Durham Magazine April 2016 by Triangle Media Partners

WHY WE LOVE THE FOOD BANK OF CENTRAL & EASTERN N.C. 16 FROM PAINT COLORS TO LANDSCAPE DESIGN – BULL CITY HOME TRENDS 80 DO SOME GOOD (AND GET OUTSIDE!) 88 MATEO’S CHEERFUL CHEERWINE SANGRIA 92 APRIL 2016 durhammag.com

OUR 9TH ANNUAL

Town& Country Durham, two ways: We juxtapose this rural mid-century farmhouse – which belongs to the Butlers of Green Button Farm – with Charlie Witzleben’s chic Church + Main downtown condo.

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FARM LIVING After spending 10 years in urban Baltimore, “we needed some space from being in the city,” says Alicia Butler of the farm where she lives with her husband, Ryan, and their three young boys.

Patrick and Collin, ages 11 & 9 Brothers and cancer survivors

We’re Champions of Future Champions

As a leading children’s hospital in the Southeast, we help ensure today’s bright futures grow into tomorrow’s champions.

{HEMATOLOGY-ONCOLOGY} At UNC Children’s, we believe the care of kids diagnosed with cancer and benign blood diseases is a dynamic process, based on improving outcomes through research—with the family always at the center of care. Our hematology-oncology experts offer leading-edge technology and therapies, including bone marrow transplantation and unique cellular therapies programs, with an emphasis on whole-family support through treatment, recovery, and survivorship.

• Compassionate multidisciplinary team that includes physicians, nurse practitioners, nurses, psychologists, social workers, hospital school teachers, child life specialists, and more

• Specialized programs and resources for adolescents and young adults • Part of the UNC Lineberger Comprehensive Cancer Center, one of only 41 National Cancer Institutedesignated comprehensive cancer centers in the U.S., and the Children’s Oncology Group, a national research collaborative dedicated to finding new therapies for children with cancer

UNCChampions.org

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durham April 2016

Vol 9 No 2

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THE COLD, IN WITH THE BLOOM!

Senior Vice President, Publishing

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rory@durhammag.com Vice President, Content

Andrea Griffith Cash

andrea@durhammag.com Managing Editor

Amanda MacLaren

amanda@durhammag.com Creative Director

Kevin Brown Art Director

Sarah Arneson Assistant Editor

Jessica Stringer Assistant Editor

Laura Zolman Kirk Events & Community Editor

Dana Lange

Staff Photographer

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Graphic Designer

Christy Wright Editorial Interns

Julia Baker, Nikki Murdoch, Sophia Lucente, Caroline Roessler, Martha Upton Contributors

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Durham Magazine is published by Shannon Media Inc. Subscriptions, $38 for two years, are available at durhammag.com. To purchase copies, call 919.933.1551.

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APRIL

2016

FEATURES

42 A Tale of Two Durhams

From city streets to country homesteads, finding the best home for your lifestyle is easy in Durham

Popular Instagram @thedurhamdoll and new underground bar Arcana

24 Shop Local

Just a few of our favorite Bull City products

72 Clean Sweep

Get your house and yard in shape for spring with these tips

80 Now Trending

Want to update your space but not sure how? Local home and garden experts reveal what’s popular now.

88 Do Good, Outdoors

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Tying the knot, Bull City style

4 The Carolina Theatre’s 90th Anniversary Party

28 Getting Out

5 Durham Public Schools students travel

36 Durham’s Entrepreneurs

6 N.C. Central University vs. N.C. A&T

10 events you can’t miss

40 Adopt A Pet

What we’ve heard around town …

103 Engagements & Weddings

SEEN & HEARDS

DEPARTMENTS & COLUMNS

18 Noted

Find our city’s best restaurants

With the swinging Mint Julep Jazz Band

Six alfresco volunteer opportunities

Columnist Dana Lange shares how she discovered her passion for helping people who are food insecure

94 Taste

26 Behind the Music

Former Duke football player Zach Maurides created his own software company, Teamworks, to improve athletic programs

16 The Durham Difference

PHOTO BY BRIANA BROUGH

22 Stuff We Like

Meet a few pets from The Animal Protection Society of Durham

90 The Dish

Makus Empanadas’ perfect pockets

92 The Drink

Salud to spring with Mateo’s Cheerwine Sangria

to India with Goals for Girls men’s basketball game

10 The Hill Center house party 11 What the Durham Magazine staff has been up to

12 Junior League of Durham and Orange Counties’ Community Leaders Breakfast

13 Opening of the Nasher Museum of Art at Duke University’s “A Material Legacy”

14 Rise and Shine with Arts For Life

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90 YEARS AND COUNTING ... PHOTOGRAPHY BY KEN AND COLIN HUTH OF HUTHPHOTO

The Carolina Theatre celebrated its 90th anniversary February 2 and will commemorate this

milestone with a yearlong slate of special events, which naturally included a birthday party. Supporters of the historic downtown venue enjoyed an evening with live entertainment by the Firecracker Jazz Band, heavy hors d’oeuvres and desserts supplied by various local restaurants, as well as beer – the Carolina Theatre ’26 Stout – custom-brewed by Fullsteam Brewery using 12 pounds of popcorn made at the theater, sorghum and cocoa nibs. The program included a welcome by Board Chair Scott Harmon; remarks by former theater manager Stephen Barefoot and former Durham mayor Sylvia Kerckhoff; a reading of a proclamation from the City of Durham in honor of the theater’s anniversary by Mayor Pro Tem Cora Cole-McFadden; and remarks recognizing longtime volunteer and donor Pepper Fluke, who teamed with the late Connie and Monte Moses to save The Carolina Theatre in the 1970s. DM

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Blakely and Asher Hildebrand, Charles Epstein, Emily Gladden and Paul Cox, and Matt and Jessie Gladdek. Carolina Theatre donor and volunteer Pepper Fluke, former mayor Sylvia Kerckhoff, Carolina Theatre Board Chair Scott Harmon, Carolina Theatre 90th Anniversary Co-chair Sandi Haynes and Mayor Pro Tem Cora Cole-McFadden look on as former theater manager Stephen Barefoot addresses the crowd.

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Carolina Theatre donors Michael Gilchrist, Mark Zumbach, Wayne Wilson and David Stratton. Former Carolina Theatre staff member Betty Rhodes with Durham Convention and Visitors Bureau’s E’Vonne Coleman-Cook and Carolina Theatre’s Director of Development Treat Harvey. A p r i l

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KICKIN’ IT FOR A CAUSE BY LAURA ZOLMAN KIRK | PHOTOGRAPHY BY BROOKE BENTON

Durham Public Schools students and Triangle United Soccer Association club members Ellen McAdams, Maggie Hunt and Abby Masten participated in a trip to India for a Goals for

Girls do-good mission over their winter break. Goals for Girls is an American-based organization that connects young female participants from across the globe to address cultural issues – such as social and health challenges – through the sport of soccer. Abby of Jordan High School, Ellen of Riverside High School and Maggie of Durham School of the Arts were three of 18 North Carolina female soccer players to participate in the trip, led by former U.S. National Team players Cindy Parlow Cone and Danielle Slaton. Abby, Ellen, Maggie and their teammates spent their first week in Nagpur, visiting schools and hosting soccer clinics, and their second week in New Delhi participating in the Goals for Girls 2016 Leadership Summit, which brought together about 150 girls from across India in an intense, soccer-filled program designed to empower. The two-week journey had a huge impact on the young Durham women. “They are my Goals for Girls family,” Ellen said in her travel blog, “and I will never forget them.” DM

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1 Goals for Girls team with the Slum 2 3 4

Soccer girls.

Maggie Hunt chats with her Slum Soccer pen pal Shrutika at a hostel in New Delhi. Ellen McAdams with girls from Kamptee. Abby Masten with Afsana from Foot and Boot, an organization empowering young girls from the slums of New Delhi.

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LEGACY AND RIVALRY PHOTOGRAPHY BY JULIA BAKER

In a charged rivalry game, N.C. Central University fell just four points short of defeating N.C. A&T in overtime in the McDougald-McLendon Arena. Surrounded by a balanced showing of fans for each team, players were fueled by the spirit of competition as well as the roar of an electric crowd. Amidst dancing students, the booming reverberation of the band and cheers that echoed from the stands, N.C. Central took time to recognize former Eagle athletes and coaches for their contributions to the legacy of its program. DM

1 N.C. Central Head Coach LeVelle Moton 2

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and Dante Holmes encourage players from the sidelines during overtime. N.C. Central Chancellor Dr. Debra Saunders-White (far left) awarded Coach Bill Hayes with the Lifetime Achievement Award. The football coach was accompanied by his wife, Carolyn Hayes (center); Maseo Bolin, a quarterback during Hayesâ&#x20AC;&#x2122; time at N.C. A&T; and Director of Athletics Dr. Ingrid Wicker-McCree. National recording artist and N.C. Central alumna Sunshine Anderson sings the national anthem. Band members Danielle Mercer, Geoff Zieman and James Sadler. Members of the 1999, 2004, 2005 and 2006 CIAA Volleyball Championship teams were honored before the game in conjunction with the revealing of the teamsâ&#x20AC;&#x2122; commemorative banners in the arena.

6 Candence Moore and Ntshoko Jenkins. 7 Members of the Moton Maniacs, the 3

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student section named after Head Coach LeVelle Moton: Tyree Jamison, Charlonda Caple, Daryn Parker, Tarik McClain and Marquise York.

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BROADWAY’S DEFINITIVE TONY®-WINNING MASTERPIECE &

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The 2016 National Touring production of Roundabout Theatre Company’s CABARET. Photo by Joan Marcus.

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A HILL TO CLIMB PHOTOGRAPHY BY ANDREA GRIFFITH CASH

Rick and Rebecca Rosenberg’s daughter has become a teacher, in part because of her connection to The Hill Center in Durham. As a way of saying thank you, the couple recently hosted a fundraiser for the nonprofit in their Laurel Hill home. Executive Director Beth Anderson spoke about how her own son’s learning differences have inspired her work, and author Randall Kenan recalled the important role books played in his childhood. DM

1 Tom Kenan, Alice Horton, The Hill 2

Justin Carlson and Betsy Emerson of The Hill Center.

with Carol Fitch Walker and David Fitch.

Rebecca Rosenberg, author Randall Kenan and Kitty Bell.

3 Former Hill Center student Hunter Walker 5

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Dawn McClendon, an Estes Hill Elementary academic intervention teacher, with Stacie Luders of Durham Magazine.

Center’s Beth Anderson and Tim Horton.

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WHAT WE’VE BEEN UP TO So far in 2016: Durham Magazine Founder Dan Shannon has spoken to the Rotary Club of Durham – which is celebrating 100 years and meets on Mondays at the downtown Marriott – about a changing Durham and a changing media landscape. VP of Content Andrea Griffith Cash has launched a podcast that’s an extension of the magazine. New 16-minute episodes premiere every Thursday morning. Listen by searching for “Talk of Our Towns” on iTunes, or by going to durhammag.com. So far, her guests have included Mayor Bill Bell; Ali Rudel of East Durham Pie Co.; Nick Cordileone, who plays “Timon” in “The Lion King,” which recently had a successful few weeks at DPAC; chef Matthew Kelly of Mateo, Vin Rouge, Lucky’s Deli and Mothers & Sons; and Ginger Young of Book Harvest. And Andrea and Managing Editor Amanda MacLaren spoke at Duke University recently, as part of ArtCon, a student-led arts and creativity summit. They talked to students about how the digital world is changing their day-to-day work lives and the definition of “content.” DM

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Durham Magazine’s Rory Kelly Gillis, Dan Shannon and Rotarian Rob Everett. Mayor Bill Bell joined Andrea Griffith Cash on our podcast in February.

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BREAKFAST OF (COMMUNITY) CHAMPIONS

2 Amy Beros with the Food Bank of

PHOTOGRAPHY BY ANDREA GRIFFITH CASH

At the Junior League of Durham and Orange Counties’ annual Community Leaders Breakfast – attended by elected officials and nonprofit leaders – the organization vowed to spend 2016 focusing on alleviating food insecurity in our area. And Principal Michael Fuga of Neal Magnet Middle School talked about the Junior League’s impact through its after-school program for girls, which focuses on improving self-esteem. DM

The Junior League’s VP of Community Council Shamieka Rhinehart.

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Central & Eastern N.C.; Liz Brown with Urban Ministries; and Angela Warren with TROSA. Principal Michael Fuga of Neal Magnet Middle School. The City of Durham’s Tom Bonfield and Don Moffitt.

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GALLERY GATHERING PHOTOGRAPHY BY CAROLINE KORNEGAY

Art lovers took in the Nasher Museum of Art at Duke University’s “A Material Legacy” at a gala opening that brought together students, artists and patrons to explore the gallery. Titled with a double meaning, “A Material Legacy” refers to both the artists’ legacies and the Nasher family’s legacy of support for the arts. Drawn from their private collections, many of the works have never been publicly exhibited. “Legacy” features almost exclusively 21st-century pieces, with large-scale works made by artists from around the globe. It is on view until June 26. DM

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Teka Selman, Arthur Rogers and Stefanie Kahn.

2 Lucas Giles, Kathryn

Newman, Alex Franklin and Paris Obdan.

Yuyi Li and Gary Yeh, members of the Nasher’s student advisory board, MUSE.

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UP EARLY FOR THE ARTS PHOTOGRAPHY BY CAROLINE ROESSLER

Community members gathered at 21c Museum Hotel for Rise and Shine, a benefit breakfast for Arts For Life at Duke Children’s Hospital – a nonprofit that supports hospitalized children and their families through visual art, music and creative writing education. Guests mingled, sipped coffee and indulged in a breakfast of eggs, bacon and pancakes while enjoying live music from Arts For Life music teacher William Dawson. Board member Katie Ward opened the program by introducing the Arts For Life mission: “We like to say that until there is a world free from illness and disability, Arts For Life helps kids imagine and create one.” Executive Director Rachel Zink and Program Director Mary Margaret Fulk described the unique impact Arts For Life has on the patients and families it serves by transforming each daunting hospital visit into a “joyful and limitless experience.” Finally, Lauren Deel, the mother of 5-year-old cancer patient Charlotte, spoke about her family’s experience with Arts For Life, describing the impromptu jam sessions and paint parties that make the hospital a friendlier place: “The Arts For Life program became a game-changer, not just for Charlotte, but for my whole family.” DM

1 Emma Ward, 11, Nikki Ward and Anna Marie Carr.

2 Curtis and Patricia Perry. 3 Arts For Life music teacher William

Dawson plays for Charlotte, 5, a patient at Duke Children’s Hospital.

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Arts for Life Program Director Mary Margaret Fulk with Charlene Mitchell, Miranda Mitchell, Carol Mitchell and Candace Black. Katie DeConto and Courtney Prebble.

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did youFOR FREE! Your Tool to What’s Cool

VOTE

Pick up your free copy of Durham Magazine at any of 50 locations! Go to durhammag.com for a list of distribution outlets.

Cast your ballot for the Best of Durham 2016

Vote on everything in town – from the best neighborhood to the best fries! 919 933 1551 • DurhamMag.com For advertising info, advertising@durhammag.com

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Durham the

difference TASTE 2016 NONPROFIT PARTNER Learn more on page 32

Food for Thought How I discovered my passion for helping people who are food insecure

Dana Lange, a beloved member of the Durham Magazine team since our launch and the past board chair of the Food Bank of Central and Eastern North Carolina, highlights her fellow Durhamites making a difference by giving back.

BY DANA LANGE

My colleagues at Durham Magazine

recently joined me at the Durham branch of the Food Bank of Central and Eastern North Carolina for a morning of fun volunteer activities. For our writers, editors, photographer, art directors, administrative staff and sales representatives, sorting food is not a part of their daily routine, but certainly something they all were willing to do. As we waited in the lobby prior to receiving our assignment for the day, one of my co-workers noticed my photo on the wall announcing they were entering the “Dana Lange Volunteer Center” and asked me about it. The honor of having a room named for me is a boring story about being a volunteer board member for years; the real story is what got me interested in feeding hungry people in the first place. THE GARBAGE MAN Thirty years ago – when I was young and energetic – having just one job was not enough for me, so I had a catering business on the side. I always loved feeding people and throwing parties, which made it the perfect way to supplement my income. I was living in Washington, D.C., and I often threw away leftover catering food in my rolling trashcan in the alley behind my garage. One day, as I was bringing more garbage to the can, I met a man

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dressed in khakis and a blue blazer who was standing by my bin. “You have the best garbage in all of D.C.,” he said to me. I was a little taken aback by this greeting. Awkwardly, my response was, “Thank you.” Then I took a closer look at him and noticed that his clothes were a little dirty, with strings hanging from the cuffs of his pants. His hair needed to be washed and his nails were filthy, but other than that, he looked a lot like my friends and me. I realized that he must be homeless and had been eating from my garbage more than once. In the moment I was unsure of what to do, but I did know that I had a fairly good supply of edible food that I was just throwing away. “If you want, on trash days I can leave the good food in a box on top of my cart,” I said. “That would be very nice,” he replied. “I really like when there is meat. I don’t get much meat.” All I could manage to say was “OK,” and I watched as he walked down my alley. After he was out of sight, I burst into tears. I left a box of food every week for the remainder of the years I lived in that house, and it was always gone the next morning. Once, I found a scrap of paper tucked into the lid of my can with “Thanks” scrawled on it. I never saw the man again, but I was certain he was coming by and getting the food. I knew that this was no way to feed people. Eating leftover food

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Want to Help?

The Food Bank of Central and Eastern N.C. is always looking for volunteers to help, whether individually or in groups from schools, businesses or religious organizations. Contact Chelsey Willetts at cwilletts@foodbankcenc.org for more information about scheduling a volunteer shift. To support the Food Bank by buying a ticket to TASTE 2016, go to tastetheevent.com.

FIELD TRIP The Durham Magazine team after our morning volunteer shift: Dan Shannon, Briana Brough, Kem Johnson, Kevin Brown, Jessica Stringer, Melissa Crane, Sarah Arneson, Amy Bell, Jenny Hunt, Christy Wright, Rory Kelly Gillis, Ellen Farber, Andrea Griffith Cash and Amanda MacLaren. SORTING SEMINAR Dana shares a few categorizing tips with Andrea.

‘A B E T T E R WAY ’ When I moved to Durham, Haywood Holderness, the pastor at Westminster Presbyterian Church, was the board chair of the Food Bank of Central and Eastern N.C., and he taught me that there is a better way. I started volunteering at the Durham branch about 16 years ago, and it is my passion. The Food Bank is the most efficient and safe way to gather perfectly good food from stores who can’t sell it, farmers who have a surplus or regular people who donate it, and then distribute it to agencies or churches who run soup kitchens or food pantries to feed people in need. What I have learned is that the majority of people who get help from the Food Bank are not homeless men, like the one I met in

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PHOTO BY BRIANA BROUGH

from the garbage was terrible, but leaving a box out in the elements through winter and summer was hardly better – it was just all I could think of when confronted with someone who was really hungry. That is when I became interested in safer, more compassionate ways to help people who are food insecure.

D.C., but are children, elderly people or people with jobs who don’t make enough to pay rent, buy gas and get food. Thanks to my co-workers for volunteering and to Durham Magazine for donating a portion of the proceeds from the annual TASTE event – happening April 21-23 – to the Food Bank. Every dollar the Food Bank receives can be turned into $10 worth of food. And thanks to each one of the volunteers who gave nearly 190,000 hours of their time last year. You will probably never know the individuals you help, but know that they are thankful for you. DM

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D S E NO U R US Y ORTHY ! EW N O TO M E N T Sards aw M

s to ore – m birth From w biz and e @ n d to note ag.com amm h r u d

noted.

And the Award Goes to ...

Durham-headquartered Quintiles, a provider of biopharmaceutical services, was listed as one of Fortune Magazine’s World’s Most Admired Companies.

PHOTO BY JESSICA HIGGINBOTHAM



What we’ve heard around town …

Durham was recognized as one of the best paying cities for fundraisers by U.S. News & World Report and as a top global startup city based on venture capital investment per capita by the Martin Prosperity Institute. The city also received a 2016 Audrey Nelson Community Development Achievement Award from the National Community Development Association for its work with the Denson Apartments for Veterans, the first permanent supportive housing in Durham for homeless and disabled veterans.

College Rank’s Best College Hotel for above-andbeyond services and accommodations, as well as close proximity to Duke University.

 Rhiannon Giddens & The Carolina Chocolate Drops, the GRAMMY-winning

old-time string band with Durham roots, is among eight acts that will be inducted into the North Carolina Music Hall of Fame this fall.

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Durham’s 21c Museum Hotel was recognized as one of the 100 Hottest New Hotel and Venue Openings by The Venue Report.

 Holly Fraccaro of the Home Builders Association of Durham, Orange & Chatham Counties has been named

executive officer of the year by the Professional Women in Building Council of the National Association of Home Builders.

in February. Lauren, who was chosen by audience votes, is a member of DSI’s Standup Corps and co-produces Ladies’ Night, a showcase for female comedians.

Fullsteam Brewery, Prodigal Farm, Farmer’s Daughter and Two Chicks Farm were among the finalists of the 2016 Good Food Awards. Chosen from nearly 2,000

North Carolina Comedy Arts Festival held at Chapel Hill’s DSI Comedy Theater

 North Carolina School of Science and Mathematics humanities instructor Phillip Riggs received the 2016 GRAMMY Music

Educator Award. Phillip, who was chosen from more than 4,500 nominees, received a $10,000 honorarium and was flown to Los Angeles to attend the 58th annual GRAMMY Awards. D u r h a m

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entrants, 263 companies were recognized for both their delicious products and connection to their local communities.

 Durham Performing Arts Center has again

been named one of the top five U.S. venues in its size and type by industry-leading trade magazines Billboard, Venues Today and Pollstar.

PHOTO COURTESY OF KAREN NAVARRE

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Durham resident Lauren Faber was named Carolina’s Funniest Comic during the annual

Washington Duke Inn & Golf Club was named

A cover for the book “12 Years A Slave,” designed by Rachel Alexis Storer (also known as Gemynii), was chosen from a Durham pop-up show to be included in an exhibition at the New York Public Library and become a permanent part of their digital collection.

 At the Chicago-based American Craft Spirits Convention in March, Durham Distillery won three medals for their Conniption American Dry gin (silver), Conniption Navy Strength gin (bronze) and Damn Fine Coffee liqueur (bronze). A p r i l

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Star Treatment

Award-winning actress Madeleine Stowe (right), whose daughter, May, attends Duke, spoke to university students Abhi Shah and Catherine White on “Artstigators Minute” about her role in ABC’s “Revenge,” and shared advice on media and arts.

PHOTO BY JAMES WEST

PHOTO COURTESY AMY UNELL, DUKE UNIVERSITY

PHOTO VIA @AMYSCHUMER INSTAGRAM

A Tip of the Hat to You, Durham!

Comedian Amy Schumer sported some Durham Performing Arts Center swag on her Instagram account recently. She performed at DPAC in 2013.

You can now stay in the 800-square-foot loft-style guest house at The New York Timesfeatured Cassilhaus, a contemporary home and art project designed by Ellen Cassilly and Frank Konhaus that lies between Durham and Chapel Hill on the edge of Duke Forest – it’s available to book on Airbnb.

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Business News

PHOTO VIA @AMBERROSETAMBLYN INSTAGRAM

PHOTO COURTESY MATI ENERGY

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“Today Show” hosts Savannah Guthrie and Willie Geist welcomed WRAL-TV to the NBC family in late February by donning Durham Bulls’ caps.

Actress and author Amber Tamblyn and her husband, actor and comedian David Cross, were visiting Durham for a book signing at The Regulator Bookshop and performance at The Carolina Theatre, respectively, during our February tornado scare. On Instagram, she wrote, “SOUTHERN CALIFORNIA GIRL FREAKS OUT OVER TORNADO WARNING IN DURHAM AS SUPER CHILL #worsthusbandever JUST READS A BOOK.” A p r i l

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In the News Durham poet, musician and activist Shirlette Ammons was featured on AfterEllen.com, a website focusing on the portrayal of lesbian and bisexual women in the media, to discuss her latest album, “Language Barrier.”

 Award-winning author Sara Foster was recognized for her cookbook, “Foster’s

Market Favorites: 25th Anniversary Collection” in The Atlanta Journal.

Healthy energy beverage company MATI Energy – founded in a Duke dorm room and headquartered in Durham – opened a 30,000-square-foot manufacturing and warehouse facility in Clayton in February.

 Ngozi Design Collective, located at 321 W. Main St., officially opened its doors in November.

The growing group of designers and artists focuses on selling handmade clothing, natural and organic beauty products, jewelry and art.

 Downtown’s upscale mixed-use community West Village sold for $187 million in February. Former owners Federal Capital Partners invested in the community in 2011 and completed the last of the 156 luxury apartments in 2014. d u r h a m m a g . c o m

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as manager of special events.

PHOTO BY BRIANA BROUGH

 Former UNC System president Thomas Ross will be Duke’s first Terry Sanford Distinguished Fellow at the Sanford School of Public Policy. 

PHOTO COURTESY DUKE UNIVERSITY ARCHIVES

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Former dean of the Duke School of Medicine and chancellor for health affairs, Dr. William G. Anlyan, passed away Jan. 17. The 90-year-old was raised in Egypt, the son of a British civil servant, and came to the the United States to enroll at Yale University. He began his 40-year career at Duke as a medical intern and went on to become professor of surgery, authoring more than 100 medical articles and editing nine books published by the Duke University Press.

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Duke Lemur Center celebrated the birth of Hostilian – a male sifaka lemur and another grandchild of Jovian, who played the famous Zoboomafoo. He was aptly named after

Geoff Durham, former president and CEO of Downtown Durham Inc., has been named president and CEO of the Greater Durham Chamber of Commerce. 20

Two rescued green sea turtles were transported to Durham’s Triangle Veterinary Referral Hospital from Wilmington for donated care, which included a CT scan and flipper surgery.

PHOTO COURTESY JANICE KALIN, DUKE LEMUR CENTER

PHOTO BY J CALDWELL

Beth Perry, formally of the John Hope Franklin Humanities Institute, has joined the Nasher Museum of Art at Duke University

In Memoriam

Animal Planet

PHOTO BY SHARON Y. ZEIGLER

On the Move

being born during a hostile winter storm this January. A vet tech, who walked two miles in the snow after her car got stuck to check in on the mother, Gisela, found that the infant had already been born.

Della Marie Cox Fulbright, known lovingly as “Mama Fulbright,” passed

away Jan. 23 at the age of 93. She was the founding director of Covenant Presbyterian Church’s youth choir, served as a Sunday School teacher and was an active volunteer for Meals on Wheels of Durham for many years. Mama Fulbright was also dedicated to literacy, having served Durham Public Schools and North Carolina Central University for many years. Her late husband, Dr. Stewart Fulbright, the first dean of N.C. Central’s School of Business, passed away in 2012. DM

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stuff we

Our editors’ most recent discoveries will have you hooked, too

When I first came across the Durham Doll on Instagram (@thedurhamdoll), I thought the feed was cute, clever, charming. Then I met the woman behind it, Talya Klein, and I realized: It’s also very smart. The social media account displays iPhone photos of a Blythe doll, named Dahlia, in various places around the Bull City. At Sarah P. Duke Gardens, Loaf, West Point on the Eno and The Durham Hotel rooftop. Dahlia always looks adorable – and so does her dog, Bullington, who is named for the Bullington Warehouse – and the captions can be laugh-outloud funny. For example, she posed in front of The Parlour with an ice cream cone, and the caption read: “It’s 70 degrees in December, so excuse me while I eat my weight in ice cream.” Keep in mind: She’s a foot tall. But Dahlia is deeper than you might think. Talya is a professional film director. She went to Duke and once taught at the university, but just moved back from New York City in October. She wanted to nurture her love of photography, but didn’t have any willing subjects since she had moved far away Dahlia frequents a plethora of local spots, like Cocoa Cinnamon. from her young nieces. She started taking photos as she walked around Durham – being a New Yorker, urban exploration is a huge part of her day to day. But she thought selfies see pictures of women by themselves, happy,” she says. would get old to her friends. So would landscapes. Talya switched out the doll’s blonde hair for dark, curly hair. “I Why not put a doll in the photos? Talya carries the doll in her bag thought it was important for her to be ethnically ambiguous,” she says. and heads to places she’s curious about. She ignores people staring while “Durham is such a diverse place.” she poses Dahlia. Sometimes, she storyboards the doll’s week. Dahlia The Durham Doll has amassed more than 1,000 followers on posing in front of the Civil Rights Mural downtown on Martin Luther Instagram since October. Clearly, fellow residents share Dahlia’s King Jr. Day was no accident, after all. enthusiasm for Durham. “I’m floored at how it has taken off,” Talya Dahlia represents a certain kind of freedom to Talya. “We don’t get to says. – Andrea Griffith Cash 22

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PHOTO BY TALYA KLEIN

What a Doll

➤

PHOTO BY BRIANA BROUGH

Alyshia Polk, an Arcana tarot card reader.

Mystic Managed

Step into Arcana through the entrance tucked away on the rear of the Snow building (to the left of Beyu Caffe's back door), and you’re met with a space that encapsulates the feeling of coziness. Low ceilings combined with various seating areas adorned with furniture that seems to have been pulled from various 19th-century parlours provide the sense of intimacy in this basement bar and lounge. Named for the major and minor arcana in a tarot deck, the space has regular tarot readings once or twice per week, and frequently hosts artists, live performances, dance parties, screenings and more. On the night of my visit, SugarQube Records presented a listening party for Shirlette Ammons’ new record, “Language Barrier.” I took a seat at the end of the bar, crafted from beautiful gold ceiling tiles layered in epoxy. As I sipped on an Isabella’s Card cocktail (a concoction of gin – I opted for Durham Distillery’s Conniption – thyme, lime and soda), a scene of community supporting creativity played out in front me, exactly as owners Lindsey Andrews and Erin Karcher had intended. “We've been really proud of the fact that we have opened a space that A p r i l

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hosts such a varied range of events – art shows, academic talks, film screenings, tarot card readings, birthday parties and really fun dance parties,” they say. “We're particularly proud to join the growing ranks of women business owners in Durham, and to have done almost all the work on our business ourselves.” – Amanda MacLaren DM d u r h a m m a g . c o m

shop

local Some of our favorite finds … Parker “Kennedy” floral silk dress, $275. Mynt Boutique

2501 University Dr.

Kids’ Tee, $11.99.

Durham Bulls Store

durhambulls.milbstore.com

Succulents, $3.99 each.

Stone Brothers & Byrd

700 Washington St.

Annabel Ingall “Allisyn” leather saddle bag, $329. BANO Boutique

2699 Durham-Chapel Hill Blvd.

Lily Sofa, made in North Carolina, $1,425. Area Modern Home

101 W. Chapel Hill St. 24

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Stay Classy, Durham.

Some of our brands

NOW OPEN ON 9TH STREET

A retail boutique offering Southern-inspired clothing and accessories

Custom embroidery and monogramming

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T GET T IN G

KNOW

TASTE 2016 PARTICIPANT

Learn more on page 32

…

The Mint Julep Jazz Band The Bull City has been swinging since

the formation of The Mint Julep Jazz Band in autumn 2011. The group’s founding couple, vocalist Laura Windley and trombonist Lucian Cobb, saw a need in the area for more accessible swing era music – particularly for dancing, a hobby that Laura has enjoyed since high school and later turned into a part-time career as the weekly DJ at The Lindy Lab, a vintage swing organization that hosts weekly dances at Triangle Dance Studio. “The Mint Julep Jazz Band sort of formed out of necessity,” says Lucian, who plays trombone in the band and teaches on the side. An ECU graduate, his jazz appreciation was fostered by time spent with his grandfather’s record collection, which included material by horn players Tommy Dorsey and Jack Teagarden. The band’s lineup evolved over the years, though Lucian says that the current collective has solidified recently, boasting eight remarkable musicians. They released albums “Durham on Saturday Night” in 2013 and “Battle Axe” in July 2015. “We will have a really big announcement at the end of April,” Laura adds. “I’m bursting at the seams to tell everyone, but [they] will have to wait.” The latest record features a number of covers, selected from the likes of Duke Ellington and Johnny Hodges as well as Sidney Bechet, who wrote the record’s title track and inspired

Keenan McKenzie, a saxophonist and clarinetist in the band,

to write two original songs: “The Dwindling Light By the Sea” and “Trebuchet.” “As a composer, I am interested in making music that appeals on both an emotional and intellectual level,” says Keenan, a recent UNC-Greensboro graduate. His childhood piano lessons sparked a love for rock ‘n’ roll and boogie-woogie, and those two styles allowed him a natural progression into jazz and composition. Overall, the band prefers to focus on the decade leading up to WWII, a time in which classic American dances developed alongside jazz and swing. The new generation, having grown up influenced by the sounds christened by Duke Ellington as “swing,” was invested in the spontaneous style inherent to the genre. Swing is commonly understood as a rebuilding tool following the war, and a strong antecedent to the Civil Rights movement of the ’50s. The Mint Julep Jazz Band hopes their music pays tribute to this great staple of American culture and history. On their days off, Lucian says he prefers a lazy day at a Bulls game. Laura, who’s also a practicing attorney, says she could be found at her favorite Durham haunts, including Dame’s Chicken & Waffles, Dolly’s Vintage, Everything but Grannies Panties and Bar Virgile. – Sophia Lucente DM

The members of The Mint Julep Band are: Paul Rogers (trumpet), Aaron Hill (alto sax and clarinet), Aaron Tucker (drums), Jason Foureman (bass), Keenan McKenzie (also sax, clarinet, soprano sax), Ben Lassiter (guitar), Lucian Cobb (trombone) and Laura Windley (vocals). A p r i l

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getting

➤

Fanfare Ciocarlia April 11

out

Hailed as the world’s greatest Balkan brass band, Fanfare Ciocarlia – a 12-piece maelstrom of trumpets, tuba, clarinets, saxophones and percussion – takes the stage at Motorco Music Hall in this Duke Performances concert.

Join Preservation Durham as they explore the Bull City’s take on the first truly American house form: the bungalow. This style makes up the majority of Durham’s historic neighborhoods, and the 2016 tour will showcase a range of bungalows in neighborhoods across the city.

10 YOU CAN’T MISS

➤

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Cabaret April 19-24 ➤

PHOTO CREDITS (CLOCKWISE FROM TOP LEFT): FANFARE CIOCARLIA, PHOTO BY ARNE REINHARDT; TERENCE BLANCHARD, PHOTO BY NITIN VADUKUL; CABARET, PHOTO BY JOAN MARCUS; DURHAM BULLS, PHOTO BY BRIANA BROUGH

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As a part of the Art of Cool Festival, the multiple GRAMMY-winning trumpeter and composer is joined by his new quintet, The E-Collective, at The Carolina Theatre. Blanchard has defied genres with critically acclaimed success throughout his career, and his newest album, “Breathless,” explores a new realm of jazz fused with suggestions of R&B, blues and funk.

Durham Bulls Opening Day April 7

Bulls fans: do not miss the kickoff to the season! Enjoy a special first pitch, full roster introductions, giveaways, post-game fireworks and an entrance by the one and only, Wool E. Bull.

Terence Blanchard May 6

➤

EVENTS

Preservation Durham Home Tour April 23-24

For the 50th anniversary season, the Roundabout Theatre Company presents Sam Mendes and Rob Marshall’s Tony Awardwinning production of “Cabaret,” direct from Broadway, at the Durham Performing Arts Center. Set amid the uncertainties of pre-WWII Germany, the musical features the infamous Kit Kat Klub, where the Emcee, Sally Bowles and a raucous ensemble take the stage nightly. A p r i l

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STEP AWAY FROM YOUR BACKYARD AND STEP OUTSIDE YOURSELF Start your adventure today.

800.852.9506

ExploreBoone.com

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➤

Earth Day Festival April 23

➤

Full Frame Documentary Film Festival April 7-10

10 YOU CAN’T MISS

EVENTS

Celebrate our planet as Durham Parks and Recreation and Keep Durham Beautiful presents an assortment of music and entertainment, food, handson environmental education activities, sustainability vendors and more. BYOB (bring your own bottle) and help reduce waste by drinking the free filtered water provided on-site at Rock Quarry Park.

Join filmmakers and film lovers from around the world for this four-day showcase of non-fiction cinema. The festival will feature nearly 100 films, as well as discussions and panels, all set within a four-block radius in downtown, and includes venues like The Carolina Theatre, the Durham Arts Council, Durham Armory, Durham Convention Center, Durham Central Park and the Full Frame Theater in the Power Plant building at American Tobacco Campus. FULL FRAME PHOTO COURTESY OF AMERICAN TOBACCO CAMPUS; OPPOSITE PAGE: TASTE 2016, PHOTO BY EMILY TOTH

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DURHAM BULLS

2016 SCHEDULE

➤

Great Human Race April 30

Run or walk with friends while supporting your favorite local nonprofit. This year’s 5K course will start at the Durham Bulls Athletic Park and wind through Forest Hills, one of Durham’s oldest neighborhoods. Now in its 21st year, the Great Human Race has raised more than $2 million for nonprofits in Durham and is the largest collaborative fundraising event in the Triangle. ➤

Junior League Home Roam Tour April 16

Did you know that North Carolina has the third largest concentration of modernist homes in America? The annual Home Roam will celebrate this rich part of Durham’s history with a viewing of beautifully designed and thoughtfully renovated mid-century modern houses in Duke Forest. Ticket proceeds will support the work of the Junior League in the Durham and Orange County communities.

FOR PROMOTIONS, TICKET PACKAGES, MERCHANDISE AND MORE VISIT ➤

TASTE 2016 April 21-23

Presented by Durham Magazine and Chapel Hill Magazine, this threeday festival kicks off with the Grand TASTE Experience at the Durham Armory, with food and drink samples from some of the area’s best restaurants and local artisans. A portion of the proceeds supports the Food Bank of Central & Eastern North Carolina. Stay updated by following along on Twitter – @tastetheevent. For a full calendar of events,

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.COM

CONNECT WITH US

@DURHAMBULLS CALL THE TICKET HOTLINE

919.956.BULL d u r h a m m a g . c o m

IN THE

Zach Maurides took his firsthand knowledge of collegiate athletic programs and created his own software company to improve them BY AMANDA MACLAREN | PHOTO BY BRIANA BROUGH

D U R H A M ’ S

E N T R E P R E N E U R S

HUDDLE IN HIS SOPHOMORE YEAR AT DUKE UNIVERSITY, Zach Maurides was assigned a class project: Conceptualize a web-based software system that would benefit his life. As an offensive guard on the Duke football team, Zach had to manage his schedule as both an athlete and a student, and so he came up with the idea to create a shared, online calendar to assist athletics staff in better managing their student-athletes’ time. “It’s kind of a typical startup story,” Zach says. “I had a problem in my life that I wanted to solve, and I solved it. Then my father said to me, ‘You know, if Duke has this problem, then other people have this problem, [and] they would probably pay for you to solve that problem.’” Zach was introduced to software developer Shaun Powell a short while later, and the pair created Teamworks, a mobile software platform designed to streamline communication, operations and information for coaches, administrators, athletic trainers, academic advisors and student-athletes.

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I really don’t feel like we’ve had our greatest accomplishment yet. I don’t know if I’ll ever feel that way – I think that what people involved with startups like about it is that every day is more challenging than the last. ... The minute you put a finish line on it, then you put a limit on what you can achieve.”

Why did you choose Durham as your headquarters? “In terms of starting a business, it’s a great environment; you have a lot of really talented people. You’ve got a ton of universities, the Division I schools – N.C. State, UNC, Duke, Wake Forest, N.C. Central … just a pool of smart people, and then you have RTP, where you’ve got a lot of folks who work in various IT sectors, medical fields. … You’ve got, really, I think, low cost of operation, low cost of living and a lot of very smart people, and so it’s a very good environment for a startup company to be in. And honestly, we’re recruiting, and we’re trying to recruit great talent, and – flat-out – Durham is a cool, interesting place to be, and people want to work and live here.” What has been Teamworks’ biggest accomplishment? “I really don’t feel like we’ve had our greatest accomplishment yet. I don’t know if I’ll ever feel that way – I think that what people involved with startups like about it is that every day is more challenging than the last, and so, as long as that continues in perpetuity and we’re building a great company, that’s what makes me happy. The minute you put a finish line on it, then you put a limit on what you can achieve. It’s like, ‘Oh, we’ve made it, there’s nothing more we can do,’ and there’s always more to do. Some people look at that and go, ‘Well, how are you ever satisfied?’ It’s about being satisfied in the moment, every day, and being challenged. If anything, to me, a finish line is kind of depressing, because that means it’s over. If we’re doing it right, we never get to the finish line.” Describe your mentors and the important roles they’ve played in helping you develop your business. “I think probably what’s more important is humility, just understanding that there is a lot that you don’t know. The first thing that has to go in order to be successful is your pride. Even at this point, I talk to my father probably every day; I probably talk to Steve [Wiehe, CEO of SciQuest, where I worked both in and out of college] about once a week. When you think about it, every day I’m running a larger company than I’ve ever run before, so I’m in this perpetual state of being an amateur. And so, if I can talk to people who have been there before me, it’s going to get me to the right answers that much quicker, and that’s what matters.”

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What’s your No. 1 piece of advice for someone looking to launch their own company? “Commit and don’t quit. Since the inception of this idea, this is the 11th year, and it didn’t start working until it was the only thing. I had to put myself in a position where I was obsessed with the success of this business to the detriment of almost everything else in my life at one point. That was the only way – with that focus – that we were able to get good enough to break out. Don’t give up.” DM

TEAMWORKS’ STATS •

Conceptualized in 2004 and incorporated in 2005.

•

First paying client in 2008 – Northwestern football program

•

Started in office space above Beyu Caffe (700 sq. ft.) in 2007, moved to Trotter Building (700 sq. ft.) in 2010, and then to an office park off Lyckan Parkway, eventually growing to a 4,500-sq.-ft. space in that building. On Feb. 29, Teamworks moved into a roughly 12,000-sq.ft. office space downtown at 122 E. Parrish St.

•

The two founders – Zach and Shaun – were the original employees. The company expanded to four employees in 2011 and ended 2015 with 20 employees. The number of employees now stands at 23, and Zach is hoping to hire at least 10 more – in sales, customer support/implementation and software engineering – by this summer.

•

More than 850 clients, including more than 300 NCAA Division I programs; more than 70 Football Bowl Subdivision programs at nearly 50 Power-5 institutions; NFL teams San Francisco 49ers and Arizona Cardinals; and the Big Ten Conference, Mountain West Conference and the NCAA. Locally, Teamworks is utilized by Duke University, UNC Football and Women’s Basketball, N.C. State Football and Women’s Basketball, Wake Forest Women’s Soccer, ECU Football, Campbell Football and UNC-Charlotte Football.

•

Teamworks was the Collaboration Software Provider to the 2016 NCAA Division I Men’s Basketball Championship. Throughout March Madness, NCAA tournament and regional game-site staff as well as the 68 participating teams, their reps and game officials utilized the Teamworks platform.

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home & garden

issue

durh a tale of two

Whether you prefer the hustle and bustle of city streets or miles of space between you and your neighbors, you can find both in the Bull City, as these two very different households demonstrate BY JESSIE AMMONS

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PHOTOGRAPHY BY BRIANA BROUGH

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F YOU HIT THE LIGHTS just right, you can leave the underground parking garage of Charlie Witzleben’s downtown condo building and pull into the driveway of Alicia and Ryan Butler’s farm in Bahama 20 minutes later. Realistically, it takes closer to half an hour – but the drive is easy and scenic. “We don’t feel like we live out of town,” Alicia says. They have no problem gathering friends for dinner parties and proudly proclaim themselves “slightly Durham obsessed.” Likewise, living downtown has turned Charlie into “a real disciple and advocate. I love Durham.” Here, a look at the lifestyles that have led both to profusely love calling Durham home.

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Charlie and neighbor Beth Ray-Schroeder take advantage of a warm evening with happy hour on the balcony.

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City Living

harlie is a veteran Durhamite with more than two decades of Hope Valley living under his belt. Almost 10 years ago, his now-adult children having recently moved out of the house for good, Charlie took a trip to the Durham Farmers’ Market. “They were doing tours of downtown,” he recalls. “I went on a walking tour, and I could not believe what was going on down here. I said, ‘Oh, my God, I have been asleep at the switch.’” Within weeks, he found and moved into a condo in West Village. “Over the past six years, I’ve had the chance to watch downtown come alive,” he says. When he heard about the opportunity to be intimately involved in the construction and design of a condo unit at Church + Main, he jumped at it. “I looked at [this space] and made a deposit two days later,” he says. “This is the first new construction in the historic [downtown loop] in 26 years. Of course I wanted to be a part of it.” Charlie, an advancement and fundraising consultant, has embraced downtown living entirely, and his digs are no exception. Modern and bright, his condo glorifies both the Durham skyline and his impressive art collection. “I feel honored to live here,” he says. “I love downtown. It’s so vibrant. There’s a real neighborhood – I’ve gotten to know so many cool people that own buildings and own the top floors. I’m having a ball. I walk out my door and just live.”

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“I had to put in my wine bar because I do like my wine.” “I did not want a microwave over my stovetop; I wanted a modern vent. So I put my microwave in a drawer off to the side.” The best part is the scenery. “I’ve got this wonderful window that frames the 21c Museum Hotel. The views are spectacular.”

“I really like the grays, and this is quartz countertop.”

Church + Main condo owners all used the same vendors, but Charlie’s selections from the cabinet shop stood out for their minimalism. “I wanted a modern kitchen,” he says.

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‘The Troika’

“I have decent taste, and I’m pretty deliberate about things I like,” Charlie says. But a true professional acknowledges when he needs help, which is why he assembled a local team of wingmen. Er, wingwomen: “Carrie Moore of Carrie Moore Interior Design, Cindy Spuria of Light Art+Design in Chapel Hill and Ivy Simon of Palette & Parlor in Chapel Hill. I’ll call them ‘the troika.’” The troika collaborated to define and express Charlie’s taste. “They were really great facilitators,” he says. “They made it fun for me, and they didn’t try to push me in a different direction. They heard my vision. It was a very collegial team.”

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Charlie had some convincing to do before he could purchase “The Girl at Danziger,” which hangs in his library nook, from a Raleigh gallery. The piece was not for sale, but Charlie wooed the gallery owner with professions of love for the painting, and then told her about the prominent role it would play in his then-under-construction downtown home. Artist Ben Williams (learn more about him on page 52) was flattered and impressed, and Charlie not only got the painting, but also a copy of Ben’s book with a heartfelt note inside the cover.

Everything in Charlie’s condo is custom made or upholstered with a keen contemporary bent. “I wanted distinguished furniture,” he says. “I didn’t want to just buy stuff off the rack. We would go to the market and we would see things we liked, and then we’d go pick fabric. … I wanted to find fabrics that made a statement. And then I wanted to find fabrics that were distinguished in the 20th century.” Many of his pillows and accents are made of Maharam fabric, which Charlie discovered during his design and build process. “It’s really cool, substantial fabric.”

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“[Local metalworker] Leo Gaev designed the steel pedestal for me. I bought the mobile [by Guy Solie] at Alizarin Gallery. Guy is a local businessman – if you drive through town, you’ll see a bunch of his mobiles in backyards.” With Guy’s blessing, Charlie painted the mobile to mirror and complement one of his paintings. “I had this Ben Williams piece [hanging over the mantel – see page 52], and I wanted some feng shui. I want the art to talk to each other. So I called Guy and asked him if I could take some prerogatives with his art. I love it right there because it doesn’t block the view. It’s a nice piece that doesn’t overwhelm. I wanted everything to be crisp and airy. I didn’t want anything to look crowded or cluttered.”

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The open space works thanks to specific investment pieces, like the dining area chandelier. “I like that it defines the space,” Charlie says. “I’ve created a dining room without putting up any walls.”

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Anyone can look on a map to find parks. Not everyone can tell you where the hidden trails are. Great neighbors are always willing to open their doors to you and we have a lot of doors we can open. Of course, we’re also experts on what’s outside of those doors. Our sales associates know the best boutiques, the best restaurants for date night, and where the farmers’ markets are located. Because when you move in the Triangle, you’re not just buying a home, you’re buying a neighborhood. We can help you with both.

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“Ben Williams was the first curator of the North Carolina Museum of Art,” Charlie explains. “He’s 89 today. He studied with Matisse in 1946 and then he was with the museum from 1947 to 1979. He had a profound influence on art in North Carolina.”

Charlie also called on Leo to build his super-modern take on a fireplace. “This is all steel. It was all built into the wall. They are floating shelves attached to the frame back in the wall because they’re so heavy.” A space heater is tucked into the wall above it, so the fireplace actually emits heat. Crystals evoke the twinkle of flames, and “you can change the colors,” Charlie says. A mirror along the back panel makes the fireplace seem deeper than it is. “This,” Charlie says with a wink, “is what you call smoke and mirrors. Literally.”

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Join us at DPAC on Monday, June 6, for the top finalists’ performance and the announcement of the 2016 Triangle Rising Stars winners!

The 2015 National high School Musical Theatre Award Finalists (left) 2015 winners: Alex Fernandez from Enloe High School played John Thomas in Miss Saigon and Faith Jones from C.E. Jordan High School played Dorothy in The Wiz.

The National High School Musical Theatre Awards is a national competition that celebrates outstanding student performances in high school musical productions across the United States. DPAC is proud to host our local competition, Triangle Rising Stars. Throughout the school year judges from DPAC, Theatre in the Park, PlayMakers Repertory Company, and WTVD ABC 11 attend high school musical theater productions across the region. Regional finalists are then selected to attend a weekend retreat with their peers, culminating with the Triangle Rising Stars awards show onstage at DPAC, this year on June 6. Awards in this regional competition include Best Actor and Actress, Best Ensemble, Best Musical, and more. The Triangle Rising Stars Best Actress and Best Actor receive $1,000 academic scholarships and are invited to represent the Triangle in an all-expense paid trip to the NHSMTA competition in New York City. There, they are immersed in a week of professional coaching from Broadway directors, actors, actresses, vocal coaches, and choreographers. The National Awards program takes place at Nederlander’s Minskoff Theatre, home theatre for Disney’s The Lion King. In total, 30 regional competitions send finalists to New York City representing the best high school musical theater students from 1,000 high schools nationwide.

Visit DPACnc.com/TRS for more information Special thanks to our community partners and judges for participating!

The 2015 TRS participants.

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It was while meeting with Cindy that Charlie spied the massive neutral abstract painting now on his bedroom wall. “She was setting up for a show that night and I told her not to put this [piece] out. I wanted it. When I know, I know.”

Cindy Spuria designed the bedroom entertainment center. “I wanted a floating cabinet,” Charlie says.

A glass barn door leads to an indulgently roomy master bathroom. While the glass looks clean and modern, there’s purpose behind its selection. “This is the only room in the house that doesn’t have a window, but there’s a window on the adjacent wall in my bedroom. This glass door frames that window. Now I have a window in every room – sort of.” 54

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The condo’s main – and only – hallway takes on a life of its own, thanks to Charlie’s attention to detail. “I decided to put a shelf on the wall to give it an art gallery look,” he says.

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“Durham is a great place to be an architect,” says David Arneson, founding partner at Center Studio Architecture. The firm designed both Charlie’s condo and the Butlers’ home: two vastly contrasting but equally enjoyable projects for Center Studio, which works on a wide variety of projects throughout Durham. “It’s fun to have an undisturbed woodland setting to put a new home on,” says David (who is married to Durham Magazine art director Sarah Arneson), “and it’s also fun to have an existing 100-year-old building in downtown Durham in which to put a new restaurant or shop or office.” The design process for David stems out of three primary influences: the site, client and architect. “The client tells us everything they want; not just how big, how many rooms and a budget,” he says, “but their style and how they live. And we [as architects] bring our training and talent and history.” Whether the intent is to create a panoramic farmhouse or swanky, art-filled condo, the design grows from these elements informing one another. Charlie’s condo is one of eight in a new mixed-use building downtown that Center Studio designed on a vacant lot. They then customized it to his liking. “The team worked together to create niches and lighting to meet his goals [for the art],” David says. The Butlers

PHOTO BY SARAH ARNESON

Two Styles, One Studio

came to David through a mutual friend, and their single-family home was a custom renovation project. Instead of designing around an art collection, Green Button Farm owners Alicia and Ryan came up with the idea of designing their home around the landscape. “[We] replaced their wimpy screened porch with a soaring space that gives panoramic, south-facing views over their farm,” David says. “The before and after images are pretty dramatic.” – Laura Zolman Kirk

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licia and Ryan are both North Carolina natives who had been living in urban Baltimore when they moved back to Durham some 10 years ago. “We needed some space from being in the city,” Alicia says. They found it on a slice of land in Bahama. “We thought this was kind of a landing pad,” Ryan says. “We said we’d build in three years.” Meanwhile, Ryan picked up farming as a hobby that counterbalanced his financial industry job. They wanted to raise sons Jackson, 10, Gates, 8, and Finn, 6, to love the land as much as they did. “We decided to invest in the farm business,” Alicia says, and officially launched Green Button Farm. Suddenly, the landing pad was home. “There’s a lot of sweat equity out here,” Ryan says. In 2014, they began working with Center Studio architects David Arneson and Julie Cohoon to completely overhaul and update their sprawling ranch-style home. Now they’re here to stay. “We talk about what we’d do if we won the lottery,” Alicia says, “and we would never move.” “We’d buy all the farmland between here and downtown,” Ryan says in agreement, and only half-joking. “But we’d never move from Durham.” 58

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The Butlers say the development of Green Button Farm impacted their home design. “If we had built our house when we first moved out here, even within those first three years, our house would look nothing like this,” Alicia says. Ryan remembers the early days of curating and distributing CSA bags of produce. “She would drive a minivan, and I would sit in the back and deliver with our kids in car seats,” he says. “It was crazy.” In time, they figured out a system. “We needed to live here for a certain amount of time to see what works and what doesn’t work for life on a farm with three kids and two dogs,” Alicia says. The result, Ryan says, is that “our house is very utilitarian. It’s beautiful, but it’s like a piece of machinery for farm use.”

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Chefs love the kitchen because, like the rest of the house, it’s built for heavy use. “We were going to do white wood like everyone does,” Ryan says of choosing kitchen cabinets, “but we’re so hard on the kitchen.” They chose synthetic gray textured siding instead. “I love these cabinets,” Alicia says. “Literally, the kids can saw on them with serrated knives, and they just don’t tear up. It’s like they’re made of stone. And they’re easy to clean. They’re fantastic.”

A wide entryway leads almost immediately to the spacious kitchen, complete with two dishwashers and an 11-foot-long island. It’s built for entertaining. Ryan recently opened Picnic with chef Ben Adams and barbecue man Wyatt Dickson, and most of the momentum-building dinners and events were at the Butlers’ place. “Our home has become a function of our business,” Ryan says.

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And then there are the lamps. “We have matching lamps, a matador and a flamenco dancer,” Alicia says. Ryan found them at a thrift store outside of WinstonSalem on a trip to pick up a load of pigs. He named them Alejandro and Zolara and brought them home. “We designed the entire room around these ridiculous lamps,” Alicia says. “They’re a little [absurd], but we love them. They go really well in here, actually.” The Butlers transformed the master bedroom into a mother-in-law suite for Alicia’s mother, Catherine. Instead, they live across the hall from their sons in a white room with an exposed brick accent wall. “I couldn’t live in just a white box anymore!” Alicia says, so she had the contractor rip out a wall. “The mud is so rough because this was the backside of the wall. Nobody was ever supposed to see it,” Ryan says. Its unfinished quality adds character to the room.

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Whitewashed, wide plank wood walls and light hardwood floors give a gallery feel to the entire home. “We wanted to be able to show off art,” Ryan explains. “Alicia’s an artist.” Her bright paintings hang on most of the walls.

The main living, dining and cooking areas are meant to feel like one extended space, in contrast to a somewhat narrow hallway leading to the bedrooms. “Our bedrooms are small because we’re not inside people,” Alicia says. “We purposely kept some of our indoor space small and made other spaces larger, because we knew we would entertain and spend time with the family here.” That’s another reason for the airy aesthetic, too. “We spend so much time outside that we like our inside to be very clean and minimalistic.” 64

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Large windows are meant to seem like art, too. “We don’t have a lot of color in here because we want the focus to be outside,” Ryan says. “In the springtime, we have trees that flower, and the view from in here is awesome.”

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A stone’s throw away from the family porch is a log cabin-esque tree house. It was a gift to the Butlers’ sons from Santa a few years ago – an overnight elf effort that Ryan describes as “pretty epic.” The boys use it in spurts, but the adults like to climb up to check out the property. “One of the best views of the farm is up there,” Ryan says.

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We needed to live here for a certain amount of time to see what works and what doesn’t work for life on a farm with three kids and two dogs.” Alicia Butler

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“They’re durable,” Ryan says of the cowhide rugs. “You just hose them off and keep going,” adds Alicia. “They’re the best for muddy dogs and children and red wine.” Kilim pillows feel like a modern bohemian accent – but Alicia says they stand up best to household chaos.

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“The house is really beautiful from below,” Ryan says of his favorite vantage point. In fact, when they first met with David to design the remodel, he followed Ryan around for a day to get a feel for how he lived on the property. “So often, I work all day [at Morgan Stanley], come home, have dinner with the family at the table, put the kids to bed, and then go out and farm. So I see the house at night a lot because I’m out there in the dark.” David designed accordingly. “Our house emphasizes our outdoor lifestyle,” Alicia says. “A lot of the views on the back end are better than the front end because Ryan is always down on the farm. We all are.” DM

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So often, I work all day, come home, have dinner with the family at the table, put the kids to bed, and then go out and farm. So I see the house at night a lot because I’m out there in the dark.” Ryan Butler

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cleansweep Get your home in shape for spring with these helpful tips

Clear the Clutter by perri kersh

keep hearing the term “adulting” thrown around on social media. Urban Dictionary defines it as such: Adulting (v): to do grown-up things and hold responsibilities such as a 9-5 job, a mortgage/ rent, a car payment or anything else that makes one think of grown-ups. I’d like to add a few more things to that list – or more truthfully, delete a few things! When you’re truly an adult, there are some things you just shouldn’t have around anymore. Prepare yourself for a ruthless removal of unnecessary items. …

Plastic containers with no matching lids

Let. It. Go. This is the one cabinet in the kitchen that almost every single adult complains about. Match containers and lids right now and pitch or recycle every orphan. Broken stuff you know you’ll never fix

You have more responsibilities now and less free time. And unless you’re super mechanical or have all of the proper tools, it’s highly unlikely you’re going to fix that broken clock/microwave/lamp that has been sitting around for months or even years. Recycle it or drop it by the free shed (at the landfills in Durham, Orange and Chatham counties, there is a “free shed” where you can put serviceable goods that aren’t really consignable or in the best shape for donation) and let some other person have a go at making it work! Toiletry samples from who knows when

One of the great things about “adulting” is the opportunity to travel. But another wonderful aspect about adulthood is being able to afford full-sized shampoos and conditioners. Bag up all of those teeny-tiny samples and see if a local shelter can use them. Your old, out-of-date (and probably worthless) cellphone (or, for goodness sake, your Palm Pilot!)

You won’t access the data on there again … I promise. You probably no longer own the cord. Take it to an electronics’ recycling center or see if your provider will take it back. VHS movies

The VCR left your home 14 years ago. Yet you still have VHS tapes of “The X-Files” from 1995 floating around? If you also have a flux capacitor, you can keep them. Or contact the A/V Geeks (avgeeks.com) about their film and video transfer services. Otherwise, pitch them.

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Most of this clutter can be donated to The Scrap Exchange at 2050 Chapel Hill Rd. The reuse center accepts drop-off donations 11 a.m. to 7 p.m. seven days a week. Call 919-688-6960 or email collections@scrapexchange.org for more information.

CDs of music you can easily stream or have already saved in iTunes

There are 99 ways to play music now … and CDs aren’t one of them. Keep a few classics if you must, but let the rest go. Pressboard furniture you’ve moved more than once (and it shows)

Listen, I love me some IKEA. But that furniture is not built to move repeatedly. Once you can see the guts of the pressboard around the hardware, it’s time to kick it to the curb. Things you borrowed from friends in your early 20s

Seriously, either put it in a box and drive to the post office right now, or go ahead and get rid of it. They may thank you for it since they, too, are adulting and don’t want their old stuff any more than you do. When you were a child, you collected like a child. Now it’s time to put away childish items and clear the clutter so you can get on with adulthood. Whether you’re young or just young at heart, each one of us can benefit from a little less mess.

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PHOTO BY MACKENZIE BROUGH PROPS

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Hit Refresh

Make spring cleaning more manageable by following these six simple steps by hillary bruce

Dream big, but prioritize

In an ideal world, we would all have endless amounts of time to clean and organize our homes (or maybe just time to curl up on the couch with a glass of wine and your favorite TV show!). The reality: Spring cleaning is something we all have to juggle. What are the areas that bother you or slow down your days the most? Whether it’s clogged gutters or overflowing piles of mail and paperwork, focus on just a few areas, and then decide how much time you can realistically dedicate toward spring cleaning (I’d recommend at least a day or two) and put it on your calendar. Help your closets work for you

Getting your closet organized can add meaningful time back into your day. If you maintain seasonal wardrobes, the best time to go through your clothes is when they are fresh in your memory, not when you’re taking them out for a new season! As you put your spring and summer clothing into your closet, ask yourself if you’d be willing to part with an item if it was going to a close friend. If this helps you, then schedule a swap. Focus on specific categories (say, women’s clothes and accessories, home decor or children’s toys) to make it more manageable. This way, some of your most-loved items can find an appreciative new home (and then you can donate everything else).

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Be prepared for emergencies

While I’m not a Doomsday Prepper, with hurricanes and other hazardous weather on the horizon, consider putting together a “go” bag or bin. The CDC has a full list of helpful items, but some essentials A p r i l

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include enough food, water and prescription medications for each family member for several days (don’t forget your pets), copies of important documents like ID cards and immunization records, safety supplies like a first aid kit and emergency radio, as well as some cash. Make some space for this in an accessible location like your garage or a coat closet, and talk with your loved ones about what to do in an emergency. Already have a kit? Don’t forget to go through it

periodically, since items like canned food do expire. Make cleaning out your pantry a competition

The start of a new season is a perfect time to clean out your pantry and freezer. Check expiration dates, clean shelves, group foods by category and use up any seasonal ingredients that won’t last until next year. Want to include the

About Our Name The Sapphire Group at Morgan Stanley

Sapphire is a gem associated with hope, protection, good fortune and insight. It is a symbol of power and strength, but also of kindness and wise judgment. These are also attributes that we strive for every day as a team at Morgan Stanley.

family in the fun? Consider hosting a cooking competition (like “Iron Chef” or “Chopped”). Select ingredients, divide into teams and give awards for the tastiest dishes! Turn your home into an allergy-free oasis

If you or a family member is sensitive to pollen and other sneeze-inducing allergens, clear out the dust and cobwebs! Change your home’s air filters, and wipe down baseboards, bookshelves, electronics and anywhere else that dust tends to collect. Vacuum or shake out area rugs and upholstered furniture and give wall-to-wall carpeting a deep clean. Wash or replace your pillows and consider investing in mattress covers. Remember: Progress, not perfection

The goal of spring cleaning isn’t to turn your home into a Pinterest-worthy space – it’s to make it more comfortable and livable for you and your loved ones. If you don’t get to every item on your list, don’t beat yourself up. The seasons will change in just a few months, so you can roll up your sleeves then, too!

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•

©2016 Morgan Stanley Smith Barney LLC. Member SIPC. CRC1431719 03/16. Certified Financial Planner Board of Standards Inc. owns the certification marks CFP®, CERTIFIED FINANCIAL PLANNER™, and federally registered in the US which it awards to individuals who successfully complete CFP Board’s initial and ongoing certification requirements.

D u r h a m

M a g a z i n e

is a Durham-based professional organizer helping clients across the Triangle sweeten their spaces at Honey Hive Home Professional Organizing (honeyhivehome.com).

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Where Kitchen Design Is A Fine Art

The Kitchen Specialist

Fine Design and Cabinetry

3 4 0 7 U n i v e r s i t y D r i v e • D u r h a m , N C 2 7 7 0 7 • 9 1 9 - 4 9 0 - 4 9 2 2 • w w w. t h e k i t c h e n s p e c i a l i s t . c o m

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How Does Your Garden Grow? Create a yard you can be proud of this spring by kate demayo and Jodi hart

Plant native perennials

These will make any garden more resilient and attractive. Native perennials entice pollinators and other beneficial insects, require less water than annual flowers and come back year after year without needing to be replaced. Fertilize edibles early

Most edibles – such as fruit trees and berry bushes – need the most energy and nutrients in early spring as the sap begins to rise, limbs bud out, and they get ready to flower. Different edibles have different fertilization requirements, but most appreciate early spring fertilization when competition for nutrients in nature is high. Make a plan for your vegetable garden

A simple plan can help you manage your vegetable plantings through the season. Make a list of what you want to grow in the spring, summer and fall with the dates for planting. This way, you’ll be prepared ahead of time for the change of seasons. It’s not too late to prune

Cut back your plants for proper airflow, fruit ripening and aesthetics. There are benefits to doing this in every season; just don’t to prune your fruit trees while they are flowering! Stay on top of weeds

The sights and smells of spring are invigorating and fill our minds with exuberance and hope … but lurking underneath this dormant veneer are the most malicious weeds we face: wiregrass (Bermuda), nut sedge, bamboo, privet, wisteria, etc. Attacking these plants just as they are getting their malicious and obnoxious growth ready for summer is best done by hand before they get out of control. 78

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NCFL#7452

Source quality materials

It makes a big difference to source highquality materials and worthwhile to pay a little bit more for the better quality. This goes for soil, plants, organic fertilizer and tools. Putting in the hard work with good products on the front end ensures a better outcome for the long term. DM

Prints & Multiples

Rare & Fine Wine

Estate Jewelry

American Furniture

after Pablo Picasso (Sp. 18811973), Les Portraits Imaginaires

Chateau Lafite Rothschild Vintage 1982, 12 bottles

Important Platinum and Diamond Ring, 6.46 carat

Important Southern Chippendale China Press

Sold $30,000

Sold $20,000

Sold $290,000

Sold $38,000

Fashion

Fine Art

Musical Instruments

Photographia

Black Caviar Jumbo Flap Bag, Chanel

Ivan Pokhitonov (1851-1923), “L’attelage dans les champs”

Steinway & Sons Semi-Concert Grand B Piano, circa 1891

Alfred Stieglitz (Am. 18641946), View from Studio

Sold $3,300

Sold $180,000

Sold $19,000

Sold $440,000

Asian Art

Collectible Coins

Sterling Silver

Modern Furniture

Chinese Carved Jade Boulder, 19th century

1857-S $20 Gold PCGS MS66 CAC from the SS Central America

Important Baltic Parcel Gilt Silver Monteith

Hans Olsen (Denmark, 19191922), “Fried Egg” Chair

Sold $48,000

Sold $4,000

Sold $200,000

Kate DeMayo (top) and Jodi Hart

are just two of the workerowners (not pictured: Sarah Vroom and Keith Shaljian) at Bountiful Backyards, a cooperative landscaping company specializing in sustainable landscape design with a focus on fruit trees, berry bushes, annual vegetables, herbs and native perennials.

Sold $24,500

American Fine Art

Modern Art Glass

Automobiles

Oriental Carpets

Thomas Sully (PA, 1783-1872), General Jackson

Dale Chihuly (WA, b. 1941), “Seaform” Glass Sculpture

1966 Mercedes Benz 250 SE Cabriolet

Palace Size Persian Mahal Carpet, circa 1930

Sold $62,500

Sold $10,000

Sold $37,000

Sold $16,000

Leland Little Auctions has been providing North Carolina families and collectors with world-class auction services for over 20 years.

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Leland Little President Principal Auctioneer 919.644.1243

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Now Trending 80

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Building

“We see homebuyers returning to more classic and traditional ideas. There are cycles in architecture, and, as luck would have it, we are seeing a shift away from stock home plans with a plethora of exterior materials and jumbled roof designs. Evidence of this is a greater desire for welldesigned spaces rather than overall square footage. Honest and simple homes with a soul or nod to past traditions that serve contemporary needs are what many homebuyers are moving toward.”

Ben Johnson, senior vice president of

Want to update your space but not sure how? Local home and garden experts reveal what’s popular now. BY VIRGINIA ROBINSON

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PHOTO COURTESY OF WILL JOHNSON BUILDING

planning and design, Will Johnson Building

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h o m e

Kitchen Designs

Caroline Redding Crenshaw, aging-in-place designer and project manager, CQC Home

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Paint

“We’re noticing a shift from brown tones to gray tones. Clients are also interested in higher quality paint now – products that are washable and with a lower sheen that won’t show imperfections the way a higher sheen paint would.”

PHOTO BY JULIA BAKER

PHOTO BY IMAN WOODS

“We are hearing from folks dedicated to the idea of staying in their homes forever. When people need (or anticipate needing) [wheelchair or limited mobility] accommodations, they really do not want to compromise their aesthetic. A few ways to achieve an accessible kitchen without skimping on gourmet taste are: 1. Place one sink lower to be accessed by anyone from 5 to 95 years old and another prep sink at standard counter height. 2. Avoid placing the microwave over the range of the stove. 3. Consider pull-down shelving.”

Taylor Green,

co-owner, Five Star Painting of Durham/ Chapel Hill

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Find a calling.

Change the world. We believe in academic excellence and mastery learning. We achieve core skills through best practices and adaptive technology. We integrate real world 21st century skills into all that we do. We pursue passions and interests through student led projects and quests. VISIT Âť

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Serving K-8 info@actonacademydurham.org // 1201 Woodcroft Pkwy, Durham

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See what all the fuss is about.

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followers (and growing) have already discovered the best Bull City has to offer. Now you can, too.

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“Fire and water elements in the landscape are very popular. Water features have evolved from ponds with waterfalls to remote-controlled, pond-less waterfalls. The features can be turned on and off as the homeowner desires with lowvoltage lighting to accentuate nighttime viewing. The element of fire can be added using specially designed, underwater gas manifolds with electronic ignition coupled to a propane or natural gas supply.”

Mark Kiefer,

founder, Kiefer Landscaping and Nursery

Architecture

“Our clients love nooks: small, intimate spaces often adjacent to a larger space. We built two sleeping nooks that have the feel of a Pullman sleeping car in a recent project. These are the spaces of choice for guests; they pick these over a guest room. Clients are also asking for reclaimed or repurposed materials for a warm, rustic and modern feel. We use materials that range from old roof sheathing to 200-year-old lumber from the bottom of the Cape Fear River.”

PHOTO BY JULIA BAKER

Landscapes

Interior Decorating

“First introduced at the 1939 World’s Fair, Lucite furnishings have made a big comeback. Furnishings in Lucite are both stylish and strong. They do not obstruct a space in a room; rather, they enhance it. You see through the piece of furniture to the rug, the wall or even other furnishings. Use Lucite furnishings in moderation in any room: traditional, transitional, mid-century or modern.”

Paula Fullerton,

owner/designer, Sew Fine II

Randall Lanou, partner,

BuildSense Architecture + Construction 84

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REAL ESTATE GALLERY

“Shy and retiring? Don’t bet on it.”

HOMES • CONDOS • APARTMENTS

New homes from the $300s to $700s and homesites from the $40s to $180s TREYBURN is a 5,300-acre community in Durham, NC. Walkable, bikeable, and close to Little River Reservoir for boating,Treyburn has the feel of a secluded rural setting but is just minutes from a vibrant downtown Durham. Treyburn Country Club (a McConnell Golf Property) offers HMRMRK WSGMEP IZIRXW W[MQQMRK XIRRMW ½XRIWW GIRXIV Junior Golf Memberships available to those under the age of 45. treyburn residential owners association

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www.treyburnhomeowners.com www.treyburn.com www.treyburncc.com Treyburn is located in northern Durham, just 10 miles from Duke University and 5 miles from Durham Regional Hospital. From RTP or Raleigh take I-40 to Hwy 147 (Durham Freeway) and exit at Duke Street/501 North. Otherwise take I-85 to Duke Street, exit 176B. Follow US-501 N for 7.8 miles to Orange Factory Rd. Cross the bridge over Little River Reservoir. Turn right onto Treyburn Parkway.

IN EVERY ISSUE

Real Estate Gallery Homes • Condos • Apartments

Showcasing Realtors, Builders & Leasing Agents

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For advertising information, call 919.933.1551 or email advertising@durhammag.com

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HOMES • CONDOS • APARTMENTS

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Our incredibly energy-efficient homes at Meadows at Southpoint start in the mid $200s and offer five unique floor plans ranging from 1,762 – 2,676 sq. ft. Make your dreams a reality with a beautiful new energy-efficient home for about the same monthly price as you pay in rent. Meadows at Southpoint | 1310 Catch Fly Lane, Durham, NC 27713

Meet LEE WATERS , REALTOR, Broker • Voted “Best Real Estate Agent in Orange/Chatham County” by INDY Best of the Triangle 2015 • Need a creative solution? I’m a musician. • Need a tough negotiator? I’m a hockey player. 605 W. Main Street, Suite 101, Carrboro NC 27510 TerraNovaGlobal.com | 919.929.2005

877-203-4644 meritagehomes.com/durhammag Pictures and other promotional materials are representative and may depict or contain floor plans, square footages, elevations, options, upgrades, extra design features, decorations, floor coverings, decorative light fixtures, custom paint and wall coverings, window treatments (such as shutters, drapes, etc.), landscaping, pool, spa, sound and alarm systems, furnishings, appliances, and other designer/decorator features and amenities that are not included as part of the home and/or may not be available in all communities. Prices, rates, terms, programs and availability subject to change or revocation without prior notice or obligation. Please see sales agent for complete details. ©2015 Meritage Homes Corporation. All rights reserved.

PHOTO BY BRIANA BROUGH

ways to do good 1 88

BY CAROLINE ROESSLER

(and get outside!)

THE SEEDS COMMUNITY GARDEN IS AN URBAN sanctuary dedicated to organic gardening and sustainable agriculture, and it provides hands-on opportunities for youth and adults to learn weeding, mulching, composting, planting and harvesting. Try your hand in the garden Wednesdays through Fridays, or in the kitchen on weekends. The Durham Inner-city Gardeners program is currently seeking workshop instructors to educate youth on a variety of skills, from yoga to bee pollination. SEEDS also needs help re-mulching and defining the paths in the garden after the winter precipitation and will offer volunteer shifts 9 a.m.-noon and 1-4 p.m. April 6-8. D u r h a m

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GET IN TOUCH WITH DURHAM’S ROOTS … literally. Assist in planting trees around the community with Trees Across Durham’s program dedicated to creating a healthier and greener Durham. Volunteer opportunities are plenty: Contribute by planting your own tree, taking a class or donating to Durham’s Urban Forestry Program. “Band Together” is the organization’s latest mission – a campaign targeting cankerworms and their harmful effects on local trees. Free weekly workshops are available, as well as tree-banding materials to combat the worms in your neighborhood. For more information, visit greenerdurham.net. A p r i l

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x x x x x x x x x x x

DO GOOD, AND BUILD MUSCLE in the process. Habitat for Humanity of Durham’s goal is simple: Give homes to those who need it most. You can construct and renovate homes, donate clothing and food, or simply engage with members of our community. Anyone can join this mission year-round, and families are particularly encouraged to volunteer as a unit. For younger residents who want to get involved, Habitat hosts Saturday youth programs. And for those a little older, “Geezers Build” meets every Thursday in April. To find volunteer shifts that work with your schedule, visit durhamhabitat.org.

DON’T BE AFRAID OF GETTING YOUR FEET WET FOR THIS great cause. The Ellerbe Creek Watershed Association needs your help to preserve the natural beauty of Durham and its forest ecosystem. You can sign up for a number of unique tasks, including stream cleanup, trail building and maintenance, invasive plant removal, hike leading and fundraising. Leave your good clothes at home, and get in touch with your wild side!

GIRLS ON THE RUN is an empowering outdoor program for girls in the third through eighth grades. There are plenty of ways to get involved, big and small! The Fundraising and Development Committee meets monthly to help garner business support by organizing special events, soliciting in-kind donations, and cultivating donor and sponsorship relationships. Those who want to contribute on a one-time basis can register to staff a water station at a race. During the races, a family member or adult volunteer accompanies each girl and provides one-on-one encouragement and motivation. Volunteer to be a “running buddy” during a 5K and help your girl cross the finish line. The 14th annual Triangle Girls on the Run Spring 5K will be held on Saturday, April 16, at the American Tobacco Campus, and more than 200 volunteers are needed to help support the 2,000-plus participants. A p r i l

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Durham Central Park is always in need of

volunteers to assist with tasks from gardening to recycling to organizing and staffing events throughout the year. In the spring (AprilJune) and again in the fall (Sept.-Nov.), the park hosts volunteer workdays on the first Saturday of the month from 9 a.m.-noon during the Durham Farmers’ Market. You can also join the new Waste Warriors effort and help the park “waste wisely” at food truck rodeos. During the rodeos – the next one is June 19 – volunteers staff the waste stations and help customers divide up trash into compost, recycling and landfill containers. These efforts have drastically reduced the amount of waste that goes to the landfill after these events. DM

d u r h a m m a g . c o m

dish In the Pocket

Makus Empanadas

1125 W. NC Hwy. 54, Ste. 304

PHOTO BY BRIANA BROUGH

the

“We are an empanadas restaurant,” Makus owner Hernan Moyano declares, emphasis on the “empanadas.”

“These are true, authentic Argentinean empanadas,” he continues. “They are baked and light – you can eat three or four and still not feel stuffed.” Hernan stresses that, if their Hope Valley Commons eatery were in Argentina, the menu would only consist of empanadas – no sides, no sauces. This revered pocket of dough is meant to shine on its own based on its contents; options at Makus include chicken, spinach, bacon and cheese, and the renowned beef of Hernan’s homeland. It was 90

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in Argentina that he grew up with his business partners: his brother, Santiago, and Ricky Yofre, both chefs at Makus. Their empanada creations emerge steaming from the ovens, emblazoned with a letter based on the ingredients contained within – a “V” for veggie, “HC” for ham and cheese, “CO” for sweet corn, etc. Add a side of white rice drizzled with spicy chimichurri sauce or opt for the cheesy bite-sized chipa bread, and don’t leave without taking a homemade cookie (I prefer the cochitos cookie with dulce de leche) to go! – Amanda MacLaren DM A p r i l

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Gourmet Marketplace. Cooking School. Restaurant.

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the

TASTE 2016 PARTICIPANT

Learn more on page 32

Mateo Bar de Tapas

109 W. Chapel Hill St.

919-530-8700

I can’t think of a better way to thaw out from

winter’s dreary doldrums than with a cold, crisp, born-in-the-South, raisedin-a-glass cherry soda. Or perhaps a carafe of deep purple sangria. Luckily for me – and you – Mateo has taken these warm-weather daydreams and blended them together for its Cheerwine Sangria. Available by the glass or carafe, it’s mostly red wine, plus citrus – lemon, orange, lime – orange liqueur, brandy, Cheerwine and seasonal fruit – apples, pears and/or grapes, depending on what’s available. It’s finished with some smashed basil to 92

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Salud to Spring |

mateotapas.com

release its aromas. “This was one of the first drinks I thought of when deciding on core cocktails for Mateo,” says beverage director Michael Maller. “Sangria is deeply rooted in the heart of Spain, and Cheerwine is definitely a soulful Southern soda. There’s also a classic beverage from [the Spanish region of] La Rioja, called kalimotxo, that’s red wine and cola. So, this kind of brings that cola-esque idea to the sangria.” Michael recommends starting with the sangria before you get into the menu, or try it with salty serrano ham. – Amanda MacLaren DM A p r i l

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taste NORTHERN DURHAM / NEAR INTERSTATE 85

NORTH DUKE CROSSING SHOPPING CENTER (EXIT 176-B) Bamboo House Chinese Restaurant Simple, classic Chinese dishes. 3600 N. Duke St.; 919-477-0078 Golden Krust Caribbean bakery and grill. 3600 N. Duke St.; 919-283-4639 Las Palmas Mexican Restaurant Authentic Mexican cuisine. 3814 N. Duke St.; 919-479-0080

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Jimmy’s Famous Hot Dogs Hot dogs, burgers, wings and fries. 2728 Guess Rd.; 919-471-0005

Koumi Japanese Restaurant Traditional Japanese dishes and sushi. 3550 N. Roxboro St.; 919-381-5753

La Cacerola Cafe & Restaurant Honduran-style cuisine. 2016 Guess Rd.; 919-294-6578

Perky’s Pizza of Durham American pizzeria. 3422 Red Mill Rd.; 919-682-0202

HILLSBOROUGH ROAD Bennett Pointe Grill Multi-regional American cuisine. 4625 Hillsborough Rd.; 919-382-9431

Silver Spoon Restaurant Diner fare and seafood. 5230 N. Roxboro Rd.; 919-479-7172

Sharky’s Eat & 8 Pizza, subs and Mediterranean classics like falafel. 4707 Hillsborough Rd.; 919-908-1112

Ole NC Bar-B-Que Basic barbecue offerings. 3600 N. Duke St. Ste. 17; 919-471-1400

Shanghai Chinese Restaurant Chinese dishes, including steamed whole fish. 3433 Hillsborough Rd.; 919-383-7581

GUESS ROAD

HILLANDALE ROAD (EXIT 174-A)

Northgate Mall - 1058 W. Club Blvd. Fast Food •A & D Buffalo’s •Baja Shack •Cajun Café •Chopsticks •Cinnamonster •The Cookie Store •Greek Cuisine •Haagen-Dazs/Planet Smoothie •Marble Slab Creamery •Mickey’s Chicken & Fish •Pretzel Twister •Randy’s Pizza Express •Subway •Tomo Japan Full Service C&H Cafeteria 919-286-7303

Bistro

Bleu Olive High-quality comfort food incorporating local ingredients and Mediterranean flair. 1821 Hillandale Rd.; 919-383-8502; bleuolivebistro.com El Corral Mexican Restaurant Authentic Mexican cuisine. 1821 Hillandale Rd.; 919-309-4543 Meelo’s Restaurant Italian and Spanish offerings. 1821 Hillandale Rd., Ste. 3; 919-384-9080

NORTH POINTE DRIVE The French Corner Bakery Artisan breads, cookies and muffins, plus a lunch menu. 2005 North Pointe Dr., Ste. B.; 919-698-9836

Jade Buffet 919-286-9555 Pan Pan Diner 919-416-1950

Golden China Simple, classic Chinese dishes. 1515 North Pointe Dr., Ste. 110B; 919-220-3168

Randy’s Pizza 919-286-7272 Ruby Tuesday 919-286-5100 Gocciolina Italian fare. 3314 Guess Rd.; 919-973-4089 Hog Heaven Bar-B-Q Eastern barbecue. 2419 Guess Rd.; 919-286-7447 Italian Pizzeria Restaurant Traditional Italian dishes and pizzas. 3823 Guess Rd.; 919-471-0664

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live

Mediterranean

Pomodoro Italian Kitchen Homemade pastas, sauces and pizzas. 1811 Hillandale Rd.; 919-382-2915

Dragon Express 919-286-2098

bleu

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MORE NORTHERN DURHAM DINING Alpaca Peruvian cuisine. 302 Davidson Ave.; 919-220-9028 Bel Gusto d’Italia Italian dishes, located inside the Millennium Hotel. 2800 Campus Walk Ave.; 919-382-5024

NEAR DOWNTOWN BROAD STREET BIG Bundts and More Bakery Bundt cakes and other baked goods. 721 Broad St. Joe Van Gogh This local coffee shop sources quality beans for a superior coffee. 1104-B Broad St.; 919-286-4800 Oval Park Grille Creative comfort food and health-conscious options. 1116 Broad St.; 919-401-6566 The Palace International Traditional East African specialties and African takes on other world cuisines. 1104-A Broad St.; 919-416-4922 Watts Grocery Seasonal contemporary American cooking using local ingredients. 1116 Broad St.; 919-416-5040 DUKE DINING Blue Express Mediterranean sandwiches and salads. 450 Research Dr.; 919-660-3971 Duke Gardens Terrace Café Sandwiches, coffee and snacks from The Picnic Basket, located at the Sarah P. Duke Gardens. 426 Anderson St.; 919-660-3957 Joe Van Gogh This local coffee shop sources quality beans for a superior coffee. 120 Science Dr.; 919-660-5078 The Nasher Cafe Bistro fare using fresh, local ingredients; inside the Nasher Museum of Art. 2001 Campus Dr.; 919-684-6032 Twinnie’s Cafe Irish Pub with pastries, sandwiches, salads and coffee. 101 Science Dr.; 919-660-3944 ERWIN ROAD Another Broken Egg Cafe Unique breakfast and lunch menu. 2608 Erwin Rd., Ste. 120; 919-381-5172

Bullock’s Bar-B-Que Barbecue and other Southern comfort food. 3330 Quebec Dr.; 919-383-3211

Black Twig Cider House Cider-focused restaurant with 60-80 ciders on draft and in bottles.

Italian Pizzeria & Restaurant Traditional Italian dishes and pizzas. 3500 N. Roxboro St.; 919-220-1386

Chai’s Noodle Bar & Bistro Japanese, Chinese, Thai and Korean dishes. 2816 Erwin Rd., Ste. 207; 919-309-4864 A p r i l

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Hungry Leaf Salads and wraps. 2608 Erwin Rd., Ste. 132; 919-321-8001 MediTerra Grill Mediterranean cuisine. 2608 Erwin Rd., Ste. 136; 919-383-0066 Nosh “Eclectic foodstuffs” including sandwiches, soups, salads, wraps and desserts. 2812 Erwin Rd., Ste. 101; 919-383-4747 Saladelia Cafe Espresso and organic smoothie bar, scratch-made pastries, gourmet sandwiches, salads and soups. Open for dine-in or carry-out. 2424 Erwin Rd.; 919-416-1400; saladelia.com Smashburger Unique burgers and Haagen Dazs milk shakes. 2608 Erwin Rd., Ste. 116; 919-237-1070 Sushi Love Sushi and other Japanese cuisine. 2812 Erwin Rd., Ste. 204; 919-309-2401 ERWIN SQUARE Baba Ghannouj Blend of Greek and Lebanese meals. 2200 W. Main St., Ste. A140; 919-286-6699 Guasaca Arepas, salads, rice bowls with South American flavor. 2200 W. Main St., Ste. A100; 919-294-8939 Local 22 Kitchen & Bar Upscale Southern-inspired cuisine, with emphasis on food sourced within a 30-mile radius and local brews. 2200 W. Main St.; 919-286-9755 Parizade Sophisticated Mediterranean food like monkfish tangine, pepper-crusted beef tenderloin and a vegetable caponata made with quinoa. Full bar. 2200 W. Main St.; 919-286-9712

Elmo’s Diner Homemade Southern and American classics with breakfast all day in a casual, family-friendly setting. 776 Ninth St.; 919-416-3823 EpaChamo Venezuelan arepas, burgers and sandwiches. 730 Ninth St.; 984-439-2923 George’s Java Coffee roaster specializing in organic coffees. 764-A Ninth St.; 919-797-0878 Guacamaya Tacos and burritos. 748 Ninth St.; 919-286-4499 Heavenly Buffaloes Chicken wings and vegan nuggets with more than twenty flavors. 1807 W. Markham Ave.; 919-237-2358 Juju Asian fusion small plates, dumplings and dim sum. 737 Ninth St.; 919-286-3555 Metro 8 Steakhouse American and Argentinean steakhouse. 746 Ninth St.; 919-416-1700 Mesa Latin Kitchen Modern tapas-style restaurant offering an array of Latin cuisine. 2701 Hillsborough Rd.; 919-973-2717 Monuts Donuts Doughnuts, pastries, English muffins, bagels and breakfast sandwiches. 1002 Ninth St.; 919-797-2634 Ninth Street Coffee House Coffee, pastries, smoothies. 714 Ninth St. The Tavern Food & Spirits Classic bar favorites and homemade recipes for burgers, sandwiches, hot dogs and more. 1900 W. Markham Ave.; 919-286-7665 Vin Rouge Bistro-style dinner and Sunday brunch. 2010 Hillsborough Rd.; 919-416-0466 BULL CITY MARKET

Pantones sage green: 5777 brown: 490

The Mad Hatter’s Cafe & Bakeshop Scratch-made pastries, organic salads, sandwiches and wraps, with breakfast all day and delicious brunch every weekend. Award-winning cakes.1802 W. Main St.; 919-286-1987; madhatterbakeshop.com

NINTH STREET DISTRICT Bali-Hai Mongolian Grill Chinese-Mongolian grill. 811 Ninth St.; 919-416-0200 Banh’s Cuisine Vietnamese and Chinese dishes. 750 Ninth St.; 919-286-5073 blu seafood and bar Upscale seafood restaurant featuring innovative regional classics. 2002 Hillsborough Rd.; 919-286-9777; bluseafoodandbar.com Blue Corn Cafe Authentic Latin-American food with fresh, organic ingredients. 716 Ninth St.; 919-286-9600 Burger Bach Signature New Zealand grass-fed beef burgers. 737 Ninth St., Ste. 220; 919-973-4416 Cocoa Cinnamon Coffee, chocolates and pastries. 2627 Hillsborough Rd. Cosmic Cantina Authentic Mexican cuisine with vegan options. 1920 Perry St.; 919-286-1875 Dain’s Place Pub fare. 754 Ninth St.; 919-416-8800 Dale’s Indian Cuisine Traditional Indian food. 811 Ninth St.; 919-286-1760

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Wellspring Cafe Salad and hot bar in Whole Foods Market, plus sandwiches, pizza and sushi. 621 Broad St.; 919-286-2290

DOWNTOWN BRIGHTLEAF DISTRICT Alivia’s Durham Bistro European-style bistro with breakfast, pub fare and upscale dinner options. 900 W. Main St.; 919-682-8978 Devine’s Restaurant and Sports Bar Sandwiches, wings and burgers. 904 W. Main St.; 919-682-0228 El Rodeo Mexican Restaurant Authentic Mexican cuisine. 905 W. Main St.; 919-683-2417 The Federal Pub fare with bistro panache. 914 W. Main St.; 919-680-8611 James Joyce Irish Pub and Restaurant Traditional pub food and snacks. 912 W. Main St.; 919-683-3022 Lilly’s Pizza Stone-hearth-baked pizzas with fresh, organic, local ingredients. 810 W. Peabody St.; 919-797-2554

The Little Dipper Fondue. 905 W. Main St.; 919-908-1023 Mount Fuji Asian Bistro Sushi & Bar Thai, Japanese, Chinese and sushi. 905 W. Main St.; 919-680-4968 Parker and Otis Breakfast and lunch, plus candy and other specialty food items. 112 S. Duke St.; 919-683-3200 Respite Cafe Fine coffee and tea. 115 N. Duke St.; 919-294-9737 Rose’s Meat Market and Sweet Shop Sandwiches, pastries and daily dinner specials. 121 N. Gregson St.; 919-797-2233 Satisfaction Restaurant & Bar Pub fare including wings, ribs and pizza. 905 W. Main St., Ste. 37; 919-682-7397 Skewers Bar & Grill Buffet and full kabob menu. 1013 W. Main St.; 919-680-8048 Torero’s Mexican Restaurant Authentic Mexican cuisine. 800 W. Main St.; 919-682-4197 Triangle Seafood Market Fresh seafood, Italian entrees and pastas. 905 W. Main St.; 919-956-7360 WAREHOUSE DISTRICT The Blue Note Grill Barbecue, ribs and burgers. 709 Washington St.; 919-489-6591 Cocoa Cinnamon Coffee, chocolate and pastries. 420 W. Geer St.; 919-697-8990 The District at 410 Lunch served Thursday and Friday by The Art Institute of Raleigh-Durham. 410 Blackwell St.; 919-317-3200 Geer Street Garden Simple, down-home fare. 644 Foster St.; 919-688-2900 Rise Biscuits & Donuts Daily-changing menu of doughnuts and biscuits. 401 Foster St. Parts & Labor A variety of dishes meeting many dietary needs. 723 Rigsbee Ave.; 919-901-0875 The Pit Barbecue. 321 W. Geer St.; 919-282-3748 Piedmont Seasonal cooking, inspired by local ingredients. 401 Foster St.; 919-683-1213 CITY CENTER DISTRICT 2 Zero 1 Restaurant Breakfast, lunch and dinner, located in the Durham Marriott Convention Center. 201 Foster St.; 919-768-6000 Bar Virgile Artfully crafted beverages and small plates. 105 S. Magnum St.; 919-973-3000 Beyù Caffè Coffee, pastries and breakfast and lunch menus. 335 W. Main St.; 919-683-1058 Bull City Burger & Brewery Local-beef burgers and dogs, fresh beers brewed in-house. 107 E. Parrish St.; 919-680-2333 Bull McCabe’s Irish Pub Pub food and bar snacks. 427 W. Main St.; 919-682-3061 The Cupcake Bar Cocktail- and beverage-inspired cupcakes. 101 E. Chapel Hill St.; 919-816-2905 Counting House Upscale restaurant featuring locally sourced entrees. Full bar. 111 N. Corcoran St.; 919-956-6760 d u r h a m m a g . c o m

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Dame’s Chicken & Waffles Chicken, waffles, shmears. 317 W. Main St.; 919-682-9235

Pizzeria Toro Wood-fired pizza. 105 E. Chapel Hill St.; 919-908-6936

Dashi Traditional ramen shop and izakaya. 415 E. Chapel Hill St.; 919-251-9335

Pompieri Pizza A pizza joint with a fine-dining approach. 102 City Hall Plaza; 919-973-1589

Dos Perros Sophisticated Mexican cuisine. 200 N. Mangum St.; 919-956-2750

The Restaurant at The Durham Locally sourced and inspired Southern cuisine. 315 E. Chapel Hill St.; 919-768-8830

Loaf Oven breads and pastries. 111 W. Parrish St.; 919-797-1254

Revolution Contemporary global cuisine featuring local ingredients. Extensive wine list. Now serving lunch. 107 W. Main St.; 919-956-9999

Cuban Revolution Restaurant & Bar Cuban tapas served amid ’60s-style decor. 318 Blackwell St.; 919-687-4300

Rue Cler Restaurant & Cafe French bistro-style cuisine. 401 E. Chapel Hill St.; 919-682-8844

359 Blackwell Street Suite 220 Durham NC 27701 BasanRestaurant.com

Lucia Bar Italiano Housemade pastas, breads and charcuterie. 605 W. Main St.; 984-219-1965 Luna Rotisserie & Empanadas Wood-fired rotisserie meats, Andean-inspired braises, empanadas.112 W. Main St.; 984-439-8702 M Sushi Quality sushi using seasonal seafood with daily menu changes and special drink pairings. 311 Holland St.; 919-908-9266 Mateo Tapas and small plates. 109 W. Chapel Hill St.; 919-530-8700 Ninth Street Bakery Organic breads, pastries and lunch. 136 E. Chapel Hill St.; 919-286-0303 Old Havana Sandwich Shop Authentic Cuban sandwiches. 310 E. Main St.; 919-667-9525 The Parlour Homemade ice cream. 117 Market St.; 919-564-7999

Saltbox Seafood Joint Local seafood that is delivered fresh from the Carolina coast and served griddled or fried in a simple, straightforward manner. 608 N. Mangum St.; 919-9088970; saltboxseafoodjoint.com

Basan A wide variety of fresh, specialty sushi rolls, modern Japanese appetizers and entrees, and an extensive sake selection. 359 Blackwell St., Ste. 220; 919-797-9728; basanrestaurant.com

Mellow Mushroom American pizzas, calzones, salads, hoagies. 410 Blackwell St.; 919-680-8500 NanaSteak Offers various cuts of beef and steaks, plus other meats and pastas. 345 Blackwell St.; 919-282-1183 OnlyBurger The food truck’s brick-and-mortar version offers all the same build-your-own burger options. 359 Blackwell St.; 919-237-2431 Saladelia Cafe Espresso and organic smoothie bar, scratch-made pastries, gourmet sandwiches, salads and soups. Open for dine-in or carry-out. 406 Blackwell St.; 919-687-4600; saladelia.com

Scratch Bakery Sweet and savory pastries, plus lunch. 111 W. Orange St.; 919-956-5200 Taberna Tapas, paella and flatbreads. 325 W. Main St.; 919-797-1457 Toast Italian paninis and soups. 345 W. Main St.; 919-683-2183

Tobacco Road Sports Cafe American dishes with local ingredients, overlooking The Bulls’ stadium. 280 S. Mangum St.; 919-937-9909

newsbites Putting Away the Plates

On Friday, March 11, Matthew Beason and chef John Eisensmith closed the doors of Six Plates Wine Bar after eight successful years and celebrated the beginning of renovations for Black Twig Cider House. The cider-focused restaurant will feature 60 to 80 ciders both on draft and in bottles.

London Calling

A London-style gastropub will take up the space previously occupied by Beyu Caffe, which is moving just a couple doors down on Main Street. Co-owners of Bull’s McCabe’s, Rhys Botica and Malachy Noone, and the owner of Tan-Durm food truck, BJ Patel, are planning for a May move-in at 335 W. Main St. The restaurant will feature a variety of English, European and local craft beers in combination with South Asian cuisine.

Glazed Goodness

Carolina Glazed Donuts recently opened its doors at 5400 S. Miami Blvd. The donut shop sells a wide variety of classic flavors, including yeast and cake donuts. For those seeking a fruitier flare, Carolina Glazed also offers strawberry “butterfly” donuts, apple fritters and fillyour-own donuts with cream, raspberry, lemon and blueberry options.

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Arepas on the Scene

After a few years of waiting, Heliangel “Heli” Mendez and his business partners Jose Alvarez and Orlando Escobar opened a second Guasaca at 2200 W. Main St. in Erwin Square (their first restaurant is in Raleigh). Open from 11 a.m. to 9 p.m. every day, the restaurant quickly serves up its fresh food in a “Chipotle-esque” line using the Venezuelan arepa (a flat bread made of corn).

Fresh Roast

After peering into an empty storefront at 764-A Ninth St., Terry Metts envisioned a home for what would become the newly opened George’s Java. Serving 100% organic coffee, the coffeehouse is filled with light and a friendly, welcoming staff.

Brews Over Bevs

Following City Beverage’s closure at the end of February, Hope Valley Brewing Co. – a new brewpub led by Andrew Christenbury, Peter Michaels and Brad Strode – has moved into the space at 4810 Hope Valley Rd., Ste. 105. The new venture has plans to be open seven days a week with brunch services on the weekends. In addition to creating their own craft ales, the pub will have a wide selection of various N.C. and worldly craft beers.

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Tyler’s Restaurant & Taproom Hearty fare and huge beer selection. 324 Blackwell St.; 919-433-0345

EAST CENTRAL DURHAM FAYETTEVILLE STREET Bowick’s Ark Southern comfort food. 901 Fayetteville St., Ste. 205; 919-680-3200 Chicken Hut Soul food. 3019 Fayetteville St.; 919-682-5697 New Visions of Africa African soul food. 1306 Fayetteville St.; 919-687-7070 MORE EAST CENTRAL DINING Byrd’s BBQ Restaurant & Catering Classic barbecue and sides. 2816 Cheek Rd.; 919-530-1839 Johnson Family Barbecue Classic Eastern barbecue and sides. 5021 Wake Forest Hwy.; 919-397-5693

WEST CENTRAL DURHAM DURHAM-CHAPEL HILL BOULEVARD (15-501)

Fairview Dining Room Seasonally inspired contemporary cuisine inside the Washington Duke Inn & Golf Club. 3001 Cameron Blvd.; 919-493-6699; washingtondukeinn.com

Foster’s Market Fresh breakfast, sandwiches, salads and other specialty food items. 2694 Durham-Chapel Hill Blvd.; 919-489-3944 Full Lotus Wellness Blueprint to healthy living with clean eating programs. 3319 Durham-Chapel Hill Blvd.; 919-998-6621 Guglhupf Bakery, Cafe and Restaurant German-inspired cuisine and artisanal bakery. 2706 Durham-Chapel Hill Blvd.; 919-401-2600 Kanki Steak, chicken and seafood cooked on hibachi grills, plus an extensive sushi menu. 3504 Mt. Moriah Rd.; 919-401-6908; kanki.com Kurama Japanese Seafood, Steakhouse & Sushi Bar Hibachi dishes. 3644 Durham-Chapel Hill Blvd.; 919-489-2669 Peony Asian Bistro Chinese dishes and sushi. 3515 Witherspoon Blvd.; 919-419-8800 The Refectory Cafe Dal, chili, salads and soups. 2726 Durham-Chapel Hill Blvd.; 919-908-6798 Shrimp Boats Southern cuisine. 2637 Durham-Chapel Hill Blvd.; 919-489-6591 Sitar Indian Cuisine Homemade Indian dishes at affordable prices, with daily lunch buffets and a weekend dinner buffet. 3630 Durham-Chapel Hill Blvd.; 919-490-1326

Fresh baked Delicious

Catering available | Open 7 days a week

1125 W. NC HWY 54 | Suite 304 Durham, NC

Takeout Orders: 919.390.7525 www.makusempanadas.com

@makusempanadas

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Spartacus Restaurant Celebrating 20+ years. Contemporary Greek/ Mediterranean cuisine. 4139 Durham-Chapel Hill Blvd.; 919-489-2848 Vegan Flava Cafe Vegan/vegetarian bites, Sunday brunch and smoothies. 4125 Durham-Chapel Hill Blvd.; 919-960-1832 UNIVERSITY DRIVE The Boot Soups, salads, sandwiches, pastas and traditional Italian entrees. 2501 University Dr.; 919-294-8383 Capital Seafood Market & Grill Raw seafood for sale. 1304 University Dr.; 919-402-0777 Mi Peru Peruvian fare. 4015 University Dr.; 919-401-6432 Nana’s Restaurant Seasonal dishes influenced by Southern, French and Italian cuisine. 2514 University Drive; 919-493-8545 Nanataco Inventive taqueria that features locally produced meats and veggies. 2512 University Dr.; 919-489-8226 The Original Q Shack “BBQ tender as a mother’s love,” including signature chile-rubbed beef brisket and Carolina pork shoulder. 2510 University Dr.; 919-402-4227; theqshackoriginal.com

READERS’ FAVORITE

BRONZE WINNER

IBEST OF DURHAM 2014

Seasonal Seafood Freshly Cooked Good Fish That’s the Hook

READERS’ FAVORITE

GOLD WINNER

IBEST OF DURHAM 2014

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

ASIAN BISTRO AND SUSHI BAR 4215 UNIVERSITY DR. 919-401-4488 SAKEBOMBDURHAM.COM SUN–WED 11AM-10PM THURS–SAT 11AM-11PM

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Saké Bomb Asian Bistro Authentic Asian bistro and sake bar serving sushi, Thai curry, noodle dishes and classic favorites. Full bar. 4215 University Dr.; 919-401-4488; sakebombdurham.com

Saladelia Cafe Delicious, healthy, homemade food with an espresso and organic smoothie bar, scratch-made pastries, gourmet sandwiches, salads and soups. Open for dine-in or carry-out. 4201 University Dr.; 919-489-5776; saladelia.com

Four Square Restaurant Upscale seasonal menu. 2701 Chapel Hill Rd.; 919-401-9877

Pulcinella’s Italian Restaurant Southern Italian dishes. 4711 Hope Valley Rd.; 919-490-1172

G2B Restaurant & Brewery Pairs creative New American cuisine with craft beers. 3211 Shannon Rd.; 919-251-9451

Randy’s Pizza New York-style pizza and subs. 4810 Hope Valley Rd., Ste. 112; 919-403-6850

Hope Valley Diner Diner food and breakfast all day. 3710 Shannon Rd.; 919-419-0907 OnlyBurger The food truck’s brick-and-mortar version offers all the same build-your-own burger options. 3710 Shannon Rd.; 919-937-9377 Randy’s Pizza Brick oven pizzas. 1813 Martin Luther King Jr. Pkwy.; 919-490-6850

Tacos Nacos Tacos, papusas, tortas and horchata. 3411 University Dr.; 919-267-8226

Piper’s Deli Deli sandwiches and burgers. 3219 Old Chapel Hill Rd.; 919-489-2481

Thai Cafe Authentic Thai cuisine. 2501 University Dr.; 919-493-9794

Tonali Restaurant Inventive Mexican cuisine. 3642 Shannon Rd.; 919-489-8000

MORE WEST CENTRAL DINING Amante Gourmet Pizza Gourmet pizzas and calzones. 3825 S. Roxboro Rd.; 919-572-2345

SOUTHERN DURHAM / NEAR I-40 WOODCROFT SHOPPING CENTER (EXIT 274) Guacamaya Tacos and burritos. 4711 Hope Valley Rd.; 919-489-4636

Bull Street Gourmet & Market Fresh salads and sandwiches. 3710 Shannon Rd.; 919-237-2398

Joe Van Gogh This local coffee shop sources quality beans for a superior coffee. 4711-5A Hope Valley Rd.; 919-973-3950

Cafe Love (Live Organic Vegan Eats) Vegan dishes, smoothies and more. 3219 Old Chapel Hill Rd.; 919-251-9541

bleu

West 94th Street Pub Standard pub fare. 4711 Hope Valley Rd.; 919-403-0025 Smallcakes A gourmet cupcakery. 4711 Hope Valley Rd.; 919-937-2922 SUTTON STATION (EXIT 276) 58 Fifty Bistro Modern American cuisine and cocktails. 5850 Fayetteville Rd.; 919-544-8585 Bocci Trattoria & Pizzeria  Traditional Italian dishes and pizzas. 5850 Fayetteville Rd.; 919-206-4067  Dulce Cafe Espresso, gelato and sandwiches. 5826 Fayetteville Rd., Ste. 106; 919-797-0497 Nantucket Grill & Bar New England-style cuisine. 5826 Fayetteville Rd.; 919-484-8162 LINCOLN PARK WEST Danny’s Bar-B-Que Hickory-smoked barbecue. 2945 S. Miami Blvd., Ste. 118; 919-806-1965 Gussy’s Place Pita sandwiches, soup, daily specials. 2945 S. Miami Blvd.

live

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Bistro

READERS’ FAVORITE

PLATINUM WINNER

IBEST OF DURHAM 2015

a southern take on an Italian classic Private Dining Room Outdoor Seating 1821 Hillandale Road | Durham

919.383.8502

www.bleuolivebistro.com bleuolivebistro

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359 Blackwell Street • Suite 220 American Tobacco Campus • Durham, NC (919) 797 - 9728

BasanRestaurant.com

SOUTHPOINT LOCATION CATERING FOOD TRUCK

RESTAURANT: (919) 607-7419 FOOD TRUCK AND EVENTS: (919) 907-0995 WWW.PORCHETTARDU.COM A p r i l

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newsbites Spice Up Your Life

Cocoa Cinnamon opened its second Durham location at 2627 Hillsborough Rd. in February. The new space features work by several artists, plenty of seating both indoors and out, and of course, lattes and coffee specials that incorporate incredible spice combinations.

Not OnlyBurger, But Also Breakfast

Start your day off with eggs, silver dollar pancakes or a breakfast sandwich from the recently added breakfast service at OnlyBurger at the American Tobacco Campus. From 7:30-10:30 a.m. Monday through Friday, the restaurant will serve the earliest risers among its customers.

Rise and Shine

On March 12, Rise Biscuits and Donuts opened its downtown location at 401 Foster St. Rise has deals in place to expand to 22 locations, with 19 franchises and three corporate-owned stores under contract.

Better Than Your NanaSteak

Next up for Scott Howell of Nana’s, Bar Virgile and Nanataco is the new steakhouse concept NanaSteak located at 345 Blackwell St. between the Aloft Hotel and DPAC. Featuring menu items such as

the “Handle Steak,” a 32-ounce, bone-in rib-eye with chipotle cream, NanaSteak also features a wide array of seafood plates on its menu. Dinner is served starting at 4 p.m. Tuesdays through Sundays.

No Bundts About It

BIG Bundts & More Bakery is taking over the 721 Broad St. space that Hummingbird Bakery previously occupied. After starting the baking business in her home seven years ago and most recently occupying a retail location off 15-501, owner Kristen Benkendorfer is ready to move to a more prominent location.

Market Fresh

Spice up your pantry and fill your fridge after shopping at the new Bulldega urban market, a grocery for the downtown community selling locally produced and artisan goods that’s slated to open this spring. A family-owned-and-operated store located at 104 City Hall Plaza, Bulldega is committed to local farmers and the goods that they produce.

Twice as Nice

Jimmy’s Famous Hot Dogs is opening a second location on Highway 55. Just like its flagship restaurant on Guess Road, this hot dog and burger joint will also serve up fried fish, chicken wings and banana pudding.

Tender as a Mother's Love READERS’ FAVORITE

PLATINUM WINNER

READERS’ FAVORITE

BRONZE WINNER

IBEST IBEST OF DURHAM OF DURHAM 2015

2015

2510 University Dr. Durham, NC Phone 919 - 402 - 4BBQ (4227)

Catering available

READERS’ FAVORITE

SILVER WINNER

IBEST OF DURHAM 2014

Open 7 days a week 11am - 9pm

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Pho 9N9 Restaurant Vietnamese cuisine. 2945 S. Miami Blvd., Ste. 102; 919-544-4496 Piper’s In The Park Soups, salads, hoagies and burgers. 2945 S. Miami Blvd.; 919-572-9767 Spicy Green Gourmet Cafe & Catering Sandwiches, soups, salads and desserts. 2945 S. Miami Blvd.; 919-220-6040 HOPE VALLEY COMMONS Char-Grill Burgers, milkshakes and more. 1125 W. N.C. 54; 919-489-6900 Mattie B’s Public House Burgers, pizza, wings and house-made potato chips. 1125 W. N.C. 54; 919-401-8600 Denny’s Diner fare serving breakfast anytime, lunch and dinner. 7021 N.C. 751, Ste. 901; 919-908-1006; dennys.com

NEAR SOUTHPOINT HOMESTEAD MARKET (EXIT 276) Bean Traders Coffee Coffee specialties and local pastries. 105 W. N.C. 54; 919-484-2499 The Mad Popper A gourmet popcorn shop. 105 W. N.C. 54; 919-484-7677 Shiki Sushi Sushi and pan-Asian choices. 207 W. N.C. 54; 919-484-4108 THE STREETS AT SOUTHPOINT (EXIT 276) American Meltdown Signature gourmet melts; sides and desserts. Southpoint; 919-473-6358 Porchetta Slow-roasted Italian-style pork sandwiches and sides. Southpoint; 919-607-7419; porchettardu.com Zinburger Gourmet burgers and wine selections. Southpoint; 919-293-1726

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

RENAISSANCE VILLAGE Harvest 18 Locavore, seasonal eats. 8128 Renaissance Pkwy., Ste. 114; 919-316-1818 Rise Biscuits & Donuts Daily-changing menu of doughnuts and biscuits. 8200 Renaissance Pkwy.; 919-248-2992

WESTPOINT AT 751 Town Hall Burger and Beer Hamburgers, chicken, salad and sides. 7830 N.C. 751; 919-973-0506 Bonefish Grill Seafood. 7820 N.C. 751; 919-248-2906 N.C. 54 Ai Fuji Japanese Steakhouse Hibachi dishes and buy-one-get-one sushi. 202 N.C. 54; 919-998-3988 Akashi Japanese Grill & Sushi Bar Hibachi dishes and sushi. 2223 N.C. 54; 919-572-9444 Baba Ghannouj Mediterranean Bistro Pita wraps, platters, and salads. 105 N.C. 54; 919-484-0220 The Coffee Element Coffee, tea, smoothies and pastries. 202 N.C 54; 919-361-3320 Na’Mean Asian fusion, Korean barbecue, sandwich shop. A KoKyu joint. 4823 Meadow Dr., Ste. 108; 919-699-4667 Spice & Curry Traditional Indian. 2105 E. N.C. 54; 919-544-7555

PRIMAL FOOD & SPIRITS

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

Cater!

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

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RTP N.C. 55 Backyard BBQ Pit Barbecue and other Southern comfort foods. 5122 N.C. 55; 919-544-9911 Brigs at the Park Breakfast, salads and sandwiches. 4900 N.C. 55; 919-544-7473 Cafe Meridian Mediterranean and American options. 2500 Meridian Pkwy.; 919-361-9333 Jamaica Jamaica Carribean food. 4857 N.C. 55; 919-544-1532 La Tropicale Cafe & Catering Caribbean cuisine. 4716 N.C. 55; 919-638-8444 Sansui Sushi Bar & Grill Hibachi dishes and sushi. 4325 N.C. 55; 919-361-8078 Vit Goal Tofu Restaurant Korean dishes. 2107 Allendown Dr.; 919-361-9100 GREENWOOD COMMONS (EXIT 278) Benetis Restaurant Classic breakfast with a Mediterranean lunch buffet. 5410 N.C. 55; 919-806-0313 Sarah’s Empanadas Homemade empanadas. 5410 N.C. 55; 919-544-2441

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Thai Lanna Restaurant Authentic Thai cuisine. 5410 N.C. 55; 919-484-0808 True Flavors Diner Upscale Southern diner. 5410 N.C. 55; 919-316-7978 IMPERIAL CENTER (EXIT 282) MEZ Contemporary Mexican Creative Mexican dishes, based on traditional recipes with a fresh, healthy twist. 5410 Page Rd.; 919-941-1630; mezdurham.com

Page Road Grill Traditional American dishes, from house-made soup and bread to burgers to vegetarian options. 5416 Page Rd.; 919-908-8900; pageroadgrill.com

BE A PART OF OUR THRIVING FOOD SCENE

MORE RTP DINING Carolina Glazed Donuts Coffee shop and bakery. 5400 S. Miami Blvd.; 919-474-9999 Piney Point Grill and Seafood Bar American and Creole dishes inside DoubleTree Suites. 2515 Meridian Pkwy.; 919-361-4660

Tandoor Indian Restaurant Traditional Indian dishes. 5410 N.C. 55; 919-484-2102

is Now in

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also check out these area restaurants … 411 West The menu – including fresh pasta, seafood and pizzas – is inspired by the flavors of Italy and the Mediterranean, with a healthy Californian twist. 411 W. Franklin St.; 919-967-2782; 411west.com

Mixed Casual Korean Bistro Specializes in bibimbap, customizable bowls of rice, meat, vegetables and sauce. 1404 E Franklin St.; 919-929-0047; mixedkoreanbistro.com

Acme Soups, salads, seafood and entrees with a Southern touch; outdoor dining; all ABC permits. 110 E. Main St., Carrboro; 919-929-2263; acmecarrboro.com

Roots Bakery, Bistro & Bar Farm-to-table American and Central American fusion. 161 E. Franklin St.; 919-240-7160; rootschapelhill.com

Breadmen’s A variety of sandwiches, burgers, salads and grilled meat, as well as daily soup and casserole specials. Breakfast served all day; vegetarian options; outdoor dining; beer and wine only. 324 W. Rosemary St.; 919-967-7110; breadmens.com Crepe Traditions Sweet and savory crepes, coffee and espresso. 140 W. Franklin St., Ste. 120; 919-391-9999; crepetraditions.com Crook’s Corner Southern classics like shrimp and grits. Hoppin’ John and jalapeno-cheddar hushpuppies. 610 W. Franklin St.; 919-929-7643; crookscorner.com Elaine’s on Franklin Fine regional American cuisine, made with fresh, local ingredients; all ABC permits. 454 W. Franklin St.; 919-960-2770; elainesonfranklin.com Glasshalfull Mediterranean-inspired food and wine; outdoor dining; all ABC permits. 106 S. Greensboro St.; 919-967-9784; glasshalfullcarrboro.com

The Root Cellar Sandwiches, prepared salads, desserts and more. Beer and wine only; outdoor dining. 750 MLK Jr. Blvd.; 919-967-3663; rootcellarchapelhill.com Spanky’s A Chapel Hill institution since 1977, the American bar and grill serves hamburgers, brown sugar baby back ribs, garden fresh salads and barbecue; all ABC permits. 101 E. Franklin St.; 919-967-2678; spankysrestaurant.com Squid’s The menu of fresh seafood options includes wood-grilled fillets, live Maine lobster, fried seafood and oysters; outdoor dining; all ABC permits. 1201 N. Fordham Blvd. (15-501); 919-942-8757; squidsrestaurant.com Top of the Hill Chapel Hill’s only local distillery also offers beers and American food, like burgers and flatbreads. 100 E. Franklin St.; 919-929-8676; thetopofthehill.com Trilogy American cafe featuring innovative twists on classic dishes. Silverspot Cinema; 919-357-9888; silverspot.net

Italian Pizzeria III Pizza, calzones, subs. The “place to be” in Chapel Hill for 35 years. 508 W. Franklin St.; 919-968-4671; italianpizzeria3.com

Weathervane Shrimp and grits, sweet potato fries and other gourmet takes on classic flavors. 919-929-9466; southernseason.com/restaurant/chapel-hill

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

Yopop Frozen Yogurt Ice cream, smoothies and self-serve frozen yogurt. 1129 Weaver Dairy Rd.; 919-537-8229; yopops.com

Magone Italian grill and pizza. 1129 Weaver Dairy Rd., Ste. F; 919-904-7393

Yogurt Pump Since 1982, YoPo has served up frozen yogurt treats and shakes with unique flavors like mocha java and red velvet. Non-fat, low-fat and nosugar-added available. 106 W. Franklin St.; 919-942-7867; yogurtpump.com

Mama Dip’s Kitchen Traditional Southern specialties, including a country breakfast and lunch and dinner classics like fried chicken and Brunswick stew; outdoor dining; beer and wine only. 408 W. Rosemary St.; 919-942-5837; mamadips.com Mediterranean Deli Offers healthy vegan, vegetarian and gluten-free options as well as delicious meats from the grill; beer and wine only; outdoor dining. 410 W. Franklin St.; 919-967-2666; mediterraneandeli.com

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Pickard & Palumbo

The Love Doctor BY MARTHA UPTON

or Chester Palumbo, running across Cynthia Pickard’s Facebook profile three months after seeing her once as a patient at his practice, South Square Chiropractic, was not simply happenstance. “I felt Cynthia was put in my life for a reason, as I was put into hers.” The two began talking on the phone, and after a few weeks of chatting, Chester asked her on a date. He admits they had some adjusting to do with the new romance, since both were accustomed to being on their own. But, he says, “You’re never too old to fall in love!” Cynthia, a Jordan High School and Durham Tech grad who’s a manager at Lenovo, recalls Chester proposing after seven months together in a private area of Sarah P. Duke Gardens, saying that after he got down on one knee, she was “riding on a cloud.” The newly engaged couple spent the evening strolling through the gardens and enjoying a celebratory dinner at Firebirds. DM

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MORE TIME AT HOME

ho doesn’t love looking through beautiful residences? We’ve got more pictures from our “A Tale of Two Durhams” story (page 42) online. A p r i l

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TAKE ME OUT TO THE BALLGAME

N PHOTO BY BRIANA BROUGH

PHOTO BY BRIANA BROUGH

LOG

ow that it’s officially baseball season, spend some time with our favorite home team in our online photo essay. Go Bulls!

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Wilburn & Belle

Pure Chemistry

BY JULIA BAKER PHOTOGRAPHY BY MORGAN HENDERSON; MORGANHENDERSONPHOTOGRAPHY.COM

ennie Wilburn and Ian Belle were grad students at Duke University when they met at the bar of the Armadillo Grill in the Bryan Center. Four years later, and

Ian was brewing his own beer and cider for their wedding. The festivities began with a rehearsal dinner at The Pit, followed the next day by a ceremony at First Presbyterian Church. The bride wore a dress from Tre Bella Bridal, and Posh the Salon assisted with hair and makeup. In planning a wedding reflective of their interests, the couple chose to hold their reception at the Museum of Life and Science. Keeping with the scientific theme, their wedding cake from Whole Foods featured a DNA helix with a custom cake topper of Jennie in her wedding gown standing beside Ian – who works as a postdoctoral in Duke’s Department of Medicine – in a lab coat. The personalization continued with a game of trivia led by host Mike Kiehart from their favorite local bar, the now-closed Doolin’s Irish Pub, in addition to homebrew supplied by Ian. “[It’s] something that he loves and wanted to share with everyone else,” Jennie says. “I even designed cute labels with names like ‘No Cold Feet Wheat’ and ‘Big Day IPA.’ We gave away pint glasses as favors and also had coasters where people could write down advice to us.” Ian and Jennie’s best-loved moment was their first dance. “We did a very cheesy choreographed dance to the beginning of ‘Can’t Take My Eyes Off of You’ and then busted out into ‘This is How We Do It’ to get everyone on the dance floor,” Jennie says. “It was such a fun moment because it was a total shock to everyone who did not expect my husband (who hates dancing, especially in public) to dance. … It is going to sound corny, but the most important thing tous was for our guests and us to have fun.” DM

Want your wedding or engagement featured in our magazine? Email Amanda MacLaren at amanda@durhammag.com.

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