Chapel Hill Magazine Sept/Oct 2015

The 6thAnnualFoodieIssue SEPTEMBER/OCTOBER 2015

CHAPELHILLMAGAZINE.COM

ON THE

MENU 5 UP-ANDCOMING CHEFS

MEET INCLUDING

Jeremy Blankenship OF L P LOUISIANA COOKERY 34

A LACE

PAGE

A RESTAURATEUR’S LIFE

BY ACME’S KEVIN CALLAGHAN PAGE 54

NEW CLASSICS THE DISHES DESTINED FOR OUR FOOD HALL OF FAME PAGE 62

KIDS IN THE KITCHEN A PHOTO ESSAY PAGE 74

THE NITTY GRITTY In our fun Q&A, Jeremy Blankenship of Hillsborough’s LaPlace calls grits the most underrated Southern ingredient.

"Grits are basically a cook’s version of a blank canvas, and then it’s up to you which flavors you use to paint with.”

OYSTER PERPETUAL DATEJUST II

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CHAPELHILL September/October 2015 chapelhillmagazine.com

S E N I O R V P, P U B L I S H I N G

WHERE THE FOOD IS

HOT

Rory Kelly Gillis

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

Andrea Griffith Cash

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

Kevin Brown

S E N I O R A S S O C I AT E E D I T O R

Amanda MacLaren

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

Jessica Stringer

ART DIRECTORS

Sarah Arneson Sally Scruggs

PHOTOGRAPHER

Briana Brough

GRAPHIC DESIGNER

Christy Wright

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

Virginia Robinson INTERNS

Kayla Anderson, Hannah Anderson-Baranger, Lanier Gray, Rachel Herzog, Peter Rathmell, Katie Schanze CONTRIBUTORS

Jessie Ammons, Jill Warren Lucas, Moreton Neal, James Stefiuk, Karla Towle ADVERTISING

Melissa Crane

melissa@chapelhillmagazine.com

Ellen Farber

ellenfarber@chapelhillmagazine.com

Kem Johnson

kem@chapelhillmagazine.com

Flann McKinnon

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

Dan Shannon President/CEO

danshannon@chapelhillmagazine.com

Ellen Shannon Vice President Amy Bell Business Manager Caroline Kornegay Administrative and Operations Assistant Grace Beason Events Coordinator Randy Bullock Distribution

VisitHillsboroughNC.com

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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chapelhillmagazine.com September/October 2015

Indulge

yourself at The Shops at Eastgate.

Make this season all about you with new styles, outdoor adventures, and more.

Boston Market

Mill House Properties

Bruegger’s Bagel Bakery

The Pink Pearl, a Lilly Pulitzer Signature Store

Chico’s Comfortable Soles Eastgate BP EcoLogic

shoppingeastgate.com EASTGATE IS LOCATED ON EAST FRANKLIN STREET AT THE 15-501 BYPASS A property of Federal Realty Investment Trust federalrealty.com NYSE: FRT

Performance Bicycle Quiksilver

TCBY Ten Thousand Villages Town and Country Hardware

Rite Aid

Trader Joe’s

Rose Nails

Twisted Noodles

Jos. A. Bank

Starbucks

Wild Bird Center

The Loop Pizza Grill

Stein Mart

NOW OPEN

Lynn’s Hallmark

Subway

Massage Envy

Talbots

Great Outdoor Provision Co.

You’ve got to see this.

Petco

Tanner-Doncaster Outlet

L E T T E R

F R O M

O U R

V P

O F

C O N T E N T

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FOOD OF THE FUTURE A THEME WITHIN A THEME DEFINITELY EMERGED

as we planned this, our Sixth Annual Foodie Issue: food of the future.

No, I don’t mean we’ve turned our attention to plates of mystery gels and capsules placed there just so by calm hands and a set of tweezers.

In “8 Questions with Our Newest Top Chefs” (page 34), we chat with chefs who are closer to the beginning of their careers than retirement about their cooking philosophies, inspirations and favorite ingredients.

In “Future Classics” (page 62), we ask chefs, restaurant owners and readers to identify the dishes on menus right now good enough to be in Chapel Hill’s food hall of fame – one day.

Anyone who receives Acme’s regular emails knows that chef/owner Kevin Callaghan is a fantastic writer.

We asked him to pen “Another Day, Another Dinner” (page 54). In it, he explains that being a modern day restaurateur goes well beyond kitchen responsibilities. An average day for him might mean climbing into the ceiling to run speaker wire and emailing with fishermen off the coast.

Jacob Boehm thinks that fine dining should be a full-on sensory experience that sparks intellectual satisfaction. The East Chapel Hill High School grad runs Snap Pea Catering, and his themed pop-up dinners (“Dinner, Pop-Up Style,” page 24) focus, course after course, on researched topics, from the makeup of a Volkswagen bus to the storied history of the Haw River. (Jacob’s certainly not the caterer you hire if you’re looking to pass some basic crab cakes around your event.)

Finally, in “Kids in the Kitchen” (page 74), we look at how our food-obsessed culture has inspired the youngest residents among us to prepare a meal, start a business or dig into the dirt.

The future certainly looks bright. CHM

ANDREA GRIFFITH CASH @andreagcash

T H E

C O V E R

P H O T O

B Y

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B R I A N A

B R O U G H

chapelhillmagazine.com September/October 2015

andrea@chapelhillmagazine.com

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SEPTEMBER/OCTOBER Foodie issue 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

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N U M B E R

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the

24 Dinner, Pop-Up Style

74 Kids in the Kitchen

Jacob Boehm’s diners can’t check out the menu or the location ahead of time. The surprise elements are all part of the adventure – and the education.

Our area’s fascination with food and all that goes into its preparation and distribution has piqued the interest of some of our youngest minds

34 8 Questions with Our Newest Top Chefs The lowdown on their favorite flavor combinations, cooking philosophies and guilty pleasure food

54 Another Day, Another Dinner It takes a lot of effort to make fine dining look effortless, as Acme’s Kevin Callaghan explains

62 Future Classics

PHOTO BY SARAH ARNESON

Sure, Chapel Hill is known for shrimp and grits from Crook’s Corner, Time Out’s chicken biscuit and the Merritt’s BLT. We asked the experts to predict: What more recent dishes will one day have their own place in history?

FEATURES

102 How They Live: Fun House Kip and Meredith Frey’s pool house is a dream place to entertain

120 Fall Fashion The pieces you need for back to school, football games and sweater weather

PEOPLE & PLACES

10 Bike Loud 10 Local Government Appreciation Reception 12 University Place Sweet Carolina Summer Concert 12 Women’s World Cup Viewing Party 14 Road Trip Carolina Book Launch

IN EVERY ISSUE

4 Letter from Our VP of Content 17 5 Events Not to Miss 18 Our Latest Obsessions 88 Adopt-A-Pet 90 Taste 126 Engagement 127 Weddings

PAGE 62

Š2015 John Hardy Limited

One of a kind. One at a time. Each by hand.

North Hills Mall 919.881.8247 The Streets at Southpoint 919.281.8407 www.finks.com

P E O P L E

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P L A C E S

SCOUTS FOR SOPHIE

David Margolies, Brian Richardson, Alex Broz, Andrew de Figueiredo, Max Morgan, Will Owen and Sam Billings.

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THANKS, PUBLIC SERVANTS!

PHOTOGRAPHY BY NICOLE DANIELLE PHOTOGRAPHY

The business community honored elected officials and government employees at the annual Local Government Appreciation Reception, held at the Carolina Club and hosted by the Chapel Hill-Carrboro Chamber of Commerce. CHM 10

chapelhillmagazine.com September/October 2015

In mid-June, seven local Boy Scouts and two leaders embarked on a summerlong, 11-state bike ride. Starting from the coast of Oregon, the crew, aptly named Bike Loud, rode 3,900 miles to the Atlantic Ocean to raise money for the Be Loud! Sophie Foundation. Founded in 2013 after East Chapel Hill student Sophie Steiner died of cancer at age 15, Be Loud! Sophie is an organization that helps teens maintain their identity in the midst of illness. Starting with a goal of $20,000, the Scouts created a fundraise.com campaign but surpassed that amount weeks before departing. That goal has grown to $100,000, and they are already more than a quarter of the way toward reaching it. Donate at bikeloud.org. CHM

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1

Chapel Hill Town Council’s Sally Greene and UNC’s Linda Convissor.

2

Chapel Hill-Carrboro City Schools Board of Education’s Annetta Streater, Orange County Schools Board of Education’s Tony McKnight and Chapel Hill Town Council’s George Cianciolo.

3

State Farm’s Pam Herndon.

2015 Bond Referendum

Your Community. Your Vote.

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Trails & Greenways $5 million 'ƌĞĞŶǁĂLJ ^LJƐƚĞŵ džƉĂŶƐŝŽŶ DŽƌŐĂŶ ƌĞĞŬ dƌĂŝů ŽůŝŶ ƌĞĞŬ dƌĂŝůͬdĂŶLJĂƌĚ ƌĂŶĐŚ dƌĂŝů

ZĞĐƌĞĂƟŽŶĂů &ĂĐŝůŝƟĞƐ $8 million WĂƌŬƐ ĂŶĚ ZĞĐƌĞĂƟŽŶ ĚŵŝŶ ƵŝůĚŝŶŐ ƵůƚƵƌĂů ƌƚƐ ƵŝůĚŝŶŐ WĂƌŬƐ ZĞŶŽǀĂƟŽŶƐ Θ džƉĂŶƐŝŽŶ

^ŽůŝĚ tĂƐƚĞ &ĂĐŝůŝƟĞƐ $5.2 million ^ŽůŝĚ tĂƐƚĞ dƌĂŶƐĨĞƌ ^ƚĂƟŽŶ

^ƚŽƌŵǁĂƚĞƌ /ŵƉƌŽǀĞŵĞŶƚƐ $5.9 million sĂƌŝŽƵƐ ŚŝŐŚͲƉƌŝŽƌŝƚLJ ƉƌŽũĞĐƚƐ

DŽƌĞ ŝŶĨŽƌŵĂƟŽŶ Ăƚ www.townofchapelhill.org/bondinfo @ChapelHillgov

@ChapelHillgov

^ƵďƐĐƌŝďĞ ƚŽ ŚĂƉĞů ,ŝůů ĞEĞǁƐ Ăƚ info@townofchapelhill.org

P E O P L E

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P L A C E S

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I LOVE BEACH MUSIC

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Yunfeng Cui, Erica Cui, Ashley Cui and Yinyan Xu.

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PHOTOGRAPHY BY ANDREA GRIFFITH CASH

Bruce Gillooly and Sharon Roggenbuck.

While so many of our neighbors were at the beach, University Place brought the sounds of the coast to Chapel Hill with the Sweet Carolina Summer Concert series on Thursday evenings in June and July. The lineup included Band of Oz and the Fantastic Shakers. CHM

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Scott Lambeth, Nathan Harms, Edward Ingram and Anthony Stevenson.

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GO FOR THE GOAL! PHOTOGRAPHY BY JESSICA STRINGER

Three Tar Heel superstars returned to Chapel Hill for a Women’s World Cup-watching party at Southern Village. Mia Hamm, Kristine Lilly and Tisha Venturini Hoch signed autographs for fans before the U.S. took on Colombia with more than a thousand people in attendance.

The crowd was decked out in red, white and blue and enjoyed beer from Carolina Brewery and crepes from Parlez-Vous Crepe, plus activities like face painting. All three soccer stars provided halftime commentary and the U.S., of course, emerged victorious. CHM 12

chapelhillmagazine.com September/October 2015

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Casey Greene, 9, and Sawyer Asaro, 11.

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Sydney Parker and Casey Shuey.

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Mariel Hammond and Jackie Borkowski.

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ROAD TRIPPIN’

1 UNC Chancellor Carol Folt.

2 Elaine, the illustrator,

PHOTOGRAPHY BY BARBARA TYROLER

and Missy, the author.

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Following the success of Goodnight Carolina, Missy Julian Fox and Elaine O’Neil have published a second children’s book, Road Trip Carolina. Missy’s family’s Franklin Street store, Julian’s, hosted a launch party this summer.

The book travels across the state, taking readers to sights like Grandfather Mountain and the Wright Brothers National Memorial. CHM

CHM’s Dan Shannon purchases copies from Missy’s husband, Michael Fox.

OPENING WEEKEND

Jean-Yves Thibaudet Plays Gershwin

THUR, SEPT 24 | 7:30PM

--Chapel Hill-Carrboro -­

Business Hall of Fame

Grant Llewellyn, conductor Jean-Yves Thibaudet, piano

6:30-9:30 p.m., Thursday, · Nov. 5, 2015, at The Carolina Inn

An Evening with Jeffrey & Gabriel Kahane MON, OCT 26 | 7:30PM Join the Chapel Hill-Carrboro Chamber of Commerce for a special evening celebrating the pillars of our community!

For more information visit us at our our website at carolinachamber.org/halloffame or to buy tickets, call (919) 967-7075.

CHAPEL HILL CARRBORO Chamber of Commerce

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chapelhillmagazine.com September/October 2015

Jeffrey Kahane, conductor/piano Gabriel Kahane, voice/electric guitar/banjo Father and son join forces to perform Ravel’s Piano Concerto and musical selections from The Gershwin Songbook, plus Gabriel Kahane’s Guide to the 48 States, created from the Federal Writers’ Program guidebooks.

MEMORIAL HALL, UNC-CHAPEL HILL

Tickets on sale now!

ncsymphony.org | 919.733.2750 See participating sponsors at ncsymphony.org/contribute

I N S P I R AT I O N H A S A

New A D D R E S S .

Bald Head Island, NC,

has long been heralded as one of the South’s premier beach destinations. Now, a new Southern Living Inspired Community is emerging at Cape Fear Station on Bald Head Island.

Located just a stone’s throw from the Atlantic Ocean, a select group of specially designed homes is now available for sale, kicking off with a Southern Living Inspired Home that opens for tours on October 10, 2015.

Hand-picked by the magazine’s editors, Cape Fear Station on Bald Head Island joins a small group of elite communities that hold the Southern Living Inspired Communities designation.

The community’s lead builder is Whitney Blair Custom Homes, winner of the Southern Living Builder of the Year award.

To learn more about this exciting new development, contact Bald Head Island Limited Real Estate Sales today, and join us for Roast & Toast on the Coast, October 9-11, 2015.

Vi sit Du rin g

T T oAsAT s R o AOnsThTEpCo X W

Oc to be r 9- 11 , 20

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877-344-7448 | salesinternet@bhisland.com | www.TravelToBHI.com

NAME

Lily AG E

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HO B BY

Collecting bugs TA L E N T

A vivid imagination N E W F AV O R I T E T H I N G

Gardening F AV O R I T E P L A C E

The Briar Patch

Check out our Fall Events at

BCNC.com/Fall

This place is made for me.

When she isn’t nurturing the community garden, Lily is excelling in art classes at school or chasing her dog, Missy, through 900 acres of open space with neighborhood friends. She even slows down long enough for movie nights at the Briar Club and evenings on her front porch. Briar Chapel is definitely made for her— see how it’s made for you at BCNC.com.

AWA R D -W I N N I N G G R E E N H O M E S R A N C H - S T Y L E V I L L A S A N D C U S TO M H O M E S F R O M T H E O O O s — s

Follow Us

Saussy Burbank • Lennar • Fresh Paint by Garman Homes Garman Homes • Homes By Dickerson • David Weekley Homes Drees Homes • Terramor Homes • MorningStar Homes

888.240.4755 • Brokers Welcome • Just south of downtown Chapel Hill on 15/501 Newland Communities is the largest private developer of planned residential and urban mixed-use communities in the United States from coast-to-coast. Together with our partner, North America Sekisui House, LLC, we believe it is our responsibility to create enduring, healthier communities for people to live life in ways that matter most to them. www.newlandcommunities.com and www.nashcommunities.com NNP-Briar Chapel, LLC (“Fee Owner”) is the owner and developer of the Briar Chapel Community (“Community”). Certain homebuilders unaffiliated with the Fee Owner or its related entities (collectively, “Briar Chapel”) are building homes in the Community (“Builder(s)”). Fee Owner has retained Newland Communities solely as the property manager for the Community.

North America Sekisui House has an interest in one of the members in Owner. Newland Communities and North America Sekisui House are not co-developing, co-building or otherwise responsible for any of the obligations or representations of any of the Builders, and shall have no obligations to any buyer regarding a home purchase from a Builder. Purchasers of homes from any of the Builders waive any claims against Newland Communities and/or North America Sekisui House arising out of their purchase transaction. Prices, specifications, details and availability of Builder’s homes are subject to change without notice. 2015 © Briar Chapel. All Rights Reserved. Briar Chapel is a trademark of NNP-Briar Chapel, LLC, and may not be copied, imitated or used, in whole or in part, without prior written permission.

EVENTS

NOT TO MISS

Broadwood Ayr SEPT. 19, 3PM and 5:30PM classicalamericanhomes.org/ayr-mount

Celebrate historic Hillsborough home Ayr Mount’s bicentennial with a parlor concert.

Soprano Andrea Edith Moore will sing accompanied by pianist Keiko Sekino on the Kirkland family’s 1797 Broadwood Grant Pianoforte. A patio reception will be held between the two performances. Tickets: $100.

PHOTO COURTESY OF THE ARTISTS

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Kenny Endo and Kaoru Watanabe

TerraVita OCT. 8-10

SEPT. 29, 7:30PM

terravitaevent.com

carolinaperformingarts.org

The annual food and wine festival brings North Carolina chefs and artisans committed to sustainable practices and thousands of foodies together for a series of events that include dinners, classes and a huge tasting on the Village Green at Southern Village.

Tickets: $45 and up.

By fusing Japanese folk and percussion instruments with jazz and experimental music, the pair brings the sounds of ancient Japan to the modern world in this crosscultural performance. Tickets: $10-$29.

Festifall Arts Festival OCT. 4 chapelhillfestifall.com

Now in its 43th year, the free outdoor festival will draw thousands to West Franklin Street for performances by local bands and dance groups, a market of homemade works and plenty of activities for kids.

Empty Bowls OCT. 18, 3:30PM tablenc.org/empty-bowls

Enjoy live music and a meal at Provence of Carrboro served in a locally made, keepsake pottery bowl all while supporting the local childhood hunger relief efforts of TABLE. Tickets: $30. CHM September/October 2015 chapelhillmagazine.com

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OBSESSIONS N WOMIE ESS N S U IN B ITION ED

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

ON TAP A nitrogen-infused pick-me-up at La Vita Dolce

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chapelhillmagazine.com September/October 2015

PHOTO BY SARAH ARNESON

T

here’s no need to leave room for cream in a glass of Dolce Nitro, the nitrogen-infused cold brewed coffee served from a tap and over ice at La Vita Dolce. “It’s pretty smooth,” says owner Annie Johnston of the drink that’s developed a cult following. “It’s fresh and full-bodied – a thirst-quenching iced coffee.”

Annie, a Chapel Hill native who took over the Southern Village espresso and gelato cafe in April, spent the better part of a year developing the recipe. She began by selecting the perfect coffee bean – La Vita Dolce is the only place in North Carolina where you will find Seattleroasted Victrola coffee – and then fine-tuned her cold brew method, which takes 15 to 17 hours per batch. Next came the crucial step: infusing the coffee with the right amount of nitrogen and kegging it. It’s an idea akin to brewing stout beers, with the same goal of yielding a rich, creamy beverage. “I did a lot of online researching,” Annie says. She eschewed taps developed specifically for coffee. (Nitrogentapped cold brew is an emerging trend in the craft coffee world.) “Tapped beer has been around a lot longer than coffee,” she says, “so they’ve figured out their equipment. I trust that. I use a Guinness setup.”

The result is bold and satisfying, but not carbonated like its stout beer cousin. And there is perhaps one reason to leave room in your glass of Dolce Nitro: Try a float made with a scoop – or two – of gelato. – Jessie Ammons

Annie Johnston calls her creation “fresh and full-bodied – a thirst-quenching iced coffee.”

STRENGTH IN NUMBERS Attention, moms: Amy Rosso has the workout program for you

PHOTO BY HEBA SALAMA

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ou might have seen them: A troop of moms pushing jogging strollers through Southern Village or Briar Chapel, music thumping. Before too long, they stop along a jogging path or green space and whip out exercise bands for a few strengthening moves. Then, it’s back to the pavement, off and running to the next station.

It’s a typical Stroller Strides class, a boot camp-style group exercise session catered to mothers and offered by Fit4Mom Chapel Hill.

“When people hear ‘Stroller Strides,’ they think it sounds easy,” says instructor Amy Rosso. “It’s a tough workout!” So tough that one woman comes every week, even though her children are now in college – she needs her fit fix, and Amy’s classes are her favorite place for it.

A native of upstate New York, Amy’s career was in human development. But she was also a college athlete and has always been interested in fitness. After having her daughter, Sophie, nearly two years ago, she stayed home and battled a bout of post-baby blues. A Stroller Strides class in Virginia, where she and her husband were living, snapped her back to life. “It helped me kick-start becoming fit as a mom. I changed my mindset, and I really got focused on being a great role model for Sophie.”

The Rossos moved to Chapel Hill in January, and Amy saw an opportunity. “There are Fit4Mom locations in Raleigh, Cary and Durham, but we didn’t have anything for our Chapel Hill mamas,” she says. She got certified as a Fit4Mom instructor – which includes five class options tailored to every level of motherhood – and opened her Chapel Hill franchise location. “People are seeing changes in their bodies,” she says. “They’re stronger, they’re fitter, they’re faster.”

So far, Amy has only taught Stroller Strides, but this fall, she’ll add stroller barre and an eight-week “Body Back” intense workout and nutrition program. (Fit4Mom classes are $16 each, although there are package deals and monthly options.) Next spring, look for a running group that will be up and going in preparation for the

Amy Rosso’s classes are about building muscle – and community.

Tar Heel 10 Miler & 4 Mile Run. Ultimately, they’re not just building muscle. “I’m really passionate about community,” Amy says. “Sometimes, you have a sleepless night, and showing up to class is all you can do. Then other moms are there, going through the same thing, and you don’t feel alone. And then you feel proud of yourself that you did what you could. You got out of the house, and you had a great workout for you. And you made friends.

It’s a win-win.” – Jessie Ammons

September/October 2015 chapelhillmagazine.com

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DESIGNING WOMAN Need to spruce up your coffee table or completely overhaul your home?

Ashley Clarke Designs has the answer.

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chapelhillmagazine.com September/October 2015

PHOTO BY BRIANA BROUGH

“W

e bought the ugliest house on a great block and continued over six years to transform it,” Ashley Clarke says of her family’s former townhouse in Park Slope, Brooklyn. All the hard work paid off when they eventually put the property up for sale – prospective buyers complimented its classic look and her clever use of space – but more importantly, “it showed me that design was what I needed to do as my next career move.”

After working in events and marketing in Manhattan, the mom of two planned to take some time off when her family relocated to North Carolina three years ago. But a casual conversation at Kitchen & Bath Galleries led to a part-time job there, allowing Ashley to ease into interiors while getting to know the Triangle.

When one client needed a complete overhaul, she formed Ashley Clarke Designs and set to work on the Hillsborough home. She’s slowly built her business through word of mouth, social media and even met a client while walking her dog in her neighborhood (Meadowmont). For each project, Ashley marries function (think lunchbox stations or boxes for remotes) with her personal aesthetic, which she describes as “classic cool.” “It’s not particularly bohemian, and it’s not super modern,” she says. “I love the mix of everything. I want it to be fresh and youthful.” She’s been known to mix something like a Lucite console with a very traditional bench and hang a piece of modern art nearby.

Opening a brick and mortar in The Courtyard last December was a natural extension of her design services. “It’s lovely to have a shop because I’m always picking up inventory, and I can showcase it here,” Ashley says. From a giant French armoire from the 1940s to her favorite trays and throws, her store is filled with items she mostly sources in North Carolina with prices closer to wholesale than retail.

It also serves as the main space for another of her artistic outlets, her paintings. And should you ever want to stop in when she’s closed, know that she always wants to help in the design process. “I’m just down the road,” she says. “Send me a text, and we’ll shop together.”

– Jessica Stringer CHM

DESIGN TIPS FROM THE PRO

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Find one piece that you love. “I’ll say I need a jumping-off point. I need you to be in love with something. It can be a light fixture that then dictates a little bit of style.”

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Put together the perfect coffee table.

“Get yourself the tray, the design books, the vase, the box where the remotes go, a few objects that are pleasing to look at and something from your travels.

It’s all about collecting those things and using them in a way that’s nice.”

•

Do it yourself – sometimes. “[My clients] needed a piece of art, and I didn’t have something exactly right.

We went out and got the biggest size canvas and just started collaborating together.”

•

Embrace color. “The feeling I get when a client says, ‘Green? On the wallpaper for a dining room? I never would have thought it, but I love it.’ That’s the biggest joy for me.”

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Foodie issue the

DINNER,

POP-UP STYLE JACOB BOEHM’S DINERS CAN’T CHECK OUT THE MENU OR THE LOCATION AHEAD OF TIME. THE SURPRISE ELEMENTS ARE ALL PART OF THE ADVENTURE – AND THE EDUCATION.

BY JILL WARREN LUCAS PHOTOGRAPHY BY KARL A TOWLE

J

JACOB BOEHM THINKS fine dining should be about more than snagging a reservation at a hot restaurant. It should be a thoroughly in-the-moment sensory experience – an energetic blend of the freshest seasonal ingredients, a thoughtful presentation and a dynamic setting that sparks intellectual satisfaction.

Easier said than done, but the selftaught owner of Chapel Hill’s Snap Pea Catering has been wowing diners

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Peaceful River Farm, near the banks of the Haw River, was the setting for Jacob’s spring dinner that reflected the area’s storied history.

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Jacob, his sister Tova Boehm, Sarah Acuff and Rachel Schmidt plate a salad of heirloom speckled lettuces, crispy Carolina gold rice, toasted hops shoots and wisteria blossoms. The course represents the first western settlers of the area in the early 1700s who cultivated Carolina gold rice and hops for beer.

monthly since December 2014 with themed dinner events in unique settings around the Triangle. What’s more, his devoted customers trust him so much that they commit to Snap Pea Underground events with unknown menus in locations kept secret until just days before the first course is served.

“This is a new form of agritourism,” says Sandi Kronick, CEO of Eastern Carolina Organics, the Durham-based business that ties growers with consumers and chefs, including Jacob. “He’s very brainy.

He has an extraordinary ability to create connections between food and a place that take ingredients to a whole new level.”

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Sandi and her husband, Eric, were among some 40 diners who experienced a magical evening in April that the 26-year-old chef orchestrated near the banks of the Haw River at Peaceful River Farm.

As the sun set beyond the sparkling water, thousands of lights, strung above a long table, beckoned guests to a thrilling 12-course dinner that reflected the river’s storied history.

HAW PURSUIT Working with a vast array of seasonal ingredients – some of which were procured that morning – and cooking on a 500-pound commer-

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Jacob swirls ramp puree into goat cheese grits, a nod to the first grain mill that opened on the Haw River in 1747. The plate was topped with fried hazelnut-stuffed morel mushrooms before it was served to guests.

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SOUPS,

BY SUBSCRIPTION Like many families, siblings took turns with chores in the Boehms’ Chapel Hill home. Cooking was not middle child Tova's favorite activity. “I preferred when Jacob cooked," she says. “I'm biased, of course, but even then you could tell there was something special about him being in the kitchen.”

While her younger brother has built a reputation for creative catering and themed dinner events, 30-year-old Tova also has found her calling in the kitchen. She is the owner and chef at Short Winter Soups, a subscription business that delivers to customers in Chapel Hill and Durham.

“People think our parents must be foodies,” Tova says. “The bigger thing is that they always encouraged us to find the things we love to do.”

Tova learned to cook while studying art and weaving at Earlham College in Indiana. Opting to live on a studentdirected farm, she worked in the garden and cooked for housemates.

She later baked bread for a co-op and studied Jewish spirituality through the lens of farming.

Returning home after graduation, Tova baked bread at Weaver Street Market and worked with Leah Cook of Wild Hare Farm in Cedar Grove.

Much as she enjoyed farming, she determined it was a poor fit for her temperament.

“I thought, how can I take what I learned at the farm, and at the bread bakery, and pull it into something that is my own thing?” she says. “I did some market research on a soup business, but mostly I just kind of jumped off the cliff with a website.”

She was stunned when the first subscription offer sold out in a few days. Using central delivery locations, the business continues to provide innovative vegetarian options each week made from locally grown ingredients. This month, subscribers might receive peanut quinoa soup with cabbage, her most requested item, or her twist on minestrone using beets and sweet potatoes. For details, visit shortwintersoups.com.

The East Chapel Hill High graduate, who learned to cook healthful meals in his mother’s kitchen, discovered the power of food as performance art on the West Coast while studying music and lighting design at Stanford.

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BELOW A presentation of hot-smoked N.C. rainbow trout, creamed popcorn, fiddlehead ferns and wild dogfennel paid homage to the three primary food sourcing methods of the Sissipahaw Native Americans: fishing, farming and wild foraging.

OPPOSITE Hakurei salad turnips, toasted milk solids and smoked salt.

cial stove he wheeled to the site, Jacob devised a menu that encouraged diners to consider the Haw at dramatically different points in time. Describing its pristine early days, he represented Native American inhabitants with foraged fiddlehead ferns, creamed popcorn and smoked rainbow trout. To demonstrate the impact of contamination later caused by careless dumping of textile dyes, Jacob engaged diners to “pollute” poached asparagus by pouring a vivid orange carotene butter into its pale broth. The result was both shocking and delicious.

The East Chapel Hill High graduate, who learned to cook healthful meals in his mother’s kitchen, discovered the power of food as performance art on the West Coast while studying music and lighting design at Stanford University. For a final class project, he delivered a multicourse concept dinner called “A Taste of Bitter” in June 2012.

“Even if I didn’t have the skills of someone doing large-scale catering, I knew this was a novel idea,” says Jacob, who has no formal culinary training. “I thought about flavor in terms of balance, which made it an intellectual and intuitive pursuit. From that moment on, it really made a lot of sense to me.”

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chapelhillmagazine.com September/October 2015

CAROLINA PERFORMING ARTS

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FORM INSPIRES FUNCTION Tickets for Jacob’s unique concept dinners, like the ones to be held September 18 and 19, tend to sell out quickly. Snap Pea Underground events typically are priced at $85 for 10 to 12 courses, and guests are welcome to bring their favorite alcoholic beverage.

“Everything I make is determined by a sense of place,” Jacob explains. “The Haw River dinner involved a lot of historical research. On the other end of the spectrum, one of the early dinners I did was ‘Crunchy, Creamy, Juicy, Green,’ in which every course, including the cocktail, was layered in that way.”

The menu of a more recent event staged in an arts warehouse was inspired by the building’s exposed steel beams.

“There were 12 courses that reflected the 12 primary steps of making steel,” Jacob says. “I didn't know anything about how steel is made before I settled on the space, but I wanted to tap into its industrial nature. When I did a little homework, it all clicked.”

Jacob actively scours the Triangle for sites that have an inherent wow factor. Many of them have taken place at unexpected locations around the area.

A dinner at Ebb & Flow, a vintage furniture shop in Durham, seated each guest at different mid-century modern chairs, several of which provided inspiration for the courses. The August dinner was set at Chapel Hill's FRANK Gallery.

Many of the locations, like a mushroom grove surrounded by a forest at Hillsborough's RambleRill Farm, have presented technical challenges that would dissuade other caterers.

“The logistics are 10 times as difficult as doing a wedding,” he says. “But when it works, and people tell you that they loved the experience, it's all worth it.”

Season Openers SEP

29 Kenny Endo and Kaoru Watanabe, taiko

OCT

3 Buddy Guy

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Gil Shaham, violin with the UNC Symphony Orchestra and Tonu Kalam, conductor

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WWW.DUKESCHOOL.ORG

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F O O D I E

I S S U E

WINGING IT Jacob worked in a few Bay Area restaurants before returning in March 2013 to Chapel Hill, where he briefly staged meals at [ONE], as well as at Oakleaf in Pittsboro.

He formally established Snap Pea Catering a few months later. Occasional Snap Pea Underground events soon became hotly anticipated happenings.

Emphatically offering nontraditional options – if you want guests to nibble bite-size pimento cheese biscuits at your wedding, look elsewhere – Jacob demonstrates a deep appreciation of diverse ingredients and fearless ability to incorporate them into complex, often deconstructed dishes. He shops at several local farmers’ markets each week and consults with growers to know which ingredients will be at their best.

“I get a wonderful feeling of satisfaction for being able to spend so much money with local producers,” says Jacob, who also takes pride in paying his employees living wages. “About 85% of fees come back directly to local food systems.”

Working with evolving ingredients sometimes means winging it, like when he served short-season morel mushrooms at the Haw River dinner. When he confessed that he never tried piping the delicate caps with onion jam and fried hazelnuts until serving the dish that night, delighted diners responded with reassuring applause.

“I think I’ll be a regular,” enthused Asif Samad, who didn’t mind driving an hour from downtown Raleigh to rural Saxapahaw for the experience. He also attended the May event, where an 11-course dinner inspired by components of a Volkswagen bus was served amid vintage vehicles at Precision Autowerks in Raleigh. “This guy is nothing short of amazing.” CHM

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September/October 2015 chapelhillmagazine.com

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Foodie issue the

QUESTIONS WITH OUR NEWEST TOP CHEFS

THE LOWDOWN ON THEIR FAVORITE FL AVOR COMBINATIONS, COOKING PHILOSOPHIES AND GUILT Y PLEASURE FOOD

BY JESSICA STRINGER PHOTOGRAPHY

BY BRIANA BROUGH

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Jeremy Blankenship LaPlace Louisiana Cookery September/October 2015 chapelhillmagazine.com

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JEREMY BLANKENSHIP, 40 LaPlace Louisiana Cookery

J

eremy grew up in rural Orange County and attended UNCGreensboro. After he found an interest in professional cooking, he enrolled at Johnson & Wales in Charleston, graduating cum laude in 2000. He came home to work at The Carolina Inn with Brian Stapleton before moving to the acclaimed Magnolia Grill, working under Ben Barker from 2003 to 2005. Following that rich culinary experience, he returned to The Carolina Inn as chef de

cuisine from 2005 to 2010. He became the executive chef at Tyler’s Restaurant & Taproom, overseeing kitchen operations for all four locations. He spent two years teaching culinary studies at Northern High School in Durham before coming on board at LaPlace in 2014 as executive chef. He and partners Matt Fox and Dean James also own and operate The Wooden Nickel. Look for their new venture, Bona Fide Sandwich Co., to open in downtown Hillsborough this fall.

What inspired you to become a chef?

A night to celebrate rising stars AND THE 6,000 NORTH CAROLINA SCHOOLCHILDREN WHO REACH FOR THEM

Friday, November 20, 2015 7 p.m. to Midnight Morehead Planetarium & Science Center 250 E. Franklin St., Chapel Hill Get your tickets now for a memorable evening of dinner, dancing and the stars in support of science education opportunities for our state’s schoolchildren.

Visit our website to learn more about a true rising star who will be our honored guest and the “magical” recipients of the Jupiter Award. www.moreheadplanetarium.org/jupiter jupiterball@unc.edu and 919.843.3474

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chapelhillmagazine.com September/October 2015

I worked in some restaurants while I was in school at UNC-Greensboro, but it was always in the front of the house. The guys in the kitchen always looked like they were having more fun! I decided to give it a try, got inspired by it and turned cooking into a career.

What’s your cooking philosophy?

Keep it simple. Let the ingredients be the focus of the plate. If they are good enough, they don’t need to hide behind other things. I never got into putting extra stuff on a plate just to have another garnish if it doesn’t play a part in the dish itself.

What’s your signature dish?

My personal favorite dish we have is our red beans and rice. I eat it all the time at work. It’s a classic of Cajun and Creole cooking for a good reason. There’s a great balance between the heat from the tasso (a heavily smoked seasoning ham) and the creaminess of the beans (which we get shipped to us from Louisiana) that works really well together. Next in line would be our collard greens! Again, simple and effective dishes.

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September/October 2015 chapelhillmagazine.com

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I S S U E

What’s the most underrated Southern ingredient?

Grits – the perfect base to nearly any meat or vegetarian dish. Grits are basically a cook’s version of a blank canvas, and then it’s up

to you which flavors you use to paint with.

Unfortunately, many people don’t take the time to cook them right, or use instant grits, which just sucks the life and flavor right out of this beautiful Southern tradition.

fresh homemade ice cream · yogurt · sorbet · ice cream cakes · farm fresh milk · farm fresh butter

What would you choose for your last meal in the area?

That’s a very tough question with all of the great places to eat that we are surrounded by these days.

But I had a pretty amazing meal at Panciuto recently, and I would gladly do that again. Or give me any of the exceptional pizzas from that wood-fired oven at Pizzeria Toro.

I’m happy either way!

What’s your favorite flavor combination?

Salt and an acid like lemon or vinegar.

That combination just wakes up your taste buds and makes you hungry and thirsty at the same time.

2015

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chapelhillmagazine.com September/October 2015

Where do you go when you get off work?

You could do a lot worse than having The Wooden Nickel right next door to your kitchen. It’s a great place to cool off with a tasty beverage and chat with our Hillsborough locals after work.

What’s something about you that diners wouldn’t necessarily know?

Whenever I get any rare time away from the kitchen, or if an impossibly nice day catches my eye, I get on my motorcycle and ride. Whether it’s out on the road with my friends, or just me and my fiancée on my bike, it’s always a good time.

110 E. Main Street | Carrboro 919.929.2263 | www.acmecarrboro.com

T

he ovens are turned on early six o’clock most days. Within an hour, bread is rising, apples are being sliced. Pecan pies are pulled hot from the oven. Ice cream churns in the machine. Cups of coffee steam, the baker’s cup marked with chocolatey fingerprints.

By midmorning, pork shoulder, rubbed with spices the day before, is slowly smoked. The stock that simmered all night is taken off the stove and strained.

Bags of fresh shrimp are delivered from the coast in old grocery bags. And tuna loins the color of red wine are packed in coolers of crushed ice.

The waiters arrive, shirts and ties on hangers. By then, every burner in the kitchen is being used. Herbs are chopped. Scallops cleaned. Bartenders polish their shakers. Silverware is rolled and every surface is wiped down. Sweet tea is brewed. Walkways swept. Music. Lights. Doors are opened.

Dinnertime. At Acme. Seven nights a week. Local never tasted so damn good.

September/October 2015 chapelhillmagazine.com

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NAI DI, 32 Lucha Tigre

N

ai grew up in Myanmar and moved to Malaysia in 2007. He’s been in the U.S. since 2012. His cooking experience before Lucha Tigre was through different Asian restaurants – Japanese, Korean, Chinese.

When I want to unwind at the end of a shift, I usually stick around Lucha, either the bar or our patio, and enjoy a 32-ounce Corona Familiar.

What’s your cooking philosophy?

Have fun and never stop being creative – yet realistic.

What’s your signature dish?

The lemongrass chicken and pho tai.

Both are traditional Southeast Asian dishes that we’ve perfected at Lucha Tigre.

What’s your guilty pleasure food?

Pho loaded with meatballs.

What would you choose for your last meal in the area?

A hamburger from Al’s Burger Shack.

If we opened your home refrigerator, what would we see?

Traditional Myanmar ingredients – definitely fish paste.

What’s your favorite flavor combination?

Spicy and sour.

Where do you go when you get off work?

When I want to unwind at the end of a shift, I usually stick around Lucha, either the bar or our patio, and enjoy a 32-ounce Corona Familiar.

If you could share a meal with anyone, who would it be and what would you serve?

I’d love to just sit at a table and enjoy a meal with my closest friends. I’d make us filet mignon with chimichurri.

September/October 2015 chapelhillmagazine.com

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chapelhillmagazine.com September/October 2015

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September/October 2015 chapelhillmagazine.com

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ALIGUL SEVIL, 35 Talulla’s

A

ligul grew up in Turkey, where he was a chemistry teacher who always enjoyed cooking. After taking some culinary classes, he started working in the restaurant business. He moved to the United States in 2006 and worked at a Turkish restaurant in Connecticut for a year before coming to Talulla’s.

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chapelhillmagazine.com September/October 2015

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www.franklinstreetrealty.com September/October 2015 chapelhillmagazine.com

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I S S U E

What’s an early kitchen memory?

I was 10 years old. I came home from school, and I was really hungry. No one was home. I opened the fridge and saw some eggplant and some other vegetables. I cooked dinner from that. I still cook that for my wife all the time, and she loves it.

What’s your cooking philosophy?

The right measurements with the right ingredients – and the right mood.

What’s your guilty pleasure food?

Baklava.

Where do you go when you get off work?

What would you choose for your last meal in the area?

A steak dish at BIN 54.

If we opened your home refrigerator, what would we see?

My homemade yogurt, feta cheese, fruits and vegetables.

What’s your favorite flavor combination?

Savory and sour.

Almost always straight home to be able to spend as much as time with my newborn baby.

If you could share a meal with anyone, who would it be and what would you serve?

My parents. I would serve them our traditional dish called “kombe.” It’s a handmade phyllo dough stuffed with chopped beef that’s sauteed with onions and spices.

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MARSHALL SMITH, 37 Glasshalfull

B

orn in Pennsylvania, Marshall and his family moved to Raleigh in 1983 when he was 5. Although he more or less grew up here, he’d spend his summers in Pennsylvania, where he helped on his grandfather’s trout farm and in his cousin’s horse stables. He went to N.C. State for a couple of years, studying computer science. Not fully satisfied, he dropped out of college and got

a job with Rocky Top Hospitality at Michael Dean’s. After attending the New England Culinary Institute, where he was able to do an internship in Chambery, France, he went back to work for Rocky Top for a few years. Then, in 2008, he and his brother opened their own restaurant, Savoy, in Raleigh. After three years, they closed the business.

Marshall has been at Glasshalfull for more than three years.

What’s your signature dish?

I don’t like to define myself by one thing. But if I have to pick one, I would say my beet and kale lasagna with yellow beet sauce. It’s a vegetarian dish that

E

C LU

LO

I like to cook fresh, local, seasonal food in a manner that one may not be able to make at home. That’s why people go out to eat, right? It’s also the “experience” of dining out. If I can get someone to try and enjoy something that they previously thought they did not, or would not, like, then I feel as though I have “won.”

The food has to be interesting enough to keep people coming back, but not overcomplicated and confusing. Simple, elegant, delicious. Good food plus good wine plus good company equals good times!

O

What’s your cooking philosophy?

T R IA N GL

I had a babysitter who would make the best applesauce I have ever had from the apple tree in her backyard. However, in order to enjoy the applesauce, you had to eat everything else she gave you first.

This helped me later in life because I am not afraid to try new foods. It was my first experience of understanding the importance of eating fresh and local.

B

What’s an early kitchen memory?

AREA P

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even meat lovers go crazy for. I have guests ask for the recipe all the time.

What’s the most underrated Southern ingredient?

Okra. A lot of folks don’t like it because it is often overcooked or just fried. It is an extremely versatile food and very nutritious as well. I like to find new ways to serve okra every summer, whether grilled, pickled or otherwise.

What would you choose for your last meal in the area?

I would have my last meal in the Triangle eating pork and sauerkraut with my family on New Year’s Day. I have had that meal every New Year’s of my life, and it is one of my favorites. My father and brother are both chefs as well, so whenever we can all get together it is a special time.

What’s your favorite flavor combination?

Potatoes and cheese. It’s hard to go wrong in many different preparations and infinite combinations of flavors. Pierogies, for example, are one of my favorite foods.

If you could share a meal with anyone, who would it be and what would you serve?

If I could cook for anyone, it would be Bo Jackson.

He was my childhood hero, and I still look up to him because he’s a great example of hard work and dedication paying off, and also sometimes life throws you a curve ball. It is how you deal with those situations. Not sure what I would cook for him though – maybe crawfish since he is from Alabama.

What’s something about you that diners wouldn’t necessarily know?

I did gymnastics for over 10 years when I was younger.

I can still walk on my hands and do backflips, even though I am not quite in as good as shape as I used to be. CHM

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Foodie issue the

ANOTHER

DAY, DINNER ANOTHER

IT TAKES A LOT OF EFFORT TO MAKE FINE DINING LOOK EFFORTLESS, AS ACME’S KEVIN CALL AGHAN EXPL AINS PHOTOGRAPHY BY ZOË DEHMER, ACME’S DIGITAL MEDIA PRODUCER/SOCIAL MEDIA MANAGER/BAR BACK

IT WAS THREE IN THE MORNING.

WALK-INS WELCOME Doing a daily inventory check.

Or later. Holding a flashlight in my mouth, I was in the plenum above the drop ceiling in the kitchen running speaker wire. It was just me. And it was tedious work. Everyone else had long gone home. A crazy family from Virginia was having a rehearsal dinner the next night at the restaurant. And in my attempt to keep a lid on that big can of crazy, I promised that, yes, they could play Garth Brooks while having drinks outside beforehand. No problem. At all. But music required speakers. And, well, speaker wire.

It would be fair to say that the baker yelped. I’m sure that I looked crazed staring down at her, my head poking out of the September/October 2015 chapelhillmagazine.com

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INTO THE FIRE Making some N.C. shrimp feel the heat.

kitchen ceiling. My original master plan did not include having the ladder fall over. And the part about me being trapped on top of a rumbling exhaust fan for the night with just a small flashlight and a spool of speaker wire had also been conveniently left off of the agenda. But here we were. The sun was coming up. I still had to finish running that speaker wire, get payroll together, meet with someone about workers’ comp insurance and cook a four-course dinner for 100 people. Thank God for coffee.

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HOLD ON TIGHT Ahh, the life. Restaurants are akin to live theater deviously crossed with bull riding. Imagine trying to recite Death of a Salesman while strapped atop a 2,000-pound wild animal with horns.

The challenge, night after night, is to hold on tight, know your lines and never let the audience see the bull. Even as it runs willy-nilly through the dining room, bucking and snorting. And that little trick requires help. Lots of it. And on those nights when you’re thrown off, that’s someone to save you from being trampled. Cue the rodeo clown.

It’s usually 7:30 a.m. when we make coffee. And while the coffee is brewing, I talk to our baker, Martha Rodriguez, and we go over her prep. Sheets of paper list sales and inventory. We talk about changes to the menu and anything new that is needed. She’s always in a hurry.

Which means that she wants me to shut up and let her work. The kitchen is all hers for only this slice of the day. And she needs every minute.

Email is a great thing. Drinking coffee, I look over emails that detail seafood and other specialty proteins that are being offered. The smaller vendors text when boats hit the docks. As do a lot of farmers.

The email from Firsthand Foods tells me about the farm that raised the hog that we’ll get on Wednesday. I often print out the farm’s bio for the staff to read.

At this point, if things are going well, the bull remains slumbering over in the corner by the bar. Everyone tiptoes.

Clayton Senegal arrives with our clean linens between 9 and 10. He’s a New Orleans Saints fan, so there’s usually a lot of smack talked during football season.

Our business manager, John Jaquiss, is always here by now. And all the beer

Restaurants are akin to live theater deviously crossed with bull riding. Imagine trying to recite Death of a Salesman while strapped atop a 2,000-pound wild animal with horns.

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and wine delivery drivers know his green Honda. You see, North Carolina is a COD-only state for any form of alcohol.

And the drivers can’t deliver without a check being written. And that’s John’s job. OK, a small part of his job. So the drivers all start to appear once his car is in the lot, dropping off the kegs and cases of wine that we ordered the day before.

Richard, our valiant UPS driver, is here a lot. He brings us everything from our Counter Culture Coffee order to our birthday candles from Crate and Barrel.

We cook our pork shoulders overnight.

Times written on masking tape with Sharpies adorn the oven handles, letting the morning prep guys know when to pull it out. The smell fills the kitchen. Jake Coles, my sous chef, likes to listen to

either Chromeo or Dwight Yoakam as he wades into his day of preparing food. We always start with the pieces of the prep list that take the longest. Or anything that’s brand new that we know is going to take longer than we hope. Optimism, it seems, is a restaurant disease. Often after market days, we make pickles, cutting mountains of vegetables and onions that rest in colanders on the prep sink while brines simmer on the stovetop.

DON’T LET GO By 2 p.m., the kitchen is full of people. If we’re living right, Tom Alford, our main food delivery driver, has been here and left. He’s a machine; I don’t know how he does it. His day starts well before 4 a.m. and can often go well after 6 p.m. He’s saved our collective butts more times than I’d care to remember. He brings us garlic and hoop cheese, Windex and bleach.

We should have our first menu meeting about this time with the front of the house management team. New items are

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There’s a brief window before the service staff begins to arrive. The kitchen music changes abruptly. Jake gets on the iPad to place tomorrow’s order. There’s a pot or pan on every burner. All the seafood is iced in the walk-in refrigerator.

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gone over. Has the snapper been confirmed? Did Rose Lyon of Lyon Farms bring figs?

That’s when the drumbeat for dinner really starts.

You could say that the bull is awake and walking around the restaurant. Everyone keeps an eye on him.

Everyone.

There’s a brief window before the service staff begins to arrive. The kitchen music changes abruptly. And it could be anything. Hip-hop or the Grateful Dead.

We have a really crappy speaker that a line cook will connect his phone to with a chosen playlist. Jake gets on the iPad to place tomorrow’s order. There’s a pot or pan on every burner. All the seafood is iced in the walkin refrigerator. People should be halfway through their prep list.

Wednesdays and Thursdays bring a parade of wine and beer reps to the bar, shoulder bags full of open bottles to try. Our job is to figure out what will work best for Acme. This is not unpleasant. At all. But only so much. Knives and alcohol are not a great combination. Luckily, they don’t sell us bourbon.

DAILY SPECIAL Waiters arrive. Blue shirts over their shoulders. It always feels like an invasion. They have to use an extension cord to vacuum and a stepladder to clean the lights. The kitchen starts to really hum. A countdown starts. The sense of urgency is palpable. If you need help, you better speak up now. Bartenders carry bowlfuls of fruit to the bar to make mixes. Butter is whipped for bread service. Tony Traver, our expeditor, begins chopping all of his herbs for the night. Sauces are finished and stations are cleaned. Silverware and wine glasses are polished.

At 5:15, I go over the specials with the front of the house. If they’re lucky, the kitchen makes one for them to taste. Reservation numbers are given to the cooks.

Bathrooms, flowers and music are double-checked. The host holds the key in her hand, looking at the clock.

It’s time to open. 5:30. Finally. Ten hours after we started. Acme gets ready to drop down on that ornery bull.

Again. Thank God for that clown. And his ladder. CHM

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Foodie issue the

FUTURE

CLASSICS SURE, CHAPEL HILL IS KNOWN FOR SHRIMP AND GRITS FROM CROOK’S CORNER, TIME OUT’S CHICKEN BISCUIT AND THE MERRIT T’S BLT. WE ASKED THE EXPERTS TO PREDICT: WHAT MORE RECENT DISHES WILL ONE DAY HAVE THEIR OWN PL ACE IN HISTORY?

BY VIRGINIA ROBINSON AND JESSICA STRINGER PHOTOGRAPHY BY SARAH ARNESON

I JUST LOVE the bolognese at Jujube. The pasta is always perfectly cooked, and the sauce is an outstanding complement. The meat is perfectly braised, so it just melts in your mouth. The sauce has a sweet and spicy balance that just makes the dish sing. This is a beautiful spin on a classic dish!”

Suzie Keenan, Olio &Aceto

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I AM A VERY FAST EATER. In fact, if I love what I am eating or drinking, it’d have to be continuous from start to finish with every bite so the taste is constant in my mouth. Every now and then, I go to Mediterranean Deli, and Jamil gives me a chicken shawarma wrap with a Greek salad. It’s salty, juicy and really, really

delicious. The grilled chicken, tabbouleh, tomatoes, and sesame really make for a great combo.”

Hich Elbetri, Sandwhich

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Parizade 2200 W. Main Street | Durham

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erving its guests the highest-quality, locally-sourced ingredients and the freshest seafood available for over two decades, Parizade is a timeless celebration of food, wine, love and laughter. Throughout the restaurant, massive paintings by Fantazos cover the walls and ceiling with the vibrant color and energy of Mediterranean markets. Harmony radiates READERS’ FAVORITE PLATINUM WINNER throughout the main and private dining rooms and into the outdoor water garden where guests may relax al fresco. For over two decades, General Manager Igor Gacina OF DURHAM and Executive Chef Robert Adams have run 2015 the operation, welcoming visitors and local friends alike to the area. Chef Adams draws from old-world Mediterranean recipes and prepares flavorful meats, wild caught fish, classic pastas and exotic salads exuding flair and stellar attention to detail.

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AT ONE POINT, Hector’s, one of the best restaurants historically in Chapel Hill, had the infamous beef patties on pita, which still reigns supreme. It wore the crown and is what a burger is measured by in Chapel Hill – until ... For the last 15 years, the best burger has resided at the Carolina Coffee Shop. No matter the chef, cook, owner or server. Their classic fresh ground chuck is simply the best burger around.”

John Fearrington, La Residence

READER PICK! Pecan-crusted fried chicken at Acme!!

Allison Chandler

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AT ACME, the flash-fried North Carolina catfish has been a menu staple for as long as I can remember. Layered atop a mound of perfectly cooked rice, you get fried catfish, black-eyed peas, collards, boiled peanuts and a ridiculously delicious pan gravy. These are some of my favorite Southern foods, and they play real well together. As long as the good folks at Acme continue to serve it, I’ll keep coming back for more.”

George Ash, Buns

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READER PICKS! Toss up between herbed roasted eggs @Venable or Sprouts ‘n Shrooms @ The Pig! Jennifer Player Shrimp burger on Friday at Al’s – because you have to wait until Friday, and they’re so sweet and succulent.

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Sera Cuni, The Root Cellar September/October 2015 chapelhillmagazine.com

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I’M A BIG FAN of the jambalaya at LaPlace here in

Hillsborough. It’s only available on Thursdays, but I’m kind of happy about that because if it weren’t, I would never try anything else on their menu (and it’s all worth trying). Their jambalaya contains all four of their house-made sausages and is a perfect balance of spiciness. With a little maque choux and a great beer on the side, you’ve got a perfect hearty meal. It’s absolutely one of my favorite things and worth going back for again and again.”

Erik LarsMyers, Mystery Brewing

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READER PICK! Pimento cheese fritters from Weathervane!

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September/October 2015 chapelhillmagazine.com

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Foodie issue the

KIDS in the KITCHEN OUR AREA’S FASCINATION WITH FOOD AND ALL THAT GOES INTO ITS PREPARATION AND DISTRIBUTION HAS PIQUED THE INTEREST OF SOME OF OUR YOUNGEST MINDS PHOTOGRAPHY BY BRIANA BROUGH

ROASTMASTER GENERAL Starting at age 9, Carter Hanks would brew a pot of coffee for his parents each morning. What began as a hobby has morphed into more.

This summer, Carter, now 12, partnered with Carrboro Coffee Roasters and started Carter’s Coffee House at the Carrboro Farmers’ Market. Stationed at the Just Bee Apiary booth (owned

by Carter’s father Marty Hanks), Carter sells $3.50 cups of coffee at every Wednesday afternoon market, offering his insight and expertise. – Peter Rathmell September/October 2015 chapelhillmagazine.com

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FAMILY FARM Randy Thompson is a land surveyor and civil engineer turned farmer. He

converted property in southern Alamance County that his grandparents bought in the 1920s into T5-Farms. The “Thompson five” includes his kids – college student Mattie, 19; Noah, 17 (pictured above); Faith, 15; and Audrey, 7 (pictured above right). The three youngest kids are home-schooled, and the family business is part of the curriculum. “They get a lot of education out here, as well as at farmers’ markets,” Randy says. “Dealing with people, dealing with money …”

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DELIVERY BOY Heather Murphy of Briar Chapel and her 2-yearold son, Sean, have been volunteers with Chapel HillCarrboro Meals on Wheels since April, delivering food twice a month. “I’ve learned that the most important thing in life is connecting with people in meaningful ways,” she says. “I need to experience that, and I want Sean to do that with people from all generations and from all different backgrounds. Many older people live far from their families and often on their own. It’s my hope that we offer that bit of connection when we deliver meals.”

Sean knows the names of everyone on their route, in order, and enjoys having a “job.” “I have never been prouder of him,” Heather says. “People say how he brightens their day; one couple said they’d even like to adopt him as their own grandson.”

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TRES MAGNIFIQUE Now a junior at Carrboro High, Alexander Egersdoerfer attended the Kids’ Chef summer program at C’est Si Bon! Cooking School in Chapel Hill for a couple of years. In 2014, at the age of 15, he became a intern at C’est Si Bon! It’s safe to say cooking has become an obsession. Some of his more recent projects have included catering a graduation event for 40 people, donating a five-course dinner to an auction fundraiser at Triangle Day School and cooking meals for his family – mom Daniela, dad Benedikt and 13-year-old brother Chris.

“It is such a pleasure to watch Alex following his passion for cooking,” his mom says. “Cooking teaches kids so many valuable lessons in nutrition, measuring, sensory awareness, language skills, art and culture.”

For his part, Alex says cooking helps him relax because of the level of focus that’s required – he gets lost in it. “It’s also nice knowing that something that I absolutely love doing always results in something my entire family will love eating,” he adds. Turn the page for his beef bourguignon recipe.

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BEEF BOURGUIGNON Ingredients 6 oz. bacon 1 Tbsp. olive oil or cooking oil 3 lbs. lean stewing beef, cut into 2-inch cubes 1 sliced carrot 1 sliced onion 1 tsp. salt ¼ tsp. pepper 2 Tbsp. flour 3 cups full-bodied, young red wine, such as a Chianti

2 to 3 cups brown beef stock or canned beef bouillon 1 Tbsp. tomato paste 2 cloves mashed garlic ½ tsp. thyme Crumbled bay leaf Blanched bacon rind 18 to 24 small white onions, brown-braised in stock 1 lb. quartered fresh mushrooms, sauteed in butter Parsley sprigs

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Hillsborough, NC

Remove rind from bacon, and cut bacon into lardons (sticks ¼-inch thick and 1½-inches long). Simmer rind and bacon for 10 minutes in 1½ quarts of water. Drain and dry. Preheat oven to 450 degrees.

Saute the bacon in the oil over moderate heat for 2 to 3 minutes until lightly browned.

Use a slotted spoon to move to a side dish.

Reheat large pot until fat is almost smoking before you saute the beef.

Dry the stewing beef in paper towels; it will not brown if it is damp. Saute it, a few pieces at a time, in the hot oil and bacon fat until nicely browned on all sides.

Add it to the bacon.

In the same fat, brown the sliced vegetables. Pour out the sauteeing fat.

Return the beef and bacon to the large pot and toss with the salt and pepper. Sprinkle on the flour and toss again to coat the beef lightly with the flour. Set pot, uncovered, in middle position of preheated oven for 4 minutes. Toss the meat and return to oven for 4 minutes more. (This browns the flour and covers the meat with a light crust.) Remove pot, and turn oven down to 325 degrees.

Stir in the wine and enough stock or bouillon so that the meat is barely covered.

Add the tomato paste, garlic, herbs and bacon rind. Bring to a simmer on top of the stove. Then cover the casserole and set in lower third of preheated oven. Regulate heat so liquid simmers very slowly for 2½ to 3 hours. The meat is done when a fork pierces it easily.

While the beef is cooking, prepare the onions and mushrooms. Set them aside until needed.

When the meat is tender, pour the contents of the pot into a sieve set over a saucepan. Wash out the casserole and return the beef and bacon to it. Distribute the cooked onions and mushrooms over the meat.

Skim fat off the sauce. Simmer sauce for a minute or two, skimming off additional fat as it rises. You should have about 2½ cups of sauce, thick enough to coat a spoon lightly. If too thin, boil it down rapidly.

If too thick, mix in a few tablespoons of stock or canned bouillon. Taste carefully for seasoning. Pour the sauce over the meat and vegetables. Recipe may be completed in advance to this point.

To serve immediately Cover the pot and simmer for 2 to 3 minutes, basting the meat and vegetables with the sauce several times.

Serve in the pot, or arrange the stew on a platter surrounded with potatoes, noodles or rice, and decorated with parsley.

To serve later When cold, cover and refrigerate. About 15 to 20 minutes before serving, bring to a simmer, cover and let simmer very slowly for 10 minutes, occasionally basting the meat and vegetables with the sauce.

See

Yo

e her T u

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I S S U E

SWEET GIG It all started with an Easy-Bake Oven. Alexandria Marrow was introduced to the classic toy at age 4. When she outgrew that, she moved on to a conventional oven. Today, at age 19, she owns her own baking company, Sweets by Alexandria (sweetsbyalexandria. com), through which she sells her cakes online as well as at a kiosk in Southpoint mall.

She expanded her menu last year from selling solely pound cakes to an assortment of other cakes and cupcakes as well. Her best-sellers have been the strawberries and cream, cookies and cream, and the Red Ruby – red velvet cupcake with a cream cheese frosting – cupcakes.

“Perfecting my recipes was a challenge,” Alexandria says. “There was a lot of trial and error and it was very frustrating at times, but you just

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have to remain patient and persevere.”

She learned the value of hard work from her grandparents and parents, who she says are her biggest role models. Alexandria’s mom has given her feedback on her visions and strategies, taught her the importance of applying math and science to her business and has even helped with the grunt work – signing legal documents, driving her to meetings and, most importantly, serving as a diligent taste tester.

“Alex is inspiring,” mom Anna says. “She is extremely energetic, an avid researcher, smart, tenacious … self-motivated, yet quite a humble young lady. I just hope that she continues to follow her dreams, be blessed and continues to help others.”

– Amanda MacLaren CHM

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

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

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

TASTE

CHAPEL HILL East Franklin Street Downtown Artisan Pizza Kitchen Sand­wiches, hamburgers, pizza. 153 E. Franklin St.; 919-929-9119 [B]Ski’s Specialty wraps. 147 E. Franklin St.; 919-969-9727

PHOTO BY SALLY SCRUGGS

Bandido’s Mexican Cafe Burritos, salads, quesadillas, tacos. 159-1/2 E. Franklin St.; 919-967-5048 BUNS Serves gourmet burgers, fries and shakes made from fresh ingredients; beer and wine only.

107 N. Columbia St.; 919-240-4746; bunsofchapelhill.com 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 Kurama Sushi & Noodle Express Dumplings, salads, noodle dishes. 105 N. Columbia St.; 919-968-4747 Linda’s Bar & Grill Local beer, sweet potato tots, cheese fries, burgers.

203 E. Franklin St.; 919-933-6663 McAlister’s Deli Sandwiches, wraps, baked pota­toes, soups. 205 E. Franklin St.; 919-969-1102 Miss Mong Mongolian BBQ, banh mi, fusion burritos. 163 E. Franklin St. 919-933-5277 R&R Grill Spicy wings, kabobs, flatbread pizza, New York strip.

137 E. Franklin St.; 919-240-4411

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THE DISH

O U R

P I C K

O F

T H E

S E A S O N

Roots Bakery Bistro & Bar 1 6 1 E . F R A N K L I N S T .

9 1 9 - 2 4 0 - 7 1 6 0 R O O T S C H A P E L H I L L . C O M

Though Turtle Harrison and brothers Juan Jose Ordonez Ramos and Rolando Ordonez Ramos grew up hundreds of miles apart, they all sat down to family meals of grilled corn and fried chicken. North Carolina and Guatemala, respectively, might seem like worlds apart, but their cuisines share staples. “Fresh is more common in the places of the South and south of the border because of the warmer climates and abundance of farms and home gardens,” Turtle says. In March, he went into business with his brothersin-law Juan Jose and Rolando to open an eatery (look for the bilingual sign!) that fuses Southern and Central American cuisines with offerings like fried plantains, whipped sweet potatoes and El Chicken Salad. For their pork tamales, they slow cook the meat beloved by both cultures and nestle it in a scoop of masa, a dough made from ground corn. Each mound is then folded over in a banana leaf to preserve its shape and add a super fresh flavor before getting cooked for a few hours. With tender chunks of pork, it’s the kind of hearty dish everyone will love regardless of their palate. “As my grandfather said, ‘There is no meal without a biscuit,’” Turtle says. “My father-in-law says the exact same thing about tortillas.” $12 – Jessica Stringer CHM

Sponsored by TOPO Organic Spirits, Chapel Hill, NC

THE DRINK

S U P P O R T I N G

N C

F A R M E R S

Y

es, that’s bacon you see lighting up what is normally a very traditional cocktail. This month we are at Durham’s Harvest 18 Restaurant and General Manager Josh Lindsey and Executive Chef Michael Casey have been hard at work for weeks with local vegetables and TOPO Organic Vodka to not only make a great mix, but to infuse the vodka itself. “We have a mission to support North Carolina farmers DQG oVKHUPHQ :KHWKHU LW EH IUHVK WURXW IURP $VKHYLOOH beef from Maxton, or these local heirloom tomatoes for our cocktail infusion, that’s where we want our experiments to begin,â€? says Josh. This one’s a knockout that you’ll want to adopt as your own secret recipe. That’s my plan...Cheers! –Esteban McMahan, TOPO Spirit Guide HARVEST 18 BLOODY MARY WITH HEIRLOOM TOMATO-INFUSED TOPO TO MAKE THE BLOODY MARY MIX (MAKES ENOUGH TO SHARE): 3 cans organic tomato juice 2 whole lemons, juiced 1 tbsp distilled vinegar 1 tbsp soy sauce 2 tbsp Worcestershire sauce 1 tbsp garlic powder 1 tbsp onion powder lots of freshly ground black pepper 1 tsp hot sauce 1 ½ tsp paprika 2 tbsp horseradish 1 ½ tbsp celery salt [IZW Ă„ULS` JOVWWLK JLSLY` SLHM TO INFUSE TOPO ORGANIC VODKA: Add 4 heirloom tomatoes, 12 red onion slices, 7 cloves of garlic, 10 whole peppercorns and 3 whole serrano peppers to a bottle of TOPO Organic Vodka. Let sit for 5 days.

Rim a glass with bacon salt. Add ice to the glass, then 2 oz. TOPO Organic Vodka and 4 oz. Harvest 18 Bloody Mary Mix. Garnish with a slice of cooked bacon. Sit back and enjoy your weekend like never before.

ORDER YOURS TODAY AT HARVEST 18 RESTAURANT, 8128 RENAISSANCE PKWY SUITE 114, DURHAM. (919) 316-1818.

TOPO Organic Vodka is available in ABC stores throughout NC, $28.95. Want to visit the distillery?

Book tours online at topodistillery.com.

D I N I N G

G U I D E

ROOTS BAKERY, BISTRO & BAR Farm-to-table bakery, bistro American and Central & bar American fusion; 161 E. Franklin St.; 919-240-7160; rootschapelhill.com.

ROOTS

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

KALAMAKI Simple, well-prepared Greek street food dishes and salads; outdoor dining; beer and wine only.

431 W. Franklin St.; 919-240-7354; kalamakichapelhill.com

BIENVENIDOS.

SPANKY’S A Chapel Hill institution since 1977, the American bar and grill serves hamburgers, brown sugar baby back ribs, garden fresh salads and barbecue; all ABC permits.

101 E. Franklin St.; 919-967-2678; 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, milk shakes. 159 E. Franklin St.; 919-942-5161 SweetFrog Premium Frozen Yogurt Choose your own yogurt and toppings.

105 E. Franklin St.; 919-537-8616 Time-Out Southern comfort food 24 hours a day. 201 E. Franklin St.; 919-929-2425 TOP OF THE HILL Our only local distillery also offers beers and American food, like burgers, flatbreads and entree specials; all ABC permits; outdoor dining. 100 E. Franklin St.; 919-929-8676; topofthehill.com Tru Deli & Wine Sandwiches and wine.

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

Bread and Butter Bread, cinnamon rolls, desserts. 503 W. Rosemary St.; 919-960-5998 BREADMEN’S A variety of sandwiches, burgers, salads and grilled meat, as well as daily soup and casserole specials. Breakfast served all day; vegetarian options; outdoor dining; beer and wine only. 324 W. Rosemary St.; 919-967-7110; breadmens.com Carolina Brewery The fifth-oldest brewery in the state; all ABC permits.

460 W. Franklin St.; 919-942-1800

CAROLINA CROSSROADS AT THE CAROLINA INN New American cuisine and seasonal specialties; all ABC permits. 211 Pittsboro St.; 919-918-2777; carolinainn.com Chipotle Mexican Grill Burritos, que­sa­dillas, salads. 301 W. Franklin St.; 919-942-2091

For Special Cholanad Contemporary South Occasions...

Indian cuisine, all ABC permits.

308 W. Franklin St.; 800-246-5262 Crook’s Corner Southern classics.

610 W. Franklin St.; 919-929-7643

like Dinner.

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

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

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

Silver Medal: Best Restaurants of 2011, News & Observer

West Franklin Street AL’S BURGER SHACK Gourmet burgers and fries with local ingredients. 516 W. Franklin St.; 919-904-7659; alsburgershack.com

Fitzgerald’s Irish Pub Burgers, beer, Irish whiskey. 206 W. Franklin St.; 919-240-4560 Guru India Tandoori, thali, curry.

508-A W. Franklin St.; 919-942-8201 Industry American food such as sandwiches, pizzas and salads. 403 W. Rosemary St.; 919-918-3932

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

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

NEWS BITES PIZZA IN, PIZZA OUT Filling the void left by Pizza Vito, Magone Italian Grill & Pizza has opened in Timberlyne Shopping Center. At the helm are the owners of Pulcinella’s in Durham.

FAREWELLS Franklin Street has lost two of its restaurants. Mina’s Grill on West Franklin and Mei Asian on East Franklin have both closed. We’ll keep you posted on future plans for the spaces.

A CRAWL FOR ALL The Chapel Hill/Orange County Visitors Bureau has organized the Chapel Hill Carrboro Small Plate Crawl, to be held September 29 to Ocober 1, with local establishments like TOPO Distillery participating and two grand prizes for crawlers.

Interested? Find out more at chapelhillsmallplatecrawl.com.

NOW OPEN There have been a slew of new openings recently: Maple View Country Farm Store now has an outpost in University Place, Cafe Symmetry is up and running in Carr Mill, and Miss Mong is now serving hungry customers on East Franklin Street.

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OLD CANNERY ROW CHARDONNAY SLH

MARCHESE DELL’ELSA MOSCATO PINK

DOM DU MISTRAL PLAN DE DIEU

Renieri Invetro 2011

Firebrand Chardonnay

Old Cannery Row Chardonnay SLH

Marchese dell’Elsa Moscato Pink

Dom du Mistral Plan de Dieu

Tuscany, Italy Dried strawberry and floral character. Full body, with medium tannins and a fruit finish. Reserved and stylish. Delicious. Blend of Sangiovese, Merlot and Cabernet Sauvignon.

California This full-bodied Chardonnay offers the palate rich and layered vanilla notes complemented with aromas of fresh citrus and tropical notes. Pairs with fish, chicken, pork, pasta, and mild cheeses.

Santa Lucia Highlands, Central Coast, CA A highly focused Chardonnay with plenty of rich flavors of pear, pineapple, vanilla, hazelnut, and lemon. It features a richly textured mouthfeel with prominent butter and oak characteristics on the long finish.

Asti, Piedmont, Italy Opens with a fragrant floral aroma, characteristic of Muscat. Sweet, harmonious and fruity, this pale pink sparkler makes a great complement to your favorite dessert.

Cotes du Rhone, Rhone, France Dark and brilliant purple, with subtle notes of red cherries and spices. It has generous volume of red fruits and a full body finish. Pairs well with duck, lamb, stew, or stuffed eggplant.

Intense, Cherry, Plum, Medium-bodied

Oak, Vanilla, Tropical, Full-bodied

Elegant, Butter, Hazelnut, Full-bodied

Sweet, Strawberry, Cherry, Light-bodied

Concentrated, Red Cherry, Silky, Full-bodied

$15.99 / 750ml bottle

$9.99 / 750ml bottle

$19.99 / 750ml bottle

$12.99 / 750ml bottle

$12.99 / 750ml bottle

RENIERI INVETRO 2011

90 POINTS

James Suckling

D I N I N G

G U I D E

Jasmin Mediterranean Bistro Greek-Lebanese cuisine. 100 W. Franklin St.; 919-903-8868 Lantern Pan-Asian cuisine.

423 W. Franklin St.; 919-969-8846 La Residence French-inspired cuisine made from fresh ingredients.

202 W. Rosemary St.; 919-967-2506 Lime & Basil Vietnamese fare.

200 W. Franklin St.; 919-967-5055 Lime Fresh Mexican Grill Freshly prepared Mexican food. 140 W. Franklin St.; 919-904-7270 Los Potrillos Taquitos, quesadillas, enchiladas.

220 W. Rosemary St.; 919-932-4301 MAMA DIP’S KITCHEN Traditional Southern specialties, including a country breakfast and lunch and dinner classics like fried chicken and Brunswick stew; outdoor dining; beer and wine only. 408 W. Rosemary St.; 919-942-5837; mamadips.com

MEDITERRANEAN DELI Offers healthy vegan, vegetarian and gluten-free options as well as delicious meats from the grill; beer and wine only; outdoor dining. 410 W. Franklin St.; 919-967-2666; mediterraneandeli.com Mellow Mushroom Classic Southern pizza.

310 W. Franklin St.; 919-929-1941 Merritt’s Store & Grill Sandwiches, breakfast biscuits, burgers. 1009 S. Columbia St.; 919-942-4897 Mint North Indian subz korma and chicken jalfrezi. 504 W. Franklin St.; 919-929-6188 Noodles & Company Asian, Mediterranean, American noodles.

214 W. Franklin St.; 919-967-7320 Old Chicago Pizza and Taproom Deep-dish pizza, calzones, salads and beer.

140 W. Franklin St.; 919-903-9150 Panera Bread Sandwiches, soups, salads, breads, pastries. 213 W. Franklin St.; 919-929-9189 Sandwhich Hot and cold specialty sandwiches and burgers. 407 W. Franklin St.; 919-929-2114

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SPICY 9 SUSHI BAR & ASIAN RESTAURANT Sushi, Thai curries, bibimbap and other Asian entrees. 140 W. Franklin St.; 919-903-9335; spicy9chapelhill.com Talulla’s Authentic Turkish cuisine, including Mercimek soup, grilled whole fish and eggplant musakka. 456 W. Franklin St.; 919-933-1177 Trolly Stop Specialty hot dogs and burgers.

306B W. Franklin St.; 919-240-4206 Vespa Italian and Mediterranean fare.

306 W. Franklin St.; 919-969-6600 Vimala’s Curryblossom Cafe Traditional Indian tandoori and thali.

431 W. Franklin St.; 919-929-3833 West End Wine Bar Pastries, light tapas, 100 wines. 450 W. Franklin St.; 919-967-7599 Windows Restaurant at the Franklin Hotel New American cuisine. 311 W. Franklin St.; 919-442-9000 YOGURT PUMP Since 1982, YoPo has served up frozen yogurt treats and shakes with unique flavors like mocha java and red velvet.

Non-fat, low-fat and no sugar added available. 106 W. Franklin St.; 919-942-7867; yogurtpump.com

The Loop Pizza Grill Pizzas, soups, salads, sandwiches, burgers. Shops at Eastgate; 919-969-7112 Market Street CoffeeHouse Locally sourced coffee, pastries and more.

227 S. Elliott Rd.; 919-968-8993 Min Ga Korean cuisine featuring grilled fish, pan fries, hot pot and noodles.

116 Old Durham Rd.; 919-933-1773 MIXED CASUAL KOREAN BISTRO Specializes in bibimbap, customizable bowls of rice, meat, vegetables and sauce; 1404 E. Franklin St.; 919-929-0047; mixedkoreanbistro.com Monterrey Traditional Mexican cuisine.

237 S. Elliott Rd.; 919-969-8750 Olio & Aceto Brunch and lunch options inspired by Blue Sky Oil and Vinegar products.

400 S. Elliott Rd.; 919-903-8958 Penguin’s Cafe Salad bar, hot bar, sandwiches. Whole Foods Market, 81 S. Elliott Rd.; 919-968-1983 SQUID’S The menu of fresh seafood options includes wood-grilled fillets, live Maine lobster, fried seafood and oysters; outdoor dining; all ABC permits.

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

Village Plaza/East Franklin Street/ Shops at Eastgate

Sunrise Biscuit Kitchen Drive-through biscuits, sandwiches, burgers, hot dogs.

1305 E. Franklin St.; 919-933-1324

35 Cafe Buffet for lunch and dinner.

1704 E. Franklin St.; 919-968-3488

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

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

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

Caffe Driade Carrboro Coffee, bowl-sized lattes, local baked goods, beer and wine.

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

Twisted Noodles Thai noodle soups, pan-fried noodles. Shops at Eastgate; 919-933-9933 Martin Luther King Jr. Boulevard (Airport Road) Hunam Chinese Cantonese cuisine.

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

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

D I N I N G

G U I D E

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G U I D E

Lucha Tigre Latin-Asian cuisine and sake tequila bar. 746 MLK Jr. Blvd.; 919-904-7326 Market Street Coffee & Ice Cream Local coffee, ice cream, pastries and sandwiches. 2805 Homestead Rd.; 919-960-6247 Pop’s Pizzeria Pizzas, calzones, stromboli, pasta. 1822 MLK Jr. Blvd.; 919-932-1040 THE ROOT CELLAR (FORMERLY FOSTER’S MARKET) Sandwiches, prepared salads, desserts and more. Beer and wine only; outdoor dining. 750 MLK Jr. Blvd.; 919-9673663; rootcellarchapelhill.com

Firehouse Subs Hot and cold subs.

603 Meadowmont Village Circle; 919-969-4212

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

716 Market St.; 919-929-2009

Five Guys Hand-formed burgers and fresh-cut fries. 407 Meadowmont Village Circle; 919-942-1515

University Place

Market Street Coffee & Ice Cream Locally sourced coffee, ice cream, pastries and hot dogs. 503 Meadowmont Village Circle; 919-929-1667 [ONE] Fine dining with a focus on local, seasonal ingredients. 100 Meadowmont Village Circle; 919-537-8207 Southern Village La Vita Dolce Pastries, sorbet, gelato.

610 Market St.; 919-968-1635

Sal’s Ristorante 2 Pizza, calzones, pasta, sandwiches. 2811 Homestead Rd.; 919-932-5125

Merlion Singapore cuisine, roti prata, chicken curry, nasi lemak. 410 Market St., Ste. 320; 919-933-1188

Meadowmont Village Area

Pazzo! Italian cuisine, take-out pizza.

700 Market St.; 919-929-9984

Brixx Pizza Specialty pizzas such as pimento cheese and Mexican. 501 Meadowmont Village Circle; 919-929-1942 Cafe Carolina & Bakery Salads, sandwiches, breakfast. 601 Meadowmont Village Circle; 919-945-8811

Town Hall Grill Sandwiches, steak, seafood. 410 Market St.; 919-960-8696 Tutti Frutti Frozen yogurt with topping bar.

700 Market St.; 919-929-6333

Alfredo’s Pizzas, calzones, salads, subs, pasta, desserts; outdoor dining; beer and wine only. 919-968-3424 MAPLE VIEW MOBILE Ice cream outpost of the Hillsborough dairy farm.

919-244-1949; mapleviewfarm.com Red Bowl Sushi, bento boxes.

919-918-7888 Weathervane Shrimp and grits, sweet potato fries and other gourmet takes on classic flavors; 919-929-9466 CITY KITCHEN Wholesome American fare with a sophisticated twist; outdoor dining; all ABC permits. 201 S. Estes Dr., University Place; 919-928-8200; citykitchenchapelhill.com

VILLAGE BURGERS Gourmet burgers, including options from lentils to chicken, with sides like sweet potato fries and tater tots. 201 S. Estes Dr., University Place; 919-2404008; villageburgerchapelhill.com

Timberlyne Area Allen & Son Barbecue N.C. barbecue.

6203 Millhouse Rd. (N.C. 86 N.); 919-942-7576 The Farm House Steaks, salads, potatoes.

6004 Millhouse Rd. (N.C. 86 N.); 919-929-5727 Joe Van Gogh Coffee and pastries.

1129 Weaver Dairy Rd.; 919-967-2002 Margaret’s Cantina Creative Mexican appetizers and entrees. 1129 Weaver Dairy Rd.; 919-942-4745 Oishii Sushi Bar Specialty rolls, teriyaki, stir-fry, sushi. Timberlyne Shopping Center; 919-932-7002 The Bagel Bar More than 20 homemade bagel varieties. 630 Weaver Dairy Rd., Ste. 109; 919-929-7700 The Pig Barbecue, fried tofu, collards.

630 Weaver Dairy Rd., Ste. 101; 919-942-1133 Queen of Sheba Ethiopian cuisine.

Timberlyne Shopping Center; 919-932-4986

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D I N I N G

Sage Cafe Vegetarian fare. Timberlyne Shopping Center; 919-968-9266 Yopop Frozen Yogurt Frozen yogurt and toppings. Timberlyne Shopping Center; 919-537-8229 N.C. 54 East/Raleigh Road Amante Gourmet Pizza Create-your -own pizzas. 6209-B Falconbridge Rd.; 919-493-0904 BIN 54 Steaks, seafood and other fine American food.

Everything - including breads and desserts - is made entirely in-house; all ABC permits.

Glen Lennox Shopping Center; 919-969-1155; bin54chapelhill.com Brenz Pizza Specialty pizzas, subs, salads.

3120 Environ Way; 919-636-4636 ELEMENTS Cuisine that combines classical as well as modern Asian and European cooking techniques; check out the wine bar with small plates next door; outdoor dining 2110 Environ Way, East 54; 919537-8780; 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 served in an intimate setting; all ABC permits. 3140 Environ Way, East 54; 919-240-7490; raagachapelhill.com Thai Palace Soup, curries, pad thai.

Glenwood Square Shopping Center; 919-967-5805 The Egg & I French toast and pancakes, specialty omelets1101 Environ Way, East 54; 919-537-8488 Tobacco Road Sports Cafe Burgers, salads and sandwiches in a sports-friendly atmosphere. 1118 Environ Way, East 54; 919-537-8404 Governors Club Bean & Barrel Coffee shop, bar, grill.

50100 Governors Dr.; 919-967-9990

G U I D E

Ciao Bella Pizzeria Pizzas, pastas, sandwiches. 1718 Farrington Point Rd.; 919-932-4440 Tarantini Italian cuisine. 50160 Governors Dr. (Governors Village); 919-942-4240

CARRBORO Downtown ACME FOOD & BEVERAGE CO. Soups, salads, seafood and entrees with a Southern touch; outdoor dining; all ABC permits.

110 E. Main St.; 919-929-2263; acmecarrboro.com 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 Carrburritos Burritos, tacos, nachos and margaritas made from fresh ingredients.

711 W. Rosemary St.; 919-933-8226

ROOTS

Seasonal Seafood Freshly Cooked Good Fish That’s the Hook

bakery, bistro & bar beautifully bringing together Central American and Southern Cuisines

because our roots run deep open for breakfast, lunch and dinner daily

161 east franklin st. chapel hill (next to sutton’s) BIENVENIDOS. www.rootschapelhill.com

919.240.7160

READERS’ FAVORITE

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IBEST OF DURHAM 2015

608 N. Mangum St., Durham 919.908.8970 | saltboxseafoodjoint.com

September/October 2015 chapelhillmagazine.com

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Country Junction Restaurant Simple southern classics. 404 W. Weaver St.; 919-929-2462 GLASSHALFULL Mediterraneaninspired food and wine; outdoor dining; all ABC permits.

106 S. Greensboro St.; 919-967-9784; glasshalfullcarrboro.com Gourmet Kingdom Sichuan cuisine.

301 E. Main St.; 919-932-7222 Jade Palace Sichuan and Chinese.

103 E. Main St.; 919-942-0006 Jessee’s Coffee & Bar Lunch and breakfast served all day, house-roasted espresso and coffees.

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

100 E. Weaver St.; 919-960-6776 Milltown Pub fare. 307 E. Main St.; 919-968-2460

Neal’s Deli Traditional deli fare.

100-C E. Main St.; 919-967-2185 Open Eye Cafe Locally roasted Carrboro Coffee and espresso, tea, beer and wine; 101 S. Greensboro St.; 919-968-9410 Provence Southern French cuisine.

203 W. Weaver St.; 919-967-5008 Spotted Dog Appetizers, soups, salads, entrees, desserts. 111 E. Main St.; 919-933-1117 Southern Rail Bar foods and more upscale nightly specials. 201-C E. Main St.; 919-967-1967 Steel String Brewery Craft beer 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 300 East Main Amante Gourmet Pizza Create-your-own pizzas. 300 E. Main St.; 919-929-3330

919.929.2263 www.acmecarrboro.com

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Bella’s International Cuisine A variety of homemade dishes. 360 E. Main St.; 919-903-9963 Calavera Empanada & Tequila Bar Savory and sweet empanadas and more than 50 kinds of tequila. 370 E. Main St.; 919-617-1674 Hickory Tavern Burgers, sandwiches and build-your-own salads. 370-110 E. Main St.; 919-942-7417 Tom + Chee Fancy grilled cheese, soups, salads, fancy grilled cheese donuts. 370 East Main St., Ste. 140. 919-869-7728 Carr Mill Mall B-SIDE LOUNGE Small plates like flatbread, bacon-wrapped dates and fondue. Plus inspired cocktails.

919-904-7160; b-sidelounge.com

CAFE SYMMETRY Eatery that focuses on healthy, locally sourced meals. Juices, draft beers and cocktails. 919-9039596; cafesymmetry.com Carrboro Pizza Oven Pizza, calzones.

919-904-7336

D I N I N G

Elmo’s Diner Diner breakfast, lunch, dinner. 919-929-2909 Oasis Organic coffee, tea, beer and wine.

919-904-7343 VENABLE ROTISSERIE BISTRO Upscale comfort food with a heavy emphasis on locally sourced and seasonal ingredients; all ABC permits.

919-904-7160; venablebistro.com

Wingman Wings and hot dogs.

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

PITTSBORO

Cole Park Plaza/U.S. 15-501/ Fearrington Village Allen & Son Barbecue N.C. barbecue.

5650 U.S 15-501; 919-542-2294 Carolina Brewery The fifth-oldest brewery in the state. 120 Lowes Dr.; 919-545-2330

G U I D E

The City Tap Classic bar food.

89 Hillsboro St.; 919-545-0562 Elizabeth’s Pizzas, calzones, sandwiches, pasta. 160 Hillsboro St.; 919-545-9292 Modern Life Deli & Drinks New York bagels, sandwiches, coffee. 46 Sanford Rd.; 919-533-6883 OAKLEAF Farm-to-table menu specializing Sophisticated farm to table dining Pittsboro’s renovated, in inFrench andhistoric Italian cuisine; kids Chatham Mills. menu; all ABC permits. 480 Hillsboro St.; 919-533-6303; oakleafnc.com

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

919-929-0010

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

N.C. 54 West/Carrboro Plaza

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

The Phoenix Bakery Small-batch and seasonalLunch baked goods and specialty cakes • Dinner Saturday Brunch Bar 84 Hillsboro St.;• 919-542-4452

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

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

Pittsboro Roadhouse & General Store Chatham Mills 480 Hillsboro St. | Pittsboro, NC Hearty American entrees, burgers and 919.533.6303 salads; www.oakleafnc.com 39 West St.; 919-542-2432

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

The Goat Panini, meats, cheeses, pastries.

Fearrington Village Center; 919-545-5717

S&T Soda Shoppe Soda fountain, American fare. 85 Hillsboro St.; 919-545-0007

Downtown

Small B&B Cafe Pancakes, quiche, sandwiches and soups. 219 East St.; 919-537-1909

Anna Maria’s Pizzeria Italian cuisine.

Carrboro Plaza; 919-929-1877

Monterrey Traditional Mexican cuisine. 104 NC 54 (Carrboro Plaza); 919-960-7640

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

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

Taste of the South 2015

Porch Dining

Voted Best Comfort Food/Southern Food!

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

2015

Sushi Bar Asian Restaurant

Mama Dip’s Kitchen

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

spicy9chapelhill.com | 140 West Franklin St.

919.903.9335 | chapelhill@spicynine.com September/October 2015 chapelhillmagazine.com

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STARRLIGHT MEAD Tastings of honey It’s Honey... wines and honey. 480 Hillsboro St.; All Grown-up!

919-533-6314; starrlightmead.com

Starrlight Mead

Panciuto Southern Italian cuisine.

110 S. Churton St.; 919-732-6261

Heavenly Honey Wines

Our internationally

award-winning wines are expertly crafted on the

premises from fruits, herbs, and locally

sourced honey.

Come relax in our

Radius Pizzeria & Pub Daily-changing entrees, pizzas, salads and sandwiches.

112 N. Churton St.; 919-245-0601

tasting room, the perfect place to sit, sip, savor,

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

art of honey wine.

Located in the Heart of Pittsboro at Chatham Mills

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

919-533-6314

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

Downtown

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

READERS’ FAVORITE

PLATINUM WINNER

IBEST OF DURHAM 2015

2015

Discover what “Best Of” is made of!

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

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Russell’s Steakhouse Steaks, chicken, burgers. 378 S. Churton St.; 919-241-4902 Saratoga Grill New England-style cuisine, including clam chowder, honey almond salmon and homemade scones; 108 S. Churton St.; 919-732-2214 Village Diner Southern diner, buffet.

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

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

105 N. Churton St.; 919-643-2223 YUM Made-from-scratch gelatos, crepes, baked goods and sorbets.

112 N. Churton St.; 919-316-9013

D I N I N G

G U I D E

ALSO CHECK OUT THESE DURHAM RESTAURANTS… Basan Specialty sushi rolls, modern Japanese cuisine and sake. 359 Blackwell St., Ste. 220; 919-797-9728; basanrestaurant.com

30-mile radius and local brews. 2200 W. Main St.; 919-286-9755; local22kitchenandbar.com

Bleu Olive High-quality comfort food with a Mediterranean flair. 1821 Hillandale Rd.; 919-383-8502; bleuolivebistro.com

Mez Contemporary Mexican Creative Mexican dishes, based on traditional recipes with a fresh, healthy twist. 5410 Page Rd.; 919-941-1630; mezdurham.com

blu seafood and bar Upscale seafood restaurant featuring innovative regional classics. 2002 Hillsborough Rd.; 919-286-9777; bluseafoodandbar.com

Nana’s Restaurant Seasonal dishes influenced

by Southern, French and Italian cuisine. 2514 University Dr.; 919-493-8545; nanasdurham.com

Burger Bach Signature New Zealand grass-fed beef burgers. 737 9th St. Ste. 220; 919-973-4416; burgerbach.com Counting House Upscale, locally sourced entrees and small plates. 111 N. Corcoran St.; 919-956-6760; countinghousenc.com Denny’s Diner fare serving breakfast anytime, lunch and dinner. 7021 N.C. 751, Ste. 901; 919-908-1006; dennys.com Elmo’s Diner Homemade classics with breakfast all day in a casual, family-friendly setting. 776 Ninth St.; 919-416-3823; elmosdiner.com Hummingbird Bakery Signature Southern desserts, breakfast fare, lunch and coffee. 721 Broad St.; 919-908-6942; hummingbird-durham.com Kanki Hibachi, a sushi bar, drinks and more.

Now with patio dining. 3504 Mount Moriah Rd.; 919-401-6908; kanki.com Local 22 Kitchen & Bar Upscale Southern-inspired cuisine, with emphasis on food sourced within a

Nanataco Inventive taqueria that features locally produced meats and veggies. 2512 University Dr.; 919-489-8226; nanataco.com OnlyBurger Build-your-own burgers plus sides like bacon-wrapped mac-n-cheese squares.

359 Blackwell St. & 3710 Shannon Rd.; 919-237-2431 & 919-937-9377; onlyburger.com Page Road Grill Traditional American dishes, from house-made soup and bread to burgers to vegetarian options. 5416 Page Rd.; 919-908-8902; pageroadgrill.com Parizade Sophisticated Mediterranean food like monkfish tangine and a vegetable caponata with quinoa. Full bar. 2200 W. Main St.; 919-286-9712; parizadedurham.com Primal Food & Spirits Wood-fired, gluten-free dishes and craft cocktails. 202 W. N.C. 54; 919-248-3000; primalfoodandspirits.com Revolution Contemporary global cuisine featuring local ingredients. Extensive wine list. Now serving lunch. 107 W. Main St.; 919-956-9999; revolutionrestaurant.com

Saladelia Cafe Espresso and organic smoothie bar, scratch-made pastries, gourmet sandwiches.

2424 Erwin Rd., 406 Blackwell St. & 4201 University Dr.; saladelia.com Saltbox Seafood Joint Carolina seafood served griddled or fried. 608 N. Mangum St.; 919-9088970; saltboxseafoodjoint.com Sitar Indian Cuisine Affordable homemade dishes, with daily lunch buffets. 3630 Durham-Chapel Hill Blvd.; 919-490- 1326; sitar-indiancuisine.com Spartacus Restaurant Contemporary Greek/ Mediterranean cuisine in a casual yet elegant atmosphere. 4139 Durham-Chapel Hill Blvd.; 919-489-2848; spartacusrestaurant.com The Mad Hatter’s Café & Bakeshop Scratch-made pastries and cakes, organic salads, sandwiches, weekend brunch. 1802 W. Main St.; 919-286-1987; madhatterbakeshop.com The Original Q Shack “BBQ tender as a mother’s love,” including signature chile-rubbed beef brisket and Carolina pork shoulder. 2510 University Dr.; 919-402-4227; theqshackoriginal.com Vin Rouge Bistro-style dinner and Sunday brunch. 2010 Hillsborough Rd.; 919-416-0466; vinrougerestaurant.com Watts Grocery Seasonal contemporary American cooking using local ingredients. 1116 Broad St.; 919-416-5040; wattsgrocery.com

C H R G

C AT E R I N G Dependable

Affordable

SPANKY’S SQUID’S

411 WEST 518 WEST

Local

MEZ PAGE ROAD GRILL

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

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The pool house has “a very casual, barn, lodge type of feel,” Kip says.

“Our main house is more traditional, Southern cottage. We wanted the two houses to look like they lived together, but we didn’t want them to look like they were stamped out of exactly the same thing.”

A NIGHT WITH FAMILY AND FRIENDS Around the table, from far left: Robert Ghanem, Mike and Paige Cragg, Fida Ghanem, Meredith, Ann Taylor, Tad Ghanem, Sam, Andrew and Dean Taylor. Kip can be seen standing in the kitchen.

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Foodie issue the

FUN T HOUSE

KIP AND MEREDITH FREY’S POOL HOUSE IS A DREAM PL ACE TO ENTERTAIN

BY JESSIE AMMONS PHOTOGRAPHY BY BRIANA BROUGH

THE FREY HOME IS MORE OF

a homestead: A fruitful vegetable garden, thriving perennials, two different hammocks, a zip line, shaded outside patio space. Kip, Meredith and sons Andrew, 19, and Sam, 17, live just a few houses down from Chapel Hill Country Club, and the green of hole no. 8 lies beyond the fence.

Perhaps the best part, though, is a second building on their property, slightly smaller than the main house but with complementary architecture. It’s the pool September/October 2015 chapelhillmagazine.com

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“The most important thing when building this pool house was not to kill the trees,” Kip says. “We went through unbelievable measures.”

LEFT Meet the Freys: Andrew, Meredith, Kip and Sam.

house, complete with an indoor nine-feet-deep pool – and diving board and basketball net – multiple TVs, a full kitchen, a hot tub, a screened porch, and a guest bedroom and sleeping loft. “Almost every other weekend everybody’s over here hanging out, playing games, swimming,” Sam says. It’s a sophisticated take on a playroom. “I would say that almost all the time that we have friends over, we’re here,” Kip says.

THE PERFECT PL ACE When the Freys first bought their home in The Oaks in 1999, there was an empty lot next door. Kip, who works as both an entrepreneur and a professor at Duke, applied his visionary thinking to the home front. “I’d wanted to build something like this,” he says, “and I was on a long flight once and drew up the plans.” It’s like the company launched from a business plan written on a napkin. “I was sitting next to him, and it’s true,” Meredith says. “He drew the whole thing right there.” The pool house was finished in 2003.

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FREY BROTHERS FARMS Aside from the pool house, “this garden is the place that the boys spend a ton of time,” Meredith says.

So much so that Sam (pictured at left) and Andrew launched Frey Brothers Farms to supply their organic heirloom tomatoes to local residents and restaurants, including Saladelia Cafe. While Meredith enjoys it, too, tending the garden has become the father-son activity of choice. Learn more about the boys’ business at freybrothersfarms.com.

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Basically, this place was built to be the greatest place that two boys could ever want to grow up.

Kip knew what design elements he wanted – handmade custom brick, Douglas fir ceiling beams, a bow-shaped poolside nook – but, really, his end goal was simple. “Basically,” he says, “this place was built to be the greatest place that two boys could ever want to grow up.”

HEARTH OF THE HOME Now that Andrew is a sophomore at Cornell and Sam a senior at Durham Academy, the family can decidedly reflect on a mission accomplished.

“We’ve had a lot of events here,” Kip says. In fact, the Freys have perfected their version of the dinner party, which revolves around one thing: the pizza oven.

“I knew when I designed it that I wanted a pizza oven,” Kip says matter-offactly. “I just thought it was the most fun thing you could possibly have. If you’re going to build an entirely separate house with this kind of space, it seemed like it had to have a pizza oven.”

Indeed, Meredith says they’ve probably made hundreds of pizzas at this point.

“Birthday parties, dinner parties, luaus, school events – we lay out the dough, bring herbs in from the garden, and tomatoes when we can, and everyone makes their own.” It’s a guaranteed crowd-pleaser. “People pick exactly what September/October 2015 chapelhillmagazine.com

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The pizza oven certainly gets put to good use. “Birthday parties, dinner parties, luaus, school events – we lay out the dough, bring herbs in from the garden, and tomatoes when we can, and everyone makes their own,” Meredith says.

they want,” Meredith says good-naturedly, “so they like their food, and then they think I’m this great cook.”

It’s the perfect place for informal entertaining, and that’s by design. “It was meant to be one big space,” Kip says. The pool is in its own room for climate control, but the wall is almost all glass. “Even though it had to be separate, it still feels like it’s all one space.” The pizza oven is in the corner of an expansive kitchen that opens onto a den area with plush couches and a big-screen TV. Off to the side, changing rooms give swimmers a place to dry off and freshen up before digging in to the pizza.

Something about having an entirely separate space invites imaginative activities, too. “Once, we laid out a bunch of food and watched all three Lord of the Rings

Are You following us?

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

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movies in a row,” Kip remembers. “Me and the boys lived out here.”

POOL HOUSE 2.0 As Kip and Meredith approach an empty nest, the big question is what that means for the pool house. “It’s probably a little too big for the two of us,” Kip concedes. “Eventually I want to find another family with little kids and pass it on to have another 110

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generation of kids grow up in this place.”

But that’s not anything that they’re acting upon anytime soon.

“It’s been so important to have this be the focal point of where the boys have grown up,” Kip says. For now, the pool house will continue to be that place worth coming home to. “The perfect last chapter would probably be to find another family who would love it … but we’ll see,” he says. “It would be hard to sell this place.”

Meredith agrees. “We have so many fun memories here.”

V There’s more than one way to donate to the ReStore…

Volunteer!

Donate your t ime a nd become a member of the H a bit at for Hu m a n it y ReStore family. Meet new people, share your expertise and skills, learn new things, and receive recognition for your service.

To learn more about lending a helping hand, attend a Welcome Session. visit our website for more information and to register.

www.restoredurhamorange.org Check out our FaQs on volunteering!

Call 919.403.8668 ext. 103

Donate/Shop/Volunteer Mon – Sat, 10 a.m. – 6 p.m.

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Dive or slide into the nine-feet-deep pool. Lounge by it. Play games next to it.

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Serving Durham and Orange Counties

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“I love the screened porch,” Meredith says. “I’ve spent so much time out there.

It’s been many different types of rooms for different events.”

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DUCK. BACON. PIZZA. While the Freys have all sorts of favorite combinations to cook in their pizza oven, one stands out. “Duck bacon pizza,” Kip says. “It’s really exotic. It doesn’t exist in the world other than right here.” Lucky for us, the family agreed to share their recipe, which you can bake on a round pizza stone in a conventional oven. To make it easy, Meredith suggests buying dough from a local pizzeria – her favorite is Amante.

Andrew, the resident connoisseur on this particular pizza, offers a few words of advice. “Duck bacon is uncured, smoked duck breast that has been thinly sliced,” he says. “If any of the slices have a lot of fat, trim some but not all of it. Cut this pizza into fairly small portions – it’s quite rich!”

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Ingredients 2 large yellow onions, halved and sliced ¾ cup dry white wine ½ cup good balsamic vinegar ¾ oz. unsalted butter ¼ cup fresh thyme leaves, separated from stems and chopped (more or less to taste)

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1 package duck bacon (available at Southern Season) ½ lb. shredded Gruyere cheese ½ lb. shredded Asiago cheese ¼ lb. grated ParmigianoReggiano cheese Olive oil Salt & freshly cracked pepper Cornmeal for pizza peel

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The Freys cook this in a wood oven at about 650 degrees. In a conventional oven, set to the highest heat.

Warm a bit of olive oil in a skillet over medium heat and add the onions, salt and pepper. Cook for 10 minutes, then add the white wine; continue cooking until onions are caramelized and syrupy.

Meanwhile, make a balsamic glaze: In a small nonreactive saucepan, bring the vinegar to a slow boil and reduce by about half. Swirl in the butter and keep warm.

Bring pizza dough to room temperature and cut in half; roll out one half on a flour-dusted surface into a thin disc and place on a peel dusted with corn meal. Brush with olive oil, then sprinkle on half of the thyme and some freshly cracked pepper.

Evenly distribute the Gruyere cheese over the dough, then layer the caramelized onions on top. Follow with half of the Asiago cheese, then the duck bacon, and top with the other half of the Asiago, the ParmigianoReggiano, some more pepper and the rest of the thyme.

Slide the pizza into the wood oven or onto the pizza stone, and bake until crust is golden and top is bubbling.

In the Freys’ oven, it takes about five minutes.

Allow to rest a few minutes, drizzle the balsamic glaze over the pizza, slice, and serve (with a full-bodied red wine!). CHM

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FOOD LION CVS PHARMACY BAILEY’S PUB & GRILLE BELLE SPA MR. TIRE AUTO SERVICE THE BETTER SLEEP STORE

FRAMER’S MARKET & GALLERY COMMUNITY SMILES FIT 4 LIFE WOMEN GRACIE JIU JITSU PRINCESS NAILS SUPERCUTS

E-Z SHIPPING & MAILBOXES TUESDAY MORNING N.C. FAMILY DOCTOR DANCE DESIGN BOUNCING BULLDOGS FIT 4 LIFE

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REAL ESTATE GALLERY

HOMES • CONDOS • APARTMENTS

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Real Estate Gallery Homes • Condos • Apartments

Showcasing Realtors, Builders & Leasing Agents

Franklin Street Realty 1525 E. Franklin Street 919.929.7174

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Lynne Zimmerman 919-883-7035 LZimmerman@Remax.net

LLZimmermanTeam.com

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The information from Builder 100 is used or reprinted with permission of Hanley Wood Media, Inc. Copyright © 2015 Lennar Corporation. All rights reserved. Lennar, the Lennar logo and the Everything’s Included logo are registered service marks or service marks of Lennar Corporation and/or its subsidiaries. (13329) 8/7/15

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HOMES • CONDOS • APARTMENTS

Gates Management & Realty BUYING, SELLING, RENTING OR PROPERTY MANAGEMENT

Gordon Baker

Realtor & Property Manager gordon@thegatetohome.com 919.603.8425 BORN IN OHIO, BUT LIVIN’ & LOVIN’ ORANGE COUNTY SINCE 2001

Specializing in Sales and Rentals in Durham and Orange Counties

REAL ESTATE GALLERY

ABOVE & BEYOND “Chris went above and beyond, visiting and prescreening properties so we would not waste time. She is an exceptional realtor, and made our home buying experience fantastic” Dr. Kelly Machovec August 2013

Chris Knapp

Your Luxury Home Specialist www.WelcomeHome919.com chris@welcomehome919.com (919) 307-9750

120 South Churton St., Hillsborough • 919.732.5858

www.thegatetohome.com

MULTIPLE LISTING SERVICE

REAL ESTATE GALLERY

HOMES • CONDOS • APARTMENTS

404 Meadowmont Village Circle | Chapel Hill, NC 27517 | 919-929-7100

PREMIUM DECKING SHOULD FLOOR YOU. Learn more at zuri.royalbuildingproducts.com.

Or call Bill Krebs at 614.284.3204.

If you are looking for your dream home, considering selling your current residence or even if you just have a real estate related question, please contact us.

It would be our pleasure to serve you. We make great neighbors®.

W W W. B H H S Y S U. C O M

Learn more at CQCHome.com

© 2015 Royal Building Products

Tedi VailɅ919.623.4797

Keep up with what’s happening in your neighborhood with Market Report—a monthly email designed to keep you informed as you monitor your home’s potential value relative to the market around you.

Register for Market Report at

marketreport.allentate.com 1215 Clearwater Farm Trail Chapel Hill, NC 27517

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Broker/Realtor

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Official Partner of The Carolina Panthers

HOMES • CONDOS • APARTMENTS

REAL ESTATE GALLERY THE APARTMENTS AT MIDTOWN 501

RESORT-STYLE LIVING IN THE HEART OF HILLSBOROUGH Waterstone

Chapel Hill’s newest luxury community

Terrace and Estate Homes from the $190s - $550s

YOU WON’T BELIEVE OUR AUGUST SPECIALS! CABANA

JUNIOR O LY M P I C- S I Z E D P O O L

WA L K I N G TRAILS

P L AYG R O U N D

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

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

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8/10/15 1:10 PM

DESIGN BUILD

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cazinn@zinndesignbuild.com

919.493.0099

Since 1978 Designing and Building Fine Custom Homes, Additions and Remodels • A MODERN APPROACH TO CLASSIC DES I G N •

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F A L L I N

G

WOMEN

‘TIS THE SEASON TO DRESS FOR BACK TO SCHOOL, FOOTBALL GAMES AND SWEATER WEATHER

DATE NIGHT Dress up for an evening on the town with accessories like statement earrings.

FOR THE OFFICE Stay sharp in a gorgeous jewel tone sweater paired with a smart pant.

TAR HEEL TAILGATE Cheer on the home team in your Carolina blue best.

Chandelier earrings, $38, Sophie & Mollies Boutique. Bree dress, $178, The Pink Pearl. Hutton cheetah clutch, $255, Uniquities. Eric Michael suede heels, $165, Sofia’s Boutique.

Bracelet, $52, Sophie & Mollies Boutique.

Pullover sweater, $750, and Audrey sidezip ankle pant, $580, Fine Feathers. Bed Stu Rumba shoes in Silver Lux, $98, Sofia’s Boutique.

Gwyneth sweater, $88, The Pink Pearl.

Barbour vest, $149, O’Neill’s Clothing.

Paige jeans, $185, Uniquities. Eliza B. ballet flats, $145, Julian’s.

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F O R

F A S H I O N

BY JESSICA STRINGER PHOTOGRAPHY BY BRIANA BROUGH

FALL FESTIVAL Stand out in a crowd with a colorful sweater and straight leg jeans.

WEEKEND GETAWAY Pack your bag with versatile pieces that will mix and match for a quick trip away.

COZY NIGHT IN Carve a pumpkin or roast s’mores in a comfy sweater and leggings.

Sweater, $410, Sofia’s Boutique. Splendid roll sleeve top, $98, and Dolce Vita Keiton Bootie in Grey, $130, Uniquities. Kut from the Kloth jeans in Sky Blue, $95, Sophie & Mollies Boutique.

Fabulina Deep Sea necklace, $65, Sophie & Mollies. Nic+Zoe denim dress, $158, Madeline belt in tan, $99, and Bed Stu Cambridge boots, $295, Sofia’s Boutique.

Barrington Gifts Captain’s Bag in Geometric, $275, Gentlemen’s Corner.

Gold Perfect hoop earrings, $73, BB Dakota Lynx X Back Sweater, $85, and Natalie necklace, $80, Uniquities. Gracia leather-trimmed leggings, $82, Sophie & Mollies Boutique.

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F A S H I O N

CLOSET STAPLES Start with a classic pair of jeans and shoes; then dress them up or down.

MEN

DL1961 denim jeans, $175, Julian’s, and Pikolinos shoes, $180, Sofia’s Boutique.

DRESS UP Coppley sportcoat, $895, New England Shirt Co. shirt, $185, Carrot & Gibbs pocket square, $55, R. Hanauer ‘Bowtonnier’ lapel pin, $35, Leatherman belt, $65, and Corgi socks, $35, Julian’s.

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DRESS DOWN Robert Talbott tailored fit sport shirt, $228, Gentlemen’s Corner. Barbour Classic Beaufort Waxed jacket, $399, O’Neill’s Clothing.

KERASTASE SHU UEMURA L’ORÉAL PROFESSIONAL

BLOWOUTS STARTING AT $25 WITH SELECT STYLISTS

F A S H I O N

DRESS FOR SUCCESS Send your kids back to the classroom in style.

Apple Red dress with leggings, $46, The Children’s Store.

KIDS

Football sweater, $80.95, football pants, $54.95, and Mason shoes, $42.95, Puddle Baby.

Rayen embroidered dress, $49, Peppercorn Kids necklace in True Pink, $14, and Herschel Settlement Kids backpack, $40, Glee Kids.

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Hootkid Here He Comes tee, $38, Appaman East Side vest, $64, and Wildkin Munch ‘n Lunch Bag, $18, Glee Kids.

Khakis, $28.95, Puddle Baby. CHM

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PLAN, ORGANIZE, REPEAT

N WHAT’S FOR DINNER?

F

ind recipes from chefs like Mediterranean Deli’s Jamil Kadoura and Oakleaf’s Brendan Cox inside Taste 2015: The Triangle’s Ultimate Food Guide.

eed help getting and staying organized this school year?

Self-proclaimed neat freak Perri Kersh has plenty of tips on our blog.

September/October 2015 chapelhillmagazine.com

125

E N G A G E M E N T S

Krucoff & Williams

GOING TO THE CHAPEL

C

BY PETER RATHMELL PHOTOGRAPHY BY BRANDON HUMES SOUTHERNLOVESTUDIOS.COM

Chapel Hill native and East Chapel Hill High School alumna Rae Krucoff first met Peter Williams during their sophomore year at Duke, and they became fast friends over the next several months. By the time they entered their senior year, Peter and Rae’s friendship had evolved into a relationship (although Rae admits that she had been pursuing Peter for over a year before the relationship started, and Peter was just a little slow to catch on!).

Just days before Rae was set to graduate from Duke’s MBA program, she joined a few of her friends to climb the Duke Chapel as a final

hurrah before graduation. Little did she know

that Peter was waiting at the top with a bouquet of roses and a ring. “When we came down, one of our friends was waiting for us with a bottle of champagne,” says Rae. The couple will marry on October 11 at Fearrington Village. The wedding party will feature a host of locals including Kristen Bailey, Anna Edney, Taylor Lisenby, Brianna Smith-Overman, Erica Zenn and Max Krucoff. The pair now lives in Chicago – with

Rae working for Deloitte Consulting and Peter working remotely for Durham-based Shoeboxed – but hopes to relocate to the Triangle in a few years. CHM

Diamonds-Direct.com Where NC says “I Do!”

Far from their own homes, families find comfort at ours.

Be part of our community of support. www.secufamilyhouse.org Please join us for The Carolina Ball on October 9, 2015. Visit our website to purchase tickets and learn how you can be involved in supporting patients and families who travel to receive care at UNC Hospitals.

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Hearsey & Barker

GOOD FELLOW

W

BY KATIE SCHANZE PHOTOGRAPHY BY KRYSTAL KAST KRYSTALKASTPHOTOGRAPHY.COM

When Chapel Hill native Alexandra Hearsey, a Durham Academy grad, met Carrbororaised Andrew Barker, a Carolina Friends School grad, she didn’t know he was the man she would one day say “I do” to.

After four years of friendship and three years of dating, the couple had dinner at 411 West before heading to their favorite bar, Goodfellas, for a drink. Alex was surprised to find the bar filled with candles, flowers and large pictures of the two of them. As the DJ played one of their favorite songs, “November Blue” by The Avett Brothers, Andrew got down on one knee and proposed.

After a rehearsal dinner at the Rigmor House, Alex’s longtime wedding dream came true when the couple married in an intimate and emotional ceremony at Fearrington Village, a place she lived for the first few years of her life and one that is close to her heart. The ceremony also included a special, traditional moment of silence in honor of Andrew’s Quaker background.

Afterward, they celebrated with family and friends at The Barn at Fearrington, dancing late into the night. A little rain didn’t put a damper on the occasion. The special day ended with Kobe sliders, truffle fries and milkshakes, followed by a sparkler exit for the couple.

Andrew is currently working as a technical recruiter, and Alex is a special education teacher for the Wake County Public School System. They reside in Durham. CHM

Diamonds-Direct.com Where NC says ”I Do!”

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W E D D I N G S

Richards & Calabrese

CAN I HAVE THIS DANCE?

N

BY KAYL A ANDERSON PHOTOGRAPHY BY JOHNNY CHAUVIN CHAUVINPHOTOGRAPHY.COM

Not long after moving to Carrboro in late 2009, New Orleans native Katherine Richards began climbing at the Chapel Hill Community Center. Soon, her friend (and future groomsman) Paul Alabanza introduced her to fellow climber Mauro Calabrese. A post-climb brunch at Foster’s Market (now The Root Cellar) was the beginning of their friendship.

Pals from the climbing wall offered Katherine two extra tickets for a show at Cat’s Cradle, so she invited Mauro. After nearly two years of dating, the pair spent a July 4 weekend exploring the historic district in New Bern. Waiting at their hotel were flowers and a bottle of champagne and before long, Mauro got down on one knee and popped the question. Completely surprised, Katherine immediately said, “Yes!” A few months before the big day in New Orleans, the couple took dance lessons with Richard Badu in Hillsborough to ensure that their first dance was perfect. These turned out to be “wonderful date nights during the often stressful wedding planning process,” says Katherine.

More special dances followed: Katherine took a spin with her father to “Brown Eyed Girl,” which he had sung at the rehearsal dinner as his toast. Mauro and his mother opted for the song used during her first dance from her own wedding, and she sung all the words in Italian as they swayed.

Mauro is an assistant professor in the Pharmacology Department at UNC, and Katherine works at FHI 360. Just two weeks before the wedding, the couple purchased their first home in Carrboro. CHM

Diamonds-Direct.com Where NC says ”I Do!”

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Christopher Designs

Photography: Bartosz Potocki

Crisscut

AVAILABLE AT...

CRABT R EE • RA LEIGH Selection, Education, Value & Guidance – Redefined.

4401 Glenwood Avenue, Raleigh, NC, 27612 • 919-571-2881 www.Diamonds-Direct.com CHARLOTTE • RALEIGH • BIRMINGHAM • RICHMOND • AUSTIN

Exceptional Health Care, Incredibly Close.

Our doors are open and we look forward to becoming a valued member of the Hillsborough community. We are bringing the same quality of care you expect from UNC Health Care closer to your home, with easy access off Interstate 40 at Exit 261 and free parking. It’s more than delivering great care — it’s neighbors taking care of neighbors.

UNC Health Care Hillsborough Campus

UNCHillsborough.org (984) 215-2000