Chapel Hill Magazine March/April 2022

HOANN17UTUHR GA M AL IS RD E& SU EN E O

CHAPEL HILL • CARRBORO • HILLSBOROUGH • OR ANGE COUNT Y

M A R C H /A P R I L 2 0 2 2

BUSINESS MINDED

A first-generation immigrant, Deepika Gandhi wears many hats – mom, tech entrepreneur, mentor and more.

8 8 ENTREPRENEURS

SHARE THEIR SUCCESSES, SETBACKS AND SAGE ADVICE ON FINDING BALANCE

LAUNCH LAUNCH TIME TIME 54 54 PAGE

CHAPELHILL

Love Your CARPET

M A R C H /A P R I L 2 02 2

C H A P E L H I L L M AG A Z I N E .CO M E DITOR

Jessica Stringer E DITORIAL E X E C U T IV E MANAGING E DITOR

Amanda MacLaren DIGITAL E DITOR

Hannah Lee

MANAGING E DITOR, C H ATH A M MAGA ZINE

Anna-Rhesa Versola

E DITORIAL ASS ISTANT

Renee Ambroso

E DITORIAL INT E RNS

Morgan Chapman, Alicia Clanton, Delaney Galvin, Charlotte Goto, CC Kallam, Jessica Mirelli, Isabella Reilly, Allie Schreiber, Megan Tillotson, and Caitlyn Yaede CONT RIB U TORS

Spring Council, Allison Darcy, James Dupree, Courtney Hayes, Elizabeth Kane, Marie Muir, Elizabeth Poindexter, Christina Riley, Brooke Spach, Chris Vitiello, Amber Watson and Morgan Cartier Weston ART C RE AT IV E DIRE C TOR

Kevin Brown

P H OTOGRAP H E R

John Michael Simpson GRAP H IC DE S IGNE R

Khadijah Weekes-Nolan CONT RIB U TORS

Jessica Berkowitz, Sarah Martin, Jean Carlos Rosario-Montalvo and Lauren Wilkinson ADV E RT IS ING For advertising inquiries, email advertising@chapelhillmagazine.com

Melissa Crane melissa@trianglemediapartners.com Kem Johnson kem@trianglemediapartners.com Lauren Phillips lauren@trianglemediapartners.com Lucinda Poole lucinda@trianglemediapartners.com Dana Statkun dana@trianglemediapartners.com P RODU C T ION MANAGE R

Ashlin Acheson

CORP ORAT E F OU NDE R/C H AIRMAN

Dan Shannon

P RE S IDE NT, T RIANGL E ME DIA PART NE RS

Ellen Shannon

P RE S IDE NT, T RIANGL E DIGITAL PART NE RS

Rory Kelly Gillis

V IC E P RE S IDE NT OF F INANC E & ADMINIST RAT ION

Amy Bell

V IC E P RE S IDE NT

Chris Elkins

P U B L IS H E R, H EA RT OF NC WED D INGS

Jenna Parks

C RE AT IV E DIRE C TOR, T RIANGL E DIGITAL PART NE RS

5634 Durham Chapel Hill Blvd., Durham, NC

Beauty, Artistry & Tradition FOR OVER 40 YEARS Open Monday-Friday 10am to 6pm Closed Saturday and Sunday

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Sally Scruggs

DIGITAL OP E RAT IONS MANAGE R

Lizzie Jones

DIGITAL C U STOME R S E RV IC E S P E C IAL IST

Brian McIndoo

DIST RIB U T ION

Matt Bair

ACCOU NT ING & ADMINIST RAT ION INT E RN

Cassady Orsini

Chapel Hill Magazine is published 7 times per year by Triangle Media Partners 1777 Fordham Blvd., Ste. 105, Chapel Hill, NC 27514 919–933–1551 Subscriptions $38 for 2 years – subscribe at chapelhillmagazine.com

Modern Black Culture

The Art ofAaron Douglas April 22 - June 19, 2022 This exhibition is dedicated to the memory of Dr. Amy Helene Kirschke.

Aaron Douglas, American, 1899-1979 Study for a Bookplate, c. 1929, ink on paper 7 7/8 x 10 7/16 in. (20 x 26.5 cm). Lent from a private collection, L2013.24.10

The University of North Carolina at Chapel Hill 101 S. Columbia St. at Franklin St. Chapel Hill, NC 27514 919-966-5736 | ackland.org

MARCH/APRIL 2022

CO NT EN TS

CHAPELHILLMAGAZINE.COM

VOLUME 17 NUMBER 2 98

Secret Gardens A sneak peek at three spots featured on this year’s Chapel Hill Garden Tour

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The Fabric of Life Textile artist Ali Givens invites us into her family’s home near Hillsborough

S P R I N G TR A D I TI O NS 136

Setting the Table Spring Council shares her Easter memories and how to make your own guests feel welcome

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Gather Round Chapel Hill families mark the spring Jewish holidays with traditions and togetherness

148

Red Eggs and Lamb Kipos chef George Delidimos celebrates Greek Easter with a menu full of his childhood favorites

D E PA R TME N TS 6

Letter from the Editor

10

About Town Events not to miss

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What We’re Eating News from our restaurant community, plus a dish we love

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Carolina on Our Mind Two Chapel Hillians co-authored a book to advocate for living kidney donations

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Noted What we’ve heard around our towns …

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Dining Guide

163 164 166 167 168

Engagements & Weddings Rose & Williamson O’Brien & Shannon Bushardt & Hewitt Dolfi & Wolf Newbauer & Woodfin

T HE EN TREP RENEU R S 54

Owners of local businesses – from a resale retail empire to a digital Farmers’ Almanac – share lessons, plans for expansion and more

F EATURES 24

48

On the Road Again A travel expert shares her picks for spring road trips For the Kids A tragic accident set in motion efforts to establish a new pediatric rehabilitation center in Chapel Hill

H OME & GA RDE N 88

Style Shift Local experts weigh in on what’s new, what’s next and what’s timeless in home trends

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54 136

P E O P L E & P L AC E S 16 20

Salute to Community Heroes Business After Hours

PHOTOGRAPHY BY JOHN MICHAEL SIMPSON

We are growing!

UNC Hospitals Hillsborough Campus is expanding to bring the convenience of more services closer to you! Our new patient tower offers state-of-the-art inpatient rehabilitation services focused on individual treatment plans, tailored to your specific needs. All while honoring our commitment to the compassionate care you expect from UNC Health.

UNC Hospitals Hillsborough Campus 430 Waterstone Drive Hillsborough, NC 27278 unchealthcare.org/hillsborough

L ET TE R F R O M TH E E DI TO R

Fa m i l y B u s in e ss

“I

just made my 12th sale!” I excitedly told my grandmother over the phone. I opened a Poshmark account – think eBay’s more fashion-focused cousin – this past summer to resell my clothing and give it a second life. Someone in Michigan had purchased a pair of dress pants I’d worn barely 10 times, so I raced to the post office during my lunch break.

I knew Nana would appreciate my retail victories because for years she co-owned a boutique in Occoquan, Virginia, called The Gazebo. I sometimes counted the change in the drawer and rearranged the jewelry in the glass cases after school. She took biannual buying trips, and once, when her business partner couldn’t make it, I got to see her in action at the Javits Center in New York City. “I always looked for something different,” she told me. “I couldn’t compete with the big department stores, so I bought unique things for my shop.” Long retired, Nana now passes on her best practices to me: “The customer is more likely to jump at $19, rather than $20.”

I could also learn a thing or two from fellow Poshmark seller Krish Gandhi, a sophomore at Chapel Hill High School.

While I resell items already in my closet, Krish finds, purchases and cleans up in-demand sneakers, and he’s amassed a large following on a multitude of selling sites. Krish, too, has an enterprising role model in the family. “Throughout my childhood, I’ve always seen my mom work hard in her business, and I guess I’ve just taken that same kind of motivation and hard work that she does and put it into mine,” Krish says. His mom, Deepika Gandhi, is the co-founder of several successful startups and (in a happy, unintended coincidence) is also featured in this issue. Read more about Krish, Deepika and six others’ entrepreneurial journeys on page 54 – perhaps you’ll find inspiration for your own creative venture! CHM

 jessica@chapelhillmagazine.com TH E COV E R P h o to by J o h n Mi c h a e l S i m p s o n 6

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March/April 2022

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A B O UT TOWN

Compiled by Jessica Mirelli EVENTS ARE SUBJECT TO CHANGE; CHECK WITH ORGANIZERS PRIOR TO ATTENDING

EVENTS NOT TO MISS

PHOTO COURTESY OF MARTHA GRAHAM DANCE COMPANY

Martha Graham Dance Company carolinaperformingarts.org Visit Memorial Hall to experience the 29 New York City7:30 P.M. based company that has defined modern dance as they perform three pieces of work, “Errand Into the Maze,” “Diversion of Angels” and “Canticle for Innocent Comedians.” Tickets start at $29.

MARCH

Known for being the oldest American dance company, the world-renowned Martha Graham Dance Company returns to Memorial Hall in March.

5K for Education

Crunkleton, Club Gioia, Rocky Top Catering,

March 5, 9 a.m. publicschoolfoundation.org Run or walk during the Chapel Hill-Carrboro Public School Foundation’s ninth annual 5K at McCorkle Place. $5 of every adult registration goes toward a school in the Chapel Hill-Carrboro City Schools district – the school with the most registered participants will receive a catered lunch for its teachers. Come early to cheer during the mascot lap at 8:30 a.m.

Rivalry Roundup 4 Pediatric Rehab March 5, 4:30-8 p.m. roundupforrehab.maxgiving.events/tickets Spend the evening at Carmichael Arena watching the UNC vs. Duke game on the big screen while supporting the Fitch Family Comprehensive Pediatric Rehabilitation Program. The family-friendly event features all-inclusive food and drinks from The 10

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French Broad River Brewery and more, plus activities such as pop-a-shot and face painting.

Tickets for adults are $75 each while admission is free for kids 12 and under. All proceeds are being donated to the rehabilitation program – read more about it on page 48.

Big Night in for the Arts March 10, 7 p.m. bignightin.org Join Orange County Arts Commission in a partnership with Durham Arts Council, Chatham Arts Council and United Arts Council for their regional fundraiser broadcasted on WRAL. This event will address the impact of COVID-19 on the arts and includes performances from headliners such as Ben Folds, Nnenna Freelon and Jaki Shelton Green. Funds raised will aid local nonprofits and culture organizations continue their post-pandemic recovery efforts.

March/April 2022

Tarheel Antique Festival March 26-27, 9 a.m. to 5 p.m. tarheelantiquesfestival.com Attend this two-day festival at The Barn at Lloyd’s Dairy to explore multiple antique vendors’ booths and enjoy auctions, appraisals and entertainment. Weekend passes are $7.

‘A Wrinkle In Time’ March 30-April 17 playmakersrep.org Experience a kaleidoscope trip through time, space and the power of love during a PlayMakers Repertory Company performance of the adaptation of Madeleine L’Engle’s novel at the Paul Green Theatre directed by Shelley Butler. Tickets start at $20. 

JOHNSON VOLVO CARS DURHAM

PHOTO COURTESY OF SCOTT SCALA/TOWN OF CARRBORO

NEIGHBORHOOD

LEFT During Carrboro Open Streets, Weaver Street closes down for one afternoon of walking, biking and communitybuilding activities.

BELOW Golfers play the Chapel Hill Country Club course during the Family House Classic, then compete to win prizes with a putting contest and more.

Family House Classic

April 1-30

April 8, 9:30 a.m.

ncsciencefestival.org This monthlong festival has over 700 statewide and virtual events for all ages, including the Star Party on April 8 at the Chapel Hill Public Library and the UNC Science Expo April 9 on campus. Hosted by

secufamilyhouse.org/ familyhouseclassic Tee off at the Chapel Hill Country Club course for a tournament benefiting the

PHOTO COURTESY OF FRANK CUICCHI

North Carolina Science Festival

Morehead Planetarium & Science Center

with a theme of “Engineering Tomorrow,” the event celebrates the “E” in STEM and explores how it can help solve some big challenges.

Carrboro Open Streets

SECU Family House at UNC Hospitals. Afterward, golfers can

enjoy a 19th hole celebration with heavy hors d’oeuvres, outdoor games and TV viewing of the Masters in Augusta, Georgia.

April 3, noon-4 p.m.

‘Voices of Mississippi’

Walk-Thru a Truck

carrbororec.org Join the Carrboro Recreation, Parks, & Cultural Resources Department for its annual event that closes down Weaver Street and opens the space for activities from bike riding and yoga to climbing a rock wall and more.

April 6, 7:30 p.m.

April 10, noon-4 p.m.

carolinaperformingarts.org Hosted by William Ferris, former UNC professor emeritus of history and founding director of the Center for the Study of Southern Culture at the University of Mississippi, this multimedia concert experience celebrates the people, music and art of Southern traditions at Memorial Hall. Bill will be joined on stage by a group of musicians as he shares narratives from his research in Mississippi from the 1960s to 1990s. Tickets start at $15.

touchatruckchapelhill.com This family-friendly event at The Friday Center is a drive-thru format and allows kids to see an incredible assortment of more than 40 vehicles from construction to emergency, There will be on-site food trucks. Tickets are $6 per person (or $25 per family) and benefit N.C. Children’s Hospital and Boy Scout Troop 39. CHM

CROP Hunger Walk April 3, 2:30 p.m. crophungerwalk.org Meet up at Carrboro Town Commons for the 35th annual walk to raise funds for the InterFaith Council for Social Service and Church World Service while supporting the mission of fighting local food insecurity.

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March/April 2022

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Chapter 2

W

Away We Go

ith winter well in the rearview, and the lure of sun-drenched sapphire

shores in front, they headed into the day without a care in the world.

What had forever been off-limits was now open range to do anything their hearts and spirits of adventure desired. Mom and Sis could have their day of shopping. These three bright-eyed, bushy-tailed good boys would be buying freedom and the unbridled happiness that came with it.

Discover seasonal offers at CrystalCoast NC.org

PEOP LE & P LACES

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Salute to Community Heroes

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In December, the Chamber For a Greater Chapel Hill-Carrboro honored 10 local heroes for their contributions to the community at its annual Salute to Community Heroes event hosted at the Sheraton Chapel Hill Hotel. The honorees were Sgt. Trey Kennedy (Carrboro Police Department Officer of the Year), Driver Operator Victoria Donahue (Carrboro Fire-Rescue Department Firefighter of the Year), Officer Kyle Stuart (Chapel Hill Department Officer of the Year), Capt. Patrick Spencer (Chapel Hill Department Firefighter of the Year), Investigator Dylan Ray Hendricks (Orange County Sheriff’s Deputy of the Year), Deputy Emergency Management Coordinator Sarah Pickhardt (Orange County Emergency Services Employee of the Year), Firefighter Julio Perez (Orange Rural Firefighter of the Year), Technical Rescuer Scott Laster (South Orange Rescue Squad Member of the Year), the entire Uniformed Patrol Division (UNC Police Officer of the Year) and Officer Diego Herrera (UNC Hospitals Police Officer of the Year). Photography by Trevor Holman

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1 Capt. Patrick Spencer, Investigator Dylan Ray Hendricks, Officer Diego Herrera, Sgt. Trey Kennedy and Sarah Pickhardt. Back row: Scott Laster, Julio Perez, Sgt. Timothy Goad and Kyle Stuart.

2 Victoria Donahue and Carrboro Fire Chief Dave Schmidt.

3 Sarah Pickhardt and Orange County Board of County Commissioners Chair Renee Price.

4 Chamber President/CEO Aaron Nelson, Police Chief Chris Blue, Kyle Stuart, Chapel Hill Mayor Pam Hemminger and Traci Wooten. 

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chapelhillmagazine.com March/April 2022

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PEOP LE & P LACES

5 Diego Herrera and UNC Hospitals’ Police Director Kevin Phillips.

6 South Orange Rescue Squad Chief Matthew Mauzy, Scott Laster and SORS Board Chair Fred Stipe.

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7 Orange Rural Fire Chief Jeff Cabe, Julio Perez, Hillsborough Mayor Jennifer Weaver and Jim McNeely.

8 Aaron Nelson, Carrboro Police Chief Chris Atack, Sgt. Trey Kennedy, Carrboro Mayor Damon Seils and Nathan Milian.

9 Sheriff Charles Blackwood, Investigator Dylan Ray Hendricks, Commissioner Renee Price and Edward Green.

10 Joel Levy, Sgt. Timothy Goad and UNC Associate Vice Chancellor for Campus Safety Derek Kemp.

11 Chapel Hill Fire Chief Vencelin Harris, Capt. Patrick Spencer, Pam Hemminger and Traci Wooten. CHM

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chapelhillmagazine.com March/April 2022

Spring into

action

Experience the gentle side of Dentistry Mandy Ghaffarpour, DDS & T. J Dakermanji, DMD and Alexandra Yarborough, DDS, FACP Preventive, Restorative & Cosmetic Dentistry | Welcoming New Patients

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Business After Hours

1 Becca Ferris and Jasmine Berry.

401 Main in Carrboro hosted the Chamber For a Greater Chapel Hill-Carrboro’s first Business After Hours on Jan. 25. Attendees networked and enjoyed drinks, sliders and salad at the community bar and eatery, which has indoor and outdoor seating and regular live music. The next Business After Hours, which are held on the third Thursday of every month, will be on March 24 at The Frame & Print Shop at University Place.

Photography by Jessica Stringer CHM

2 401 Main owner Chris Baldwin, Charlotte White and Eric White.

3 Nicole Galiger, Evelyn Greene, Chelsey Jones and Hannah Holcomb.

4 The Chamber’s Justin Simmons and McKenzie Reinhold.

Natural surroundings, challenging activities and good friends shape campers into confident, independent kids.

Day and Overnight Camps Spring/Fall Weekend Camps Family Camps

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chapelhillmagazine.com March/April 2022

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Go Big! A R C H D A L E

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L I B E R T Y

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North Carolina Z Asheboro, NC

HeartofNorthCarolina.com | 800-626-2672 Request a FREE 2022 Travel Guide, bit.ly/FREETravelGuide, and learn about all the outdoor adventures available in Randolph County, the Heart of North Carolina!

R A RMASME SU ERU R•

A N GG RR O OV VE E • • S ST TAAL LEEYY • R AR NA DN LDELM EM A N • • S ES A EA

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N II TT YY TT RR II N

Enjoy a small plate of baked shrimp with jerk butter, coconut and pineapple at Moonrakers.

on the

road again A travel expert shares her picks for spring road trips Wo rd s a n d P h o to g ra p hy by Ch ristina Riley

O

ur area is surrounded by small towns and iconic attractions that many people know very little about. Here are five destinations that deserve your attention the next time you want to head out for a daytrip.

S E AG ROVE

Eck McCanless is a Seagrove potter who specializes in agateware.

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Randolph County gets a lot of attention thanks to the North Carolina Zoo, but Seagrove is another excellent spot to visit in the area. Home to slightly more than 200 people, this is the handmade pottery capital of the U.S., thanks to the local clay’s rich minerals. You’ll find at least 100 potters and more than 50 studios within this small community.

Start by grabbing a map from the North Carolina Pottery Center. Then drive up and down “Pottery Road,” designated as a scenic road

The views from Moonrakers’ top deck during the week of the Big Rock Blue Marlin Tournament included many large fishing boats in Taylor’s Creek.

by the North Carolina Department of Transportation. You can also ask the kind people at the visitors center where to go, and they’ll then ask what you’re seeking.

Find just about any style, including popular ModdWare and one-ofa-kind agateware from Eck McCanless. Speaking of Eck, he is always happy to provide a demo, which is truly a wonderful experience.

When you get hungry, head to nearby Asheboro for a meal at The Table. The farmhouse-style restaurant keeps things as local as possible

and also makes the best cinnamon rolls in central North Carolina. If you need another option, don’t count out the legendary fried chicken at Magnolia 23.

B E AU FO RT

The Crystal Coast, located between Wilmington and the Outer Banks, is another incredible daytrip. In this stretch of coastal byways is Beaufort, a wonderful town full of charm and history. Take time March/April 2022 chapelhillmagazine.com

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DAY TRIP S

to walk down the boardwalk that runs parallel to Front Street. The views of Taylor’s Creek and boats docked in the marina provide for a beautiful backdrop to any daytrip.

Learn about the area’s 300-year history at the Beaufort Historic Site and at the North Carolina Maritime Museum. It is the third oldest town in the state and was originally a fishing village.

Beaufort offers one of the easiest ways to see wild horses in North Carolina. You can sometimes see them from the mainland as they graze and roam the inlets and islands’ part of the Rachel Carson Reserve. You can also kayak or hire a boat to take you across the creek and get a closer look.

Another option from Beaufort is to take a ferry to Shackleford Banks, where you can see more horses and explore the iconic Cape Lookout National Seashore.

After your adventures, enjoy a refreshing meal at Moonrakers in the Beaufort Historic District. The restaurant has some of the best views of Beaufort from its rooftop and a great local beer selection. Start your meal off with a delicious appetizer of whipped feta, and ask about the local catch of the day. Make sure to browse its extensive wine list with more than 90 selections – the restaurant earned an Award of Excellence from Wine Spectator magazine.

HA L I FAX COUN T Y

This county northeast of the Triangle is home to important North Carolina history and has lots of opportunities for outdoor adventures. Start in the county seat, Halifax, which is partly responsible for the “First in Freedom” state license plates that adorn our cars today. That’s because the Halifax Resolves, which ordered North Carolina’s delegation to the second Continental Congress, was signed here on April 12, 1776.

You can learn about this historic happening at the Halifax State Historic Site in town. The Underground Railroad Trail, another Halifax landmark, has a site here and at two other spots in the county.

One of the other locations is at the Roanoke Canal Museum and Trail. Here you’ll find information about the enslaved people who built the canal, which ended up serving as an escape route for those seeking freedom.

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History is just one piece of what makes the county special. The Sylvan Heights Bird Park is an 18-acre, primarily outdoor aviary with more than 2,000 exotic waterfowls and birds. You can even feed flamingos and other birds in a designated area.

Medoc Mountain State Park is also in Halifax County, spanning 3,900 acres with more than 10 miles of hiking trails. The majority of the trails are short and perfect for less experienced hikers or families.

WILS O N

ABOVE The whirligigs have reflective material on them and light up at night.

BELOW The wide, flat trails at Medoc Mountain State Park make an excellent daytrip for hikers with young kids.

This city, less than an hour east of Raleigh, is known for the Vollis Simpson Whirligig Park and Museum. The 2-acre park is in the heart of downtown and features 30 kinetic sculptures. Each one was built by local farm machinery repairman Vollis Simpson, who used various discarded parts to tell a story of life in eastern North Carolina. Walk around this unique place, and you’ll see milkshake mixers, ceiling fans, bicycles and road signs that spin in the wind.

You can also walk around Lake Wilson, a scenic reservoir on the outskirts of town.

The Oliver Nestus Freeman Round House is also worthy of a stop. This unique piece of architecture preserves the area’s African American history, art and culture. 

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FIND INNER PEACE

DAY TRIP S

The world’s oldest longleaf pine can be found in Weymouth Woods and is thought to be more than 474 years old.

Afterward, grab some iconic eastern North Carolina barbecue (and fried chicken) from Parker’s Barbecue. This wood-fired barbecue restaurant has been smoking whole hogs since 1946, and there is an air of nostalgia as the entire staff wears 1950s-style paper hats.

Tailgate outside The Beefmastor Inn if you arrive early enough before they open. When you’re seated, prepare for one of the state’s finest steak dinners.

SOUT HERN P I NE S

Head south to Moore County and Southern Pines for a wonderful getaway. Sometimes Southern Pines is overshadowed by its more famous golfing neighbor, Pinehurst, but there’s a lot to do in the area beyond the links.

You can start your adventure here by searching for North Carolina’s oldest known longleaf pines at Weymouth Woods Sandhills Nature Preserve. Its three access points and sandy hiking trails sit just a few minutes from downtown Southern Pines. Each trail is surrounded by towering evergreens, meaning that this state park is verdant throughout the year.

Downtown Southern Pines is packed with shops and great local food. A stop at The Ice Cream Parlor Restaurant for a homemade scoop is a must. They also make great burgers if you’re looking for a full meal. Get in line for the delicious crepes coming out of Betsy’s Crepes for breakfast. For lunch or dinner, order an appetizer of Cajun crawfish fries and ribs from Chapman’s Food & Spirits.

Wash those incredible meals down with a frosty pint from Southern Pines Brewing Company before heading back home. CHM Christina Riley is a photographer and writer at the North Carolina travel website NC Tripping, nctripping.com.

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W H AT WE’RE EATING NEWS FROM OUR RESTAURANT COMMUNITY, PLUS A DISH WE LOVE

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decided to forgo a corporate job, choosing instead to work at a bagel or founder Alex Brandwein, growing up just outside shop, learning the ins and outs. He visited stores across the country, New York City, bagels were always a personal favorite. talking to successful owners to better understand the business and After high school, he attended the University of learn how the best bagels are made.

Wisconsin-Madison and spent seven years working In conjunction with his academic focus on entrepreneurship and real in investment banking and private equity, first in estate, Alex developed the business model and recipe for Brandwein’s Chicago, then back in New York. His path to owning Bagels. He says the reception and ongoing support a bagel business started when he felt the urge from the community has been incredible from day to pursue something entrepreneurial and one. “It’s mind-boggling how quickly it all enrolled in UNC Kenan-Flagler Business BRANDWEIN’S BAGELS 505 W. Rosemary St., Chapel Hill unfolded,” Alex admits. By the end of School’s MBA program in 2018.

919-240-7071 Alex immediately fell in love with the local brandweinsbagels.com community here in Chapel Hill but was disappointed there wasn’t a downtown bagel shop to grab a bacon, egg and cheese. This craving prompted him to start playing around with the idea of bringing New York-style bagels to town. “After one test trial using boxed ingredients, I was hooked. I began researching how to make bagels from scratch, ultimately coming up with my own recipe for authentic New Yorkstyle bagels,” he shares.

As the time approached for his MBA summer internship, Alex

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The bagel and deli sandwich menu favorites include anything with egg and cheese and the fully loaded classic lox. There’s also a variety of housemade cream cheese flavors, plus plenty of bagel chips, deli salads and homemade cookies. For beverages, Brandwein’s has its own house blend coffee, specially brewed by Carrboro neighbor Gray Squirrel Coffee Co. The catering side of the business has really taken off – offering an array of made-to-order platters as well as individually wrapped and/or boxed breakfasts and lunches. It is currently pickup only, but Alex hopes to provide delivery service for individual orders in the future.

In February 2022, Brandwein’s Bagels expanded into the adjacent property on Rosemary Street that once housed Bread & Butter Bakery. The additional space allows them to bake more bagels, provide parking for customers, and offer more catering and an expanded menu.

Brandwein’s customers will use the original bakery entrance on the corner of Graham and Rosemary streets.

“As a new business, my approach is to focus on doing a few core things really well,” Alex says. “So, bagels are the heart of the menu with some specials along the way. The expansion of our shop gives us the opportunity to not only keep doing what we are doing – hopefully, even better – but also to introduce new offerings.”

The vibe of the shop is cozy, modern and welcoming.

It carries that familiar comfort and pleasure of being with your people at your go-to spot, and that is what’s special about bagels in the first place – how something so simple can be so enjoyable.

– By Amber Watson 

March/April 2022

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PHOTO BY JOHN MICHAEL SIMPSON

summer 2019, he held the first Saturday morning pop-up; in February 2020, he signed a lease for the shop, finished his MBA in May 2020 and opened the store in August 2020. “The turnout was amazing! By noon, we had sold out. It was crazy, and it was so encouraging,” he says.

In the beginning, the business was run by Alex and a lot of volunteers (from classmates to UNC faculty members who showed up to help support Alex’s project). The shop is now open seven days a week and the staff has grown to about 45 team members, many of whom have been there from the start, including a deep bench of part-time college and high school students. Of special note are Sean Monson, executive chef; Christy Savage, head baker, and Melissa Sieffert, director of operations and a former Kenan-Flagler classmate.

Each recipe is carefully tested and refined with attention to flavor and texture, using flour from Lindley Mills out of Graham, North Carolina.

Every day, the bagels and bialys are made in-house from scratch. “After proofing overnight, the bagels are boiled for a few minutes before baking,” Alex says. “This extra step is what makes the outside thin, crispy and glossy while the inside stays light and airy.”

W HAT WE’RE EAT I N G

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Tropical Smoothie Cafe – the restaurant franchise that serves smoothies, sandwiches, wraps and salads – opened a new location at 400 W. Franklin St. in the space formerly occupied by The Bookshop of Chapel Hill.

NEWS BITES After serving Chapel Hill for a century, Carolina Coffee Shop expanded into the space next door. 1922 by Carolina Coffee Shop opened Feb. 5 and offers quick graband-go options like pastries, salads and sandwiches on Franklin Street.

Louisiana-based fast-food chicken chain Raising Cane’s is slated to fill the Franklin Street space that formerly housed Spanky’s Restaurant and most recently, Lula’s. The chain is known for its chicken fingers, crinkle-cut fries and Cane’s Sauce. As of press time, no date has been set for the restaurant’s opening.

The Alvarez family opened La Muñeca Ice Cream in December at 131 Mayo St. in Hillsborough. The ice-cream shop has an array of unique flavors and snacks such as paletas, esquites and dorilocos.

Chapel Hill rooftop restaurant favorite Top of the Hill Restaurant & Brewery reopened Dec. 30 after interior renovations. The updates included bathroom remodeling, new flooring, fresh paint and new chairs, bar stools and tables.

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Buena Vibra opened in February at 157 E. Rosemary St. The new kitchen and bar located in downtown Chapel Hill offers an authentic Caribbean menu featuring tequeños, empanadas, tostones and more as well as a refined drink menu.

Merritt’s Grill, known for its famous BLTs since 1992, was bought by John Toogood and Paula Toogood in September from previous owner Robert Britt. The couple now runs both the grill and The Bread Shop bakery in Pittsboro. The family plans to keep the Chapel Hill staple going with the same famous BLTs, but cut the wait time.

Julie Paddison and Lewis Hendricks, owners of Old East Tavern, opened The Poplar Cafe on Jan. 7 in the space previously occupied by Coco Bean Coffee & Tea. The menu offers coffee and tea beverages, along with Deli Edison bagels and schmears. The Poplar Cafe features private rooms with names like The Rabbit Hole and The Treehouse, as well as The Snug for larger meetings or events.

The 2022 Good Food Awards honored three Chapel Hill-based businesses among its 244 winners across the country:

March/April 2022

Chocolatay Confections’ winning product was its Coconut Bliss Bar; Boro Beverage Company won for both its Pollinator Punch Kombucha and Garden Sangria Kombucha; and Lady Edison was awarded for its Sherry Bacon.

UNC sophomore Will Gerstein brought wings and chicken and waffles to Blue Dogwood Public Market on Feb. 11. Buckets operates from 9 p.m. to 1 a.m., and offers delivery, takeout and sit-in service for four weeks as a pop-up. Will plans to consider turning the idea into a full-time restaurant after his lease runs out March 5. “I’m trying to create a new culture in Chapel Hill to provide a fun, late-night place people go to for more than just food,” Will says.

Breakaway Cafe, located at the Veranda at Briar Chapel, is opening a second location in Carrboro at 410 N. Greensboro St., next door to Dingo Dog Brewing Company.

Owners Amy Coughlin and Andy Pignatora say they will continue to focus on ethically sourced fresh foods made in-house, as well as a more refined menu. The cafe is slated to open in May. Peruvian charcoal chicken restaurant Alpaca is opening a new location at 237 S. Elliott Rd. The menu includes Peruvian rotisserie chicken, Inca Kola and sides such as maduros and tostones. There is no opening date as of press time.

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‘The Greatest

Gift ’

Two Chapel Hillians co-authored a book to advocate for living kidney donations

By Re n e e A mb ro s o Ph o to g rap hy by J o h n M ich ae l S imp so n

Carol Offen and Elizabeth Crais hold “The Insider’s Guide to Living Kidney Donation” at Flyleaf Books.

“We’re trying to break down myths” in the book, Elizabeth says.

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C

arol Offen is a self-professed “wimp.” Flu shots and doctor’s offices once made her cringe, and she’s even fainted after a blood draw. Carol is vocal about her aversion to such things: “If a wimp like me could donate a kidney, you can, too,” she says.

Carol was 58 years old in 2006 when she donated to her son, Paul Offen, who was diagnosed with chronic kidney disease as a

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C AROLIN A ON OU R M I N D

college student at N.C. State University. When Paul’s condition worsened and he needed a transplant, Carol called on a family friend and fellow Chapel Hillian Elizabeth Crais, a professor at UNC in the department of speech and hearing sciences, for support. Elizabeth’s first of two kidney transplants took place in 2004, about 10 years after a diagnosis of polycystic kidney disease. Her mother and sister had gone through the same illness. Elizabeth helped Paul cope with his lengthy stint of dialysis by sharing her own experiences while Carol’s family were evaluated as possible donors and they navigated insurance roadblocks.

Carol emerged as the only viable donor, but there were few resources available to help her grasp what donating would specifically entail – would she be deemed healthy enough to do so? Exactly how many needle sticks would be involved? It was the same for Elizabeth back in 2004, when she went to the library in search of practical advice on transplants and found thick medical textbooks and outdated diet plans. “I wish there were more resources out there for people going through this process either on the donor side or the recipient side,” she recalls thinking. It prompted Elizabeth to conceive of a book that would feature personal stories and advice on the ins and outs

“

I hope that anyone who is as nervous as I was, or hesitant [to donate] for any other reason, would not be afraid to share that. ... As a donor, you have every right and duty to yourself and your recipient to be as wellinformed as possible.”

– Carol Offen

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of organ donation, laid out plainly. She even went so far as to write an outline for it after her surgery, but the idea stalled while she recovered and got back to her full-time job and family.

Carol had come to the same conclusion during her donation. “In the back of my mind, as in the back of [Elizabeth’s], was that someday I’d like to write about this,” Carol explains. “We sure could have used a book that gave us practical advice and details and yet talked about personal issues with family that are just so multifaceted … nothing that we found addressed any of these things.” But, Carol says, “I was very intimidated by the subject; it’s very heavy [and] very serious.”

She started with an op-ed in The News & Observer in 2014 about the modern process of living kidney donation, and the idea of writing a book resurfaced.

Carol called up Elizabeth, and both women agreed that they wanted to see the endeavor through. The text was to be not only a recounting of their experiences, but also a no-fuss guide written in laypersons’ terms, paired with personal testimonies from a diverse group of people.

“The Insider’s Guide to Living Kidney Donation: Everything to Know if You Give (or Get) the Greatest Gift” was released in September 2021, nearly seven years from the start of the project.

Today, there’s a wealth of websites and blog posts about living organ donation. Elizabeth describes it as “a fire hose when you’re trying to take a drink of water.”

The pair reevaluated the text before publishing to ensure it would remain manageable for readers who were faced with wading through mountains of facts and details before a transplant. “We want the book to be able to funnel all the information,” Elizabeth explains, so that it offers up current, quality resources alongside anecdotal evidence. One section of the book is devoted to

“

Transplant and donation are so much more than a medical experience. It’s emotional, it’s financial, it’s psychological. … [The book’s] practical parts as well as the personal stories, we really hope that these will resonate with people.”

– Elizabeth Crais

answering the most pressing FAQs. Another chapter lays out the extensive pre-donation medical testing process in detail. “I would have loved to have known exactly what [the testing] was going to consist of,” Carol explains. The authors also set out to debunk widely accepted myths, like the idea that kidney disease only affects older adults, and illustrate the impact on someone like Carol’s son, a young person who didn’t have risk factors like a family history of kidney disease.

Elizabeth eventually needed a second transplant, which took place in May 2021. This time around, she followed her own advice from a chapter of the book in which she noted lessons learned from her first transplant, and she took extra steps to prepare family members for the emotional toll before undergoing the lengthy process.

Carol advocates for donors and recipients through the National Kidney Foundation, the Triad chapter of a Cary-based group called Donate Life NC WELD (Women Encouraging Living Donation), and she also maintains a blog and website called kidneydonorhelp.com where she shares stories, answers common questions and connects with other living donors. She and Elizabeth continue to promote their book and share their knowledge wherever they can, like on podcasts – including an episode of the popular science-based “This Podcast Will Kill You,” and the “Donor Diaries” podcast – and during an ABC 11 news feature.

Carol and Elizabeth have been publicly vocal about their experiences since their donation and transplants, respectively, but hope the book will garner awareness on a larger scale and encourage others to consider giving the “greatest gift.”

“Transplant and donation are so much more than a medical experience,” Elizabeth says. “It’s emotional, it’s financial, it’s psychological. … [The book’s] practical parts as well as the personal stories, we really hope that these will resonate with people.”

Signed copies of “The Insider’s Guide to Living Kidney Donation” are available at Flyleaf Books, and copies can be ordered through all major retailers. CHM

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N OT E D. WHAT AN HONOR Chapel Hill Mayor Pam Hemminger was elected in December as chair of the North Carolina Metropolitan Mayors Coalition, a bipartisan organization that represents the state’s large and midsized cities. “I look forward to working with my fellow mayors in the coming year,” Pam says. “Through our work together, including how we share strategies and ideas, we make our state and our cities great places to live, work, study and play.”

WHAT WE’VE HEARD AROUND TOWN …

Compiled by Isabella Reilly

GlaxoSmithKline, in partnership with the Triangle Community Foundation, chose 10 nonprofits from the area in December to gift $50,000 as part of the 2021 IMPACT Awards.

Recipients of the 25th annual award were chosen based on exceptional contributions to life-improving and sustaining resources, supporting health and offering services to those in need. The IMPACT recipients from Orange County were hunger relief organization PORCH Chapel Hill-Carrboro and youth programming nonprofit Boomerang.

Miranda Carr, Chapel

Hill resident and chief investment officer for The Trust Company of Tennessee, was named to the 2022 class of American Bankers Association 40 under 40 in wealth management. This honor recognizes wealth management and fiduciary professionals who are committed to the highest standards of achievement at work and in their communities.

Michelle Bolas was named UNC’s chief

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UNC Lineberger Comprehensive Cancer Center named Dr. Wendy Brewster as its

first associate director of diversity, equity and inclusion. Wendy helped establish the center’s Equity Council in 2020 and serves as an Executive Core co-chair. She is a professor for UNC School of Medicine’s PHOTO BY HUTH PHOTO

PlayMakers Repertory Company hosted a

celebration of beloved professor and resident company member Ray Dooley in December to mark his retirement after 30 years with the UNC Department of Dramatic Art. Ray acted in 104 productions with PlayMakers and served as a department chair and head of UNC’s Professional Actor Training Program, a rigorous three-year Master of Fine Arts degree.

To support the program, the theater Send us your established the Ray noteworthy moments!

Dooley Artistic Excellence Fund.

From births

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innovation officer and executive director of Innovate Carolina, a universitywide initiative that focuses on innovation and entrepreneurship.

Michelle joined UNC in 2011 and has led the university’s Innovation Roadmap strategic plan for the past decade.

In 2019, she helped the school achieve its first designation as an Innovation and Economic Prosperity Institution by the Association of Public and Land-grant Universities. “Innovation remains an important element of the university’s strategic plan,” says UNC Chancellor Kevin Guskiewicz. “I am delighted that Michelle is at the helm of those efforts.”

launched at the Piedmont Food Processing Center in Hillsborough, were awarded a regional impact grant from NC IDEA in November.

“Through this grant program, WE Power Food will collaborate with NC-NIK to provide shared kitchen managers with the tools they need to help female food entrepreneurs succeed with their businesses,” says Sue Ellsworth, manager of the Piedmont Food Processing Center and co-founder of WE Power Food.

WE Power Food and

the North Carolina Network of Incubator Kitchens, organizations

March/April 2022

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

Department of Obstetrics and Gynecology and is also director of the Center for Women’s Health Research at UNC.

In February, The Chamber For a Greater Chapel Hill-Carrboro announced that the four people were appointed by the chair-elect for one-year terms on the Chamber’s Board of Directors are: • Chris Peronto, health care executive • Michael Rodriguez, Subway multi-unit owner • Ellen Shannon, president, Triangle Media Partners • La-Tasha Best-Gaddy, founder and CEO of Infinity Bridges and chair of the Black Business Alliance of Chapel Hill-Carrboro

Additionally, six members concluded their service on the Chamber’s board at the end of 2021: • Lydia Lavelle, former mayor of Carrboro, four years

• Denny Marcin, financial advisor for Pinnacle Financial Partners, five years • Chris Ehrenfeld, owner of Bold Construction, six years • Brett Bushnell, owner of Tri Local Realty LLC, six years • Jay Patel, president of Wintergreen Hospitality, six years • Joel Levy, owner of Joel I. Levy CPA, PLLC,

10 years In December, Duke Energy awarded The Marian Cheek Jackson Center and the Community Empowerment Fund $25,000 to be used for training and policy reforms. The funding is part of a social justice and racial equity grant. George Barrett, executive director of the Jackson Center, said in a press release, “This award will allow us to continue to ensure that Black and brown folk of Chapel Hill and Carrboro can stay in their homes, preserve their history and have access to safe and affordable housing.”

Chapel Hill ranked No. 13 in WalletHub’s 2022 best college towns and cities rankings, and was ranked No. 8 among the small-sized cities, based on its living conditions for students.

A study by CommericalCafe ranks the metro Durham-Chapel Hill area sixth in the top 15 midsized metros for tech workers. The study accounted for density of tech businesses and jobs, average tech salaries and position on the lifequality index.

IN OUR SCHOOLS Carrboro High School welcomed students

back to class last fall with a new mural featuring a purple jaguar and the message “Welcome to Carrboro High,” a gift from the class of 2021.

Led by senior class presidents Olivia Hall and Praveen Puviindran, the senior council collaborated with muralists Loren Pease and Michael Brown on a design that would convey the welcoming heart of the CHS community.

Funds for the artwork were raised through donations, a raffle and a grant from the Town of Carrboro. Raffle prizes were donated by The Lumina Theater, the Southern Village Club, Coronato Pizza, Focus Optometry, and the Buchholtz and Melville families.

East Chapel Hill High School civics and

The ArtsCenter

economics teacher Brian Link was named the 2022 Burroughs Wellcome Fund North Central Teacher of the Year Winner, one of only nine North Carolina Regional Teachers of the Year. Chapel HillCarrboro City Schools teachers have received this honor in back-to-back years, with Mary Scroggs Elementary School teacher Eugenia Floyd being the recipient of the same award in 2021.

The Cedar Ridge High School girls volleyball team captured the North Carolina High School Athletic Association’s 3A state championship with a victory in the state finals in November.

This win represents the team’s first NCHSAA title. In December, the Orange County Board of County Commissioners presented a proclamation to coach Fiona Cunningham and the team in recognition of the achievement.

Orange High School’s theater group, led by instructor Blake Wilson, attended the North

Carolina Theatre Conference in November and was honored with several individual and group acting awards. Excellence in Ensemble Acting was awarded to the whole cast for their commitment to teamwork, Excellence in Acting was presented to student Autumn Maivia, Excellence in Stage Combat was awarded to the group in recognition of their performance and Excellence in Directing was presented to Blake for overseeing the program.

ARTS & CULTURE The National Endowment for the Arts announced its first round of recommended awards for the fiscal year 2022 in January, with more than $33 million in project funds available. Local recipients include The Sun Magazine, which received $10,000 for literary arts; UNC on behalf of PlayMakers Repertory Company received $15,000 for theater; PBS North Carolina received $20,000 for media arts; and Hillsborough received $25,000 for local arts agencies.

announced a new location in an existing office building at 400 Roberson St. in Carrboro, replacing previous Jones Ferry Road relocation plans.

The organization also saw a shake-up in its staff, welcoming Philadelphia native Chasyah Scott (pictured above) as marketing director.

Additionally, Dan Mayer, the executive director of six years, stepped down effective Jan. 31 to take a position at Chapman Cultural Center in South Carolina. Deputy director Mark Bettger currently serves as the interim director.

Hillsborough Cheer, Dance & Gymnastics

relocated in January to 205 Millstone Dr., the previous site of Faulkner’s Dance & Gymnastics.

Director and owner Dorothy O’Neill’s studio has also absorbed the gymnastics program offered by Faulkner’s Dance & Gymnastics’ Sue Faulkner, who is temporarily remaining on the staff as a consultant.

Kidzu Children’s Museum received $5,000

for its virtual museum through Blue Cross and Blue Shield of North Carolina’s Arts & Culture initiative. The funds will allow Kidzu to be more accessible for families through online educational activities and resources.

Chapel Hill native Michelle Dorrance was

the lead choreographer for the Broadway show “Flying Over Sunset.”

The show opened in the Lincoln Center Theater on Dec. 13 and held its last performance on Jan. 16.

PHOTO BY MATTHEW MURPHY AND KENN TAM

The Orange County Historical Museum received a $12,250 American rescue plan humanities grant from North Carolina

March/April 2022

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Humanities in September. The grant will support staff and building operations so the museum can remain free and open to the public.

BOOKIN’ IT Hillsborough resident Holden Richards’ new photography book, “Riverwalk: A Decade Along the Eno,” features a curated collection of black-and-white PHOTO COURTESY OF WILL RICHARDS images showcasing the beauty of the river and trees, rocks and plant life of the Eno River. A Raleigh native, Holden says his “appreciation of living [in Orange County] runs very deep.” Photos from the book were exhibited at the North Carolina Botanical Garden in January and February.

Chapel Hill author Elizabeth Emerson

released her debut book, “Letters from Red Farm: The Untold Story of the Friendship between Helen Keller and Journalist Joseph Edgar Chamberlin” in September. Based on a 40-year letter exchange between her great-grandfather, Boston journalist Joseph Chamberlin, and disability rights advocate Helen Keller, Elizabeth’s book not only details the pair’s decadeslong friendship, but also adds to the bank of existing literature detailing Helen Keller’s life.

Hillsborough poet Jeffery Beam released his 15th major work of poetry, “Verdant,” in February. Reminiscent of Bhakti love poetry

and troubadour traditions, the volume details a sacred quest of heartbreak, suffering, grief and regret which progresses to a joyful union with the beloved divine. His work is being utilized by composers Tony Solitro and Frank Warren to create art song cycles.

ON THE MOVE

Shannon Media, Inc., publisher of Chapel Hill Magazine, is now Triangle Media Partners and

has added a digital marketing division, according to founder and chairman Dan Shannon. “To reflect our expansion and broader range of integrated marketing products and services,” he says, “we decided the new name better describes what we do. We’ve been thinking for a little while about changing our corporate name, but the recent launch of our Triangle Digital Partners group prompted us to make the switch now.”

“TDP is the new digital marketing group that works with clients to reach their ideal target market anywhere, at any time, on any device,” says TDP president Rory Gillis. “We’ve

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Founded in 2006, Triangle Media Partners publishes Durham Magazine, Chatham Magazine, Durham Performing Arts Center’s Broadway Series programs and Heart of NC Weddings. The company also hosts local food events, including TASTE and Sip+Savor. “This is a corporate reorganization and a name change, not a change in local ownership,” says Dan, who owns Triangle Media with Ellen Shannon and Rory.

Chapel Hill’s Eastgate Crossing changed ownership in January. Previous owner Federal Realty Investment Trust sold the shopping center in December to Indiana-based Kite Realty Group Trust, which owns seven other North Carolina shopping centers.

Duke University School of Law alumna Heather Adams (above right) joined Parry Law PLLC in January. With 20 years of civil litigation experience, Heather will continue commercial litigation and appellate work, arbitration and administrative proceedings at Parry Law. “Heather is a top litigator in this state, and she will continue to be a tremendous asset to our team and our clients,” says Alan Parry, the firm’s managing attorney. The firm also announced the addition of Andrew Kasper (below right) to the firm in October. Andrew previously worked as a senior legal advisor to the office of Gov. Roy Cooper and general counsel to the state Department of Public Safety and Revenue.

Morehead Planetarium & Science Center

welcomed new faces to its team this year.

Rosario Vila was named the marketing and communications manager, bringing years of expertise from the UNC Department of Computer Science.

Stephanie Ridley (above

right) was appointed director of advancement, with previous experience serving as the director of development and external affairs at the UNC Frank Porter Graham Child Development Institute. Finally, Michele Kloda (below right)

was named the director of innovation and design.

Prior to joining the planetarium, Michele spent a decade as the director of learning environments at the Museum of Life and Science in Durham. 

Vote for the Best of Chapel Hill ’22 VOTING RUNS

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The two businesses now operate out of 501 Cornerstone Ct., Ste. B. “This truly is the realization of our grand dream of having a fully functional space that’s not limited in any way,” Levi says.

Carly Hemminger started at Rivers Agency, an advertising,

design, public relations and web development company, as an account manager in August.

a swamp white oak tree at the Dimmocks Mill Road entrance to Gold Park. Orange County forest rangers presented the town with its designation as “Tree City USA” from the Arbor Day Foundation, which outlines a four-step framework to grow trees and invest in forestry.

NEW ON THE SCENE Grubb Properties began construction in January on the developer’s newest apartment community, Link Apartments Calyx, located in the Glen Lennox neighborhood. The seven-story property will have a total of 304 units, with an expected completion date of late 2023.

TotalBodyLab, a personal fitness program led

by Katya Gorbacheva, moved from Durham

to Hillsborough in August. Clients can now receive personalized fitness instruction and meal planning from professional bodybuilders and powerlifters at its new location inside New Millenium Fitness with The Pit on Boone Square Street.

Batteries Plus held a grand opening in January at its new location at 603 Hampton Pointe Blvd., Ste. 5 in Hillsborough. Owned by Edward Holmes and Richard Levin, the store

stocks an assortment of automotive and device batteries. The event featured a ribbon-cutting ceremony with Hillsborough Mayor Jenn Weaver and a raffle. Treats were from Zacki’s Culinary Creations while complimentary tacos were provided from El Jefecito food truck.

Construction began in November on a new fire and emergency services station located on College Park Road in Hillsborough’s Waterstone Estates neighborhood, on land provided by the Orange Rural Fire Department. The project is expected to be completed in just over a year.

IN OTHER NEWS The recycling drop-off site at University Place will close on May 31 due to plans for new land development.

Father-son duo Bill Stecker and Levi Stecker, who own and operate CreativEdge, a laser cutting and parts fabrication company, and Alchemy Identity, which produces metal cut art as high-end home decor out of the Cornerstone Business Park in Hillsborough, moved into a larger location in late January.

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The O2 Fitness location at 6118 Farrington Rd. in Chapel Hill has closed and was replaced by a Gold’s Gym in November.

In observance of Arbor Day in November, the Town of Hillsborough Tree Board planted

March/April 2022

The Town of Carrboro changed the domain of its website and emails from “.org” to “.gov” in February to improve overall security and increase recognition as a government entity. The new town website is carrboronc.gov, however the previous website and email addresses will remain operational until further notice.

The Chamber For a Greater Chapel HillCarrboro will launch its Summer Careers Academy in summer 2022. The eight-week summer pre-apprenticeship program aims to provide area youth with skills, resources and career opportunities. This initiative offers high school students with training and paid work experience and focuses on serving refugee and migrant families and students of color. The program will welcome at least 10 students this summer.

IN MEMORIAM After a long battle with cancer, Lynn Lehmann, the former executive director and board chair of Chapel Hill-Carrboro Public School Foundation,

passed away on Nov. 7. Lynn was a community and school leader who chaired several volunteer programs within the school district. Madeline Blobe, her PSF successor, says, “Not only was Lynn a pillar in CHCCS, but she was a giving, thoughtful, special person, as well as a dear friend. Our community will miss her greatly.” CHM

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for the

kids A tragic accident set in motion efforts to establish a new pediatric rehabilitation center in Chapel Hill

By Elizab e th Kan e Ph o to g rap hy by S arah M ar tin , Fan cy Th is P h o to g rap hy

L

ee Fitch has come a long way since a life-altering accident threw his entire world in disarray. The 10-year-old boy was struck by a moving vehicle on a residential road in Chapel Hill last March – a tragic accident that broke Lee’s ribs, back and skull.

It also left him with a severe concussion.

Although Lee was stabilized in the pediatric intensive care unit at UNC Children’s after his accident, there was a long road to recovery ahead for him. “There became a point in Lee’s healing process [when] we were informed by

Lee Fitch, now 11, sits outside UNC Children’s, where he began his road to recovery after he was struck by a vehicle last year.

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Meredith Fitch, Lee, Virginia Fitch, 13, and David Fitch in the labyrinth at the right of the main drive that leads up to UNC Children’s.

the physician that we needed to go elsewhere for rehabilitation … that they did not offer [the rehabilitation he needed] at Chapel Hill, Duke or Wake Forest [hospitals],” says Meredith Fitch, Lee’s mother. “We left Chapel Hill and went to [Children’s Healthcare of Atlanta]. Lee’s recovery there was amazing,” she says. “He received therapy there all day, every day.”

Meredith explains that getting the help Lee needed in Atlanta meant that Lee’s father, David Fitch, had to leave work for weeks at a time (David, president of Fitch Lumber & Hardware, had already missed work from being at the hospital after Lee’s accident). “That also meant having to leave Virginia, our 13-year-old, so that we could provide support for Lee,” Meredith says. “The distance provided challenges.”

Meredith says that during her son’s healing process, the family began to think deeply about the road ahead. “Once Lee started healing, we began to pray,” she says. “Our son is alive.

He’s going to live. We don’t know what his limitations may be, 50

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but we want to help others. … We didn’t know what direction we would be led.”

The Fitch family received a phone call from UNC Children’s while they were still in Atlanta. “UNC Children’s said they had been contacted by some donors … [who] wanted to give the seed funding to start a pediatric rehab [there] in Lee’s honor.” They felt as if their prayers had been answered.

Sally Brown, the wife of Mack Brown, UNC’s head football coach, says she’s known the Fitches for a very long time. Now, the couple is working with the family to make the Fitch Family Comprehensive Pediatric Rehabilitation Program at UNC Children’s a reality. “There’s an extraordinary need for this, and this entire community owes the Fitch family so much for all they’ve given to us,” Sally says. “We wouldn’t have all our beautiful homes without them. I think we all just need to get together and decide that we need to make this happen.”

The new pediatric rehabilitation program will be a $20 million project – one of the main challenges to creating it, Sally says,

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Meet Dr. David Lee Hill, Jr. People who meet Dr. Hill are quickly won over by his knowledge and easy-going style. He is a stickler for detail and in his profession, every little detail matters. His commitment to patient safety and surgical precision as well as his uncompromising philosophy toward care is reflected in the state-of-the-art surgical facility he has designed from the ground up. He also places emphasis on his patient’s comfort and it shows from the warm and inviting surroundings to the caring staff, focused on the patient’s well being.

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is the funding. “We need to raise a lot of money,” she says. “That’s going to be our biggest hurdle.

“All of us have been so spoiled by living in a place that has world-class medical facilities that we just all assumed [were] available here,” Sally says. “Then, it hit so close to home with Lee, not being able to get his rehabilitation done in a local setting. … The family had to be split up.

It was so difficult. I think all of us were surprised at the lack of the resources … here. And as hard as it was for the Fitches, they did have the resources to be able to [relocate temporarily to Atlanta] – so many people wouldn’t be able to do that. So, I think it’s important that we know that all children have this available to them here.”

Dr. Joshua Alexander, the director of pediatric rehabilitation and chair for the department of physical medicine and rehabilitation at UNC School of Medicine, says the Fitches are “truly game-changers,” and it’s obvious how important this project is to them. “It’s a program that’s going to change the lives of so many children and families across the state and the Southeast region,” he says. “The overall goal is to provide comprehensive, coordinated rehabilitation care from a multitude of health care providers – physicians, therapists, nurses, nutritionists, neuropsychologists and

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“

UNC Children’s said they had been contacted by some donors … [who] wanted to give the seed funding to start a pediatric rehab [there] in Lee’s honor.”

– Meredith Fitch

many others – that really helps every child have the best chance at recovering from their acute illness or injury, and then grow up as happy, healthy and independent as possible.”

Dr. Elizabeth Barton, assistant professor in the department of physical medicine and rehabilitation, agrees. “When Dr. Alexander and I first got that news, we just had happy tears because we knew how big of a need that was and how profound of an impact that a center like that would have for the area and for the children,” she says. “We were really astounded by the Fitch family and their dedication and desire to change the current offerings for kids here.”

For his part, Lee, who turned 11 in February, says that he was very sad when he heard he had to leave his family, sister and dog, Peaches, to go to Atlanta to seek rehabilitation treatment. But he says all the consistent therapies helped him: physical therapy, occupational therapy, speech therapy, music therapy, art therapy and even pet therapy (the latter being his favorite since he loves dogs). He describes Atlanta’s rehab center in detail – a place with good food, a sports area, an arcade-like game station, a little library and a tiny aquarium. “It was fun,” Lee says. “That’s exactly why we need one here.” CHM

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ntre ntre neurs neurs owners of local businesses – from a resale retail empire to a digital Farmers’ Almanac – share lessons, plans for expansion and more  Ph o to g rap hy by J o h n M ich ae l S imp so n

March/April 2022 chapelhillmagazine.com

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Leslie Stevens and Donna Bell Congruence Counseling Group

n January 2019, after sharing an office suite at the same private practice for almost two years, Donna Bell asked Leslie Stevens to talk over coffee. That first outing quickly led to numerous conversations over coffee. Before they knew it, the two counselors bought a space on West Main Street in Carrboro and hired two clinicians and a client care coordinator. In October 2019, they officially opened their own counseling and therapy practice, Congruence Counseling Group, where they now serve around 170 clients.

What drove you both to pursue counseling?

Leslie Counseling chose me. I got my

undergraduate degree in public relations [from UNC]. I fell in love with the service of people.

So I made it a matter of prayer and meditation to figure out what I would do with that idea and where I thought my heart and soul were going. I stumbled upon counseling by talking to some of my friends who were in similar programs and did what I felt in my heart I could do to serve people. I [then] went to North Carolina State University for a master’s in clinical mental health counseling.

Donna I started out in the nonprofit sector doing a lot of macro work and found that it was the smaller individual interactions that I was drawn to [the most]. I [later] went to Smith College for a master’s in social work.

What made you decide to start your own practice?

L We had a shared vision. We wanted to serve a diverse

community and create a safe space where people could come

and have quality counseling services. We also wanted a space to help train the next generation of clinicians.

D It was not just the idea of creating this space for folks that looked like us, but thinking about being out in the world and looking at therapy sites and not seeing yourself. You’re having to trust that if you go to this space that someone there can start a conversation with you.

That doesn’t mean that just because someone is Black that I am their therapist. But at least [here] it might be safer to start that conversation because we have some shared experience.

The word ‘congruence’ is in your practice name. How does the idea of harmony or compatibility factor into your counseling methodology?

L That name was my heart. [Congruence] is one of the main tenets of

Carl Rogers’ person-centered therapy. It’s finding that harmony in one’s self and allowing that to be a reflection of balance with one’s experiences. In life, we have [events] that happen to us, and we can get out of alignment and out of a congruent space with others.

So congruence reminds us to come back to ourselves, to come back to alignment. I’m in the passenger seat, and my client is driving.

I’m guiding you with questions and sort of getting into the heart of things. 

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What specific areas or issues of mental health do you focus on?

L I focus on anxiety, depression, perfectionism, stress management

and life transitions. I have a background in ministry, and I can bring that spiritual component into the counseling space if the client requests it. I see clients of all faiths and backgrounds.

D I also focus on depression and anxiety. I tend to use attachment theory. I also do couples work.

L As a practice, we have some awesome clinicians. They focus on LGBTQI issues, substance abuse and dialectical behavior therapy. Our clinicians have diverse experiences and backgrounds that allow us as a group to serve a [wider] clientele base.

What do you say to people who may still be hesitant about seeking therapy or counseling?

D We laugh a lot [with our patients].

I think people are afraid of things getting too dark. That they’re going to go someplace that they might not be able to come out of. Part of our job is to make sure that things don’t get too hard. You’d be surprised at how many people around you have gone to therapy or how many people have taken medication to help with their anxiety and depression.

L It’s a conversation, and the therapist isn’t some foreboding figure telling you everything about your life and what’s wrong with you. It feels real easy most of the time. We’re not judging you or sending you home with a label that you can use to tell other people what’s wrong with you. It’s a conversation.

What have been some challenges with starting your own practice?

D COVID-19 and hiring. I haven’t done the demographic study,

but we have really found it difficult to find [diverse] licensed clinicians who are looking for employment. There’s a part of me that says, ‘Well, why are you surprised?’ Part of the reason why we’re trying

to put this practice together is that we want to create spaces that reflect us.

But that is a struggle that everyone is having right now during the pandemic. Everyone is having trouble hiring in almost every field. It’s hard to tell if that’s part of the same issue.

What do you love most about having your own practice?

L I am an autonomous being to my

core. I just love the freedom to do whatever I want to do. But I don’t abuse it. [I can] choose my own schedule, work from home or the office, make a living and not have to punch a clock for someone else.

D The ability to create my own space that I can invite others into. People can choose me, whereas, in other places I have worked, people are assigned to me. I love coming up with new ideas and ways to grow and support each other and our vision.

And supporting our clinicians and not [letting] them feel that they are beholden to us. That makes me glow.

How has this area influenced your practice?

L People stop through Chapel Hill, whether [as a] student or

someone working at the hospital. We see so many students or grad students or people getting their Ph.D.s. They’ll keep in contact with me from wherever they move on to. I feel like we are a grounding safe space when a lot of my clients are in a time of transition. I think being in Chapel Hill affords that opportunity.

What do you see for the future of your practice?

D Nothing but good stuff. The world started shutting down in March

2020, and we’ve been pivoting ever since. And the fact that we’ve been pivoting and our hearts and our hope haven’t been crushed means that I see us continuing to push on. I’m excited about that. I don’t feel tired. I don’t feel overwhelmed. I feel happy and energized. – as told to James Dupree  58

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Krish Gandhi

T

Carolina Kickz

o many, shoes are just another part of our wardrobe.

Another big takeaway from the Young Founders Institute was thinking But for 15-year-old Krish Gandhi, shoes are a passion long term. “There’s so much more than my current business I can grow it turned successful online business. into. And there’s so many more expenses that will come up in the future, The Chapel Hill High School 10th grader buys, because right now, I’m 15 [and] living with my whole family. If I start an refurbishes and resells sneakers under his online brand official LLC, it’s just going to be a lot [more] complicated, but now, I’m a Carolina Kickz (@_carolina.kickz_ on Instagram). Krish lot more prepared for it, thanks to the camp.” got his start in November 2019, but says the business really His mother, Deepika Gandhi, an entrepreneur herself, has also took off during the pandemic. been incredibly influential in Krish’s decision to start selling shoes.

It all began on YouTube, where he began watching “Throughout my childhood, I’ve always seen my mom videos about sneakers, how to sell them and what types work hard in her business, and I guess I’ve just taken are popular. Inspired, Krish bought his first pairs from that same kind of motivation and hard work that she Ross or Marshalls – shoes such as Nike Air Maxes – and does and put it into mine,” he says. His mom actually resold them for a profit. He then moved on to more inprovided the catalyst for Carolina Kickz, giving him demand kicks, like Yeezys and Jordans, which were easier his first pair of Jordans. Krish says he wanted to look to market and sell. like someone who knows shoes, and this pair helped Now, Krish buys shoes from Instagram and eBay, him start that journey. Though they don’t fit anymore, “There’s where people are trying to off-load their used kicks. These those Jordans have sentimental value and it’s the one so much are cheaper and relatively easy to fix up. With a profit pair he’d never sell. more than margin of only $20 to $40 per pair, he says it’s important Krish’s favorite part of his business are the my current to keep a large inventory. relationships he has formed in the community of resellers business I can Krish operates out of his Lake Hogan Farms online. He keeps up to date with the sneaker resale grow it into. bathroom, where he scrubs laces clean over the sink, community on YouTube, finding new business ideas and And there’s uses a kit to remove scuffs and treats yellow soles with motivation. Now, his sales span across Instagram, eBay, so many more “sole sauce” and a UV light for two to three sessions of Poshmark and Mercari, with the first two being where expenses 24 hours. most of his sales happen. “I just feel more confident that will He balances a rigorous school schedule, which when I feel like I have a better pair of sneakers on my feet. come up in the includes his favorite classes of Advanced Placement It’s really fun to work with something that I really am future.” world history, civics and entrepreneurship, with baseball passionate about,” he says. practice – he plays second base for the CHHS team.

And that hard work pays off. Krish says his biggest Krish tries to get all of his homework and studying done success was on a pair from the Pharrell Williams x Adidas at school, so he can focus on Carolina Kickz at home. collaboration that he bought for $25 on Instagram. He As a member of his school’s chapter of Future Business Leaders of was able to resell the shoes for $150.

America, as well as a participant in the Young Founders Institute, To those looking to resell items in their own closet, Krish says you can Krish spends a lot of time around his business-minded peers. start anywhere – everyone has something that they don’t use. For the right Last summer, during the latter’s program for young and aspiring price and posted in the right places, it will eventually sell and you can start entrepreneurs, he was mentored by executive director Will Henry. “It’s growing capital for your own online business. just a really good way to get to know other teen entrepreneurs and get As for Krish, he’s unsure where his entrepreneurship journey will take really good ideas about your business,” Krish says of the program he him next. After high school, he plans to study business. Beyond that, all hopes to participate in again this summer. he knows is he’ll be sporting more cool kicks. – by Caitlyn Yaede 

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Elizabeth Hirsh

The Downsizers

n March 2016, Elizabeth Hirsh’s family uprooted their lives in San Diego and moved back to the East Coast to aid aging family members. Soon after they settled into the Morgan Creek neighborhood, several more loved ones needed help downsizing or When the pandemic hit after just two years in liquidating their estates. business, they had to get creative to continue providing After going through the services to the community. This was especially difficult process on her own, Elizabeth in an industry that assists populations vulnerable to realized that families could really use some assistance COVID-19. One of their most challenging projects – in handling these affairs. She says she especially which also ended up being one of Elizabeth’s favorites saw a demand here in the Triangle, with its large – was sorting through an entire house completely “It’s about population of retirees and multigenerational over Zoom. being households. So, she and her good friend Jen Harris “I always say I am the most fortunate business owner resilient. officially launched The Downsizers, a Chapel Hillon the face of the Earth because our team has just It’s about based business dedicated to helping families through been incredible heroes through this whole thing,” being these challenging transitions, in March 2018.

Elizabeth says. creative.

“All roads led to The Downsizers,” she says. “I Despite the obstacles, the team has stayed committed And it’s about didn’t know that I was going to be using all of that to supporting their clients through emotionally taxing sticking experience to build this business, but that’s exactly changes – downsizing projects can mean sorting through to what the what ended up happening.” a lifetime’s worth of memories. Elizabeth emphasizes mission is The Downsizers team has expanded to 18 that a large part of this support means allowing their and being members in its four years – a staff almost entirely customers to make their own decisions. passionate composed of women – and continues to grow. They “The reason we do this is to help seniors maintain about what help hundreds of clients a year, usually working on their independence and control over one of the last you do.”

40 to 60 projects at a time. Client moves can take phases of their life,” she says. “We’re constantly trying anywhere from days to years, depending on the to bring awareness to everyone [about] what it means to client’s goals and scale of the project, but most are support our aging population.” completed over the course of five to seven weeks.

The Downsizers staff’s dedication to their clients has earned them their success; the business averaged at least 50% revenue growth each year. More than the numbers, though, they have built meaningful relationships with folks in the community.

“It’s about being resilient,” Elizabeth says. “It’s about being creative.

And it’s about sticking to what the mission is and being passionate about what you do. I think if we can maintain these pillars, then we can tackle anything.” – by Brooke Spach 

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M

Mike Prorock Mesur.io

ike Prorock’s great idea started with a green tomato.

As a kid, he loved eating them right off the vine in his father’s North Carolina garden so much that he was willing to help maintain it. The connection between labor and food gradually became a passion, which led him to found the company Mesur.io (pronounced “measure-I-O”), which leverages a stunning range of data to help growers cultivate food better.

Think of Mesur.io’s Earthstream platform as a Farmers’ Almanac brought into the age of big data. Sure, a farmer can step outside and look at the sky to see if it’s going to rain today or not. But isn’t it better to incorporate regional weather information going back many seasons, as well as fungal and insect patterns, data from other nearby growers, soil chemistry and climate change factors, to produce realtime recommendations for the exact plot of Earth that you’re trying to grow things on?

Mike thinks so, and he has combined his background in data analysis and machine learning from the tech consulting world with his roots in the rural tobacco countryside of Cabarrus County to do it.

“You’re just around agriculture all the time there,” Mike says of his upbringing. “I always ended up doing some farm labor of some kind because it’s always there and always needs to be done. A lot of my earliest memories are about asking, ‘How do we cultivate things and grow stuff and feed ourselves?’”

Mike moved to Raleigh in 1989 and double majored in English and marine science at N.C. State University. After some graduate work, he became a consultant doing data analysis for companies like JPMorgan Chase & Co. and Cisco. But he found those early memories always percolating up through that work. In 2015, it all clicked into questions that provided the foundation for Mesur.io.

“This stuff that I’m doing for the big finance guys and tech companies – why can’t I democratize that and use those same approaches to tackle real environmental problems?” he asked. “Can I build a system that will help growers make better informed decisions so they don’t have to go look in a reference book all the time?”

Mike started prototyping ways of gathering data and putting it together in a place-based way, and he built a machine-learning system to pull together factors like weather, ecology, soil types and native species into actionable recommendations customized to individual growers.

Like their clients’ crops, Mesur.io has been growing. As chief technology officer, Mike is part of a 10-person team serving growers and 64

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enterprise-size farms as well as turf management clients like golf courses and park managers. They even help a prominent Premier League soccer team keep their field a healthy green. Mesur.io’s new Open Food Trust platform builds upon this work to apply their approaches to the larger food supply chain, linking the grower to food packagers, processors and the food delivery industry. When you scan your produce at the grocery store, you’re producing a data point for them.

In 2016, he and his wife, Cynthia Spencer, a Chapel Hill native, became growers themselves when they bought a farm west of town.

The Prancing Chicken Farm sells pasture-raised eggs and hand-sewn tea wallets to the public. The property has also offered their son, Liam Prorock, 12, and stepson Dariush Charkhesht, 22, an upbringing steeped in the same values that Mike was raised with.

Farm life grounds Mike and keeps him focused on what all this data

wrangling is for. It really does always come back to those green tomatoes.

“You always have to roll it back to ‘Where does the food actually start?’” he notes. “And most of our food starts on smaller and midsize farms.

Ultimately a lot of it for us is trying to find the right way to inform and help on both the small farm side and with some of these bigger picture decisions that have to get made around resource conservation and looming food systems problems that we have.” – by Chris Vitiello  March/April 2022 chapelhillmagazine.com

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Deepika Gandhi

W

LetServe and Marque360

hen Deepika Gandhi and her husband, Since selling her company in 2016, she has mentored students in Nik Gandhi, decided to move to Chapel Hill the MBA program at the UNC Kenan-Flagler Business School who from the Northeast in 2013, she asked him are part of entrepreneurship coursework. “I tell them to celebrate your to take a photo of the downtown skyline small successes because that’s going to motivate you to keep going. It while he was scouting it out. She wanted a can get pretty lonely in the beginning,” she says. sense of the area before relocating. A single Deepika’s sense of entrepreneurship caught the attention of photo lit up the phone screen Christine Cotton, a co-founder of PORCH Chapel in the palm of her hand.

Hill-Carrboro and also her Lake Hogan Farms “I asked him, where’s the second photo?” neighbor. As a fellow volunteer in the local school Deepika was used to the big-city life. Her parents system, Christine approached Deepika with an idea to encouraged her to seek her master’s degree in the connect high school students to up-to-date volunteer United States because of limited options in India. She activities. A series of conversations led to the online arrived here as a first-generation immigrant more than platform LetServe. More than 2,000 local nonprofits “You can be 20 years ago to attend Temple University with two have signed up on the LetServe platform with a recent put in a box, pieces of luggage and knew no one except for a distant expansion to Louisiana. Through LetServe, students but how big or relative. from around the Triangle have logged more than small the box “We kind of laugh about the American dream, but it 400,000 volunteer hours. is is up to you. really is true,” Deepika says. “You spend your formative “My definition of success has evolved,” Deepika I learned this years in a country, and then you move thousands of miles says. “Now, it’s ‘How do I have an impact on my for myself away. A few months later, you realize that you belong.” customers, employees and my community?’” by working After receiving her degree in management One way she’s making her mark is through her at larger information systems from Temple, where she met her volunteer work on the board of the Raleigh chapter of companies husband, she worked in the corporate world before nonprofit Women in Tech, which combats bias and and by having landing at Microsoft. Following the birth of her two supports female entrepreneurs. “You can be put in amazing children, Krish and Ayesha, now 15 and 12, Deepika a box, but how big or small the box is is up to you,” mentors.” took some time away from the workforce but always she says. “I learned this for myself by working at larger felt like something was missing. Her husband found companies and by having amazing mentors. I had two a new job, which precipitated their family’s move to great female mentors at Microsoft who would tell me, North Carolina.

‘You have more to offer’ … “And so, I see that now, being on the other “Diversity was very important to me. And so we did our research,” side of things.”

Deepika says. “We picked Chapel Hill.”

Her latest venture is Marque360, which she and a business At the time, Deepika says she needed a project. That project ended up partner co-founded in 2017. Marque360 provides business solutions being Vibrant Fusion, a product and services company that sits on the to Microsoft enterprise customers. Nearly 90 percent of her Microsoft platform. The company, which she co-founded in 2013, was employees at the Chapel Hill- and New Jersey-based company based in Southern Village and grew to nearly 30 employees. are women.

“The one thing that helped us with the Southern Village location “Women oftentimes have a lot more to offer than they think they – and being in Chapel Hill – was the talent pool,” Deepika says. “We do,” she says. “I’m so glad I made the decision to come to Chapel were able to tap into the local university.”

Hill.” – by Elizabeth Poindexter 

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The thing that attracted him to vaccines and motivated him over a 25 year career is that they are the ultimate medicament, in that they prevent disease. That same idea is what excites him about Eat The Frog Fitness, that regular exercise is an even more ultimate medicine: effective both at preventing disease as well as treatment and inexpensive.

The entire Eat The Frog business is built around helping its members achieve their individual fitness goals and the science and technology behind the fitness program cutting edge, he’s very excited to see the results both in himself and the members!

successful business entrepreneur Joe Culver and Eat The Frog fitness was born.

Eat The Frog Fitness brings together the best of personal training and group fitness in a fully-immersive, 55 minute session packed with industry leading equipment, certified coaches, and custom heart rate training.

Rob Parker

Rob Parker served as a U.S. Army Ranger from 2006 to 2012. During his time as a Ranger, Rob completed 6 combat tours where he learned the absolute importance of remaining physically fit and healthy. After his time in the military, Rob attended UNC Charlotte. While working towards a degree in Kinesiology, Rob received his personal training certification through the National Academy of Sports Medicine (NASM) one of the top Personal Training certifications in the country. After two years, Rob decided to pursue training and management, where he quickly established a name for himself through the success of his own training programs. The key to Rob’s success was largely due to the amount of care and help with consistency that his programs provided. Eventually, Rob moved on to designing his own studio and ended up coming across Eat the Frog and fell in love with the program.

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E EN NT TR RE EP PR RE EN NE EU UR RS S

Casey Longyear and Marshé Wyche

A Rumors

chance encounter led Casey Longyear and Marshé Wyche to become friends, then roommates and finally co-owners of Rumors, a thrift boutique with locations in Chapel Hill, Durham and Richmond, Virginia. Casey oversees operations at the North Carolina stores, which each have 13 and 14 employees, respectively, while Marshé looks after the Richmond shop and its 12 employees. Juliet Magoon, who has worked at Rumors since 2017, manages the Chapel Hill shop. “She worked her way up from a sales associate to be promoted to regional manager when I had [my baby, Zelda],” Casey says. “She works directly with me to run the Chapel Hill store, and I have her check in on Durham once a week as well. Micah Moses, who has been with the company since 2015, manages the Durham location.

How did the concept for Rumors come about?

that we find a place that needed us, as opposed to a bigger city that already has a bunch of boutiques and whatnot. Chapel Hill was just the perfect fit for that.

Casey We talked about opening a store together, and

I’m sure it sounded like a crazy idea to anyone. But … [by] the end of the summer [in 2006], we decided to actually do it. Originally we were going to give ourselves three years to plan it, because what 21-yearolds can open a store impromptu? ... But we decided to just speed it up and open the following June. So we opened up [in Richmond in 2007] literally a year after I graduated college with no funding. We did it all on our own as cheaply as possible, not by our choice. …

We opened up that day with $0 in the bank.

What made you decide to open a store in Chapel Hill in 2013?

Marshé We love what we have to offer, and we are a

store that’s really community-based because we literally get our product from the community and resell it to other community members, so it was really important

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“We started the store [at] 21. We’re 37 now, and it’s not like it’s been the same company the whole time.

We’ve grown with it as it’s grown with us.”

How do you want people to feel when they step into Rumors?

M If you look at the photography on our website, you

see that we’re promoting people to be themselves and show their personality on the outside. That’s always been a huge part of what we want people to feel when they come into Rumors. We offer affordable clothing for all different styles, so someone has always been able to come in and change who they present themselves as easily and without any judgment … plus, we offer sizes 0 to 5X.

What do you love about your job?

C I love getting to love my job. We [each] got to create

essentially our dream job and evolve it as we [also]

Casey Longyear oversees operations at both North Carolina locations of Rumors.

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PHOTO BY JESSICA BERKOWITZ

Casey and Marshé in front of their Chapel Hill store with Casey’s daughter, Zelda.

grew. We started the store [at] 21. We’re 37 now, and it’s not like it’s been the same company the whole time. We’ve grown with it as it’s grown with us.

M My favorite thing about owning a business is that I own it with my best friend. And I really feel like Casey and I are good people to open a business, because we care about our employees and their future.

What are some of your favorite local businesses?

C Well, we’re in an awesome community called Midway, so all the businesses really band together and support one another. Syd’s Hair Shop is right next to us and is the most eco-friendly business I’m aware of in town, so they’re constantly very inspiring to me. Boro Beverage

is a female-owned kombucha business that’s around the corner, and they’re awesome. I buy them for the staff all the time, too. The Baxter is right next door to Rumors, and my husband, [Nick Stroud], is one of the owners of that arcade. It’s a good place to take a family. I want to 72

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shout out Beer Study, too, because we actually opened up our Durham location [in 2019] next to them as well. So we’re next to Beer Study at both of our current North Carolina locations. We wouldn’t even have our Chapel Hill store if it wasn’t for the owner of Beer Study, [J.D. Schlick]. He gave us the landlord’s contact randomly, and we called and rented the spot from him.

What tips do you have for someone who’s visiting Rumors for the first time?

M Go through it like it’s a museum and you want to go through all the

pieces. [Act] like you’re going to an art gallery, not like you’re going to like a traditional thrift store.

C And be aware that we carry hundreds of brands and that all the sizing might be different. So don’t just look through your size rack.

It’s worth it to look through every rack in the store. – as told to Courtney Hayes CHM

FUN FACTS • We plan educational activities throughout the year to advance patient knowledge/health.

• We utilize specialized tests and lab panels to go above and beyond standard of care.

• We partner with local complementary and alternative providers to broaden our approach to health and healing.

• Nutrition, mental health, fitness, and overall wellbeing play a large role in our approach to achieving wellness in our patients.

Dr. Jessica W. Burgert

Dr. Jill J. Lambert

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919.933.8773

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Chapel Hill Family Medicine offers a warm and welcoming environment with a staff that treats you like family. MDVIP membership is one of the best investments you can make in your health.

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Sponsored By

I

n the last two years, local businesses have pivoted to meet the ever-changing needs of our community. While business leaders and their teams have overcome many hurdles, they have also maintained high levels of service. The following pages offer a glimpse into the stories and people behind some of our local businesses and the qualities that make them unique in our community. We hope that in the following section, you become acquainted with a local business or continue to support a long-time favorite along with us.

A special thank you to Hamilton Point for sponsoring Faces of 2022.

Based in Chapel Hill, Hamilton Point is a Registered Investment Advisor (RIA) with a boutique, personal approach to wealth management. The firm has both the scale and expertise to offer sophisticated advice to a variety of clients. Hamilton Point focuses on providing quality service and places the best interests of clients first, every time.

Ellen Shannon Publisher

Rick Woods President & CEO

Chapel Hill Magazine

Hamilton Point

Thanks to Hamilton Point for helping Chapel Hill Magazine recognize local businesses, their leaders and their teams.

919-636-3765

|

HAMILTONPOINT.COM

|

linkedin twitter

2022

SHANNON KENNEDY HODGE & KITTRELL SOTHEBY’S INTERNATIONAL REALTY

FACES

Recognizing that there is no shortage of real estate brokers in the Triangle area, Shannon Kennedy approaches her job from a place of hard work and deep gratitude. She considers it an honor when sellers and buyers trust her with their real estate endeavors. Her goal is to provide her clients with service that is as elevated as their standards.

To that end, Shannon relies every day on her strong work ethic and her problem-solving skills – as well as a healthy dose of good humor – to think creatively and strategically about how to serve her sellers and buyers.

She is passionate about her career in real estate and about making the process of buying or selling a home as smooth and easy as possible for her clients.

Through her volunteer work with Habitat for Humanity of Orange County, TABLE, SECU Family House and the YMCA of the Triangle, Shannon knows that, at the end of the day, home and community are what matter most – and she never forgets that when working for her clients.

PHOTO BY NIKKI WHITT, FANCY THIS PHOTOGRAPHY

919-448-6664

|

140 W. FRANKLIN ST, SUITE 130, CHAPEL HILL |

HODGEKITTRELLSIR.COM

2022

As a family business, 1870 Farm knows the importance of providing a comfortable, inviting place for families to unwind, connect with animals and the outdoors, or engage in educational activities. Pictured from left, Dr. Amanda McKee, David Schwartz and his daughter, Lindsey Schwartz, each bring their own unique skills and talents to the farm. Amanda, a veterinarian, and David met in Chapel Hill in 2015 when David had just opened 1870 Farm. They married in 2018 and since then, Amanda has overseen the animal care and with David established the Junior Vet Academy. Lindsey, an avid animal lover, equestrian and author of several children’s books began a program for young kids called “My Little Farmer.” With two locations in Chapel Hill and Durham, the program provides safe, engaging and hands-on farm experiences taught by teachers with experience working with toddlers and preschoolers.

PHOTO BY JESSICA BERKOWITZ

FACES

1870 FARM

1224 OLD LYSTRA RD., CHAPEL HILL |

1870FARM.COM

2022

THE ARTSCENTER The ArtsCenter, originally known as ‘ArtsSchool,’ was founded in 1974 and has been a vital part of the Carrboro community for more than three decades. As a hub for creativity, The ArtsCenter offers art classes, afterschool programs, summer camps, performances and more, serving more than 100,000 students and residents throughout the year. Community members and visitors are invited to stop by and meet the staff – the people who keep The ArtsCenter and its community of artists thriving. While there, guests can explore the gallery exhibitions that display works by local artists.

Now more than ever, the arts play a major role in the community by inspiring hope and positive change in society. At The ArtsCenter, every person is an artist and has the opportunity to inspire others to hope and dream again.

PHOTO BY JESSICA BERKOWITZ

FACES

919-929-2787

| 300-G E. MAIN ST., CARRBORO |

ARTSCENTERLIVE.ORG

2022 FACES

CITRINE SALON Citrine Salon houses an established team of dedicated, energizing and best-in-class skin and hair professionals led by its vivacious, stylish and driven owner, Heather Slott.

Every member of Team Citrine is dedicated to providing each client with top-level service throughout his or her experience within the salon.

Each client’s visit is carefully orchestrated as a team effort, intentionally crafted, coordinated and optimized to ensure that at the end, each client looks great, feels great and is ready to take on the world!

Providing a masterful experience is not Citrine’s only goal. Continuing to stay mindful and vigilant in regards to current safety protocols and best practices is always top of mind to ensure a comfortable and safe environment for everyone.

PHOTO BY CAT WILBORNE

919-929-2209

| 3110 ENVIRON WAY, CHAPEL HILL |

CITRINESALONNC.COM

2022

FINN PLASTIC SURGERY Dr. Charlie Finn has been practicing in Chapel Hill since 1998. Dr. Finn specializes in cosmetic and reconstructive procedures such as facelift, rhinoplasty and endoscopic brow lift. He is an accomplished sculptor and commits much of his time to giving back through the F.I.N.N. Foundation. After 10 years of successful solo practice, Dr. Finn hand-picked Dr. Elkins-Williams to join the team in 2018, adding his complementary skills in breast rejuvenation and body contouring. Dr. Elkins-Williams was raised in Chapel Hill and his roots in the area go back three generations. Together, Dr. Finn and Dr. Elkins-Williams provide a comprehensive aesthetic practice, offering everything from basic facial maintenance to major rejuvenation. Voted “Best of Chapel Hill” 8 years in a row, Finn Plastic Surgery prides itself on a fun-loving staff known for their 5-star customer service!

PHOTO BY JOHN MICHAEL SIMPSON

FACES

919-933-9522

| 1390 ENVIRON WAY, CHAPEL HILL |

FINNPLASTICSURGERY.COM

2022 FACES

MILL HOUSE PROPERTIES Adam W. Jones first invested in fixer-upper houses in our area as a side project while working as an advertising executive. In 2002, his hobby became a full-time job when he established Mill House Properties, named after his first several projects—mill houses in Carrboro. Mill House now handles sales, rentals, property management and HOA management and prides itself on only accepting properties that meet its high standards.

The hardworking and loyal staff offer exceptional service to owners and tenants alike. As Broker-in-Charge, Adam specializes in investment sales statewide, guiding clients to solid investments rather than just buying a rental property. Today, Mill House manages nearly 500 properties across four university communities: UNC-Chapel Hill, Duke, UNC-Asheville and Western Carolina. Mill House manages nearly 1,000 HOA doors in the Chapel Hill, Carrboro and Pittsboro area.

PHOTO BY JOHN MICHAEL SIMPSON

919-968-7226

|

1720 E. FRANKLIN ST., CHAPEL HILL |

MILLHOUSEPROPERTIES.COM

2022

Chan Wright and his team are grateful to every new customer for whom they had the honor of writing auto, home, business, and life insurance policies in 2021. In one of the most challenging years that most people will live through, the insurance agency was able to withstand the many modifications that became necessary to continue to write new business. Much of this success is owed to their customers and companies like Erie Insurance, who gave the support needed to adapt the way in which business was conducted. Closing the office and allowing staff to work from home were important steps taken to keep staff members healthy and safe. Business never stopped: their team processed claims, serviced existing customers by phone and email, and remained socially distant from those in need of the agency’s services outside of the office. Chan Wright Insurance Agency looks forward to working with – and hopefully seeing – new and returning customers this year.

PHOTO BY JOHN MICHAEL SIMPSON

FACES

CHAN WRIGHT INSURANCE AGENCY, INC.

AUTO • HOME • BUSINESS • LIFE 919-341-1606

| 150 PROVIDENCE RD., SUITE 100-A, CHAPEL HILL |

CHANWRIGHTINSURANCE.COM

FACES

A Chapel Hill native and UNC-Chapel Hill alumnus, Logan Carter has been a full-service real estate broker with Fonville Morisey Realty for more than 24 years. He brings energy and attention to detail to his work and a sincere commitment to do what is best for his clients. Logan partners with his clients to provide solutions to their real estate needs to empower them with top-notch advice, council and advocacy. In addition to a broad knowledge base, Logan has more than two decades of experience helping people buy, sell and develop residential real estate in the local market. He maintains long-standing relationships and an in-depth knowledge of local contractors and tradespeople and has a thorough understanding of building techniques and construction.

Logan integrates up-to-date knowledge of the best practices in real estate with excellent negotiating skills to help his clients move through today’s market with confidence and clarity.

PHOTO BY JESSICA BERKOWITZ

2022

LOGAN A. CARTER, REALTOR®, BROKER FONVILLE MORISEY REALTY

LOGANCARTER@FMREALTY.COM |

919-418-4694

|

LOGANCARTER.COM

2022 FACES

TAMMY R. SEVERT, DDS, PA Dr. Tammy Severt founded Severt Smiles in 2000 and Dr. Laura Jacox joined the practice in 2019. Dr. Bill Davis opened the practice that would become Severt Smiles in 1967. With a continued presence in Chapel Hill for 54 years, the practice now treats the grandchildren of former patients. Drs. Severt and Jacox pride themselves on maintaining long-term connections with families because their focus is on the patient as a whole person. Severt Smiles provides cutting-edge and efficient treatment, and just as importantly, a team who supports and genuinely cares about patients as individuals.

Dr. Severt has been in full-time private practice since 1997 while Dr. Jacox is an associate professor at the UNC Adams School of Dentistry, where she lectures in addition to conducting research on oral health and orthodontics. Both doctors received their orthodontic training at the UNC Adams School of Dentistry.

PHOTO BY JESSICA BERKOWITZ

919-858-2576

|

101 CONNER DR., SUITE 401, CHAPEL HILL

|

SEVERTSMILES.COM

2022 FACES

KATYA SKILLESTAD, DDS, MS SMITH & HEYMANN ORTHODONTICS Dr. Katya Skillestad was born in the former USSR, and speaks fluent Russian. She grew up in south Charlotte and attended the University of North Carolina at Chapel Hill for her undergraduate and dental degrees. Dr. Kat then studied orthodontics at Texas A&M University in Dallas, where she won the prestigious Journal of Clinical Orthodontics National Resident of the Year, and the Resident Case of the Year Award. Dr. Kat is a board-certified orthodontist and is a strong proponent of continuing education and self-improvement. She loves to stay up-to-date with evidence-based research and technology, providing her patients with every necessary tool to achieve the smile of their dreams. Together with the team at Smith and Heymann Orthodontics, Dr. Kat works to ensure that each patient is heard, appreciated, and confident about their care.

PHOTOGRAPHY BY AMBER BYRD PHOTOGRAPHY

919-642-1167

| 1506 E. FRANKLIN ST., SUITE 304, CHAPEL HILL |

SMITHANDHEYMANN.COM

2022

SCHOOL OF ROCK Musicians are made at School of Rock Chapel Hill. A talented staff of road-experienced and professionally trained instructors teaches aspiring artists how to play the guitar, bass, keys, drums and sing vocals. Not only do students learn how to play individual instruments, they are also taught how to play as part of a rock ‘n’ roll band. Students at School of Rock perform at rock shows in local concert venues, learning the importance of teamwork, accountability, large-group presentation, selfconfidence, poise and leadership — qualities favored by universities and future employers. All of this is achieved in a safe, welcoming and encouraging environment. School of Rock offers lessons and programs for kids ages 6 to 18 and adults ages 19 and older, plus summer camps for students.

Music is a creative outlet that lasts a lifetime, so come jam out with School of Rock Chapel Hill!

PHOTO BY JOHN MICHAEL SIMPSON

FACES

919-338-1011

|

1500 N. FORDHAM BLVD., CHAPEL HILL |

CHAPELHILL.SCHOOLOFROCK.COM

2022

PAM HERNDON | STATE FARM INSURANCE As a State Farm Insurance agent since 1991, Pam Herndon has helped customers with a wide range of insurance needs. In 2004, she opened her own agency in Chapel Hill and has developed a passion for providing customers with solutions to manage their risks. Pam leads an outstanding team of agents who help customers with retirement, education, and estate planning.

Her team also offers mortgages through Quicken loans. Pam has mentored and led four former team members to become State Farm Agents. Her leadership along with her commitment to educating customers earned her the recognition of Businesswoman of the Year in 2018 by the Chamber for a Greater Chapel Hill-Carrboro. She continues to give back to the community through her involvement with the East Chapel Hill Rotary Club and the Chamber and through volunteering with the SECU Family House.

PHOTO BY JOHN MICHAEL SIMPSON

FACES

919-240-0155

| 104 S. ESTES DR., SUITE 105, CHAPEL HILL

| PAMHERNDON.COM

2022 FACES

CLIFTON & MAUNEY ORTHODONTICS & PEDIATRIC DENTISTRY Drs. Clifton and Mauney, as well as several members of their current team, have worked together in Chapel Hill since September 1997. Over their years of service in the community, they have witnessed many changes. Neighborhoods have grown exponentially, vital steps have been taken towards social equality, UNC basketball has won several more championship titles, and, of course, a global pandemic began.

Despite the never ending changes that accompany the passage of time, Clifton & Mauney’s focus on quality patient care and experience has remained evident. Early on in the global outbreak of Covid-19, for example, they quickly implemented new safety measures designed to keep patients healthy and comfortable. Today, their team is fully vaccinated and committed to remaining so.

As their 25th year approaches, Clifton & Mauney continues to take pride in their ability to adapt to individual patient needs. From neurodiverse children who may struggle with sensory issues to busy families eager to combine orthodontic and dental appointments into one trip, Clifton & Mauney’s dedication to personalized patient care is unwavering.

PHOTO BY JOHN MICHAEL SIMPSON

919-933-1007

|

77 VILCOM CENTER DR., SUITE 310, CHAPEL HILL |

CLIFTONANDMAUNEY.COM

HOME & GA RDEN

style

shift Local experts weigh in on what’s new, what’s next and what’s timeless in home trends

By M o rg an C ar tie r We sto n

COVID-19 HAS CHA N G ED THE DESI G N L A N DSC A P E.

“W

e are seeing many homes now with two offices, which was almost never seen before the pandemic. I think the focus on work from home is likely here to stay as I think some form of work from home is going to continue to be a part of many jobs going forward. However, homes are not necessarily getting larger.

Space is being created by eliminating dining rooms in many new home designs.” – Chris Ehrenfeld, owner, Bold Construction “I would say almost every client who comes in the door right now wants help throughout the house, but with a focus on refreshing the kitchen and bathrooms, because that is where we spend a lot of time.”

– Cat French, founder, Catherine French Design

“People are working, exercising, cooking, studying and eating at home, and kitchens have become the center of family life. Homeowners want

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to make the time they spend at home more enjoyable and relaxing by improving the layout of their kitchens and bathrooms and making additions to their homes.”

“Pantone went bold this year and didn’t follow much of the anticipated and projected color trends. I don’t see [the Pantone color of the year] Very Peri being significant in home decor this year; maybe a toned down, more muted version. But you never know … ” – Christy O’Hara,

– Jeamilette Marcano and Lisa Wells, designers, Cederberg Kitchens and Renovations

“More and more clients are turning extra bedrooms, formal dining rooms and unfinished spaces into offices.

I see this trend slowing down eventually but not anytime soon. It’s also a good place for homeowners to keep their general housekeeping records (bills, mail, appliance/tool manuals, etc.). Those things used to be kept in a drawer in the kitchen, so now there’s a more formal place for it to live.” – Kaylor Russell, senior designer, Kitchen & Bath Galleries EVERY SPACE N EEDS A L I T T L E COLOR.

“Greens and pinks are supposed to be big this year for interior paint (according to Sherwin Williams), while cabinet finishes are trending toward darker paint colors: navy, charcoal, tobacco. Bold wallpaper is still trending from its rise over the past couple of years.”

– Megan Cone, project design manager, Bold Construction

BIOPHILIC DESIGN “There has been a lot of emphasis on biophilic design – the principle of adding natural elements to man-made spaces,” says Cat French of Catherine French Design.

Examples of biophilic design elements include greenery walls, indoor fountains, skylights and even artwork depicting nature scenes.

lead designer, Steel Roots Home Decor

“Greens are trending more, rust tones are coming back – imagine sunset in the Appalachian Mountains: blues, greens, orangey-peach accents. It just seems like the rooms that are all gray are starting to come to us and ask for color, and clients ask, ‘How can I get more color into my home, how can I make it feel happier or warmer or more cheerful?’” – Cat French “Regarding cabinet paint colors, cool gray has been on the way out for a little bit and warm greige colors are in.

Clients are also playing around with more vibrant colors for their islands, bathrooms, mudrooms and laundry rooms. Bright greens and blues seem to be everywhere right now.” – Kaylor Russell “Very Peri is nice and fresh! I think it would make a great accent color, and feel bright and clean.” – Pearl Arnold, co-founder and principal designer, Triple Aught Design + Build P E R S O N A L I Z E T HE M OST U S E D R O O M I N A HO M E: YO U R K I TC H EN.

“I don’t think white kitchens are going to go away, but we are definitely seeing more warmer wood tones or maybe an accent color on the island. There’s also a lot of natural, organic elements coming forward with texture, like a rattan bar stool or unique pendants overhead.”

PHOTO BY FARID SANI

– Cat French

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“Quartz will always be a good option for the client who wants the white marble look but doesn’t want to worry about stains. We are seeing more and more clients going with quartzite counters. It tends to be a little pricer than quartz, but you get the depth and look of marble with the durability of granite.”

– Kaylor Russell

“My personal favorite is a kitchen with two dishwashers. Trust me, having two dishwashers is brilliant. Even when I

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H OME & GARDEN

don’t have enough dishes to fill both, I use the empty one to dry dishes rather than have them on the counter.”

“The biggest complaint I hear from clients about their existing kitchen is that they have horrible lighting. With dimmable lights, they have control over how it feels in the kitchen at different parts of the day. There are also dimmable lights where you can change the color from warm to cool, which is a great feature to have. I’m seeing more rattan lighting fixtures because it breaks up the combination of shiny appliances and adds texture to painted kitchens.”

– Christy O’Hara

“We’re seeing a continuation of large islands for gathering, with folks doubling up on appliances (dishwashers, double ovens, large cooktops, etc.) for entertaining. I’m seeing more and more interest in kegerators, large beverage/wine fridges and outdoor appliances.” – Megan Cone

– Kaylor Russell

“Woven and bohemian lighting is trending up. [There is] lots more interest in ‘casual’ fixtures that bring in an added warmth and texture. Previous trends of geometric fixtures are hanging around, too, but leaning more monochromatic – highlighting the angles, rather than the finishes.” – Megan Cone CO N N E C T YO U R I NT ERI O RS W I TH TH E O U TD OO RS.

“Clients are asking for more windows and sliding doors to create that indoor/outdoor connection, but what has really been interesting is that people are now actually willing to reduce square footage rather than sacrifice natural light.” – Cat French “We are currently working on a project where we added a skylight to a kitchen to bring in more natural light, and it really helped open up the space by making the ceilings seem higher. Even though we didn’t increase the square footage of the home, it feels larger.” – Jeamilette Marcano

L IGHTIN G IS ALWAYS A BRIGHT IDEA .

and Lisa Wells

– Christy O’Hara

“Layering lights creates drama and a cozier feel to any space. For example, don’t rely strictly on recessed cans for illumination.

Use a combination of minimal recessed lighting, lamps, sconces and other softer lights to create mood.” – Rebecca Johnson, partner, Will Johnson Building Company

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PHOTO COURTESY OF AMY STRUNK

“Lighting is the jewelry of the home.

Unfortunately, it is often overlooked.

I like lighting with organic accents – it brings depth and texture into a space.”

“Clients are still looking to maximize their living space by expanding into the outdoors.

Extended patios, fire pits and privacy screening continue to be popular, and many are asking about swimming pools and outdoor kitchens. I’ve also seen a renewed focus on native plants and pollinators as well as upping curb appeal. Clients want to ensure their front yard is just as inviting as the back.” – Amy Strunk, landscape designer, Amy Strunk Designs 

3407 University Drive, Durham, NC 27707 | 919.490.4922 | TheKitchenSpecialist.com PREMIER DESIGN AND REMODELING FIRM SERVING THE TRIANGLE FOR OVER 31 YEARS

H OME & GARDEN

PHOTO BY FARID SANI

“Nearly all of our custom homes now have what I like to call a ‘backyard oasis.’ We are doing large foldaway doors to enjoy indoor/outdoor living. Outside, we see larger screened porches and covered areas, use of phantom screens, outdoor fireplaces and fire pits, hot tubs, swimming pools and outdoor kitchens. I think this trend is here to stay, as I believe people are gaining a better appreciation for truly enjoying their homes and nature.” – Chris Ehrenfeld TR E N D-PRO O F T I PS F O R E V ERY SPACE:

“We believe that the overall everyday look and feel of an open concept will always be in style. Open spaces make a

Photos by Marilyn Per yer

Grant Bizios Architecture is a residential architecture firm specializing in client-centered, sustainable design for new construction, additions and renovations.

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Voted Favorite Landscaper by Chapel Hill Magazine Readers

We offer full landscape design and installation. In addition, we provide flexible maintenance services from basic lawn care to full service grounds care allowing you to customize your program to fit your needs.

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2021

H O M E & G A R DE N

room feel larger, are more comfortable and allow for entertaining more people.

By removing some walls, you can open up the space, making the room more open and seem larger, too.”

– Jeamilette Marcano and Lisa Wells

“We can do a lot with synthetic materials, but there is something about natural materials that always brings warmth to a space. [Think] cedar shake shingles, bluestone, natural stone tile (like marbles and limestones) and reclaimed wood.” – Rebecca Johnson “Our goal is for a project to retain its quality and style for 30- to 50-plus years, without ever looking worn and dated. My tried-and-true finishes are polished chrome, steel, wood and stone.

Simplicity is always best!” – Pearl Arnold

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“Ultimately my question to clients is simple: What resonates with them? If it’s that fun sculptural pendant that makes them happy every time they see it, then I say go for it, because that is ultimately what design is about: helping people create spaces that best support how they want to feel.” – Cat French CHM

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HOME & GAR D E N

James Protzman and Jane Brown’s yard was designed to attract different species of birds.

secret

gardens

J

A sneak peek at three spots featured on this year’s Chapel Hill Garden Tour

By Hannah Lee P h o to g raphy by Peyton Si ckl es

ust like Canterbury bells, forget-me-nots and hollyhocks, the two-day Chapel Hill Garden Tour blooms every other year. Put on by the Chapel Hill Garden Club – a nonprofit that “educates its [more than 100] members in horticulture, floral design, landscape design and sound environmental practice” – the tour attracted some 1,500 visitors in 2018. This year’s tour on April 23 and 24 will showcase the North Carolina Botanical Garden and six private gardens, stretching from Eastwood Lake to Chatham County, which features two gardens in Governors Club for the first time ever.

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VAC ATI O N V I B E S Before James Protzman and Jane Brown moved into their

midcentury home on Eastwood Lake, “it was all overgrown,” Jane says. “You couldn’t even see the lake; this was all a work in progress, as most gardens are.”

Now the home, centered on a 1.1acre lot, is the perfect setting for a number of outdoor gatherings, including their big annual Fourth of July party.

Surrounding their house are garden beds, Japanese maples, dogwoods and crepe myrtles amid towering mature oaks and ironwoods. Interconnected between the garden beds are a

Jane and James took cues from their midcentury modern home when selecting landscaping elements, including Japanese maples and liriope.

number of year-round deer-resistant plants, but there are other animals who like to munch their way through the foliage. “Chipmunks eat the roots,” Jane says. “The geese come in the yard from the lake. The squirrels eat tomatoes and strawberries. And then there’s rabbits. They eat things that even the deer won’t eat.”

After 20 years in their home, James and Jane have learned the ins and outs of their vacation-like property, which was built by renowned architect Arthur Cogswell in 1965. A thriving yellow and white Lady Banks rose bush cascades over the side of the house, draping a worktable filled with dried gourds that James turns into works of art. There’s also a charming chicken coop – home to free rangers Holly, Honey and Hilda, who cluck their way around the yard. This is all before you enter the rear of the garden, which hosts flowering perennials along the lake as well as a vegetable garden with kale, cabbage, carrots, radishes, spinach and mint, which the couple’s daughter, Lilli Brown, uses to make chocolate truffles.

The best part is, on any day of the week, the couple can lounge on the lakeside dock or jump in their hammock, take in the view of Eastwood Lake and relax – even if it’s just for a moment.

A GOLFER’S GREEN

What once was a tangled mess of bamboo, ivy and weeds has turned into “sort of” a hobby for former UNC athletic director Dick Baddour. If he’s not teeing off on the golf course, Dick says with a chuckle, he’s probably trimming trees or weeds in his “facility,” referring to the garden in his Briarcliff backyard.

“I just love growing things,” he says. “I’ve always had a passion for it. I [found] when I was working as hard as I was, to have a weekend to work in the garden or the yard was just therapy for me.”

Now retired, Dick has shifted focus from overseeing an athletic department into building a half-acre suburban oasis. His wife, Lynda Baddour, an artist and former teacher, adds her own unique March/April 2022 chapelhillmagazine.com

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➾

The Baddours planned their Briarcliff garden to have color, like these red azaleas, in all seasons.

D O N ’ T M I SS TH E S E OTH E R G A R DE N S , P LU S TH E N O R TH C A R O L I N A B OTA N I C A L G A R DE N , DU R I N G TH I S Y E A R ’ S TO U R : J O R DA N G A R D E N ​​The creator of this Governors Club garden has been a doctor, a painter and a sous chef, yet she says nothing feeds her soul as much as her passion for gardening. Around the first bend, there’s a potted Japanese maple; continue through the trellises adorned in clematis and fragrant wisteria and emerge onto a patio reminiscent of a European courtyard. Stepping inside this secluded haven is like entering an impressionist painting of a Parisian garden in springtime.

Lady Banks roses and a gourd worm sculpture

by James cascade down their home.

touches. The garden features impeccable turf and spring bloomers as well as multidimensional landscaped areas, each one artfully layered with dogwoods, Japanese maples, magnolias and more. Just don’t count on Dick to identify each one.

“I see something and I like it and I put it there, and if it doesn’t do, I move it and it just goes out,” Dick says. “So you can ask me the name of [plants], but it is likely I will not know.”

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MCNEEL GARDEN Master gardener and “tree collector” Carol McNeel relishes pairing eclectic plants and artwork around her estate in Governors Club, which she believes is home to close to 100 different tree species, 160 azalea bushes, 53 rhododendron plants and 19 camellias.

R O N A L D M C DO N A L D H O U S E G A R DE N The modern interior courtyard was designed and installed just four years ago by renowned landscape architect Chip Callaway. A low-maintenance design across 1 acre, the garden acts as a serene oasis for guests of the House during difficult times.

The “real treat” of this masterpiece, Dick says, is “a studio that we built for Lynda.” It anchors the lower garden, and a swing and rocking chair look out onto the backside of the garden. “We definitely want this to be open and available on the garden tour for people to see,” he says, adding, “This is my shop, and this is my resting place.”

C L ASS I C A L E L E G A NCE

Past the shops and restaurants and through the winding residential streets of Meadowmont, there’s a historical house situated in the center of the bustling community off N.C. 54. The 34-room DuBose House sits atop a hill and overlooks a garden that has all the elegance of the Georgian Revival style. David DuBose, a 1921 graduate of UNC, built the rural estate in 1933. His wife, Valinda Hill DuBose, was a charter member of the Chapel Hill Garden Club, founded in 1931, so it’s no surprise that this garden is stunning at every turn. The couple donated the home and the more than 27 surrounding acres to UNC in 1988.

Surrounding the house, there are 11 acres of managed turf, flower beds and towering specimen trees. “We have a lot of camellias that are original to the property prior to the university taking it over,” says Brian Laughinghouse, the manager of the garden.

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H OME & GARDEN The DuBose House South Garden has a winding path that is lined with trees, azaleas and hellebores among other shrubs and perennials.

unique with history and character. … Mr. DuBose planted many himself. It’s a good mix of new and old.” It’s easy to get lost during a stroll through the brick-walled gardens, which were custom-made for the property. There’s an alluring fragrance of the 90-year-old boxwoods, too, and terraced landscapes with symmetrical patterns.

“Sometimes I have to step back myself,” Brian says. “Stop, look and say, ‘You know, this is a really beautiful setting that you don’t see that often anymore.’ Especially in this area, there’s not many places with several acres of sweeping fescue lawn leading up to the home.” CHM

PHOTO BY BETH MANN

Tickets are $25 online at chapelhillgardenclub.net. Starting on April 1, tickets are available at the NCBG Gift Shop, Piedmont Feed and Garden Center, Southern States in Carrboro, Wild Bird Center of Chapel Hill and Victoria Park Florist. Tickets are $35 the weekend of the event. Admission is free for ages 16 and under with a ticketed adult. Rain or shine, the tour will go on.

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Mort O’Sullivan reads with the family’s dogs, Kipper and Rafa. The rosy pink sofas add playfulness to the room, anchored by a walnut table built by daughter Patterson O’Sullivan with lumber from trees on the property.

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H O M E & GAR D E N

the fabric of

life Textile artist Ali Givens invites us into her family’s home near Hillsborough

By Mari e Mui r Photography by J ohn Mi chael Si m pso n

A

li Givens was driving down Old N.C. Hwy. 10 with a friend in 2011 when she spotted a “for sale” sign planted on Mijos Lane.

Her curiosity grew as her eyes followed the sign up a swooping driveway lined with cottonwood trees. A charming 1970s-built brick ranch house sat undisturbed at the top of the hillside.

Ali, an artist and educator, and her husband, Mort O’Sullivan, an entrepreneur, were looking

March/April 2022 chapelhillmagazine.com

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H OME & GARDEN

ABOVE A decade ago, Ali’s sister Celine Givens (right) and her six kids moved into their own home on the far side of Ali and Mort’s property. Family members often gather near the fireplace made with stones from the property’s 18th century homestead.

LEFT The square swimming pool hugs the contours of the home. Water reflecting into nearby rooms creates a peaceful atmosphere while the yellow chimney adds a whimsical touch.

BELOW LEFT A repurposed farm trough with a modern steel base holds quilts beneath a textile work by South African artist Kenneth Nkosi.

to buy a new home in Hillsborough to raise daughters Patterson O’Sullivan and Tallulah O’Sullivan and son, Gilly O’Sullivan, then all under the age of 13. They had no intention of leaving the county seat, the place where they bought their first home and had lived happily for nearly a decade.

Luckily, they didn’t have to go far after stumbling upon the fourbedroom, three-bathroom house just southeast of Hillsborough. Back in the 1970s, the 10-acre property adjoined a horse ranch. And before that, the land was owned and occupied by the Strayhorn family for two centuries. The 1750s-era home burned in the 1950s in a chimney fire and all that remains of the original dwelling are a few chimney stones and centennial trees still standing.

Not long after spotting the home, the Givens-O’Sullivan family bought it. After living there for six months, Ali and Mort came to the same conclusions about its shortcomings: It lacked natural light, views of the surrounding landscape, sheltered outdoor living spaces, a swimming pool and an art studio for Ali. In 2012, they 110

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H OME & GARDEN

ABOVE The spacious kitchen is the center of family life, often used for cooking, homework, games and sewing.

RIGHT A painting by Chapel Hillian Ellie Reinhold, a family friend, sits atop a vibrant piano.

BELOW Cousins Gilly O’Sullivan, a Durham Tech sophomore, and Grace Sieck, a senior at NC State, have enjoyed the convenience of family gatherings with Gilly’s parents, Ali and Mort, and Grace’s mom, Celine, ever since moving to the property a decade ago.

completed the first phase of major renovations, tacking on a bedroom, two bathrooms, two half-baths and porches. They also raised ceilings and built two towers to gain access to a loft, add natural light and mark the home’s entrance.

Ali and Mort cite the book “A Pattern Language” by Christopher Alexander, Sara Ishikawa and Murray Silverstein as inspiration for the house’s design. The book shares floor plans that are functional and safe at every scale, even if that means going against trends. For example, the authors encourage building large public sitting rooms for gathering in during the day and small bedrooms – rather than giant ones – in order to give a family a feeling of security at nighttime.

“This house is a compilation of many patterns,” Ali explains.

“Sheltering roof. Light from two sides. A kitchen that’s highly functional, rather than really pretty.”

Ali and Mort worked with California-based architect Seth 112

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H OME & GARDEN

ABOVE Coat closets near the home’s front entrance leave room for artwork including an equine sculpture by Durham artist Renee Leverty, accompanied by a textile created by Ali. RIGHT Ali and Mort with dogs Rafa and Kipper.

BELOW Modified steel shelving holds the couple’s favorite works of pottery from local artists Joseph Sand and Linda Prager.

Brookshire and Martha Mason Architecture in Burlington, North Carolina, over the span of a year to reconstruct the house and absorb three garages into the home’s interior floor plan.

Five years after the first phase of renovations, Durham-based architect Ellen Weinstein added an enclosed outdoor swimming pool and entertainment space. Visitors have a stunning view of the square-shaped pool as they enter the front door from the side of the house and walk down a window-filled corridor bathed in natural light. The pool area is the largest living space and has played host to Carolina Friends School graduation parties and birthday celebrations.

Today, guests of the Givens-O’Sullivan family are greeted by two fluffy dogs, Rafa, a 9-year-old labradoodle, and Kipper, a 4-year-old cavapoo. They are also welcomed by the family of sheep statues grazing in the meadow. Commissioned by Durham-based sculptor and friend Brian Mergenthaler as a Christmas present, the five stone sheep represent each family member: Ali, Mort, Patterson, now 24, Gilly, 22, and Tallulah, 13. Really though, Ali and Mort could add a few more sheep to the flock since Ali’s sister, Celine Givens, and her six children moved into their own house on the far side of the property in 2012. The two 114

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H OME & GARDEN

ABOVE Ali’s studio serves as her creative space and allows for workshops to be hosted at the home.

BELOW LEFT The dining table comfortably seats 14 with views of the pool from adjacent windows.

BELOW RIGHT A large concrete pad connects the main house to a guest cottage.

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H OME & GARDEN

ABOVE The kitchen is a space often utilized for gatherings, designed to accommodate large groups.

BELOW LEFT AND RIGHT Ali’s artwork, “Here Comes the Sun” and “Marching On,” were both inspired by Hillsborough’s biennial Handmade Parade.

families gather frequently in Ali and Mort’s large gathering spaces. “Mort and I always love to host, so we don’t mind,” Ali says. “We tend to end up here, mostly because we built the house to accommodate huge groups more than anybody else.”

EM E R G E N C E O F A N A R TI ST

Born in Alabama, Ali’s family lived in the Cayman Islands for a few years during her childhood. Brightly painted houses and palm trees filled her developing mind with color.

By the time she was in high school, Ali was back in the States in Pensacola, Florida – the place where she met and became fast friends with Mort. After graduating from New College of Florida, the couple lived in New York City with Ali working at The Cloisters, the medieval branch of the Metropolitan Museum of Art, while Mort pursued a career in the banking industry. In 1997, the couple moved to Edinburgh, Scotland, for a 118

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H OME & GARDEN Mort cooks a pizza in a pizza oven that was shipped to Hillsborough from France.

year where he studied brewing and distilling at Heriot-Watt University. Upon their return to New York, Mort founded ARCA – a technology company that makes cash recyclers, systems that automate the process of accepting and dispensing cash, for banks. Today, ARCA is headquartered in Mebane, North Carolina, and Italy.

In 2000, Ali and Mort moved to Pittsboro to be closer to family living in the Southeast. It was here, in a class taught by Susan Powell at the now-closed Thimble Pleasures Quilt Shop in Chapel Hill, where Ali’s imagination was truly liberated. Ali’s sister, Celine, had first introduced her to traditional quilting, but in class, she learned how to “break the rules” by using thread to

outline drawings that secure fabric in place. Yards of brightly colored batiks and scraps of silks suddenly became blank canvases for her still lifes and live-action compositions.

“I’ve learned how to do printing, I paint the fabrics and I do dyeing – so it’s all my own voice,” Ali says. “Also recently, I’ve started incorporating photography as well.”

Ali’s artwork is inspired by patterns and colors of the world and intimate corners of life at home. She uses fabric and paint to create scenes, both real and imaginary. Whether it’s a vase filled with peacock feathers and lilies or a larger-than-life mermaid taking on the big city, her art is warm, evocative and uniquely her own. There’s no denying that art

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H OME & GARDEN

LEFT The family often gathers in the outdoor kitchen.

influences the interior design of their home and that each room has been thoughtfully stitched together.

STI TC H BY ST I TCH

At the end of the entrance corridor, a 4-by-6 textile composition titled “Here Comes the Sun,” depicts a sun puppet in the Hillsborough Handmade Parade and shares a warm smile with all who enter. Exposed beams showcase where an original wall was capped and expanded upward with reclaimed

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H OME & GARDEN

wood from a former factory in Durham.

“I think the main spirit of this house is trying to make people feel welcome,” Ali says.

“Sincerely, you can break stuff.

You can scratch stuff. The space has beautiful light, and it has a wonderful feeling. We’d rather live in [the house] than have it be perfect. I love that. And I love changing things. So, the minute something gets threadbare and worn, I just do it.”

Rose-colored couches in the living room are accompanied by an old feeding trough filled with folded quilts and a coffee table, crafted by eldest daughter Patterson, out of walnut trees that were felled to build the pool. The heart-pine floors were salvaged from an old house in Pittsboro before it was torn down while the impressive light fixture suspended above the

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H OME & GARDEN

LEFT The home’s front entrance features plenty of windows and a metal sculpture

by Hillsborough artist Jason Smith.

kitchen table was welded out of a piece of upcycled glass that Ali found. The bedroom doors, each painted a unique color, are antiques she picked up in Hillsborough.

“I love to use recycled materials, salvaging and finding cool parts of things that I can remake into things.” Every piece of furniture, decor and art has a story that Ali reveals with joy – as if she’s discovering the piece again for the first time. The juxtaposition of hard and soft materials and colors point to the family’s elevated style and sense

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H OME & GARDEN

A R T FUL E N D EAVO RS Local art enthusiasts got a glimpse inside Ali’s cavernous new studio during the Orange County Artists Guild Studio Tour in November.

Once a month, Ali and fellow Hillsborough-based textile artist Elaine O’Neil teach classes for six students at a time. The classes are for all experience levels, and participants can sign up at threadtogether. studio. In addition to her personal projects and commissioned art, Ali launched Ali Kits in 2020 featuring all the materials and detailed instructions needed to create cards or artwork. Visit alikits.art to try your hand at textile art. 

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March/April 2022

of humor. “It’s serious enough, but I love fun touches,” Ali says with a chuckle. Like the stove in the kitchen – she had 190 colors to choose from and landed on the same yellow shade as a school bus.

Another intentional detail is that every bedroom has an attached screened porch. Ali describes them as an extension of each bedroom. “This porch has a bed built in, and [Patterson] slept out there all through high school.”

Outdoors, a massive pecan tree watches over the front porch, which serves as a living and dining area all year round. Garden designer Melissa Kruger selected many of the other plants from euphorbia to yucca. Four buildings behind the house serve their own purposes: Two are Airbnb houses managed by Ali, the third is an old open-air barn converted into her textile workshop and lastly, an enormous air-conditioned art studio was built in 2020.

A decade and multiple renovations later, Ali says she appreciates the home’s connection to nature and its location. “We love that this house opens at every point to the outside,” Ali says. “We spend a lot of time outside. This property backs up to Duke Forest. There are trails all behind us. And we’re close to Triangle Land Conservancy hiking trails. There’s a lot of walking out here.” CHM

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EASTER

Setting the

table

Spring Council shares her Easter memories and how to make your own guests feel welcome

By S p r in g Co u n cil P ho to g rap hy by Jo h n M ich ae l S imp so n

O

ur Easter baskets, the most eye-catching thing a kid could wake up to see, were displayed on our dressers and brought a festive touch to our bedrooms.

Covered with clear pastel-colored cellophane, the baskets were lined with shiny, green plastic grass. Nestled inside were yellow marshmallow Peeps chicks,

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EASTER

ABOVE Spring Council sets the table with a tulip and hydrangea centerpiece in her cheery yellow dining room.

BELOW Spring’s siblings, Annette Council and Joe Council, pass around the sides.

a hollow milk chocolate bunny that was foil-wrapped with a detailed picture of a smiling rabbit, colorful plastic eggs containing jelly beans and chocolate-covered marshmallows shaped like an egg. My favorite was the speckled malted milk candy eggs. When you bit into one, the moisture from your tongue came in contact with the thin, crisp coating and dyed your lips and fingers a snowy white. Finally, the biggest item in the basket, positioned in the center, was a pastel stuffed

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bunny rabbit with long floppy ears, shiny plastic eyes and whiskers that touched the cellophane.

My seven siblings and I had to wait until we had eaten dinner for that blissful moment when we could unwrap our delectable baskets and begin the nibbling sessions.

Our Easter Sunday began with getting dressed for our family’s church service at St. Paul AME. After church, we returned home to prepare for

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EASTER

Shrimp Stuffed Eggs Yields 12

6 hard-boiled eggs ¼ cup mayonnaise 2 tsp. Italian parsley, finely chopped 2 Tbsp. sweet pickle relish ½ cup cooked shrimp, chopped Salt and pepper, to taste 2 tsp. finely chopped chives

ABOVE Spring serves her sister Sandra Council and her daughter, Tonya Council.

RIGHT Spring’s niece, Cissy Council-Green.

Sunday dinner. Mama placed her apron on and attended to the lastminute details of our traditional meal of baked ham, fried chicken, potato salad, string beans, deviled eggs, yeast rolls and her delicious coconut cake with seven-minute frosting. She began cooking on Saturday evening to get a head start.

We helped Mama set the table with her white porcelain dinner plates with a metallic silver band, our everyday flatware and beverage glasses used for special dinners – not the ones we used each day, which were empty jelly jars.

When I was older, my mother once told me not to keep fine china and crystal glasses in the cabinet and only take them out for special occasions. “Use them as often as you can,” she said.

In those days, when my grandmother hosted her church ladies’ auxiliary meeting, I would visit to see her table setting. She adorned her buffet with a polished silver tea set, floral-edged china plates, lace tablecloth, linen napkins and silver spoons. I always felt a feeling of calm and tranquility at her house; the air there seemed different from the usual hustle and bustle of everyday life living in a large family.

I wanted to recreate that special atmosphere – to be taken away from our busy days and to create a space that brings guests together to have fun, relax and unwind.

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Cut the eggs in half lengthwise, remove the yolks and set the whites aside.

Place the yolks in a medium bowl and mash them with a fork. Add the mayonnaise, parsley and relish, and stir to combine. Add salt and pepper, to taste. Fold the shrimp into the egg mixture.

Fill the egg white halves with the shrimp mixture. Garnish with chives, and refrigerate for at least 2 hours.

During my years at Chapel Hill High School, I could be found in the glass-enclosed magazine area of the library, looking at home, garden and fashion magazines for inspiration about entertaining.

I would study the pictures and read their captions. I paid close attention to the way the centerpieces were positioned, the designs on the china, the color of the napkins and the sparkle on the crystal reflecting from the candlelight. I played a guessing game with myself about how many courses would be served based on the number and position of the silverware laid at each place setting.

Absorbed in the pages, I imagined myself preparing delicious party food, creating

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EASTER

Sandra made the coconut cake, which she pulled from the cookbook “Mama Dip’s Kitchen” by the Council siblings’ late mother, Mildred Council, also known as Mama Dip.

beautiful tablescapes and being dressed and ready to receive my guests at the door, inviting them into a welcoming atmosphere.

I see each table setting element as a piece of art that someone created, and then I bring them together to create a cohesive tablescape and an enjoyable ambiance to the meal.

Here are some of my favorite tips for creating gracious tablescapes: •

•

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Choose dishes that will pair with the meal you are serving. Here, I use a large dinner plate with enough room to hold two meats and sides. The china patterns I use are pretty but not too delicate for serving fried chicken.

When styling your dining table, use the same technique you might use when coordinating outfits and do not quite chapelhillmagazine.com

March/April 2022

know what to wear. Since we generally pull out different clothing items and accessories with different colors and textures from our closets to try on before making a final decision, do the same for your dining table by having a “dress rehearsal.”

•

Next, use colors that contrast with your china pattern. Play around with different china, silverware, linens and glasses on the table to create the look you want. Then, decide on the centerpiece you want to incorporate into the design.

•

At one time, before she began building her inventory of tableware, my mother had only one piece: a pretty plate. If you, too, have limited china, start with what you have and begin building your collection.

Remember, every piece does not have to be from the same pattern.

•

The coordinated pieces on this table were purchased at thrift shops, yard sales and estate sales. You will find great bargains shopping at those places.

•

Finally, be sure to provide your guests a delicious meal to accompany your beautiful tablescape. I like to try new flavors in traditional Southern food staples. So over the years, I always added something new to the menu, like the recipe for shrimp stuffed eggs. CHM

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The

PURIM & PASSOVER

Gather

round

Chapel Hill families mark the spring Jewish holidays with traditions and togetherness

By Alliso n D arcy P ho to by Jame s Ste fiu k

S

pring holidays are a time of food and festivity for Jewish families in Chapel Hill. Just ask Mary Ann Freedman and Darryl Freedman, who are well-known at Chapel Hill’s Kehillah Synagogue for writing the yearly Purim spiel, a celebratory dramatization of the Book of Esther. At Kehillah, Mary Ann explains, their spiels include “funny skits and songs … about both the holiday of Purim and about things that were happening in the synagogue that we thought we could spoof.”

This is just one of the playful ways Kehillah congregants mark the holiday.

“The rabbi dresses up in a very funny costume,” says past synagogue president Linda Frankel about the annual costume contest. “She’s always very creative.”

Miriam Ornstein and her husband, David Luks, remember winning one year with their two daughters, Adina Ornstein-Luks and Sivan Ornstein-Luks, each dressed as one of the four seasons. Miriam also recounts another holiday when she wore a

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For Rabbi Jen Feldman of Kehillah Synagogue, Passover means a favorite family dish featuring egg noodles. Turn the page for the recipe.

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EASTER

Aunt Miriam’s ‘Kosher for Passover’ Egg Noodles

ABOVE AND BELOW Kehillah Synagogue member and past president Linda Frankel and her husband, Lewis Margolis, always host multicultural and multigenerational Passover Seders.

skirt her mother had made for her back when she was in the musical “Oklahoma!” at Guy B. Phillips Middle School. “That was certainly embarrassing to the kids,” she says. “We did not win that year.”

Miriam and David’s girls, now adults, always enjoyed making hamantaschen, a three-pointed cookie with various fillings. “The girls would make random concoctions, like, ‘Let’s put three chocolate chips in with a little bit of apricot jelly and maybe some raspberries.’”

Their recipe is Miriam’s greatgrandmother’s, and it’s perfect for those who keep kosher. “They don’t have dairy by design so that you can serve them after meat meals,” David explains. “A lot of her recipes used orange juice.” When Sivan was in eighth grade, she did a project on Jewish cooking in the South and found a recipe using sweet tea. “But it was actually nothing special,” Miriam says.

Since becoming vegetarians, Linda and her husband, Lewis Margolis, came up with their own variations on Jewish recipes. For Passover – a holiday commemorating the exodus from slavery in Egypt that typically begins with a ritual meal called the Seder – Lewis makes a matzo ball soup that incorporates lemongrass and other atypical flavors. “Traditional,” Linda calls their meal, “but also not traditional.”

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This is fairly representative of her entire Seder, which she describes as multicultural and multigenerational. Before he retired, Lewis was on the faculty at the UNC Gillings School of Global Public Health, and the pair would

invite a few students each year. “We always had a lot of interesting conversations based on people’s different viewpoints,” Linda says, recalling guests from Australia, Iraq and India.

Mary Ann and Darryl’s Haggadah, the book containing the story read at the Seder, is particularly special – her mother and aunt created it together. These days, their Seders include their three grown children and eight grandchildren, who range in age from 12-26, “and usually a few friends as well.” Miriam and David do two Seders – one with Miriam’s parents, who also live in Chapel Hill, and one with friends who they’ve celebrated with for 20 years now. “Our kids are about the same age,” David says of their friends. Miriam says it’s something she believes has given their children fond memories of the holiday. Seder at her parents’ is unique, with the story being told in the context of the theme of slavery on a global level. “It’s become a major sort of benchmark for us,” David says. “Having a forum to talk about social justice with their children and their grandchildren is a huge deal.” CHM

“This recipe may not seem fancy, but since most noodles are not kosher for Passover (and the kosher for Passover ones from the grocery store are pretty dreadful), these are a real treat,” says Rabbi Jen Feldman, who has led Kehillah Synagogue since 2002.

When adapting Jacques Pépin’s vegetable soup recipe (found on washingtonpost.com) for Passover, she says she skips the garlic pistou and adds her aunt’s egg noodles (plus matzo balls). “I remember standing beside my aunt (z”l, zichronah livrachah, may her memory be for a blessing) and cousins as my aunt fried the crepes and my cousins rolled and chopped the noodles before the Seder,” Rabbi Jen says.

“Even though there were so many delicious dishes being prepared (homemade gefilte fish, matzo kugel, tzimmes), it was the humble egg noodle that I looked forward to every year.”

4 eggs, room temperature 1 Tbsp. water 1 Tbsp. Passover cake meal Neutral oil Whisk eggs and water.

Sprinkle cake meal on top of the mixture and whisk in until as lumpfree as possible. Place a nonstick pan (a crepe pan would be ideal, but a small pan works fine) over medium heat and grease lightly with neutral oil.

Pour in a little batter and swirl around until the batter coats the pan (like you would for a blintz or a crepe). Cook 1 minute. Remove and place on a paper towel to cool. Repeat until all are done.

Make a stack, and roll them up together to form a log. Slice log of egg crepes thinly.

Separate noodles and at time of serving, place in bottom of bowls and pour matzo ball soup on top. Noodles can also be made a few hours in advance and kept in the fridge.

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GREEK EASTER

Red eggs and lamb

Kipos chef George Delidimos celebrates Greek Easter with a menu full of his childhood favorites

A

By J essi ca St ri ng er Photography by J ohn Mi cha el Sim ps on

t the end of his family’s Easter meal in Thessaloniki, Greece, George Delidimos’ grandmother would disappear into the kitchen. She would emerge with a platter of eggs dyed red, known as kokkina avga.  March/April 2022 chapelhillmagazine.com

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EASTER

This signaled it was time to play a game called tsougrisma, where two people take turns tapping eggs, each trying to crack the other’s without doing damage to their own. “The oldest person in the family goes first with the youngest person in the family,” he says. “So usually you have a grandma and young kid cracking eggs together to start.” In the Greek Orthodox church, the eggs, traditionally dyed with red onion skins, symbolize Christ’s resurrection from the dead. The game is a custom of “good luck and tradition,” George says. “If I break your egg with my egg, then it’s good luck for me for the rest of the year.”

Another mainstay on his family’s Greek Easter Sunday table was lamb. “Despite the understanding in America that Greeks eat lamb

Kourabiedes, blueberry cookies and melomakarona round out meals along with the always popular baklava.

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ABOVE Chef de cuisine Olga Bakatsias with a pan of her spanakopita.

BELOW George puts the finish touch on the shrimp saganaki.

EASTER

Shrimp Saganaki Yields 2 to 4 portions

2 Tbsp. olive oil 8 fresh mediumsize shrimp, head off, peeled, deveined and tail on ½ oz. ouzo liquor 1 cup tomato sauce of your choice ½ cup feta, crumbled or in small cubes 6 Kalamata olives, pitted and halved 1 tsp. fresh dill, chopped 1 tsp. fresh mint, chopped Black pepper to taste

Guests at Kipos on Greek Easter Sunday – celebrated on April 24, a week after Easter – can expect items like horiatiki (a salad with tomatoes and cucumbers) and a spit-roasted leg of lamb.

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Place a medium saute pan on high heat. Let the pan get hot for a couple minutes and add olive oil.

When the oil is hot, carefully add the shrimp in the pan. (Be careful to avoid splashing so as to not burn yourself.) Saute for 1 minute on each side.

Deglaze the pan with the ouzo, being mindful if you have a gas stove with an open fire as it will flambé.

Wait for a few seconds for the alcohol to evaporate and add the tomato sauce. Lower the heat to medium-low and cover with a lid. Cook for 2 minutes or until shrimp are done.

Turn the heat off. Uncover and add feta and olives. Stir once or twice.

Add the fresh dill, mint and black pepper to taste right before serving.

a lot every day, that is not the case,” George says. It’s expensive, he says, and a delicacy, so they save it for special occasions, preparing it the way North Carolinians might a pig – smoked whole on a spit over coal. “It wouldn’t spin by itself, so we had to [take turns to] man the rotisserie,” George recalls.

“Usually the kids would wake up early in the morning and do our shift on the rotisserie, just spinning and spinning it, tending to the lamb and making sure it didn't get burned.” He says all the work was worth the reward. “[I have] very fond memories of gathering with our loved ones in Greece and enjoying that lamb right off the spit,” George says.

Thankfully, as executive chef, George doesn’t have to pull an early morning shift for Greek Easter at Kipos, celebrated this year on April 24. He says the menu that day will feature the restaurant’s familiar cuisine but with one colorful addition, those red eggs for playing tsougrisma. “It’s always nice to [share] those traditions with customers in the restaurant and see a part of Greece around here,” he says. “It makes our hearts a little full.” CHM

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D I NING GUIDE

INCLUDES RESTAURANTS, DELIS AND BISTROS IN CHAPEL HILL, CARRBORO, HILLSBOROUGH AND NORTHERN CHATHAM COUNTY

CHAPEL HILL East Franklin Street 1922 by Carolina Coffee Shop Coffee Cafe with grab-and-go options. 140 E. Franklin St.; carolinacoffeeshop.com Bandido’s Mexican Cafe Burritos, salads, quesadillas, tacos. 159 ½ E. Franklin St.; 919-967-5048; bandidoscafe.com Carolina Coffee Shop Casual American cuisine for breakfast, lunch and dinner.

138 E. Franklin St.; 919-942-6875; carolinacoffeeshop.com Cosmic Cantina Burritos, salads, quesadillas, tacos. 128 E. Franklin St.; 919-960-3955; cosmiccantina.com Curry Point Express Indian fare including curry, biryani and wraps. 118 E. Franklin St.; 919-903-9000; currypointexpresstogo.com Dame’s Chicken & Waffles Chicken, waffles, schmears. ‘Nuff said. 174 E. Franklin St.; 919-240-4228; dameschickenwaffles.com Down Time Craft beer, pizza, tacos, wraps, paninis and more. 201 E. Franklin St.; 919-240-7008; downtimechapelhill.com Epilogue Books Chocolate Brews Independent bookstore and Mexican-style chocolatería. 109 E. Franklin St., Ste. 100; 919-913-5055; epiloguebookcafe.com Four Corners American fare, nachos, wings, pasta. 175 E. Franklin St.; 919-537-8230; fourcornersgrille.com Hibachi & Company Japanese fast-casual spot serving healthy hibachi- and teriyakistyle dishes. 153 E. Franklin St.; 919-903-8428; hibachicompany.com

Sup Dogs Creative hot dogs and sides like jalapeño popper tots and funnel cake sticks. 107 E. Franklin St.; 919-903-9566; supdogs.com Sutton’s Drug Store Old-fashioned diner known for its hot dogs, burgers and sandwiches like “Roy’s Reuben.” 159 E. Franklin St.; 919-942-5161; suttonsdrugstore.com Time-Out Southern comfort food 24 hours a day. 201 E. Franklin St.; 919-929-2425; timeout247.com Top of the Hill A Chapel Hill brewery that also offers American food like burgers and flatbreads. 100 E. Franklin St.; 919-929-8676; thetopofthehill.com TRU Deli & Wine Bar Build-your-own sandwiches and wine. 114 Henderson St.; 919-240-7755; trudeli.com Yaya Tea Japanese cafe with a variety of bubble teas and imported snacks. 157 E. Franklin St.; 919-914-6302; yayatea.com West Franklin Street 411 West Fresh pasta, seafood and pizzas inspired by the flavors of Italy and the Mediterranean, with a healthy California twist; outdoor dining. 411 W. Franklin St.; 919-967-2782; 411west.com

* DE TAI L S ARE S U B J E C T TO C H A N G E .

C H E C K RE STAU RANT W E B S I TE S AND S OC I AL ME DI A C H A N N E LS P RI OR TO V I S I T I NG. A DVERTI S ER S H I GH L I GH T E D I N B OX E S

Boro Beverage Co. Locally made kombucha and craft sodas on tap. 400 W. Rosemary St., Ste. 1005; 919-537-8001; borobeverage.com Brandwein’s Bagels Classic New York bagels and breakfast sandwiches. 505 W. Rosemary St.; 919-240-7071; brandweinsbagels.com Buns Gourmet burgers, fries and shakes made from fresh ingredients. 107 N. Columbia St.; 919-240-4746; bunsofchapelhill.com Carolina Brewery The fifth-oldest brewery in the state featuring Carolina cuisine.

460 W. Franklin St.; 919-942-1800; carolinabrewery.com Cat Tales Cat Cafe A two-story coffee/beer/ wine cafe home to 12 adoptable cats.

431 W. Franklin St., Ste. 210; 843-345-5289; cattalescatcafe.com Chimney Indian Kitchen & Bar Traditional Indian dishes and unique options like pista korma and lobster pepper masala.

306 W. Franklin St., Ste. D; 984-234-3671; chimneyindiankitchen.com CholaNad Restaurant & Bar Contemporary and traditional South Indian cuisine. Catering available. 310 W. Franklin St.; 800-246-5262; cholanad.com

Crossroads Chapel Hill at The Carolina Inn New American cuisine and seasonal specialties; all ABC permits; outdoor dining. 211 Pittsboro St.; 919-918-2777; crossroadscuisine.com

Al’s Burger Shack Gourmet burgers and fries. 708 Market St.; 919-914-6694; alsburgershack.com

Elaine’s on Franklin Fine regional American cuisine, made with the freshest local ingredients. 454 W. Franklin St.; 919-960-2770; elainesonfranklin.com

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

Beer Study Bottle shop with in-store drafts and growlers to go. 106 N. Graham St.; 919-240-5423; beerstudy.com

Möge Tee Bubble tea shop offering cheese foam fruit tea, fresh milk tea, fruit parfaits and fruit yakult. 151 E. Franklin St.; 984-234-3278; mogeteechapelhill.com

Blue Dogwood Public Market Food hall with individually owned food stalls including Asian fusion, a bottle shop, North Carolina barbecue and a nutrient-dense weekly pre-order menu.

306 W. Franklin St., Ste. G; 919-717-0404; bluedogwood.com

Franklin Motors Beer Garden A rooftop and fully licensed ABC bar. The Roquette at Franklin Motors serves beer garden favorites like hand-cut fries, bratwurst and sliders. 601 W. Franklin St.; 919-869-7090; franklinmotors.net

Imbibe Bottle shop and restaurant serving pizza, salads and appetizers. 108 Henderson St.; 919-636-6469; imbibenc.com

MOMO’S Master Made-to-order Himalayan dumplings. 110 N. Columbia St.; momosmaster.com Pirate Captain Ramen, seafood, smoothie bowls. 163 E. Franklin St.; piratecaptainch.com

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Blue’s on Franklin North Carolina barbecue, burgers, hot dogs, sandwiches and salads. 110 W. Franklin St.; 919-240-5060; bluesonfranklin.com

March/April 2022

Heavenly Buffaloes Chicken wings as well as vegan wings with more than 25 rubs and sauces. 407 W. Franklin St.; 919-914-6717; heavenlybuffaloes.com/chapel-hill

Italian Pizzeria III Pizza, Italian entrees, calzones and subs. The “place to be” in Chapel Hill for 41 years. 508 W. Franklin St.; 919-968-4671; italianpizzeria3.com Kurama Sushi & Noodle Express Dumplings, salads, noodle dishes. 105 N. Columbia St.; 919-968-4747; kuramasushinoodle.com La Résidence French-inspired cuisine made from fresh ingredients. 202 W. Rosemary St.; 919-967-2506; laresidencedining.com Lantern Pan-Asian cuisine. 423 W. Franklin St.; 919-969-8846; lanternrestaurant.com Lime & Basil Vietnamese fare. 200 W. Franklin St.; 919-967-5055; limeandbasil.com Mama Dip’s Kitchen Traditional Southern specialties, brunch and dinner classics like fried chicken and Brunswick stew. 408 W. Rosemary St.; 919-942-5837; mamadips.com Mediterranean Deli Offers healthy vegan, vegetarian and gluten-free Mediterranean options. 410 W. Franklin St.; 919-967-2666; mediterraneandeli.com Might As Well Bar & Grill Bar favorites.

206 W. Franklin St.; 984-234-3333; chapelhill.mightaswellbarandgrill.com Mint Indian Cuisine North Indian subz korma and chicken jalfrezi. 504 W. Franklin St.; 919-929-6188; mintunc.com The Northside District Specialty cocktails and international small plates. 403 W. Rosemary St.; 919-391-7044; thenorthsidedistrict.com Perennial Cafe Serving Carrboro Coffee Roasters coffee, tea and pastries.

401 W. Franklin St.; 919-914-6045; perennial.cafe

​ eafood Destiny Offerings such as crabcakes S and shrimp pasta. 100 W. Franklin St.; seafooddestiny.com

Clean Juice Certified organic juices, smoothies, bowls and snacks. Eastgate Crossing; 919-590-5133; cleanjuice.com

sôst A build-your-own-pizza concept, plus other options like macaroni and cheese, traditional pastas, sandwiches and wraps.

133 W. Franklin St., Ste. 120; 984-234-0081; kpanns.com/sost

Dunk & Slide at Whole Foods Market All-day breakfast, sushi and more. 81 S. Elliott Rd.; 919-968-1983; wholefoodsmarket.com Guglhupf Bake Shop European-style breads, pastries and coffee. Eastgate Crossing; 919-914-6511; guglhupf.com/chapel-hill-bake-shop

Spicy 9 Sushi Bar & Asian Restaurant Sushi, Thai curries, bibimbap and other Asian entrees. 140 W. Franklin St., Ste. 150; 919-903-9335; spicy9chapelhill.com

Il Palio at The Siena Hotel Italian specialties like butternut squash ravioli. 1505 E. Franklin St.; 919-918-2545; ilpalio.com

Talulla’s Authentic Turkish cuisine; all ABC permits. 456 W. Franklin St.; 919-933-1177; talullas.com Trolly Stop - The Beach on Franklin Specialty hot dogs and burgers. 104 W. Franklin St.; 919-240-4206; trollystophotdogs.com Trophy Room A Graduate Hotels concept serving up shareable plates, salads and burgers. 311 W. Franklin St.; 919-442-9000; graduatehotels.com/chapel-hill/restaurant

Just Salad Salads, wraps, smoothies, soups, grain bowls and more. 111 S. Elliott Rd.; 984-999-3700; justsalad.com Kipos Greek Taverna Greek cuisine in a relaxed, upscale setting with outdoor dining. Eastgate Crossing; 919-425-0760; kiposchapelhill.com

Vimala’s Curryblossom Café Traditional Indian tandoori and thali.

431 W. Franklin St., Ste. 415; 919-929-3833; curryblossom.com

La Hacienda Burritos, salads, quesadillas, tacos. 1813 Fordham Blvd.; 919-967-0207; lahaciendamex.com

YoPo of Chapel Hill Frozen yogurt, treats and shakes with unique flavors since 1982. 106 W. Franklin St.; 919-942-7867; yogurtpump.com

The Loop Restaurant Pizzas, soups, salads, sandwiches, burgers. Eastgate Crossing; 919-969-7112; thelooprestaurant.com

Village Plaza/East Franklin Street/ Eastgate Crossing/Rams Plaza

Min Ga Authentic Korean cuisine like bibimbap, bulgogi and a variety of homemade kimchi. 1404 E. Franklin St.; 919-933-1773; min-ga.com

COMING SOON - Alpaca Peruvian rotisserie chicken and sides like maduros and tostones.

237 S. Elliott Rd.; alpacachicken.com

Osteria Georgi House-made pasta, braised meat dishes and antipasto. 201 S. Elliott Rd., Ste. 100; 919-375-0600; osteriageorgi.com

Caffé Driade Carrboro Coffee Roasters coffee, bowl-size lattes, local baked goods, beer and wine. 1215-A E. Franklin St.; 919-942-2333; caffedriade.com

The Purple Bowl Acai bowls, toast, smoothies, coffee. 306-B W. Franklin St.; 919-903-8511; purplebowlch.com

Casa Maria Latin Cuisine Street tacos, nachos, burritos and salads.

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

Que Chula Authentic Mexican food, tacos and craft tequilas. 140 W. Franklin St., Ste. 110; 919-903-8000; quechulatacos.com

The Casual Pint Upscale craft beer market with beer, wine and ice-cream sandwiches.

201 S. Elliott Rd., Ste. 5; 919-967-2626; chapelhill.thecasualpint.com CAVA Customizable Mediterranean bowls, salads, pitas and soups. 79 S. Elliott Rd.; 919-636-5828; cava.com Chopt Unique salads, grain and quinoa bowls. Eastgate Crossing; 919-240-7660; choptsalad.com

Monterrey Mexican Grill Tacos, quesadillas, burritos and more. Rams Plaza; 919-969-8750; letsgotomonterrey.com Mr. Tokyo Japanese Restaurant Unlimited sushi and hibachi.

Rams Plaza; 919-240-4552; mrtokyojapanese.com/chapel-hill

Breadman’s A variety of burgers, sandwiches, salads and grilled meat, with daily soup and specials. All-day breakfast; catering available. 261 S. Elliott Rd.; 919-967-7110; breadmens.com

Pho Happiness Pho noodle soup, vermicelli plates and vegetarian/gluten-free options.

508-A W. Franklin St.; 919-942-8201; phohappiness.com

Roots Natural Kitchen Salads and grain bowls. Children 12 years old and younger eat free all day, every day.

133 W. Franklin St., Bldg. A-115; 984322-5600; rootsnaturalkitchen.com

Japan Express Hibachi-style meals and sushi. 106 S. Estes Dr.; 919-928-9600

Squid’s Fresh seafood options include woodgrilled fillets, Maine lobster, fried seafood and oysters. 1201 Fordham Blvd.; 919-942-8757; squidsrestaurant.com Sunrise Biscuit Kitchen Drive-thru biscuits, sandwiches. 1305 E. Franklin St.; 919-933-1324; sunrisebiscuits.com Sutton’s in the Atrium A cafe version of Sutton’s Drug Store with its famous hot dogs, salads and more. 100 Europa Dr.; 919-240-4471; suttonsdrugstore.com Tandoor Indian Restaurant Traditional Indian cuisine, vegan options. 1301 E. Franklin St.; 919-967-6622; tandoorindian.com Twisted Noodles Thai noodle soups, pan-fried noodles. Eastgate Crossing; 919-933-9933; twistednoodlesch.com

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DINING GUIDE

University Place Alfredo’s Pizza Villa Pizzas, calzones, salads, subs, pasta, desserts. 919-968-3424; alfredospizzanc.com bartaco Tacos, fresh-juice cocktails, poke and mole options. 910-807-8226; bartaco.com Flying Biscuit Cafe All-day breakfast and Southern favorites like shrimp and grits. flyingbiscuit.com Hawkers Inspired by Southeast Asia’s street fare, this eatery features homemade favorites, from dumplings to curries.

Outdoor seating available. 919-415-1799; eathawkers.com Maple View Mobile Ice-cream outpost of the Hillsborough dairy farm. 919-244-1949; mapleviewmobile.com Stoney River Steakhouse and Grill Southern favorites like deviled eggs meet steakhouse mainstays like the legendary 12 oz. filet. 919-914-6688; stoneyriver.com Trilogy American cafe featuring innovative twists on classic dishes. Outdoor seating available. Silverspot Cinema; 919-357-9887; silverspot.net

Margaret’s Cantina Mexican and Southwestern cuisine. Timberlyne Shopping Center; 919-942-4745; margaretscantina.com New Hope Market Breakfast and daily specials like burgers, soups and more.

6117 N.C. Hwy. 86 S.; 919-240-7851 OiShii Specialty rolls, teriyaki, stir-fry, sushi. Timberlyne Shopping Center; 919-932-7002; oishiiroll.com

First Watch French toast, pancakes and specialty omelets. 1101 Environ Way, East 54; 919-537-8488; firstwatch.com

The Pig Barbecue, fried tofu, collards and more. 630 Weaver Dairy Rd., Ste. 101; 919-942-1133; thepigrestaurant.com

Hawthorne & Wood Fine dining cuisine with an outdoor patio, a fully stocked bar and an extensive international wine list.

3140 Environ Way, East 54; 919-240-4337; hawthorneandwood.com

PiggyBack Classic cocktails, beer and wine and unexpected, creative bar food. 630 Weaver Dairy Rd., Ste. 102; 919-240-4715; thepigrestaurant.com/piggyback

Jujube Eclectic, modern cuisine inspired by the classic flavors of China and Vietnam.

Glen Lennox Shopping Center; 919-960-0555; jujuberestaurant.com

Pop’s Pizzeria & Ristorante Pizzas, calzones, stromboli, pasta. 1822 MLK Jr. Blvd.; 919-932-1040; pops-pizzeria.com

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

Queen of Pho Vietnamese offerings like banh mi and, of course, pho beef noodle soup.

Timberlyne Shopping Center; 919-903-8280; queenofphochapelhill.com

Old East Tavern Elevated food, wine, craft beer and cocktails. 1118 Environ Way, East 54; 919-903-8699; oldeasttavern.com

Rasa Indi-Chinese Authentic North Indian and Chinese cuisine, with fusion and Thai dishes. Weekly specials.

Patio dining. 1826 MLK Jr. Blvd.; 919-929-2199; rasachapelhill.com

Martin Luther King Jr. Boulevard (Airport Road) Hunam Chinese Restaurant Cantonese cuisine. 790 MLK Jr. Blvd.; 919-967-6133; hunamrestaurant.net Kitchen Bistro-style dining with a seasonal menu that always includes mussels. 764 MLK Jr. Blvd.; 919-537-8167; kitchenchapelhill.com

Sage Vegetarian Cafe Vegetarian fare. Timberlyne Shopping Center; 919-968-9266; sagevegetariancafe.com

Lucha Tigre Latin-Asian cuisine and sake-tequila bar. 746 MLK Jr. Blvd.; 919-904-7326; luchatigre.com

Sal’s Pizza & Ristorante Thin-crust and deepdish pizzas plus an array of Italian comfort food. 2805 Homestead Rd.; 919-932-5125; salspizzaofchapelhill.com

The Root Cellar Cafe & Catering Sandwiches, salads, desserts and more.

Weekly prepared meals, groceries to-go box and Friday night specials. 750 MLK Jr. Blvd.; 919-967-3663; rootcellarchapelhill.com

elements Cuisine combining classical and modern Asian and European cooking techniques; check out the wine bar with full menu next door. 2110 Environ Way, East 54; 919-537-8780; elementsofchapelhill.com

The Poplar Cafe Coffee shop offering coffee, tea, hot chocolate, wine, mimosas, beer and specialty drinks, plus Deli Edison bagels and schmears. 1114 Environ Way, East 54; facebook.com/thepoplarcafenc Thai Palace Soup, curries, pad thai. Glenwood Square Shopping Center; 919-967-5805; order.thaipalacechapelhill.com Meadowmont Village COMING SOON – Bluebird French bistrostyle restaurant. 601 Meadowmont Village Circle; bluebirdnc.com Brixx Wood Fired Pizza Specialty pizzas and salads. 501 Meadowmont Village Circle; 919-929-1942; brixxpizza.com

YOPOP Frozen Yogurt Frozen yogurt shop featuring 14 flavors, bubble tea and smoothies. Timberlyne Shopping Center; 919-537-8229

Lime & Lemon Indian Grill & Bar Northern and southern Indian specialties including gobi manchurian, paneer tikka, chicken tikka and hariyali murg kebab. 101 Meadowmont Village Circle; lnlrestaurant.com

Timberlyne/Chapel Hill North Area

N.C. 54 East/Raleigh Road

Chapel Hill Wine Company Wine store with bottles from all over the globe.

2809 Homestead Rd.; 919-968-1884; chapelhillwinecompany.com

Amante Gourmet Pizza Create-your-own pizzas. 6209 Falconbridge Rd.; 919-493-0904; amantepizza.com

Meet Fresh Taiwanese desserts and teas. 407 Meadowmont Village Circle; Ste. 101; 984-999-4983; meetfresh.us

Deli Edison Neighborhood deli with bagels, sandwiches, salads. 630 Weaver Dairy Rd.; 919-929-7700; deliedison.com

BIN 54 Steaks, seafood and other fine American food. Everything made in-house.

Glen Lennox Shopping Center; 919-969-1155; bin54chapelhill.com

Farm House Restaurant Steaks, salads, potatoes. 6004 Millhouse Rd. (N.C. 86 N.); 919-929-5727; farmhousesteakhouse.com

Brenz Pizza Co. Specialty pizzas, subs, salads.

3120 Environ Way, East 54; 919-636-4636; brenzpizzaco.com

Joe Van Gogh Coffee, tea and pastries.

Timberlyne Shopping Center; 919-967-2002; joevangogh.com

Coco Espresso, Bistro & Bar Full menu of plant-based, fresh, locally sourced dishes, as well as classic comfort food, cocktails and mocktails, plus coffee, espresso bar, baked goods and pastries. The Gwendolyn, 101 Glen Lennox Dr., Ste. 180; 919-883-9003; cocochapelhill.com

Magone Italian Grill & Pizza Italian mains.

Timberlyne Shopping Center; 919-904-7393; magoneitaliangrillpizza.com

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Quickly Hot and cold tea drinks in addition to Asian street food.

503 Meadowmont Village Circle; 984-234-0401; quicklychapelhill.com Southern Village

Al’s Burger Shack Gourmet burgers and fries. 708 Market St.; 919-914-6694; alsburgershack.com La Vita Dolce Pastries, sorbet, gelato, coffee.

610 Market St., Ste. 101-C; 919-968-1635; lavitadolcecafe.com

DINING GUIDE

Market and Moss American cuisine made with fresh local ingredients. 700 Market St.; 919-929-8226; marketandmoss.com

Krave Kava Bar & Tea Lounge Offers a wide range of tea and herbal drinks, all made from kava, a type of plant root. 105 W. Main St.; 919-408-9596; kravekava.com

Rasa Malaysia Authentic Malaysian dishes. 410 Market St.; 984-234-0256; rasamalaysiach.com Town Hall Grill Sandwiches, steak, seafood, Italian dishes. 410 Market St.; 919-960-8696; thetownhallgrill.com Weaver Street Market Food bar items available as grab and go. 716 Market St.; 919-929-2009; weaverstreetmarket.coop

CARRBORO Downtown 401 Main Upscale dive bar and sandwich shop serving shareable bar snacks, local brews and po’boys. 401 Main St.; 919-390-3598; 401main.com Acme Food & Beverage Co. Entrees with a Southern touch. 110 E. Main St.; 919-929-2263; acmecarrboro.com Akai Hana Japanese cuisine including sushi, tempura and teriyaki. 206 W. Main St.; 919-942-6848; akaihana.com Armadillo Grill Tex-Mex burritos, enchiladas, tacos, nachos. 120 E. Main St.; 919-929-4669; armadillogrill.com COMING SOON Breakaway Cafe A casual cafe serving breakfast, lunch, dinner and coffee.

410 N. Greensboro St.; breakawaync.co Carrburritos Burritos, tacos, nachos and margaritas. 711 W. Rosemary St.; 919-933-8226; carrburritos.com Cham Thai Cuisine Authentic Thai, Siamese and Chinese cuisine.

370 E. Main St., Ste. 190; 984-999-4646; chamthai.squarespace.com Coronato Pizza Roman-style pizza, snacks and salads. 101 Two Hills Rd., Ste. 140; 919-240-4804; coronatopizza.com Craftboro Brewing Depot Bottle shop and brewery with taps of craft beer.

101 Two Hills Dr., Unit 180; 919-240-4400; craftborobrewing.com Glasshalfull Mediterranean-inspired food and wine; outdoor dining; all ABC permits. 106 S. Greensboro St.; 919-967-9784; glasshalfull.net Gourmet Kingdom Sichuan cuisine.

301 E. Main St.; 919-932-7222; thegourmetkingdom.com

Lanza’s Cafe Coffeehouse serving tea and meads in addition to local pastries, small plates and daily specials. 601 W. Main St.; 919-967-9398; lanzascafe.com Luna Rotisserie & Empanadas South American cuisine meets the American South. 307 E. Main St.; 919-537-8958; lunarotisserie.com Mel’s Commissary & Catering Changing lunch-only menu of comfort food. 109 W. Main St.; 919-240-7700; melscarrboro.com Mosaic Café & Bistro A pastry shop specializing in baked treats by day and a casual tapas-style bistro by night.

203 W. Weaver St.; 919-967-5008; mosaicbistro.com Napoli Wood-fired pizza, espresso, artisanal gelato made from scratch, teas and local craft beer and wines. 105 E. Main St.; 919-667-8288; napolicarrboro.com Neal’s Deli Buttermilk biscuits and traditional deli fare. 100 E. Main St.; 919-967-2185; nealsdeli.com Oakleaf “Immediate” cuisine like pastas and seafood using ingredients from the chef’s own garden. 310 E. Main St.; 984-234-0054; oakleafnc.com Open Eye Cafe Freshly roasted coffee by Carrboro Coffee Roasters, tea, beer, wine and baked goods. 101 S. Greensboro St.; 919968-9410; openeyecafe.com Paco’s Tacos Steak, chicken, seafood and vegetarian tacos. Located in Mel’s Commissary & Catering. 109 W. Main St.; 919-240-7700 Pizzeria Mercato Pizza, antipasto, soups, fritti and gelato. 408 W. Weaver St.; 919-967-2277; pizzeriamercatonc.com Speakeasy on Main Cocktail lounge with live music. 100 E. Main St.; facebook.com/ speakeasyonmainstreet Spotted Dog Vegetarian- and veganfriendly entrees. 111 E. Main St.; 919-933-1117; thespotteddogrestaurant.com Tesoro 18-seat neighborhood restaurant with house-made pasta, seasonal plates and classic sweets. 100 E. Weaver St.; 919-537-8494; tesorocarrboro.com

chapelhillmagazine.com

Hickory Tavern Burgers, sandwiches and build-your-own salads. 370-110 E. Main St.; 919-942-7417; thehickorytavern.com Iza Whiskey & Eats Japanese fusion cuisine serving small plates, sushi, ramen, whiskey, sake and cocktails. 370 E. Main St., Ste. 140; 919-537-8645; izaeats.com Rise Southern Biscuits & Righteous Chicken Biscuits, doughnuts, chicken and coffee.

310 E. Main St.; 919-929-5115; risebiscuitschicken.com Vecino Brewing Co. Craft beer and flavorful small plates. 300 E. Main St., Ste. C; 919-391-6788; vecinobrewing.com Carr Mill Mall/North Greensboro Street B-Side Lounge Small plates and inspired cocktails. As of press time, temporarily closed. Carr Mill Mall; 919-904-7160; b-sidelounge.com Carrboro Pizza Oven Pizza, calzones.

Carr Mill Mall; 919-904-7336; carrboropizzaoven.com Grata Cafe Italian classics and inspired dishes cooked from scratch. Carr Mill Mall; 919-2407000; gratacafe.com Oasis Organic coffee, tea, beer and wine. Carr Mill Mall; 919-904-7343 Tandem Farm-to-table, modern American cuisine with full service bar. Carr Mill Mall; 919-240-7937; tandemcarrboro.com Thai Station Authentic, fresh Thai dishes.

201 E. Main St., Ste. C.; 984-234-3230; thaistationnc.com Venable Rotisserie Bistro Upscale comfort food with a heavy emphasis on seasonal ingredients. Carr Mill Mall; 919-904-7160; venablebistro.com Weaver Street Market Hot food bar items are available as grab and go. Carr Mill Mall; 919929-0010; weaverstreetmarket.coop N.C. 54 West/Carrboro Plaza Aidan’s Pizza Pizza, wings and salads.

602 Jones Ferry Rd., Ste. D; 919-903-8622; aidanspizza.com Anna Maria’s Pizzeria Italian cuisine.

Carrboro Plaza; 919-929-1877; annamariasnc.wordpress.com Fiesta Grill Burritos, chimichangas, fajitas, tacos. 3307 N.C. Hwy. 54 W.; 919-928-9002; fiestagrill.us

Wings Over Has 27 flavors of wings.

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

Monterrey Mexican Grill Traditional Mexican cuisine. Carrboro Plaza; 919-903-9919; monterreychapelhill.com

East Main Square

Wingman Wings and hot dogs. 104 N.C. Hwy. 54 W.; 919-928-9200; bestwingman.net

Amante Gourmet Pizza Create-your-own pizzas, salads and pasta. 300 E. Main St.; 919-929-3330; amantepizza.com 158

Gray Squirrel Coffee Co. Roastery and espresso bar. 360 E. Main St., Ste. 100; graysquirrelcoffee.com

March/April 2022

Come together as ONE. Triangle Race for the Cure®

SATURDAY, APRIL 30, 2022 The Frontier Research Triangle Park Register now & join the power of ONE today. komen.org/trianglerace #RaceForTheCure

Local Presenting Sponsor:

©2022 Susan G. Komen®.

DINING GUIDE

HILLSBOROUGH Antonia’s Italian cuisine. 101 N. Churton St.; 919-643-7722; antoniashillsborough.com Cup-A-Joe Coffee and pastries. 112 W. King St.; 919-732-2008; hboro-cupajoe.com El Restaurante Ixtapa Authentic from-scratch Mexican dishes.

162 Exchange Park Ln.; 919-644-6944; ixtapa.homestead.com/homepage.html Hillsborough Bakeshop & Pasta Company Baked goods, coffee, wine and all-day cafe offering pasta, sandwiches and salads. 110 S. Churton St.; 919-732-6261; hillsboroughbakeshop.com

Vinny’s Italian Grill and Pizzeria Italian favorites. 133 N. Scottswood Blvd.; 919732-9219; vinnyshillsborough.com Weaver Street Market Food bar items are available as grab and go. 228 S. Churton St.; 919-245-5050; weaverstreetmarket.coop Whit’s Frozen Custard Rotating flavors of frozen custard, treats, pints to go. 240 S. Nash St.; 919-245-8123; whitscustard.com Wooden Nickel Pub Pub fare. 113 N. Churton St.; 919-932-0134; thewnp.com Yonder Southern Cocktails & Brew Beer, wine, frose and more. 114 W. King St.; yonderbarnc.com

Hillsborough BBQ Company Barbecue plates and sandwiches, sides and desserts. 236 S. Nash St.; 919-732-4647; hillsboroughbbq.com

NORTH CHATHAM

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

501 Pharmacy Maple View Farm ice cream, plus malts and shakes. 98 Chapelton Ct., Ste. 300; 984-999-0501; 501rx.com

Briar Chapel

The House at Gatewood Supper club serving comfort food and special events venue. 300 U.S. 70; 919-241-4083; houseatgatewood.com Jay’s Chicken Shack Chicken, buffalo wings, breakfast biscuits. 646 N. Churton St.; 919-732-3591; jayschickenshack.com

Breakaway Cafe A casual cafe serving breakfast, lunch, dinner and coffee. 58 Chapelton Ct., Ste. 100; 984-234-3010; breakawaync.co

Kim’s Bake Shop Homemade baked goods from brownies and doughnuts to “whookies” and pie. 111 N. Churton St.; downtownpies.com

Capp’s Pizzeria & Trattoria Traditional Italian cuisine including fresh pastas, pizzas and more. 79 Falling Springs Dr., Ste. 140; 919-2404104; cappspizzeria.com

La Muñeca Ice Cream Paletas, esquites and dorilocos. 131 Mayo St.; la-muneca-ice-cream.business.site Los Altos Mexican dishes, such as tacos and chiles rellenos. 126 W. King St.; 919-241-4177; losaltosmexicanrestaurant.com Maple View Farm Country Store Homemade ice cream and milk. 6900 Rocky Ridge Rd.; 919-960-5535; mapleviewfarm.com

O’YA Cantina Latin cuisine from all over the world. 72 Chapelton Ct.; 984-999-4129; oyacantina.com

Matthew’s Chocolates Gourmet chocolates, frozen treats and baked goods.

104 N. Churton St.; 984-245-9571

Town Hall Burger & Beer Burgers plus tacos, wings and salads. 58 Chapelton Ct.; 984234-3504; townhallburgerandbeer.com

Napoli Hillsborough Neapolitan pizzeria and gelateria. 230 S. Nash St.; 919-245-8566; napolihillsborough.com Nomad International street food-inspired eatery. 122 W. King St.; 984-217-0179; thenomadnc.com Pueblo Viejo Traditional Mexican food.

370 S. Churton St.; 919-732-3480 Radius Wood-fired pizzas, housemade pastas, sandwiches, salads and desserts.

Outdoor dining. 112 N. Churton St.; 919-2450601; radiuspizzeria.net

Governors Village Ciaobella Pizzeria Pizza, pastas, sandwiches.

1716 Farrington Point Rd.; 919-932-4440 Flair Restaurant & Wine Bar Frenchinfluenced food, coffee and Sunday brunch.

50100 Governors Dr.; 919-967-9990; flairfusionrestaurant.com Gov’s Burger & Tap Burgers, hot dogs, salads, milkshakes, wraps and sandwiches. 50050 Governors Dr.; 919-240-5050; govsburgerandtap.com

Saratoga Grill New England-style cuisine. 108 S. Churton St.; 919-732-2214; thesaratogagrill.com Steve’s Garden Market & Butchery Local meat, baked goods, pimento cheese. 610 N. Churton St.; 919-732-4712; stevesgardenmarket.com The Village Diner Southern fare and takeout pizza. 600 W. King St.; 919-245-8915; villagedinernc.com

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Tarantini Italian Restaurant Italian cuisine.

50160 Governors Dr.; 919-942-4240; tarantinirestaurant.com

March/April 2022

North Chatham Village/Cole Park Plaza Captain John’s Dockside Fish & Crab House American seafood dishes. 11550 U.S. Hwy. 15501 N.; 919-968-7955; docksidechapelhill.com Guanajuato Mexican Restaurant Mexican dishes with vegetarian options. 11552 U.S. Hwy. 15-501 N., Ste. 205; 919-929-8012; guanajuatomexicanrestaurant.net Moon Asian Bistro An Asian fusion restaurant offering ASIAN BISTRO sushi, Chinese dishes like sweetand-sour chicken, Thai curry dishes, rice and noodles. 111 Knox Way, Ste. 100; 919-869-7894; moonasianbistroch.com Panda Garden Chinese dishes like chow mein and egg foo young. Takeout is available. 11312 U.S. Hwy. 15-501 S., Ste. 303; 919-960-8000; chapelhillpandagarden.com Village Pizza and Pasta A neighborhood pizza place serving up subs, calzones, pastas and salads. 11312 U.S. Hwy. 15-501 S., Ste. 300; 919-960-3232; villagepizzapasta.com

PITTSBORO U.S. 15-501/Fearrington Village Allen & Son Bar-B-Que North Carolina barbecue. 5650 U.S. 15-501; 919-542-2294; stubbsandsonbbq.com The Belted Goat Lunch, dinner and wine shop, offering salads and sandwiches.

Fearrington Village Center; 919-545-5717; fearrington.com/belted-goat Cafe Root Cellar American cuisine and “go big or go home” seasonal dishes. 35 Suttles Rd.; 919-542-1062; caferootcellar.com Carolina Brewery The fifth-oldest brewery in the state featuring Carolina cuisine. 120 Lowes Dr., Ste. 100; 919-545-2330; carolinabrewery.com Compadres Tequila Lounge Mexican restaurant with a variety of classic dishes.

193 Lowes Dr., Ste. 107; 919-704-8374; compadresnc.com The Fearrington House Restaurant Contemporary fine dining. Reservations are needed. Fearrington Village Center; 919-542-2121; fearrington.com/house House of Hops Bar and bottle shop with a large craft beer selection on tap. Outdoor seating available. 112 Russet Run; 919-542-3435; houseofhopsnc.com Mi Cancun Classic Mexican cuisine with a modern twist. Outdoor seating available.

114 Russet Run; 919-542-3858; micancunmx.com New Japan Hibachi-style Japanese cooking.

90 Lowes Dr.; 919-542-4380 Roost Beer Garden Wood-fired pizza, local brews and live music. Open April through October. Fearrington Village Center; 919-542-2121; fearrington.com/roost

D I NI NG GUI D E

East Street China Inn Chinese dishes, dine in or carry out.

630 East St.; 919-545-0259 Copeland Springs Farm & Kitchen Grains and greens bowls, small plates and bar snacks. 193B Lorax Ln.; 919-261-7211; copelandspringsfarm.com Fair Game Beverage Co. Spirits, wine, beer and cider tastings plus snacks and specialty local food items. 220 Lorax Ln.; 919-5486884; fairgamebeverage.com Greek Kouzina Made-from-scratch hummus, gyros, kebabs and more. 964 East St.; 919-542-9950; greekkouzina.com Hwy 55 Burgers, Shakes & Fries Burgers, cheesesteaks and frozen custard.

987 East St.; 919-542-1312; hwy55.com/locations/pittsboro Michoacán Mexican Grill Traditional Mexican dishes including arroz con pollo and burrito texano. 440 East St.; 919-704-8751 Metal Brixx Cafe Vortex Roasters’ coffee and espresso plus tea, lemonade and gelato. 213 Lorax Ln.; 919-444-2202 Small Cafe B and B Offbeat, eco-friendly eatery offering farm-to-table fare for breakfast and lunch. Offering outdoor dining. 219 East St.; 919-228-8817; smallcafebandb.com

Taste of the South

2021

voted best comfort southern food and best barbecue Take-Out Family Meals • Dine-In Outside Dining • Curbside Pick-Up

Starrlight Mead Tastings of honey wines and honey. 130 Lorax Ln.; 919-533-6314; starrlightmead.com

Carolina Cravings Co. Bakery serving traditional treats like pie bars, muffins and nobake peanut butter-chocolate cookies as well as Hispanic favorites like flan, bolillos and tres leches cakes. 84 Hillsboro St.; 919-444-2023

West Street

The City Tap Classic bar food. 89 Hillsboro St.; 919-545-0562; thecitytap.com

Al’s Diner Traditional American classics for breakfast, lunch and dinner. 535 West St.; 919-542-5800; alsdiner.net Angelina’s Kitchen Greek and Southwestern dishes including gyros. 23 Rectory St.; 919-545-5505; angelinaskitchenonline.com The Phoenix Bakery Small-batch and seasonal baked goods and specialty cakes. 664 West St.; 919-542-4452; thephoenixbakerync.com

Davenport’s Café Diem Carrboro Coffee Roasters coffee and espresso offerings.

439 Hillsboro St.; 919-704-4239; davenports-cafediem.com

Elizabeth’s Pizza Pizzas, calzones, sandwiches, salads and pasta.

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

Hillsboro Street/Downtown Aromatic Roasters Small-batch coffee shop specializing in Aztec mochas, chai lattes and Thai teas. 697 Hillsboro St., Unit 101; 919-228-8345; aromaticroasters.com The Beagle Classic and innovative cocktails and small plates like chilled seafood, charcuterie and a selection of sandwiches.

53 Hillsboro St.; 919-533-6589

John’s Pizza Restaurant Pizzas, pastas, wraps, calzones and strombolis.

122 Sanford Rd.; 919-542-5027; johnspizzarestaurant.com The Mod Wood-fired pizza, salads, small plates and a full bar. Outdoor seating available. 46 Sanford Rd.; 919-533-6883; themodernlifedeli.com

Buzz Cafe at Chatham Marketplace Sandwiches, daily changing hot bar, sushi, salads and baked goods. Chatham Mills; 919-542-2643; chathammarketplace.coop

Eat Healthy. Be Happy!

C H A P E L H I L L R E S TA U R A N T G R O U P

Authentic North Indian and Chinese Cuisine, with Fusion, Thai and Vegan/Vegetarian dishes.

RASA

CHeck out THE NEWEST MEMBER OF OUR RESTAURANT FAMILY

Serving Pan-Asian Street Food from Nationally Acclaimed Chef William D’Auvray

Indian & Chinese Restaurant The One & Only Chapel Hill Location!

ChowNow Online Ordering Takeout Central Delivery

408 W. Rosemary St., Chapel Hill 919.942.5837 mamadips.com Lunch & Dinner Wed-Sun 11 am - 7 pm



C AT E R I N G • PAT I O • D I N E - I N • D E L I V E R I E S

Chapel Hill North – Timberlyne

1826 MLK Jr. Blvd. • 919.929.2199 • 919.942.6365

rasachapelhill.com

5418 Page Rd, Durham 919-908-1851 Visit lulubangbangnc.com for hours and menu

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DINING GUIDE

Postal Fish Company Fresh seafood from North Carolina’s coast. Serving dinner only. 75 W. Salisbury St.; 919-704-8612; postalfishcompany.com

Bestfood Cafeteria Southern comfort food.

220 E. 11th St.; 919-742-2475 (cafeteria), 919-742-6033 (steakhouse); bestfoodsilercity.com

S&T’s Soda Shoppe Soda fountain, American fare. 85 Hillsboro St.; 919-545-0007; sandtsodashoppe.com

Brownie Lu’s Restaurant Southern comfort food for breakfast, lunch and dinner.

919 N. Second Ave.; 919-799-7250

The Sycamore at Chatham Mills Upscale steakhouse. 480 Hillsboro St., Ste. 530; 919-704-8731; thesycamoreatchathammills. com

Compadres Mexican Restaurant A variety of classic dishes. 115 Siler Crossing; 919-663-5600; compadresnc.com

Tienda Hispana El Rayo Hispanic goods including Mexican pastries and packaged foods and drinks. 119 Hillsboro St. Virlie’s Grill Soups, salads, burgers, sandwiches. 58 Hillsboro St.; 919-542-0376; virliesgrill.com

Crossroads Grill Burgers, biscuits and basics.

Drive-thru. Outdoor seating available.

324 E 11th St, Siler City.; 919-742-4819 Elizabeth’s Restaurant Pizzas, calzones, sandwiches, salads and pasta. Offering curbside service. 119 Siler Crossing; 919-663-5555; elizabethspizzasilercity.com

Willy’s Cinnamon Rolls Etc. Bakery selling cinnamon rolls, scones, muffins, cookies and bread with ’40s and ’50s flair.

35 W. Chatham St.; 252-305-9227; willysrolls.com

Lam Buffet Chinese dishes. Drive-thru and delivery available. Buffet inside closed temporarily. 1608 E. 11th St.; 919-663-3133

SILER CITY

Panadería y Pastelería Melanie Mexican pastries, tres leches and breads. 224 N. Chatham Ave.; 910-428-2320

Antojito’s Mexicanos La Jarocha Small plates and comfort food.

920 N. Second Ave.; 919-742-4484; antojitos-mexicanos-la-jarocha.business.site

New China Inn Chinese dishes. Dine in or carry out. 203 Chatham Sq.; 919-663-0889

San Felipe Mexican dishes including fajitas, burritos and combo plates. 102 Walmart Supercenter; 919-663-7333; sanfelipenc.com

Sir Pizza of Siler City Mexican dishes including fajitas, burritos and combo plates.

1403 E. 11th St.; 919-742-6000 Smithfield’s Chicken ‘N Bar-B-Q Plates, sandwiches, hushpuppies, coleslaw and potato salad. 375 Walmart Supercenter; 919-663-7333; scnbnc.com

ALSO CHECK OUT THESE DURHAM RESTAURANTS …

LuLuBangBang Chapel Hill Restaurant Group’s newest venture features handcrafted Pan-Asian street food with fresh local ingredients. 5418 Page Rd.; 919-908-1851; lulubangbangnc.com MEZ Contemporary Mexican Creative Mexican dishes, based on traditional recipes with a fresh, healthy twist. 5410 Page Rd.; 919-941-1630; mezdurham.com Page Road Grill Traditional American dishes, from housemade soup and bread to burgers to vegetarian options. 5416 Page Rd.; 919-908-8900; pageroadgrill.com

The Place to Be! THANK YOU! 2021

BEST BREAKFAST/BRUNCH

2021

CHAPEL HILL FAVORITE FOR 41 YEARS BEST PHILLY CHEESE STEAK IN THE TRIANGLE!

ITALIAN PIZZERIA III

Serving Breakfast ALL DAY LONG with Classic Lunch and Dinner Fare!

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261 s. Elliott rd., Chapel Hill 919.967.7110 breadmens.com 162

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FOR CATERING OF ANY OCCASION, PLEASE GIVE US A CALL! 508 WEST FRANKLIN STREET, CHAPEL HILL

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ENGAGEM ENT

Rose & Williamson

BY CHA RLOTTE G OTO PHOTOGRAP HY BY CX L L A B P R OD U C T I ON S , CXL LAB.COM

C

orddarryl Rose immediately caught the attention of Jeffrey Williamson in November 2015 while

delivering mail at Jeffrey’s apartment complex in Raleigh. The stop was not part of his typical route as Corddarryl was substituting for the permanent carrier who was off that day. Corddarryl and Jeffrey exchanged a brief “hello” at the mailboxes, though Jeffrey wished they had talked more.

After running errands for close to an hour, he was pleasantly surprised to find that Corddarryl was still there, finalizing his mail distribution. The two exchanged social media information to contact each other and eventually plan a first date.

After nearly five years of dating, Corddarryl planned to pop the question at a surprise party for Jeffrey’s 30th birthday. On Oct. 24, 2020, Jeffrey was surrounded by friends and received a video from Corddaryl that ended with a proposal. The couple, who now live in Hillsborough, will tie the knot on Sept. 4, 2022, at The StateView Hotel in Raleigh. CHM

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O’Brien & Shannon PHOTOGRAP HY BY I D L EW I L D P HOTO, ID L E WIL D PHOTOCO.COM

D

espite attending the same elementary school in Westport, Connecticut, Drew Shannon and Kelty O’Brien wouldn’t meet until years later.

Mutual friends made the introduction while the pair was in college. Drew graduated from Chapman University, and Kelty graduated from Wake Forest University. They moved to San Francisco in 2017 and work at Meta.

After 4 ½ years of dating, Drew planned to propose. He arranged a late dinner with friends and took Kelty on a detour to the Presidio – a favorite spot for the pair – overlooking the Golden Gate Bridge. There, he popped the question, and they celebrated their engagement at dinner.

Drew and Kelty kicked off their wedding weekend with a rehearsal dinner at Fishers Island Club. The next day, on Oct. 2, 2021, they 164

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got married at St. John’s Church on Fishers Island, New York. Their reception was held at Ocean View, the home of Kelty’s aunt, Lucinda Herrick. In attendance were the groom’s longtime Chapel Hill High School friends Taylor Gilland, Roger Nahum and Jack Marshall.

Kelty is the daughter of James O’Brien of Westport, Connecticut, and Kip O’Brien of West Palm Beach, Florida. Drew is the son of Dan Shannon and Ellen Shannon, of Chapel Hill.

For their honeymoon, the couple witnessed the great Serengeti wildebeest migration in Tanzania.

“We then went to the Maldives for some beach time and relaxing,” they said. “We finished with a weekend at Al Maha, a desert resort within the Dubai Desert Conservation Reserve in the United Arab Emirates.

It was the trip of a lifetime.”

Kelty and Drew live in San Francisco. CHM

WED D I NGS

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Bushardt & Hewitt

BY MEGAN TILLOTSON PHOTOGRAP HY BY P HOTOS BY C L AY, PHOTOS BYC LAY.COM

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ourtney Hewitt and Ryan Bushardt’s love story began

when the two met on Bumble in the summer of 2016. As a big animal lover, Courtney requested that their first date take place at a dog park so she could see how Ryan was with dogs.

The couple hit it off and bonded over their mutual love for animals. After years of long-distance dating – Ryan attended Marshall University in West Virginia while Courtney began her master’s in French at UNC – the couple moved in together in Carrboro with their pitbull, Padme.

Ryan proposed on April 28, 2019, the day before Courtney’s birthday.

After an intimate homemade birthday dinner, Ryan told their pup to “go get it,” and she came back carrying the ring box.

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The couple was married Sept. 7, 2021, at The Barn at Valhalla, a fairy-tale setting with a natural forest backdrop and twinkling lights. As Courtney described it, the ceremony was “personal and heartfelt.” Her favorite parts were everyone cooing over Padme (who served as ring bearer once again), walking down the aisle and seeing guests emotional over their love. Courtney’s parents, Nanci Hewitt and David Hewitt, Ryan’s parents, Deb Bushardt and Jeff Bushardt, and other family members all came together to celebrate with the couple, enjoying Fords Fluent N’ Food and dancing the night away to DJ Willis.

Ryan and Courtney live in Lexington, South Carolina, and plan to soon adopt a sibling for Padme. CHM

WED D I NGS

Dolfi & Wolf

BY MORGAN CH A P M A N PHOTOGRAP HY BY STORY & RHY THM, STO RYANDR H Y TH M .COM

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hapel Hill natives Grace Dolfi and John Wolf’s love story began while attending East Chapel Hill High School. The couple has been together for 13 years, since their senior year in 2009. After graduating, John went to North Carolina Wesleyan College while Grace attended the University of Iowa, returning to town for graduate school at UNC. Since Grace and John love seeing Christmas lights, they plan a trip to do this every year.

In December 2018, they visited Murrells Inlet in South Carolina. While they were walking around the garden, John asked a couple to take a picture of them in front of Spanish moss and dangling lights. Instantly, John turned to Grace, expressing his love and support, and popped the question. “Everyone at the garden’s light show began clapping and cheering,” Grace says.

On Aug. 28, 2021, Grace and John said their vows at the Holy Name of Jesus Cathedral in Raleigh, followed by a reception at The Cannon Room. With a bourbon tasting bar and Brian from Story &

Rhythm behind the DJ booth, the couple danced the night away with John’s parents, Patricia Bryan and Thomas Wolf, Grace’s parents, Karen Dolfi and Ralph Dolfi, and the wedding party, including maid of honor Rachel Dolfi, bridesmaid Jordan Caswell Dolfi, groomsmen Madison Barnett, Bennett Wilder, Jairus Dolfi, and co-best men Michael Wolf and David Wolf.

The couple lives in Raleigh, where Grace works as a licensed mental health and substance use counselor and is the senior principal consultant for RI International. John is currently attending graduate school at Johns Hopkins University. CHM March/April 2022

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Newbauer & Woodfin

BY ALICIA CLA N TON PHOTOGRAP HY BY J I L L I A N KN I G HT, JILLIANKNIG HT.COM

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hapel Hill native Chelsea Woodfin met Jacob Newbauer of Raleigh through mutual friends when she was a senior at UNC and he was pursuing his master’s in education at N.C. State University back in 2013. They would continue to cross paths throughout the years until they started dating officially in 2019.

During the 2020 holiday season, the couple skipped the traditional Christmas Day gift exchange in favor of giving each other one small present every day during the 12 Days of Christmas.

On Day 10, Jacob surprised Chelsea with a ring.

They celebrated their engagement immediately with friends and family during a surprise party at his house that he planned for her.

After postponing for more than a year due to the pandemic, the couple was ecstatic to finally marry on July 17, 2021, at Christ United Methodist Church in Southern Village.

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Then, with the help of the band Liquid Pleasure, they danced the night away at The Fearrington Barn with family and friends, like they had always envisioned.

Despite being told that the day might be a blur, the couple is glad to report: “We had the most memorable and fun day celebrating with all of our loved ones after a year and a half of isolation.”

The couple lives in Durham, where they spend their free time gardening and walking in their neighborhood. CHM