Chapel Hill Magazine November 2016 by Triangle Media Partners

KENAN STADIUM

OVER THE YEARS 24

OUR BEST

LAWYERS 86

PREP FOR THE

HOLIDAYS 90

NOVEMBER 2016 CHAPELHILLMAGAZINE.COM

Creatives DesiÆ&#x201A;n Issue OUR 4T ANNUA H L

The

EIGHT ARTISTS ON INSPIRATION AND THE DESIGN PROCESS

PAGE 50

OUT OF WHOLE CLOTH, ART Textile collage artist Elaine O'Neil shares how she got her start, her creative process and where she loves having her art displayed. Page 58

CHAPELHILL    

November 2016 chapelhillmagazine.com THE HOME OF

MORE QUALITY TIME WITH GIRL’S BEST FRIEND.

PUBLISHER

Ellen Shannon EXECUTIVE EDITOR

Jessica Stringer

C R E AT I V E D I R E C T O R

Kevin Brown

ART DIRECTOR

Sarah Arneson

EXECUTIVE EDITOR, DURHAM MAGAZINE

Amanda MacLaren

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

Laura Zolman Kirk

S TA F F P H O T O G R A P H E R

Briana Brough

GRAPHIC DESIGNERS

Reba Straley Christy Wright

D I G I TA L C O N T E N T M A N A G E R

Morgan Weston INTERNS

Alexis Allston, Matt Couch, Hannah Grossman, Lauren Moody, Robin O’Luanaigh, Caitlin Scurria CONTRIBUTORS

Jessie Ammons, Dylan Bedell, Melina Casados, Moreton Neal, James Stefiuk, Anna Stone ADVERTISING

Melissa Crane melissa@chapelhillmagazine.com Kem Johnson kem@chapelhillmagazine.com Stacie Luders stacie@chapelhillmagazine.com C O R P O R AT E

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Dan Shannon President/CEO Ellen Shannon COO Rory Kelly Gillis Senior Vice President/Publishing Thorne Daubenspeck Director of Sponsorship & Digital Sales Chelsea Rush Marketing Manager Amy Bell Business Manager Caroline Kornegay Administrative and Operations Assistant Grace Beason Events Coordinator Charlie Hyland, Roger Nahum 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

2014 BEST REGIONAL MAGAZINE (CONSUMER)

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L E T T E R

F R O M

T H E

E X E C U T I V E

E D I T O R

ARTISTIC VISION

THE CLOSEST I EVER GOT TO BEING LIKE

textile collage artist Elaine O’Neil was during my teenage years. My Carolina blue-painted bedroom walls – and later, the cinderblock walls in my UNC dorm – were covered in glossy collages. I would lose track of time, cutting out words, logos and photos of faraway places from stacks of magazines. Unlike Elaine, I wasn’t aiming for beautiful buildings and landscapes – I just wanted my images to fit together on poster board. Collage was a major creative outlet for me, but soon, I turned solely to words. Recently, I toured a nearby house, and the homeowner was quick to point out his custom Elaine O’Neil piece depicting his home of the last few decades. Watching him light up as he showed off her painstakingly pieced together collage was an inspiration for telling the stories of the artistic minds that balance self-expression with meeting their clients’ vision. We challenged the creatives we’ve featured in this issue, beginning on page 50, to tell us about their craft, not using power tools and brush strokes, but their own words. Whether it’s an engaged couple posing in front of Scott Nurkin’s “Greetings from Chapel Hill” mural or a hospital patient or visitor finding comfort in Elaine O’Neil’s work hanging in UNC Hospitals, design can have an impact on us all. As Elaine says, “If my art catches the eye of a stressed patient, a worried family member or a tired nurse and transports them for a moment to a happy place, then I could not imagine a greater honor as an artist.” CHM

JESSICA STRINGER @jessstringer

chapelhillmagazine.com November 2016

jessica@chapelhillmagazine.com

THROUGH JANUARY 15

Tickets at ncartmuseum.org or (919) 715-5923

East Building, Level B, Meymandi Exhibition Gallery to p : 1935 Bugatti Aérolithe, Collection of Chris Ohrstrom; Photo © 2016 Joe Wiecha; 1938 Talbot-Lago T-150C-SS Teardrop, Collection of J. W. Marriott, Jr.; Photo © 2016 Peter Harholdt m i d d l e : 1938 Hispano-Suiza H6B “Xenia,” Collection of Peter Mullin Automotive Museum Foundation; Photo © 2016 Peter Harholdt; 1938 Delahaye 135M Figoni Roadster, Collection of Margie and Robert E. Petersen; Photo © 2016 Scott Williamson, Photodesign Studios b o t to m : 1936 Peugeot 402 Darl’mat Coupe, Jim Patterson/The Patterson Collection; Photo © 2016 Michael Furman; 1933 Pierce-Arrow Silver Arrow, The Richard H. Driehaus Collection at Chicago Vintage Motor Carriage; Photo © 2016 Peter Harholdt

Organized by the North Carolina Museum of Art. This exhibition is made possible, in part, by the North Carolina Department of Natural and Cultural Resources; the North Carolina Museum of Art Foundation, Inc.; and the William R. Kenan Jr. Endowment for Educational Exhibitions. Research for this exhibition was made possible by Ann and Jim Goodnight/The Andrew W. Mellon Foundation Fund for Curatorial and Conservation Research and Travel. p r e s e n t i n g s p o n so r

Quintiles Capitol Broadcasting Company

s u p p o rt i n g s p o n so r m e d i a s p o n so r

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

V O L U M E

1 1

N U M B E R

THE DESIGN ISSUE 50 The Creatives

Eight artists from a fashion designer to a woodworker talk inspiration and dedication to their craft 64 How They Live: The Comforts of Home

With cozy spaces inside and out, the Salemson house feels like a world away from everything

FEATURES 42 Holiday Getaways

Whether you need a break from the festivities or something to do while visiting relatives, we’ve got you covered 86 Best Lawyers 90 Holidays Made Easy

Entertaining ideas and tips to make this time of the year a little more joyful

PEOPLE & PLACES 14 TerraVita

14 PepperFest 16 Festifall 18 Fast Break Against Cancer 19 Community Home Trust’s Opening Doors Event 20 Silverspot Cinema’s “Queen of Katwe” Premiere 20 Walk for Education 21 Chapel Hill Magazine Networking Event

PHOTO BY BRIANA BROUGH

22 The Carolina Ball 23 A Tasteful Affair

IN EVERY ISSUE

4 Letter from Our Executive Editor 8 Noted 24 Book Column 28 First Person 32 Our Latest Obsessions 34 5 Events Not to Miss 36 Staycation 40 Shop Local 49 Adopt-A-Pet 97 Taste 110 Engagement 111 Weddings

PAGE 64

NOTED.

SEN D U S N O T YO U R E M O MW O R T Fro ENT HY S! to nem births w to biz

a and note mor rds d e– @ mag chap azin elhil e.co l m

WHAT WE’VE HEARD AROUND TOWN …

MARKING A MILESTONE

This year, Terra Nova Global Properties celebrated 20 years of providing real estate services for the Carrboro, Chapel Hill and Durham communities.  Strowd Roses, a private charitable foundation that supports nonprofits, hosted over 150 guests in October at the Gene Strowd Community Rose Garden to celebrate 15 years of grant-making.  In October at The Friday Center, the Charles House Association celebrated its 25th year of providing personalized care to elders through its daytime eldercare center.

Lies Sapp and Sage Rountree, owners of

Edge Aveda Men opened in October in Briar

the Carolina Yoga Company (Carrboro Yoga, Durham Yoga and Hillsborough Yoga) and Carolina Massage Institute, have opened Hillsborough Spa and Day Retreat.

Chapel at 58 Chapelton Ct., Ste. 130. The

salon offers a range of services for men from cuts and beard details to waxing and scalp detox treatments.

BUSINESS BRIEFS

‘To Sit and Contemplate’ A Veterans Memorial to honor the 6,000 men and women of Orange County who have served their country was approved by the Board of County Commissioners. The Homestead Road site will be dedicated at 11 a.m. on Nov. 11 – the 98th anniversary of Armistice Day. Fundraising for the project – estimated cost $300,000 – has begun. TO CONTRIBUTE

Primrose Schools franchise owners Brian and Melissa Mart opened Primrose School of Chapel Hill at Briar Chapel in August. 8

chapelhillmagazine.com November 2016

Donations to the Orange County Veterans Memorial can be sent by check, payable to the Orange County Community Giving Fund. Include “Veterans Memorial” on the memo line, and mail to: Orange County Community Giving Fund, Financial Services, PO Box 8181, Hillsborough, NC 27278. To make an online donation, visit ChapelHillVeteransMemorial.com/donations.

40th Anniversary Sale October 22th - November 30th

30 to 75% off Regular Prices 919-489-8362 | WWW.PERSIANCARPET.COM | 5634 DURHAM CHAPEL HILL BLVD., DURHAM (Corner I-40 and 15-501 at Exit 270)

N O T E D

Dr. Chris Adigun has opened the

The Root Cellar Café & Catering owners

Dermatology & Laser Center of Chapel

Sera Cuni and Susan White will open a

Hill also in Briar Chapel. The practice

second location of their eatery in Pittsboro in the new Penguin Place at Chatham Park. 

offers comprehensive dermatology care ranging from medical and pediatric dermatology to extensive cosmetic dermatology services. 

Leland Little Auctions in Hillsborough

ON THE MOVE Dr. Darlene Ryan was named Chapel HillCarrboro City Schools’ Executive Director

for Curriculum and Instruction in September. She has served as Glenwood Elementary School principal since 2010, as well as in various teaching positions for both CHCCS and Chatham County Schools, and is a graduate of UNC, where she earned all three of her degrees. 

is expanding its auction gallery, which will exceed 21,000 square feet upon completion in December.

AND THE AWARD GOES TO … Chapel Hill Pilates moved to Carrboro

(103 Lloyd St.) in May and held a ribbon cutting in September. Additionally, owner Lauren McClerkin achieved her TPI certification.

Orange Water and Sewer Authority’s Jones Ferry Road Water Treatment Plant received

the Phase IV 5-Year Excellence in Water Treatment Award from the national Partnership for Safe Water, making it one of only nine facilities to ever achieve this award.

Replacing Dr. Darlene Ryan as principal of Glenwood Elementary School is Katie Caggia (above) who most recently served as Estes Hills Elementary’s assistant principal.

Be Loud! The Be Loud! Sophie Foundation

enjoyed another successful (sold-out) Be Loud! benefit concert at Cat’s Cradle in August, raising $46,723 to put towards the foundation’s efforts to support adolescent and young adult cancer patients and their families at UNC Hospitals. Headliners included The English Beat, Hobex, Kaira Ba and PopUp Chorus.

chapelhillmagazine.com November 2016

N O T E D

Former Fearrington House sommelier Paula de

WHAT AN HONOR

Pano is the new Beverage and

Beverly Rudolph of Culbreth Middle

Service Director at Fearrington. She will replace Maximillian Kast, who served in this position for 10 years. Maximillian is the new regional manager for Broadbent Selections, Inc.

School was named 2016-17 Principal of the

Year by CHCCS. She has been at Culbreth since 2011 and was previously the assistant principal at East Chapel Hill High School.  Dr. Nicole Hurd of College Advising Corps has been named a “Champion of Change for College Opportunity” by the White House, acknowledging the important work she is doing in Chapel Hill and beyond to strengthen access to high-quality education. 

Members of Boy Scout Troop 39 ventured across the pond this summer to camp and explore Bristol, England, with the group’s sister troop, 26th Bristol. The troop has been making the trek every two years since 1980. 

Chapel Hill Country Club’s 10 & Under

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chapelhillmagazine.com November 2016

Intermediate tennis players – Carter Harris, Sander Tormollen, Carter Myers, Samantha Benton, Meriwether Jordan and Kathryne Woods (pictured with coaches Lindsay Benton and Jaime Montalvo) – competed in the 2016 USTA Southern Junior Team Tennis Sectional Championships in Rome, Georgia. The team placed fifth of 10 teams from across the south. CHM

Dr. David Lee Hill, Jr. Oral & Maxillofacial Surgeon 77 Vilcom Center Circle, Suite 120 Chapel Hill, NC 27514 919-238-9961

Are you in need of oral surgery? If your dentist has recommended oral surgery, whether it’s to remove one or more

Meet Dr. David Lee Hill, Jr.

teeth, implants, or something more involved, you probably have a lot of questions

People who meet Dr. Hill are quickly won over by his knowledge and easy-going

and concerns. What are my options? What about cost? What can I expect? Will I be

style. He is a stickler for detail and in his profession, every little detail matters.

in pain? How long will it take? What kind of surgical safeguards are used?

His commitment to patient safety protocols and surgical precision as well as

It’s normal to be apprehensive about a surgical procedure and at Chapel Hill

his uncompromising philosophy toward care is reflected in the state-of-the-art

Implant and Oral Surgery Center, they understand. That is why Dr. Hill has created

surgical facility he has designed from the ground up. He also places emphasis on

a top notch facility and a team of professionals whose one goal is to help you

his patient’s comfort and it shows - from the warm and inviting surroundings to

understand your options and make your procedure as stress free as possible.

the caring staff, focused on the patient’s well being.

You are invited to experience what makes Chapel Hill Implant and Oral Surgery

If your case calls for implant or oral surgery, let Dr. Hill and his capable team

Center different. Call them for a personal consultation and case review. They will

welcome you for a tour and a discussion about your unique needs.

welcome you with a guided tour of their state-of-the-art surgical facility and take the time to answer all of your questions.

W W W.C H A P E L H I L LO R A L S U R G E R Y.C O M

P E O P L E

P L A C E S

STATE FARE PHOTOGRAPHY BY KRYSTAL KAST

Now in its seventh year, TerraVita gathered together returning chefs and new talent for memorable meals and bites. The food and drinks weren’t the only impressive part of the food festival – thanks to an emphasis on sustainability and a partnership with Orange County Solid Waste Management Department, TerraVita was able to divert 2,969 pounds of waste from the landfill, equating to 99% waste diversion. CHM

1 Keith Minton, Jeff Polish, TerraVita founder Colleen Minton and Allison Polish.

2 Ashly and Scott Maitland.

3 Esteban McMahan and Lynn Seldon.

A PLETHORA OF PEPPERS PHOTOGRAPHY BY MATTHEW ELK WITH DEANNA DECKER PHOTOGRAPHY

The community enjoyed pepper-centric bites from local establishments and artisans like Cottage Lane Kitchen, The Top of the Hill and Elements during PepperFest while supporting Abundance NC’s efforts for community resilience. Live music, workshops, an eco-fashion show and a kids’ cooking competition rounded out the afternoon’s entertainment at the ninth annual festival held at Briar Chapel. CHM

1 1 David Larsen, Sean Lilly Wilson, Tami Schwerin and emcee Jay Pierce.

2 Kid chef Keira Diggs and chef Teddy Diggs.

3 Angelina KoulizakisBattiste and Barb Yanik.

2 14

3 chapelhillmagazine.com November 2016

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P E O P L E

P L A C E S

AUTUMN ARTS PHOTOGRAPHY BY JULIA BAKER

Families, students and art connoisseurs alike came out to West Franklin Street for the 44th annual Festifall. At the festival, visitors perused booths filled with wares, made crafts and grabbed a bite to eat from food trucks as local musicians played on the main stage. CHM

1 Niamh Carnegie, 5, and her sister, Ava, 4, show off their “ghost pops” and face paint at the Chapel Hill Magazine booth.

2 Zoltar’s Fortune took to the stage. 3 Sophia Teller, 5, and Andrea Gordon, 3, dance to the beat of The Loreleis.

Nejma Hessini-Arandel and Alisha Kleinhammes, sophomores at East Chapel Hill High, volunteer at the event.

5 UNC’s a cappella group The Loreleis performed at the event.

Best of Show awardee Marion Booth displays his hand-crafted mobiles.

Christian Poteat, 12, Lafayette Poteat and Shanelle Green, 11.

chapelhillmagazine.com November 2016

P E O P L E

P L A C E S

OUR COMMITMENT. As the #1 real estate company in the Carolinas, Allen Tate Company helped 21,595 buyers and sellers achieve their goal of homeownership last year – the second best in the history of the company. But while our numbers are important, we’re most proud of our knowledgeable, professional and committed Realtors® who deliver exceptional customer service – one valued client at a time.

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P E O P L E

P L A C E S

FOR THE CURE PHOTOGRAPHY BY JESSICA STRINGER

With plenty of Tar Heels in attendance, Dick Baddour, former UNC athletics director, spoke about his son David’s cancer diagnosis – giving thanks to his doctors and F3 – at the 12th annual Fast Break Against Cancer held at the Dean E. Smith Center. While guests ate breakfast, Tar Heel announcer Jones Angell auctioned off some one-of-a-kind prizes, including lunch with Men’s Basketball Coach Roy Williams and the chance to sit on the bench during a game. The event has raised $2.2 million for the UNC Lineberger Comprehensive Cancer Center to date. CHM

3 1 Gary Hill and Walter Holt.

2 UNC Women’s Basketball’s Billy Lee, Tracey Williams-Johnson and Sylvia Crawley.

3 John and Kim Woodard.

Ginger and Tom Palmer.

5 Woody and Jean Durham.

Eli Jordfald, UNC Women’s Basketball Head Coach Sylvia Hatchell and Dr. Thomas Shea.

Russ McCormick and Bill Tate.

6 18

chapelhillmagazine.com November 2016

P E O P L E

P L A C E S

THE HOUSE ALWAYS WINS PHOTOGRAPHY BY LAURA ZOLMAN KIRK

Community Home Trust, a nonprofit that seeks to provide affordable homeownership

opportunities for low and moderate income households in Chapel Hill and Carrboro, threw their annual Opening Doors event at The Carolina Inn in September. Community Home Trust Executive Director Robert Dowling and Congressman David Price addressed the crowd before the dice started to roll for the eveningâ&#x20AC;&#x2122;s casino games. The home trust exceeded its goal of $70,000 to invest in the 249 (and growing) permanently affordable homes. CHM

1 1 Jim Merritt and Marlou Pippin.

2 Cindy Stoothoff, Bob Stoothoff, Sharon Kuncl and Sue Hicks.

Kesha Patel and Jai Dhaliwal.

National Blue Ribbon School since 2012

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P E O P L E

P L A C E S

A RED CARPET AFFAIR PHOTOGRAPHY BY LAUREN MOODY

Chapel Hillian Tim Crothers’ novel turned highly awaited, star-studded, Disneyproduced film was celebrated during the local premiere at Silverspot Cinema. His novel, “The Queen of Katwe: One Girl’s Triumphant Path to Becoming a Chess Champion,” tells the inspirational, true story of how 9-year-old Ugandan Phiona Mutesi escaped the slums and created a new life for herself by becoming a chess champion. Tim, a UNC School of Media and Journalism lecturer, enjoyed an outdoor reception with family and friends before heading inside for the film. CHM

1 1 Sawyer Crothers, Candace Crothers, Tim Crothers and Atticus Crothers.

Chris Ducar, Jaxson Marshall, 11, Rachel Marshall and Hadley Marshall, 13.

3 Cooper Davis and Molly Davis.

WALK FOR EDUCATION Chapel Hill-Carrboro City Schools students, families and staff raised $107,000

at the Chapel Hill-Carrboro Public School Foundation’s 20th Annual Walk for Education. Starting on UNC’s campus, the walk took participants down Franklin Street and ended on the lawn of Lincoln Center with a huge carnival. CHM

3 1

Dr. Rydell Harrison, Interim Assistant Superintendent of Curriculum & Instruction.

chapelhillmagazine.com November 2016

Students from Frank Porter Graham Bilingüe School march down Franklin Street.

3 Board Chair James Barrett and Public School Foundation Executive Director Lynn Lehmann.

Carrboro High School Principal LaVerne Mattocks.

P E O P L E

P L A C E S

AS THE ROMANS DO

1 CHM’s Jessica Stringer and Orange Habitat’s Jennifer Player.

PHOTOGRAPHY BY LAURA ZOLMAN KIRK

2 The Hill Center’s

A few arts and business leaders stopped by at The Siena Hotel to mark Jessica Stringer’s recent promotion as Chapel Hill Magazine’s executive editor. Chef Teddy Diggs of Il Palio prepared a spread of delicious Italian dishes inspired by his recent trip to Rome, which was featured in our September/October issue. CHM

3 Hamilton Point’s Rick

Ha i r :Ma r yThomps on Ma k eup:Anni eMer cer f orCer emonySa l on

Darah Whyte with PlayMakers’ Justin Haslett and Gia Podobinski.

Woods, CHM’s Rory Gillis and The Siena’s Anthony Carey.

www. cer emony s al on. com 919. 903. 9368

November 2016 chapelhillmagazine.com

P E O P L E

P L A C E S

THE CAROLINA BALL PHOTOGRAPHY BY KATE POPE PHOTOGRAPHY

A record number of attendees helped raise more than $220,000 to support the 2,200 families who stay at the SECU Family House each year. The funds will fully cover the cost to operate seven of the 40 rooms for an entire year. At the annual black-tie evening, guests enjoyed dinner, a live auction, casino games and dancing to live music by Liquid Pleasure. CHM

We know Orange, Durham, & Chatham County

1 Lucy Falk, Katie Corley, Jennifer Roberts, Allison Chandler, Ali Fromme, Kelly Young, Kate Walton, Michelle Macumber, Tamra Finn, Nanci Jordan and Elizabeth Moshier.

Jean Neville, Scott Morris and Elizabeth Broyhill Morris.

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P E O P L E

P L A C E S

PURPOSEFUL TASTING

1 Roda and Jaime Vargas

The community was invited to eat, drink and give at the 26th annual A Tasteful Affair supporting the Ronald McDonald House of Chapel Hill. Gary Mitchell Band provided entertainment as 400 guests enjoyed samplings from 26 local establishments such as Oakleaf, elements, Carolina Brewery, Carrboro Coffee Roasters, Chirba Chirba Dumpling and many more at The Blue Zone overlooking Kenan Stadium. Celebrity judges included Sean May and Miss North Carolina McKenzie Faggart while both Rameses and Ronald McDonald mingled in the crowd, helping the event raise about $90,000. CHM

Omega Curtis Parker and LaQuinta Parker Perry.

with Cristian, 18, Mateo, 13, Andie, 15, and Luis, 9.

PHOTOGRAPHY BY LAURA ZOLMAN KIRK

Messiah Choruses and More THUR, DEC 15 | 7:30PM

MEMORIAL HALL, UNC-CHAPEL HILL Alfred E. Sturgis, conductor

North Carolina Master Chorale

Bach: Selections from the Mass in B Minor Michael Torke: December Eric Whitacre: Lux Aurumque Vaughan Williams: Fantasia on a Theme by Thomas Tallis Handel: Selections from Messiah

DECEMBER 7-11 DECEMBER 15-18

Tickets start at just $18! ncsymphony.org | 919.733.2750 November 2016 chapelhillmagazine.com

B O O K S

KENAN STADIUM GETS THE COFFEE TABLE TREATMENT Since 1927, the stadium has grown, but never taller than the surrounding pines*

ou can trust a man who hasn’t missed a home game in nearly 30 years to write the definitive book – in this case, a sublimely beautiful book – on one of America’s most beautiful stadiums. From the first game vs. Davidson (Carolina 27, Davidson 0) on Nov. 12, 1927 to last year’s, ahem, victory over a nearby rival (Carolina 66, Duke 31), author Lee Pace traces the ups and downs in “Football in a Forest: The Life and Times of Kenan Memorial Stadium,” an eminently readable history.

Football in a Forest: The Life and Times of Kenan Memorial Stadium By Lee Pace, $39.95 (To order a book, call (800) 554-6862. It will also be available at other retail outlets and book stores in the Chapel Hill area.)

Lee (UNC ’79), a Hendersonville native, knows of what he writes. Currently the author of Extra Points, a sports column at goheels.com, he has worked the sidelines for the past dozen years as part of the Tar Heel Sports Network broadcast team. His lifelong passion for Kenan stems from when he went to games with his dad in the mid-1960s. “Each fall would mean at least two or three trips to Kenan Stadium,” he writes. “Since I had been going to football games at Kenan since I was a sprout, the grand old stadium was like a secular cathedral to me, settled in its gentle bowl of forested hills beneath a sky that truly did appear Carolina Blue on those home Saturdays.” The hefty – 244 pages – and oversized tome pairs photographs contrasting the past to the present in an effective design (thanks to art direction by Sue Pace) that begs to be picked up, flipped through, enjoyed, put down, repeat as necessary. *The well-known restriction on building the stadium higher than the trees is, sadly, a myth. Sorry.

chapelhillmagazine.com November 2016

CARRBORO VOLUNTEERS NEEDED!

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B O O K S

THROUGH THE LENS

t first glance, author Bill Ferris’ book “The South in Color” may appear to be about the differences between its subjects; for him, it is about what makes them the same. Indeed, while turning through its pages, a strong sense of time, place and connection are impossible to ignore. Bill, a folklorist, father and Joel R. Williamson Eminent Professor of History at

UNC, has taken thousands of photos since

he got his first camera in 1954. From a home darkroom he built with his brother decades ago to the iPhone and tripod he carries everywhere today, Bill has been fascinated by technology and its role in history. It’s also why you’ll find so many photos of his neighbors in “South.” As a boy growing up in Warren County, Mississippi, he noticed that his home was full

chapelhillmagazine.com November 2016

of family photographs, while his neighbors’ homes were not. “I thought it was important for everyone, regardless of means, to be able to capture those moments and cherish them,” he says. After publishing his previous two books, which feature more prose than photos, Bill knew his next project would be to create a visually rich representation of the experiences that have driven his life’s work. However, Bill admits, credit for using exclusively color photos in “South” belongs to his friend and colleague Tom Rankin. Bill has always been drawn to color, from the handmade quilts synonymous with Southern winters to the painted signs that dotted the rural Mississippi roadways of his childhood. Of the more than 6,000 color images considered for “South,” 100 were

PHOTO BY MARCIE C. FERRIS

Bill Ferris’ new book captures a swath of the South

ultimately chosen. However, even at this scale, Bill couldn’t possibly choose a favorite – he sees each individual image as a powerful memory to be relived. “When I see them, I go back to that moment,” he says. His vivid depictions of Southern life connect deeply with the viewer in a way that may encourage even the youngest generations to yearn for the bygone simplicity of the past, when a gallon of gas cost only a few cents, and no matter how far one wandered, the road home was never very far away. But there are other reasons this book stands

out – from its first pages, it shows both black and white men working alongside one another during one of the most racially charged periods for the South in recent history. Families of both races are depicted at home, at church and at work, reminding the viewer that in spite of time, place or means, we are all deeply connected by our understanding of what these things mean to each of us. “A hug from your grandmother, a home-cooked meal – these are the things that never change, and cameras can help capture those moments,” he says. –Morgan Weston CHM

BEAUTY

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November 2016 chapelhillmagazine.com

F I R S T

P E R S O N

F I R S T P E R S O N

GUARDIAN OF THE HILL CHIEF OF POLICE CHRIS BLUE REFLECTS ON HIS TIME IN CHAPEL HILL BY CHRIS BLUE

PHOTO BY BRIANA BROUGH

I TRY TO GET OUT TO FRANKLIN STREET at least once a week. Often, I am transported back to my time as a UNC undergraduate, a young person trying to find a path, wondering what the world holds and my place in it. I entered UNC as a freshman in 1986. I had grown up with pictures of Walter Davis, Phil Ford, Mike O’Koren and Rich “Chickie” Yonakor on the 28

chapelhillmagazine.com November 2016

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November 2016 chapelhillmagazine.com

F I R S T

P E R S O N

walls of my room. Both my older brothers [Bill and Steve Blue] had attended UNC so I never even considered another college. And I secretly hoped that Coach Smith would invite me to walk on to the basketball team since he had seen me play at least a few times at Carolina Basketball School. Well, he never did call. A major in Radio, Television and Motion Pictures, I particularly enjoyed covering high school football games Friday nights during my senior year as part of my internship at WPTF-TV. After graduation, I decided not to follow my friends who moved to New York, Los Angeles and Atlanta to pursue broadcasting careers. I just couldn’t imagine leaving Chapel Hill. Instead, I took a job at S.H. Basnight and Sons in Carrboro, selling architectural hardware – things like locks, shower doors and fireplace enclosures – to contractors and architects in the area and along the NC/SC coast. I will be forever grateful that the Basnight family gave me an opportunity. They taught me a great deal about teamwork and customer service. When I took a second job waiting tables at the University Club in Durham, I made a friend who helped change my life.

Andrew Smith was a track star at North Carolina Central

University. He had grown up in Pitt County and was lured to NCCU with a track scholarship. He was so good that he nearly made the U.S. Olympic Team. He was also fast and efficient at the restaurant, and he taught me the ropes. As a friend, he urged me to work up the nerve to flirt with the restaurant hostess and ask for a date. I’m glad I did. Natasha and I have been married for 21 years! Andrew and I had a lot in common. Neither of us planned to wait tables forever. Often, after our shift, we’d sit in the restaurant bar and talk about the future. When I learned there were job openings at the Chapel Hill Police Department, I told Andrew. We agreed to apply together. Andrew was hired right away and I had to wait a year or so before I was selected. While I waited, Andrew told me what the job was like, how much he thought I’d enjoy it and not to get discouraged. When I was finally hired, I found out that he was right. All these years later, Andrew are I are still working together. He is a captain in the Chapel Hill Police Department and I am the Chief of Police, a position I’ve held since December 1, 2010. I am thankful that this former restaurant waiter and salesman has been able to build a career in the town I love. I will always remember the day I became police chief as the beginning of a new set of responsibilities, demands and opportunities. When I talk to new employees about what it means to be a police officer, I like to reference Andy Griffith’s portrayal of Sheriff Taylor of Mayberry. Sheriff Taylor treated every person with compassion and respect. Enforcing the law was usually pretty far down on his list of strategies, although he used the law when necessary. He sought human solutions to human problems. If you watch Andy closely, you see his genuine love for Mayberry and its people. He was a guardian. Now, I’m no Andy Taylor, but I do try to emulate that approach when serving the people of Chapel Hill. CHM

CHRIS BLUE grew up in Chapel Hill and graduated from Chapel Hill High School (’86) before attending UNC. Chris and his wife, Natasha, have two daughters (Carter and Lia) and they live in Coker Hills West.

chapelhillmagazine.com November 2016

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O U R

L A T E S T

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

SWEET LEGACY Tonya Council continues the family tradition of feeding Chapel Hill

t should be no surprise that one of Tonya Council’s earliest memories involving food is spending time in the kitchen, “Watching my grandmother prepare breakfast before school, and then the smell of fresh cakes cooking after school.” Her grandmother is Mildred Council – better known, of course, as Mama Dip – and if you’ve ever had her down-home cooking, you wouldn’t forget it either. Tonya, a Chapel Hill High School grad, recently opened Tonya’s Cookies on Rosemary Street after getting her start at Mama Dip’s across the street. “I started working in the restaurant when I was 15 because my grandmother made it look so easy, but I soon found out it was a lot of work,” Tonya says. Between serving customers, you’d find Tonya back in the kitchen experimenting. “When the recipes were a success, I could put them in the display case alongside Grandmother’s desserts,” she recalls.

After perfecting her recipes, she started selling her cookies in flavors like White Chocolate Pecan Crisp to stores like Whole Foods and Southern Season. For six years, she operated out of that commercial kitchen space before turning it into a cheery storefront. Take a bite of her Pecan Crisp cookies and you may have déjà vu. “They taste like my grandmother’s pecan pie, but remind you of a praline,” Tonya says. While she’s forging her own path, Tonya’s relying on lessons she’s learned by example. “I’m very proud of my grandmother. I’ve always admired her hard work ethic and the way she treats each of her customers – she’s never met a stranger. She has accomplished a lot, which shows me her passion for cooking is what kept and keeps her going,” Tonya says. “If I could be half the woman, mother and business person she is, I will fulfill a great accomplishment.” – Jessica Stringer

Tonya Council sells six kinds of cookies – from Chocolate Pecan Crisp to Peanut Brittle – in her new shop.

chapelhillmagazine.com November 2016

PHOTO BY BRIANA BROUGH

November 2016 chapelhillmagazine.com

5 EVENTS

PHOTO BY BENJAMIN BORLEY

NOT TO MISS Opening Doors of Opportunities NOV. 12, 6 P.M.

empowermentinc-nc.org

Join EmPOWERment, Inc., a nonprofit focused on providing affordable rentals in the Chapel Hill area, at The Friday Center to celebrate its 20th year serving the community. Christian Foushee-Green’s Groove4You Quartet will provide musical entertainment for the evening and the first “POWER” award will be presented by Coach Roy Williams to Mildred “Mama Dip” Council. Tickets: $60.

Joe Sellman-Leava NOV. 16-17, 7:30 P.M.

carolinaperformingarts.org

Melding stand-up comedy, storytelling and poetry, Joe Sellman-Leava’s one-man show “Labels” promises to entertain. Catch one of two shows to be performed at the Historic Playmakers Theatre. Tickets: $20. 34

chapelhillmagazine.com November 2016

Explore the labels we give ourselves and one another with Joe Sellman-Leava in his one-man show coming to Carolina Performing Arts this month.

Jupiter Ball NOV. 18, 7 P.M. moreheadplanetarium.org

Spend an evening dancing under the stars at Morehead Planetarium’s annual ball to support educational programs, need-based scholarships and outreach visits for North Carolina children. The special guests this year are Duke’s Paul Modrich and UNC’s Aziz Sancar, the 2015 Nobel Prize in Chemistry winners. Tickets: $275

“The May Queen” NOV. 22-DEC. 11 playmakersrep.org

Described as a “tragicomedy” by The

Huffington Post, this play – making its regional premiere with PlayMakers Repertory Company – follows the story of Jen Nash, the ’97 May Queen who resurfaces in her hometown as an office temp. Tickets: $15-$57.

Gallop & Gorge 8K NOV. 24, 8 A.M. cardinaltrackclub.com

Gather the whole family on Thanksgiving Day in Carrboro to participate in Cardinal Track Club’s final installment of the 2016 Le Tour de Carrboro: the Gallop & Gorge 8K. Along with the run/walk, Little Turkey Kid Races for those ages 2 to 9 will be held for free. Registration: $30+. CHM

I AM DISCOVERING

WHO I WANT TO BE

____________ Ashleigh H., 10th grade ____________ It takes courage to be yourself. Ashleigh took a chance and found a community eager to know her. At Saint Mary’s, we believe in the greatness of girls. That’s why we offer leadership opportunities, AP and honors courses, arts and athletics, community service and real-world experiences — so every girl is empowered to be herself and achieve more than she ever imagined.

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Pamela Fitzpatrick and her daughter Andrea Lorelli Vinson (left) share a special afternoon enjoying a Little Princess Tea with Andrea’s children, Taylor, 3, and Caroline, 1.

STAYCATION

ROYAL TEA

TREAT YOUR LOVED ONES TO AN AFTERNOON AT THE CAROLINA INN BY L AURA ZOLMAN KIRK | PHOTOGRAPHY BY BRIANA BROUGH

THE CAROLINA INN WAS BUSTLING with the excitement of weddings and a home football game when we arrived. I had booked an afternoon tea at the storied inn to spoil an out-of-town guest, my best friend Jenny, who had driven up from South Carolina to spend her birthday weekend in Chapel Hill. Unbeknownst to me, my brother, Nick, had also made a drive – from our home state of Kentucky – for a quick visit. Thankfully, the staff was able to modify

chapelhillmagazine.com November 2016

my reservation to fit our now-party of three, adding my vegetarian brother to the mix. We were seated in a side tea room, which was just as elegant as the rest of the inn, overlooking the Crossroads Chapel Hill patio. Servers brought sweets and savories galore: finger sandwiches, chocolate-dipped strawberries, a mountain of rich desserts and scones. There was, of course, an impressive variety of beverage options – from white to green

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S T A Y C A T I O N

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SMILE, PITTSBORO!

to black and iced tea to hot chocolate and coffee for those who prefer it. We upped the ante of our afternoon with a glass of prosecco as well, making our experience, technically, a “Royal Tea.” We had a delightful time catching up in this unhurried environment. What better way to celebrate my time with the brother and friend I rarely get to see than by treating them like royalty? My belly – and my heart – was full by the end. I can imagine equally enjoying time spent with a bridal party, a birthday gathering, on Mother’s Day or during the holidays – really, any occasion that requires a little something extra calls for an afternoon stacked high with delights at The Carolina Inn. CHM

In November, The Carolina Inn offers afternoon tea Thursday through Sunday. In December, you can book a tea any day other than Christmas Day. Classic tea, $28; Royal Tea, $37; Little Prince and Princess Tea, $18 for ages 4 to 12.

chapelhillmagazine.com November 2016

FREE DONATION PICK-UPS! You give us your stuff, we’ll give you that warm, fuzzy feeling (and a tax-deductible receipt!) The ReStores accept donations of new and gently used building supplies, household items, appliances, and furniture. Items are resold and the proceeds go toward Chatham Habitat’s mission of building affordable homes in our community.

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MINUTES FROM CHAPEL HILL & durham

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PHOTO COURTESY HIGHLANDS FOOD AND WINE FESTIVAL.

Expect an autumn oyster roast, sit-down dinners, a food truck rally in the woods and more at Highlands Food & Wine Festival this month.

HOLIDAY GETAWAYS WE’VE GOT YOU COVERED WHETHER YOU NEED A BREAK OR SOMETHING TO DO WHILE VISITING RELATIVES BY L AUREN MOODY

Highlands  Highlands Food & Wine Festival November 10-13 ip fine wines from across the globe and indulge your gourmet food tastes while wandering the scenic streets of Highlands, nestled in the mountains of western North Carolina. This year marks the 10th anniversary of the festival and the four-day event should be nothing short of amazing with wine dinners, a gospel brunch and performances by The Blind Boys of Alabama, Bruce Hornsby, The Lone Bellow and Rhiannon Giddens. Ticket prices vary based on events, 21+ for all events except Truckin’ (children 13+ will need to purchase a pass for the event); highlandsfoodandwine.com

chapelhillmagazine.com November 2016

Live Bold, Live Well Get the most out of life! Enjoy the best in fitness and health care. Our state-of-the-art Wellplex facilities are open to everyone.

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T R I P

Photo courtesy Hickory Downtown Development

R O A D

Hickory  Shuck & Peel Party November 12 magine the scent of steamed oysters and fried shrimp floating through the air, the taste of locally crafted beer and background music performed by The Extraordinaires. This free, family-friendly event offers activities for your entire crew, with food and drink available for purchase. The menu includes steamed and fried shrimp, oysters, clam chowder, hot dogs and hamburgers served with craft beers and a range of non-alcoholic beverages. Spend the rest of the day downtown, dining in the many participating restaurants taking on a seafood theme. No ticket necessary; downtownhickory.com

From Cottages to Castles

It’s one stop shopping for both real estate and design.

Winston-Salem  A Victorian Christmas at Körner’s Folly November 25-December 31 ou’ll be transported back in time – and be inspired to pull out every decoration from the attic – upon making the first steps into the extravagant, decorated Victorian world of Julie Körner. With floor-to-

From your first Rental Cottage to the Castle of Your Dreams, contact Gates and let your Lifetime Realtor handle ALL your real estate needs.

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chapelhillmagazine.com November 2016

PHOTOGRAPHY COURTESY OF MICHAEL BLEVINS

gordon@thegatetohome.com 919.603.8425

Photo by PAPARAZZIBYAPPOINTMENT.COM

Want some fun a little closer to home?  Pack up the little ones and head over to Durham to witness Dr. Seuss’ classic tale “How the Grinch Stole Christmas” come to life on the Durham Performing Arts Center stage November 29-December 4.

ceiling garlands, lights and Christmas trees, strolling through this home is sure to bring the holiday cheer. Körner’s Folly offers special events and tours, including a Christmas puppet show and candlelight tours, as well as a gift shop that offers custom items reflecting local character and history. Tickets are $10 for adults, $6 for ages 6-18 and ages 6-and-under are free. Tickets for the puppet show are $5 per person. Tickets for the Candlelight Tours are $12 for adults, $8 for children ages 6-to-18 and ages 6 and under are free; kornersfolly.org

Blowing Rock  Christmas Parade November 26 n the area for Thanksgiving? Think Macy’s Thanksgiving Day Parade, but on a quainter, small-town scale with a more scenic, mountainous backdrop. Participate in this favorite annual event that takes place on the Saturday after Thanksgiving to see red-and-greenwearing figures prance through the streets along with firetrucks and color guards waving flags in synchronized unison. Bobbi the Clown, who doesn’t miss a town parade, will be in attendance! Free for all ages; blowingrock.com

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November 2016 chapelhillmagazine.com

R O A D

T R I P

East 54

A PLACE TO LIVE, WORK & PLAY.

Lenoir  Annual Thanksgiving Kiln Opening November 26 e the first in line at this event – always held the Saturday after Thanksgiving – to have the first pottery picks fresh out of the wood-fired kiln. You’ll have your pick of face jugs, featuring Santa, wizards and cry babies, Rebekah pitchers, animals, teapots, vases, pitchers and more. Other artisans will also be selling traditional wares such as quilts, goat milk soaps and lotions, leather, iron, wood works and more. Amongst the creative crafts, food will be served. There will also be an interactive quilting party and you better brush up on your Gee Haw Whimmy Diddle (also known as an Appalachian mechanical toy) skills for the contest. Free admission, bring chairs but no pets, coolers or alcohol; traditionspottery.com

Chapel Hill’s Leading Aesthetic Practice

Davidson  Christmas in Davidson December 1-3 ut on the tacky Christmas sweaters you’ve been saving in your closet and kick off the holiday season with this Davidson tradition that has been occurring since 1988. With a wide assortment of activities, there are a multitude of events to get everyone in the holiday spirit. Santa is coming to town and kids are invited to reveal their Christmas wishes and visit Mrs. Claus for storytime. Horse-drawn carriages and hayrides offer a chance to journey through the picturesque town. Find your Christmas tree or head to the doggie fashion show and the Ugly Christmas Sweater Contest. This picture-perfect town offers numerous opportunities to find the perfect gifts. For those early achievers looking to get their shopping out of the way, stop into the specialty shops on Main Street or the Holiday Village of Vendors. Between the savory food, abundant activities and live entertainment, this is a holiday weekend you don’t want to miss. Free admission; christmasindavidson.com CHM

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I would love being in a home where someone is with me all day or where I can go to Doggy Daycare. I do have a fair bit of energy and would make a great jogging/running buddy. I swear, I’ll make the best addition to your family.

Paws4ever Animal Sanctuary, located at 6311 Nicks Rd. in Mebane, is open Wed. to Sun. from noon-5:30pm. Regular adoption fees are $180 for dogs and $120 for cats. For more information, visit paws4ever.org or call 919-241-8438, extension 103.

WINNER

IBEST OF DURHAM 2016

WHERE A DOG CAN BE A DOG.

November 2016 chapelhillmagazine.com

Susan Gravely

REATIVE

CREATIVE DIRECTOR AND FOUNDER OF VIETRI, VIETRI.COM

Growing up, were you creative? My

BY L AURA ZOLMAN KIRK AND JESSICA STRINGER | PHOTOGRAPHY BY BRIANA BROUGH

favorite childhood memory was going with Momma to the Singer sewing store and picking out a pattern to make a yarn octopus, an apron or a potholder for my best 30 friends in Rocky Mount. Then choosing colors and materials. This then evolved into setting our family table. We always had an array of choices depending upon the season and occasion. Tell us about the trip that inspired the

invited my sister Frances and I to go to Italy on the trip she and Daddy were to take. Sadly, my father had a heart attack soon after he sold his company and their trip had been postponed. Upon discovering our first dinnerware patterns, negotiating the possibility of importing, and so on, we decided to launch this adventure called Vietri. How has Vietri’s style changed over the years? When we began, homes were filled with color and patterns. There was more of a country or Provençale influence. Our first collection, Campagna, was a colorful array of mixand-match animals: fish, cows, birds, flowers, sheep, chickens and horses in red, blue, yellow, green, turquoise and orange backgrounds. In the early- to mid-1990s, we saw that homes were trending towards earth colors. In the early 2000s, creams turned to whites … and around 2010, home and fashion design became simpler and cleaner. Vietri continues to follow trends but with Italian influence. And always a story! Do you do the sketching? I cannot draw a straight line! We work from inspirational pictures or adapt ideas from old product lines that proved successful.

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the

founding of Vietri. In 1983, my mother

I try to clearly explain my ideas so the maestro at a factory can comprehend and sketch while I explain. What’s the creative process like? First, we decide the trend ideas and which factories [in Italy] we think will be involved. Then we work on inspiration boards, color boards and a long and ever-changing product list which includes images. Once we begin working with a factory, we work there physically. We take [a lot] of photos and work with adjustments online. We then receive samples by boat or air, make adjustments online and then tweak again. Right now, your inspiration is? Looking out of my bedroom window at La Casetta, a hidden treasure in the Tuscan countryside. What’s

the most rewarding part of your job?

Brainstorming a new idea and seeing the result with the team of artisans. Laughing, smiling and high-fiving the results. Being at a retail store in the United States and having them tell me about their trips to Italy and how it changed their lives. Having them describe what [Vietri] pieces they own and what it has meant to them or their family. Oh my, it makes me teary at times. What’s next? This spring, we are introducing an unusually large assortment as well as our first sub-brand titled viva by Vietri which targets a larger mass market. In addition, we are introducing an exciting home fragrance and body care line called Erbario Toscano. It is all-natural and comes from an incredibly chic Tuscan family with a great story. Your go-to place of rest in town? My home with my husband, [Bill], and dog, [Franco], or walking in Battle Park and Carolina North Forest with friends or Bill/Franco.

November 2016 chapelhillmagazine.com

Scott Nurkin

OWNER OF THE MURAL SHOP, THEMURALSHOP.COM

Growing up, were you particularly artistic? I was lucky

enough to have a mom who was very encouraging and put me in private lessons very early on. I knew it was something I enjoyed and wanted to pursue since forever. How did you get started with murals? Immediately after graduating [from UNC with a BFA in Painting and Drawing] I took an internship with local master muralist Michael Brown. It eventually morphed into more of an apprenticeship. I worked under his guidance for three years before striking out on my own. Michael taught me more about art instruction in three years than I learned in the previous 18. He has this great line: “I taught him everything he knows. But I didn’t teach him everything I know,” which is no doubt accurate. I have extremely fond memories of working for that man. Time spent planning each mural? It is usually determined by how large or detailed the mural may be. Also, if the mural has historic reference, it may require a bit of research. Where do you go to get things done? Most of my work is done on-site and I travel all over for work but I do have my beloved studio which is located in an old bombed out building at the Starpoint intersection in Chapel Hill. I painted a portrait of Dean Smith nearby. If you ever see my white truck parked outside, please stop in and say hello! What was it like when you received your first mural commission? My first commissioned mural was for one of my favorite people (and biggest clients), Tyler Huntington, who was then opening Tyler’s in Durham. The subject was an old tobacco warehouse scene with tobacco leaves hanging from the rafters. It was painted directly behind the bar. I labored over it obsessively and even gave him a small oil painting maquette of the concept. Your inspiration is? Autumn, my 5-year old, the Miles Davis “E.S.P.” album, early-20th-century Dutch poster art, [the band] Spooky Tooth ... it changes daily. Coolest location for a mural? I’ve been fortunate enough to paint murals at the Fort Fisher Aquarium, the NC Zoo and the SC Zoo. I’m a super nerd when it comes to animals so for me painting in those environments was pretty over the top. If I needed a break, I would go and check out what the giraffes or giant tortoises were doing. If you couldn’t do murals, what medium of art would you prefer? Oils. In my studio every day at 8 a.m. like Norman Rockwell. 52

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November 2016 chapelhillmagazine.com

Carol Ann Zinn

FOUNDER AND PRESIDENT AT ZINN DESIGN BUILD, ZINNDESIGNBUILD.COM How did you get started in building? I had been an artist/potter and

had a nonprofit pottery school near Calvander. I was a visual person but I was very intrigued with building. My former husband and I had a house built and I couldn’t stay away from the jobsite. I had no idea what was behind the walls. I loved the way the workers related to one another. There was no suit and tie. It was a lot of teamwork. I was looking for something other than clay and I started to very slowly build houses. I built a good-sized business and then I started to buy land and create neighborhoods. What home trends have you seen change over the years? When I first started in 1978, there were no arched windows in houses. There were just very plain windows and the spaces were very compartmentalized. You didn’t have that kitchen-family room nook which pretty much every house has. Houses were very segmented, tight and darker, with not as big of windows and no mud room. The master bathrooms were not notable. Number of houses you’ve built and designed: 400. What’s the creative process like? [Clients and I] do some sharing and we talk about the relationship of spaces. “Oh, I want a master with a study on the main floor” or “I love to cook” are things they might say. I try to understand what they need in a spatial way. I also ask them to go on Houzz.com and give me just a few pictures [of what they like]. I don’t need a huge amount because I can understand their taste. I hand-sketch the floor plan and the front elevation and I show it to them. [The process is] collaborative. By the time I give them a floor plan, I don’t think they are going to be very surprised because we’ve had really good communication. When I’m doing the floor plan, I’ve also had a complete understanding of details and finishes so I’m already picturing ‘this is the vanity,’ ‘this is the sink,’ ‘this is the style.’ Your inspiration is? Travel. I’m always photographing details. One of my stair newel posts came from a former horse hitching post in Paris. I loved the shape, I took a picture of it and then I came back and I designed a newel post that was based on that. [On future trips] I’ll be going into stores and taking pictures wherever I can. Travel] definitely informs my work. The largest and smallest spaces you’ve ever designed? 6,100 square feet and I’ve done a studio apartment over a garage that was about 500 square feet. It was very much influenced by what I’ve seen in Europe: very open, a tiny kitchen but really functional, vaulted ceiling, interesting chandelier that kind of makes the space. Do you have a preference regarding the size? I like doing small as well as big. I think your home is so, so important. It nurtures you, it sustains you. To me, it’s a gift or a blessing that I can do that for people. That I can make a wholesome contribution to their well-being. That’s what I really think a home is about. 54

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Lane Wurster

PARTNER AND CREATIVE DIRECTOR AT THE SPLINTER GROUP, THESPLINTERGROUP.NET Growing up, were you particularly artistic? No, I was more of a

jock. I ran track and cross-country, which is what brought me here from Pennsylvania. I ran at Wake Forest, and it wasn’t until I came to UNC for grad school that I got bit by the creative bug. Tell us about your first client. The very first [things] I did were flyers and posters

for bands I loved that were playing at the Cat’s Cradle. Not really “paying” clients, but that was how I got started – late-night cut-andpaste sessions at Kinkos. That work caught the eye of the guy who was launching Mammoth Records, and they became my first freelance client. How did you get started with The Splinter Group? I had been the creative director at Mammoth Records here in town for about ten years. After Disney bought the label and ran it into the ground, my incredible business partner Steve Balcom – who ran the label – and I decided to take what we had learned at Mammoth and find folks who were looking for an alternative approach to their branding and marketing. We started the company in 2000 and are now in our 16th year. Where do you go to get things done? Looking Glass Cafe next to our office or for a walk in the woods. How do you start a project? By listening. Something you wish people knew about the process of design: How vulnerable we make ourselves. What project are you proudest of? I still really love our Big Spoon [Roasters] packaging. In terms of fulfillment, the work we’ve done with the Be Loud! Sophie Foundation is unmatched. What brings you joy? My son’s swimming, my daughter’s singing and my wife’s laughter. Guilty pleasure? The Pig’s Carolina Po-Boy: pulled pork, pimento cheese, collard greens, hot sauce. Guilty as charged!

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Elaine O’Neil

TEXTILE COLL AGE ARTIST, EL AINEONEIL.COM How did you get started with textile art? My college degree is in textile design and I

thought my career would focus on designing fabrics. When a gallerist friend in Maine asked me to create some textile art for an upcoming show, I created five scenes of Maine life from childhood memories, things like lobstering, a lighthouse, blueberry picking… and they all sold on opening night! I was stunned. How do you start a project? I begin every textile collage with a simple, rough sketch. If I am working on a specific place, I have photos to try to capture the feeling of that place. Once I am happy with the sketch, I pull fabrics from my bins to create a color palette. At that point, I start layering the background colors – sky first – then the land on top of that. I use sturdy backing fabric underneath. I sew each layer using a very close satin stitch. Most often I don’t make patterns, but simply cut the shapes and position them in place and then again sew around each, covering the raw edges. I use threads with different sheens to add different effects. The last step is always placing a crescent – sometimes full – moon in the sky. Where do you go to get things done? I have a separate studio: my own little house on the same property where we live. Each day I simply go out my back door, walk across the path and up the steps into my studio to work. Where do you source your material from? I have collected fabric for many years and have lots of colors, textures and patterns to choose from. I am always on the hunt for more! I shop at local quilt shops and places I find on my travels. I use home decor fabrics that people give to me, as well as wool, corduroy, silks and metallics from many sources such as garage sales and specialty stores. What in your work gives you purpose? I think I’m most honored to have my work hanging in several hospitals. If my art catches the eye of a stressed patient, a worried family member or a tired nurse and transports them for a moment to a happy place, then I could not imagine a greater honor as an artist. I have work at the North Carolina Cancer Hospital, the UNC Hospitals in Chapel Hill and Hillsborough, Maine General Hospital, the Yale New Haven Hospital and the Mayo Clinic.

November 2016 chapelhillmagazine.com

Evan Berding

FURNITURE MAKER, EVANBERDING.COM Growing up, were you particularly artistic? I always enjoyed building

things. My dad still keeps some of the little carvings and models I made. How did you get started with furniture making? After college, I took a few woodworking classes at a community school and found I really clicked with the material and the process. I began looking at furniture and handmade objects in a whole new light. It opened up a Pandora’s box and I started trying to learn different media – metalwork, sewing, drawing. I even took a class in stone carving. But it was furniture-making that had the right mix of technical challenges, problem solving and personal expression for me. How did you build on those skills? My interest in the craft and opinions on the art of furniture began to broaden [but] I realized how much more I needed to learn. I [applied] to the furniture program at the North Bennet Street School in Boston – a two-year, full-time study in all aspects [of] furniture-making. [It] emphasizes a complete understanding of the building process through the study of 18th- and 19th-century English and American furniture, but using both traditional and modern building techniques. Where do you go to get things done? I currently work in 60

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a cooperative out of 54 West, right on the outskirts of Chapel Hill. It’s a great group of makers doing a variety of things: cabinets, furniture, pottery, stained glass, sculpture. I feel lucky to have found it [as] not all communities have a place like it. How do you start a project? When I am commissioned to build a piece, it is more of a collaboration with the client in figuring out the vision: what the specific function will be, how they want it to look, spatial limitations, and so on. Once in a while I will try to build a spec piece for a show or a gallery, and then I try to allow myself to make furniture that expresses my aesthetic vision. In a way, that is the more difficult piece to build: If I make a piece for a client and they are happy, then I have done my job, but corralling my own opinions on a chair and then executing that vision completely can be a surprisingly slippery task. Both approaches are fun and challenging in a different way, and they are rewarding in unique ways, too. What’s something you wish people knew about woodworking? I wish people understood all the variables that go into building a quality piece of furniture – there is a lot more going on than just a pretty piece of wood. Two different people may produce two pieces that look generally similar, but how they got there, and thus how that piece will hold up over time, may be very different. There is a reason some houses stand for centuries, there is a reason some cars can drive 500,000 miles. It’s the same for furniture.

T H E

Shannon Tennyson

C R E A T I V E S

FOUNDER AND CREATIVE DIRECTOR AT CALZICO, CALZICO.COM How did you get started with fashion?

My family recalls my middle school days of coming home with a new ‘treasure’ from the local vintage store. While I always appreciated having my own sense of style, I really didn’t gravitate to the fashion industry or worry too much about trends. That changed when my daughter [Callie Reece Tennyson] was 8. She took an interest in fashion and began sketching designs. Where do you go to get things done? For Calzico, I work from anywhere and nowhere in particular. Some nights, you’ll catch me pondering fabric swatches while enjoying a glass of wine. What’s the story behind the name? There were a lot of suggestions and brainstorms. In the end, it was my spouse [Robert Tennyson] that suggested Calzico and it stuck – it’s named after our daughter Callie and the original idea of a zipskirt – a skirt with a removable layer that unzips. Like mother, like daughter? My daughter provides input later in the process for final fabric selections, design details and fit (e.g. collar heights, closure suggestions and so on). “Mom, I have an idea…” and “what if this…” is how many of these conversations go in our house. Right now, your inspiration is? My travels (e.g. local textiles and women wearing geometric and painterly patterns and bright colors). From a design perspective, Calzico is largely inspired by classic styles but with an added convertible and reversible contemporary twist. Who is making the garments? We are fortunate to be located in an area rich in textile history. Our production partner is an employee-owned sew shop near Morganton that will cut and sew all our garments. We like knowing who is making our pieces and appreciate their commitment to recycling and repurposing textile waste.

In order to begin the first full production run of the Spring/Summer 2017 Launch Collection, Calzico is running a November Kickstarter campaign. Backers can agree to back the project by purchasing an award (i.e. a Calzico product) for future delivery when the production run is completed in early 2017. November 2016 chapelhillmagazine.com

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Rebecca Rosenberg

OWNER OF SOUTH, SOUTHCHAPELHILL.COM The morning’s first order of business? Quiet – believe me, no one

else is awake at 4:30 a.m. – coffee, news, Pinterest, magazines and organizing the day. What’s the design process like? The design process is so personal. It’s all about helping our clients obtain the look that they are trying to achieve. We try to determine the style and function of their space. What’s your favorite part of designing a space for a client? I would say the reveal. After working with a client to create their vision, it is very exciting – like unwrapping a gift. What’s the story behind South? While in college, I worked at a nice shop in Roanoke, Virginia, called John Simmons. It was a franchised kitchen/tabletop/gift store. And just a few miles away, my future mother-in-law curated the loveliest gift and interiors shop. She has such style and amazing taste. After that exposure, I had the bug. I really wanted a shop of my own. I still constantly ask for her advice and opinion. What’s inspiring you these days? Blue and white. I know it seems clichéd, but I just love it. I love color: clear, clean color. Describe your work and personal style in three words: Classic, elegant and fun. Guilty pleasure? A warm cinnamon roll from Sunrise. CHM

November 2016 chapelhillmagazine.com

Jeremy Salemsonâ&#x20AC;&#x2122;s oversize sofa makes the perfect spot for reading to his daughter, Kate, 12, and son, James, 11.

chapelhillmagazine.com November 2016

The

COMFORTS OF HOME WITH COZY SPACES INSIDE AND OUT, THIS HOUSE FEELS LIKE A WORLD AWAY FROM EVERYTHING

BY JESSIE AMMONS | PHOTOGRAPHY BY BRIANA BROUGH

AMONG CHAPEL HILL’S

archetypal stately historic homes, Jeremy Salemson’s on Country Club Road stands out. Rich caramel-colored stained wood shutters and doors accent the cream brick exterior, and gas lanterns offset a lawn studded with stones and natural paths. The effect is soothing and sophisticated with a laid-back flair. “I love it. I love it,” says Jeremy, earnestly but not effusively. “I love being here. I can’t say it enough.” November 2016 chapelhillmagazine.com

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To create the next-to-campus sanctuary, he employed smart design to celebrate the bones of a house built in 1948. ‘MY OWN FOOTPRINT’ This isn’t Jeremy’s first home – he’s built a few from the ground up and has seen dozens more while running the residential mortgage banking company, Corporate Investors Mortgage Group, he co-founded almost 20 years ago. But when he bought this house in May 2013, he knew he’d keep most of it intact and add on. “Renovations are much

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The herringboned floor in the kitchen was done by the previous owners. Jeremy added in a wine rack to the island, and by coincidence, its wood crisscross pattern mirrors the floor.

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Saturday, November 12, 2016 6 p.m. until 10 p.m. (Doors open at 5:30p.m)

Dinner and Dancing

Music provided by Christian Foushee-Greene’s “Groove4You” quartet EmPOWERment Inc. has been investing in communities in Orange and Chatham counties for 20 years. We will be celebrating at our “Opening Doors of Opportunity” Gala. We are honoring the excellent community service of Mildred “Mama Dip” Council with our inaugural “POWER” award. This prestigious award will be presented by Coach Roy Williams.

Solid Peruvian doors, set with swirling frosted glass and anchored by ornate detail, welcome the Salemsons into their home and the garage.

Tickets can be purchased online on the EmPOWERment website: www.empowermentinc-nc.org 68

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more difficult,” says Jeremy, “for the obvious reason that you just don’t know what you’re getting into.” Sometimes with an old house, hiccups are mitigated by pleasant discoveries. While an old magnolia tree root had wreaked havoc on a part of the foundation, which meant a more expensive and elongated renovation process, the updated upstairs attic also yielded beautiful brick beneath drywall. Also luckily, the home’s previous owners had made significant updates. “It was a good foundation,” Jeremy says.

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When the Salemson family is not cooking together, the huge kitchen island doubles as a workspace.

A MODERN APPROACH TO CLASSIC DESIGN Introducing CAROL ANN ZINN , founder of of ZINN DESIGN BUILD Introducing CAROL ANN ZINN , founder ZINN DESIGN BUILD

WHAT MAKES A ZINN HOME SOSO SPECIAL? WHAT MAKES A ZINN HOME SPECIAL? Ů Ęå üŅųĵƚĬ± üŅų ± Æå±ƚƋĜüƚĬ ĘŅĵå ĜŸ ÚĜýåųåĹƋ üŅų åƴåųƼŅĹåţ F ĬŅƴå ƋŅ ÏŅĬĬ±ÆŅų±Ƌå ƵĜƋĘ ÏĬĜåĹƋŸ “Ů Ęå üŅųĵƚĬ± üŅų ± Æå±ƚƋĜüƚĬ ĘŅĵå ĜŸ ÚĜýåųåĹƋ üŅų åƴåųƼŅĹåţ F ĬŅƴå ƋŅ ÏŅĬĬ±ÆŅų±Ƌå ƵĜƋĘ ÏĬĜåĹƋŸ “ ±ĹÚ ÚåŸĜčĹ üųåŸĘ ŸŞ±ÏåŸ ƋĘ±Ƌ ĵååƋ ƋĘåĜų üƚĹÏƋĜŅĹ±Ĭ ±ĹÚ ±åŸƋĘåƋĜÏ ĹååÚŸţŰ ±ĹÚ ÚåŸĜčĹ üųåŸĘ ŸŞ±ÏåŸ ƋĘ±Ƌ ĵååƋ ƋĘåĜų üƚĹÏƋĜŅĹ±Ĭ ±ĹÚ ±åŸƋĘåƋĜÏ ĹååÚŸţŰ CUSTOM HOMES AND REMODELING SINCE 1978 919-493-0099 CUSTOM HOMES AND REMODELING SINCE 1978ZINNDESIGNBUILD.COM ZINNDESIGNBUILD.COM919-493-0099

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Make an entrance with Garden Gate

Celebrating 10 Years in business along with Chapel Hill Magazine!

SCOTT NILSEN | 919-225-6026 | www.garden-gate.net | gardengatelandscapes@yahoo.com

chapelhillmagazine.com November 2016

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ABOVE Beyond the range, the reclaimed-wood-and-local-iron table was handmade by Bull City Designs in Durham.

Much of his work, then, was to build upon the already solid ground. “I wanted to expand the house a little bit, just to give the kitchen more room. And I wanted to make it my own footprint.” INSPIRED SPACE That footprint is well-used. “We utilized really almost every square inch of this house,” Jeremy says. An awkward space along the upstairs stairwell became a TV-and-Wii nook, complete with oversize lounge chair and ottoman; the

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“

[The art room] is a place where they have dedicated space to be creative. For the most part, technology is removed. They can truly focus instead of looking at a device.”

ELAINE O’NEIL LIMITED EDITION HOLIDAY CARDS TO BENEFIT HABITAT FOR HUMANITY

ABOVE What was traditionally used as a formal dining room is now “probably my favorite room of all,” Jeremy says. “I call it the art room.”

ORDER NOW! Limited Edition Elaine O’Neil card featuring some of your favorite landmarks in Chapel Hill

et Habitat for Humanity of Orange County send holiday cards to your friends, customers, or loved ones for you! This custom art depicts downtown Chapel Hill’s Northside neighborhood, where Habitat is building ten new homes and completing twenty-five home repairs. The image was created by local textile artist Elaine O’Neil. A minimum donation of $10 per card is appreciated.

Greeting: Happy Holidays! A donation has been made in your honor to Habitat for Humanity of Orange County to help families achieve their dreams of building and buying safe and secure homes. Available in folded 5 x 7 cards or flat 4 x 5 cards to insert in your own holiday mailing.

Questions about cards? Call Grace at (919) 932-7077 ext. 219

Order now at orangehabitat.org/cards 72

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“

I love to see the kids in there creating stuff, whatever that may be.”

BELOW Kate practices her gymnastics moves on the front lawn dotted with stones. The landscaping is by Garden Gate Landscape Design/Build.

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November 2016 chapelhillmagazine.com

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The family spends a lot of time out by the fire pit. “As soon as it gets cold enough, I’m outside,” Jeremy says. “Actually, as soon as it gets even close. Even if it’s like 85 degrees, I’ll come out here.”

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Sports memorabilia covers the wall near the pool table. The Salemson family loves to attend UNC basketball games together.

refinished upstairs attic became a bachelor’s suite. There’s a dose of freewheeling creativity, too, in the 3,450-sq.-ft. home. What was traditionally used as a formal dining room is now “probably my favorite room of all,” Jeremy says. “I call it the art room.” Instead of a dining room table, there’s a huge island strewn with LEGOs and paper and colored pencils. Chalkboard paint bedecks one wall. It’s HQ for Jeremy’s daughter, Kate, 12, and son, James, 11. “It’s a place where they have dedicated space to be creative. For the most part, technology is removed. They can truly focus instead of looking at a device. I love to see the kids in there creating stuff, whatever that may be.” NEW TRADITIONAL Through the art room’s doorway is the kitchen: stone floors herringboned with a stained wood inlay, wall-size windows that crank open, a reclaimed-wood-and-localNovember 2016 chapelhillmagazine.com

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The art room is stocked with LEGOS and art supplies and the kids love the chalkboard wall. The detached garage/office gives Jeremy 475-sq.-ft. of work space.

iron table handmade by Bull City Designs in Durham, two massive, gleaming hoods suspended from the high ceiling. This is the new part of the footprint, the place where solid old elements meet polished new ones for a simultaneously rustic and stately elegance. There’s also the detached garage building, built to mirror the original home but entirely a new construction. Upstairs, Jeremy constructed a comfortable home office with a wood-burning fireplace as its focal point. “If you’re going to have to work somewhere every day, you might as well go to a space that feels comfortable,” he says. A space that feels homey describes the entire property. “What’s nice about it is you’re so close to everything. We have the energy of the university, and the kids and I will ride our bikes into Carrboro to have dinner. And yet

right here, at home, it feels like we’re a world away.” CHM

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REAL ESTATE GALLERY

HOMES • CONDOS • APARTMENTS

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metropolitan area is honored as the “Lawyer of the Year,” making this accolade particularly significant. Lawyers being honored as “Lawyer of the Year” are selected based on particularly impressive voting averages received during the exhaustive peer-review assessments. Receiving this designation reflects the high level of respect a lawyer has earned among other leading lawyers in the same practice areas for their abilities, their professionalism and their integrity. For more information, please visit BestLawyers.com.

LAWYERS OF THE YEAR HEALTH CARE LAW James A. Wilson James A. Wilson jamesawilson.com

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November 2016 chapelhillmagazine.com

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B E S T

Karen M. Rabenau Donald R. Strickland Twiggs, Strickland & Rabenau 919-701-8132; nctrial.com Anne R. Slifkin Dispute Resolution 919-215-9912 Jay Trehy Trehy Safety Law 844-270-6700 Richard N. Watson Richard Watson Attorney 919-794-4788; richardwatsonlaw.com PROFESSIONAL MALPRACTICE LAW – PLAINTIFFS Donald H. Beskind Donald H. Beskind 919-613-7085; law.duke.edu/fac/beskind REAL ESTATE LAW Holly H. Alderman Schell Bray 919-929-0990; schellbray.com William A. Anderson III William T. Hutchins, Jr. Kennon Craver 919-490-0500; kennoncraver.com David S. Kennett Hedrick Murray Bryson Kennett & Mauch 919-419-3300; hedrickmurray.com Reich L. Welborn Manning Fulton 919-787-8880; manningfulton.com SECURITIES / CAPITAL MARKETS LAW John M. Fogg Jeffrey C. Hart Robinson, Bradshaw & Hinson 919-328-8800; robinsonbradshaw.com Kenneth N. Shelton Womble Carlyle Sandridge & Rice 919-484-2300; wcsr.com TAX LAW Jack L. Cummings, Jr. Alston & Bird 919-862-2200; alston.com

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November 2016 chapelhillmagazine.com

DE E A

D I AY L O

ENTERTAINING IDEAS AND TIPS TO MAKE THIS TIME OF THE YEAR A LIT TLE MORE JOYFUL BY L AURA ZOLMAN KIRK AND JESSICA STRINGER

chapelhillmagazine.com November 2016

Deck the Door Photography by Sarah Arneson

n top of his by-the-bucket flower business, Daniel Vogel has been making magnolia wreaths from the D.D. Blanchard magnolias on his property on Mt. Sinai Road for years and selling them to Chapel Hill florists, including Victoria Park Florist in Timberlyne. “We like Daniel’s wreaths because they are cut and made the same day and are fresh from the farm,” says Victoria Park Florist’s Margaret Pender. “They dry very slowly and stay green well into the winter… and can be used again the following year.” “In the house,” Daniel says, “the wreath will keep for two years,” turning a sage color as it dries. He taught us, step-by-step, how to construct one of these masterpieces of our own. What You’ll Need • 24-inch hay wreath form • Twine (to make a hanger) • 33-35 stems of magnolia, about 7-8 leaves per stem and a foot in length • 80 ferning pins • 7 or so single magnolia leaves • 3 strong, round pinecones • 3 wooden floral picks • Floral wire (to attach the cones to the picks) • Mop & Glo floor wax

Instructions •

Start with the hay wreath form and twine. Make a loop (to hang) with a long tail and wrap the tail around the wreath form, securing it with a good knot.

•

Place a magnolia stem on the right side of the loop on the front of the wreath – with the top of the stem touching the loop – and pin it to the wreath base with two ferning pins, one at the bottom and one towards the middle of the stem. Moving clockwise, overlay another stem, one-to-two inches below the last. Pin it in the same manner with two ferning pins. Continue all the way around the wreath.

“Don’t concentrate too hard,” Daniel says about securing the magnolia stems, “just believe what you’re doing is right… Every wreath is different.” •

Beginning at a hole from the front stems, start laying another row of magnolia – counterclockwise this time – behind the first row, along the back edge of the front of the wreath.

•

Flip the wreath over and cover the back of the wreath body with individual magnolia leaves, using one ferning pin to hold each.

•

For the pinecones, attach each to a wooden floral pick using floral wire. Then push the pick through the wreath at the 3 o’clock, 7 o’clock and 11 o’clock positions.

•

Once every stem is in place, take a second to rearrange the leaves. Daniel’s magnolias, being of the D.D. Blanchard variety, have brown backs. At this stage, he turns many brown-sided leaves over to green, ensuring the finished product is symmetrical.

•

Finish your creation with a little Mop & Glo floor wax spritz for shine.

•

For upkeep, Daniel says, “the less sun the wreath receives, the longer it will last.”

A Wreath for Every Season Margaret at Victoria Park Florist shares a few ways to decorate seasonally with Daniel’s magnolia wreaths For Thanksgiving/Fall Add lotus pods, bittersweet vines, curly willow and dried mushrooms, apples, orange peel, wheat and other dried flowers. We sometimes add a fabric bow in burlap or other textured fall colors. For Christmas/Winter Decorations can either be made from natural materials such as the willow and lotus pods or with the traditional gold, red and silver decorations and bows.

Word of Warning Daniel’s trees are nearly nine years of age, and he just started trimming from them for his wreaths three years ago. He stresses the importance of allowing the plant an opportunity to be established before bringing out the clippers.

November 2016 chapelhillmagazine.com

H O L I D A Y

E N T E R T A I N I N G

Happy Holidays Chapel Hill-based food writer, cooking teacher and recipe developer Sheri Castle shares an easy, delicious appetizer – perfect for holiday get-togethers. Photo by Stewart Waller

“I

invented this recipe on the fly in a grocery store many years ago when I needed to combine ready-touse ingredients to create a festive appetizer on my way to the party. I like that it can be casual or elegant, depending on how and where it is served. The ingredients are interesting, yet identifiable. It’s equally popular with men and women, and if I need to make a few meatless portions, I replace the beef with a slab of roasted red pepper. But most of all, I like that although they are handmade, they require no cooking – only savvy shopping. The recipe is also easily scaled to suit the number of guests. As a holiday appetizer, it’s very attractive on the table, holds well for several hours and requires no tending or refreshing once it’s assembled.” Roast Beef, Asparagus and Boursin Bundles Ingredients Makes 24 • 24 asparagus spears (I’ve also used slender green beans when asparagus isn’t available) •

1 container Boursin herbed cheese, at room temperature

•

24 thin slices high-quality deli roast beef

•

24 thin strips of red, yellow and/or orange bell pepper

•

Coarse flaked salt (such as Maldon) and freshly cracked pepper, to taste

Instructions •

Trim the asparagus spears to about 4 inches long.

•

Bring a medium saucepan of salted water to a boil. Have ready a large bowl of ice water. Blanch the asparagus until crisp-tender, about 3 minutes depending on the size of the spears. With a slotted spoon, immediately transfer the spears to the ice water to stop the cooking and set the bright green color. Drain and blot dry.

•

Arrange 12 of the beef slices on a work surface. With your finger, spread about 2 teaspoons of Boursin down the center of each slice. Place an asparagus spear and a pepper strip atop the cheese and roll them up in the beef, leaving the vegetable tips sticking out. Repeat to make a total of 24 bundles.

•

Arrange the bundles seam-side down on a serving platter. Finely dice the unused bell pepper and sprinkle over the rolls as a garnish. Sprinkle lightly with salt and pepper.

•

Serve very lightly chilled or at room temperature.

©Copyright Sheri Castle, Excerpted from The New Southern Garden Cookbook. sheri-inc.com

chapelhillmagazine.com November 2016

Perfect Pairings

“Asparagus can be a tough match for wine, but the roast beef rules here, and it has the virtue of being one of the easiest items to match with wine. You can really drink any medium- to full-bodied red you enjoy,” says Sheri. “These are also tasty with good beer, such as a porter or ESB. Any kind of meal can follow, although this is a relatively heavy appetizer. In fact, this is one of those filling appetizers that works well when the appetizers are the meal.”

H O L I D A Y

E N T E R T A I N I N G

Readers, how do you survive the holidays? To create a relaxed atmosphere on the

day of a holiday, I pre-make as much as possible. The stuffing, sides and potatoes can be made a couple of days ahead and be oven-ready to heat. Those 30 minutes up to dinner are not for completing five things. Dessert is now Costco pumpkin pie.

Lists, lists, lists. Mary Parry

–

I couldn’t get through the holidays

without Tracy, my wife. She handles it all: the gift shopping, the party planning,

the travel arranging and any number of other things I don’t even realize. I watch the boys and she tackles the long list of holiday tasks. I guess the real question is how does she get through the holidays?

Adam Lovelady

–

Michelle Kuplic

–

I always kick off the holidays with The

Giving Party. It sets the right tone for the season of giving by sharing resources with organizations who are doing good around us. And it helps me stay focused on what really matters to me!

Perri Kersh

–

Bourbon.

Jeanne Riek

–

I love Christmas! For maximum

enjoyment of our family’s favorite holiday, I decorate early – everything except the tree. It provides such a sense of relief to walk in the door after Thanksgiving travel to find a festive environment in which to enjoy a month of fun activities and entertaining!

Terry Woodfin

–

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Working in retail during the holidays

is the best of the best! The hours are long, but it is my most favorite time of year. I try and make sure to get some exercise in every morning before I get to the shop and then make sure to get some time with friends whenever possible at the end of the day! I live for this time of year and can’t wait for the season to begin.

Sally Stollmack

–

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November 2016 chapelhillmagazine.com

H O L I D A Y

E N T E R T A I N I N G

Songs of the Season We asked our favorite local bluegrass duo – Andrew Marlin and Emily Frantz of Mandolin Orange – for their favorite holiday tunes perfect for that long drive to visit family or a party. (And when you need a break from seasonal sounds, put on their new album “Blindfaller” that was recorded at The Rubber Room studio here in town and released this fall.) “It’s The Most Wonderful Time of the Year” by Amy Grant My family always rocked Amy Grant Christmas [music] around the house, so this is definitely a nostalgic choice. It makes me feel 8 years old again. –Andrew “Christmas Without You” by Dolly Parton and Kenny Rogers This is one of the only Christmas albums we own on vinyl. Do yourself a favor and also watch the video for this one. –Andrew “Christmas Time Is Here (Instrumental)” by the Vince Guaraldi Trio The [A Charlie Brown Christmas] album is the only Christmas album that absolutely never gets old. Definitely our No. 1. –Emily “Santa Claus is Coming to Town” by The Jackson 5 It just makes you bob your head and wear a stink face. So good. –Andrew

“The Chipmunk Song” by Alvin and The Chipmunks I’ve always had a thing for Alvin and The Chipmunks (my first CD was Alvin and The Chipmunks covering country hits). My family listens to this compilation Christmas album on repeat during all of December. –Emily “The Bells of Christmas (Greensleeves)” by Frank Sinatra Frank Sinatra must have the definitive version of so many Christmas songs. It was hard to choose one song, but I like the minor songs. –Emily “Act II: Sugarplum Fairy” from George Balanchine’s “The Nutcracker” Every year my family goes to see “The Nutcracker” ballet before Christmas at Memorial Hall. It’s the best way to do something fun together to get in the Christmas spirit. This is some of my favorite Christmas music. –Emily

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Are following us? For Weekend Events, Delicious Dishes Biz News and more...

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chapelhillmagazine.com November 2016

Giving Thanks In this time of parties and presents, turkey and time together, Stacey Yusko, executive director of Chapel Hill-Carrboro Meals on Wheels, reminds us to be mindful of those in need.

“T

KERASTASE SHU UEMURA L’ORÉAL PROFESSIONAL NOW OFFERING NAIL SERVICES

he Chapel HillCarrboro Meals on Wheels program is in

its 40 year of delivering hot, nutritious meals with a friendly visit to the elderly, homebound and disabled – including some who live far away from family and friends – in our community. We deliver two meals on the Wednesday before Thanksgiving and include place mats made by local schoolchildren as well as books donated by Book Harvest, extra pantry items from Porch and special treats from our bakers [above]. Two families have devoted part of their Thanksgiving day to delivering meals prepared and donated by The Cedars to the dozen recipients who would otherwise see no one on the holiday. Though we’re squared away for Thanksgiving, as demand for our services grows, we need volunteers with time, talent and treasure to help us fulfill our mission of helping people remain independent in their homes for as long as possible. Please visit chcmow.org for ways to help!” CHM th

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TASTE

CHAPEL HILL East Franklin Street Artisan Pizza Kitchen Sandwiches, hamburgers, pizza. 153 E. Franklin St.; 919-929-9119 [B]SKI’S Specialty wraps. 147 E. Franklin St.; 919-969-9727 Bandido’s Mexican Cafe Burritos, salads, quesadillas, tacos. 159-1/2 E. Franklin St.; 919-967-5048

PHOTO BY SARAH ARNESON

Benny Cappella’s Pizza, by the slice or whole pie. 122 E. Franklin St.; 919-240-5286 Buns Serves gourmet burgers, fries and shakes made from fresh ingredients. 107 N. Columbia St.; 919-240-4746 Carolina Coffee Shop The mainstay serves casual American cuisine for breakfast, lunch and dinner. 138 E. Franklin St.; 919-942-6875 Cosmic Cantina Burritos, salads, quesadillas, tacos. 128 E. Franklin St.; 919-960-3955 Four Corners American fare, nachos, wings, pasta. 175 E. Franklin St.; 919-537-8230 IMBIBE Bottle shop and restaurant featuring pizza, salads and appetizers. 108 Henderson St.; 919-636-6469 Kurama Sushi & Noodle Express Dumplings, salads, noodle dishes. 105 N. Columbia St.; 919-968-4747 Linda’s Bar & Grill Local beer, sweet potato tots, cheese fries, burgers. 203 E. Franklin St.; 919-933-6663 Ms. Mong Mongolian BBQ, banh mi, fusion burritos. 163 E. Franklin St.; 919-933-5277 R&R Grill Spicy wings, kabobs, flatbread pizza. 137 E. Franklin St.; 919-240-4411 Roots Bakery, Bistro & Bar Farm-to-table American and Central American fusion. 161 E. Franklin St.; 919-240-7160

THE DISH

O U R

P I C K

O F

T H E

S E A S O N

Bona Fide Sandwich Co. 1 0 4 N . C H U R T O N S T . , H I L L S B O R O U G H 9 1 9 - 2 4 5 - 7 8 6 9 B O N A F I D E S A N D W I C H E S . C O M

I have Dean James’ mixology background to thank for my new favorite drink, the Shirley Temple Limeade. Before I could start on my sandwich at Bona Fide Sandwich Co., I chose the refreshing blend of hibiscus, lime and grenadine from the tap of rotating homemade sodas. They let the season dictate their direction so expect blood orange, grapefruit and ginger on the menu soon. Now on to the sandwiches that have been enticing Hillsborough since March. With names like Van Damme (topped with Brussels sprout slaw, it’s a nod to Muscles from Brussels) and Justin Timbermelt, the sandwiches make it clear that Dean, partner Matt Fox and team are having fun. But they’re also serious about the unique flavors – the Noble Pig has a whopping four kinds of the other white meat, including bacon mayo. And if somehow you’ve saved room, pastry whiz Kimberly Mayer makes a mean Whookie Pie (the love child of a Whoopie Pie and a cookie) in flavors like PB&J and Orange Creamsicle. Sandwiches $6-$14, Whookie Pies $3 – Jessica Stringer CHM

November 2016 chapelhillmagazine.com

D I N I N G

G U I D E

NEWS BITES CLOSING TIME Bailey’s Pub & Grille at Rams Plaza closed this summer after its parent company filed for Chapter 11 bankruptcy. ROAST LEADER Carrboro Coffee Roasters’ Scott Conary served as the head judge for the coffee submissions at this year’s Good Food Awards held in San Francisco this September, where he managed dozens of judges tasting over 200 coffee samples over a two-day period. BEST RESTAURANT FOR FOODIES The Fearrington House Restaurant was included as one of OpenTable’s 100 Best Restaurants for Foodies in America – one of only four North Carolina eateries on the list. NOW BREWING Coco Bean Coffee Shop is now open in East 54, boasting locally roasted coffee courtesy of Carrboro Coffee Roasters, 100% recyclable products and baked goods for all diets. 10% of the shop’s proceeds will go to support the nonprofit Beautiful Together. SPREADING ITS WINGS The Phoenix Bakery in Pittsboro is moving to 664 West St. where the bakery will expand its offerings to include breakfast items, bagels, an extended bread line, cake services and workshops. The move is anticipated to take several months. WELCOME TO THE TABLE Alberello Cafe, from the owners of Oakleaf in Pittsboro, is now open at Briar Chapel.

chapelhillmagazine.com November 2016

Sawasdee Thai Restaurant Thai cuisine such as red curry and pad thai. 110 N. Columbia St.; 919-960-0440 Shanghai Dumpling Dumplings, pork buns, hotpots. 143 E. Franklin St.; 919-914-6737

SPANKY’S A Chapel Hill institution since 1977, the American bar and grill serves hamburgers, brown sugar baby back ribs, garden fresh salads and more. 101 E. Franklin St.; 919-967-2678; spankysrestaurant.com Sugarland Cupcakes, gelato, pastries. 140 E. Franklin St.; 919-929-2100 Sup Dogs Creative hot dogs and sides like jalapeño popper tots and funnel cake sticks. 107 E. Franklin St.; 919-903-9566 Sutton’s Drug Store Burgers, sandwiches, breakfast, milkshakes. 159 E. Franklin St.; 919-942-5161

Beer Study Bottle shop with in-store drafts and growlers to go. 106 N. Graham St.; 919-240-5423 Bread and Butter Bread, cinnamon rolls, desserts. 503 W. Rosemary St.; 919-960-5998 BREADMEN’S A variety of burgers, sandwiches, salads and grilled meat, with daily soup and specials. All-day breakfast; vegetarian options. 324 W. Rosemary St.; 919-967-7110; breadmens.com Carolina Ale House Pub food, beer, wine and specialty cocktails. 419 W. Franklin St.; 919-904-7288 Carolina Brewery The fifth-oldest brewery in the state. 460 W. Franklin St.; 919-942-1800 Cholanad Restaurant & Bar Contemporary and traditional South Indian cuisine. Catering available. 308 W. Franklin St.; 800-246-5262

sweetFrog Premium Frozen Yogurt Choose your own yogurt and toppings. 105 E. Franklin St.; 919-537-8616

CRÊPE TRADITIONS Sweet and savory crêpes, coffee, espresso. 140 W. Franklin St., Ste. 120; 919-391-9999; crepetraditions.com

Time-Out Southern comfort food 24 hours a day. 201 E. Franklin St.; 919-929-2425 TOP OF THE HILL Chapel Hill's only distillery also offers beers and American food, like burgers and flatbreads. 100 E. Franklin St.; 919-929-8676; thetopofthehill.com

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

TRU Deli & Wine Sandwiches and wine. 114 Henderson St.; 919-240-7755 Ye Olde Waffle Shoppe Waffles, pancakes, eggs. 173 E. Franklin St.; 919-929-9192 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

For Special Occasions... CROSSROADS CHAPEL HILL AT THE CAROLINA INN New American cuisine and seasonal specialties; all ABC permits. 211 Pittsboro St.; 919-918-2777; crossroadscuisine.com

like Dinner. ELAINE’S ON FRANKLIN Fine regional American cuisine, 454 W. FRANKLIN ST. • CHAPEL HILL made with the freshest local ingredients; 960.2770 • www.elainesonfranklin.com all ABC permits. 454 W. Franklin St.; 919-960-2770; elainesonfranklin.com

Silver Medal: Best Restaurants of 2011, News & Observer

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

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

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D I N I N G

G U I D E

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

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

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

Mellow Mushroom Classic Southern pizza. 310 W. Franklin St.; 919-929-1941

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

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

Lantern Pan-Asian cuisine. 423 W. Franklin St.; 919-969-8846

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

La Residence French-inspired cuisine made from fresh ingredients. 202 W. Rosemary St.; 919-967-2506 Lime & Basil Vietnamese fare. 200 W. Franklin St.; 919-967-5055 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

Moe’s Southwest Grill Made-to-order burritos, nachos, quesadillas and more. 110 W. Franklin St.; 919-914-6217 Noodles & Company Asian, Mediterranean, American noodles. 214 W. Franklin St.; 919-967-7320 The Northside District Specialty cocktails and international bar food. 403 W. Rosemary St.; 919-391-7044 Old Chicago Pizza and Taproom Deep-dish pizza, calzones, salads and beer. 140 W. Franklin St.; 919-903-9150

SANDWHICH Hot and cold specialty sandwiches and burgers. 407 W. Franklin St.; 919-929-2114 Spicy 9 Sushi Bar & Asian Restaurant Sushi, Thai curries, bibimbap and other Asian entrees. 140 W. Franklin St.; 919-903-9335 Talulla’s Authentic Turkish cuisine; all ABC permits. 456 W. Franklin St.; 919-933-1177 Trolly Stop Specialty hot dogs and burgers. 306B W. Franklin St.; 919-240-4206 VESPA Innovative Italian and Mediterranean cuisine in a setting that can accommodate parties, receptions and special events. Parking and patio dining. 306D W. Franklin St.; 919-969-6600; vespanc.com Vimala’s Curryblossom Cafe Traditional Indian tandoori and thali. 431 W. Franklin St.; 919-929-3833 West End Wine Bar Pastries, light tapas, 100 wines. 450 W. Franklin St.; 919-967-7599 Windows Restaurant at the Franklin Hotel New American cuisine. 311 W. Franklin St.; 919-442-9000 YOGURT PUMP Since 1982, YoPo has served up frozen yogurt treats and shakes with unique flavors. 106 W. Franklin St.; 919-942-7867; yogurtpump.com

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Village Plaza/East Franklin Street/ Eastgate Crossing Caffe Driade Carrboro Coffee, bowl-size lattes, local baked goods, beer and wine. 1215-A E. Franklin St.; 919-942-2333 Carolina 1663 Contemporary Southern fare at the Sheraton. 1 Europa Dr.; 919-969-2157 Dunk & Slide at Whole Foods Market Grab a coffee, breakfast all day and a vegan burger from the bar. Sushi, pizza, sandwiches and more. 81 S. Elliott Rd.; 919-968-1983 Il Palio Ristorante at The Siena Hotel N.C.’s only AAA Four Diamond Italian restaurant. 1505 E. Franklin St.; 919-918-2545 La Hacienda Burritos, salads, quesadillas, tacos. 1813 N. Fordham Blvd.; 919-967-0207

WWW.CAPPSPIZZERIA.COM

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D I N I N G

JOYOUS COOKING

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

Just Having a Ball “The Better Living Show,” a Durhambased radio program I co-hosted for over 15 years, was all about food. Every Wednesday, we interviewed well-known chefs, restaurateurs and cookbook writers who teased us with descriptions or tastings of their best, decadently rich dishes. After a few years, the station asked us to expand the show to include a health segment. On the new Monday time slot, doctors and other health experts warned us against the same ingredients we drooled over on Wednesdays. At some point, Wednesday chefs began showing up on Mondays to tout their new salt-free, nonfat, sugarless recipe books. Strokes, heart attacks and diabetes had cramped their culinary styles. Years of weekly sermons demonizing “bad” ingredients made a lasting impression on

me. Now when I order in a restaurant or buy groceries, I veer toward the healthy choices. My husband is not so easily frightened. He zones in on the most fattening (and usually the tastiest) item on any menu. So I was delighted when, on a recent trip to Ohio, he uncharacteristically ordered an appetizer that appealed to us both. Sauerkraut balls it was called – veggies for me, fritters for him! This mysterious German dish was outrageously delicious, a perfect complement for the locally brewed beer. We longed to repeat the experience, but have never run across these mysterious appetizers in our part of the world. Then, one night at Crook’s Corner, a platter of calas appeared on our table, a gift from the kitchen. These delectable Creole fritters pushed me over to the dark side, rekindling my passion for fried balls.

Armed with my new jumbo bottle of canola oil and a recipe from Bill Smith’s cookbook, “Crabs and Oysters,” I whipped up some calas at home. My success with calas led me to try sauerkraut balls and, on a roll, the incredible pimento cheese balls served at Weathervane. (Find the recipe on chapelhillmagazine.com.) All these fritters were addictive, and I’ll make them again – but maybe not on Mondays.

Sauerkraut Balls ½ lb. bulk pork sausage 1/4 cup chopped onion 1 16 oz. can sauerkraut 2 Tbsp. fine dry breadcrumbs ½ 8 oz. package cream cheese, softened 1 Tbsp. sweet-hot mustard Salt and black pepper to taste 1 cup all-purpose flour 2 eggs 2 Tbsp. water 1 cup or more fine dry breadcrumbs Canola oil for frying In a large skillet, cook sausage and onion until sausage is brown, breaking sausage into small pieces. Drain. Drain sauerkraut, pressing out as much liquid as possible. In a large bowl, combine sauerkraut, sausage mixture,

2 oz. breadcrumbs, cream cheese, mustard, salt and pepper. Cover and chill for at least 3 hours or up to 4 hours. Put flour in a shallow bowl. In another bowl, beat eggs and water until combined. Put 1 cup of more breadcrumbs in a third. Shape sauerkraut mixture into 1½-inch balls. Roll balls in flour, then in egg mixture, then in breadcrumbs. These can be made ahead and refrigerated for up to a day. Fry a few at a time in deep, hot oil (350-365 F) for about 2 minutes or until golden brown. Remove from fat with a slotted spoon; drain on paper towels. These can be kept warm in a 225 F oven for 30 minutes or so. Serve with honey mustard. Makes 24 to 30 balls. CHM

PHOTO BY JAMES STEFIUK

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The Loop Pizza Grill Pizzas, soups, salads, sandwiches, burgers. Eastgate Crossing; 919-969-7112 Market Street Coffeehouse Coffee, pastries and more. 227 S. Elliott Rd.; 919-968-8993 Min Ga Korean cuisine. 116 Old Durham Rd.; 919-933-1773

MIXED CASUAL KOREAN BISTRO Specializes in customizable bibimbap bowls; 1404 E. Franklin St.; 919-929-0047; mixedkoreanbistro.com Monterrey Traditional Mexican cuisine. 237 S. Elliott Rd.; 919-969-8750 Olio & Aceto Brunch and lunch options inspired by Blue Sky Oil and Vinegar products. 400 S. Elliott Rd.; 919-903-8958 Red Pepper Chinese restaurant offering traditional Szechuan dishes. 1704 E. Franklin St.; 919-968-3488

SQUIDâ&#x20AC;&#x2122;S Fresh seafood options include woodgrilled fillets, live Maine lobster, fried seafood and oysters. 1201 N. Fordham Blvd. (15-501); 919-942-8757; squidsrestaurant.com Sunrise Biscuit Kitchen Drive-thru biscuits, sandwiches, burgers, hot dogs. 1305 E. Franklin St.; 919-933-1324 Tandoor Indian Restaurant Traditional Indian cuisine, vegan options. 1301 E. Franklin St.; 919-967-6622 Twisted Noodles Thai noodle soups, pan-fried noodles. Eastgate Crossing; 919-933-9933 University Place Alfredoâ&#x20AC;&#x2122;s Pizzas, calzones, salads, subs, pasta, desserts. 919-968-3424 City Kitchen Wholesome American fare with a sophisticated twist. 919-928-8200 Maple View Mobile Ice cream outpost of the Hillsborough dairy farm. 919-244-1949 Red Bowl Sushi, bento boxes. 919-918-7888

2015 Mediterranean Market Now Open

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2011-2016

410 W. Franklin St., Chapel Hill, NC 27516

mediterraneandeli.com

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106 S. Greensboro St., Carrboro 919.967.9784

www.glasshalfullcarrboro.com

TRILOGY American cafe featuring innovative twists on classic dishes. Silverspot Cinema; 919-357-9888; silverspot.net Village Burgers Gourmet burgers with sides like sweet potato fries and tater tots. 919-240-4008 Weathervane Shrimp and grits, sweet potato fries and other gourmet takes on classic flavors. 919-929-9466 Martin Luther King Jr. Boulevard (Airport Road) Hunam Chinese Restaurant Cantonese cuisine. 790 MLK Jr. Blvd.; 919-967-6133 KITCHEN Bistro-style dining with a seasonal menu that always includes mussels. 764 MLK Jr. Blvd.; 919-537-8167; kitchenchapelhill.com Lucha Tigre Latin-Asian cuisine and sake tequila bar. 746 MLK Jr. Blvd.; 919-904-7326

D I N I N G

Market Street Coffee & Ice Cream Local coffee, ice cream, pastries and sandwiches. 2805 Homestead Rd.; 919-960-6247

THE ROOT CELLAR (FORMERLY FOSTER’S MARKET) Sandwiches, prepared salads, desserts and more. Beer and wine only; outdoor dining. 750 MLK Jr. Blvd.; 919-967-3663; rootcellarchapelhill.com

Sage Vegetarian Cafe Vegetarian fare. Timberlyne Shopping Center; 919-968-9266 MAGONE Italian Grill and Pizza. 1129 Weaver Dairy Rd., Ste. F; 919-904-7393 Margaret’s Cantina Creative Mexican appetizers and entrees. Timberlyne Shopping Center; 919-942-4745 Oishii Specialty rolls, teriyaki, stir-fry, sushi. Timberlyne Shopping Center; 919-932-7002

Sal’s Ristorante Calzones, pizza, pasta, sandwiches. 2811 Homestead Rd.; 919-932-5125

Pop’s Pizzeria Pizzas, calzones, stromboli, pasta. 1822 MLK Jr. Blvd.; 919-932-1040

Timberlyne/Chapel Hill North Area

Rasa Indi-Chinese Indian and Chinese cuisine. 1826 MLK Jr. Blvd.; 919-929-2199

Allen & Son Barbecue N.C. barbecue. 6203 Millhouse Rd. (N.C. 86 N.); 919-942-7576 Farm House Restaurant Steaks, salads, potatoes. 6004 Millhouse Rd. (N.C. 86 N.); 919-929-5727 Joe Van Gogh Coffee and pastries. Timberlyne Shopping Center; 919-967-2002

G U I D E

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

YOPOP CHAPEL HILL Frozen yogurt shop featuring 14 flavors made daily and 36 toppings including fresh fruit. Bubble tea and smoothies. 1129 Weaver Dairy Rd.; 919-537-8229

N.C. 54 East/Raleigh Road Amante Gourmet Pizza Create-yourown pizzas. 6209-B Falconbridge Rd.; 919-493-0904 BIN 54 Steaks, seafood and other fine American food. Everything made in-house. Glen Lennox Shopping Center; 919-969-1155 Brenz Pizza Specialty pizzas, subs, salads. 3120 Environ Way, East 54; 919-636-4636

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

Coco Bean Coffee Shop An independent, locally owned coffee shop offering Carrboro Coffee Roasters coffee and a variety of baked goods. 1114 Environ Way; 919-883-9003

Queen of Sheba Ethiopian cuisine. Timberlyne Shopping Center; 919-932-4986

WINNER

BEST OF CHAPEL HIL L 2016

A California-Inspired Mexican Grill

ic Flavor Authent dary Legen Taste

Ask about our catering! 504 Meadowmont Village Circle

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D I N I N G

G U I D E

ELEMENTS Cuisine that combines classical as well as modern Asian and European cooking techniques; check out the wine bar with full menu next door; outdoor dining. 2110 Environ Way, East 54; 919-537-8780; elementsofchapelhill.com.

JUJUBE Eclectic, modern cuisine inspired by the classic flavors of China and Vietnam. Glen Lennox Shopping Center; 919-960-0555 Nantucket Grill & Bar Clam chowder, lobster rolls. 5925 Farrington Rd.; 919-402-0077 Raaga Authentic Indian delicacies like curry and masala. 3140 Environ Way, East 54; 919-240-7490 Thai Palace Soup, curries, pad thai. Glenwood Square Shopping Center; 919-967-5805 The Egg & I French toast, pancakes and specialty omelets. 1101 Environ Way, East 54; 919-537-8488

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

La Vita Dolce Pastries, sorbet, gelato. 610 Market St.; 919-968-1635 PAZZO! Italian cuisine, takeout pizza. 700 Market St.; 919-929-9984; pazzo-restaurant.com

Meadowmont Village Brixx Wood Fired Pizza Specialty pizzas and salads. 501 Meadowmont Village Circle; 919-929-1942 Cafe Carolina & Bakery Salads, sandwiches, breakfast. 601 Meadowmont Village Circle; 919-945-8811 CHRONIC TACOS Mexican grill utilizing authentic recipes. 504 Meadowmont Village Circle; 984-999-4803; eatchronictacos.com

Market Street Coffee & Ice Cream Locally sourced coffee, ice cream and pastries. 503 Meadowmont Village Circle; 919-929-1667

Rasa Malaysia Authentic Malaysian dishes. 410 Market St.; 984-234-0256 Town Hall Grill Sandwiches, steak, seafood. 410 Market St.; 919-960-8696 Weaver Street Market Hot bar and salad bar for breakfast, lunch and dinner. 716 Market St.; 919-929-2009 Governors Club Bean & Barrel Coffee shop, bar, grill. 50100 Governors Dr.; 919-967-9990

Southern Village

Ciao Bella Pizzeria Pizzas, pastas, sandwiches. 1716 Farrington Point Rd.; 919-439-6923

Captain Poncho’s Tacos, quesadillas, burritos. 708 Market St.; 919-697-2237

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

CROOK’S CORNER

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

On the menu: Crook’s classics & seasonals Full bar includes local beers on tap WINNER

BEST

Recipient of a James Beard Foundation’s America’s Classics Award

THIS HOLIDAY SEASON,

LEAVE THE COOKING TO US! Our scratch-made Thanksgiving Dinners are full of traditional flavors with a few interesting twists on your favorite dishes. Order the entire meal, just the sides, or just the desserts, including the pumpkin pies!

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2016

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CROOK’S CORNER • 610 West Franklin St, Chapel Hill

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

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OF CHAPEL HILL 2016

D I N I N G

Briar Chapel

CARRBORO

Alberello Café & Market Market and cafe featuring Florentine sandwiches, housemade pastas, from scratch desserts and more. 72 Chapelton Ct.

Downtown

BREAKAWAY CAFE A casual “cycling-inspired” cafe serving breakfast, lunch, dinner and small plates, along with Counter Culture coffee, beer, wine and Maple View ice cream. 58 Chapelton Ct., Ste. 100; breakawaync.co

CAPP’S PIZZERIA Artisan pizzas that are hand-crafted and wood-fired, utilizing local ingredients. 79 Falling Springs Dr.; LIFE’S TOO SHORT 919-669-8582; cappspizzeria.com FOR FAKE PIZZA THIS IS THE

REAL DEAL

Town Hall Burger & Beer Burgers, fries, salads and beer. DECIDE FOR YOURSELF COMING THIS FALL 2016 TO VERANDA AT BRIAR CHAPEL

ACME FOOD & BEVERAGE CO. Soups, salads, seafood and entrees with a Southern touch. 110 E. Main St.; 919-929-2263; acmecarrboro.com AKAI HANA Japanese cuisine including sushi, tempura and teriyaki; 206 W. Main St.; 919-942-6848 Armadillo Grill Tex-Mex burritos, enchiladas, tacos, nachos. 120 E. Main St.; 919-929-4669 Cafe Carrboro (formerly Jessee’s) Lunch and breakfast served all day, house-roasted espresso and coffees. 401 E. Main St.; 919-929-0445 Carrburritos Burritos, tacos, nachos and margaritas. 711 W. Rosemary St.; 919-933-8226 Country Junction Restaurant Simple southern classics. 404 W. Weaver St.; 919-929-2462

G U I D E

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

Gourmet Kingdom Sichuan cuisine. 301 E. Main St.; 919-932-7222 Jade Palace Sichuan and Chinese. 103 E. Main St.; 919-942-0006 Krave Kava and other exotic root and tea beverages. 105 W. Main St.; 919-408-9596 Market Street Coffee & Ice Cream Locally sourced coffee, ice cream and pastries. 100 E. Weaver St.; 919-960-6776 Milltown Pub fare with an extensive beer list. 307 E. Main St.; 919-968-2460 Neal’s Deli Traditional deli fare. 100-C E. Main St.; 919-967-2185 Open Eye Cafe Locally roasted Carrboro Coffee and espresso, tea, beer and wine. 101 S. Greensboro St.; 919-968-9410 Pizzeria Mercato Pizza, antipasto, soups and fritti. 408 W. Weaver St.; 919-967-2277

79 FALLING SPRINGS DRIVE CHAPEL HILL, NC

WWW.CAPPSPIZZERIA.COM

Taste of the South Porch Dining

Thank You, Chapel Hill, for Voting for Us! WINNER

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

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

Mama Dip’s Kitchen

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

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D I N I N G

G U I D E

Provence Southern French cuisine. 203 W. Weaver St.; 919-967-5008 Spotted Dog Appetizers, soups, salads, entrees, desserts. 111 E. Main St.; 919-933-1117 Steel String Brewery Craft beer and bluegrass music. 106-A S. Greensboro St.; 919-240-7215 Tyler’s Restaurant and Taproom Specialty import beers on tap and traditional pub fare. 102 E. Main St.; 919-929-6881 Wings Over 18 flavors of wings. 313 E. Main St.; 919-537-8271

Hickory Tavern Burgers, sandwiches and build-your-own salads. 370-110 E. Main St.; 919-942-7417 Rise Biscuits and Donuts Carrboro Biscuits, doughnuts and coffee. 310 E. Main St., Ste. 100; 919-929-5115 The Shoppe Bar and Meatball Kitchen Meatballs, sliders, sides. 370 E. Main St; 919-240-5851 Carr Mill Mall

B-SIDE LOUNGE Small plates like flatbread, bacon-wrapped dates and fondue. Plus inspired cocktails. 919-904-7160; b-sidelounge.com

East Main Square Amante Gourmet Pizza Create-your-own pizzas. 300 E. Main St.; 919-929-3330 Bella’s International Cuisine Homemade dishes like pumpkin ravioli and pistachio-crusted grouper. 360 E. Main St.; 919-903-9963 Esperanza Empanada & Tequila Savory and sweet empanadas and more than 50 kinds of tequila. 370 E. Main St.; 919-617-1674

Carrboro Pizza Oven Pizza, calzones. 919-904-7336 CROSSTIES BBQ A variety of barbecue, sides and scratch-made desserts. 919-904-7160

Weaver Street Market Hot bar and salad bar for breakfast, lunch and dinner. 919-929-0010 N.C. 54 West/Carrboro Plaza

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

Elmo’s Diner Homemade Southern and American classics. 919-929-2909

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

Magone

Italian Grill & Pizza

Local

N OW OPEN

WINNER

BEST EL OF CHAP 2016

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

Monterrey Traditional Mexican cuisine. 104 NC 54 (Carrboro Plaza); 919-903-9919

C AT E R I N G Affordable

VENABLE ROTISSERIE BISTRO Upscale comfort food with a heavy emphasis on locally sourced and seasonal ingredients; all ABC permits. 919-904-7160; venablebistro.com

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

C H R G

Dependable

Oasis Organic coffee, tea, beer and wine. 919-904-7343

HILL

Ready-made family meals and catering trays available.

FOO D & CO F F E E B E E R & B I C YC L E S

SPANKY’S SQUID’S

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411 WEST MEZ

PAGE ROAD GRILL

919-941-1630

5 8 C H A P E LT O N C O U R T SUITE 1 00 AT T H E V E R A N D A

events@chapelhillrestaurantgroup.com ChapelHillRestaurantGroup.com

B R E A K A W AY N C . C O

chapelhillmagazine.com November 2016

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

D I N I N G

Downtown

PITTSBORO

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

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

Allen & Son Barbecue N.C. barbecue. 5650 U.S 15-501; 919-542-2294

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

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

Elizabeth’s Pizzas, calzones, sandwiches, pasta. 160 Hillsboro St.; 919-545-9292

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

The Modern Life Deli & Drinks New York bagels, sandwiches, pizza, coffee. 46 Sanford Rd.; 919-533-6883

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

OakLeaf Farm-to-table menu specializing in French and Italian cuisine; kids menu; all ABC permits. 480 Hillsboro St.; 919-533-6303

Fig & Honey Southern and Mediterranean fare, from biscuits to kebabs. 141 Chatham Downs Dr., Ste. 201; 919-240-5740

The Phoenix Bakery Small-batch and seasonal baked goods and specialty cakes. 84 Hillsboro St.; 919-542-4452

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.

Pittsboro Roadhouse & General Store Hearty American entrees, burgers and salads; outdoor dining; beer and wine only. 39 West St.; 919-542-2432 S&T Soda Shoppe Soda fountain, American fare. 85 Hillsboro St.; 919-545-0007

The Goat Panini, cheeses, pastries. Fearrington Village Center; 919-545-5717

G U I D E

Virlie’s Grill Soups, salads, burgers, sandwiches. 58 Hillsboro St.; 919-542-0376

HILLSBOROUGH Antonia’s Italian cuisine. 101 N. Churton St.; 919-643-7722 Bona Fide Sandwich Co. Sandwiches, salads and bowls. 104 N. Churton St.; 919-245-7869 Hillsborough BBQ Company Barbecue plates and sandwiches, sides and deserts. 236 S. Nash St.; 919-732-4647 Hot Tin Roof Games and specialty cocktails; 115 W. Margaret Ln.; 919-296-9113 Jay’s Chicken Shack Chicken, buffalo wings, breakfast biscuits. 646 N. Churton St.; 919-732-3591 LaPlace Cajun cuisine. 111 N. Churton St.; 919-245-0041 Maple View Farm Country Store Homemade ice cream and milk. 6900 Rocky Ridge Rd.; 919-960-5535

Starrlight Mead Tastings of honey wines and honey. 480 Hillsboro St.; 919-533-6314

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D I N I N G

G U I D E

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

ALSO CHECK OUT THESE DURHAM RESTAURANTS…

RADIUS Wood-fired pizzas, housemade pastas, sandwiches, salads and desserts. Outdoor dining; all ABC permits. 112 N. Churton St.; 919-245-0601; radiuspizzeria.net

Saratoga Grill New England-style cuisine; 108 S. Churton St.; 919-732-2214 Village Diner Southern diner, buffet. 600 W. King St.; 919-732-7032 Vintage Revival Tea Room & Treasures Tea and scones. 125 E. King St.; 919-644-8000 Weaver Street Market Hot bar for breakfast, lunch and dinner. 228 S. Churton St.; 919-245-5050

Bar Virgile Artfully crafted beverages and small plates. 105 S. Magnum St.; 919-973-3000; barvirgile.com Basan Specialty sushi, modern Japanese cuisine and sake. 359 Blackwell St., Ste. 220; 919-797-9728; basanrestaurant.com Bleu Olive High-quality comfort food with a Mediterranean flair. 1821 Hillandale Rd.; 919-383-8502; bleuolivebistro.com blu seafood and bar Upscale seafood restaurant featuring innovative regional classics. 2002 Hillsborough Rd.; 919-286-9777; bluseafoodandbar.com

Counting House Upscale restaurant featuring locally sourced entrees, as well as small plates featuring oysters, shellfish and meats and cheeses. 111 N. Corcoran St.; 919-956-6760; countinghousenc.com

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

Denny’s Diner fare. 7021 N.C. 751, Ste. 901; 919-908-1006; dennys.com

Dos Perros Sophisticated Mexican cuisine; plates include pork carnitas, shrimp a la diabla and chile relleno. Don’t skip on the guac! 200 N. Mangum St.; 919-956-2750; dosperrosrestaurant.com Fairview Dining Room Washington Duke Inn’s AAA Four Diamond, Forbes Travel Guide Four-Star rated restaurant. 919-493-6699; washingtondukeinn.com

Juju Asian fusion tapas including selections like crispy Texas wild boar dumplings and chicken fried oysters. Try the crispy Brussels sprouts! 737 Ninth St.; 919-286-3555; jujudurham. com Kanki Hibachi, a sushi bar, drinks and more. Now with patio dining. 3504 Mt. Moriah Rd.; 919-401-6908; kanki.com

wood-fired pizza housemade pastas sammies • salads • desserts

The Home of Incredible Crêpes - Coffee - Bubble Tea

RADIUS

112 N. Churton Street Downtown Historic Hillsborough 919.245.0601 WINNER

BEST OF CHAPEL HILL 2016

WINNER 2013

BEST CHAPEL of

BESTRATED S CRÊPE IN THE LE TRIANG

HILL

NOW SELLING BUBBLE TEA/PEARL DRINKS

140 West Franklin St., Chapel Hill Convenient Parking Other 2 locations: North Hills & Hillsborough St, Raleigh

919.391.9999 | crepetraditions.com M-Th 8a-9p F-Sat 8a-11p Sun 8a-2p

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radiuspizzeria.net

2015

Discover what “Best Of” is made of!

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

D I N I N G

G U I D E

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

Nana’s Restaurant Seasonal dishes influenced by Southern, French and Italian cuisine. 2514 University Dr.; 919-493-8545; nanasdurham.com

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

Makus Empanadas A variety of meat, veggie and cheese empanadas, with vegetarian and vegan options. 1125 W. N.C. 54, Ste. 304; 919-390-7525; makusempanadas.com

NanaTaco Inventive taqueria that features locally produced meats and veggies. 2512 University Dr.; 919-489-8226; nanataco.com

Saltbox Seafood Joint Local seafood that is delivered fresh from the Carolina coast. 608 N. Mangum St.; 919-908-8970; saltboxseafoodjoint.com

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

The Original Q Shack “BBQ tender as a mother’s love.” 2510 University Dr.; 919402-4227; theqshackoriginal.com

Porchetta Slow-roasted Italian-style pork sandwiches and sides. Southpoint; 919-607-7419; porchettardu.com

Treforni Wood-fired pizza and sandwiches including traditional options like Margherita, as well as more inspired options like the prosciutto arugula pizza and the rosetta sandwich. 1125 W. N.C. 54; 919-973-0922; treforni.com

Mez Contemporary Mexican Creative Mexican dishes with a fresh twist. 5410 Page Rd.; 919-941-1630; mezdurham.com Motto New American cuisine with selections ranging from zucchini fries, ribeye and barbecue shrimp. 605 W. Main St.; 984-219-1965; mottodurham.com NanaSteak Offers various cuts of beef and steaks, plus other meats and pastas. 345 Blackwell St.; 919-282-1183; nanasteak.com

Primal Food & Spirits Wood-fired local meat dishes with seasonal sides and craft cocktails. 202 W. N.C. 54; 919-248-3000; primalfoodandspirits.com

Now booking holiday parties Book now and save

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

WINNER

IBEST OF DURHAM 2016

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E N G A G E M E N T

Petersen & Wolf

PUPPY LOVE

BY DYL AN BEDELL

Margaret Petersen and East Chapel Hill High grad John Wolf met

in law school at UNC, but sparks flew when the couple bonded over their love for dogs. The pair met frequently for puppy playdates with John’s German shorthaired pointer and Margaret’s golden retriever and eventually became best friends. After moving into their new home, the pair booked the chef’s table at The Angus Barn. John shocked Margaret halfway through dinner by sinking to one knee to ask the life-changing question. After a speechless Margaret managed a nod and enthusiastic “yes,” the staff brought out flutes of champagne to mark the magical moment. The couple is set to wed in Margaret’s hometown of Mobile, Alabama, on May 20, 2017. The ceremony at St. Paul’s Episcopal Church will be attended by friends and family like John’s parents, longtime Chapel Hill residents Debi and Bill Wolf. Currently living in The Oaks, Margaret and John are third-year law students at UNC and plan to remain in Chapel Hill to pursue their future law careers. CHM

DiamondsDirect.com Your love. Our Passion.

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heck out our favorite photos that didn’t make the issue.

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EXTRA INSPIRATION

ee what other creatives – from a calligrapher to a metal worker – are making in their studios.

W E D D I N G S

Lieth & Fenton

LOVE AT SECOND SIGHT

BY MELINA CASADOS; PHOTOGRAPHY BY SIOBHAN WHIPP, SIOBHANLORRAINEPHOTOGRAPHY.COM

Angelica Lieth and Ty Fenton don’t remember when they first met.

In their defense, they were about 10 years old, and it was probably during one of Ty’s playdates with Angelica’s brother. It wasn’t until 2014, when both were studying at UNC, that they met again at a

PlayMakers Repertory Company show. The two started talking

during intermission, exchanged numbers and were dating by the next week. In October of 2015, Angelica was under the impression that her fall break would be spent road tripping with Ty, so she was surprised when he drove to the airport and presented her with tickets to San Juan, Puerto Rico. After a few days of relaxing, the two were watching the sunset when Ty surprised Angelica again by proposing. The couple wed on the farm of Angelica’s parents, Armin and Amanda Lieth, on March 5, 2016, exactly two years after they met.

Friend and mentor Julie Lewis officiated the nonreligious ceremony using quotes from the couple’s love letters and favorite books instead of religious verses. With most aspects of their wedding locally sourced – from using family farm ingredients for the cake and catering to hiring UNC music students to play for the ceremony – the event was the result of communal effort. “Everyone in the wedding party came together to set up the farm for the wedding,” says Angelica. “Even the dance floor was constructed on the farm!” Angelica and Ty now live in Southeast Asia where they plan to reside for a year before returning to Chapel Hill. CHM

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111

Fuchs & Sterlina

POP-UP PROPOSAL

BY ANNA STONE PHOTOGRAPHY BY STEPHEN THRIFT STEPHENTHRIFTPHOTO.COM

Chapel Hill High School and UNC grad Megan Fuchs has a colleague at the N.C.

Cancer Hospital to thank for introducing

her to her future mother-in-law, Theresa Sterlina. Both thought Megan and Douglas Sterlina would make a good match and a week later, the soon-to-be lovebirds met at a beer fest in Raleigh. Every year Megan’s family attends Theatre in the Park’s “A Christmas Carol,” but in 2014, the tradition was a little more special. During the second act, Scrooge called Megan up on stage, and Doug jumped out of a giant Christmas box to ask Megan a question in front of the entire audience. “It was unbelievable and definitely unforgettable,” Megan says about her stage-fright husband’s proposal. “The fact that he was able to stand 112

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DiamondsDirect.com Your Love. Our Passion.

on stage in front of so many people was incredibly romantic and made me feel so loved.” Almost a year later, the couple celebrated with a rehearsal dinner at City Kitchen, a ceremony at the Holy Trinity Lutheran Church and a reception at The Barn at Fearrington Village. The band Liquid Pleasure kept family and friends on the dance floor all night long. For Megan, one of the highlights of the evening was dancing with her parents, Jeffrey and Karen Fuchs, as her father surprised her with a medley of their favorite songs throughout her life. The couple resides in Durham. Megan works at the N.C. Cancer Hospital as a physician assistant and Doug is an electrical engineer at Plexus. CHM

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