Chapel Hill Magazine April 2019

IS MA B C PA A K GE C 22 K

CHAPELHILL CHAPEL HILL • CARRBORO • HILLSBOROUGH • ORANGE COUNT Y

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Rolling Hills Stables fosters a sense of community and helps students build confidence PAGE 68

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H T E G R N E I I K A

CUSTOM HOMES BY BOLD Inspired Designs

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CHAPELHILL     APRIL 2019 C H A P E L H I L L M AG A Z I N E .CO M

EDITOR

Jessica Stringer EDITORIAL E X E C U T I V E M A N AG I N G E D I TO R

Amanda MacLaren

M A N AG I N G E D I TO R / B U S I N E S S E D I TO R

Michael McElroy

E X E C U T I V E E D I T O R , C H AT H A M M AG A Z I N E

Matt White

E D I T O R I A L A S S I S TA N T

Hannah Lee

EDITORIAL INTERNS

Parrish Alto, James Dupree, Ellie Glass, Madison Nance, Adam Phan, Cara Siliakus CONTRIBUTORS

Morgan Cartier Weston, Perri Kersh, David Klein, Aaron Mandel, Moreton Neal, Joshua Steadman, James Stefiuk ART C R E AT I V E D I R E C T O R

Kevin Brown

SENIOR ART DIRECTOR & P R O D U C T I O N M A N AG E R

Jean Carlos Rosario-Montalvo

SENIOR GRAPHIC DESIGNER

Keith Warther

PHOTOGRAPHER

Beth Mann

A DV E R T I S I N G For advertising inquiries, email advertising@chapelhillmagazine.com

Melissa Crane melissa@chapelhillmagazine.com Chris Elkins chris@chapelhillmagazine.com Kem Johnson kem@chapelhillmagazine.com Lauren Phillips lauren@durhammag.com Ad Traffic Lizzie Jones C O R P O R AT E

Rory Kelly Gillis Chief Operating Officer

Home-Made Pastas | Artisan Wood-Fired Pizzas Salads | Sandwiches Local, Farm-Fresh Ingredients Located at Veranda at Briar Chapel 79 Falling Springs Drive, Chapel Hill

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Dan Shannon Chairman Ellen Shannon Vice President of Planning & Development Amy Bell Vice President of Finance & Administration Caroline Kornegay Administrative & Event Assistant Wendy Smith Special Projects Manager Elitegroup Distribution Chapel Hill Magazine is published 8 times per year by Shannon Media, Inc. 1777 Fordham Blvd., Suite 105, Chapel Hill, NC 27514 tel 919.933.1551 fax 919.933.1557 Subscriptions $38 for 2 years – subscribe at chapelhillmagazine.com

NO ONE KNOWS THE INS-AND-OUTS OF CHAPEL HILL REAL ESTATE LIKE OUR TEAM OF EXPERTS.

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APRIL

CO N T EN TS CHAPELHILLMAGAZINE.COM

VOLUME 14 NUMBER 3

IN EVERY ISSUE 6

Letter From the Editor

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About Town

18 What We’re Eating 20 Chef’s Table 22 Carolina on Our Mind 28 Noted

PAGE

48 Photo by Beth Mann

THE HOME & GARDEN ISSUE

FEATURES

40 Raise the Roof The Hapgoods renovated a midcentury modern home and installed a contemporary roof garden

24 Contra Dancing is ‘Kind of My Church’ A high-energy dance has drawn a passionate following

48 Intentional Living Carrboro’s Pacifica neighborhood is based on the principles of shared space and valued community

68 Sitting Tall in the Saddle Rolling Hills Stables fosters a sense of community and helps students build confidence

56 The Grass Menagerie The Ronald McDonald House’s whimsical garden delights and comforts

74 A Pathway of and for the People An artist found inspiration right next door

58 Tidying Up Answers from a certified KonMari Consultant and where to take items that no longer spark joy

78 Chapel Hill Champion: Nate Davis 84 Dining Guide 85 Joyous Cooking: Korean Pork Medallions 94 Engagement: Merritt & Halley 95 Weddings:

Atkins & Locklear;

Bautista & Simpson BUSINESS SECTION 32 The Chamber Annual Meeting 33 Launch Chapel Hill’s 2019 class 34 The Hillsborough/Orange County Chamber Annual Meeting 35 Biz Briefs 36 Lessons in Longevity PEOPLE & PLACES 12 The Carolina Inn Event Showcase 14 SKJAJA Shack, Rattle & Roll 15 Crook’s Corner Book Prize 16 In Our Schools

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his month marks five years since I moved back to Chapel Hill and started working at Chapel Hill Magazine. At the risk of sounding cliché, the people are what make this place feel like home. I’ve enjoyed learning about the men and women who shaped this town, including the late Alice Welsh, whose former home you’ll see on page 40. I would have loved to meet this activist, gourmet cook and traveler who served on countless boards and commissions. Alice was the first woman on the Chapel Hill Town Council back when it was called the Chapel Hill Board of Aldermen.

(There’s something I didn’t know!)

She led the charge to increase green spaces in town and according to the Chapel Hill Historical Society, “almost single handedly prevented the former North Carolina National Bank from erecting a five-story building on Franklin Street by walking in front of the proposed site with a helium balloon attached to a five-story-high cord.” (I can only imagine how her stunt would have gone viral had it happened in the age of social media.) How fitting that the owners of her former home are expanding their own green space by adding a garden roof.

Another Chapel Hillian who made a big impact is Nate Davis. He graciously let us interrupt his welldeserved retirement to reflect on his 47 years at the Hargraves Community Center, 30 of which he spent as director. I know you’ll love reading about how the kids at Hargraves borrowed Fred Battle’s 1968 Buick Skylark and the Anderson-Thorpe-Chapman Breakfast Club as much as I did, starting on page 78.

These stories are what make me proud to call Chapel Hill home. Especially in the year of our town’s 200th anniversary – which we’ll celebrate in our November issue – we want to share as many of them as we can. If you know of a tale that needs telling, please reach out. CHM

 jessica@chapelhillmagazine.com

T HE COVER P h o to by B et h M a nn

PRINCESS FLOWER COLLECTION

A B OUT TOW N E VE N TS NOT TO MISS

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Near & Far Cultural Fest Celebrate global cultures with a street party at the Plaza at 140 West Franklin Street. Community and UNC cultural groups will share their heritage through performances, crafts, activities and interactive experiences, and a wide range of restaurants will offer a diverse food selection. nearandfarchapelhill.com ď‚„

Near & Far Cultural Fest photo by Steven Paul Whitsitt Photography

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University Kia and Meals on Wheels Chapel Hill-Carrboro Join Forces University Auto Group has been serving the Triangle for over 30 years. Since inception, University Kia has made its mission to provide outstanding customer service and to create a one-of-a-kind car buying experience. In an industry that is ever-changing, University Kia remains committed to its customers, staff, and communities it serves.

University Kia, currently located in the heart of Durham, will be moving to a new location closer to the Chapel Hill area.

“With our store moving closer to Chapel Hill, we decided to partner with Meals on Wheels. We were able to donate the New 2019 Kia Soul to the program and we even had it custom vinyl wrapped so that it University Kia and Meals on Wheels Chapel Hillwould stand out when people see it on the street. We Carrboro have joined forces to help feed the elderly and are hoping that this raises awareness for the good homebound in the Chapel Hill-Carrboro area. With the that Meals on Wheels is doing for the Chapel Hill and generous donation of a New 2019 Kia Soul by University Carrboro communities. We also could not have done Kia, Meals on Wheels Chapel Hill-Carrboro will be this venture without the help of WCHL radio in Chapel able to continue to provide hot, nutritious meals and Hill, which is promoting the University Kia Meals on personal visits to more than 180 recipients in the Chapel Wheels Soul.” said University Kia’s General Manager, Hill, Carrboro, and southern Orange County areas who Aric Swanger. are unable to prepare meals for themselves.

New location coming soon: “We are so grateful for University Kia’s partnership 5105 Durham-Chapel Hill BLVD. and their generous donation of a KIA Soul. CHCMOW Durham, NC 27707 is dependent on our amazing army of volunteers and our giving community to be able to bring food and For more information on Meals on Wheels Chapel a human connection to the elderly and homebound.

Hill-Carrboro or to volunteer, please visit https://www.

With this donation University KIA is helping to not chcmow.org. only bring attention to often isolated and forgotten members of our community but joy and recognition to For more information on University Kia, please visit our volunteers.” said Rachel Sobel Bearman, Executive https://universitykiaofdurham.com.

Director, Meals on Wheels Chapel Hill-Carrboro.

STARTS IN

APRIL

Fridays on the Front Porch

Every Friday, The Carolina Inn will provide free live music on its front porch and lawn. Beverages and offerings from a rotating roster of food trucks will be available for purchase. fridaysonthefrontporch.com

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Want to keep up with what’s going on in town?

Subscribe to our weekly newsletter, The Weekender, for best bets Thursday through Sunday.

The High Heels and Hard Hats Fashion Show

Local celebrities will strut their stuff at Habitat for Humanity of Orange County’s fifth annual fashion show. The event, held at the Rizzo Center, will include live and silent auctions, and some surprises, to raise money for Habitat’s building materials. orangehabitat.org/fashionshow

APRIL

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UNC Science Expo

Celebrate all things science, technology, engineering and mathematics at the annual exposition hosted

by Morehead Planetarium & Science Center. As part of the North Carolina Science Festival, the family-friendly event offers more than 100 exhibits with live demonstrations, talks by UNC scientists, hands-on experiments, laboratory tours and more. moreheadplanetarium.org

Art in the Heart of Hillsborough Art Show APRIL

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The Hillsborough Arts Council hosts its 11th annual art show celebrating local artists. The event will be on the grounds of the Alexander Dickson House and along South Cameron Street, and will feature original artwork and handcrafted items, as well as music and food. hillsboroughartscouncil.org

The High Heels and Hard Hats Fashion Show photo by Cesar Carrasco; UNC Science Expo photo courtesy of UNC’s Morehead Planetarium & Science Center

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Touch a Truck Boy Scout Troop 39

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will host its 11th annual Touch a Truck event at the Friday Conference Center. Children and their parents can climb aboard a fire truck, big rig, bulldozer and other large vehicles provided by area organizations. The proceeds will benefit the North Carolina Children’s Hospital and the troop’s scouting programs. touchatruckchapelhill.com

FOR THE

JOIN THE FIGHT. REGISTER NOW komennctc.org research

community

care

action

JOIN THE FIGHT. SAVE LIVES.

PEOP LE & P LACES

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4 1 Suzanne Herman with Ellen Shannon and Melissa Crane of Chapel Hill Magazine.

The Carolina Inn Event Showcase

2 Joseph Petrovic and Sydney McBride.

The Carolina Inn hosted its 24th annual event showcase in January, connecting wedding vendors and others businesses to guests interested in planning an event. The guests, among others things, sampled food, perused clothing from top couture designers, and met with local musicians. Photography by Hannah Lee

3 Polly Coats and Amanda Coats.

4 Liz Reece of Whilden and Heba Salama of Heba Salama Photography.

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April 2019

5 Al Newsome and Alison Savignano.

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Hodge & Kittrell Sotheby’s International Realty is proud to welcome

SHANNON KENNEDY to our brokerage in downtown Chapel Hill.

SHANNON KENNEDY 919.448.6664 shannon.kennedy@hodgekittrellsir.com

April 2019

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PEOP LE & P LACES

SKJAJA Shack, Rattle & Roll Al’s Burger Shack threw its third annual event at Top of the Hill’s Great Room in February where guests enjoyed live music from Liquid Pleasure and light appetizers.

More than $6,000 was raised for SKJAJA, which gives local children the ability to participate in athletics, music programs and other educational enrichment activities and in return, they pay it forward.

Photography by Jessica Stringer 1

2 1 Emily Baldwin, Tom Mabrey, Al Bowers and Chris Baldwin.

2 Chapel Hill High School SKJAJA Club students Jessica Kim, Ben Gaynes, Phoebe Warren and Kai White.

3 Tamara Lackey, Caleb Lackey and Steve Lackey. Caleb, an East Chapel Hill High student, played drums that evening as part of a performance by the house band for School of Rock in Chapel Hill.

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4 Chapel Hill High School SKJAJA Club students Emilee Lancaster, Katie Macdonald, Colin Liebe and Caitlin Grubbs.

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A full rock band joins the Symphony for Pink Floyd classics.

Vivaldi’s Four Seasons THUR, JUNE 6 | 7:30PM

MEYMANDI CONCERT HALL, RALEIGH

Joshua Gersen, conductor Jennifer Frautschi, violin

The North Carolina Symphony and the North Carolina Museum of Natural Sciences present a multimedia experience that combines Vivaldi’s Four Seasons with breathtaking imagery of nature across our state.

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ncsymphony.org | 919.733.2750

P EO PLE & PLACES

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DINING FOR OTHERS 3

Crook’s Corner Book Prize The sixth annual Crook’s Corner Book Prize was awarded to Margaret Wilkerson Sexton’s “A Kind of Freedom,” at a festive gathering at Crook’s Corner in January.

Her novel follows the downward spiral of a New Orleans African-American family from the 1940s through Hurricane Katrina and was described as “an eye-opener, pageturner and heartbreaker” by this year’s judge and award-winning author Tayari Jones. Photography by SP Murray

1 Bill Smith and Lee Smith.

2 Andrea Moore and Daniel Wallace.

3 Jaki Shelton Green and Abdullateef Fisher.

Thursday, May 23 • 6:30-9:30 pm Southern Village Green Raising funds to deliver hot, balanced meals and a friendly check-in every Monday through Friday to older adults, homebound adults and adults with disabilities.

Silent auction, live auction, dinner catered by Mediterranean Deli. Spirited beverages will be served.

Tickets available at chcmow.org

April 2019

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PEOP LE & P LACES

In Our Schools

Carrboro Elementary School students performed four showings of “Mary Poppins Jr.” on the weekend of Feb. 8. The show, directed by art teacher Deborah Cox and music teacher Erika Pawlowski, included a cast and crew of 136 fourth- and fifth-grade students.

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PHOTO BY KATHRYN COLE

PHOTO COURTESY OF CHAPEL HILL-CARRBORO CITY SCHOOLS

PHOTO BY EMMA HUDSON

Carrboro High School’s Student Government sponsored the annual Snowball Winter Formal on Jan. 25.

Hot Chix Hotcakes & Chicken, Maple View and Will & Pop’s food trucks provided food. CHM

In January, Northside Elementary School students Elliot Swanson (left) and Hank Potter published their book, “2025.” The book is available in the school’s library.

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WHAT WE’RE E AT I N G ➾ NEWS BITES SALAMI GET THIS STRAIGHT Lady Edison Pork won two awards for its cured meats at The Good Food Awards in January — one for its Hot Soppressata, made with North Carolina’s San Giuseppe Salami Co., and one for its pork loin pastrami. Chapel Hill Creamery also won an award for its funky farmhouse cheese Danziger.

COMING SOON After years of sitting empty, the space that once held the beloved Rams Head Rathskeller restaurant in Amber Alley will soon be home to Gizmo Brew Works, a Raleigh brewery. Gizmo is aiming to open in May with a 4,500-square-foot taproom with 50 taps.

W

hen this football-sized snapper leaves the Fusion Fish kitchen on its way to the dining room, it often passes through a sea of awed stares. “They see it, and they want it,” Chef Brian Kowalski says. “It’s got that wow factor and the flavor delivers.” That flavor comes, in part, from the lemon zest, garlic, onion, salt and pepper added to flour and rubbed on the fish before heading into the fryer for two minutes.

Brian, who has been working at the restaurant since December, put his own touch on the dish, topping it with a caramelized-pineapple-and-Togarashi chutney, the latter ingredient being a Japanese spice with five types of chili, orange peel and sesame. “The fish is really kind of sweet, light and takes on big flavors,” Brian says. And while the snapper might seem too intimidating to eat, a quick slice down its side pulls the meat right off the bone. That fleshy white meat perfectly balances the sides: buttery, salty broccolini and garlic furikake rice, which has a rich, soy flavor.

The dish is a reflection of the menu, which combines owner Yung Nay’s childhood experiences in Vietnam with a touch of modern Southern cooking.

Fried whole snapper with Vietnamese garlic rice and broccolini, $32 – Hannah Lee FUSION FISH | 100 Meadowmont Village Cir., Ste. 101, Chapel Hill | fusionfishcuisine.com 18

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Cindy and Dave Somasunderam are opening Blue Spoon Microcreamery, a mom-and-pop ice cream shop, in the former Sugarland space on April 1.

Blue Spoon’s ice cream will be made in-house with liquid nitrogen.

SAVOR THE DATE Dudes for Dames April 7, 4-7 p.m.

Enjoy food and drinks cooked by celebrated “dudes” in the community (Crook’s Corner, Mandolin, La Farm Bakery and more) for North Carolina’s Les Dames d’Escoffier at Lavender Oaks Farm, benefitting the North Carolina Jr. Chef Competition and No Kid Hungry.

Caffe Marrone April 24, 7 p.m.

Eat a five-course Italian meal with wine from Angelo and Vinnie Marrone of Italian Pizzeria III at Mel’s Luncheonette & Catering, with possible entertainment from co-owner Al Bowers. Tickets can be purchased at melscarrboro.com.

Chef Brandon Sharp will open Hawthorne & Wood in late April in the former Raaga spot in East 54.

Oriental Hospitality Group, which owns Sawasdee Thai Restaurant on North Columbia Street, is converting the restaurant to a Cajun Crab House.

OUR APOLLO-GEES Kipos Greek Taverna now serves lunch only on Saturdays and Sundays. But the restaurant added dinner service on Mondays and now offers dinner seven nights a week.

GIVING BACK Glasshalfull raised $34,314 for five local organizations – PORCH, Carrboro Community Health Center, Dispute Settlement Center, Orange County Literacy Council and UNC Horizons – during its Dine for a Cause initiative in 2018, which designates 10% of sales every Tuesday and Wednesday for groups like these.

CLOSED Roots Bistro and Bar, known for its homey Central American fare on East Franklin Street, closed on Feb. 17, citing a rent increase. The restaurant has now moved to Durham.

This month, Scott Kleczkowski, owner of Goose Hospitality, is closing Esperanza, an empanada and tequila spot in Carrboro.

UNBEERLIEVABLE The Daily Meal has named He’s Not Here as No. 136 of “The 150 best bars in America for 2019.” He’s Not Here is one of the few college bars on the list. CHM

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C H EF ’S TA B L E

“

I work about 40 hours

a week these days. It wasn’t always like that when I first opened my cafe. I was there every day, almost all day. We’re open seven days a week for 14 hours most days, so you can do the math. But now we have systems and an exceptional manager, Erin Pacheco, enabling me to mostly focus on the things I enjoy and am best at. I’m answering these questions right now from Tulum, Mexico, and if all things were possible, I’d love to open a boutique venue for special events here. I love the beach, the outdoors, the vibe they create and opportunities to bring people together. But you can be sure that if I did open a boutique hotel or venue in Tulum, it would include a cafe with amazing coffee, gelato and wine.

Annie Johnston La Vita Dolce

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HOW MANY HOURS A WEEK ARE YOU WORKING? IF YOU WEREN’T COOKING, WHAT WOULD YOU DO FOR A LIVING?

Probably on average 70

hours a week, 70 to 80.

And if I weren’t doing this, I’d wish I were an architect. I’ve always liked design and I’ve always appreciated function. I’ve always liked the aesthetics of good design.

Food sort of translates to some of that as well. And you know, I think that chefs and architects and certain groups like that are micromanagers and control freaks. You don’t have to quote me on that, but I think that’s true.

Randy Varnadore New Hope Market

That’s a very hard

90 hours a week. And I honestly don’t know what else I would do. I’ve cooked through the last 22 years, so I think maybe I’d get paid to get tattoos.

But I don’t think that’s a viable option. I’ve done this for so much of my life, it’s kind of all I know.

question to answer.

What is work and what is not work? It’s probably somewhere between 60 and 70 hours a week, I would say. And what would I be doing for a living? I have a lot of things I like to do, but not sure I could make a living out of it. But I like to work with dogs, and I train dogs and teach obedience as a hobby.

I wouldn’t mind doing that. CHM

Justin Burdett Crook’s Corner

Baptist Knaven Provence

I work between 80 and

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CAROLINA ON OU R MI N D From 1988 to 1997, UNC Football Coach Mack Brown led the Tar Heels.

Now that Mack is back, he talks about taking over again just in time for the spring game.

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SAVE THE DATE!

ou’re the fourth UNC football coach to return to the job. What knowledge do you bring this time around?

Saturday, April 13, will be jampacked with football, family, fun and music as UNC hosts the 2019 Carolina Football Spring Game along with a full day’s worth of activities for fans and families alike.

I’m a much better football coach than I was when I was here before, or even when I left Texas, because the five years away gave me the opportunity to see a lot of different programs practice in the spring and in the fall. [As an analyst for ESPN] I called a lot of the games on Friday nights and watched 20 different games on Saturdays. [I also] talked to a lot of the ex-college players that are out in the NFL and talked to a lot of the media. I bring the passion. I bring excitement. I bring the experience and the knowledge, but also I’m refreshed and really excited about being back.

The day’s schedule 7 a.m.: Tar Heel 10 Miler Noon: Tailgate Guys tailgating opens (Kenan amphitheater)

game, especially at Chapel Hill over the years, and [the Hurricanes have a] new coach, Manny Diaz.

• Appalachian State, Sept. 21: Appalachian State has been a tremendous program. They’ve got 19 starters back, so that should be a really tough game here in Chapel Hill.

• Clemson, Sept. 28: They just won the national championship, so for us, it’s really cool to play the best in the country because it’s a game that you can see where your program really is.

• Duke, Oct. 26: The victory bell is still important to both universities.

Coach [David] Cutcliffe is doing a great job at Duke.

• Virginia, Nov. 2: We’ve had great games throughout the history of our programs.

• Mercer, Nov. 23: You’ve got Mercer coming in on what will be senior night. That’s such a special game to all seniors because that’s the last time they’ll ever play in the stadium. It means so much to them.

• NC State (in Raleigh), Nov. 30: Traditional rival ... which is not a home game for us. We’ve got to come out of the Mercer game with 22

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April 2019

PHOTO BY JEFFREY CAMARATI

What’s your take on the home game schedule this season?

• Miami, Sept. 7: Miami has been a real exciting

excitement, with a lot of confidence, to get ready to go over to Raleigh.

What can fans expect at the spring game in April?

We’re gonna have a lot of fun. We’re also going to have a full day of events. Then they’re going to have the game and the concert afterward, so we’d like to fill the stadium, have a lot of fun and send a

Noon-5 p.m.: Jubilee Festival (Hooker Fields) Noon: Women’s Lacrosse vs.

Syracuse (Lacrosse and Soccer Stadium) 2 p.m.: Softball vs. FSU (Anderson Stadium) 3 p.m.: Men’s Lacrosse vs.

Syracuse (Lacrosse and Soccer Stadium) 3-5 p.m.: Spring Game Fan Fest (Kenan Stadium) 5 p.m.: Spring Football Game (Kenan Stadium) 7 p.m.: 6LACK concert (Carmichael Arena)

We heard that your wife, Sally, told you that you could return to coaching in only three places: Hawaii, the Bahamas and Chapel Hill.

How excited was she to return?

She has had so much fun. I don’t think she spoke to me for three years after we left here [for Texas]. She’s actually speaking to me again, and she’s renewed so many friendships and made new ones. This morning we were at the Carolina Women’s Leadership Council, and it was so much fun to have 200 women there. I think she knew just about all of them. We’re really, really excited to be back, not only in Chapel Hill, but [also] at the university.

You’ve hired some coaches with ties to UNC. What did they say when you asked them to return to town?

[Assistant Head Coach/Tight Ends] Tim Brewster wants to retire here. It was easy for

him to come back from College Station [in Texas]. Then you have [Cornerbacks Coach] Dré Bly, hall of famer. How cool is it that he’s back coaching these kids and gets to coach with [Co-Defensive Coordinator/Linebackers Coach] Tommy Thigpen, who was a captain for us? You start looking at Corey Holliday, associate athletic director – he was a captain for us.

Rick Steinbacher is the senior associate athletic director, and he was a captain for us. Dwight Hollier is in charge of player development [and] wellness, and he was a captain for us. It’s so much fun to get back and to be involved with people that this place means so much to.

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message to our team that [they are] important to [our fans].

Witness one woman’s journey in breaking the cycle of sexual abuse in the Pulitzer Prize-winning play “How I Learned to Drive” April 3-21 at PlayMakers Repertory Company.

Enjoy a screening and discussion of “In the Last Days of the City” with insightful Carolina scholars April 10 at the Chelsea Theater. The screening is part of Carolina Public Humanities’ Mornings at the Movies program.

Watch the UNC Symphony Orchestra perform the works of Verdi, Corigliano and Franck April 17 at Memorial Hall.

They’ve reached out to us. They’ve been so hospitable, and at the same time, it’s just fun to see people and be treated so nicely.

L I G H TN I N G RO UND N.C. or Texas barbecue:

North Carolina Favorite UNC sport other than football: Basketball Favorite pro team:

Dallas Cowboys Number of grandchildren: Six Favorite movie or TV show:

Read and discuss original works of art as part of Artists’ Books Book Club monthly meeting April 26 at the Sloane Art Library in Hanes Art Center.

“Butch Cassidy and the Sundance Kid”

Compare and contrast the thriving film industries of Hollywood and Bollywood in a Dialogues Seminar hosted by Carolina Public Humanities April 27. – Adam Phan

Last movie you saw:

Visit unc.edu/events for more.

A coach you admire:

Coach Dean Smith “A Star Is Born” – as told to Jessica Stringer CHM

Jump rope classes & camps for all ages

Were there any spots in town you missed the most?

Being back has been so much fun because, like Sally said, it’s like nothing changed but us. It’s like the world stopped in Chapel Hill because nobody ever leaves.

They love this place so much. We’re loving catching back up with the restaurants we used to go to and finding the new ones.

There are more high-rises downtown than we remembered. It’s so much fun, and everywhere we go people have been great.

April 2019

chapelhillmagazine.com

23

‘contra dancing is kind of

my church’ A high-energy dance has drawn a passionate following

By Ad am P h an | P h o to g rap hy by J oshua Steadm an

O

n the first Saturday in March, people of all ages and backgrounds crowded into the performance hall of the Carrboro Century Center. Old friends mingled and welcomed newcomers. When the night kicked into gear, everyone partnered up and gathered in the center of the hall, ready to dance. But they were not there to perform just any dance – they were there to contra. “In a minute, you’re going to circle threequarters again,” says Charlotte Crittenden, who is leading the dance. “And you’re going to ooze into that wavy line like in the very beginning.”

Contra dancing is a traditional folk dance that can be traced to 17th-century England, Scotland

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April 2019

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W ELLN ESS

and France. It is performed with couples arranged in long lines. The couples perform the same steps as the couple opposite them, and each pair makes their way down the line until they’ve danced with every other couple.

The leader, known as the caller, teaches the steps and calls them out during the dance to guide newcomers. The dance “doesn’t take too long to catch on to,” Kelly Wice, a frequent participant, says. “It’s fairly beginner-friendly, so it’s not that you have to have a lot of music

experience or dance experience to start contra dancing. You pretty much start as a brand-new beginner.”

Kelly, a UNC graduate, began contra dancing while in high school about 10 years ago, after attending a community dance. The dance felt welcoming and provided a sense of community, she says. She knew she’d fit right in. “Everyone’s just smiling all the time, so that’s probably what sold me on it – everyone just all together having a great time,” Kelly says.

As for DeeDee Laurilliard, who admits to being somewhat timid, she appreciates the physical closeness of the dance. There’s no need for small talk because everyone performs the same moves. “For those of us who are a little shy socially, it’s perfect because you’re spending time together,” DeeDee says. “Now I have many, many friends from that community that I’m quite happy to just spend time with socially. But if you’re new to an area and you’re just getting to know people, it’s a perfect way of making that connection.”

Contra has a passionate community in the area, and there are dances almost every weekend, sponsored by the Triangle Country Dancers (TCD) or other groups.

“Contra dancing is kind of my church,” says Pat Gingrich, a retired assistant professor at UNC School of Nursing.

“The place that church holds in some

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April 2019

WELLNESS

Contra dance traces its roots to 17th-century English, Scottish and French traditions. At bottom left, David DiGiuseppe, who bills himself as “not your grandmother’s accordionist,” plays the music at a contra dancing event in March.

people’s lives, the dance holds that in my mine. It’s my community. It’s where everyone is sort of on their best.”

Pat, who’s been contra dancing since the ‘70s, became involved with TCD when she moved back to the area in 1992. The community has become more diverse and welcoming, she says. “I would say we still have a long way to go, but we really have tried to incorporate welcoming aspects to the dance and make it less genderrestrictive,” Pat says, explaining that certain moves were only for men, and that men partnered only with women. “And that has opened up, I think,” she says. “The dance has evolved along with society. And I’d say our callers are more in touch with the diverse population.”

The music has evolved, too. Its roots are in the pianos and fiddles of traditional Irish and French-Canadian music. But, in the ‘80s and ‘90s, accordions and clarinets joined the mix.

David DiGiuseppe, who plays the accordion with his jazz fusion band, Contrazz, played the music for the contra dance in March. David has been performing contra dance music since the ‘90s, and his band takes a jazz-like improvisational approach to the songs. There’s an adrenaline rush when he’s performing for the dancers, he says. “The dancers react to what we’re doing, and they show their appreciation, and that gives us energy,” David says. “And that puts our energy onto the floor. There’s this real cool synergy that’s going on.”

DeeDee agrees. “There’s just a joy to it when the music is fabulous and you’re all making these moves,” she says. “The whole room is dancing together. There’s a fluidity, and you’re transported, which is just always lovely.” CHM

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N OT E D. MARK YOUR CALENDARS Winners of Chapel Hill Philharmonia’s 2019 Young Artist Concerto Competition, Tim Rinehart, a junior at Chapel Hill High School, and Andy Dai, a sophomore at East Chapel Hill High School, will play concertos with the orchestra’s backing during the Philharmonia’s annual spring concert on May 5. The free concert, titled Voluptuous Melodies this year, will be at 7:30 p.m. in UNC’s Moser Auditorium.

WHAT WE’VE HEARD AROUND TOWN …

LOCAL BOOKS

The novelist Katie Rose Guest Pryal is publishing a book of essays, “The Freelance Academic,” in June. This is her second essay collection dealing with the changing face of higher education.

Charity Mathews,

Join the Home Builders Association of Durham Orange & Chatham Counties for its Spring Green Home Tour on April 27-28 and May 4-5, noon to 5 p.m. Tour dozens of greencertified houses for free and learn about green building practices and materials.

GIVING BACK Habitat for Humanity of Orange County is in

the second phase of a multi-building 24-home community in Hillsborough called Crescent Magnolia. When completed it will be the first Habitat neighborhood in the country for residents 55 and older, and they expect it to be done in about a year.

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Chapel Hill High School sophomore Sam Hoover won two races

In February, Barbara Feiereisel published “The Adventures of Poppy and Margaret,” a book based on Victoria Park Florist Shop in Timberlyne Village and on the relationship between the owner Margaret Pender and her bird, Poppy.

who runs the food site Foodlets, published her first cookbook, “Super Simple Baking for Kids,” in March. Building off her site, which focuses on “feeding even little kids real food,” she offers some 55 recipes that help teach children how to bake.

SCHOOL SCOOP Carrboro High School won the 1A/2A

Girls’ Swimming State Championship at the Triangle Aquatic Center in Cary on Feb. 9.

at the N.C. High School Athletic Association 3A swimming and diving state championships. Sam, one of only two athletes at the championships to win two events, set a new meet record in the 100 freestyle, touching in 44.62 seconds.

He later won the 100 breaststroke with a time of 56.06 seconds.

In January, East Chapel Hill High School took first place in the North Carolina High School Ethics Bowl Competition at UNC. The seven members of the team, Annemarie Graham, Ben Jia, Madeleine Lorie, Abby Park, Dennis Sun, Lily Wuerth and Camille Lorie, will advance to the National High School Ethics Bowl this month.

Chapel Hill High School assistant wrestling coach David Bennard was named UNC Hospital School’s 2019 “Teacher of the Year”

in February.

Twenty-four faculty members and teaching assistants were named winners of UNC’s 2019 University Teaching Awards: Donald Hornstein, Maria De Guzman, Donna Gilleskie, Bernard Herman, Ram Neta, Spencer Barnes, Rhonda Lanning, Marsha Penner, Matt Redinbo, Alexander Miller, Diego Riveros-Iregui, Channing Der, Beth Kurtz-Costes, Inger Brodey, Matthew Springer, Radislav Lapushin, Gidi Shemer, Michelle Sheran-Andrews, Sarah Ann Treul, Phillip Bold, Megan Ford, Ani Govjian, Holly Shablack and Aisling Winston. The recipients were recognized during halftime at the men’s basketball game against Syracuse on Feb. 26.

NOT ED

➾

PHOTO BY KEVIN SEIFERT

Kevin Guskiewicz, a

nationally recognized sports concussion researcher and the dean of the UNC College of Arts and Sciences, was named

the university’s interim chancellor in February.

Send us your noteworthy moments!

From births to awards to new biz and more – noted@ chapelhill magazine.com

the Duke Energy Citizenship & Service Award; Bridget Pemberton-Smith of Art Therapy Institute received the Chair’s Award for Service; and Connolly Walker of Pam Herndon State Farm Office was named the 2018 Ambassador of the Year (the most active volunteer of the Chamber contributing more than 600 hours of service). 

Six Carrboro High School students, Alexandra Brownstein, Bonnie Stolt, Arunangshu Chakrabarty, Hannah Rubenstein, David Gonzalez Chavez and Eliana Hensley, were named as 2019 National Merit finalists in February.

Triangle Business Journal named East Chapel Hill High School, Chapel Hill High School and Carrboro High School among the 16 best area high schools in 2017-2018.

IN OTHER NEWS The Home Builders Association of Durham, Orange & Chatham Counties (HBADOC) awarded BuildSense, a Durham architecture and construction team, a Remodelers Outstanding Construction Award in October. The award, in the category of “Best Whole House Renovation Over $1 Million,” recognized the team’s work on the historical Lawson House on East Franklin Street.

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At the Chamber’s Annual Meeting on Feb. 1., Mayor Pam Hemminger was recognized by the Greater Chapel HillCarrboro Chamber of Commerce with

the Public Private Partnership Award.

Reagan Greene Pruitt, the 2018 Chamber Board Chair, says the award was created in 2010 “to recognize an individual whose work and community service builds bridges between the community’s public and private sectors.”

Other people recognized during the meeting: Principal John Williams of Phoenix Academy High School received

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NOTED Wayne Martin, director of NC Arts Council; Denise Duffy, Music Maker Relief Foundation; Katie Murray, director of Orange County Arts Commission; First Lady Kristin Cooper; Susi Hamilton, secretary of the state Department of Natural and Cultural Resources; Tim Duffy, Music Maker Relief Foundation.

First Lady Kristin Cooper and Secretary of the Department of Natural and Cultural Resources Susi Hamilton, along with representatives from the North Carolina Arts Council, visited Hillsborough in January to learn about the music and arts scene in Orange County. The visit included presentations by Music Maker Relief Foundation Managing Director Denise Duffy and Orange County Arts Commission Director Katie Murray; interviews with local radio station WHUP; a tour of record distributor Redeye Worldwide’s office and warehouse; and a meet and greet with locals at Volume, a downtown bar and record shop.

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In February, Bill Ferris, the UNC Joel R. Williamson eminent professor emeritus of history, won two Grammy awards. Bill’s box set “Voices of Mississippi” won best historical album and best album notes. The four-disc set features dozens of his audio recordings of blues and gospel musicians, storytellers and documentary films.

In February, Estes Hill Elementary School named Jaclyn Holland as the 2019-2020 Teacher of the Year.

TAMMI THORNTON

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PHOTO BY MARCIE COHEN FERRIS

WENDY THOMPSON

April 2019

Scott Maitland, proprietor of Top of the Hill Distillery, was chosen as one of the

panelists for the 2019 Veterans of Influence Awards presented by Triangle Business Journal. Scott, a 1988 graduate of West Point and a 1995 graduate of UNC School of Law, was a combat engineer platoon leader during the first Gulf War, where he received the Bronze Star.

PHOTO BY THOMAS SAYERS ELLIS

NOT ED

The Carrboro Arts Committee

unanimously selected Fred Joiner as Carrboro’s new Poet Laureate. Fred is a poet and arts curator based in Chapel Hill, and his poems have appeared in Callaloo, Gargoyle, Fledgling Rag and other publications.

In February, Orange County Human Relations honored Lorie Clark with the

2018 Pauli Murray award. Lorie has spent most of her career as a high school specialist with the Blue Ribbon Mentor Advocate Program of Chapel HillCarrboro City Schools, where she provides students opportunities, resources and enrichment to be successful in high school and beyond.

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Joe Van Gogh won the 2018 Pauli Murray

Award in the business category for its employee diversity and fairness.

“Free Solo,” a documentary about Alex Honnold’s perilous free solo climb of El Capitan in Yosemite National Park, won an Academy Award in February and prominently features Sanni McCandless, a 2010 grad of East Chapel Hill High School and Alex’s girlfriend. During the Academy Awards, co-director Elizabeth Chai Vasarhelyi thanked Sanni directly. “You climbed your own mountain that day,” she said, “so thank you, Sanni. This film would be so boring without you.”

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BUSINESS

NETWORKING CHAMBER ANNUAL MEETING

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P H O T O G R A P H Y BY H A N N A H L E E The Greater Chapel Hill-Carrboro Chamber of Commerce convened more than 400 community leaders for its 76th Annual Meeting at The Carolina Club in February. During the meeting, Chamber leaders discussed their 2018 performance and 2019 priorities, recognized four local leaders with awards, unveiled the new brand and logo and introduced “Big Bold Ideas,” “a community-wide civic improvement initiative ... with the aim of making the region a better place to live, work, and launch and grow a business.” CHM

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1 Chela Tu of WCHL, Husen Tu and Rose Wang of Reex Technology Co. Ltd. and John Bui of Charles Schwab. 2 Connolly Walker of Pam Herndon State Farm, Johnaustin Chapman of Edward Jones and Beau Jimmerson of UNC. 3 Amanda MacLaren of Shannon Media, Inc., Matt Gladdek of the Chapel Hill Downtown Partnership and Daniel Jewell of Coulter Jewell Thames, PA. 4 Rebecca Dickenson of the Greater Chapel Hill-Carrboro Chamber of Commerce and Amy Rosso of FIT4MOM Chapel Hill. 5 Bryant Gilchrist and Ami Patel of Carolina for the Kids Foundation.

Business

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LAUNCH CHAPEL HILL’S 2019 CLASS

2

P H O T O G R A P H Y BY M I C H A E L M C E L R OY

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1 Claudia Smith of Viva Biliteracy!, Frank Gilligan and Jaye Stackhouse of Trafficlight, Matt Blazek and Carla Blazek, a business officer at Innovate Carolina. 2 Ehsan Salarikhaniki of blockciti and Terry Cockerham, a member of last year’s Launch program.

3 Eliza Harrison, Bella Letourneau and Lucy Best of Phyta. 4 Tamala Grissett of UNC’s Innovate Carolina, Susan Walker and Maya Addai, a Launch intern. 5 Dwight Bassett, economic development officer of the Town of Chapel Hill, Matt Gladdek, executive director of Chapel Hill Downtown Partnership, Penny Rich, chair of the Board of Orange County Commissioners and Nancy Oates, Chapel Hill Town Council member. 6 Tyler Trocinski of SP0T, Rashaad Galloway and Dezbee McDaniel of Everywhere Ad, and David Francis of Ozanam Strategic Insights.

Launch Chapel Hill, the business accelerator that offers a mentorship program for budding entrepreneurs, held an open house event in February to introduce the program’s 2019 class. The program, Launch says, is “designed to help entrepreneurs build their early-stage businesses into selfsustaining enterprises in just 16 weeks.” The 10 new members gave their best elevator pitches to the crowd after a catered dinner buffet.

The 10 companies are: Cadre VR, a media company “specializing in 3D 180-degree and 360-degree” narrative films; City News Beat, “a nationwide, local news network,” that produces content based on trending topic data; Everywhere Ad, an advertising platform in rideshare vehicles that caters to local small businesses; IndyCare, which “transforms independent pharmacies into collaborative health care hubs;” Ozanam Strategic Insights, which applies “soft and hard sciences” to data sets for customers in emerging markets; Phyta, which develops new strategies for cultivating seaweed to be used as environmentally-friendly alternatives to plastic; SP0T, a mobile app that builds a personalized map of “interesting places” in a community; Trafficlight, “an activity-based social connection app” for “like-minded people;” blockciti, a royalty-based social platform that enables “users to distribute their generated wealth;” and Visual Data Tools, Inc., which creates tools that “take a unique visual approach to data analysis and programming.” CHM

April 2019 • chapelhillmagazine.com • 33

BUSINESS

1

HILLSBOROUGH/ORANGE COUNTY CHAMBER ANNUAL MEETING P H O T O G R A P H Y BY C E S A R C A R R AS C O , O N T H E E D G E The Hillsborough/Orange County Chamber of Commerce Annual Meeting was held at Croasdaile Country Club in Durham in February.

Guests enjoyed music from Tea Cup Gin and heard from keynote speaker Vivian Howard, an award-winning chef and cookbook author. The Chamber also introduced their 2019 Board of Directors, including Board President Chad Collins, and honored members with awards. CHM

2

1 Kim Tesoro, CEO Hillsborough/Orange County Chamber of Commerce, Vivian Howard and Chad Collins.

2 Harry Kavros, Pat Dillon and Desiree Goldman.

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34 • chapelhillmagazine.com • April 2019

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Business

BIZBRIEFS TALENT POOL

In February, sisters Kathryn Musselwhite and Anna Owen became the new owners of Monkee’s, a women’s boutique in Meadowmont Village. Anna had previously managed the store before she opened a location in Fayetteville in 2015.

Also in February, Chapel Hill Town Manager Maurice Jones appointed Amy Oland as the director of the business management department. Amy has worked in the department since 2004, and in September, began serving as interim director after Ken Pennoyer retired.

Peggy Jennings, a real estate agent with more than 15 years of experience, joined Boro Realty NC as its newest agent in January.

NEW ON THE SCENE

Hair stylist Lindsay Horne and esthetician and nail technician Jessica Turner opened The Parlour on King Salon & Spa on Jan. 22 in downtown Hillsborough.

GROWTH AND DEVELOPMENT At the beginning of the year, the Compass Center for Women and Families expanded their services to include transitional housing assistance and therapeutic services to victims of domestic violence in Orange County and their children.

The ArtsCenter has made a commitment to sell its building on East Main Street to Main Street Partners for $700,000.

In the meantime, the art venue is working on finding a new location by some time this spring.

In February, the Town of Chapel Hill designated the areas north of Franklin Street, east of MLK Boulevard and south of Estes Drive as an “Opportunity Zone.” This zone, the only one in Orange County, provides tax benefits to investors in order to spur economic development.

CLOSED FOR GOOD

Dina Porter will close in the next few months and will hold a retirement sale to clear out inventory.

At the end of February, Lynn and R.B. Hull of Tri-Printers, Inc. retired, closing their business after 39 years. They look forward to spending time with their grandchildren.

FORECASTING

Chapel Hill-Carrboro Chamber of Commerce hosts an afternoon of bocce, mint juleps and barbecue at the 2019 Community Bocce Derby. It will be held The Farm UNC Faculty-Staff Recreation Association on April 9, 2 to 7 p.m.

Chapel Hill Economic Development hosts its monthly Pints & Pitches event on April 10, 5:30 to 7 p.m., at Top of the Hill’s Back Bar. Network, participate in quick pitch sessions or share what you’re up to with your business or work.

Navigate the legislative lay of the land and connect with local policy makers for “Eggs with Elected Officials” at K&W Cafeteria on April 12, 8 to 10 a.m.

Hillsborough/Orange County Chamber of Commerce hosts the Central Carolina Women in Business monthly social at The Nutrition Hub in Hillsborough on April 16, from 5:30 to 7 p.m.

WHAT AN HONOR

In February, the Hillsborough/ Orange County Chamber of Commerce named the following people and businesses its 2018 Chamber Award winners: • Helping Hand Award – Ronda Tucker of Burwell School Historic Site • Commitment to Service Award – Libbie Hough of Orange County Public Library • Making the Difference Award – Gayane Chambless of Orange Partnership for Alcohol and Drug Free Youth • Nonprofit of the Year – Hillsborough Running Club • Trustee Member of the Year – 97.9 The Hill WCHL/ Chapelboro.com

• Foundation Member of the Year – Durham Technical Community College - Orange County Campus • Business of the Year – Capital Ford of Hillsborough • Small Business Person of the Year – Tiffany Graham Barber of Hillsborough Pharmacy and Nutrition • Restaurant/Bar of the Year – The Village Diner • Merchant of the Year – Matthew’s Chocolates • Agribusiness of the Year – Bailey Bee Supply • Ambassador of the Year – Kelli Suggs Potter of Solgarden CHM

April 2019 • chapelhillmagazine.com • 35

BUSINESS

LESSONS IN LONGEVITY

Four area small-business stalwarts share what they’ve learned over the years

F

BY MICHAEL MCELROY | PHOTOGRAPH BY BETH MANN

ITCH LUMBER helped build Chapel Hill, La Résidence helped feed it. Julian’s helped invent its style, while over the years, Seagroves Agency, Inc. helped insure it against fire and flood. They are among the area’s long-standing businesses, and all have helped bolster the community even as they draw from it. In a town whose entrepreneurialism thrives on innovation, these are businesses of legacy. In recent interviews, edited and condensed here for clarity, company leaders expressed the importance of adaptability, and offered in their own words some secrets of sustained relevance.

FITCH LUMBER AND HARDWARE Year Opened: 1907 (Opened Carrboro location in 1923)

Number of employees: 37 Location: On Greensboro Street, across from Weaver Street Market Details: The company sees about 5 to 10% organic growth a year, David Fitch, the president of the company, says.

Fitch Lumber started as a coal and lumber delivery company in Mebane. But its founder, A.B. Fitch, soon expanded and opened a location in Carrboro’s college-rich market, his eyes on something bigger. David, is A.B.’s great-grandson.

“My great-grandfather had incredible foresight. We were making lots of deliveries around the university and he thought there’d be lots more people flocking to the area.

The business was so much better here.

36 • chapelhillmagazine.com • April 2019

Clockwise from top left, David Fitch, Carol Fitch, Miles Fitch, John Fitch and Mac Fitch of Fitch Lumber.

We started out being a planer mill and a coal depot and we sold truck loads and truck loads of coal. It morphed into whatever the market is. We were kind of a one-stop shop because there was no Lowe’s or Home Depot until the ‘70s.

We realized there was no way we would ever win a price war against a company like that, just because of the buying power they had, so we decided that we would just carry the best products we could, offer the best service we could in the

best place we could at the best value.

Adaptability and being able to change, as with any business, are very important.

If you can’t adapt, it’s going to bite you.

We started changing to premium products that builders and architects couldn’t pick up at the bigger stores. We have a name for having great service and great value, a family-owned place that offers something above and beyond.

Reputation is everything.

Business

W H E R E L I VA B I L I T Y

If you push the short sale or do something unethical, it will bite you. It’s not good business and a lot of companies suffer from that. For us, it has always been about service, value, customer relationships, architect-builder relationships.

We don’t have to do near as much in your face marketing and advertising as a lot of newer companies, simply because we’ve been here for so long and because of word of mouth.

We have to be the best at what we do and keep people coming back and telling their friends about it.”

LA RÉSIDENCE Year Opened: 1976 Number of employees: Six full-time, and approximately 30 part-time workers, many of whom are UNC students.

Location: On West Rosemary and Pritchard streets Details: The restaurant and event space hosts 3-10 events a week.

Moreton and Bill Neal opened La Residence, but Frances Gualtieri, who worked with them, took over in 1986.

“I worked with Moreton for maybe three or four years before taking over, and it’s been 33 years. We started out as both the restaurant and doing special events because we’ve always paid attention to detail and service, whether it be a bridal event or whatever it is. It is important to the customer to have people pay attention to you instead of kind of something that’s just being passed down the line.

CHAPEL HILL

Then we moved to our current location on West M E E T S O P P O RT U N I T Y Rosemary, and it was a bigger space, and it made it much easier for us to do bigger and nicer events. We were renting before, and the building needed repairs, so when the new space became available we decided to buy it and be our own landlord. Owning the EUROPA CENTER building made a big difference.

100 Europa Drive We could move forward SF Available: up to 47,000 SF with the changes that we Contact: Gary Hill – Avison Young anticipated or recognized the (919) 913-1116 market wanted, and if we could fund it, we could just go ahead gary.hill@avisonyoung.com and do it instead of seeking permission from a landlord.

Being an owner also made us more of a stakeholder in the town, which gave us an ability to take part in the downtown partnership and other groups where everyone is working to make Chapel Hill a successful SECU BUILDING place.

5901 Chapel Hill Blvd.

We’ve changed. Being SF Available: up to 210,000 SF on 4 floors downtown where there is a Contact: John MacDonell, JLL lot of foot traffic, we have to (919) 424-8166 be aware of what the public is john.macdonell@am.jll.com interested in if we want to be relevant. And we’re a family institution, we have weddings of people whose parents got married at the restaurant.

And we’ve made jobs for the community. It’s something we’ve always prided ourselves on, that we hire local people EXCHANGE AT MEADOWMONT who carried out our values.

1414 Raleigh Rd It is the reason we’ve been in 5901 Durham-Chapel Hill Blvd.

Space coming available within iconic building SF Available: up to 20,000 SF business for as long as we have – Approximately 210,000 RSF available over four floors Chapel Hill, NC 27514 — we really depend on people Contact: Tripp Bradshaw, Capital Associates – Completely renovated, state of the art lobby and amenities recommending us to someone (919) 749-0004 John MacDonell Brand new, high efficiency building systems: HVAC, Electrical, Fire, etc. else or coming back to see– us tbradshaw@casso.com

For Lease

+1 919 424 8166

again. I don’t invest as much in constructed outdoor patio with tree canopy, landscape – Newly john.macdonell@am.jll.com islands, tables, and amenities advertising as some companies Ashley Lewis our size do because we do– Above market parking ratio: 5.2/1,000 RSF +1 919 424 8462 YOUR PATH TO BUSINESS ashley.lewis@am.jll.com have some word-of-mouth– kind Visibility from 15/501; 43,000 vehicles per day SUCCESS STARTS HERE of help.

– Located within walking distance of new Wegmans So our idea is to make it worth your while to come to our place, and we want to make Visit open2.biz for the it as good as we can because resources you need to grow we want you to come see us your business in Chapel Hill again. Or tell someone else.”

April 2019 • chapelhillmagazine.com • 37

BUSINESS

JULIAN’S Year Opened: 1942 Employees: 10-12 Location: East Franklin Street Details: Maurice and Mary Julian grew the business into an area institution before their daughter, Missy Julian Fox, and her husband, Michael Fox, took over. They ran it until 2007 when Alexander Julian, the world-reknowned clothing maker, took his turn. Alexander moved the store into a familyowned location across the street and introduced a line of women’s wear with his wife Meagan.

“The first summer I managed the store I was 16, and I’ve always maintained that Julian’s was the most important part of my education.

The reason for my success was what I learned from my father and mother. The New York Times called Dad and Mom “the godparents of preppy,” because Dad was born and raised in Massachusetts and came down here in the early '30s. It was like the trappings of prep school style meet the southeastern exuberance and acceptance of color. Dad stood for creativity, originality, quality. We don’t sell body coverings, we don’t sell fashion from the standpoint of what’s in and out. For our family, it is a shared labor of love, of standing for something, of taking risks and making sure that what we do is real.

It’s all about the experience.

My brand is sold in specialty shops around the world and I visit those shops, whether it’s in Japan or in Atlanta or Raleigh, wherever they are. And all of these places are entrepreneurs who follow through to 110%

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and are making sure that the consumer is not just pleased, but thrilled.

As far as what makes it keep working, everybody throws in ideas. I work with two of the third generation, my son (Huston Julian) and my nephew (Bart Fox). You have to be open to listening and keep moving forward. You have to keep reevaluating and find new ways to do the same thing.

I realized in the mid-60s when I was buying for the store that there was a big change coming.

The things I was buying and being successful with for the store, a big portion of it was for a much younger customer and of a different mindset than Dad’s updated traditional. My vision was that we could benefit the business by dividing and conquering. I kept trying to talk him into opening a branch store across the street in a building that he owned and putting the new contemporary merchandise together in a more contemporary setting. But that was not what he wanted.

So he went on a vacation and I spent today’s equivalent of about a half million bucks on merchandise and when he came back from vacation he found that there was a new store in town. Yeah, I was disinherited for three days that time. But that location of my breakaway store is the same location we are in now.

We’re still here.

In the ’60s there were seven major men’s stores on our one block on Franklin Street. There is one today.”

SEAGROVES AGENCY, INC. Year Opened: 1972 Employees: Four area locations and nine employees, including the owner, Pete Seagroves, below.

Location: East Franklin Street “Where we have been successful is making sure we

are active in the area and keeping a pulse on other local businesses.

Really, if we can put a finger on what they’re doing and what is successful for them, then we’ll be successful.

Most importantly, we try to be the first point of contact for our customer. So we want to make sure they’re invested with Seagroves, and that they’re doing business with us. We make sure we’re guiding them through the process from the purchase of a new home to if they have a claim. We want to be the first person they call.

Here we have seven employees and we treat them like family members, My sister [Amy Benton] and I are co-owners, but we treat everyone else like family and we’ve been toward the center of town the whole time. For signage and traffic it is better to be in the center of town, but we still live off of Dad’s name a lot. Most of it is name recognition, just being in the community and getting involved.

But beyond the community, the challenges now are customers buying insurance online. We have to make sure we’re still necessary in the transaction for our client and future clients. We’ve had to have a bigger presence on the internet and make sure there is an asset with the local agent.

Being willing to adapt is 99 percent of it. Adapting to what Nationwide’s appetite is and then adapting to how the customer will consume it. It’s inside and outside.

This kind of adaptation is something you have to do on an ongoing basis. Because the newest problems in the future will be self-driving vehicles. So we’ll have to prepare for that time too.” CHM

April 2019 • chapelhillmagazine.com • 39

RAISE THE ROOF The Hapgoods renovated a midcentury modern home and installed a decidedly contemporary roof garden

By J e ss ic a Str in g er | Ph o to g rap hy by Bet h Mann

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A

Hill Weekly in August 1967 that, “People enjoy moving through Chapel Hill and part of the reason is variety – open green spaces, charming homes, winding streets and the campus which is the core of the town, linked, of course, to the business district.” Alice and her husband, George Welsh, knew all about April 2019

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PHOTO BY TYLER PICKARD

lice Welsh told the Chapel

H OME & GARDEN

The Hapgood home is filled with contemporary art, which adds a splash of color to their neutral decor.

charming homes. In 1970, they built a midcentury modern house on Friday Lane tucked off one of the winding streets – East Franklin Street – designed by Jon Condoret.

As the first woman to serve on the Chapel Hill Town Council, Alice strove to create or expand shared green spaces from parks to bicycle paths. “The mixture is satisfying,” she told the Weekly. “The serenity, the trees, shrubbery and grass produce the virtues of Chapel Hill.” At home, she could look out her giant windows and feel surrounded by nature. The lot’s slope at the back of the house gives way to dramatic treehouse-like views.

Matt and Bobbi Hapgood moved into that house 16 years ago.

“When we purchased the house, what we fell in love with was the outside-inside imagery that the windows gave us,” Bobbi says. “We can look out and see every season.”

It wasn’t a tough call to move to town in 2003. After years in Charlotte, they wanted to be back in a college town like Austin or Ann Arbor, where Bobbi had previously lived, to enjoy both the nature and energy of the town. They wanted to be close enough so that “the university played a good role in the vibrancy of the town,” Bobbi says, but “we also wanted some place bikable or walkable, and it ended up being Chapel Hill.”

The move was a return for Matt, who was born at N.C. Memorial Hospital and lived in Colony Woods and Lake Forest growing up.

“As a kid, you went downtown to the arcade to play video games and get ice cream,” Matt recalls. Now as an adult, he and his wife 42

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H OME & GARDEN

The floor-to-ceiling windows offer sweeping views of the Hapgoods’ tree-filled lot.

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found themselves in a new neighborhood in a memorable house. “When we first bought the house, there were so many people that had been in Chapel Hill for so long coming up and saying, ‘Oh, you bought George and Alice Welsh’s house. I remember the parties at that house,’” Bobbi says.

But it needed some updates, including replacing the brick floors and expanding the galley kitchen. They turned to general contractor Art Kaplan of Frank Cole Building Co. in Carrboro for help. “We essentially kept the structure of the house but gutted it,” Bobbi says. “We put in a kitchen that was much more sizable.” There were some height issues, too. “Walking through the house at six feet tall, you felt like you were going to hit your head on a few things,” Matt says. “There was some structural work to raise some of the beams.”

In a second round of renovations years later, they hired Ellen Cassilly Architect to rework their bedroom, bathroom and closet

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H OME & GARDEN

The skylight on the garden roof lets plenty of sunlight into Matt’s garage workspace.

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HOME & G A R DE N

MELVILLE BUILDERS, INC

space. “We moved out, and she really helped us with designing it and having to deal with different roof lines and how [to] make it so it doesn’t feel so absolutely incoherent,” Bobbi says.

This past year, the couple set their sights on the two-car garage, something Matt says he had been thinking about since they moved in 15 years earlier. Expanding the garage meant digging into the hill next to the house; the landscape gave Matt a unique idea for the garage’s roof. “I knew as soon as we were going to be [digging] into that bank that I wanted [the roof] to blend in and just kind of disappear,” Matt says. “With the natural surroundings up there, the easiest way to do that was to make a green roof and just slope the ground right up to the roof.”

As they removed the garage’s original built-up tar and gravel roof installed by Pickard Roofing Company, they knew who to reach out to for the new one. “It was nearly 50 years old,” Matt says. “So you can understand why we called them back when we wanted new work done.”

Known for being extremely durable and long-lasting, that type of roof was very common at the time it was installed, says Tyler Pickard. “Today these roofs are rarely seen being installed because of the labor and cost,” he says.

Tyler says the project began with waterproofing the rear wall to ensure that no water could get under the roof and then a built-up roof using coal tar pitch was installed. “Coal tar pitch is a type of asphalt that’s used in these type of situations because of its ability to not deteriorate in standing water,” Tyler says. “Most roof systems are meant to shed water but because of the garden, this roof actually needs to hold standing water.”

One challenge of the project, Tyler says, was to make the roof as watertight as possible. “If a leak were to arise, it would be nearly impossible to find and very expensive since you would have to pull all the dirt and vegetation off,” he says. Tyler says they installed a 4’x4’ pyramid skylight on the roof to allow natural light into the garage.

With their third and final round of renovations complete, the Hapgoods can get back to entertaining around their pool and relaxing in their den. “We love it,” Bobbi says. “I honestly have to say, I can’t imagine living anywhere else.” CHM

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April 2019

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INTENTIONALLIVING

Carrboro’s Pacifica neighborhood is based on the principles of shared space, sustainable living and valued community

By Davi d Kl ei n | Photography by B et h Mann

Philip Semanchuk, Rachel Wertheimer, Scott Morningstar and Lee Morningstar, 13 — with help from Ray Hines, 3 — prepare for their monthly community work day, which can involve mulching, moving gravel and other tasks.

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wenty years ago, when Jean Byassee first heard about the Arcadia cohousing development in Chapel Hill, she thought, “That’s the way I want to live.”

At the time, she and her husband, Jim, were not ready to make the move – they didn’t want to uproot their teenage sons. But they liked the values of cohousing communities, especially the emphasis on knowing your neighbors. In 2001, architect Giles Blunden began work on a new cohousing community in Carrboro called Pacifica, and five years later the first homeowners moved in. Jean and Jim were all in.

“We wanted to live where there would be a variety of ages,” she says, “in a sort of old-fashioned neighborhood where children were playing and older people living and teenagers coming and going.”

Scott Morningstar and his wife, Ronni Zuckerman, have been at Pacifica since the beginning. They chose Pacifica because they wanted to raise their children in a place that valued community.

Pacifica’s central space is pedestrian-only, so kids

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H OME & GARDEN

can head out the front door and run around, just like in the fabled past, with neighbors looking out for neighbors’ kids. “When my grandmother would talk about the old neighborhood, it’s a lot like that,” says Scott.

“We are, by most American standards, kind of on top of each other – but in a good way.”

Heather Hunt, a lawyer who’s lived at Pacifica since late 2014, was attracted to the idea of an intentional community, but had some trepidation as to how it would play out. “It was a little bit of an experiment, a leap of faith,” she says of her decision to move from a small single-family home in downtown Carrboro into a Pacifica townhome with her partner. She has no regrets. Coming from an older home, she found immediate payoffs, like more closet space, insulation and the like.

“But what really stands out about Pacifica are the relationships that it encourages,” she says. “People are there in a purely sociable way, as well as in an emergency. If you really need some help, people will step up. I was fostering a kitten, and it escaped and went down a drain.

The neighbors came out with this board thing and helped me coax the kitten out.”

T

Heather Hunt and Effie Hondos had some trepidation when they moved to Pacifica from downtown Carrboro, but they have no regrets. “What really stands out” about the community, Heather says, “are the relationships that it encourages.”

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o be clear, cohousing does not mean cohabiting. “We have a lot of things in common, and we make a lot of decisions in common, but at the end of the day, everybody owns their own house,” says Scott, who works as a systems administrator for the Caktus Group in Durham. At Pacifica, homes range from 600- to 1,400-square-foot semidetached townhomes and larger standalone dwellings. Residents also share access to common spaces like the solar-heated Common House (the frequent site of group dinners and movie nights), the three-bedroom guest quarters, the woods and trails, and even $10-per-month wireless service.

An underlying assumption of cohousing is that creating and sustaining a true sense of community requires intentionality. Sure, warm, vibrant neighborhoods with that special feeling can develop organically under the right circumstances. It’s just that those who choose cohousing aren’t willing to leave it to chance.

“A lot of people would say they value community,” says Heather. “People generally do, but it’s really hard to make happen in your

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H OME & GARDEN

Alfonso Blanco, Ilan Blanco and Kathy Peillot enjoy the playground. Behind them is one of the neighborhood’s two cisterns that collect rainwater for use in the garden.

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sort of traditional neighborhoods. I think it’s something that people generally crave, and this is a way to force that to happen.”

That word “force” – or even the implication of having to do something beyond follow the rules and pay your bills – would probably be a deal-breaker for many American homebuyers. So would “community labor,” which refers to the agreement by Pacifica residents to put in four hours a month to offset Pacifica’s operational costs. This might be as simple as planting or basic repair work, or something more extensive like maintaining the development’s wireless service, which Scott does as his monthly time. (It takes far more than four hours.) Some do opt out of performing their hours and incur a modest fee, but the monthly community service does not feel burdensome to most of Pacifica.

Cohousing originated in Denmark with the aim of fostering neighborly interdependence and sustainable living. Pacifica’s homes are built in accordance with strict green standards, and the community employs a wealth of green techniques, from solar heating to tried-and-true measures like rain cisterns. The other crucial thing that differentiates cohousing from condo life is its reliance on consensus-based decision-making. This is no one’s favorite thing about cohousing.

As a social worker, Jean was enamored of the idea, at least on paper, but she admits it turned out to be harder than expected. “It’s a lengthy, tedious process, even at its best,” she says. “But you end up with the best decisions when everybody has a chance to think about what’s important to them in the context of the whole community.”

“It’s like that quote about democracy,” Heather says. “It’s the worst except for all the others.” 

HO M E & GARD EN

The Persing family – Sarah, Micah, 4, Liyam, 7, and Oren – at the community pond, testing a boat they built together. The pond helps with water retention and prevents erosion into Bolin Creek.

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H OME & GARDEN

Oren Persing and his wife, Sarah, who just opened Carrboro Baking Company, moved to Pacifica from the San Francisco Bay Area in 2016.

They knew nothing about cohousing but wanted a close connection to nature as well as a quality of life resembling what they had in Oakland, a city of close-together houses and close neighborhood connections. “We kind of stumbled upon this, but found out we loved the idea the more we looked into it,” says Oren, who works in knowledge management and collaboration for Hillel. “Pacifica has incredible biodiversity, which is

very purposeful in the design of the community.”

Kathy Peillot, a native of France, was also attracted by Pacifica’s ecofriendliness. She was living in Durham and missing friends and family when she found a Pacifica listing on Craiglist. With assistance from Community Home Trust, she secured one of Pacifica’s smallest dwellings. A few years later, her boyfriend (now husband) Alfonso Blanco moved in, and it was a little more of a challenge. Now that they have a 14-month-old son, Ilan Blanco, Kathy admits she sometimes wishes for an extra room. But

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HOM E & G A R D EN

that inconvenience is far outweighed by the community’s intangibles, says Kathy, who recently opened a massage therapy practice in Carrboro. “When I got pregnant, some of my neighbors’ reactions were like, ‘Yeah! We’re gonna be grandparents!’ For me, it’s like a family away from my family.” CHM

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THE GRASS MENAGERIE Ronald McDonald House of Chapel Hill’s whimsical garden delights and comforts

W

by J e ss ic a St r i n g er

alking through the colorful halls and common areas of Ronald McDonald House of Chapel Hill (RMHCH) is enough to put a smile on your face. That’s often what the families of seriously ill or injured children staying at the home-awayfrom-home need. Last May, RMHCH gained a garden befitting of its cheery interiors in time for its 30th anniversary.

The one-acre courtyard garden was designed by renowned landscape architect Chip Callaway. “The gardens of the Ronald McDonald House are designed to surprise and delight,” says Chip, whose work can be found as far away as Nantucket and England.

RMHCH executive director Liz Snyder says the garden has gotten plenty of use by children playing and climbing on the unique animals, and also by families looking for tranquility. “Shortly after the gardens opened, I met the grandfather of one of our families, sitting in the gazebo.

He had just lost his grandson. He told me that the garden called to him and that the sunshine and the beauty of the gardens brought him out of the dark,” Liz says. “I feel incredibly blessed to be part of this organization that helps families in their greatest time of need, from a warm bed to rest to a beautiful garden that offers serenity in the face of tragedy.” CHM

The highlights of the garden include a ‘Grass Menagerie’ presided over by a 12-foot-tall giraffe, while bears hold court in the playground. The Ronald McDonald House of Chapel Hill is the first garden in the United States to feature the innovative creatures.

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PHOTO BY TRACY TIMMESTER; INSET PHOTO BY RAINER NG PHOTOGRAPHY

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TIDYING UP As one of more than 200 certified KonMari Consultants in the country, Holly Bourne has helped Orange County clients part with items that no longer spark joy. We asked her about the Netflix show, how to keep clutter at bay and meeting Marie Kondo.

H

ow did you learn about Marie Kondo?

I came across the book “The Life-Changing Magic of Tidying Up” by chance when I was browsing at the bookstore. I read it in one sitting, and I knew right away it was going to change my life. I had been trying in earnest to simplify and organize my life. I made some progress but kept repeating the work and returning to feeling overwhelmed and distracted by my stuff. Marie’s ideas were a big departure from what I had tried, but I knew it was something special. I trusted the process and spent six months completing it. The positive results had a ripple effect on every part of my life. Not only did I have a tidy home, I also had a major shift in my

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mindset and daily habits. I found out Marie was training consultants in her method, and I jumped at the opportunity to train with the KonMari team in San Francisco. To become a certified KonMari Consultant, I was required to attend the three-day seminar, show that I’ve completed KonMari in my own home with photos, submit reports for 50 client hours and pass a final written test.

Have you seen an uptick in business since the show premiered?

Yes! There is definitely a new level excitement for the KonMari Method since the Netflix show premiered. The show

COURTESY JENNIFER LAGRANGE PHOTOGRAPHY

demonstrates real, tangible outcomes and features families we can all relate to. I was inundated with calls in early January, and many clients told me they shared the same challenges as the families on the show.

What’s the biggest hurdle clients face when going through the process?

The biggest hurdle for my clients is learning how to trust their intuition. They feel overwhelmed with their stuff and have forgotten what matters most to them. Now they are taking a good hard look at everything they own and answering the question: What am I going to make space for in my life? This demands an honest answer, and that can feel scary at times.

I take an empathetic approach and remind my clients to be kind to themselves. There are myriad reasons we are attached to our things: guilt, obligation or just because. I teach my clients to trust their intuition and surround themselves with what they love, regardless of what anyone else thinks. Are you really in love with that collection of tea cups? Get them out of the box and use them. As for those items that no longer serve your purpose? Pass them on while feeling gratitude for what they did for you.

For those readers living under a rock, how would you briefly describe the process?

The KonMari Method is a method for tidying your home based on April 2019

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COURTESY JENNIFER LAGRANGE PHOTOGRAPHY

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the values of respect, gratitude and joy. You address five major categories of belongings – clothing, books, paper, miscellaneous and sentimental items. First, you intuitively choose what to own, and then you find a home for each item. There are six steps: Commit yourself to tidying up Imagine your ideal lifestyle Discard first, store second Tidy by category, not location Follow the right order Ask yourself if it sparks joy How long does the process usually take for clients?

Each situation is unique and is based on the size of the home, the pace of work and the ability to do homework in between sessions.

Ideally it should be completed within six months. This is a special, once-in-a-lifetime process that creates lasting change in your mindset and habits. My clients that have the most success block out designated days and times over the course of a project, and stick to it.

Any tips on maintaining the process, either during or when it’s finished?

First, I would advise my clients to continually remind themselves of their vision. You must know in detail why you are tidying and what you are seeking. Peace of mind? More energy and time, more creativity? This vision will be the fuel to keep you motivated.

Not one of my clients that fully completed KonMari has had to repeat the process.

That said, daily maintenance is required and shouldn’t take more than 15 minutes daily.

The trick? Simply return things to their designated home after each use. Will things get temporarily messy again? Of course.

Will you occasionally need to cull from your belongings during transitions in life?

Definitely. But the mindset and skills you’ve learned through KonMari will have you handling it with ease. Asking yourself what sparks joy will take the rest of your life, and you will now be very skilled at answering the question.

How to Live in a Post-Kondo World Professional organizer Perri Kersh shares tips for reusing and recycling all the things that you’re ready to get rid of

I

f you, like millions of other Netflix viewers, binge-watched “Tidying Up with Marie Kondo” and have now tidied up your home, you may be sitting on piles of unwanted, non-joy-sparking stuff and wondering, “What now?” And after all of that work, how can you avoid getting back where you started? As you might imagine, I have some thoughts about this.

First, what I’ve realized after being a professional organizer for 14 years is that we all (myself included!) have way too much stuff. Stuff is so cheap and easy to come by and so deliverable to our doors that we buy it without even thinking about it. And this is a problem. We all must begin to be more mindful before we purchase. Perhaps the question to ask before we type in our credit card number is: Will this really spark joy? Do I have room for this in my house? Will I just be taking this to the thrift shop in three months?

Second, we create far too much trash in our world. It’s estimated that humans will send over 2 billion tons of trash to the landfill this year. Consider ways to throw away less stuff. How can you limit your packaging, your plastic use and your paper use this year? We have to get better at reusing and repairing things and not just thinking we can replace everything because it’s cheap and easy. Learn to sew and mend, find a good cobbler, consider your iPhone 6S good enough and stop feeling the need to replace things so quickly.

Donate, but do so responsibly. Much has been written about the huge uptick in donations at thrift stores around the nation, thanks to the KonMari Method.

Good on you for not tossing stuff in the trash! But, before you donate, be sure that what you are taking to your favorite thrift shop is in good condition and is something you would actually buy second hand. My go-to donation spots in our area include Club Nova, TROSA, Dress for Success, Book Harvest, Habitat for Humanity ReStore, Triangle Ecycling and The Scrap Exchange.

Finally, the only way we save ourselves the time and energy of KonMaring our homes each year is to minimize what we bring in in the first place. Don’t get me wrong … I’m happy to come in and help you downsize, declutter and live with less. But in the end, we’re all in this together. And for us to truly manage our footprint, we have to get used to simplifying, saying no to impulse and cheap purchases and accept that we all truly have enough.

Keep neat and hopefully this will be your tidiest year yet. – Perri Kersh 

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H OME & GARDEN

Other resources for reusing and recycling SHOE REPAIR The Shoe Repair, 1322 Fordham Blvd., Chapel Hill JEWELRY OR WATCH REPAIR Firefly, Carr Mill Mall, Carrboro

TAILOR Anna’s Tailor and Alterations, Carr Mill Mall, Carrboro

Melissa Designer Jewelry, 116 S. Churton St., Hillsborough

Cynthia’s Tailor Shop, University Place, Chapel Hill

Wentworth & Sloan Jewelers, University Place, Chapel Hill

Mie-Lien’s Alterations, 205 W. Main St., Carrboro

William Travis Jewelry, University Place, Chapel Hill

WHERE TO DONATE …

Join us for Hill Learning Center’s

5th Annual One Miler and Kids’ Dash Proceeds benefit Student Financial Aid for Hill School

BATTERIES AND ELECTRONIC EQUIPMENT All household batteries are accepted at the Orange County Household Hazardous Waste facilities and at Weaver Street Market, Whole Foods, True Value Hardware and Southeastern Camera.

Electronics in good working condition can be dropped off for reuse at the four centers where there are Salvage Sheds.

BOOKS Reusable books in good condition can be brought to any of the Salvage Sheds located at one of the Orange County Waste and Recycling Centers or to nonprofits such as Club Nova, PTA Thrift Shop or Book Harvest.

COAT HANGERS Reuse stores and tailor shops will often accept hangers of all types so long as they are in usable condition. Bent or broken wire hangers can be recycled with scrap metal at Solid Waste Convenience Centers. Most drycleaners accept wire hangers in good condition for recycling or reuse.

EVENT HIGHLIGHTS: • One Mile Run & Walk • Kids’ Dash (10 and under) • Activities for All Ages • Food Trucks

April 28, 2019 • 1-4 PM 3601 Ridge Road, Durham, NC

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magazine

3200 Pickett Road, Durham, NC 27705 919.489.7464 | hillcenter.org

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April 2019

Worn-out clothing or other textiles not suitable to go directly on the sales floor is sold by the pound by the PTA Thrift Shop.

FORMAL WEAR Cinderella’s Closet of the Triangle, 800 Market St., Chapel Hill PACKING MATERIAL UPS Stores will take styrofoam peanuts, bubblewrap and air pillows.

SPORTS EQUIPMENT Sport Endeavors’ “Passback” program collects used but still playable gear and sends it to players who are unable to afford equipment. 431 U.S. Highway 70A, Hillsborough

Thank You to our Sponsors:

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CLOTHING Goodwill Industries, Orange Congregations in Mission or PTA Thrift Shop.

WOOD CORKS All three Weaver Street Market locations will take natural wood corks.

Source: A-Z Recyclery; orangecountync. gov/150/A-Z-Recyclery CHM

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Immie Moon, 11, circles the ring at Rolling Hills Stables on Jordan.

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sitting in tallthe saddle Rolling Hills Stables fosters a sense of community and empowers students to find their voices

By Morgan Cart i er Weston | Photography by B et h Ma n n

“W

hen they begin riding, many of my students are fond of the phrase ‘I can’t,’” Piper Jones says. Her message to them: “Yes, you can – let me show you how.”

Piper grew up in a small town in upstate New York, where her mom taught her and her three sisters

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I N T HE SAD D LE

RIGHT Susie Greene, here on Cooper, returned to riding at Rolling Hills after her daughter Casey got the bug.

LEFT Logan Williams, 9, on Kat. BOTTOM Alaylah Walters, 12, rides once a week.

how to ride horses. “Horses are so wonderful for children, but little girls especially – it gives them so much confidence,” Piper says.

When she established Rolling Hills Stables off of Damascus Church Road 14 years ago, business was steady but slow. “I was more focused on being a stay-at-home mom,” Piper says.

“But now that my kids [Kali, 22 and Garret, 16] are grown up and more or less on their own, I decided to make Rolling Hills into something more.”

That something more has meant a variety of growth for Rolling Hills over the past three years – more students, more instructors, more horses and the addition of summer camps.

“I even rent extra land from Womble Farms next door,” Piper says. She owns 12 horses of all sizes, from a miniature pony named Ashley to a world-class show horse named Jordan. Kali, rode Jordan competitively as a teen; now he is primarily Piper’s personal horse.

Immie Moon, 11, a sixthgrader at Culbreth Middle School, is at Rolling Hills at least once a week and says she loves the fun atmosphere. “I always say if you love animals, riding is something you can do,” she says.

Casey Greene, 13, also a student at Culbreth, echoes that sentiment. “I just love coming out here and riding, handling the horses, learning to care for them,” she says. Casey has participated in summer camps at Rolling Hills for the past few years and hopes to become a camp counselor.

“Everyone here is so nice, and there is always someone around to help you if you need it,” she says.

The supportive community of riders includes their parents: Casey’s mom, Susie, credits her daughter’s interest in horses with getting back in the saddle herself.

“I’ve been riding all my life but started back up again when Casey did. Now I’m here four times a week,” Susie says. “The cool thing about this barn is that it’s a place you can feel at home. Casey and I have both made friends here.”

Miriah Walters says the quality of training her daughter, Alaylah, 12, receives is outstanding.

“We’ve had a few different trainers, but Piper has the experience, maturity and strength that my daughter can really look up to,” she says. Alaylah, a seventh-grader at Culbreth, rides once a week and is usually at the barn hanging out or working with the horses an additional day each week. “Everybody here is so welcoming, and you can’t beat watching the sunset here,” Miriah says. “The ability to train hard and learn to care for the horses is great exercise and teaches the kids so much discipline and, as an added bonus, keeps them off their phones,” she adds.

Kelly Hunter has been boarding her horse, Kat, at Rolling Hills for about six years and joined the team as an instructor three years ago. “[There’s] really a family feel April 2019

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IN THE SA DDLE

Piper Jones (left) opened Rolling Hills Stables 14 years ago. The horses give the students confidence, she says. “Whatever their passion may end up being as they grow up, they will feel more empowered to say, ‘This is what I want, and I’m going to go after it.’”

here. When somebody needs something, you just chip in and do it,” Kelly says. “The kids are especially wonderful. They are so supportive of each other, and there’s no ugly talk. They encourage each other.”

Piper has worked hard to cultivate this environment and credits the support of her family, neighbors and community at large. “When we lost our old pony, Warren Womble came out and helped us dig a hole. Where else can you find neighbors like that?” she says. Piper sources her hay from the Womble family farm, works with local farrier Bubba Haywood, and looks to Southern States in Carrboro for supplies.

“I can call on almost anyone in the industry for help and they answer. It speaks volumes to me.”

The same philosophy that has helped her grow her business also informs her teaching strategies: “I try to get the kids, especially, since it’s mainly girls, to be determined at whatever they want to do, and do it. When

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Casey Greene, 13.

the horse says, ‘I’m going to bypass this jump,’ you’re going to make them do it,” she says. “Some of these little tiny girls come in and don’t have their voice yet. Riding teaches them boundaries, how to go after what they want and how to say no.”

Of course, Piper hopes that they will someday want to own a horse, and they will really know how to care for it. “Whatever their passion may end up being as they grow up, they will feel more empowered to say, ‘This is what I want, and I’m going to go after it.’”

When it comes to the social benefits of riding, Kelly agrees with Piper. “Whether students are timid or unsure or if they feel like they can’t speak up in school, they come out here, and a few months later they are bossing around a 1,200-pound animal,” Kelly says.

“The look on their faces – it changes them.” CHM

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a pathway of and for the

people An artist found inspiration right next door

By H an n ah Le e | Ph o to by Beth M an n

I

t’s an essential question behind any silhouette – tall or short, large or small, standing still or in an outlandish pose: Who is that?

Visitors to the Tanyard Branch Trail might wonder the same thing about the 43 aluminum silhouettes built into the railing along the path’s bridge.

Some of the figures are anonymous, just the shapes of people passing by who you’ll never see again. Others are neighbors, familiar faces. But all of them together? That is community – or at least that’s how Leo Gaev sees it.

“My proposal for the railings on the Tanyard Branch Trail Bridge celebrate this union by melding literal

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Shaw Sturton and his son, Micaiah, crouching to the left of their silhouette.

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ARTS OUTSIDE

snapshots of my community into the actual structure of the bridge,” says Leo, the metalsmith behind the railing. “The resulting design is a physical journey of passing through a corridor of neighbors while surrounded by the trees and creek.”

Leo has walked along the old rutted paths of the preconstructed trail for the past decade and has enjoyed watching passersby in the streets of Carrboro and Chapel Hill. He got the idea while on one of these walks.

“Both experiences bring me comfort and a feeling of belonging to a place,” Leo says. “Walking from my house I have a series of shortcuts that bring me to the mouth of the trail.”

He adds “along this route I pass my neighbors’ houses, a park, and some student housing, and at each of these I perform a routine of hellos, head-nods, handshakes and waves.”

One such neighbor is Shaw Sturton, who owns Gray Squirrel Coffee. Shaw remembers one morning last year, when he pushed his son, Micaiah, 3, down the sidewalk in a tricycle stroller and past Leo’s former shop. Leo stood outside, just people watching, and asked to snap a picture of them.

That image is now one of the silhouettes.

“I actually have that exact photo printed out, and it’s in my shop,” Shaw says. In the coffee shop, “I have it right by my desk next to the roaster. [And in my house] my wife’s got it framed up on the wall, and that was framed on the wall before I ever knew he was going to actually do that. Before I knew it was going to be on metal on the bridge.”

While the silhouettes are metal, the 162-foot bridge is corten steel. The weathering steel will eventually rust and blend with the outdoors, turning into shades of dark red, orange and brown. As it ages and develops that color over time, the silhouettes – these brief moments in our collective history – will remain much the same as they look today.

Finished in August, the art installation freezes personal moments for Leo as well.

CHAPEL HILL FAVORITE FOR 39 YEARS His girlfriend, Heather Ferrell, and her BEST PHILLY CHEESE STEAK IN THE TRIANGLE! son, Shoen, 5, are featured in the piece – Shoen jumping into his mom’s arms.

But that’s not Heather’s favorite part – it’s Leo’s dog, Ella. She died just before the installation was completed.

“Ella used to kind of be the town dog, who would sit outside his shop when he was located right in town, and he was always walking her around,” Heather says.

“So one of the images is of her walking in FOR CATERING OF ANY OCCASION, PLEASE GIVE US A CALL! front of him. I think that’s sweet, and it’s 508 WEST FRANKLIN STREET, CHAPEL HILL nice for us to have to remember her by.”

• So for passersby still wondering, who  are those silhouettes? Isn’t it clear by now?

All of us. CHM

The Place to Be!

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919 968 4671 italianpizzeria3.com

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APRIL 1 – 30, 2019

To celebrate more than 40 years of Building Dreams, Enhancing Lives, we’re hosting the World’s Largest Showcase of Homes in our cities across the country!

From April 1–30, we invite you to visit any of our beautiful models or Quick Move-in Homes in the Triangle area to see current innovations in design and get inspired with home décor ideas.

And, while you’re delighting in our award-winning homes, be sure to register for a chance to win one of these exciting prizes:

GRAND PRIZE $5,000 BEST BUY GIFT CARD

FIRST PRIZE $2,500 BEST BUY GIFT CARD

SECOND PRIZE $500 BEST BUY GIFT CARD

Also, just for visiting and registering with our Sales Consultant, we’ll donate $5 to Ronald McDonald House Charities of Chapel Hill!

Visit our website to find a community near you in the Triangle area!

See a David Weekley Homes Sales Consultant for complete details. Not valid with any other offer or previously written contracts. Visitors must register in person with a David Weekley Homes Sales Consultant in a participating city between April 1, 2019, and April 30, 2019 (the Program Period), and will be entered into a drawing to win one of three prizes: one (1) $5,000 Best Buy Gift Card, one (1) $2,500 Best Buy Gift Card and one (1) $500 Best Buy Gift Card. Only one registration or entry per family. Employees of David Weekley Homes and their immediate family members are not eligible to win. Drawings will be held May 10, 2019, and winners will be contacted by a David Weekley Homes Representative to make arrangements to receive Gift Cards. Cash will not be given in lieu of Gift Cards. No purchase necessary to win. $5 donation to Ronald McDonald House of Chapel Hill will be made for Visitors who register at a David Weekley Homes model or Quick Move-in Home in the Triangle area during the Program Period. Registration limited to one per family. Maximum donation amount to Ronald McDonald House Charities not to exceed $44,230. 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 © 2019 David Weekley Homes - All Rights Reserved. Raleigh, NC (RALA104018)

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CHAPEL HILL CHAMPION

The Guardian of

H a rg raves The leader of a beloved community center retires after decades at its helm

By Aaro n M an d el | P h o to by B et h Mann

ate Davis can’t begin to guess the number of hours he’s spent at the Hargraves Community Center. During his 30 years as its executive director, he spent nearly seven days a week there, overseeing the center’s role as both a recreation hub and a community gathering spot within Chapel Hill’s AfricanAmerican community. He retired at the end of last year.

“When people ask me if I am proud of my legacy, I am,” Nate says. “I enjoyed it. I loved it. I worked with thousands of kids.”

But long before he was in charge of Hargraves, he was a Northside neighborhood kid who hung out at the

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C HA P EL HILL CHA M P I ON

center when its director was Fred Battle, and the director of the Chapel Hill Parks & Recreation Department was Hank Anderson – two legendary leaders in Chapel Hill’s African-American community. Both played major roles shaping Nate’s career.

Nate’s parents met at Northside Elementary School (then called Orange County Training School) on Caldwell Street. Willie and Lucy Davis were married in 1946, and Nate was one of 11 children. He could see the school from his bedroom window.

For most of Nate’s childhood, Chapel Hill was still wrestling with segregation.

His older brother, Bob Davis, attended the all-black Lincoln High School, playing on a championship football team. But Nate, a superstar athlete himself, went to Chapel Hill High School for 10th grade during the first year it fully integrated.

There, he set school track records in the 100-meter and 200-meter dash and was on the football team, which regularly played against all-white teams from places like Garner and Roxboro. When the team bus would stop at local convenience stores and food marts, he still had to hand his money to white teammates to buy him snacks and sodas.

In 1970, he took a part-time job at the Hargraves Center when it was just a building and a pool. Hargraves was the hub of community recreation back then, hosting a long list of activities, like dances for kids, events for seniors, pingpong and pickup basketball.

It was the “only place to go,” Nate says. “Even if you didn’t want to go on a given day, your parents sent you.”

If school was out, the center might open as early as 7 a.m. and stay open until 9 p.m., or even later for dances and social events. People who lived out in the country would walk or catch rides to Hargraves, while police officers like Robert Brooks would give kids rides in their squad cars.

Nate remembers watching Fred take care of the kids at Hargraves like they were his own. Fred had a 1968 Buick Skylark, Nate says, and “I think every kid in Chapel Hill drove it.” Whether for dates or errands, all they had to say was, “Mr. Battle, can we borrow your car?”

When Fred became superintendent of programs for the Parks & Recreation Department, Nate was promoted to director at the Hargraves Center.

“I learned a lot from Fred,” Nate says. “He was someone who always cared about the young people and the community and helping people. It didn’t matter if they were in trouble. If it was about school, family, anything. He was there.”

The same was true about Nate.

Lifelong Carrboro resident Braxton Foushee was the town’s first African-American alderman. He has known Nate for much of his life and says, “The value of Nate’s tenure [at Hargraves] is probably immeasurable in what it meant to the community.

The trust that the community put in him. They put their kids there knowing they would be fed, safe and looked after by Nate like they were one of his own.”

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During Nate’s tenure, Hargraves added an indoor basketball court and outdoor tennis courts and had the only free public pool in Orange County. But Nate kept coming back because he “really enjoyed working with people,” he says.

“I came in contact with people with a lot of different issues.

I might not have had the answer they were looking for, but usually I could pick up the phone and get help for them. I loved helping people.”

Nate was also a regular at the

“

[The Hargraves Community Center was] the only place to go. Even if you didn’t want to go on a given day, your parents sent you.

– Nate Davis

Anderson-Thorpe-Chapman Breakfast Club at Mama Dip’s. The frequent informal

gathering of local black leaders drew its name from Nate’s longtime boss, Hank, longtime Town Council Member Bill Thorpe, and labor organizer and UNC historian Yonni Chapman. Civil rights attorney Alan McSurely and Braxton often came, too. The group would eat, swap stories and discuss current events.

Today in his retirement, Nate and his wife of 45 years, Peggy Davis, are enjoying time with family: their three sons, Pastor Nate Davis Jr., Anthony Davis and Oliver Davis, and seven grandchildren who range in age from 18 months to 24 years old.

Nate says he might go to senior basketball games, too, adding more hours to his time at Hargraves. CHM

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Grand Taste Experience

WEDNESDAY, JUNE 26 AND THURSDAY, JUNE 27 AT THE DURHAM ARMORY

This year, we are offering two nights of “the culinary experience of the year” featuring a Beer Garden Wednesday night and a Wine garden Thursday evening.

Speakeasy Nightclub

FRIDAY, JUNE 28 AT A SECRET LOCATION

Sneak into this speakeasy and sip on cocktails, snack on ‘20s-era hors d’oeuvres and dance the night away to a jazz band. Dressing up in your tails and flapper dresses is encouraged!

Southern Feast

SATURDAY, JUNE 29 AT WASHINGTON DUKE INN

An edible exploration of the global influences that now define Southern cuisine.

Expect ethnic fare, feasting tables, a historic overview and entertainment that will make this an evening to remember.

Boozy Brunch

SUNDAY, JUNE 30 AT CLOUDS BREWING

Your favorite meal of the weekend made better with sweet and savory brunch staples, plus signature cocktails.

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D I N I N G G UI DE IN C LU D ES R E STAU R A N TS , DE L I S A N D B I STR OS I N C H A P E L H I L L, CARRB O RO, HIL L SBORO U G H A N D N O RTH E R N C H ATH A M CO U N TY advertisers highlighted in boxes

CHAPEL HILL East Franklin Street Bandido’s Mexican Cafe Burritos, salads, quesadillas, tacos. 159-1/2 E. Franklin St.; 919-967-5048; bandidoscafe.com Benny Cappella’s Pizza, by the slice or whole pie. 122 E. Franklin St.; 919-2405286; bennysva.com/BennyCappellas Carolina Coffee Shop The mainstay serves casual American cuisine for breakfast, lunch and dinner. 138 E. Franklin St.; 919942-6875; carolinacoffeeshop.com Cosmic Cantina Burritos, salads, quesadillas, tacos. 128 E. Franklin St.; 919-960-3955 Four Corners American fare, nachos, wings, pasta. 175 E. Franklin St.; 919-537-8230; fourcornersgrille.com Hibachi & Company Japanese fastcasual spot serving healthy hibachi- and teriyaki-style 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

MIDICI Authentic Neapolitan pizza made with all-natural ingredients, plus appetizers, salads, desserts, craft beer and wine. 100 E. Franklin St., Ste. 100; 919-240-7454; mymidici.com Ms. Mong Mongolian BBQ, banh mi, fusion burritos. 163 E. Franklin St.; 919-933-5277 Shanghai Dumpling Dumplings, pork buns, hotpots. 143 E. Franklin St.; 919-914-6737; shanghaidumplingnc.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 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 Sandwiches and wine.

114 Henderson St.; 919-240-7755; trudeli.com

Kurama Sushi & Noodle Express Dumplings, salads, noodle dishes.

105 N. Columbia St.; 919-968-4747; kuramasushinoodle.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

Linda’s Bar & Grill Local beer, sweet potato tots, cheese fries, burgers. 203 E. Franklin St.; 919-933-6663; lindas-bar.com

Ye Olde Waffle Shoppe Waffles, pancakes, eggs. 173 E. Franklin St.; 919-929-9192; yeoldewaffleshoppe.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 family-style. 101 E. Franklin St.; 919-967-2678; lulaschapelhill.com

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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 Blue Dogwood Public Market Food hall with a variety of locally owned restaurants and small food businesses.

Permanent vendors include The Bar at Blue Dogwood, Chocolatay Confections, Left Bank Butchery, Pizzelle Bakery, Rumi Persian Cafe, Soul Cocina and Vegan Flava Cafe. 306 W. Franklin St.; 919-717-0404; bluedogwood.com Bread & Butter Bread, cinnamon rolls, scones, desserts. 503 W. Rosemary St.; 919-960-5998; chapelhillbakery.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.; 919-2404746; bunsofchapelhill.com

JOYO U S CO O KING MORETON NEAL IS AN AUTHOR AND INTERIOR DESIGNER WHO LIVES IN CHAPEL HILL. SHE IS A LIFELONG FOODIE, HAVING CO-FOUNDED LA RÉSIDENCE IN 1976.

You know a recipe is truly yours when you save it twice. The first time we fell in love with Koreanstyle pork medallions was in 2013.

I remember the year because that recipe, marked with a ridiculous amount of stars, exclamation points, soy sauce drops and the date we served it, caught my eye as I was adding another pork medallion recipe to the collection.

The new one was from Fine Cooking magazine’s recent 25th anniversary issue featuring “Top Rated Recipes from the Last 25 Years.” It looked simple and called for ingredients we keep on hand.

How could I not try it? Lo and behold, it was exactly the same pork medallion dish as the one in our personal cookbook.

Having never set foot in South Korea, I have no idea if either the magazine’s recipe for pork or my adapted rendition is even close to authentic. My only experience with this cuisine comes from Korean restaurants in this area, and these are few and far between. But now Chapel Hill has two such eateries.

The first, locally-owned Min Ga, recently moved from its original spot on Old Durham Chapel Hill Road to a more visible building on East Franklin Street. There you can choose from a daunting selection of exotic fare including several variations of bibimbap, the now-trendy rice bowl topped with vegetables and a fried egg, and bulgogi, the traditional beef barbecue.

Last year a franchise of BonChon introduced its acclaimed Korean crispy fried chicken to downtown Chapel Hill right next to Time-Out, home of the best Southern fried chicken around. When I first noticed this blasphemous encroachment, I vowed not to darken its door.

So I hadn’t tasted BonChon’s chicken until a friend served it at a dinner party recently. It was a revelation. My friend, who has lived in Thailand, added her own Thai-style noodles with a spicy peanut sauce. Peanuts aren’t part

PHOTO BY JAMES STEFIUK

EVERYDAY ASIAN

of the Korean culinary tradition, but I agree with my hostess that peanut butter makes almost anything taste better.

When I made Korean pork medallions for supper last week, I whipped up a similar noodle dish to serve with the slaw. If I have a jar of peanut butter in the cabinet,

I’ll serve it that way from now on.

Making the pork is almost as easy as driving to BonChon for takeout. You can bet I won’t be waiting six years to repeat this pork recipe or, for that matter, to have more of BonChon’s amazing crackly chicken.

KOREAN PORK MEDALLIONS ⅓ cup tamari or soy sauce 2 Tbsp. brown sugar, light or dark 1 Tbsp. fresh ginger, minced 1 large clove garlic, minced 2 tsp. toasted sesame oil 2 tsp. Sriracha or gochujang 2 Tbsp. rice vinegar 4-5 tsp. canola oil 1 large pork tenderloin, sliced into 1-inch pieces 2 Tbsp. chopped red onions or scallions 3 cups cooked rice or Thai peanut noodles Whisk together the tamari (or soy sauce), sugar, ginger, garlic, sesame oil, Sriracha, rice vinegar and half the canola oil. Place the pork medallions in a bowl and pour ½ cup of the marinade over them. Let sit for a half hour or so. Pour off the marinade. In a large pan, sauté the medallions in the remaining canola oil over medium heat for 2 to 3 minutes on

each side. Place the medallions on a platter and pour the remaining marinade over them.

Sprinkle with scallions and serve with Asian slaw and rice or noodles.

Asian Slaw 1 Tbsp. canola oil 1 tsp. salt ½ tsp. pepper 2 Tbsp. rice vinegar 1 Tbsp. brown sugar, light or dark 1 tsp. toasted sesame oil ½ tsp. or more of Sriracha or gochujang 6 cups thinly sliced Napa or green cabbage 2 medium carrots, grated 6 scallions, thinly sliced Whisk together the first seven ingredients.

Add more Sriracha if you like your slaw spicy-hot. Place the cabbage, carrots and scallions in a large bowl. Pour sauce over the vegetables and toss well.

Serve with the pork medallions. CHM

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DINING GUIDE

Carolina Brewery The fifth-oldest brewery in the state featuring Carolina cuisine.

460 W. Franklin St.; 919-942-1800; carolinabrewery.com CholaNad Restaurant & Bar Contemporary and traditional South Indian cuisine.

Catering available. 308 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

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 Ice Lab Rolled ice cream and shaved ice.

405 W. Franklin St.; 919-240-5695 ITALIAN PIZZERIA III Pizza, calzones, subs.

The “place to be” in Chapel Hill for 35+ years.

508 W. Franklin St.; 919-968-4671; italianpizzeria3.com Kipos Greek cuisine in a relaxed, upscale setting; outdoor dining. 431 W. Franklin St.; 919-425-0760; kiposchapelhill.com Lantern Pan-Asian cuisine. 423 W. Franklin St.; 919-969-8846; lanternrestaurant.com La Résidence French-inspired cuisine made from fresh ingredients.

202 W. Rosemary St.; 919-967-2506; laresidencedining.com Lime & Basil Vietnamese fare.

200 W. Franklin St.; 919-967-5055; limeandbasil.com

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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 Mellow Mushroom Classic Southern pizza. 310 W. Franklin St.; 919-929-1941; mellowmushroom.com/store/chapel-hill Merritt’s Store & Grill Sandwiches, breakfast biscuits, burgers. 1009 S. Columbia St.; 919-942-4897; merrittsblt.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 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; 403 W. Franklin St.; 919-869-7517; 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; 984-234-0081; thepizzapress.com The Purple Bowl Acai bowls, toast, smoothies, coffee. 306-B W. Franklin St.; 919-903-8511; purplebowlch.com 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 Windows Restaurant at the Franklin Hotel New American breakfast cuisine.

311 W. Franklin St.; 919-442-9000 YOGURT PUMP 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 Babalu Tapas and Tacos Gourmet Mexican. Eastgate Crossing; 984-528-8030; chapelhill.eatbabalu.com Caffé Driade Carrboro Coffee, bowlsize lattes, local baked goods, beer and wine. 1215 E. Franklin St.; 919-942-2333; caffedriade.com CAVA Customizable Mediterranean bowls, salads, pitas and soups. 79 S. Elliott Rd.; 919-636-5828; cava.com Carolina 1663 Contemporary Southern fare at the Sheraton. 1 Europa Dr.; 919-969-2157 Cerritos Cantina Specialty dips, ceviche, street tacos, nachos, burritos and salads.

1502 E. Franklin St.; 919-929-6566; cerritoscantina.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

D I NI NG GUI D E

Haw River Grill Crisp salads, roasted sandwiches, handcrafted burgers and a customizable burger and sandwich bar. 261 S. Elliott Rd.; 984-234-0395; hawrivergrill.com 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; lahacienda2.eat24hour.com The Loop Pizza Grill Pizzas, soups, salads, sandwiches, burgers. Eastgate Crossing; 919-969-7112; looppizzagrill.com Luncheonette Salads, soups and pasta dishes house-made with local ingredients.

100 Europa Dr.; 984-234-0644; roseluncheonette.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 Traditional Mexican cuisine.

Rams Plaza; 919-969-8750; monterreychapelhill.com Mr. Tokyo Japanese Restaurant Unlimited sushi and hibachi. Rams Plaza; 919-240-4552; mrtokyojapanese.com/ chapel-hill Olio & Aceto Cafe Brunch and lunch options inspired by Blue Sky Oil and Vinegar products. 400 S. Elliott Rd.; 919-903-8958; olioandacetocafe.com Red Pepper Chinese restaurant offering traditional Szechuan dishes.

1704 E. Franklin St.; 919-968-3488; redpepperchapelhill.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 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; twistednoodlesnc.com

Zoës Kitchen Mediterranean soups, salads, sandwiches and kebabs. Eastgate Crossing; 919-883-9310; zoeskitchen.com University Place Alfredo’s Pizza Villa Pizzas, calzones, salads, subs, pasta, desserts.

919-968-3424; alfredospizzanc.com Bartaco Tacos of various styles like sesame ribeye and fried oyster, plus freshjuice cocktails, poke and mole options.

910-807-8226; bartaco.com City Kitchen Wholesome American fare with a sophisticated twist. 919-928-8200; citykitchenchapelhill.com Maple View Mobile Ice cream outpost of the Hillsborough dairy farm. 919-244-1949; mapleviewmobile.com Red Bowl Sushi, bento boxes.

919-918-7888; redbowlchapelhill.com Stoney River Steakhouse and Grill Southern favorites like deviled eggs meet steak house mainstays like the legendary 12 oz. filet. 919-914-6688; stoneyriver.com Trilogy American cafe featuring innovative twists on classic dishes. Silverspot Cinema; 919-357-9888; trilogyrestaurant.com Village Burgers Gourmet burgers with sides like sweet potato fries and tater tots.

919-240-4008; villageburgerchapelhill.com Weathervane Restaurant & Patio Shrimp & grits, sweet potato fries, chicken & waffles and other foods with a southern flair. 919-929-9466; southernseason.com/ restaurant/chapel-hill Martin Luther King Jr. Boulevard (Airport Road) Hunam Chinese Restaurant Cantonese cuisine. 790 MLK Jr. Blvd.; 919-967-6133; hunamchapelhill.com KITCHEN Bistrostyle 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 The Bagel Bar More than 20 homemade bagel varieties. 630 Weaver Dairy Rd., Ste. 109; 919-929-7700; bagelbarbagels.com Farm House Restaurant Steaks, salads, potatoes. 6004 Millhouse Rd. (N.C. 86 N.); 919-929-5727; farmhousesteakhouse.com Joe Van Gogh Coffee 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 Margaret’s Cantina Creative Mexican appetizers and entrees. Timberlyne Shopping Center; 919-942-4745; margaretscantina.com The Neighborhood Bar Classic cocktails, beer and wine and unexpected, creative bar food. 630 Weaver Dairy Rd.; 919-240-4715; theneighborhoodbarnc.com New Hope Market Store and grill that uses local products and features breakfast and daily specials like burgers, soups and more. 6117 N.C. Hwy. 86 S.; 919-240-7851 Oishii Specialty rolls, teriyaki, stir-fry, sushi.

Timberlyne Shopping Center; 919-932-7002; oishiiroll.com The Pig Barbecue, fried tofu, collards.

630 Weaver Dairy Rd., Ste. 101; 919-942-1133; thepigrestaurant.com 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 Sal’s Pizza & Ristorante Thin-crust & 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 Gourmet chocolates, cookies and biscotti made by people with disabilities. Timberlyne Shopping Center; 919-883-2151; specialtreatsnc.com YOPOP Chapel Hill Frozen yogurt shop featuring 14 flavors made daily and 36 toppings. Bubble tea and smoothies.

Timberlyne Shopping Center; 919-537-8229; yopops.com

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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; chapelhill.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 ELEMENTS Cuisine combining classical and modern Asian and European cooking techniques; check out the wine bar with full menu next door. 2110 Environ Way, East 54; 919-537-8780; elementsofchapelhill.com Jujube Eclectic, modern cuisine inspired by the classic flavors of China and Vietnam. Glen Lennox Shopping Center; 919-960-0555; jujuberestaurant.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; meetfresh.us/en Quickly Hot and cold tea drinks in addition to Asian street food. 503 Meadowmont Village Circle; 984-234-0401; quicklych.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.

610 Market St.; 919-968-1635; lavitadolcecafe.com

Milltown Pub fare with an extensive beer list. 307 E. Main St.; 919-968-2460; dininganddrinking.com

Rasa Malaysia Authentic Malaysian dishes. 410 Market St.; 984-234-0256; rasamalaysiach.com

Napoli Cafe Wood-fired pizza, espresso, artisanal gelato made from scratch, teas and local craft beer and wines.

105 E. Main St.; napolicarrboro.com

Thai Palace Soup, curries, pad thai.

Glenwood Square Shopping Center; 919-967-5805; thaipalacenc.com

Weaver Street Market Hot bar and salad bar for breakfast, lunch and dinner. 716 Market St.; 919-929-2009; weaverstreetmarket.coop

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; eatchronictacos.com

CARRBORO Downtown 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

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MEL’S LUNCHEONETTE & CATERING Open for lunch, Mel’s serves up a changing menu of comfort food. 109 W. Main St.; 919-240-7700; melscarrboro.com

Pazzo! Italian cuisine, takeout pizza. 700 Market St.; 919-929-9984; pazzo-restaurant.com

Town Hall Grill Sandwiches, steak, seafood. 410 Market St.; 919-960-8696; thetownhallgrill.com

Tobacco Road Sports Cafe Burgers, salads and sandwiches. 1118 Environ Way, East 54; 919-537-8404; tobaccoroadsportscafe.com/chapel-hill

Gourmet Kingdom Sichuan cuisine.

301 E. Main St.; 919-932-7222; thegourmetkingdom.com Market Street Coffee & Ice Cream Coffee, ice cream and pastries. 100 E. Weaver St.; 919-960-6776; marketstcoffee.com

Nantucket Grill & Bar Clam chowder, lobster rolls and more. 5925 Farrington Rd.; 919-402-0077; nantucketgrill.com

The Egg & I French toast, pancakes and specialty omelets. 1101 Environ Way, East 54; 919-537-8488; theeggandirestaurants.com

GLASSHALFULL Mediterraneaninspired food and wine; outdoor dining; all ABC permits. 106 S. Greensboro St.; 919-967-9784; glasshalfull.net

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.; 919-967-2277; pizzeriamercatonc.com Provence Southern French cuisine.

203 W. Weaver St.; 919-967-5008; provenceofcarrboro.com Spotted Dog Vegetarian-friendly appetizers, soups, salads, entrees, desserts. 111 E. Main St.; 919-933-1117; thespotteddogrestaurant.com Tyler’s Restaurant and Taproom Specialty import beers on tap and traditional pub fare. 102 E. Main St.; 919-929-6881; tylerstaproom.com Wings Over Has 18 flavors of wings.

313 E. Main St.; 919-537-8271; wingsoverchapelhill.com

D I NI NG GUI D E

East Main Square Amante Gourmet Pizza Create-your-own pizzas. 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 Hickory Tavern Burgers, sandwiches and build-your-own salads. 370-110 E. Main St.; 919-942-7417; thehickorytavern.com One Fish Two Fish Hawaiian poke restaurant offering the traditional raw fish over rice and salad bowls, as well as poke burritos, nachos and tacos.

370 E. Main St., Ste. 140; 919-240-5532; onefishtwofishpoke.com Rise Biscuits and Donuts Carrboro Biscuits, doughnuts and coffee. 310 E. Main St., Ste. 100; 919-929-5115; risebiscuitsdonuts.com Spike’s Hot Chicken N’ Dogs Nashvillestyle hot chicken and hot dogs.

370 E. Main St., Ste. 180; 919-249-5851; spikeshotchicken.com Vecino Brewing Company Dozens of craft beer choices plus dishes made with fresh, local ingredients like house-made pretzels and pickles, 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, baconwrapped dates and fondue. Plus, inspired cocktails. 919-904-7160; b-sidelounge.com Carrboro Pizza Oven Pizza, calzones.

919-904-7336; carrboropizzaoven.com CROSSTIES BISTRO & BEER GARDEN Barbecue, peel & eat shrimp, lobster rolls and vegetarian options. 919-918-3923; crosstiescarrboro.com Elmo’s Diner Homemade Southern and American classics. 919-929-2909; elmosdinercarrboro.com Oasis Organic coffee, tea, beer and wine.

919-904-7343; oasisincarrmill.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

Kimchi Yay! Korean dishes featuring kimchi jjigae, japchae and buchimgae.

Sidewalk, 110 S. Churton St.; 919-732-6261; kimchiyay.com King Street Bar Beer, wine, specialty cocktails. 114 W. King St. LaPlace Cajun cuisine. 111 N. Churton St.; 919-245-0041; laplacehillsborough.com 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.

107 N. Churton St.; 919-732-0900 Panciuto Southern Italian cuisine. 110 S. Churton St.; 919-732-6261; panciuto.com Pueblo Viejo Traditional Mexican food.

107 James J. Freeland Memorial Dr.; 919-732-3480

Fiesta Grill Burritos, chimichangas, fajitas, tacos. 3307 N.C. 54 W.; 919-928-9002; fiestagrill.us

RADIUS Wood-fired pizzas, housemade pastas, sandwiches, salads and desserts. Outdoor dining; 112 N. Churton St.; 919-2450601; radiuspizzeria.net

Monterrey Traditional Mexican cuisine.

Carrboro Plaza; 919-903-9919; monterreychapelhill.com Wingman Wings and hot dogs.

104 N.C. 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 Lane; 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 House at Gatewood Chop house and oyster bar with dishes like signature cracker-crusted pork chop with grits and greens. 300 Route 70; 919-241-4083; houseatgatewood.com

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 diner, buffet.

600 W. King St.; 919-245-8915 Vinny’s Italian Grill and Pizzeria Italian favorites like spaghetti carbonara and chicken piccata. 133 N. Scottswood Blvd.; 919-732-9219; vinnyshillsborough.com Weaver Street Market Hot bar for breakfast, lunch and dinner.

228 S. Churton St.; 919-245-5050; weaverstreetmarket.coop 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

Jay’s Chicken Shack Chicken, buffalo wings, breakfast biscuits. 646 N. Churton St.; 919-732-3591; jayschickenshack.com

Tandem Farm-to-table, modern American cuisine with full service bar. 919-240-7937; tandemcarrboro.com

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CHATHAM COUNTY Governors Club AL’S PUB 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.; 919-904-7659 Flair Restaurant & Wine Bar Frenchinfluenced food, coffee, and Sunday brunch. 50100 Governors Dr.; 919-967-9990; flairforfoodrestaurant.com Ciao Bella Pizzeria Pizzas, pastas, sandwiches. 1716 Farrington Point Rd.; 919-932-4440 Tarantini Italian cuisine. 50160 Governors Dr. (Governors Village); 919-942-4240; tarantinirestaurant.com Veranda (Briar Chapel) 501 Pharmacy Maple View Farm ice cream, plus malts and shakes. 98 Chapelton Ct., Ste. 300; 984-999-0501; 501rx.com

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 & TRATTORIA cuisine including fresh pastas, pizzas, salads, sandwiches and more. 79 Falling Springs Dr.; cappspizzeria.com Sadie’s Southern Classic Southern comfort food. 72 Chapelton Ct.; 984-234-3017; sadiessouthern.com Town Hall Burger & Beer Gourmet burgers plus shared plates, tacos, wings and salads.

58 Chapelton Ct.; Ste. 140; 984-234-3504; townhallburgerandbeer.com

Angelina’s Kitchen Greek and Southwestern dishes including gyros and rice bowls. 23 Rectory St.; 919-545-5505; angelinaskitchenonline.com Bella Donna Classic Italian dishes like lasagna and spaghetti carbonara.

440 East St.; 919-545-0900; belladonnaitalianrestaurant.com THE BELTED GOAT Lunch, dinner and wine shop, offering salads and sandwiches. Fearrington Village Center; 919-545-5717; fearrington.com/belted-goat Carolina Brewery The fifth-oldest brewery in the state. 120 Lowes Dr., Ste. 100; 919-545-2330; carolinabrewery.com/ pittsboro

PITTSBORO

Chatham Marketplace Sandwiches, baked goods. 480 Hillsboro St.; 919-542-2643; chathammarketplace.coop

Allen & Son Barbecue N.C. barbecue.

5650 U.S 15-501; 919-542-2294; stubbsandsonbbq.com

The City Tap Classic bar food.

89 Hillsboro St.; 919-545-0562; thecitytap.com

Taste of the South Porch Dining Catering

FAVORITE BURGER & FRIES

Voted Favorite Comfort/Southern Food!

Meats • Chicken • BBQ/Ribs Chicken & Dumplings • Vegetables • Casserole Brunswick Stew • Gumbo Breakfast items include Chicken & Waffles • Sweet Potato Pancakes

Mama Dip’s Kitchen

408 W. Rosemary St., Chapel Hill 919-942-5837 mamadips.com Open every day 8am-9pm Country Breakfast Served Daily M-F till 11:30am, Sun till 1pm Sat & Sun Brunch 90

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Dinner Nightly Brunch on Sunday reservations 919.929.2263

acmecarrboro.com

D I NI NG GUI D E

COMPADRES TEQUILA LOUNGE Mexican restaurant with a variety of classic dishes. 193 Lowes Dr.; 919-704-8374; compadresnc.com

ELIZABETH’S PIZZA Pizzas, calzones, sandwiches, salads and pasta.

160 Hillsboro St.; 919-545-9292; elizabethspizzapittsboro.com

THE FEARRINGTON HOUSE RESTAURANT Contemporary finedining. Fearrington Village Center; 919-542-2121; fearrington.com/house

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 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 THE MOD Wood-fired pizza, salads, small plates and a full bar. 46 Sanford Rd.; 919-533-6883; themodernlifedeli.com The Phoenix Bakery Small-batch and seasonal baked goods and specialty cakes.

664 West St.; 919-542-4452; thephoenixbakerync.com

The Place to Be!

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.; 919542-1062; rootcellarpbo.com

The Place to Chill on the Hill Since 1982

Discover what “Best Of” is made of!

CHAPEL HILL FAVORITE FOR 39 YEARS BEST PHILLY CHEESE STEAK IN THE TRIANGLE!

ITALIAN PIZZERIA III

SERVING BREAKFAST ALL DAY LONG

WITH CLASSIC LUNCH AND DINNER FARE WE CATER! Call (919) 906-0765 to discuss your upcoming event!

324 W. RosemarY St., Chapel Hill 919.967.7110 breadmens.com FOR CATERING OF ANY OCCASION, PLEASE GIVE US A CALL! 508 WEST FRANKLIN STREET, CHAPEL HILL

919 968 4671 italianpizzeria3.com 

Downtown Chapel Hill 106 W. Franklin St. 919.942.7867 www.yogurtpump.com April 2019

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wood-fired pizza • housemade pastas sammies • salads • desserts

RADIUS

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 farmto-table fare for breakfast and lunch. 219 East St.; 919-537-1909; smallbandbcafe.com

Starrlight Mead

Heavenly Honey Wines

It’s Honey...

Our internationally

All STARRLIGHT MEAD Tastings of Grown-up! honey wines and honey. 130 Lorax Ln; 919-533-6314; starrlightmead.com award-winning wines are expertly crafted on the

COMPADRES Mexican restaurant with a variety of classic dishes.

115 Siler Crossing; 919-663-5600; compadresnc.com Oasis Fresh Market & Deli Local organic soups, sandwiches and Mediterranean specialties. 117 S. Chatham Ave.; 919-799-7434; oasisfreshmarket.com

premises from fruits, herbs, and locally

sourced honey.

Come relax in our

tasting room, the perfect place to sit, sip, savor, and learn about the art of honey wine.

Virlie’s Grill Soups, salads, burgers, sandwiches. 58 Hillsboro St.; 919-542-0376; virliesgrill.com Located in the Heart of Pittsboro at Chatham Mills

Thursday - Saturday 12-6 pm, Sunday 1-5 pm StarrlightMead.com

919-533-6314

480 Hillsboro St. - Around back, under the water tower

SILER CITY

112 N. Churton Street • Hillsborough

radiuspizzeria.net

Artisan Hub Scratch-made breakfast and fresh lunches including salads, sandwiches, burgers, and specials like chicken & waffles and shrimp & grits. 113 W. Raleigh St.; 919-663-1758; artisan-hub.business.site

Simple food made the hard way

Fried Chicken, Craft Cocktails, Buttertmilk Biscuits and other Southern Fare 101 E. Franklin St. 919.967.2678 lulaschapelhill.com 92

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A L S O C H E C K O U T T H E S E D URH AM AREA RESTAURANTS… Bleu Olive High-quality comfort food with a Mediterranean flair. 1821 Hillandale Rd.; 919-383-8502; bleuolivebistro.com Clouds Brewing American favorites with a German flair. Featuring an amazing craft beer selection and brunch on the weekends. 905 W. Main St.; 919-251-8096; cloudsbrewing.com

Mad Hatter Cafe & Bakeshop Scratch-made pastries, salads, sandwiches. 1802 W. Main St.; 919-286-1987; madhatterbakeshop.com

Saladelia Cafe Espresso and smoothie bar, pastries, sandwiches. 2424 Erwin Rd., 406 Blackwell St. & 4201 University Dr.; 919-489-5776; saladelia.com

MarketPlace JB Duke Hotel’s main restaurant, open for breakfast, lunch and dinner. 230 Science Dr.; 919-660-6400; jbdukehotel.com

Saltbox Seafood Joint Local seafood that is delivered fresh from the Carolina coast. 608 N. Mangum St and 2637 Durham Chapel Hill Blvd.; 919-908-8970 and 919-237-3499; saltboxseafoodjoint.com

Cucciolo Osteria Italian fare.

601 W. Main St.; 984-243-8744; cucciolodurham.com

Mez Contemporary Mexican Creative Mexican dishes with a fresh twist. 5410 Page Rd.; 919-941-1630; mezdurham.com

Duck Donuts Warm, made-to-order doughnuts and coffee. 5320 McFarland Rd., Ste. 140; 919-973-1305; duckdonuts.com

Neomonde Authentic Mediterranean food like manousheh and kabobs, including a variety of vegetarian, vegan and gluten-free options. 202 Corcoran St.; 919-680-1886; neomonde.com

Fairview Dining Room Washington Duke Inn’s AAA Four Diamond-rated restaurant. 3001 Cameron Blvd.; 919-493-6699; washingtondukeinn.com

Page Road Grill Traditional American dishes. 5416 Page Rd.; 919-908-8900; pageroadgrill.com

Geer Street Garden Simple, down-home fare in a cozy atmosphere. 644 Foster St.; 919-688-2900; geerstreetgarden.com

Societa Sicilian-American comfort and street food with land, sea, vegetarian and gluten-free offerings. Large bar serving 22 rotating craft beers, bourbon, cocktails and wine. Welcomes single diners or large groups. 5311 S. Miami Blvd.; 919-941-6380; societainfo.com The Boot The neighborhood ItalianAmerican restaurant serving soups, salads, sandwiches, pastas and traditional Italian entrees, plus a full bar. 2501 University Dr.; 919-294-8383; thebootdurham.com

Food is delicious. Service is quick and neat.

This is the kind of place that Chapel Hill was missing. The atmosphere is really classy and you feel like in a fancy place but the prices are actually very reasonable and I would even say cheap for what they offer. You can see the guys making the pizza while sitting and I found that very cool. Have to go back to try everything on the menu. - Inesa L.

CHAPEL HILL READERS’ FAVORITE

BEST

100 EAST FRANKLIN ST. OPEN DAILY FOR LUNCH at 11AM MidiCiChapelHill

READERS’ FAVORITE

BEST OF CHAPEL HILL MAG AZ IN E

OF CHAPEL HILL MAGAZINE

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EN GAGEMENT

Merritt & Halley

BY JA MES DUP R EE PHOTOGRA P HY BY BR I T TA N Y P EL EG R I N O BRITTA N Y P ELEG R I N O.COM

W

hen Chapel Hill native Nancy Merritt was convinced by her friends to try online dating, she had no clue she would meet her soulmate so soon. Within 10 minutes, Nancy matched with Ivan Halley, a student at NC State. While the first date was seemingly perfect, it ended with a handshake and a “We should do this again sometime…” from Ivan, which Nancy saw as a “kiss of death.” Luckily, Ivan quickly clarified that he really did want to meet again.

After dating for two-and-a-half years, Ivan dragged Nancy out of the house on a cold December day to her favorite location and place of study, Meredith College. Stopping in front of Johnson Hall, Ivan got down on one knee and proposed. Nancy said ‘yes.’ The biggest surprise for Nancy was that their friends, Mark Wood and Meghan Wood, helped orchestrate the day and hid in the bushes ready to capture the joyous moment.

The couple will marry at the Old Lystra Inn on October 19, 2019, the same date as Nancy’s grandparents’ wedding anniversary. CHM

PHOTO BY MHAWORKS ARCHITECTURE

We are expanding to offer more rooms and respite to patients and families who must travel far from their homes for life-saving medical treatment at UNC Hospitals.

Visit secufamilyhouse.org/share to help finish the campaign that will Share the House with more families.

123 Old Mason Farm Road | Chapel Hill, NC 27517 94

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WED D I NGS

Atkins & Locklear

BY MA DISON NAN C E PHOTOGRA P HY BY DA N A HAW L EY DANAHAWLEY P HOTO.N ET

W

hen Megan Atkins signed her oldest daughter, Hannah, up for soccer at a local park in 2002, she wasn’t expecting a work relationship to turn into a forever adventure. Megan, a graduate of Chapel Hill High School and UCLA, began talking to Hannah’s coach, Derek Locklear, who was from Pembroke, North Carolina. “It was nice,” Megan says, “to meet someone who felt like home.”

They worked together to start Let’s Give Them a Shot, a nonprofit that provides sports opportunities and physical education instruction to inner-city schools, but then went their separate ways and didn’t meet again until nearly eight years later. They reconnected on Valentine’s Day over a business dinner. That’s when they knew they finally found their forever.

Since then, they have traveled the world together. In Bangkok, Derek planned a surprise proposal on the stairs of the Sirocco at Lebua State Tower. He gave Megan’s children rings, and then gave an engagement ring to his bride-to-be.

Hosted by Megan’s mother and stepfather, Cheryl and Lane Davis, the couple married in the backyard of Megan’s childhood home on October 20, 2018, in Carrboro alongside Megan’s parents, Jim and Jane Atkins, and Derek’s parents, Gerald and Argie Locklear. Megan’s son, Luke, was the best man, and her daughter, Molly Ann, served as maid of honor.

The couple lives in Redondo Beach, California, where Megan is the assistant superintendent of student services at Manhattan Beach Unified School District. Derek is the owner of Coach Derek, Inc. But they recently bought a home in Carrboro, where they plan to retire. CHM April 2019

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W EDDIN GS

Bautista & Simpson

BY CA RA SILIAKU S PHOTOGRAP HY BY A M A N DA SU T TON AM A N DASUTTO N P HOTOG R A P HY.COM

C

arrboro native Ellie Simpson and Ezequiel Bautista met as freshmen at Appalachian State in an “Intro to Music Therapy” class. They grew close and exchanged letters over the summer. Soon they took trips to Mexico and Europe and bonded over music, family and faith.

After graduation, they moved to different cities. But after reconnecting at a music therapy conference in spring 2017, they realized they couldn’t be apart again.

In December 2017, the couple visited the Desert Botanical Garden in Phoenix. As they walked the grounds, they stopped to listen to a mariachi.

Ezequiel asked the musicians to play, “Si Nos Dejan,” and the couple began to dance. Suddenly, Ezequiel was down on one knee, saying, “Do you know that I love you?”

They were married on October 6, 2018, in Banner Elk, North Carolina.

After a day of rain, the sun emerged 30 minutes before the ceremony.

The couple planned the day’s music, ceremony and even food to connect their home cultures. While Ellie’s father, Mitch Simpson, pastor of University Baptist Church on Franklin Street, officiated, Ezequiel’s father, Leonel Bautista, translated one of Mitch’s prayers into Spanish. The couple’s mothers, Betty Simpson and Beatriz Bautista, and family from all over the world attended. The reception included barbecue, sweet-potato biscuits, tres leches cake shooters and Mexican wedding cookies.

The couple lives in Phoenix, where they work as music therapists and where Ezequiel is pursuing a master’s in music therapy. CHM

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(919) 571-2881

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