Chapel Hill Magazine March 2019

CHAPELHILL MARCH 2019

CHAPEL HILL • CARRBORO • HILLSBOROUGH • ORANGE COUNT Y

FOLLOW LEADERS THE

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stories of success, setbacks and finding balance as an entrepreneur PAGE 57

SPARKING J OY Lara Casey has built an entire brand to help people simplify their lives and spend their time intentionally.

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

EDITOR

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

Amanda MacLaren

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

Michael McElroy

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

Matt White

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

Hannah Lee

EDITORIAL INTERNS

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

Sam Bermas-Dawes, Morgan Cartier Weston, David Klein, Moreton Neal, James Stefiuk ART C R E AT I V E D I R E C T O R

Kim Palladino

Cody Jeffcoat, CFP®, AAMS

Thomas Miller, CRPC

Tonja Womble

Vice President Vice President Sr. Vice President Investment Associate Financial Consultant Financial Consultant Private Financial Advisor SunTrust Investment Services, Inc. SunTrust Investment Services, Inc. SunTrust Investment Services, Inc. SunTrust Investment Services, Inc. tonja.womble@suntrust.com kim.palladino@suntrust.com cody.jeffcoat@suntrust.com thomas.miller@suntrust.com 919.918.2473 919.932.2737 919.932.4229 919.918.2425

Kevin Brown

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

Jean Carlos Rosario-Montalvo GRAPHIC DESIGNER

Keith Warther

PHOTOGRAPHER

With more than 40 years combined experience, the MillerPalladino Group has been helping clients leverage financial opportunities. That experience, paired with the broad range of solutions offered by SunTrust Investment Services, enables them to develop and implement a personalized investment strategy to help clients achieve financial confidence. Call today to find out how they can do the same for you.

Beth Mann

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

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

Rory Kelly Gillis Chief Operating Officer

Each listed are Investment Adviser Representatives, SunTrust Advisory Services, Inc.

Investment and Insurance Products: Are not FDIC or any other Government Agency Insured • Are not Bank Guaranteed • May Lose Value SunTrust Private Wealth Management is a marketing name used by SunTrust Bank, SunTrust Banks Trust Company (Cayman) Limited, SunTrust Delaware Trust Company, SunTrust Investment Services, Inc., SunTrust Advisory Services, Inc., and GFO Advisory Services, LLC which are each affiliates of SunTrust Banks, Inc. Banking and trust products and services, including investment management products and services, are provided by SunTrust Bank and SunTrust Delaware Trust Company. Securities and insurance (including annuities) are offered by SunTrust Investment Services, Inc., a SEC registered broker-dealer, member FINRA, SIPC, and a licensed insurance agency. Investment advisory services are offered by SunTrust Advisory Services, Inc., a SEC registered investment adviser. GFO Advisory Services, LLC is a SEC registered investment adviser that provides investment advisory services to a group of private investment funds and other non-investment advisory services to affiliates. ©2018 SunTrust Banks, Inc. SUNTRUST and the SunTrust logo are trademarks of SunTrust Banks, Inc. All rights reserved.

CN2018-1677-EXP 08/18 DGD519802-8/18

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

CONNECT WITH US TODAY TO SEE WHY WE’RE WINNING ALL THE AWARDS REALTOR® OF THE YEAR • BEST OF CHAPEL HILL • BUSINESS EXCELLENCE AWARD

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CO N T EN TS CHAPELHILLMAGAZINE.COM

VOLUME 14 NUMBER 2

IN EVERY ISSUE 8

Letter from the Editor

10 About Town 32 What We’re Eating 34 Chef’s Table 36 Carolina on Our Mind 44 Noted 142 Chapel Hill Champion Nick Nickerson

38 Ready to Recover A starving teenager with a rare disorder and an incomparable strength

105 Island Escape A Chapel Hillian shares her top recommendations for Bald Head Island

62 Raising the Bar Spend a night on the town at these local watering holes

108 What We Love About Living in Lake Forest

PAGE

57 Photo by Beth Mann

122 How They Live: Room to Grow Trading New York City for North Carolina, one family found the space they needed in Chapel Hill

145 Dining Guide 148 Joyous Cooking: Louisiana Shrimp Bisque 157 Engagement Boening & Poe 158 Weddings Howard & Scroggs; Fernandez & Schendt; Bellows & Laubscher THE BUSINESS SECTION 50 Biz Briefs 52 Development Map 56 Central Carolina Women in Business 57 The Entrepreneurs Takeaways on growing a business, facing setbacks and finding success PEOPLE & PLACES 12 Passion for Purple Cocktail Benefit 14 Orange County Rape Crisis Center’s Holiday Auction 15 SECU Family House at UNC Hospitals’ Annual Gala 18 Komen VIP Cocktail Reception 20 The Giving Party 20 UNC Birth Partners’ Annual Gathering 24 Kidzu’s Annual Fall Benefit 28 Salute to Community Heroes 30 In Our Schools

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chapelhillmagazine.com

March 2019

arie Kondo mania swept the nation in January thanks to her binge-worthy Netflix show. I personally started with my clothes, dumping drawers full of T-shirts onto my bed. Devotees of the KonMari system are familiar with the process: pick up each thing and decide whether it sparks joy. My donation pile grew as I thanked all the items that no longer did.

Once I got going, I couldn’t stop. No one needs three robes; I donated the one that was always too short and recycled the one I’ve had since high school. I let go of my alphabet magnets, books I’ll never read again and a set of holey sheets that had been repaired twice. I boxed up items for the Paws4ever ReSale Store and the PTA Thrift Shop and didn’t think twice.

It felt good. Now I could actually find the things I loved thanks to all the space I made in my closet and drawers. You could say that Chapel Hill Magazine has been through a similar process with our redesign.

Out went fonts that we’ve used forever; in their place came a more modern typeface and condensed spacing.

Creative Director Kevin Brown came up with the beautiful new look and incorporated feedback. Stories have more breathing room while new departments – like a recurring UNC-focused column you’ll find on page 36 – look their best for their debut.

And if you head over to chapelhillmagazine.com, you’ll notice that we’ve got also a new look for our website. Senior Art Director Jean Carlos Rosario-Montalvo has been tinkering for weeks on a complete site overhaul. You can still find any old articles on a legacy website, but going forward, our blogs and current issue will have a cleaner, more reader-friendly aesthetic.

We hope you like this makeover – drop me a line to let me know what you think! CHM

 jessica@chapelhillmagazine.com

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

AB O UT TOW N E VE N TS NOT TO MISS

Carrboro Annual Kite Fly April is National Kite Month. Celebrate a day early by bringing a kite to Hank Anderson Park. Whether you are 2 or 90 years old, help fill the skies with color. A few loaner kites will be available. carrbororec.org

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MARCH

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Rodeo on Rosemary

➾

PSF 5K for Education

MARCH

Run or walk with your teachers, friends and school mascots at the Public School Foundation (PSF) 5K for Education at McCorkle Place on UNC’s campus. The race, in its eighth year, supports teachers, schools and community by promoting health, fitness and school spirit. publicschoolfoundation.org

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

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

Enjoy the spring weather at The Plaza with offerings from more MARCH than a dozen of the Triangle area’s best food trucks. The celebration, taking place on East Rosemary Street from Henderson Street to North Columbia Street, features games, music and miniature golf, all while benefitting TABLE. downtownchapelhill.com

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Chapel Hill/Carrboro Crop Hunger Walk Help end hunger one step at a time by participating in the 32nd MARCH annual walk benefiting hunger relief efforts locally and around the world. This fun-filled family- and dog-friendly event launches from the Carrboro Town Commons, winding through diverse neighborhoods and the UNC campus on its about-4-mile route. crophungerwalk.org/chapelhillnc

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MARCH

Tarheel Antique Festival MARCH

29-31

The three-day festival with antique vendors, auctions and appraisals will be at the Barn at Lloyd’s Dairy in Efland. tarheelantiquesfestival.com

“The Devil and Mark Twain”

Dresden’s Golden Age

The ArtsCenter and Full Nelson Playwrights

As part of its Baroque & Beyond concert series,

15-23

Theater present the premiere of Paul Newell’s play, a “trip into the mind, heart and indomitable spirit of America’s most famous author.” The play imagines a night of wild dreams that led Twain to write “Adventures of Huckleberry Finn.” Paul directs the show and stars as Twain. artscenterlive.org

Clockwise from left Carrboro Annual Kite Fly photo courtesy of Carrboro Recreation and Parks; PSF 5K photo by Nik Gandhi; Rodeo on Rosemary photo courtesy of Town of Chapel Hill; Tarheel Antique Festival photo courtesy of Craig Lloyd; “The Devil and Mark Twain” photo courtesy of Mark Cornell; Crop Walk photo courtesy of Chapel Hill/Carrboro Crop Walk

Preservation Chapel Hill

MARCH

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presents harpsichord duo Elaine Funaro and Beverly Biggs. Their performance at Chapel of the Cross harkens to the musical delights that the German city of Dresden enjoyed during the 18th century, featuring quartets by esteemed classical period composers Pleyel and Haydn. preservationchapelhill.org CHM March 2019

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PEOP LE & P LACES

Passion for Purple Ellis Family Law and the Compass Center for Women and Families teamed up for the Passion for Purple Cocktail Benefit held during Domestic Violence Awareness Month at the North Carolina Botanical Garden. Guests, who were dressed in purple, heard from speaker and New York Times bestselling author Janine Latus and enjoyed music from The Doug Largent Trio. The event raised more than $37,500 for the Compass Center’s initiatives including mental health resources and transitional housing support for survivors of domestic violence. Photography by Anna Creissen Photography

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1 LaKiera Grimes, Myanh Ta, Valerie Sauer, Teresa Rivera, Cordelia Heaney, Ashley Parks, Vivian Muzyk and Aastha Ghimire.

2 Chasity Pope, Amanda Knight, Autumn Osbourne, Tiffany Jackson, Rebecca Poole and Carmen Love.

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MEMORIAL HALL, CHAPEL HILL

Carmina Burana TUES, MAY 7 | 7:30PM

Carlos Miguel Prieto, conductor North Carolina Master Chorale Capital City Girls Choir

Debussy’s La Mer

Music Inspired by the Sea SUN, APR 14 | 7:30PM

Primitive, passionate, and powerful, Carmina Burana is full of romantic love and carnal desire.

Grant Llewellyn, conductor Brian Reagin, violin Media Partner: Our State

Sibelius: The Oceanides Chausson: Poème Boulanger: D’un matin de printemps Britten: Four Sea Interludes Debussy: La Mer

Tickets start at $18!* 12

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March 2019

*Price does not include tax.

ncsymphony.org | 919.733.2750

CAROLINA PERFORMING ARTS

18/19

SEASO N

com i n g t h i s spr i n g MARCH 1

MARCH 18

MARCH 21 & 22

MEMORIAL HALL

M O ES E R AU D I T O R I U M

MEMORIAL HALL

SAMMY MILLER AND THE CONGREGATION

KIDD PIVOT REVISOR

ENSEMBLE

MARCH 27

APRIL 2

APRIL 5

MEMORIAL HALL

MEMORIAL HALL

MEMORIAL HALL

BATSHEVA DANCE COMPANY VENEZ U ELA

4/10

CARRIE MAE WEEMS Past Tense

4/13

TOSHI REAGON and BIGLOVELY

4/23

NORTH CAROLINA JAZZ REPERTORY ORCHESTRA with special guest BRANFORD MARSALIS

AT CURRENT ARTSPACE+STUDIO

MITSUKO UCHIDA AND MAHLER CHAMBER ORCHESTRA

AT MEMORIAL HALL

SCHAROUN

GIL SHAHAM, & AKIRA EGUCHI,

VIOLIN

4/24 & 4/25

5/2–5/5

PIANO

SHAMEL PITTS Black Velvet: Architectures and Archetypes BOBBI JENE SMITH A Study on Effort KID KOALA Satellite / Robot Dance Party

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PEOP LE & P LACES

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OCRCC’s Holiday Auction Orange County Rape Crisis Center held its 31st annual Holiday Auction in the Blue Zone at Kenan Stadium in December featuring speaker Corey Bennett Williams, a local survivor and advocate. More than 330 guests raised nearly $100,000, one of the most successful auctions to date, for the center to provide help, hope and healing to the community. Photography by ZimZoom Photo Booth

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1 Top row: Brenda Stephens, Sara Stephens and Ray Wilkinson. Bottom row: Jenn McGinnis and Amber Roemmich.

2 Erin Hull, Julia Da Silva, Jessica Huey and Julie Ross.

3 Michael Kaplan and Cindy Hoang.

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PEO PLE & PLACES

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Family House Gala More than 300 generous attendees came together last fall to raise more than $240,000 at the SECU Family House at UNC Hospitals’ annual gala at The Carolina Inn. The funds will support 2,300 families who stay at the Family House each year. Photography

by Berkowitz Photography

1 Stephen Rich, Tom Bouldin, Betty Bouldin and Mary Norris Oglesby.

2 Stephanie Duncan, Richard Duncan, Gary Crunkleton and Megan Crunkleton.

3 Lou Pons, Marc Pons, Virginia Platto and Moisha Platto.

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the beautiful brain: the drawings of santiago ramón y cajal 25 January 7 April 2019

The University of North Carolina at Chapel Hill 101 S. Columbia St. at Franklin St. Chapel Hill, NC 27514 919.966.5736 | ackland.org The Beautiful Brain: The Drawings of Santiago Ramón y Cajal was organized by the Frederick R. Weisman Art Museum at the University of Minnesota with the Cajal Institute, Spanish National Research Council (CSIC), Madrid, Spain.

Santiago Ramón y Cajal, Glial cells of the cerebral cortex of a child (detail), 1904, ink and pencil on paper, 7 3/4 x 5 7/8 in. Courtesy of Instituto Cajal (CSIC).

March 2019

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THE ALL-NEW BMW X5

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Komen NC Triangle to the Coast VIP Event In November, Susan G. Komen North Carolina Triangle to the Coast held its VIP Cocktail Party celebrating Komen Scholars and Researchers at Blue Cross and Blue Shield of North Carolina. Guests raised over $60,000 and heard from Dr. Lisa Carey of the North Carolina Cancer Hospital and UNC Lineberger Comprehensive Cancer Center, and oncologist Dr. George Sledge of Stanford University Medical Center.

1 Ibrahim Darhmaoui, Salma Rezk, Kathryn Pietrosimone, Dr. Lisa Carey and Emily Bell.

2 Katy Poitras and Suzanne Herman.

Presented by chapel hill SCOUTS BSA Troop 39 UAL

11th ANN

Sunday, April 7, 2019 noon to 4 pm The Friday Conference Center $6 ea or $25 max per familY ALL PrOCEEDS BEnEFIT UnC CHILDrEnS and TrOOP 39 rain date april 28

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check out our online silent auction!

fine gifts, custom stationery, furnishings & interior design SOUTHCH A PELHIL L .COM 107 M E A DOW MON T V I L L AGE C I RC L E CH A PE L H I L L , NORT H C A ROL I NA 919. 24 0 . 5 475

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The Giving Party The 12th annual Giving Party raised more than $18,000 in two hours to support four local organizations: PORCH Chapel Hill-Carboro, Compass Center for Women and Families, Refugee Support Center and the American Red Cross.

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1 Marne Meredith, Laura Malinchock, Julia Grill, Lisa Josephs, Debbie Horwitz and Becky Hebert.

2 Carrie Sloan Norry and Alyse Levine.

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UNC Birth Partners’ Annual Celebration UNC Birth Partners convened for their annual gathering this winter, honoring more than 70 doulas who provide emotional, physical and informational support for women in labor. “A doula’s caring support helps a woman have a more positive birth experience, regardless of the type of labor and birth she has,” said Program Director Rhonda Lanning. Birth Partners’ support is free and open to any woman delivering at UNC Hospitals, many of whom would otherwise be unable to afford doula care. Photography by Beth Mann

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PHOTO BY JEFF POLISH

PEOP LE & P LACES

chapelhillmagazine.com

March 2019

1 Volunteers Andreina Malki, Shiva Bakhtiyari, Allison DeSarro and Waverlea Brown.

2 2018 Mentor of the Year Morgan Ferone, Mentor Coordinator Marjorie O’Reilly and volunteer Marriam Azam.

3 Program Director Rhonda Lanning and 2018 Doula of the Year Sarah McShane.

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Kidzu’s Fall Benefit In November, D.R. and Fran Bryan hosted Kidzu’s annual Fall Benefit in their Southern Village home. The event raised over $65,000 for Kidzu’s Education Fund named in honor of early education advocate Susan Ross. The fund provides free access to the museum’s educational exhibits and programs for at-risk kids living in the community, and for this coming year, it will also support immediate planning for Kidzu’s new museum. Photography

by Barbara Tyroler

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1 Chad and Laura Lynn Hall, Annelise Hardin, Smruti and Ripal Shah and Scott Hardin.

2 Kidzu Executive Director Lisa Van Deman, Michael Carmichael, Commissioner Renee Price, Karthik Shyam and Chapel Hill Mayor Pro Tem Jessica Anderson.

3 Fran Bryan, Steve Travers, Lawson Travers and D.R. Bryan.

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Play in our 11th Annual Golf Tournament or join us for an evening of bluegrass and barbeque on April 26, 2019 at the Chapel Hill Country Club.

Visit secufamilyhouse.org/bbq-golf for more information

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Salute to Community Heroes

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March 2019

2010-2018

In front of a crowd of more than 200, the Greater Chapel Hill-Carrboro Chamber of Commerce honored 12 locals at its 16th annual awards ceremony. The honorees included: Sergeant Chris Burnette, UNC Department of Public Safety Officer of the Year; Sergeant Ryan Daniels, Carrboro Police Officer of the Year; Relief Driver David Riggs, Carrboro Firefighter of the Year; Lieutenant Anne Wandishin, South Orange Rescue Squad Member of the Year; Officer German Barcenas, Chapel Hill Police Officer of the Year; Assistant Chief Jeff Cabe, Chapel Hill Firefighter of the Year; Sergeant Katie Spear, Orange County Sheriff Employee of the Year; Captain Andrew (Andy) Werner, Orange County Emergency Services Employee of the Year; Jackie Cole, Jim Gibson Volunteer of the Year; Linda Convissor, Town and Gown Award; Keith Taylor, D.D.S., Irene Briggaman Lifetime Achievement Award; and Robert Dowling, Citizen of the Year.

Photography by Brandi Leigh Photography

1 Chamber President and CEO Aaron Nelson, Chapel Hill Mayor Pam Hemminger, Officer German Barcenas and Police Chief Chris Blue.

2 Carrboro Mayor Lydia Lavelle, Carrboro Firefighter of the Year David Riggs and Carrboro Fire Chief Susanna Williams.

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In Our Schools

As part of Ephesus Elementary School’s “12 Days of Winter” event just before break, teachers and staff sang and danced in a talent show. “The Pillow People,” a group of teachers that included Hannah Murphy, art teacher, Pamela Shiers, first-grade teacher, Norma Centeno, first-grade TA, Amanda Phan, music teacher, Courtney Hart, first-grade teacher and Kirsten Venema, ESL Teacher, won the talent show and received a free lunch in February at The Loop. As assistant principal Danielle Sutton said, “For teachers being able to go off-campus for a nice lunch is a huge deal. The students really enjoyed seeing their teachers perform and the teachers get really creative with their costumes.”

Rashkis Elementary School students celebrated Positive Behavioral Intervention and Support Spirit Week in January. Each day had a specific outfit and theme, such as Wacky Tacky Tuesday: Organized, in which children wore their wackiest outfits and spring-cleaned their classrooms. Photos courtesy of Christina Richardson CHM

In December, Cameron Park Elementary Tiger Gavin Clewley, 8, won first place in his age division at the AAU Cross Country National Championship in Knoxville, Tennessee. Gavin holds the school record in the mile race (5 minutes, 58 seconds) and has broken six age world records in distance running, according to Association of Road Racing Statisticians. His most recent record was at the Gallop and Gorge 8K in Carrboro on Thanksgiving with a time of 32:15. Photography By AAU 30

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March 2019

Molly Brooks.

Kenan Harris and Logan Prenda.

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W HAT W E’RE E AT I N G ➾ NEWS BITES AT A CROSSROADS Jeremy Blankenship, formerly the executive sous chef, became the executive chef at Crossroads Chapel Hill in December. The Hillsborough chef previously worked at Magnolia Grill, Tyler’s Taproom and LaPlace.

OPEN, OPEN, READ ALL ABOUT IT In December, chef Ron Spada and Jennifer Spada opened a chophouse and oyster bar called The House at Gatewood in Hillsborough, serving up dishes such as smoked brisket and a bowl of “burnt edge baked beans.”

Gary Crunkleton of The Crunkleton and Sam Suchoff of The Pig opened a watering hole called The Neighborhood Bar in December. Adjoined to the Pig, the bar is on Weaver Dairy Road and also serves food.

was already obsessed with Lula’s biscuits.

Add country ham, a fried green tomato and hollandaise to one and you’ve got a darn near perfect dish. Chef William D’Auvray’s brunch menu is full of things he’d order for everyone’s favorite meal – but with his own twist. Losing the limp English muffin was the best thing that could happen to eggs Benedict; other standards like French toast get brûléed. “When I cook brunch, it’s an expression of everything that you want to eat whether it’s a giant sweet roll or the homemade doughnuts we make every Sunday,” William says. “I’m up at the crack of dawn at 4 a.m. cooking.” And about those doughnuts – cut into one and vanilla custard spills from the center.

It’s as close you’ll ever come to eating a cloud.

As for the drinks, they tend to showcase North Carolina-made liquors like Durham Distillery’s Damn Fine Mocha Liqueur. Offerings like the aptly named Sunday Scaries Remedy with iced chai tea, tequila and house-made vanilla bean syrup do exactly that. Biscuit benny, with fried green tomato, country ham, fried eggs and hollandaise, $12 – Jessica Stringer LULA’S | 101 E. Franklin St., Chapel Hill lulaschapelhill.com

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SAVOR THE DATE Big Sadie Pop Up at Mel’s Commissary and Catering March 10, 1-6 p.m.

Come with an appetite for pulled pork barbecue, smoked chicken, macand-cheese and cornbread.

Stay for the live music on the patio and beers from Steel String Brewery.

Foothills Brewing Beer Dinner March 20, 6:30 p.m.

Acme’s second Meet the Makers dinner series shines the spotlight on the WinstonSalem brewery.

At the end of January, Pho Happiness, a Vietnamese restaurant, moved into the West Franklin Street space formerly occupied by Guru Indian Restaurant.

Haw River Grill in the Elliott Square shopping center opened in January, replacing Japan Express.

Mr. Tokyo Japanese Restaurant, a sushi bar and hibachi spot, opened in Rams Plaza in January.

Sal’s Pizza reopened in a former coffee shop space just across the breezeway off Homestead Road.

COMING SOON [B]Ski’s on East Franklin Street closed in January and the space will reopen as early as March as the fourth location for Dame’s Chicken & Waffles.

NO LONGER A MYSTERY Erik Lars Myers, founder of recently shuttered Mystery Brewing, joined Fullsteam Brewery in Durham as the director of tavern operations in January.

NEW YEAR, NEW ME CrossTies Barbecue changed its name to CrossTies Bistro & Beer Garden to reflect the shift to a broader menu. The new version offers lower prices, vegan and vegetarian dishes and a focus on outdoor dining.

JUST THE VEGANNING Coco Bean Vegan Market, the Triangle’s first 100% all-vegan market, opened in January as an expansion of Coco Bean Coffee Shop and Cafe in East 54.

The eco-friendly market offers a bounty of vegan baked goods and pre-packaged vegan and gluten-free foods, including many refrigerated and frozen grocery items. CHM

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C H E F ’S TA B L E

“

I learned to cook when

I was about 6. My parents ran a grocery store on the first floor of our home in Sendai, Japan. Every week, my father would take me to a huge fish market in town.

I saw so many crazy-looking kinds of fish and countless vegetables. Running the local grocery, my parents worked late every day. My little brother and I got so hungry. Even though I didn’t know how to cook, my parents would tell me to fix something to eat. I made a few small fires in the kitchen, but fortunately didn’t burn our house down. I started to learn how to control the heat and temperature to make different things. My father was notoriously picky, so that helped develop my own sense of taste. When I came to the U.S. 21 years ago, I was looking for a job to support my family. I hardly spoke any English so I started working at a Japanese restaurant in Raleigh.

Yuya Chiba Akai Hana

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WHERE DID YOU LEARN HOW TO COOK?

My great aunt when I was

cook from working with a couple of great chefs when I was younger. I had the privilege of working with Brian Stapleton and Ben Barker in my first two jobs out of culinary school. They were very different chefs, but I was able to learn a ton of things from them that I still use today. Also, I would read every cookbook I could get my hands on and experiment. Something that is so hands-on like cooking, I feel you have to be able to teach yourself some things.

Any good cook has to be able to figure things out.

growing up, when I was 5 or 6, had a little family restaurant in upstate New York, and I used to go in the kitchen every other day and was just amazed. And that’s where my inspiration was – with my great aunt Louise, and then I spent a lot of time in the kitchen with my grandmother and mother. And my mom was much more kind of like, ‘I’m going to throw this thing together’ and always made something great. My grandmother was much more old school and very precise and a heck of a baker. And I just picked it up and I’ve just been doing it ever since for 37 years.

Jeremy Blankenship Crossroads Chapel Hill at The Carolina Inn

Ron Spada The House at Gatewood

I really learned how to

I started working in

kitchens when I was 16, so most of my cooking comes from watching and learning in restaurants. Every time I would see a new dish I would pay attention to how the cook would make it.

As I worked my way up to being trusted to make the food I was so interested in, I had some incredible mentors and chefs who took me under their wings.

I did pick up some good soul food recipes from my grandmother when we would prep for Thanksgiving and Christmas meals together as well, but most of my training is from my time in the industry. CHM

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CALENDAR • It’s your last chance to catch ‘“The joy is in the going”: Bayard Wootten Photographs North Carolina and the South’ at Wilson Library through March 13. The collection captures scenes from her journey around the South.

wo years ago, I watched as “Dumpster Monster” emerged from a green waste receptacle at the corner of the main UNC quad.

Stitched together with plastic bags, the monster unfurled, towering high above the Arts Everywhere Day onlookers.

That day I also watched people of all ages paint a mural and play pianos in the middle of The Pit. Now the third annual Arts Everywhere Day returns on Friday, April 12 with more colorful installations, pop-up performances and a chance for students, families and the public to make their “Crouching Spider” came to UNC on loan in August 2018. The artist Louise Bourgeois touched on themes of identity, alienation and sexuality own art all over campus and in her body of work. town. The day coincides with evening exhibits and events Benches I” up close. Senior Hampton during 2nd Friday ArtWalk in Carrboro and Chapel Hill.

Emil J. Kang, special assistant to the chancellor for the arts, says he Smith says, “[My contemporary art history] hopes the arts will be a cornerstone at UNC and across the region. course encouraged me to grapple with “As we carry forward the vision for the arts at Carolina set forth by [Louise’s] belief in the art object’s ability former Chancellor Carol Folt, Arts Everywhere is continuing to make to confront the viewer – and ‘Crouching dynamic connections and great strides for the arts across campus and Spider’ did just that, amplifying my in the community,” says Emil. “Through partnerships both on and off- awareness of my own physicality while campus, we are harnessing the unique power of the arts as a universal simultaneously heightening the negative language to inspire original ideas and provoke change.” implications surrounding spiders.” Visitors Of course, you don’t have to wait until April to experience the arts aren’t supposed to touch the gigantic on UNC’s campus. Two sculptures from artist Louise Bourgeois on spider but can take a seat on one of the loan from the Easton Foundation loom large. Some UNC students ocular benches. had the chance to interact and study “Crouching Spider” and “Eye – Jessica Stringer CHM

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PHOTO BY ART HOWARD

T

• Join Jon Parrish Peede, Chairman of the National Endowment for the Humanities, and William R. Ferris, who served in that role previously, for a talk on humanities leadership and the South on March 19 at Hyde Hall.

• Listen to the 2019 Frank B. Hanes Writerin-Residence, Tayari Jones, give a reading on March 19.

• Discover the connection between music and 20th-century black politics with concert curator Aaron Harcus March 23 at Moeser Auditorium.

• Feel the love with Music on the Porch’s opening act, ZOOCRÜ, on March 28 at the Love House.

– James Dupree

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re cover A starving teenager with a rare disorder and an incomparable strength

By H an n ah Lee | P h o to g rap hy by Be th Mann

ave you ever woken up to the sound of your own screams?

LewLew Whayne has. And that’s the worst part of it all, she says. The other parts – the vomiting 50, even 60 times a day; the tubes and cameras running through her like a machine – were miserable, make no mistake. But the screaming, and the hopelessness that causes it, is something you never forget.

The East Chapel Hill High School (ECHHS) student lay in her hospital bed at Duke University in December of 2017 exhausted, but resilient. Her dark, drained

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LewLew’s bedroom wall is covered with dozens of letters from friends, family and strangers who sent their prayers and well-wishes.

March 2019

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W ELLN ESS

become a nightmare. Doctors prescribed her antibiotics, but by the second week she was still sick and was severely dehydrated.

By the third week, she was in the hospital.

She blinked, and her life as an AP scholar and varsity volleyball player had veered onto a new, unstable path.

The year to come matured LewLew in ways she couldn’t have imagined.

After multiple MRIs, CT scans, blood tests and stool samples, she was sent home with instructions to see a psychologist and take Lexapro, an antidepressant, along with other anti-anxiety medicines.

Even with a tube to feed her, LewLew continued to gag every day through December and January and often only bile.

There was nothing in her stomach. Her face paled. She lost 20 pounds. And after several hospital visits, the doctors sent LewLew home in a wheelchair, this time with a different tube, but a tube nonetheless.

Though the tube fed her just enough to keep her alive, she still starved through that winter and spring.

During that first half of 2018, the doctors thought she must have rumination syndrome, a condition in which those afflicted repeatedly and unintentionally spit up undigested food from the stomach.

“Eventually they said that the only way that they could help is if I went to this

TOP LewLew and Hayden are very close. The older brother often drives home from Virginia Tech to check up on his sister on the weekends.

RIGHT When UNC Basketball Coach Roy Williams got word of LewLew’s sickness, he gave her a signed basketball along with 2018/19 season tickets to games.

eyes fluttered toward her father: “Did they find anything?” she asked, her eyes watering from the pain.

Hours earlier doctors had roused her at 5 a.m. to prepare her for an endoscopy. And if the thought of having a camera down her throat wasn’t terrifying enough, they would also snake a nasogastric intubation tube into her stomach.

Why was her body rejecting food? It had been this way for three weeks.

“I remember craving grilled cheese,” LewLew says about the memory. “I couldn’t even have an ice cube. I was mad because I had all these tests – and they weren’t painless.

“If I went through all this pain for nothing,” she says, trailing off. Then, she says, her dad told her they didn’t find anything.

An illness that she thought came from a stomach bug had quickly 40

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March 2019

therapist,” LewLew says.

Some doctors thought she had an eating disorder; the Whayne family rejected this diagnosis. But after a few weeks, LewLew dropped her resistance and saw a therapist, did progressive relaxation, acupuncture, even meditation.

“The one thing that did help,” LewLew says about the meditation.

“I had chronic pain syndrome, so I was in pain everywhere just because I wasn’t moving a lot.”

But through it all, her family said, LewLew remained optimistic.

“We were all scared because we didn’t know what was wrong with Lew,” says Hayden, her brother. “But Lew had such a positive attitude the entire time. Every time she threw up she didn’t cry or anything like that, she was like, ‘Let me try this food, let me try that, let me keep trying.’ She was starving, but she was so positive about everything.”

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W ELLN ESS

That’s how she wants everyone “I remember going into that to remember 2018. Not for the meeting and expecting them to pain or the sadness that would find nothing because I had gotten sometimes overcome her at kind of used to that,” LewLew says. night or the frustration with But they found it. After six the doctors. months, she had the correct “I’m just taking it one day at a diagnosis. time and that’s what I’ve kind of “It was kind of like a sigh of said throughout the entire process, relief because I was told that one day at a time,” LewLew says. it was due to my brain for so “That gives me hope, and it helps long,” LewLew says. “And then, a lot.” they finally figured it out, and it Then in April, a breakthrough. matched everything that I The doctors ordered an esophageal was feeling.” manometry test, which measures Dr. John Petty, a pediatric the strength and muscle surgeon in Winston-Salem, agreed coordination of the esophagus to do her operation the first week during swallowing. She laid down of September 2018. He moved all on the exam table and drank a her organs behind the mesenteric small syringe of water. artery so the organs could fit Up to that point, LewLew had properly – he also removed her not been able to eat or drink appendix. anything – not even a sip of water.

And just like that, the SMAS Hayden, LewLew and Laura are so thankful for their three She drank the water. And she was gone. But eating regular dogs like Sandy, who gave them so much comfort during didn’t vomit. portions didn’t return so easily. this painful past year.

“All of a sudden I had this In the fall, she was strong ‘Aha!’ moment,” says Laura, enough to return to ECHHS for LewLew’s mom. “I just watched her junior year and catch up on my daughter keep water down! Because as a mom, hearing that your Spanish, pre-calculus and multiple AP classes. But for breakfast, she daughter is starving or thirsty or waking up crying because she’s so could only eat a small cup of oatmeal, which would have to last her five thirsty, to see that is terrifying.” hours – long enough for her to wait and eat again when she got home.

But the minute she sat up, the water came up.

When Woody Durham, the longtime play-by-play radio voice for “You’re not supposed to be able to eat or drink lying down,” LewLew UNC basketball, died last year, LewLew thought of his wife, Jean. “I says. “That’s weird. The doctors thought I would choke.” started making little paintings of angels,” LewLew says. “I was hearing For the next month, LewLew treated every day as a challenge. She other people were going through hard times and I was, too, so I thought tested her stomach’s strength with three peanut butter-and-banana that was maybe a way that I could help.” LewLew’s grandparents, Lynne smoothies a day while lying down. And she continued to do her Zimmerman and Bill Tate, are good friends with the Durham family, school work at home, having missed the rest of her sophomore year – and LewLew gave Jean her first angel. determined to not fall behind.

The hand-sized angels have spread throughout Chapel Hill and Meanwhile, Laura dove into research, refusing to give up. She knew Durham. Now, LewLew gives them to anyone who needs an extra her daughter’s illness was physical – not mental – so she kept asking reminder of love. Though the 17-year-old is still struggling with the longquestions. Her theory: Superior Mesenteric Artery Syndrome (SMAS). term effects of her illness, even post-surgery, positivity remains.

So in late May, the Whaynes went to their friend, Dr. Michael On January 25, she again found herself in the solemn white halls of Steiner, the only doctor LewLew would truly listen to. Finally, a doctor a hospital, awaiting another surgery with Dr. Petty. Clothes drooped who would allow her to take the tests that would prove she had SMAS, from her once-athletic 5-foot-7-inch frame, and she weighed 115 pounds, which occurs when the duodenum (the first part of the small intestine) her lowest yet. He removed her gallbladder because it no longer worked becomes compressed between two arteries. properly and found serious issues with her duodenum and other areas.

In younger patients, SMAS most commonly occurs after corrective But finally, “She is fixed,” her mother says. “Dr. Petty saved her life spinal surgery for scoliosis. But that didn’t apply to LewLew. It turns twice.” After almost a month, she was discharged with another feeding out, her superior mesenteric artery, the one that pinches against her tube and now takes injections twice a day to sustain nutrition. intestine, swelled, blocking food from going into her stomach, like a “I’m ready to be done.” LewLew says. “I’m ready to recover.” CHM kink in a water hose that stops the flow.

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N OT ED.

LOCAL BOOKS

In November,

Art Chansky, whose 2005 book “Blue Blood” detailed the history of UNC- Duke

Chapel Hill High School junior and bassist Tim Rinehart

basketball games, published a second volume in October, “Blue Blood II: Duke-Carolina: The Latest on the Never-Ending and Greatest Rivalry in College Hoops.”

SCHOOL WORK UNC Chancellor Carol Folt resigned on

Jan. 31. In a letter to faculty earlier in the month, she said she planned to resign in May, but the UNC Board of Governors asked her to leave within two weeks. In her letter, she also said she had approved the removal of the pedestal and remaining pieces of the “Silent Sam” Confederate monument that had sparked protests.

WHAT WE’VE HEARD AROUND TOWN …

Carrboro High School junior Fred Larsen was named a 2019 National YoungArts Foundation merit winner in jazz trombone.

Fred was recognized for his outstanding artistic achievements and joined 710 of the nation’s most promising young artists across 44 states. Winners received awards up to $10,000, participated in YoungArts programs nationwide and engaged with renowned mentors.

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(far left) performed at Disney World in the orchestra group of the 2018 All-National Honor Ensembles, a group of the top student musicians in the United States.

East Chapel Hill High School student Jihee Seo won four

Gold Keys and a Silver Key at the Eastern/Central North Carolina Regional level of the Scholastic Art and Writing Awards in January.

Four of her works have now advanced to national adjudication.

In February, Jennifer Bennett began her role as the assistant superintendent for business and finance for the Chapel Hill-Carrboro City Schools. She served the same role with Vance County Schools and held similar positions with Durham Public Schools and the North Carolina Department of Public Instruction.

Carrboro High School coach Steve Scanga

was named the North Carolina Coach of the Year (2017-18) for volleyball. He was nominated by the North Carolina High School Athletic Association and recognized by the National Federation of State High School Association (NFHS).

Ten Chapel HillCarrboro City Schools (CHCCS)

employees were named among the nation’s newest National Board Certified Teachers (NBCTs), the highest mark of professional achievement for educators. They are: Amanda Soldner, Jacqueline CerdaSmith, Matthew Harkey, Lisa Ibarra, Hannah JenningsMurphy, Jaslin Dais, Whitney Maxwell, Chelsea Robinette, Anne Zahren and Stacie Boyer.

Fourteen other CHCCS employees also renewed their certification. The newly NBCTs, along with those achieving recertification this year, will be recognized at a celebration in May. Chapel Hill High School wrestling coach Robert “Tripp” Price, who has coached

for 30 years, was inducted into the North Carolina Wrestling Hall of Fame in January.

Chapel Hill High School coach Jason Curtis was

selected by the NFHS Coaches Association as the 2017-18 North Carolina Coach of the Year for boys soccer.

WHAT AN HONOR In November,

her responsiveness to operators’ calls and her respectful demeanor. Shanika has worked for Chapel Hill Transit for 10 years.

Colleen Lanigan was

named the Special Olympics of North Carolina coordinator of the year at the opening ceremony of the group’s 2018 Fall Tournament in Charlotte. “She leads a great local program for Chapel Hill and the Orange County community,” Keith L. Fishburne, the SONC President and CEO, said. “We are grateful for her commitment to improving the lives of people with intellectual disabilities through sports and are happy to recognize her hard work.”

in December. Nate also received the Power Award for 48 years of service to the Chapel Hill-Carrboro community/Hargraves Community Center at the EmPOWERment, Inc.’s annual gala at The Franklin Hotel.

Martin Luther King Jr. Leader Award in January. Delores, pictured with Creighton

Blackwell, was selected by the

United Way of the Greater Triangle for her commitment to create a “Beloved Community” for all.

The 34th annual MLK Jr. Memorial Banquet at the UNC Friday Center honored civil rights lawyer Adam Stein with a Citizenship Award for his years of promoting justice and equality.

Anthony Carey, the general manager of The Siena Hotel,

won the Stars of the Industry Lodging Operator of the Year award from the North Carolina Restaurant & Lodging Association.

In December, Gov. Roy Cooper awarded Barry Jacobs, who was leaving the Orange County Board of Commissioners after a 20-year stint, the Order of the Long Leaf Pine, the highest award for state service that the governor can bestow.

The technology publishing company 24/7 Wall St. has listed the Durham-Chapel Hill area among the 25 most innovative cities in the country, in part because of its two major research universities and the 275 companies within Research Triangle Park.

Send us your noteworthy moments!

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

ON THE MOVE Erick Snover recently joined the C’est si Bon Cooking School as the executive chef.

PHOTO BY DAVID HUNT OF ORANGE COUNTY

Delores Bailey, executive director of EmPOWERment, received the group’s first

a nonprofit that provides jobs to adults with autism and disabilities, is featured in a 30-minute documentary, “Extraordinary People,” that debuted last April. The film follows the lives of six adults who have autism, including Vinnie Ireland, the son of EV co-founder Lori Ireland.

➾

Hargraves Community Center Supervisor Nate Davis, a longtime community member and Town of Chapel Hill employee, retired

Extraordinary Ventures (EV),

Erica Palmer Bryant was

named Orange County’s Child Support Services Director in November. Erica was named the interim Child Support Services Director last summer to replace Janet Sparks, who retired in August.

Chapel Hill Transit named Shanika Nickerson as

supervisor of the year for March 2019

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N OT E D

Giselle Feiger was named

to the Board of Directors of the Orange Chatham Association of REALTORS

(OCHAR) in December.

Before real estate, Giselle conducted international public health research and program planning with teams at Columbia, Johns Hopkins and Harvard Universities.

Carolina Performing Arts hired Corey Blaustein as its marketing and

communications manager in January. Corey, who comes from Seattle Art Museum, will work on CPA’s program books and with media publishers, and will help plan and manage marketing campaigns.

Linda Convissor, the

director of community relations at UNC, retired in December after over 20 years with the university.

In the new year, Jennifer Player took over as Executive Director of Habitat for Humanity of Orange County. She replaced Susan Levy who retired

after serving as the affiliate’s first executive director, a role she held for 26 years. Jennifer has been with Habitat since June 2014 and was previously the organization’s director of development and the associate executive director.

Chapel Hill/Orange County Visitors Bureau, to be a

member.

The Historic Hillsborough Commission named Ronda Tucker as the director of the Burwell School Historic Site in January.

Ronda, who has served as the site director for the last three years, replaces Kate Faherty, who stepped down after three years as director of the recent year-long Elizabeth Keckly exhibit.

Kate still sits on the research committee for the school.

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in January. She will provide neurotoxin and dermal filler injections, laser hair removal and other services.

Lt. Milton Durham, pictured below right with Police Chief Chris Blue, retired in January

after more than 25 years of service with the Chapel Hill Police Department. CHM

In January, the North Carolina Travel & Tourism Coalition chose Laurie Paolicelli, the executive director of the

Hillary Casselli joined the Medical Day Spa of Chapel Hill as an aesthetic and laser nurse

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TAKING CARE OF BUSINESS

I

n the weeks since we launched Durham Inc., a business-focused offshoot of Durham Magazine, we’ve heard a common call from the many innovators here: Hey, what about us?

Way ahead of you, Orange County.

Welcome to the new business section of Chapel Hill Magazine.

The business sector here is thrumming.

It offers a unique counterpoint to the more widely covered boom in Durham and is just as full of creative people starting the next big thing or eagerly pitching to investors or finetuning promising startups into full-throttled machines.

But we also know that good business stories are as much about the people behind the companies as they are about industry trends and bottom lines. The leaders, after all, are  michael@chapelhillmagazine.com the ones who fought, built, lost, hurt and triumphed in an often unforgiving environment.

In the following pages, we start with three businesses in varying stages of development, but whose leaders each exemplify the entrepreneurial spirit. They had a unique idea, and they put it into action.

What lessons did they learn? What sustained them in the lean years? How do they balance the never-ending demands of business and family?

These are the things that interest us. These are the stories we’re here to tell. CHM

48 • chapelhillmagazine.com • March 2019

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BUSINESS

BIZBRIEFS TALENT POOL

Participate, which creates online training and support communities for educators, named Dr. Todd LoFrese as Chief Business Officer in November. Todd has previously served as the assistant superintendent of Chapel HillCarrboro City Schools.

Caroline Riggsbee joined Pinnacle Financial Partners as area manager and financial advisor in December. She will lead the firm’s client advisory team in the Triangle area and is based in the Farrington Road office.

The Hillsborough/Orange County Chamber of Commerce Board of Directors elected Chad Collins as the 2019 president in December. The board also appointed new executive officers – Denise Carrillo, Raul Herrera, Katy Zvolerin and Jennifer Warren – and board members – Billy Maupin, Kate Carroll and Aubrey Williams.

Dr. Scott Hardin left Studio G Aesthetic & Family Dentistry in December to work with his wife, Dr. Annelise Hardin, at her pediatric dentistry practice, Southern Village Pediatric Dentistry, and to spend more time with his family.

Dr. David McGlohon replaced Dr. Hardin in January, coming from his private practice in Rocky Mount.

Matt Gladdek was named executive director of the Chapel Hill Downtown Partnership in January. Matt most recently directed policy and planning for Downtown Durham, Inc., where he led the Downtown Durham Master Plan.

The Chapel Hill-Carrboro Chamber of Commerce elected its 2019 officers in January including Chair Creighton Blackwell of Coastal Credit Union, and Vice Chair Ellen Shannon of Shannon Media, Inc. and Chapel Hill Magazine.

Rounding out the other elected officers are Immediate Past Chair Reagan Greene Pruitt of Blue Cross Blue Shield of NC; Treasurer and Finance Committee Chair Joel Levy of Joel I. Levy CPA, PLLC; and General Counsel H. Arthur (Arty) Bolick II of Brooks Pierce.

50 • chapelhillmagazine.com • March 2019

NEW ON THE SCENE Two coworking spaces opened in December – Carolina Coworking and Spaces – adding a total of 39,000 square feet of work space for Chapel Hill residents, entrepreneurs and businesses.

Located behind the Google office on Franklin Street, Carolina Coworking has a break room with free coffee, a shower and changing room, private call rooms, locking storage and laser printing. Spaces feature floor-to-ceiling views of Finley Golf Course off NC-54.

RELOCATED

Catherine Village French Design, an interior design company, moved to Southern Village in January.

Gates Management & Realty moved from downtown Hillsborough to the Colonial Business Center at 236 Orange Grove Street in December.

ACCOLADES

Tanjo Inc. was named a 2018 “Cool Vendors in AI for Marketing” by Gartner, a global research company. Based in Carrboro, Tanjo is an awardwinning artificial intelligence and machine learning company.

Circle K Stores No. 818 on Churton Street won the Responsible Retailer of the Year Award 2018 from Orange Partnership, a nonprofit that works to create a safe and substance-free environment for youth.

CLOSED FOR GOOD

Cameron’s, the eclectic gift shop in Carrboro, closed Jan. 12. The store owners and sisters, Wendy Smith and Bridget Pemberton-Smith, took over operations of Cameron’s in 2002, but the store has been a staple of the Chapel Hill-Carrboro business community since the late 1970s.

Wendy will now be working for Shannon Media Inc., and Bridget will be working as an art therapist.

Business

FORECASTING

$$$ Merito Alpha, a startup that allows gamers and computer users to rent their hardware computer power when it’s in idle mode, raised $1.1 million of an equity round aimed at $1.3 million from 25 investors, according to a regulatory filing.

Founded by Evan Neal in January 2017, Merito Alpha says that it “connects the dots between gamers and cryptocurrency mining. Merito is an automated software application that turns any gaming PC into a money earning machine.”

ACQUISITIONS Florida-based Ram Development Co. bought the former University Mall off Fordham Boulevard in December. The company built the 140 West mixed-use condominiums on West Franklin Street.

The new owners are planning a “multi-phase” effort to “modernize the property and create a true town center for Chapel Hill,” says Ashley Saulpaugh of Ram Realty Advisors. The company is also building the 272-unit Fordham Boulevard Apartments on the old Days Inn property on South Elliott Road, a short walk from the mall. CHM

The Hillsborough/Orange County Chamber of Commerce hosts the quarterly Central Carolina Women in Business luncheon on March 19, 11:30 a.m. to 1 p.m., at SpringHill Suites in Durham. Enjoy lunch and connect with fellow members.

Learn if your startup is on the right path at The Angel Investors Reverse Startup Pitch on March 20, 5:30 to 7:30 p.m., at Carolina Coworking. At this free event, Triangle angel capital groups will be giving presentations and taking questions.

Come mingle with members of the NC Triangle Chapter of Ellevate on March 20 from 6 to 7:30 p.m. at City Kitchen. The monthly meetup gives you an opportunity to socialize and network with a community of professional women committed to helping each other succeed.

Join Chapel Hill-Carrboro Chamber of Commerce for Business After Hours on March 21 from 5:30 to 7:30 p.m. at Catherine French Design. The monthly event serves as a great way to connect with and gain advice from other business professionals.

The Kenan Institute of Private Enterprise hosts the Alternative Investments Conference on March 28, 9:45 a.m. to 8 p.m., at The Carolina Inn. Network and share ideas with influential industry leaders and other investment professionals, attend panel discussions about the latest industry trends and more. – Adam Phan

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March 2019 • chapelhillmagazine.com • 51

BUSINESS

RECENTLY FINISHED PROJECTS, ONGOING CONSTRUCTION AND PROJECTS TO COME

BY JESSICA STRINGER | MAP BY KEITH WARTHER

52 • chapelhillmagazine.com • March 2019

1

Lloyd Farm | Conditional rezoning petition approved

2

Claremont South | 96 units approved by Conditional use permit

3

Chapel Hill High School | under construction

4

Carolina innovation Park | Approved by Council

5

South Green | under construction

6

Homestead Rd Active Adult Housing | under Review

7

Shelton Station | under construction

8

Carraway Village | Phase 1 under construction

9

Amity Station | under review

Mixed Use | 700 and 706 Old Fayetteville Rd.

Residential | 1001 Homestead Rd.

Institutional | 1709 High School Rd.

Mixed Use | 7000 and 7001 Millhouse Rd.

Commercial | 501 S. Greensboro St.

2

Residential | 2217 Homestead Rd.

Mixed Use | 410 N. Greensboro St.

Mixed Use | 3000 Eubanks Rd. HIL

Mixed Use | 322 W. Rosemary St.

10

SECU Branch at Charterwood | final plans under review

11

Union at grove Park | Under construction

12

chapel hill retirement residence | under construction

13

Turkish Cultural Center | Under construction

14

Fordham Apartments | Under construction

15

Glen Lennox | Under construction - Phase 1

16

trilogy Chapel Hill | Under construction

17

Greenfield | Construction complete

18

Wegmans | Under construction

19

Eastowne Redevelopment - Phase 1 | Demolition Only

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Commercial - Retail | 1621 Martin Luther King Jr. Blvd.

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W H AT ’ S U P ?

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Residential | 425 Hillsborough St.

Residential | 700 N. Estes Dr.

Institutional | 1609 E. Franklin St.

Residential | 1300 Fordham Blvd.

Mixed Use | 5 Hamilton Rd.

Residential | 1000/2000 Novus Ln.

Residential | 1719 Fordham Blvd.

Commercial - Retail | 1820 Fordham Blvd.

Office | 100 Eastowne Dr.

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March 2019 • chapelhillmagazine.com • 53

BUSINESS

1 LLOYD FARM

• The Carrboro Board of Aldermen voted in October 2018 to rezone the 40-acre tract to a conditional mixeduse designation.

• The developer will submit an application for a conditional use permit, and the project must be approved before construction could start.

2 CLAREMONT SOUTH

• 96 units approved by conditional use permit • 92 lots approved by plat, 18 homes under construction, 53 certificates of occupancy issued and 22 vacant lots.

3 CHAPEL HILL

HIGH SCHOOL

• Addition of approximately 163,000 square feet • Construction of a new access to Seawell School Road • Reconfiguration of the parking facilities 4 CAROLINA

INNOVATION PARK • Features an Innovative, Light Industrial Conditional Zoning District (LICZD) designation.

• Entitled for up to 200,000 square feet in four buildings.

• Developed by Bold Development Group 5 SOUTH GREEN

• Four-sided brick buildings will house tenants such as Coronato Pizza, Craftboro Brewing Depot and Montessori Academy.

• Other features include an extension of the bike paths in Carrboro and a roundabout.

6 HOMESTEAD RD

ACTIVE ADULT HOUSING

• The proposed project is a 198-unit residential apartment development restricted to tenants over the age of 55.

The multi-family residential development is proposed for 17 acres located south of Homestead Road.

• The developer will return with a revised application due to major design changes that had not been reviewed by planning staff or advisory boards.

7 SHELTON STATION

• The project was split into two phases. The first phase, a twostory commercial building, is completed.

• The commercial building includes UNC Horizons’ 5-star Early Head Start Child Development Center, meeting and treatment rooms, prenatal clinics, maternal and child therapy space with observation rooms.

• Construction has begun for the second phase, a residential building.

8 CARRAWAY

VILLAGE

• 403 units, including 135 studios, 109 one-bedroom units, 136 two-bedroom units and 23 three-bedroom units • Expected to open in April • Amenities include a saltwater pool, a lap pool, steam room, a dog park and a gym.

9 AMITY STATION

• Six negotiation sessions between the applicant and the Amity Station Council Subcommittee, facilitated by the Dispute Settlement Center, were held between January and May 2018.

• During the summer of 2018, the applicant team continued exploring options and proposed to re-open

54 • chapelhillmagazine.com • March 2019

negotiations on the project with a provision to limit the minimum tenant age to 22 years old.

10 SECU BRANCH AT

CHARTERWOOD

• Application proposes a new bank branch building, separate drive-thru ATM, driveway extension and new parking.

11 UNION AT

GROVE PARK • 850 residences • Two four-story buildings have a modern approach while there are three two-story townhousestyle apartment buildings.

• Amenities include an integrated two-story clubhouse with yoga and exercise rooms, gaming area and outdoor pool.

12 CHAPEL HILL

RETIREMENT RESIDENCE • 152-suite facility for seniors 13 SANCAR TURKISH

CULTURAL AND COMMUNITY CENTER • Named for UNC’s Nobel Prize winner Aziz Sancar and his wife, Gwen.

• Broke ground in August 2018 • Will include a 9,700-squarefoot community hall with classrooms and offices, along with a two-story scholars’ guesthouse.

14 FORDHAM

APARTMENTS • 272 apartments with a mix of studios, 1- and 2-bedroom units.

• Amenities include fitness studio, dog spa, fire pit and pool.

• The property will also provide a public pocket park providing direct access to the future greenway along Booker Creek and a landscaped public path along Fordham Boulevard.

15 GLEN LENNOX • Founded in 1950 by William Muirhead, the area is getting an overhaul with phase one’s estimated completion in 2020.

Link Apartments Linden will have 215 units and amenities such as a saltwater pool.

• Future phases will include 100,000+ square feet of Class-A office space.

16

TRILOGY CHAPEL HILL • 328 units, including 227 one-bedroom units, 78 twobedroom units and 23 threebedrooms.

• Amenities include resortstyle pool, fitness center and outdoor grilling area.

• Project is expected to be completed by January 2020.

17 GREENFIELD • Phase one was completed in January 2018.

• Greenfield Place consists of 80 apartments, reserved for residents whose households earn less than 60 percent of the area median income, or $48,360 in Orange County.

• The second phase included Greenfield Commons with 69 units of rental housing for limited-income seniors.

18 WEGMANS

The project proposes to construct a grocery store totaling approximately 99,000 square feet of floor area.

19 EASTOWNE

REDEVELOPMENT PHASE 1 • Four office buildings were demolished.

• UNC Health Care is proposing an 18-month timeline with opportunity for public meetings on the multistory building that will replace them.

Source: Town of Chapel Hill and Town of Carrboro

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For leasing information contact Gary Hill, CCIM 919.913.1116 | 100 Europa Drive, Chapel Hill, NC

BUSINESS

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56 • chapelhillmagazine.com • March 2019

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Business

THE ENTREPRENEURS

PUTTING THE CARE IN HEALTH CARE

A change of scenery, and trial and error, created success for Oakkar Oakkar

O

BY MICHAEL MCELROY | PHOTO BY BETH MANN

akkar Oakkar, the CEO of Keona Health, left a daily surfing routine and a successful software company in Hawaii and moved to Chapel Hill with an idea to make health care more patient facing. He was accepted into grad school at UNC while launching Keona – which builds software for health care call centers to manage patient support operations – with four others: Javed Mostafa, Jimmy Kaanapu, Stephen Dean and Jason Skowronski. Below is a conversation with Oakkar, condensed and arranged for clarity.

How did all this start?

I had no intention of going to grad school. I had my own software development company in Hawaii and was making a lot of money and having fun surfing every day.

I was in real estate and tourism, but I used to surf with this guy who was implementing electronic medical records at larger hospitals in the country,

and he said personalization in health care was impossible because of regulations.

And I thought, “Wow, this is a cool area to disrupt.”

How’d you come to Chapel Hill?

My girlfriend at the time, now my wife [Eva Oakkar], got into UNC for grad school. And she said, “You know, you’ve been talking about this for a long time, you’re coming with me.” But I got really bored here and wanted to learn more about health care so I reached out to Javed, a UNC professor. And he made me an unbelievable offer, to let me spin off a company here.

How did your idea evolve?

We thought if we develop this super powerful app that looked at a patient’s health history and looked at what they’re going through, and then told them exactly where they should go and helped them set up appointments, then no one would have to call anyone. And we got two grants from the National Institutes of Health.

But the providers in our clinical trials said that only two or three people were using the app, and the providers were

getting 5,000 phone calls a week. People want to talk to someone.

The market wasn’t ready yet.

So we decided to build the entire platform for the whole ecosystem.

It’s not just a sexy little app anymore.

Now we Oakkar Oakkar, CEO of Keona Health, in process several UNC’s genome science building. million messages every year, and last year, we quadrupled How do you balance our revenue. business with family?

We’ve got two babies now, What have you learned? and they’re just awesome.

You can’t give up. But don’t be The success of Keona has afraid to go back to investors become less about my ego and tell them you messed up, but and more about my family. now have a better idea. I wish we I want to succeed for them. hadn’t spent three or four years I recently spent 15 days in before making the adjustment.

Burma. Completely unplugged.

Letting go is huge.

I learned that ego is the root of But we didn’t push that a lot of problems in business original idea aside, we just said, and the world. Love and “One day, when they’re ready, gratitude are the most powerful we’re going to go all out.” Just emotions. It’s like when my wife because your idea doesn’t work left Hawaii, I had no idea about at first doesn’t mean it will never North Carolina, but I wanted work. So adapt and be patient, to be with her. So I said, “I’m and when the timing is right gonna fall in love and see what you’ll have a huge advantage. happens.” CHM

March 2019 • chapelhillmagazine.com • 57

BUSINESS

THE ENTREPRENEURS

ENGINEERING PLAY

The Nugget team has honed its brand down to the minute

E

BY MICHAEL MCELROY | PHOTOGRAPHY BY BETH MANN

very two minutes of each workday in Hillsborough, on a street nearly as old as the town itself, 10 adults make a fort that can serve as a rocket, or if it must, as a couch.

The team makes furniture, sure. But they’re also working toward something bigger than a comfortable place to sit or a soft place to lay your head. They gather each day in

a warehouse on Nash Street to build, box and ship the Nugget, a colorful, “infinitely configurable play couch” whose mission, the founders say, is to “encourage imagination” and “embolden play.”

The Nugget is more than a couch. It’s also a purpose, a successful startup, a model of efficiency.

And it all began in the trash.

When they first had their big idea in 2012, the Nugget co-founders David Baron and Ryan Cocca were undergraduates at UNC and they’d had enough of the cheap big-box

58 • chapelhillmagazine.com • March 2019

store furniture common to college life.

“It was uncomfortable,” David, now the CEO, says. “It was difficult to put together and you couldn’t take it from one place to another because it didn’t come apart. So it ended up in a trash can. We thought that was a scheme, that it was unethical.”

We can do better than this, they said.

The current Nugget contains four soft, open-cell polyurethane foam pieces and weighs about 20 pounds.

The cover is microsuede, and friction keeps the pieces together in whatever combination a child may dream. But the 2013 prototype contained 11 pieces and weighed some 75 pounds. It wasn’t quite right, but it was a revelation.

“This is what we would have wanted as kids,” David says.

Business

“We were always told don’t hurt yourself, this is not a toy.”

But with Nugget, he says, “we realized this is a toy.”

The entrepreneurial Socratic method followed, “Is this a viable concept? … Do people want it? … Who wants it? …”

“Once we realized that, yeah, we found product market fit,” David says, then the question became, “How do we make this a viable business?”

They’d designed and produced a viable product, but they were shipping slowly and

in small numbers. “Ryan and I started this thing and we were just figuring out stuff along the way,” David says. “We knew we weren’t the experts that could fill in all the gaps.”

Enter Hannah Fussell, director of marketing, who helps Ryan, the creative director, run the irresistible website and Instagram account that mirror the Nugget’s spirit.

And enter Leah Elliott and Chuck Messer, engineers.

Before Leah and Chuck, David did nearly all the building and engineering. The output was fast, producing a readyto-go Nugget each 15 minutes, but it needed

to be faster. They needed a machine.

So Leah and Chuck developed “The Beluga.”

This particular whale bulks in the middle of the Nugget warehouse, snorting and hissing with efficiency as it sucks in the four foam pieces, compresses them, wraps them in plastic and spits them out in a readyto-ship bundle. The process is smooth and fast.

“Our goal is to have a completed Nugget coming out of the machine in two minutes,” Leah says. In another minute and a half, the Nugget is boxed and ready to ship.

This efficiency has produced success. During the holiday season, she says, they produced 200 Nuggets a day, and though David politely declines to give specifics, Nugget’s revenue has quadrupled since they launched in 2015.

It was all a mix of improvisation and design, David says.

“We could have hired those positions or built a bigger business way earlier on had we taken on investment, so I think the reason it took so long to figure out what we needed and why we needed it was intentional. We wanted to build this thing deliberately,” David says. “Ryan and I and Hannah, we took a longer time to figure it out, that it

was Leah and Chuck and this machine that were the pieces to the puzzle,” he adds, “because they are exactly who and what we wanted.”

The team, then, is as important as the product.

On a January Wednesday near quitting time, Ezra Robinson, who joined the team about six months ago, takes a break from zipping the foam pieces into their covers – he’s got it down to 40 seconds – and comes over all smiles to talk to a visitor. As soon as Ezra leaves his post, David takes his place. The tasks may change, but the deadlines remain. Forty seconds, two minutes, three and a half, it all goes by so quickly after all. And it’s an all-hands operation.

“I’m the base stuffer,” Ezra says, but “I forklifted all the boxes in here, after that I took the boxes to the truck, and I refilled the plastic. I was everywhere today.”

As he speaks, the Beluga spits out another future fort or rocket then snorts to the beginning to do it again. A Nugget team member gathers the bundle and puts it into an orange Nugget box already postmarked and ready to go.

A line of orange boxes stand empty behind her, their tops open like welcoming arms, eager to do their part, ready to play. CHM

Hannah Fussell, Ryan Cocca (black jacket), and David Baron took Nugget from a college student’s lament into a model of efficiency and imagination.

March 2019 • chapelhillmagazine.com • 59

BUSINESS

THE ENTREPRENEURS

‘THE PROFIT OF PEOPLE’

Lara Casey is out to inspire women with Cultivate What Matters

H

BY MICHAEL MCELROY | PHOTOGRAPHY BY BETH MANN

enry David Thoreau, contemptuous of a society ensnared by “factitious cares,” escaped alone to the woods in 1854 to “live deliberately.”

He sought something bigger, a life stripped to its necessity.

Perhaps he could have used the help of Lara Casey.

Lara is the founder and CEO of Cultivate What Matters, a lifestyle site guiding its audience toward “intentional living.”

An equal measure of philosophy, spirituality and time management, Cultivate is geared toward women wanting to “make the most of this wild, beautiful life,” Lara says, or who feel overwhelmed in a cluttered world.

“It’s understanding people’s motivations,” Lara says on a cold January Monday at her house in Chapel Hill. It is about “helping them uncover what really matters to them.”

Lara has a team of eight employees, a warehouse in Kentucky and a new local headquarters. Cultivate sells its products across the United States and to 65 other countries, and holds annual workshops that draw hundreds of people. It’s a multi-million

Lara with her children, Sarah, 2, Grace, 7, and Joshua, 3. dollar business, Lara says. But, it doesn’t sell $2,150 shoulder bags like the celebrity lifestyle site, goop, or focus on the literal clutter of an untidy house like Marie Kondo. Cultivate is about the individual, Lara says. It is about decluttering the soul.

Her plan for her clients is laid out in “intentional goal planners” that she sells on her website. The books require dayto-day articulation, reflection

60 • chapelhillmagazine.com • March 2019

and participation, themes that Lara says are indistinguishable from Cultivate’s business model.

“We don’t want our business to inform our lives,” she says. “If we are cultivating our lives, we will be able to give that to other people. Sometimes people get business all backwards.

“When it comes down to it, it’s got to be about the profit of people.”

These are lessons she learned

through her own challenges.

Lara moved to New York in 2002 with a musical theater degree and designs on Broadway. She soon found herself at a gym late one night, feeling depressed and out of place.

“Something didn’t feel right,” she says, “and I was trying to put my life back together.”

She began speaking to a trainer and was soon pulling in

Business

good money as a trainer herself, helping clients grow stronger and bolder. Then in 2004, Hurricane Ivan devastated her family in her hometown of Pensacola, Florida. She moved back. It was another new beginning.

Over the next few years, the beginnings continued.

She was working as a trainer at a Pensacola gym, when one day a young man asked her for advice on weight training. His name was Ari Isaacson, and he was in the Navy. Five months later they married in a quick ceremony in Las Vegas, because he was about to deploy to Iraq and because they loved each other and because the names of fallen soldiers scrolled nightly across the bottom of news channels and they knew that later was a promise they might not be able to keep.

WE DON’T WANT OUR BUSINESS TO INFORM OUR LIVES. IF WE ARE CULTIVATING OUR LIVES, WE WILL BE ABLE TO GIVE THAT TO OTHER PEOPLE. SOMETIMES PEOPLE GET BUSINESS ALL BACKWARDS.

She tried to focus on the formal wedding ceremony they’d have when he came home, she said. It sparked an interest in wedding planning.

After Ari returned safely, they moved to Chapel Hill where he started a radiology residency at UNC, and where she made a mock-up of a wedding magazine on a whim. It grew to a blog and then into Southern Weddings magazine, which, she says, aimed to “create beauty

in a world that felt broken” and to show weddings as an opportunity “to choose what your story will be.” Over a decade, the annual publication has featured more than 130 weddings.

The audience followed her to her own blog and website, the beginnings of Cultivate What Matters, and then into the formal shifting of her brand under that name in 2016.

She had taken her own advice and found the Golden Threads.

The Golden Threads, she tells her clients, are the all-important things that “you can’t stop thinking about” and that “tie your goals together.”

Lara and Ari, now a radiologist in the UNC Health Care system, have three children, Grace, 7, Joshua, 3, and Sarah, 2.

A few years ago, the workload began to feel like too much.

“I almost ran into a wall,” Lara says.

“I struggled with balancing motherhood and business,” she adds, perhaps the biggest challenge for parents with a passion for their work.

She learned to prioritize and to say no, she said.

Today her work is booming, her house is full of golden threads.

On that cold Monday

morning, Grace, who knew that a photographer would be visiting, asked if she could have her picture taken, too. When it was time, Lara’s children clamored around her and onto the couch.

When the photographer finished, the kids scattered, Joshua going to get his coat so he and his father could go on an errand, Grace entreating them to take her with them, and Sarah running toward the kitchen.

Lara called after her youngest daughter.

“Who put banana in your hair?” she said.

301 W. Main St. Carrboro, NC 27510

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The three children laughed.

It is for them, Lara says, that she works so hard.

“I want my children to have this in their lives,” she says, and to learn the importance of simple things.

“The mundane can become really meaningful,” Lara adds, “if you have your mind set on doing it with love or doing it to grow something that lasts longer than you.”

Sarah runs laughing across the room again, the banana still in her hair, and Grace begins to cry in the kitchen because her father said she couldn’t go on the errand. Ari kneels in front of her to comfort her. Joshua climbs on his back and hangs from his shoulders as Lara begins to speak again about what matters. CHM

Pride Month is coming June 2019 Get ready to celebrate all month long!

townofcarrboro.org March 2019 • chapelhillmagazine.com • 61

T H E 62

chapelhillmagazine.com

Spend a night on the town at these local watering holes

By Je ssic a St ri nger | P hotography by B et h Mann

March 2019

Belltree Cocktail Club Owner Nick Stroud Past credentials Bartending at Jack Sprat Cafe, general manager at Southern Rail, co-owner of The Baxter Year established 2016 Open Until 2 a.m. Monday through

Saturday; Until midnight Sunday Most popular order Rosemary

Collins. It’s gin, St-Germain, cucumber, rosemary syrup and tonic.

The regulars include … A lot of lawyers,

some professors, some doctors, finance people and then we definitely have a nice crowd of grad students.

The look I ended up going to England

for a month, and I spent a lot of time checking out old pubs and speakeasies … and really fell in love with that English-style bar. When I came back, that’s what I modeled our decor after.

My wife and I found hundreds of pieces that adorn the walls and the bar space.

And we continue to add, subtract and switch things out.

The drinks We wanted to go strict,

Prohibition-style speakeasy at first, and we did a lot of classic cocktails, true to form. That’s really where we started, and since then we’ve kind of twisted it and morphed the cocktails into more of a signature style. We don’t want to be associated as just a strict speakeasy or a Prohibition-style bar. We really want our cocktails to take the center stage.

We want to highlight on the new menu that we’re working with local farmers, vendors and producers.

Not so secret We did have the landlord

put in awnings and outside lights. We also installed a window. That’s another reason we’re going for a cocktail club now – we don’t want to be secret. We want people to find us and to fall in love with us. 

Zach White behind the bar at Belltree Cocktail Club.

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NI GHTLIFE

Bowbarr Owner Amanda Barr, along with husband John Bowman Past credentials Amanda was house manager at The ArtsCenter and a bartender at The Flying Burrito and Provence; John was a bartender at Milltown.

Year established 2010 Open Until 2 a.m.

Most popular order The Mezcaltini. That’s a big

deal for us because mezcal is from Oaxaca and that’s where my mom lives. The Mezcaltini is mezcal, ginger, fresh lime and worm salt on the rim.

The regulars include … an artsy crowd. The guys from Midway Barber Shop, tattoo artists from Glenn’s Tattoo Service, Rivers Agency, Carrburritos and Lantern cooks and UNC Art Department.

The decor I graduated from Rhode Island School of

Design, and I know how to make things. At the supply store, everything was fabricated for restaurants and we said, “Why spend all this money when we can make it from scratch?” So that’s what we did! Our friend Nora Rogers sewed all the seat cushions, and our friends, who were bartenders here later, painted the ceiling. It’s a classic community effort.

Freshly squeezed We had been going down [to

Mexico] for a long time where there are aguas – watermelon aguas, lemon aguas, orange aguas – that’s basically just juice, water and sugar, that’s it.

It tastes so much better than what you get in the store.

I applied that to the cocktail making at the bar.

Mix tape As far as I know, there’s not another bar in

the Triangle that does exclusively vinyl. The bartenders are not only bartending, but they are DJing. And we have an association with the Triangle Soul Society, a group of DJs who like soul music. They play on every first Friday and they also play every third Monday, called The Monday Mess-Around.

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Kelsey Hammersley, Hayes Potter and Darrin Mann at Bowbarr.

NI GHT LI FE

Orange County Social Club Owner Tricia Mesigian

Past credentials Worked for Merge Records Year established 2001 Open Until 2 a.m.

Most popular order Pabst Blue Ribbon or

bourbon. Either a shot or on the rocks.

The regulars include … a very eclectic

group of people. Students, professors, artists, musicians, veterinarians. The Chapel Hill/Carrboro community is just so great and we’re a little slice of that.

The soundtrack There’s a jukebox that has

100 CDs in it. Music is a big deal at OCSC. There are those digital jukeboxes where you can basically pick anything in the world to play; we refuse to get that kind because we do like to have the music curated. Some people come to the bar just to hear new music from what the bartenders play. I’ve learned about so many different bands from being in there on the right night when my colleague is playing a new record.

Eye-popping art [My husband Charles Chace] did the main color wall when you

walk in the door. It’s been there since 2014.

It gets a little crinkled, but it still looks cool.

Good to know The membership thing

does throw people off because we really are sticklers about it. It’s a $5 membership fee.

You can also come with a member and be their guest. A lot of people aren’t used to that, but once you get past that threshold just sit down and enjoy it. We play really good music and just let people chill out.

It’s really no frills in a lot of ways, but that’s what we sought out to do from the beginning. When you walk in, you know what you’re gonna get.

Number of members 16,280 

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Connolly Walker and Vanessa Watson at The Franklin’s revamped banquette.

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Refuge at The Franklin Hotel Owner Jay Patel

The soundtrack We want it to be energetic and just really fun

Past credentials Launched and is the caretaker of The Franklin Hotel.

Year established 2007, renovated spring 2018

stuff that most people will appreciate. There’s a lot of world music and Latin stuff, African stuff, there’s some indie rock, there might be some bluegrass, there’s a lot of hip-hop, there’s some pop, electro pop.

Open Until midnight

Crafting cocktails We’re really making a commitment to

Most popular order The Zombie is always fun. It’s a common

drink on tiki menus, and we limit it to two because it’s so strong and potent. And there’s two Champagne drinks that are popular: The Beautiful Stranger and The Forgotten Promise.

respecting the craft of the cocktail and making sure everything is well balanced and measured precisely. We don’t free pour. We have crystal clear large ice cubes that we use for the classic ice drinks.

The regulars include … It’s less about the demographics of the

Tiki to come We’re going to start having a tiki night about

people and more about their mindset. So anybody who feeds off of the intellectual stimulation that is emanating from the university campus [and the] deep progressive culture we have.

We have a very global kind of perspective in the communities here between Carrboro and Orange County and Chapel Hill.

once a week or twice a month. We’ll have really cool punch bowl-type drinks, stuff that’ll be flaming and lighting on fire and stuff that we don’t have on a regular basis. CHM

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SECRETS OF THE SLOPE

Occoneechee Mountain offers more than a view (though that’s great, too)

By Sam B e r mas - D awes

housands of motorists on I-85 near Hillsborough zoom along their commute every day, unaware, perhaps, that they are driving by one of North Carolina’s most remarkable natural settings this side of the Appalachians.

Occoneechee Mountain State Natural Area is around 220 acres of unique

ecological and geological environment, with miles of trails and grand scenic overlooks just minutes from downtown Hillsborough.

The mountain is the tallest point in Orange County and rests on a base of old,

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PHOTO COURTESY ENO RIVER ASSOCIATION

Occoneechee Mountain State Natural Area as seen from the Eno River.

PHOTO COURTESY NC DIVISION OF PARKS AND RECREATION

G REAT OUTDOO R S

hard rock that has survived also one of the tallest points for millions of years as the from here to the North surrounding land eroded. In Carolina coast. fact, Occoneechee’s looming The view can’t be beat, slope hasn’t changed Zac reiterates, and the much since the last ice age. clear north to northwest The result is a fascinating sightlines along the crossroads of geology Overlook Trail mean you and biology. can catch a dramatic sunset As temperatures warmed most days of the year. in central North Carolina, But be ready to work for native species migrated to those views, he warns. The cooler climates. But on summit’s elevation above The rock quarry dates to the Civil War.t.

Occoneechee’s northern side, Eno River means the twoa cool microenvironment mile-long Occoneechee still remains, and so do those Mountain Loop Trail can native varieties of animal and plant. Visitors can catch a glimpse of the be strenuous. Hikers seeking a more leisurely stroll to the peak’s brown elfin butterfly, purple fringeless orchids and the small flowers of viewpoints can try the Chestnut Oak Trail, a steady gravel walking sweet pinesaps. These species, and others found on Occoneechee, only path that connects to the Overlook Trail after a quarter of a mile. otherwise live in the western parts of the state.

And visitors interested in discovering the ecology of Occoneechee Park Ranger Zac Cowan says that visitors are also attracted by the don’t have to go it on their own. Make use of the monthly guided hiking and the view. hikes with volunteer experts to explore everything the site has to offer.

“Those things go hand and hand here,” he says.

The park is open from 8 a.m. to 8 p.m. in March, April, September What’s Zac’s favorite thing about the park? Well, at around 860 feet, and October; from 8 a.m. to 9 p.m. May through August; and until 6 Occoneechee Mountain is not only the tallest spot in the county, it’s p.m. the rest of the year. There are no entrance fees. CHM

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i sl a nd

es cape

A Chapel Hillian shares her top recommendations for Bald Head Island

J

By Je ssic a Str inger | Photography courtesy B al d Head Li m i ted

ody Pagano’s husband, Joe Pagano, started visiting

Bald Head Island in the 1970s, not long after the southernmost of North Carolina’s cape islands got electricity. In the 1990s, Joe, the founder of UNC Lineberger Comprehensive Cancer Center, built a house designed by his son, Stephen Pagano. Now he and wife Jody visit the island for long weekends and a few weeks in the summer, often with family. We asked Jody to share her tips for an enjoyable trip to Bald Head. 

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T RAVEL

LIKE A LOCAL

“

GETTING AROUND There are no cars on the island, no private cars at all – you have to get around by golf cart. You park your car and take the ferry over. Every house comes with golf carts and if somebody rents our house, they get to use the golf carts. That’s part of the deal. THE COMMUNITY Everybody is very friendly. There’s a lot of people that [treat Bald Head] as a second home. They come from all over the country – Boston, New York, Maine, Illinois. HIDDEN GEM Frying Pan Shoals. There’s an east beach and a south beach, and when you stand at Frying Pan Shoals, the waters actually come together from two sides and hit each other. It’s unbelievable. It’s something to see. JOIN THE CLUB We have two clubs down there. One’s called the Bald Head Island Club – they have a fabulous golf course, one of the best on the East Coast, and tennis.

There’s croquet championships [and] a wonderful restaurant out there. You can eat in the bar, in the grill room, outside – the food is all top-notch. They’re 106

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Most everyone visits the lighthouse, but I always insist they stop in our little chapel next door. And then I have them drive all the way down Federal Road through the beautiful tunnel of trees to the conservancy.

From there, [it’s] off to the beach to experience the ocean. Often you can be all by yourself on the beach except for the occasional pod of dolphins or a sea turtle. Then I send them up and down the streets to see the unique and wonderful homes on the island. Finally, [head] up Stede Bonnet Wynd to see some of our gorgeous golf course.

– Andrea Pitera, who co-owns Mojo’s on the Harbor and Honey’s BBQ Shack with her husband, John Pitera

building a new restaurant there called Horizons where you can sit way up high and look out over the ocean. The Shoals Club is the beach club on the other side of the island near Frying Pan Shoals. It’s got beautiful beach access and fabulous restaurants, a pool, pavilions, porches, that kind of stuff.

It’s gorgeous. The food is amazing there. PASSING THE TIME There’s a great gym at the Bald Head Island Club. I usually to go to that every single day. I walk on the beach. We read, we read a lot. We’ll swim at the Shoals Club. We always eat lunch out [there] and we just chill. (GRAND)KIDFRIENDLY The grandkids love to go up to the top of the lighthouse.

Old Baldy [is] 200 years old.

Oh, it’s just amazing. You’ll be blown away. FOOD FAVES We love Delphina – it’s really good. And Mojo’s, which is right on the harbor. SHOP TIL YOU DROP There’s a great grocery store – Maritime Market – where you can buy fine wine, and they have wine dinners.

You can buy cigars and rent movies. You can do everything. PACK YOUR BAGS Just bring an attitude to have a really good time. And take advantage of the island. CHM

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WHAT WE LOVE ABOUT LIVING IN ...

L ake Forest Eastwood Lake residents are close to town and yet far from it all

By M o rg an Car tie r Weston P h o to g rap hy by Be t h Mann

C

lark Troy’s family moved into their home near Lake Forest when he was 12 years old. “I remember my dad noticing the park by the lake at the end of the street. He immediately said, ‘I’m buying that house.’” Clark’s dad, Mike, had fond memories of Eastwood Lake as a hangout spot from his days as a student at Duke University. “He came over to hang out with the UNC students because they were more fun,” Clark laughs. “It reminded him of good times with friends.”

Clark grew up making memories of his own at the lake, spending lazy summer afternoons swimming

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This spot in the living room is a favorite of John and Barb Watkin, especially in the fall when the tall, wide windows offer a panoramic view of the lake. Their rescue dog, Bessie, often joins them.

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NEIGHBORHOOD

with friends, arriving for dinner at neighbors’ homes by boat. Though this idyll sounds more befitting of a remote coastal town, Lake Forest is nestled just northeast of downtown Chapel Hill, not far from the intersection of 15-501 and I-40.

College and graduate school took Clark to the Northeast, where he attended Yale and Columbia.

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He met his wife, Mary Berridge, who was teaching at Princeton, and the two settled into life in the New York City area. But soon, Clark says, the rigors of commuting in that area, combined with the weather, wore him down. “We had a huge lifestyle footprint that I was ready to scale down, and I had a very close-knit set of friends from

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âžž Just the Facts

LAKE FOREST HOMES Lake Forest includes different architectural styles, such as midcentury modern homes.

Homes also range in size, with the smallest being around 1,600 square feet, and some larger homes up to 8,000 square feet. Most lots are at least a half acre with many hardwood trees.

PRICE The average sales price of homes sold in 2018 was $566,000.

This average only includes nonlakefront properties, as none of the 46 lakefront properties sold in 2018. The average sales price in 2016-17 for the four lakefront homes that sold was $1,910,000.

NEIGHBORHOOD AMENITIES Lake Forest has a private lakefront park that provides a sandy beach to swim from, a volleyball court, playground, grilling area, pavilion and storage for canoes, kayaks and sail boats. Residents can enjoy fishing, swimming and bird watching.

SCHOOLS Estes Hills Elementary, Phillips Middle and East Chapel Hill High are all within walking distance of Lake Forest. „

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NEIGHBORHOOD

growing up who were still in the Triangle area. We moved here for the same reasons everyone else does – plus, it was home.”

The deciding factor, though, came with the prospect of living in his childhood home by the lake. “My mom had moved out and offered to sell it to us,” he says. The idea of raising children Graham and Natalie near the lake made the decision a simple one. The family of four moved into the home in 2009, and shortly thereafter remodeled the 1962 brick ranch into a more modern home. “It’s been wonderful and much more well suited

LEFT The Watkins enjoy the view from the living room. BELOW Visitors are often surprised that such a big lake exists so close to Chapel Hill.

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NEIGHBORHOOD

Clark Troy can often be found deep in a good book in his sitting room.

“

I’m pretty sure no one ever leaves this neighborhood once they come – they just move around the lake.

– John Watkin

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to the way we live today,” Clark says. But the home is just the icing on the cake. “In the summertime, walking down the hill in flip-flops and shorts, taking a swim – the attraction of the lake. That’s what drew me back.”

Another Lake Forest resident, Sandra Elliott, moved around a lot as a child: she had attended eight schools by the time she was in 10th grade, so it was important to her to find a home where her three sons and stepson could feel rooted. After moving to Lake Forest in 1996, she knew they had found that place. “Hurricane Fran hit shortly after. There were trees down, cars crushed, flooding. We were without power for 10 days, and it brought our neighborhood together – everyone shared food, generators, ice.”

Later, during the Harry Potter phenomenon, the neighborhood held costume parties for each new book or movie release, complete

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NEIGHBORHOOD With views like these, it’s easy to see why people like the Watkins choose to upgrade within the neighborhood they love rather than look outside of it.

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NEIGHBORHOOD

with Quidditch matches and a parent dressed as Hagrid rowing students across the lake. “Those are my kids’ favorite memories,” Sandra says. “They never want us to move.”

Lake Forest is managed by a board of directors and a homeowners association. Clark serves on the board, as does neighbor John Watkin, who also manages waterfowl for the lake. “We’re all very passionate about the lake, about keeping it clean,” says John. “The

lake is our sidewalk – we use it more than walking to get around.”

John describes himself as a “boat guy” and has lived on water his whole life. He runs his business, MVP Video, out of his home on South Lakeshore Drive. He and wife Barb have lived in the area for 25 years and loved raising sons John and Ben near the lake. “This is a real community,” John says. “Everyone’s concerned about everyone else – this is the way life should be.”

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NEI GHB O RHO O D

The Watkins have lived in their current home for two years, which they share with dog Bessie; they previously lived in another home in Lake Forest for seven years. “I’m pretty sure no one ever leaves this neighborhood once they come – they just move around the lake.”

Russ Cole’s family is further proof of this theory. “My wife, Ellen, and I have enjoyed raising our kids in this beautiful neighborhood,”

he says. “When moving our family here 15 years ago, we purchased and renovated a beautiful two-story brick traditional home on Lakeshore Lane. Five years ago, after the kids were off on their own, we downsized to a cool modern home on Shady Lawn Road.” Russ says life in Lake Forest combines the outdoor amenities of a mountain vacation home with the walkable access to restaurants, schools, grocery stores and the library. “It really is an incredible place to live.” CHM

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HOW THEY LIVE

roo m to g row Trading New York City for North Carolina, one family found the space they needed in Chapel Hill

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

A

round the time their son

Carter started walking, Ann Taylor Shaw and Dan Shaw knew they’d outgrown the

900-square-foot apartment in Brooklyn where they’d spent a decade. With plans for an expanding family, they yearned for the space, ease and comfort of a two-story home outside the city.

Dan, a Connecticut native, had fallen in love with the Triangle years ago, as a 22-yearold intern at SAS in Cary. Ann Taylor wanted to put down roots in a place that resembled

Dan Shaw and Ann Taylor Shaw, and their children Carter, 3, and Betsy, 8 months. The family moved to Chapel Hill from Brooklyn seeking more space, a front porch and a yard.

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H OW THEY LIVE

the suburban Alabama of her youth. Living in a university town appealed to them both. So when Dan, director of user experience design at Fidelity Investments, saw a transfer opportunity in the company’s RTP design office, he went for it. Their initial wish list was rendered in broad strokes. They knew they wanted ample, practical storage space, a laundry room and other out-of-reach commodities in Brooklyn. Ann Taylor wanted a front porch. Dan wanted a yard.

They moved to North Carolina in June of 2016. Renting an apartment first, they began a

AT LEFT A farmhouse table built of reclaimed heart pine. ABOVE Carter works on a puzzle of the United States on an upholstered ottoman from Wesley Hall Furniture in Hickory. Its soft corners are ideal for a house full of children.

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H OW THEY LIVE

Dan decorated Betsy’s nursery as a gender reveal surprise for Ann Taylor. “She made it easy for me with two Pinterest boards,” Dan shared. “One for a girl and one for a boy.”

methodical search for the location. When Ann Taylor secured a job at UNC doing admissions work for a scholarship program, they restricted their search to Chapel Hill. As it turned out, they struck gold on the first open house they attended. A week after viewing a home off Lake Hogan Farm Road, they put in an offer and were quickly approved. All they needed was furniture.

Inspiration struck during a visit to Crate & Barrel when Dan happened upon a distressed red hutch that, for reasons he can’t quite explain, struck him as the embodiment of the modern farmhouse aesthetic he was after.

“When we started working with Julie [Wagner of First Impressions], we let her know that one of the statement pieces that we wanted for our home was going to be a red hutch,” says Dan. Just not that red hutch, which felt a bit too distressed for Ann Taylor’s liking. Julie found a piece at Rockwood Unfinished Furniture in Durham and had it custom painted to get just the right red – and just the right amount of distressed. It enjoys pride of place in the dining room anchored by a handsome farmhouse table built from reclaimed heart pine.

It was important that no items were off-limits to kids. Instead of a central coffee table with sharp edges, an upholstered ottoman by Wesley Hall Furniture in Hickory, that opens up for convenient toy storage, is central 126

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W HAT’S

your next move?

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H OW THEY LIVE

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HOW T HEY LI VE

to the family room. Ann Taylor liked the navy buffalo-check pattern so much that they covered the sofa with it. All seating is covered in easily cleaned, kid-friendly fabrics.

Even the elegant white dining room chairs can shake off a spill. Of the charmingly rough-hewn wooden table in the secondary family room, Ann Taylor says with a smile, “We never have to worry about any children destroying it.”

Julie was also able to honor preferences of a more individual nature. Dan has fond memories from his bachelor days of watching TV in a recliner. Although Ann Taylor didn’t much miss the item itself, she loves the living room’s extremely comfy reclining chairs by MotionCraft.

The openness of the main room presented a challenge. In the central 18-foot space, where a clunky ceiling fan once hung, Julie suggested a sparse but elegant 5-foot-wide AT LEFT The high ceilings of the main room created some design challenges, but in many ways the house fit the ideal they had in mind when they began their search. It was, in fact, the first open house they attended.

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H OW THEY LIVE

chandelier in oil-rubbed bronze. Lighting fixtures throughout the three rooms repeat this motif.

“What Julie accomplished in six months, it would have taken us five years to furnish these rooms,” Ann Taylor says.

Art proved to be the most personal aspect of the selection process. They wanted to avoid pleasant but nondescript art pieces and instead sought to retain a sense of New York.

“It’s important to bring in things that you’re really going to like to look at every day, and

Dan and Carter fix a snack. They live a 10-minute drive from Maple View Farm, one of Carter’s favorite destinations.

There’s a lot to love about our 100-acre community.

Both beauty and activities abound, as does the warmth of a welcoming culture. Whether you immerse yourself in the serenity of our walking trails or stoke your intellect in a class at Duke, happiness is yours to pursue however you please. CroasdaileVillage.com Owned and operated by The United Methodist Retirement Homes, Inc.

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H OW THEY LIVE

ABOVE Carter and Betsy read in the nursery. AT LEFT Dan and Ann Taylor felt art was an important aspect of their design plan and discovered watercolors by Gwen Meyerson that depict their former stomping grounds in Brooklyn.

think about what’s been important to you in your life so far to use as that inspiration,” says Ann Taylor.

They discovered the work of watercolorist Gwen Meyerson on Etsy.

Three of her vibrant city paintings, including one depicting a street corner just a block from Dan and Ann Taylor’s former home, anchor one wall. Nearby is a 1947 abstract work by Cubist painter Albert Gleizes that seemed just right. “It felt like New York to us without being a photograph of the Statue of Liberty,” says Dan. Dan and Ann Taylor love living in Lake Hogan Farms in northwest Chapel Hill. They’re just minutes from Homestead Park and the neighborhood pool, and a 10-minute drive to Maple View Farm, 132

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H OW THEY LIVE

a favored destination of Carter. They also love the neighborhood spirit.

“We really like the idea of a trickor-treat neighborhood,” says Dan. “We’ve had a couple of Halloweens here. Everybody just gets into it.”

Above all, Dan and Ann Taylor wanted a home that feels comfortable.

“We don’t have a traditional formal living room because we wanted to be able to relax in there and put our Christmas tree there in the wintertime and open presents there on Christmas morning,” says Ann Taylor.

“We had it [there this year], and it was exactly the right level of comfort,” says Dan. “It was our first Christmas as a family of four, and it already felt like these are our family traditions.”

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HOW T HEY LI VE

G E T THIS LO O K Inspired by a friend of Ann Taylor who repurposed a French door as a decor with a photo in each square, Julie found a window at Trading Post Antiques in Carrboro. Using scrapbook paper and 8x10 photos of their engagement shoot in Central Park and Alabama wedding, Ann Taylor and Dan transformed a rustic item into a personalized hanging window frame.

Trading Post Antiques 100 Smith Level Rd., Carrboro Christian Fittro, a carpenter in Chapel Hill, built the farmhouse table using sketches and photos of a reclaimed wood trestle table to fit 10 people comfortably with leaves. The reclaimed heart pine table was stained a warm brown.

The first choice Ann Taylor, Dan and Julie made collectively was to select SherwinWilliams’ Ancient Marble, a neutral pale green color, for interior walls. They liked how the color works with the original honey oak floors and how it emphasizes the modern aspect of modern farmhouse style. e

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Board and Batten 727 Mount Carmel Church Rd., Chapel Hill Inspired by Amish cupboard design, the two-piece red hutch in the dining room was custom-built by Rockwood Unfinished Furniture in Durham and custom-painted an off-white to highlight Ann Taylor’s family china.

Rockwood Unfinished Furniture 2501 University Dr., Durham The charmingly rough-hewn cocktail table in the secondary family room, made of reclaimed wood and iron, was ordered online from Pottery Barn in Durham. CHM

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

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CHAPEL HILL CHAMPION

Nick’s not

slowing down A Chapel Hill dad is running 3,000 miles to help defeat autism

By M ar s hél e Carter P h o to g raphy by B et h Mann

B

y the time Adam Nickerson, 29, accompanied his dad, Nick Nickerson, to work on East Franklin Street, he’d had a full day. Adam, who has Asperger’s syndrome, had already read history books from the Chapel Hill Public Library, donned his boxing gloves to clobber his punching bag, and sweat through his daily dry sauna session in his home. Soon, he and an aide from The Arc of the Triangle would go to EV Pets, where Adam works, to walk a chocolate lab. The pair would then head off to Adam’s shift at EV Laundry. Both companies are arms of the nonprofit Extraordinary Ventures, March 2019

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which employs young adults with development disabilities. He also delivers food for Meals on Wheels Chapel Hill-Carrboro.

The number of similar opportunities for people like Adam is one of Nick’s favorite aspects of living in Chapel Hill. He and his wife, Annetta, moved here from the West Coast 25 years ago with their two young sons, Adam and Drew.

“One thing about Chapel Hill for parents of autistic kids is the amount of services available. I have talked to some families who have moved here because of the services for their children,” Nick says.

Son Adam attended Pace Academy, a former charter school in Chapel Hill, for seven years. Although the school shuttered in 2015, Adam and other young adults with disabilities have found sustainable jobs through Extraordinary Ventures, founded in 2007, and other services.

“There are a lot of kids with special needs in our local neighborhoods because of the support they get from UNC, Duke, TEACCH Autism Program and Special Olympics Orange County,” Nick says.

Nick, a Fathom Realty agent, recently celebrated his 73rd birthday, but he isn’t slowing down. He is dedicating his life to raise awareness for autism research through his nonprofit, 3000 Miles for Autism. Nick began the count on World Autism Awareness Day in April 2017. He completed mile 2,200 in January and expects to reach his goal this fall.

“I’ve been a runner all my life. I’ve always had the idea – ‘Wouldn’t it be great to run across America 3,000 miles?’ I’ve been thinking about that for at least 10

To learn more about Nick and how to support 3000 Miles for Autism, visit 3000Miles forAutism.org.

Cheer on Nick during the Tar Heel 10 Miler on April 13; Father and son will also run the Triangle Run/Walk For Autism in Raleigh on Oct. 12.

years,” Nick say. Marathons are in his past, so Nick accumulates the miles running halfmarathons and shorter courses and also training on trails near Eastwood Lake, Booker Creek, Bolin Creek and Carolina North. Nick believes that continued research will lead to answers about the cause and prevention of the disorder that now affects one in 59 people in the U.S., according to the Centers for Disease Control and Prevention.

“It’s a struggle to raise funds, but even more so when the need is for research. People respond to stories about people facing struggles. They respond to the face of a child with autism. People don’t respond to test tubes,” he says.

Nick has raised $10,000 so far and has donated $5,000 to the Duke Center for Autism and Brain Development.

He hopes to give another $3,000 in April during World Autism Month.

As for his own son, Nick is grateful that the families in his subdivision near East Chapel Hill High School have befriended him over the last 25 years. “Everyone has been accepting of Adam. He’s very endearing.” CHM

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

CHAPEL HILL East Franklin Street Bandido’s Mexican Cafe Burritos, salads, quesadillas, tacos. 159-1/2 E. Franklin St.; 919-967-5048; bandidoscafe.com Benny Cappella’s Pizza, by the slice or whole pie. 122 E. Franklin St.; 919-2405286; bennysva.com/BennyCappellas BUNS Serves gourmet burgers, fries and shakes made from fresh ingredients.

107 N. Columbia St.; 919-2404746; bunsofchapelhill.com Carolina Coffee Shop The mainstay serves casual American cuisine for breakfast, lunch and dinner. 138 E. Franklin St.; 919-942-6875; carolinacoffeeshop.com

LULA’S “Simple food made the hard way,” like fried chicken, homemade biscuits, farm-to-table veggies and more. Go upstairs for meals served family-style. 101 E. Franklin St.; 919-967-2678; lulaschapelhill.com

MIDICI Authentic Neapolitan pizza made with all-natural ingredients, plus appetizers, salads, desserts, craft beer and wine. 100 E. Franklin St., Ste. 100; 919-240-7454; mymidici.com Ms. Mong Mongolian BBQ, banh mi, fusion burritos. 163 E. Franklin St.; 919-933-5277

Ye Olde Waffle Shoppe Waffles, pancakes, eggs. 173 E. Franklin St.; 919-929-9192; yeoldewaffleshoppe.com West Franklin Street 411 WEST The menu – including fresh pasta, seafood and pizzas – is inspired by the flavors of Italy and the Mediterranean, with a healthy California twist; outdoor dining; all ABC permits. 411 W. Franklin St.; 919-967-2782; 411west.com

AL’S BURGER SHACK Gourmet burgers and fries with local ingredients.

516 W. Franklin St.; 919-904-7659; alsburgershack.com

Cosmic Cantina Burritos, salads, quesadillas, tacos. 128 E. Franklin St.; 919-960-3955

Sawasdee Thai Restaurant Thai cuisine such as red curry and pad thai.

110 N. Columbia St.; 919-960-0440; sawasdeechapelhill.com

Curry Point Express Indian fare including curry, biryani, build-your-own plates and wraps. 118 E. Franklin St.; 919-929-0168; currypointexpress.com

Shanghai Dumpling Dumplings, pork buns, hotpots. 143 E. Franklin St.; 919-914-6737; shanghaidumplingnc.com

B. GOOD Seasonal, sustainably sourced burgers, salads and bowls that rotate with local harvests. 133 W. Franklin St.; 984-255-1455; bgood.com

Sup Dogs Creative hot dogs and sides like jalapeño popper tots and funnel cake sticks. 107 E. Franklin St.; 919-903-9566; supdogs.com

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

Four Corners American fare, nachos, wings, pasta. 175 E. Franklin St.; 919-537-8230; fourcornersgrille.com Hibachi & Company Japanese fastcasual spot serving healthy hibachi- and teriyaki-style dishes. 153 E. Franklin St.; 919-903-8428; hibachicompany.com Imbibe Bottle shop and restaurant featuring pizza, salads and appetizers.

108 Henderson St.; 919-636-6469; imbibenc.com Kurama Sushi & Noodle Express Dumplings, salads, noodle dishes.

105 N. Columbia St.; 919-968-4747; kuramasushinoodle.com Linda’s Bar & Grill Local beer, sweet potato tots, cheese fries, burgers. 203 E. Franklin St.; 919-933-6663; lindas-bar.com

Time-Out Southern comfort food 24 hours a day. 201 E. Franklin St.; 919-929-2425; timeout247.com Top of the Hill A Chapel Hill brewery that also offers American food, like burgers and flatbreads. 100 E. Franklin St.; 919-929-8676; thetopofthehill.com TRU Deli & Wine Sandwiches and wine.

114 Henderson St.; 919-240-7755; trudeli.com Yaya Tea Japanese cafe with a variety of bubble teas, onigiri (rice balls) and imported Japanese snacks. 157 E. Franklin St.; 919-914-6302; yayatea.com/nc

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

Permanent vendors include The Bar at Blue Dogwood, Chocolatay Confections, Left Bank Butchery, Pizzelle Bakery, Rumi Persian Cafe, Soul Cocina and Vegan Flava Cafe. 306 W. Franklin St.; 919-717-0404; bluedogwood.com Bread & Butter Bread, cinnamon rolls, scones, desserts. 503 W. Rosemary St.; 919-960-5998; chapelhillbakery.com BREADMEN’S A variety of burgers, sandwiches, salads and grilled meat, with daily soup and specials. All-day breakfast; vegetarian options. Catering available.

324 W. Rosemary St.; 919-967-7110; breadmens.com

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Grand Taste Experience

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

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I waited in line at Whole Foods’ fish department, eavesdropping on the conversation in front of me. A customer requested Atlantic white shrimp, but the fishmonger told him the only variety available that day was “Gulf shrimp.” Convinced that Gulf shrimp was superior to Atlantic, I butted in, advising the man to buy it.

To satisfy my own curiosity, I looked up Gulf shrimp to find I’d been mistaken. Atlantic white is exactly the same as Gulf white. It’s caught all the way from the east coast of Mexico up to Fire Island, New York. I suppose fish markets here label it Atlantic just because it sounds fresher.

Depending on the season, shellfish accurately labeled Gulf shrimp sometimes shows up in local fish markets. Besides white, there are brown and pink varieties.

Gulf browns are sweet and firm; the intensity of flavor is derived from their main food source, sea worms!

The variety I thought was Gulf shrimp was, in fact, pink Gulf shrimp. To me, these are more flavorful than white, America’s most popular and accessible variety. Every once in a while, the very best of the pinks, Royal Reds, can be found in these parts.

Caught off Florida’s southeastern coast, they are among the sweetest, most delicate shrimp in the world. If you see fresh Royal Reds, don’t hesitate to grab them.

Whatever they’re called, I don’t know a soul who doesn’t love shrimp. At our house, we eat a lot of it, especially in soups. Gumbos and curried soups work well for shrimp with not much flavor, but this rich bisque, adapted from Louisiana Cooking magazine, requires the very best shrimp you can find. Don’t even think of buying farm-raised shrimp.

The method of cooking here varies from the usual bisque technique in that the vegetables cook gumbo-style in a roux. And the homemade shrimp stock is a must. It makes all the difference.

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SHRIMP SHOPPING

LOUISIANA SHRIMP BISQUE Serves 6-8

When I last made this, I used less stock and cream than this recipe calls for. I wanted a lot of shrimp in each serving. Increase the shrimp if you wish, or decrease the liquids for a richer, more intensely flavored soup.

1 lb. unpeeled shrimp ½ cup butter ¾ cup all-purpose flour ½ cup chopped yellow onion ¼ cup chopped celery ¼ cup chopped green bell pepper 2 cloves garlic, minced ½ tsp. Old Bay seasoning 2 cups half-and-half 7-8 cups Shrimp Stock, to taste (see recipe at right) ¼ cup brandy 5 Tbsp. tomato paste 1 tsp. smoked paprika Salt and pepper, to taste Garnish: dry sherry, chopped fresh parsley Peel and devein the shrimp, saving the peels for stock.

In a large Dutch oven, melt butter over medium heat. Add flour and cook, stirring constantly, 6 minutes. Stir in onion, celery, bell pepper, garlic and Old Bay. Cook, stirring constantly, 7 minutes. If the roux starts to darken too much, turn down the heat.

In a blender, combine onion mixture and half-and-half. Blend until smooth and return to Dutch oven. Make Shrimp Stock (at right).

March 2019

Add Shrimp Stock, brandy, tomato paste and smoked paprika. Bring to a boil over medium-high heat, then reduce heat and simmer 35 to 40 minutes. Add shrimp and cook until shrimp are pink and firm, 8 to 10 minutes. Add salt and pepper to taste. Garnish with a drizzle of sherry and chopped parsley, if desired. Serve with crusty French bread.

Shrimp Stock 10 cups water Shells from your peeled shrimp, or more if you have extra shells 1 medium yellow onion, cut in a few pieces 1 stick celery, cut in a few pieces 1 carrot, cut in a few pieces ⅓ cup dry white wine (optional) ¼ cup roughly chopped parsley leaves and stems 2 tsp. whole black peppercorns 1 tsp. Old Bay seasoning ‘Better Than Bouillon’ seafood, lobster or chicken flavor base, to taste In a stockpot, combine all ingredients.

Bring to a boil over medium-high heat, and then reduce heat and simmer, uncovered, about an hour. If the stock reduces too much, add water and turn down the heat. Strain the stock, discarding solids.

Unless you have extra shrimp shells to throw in, the flavor will be pretty weak. To correct this, add Better Than Bouillon to taste (start with one heaping teaspoon and add more if needed) to heighten flavor. CHM

D I NI NG GUI D E

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

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

Catering available. 308 W. Franklin St.; 800-246-5262; cholanad.com Crook’s Corner Southern classics like shrimp and grits, Hoppin’ John and jalapeñocheddar hushpuppies. 610 W. Franklin St.; 919-929-7643; crookscorner.com

CROSSROADS CHAPEL HILL AT THE CAROLINA INN New American cuisine and seasonal specialties; all ABC permits.

211 Pittsboro St.; 919-918-2777; crossroadscuisine.com Cuban Revolution Express Wraps, pressed sandwiches and handmade empanadas.

401 W. Franklin St.; 919-240-5276; cubanrevolutionexpress.com Elaine’s on Franklin Fine regional American cuisine, made with the freshest local ingredients; all ABC permits.

454 W. Franklin St.; 919-960-2770; elainesonfranklin.com Frutta Bowls Serves bowls with bases of acai, pitaya, oatmeal or kale, in addition to smoothies. 140 W. Franklin St., Ste. 120; 984-999-4427; fruttabowls.com Heavenly Buffaloes Chicken wings (bone-in and boneless) as well as vegan wings in more than 25 rubs and sauces.

407 W. Franklin St.; 919-914-6717; heavenlybuffaloes.com Ice Lab Rolled ice cream and shaved ice.

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

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

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

202 W. Rosemary St.; 919-967-2506; laresidencedining.com

Lime & Basil Vietnamese fare.

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

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

LOTSA Stone Fired Pizza Choose from a menu of signature pizzas or build your own with a variety of sauces, cheeses and toppings. 100 W. Franklin St.; 919-391-4100; lotsa.com

Spicy 9 Sushi Bar & Asian Restaurant Sushi, Thai curries, bibimbap and other Asian entrees. 140 W. Franklin St.; 919903-9335; spicy9chapelhill.com

MAMA DIP’S Traditional Southern specialties, including a country breakfast and brunch and dinner classics like fried chicken and Brunswick stew.

408 W. Rosemary St.; 919-942-5837; mamadips.com Mediterranean Deli Offers healthy vegan, vegetarian and gluten-free options as well as delicious meats from the grill.

410 W. Franklin St.; 919-967-2666; mediterraneandeli.com Mellow Mushroom Classic Southern pizza. 310 W. Franklin St.; 919-929-1941; mellowmushroom.com/store/chapel-hill Merritt’s Store & Grill Sandwiches, breakfast biscuits, burgers. 1009 S. Columbia St.; 919-942-4897; merrittsblt.com Might As Well Bar & Grill Bar favorites like cheese fries plus pizza, burgers, wings, salads and more. 206 W. Franklin St.; 984-234-3333; chapelhill. mightaswellbarandgrill.com

Talulla’s Authentic Turkish cuisine; all ABC permits. 456 W. Franklin St.; 919-933-1177; talullas.com Trolly Stop - The Beach on Franklin Specialty hot dogs and burgers.

104 W. Franklin St.; 919-240-4206; trollystophotdogs.com Vimala’s Curryblossom Café Traditional Indian tandoori and thali. 431 W. Franklin St.; 919-929-3833; curryblossom.com West End Wine Bar Pastries, light tapas, 100 wines. 450 W. Franklin St.; 919-9677599; westendwinebar.com Windows Restaurant at the Franklin Hotel New American breakfast cuisine.

311 W. Franklin St.; 919-442-9000 Yogurt Pump Since 1982, YoPo has served up frozen yogurt treats and shakes with unique flavors.

106 W. Franklin St.; 919-942-7867; yogurtpump.com Village Plaza/East Franklin Street/ Eastgate Crossing/Rams Plaza

Mint North Indian subz korma and chicken jalfrezi. 504 W. Franklin St.; 919-929-6188; mintunc.com Moe’s Southwest Grill Made-to-order burritos, nachos, quesadillas and more.

110 W. Franklin St.; 919-914-6217; moes.com The Northside District Specialty cocktails and international small plates.

403 W. Rosemary St.; 919-391-7044; thenorthsidedistrict.com Perennial Coffee and pastries; 403 W. Franklin St.; 919-869-7517; perennial.cafe Pho Happiness Pho noodle soup, rice plates, vermicelli plates and vegetarian/ gluten-free options. 508A W. Franklin St.; 919-942-8201; phohappiness.com THE PIZZA PRESS Build your own pizza with dozens of ingredient choices or choose a predesigned signature pizza.

Also enjoy salads and a large selection of craft beer. 133 W. Franklin St., Ste. 120; 984-234-0081; thepizzapress.com

BABALU TAPAS AND TACOS Gourmet Mexican. 1800 E. Franklin St., Ste. 16; 984-528-8030; chapelhill. eatbabalu.com Caffé Driade Carrboro Coffee, bowlsize lattes, local baked goods, beer and wine. 1215 E. Franklin St.; 919-942-2333; caffedriade.com CAVA Customizable Mediterranean bowls, salads, pitas and soups. 79 S. Elliott Rd.; 919-636-5828; cava.com Carolina 1663 Contemporary Southern fare at the Sheraton. 1 Europa Dr.; 919-969-2157 Cerritos Cantina Specialty dips, ceviche, street tacos, nachos, burritos and salads.

1502 E. Franklin St.; 919-929-6566; cerritoscantina.com Chopt Offers unique salads, grain, noodle and quinoa bowls. Eastgate Crossing; 919-240-7660; choptsalad.com

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

Sunrise Biscuit Kitchen Drive-thru biscuits, sandwiches. 1305 E. Franklin St.; 919-933-1324; sunrisebiscuits.com

Dunk & Slide at Whole Foods Market All-day breakfast, sushi and more.

81 S. Elliott Rd.; 919-968-1983; wholefoodsmarket.com

Tandoor Indian Restaurant Traditional Indian cuisine, vegan options.

1301 E. Franklin St.; 919-967-6622; tandoorindian.com

Guglhupf Bake Shop Bakery serving European-style breads, pastries and savory baked goods in addition to coffee.

Eastgate Crossing; 919-914-6511; guglhupf. com/chapel-hill-bake-shop

Twisted Noodles Thai noodle soups, pan-fried noodles. Eastgate Crossing; 919-933-9933; twistednoodlesnc.com Zoës Kitchen Mediterranean soups, salads, sandwiches and kebabs. Eastgate Crossing; 919-883-9310; zoeskitchen.com

Haw River Grill Crisp salads, roasted sandwiches, handcrafted burgers and a customizable burger and sandwich bar. 261 S. Elliot Rd.; 984-234-0395; hawrivergrill.com Il Palio Ristorante at The Siena Hotel N.C.’s only AAA Four Diamond Italian restaurant. 1505 E. Franklin St.; 919-9182545; ilpalio.com La Hacienda Burritos, salads, quesadillas, tacos. 1813 Fordham Blvd.; 919-967-0207; lahacienda2.eat24hour.com The Loop Pizza Grill Pizzas, soups, salads, sandwiches, burgers. Eastgate Crossing; 919-969-7112; looppizzagrill.com Luncheonette Salads, soups and pasta dishes house-made with local ingredients.

100 Europa Dr.; 984-234-0644; roseluncheonette.com

University Place Alfredo’s Pizza Villa Pizzas, calzones, salads, subs, pasta, desserts.

919-968-3424; alfredospizzanc.com

City Kitchen Wholesome American fare with a sophisticated twist. 919-928-8200; citykitchenchapelhill.com

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

Maple View Mobile Ice cream outpost of the Hillsborough dairy farm. 919-244-1949; mapleviewmobile.com

Joe Van Gogh Coffee and pastries.

Timberlyne Shopping Center; 919-9672002; joevangogh.com

Red Bowl Sushi, bento boxes.

919-918-7888; redbowlchapelhill.com

Magone Italian Grill & Pizza Neapolitanstyle pizza and Italian mains, plus wine and beer. Timberlyne Shopping Center; 919-904-7393

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

Stoney River Steakhouse and Grill Southern favorites like deviled eggs meet steak house mainstays like the legendary 12 oz. filet. 919-914-6688; stoneyriver.com

Monterrey Traditional Mexican cuisine.

1722 Fordham Blvd., Rams Plaza; 919-969-8750; monterreychapelhill.com

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

919-240-4008; villageburgerchapelhill.com

Red Pepper Chinese restaurant offering traditional Szechuan dishes. 1704 E. Franklin St.; 919-968-3488; redpepperchapelhill.com SQUID’S Fresh seafood options include woodgrilled fillets, Maine lobster, fried seafood and oysters.

1201 Fordham Blvd. (15-501); 919-942-8757; squidsrestaurant.com

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THE ROOT CELLAR Sandwiches, prepared salads, desserts and more. Beer and wine only; outdoor dining.

750 MLK Jr. Blvd.; 919-967-3663; rootcellarchapelhill.com Timberlyne/Chapel Hill North Area

Trilogy American cafe featuring innovative twists on classic dishes. Silverspot Cinema; 919-357-9888; trilogyrestaurant.com

Olio & Aceto Cafe Brunch and lunch options inspired by Blue Sky Oil and Vinegar products. 400 S. Elliott Rd.; 919-903-8958; olioandacetocafe.com

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

Bartaco Tacos of various styles like sesame ribeye and fried oyster, plus freshjuice cocktails, poke and mole options.

910-807-8226; bartaco.com

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

Mr. Tokyo Japanese Restaurant Unlimited sushi and hibachi. 1722 Fordham Blvd. Ste. 105A; 919-240-4552; mrtokyojapanese. com/chapel-hill

KITCHEN Bistrostyle dining with a seasonal menu that always includes mussels.

764 MLK Jr. Blvd.; 919-537-8167; kitchenchapelhill.com

at Southern Season

Breakfast • RESTAURANT Lunch • Dinner WEATHERVANE & Weekend Brunch PATIO Shrimp & grits, sweet potato

fries, chicken & waffles and other foods with a southern flair. 919-9299466; southernseason.com/restaurant/ chapel-hill Martin Luther Kingcuisine Jr. with Boulevard Contemporary a Southern flare highlighting local ingredients (Airport Road) Hunam Chinese Restaurant Cantonese 2012 Champions of the “Got toBlvd.; be NC” Competition cuisine. 790 MLK Jr. 919-967-6133; Dining Series hunamchapelhill.com 201 S. Estes Drive, University Mall, Chapel Hill 919-929-9466 | southernseason.com/weathervane

Margaret’s Cantina Creative Mexican appetizers and entrees. Timberlyne Shopping Center; 919-942-4745; margaretscantina.com The Neighborhood Bar Classic cocktails, beer and wine and unexpected, creative bar food. 630 Weaver Dairy Rd.; 919-2404715; theneighborhoodbarnc.com New Hope Market Store and grill that uses local products and features breakfast and daily specials like burgers, soups and more. 6117 N.C. Hwy. 86 S.; 919-240-7851 Oishii Specialty rolls, teriyaki, stir-fry, sushi.

Timberlyne Shopping Center; 919-9327002; oishiiroll.com Pop’s Pizzeria Pizzas, calzones, stromboli, pasta. 1822 MLK Jr. Blvd.; 919-932-1040; pops-pizzeria.com Queen of Pho Vietnamese offerings like banh mi, stir fried egg noodles and, of course, pho beef noodle soup. Timberlyne Shopping Center; 919-903-8280; queenofphochapelhill.com Rasa Indi-Chinese Indian and Chinese cuisine. 1826 MLK Jr. Blvd.; 919-929-2199; rasachapelhill.com

D I NI NG GUI D E

The Bagel Bar More than 20 homemade bagel varieties. 630 Weaver Dairy Rd., Ste. 109; 919-929-7700; bagelbarbagels.com The Pig Barbecue, fried tofu, collards.

630 Weaver Dairy Rd., Ste. 101; 919-942-1133; thepigrestaurant.com Sage Vegetarian Cafe Vegetarian fare.

Timberlyne Shopping Center; 919-968-9266 Special Treats Gourmet chocolates, cookies and biscotti made by people with disabilities. Timberlyne Shopping Center; 919-883-2151; specialtreatsnc.com YOPOP Chapel Hill Frozen yogurt shop featuring 14 flavors made daily and 36 toppings. Bubble tea and smoothies.

Timberlyne Shopping Center; 919-5378229; yopops.com

Meadowmont Village Brixx Wood Fired Pizza Specialty pizzas and salads. 501 Meadowmont Village Circle; 919-929-1942; brixxpizza.com Cafe Carolina & Bakery Salads, sandwiches, breakfast. 601 Meadowmont Village Circle; 919-945-8811; cafecarolina.com Chronic Tacos Mexican grill utilizing authentic recipes. 504 Meadowmont Village Circle; 984-999-4803; eatchronictacos.com Fusion Fish Eclectic menu including tapas, family-style dinners and sushi.

100 Meadowmont Village Circle; 919-903-8416; fusionfishcuisine.com

N.C. 54 East/Raleigh Road

Meet Fresh Taiwanese desserts and teas. 407 Meadowmont Village Circle; meetfresh.us/en

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

Quickly Hot and cold tea drinks in addition to Asian street food. 503 Meadowmont Village Circle; 984-234-0401; quicklych.com

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

Glen Lennox Shopping Center; 919-9691155; bin54chapelhill.com

Southern Village

Brenz Pizza Co. Specialty pizzas, subs, salads. 3120 Environ Way, East 54; 919636-4636; chapelhill.brenzpizzaco.com Coco Bean Coffee Shop Locally owned coffee shop offering Carrboro Coffee Roasters coffee and a variety of baked goods. 1114 Environ Way, East 54; 919-8839003; cocobeancoffeeshop.com ELEMENTS Cuisine combining classical and modern Asian and European cooking techniques; check out the wine bar with full menu next door. 2110 Environ Way, East 54; 919-537-8780; elementsofchapelhill.com Jujube Eclectic, modern cuisine inspired by the classic flavors of China and Vietnam. Glen Lennox Shopping Center; 919-960-0555; jujuberestaurant.com Nantucket Grill & Bar Clam chowder, lobster rolls and more. 5925 Farrington Rd.; 919-402-0077; nantucketgrill.com Thai Palace Soup, curries, pad thai.

Glenwood Square Shopping Center; 919-967-5805; thaipalacenc.com The Egg & I French toast, pancakes and specialty omelets. 1101 Environ Way, East 54; 919-537-8488; theeggandirestaurants.com Tobacco Road Sports Cafe Burgers, salads and sandwiches. 1118 Environ Way, East 54; 919-537-8404; tobaccoroadsportscafe. com/chapel-hill

AL’S BURGER SHACK Gourmet burgers and fries made with local ingredients. 708 Market St.; 919-914-6694; alsburgershack.com

Akai Hana Japanese cuisine including sushi, tempura and teriyaki. 206 W. Main St.; 919-942-6848; akaihana.com Armadillo Grill Tex-Mex burritos, en­ chiladas, tacos, nachos. 120 E. Main St.; 919-929-4669; armadillogrill.com Carrburritos Burritos, tacos, nachos and margaritas. 711 W. Rosemary St.; 919-9338226; carrburritos.com Glasshalfull Mediterranean-inspired food and wine; outdoor dining; all ABC permits.

106 S. Greensboro St.; 919-967-9784; glasshalfull.net Gourmet Kingdom Sichuan cuisine.

301 E. Main St.; 919-932-7222; thegourmetkingdom.com Market Street Coffee & Ice Cream Coffee, ice cream and pastries. 100 E. Weaver St.; 919-960-6776; marketstcoffee.com MEL’S COMMISSARY & LUNCHEONETTE Open for lunch, Mel’s serves up a changing menu of comfort food. 109 W. Main St.; 919-240-7700; melscarrboro.com Milltown Pub fare with an extensive beer list. 307 E. Main St.; 919-968-2460; dininganddrinking.com

La Vita Dolce Pastries, sorbet, gelato.

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

Napoli Cafe Wood-fired pizza, espresso, artisanal gelato made from scratch, teas and local craft beer and wines. 105 E. Main St.; napolicarrboro.com

Pazzo! Italian cuisine, takeout pizza.

700 Market St.; 919-929-9984; pazzorestaurant.com

Neal’s Deli Buttermilk biscuits and traditional deli fare. 100-C E. Main St.; 919967-2185; nealsdeli.com

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

Oakleaf “Immediate” cuisine like pastas, seafood from the Carolinas and ingredients from the chef’s own garden. 310 E. Main St.; 984-234-0054; oakleafnc.com

Town Hall Grill Sandwiches, steak, seafood. 410 Market St.; 919-960-8696; thetownhallgrill.com Weaver Street Market Hot bar and salad bar for breakfast, lunch and dinner. 716 Market St.; 919-929-2009; weaverstreetmarket.coop

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

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

Open Eye Cafe Locally roasted Carrboro Coffee and espresso, tea, beer, wine and baked goods. 101 S. Greensboro St.; 919-968-9410; openeyecafe.com Pizzeria Mercato Pizza, antipasto, soups and fritti. 408 W. Weaver St.; 919-9672277; pizzeriamercatonc.com Provence Southern French cuisine.

203 W. Weaver St.; 919-967-5008; provenceofcarrboro.com Spotted Dog Vegetarian-friendly appetizers, soups, salads, entrees, desserts. 111 E. Main St.; 919-933-1117; thespotteddogrestaurant.com Tyler’s Restaurant and Taproom Specialty import beers on tap and traditional pub fare. 102 E. Main St.; 919-929-6881; tylerstaproom.com March 2019

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Wings Over 18 flavors of wings. 313 E. Main St.; 919-537-8271; wingsoverchapelhill.com East Main Square Amante Gourmet Pizza Create-your-own pizzas. 300 E. Main St.; 919-929-3330; amantepizza.com Esperanza Empanada y Tequila Savory and sweet empanadas, 50 kinds of tequila. 370 E. Main St.; 919-617-1674 Gray Squirrel Coffee Co. Roastery and espresso bar. 360 E. Main St., Ste. 100; graysquirrelcoffee.com Hickory Tavern Burgers, sandwiches and build-your-own salads. 370-110 E. Main St.; 919-942-7417; thehickorytavern.com One Fish Two Fish Hawaiian poke restaurant offering the traditional raw fish over rice and salad bowls, as well as poke burritos, nachos and tacos.

370 E. Main St., Ste. 140; 919-240-5532; onefishtwofishpoke.com Rise Biscuits and Donuts Carrboro Biscuits, doughnuts and coffee. 310 E. Main St., Ste. 100; 919-929-5115; risebiscuitsdonuts.com

Spike’s Hot Chicken N’ Dogs Nashvillestyle hot fried chicken and hot dogs.

370 E. Main St., Ste. 180; 919-249-5851; spikeshotchicken.com Vecino Brewing Company Dozens of craft beer choices plus dishes made with fresh, local ingredients like house-made pretzels and pickles, small plates, salads and sandwiches. 300 E. Main St., Ste. C; 919-537-9591; vecinobrewing.com Carr Mill Mall B-Side Lounge Small plates like flatbread, bacon-wrapped dates and fondue.

Plus, inspired cocktails. 919-904-7160; b-sidelounge.com Carrboro Pizza Oven Pizza, calzones.

919-904-7336; carrboropizzaoven.com CrossTies Bistro & Beer Garden Barbecue, peel & eat shrimp, lobster rolls and vegetarian options. 919-918-3923; crosstiescarrboro.com Elmo’s Diner Homemade Southern and American classics. 919-929-2909; elmosdinercarrboro.com

Oasis Organic coffee, tea, beer and wine.

919-904-7343; oasisincarrmill.com Tandem Farm-to-table, modern American cuisine with full service bar. 919-240-7937; tandemcarrboro.com Venable Rotisserie Bistro Upscale comfort food with a heavy emphasis on locally sourced and seasonal ingredients; all ABC permits. 919-904-7160; venablebistro.com Weaver Street Market Hot bar and salad bar for breakfast, lunch and dinner.

919-929-0010; weaverstreetmarket.coop N.C. 54 West/Carrboro Plaza Aidan’s Pizza Pizza, wings and salads.

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

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

Carrboro Plaza; 919-903-9919; monterreychapelhill.com Wingman Wings and hot dogs. 104 N.C. 54 W.; 919-928-9200; bestwingman.net

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

HILLSBOROUGH Antonia’s Italian cuisine. 101 N. Churton St.; 919-643-7722; antoniashillsborough.com Bandido’s Mexican Cafe Burritos, salads, quesadillas, tacos. 122 S. Churton St.; 919-732-8662; bandidoscafe.com

RADIUS

The Colorado Burrito Mexican grill with burritos, taco salads, chimichangas and other traditional fare. 116 Daniel Boone St.; 919-245-3335 El Restaurante Ixtapa Authentic fromscratch Mexican dishes. 162 Exchange Park Lane; 919-644-6944; ixtapa.homestead. com/homepage.html Hillsborough BBQ Company Barbecue plates and sandwiches, sides and desserts. 236 S. Nash St.; 919-732-4647; hillsboroughbbq.com Hot Tin Roof Games and specialty cocktails. 115 W. Margaret Ln.; 919-296-9113; hottinroofbar.com READERS’ FAVORITE

BEST OF CHAPEL HILL MAG AZ IN E

112 N. Churton Street • Hillsborough

radiuspizzeria.net

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

D I NI NG GUI D E

Jay’s Chicken Shack Chicken, buffalo wings, breakfast biscuits. 646 N. Churton St.; 919-732-3591; jayschickenshack.com Kimchi Yay! Korean dishes featuring kimchi jjigae, japchae and buchimgae.

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

CHATHAM COUNTY Governors Club AL’S PUB SHACK Classic gourmet burger and fries joint, featuring an expanded menu with sandwiches, seafood, soups and salads along with a full bar.

50050 Governors Dr.; 919-904-7659

Maple View Farm Country Store Homemade ice cream and milk.

6900 Rocky Ridge Rd.; 919-960-5535; mapleviewfarm.com

Flair Restaurant & Wine Bar Frenchinfluenced food, coffee, and Sunday brunch. 50100 Governors Dr.; 919-9679990; flairforfoodrestaurant.com

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

107 N. Churton St.; 919-732-0900

Ciao Bella Pizzeria Pizzas, pastas, sandwiches. 1716 Farrington Point Rd.; 919-932-4440

Panciuto Southern Italian cuisine. 110 S. Churton St.; 919-732-6261; panciuto.com

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

Pueblo Viejo Traditional Mexican food.

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

Veranda (Briar Chapel)

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

501 PHARMACY Maple View Farm ice cream, plus malts and shakes. 98 Chapelton Ct., Ste. 300; 984-999-0501; 501rx.com Breakaway Cafe A casual cafe serving breakfast, lunch and dinner, along with coffee and Maple View Farm ice cream.

58 Chapelton Ct., Ste. 100; 984-234-3010; breakawaync.co Capp’s Pizzeria & Trattoria Traditional Italian cuisine including fresh pastas, pizzas, salads, sandwiches and more.

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

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

Taste of the South

Saratoga Grill New England-style cuisine; 108 S. Churton St.; 919-732-2214; saratogagrill.com

Porch Dining

Steve’s Garden Market & Butchery Local meat, produce, baked goods, plus Steve’s brand products like pimento cheese. 610 N. Churton St.; 919-732-4712; stevesgardenmarket.com

Catering

Village Diner Southern diner, buffet.

600 W. King St.; 919-245-8915 Vinny’s Italian Grill and Pizzeria Italian favorites like spaghetti carbonara and chicken piccata. 133 N. Scotswood Blvd.; 919-732-9219; vinnyshillsborough.com

SERVING BREAKFAST ALL DAY LONG

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

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

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

Whit’s Frozen Custard Ice cream and frozen treats. 240 S. Nash St.; 919-245-8123; whitscustard.com

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

Wooden Nickel Pub Pub fare like wings, sandwiches, tots and rotating drafts and specials. 113 N. Churton St.; 919-643-2223; thewnp.com

Voted Favorite Comfort/Southern Food!

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

Mama Dip’s Kitchen

408 W. Rosemary St., Chapel Hill 919-942-5837 mamadips.com Open every day 8am-9pm Country Breakfast Served Daily M-F till 11:30am, Sun till 1pm Sat & Sun Brunch March 2019

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DINING GUIDE

PITTSBORO Allen & Son Barbecue N.C. barbecue.

5650 U.S 15-501; 919-542-2294; stubbsandsonbbq.com Angelina’s Kitchen Greek and Southwestern dishes including gyros and rice bowls. 23 Rectory St.; 919-545-5505; angelinaskitchenonline.com Bella Donna Classic Italian dishes like lasagna and spaghetti carbonara.

440 East St.; 919-545-0900; belladonnaitalianrestaurant.com THE BELTED GOAT A coffee and wine shop with paninis, cheeses and pastries. Fearrington Village Center; 919-545-5717; fearrington.com/belted-goat Carolina Brewery The fifth-oldest brewery in the state. 120 Lowes Dr., Ste. 100; 919-545-2330; carolinabrewery.com/ pittsboro

Chatham Marketplace Sandwiches, baked goods. 480 Hillsboro St.; 919-542-2643; chathammarketplace.coop The City Tap Classic bar food. 89 Hillsboro St.; 919-545-0562; thecitytap.com

COMPADRES TEQUILA LOUNGE Mexican restaurant with a variety of classic dishes. 193 Lowes Dr.; 919-663-5600; compadresnc.com

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

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

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

HOUSE OF HOPS Relaxed bar and bottle shop with a large craft beer selection on tap. 112 Russet Run, Ste. 110; 919-542-3435; houseofhopsnc.com Moon Asian Bistro An Asian fusion restaurant offering sushi, Chinese dishes like sweet-and-sour chicken, Thai curry dishes, rice and noodles. 111 Knox Way. Ste. 100; 919-869-7894; moonasianbistroch.com

BUILDING YOUR

OWN PIZZA is a

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EXPERIENCE At The Pizza Press, you can create your own custom pizza, publish your own salad, or select one of our signature options. Pair your meal with one of 24 craft beers on tap, finish with an Ice Cream Sandwich.

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Craft your own story.

NO W OPEN NOW OPEN--11 11AM AM -- 11 AM AM

SEVEN DAYS A WEEK SEVEN DAYS A WEEK

@THEPIZZAPRESSCHAPELHILL

133 West Franklin St. Suite #120 Chapel Hill, NC 27516

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Simple food made the hard way

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

Dinner Nightly Brunch on Sunday reservations 919.929.2263

acmecarrboro.com

D I NI NG GUI D E

THE MOD Wood-fired pizza, salads, small plates and a full bar. 46 Sanford Rd.; 919-533-6883; themodernlifedeli.com

THE ROOT CELLAR Sandwiches, prepared salads, desserts and more. 35 Suddles Rd.; 919-542-1062; rootcellarpbo.com

Starrlight Mead

Heavenly Honey Wines

It’s Honey...

All Grown-up!

Our internationally

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

premises from fruits, herbs, and locally

sourced honey.

Come relax in our

tasting room, the perfect

The Phoenix Bakery Small-batch and seasonal baked goods and specialty cakes.

664 West St.; 919-542-4452; thephoenixbakerync.com Pittsboro Roadhouse Hearty American entrees, burgers and salads; 39 West St.; 919-542-2432; pittsbororoadhouse.com

place to sit, sip, savor,

S&T’s Soda Shoppe Soda fountain, American fare. 85 Hillsboro St.; 919-545-0007; sandtsodashoppe.com Small B&B Cafe Offbeat, eco-friendly eatery with outdoor seating offering farmto-table fare for breakfast and lunch. 219 East St.; 919-537-1909; smallbandbcafe.com

Postal Fish Company Fresh seafood from North Carolina’s coast prepared thoughtfully by chefs James Clark and Bill Hartley. 75 W. Salisbury St.; 919-704-8612; postalfishcompany.com

and learn about the art of honey wine.

Virlie’s Grill Soups, salads, burgers, sandwiches. 58 Hillsboro St.; 919-5420376; virliesgrill.com Located in the Heart of Pittsboro at Chatham Mills

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

919-533-6314

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

SILER CITY Compadres Mexican restaurant with a variety of classic dishes. 115 Siler Crossing; 919-663-5600; compadresnc.com

The Place to Chill on the Hill Since 1982

FAVORITE BURGER & FRIES

Discover what “Best Of” is made of!

Food is delicious. Service is quick and neat.

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

CHAPEL HILL

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

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

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DINING GUIDE

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

Mad Hatter Cafe & Bakeshop Scratch-made pastries, salads, sandwiches. 1802 W. Main St.; 919-286-1987; madhatterbakeshop.com MarketPlace JB Duke Hotel’s main restaurant, open for breakfast, lunch and dinner. 230 Science Dr.; 919-660-6400; jbdukehotel.com

Cucciolo Osteria Italian fare.

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

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

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

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

Fairview Dining Room Washington Duke Inn’s AAA Four Diamond-rated restaurant. 3001 Cameron Blvd.; 919-493-6699; washingtondukeinn.com Geer Street Garden Simple, down-home fare in a cozy atmosphere. 644 Foster St.; 919-688-2900; geerstreetgarden.com

Page Road Grill Traditional American dishes. 5416 Page Rd.; 919-908-8900; pageroadgrill.com Saladelia Cafe Espresso and smoothie bar, pastries, sandwiches. 2424 Erwin

Rd., 406 Blackwell St. & 4201 University Dr.; 919-489-5776; saladelia.com Saltbox Seafood Joint Local seafood that is delivered fresh from the Carolina coast. 608 N. Mangum St and 2637 Durham Chapel Hill Blvd.; 919-908-8970 and 919-237-3499; saltboxseafoodjoint.com Societa Sicilian-American comfort and street food with land, sea, vegetarian and gluten-free offerings. Large bar serving 22 rotating craft beers, bourbon, cocktails and wine. Welcomes single diners or large groups. 5311 S. Miami Blvd.; 919-941-6380; societainfo.com The Boot The neighborhood ItalianAmerican restaurant serving soups, salads, sandwiches, pastas and traditional Italian entrees, plus a full bar. 2501 University Dr., Durham; 919-294-8383; thebootdurham.com

The Place to Be! 201 S. Estes Drive, Chapel Hill, NC 27514 919-929-7133 | southernseason.com

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

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ENGAGEM ENT

Boening & Poe

BY ELLIE GLASS PHOTOGRA P HY BY HEBA SA L A M A , H EBASA LAMA.COM

L

auren Boening and Logan Poe’s story started 15 years ago on a beach trip to Nags Head with Kaitlyn Wolf,

who is Lauren’s friend and Logan’s cousin. Logan caught Lauren a fish as the first of many romantic gestures. Later, in 2006, the same night that the Carolina Hurricanes won the Stanley Cup, the two began dating.

One spring morning in 2018, the couple set off for Sunday brunch. While waiting for their table at LaPlace Louisiana Cookery, Logan suggested a walk on the Riverwalk. When they got down to the river, he proposed.

Lauren, a UNC graduate, is a teacher at Morris Grove Elementary School and was named Teacher of the Year in 2017 while Logan, a UNC-Charlotte grad, is an engineer and also happens to be a Duke fan. The couple jokes that they know their marriage will be strong because it has withstood years of watching their rival teams face off in UNC-Duke basketball games. They will be married at Forest Hall at Chatham Mills on May 25, 2019. CHM

OUR GUIDE

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Page

BEST OF CHAPEL HILL‘19 OUR ANNUAL POLL IS BACK! Cast your ballot for your local favorites in dining, retail, arts & entertainment and more.

VISIT CHAPELHILLMAGAZINE.COM FOR MORE INFO. VOTING RUNS MARCH 1-21.

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Howard & Scroggs

BY PA RRISH A LTO PHOTOGRA P HY BY KRYSTA L KAST, K RYSTA LKASTPHOTOG R A P HY.COM

J

ulia Howard and William Scroggs met at St. Thomas More Catholic School. Their paths diverged

through high school and college, but merged again on a warm spring Saturday night in 2016 at Ponysaurus Brewing Co. in Durham.

They were soon inseparable.

“Oh,” William remembers thinking in the early stages, “this is how it’s supposed to be.”

Two years later, Will hid an engagement ring in a golden egg during the Howard family’s annual Easter egg hunt. As Julia watched the children, Will pulled the egg from its hiding spot, opened it and dropped to a knee.

After the hunt, they played golf with their sets of parents, Willie Scroggs, the former men’s lacrosse coach at UNC, and Karen Shelton, the coach of the women’s field hockey team; and Bill Howard and Debbie Howard.

Julia and Will were married on April 7, 2018, in Fearrington Village.

The wedding party included the maids of honor Amy Nussbaumer and Sara Barfield; bridesmaids Kate Walton, Kaitlin Przezdziecki, Meghan Assapimonwait, Allison Butler, Emily Perez, Kristen Moore and Kirsten Smith; the best man Stephen Burns; and groomsmen Toland Barfield, Eric Nussbaumer, Jimmy Shelton, Jeff Vandenberghe, Jake Zimmerman, Dave Brown and Joe Lustgarten.

One highlight of the day was when Julia’s father, who was battling cancer, read a poem he wrote about April showers bringing good luck to the marriage. The ceremony, Julia says, was in part to honor him. Bill died six months later.

Julia and William live in Chapel Hill where they frequently attend UNC football, basketball and lacrosse games. CHM 158

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WED D I NGS

Fernandez & Schendt

BY CA RA SILIAKU S PHOTOGRAP HY BY M OR G A N C A D D EL L , MORGA N CADDE L L P HOTOG R A P HY.COM

J

amie Schendt was teaching in Charlotte in 2013, a year after getting a master’s degree from UNC, when he got a text message from a stranger. The stranger, Caleb Fernandez, had met Jamie’s brother Tim the day before at a St. Patrick’s

Day celebration in Raleigh. Tim thought they might be a good match, and Jamie and Caleb met for a date a few weeks later. They’ve been together ever since.

Over Christmas 2016, the pair exchanged gifts in their Chapel Hill home. Caleb opened his last gift from Jamie – a new coat – and tried it on. When Caleb reached in the pocket, he felt something surprising – an engagement ring. He said yes.

They were married on Oct. 20, 2018, at Tandem. The reality of the day set in, they said, as they took pre-wedding pictures at The Carolina Inn and saw each other for the first time in the courtyard. With the weather cooperating, they said their vows on Tandem’s patio in front of friends and family, including their parents, Charles and Angela Fernandez, and Dave and Brenda Schendt. They chose Tandem for both the ceremony and reception in large part because of the food, which did not disappoint, they said, especially the french fry bar.

DJ Bosslady provided the music, and the party continued on Franklin Street where they visited their favorite bars, including The Crunkleton.

Jamie teaches social studies at Carrboro High School, and Caleb works in Raleigh at the public relations firm FleishmanHillard.

They live in Chapel Hill and will move to Durham this spring. CHM

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Bellows & Laubscher

BY B R I A N K E Y E S P H OTO G R A P H Y BY L E I G H A N N B U R DET T, S E C R E TL E I G H .CO M

C

hapel Hill native Kristen Laubscher met Alexander Bellows during their junior year at Penn State through

mutual friends. They’ve been together ever since, even making it work long distance while Kristen lived in Washington, D.C. and Alex, a 2nd Lt. in the U.S. Air Force, was stationed at Travis Air Force Base in Fairfield, California.

When it came time to propose, Alex waited until Kristen took a break from her job at Association of Public and Land-grant Universities to attend a friend’s California wedding and spend the next week with him. Alex surprised Kristen with a wine tasting trip to Napa Valley that ended with a tour of the Clos Pegase Winery. After a private tasting, Alex popped the question amongst the winery’s beautiful vineyards.

Kristen and Alex tied the knot on August 25, 2018, at Holy Trinity Lutheran Church in Chapel Hill where her family attends service regularly. Parents Mark and Jeanneen Bellows and David and Linda Laubscher and brothers Kevin Laubscher and Andrew Bellows were in attendance along with Chapel Hill local bridesmaid Rachel Kellomaki and out-of-state family and friends from childhood, college and the Air Force.

During the reception at The Barn of Chapel Hill at Wild Flora Farm, the first dances were touching all around, with Kristen and her dad dancing to a father/daughter mix featuring “It Won’t Be Like This For Long” and the fight song from Penn State. Alex and his mom left the room in tears after sharing a dance just a few weeks after Jeanneen had finished her chemotherapy and radiation treatment for cancer.

The couple resides in Vacaville, California. CHM

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