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VIP PROFILE

Mary B. MARTIN

Gift Guide

HOLIDAY

ARTIST PROFILE

Virginia Buda

RestaurantMenuGuide

Arts & Entertainment Throughout the Tri-Cities Scene

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9/26/13 10:46 AM

CONTENTS

OCTOBER 2013

FEATURES 78 HOLIDAY GIFT GUIDE 13 WHAT’S ON THE MENU? 39 WORLD CUISINE IN THE TRI-CITIES?

98

45 DEPARTMENTS 7 CALENDAR OF EVENTS 47 VIP PROFILE

85 ARTIST PROFILE

Virginia Buda and Artlandia

70 CANTU’S CORNER

Mary B Martin

108 HAPPY 54 NON PROFIT PROFILE F.R.I.E.N.D.S.

73 SERVE IT UP SASSY Whodunit?

63 MUSIC PROFILE

73

It’s A Mystery Dinner

Amythyst Kiah

112 NEW ON THE SCENE

92 BUSINESS PROFILE Pop-A-Lock

EVENTS 58

It’s Bristol Baby

109 Giving Social for United Way

116 15th Annual Speedway Childrens Charities Charities Golf

50 Healing Hands Fundraiser

53 2013 NRA Shooting Stars Tournament

71 Johnson City Symphony Outdoor Concert

91 Allied Waste Keep KP Beautiful Conversation Camp 2013

43 Jonesborough Rep Shrek

106 2nd Annual Bacon Fest

101 Kingsport Fall Spectacular Photography Contest & Exhibition

120 Beef O Brady’s Business After Hours

52 Symphony Of The Mountains Teams Up With Barter For “Les Miserables”

113 Boys and Girls Club Foundation of Bristol

104 Military Day @ Higher Learning Center

98

Buddy Walk

88 Red Carpert Red Legacy Fundraiser

95

CASA Golf Tournament

76 Sullins Academy 5K

62

Color Me Rad

82 Tournament of Roses Gala

66

Dawn of Hope Golf Classic

45 Ultimate Womens Expo

102 DKA Flood Relief Celebration/ Car Show

69 United Way Luncheon In Bristol

110 8th annual Mountain States Dragon Boat Festival

42 United We Read

112 New On the Scene

118 Wash N Wag

114 Evening with the Path 9

Salvation Army Festival of Tables

40 Food City Race Night

4 | VIPSEEN | OCTOBER 2013

OCTOBER 2013 | VIPSEEN | 5

PUBLISHER Angela Striligas

Letter from the Publishers

CO-PUBLISHER Brian Hullette DESIGN NINJA Angelica Ares HAPPINESS COORDINATOR Savanna Smith SALES MANAGER April Taylor 423.646.4626 april@vipseenmag.com ACCOUNT MANAGERS Edward Abdelmessih edabdel@vipseenmag.com 276.494.4342 Cary Cooper 423.646.2445 cooper@vipseenmag.com Susan Couch 423.483.5591 susan@vipseenmag.com Danielle Hahne 404.483.6926 danielle@vipseenmag.com COPY EDITOR Lucy Honeychurch GRAPHIC DESIGN Alice Salyer CONTRIBUTING WRITERS Pam Blair Liz Bushong Cris Cantu Rita Dykes Lynda Fontaine Lucy Honeychurch Chelsea Rae Savanna Smith PHOTOGRAPHY Mickey J. Baker Sarah Brooks Liz Bushong Susan Couch Rita Dykes Lynda Fontaine Randy Gentry Rhonda Grimes Becky Price Chelsea Rae Savanna Smith April Taylor DISTRIBUTION Will Campbell Susan Couch Bobby Flowers Lynda Fontaine Tucker Shull Savanna Smith WEBMASTER Robert Neilson Wired Web Development VIPSEEN, Inc., Tri-Cities 247 Broad Street, Suite 205 Kingsport, TN 37660 423.398.5321 info@vipseenmag.com WWW.VIPSEENMAG.COM

6 | VIPSEEN | OCTOBER 2013

She Says...

I

love food. I love to eat. I love the variety that food offers and the idea that I can eat a different meal everyday for an entire year and still not experience the same dish twice. Pericles once said, “What you leave behind is not what is engraved in stone monuments, but what is woven into the lives of others.” To many this may mean something different, but to a person of Greek descent like myself, it means that I leave behind a little of myself every time I cook and share a meal with friends and family. Pericles had one thing right when he said what he did. It is not what we leave behind in a public place that determines a person’s status or wealth, but the memories they leave behind with loved ones.

My fondest memories of family and friends are times spent around the dinner table, family reunions spent in the summer heat around many tables filled with food and each surrounded by family laughing and catching up or taking walks down memory lane. Those memories are woven into the fabric of my life and have made me who I am today just as much as any other experience. My children graduated from the kid’s table to the adult table and there is family who are not physically here to see their growth and transformation: they live on in memory alone.

Food gives families and friends a reason to get together and is sometimes the only reason one may take time out of their busy schedule to stop. Everyone has to eat and who, if they are in their right mind, is going to pass up a free meal and the wonderful conversation of loved ones? Sometimes we make our family and sometimes our family makes us and sometimes we are stuck with family that we might not like and can do nothing about but food will always bring all three together.

He Says...

T

his issue I am writing a different type of letter. I know that this issue deals with food and that we have a menu guide, but I want to write a letter to a man who has meant a great deal to me in my life: my grandfather. He is ninety-years old and he has been in poor health so I hope you bear with me this issue as I write a very personal letter to this person who has had such an impact on my life.

Dear Grandaddy, As I sit here today and write this letter I can’t help but smile and look up to God and thank him for giving me such a great role model. I know I never tell you these things but you are my HERO!! You have taught me more than you will ever know. When I look at you, I see the definition of a true man. My words could never bring justice to how deeply you have impacted my life and the lives of countless others.

I have never seen a man that loved and honored his wife the way you do. I never seen a man love and honor God the way you do. I’ve never seen a man be as patient as you.

I thank you for teaching me about God, life, love and the pursuit of happiness. Thank you for teaching me about honor and trust. Thank you for always being a cheapskate and not ever giving me more than a handful of coins: it taught me the value of money.

I will always remember the walks we would take to church and the chalk drawings you did on the sidewalk: it was like seeing a color television for the first time over and over. I thought you were the coolest person alive. Even though I hated it, I’m glad you would make me work in the garden and taught me the importance of hard work...wait a second that was mamaw.

Life didn’t seem to be as busy when I was a child as it does now. It is, perhaps, my memory that makes it seem this way but it might very well be that times have changed. We had dinner at the table nearly every night and eating out at a restaurant was a luxury: today it is commonplace. I don’t cook as much as I used to, but that is something I vow to change because food is sometimes the single thread that holds us all together in this frazzled world.

More than anything I loved how much you loved your wife. Even though she would scold you when you would sit down and take a break, you were always patient with her and just let her talk. I have never seen a man adore and love his wife the way you did.

I can close my eyes and see you sitting on the couch holding her hand just like it was yesterday. Those memories are some of the best memories I have and they will always be apart of me.

This is the third year we have printed the menu guide and I love to see it come to the magazine each time it does, because it reinforces the idea that food is something that can bring us all together. Want to get a conversation going with a stranger? Mention to them a restaurant that you love and things will materialize from there. Enjoy the menu guide and use it to gain new insight into eating and into the dishes that bring us down memory lane or draw us together. Our area has a lot to offer in the way of great cuisine and could easily be considered a food-town, so have fun looking and make plans to cook soon and to have your family or friends around a table filled with food and soak in the memories and weave them into your life. Opa!

I can even remember the day you came home and said you forgot your teeth, boy I didn’t know what to make of that one. That reminds me of when I said a dirty word and mamaw washed my mouth out with a bar of soap!!! And you wonder why I was so perfect from then on.

You didn’t teach me how to fight or run the bases or hit a baseball, but you did teach me how to be a father and how to be a man of God. I just want to thank you for being the man you are and being my hero!

I only hope I can one day be half the man you are.

In my heart you will always be the man that could do anything he put his mind to. Thank you for the magic you have put into my life.

Angela Striligas, Publisher angela@vipseenmag.com

I love you, Your greatest grandson Brian

Brian Hullette, Co-Publisher brian@vipseenmag.com

ON THE COVER 2013 RESTAURANT MENU GUIDE

From Left to Right:

The Battery, Jason Vanover Littly Italy, Roland Ramirez Our House, Seelye Coombs Peerless, Jimmy Marx Bonefish Grill, Nathan Buckmaster Pratts, Tom Pratt Memory Lane Cafe, Connie Swadley The Virginian, Charles Denholm Photography by Mickey J. Baker, www.mickeybakerphotography.com

Calendar

| October 2013

SUNDAY

MONDAY

TUESDAY

WEDNESDAY

Bowman’s Jewelers Antique Trunk Show @ Boman’s Jewelers Johnson City 3:30- 7:30 pm

State Street Farmer’s Market @ Downtown Bristol 3 pm-7 pm

THURSDAY

Kingsport Farmer’s Market @ Downtown 8 am-12 pm Johnson City Farmer’s Market @ Downtown 7 am–12 pm

1 National Storyteelling Festival @ Downtown Jonesborough

Children’s Storytime @ Bristol Public Library Bristol Public Library 11:30am – 12:00pm

Michael McDonald Concert @ Niswonger Performing Arts Center 7:30-9 pm

Office 2010 Class @Kingsport Public Library 10 am–12 pm

2

FRIDAY

3

State Street Farmer’s Market @ Downtown Bristol 3 pm-7 pm

Music Workshop for Music Educators & Church Musicians @ Seeger memorial chapel, AACA car cruise-in Milligan College @ Tri-Summit Bank Parking Lot 9-11:30 am 6 pm- 8 pm Wine Tasting 36 Annual Apple Festival @ Inari Wines @ Downtown Erwin, TN 4pm-7 pm 8am-8pm 36 Annual Apple Festival @ Downtown Erwin, TN National Storyteelling Festival 8am-8pm @ Downtown Jonesborough

4

5

National Storyteelling Festival @ Downtown Jonesborough

Broadway by Jeri @ Niswonger Performing Arts Center 7:30-9pm

2013 Tri-Cities Walk to Defeat ALS @ Warriors Path State Park 10 am-5 pm

Beer Tasting @ Inari Wines 4pm – 7pm

Murder at the Pink Flamingo– Dinner Theatre and Raffle @ Kingsport Renaissance Center 7:30-9 pm

Kingsport Farmer’s Market @ Downtown 8 am-12 pm Johnson City Farmer’s Market @ Downtown 7 am- 12 pm

7

6 Sharky 500 @ Bristol Motor Speedway 1:30-5 pm

8

Children’s Storytime @ Bristol Public Library Bristol Public Library 11:30am – 12:00pm

9 State Street Farmer’s Market @ Downtown Bristol 3 pm-7 pm Kingsport Farmer’s Market @ Downtown 8 am-12 pm

AACA car cruise-in @ Tri-Summit Bank Parking Lot 6 pm- 8 pm

10 Kingsport Chamber After Hours-Elite Manufacturing and Professional Services @ Elite Manufacturing and Professional Services 5:30-7 pm

Johnson City Farmer’s Market @ Downtown 7 am- 12 pm

13

14

15

16

17

State Street Farmer’s Market @ Downtown Bristol 3 pm-7 pm

Children’s Storytime @ Bristol Public Library Bristol Public Library 11:30am – 12:00pm

Farm to Table Dinner @ The Historic Embree House and Farm, 5pm

11

Lorrie Morgan concert @ Niswonger Performing Arts Center 7:30-9 pm

Johnson City Morning Fundraiser @ Maple Lane Farm 4-7 pm

22

The Hungarian State Folk Ensemble @ Niswonger Performing Arts Center 7:30-9 pm

28

First Annual Music for Hope Concert @ Bristol Train Station 26th Annual SUZUKI TOP GUN Showdown @ Muddy Creek Raceway 9 am- 12 pm

AACA car cruise-in @ Tri-Summit Bank Parking Lot 6 pm- 8 pm

Wine Tasting @ Inari Wines 4-7 pm

18

19 Wine Tasting @ Inari Wines 4-7 pm

Beer Tasting @ Inari Wines 4pm – 7pm AACA car cruise-in @ Tri-Summit Bank Parking Lot 6 pm- 8 pm

24

State Street Farmer’s Market @ Downtown Bristol 3 pm-7 pm

25

26 Beer Tasting @ Inari Wines 4pm – 7pm

Wine Tasting @ Inari Wines 4-7 pm

Kingsport Farmer’s Market @ Downtown 8 am-12 pm

Children’s Storytime @ Bristol Public Library 11:30am – 12:00pm

27

23

12

RHA Fall Festival @ Duck Island Warriors Path Park 1-6 pm

Johnson City Farmer’s Market @ Downtown 7 am- 12 pm

21

Wine Tasting 4-7 pm @ Inari Wines Quilt Trail and Open House @ The Historic Embree House and Farm and Quilt Farm

Beer Tasting @ Inari Wines 4pm – 7pm

Kingsport Farmer’s Market @ Downtown 8 am-12 pm

20

SATURDAY

Beer Tasting at Inari Wines 4pm – 7pm

Johnson City Farmer’s Market @ Downtown 7 am- 12 pm

29

30

31

Nov 1

Nov 2 OCTOBER 2013 | VIPSEEN | 7

SEEN IN JOHNSON CITY Holiday Inn

Festival of Tables PHOTOGRAPHY BY LINDA COFFEY | STORY BY PAM BLAIR

W

hat do peacocks, yoga and Downton Abbey have to do with the Salvation Army? Everything, as the “Festival of Tables” demonstrated in a dream event made possible by the Salvation Army Women’s Auxiliary in Johnson City. The Festival, presented on August 24th at the Holiday Inn, showcased 39 dining tables transformed into fantasy creations. Each table’s hostess volunteered to create a table for eight with a theme that would delight the senses and deliver each diner to a unique destination.

“The abundance of support from these volunteers and our community far exceeded my expectations,” said Barbara Powell, president of the Women’s Auxiliary. “This is an event everyone will remember because it is so unique and will benefit so many in need.”

There was a sense of excitement from the moment the tables were revealed, with many exclamations about imagination without limits. “Wow!” was the comment most often heard as the details of each table were

discovered and examined. “The creativity was truly stunning,” exclaimed others who enjoyed the diversity of table themes such as a Mad Hatter’s Tea Party, Fit for a King, and Traveling to Tuscany. The element of surprise continued with the unlikely placement of neighboring tables, such as A Glimpse of Downton located next to A Stroll on the Beach.

Events like this don’t happen without the support of generous corporate sponsors like Maureen MacIver and Kim Holley, partners of the firm Cary Street Partners and an anonymous donor, as well as numerous local businesses who contributed door prizes and silent auction items. In-kind sponsorship was provided by VIPSEEN magazine and proceeds from the event raised funds for the Salvation Army Women’s Auxiliary to support programs that serve the community. For more information about the Salvation Army or to learn how you can help, contact www.salvationarmyjc.org.

Beauty Table

American Table Ballgame Table

Joanne Tillman and Vivian Eckerson

Ann Slemp and Jean Slemp Salvation Army Bell Ringer

Rachel Hensley and Erin Kimbrough

Col. Carolee Israel (Division Director of Women’s Ministry), Capt. Fallyn Garrison and Capt. Nick Garrison

OCTOBER 2013 | VIPSEEN | 9

SEEN IN JOHNSON CITY Holiday Inn

Red Chair Salon

Pat Ledford and Phyllis Quinn

Red Hat Ladies

India Table

Candy’s Cabana

Roddy Bird and Phyllis Davis (Roddy’s Flowers)

John McKamey and Sonja Fox

Kim Blankinstein and Beth Cox

Pat Green and Libby Adams Patti Davison and Jennifer Barnett

10 | VIPSEEN | OCTOBER 2013

Under the Sea Table

SEEN IN JOHNSON CITY Holiday Inn

Joyce Tallent and Sandra Shumaker

Tyler Engle and Melissa Farnor

Candy Stieler and Mary Foy

Capt. Nick Garrison, Capt. Fallyn Garrison (Johnson City Salvation Army Corp Officers) and Barbara Powell (President of the Auxiliary)

Janice Hollingshead and Jennifer Walley

Jeff and Lainey Howard

Pat Aldridge Hinkle, Claudette Sanders and Nora Haynes

Salvation Army Drummer

Karen Kalter, Betsy Hagelberg and Janet Powell Tim Pierce and Bucky Farnor

(World Renowned Event Designers)

ETSU Table

Thirty-One Table

Downton Abbey Inspired Table (Tim Pierce and Bucky Farnor)

Mary Powell and Peggy Evans

Maureen MacIver and Holley Street (Cary Street Partners)

Lindsey Street, Kristin Street and Trayce Roberts

OCTOBER 2013 | VIPSEEN | 11

menu guide

What’s On The Menu?

F

ood is something that is central to everyone’s life. We often find ourselves wondering when we will get to eat again, where we will go for that sustenance and what our meal will consist of. The region of the United States that we live in offers a variety of foods to choose from and East Tennessee is no different. The Tri-Cities region offers traditional fare such a home cooking, BBQ, and Southern cooking. More exotic foods are offered as well and they range from Greek and Mexican, to German and twists on traditional Southern dishes. As you peruse the following pages keep in mind that these menus and restaurants are right here in our own backyard: proper attire is required but an expensive plane ticket is not. Have fun discovering what the Tri-Cities region has to offer as far as dining goes and enjoy the possibilities that exists right here in East Tennessee.

14 16 18 20 22 24 26 28 30 32 34 36 37

The Bagel Exchange The Battery Bonefish El Charolais Giuseppe’s Little Italy Memory Lane Our House The Peerless Pratt’s The Virginian Abingdon Olive Oil Company La Carreta

OCTOBER 2013 | VIPSEEN | 13

menu guide

The Bagel Exchange The Bagel Exchange 107 W. Center Street Kingsport, TN 37664 423-398-5111 Fast, accurate, friendly service with the highest quality products for reasonable prices in a clean environment with free Wifi.

Dine in or take out.

Phone orders are welcome.

Business Deliveries $25. minimum.

BAKERY ITEMS Bagels: Plain, Whole Wheat, Pumpernickel,

Rye, Multi-Grain, Poppy, Sesame, Onion, Garlic, Sundried Tomato, Egg, Everything, French Toast, Cinnamon Raisin, and Blueberry.

Dozen Bagels Bagel Plain no topping With butter or Jelly With plain cream cheese With flavored cream cheese

$12.99 $1.25 $1.25 $1.75 $2.25 $2.75

Muffins & Cinnamon Buns $2.25 Scones $1.25

3 for $3.00 Plain Croissants $1.99

#7 The Lieutenant (Club)

A Sesame bagel with Black Forest Ham, Smoked Turkey & Crispy Bacon strips, topped with lettuce, tomato, red onion and honey mustard dressing.

#8 The Sergeant

Smoked turkey & Provolone Cheese with lettuce, tomato, red onion and mayo served on an onion bagel. $5.99

#9 The Detective

Black Forest Ham & Swiss Cheese with lettuce, tomato, red onion, oil & vinegar dressing served on a Sesame bagel. $5.99

#10 The Patrolman

Gourmet Chicken Salad with lettuce, tomato, and red onion served on a whole wheat bagel.

Prices subject to change Cash, Credit, Amex, and Debit Accepted

Cream Cheese flavors:

Vegetable, Scallion, Maple Walnut, Strawberry, Apple Cinnamon Raisin, Chocolate Chip, Plain

#11 The Rookie

Business Catering Available Monday–Saturday

LUNCH BAGEL/SUB SANDWICHES

$5.99

NEW YORK BAGELS GOURMET COFFEE BREAKFAST ALL DAY LUNCH CATERING DELI-CAFÉ Hours: Tuesday through Friday 7:00 A.M. – 2:30P.M. Saturday 7:30A.M.– 2:30P.M. Closed Sunday & Monday

Hot Coffee and Fresh Bagels All Day Long!

“Fresh Baked New York Bagels” Downtown Kingsport Facebook.com/thebagelexchange www.thebagelexchange.biz

$5.99

Order lunch deal #1-#13 or design your own Custom Bagel Sandwich served hot, cold or Banini Style.

#12 The Cadet*

Alternate breads: Croissant ,Wraps, & Subs.

1. Choose Bagel Flavor 2. Decide on Deli Meats & Cheeses Meats: Black Forest Ham, Roast beef,

Smoked Turkey, Pastrami, Buffalo Chicken, Grilled Chicken Cheeses: American, Provolone, Swiss or shredded Cheddar

3. Choose Original, Toasted or Banini Style Bagel 4.

Add toppings: lettuce, tomato,

red onion, and choice of dressing.

#1 NY’s Finest

Smoked Salmon, plain cream cheese, capers and red onions, served on an everything bagel.

$6.99

#2 NYPD Blue

Grilled Chicken with ham and melted Swiss cheese topped with Mayo and served on a Whole Wheat Bagel. $6.49

#3 The Chief

A Reuben with Hot Pastrami, melted Swiss cheese, sauerkraut and thousand island dressing served on a Rye Bagel. $5.99

#4 The Inspector

Boar’s head Spicy Buffalo Chicken Breast & Provolone with lettuce, tomato and blue cheese dressing served on a sun dried tomato bagel. $5.99

#5 The Commander

Thinly sliced Boar’s head roast beef and tomato topped with mayo and horseradish served on a cheddar bagel. $5.99

#6 The Captain

Cold Pastrami and Swiss cheese with lettuce tomato, red onion and spicy mustard served on a multigrain bagel. $5.99

14 | VIPSEEN | OCTOBER 2013

Solid White Tuna Salad with lettuce, tomato & red onion Served on an everything bagel.

A B.L.T. Sandwich topped with mayo on a Whole Wheat bagel. $5.49 *V.L.T. substitutes veggie cream cheese and cucumber for mayo and bacon.

Officer Buckle PB & J

Peanut butter and Jelly (Strawberry or Grape) on a bagel.

$3.50

Inspector Gadget grill

cheese bagel, American cheese with or without tomato on a banini bagel. $3.50

Add bacon

$4.50

SALADS Caesar Salad

Romaine lettuce, red onion, Parmesan Cheese, and a side of Caesar dressing. $5.50

Chef Salad

Lettuce, tomato, red onion, cucumber $6.50 cheddar cheese, ham and turkey.

Tuna Topped Salad

Lettuce, cucumber, red onion and 4 oz of solid white tuna salad. $6.50

Chicken Topped Salad

Lettuce, cucumber, red onion and 4 oz of Gourmet Chicken Salad. $6.50

Gluten Free Salad

Lettuce, cucumber, red onion, 1 hard boiled egg, 2 slices of crumbled bacon and shredded cheddar cheese. $6.50

BEVERAGES

#13 Security Officer

Egg Salad on a Whole Wheat bagel with lettuce, tomato, and red onion. $4.99

Coca-Cola ® Brand Beverages

Fountain Drinks: Regular Large

$1.49 $1.99

BREAKFAST SERVED ALL DAY Scrambled Eggs on your choice of bagel. $2.99

Bottles: Soda Dasani Water Sports Drinks Assorted Juices

$2.00 $1.50 $2.00 $2.19

Add American, Provolone, Swiss or Cheddar Cheese $0.50

Brewed Tea Sweet and Unsweetened

$1.49

Add Ham, Bacon, Sausage or Turkey

$0.99

Assorted Milks Whole Chocolate

$1.49 $1.49

Regular or Flavored Coffee Regular Tall Bottomless cup Iced Coffee

$1.49 $1.89 $2.50 $1.99

Newcomer:

Any 1/2 bagel sandwich and cup of soup or original side salad with dressing of your choice. $5.95

Undercover French Toast

Two hand dipped slices crisped to perfection.

$3.99

Gourmet Coffee Regular Tall Bottomless cup

$1.49 $1.89 $2.50

CHILDREN’S MENU Kindergarten Cop Pizza

Mozzarella cheese & Sauce on a bagel.

Add Pepperoni

$3.50 $4.50

Deputy Droop Along Fluffer-Nutter

Peanut butter & Marshmallow fluff on a bagel.

$3.50

menu guide

16 | VIPSEEN | OCTOBER 2013

menu guide

Bonefish Grill 1902 N Roan St Johnson City, TN 37601 423.434.0247 Bonefishgrill.com

SPECIALS BOARD FOR MONTHLY SPECIAL FEATURES BOARD FOR BEVERAGE SPECIAL The way we see it, every day should be celebrated–starting with the food you eat. And for us, every celebration starts with unique and inspired dishes created from the freshest ingredients available and cooked over a woodburning grill. At Bonefish Grill, special isn’t something that comes around once a year. It’s something you’ll find here every night of the week.

SOUP With a hint of bacon Cup 5.7 Bowl 6.5 Add a cup of chowder to any entrée 2.9

Danish Blue crumbles, chives, crispy shallots + Blue cheese dressing

5.9 (with entrée 3.9)

Bonefish Caesar house-made

garlic croutons

4.9 (with entrée 2.9)

Bonefish House hearts of palm, Kalamata olives, tomatoes, citrus Herb vinaigrette

4.9

(with entrée 2.9) Add Danish Blue or Feta 1.5 Grilled Salmon + Asparagus Salad Goat cheese, green beans, fennel, Tomatoes, citrus herb vinaigrette

13.9

Florida Cobb Salad grilled chicken,

Hours: Monday Tuesday Wednesday Thursday Friday Saturday Sunday

4:00–10:30 pm 4:00–10:30 pm 4:00–10:30 pm 4:00–10:30 pm 4:00–11:30 pm 4:00–11:30 pm 11:00 am – 9:00 pm

avocado,mango, tomatoes, Danish Blue, citrus herb vinaigrette

11.8

Key Lime Pie

5.9

Crème Brulee

With crispy sage + shallot brown butter

(with entrée $2)

Garlic Whipped Potatoes Potatoes Au Gratin Herbed Jasmine Rice Steamed Vegetable Medley French Green Beans (Haricot Verts) Steamed Broccoli Steamed Asparagus (with entrée $1) All entrees, except pasta, served with a fresh seasonal vegetable plus your choice of one side item.

DESSERTS Jen’s Jamaican Coconut Pie Creamy custard, rum sauce + fresh whipped cream

21.9 / 18.9sm

Chilean Sea Bass

26.9 / 22.9sm

Atlantic Salmon

16.9 / 13.9sm 16.7

Glutten-Free Menu Available

Rainbow Trout

16.3

STARTERS + SHARING Fresh Ceviche Chilled bay scallops,

Longfin Tilapia

14.9

shrimp, fresh fish, avocado, peppers, citrus, Cilantro + warm tortilla chips 7.9

Wagyu Beef + Ginger Dumplings crispy, tossed in a creamy, spicy sauce 8.9 Edamame steamed + seasoned

3.9

Singapore Calamari flash-fried with peppers + sweet spicy Asian sauce 7.8

sesame-seared with wasabi + pickled ginger

Regular

Wood-Grilled Cold Water Lobster Tails Seasoned + served with butter for dipping 27 Ahi Tuna “Tokyo Style” 19.3 / 15.3sm SIGNATURE SAUCES Mango Salsa Chimichurri Pan Asian GRILLED SPECIALTIES

Ahi Tuna Sashimi 9.5

Maryland Crab Cakes jumbo lump cakes + red remoulade 11.3 Bacon Wrapped Atlantic Sea Scallops with chutney + mango salsa 9.9 Thai Coconut Shrimp 6 jumbos with crispy ginger + sweet spicy sauce 8.9 Saucy Shrimp lime tomato garlic sauce, Kalamata olives + Feta 8.9 HAND HELDS BURGERS + TACOS

served with fresh greens or house-made chips

fully dressed with sharp cheddar + special sauce

On a lightly toasted brioche bun 10.9 Add bacon, avocado or mushroom each .5

over our wood burning-grill Lily’s Chicken goat cheese, spinach, artichoke hearts, lemon bail sauce 13.9

Fontina Chop boneless pork chop, fontina cheese, garlic, prosciutto, Mushroom marsala wine sauce 14.3

Chicken Marsala mushrooms + prosciutto, marsala wine sauce 13.9 Filet Mignon USDA Choice “center cut” 8 oz 21.4 / 6 oz 19.3

Add Garlic Gorgonzola butter 1.5 The Angler’s Steak USDA Choice sirlon 11 oz 18.3 / 6 oz 15.3 Sirloin + Crab Cake Dinner 6 oz “center cut” sirloin + Jumbo lumb crab cake

19.7 Upgrade to Filet mignon 6 SAUTEED + BAKED

Pecan Parmesan Crusted Rainbow Trout artichoke hearts, fresh basil + lemon butter

17.3

Longfin Tilapia Imperial stuffed with

Bang Bang Tacos

shrimp, scallops, crab meat, Gruyere cheese, Parmesan cheese + lemon caper butter 17.9

Baja Fish Tacos “Cajun style” with lettuce, mango salsa + sour cream 9.3

Diablo Shrimp Fettuccine tomatoes, capers, onions + spinach fettuccine In garlic sauce cream sauce 13.7

shrimp, lettuce, tomatoes + sour cream 9.3

Grilled Fish Sandwich 6 oz fillet,

Parmesan dusted + fully dressed on a lightly Toasted brioche bun

Tilapia Salmon Grouper

10.9 13.9 16.9

Sir Will’s Fish + Chips tempura-style with house-made tartar, French fries 10.9

18 | VIPSEEN | OCTOBER 2013

Gulf Grouper

Sea Scallops + Shrimp

“American Style” Kobe Beef Burger 6.2

over our wood-burning grill

Berries + whipped cream

Mussels Josephine (PEI) tomatoes, red onions, garlic, basil + lemon wine sauce 10.3

FRESH SIDES Pumpkin Ravioli

5.9

Roasted pecan crust

GREENS Tay’s Wedge Salad tomatoes,

GRILLED FISH

Macadamia Nut Brownie

Flourless brownie, raspberry sauce, Vanilla ice cream

Maryland Crab Cake Dinner two broiled crab cakes + red remoulade 15.8 POPULAR GUEST CHOICE * Bang Bang Shrimp * “American Style” Kobe Beef Burger * Chilean Sea Bass * Lily’s Chicken * Imperial Longfin Tilapia

menu guide

El Charolais 1805 W State of Franklin Rd Johnson City, TN 37604 423-928-0929 NEW LOCATION 3102 Bristol Highway Johnson City, TN 37601 (423) 232-1003 508 Broad Street Elizabethton, TN 37643 (423) 543-2033 www.elcharolais.com Like us on FaceBook

VISIT OUR NEWEST LOCATION IN JOHNSON CITY! On the Bristol Highway, next to the Food Lion!

A SMALL SAMPLING OF OUR MENU

Camarones a la Mexicana $11.95

Huevos Tapatios

$8.95

Camarones a la Diabla

$11.95

Supreme Salad

$11.95

Rice, lettuce & cheese dip topped w/ grilled chicken, steak, mushrooms, onions & bell peppers. Served in a tortilla shell.

Fish Tacos

$10.45

Fajitas

Pescado a la Diabla

$10.95

Torito Fish

$11.95

Cocktel de Camaron

$10.95

Supreme Salad

$11.95

Steak, chicken & shrimp grilled w/ broccoli, zucchini, green pepper, tomatoes & onions.

Topped w/ cheese dip.

El Torito Salad

$9.25

$11.45

Chicken or steak grilled w/ bell peppers. onions & tomatoes

Huevos Rancheros

$6.95

Two ranch style eggs over-easy topped w/ ranchero sauce

Coste単o

$11.95

Grilled chicken topped w/ rice, grilled vegetables & cheese dip. Served w/ tortillas

Pollo Loco

$11.45

Grilled chicken w/ mushrooms & cheese dip.

Served w/ rice, beans & tortillas

Pollo Picoso

$11.45

Grilled chicken & onions served w/ rice, beans & tortillas

Pollo Tapatio

$11.45

Grilled chicken w/ jalapenos, onions & tapatio salsa. Topped w/ cheese dip & served w/ rice, beans & tortillas

Pollo Sabroso

$9.45

Rice w/ grilled chicken. Topped w/ cheese dip & served w/ tortillas

Chile Colorado

$10.45

Grilled beef tips cooked w/ ranchero sauce.

Served w/ rice, beans & tortillas

Jaliciense

20 | VIPSEEN | OCTOBER 2013

$11.95

Shrimp grilled w/ jalepenos, onions & tomatoes.

Served w/ rice, beans, & tortillas-

Shrimp grilled w/ El Torito sauce & served w/ rice, tortillas & guacamole salad

Three tacos w/ grilled fish. Served with rice & beans

Grilled fish fillet w/ chipotle sauce served w/ rice & salad

* With onions, cilantro, tomato, avocado & ketchup.

Two ranch style eggs over-easy on a ribeye steak, topped w/ ranchero sauce-

Steak, chicken & shrimp grilled w/ broccoli, zucchini, green pepper, tomatoes & onions.

Topped w/ cheese dip

El Charolais Salad

$9.25

Chile Colorado Tex

$11.95

Grilled beef tips cooked w/ ranchero sauce.

Served w/ rice, beans & tortillas

Chimichangas

$7.95

Two soft or fried flour tortillas filled w/ beef tips & fried beans or chicken & fried beans. Topped w/ cheese dip, lettuce, tomatoes, sour cream & guacamole

Tostada de Ceviche de Pescado $3.95 Fajitas Tex

$13.95

Burrito Grande

$10.95

Steak, chicken & shrimp grilled w/ bell peppers, onions & tomatoes

Extra large burrito stuffed w/ sliced grilled chicken & steak, fried rice, beans & cheese.

Topped w/ two types of sauce & two cheeses

Spinach Enchiladas

$7.95

Three spinach enchiladas covered w/ green salsa & guacamole salad. Served w/ rice & beans

Enchiladas Verdes

$7.95

Three chicken enchiladas covered in a green sauce. Served w/ rice & guacamole salad

Quesadillas Deluxe

$7.95

A flour tortilla grilled & stuffed w/ cheese & chicken. Served w/ lettuce, guacamole, sour cream, tomatoes & rice or fried beans-

Torito Pi単a

$12.95

Pi単a Loca

$15.95

Pineapple filled w/ grilled chicken, steak, onions & bell peppers. Served w/ rice, beans, tortillas & fajita salad

Pineapple filled w/ chorizo, shrimp, onions & bell peppers. Served w/ rice, beans, tortillas & fajita salad

Shrimp Chimichangas

$9.95

Two soft or fried flour tortillas grilled w/ shrimp and fried beans. Topped w/ cheese dip, lettuce, sour cream, guacamole & tomatoes

menu guide

Giuseppe’s 2539 East Stone Drive Kingsport, TN 37660 423.288.5265 giuseppesitalianrestaurant.com

Antipasti APPETIZERS Baked Clams 1/2 Dozen clams on the half shell topped with Italian bread stuffing and seasoning $8.99

Benvennti

Bruschetta Al Pomodoro Toasted Italian bread topped with tomatoes, olive oil, garlic and onion $6.99

WELCOME TO GIUSEPPE’S

All of Giuseppe’s Meals are Prepared to Order because We are Passionate about Great Food!

Early Bird SERVED MONDAY - THURSDAY 3:00 PM - 5:30 PM Served with Homemade Garlic Sticks and your choice of Dinner Salad or Soup.

Tilapia Francese with Fettuccine - 13.99 Grilled Chicken & Broccoli - 12.99 Chicken Marsala over Penne Pasta - 13.99 Egg Plant Parmigiarza with Spaghetti 12.99 Spaghetti or Penne Pasta With choice of marinara sauce, meatballs or Italian sausage - 10.99 Charge for shared plate - 2.29 An 18% gratuity is added for parties of 8 or more.

Calamari Fritti Lightly battered and fried

$10.99

Mozzarella Cheese Sticks With marinara sauce

$7.99

Shrimp Cocktail A classic. Five chilled jumbo shrimp

$9.99

Fried Mushrooms Fresh mushrooms battered and fried

$7.99

Mozzarella Caprese Fresh Mozzarella with tomato and marinated artichokes on a bed of greens $7.99 Zing Wings Lightly breaded chicken wings

$7.99

Mussels Al Tegame Sautéed in white wine and garlic or marinara sauce $10.99 Oysters Rockefeller 1/2 dozen - Market Price Oysters on Half Shell Dozen - Market Price 1/2 dozen - Market Price Golden Sampler Cheese Sticks, Fried Mushrooms and Zing Wings $10.99 Stuffed Mushroom Caps With mozzarella cheese

$7.99

Portobello Mushrooms Portobello mushrooms sautéed with prosciutto, garlic, roma tomatoes and white wine topped with mozzarella cheese and marinara $8.99 Zuppe E Insalate SOUPS AND SALADS Soup of the Day Cup $4.99 Bowl $5.99 Italian Minestrone Cup $4.99 Bowl $5.99 Italian Chef Salad Antipasto Salad

$10.99

Garden Salad Add Chicken or Shrimp $4.00 Add Salmon $7.00

$6.99

Caesar Salad Add Chicken or Shrimp $4.00 Add Salmon $7.00

$6.99

Mediterranean Salad Add Salmon $7.00 Add Chicken or Shrimp $4.00

$7.99

Pasta Della Casa HOMEMADE PASTA Pasta Entrées are Served with Homemade Garlic Sticks and your choice of Dinner Salad or Soup.

Farfalle Baldini Bowtie pasta sautéed with mushrooms, ham and pancetta in a cream sauce $13.99 Add Chicken or Shrimp $4.00 Lasagna Beef, mozzarella and ricotta, topped with sauce and cheese $11.99 Angel Hair Pasta with Spinach Sauteed in olive oil and garlic

$12.99

Seafood Linguine Shrimp, clams and calamari sautéed with a marinara sauce $16.99

22 | VIPSEEN | OCTOBER 2013

Gnocchi Bolognese Potato dumplings with meat sauce

$13.99

Pasta Combo Lasagna, stuffed shell, and spaghetti topped with meat sauce and cheese $12.99 Ravioli Portobello Ravioli with portobello mushrooms, prosciutto and alfredo sauce $13.99 Farfalle Al Pesto Bowtie Pasta sauteed with pesto, sun-dried tomatoes, and portobello mushrooms $13.99 Add Chicken or Shrimp $4.00 Stuffed Shells Pasta shells filled with ricotta, mozzarella and romano cheese. Topped with sauce and cheese $11.99 Penne & Broccoli Penne pasta sauteed with broccoli, garlic and olive oil

$11.99 Lobster Ravioli A pasta pocket stuffed with lobster and cheese and topped with shrimp and cream sauce

$15.99 Seafood Cannelloni Pasta tubes stuffed with shrimp, scallops and crabmeat. Topped with melted cheese in a cream sauce $16.99 Fettuccine Alfredo Fettuccine pasta tossed with freshly made, original creamy alfredo sauce $11.99 Seafood Fettuccine Alfredo Large scallops and jumbo shrimp sautéed with garlic, onions and white wine in an alfredo sauce $18.99 Pasta Toscana Bowtie pasta with shiitake mushrooms, spinach, sundried tomatoes, walnuts and cream sauce $13.99 Add Chicken or Shrimp $4.00 Linguine with Clam Sauce Clams sautéed with olive oil and garlic in white or red sauce, served over linguine pasta

$16.99 Bisteche STEAKS Served with Giuseppe’s Homemade Garlic Sticks, choice of Dinner Salad or Soup; Choice of Spaghetti, Vegetable of the day, or Baked Potato Prime Rib of Beef Slow roasted and seasoned; served au jus 10 oz. $21.99 • 14 oz. $23.99 New York Strip Steak 14 oz. of aged center cut choice beef $23.99 Add 5 Jumbo Shrimp for $7.95 Filet Mignon Aged center cut choice beef.

6 oz. $22.99 • 9 oz. $27.99 Add 5 Jumbo Shrimp for

$7.95

Surf & Turf 6 oz. filet and an 8 oz. cold water lobster tail

Market Price Specialita Della Casa GIUSEPPE’S HOUSE SPECIALTIES Giuseppe’s House Specialties are served with Homemade Garlic Sticks, choice of Dinner Salad or Soup, and choice of Spaghetti, Vegetable of the Day, or Baked Potato Chicken Parmigiana Lightly breaded chicken breast, topped with marinara sauce and cheese $14.99 Veal Parmigiana Veal, lightly breaded; topped with marinara sauce and cheese $16.99 Eggplant Parmigiana Fresh eggplant topped with marinara sauce and cheese $15.99

Chicken & Broccoli Chicken sautéed with broccoli, olive oil, garlic and wine $15.99 Chicken Marsala Chicken Breast sauteed with mushrooms, prosciutto ham, onion, and wine $15.99 Add Shrimp $4.00 Veal Piccata Veal sautéed with garlic, olive oil, fresh lemon, and wine $21.99 Veal Marsala Veal scaloppine sautéed with mushrooms, prosciutto ham, onion, and wine $21.99 Chicken Cacciatore with Mushrooms Sautéed with marinara sauce

$15.99

Chicken Giuseppe’s Chicken breast sautéed with spinach, garlic, olive oil, fresh lemon; topped with cheese

$17.99 Veal Sorrentina Veal sauteed with wine and butter; topped with eggplant, prosciutto ham and cheese $21.99 Chicken Francese Chicken sautéed in fresh lemon, wine, and butter $15.99 Italian Sausage and Peppers Italian sausage sautéed with garlic, onion, peppers and marinara sauce $14.99 Chicken Rollatini Rolled chicken breast filled with prosciutto ham and provolone; sautéed in onion, mushrooms, and wine $17.99 Ossobuco Alla Milanese Veal shank in a reduced wine and vegetable sauce, served over fettuccine $24.99 Pesce‘ SEAFOOD Served with Giuseppe’s homemade Garlic Sticks, Choice of Dinner Salad or Soup and choice of Spaghetti, Vegetable of the Day, or Baked Potato Calamari Marinara Fresh calamari sautéed with garlic, olive oil, and marinara sauce $17.99 Pan Pried Shrimp

$17.99

Broiled Seafood Combo Shrimp, orange roughy, scallops and clams$27.99 Add an 8 oz. Maine Lobster Tail at Market Price Shrimp Scampi Jumbo shrimp sauteed with garlic, lemon, and butter

$17.99 Broiled Maine Lobster Tails Two 8 oz. lobster tails broiled to perfection.

Two Tails $39.99 One Tail $24.99 Broiled Orange Roughy Caught in the cold waters of New Zealand $19.99 Broiled Salmon North Atlantic salmon served with rice Florentine $17.99 Shrimp Areganata Jumbo shrimp broiled with Italian bread stuffing and wine $17.99 Broiled Scallops 10 oz. of succulent fresh sea scallops $21.99 Mussels Marinara Fresh mussels sautéed with garlic, olive oil, and marinara sauce $15.99 Giuseppe’s Seafood Combo Shrimp, clams, mussels, calamari with marinara; prepared hot or mild. Served over a bed of linguine $26.99 8 oz.

menu guide

Little Italy Downtown Bristol 16 6th Street Bristol, TN 37620 423-878-PIZA (7492) 3101 Highway 421 Bristol, TN 423-878-7500

CATERING MENU Baked Ziti Ziti baked with our marinara and a mix of ricotta & mozzarella cheese $8.95 Spaghetti Marinara Classic spaghetti & marinara sauce includes a crisp, fresh garden salad $7.95 Chicken Parmigiana Lightly breaded chicken cutlet with mozzarella and a side of spaghetti $8.95 Ziti Alfredo An enticing mix of ziti and our fresh made to order creamy alfredo sauce $9.00

APPETIZERS Breadsticks w/ sauce $3.75 Breadshicks w/ cheese $6.75 Baked Wings 6/$3.99 or 12/$7.99 Bruschetta $6.49 Baguettes topped with a blend of diced tomatoes, onion, mozzarella, olive oil, and Italian spices

SALADS Garden Salad

$3.95

$6.75

Salad mix, tomato, onions, turkey, ham, mozzarella cheese and bacon

Grilled Chicken Salad

$7.25

Salad mix, tomato, grilled onions, chicken strips, real bacon pieces and mozzarella cheese

Greek Salad

$7.25

Salad mix, tomato, onions, black olives, and feta cheese

Antipasto Salad

$7.95

Chicken Garlic Ziti Tender Chicken sauteed in garlic & butter served with ziti and parmesan $10.00

Salad mix, tomato, onions, banana peppers, black olives, capicolla, ham, salami, pepperoni, provolone, and parmesan cheese

Manicotti Manicotti stuffed with ricotta and romano then topped with marinara $8.50

Dressings

Spaghetti Alfredo Classic spaghetti toped with fresh made to order creamy alfredo sauce $9.00 Eggplant Parmigiana Fresh sliced eggplants and mozzarella with a side of our spaghetti marinara $8.95 Chicken Ziti Alfredo Ziti topped with our made to order, creamy alfredo and tender chicken $10.00 Spaghetti & Meatballs Classic spaghetti & marinara sauce with meatballs and crisp side salad $8.95 Lasagna Layers of noodles, beef, ricotta, mozzarella, solana cheese mixed with homemade marinara $10.00 Sandwich Platter 24 mini subs with Turkey, Ham or Italian (ham, salami, & capicolla). All of our mini subs come topped with provolone, lettuce, tomato, onions, banana peppers and Italian dressing $49.95 add chips $64.95 extra gallon of tea $4.00

House Greek Vinaigrette, Ranch, Thousand Island, Bleu cheese, French, Honey French Italian, Honey Mustard

HOT OR COLD SUBS

Served with chips and a pickle

Turkey and Cheese

Turkey, provolone, lettuce, tomatoes, onions, banana peppers, mayo, and Italian dressing

Meatball Parm

Homemade meatballs, marinara, mozzarella and parmesan cheese

$6.49

$6.49

Pizza Sub $6.49 Mozzarella cheese, marinara, and 3 pizza

toppings of your choice on a open faced roll

Ham and Cheese

$6.79

Bronx Bomber - stuffed pizza - pick 4

Italian

$6.99

PIZZA TURNOVERS Stromboli $6.75

Tuna, lettuce, tomatoes, onions, mayo, and provolone cheese

Ham, salami, capicolla, provolone cheese, lettuce, tomatoes, onions, banana peppers, and Italian dressing

Club Sub

Salad mix, tomato, onions, and mozzarella cheese

Chef Salad

Tuna Melt

$6.49

Ham, provolone, lettuce, tomatoes, onions, banana peppers, mayo, and Italian dressing

$6.99

Ham, turkey, bacon, lettuce, tomatoes, mayo, and American cheese

“By The Slice” Cheese $2.99 Supreme $4.49 pepperoni, sausage, green peppers mushrooms, onion, ham

$.35

Sm (10”) Med (12”) XL (16”) Cheese Sm $6.95 Med $8.95 XL $11.95 Add. Toppings Sm $1.00 Med $1.50 XL $2.00 Supreme Pick 5 Sm Med XL

$10.95 $13.95 $16.95

Works Pick 8 Sm Med XL

$11.95 $14.95 $17.95

Toppings

pepperoni, beef, bacon, ham, pork sausage, Italian sausage, onion, banana peppers, green peppers, black olives, mushrooms (tomatoes, meatballs, pineapples, green olives, jalapeno on request only) Anchovies $2.00 extra

11” Gluten FREE Pizza Any Toppings $12.99 SPECIALTY PIZZAS 12” --- $14.95 16” --- $17.95 The Manhattan - ricotta, spinach, garlic,

mozzarella

South of the Border - beef, onions,

tomatoes, jalapenos, cheddar, mozzarella, and sauce

B.B.Q. Chicken - strips of grilled chicken, B.B.Q. sauce, & mozzarella Greek - feta, mozzarella, black & green olives, onions, tomatoes, and sauce

24 | VIPSEEN | OCTOBER 2013

Ham, pepperoni, mozzarella, sauce

Calzone $7.25

Mozzarella, ricotta, sauce, & 2 toppings of your choice

Veggie $7.25

N.Y. ROUND NEAPOLITAN HAND TOSSED PIZZA

Each Additional Topping

toppings

Tomatoes, mushrooms, green peppers, black olives, sauce, ricotta & mozzarella cheese

Spinach Calzone

$7.50

Super

$8.25

Garlic, ricotta, spinach, sauce, & mozzarella cheese

Pepperoni, mushrooms, green peppers, onions, ham, sausage, sauce, ricotta & mozzarella cheese

BAMBINOS (Kids) Age - 10 and under (includes tummy yummy) Grilled Cheese

$3.99

chips and tummy yummy

Kid’s Pizza

$3.99

1 topping pizza and tummy yummy

DESSERTS Cannoli N.Y. Cheesecake Collosal N.Y. Cheesecake Collosal with cherry topping

$3.50 $3.95 $4.95

DRINKS Coca Cola Products (cans or bottles) Bottled Water $1.49 Sparkling Water $2.49 Coffee $.99 Tea (sweet or unsweet) 16oz. (Free refill on tea) $1.89 32oz. (Free refill on tea) $2.29 BEER Domestic PBR 16oz. Can Coors Light Budweiser Bud Light Michelob Light

$3.75 $3.50 $3.50 $3.50 $3.50

Imported Corona Blue Moon Yuengling

$4.00 $4.00 $4.00

* Items and prices subject to change without notice

menu guide

Memory Lane 616 State Street Bristol, TN 423-652-0440

T

om & Connie Swadley, owners of Memory Lane Café at 616 State St, said there’s a simple reason why she and her husband decided to bring new life to the downtown site - once the home of Bristol’s iconic Woolworth’s Co. store and luncheon counter.

They thought it was important to do something that really represents and recalls the roots as a city, and so many people who grew up in Bristol have such fond memories of coming into the old Woolworth’s with their parents.

Those memories are still such a big part of Bristol’s character.

The café is currently open five days a week, closing Wednesdays and Sundays, and offers breakfast and lunch menus that feature largely homemade meals.

Among the eye-catching décor are retro paint and chrome designs, booths named after 1950-era icons such as James Dean and Elvis Presley, and photos of early Bristol.

They want Memory Lane Café to be someplace that people can make new memories just as wonderful as the ones Woolworth’s used to create.

The Memory Lane Café’ is open from 9 a.m. to 4 p.m. and seats some 40 customers.

BREAKFAST

GRILLED CHEESE Lettuce, Tomato, Mayo, $3.49

9:00 am – 10:30 am

on White or Wheat

1 Egg - Sausage or Bacon and Toast $3.19 Gravy Biscuit w/sausage or bacon $3.09 Sausage Biscuit $1.69 Bacon Tomato Biscuit $1.79 BLT $2.99 Vegetable Omelet 2 egg, onion, green pepper, tomato $4.99

BLT Bacon, Lettuce, Tomato - on White or Wheat $3.69

CHICKEN SALAD Fresh Homemade on Italian White or Whole Wheat $4.29 BAR- B-QUE Pulled Pork with slaw $4.49

DESSERTS Apple or Cherry Pie A La Mode - Add MERINGUE PIES Cake of the Day Hot Fudge Cake Banana Split

$1.99 $0.50 $2.99 $2.99 $4.69 $4.99

Ice Cream Sundaes Single Scoop Double Scoop

$2.29 $2.59

Cheese and Toast, (add bacon, sausage, mushrooms ) $5.59 3 Egg Omelet add $0.75

RUEBEN Corn Beef Pastrami, Kraut, Swiss $4.99 Cheese, Sauce on Rye Bread

Bagel Plain, Blueberry, Cinnamon Raisin $1.89

GRILLED CHICKEN Lettuce, Tomato, Mayo on Hoagie $4.99

Toppings available: Chocolate, Caramel, Pineapple, Cherry, Strawberry, oreo, peanuts And Sprinkles - (each topping over 1 will be 20 cents extra each!!)

Mammoth Muffin

PHILLIE STEAK - Grilled mushrooms, Onion, Swiss Cheese on Hoagie $4.99

Ice Cream Cone - Vanilla, Strawberry,

W/Cream Cheese

Blueberry and Banana Nut

$1.99

SIDES (All Sides)

$1.29

Toast Egg Bacon Sausage

DRINKS COFFEE Iced Tea Coke Products

Coke, Diet Coke, Sprite, Mello Yello

Coffee Orange Juice Milk

$1.39 $1.89 $1.89

HOT DOGS Hot Dog Mustard, Chili, Onions

$1.69

Slaw Dog Must, Chili, Onions, Slaw $1.99 Other toppings available - Relish, Jalapenos, Kraut and Cheese

$1.39 $1.89 $1.89

ON THE LIGHTER SIDE Large Garden Salad $4.89 Salad topped with steak $5.99 Salad topped with grilled chicken $5.99 Pasta Salad $4.59 Chicken Salad On Salad Greens served $4.49 with Tomato Tuna Salad On Salad Greens Served with Tomato $4.49 Dressings

Polish Sausage Dog Kraut and Mustard Or Peppers & Onions $2.89

Ranch, Thousand Island, Vinagarette

The Original Bar-B-Dawg barbeque on Hot dog Bun with Slaw $2.59

Cole Slaw, Pasta Salad, Baked Beans, Potato Salad

Ken Dawg - Barbque on Hot Dog w/ jalapenos $2.59 Hot Tamale - w/scoop of chili, OldFashioned, Corn Husk Wrapped - “Home Made” $2.89 BURGERS

Fresh Daily - Hand Patted

Hamburger Lettuce, Tomato, Mayo, Onion, $4.59

Pickle

Cheeseburger Cheese, Lettuce, tomato, mayo, Onion, Pickle $4.79 Bacon Cheeseburger Bacon, Lettuce, Tomato, mayo, cheese $4.99 Swiss Mushroom Burger Swiss Cheese, $4.99

Grilled onions & mushrooms

SANDWICHES

(Sandwich comes with plain or bbq chips)

26 | VIPSEEN | OCTOBER 2013

PIMENTO CHEESE Homemade - Lettuce or Tomato on White or Wheat $4.29

Blue Plate Special Meat and 2 Vegetables - Tuesdays and Thursdays - Will Be Posted.

(Ask Server about soups and Chilis)

Sides

Soup Beans with Cornbread Muffin $3.49 Vegetable Plate green Beans, w/Potatoes, slaw $4.99 Tomatoes and Onions, Cornbread or roll

Chocolate 1 Scoop 2 Scoops

$1.89 $2.29 $2.69 $2.69

Root Beer Float Cherry Coke Float Milk Shake Chocolate, Strawberry, Vanilla

$3.99

menu guide

Our House 4903 N Roan Street Johnson City, Tennessee 37615 423-282-1555 Ourhousejc.com Find us on facebook

A

fter searching for unique local alternatives to chain restaurants without much success, Andrew and Angie Tolley decided to take things into their own hands and open a restaurant of their own. From the architecture of the building to the down home roots of the menu, Our House Restaurant delivers a one of a kind dining experience right in the Boones Creek community.

Utilizing a traditional wood fired smoker, Our House restaurant specializes in smoked meats, including Prime Rib, steak, salmon, chicken, and even wings! Our House, however, is not a one trick pony. Executive Chef Seelye Coombs has taken a unique twist on some traditional southern dishes and made them his own. Our House offers something for every pallet. From Shrimp and Grits to Meatloaf, Our House Restaurant has almost all of your favorite dishes. Offering 20 beers on draft and more than 30 varieties of bottled beer, Our House has something for even the most discriminating of tastes. The bar area at Our House also features seven TVs and the NFL Sunday Ticket, so you can catch all your favorite teams. If you want upscale food with an at home atmosphere, go see how they do things at Our House Restaurant, located at 4903 N Roan Street, just outside of Boones Creek.

Reservations are accepted but not necessary. See you at Our House!

Our House is open Monday through Thursday from 4 to 10 PM, Friday and Saturday 11am to 11pm, and Sunday 11 AM to 9 PM.

APPETIZERS Hummus

(Ask your server about today’s selection) House made hummus served with vegetables or pita chips 7

Cucumber Dill Dip

Hand trimmed smoked beef tenderloin, prepared Country Fried, Blackened, or both 16

Kickin Pimento Cheese

Traditional pimento cheese kicked up a notch with jalepenos, served with pita chips or Our House crackers 6

Sweet & Spicy Meatballs

Topped with a sweet and spicy chili sauce 8

Grilled Shrimp

Six jumbo shrimp, grilled and seasoned, served 12 with Our House cocktail sauce

Squash Fritters

Hand cut, lightly breaded, and fried, served with kickin ranch 7

Our House Wings

Ten wings, smoked for flavor and deep fried until crisp, seasoned our secret family way 1 0

SALADS

Ask your server about our selection of dressings.All dressings served on the side.

Our House

Mixed greens with tomato, cucumber, onion, and our homemade sourdough croutons, served with your choice of dressing 5

Classic Caesar

Romaine lettuce, freshly grated parmesan, homemade sourdough croutons and Caesar dressing 6

Southern Wilted Greens

Fresh greens topped with diced onions and bacon crumbles, served with Our House Hot Bacon Vinaigrette 8

*Filet *Ribeye 9 oz.

12 oz.

12 oz.

16 oz.

28 | VIPSEEN | OCTOBER 2013

10 5 9

All steaks are whole loin, smoked to perfection,then seared over an open grill for a taste you can only get at Our House.

*Prime Rib (when available) *New York Strip 8 oz 20 12 oz.

25 12 oz.

23 16 oz.

29

eggs may increase your risk of food borne illness.

ENTREES

Filet Bites

STEAKS

Try one of Our House original sides for an additional 2 *Consuming raw or undercooked meats, poultry, seafood, shellfish or

Homemade dip served with your choice of 7 fresh vegetables or pita chips

Add Filet to any of Our Salads for Add Chicken for Add Shrimp for

All our USDA Choice steaks are served with your choice of side item and Our House or Classic Caesar salad.

Add an Our House or Classic Caesar salad for 3.00

Shrimp and Grits

Cajun meets country with a generous portion of sautéed shrimp, served over our Cheesy Grit Casserole 17

Not Your Momma’s Meat Loaf

All sandwiches served with Our House Fries.

Add cheese or bacon to any sandwich for an additional $1 each

Yardbird Sandwich

Smoked chicken breast on ciabatta, topped with lettuce, tomato, and pickles 8

Philly Steak

Smoked Prime Rib, sliced thin and grilled with onions, mushrooms, and topped with provolone on a multi grain baguette 13

Shrimp PoBoy

Shrimp, seasoned, lightly breaded and served on a multi grain baguette with lettuce, tomato, 16 and chili aioli

Ours is stuffed with smoked cheddar cheese and topped with a Churro and tomato sauce, served with Red Skinned Mashed Potatoes 13

Our House Burger

Smoked Salmon

Grilled Pimento Cheese

9 oz Salmon filet seasoned with our secret dry rub and slow smoked until it melts in your mouth, served with Vegetable Medley 18

Chicken Cordon Bleu

Panko crusted chicken breast stuffed with ham and mozzarella cheese , served with Sauteed Broccoli 12

Winner-Winner Chicken Dinner

Two 6 oz boneless breasts, smoked and grilled, served with Vegetable Medley 11

Pork Chop Dinner

12 oz French cut pork chop smoked and grilled, served with Sauteed Broccoli 18

Pan Fried Trout

Carolina style trout seasoned for a southern classic, served with Vegetable Medley 15 Substitute one of Our House original sides for an additional 2

SIDES French Fries

Angus shortrib served on a brioche bun with lettuce and tomato 9

Grilled cheese to the next level, made with our 6 Kickin Pimento Cheese on sourdough

Meatloaf Sandwich

Not Your Momma’s Meatloaf served on grilled 8 sourdough

DESSERTS Bourbon Pecan Pie A twist on a Southern classic

7

New York Style Cheese Cake

Plain, or topped with one of Our House toppings: chocolate, caramel, raspberry

Banana Pudding A traditional Southern favorite

8 5

KID ’S MENU

Kid’s menu includes a drink.

Meatloaf with Red Skinned Mashed Potatoes 6 Grilled chicken with Sauteed Broccoli 6

Our House cut fries cooked to order 3 Add cheese or bacon for an additional 1 each

Shrimp with Vegetable Medley

8

Sauteed Broccoli

Ham & Cheese Sandwich with Our House Fries

4

Grilled Cheese with Our House Fries

4

Pasta & Meatballs

5

Fresh broccoli, sautéed with garlic, shallots, butter and olive oil, then lightly seasoned with salt and pepper 3.5 Add cheese or bacon for an additional 1 each

Red Skinned Mashed Potatoes

Homemade mashed potatoes made with butter, cream, and garlic 3 Add cheese or bacon for an additional 1 each

We proudly offer Coca-Cola products, Tea, Coffee and Milk.

Vegetable Medley

An assortment of fresh vegetables sautéed to perfection and lightly seasoned 3.5 Add cheese or bacon for an additional 1 each

Cheesy Grit Casserole

24 27 25 30

SANDWICHES

Stone ground grits prepared with pepper jack cheese and Pablano peppers 2.5 *Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.

Call us for your next special event!We offer catering and special event dining.We also take large-party reservations.

423-282-1555

Executive Chef Seelye Coombs General Manager Frank Underwood Owners Andy and Angie Tolley Pan Fried Tout, Southern Wilted Greens with Grilled Shrimp, Pork Chop Dinner, and 16oz Ribeye

menu guide

Peerless 2531 N Roan St Johnson City, TN 37601 423-282-2351 www.peerlesseatout.com

Big on Seafood, Famous at Steak!

Peerless is Tennessee’s Oldest Independent Restaurant since 1938.

Over seventy-five years ago, the Kalogeros Family founded The Peerless which is a renowned Tennessee restaurant tradition known for its signature Grecian salads, butcher-cut aged premium steaks, along with an array of fresh seafood delivered from the coastline and a large selection of delicious small plates, along with casual lite fare choices - all on our menu for todays dining crowd in a modern Steakhouse using the best ingredients for all chef driven food. Not to forget the Drinks, we have a hand crafted cocktail list of our favorite signature drinks. We also stock 50 bottles of a variety of wines and a variety of wines by the glass for the vino enthusiast.

Additional Services: Banquets, Private Rooms, All Occasion Catering Division - all areas encompass a strong philosophy to serve the finest quality food only!

Our restaurant team is dedicated to deliver this promise to all of our dining guests!

The Mark of Tradition & Serious Cooking!™ EARLY BIRD ITEMS Take 25% off orders must be made before 5:55 sharp! (Our dinning room only - thank you) Steakhouse fajita Tenderloin meatloaf w/brown mushroom sauce Grilled chicken mediterranean Angel hair pasta w/shrimp scampi alfredo Prime rib of beef au jus house cut 10 oz Filet mignon 6 oz Grilled salmon casino Jumbo shrimp (under fresh fried shellfish)

COMFORT FOODS, SANDWICHES, CHICKEN, & PASTA Southern Crusted Fresh Chicken “Tenders” Tenderloin of Chicken, Homemade honey Dijon sauce, coleslaw, hand-cut julienne fries. BBQ sauce upon request…. $13.95

FRESHEST ARRAY OF SEAFOOD Fried Maine Lobster Tails Twin Tails 8 oz. …$24.95 Triple Tails 12 oz. … add $11 Seafood & Friends Special hand breading Fried, Crisp & light, w/side & House Slaw

Black & Bleu Filet Bites Grilled w/bleu cheese reduction sauce…. $10.95

Bbq Grilled Chicken “1938” Recipe Fresh 10 oz. Boneless Breast Marinated w/our original 1938 sauce. Served with creamy coleslaw and hand-cut julienne fries……$14.95

Platter #1 Fresh Jumbo Shrimp, Diver Sea Scallops, Oysters, & White Fish....$19.50

Maryland Panko Lump Crab Cake Ancho Remoulade sauce…….$9.95

Platter #2 Jumbo Shrimp, Diver Sea Scallops, Oysters &Panko Lump Crab Cake...$20.95

Sashmi Ahi Tuna #1 Grade Hawaiian Tuna, rare, wasabi, dipping sauce……$12.95

Platter #3 Jumbo Shrimp, Diver Sea Scallops, Oysters & Fried Maine Lobster Tail...$22.95

Jumbo Shrimp Cocktail 4pc on ice w/spicy cocktail sauce……$8.50 5pc…$9.95

Jumbo Shrimp Tiger Shrimp – Homemade Cocktail sauce…$18.95

Quick Fried Oysters Fresh & Special breading, w/remoulade sauce……..$9.95

Quick Fried Oysters Fresh Gulf Oysters… $17.95

Smoked Oysters Baby smoked oysters – lightly smoked, w/spicy cocktail sauce……$8.95

OCEAN & STREAMS Cold Water Lobster Tail Streamed market size… per oz. $3.90

Escargot Seasoned garlic butter * topped w/ cracker crust…$9.95

Grilled Chicken Meditrranean Fresh 10 oz.

Boneless Breast Marinated w/Mediterranean spices. Served w/Rice Pilaf & Vegetable of the Day……$14.95 Baked Chicken Kasseri Fresh 10 oz. Boneless Breast Marinated and Topped w/prosciutto ham, Kasseri & Mozzarella cheeses. Served w/Rice Pilaf & Vegetable of the Day……. $16.95 Gourmet Chicken Pot-Pie A Rich Wine and Curry Cream Sauce…$15.50 Angel Hair Pasta W/Shrimp Scampi Alfredo Our Rich Alfredo Sauce, jumbo shrimp, w/red peppers &sautéed mushrooms……$16.95 Chopped Steak Ground In-house Daily w/side item & Sauteed Steakhouse Vegetables…$12.50 Peerless Spaghetti & Our Meat Sauce Served w/our Original Meat Sauce…$12.95 AGED STEAKS, PRIME RIB, & CHOPS Butchered & hand Selected – only aged Premium Midwestern Beef from our Aging Room and trimmed daily! Peerless’ Grilled and Caramelized Steaks to enhance the natural flavors!

ALL MEAT ENTREES ACCOMPANY A SIDE ITEM OF YOUR CHOICE Tri-Tip Bbq Platter smoked beef w/our BBQ sauce, cole slaw & julienne fries 1/4lb. $14.95 3/4lb. +$3 Steakhouse Fajita NY Strip Steak, southwestern vegetables & homemade guacamole…$16.95 Steak Filet Sampler tomato-artchoke, blue cheese reduction, & traditional w/shoestring onions…$19.95 Prime Rib Of Beef Au Jus Hand rubbed & slow roasted in our special ovens. Creamy horseradish House Cut-10oz…. $21.95 King Cut – 14oz…. $26.95

Private rooms & banquets

Filet Mignon butterfly cuts well & med-well done 6 oz. …. $22.95 8 oz.…+ $6 10 oz.…$12 13 oz.…+16

Gratuity: 18% or more is appreciated Gratuity is added to parties of 8 or more.

Rib-Eyes 10 oz.…. $21.95 14 oz.…. +6

Catering Available Gift cards available HOURS: Monday - Saturday 4pm - 10pm *Menu items and pricing are subject to change.

WE OFFER TO GO FOOD! ALL OCCASION CATERING

Marinated Grilled Rib-Eye 14 oz.…$26.95 NY Strip 10 oz. …$22.95 12 oz. +$4 15 oz. +$9 Sirlion 10 Oz. GK Seasoned Sirloin…..$14.95 Surf ’N Turf Steamed Lobster Tail & Tail Mignon…MARKET PRICE Chef’s Pork Choice Of The Day w/side item & spiced walnut stuffed apple 13 oz. …$16.95 Rack Of Lamb…MARKET PRICE

King Crab Legs Split Steamed 1lb. or 1 ½ lb.

Market Price Fish & Chips Served w/Coleslaw...$16.95 Stuffed Flounder Filled w/ Crab, Shrimp & butter sauce…$18.95 Panko Maryland Lump Crab Cakes 2 pc.

Sauteed Lump Crab Meat w/Panko Bread Crumps served w/Ancho Remoulade Sauce. Served w/ Side Item & Creamy Coleslaw...$19.95 Grilled Salmon Casino Fresh Salmon...$19.50 Served w/Rice Pilaf & Vegetable of the Day Louisiana Mixed Seafood Lightly Cajun Spiced Mahi Sauteed w/Jumbo Shrimp, Sea Scallops, & Crab in a Lightly Brown Cream Sauce. Served w/ Rice Pilaf and Sherry Mushrooms...$20.95

Seafood Feast Chilled: Lobster, King Crab, Shrimp, Smoked Oyster Serves 4 people ….

MKT PRICE OUR SIGNATURE SALADS Chef prepared; we recommend that our chef toss them w/our signature dressing Famous Grecian Salad Signature Grecian Vinaigrette…$7.95 w/entrée…$4.50 Mixed greens, celery, peas, tomatoes, Kalamata olives, feta cheese, pepperoncini & anchovy request Classic Steakhouse Salad Fresh mixed greens, w/cucumber, Chopped egg, applewood smoked bacon & chedder…..$7.95 w/entrée $4.50 Greenhouse Salad Fresh mixed greens, celery, peas, homegrown tomatoes, fresh slice pickle…. $6.95 w/entrée….$3.95

Grilled Ahi Tuna w/Artchoke - Tomato Fondue...$23.95

Caesar Salad Chopped romaine lettuce, w/our homemade Caesar dressing…$7.95 w/entrée $4.50

Broiled Orange Roughy Cold Waters of New Zealand Broiled, Blackened, or Fried w/Coleslaw and Side Item...$19.95

Blt Wedge Salad Bacon, tomato on a wedge of head lettuce w/our blue cheese dressing…$7.95 w/entrée $4.50

Carolina Trout Almondine also available Broiled, Blackened or Fried Mountain Stream Whole w/side item…$18.95 Sauteed Seafood Medley Jumbo Shrimp, Diver Sea Scallops, Orange Roughy w/side item & vegetables…$20.95 Sauteed Diver Sea Scollops Fresh Dry-Packed Sea Scallops w/side item ….$20.95 Tuscan Shrimp Scampi Sauteed Fresh Jumbo Tiger Shrimp w/side item & vegetables…$18.95 SOUPS Signature Lobster Bisque…. $6.95 Chef’s Soup Of The Day…$5.95 APPETIZERS & SMALL PLATES Flaming Cheese Special imported cheese, tableside w/toasted crostinis…..$8.95 California Pesto-Basil Pizzetta Thin rustic crust w/Artichokes, Mushrooms, Roasted Red Peppers, Mozzarella & Feta Cheese…. $8.95 Spinach, Artichoke & Parmesan Dip tricolored corn chips……. $8.95 House Onoin Rings Sweet & crispy, batter dipped……$7.50

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Slow Roasted Bbq Prime Rib Slider 2 slow roasted and sliced Prime rib served with our homemade bbq sauce and au jus…..$9.95

ENTRÉE SIGNATURE SALADS Signature MEDITERRANEAN ENTRÉE SALAD­–Our most popular!

Tossed with our famous Grecian Dressing and topped with our creamy feta cheese…..$9.95 Warm Grilled Chicken + $5 Filet bite skewers + $6 Grilled Salmon + $6 9oz Rib Eye Steak +$8 Crabcake + $7 Hawaian Sashimi Ahi Tuna Salad w/House Asian Vinaigrette #1 grade, encrusted w/ sesame seeds w/romaine greens, mango, avocado…..$15.95 Caesar Salad W/Filet Bites crisp romaine lettuce, croutons, Parmesan cheese & Caesar dressing w/our Filet Bites…..$16.95 The Sunbelt Fresh mixed greens, chopped egg, cucumber, applewood bacon, cheddar cheese, avocado, Southern Crusted Fresh Chicken “Tenders”……..$14.95 DRINKS We have a hand-crafted cocktail list of our favorite signature drinks. We also stock 50 bottles of variety of wines and a variety of wines by the glass for the vino enthusiast.

menu guide

Pratt’s 1225 E. Stone Drive Kingsport, TN 423.246.2500 www.PrattsBBQ.com

BEGINNIN’S NOT YO MAMA’S NACHOS Freshly fried tortilla chips topped with queso cheese, smokehouse beans, fresh salsa, jalapeños, sour cream and your choice of our pulled pork or smoked chicken. $7.99

Tues - Thurs 11am - 8:30pm

SOUTHERN FRIED DILL PICKLES Crisp fresh dill pickle slices seasoned in our own house blend seasoning and served with our original BBQ ranch dip. $5.99

Fri - Sat 11am - 9:30pm Sunday Lunch 11am - 3pm

LOADED QUESO FRIES A skillet full of our seasoned house cut fries, smothered with our Queso cheese sauce, real bacon bits, pico de gallo and chopped scallions. $7.49 ADD JALAPEÑOS .50 CHIPS AND QUESO Freshly fried and seasoned tortilla chips with a cup of Queso cheese for dippin.’ $4.99 SIDE KICKS $2.49 Our philosophy at Pratt’s is that side items are every bit as important as the entrées. We are proud of each and every one of our side items and if it is not exceptional… we don’t put it on the menu.

SMOKEHOUSE BEANS A lot of work goes into our beans as you will be able to tell when you taste them. Our unique recipe with 5 different beans and 8 other ingredients constantly gets rave reviews.

Pratt’s Barn History In 1970 Frank and Edna Pratt purchased “Honest” John’s Restaurant and Gift Shop from John and Mable Barker. Soon after, architect Larry Poole designed what is now Pratt’s Barn. The restaurant was on the east end of the building and only had about 45 seats and specialized in fried chicken dinners for 99 cents. The rest of the building was devoted to souvenirs, gifts, and the Barker’s living quarters. After about a year Frank and Edna realized that the restaurant was more of a problem to operate than they wanted and turned it over to son Tom and wife Chris (daughter of prominent restaurateur Pal Barger) Tom and Chris built the business up specializing in breakfast and barbecue.

In 1979 they started Pratt’s Catering division which is now the largest caterer in the region. Tom took sole possession of the business in 1983 and created Pratt’s Gourmet Ice Cream in 1985 which was acclaimed in a book titled “The Very Best Ice Cream And Where To Find It.” In 1987, Tom finally perfected Pratt’s Honey Glazed Ham after diligently working for over a year on the processes. Ham sales grew at an unbelievable rate those first few years and now Pratt’s Hams are a regionally famous holiday tradition. Pratt’s is one of the longest running restaurants and businesses in the area at 42 years and counting.

CREAMY COLE SLAW Freshly shredded cabbage and a great slaw dressing make this the best cole slaw we have ever had.

GOOD OLE SOUTHERN MUSTARD POTATO SALAD Pretty much like mama makes for family reunions.

REAL MASHED POTATOES Well seasoned and full of flavor. There are NO instant potatoes in this building.

HOMEMADE BARN CHIPS Freshly fried and seasoned homemade potato chips COUNTRY STYLE GREEN BEANS Seasoned with bits of Pratt’s Ham and a little onion. Full of flavor!

PREMIUM SIDE KICKS $3.99 BAKED POTATO Rubbed with kosher salt and topped with your choice of: butter, sour cream, cheese, scallions, and real bacon crumbles. Worth it, trust us!

TWICE BAKED POTATO Baked, scooped out and mixed with butter, sour cream, and a blend of our special seasonings.

Topped with melted cheese.

DINNER SALAD Shredded cheddar and jack cheeses, tomatoes, carrots, red onions, and chopped egg served atop a bed of crisp fresh greens and finished with seasoned croutons.

You can substitute any regular side with a premium side or tossed salad for just $1.50

BBQ CHICKEN QUESADILLA A chipotle wrap filled with smoked chicken, pico de gallo, and Pratt’s Original Sauce served with our sour cream. $7.49

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BARN CHIPS AND DIP Basket of freshly fried and house seasoned potato chips served with BBQ ranch dip. $3.99 BIG O’ RINGS A big basket of thick cut onions, hand breaded to order and deep fried. Served with BBQ ranch dip or anything you want! $6.99 BUFFALO STYLE CHICKEN WINGS Half a dozen marinated and deep fried chicken wings with your choice of BBQ blue cheese, ranch, or BBQ ranch for dippin.’ $6.99 HOUSE CUT FRIES Sprinkled with our special unique seasoning.

BARN BAKED CHEESY MAC A seasoned bread crumb topping helps make this one of our favorites.

HONEST TO GOODNESS FRESH COLLARD GREENS Slow cooked, perfectly seasoned and even a little bacon thrown in to put them over the top .

SOUTHERN FRIED OKRA LOU’S KICKED UP PINTOS There’s a little Cajun flavor in these beans, unlike any you have ever had before. Bits of Pratt’s Ham make them even more amazing and breaded when you order it. Like nobody else has in town...fried to a golden crisp.

BUTTERED CORN Probably the tastiest corn you will ever eat… we do it right.

FRESH STEAMED BROCCOLI Probably the healthiest item on the menu.

Smokin’ Salads DINNER SALAD Crisp fresh greens topped with shredded cheddar jack cheese, tomatoes, red onions, and chopped eggs, topped with seasoned croutons. Served with your choice of dressing.

Small Salad 3.99 Large Salad 5.49 SMOKEHOUSE SALAD Crisp fresh greens topped with shredded cheddar jack cheese, tomatoes, red onions, and chopped eggs, topped with seasoned croutons. And topped with your choice of: smoked chicken, pulled turkey, fresh pulled pork, or honey glazed ham. $8.99

OUTRAGEOUS RIBS Smoked Blueberry Chipotle Ribs...Spicy Pineapple orange Habanero ribs...Hot $13.99 HALF RACK $20.99 FULL RACK SMOKY COMBOS PIG AND CHICK Half rack of Ribs and a Half Bird $19.99 TP’S SENSATIONAL COMBO’S Choose from: • Fresh Pulled Pork • Beef Brisket • Pulled Smoked Turkey • Smoked Sausage • Sliced Smoked Chicken A LITTLE HUNGRY. CHOOSE ANY TWO $13.99 A LOT HUNGRY. CHOOSE ANY THREE $16.99 STARVING! CHOOSE ANY FOUR $19.99 Add $2.49 to substitute 3 bones of Ribs.

Served with 2 standard sidekicks. Baked potato, twice baked potato or side salad can be substituted for $1.50 extra for a standard sidekick. Also includes homemade cornbread muffins and or rolls.

LIL’ BUBBA’S MENU FOR KIDS 12 and under only. All served with 1 Sidekick and a Drink RIBBITS (1/4 SLAB RIBS) $6.49 Smiley Burger $5.49 Corn Dog $4.99 CHICKEN TENDERS $5.49 Barbecutie Sandwich $4.99 Grilled Cheese Sandwich $4.99 PRATT’S SPIRAL SLICED HONEY GLAZED HAM Fully cooked, spiral sliced, and ready to eat HALF HAM 6-9 LBS WHOLE HAM 12-20 LBS $6.29 lb PRATT’S GOURMET HAM SALAD Unlike any other Ham Salad you will ever eat.

Tom guarantees this is the finest Ham Salad anywhere! $8.49lb SMOKED CHEDDAR PIMENTO CHEESE We smoke our own real Cheddar Cheese for a unique and delectable spread. $8.49lb HAMS & TURKEYS WHOLE ROASTED TURKEY Lightly smoked, fully cooked, and ready to eat.

Serves 10-15 people. $4.49lb

Dressings: Ranch, Low Fat Ranch, BBQ Ranch, Honey Mustard, French, Golden Italian, NEW! BBQ Blue Cheese, Cranberry Vinaigrette, and Thousand Island

HONEY GLAZED TURKEY BREAST Boneless smoked turkey breast, sliced and honey glazed, just like our hams- 2 1/2 -3 lbs.

Serves 10-12 people. $9.99lb

RACKS

PRATT’S GOURMET HAM SALAD Unlike any other Ham Salad you will ever eat.

Tom guarantees this is the finest Ham Salad anywhere! $8.49lb

Our ribs are St. Louis cut, rubbed with our specially formulated rib rub before being smoked and for over 4 hours with Tennessee hickory wood and basted through the cooking process, then finished on the char grill.

A genuine smoked rib is not usually “fall off the bone” tender like many chain restaurants sell. Our ribs have a true smoked flavor that does not come from boiling or baking and using liquid smoke and they also have a pink smoke ring on the outside that penetrates into the meat.

There is nothing artificial about our ribs. We hope you enjoy them!

CHEF RICH’S SPECIALTY RIBS will put a little spice in your life! He cooked for Regis and Kelly and now he’s cooking for you!

CRAZIN CHICKEN SALAD All white meat chicken with dried Cranberries and pecans.

$8.49lb

SMOKED CHEDDAR PIMENTO CHEESE We smoke our own real Cheddar Cheese for a unique and delectable spread. $8.49lb

menu guide

The Virginian The Virginian Golf Club 22512 Clubhouse Ridge Bristol, VA 276.645.5705

Executive Chef Charles Denholm Dinner service is offered twice weekly, on Wednesday and Friday nights. Shown are just two menus offered. Menu items change for the two dinners a week during the course of the entire year. This allows Chef Denholm to take full advantage of the highest quality and freshest items available. This is in keeping with the chef’s motto “variety is the spice of life.”

Mixed Bean and Ham Soup Or

Orange Creamsicle Pie orangevanilla custard in a Nilla-graham cracker crust with whipped cream topping.

Mélange of Fresh Leaf Lettuce Salad

Choice of soup, or salad one entree, side, vegetable and one dessert

Tomato, cucumber, red onion and blue cheese croutons.

Curry Rosemary Lamb Chops

Double cut grilled lamb chops, basted with a fresh curry rosemary chimichurri sauce.

King Cut Roast Rib of Beef

Herbes de Provence seasoned rib of beef roasted to perfection, served with au jus. Grilled or Cajun blackened if you desire.

Pan Fried Turkey Cutlets

Turkey breast cutlets lightly panko breaded pan fried served with a cornbread stuffing and gravy.

Or

Salad of Organic Baby Asian Greens Purple roma tomato, cucumber, blue cheese crumble and fresh garlic-herb croutons.

Or

Chorizo Sausage Quesadilla

Flour tortilla grilled with three cheeses, chorizo sausage garnished with fresh salsa and sour cream.

Ginger Glazed Mahi-mahi 6oz.

Shrimp and Scallop Provencal:

large sea scallops and fresh gulf shrimp sautéed with caper-tomato herbs and white wine butter sauce.

fillet of mahi-mahi marinated in a honeysoy freshly grated ginger vinaigrette pan seared and finished with a marinade reduction.

*9oz. Filet of Beef: Choice certified

Creole Chicken Carbonara creole

Black Angus, grilled with fresh cracked black pepper olive oil and sea salt.

*16oz. Bone on Rib eye Steak:

Choice certified Black Angus, grilled to temperature topped with buttermilk fried onion rings and steak house compound butter.

seasoned chicken sautéed with fresh vegetables, smoked bacon and white wine fresh tomato cream sauce.

King Cut Roast Rib of Beef

Herbes de Provence seasoned rib of beef roasted to perfection, served with au jus. Grilled or Cajun blackened if you desire.

*9oz. Fillet of Beef Choice certified Black Angus, grilled and served with a rich cabernet mushroom fresh tomato fondue.

*15oz. Grilled Rib eye Steak

Choice certified Black Angus, grilled and topped with chipotle butter compound topped with fried red onion.

SIDES FOR ENTREES Vegetable Du Jour

Baked Idaho Potato Parsnip Baton Fresh Linguine Alfredo Sautéed Spinach Vegetable Fried Rice Baby Gold Beets Brown Sugar Fried Sweet Potato DESSERTS German Chocolate Cheese Cake graham cracker crust filled with

rich chocolate cheese cake topped with coconut pecan frosting.

Pumpkin Pie traditional pumpkin

custard baked in a flaky pastry crust whipped cream top.

6oz. fresh fillet of salmon pan seared in olive oil and oven finished with a pure maple syrup bourbon scented glaze.

Shrimp Diane Fresh gulf shrimp

sautéed with mushroom and green onion in a shrimp stock herb sauce.

Cinnamon Ice Cream frozen cinnamon custard served in a fresh waffle cone cup garnished with caramel sauce and whipped cream.

SIDES FOR ENTREES

Veal Meatloaf herb-brandy seasoned

Choice of soup, or salad one entree, side, vegetable and one dessert

Maple-Bourbon Glazed Salmon:

Vegetable Du Jour

Baked Yukon Gold Potato Broccolini Basmati Rice Glazed Baby Carrots Mashed Sweet Potatoes Pickled Beets Fresh Spaghetti Pasta DESSERTS Flourless Chocolate Torte rich

chocolate torte with whipped cream and fresh raspberries.

Peach Blueberry Cobbler

peaches and blueberries in a cake cobbler batter with vanilla ice cream.

34 | VIPSEEN | OCTOBER 2013

Beef Tenderloin Vegetable Soup

to perfection served with rich mushroom Marsala wine gravy.

ground veal and Italian sausage baked

menu guide

Abingdon Olive Oil Company 152 E. Main St., 2W Abingdon, VA 24210 276.525.1524 AbingdonOliveOilCo.com

THE TASTE OF GOOD HEALTH!

53 VARIETIES ENDLESS COMBINATIONS “Remember in kindergarten when your teacher gave you a pack of crayons and told you to color the world around you? Some made the sky blue while others colored it green. It was all up to individual taste and perspective. There was no right or wrong, just your personal artistic expression. At Abingdon Olive Oil Company, you are once again the artist. Here, you can let your culinary imagination soar.”

Think of our fine olive oils and vinegars as your paintbrushes. Use them to create your culinary works of art. Experiment as any artist would … a dollop of this … a drizzle of that. Some of our flavors add subtle significance to your favorite foods and recipes while others splash bold strokes of brilliance! What will best describe your next masterpiece?

Rembrandt or Picasso?!

Each bottle of oil and vinegar we offer holds many recipes within. Below, are listed some of the many ways each and every one can be used to create a masterpiece to please the most sophisticated palate. *As salad dressings *As bread dippers *Drizzled over hummus *On fruit and yogurt *With any cheese *Drizzled on ice cream *To start or finish eggs *On any sandwich *Underneath pound-cake *On any meat, fish, poultry or vegetable, roasted, sautéed, grilled or chilled Come into our Tasting Gallery and sample “The Taste of Good Health!”

K .C. St. Louis, Owner, Abingdon Olive Oil Company

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menu guide

La Carreta New Polio con Papas Grilled chicken served on a bed of rice topped with cheese and served with an order of fries, lettuce, sour cream, pico de gallo and two tortillas $9.49 Polio Ranchero Two chicken breasts grilled with bell peppers, tomatoes, onions and mild salsa. Served with rice, beans and two tortillas $10.49 NEW El Patron Special Shredded beef and bean burrito and order of rice topped with cheese sauce. Served with lettuce, sour cream and pico de gallo $6.95 Steak La carreta Grilled T-bone steak cooked with bell peppers, tomatoes, mushrooms, broccoli, onions and cauliflower, Served with rice, beans and two tortillas $10.49 Steak con chorizo Grilled beef strips and chorizo served with rice, beans, lettuce, sour cream, pico de gallo and two tortillas $10.49 Steak a la TampiqueĂąa T-bone and onions served with rice, beans, lettuce, jalapenio, pico de gallo, sour cream and two tortillas

$10.99 Steak Ranchero T-bone steak topped with La Carreta sauce. Served with rice, beans and two tortillas $10.99 Pollo chipotle Two chicken breasts marinated in chipotle sauce and grilled with onions. Served with rice, beans, guacamole salad, sour cream and tortillas $10.49 Pollo Loco Two chicken breasts prepared with seasoning salt.

Served with rice, beans, guacamole salad, sour cream and two tortillas $9.99

Chicken Special One chicken burrito and one chicken enchilada served with lettuce, sour cream and tomatoes $6.99 El Patron Two grilled chicken breasts served on a bed of rice topped with cheese dip. Served with lettuce, Mexican guacamole, sour cream, tomatoes and tortillas $9.49

Polio con Camaron Grilled chicken and shrimp topped with cheese dip and served with rice, beans, guacamole salad, sour cream and tortillas $9.99 La Favorita One beef tip bonito and one chicken enchilada topped with cheese dip and pico de gallo $6.99

Chori Polio Two grilled chicken breasts topped with chorizo and cheese dip. Served with two tortillas, rice, beans and salad $10.49

El Sinaloense Strips of grilled chicken breast with chorizo (Mexican sausage) topped with cheese dip. Served with rice, beans and two tortillas $9.99

La Carreta Beef tips served with pico de gallo, rice, beans and two tortillas

Taquitos Mexicanos Four fried taquitos - two beef and two chicken. Served with lettuce, guacamole, tomatoes and sour cream

$6.95 Special La Case Two burritos filled with beef tips or chicken or ground beef topped with cheese dip $6.95

$7.49

Carnitas Delicious pork tips served with pico de gallo, tomatilla salsa, rice, beans and two tortllas $9.49 Carne Asada Two slices of rib-eye steak grilled with onions. Served with lettuce, Mexican guacamole, rice, beans and tortillas

$9.99 Tacos de carne Asada Three soft tacos filled with chopped grilled beef or chicken. Served with pico de gallo, tomatillo salsa, rice and beans $9.49 NEW Tacos Asados Three soft tacos served with choice of meat, pico de galls, tomatillo salsa, rice and beans $9.49 Shrimp,. 50 extra.

Pastor, chorizo, chicken, Tilapia, Shredded Beef, caritas Steak & Shrimp Grilled beef strips and shrimp topped with cheese dip.

Served with rice, beans, guacamole salad, sour cream, tomatoes and tortillas $9.99

Flautas One beef and one chicken flauta served with rice, beans and Mexican guacamole salad $6.95 Chile Verde Grilled chicken or beef tips with tomatoes, onions and green salsa. Served with rice, beans and two tortillas $9.99 Chimichangas Two soft or fried flour tortillas filled with beef tips or chicken. Served with beans topped with cheese dip, lettuce, tomatoes,sour cream and guacamole $7.99 Shrimp Chimichanga $9.49 NEW Super Taco 10-inch tortilla filled with shredded beef or chicken, beans, rice, sour cream, lettuce, pico de gallo and grated cheese $7.99

1336 John B. Dennis Hwy. Kingsport, TN 37660 423-247-4700 2908 N. Eastman Rd. Kingsport, TN 37664 423-246-2155 4252 Fort Henry Drive Kingsport TN 37663 423-239-0014 5494 Bobby Hicks Hwy. Gray, TN 37615 423-477-0200 AUTHENTIC MEXICAN FOOD We welcome you and hope that you will enjoy yourself!

If you are unfamiliar with Mexican food, please read our food descriptions. With your permission, we suggest the Special Dinners. Not for the price, but because they are consistent with your convenience – some of everything.

Not all Mexican food is hot. All of our dishes are meticulously prepared with an authentic, yet mild flavor. For those who like it hot, we put a dish of hot sauce on the table.

OCTOBER 2013 | VIPSEEN | 37

Bringing the World to the Tri-Cities STORY BY LUCY HONEYCHURCH

T

here are restaurants galore in the Tri-Cities region so finding somewhere to eat out any of the day of the week is usually not a problem. Most restaurants are family friendly as well and I have never had a problem taking my children anywhere for breakfast, lunch or dinner. One thing that the Tri-Cities could use a bit more of is diversity and support for small business owners. Don’t get me wrong because there are plenty of small, family-owned restaurants but there could be more. It is great to have large, corporate owned restaurants because they are comfortable and safe since we always know what to expect from these establishments. Wouldn’t it be nice if there were more places to which we could venture, not just for a meal, but instead to be transported to another place?

Imagine eating in Morocco and having a meal that includes couscous, apricot chicken, and a genuine belly dancer to entertain us while we sit on floor cushions and eat with our hands. There is a classic dish from Morocco that is lamb or beef with prunes. The meal is cooked in a tagine and traditionally served with Roasted Pepper and Tomato Salad and Spicy Deep Fried Potatoes. Hot tea is served in a glass and there is Halwate el Makina or piped biscuits for desert (these are sometimes dipped in chocolate) and make a wonderful end to a fantastic dinner.

What if we could travel to Argentina, home of next year’s World Cup, and

38 | VIPSEEN | OCTOBER 2013

partake its traditional fare? Argentina is one of the largest meat producers in the world and all of its beef is grass fed instead of grain fed: better taste and easier digestion are byproducts of this decision.

Argentina, therefore, offers up dishes like mixed Asado (barbeque), Empanadas (meat pockets), milanesa (breaded steak or chicken), and tartas (a large quiche-like tort). Argentines are also fans of desserts like medialunes (melt in your mouth croissants) and dulce de leche, which is not to be confused with American caramel. Imagine having a small Argentine restaurant right here in the Tri-Cities and being able to eat this wondrous food anytime day or night.

The Tri-Cities is not lacking in food or restaurants, far from it, but it does lack the otherworldly fare that is often found in larger cities.

We, as a community, should try to attract more exotic foods and food servers to the region so that we can experience the dishes of these and other faraway nations without having to pay and arm and a leg for travel. Food trucks are a popular way to offer this type of food without burdening down a new owner with crushing overhead and expenses. Next time there is a city council meeting in your city or an ordinance that comes up for a vote, show up to the meeting and voice your opinions on food and the variety that you want in our region. We have variety now, but the region has a long way to go in order to have the type of variety that larger cities do. I know there are foodies out there reading this issue, so foodies unite and demand exotic foods and small family owned restaurants in our region and work to help promote the ones already here that may be fledgling or fading out.

SEEN IN BRISTOL State Street

Race Night

Jean Boggs Rowe and Jim Steele

Kevin Triplett and Ron Bonacci

Jeff Gordon

S

tate Street was roaring with race fans on Thursday, August 22 at the ever-so-popular 26th annual Food City Race Night. Thousands came out to historic downtown Bristol to join the festivities and meet some of their favorite drivers while getting autographs and photos. The street was lined with show cars, great food, exciting racing memorabilia booths, and tons of free give-a-ways from street vendors. Race enthusiasts from across the United States look forward to this event each year.

Entertainment was performed through- out the day at downtown eateries while outside stages featured Southern 76, Under the Table, Tony Justice, Jamie O’Neal, Tim Dugger/ Sam Bass, Rock-A-Bye-Blue and the Southern Countrymen, Cody Shuler & Pine Mountain Railroad, Chris Lafferty, Cadillac Blue, and Rhonda Vincent. On Stage Ceremonies emceed by Larry McReynolds included Mike Helton, NASCAR President, Richard Petty and Paralyzed Veterans of America presentation, and Jeff Gordon and Drive to End Hunger presentation.

For more information, visit www.foodcity.com.

Proceeds from the Food City Race Night went to support local non-profit organizations.

PHOTOGRAPHY BY BRIAN HULLETTE AND ANGELA STRILIGAS | STORY BY RITA DYKES

Jet Williams, Whitney Boone, Richie Walls and Alex Walls

40 | VIPSEEN | OCTOBER 2013

Mayor Guy Odum

Twang Bangers & Jerreese Rockwell

Jon Lunberg and Jet Williams

Travis O Quinn, Rusty Wallace, and Taylor Adkison

OCTOBER 2013 | VIPSEEN | 41

SEEN IN KINGSPORT Kingsport Center or Higher Education

STORY AND PHOTOGRAPHY BY CHELSIE RAE

Thursday, September 12th the United Way of Greater Kingsport kicked off it’s United WE READ campaign at the Kingsport Center for Higher Education. United WE READ is a United Way program dedicated to raising the proficient reading level in local 3rd grade children.

Speakers included Danelle Classcock, Executive Director, United Way of Greater Kingsport, Dr. Lyle Ailshie, Dr. Jubal Yennie and Paul Montgomery. Mayor Dennis Phillips presented Crissy Haslam, First Lady of Tennessee, with framed artwork from the City of Kingsport.

Haslam, was the keynote speaker who emphasized the importance of building a literacy-rich community. There are many reasons why this is vital.

Research shows, reading test scores from the third grade correlate to the number of future jail cells needed in a community. According to the U.S. Department of Education, in American prisons, 3 out of 5 inmates are illiterate. By influencing children when they are young, Tennessee can eventually change these facts.

Reading twenty minutes a day has many positive results. Children exposed to positive literacy habits have longer attention spans, a broader vocabulary, and better listening skills. To learn more about the United WE READ, visit the website, www.uwaykpt.org

Paul Montgomery

Dr. Jubal Yennie

Crissy Haslam (1st Lady of TN)

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Dr. Lyle Ailshie

Danelle Glasscock (Executive Director United Way of Greater Kingsport

Shrek

SEEN IN JONESBOROUGH Jonesborough Reperatory Theatre

Jonesborough Repertory Theatre Presents

J

onesborough Repertory Theatre presented Shrek the Musical on August the 23rd. It was an exceptional production, with more than 30 cast members and 20 plus songs. This was the biggest production Jonesborough Repertory Theatre has ever done. Shrek the Musical showed us broadway-style dance numbers provided by choreographer Roxanne Halford.

Thanks goes out to all of the cast members, director J.J. Jeffers and music director Jennifer Schmidt for all their hard work.

PHOTOGRAPHY AND STORY BY SUSAN COUCH

Shelly Bolt and Derek Smith Peters

Carol Burley, Annika Burley, and Nancy Kavnaugh

J.J. Jeffers (director), Fox Oliver (sound)

Janette Gains, Marion Glover, and Roxanne Halford Thomas, Sunny and Cortney Eorgan, and Mike Schmitt

Pat & Al Roberts, Betty & Jim Greene

Mathew Ingles, Scott Hardy, and Pam Johnson

Charles Sluss, Corey Tickles, Bailey Meade, and Jaelyn West

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SEEN IN BRISTOL Holiday Inn

Bristol’s Ultimate Women’s Expo S

Javita Coffee

VIPSEEN Magazine and WKPT 19

Black Wolf Harley Davidson

Westfall Orthodontics

aturday, September 14th and Sunday the 15th was “All About Her” as Bristol held their Ultimate Women’s Expo at the Holiday Inn at exit seven. The weekend was filled with everything a woman may ever need. Saturday was filled with fashion shows and makeovers with vendors selling their products. The expo featured cooking shows and tips on how to prepare healthy meals for families. The expo was also very informative as many booths represented women’s health and wellness. Many booths had great deals on their products and services and some lucky women even won beautiful door prizes and one very lucky lady won a 2013 Cadillac from Bill Gatton Cadillac. Spray tans and haircuts were even available for the really dedicated and many women took advantage. There were even tools available for the handy women who attended. Everyone laughed and connected with each other all weekend, the expo couldn’t have been better.

STORY AND PHOTOGRAPHY BY SAVANNA SMITH

CallaDerm Dermatology

Goodman Jewelers

Electric Sun

Threads

VIPSEEN with Ms. Virginia Pageant raising awareness

Colleen’s Critters

Susan G. Komen

Ms. Virginia Pageant

VIPSEEN Magazine with Bobby Griffin

Gastroenterology Associates

The Encounter

OCTOBER 2013 | VIPSEEN | 45

O lde arm F The

“Where will you be celebrating the holidays?”

-Inquiries regarding Social Memberships are welcome.theoldefarm.com | 16639 Old Jonesboro Road • Bristol, Virginia 24202 | 276.669.1042

VIP PROFILE Mary B. Martin

The Mary B. Martin Legacy: Expanding the Arts in the Tri-Cities T

he passion that James C. (“Jim”) Martin and his late wife Mary B. Martin shared for music and the theater is now inspiring a transformation of the arts in northeast Tennessee. Their professional careers as scientists at Eastman Chemical instilled a fascination with the unexpected intersection of two very different disciplines – science and art. Jim Martin knows from experience that if you put an artist and a scientist on the same team, the results can be extraordinary.

When Mary passed away in 2008, she left her husband with instructions to distribute her estate in a manner that would benefit the arts. In 2009, Martin donated a $1 million naming endowment to East Tennessee State University (ETSU) to establish the Mary B. Martin (MBM) School of the Arts. He doubled that contribution one year later to further ensure the coordination of ETSU’s arts program, which includes music, dance, storytelling, graphic arts, photography, digital media, painting and more.

STORY BY PAM BLAIR PHOTOGRAPHS COURTESY OF ETSU, MILLIGAN COLLEGE AND THE MARY B. MARTIN STORYTELLING HALL.

ABOVE: MARY B. MARTIN; RIGHT: MARY B. MARTIN AUDITORIUM, SEEGER MEMORIAL CHAPEL

OCTOBER 2013 | VIPSEEN | 47

VIP PROFILE Mary B. Martin Through the MBM School of the Arts, an impressive cast of nationally known artists are dazzling audiences that include students, faculty, and the general public. Grammy winner Kathy Mattea, New York magazine columnist Jerry Saltz, the Juilliard String Quartet and the musical group Spyro Gyra are just a few of the headline names that have been featured. Anita DeAngelis, director of the school, notes “We train students for professions that encompass the arts and present programs to the community that also help to support tourism and area businesses. Without the support of Jim Martin, we would not have achieved this much progress.”

A scientist’s research is always thorough, which is why Martin continuously evaluates other ways to raise awareness of the arts in the region.

He explains, “The good things take care of themselves. I look for the things that need to be fixed.” To date, the Martin legacy has had a profound impact on numerous artistic venues:

ABOVE: JAMES C. MARTIN; BELOW: MARY B. MARTIN AUDITORIUM, SEEGER MEMORIAL CHAPEL

48 | VIPSEEN | OCTOBER 2013

•

$1 million for renovations, programming and special projects at the International Storytelling Center campus in Jonesborough, with the main building renamed the Mary B. Martin Storytelling

Hall. The building was designed by Robert A. M. Stern Architects of New York City, who also designed the George W. Bush Presidential Center in Dallas;

•

•

$500,000 to renovate the Seeger Chapel auditorium at Milligan College, now renamed the Mary B. Martin Auditorium at Seeger Chapel; $450,000 to restore the former Booker T. Washington School in Jonesborough and create the Mary B. Martin Program for the Arts and an interpretive area for African-American contributions;

• Establishment of the Johnson City Symphony Orchestra’s Mary B. Martin Memorial Concert; •

Support for the Symphony of the Mountains in Kingsport, including the symphony’s family, school and Youth for Youth concerts.

In 2013, Martin bestowed a lead gift of $3 million to lay the foundation for construction of a center for the arts at ETSU that will include classroom

VIP PROFILE Mary B. Martin space and a performing arts center. The projected cost of the center is $38 million and the ETSU Arts Initiative was established with a goal to raise the $9.5 million needed by June 2014 in order to meet the state’s matching fund requirement. “The arts have been telling the story of East Tennessee State University for more than 100 years,” said ETSU President Dr. Brian Noland. “The creation of a center for the arts is a dream shared by this campus and this region for more than a quarter-century. Through the arts initiative, we are now moving that dream forward and exploring new ways we can further transform the arts.”

Mary B. Martin’s name is now forever linked to the arts, but she is also remembered for her dynamic personality and artistic talents. Educated in a oneroom schoolhouse near Jonesborough, she went on to earn a bachelor’s degree at ETSU and worked as a research chemist at Eastman Chemical for 44 years.

She received two U.S. patents for processes she helped to invent, but her interests were not limited to science and chemistry. A beautiful extrovert with a flair for entertaining, she could talk with anyone on any subject.

ABOVE: ETSU PRESIDENT, DR. BRIAN NOLAND AND JAMES C. MARTIN

The diversity of her talents is what makes Mary B. Martin so memorable. A better carpenter than most trained craftsmen, she also loved interior and floral design and was fearless when it came to new challenges. After spotting a designer’s dress in a Miami shop window, she decided to create a similar version. The ruffled collar on the dress was not to her liking, so she made one to her own style and wore it for her formal portrait. She loved to travel but hated to fly. As she once told Jim, “If I could fly the plane, I’d feel better.” Of all the remarkable skills she possessed, her expertise at choosing stocks and building wealth has had the most effect. The proceeds from her estate are now helping to transform the arts in northeast Tennessee.

Jim and Mary B. Martin - scientists, patrons of the arts and visionaries for the union of science and art – were recognized in 2013 with two prestigious awards. The State of Tennessee honored Martin with the Governor’s Arts Leadership Award for “demonstrating significant support on a statewide basis that advances the value of the arts in Tennessee communities.” ETSU bestowed Martin with the George L. Carter Award for his “unselfish support and belief in East Tennessee State University.” Since 2009, Martin’s contributions to various arts organizations in the region have exceeded $9 million.

What lies ahead for the Martin legacy? “Regionalism,” says Martin.

“The goal is to attain regional prominence with cooperation between all of the arts.” With significant contributions already presented to ETSU, the Storytelling Center, Milligan College, the Booker T. Washington School and local symphonies, the stage is set for the vision to become reality.

To view the 2013-2014 community program schedule for the Mary B. Martin School of the Arts, go to www.etsu.edu/arts.

ABOVE: ASSOCIATE DEAN OF THE ARTS AT ETSU, ANITA DEANGELIS AND JAMES C. MARTIN

To learn more about the ETSU Arts Initiative, visit www.etsu.edu/artsinitiative.

OCTOBER 2013 | VIPSEEN | 49

SEEN IN BRISTOL The Olde Farm

A Night in Havana PHOTOGRAPHY BY MICKEY BAKER | STORY SUBMITTED

H

ealing Hands Health Center would like to thank all of the people that supported and attended our “A Night in Havana” 2013 gala and helped to make it a huge success. Healing Hands is a Christian ministry serving the unmet health care needs of the working uninsured and underinsured in our area. We provide FREE medical, dental, vision, chiropractic and counseling care. This year, because we are celebrating our 16th Anniversary and 50,000 Patient Visits, more people than ever before attended to help us raise money, as we continue to try and meet the needs of the uninsured in our community. We are so thankful for the generosity of so many individuals and businesses and certainly could not do what we do without them.

Quinn and Matthew Weyhe , Dr. Jennifer Greiner and Dr. Patrick Saavedra

WE WOULD LIKE TO THANK OUR MAJOR SPONSORS: $10,000 Sponsors: SJ Strategic Investments & The United Company Charitable Foundation $7,500 Sponsor: Kevin and Kim Nicewonder

Gala Committee

$5,000 Sponsors: Alpha Natural Resources, AT&T, Mr. & Mrs. Marvin Gilliam, Kil’n Time Contemporary Ceramics Studio, Dr. & Mrs. Brad Miller, Mr. & Mrs. Jeff Tickle and Wells Fargo $2,500 Sponsors: BVU Authority, King University, Mr. & Mrs. Brian Shrader and Strongwell $1,500 Sponsors: 42 Table Sponsorships at this Level

SJ Strategic Investments

AND A VERY SPECIAL THANK YOU TO OUR GALA COMMITTEE:

Stacey Pomrenke, Co-Chair and Lea Powers, Co-Chair, Martha McGlothlin Gayle, Susan Gregory, Chris Hall, Emily O’Quinn, Emily Patton, Sarah Phillips, Mary Lee Schiesz, Helen Scott, Donna Sikorski, Melissa Steward, Elise Taylor, Patty Turner, Jill Wishon and Valerie Zochowski.

For more information visit us at www.healinghandshealthcenter.org Kay and Jim Bunn

Lynn Fuller and Lisa Tickle

Patti Turner, Erin Ruane, Katy Sikorski and Tracey Harmon

Sarah Phillips, Stacey Pomrenke, Lea Powers and Helen Scott

Dr. and Mrs. Mike Browder Eric Smith, DePuy Orthopaedics and Friends

50 | VIPSEEN | OCTOBER 2013

Beth Shumaker and Ashton Keen

P3 Compounding and On-Belay Medical

John and Sherry Ratliff

Rae Akard and Beth Shumaker

Auctioneer, Lt. Governor Ron Ramsey

Mickey Baker, friend, Ron Guest and John Snyder

Rae Akard and Beth Shumaker

Jennifer and Angelica Ares

Food City, Tom and Sandy McGlothlin

Will Davis and Kristy and Wm King

Deb Oler, Christine Pastrick , and Krista Wharton

Dennis Wagner, Rep. Jon Lundberg and Sam Lundberg

Nancy Wallace and Manya Hughes

Pam Glasscock, Food City and Paige Baker

Candy Snodgrass, Peggy Cooper and Mary Jane Miller

Chad Keen, Pat Jackson, Robin Harrison and Marvin Gilliam

Helen Scott, Mary Shrader and JoAnn Robbins

Marcia Gilliam and Lettie Jackson

Blair Jones, Dean Tillison, Chris Littleford, J.J. Gillenwater and William King

OCTOBER 2013 | VIPSEEN | 51

SEEN IN KINGSPORT Toy F. Reid Eastman Employee Center

Symphony of the Mountains and Barter Theatre present “Les Miserables” I

George Figueroa and Cherylonda Fitzgerald

t was a real treat for the guests at the Toy F. Reid Eastman Employee Center in Kingsport on August 16th and 17th when two “powerhouses” joined together to put on a most amazing show. The Barter Theatre along with Symphony of the Mountains performed arguably the best musical of all time, “Les Miserables.” A very rare larger-thanlife production, this chance to hear all the power and emotion of the songs and see the livelihood of the characters does not come around very often.

greet the actors and musicians. The room was filled with laughter and amazement as the audience and the performers were calming down from the excitement. After everyone ate and snapped their photos, the cast and musicians thanked everyone for attending and showing such great support.

After the memorable show a reception followed. The audience got to meet and

PHOTOGRAPHY AND STORY BY SAVANNA SMITH

To learn more about The Barter and Symphony of the Mountains please visit their websites at bartertheatre.com and symphonyofthemountains.org.

Sean Claire and Maxiene Philippi

Jim and Laura Rogers, Tammy and Craig Cotti ngim

Bill Burriss and Joe Kurre

Bill Argabrite, Richard Rose, Chros O’Quinn, and Fielding Ralston

Nancy Defriece, Ruth King, and Gwen Smith

SEEN IN PINEY FLATS Shooter’s Edge Indoor Range

2013 NRA Shooting Stars Tournament

benefitting

T

he 3rd Annual Shooting Stars Tournament sponsored by the NRA took place Tuesday, August 20th, 2013 at Shooter’s Edge Indoor Range in Piney Flats. Teams shot at 15 different targets during their shooting session and were scored according to skill.

Stars included Ty Dillion, Brendan Gaughan, and Jeb Burton. Ty drives No. 3, Brendan drives No. 62, and Jeb drives No. 4 all in the NASCAR Camping World Truck Series. This event raised over $16,000.00 for Speedway Children’s Charities. A fully automatic option was available for an extra donation. A great dinner was provided to the shooting teams by Riverfront Seafood. Other major sponsors included HVAC, Champion Chevrolet, Bakers Construction Services, Stowers CAT, H.S. Williams, First Ron Ramsey and Associates, and the Henard Company.

In 2012, SCC gave $712,000 to children’s nonprofit agencies in the northeast Tennessee and southwest Virginia region. To donate to Speedway Children’s Charities log onto www.bristol.speedwaycharities.org or call 423-989-6975.

Speedway Children’s Charities PHOTOGRAPHY BY BRIAN HULLETTE AND ANGELA STRILIGAS STORY COURTESY OF SPEEDWAY CHILDREN’S CHARITIES

OCTOBER 2013 | VIPSEEN | 53

NONPROFIT PROFILE: FRIENDS

Friends Reaching, Inspiring, and Educating Neighbors about Down Syndrome OCTOBER IS NATIONAL DOWN SYNDROME AWARENESS MONTH! THERE ARE MANY WAYS TO CELEBRATE AND GET INVOLVED. WE ENCOURAGE YOU TO TAKE ACTION AND RAISE AWARENESS FOR PEOPLE WITH DOWN SYNDROME THIS MONTH!

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NONPROFIT PROFILE: FRIENDS

Extra.

What do you think of when you see or hear the word extra?

Extra mayo? Yes, please. Extra, work? No, thanks. Extra money? Always! For parents with children who are diagnosed with Down syndrome, the word extra has an entirely different connotation. Down syndrome is a condition that has historically been viewed in a negative light. Families made excuses for Down syndrome children, kept them out of school or work or community activities, and even kept their Down syndrome children hidden away from the world. Much has changed over the years and Down syndrome is not viewed in such a negative light anymore.

Things are different these days and those who have Down syndrome and those who love someone who has Down syndrome are finding acceptance and help from many different organizations.

The group FRIENDS can be joined by anyone, even if you don’t know anyone with Down Syndrome, and aims to help everyone in the community better understand trisomy 21 and the issues that families deal with. The group performs outreach to local doctors, clinics, and hospitals and the website contains links to many other resources. Make sure to look at the calendar or to read the FRIENDS newsletter.

October is Down Syndrome awareness month and in appreciation of all those who help with down syndrome families in our region we want to bring attention to the Friends Tri-Cities Down Syndrome Support Group.

FRIENDS (friends reaching, inspiring and education neighbors about down syndrome) is a group located here in the Tri-Cities that helps others to understand down syndrome through community outreach.

The group was established in 2003 solely for the purpose of promoting the understanding of people affected by Down syndrome and works hard with families and for families on both sides of the issue. For those who have children with Down Syndrome FRIENDS offers many services. Every other month FRIENDS chooses a restaurant and parents are treated to dinner out and are able to have dinner and to enjoy each other’s company. Bi-monthly events are set up for children and parents to attend and children are treated to activities like trips to Hands-On museum, outings to the put-put course, shows by Elmo, and other such fun-filled activities.

DID YOU KNOW? • Down syndrome occurs when an individual has a full or partial extra copy of chromosome 21. This additional genetic material alters the course of development and causes the characteristics associated with Down syndrome.

• There are three types of Down syndrome: trisomy 21 (nondisjunction) accounts for 95% of cases, translocation accounts for about 4% and mosaicism accounts for about 1%.

• Down syndrome is the most commonly occurring chromosomal condition. One in every 691 babies in the United States is born with Down syndrome.

• There are more than 400,000 people living with Down syndrome in the United States.

• Down syndrome occurs in people of all races and economic levels.

• People with Down syndrome have an increased risk for certain medical conditions such as congenital heart defects, respiratory and hearing problems, Alzheimer’s disease, childhood leukemia, and thyroid conditions.

Many of these conditions are now treatable, so most people with Down syndrome lead healthy lives.

• Life expectancy for people with Down syndrome has increased dramatically in recent decades - from 25 in 1983 to 60 today.

• All people with Down syndrome experience cognitive delays, but the effect is usually mild to moderate and is not indicative of the many strengths and talents that each individual possesses.

• Quality educational programs, a stimulating home environment, good health care, and positive support from family, friends and the community enable people with Down syndrome to develop their full potential and lead fulfilling lives.

Source: www.ndss.org/Down-Syndrome/Down-Syndrome-Facts/ OCTOBER 2013 | VIPSEEN | 55

Visit Historic Downtown • Furniture • Candleberry Candles • Framed Art • Quilts, Curtains • Silk Floral

• Gourmet Foods • Byers’ Choice • Willow Tree Figurines • Old Fashioned Candy

15,000 square feet of showroom space Follow us on Facebook Historic Downtown Bristol Hours: Monday-Saturday 10-5 623 State Street • Bristol, VA 276.669.9899 www.cranberrylanehome.com CranberryLaneRandRAd.indd 1

our . ee s Come dge Truck o 1949 D 8/7/13 7:26 AM

Bristol, Va/Tn Shop. Eat. Play.

SEEN IN BRISTOL Bristol Motor Speedway

Baby

IT’S BRISTOL I Kristy Fletcher, Sonya Ratliff, Christy Jeffcoat, Misty Anderson

t is humid in Tennessee in the summer, but the August race at Bristol has never been stopped or delayed because of humidity. The fans, diehard as they are, have never been stopped either and this year was no different.

Nearly 100,000 fans showed up this year to the Bristol Motor Speedway to see the August race and they were not disappointed. Matt Kenseth held off a surging Kasey Kahne to win the Irwin Tools 500 night race. The entire week was filled with fantastic racing, great food, lively festivities and wonderful weather. Kyle Busch won the truck race on Wednesday, his sixth Nationwide victory at Bristol, and then the Food City 250 on Friday night. All of the drivers came to Bristol to win, but only one can come away with the trophy from the Irwin Tools night race and this year that was Kenseth. The experience at Bristol is still great and the fans are never disappointed in the race, the atmosphere or the hospitality that is offered by the track and the city of Bristol.

WKPT

The ticket office can also be reached at 423.989.6900. 2014 is coming fast and the race next year is sure to be just as fantastic as the other night races have always been. bristolmotorspeedway.com Freddy Cooper, Danny Karst, Shawn Porter, and Chris Bowen PHOTOGRAPHY BY MICKEY BAKER, BRIAN HULLETTE, AND ANGELA STRILIGAS STORY BY LUCY HONEYCHURCH

Ole Smoky Moonshine Girls

David Reynolds, Rebecca Fuller, and Gerald Hallenbeck

Food City Bodyguards

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McGlothlin Suite

Sam Booher, Tim Wilson, Mary Glenn Livley, Jermey Livley, and Andy Dietrich

Murphy and Friends

Steve Smith and Jerry Caldwell

ESPN

OCTOBER 2013 | VIPSEEN | 59

SEEN IN BRISTOL Bristol Motor Speedway

Dr. Brian Noland and Congressman Phil Roe

Hank Williams, Jr.

Alicia and Jason Mumpower

Mayor Dennis Phillips and Miles Burdine

Clarke Family

Danny Karst and Gary Mabrey

Monique and Marc Eubanks

Michael and Kristen Reedy

60 | VIPSEEN | OCTOBER 2013

Barb and Jim Street

Ashley and Steve Grindstaff

Carrier & Friends

OCTOBER 2013 | VIPSEEN | 61

COLOR

SEEN IN GRAY Appalachian Fair Grounds

ME RAD STORY AND PHOTOGRAPHY BY SAVANNA Smith

C

olor bombs, upbeat tunes, and 5,000 runners ready to get rad was the scene Saturday morning, September 14th as the most famous 5K made its way to Johnson City. At 9am the first wave of runners showed up looking clean in white but by 9:30 hundreds of people were covered in paint and powder. The positive vibes were flowing and the more colorful the crowd became the happier they were.

The race had a running and walking course for every fitness level and both course were full as the participants ranged from children to young adults to older adults. All were sporting their Color Me Rad gear and some said they weren’t even washing their clothes afterwards. Color Me Rad is the country’s most famous 5K and has been ran in cities all across the nation with no signs of slowing down. They only ask one thing from their participants- do something rad.

62 | VIPSEEN | OCTOBER 2013

MUSIC PROFILE: Amythyst Kiah

AMYTHYST KIAH

PHOTOGRAPHY BY RANDY GENTRY | STORY BY AMYTHYST KIAH

Amythyst Kiah

is a singer/ songwriter and a contemporary roots-music fusionist based out of Johnson City, TN, which has been her permanent residence for the past 7 years. Most people have a difficult time describing her sound, but she defines it simply as “southern roots music.”

Not only are her influences eclectic, but they span across decades. She draws heavily on Old Time music (Mississippi Sheiks, Son House, Jimmie Rodgers, Olla Belle Reed, Carter Family) and is inspired by vocal stylings of R&B and Country music from the ‘50s-’70s (Big Mama Thornton, Sister Rosetta Tharpe, Mahalia Jackson, Dolly Parton, Patsy Cline, Loretta Lynn).

She also draws heavily from contemporary artists that have similar powerful vocal integrity (Adele, Florence and the Machine, Joss Stone, Jessie J, Janelle Monae, Bonni Raitt). Needless to say, Amythyst has got a lot of tools in her vocal tool box, and is also well on her way to join the powerhouse vocalist pantheon. Her sound on her new album, “Dig”, is raw and sparse, with heavy lyrical content regarding such themes as loss, betrayal, and murder.

OCTOBER 2013 | VIPSEEN | 63

MUSIC PROFILE: Amythyst Kiah Her first introduction to music was through her audiophile father. He was always playing vinyl and CD’s in the house, and he played anything from Miles Davis to Carlos Santana to Prince to the Allman Brothers.

Her taste for multiple genres and ability to sing seem to have come from him. After a few years of her father’s music collection and Mtv, her parents bought her an acoustic guitar during the summer of 2000 when she was 13. She was a closet musician throughout her adolescent years, and learned primarily by ear, with a half year stint taking classical guitar in high school. She didn’t start performing regularly until 10 years later in her junior year at East Tennessee State University (ETSU). She played rhythm guitar and sang in Celtic band for two semesters, and then switched to the ETSU Old Time Pride Band, and picked up the banjo along the way. During her time as an undergrad in Bluegrass, Old Time, and Country Music Studies, she became recognized by a wider audience for her singing when she played at band performances, and started getting booked locally for solo gigs. After her first year performing at Bristol Rhythm and Roots Reunion back in 2011, her gigs increased from a couple of gigs during the summer to gigs once a month, and has now grown to at least three a month.

Over the past four years Amythyst has been gradually gaining exposure: in Washington, D.C. at their annual Smithonsian Folklife Festival, alongside Sparky and Rhonda Rucker of Maryville, TN, and the Ebony Hillbillies of Queens, NY; she opened for Tim O’Brien and Brian Sutton at the Paramount; DIGSouth Festival in Charleston, SC, and several venues across Southwest Virginia, including Wolf Hills Brewing, Bonefire Smokehouse, the Harvest Table, and Machiavelli’s. In August, she opened for reknowned rockabilly electric guitarist and singer Rosie Flores at ThursdayJams under the Abingdon Farmer’s Market Pavilion.

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MUSIC PROFILE: Amythyst Kiah

She was a closet musician throughout her adolescent years, and learned primarily by ear, with a half year stint taking classical guitar in high school.

Recently, she collaborated and performed at Revival Fest in Savannah, Georgia and Bristol Rhythm and Roots Reunion with Poppa Moon and the Stargazers, a side project started by Matthew Martin, Patrick Taylor, Andrew Gibbens, and Taylor Green of this mountain (Johnson City, TN). She is currently working on booking more shows further outside the region in order to promote her new album, “Dig”, which is in currently available on iTunes, Amazon, and CDBaby.

Amythyst studies old time music at East Tennessee State University; she received her B.A. in the Bluegrass, Old Time, and Country Music Studies, and is continuing to study music at the graduate level in Master of Arts in Liberal Studies. She is still a member of the East Tennessee State University Old Time Pride Band, and has traveled as far as the Czech Republic to play gigs with them and present Southern Roots music to the tight-knit bluegrass community in that country. She also works part-time at the Birthplace of Country Music Museum as an assistant researcher.

Performing gives her the opportunity to do what she loves, and to connect with people in a way that goes beyond words. What she finds generally interesting about performing is watching how people present themselves and express themselves musically, and that presentation and expression is a window into one aspect of who that person is. Her music career is still in its budding stages; as an unsigned, independent artist, she continues to building a local audience, and her end goal is to perform nationally and internationally within the next 10 years.

For a list of her performance schedule, visit www.amythystkiah.com. For booking venues, festivals, weddings, and private events, call 423-767-5787. A band can be provided upon request.

OCTOBER 2013 | VIPSEEN | 65

SEEN IN JOHNSON CITY Johnson City Country Club

Team A.O. Smith

Golf Classic A

fter enduring weeks of rainy weather, there could not have been a more picture perfect day, Monday, August 26th, to spend on the golf course at the Johnson City Country Club!

Both the 8:30 a.m. and 1:30 p.m. tournament tee-times were kicked off in style by ceremonial shots made by two Dawn of Hope Service Recipients, Bud & Ralph. Morning players enjoyed an energizing breakfast of chicken biscuits, fresh fruit, and yogurt & granola parfaits, compliments of Chick-Fil-a of Elizabethton. Players were served a healthy lunch provided

by Outback Steakhouse of Johnson City, which included grilled chicken, hearty mashed potatoes and caesar salad.

Throughout the day, golfers teed up with Honey Hot Dogs’ signature dogs, a traditional all-time favorite for tournament participants. Players and volunteers were kept cool by the gentle breeze and complimentary beverages provided by Cherokee Distributing Company and Pepsi.

A heartfelt THANK YOU goes out to more than 120 tournament sponsors! Dawn of Hope is truly blessed and grateful that these valued friends and businesses chose to partner with us in this very important fundraising event.

Also, Dawn of Hope sincerely thanks the 88 Players and the 50 Volunteers who helped to make this such a successful event. Strong partnerships with the business community and our many selfless volunteers are critical to achieving Dawn of Hope’s mission, which is to provide the highest quality of individualized and caring services to adults with intellectual and developmental disabilities throughout the Northeast Tennessee Region. Without this unsurpassed dedication and support, we could not have held such a successful tournament! Proceeds of more than $32,000 will be used towards the Developmental, Residential, and Vocational programs, which serve more than 215 adults with intellectual and developmental disabilities from five counties, offered by Dawn of Hope.

PHOTOGRAPHY BY SAVANNA SMITH STORY COURTESY OF DAWN OF HOPE

Lee Chase and Lisa Pawley

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Dawn of Hope Volunteers

Team Cantech

Team Food City

Complimentary Massages by Health Source

SEEN IN BRISTOL Train Station

UNITED WAY OF BRISTOL, TN/VA

COMMUNITY-WIDE KICK-OFF PHOTOGRAPHY AND STORY BY LYNDA FONTAINE

Lorie Bradley, Lisa Cofer, and Debbie Helton

Go the Extra Mile to Turn Life’s Challenges into a Smile. The United Way of Bristol TN/ VA has proudly kicked-off their local 2013 community campaign not only at a lovely venue but with a motivational speaker that fits this year’s theme perfectly.

John Vann

Phil Timp, author of the beautiful book, “Moments That Took My Breath Away” spoke to the room filled crowd along with family members about challenges in his and their lives and how they have been able to see the “silver lining” in every obstacle that comes into their lives. They spoke on how this philosophy has enriched and fulfilled their lives even in times of darkest adversity.

The luncheon was overflowing with hope, courage, and inspiration to make this year a rousing success for the United Way of Bristol and the community.

The luncheon had it all...good food, tears, laughter, entertainment and fellowship. A perfect recipe to encourage the community to give back through United Way of Bristol to help people facing life’s challenges.

Sidney Burns, Emily O’Hara, Robert Havlik, and Kathy Waugh

Debbie Fleenor and Lesa Brooks

For more information on how you can help the United Way of Bristol TN/VA you can call 423.968.4912 or access their web page www.unitedwaybristol.org Karon White, Lisa White, and Brandi Peters

Katie Timp

Kay Ward and Gary Lilly Janice and Jack Weisenburger, and Denise Tran

Greg Weaver and Jessica Rose

Sheila, Kristen and Steven Prince

David Akard and Jerome Julian

OCTOBER 2013 | VIPSEEN | 69

How to Train Your Mechanic for Professional Women (and men can read it too)

KEEPING YOUR CAR GUY IN CHECK

H

ave you ever taken your car into a garage for a $35.00 oil change, only to come out paying a $100.00 or more? In hindsight, did you really need that transmission flush or overpriced air filter? Maybe, maybe not.

The fact is that, like all businesses, mechanics need to make money and upsell their services. But, is the up-sell necessary? That is for you to decide. An educated decision will definitely keep you from spending money superfluously (word of the day).

Here are a couple of things to remember to avoid having to take out a second mortgage for an oil change or other minor work necessary to keep your motorized partner happy: 1. Read your owners manual - It is very important for you to know about your car. Remember your vehicle is your investment. The owners manual is there to help you understand the operation of your car and basic maintenance tips that can save you money. The information that little book gives is irreplaceable.

2. Shop around- Your friends and family always have “a guy” that takes care of their vehicle and is the best mechanic around. Although the advice you get maybe sound, consider it a starting point for your shopping.

Remember that the average hourly rate for dealerships is between $85.00 and $100.00 per hour and your private shop usually range between $45.00 and $75.00 per hour. Diagnostics usually are a minimum of one hour. Check the history of the shop you are considering using for things like longevity, certifications, and complaints.

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3. Don’t be taken advantage of - Ladies, sorry to say that a lot of mechanic shops still see the woman as a target for up-sells. But, don’t feel bad there are a lot of guys out there too that are potential targets. As sexist as it sounds, it is the truth. Never tell a shop that you know nothing about your car. Avoid having to stretch the truth by following Tip No. 1 above, and take a little time to look up your problem on the internet. This will give you an idea of what could be wrong with you vehicle. But, beware, the internet can make you super paranoid as well. Kind of like when you look up your stomach ache and the forum tells you that your symptoms are consistent with an alien dinosaur gestating inside of you.

4. Avoid sticker shock - Make sure you know what your Car Guy’s plans are for your vehicle. Make sure that nothing extra is done with out your permission. Leave him information for contact. As with any relationship, communication is key. If you choose not to leave these instructions, some places may see it as a blank check.

The bottom line is you should take a little time to know your car and your Car Guy or Girl. Break downs happen. When they do, you want to be comfortable with the decisions you make.

As always, it is great talking with you and I look forward to seeing you next month.

Kris Cantu operates an award winning Automotive shop in Kingsport with over 20 years of automotive experience.

SEEN IN JOHNSON CITY Winged Deer Park

P PHOTOGRAPHY BY LINDA COFFEY | STORY BY PAM BLAIR

Milligan students volunteer to help

Board member, Lori DeVoti involves her family as volunteers

Mick Ruth, Erica Hicks & Amanda Johnson

Joe Grandy (Chairman of the Board), Robert Seebacker (Conductor & Music Director) & Bob Powell (General Manager)

Orchestra from crowd

ack a picnic, grab the kids and don’t forget the folding chairs – it’s September and time for the Johnson City Symphony Orchestra’s annual ‘Picnic in the Park,’ an evening of music, food and fun for all ages. This year, hundreds of fans were drawn to Winged Deer Park on Boone Lake, the perfect setting for the outdoor concert held on September 8th. They came by land and sea, with some concert-goers anchoring their boats offshore to hear the musical selections of Conductor Robert J. Seebacher as he led the orchestra through the program’s theme of “A Little Night Music.” While listening to upbeat scores like the Semper Fidelis March by Sousa and familiar tunes from “Mary Poppins,” adults tapped their feet and small children created their own dance routines to the beat of the music. Each year, the orchestra engages the audience with a moving tribute to all military veterans and active duty service members with the Armed Forces Salute, with veterans standing as their service song is played while the crowd applauds their contributions to our nation.

This year’s concert was sponsored by the Johnson City Press and signals the start of the symphony’s 2013-2014 season. The first performance will be held on October 12th at the Mary B. Martin Auditorium in Seeger Chapel at Milligan College. To view the full season schedule and purchase tickets, visit the symphony online at www.jcsymphony.com, or contact the Johnson City Symphony Orchestra office at 423.926.8742.

Rebecca Paluzzi, Schery Collins & Brent Bingham Heather Gilreath

Jean Burns bring her own shade.

Mark & Mary Finucane

Kent & Adrienne Johnson

Fun for all ages!

Deborah Tien & Katie Wright

OCTOBER 2013 | VIPSEEN | 71

DID YOU KNOW? these six popular foods can add 1 high levels of sodium to your diet The American Heart Association recommends that you aim to eat less than 1,500 mg of sodium per day.

When you see the Heart-Check mark on a product, you know the food has been certified to meet nutritional criteria for heart-healthy foods, including sodium.

Breads & rolls

1

Cold Cuts & Cured Meats

Pizza

Some foods that you eat several times a day, such as bread, add up to a lot of sodium even though each serving may not seem high in sodium. Check the labels to find lower-sodium varieties.

One 2 oz. serving, or 6 thin slices, of deli meat can contain as much as half of your daily recommended dietary sodium. Look for lowersodium varieties of your favorite lunch meats.

A slice of pizza with several toppings can contain more than half of your daily recommended dietary sodium. Limit the cheese and add more veggies to your next slice.

1

2

3

Poultry

souP

sandwiChes

Sodium levels in poultry can vary based on preparation methods.

You will find a wide range of sodium in poultry products, so it is important to choose wisely.

Sodium in one cup of canned soup can range from 100 to as much as 940 milligrams—more than half of your daily recommended intake. Check the labels to find lower sodium varieties.

A sandwich or burger from a fast food restaurant can contain more than 100 percent of your daily suggested dietary sodium. Try half a sandwich with a side salad instead.

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5

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Locally sponsored by:

Additional Sponsors:

VIPSeen WKPT WJHL

Serve it up Sassy

WHETHER YOU DISCUSS THE LATEST WHODUNIT, OR SOLVE THE MYSTERY WITH A CODED MENU, THIS DINNER PARTY WILL BE ONE TO REMEMBER. RECIPE DEVELOPMENT, FOOD STYLING, PHOTOGRAPHY, AND ARTICLE BY LIZ BUSHONG

nvestigate and create clues for your guests

beginning with the invitation, a coded menu, recipes, personalized place cards and detective-themed table décor. Invite the usual suspects from your book club, Bunco group or special friends for an intimate and intriguing night of mystery. To add to the theme of the evening, suggest possible characters for guests to “dress the part”.

For this cryptic caper, the scene is set with fall color, foliage, and “private eye” tools of the trade. The orange, bronze, black and red color scheme is the perfect setting for any harvest plot. An antique typewriter provides a message and clues for the curious guests, while a well-traveled suitcase proves to be part of the puzzle to make this an

open-and-shut case. Stacked novels, keys wrapped around napkins, candelabras, and a magnifying glass adds to the indisputable evidence that a mystery is about to unfold. The only missing part is the detective Sherlock Holmes, his sidekick Watson, and his trusty hound which is always following the scent to the next crime scene.

The butler, who answers the door, will welcome and seat each guest at the assigned place setting. The butler could be the host or hostess. As planned, the guests will be “clueless” on what is going on. Some may want to enter the kitchen to interrogate the servers, but no alibi will be approved for this move. All guests should remain seated at the beautifully set table. Each place setting at the table is fully set.

OCTOBER 2013 | VIPSEEN | 73

Serve it up Sassy

The butler introduces the servers and gives a brief synopsis of the unsolved mystery dinner that is about to be revealed. The servers immediately remove everything at each place setting except for the charger, napkins, and container of toothpicks. The toothpicks will be used if the guest needs flatware to enjoy his meal as all the silverware is removed from the table. You can leave the glassware if desired for water or beverage of choice.

The butler gives each guest a coded menu. The guests with their detective IQ will unravel the order of their dinner. The host, hostess, servers and butler are the only ones who know the correct order the food should be served. The menu consists of items that have names related to the chosen theme. Guests match the entrée to the coded item they think is the correct dish. Everyone will have fun deciphering the secret coded menu. Be sure to add a “red herring” to the menu, causing the investigator, the guest, to get off track. The “red herring” (a false clue) could be the appetizer that is pre-set; making the guests think that the dinner isn’t the mystery. The “red herring” thickens the plot and makes the evening more intriguing.

Once the food selections are made, the menus are collected and servers will serve the first course the guest selected. This may be dessert as the appetizer or it may be the main course without silverware. Don’t be surprised if guests snitch on each other as they hide silverware or other place setting pieces.

This menu is cryptic, meaning the dish title has a hidden or ambiguous meaning. For example, the appetizer for this dinner is Roasted Tomato Soup, served in shot glasses with Mini Grilled Cheese Sandwiches on the side. The coded or cryptic name is Savory Beefsteak Shooters. The soup is savory, the beefsteak is a type of tomato and the shooter means it is served in a shot glass. With this title, one could think this would be the main entrée, an appetizer, or a beverage.

For master dinner key menu see page120.

WHODUNIT? ….

WAS It YOU????

Clue 1: Your ______ _____ will take the mystery out of where you should sit at this table.

Clue 2: Even though this is fake, it is yours to take. Keep this spare one hanging around, when the real one can’t be found.

Other menu selections for this cryptic dinner include a “mystery” main entrée.

Harold Schlotter, former fireman from ladder 52 in the Bronx, New York, was known for this dish. His son and daughter-in- law, Stephen and *Mary Schlotter shared this secret recipe. A cryptic mix of meat, vegetables, pasta and cheese provides the base for this masterpiece. Here is the “mystery” of this entrée; no one knows what is in this dish until their fork breaks through the topping-- in this case, a tender flaky pastry crust.

The dessert is coded as Tall, Dark and Handsome, which is a delicious stacked Chocolate Torte. It is good to have a couple of titles that are easily recognized for example, coffee is coded Roasted Buck-Star Roma which is Starbucks Sumatra.

As the mystery dinner is revealed, guests will discover “whodunit” and will deduce that the dinner was an “open-and-shut” case all along. Was it the butler, the hosts, the servers, or the guests at the table whodunit?

For more information about this cryptic dinner go to www.lizbushong.com *Mary Schlotter- http://harborhomestead.com

Make a Statement, Make it Sassy and Make it Yours!

Liz Bushong is an expert in the three-dimensional art ofentertaining.

She transforms simple dining occasions into beautiful and memorable moments by adding a touch of her own “sassy” style. She makes elegance easy for her audience and encourages them to add their own Sassy touch to make it unique .Liz is famous for creating her own version of a beautifully presented tablescape – which she calls a Sassyscape ™ .

In 2009 and 2010, Liz was selected from thousands nationwide to be part of an elite team of 100 professionals entrusted with decorating the White House for the holiday. In 2011, she was part of seven-person team selected to decorate the Tennessee governor’s mansion for the holiday.

Liz has been featured as the monthly guest chef on Daytime Tri-cities, television show on WJHL, the CBS affiliate for the Tri-cities area of Virginia, Kentucky, Tennessee and West Virginia. She is also the creator and host of her own one-hour seasonal television show called “Serve it up Sassy!” for the same market, which aired in 2011.

She has a Bachelor of Science Degree in Consumer and Family Sciences from Purdue University and an Associate in Applied Science degree in Fashion Design from the Fashion Institute of Technology in New York. She is also certified in Decorative Finishes and has been trained as a master gardener. Liz is the author of Just Desserts and Sweets & Savories cookbook. Liz makes her home in Johnson City, Tennessee. She continues to perfect her sassy approach to turning simple dining occasions into beautiful and memorable moments.

To purchase cookbooks, see recipes, cooking, and decorating ideas go to www.lizbushong.com.

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Serve it up Sassy

Roasted Tomato Soup

Yield: 3 quarts

[Cryptic name: Savory Beefsteak Shooters] 5 pounds Roma tomatoes, halved 1 large yellow onion, peeled & sliced thin 3 large carrots, peeled, sliced ½” thick 2 garlic heads, peeled cut in half ¼ cup olive oil 2 teaspoons salt

2 teaspoons black pepper, ground 2- 32 oz. chicken broth 1 tablespoon lemon juice 1 tablespoon Worcestershire sauce ¼ teaspoon ground red pepper, optional

Garnish: Flat leaf parsley or celery sticks.

Instructions: 1. Preheat oven to 450 degrees. Line a roasting pan with Aluminum foil.

Spray foil with cooking spray.

2. In large bowl, combine tomatoes, onion, carrots, garlic, olive oil, salt and pepper.

3. Pour vegetables into prepared pan and bake for one hour. At 30 minutes stir.

Continue to bake another 30 minutes. Remove from oven and cool 10 minutes.

4. Using a blender or immersion blender, blend vegetables to puree or very smooth.

5. In large stock pot, combine puree, broth, lemon juice, Worcestershire sauce, more salt and pepper if needed. Add red pepper if desired. Whisk until smooth.

6. Bring to a simmer over medium heat. Cook 10 minutes.

7. Serve in shot glasses or small glass bowls, garnish with celery sticks and Mini Grilled Cheese Sandwich triangles.

Mini Grilled Cheese Sandwiches

Yield: 12 mini sandwiches

1 frozen loaf of yeast bread, thawed 6 slices sharp cheddar cheese 8 tablespoons butter-melted and divided

Instructions: 1. Spray two 3 ½”x 5 1/2”mini loaf pans with cooking spray.

2. Cut thawed loaf bread into 2- 5 ½”long pieces. Roll flat, then roll up jelly roll style and place in pan.

3. Using 4 tablespoons melted butter, butter tops of bread and allow to rise until double in warm place.

4. Bake in 375 degree oven for 20-25 minutes or until golden brown. Remove from oven, let cool.

5. Cut cooled bread into ¼” slices.

Butter one side of bread slices with melted butter.

6. Cut cheese slices to fit the size of the bread slices.

Sandwich the cheese between two buttered slices.

Chocolate Torte

[Cryptic name, Tall, Dark and Handsome] 1-18.25 pkg chocolate fudge cake mix 1– 3 ounce package instant chocolate

pudding mix 1 1/3 cups water 1/2 cup vegetable oil 3 large eggs 1 teaspoon vanilla extract

Yield: 4- 2” x 2” -3 layer cakes or 24 cupcakes

1 recipe of Chocolate Ganache Frosting 1 cup whipped cream 2-3 tablespoons powdered sugar ½ cup mini chocolate morsels 12-Mona Lisa-Duo Chocolattos Small CC17-06 - chocolate decoration stick www.mlfpi.com

Instructions for Torte Assembly: Preheat oven to 350 degrees. Lightly butter sides and bottom of 8” x 8” inch baking pan. Line with parchment paper to fit bottom of pan. Butter both sides of parchment. Set aside.

In a large mixing bowl, combine cake mix, pudding mix, water oil, eggs and extract. Beat on medium speed to blend.

Pour cake batter into prepared pans. Bake 50-55 minutes or until cake tester comes out clean. Remove from oven. Wrap cooled cake in foil then freeze cake until firm.

Remove cake from freezer; slice frozen cake into 2” x 2” squares.

Place one layer on serving plate. Spread with chocolate ganche frosting. Repeat with each layer to make 3 layers of cake. Frost top of cake, use fork tines to create design on cake.

Whip heavy cream in large mixing bowl. Add two tablespoons powdered sugar to thicken.

7. Butter the grill or lightly spray with cooking spray. Grill sandwiches until cheese melts, bread toasted.

8. Cut sandwiches into 4 triangles to serve with the Savory shooters.

Beat until still peaks form. Place cream in pastry bag fitted with tip # 1M. Pipe dollop on top of stacked cake. Sprinkle with mini chocolate chips, add chocolate roll.

Keep refrigerated until ready to serve.

Chocolate Ganache Frosting Yield: 2 cups 12 ounces semisweet chocolate, chopped finely or morsels 1 cup heavy whipping cream

Instructions: Place chocolate pieces into a heat proof bowl. Bring cream to a near boil in small saucepan. Pour hot cream over chocolate pieces.

Whisk until smooth. To whip ganache, transfer mixture to the bowl of electric mixer with whisk attachment.

Whip chocolate until light and fluffy. Mixture will look like chocolate butter cream.

Schlotter’s Mystery Dish

Yield: 6-8 servings

[Cryptic name Sherlock’s Poulet-izer Surprise] Adapted by Liz Bushong

1 rotisserie chicken 6 slices Swiss cheese 6 slices Black Forest Ham 8 tablespoons butter- no substitutes 2 cups chicken broth-divided 1 tablespoon cornstarch or arrow root 1 cup heavy whipping cream

2 cups cooked cheese tortellini ½ cup frozen peas & carrot combination-thawed and drained 2 cups thinly sliced potatoes-steamed ½ cup chopped, drained, tomatoes with basil, garlic, & oregano 1-17.3 ounce package Puff Pastry Sheets, thawed or 2 cups seasoned and buttered Panko bread crumbs.

1 egg + 2 teaspoons water for egg wash

Instructions: Prepare baking dish, butter 6 large ramekins, 3 ½ inch rounds or a 9 x 13 baking dish.

Peel, slice, and steam potatoes, set aside.

Cook tortellini, set aside.

Drain tomatoes and dice, set aside.

Steam carrots and peas, set aside.

Skin chicken and shred into small pieces or cube. Place chicken in large mixing bowl.

Cut ham and cheese slices into 6-3 ½ inch rounds or leave whole for 9 x 13 dish.

Cut Pastry into 6-3 ½ inch rounds or enough rounds to cover 9 x 13 dish.

Prepare egg wash, set aside.

In large saucepan, melt butter. Mix one cup of chicken broth in a cup, then add arrowroot or cornstarch to dissolve. Pour this mixture into butter in saucepan. Stir to combine. Add heavy whipping cream, whisk until sauce is thickened. Add diced chicken to sauce. If you prefer you can dice the ham and mix with the chicken.

Layer ingredients in baking dish in the following order, potato slices, carrots and peas, tortellini, tomatoes, cheese, ham, and the chicken white sauce. Place a pastry round on top of dish. Cut slits in crust for steam to escape. Lightly brush pastry with egg wash. Bake at 400 for 15-20 minutes until crust is golden brown.

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SEEN IN BRISTOL Sugar Hollow Park

Sullins Academy 5K Run/ Walk & Kid’s Mile Run PHOTOGRAPHY BY MICKEY BAKER | STORY SUBMITTED

T

he Sullins Parents Association (SPA) hosted its premier Scholarship 5K Run/Walk and Kid’s Mile run at Sugar Hollow Park on Saturday, September 14. Fifty runners gathered at 8:00 a.m. to raise money for need-based scholarships at the local independent school. Students in Kindergarten to 8th grade are eligible for these scholarships, which help with the annual tuition. The school annually provides over $100,000 in scholarships and financial aid to area families.

Sullins Academy is accredited by the Virginia Association of Independent Schools and has served Preschool - 8th grade students in the Tri-Cities region for the past 48 years. For more information about the school, visit the website www.sullinsacademy.org or call 276-669-4101.

Sullins Academy maintains a nondiscriminatory policy towards the admission of students to the programs and activities of the school. Students of any race, color, creed, sex, or national origin may be admitted.

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C

hristmas is coming and it will be here sooner that some of us may care to admit. It is a season for friends, food, and giving so make sure that you are prepared on all fronts. The VIPSEEN gift guide can help you with one aspect of your holiday travails and offers many varying ways to offer a gift for all of the people in your life. We don’t give the same gift to a loved one that we might an office worker and we would never give the same gift to our mother-in-law that we would our sibling so some care should be taken when shopping this holiday season. The gift guide will help everyone, whether you are shopping now or the night before, but remember that shopping early means less stress later. So peruse the next few pages and take a look at the many options that are offered by both local and long distance vendors and take the time to pick out the perfect gift; for whomever you are gift-buying for.

One of a Kind Gallery Corona Art Glass. Fused Dichroic Glass is a multi-hued, fusible glass with a thin metallic coating applied in a vaccum surface. Corona Art Class uses thin glasses to reduce the weight of jewelry for comfort.

604 State Street Bristol, TN 423-652-2648 www.oneofakindgallery.org

About Face

Everyone give the gfit that you know will be loved – an About Face gift certificate!

MICRODERM FACIALS, DERMAPLANE, BOTOX, DERMAL FILLERS, SKINPEN MICROTHERAPY, ZO, OBAGI, OXYGENETIX, LATISSE

www.aboutfacebristol.com Bristol 615 Volunteer Parkway 423-989-3223

Blakley Mitchell The St. Croix collection at Blakley Mitchell is the perfect way to make your man happy this Holiday Season.

517 State Street Bristol, VA 24201 276-669-0116

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240 Broad Street Kingsport, TN 37660 423-245-8351

Abingdon, VA 966 West Main Street 276-525-1693

Cedar Bluff, VA 677 Steeleburg Highway 276-385-1111

Blackbird Bakery Blackbird cakes made from scratch.

Great for any Holiday or special occasion.

56 Piedmont Avenue Bristol, VA 276-645-5734 www.blackbirdbakerybristol.com

Medtrim Spa Vanity Looking to soften fine lines or unwanted wrinkles this Holiday Season? A gift certificate from Med Trim Spa offers the perfect gift with a wide range of cosmetic procedures such as, Botox, Dysport, Xeom, and much more.

3101 Lee Highway Ste #1 Bristol, VA 24202 276-466-5100

Cranberry Lane Shop Cranberry Lane for all your Byers Choice needs. We are the areas premier dealer offering a complete line of Carolers, Kindles, and accessories. We also carry the Willow Tree Collectibles, Kringlekins, and Elves Themselves.

Historic Downtown Bristol Open 10-5 Monday thru Saturday 276-669-9899

Cindy Saadeh Fine Art Gallery Neeta Beads Recycled handmade metal jewelry make the perfert Holiday gift.

Availble at Cindy Saadeh Fine Art Gallery 128 E. Market Street Kingsport, TN 423-245-2800 www.cindysaadeh.com

Gracious Designs Custom Florals, Fall Décor and much more, all you need for Fall decorating!

Book Your Holiday Consult Now! 2527 North Roan Street Johnson City, TN 117 East Main Street Jonesborough TN 37659 USA

Beaty’s Shoes

Mauk’s

Step into Fall with a large selection of shoes, purses and acessories this Fall. Hurry in while selection lasts!

Aprons, Charles Viancin silicone lid covers are only a few of the unique gifts you can find at Mauks.

1805 N Roan St Johnson City 423-282-2357

1163 N Eastman Rd Kingsport 423-245-8573

101 W Main Street Jonesborough, TN 423-753-4648

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Kaley’s and Co.

Leather, Lace and pearls just a few unique treasures you can find.

139 E Main St Jonesborough, TN 37659 (423) 753-5305

Pens Floral kick off the Holiday Season with a wonderful fall flower arrangement by Pens Floral Bristol’s only Downtown Florist 32 Moore Street Bristol, VA www.pensfloral.net 855-339-2460 276-644-4600

Pretty Girl Station Pretty Girl Station is pleased to present YOON, cashmere and cashmere-blend sweaters. YOON is a centuries old,family business that starts by raising the cashmere goat and ends with beautifully designed garments.

505 State Street Bristol, VA 276-644-4701

Shoozies This spectacular piece from the Brighton collection would make the perfect Holiday gift. The Adriel Necklace is a 16” necklace with adjustable closure, lobster claw, pendant drop, 2” matenal, swaroski crystal finish, silver plated available at Shoozies.

Bristol Mall A gift certificate from the Bristol Mall makes the perfect Holiday gift.

500 Gate City Highway Bristol, VA 276-466-8331

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Downtown Bristol 527 State Street Bristol, VA 276-644-3275 Kingsport (behind Starbucks) 1880 N. Eastman Road Kingsport, TN 423-247-3995

Cosmetic Laser Skin Care SkinPen: A medical state-of-the-art tool to address acne scars, stretch mark and wrinkles. Through our exclusive form of microtherapy products penetrate more efficiently more efficiently and the body’s ability to produce new collagen is stimulated while creating healthier skin.

110 Med Tech Park Johnson City, TN 423-929-2111 info@JohnsonCityEye.com 225 Midway Medical Park Bristol, TN 37620 423-989-2020 info@JohnsonCityEye.com

Nest Interiors An Eclectic mix of upscale Farmhouse Chic, inclusive of architectual and Industrial Elements for Home and Garden.

1902 Knob Creek Rd. Johnson City, TN 423-979-6378 101 Fox St. Jonesborough, TN 423-444-6351

Bowman’s Jewelers New dramatic sliced genuine gemstones stone drop style earring set in 14k in beautiful vibrant colors.

On sale now 40% off –prices average RETAIL $949.00 SALE $569.00 –Free Layaway till Christmas.

Limited supply no 2 pair alike so Hurry in!

2111 N Roan St # 25 Johnson City, TN 423-282-8101

Boones Creek Potter’s Gallery Handcrafted gifts by over 400 local and regional artists, pottery, jewelry, paintings, turned wood and more.

Free gift wrap! Shop Local!

2362 Boones Creek Road Johnson City, TN 423-753-0204

Tri-Sup Tri-Cities Stand Up Paddle Board Company The Betty Board is the lightest recreational SUP on the market. Slim & yet stable, it’s perfect for lake hopping.

514 State Street Bristol, Tn 37620 423-652-0220 www.Tri-Sup.net OCTOBER 2013 | VIPSEEN | 81

SEEN IN KINGSPORT MeadowView Conference Center & Resort

Tournament of Roses Gala M

aking dreams come true, that is the mission of the Dobyns-Bennett Band Boosters and that is what they are determined to do. The DB band has been invited to participate in the 125th Pasadena Tournament of Roses Parade on New Year’s Day and with only four months left to raise funds to make this possible, the boosters are in full money raising gear.

Dobyns Bennett Band has been invited three times to the parade and as a special honor the President of the Tournament of Roses Parade, Scott Jenkins, came in person to celebrate this achievement and give thanks to the DB band for all their hard work.

The Tournament of Roses Gala recently held at the lovely MeadowView Conference Center & Resort was adorned with rose petals and red decor, and for those who attended the spectacular event the evening held treat after marvelous treat.

The venue offered guests the opportunity to have pictures taken in a beautiful Mercedes Benz with the women wearing a Queen of Rose Parade sash and holding a bouquet of roses while the men wore a top hat and dark glasses. The well thought out evening also offered silent and live auctions while guests feasted on delicious filet mignon. Later in the evening dancing to the Spirit of Soul Band was enjoyed and a perfect way to end the night. All-in-all everyone looked to have had a spectacular time for a worthy cause, our area teens involved in the Dobyns-Bennett Band for which Kingsport is very proud of.

Scott Jenkins – Tournamnet of Roses President and Laffe Cook- DB Band Director

Pat Turner and Katrin Neglia

Carla Bowman and Jordan Fleming

Heather Cook and Rhonda Grimes

Help the Dobyns-Bennett marching Band make their dreams come true, send an email to dbbandsponsoramile@gmail.com

Kingsport Mayor Dennis Phillips, Scott and Cindy Jenkins receiving key to the City

PHOTOGRAPHY AND STORY BYLYNDA FONTAINE AND RHONDA GRIMES

Randy and Beverly Thomas and Sharon and Darrell Duncan

Ron and Colette George, Lyle Ailshie and Valeri Joh

Pal and Sharon Barger

82 | VIPSEEN | OCTOBER 2013

Jerry and Judy Shoun, and Sylvia and Hunter Wright

Jennifer and David Golden

Chris Hampton, Scott Jenkins, and Laffe Cook

Rhonda and Marcus Grimes

Libby and Tony Greer

Debbie and Thomas Gilbert

Tom Padgett and Amy Stewart

Jane and Chris Morris

Pam and Tom Segalhorst

Jim and Sydney Cooper

Emily and Katie Westbrooks

Rhonda and Jeff Smith

Sarah Aulds, Linda Lamb, and Debbie Waggoner Leslie and Byron May

ARTIST PROFILE: Virginia Buda

VIRGINIA BUDA W

hen they came to the United States in the 1960’s Virginia Buda’s parents, like many other Cubans at the time, sought out the simplicity and freedom that was so lacking in their home country. Unlike many other Cubans, however, Buda’s parents settled not in Miami, but in the Old Dominion: the Commonwealth of Virginia. Visits to Miami were yearly, but Virginia never felt the connection with her extended family or the Cuban community that she might have had, had her parents settled there. This missing connection has led her to seek out and create those connections in other parts of her life, thus leading to her most recent project in its fifth year: Artlandia.

STORY BY LUCY HONEYCHURCH

OCTOBER 2013 | VIPSEEN | 85

ARTIST PROFILE: Virginia Buda Buda admits that Artlandia is not a new concept, “There are shows like it everywhere. Just “google” arts and craft shows and you’ll find a plethora of events that span from regional to international shows; however, what you never see advertised, for obvious reasons, are private home shows, which is where the idea of this event began.” Buda was first introduced to the idea of these home craft shows when two sisters who live in her neighborhood invited her to come to their home. “Walking into a home infused with well-crafted and beautiful handmade arts and crafts pieces was a pleasure. It wasn’t just about what I could buy though, it was about the sense of home and community that they had created in their cottage.” After she attended another home craft show Virginia Buda was hooked on the idea that these small craft shows could be brought to the larger public.

When she and her husband lived in Charlotte, and before they had children, Buda admits that they were able to take in any sort of music or art scene that they wanted. Upon having children and giving up her job to stay at home with them however, she realized that a large part of her life was simply inaccessible and that left a void. “I felt disconnected from the things that were of personal interest to me and that was hard to deal with,” so the idea of creating something that will bring people together over the love of arts and crafts is what really gets Buda going these days. She strives to ensure that everyone who wants to be involved can be and that the public is given a glimpse into a world that is special to her and to so many others.

Artlandia always takes place on the first weekend of November right before the Christmas shopping season begins so that those who attend are able to purchase unique gifts for friends and loved ones. This year’s show, located at The Charles in downtown Johnson City, will feature over thirty artists who are all specialists in their crafts which are unique and not mass-produced. The event is not directly connected with any business organization, however community supporters like Kate Van Huss, from Earth Fare and William Bailey of The Charles have made this road much easier to travel on. “They connect with people like me and, in turn, are providing an opportunity for artists to reach out to the public through these types of shows which strengthen community,” Buda explains. Virginia Buda takes a moment to ponder what she has done so far and where she wants to go with her artistic endeavors. I ask her what she is thinking about.

“Community,” she replies. “I’m surrounded by people, in this area, who strive for these same goals and who continue to inspire me to make a positive difference.” The perfect comment from a person who strives so hard to bring joy to lives of others through the simplicity, the complexity, and the sheer awesomeness of hand-made and home-made art.

Find Virginia Buda on facebook: artlandiajc or email vbudadesigns@gmail.com for more information.

86 | VIPSEEN | OCTOBER 2013

LOOK FOR

DOUGIE-FRESH (AKA DOUG BUDA), PARTNER FOR LIFE

VIRGINIA’S

NEW EVENT,

YUM-YUM,

INTERNATIONAL

TAPAS IN THE

SPRING OF 2014. {Proceeds go towards a public art project in Southside Neighborhood the tree streets.}

OFELIA SALAZAR, “MAMI” LATIN ENERGIZER BUNNY WHO LOVES ME - FOR ME

WANDA BUDA, MOTHER-IN-LAW AND TREE STREETS UNSUNG HERO.

ARTIST PROFILE: Virginia Buda

A Sampling of artists Aleta Chandler A local artist with a flair for cool, quirky designs. In both jewelry and clay she creates functional wares that make the eye wander and the brain wonder. Her pottery has a rustic yet industrial look while her jewelry combines recycled cogs with upcycled vintage adornments and other found objects.

Ask her where you can find her stuff at:aleta_nc@yahoo.com or on facebook at www.facebook.com/ Almost.Aleta.Studio

Alice and Joey Salyer The common thread in our work is fascination with the beauty and patterns formed through natural processes of growth and decay, both in natural and man-made objects. Unexpected grace, beauty and common patterns arise in the abstract textures and colors of rust, clouds, leaves or ice.

Alice and Joey are Johnson City based fine art photographers. The work ranges from $10 - $100.

Contact: Alicesalyer@gmail.com Joeysalyer@gmail.com

Angelica Markland {Artistic Icing}

Artistic Icing is jewelry made from different mediums including metal, leather, vintage and found objects. I have a love of creating and repurposing things. I want to create “feel good” - “go-to” pieces that you want to wear on a daily basis.

I give old things new life and create new things to treasure.

Angelica Markland www.artisticicing.com

OCTOBER 2013 | VIPSEEN | 87

SEEN IN JOHNSON CITY Carnegie Hotel

2ND ANNUAL RED LEGACY

Red Carpet Gala T

he second annual TN Carter County Sheriff’s Red Legacy Rock N Red for Recovery was held on September 7 at 6:30 p.m. at the Carnegie Hotel in Johnson City TN. Layla Wright and Angelee Murray started Red Legacy Recovery June of 2012.

Sonya Grubb, Chira Evans, and Shelly Huber

Red Legacy Recovery is a worthwhile cause for the community to support inspiring change while cultivating strength for the women who are overcoming their obstacles to become productive members of the community, living free of the bonds of their addictions.

Red Legacy continues to provide life skills training to women in the Carter County Detention center and to the women living at the Oxford House Appalachia. Red Legacy also provides a professional network for women outside of the jail system and open workshops to all released women and to the general public. Red Legacy provides classes on relapse prevention; recovery skills and offers case management for the State of TN.

Verna Helton, Rose Helton, and Karen Smith

The evening included a gourmet dinner, fashion show with DJ Chris Reddick, a live auction, a tribute to Sam Mays, and a performance by Erica Curtis. Photography provided

by VIP SEEN and Keith Dixon Studios.

If you would like additional information contact redlegacyrecovery@gmail.com or call Layla Wright 423773-5519 or Angelee Murray 704-689-5091

Jennifer Bridwell and Michael Smith

Photography by Susan Couch | Story Submitted Greg Edwards, Camille Mosley, Zac Thomas, and Josh Carter

Jane Ann Carico and Greta Ramey

Joel and Judy Veeneman, Ashley and Jason Blevins

Thomas Smith and Jessica Harris

88 | VIPSEEN | OCTOBER 2013

M Vintage

Christina Harrison, Katie Baker, and Janet Hicks

Chad Cash and Savanah Collaugh

Ren Allen and Keith Dixon

Tracy Buckles and Layla Wright

Angelee Murray and Jane Murray

Red Legacy Models

Layla Wright and Joyce Wright

SEEN IN KINGSPORT Warriers Path State Park

Jefferson Elementary 4th Grade

Nikki Duncan, Abigail Woodring, Gabby Blevins and Natalie Emory

Mrs. Amy Frye’s Class (Jefferson 4th Grade)

Felicia Heaton, Nicole Bogart, and Wendy Ray (nuclear fuel)

Mrs. Mitzi Hammond’s Class (Jefferson 4th Grade)

PHOTOGRAPHY BY CHELSEA RAE

Amy Frye and Mitzi Hammond

Amy Frye & Mitzi Hammond

OCTOBER 2013 | VIPSEEN | 91

BUSINESS PROFILE: Pop-A-Lock

P

op-A-Lock is the country’s largest group of locksmiths, providing 24–hour locksmith service across the country. As a result of years of dedication to pride in service and customer satisfaction, we have developed a reputation for fulfilling customer needs quickly and professionally. Today, Pop-A-Lock is home to the nation’s most trusted locksmiths.

OUR FEATURE LOCKSMITH SERVICES AT POP-A-LOCK INCLUDE: LOCKSMITHING - We specialize in residential locksmith, commercial locksmith and car door unlocking services – covering everything from key cutting to lockpicking and much more.

ROADSIDE ASSISTANCE - Although we are primarily locksmiths, we are always here to help you with emergency services including lockouts, flat tire assistance, jump starts and gasoline delivery.

CAR LOCKSMITH - When it comes to unlocking a car, we provide the fastest, most reliable lockout service 24 hours a day, every day of the year – all at low rates and fully insured.

EMERGENCY DOOR UNLOCKING - Pop-A-Lock is proud to have pioneered the Emergency Door Unlocking (EDU) Program - a free community service dedicated to saving children who are inadvertently locked in vehicles.

Tri-Cities (423) 232-6736 92 | VIPSEEN | OCTOBER 2013

Maybe you have seen our trucks and cars driving around the area or you have had to call on us for our services, either way, if you are not familiar with our company then you will be soon. Pop A Lock is a Tri-Cities company that handles commercial, residential, and automotive locksmithing and we aim to be the best locksmith and unlocking mobile technical service in the world. A lofty goal, we know, but one that we are on our way to achieving more and more each day. We offer a security and peace of mind that is unsurpassed by any other locksmith in the area. Each Locksmith that works for Pop A Lock is professionally trained and is made to pass an FBI background check before being hired.

No criminal will ever have the key to your place!

Pop A lock is available 24 hours a day and seven days a week with no extra charge for weekend calls, although our rates will vary depending on the time of day. Our company offers roadside assistance that ranges from car door unlocking, to tire changing services, to jump starts and fuel delivery. We will rekey any type of key, and can master key places like apartment buildings, install digital locks, deadbolts, and push bars.

Have trouble with your car? Pop A Lock can help with that too. They can repair or replace the ignition, rekey the outside locks, and can create or key metal keys, transponder keys, and high security laser cut keys. Any type of car key can be made by Pop A Lock! We can also make motorcycle keys, program remotes for cars and also push button start for those chilly winter mornings when going out to start the

car is thought better of.

We can pick your lock if you are locked out of your house, but we can also install a traditional or digital deadbolt. We offer locks that cannot be picked or keyed and we also offer deadbolts that can only be locked from the inside.

Just about anything that can be done with a lock we can handle and we can take our services to anyone who needs them, whether it is one door that needs to be serviced or one-thousand.

Pop A Lock is a nationally recognized locksmithing company, but our Johnson City location is locally owned and operated. We have ties to the communities that we serve since our employees are from the Tri-Cities region. There is no job too small or too large for us to handle and we always work with the utmost professionalism. We can program computer chip keys, install biometric locks, electronic locks, high security locks, and access controlled systems.

Call us next time you find yourself locked out or in need of a master key for your apartment complex, a deadbolt for your house, or a remote start for your car. Our local office and national company works hard to keep your business once you have entrusted us with your locksmithing needs because having a access to your house or car should never be limited by having lost your keys.

Our mission is to be the best locksmith and unlocking mobile technical services company in the world.

OCTOBER 2013 | VIPSEEN | 93

94 | VIPSEEN | OCTOBER 2013

SEEN IN JOHNSON CITY Johnson City Country Club

Team Quillen ETSU Physicians

Al Hamlett, John Abe Teague, Dan Bragg, and Leslie Dalton

Golf

Team Corporate Insurance Group

Tournament Team TriSummit Bank

C

ourt Appointed Special Advocates (CASA) of Northeast Tennessee held its 8th Annual Golf Tournament on Monday, August 19th, at the Johnson City Country Club raising almost $10,000 for the organization. This golf tournament was selected as an official round one qualifier for The BIG Tournament. The BIG Tournament is the biggest amateur charity golf tournament in the world, and the top players from Round One tournaments will be invited to the regional qualifier to represent their charity for a chance to win over $10,000.

Since this was an official round one qualifier, the roster was full and everyone was playing their best. The Hensley and Hilton team took the First Flight trophies with a score of 47, the Pepsi team took second with a score of 52, while the Professional Payroll Services came in a close third with a score of 57. CASA also hosted mini golf lessons for children who would not normally have the opportunity to come to the country club and learn from the golf pro.

Team A.O. Smith

Emily Tester, Karen Jones, and Lauren Pealor

To learn more about CASA please visit www.casanetn.org.

PHOTOGRAPHY AND STORY BY SAVANNA SMITH

Team Greeneville Exchange Club

Team Hensley

OCTOBER 2013 | VIPSEEN | 95

SEEN IN JOHNSON CITY Ligero Cigar Lounge

Reedy Creek Wine Tasting at the Ligero Cigar Lounge

It

was a crowd filled room at the Ligero Cigar Lounge Thursday evening, August 22nd. Owner of Reedy Creek Vineyards, Michael Reedy, hosted a wine tasting featuring his very own wine. Members continued through the door all evening as Michael explained type and history of his wines. He featured many of his popular choices such as Fallen Oak “Ardoisiere Viognier,” Fallen Oak “Slate Reserve” Chardonnay, and Fallen Oak Syrah and also brought some that are a little less known such as Reedy Creek La Diabla. Everyone was more than happy to try each type while accompanying the taste with some of Ligero’s best cigars.

Those who were not in the mood for wine were easily accommodated by Libation Station and their large selection of tap beers. Another successful evening for the Lounge and Reedy Creek Wines as every guest enjoyed themselves and many even purchased bottles of wine for their home.

Lee House, Kyle Boren, and Michael Lester

Ester Verhovsek and Leesa Hyder

James Kneff and Adam Smith

PHOTOGRAPHY AND STORY BY SAVANNA SMITH

Michael Reedy and Jeff Greeley

Steve Finney, Andy and Erica Arnbrister

Dean Cox and Wayne Bays

Jill Salyers and Rusty Little

Jim Godfrey and Rob Sampson

Tom Huddleston and Sam Huddleston

Richard and Kirsten Hall, Lisa and Mike Monforte

96 | VIPSEEN | OCTOBER 2013

David and Marijo Harvey, and Brian Liley

Bolivar Vasquez

Fine Dining & World Class Golf

MEMBERSHIP. This is your place.

Inquire about our Social & Golf Memberships.

276 645 6955 22512 Clubhouse Ridge

SEEN IN JOHNSON CITY ETSU

PHOTOGRAPHY BY MICKEY BAKER | STORY BY LUCY HONEYCHURCH

T

he National Down Syndrome Society describes itself as, “the national advocate for the value, acceptance and inclusion of people with Down syndrome� and an advocate is what they certainly are. The organization helps to raise millions of dollars each year for expectant parent support, research, community support, and political advocacy. Without this organization one shudders to think how families would be able to deal with the personal and social obstacles of raising a Down syndrome child, but the NDSS makes these obstacles more manageable. One way that they NDSS helps to bring awareness to Down syndrome is through a program called Buddy Walk.

In 1995 Buddy Walk was started in order to bring awareness to Down syndrome and to promote the inclusion of those affected with Down syndrome. That year there were 17 walks held nationally and this year there were 250 nationwide. The walk has blossomed into a special event held in various communities and each year the Buddy Walk continues to add more communities to its venue list. More than 295,000 people participated this year and helped to raise over 11 million dollars. To say that Buddy walk has grown exponentially would be quite the understatement.

Buddy Walk is a terrific day filled with fun family activities.

No one who walks needs to know someone with Down syndrome, because everyone is welcome to attend, have fun and help raise money for a great cause. Dogs are welcome in some places and it is encouraged that you bring friends and family along with you: the more the merrier. The walk is a mile in length and NDSS can help anyone to get a Buddy Walk started in his/her community. The point is to have fun, meet new friends, and raise money for a good cause.

In a day and age where so many of us worry so much about our own lives and so little about the lives of others, it is refreshing to see an organization be so selfless and altruistic. NDSS only cares about making the lives of Down syndrome children and their families better. Buddy Walk and NDSS help to bring positive attention to those with Down syndrome and to advocate for those who have for so long had no voice. The inclusion of all people in society makes for a stronger community and gives us all a better place to live. It is with this idea of inclusion in mind that NDSS and Buddy Walk work hard to bring nonDown syndrome and Down syndrome affected people to each other in an environment of acceptance and inclusion and community.

98 | VIPSEEN | OCTOBER 2013

OCTOBER 2013 | VIPSEEN | 99

SEEN IN KINGSPORT Old DKA Building

Kingsport Fall Spectacular

PHOTOGRAPHY CONTEST AND EXHIBITION

Abbey Mullins, Charlie Mullins, Jarend Calton, and Harley Miller

Lucy Fleming and Phillis Fortney

Deborah and Phillip Ramey

Lisa and Jeff Faust

Pete and Marguerite Bailey

Emily Westbrooks and Ann Fortney

Dick and Wayne Fortney

Diana Johnson-Martin and Fred Martin

Anne Franklin and Edna Walker

John and Beth Grimm

Monty McLaurin and Mike Earls

A

s the sun was setting the evening glow shone upon the room and its many treasures including owls, eagles, a cannon, a cat adorned as Mona Lisa, several hot air balloons, honey bees, pigs, trees and a babbling brook just to name a few of the wonders....it was a glorious sight and one that has occurred for the past 11 years in downtown Kingsport.

If you haven’t guessed by now I’ll let you in on the mystery, I’m referring to the Kingsport Fall Spectacular Photography Contest and Exhibition.

Ann Fortney has been the force behind this beautiful event that continues to intrigue viewers with the amazing talent of photographers from our region. The exhibit includes hundreds of pictures in many different categories. Photographers of all levels including youth, amateur, and proficient are invited to submit color or black-and-white photos in any or all categories of Nature, Pictorial and The Carrie Penley Themed category, named in honor of Ann Fortney’s late mother. The theme for this years Carrie Penley Special Category was, “Up, Up and Away”. Next years special theme is “Motherly Love” , so dust off that camera and start clicking away, who knows you may win a cash prize and ribbon!

Frank and Myra Renault

Christy and Jim Rigsby

Debbie Dillard

The event is free of charge and everyone is invited to view the submissions and vote in the People’s Choice Award Category.

For more information on how you can learn about this creative event, you can access the event FaceBook page @ Kingsport Fall Spectacular Photography Contest and Exhibition.

Matt Barr and Lindsay Daniel

Josh Trimm PHOTOGRAPHY AND STORY BY LYNDA FONTAINE

OCTOBER 2013 | VIPSEEN | 101

Downtown Kingsport Pays It Forward

& Broad Street Cruise In

PHOTOGRAPHY BY BRIAN HULLETTE AND RITA DYKES STORY BY RITA DYKES

O

n August 17, downtown Kingsport businesses showed their appreciation for all of the community support during the recent flood that affected many establishments throughout the area. Merchants participating in the Downtown Kingsport Pays It Forward event paid the sales tax on all purchases that were made during the event. Sidewalks and stores were filled with exquisite home décor, art, jewelry, delicious food, and much more. Participating merchants included; Bagel Exchange, Charmed Southern, Cindy Saadeh Fine Art, Bear N Friends Toy Shoppe, Style Gifts & Custom Framing, Nooks & Crannies Antiques, Barberitos Kingsport, Haggle Shop Antiques, Variety Printing & Gifts, and little cake.

Adding to the excitement of the day, Broad Street and Main Street was transformed into pure beauty with the Broad Street Cruise In. Breathtaking cars and trucks sparkled in the sunshine as onlookers admired the uniqueness of each and every one. More than 300 vehicles of all makes, models, and colors from all around the region were showcased in the Downtown Kingsport Association event. Proud owners were anxious to talk about their prized possessions as they engaged in conversations with fellow enthusiasts.

Dirt Werks

The event was not just for adults, children had a blast bouncing and jumping in giant inflatable bounce houses, getting their faces painted with amazing designs from local artists, riding ponies, and much more.

For more information, visit the Downtown Kingsport Association’s facebook page.

Brooklyn Sproles

102 | VIPSEEN | OCTOBER 2013

Regan and Tabitha Mitchell

Variety Gifts and Printing

Pat Dukes and Bill Potts

Kaitlynn and Baylee Sturgill

The Smithson

Thatcher and Angel Wiley

Bob Robinette

Posh Spa and Salon

Taylor Family

Madison Lipe and Phyllis Conkin

Graycen Harkleroad and Aislinn Ryan

Charmed Southern

Jessica Carney and Aj Crews

Cindy Saadeh Fine Art Gallery

OCTOBER 2013 | VIPSEEN | 103

SEEN IN KINGSPORT Kingsport Center For Higher Education

Austin Jones and Bill Long

Blaike Releford, Savannah Hunter, Jordan Feagins, Dustin Waugh, and Michael McLaughlin

T

oday’s students are tomorrows heroes. Congressman Phil Roe hosted the 4th annual Military Service Academy Day recently at the Kingsport Center for Higher Education. The successful turnout of students and parents were given the opportunity to speak with representatives from the United States Air Force Academy, United States Coast Guard Academy, United States Merchant Marine Academy, United States military Academy, United States Naval Academy as well as the Army, Navy and Air Force ROTC. Tennessee residents between the ages of 17 and 23 may apply to any of the four service academies if they meet eligibility requirements in leadership, physical aptitude, scholarship and character. According to Roe. “Our nation’s service academies provide and excellent education to qualified young men and women who want to serve their country, it is inspiring each year to see young people in our state who want to serve, and I encourage those interested to apply. I look forward to recommending some of our state’s best and brightest student this year.’

The attendees were treated to a plethora of breakfast goodies from Chick-fil-a and Seavers donuts while picking of propaganda from all the academies to help aid in their decision process.

Frank Barrera, Samuel McNeal and Joshua McDaniel

Frank Lunsford Jr. and Frank Lunsford Sr.

Mark and Luke Collins

Caleb Worley and Cole Tester

Tennesseans interested in being nominated to one of the four service academies for the Class of 2018 should apply

by November 1, 2013.

PHOTOGRAPHY AND STORY BY LYNDA FONTAINE

Chaz and Chuck McCracken

Seleste, Robert and Gerry Hambrick

Blaike Releford and Rick Washburn

Bill Bellew, RADM Frank Anderson, DC USNR 9Ret), RADM John McKinley, USNR (ret)

Kaye Evans and Savannah Hunter

Congressman Phil Roe, student and Col. Vogt

104 | VIPSEEN | OCTOBER 2013

Alec Boye and Rusty Wilkerson

Dustin Waugh Sr. and Dustin Waugh Jr.

Kenneth Byrd, Andrew Vick, and Anne Herndon

Patterson Cox, Congressman Roe, Shannon Scott

Felix Gampe and Stacy Perseghin

Making lashes

flutter!

Sherrie Bacon - East Tennessee's ONLY Certified Advanced Eyelash Professional and Xtreme Lashes™ Educator 423.232.7437 • 129 East Springbrook Drive • Suite 2 • Johnson City sherextensions.com • facebook.com/sherextensions

2nd Annual

SEEN IN JOHNSON CITY VENUE

Tamara Marshall, Greta Wilkinson, and Krista Wharton

T

he 2nd Annual TriCities Baconfest was held at VENUE at the King’s Centre in Downtown Johnson City, Tennessee on Saturday September 7, 2013. As bacon reaches a cult phenomenon, this event did not disappoint for those who call themselves meat candy connoisseurs.

“This year we decided to pull in the reigns and make this an all-inclusive event,” stated Travis Woodall, Director. “In total we had 14 food stations, 18 gourmet dishes and 5 types of bacon served up throughout the event. The participation was phenomenal and we’re hoping to grow it even more at the 3rd annual event.”

In total, almost 700 bacon loving fans were in attendance, including the 2013 Little Miss Bacon Bit, Stella Stimpson of Lebanon, Virginia who won the title with her knowledge of bacon and cute hog call. In addition to Little Miss Bacon Bit, bacon eating challenges, a Mr. and Miss TriCities Baconfest was crowned, and the Golden Griddle award was given to Hokie Smokie of Johnson City for their crowd favorite bacon brisket shooters.

Hokie Smokie, Jeff Bailey and Chuck Bailey

Blue Moon, Clayton Van Huss

“We were so proud to be able to make this a special event and give back to a charity like Special Spaces of the Tri-Cities,” continued Woodall. “All of the hard work of our volunteers and sponsors like Bank of Tennessee and StorageMax of Johnson City was to help build a dream bedroom for Riley Cox of Kingsport. Any time we get the opportunity to produce an event and give back to someone in need is a good thing.”

The date for the 3rd Annual TriCities Baconfest has been set for August 30, 2014. Tickets again will be limited. For more information on this year’s event, visit www.tricitiesbaconfest.com.

Kelly Leonard, Dawn Carcich, Amy Clark, and Pamela Powers

Kate Van Huss, Earth Fare

PHOTOGRAPHY BY DANIELLE HAHNE STORY SUMBITTED

Brandi Woodall and Rebecca Hennessee Donna and Trinity Lancaster

106 | VIPSEEN | OCTOBER 2013

Blackthorn, Forrest Catron and Ryan Stripp

Cakebuds Bakery, Kayla and Timmy Norman

The Battery, Jason Vanover and Thomas Swafford

Tipton Street Pub, Elizabeth Helbert

Stephen Cook and Mike Cook

Gourmet, Matt Clark

Marnie Mccracken, Lacy Stultz, Dusty Woodard, Nancy Hathaway, Theresa Boyd, Felicia Wexler, and Carolyn Eads

Holy Taco, Lyle Marston

Rudy Allen

Matt and Danielle Hamilton

Krazy Krepe Cafe, Karina Hirst

Travis  Woodall

OCTOBER 2013 | VIPSEEN | 107

Happy Birthday, Kim! We love you-VIP Family Happy Birthday, Michelle!

Happy Birthday, Melissa Hipolit!

Happy Birthday, Mike!

Happy Birthday, Ina Mallory!

Happy Birthday, Carmen!

Happy Birthday, Alan Bracken!

Happy Birthday, Sandy Baker Debor (Sis)! We love you!

Happy Birthday, Helen Scott!

Happy Birthday, Winnie Byrd!

Happy Birthday to BOTH, Jill Salyers and Rusty Little!

Happy Birthday, Hollie!

Happy Birthday, Vince!

Happy Birthday, Tina McNeil!

Happy Birthday, Jackie Ewing!

Happy Birthday, Tommy Snapp!

Happy Birthday, Shantell Bogle!

108 | VIPSEEN | OCTOBER 2013

Happy Birthday, Denise Burdine!

Happy Birthday, Shaunda Blackwell!

Happy 5th Birthday, Jada Miller, We Love You, Grandma & Pappaw!

Happy Birthday, Rissa!

Love you so much, Savanna!

Happy Birthday, Chuck Stieler!

Happy Birthday, Steve Allison!

Happy Birthday, Shirley Taylor Hertzog (Mom. Mammaw)! We Love You!

Happy Birthday, Hollie!

Happy Birthday, Elesha!

Happy Birthday, Cher Taylor!

Happy Birthday, Vickie!

Happy Birthday, Stella Robinette!

HAPPY Happy Birthday, Suzie Hale!

Happy Birthdayto our special boys, Conner and Matthew!

All Our Love, Mom & Dad!

Happy Birthday, Ted Bradford!

SEEN IN BRISTOL Tran’s Home

D

r. Jonathan Mai and his wife Denise Tran hosted a “Giving Social” at their home on Friday, September 6, for physician colleagues and their guests to promote awareness for United Way of Bristol. Approximately 60 guests, including key United Way volunteers, attended the event to learn more about United Way. The couple is passionate about the programs funded by United Way of Bristol. As immigrants from Vietnam as children, they received assistance from similar programs and are eager to give back. The theme of the evening, which was catered

by Burger Bar, was Southern Comfort. Entertainment was provided by Tennessee High School’s student bluegrass band, Slim Pickins.

Lisa & Mark Cofer , Jack & Janice Weisenburger

Kelly Simcox, Dr. Jack & Nancy Butterworth, Dr. Tom & Vicki Mitoraj

Myers Massengill II & Ronan King Tennessee High School Bluegrass Band – Slim Pickens

Dr. Charles “Chuck” & Suzee Bolick

PHOTOGRAPHY BY BRIAN HULLETTE STORY SUBMITTED

David Ring (President of the United Way Board of Directors) & Teresa Ring

Karen & John Vann

For donations please contact Greg Weaver at Boys and Girls Club of The Mountain Empire.

P.O. Box 1072, Bristol Va. 24203 276-669-8931 Burger Bar & Joe Deel

United Way of Bristol TN/VA – Board members and their spouses

Dr. Jan & Terry Kazmier

Dr. Renee Mason-Mazzei, Amy Thompson & Janice Ryan

John Vann (United Way Campaign Chairman) & Karen Vann, Denise Tran & Dr. Jonathan Mai

OCTOBER 2013 | VIPSEEN | 109

SEEN IN JOHNSON CITY Winged Deer Park

8th Annual Mountain States

Dragon Boat

Festival PHOTOS BY LINDA COFFEY | STORY SUBMITTED

T

he eighth annual Mountain States Dragon Boat Festival held Sept.

7 was a big hit, drawing an estimated 8,500 people to Winged Deer Park to watch the boat races and enjoy an array of festival activities.

It was also a big success from a fundraising standpoint, raising approximately $100,000 for Mountain States Health Alliance (MSHA) radiation oncology services. The money will help the Regional Cancer Center at Johnson City Medical Center (JCMC) purchase a state-ofthe-art linear accelerator to better treat cancer patients.

Patty Bolton, Director of event

“I thought the festival was a great success,” said event director Patty Bolton, corporate director of Signature Events for Mountain States Foundation, which puts on the Dragon Boat Festival. “Things really went well and we were fortunate to finally have great weather.

“We made several changes and enhancements to the layout of the festival and from the feedback I got, people really liked them.”

The winning team on the water was Dragonhearts, a team of mostly first- and second-year medical students from Quillen College of Medicine. Rounding out the top three were V.A. Vikings (from Veterans’ Administration) and Nuclear Propulsion (from Nuclear Fuel Services).

The top fundraising team was Cash Me If You Can from MSHA’s Admitting and Registration Department. The paddlers on that team raised $15,507.

Milligan Buffs for Jeff (with Jeff)

The Dragon Boat Festival has raised nearly $300,000 over the last three years to help with MSHA radiation oncology services.

Results from the Dragon Boat Festival races can be found at www.MountainStatesFoundation.org/dragonboat.

Blazing Paddle (Food City)

State of Franklin Healthcare Associates

110 | VIPSEEN | OCTOBER 2013

IPC Inpatient Constraints Life Preservers

Woodridge Hospital

Alex Honeycutt, Miss Food City Soldering Serpents (Industrial Electronics)

Dragonheart (Quillen College of Medicine)

Flatliners (Johnston Memorial Hospital)

NN Bawlin’ Rowers

VA Rowing Stones

Skeleton Crew (Mountain State Imaging)

OCTOBER 2013 | VIPSEEN | 111

El Charolais

Friendship Cars of Kingsport

El Charolais celebrated their grand opening on September 14th. The restaurant located at 3102 Bristol Highway, Johnson City has already received positive reviews from the public. This location will mark the third for the company who says they have their loyal customers to thank for such success.

Friendship Cars of Kingsport celebrated their official opening on August 22nd. The dealership, located at 1848 East Stone Drive in Kingsport, is an autotrader trade-in marketplace official dealer; getting the most for your trade in is their goal.

To find out more visit elcharolais.com and to make your reservations call 423-232-1003.

Stop by and visit the friendly staff today, to contact them call 423-246-3821; be sure to visit their website at friendshipcars.com

Velvet Skin Medi Spa Velvet Skin Medi Spa held a ribbon cutting to celebrate their Chamber of Commerce membership on August 20th. Located at 123 Belmont Drive in Bristol, Velvet Skin Medi Spa is a team of well-experienced and highly trained professionals. Their goal is to provide their clients with genuine hospitality and first class spa experience.

Call them today at 423-217-0232 or visit velvetskinandmassage.com to schedule your massage today.

112 | VIPSEEN | OCTOBER 2013

SEEN IN BRISTOL The Foundation

T

he Boys and Girls Club Mountain Empire of Bristol held their annual fundraiser dinner the evening of August 17th at the Foundation in Bristol.

Tom and Wanda Shepard

Lindsey Wright, Chris Chandler, Karie Hodges, and Joey Powers

The evening began with socializing while guests participated in a silent auction of items donated by a variety of businesses throughout the mountain empire. In attendance were board members and volunteers of the Club along with many donors and supporters.

After everyone took their seats, the Foundation of Bristol provided dinner and refreshments which was followed by networking between guests.

The Boys and Girls Club of the Mountain Empire has 5 facilities across the region. The goal of the Club is to provide every child with the tools for a successful and bright future. They strive to improve each child’s life by implementing self- esteem, courage, and positive values through all educational programs offered.

Rick and Laura Blevins, Jim and Mary Geiger

Don and Lora Henderson, Shelia Lopez

PHOTOGRAPHY AND STORY BY SUSAN COUCH

Jim and Barb Street, Wade Lopez

Ken and Joyce Kistner, Judy and Danny Jessee

Tonya and Justin Odell, Michelle Clark

For donations please contact Greg Weaver at Boys and Girls Club of The Mountain Empire.

P.O. Box 1072 Bristol, VA 24203 276-669-8931

Frank & Ladonna DeCaterina

OCTOBER 2013 | VIPSEEN | 113

SEEN IN KINGSPORT Fallen Oak at Reedy Creek Vineyards

Evening with the Path

T

he 2013 Evening with the Path fundraiser, presented

by Eastman Credit Union and Indian Path Medical Center Foundation, was an evening extravaganza held at Fallen Oak at Reedy Creek Vineyards. Held on August 17, the Evening with the Path entertained 135 guests with live music, chef stations, and a live auction. Funds raised from the event will purchase an Ultrasound Unit for the Diagnostic Cardiac Center at Indian Path Medical Center.

Eastman Credit Union was the 2013 Evening with the Path Presenting Sponsor. Other sponsors included Reedy Creek Vineyards – Vineyard Sponsor; Integrity Capital Management– Invitation Sponsor; GAAM Wealth Advisors, Inc. – Favor Sponsor; WorkSpace Interiors, Inc.; Domtar; Brock; Bristol Tennessee Essential Services; Cain Rash West Architects; Champion Chevrolet Cadillac; Tele-Optics, Inc.; Bank of Tennessee; Blue Ridge Properties, Inc.; Citizens Bank; Able Printers; Food City; Style and VIPSEEN. For more information about the foundation, visit www.mshafoundation.org

PHOTOGRAPHY BY BRIAN HULLETTE AND SARAH BROOKS – SUNFLOWER SEED PHOTOGRAPHY STORY SUBMITTED

Dr. Mickey and Teresa Spivey

Lafe and Heather Cook

Sylvia and Olan Jones

Kirsten and Michael Reedy

114 | VIPSEEN | OCTOBER 2013

Tammy and Mike Latture

Candace Jennings, Monty and Debbie McLaurin

Vivian Crymble and Pat Holtsclaw

Cheyenne Hill and Konni Minter

Lark and Brad Adams

Fielding and Joyce Rolston

Rhonda and Rick Miller

Laura and Jim Rogers

Jermey and Ashley Johnson

Kim Boyd, Pam Rehart, and Ashley Kallman

John and Heather Kunysz

Charles and Lieselotte Hawkins

Burt and Kristin Capel

Al and Vivian Crymble

Martin Bagwell and Rafael Zabala

Michael Archdeacon and Kim Rhoton

OCTOBER 2013 | VIPSEEN | 115

SEEN IN BLOUNTVILLE Tri-Cities Golf Course

15th Annual Speedway Children’s Charities

Golf Tournament presented by Baker’s Construction Services

T

he 15th Annual tournament took place on Monday, August 19th, 2013 at Tri-Cities Golf Course. The event kicked off August race week at Bristol Motor Speedway and was the first event for Speedway Children’s Charities for the week. Other major sponsors included Pepsi, Corporal Clean, HVAC, JA Street & Associates, ABC 19, and WKPT. This year the event raised over $25,000.00 for Speedway Children’s Charities. Over 100 golfers showed up for the shot-gun start at noon on the beautiful Monday afternoon. Lunch, dinner, and beverages were provided to the golfers along with chances to win big money and awesome door prizes. Lunch was provided by our friends at Chick Fil A and dinner was provided by Levy Restaurants and JTM Food Group. This golf tournament has contributed more than $250,000 dollars over the last 15 years to children’s based non-profit agencies. This golf tournament along with funds generated by Ford Speedway in Lights and the Sharky 500 are some major sources of income for Speedway Children’s Charity.

In 2012, SCC gave $712,000 to children’s nonprofit agencies in the northeast Tennessee and southwest Virginia region. To donate to Speedway Children’s Charities log onto www.bristol.speedwaycharities.org or call 423-989-6975.

PHOTOGRAPHY BY BRIAN HULLETTE | STORY SUBMITTED

JA Street

Speedway Children’s Charities

Tombras

Pepsi

Pepsi

116 | VIPSEEN | OCTOBER 2013

Stowers

Waste management

Brock

WKPT

WCYB

SMI

United Rental

SBS Services

Charter Business

Settlers Life

Chick Fil A

Bakers Construction

OCTOBER 2013 | VIPSEEN | 117

WASH-N-WAG

SEEN IN KINGSPORT Kingsport Town Center

D

ogs of all shapes and sizes came to get a bath and at Sullivan County Humane Society’s 4th Annual Wash-N-Wag. The Wash-N-Wag held on August 17 in the parking lot of the Kingsport Town Center is the largest fundraiser for the humane society.

Rescue organizations, vendors, and information booths filled the area. Southeast German Sheppard Rescue, Blind Dog Rescue, Greyhound Rescue Foundation of TN, and Sullivan County Humane Society were among the animal rescues at the outstanding event.

Camp Ruff-N-more, Andes-Straley Veterinary Hospital, Dogwood Park, and Sullivan County Disaster Animal Response Team were all represented at the Wash-N-Wag. Chloe’s Treasurers, a pet specialty store in the Kingsport Town Center was on hand selling amazing treats, pet supplies, and animal lover items. Professional Pet Stylist, Dori Thompson was also available offering doggy toenails trims. Autumn Brown, Miss Kingsport 2014 suppoerted the humane society by working in the puppy-kissing booth.

The Sullivan County Humane Society is a group of members and volunteers that have been devoted to improving the lives of companion animals since 1965. SCHS work to educated people on all aspects of responsible pet ownership, including spaying and neutering. SCHS created the SNIP, Spay/Neuter Impact Program and have helped nearly 1100 pets get spayed or neutered. SNIP is designed to educate the public on the necessity of getting their pets spayed or neutered. SNIP also offers a low cost alternative for those who cannot afford the surgery. Laura Cochran, board member said, “ Our goal is to spay and neuter animals in order to eliminate euthanasia. It is the only way to eliminate the problem of over population and put a stop to using euthanasia as a means to control the problem.”

For more information, visit www.sullivancountyhumanesociety.com.

Remember, have your pet spayed or neutered.

PHOTOGRAPHY AND STORY BY RITA DYKES

118 | VIPSEEN | OCTOBER 2013

SEEN IN BOONES CREEK Beef O’ Brady’s

Beef O’ Brady’s

After Hours

Beef ‘O’ Brady’s in Boones Creek held their Chamber of Commerce After Hours Thursday evening, September 5th. Chamber members from all over town showed up to network and socialize. The patio was packed and the guests overflowed into the parking lot, which was blocked off for playing corn hole. Beef ‘O’ Brady’s kept the members fed with their traditional and boneless wings and their famous chips and salsa of course. Tim, the owner of Beef ‘O’ Brady’s Boones Creek, was thrilled with such a huge turnout and everyone there was happy to see him as well. The party lasted well into the evening thanks to the more than perfect weather and the good company; not to mention Beef ‘O’ Brady’s is one of the best hangouts around the tri-cities with locations in Boones Creek, Elizabethton, and Kingsport.

Henry Antkiewicz and Sue Orr

Phil Rogers, David Fee, and Derek Anderson

Crystal Phillips, Rusty Little, and Richard Keen Curt Henry, Tracy and Mickey Trivett

PHOTOGRAPHY AND STORY BY SAVANNA SMITH

Lisa Talliver, Debbie England, and Crystal Phillips

Maggie Cooper and Steve Darden

Rose Neese and Steve Alexander

Andrew Sheeny, John Rody, and Tim Story

Serve it up Sassy KEY

6

Liz Bushong-Serve it up Sassy!™ Mystery Dinner Master Key Appetizer

Entrée

4 Savory BeefSteak Shooter (Roasted Tomato Soup served in shot glass with Grilled Cheese Triangles) 13

Salad

Dagger (Knife)

8

9

MINI SHOVEL (Mini Spoon) Splendid Stalks (Mixed salad greens, sliced apples and pears, toasted walnuts with Walnut oil dressing) Pitch__ __ __ __ (fork)

1 Boston’s Best (Iced Tea) 2 Crustades (Roquefort Croutons)

11 Sherlocks Poulet-zer’s Surprise (Schlotter’s Mystery Dishpastry topped crock) 12

_______in the Road (Fork)

3

Scoop (Spoon)

Dessert

7

Tall, Dark and Handsome (Chocolate Torte)

10

Roasted Buck-Star Roma (Star Bucks Coffee- Sumatra)

5

Tines (Fork)

www.lizbushong.com

OCTOBER 2013

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OCTOBER

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ARTS & ENTERTAINMENT THROUGHOUT THE TRI-CITIES SCENE

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by CCCA

Only PCAB Accredited pharmacy in the Tri-Cities.

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