse mainstays like the legendary 12 oz. filet. 919-914-6688; stoneyriver.com Trilogy American cafe featuring innovative twists on classic dishes. Silverspot Cinema; 919-357-9887; silverspot.net Village Burgers Gourmet burgers with sides like sweet potato fries and Tater Tots. 919-240-4008; villageburgerchapelhill.com Martin Luther King Jr. Boulevard (Airport Road) Hunam Chinese Restaurant Cantonese cuisine. 790 MLK Jr. Blvd.; 919-967-6133; hunamrestaurant.net Kitchen Bistro-style dining with a seasonal menu that always includes mussels. 764 MLK Jr. Blvd.; 919-537-8167; kitchenchapelhill.com Lucha Tigre Latin-Asian cuisine and sake tequila bar. 746 MLK Jr. Blvd.; 919-904-7326; luchatigre.com The Root Cellar Sandwiches, prepared salads, desserts and more. Beer and wine only; outdoor dining. 750 MLK Jr. Blvd.; 919-967-3663; rootcellarchapelhill.com Timberlyne/Chapel Hill North Area Deli Edison Neighborhood deli with fresh bagels, sandwiches, salads and Lady Edison charcuterie. 630 Weaver Dairy Rd.; 919-929-7700 deliedison.com Farm House Restaurant Steaks, salads, potatoes. 6004 Millhouse Rd. (N.C. 86 N.); 919-929-5727; farmhousesteakhouse.com
PiggyBack Classic cocktails, beer and wine and unexpected, creative bar food. 630 Weaver Dairy Rd.; 919-240-4715 Pop’s Pizzeria Pizzas, calzones, stromboli, pasta. 1822 MLK Jr. Blvd.; 919-932-1040; pops-pizzeria.com Queen of Pho Vietnamese offerings like banh mi, stir fried egg noodles and, of course, pho beef noodle soup. Timberlyne Shopping Center; 919-903-8280; queenofphochapelhill.com Rasa Indi-Chinese Indian and Chinese cuisine. 1826 MLK Jr. Blvd.; 919-929-2199; rasachapelhill.com Sage Vegetarian Cafe Vegetarian fare. Timberlyne Shopping Center; 919-968-9266; sagevegetariancafe.com Sal’s Pizza & Ristorante Thin-crust and deep-dish pizzas plus an array of Italian comfort food in a bright, casual eatery. 2805 Homestead Rd.; 919-932-5125; salspizzaofchapelhill.com Special Treats Chocolate Lounge & Juice Bar Gourmet chocolate, cookies, biscotti, all handmade by people with disabilities. Timberlyne Shopping Center; 919-883-2151; specialtreatsnc.com YOPOP Frozen Yogurt Frozen yogurt shop featuring 14 flavors made daily and 36 toppings. Bubble tea and smoothies. Timberlyne Shopping Center; 919-537-8229 N.C. 54 East/Raleigh Road Amante Gourmet Pizza Create-your-own pizzas. 6209-B Falconbridge Rd.; 919-493-0904; amantepizza.com BIN 54 Steaks, seafood and other fine American food. Everything made in-house. Glen Lennox Shopping Center; 919-969-1155; bin54chapelhill.com Brenz Pizza Co. Specialty pizzas, subs, salads. 3120 Environ Way, East 54; 919-636-4636; brenzpizzaco.com Coco Bean Coffee Shop Locally owned coffee shop offering Carrboro Coffee Roasters coffee and a vegan market. 1114 Environ Way, East 54; 919-883-9003; cocobeancoffeeshop.com
Meadowmont Village Brixx Wood Fired Pizza Specialty pizzas and salads. 501 Meadowmont Village Circle; 919-929-1942; brixxpizza.com Cafe Carolina & Bakery Salads, sandwiches, breakfast. 601 Meadowmont Village Circle; 919-945-8811; cafecarolina.com Chronic Tacos Mexican grill utilizing authentic recipes. 504 Meadowmont Village Circle; 984-999-4803; chronictacos.com Fusion Fish Eclectic menu including tapas, family-style dinners and sushi. 100 Meadowmont Village Circle; 919-903-8416; fusionfishcuisine.com Meet Fresh Taiwanese desserts and teas. 407 Meadowmont Village Circle; 984999-4983; meetfresh.us/en Quickly Hot and cold tea drinks in addition to Asian street food. 503 Meadowmont Village Circle; 984-234-0401; quicklychapelhill.com Southern Village Al’s Burger Shack Gourmet burgers and fries made with local ingredients. 708 Market St.; 919-914-6694; alsburgershack.com La Vita Dolce Pastries, sorbet, gelato, coffee. 610 Market St.; 919-968-1635; lavitadolcecafe.com Rasa Malaysia Authentic Malaysian dishes. 410 Market St.; 984-234-0256; rasamalaysiach.com Town Hall Grill Sandwiches, steak, seafood. 410 Market St.; 919-960-8696; thetownhallgrill.com Weaver Street Market Hot bar and salad bar for breakfast, lunch and dinner. 716 Market St.; 919-929-2009; weaverstreetmarket.coop
CARRBORO Downtown 401 Main Upscale dive bar and sandwich shop serving shareable bar snacks, local brews and po’boys. 401 Main St.; 984-999-4357; 401main.com April 2020
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Acme Food & Beverage Co. Soups, salads, seafood and entrees with a Southern touch. 110 E. Main St.; 919-929-2263; acmecarrboro.com Akai Hana Japanese cuisine including sushi, tempura and teriyaki. 206 W. Main St.; 919-942-6848; akaihana.com Armadillo Grill Tex-Mex burritos, enchiladas, tacos, nachos. 120 E. Main St.; 919-929-4669; armadillogrill.com Carrburritos Burritos, tacos, nachos and margaritas. 711 W. Rosemary St.; 919-933-8226; carrburritos.com Cham Thai Cuisine Authentic Thai, Siamese and Chinese cuisine including tom kha soup, panang curry and pad thai. 370 E. Main St., Ste. 190; 984-999-4646; chamthai.squarespace.com Coronato Pizza Roman-style pizza, snacks and salads all made with local ingredients or imported from Italy. Cocktails, wine, craft beer, cider and prosecco on tap. 101 Two Hills Rd., Ste. 140; 919-240-4804; coronatopizza.com Craftboro Brewing Depot Bottle shop and brewery with taps of craft beer, including Damascus Steel Stout and Water Color Wheat. 101 Two Hills Dr., Unit 180; 919-2404400; craftborobrewing.com
The Place to Be!
Glasshalfull Mediterraneaninspired food and wine; outdoor dining; all ABC permits. 106 S. Greensboro St.; 919-967-9784; glasshalfull.net Gourmet Kingdom Sichuan cuisine. 301 E. Main St.; 919-932-7222; thegourmetkingdom.com The Honeysuckle Cafe & Bar Coffee house serving smoothies, tea and meads in addition to breakfast, lunch and dinner fare. 601 W. Main St.; 919-967-9398; thehoneysuckle.org/cafe-bar Krave Kava Bar & Tea Lounge Offers a wide range of tea and herbal drinks, all made from kava, a type of plant root. The tea has an earthy flavor and is said to have healing properties. 105 W. Main St.; 919-408-9596; kravekava.com Market Street Coffee & Ice Cream Coffee, ice cream and pastries. 100 E. Weaver St.; 919-960-6776; marketstcoffee.com Mel’s Commissary & Catering Open for lunch, Mel’s serves up a changing menu of comfort food. 109 W. Main St.; 919-2407700; melscarrboro.com Napoli Cafe Wood-fired pizza, espresso, artisanal gelato made from scratch, teas and local craft beer and wines. 105 E. Main St.; 919-667-8288; napolicarrboro.com
Neal’s Deli Buttermilk biscuits and traditional deli fare. 100-C E. Main St.; 919-967-2185; nealsdeli.com Oakleaf “Immediate” cuisine like pastas and seafood using ingredients from the chef’s own garden. 310 E. Main St.; 984-234-0054; oakleafnc.com Open Eye Cafe Locally roasted Carrboro Coffee and espresso, tea, beer, wine and baked goods. 101 S. Greensboro St.; 919-968-9410; openeyecafe.com Pizzeria Mercato Pizza, antipasto, soups and fritti. 408 W. Weaver St.; 919-9672277; pizzeriamercatonc.com Provence Southern French cuisine. 203 W. Weaver St.; 919-967-5008; provenceofcarrboro.com The Speakeasy Specialty import beers on tap and limited menu featuring pub fare. 102 E. Main St.; 919-929-6881; tylerstaproom.com Spotted Dog Vegetarian- and veganfriendly appetizers, soups, salads, entrees, desserts. 111 E. Main St.; 919-933-1117; thespotteddogrestaurant.com Wings Over Has 27 flavors of wings. 313 E. Main St.; 919-537-8271; wingsoverchapelhill.com East Main Square Amante Gourmet Pizza Create-your-own pizzas, salads and pasta. 300 E. Main St.; 919-929-3330; amantepizza.com Gray Squirrel Coffee Co. Roastery and espresso bar. 360 E. Main St., Ste. 100; graysquirrelcoffee.com
C H R G
C AT E R I N G Dependable
Affordable
Local
CHAPEL HILL FAVORITE FOR 40 YEARS BEST PHILLY CHEESE STEAK IN THE TRIANGLE!
Hickory Tavern Burgers, sandwiches and build-your-own salads. 370-110 E. Main St.; 919-942-7417; thehickorytavern.com Rise Southern Biscuits & Righteous Chicken Biscuits, doughnuts, chicken and coffee. 310 E. Main St., Ste. 100; 919-929-5115; risebiscuitschicken.com Vecino Brewing Co. Dozens of craft beer choices plus dishes made with fresh, local ingredients. Flavorful small plates, salads and sandwiches. 300 E. Main St., Ste. C; 919-537-9591; vecinobrewing.com Carr Mill Mall B-Side Lounge Small plates like flatbread, bacon-wrapped dates and fondue. Plus, inspired cocktails. 919-904-7160; b-sidelounge.com
ITALIANPIZZERIAIII
Carrboro Pizza Oven Pizza, calzones. 919-904-7336; carrboropizzaoven.com
FOR CATERING OF ANY OCCASION, PLEASE GIVE US A CALL! 508 WEST FRANKLIN STREET, CHAPEL HILL
919 968 4671 italianpizzeria3.com
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LULA’S SQUID’S
411 WEST MEZ
PAGE ROAD GRILL
919-941-1630 events@chapelhillrestaurantgroup.com ChapelHillRestaurantGroup.com
Elmo’s Diner Homemade Southern and American classics. 919-929-2909; elmosdinercarrboro.com Luna Rotisserie & Empanadas South American cuisine meets the American South. Wood-fired rotisserie meats, grain bowls, empanadas. 307 E. Main St.; 919537-8958; lunarotisserie.com Oasis Organic coffee, tea, beer and wine. 919-904-7343; oasisincarrmill.com
JOYO U S CO O KING MORETON NE AL IS AN AUTHOR AND INTERIOR DESIGNER WHO LIVES IN CHAPEL HILL. SHE IS A LIFELONG FOODIE, HAVING CO-FOUNDED LA RÉSIDENCE IN 1976.
UNLEASH THE BEAST
1/2 cup
water 1 large orange 1 Tbsp. black peppercorns 3/4 cup sugar 2 Tbsp. angostura bitters Granulated sugar Lightly sweetened whipped cream
PHOTO BY BETH MANN
My grandmother’s desserts tasted better than anybody else’s. She was famous for trifles, Bavarian creams and parfaits, each a grand finale to the roast beef dinner she served a dozen or so family members every Sunday. These concoctions included ladyfingers or some sort of cake macerated in sherry, Grand Marnier or crème de menthe – squishy and soothing after a heavy meal. At Christmastime, she whipped up bourbon balls, fruitcake ripened with brandy and eggnog that’d been enhanced, of course, with rum. I never considered this unusual until a cousin remarked that Grandmama’s desserts were always soaked in booze. Sweets just tasted better that way! Years later when I made desserts at my own restaurant, alcohol was featured in most of our desserts: sabayon with Marsala or Champagne, Galliano ice cream with chocolate chunks and pears poached in red wine. After I left a professional kitchen and remarried, my husband, Drake, pined for banana pudding, but he worried I couldn’t make it right. According to his instructions, bananas had to be extremely ripe and the topping had to be whipped cream, not meringue, “just like my mama made it.” I rose to the occasion. When he tasted the pudding, he clearly was not pleased. “Are these bananas rotten?” he barked. Well, no. My transgression was adding just a tiny splash of rum to the custard. Everyone knows bananas taste better with rum. Not Drake. Needless to say, he has never been served banana pudding – made by me – again. So I was surprised when he asked me to make a certain dessert last week. The cake has chocolate and a lot of bourbon, normally not his favorite flavors. The recipe also required orange peel, angostura bitters and black peppercorns. It sounded absolutely bizarre, a mixture of chocolate cake and an Old-Fashioned! This was right up my alley. The dessert, a classic flourless chocolate cake from France, was dubbed “La Bête Noire” (“the black beast”) by Lora Brody in a 1983 New York Times column. Normally, it’s easy to make. I found a version, inspired by Milk Street Magazine, to be overly complicated, so I’ve adapted it for more simple-minded cooks like myself. The unique flavorings of the adaptation,
though, are the same as Milk Street’s brilliant rendition. Barely sweet chocolate, tangy orange, spicy black peppers and bitters is a combination I would never have imagined, and I wouldn’t change a thing. In my restaurant days, I made a flourless chocolate cake called Kalouga that featured cognac at least a thousand times. It was the house specialty, and everyone adored it. But I have to admit, the Beast is better!
LA BÊTE NOIRE TORTE Makes 12 to 16 servings 6 large eggs, at room temperature 1 stick (8 oz.) salted butter 9 oz. bittersweet (not unsweetened) chocolate, preferably Ghirardelli, chopped or broken into small pieces 9 oz. semisweet chocolate, preferably Ghirardelli, chopped or broken into small pieces 1/2 cup bourbon
Preheat oven to 300 F. Butter a 10-inch springform pan. Line the bottom of the pan with parchment paper cut into a 10inch round, then butter the parchment. Whisk the eggs until well mixed, but not frothy. Set aside. Melt butter in a large saucepan over low heat. Add chocolate pieces, and stir until chocolate has melted and combines with the butter. Take off heat, and let cool to room temperature. Mix together bourbon and water. Set aside. This is the tricky part. Using a vegetable peeler, peel the orange zest into long strips. Squeeze ⅓ cup orange juice into a medium saucepan. Add sugar, orange zest strips and black peppercorns to the pan. Over medium-high heat, cook without stirring just 1 minute or until the sugar begins to dissolve. Continue to cook while swirling the pan, until the mixture turns medium brown, about 4 minutes or so. Take off the heat, and carefully pour in the bourbon mixture. Cook over medium heat until the caramelized sugar dissolves into the liquid. Add the bitters. Immediately pour the hot liquid through a strainer into the chocolate mixture, reserving orange peel. Stir until smooth and well combined. Stir the eggs into the chocolate until well blended. Pour batter into the prepared pan, and place it on a baking pan topped with a wire rack. Bake until the center no longer moves when the pan is gently shaken, about 4555 minutes. Run a knife around the edge of the torte, then let it cool completely before removing the sides of the pan. While the cake is baking, slice the reserved orange peel into thin pieces, being careful to remove the sticky peppercorns. Mix in a bowl with a little granulated sugar, and set aside until ready to serve. The cake should be refrigerated to set but should be served at room temperature. Let it sit on the counter for a couple of hours before serving, and garnish with lightly sweetened whipped cream topped with the orange peel slivers. CHM April 2020
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DINING GUIDE
Tandem Farm-to-table, modern American cuisine with full service bar. 919-240-7937; tandemcarrboro.com Thai Station Authentic, fresh Thai dishes. Appetizers, noodle soups, curry hot pots, seafood and Thai beverages. 201 E. Main St., Ste. C.; 984-234-3230; thaistationnc.com Venable Rotisserie Bistro Upscale comfort food with a heavy emphasis on locally sourced and seasonal ingredients; all ABC permits. 919-904-7160; venablebistro.com Weaver Street Market Hot bar and salad bar for breakfast, lunch and dinner. 919-929-0010; weaverstreetmarket.coop N.C. 54 West/Carrboro Plaza Aidan’s Pizza Pizza, wings and salads. 602-D Jones Ferry Rd.; 919-903-8622; aidanspizza.com Anna Maria’s Pizzeria Italian cuisine. Carrboro Plaza; 919-929-1877; annamariasnc.wordpress.com Fiesta Grill Burritos, chimichangas, fajitas, tacos. 3307 N.C. Hwy. 54 W.; 919-928-9002; fiestagrill.us Monterrey Traditional Mexican cuisine. Carrboro Plaza; 919-903-9919; monterreychapelhill.com Wingman Wings and hot dogs. 104 N.C. Hwy. 54 W.; 919-928-9200; bestwingman.net
HILLSBOROUGH Antonia’s Italian cuisine. 101 N. Churton St.; 919-643-7722; antoniashillsborough.com Bandido’s Mexican Cafe Burritos, salads, quesadillas, tacos. 122 S. Churton St.; 919-732-8662; bandidoscafe.com El Restaurante Ixtapa Authentic fromscratch Mexican dishes. 162 Exchange Park Ln.; 919-644-6944; ixtapa.homestead. com/homepage.html Hillsborough BBQ Company Barbecue plates and sandwiches, sides and desserts. 236 S. Nash St.; 919-732-4647; hillsboroughbbq.com Hot Tin Roof Games and specialty cocktails. 115 W. Margaret Ln.; 919-296-9113; hottinroofbar.com The House at Gatewood Chop house and oyster bar with dishes like signature cracker-crusted pork chop with grits and greens. 300 U.S. 70; 919-241-4083; houseatgatewood.com James Pharmacy Fresh North Carolina seafood with improved outdoor seating and an expanded beer and wine menu. 111 N. Churton St.; 919-932-0134; jphillsborough.com Jay’s Chicken Shack Chicken, buffalo wings, breakfast biscuits. 646 N. Churton St.; 919-732-3591; jayschickenshack.com
Los Altos Serving Mexican dishes, like tacos and chiles rellenos, for breakfast and lunch seven days a week and dinner on weekends. 126 W. King St.; 919-241-4177 Maple View Farm Country Store Homemade ice cream and milk. 6900 Rocky Ridge Rd.; 919-960-5535; mapleviewfarm.com Matthew’s Chocolates Gourmet chocolates, frozen treats and baked goods. 104 N. Churton St.; 919-732-0900 Panciuto Southern Italian cuisine. 110 S. Churton St.; 919-732-6261; panciuto.com Pueblo Viejo Traditional Mexican food. 370 S. Churton St.; 919-732-3480 Radius Wood-fired pizzas, housemade pastas, sandwiches, salads and desserts. Outdoor dining. 112 N. Churton St.; 919-245-0601; radiuspizzeria.net Saratoga Grill New England-style cuisine. 108 S. Churton St.; 919-732-2214; saratogagrill.com Steve’s Garden Market & Butchery Local meat, produce, baked goods, plus Steve’s brand products like pimento cheese. 610 N. Churton St.; 919-732-4712; stevesgardenmarket.com Village Diner Southern breakfast, lunch, brunch, dinner and take-out pizza. 600 W. King St.; 919-245-8915
TA P R O O M & K I TC H E N
Dinner Nightly Brunch on Sunday reservations 919.929.2263
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300 E Main St. Carrboro NC 27510 TUESDAY-THURSDAY OPENS AT 4PM, FRIDAY-SUNDAY OPENS AT 2PM
READERS’ FAVORITE
BEST OF CHAPEL HILL MAGAZINE
D I NI NG GUI D E
Vinny’s Italian Grill and Pizzeria Italian favorites like spaghetti carbonara and chicken piccata. 133 N. Scottswood Blvd.; 919-732-9219; vinnyshillsborough.com
Tarantini Italian cuisine. 50160 Governors Dr.; 919-942-4240; tarantinirestaurant.com
Weaver Street Market Hot bar for breakfast, lunch and dinner. 228 S. Churton St.; 919245-5050; weaverstreetmarket.coop
501 Pharmacy Maple View Farm ice cream, plus malts and shakes. 98 Chapelton Ct., Ste. 300; 984-999-0501; 501rx.com
Whit’s Frozen Custard Ice cream and frozen treats. 240 S. Nash St.; 919-245-8123; whitscustard.com Wooden Nickel Pub Pub fare like wings, sandwiches, tots and rotating drafts and specials. 113 N. Churton St.; 919-643-2223; thewnp.com Yonder: Southern Cocktails & Brew Beer, wine and specialty cocktails. 114 W. King St.; yonderbarnc.com
CHATHAM COUNTY
North Chatham
Breakaway Cafe A casual cafe serving breakfast, lunch and dinner, along with coffee and Maple View Farm ice cream. 58 Chapelton Ct., Ste. 100; 984-234-3010; breakawaync.co Capp’s Pizzeria & Trattoria Traditional Italian cuisine including fresh pastas, pizzas, salads, sandwiches and more. 79 Falling Springs Dr., Ste. 140; 919-240-4104; cappspizzeria.com
Town Hall Burger & Beer Gourmet burgers plus shared plates, tacos, wings and salads. 58 Chapelton Ct., Ste. 140; 984-234-3504; townhallburgerandbeer.com
PITTSBORO Al’s Diner Traditional American classics for breakfast, lunch and supper. 535 West St.; 919-542-5800; alsdiner.net Allen & Son Bar-B-Que N.C. barbecue. 5650 U.S. 15-501; 919-542-2294; stubbsandsonbbq.com Angelina’s Kitchen Greek and Southwestern dishes including gyros and rice bowls. 23 Rectory St.; 919-545-5505; angelinaskitchenonline.com The Belted Goat Lunch, dinner and wine shop, offering salads and sandwiches. Fearrington Village Center; 919-545-5717; fearrington. com/belted-goat
Governors Village Al’s Burger Shack Classic gourmet burger and fries joint, featuring an expanded menu with sandwiches, seafood, soups and salads along with a full bar. 50050 Governors Dr.; 984-999-4069; alsburgershack.com Ciao Bella Pizzeria Pizzas, pastas, sandwiches. 1716 Farrington Point Rd.; 919-932-4440 Flair Restaurant & Wine Bar Frenchinfluenced food, coffee and Sunday brunch. 50100 Governors Dr.; 919-967-9990; flairfusionrestaurant.com
ASIAN BISTRO
Moon Asian Bistro An Asian fusion restaurant offering sushi, Chinese dishes like sweet-and-sour chicken, Thai curry dishes, rice and noodles. 111 Knox Way, Ste. 100; 919-869-7894; moonasianbistroch.com
A modernist approach to Vietnamese food with traditional integrity.
Blue Dot Coffee Joe Van Gogh coffee, lattes, smoothies and pastries. 53 Hillsboro St.; 919-704-8064 Carolina Brewery The fifth-oldest brewery in the state. 120 Lowes Dr., Ste. 100; 919-545-2330; carolinabrewery.com/ pittsboro-brewery
wood-fired pizza • housemade pastas sammies • salads • desserts
RADIUS
Starters | Wings | Banh Mi Pho | Ramen | Vermicelli Pan Fried | Rice Plates 508a West Franklin Street Chapel Hill
919.942.8201
PHOHAPPINESS.COM
112 N. Churton Street • Hillsborough
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DINING GUIDE Chatham Marketplace Sandwiches, baked goods. 480 Hillsboro St.; 919-542-2643; chathammarketplace.coop The City Tap Classic bar food. 89 Hillsboro St.; 919-545-0562; thecitytap.com Compadres Tequila Lounge Mexican restaurant with a variety of classic dishes. 193 Lowes Dr., Ste. 107; 919-704-8374; compadresnc.com Copeland Springs Farm & Kitchen Farm-to-table restaurant serving grains and greens bowls in addition to small plates/bar snacks. 193B Lorax Ln.; 919-261-7211; copelandspringsfarm.com Davenport’s Café Diem Carrboro Coffee Roasters coffee and espresso offerings. 439 Hillsboro St.; 919-704-4239; davenports-cafediem.com
House of Hops Relaxed bar and bottle shop with a large craft beer selection on tap. 112 Russet Run, Ste. 110; 919-542-3435; houseofhopsnc.com The Mod Wood-fired pizza, salads, small plates and a full bar. 46 Sanford Rd.; 919-533-6883; themodernlifedeli.com ODDCO An art and design store and music venue featuring regional craft beers. 684 West St.; 919-704-8832; realoddstuff.com The Phoenix Bakery Small-batch and seasonal baked goods and specialty cakes. 664 West St.; 919-542-4452; thephoenixbakerync.com Pickle Jar Cafe Fresh American classics with a twist. 480 Hillsboro St.; 919-704-8878; picklejarcafe.com
Elizabeth’s Pizza Pizzas, calzones, sandwiches, salads and pasta. 160 Hillsboro St.; 919-545-9292; elizabethspizzapittsboro.com
The Fearrington House Restaurant Contemporary fine dining. Fearrington Village Center; 919-542-2121; fearrington.com/house
Pittsboro Roadhouse Hearty American entrees, burgers and salads. 39 West St.; 919-542-2432; pittsbororoadhouse.com Postal Fish Company Fresh seafood from North Carolina’s coast prepared thoughtfully by chefs James Clark and Bill Hartley. 75 W. Salisbury St.; 919-704-8612; postalfishcompany.com
Roost Beer Garden Wood-fired pizza, local brews and live music. 2000 Fearrington Village Center; 919-542-1239; fearrington.com/roost
The Root Cellar Sandwiches, prepared salads, desserts and more. 35 Suttles Rd.; 919-542-1062; rootcellarpbo.com S&T’s Soda Shoppe Soda fountain, American fare. 85 Hillsboro St.; 919-545-0007; sandtsodashoppe.com Small B&B Cafe Offbeat, eco-friendly eatery with outdoor seating offering farm-to-table fare for breakfast and lunch. 219 East St.; 919-537-1909; smallbandbcafe.com Starrlight Mead Tastings of honey wines and honey. 130 Lorax Ln.; 919-533-6314; starrlightmead.com Virlie’s Grill Soups, salads, burgers, sandwiches. 58 Hillsboro St.; 919-542-0376; virliesgrill.com The Whiskey Barrel Cafe Burgers and barbecue. 113 W. Raleigh St.; 919-663-1592 Willy’s Cinnamon Rolls, Etc. Bakery selling cinnamon rolls, scones, muffins, cookies and bread with ’40s and ’50s flair. 35 W. Chatham St.; 252-305-9227; willysrolls.com
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310 West Franklin Street Downtown Chapel Hill 919.537.8258 | 1.800.CholaNad cholanad.com Catering for Private Parties & Events available
D I NI NG GUI D E
ALSO CHECK OUT THESE AREA RESTAURANTS …
DURHAM Bleu Olive High-quality comfort food with a Mediterranean flair. 1821 Hillandale Rd.; 919-383-8502; bleuolivebistro.com Fairview Dining Room Washington Duke Inn’s AAA Four Diamond-rated restaurant. 3001 Cameron Blvd.; 919-493-6699; washingtondukeinn.com Jack Tar and the Colonel’s Daughter Diner fare with a twist. Classic diner menu, served all day long, plus smaller dinner menu. Brunch is served on Saturday and Sunday mornings. 202 Corcoran St.; 919-682-5225; jacktardurham.com Littler Look for latkes Benedict, panroasted striped bass with ‘Sun Gold’ tomatoes and blueberry panna cotta at this small restaurant with big tastes. 110 E. Parrish St.; 919-374-1118; littlerdurham.com
Mad Hatter Cafe & Bakeshop Scratch-made pastries, salads, sandwiches. 1802 W. Main St.; 919-286-1987; madhatterbakeshop.com MarketPlace JB Duke Hotel’s main restaurant, open for breakfast, lunch and dinner. 230 Science Dr.; 919-660-6400; jbdukehotel.com Mez Contemporary Mexican Creative Mexican dishes with a fresh twist. 5410 Page Rd.; 919-941-1630; mezdurham.com NanaSteak Offers various cuts of beef and steaks, plus other meats like salmon and tuna steaks and pasta. 345 Blackwell St.; 919-282-1183; nanasteak.com The Oak House Cafe featuring Caballo Rojo coffee, Jeddah’s Tea, fine wines and craft beer. 126 W. Main St.; 919-339-1383; oakhousedurham.com
Page Road Grill Traditional Southern dishes. 5416 Page Rd.; 919-908-8900; pageroadgrill.com Pizzeria Toro Wood-fired pizza with selections like spicy lamb meatballs with kale, fried eggplant ricotta and soft eggs on white pizza. Also, ricotta dumplings! 105 E. Chapel Hill St.; 919-908-6936; pizzeriatoro.com Saladelia Cafe Espresso and smoothie bar, pastries, sandwiches. 2424 Erwin Rd., 406 Blackwell St. and 4201 University Dr.; 919-489-5776; saladelia.com
SANFORD La Dolce Vita Pizzeria Salads, specialty pizza, focaccia sandwiches and dessert, with an outdoor patio. 226 Carthage St.; 919-777-5277; ldvpizzeria.com
CO MIN GS OO N
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Raitano & Watts BY MATTHEW WA D E PHOTOGRAP HY BY C A R OLYN G A N N , C AROLY N MA RIEP HOTO.COM
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ot long after sophomore Jarred Watts first met freshman Kaitlyn Raitano at the home of Chapel Hill High School classmate Kelsey Walker, he told a friend that he was “going to marry that girl one day.” Kaitlyn eventually warmed up to him during a ceramics class later that semester. They dated for a decade before Jarred popped the question on July 28, 2017, during a visit to Charleston, South Carolina, to celebrate Kaitlyn’s birthday. Jarred led her to the famous Pineapple Fountain in Waterfront Park and asked a stranger to take their photo in front of the fountain. Then he dropped to one knee and asked her to marry him – and the stranger captured the moment perfectly. Tragically, a week before the big day, Jarred’s parents, Neil and Diana Watts, died in a motorcycle accident. The grieving couple decided to press forward. On May 4, 2019, at St. Thomas More Catholic Church, they shed tears both happy and sad, in the presence of the bride’s parents, Keith and Mary Raitano, matron of honor Maddie Miles, maid of honor Lindsay Raitano, bridesmaids Emily Shusdock, Emily Raitano, Lauren Cheek and Valerie Moody, best man Justin Watts and groomsmen Jordan Watts, Bryan Raitano, Cruz Martz, Christian Datz and AJ Tama. Kaitlyn walked down the aisle with a bouquet crafted by Chapel Hill Florist, which Diana had reserved for her prior to the accident. During the reception at Chapel Hill Carriage House, Jarred released two white doves to honor his parents. That evening, guests enjoyed dinner from City Barbeque, drinks from Carolina Brewery (where Kaitlyn worked throughout high school and college at UNC) and music from Epic DJ Entertainment. The couple lives in Charleston, South Carolina. CHM 102
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Barton & Morrow BY OWEN BURNS PHOTOGRA P HY BY C HEL SEA M EHA L EK, T RIA N GLE P HOTOG R A P HY; T RIA N GLEP HOTOG R A P HYL LC .COM
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hapel Hill native Leigh Morrow was on the East Chapel Hill High School girls’ soccer team with her twin sister, Paige Falk (née Morrow), and her future sister-in-law, Kristine Falk. Leigh attended Appalachian State University to play soccer, and after graduation, a mutual friend introduced her to recent alumnus David Barton. The pair met on Valentine’s Day in 2013 at the grand opening of Appalachian Mountain Brewery in Boone, North Carolina. They started dating soon after. Leigh’s father, Whit Morrow, passed away Dec. 29, 2010, and Leigh’s family started a tradition of gathering for a sunset toast on the anniversary of his death. Over the years, the gettogether turned into cherished family time, and in 2017, the date took on new significance. David chose this occasion to propose because he knew Leigh would want to share the moment with her loved ones and include her father in spirit. David and Leigh were married June 22, 2019, at Old Orchard Creek, a quaint blueberry farm in Lansing, North Carolina. The weekend was filled with special details thanks to help from family and friends, including co-matrons of honor, Paige and Katie Garnett, and bridesmaids Kristine, Aimee Cheesborough and Lucy Hatchell, who had a hand in everything from decorations to arranging the bouquets. Leigh added a bowl of treats including her dad’s favorite – candy orange slices – to the dessert table under a hand-painted sign with a quote from a poem that her dad wrote for her mom, Debbie Morrow, one Valentine’s Day. Music by Chapel Hill bluegrass band Big Fat Gap topped off the night. The newlyweds live in Atlanta with their golden retriever, Duncan. CHM April 2020
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Hatchell & Ireland BY AVA EUCKER PHOTOGRAP HY BY M I KKEL PA I G E; MIKKELPAIGE.COM
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n 2011, Lucy Ireland and Van Hatchell met at the wedding of a mutual friend and bonded over their shared Chapel Hill upbringing and experiences as college athletes. Lucy attended East Chapel Hill High School and captained the field hockey team at Indiana University. Van graduated from Cresset Christian Academy in Durham and was a walk-on for the UNC men’s basketball team. Lucy was about to begin law school at UNC, and Van was just finishing his undergraduate degree there when the pair started dating. A few days after Christmas in 2016, the couple was cozy in their pajamas and gazing at the sunset while out on the dock of Lucy’s family lake house at Hyco Lake when Van decided to propose. Their mutual love for the outdoors carried over to their wedding – on May 26, 2018, in Charlottesville, Virginia, Lucy walked down the aisle to meet Van in front of an oak tree. Views of the Blue Ridge Mountains were their backdrop, and a rainstorm graciously ceased just before the ceremony. Their large families took part in the day: Van’s cousin Amanda Cooley performed the ceremony, and Vinnie Ireland, Lucy’s brother, recited the Lord’s Prayer. The reception was held in a rustic barn decorated with orange-andwhite florals. The dinner menu featured sushi and Mexican dishes – favorites of Lucy and Van’s – and Italian and Southern cuisines to pay homage to their heritage. Midway through the reception, guests were surprised with a fireworks show. The couple lives in Chapel Hill. CHM 104
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