Chapel Hill Magazine - Sept/Oct 2016 by Triangle Media Partners

INSIDER’S LOOK AT

TERRAVITA 78

SHOP LOCAL FOR

FALL FASHION 34

A HOME BUILT

FOR ENTERTAINING 92

SEPTEMBER/OCTOBER 2016 CHAPELHILLMAGAZINE.COM

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Our 7th Annual

FOODIE

issue

A (young) cook’s trip to the White House An incredible Edible Roman Holiday Chefs At Home – and their recipes! Staycation: Touring TOPO Distillery

THE FIRST LADY & THE COOK Mena Choi and her mom, Tracy DeLozier, met first lady Michelle Obama this summer after the 10-year-old won a statewide recipe contest.

Where southern Soul and Carolina Spirit Meet

On Every plate

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September/October 2016 chapelhillmagazine.com PUBLISHER

Ellen Shannon EXECUTIVE EDITOR

Jessica Stringer

EXECUTIVE EDITOR, DURHAM MAGAZINE

Amanda MacLaren

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

Laura Zolman Kirk

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

Kevin Brown

ART DIRECTOR

Sarah Arneson

PHOTOGRAPHER

Briana Brough

GRAPHIC DESIGNER

Christy Wright INTERNS

Roisin Bermingham, Dylan Bedell, Melina Casados, Rachel Greene, Tatiana Quiroga, Anna Stone, Marin Wolf CONTRIBUTORS

Jessie Ammons, Teddy Diggs, Moreton Neal, Juliellen Simpson-Vos, James Stefiuk, Morgan Weston ADVERTISING

Melissa Crane

melissa@chapelhillmagazine.com

Kem Johnson

kem@chapelhillmagazine.com

Karli Kittine

karli@chapelhillmagazine.com

Stacie Luders

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

Dan Shannon President/CEO Ellen Shannon COO Rory Kelly Gillis Senior Vice President/Publishing Lauryn Colatuno Director of Digital Media Thorne Daubenspeck Director of Sponsorship & Digital Sales Chelsea Rush Marketing Manager Amy Bell Business Manager Caroline Kornegay Administrative and Operations Assistant Grace Beason Events Coordinator Nick Brownstein, Charlie Hyland Distribution Chapel Hill Magazine is published 8 times per year by Shannon Media, Inc. 1777 Fordham Blvd., Suite 105, Chapel Hill, NC 27514 tel 919.933.1551 fax 919.933.1557 Subscriptions $38 for 2 years – subscribe at chapelhillmagazine.com

2014 BEST REGIONAL MAGAZINE (CONSUMER)

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2016

SEPTEMBER/OCTOBER C H A P E L H I L L M A G A Z I N E . C O M

V O L U M E

1 1

N U M B E R

THE

FOODIE ISSUE

46 Family Meals A closer look at mealtime with some local chefs

88 What’s Cooking in Durham? Where to eat when in the Bull City

14 Social for Business 17 Business Hall of Fame

FEATURES 34

Fall Threads Shop local for fashion that will take you from Tar Heel tailgating to Festifall

The Hospitable Home The Woodfins built their new home for themselves and their guests

Before and After The restaurant that is now Crossroads Chapel Hill is striking in its break – and its continuity – with the past.

PHOTO BY BRIANA BROUGH

78 Can’t-Miss TerraVita Events Founder Colleen Minton gives us the scoop on this year’s festival 80

Roaming Rome Il Palio chef Teddy Diggs travels to the Eternal City to get his fill of culinary inspiration

A Kid in the Kitchen 10-year-old Mena Choi’s winning recipe took her all the way to the White House

PEOPLE & PLACES

16 2nd Friday ArtWalk 18 Local Government Appreciation Reception 19 The Lumina’s outdoor movie

IN EVERY ISSUE 6 Noted

20 5 Food Events Not to Miss 24 Our Latest Obsessions

10 American Dance Festival’s Women of the Year evening

28 First Person

12 Tomato Day at Carrboro Farmers’ Market

91 Adopt-A-Pet

12 Habitat for Humanity of Orange County’s Build with UNC Student-Athletes

126 Engagement

30 Staycation 116 Taste 127 Weddings

THE COVER Photo courtesy the White House Photo Office

PAGE 46

NOTED.

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

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

WHAT WE’VE HEARD AROUND TOWN …

LOCAL LIT

Bacon’s Meat Market, “a community meat

Chapel Hill High School students Caroline

market with something for everyone,” is now open on North Churton Street in

Murphy and Sydney Dye won first place in

Hillsborough.  CVS Pharmacy at Rams Plaza reopened

in July in its newly constructed stand-alone building, complete with drive-thru. 

In June, UNC women’s basketball coach Sylvia Hatchell released a book, “Fight! Fight! Discovering Your Inner Strength When Blindsided by Life,” chronicling her fight with acute myeloid leukemia, with a foreword by Roy Williams.

BUSINESS BRIEFS

Hillsborough-headquartered VIETRI, the Italian homeware brand, has appointed Bill Roberts as CEO. Bill will succeed founder Susan Gravely, who will remain an executive member of the company. 6

chapelhillmagazine.com September/October 2016

the senior group documentary category at The Kenneth E. Behring National History Day Contest for their documentary entitled “Introducing Americans to America.” 

eatery Pieology, fast-casual chain b.good and Target to the Carolina Square development. All are expected to open next summer.  elements celebrated four years of business in East 54 in August.  Vinyl Perk closed its location of three years on West Rosemary Street in July with the intent to move to another location.

Chapel Hill High School student Gina Kim (pictured above with coach Jim Williams) won the Rolex Girls Junior Championship put on by the American Juniors Golf Association in Rochester, New York, in June.  Ross Fields has been selected as Chapel Hill High School’s new volleyball coach.  Randy Trumbower is the new athletic director at East Chapel Hill High. Previously Randy had served as the assistant athletic director of Chapel Hill High School.

OUR SCHOOLS

ON THE MOVE

West Franklin Street will soon add pizza

Chapel Hill-Carrboro City Schools Board of Education selected Dr. Jim Causby as interim superintendent.

Fonville Morisey Realty has named Gayle Claris as Vice President & Sales Manager of

their Chapel Hill office.

it’s passion. it’s trust.

•

The Streets at Southpoint 919.281.8407

•

w w w.f inks.com ers Group of Companies.

North Hills 919.881.8247

PHOTO BY BRIANA BROUGH

N O T E D

Scott Fearrington, former program

supervisor for the Community Schools program providing safe, high-quality afterschool care to CHCCS students, was appointed as director, replacing Mary Roberts who retired in June.

PHOTO BY GRETCHEN MATHISON

WHAT AN HONOR

Patrice Vickers Andrews, the daughter of Henry and Cathy Vickers and a Chapel

Hill High School grad, was sworn in as Morrisville Chief of Police in June.  Stephon Goode, former Smith Middle School assistant principal, is now interim principal following the naming of principal Philip Holmes as the interim executive director of Professional Learning and Project ADVANCE.

OCTOBER 16, 2016

Andrea Griffith Cash has left her role as senior vice president of content for Durham Magazine and Chapel Hill Magazine to become director of inspiration at Durhambased Inspire MEdia Network. The nonprofit funds and films people doing good works and then shows the videos to spread happiness. It was founded by Chris Rosati after he was diagnosed with ALS in 2010.

PARTICIPATING ESTABLISHMENTS (for a complete list visit rmhch.org) Annie Bell’s Catering & Private Chef Services Calavera Empanada & Tequila Bar Carolina 1663 Carolina Ale House Carolina Caramel

Eat. Drink. Give. JOIN US for the tasting event of the season as over two dozen beverage purveyors and bakeries tempt your taste buds with their

10.16.16 6-8 p.m. The Blue Zone at Kenan Stadium Tickets | Donations: Bidpal.net/ata2016

Champps Kitchen + Bar Chapel Hill Country Club Chirba Chirba Dumpling City Barbecue Crepetime Elements Harvest 18 Lunapops The Mad Popper Raleigh Cake Pops The Shoppe Bar & Meatball Kitchen Tyler’s Taproom Smallcakes Durham Starrlight Mead

Weaver Street Realty’s Gary Phillips was

selected as Carrboro’s new poet laureate by the town’s art committee. SPONSORS

Be a VIP. VIPs will enjoy passed hors d’oeuvres and drinks while mingling with our Food & Beverage Competition celebrity judges. VIPs also enjoy early entry to the main event.

Sean May UNC Basketball

McKenzie Faggart Miss North Carolina

Katie King Our State Magazine

Gene and Julie Gates Mix 101.5

@RMHChapelHill @RMHCH Spring Stoops McCullen Engineering, PA

chapelhillmagazine.com September/October 2016

PHOTO COURTESY KENDRA DOUGLAS

N O T E D

Twenty-nine UNC students, including our spring intern Julia Baker (pictured top left), were chosen to cover the 2016 Summer Olympics in Rio.  Michelle Kasold, a 2005 East Chapel Hill High graduate, scored the second goal for the U.S. Olympic Women’s Field Hockey Team, ensuring a win over Argentina in Rio. Michelle has been a member of the national team since 2006 and played during the 2012 London Olympics.  William Travis Jewelry was the winner of three 2016 Summer AGTA Spectrum Awards. Owner William Travis Kukovich now has 15 of the prestigious creative awards.  Cedar Ridge High School graduate Hunter Thompson placed first at both the state and national level of SkillsUSA Championships in cabinet-making. He refined his skills in teacher Keith Yow’s classes.  In July, a group of 60 Bouncing Bulldogs Jump Rope Team jumpers in the Junior 14 and Younger age division represented the 150-member team in the Pan-American Championship held in Orlando, while another 50 Bulldogs competed in Braga, Portugal at the World Jump Rope Championships. All 110 Bouncing Bulldogs excelled in numerous single rope and Double Dutch events, earning a combined total of 273 awards: 123 gold, 74 silver, and 76 bronze.

COMMUNITY INVOLVEMENT Chapel Hill Public Library has been granted

$96,997 in competitive federal grant funds by The State Library of North Carolina for its Pop-Up Library project – imagined as a mobile library/classroom – which will debut next summer. Orange Literacy and The Friends of the Library are also investing in this project.

Carrboro’s Quarterpath Trace housing area hosted their 15th annual Women’s Walk in April, with Pam Zornick serving as hostess. The women raised a total of $250 for local nonprofits Kidzu Children’s Museum and TABLE. CHM

Elaborate full-service events and weddings, simple delivery drop-offs and everything in between.

cateringworks.com | 919-828-5932 | greatfood@cateringworks.com 2319 Laurelbrook Street, Raleigh, NC 27604

September/October 2016 chapelhillmagazine.com

P E O P L E

P L A C E S

TAYLOR-MADE EVENING FOR ‘WOMEN OF THE YEAR(S)’ The American Dance Festival’s (ADF) 2016 season wrapped up in July with the Paul Taylor Dance Company’s performance at DPAC. The audience included more than forty profile subjects from Chapel Hill Magazine and Durham Magazine’s annual “Women of the Year” issues from the past six years, all special guests of ADF. CHM

1 1 Kelly and Lexi Hogan. 2 Alicia Stemper and Carrboro Mayor Lydia Lavelle.

3 Gabe Eng-Goetz and Sara Stephens. 4 Maria La Via and Catherine Duncan. 5 Lynden Harris, Penny Rich and Sue Jackson.

6 Stephen Contianos and Britta Starke.

5 6 10

chapelhillmagazine.com September/October 2016

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

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

Meet Dr. David Lee Hill, Jr.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

P E O P L E

P L A C E S

TOMATO DAY PHOTOGRAPHY BY MELINA CASADOS

With approximately 5,000 people in attendance, Tomato Day was the biggest day of the season at the Carrboro Farmers’ Market. The market offered 92 varieties of tomatoes, with 70 of those varieties available to sample throughout the morning. The family-friendly celebration also included live music, raffle prizes and a book signing from “Epic Tomatoes” author Craig LeHoullier. CHM

1 Mary Guiteras picks tomatoes from Open Door Farm owners Ross and Jillian Mickens.

2 Hannah Sloan and Anna Baynes.

3 Gabriel Pelli and Mark Simonsen.

4 Rick and Dawn Quinn. 5 June Johnson, 5, with mother Anne Johnson.

HEELS BUILDING HOUSES PHOTOGRAPHY BY HANNAH STROM

Habitat for Humanity of Orange County teamed up with UNC student-athletes

for a day of construction at Tinnin Woods. Over 100 volunteers came out to build, paint and landscape, making it the largest volunteer day to date. Volunteers included members of the basketball, soccer, gymnastics and swim teams as well as the entire football team. CHM

1 Mikayla Robinson, Khazia Hislop

and Alexis Allen of UNC Gymnastics.

2 UNC Men’s Basketball players Kenny Williams and Justin Jackson.

3 UNC Women’s Soccer players Zoë Redei, Cannon Clough, Julia Ashley, Abby Elinsky and UNC Assistant Athletic Director Cricket Lane.

UNC Head Football Coach Larry Fedora.

5 UNC Women’s Basketball players Destinee Walker and Stephanie Watts.

chapelhillmagazine.com September/October 2016

A Fourth-Generation Family Business

Building Homes and Communities in Chapel Hill Since 1972 Franklin Grove • Chancellors View Winmore • The Cedars of Bolin Forest … and many more

Custom homes designed and built for your lifestyle. kovensconstruction.com • 919-942-8005 peter@kovensconstruction.com 258 East Winmore Ave., Chapel Hill, NC 27516

5 September/October 2016 chapelhillmagazine.com

P E O P L E

P L A C E S

SOCIAL CUES PHOTOGRAPHY BY LAURA ZOLMAN KIRK

Social media strategy was the subject of our last symposium held during lunch at The Carolina Inn. The experts – Laura Tierney, social media director at McKinney, and Lauryn Colatuno, director of digital media at Shannon Digital Media – shared tips on how businesses can be more effective and efficient with Facebook, Twitter and Instagram. The event was hosted by Chapel Hill Magazine and made possible by The Carolina Inn, Town of Chapel Hill Economic Development, Orange County Economic Development and Chapel Hill Performance BMW. CHM

5 4

1 Lisa Adams and Lauryn Colatuno. 2 Yvette Navarro, Cheryl-Anne Kast, Chastity Davis and Aimee Flynn. 3 Elisabeth Chadbourne, Marlee Wynn, Anna MacDonald Dobbs and Rachel Cook.

4 Charlie Deal, Chrissy Deal and Brittany Finch. 5 Renu Gharpure and Darah Whyte. 14

chapelhillmagazine.com September/October 2016

Orange County Economic Development Can Help You Grow Your Business GrowinOrangeNC.com The Orange County Economic Development team offers: Business expansion, retention and relocation assistance Vimala Rajendran is the owner of Vimalaâ&#x20AC;&#x2122;s Curryblossom CafĂŠ in Chapel Hill. Her business received a Small Business Investment Grant in 2016 from Orange County Economic Development.

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

September/October 2016 chapelhillmagazine.com

P E O P L E

P L A C E S

2 1 Jim Lee’s shrines

WALK THIS WAY

combine still life and photography.

2 Drew Deane’s paintings of neon signage on Route 66 were inspired by visits to her family in Florida.

PHOTOGRAPHY BY RACHEL GREENE

Summer was in the air as FRANK Gallery welcomed eight new artists to its space during the 2nd Friday ArtWalk in July. The artists mingled with visitors while talking about their work over wine and hors d’oeuvres. CHM

Mary Kircher uses textiles to pay homage to the Rocky Mountains, with a primary focus on color, shape and line.

Kevin Cohan is connected to the community Lifelong Chapel Hillian Loves the local foodie scene and cooking at home Relay for Life veteran, basement band member, golfer, and beach bum Licensed real estate broker for 39 years

Franklin Street Realty…Connected to the Community 919.929.7174 • franklinstreetrealty.com • 1525 E. Franklin Street • Chapel Hill 16

chapelhillmagazine.com September/October 2016

P E O P L E

P L A C E S

BUSINESS HALL OF FAME PHOTOGRAPHY BY KEVIN SEIFERT

The Chapel Hill-Carrboro Chamber of Commerce welcomed its latest class into the Business Hall of Fame with a ceremony at The Carolina Inn. This year’s inductees were M. Joseph Hakan, engineer; Brother Peacemaker of Gates of Beauty Body Shop; Roger and Dorothy Jennings of Jennings & Co.; Victor Huggins of Huggins Hardware; Dickie and Bev Dickinson of Dickinson’s Garden Center; and Moreton Neal and the late Bill Neal, restaurateurs. CHM

1 1 Brother Peacemaker and Camille Allen.

2 Elliott and CC Neal, Moreton Neal, Drake Maynard, Madeline Neal and Matthew Neal.

3 Roger and Dorothy Jennings and Parker Zinn.

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September/October 2016 chapelhillmagazine.com

P E O P L E

P L A C E S

THANKS FOR THE SERVICE

PHOTOGRAPHY BY NICOLE DANIELLE PHOTOGRAPHY

The Chapel Hill-Carrboro Chamber of Commerce recently hosted its annual appreciation reception for elected officials and senior staff from Carrboro, Chapel Hill, Hillsborough, Orange County and Chapel Hill-Carrboro City Schools at The Top of the Hill’s Great Room. CHM

1 UNC Health Care CEO Dr. William Roper, Dr. Brian Goldstein and Kathryn Handley.

2 Chapel Hill Magazine’s Ellen Shannon, UNC Health Care’s Suzanne Herman and Chapel Hill Magazine’s Dan Shannon.

3 County Manager Bonnie 2

Hammersley, Chair of the Chamber Board of Directors Anthony Pugliese, Commissioner Earl McKee and Chamber CEO Aaron Nelson.

Free cash. (Yes, really.) E N R O L L

N O W

F O R

F A L L

2 0 1 6

Recent Orange County high school graduates who enroll at Durham Tech can get up to $500 a semester for four semesters. Something you can take to the bank — literally. durhamtech.edu/connectfunds

chapelhillmagazine.com September/October 2016

Do great things.

P E O P L E

P L A C E S

SUMMER CINEMA PHOTOGRAPHY BY ANNA STONE

The Lumina theater’s outdoor movie series drew crowds to the Southern Village Green this summer for classic movies like

“Ferris Bueller’s Day Off” to new family favorites like “The Jungle Book.” Attendees escaped the heat with gelato from La Vita Dolce and brought picnic dinners from restaurants while enjoying “Zootopia.” CHM

1 1 Jordyn, 6, Kristin and Yolanda Trapp.

2 Hudson, 5, and Sherisse Marion.

3 Tyler and Katie Farnsworth.

Rachel Stratton and Linda Manor.

ALL STORES OPEN! Rd. Please use Legion

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entrance.

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BRAIN BALANCE

FOOD LION www.foodlion.com | 919-967-2613 CVS PHARMACY www.cvs.com | 919-942-5125 BAILEY’S PUB & GRILLE www.baileyssportsgrille.com 919-918-1005

MR. TIRE AUTO SERVICE www.mrtire.com | 919-942-7466 THE BETTER SLEEP STORE www.thebettersleepstore.com 919-967-8811

FRAMERS MARKET & GALLERY www.theframersmarket.com 919-929-7137 COMMUNITY SMILES www.communitysmilesnc.com 919-942-6313

GRACIE JIU JITSU www.chapelhilljiujitsu.net 919-265-4255 PRINCESS NAILS 919-918-7999 SUPERCUTS www.supercuts.com | 919-967-0226

TUESDAY MORNING www.stores.tuesdaymorning.com 919-960-3072 N.C. FAMILY DOCTOR www.ncfamilydoctor.com 919-968-1985

BRAIN BALANCE www.brainbalancecenters.com 919-391-6100 SOLA SALON www.solasalonstudios.com NOW OPEN – PIZZA HUT www.order.pizzahut.com

MATHNASIUM www.mathnasium.com/ durham-chapelhill 919-490-5151

September/October 2016 chapelhillmagazine.com

5 Food

EVENTS

NOT TO MISS Cook Book Club SEPT. 21, 6:30 P.M. midwaycommunitykitchen.com

Looking for food events to partake in all year? Try Midway Community Kitchen’s Cook Book Club. Grab a glass of wine (two included with class fee), pick a station and try out recipes from that month’s selected book. Then enjoy your hard-earned meal with fellow foodies. “[It’s] kind of like hanging out at a friend’s house,” owner Kathy Ellis Gunn says, “a friend that has a really big kitchen [and] you don’t have to clean up afterward!” September’s cookbook selection is “Sara Foster’s Southern Kitchen.” Tickets: $40.

chapelhillmagazine.com September/October 2016

PHOTO BY JON YOUNG, JY VISUALS

Educational activities at Abundance NC’s PepperFest include workshops on a variety of topics, like Casey’s Laugh and Learn’s “The Insane Science of Fairyland” last year.

PepperFest

Empty Bowls

OCT. 2, 2-7 P.M.

OCT. 16, 3:30-7 P.M.

pepperfestnc.org

tablenc.org

Head to Briar Chapel to enjoy pepper-inspired concoctions from local establishments like The Fearrington Granary Restaurant, The Top of the Hill and Carolina Brewery, live music and kids activities while supporting Abundance NC’s efforts for community resilience. Adults: $35; Children under 12: Free.

Grab a locally made pottery bowl, enjoy a hearty meal of soup, sandwiches and dessert and help TABLE provide food aid to area children all while enjoying live music and a silent auction at Weaver Street Market in Carrboro. Tickets: $15-$50.

Porkapalooza

A Tasteful Affair OCT. 16, 6-8 P.M.

OCT. 14, 6:30 P.M.

rmh-chapelhill.org

porkapaloozafest.com

Held at Blue Zone at Kenan Stadium, this event benefiting the Ronald McDonald House of Chapel Hill will have food and beverage purveyors like Chirba Chirba, elements and others competing for awards with judges like UNC’s Sean May and Miss North Carolina McKenzie Faggart crowning their favorites. Tickets: $75-$125. CHM

The Root Cellar’s annual “porktastic” event features 12 small plate courses utilizing local pork in creative ways such as beer cheese fondue with sausage and poutine with Seven Springs Farm country gravy. Each course will be paired with beer from Fullsteam Brewery. Tickets: $65-$85.

Special Trial Membership Offer! Chapel Hill Country Club is currently offering Social Membership privileges from September 1st, 2016 until March 31st, 2017 for only $500. This is a great way to experience all the Club has to offer with no long-term commitment*. For more information, please contact Jamie Harper, Membership Director at

919-932-2842 or jharper@chapelhill-cc.com or visit www.chapelhillcountryclub.com

Social Membership

Dining

Social and Junior Social Memberships for individuals and families include privileges to our resort-style pool, clubhouse and all dining and social events. Enjoy our many “Clubs within a Club”, meet your friends for dinner or drinks, or bring your kids to Family Night. The Club is the perfect place to relax and engage with your family, friends and colleagues.

Award Winning Executive Chef Jimmy Reale presents a wide array of globally inspired fare and Southern favorites.

Membership Includes • Dining and Social Events • Pool and Pavilion

Events Chapel Hill Country Club is the ideal setting to celebrate your special moments or host a business, social or charity event. Our team of professionals will attend to every detail and create a memory that lasts forever. *Trial Members are subject to a $200 per quarter food and beverage minimum and are required to provide a credit card for all Club charges.

For more information, please contact Jamie Harper, Membership Director at 919-932-2842 or jharper@chapelhill-cc.com or visit www.chapelhillcountryclub.com

With all the exciting events happening at Chapel Hill Country Club, it will quickly become your favorite place to socialize with your friends and family.

Dining Award Winning Executive Chef Jimmy Reale presents a wide array of globally inspired fare and Southern favorites. It is a dining experience which appeals to all the senses and leaves you eagerly awaiting your next dining adventure. Members of the Chapel Hill Country Club have the privilege to enjoy Chef Reales’ tableside presentation of meals at the Chef’s Table, or to stop by the Club to dine on a daily basis.

Executive Chef Jimmy Reale • Over 20 years of culinary experience. • Selected to cook at the prestigious James Beard House in New York City twice. • Winner of the best appetizer for Taste of the Triangle, finalist in Best Dish in NC, and winner of Best Food and Beverage Operation.

Events Chapel Hill Country Club is the ideal setting to celebrate your special moments or host a business, social or charity event. The team of professionals will attend to every detail and create a memory that lasts forever. Special events are offered all year for members to look forward to. • Every fall, members are invited to an annual Fall Festival, Halloween party and Thanksgiving Brunch. • Santa visits the Club every December and children are invited to have brunch or dinner with Santa himself. • Bring in the New Year together at the New Year’s Eve party. • Every Spring, there is an annual Easter Egg Hunt.

“Kids Club” Every Wednesday and Friday Evening Children 3 years of age and up, can participate while their parents dine. At Kids Club, children enjoy supervised fun and unique activities with all their friends.

*Trial Members are subject to a $200 per quarter food and beverage minimum and are required to provide a credit card for all Club charges.

O U R

L A T E S T

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

LET THE SUNSCREEN ROLL A new product makes sun protection a breeze

o more squeezing, spraying or slathering on that sunscreen, BlokRok – founded by Chapel Hill native Arianna Megaro – is here to save the day. After spending too much time getting sunburned at the beach during her undergrad years at the College of Charleston, East Chapel Hill High School graduate Arianna came up with a plan to combat the stickiness and mess of the typical sunscreen application. Inspiration also came from her and the BlokRok Rok-It father, who had been diagnosed Bottle hased at be purc n a c with skin cancer in the beginning stages of BlokRok’s k.com eblokro h t production. “He knows that he got burned too often [growing up],” Arianna says, “because he hated putting Since her initial idea, she has developed another product called on sunscreen – which he used, but not often or carefully enough.” the Bottle Rok-It which is designed to attach directly to most Research led Arianna to discover that her father wasn’t alone threaded-top lotion bottles. Arianna says the response from users – according to the American Academy of Dermatology, the has been very positive and overwhelming: “Moms are thrilled to majority of Americans are not regularly using sunscreen. With avoid the dangers and mess of spray sunscreens and the drudgery that in mind, she set out to create a product that would make the of putting lotion on kids,” she says. “I heard from a former process of applying sunscreen easier and more effective, preferably professional baseball player who was recently diagnosed with without greasy hands. Arianna and her design team spent two skin cancer and claims to be a ‘Bottle Rok-It customer for life.’” years developing BlokRok, a 5.2 oz refillable bottle with a dimpled –Anna Stone silicone roller surface for quick and controlled lotion coverage. 24

chapelhillmagazine.com September/October 2016

THE QUEEN OF CHESS Tim Crothers’ book about an African chess player is now a new Disney film

or Tim Crothers, what started as a “good story” from a stranger in a crowd at Squid’s in March 2010 blossomed into an ESPN The Magazine article. It then became a book and now, a much-anticipated, star-studded film, “Queen of Katwe.” Tim, a UNC School of Media and Journalism lecturer, has made a career writing about sports culture (see his other books “Hard Work: A Life On and Off the Court” about Roy Williams and “The Man Watching: A Biography of Anson Dorrance, the Unlikely Architect of the Greatest College Sports Dynasty Ever”). But

when a man came up to him at an event with Roy at the seafood eatery to share the story of Phiona Mutesi, a Ugandan chess champion, Tim switched gears to tell a whole new kind of story and quickly hopped on a plane to Africa. “As a UNC alum and a resident of Chapel Hill for the last 17 years, my first two books were more natural fits for me because I had followed Coach Dorrance and Coach Williams since I was a student, and I did most of the research and interviewing for those books without ever leaving Chapel Hill,” Tim says. Besides never having been to Africa and not knowing as much about chess as other sports, Tim also felt challenged focusing on Phiona, who was quite shy at first and didn’t speak English very well. “Phiona was monosyllabic during our initial interviews until one day in Russia when I challenged her to a game of chess,” he says. “She really enjoyed clobbering me and after that we bonded.” The result of their bond was the completion of “The Queen of Katwe: One Girl’s Triumphant Path to Becoming a Chess Champion.” The book, which is now a Disney film starring the

Tim Crothers, son Atticus (a seventh-grader at Culbreth Middle), Robert Katende (Phiona’s coach and mentor), Phiona Mutesi, Candace Crothers and Sawyer (a fourth-grader at Glenwood Elementary).

and true story of Phiona – the underdog of underdogs, says Tim – whose discovery of chess propelled her to a new path in life. “She has broken down so many barriers, and I hope that her story has the capacity to inspire people all over the world to dream as big as she has,” Tim says. “I can’t imagine anyone reading it or watching this movie about a 9-year-old slum child who can’t read or write suddenly discovering chess and becoming a champion and not being inspired to believe that absolutely anything is possible.” –Laura Zolman Kirk

Add “The Queen of Katwe” to your reading list and see the film, premiering Sept. 23 (with a special screening planned at Silverspot Cinema the week prior).

likes of Lupita Nyong’o and David Oyelowo, tells the remarkable September/October 2016 chapelhillmagazine.com

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2015

school (Anna from East Chapel Hill High School and Joe from Chapel Hill High School), they started dating and eventually got married. When public television show, “Baby Makes 3”, selected the couple for a nursery design makeover for their unborn son, they paid tribute to their shared background. At the center of the room’s design was a DIY project above the crib featuring jump ropes spelling out the word ‘explore.’ The Edneys watched their episode, one of many featuring area couples during season one, this summer on UNC-TV. “Now we have a 14-month-old son who we take to watch the team when they perform and practice. [Henry] loves it and will obviously be forced to pursue an athletic career in jump rope,” the couple jokes. The TV show was the brainchild of Chip Howell, who attended East Chapel Hill High at the same time as Anna. In high school, Chip took a film class, and that led to a few more courses through the Center for Documentary Studies at Duke. He dreamed up the show a few years ago, and through a lot of hard work, a successful pilot and a dedicated crew, watched his own show air at 24 years old. “Public television skews older in terms of demographic than the millennial age group we’ve targeted, so it has often been a tough sell,” he says. As a member of that group, Chip is driven to make a watchable show for all ages. “He’s definitely one of the youngest television producers we’ve heard of. But we were completely blown away by his professionalism and commitment to making a quality product,” Anna says. “Guess you can’t expect anything less than overachievement from a Chapel Hillian.” –Jessica Stringer CHM

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Carrie celebrates one of the GOTR girls after crossing the finish line at the spring 5K. Her daughter, Addyson, looks on. PHOTO BY NICOLE SMEDLEY

F I R S T P E R S O N

#CARRIEON

REMEMBERING CARRIE GILMORE AND HER LEGACY BY JULIELLEN SIMPSON-VOS

OUR COMMUNITY RECENTLY LOST a glowing, creative, openhearted, loyal giver and connector. Her name was Carrie Gilmore, and she was quite a spark. I knew Carrie through a multitude of circles – which is probably what you’ll hear from anyone who knew and loved her. In her many spheres, she shared her spirit and sense of compassion in a way that made everyone feel like they had been chosen to be 28

chapelhillmagazine.com September/October 2016

a part of something special. My “Carrie spheres” included the Pearsontown Elementary School walk-up line and PTA, her work with The Pink Pacers (a community group she and two close friends started that ended up raising over $260,000 to support families affected by cancer) and her volunteer service as a coach for Girls on the Run of the Triangle (GOTR), the organization for which I am the executive director.

F I R S T

P E R S O N

That GOTR sphere morphed quite fantastically, when I had the good fortune to hire Carrie as our community outreach coordinator. What made Carrie so exceptional at GOTR, and in every sphere she affected, was her earnest commitment to giving the very best of herself. There was nothing halfway about Carrie. Her smile was full on, her laughter filled a room and her energy was infectious. So, when she was diagnosed with Stage IV breast cancer in the fall of 2015, at age 41, this vivacious mother of two beautiful daughters, this doer, this connector spirit chose to carry on and not let cancer affect one single element of her life. She remained the fullest friend, a dedicated employee, an active and loving wife and mother, an organizer of events and a giver of good things. What is completely crushing for all of us who loved her is that while she never once gave in to cancer, it never really gave her a chance. When the end came suddenly on May 2, the loss was immediately filled by people wanting to do something. Facebook exploded with pictures of her smile, along with messages of condolences, and a hashtag, #CarrieOn, was quickly coined. Carrie’s memorial service required logistical gymnastics to fit over 500 people into Chapel of the Cross. The pews were filled with her fans of all ages, and there was glitter – lots of glitter – a most fitting tribute to a woman known often for sharing the HOW TO HELP quote: “She who leaves a trail of glitter will never be Join in the Trail of Glitter 5K, a virtual 5K to benefit the GOTR forgotten.” Triangle Carrie Gilmore Memorial Fund, to be held from Simply put, she made us all want to be better people. Sept. 24 to Oct. 1. For more information or to make a donation Since her passing, I’ve been inundated with requests to the fund, please contact juliellen@gotrtriangle.org. by those wanting to honor Carrie’s memory through a gift to GOTR. Each contribution that we’ve received comes with a story of Carrie attached to it – a memory of how she year after year, girl after girl, never to be forgotten. Applications for the shared her sparkle. As I sat with these gifts, the image of being able to #CarrieOn Awards will soon be available, and the winners of the first #CarrieOn by following her trail of glitter materialized and the GOTR ever #CarrieOn Award will be announced at the Girls on the Run Triangle Carrie Gilmore Memorial Fund was formed. The fund will Sweet 16 Gala on November 12. recognize three girls – one elementary school-aged, one middle schooler While this trail of glitter is being paved, those who loved Carrie still and one rising college freshman. All three will exemplify the Girls on encounter a myriad of complicated emotions that the death of somethe Run values and the heart for service that Carrie displayed in her one so beloved will bring. I take comfort in a GOTR lesson that avoids daily life. The younger winners will earn scholarships to participate in labeling feelings as “good” or “bad.” Feelings are feelings, and they are Girls on the Run and a cash award, while the rising college freshman reflective of who you are, your values, your experiences and how you will earn a $1,000 college scholarship. All three winners will also receive engage with the world around you. The people connected to all the a significant donation to be made in their name to the nonprofit of “Carrie spheres” continue to feel a whole lot of feelings, but it is those their choice – a way to ensure the trail of glitter continues to extend feelings that will inspire us to #CarrieOn. CHM September/October 2016 chapelhillmagazine.com

STAY

CATION

THE STILL ON THE HILL TOUR THE TOP OF THE HILL DISTILLERY FOR A SPIRITED GLIMPSE BEHIND A LOCAL LIQUOR

ABOVE Assistant Distiller Keith Crissman describes the distilling process.

BY JESSICA STRINGER | PHOTOS BY SARAH ARNESON

BELOW The Reserve Straight Wheat Whiskey gets aged in white oak barrels.

OVER THE LAST FEW YEARS, Graham Street has transformed into a destination. It’s now possible

to spend an entire evening out without straying from the neighborly few blocks. As our guest blogger and Graham Street homeowner Kate Sayre said, “Who can say they have a distillery, a church, a funeral home on their side of the street and on the other side … a barcade, a burger shack, a clothes salon [and] a hair salon?” As a regular at Al’s Burger Shack, The Baxter and Beer Study, I knew it was time for my first visit to the distillery that predated all the other spots. It all started back in 2008 when Ernest Winslow approached Top of the Hill’s Scott Maitland about using his soft red winter wheat for their beer. Scott instead saw an opportunity to distill spirits from the grain; in 2012, he opened the first USDA-certified organic distillery in

chapelhillmagazine.com September/October 2016

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S T A Y C A T I O N

Want to Go? • The tours are offered most Thursdays at 6 p.m., Fridays at 6 p.m. and 7:30 p.m. and most Saturdays at 3 p.m. and 4:30 p.m. for $20 a person. To book a tour, visit topodistillery.com. • Eat something beforehand. Between the Old Well White and the samples of vodka, gin and moonshine, we were more than ready for dinner. • Wear comfortable shoes. You’ll be on your feet for a good portion of the tour and don’t want to trip walking around all the machinery. • Ask questions – It’s OK to be curious! Our tour guide fielded all kinds of inquiries and we ended up learning even more about the distilling process. • Thanks to a law passed nearly a year ago, you can now purchase one bottle after the tour. The distillery also sells an age-yourown-whiskey kit.

ABOVE TOPO partner and Spirit Guide Esteban McMahan conducts a tasting session. RIGHT Natalie Harding, Brianna Solola, Julia Thakkar and Grace Todd – masters students in Healthcare Administration from universities across the country – take in a tour during their summer stay in Chapel Hill.

the region. Today their Piedmont Gin, Vodka and Carolina Whiskey are a fixture at food festivals like this month’s TerraVita and our own Taste the Event in April. Nothing breaks the ice like a pint of Old Well White. Our party of four was the last to arrive and we were immediately offered Top of the Hill beer. Before we got too comfortable in our seats, our 32

chapelhillmagazine.com September/October 2016

tour guide Keith Crissman, one of the distillers, led us into the back room with all the machinery. With mammoth vats and pipes running from floor to ceiling, it looked a little like Willy Wonka’s factory (except here gin, not Gobstoppers, is the final result). As we sipped our beer, Keith covered the extensive process of getting from grain to glass. You can find their products at most ABC stores across the state yet they still put the labels on the bottles one at a time. Craft spirits indeed. Back in the first room, TOPO Partner and Spirit Guide Esteban McMahan poured everyone samples of different well alcohols and their respective TOPO Organic Spirits counterparts. Sipping the lower grade stuff and then the locally made liquor highlighted the stark contrast – one smells like rubbing alcohol; one goes down smooth. After the group tried the last Dixie Cup-size samples, we lingered as our group still had more questions (and wanted just one more taste of the moonshine). CHM

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SAVE THE DATE FOR CAN’T-MISS FESTIVALS, CONCERTS AND MORE THIS SEASON

1 Dorrance Dance Exploring the unique history and beauty of tap dance, this Carolina Performing Arts show will have you mesmerized by street, club and experimental dance directed by veteran tap dancer (and Chapel Hill native!) Michelle Dorrance. Sept. 14–15

2 “The Mockernut Show” Check out local pottery from Doug Dotson and Ronan Peterson, as well as abstract paintings by Luna Lee Ray (above) at this Pittsborobased event. Sept. 17–18

chapelhillmagazine.com September/October 2016

3 “The Crucible” Playmakers Repertory Company takes you back to the days of the Salem witch trials in Arthur Miller’s classic drama. Oct. 19–Nov. 6

PHOTO BY JACKIE HELVEY

PHOTO BY AMY HOPPE

PHOTO BY HAROLD CARMEL

4 “Go Figure!” Presented by the Hillsborough Gallery of Arts, this exhibition will feature paintings by Linda Carmel (above) and Marcy Lansman and sculptures by Lynn Wartski. Check out the opening reception on Sept. 30 during the Last Friday Art Walk. Sept. 26–Oct. 23

5 Festifall Celebrate Chapel Hill’s art community with this West Franklin Street bazaar, filled with art enthusiasts, local artists, live performances and more. Oct. 1

6 Carrboro Music Festival With over 100 bands of all musical styles on 25 stages across town, you can’t miss this annual two-day festival. Sept. 24–25

PHOTO BY ELIZABETH LARSON

Bluegrass in Autumn

R 10

PHOTO BY ALEX BOERNER

PHOTO BY BRUCE WILKES

Check out Chatham County Line’s newest album

7 Shakori Hills GrassRoots Festival of Music & Dance Join the Shakori Hills Community Arts Center and the GrassRoots Festival Organization at this family friendly event celebrating music, dance and art. Oct. 6–9

8 “Art&” Ackland Art Museum launches this art- and community-centered project that will include gatherings such as film screenings and performances in a gallery featuring commissioned pieces by Derek Toomes, Heather Gordon, and Stacy Lynn Waddell. Aug. 19–Jan. 8

9 Hillsborough Handmade Parade Watch as the streets of Hillsborough come alive with larger-than-life handmade puppets, papier-mâché animal masks and much more at this biannual parade. Oct. 15

ecorded in Kernersville and Durham over the fall seasons of 2014 and 2015, Chatham County Line stays true to their Carolina roots in their seventh studio album, “Autumn.” Since You forming in 1999, the “Autu can purch mn” ase bluegrass group has Reco at School r kids d s at iTu received praise for nes, A and online m a Yep R their tight harmonies oc Re zon and th e cords and instrumental castore . pabilities from sources like Pitchfork and The Bluegrass Situation. Produced by lead singer and guitarist Dave Wilson, “Autumn” is no exception to their collection of accredited melodies. Dave, along with John Teer (Mandolin, Fiddle), Chandler Holt (Banjo, Guitar) and Greg Readling (Bass, Pedal Steel, Piano), assembled a record featuring 11 original songs that range from soothing to foot stomping. Overall, the album contains an infectious acoustic sound that reflects the North Carolina season that inspired it: cozy and personal. –Melina Casados

10 Open Studio Tour Grab a map and visit members of the Orange County Artists Guild in their galleries and workspaces to browse works ranging from glass sculptures (above by Julie Wynmor) to paintings to metalwork. Nov. 5–6, 12–13

11 Carrboro Film Festival Presenting world-class shorts and films from every genre, the annual film festival also brings together cinephiles for parties, workshops and networking opportunities. Nov. 19–20

–Compiled by Anna Stone September/October 2016 chapelhillmagazine.com

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What drew you to taking on the role at PlayMakers? I directed shows in three previous seasons at PlayMakers and had great experiences every time. I felt an immediate kinship with its mission and values, its artists and staff, and with this community. Right away I found it to be a place where I could take artistic risks and be both challenged and supported by a fearlessly curious audience. I was also – and still am! – impressed simply by the excellence of the theater and its rightful reputation. So, I guess you could say I was looking for a long-term relationship with PlayMakers after having had an exciting affair! What are some of the highlights of the upcoming season? I’m thrilled by the overarching journey of transformation that unfolds throughout our season, beginning with Mashuq Deen’s “Draw The Circle,” the contemporary story of one MuslimAmerican family’s struggle with their child’s gender transition. … We examine the idea of transformation from several different, less literal angles, [including in] Arthur Miller’s “The Crucible,” which closes two days before the 2016 presidential election, tells a cautionary tale of a town transformed by fear. And then “The May Queen,” of course, has several highlights for me. As a new play, and one that I commissioned at Chautauqua [Theater Company in New York], “The May Queen” represents a key part of my vision for bringing more new work and work in development to Triangle audiences. I’m delighted to announce that the production will bring rising star and UNC alum Megan Ketch (who stars in CBS’s “American Gothic”) back to her native Chapel Hill, in a part written with her in mind. Do you have any favorite spots in town yet? Given that theater-makers tend to work late nights, the bar at Lantern has become a favorite haunt of mine already. I’m looking forward to more time at the Ackland Art Museum. … When I’m in need of some nature, I enjoy going to the botanical gardens, which I just recently discovered – In fact, I’m already in talks to bring some theater performances there, so stay tuned! –Jessica Stringer CHM

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THE

E I D FOO ISSUE 46

Family Meals Eating off-menu with local chefs

before and after The restaurant that is now Crossroads Chapel Hill is striking in its break – and its continuity – with the past.

Can’t-Miss TerraVita Events Founder Colleen Minton gives us the scoop on this year’s festival

Roaming Rome Il Palio chef Teddy Diggs travels to the Eternal City to get his fill of culinary inspiration

A Kid in the Kitchen 10-year-old Mena Choi’s winning recipe took her all the way to the White House

what’s Cooking in Durham? Chef Bret Jennings of Elaine’s on Franklin prepared an impressive spread for his wife’s book club – find the recipe for his versatile spicy Thai coconut-peanut sauce on page 54.

Where to eat in the Bull City

September/October 2016 chapelhillmagazine.com

THE

FOODIE ISSUE

Sera Cuni and wife Susan White enjoy gnocchi and a shaved Brussels sprout salad at home.

FamilyMeals A CLOSER LOOK AT MEALTIME WITH SOME LOCAL CHEFS Â&#x201E;

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THE

FOODIE ISSUE

Treat Yourself

The Root Cellar’s Sera Cuni and wife Susan White prepare a laid-back comfort dish inspired by Sera’s Italian roots

“I GREW UP HAVING HOME-COOKED MEALS EVERY NIGHT, so that was a family tradition that has been important to me to maintain in my life with Susan,” Sera says. “For me, sharing a meal together at the dinner table with as few distractions as possible just makes for a happier home and life.” The couple cooks at home most days and it’s a team effort: Sera is the chef; Susan manages the cleanup. “We know what our strengths are!” Sera says. Although Sera and Susan typically stick to a paleo diet, which

chapelhillmagazine.com September/October 2016

involves lots of vegetables and lean meats, “we try and treat ourselves once a week with a non-paleo meal [like this one].” They’ll serve the ricotta gnocchi with bacon and a brown butter-sage sauce with a Brussels sprout side salad. “[This] dish is easy to throw together very quickly if we get home late or are rushed for time,” Sera says. “I always have the ingredients in our pantry and freezer; We love Melina’s Fresh Pasta [available at the Carrboro and Chapel Hill farmers’ markets on Saturdays], especially the gnocchi.” –Laura Zolman Kirk

FOODIE THE

ISSUE

Gnocchi with Bacon, Butternut Squash and Walnuts, Tossed in a Brown Butter Sage Sauce Ingredients 1 small butternut squash Olive oil

Remove from heat. Toss together with the cooked gnocchi and season with salt and pepper. (Note: Add some of the reserved

pasta water if needed to thin the sauce.) Plate and top with freshly grated Romano cheese.

Salt and pepper, to taste ½ lb. bacon, cut into lardons 1 lb. gnocchi (I use Melina’s Fresh Pasta from Durham) 1 medium shallot, sliced thin ½ cup salted butter (I prefer Kerrygold butter) ½ cup walnuts Juice of half a lemon ¼ cup sage, chiffonade 1 /3 cup Romano cheese (I prefer Romano but Parmesan is fine)

Directions Cube the butternut squash and place on a baking pan, drizzle well with one tablespoon of olive oil and season with salt and pepper. Bake at 350 F for 30 minutes, or until tender and crispy. Set aside. Slice the uncooked bacon into 1-inch-by-1/2-inch strips (lardons) and pan fry until crispy. Set aside. Boil the gnocchi until tender and drain. Reserve about a half cup of the pasta water. Place one teaspoon of olive oil in a saute pan and add the shallots. Cook until caramelized. Add butter. When butter begins to slightly brown, add the cooked squash, bacon and walnuts into the pan. Add lemon juice and toss the sage into the butter sauce mixture.

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September/October 2016 chapelhillmagazine.com

Shaved Brussels Sprout Salad with Lemon Vinaigrette Ingredients 1 lb. Brussels sprouts (You can buy shaved or slice whole sprouts into thin shavings.) 1 medium shallot, sliced thin 1 bunch dinosaur kale, chopped ¼ cup toasted pine nuts

/3 cup dried cranberries /3 cup Romano cheese 2 lemons, juiced 1 /3 cup olive oil Salt and pepper to taste ¼ tsp. crushed red pepper 1 1

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chapelhillmagazine.com September/October 2016

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Directions Mix thinly sliced Brussels sprouts, shallots and kale into a bowl. Add the toasted pine nuts, dried cranberries and Romano cheese. In a separate bowl, mix together the juiced lemon, olive oil, salt and pepper and crushed red pepper. Toss the dressing into the salad and serve. Â&#x201E;

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

FOO D & CO F F E E B E E R & B I C YC L E S 5 8 C H A P E LT O N

THE V ERANDA

CO U RT

SUITE 1 00

BRIAR CHAPEL

CO M I N G FA L L 2 0 1 6

September/October 2016 chapelhillmagazine.com

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Cooking for a Crowd Whether feeding family or friends, Bret Jennings of Elaine’s on Franklin makes fresh, crowd-pleasing dishes

JULIE JENNINGS MIGHT HAVE THE BEST BOOK club in Chapel Hill. With husband Bret taking the lead preparing food for the group, it’s no wonder they’ve stuck together as long as they have. “We’ve had the book club since before [our daughter] Kendall was born and she’s 16,” Julie says. Members Prity Kukovich, Sherri Johnson, Julie Crowe, Jennifer Strauss and Joanna Ramsey gather once a month to chat about their most recent read over wine and plenty of snacks. Using local ingredients and commanding flavors – the same approach he takes at his West Franklin Street restaurant – Bret put together a spread for lettuce wraps. Firing up his grill on the patio, he threw on marinated

chapelhillmagazine.com September/October 2016

From left: Kendall Jennings, Julie Jennings, Prity Kukovich, Bret Jennings, Sherri Johnson, Julie Crowe, Jennifer Strauss and Joanna Ramsey dig in.

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The Jennings family – Bret, Kendall, Curry, Spencer Rose and Julie – on their back patio.

meats, such as pork tenderloin, shrimp and shredded duck, and vegetables. Bret also made a spicy peanut sauce that works on so many other dishes from kebabs to raw vegetables. Garnishes like basil, mint and sprouts added depth to the meal and gave everyone options when creating their wraps. “The idea is that there are no rules,” Bret says. “You can add whatever you want to your wrap. I think two veggies and a protein works well.” With Bret at Elaine’s, Julie working at her shop, Uniquities, and the kids at various activities, Sunday evenings are their go-to family dinner night. All five – including Kendall, Spencer Rose, 11, and Curry, 8 – are fans of the same lettuce wraps and spaghetti and meatballs. On weekend mornings, they’ll gather around the kitchen island for breakfast or head out to shop for produce. “My kids will go to the [Carrboro Farmers’ Market] and everyone gets to pick something out,” Bret says. –Jessica Stringer

Spicy Thai Coconut-Peanut Sauce 2 Tbsp. chopped garlic 2 Tbsp. chopped ginger 1 cup peanut butter ¼ cup tamari or soy sauce 2 Tbsp. Sriracha 4 oz. unsweetened coconut milk 2 oz. hot water Scallions to taste Cilantro to taste Mint to taste Sesame seeds to taste Combine all ingredients through Sriracha in a food processor and pulse until incorporated. While processor is on, slowly drizzle in water then coconut milk. Do not overprocess. Check for flavor and consistency and adjust to personal preferences. Lastly, add some scallions, cilantro, mint and sesame seeds and pulse a couple more times so herbs are chopped into sauce, but not totally pureed. 54

chapelhillmagazine.com September/October 2016

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September/October 2016 chapelhillmagazine.com

THE

FOODIE ISSUE

Backyard Barbecue Brendan and Leslie Cox of Oakleaf and Alberello Cafe and Market throw a casual get-together for close friends

AT FIRST, LESLIE AND BRENDAN thought about throwing a dinner party, but “[We’re] not fancy, dinner-party people,” Leslie says. “We’d be using the nice china that our children have already told you we never use,” she laughs. Daughter Catie, 13, had indeed pointed out the “never used” china cabinet earlier. In the kitchen preparing for a crowd, Brendan and Leslie put kids Catie, Charlotte, 11, and Evan, 10, to work shucking corn. “They’re all old enough now that, frankly, I feel like they should be doing everything for us,” Leslie jokes. Charlotte loves to play hostess and makes a mean dessert, Evan likes to be the dishwasher and Catie is a whiz with paperwork, helping out Leslie, who runs Oakleaf’s front-of-the-house business. The spread at their historic Pittsboro home was impressive – grilled hamburgers and pork chops, as well as dry roasted pork belly, a salad of cucumber, tomato and cantaloupe, zucchini pickles and potato salad. “Brendan’s always afraid people are going to go hungry,” Leslie says. The chef was just as generous with his advice for cooking about any recipe. “Don’t forget to use salt, season as you go and don’t be afraid of butter: fat carries flavor,” he says. And buy good-quality ingredients: “You can only make a mediocre apple pie from mediocre apples,” Brendan says. –Laura Zolman Kirk

chapelhillmagazine.com September/October 2016

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BEST OF CHAPEL HILL 2016

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THE

FOODIE ISSUE

Dry Rub for Pork Belly 2 star anise pods 2 Tbsp. black peppercorns 1 Tbsp. brown sugar 3 cardamom pods 1 tsp. cayenne 1 Tbsp. Espelette pepper Kosher salt

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

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Grind spices together. Mix with an equal amount of kosher salt, and rub on a 4-pound pork belly at least 8 hours before cooking.

Brendan’s Potato Salad

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chapelhillmagazine.com September/October 2016

2 lb. potatoes, diced* White wine 1 Vidalia onion, diced 2 oz. chives, chopped ¼ cup Duke’s Mayonnaise 4 Tbsp. whole-grain mustard 14 dashes Tabasco 1 Tbsp. Worcestershire sauce Poach potatoes in a mixture of salted water and white wine. Drain and chill. Combine all other ingredients and fold them into the potatoes. Serve.

“Buy potatoes from the farmers’ market,” Brendan says. “It makes a difference.”

September/October 2016 chapelhillmagazine.com

chapelhillmagazine.com September/October 2016

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Keeping it Simple Andrea Reusing sticks to the basics with a one-pot dinner for Lantern’s family meal

can feed themselves.” She has these hopes for other children as well, specifically the 12 to 14 fourth- and fifth-graders she invites into Lantern’s kitchen once a week through their charitable Kitchen Patrol program, collaborating with UNC’s Communiversity

Youth Programs. “We cook with the kids

and then all eat together,” Andrea says, the goal of which is to “help children discover and improve the skills they need for a lifetime of cooking and eating good food.” –Laura Zolman Kirk

ALTHOUGH THE CUISINE ON Lantern’s menu is Asian, you won’t find much of that cooking in the kitchen at noon when the staff of about 18 gathers. “Normally, we have Mexican,” Andrea says. Think chilaquiles and posole, says chef de cuisine and partner Miguel Torres. “We try to have a plan,” he says with a laugh. Today, the plan calls for a hearty one-pot chicken and rice dish, like a paella but without the saffron and more in the southern tradition. This dish will “feed a crowd,” Andrea says. It’s perfect for a family meal at the restaurant or at home. Between 15-year-old Lantern and her new project in the Bull City, The Restaurant at The Durham Hotel, Andrea actually rolls up her sleeves in her home kitchen a couple times a week. “I cook really simple at home,” she says. For her husband, Mac McCaughan, and kids Arthur, 9, and Oona, 13, it is usually a meatless dish, since Mac is a vegetarian. But when she’s by herself, Andrea says she’ll sear up a hanger steak. And the kids are not afraid to jump in. “They like to come to work with me,” she says. Oona has been lending a hand in Lantern’s office, and Arthur is a big fan of crouton-making. When asked what she hopes her kids get out of their time in the kitchen, Andrea says, “I hope they’re comfortable with work being integrated into the rest of the lives, and, for cooking, I hope that they September/October 2016 chapelhillmagazine.com

Sticky Rice with Chicken, Shrimp and Clams Olive oil as needed

1 qt. sweet red pepper, diced

3 cups white wine

2 2½ lb. skin-on, bone-in chickens, cut into 10 pieces

1 qt. celery, diced

1-2 qts. of shellfish or poultry stock

Salt and pepper to taste 1 qt. onion, diced

2 qts. short grain rice ¼ cup sweet paprika Cayenne pepper to taste

1 cup wild shrimp, peeled 20-30 clams

6 cloves of garlic, minced

ur tate yo TIP: Ro frequently an large p imize hot to min ots. sp

chapelhillmagazine.com September/October 2016

Preheat oven to 350 F. In a large pan over medium-high, heat several tablespoons of olive oil and sear chicken seasoned with salt and pepper until all sides are evenly golden brown. Remove chicken and lower heat to medium, but do not clean pan. Add onion and cook until soft, then add garlic until lightly toasted. Add peppers and celery and season well with salt and pepper. Be patient when cooking the vegetables – saute until completely cooked, soft and

fragrant. Add a bit more oil and lightly toast rice. Add paprika and cayenne, then half the wine. Let wine reduce, then add additional wine to taste. Add stock in batches. For a saucier final product, add more stock. For dry, fluffy rice, use less. Add the dark meat, cover with a tight fitting lid and place in oven for 30 minutes, checking often. At 30 minutes, add white meat chicken, clams and shrimp for about 15 minutes or until finished cooking.

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September/October 2016 chapelhillmagazine.com

THE

ODIETime FOFamily

Jujube owner Charlie Deal, wife Chrissy and 10-year-old Benji enjoy slow-paced meals centered around seasonal ingredients and time together

ISSUE

ON ANY GIVEN SUNDAY AFTERNOON, you’ll find Chrissy and Charlie Deal in the kitchen listening to music as they chop up cucumbers and peppers for a quick cheese plate. Benji Pearson, Chrissy’s son and Charlie’s stepson, can be found during those sunny afternoons in and out of the kitchen, too: half the time playing, half the time helping out. “Benji will crush some cucumbers and raw peppers,” Charlie says. He loves his veggies, but “could eat about 20 of his mom’s biscuits drizzled with honey if we let him.” As a family, all are big fans of pizza and chicken, and Chrissy, as a “great cook with southern roots” in Charlie’s words, is a master at southern cuisine. One afternoon, the menu was homemade pickled cherry peppers stuffed with goat cheese, pa amb tomato bread, elote (Mexican corn), chicken wings and a homemade Caesar salad. “It’s a nice combination of things that are generally kid-friendly without being breaded chicken strips and string cheese,” says Charlie. For the meal’s less kid-friendly options, Charlie and Chrissy enjoyed whiskey sours and a bottle of blanc de noirs. “She basically turned me on to bourbon,” Charlie says of Chrissy. “Sure, I’d had it plenty of times, but she really got me into it and expanded my horizons, as I have done for her with wine.” –Laura Zolman Kirk

chapelhillmagazine.com September/October 2016

September/October 2016 chapelhillmagazine.com

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Charlie’s Caesar Salad Ingredients 2 large garlic cloves 8 anchovy filets 2 egg yolks 1 Tbsp. Dijon mustard Dash of red wine vinegar Juice of 1-2 lemons, divided

1½ cups olive oil Salt to taste Good bread for croutons 2 small heads of romaine lettuce Parmesan cheese

James P. Furgurson, DDS, FAGD D E N TA L E X C E L L E N C E • C O M PA S S I O N AT E C A R E W E H AV E M E R G E D P R A C T I C E S W I T H D R . D AV I D H O Y L E . HE AND HIS STAFF ARE NOW SEEING PATIENTS AT OUR EASTOWNE OFFICE.

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chapelhillmagazine.com September/October 2016

Chop the garlic and anchovy. Whisk together the yolks, mustard, vinegar and juice of one lemon. Add anchovy and garlic. Then, while constantly whisking, drizzle oil in: slowly at first, then you can go a little faster once you’ve established an emulsion. Add salt and more lemon juice to taste.* For the croutons, cut some good bread into cubes, toss them with olive oil, salt and pepper and bake them until golden brown at 350 F, or you can fry thick slices of bread in olive oil on both sides, season them (even rub some raw garlic on them when they’re hot and crispy), then cut them up. Cut the romaine as you like, toss with

t thick p is jus ad, m a a “The p of good bre n slices olive oil, the d n fried in ith garlic a n o dw s e a b e b S u r ato. m o o t ’s t t t. I s a cu rse sal us.” a o c h io wit g delic freakin

dressing, croutons and finely grated Parmesan cheese.

“Remember, Caesar dressing should be very assertive. Romaine is a watery lettuce, which is why strong, thick dressings work so well with it. Your dressing should taste too salty, too garlicky and too fishy when you taste it alone, because the water content in the lettuce will cut it. If it tastes just right alone, the salad will taste bland. I like to include the mustard because I like the taste, and it’s a bit of a cheat because it makes it easier to get a nice emulsion, which, of course, is crucial,” reminds Charlie.

September/October 2016 chapelhillmagazine.com

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“

I’m always telling [Benji] that, while it might seem cool to be really picky when you’re 10,” Charlie says, “it won’t be too long before the opposite is true.

“

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chapelhillmagazine.com September/October 2016

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Global Flavors The young sons of Vespa’s Seref Akbay have an appetite for all cuisines

AT 1 YEAR OLD, BERFO Akbay doesn’t yet know what he’s missing. Though he can eat fried rice, he has a few more months until he can really enjoy his parents’ cooking. His older brothers, Ronay, 10, and Deniz, 8, grew up enjoying the occasional meal at Vespa, the Italian and Mediterranean restaurant their dad Seref has worked at for the last decade. When Seref became the

The Akbay family – Deniz, Shu, Seref, Berfo and Ronay – at Vespa.

chapelhillmagazine.com September/October 2016

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September/October 2016 chapelhillmagazine.com

CROOK’S CORNER Crook’s continues to live up to its national reputation as a temple of Southern Cuisine. —Raleigh News & Observer

solo owner in 2012, he tweaked the menu and added influences from his native Turkey. When wife Shu Akbay brings the boys by to eat dinner after school at Carrboro Elementary, they happily greet their dad and take a seat at the bar or outside. Calamari, penne with smoked salmon and tilapia are just a few of Ronay and Deniz’s favorites. They’ve even been eager to get behind the stove and help cook “easy stuff like mashed potatoes,” according to Ronay. On the nights they don’t stop by Vespa, it’s Shu’s turn to take the lead in the kitchen. Hailing from Burma, she gravitates to flavorful Thai or Asian meals. She feeds her family dishes like green curry or yellow noodles with coconut milk curry, a favorite dish of Seref’s eaten on nights off at home. –Jessica Stringer

Penne Al Fumo On the menu: Crook’s Corner’s classics & seasonals Check us out at crookscorner.com Dinner Tuesday–Sunday at 5:30 pm • Sunday Brunch 10:30 am–2 pm 610 West Franklin Street, Chapel Hill, North Carolina 27516 • www.crookscorner.com Full bar includes local beers on tap • Reservations accepted. Walk-ins welcome • 919 929 7643

chapelhillmagazine.com September/October 2016

1 Tbsp. olive oil ½ Tbsp. garlic ½ Tbsp. shallot 2 Tbsp. fresh diced tomato 2 Tbsp. smoked salmon, cubed 1 Tbsp. herb butter A few fresh basil leaves

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Where Kitchen Design Is A Fine Art

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chapelhillmagazine.com September/October 2016

BEST UPSCALE RESTAURANT BEST PLACE FOR A DATE NIGHT BEST COMFORT/SOUTHERN FOOD BEST OVERALL RESTAURANT BEST CHEF (KEVIN CALLAGHAN)

Â˝ cup heavy cream Â˝ cup marinara sauce 4 oz. cooked penne pasta Â˝ Tbsp. green peas Fresh parsley Grated Parmesan In a sauce pan, heat olive oil over medium heat. Add garlic and shallot, tomato, salmon, butter and basil. Saute for about a minute and add cream. Cook about 5 minutes on low heat. Add marinara sauce, continue to cook and stir for about 5 minutes until sauce begins to thicken and reduce liquid. Add penne pasta and green peas. Saute around 1 minute and serve. Garnish with fresh parsley and grated Parmesan.Â Â CHM

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September/October 2016 chapelhillmagazine.com

THE

FOODIE ISSUE

Before and After…

The restaurant that is now Crossroads Chapel Hill is striking in its break – and its continuity – with the past.

THE RENOVATIONS AT THE CAROLINA INN’S Crossroads Chapel Hill restaurant were designed to retain a link with its storied past while attracting a new, more casual generation of diners. Now, a more open design trades its white linen tablecloth formality for a contemporary bar setting and extra indoor seating with the addition of relaxed outdoor seating (with Carolina Blue chairs, of course) around a fire pit. “Chapel Hill’s legendary Bill Friday said that the Carolina Inn is the University’s living room,” says Area General Manager Mark Sherburne. “With the recent renovation and expansion of Crossroads Chapel Hill, we wanted to expand on that tagline to say that the Carolina Inn is the University and Chapel Hill’s living room and dining room.” CHM

PHOTO COURTESY OF CAROLINA INN

chapelhillmagazine.com September/October 2016

PHOTO COURTESY OF CAROLINA INN

September/October 2016 chapelhillmagazine.com

THE

FOODIE

NOW IN ITS SEVENTH YEAR,

ISSUE

PHOTO COURTESY CHAPEL HILL ORANGE COUNTY VISITORS BUREAU

TerraVita has cemented itself as a beloved autumn tradition in Chapel Hill. This event – taking place Sept. 28 through Oct. 1 – will include returning stars, new talent, great classes and, of course, lots of delicious food and drinks. When planning the festival, Colleen says, “I try hard to pick people and personalities who are really supportive of the community, always.” The people she chooses to cook, teach classes and honor at TerraVita are “not just great chefs, but they’re great at supporting the other initiatives in their community that relate to food.” We asked Colleen what locally minded events we should look forward to this year… and buy tickets for immediately (they’re going fast, y’all!).

EAST MEETS WEST DINNER Wednesday, Sept. 28

Started six years ago, this dinner is an annual favorite, and it sets the tone for the whole event. “[The dinner] started with two chefs,” says Colleen, “one from the eastern part of the state and one from the western. It’s evolved into nine chefs from across the state, and each one makes a dish that represents either their region or what their favorite food is to elevate, cook and prepare. Then we integrate them all. They collaborate, and it is just such a lovely vibe. It’s kind of like a kumbaya for the chefs;

EVENTS

TerraVita Can’t-Miss

FOUNDER COLLEEN MINTON GIVES US THE SCOOP ON THIS YEAR’S FESTIVAL 78

chapelhillmagazine.com September/October 2016

FOODIE THE

they love it, and it is also a great representation of what our state has to offer.”

ISSUE

A CAROLINA FOOD SUMMIT Wednesday and Thursday, Sept. 28-29

THE SUSTAINABLE CLASSROOM Friday, Sept. 30

PHOTO BY SARA LOGAN

PHOTO BY PETER TAYLOR

New this year, the summit is the result of a partnership between TerraVita, EducationNC, the UNC Food For All campaign and the Triangle-based Jamie Kirk Hahn Foundation. “We are always trying to figure out how to make [the festival] more engaging to different audiences,” Colleen says about this new two-day feature aimed at empowering the community to discuss food issues from hunger and policy to sustainability. Don’t miss the State of North Carolina Foodways with Marcie Cohen Ferris.

GRAND TASTING ON THE GREEN Saturday, Oct. 1

Save room for samples from 40 chefs that pair with more than 120 The heart and soul of TerraVita, Colleen admits the classroom portion sustainably produced beverages at Southern Village. New this year is that combines workshops, tastings, demos and discussion is “probably the reason I do this whole festival.” She’s most passionate about offering the artisan tent that will feel like a “festive farmers’ market on the front end,” says Colleen. Expect a dozen or so participants including a knife rich, multifaceted programming to her audiences and loves watching craftsman and food purveyors offering bread, pasta sauces and more, chefs and industry experts come together to collaborate. Of her eight which is a great way to bring home your favorite bites. classes this year, Colleen is most excited about the ones diving into the world of heirloom plants, ethical meats and the culture and heritage BONUS: DEEP RUN ROOTS DINNER behind Southern food, all taught by heavy hitters such as Vivian Thursday, Sept. 29 Howard, Craig LeHoullier and Toni Tipton-Martin. Sadly, this event celebrating chef Vivian Howard from Chef & the Farmer in Kinston and her PBS show “A Chef’s Life” sold out in July, HILL FIRE: PITS, SPITS & GRILLS DINNER Friday, Sept. 30 but it is still worth noting for the special relationship the star shares with the festival. Vivian’s been a participant since the beginning and since Held at the Carrboro Town Commons, this dinner features “basically her cookbook drops the week after, she’ll be the toast of the evening. all men and women who love to play with fire,” Colleen says. Chefs come in from across the Southeast, and this year will include Sam Jones Five chefs – including Crook’s Corner’s Bill Smith – will be putting their own spin on her dishes. –Laura Zolman Kirk CHM from Winterville, chef Jeremiah Bacon from Charleston among others. September/October 2016 chapelhillmagazine.com

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CLOCKWISE FROM TOP LEFT Gennaro Villella (olive oil producer), Stefano Ciotti (chef of Nostrano, a restaurant in Pesaro, Le Marche) and chef Teddy Diggs; eats and drinks from around Italy; enjoying the scenery and the sunflowers.

I was obsessed with the cultural exploration of food before I entered middle school. I grew up watching the early productions of the Food Network and was moved by the information that my childhood heroes fed to me nightly. I particularly remember loving Mario Batali on “Molto Mario” and the history of Italian food that he shared with me. Later in life, when I had the opportunity to leave culinary school for an externship, I joined the ranks of one of the best Italian restaurants in the country. I spent long days and nights grinding away in the kitchen, and my obsession grew, compelling me to uncover the nuances of regional Italian cooking. Now, as the executive chef of Il Palio restaurant, I lead a team that celebrates the great tradition of the Mediterranean country’s hospitality and cooking. Throughout my culinary journey, my drive to explore the history and heart of Italian cooking has never waned. For the past three summers, when the pace of Chapel Hill slows, I retreat to Italy to immerse myself deeper into the land of pizza, prosciutto and pasta. I feel blessed to have a job that provides me with the opportunity to escape to a country that will hold my attention for a lifetime. 48 HOURS IN ROME During my latest journey this past July, I landed in the Eternal City with only 48 hours to

Roaming Rome IL PALIO CHEF TRAVELS TO THE ETERNAL CIT Y TO GET HIS FILL OF CULINARY INSPIRATION BY TEDDY DIGGS

chapelhillmagazine.com September/October 2016

Sponsored by TOPO Organic Spirits, Chapel Hill, NC

The Drink

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ife gets crazy busy as fall unfolds, so we’ve put together a simple cocktail where you can do less prepping and more relaxing. This drink has those energetic flavors you love but uses only a few carefully balanced, easily accessible ingredients. The flavors in the mix pair well with many dishes, including fall favorites like Carolina barbeque. Try expanding beyond beer and serving this citrusy gem. It will give pork a new dimension. And, oh yeah, did we mention that you can turn it into a frozen treat for grown ups? Now, you’re livin’ the dream. The recipe expands easily to fill molds or an ice cube tray. THE ARBORETUM 1 ½ oz. TOPO Organic Vodka ½ oz. St. Germaine Freshly Squeezed Grapefruit Juice Kiwi Slices Grapefriut Slices

A QUICK PUT-YOUR-FEET-UP DRINK FOR THE BUSY FALL SCHEDULE. IT’S CRISP, CITRUSY AND SLIGHTLY SWEET.

Pour TOPO Organic vodka and St. Germaine into a glass with ice. Fill glass with grapefruit juice to your taste preference. Transfer mixture into a shaker and shake until very cold. Pour back into glass and garnish with a kiwi or grapefruit slice. (Or both!) If you want to add a little more texture and aroma, leave a little pulp in the freshly squeezed grapefruit and add a sprig of mint.

Whether you want to just sip at sunset, or celebrate the fact that you are over 21 and can do a freezer takeover, commit this one to memory so you can pull together a balanced blend in a snap. –Esteban McMahan, TOPO Spirit Guide

ENJOY A BOOZY TAKE ON THE FROZEN POP. TRIPLE THE RECIPE, POUR INTO ICE MOLDS WITH KIWI AND FREEZE.

TOPO Organic Vodka is available in ABC stores throughout NC, $29.95. Want to visit the distillery? Book tours online at topodistillery.com.

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experience the best that Rome had to offer. It was my first time visiting this iconic city, and I was on the final stretch of a two-week exploration of all things related to food and wine in central Italy. I spent the previous portion of my research trip exploring the nooks and crannies of rural Umbria and Le Marche. In Norcia, I successfully hunted for summer truffles – the jewels of Italy – guided by a prized truffle hound. I visited and dined with Il Palio’s olive oil-producing family in Colli Martani, and I sampled native vintifications with our wine producers in Montefalco and Jesi. I was connecting directly with the people, the products and the processes that I work with throughout the year, and my goal for Rome was to make the same connection with the flavors that the city harbors. DAY 1 My first stop was one that I had literally been dreaming about for some time (yes, chefs dream about food!), and it did not disappoint. I tasted what I now know to be the best pizza of my life – a light, crisp and airy potato pizza glistening with olive oil from the dough master Gabriele Bonci Pizzarium. I was blown away, and my time in Rome could have been satisfied from a single bite there. Ah, Ristorante Roscioli. I feasted on a remarkable pasta dish of bombolotti all’ amatriciana that was perfectly studded with crispy bites of rendered guanciale. An equally satisfying plate of cacio e pepe followed – a tonnarelli pasta perfectly dressed in a barely present sauce that smacked of Pecorino Romano cheese and black peppercorns. I progressed through the remainder of day one with the help of strong, rich espresso that I drank from a small mug and dense gelato that enabled me to explore another neighborhood trattoria for dinner. I faced down a spread of carbonara, braised beef meatballs with bitter greens and a Thursday tradition of soft potato gnocchi with tender braised oxtail ragu. 82

chapelhillmagazine.com September/October 2016

DAY 2 The next morning, I skipped the ubiquitous Italian breakfast of cured salumi and cheeses in order to save room for an early start, and as the day began I tackled the famous Roman fried treats of supplì (think crisp and cheesy rice croquettes), mozzarella in carrozza (the original mozzarella stick) and stuffed squash blossoms. I had pizza bianca that was stuffed with rich mortadella and later sampled the cracker-thin pizza romana topped with a light tomato sauce and almost translucent slices of prosciutto that melted as soon as it hit my mouth. For an afternoon snack, I ate crostini that were topped with a briny buffalo milk cheese and preserved anchovies before being roasted in a wood fire. I had traditional cookies and pastries from Forno Campo de’ Fiori, arguably the best bakery in Rome, and indulged in more gelato (surprise!). At half past 9 p.m. I made it to the neighborhood of Testaccio that is known for cookery of the quinto quarto (literally the “fifth quarter”), which is the offal meat or organ meat of animals. I dove into classics that I love and that tasted just as I hoped that they would have – dishes like braised tripe and the unique rigatoni con la pajata, which is perfectly al dente rigatoni pasta with fresh veal intestine that are cooked while still holding their mother’s milk. It is dishes such as this that are absolutely quintessential to the culinary character of Rome. Four courses later, I had accomplished my “Everest,” as they say, stuffed with the purest and most unforgettable flavors of the city! I am ever-inspired by my Italian mentors and friends both here and abroad, and when I travel there I am instantly reminded of the lifelong culinary journey I am pursuing. It’s delicious and adventurous but always meaningful and moving. And although I returned with new techniques and fresh flavors, I reaffirmed what I have always believed about my lifelong passion: Italian cooking is thoughtfully prepared, served simply and deeply connected to its regions. CHM

Summer’s Last Hurrah

WITH TEMPERATURES

slightly lower, it’s finally the right weather for a picnic. Try this recipe from Bill Smith of Crook’s Corner’s for standout deviled eggs

the vegetables. Season with salt and pepper and taste. (“I only add pimiento if I have an open can on hand in the kitchen,” says Bill.) The dryness of egg yolks vary, so sometimes you may need to add more mayonnaise (or mustard if you prefer). Divide the yolk mixture among the cooked egg whites. You should be able to fill them generously. Just before serving dust with the paprika. CHM

12 large eggs

1 Tbsp. dry mustard

1 Tbsp. apple cider vinegar 2 Tbsp. yellow mustard

WINNER

BEST OF CHAPEL HILL 2016

1 Tbsp. mayonnaise

2 jalapenos, seeded and minced ½ cup minced red onion 1 stalk of celery, minced (2 Tbsp. chopped pimiento)

Grazie Mille!

Thanks to all our customers for voting us Best in Chapel Hill!

½ tsp. salt 1/ 8

black pepper

Smoked paprika mixed with chili powder to dust the tops Cover the eggs, uncrowded, with cold water by a depth of two inches in a non-reactive saucepan. Bring to a hard boil. Cook for two minutes. Cover and remove from heat. After about 15 minutes, pour off the water and cover the eggs with ice. Wait 5 minutes, and then roll each egg on the tabletop with the palm of your hand, gently pressing to crack the shells all over. Cover the eggs with warm water. Wait another 5 minutes and then peel. The shells should come away easily. Halve the eggs lengthwise and remove the yolks to a mixing bowl. If any whites break, add them to the yolks. Mash roughly with a fork. Stir in the dry mustard, vinegar, mustard and mayonnaise thoroughly. Then fold in

From your friends at Italian Pizzeria III 508 West Franklin Street, Chapel Hill 919-968-4671 • italianpizzeria3.com

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THREE YEARS AGO, Mena Choi experienced a breakthrough that takes some adults years to discover: “If you follow the recipes correctly, [the food] tastes amazing.” She was hooked after a week at C’est si Bon summer cooking camp where she peeled and grated alongside her classmates as they prepared dishes inspired by Asian cuisine. A few years and many home-cooked meals later, her mom, Tracy DeLozier, spotted a tweet from First Lady Michelle Obama asking for kid recipes as part of her Let’s Move initiative. “My mom saw [the fifth annual Healthy Lunchtime Challenge] and said, ‘Why don’t we try this? We both like cooking,’” recalls Mena, now 10. For her submission, she drew from her Korean heritage, choosing lentils as the base of her patties since “they’re a protein and a vegetable” and using gochujang (Korean hot pepper paste) to bind them together. (Younger brother William Choi, 8, and dad Steve Choi were willing guinea pigs.) When Tracy told Mena that she was the winner for North Carolina, the tyro chef was ecstatic. In July, mother and daughter flew to Washington, D.C., where they went sightseeing and met the other 55 young chefs from across the country. The main event was a garden-themed Kids’ “State Dinner” – held at lunchtime – in the East Room. “They actually announced us by state to go enter,” Tracy says. When it was her turn to pose for a photo with the first lady, Mena had to ask about a Korean side made of fermented cabbage. “I told her, ‘I heard you like kimchi,’” Mena recalls. “She said, ‘Yes, yes, I do,’ and she said she makes a lot of it.” Then Mena told the first lady about her healthy, winning recipe. “The coolest thing was as [Mrs. Obama] was leaving she whispered to me, ‘I think I mention Korean lentil patties in my speech!’ Tracy says. “And she did.” Back in Chapel Hill, the sixth-grader at Immaculata Catholic School has years to consider any fledging culinary ambitions. For now, you’ll find Mena making her favorite snack – oven-baked kale chips – or eating at Mixed Casual Korean Bistro (find her recipe on their menu this fall) with her family.

In The

A Kid Kitchen 10-YEAR-OLD MENA CHOI’S WINNING RECIPE TOOK HER ALL THE WAY TO THE WHITE HOUSE BY JESSICA STRINGER | PHOTOGRAPHY BY BRIANA BROUGH September/October 2016 chapelhillmagazine.com

DISCOVER

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Korean Lentil Patties Makes 6 servings For Korean Lentil Patties 3/4 cup brown lentils, rinsed and drained 2 cups vegetable broth 1 yellow onion, peeled and chopped 1 tsp. minced garlic 2 Tbsp. Korean hot pepper paste or red chili paste 1/4 cup dried cranberries 1/4 cup chopped walnuts Juice from 1/2 fresh lemon 1 tsp. kosher salt 1/2 tsp. freshly ground black pepper 1 cup rolled oats 1 egg 1/2 cup panko breadcru mbs Olive oil

For Greek Dill Yogurt 1 cup low-fat Greek yogurt 1 tablespoon dill 1 To make the Korean Lentil Patties: In a large stockpot, combine lentils with the broth and bring to a boil over mediu m-high heat. Cover, reduce heat to low and simmer until tender, about 30 minutes. Once tender, drain the lentils to remove any extra liquid and let cool for 10 minutes. In a large mixing bowl, combine the lentils with the remaining ingredients except the breadcru mbs. Form into 6 balls with your hands. Place breadcru mbs on a plate and roll the balls in the breadcru mbs, flatten into patties and refrigerate for at least 30 minutes. Meanwhile, preheat the oven to 400 F. Place the patties on a large baking sheet and drizzle olive oil over the top of the patties. Bake for 25 minutes or until golden brown. Serve with Greek Dill Yogurt. 2 To make Greek Dill Yogurt: In a small bowl, whisk together the yogurt and dill and serve with the patties. CHM

chapelhillmagazine.com September/October 2016

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Chef & owner Josh DeCarolis of Mothers & Sons makes pasta from scratch.

What’s Cooking Durham? in

WHERE TO EAT WHEN IN THE BULL CIT Y

BY L AURA ZOLMAN KIRK | PHOTOGRAPHY BY BRIANA BROUGH

HOUGH WE LOVE OUR FOOD SCENE

The menu at both the downstairs restaurant and rooftop bar include locally sourced and inspired Southern cuisine such as red poll beef tartare, spring pie with asparagus and Durham mushrooms, and guacamole with fresh masa tortilla chips.

here in Chapel Hill, it’s impossible not to be curious about that city a few miles to the east. Our sister publication Durham Magazine has been covering the food scene for years and national attention from Southern Living, Bon Appétit and others confirms it: Durham’s culinary landscape is hot, albeit hard to keep up with. We’ve collected just a few of the Bull MATTHEW KELLY MONOPOLY Matthew has the well-earned title of restaurateur with the City’s most recent additions to bring you into the know. opening of his second and third restaurants. He and Josh

LOVE LANTERN? You’ll most certainly love James Beard Award-winning chef Andrea Reusing’s restaurant at The Durham Hotel.

chapelhillmagazine.com September/October 2016

DeCarolis officially opened Mothers & Sons downtown in

June, with Josh serving as chef. The menu features regional Italian food including handmade pasta dishes and other

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delights such as sheep’s milk ricotta, olive oil and tomato bruschetta and housemade coppa. That same month, Matthew debuted Lucky’s Delicatessen featuring a lineup of handcrafted sandwiches, soups and salads, as well as artisan meat and cheeses by the pound. Both Mothers & Sons and Lucky’s are located on West Chapel Hill Street next to his tapas restaurant, Mateo, and we hear Matthew has yet another downtown restaurant ramping up, this time of the seafood variety, in the former Fishmonger’s space a few blocks away.

few miles away. Order the pulled pork, of course, but also the fried chicken, pimento mac-and-cheese and hushpuppies.

NIGHT OUT

ABOVE Red snapper, heirloom carrots, Vidalia soubise and ginger on the patio at Boheme. BELOW Fried chicken at Picnic.

Located adjacent to Durham Performing Arts Center (DPAC), NanaSteak is the perfect selection for a date night out. The restaurant is part of the Nana’s family of restaurants in Durham and was launched by partners chef Scott Howell, Aubrey Zinaich-Howell and their friends Tyler Joplin Vanderzee and Brad and Graham Weddington. The menu offers various cuts of beef and steaks, plus other meats like salmon and tuna steaks and pastas like beef short rib ravioli.

LITTLE SPACE, BIG TASTES Littler, a new restaurant from the owners of Pizzeria Toro, is open for dinner Wednesday through Monday. All reservations are taken online, and the menu is expected to change often, but will include dishes like raw oysters and house spaghetti with Spanish mackerel and cured egg. The cocktails will also be seasonal and currently include selections like “That Thing” made with rye whiskey.

PRIZE-WINNING PIGS Picnic, a locally sourced whole hog, eastern barbecue restaurant, was listed by TIME magazine as one of “The 8 Best BBQ Spots in the Carolinas.” The article, written by Rien Fertel, touted the restaurant’s commitment to using heritage-breed pigs raised on a farm only a

MMM… SUSHI Offering quality sushi from seasonal seafood, M Sushi’s menu changes frequently based on what’s fresh and inspiring to chef and owner Michael Lee. Creative selections include rolls like “Unagi Maki” with BBQ eel and fried garlic, but, for the full experience, participate in one of the several-course omakase options.

‘UNCONVENTIONAL’ ON 15-501 Located right on the edge between Chapel Hill and Durham on Durham-Chapel Hill Boulevard, Giorgios Bakatsias’ newest restaurant Boheme – pronounced “Bo-em” – features a seasonally driven menu, vast patio, outside bar and chef’s table for an artfully curated dining experience. We suggest retreating to the garden for a glass of wine after dinner. CHM September/October 2016 chapelhillmagazine.com

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D I N I N G

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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

CHAPEL HILL East Franklin Street Artisan Pizza Kitchen Sandwiches, hamburgers, pizza. 153 E. Franklin St.; 919-929-9119 [B]SKI’S Specialty wraps. 147 E. Franklin St.; 919-969-9727 Bandido’s Mexican Cafe Burritos, salads, quesadillas, tacos. 159-1/2 E. Franklin St.; 919-967-5048 Benny Cappella’s Pizza, by the slice or whole pie. 122 E. Franklin St.; 919-240-5286 Buns Serves gourmet burgers, fries and shakes made from fresh ingredients. 107 N. Columbia St.; 919-240-4746 Carolina Coffee Shop The mainstay serves casual American cuisine for breakfast, lunch and dinner. 138 E. Franklin St.; 919-942-6875 Cosmic Cantina Burritos, salads, quesadillas, tacos. 128 E. Franklin St.; 919-960-3955 Four Corners American fare, nachos, wings, pasta. 175 E. Franklin St.; 919-537-8230 IMBIBE Bottle shop and restaurant featuring pizza, salads and appetizers. 108 Henderson St.; 919-636-6469 Kurama Sushi & Noodle Express Dumplings, salads, noodle dishes. 105 N. Columbia St.; 919-968-4747 Linda’s Bar & Grill Local beer, sweet potato tots, cheese fries, burgers. 203 E. Franklin St.; 919-933-6663 Ms. Mong Mongolian BBQ, banh mi, fusion burritos. 163 E. Franklin St.; 919-933-5277 R&R Grill Spicy wings, kabobs, flatbread pizza. 137 E. Franklin St.; 919-240-4411 Roots Bakery, Bistro & Bar Farm-to-table American and Central American fusion. 161 E. Franklin St.; 919-240-7160

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chapelhillmagazine.com September/October 2016

TASTE

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

SPANKY’S A Chapel Hill institution since 1977, the American bar and grill serves hamburgers, brown sugar baby back ribs, garden fresh salads and more. 101 E. Franklin St.; 919-967-2678; spankysrestaurant.com Sugarland Cupcakes, gelato, pastries. 140 E. Franklin St.; 919-929-2100

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

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

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

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

Sutton’s Drug Store Burgers, sandwiches, breakfast, milkshakes. 159 E. Franklin St.; 919-942-5161

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

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 Chapel Hill's only distillery also offers beers and American food, like burgers and flatbreads. 100 E. Franklin St.; 919-929-8676; thetopofthehill.com TRU Deli & Wine Sandwiches and wine. 114 Henderson St.; 919-240-7755 Ye Olde Waffle Shoppe Waffles, pancakes, eggs. 173 E. Franklin St.; 919-929-9192

BREADMEN’S A variety of burgers, sandwiches, salads and grilled meat, with daily soup and specials. All-day breakfast; vegetarian options. 324 W. Rosemary St.; 919-967-7110; breadmens.com Carolina Ale House Pub food, beer, wine and specialty cocktails. 419 W. Franklin St.; 919-904-7288 Carolina Brewery The fifth-oldest brewery in the state. 460 W. Franklin St.; 919-942-1800 Cholanad Restaurant & Bar Contemporary and traditional South Indian cuisine. Catering available. 308 W. Franklin St.; 800-246-5262 CRÊPE TRADITIONS Sweet and savory crêpes, coffee, espresso. 140 W. Franklin St., Ste. 120; 919-391-9999; crepetraditions.com

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NEWS BITES SO FETCH Fetch Hot Dog Co. is open for business Tuesday through Sunday behind Nash Street Tavern in downtown Hillsborough. (Check the mobile hot dog stand’s Facebook page for their changing Monday location.) Menu offerings include classics like the Carolina dog and hand-cut potato chips alongside selections like “The Katy Perry” dog with brown mustard-braised cabbage and onion. WINE WINNERS Wine Spectator recognized Crossroads Chapel Hill, Elaine’s on Franklin, Bin 54, elements and The Fearrington House Restaurant with Restaurant Awards of Excellence for their dedication to wine. WELCOME TO THE TABLE Babalu Tacos & Tapas will open its sixth location nationwide in Chapel Hill’s Eastgate Crossing alongside Chopt, a fast-casual restaurant specializing in unique, customizable salads. Both are slated to open in the spring of 2017. UNDER-THE-RADAR Chapel Hill was listed by Zagat as one of the “16 Under-the-Radar Southern Food Destinations.” The article, published in March, notes chefs Bill Smith and Andrea Reusing as big players in the food scene, as well as favorite establishments such as Mama Dip’s, The Crunkleton, Sutton’s Drug Store, Weaver Street Market and our farmers’ markets. FRESH CATCH James Clark and Bill Hartley, both formerly of The Carolina Inn, are combining forces for a new project in Pittsboro: Postal Fish Company, which will be dedicated to serving seasonal fish harvested along the Atlantic coast. The project recently met its fundraising goal on Kickstarter and is in the planning stage.

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

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

like Dinner. ELAINE’S ON FRANKLIN Fine regional Ameri454 W. FRANKLIN ST. • CHAPEL HILL can cuisine, made with the freshest 960.2770 • www.elainesonfranklin.com local ingredients; all ABC permits. 454 W. Franklin St.; 919-960-2770; elainesonfranklin.com

Silver Medal: Best Restaurants of 2011, News & Observer

Guru India Restaurant Tandoori, thali, curry. 508-A W. Franklin St.; 919-942-8201 ITALIAN PIZZERIA III Pizza, calzones, subs. The "place to be" in Chapel Hill for 35 years. 508 W. Franklin St.; 919-968-4671; italianpizzeria3.com Jasmin Mediterranean Bistro GreekLebanese cuisine. 100 W. Franklin St.; 919-903-8869 Kipos Greek cuisine in a relaxed, upscale setting; outdoor dining. 431 W. Franklin St.; 919-425-0760 Lantern Pan-Asian cuisine. 423 W. Franklin St.; 919-969-8846

G U I D E

Mellow Mushroom Classic Southern pizza. 310 W. Franklin St.; 919-929-1941 Merritt’s Store & Grill Sandwiches, breakfast biscuits, burgers. 1009 S. Columbia St.; 919-942-4897 Mint North Indian subz korma and chicken jalfrezi. 504 W. Franklin St.; 919-929-6188 Moe’s Southwest Grill Made-to-order burritos, nachos, quesadillas and more. 110 W. Franklin St.; 919-914-6217 Noodles & Company Asian, Mediterranean, American noodles. 214 W. Franklin St.; 919-967-7320 The Northside District Specialty cocktails and international bar food. 403 W. Rosemary St.; 919-391-7044 Old Chicago Pizza and Taproom Deep-dish pizza, calzones, salads and beer. 140 W. Franklin St.; 919-903-9150 SANDWHICH Hot and cold specialty sandwiches and burgers. 407 W. Franklin St.; 919-929-2114 Spicy 9 Sushi Bar & Asian Restaurant Sushi, Thai curries, bibimbap and other Asian entrees. 140 W. Franklin St.; 919-903-9335 Talulla’s Authentic Turkish cuisine; all ABC permits. 456 W. Franklin St.; 919-933-1177 Trolly Stop Specialty hot dogs and burgers. 306B W. Franklin St.; 919-240-4206 VESPA Innovative Italian and Mediterranean cuisine in a setting that can accommodate parties, receptions and special events. Parking and patio dining. 306D W. Franklin St.; 919-969-6600; vespanc.com Vimala’s Curryblossom Cafe Traditional Indian tandoori and thali. 431 W. Franklin St.; 919-929-3833

La Residence French-inspired cuisine made from fresh ingredients. 202 W. Rosemary St.; 919-967-2506

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

Lime & Basil Vietnamese fare. 200 W. Franklin St.; 919-967-5055

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

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

YOGURT PUMP Since 1982, YoPo has served up frozen yogurt treats and shakes with unique flavors. 106 W. Franklin St.; 919-942-7867; yogurtpump.com

Village Plaza/East Franklin Street/ Eastgate Crossing Caffe Driade Carrboro Coffee, bowl-size lattes, local baked goods, beer and wine. 1215-A E. Franklin St.; 919-942-2333 September/October 2016 chapelhillmagazine.com

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Carolina 1663 Contemporary Southern fare at the Sheraton. 1 Europa Dr.; 919-969-2157

Penguin’s Cafe Salad bar, hot bar, sandwiches. Whole Foods Market, 81 S. Elliott Rd.; 919-968-1983

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

Red Pepper Chinese restaurant offering traditional Szechuan dishes. 1704 E. Franklin St.; 919-968-3488

La Hacienda Burritos, salads, quesadillas, tacos. 1813 N. Fordham Blvd.; 919-967-0207 The Loop Pizza Grill Pizzas, soups, salads, sandwiches, burgers. Eastgate Crossing; 919-969-7112 Market Street CoffeeHouse Coffee, pastries and more. 227 S. Elliott Rd.; 919-968-8993 Min Ga Korean cuisine. 116 Old Durham Rd.; 919-933-1773 MIXED CASUAL KOREAN BISTRO Specializes in customizable bibimbap bowls; 1404 E. Franklin St.; 919-929-0047; mixedkoreanbistro.com

SQUID’S Fresh seafood options include woodgrilled fillets, live Maine lobster, fried seafood and oysters. 1201 N. Fordham Blvd. (15-501); 919-942-8757; squidsrestaurant.com Sunrise Biscuit Kitchen Drive-thru biscuits, sandwiches, burgers, hot dogs. 1305 E. Franklin St.; 919-933-1324 Tandoor Indian Restaurant Traditional Indian cuisine, vegan options. 1301 E. Franklin St.; 919-967-6622 Twisted Noodles Thai noodle soups, pan-fried noodles. Eastgate Crossing; 919-933-9933

Monterrey Traditional Mexican cuisine. 237 S. Elliott Rd.; 919-969-8750

University Place Alfredo’s Pizzas, calzones, salads, subs, pasta, desserts. 919-968-3424

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

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

MAPLE VIEW MOBILE Ice cream outpost of the Hillsborough dairy farm. 919-244-1949; mapleviewfarm.com Red Bowl Sushi, bento boxes. 919-918-7888 TRILOGY American cafe featuring innovative twists on classic dishes. Silverspot Cinema; 919-357-9888; silverspot.net Village Burgers Gourmet burgers with sides like sweet potato fries and tater tots. 919-240-4008

at Southern Season • Lunch and • Dinner Breakfast Shrimp WEATHERVANE grits, sweet Weekend potato fries and otherBrunch gourmet takes on classic flavors. 919-929-9466; southern season.com/restaurant/chapel-hill/

Martin Luther King Jr. Boulevard (Airport Road) Hunam Chinese Restaurant Cantonese Contemporary cuisine with a Southern highlighting local ingredients cuisine. 790 flare MLK Jr. Blvd.; 919-967-6133 2012 Champions of the “Got to be NC” Competition Dining Series 201 S. Estes Drive, University Mall, Chapel Hill 919-929-9466 | southernseason.com/weathervane

A California-Inspired Mexican Grill

ic Flavor Authent dary Legen Taste

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

Ask about our catering! 504 Meadowmont Village Circle

984.999.4803

eatchronictacos.com

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

D I N I N G

JOYOUS COOKING

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

Creating Your Own Recipe While most folks headed for the beach or the mountains this summer, we shot past the Blue Ridge to the unlikely tourist destination of Columbus, Ohio. A book conference lures us there every other summer, and we’ve gotten to know this unexpectedly appealing city well enough to have some regular haunts. Our favorite dinner spot is one of the city’s finest restaurants, Barcelona, located, ironically, in a historic district called Germantown. Though just about everything on Barcelona’s menu tempts me, I always choose vieiras, which is without doubt the best scallop dish I’ve ever tasted. The combination of scallops, bacon, fresh shiitake mushrooms, dates and tiny lima beans served in a creamy sauce is absolutely perfect. So perfect, I would never deign to try it at home. But when I got back to Chapel Hill, I

still craved scallops and wondered why I so rarely buy them. Ah yes … the price! Though they are once more plentiful in Atlantic waters, those fat, luscious sea scallops still cost over $20 per pound. I challenged myself to come up with a recipe that used no more than a halfpound of scallops for two servings. Bacon, the bivalve’s soulmate, was essential, and so was a creamy sauce to carry the flavors. Pasta would make it a one-dish meal to be served with only a green salad. And it had to be easy enough for me to make without a lot of fuss. So I did what we all do … Googled ‘scallops and bacon.’ Dozens of recipes popped up, of course, from scallops for idiots to excessively fancy chefs’ creations. The simplest recipes, using only scallops, bacon and cream, may be good, but I wanted more complex flavors: the

aromatic quality of the onion family, a hint of acidity from tomatoes and wine, the brightness of lemon peel, the umami of fish stock and a hint of chili heat. I added these layers of flavor with items I had on hand. It worked! My very first attempt was almost as delicious as Barcelona’s dish. This will be my new go-to scallop recipe. If good sea scallops aren’t available, use bay scallops. And this dish would be almost, but not quite, as tasty with shrimp.

Pasta with Scallops and Bacon Makes two generous servings /3 lb. dry linguini or spaghetti

3-4 slices bacon ½ pound sea scallops Salt and pepper to taste 2 Tbsp. olive oil 2 cloves minced garlic 3 Tbsp. minced shallot or sweet onion ¼ cup white wine or white dry vermouth ½ cup seafood stock* ½ cup heavy cream 1 tomato, chopped, or 1 Tbsp. tomato paste Pinch of red pepper flakes (or dash of Tabasco) ½ tsp. grated lemon rind ¼ cup grated Parmesan cheese

PHOTO BY JAMES STEFIUK

G U I D E

Cook the pasta according to package directions and drain in a colander. In a medium saute pan, cook the bacon until crisp. Drain on paper towels. Remove from heat and roughly chop it. Set aside, keeping the bacon grease in the pan. If scallops are large, cut in half horizontally. Season them with salt and pepper and pan sear them in the hot

bacon fat for only about 1½ to 2 minutes per side and set aside with the bacon. Drain the bacon fat from the pan and add the olive oil. Add garlic and shallot or onion. Cook for a minute or so to soften the vegetables. Add the white wine and stock and simmer quickly for a few minutes until the liquid has reduced by half. Add the cream and simmer for an additional 2 minutes. Add the bacon, scallops, tomato, red pepper (or Tabasco) and lemon rind to the sauce and adjust seasonings with more salt and pepper, if needed. Simmer for a minute or two before adding the pasta and Parmesan cheese. Toss together the pasta and sauce before serving. *‘Better than Bouillon’ Fish Base makes a serviceable quick fish stock and keeps forever in the fridge. It’s handy for recipes that use just a small amount of stock. CHM

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KITCHEN Bistro-style dining with a seasonal menu that always includes mussels. 764 MLK Jr. Blvd.; 919-537-8167; kitchenchapelhill.com

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

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

Joe Van Gogh Coffee and pastries. Timberlyne Shopping Center; 919-967-2002

Queen of Sheba Ethiopian cuisine. Timberlyne Shopping Center; 919-932-4986 Sage Vegetarian Cafe Vegetarian fare. Timberlyne Shopping Center; 919-968-9266

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

MAGONE Italian Grill and Pizza. 1129 Weaver Dairy Rd., Ste. F; 919-904-7393 Margaret’s Cantina Creative Mexican appetizers and entrees. Timberlyne Shopping Center; 919-942-4745 Oishii Specialty rolls, teriyaki, stir-fry, sushi. Timberlyne Shopping Center; 919-932-7002 Pop’s Pizzeria Pizzas, calzones, stromboli, pasta. 1822 MLK Jr. Blvd.; 919-932-1040

Sal’s Ristorante Calzones, pizza, pasta, sandwiches. 2811 Homestead Rd.; 919-932-5125 Timberlyne/Chapel Hill North Area Allen & Son Barbecue N.C. barbecue. 6203 Millhouse Rd. (N.C. 86 N.); 919-942-7576

Rasa Indi-Chinese Indian and Chinese cuisine. 1826 MLK Jr. Blvd.; 919-929-2199 The Bagel Bar More than 20 homemade bagel varieties. 630 Weaver Dairy Rd., Ste. 109; 919-929-7700

The Home of Incredible Crêpes - Coffee - Bubble Tea

Dinner Nightly Brunch on Sunday reservations 919.929.2263

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BESTRATED S CRÊPE IN THE LE TRIANG

NOW SELLING BUBBLE TEA/PEARL DRINKS

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

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

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

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

D I N I N G

Meadowmont Village 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; 919-537-8780; elementsofchapelhill.com

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

Jujube Eclectic, modern cuisine inspired by the classic flavors of China and Vietnam. Glen Lennox Shopping Center; 919-960-0555 Nantucket Grill & Bar Clam chowder, lobster rolls. 5925 Farrington Rd.; 919-402-0077 Raaga Authentic Indian delicacies like curry and masala. 3140 Environ Way, East 54; 919-240-7490

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

Thai Palace Soup, curries, pad thai. Glenwood Square Shopping Center; 919-967-5805

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

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

La Vita Dolce Pastries, sorbet, gelato. 610 Market St.; 919-968-1635

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

PAZZO! Italian cuisine, takeout pizza. 700 Market St.; 919-929-9984; pazzo-restaurant.com

Full bar includes local beers on tap WINNER

BEST

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

Rasa Malaysia Authentic Malaysian dishes. 410 Market St.; 984-234-0256 Town Hall Grill Sandwiches, steak, seafood. 410 Market St.; 919-960-8696 Weaver Street Market Hot bar and salad bar for breakfast, lunch and dinner. 716 Market St.; 919-929-2009 Governors Club Bean & Barrel Coffee shop, bar, grill. 50100 Governors Dr.; 919-967-9990 Ciao Bella Pizzeria Pizzas, pastas, sandwiches. 1716 Farrington Point Rd.; 919-439-6923 Tarantini Italian cuisine. 50160 Governors Dr. (Governors Village); 919-942-4240 Briar Chapel (coming soon!)

Alberello

ALBERELLO CAFÉ & MARKET Market and cafe featuring Florentine sandwiches, housemade pastas, from-scratch desserts and more. alberellonc.com

Magone

CROOK’S CORNER

Italian Grill & Pizza

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

On the menu: Crook’s classics & seasonals

G U I D E

WINNER

BEST OF CHAPEL HILL 2016

Discover what “Best Of” is made of!

OF CHAPEL HILL 2016

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

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

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

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

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BREAKAWAY CAFE A casual “cycling-inspired” cafe serving breakfast, lunch, dinner and small plates, along with Counter Culture coffee, beer, wine and Maple View ice cream. Capp’s Pizzeria Artisan wood-fired pizza. Town Hall Burger & Beer Burgers, fries, salads and beer.

CARRBORO Downtown ACME FOOD & BEVERAGE CO. Soups, salads, seafood and entrees with a Southern touch. 110 E. Main St.; 919-929-2263; acmecarrboro.com AKAI HANA Japanese cuisine including sushi, tempura and teriyaki; 206 W. Main St.; 919-942-6848 Armadillo Grill Tex-Mex burritos, enchiladas, tacos, nachos. 120 E. Main St.; 919-929-4669

Cafe Carrboro (formerly Jessee's) Lunch and breakfast served all day, house-roasted espresso and coffees. 401 E. Main St.; 919-929-0445 Carrburritos Burritos, tacos, nachos and margaritas. 711 W. Rosemary St.; 919-933-8226 Country Junction Restaurant Simple southern classics. 404 W. Weaver St.; 919-929-2462 GLASSHALFULL Mediterraneaninspired food and wine; outdoor dining; all ABC permits. 106 S. Greensboro St.; 919-967-9784; glasshalfullcarrboro.com

Neal’s Deli Traditional deli fare. 100-C E. Main St.; 919-967-2185 Open Eye Cafe Locally roasted Carrboro Coffee and espresso, tea, beer and wine. 101 S. Greensboro St.; 919-968-9410 Pizzeria Mercato Pizza, antipasto, soups and fritti. 408 W. Weaver St.; 919-967-2277 Provence Southern French cuisine. 203 W. Weaver St.; 919-967-5008 Spotted Dog Appetizers, soups, salads, entrees, desserts. 111 E. Main St.; 919-933-1117 Steel String Brewery Craft beer and bluegrass music. 106-A S. Greensboro St.; 919-240-7215

Gourmet Kingdom Sichuan cuisine. 301 E. Main St.; 919-932-7222

Tyler’s Restaurant and Taproom Specialty import beers on tap and traditional pub fare. 102 E. Main St.; 919-929-6881

Jade Palace Sichuan and Chinese. 103 E. Main St.; 919-942-0006

Wings Over 18 flavors of wings. 313 E. Main St.; 919-537-8271

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

300 East Main

Market Street Coffee & Ice Cream Locally sourced coffee, ice cream and pastries. 100 E. Weaver St.; 919-960-6776 Milltown Pub fare. 307 E. Main St.; 919-968-2460

Amante Gourmet Pizza Create-your-own pizzas. 300 E. Main St.; 919-929-3330 Bella’s International Cuisine Homemade dishes like pumpkin ravioli and pistachio-crusted grouper. 360 E. Main St.; 919-903-9963

Taste of the South Porch Dining

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

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

BEST Voted Best Comfort OF CHAPEL HILL

Food/Southern Food!

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

Mama Dip’s Kitchen

408 W. Rosemary St., Chapel Hill 942-5837 www.mamadips.com

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drafts

WINNER

2016

700 Market Street, chapel hill

100+

WINES

jazz night

(every monday 7-10 pm)

5 off

your next food purchase

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

108 Henderson St, Chapel Hill

(919) 636-6469

D I N I N G

Calavera Empanada & Tequila Bar Savory and sweet empanadas and more than 50 kinds of tequila. 370 E. Main St.; 919-617-1674 Hickory Tavern Burgers, sandwiches and build-your-own salads. 370-110 E. Main St.; 919-942-7417 Rise Biscuits and Donuts Carrboro Biscuits, doughnuts and coffee. 310 E. Main St., Ste. 100; 919-929-5115 The Shoppe Bar and Meatball Kitchen Meatballs, sliders, sides. 370 E. Main St; 919-240-5851 Carr Mill Mall B-SIDE LOUNGE Small plates like flatbread, bacon-wrapped dates and fondue. Plus inspired cocktails. 919-904-7160; b-sidelounge.com Carrboro Pizza Oven Pizza, calzones. 919-904-7336 CROSSTIES BBQ A variety of barbecue, sides and scratch-made desserts. 919-904-7160

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

G U I D E

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

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

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

Weaver Street Market Hot bar and salad bar for breakfast, lunch and dinner. 919-929-0010

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

N.C. 54 West/Carrboro Plaza

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

Anna Maria’s Pizzeria Italian cuisine. Carrboro Plaza; 919-929-1877 Hong Kong Chinese Restaurant Classic Chinese dishes. 602 Jones Ferry Rd.; 919-942-0850

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

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

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

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

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

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

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

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

wood-fired pizza housemade pastas sammies • salads • desserts

RADIUS

112 N. Churton Street Downtown Historic Hillsborough 919.245.0601

Try Our Special Bubble Tea!

Welcome to Glasshalfull, a local

WINNER

BEST OF CHAPEL HILL 2016

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

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

radiuspizzeria.net

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The Modern Life Deli & Drinks New York bagels, sandwiches, pizza, coffee. 46 Sanford Rd.; 919-533-6883 OAKLEAF Farm-to-table menu specializing Sophisticated farm to table dining in inFrench andhistoric Italian cuisine; kids Pittsboro’s renovated, Chatham Mills. menu; all ABC permits. 480 Hillsboro St.; 919-533-6303; oakleafnc.com The Phoenix Bakery Small-batch and seasonal baked goods and specialty cakes. 84 Hillsboro St.; 919-542-4452 Lunch • Dinner

2015 Mediterranean Market Now Open

Saturday Brunch • Bar

Pittsboro Roadhouse & General Store 2012 Best Restaurant in the Triangle - Greg Cox, N&O entrees, burgers and salads; Hearty American 39 West St.; 919-542-2432 Chatham Mills 480 Hillsboro St. | Pittsboro, NC

919.533.6303

S&T Soda Shoppe Soda fountain, American www.oakleafnc.com fare. 85 Hillsboro St.; 919-545-0007 Starrlight Mead Tastings of honey wines and honey. 480 Hillsboro St.; 919-533-6314 Virlie’s Grill Soups, salads, burgers, sandwiches. 58 Hillsboro St.; 919-542-0376

2011-2016

Bona Fide Sandwich Co. Sandwiches, salads and bowls. 104 N. Churton St.; 919-245-7869 Hillsborough BBQ Company Barbecue plates and sandwiches, sides and deserts. 236 S. Nash St.; 919-732-4647 Hot Tin Roof Games and specialty cocktails; 115 W. Margaret Ln.; 919-296-9113 Jay’s Chicken Shack Chicken, buffalo wings, breakfast biscuits. 646 N. Churton St.; 919-732-3591 LaPlace Cajun cuisine. 111 N. Churton St.; 919-245-0041 MAPLE VIEW FARM COUNTRY STORE Homemade ice cream and milk. 6900 Rocky Ridge Rd.; 919-960-5535; mapleviewfarm.com Panciuto Southern Italian cuisine. 110 S. Churton St.; 919-732-6261 RADIUS Wood-fired pizzas, housemade pastas, sandwiches, salads and desserts. Outdoor dining; all ABC permits. 112 N. Churton St.; 919-245-0601; radiuspizzeria.net

HILLSBOROUGH Downtown

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

mediterraneandeli.com

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

C H R G

C AT E R I N G Dependable

Affordable

Local

WINNER

BEST EL HILL OF CHAP 2016

Cater!

Our delicious, customizable Bibimbap ďƵīĞƚ ŝƐ ƚŚĞ ƉĞƌĨĞĐƟŽŶ ŽƉƟŽŶ ĨŽƌ ǇŽƵƌ ŶĞǆƚ ĞǀĞŶƚ͘ SPANKY’S SQUID’S

411 WEST MEZ

PAGE ROAD GRILL

tŝƚŚ ϭϰ ĐŚŽŝĐĞƐ ĨŽƌ ǀĞŐŐŝĞƐ͕ ĂŶĚ ϱ ŽƉƟŽŶƐ ĨŽƌ ƉƌŽƚĞŝŶ͕ ƚŚĞƌĞ ŝƐ ƐŽŵĞƚŚŝŶŐ ĨŽƌ ĞǀĞƌǇŽŶĞ͊

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

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D I N I N G

Saratoga Grill New England-style cuisine; 108 S. Churton St.; 919-732-2214 Village Diner Southern diner, buffet. 600 W. King St.; 919-732-7032 Vintage Revival Tea Room & Treasures Tea and scones. 125 E. King St.; 919-644-8000

G U I D E

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

ALSO CHECK OUT THESE DURHAM RESTAURANTS… Bar Virgile Artfully crafted beverages and small plates. 105 S. Magnum St.; 919-973-3000; barvirgile.com Basan Specialty sushi, modern Japanese cuisine and sake. 359 Blackwell St., Ste. 220; 919-797-9728; basanrestaurant.com Bean Traders Coffee specialties and local pastries. 105 W. N.C. 54; 919-484-2499; beantraderscoffee.com Bleu Olive High-quality comfort food with a Mediterranean flair. 1821 Hillandale Rd.; 919-383-8502; bleuolivebistro.com blu seafood and bar Upscale seafood restaurant featuring innovative regional classics. 2002 Hillsborough Rd.; 919-286-9777; bluseafoodandbar.com Bullock’s A staple in the community since 1952, this barbecue restaurant serves up soul in Eastern-style barbecue, Brunswick stew and fried chicken. 3330 Quebec Dr.; 919-383-3211; bullocksbbq.com Burger Bach Signature New Zealand grass-fed beef burgers and fresh-cut fries. 737 Ninth St., Ste. 220; 919-973-4416 Denny’s Diner fare. 7021 N.C. 751, Ste. 901; 919-908-1006; dennys.com Elmo’s Durham Homemade Southern classics with breakfast favorites like cinnamon apple waffles served all day. 776 Ninth St.; 919-416-3823; elmosdiner.com Fairview Dining Room Washington Duke Inn's AAA Four Diamond, Forbes Travel Guide Four-Star rated restaurant. 919-493-6699; washingtondukeinn.com Kanki Hibachi, a sushi bar, drinks and more. Now with patio dining. 3504 Mt. Moriah Rd.; 919-401-6908; kanki.com Lilly’s Pizza Stone-hearth-baked pizzas with fresh, organic and local ingredients. 810 W. Peabody St.; 919-797-2554; lillyspizza.com Locopops Gourmet frozen pops in flavors like lavender cream and strawberry lemonade. 2604A Hillsborough Rd.; 919-286-3500; ilovelocopops.com Mad Hatter Cafe & Bakeshop Scratchmade pastries and cakes, salads, sandwiches. 1802 W. Main St.; 919-286-1987; madhatterbakeshop.com

Makus Empanadas A variety of meat, veggie and cheese empanadas, with vegetarian and vegan options. 1125 W. N.C. 54, Ste. 304; 919-390-7525; makusempanadas.com Mez Contemporary Mexican Creative Mexican dishes with a fresh twist. 5410 Page Rd.; 919-941-1630; mezdurham.com NanaSteak Offers various cuts of beef and steaks, plus other meats and pastas. 345 Blackwell St.; 919-282-1183; nanasteak.com Nana’s Restaurant Seasonal dishes influenced by Southern, French and Italian cuisine. 2514 University Dr.; 919-493-8545; nanasdurham.com NanaTaco Inventive taqueria that features locally produced meats and veggies. 2512 University Dr.; 919-489-8226; nanataco.com

WINNER

BEST OF CHAPEL HILL 2016

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

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

OnlyBurger The food truck’s brick-andmortar version offers the same buildyour-own burger options and sides. 359 Blackwell St.; 919-237-2431; onlyburger.com Page Road Grill Traditional American dishes. 5416 Page Rd.; 919-908-8900; pageroadgrill.com Porchetta Slow-roasted Italian-style pork sandwiches and sides. Southpoint; 919-607-7419; porchettardu.com

WINNER

BEST OF CHAPEL HIL L 2016

Primal Food & Spirits Wood-fired local meat dishes with seasonal sides and craft cocktails. 202 W. N.C. 54; 919-248-3000; primalfoodandspirits.com Saladelia Cafe Espresso and smoothie bar, pastries, gourmet sandwiches. 2424 Erwin Rd., 406 Blackwell St. & 4201 University Dr.; saladelia.com Saltbox Seafood Joint Local seafood that is delivered fresh from the Carolina coast. 608 N. Mangum St.; 919-908-8970; saltboxseafoodjoint.com The Boot Soups, salads, sandwiches, pastas and traditional Italian entrees, plus a full bar. 2501 University Dr.; 919-294-8383; thebootdurham.com The Original Q Shack “BBQ tender as a mother’s love.” 2510 University Dr.; 919-402-4227; theqshackoriginal.com

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E N G A G E M E N T S

Sternbach & Elkins

STAR LACROSSED

BY ROISIN BERMINGHAM PHOTO BY GREGORY GEORGES, GREGORYGEORGES.COM

Despite attending Orange Methodist Preschool, Estes Hills Elementary School and Phillips Middle School around the same time, Emily Sternbach and Alexander Elkins officially met at East Chapel Hill High School. Alex, a sophomore, sat behind Emily, a freshman, in math class and was very chatty. He transferred to Chapel Hill High School for his last two years, but they remained good friends. The two reconnected at a party during a college summer break in 2006 and started dating. After a decade together, the pair was on a Colorado ski trip with friends in February 2016 when Alex popped the question. During dinner in downtown Boulder, Alex asked for a photograph of just the two of them and Emily turned to put down her belongings. She turned back around to find Alex on one knee and friends and strangers clapping. The couple plans to tie the knot on April 22 at The Barn at Lloyds Dairy. Emily, the former head girls varsity lacrosse coach at East Chapel

Hill, and Alex, the former varsity boys assistant lacrosse coach at Durham Academy, just moved to Denver. They hope to be back in the area in a few years. “We love Chapel Hill,” Emily says. “Our families are here, many of our friends are here and the Tar Heels are here.” CHM

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JUST DANCE

ocal legend Michelle Dorrance talks tap and her upcoming Memorial Hall performances.

PHOTO COURTESY DORRANCE DANCE

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chapelhillmagazine.com September/October 2016

ant more recipes? Food blogger Kate Sayre shares her latest kitchen conquests twice a month.

W E D D I N G S

Hutchison & Driscoll

FUELED BY LOVE

BY TATIANA QUIROGA PHOTOGRAPHY BY GRAHAM TERHUNE, GRAHAMTERHUNE.COM

Irving ‘Sears’ Driscoll III and Chapel Hill native Dorothy Hutchison

met on a blind date set up by one of Dorothy’s best friends and future bridesmaid, Anna Brantley, in 2014. One date turned into two and then three as the pair became inseparable. On the day after Thanksgiving, Dorothy was waiting for Sears to come home from work so they could head to Chapel Hill to visit her family. Arriving late, Sears made up for it by surprising Dorothy with a bouquet of flowers and an engagement ring hidden inside a box in a vase. After the proposal, the two set off for Chapel Hill and began calling family and friends to share the news. In their excitement, they completely lost track of the fuel gauge and actually ran out of gas on I-85! Dorothy says sharing a moment alone together during the first look

set the tone for the rest of the festivities on November 7, 2015. “After seeing him, I knew the day was going to be wonderful regardless of what the weather was doing,” she says. The bride says she made sure to savor every minute from the ceremony at The Garden Terrace to the reception at The Barn at Fearrington Village. “Someone told me to really take everything in and try to remember every moment of the wedding because it goes by so quickly – which is so true,” she says. “I am so glad I did.” The couple resides in Charlotte, where Dorothy is a nurse and Sears is a tennis professional. CHM

DiamondsDirect.com Your love. Our Passion. September/October 2016 chapelhillmagazine.com

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Sanchez & Sparrow

CHRISTMAS COMES EARLY

BY RACHEL GREENE PHOTOGRAPHY BY ALEX KROHN, ALEXKROHNPHOTOGRAPHY.COM

UNC alumna Hallie Sanchez met Chapel

Langtree Plantation in Mooresville, North Carolina, made for a beautiful backdrop to the wedding on May 14, 2016. The couple tied the knot on a beautiful, sunny day joined by maid of honor Holli McClendon and best man Sam Passantino. Bouquets of bright yellow sunflowers popped against the lush green grass and family members from near and far filled the rows. One of Hallie’s middle school friends was even the ordained minister. The couple now resides in Charlotte, with their dog, Link. Hallie works as an RN at Carolinas Medical Center in the neurosurgical ICU and Dan works at Red Ventures. CHM

Hill native and East Chapel Hill High grad Daniel Sparrow when she started working at Millennium Sports Club in Durham. The pair eventually started hanging out after work before they started dating. Dan proposed in December 2014 after Hallie gave him his Christmas presents early. He apologized for not getting her much, but then pulled out a ring and asked Hallie to be his wife. “It was perfect because we both are homebodies,” Hallie says. “I would have known something was up right away if he said we had reservations at a restaurant.”

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chapelhillmagazine.com September/October 2016

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