Chapel Hill Magazine April 2016

AN EAST CHAPEL HILL HIGH GRAD AUTHOR ALLAN GURGANUS CARRBORO’S BURGEONING

IN HOLLYWOOD 30

AT HOME 48

FOOD SCENE 94

APRIL 2016 CHAPELHILLMAGAZINE.COM

annual home& garden

issue

DRE A MROOMS Four spaces to inspire your next home project PAGE 40

TEA FOR TWO Poppy Protzman, 4, entertains her brother, 2-year-old Baldwin, in her room in Bynum.

“I knew I wanted the room to be happy and youthful but also not too babyish,” says their mom, Alys Stephens Protzman. “

The Strength of a Team

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Lori A. Bowers-Lennard Client Service Associate

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April 2016 chapelhillmagazine.com S E N I O R V P, P U B L I S H I N G

Rory Kelly Gillis

rory@chapelhillmagazine.com V P, C O N T E N T

Andrea Griffith Cash

andrea@chapelhillmagazine.com C R E AT I V E D I R E C T O R

Kevin Brown

MANAGING EDITOR

Amanda MacLaren

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

Jessica Stringer Laura Zolman Kirk ART DIRECTOR

Sarah Arneson

PHOTOGRAPHER

Briana Brough

GRAPHIC DESIGNER

Christy Wright INTERNS

Julia Baker, Sophia Lucente, Nikki Murdoch, Caroline Roessler, Martha Upton CONTRIBUTORS

Jessie Ammons, Allan Gurganus, Moreton Neal, Virginia Robinson, James Stefiuk ADVERTISING

Melissa Crane

melissa@chapelhillmagazine.com

Kem Johnson

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Stacie Luders

stacie@chapelhillmagazine.com C O R P O R AT E

Dan Shannon President/CEO

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Ellen Shannon

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Vice President Lauryn Colatuno Digital Sales Director Amy Bell Business Manager Jenny Hunt Online Editor/Marketing Associate Caroline Kornegay Administrative and Operations Assistant Grace Beason Events Coordinator Match du Toit Distribution Chapel Hill Magazine is published 8 times per year by Shannon Media, Inc. 1777 Fordham Blvd., Suite 105, Chapel Hill, NC 27514 tel 919.933.1551 fax 919.933.1557 Subscriptions $38 for 2 years – subscribe at chapelhillmagazine.com

VisitHillsboroughNC.com 2014 BEST REGIONAL MAGAZINE (CONSUMER)

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L E T T E R

F R O M

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UPGRADING BY DOWNSIZING

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WITH ALL RESPECT TO HILLSBOROUGH AUTHOR Allan Gurganus (read about his happy habit of collecting on page 48), what I’ve learned, especially in the past

six months, is that my dream home is one with very little stuff.

My husband and I recently downsized, which is kind of surprising considering our starting point was 1,650 square feet.

But that square footage included two guest bedrooms that went unoccupied about 350 nights per year.

When we do have out-of-town guests, we decided, it would make more sense to put them up at one of our favorite nearby hotels – what a treat for them! – rather than heat, cool and clean these spaces constantly.

We hadn’t moved in seven years – a record for me. I grew up in one town, but lived in a new house about every six years. (Since I got out of college 11 years ago, my parents have had four homes.)

I can’t begin to tell you how freeing it was – after the initial feeling of being overwhelmed wore off – to revisit all the stuff that filled our closets, reflect on a time when said stuff mattered to us and then … let it go!

I spent an entire Saturday sorting through shoeboxes of greeting cards I’ve received over the years. A nice trip down memory lane, but also a productive one. Do I really need every single card my great aunt ever sent me? I kept one or two, of course.

Must I really keep every old cell phone, once trusty companions now forgotten in a drawer? Every vase we used for centerpieces at our wedding? Every holiday decoration?

I made a dozen trips to the PTA Thrift Shop to donate glassware, unburned candles, board games, curtains and more. I went to Dress for Success and dropped off clothes I no longer wear and scented body lotions I never opened.

A friend, who is upsizing, now has our kitchen island, wine rack and bedroom suite.

We hosted a yard sale, which turned into more of a yard giveaway. When a woman walked up our driveway and exclaimed that she loved a wreath that I was once drawn to, but hadn’t hung on a door in years, I told her she could have it.

I hope she is happy with my stuff. At least until she decides to be free of it. CHM

ANDREA GRIFFITH CASH @andreagcash

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andrea@chapelhillmagazine.com

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APRIL C H A P E L H I L L M A G A Z I N E . C O M

home& Our 11th Annual

garden

issue

V O L U M E

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N U M B E R

40

Happy Places Take inspiration from these four dream rooms

48

Collect Them All Hillsborough author Allan Gurganus on why more is more in his home

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The Little Things Simple ways to hit the “refresh button” on your home this spring

62

How They Live: Neutral Ground Renee Floyd gave her Barbee Chapel Road townhome an urban makeover

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FEATURES 86

Do Good, Outdoors Six alfresco volunteer opportunities

88

A Kitchen for All Cooks From novice cooks to advanced foodies, former chef Kathy Gunn welcomes everyone to her new venture, Midway Community Kitchen

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Westward Expansion Carrboro continues to offer new and exciting food options

PEOPLE & PLACES

PHOTO BY BRIANA BROUGH

IN EVERY ISSUE 4 Letter from Our VP of Content 8 Noted 24 5 Events Not to Miss 30 Our Latest Obsessions 34 Staycation 38 Shop Local 84 Adopt-A-Pet 98 Taste 110 Engagement 111 Weddings

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Women in Business & Leadership Symposium

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PTA Thrift Shop Birthday Bash

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Kidzu Children’s Museum’s 10th Birthday

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Mediterranean Deli’s Third Annual Benefit Dinner

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Orange Chatham Association of Realtors’ Inaugural Ball

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Habitat for Humanity of Orange County’s Henry Clark Society Luncheon

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Volunteering at the Food Bank of Central & Eastern North Carolina

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Ephesus Elementary School African-American Read-In

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“The Blue Blood Rivalry” at Silverspot Cinema

PAGE 40

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WHAT WE’VE HEARD AROUND TOWN …

Holly Fraccaro of the Home Builders Association of Durham, Orange & Chatham Counties has been named executive officer by

the Professional Women in Building Council of the National Association of Home Builders.  Briar Chapel broke ground on the first of its four commercial segments. When finished, it will feature custom-designed shopping, restaurants, education (like a future Central Carolina Community College campus) and health care services. 

During the Duke vs. UNC game in February, Facebook winner Ryan Cooke participated in a series of foul shots (two while blindfolded!).

Unfortunately, Ryan and fiancee Kelly O’Dell did not go home with the Diamonds Direct Crabtree $6,500-valued grand prize, but they had a great time at the game. Above, Ryan and Kelly (center) with Lev Shnaidman, Megan Farrell, Almog Mashiach and Lisa Johnson of Diamonds Direct.

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Chapel Hill Needlepoint has moved to its

new location in Midtown Market between Flyleaf Books and SallyMack.  Artisan Pizza Kitchen is now under the ownership of Grey Rogers, along with family members Wilson and Patty Rogers. The three have been making subtle changes to the eatery since taking over last fall through working with the staff and getting to know the customers.  Schoolkids Records bought and took over CD Alley on West Franklin Street on March 1. Schoolkids, which left Chapel Hill in 2008, now has three locations.  Culinary husband-and-wife team Cassie Piercy and Ray Card have joined the Giorgios Group, having recently relocated from San Francisco. Cassie is the new general manager for City Kitchen, and Ray serves as the chef de cuisine for the restaurant group.  Sunrise Biscuit Kitchen received lots of love in a three-page feature by Marian Bull in the Winter 2015 issue of Lucky Peach.

The Hillsborough Chamber of Commerce selected Ashton Woods as Hillsborough’s Business of the Year. Beyond its stunning Waterstone communities, Ashton Woods’ extensive involvement with the town has included sponsoring the Riverwalk Movie Series, a free family-friendly movie series in the summer.  In January, Greg Fitch of Fearrington Village began his term as president of the Botanical Garden Foundation, the support and conservation arm of the North Carolina Botanical Garden. He’ll work with newly appointed garden director Damon Waitt who starts April 13 after years at the Lady Bird Johnson Wildflower Center in Austin.

BRUSHES WITH FAME

PHOTO VIA OFFICIAL_FLO INSTAGRAM

BUSINESS BRIEFS

Flo Rida crashed the Chapel Hill house

party of some UNC seniors along with radio station Pulse FM for the UNC vs. Duke game in March.

Susan and Jim Kitchen attended the 58th

Annual GRAMMY Awards in February at the Staples Center in Los Angeles. Jim, an Entrepreneur in Residence at UNC KenanFlagler Business School, and Susan, the Founder/CEO of Race Smart, also attended the MusiCares event prior to the ceremony that honored Lionel Richie and featured performances by Stevie Wonder, Rihanna, John Legend, Ellie Goulding, Usher and others.

THE ARTS SCENE Suzi Tulowitzky, Angela Hamilton and Harold Johnson of Chapel Hill are among

the many floral designers from around the state and beyond who will interpret works of art in the collection at the North Carolina Museum of Art as part of the four-day Art in Bloom festival running April 7-10. 

Cathy Kiffney (her work above) and Elaine O’Neil have been commissioned by the Mayo Clinic to create artwork for the expansion

of the Mary Brigh Building. The two artists have been asked to share their work with the hospital as a means of using art to decrease patient stress, improve quality of life and aid in healing.

April 2016 chapelhillmagazine.com

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N O T E D

The Chapel Hill-Carrboro City School Board of Education voted unanimously to appoint Joal Broun as its newest member in February. She was sworn in on March 3 to serve the remainder of a term vacated by the resignation of Michelle Brownstein.  Gravelly Hill Middle School of Orange County Schools has been awarded the 2016 Lighthouse School Award. This honor is given to a school that shows student achievement and innovative teaching methods.  Orange County Schools Superintendent Dr. Todd Wirt has been named the 2016

Outstanding Young Educator by the North Carolina Association for Supervision and Curriculum Development.

UNIVERSITY UPDATES Dr. Todd Boyette, director of Morehead Planetarium and Science Center, has been

elected president of the Association of Science Museum Directors. As president, he’ll lead the organization that serves 54 institutions including science museums, science centers and natural history museums in Canada and the U.S.  Dr. Kelly S. Kimple, a UNC pediatrician, co-authored a book titled “The Little Book of Pediatrics: Infants to Teens and Everything In Between.” The book is an easy-tounderstand guide to pediatrics that combines humor with facts.

AND THE AWARD GOES TO ...

The Carolina Inn’s award-winning Crossroads Chapel Hill is one of only two restaurants in

North Carolina to receive a Forbes Four-Star rating for 2016. This is the 16th straight year that the restaurant has been awarded Four Stars.

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chapelhillmagazine.com April 2016

Former U.S. Women’s National Team head coach and current UNC women’s soccer head coach Anson Dorrance has been named the 2016 winner of the Werner Fricker Builder Award. As U.S. Soccer’s highest honor, the award is given to an individual who has dedicated at least 20 years of service to the sport, working to establish a lasting legacy in the history and structure of soccer in the U.S.  Tar Heel great Antawn Jamison has been named to the North Carolina Sports Hall of Fame. He and the other eight inductees will be enshrined during the 53rd annual banquet in May in Raleigh.  Michael Barefoot, founder of Southern Season, was recently honored and inducted into the Specialty Food Association’s prestigious Hall of Fame.  Il Palio executive chef Teddy Diggs was named one of the top “16 Chefs to Watch in 2016” by Restaurant Hospitality.  Johnny Wehmann of Coldwell Banker Howard Perry and Walston was selected to participate in the 2016 Leadership Academy class for the North Carolina Association of REALTORS®. He will be representing the Orange Chatham Association of Realtors.

 Jessica Ferreira, a 2012 graduate of Chapel Hill High School, received one of four $30,000 Geoffrey Beene National Scholarships awarded for 2016 from the Young Menswear Association. The Savannah College of Art and Design student was recognized for her made-to-order 3D-printed footwear collection, titled “Shoes with Real Souls,” comprised of shoes made to fit the exact measurements of a person’s foot, detected by body scanning technology. Jessica is the daughter of Paulo Ferreira and Mirna Ferreira.

THE SPORTING NEWS

PHOTO BY TROND OTTESEN

OUR SCHOOLS

Norwegian professional squash player and 2010 East Chapel Hill High School grad Adrian Ostbye won the Norwegian National Championship in January. Adrian says he discovered squash his senior year at East Chapel Hill, where he played varsity tennis.

He started playing in the Professional Squash Association after graduating from Western University in London, Ontario, with a degree in economics.  Carrboro High School swimmer Will Macmillan won Most Outstanding Swimmer at the NCHSAA 1A/2A State Swim Meet and broke two swim meet records in the process.  Chapel Hill High School swimmer Claire DeSelm was named a recipient of the NCHSAA Performance of the Week award.

It was her spectacular performance in the NCHSAA 3A Eastern Regionals, placing first in the 200-yard individual medley, 100-yard butterfly, 400-yard freestyle relay and a second place team effort in the 200-yard medley relay that earned her the honor. CHM

Island Time.

Just a few hours from Chapel Hill, Bald Head Island offers a true change of pace. Here, time is measured by the ebb and flow of the tide, rather than clocks or calendars. You’ll arrive by passenger ferry, then travel the island by golf cart, bike or on foot. Fourteen miles of uncrowded beaches and outdoor activities galore make it an exceptional getaway for the entire family. Call or go online to start planning your retreat.

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IN BUSINESS

PHOTOGRAPHY BY JESSICA STRINGER

Female business owners, elected officials and others gathered for the Women in Business & Leadership Symposium at The Carolina Inn. Attendees enjoyed seeing old friends and making new connections over tea and lunch in the Chancellors’ Ballroom. Speaker Robin Whitsell of Whitsell Innovations told the audience that “it’s OK to name and own the thing you want in your life” and discussed how she recast the label “brash” into “bold” or “brave.”

Former N.C. Governor Bev Perdue encouraged everyone to think about the consequences of their decisions because, as she said, “When you’re my age, you want to look back and say, ‘I’ve had a grand ride.’” The event was hosted by Chapel Hill Magazine and made possible by Town of Chapel Hill Economic Development, Orange County Economic Development, The Carolina Inn and Walker Lambe Rhudy Costley & Gill, PLLC. CHM

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1 Kristen Smith and Dwight Bassett.

2 Chapel Hill Magazine’s Dan Shannon, Former N.C. Governor Bev Perdue and Chapel Hill Magazine’s Rory Gillis.

3

Alyse Levine and Chapel Hill Magazine’s Stacie Luders.

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Holly Morris, Kelly Mackay, Mark Costley, Jennifer Dalman and Aurie Barnes of Walker Lambe Rhudy Costley & Gill, PLLC.

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Orange County Economic Development Can Help You Grow Your Business GrowinOrangeNC.com The Orange County Economic Development team offers: Business expansion, retention and relocation assistance Rachel Radford is the owner of Ceremony Salon in Carrboro.

Her business received a Small Business Loan and a Small Business Grant in 2015 from Orange County Economic Development.

Small business and entrepreneur support Information on commercial and industrial space availability County-sponsored small business loan and grant programs

April 2016 chapelhillmagazine.com

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A COOL NIGHT FOR CAROLINA BLUES PHOTOGRAPHY BY SOPHIA LUCENTE

You can’t spell “party” without PTA, so it’s fitting that the PTA Thrift Shop threw a great one. Community members and public officials alike gathered in honor of the organization’s annual birthday bash fundraiser with proceeds benefiting Project Impact. The Carolina Club offered food and libations, and the evening’s festivities included a silent auction featuring all things Chapel Hill and Carrboro, a raffle and live music from Beverly “Guitar” Watkins and Bubba Norwood. CHM

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5 6 1 Director of Facilities and

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Procurement Charles de Bose, Director of Operations Valecia A. Jones and Board Member Mike Capps.

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2 Dr. Candice Arrick and Dr. Shaundra Daily.

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PTA Thrift Shop Executive Director Barbara Jessie-Black with Board Member Joy Yin.

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Board Members Crystal Fisher and Collis Arrick.

Buffie Webber, Jay Parker and Stuart Phillips.

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PTA Thrift Shop Board Chair Wil Steen and Camille Berry.

7 Board Member Pat Phelan with Lynne Burns, Chandler Burns and Robert Spransy.

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HAPPY BIRTHDAY TO YOU, KIDZU PHOTOGRAPHY BY LAURA ZOLMAN KIRK

Kidzu Childrem’s Museum celebrated its 10th birthday with a party

that involved a lot of singing and jumping, giggles and sparkles. The children’s museum – that originally opened on East Franklin Street and has since moved to University Place – blew out the candles to a decade of serving Chapel Hill’s children. Attendees enjoyed a story time led by author Missy Julian Fox and illustrator Elaine O’Neil and a concert conducted by the one-woman band Marcia Blackstock.

Special guests included Chapel Hill Mayor Pam Hemminger, Cinderella and the Snow Queen. CHM

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Lilly, 11, and Jadin Parker, 2, with Cinderella and the Snow Queen.

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Abreanna Chatman giggles in the arms of James Patterson.

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Kidzu co-founders Tina Clossick and Jonathan Mills (center right) with Mayor Pam Hemminger and Kidzu Executive Director Lisa Van Deman.

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McDougle Elementary School teacher Chelsey McElwee (second from right) hugs former student Carolina Guerrero, 12. Carolina’s siblings Maria, 16, and Anthony, 8, and mother Mariela Hernandez also attended.

5 Missy Julian Fox and Elaine O’Neil.

6 Luyi Li makes dinner in Kidzu’s kitchen play area.

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Dinner-goers from across the community gathered at Mediterranean Deli for a night of dining and dancing in support of TABLE’s mission of providing healthy, emergency food aid every week to hungry children – an issue that TABLE Community Outreach Coordinator Suzi Palladino says affects 30% of local grade school children and “is often overlooked.” The evening featured a silent auction with hand-picked items from local businesses, including a sterling necklace from Wentworth & Sloan and an Elaine O’Neil original piece of artwork. All of the proceeds went directly to helping supply food to schools and delivering meals to the homes of children who need them most. CHM

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PHOTOGRAPHY BY CAROLINE ROESSLER

Project Specialist Marie Nesnow and Community Outreach Director Suzi Palladino.

Board member Lee Blackman, Bill Blackman, Joe Davis, board member Lisa Ward and Markie Davis.

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Lindsey Sparrow and Samantha Ward.

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MIDNIGHT IN PARIS

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The Orange Chatham Association of Realtors toasted to a great 2015 and an even better 2016 with a ball at The Carolina Inn. After a cocktail hour and dinner, past president Randy Cox handed over the position to Sandra Paul, and Tom Wiltberger of Terra Nova Global Properties was named Realtor of the year. The evening wrapped up with dancing, live music and a raffle with proceeds benefitting the CORA Food Pantry. CHM

2 Tammi Thornton,

PHOTOGRAPHY BY KEM JOHNSON

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A MEDITERRANEAN AFFAIR

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Gayle Claris, Chanel Hart D’Aprix, Cub Berrian and Jane Serkedakis.

Jaye Kreller and Cat Moleski.

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Emma Claris and Terra Ecker.

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PODIUM PHOTOS BY TED RICHARDSON

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NORTHSIDE SOCIAL PHOTOGRAPHY BY JESSICA STRINGER

Supporters of Habitat for Humanity of Orange County gathered at The Carolina Inn for the Henry Clark Society Luncheon and heard from a number of inspiring speakers. Chancellor Carol Folt spoke of how she first got involved with Habitat because of her son and called Habitat’s Executive Director Susan Levy “a priceless gem.” Susan announced that the organization would begin to build new homes in Chapel Hill’s historic Northside neighborhood in the fall. “Northside, in particular, is where I learned the true meaning of community,” N.C. Senator Valerie Foushee said of growing up there. “It was a neighborhood of tight-knit families who shared each others’ joys and comforted each other in sorrow.” CHM

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Habitat Executive Director Susan Levy.

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State Senator Valerie Foushee.

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Carrboro Mayor Lydia Lavelle and Habitat’s Katie Thompson Bowe.

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Habitat’s Alice Jacoby, Jennifer Player and Grace Johnston.

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Chancellor Carol Folt.

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BOXED LUNCH The Chapel Hill Magazine team spent a February morning volunteering at the Durham Branch of the Food Bank of Central & Eastern North Carolina, sorting

boxed and canned food. We partner with the Food Bank through our TASTE events – coming up April 21-23 – as well, donating a portion of the proceeds to the nonprofit that serves six counties, including Orange. Within those counties, more than 100,000 people are at risk of hunger – about 17% of the population – with 30,000 of whom are children. CHM

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VOTE 2016

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Pick up your free copy of Durham Magazine at any of 50 locations!

Go to durhammag.com for a list of distribution outlets.

Cast your ballot for the Best of Chapel Hill 2016

Vote on everything in town – from the best neighborhood to the best fries!

Go to chapelhillmagazine.com to vote!

Voting ends April 25th

April 2016 chapelhillmagazine.com

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EPHESUS READ-IN FOR BLACK HISTORY

1 Crew member Jonathan Powell talked fire safety and his Greensboro roots with third-graders prior to their story time.

PHOTOGRAPHY BY SOPHIA LUCENTE

During the last week in February, Ephesus Elementary School hosted an African-American Read-In in honor of Black History Month. UNC football players, public service officials, parents of students and members of the Blue Ribbon Mentor-Advocate staff read stories to students of all ages. On Friday, the exciting arrival of one classically Carolina blue fire truck marked the end of the celebration; throughout the day, various classrooms held readings and Q-and-A sessions with the firefighter crew of Chapel Hill Fire Department Engine 32. CHM

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TOBACCO ROAD RIVALRY Sports fans were treated to college basketball on the big screen when “Duke-Carolina: The Blue Blood Rivalry” premiered at Silverspot Cinema to a sold-out crowd just days before the teams clashed at the Smith Center in February. The award-winning documentary brought out Carolina legends like Phil Ford and Donald Williams. Others – like Annette Henson, whose son John played at UNC and daughter Amber played for Duke – were a little divided in their loyalty. CHM

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2 Crew member Jake Sinkiewicz enforces a democratic process in choosing reading material for a group of first-graders.

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Crew member April Manyon held an enraptured audience during her time to read aloud.

3 1 Phil Ford, Hassan Pinto, Randi Emerman, John Greene and Jeff Denny.

2 Art Chansky.

3 Annette Henson and Sharon Willis.

Beethoven’s Triple & Brahms Double THUR, APR 14 | 7:30PM Grant Llewellyn, conductor Philippe Quint, violin Zuill Bailey, cello Awadagin Pratt, piano Beethoven: Triple Concerto ffor Violin, Cello and Piano Brahms: Double Concerto ffor Violin and Cello

Beethoven’s Violin Concerto

MON, MAY 2 | 7:30PM Grant Llewellyn, conductor Noah Bendix-Balgley, violin John Adams: Absolute Jest Beethoven: Violin Concerto

MEMORIAL HALL, UNC-CHAPEL HILL

Tickets start at just $18!

ncsymphony.org | 919.733.2750

The Schoolhouse at Greenwood Raising Chapel Hill’s children since 1985 Chinese, English, Spanish languages taught from birth to twelve years of age.

From Crayons to chickens, our children learn to love the world and themselves.

Language Play Our offer to the rest of the community so that their children can be bilingual too.

Saturdays 9:00 to 12:30 p.m.

Drop in care Call us: 919-259-2520

April 2016 chapelhillmagazine.com

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5 EVENTS

NOT TO MISS

N.C. Stories: The Friday Center’s 25th Anniversary Celebration APR. 16, 6PM

fridaycenter.unc.edu

Celebrate the center with an evening of storytelling. Authors like Randall Kenan and Clyde Edgerton will be seated at each table during the sit-down meal. After dinner, enjoy the sounds of The Red Clay Ramblers.

Proceeds go toward The Friday Adult Learner Scholarship Fund. Dinner and concert: $175; concert (at 8pm): $25.

Habitat For Humanity’s High Heels and Hard Hats Touch A Truck Fundraiser Fashion Show

See a grove of white oaks and great old camellias at the Fitch-Sweet garden during the Chapel Hill Spring Garden Tour on April 30 and May 1.

Family Cookout at Maple View Farm APR. 23, 11AM-2:30PM tastetheevent.com

Gather the kids for an afternoon of hayrides, live music from Back Porch Orchestra and great food. Don’t miss out on locally brewed beer, face painting, and fun (and short!) educational classes for the kids about our local agriculture and dairy. And, of course – Maple View ice cream! Adults (14 and older): $35; Children (ages 2-13): $12.50; Family 4-pack: $80.

Chapel Hill Spring Garden Tour

APR. 15, 7-10PM

APR. 17, NOON-4PM

APR. 30, 10AM-4PM AND MAY 1, 11AM-4PM

orangehabitat.org

troop39nc.org

chapelhillgardentour.net

Who’s ready for a second year of glitz and glam? The event’s local celebrity models include former Chapel Hill Mayor Howard Lee, Hillsborough Mayor Tom Stevens and Missy Julian Fox. This publication’s own Andrea Griffith Cash will emcee. Proceeds will help build a new home for nutrition coach Suyapa Mejia and her daughter. Tickets: $75-90.

This is one tradition you don’t want to miss.

Kids will have the unique opportunity to see, touch and even climb on their favorite trucks while learning about the machinery displayed in vehicles from fire trucks to bulldozers.

Proceeds support the N.C. Children’s Hospital and Boy Scout Troop 39. Tickets: $6 per person.

Experience the botanical wonders of Chapel Hill during this tour featuring styles from across history, including a 115-year-old farmhouse garden and 1970s personal arboretum. Plein air artists, musicians and select vendors will be at several of the gardens. Tickets: $25 in advance; $35 on tour days. CHM

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chapelhillmagazine.com April 2016

CHM readers Save $5!

Use promo code CHM

April 2016 chapelhillmagazine.com

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a celebration of food & drink

April 21-23, 2016

40 CHEFS 15 BEVERAGE PURVEYORS ts 3 LIVE BANDS Ticke ilable Ava Still aple View 1 D E L I C I O U S W E E K E N D for M m Event r Fa 3!

2 / 4 on

EVENTS INCLUDE Annual Grand TASTE Experience “Durham proved once again what an amazing food city it is . . . .”

– The Huffington Post on TASTE 2015

AT THE DURHAM ARMORY

All in the (Nana’s) Family AT THE RICKHOUSE

Family Cookout at Maple View AT MAPLE VIEW FARM

THANKS TO OUR SPONSORS

go to tastetheevent.com

PORTION OF PROCEEDS BENEFITS THE DURHAM BRANCH OF THE FOOD BANK OF CENTRAL AND EASTERN NC

SO

Grand TASTE Experience

LD

THURS. APRIL 21, 2016 | AT THE DURHAM ARMORY

6:30-9 PM

OU

The culinary experience of the year

• ACME • WATTS GROCERY • GUGLHUPF • IL PALIO • JUJU • PARIZADE • LA PLACE • MATEO • • DONOVAN’S DISH • MATTHEW’S CHOCOLATES • FAIRVIEW DINING ROOM • GOCCIOLINA •

T

• THE RESTAURANT AT THE DURHAM HOTEL • CROSSROADS AT CHAPEL HILL • OVAL PARK GRILLE • • WEATHERVANE • PIEDMONT • SALTBOX SEAFOOD JOINT • BLEU OLIVE • SALADELIA •

• LA FARM BAKERY • DURHAM CATERING CO. • MAD HATTER • BLU SEAFOOD • LUCKY’S DELI • • BASAN SUSHI • COUNTING HOUSE (21C) • MOTHERS & SONS • HARVEST 18 • • CHAPEL HILL TOFFEE • JOE VAN GOGH COFFEE • PRIMAL FOOD & SPIRITS •

• DURHAM DISTILLERY • BROOD SODA • EMPIRE DISTRIBUTORS • MYSTIC BOURBON LIQUEUR • • TOPO ORGANIC SPIRITS • FAIR GAME BEVERAGE CO. • BIG SPOON ROASTERS •

• SAM’S BOTTLE SHOP • THE BROTHERS VILGALYS SPIRITS CO. • AUTHENTIQUE VIN • • BLACK TWIG CIDER HOUSE • ALLEY TWENTY SIX TONIC • MINT JULEP JAZZ BAND •

@tastetheevent

@tastetheevent

/tastetheevent

All in the (Nana’s) Family

T U

O D

FRI. APRIL 22, 2016 | 6:30-9 PM AT THE RICKHOUSE

L O

Join us at The Rickhouse as we celebrate the legacy of renowned Durham Chef Scott Howell and his iconic restaurant, Nana’s.

Enjoy a locally farmed, four-course meal that will have you falling in love with Nana’s all over again.

S

THANKS TO OUR SPONSORS

go to tastetheevent.com

tas

tet

he

ev en

t.c om

GOING FAST!

Family Cookout at Maple View S A T. A P R I L 2 3 , 2 0 1 6 | AT MAPLE VIEW FARM

11 AM-2:30 PM

$35 / adult • $12.50 / child (age 2-13) • $80 / Family 4-Pack

Bring the family to the farm and enjoy a cookout from The Casing, Hillsborough’s hot new hot dog restaurant, created by Durham Catering-trained Chef Joel Bohlin. Also enjoy bluegrass tunes from Back Porch Orchestra, hayrides and face painting! And Maple View Ice Cream!

• Make-Your-Own-Butter classes for the kids!

THANKS TO OUR SPONSORS

@tastetheevent

@tastetheevent

/tastetheevent

O U R

L A T E S T

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

HEY, HOLLYWOOD ABC’s “black-ish” has an East Chapel Hill High grad in its writers’ room

H

ere’s what The Atlantic has said of ABC’s “black-ish,” which stars Anthony Anderson, Tracee Ellis Ross and Laurence Fishburne: “What makes it exceptional is how it tackles cultural issues in a deceptively casual way, never sacrificing humor. The show’s explored guns, religion, health, class and the n-word, but it’s done so with irreverence and honesty.”

Lindsey Shockley, 34, is a graduate of East Chapel Hill High and a supervising producer on the show. She says passionate debates take place in the writers’ room.

“People get into real fights,” she says. “It gets personal because how could it not when we’re talking about issues that affect all of us, like gun control, or religious upbringing or racial slurs.”

Lindsey credits her hometown – and East Chapel Hill High’s improv group – with a lot of her success. “I can think of no better place to grow up than Chapel Hill,” she says. “There’s just something about Chapel Hill that makes you feel like anything’s possible. There’s a collective energy, an optimism that’s truly infectious. Everyone who lives there has a passion that they’re going after wholeheartedly. I definitely think the Chapel Hill can-do spirit allowed me to explore my love of comedy from a very early age. And it also didn’t hurt that I had really, really supportive parents.” Lindsey is the daughter of Bill and Linda Shockley, who still live in The Oaks.

Lindsey is married to another TV writer, Steven Edell, who is currently working on “The Art of More” on Crackle, Sony’s streaming channel. They have a 1-year-old daughter, Lucy.

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Lindsey Shockley, ABC supervising producer, says “there’s just something about Chapel Hill that makes you feel like anything’s possible.”

You can watch black-ish – and be sure to look for the name Lindsey Shockley scrolling across your screen – on Wednesday nights at 9:30 p.m. – Andrea Griffith Cash

MURAL, MURAL, ON THE WALL University Place has seen changes inside and out with the addition of two striking works of art

A

name change and the addition of anchors like Planet Fitness, Silverspot Cinema and the Aveda Institute weren’t the only things to revamp University Place. At the end of last year, the shopping mainstay commissioned N.C. artists Michael Brown and Robert Langford to add some personality to the north- and south-facing exterior walls of the building. Both seasoned painters in their respective communities, they were given free rein as the criteria was fairly vague: Make it edgy, eye-catching and somehow reflective of the city’s forward-thinking ideals. Here’s the story behind both of works of art.

Michael was born and raised in Chapel Hill; he attended UNC to study art and kicked off his career here in town before working at the Guggenheim Museum in New York. Ten years later he returned home, a place he says he’s always admired for the enthusiasm of its business owners and the richness of its arts scene.

You’ve seen his other murals like the pair of sea turtles drifting above a South Columbia Street parking lot and the “Parade of Humanity” alleyway leading to UNC campus. When you approach the mall, Brown’s most recent masterpiece stares back at you. It consists of two pairs of eyes, constructed from bright green and purple dot matrices; in other words, you can only tell what it is from far away.

Up close, it is a lighthearted and decorative backdrop to a rounded concrete seating area. His decision to paint eyes stemmed largely from the work’s proximity to the theater; it comments on the idea of spectatorship and the choice to compose using dots plays off of the ephemeral, flickering nature of the movie screen. To its viewer, it might represent the wide-eyed curiosity necessary to embrace and explore a brighter, more shopper-savvy future. The mural itself is in fact ephemeral; before too long, that wall will be converted into a series of storefronts and restaurants to complete the European-style plaza feel.

On the opposite side of the mall facing Harris Teeter is Robert’s work, “Momentum.” Sprawling outward from its focal point, it’s an experiment in shape and warm sunset tones. It’s reminiscent both of woven Aztec patterns and of a majestic bird spreading its wings. The Charlotte-based artist was originally a real estate

developer, having attended school for business. Though he’s entirely self-taught, he made a leap of faith one day and opened his studio in a vacant strip mall storefront, where he soon set up showings with other artists. He has a permanent workspace and some public works on display in the Queen City now and regularly travels and paints for venues across the country.

“I love Chapel Hill. It’s such a creative melting pot,” Robert says.

“There’s always such a fresh sense of awareness of what’s going on … [and an] energy to know more, to learn, to develop.”

– Sophia Lucente April 2016 chapelhillmagazine.com

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L A T E S T

O B S E S S I O N S

SPRING CLEANING Get some help from Sweeps with your home and garden to-do list

S

pring has long been the time for tidying, both inside and out. But if you’d rather skip all the chores, Chapel Hill-based Sweeps can do them for you. Founded

in 2004 by Morris Gelblum, Sweeps hires polite, experienced college students and then assigns them to tasks posted by local residents and businesses. Here are just five ways sweepers can get your home and garden looking good this season.

HOME ORGANIZING

Does clutter magically appear in your home? Sweepers can help you clean and/or organize any area of your house. You can direct the whole process, clean alongside them or take it easy – it’s up to you!

PAINTING

If the daffodils blooming in your yard inspire you to paint your kitchen the same shade of yellow, call a Sweeper!

MOWING LAWNS

The reappearance of green after the long winter months is really exciting until it’s the grass in your front yard and you’re feeling stretched for time.

YARDWORK

Who says you need a green thumb to have a garden that’s the envy of the neighborhood? Sweepers with gardening experience can mulch, maintain and even revitalize existing beds for you. – Nikki Murdoch CHM

PRESSURE WASHING

Leave this to the professionals – or an experienced student Sweeper.

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chapelhillmagazine.com April 2016

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STAY CATION

CULTURE CLUB REGARDLESS OF WHO’S ON STAGE, A CONCERT AT LEGENDARY VENUE CAT’S CRADLE IS A CAN’T-MISS EXPERIENCE

A

BY JESSICA STRINGER | PHOTOGRAPHY BY BRIANA BROUGH

SK NEARLY ANYONE IN TOWN what’s the best show they’ve seen at Cat’s Cradle, and they’ve got an answer ready. Maybe it was Hootie & the Blowfish. Or Nirvana.

Or Macklemore. For owner Frank Heath, it was Warren Zevon.

Everyone can think back to a night they spent in the crowd, swept up in the extraordinary music in our own backyard. Everyone, that is, except me ... until recently.

The venerated venue that has hosted acts both national and local opened in 1969 and has moved a few times in its existence.

After Cat’s Cradle closed briefly in the summer of 1986, Frank and his partners reopened it a few months later in the space that’s now The Crunkleton. “We really just wanted to keep providing a space for bands to play, as there were very few in the Triangle at that time,” he says. As the need for space grew, it moved to the building next to Lime & Basil and then to its current home in Carrboro.

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chapelhillmagazine.com April 2016

HOMECOMING Beloved local musician Tift Merritt at the Cradle on Feb. 26. Look for The Old Ceremony, They Might Be Giants and Old 97’s at the venue in the coming weeks.

April 2016 chapelhillmagazine.com

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S T A Y C A T I O N

HOMETOWN HERO I can’t think of a better artist to introduce me to the scene at Cat’s Cradle than Tift Merritt. The Raleigh-raised musician briefly attended UNC and herself watched bands like Squirrel Nut Zippers perform at the Cradle. In 2002, she released her debut album, the soulful, alt-country “Bramble Rose,� and this February, Yep Roc Records reissued it on vinyl. That same month, the GRAMMY nominee and her band returned to Carrboro for a one-night-only performance of the album. As the opening band played, I dug through my purse to find just enough quarters for a Carolina Brewery Sky Blue beer (Note to fellow first-timers: It’s cash only!) and took it all in. “Y’all can’t make me cry this early on,�

Tift protested after the crowd full of fans and friends gave her a rousing welcome.

If you haven’t seen

Carrboro’s new website, you may be missing out!

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CHAPELHILLM

APRIL 2016 AGAZIN E.COM

annual e&

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ROOMS D R E A M spa ces Four to inspire your next home project PAGE 40

TEA FOR TWO entertains her brother, Protzman, 4,

Poppy Bynum. , in her room in 2-year-old Baldwin happy and the room to be “I knew I wanted � says not too babyish, youthful but also n. “ Stephens Protzma their mom, Alys

Visit www.townofcarrboro.org for all of the latest news, information on projects, town meetings, and volunteer opportunities!

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chapelhillmagazine.com April 2016

DON’T MISS A SINGLE ISSUE! SUBSCRIBE TODAY!

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Go to www.chapelhillmagazine.com

CHECK OUR DAILY BLOG POSTS. FOLLOW US ON ď‚‚ ď‚ ďƒ“ ď…­ 1777 FORDHAM BLVD, SUITE 105, CHAPEL HILL NC 27514 TEL 919.933.1551

S T A Y C A T I O N

As Tift slipped right back into songs she wrote more than a decade ago, I could see the front row mouthing all the words.

The singer, eight months pregnant, told me after she was “overwhelmed to find so much love in the room for [‘Bramble Rose’].” Tift gave a stirring performance, and what a privilege it was to witness it at the venue that’s both cavernous and cozy. “The Cat’s Cradle, my hometown audience, have for years given me the tremendous gift of a willingness to accompany me wherever I’m going as a musician,” Tift said. “It’s like they say, ‘Go on, we’re right behind you, and we’re coming, too.’ It’s such a supportive and singular situation, and it was especially strong that night.” CHM

Patron of the Arts Anyone who’s enjoyed the honeysuckle sorbet or cold fried chicken time and time again at Crook’s Corner has Cat’s Cradle to partially thank. “It’s honestly the music as much as anything that has kept me in Chapel Hill all these years,” says chef Bill Smith. He was among the second round of founders back in the ‘70s and had amassed such a large concert T-shirt collection during that time that he donated it to UNC two years ago. “We are so lucky to be able to see so many fantastic shows in a small club like that. I’ve lived here since 1967, and if I had wanted to, I could have seen live music every night of all those years,” Bill says. “Much of that would have been at the Cradle.

I don’t think people realize how culturally important the music scene in this town and region has become.”

It was only fitting that I spotted the bespectacled chef at the end of my first show.

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chapelhillmagazine.com April 2016

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home&

garden

issue

happy

places TAKE INSPIRATION FROM THESE FOUR DREAM ROOMS

BY JESSICA STRINGER | PHOTOGRAPHY BY BRIANA BROUGH

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Looming Large

“W

Anita Wolfenden’s art studio off Mount Carmel Church Road

hat I liked most about the studio was that it was my studio, my very own space in our house. It was a first for me as I had used a small condo for years to house my huge tapestry loom. Now the loom lives upstairs, and I [can] go up and weave any time without having to get in the car and drive. It’s a huge difference, and it’s exhilarating. … I feel very professional entering this very new and pristine space, and it makes me feel I could just take a deep breath and be in a whole other world.

We moved into it [one] November, and that whole first winter I

enjoyed the pale sun through the bare trees outside the balcony.

It sits high up, like a tree house almost. In late spring and early summer when the green leaves opened, it changed the light completely indoors. The sun shone through the thin new leaves, and inside the rooms there was a shimmery green light reflecting off the walls and the floor. This was so beautiful, and it reminded me of small white chapels in France where the sun beams through colored glass windows. Later in the summer, the thick foliage of the oaks and the maples give needed shade in the studio and the rest of the house.”

April 2016 chapelhillmagazine.com

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THE HOME OF

MORE QUALITY TIME WITH GIRL’S BEST FRIEND. Child’s Play Alys Stephens Protzman’s daughter’s room in Bynum

“I

usually start designing a space with either a single inspiration image, piece of art or piece of furniture in mind. For my [3-year-old] daughter’s room, I had seen a gender-neutral child’s room with pale blue walls. I knew I wanted the room to be happy and youthful but also not too babyish.

Architecturally [I love] the two sets of large double-hung windows and the fireplace.

Decoratively [I love] the world map above the fireplace my husband and I bought for her in Scandinavia before she was born. Penelope, or “Poppy,” loves her books! The unusable fireplace provided the perfect niche for easy access book storage. I retiled it in this turquoise tile. ... I’m not a matchy-matchy designer, so I love the punch of turquoise with the light blue and yellow. I filled her bookcases with pictures of family, vintage toys and other items that give her a sense of time and place. I think it’s great for kids to know where they come from.”

L I F E . B U I LT. B E T T E R .

Your dream home is waiting.

Call: 8 7 7 - 2 0 3 - 4 6 4 4

visit m e r i tag e h o m e s . c o m / c h a p e l h i l l m ag

Pictures and other promotional materials are representative and may depict or contain floor plans, square footages, elevations, options, upgrades, extra design features, decorations, floor coverings, decorative light fixtures, custom paint and wall coverings, window treatments (such as shutters, drapes, etc.), landscaping, pool, spa, sound and alarm systems, furnishings, appliances, and other designer/decorator features and amenities that are not included as part of the home and/or may not be available in all communities. Prices, rates, terms, programs and availability subject to change or revocation without prior notice or obligation. Please see sales agent for complete details. Meritage Homes® is a registered trademark of Meritage Homes Corporation. © 2016 Meritage Homes Corporation. All rights reserved.

April 2016 chapelhillmagazine.com

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H O M E

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G A R D E N

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H O M E

&

G A R D E N

Moments of Zen Lori Burgwyn’s yoga room in Calvander

“T

he room was formerly a bedroom that then became my home office and my sanctuary.

My life is my business, Franklin Street Yoga, so it just felt right to share my office with my yoga room. It faces a window, and I have a beautiful view of the sky and trees. The window is in an alcove, so it was the perfect place to put a table with candles, flowers and personal items that mean a lot to me. As I am meditating or practicing yoga, I am reminded of what is important to me, [like] my yoga mat, which I have had since 2004. You can see where I place my hands and my feet every time I practice. This mat has traveled to every teacher training I have attended from places like the Catskills, to Austin, to Charleston, D.C., Costa Rica and to Park City, Utah. It’s been the most consistent item in my life since 2004, and it is a refuge for me. I feel at home every time I step on to it. It has seen its share of tears, laughter, sweat, chanting, dancing and silence. It was a birthday gift from people who worked for me, and they may not have realized it at the time, but it has been the most transformational gift I have ever received. …

This mat allows me to stand on my past and move forward.”

April 2016 chapelhillmagazine.com

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H O M E

&

G A R D E N

Command Central

“I

Allison Sloan Polish’s home office in Greenwood

have adopted this library-like room as my ‘office’ because it is comfortable, has great light and helps me disguise that I am working. [It] is at the front of the house and has two big cased openings that give me a view into other parts of the house so it feels a bit like command central. … I love color and pattern, and with this new house, it was an opportunity to have it reflect my personal style and what I do for a living. I feel fortunate to be president of Spoonflower, which is an e-commerce business that allows anyone to design, print or sell custom fabric, wallpaper and gift wrap. … This blue design – Raining Linen by Holli Zollinger – has been in my favorites folder for a few years now, and I finally got it up on my walls. We did renovations on the house before moving in, and I spent a couple of late nights here hanging wallpaper. The chair is upholstered in faux suede fabric from Spoonflower and is also a Holli Zollinger design [Arrowhead Tribal]. The chair is really comfortable, and I find myself draping my legs over the boxy arms.

Often after the kids are in bed, I get in my pajamas and cozy up with my laptop in my favorite chair.” CHM

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

From April 1– 30, we invite you to visit any of our beautiful models or Showcase Homes in Raleigh to see current innovations in design and get inspired with home décor ideas. And, while you’re delighting in our award-winning homes, be sure to register for a chance to win one of these exciting prizes: $2,000 ELECTRONICS PACKAGE $1,500 APPLIANCE PACKAGE VISIT US IN ALL OUR FINE NEIGHBORHOODS

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HILLSBOROUGH AUTHOR ALL AN GURGANUS ON WHY MORE IS MORE IN HIS HOME PHOTOGRAPHY BY ROB MCDONALD

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chapelhillmagazine.com April 2016

COLLECTIONS COLLECT COLLECTORS. It doesn’t work the other way around.

A certain object misses its own kind and communicates that to some person who soon surrounds it with rhyming items; these become at first a quorum then a happy madness.

Other boys of 7 owned leather satchels full of marbles. Marbles themselves somehow left me cold. So I assembled multiple marble-bags.

Something about them spoke to me. “How many do you think you’ll finally need, son?” My father sounded concerned. I’d arranged my 10 tiptop best along a window sill. To this private viewing I had invited family only. They didn’t get it.

Some people are born throwers-out. And when they do? I am right there hauling that in, too. Back when I lived on the Upper West Side, East Side

OBJECTS OF HIS AFFECTION “One object ... is unique if lonely,” Allan writes. “Two objects constitute a pair. Three?

Congrats. You’ve started another collection.”

April 2016 chapelhillmagazine.com

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WRITERS’ ROOMS Excerpted from “Carolina Writers at Home,“which also features essays by Jill McCorkle and Daniel Wallace. Edited by Meg Reid.

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curb-trash collection fell on Thursdays.

I’d hike across the park just after dawn seeking bounty, booty. People rich enough to redecorate every 10 months are certainly careless with antique furniture.

I found four 18th-century French side chairs, tapestry seats intact. Finding them proved easier than flagging any cab willing to transport the things. I planned on selling these bad boys through Christie’s. The auction house had authenticated them. But then I realized: breaking up these four? ... I did not want that on my conscience. And 30 years later, they remain the nearest thing my history has to “intact family.”

You need a psychology of collecting?

Well, I gather those, too. Does buying groups of things leap from some childhood fear of scarcity? “You never know when several of exactly those might come in handy.” One object – unique if

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battered – is unique if lonely. Two objects constitute a pair. Three? Congrats. You’ve started another collection.

I was a teenager before meeting my first other passionate collector. I visited England one summer abroad and a new friend took me calling on his dotty, brilliant old aunt. She lived in a quaint

house in Kent. Its walls were lined with glass-fronted cases full of what? Ancient shoe buckles. Her specialty: paste (meaning rhinestone) buckles off the shoes of English diplomats and artists of their day. She pointed out toe ornaments once worn by Sir Joshua Reynolds and William Pitt the Younger. She showed me, with the help

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of a heavy magnifying glass worthy of Sherlock Holmes, what about a buckle’s workmanship can put it in a league far above the simply pedestrian. By the end of our afternoon, after a scone and much strong tea, I could identify – as her nephew, my pal, read most of a novel – that period’s three leading craftsmen.

When I left, my hostess complimented me on my stamina in the face of her obsession. Odd, it seemed to bore so many! She whispered, “Care to know the secret of happiness, young man?”

Born acquisitive, I nodded.

“Collect something.”

I have remained true to this ethic.

Living in Manhattan opened me to new sets of things to envy, study, gather or imagine stealing. An 1809 full-sized German harp, beautifully painted with three goddesses, coated in overall pea green of great silvery refinement. I got it for $180. Though it had no unbroken strings, it soon claimed one-quarter of my one bedroom’s spare space.

Then came a Saturday at that jumbled flea market on the Columbus Avenue school ground, I saw a human being for sale.

Clearly 18th century, the mannerist upper body, the taffy-pull arms and noble head of a processional Roman Catholic saint, life sized. The dealer pointed out her real glass amber eyes cast up to heaven for help during some early stage of her own stoning. Here was Saint Ursula, poor scalp bloodied already. In my Chemical Bank checking account I possessed $810. The antique dealer, sensing my ardor, lowered the price to $500, a steal. I made him hide her near his feet before I ran to the ATM and milked out most of my net worth. What would I do with

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her? That’s my Republican father’s usual question. “Do?” Well, look at her. Live with her. Learn from her. Beauty is its own excuse. I felt I had not actually collected her. No, she – befriended – had allowed us to refind each other. This saint had summoned me as Christ drew unto him a posse of fishermen and tax collectors.

By living nearer to her, I’d be likelier to assemble my saintlier thoughts.

Beautiful as she was, being all plaster and metal and glass, the lady proved heavy.

Bound home on foot, I carried her six blocks. Finally people’s laughs and quips made me hail a cab. Strangers kept asking a Manhattan question, “What does she

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The heart of Allan’s nest is a warm, lamplit room with a comfy couch and an unruly houseplant. Floor to ceiling shelves hold books and CDs, and framed paintings and photographs grace every wall and surface.

H O M E

do?“ A taxi stopped and I wrestled her in; I awarded battered Ursula her own seatbelt.

The grizzled driver adjusted his rearview mirror. He swiveled it from my face to hers then growled,“Hiya, doll! Where to?” What a genius New York truly is!

Now Ursula and I live in a big old North Carolina house surrounded by a quorum of

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other collections I have held onto over the years. Visitors are forbidden one word only.

At no time will the word hoarding be heard here. That so wounds art objects’ feelings.

I have never lost my affection for Federal mirrors. My best 51 are displayed atop a favorite William Morris paper, Willow Bough. As reflecting surfaces these looking

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glasses are all failing, cataracted. They now seem bent, like the aging me, less on glaring back then looking inward. Their spots resemble those trying to overtake the backs of my own hands.

Mirror was the last surface to be successfully mass-produced.

This explains the valuable reverse-glass painted frames around these antique mirrors gazing from opposite walls at and into one another.

These days, I remember certain older friends, folks whose homes bristled with a lifetime of gathering. I, younger, would point out something especially good. My pal might nod, rise with effort, go fetch it off a shelf then press it into my hands. “Yours.

Only you have seen its qualities.” One-eighth of my collection arrived as friends’ late-life gifts. Now I tend to hand off things to younger friends. “Like it best? Take it, please. I have plenty left, believe me. This is now yours to pass along in as much time as I’ve enjoyed to another appreciator, then he or she will do the same.”

Objects are immortal. Collectors aren’t.

But, while active, collectors collect other collectors. I can see that you understand. It is a miraculous scandal how short our lives are. My last book “Local Souls” contains a novella called

“Saints Have Mothers.” And, without my having cohabited with Ursula these 35 years, I would not understand the concept of sainthood and could not have found that tale. Our collections continually teach. They teach us to upgrade, to refine, to jettison what’s commonplace for something just a bit more rare. I have invested in these visible affordable treasures. They are what I have instead of an invisible God or too many too-companionable cats.

No museum has ever begged me for anything. But each thing matters to me. How did I afford these things? I bought them with funds that others blow on alimony, cocaine, boarding school tuitions, orthodontia, veterinary bills.

Your collection can teach you history and console you with a form of rosary-bead love. My diverse holdings signal to me that I am finally home; they give my still-gluttonous eyes unending, hamster-wheel subject matter. Familiar, beautiful, hand-chosen across a long life, they are now ivory-smoothed by decades of felt admiration. They help me gather myself.

What do I collect?

Why? What have you got? CHM

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NEUTRAL GROUND HOW RENEE FLOYD GAVE HER BARBEE CHAPEL ROAD TOWNHOME AN URBAN MAKEOVER

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The hallway to daughter Rileyâ&#x20AC;&#x2122;s computer nook features a bold, black-and-white wallpaper.

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The view from the kitchen window is surprisingly vast and hilly. “Look out the back here,” says Renee. “We could be in San Francisco or somewhere!”

except we’re in Renee Floyd’s townhome on the main drag of Barbee Chapel Road approaching Meadowmont Village.

It was all by design. “My biggest thing,” Renee says, “was to give this a lofty feel.”

DEFINING WOMAN When she purchased the townhome last summer, it was more traditional. Despite a penchant for modern decor, Renee has a soft spot for old homes, too – so she has an eye for seeing the potential in a space. “I thought, ‘OK, there are high ceilings. There are

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Subway tile lines the back of the kitchen cabinets, adding to the black-and-white motif in the kitchen.

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RIGHT Black doors help define – not darken – the home.

FAR RIGHT “I had the intention of just doing subway tile [in my master bath], but I walked in and they had this display of Walter Zanger [tile],” Renee says. “I don’t ever do stuff like this; it’s more froufrou than I’ve ever done. It just hit me and I thought, ‘Yep, I gotta do it.’”

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hardwood floors throughout. I’m going to take this and get a loft effect from it.’”

She worked with Chuck Campbell at C&D Construction to remove crown molding and take everything back to minimal details. And then she had fun. “I did black doors,” she says. “Everybody thought I was crazy, but they turned out so good!”

Indeed, since the space is mostly open, painting its few doors black helps define rather than darken it.

With the basics taken care of, she tackled her big priority: the kitchen.

Durham-based CKS Design Studio helped her install ceiling-touching cabinets (to add height), lined with gleaming white subway tile. Marble backsplashes and wide wooden plank walls, both in white, accent stainless steel appliances. “It looks incredible,” Renee says. “I love my kitchen.”

ART AND SOUL And then there’s the art. “Art is my thing,” Renee says. “I love art. I think

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somewhere in me is a frustrated artist.

That’s how I decorate: Where is my art going to go?”

Her taste seems to be airy, neutral and layered. Think coastal landscapes heavy on the sky and fresh contemporary abstracts.

“I don’t have any criteria,” Renee explains.

“I just walk in, and I know.”

Renee moved last summer from a renovated old home near Duke Forest in

Durham. Interestingly, her decor hasn’t changed one bit. “I didn’t buy much of anything for the house,” she says.

“Everything translated really well.”

MAKING IT WORK Renee could say the same about her move. She has five children – Courtney, 36, Carrie, 35, and Logan, 30, all have families of their own, and McKenzie, 20, is

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CONFIDENT DESIGN While Renee worked closely with

She often helps friends decorate their

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PURSUING PASSION Renee’s love of art goes beyond

downstairs room that’s full of junk right

appreciation. “I’ve taken a few [painting]

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change is as good as a holiday!

a student at Elon University. Riley, 17, is autistic and lives with Renee.

Riley is part of the reason for the move to Meadowmont because of its proximity to care and opportunities for her. When Renee was house hunting, “I saw a special needs girl walking down the street [toward Meadowmont Village],” Renee recalls. “I thought that was pretty cool. Then I go park at Cafe Carolina and Bakery. She

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Daughter McKenzie’s room is a welcome retreat when she’s home from Elon University.

gets there right before me and she opens the door, puts on her apron, and she’s working there. I called my Realtor that day.”

As it turns out, her next-door neighbors have a grown son who also has autism. “He’s about my age,” Renee says. “He works at Harris Teeter. It’s like talking to Riley 20 years from now.”

She says it all feels very “karma-ish,”

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something she doesnâ&#x20AC;&#x2122;t question. Nor does she question her approach to the art that defines a decidedly cool home. â&#x20AC;&#x153;Art is personal,â&#x20AC;? Renee says.

And now weâ&#x20AC;&#x2122;re implying life lessons beyond canvases. â&#x20AC;&#x153;If you always get what you love, everything always goes together. I see people try to do whatâ&#x20AC;&#x2122;s in style or what should be in a certain type of house â&#x20AC;&#x201C; itâ&#x20AC;&#x2122;s whatever you love.

Everything in here I love, I absolutely love. And itâ&#x20AC;&#x2122;s all totally different, and it all just kind of works.â&#x20AC;? CHM

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Real Estate Gallery Homes • Condos • Apartments

A painting of grazing cows hangs over Renee’s bar cart in the foyer.

Showcasing Realtors, Builders & Leasing Agents For advertising information, call 919.933.1551 or email advertising@chapelhillmagazine.com April 2016 chapelhillmagazine.com

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www.jfullerhomes.com 704.578.3463 chapelhillmagazine.com April 2016

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919.235.6655 ashtonwoods.com © 2015 Ashton Woods Homes. All rights reserved. All trademarks herein are the property of Ashton Woods Homes and may not be used without express written permission. Ashton Woods Homes reserves the right to change plans, specifications and pricing without notice in its sole discretion. Square footage is approximate and window, floor and ceiling elevations are approximate, subject to change without prior notice or obligation and may vary by plan elevation and/or community. Special wall and window treatments, upgraded landscape and other features in and around the model homes are designer suggestions and not included in the sales price.

All renderings, color schemes, floor plans, maps and displays are artists’ conceptions and are not intended to be an actual depiction of the home or its surroundings. Basements are available subject to site conditions. Home site premiums may apply. Please see Sales Representative for additional information. 2013 & 2014 Most Trusted Builder in AmericaSM according to Lifestory Research Most Trusted Builder in America StudySM. Division office address is 5711 Six Forks Rd., Suite 300, Raleigh, NC 27609. Phone number is 919.232.0039.

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 NOW SELLING  legacyjordanlake.com Materials are protected by copyright, trademark, and other intellectual property laws. All rights in these materials are reserved. All products and company names marked as trademarked (™) or registered (®) are trademarks of their respective holders. Copying, reproduction and distribution of materials without prior written consent of Freehold Communities is strictly prohibited. All information, plans, and pricing are subject to change without notice. This information does not represent a specific offer of sale or solicitation to purchase property within Legacy at Jordan Lake. Models do not reflect racial preference.

877-203-4644 meritagehomes.com/chapelhillmag Pictures and other promotional materials are representative and may depict or contain floor plans, square footages, elevations, options, upgrades, extra design features, decorations, floor coverings, decorative light fixtures, custom paint and wall coverings, window treatments (such as shutters, drapes, etc.), landscaping, pool, spa, sound and alarm systems, furnishings, appliances, and other designer/decorator features and amenities that are not included as part of the home and/or may not be available in all communities. Prices, rates, terms, programs and availability subject to change or revocation without prior notice or obligation. Please see sales agent for complete details. ©2015 Meritage Homes Corporation. All rights reserved.

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The Town of Carrboro holds two cleanups annually: Keep Carrboro Beautiful Day in the spring and Make a Difference Day in the fall.

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Coinciding with Earth Day, Keep Carrboro Beautiful Day – this year held on April 23 from 9-11 a.m. – is a great opportunity for the whole family to give back. Gather to clean up the town’s greenways, sidewalks, schools and other local areas in an effort to keep the watershed and local streams clean. To get involved, contact Galen Poythress at jpoythress@townofcarrboro.org.

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Individual, group and youth volunteers of all skill levels – even those who have never picked up a hammer – are welcome to build with Habitat for Humanity of Orange County every Wednesday, Friday and Saturday. This month, there are special builds like the sixth annual CEO Build on April 12 and Women Build Day on April 30. Remember to wear comfortable clothes and closed-toed athletic shoes or work boots.

Wild at heart? Visit Carolina Tiger Rescue in Pittsboro. You can become a dedicated member of their animal care team (read more at right), take part more casually as a tour guide or help out with the rescue’s construction needs for animal enclosures. Learn more at

And bring sunscreen. Sign up at orangehabitat.org/volunteer.

carolinatigerrescue.org

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PHOTO COURTESY NICOLE SMEDLEY

PHOTO COURTESY JENNIFER PETERSON, N.C. BOTANICAL GARDEN

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The North Carolina Botanical Garden is celebrating its 50th anniversary, which means volunteers have made a difference there for a half-century. Help maintain the vegetable gardens for UNC housekeepers or nature trails like those found in Battle Park. Become a tour guide or assist in plant propagation in the horticulture department. The gardens currently host about 900 volunteers through more than 23 separate opportunities, so there are plenty of excuses to get your hands in the dirt this spring. Visit ncbg.unc.edu for an online application.

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Inspiring girls to be joyful, healthy and confident through the act of running, Girls on the Run of the Triangle is always looking for volunteers to move with their participants. If you have the time, become a coach and work twice a week with a group of girls throughout the 12-week season. GOTR also needs adults to take on the duties of a Running Buddy or lend a helping hand at events such as the 14th Annual Girls on the Run Spring 5K held at the American Tobacco Campus in Durham on April 16. To get involved, go to gotrtriangle.org

Volunteers are especially needed for events at the Carrboro Farmers’ Market such as Tomato Day. More than 5,000 people will sample locally grown varieties of tomatoes sold at the market.

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Passionate about produce? Volunteers are regularly needed at Chapel Hill Farmers’ Market and Carrboro Farmers’ Market to assist shoppers at the welcome booth, help set up tents or collect donations for Farmer Foodshare at Chapel Hill’s market. You can also participate in youth programming like children’s cooking classes in Carrboro (beginning in June on Wednesdays) or lend a hand with special events like Carrboro’s Annual Tomato Seedling Giveaway (April 30) or The Strawberry Jamboree (May 21).

Sign up at carrborofarmersmarket.com or thechapelhillfarmersmarket.com.

FEEDING FRENZY Although she had to work her way up to the “exciting” animal care duties at the Carolina Tiger Rescue, UNC senior and rescue volunteer Kayla Ebner says it was worth it. “It’s almost like you have to prove that you’re willing to do the dirty jobs before you get to do the fun stuff,” Kayla says. But after a few months of carrying water buckets and cleaning up big-cat waste, the keepers started to trust Kayla with tasks like animal feedings, which quickly became her favorite duty. “I loved seeing the animals get excited about the food,” Kayla says. She would

throw whole chickens or entire deer legs over the 12- or 15-foot fence; visitors could watch the tigers and lions jump and catch the food in the air. “Honestly, being so close to the tigers and seeing how beautiful and silly they can be made me want to go into veterinary medicine,” Kayla says, reflecting on her two years spent with the nonprofit organization. “I’m in love with the big cats.”

She recommends that anyone with an interest in animal care, doing work outdoors or completing hands-on tasks consider donating time at the Carolina Tiger Rescue.

April 2016 chapelhillmagazine.com

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all cooks A kitchen for

FROM NOVICES TO ADVANCED FOODIES, FORMER CHEF KATHY GUNN WELCOMES EVERYONE TO HER NEW VENTURE

BY VIRGINIA ROBINSON | PHOTOGRAPHY BY BRIANA BROUGH

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T’S MONDAY NIGHT AT MIDWAY COMMUNITY Kitchen, and everyone is talking about sugar. It’s everywhere, added to thousands

of processed foods that aren’t even considered sweet, and students tonight learn that the average American eats enough of the stuff to fill a Mason jar each day.

The students gasp, saying that they don’t want that much sugar in their diets, but they’re not sure how to avoid it, especially when it’s in everything from yogurt to marinara sauce.

With the help of an Orange County Business Investment Grant, “Dedicated to Health” is an eight-week course that fosters healthier cooking and eating habits. It’s run by undergrads from the UNC Gillings School of Global Public Health, who

UNC undergraduates Alexis Akeyson, Kali Ung and Lexi Isaacs lead a class in preparing spaghetti squash and turkey meatballs, part of their nutrition coursework.

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F O O D

S C E N E

A lot of children aren’t getting the chance to learn cooking skills from their parents or grandparents, and most schools aren’t including it in their curriculum.”

A former executive pastry chef at The Carolina Inn, Kathy Gunn now helps other chefs teach students at Midway.

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earn service learning credits by teaching members of St. Paul’s AME Church and employees of the Marian Cheek Jackson Center to make home cooking easier and more nutritious. Midway’s founder, Kathy Gunn, will run the course a second time this spring in the hope that other interested students will take what they’ve learned and share it with others at home, or more broadly, like in their church congregations or workplaces.

“I see overreliance on prepared and fast foods as the biggest problem in our society today,” Kathy explains. “A lot of children aren’t getting the chance to learn cooking skills from their parents or grandparents, and most schools aren’t including it in their curriculum. Taking away the mystery and intimidation that people have

F O O D

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I realized that all of the food experiences I had growing up [on a tobacco farm in Durham County] were now valuable job skills.” regarding cooking; making the kitchen a place of socializing, creativity and fun; lightening up on the rules of what to eat and how to eat; getting people connected with

childhood. She grew up on a tobacco farm in Durham County and spent much of that time relating to food in a way that always made her feel like a “country bumpkin.” In

each other and the community through cooking and eating – those are things that I hope happen at Midway.”

her early 30s, she started working for Ben and Karen Barker at Magnolia Grill. “I realized that all of the food experiences I had growing up – and was more than a little embarrassed by – were now valuable job skills,” she says. She honed her homegrown talents working with the Barkers, eventually

MEET ME MIDWAY Kathy’s commitment to improving health in her community stems from her own

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becoming pastry chef at Acme and then executive pastry chef at The Carolina Inn. These days, she seems content to stand to the side, in a T-shirt and jeans, and help out the leaders of Midway’s classes, be they UNC undergrads or chefs like Amanda Cushman of Simple Real Food, Phoebe Lawless of Scratch or Ricky Moore of Saltbox Seafood Joint. She finds them tablespoons or assembles the Vitamix mixer. She hears the students in classes when they say they only cook because they have to eat, that they need quick and simple recipes if they’re going to avoid packaged foods, or that they’re not confident in their knife skills.

There seems to be no limit to what Kathy is willing to bring to Midway to address these concerns. In the coming months, the kitchen will hold singles’ mixers one night and sliding-scale, basic skills classes on another, perhaps a wine tasting on a Friday and a kids’ cooking class on a Saturday.

“And small food businesses can rent out the kitchen to prepare food for sale,” Kathy says. “Al [Bowers] from Al’s Burger Shack was here the other night.” The emphasis is as much on the “community” part of Midway Community Kitchen as it is on “kitchen.”

PROOF IN THE PUDDING The “Dedicated to Health” class ends with the preparation of a quick recipe: avocado

F O O D

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Jump in on the Fun

chocolate pudding. Instead of dairy and refined sugar, the students learn they can use avocado for consistency and maple syrup for sweetness and flavor. Understandably, people are wary of the wacky concoction, but the results are shocking. Nearly everyone thinks the dessert is a hit – it’s easy, tasty and, in a way, empowering. One student, Brentton Harrison, even starts conceptualizing ways he can customize his pudding at home (hello, peanut butter!).

“I know I have a sugar intake problem,” says Brentton. “I’m trying to cut down. This [class] will nudge me to cook healthier and not buy processed foods as much.”

It’s a nudge in the right direction and the ultimate goal of Midway: to get people to think outside of the box, inside their home kitchens and on a path to better health. CHM

Avocado Chocolate Pudding Curious about that pudding? Try the recipe! And feel free to customize it to your liking, but make sure to avoid ingredients with added refined sugar.

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PHOTO BY SARAH ARNESON

westward expansion CARRBORO CONTINUES TO OFFER NEW AND EXCITING FOOD OPTIONS

BY JESSICA STRINGER | PHOTO BY SARAH ARNESON

T

here’s no shortage of good eats in Carrboro and recently, it seems that the town’s on a roll with the opening of buzz-worthy spots. “Carrboro is the most vibrant downtown in the Triangle per square foot,” says Rise Carrboro owner and Chapel Hill native Rick Robinson.

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RISING TO THE OCCASION Rick Robinson is used to long lines and early mornings. As a teen in the late ’70s and early ’80s, he had a job slinging omelets and hotcakes at Ye Olde Waffle Shoppe. “We would have a line to the door from the minute we opened,” he says. “It’s a great way to learn as far as speed goes.” That experience – not to mention his long career launching and managing restaurants in California and New York – helped him when it came time to open a Rise Biscuits & Donuts franchise with business partner Ken Priest. A friendship of more than two decades with Rise founder Tom Ferguson didn’t hurt either. Rick was the general manager of Durham Catering Co. under Tom in the summer of 2014, and the two had been crossing paths since spending time in the kitchens of Magnolia Grill and Nana’s.

Drawn to Rise for its “huge legions of fans” and early-to-open, early-to-close hours that allow franchisees to “earn a living and have a life outside,” Rick and Ken knew there was only one place to open. “Carrboro’s been home for a long time,” Rick says. Along with their team that includes longtime Lantern sous chef Silvia Pahola, they’ve been enjoying the long lines, foot traffic and other perks their location brings. “I love the three bay windows looking over the railroad tracks,” Rick says. “When there are 3- and 4-year-old boys eating doughnuts when the train goes by, they need nothing else.”

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F O O D

S C E N E

EMPIRE We’ve got famous restaurateur Danny Meyer to partially thank for one new eatery in town. Chef Andrew Moore of B-Side Lounge and Venable was listening to the autobiography of the man behind Shake Shack, Gramercy Tavern and a dozen other New York City spots when he heard that the third restaurant Danny opened was a barbecue joint (Blue Smoke). Andrew thought that type of place would flourish in the area. A few days later, when he was approached about taking over Southern Rail and The Station, the chef knew he had the chance to make his third restaurant a barbecue spot. “I instantly thought that barbecue would pair well with the space,” he says.

“Coupling a fresh take on traditional barbecue style with a local historical landmark is an incredible opportunity.”

He’ll reopen The Station this month as a music venue with intimate performances and quarterly secret shows, and his team will turn the former Tiger Room space into a smokehouse. Not long after will come the debut of CrossTies. In a state where people are as fiercely set on their barbecue preferences as their Tobacco Road basketball teams, Andrew knew better than to just have only vinegar-based or only tomato-based sauce for pulled pork.

They’ll be joined by other regional favorites like smoked chicken wings with Alabama white sauce and traditional Texas-style mesquite-smoked brisket. As he expands his own footprint in Carrboro, a town he says “really fits me personally,” Andrew’s quick to appreciate the supportive spirit of the food community. “I love that so many great chefs have chosen to open their doors in this little town,” Andrew says.

“It truly is a dining destination and is just getting better and better.”

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CULINARY DYNASTY On the opening night of Pizzeria Mercato, it was thrilling to see Ben and Karen Barker greeting old friends and floating around the restaurant. But make no mistake, this was son Gabe Barker’s show. From my perch, with a view right into the kitchen, I saw Gabe lead his staff with a quiet confidence. If there were any hiccups on the night the long-awaited pizzeria debuted back in February, I couldn’t tell. Inspired by his time cooking at San Francisco’s Pizzeria Delfina, Gabe’s perfect pies have a local bent with toppings sourced straight from the Carrboro Farmers’ Market across the way. If you haven’t been yet, all you need to know is to get there early, write your name down on the chalkboard waiting list and prepare for an amazing evening. As Gabe told us in December, “If I can help create memorable experiences in the same way my parents did through the Magnolia Grill, I will be ecstatic.”

WORKING IN TANDEM Four years of working together at City Kitchen as general manager and chef solidified the working relationship of Emma Dunbar and Younes Sabouh. “We play off of each other’s strengths and support each other [in times of weakness],” Emma says. They will soon open an eatery called, appropriately, Tandem in the sunny spot in Carr Mill Mall most recently occupied by Cafe Symmetry. “We love the building and have looked at it several times in the past, but the timing was never right,” Emma says. “We want to breathe life back into the building and make it special. At the same time [we want to pay] respect to the history of this great building.” Expect starters like chickpea fritters with feta and hyper-local entrees like quinoa with Chapel Hill Creamery Calvander cheese. Emma says they can’t wait to serve the area’s knowledgeable diners who are hungry to try new things and for the restaurant to become a part of the foodie landscape. “Carrboro is full of locally owned businesses that support each other,” Emma says. “It is a beautiful pocket of North Carolina.” CHM

C R E AT I N G I N S P I R E D I N T E R I O R S F O R YO U R H O M E

5850 Fayetteville Road, Suite 104 Durham, Sew Fine II NC 5850 Fayetteville Mon-WedRd & Ste Fri:104 9:00am-5:00pm DurhamThur: NC 9:00am-7:00pm M-W,F:Sat: 9:0010:00am-2:00pm AM - 5:00 PM Th: 9:00 AM - 7:00 PM | www.sewfine2.com 919.806.3638 Sat: 10:00 AM - 2:00 PM 919-806-3638 www.sewfine2.com Follow Us At Facebook or Twitter Follow Us At Facebook or Twitter

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TASTE

CHAPEL HILL East Franklin Street Downtown Artisan Pizza Kitchen Sand­wiches, hamburgers, pizza. 153 E. Franklin St.; 919-929-9119 [B]Ski’s Specialty wraps. 147 E. Franklin St.; 919-969-9727 Bandido’s Mexican Cafe Burritos, salads, quesadillas, tacos. 159-1/2 E. Franklin St.; 919-967-5048 Buns Serves gourmet burgers, fries and shakes made from fresh ingredients. 107 N. Columbia St.; 919-240-4746

PHOTO BY SARAH ARNESON

Carolina Coffee Shop The mainstay serves casual American cuisine for breakfast, lunch and dinner. 138 E. Franklin St.; 919-942-6875 Cosmic Cantina Burritos, salads, quesadillas, tacos. 128 E. Franklin St.; 919-960-3955 Four Corners American fare, nachos, wings, pasta. 175 E. Franklin St.; 919-537-8230 IMBIBE Bottle shop and restaurant featuring pizza, salads and appetizers.

108 Henderson St.; 919-636-6469 Kurama Sushi & Noodle Express Dumplings, salads, noodle dishes. 105 N. Columbia St.; 919-968-4747 Linda’s Bar & Grill Local beer, sweet potato tots, cheese fries, burgers.

203 E. Franklin St.; 919-933-6663 Miss Mong Mongolian BBQ, banh mi, fusion burritos. 163 E. Franklin St.; 919-933-5277 R&R Grill Spicy wings, kabobs, flatbread pizza. 137 E. Franklin St.; 919-240-4411 Roots Bakery, Bistro & Bar Farm-to-table American and Central American fusion.

161 E. Franklin St.; 919-240-7160

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THE DISH Pazzo!

7 0 0 M A R K E T S T .

9 1 9 - 9 2 9 - 9 9 8 4 P A Z Z O - R E S T A U R A N T . C O M

O U R

P I C K

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TASTE 2016 PARTICIPANT

Learn more on page 26

In Italy, fishermen spent hours off the coast, pulling up nets full of seafood. At mealtime on the fishing boats, they cooked the catch of the day in salty Mediterranean water, and thus a classic dish was born. Acqua Pazza – or “crazy water” in Italian – is so beloved that chef Seth Kingsbury nearly named his Southern Village restaurant after it. Instead he settled on Pazzo! and made the dish a staple at his nearly 14-year-old restaurant.

Like the fishermen, Seth leaves it up to the sea – or in his case, vendors like Hickman’s Seafood and Steve’s Seafood – to bring him whatever is fresh. This time around, he steamed diver scallops, mussels, fried clams, calamari and N.C. shrimp in white wine and served it all over a bed of homemade angel-hair pasta. At Pazzo!, the only thing crazy about this dish was just how fresh it tasted. Market price – Jessica Stringer CHM

sponsored by

3615 Witherspoon Blvd., Durham, NC 27707

WineReview

by Choung Chhan, Assistant Manager | 919.489.5082 | cchhan@totalwine.com Total Wine and More, Patterson Place, Durham NC PRESS RUN CABERNET SONOMA

SEVEN RINGS CABERNET OAK KNOLL 2013

CHATEAU LA ROSE DE VITRAC BLANC 2015

LUC PIRLET ROSÉ 2015

CRIMSON RANCH CHARDONNAY

92 POINTS

Beverage Dynamics

Press Run Cabernet Sonoma

Seven Rings Cabernet Oak Knoll 2013

Chateau La Rose de Vitrac Blanc 2015

Luc Pirlet Rosé 2015

Crimson Ranch Chardonnay

Sonoma, CA- Showing black cherry, red fruit, and hints of spice and chocolate.

This is a round Cabernet that showcases fine, grainy tannins that provide good structure and finishes with soft, expansive mouthfeel.

Oak Knoll, Napa, CA – “Red fruits intermixed with blackberries, spring flowers, and spicy cedar skillfully contribute the complex palate; a richly textured mouthfeel and firm acidity provide great pleasure as well as excellent balance.”

Bordeaux, France- “Crisp and refreshing. Earthy herbal character suggesting bell pepper, green fruits and melons.” Beautifully paired with sweet potato and quinoa fritters, pesto, lemon or cilantro sauces.

South of France- “The Luc Pirlet Grenache Rosé is round, fruity, and finishes with a clean minerality. Enjoy chilled, it pairs well with salads, pizzas and for all your summer parties.”

California- A refined Chardonnay with expressive flavors of apple, pear, tropical fruit, and oak.

Full-bodied with a creamy texture that carries through to a round, clean finish.

Black Cherry, Smooth, Medium-bodied

Elegant, Plumb, Tobacco, Full-bodied

Crisp, Melon, Green Apple, Medium-bodied

$15.99 / 750ml bottle

$27.99 / 750ml bottle

$9.99 / 750ml bottle

Oak, Cream, Full-bodied

$9.99 / 750ml bottle

$14.99 / 750ml bottle

D I N I N G

G U I D E

NEWS BITES SPRING BREWING Mystery Brewing released their spring beer lineup in March, which includes Locksley (a refreshing sessionable ale), Queen Anne’s Revenge (a Carolina dark ale), Beatrix (a crisp, citrusy ale), Jack

Sawasdee Thai Restaurant Thai cuisine such as red curry and pad thai. 110 N. Columbia St.; 919-960-0440 Shanghai Dumplings Dumplings, pork buns, hotpots. 143 E. Franklin St. SPANKY’S A Chapel Hill institution since 1977, the American bar and grill serves hamburgers, brown sugar baby back ribs, garden fresh salads and more. 101 E. Franklin St.; 919-967-2678; spankysrestaurant.com

Carolina Ale House Pub food, beer, wine and specialty cocktails. 419 W. Franklin St.; 919-904-7288 Carolina Brewery The fifth-oldest brewery in the state. 460 W. Franklin St.; 919-942-1800 Cholanad Contemporary South Indian cuisine. 308 W. Franklin St.; 800-246-5262 CRÊPE TRADITIONS Sweet and savory crepes, coffee, espresso.

140 W. Franklin St., Ste. 120; 919-391-9999; crepetraditions.com

Thorne (an English-style porter) and St. Stephen’s Green (a dry Irish stout). “As a seasonal-only brewery,” founder Erik Lars Myers said, “We believe that people’s tastes change with the seasons. These beers are our nod to the rebirth and growth of spring.”

ADIOS, LOS POS Longtime Mexican restaurant Los Potrillos on Rosemary Street closed to make room for a four-story AC Hotel by Marriott hotel.

CHEF & THE FARMER Southern Season is launching a “Chef Meets Farmer” cooking class series this month. Chef-farmer pairings include chef James Clark of The Carolina Inn with Renee Perry and Steven Goodwin of Salty Catch Seafood Co. (April 25) and chef and owner Brendan Cox of Pittsboro’s Oakleaf with Peregrine Farm’s Alex Hitt (May 22).

JUST DESSERTS

Sugarland Cupcakes, gelato, pastries.

140 E. Franklin St.; 919-929-2100 Sup Dogs Creative hot dogs and sides like jalapeño popper tots and funnel cake sticks.

107 E. Franklin St.; 919-903-9566 Sutton’s Drug Store Burgers, sandwiches, breakfast, milk shakes. 159 E. Franklin St.; 919-942-5161

CROOK’S CORNER Southern classics like shrimp and grits, Hoppin’ John and jalapeñocheddar hushpuppies. 610 W. Franklin St.; 919-929-7643; crookscorner.com

SweetFrog Premium Frozen Yogurt Choose your own yogurt and toppings.

105 E. Franklin St.; 919-537-8616 Time-Out Southern comfort food 24 hours a day. 201 E. Franklin St.; 919-929-2425 Top of the Hill Our only local distillery also offers beers and American food, like burgers and flatbreads. 100 E. Franklin St.; 919-929-8676 Tru Deli & Wine Sandwiches and wine.

114 Henderson St.; 919-240-7755 Ye Olde Waffle Shoppe Waffles, pancakes, eggs. 173 E. Franklin St.; 919-929-9192

For Special Occasions...

CROSSROADS CHAPEL HILL AT THE CAROLINA INN New American cuisine and seasonal specialties; all ABC permits. 211 Pittsboro St.; 919-9182777; crossroadscuisine.com

like Dinner.

ELAINE’S ON FRANKLIN Fine regional American cuisine, made with the freshest local ingredients; all ABC permits.

454 W. Franklin St.; 919-960-2770; elainesonfranklin.com

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

Silver Medal: Best Restaurants of 2011, News & Observer

West Franklin Street 411 WEST The menu – including fresh pasta, seafood and pizzas – is inspired by the flavors of Italy and the Mediterranean, with a healthy California twist; outdoor dining; all ABC permits. 411 W. Franklin St.; 919-967-2782; 411west.com

James Beard Cookbook Hall of Fame

Guru India Tandoori, thali, curry.

508-A W. Franklin St.; 919-942-8201 Italian Pizzeria III Pizza, calzones, subs.

The "place to be" in Chapel Hill for 35 years.

508 W. Franklin St.; 919-968-4671

Al’s Burger Shack Gourmet burgers and fries with local ingredients. 516 W. Franklin St.; 919-904-7659

Jasmin Mediterranean Bistro GreekLebanese cuisine. 100 W. Franklin St.; 919-903-8869

Creams with a tea and tasting.

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

Kipos Greek cuisine in a relaxed, upscale setting; outdoor dining. 431 W. Franklin St.; 919-425-0760

[ONE] LAST MEAL

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

Lantern Pan-Asian cuisine.

423 W. Franklin St.; 919-969-8846

writer Jean Anderson will be visiting McIntyre’s at Fearrington Village on April 16 to celebrate her latest book Crisps, Cobblers, Custards &

[ONE] Restaurant, located in Meadowmont and helmed by chefs Daniel Ryan and Kim Floresca, closed its doors April 2.

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BREADMEN’S A variety of burgers, sandwiches, salads and grilled meat, with daily soup and specials. All-day breakfast; vegetarian options. 324 W. Rosemary St.; 919-967-7110; breadmens.com

La Residence French-inspired cuisine made from fresh ingredients. 202 W. Rosemary St.; 919-967-2506 Lime & Basil Vietnamese fare.

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

D I N I N G

JOYOUS COOKING

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

A League of Their Own The Junior League of Durham and Orange Counties wisely chose the iconic Sara Foster to write the foreword to its latest cookbook, “Taste of Tobacco Road.” Not only do some of the league’s committees meet at Foster’s Market, but Sara herself grew up making recipes from Junior League cookbooks.

Sara and I were both raised in small Southern towns, where cooking skills were handed down from one generation to the other. The only cookbooks needed were service league publications. Tattered, splattered and dog-eared, these spiralbound editions were used every day, if not every meal.

But unlike Sara, I didn’t learn to cook from one. Not with directions like these from my hometown’s 1955 edition of “Cooks from Ole Brook” for Mrs. Massengale’s pralines: “Mix 2 cups sugar and the milk. Boil to soft boil stage. Caramelize ½ cup sugar and add to mixture. Add pecans. Drop onto wax paper.”

The recipes were unedited and attributed to their donors, which meant you could call

Mrs. Massengale and ask how to caramelize the sugar if Grandma hadn’t taught you. All your neighbors’ specialties appeared in the volume including “Methodist Beans,” that delicious bean/ground beef casserole Mrs. Hobbs routinely brought to choir practice supper.

“Taste of Tobacco Road” is a whole different kettle of fish. Hardbound with glossy, professional photos, the book’s recipes aren’t credited, with the exception of some of our better-known athletic luminaries (Coach K’s Pumpkin Chiffon Pie, Larry Fedora’s Santa Fe Chili, Woody Durham’s Meatballs).

Instructions have been intelligently edited – they won’t exactly teach a novice, but they are detailed enough for fairly experienced cooks. You won’t need to call up Coach K to find out how long to beat the egg whites.

(And he’s glad, I’m sure.)

Since many of us eat in restaurants as much as we eat at home, “Taste of Tobacco Road” has recruited local chefs to share some of their most popular dishes. Now you

can make Crossroads Chapel Hill’s shrimp and grits, Alivia’s Durham Bistro’s herbcrusted salmon, Saladelia’s chicken-apple couscous, Carolina Brewery’s double chocolate brownies and The Refectory Cafe’s cranberry-apple pie in your own kitchen.

My favorite part of the cookbook? The sidebars offering all kinds of random tidbits: why stuffed eggs are called “deviled,” the origin of Bahama, how to wash a cast-iron skillet. Pick up a copy and find out!

In her foreword, Sara Foster advises cooks to “think outside the recipe, use it as a base and a guideline, and make it your own.” In that spirit, I tweaked the book’s excellent shrimp and corn soup to suit my tastes.

Shrimp and Corn Soup

PHOTO BY JAMES STEFIUK

C

G U I D E

2 Tbsp. olive oil 2 Tbsp. flour 1 tsp. smoked paprika Salt and black pepper, to taste 1 tsp. fresh thyme leaves, or ½ tsp. dried thyme Pinch of cayenne 1 medium onion, chopped 1 green pepper, chopped 2 stalks celery, chopped 3 cloves garlic, minced 1 small jalapeño, minced (optional) 4 (or more) cups chicken stock or mixture of chicken and shrimp or fish stock 2 cups corn kernels, more or less – fresh, frozen or even canned 2 medium Yukon gold potatoes, peeled and cut into bite-size chunks (optional) ¾-1 lb. fresh raw shrimp, peeled and sliced in two, if large Chopped green onions, for garnish

In a Dutch oven, cook the oil and flour over medium heat, while stirring, until light brown.

Add the seasonings, onion, green pepper, celery, garlic and jalapeño (if using) and cook, stirring, until vegetables wilt and begin to brown.

Add the broth and bring to a simmer. (I use half chicken stock and half fish stock made with “Better than Bouillon” fish base if I don’t have time to make shrimp stock from the shells.) Simmer for about 10 minutes.

Add corn and potatoes, if using. Simmer until potatoes are soft, about 10 more minutes.

Add shrimp and cook for another 3-5 minutes, until shrimp turn pink. Adjust seasonings, adding cayenne or Tabasco if desired. Garnish with green onions and serve.

Makes 6 servings.

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D I N I N G

G U I D E

MAMA DIP’S KITCHEN Traditional Southern specialties, including a country breakfast and lunch and dinner classics like fried chicken and Brunswick stew. 408 W. Rosemary St.; 919-942-5837; mamadips.com MEDITERRANEAN DELI Offers healthy vegan, vegetarian and gluten-free options as well as delicious meats from the grill. 410 W. Franklin St.; 919-967-2666; mediterraneandeli.com Mellow Mushroom Classic Southern pizza.

310 W. Franklin St.; 919-929-1941 Merritt’s Store & Grill Sandwiches, breakfast biscuits, burgers. 1009 S. Columbia St.; 919-942-4897 Mint North Indian subz korma and chicken jalfrezi. 504 W. Franklin St.; 919-929-6188 Moe’s Southwest Grill Made-to-order burritos, nachos, quesadillas and more.

110 W. Franklin St.; 919-914-6217 Noodles & Company Asian, Mediterranean, American noodles. 214 W. Franklin St.; 919-967-7320

The Northside District Specialty cocktails and international bar food. 403 W. Rosemary St.; 984-999-4143 Old Chicago Pizza and Taproom Deep-dish pizza, calzones, salads and beer.

140 W. Franklin St.; 919-903-9150 Sandwhich Hot and cold specialty sandwiches and burgers. 407 W. Franklin St.; 919-929-2114 Spicy 9 Sushi Bar & Asian Restaurant Sushi, Thai curries, bibimbap and other Asian entrees. 140 W. Franklin St.; 919-903-9335 Talulla’s Authentic Turkish cuisine.

456 W. Franklin St.; 919-933-1177

YOGURT PUMP Since 1982, YoPo has served up frozen yogurt treats and shakes with unique flavors. 106 W. Franklin St.; 919-942-7867; yogurtpump.com Village Plaza/East Franklin Street/ Eastgate Crossing Caffe Driade Carrboro Coffee, bowl-sized lattes, local baked goods, beer and wine.

1215-A E. Franklin St.; 919-942-2333 Carolina 1663 Contemporary Southern fare at the Sheraton. 1 Europa Dr.; 919-969-2157

Trolly Stop Specialty hot dogs and burgers.

306B W. Franklin St.; 919-240-4206

Il Palio Ristorante at The Siena Hotel N.C.’s only AAA Four Diamond Italian restaurant. 1505 E. Franklin St.; 919-918-2545

Vespa Italian and Mediterranean fare.

306 W. Franklin St.; 919-969-6600

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

Vimala’s Curryblossom Cafe Traditional Indian tandoori and thali. 431 W. Franklin St.; 919-929-3833

The Loop Pizza Grill Pizzas, soups, salads, sandwiches, burgers. Eastgate Crossing; 919-969-7112

West End Wine Bar Pastries, light tapas, 100 wines. 450 W. Franklin St.; 919-967-7599

Market Street CoffeeHouse Coffee, pastries and more. 227 S. Elliott Rd.; 919-968-8993

Windows Restaurant at the Franklin Hotel New American cuisine. 311 W. Franklin St.; 919-442-9000

Min Ga Korean cuisine. 116 Old Durham Rd.; 919-933-1773

CROOK’S CORNER

“Long known for both its sumptuous take on Southern comfort food and as a gathering spot for the city’s abundant creative community...”

—Garden & Gun

On the menu: Crook’s classics & seasonals

We 2015

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

324 W. RosemarY St., Chapel Hill 919.967.7110 breadmens.com 102

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Cater!

Full bar includes local beers on tap Recipient of a James Beard Foundation’s America’s Classics Award

Our delicious, customizable Bibimbap ďƵīĞƚ ŝƐ ƚŚĞ ƉĞƌĨĞĐƟŽŶ ŽƉƟŽŶ ĨŽƌ LJŽƵƌ ŶĞdžƚ ĞǀĞŶƚ͘

tŝƚŚ ϭϰ ĐŚŽŝĐĞƐ ĨŽƌ ǀĞŐŐŝĞƐ͕ ĂŶĚ ϱ ŽƉƟŽŶƐ ĨŽƌ ƉƌŽƚĞŝŶ͕ ƚŚĞƌĞ ŝƐ ƐŽŵĞƚŚŝŶŐ ĨŽƌ ĞǀĞƌLJŽŶĞ͊ CROOK’S CORNER • 610 West Franklin St, Chapel Hill

ǁǁǁ͘ŵŝdžĞĚŬŽƌĞĂŶďŝƐƚƌŽ͘ĐŽŵ

Reservations accepted. Walk-ins welcome www.crookscorner.com • 919 929 7643 Dinner Tues-Sun at 5:30 pm • Sun Brunch 10:30 am-2 pm

D I N I N G

MIXED CASUAL KOREAN BISTRO Specializes in customizable bibimbap bowls; 1404 E. Franklin St.; 919-929-0047; mixedkoreanbistro.com Monterrey Traditional Mexican cuisine.

237 S. Elliott Rd.; 919-969-8750 Olio & Aceto Brunch and lunch options inspired by Blue Sky Oil and Vinegar products. 400 S. Elliott Rd.; 919-903-8958 Penguin’s Cafe Salad bar, hot bar, sandwiches. Whole Foods Market, 81 S. Elliott Rd.; 919-968-1983 Red Pepper Chinese restaurant offering traditional Szechuan dishes. 1704 E. Franklin St.; 919-968-3488 SQUID’S The menu of fresh seafood options includes wood-grilled fillets, live Maine lobster, fried seafood and oysters. 1201 N. Fordham Blvd. (15-501); 919-942-8757; squidsrestaurant.com Sunrise Biscuit Kitchen Drive-thru biscuits, sandwiches, burgers, hot dogs. 1305 E. Franklin St.; 919-933-1324

Tandoor Traditional Indian cuisine, vegan options. 1301 E. Franklin St.; 919-967-6622 Twisted Noodles Thai noodle soups, pan-fried noodles. Eastgate Crossing; 919-933-9933 Martin Luther King Jr. Boulevard (Airport Road) Hunam Chinese Cantonese cuisine.

790 MLK Jr. Blvd.; 919-967-6133 KITCHEN Bistro-style dining with a seasonal menu that always includes mussels.

764 MLK Jr. Blvd.; 919-537-8167; kitchenchapelhill.com Lucha Tigre Latin-Asian cuisine and sake tequila bar. 746 MLK Jr. Blvd.; 919-904-7326 Market Street Coffee & Ice Cream Local coffee, ice cream, pastries and sandwiches.

2805 Homestead Rd.; 919-960-6247 Pop’s Pizzeria Pizzas, calzones, stromboli, pasta. 1822 MLK Jr. Blvd.; 919-932-1040 Rasa Indi-Chinese Indian and Chinese cuisine. 1826 MLK Jr. Blvd.; 919-929-2199

G U I D E

THE ROOT CELLAR (FORMERLY FOSTER’S MARKET) Sandwiches, prepared salads, desserts and more. Beer and wine only; outdoor dining. 750 MLK Jr. Blvd.; 919-9673663; rootcellarchapelhill.com Sal’s Ristorante 2 Pizza, calzones, pasta, sandwiches. 2811 Homestead Rd.; 919-932-5125 Meadowmont Village Area Brixx Pizza Specialty pizzas and salads. 501 Meadowmont Village Circle; 919-929-1942 Cafe Carolina & Bakery Salads, sandwiches, breakfast. 601 Meadowmont Village Circle; 919-945-8811 Market Street Coffee & Ice Cream Locally sourced coffee, ice cream and pastries. 503 Meadowmont Village Circle; 919-929-1667 Southern Village Captain Poncho’s Tacos, quesadillas, burritos. 708 Market St.; 919-697-2237 La Vita Dolce Pastries, sorbet, gelato.

610 Market St.; 919-968-1635

C H R G

C AT E R I N G

2015

Dependable

Affordable

Local

SPANKY’S SQUID’S

411 WEST MEZ

PAGE ROAD GRILL

Discover what “Best Of” is made of!

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

919-941-1630 events@chapelhillrestaurantgroup.com ChapelHillRestaurantGroup.com

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D I N I N G

G U I D E

PAZZO! Italian cuisine, takeout pizza.

700 Market St.; 919-929-9984 Rasa Malaysia Authentic Malaysian dishes.

410 Market St.; 984-234-0256 Town Hall Grill Sandwiches, steak, seafood. 410 Market St.; 919-960-8696 Weaver Street Market Hot bar and salad bar for breakfast, lunch and dinner.

716 Market St.; 919-929-2009 University Place Alfredo’s Pizzas, calzones, salads, subs, pasta, desserts. 919-968-3424

Village Burgers Gourmet burgers with sides like sweet potato fries and tater tots.

919-240-4008

The Bagel Bar More than 20 homemade bagel varieties. 630 Weaver Dairy Rd., Ste. 109; 919-929-7700

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

The Pig Barbecue, fried tofu, collards.

630 Weaver Dairy Rd., Ste. 101; 919-942-1133

Timberlyne Area

Queen of Sheba Ethiopian cuisine.

Timberlyne Shopping Center; 919-932-4986

Allen & Son Barbecue N.C. barbecue.

6203 Millhouse Rd. (N.C. 86 N.); 919-942-7576 The Farm House Steaks, salads, potatoes. 6004 Millhouse Rd. (N.C. 86 N.); 919-929-5727 Joe Van Gogh Coffee and pastries.

1129 Weaver Dairy Rd.; 919-967-2002

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

919-918-7888 TRILOGY American cafe featuring innovative twists on classic dishes. Silverspot Cinema; 919-357-9888; silverspot.net

100+

WINES

MAGONE Italian Grill and Pizza.

1129 Weaver Dairy Rd., Ste. F; 919-904-7393

N.C. 54 East/Raleigh Road Amante Gourmet Pizza Create-yourown pizzas. 6209-B Falconbridge Rd.; 919-493-0904 Bin 54 Steaks, seafood and other fine American food. Everything made in-house. Glen Lennox Shopping Center; 919-969-1155

Oishii Sushi Bar Specialty rolls, teriyaki, stir-fry, sushi. Timberlyne Shopping Center; 919-932-7002

Brenz Pizza Specialty pizzas, subs, salads.

3120 Environ Way, East 54; 919-636-4636

BE CRÊ ST-RA TE PE TRI S IN T D AN GLE HE .

13

Welcome to Glasshalfull, a local

jazz night

YOPOP CHAPEL HILL Frozen yogurt shop featuring 14 flavors made daily and 36 toppings including fresh fruit. Bubble tea and smoothies.

1129 Weaver Dairy Rd.; 919-537-8229

Margaret’s Cantina Creative Mexican appetizers and entrees. 1129 Weaver Dairy Rd.; 919-942-4745

drafts

(every monday 7-10 pm)

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

gathering place in downtown Carrboro with a lively, casual atmosphere, beautiful, modern interior, a sexy bar serving an intriguing selection of wines and cocktails, and a kitchen dedicated to delicious contemporary American cooking.

The Home of Incredible Artisan Crêpes and Coffee From savory to sweet and everything in between!

Onsite Crêpe Station Catering Available

ENJOY THE BEST OF PATIO DINING IN THE PARIS OF THE PIEDMONT 106 S. Greensboro St., Carrboro 919.967.9784 108 Henderson St, Chapel Hill

(919) 636-6469

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www.glasshalfullcarrboro.com

140 West Franklin St., Chapel Hill Convenient Parking 919.391.9999 | crepetraditions.com M-Th 8a-10p, F-Sat 8a-11p, Sun 11a-2p

D I N I N G

Elements Cuisine combining classical and modern Asian and European techniques. 2110 Environ Way, East 54; 919-537-8780 jujube Eclectic, modern cuisine inspired by the classic flavors of China and Vietnam. Glen Lennox Shopping Center; 919-960-0555 Nantucket Grill & Bar Clam chowder, lobster rolls. 5925 Farrington Rd.; 919-402-0077 RAAGA Authentic Indian delicacies like curry and masala. 3140 Environ Way, East 54; 919-240-7490

G U I D E

Tarantini Italian cuisine. 50160 Governors Dr. (Governors Village); 919-942-4240

CARRBORO Downtown ACME FOOD & BEVERAGE CO. Soups, salads, seafood and entrees with a Southern touch.

110 E. Main St.; 919-929-2263; acmecarrboro.com

Thai Palace Soup, curries, pad thai.

Glenwood Square Shopping Center; 919-967-5805

Akai Hana Japanese cuisine including sushi, tempura and teriyaki. 206 W. Main St.; 919-942-6848

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

Armadillo Grill Tex-Mex burritos, en­chiladas, tacos, nachos. 120 E. Main St.; 919-929-4669

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

Cafe Carrboro (formerly Jessee's) Lunch and breakfast served all day, house-roasted espresso and coffees.

401 E. Main St.; 919-929-0445

Governors Club Bean & Barrel Coffee shop, bar, grill.

50100 Governors Dr.; 919-967-9990

Carrburritos Burritos, tacos, nachos and margaritas. 711 W. Rosemary St.; 919-933-8226

reservations 919.929.2263 www.acmecarrboro.com

Ciao Bella Pizzeria Pizzas, pastas, sandwiches. 1718 Farrington Point Rd.; 919-932-4440

Country Junction Restaurant Simple southern classics. 404 W. Weaver St.; 919-929-2462

As seen in Bon AppĂŠtit, Garden & Gun, Esquire, and The New York Times

FARM TO FORK Dinner Every Night Brunch on Sunday

Fresh. Local.

Italian Inspired. open 7 days a week 919.929.9984 reservations 919.929.9991 pizzeria

2015

700 Market Street, chapel hill

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D I N I N G

wood-fired pizza housemade pastas sammies • salads • desserts

RADIUS

112 N. Churton Street Downtown Historic Hillsborough 919.245.0601

G U I D E

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

Steel String Brewery Craft beer and bluegrass music. 106-A S. Greensboro St.; 919-240-7215

Gourmet Kingdom Sichuan cuisine.

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

Tyler’s Restaurant and Taproom Specialty import beers on tap and traditional pub fare.

102 E. Main St.; 919-929-6881

Jade Palace Sichuan and Chinese.

103 E. Main St.; 919-942-0006

Wings Over 18 flavors of wings.

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

Krave Kava and other exotic root and tea beverages. 105 W. Main St.; 919-408-9596

300 East Main

Market Street Coffee & Ice Cream Locally sourced coffee, ice cream and pastries.

100 E. Weaver St.; 919-960-6776 Milltown Pub fare. 307 E. Main St.; 919-968-2460 Neal’s Deli Traditional deli fare.

100-C E. Main St.; 919-967-2185 Open Eye Cafe Locally roasted Carrboro Coffee and espresso, tea, beer and wine; 101 S. Greensboro St.; 919-968-9410 Pizzeria Mercato Pizza, antipasto, soups and fritti. 408 W. Weaver St.; 919-967-2277

radiuspizzeria.net

Spotted Dog Appetizers, soups, salads, entrees, desserts. 111 E. Main St.; 919-933-1117

Provence Southern French cuisine.

203 W. Weaver St.; 919-967-5008

Amante Gourmet Pizza Create-your-own pizzas. 300 E. Main St.; 919-929-3330 Bella’s International Cuisine Homemade dishes like pumpkin ravioli to pistachio-crusted grouper. 360 E. Main St.; 919-903-9963 Calavera Empanada & Tequila Bar Savory and sweet empanadas and more than 50 kinds of tequila. 370 E. Main St.; 919-617-1674 Hickory Tavern Burgers, sandwiches and build-your-own salads. 370-110 E. Main St.; 919-942-7417 Rise Carrboro Biscuits, doughnuts and coffee. 310 E. Main St., Ste. 100; 919-929-5115

Taste of the South

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2015

New Years Day 10:30am-9pm serving our traditional meal

Voted Best Comfort Food/Southern Food!

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

Mama Dip’s Kitchen

408 W. Rosemary St., Chapel Hill 942-5837 www.mamadips.com 410 W. Franklin St., Chapel Hill, NC 27516

mediterraneandeli.com

M-Sat 8am-9:30pm • Sun 8am-9pm Breakfast served daily M-F till 11am, Sun till 1pm Open New Years Day

D I N I N G

The Shoppe Bar and Meatball Kitchen Meatballs, sliders, sides. 370 E. Main St; 919-714-9014 Carr Mill Mall

G U I D E

Monterrey Traditional Mexican cuisine.

104 NC 54 (Carrboro Plaza); 919-960-7640 Wingman Wings and hot dogs.

104 N.C. 54 W.; 919-928-9200

B-Side Lounge Cocktails and small plates like flatbread, bacon-wrapped dates and fondue. 919-904-7160

PITTSBORO

Carrboro Pizza Oven Pizza, calzones.

919-904-7336

Cole Park Plaza/U.S. 15-501/ Fearrington Village

Elmoâ&#x20AC;&#x2122;s Diner Diner breakfast, lunch, dinner. 919-929-2909

Allen & Son Barbecue N.C. barbecue.

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

Oasis Organic coffee, tea, beer and wine.

919-904-7343

Carolina Brewery The fifth-oldest brewery in the state. 120 Lowes Dr.; 919-545-2330

Venable Upscale comfort food emphasizing seasonal ingredients. 919-904-7160

The Fearrington Granary Small plates, burgers, grill options. Fearrington Village Center; 919-542-2121

Weaver Street Market Hot bar and salad bar for breakfast, lunch and dinner.

919-929-0010 N.C. 54 West/Carrboro Plaza

The Fearrington House Fine-dining French cuisine. Fearrington Village Center; 919-542-2121

Anna Mariaâ&#x20AC;&#x2122;s Pizzeria Italian cuisine.

Carrboro Plaza; 919-929-1877

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

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

The Goat Panini, cheeses, pastries.

Fearrington Village Center; 919-545-5717

Hong Kong Chinese Restaurant Classic Chinese dishes. 602 Jones Ferry Rd.; 919-942-0850

Magone

Italian Grill & Pizza

Timberlyne Shopping Center 1129 Weaver Dairy Rd. | Suite F 919.904.7393

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D I N I N G

G U I D E

Downtown Chatham Marketplace Sandwiches, pastries, baked goods. 480 Hillsboro St.; 919-542-2643 The City Tap Classic bar food.

89 Hillsboro St.; 919-545-0562 Elizabeth’s Pizzas, calzones, sandwiches, pasta. 160 Hillsboro St.; 919-545-9292 Modern Life Deli & Drinks New York bagels, sandwiches, pizza, coffee.

46 Sanford Rd.; 919-533-6883 Oakleaf Farm-to-table menu specializing in French and Italian cuisine. 480 Hillsboro St.; 919-533-6303 The Phoenix Bakery Small-batch and seasonal baked goods and specialty cakes.

84 Hillsboro St.; 919-542-4452 Pittsboro Roadhouse & General Store Hearty American entrees, burgers and salads; 39 West St.; 919-542-2432 S&T Soda Shoppe Soda fountain, American fare. 85 Hillsboro St.; 919-545-0007 Small B&B Cafe Pancakes, quiche, sandwiches and soups. 219 East St.; 919-537-1909

Starlight Mead Tastings of honey wines and honey. 480 Hillsboro St.; 919-533-6314 Virlie’s Grill Soups, salads, burgers, sandwiches. 58 Hillsboro St.; 919-542-0376

HILLSBOROUGH Downtown Antonia’s Italian cuisine. 101 N. Churton St.; 919-643-7722 Bona Fide Sandwich Co. Sandwiches, salads and bowls. 104 N. Churton St.; 919-245-7869 Hillsborough BBQ Co. Barbecue plates and sandwiches, sides and deserts. 236 S. Nash St.; 919-732-4647 Hot Tin Roof Games and specialty cocktails; 115 W. Margaret Ln.; 919-296-9113 Jay’s Chicken Shack Chicken, buffalo wings, breakfast biscuits. 646 N Churton St.; 919-732-3591 LaPlace Cajun cuisine. 111 N. Churton St.; 919-245-0041

Panciuto Southern Italian cuisine.

110 S. Churton St.; 919-732-6261 RADIUS Wood-fired pizzas, housemade pastas, sandwiches, salads and desserts.

Outdoor dining; all ABC permits. 112 N. Churton St.; 919-245-0601; radiuspizzeria.net

Saratoga Grill New England-style cuisine; 108 S. Churton St.; 919-732-2214 Village Diner Southern diner, buffet.

600 W. King St.; 919-732-7032 Vintage Revival Tea Room & Treasures Tea and scones. 125 E. King St.; 919-644-8000 Weaver Street Market Hot bar for breakfast, lunch and dinner.

228 S. Churton St.; 919-245-5050 Wooden Nickel Pub Pub fare.

105 N. Churton St.; 919-643-2223

Maple View Farm Country Store Homemade ice cream and milk.

6900 Rocky Ridge Rd.; 919-960-5535

ALSO CHECK OUT THESE DURHAM RESTAURANTS… Basan Specialty sushi rolls, modern Japanese cuisine and sake. 359 Blackwell St., Ste. 220; 919-797-9728; basanrestaurant.com Bleu Olive High-quality comfort food with a Mediterranean flair.

1821 Hillandale Rd.; 919-383-8502; bleuolivebistro.com blu seafood and bar Upscale seafood restaurant featuring innovative regional classics. 2002 Hillsborough Rd.; 919-286-9777; bluseafoodandbar.com Denny’s Diner fare serving breakfast anytime, lunch and dinner. 7021 N.C. 751, Ste. 901; 919-908-1006; dennys.com Fairview Dining Room Washington Duke Inn's AAA Four Diamond, Forbes Travel Guide Four-Star rated restaurant.

919-493-6699 ; washingtondukeinn.com Kanki Hibachi, a sushi bar, drinks and more. Now with patio dining.

3504 Mount Moriah Rd.; 919-4016908; kanki.com

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Makus Empanadas A variety of meat, veggie and cheese empanadas, with vegetarian and vegan options.

1125 W. N.C. 54, Ste. 304; 919-390-7525; makusempanadas.com

Saké Bomb Asian Bistro Authentic Asian bistro and sake bar serving sushi, Thai curry, noodle dishes and classic favorites. Full bar. 4215 University Dr.; 919-401-4488; sakebombdurham.com

Mez Contemporary Mexican Creative Mexican dishes, based on traditional recipes with a fresh, healthy twist.

5410 Page Rd.; 919-941-1630; mezdurham.com

Saladelia Cafe Espresso and organic smoothie bar, scratch-made pastries, gourmet sandwiches. 2424 Erwin Rd., 406 Blackwell St. & 4201 University Dr.; saladelia.com

Page Road Grill Traditional American dishes: house-made soup and bread to burgers. 5416 Page Rd.; 919-9088902; pageroadgrill.com

Saltbox Seafood Joint Local seafood that is delivered fresh from the Carolina coast and served griddled or fried in a simple, straightforward manner.

608 N. Mangum St.; 919-908-8970; saltboxseafoodjoint.com

Porchetta Slow-roasted Italian-style pork sandwiches and sides. Southpoint; 919-607-7419; porchettardu.com Primal Food & Spirits Wood-fired local meat dishes with seasonal sides and craft cocktails. 202 W. N.C. 54; 919-2483000; primalfoodandspirits.com

The Mad Hatter’s Café & Bakeshop Scratch-made pastries and cakes, organic salads, sandwiches.

1802 W. Main St.; 919-286-1987; madhatterbakeshop.com The Original Q Shack “BBQ tender as a mother’s love,” including Carolina pork shoulder. 2510 University Dr.; 919-402-4227; theqshackoriginal.com

E N G A G E M E N T S

Lamham & Sisco

A PHOTO FINISH

W

BY MARTHA UPTON

When East Chapel Hill High graduate and UNC-Greensboro student Alicia Ann Lanham agreed to help host her roommate Tiffany’s birthday celebration during their freshman year, she probably didn’t expect her future husband to be in attendance. And little did Ronald A. Sisco II know that one girl in particular at the party would attract his attention the most. The two would become fast friends and started dating two years later on Ronald’s birthday.

Skip ahead five years to when Ronald’s mom, Debbie, sent the couple on a trip to the Dominican Republic to celebrate Alicia’s graduation from nursing school. On the evening of their arrival, Ronald planned a fun photo shoot since they were all dressed up. To the surprise of both Alicia and the photographer, he got down on one knee and asked her to marry him!

Ronald and Alicia will be married at The Great Room at Top of the Hill on May 28. The ceremony will feature several Chapel Hill natives as bridesmaids including Aliya Khan, Kristin LeGrow and Kerry Bollen, and guests at the reception will enjoy cupcakes from Sugarland. The couple plans to reside in Chapel Hill. CHM

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ore swoonworthy rooms to inspire your next home project.

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SPRING CLEANING

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rganizational experts reveal what items you should remove from your house today!

Caudle & Biggers

PICTURE PERFECT

W

BY NIKKI MURDOCH | PHOTOGRAPHY BY STEVE EXUM | EXUMPHOTO.COM

When David Caudle left for Afghanistan in 2010, he jokingly told his sister, Caitlin Caudle, not to get married to anyone while he was away unless it was to his best friend, William Biggers. Little did he know that Caitlin, an Orange High grad, and William, a Chapel Hill High grad, would hit it off at a wedding and begin dating that fall.

Four years later, on a date night that started out like any other, William asked Caitlin to be his wife in front of Old Ebbitt Grill, an iconic restaurant in Washington, D.C. Unbeknownst to Caitlin, he hired a photographer to document their engagement and on their wedding day, surprised her with the photo.

The Chapel Hill natives gathered together

with their loved ones for a rehearsal dinner at Kipos and a welcome party at He’s Not Here. The next day, they exchanged vows at The Carolina Inn surrounded by a number of locals, including parents of the bride, Janet Paul and Neil Caudle, and best man and father of the groom, Bill Biggers. After the ceremony, the couple headed to the Old Well Ballroom to celebrate. “The doors opened,” William says, “and we saw all of our friends and family smiling and cheering. It was absolutely wonderful.”

William is currently assigned to an army base near Washington, D.C., but the couple has hopes of returning to North Carolina one day soon. CHM

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Coleman & Jordan

ROCKY MOUNTAIN HIGH

C

BY JULIA BAKER PHOTOGRAPHY BY KRISTA JOHNS ARTESSAPHOTOGRAPHY.COM

Chapel Hill native Liz Coleman and ECU alumnus Rob Jordan first crossed paths three years ago in Colorado. A few years into dating, the pair traveled to Barcelona for Liz’s spring break. They planned to visit the Magic Fountain of Montjuïc in anticipation of a spectacular light and music display and arrived only to find it was not running that day. However, Rob would not let this small setback foil his special plan. Instead, he took advantage of the sunset as a natural backdrop to illuminate the moment of his proposal to Liz. The day ended perfectly for the newly engaged couple.

Because Liz and Rob always dreamed of a ski town wedding, they decided to say their “I dos” in the mountains of Vail. On their

wedding day, the couple and their guests rode up on a gondola for the ceremony atop Vail Mountain in front of their parents Jon and Linda Coleman of Chapel Hill and Patrick and Dorothy Jordan of Raleigh, with Meredith Rutala of Chapel Hill as maid of honor.

At the reception at Game Creek Club, everyone was in a celebratory mood. “We have never seen so many people rush the dance floor at one time and stay there until the night ended,” the couple says. “Our band was fantastic and kept our guests on their feet the entire night.”

Liz and Rob say they won’t soon forget their unforgettable occasion set against the breathtaking views of the Rocky Mountains.

The couple lives in Denver. CHM

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Patrick and Collin, ages 11 & 9 Brothers and cancer survivors

We’re Champions of Future Champions

As a leading children’s hospital in the Southeast, we help ensure today’s bright futures grow into tomorrow’s champions.

{HEMATOLOGY-ONCOLOGY} At UNC Children’s, we believe the care of kids diagnosed with cancer and benign blood diseases is a dynamic process, based on improving outcomes through research—with the family always at the center of care. Our hematology-oncology experts offer leading-edge technology and therapies, including bone marrow transplantation and unique cellular therapies programs, with an emphasis on whole-family support through treatment, recovery, and survivorship.

• Compassionate multidisciplinary team that includes physicians, nurse practitioners, nurses, psychologists, social workers, hospital school teachers, child life specialists, and more

• Specialized programs and resources for adolescents and young adults • Part of the UNC Lineberger Comprehensive Cancer Center, one of only 41 National Cancer Institutedesignated comprehensive cancer centers in the U.S., and the Children’s Oncology Group, a national research collaborative dedicated to finding new therapies for children with cancer

UNCChampions.org