66
Wine and Cheese, Anyone?
96
Ultimate Fall Arts Guide
130
#DogsOfInstagram
august / september 2019 vol. 3, no. 2
THE FOOD & DRINK ISSUE
GROWN IN SOUTHERN GROUND 0 BOWLED OVER Nearly every ingredient you see here is grown at Copeland Springs Farm & Kitchen.
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Chatham Magazine
August/September 2019
Brittany Judy Administrative Assistant Charlotte White Marketing Manager McKenzie Reinhold Project & Events Coordinator Scott Schopler Distribution / Events Delivery Driver
Chatham Magazine is published by Shannon Media, Inc. 1777 Fordham Blvd., Suite 105, Chapel Hill, NC 27514 tel 919.933.1551 fax 919.933.1557 Subscriptions $24 for 2 years – subscribe at chathammagazinenc.com
august / september 2019
contents
THE FOOD ISSUE 48 5 Decidedly Chatham Drinks 56 As Local as It Gets Virtually every ingredient at Copeland Springs Farm & Kitchen is home-grown 58 Junior Master Chefs A local cooking camp teaches kids the skills they need to be culinary stars 108 Food for Thought Chef Stephanie Terry’s journey to opening Sweeties Southern & Vegan Catering 66 Wine and Cheese, Anyone? Max Kast passed the wine world’s hardest test. His brother, Alexander, is a national cheese expert. They’re both at home in Chatham.
FEATURES
48 88 Dining Guide
96 The Ultimate Fall Arts Guide
134 Engagement Matthew Henderson & Coltrane Milholen
116 What We Love About Living In ... The Preserve at Jordan Lake
135 Weddings John Fearrington & Anna Lonker Cai Stuart & Janay White
130 #DogsOfInstagram Candid selfies from our local canine social media accounts
PEOPLE & PLACES
DEPARTMENTS & COLUMNS
8 Women of Achievement 2019 12 Summer Fest
6 Letter from the Editor 30 5 Events Not to Miss 32 Noted 42 Wellness Healthy ideas for the fall from our farmers markets
66
16 Juneteenth 18 Briar Chapel Games 22 Meals on Main 26 Graduation Season
Imagine All You Want for Them
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wo of my favorite events to cover for Chatham Magazine got caught in the rain this summer. In early June, most of Chatham’s high school graduations were sent inside to escape sprinkles, and Summer Fest, the early-July street fair in downtown Pittsboro, took place under gray skies and rolling showers. It didn’t matter, of course. Chatham is the kind of place that loves good weather, but hardly notices the bad. Graduations (page 26) are always a chance to meet families at their best moments – full of pride and optimism, but also nostalgia, a perfect way to launch a summer. And moving ceremonies indoors just made the cheers louder, echoing off walls rather than into open air. I also love covering Summer Fest (page 12). The early-July street fair in Pittsboro is a chance to catch up with neighbors and take a deep breath during the most scattered time of the year. This year, showers descended on Hillsboro Street. Sure, the neighbors I met looked a little damp, but so did I and we were all there together, grateful for a break from the heat. Rain, of course, is the key ingredient to grow anything. On our cover this month, we feature Copeland Springs Farm & Kitchen, a new, true farm-to-table experience in Pittsboro where virtually everything on offer is not just local, but also grown on-site, from kale and carrots, to candy-stripe beets and purple beans. It’s gorgeous, it’s healthy, and you can’t have any of it without a little rain. Fall is coming, with that back-to-school feeling, when happy graduation days and carefree summer seem too far off to imagine. They’ll come around though, faster than you think, sure as there’ll always be rainy days. CM
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Matt White, Executive Editor matt@chathammagazinenc.com the cover Photo by Beth Mann
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August/September 2019
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PEO PL E & P L A C E S
Women of Achievement 2019
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P H O T O G R A P H Y B Y BE TH MANN
Chatham Magazine, Chapel Hill
Magazine and Durham Magazine honored the magazines’ Women of Achievement – inspiring women from around our region who we profile every spring – in May at The Carolina Inn. The event included pre-ceremony cocktails from Durham Distillery, lunch and an hour of networking. Shannon Media Inc. COO Rory Kelly Gillis and Vice President Ellen Shannon emceed the program, which featured speakers Katie Loovis of the Greater Chapel Hill-Carrboro Chamber of Commerce and Jesica Averhart of Leadership Triangle. Katie spoke about how “riding waves” of focus and confidence had earned her a position at the White House and beyond, while Jesica discussed the value of “crucible moments” in shaping her life. The event was sponsored by Johnson Lexus, The Carolina Inn, Wake Radiology, Aesthetic Solutions, Bull City Smiles, US Foods, Trinity Partners, Merrill Lynch and Great Big Canvas. CM 1 Christy O’Hara of Steel Roots Home Decor, 2019 honoree Grace O’Hara, Charles O’Hara and Chatham Magazine Executive Editor Matt White. 2 Diane Pons and her daughter, Bailey Pons, a 2019 honoree. 3 Chatham Magazine’s Melissa Crane, Sandra Sather of Dogwood Studio and Megan Farrell of Diamonds Direct. 4 Mary Nettles, president of the 8
Chatham Magazine
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Chatham County Community NAACP, and Bobby Kelly. 5 Tami Schwerin of Abundance NC and Melanie Girard of the Chatham County Council on Aging, both 2018 honorees. 6 Marie Baker of Edward Jones, UNC Women’s Lacrosse Head Coach Jenny Levy, Katie Loovis and Chatham Dance Connection’s Ebony GrissettDelgado, a 2018 honoree.
August/September 2019
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PEO PL E & P L A C E S
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Summer Fest P HO T O G R A P H Y B Y MATT WH ITE
Rain kept temperatures low along Hillsboro Street during downtown Pittsboro’s annual midsummer festival. Attendees made a splash in the dunk tank, watched traditional Mexican dance performances by Ballet Folklorico Guadalupano and saw a laser show over a concert by swamp rockers Jim Quick & Coastline. Siler City’s Huckleberry Trail Farm set up a seed-spitting contest for contestants to match their best projectiles against world records. The Pittsboro Business Association sponsored the event. CM
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1 Emma Hobbs, 15, Catherine and Taylor Hobbs, and Kristin and Isabelle Fiore. 2 Jana Lerch, 12, Karen Smith and Tae Lerch with Kerstin, Annika, 11, and Josh Lindgren. 3 Michael Charles, Ashley Charles and Gina Bacheler. 4 Forrest Perry with Merritt, 10 months, and Turner, 5. 5 Chatham Magazine Senior Graphic Designer Hunter McCumber, Tanner Deisch and Natalie Horton.
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PHOTO BY ELLEN SHANNON
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Chatham Magazine
August/September 2019
SPONSORED BY AUTO LOGIC
Car Talk For WOMEN AN INTERVIEW WITH MARIANNE JONES, CO-OWNER, AUTO LOGIC
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PEO PL E & P L A C E S
1
Juneteenth P H O T O G R A P H Y B Y CC K ALLAM
The Chatham County Agriculture & Conference Center in Pittsboro played host to a Juneteenth Observance of Human Rights celebration in June. Chatham Community Library and
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(CORE) sponsored the event. It’s the county’s second year honoring Juneteenth, which commemorates June 19, 1865, the day the last slaves were freed after the Civil War. The event featured speakers, storytellers, poets and musicians, including the Tryon Palace Jonkonnu Drummers from New Bern, North Carolina, who performed in colorful, traditional costumes, and the gospel group The Dowdy Boys. CM
1 Lionel Koonce, Sincere Howard, King Williams, Cassandra Davis and Patrick Gregory of the Tryon Palace Jonkonnu Drummers. 2 Maureen Maurer, KT Leary and Ana Owusu-Tyo. 3 Evie Evans and Karen Howard. 4 Stephanie Watkins-Cruz and Michelle Wright. 5 Krystin Bland, 17, Evan Bland, 10, and Shatease Bland. 6 Ay’Leigha Lucas, 4, and Ay’siah Lucas, 2. 16
Chatham Magazine
August/September 2019
PHOTO BY MATT WHITE
Chatham Organizing for Racial Equity
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PEO PL E & P L A C E S
1
let the games begin
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P H O T O G R A P H Y B Y MATT WH ITE
Close to 200 athletes, ages 6 to 84, participated in the first Briar Chapel Games in May. The weekend-long event featured a pickleball tournament and 5K run. The $6,700 in funds raised from both events benefited the Juvenile Diabetes Research Foundation in Raleigh. CM
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Chatham Magazine
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DIANE CASHION PHOTOGRAPHY
1 More than 110 runners take off from the starting line. 2 Lydia Abair, Christene Vaughan, Rose Vaughan, Caroline Dilworth and Erica Berry. 3 Steve Erickson, Gary Poole, James Van Voorhies, Allen Cole, Rich Sukkar and Ron Hinkle. 4 Amy Harmon and Zita Dauler. 5 Connie Carringer and Becca Mueffelmann. 6 Leighton Crump, 7, and Emmalia Monaco, 8.
August/September 2019
PEOP L E & P L A C E S
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PEO PL E & P L A C E S
meals on main
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Traffic stopped, food and drink started and 200 guests took their seats at a unique table that ran two blocks of Hillsboro Street in downtown Pittsboro for the “Local on Main: PBO’s Farm & Art Dinner.” Diners were treated to meals that included short ribs, baked pepper-jam meatballs and egg rolls filled with sausage, goat curds and shitake mushrooms. The food was made with Chatham ingredients from nearby farms, prepared live by chefs from Pittsboro Roadhouse, The Root Cellar, Postal Fish Company, Angelina’s Kitchen, Pickle Jar Cafe and Virlie’s Grill. As the guests enjoyed their meals, David Quick crooned Dean Martin songs with his band Mr. Wonderful. Main Street Pittsboro organized the May event. CM
PHOTO BY HEATHER JOHNSON
P H O T O G R A P H Y B Y MATT WH ITE
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5 1 Mark Hewitt, Chatham Magazine’s Dan Shannon, Roy Underhill and Jimmy Stubbs. 2 Stephanie and Colin Olness. 3 Denise Honeycutt and Pat Watkins. 4 Brooke Strowd, Joni Williams, Richard Williams and Robert Strowd. 5 Steve Carr, Catherine McLeod and Joy Daughtry. 6 Aaron Hall and Tommy Edwards. 7 Kris Howard, Dwayne Howard, Teresa Howard and Debbie Andleton. 8 Chatham Magazine Publisher Ellen Shannon, Editor at Large Heather Johnson and Carol Peppe Hewitt. 9 Brian Leysath, Cim Brailer, Adrienne Kittle and Tricia Leysath. 22
Chatham Magazine
August/September 2019
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PEOP L E & P L A C E S
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PITTSBORO / CHATHAM
Dare to be great 8
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For more information on classes, please contact: Lisa Gibson, Proprietor/Personal Trainer
919.545.0095
120 Lowes Drive • Suite 104 • Pittsboro, NC 27312 Conveniently located next to Lowes Home Improvement.
pittsboronc@snapfitness.com snapfitness.com/pittsboronc August/September 2019
Chatham Magazine
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CHATHAM COUNTY Jennifer Banich 919.923.0016 Jessica Bryan 919.272.0699 Ashlie Campbell 804.869.5881 Lori Golden 919.337.8331 Terri Ijames 810.265.6877 Kim Parke 919.923.5651 Josh Maynor 919.770.6913 Lori Silvestri 919.816.7681 Heather Strober 919.986.1545
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PEO PL E & P L A C E S
oh, the places you’ll go A rainy day drove ceremonies inside, but Chatham high schools sent off their 2019 graduates in early June. Chatham Central High School’s 97 grads got diplomas at the Dennis A. Wicker Civic Center in Sanford; Jordan-Matthews’ 194 celebrated in their gymnasium; and Northwood’s 312 filled most of the floor at UNC’s Carmichael Arena. Woods Charter’s 45 graduates tossed their caps inside the school. For the first time, Chatham public high schools
N ORT HWOOD PHOTOGRAPHY BY MATT W HI T E
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did not name three valedictorians. Instead they honored 10 students with exceptionally high GPAs as summa cum laude graduates. CM
C H A T HA M CENTR AL P H O T O G R A P H Y C O URTE SY OF L A U R E N C O L L IN S AND CH ATH AM COUNTY SCH OOLS
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1 Summa cum laude graduates Jamie Wilson, Lauren Collins and Lauren Oldham, and graduation singers Erica Cheek, Faith Tysor and Chase Murray. 2 Tyler Josey, Hannah Bates and Stephen Wolfe. 3 A’Nya Marsh and Savannah Dowdy.
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August/September 2019
1 James Daiker, Carson Shaner and Austin Egnaczak, who wore a camouflage blouse under his graduation robe to mark his joining the Marines in August. 2 Karina and Antwon Black. 3 Adrian Jones and Kyonti Rone.
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PEO PL E & P L A C E S
graduations (cont.) JO R D A N -M ATTHEWS
WOODS CHART ER
P H O T O G R A P H Y C O URTE SY OF E ME RY MOORE AND SELIN A LOPEZ
PHOTOGRAPHY COU RTESY OF RON DA TETA AND G R E T A T HR O W E R
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1 McKinley Rogers, Chase Matthews, Emery Moore and Lane Teague. 2 Lenore Ramos, Noemi Mora and Cesia Lopez. 3 Christopher Cifuentes and Lutfiah Alwahishi. 4 Jaymonee Artis. 28
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August/September 2019
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1 Isabelle Breen, Charlotte Ball, Terrel DeWeese, Emily Tracy, Maggie Johnston and Cheynie Wray stand under a sign relocated from Woods’ original location at Cole Park Plaza, the site of the school when the class of 2019 first enrolled. 2 Greta Thrower, Elise Moses, Miriam Guzzardi and Erin Tyler. 3 Nick Teta, Luka Noronha, Miles MacLean and Max Moses.
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carolina2020.com
five events
you won’t want to miss
Compiled by Jamey Cross
Music Festivals at Shakori Hills T HE B I G WH AT ? , AUG. 8–10 H O PPI N’ JOH N O LD-TIME AND BLUEGRASS
Now in its eighth year, The BIG What? features costume contests, theme nights and a three-day lineup of bands curated by Wilmington’s The Big Something. A month later, the 13th Annual Hoppin’ John celebrates genres and styles deeply rooted in North Carolina. thebigwhat.com; hoppinjohn.org
Come Out & Play Sculpture Show AUG. 24–25, THEN SATURDAYS THROUGH SEPT. 21
View the work of more than 75 artists, displayed in trees, on land and even in a pond on a 17acre property on Wild Horse Run in Pittsboro. comeoutandplay.info
PHOTO BY JASON BEVERLY, SIDE OF THE ROAD PHOTOGRAPHY
F I D DLERS’ C ONVENTIO N, SEP T. 12–14
Fiddlers, pickers and strummers will be at Shakori Hills in September for the 13th annual Hoppin’ John Old-Time and Bluegrass Fiddlers’ Convention.
Tar Heel Youth Triathlon A UG . 2 5 , 8 A.M .
The Tar Heel Youth series returns to Briar Chapel. A short course includes a 100-yard swim, a 2-mile bike race and a 1-kilometer run, while older kids try double the distances. Registration closes Aug. 21. kidstrinc.org/race/briar-chapel
Old Fashioned Farmers’ Days A UG . 3 1 – SE PT. 1, 9 A.M.–5 P.M.
Organized by the Silk Hope Ruritan Club, this Labor Day weekend tradition is back for its 44th year. Experience local agricultural history at Silk Hope Farm Heritage Park, and watch live demos of how things used to be before modern farming, 30
Chatham Magazine
August/September 2019
from chuck wagon cooking to ice cream made by steam engine. silkhopenc.org/ old-fashion-farmers-day
PepperFest S E PT. 2 2 , 3 – 6 P. M .
More than 50 area chefs, distillers and brewers create pepper-inspired dishes to sample in this display of local culinary creativity. Relocating this year to downtown Pittsboro. pepperfestnc.org CM
AUTUMN
ART
SHOW
at 123 ART STUDIOS
Sept. 21 & 22, 2019 11am - 5pm
LOCAL ARTISTS CREATING IN A VARIETY OF MEDIA
FEATURED:
Luna Lee Ray and Shelly Hehenberger | painting PARTICIPATING:
2-Day Show • also available all year by appointment
Colleen Black Semelka | raku Cat Manolis | painting Jean Cerasani | tile & fabric Kelly Hudson | wood Lara O’Keefe | ceramics Sarah Graham | painting RJ Dobs | stone sculpture Nathalie Worthington | painting William Moore | sculpture
123 Beech Forest Way, Pittsboro
123artstudios.com 919 338 1519
WHAT HAVE YOU HEARD? LET US KNOW! noted@ chathammagazinenc .com
noted
what we’ve heard around Chatham Spin Your Wheel Ebony Grissett-Delgado,
the founder of Chatham Dance Connection in Pittsboro, won big in a May 8 appearance on “Wheel of Fortune.” Ebony’s spins landed on a $1,000 Beef Bucks card and on a Mystery Wedge, which she opted to take a chance on. Smart move – the card was worth $10,000. Then she decided she’d like to solve the puzzle: “Landing on Boardwalk and Park Place.” Throwing Shade Shade shelters at the Haw River‘s Highway 15-501 access area were given a makeover thanks to Andrea Ward, owner of Picasso Parties in Pittsboro, and Friends of Lower Haw River State Natural Area. Andrea
volunteered in May to paint murals on the shade shelters with help from Bynum’s Ben Pickens of Boy Scout Troop 32
Chatham Magazine
August/September 2019
951. Ben is also installing patio pavers
and a pollinator garden near the shelter as part of an Eagle Scout project. In Our Schools Northwood High School senior Riley Shaner represented North Carolina
at the National Society of the Sons of the American Revolution’s Joseph S. Rumbaugh Historical Oration Contest in Costa Mesa, California. Riley took second place, earning a $4,000 scholarship. Northwood senior Samantha Ennis won the state championship in shot put at the 2019 2A-3A Track and Field State Championships in May. She threw the shot 42 feet, nearly 3 feet farther than her nearest competitor. Samantha also won a silver medal in the discus and was named “Field Event Athlete of the Year.” Many seniors from Chatham high schools earned prominent academic awards or scholarships. Northwood’s Clayton Hinson and Jordan-Matthews’ Kerwin Rodriguez received the full-cost Goodnight Scholarship to N.C. State. Jordan-Matthews’ Yuritzi Ocampo was named a Covenant Scholar at UNC and Northwood’s Anisha McFadden a UNCGMcNair Scholar, both of which cover full financial need.
Northwood senior Meera Butalia
(left) received N.C. State’s Park Scholarship, while Anna Pickens
(right) received UNC’s MoreheadCain scholarship. Both are full-cost awards that draw applicants from throughout the country. Anna says she will attend UNC this fall while Meera plans to delay her enrollment for a year to focus on community service. Woods Charter’s Maggie Johnston won an appointment to the
United States Coast Guard Academy, and classmate Emily Tracy was awarded a National Merit Scholarship. Several Chatham Central High School students won local scholarships. Amara Brewer received scholarships from the South Chatham Ruritans, Tri-County Ruritans, Siler City Rotary and Bears I Dare U, as well as grants and merit awards from Wingate University, totaling $108,000. Angel Mashburn led the class with offers totaling $564,599 in scholarships and grants from several schools. Gabrielle Radka of Chatham Charter School received the
TOP GRADE FOR LOCAL PRINCIPAL When Bobby Dixon, principal of the Chatham School of Science and Engineering, was named Principal of the Year by the North Carolina Association for Scholastic Activities (NCASA), he wasn’t sure he believed it. “I thought it was a scam,” Bobby says. “How in the world did I get nominated?” Teachers in the NCASA nominated principals from more than 17 school districts and 30 high schools in the association. The board of directors whittled the nominations, and a selection committee named Bobby the winner. The organization sponsors several academic competitions, including Science Olympiad and Quiz Bowl. The school has no sports teams, but Bobby says that at least 30% of the student body join teams for NCASA events. Bobby, who started in the Chatham County Schools system in 2006, has been the principal of the School of Science and Engineering since it was founded three years ago. The school will graduate its first senior class in 2020. – Elizabeth Holmes
2019 Mary Helen Moody High School Scholarship Award, a scholarship for students planning an art degree. Awards & Recognitions Jane Goodall’s Roots & Shoots appointed Pittsboro resident Virginia Johnson, 14, to the program’s 2019 National Youth Leadership Council in May. Virginia and other council members will receive leadership training and will represent the Jane Goodall Institute as youth mentors for the next year. Before her appointment, Virginia attended environmental
and animal preservation classes at the Museum of Life and Science, and events at the Duke Lemur Center. August/September 2019
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Chatham Chamber of Commerce named Connolly Walker
Ambassador of the Quarter in April. Connolly started with the Chamber in June 2018 as a member of its Young Professionals Group and recently graduated from Leadership
runners who want to explore the music festival site. The event will have a 40K open race for men and women and a 40-mile relay for teams of up to 10 members. To celebrate its 45th anniversary, Carolina Tiger Rescue will host “A Southern Supper” Sunday, Sept. 29, at Forest Hall at Chatham Mills. The celebration will feature farm-to-table fare, special musical guests and a benefit auction.
Chatham. Additionally, after five years
as a team leader in Chatham for Pam Herndon State Farm, she was approved to open Connolly Walker State Farm in 2020. In May, Chatham County Partnership for Children
hosted the Blue Jeans & Bling Benefit for Children,
Genevieve Megginson, executive director of Chatham County Partnership for Children, and State Rep. Robert Reives II.
an auction and dinner to fund initiatives supporting quality education, literacy and childcare in the area. The event raised nearly $34,000, with proceeds going to early childhood education services. M&M Alpaca Farm sponsored the event, and Sheriff Mike Roberson was honorary chair. Triangle Business Journal ranked Jordan Lake State Recreation Area as the second most visited North Carolina state park. Covering 4,588 acres, the park was visited 1,324,644 times in 2018. Save the Date Shakori Hills is hosting the Shakori 40 Running Festival in November for
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Communities in Schools (CIS) will celebrate 30 years of serving
Chatham families during its annual meeting at The Fearrington Barn, Sept. 24 from 8 to 9:30 a.m. CIS serves at-risk youth with persistent social, health, academic and/or legal barriers that may hinder their learning and development. The Home Builders Association of Durham, Orange and Chatham Counties hosts the 36th annual Parade of Homes – featuring more than 250 new home offerings from some of the area’s top builders – on Sept. 28-29, Oct. 4-6 and Oct. 11-13, from noon-5 p.m. The tours are free, self-guided and open to the public. Openings, Closings & Renovations On May 2, Fresh Air Designs opened in Pittsboro on West Salisbury Street, offering custom interior and outdoor
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kitchen designs. Owner and designer Mary Kate Bedell is a certified kitchen designer with the National Kitchen & Bath Association. Pittsboro’s Reclamation Home Furnishings, known for antiques and consignments, left its Hillsboro Street
Marcela, who has owned and operated galleries in Barcelona, Spain, and Quito, Ecuador, came to Chatham in 2016. Badcock Home
location for one on Fayetteville Street.
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Also in Pittsboro, Smelt Art & Skittles Gallery opened in The Plant at 220 Lorax Ln. on May 18. Marcela Slade, gallery coordinator and curator, plans to use the space to showcase local, national and international artists and designers.
celebrated the opening of its first store in Chatham County at 101 Siler Crossing in Siler City in July. At the celebration, the company’s executive team and community leaders collected donations for Ebenezer Christian Children’s Home in Wilkesboro.
Helping adults acquire literacy skills to reach their goals! The Chatham County Literacy Council is a nonprofit whose mission is to help adults, living or working in Chatham County, N.C., acquire the literacy and educational skills they need to function successfully in society. Through our free one-on-one tutoring and small group classes, people in our community are reaching their goals and becoming part of a work force that will be prepared for the new jobs envisioned for Siler City, Moncure, Pittsboro, and other parts of our county. Join us as a student or volunteer, and be part of making positive change happen!
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Retirement Chatham County Fire Marshal Thomas Bender retired in May after 26 years of service. Thomas served as president of the North Carolina Fire Marshal’s Association for two years and is known for visiting Chatham County Schools as the fire prevention mascot “Sparky the Fire Dog.”
In Other News Chatham Habitat for Humanity hosted National Women Build Week in May
to devote a day to help assist with Habitat projects across the county. Bold Construction helped sponsor the work days in Siler City. Colin Bedford,
executive chef at The Fearrington House Restaurant, joined
chefs across the nation for the annual Chefs Cycle in May. The 300-mile bike ride raises money for No Kid Hungry, a national campaign to raise awareness of food insecurity. 44 Hillsboro Street, Suite D Pittsboro, NC 27312 919.726.3003 ashley@hc1935.com www.hc1935.com An independent agency representing
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In May, firefighter Johnny Clark celebrated more than 50 years of service with the Goldston Rural Fire Department. In June, the Town of Siler City selected Mike Wagner to be its police chief. Before Siler City, Mike was a lieutenant with the Albemarle County Police Department in Charlottesville, Virginia. He also served in the Army and the National Guard. CM
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harvest season Healthy ideas for the fall from our farmers markets
S
ummer may be fading, but healthy and fresh food options are bountiful at our local farmers markets. We talked to the managers of the county’s four markets, who told us what to expect over the next few months and offered some of their favorite recipes and foods. CHATHAM MILLS FARMERS MARKET With more than 20 vendors, the Chatham Mills Farmers Market runs on Saturday mornings from April to January, managed by Cheryl McNeill. “In the late summer you can always rely on peppers, eggplants and okra. Toward fall, the crop will be sweet potatoes. In September, you get the first fall produce, like radishes, salad mix and baby greens. Red Roots Farm
specializes in peppers – hot peppers and grilling peppers, which are usually sweet.” PHOTO COURTESY CHATHAM MILLS FARMERS MARKET
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ROASTED BELL PEPPERS WITH EGGPLANT
2 medium bell peppers, halved lengthwise, cored and seeded 1 Tbsp. extra-virgin olive oil ¼ cup vegetable oil Two 8-oz. Japanese eggplants, trimmed and cut into ½-inch pieces ¼ tsp. kosher salt One 26-oz. jar tomato-basil sauce 20 pitted medium black olives, chopped 20 pitted medium green olives, chopped 2 Tbsp. capers, rinsed and drained ½ tsp. kosher salt ½ tsp. freshly ground black pepper 2 Tbsp. plain breadcrumbs 2 Tbsp. grated Parmesan 2 Tbsp. extra-virgin olive oil Peppers: Arrange the peppers cut side up in a small, oiled baking dish or on a sheet. Drizzle them with olive oil. Bake at 400 degrees for about 20 minutes until the peppers are tender, but still hold their shape. Filling: Heat the vegetable oil over medium-high heat in a 12-inch skillet. Add eggplant in batches, stirring frequently, until golden, 15 to 20 minutes. Drain on paper towels; season with salt. Combine eggplant, tomato-basil sauce, olives, capers, salt and pepper in skillet. Simmer and cook until slightly thickened, about 8 minutes. Topping: In a small bowl, combine breadcrumbs and Parmesan. Spoon the filling into the peppers, and sprinkle on the topping. Drizzle with oil, and then broil for 2 to 3 minutes until the crust turns golden.
PHOTO BY KRISTEN SCHECKELHOFF
FEARRINGTON FARMERS MARKET Fearrington has more than three dozen vendors and is open Tuesdays from April to November. Manager Eddie Kallam has managed the market for a decade. His daughter CC is the assistant manager. As fall arrives, Eddie looks for ripe tomatoes for his favorite simple sandwich and late-summer fruits.
EASY DUCK CONFIT
1 cup kosher salt 1 clove garlic, crushed* 4 sprigs fresh thyme* 4 sprigs fresh rosemary 1 cup brown sugar 2 bay leaves 1 to 2 gallons cold water 1 Lilly Den Farm fresh duck* Salt to taste *available at Pittsboro Farmers Market in the fall
EDDIE’S SIMPLE TOMATO SANDWICH: Choose your favorite
sliced bread, with your favorite mayo slathered on both pieces of bread, and pick your favorite tomato (for me, Cherokee Purple) – slice, and place in between with freshly ground black pepper – bon appetit! (Find tomatoes from Eco Farm, Perry-winkle Farm, Cane Creek Farm, Cool Springs Farms, Gary Thomas Farms or Good Rhythm Farm.) FRESH FRUIT BOWL: Strawberries from Sweet Flowers and Fruits, Harrington Farm, Cane Creek Farm or Gary Thomas
Farms; peaches from Kalawi Farm; and blueberries from Olde Carthage Farm PITTSBORO FARMERS MARKET Mackenzie Withington has managed Pittsboro Farmers Market for close to a decade. She and her husband, Tucker, run Lilly Den Farm in Goldston, selling both produce and meat – including duck and goose – at the market. The market has about 20 vendors and runs on Thursdays year-round from 3 p.m. to 6 p.m. “Fall is the perfect time for all your leafy greens, salads, edible pumpkins, the non-summer squash – like butternut squash – [and] also late fruits like apples,” Mackenzie says. “[Lilly Den] does turkeys in the fall, September and October, straight through the New Year until we run out. We also do duck and goose in the fall. They all hatch [mid-summer], and we raise them until they’re big enough to process. We usually run out come Christmas.”
Brine: boil ½ gallon of water; add kosher salt and brown sugar with rest of water, plus garlic, thyme, rosemary and bay leaves. Refrigerate and soak duck for 1224 hours. Remove duck, pat dry and let sit 15 minutes. Poke holes in skin to allow fat to pool while cooking. Add generous table salt. Place the duck legs skin side up in a greased, high-sided baking dish. Do not overlap. Heat at 285 degrees for 1½ to 2 hours. Duck should be submerged in its own fat with browning skin. Increase heat to 375 for 15 more minutes or until crispy. Remove and let sit 15 minutes. Strain duck fat with cheesecloth (can be reused for 6 months if refrigerated).
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W EL L NESS
Celebrating 12 YEARS in Pittsboro!
our ! r o f s U n Come Jeorisary Festivities Anniv Burger Contest Lilly Den al new Our Annuing Party for our h more! the Tapp se Ale, and so muc Farmhou
SILER CITY FARMERS MARKET Siler City’s weekly market is retooling and looking for vendors, says Jackie Adams, who owns the Oasis Fresh Market and Deli on South Chatham Avenue. For now, she keeps produce on hand from a number of Chatham growers. “We’ll have peaches, watermelon, cantaloupe” this fall, Jackie says. “Even some of our berries – strawberries, blueberries – we’ll bring them in fresh for a week or two [and] then put them in the freezer so we have them year-round.” For the Elderberry Festival with Norm’s Farms on Sept. 21, Jackie recommends using elderflowers to make a winter squash soup. WINTER SQUASH, GINGER AND ELDERFLOWER SOUP
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sary e Anniver ll of thts a n o e ! at ay up to d and Even ery edia tosstWeekly Specials olinabrew n sociadl m u o lo s u u b w fa o b @car yp Foll er ew fun an r olinab
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1 stick butter ½ cup shallots, minced 1 large parsnip, peeled and diced 2 stalks celery, finely diced 4 cups butternut squash, peeled and diced 4 cups vegetable or chicken stock 1 tsp. salt 1 tsp. ground black pepper ¼ to ½ tsp. ground cayenne pepper 2 tsp. fresh ginger, grated ¼ cup elderflower ginger syrup Pea shoots (optional) Melt butter in a large pot over low heat. Add shallots, parsnip, celery and butternut squash. Sauté for 10 minutes. Add the stock. Simmer on medium heat for 15 minutes until vegetables are tender. Blend until smooth and return to pot. Add salt, pepper, cayenne pepper, grated ginger and elderflower ginger syrup as desired. Garnish with parsley or fresh pea shoots. CM
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Chatham drinks P H OTOGRAP H Y BY BE TH MAN N
We asked five local bartenders to make us drinks that embodied Chatham flavor. Their creations ranged from spicy to fruity, from fluorescent to transparent. There’s the muddled local strawberries in a cidery tonic drink at The Mod. At Fearrington, we found a classic gin creation, reimagined with a local sorghum base. And Postal Fish Company’s most popular drink over the summer is a vodka creation named – like all of their house specials – after a North Carolina-based fishing boat that just may have caught your dinner. The bartenders brought their own look, their own flavor and their own kick.
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The Good Jus-Jus by Watson Fitts at The Fearrington House Restaurant No’Lasses, Fair Game Beverage Company Oleo saccharum from grapefruit zest and pineapple sage grown in the Fearrington herb gardens Verjus Amaro Nonino Quintessentia Black lemon bitters Pineapple sage leaves and brandied cherry for garnish Recently, Watson Fitts’ Thursday regulars – three women who come in most weeks to The Fearrington House Restaurant to catch up and chat over a cocktail – challenged him to create a drink that appealed to all their tastes. “They [all have] diverse tastes, so I had to zero in on which characteristics they’d all enjoy,” he says. A Pittsboro native, Watson has been the head barman at Fearrington for three years. After some quizzing and fine tuning, he created the Jus-Jus. Reminiscent of a Sidecar, Watson says, the drink is a “bright, subtly sweet sipping cocktail that’s not too hot.” On the menu at Fearrington, he lists it with gin, but poured a special version here with No’Lasses, a sorghum liquor from Fair Game Beverage.
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FOOD & D R I N K
The Looking Glass by Francisco Guzman at Flair Restaurant and Wine Bar St-Germain Vodka Midori Cucumber from farmers market Mint, grown by owner Elaine Lopes at Governors Village When sisters Elaine and Elli Lopes opened Flair just steps away from Tarantini, their Italian restaurant that’s become a longstanding favorite of local residents, they wanted to give Governors Village an upscale experience of interesting food and creative – even exotic – drinks. The Looking Glass fits that bill, combining classic ingredients to achieve an electric-shock look and local flavor with homegrown mint.
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FOOD & DRINK
F/V Sea Breeze by Bill Hartley at Postal Fish Company 1¾ oz. Social House Vodka 1 oz. Crude Bitters Cucumber Shrub A splash of lemon juice 3 house-pickled jalapenos Club soda As the general manager and co-owner of Postal Fish Co., Bill names all his drinks after fishing boats that catch the restaurant’s main courses. He considered showcasing the F/V Fowl Hooked, a rum concoction, but the Sea Breeze seemed just right to feature for its local ingredients (the vodka is distilled in Kinston and branded in Raleigh; the bitters are crafted in Raleigh) and spicy, late-summer pepper taste.
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FOOD & D R I N K
Chatham Tonic at The Modern Life Deli and Drinks Muddled strawberries and cucumbers from Moncure's Sunset View Farms Splash of agave Highway 64 Cider from Chatham Cider Works Tonic water Ice Strawberry and cucumber slices for garnish Owner Dylan Perry has big plans for The Mod, with an expansion due this fall that will more than double the Pittsboro eatery's size, and will include space for live music. His tonic creation uses local fruit and cider from Pittsboro's Chatham Cider Works, one of three Chatham brewers The Mod keeps on tap. ď‚„
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FOOD & D R I N K
Bloody Mary at Al’s Burger Shack North Carolina bacon Bedlam Vodka from Graybeard Distillery Tomato juice Lemon and lime Olives After opening as Al’s Pub Shack, Al Bowers found that customers coming into his new restaurant in Governors Village were asking for items that they loved from his original Al’s Burger Shack locations. So, he switched the menu back to his classics and changed the name to the well-known Al’s Burger Shack in July. You might say that if hearty food and famous fries ain’t broke, don’t fix it, and the same is true for this old standby – and an Al favorite – the Bloody Mary. Some drinks don’t need improving – but local bacon and vodka from Durham sure do add a nice touch! CM
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as local as P H O T O B Y BE TH MANN
V
irtually every ingredient in this meal was grown, brewed, distilled, concocted, harvested, invented, prepared and produced within the 17 acres of the Chatham Beverage District in Pittsboro. The drink – a twist on a traditional Old Fashioned, perfect for late summer and fall afternoons – is a combination of apple brandy and other local flavors from
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Fair Game Beverage Co. The grain and veggie bowl is from Copeland Springs Farm & Kitchen, a new farm and on-site
eatery inside the District that takes the phrase “farm to table” up a notch. Nearly all of the grains and vegetables on Copeland’s menu are grown on the 1½ acres adjacent to the eatery by founder/farmer Kristin Bulpitt (here, only the rice, walnuts and cheese aren’t local).
it gets
FAIR GAME OLD-FASHIONED 1½ oz. Fair Game Apple Brandy ½ oz. honey syrup (1:1 King Cobra Apiary honey, water) 6 dashes Crude Bitters “Sycophant” orange and fig bitters 1 Tipsy Gypsy Cherry from The Country Bakeress Fair Game Beverage Co. features a tasting room for all its creations. Though the Pittsboro distiller broke into the craft beverage scene with its spicy Flying Pepper vodka (no surprise from the purveyors of PepperFest), its smooth Apple Brandy is now a top seller. For this recipe, Fair Game keeps it local with all ingredients available on-site, including honey from Chapel Hill, bitters from Raleigh and sweet cocktail cherries from Pittsboro’s The Country Bakeress.
VEGETABLE AND GRAIN BOWL* by Kristin Bulpitt at Copeland Springs Farm & Kitchen Kale, chard, carrot tops, sauteed broccoli and greens Shredded Mokum carrots, a warm-climate variety that holds sweetness exceptionally well in high heat Chioggia beets, also known as candy stripe beets, roasted Basmati rice Green and purple beans Caramelized summer squash and onions Feta cheese from Ithaca Acres Creamery in Raeford, NC Walnuts Yogurt-based lemon-basil sauce *Copeland Springs produce indicated in bold Kristin Bulpitt farmed on a ½ acre at her home in Pittsboro before jumping at the chance to open a restaurant at the Chatham Beverage District. She opened Copeland Springs Farm & Kitchen this summer with the intention to serve meals featuring primarily ingredients grown on-site, plus a Community Supported Agriculture (CSA) program and grab-and-go options. She starts with a base of grains and leafy greens, and then tops it off with a wide array of Copeland offerings, which change every season. CM
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Scott Johnson, 7, Lauren Bowling, 9, and Aiden O’Neil, 8, mix it up at Central Carolina Community College’s Kids Cooking Camp.
junior master chefs A local cooking camp teaches kids the skills they need to be culinary stars BY MATT W HITE | PHOTOGRAPHY BY BETH MAN N
U
nder the watchful eye of Regina Minter, the lead culinary instructor at Central Carolina Community College, kids from 5 to 10 years old spent a week learning the basics of baking and cooking. The young chefs learned to grill, saute, fry, slice, dice, chop, season, marinate and – most important – sample and share. We popped into the kitchen to see what they had cooking.
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what I learned at cooking camp PARKER MANESS, 9 food to cook?
Quesadillas. You can put [in] taco meat or chicken. We got dough and put it on the stove in a pan. You put the cheese on half and the taco meat and chicken meat on the sides, and when it was golden we lifted and patted it down so it was all together until it was all golden brown. Everything was all together [when you flipped it] because the cheese was like glue. What have you made at home?
The very last day we made homemade Pop-Tarts. I made it for my parents for dinner. We made one that was chocolate, and one that was apple cinnamon. I had leftover frosting, so I dyed it orange and put it on the Pop-Tarts with white sprinkles for summer.
EMERSON GASKILL, 9 What do you like to cook?
I like to bake cakes. I like pasta dishes, like manicotti. My favorite to make at camp was the homemade guacamole. What was the biggest lesson at camp?
How to make caramel sauce. We had to make sure the sugar had melted and [the sauce] was the right consistency.
PHOTO BY MATT WHITE
What was your favorite
Chef Regina Minter handles the frying duties for funnel cakes.
SCOTT JOHNSON, 7 What was the best part of the camp?
Making omelets. I made mine with cheese. You put [the ingredients] in a bowl with the eggs, and then you mix it with a whisk [and make the motion] like you’re drawing. Your all-time favorite food?
I would say spaghetti. We made the meatballs here – I’d never done that before. What would you like to make at home?
Chicken pot pie. It has all the ingredients you like, [and] then you fold the dough over the top. I make mine sweet.
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KAEDEN EDWARDS, 10 Did you try any new foods?
Funnel cake. You mix up eggs, oil and flour into, like, a batter. Then you fry it. I’d never done that before. Then you put powdered sugar on it. What skills did you learn?
Dicing. Since I’m left-handed, I had to hold [the food] in my right hand so I don’t cut off my fingers. What is your favorite food? Parker Maness, 9, and Ruby Parks, 8, know you have to break a few eggs to make something yummy.
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I would say steak. I like to grill mine medium-rare with bacon on the outside.
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Isabel Sargent, 6, Oliver Bilzi, 5, and Ellie Klier, 9, measure ingredients.
RUBY PARKS, 8 What did you like best?
The ice cream with chocolate syrup. We made the syrup. Anything you didn’t like?
The pancakes. They were supposed to be thick, but they turned into – what do you call them? – crepes.
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What was your favorite recipe from camp?
I would say my favorite was when we made quesadillas. My second favorite was rice with [homemade] chips on the side. The most important part is, when you put the cheese on and flip it, not to burn yourself on the stove. CM
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H O W TH E Y L I VE
wine and cheese, anyone? Max Kast passed the wine world's hardest test. Alexander, his brother, is a cheese expert. They're both at home in Chatham. BY MATT WH ITE
|
PHOTOGRAPHY BY BETH MAN N
T
o earn the rank of Master Sommelier, Max Kast has spent the past decade taking deep inhales and small sips of exotic red, white and bubbly vintages. Yet after sampling thousands of aromas from vineyards around the globe, a whiff of a great wine still sends his mind back to childhood trips to Petoskey, Michigan, where his parents were partners in American Spoon, a specialty jam and jelly producer. 
RIGHT Max and Krystal Kast on the porch of their Briar Chapel home.
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H O W T HEY L I VE
ABOVE The Kasts – Max and Krystal, center, flanked by Alexander and CherylAnne – enjoy a wine selected by Max and cheese provided by Alexander. LEFT Max chose a 2015 Spy Valley Riesling from New Zealand to pair with an assortment of Chapel Hill Creamery cheeses, including an Asiago-like Calvander; the creamy Hickory Grove; the citrusy, semi-soft Dairyland Farmers Cheese and the Camembert-style Carolina Moon. Cheryl-Anne designed the floral centerpieces on the table.
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HO W TH E Y L IV E
“We would go up there and walk through the kitchen, and they have these big copper pots of raspberry jam or huckleberry or blueberry jam,” Max says. “When I smell a wine, when I think of a grape variety – say, like a Shiraz from Australia – right away I see a copper pot of blueberries. Or a Grenache from Southern Rhône (a region in France) – I see that copper pot of raspberry jam.” Max’s childhood indoctrination into flavors and food brought him to Fearrington Village, where he was the beverage director for nine years, helping to strengthen The Fearrington House Restaurant’s reputation as one of the best in the world, routinely recognized by wine and food awards. Today Max and his wife, Krystal, live in Briar Chapel with their daughter, Saskia, 15. Krystal grew up on the Fort Peck Reservation in Montana – home to Assiniboine and Sioux tribes – where her father was a college professor. She and Max met as students at the University of Montana in Missoula, where Max first entered the food world working at off-beat local restaurants while Krystal studied photography. Today, Krystal owns Krystal Kast Photography, specializing in portraits, weddings and events. Their careers are reflected in thier Briar Chapel home. Max is converting a room into a wine cellar,
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H O W T HEY L I VE
while Krystal has converted another to a photo studio. Max was not the only Kast child inspired by the family’s copper kettles. Alexander Kast, Max’s brother, lives in Pittsboro and is a nationally ranked cheesemaker. Alexander is the director of Chapel Hill Creamery and was previously the director of perishables at Southern Season for three years. His wife, Cheryl-Anne Kast, is an event planner and floral designer with her own company, Kast Events & Co. The
Krystal and Max Kast moved to Chatham in 2005 and to Briar Chapel in 2017.
sisters-in-law have at times shared office space at The Parlour at Manns Chapel. Montana is not often mentioned as an entry point to elite food and wine circles, but Max says it was a perfect place to start. “It’s a state with, like, a million people, and it has almost more than its
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Chatham Magazine
August/September 2019
For your next adventure in town, across the country, or around the world
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H O W T HEY L I VE
Krystal and the family pup, Basil, relax in a reading nook in the master bedroom.
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RE CULTU HOP ERMA ORKS FALL P W R O T A , OLLIN awson AND P Lauri L Who: dobon u A a n -5pm Caroli r 21, 3 North tembe p e S m , y o a H e : Saturd ntry Farm & p! When u o C rk : o sho REE w o Where F a in is m gs This are co How: ow you pace! n k s u t s Just le allocate we can at elinda cting M 2.3353 ta n o c 4 y RSVP b ly.com, 919.5 Please now k fhsupp c s u @ t a d le melin in and or stop counter that e th t a end! n to att you pla
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H O W T HEY L I VE
Max and Krystal Kast, center, with daughter Saskia, 15, often play host to Cheryl-Anne and Alexander, on either end, who live in Pittsboro with their kids, Amelia, 6, and Uli, 3.
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population come every year to visit,” Max says. “So you have this really cool town, [Missoula], in the middle of western Montana with a global outlook. You have great restaurants, great wine shops and a bunch of microbreweries.” He found jobs in an Indian restaurant founded by Buddhist vegetarians and in a cafe opened by a sous chef trained in elite San Francisco kitchens. “When I taste wines that are slightly oxidized, like they have cumin or fenugreek qualities to them, right away it brings me back to working in the Indian restaurant; it’s just one of those connections.”
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H O W T HEY L I VE
After college, Max took a job at Montana’s Triple Creek Ranch, a remote luxury mountain resort in the Relais & Châteaux network, an international resort association, which also includes Fearrington. At just 25 years old, Max took over the resort’s wine program, eventually serving as both wine and food director, catering to visitors from all over the world who were accustomed to five-star service. The job came with a house on the property, allowing Krystal to stay at home with Saskia while Max worked. At a 2005 Relais
Amelia, 6, points out one of her favorite Chapel Hill Creamery cheeses, the Calvander.
& Chateaux conference, he met Fearrington developer R.B. Fitch and the couple jumped at the chance to move his young family to Chatham. "It was very different," says Krystal, who had never lived outside Montana. "I was used to the mountains, but I was ready for
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a change. I really had no clue what to expect at all, but I was super happy once we got here." Max spent the next 10 years splitting his time between building Fearrington’s wine selection from 800 to 1,500 choices and studying for higher levels of the sommelier rank, which is administered by The Court of Master Sommeliers. To earn the title, an expert must pass three tests: an encyclopedic written test of wine knowledge, called Theory; a live-action service portion; and, most difficult, a blind taste test of six wines – a flight of three reds and three whites – that must be identified by taste and smell. And he faced another obstacle: Most elite wine professionals live and work in big cities or major wine regions and form large study groups. Max’s closest partner to practice with was in Charlotte. “We’d meet in Greensboro once a week and pour flights for each other all day,” Max says. “It felt like he was in a continual Ph.D.,” Krystal says. “There were books and notecards everywhere. He spent hours and hours, studying and tasting and traveling to do tasting with masters.” In another exercise at home, he’d pour 20 glasses of red wine at once, and then have Saskia mix up their order, leaving him to name each just by smell. In all, Max says, he figures he spent more than $6,500 on practice wines in 2018 before his final test. 80
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H O W TH E Y L I VE
Saskia helped Max study for the master sommelier test. After he poured 20 glasses of red wine, she would rearrange them in random order for him to identify by smell.
“That’s probably a low-ball number,” he says. After numerous near-misses dating to 2011, Max took his last shot at the test in mid-2018 and passed all three. But three weeks later, he found himself swept up in one of the wine industry’s biggest news stories in years: Cheating was uncovered in his testing class, and everyone who had passed the dreaded blind tasting would have to try again. “The first three weeks I was everywhere from sad [to] super angry,” Max says. “But I had to get back into training mode again.” As news of the retest spread, the local wine scene sprang into action. Paula De Pano, who replaced Max as beverage director at Fearrington, poured practice flights for him. Debra Lewis of Vintage ’59 Imports dropped off boxes of wine at his house. “I get teary-eyed thinking about it,” Max says. “Everyone just came in the nick of time to help.” He passed the retest in December. Max left Fearrington in 2016, taking the job of director of education for Broadbent Selections, a wine importer. The job finds him traveling nationally to meet with customers and other wine experts. But he isn’t looking to move to a major wine scene. “Whenever I come back, I feel like this is home,” Max says. CM
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restaurants, delis and bistros (advertisers boxed in green)
North Chatham Briar Chapel 501 Pharmacy Scoops of Maple View Farm ice cream, plus malts and shakes. 98 Chapelton Ct., Ste. 300; 984-999-0501; 501rx.com Breakaway Cafe A casual “cyclinginspired” cafe serving breakfast, lunch, dinner and small plates, along with Counter Culture coffee, beer, wine and Maple View ice cream. 58 Chapelton Ct., Ste. 100; 984-234-3010; breakawaync.co Capp’s Pizzeria & Trattoria Traditional Italian cuisine including homemade fresh pastas, salads, sandwiches and a trattoria menu. 79 Falling Springs Dr., Ste. 140; 919-240-4104; cappspizzeria.com Sadie’s Southern Southern comfort food. 72 Chapelton Ct.; 984-234-3017; sadiessouthern.com Town Hall Burger and Beer Gourmet burgers plus shared plates, tacos, wings and salads. 58 Chapelton Ct.; 984-234-3504; townhallburgerandbeer.com Governors Village Al’s Burger Shack Classic gourmet burger and fries joint, featuring an expanded menu with sandwiches, seafood, soups and salads along with a full bar. 50050 Governors Dr.; 919-904-7659
taste
brunch. 50100 Governors Dr.; 919-967-9990; flairforfoodrestaurant.com Papa John’s Pizza Pizza crafted with quality. 50010 Governors Dr.; 919-968-7272; papajohns.com Tarantini Italian cuisine. 50160 Governors Dr.; 919-942-4240; tarantinirestaurant.com North Chatham Village/Cole Park Plaza Captain John’s Dockside Fish & Crab House American seafood dishes. 11550 U.S. 15-501 N.; 919-968-7955; docksidechapelhill.com Marco’s Pizza Traditional Italian dishes and pizzas. 141 Chatham Downs Dr., Ste. 201; 919-391-4090; marcos.com Moon Asian Bistro Asian fusion restaurant offering sushi, Chinese dishes like sweetand-sour chicken, Thai curry dishes, rice and noodles. 111 Knox Way; 919-869-7894; moonasianbistroch.com Panda Garden Chinese dishes like chow mein and egg foo young, dine in or take out. 11312 U.S. Highway 15-501; 919-960-8000; chapelhillpandagarden.com Guanajuato Mexican Restaurant Mexican dishes with vegetarian options. 11552 U.S. 15-501 N., Ste. 205; 919-9298012; guanajuatomexicanrestaurant.net Village Pizza and Pasta A neighborhood pizza place serving up subs, calzones, pastas and salads. 11312 U.S. Hwy. 15-501 S., Ste. 300; 919-960-3232; villagepizzapasta.com
Pittsboro U.S. 15-501/Fearrington Village
Flair Restaurant & Wine Bar High-quality French-influenced American food, coffee, wine, beer and Sunday
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Allen & Son BBQ N.C. barbecue. 5650 U.S. 15-501; 919-542-2294; stubbsandsonbbq.com
Carolina Brewery Pub-style fare made with local ingredients from places like Boxcarr Handmade Cheese and Lilly Den Farm. 120 Lowes Dr., Ste. 100; 919-5452330; carolinabrewery. com/pittsboro Compadres Tequila Lounge Mexican restaurant with a variety of classic dishes. 193 Lowes Dr., Ste. 107; 919-704-8374; compadresnc.com
The Fearrington House Restaurant Fine-dining French cuisine offering a chef’s tasting menu. Fearrington Village Center; 919-5422121; fearrington. com/house
House of Hops Relaxed bar and bottle shop with a large craft beer selection on tap. 112 Russet Run, Ste. 110; 919-542-3435; houseofhopsnc.com
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D IN I N G GUI D E
The Root Cellar Sandwiches, prepared salads, desserts and more. Beer and wine only; outdoor dining.
The Belted Goat Casual dining for breakfast, lunch, dinner. Coffee & wine shop. Fearrington Village; 919-545-5717; fearrington.com/ belted-goat New Japan Hibachi-style Japanese cooking, dine in or carry out. 90 Lowes Dr.; 919-542-4380 Papa John’s Pizza Pizza crafted with quality. 120 Lowes Dr.; 919-545-7272; papajohns.com Roost Beer Garden Wood-fired pizza, local brews and live music. 2000 Fearrington Village Center; 919-5422121; fearrington. com/roost
La Dolce Vita PIZZERIA Ta s t e t h e s w e e t l i f e !
35 Suttles Rd.; 919-542-1062; 750 MLK Jr. Blvd., Chapel Hill; 919-967-3663; rootcellarchapelhill.com Willy’s Cinnamon Rolls, Etc. Bakery selling cinnamon rolls, scones, muffins, cookies and bread with ’40s and ’50s flair. 35 W. Chatham St.; 252-305-9227; willysrolls.com
Greek Kouzina Made from scratch hummus, gyros, kebabs and more. 964 East St.; 919-542-9950; greekkouzina.com Hwy 55 Burgers, Shakes & Fries Burgers, cheesesteaks and frozen custard. 987 East St.; 919-542-1312; hwy55.com/ locations/pittsboro San Felipe Mexican dishes including fajitas, burritos and combo plates. 630 East St.; 919-542-1008; sanfelipenc.com Small B&B Cafe Farm-to-table breakfast and lunch. 219 East St.; 919-537-1909; smallbandbcafe.com Starrlight Mead Tastings of honey wines and honey. The Beverage District, 130 Lorax Ln. 919-533-6314; starrlightmead.com
East Street China Inn Chinese dishes, dine in or carry out. 630 East St.; 919-545-0259 Copeland Springs Farm & Kitchen Farm-to-table restaurant serving grains and greens bowls in addition to small plates/bar snacks. 193B Lorax Ln.; 919-244-6670; copelandspringsfarm.com
West Street Al’s Diner Traditional American classics for breakfast, lunch and supper. 535 West St.; 919-542-5800 Angelina’s Kitchen Seasonal dishes of the Greek and southwestern variety including gyros, rice bowls and family dinners for pickup. 23 Rectory St.; 919-545-5505; angelinaskitchenonline.com Circle City Grill Featuring hamburgers, barbecue and tacos. 517 West St.; 919-704-8798; circlecitygrill.com ODDCO An art and design store and music venue featuring regional craft beers. 684 West St.; 919-704-8832; realoddstuff.com The Phoenix Bakery Small-batch, seasonal baked goods like apple pie doughnuts, caramel-pecan rolls, scones, cookies and specialty cakes. 664 West St.; 919-542-4452; thephoenixbakerync.com
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Pittsboro Roadhouse Hearty American fare like smoked gouda mac ‘n’ cheese, plus burgers and salads. 39 West St.; 919-542-2432; pittsbororoadhouse.com
DINING G UIDE
Hillsboro Street/Downtown Aromatic Roasters Small-batch coffee shop specializing in espresso shots, Aztec mochas, raspberry lemonade, chai lattes and Thai teas. 697 Hillsboro St.; 919-259-4749 Blue Dot Coffee Joe Van Gogh coffee, lattes, smoothies and pastries. 53 Hillsboro St.; 919-704-8064 Davenport’s Café Diem Carrboro Coffee Roasters coffee and espresso offerings, plus tea and alternative milk/sugar-free options. 439 Hillsboro St.; 919-704-4239; davenports-cafediem.com Sweet Bee Caffé Blue ribbon-winning choclates, coffees and baked goods with rotating art exhibits. 18A East Salisbury St.; 919-533-6997 The City Tap Hoagie and grilled sandwiches, plus classic bar snacks. 89 Hillsboro St.; 919-545-0562; thecitytap.com Elizabeth’s Pizza Pizzas, calzones, sandwiches, salads and pasta. 160 Hillsboro St.; 919-545-9292; elizabethspizza pittsboro.com
S&T’s Soda Shoppe Soda fountain, American fare. 85 Hillsboro St.; 919-545-0007; sandtsodashoppe.com Virlie’s Grill Breakfast, lunch and supper options like biscuits, salads, subs and barbecue. 58 Hillsboro St.; 919-542-0376; virliesgrill.com Chatham Marketplace Buzz Cafe sandwiches, daily changing hot bar, sushi, salads and baked goods. Chatham Mills; 919-542-2643; chathammarketplace.coop
Siler City Artisan Hub Scratch-made breakfast and fresh lunches including salads, sandwiches, burgers and specials like chicken & waffles and shrimp & grits. 113 W. Raleigh St.; 919-663-1758; artisan-hub.business.site Bestfood Cafeteria Southern comfort food. 220 E. 11th St.; 919-742-2475 (cafeteria), 919-742-6033 (steakhouse); bestfoodsilercity.com Brownie Lu’s Restaurant Southern comfort food for breakfast, lunch and dinner. 919 N. Second Ave.; 919-663-3913
Sanford La Dolce Vita Pizzeria Salads, specialty pizza, focaccia sandwiches and dessert, with an outdoor patio. 226 Carthage St.; 919-777-5277; ldvpizzeria.com
Chris’ Drive-in Burgers, hot dogs and fries. 1329 N. Second Ave.; 919-663-2333 Compadres Mexican Restaurant A variety of classic dishes. 115 Siler Crossing; 919-663-5600; compadresnc.com Courtyard Coffee and Soda Cafe Coffee, Italian sodas, smoothies and bakery items. 138 N. Chatham Ave.; 919-663-2152
wood-fired pizza • housemade pastas sammies • salads • desserts
The Mod Wood-fired pizza, salads, small plates and a full bar. 46 Sanford Rd.; 919-533-6883; themodernlifedeli.com
RADIUS
John’s Italian Pizza Restaurant Pizzas, pastas, wraps, calzones and strombolis; 122 Sanford Rd.; 919-542-5027; johnspizzarestaurant.com The Pickle Jar Cafe & Catering Fresh American classics with a twist. 480 Hillsboro St.; 919-704-8878; picklejarcafe.com Postal Fish Company Fresh seafood from North Carolina’s coast prepared thoughtfully by chefs James Clark and Bill Hartley. 75 W. Salisbury St.; 919-704-8612; postalfishcompany.com
112 N. Churton Street • Hillsborough
radiuspizzeria.net
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D IN I N G GUI D E
Dry Dock Seafood A variety of seafood dishes and daily specials. 408 N. Second Ave.; 919-742-2177; drydockseafood.com
San Felipe Mexican dishes including fajitas, burritos and combo plates. 102 Walmart Supercenter; 919-663-7333; sanfelipenc.com
Elizabeth’s Pizza Pizzas, calzones, sandwiches, salads and pasta. 119 Siler Crossing; 919-663-5555; elizabethspizzasilercity.com
Chapel Hill
Hayley Bales Steakhouse Americanstyle salads, steaks, chicken and seafood. 220 E. 11th St.; 919-742-6033; hayleybalessteakhouse.letseat.at Johnson’s Drive In Burgers, hot dogs and fries on Highway 64 since 1946. 1520 E. 11th St. New China Inn Chinese dishes. Dine in or carry out. 203 Chatham Sq.; 919-663-0889 Oasis Fresh Market & Deli Local and organic soups, sandwiches and Mediterranean specialties. 117 S. Chatham Ave.; 919-799-7434; oasisfreshmarket.com
Southern Village Al’s Burger Shack Gourmet burgers and fries made with local ingredients. 708 Market St.; 919-914-6694; 516 W. Franklin St.; 919-904-7659; alsburgershack.com
La Vita Dolce Espresso & Gelato Café Pastries, sorbet, gelato. 610 Market St., Ste. 101-C; 919-968-1635; lavitadolcecafe.com
Rasa Malaysia Authentic Malaysian dishes. 410 Market St.; 984-234-0256; rasamalaysiach.com The Town Hall Grill Sandwiches, steak, seafood. 410 Market St.; 919-960-8696; thetownhallgrill.com Weaver Street Market Hot bar and salad bar for breakfast, lunch and dinner. 716 Market St.; 919-929-2009; weaverstreetmarket.coop
also check out these area restaurants Radius Wood-fired pizzas, housemade pastas, sandwiches, salads and desserts. Outdoor dining. 112 N. Churton St., Hillsborough; 919-2450601; radiuspizzeria.net
Pazzo! Italian cuisine, takeout pizza. 700 Market St.; Trattoria: 919-929-9984; Pizzeria: 919-929-9991; pazzo-restaurant.com
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D I N IN G G U ID E
news bites TOPO Organic Spirits – the distillery off-shoot of Chapel Hill’s popular Top of the Hill Restaurant & Brewery – will move its operations to Pittsboro’s Chatham Beverage District in 2020, according to District founder Lyle Estill. Lyle says the brewer will produce its spirits in Pittsboro and may open a tap room for its Chapel Hill-brewed beers.
Starrlight Mead Is Celebrating!
Al’s Pub Shack in Governors Village rebranded as Al’s Burger Shack, matching owner Al Bowers’ other restaurants and reverting to Burger Shack menu items. “We’ll still have a full bar, the comfy, lively atmosphere and table service,” Al says. After 1½ years in business, Artisan Hub in Siler City was for sale in July with plans to close in the fall. Dustin Poe, who owns the restaurant with his wife, Alaina, announced the closing on Facebook, thanking the community for its support.
LOCAL FRESH FAMILY OWNED AND OPERATED
Plan to join us! Mead Day - Sat, Aug 3
Celebrating the drink we love! We’ll have meads from other NC mead producers to sample! Such good stuff!
Starrlight’s 9th Birthday
We’re celebrating our birthday with Mead and Cake pairings all weekend long. Labor Day weekend
Mead Fest - Sat, Sept 28
JOIN US.
A free mini Renaissance fair with music, knights, mead, food, vendors, and more! Our biggest event of the year! 46 SANFORD RD PITTSBORO, NC
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Visit us: Mon - Sat 12-6, Sun 1-5
Part of the Chatham Beverage District! 130 Lorax Lane, Pittsboro, NC 27312 919-533-6314
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After Cristina Virsida and Tim Lee rehabbed a 1940s Lustron home to open ODDCO, Cristina’s daughter recognized its look from a video game.
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the ultimate
fall arts guide COMP ILE D BY E LIZABETH HOLMES
PHOTOGRAPHY BY BETH MAN N
The ODDCO Couple Cristina Virsida and Tim Lee knew that ODDCO, the
offbeat art gallery and music venue they were planning to launch, was going to be something special when Cristina’s daughter, Diana Seck, first saw the building for it and told them it looked like it was straight out of an apocalypse. “When we walked up to this thing, she goes, ‘That’s the house from Fallout 4,’” Cristina says. Fallout 4 is a video game in which players roam post-apocalyptic neighborhoods of prefabricated mid-century homes – homes that the then 13-year-old Diana instantly recognized as identical to ODDCO’s. “She showed me pictures, and it was like, ‘Yep. That was it,’” Cristina says. ODDCO is built in a Lustron home, one of about 2,500 prefabricated houses made in the 1940s. A Lustron home was a complete house – walls, windows, even sinks and cabinets – that would arrive ready for quick assembly in fast-growing suburbs. The company folded in 1950, but Lustron’s distinctive prefab vibe lives on in a wide range of pop art, including in the visuals of the popular Fallout series.
AUGUST
Pittsboro First Sunday Artisan Fair Aug. 4, Sept. 1, Oct. 6, Nov. 3 and Dec. 1; noon - 5 p.m.
After a summer holiday, Pittsboro’s monthly open air art market returns to showcase local, artisancrafted jewelry, textiles, woodwork, soaps, pottery and more. Downtown Pittsboro, shoppittsboro. com/pittsboro-first-sunday
Koo Day Tah Aug. 17
Celebrating Siler City’s acclaimed guitarmaker Terry McInturff with live music by Radar’s Clowns of Sedation, Blood Red River and Dexter Romweber. Featuring Haitian art by Kay Blada
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FA L L A R T S GUI D E
“A lot of 20-something animators from Epic Games (the Cary-based video game and software development company that created Fortnite) have come in and geeked out,” Cristina says. “They just stand there with their mouths open or start tapping on the walls, touching a thing in real life that they saw in video games.” Cristina and Tim purchased the Lustron from Steve Carr
PHOTO BY BETH MANN
of Carr Amplifiers and moved it the few blocks from its original location where it had sat for decades to 684 West St. The couple and two partners spent weeks The bar at ODDCO is handbuilt, scrubbing the surrounded by “creepy cute” art. 1,000-squarefoot house and installing a handmade bar. The floor is salvaged from a 1970s-era roller rink. “It ties in with the art that we have,” Tim says. “Creepy cute,” Cristina calls their genre. “Southern swank, we’ve heard that one. Folk noir.” The gallery is open Wednesday to Sunday, with live music most Fridays and Saturdays. The single-room gallery features art ranging from comic book work to latex figures from the film “The Dark Crystal” to bold, Voodoo-inspired graphic posters. In all, ODDCO has the work of 42 artists on its wall, including Chatham comic book artist Tommy Lee Edwards, whose credits include “Batman,” “Mad Max” and “The Umbrella Academy.” Most work hangs on magnets, the only way to secure items to the steel walls. – Matt White 98
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Recycling, a nonprofit dedicated to plastic cleanup in Haiti. NC Arts Incubator, 223 N. Chatham Ave., and Downtown Siler City, ncartsincubator.com
Come Out and Play Sculpture Show Opening reception Aug. 24-25, then Saturdays through Sept. 21
More than 75 artists showcase their art on land, in trees and even in a pond on this 17-acre farm. 150 Wild Horse Run, Pittsboro, comeoutandplay.info
SEPTEMBER
13th Annual Hoppin’ John Fiddlers’ Convention Sept. 12-14
A weekend packed with live bluegrass music, square dancing, camping, hayrides and food at Shakori Hills. Shakori Hills Community Arts Center, shakorihills.org
Storytelling at the Bynum Front Porch Starts Sept. 14. Bynum Front Porch moves its
rocking chairs and performances inside for the fall with storytelling every second Saturday. Bynum General Store, bynumfrontporch.org
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PHOTO COURTESY 123 ART STUDIOS
Autumn Art Show at 123 Art Studios Sept. 21 and 22, 11 a.m. - 5 p.m.
One of Chatham’s coziest galleries hosts its fall show with work by regional artists Luna Lee Ray and Shelly Hehenberger, Pittsboro potter Lara O’Keefe and other studio artists. 123 Art Studios, 123 Beech Forest Way, Pittsboro, 123artstudios.com
The Chatham Experience Sept. 29, 5 p.m.
Moving this year to the Chatham Beverage District, the Chatham Arts Council’s annual fundraising dinner for its Artists-in-Schools program (see box on page 103) promises a unique combination of hometown Chatham talent from across generations. The Chatham Rabbits will join The Bluegrass Experience and more, plus special
guests from local schools. The Smelt Art Gallery will feature concurrent exhibits. Chatham Beverage District, 220 Lorax Ln., Pittsboro, chathamartscouncil.org
OCTOBER
Shakori Hills GrassRoots Festival of Music & Dance Oct. 3 - 6
Chatham’s largest music festival returns for the fall with folk, funk and soul. Headlining acts include Roosevelt
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Take time to create.
ArtSchool at The ArtsCenter Take time to create with classes and workshops for all ages in painting, ceramics, photography, digital art, dance, writing and more.
Learn more and enroll at artscenterlive.org/artschool 300-G East Main Street, Carrboro, NC • (919) 929-2787
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F A L L A R TS GU I DE
Halle The
Collier, Ryan Montbleau Band and more than 20 locally and nationally acclaimed artists. Shakori Hills Community Arts Center, shakorihillsgrassroots.org
Cultural Arts Center (919)249-1120
TheHalle.org
237 N. Salem Street Apex, NC 27502 Ingrid Erikson & Annual Juried Art Show September 6, 6-8pm, FREE Family Dance
September 13, 7-8:30pm October 25, 7-8:30pm December 20, 7-8:30pm Classical Concert Series
September 15, American Music for Brass November 17, Russian Composers in their 30s “Rumors” by Neil Simon (Live Theatre)
Diali Cissokho keeps the beat at Perry Harrison Elementary School.
Art Class This fall will be the fourth year of the Chatham Arts Council’s Artists-in-Schools program, which, for the first time last year, held programs at all 13 of Chatham’s traditional public schools. The program hopes to expand into three charter schools this fall. Events included performances by local artists like Pittsboro’s Diali Cissokho, a Senegalese Kora musician, at Bennett School, Virginia Cross Elementary and Perry Harrison Elementary, and flamenco dancer Carlota Santana at Moncure School and North Chatham Elementary. The council has also sponsored theater residencies with EbzB Productions’ Serena Ebhardt and David zum Brunnen at Pittsboro Elementary and Bonlee School. At Pittsboro Elementary, third-graders developed an original production on local history and economics by interviewing local business owners. At Bonlee, the residency focused on technology, with fifth graders also developing a dramatic performance. – Matt White
October 4 & 5, 7:30pm October 6, 3pm October 11 & 12, 7:30pm October 13, 3pm Colored Pencil Society Art Show
October 18, 6-8pm, FREE Goblin’s groove
October 26, 7-9:30pm
Infinity Ballet: “Peter & The Wolf”
November 2 & 3, 2:30pm
Apex Square Dance
November 8, 8pm-10:30pm
JazzLive Concert Series
November 9, 7:30pm
Infinity Ballet: “Dances of The nutcracker”
December 6, 6pm December 7, 3pm December 8, 2pm & 4pm
Christmas Tree & Wreath Auction Opening December 6, 5-8pm, FREE, Shows Runs December 6-19 “The Animals’ Christmas tree,” “Twas’ the Night before Christmas”,” & Presents on Parade” (Live Theatre)
December 13, 7:30pm December 14, 3pm & 7:30pm December 15, 3pm
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F A L L A RTS G UIDE
Pittsboro Street Fair
The Chatham Experience Benefit Concert for
Artists-in-Schools Initiative
Oct. 26, 10 a.m. - 4 p.m.
Pittsboro’s largest annual community event of live music and local art. Downtown Pittsboro, pittsboronc.gov
NOVEMBER AND DECEMBER
Chatham Artists Guild Studio Tour Nov. 30 and Dec. 1; Dec. 7-8, 14-15 Saturdays, 10 a.m.- 5 p.m.; Sundays,
Sunday, September 29
Doors open at 4PM Show begins at 5PM The Chatham Beverage District in Pittsboro
Tickets: $50 at
www.ChathamArtsCouncil.org
noon - 5 p.m.
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Opening Reception, Carrboro Arts Center Nov. 8, 6 - 9 p.m. Now in its 27th year, the self-guided tour takes you into the studios of over 50 artists across nearly every genre, including sculptors, painters, photographers, jewelers and potters. chathamartistsguild.org
Sweet Bee Theater
Featuring musical performances by Chatham Rabbits, Tommy Edwards and The Bluegrass Experience, special guest students, and more!
Don’t miss the fall and winter seasons of both the Pittsboro Youth Theater and the Chatham Community Players. Pittsboro Youth Theater will present “Snow White” (elementary age, two casts) in early November, “Holes” (middle school) in late November and “Mary Poppins” (experienced, by audition) in December. Chatham Community Players will present “Arsenic and Old Lace” in late October. Sweet Bee Theater, 18 E. Salisbury St., pittsboroyouththeater.com CM
August/September 2019
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food for thought PH O T O G R A P H Y B Y BE TH MANN
Chef Stephanie Terry launched Sweeties Southern & Vegan Catering as an offshoot of her social justice work. “We just try to practice and live values of abundance and transparency and justice.”
F
or Pittsboro Chef Stephanie Terry and her catering company, Sweeties Southern & Vegan Catering, the food is the
message. The idea for Sweeties sprang from her work in community organizing and social activism. Today, her baked goods are available at both Davenport’s Café Diem and local events where she sells with her husband and fellow chef, Michael Terry, and her son, Malachi Levy. Stephanie also runs the cafeteria at the Community Family Life & Recreation Center at Lyon Park in Durham. We spoke with Stephanie about her life, activism and catering which are central to her vision of racial justice:
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“In the black communities where I grew up, even as a child, I noticed food at the corner store you would not find in other neighbourhoods,” Stephanie writes on Sweeties’ website. “There were big jars of pickles and pig’s feet and white bread and brands of cookies and chips you would never see anywhere else. There was no produce and very little fresh food, but every kind of alcohol and cigarettes. Low quality, cheap food that was nevertheless expensive. There is a direct correlation between what we eat and how we think and feel. We can look at socio-economic status and race and see what food is available in what communities. Food is a weapon of oppression. But it can also be a tool for liberation. Quality food matters to me.” You raised a large family in the 1990s. How did that spark your interest in vegan cooking? When I was in my first marriage, I had five children. I was looking for ways to feed my family in a more affordable
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and healthy way, so I experimented with vegan cooking. I always had a love for baking, and I started experimenting with vegan baking because I wanted to take our southern favorites and turn them into healthier products. When my marriage ended, I was a housewife, and so I had to get gainful
Stephanie Terry sells Sweetie’s vegan baked goods at Davenport’s Café Diem.
employment. In between those times, we were homeless for awhile. That was in 2000 or 2001. I really did work my way up from the bottom. When I was homeless, I got a job in a hotel doing night audit work, and I worked myself up to where I was doing sales.
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As you worked, you started cooking on the side? When I first started, I used to bake muffins and sell them on consignment at office buildings. I would build relationships with the secretaries, and they would let me go into the break rooms. So I was cooking on the side, and word kind of got around. I’ve always cooked on the side just for friends and doing little private parties. At some point you found yourself working more and more in the world of community organizing and social justice. How did that come about? I left the hotel industry in 2006 and was the founding organizer for Justice United in Community Effort in Orange County. It is a nonpartisan, multiracial, multiinstitutional, multi-faith organization. And then from that, I became one of the founding organizers for Organizing Against Racism in Orange County. We host two-day racial equity institute trainings [on] understanding how racism was created and maintained historically and legislatively. It gives a more structural analysis on racism in the United States. There are a lot of businesses, nonprofits and governmental institutions that are sending their folks. And this is where this comes back to catering. [These trainings are] intense and all day. So people need breakfast, lunch and two snacks. We used to volunteer [to bring] the food, and it became too much because we’re talking about 40 to 70 people sometimes. We started hiring caterers, and one of the caterers, at the last minute, couldn’t do the job, and everybody started panicking. So I volunteered to do it. And after I did it, they were like, ‘Why didn’t you tell us you know how to do this?’ Community organizing is not a lot of money. As I started doing catering, and the people from organizations would ask me to do catering, the next thing I know, I am making more money catering than I am organizing. So I formed a company: Sweeties. I kind of welded the values of organizing into the business. We have food equity as a mission, and we try to employ the hard-to-employ. We can’t pay a full living wage, which is like $17/hour, but we pay above average wages. We just try to practice and live values of abundance and transparency and justice.
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How’d you come to live in Chatham? My husband has lived here for more than 20 years. But I knew one person. Carol Peppe Hewitt with [Slow Money NC]. We got a loan from them at our very first start. But that’s the only person I knew. Now, I just absolutely adore Chatham. We live on six-anda-half acres about 15 minutes from the Pittsboro traffic Circle, out in the county. We would love to have a [Sweeties] location in Chatham. [Before], we’ve used the kitchens at Bella Donna [Italian Restaurant] and at Chatham Marketplace. You also started doing school lunches at Central Park School for Children in Durham? Yeah, we started in 2016 before we actually had the capacity to really do it well. We tripled the number of kids eating [school] lunch.
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Wow! You got kids to eat school lunch? What’s the secret We cook whole foods. Nothing from cans, nothing that isn’t fresh. We put the Southern flare on it, but we really rely on very little seasoning. We like the food to taste like the food itself. We’re just good, Southern cooks. – as told to Matt White CM
It’s a DOG WALK! . . . but humans are all welcome
Saturday, September 21 9:00 AM - 12:30 PM
Join fellow animal lovers at the Woof-A-Palooza Dog Walk to benefit Chatham Animal Rescue & Education (CARE). Walk for one mile around the beautiful Briar Chapel Great Meadow to raise funds for CARE. A fun-filled event with food trucks, vendors, contests, music and prizes!
See details at chathamanimalrescue.org Register as Individuals or Teams Sponsors are needed!
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W H A T W E L O V E A B O U T L I VI NG I N …
the
Preser ve at
Jordan L ake On the hills above Jordan Lake, this neighborhood provides a life filled with activities for its residents B Y MATT WH ITE
|
P H OTOGRAPHY BY BETH MAN N
L
ori and Brian Vandell began looking
for a new home soon after they were married in 2006. Or, at least, a place to put one. “We wanted a place we could buy and bring our own builder,” says Lori, whose father built homes in Raleigh. “We knew we wanted to have a family, so we tried to find a nice neighborhood with a community feel
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Sophie and Regan Willauer (both 11) take a dip in the family pool at their home in The Preserve. Parents Mike and Jenn Willauer and grandparents Walt and Susan Willauer stay cool in the shade. August/September 2019
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NE I GHBOR HOO D
ABOVE Bradley, 4, Emmanda, 6, and Lila Vandell, 9, enjoy the fruits of their labor on a hot summer day – freshly squeezed lemonade! BELOW Golf is a family activity for the Vandells, who play regularly on The Preserve's Davis Love III signature course.
and good schools,” she says. “And we wanted to be on a golf course. Golf is big in our family.” They found The Preserve at Jordan Lake, a quiet community of about 400 homes built around a golf course designed by Davis Love III. More than a decade – and three kids – later, Lori says The Preserve remains a perfect choice. Their oldest daughter, Lila, 9, has worked her way up to the 100-yard tees in the Triangle Golf Academy, which is based at The Preserve. “They hold golf clinics once a week, then a nine-hole match,” Lori says. “They start playing at 25 yards [from the hole].” When kids can score 36 118
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August/September 2019
David Weekley Homeowners Mike, Kailee & Brayden Nafziger with Jaime & Angela Gray
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NE I GHBOR HOO D
or less on nine holes, they move back in distance, to 50 yards and beyond. “When I go with her, driving the cart and caddying for her, it’s a fun, family event,” Lori says. Before moving to The Preserve, the Vandells lived in Raleigh while dating and knew little about Chatham. But after getting engaged at The Fearrington House Restaurant (Brian conspired with the staff on a fake “retirement party” to lead Lori through the grounds for a surprise proposal), they kept the area in mind, and today feel at home. Lila and sister Emmanda, 6, (a mix of the Bradley Vandell's putter was a gift on his first birthday. It belonged to both his dad and grandfather.
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ABOVE The Willauers' pool is often the site of parties and soccer team gatherings. BELOW The view from the fifth tee.
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NEI GH BO RHOOD
just the facts:
The Preserve at Jordan Lake The Preserve at Jordan Lake is a little more than two miles north of Highway 64 off Big Woods Road. Opened in 2000, the neighborhood has 515 homesites, with 435 completed custom homes. Amenities include a clubhouse with extensive programmed activities, a swimming pool and tennis courts. The Preserve at Jordan Lake Golf Club features an 18-hole course designed by Davis Love III that winds throughout the neighborhood.
style of houses
Generally large estate-style custom homes with attached garages. Typical homes range between 4,500 square feet and 8,500 square feet.
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schools North Chatham Elementary School, Margaret B. Pollard Middle School and Northwood High School. property tax rate & neighborhood dues
For 2019, the property tax rate for homes in The Preserve is $0.78 per $100 of assessed value. Of that total, $0.67 goes to Chatham County, $0.11 to the North Chatham Fire District. Homeowner association dues are $1,000/year. Membership at the Golf Club is separate.
lot size
Lot sizes generally range from a half to a full acre.
price
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August/September 2019
Home prices range from the mid$500,000s to the mid-$900,000s. Among houses recently listed: a 4,255-square-foot, four-bedroom home on The Preserve Trail for $550,000; a 4,750-square-foot, five-bedroom home on Coneflower Court for $725,000; and a 8,523-square-foot, six-bedroom home on Mountain Heather for $949,000.
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NE I GHBOR HOO D
Susan and Walt with granddaughters Regan and Sophie in the Willauers' great room.
kids’ grandmothers’ names, Emma and Wanda) attend North Chatham Elementary
while Bradley, 4, is in pre-K. Brian and Lori both work in the pharmaceutical field with jobs that require lots of local travel, which is made easy by The Preserve’s regional location. Along with quick drives to Durham or Raleigh, client trips to Fayetteville or Greensboro are easy highway drives. “We’ve been through a couple different phases in life here,” Lori says. “We were newly married with no kids, then having children and now getting into school. It’s a great, diverse community with people of all ages. We’ve got friends who are in their 70s and others who have kids in the same season of life we are in.” Tony Golden has both lived and worked at The Preserve longer than almost anyone. A resident since the community's earliest days, Tony took over the neighborhood’s on-site real estate brokerage from the original developer, Bluegreen 124
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NEI GH BO RHOOD
Let Me Show You Home. DANA CANTRELL
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Communities (which moved on to begin work at Chapel Ridge). Bluegreen, he says, broke ground at The Preserve in 2000, and the neighborhood’s 515 homesites were all sold by the end of 2003. Today, the neighborhood has 435 completed homes, with several underway. “It’s all custom homes,” Tony says. “No two homes are the same.” Susan and Walt Willauer moved to The Preserve in late 2018. Their son, Michael, and his family had lived in The Preserve for several years, while Walt and Susan lived in FuquayVarina. But as grandchildren Regan and Sophie, both 11, grew into preteens – and Susan and Walt reached their late-70s – even that seemed too far. “It wasn’t a matter of needing to move, but Michael and [his wife] Jenn have been after us to be closer to them because of our advancing age,” Susan says. “It’s much easier for them to have us close by.” Since arriving, Susan says, they’ve been the ones monitoring their kids. “We love our time with the grandkids,” she says. “When our older grandkids were their age, we were still working. Now we go to Regan’s soccer, Sophie’s gymnastics. We drive them places. Michael can call me and say, ‘I can’t pick up from school,’ and I’ll go get them.” Their only reservation to moving to The Preserve, Susan says, was its relative remoteness. The neighborhood
Franklin Street Realty proudly connects with these local organizations and non-profits
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NEI GH BO RHOOD
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August/September 2019
is tucked into steep hills next to Jordan Lake, with a 10- to 15-minute drive to shopping districts in Pittsboro or on Highway 15-501. But after arriving, Susan had a transportation epiphany: distances aside, her unhurried trips on Chatham’s backroads were a big improvement over the traffic-clogged streets of Fuquay-Varina. Now, Susan says, getting to the nearest grocery store – either Pittsboro’s Food Lion or a Harris Teeter near Briar Chapel – takes no more time than a shopping trip in southern Wake County. “We would spend as much time getting around Fuquay as we do here because of the horrible traffic,” Susan says. Though leaving local friends was hard, Susan says, the close-knit neighborhood and well-organized community events have made for an easy transition. Like the Vandells, Susan says she and Walt have met new friends quickly through regularly scheduled events and by staying up on the neighborhood’s newsletter, which is always full of upcoming activities. Susan plays mahjong with a group of a dozen or so women and joined Gals on the Go, a women’s group that plans local outings, including a recent trip to a lavender farm. Walt plays pool two or three times a week with a group of new friends (they rotate among homes with a table). “We’ve got a couple things on radar we want to try,” she says. “There’s a couple’s wine tasting with hors d’oeuvres. Want to try that out.” CM
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@adventuresof mollyandpickles 1,195 followers As the owner of three rescue dogs – Molly, Pickles and Jupiter – and a volunteer at Farm Friends Rescue, Mandy German has long supported animal shelters/rescues. Near the end of 2017, she heard about a nonprofit called Pearls for Pups Co. that sells handmade earrings to benefit animal rescues, and she just had to get a pair. She loved them so much, she had Pearls for Pups design a set of crystal earrings for her wedding. The group named the design after Mandy’s coonhound/foxhound mix, Molly, and now sells them on its website. “All of the other crystal (earrings) were named after dogs,” Mandy says. “They all had Instagram accounts, so we kind of felt a little bit of peer pressure to also create an account.” Created in March 2018, the pups’ Instagram account is now at almost 1,200 followers, many of which are dog accounts. “We didn’t go out to become anything with the account,” Mandy says. “It’s for fun and to make connections.”
Pickles, Jupiter and Molly. It was a pair of custom earrings that led to the creation of @adventuresofmollyandpickles.
#dogsofinstag ram Candid selfies of our local canine social media stars BY HAN N AH LEE
@suki_the_white 1,446 followers Run by Jessica Trull, this account is all about showing off Suki, a small, white schnauzer pug (who might also be wheaten terrier), and her funniest moments and interactions with Jessica’s daughter, Kristen, 13, and son, Frank, 7. On the account, followers can find appearances from her two other dogs, Bella, a Jack Russell terrier, and Bailey, a pointer mix adopted from the Chatham County Animal Shelter. Jessica started the account because of her love of photography, which blossomed from watching her photographer father, Donald Trull. “[The dogs] are a huge part of our lives,” Jessica says. “We include them in most things that we do, regardless if it’s a ride to the store or a family vacation. I don’t consider Suki a dog influencer as of yet, but maybe one day.” Suki, who is 6 years old, is always by Jessica's side, whether that's on the back of a motorcycle or at home on the front lawn. 130
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45 YEARS SERVING THE COMMUNITY!
F O L L O W T H E F O N V I L L E FA M I LY AND THEIR FURRY FRIENDS! GROWING OUR TEAM IN 2019
LARGE ENOUGH TO MEET YOUR NEEDS SMALL ENOUGH TO KNOW YOUR NAME Chatham County’s Only Automobile Dealership 54 Years and Counting
Rafa the wolfhound was just 75 pounds when Emma and Nathan rescued him. He’s back to a healthy 100 now and can mostly be seen napping on his personal ’gram.
@rafa_the_wolfhound 122 followers Rafa, a smiling wolfhound with
long, gangly legs, is often highlighted on Instagram enjoying walks and playtime around Fearrington. But it wasn’t always that way. Before he landed in the care of Nathan Furr and Emma Zunker in 2018, he came to
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as a neglected dog weighing barely 75 pounds, with hardly any hair. Despite his appearance, Emma and Nathan say, he was just the pup they were looking for. When you looked past Rafa’s skin-and-bones appearance and his lack of hair, Nathan says, there was a really special dog. Now with a modest 100-something followers, but at a healthy 100 pounds, Rafa has regained his long gray-and-white coat. “I started [the Instagram account] a few weeks after we got him, kind of as a joke, but so as to not fill up either one of our personal Facebook and Instagram feeds with pictures of our dog,” Nathan says. “When we got there, we ended up connecting with canine influencers, so to speak.” CM
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iler City native Coltrane Milholen went out with
friends in Raleigh in December 2016, including hometown friend Ashley Foy. When the group stopped at a bar, Ashley invited a group of men to join them, including Matthew Henderson. Coltrane and Matthew hit it off.
Two years later, Matthew proposed with a ring that had belonged to Coltrane’s grandmother, Harriet Crawford, recast to a new design. He popped the question Dec. 1. “It was not a huge, planned event,” Coltrane says. “He just got down on one knee in the kitchen one night when he felt like the time was right.” Afterward, the couple joined friends, including two of Coltrane’s from Siler City – Courtney Lemons, a future bridesmaid in their wedding and
Ashley, the outgoing friend who connected the couple that first night and also a bridesmaid. Coltrane’s parents, Hal and Julia-Brent Milholen, reside in Siler City where they helped break ground for Chatham Charter School. Matthew grew up in Charlotte and graduated from UNC-Greensboro with a degree in Recreation and Parks Management. Coltrane and Matthew plan to exchange vows in a ceremony Dec. 28 in Asheville. CM
– SUN, NOV. 3 – DOWNTOWN DURHAM @ DPAC – tickets on sale now!
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August/September 2019
live music
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WE DDING S
Fearrington & Lonker BY ADAM PHAN PHOTOGRAPHY BY KMI PHOTOGRAPHY, KMIPHOTOGRAPHY.COM
J
ohn Fearrington and Anna Lonker
never thought they’d marry at the iconic Chatham property that bears John’s family name. John’s father, Jesse Fearrington, grew up on the property when it was a dairy farm. Though the family sold the land in the ’70s, their name lives on in Fearrington Village. Jesse and Barbara, John’s mother, still live in the neighborhood. And last year, when a hurricane swept away John and Anna’s dream of a beach ceremony, the family’s old Chatham home was there to welcome them back. The couple met at a N.C. State football game in 2015 and dated for nearly two and a half years. In the spring of 2018, they went to Bald Head Island for a weekend. Sitting in the sand, watching the sun set, John asked Anna if she thought this setting might be a good spot to get married. She said it probably would, and John asked, “Well, do you want to? Will you marry me?,” as he pulled out a ring. She said yes, and they quickly began planning a beach ceremony. Just a month before the date, Hurricane Florence hit North Carolina, shattering many coastal communities. In need of a new venue, the couple called Gilda McDaniel, the wedding and special events director for Fearrington. “It is not impossible to plan a really nice wedding in a short amount of time,” Gilda says. “And with that particular couple, I really felt to my core that this is where they should be. This is the old family home [for John]; I thought this was perfectly appropriate and an honor to have them here.” After what Anna calls “a wild month of chaos,” the couple married on October 27 at Saint Andrew the Apostle Catholic Church, and then celebrated with family and friends at the
Fearrington Barn. The pair used their
original vendors from Bald Head to support that hard-hit community, but the close family connection gave the event an unforgettable feel. “Our wedding day ended up being the best day of our lives, and we were so lucky to celebrate our marriage in this old family home,” Anna says. CM August/September 2019
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Stuart & White B Y CC KA LLAM PHOTOGRAPHY BY LESLIE DUNDAS, 3 LENS PHOTOGRAPHY
J
anay White grew up in Pittsboro, graduating from Northwood High School in 2005, where she was female
athlete of the year, before heading to St. Augustine’s University in Raleigh. Cai Stuart moved from Miami, Florida, to attend the college as well. “It was a small campus,” Janay says, “so we’d often wave but never held a conversation.” Their paths “finally crossed during homecoming in 2014,” she says. The couple’s first date in October was a comedy show featuring Charlie Murphy. “Neither of us wanted the night to end,” Janay says. “We stood in the freezing cold talking for hours, until we had to part ways.” In 2015, the couple “became official, and three years later, he sealed it with a ring.” Cai initially planned to propose at the Broccoli City Festival in Washington, D.C., but his timetable was thrown off when Janay told Cai he would be meeting her father after the festival. Soon after meeting, Cai asked her father for his blessing. Cai popped the question that very night. In Pittsboro, Janay was eager to show Cai two places: “Mitchell Chapel Church Road is where I grew up and where my mother is buried,” she says. And, of course, she took him to Northwood. “I had to show him my picture on the wall to brag to him a little bit,” she says. 136
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The wedding in Morrisville on June 7 included local friends and family, including Shaniqua Brown, Janay’s sister; Sierra Baldwin and Fatima Desper, the maid and matron of honor, respectively; and Derrick Austin, the best man. Pittsboro native and friend Kamille Dean served as wedding coordinator. “My favorite moment of the big day was when the doors opened to the ceremony room and seeing Cai standing at the end of the aisle smiling,” Janay says. Janay is an intake specialist at UNC Hospitals, and Cai is a postal carrier for the U.S. Postal Service. The couple lives in Durham. CM
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