Chapel Hill Magazine – March 2015 by Triangle Media Partners

FAREWELL, COACH SMITH 8

BRIAR CHAPEL’S ‘MIRACLE HOME’ 52

MARCH 2015

DIY, 10

th ANNUAL HOME & GARDEN ISSUE

HOME & GARDEN ACCESSORIES 76

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By Design Page 64 COTTAGE LIVING First-time homebuyers and newlyweds Alex and Kate Sayre knew they wanted to live downtown, so they transformed a Graham Street home.

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L E T T E R S

SUMMER CAMP DIRECTORY 58

A BREATHTAKIN WEDDING 86

CHAPEL HILLMA

GAZINE .COM

ARY 2015 JANUARY/FEBRU

CLASSMATE CANDOR Grace Akoth, Jack Shohfi, Cameron Roberts and Olivia Poteat had plenty to say about social media, animal rights and what they wish they were learning in school.

Including ersation and candid conv A funny, insightfulMs. Hill’s fifth-graders with some of entary at Ephesus Elem

Principal Praise On behalf of everyone at Ephesus Elementary, thank you for featuring

students from Carly Hill’s fifth-grade class on the cover of your [January/February issue of] Chapel Hill Magazine. We loved the story [“The Wisdom of Youth,” page 48] and appreciate the time you spent focusing on education in this issue. i c t o r i a L u n e t t a r e a m e r r i n c i p a l , p h e s u s E l e m e n t a r y

Pardon! Well, kids do say the darndest things, but just to clarify a few points related to your article, “The Wisdom of Youth”: While we do use songs to teach language as an effective and proven way to help build vocabulary, the elementary world language program in Chapel Hill-Carrboro does so much more. We are a proficiency-based program that uses documented performance tasks in interpretive, interpersonal and C O N N E C T

W I T H

Y u s k o

Age 51 Neighborhood Lake Forest Family Husband Mark and children Sara, 25, Jack, 23 and Will, 4 Occupation Executive Director at Chapel Hill-Carrboro Meals on Wheels What home improvement projects will you tackle this year? We are sprucing up the master bedroom with new linens and a few new things to hang on the wall. What plants are you looking forward to blooming this spring? I am putting in some hollyhocks and lily of the valley because my grandmother had them in her garden in Tulsa, Oklahoma. I love the gardenias that grow so easily in my front yard.

presentational communication to help most of our children reach the novice high level of proficiency by the end of fifth grade. I would love to have you visit my classroom to see the incredible things my French students can do – whether it be following my directions to completing a classroom inventory, communicating with peers to describe their homes, presenting their families either orally or in writing or Skyping with classmates in France. I welcome Chapel Hill Magazine to showcase early language learning and the relevance of French in our society. Merci! S h a w n a C a t l e t t F r e n c h t e a c h e r E p h e s u s E l e m e n t a r y

‘So Many Emotions’ What an article [“Life Lessons,” January/ February, page 6]. You have a way of capturing a person’s heartstrings and seem to do it so effortlessly. The piece has floored me, and I am experiencing so many emotions. Thank you for your kind words. Thank you for your great writing skills. Thank you for choosing me – I am so honored. Thank you for helping us make this [Smith Middle School trip to France] happen. Thank you for choosing educators. R o b i n M c M a h o n F r e n c h t e a c h e r , S m i t h M i d d l e S c h o o l

U S

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Our 10th Annual

Home & Garden Issue

38 Retail Rejuvenation

Three new home and garden stores worth checking out. (Your house will thank you!) Plus, one that’s been around for four generations – Fitch Lumber.

52 The Perfect Fit

The Heflins’ two kids spent considerable time in children’s hospitals when they were very young. Now, the family’s purchase of Briar Chapel’s “Miracle Home” has helped raise thousands of dollars for Duke Children’s Hospital & Health Center.

64 Fixer-Upper

First-time homebuyers Alex and Kate Sayre took the do-it-yourself route to renovating their Graham Street cottage.

76 Punch Up Your Palette Brighten your home and garden this season with colorful accessories.

IN EVERY ISSUE 4 Letters to the Editor 18 5 Events Not to Miss 20 Our Latest Obsessions 50 Adopt A Pet 82 Taste 94 Engagement 96 Wedding

THE COVER

Photo by Briana Brough

FEATURES 8

Farewell, Coach Remembering Dean Smith

10 This is Chapel Hill A moving image from the February 11 vigil at UNC 24 Worth the Drive: Raleigh The capital’s new culinary hot spots 29 Insider’s Guide to Chapel Hill & Carrboro: Peccadillo Cocktails, with a twist

PEOPLE & PLACES 12 Carolina Meadows’ “Downton Abbey” Portraits 12 The Carolina Inn Bridal Showcase 14 Volunteering at the Food Bank of Central & Eastern N.C. 15 Greater Chapel Hill Association of Realtors’ Fire & Ice Ball 17 Public School Foundation’s “Thanks for 30”

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L E T T E R

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THANKS, COACH

IN THE SPAN OF FOUR EXCRUCIATING DAYS,

we lost Coach Dean Smith, a great peacemaker, and then we had a shattered peace with the murders of three wonderful young people. I was touched by our town’s heartbroken responses to both. Even in Chapel Hill, where basketball means so much, Coach Smith was remembered more for his work as a community member than for his record on the court (still, 879-254). He stood up for social justice, recruited the first black scholarship athlete at Carolina, worked to integrate our town and fought the death penalty. He had been out of the limelight for years, but our love and esteem for the man – for the great human being that he was – had not diminished. Dean Smith did so much to make Chapel Hill the progressive place it is today. He taught us to walk the walk. Be thoughtful, but take action. Do the right thing. Following the senseless deaths of three smart and innocent students, we did. At the vigil, held in The Pit on campus (see our photo on the next pages), we came together to demonstrate that love is, indeed, more powerful than hate. CHM

ANDREA GRIFFITH CASH

T H E

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P H O T O

B Y

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B R O U G H

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andrea@chapelhillmagazine.com

A WORK IN PROGRESS Artist Scott Nurkin, a UNC alumnus and owner of The Mural Shop, had the idea for a Dean Smith public mural for years, but put it off for various reasons until the news of Coach Smith’s passing reached him. The mural is located on the wall of a building near the gas station at the corner of Smith Level Road and 15/501, right at the Orange/Chatham line. I am reminded every day on my way home of our town’s finest citizen.

PHOTO BY KRISTIN PRELIPP, KPO PHOTO

@andreagcash

March 2015 chapelhillmagazine.com

PHOTO BY BRANDON BIELTZ, UNC-CHAPEL HILL

P E O P L E

P L A C E S

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O B S E S S I O N S

T H I S

I S

C H A P E L

H I L L .

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P E O P L E

P L A C E S

DOWNTON MEADOWS

The lovely ladies of Downton Meadows enjoy an afternoon cup of tea: Barbara Modisett, Barbara Hardin, Mavis Gill, Beverly Milton and Taimi Anderson.

PORTRAITS BY JACK BENJAMIN

Residents of Carolina Meadows traveled back in time recently, posing for “Downton Abbey”inspired portraits as a way to raise money for UNC-TV. Resident Susan Gaca came up with the idea. Photographer Jack Benjamin agreed to take the shots at no charge and secured costumes from PlayMakers Repertory Company and Bernard’s Formalwear. The continuing care retirement community unveiled the portraits at a “Downton”-themed fundraising dinner on February 21. Last year, Carolina Meadows raised more than $22,600 for UNC-TV. CHM

Braving the summer heat, Ted Bigelow and Lynn Ogden pose with an antique car as chauŸeur Tom Branson and his passenger.

With her regal cane and distinguished expression, Dorothy O’Connell is the spitting image of Maggie Smith’s character.

WEDDED BLISS PHOTOGRAPHY BY ANDREA GRIFFITH CASH

Brides-to-be – many with fiancés, friends and family members in tow – filled The Carolina Inn for the 20th annual bridal showcase. Attendees met vendors ranging from photographers and cake creators to florists, officiants and the Chapel Hill Magazine team. CHM

Raudhah Rahman and Amanda Doiron.

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Meredith Stern and Nooshin Ghazi of the ZimZoom photo booth.

Rose Roberts, Susan Coker and Diane Schmidt of Dina Porter.

The Carolina Inn’s executive pastry chef Sara Thomas works the cannoli station.

P E O P L E

P L A C E S

VOLUNTEERISM AT WORK The entire Chapel Hill Magazine team volunteered in January at the Durham Branch of the Food Bank of Central & Eastern North Carolina, filling boxes of canned goods, cereal, juice and more, and sorting and bagging potatoes.

We partner with the Food Bank through our Taste events as well, donating a portion of the proceeds to the nonprofit that serves six counties, including Orange. Within those counties, more than 96,000 people are at risk of hunger; 30,000 are children, and more than 6% are 65 years and older. CHM

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P E O P L E

P L A C E S

4 1

Tanya and Randy Cox, the 2015 GCHAR president.

Woody and Gayle Claris and Tom and Melissa Holt.

3 Lauren and Christian Nance. 4 Gary and Debi Saleeby.

FIRE AND ICE PHOTOGRAPHY BY JESSICA STRINGER

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The Greater Chapel Hill Association of Realtors kicked off 2015 with a wintry inaugural ball at the Chapel Hill Country Club. After a cocktail hour and dinner, past president Brett Bushnell handed over the leadership to Randy Cox, and Jaye Kreller was named Realtor of the year. The evening wrapped up with dancing and live music by Empty Pocket. CHM

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P E O P L E

P L A C E S

wellness that’s 4 1

Board members Christine Cotton and Allison Worthy.

to your goals

2 Board member Ken Witt and Mil Witt. 3 Barbie Garayua-Tudryn and Carrboro High School senior Talina Tudryn.

Sylvia and Fred Black.

LOVE OF LEARNING PHOTOGRAPHY BY JESSICA STRINGER

During the past three decades, the Public School Foundation has given more than $3.5 million to Chapel Hill-Carrboro City Schools. In January, the nonprofit organization hosted a “Thanks for 30” celebration at the Chapel Hill Country Club, where executive director Kim Hoke and president Laura Baxley spoke about the organization’s many accomplishments. Guests bid on items like art and an autographed basketball and enjoyed performances by three high school a cappella groups. CHM

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5 EVENTS

NOT TO MISS

Kidney Kare 5K Run/Walk SAT. MARCH 14, 8:30AM unckidneycenter.org

With the weather warming up, walkers and runners can dust off their tennis shoes for this 10th annual race that supports programs at the UNC Kidney Center. Kids can take part in the one-mile Kids Kare Run. Registration is $12-$25.

chapelhillmagazine.com March 2015

PHOTO BY HANNAH EARNHARDT

Brittany Leppert, Alex ter Avest, Daniel Morrison and Drina Dunlap at last year’s Storybook Gala.

Triangle Jazz Orchestra Night

Annual Community Egg Hunt

WED. MARCH 18, 7:30PM trianglejazzorchestra.com

SAT. MARCH 28, 11:30AM-1:30PM townofchapelhill.org

Spice up your week with music from Triangle Jazz Orchestra at their monthly rehearsal at The ArtsCenter in Carrboro. The 17-piece big band will be celebrating the sounds of Duke Ellington, Benny Goodman and others, and they don’t mind at all if you feel like dancing. Free, but $5 donation encouraged.

The Easter Bunny has been busy hiding 25,000 eggs throughout River Park in Hillsborough, so it’s up to kids ages 2 to 10 to bring a basket and find every last one. The whole family will enjoy live entertainment, games, prizes and a visit from the Easter Bunny himself.

Storybook Gala SAT. MARCH 21, 6PM rmh-chapelhill.org

Hop aboard a magic carpet during an Aladdinthemed soiree to raise funds for the Ronald McDonald House of Chapel Hill. You’ll join guests like Coach Larry Fedora for the third annual black-tie optional event that features a three-course dinner and dancing at The Carolina Club. Tickets are $175.

Chapel Hill Antiques Fair MARCH 28 and 29 dixiemedia.com/PeteJaeger

Take home some history as dozens of dealers set up their wares from vintage clothes, toys and jewelry to period furniture at American Legion Post #6. If you work up an appetite digging for treasures, there will be barbecue, hot chocolate and more available for purchase. Suggested entry fee $5. CHM

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O U R

L A T E S T

OBSESSIONS OUR EDITORS’ MOST RECENT FINDS WILL HAVE YOU HOOKED, TOO

Roots of North Carolina Dinner #taste2015NCroots

HISTORY COURSE(S)

The Uncommon Garden.

HOUSE (AND GARDEN) BEAUTIFUL

Ready for warmer weather? This spring, take inspiration from the gorgeous homes and gardens on display during these upcoming events. Home Roam April 11, jldoc.org The seventh annual home tour includes stunning homes in The Oaks neighborhood surrounding the Chapel Hill Country Club, each featuring small bites of popular dishes from different restaurants. Piedmont Farm Tour April 25-26, carolinafarmstewards.org/pft The 20th anniversary year promises to be the biggest and best! Learn about local and organic farming on a self-guided tour of dozens of working farms in Orange, Chatham, Alamance, Durham and Person counties.

chapelhillmagazine.com March 2015

Uncommon Garden Gala May 16, uncommongarden.org The privately owned, “secret” Uncommon Garden opens its gates for an after-dark soiree with food, spirits and art benefiting The ArtsCenter. Hillsborough Spring Garden Tour May 16-17, visithillsboroughnc.com Visit a dozen gardens in bloom including many smaller “pocket” gardens, learn from master gardeners, enjoy a formal tea and admire the winners of a floral display competition.

As part of our Taste event series, Amy Tornquist, chef and owner of Watts Grocery in Durham, will host a Roots of North Carolina Dinner on April 26, featuring a menu based upon dishes that have been created, cultivated and perfected in our state over the past two centuries. The first course will focus on apples, sorghum and pork. The second course will transport you to the coast for shrimp, clams and trout. And for dessert? Caramel cake! Each course will be paired with wine. Marcie Cohen Ferris, a Chapel Hill resident and author of The Edible South: The Power of Food and the Making of an American Region, will walk diners through the history of North Carolina cuisine. Tickets are $85 and are on sale now at tastetheevent.com. For updates about this and other upcoming events, follow Taste on Twitter – @tastetheevent.

PHOTO BY MARK TERRY

MODEL MOM By the time Alison Britt had her third child, she was frustrated with the choices – or lack thereof – she had when it came to postpartum nursing wear. Why weren’t flowy tops and dresses being offered, she wondered, instead of utilitarian, unflattering pieces? Alison isn’t a designer. She’s never taken a sewing class. She’s not even a fashionista. But she started sketching Alison Britt. some of her ideas and then – after Mulberry Silks in Carr Mill Mall created a pattern to get her going – she made herself some clothes that were pretty yet discreet. She got lots of compliments and realized: There’s a market for this. And thus her clothing line, which officially launches this month, was born. The Southern Village resident and mom to 12-year-old Ethan, 8-year-old Ellis Jane and 3-year-old Dylan insisted that everything – “including the tag” – be made in North Carolina. The line includes ponchos for $42, blouses for $84, tunics for $92 and dresses for $119. In the coming months, Alison hopes to add a pajama line and a fall collection, featuring long-sleeve styles. Right now, everything is available at alisonbritt.com, but she wants to have her line in local boutiques eventually. Though her background isn’t in fashion, it does fit in with what she’s doing now, in a way. With a master’s in early childhood education, she worked for years with young mothers who needed support services. “I worked with moms who had a hard enough time just getting dressed and getting a shower every day,” she says. “I don’t care if you breastfeed or not. But if you want to breastfeed, I want to make it easier on you. … We have enough to worry with and juggle. Why do we have to wear these ugly clothes that aren’t well made and fall apart in the laundry?” Thanks to Alison, now moms don’t.

SET IN CHAPEL HILL S av e Me is a new novel about love, truth and forgiveness – protagonist Daphne is reeling from the news that her husband has fallen in love with someone else. But as we read it, we couldn’t help but focus on the Chapel Hill (and Durham) references. Daphne and her husband live in an Orange County farmhouse. One character’s mother is a junior attorney whose mother is on the UNC Board of Governors. The Durham Farmers’ Market, Motorco and Duke Forest are cited. “I also mention a gas station on 15/501 heading out of Chapel Hill toward Pittsboro (at the Smith Level Road intersection) that has the best ham biscuits,” says author Kristyn Kusek Lewis, adding that she wrote much of the book at The Root Cellar and the Chapel Hill Public Library.

Kristyn – who also wrote Ho w L u c k y Y o u A r e – lived in this area for 11 years, although her family recently relocated to the Washington, D.C. area. She calls the book a “love letter” to “a vibrant place filled with diverse people doing interesting things.” You can buy S av e Me at Flyleaf Books, The Regulator, Letters and Parker & Otis. It’s also available online. CHM March 2015 chapelhillmagazine.com

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DRIVE RALEIGH IS MAKING A RUN IN THE GREAT CULINARY RACE OF THE TRIANGLE

BY JILL WARREN LUCAS

PHOTOGRAPHY BY BRIANA BROUGH

YOU’RE SURROUNDED BY GREAT RESTAURANTS

in Chapel Hill and Carrboro, but somehow, none of them fit your mood right now. You want a bite of something you’ve never had before – perhaps something with a little buzz that’s made you envy friends in the Capital City, whose earnest invitations you’ve managed to resist. After all, can Raleigh really be all that? Can dinner be worth a 30-minute drive? Is it possible that compelling culinary diversity has overtaken a downtown that used to roll up its sidewalks after dark? Yes, yes and yes. Raleigh is earning due acclaim for its lively food scene, largely due to Ashley Christensen. The reigning James Beard winner for Best Chef: Southeast is about to open her sixth downtown eatery, the open-kitchen Death & Taxes. Bridge Club, an event space upstairs, will follow later this year. Her flagship, Poole’s Diner, continues to beckon with high-end eats that attract a noisy in-crowd. Beasley’s Chicken + Honey is more low key but no less tempting. Tucked into a former Piggly Wiggly, it adjoins Chuck’s, her burger palace, while Fox Liquor Bar is downstairs. Close by is Joule, Ashley’s jewel-box coffee shop/bar that also serves breakfast, lunch and dinner. u

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A STAR, RISEN Ashley Christensen – pictured at Beasley’s Chicken + Honey – was one of several North Carolina women in the food industry written about in The New York Times recently. The article also pointed to Chapel Hill’s Andrea Reusing, April McGreger and Marcie Cohen Ferris.

March 2015 chapelhillmagazine.com

T H E

D R I V E

PHOTO BY JESSICA CRAWFORD

W O R T H

ABOVE John Holmes and Scott Crawford (a three-time James Beard semiﬁnalist for Best Chef: Southeast) are betting on Raleigh’s Person Street neighborhood. Standard Foods, opening soon, will be a cross between a farm-to-fork restaurant and a grocery store that sources some of its produce from the nearby Raleigh City Farm. ABOVE RIGHT At the new lucettegrace, folks line up for macarons, bourbon pecan pie croissants, barbecue breakfast cake and grilled cheese.

H I G H E R

S T A N D A R D

Once you’ve completed the Tour de Christensen, where to next? Seek a seat at Standard Foods, opening soon in the burgeoning Person Street neighborhood. Scott Crawford, former chef of the upscale Herons at The Umstead Hotel, is creating a farm-to-fork eatery and grocery hybrid that will source some fresh-picked produce at the adjacent Raleigh City Farm. Scott’s partner – in this and the white-linen Nash Tavern at Nash Square, to follow – is Raleigh entrepreneur John Holmes. They’ve hired Bret Edlund, who previously worked alongside Scott, as chef de cuisine, and James Naquin, former butcher/charcuterie whiz at Durham’s Guglhupf. Nearby is Stanbury, where Drew Maykuth dazzles diners with adventurous and ever-changing seasonal options – his Thai-seasoned steak tartare is a rare treat. 18 Seaboard equally attracts politicos and admirers of Jason Smith’s delicious commitment to supporting local growers. S O M E T H I N G

N U E V O

How about a walk on the culinary wild side? The tantalizing flavors of Laos are deliciously on display at Bida Manda, a place so beloved by cellist Joe Kwon of The Avett Brothers that he built his new house 26

chapelhillmagazine.com March 2015

just blocks away. (Before that, he lived in Durham.) Can’t get in? Try for a table at Garland, where Cheetie Kumar serves spicy Indian food that Ashley Christensen can’t resist. Also not to be missed is Jose and Sons in the Warehouse District. The Ibarra family operates the local El Rodeo chain, but chef Oscar Diaz has built a nuevo menu that fuses Mexican-Southern traditions – like the crazy good chicharron and waffles. Their hashtag? #HOLAYALL. Videri Chocolate Factory is in the same handsomely refurbished building. More regionally distinct flavors can be found at Centro and Sitti, kitty-cornered on Wilmington Street. Centro’s Angela Salamanca recently handed her apron to a new chef, but her kitchen skills made the small restaurant a big success. She’s now focusing on expanding the second floor to add a mezcal bar. Sitti, which means beloved grandmother in Lebanese, celebrates flavorful family traditions. You can make a meal of hot and cold mezze and steaming puffs of pita bread dunked in za’atar-laced olive oil. Vegetarians get to be the cool kids at the table at Fiction Kitchen. Caroline Morrison and Siobhan Southern use the best local ingredients (growers are credited on daily menus) and serve vegan desserts you wouldn’t think possible without eggs or dairy. S W E E T

E N D I N G S

Ah, yes. Dessert. With two extraordinary new bakeries now open downtown, it is imperative to save room for a treat at Bittersweet or lucettegrace. Heck, if you don’t make it to Raleigh often, you really ought to hit both. Think of it this way: You’ll walk off a few calories in the two-block stroll between them. Kim Hammer of Bittersweet used to make bittycakes organic delights for the now-closed Café Helios and other shops but longed to have her own place to serve comfort desserts and classic cocktails. Daniel Benjamin, former pastry chef at Herons, now crafts elegant nibbles priced for everyday indulgence at the contemporary patisserie lucettegrace, just steps from Death & Taxes. CHM

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PECCADILLO

EVEN IF YOU SET YOUR PHONE’S GPS to the address – 100A Brewer Lane in Carrboro – it’s easy to miss Peccadillo. Which is part of its alluringly discreet appeal. Like other contemporary speakeasys, and in direct contrast to the neon glare of more boastful bars, there is no sign on the door to declare that you have arrived at the right place. Likewise, there is no secret handshake or whispered word needed for access. Dare yourself to cross the threshold with confidence. Let your eyes adjust to the dim lighting. You’ll be

March 2015 chapelhillmagazine.com

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“A bar is only 15 to 20 percent about drinks,” says owner Tim Neill. “Eighty percent or more is atmosphere and service. It’s supposed to be evocative.” Heather Shores is one of the lab coat-wearing deliverers of that excellent service.

rewarded with stiff, classic cocktails, curated nibbles and smart chatter with an appealingly diverse clientele. “We’re not all things for all people, but we serve the best food and drink we can get our hands on,” says owner Tim Neill, a transplanted Australian who also owns downtown Durham’s Bar Lusconi. ‘ N O T

FOR YOURSELF a celebration of food & drink

Tim will be one of five area bartenders making artisan cocktails paired with food from Revolution and Piedmont at a special dinner on April 25. Tickets are on sale now at tastetheevent.com.

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While the word peccadillo refers to a small mistake or social faux pas, there’s little to quibble with at Peccadillo proper. The service is exceptional, making even a first-timer feel like a welcome regular – which includes a vast array of characters from the fashionably well-heeled to those who gleefully favor bold, pom-pom topped knit caps with braided chin straps. It’s a place where you can admit you have no idea what you want, put your trust in a lab-coated bartender and delight in the result. The magic comes from four months of intense training, which starts with the deceptively simple art of twirling a bar spoon. “Not as easy as it looks, is it?” Tim says, observing a pitiful debut performance. “There’s a lot more to mixing a great cocktail, and making customers feel welcome, than you might think.” u

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March 2015 chapelhillmagazine.com

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Peccadillo owner Tim Neill relaxes on a rare day oŸ at West End Billiards and Bocce in Durham. BELOW Peccadillo is known for its stellar charcuterie.

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Tim’s first bar job came at age 18, when he raked a hometown pub’s parking lot to earn pints. In the 1990s, after “chasing a woman to New York,” he found himself behind the bar, unhappily mixing optic green appletinis for yuppies who wouldn’t recognize a great cocktail if it were thrown at them. “People were very into vodka,” he says with a shrug while nibbling plump olives, hearty shavings of charcuterie and a global array of savory cheeses. After a brief foray in computer programming, his self-described “geek phase,” Tim returned to bartending. Fortunately, the dot-com bust coincided with the resurgence of classic cocktails. He lucked into a job at Freemans on Manhattan’s Lower East Side a week after it opened to rave reviews. “It opened some very big doors for me,” Tim says gratefully. “I wound up at some really lovely bars.” Tim viewed each transition – which eventually included The Crunkleton nearby on Franklin Street – as an opportunity to soak in experience from more seasoned bartenders. “I was really fortunate,” he says. “For a long time, what I did really didn’t seem like work.” The experiences helped Tim hone his concept of what a great bar should be. “A bar is only 15 to 20 percent about drinks,” he says. “Eighty percent or more is atmosphere and service. It’s supposed to be evocative.” He considered several locations, including Raleigh and Charleston, before settling on the spot diagonally across the street from Crook’s Corner. He gutted the space, formerly a punk rock club, and opened the spare, streamlined Peccadillo – which has no TVs or other distractions – in December 2011. His first customer was his latest mentor, Gary Crunkleton. “Such a kind and generous man,” Tim says. “I learned a lot from him about great service.” F O R

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Unlike The Crunkleton, Peccadillo does not stock virtually every available booze. Its list is more compact, focusing on specialty labels (like the intoxicating Becherovka, which taste like Christmas) and select wines. In other words, they stock what Tim likes to drink. There are no noisy blenders, few syrups and no PBR. “Although, we do carry Miller High Life,” he says with a hearty laugh. “I love it.” Tim scans the 11 p.m. winter weeknight crowd. There are some two dozen clearly content patrons, several flying solo, sipping cocktails and chatting while Brazilian jazz pulses in the background. “In the beginning, a lot of people thought we’d fail,” he says. “We thrive on reputation, but we still exist largely on word of mouth. We work hard every day to make sure people have a good time when they come here.” CHM 32

chapelhillmagazine.com March 2015

a celebration of food & drink

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Ricky Moore of Saltbox Seafood Joint and John Eisensmith of Six Plates prepare a four-course elegant dinner in the beautiful Sarah P. Duke Gardens paired with The New York Times “America’s Favorite Cider Award Winner,” Foggy Ridge Cider.

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Durham’s best bartenders – representing Bar Lusconi, Alley Twenty Six, Revolution, Piedmont and Nana’s – pair creative cocktails with heavy hors d’oeuvres by Piedmont’s Ben Adams and Revolution’s Jim Anile.

Taste 40 of the best dishes and beverages this area has to offer at The Durham Armory. Purchase VIP tickets to gain access to a reception beforehand that’s hosted by Lantern’s Andrea Reusing.

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Roots of North Carolina Dinner Amy Tornquist of Watts Grocery and Marcie Cohen Ferris, author of The Edible South: The Power of Food and the Making of an American Region, tell the story of North Carolina’s food history.

Proud supporter of the Durham branch of the Food Bank of Central & Eastern North Carolina. Last year, we provided over 17,000 meals!

Where Kitchen Design Is A Fine Art

The Kitchen Specialist

Fine Design and Cabinetry

3 4 0 7 U n i v e r s i t y D r i v e • D u r h a m , N C 2 7 7 0 7 • 9 1 9 - 4 9 0 - 4 9 2 2 • w w w. t h e k i t c h e n s p e c i a l i s t . c o m

March 2015 chapelhillmagazine.com

Home & Garden Issue

RETAIL

REJUVENATION

THREE NEW HOME AND GARDEN STORES WORTH CHECKING OUT. (YOUR HOUSE WILL THANK YOU!) BY JESSICA STRINGER

PHOTOGRAPHY BY BRIANA BROUGH

Yellow Chair Market

Amy Caylor repurposes and refinishes old furniture and parts, transforming them into treasures

NOT ALL KIDS GROW UP USING POWER TOOLS, but Amy Caylor and her three siblings did. “Now when I think about it, I can’t believe we have all our fingers,” Amy says. With (supervised) encouragement from their contractor dad and furniture-refinishing mom, Amy and her siblings were given room to be creative. She received her own drafting table in middle school and then went on to earn her master’s in architecture and spent years working for different architecture firms in Silicon Valley and the San Francisco Bay Area. When she went the freelance route, she took jobs that allowed her to focus on the more creative aspects of architecture like model building. 38

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Between her projects and her growing family’s move to Boston, Amy tinkered with repurposing scraps in the barn of their 1800s home. “As soon as we got there and started working on [refinishing the house], I just started making things out of old furniture and old wood and selling it on Craigslist,” she says. She grew a large customer base in the New England area, selling industrial tables, furniture and a namesake yellow chair at pop-up markets and vintage bazaars. “The thing that attracts me is the fact that old stuff had such a purpose before. People … hand made things, and they last so long, long enough that we can keep them and use them today,” Amy says. In her hands, auto ramps are combined with a piece of wood to become a hall table. She’s turned old apple baskets into pendant lights that cast beautiful shadows. “I’m drawn to certain things that I feel like I can already picture being something else,” she says. “Definitely when it comes to the dirtier, the rustier, the better.” u

N After leaving the Boston area, where she had established a name for herself, Amy was happy to ﬁnd “super supportive” customers in the Triangle. “I love the Carrboro feel of people keeping it local,” she says.

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With industrial lights and wood ceilings and ﬂoors, the Carr Mill Mall space was a ﬁtting backdrop for Amy’s pieces. “Honestly, I didn’t have to do a whole lot,” she recalls. “This big space was perfect.” It also has plenty of room for large items like tables and desks.

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When her family relocated to Carrboro in 2013, she felt a familiar itch. “[That] December, I started thinking I’ve got to do something,” she recalls. “I want to be building and making things.” She found the ideal space for a retail store and showroom in Carr Mill Mall and opened in April. “After I came in, I thought, ‘It’s a repurposed building; it’s perfect.’” Amy says. “I couldn’t have asked for a better space for my first store.” The location has proved to be serendipitous, leading to commissions for several local stores and restaurants. The Craigslist junkie doesn’t have to search as hard now that she’s befriended local couples who like to shop estate and yard sales. “They call me when they are back from a big run and say, ‘We have an Amy pile we think you’re going to love,’” she says. “Since I do have the store and I am in my workshop all the time, it is so helpful to have all those extra eyes looking for me.” But Amy does make sure she’s always got her own eyes open in case she spots something. Once, she pulled over to the side of road and called her husband, telling him to “bring the truck – I’m going to sit right here so no one takes [this piece].” These days you can order yourself a rustic wood table from a catalog or the mall, but Amy encourages shoppers to consider authentic pieces. “People made things so well back then, and there’s all this character built in. It’s stuff that people are faking now,” she says. “I’ll make ‘new’ farm tables, but it’s all out of 300-year-old reclaimed wood.” Her philosophy is if you’re really going to get a table that kids might make fork marks in, look for one that has already been weathered and used. “It’s been around a long time. It’s lasted, and it’s going to last for as long as they need it.” u

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March 2015 chapelhillmagazine.com

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S Palette & Parlor

Inspired by their time in Denmark, Ivy and John Simon sell modern furniture that stands the test of time

SOMEWHERE BETWEEN strolling Copenhagen’s streets and dinner parties with Danish friends, Ivy Simon dreamed up a big idea. During a year working abroad, the Chapel Hill native and her husband John were exposed to great design in a country where Hans Wegner and Arne Jacobsen are household names. “The elegant simplicity of it [all] is what really appealed to us,” she says. The sleek lines and distinctive nature of the modern pieces were still in their minds after they moved back to the States. So the pair combined John’s background in quality and operations with Ivy’s time in global marketing, opening Palette & Parlor in June. Tucked in East 54, the expansive store is industrial, softened with floor-to-ceiling curtains. The raw concrete floors show off the cowhide rugs, and pieces like The Swan Chair and The Barcelona Chair come close to resembling art pieces. But don’t think for a minute this is a museum. “We’re not a gallery where you come in and look but don’t touch. We want people to feel very welcome,” she says. “Everything that we sell is meant to be cherished, but also enjoyed, lived on, sat on, eaten on and played on.” They’ve developed a far-flung following. Customers in Wilmington drove up to see a Harry Bertoia diamond chair, and the Simons sold a chair by an Italian designer to a client in Dubai last fall. u 42

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In addition to the European lines, Ivy carries modern furniture made stateside including North Carolina-based Precedent and Pennsylvania-based Knoll. She also stocks porcelain pottery by Haand made in Eli Whitney, N.C., and true to the ‘Palette’ part of the store’s name, displays art, including these paintings above by local artist Peter Butler.

A North Chatham Neighborhood Just 10 Minutes from Downtown Chapel Hill

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2113 Old Greensboro Rd. March 2015 chapelhillmagazine.com

After Los Angeles and Long Island, Ivy says North Carolina has the largest concentration of modernist homes. Once, during a home tour in Durham, she saw a light ﬁxture she liked, ﬁgured out who made it and decided to carry it in the store.

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Most everything in their store is made-to-order. “In our country, there’s been a more mass-market mindset, like ‘Oh, I’ll just have it for a few years and throw it away,’” she says. “Ikea obviously brought Scandinavian style to the masses but the furniture is very inexpensively made and not really designed to last forever.” In the era of new gadgets every two years, Ivy sees a parallel between Denmark and her husband’s hometown of Hickory – both have a dedication to quality and a long tradition of craftsmanship. But some aspects of European design get lost in translation. “All Europeans love natural wool and felt materials, and I got [a chair in the store] and thought, ‘Hm, dark gray wool in North Carolina in the summer may not have been my best choice.’” Ivy recalls. The level of quality means they don’t seek to compete with the big box stores. “I tell people I think it’s smart to invest over time because a lot of the pieces you’ll have forever and be able to hand them down to your children,” Ivy says. Case in point, one of their first customers was a couple who have been married 50 years and are still adding to their collection. John delivered a chair to the couple’s modernist home in Durham, and they showed him all the original Hans Wegner items they bought in the 1960s. “They had a teak dining room set that had held up all those years,” Ivy says. “It’s a testament to the quality.” u 44

chapelhillmagazine.com March 2015

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“I truly believe if you want to change the look of a room and you don’t have the wherewithal to get it completely redone, if you can paint or put in a new rug or some lamps, you’ve got a new room,” Sally says.

in Raleigh] because I knew everybody there. I never bothered to tell her I didn’t work there,” Sally recalls. “I sold her a complete bedroom’s worth of furniture.” Impressed by her sales prowess, the owner offered her a job on the spot that Sally would parlay into a store manager position. Soon, she was a regular attendee of the New York and LA gift shows and traveled to Copenhagen and Milan on modern furniture buying trips. ‘ D O

SallyMack Life Furnishings

Sally Stollmack’s home accessories shop is as warm and cheery as she is

IF YOU’RE LOOKING FOR SALLY STOLLMACK

and she’s not at home, she’s likely at Midtown Market, the shopping center bookended by Lucha Tigre and The Root Cellar. Sally lives less than a mile away from where she occasionally hostesses at Kitchen and once sold books at Flyleaf Books. “In a joking fashion, the people who own the other stores call me the ‘mayor of Midtown,’” Sally says. Her own store, SallyMack Life Furnishings, opened in October and is becoming a go-to stop for gifts and home accessories. It was an accident that the 1978 UNC grad, who studied speech communications and sociology, got into retail. After two decades in the stereo business, Sally was shopping in a furniture store when a customer approached her. “She assumed I worked at [Ecko International Furnishings 46

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When Sally left Ecko in 2008, she volunteered, then worked as a national sales manager for a commercial dining furniture company and finally ended up as a bookseller at Flyleaf for four years. It was her success selling jewelry and handbags there – and her huge following – that inspired her to open shop. After finding a location that was practically her backyard, she returned to the gift-show circuit, applying her trained eye for color and design. She’s filled her warm and inviting store with display cases and shelves featuring bowls, vases, lamps, rugs and other treasures to “help people take a place they really like a lot and turn it into a place they really love.” Although she employs two part-timers, it’s usually Sally behind the solid cherry door-turned-sales counter greeting customers. Husbands tell Sally, “my wife said I should just come in here and get her anything because she loves this store.” More than half of the time, in a few minutes she can figure out who the wife is and point the husband to merchandise she admired a week earlier. (For more direct gift-giving, there’s a chalkboard wish list so shoppers can write down items they want.) As she nears six months in business, Sally still finds that the most surprising thing about owning her own store is “how hard I’m working — harder than I’ve ever worked before in my life — and how happy I am. ... It’s a really great feeling knowing that this is my place, and people are coming in because they like what I’ve created.” u

Come on in, we’d love to show you our homes. Great neighbors are always willing to open their doors to you. And at Berkshire Hathaway HomeServices York Simpson Underwood Realty we have a lot of doors we can open. Of course, we’re also experts on what’s outside of those doors. Our sales associates know the best parks, the best restaurants for date night, and where the farmers’ markets are located. Because when you’re moving in the Triangle, you’re not just buying a home, you’re buying a neighborhood. We can help you with both.

BHHSYSU.com ©2015 BHH Affiliates, LLC. An independently operated subsidiary of HomeServices of America, Inc., a Berkshire Hathaway affiliate, and a franchisee of BHH Affiliates, LLC. Berkshire Hathaway HomeServices and the Berkshire Hathaway HomeServices symbol are registered service marks of HomeServices of America, Inc.® Equal Housing Opportunity.

March 2015 chapelhillmagazine.com

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Four generations of the Fitch family have worked at the shop. Here (left to right), siblings Mac and Carol Fitch with two of Mac’s sons, John and David. (Not pictured: Mac’s son, Brad, who works there, too.)

FITCH LUMBER COMPANY NOW THAT YOU’VE LEARNED ABOUT THREE NEW STORES, GLIMPSE INTO THE HISTORY OF THE FOURTH€GENERATION HARDWARE STORE THAT’S BEEN A FIXTURE IN CARRBORO FOR MORE THAN A CENTURY

or generations, locals have picked out paint, selected crown molding and grabbed another box of nails at Fitch Lumber. It’s probably the only place in town to shop for a Carolina blue toilet seat while you wait for a key to be cut. The store carries “everything you need to build a house from bottom to top,” says Carol Fitch Walker of her family’s business, and for 108 years, it has served the community. Mebane was the original location of the store that

chapelhillmagazine.com March 2015

Carol’s grandfather, A.B. Fitch, opened in 1907. As Chapel Hill and the university grew, he decided Carrboro was an ideal spot for a delivery outpost overseen by his oldest son Bernice. When the Mebane location burned down in the mid-1940s, A.B. shifted the entire business farther south. “They had enough foresight to figure out that Chapel Hill was growing way faster than Mebane at that point,” Carol says. That same year, Carol’s father, Miles Fitch, joined his family at the store on North Greensboro Street. Years later, the tradition continued as Carol’s cousin R.B. (Bernice’s son) and her brother Mac joined the ranks after graduation. (R.B.’s passion for the kitchen remodeling family business next door, Fitch Creations, would later lead him to acquire land in Chatham County and leave the store to develop Fearrington Village.) Seven years younger than Mac, Carol also got a job at Fitch Lumber after she graduated. Between them, Mac and Carol have a combined 85 years of experience working in the store. The siblings grew up here, helping with inventory and running the cash register in high school, surrounded by more than one family. “Even though the Fitch family [ran the store], we had several families where the father and their son and their grandson would work here,” Carol says. She says up until a few years ago, the average amount of time anyone spent working at

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First Impressions Lawn and Garden personal service • professional results Fitch Lumber was 18 years. It’s this reliability on seeing a familiar face that Carol says keeps customers coming back. “Lots of times when you go to the hardware store, you really like a salesman who’s helped you and you feel comfortable going back to them,” Carol says. At a big box store, “they’re not going to be there every single time.” But at Fitch Lumber, she says, “a lot of people will come or call and ask if Mike’s here or if Joe’s here.” When Fitch Lumber first opened its doors, they sold coal, and supplies were delivered by horse and by train. Back then, Carrboro was just a small mill town. Now Carol says, “At night, it’s like New York City, and people are walking everywhere. It’s brought in an eclectic new group who are not just the old Carrboroians or the college students.” The store’s kept up with the changing times and the building trends and now carries more green materials. Today, three of Mac’s sons work alongside him and Carol at Fitch Lumber. For Carol, one of the most rewarding parts of the family business is staying close to her family members and their enduring legacy. “It’s got to make my grandfather and parents proud that it could keep going,” Carol says. “I’m sure my brother will be hugely proud of his boys if they can keep it going and move on past the fourth generation.” CHM

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March 2015 chapelhillmagazine.com

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Home & Garden Issue

THE PERFECT

FIT THE HEFLINS’ TWO KIDS HAVE SPENT CONSIDERABLE TIME IN CHILDREN’S HOSPITALS. NOW, THE FAMILY’S PURCHASE OF BRIAR CHAPEL’S “MIRACLE HOME” HAS HELPED RAISE THOUSANDS OF DOLL ARS FOR DUKE CHILDREN’S HOSPITAL & HEALTH CENTER.

BY JESSIE AMMONS

SOMETIMES, A HOUSE IS JUST A HOUSE.

Upstairs, in the secret playroom, the back shelves have tiles with amateur-looking artwork on them. They were made at a charity 5K in Briar Chapel to raise money for the Miracle Home. It’s a nod to the strong sense of community in the neighborhood, to people’s investment in supporting Duke Children’s Hospital and to the Miracle Home’s charitable mission.

Often, a house becomes a home. Once in a blue moon, a house becomes so, so much more. “We said this house must have been waiting for somebody. I was waiting for someone to get it that got it. Through this whole process, I kept saying, ‘I just hope somebody really nice lives here.’” Alaina Money, division president of Garman Homes, is standing in the open kitchen of a Briar Chapel home she helped design and build. The kitchen is stunning, with custom cabinets painted navy blue, a huge island meant for lingering after breakfast and an automatic espresso machine that puts a Keurig to shame. “Those cabinets are a Sherwin-Williams color, but it’s [informally] called March 2015 chapelhillmagazine.com

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Originally from the Chicago area, Betsy and Mike – parents to 3-year-old Lyla and baby Graham – are high school sweethearts.

‘Miracle Blue,’” says Allison King, vice president of product and design at Garman. That’s because this is the 2014 Miracle Home, an annual donation of proceeds from the sale of a custom home to Duke Children’s Hospital & Health Center. Each year, a builder is asked to take on the celebrated project. “Allison and I did a lot of praying about this house,” Alaina says. “It all came together.” H O U S E A S C A R E G I V E R ere’s how it works: A local building company heads up the Miracle Home project. That team chooses where and how to build the house and also pledges to raise a certain amount of money – $200,000, in this case. It culminates in MIX 101.5’s annual radiothon for Duke, when the donation is made. It’s the real estate industry’s take on fundraising – so while selling the

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home is, of course, a goal, it’s not necessarily the top priority. “We wanted to design this from the perspective of caregiving,” Alaina says. “A house as a mechanism of caregiving. That was our inspiration.” Therefore, not only is the master bedroom downstairs, but also another bedroom and bathroom. It could be used as an inlaw suite or a guest bedroom, but the idea stemmed from a family friend of Alaina’s who recently had back surgery. With limited mobility and no bedroom space downstairs, the woman had to set up a temporary makeshift bedroom space in the living room, which offers no privacy or refuge. Every single layout decision was made with consideration of both the practical and emotional aspects of caregiving. “We wanted to have places to gather and celebrate and places to retreat and reflect,” Alaina says. The mindset informed design decisions, too. It’s full of small, intentional accents, like sliding closet doors to maximize bedroom

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THE FACT THAT PURCHASING THIS HOME WE LOVE ALSO SUPPORTS A CAUSE SO NEAR AND DEAR TO OUR HEARTS MEANS THE WORLD TO OUR FAMILY.

“We love the clean lines of this trim and wanted to paint it a darker color,” says Allison King, vice president of product and design at Garman. “We just ﬂipped the outside color palette. We knew we wanted to do the rails and the trim di‹erently than we normally do – normally we just paint them all white. We did the walls the lighter color and the trim the darker color.”

space and a built-in cabinet area near the front door that’s outfitted with outlets, perfect to use as a family charging station and an organizing spot for school folders and backpacks. It’s also full of larger accents that are, simply put, pretty sweet. An upstairs deck features an automatic retractable screen so you can lounge in the sun or hunker down and watch a movie on your screened-in porch. “Why shouldn’t your home feel like a vacation home or a spa?” Alaina says. H O U S E A S C H A R I T Y ne such sweet spot is the sunken outdoor stone living room. Yes, it’s exactly what it sounds like, including a fire pit. “I love it out here. I’m from Chicago, so these Southern winters don’t faze me,” says Mike Heﬂin, who recently purchased the Miracle Home with his wife, Betsy. “This sold me by itself. I’ll be out here, like, 12 months a year.” The

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Heflins just closed on their new home in January and moved in last month. Mike and Betsy knew it was time to relocate from Chicago and had decided on North Carolina. They spent the fall living with her parents in Governors Club while slowly house hunting, with the intent of really seriously looking post-holiday season. A love

of green spaces led them to Briar Chapel – this is where the story gets really cool. Mike went to visit the Miracle Home with his Realtor one Saturday morning and came home raving about it. “Her parents are both teasing me because I’m easily excitable. They said, ‘You like it too much. There’s no way you can like it that much.’” After Betsy went

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and also fell in love, they decided to make an offer. Only then did they learn about the Miracle Home’s purpose. “My daughter was born at 26 weeks and spent almost exactly four months in a Neonatal Intensive Care Unit (NICU),” Mike says, getting emotional. “My son was born at 35-and-a-half weeks. How do you give back to a children’s hospital? You don’t get a whole lot of opportunity to give back to a children’s hospital, so this was, like, a fantastic opportunity.” It seemed like fate. When another offer was made, Mike says they put “the fullcourt press on” by sharing their personal experience with children’s hospitals, in hopes it would help their chances. “We weren’t going to lead with a story about our kids, but when [they] got another offer we were like, ‘OK, we’ve got to put it all on the table,’” Mike says. “We’ll tell Lyla one day that her story helped secure this house. She basically grew up in a NICU, and now she gets to keep growing up here.” Betsy had never heard of a Miracle Home before. “The fact that purchasing this home we love also supports a cause so near and dear to our hearts means the world to our family,” she says. “We are so honored that this home can help out other families like ours, or anyone who ends up needing highquality hospital care for their little one.” H O U S E A S H O M E roximity to good health care was a priority as the Heflins decided to move south, since 3-year-old Lyla and 5-month-old Graham still easily catch infections. “Having premature children, especially as young and small as Lyla was, is the most helpless feeling I’ve ever experienced,” Mike says. Excellent nearby medical institutions provide a peace of mind that will allow the family to settle in to

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Talk about a short timeline: Garman Homes was approached about taking on the project in January 2014. They broke ground on June 5 and ﬁnished September 26.

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their new life. “I have no doubt in my mind that this house was made for you,” Alaina tells Mike, before revealing that they actually turned an interested buyer down earlier last year because it “just wasn’t right.” Briar Chapel’s cultivation of an active lifestyle is something the former city dwellers can’t wait to embrace. “We want our kids to be able to enjoy the outdoors as much as possible,” Betsy says. For those gloomier days, though, when even the sunken outdoor living room and automatic screened-in porch are no-gos, the family can retreat to their secret playroom. Push on an upstairs bookshelf and it opens – a secret door! – to a brightly painted room complete with a curtained stage in one corner and two swings hanging from the ceiling. “Because, why not?” Alaina says. “This room is about having a really good life and being present.” That’s exactly what the Heflins plan to do. (Mike got a full-size popcorn machine for Christmas in anticipation of family movie nights.) Really, though, it’s about cherishing their moments as a family. “Babies of Lyla’s gestational age statistically have about a 50% survival rate. Had it not been for our incredible hospital with a top-tier NICU attached to one of the best children’s hospitals in the U.S. [in Chicago], we most likely wouldn’t have had the same outcome of our perfect beautiful little girl,” Betsy says. “The love, care and attention that they gave our children is incredible,” Mike adds. “We will never be able to say thank you enough for the miracle they gave us. This home is hopefully our opportunity to try to live that spirit. To give our children what we couldn’t in the first days and weeks of their lives but that the hospital gave to them in our place: love, affection, attention and, most of all, a safe place to call home.” CHM

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“Cooking is obviously very important to me – and we love to entertain – so we know that it looks like this is half of our house,” says Kate, a registered dietitian, “but we’re OK with that.”

chapelhillmagazine.com March 2015

Home & Garden Issue

FIXER-

UPPER FIRST€TIME HOMEBUYERS ALEX AND KATE SAYRE TOOK THE DO€IT€ YOURSELF ROUTE TO RENOVATING THEIR GRAHAM STREET COT TAGE

BY JESSIE AMMONS PHOTOGRAPHY BY BRIANA BROUGH

LIKE MANY FIRST-TIME

homebuyers, Alex and Kate Sayre had criteria in mind that they were unwilling to compromise on. Well, one criterion, really: location. “Alex gave me a very small radius of where he wanted to live,” Kate remembers. “Very, very small.” That radius was downtown Chapel Hill – as in, walking distance to Franklin Street. “If we weren’t going to do it ourselves, it just wasn’t going to happen.” Luckily, Alex had just started Argyle Building Company, which specializes in home renovations. So when they found

March 2015 chapelhillmagazine.com

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“Who doesn’t want a little Carolina blue in their house?” asks Kate. Alex made the mantel out of the wood rounds that were used as centerpieces at the couple’s wedding.

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a fixer-upper on Graham Street that had been vacant for the past two years, they rolled up their sleeves. G O I N G F O R T H O N T R U S T

rom the get-go, the couple knew they would most likely purchase an older home and renovate it. And yet, when Alex found out about the available property and first showed it to Kate, she was underwhelmed. The midcentury cottage with a 1990s addition was narrow, dark and “almost claustrophobic.” The front porch featured two concrete statues painted onto the floor. “It required a lot of trust,” she says of purchasing the home. “I’d seen him transform a house down the street and lots of other projects.” “I had to uncover a little bit of [the original] beadboard to convince her,” Alex adds. “She trusted me.” They signed on the house in May 2013 and spent a whirlwind summer making it their own. Since Alex does this for a living, they only loosely planned the trajectory. “We just had hand-drawn plans,” Kate says. “Alex is very creative and has a vision.” The first step was figuring out what to do with the main living area. They knew they wanted to open it up – Kate is a registered dietitian, so having a spacious kitchen was a priority. Then, Alex noticed

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DOWNTOWN AND THE LIVING IS EASY “Who can say they have a distillery, a church, a funeral home, on their side of the street – and a power plant – and on the other side of our street is a barcade, a burger shack, a clothes salon, a hair salon, a yoga studio?” Kate says of South Graham and West Franklin streets. “It’s a very unique place.” Kate works as the student health dietitian at Duke, but she still takes the bus to Morehead Planetarium and then into Durham. “There are full weeks where I don’t use my car,” she says. “It’s awesome. I love it.” One of Alex’s favorite parts of their house is the front porch. “I love having my coffee out there in the morning,” he says. It’s made all the better by the fact that “we can hear the stadium and hear football games,” he says of Kenan. During big games or other town events, such as the Tar Heel 10-Miler, “it’s fun to just be out there, watching the people go by.” It’s no wonder they wouldn’t compromise on living in this area. They plan to build community in characteristic do-it-yourself style. “We have a friend who just got engaged,” Alex says, “and we’re sending them listings, trying to get them to move near here.”

Kate, Casey Linke, Alex, Jay Linke, Leslie Wiseman and Wes Heymann hang out in the backyard. Alex, Wes and Jay graduated from Chapel Hill High in 2001.

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an upstairs closed-off attic. “The big decision was whether to loft or not,” Alex says. Loft they did. When you walk into the home today, you essentially walk into one big room with definitive areas: a dining nook, a living room space and a kitchen with high ceilings. In fact, the high ceilings give way to an upstairs, lofted hangout space, complete with an automatically retractable

wooden ladder. “We uncovered some cool things, like these original beams,” Kate says, referring to the wood beams that inspired the ladder. “All the ceiling beadboard is original. Alex really loves discovering the character of the original house and then working around it while showcasing it by adding modern things, too.” u

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n order to have a loft, the original popcorn ceiling had to be torn down. “So we were in head-to-toe white suits,” Kate says. They discovered that a tenant decades before must have had a coal-burning stove. “As we were pulling out insulation, there was

coal dust, too,” Kate says. “Our all-white suits were completely black. It was sort of scary.” “Yeah, I didn’t know that would be there,” Alex admits. But that’s part of what he loves about renovating. “It’s fun to let the house tell you what is possible,” he says. “It’s fun to let the space settle in for a little bit and then keep visualizing how it’s all going to work.”

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After the ceiling came down, they set to work removing five layers of linoleum flooring and multiple coats of wallpaper and paint. “It was literally peeling up decades,” Alex says. “It was pretty cool to see, actually.” At the time, the couple had just gotten engaged, and it proved to be an irreplaceable pre-marriage bonding experience. “We slept on the floor of the kitchen for a week or so,” Alex says with a laugh. Although overwhelmed at times, Kate was hooked. “With my work [as a dietitian], I don’t often see quick results,” she says. “That’s the part I miss. Even in crazy times, I could see change happen daily. I would be at work, and Alex would send me a picture of floors being installed, or whatever it was, and that was so exciting to me.” ‘ A L W A Y S

L I S T ’

y August 2013, the Sayres had moved in, but they didn’t officially complete their renovation until earlier this year, with a facelift to the front porch. So are they really finished? “Being

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Renovating a home is not always glamorous. “We slept on the ﬂoor of the kitchen for a week or so,” Alex says with a laugh.

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Blank Slate “Our color scheme is basically white,” Alex says. “We wanted the architectural details to be the focal point, rather than an accent wall or something like that.” But don’t be afraid to shake it up a little. “The kitchen ceiling has a tint of light blue,” he says. “And I’m a big fan of pops of color,” Kate adds, hence details like a bright yellow front door. “We wanted a basic palette so we could have fun with things like that.” Divide and Conquer “My brain works more in a science way,” Kate says. “I don’t have that creativity that he does.” While Alex planned big overhauls like the loft, Kate focused on manageable tasks. “He would give me projects,” she says. “Like, it was my job to go to the kitchen planner site and figure out our cabinets.” Delegate, Delegate, Delegate! “It was a second job, all of the home stuff,” Kate says. “It was a crazy time.” They quickly learned that receiving help from friends and family is a sign of strength and not weakness. When nearby family members offered to help for an afternoon or keep their dogs or otherwise pitch in, the Sayres wholeheartedly accepted. “You just can’t do it alone.”

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These wooden hangers were made by Kate’s dad and younger brother as an engagement gift. The old department store coatrack came from a house Alex renovated. The client gifted it to him.

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married to a builder and having done a lot of this ourselves, there’s always a list of wishes,” Kate says. But for now, they’re enjoying the fruits of their labor. They love to entertain and often host friends for dinner or just hang out in the loft before walking somewhere downtown. In November, they hosted their family for Thanksgiving. (“Thirteen [people] at the [kitchen] island is a lot,” Alex says.) The house is officially a home. “It feels really comfortable for us,” Alex says. “We’ve had our hands on every piece of everything in here,” Kate adds. “There’s a story to everything.” Of course, Alex has already loosely planned how to add more bedrooms to the back of the house should they one day expand their family. For now, though, they’re plugging into the location they so determinedly sought. “When we first moved on this street, people didn’t know it,” Kate says. “We would say it was the last street before Carrboro. But now people know it.” The two can often be found at Beer Study or The Baxter Barcade or sitting at Al’s Burger Shack on the outdoor patio Alex’s company built. “While with all of the students, we sometimes feel like this is maybe not as much of a neighborhood, we definitely feel like with the local business owners it is,” Kate says. “I feel like we’re invested not just in this space but in this whole area.” CHM

CHECK OUT KATE’S BLOG Kate is one of our regular guest bloggers at chapelhillmagazine.com – where she submits recipes and writes about meal planning, local food products and more.

Go, Heels! The Sayres often entertain during UNC games.

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• Master-planned community featuring a Fred Couples Signature Golf Course

Find your space to live and play. Call 855-7-LENNAR

Lennar.com/ChapelRidge or Lennar.com/BriarChapel Copyright © 2015 Lennar Corporation. Lennar, the Lennar logo, Everything’s Included Home and the ei logo are registered service marks of Lennar Corporation and/or its subsidiaries. 3/15

LEN_038_03_QuarterPg_Ad_Final.indd 1

2/4/15 4:10 PM

DESIGN BUILD

Carol Ann Zinn

cazinn@zinndesignbuild.com

919.493.0099

Designing and Building Fine Custom Homes, Additions and Remodels • T I M E L E S S B E AU T Y S I N C E 1 9 7 8 •

zinndesignbuild.com

PA L E PUNCH UP YOUR

GARDEN

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 Mixed herb arrangement, $75 University Florist  Handpainted birdhouse gourd by Rosemarie Hunter, $88 WomanCraft  Set of 8 garden markers and pot, $32.99 Wild Bird Center  Pail and hand tools, $8.99 and $2.99/each Fifth Season Gardening  Kitras Art Glass balls, $35-$49 Cameron’s  Antique watering can, $145 Whitehall Antiques

chapelhillmagazine.com March 2015

ETTE Home & Garden Issue

IT’S EASY TO BRIGHTEN UP YOUR HOME AND GARDEN THIS SEASON WITH COLORFUL ACCESSORIES BY JESSICA STRINGER

PHOTOGRAPHY BY BRIANA BROUGH

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LIVING ROOM

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  Panama walnut picture frames, $60-$65 SOUTH  Magnifying glass, $29 Night Gallery – Branching Out  Rectangular tray in Skate Petrol by Bodrum Linens, $120 Southern Season  Gold star, $20 La Boutique Lane  English elongated diamond motif brass push-rod candlesticks, $400 Whitehall Antiques  Mediterraneo bowl by Alessi, $180 Details March 2015 chapelhillmagazine.com

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KITCHEN

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 Wooden cheese/cutting boards by Elijah Leed, $85 and $120 Light Art+Design  Avocado soap, $10 Night Gallery – Branching Out  Artichoke spoon rest, $8.95 Kitchenworks  Salt and pepper shakers, $16.95 Southern Season  Apple oven mitt, $8.50 Kitchenworks  Plate, $12 La Boutique Lane

chapelhillmagazine.com March 2015

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OUTDOOR ENTERTAINING

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   Solar lantern by Allsop, $24.95 Twig  Bellezza Bloom Daisy Oval Platter, $90 VIETRI  Ceramic water bowls by Creature Comforts, $19.95 and $25.95 Woof Gang Bakery  Ice cream bowls by Haand, $25/each Light Art+Design  Throwbed in Harbour Island Blush by Hedgehouse, $375, SOUTH  Cyan outdoor garden stool, $178 Sew Fine II March 2015 chapelhillmagazine.com

Join Honorary Host, Coach Larry Fedora, and hop aboard a magic carpet for an evening of enchanting characters, a delicious three course menu and mystical entertainment.

Saturday, March 21, 2015 6:00 p.m. - 11:00 p.m. • The Carolina Club Reserve your seats before the sands of time run out at

www.rmh-chapelhill.org or call 919.913.2045

L&N Andreas Foundation McDonald's • Eisai • Morgan Creek Capital Management • The Coca-Cola Company • Havi Global Solutions • Dr Pepper

Children’s Boutique 919 967 2919 • www.puddlebaby.com Galleria • 400 S. Elliott Rd. Located next to PURPLE PUDDLE 80

chapelhillmagazine.com March 2015

I N

R E S C H A P E L H I A N A D V E R

T A U R A N T S , D E L I L L , C A R R B O R O , D N O R T H E R N C H T I S E R S H I G H L I G

S A N D B I S T R O S H I L L S B O R O U G H A T H A M C O U N T Y H T E D I N B O X E S

TASTE

CHAPEL HILL East Franklin Street Downtown Artisan Pizza Kitchen Sandwiches, hamburgers, pizza. 153 E. Franklin St.; 919-929-9119 Bandido’s Mexican Cafe Burritos, salads, quesadillas, tacos. 159-1/2 E. Franklin St.; 919-967-5048

PHOTO BY SALLY SCRUGGS

[B]Ski’s Specialty wraps. 147 E. Franklin St.; 919-969-9727 BUNS Serves gourmet burgers, fries and shakes made from fresh ingredients; beer and wine only. 107 N. Columbia St.; 919-240-4746; bunsofchapelhill.com Carolina Coﬁee Shop Casual American cuisine for breakfast, lunch and dinner. 138 E. Franklin St.; 919-942-6875

THE DISH

Chopsticks & More Chicken wings, hot bowls. 163 E. Franklin St.; 919-933-5277

LaPlace

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 Krispy Kreme Doughnuts Glazed doughnuts and more. 157 E. Franklin St.; 919-929-3466 Kurama Sushi & Noodle Express Dumplings, salads, noodle dishes. 105 N. Columbia St.; 919-968-4747 Linda’s Bar & Grill Local beer, sweet potato tots, cheese fries, burgers. 203 E. Franklin St.; 919-933-6663 McAlister’s Deli Sandwiches and baked potatoes. 205 E. Franklin St.; 919-969-1102 Mei Asian Noodles, soups, fried rice. 143 E. Franklin St.; 919-537-8409

chapelhillmagazine.com March 2015

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1 1 1 N . C H U R T O N S T . , H I L L S B O R O U G H 9 1 9 - 2 4 5 - 0 0 4 1 L A P L A C E H I L L S B O R O U G H . C O M

Talk to any Louisiana transplant about po’boys, and they’ll tell you within 30 seconds that “it’s gotta have the right bread.” In an age when restaurants boast about local ingredients, I’m glad LaPlace ships in Leidenheimer Baking Company bread from the Crescent City. It’s a testament to the authenticity of this Cajun/ Creole eatery named for the small town just west of New Orleans where partner Joe Tullos grew up. Nary a strand of Mardi Gras beads in sight, LaPlace displays black-and-white photos from its namesake city and has a separate sausage kitchen. It also has a menu that could comfort homesick Louisianans with boudin balls, étouffée and the aforementioned po’boys (my version was made from ground pork and shrimp and topped with okra, tomato and andouille chips). Round out your meal with a side of Cajun Maque Choux (“basically creamed corn on steroids”) and an Abita root beer. $9.50 – Jessica Stringer CHM

D I N I N G

R&R Grill Spicy wings, kabobs and flatbread pizza. 137 E. Franklin St.; 919-240-4411 SPANKY’S A Chapel Hill institution since 1977, the American bar and grill serves hamburgers, brown sugar baby back ribs, garden fresh salads and barbecue; all ABC permits. 101 E. Franklin St.; 919-9672678; spankysrestaurant.com Sugarland Cupcakes, gelato, pastries. 140 E. Franklin St.; 919-929-2100 Sup Dogs Creative hot dogs and sides like jalapeño popper tots and funnel cake sticks. 107 E. Franklin St.; 919-903-9566 Sutton’s Drug Store Burgers, sandwiches, breakfast, milk shakes. 159 E. Franklin St.; 919-942-5161 SweetFrog Premium Frozen Yogurt Choose your own yogurt and toppings. 105 E. Franklin St.; 919-537-8616 Time-Out Southern comfort food. 201 E. Franklin St.; 919-929-2425 TOP OF THE HILL Our only local distillery also offers beers and American food, like burgers, flatbreads and entree specials; all ABC permits; outdoor dining. 100 E. Franklin St.; 919-929-8676; topofthehill.com Top This! Roast Beef, Burgers & More Build-your-own sandwiches. 161 E. Franklin St.; 919-240-7160

BREADMEN’S A variety of sandwiches, burgers, salads and grilled meat, as well as daily soup and casserole specials. Breakfast served all day; vegetarian options; outdoor dining; beer and wine only. 324 W. Rosemary St.; 919-967-7110; breadmens.com Carolina Brewery The fifth-oldest brewery in the state; all ABC permits. 460 W. Franklin St.; 919-942-1800 Carolina Crossroads at The Carolina Inn New American cuisine and seasonal specialties; all ABC permits. 211 Pittsboro St.; 919-918-2777 Chipotle Mexican Grill Burritos, quesadillas, salads. 301 W. Franklin St.; 919-942-2091 For Special Occasions... Cholanad Contemporary South Indian cuisine, all ABC permits. 308 W. Franklin St.; 800-246-5262 Crook’s Corner Southern classics. 610 W. Franklin St.; 919-929-7643

like Dinner. 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

454 W. FRANKLIN ST. • CHAPEL HILL 960.2770 • www.elainesonfranklin.com

Silver Medal: Best Restaurants of 2011, News & Observer

Fitzgerald’s Irish Pub Burgers, beer, Irish whiskey. 206 W. Franklin St.; 919-240-4560

G U I D E

Lantern Pan-Asian cuisine. 423 W. Franklin St.; 919-969-8846 La Residence French-inspired cuisine made from fresh ingredients. 202 W. Rosemary St.; 919-967-2506 Lime & Basil Vietnamese fare. 200 W. Franklin St.; 919-967-5055 Lime Fresh Mexican Grill Freshly prepared Mexican food. 140 W. Franklin St.; 919-904-7270 Los Potrillos Taquitos, quesadillas, enchiladas. 220 W. Rosemary St.; 919-932-4301 MAMA DIP’S KITCHEN Traditional Southern specialties, including a country breakfast and lunch and dinner classics like fried chicken and Brunswick stew; outdoor dining; beer and wine only. 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; beer and wine only; outdoor dining. 410 W. Franklin St.; 919-967-2666; mediterraneandeli.com Mellow Mushroom Classic Southern pizza. 310 W. Franklin St.; 919-929-1941

Guru India Tandoori, thali, curry. 508-A W. Franklin St.; 919-942-8201

Merritt’s Store & Grill Sandwiches, breakfast biscuits, burgers. 1009 S. Columbia St.; 919-942-4897

Tru Deli & Wine Sandwiches and wine. 114 Henderson St.; 919-240-7755

Industry American food such as sandwiches, pizzas. 403 W. Rosemary St.; 919-918-3932

Mina’s Grill Italian deli and entrée options. 401 W. Franklin St.; 919-903-9619

Wa› e House Breakfast 24 hours a day. 127 E. Franklin St.; 919-960-6770

Italian Pizzeria III Pizza, calzones, subs. 508 W. Franklin St.; 919-968-4671

Mint North Indian subz korma and chicken jalfrezi. 504 W. Franklin St.; 919-929-6188

Ye Olde Wa›e Shoppe Waffles, pancakes and eggs. 173 E. Franklin St.; 919-929-9192 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

KALAMAKI Simple, well-prepared Greek street food dishes and salads; outdoor dining; beer and wine only. 431 W. Franklin St.; 919-240-7354; kalamakichapelhill.com

KIPOS Greek cuisine in a relaxed, upscale setting; outdoor dining; all ABC permits. 431 W. Franklin St.; 919-425-0760; kiposgreektaverna.com

Noodles & Company Asian, Mediterranean, American noodles. 214 W. Franklin St.; 919-967-7320 Old Chicago Pizza and Taproom Deep-dish pizza, calzones, salads and beer. 140 W. Franklin St.; 919-903-9150 Panera Bread Sandwiches, salads, breads, pastries. 213 W. Franklin St.; 919-929-9189 Sandwhich Hot and cold specialty sandwiches and burgers. 407 W. Franklin St.; 919-929-2114

Bread and Butter Bread, cinnamon rolls, desserts. 503 W. Rosemary St.; 919-960-5998 March 2015 chapelhillmagazine.com

D I N I N G

G U I D E

SPICY 9 SUSHI BAR & ASIAN RESTAURANT The eatery is a popular spot for sushi, Thai curries, bibimbap and Asian entrees. 140 W. Franklin St.; 919-9039335; spicy9chapelhill.com

Talulla’s Authentic Turkish cuisine. 456 W. Franklin St.; 919-933-1177 Vespa Italian and Mediterranean fare. 306 W. Franklin St.; 919-969-6600 Vimala’s Curryblossom Cafe Traditional Indian tandoori and thali. 431 W. Franklin St.; 919-929-3833 West End Wine Bar Pastries, light tapas, 100 wines. 450 W. Franklin St.; 919-967-7599 Windows Restaurant at the Franklin Hotel New American cuisine. 311 W. Franklin St.; 919-442-9000 YOGURT PUMP Since 1982, YoPo has served up frozen yogurt treats and shakes with unique flavors like mocha java and red velvet. Non-fat, low-fat and no sugar added available. 106 W. Franklin St.; 919-942-7867; yogurtpump.com

Min Ga Korean cuisine. 116 Old Durham Rd.; 919-933-1773 MIXED CASUAL KOREAN BISTRO Specializes in bibimbap, customizable bowls of rice, meat, vegetables and sauce; 1404 E. Franklin St.; 919-9290047; mixedkoreanbistro.com Monterrey Traditional Mexican cuisine. 237 S. Elliott Rd.; 919-969-8750 Olio & Aceto Breakfast and lunch options inspired by Blue Sky Oil and Vinegar products. 400 S. Elliott Rd.; 919-903-8958 Penguin’s Cafe Salad bar, hot bar, sandwiches. Whole Foods Market, 81 S. Elliott Rd.; 919-968-1983 SQUID’S The menu of fresh seafood options includes wood-grilled fillets, live Maine lobster, fried seafood and oysters; outdoor dining; all ABC permits. 1201 N. Fordham Blvd. (15-501); 919-942-8757; squidsrestaurant.com Sunrise Biscuit Kitchen Drive-through biscuits, sandwiches, burgers, hot dogs. 1305 E. Franklin St.; 919-933-1324

Village Plaza/East Franklin Street/ Shops at Eastgate

Tandoor Traditional Indian cuisine, vegan options. 1301 E. Franklin St.; 919-967-6622

35 Cafe Buffet for lunch and dinner. 1704 E. Franklin St.; 919-968-3488

TCBY Frozen yogurt. Shops at Eastgate; 919-967-0629

Bailey’s Pub & Grille Sports bar with pub food. 1722 N. Fordham Blvd. (Rams Plaza); 919-918-1005

Twisted Noodles Thai noodle soups, pan-fried noodles. Shops at Eastgate; 919-933-9933

Ca…e Driade Carrboro Coffee, bowl-sized lattes, local baked goods, beer and wine. 1215-A E. Franklin St.; 919-942-2333 Carolina 1663 Contemporary Southern cuisine at the Sheraton. 1 Europa Dr.; 919-969-2157 EVOS Health-conscious fast food. Shops at Eastgate; 919-929-5867 Il Palio Ristorante at The Siena Hotel N.C.’s only AAA Four Diamond Italian restaurant. 1505 E. Franklin St.; 919-918-2545 La Hacienda Burritos, salads, quesadillas. 1813 N. Fordham Blvd.; 919-967-0207 The Loop Pizza Grill Pizzas, soups, salads, sandwiches, burgers. Shops at Eastgate; 919-969-7112 Market Street Co…eeHouse Locally sourced coffee, pastries and more. 227 S. Elliott Rd.; 919-968-8993

chapelhillmagazine.com March 2015

Pop’s Pizzeria Pizzas, calzones, stromboli, pasta. 1822 MLK Jr. Blvd.; 919-932-1040 THE ROOT CELLAR ¡FORMERLY FOSTER’S MARKET¢ Sandwiches, prepared salads, desserts and more; beer and wine only; outdoor dining. 750 MLK Jr. Blvd.; 919-967-3663; rootcellarchapelhill.com Sal’s Ristorante 2 Pizza, calzones, pasta, sandwiches. 2811 Homestead Rd.; 919-932-5125 Meadowmont Village Area Brixx Pizza Specialty pizzas such as pimento cheese and Mexican. 501 Meadowmont Village Circle; 919-929-1942 Cafe Carolina & Bakery Salads, sandwiches, breakfast. 601 Meadowmont Village Circle; 919-945-8811 Firehouse Subs Hot and cold subs. 603 Meadowmont Village Circle; 919-969-4212 Five Guys Hand-formed burgers and fresh-cut fries. 407 Meadowmont Village Circle; 919-942-1515 Market Street Co…ee & Ice Cream Locally sourced coffee, ice cream, pastries and hot dogs. 503 Meadowmont Village Circle; 919-929-1667 [ONE] Fine dining with a focus on local, seasonal ingredients. 100 Meadowmont Village Circle; 919-537-8207 Southern Village La Vita Dolce Pastries, sorbet, gelato. 610 Market St.; 919-968-1635

Martin Luther King Jr. Boulevard (Airport Road)

Merlion Singapore cuisine. 410 Market St., Ste. 320; 919-933-1188

Hunam Chinese Cantonese cuisine. 790 MLK Jr. Blvd.; 919-967-6133

Pazzo! Italian cuisine, take-out pizza. 700 Market St.; 919-929-9984

KITCHEN Bistro-style dining with a seasonal menu that always includes mussels; outdoor dining; beer and wine only. 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 Market Street Co…ee & Ice Cream Local coffee, ice cream, pastries and sandwiches. 2805 Homestead Rd.; 919-960-6247

Town Hall Grill Sandwiches, steak, seafood. 410 Market St.; 919-960-8696 Tutti Frutti Frozen yogurt with topping bar. 700 Market St.; 919-929-6333 Weaver Street Market Hot bar and salad bar. 716 Market St.; 919-929-2009 University Mall Alfredo’s Pizzas, calzones, salads, subs, pasta, desserts; outdoor dining; beer and wine only. 919-968-3424

D I N I N G

G U I D E

JOYOUS COOKING

M O R E T O N N E A L I S A N A U T H O R A N D I N T E R I O R D E S I G N E R W H O L I V E S I N C H A P E L H I L L . S H E I S A L I F E L O N G F O O D I E , H A V I N G C O €F O U N D E D L A R E S I D E N C E I N 1 9 7 6 .

The Real Irish Stew Here in America, corned beef and cabbage are so commonly eaten on St. Patrick’s Day that we assume it’s a traditional Irish meal. In fact, the dish originated on our side of the pond just after the Great Famine devastated the Emerald Isle. Thousands of Irish citizens poured into New York in the mid-19th century, settling in communities near Jewish immigrants. Ireland’s familiar pork and mutton were too pricey for the refugees, but beef brisket was cheap and available in neighborhood kosher butcher shops. Irish cooks preserved the brisket with an ancient technique called corning, the term for soaking meat in water mixed with large pellets of

salt, or “corns.” Irish landowners had been exporting corned beef to the New World since the end of the 18th century, but the average tenant farmer had never tasted it. Beef appealed to the immigrants so much that they used it in their traditional stew, adding cabbage, the most plentiful and least expensive vegetable available. Over in Ireland, St. Patrick’s Day is celebrated with the more traditional lamb or pork stew. Honoring the priest who converted the Irish to Christianity, the Catholic Church officially lifts Lent restrictions every March 17. Not only can the faithful eat red meat, they can wash it down with plenty of Guinness – which they would never, ever, corrupt with green food coloring. This simple recipe for Irish stew is an

adaptation of one from Noel Cullen, the author of Elegant Irish Cooking. You can make it using the more European technique of browning the meat, but this is how most Irish home cooks do it.

In the same Dutch oven, layer the meat, onions, leeks, celery, herbs, and salt and pepper. Cover with chicken stock. Simmer for 1 hour. Add carrots and potatoes. Simmer

the stew another 30 minutes, or until vegetables are soft. Correct seasonings with salt and pepper if needed. Sprinkle with more chopped parsley. Serves 8. CHM

Traditional Irish Lamb Stew 3 lbs. deboned lamb shoulder, cut into two-inch pieces 1 ½ cups sliced onions 1 cup sliced leeks 1 cup sliced celery 2 Tbsp. chopped parsley 2 tsp. dried thyme PHOTO BY JAMES STEFIUK

Salt and pepper, to taste 2 ½ qts. chicken stock 2 cups peeled carrots, cut into two-inch pieces 16 small red potatoes, peeled Place the lamb pieces in a Dutch oven and cover with cold water. Bring to a boil and simmer for 10 minutes. Remove from heat and drain. Cool by running the meat under cold water.

March 2015 chapelhillmagazine.com

D I N I N G

G U I D E

NEWS BITES BOTTOMS UP! Sports fans on West Franklin Street will soon have another spot for game-day grub. Carolina Ale House, a sports bar chain with two dozen locations in the Southeast, is slated to open in the former Yates Motor Company building in mid-to-late 2015. ALL MIXED UP Get bibimbap on the go! Mixed Korean Bistro will soon launch a food truck, serving their most popular menu items plus new offerings like a Koreanstyle pulled pork sandwich. IT’S BEAN A GOOD RUN In December, Caribou CoŸee closed its West Franklin downtown location, but coffee drinkers can still get their java from the East Franklin outpost. TO MARKET, TO MARKET Downtown dwellers can now walk to shop fresh produce and Middle Eastern groceries at Med Deli’s Mediterranean Market that opened in early January.

CITY KITCHEN Wholesome American fare with a sophisticated twist; outdoor dining; all ABC permits. 201 S. Estes Dr., University Mall; 919-928-8200; citykitchenchapelhill.com

Red Bowl Sushi, bento boxes. 919-918-7888 VILLAGE BURGERS Gourmet burgers, including options from lentils to chicken, with sides like sweet potato fries and tater tots. 201 S. Estes Dr., University Mall; 919-2404008; villageburgerchapelhill.com

Joe Van Gogh Coffee and pastries. 1129 Weaver Dairy Rd.; 919-967-2002 Margaret’s Cantina Creative Mexican appetizers and entrees. 1129 Weaver Dairy Rd.; 919-942-4745 Oishii Sushi Bar Specialty rolls, teriyaki, stir-fry, sushi. Timberlyne Shopping Center; 919-932-7002 Queen of Sheba Ethiopian cuisine. Timberlyne Shopping Center; 919-932-4986 Sage Cafe Vegetarian fare. Timberlyne Shopping Center; 919-968-9266 The Bagel Bar More than 20 homemade bagel varieties. 630 Weaver Dairy Rd., Ste. 109; 919-929-7700 The Farm House Steaks, salads, potatoes. 6004 Millhouse Rd. (N.C. 86 N.); 919-929-5727 The Pig Barbecue, fried tofu, collards. 630 Weaver Dairy Rd., Ste. 101; 919-942-1133 Yopop Frozen Yogurt Frozen yogurt and toppings. Timberlyne Shopping Center; 919-537-8229 N.C. 54 East/Raleigh Road Amante Gourmet Pizza Specialty pizzas and create-your-own pizzas are available. 6209-B Falconbridge Rd.; 919-493-0904 BIN 54 Steaks, seafood and other fine American food. Everything - including breads and desserts - is made entirely in-house; all ABC permits. Glen Lennox Shopping Center; 919-969-1155; bin54chapelhill.com

ELEMENTS Cuisine that combines classical as well as modern Asian and European cooking techniques; check out the wine bar with small plates next-door; outdoor dining. 2110 Environ Way, East 54; 919-537-8780; elementsofchapelhill.com jujube Eclectic, modern cuisine inspired by the classic flavors of China and Vietnam; outdoor dining. Glen Lennox Shopping Center; 919-960-0555 Nantucket Grill & Bar Clam chowder, lobster rolls. 5925 Farrington Rd.; 919-402-0077

The Egg & I French toast and pancakes, specialty omelets. 1101 Environ Way, East 54; 919-537-8488 Tobacco Road Sports Cafe Burgers, salads and sandwiches in a sports-friendly atmosphere. 1118 Environ Way, East 54; 919-537-8404 Governors Club Bean & Barrel Coffee shop, bar, grill. 50100 Governors Dr.; 919-967-9990 Ciao Bella Pizzeria Pizzas, pastas, sandwiches. 1718 Farrington Point Rd.; 919-932-4440 Tarantini Italian cuisine. 50160 Governors Dr. (Governors Village); 919-942-4240

CARRBORO Downtown

Akai Hana Japanese cuisine including sushi, tempura and teriyaki. 206 W. Main St.; 919-942-6848 ACME FOOD & BEVERAGE CO. Soups, salads, seafood and entrees with a Southern touch; outdoor dining; all ABC permits. 110 E. Main St.; 919-929-2263; acmecarrboro.com Armadillo Grill Tex-Mex burritos, enchiladas, tacos, nachos. 120 E. Main St.; 919-929-4669 Carrburritos Burritos, tacos, nachos and margaritas made from fresh ingredients. 711 W. Rosemary St.; 919-933-8226 Country Junction Restaurant Simple southern classics. 404 W. Weaver St.; 919-929-2462 GLASSHALFULL Mediterraneaninspired food and wine; outdoor dining; all ABC permits. 106 S. Greensboro St.; 919-967-9784; glasshalfullcarrboro.com Gourmet Kingdom Sichuan cuisine. 301 E. Main St.; 919-932-7222 Jade Palace Sichuan and Chinese. 103 E. Main St.; 919-942-0006

Weathervane Shrimp and grits, sweet potato fries and other gourmet takes on classic flavors; 919-929-9466

Raaga Authentic Indian delicacies. 3140 Environ Way, East 54; 919-240-7490

Jessee’s CoŸ ee & Bar Lunch and breakfast served all day, house-roasted espresso and coffees. 401 E. Main St.; 919-929-0445

Timberlyne Area

Thai Palace Soup, curries, pad thai. Glenwood Square Shopping Center; 919-967-5805

Market Street CoŸee & Ice Cream Coffee, ice cream and pastries. 100 E. Weaver St.; 919-960-6776

Allen & Son Barbecue N.C. barbecue. 6203 Millhouse Rd. (N.C. 86 N.); 919-942-7576

chapelhillmagazine.com March 2015

D I N I N G

Milltown Pub fare. 307 E. Main St.; 919-968-2460 Neal’s Deli Traditional deli fare. 100-C E. Main St.; 919-967-2185 Open Eye Cafe Locally roasted Carrboro Coffee and espresso, tea, beer and wine; 101 S. Greensboro St.; 919-968-9410 Provence Southern French cuisine. 203 W. Weaver St.; 919-967-5008 Spotted Dog Appetizers, soups, salads, entrees, desserts. 111 E. Main St.; 919-933-1117 Southern Rail Bar foods and more upscale nightly specials. 201-C E. Main St.; 919-967-1967 Steel String Brewery Craft beer. 106-A S. Greensboro St.; 919-240-7215 Tyler’s Restaurant and Taproom Specialty import beers on tap and traditional pub fare. 102 E. Main St.; 919-929-6881 Wings Over 18 flavors of wings. 313 E. Main St.; 919-537-8271

G U I D E

Bella’s International Cuisine A variety of homemade dishes. 360 E. Main St.; 919-903-9963 Hickory Tavern An extensive menu of burgers, sandwiches and build-your-own salads. 370-110 E. Main St.; 919-942-7417 Carr Mill Mall B-Side Lounge Small plates like flatbread, bacon-wrapped dates, and fondue and inspired cocktails. 919-904-7160 Carrboro Pizza Oven Pizza, calzones. 919-904-7336 Elmo’s Diner Diner breakfast, lunch, dinner. 919-929-2909 Oasis Organic coffee, tea, beer and wine. 919-904-7343 Venable Rotisserie Bistro Upscale comfort food with a heavy emphasis on locally sourced ingredients. 919-904-7160 Weaver Street Market Hot bar and salad bar. 919-929-0010

300 East Main

N.C. 54 West/Carrboro Plaza

Amante Gourmet Pizza Create-yourown pizzas with options. 300 E. Main St.; 919-929-3330

Anna Maria’s Pizzeria Italian cuisine. Carrboro Plaza; 919-929-1877

Do you

Bibimbap? Let us show you how. Enjoy our famous Korean Bibimbap, a customized rice-based dish with meat, veggies and sauce. It’s a good mix!

Online ordering for delivery and pick-up available

www.mixedkoreanbistro.com

Sushi Bar Asian Restaurant

WOOD-FIRED • LOCAL • GLUTEN-FREE (919) 248-3000 202 WEST NC HWY 54 spicy9chapelhill.com | 140 West Franklin St.

919.903.9335 | chapelhill@spicynine.com

PRIMALFOODANDSPIRITS.COM March 2015 chapelhillmagazine.com

D I N I N G

G U I D E

Fiesta Grill Burritos, chimichangas, fajitas, tacos. 3307 N.C. 54 W.; 919-928-9002 Hong Kong Chinese Restaurant Classic Chinese dishes. 602 Jones Ferry Rd.; 919-942-0850 Wingman Wings and hot dogs. 104 N.C. 54 W.; 919-928-9200

PITTSBORO

Cole Park Plaza/U.S. 15-501/ Fearrington Village Allen & Son Barbecue N.C. barbecue. 5650 U.S 15-501; 919-542-2294 Carolina Brewery The fifth-oldest brewery in the state. 120 Lowes Dr.; 919-545-2330 The Fearrington Granary Small plates, burgers, grill options. Fearrington Village Center; 919-542-2121 The Fearrington House Fine-dining French cuisine. Fearrington Village Center; 919-542-2121

324 W. RosemarY St., Chapel Hill 919.967.7110 breadmens.com

Fig & Honey Southern and Mediterranean fare, from biscuits to kebabs. 141 Chatham Downs Dr., Ste. 201; 919-914-9760

The Goat Panini, meats, cheeses, pastries. Fearrington Village Center; 919-545-5717 Downtown Chatham Marketplace Sandwiches, pastries, baked goods. 480 Hillsboro St.; 919-542-2643 The City Tap Classic bar food. 89 Hillsboro St.; 919-545-0562 Elizabeth’s Pizzas, calzones, sandwiches, pasta. 160 Hillsboro St.; 919-545-9292 Modern Life Deli & Drinks Bagels, sandwiches, coffee. 46 Sanford Rd.; 919-533-6883 The Phoenix Bakery Small-batch and seasonal baked goods and specialty cakes 84 Hillsboro St.; 919-542-4452 OAKLEAF Farm-to-table menu specializing Sophisticated farm to table dining Pittsboro’s renovated, historic in inFrench and Italian cuisine; kids menu; Chatham Mills. all ABC permits. 480 Hillsboro St.; 919-533-6303; oakleafnc.com

Lunch • Dinner Saturday Brunch • Bar

2012 Best Restaurant in the Triangle - Greg Cox, N&O

Chatham Mills 480 Hillsboro St. | Pittsboro, NC

919.533.6303 www.oakleafnc.com

Sophisticated farm to table dining in Pittsboro’s renovated, historic Chatham Mills.

Lunch • Dinner Saturday Brunch • Bar

2013 Triangle’s Best Restaurants - Greg Cox, N&O

Chatham Mills 480 Hillsboro St. | Pittsboro, NC

919.533.6303 www.oakleafnc.com

chapelhillmagazine.com March 2015

D I N I N G

Pittsboro Roadhouse & General Store Hearty American entrees, burgers and salads; 39 West St.; 919-542-2432 S&T Soda Shoppe Soda fountain, American fare. 85 Hillsboro St.; 919-545-0007 Small B&B Cafe Pancakes, quiche, sandwiches and soups. 219 East St.; 919-537-1909 Starrlight Mead Tastings of honey wines and honey. 480 Hillsboro St.; 919-533-6314 Virlie’s Grill Soups, salads, burgers, sandwiches. 58 Hillsboro St.; 919-542-0376

G U I D E

Panciuto Southern Italian cuisine. 110 S. Churton St.; 919-732-6261 Radius Pizzeria & Pub Entrees, pizzas and salads. 112 N. Churton St.; 919-245-0601 Russell’s Steakhouse Steaks, chicken, burgers. 378 S. Churton St.; 919-241-4902 Saratoga Grill New England-style cuisine. 108 S. Churton St.; 919-732-2214 Village Diner Southern diner, buffet. 600 W. King St.; 919-732-7032 Vintage Revival Tea Room & Treasures Tea and scones. 125 E. King St.; 919-644-8000

HILLSBOROUGH Downtown

Weaver Street Market Hot bar and salad bar. 228 S. Churton St.; 919-245-5050

Antonia’s Italian cuisine. 101 N. Churton St.; 919-643-7722;

Wooden Nickel Pub Pub fare. 105 N. Churton St.; 919-643-2223

Hot Tin Roof Games and specialty cocktails; 115 W. Margaret Ln.; 919-296-9113

Discover what “Best Of” is made of!

YUM Made-from-scratch gelato and crepes. 112 N. Churton St.; 919-316-9013

LaPlace Cajun cuisine. 111 N. Churton St.; 919-245-0041 Maple View Farm Country Store Homemade ice cream and milk. 6900 Rocky Ridge Rd.; 919-960-5535

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

DOWNTOWN CARRBORO’S OWN OPTIMISTIC RESTAURANT, WINE BAR, & WINE SHOP There’s always a reason to celebrate at Glasshalfull!

FARM TO FORK Dinner Every Night Brunch on Sunday Serving Dinner Mon-Thurs 5-9:30 pm; Fri-Sat 5-10 pm Lunch, Mon-Fri 11:30-2:30 • Wine shop opens at 11 am 106 South Greensboro Street Carrboro, NC 27510 919.967.9784 • www.glasshalfull.net

reservations 919.929.2263 www.acmecarrboro.com As seen in Bon Appétit, Garden & Gun, Esquire, and The New York Times March 2015 chapelhillmagazine.com

D I N I N G

G U I D E

ALSO CHECK OUT THESE DURHAM RESTAURANTS… A L S O

C H E C K

O U T

T H E S E

D U R H A M

Basan A wide variety of fresh, specialty sushi rolls, modern Japanese appetizers and entrees, and an extensive sake selection. 359 Blackwell St., Ste. 220; 919-797-9728; basanrestaurant.com Bleu Olive High-quality comfort food incorporating local ingredients and Mediterranean flair. 1821 Hillandale Rd.; 919-383-8502; bleuolivebistro.com blu seafood and bar Upscale seafood restaurant featuring innovative regional classics. 2002 Hillsborough Rd.; 919-286-9777; bluseafoodandbar.com Denny’s Diner fare serving breakfast anytime, lunch and dinner. 7021 N.C. 751, Ste. 901; 919-908-1006; dennys.com Fairview Dining Room Seasonally inspired contemporary cuisine inside the Washington Duke Inn & Golf Club. 3001 Cameron Blvd.; 919-493-6699; washingtondukeinn.com Full Lotus Wellness Offers a customized blueprint to fitness, nutrition and healthy living with clean eating programs.

The essence of Italy and the Mediterranean

R E S T A U R A N T S …

3319 Durham-Chapel Hill Blvd.; 919-9986621; fulllotuswellness.com Guglhupf Bakery, Café and Restaurant German-inspired cuisine and artistical bakery. 2706 Durham-Chapel Hill Blvd.; 919-401-2600; guglhupf.com Kanki Steak, chicken and seafood cooked on hibachi grills, plus an extensive sushi menu. 3504 Mt. Moriah Rd.; 919-401-6908; kanki.com Koumi Japanese Restaurant Freshly prepared traditional Japanese dishes and sushi, as well as other Asian specialties, like Vietnamese pho. 3550 N. Roxboro St.; 919-381-5753; koumijapanese.com Local 22 Kitchen & Bar Upscale Southerninspired cuisine, with emphasis on food sourced within a 30-mile radius and local brews. 2200 W. Main St.; 919-286-9755; local22kitchenandbar.com Mez Contemporary Mexican Creative Mexican dishes, based on traditional recipes with a fresh, healthy twist. 5410 Page Rd.; 919-941-1630; mezdurham.com

Nana’s Restaurant Seasonal dishes influenced by Southern, French and Italian cuisine. 2514 University Drive; 919-4938545; nanasdurham.com Nanataco Inventive taqueria that features locally produced meats and veggies. 2512 University Dr.; 919-489-8226; nanataco.com Page Road Grill Traditional American dishes, from house-made soup and bread to burgers to vegetarian options. 5416 Page Rd.; 919-908-8902; pageroadgrill.com Parizade Sophisticated Mediterranean food like monkfish tangine, pepper-crusted beef tenderloin and a vegetable caponata made with quinoa. Full bar. 2200 W. Main St.; 919-286-9712; parizadedurham.com Primal Food & Spirits Wood-fired local meat dishes with seasonal sides and craft cocktails. 202 W. N.C. 54; 919-248-3000; primalfoodandspirits.com Revolution Contemporary global cuisine featuring local ingredients. Extensive wine list. Now serving lunch. 107 W. Main St.; 919-956-9999; revolutionrestaurant.com

Taste of the South Porch Dining

Voted Best Comfort Food/Southern Food! Meats • Chicken • BBQ/Ribs Chicken & Dumplings • Vegetables • Casserole Brunswick Stew Gumbo Breakfast items include Pork Chops • Chicken & Gravy • Catﬁsh Salmon Cakes • Fried Green Tomatoes Sweet Potato Pancakes & Biscuits

Mama Dip’s Kitchen

408 W. Rosemary St., Chapel Hill 942-5837 www.mamadips.com M-Sat 8am-9:30pm • Sun 8am-9pm Breakfast served daily M-F till 11am, Sun till 1pm Open New Years Day

chapelhillmagazine.com March 2015

D I N I N G

G U I D E

of Durham

a celebration of food & drink

Sake Bomb Asian Bistro Classic Asian entrees, like hibachi dinners and curry dishes, an extensive sushi bar and specialty cocktails. 4215 University Dr.; 919-4014488; sakebombdurham.com

The Boot A neighborhood Italian-American restaurant serving soups, salads, sandwiches, pastas and traditional Italian entrees, plus a full bar. 2501 University Dr.; 919-294-8383; thebootdurham.com

Saladelia Café Espresso and organic smoothie bar, scratch-made pastries, gourmet sandwiches, salads and soups. Open for dine-in or carry-out. 2424 Erwin Rd. and 406 Blackwell St. and 4201 University Dr.; saladelia.com

The Mad Hatter’s Café & Bakeshop Scratch-made pastries, organic salads, sandwiches and wraps, with breakfast all day and delicious brunch every weekend. Award-winning cakes. 1802 W. Main St.; 919-286-1987; madhatterbakeshop.com

Saltbox Seafood Joint Local seafood that is delivered fresh from the Carolina coast and served griddled or fried in a simple manner. 608 N. Mangum St.; 919-908-8970; saltboxseafoodjoint.com

The Original Q Shack “BBQ tender as a mother’s love,” including signature chile-rubbed beef brisket and Carolina pork shoulder. 2510 University Dr.; 919-402-4227; theqshackoriginal.com

Smallcakes A gourmet cupcakery with flavors including caramel crunch, hot fudge sundae and a “famous” red velvet. 4711 Hope Valley Rd.; 919-937-2922; smallcakescupcakery.com

Vin Rouge Bistro-style dinner and Sunday brunch. 2010 Hillsborough Rd.; 919-416-0466; vinrougerestaurant.com

Spartacus Restaurant Celebrating 20 years. Contemporary Greek/Mediterranean cuisine in a casual yet elegant atmosphere. 4139 Durham-Chapel Hill Blvd.; 919-4892848; spartacusrestaurant.com

Watts Grocery Seasonal contemporary American cooking using local ingredients. 1116 Broad St.; 919-416-5040; wattsgrocery.com

Dinner every night but Monday Seasonal menus Locally driven NC cuisine Signature cocktails NC draught beers 1116 BROAD STREET DURHAM

w w w.wattsgrocer y.com

READERS’ FAVORITE

PLATINUM WINNER

full lotus wellness

3319 Durham-Chapel Hill Blvd Durham, NC 27707

It’s not too late to make good on your New Year’s Resolution for a

Healthier, Happier You Reach Your Personal Goals!

Let’s Talk 919.998.6621

Featuring Personal Training, Healthy Prepared Meals and more

FullLotusWellness.com

IBEST OF DURHAM 2014

of Durham

a celebration of food & drink READERS’ FAVORITE

PLATINUM WINNER

IBEST OF DURHAM 2014

CONTEMPORARY GREEK GOURMET LUNCH / DINNER • 7 DAYS A WEEK STEAK • SEAFOOD • PASTA • VEGETARIAN

CELEBRATING 21 YEARS IN THE TRIANGLE READERS’ FAVORITE

GOLD WINNER

READERS’ FAVORITE

SILVER WINNER

old west durham 919 286 9777 bluseafoodandbar.com

Tender as a Mother's Love READERS’ FAVORITE

PLATINUM WINNER

READERS’ FAVORITE

GOLD WINNER

READERS’ FAVORITE

SILVER WINNER

T IBEST IBEST ST IBEST M OF DURHAM OF DURHAM M OF DURHAM 2014

2014

2510 University Dr. Durham, NC Phone 919 - 402 - 4BBQ (4227)

Catering available

Open 7 days a week 11am - 9pm

IBEST OF DURHAM 2014

(919)489-2848

4139 Durham-Chapel Hill Blvd, Durham

www.spartacusrestaurant.com

Engagements brought to you by

Cochran & Potter

WORTH THE WAIT

BY STEPHANIE RANDALL PHOTOGRAPHY BY KRISTA JOY PHOTOGRAPHY KRISTAJOYPHOTOGRAPHY.COM

Melissa Cochran wrote her number in Jonathan Potter’s middle school yearbook, but

he didn’t call her until after college. During that decade in between, the two ran into each other during holiday breaks and get-togethers with mutual friends. Yet it wasn’t until the fall after their graduation from college in 2010 that their friendship blossomed into more. Shortly after Christmas 2013, Melissa had a feeling that a proposal was coming. After two false alarms, Potter (who goes by his last name) took her to the UNC campus early one morning.

With their walk winding down, Melissa thought that it was another false alarm, but on their way back to the car, Potter proposed. The couple will marry at The Carriage House on June 13. Local members of the wedding party include Michelle Carlo, Danielle Dipiazza, Laura Kim, Melissa Biediger, Annie Brooks

and the bride’s brother Jon Cochran. The couple plans to reside in Carrboro. Potter coaches men’s soccer at Elon University and Melissa is in the School of Social Work master’s program at UNC. CHM

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MASTER OF LIGHT

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eflecting on the work of architect Jon Condoret.

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Bonds brought to you by

Jung & Grumhaus

GONE TO CAROLINA

BY ABIGAIL ANCHERICO PHOTOGRAPHY BY MARTHA MANNING PHOTOGRAPHY MARTHAMANNING.COM

Shontel Jung, a UNC alumna, met Duke alumnus Whitney Grumhaus through a former client of his while she was interviewing

for her current job at UNC. They discovered a shared love for live music and realized a mutual friend had actually introduced them 10 years earlier. One morning in March, during a hike through their favorite trail along Morgan Creek, Whitney surprised Shontel with a proposal, and the couple immediately started planning the big day. Their wedding weekend kicked off with the rehearsal dinner held in The Great Room at Top of the Hill followed by a wedding morning brunch at their Chapel Hill farmhouse, where James Taylor and his family once lived. The groom’s sister, the Rev. Jennifer Daly, presided over the ceremony at the Forest Theatre. A reception at The Carolina

Inn followed. Surrounded by friends and family, the groom couldn’t

help but take in all the love. “I thought that everything at that exact moment was right in the world,” Whitney recalls. “Just absolutely perfect.” The weekend culminated with a send-off brunch at the DuBose House in Meadowmont and a honeymoon in Spain. Shontel is the senior director of development for the College of Arts and Science at UNC, while Whitney is a recording studio architect with Wes Lachot Design Group and a singer/songwriter. The couple welcomed a son, Lincoln Davis, recently. CHM

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