VIPSEEN September 2015 by VIPSEEN

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Contents / SEPTEMBER 2015

81 /

8 /Johnson City Chamber of Commerce threw the party

The opening and ribbon cutting of Healing Hands was attended by Governor Bill Haslam who promised to help provide affordable dental care to all residents of the state.

of the century in early August as they celebrated their 100th birthday with over 400 of their closest friends.

DEPARTMENTS

FEATURES

40 GRUB & PUBS

CALENDAR OF EVENTS

26 WHAT DOES IT TAKE TO BE A PREMIER ATHELETE?

83 HAPPY 69 SERVE IT UP SASSY Football & Tailgate Are In Play

86 SEEN ON THE SCENE

Menus, Moonshine, Food Trucks and Craft Brew

18 ARTSEEN

Off The Main Stage, Off The Main Strip

37 BUSINESS SEEN

Point Zero Eight~Steering People Straight

64 BUSINESS SEEN

Reedy Creek Vineyards ~ It Really Is All Wine and Roses

66 WIT BIT 96 PET PERSONALS

ON THE COVER

Drew and Kenneth Draper; Hook and Ladder Distillery and Jimie Barnette; Triple B Brewery

PHOTOGRAPHY BY: Mickey Baker

4 | VIPSEEN | SEPTEMBER 2015

EVENTS 8 Johnson City Chamber Centennial Celebration 12 Susan G. Komen Big Wigs Press Conference 14 Rotary of Kingsport hosts Cocktails at the Castle 16 Bristol Country Music Museum’s Anniversary 22 Salvation Army’s Festival of Tables 24 Miss Kingsport & Miss Sullivan County Pageants 27 Premier Pharmacy Hosts Tennessee Legislators 29 Eastman Chemical Company hosts “Sit with Me” 30 6th Annual Kingsport Back to School Bash 30 Bristol Celebrates National Night Out

with a Back to School Theme

31 Johnson City’s Back-To-School Bash 32 Dawn of Hope Golf Classic 34 Crossfit Shifty Powers: Meltdown ~

Functional Fitness Competition

35 Kingsport Chamber of Commerce Business

After Hours at Lakeview Marina

53 54 62 63

Dine Johnson City

Yee Haw Brewery Soft Opening Event Share A Coke Downtown Kingsport Association hosts First Annual Tri-Cities Wine Festival

72 Crumley House Polynesian Beach Party 74 Alzheimer’s Association Walk to End Alzheimer’s®

Kickoff Luncheon

75 Second Harvest Food Bank host’s

“The Farmer and The Chef”

76 Symphony of the Mountains Mary B. Martin’s

Music at the Mansion

78 Netherland Inn Lo Country Boil 79 Third Annual Appalachian Challenge 80 Susan G. Komen Tickled Pink Cancer

Survivors Celebration

81 Healing Hands Health Center Opening and Ribbon Cutting 82 Pinnacle 5K 84 American Cancer Society Hope Gala~

Under the Tahitian Sunset

90 8th Annual Kingsport Idol 92 Umoja Festival 95 Golf for Hope

Letter from the Publisher FOUNDER/PUBLISHER Angela J. Baker

She Says ...

CO-OWNER Mickey J. Baker

“Better enjoy that now, because when you get older “it” is going to catch up with you.” I have heard that statement countless times during my childhood, teens and into my twenties, however, now that I am in the backstretch of my thirties no one ever says that to me anymore. I guess they have noticed that I did not heed their warnings earlier in life.

CREATIVE DIRECTOR Angelica Ares EVENT COORDINATOR DIRECTOR OF DISTRIBUTION Savanna McDavid EDITORIAL ASSISTANT Lanneickia Brewton Holly Norman ACCOUNT MANAGERS Lark Adams 423.612.3583 Lark@vipseenmag.com Jacqueline Joseph 423.367.6785 Jacqueline@vipseenmag.com Carolyn Kestner 423.292.3436 Carolyn@vipseenmag.com COPY EDITOR Lucy Honeychurch CONTRIBUTING WRITERS Lark Adams Ashleigh Bunn Liz Bushong George Emerson Bob Harshbarger, III James Helmes G.C. Hutson Lucy Honeychurch Sherri Jessee Savanna McDavid Beth Street PHOTOGRAPHY Mickey J. Baker Lark Adams Liz Bushong Danielle Hahne James Helmes Sherri Jessee Savanna McDavid Tonia Peters Dylan Shockley DISTRIBUTION Bobby Flowers James Helms Charles Kilgore Rita Slaughter Sarah Moody Savanna McDavid

Truth is…I AM A FOODIE. I love food. I love sugar. I am a potato junkie. And I only sorta-kinda-ish enjoy working out. Houston, I think we may have a problem. This month’s feature is always one of my favorites because we get a small glimpse of the variety of food and beverage options that are exclusive to our region. In case you haven’t noticed, there has been a noticeable spike in food trucks, local distillery and craft brewery openings in our region in the last 12 months. All of which are offering up unique menu items and taste bud tantalizing flavors we just can’t get enough of! Be sure to check out our Grubs & Pubs section beginning on page 40. August was a busy month for the VIPSEEN staff! In addition to our feature section in this issue, you will find the pages ahead are filled with people in our community who are making a difference in one way or another. In my opinion, that is what life is all about and it gives me great joy to be able to spread the good news throughout our region. Lastly, I am going to switch gears; I would be remiss if I didn’t end by thanking all of you who have been extremely supportive during these last couple of months. All of the e-mails, texts and phone calls were unexpected and meant more than I could ever express with words. Thank you!

Angela J. Baker, Publisher angela@vipseenmag.com

Reuben Duo

Turkey

LIMITED TIME ONLY

WEBMASTER Robert Neilson Wired Web Development VIPSEEN, Inc., Tri-Cities 151 E. Main Street, Suite 5 Kingsport, TN 37660 423.398.5321 info@vipseenmag.com WWW.VIPSEENMAG.COM

At participating locations.

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Calendar of Events / SEPTEMBER 2015 1

Tuesday

Sharpie Tie Dye @ Hands on Museum, All day

Wednesday

Linda Gorham Storytelling @ Jonesborough, 2pm

Wednesday

Will Hornyak Storytelling @ Jonesborough, 2:00pm

Thursday

After Hours-Second Harvest Food Bank @ Kingsport, 5:30-7:00pm Taste of Carter County @ Elizabethton, 5-8pm Heartwood Thursday Night BBQ @ Abingdon, 5pm Heartwood Open Jam @ Abingdon, 6:30-900pm Opening Reception: Schools of Thought, William King Museum, 6pm Jones Boys Band At Bike Night @ Quaker Steak and Lube, 6pm Full Moon Jam- Jb 5 N Dime @ Downtown Center Bristol, 7pm

Linda Gorham Storytelling @ Jonesborough, 2pm Water Pollution Solution @ Hands On! Museum, all day Heartwood Open Jam @ Abingdon, 6:30-9:00pm

Friday

Linda Gorham Storytelling @ Jonesborough, 2pm Bristol Rhythm & Roots Reunion

Saturday

Linda Gorham Storytelling @ Jonesborough, 2pm Bristol Rhythm & Roots Reunion 5k run/walk @ Bristol, TBA Bristol Rhythm & Roots Reunion

Sunday

Mud, Sweat & Cheers Mud Run @ Kingsport, 5:45 pm Toys For Tots Tri-Cities Golf Tournament @ Bristol Country Club, 12pm Bristol Rhythm & Roots Reunion

Monday

Aspiring Innkeeper Workshop @ Abingdon 12:30-1:00pm

Tuesday

Tom Lee Storytelling @ Jonesborough, 2pm

Wednesday

Tom Lee Storytelling @ Jonesborough, 2pm

Thursday

Tom Lee Storytelling @ Jonesborough, 2pm Heartwood’s Venue Showcase @Abingdon, 6:30-9:00pm

Friday

Bays Mountain Trail Race Early Packet Pickup & Late Registration @ Kingsport, 5-7 pm Tom Lee Storytelling @ Jonesborough, 2pm Fall Folkfest @ Lamp Light Theatre Down Home Jamboree @ Lamp Light Theatre

Saturday

10th Annual Bays Mountain Trail Race @ Kingsport, 8am Walk to End Alzheimers @ Johnson City St. Jude 5K Run/Walk @ Kingsport Pepper Festival @ Kingsport Tom Lee Storytelling @ Jonesborough, 2pm Fall Folkfest @ Lamp Light Theatre Down Home Jamboree @ Lamp Light Theatre Mike Super live on stage at NPAC, 7:30-9:30PM

Sunday

Brass Fit for a King @ William King Museum, All day Fall Folkfest @ Lamp Light Theatre Down Home Jamboree @ Lamp Light Theatre

Wednesday

Northeast State Honors 3 Mile Glow Run @ Blountville, 8pm

4 5

Friday

Saturday

Music on the Square @ Jonesborough, 7-9pm Opening Day: Schools of Thought @ William King Museum, 10am Billy Crawford Band @ Quaker Steak and Lube, 8pm Eastman 10K Course Practice Run @ Kingsport, 7:30am Movies on Main @ Jonesborough, 8-10pm Jonesborough Farmers Market @Jonesborough, 8am-12pm Painting Demonstration with James Turner @ Abingdon, 10:00am-4:00pm Art Journaling with Carolyn Koesters @ William King Museum, 1:30pm Jimi D @ Quaker Steak and Lube, 8pm Abingdon Busker Fest @ Abingdon

Sunday

Main St. Brews and Tunes @ Jonesborough, 3-5pm

Monday

Summer’s End 5K & Back to School Mile @ Bristol, TN, 8am Labor Day Concert @ Jonesborough, 6:00pm Barberitos Fall Triathlon @ Kingsport, 8am

Tuesday

Ellouise Schoettler Storytelling @ Jonesborough, 2pm Keep Kingsport Beautiful Conservation Camp @ Warrior’s State Park

Wednesday

Ellouise Schoettler Storytelling @ Jonesborough, 2pm Keep Kingsport Beautiful Conservation Camp @ Warrior’s State Park Juice & Java @ Kingsport, 7:30-9:00 am Junior Follies Idol @ Quaker Steak and Lube, 7-9pm

Thursday

Fall Community Bazaar @ Kingsport Mall, 10am-9pm Ellouise Schoettler Storytelling @ Jonesborough, 2pm Keep Kingsport Beautiful Conservation Camp @ Warrior’s State Park After Hours Sponsored by Kingsport Carousel @ Kingsport Carousel, 5:30-7:00pm Youth Music Series at Heartwood @ Abingdon, 6:30-8:00pm Retroville at Bike Night @ Quaker Steak and Lube, 6pm

Friday

Ellouise Schoettler Storytelling @ Jonesborough, 2pm Music on the Square @ Jonesborough, 7-9pm Fall Community Bazaar @ Kingsport Mall, 10am-9pm Eastman Youth Runs @Kingsport, 6pm Sycamore Shoals 14th Annual Celtic Festival @ Elizabethton

Saturday

Fall Community Bazaar @ Kingsport Mall, 10am-9pm Family Movie Matinee @ Jonesborough, 3-5pm Eastman Road Race @ Kingsport, 8am SWVA Outdoor Expo @ Abingdon, 10am Sycamore Shoals 14th Annual Celtic Festival @ Elizabethton

Sunday

Main St. Brews and Tunes @ Jonesborough, 3pm-5pm 4th Annual Break Away 5K Race to End Domestic Violence @ Gate City, 2;30pm Johnson City Symphony @ Winged Deer Park, 6-8pm Sycamore Shoals 14th Annual Celtic Festival @ Elizabethton

Monday

Washington County Fair @ Abingdon

Tuesday

Linda Gorham Storytelling @ Jonesborough, 2pm Water Pollution Solution @ Hands On Museum, All day Alzheimer’s Caregiver Conference @ Kingsport, 8:30am-4:30pm

September @ Barter Theatre • Shake, Rattle and Roll • I’ll Be Back Before Midnight • The Three Musketeers • The Doyle and Debbie Show • Curtains Go to www.bartertheatre.com for showtimes and to purchase tickets.

SEPTEMBER 2015 | VIPSEEN | 7

SEEN IN JOHNSON CITY

JOHNSON CITY COUNTRY CLUB

Johnson City Chamber of Commerce

100 year Celebration PHOTOGRAPHY AND STORY BY SAVANNA MCDAVID

Johnson City Chamber of Commerce threw the party of the century in early August as they celebrated their 100th birthday with over 400 of their closest friends. The Spirit of the Soul band kicked off the evening and kept the party rocking all night long. People gathered to talk of the great things the Chamber of Commerce, which also serves Jonesborough and Washington County, has accomplished over the past century. Several former board members and presidents were in attendance as well as Jeff Jones, the current board president, who visited with guests all evening and thanking them for attending the celebration. Around 8pm, everyone gathered around an enormous cake (big enough for 400 people) and a toast was given to amplify the successes of such a great Chamber of Commerce. Jeff Jones said their goal is, as it has always been, to “help communities grow to work with small businesses, the men and women of this area and to make sure that we grow and prosper…” Residents of Johnson City and surrounding areas were thrilled to celebrate such a big milestone in their city’s history. After the toast, guests visited with one another and continued celebrating and dancing the rest of the evening.

Katrina Price, Krista Wharton, Petra Becker, and Tammy Gorzka

April and David Crockett, with Bob and Brittany Klinker

David and Susan McKee

Lester Lattany and Robert White

Julia and Mark Williams Kem and Tom McKee

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Treva Sellers and Ashley Grindstaff

Charles Stegall, Melissa Stegall Jones, Jane Myron, and Ruth Ellis DiGregorio

Lori and Josh Devoti, with Jo Anne Paty

Scot and Amber Plouchan

Landon and Jenn Owen, with Amanda Brown Tara Findlay, Russell Ingram, and Anna Zook

Nancy Stafford, Charlie Oliver, and Jay Stafford

Larry and Kathy Calhoun, with Bob Cantler

Charles Stegall, Melissa Stegall Jones and Jeff Jones

Kim Kowden. Jeff Derby, Lisa Tolliver, and Bob Scibor

Gary and Jackie Mabrey, Jeff Jones and Andy and Hayley Dietrich

SEPTEMBER 2015 | VIPSEEN | 9

SEEN IN JOHNSON CITY

JOHNSON CITY COUNTRY CLUB

Rosy Beets and Joe Ann Lawson

Sarah Colson, Paula Giovanetti, and Brian Godwin

Christin Sheets and Taylor Marcus

Amy Benton, Lisa Carter, and Melody Trimble

Belton Caldwell, with Jan and Keith Yates

John McKamey, Sonja Fox, Rhonda Chafin, Kathy Smith, and Barbara Mentgen

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Lynda and Lewis Wexler, and Al Fatherree

Roberta Simerly and Glinda Britt

Dianne Gracey-Palmer, Mary Ann Kinch, and Robin Crumley

Joe Carr, Will Barrett, and Gary Mabrey

Ron and Candy Krigger

Grant Summers, Greg Cox, with Nathan and Nicole Buckmaster

Spirit of Soul

SEPTEMBER 2015 | VIPSEEN | 11

SEEN IN KINGSPORT

SUSAN G. KOMEN TRI-CITIES

Big Wigs Press Conference

PHOTOGRAPHY BY ANGELA BAKER | STORY BY LANNEICKIA BREWTON

Susan G. Komen Tri-Cities presents “Big Wigs”, a one-month long campaign to raise Breast Cancer Awareness throughout the Tri-Cities Area. This month long campaign will consist of 16 local community leaders wearing bright pink wigs in an effort to support and collect donations for local breast cancer patient services and local education programs. Julie Bennett, John Clark, Sherri Jessee, TR Dunn, Lisa Marie Pierson, Miles Burdine, Phil Jones, Donny Reeves, Shirley Carrier, Ashley Grindstaff, Jim Maxwell, Morgan Taylor, Lafe Cook, Brian Hullette, Michele Mitchell, and Carol Trammell will be sporting the pink wigs with pride throughout the Tri-Cities community with an ultimate goal to raise $16,000 for the Susan G. Komen Global Scientific Research Program; a program that has raised over 2.4 million dollars since 2005 through Local Community Grant Programs.

Miles Burdine and Kingsport Mayor John Clark posing for the papparazzi.

The always fabulous Ashley Grindstaff!

Carol Trammell, ? , and Shirley Carrier

The Big Wig challengers accepted this challenge with a commitment to give/or raise $1,000 each for this Campaign. The campaign slogan is “Every Big Wig Knows, What’s Raised Here Stays Here.” Starting August 1st through August 31st the Big Wigs can and will be spotted throughout the TriCities. Want to join the fun? Photograph and submit your images online via Facebook: Susan G. Komen for the cure, Tri Cities,TN affiliate page, along with others such as Twitter; @KomanTri, and Instagram; @komanTriCities. Hashtag: #komenTriBigWig and #WherestheWig.

Kingsport Alderman Michele Mitchell and Miles Burdine taking a selfie.

Big Wigs in attendance at the conference included: Kingsport Mayor John Clark; Dr. Donny Reeves; Kingsport Chamber President and CEO Miles Burdine; Komen Tri-Cities Executive Director, Lisa marie Pierson; VP, General Counsel/Dragway at Bristol Motor Speedway, Julie Bennett; Internationally published hair & makeup artist, Sherri Jessee; Owner of KIA of Johnson City and Greystoke Inc Development, Ashley Grindstaff; Philanthropist, Shirley Carrier; Owner-President Trammell Properties, Carol Trammell; and Kingsport Alderman Michele Mitchell

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Julie Bennett listening intently.

Sherri Jessee enjoying her new do.

SEEN IN BLOUNTVILLE

CHATEAU SELAH

Cocktails at the Castle STORY AND PHOTOGRAPHY BY LINDA COFFEY

On Saturday, August 15th, The Kingsport Rotary Club held Cocktails at the Castle to promote “Kingsport Rotary Club Clothing Closet for Kids”. The intent of the project is to provide clothing for homeless children in the Kingsport City Schools. Working closely with Michelle Wilder and her program, the Rotary Club’s Clothing Closet will help to ensure that the students will have the basic needs met. To date, the Rotary Club of Kingsport has raised $17,446 to be used for this project and has secured a permanent location for the Clothing Closet. It is estimated that it costs approximately $100 to meet the basic clothing needs of a child, and over 171 children needed access to this worthwhile program last year.

Pam Rehart (Rotary President) and Curt Rose (Vice-President)

Ted and Kathy Fields

This year the club has committed to sustaining this project through the continued support from club members and with the generosity of others, such as Alan and Amanda Bracken. The Cocktails at the Castle event was the first fundraiser event specifically planned to raise awareness and continued support of fulfilling the club’s commitment to the homeless students of the Kingsport City School System. The event raised over $10,500. An auction was also held to provide funding. Items auctioned included a Winter Wonderland Package at Bristol Speedway in Lights, The Virginian Golf Package, one night stay at Chateau Selah and the opportunity to be City Manager for a Day. One of the highlights of the event was the personal story by Alan Bracken. His inspirational talk influenced many to step up and support a homeless child with clothing for the year.

Adam Gray and Heather Cook

Tony and Angie Melson, with Curt and Jenny Rose

Rosalee and Bruce Sites Michele Wilder, Coordinator for Kingsport City Schools Homeless Education Program

Vivian and Al Crymble

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Mike Rehart and Lafe Cook behind the bar.

Adam Gray and Shirley Warren

Ambre Torbett and Dave Coffey

Eric and Rives Deaton

Emma Lee and Dr. Jerry Miller

Angellette and Mac Richardson (auctioneer)

Dreana and Roger Mowen

Rick and Debbie Polinski, Ted and Kathy Fields, Lyn James

Amanda and Alan Bracken

David and Lynn Tully

Jennifer and Stacy Salyer

Casie Grubbs and Andy Dietrich

SEPTEMBER 2015 | VIPSEEN | 15

SEEN IN BRISTOL

BRISTOL COUNTRY MUSIC MUSEUM

Bristol Country Music Museum

Anniversary PHOTOGRAPHY AND STORY BY JAMES HELMS

The Bristol Country Music Museum celebrated their one year anniversary by inviting the local community to join them for a day of fun festivities. Guests were allowed to tour the museum free of charge and in the first hour alone over 1000 people made their way through the exhibits. Some of the highlights of the day included guests signing the Green Wall, the artisans showing off their handcrafted designs, and live music from bands such as Slim Pickens and The Tennessee High Bluegrass Band. The BCMM is very thankful for the support shown by the local community as well as out of town visitors who have made this a stop on their tour of the city. This free event was a way to give back to the community and to say thank you for that support.

Deanna Greene, Mary Geiger, and Scotty Almany

Slim Pickins

Linda Childers and John Dickens

Leah Ross and Jimmy Gentry

Kids Activities

Chad Smith, Becky Littleton, and Tabitha Haynes

Tony Lawson The Green Wall

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Audrey Dalton and Nan Eades

E H T , E OFF G A T S N I A M E H T OFF STRIP. N I A M

ARTSEEN

rtment Barter Costume Depa Add the works Tirelessly to ge of Theater Visual to the Langua

Sinking Spring Presbyterian Church established the THE Stonewall Jackson Female Institute in 1868 in Abingdon, Virginia. The original buildings, now named Stonewall Jackson

College, burned down in 1914, were rebuilt, and remained a part of the college until debt caused the college to shudder its doors in 1930. Barter Theater bought the buildings in 1961, turned one building into a 140 seat theater and began using the other two buildings: one building houses actors who do not live locally and the other is home to the costumes and props department. The buildings are several blocks behind the main theater on a gravel-covered, dead end road and were it not for me being given directions, I would never have stumbled upon a place housing so much magic. Going into the old buildings on Barter Drive it is clear that the structures are filled with thousands of stories; were it true that walls really could talk that is. There is a small foyer pocked with signs and whiteboards for leaving messages and notes. It is, literally, like stepping into a busy beehive. Workers and actors come in and out, speaking to each other in a language nearly their own and with a short hand reminiscent of a familial bond. There are mannequins about, headless thank goodness, and the entire room looks like a combination between a factory floor and a woman’s very large closet. Costumes abound and each person working is doing so with a diligence that belies the difficulty of the work at hand. The craftsmanship that goes into each piece is remarkable and I am astonished at the time and effort that is put into even the smallest of details.

STORY BY LUCY HONEYCHURCH PHOTOGRAPHY BY ANGELICA ARES

Kathleen Bundy, Communication Specialist for Barter Theatre, is my initial guide on this visit and, although she gives me a great deal of information, is specific about one thing: Barter makes its costumes. “A lot of people might think that Barter simply buys all of the stuff that we need, and we do buy a great deal of material, but the costumes for every play are handmade here in this shop. They are designed from sketches on paper and then are worked and reworked and reworked until the costume fits the mood that the director wants.” This is the case for all of the productions put on by Barter and especially so in the case of the adaptation of Alexander Dumas’ The Three Musketeers. The play, directed by Katy Brown and adapted by Catherine Bush, is set to open on the Main Stage September 12 and if the care taken with the costumes is any indication; the play will be an enormous success. Howard Tsvi Kaplan has been all over the world and has designed costumes for some very big productions. “My sister used to do theater when we were little. I followed her around and fell in love with the costumes and all these years later…here I am.” Howard,

18 | VIPSEEN | SEPTEMBER 2015

at this point in his story, waves his hands at the controlled chaos and ordered mess around him. He has worked for the Sarasota Opera House for eighteen seasons now and this production with Barter is his fifth. Kaplan is a man of many talents and stories to tell and it was a shame that our visit was so brief, but there was an interview to be done and costumes to talk about. Someone calls Howard away and Molly Doan, Costume Crafts, is there to help me with the questions I have. I ask about the material on the costumes and especially a leather chest plate. “The chest plate we did have to order simply because making something like this would take so much time, but it will be embellished for the play to the point that it will be completely different from what you see now.” The material that I touch on one particular costume is so

heavy and I comment about the thickness of the material, since it feels like something my grandmother’s sofa would have been covered in. “Look at what Howard has done here,” says Molly, “he has used the inside of the fabric for the outside on this cape here. It shimmers a little, but it doesn’t really shine until the actor starts flailing the cape around. He just has such a good eye for stuff like that.” Our conversation quickly turns to theater in general and the idea that so many plays are “read” when they should really be “seen”. Theater is a visual medium and plays are something that should certainly be seen and not read. “I agree completely,” says director Katy Brown, “and we try with every play to make it as

JUDY PICKLE IS THE THE LEAD STITCHER.

SEPTEMBER 2015 | VIPSEEN | 19

ARTSEEN SEAN MAXIMO CAMPOS AT A FITTING FOR HIS UPCOMING ROLE IN THE THREE MUSKETEERS

Each person who helps to put on a play at Barter is not more important than another, but each step in the process of bringing a play from mere words to action on a stage is equally integral to the HOWARD TSVI KAPLAN

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success of the ďŹ nal process.

visually appealing as possible but without taking away from the language or the original intent.” Katy explains in detail how she and Howard worked months, starting sometime in March, just to come up with the feel for the play that they wanted. “We had a lot of conversations via email and Skype about the feel that we were going for in this play” says Katy as she looks at Howard. “Oh yes. I did sketches and we emailed back and forth and talked at great length about the costumes, but one thing we agreed upon rather quickly,” Howard tells me, “is no lace.” Katy shakes her head in agreement and quickly adds, “so many people know of this era in history as one where everyone was fond of lace and lots of it. We wanted to avoid that as much as possible. There is no lace and if you notice our Musketeer hats do not have big feathers in them either.” Symmetry is the idea that something is equal to both sides of an object and symmetry is a word that Howard apologizes for using over and over. “I’m sorry. I just don’t know another word to use, but symmetry is what we were going for with these costumes. And sharp lines. I wanted a very cut look. The pants are stretchy, yet they fit close to the actors legs so there is movement but also definition. The bustiers are tight and will show some cleavage, something frowned upon at the time, but they are cut and symmetrical as well. Sharp lines allow for a definition of character not found with lots of frilly lace.” The hours spent, hundreds for each costume, are evident in each piece. History, cultural mores, societal ideals, and modern expectations are all considered when building a costume from an idea on paper into a three-dimensional entity given life when placed upon an actor’s body.

a swirling motion with her hands over her own head, “it grows this way and that way and so I have to capture the way hair moves and lays so that it ends up looking natural. No one wants to watch a play and be distracted by a “wig” the whole time. The hair has to look like it belongs.” Belonging is a big part of the lexicon at Barter, both on the stage and behind the scenes. Several people on this day talk to me about belonging: belonging to a place, belonging in a scene, belonging to something bigger than the individual part that they play. Each person who helps to put on a play at Barter is not more important than another, but each step in the process of bringing a play from mere words to action on a stage is equally integral to the success of the final process. The actors are what we visibly see, but there are writers and directors, props-masters and costume designers each is vital how well a play is presented. If any one person fails to do his/her job correctly or to the standards set by the others around them, then the entire play might be in jeopardy. Costumes have to fit properly in order move with actors who are brawling, jumping, and flying through the air; wigs have to stay on and look natural; fight scenes must look real; and the emotions must be conveyed. All of the pieces consistently come together at Barter and each play is its own new experience, transporting theater-goers to new worlds and times; taking us away from the thoughts in our own heads for just a few hours. Magical does not begin to describe the experience of live theater and to know that we have such a delicious specimen in our own backyard is like knowing the quickest route to the trendiest restaurant and then getting in without a reservation.

The costume is not just a piece of clothing however, it is built layer upon layer in order to have depth of vision. Just as an actor brings a character to life, the fabrics are used to bring a costume to life as well. Textures are important in as much as they give depth and meaning to something that many who watch a show might not even really notice, but notice the costumes we should and for good reason. They are a vital aspect to each show and can often show us a little bit about a character’s personality. Would the irony of Cardinal Richelieu’s actions be as evident without being able to see his obviously rich clothing? Would the swash-buckling adventures of the Musketeers seem as sexy and exciting without the visual aid of their meticulously put together and handsome outfits? No on both accounts. Costumes add the extra element that allows a play to transform from words on a page to the heartwrenching and awe inspiring action we see on stage. Costumes are not complete without props, however, and the props department at Barter is on pins and needles waiting for a new building to be constructed. “They are currently in a tiny room and can’t wait to move over to their new space,” says Kathleen Bundy. One part of the costume that is created to look so real that it is almost never even noticed is the wig. The wig room is small but, as the saying goes, there is a place for everything and everything in its place. Whitney Kaibel is the master wig maker for Barter and she is one busy lady. I ask how she ever came to be making wigs for plays and her story is one like many others, “I already worked here,” she tells me, “I was working in the costume department and when I wasn’t busy I would pop in and see what the lady making wigs was doing. She left and Barter asked me to take her place temporarily so here I am three years later making wigs for all of the plays.” She smiles a broad grin and talks excitedly about her work, something I would find tedious, and talks about how much she loves what it is that she does. Whitney uses plastic wrap to get the shape of an actor’s head and a permanent marker to outline the contours so that the hair she ends up threading looks natural. “Your hair doesn’t grow in just one direction,” she tells me making

Wigs: Each wig takes between 15 and 40 hours to complete.

SEPTEMBER 2015 | VIPSEEN | 21

SEEN IN JOHNSON CITY

HOLIDAY INN

Festival Of Tables PHOTOGRAPHY AND STORY BY JAMES HELMS

The Salvation Amy held their annual Festival of Tables event at the Holiday Inn of Johnson City this year. Thanks to the support of the community the event was a huge success and sold out of tickets. Individuals, companies, and community groups were able to design a table based on any theme resulting in a dazzling display of creativity and craftsmanship. This year’s event included a silent auction with over $8000 worth of donated items as well as a handcrafted quilt that was raffled off later in the evening. Live music was provided by the Science Hill String Ensemble and a buffet dinner was served to every guest. Many different types of displays were on hand ranging from the Truman Capote inspired “Breakfast at Tiffany’s”, Alice in Wonderland, fairy woodlands, and our very own VIPSEEN inspired table. Shirley Lilly wished to thank the Women’s Auxiliary and all of the volunteers who worked to make this event possible.

Lainey Howard

Sara Wilhoit, Barbara Hibbs, and Lee Ward

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Science Hill String Ensemble

Pat Aldridge-Hinkle and Shirley Little

Lois Greenwell and Brenda Petersen

Watch Charlie’s story online.

Michael and Laura Cox

Charlie Lowe Patient of Dr. Sanders

For years, Charlie Lowe wanted to make a change to his smile; yet, he kept putting it off. Finally, after learning of Dr. Kathy Sanders, he decided “enough is enough.”

Meet Dr. Kathy Sanders

Today, Charlie absolutely loves his new smile, saying when meeting strangers, a quick smile “changes the whole conversation.” What does he have to say about Dr. Sanders? “She’s the h utmost professional -- an artist! There’s nothing halfhearted about her dentistry. She’s absolutely amazing!” Dr. Kathy Sanders is one of only eight dentists in the state of Tennessee to earn accreditation with the AACD and one of only 300 worldwide.

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John and Sonya McKamey

SEEN IN KINGSPORT

TOY F. REID EMPLOYEE CENTER

Double Crown! 62nd Miss Kingsport Scholarship Pageant PHOTOGRAPHY BY MICKEY BAKER | STORY SUBMITTED

The 62nd Miss Kingsport Scholarship pageant is the longest consecutively running pageant within the Miss Tennessee Scholarship pageant system and was held on July 12th at Eastman Employee Center, Kingsport, TN. A record crowd of over 1,200 attended the Funfest event watching nine contestants compete in evening gown, interview, lifestyle/fitness, talent and on-stage question. 20 year old, Tessa Gonce, captured the crown of Miss Kingsport 2016. Executive Director, Mary Hamilton was delighted to bring a second title to the area this year when 21 year old, Whitney Shelton was crowned Miss Sullivan County 2016. “The last Miss Sullivan County was crowned in 1961, Martha McDaniel, and we are happy to bring this title back”, said Mary Hamilton. Kingsport’s new Mayor, John Clark, was on hand to help crown both winners along with Miss Kingsport 2015, Jacquelyn Crawford. The winners received a $1,000 scholarship thanks to main sponsor Haun Chiropractic, LLC, corporate sponsors such as Eastman and Taylor Hamilton Insurance and sponsor, Wellmont. They also receive a host of prizes and gifts from sponsors such as Tricia’s by Design, Mickey Baker Photography, and Changes Med Spa. “We could not host this pageant without such amazing sponsors”, said Mistress of Ceremonies, Whitney Allen Carr, who has hosted the past 4 years. “It’s wonderful when a community comes together to help young women fund their college tuition and future dreams”. Other scholarships awarded were a $200 lifestyle/ fitness scholarship which went to Mandy Nutter. A $200 Community Service Award went to Morgan Munsey. The $250 Rhonda Gass James Miss Congeniality was awarded to Grayson Dulaney. 1st runner ups to each title, Valerie Brown and Katie Davidson, received $500 and 2nd runner up, Morgan Munsey, received $400. Assistant Executive Directors, Marla Hamilton and Camaron Hamilton who are in charge of stage production and program book are happy that Holoway Dance School helped with the opening number. “We hope to win the state award for Best Production this year”, said Marla Hamilton. “Holoway went above and beyond to help the girls with the dance and the audience loved it.” Tessa and Whitney will compete at the 63rd Miss Tennessee pageant in Jackson, TN, in June, 2016. If you would like either of them to attend your event contact them at www.misskingsport.com or email: misskingsporttn@gmail.com.

24 | VIPSEEN | SEPTEMBER 2015

of Johnson City

New in the Peerless Center! The Ultimate in ladies shoes, clothing and accessories! ALICE & TRIXIE BETTYE MULLER FRYE JACK ROGERS JOIE MOLLYBEADS PAUL MAYER SPLENDID TRINA TURK VIA SPIGA

@monkeesofjohnsoncity

AND MANY MORE!

2515 North Roan Street Johnson City, TN 37601 www.monkeesofjohnsoncity.com

What does it take to be a

Premier High School Athlete?

Over the past 25 years, our local high school teams have captured a combined 103 state championships in Tennessee and Virginia. This area has also seen players continue their success on the collegiate and professional levels such as Jason Witten, Heath Miller, Thomas and Julius Jones, Justin Grimm, Daniel Norris, and Coty and Gerald Sensabaugh. We at Premier Pharmacy continuously work hard to perfect our craft, just as these players and teams do every year. We wanted to take an opportunity to spotlight some of this year’s upcoming “Premier Players” from some of the premier high school programs of 2015-2016. With over 30 playoff appearances and 19 conference titles, the Vikings of Tennessee High continue to be a model of success over time. Linebacker/ running back Sir Shuff is a big reason for the Viking’s current success. He returns to lead a strong defense and will start at running back where he averaged 8 yards per carry last season. Sir was All-Conference and All-Region in 2014, as well as earning preseason All-Region honors this season. Over the last 15 years, the Lady Trailblazers of Daniel Boone have consistently finished on top or near the top of their conference standings with playoff appearances in 12 of those seasons. This year, they return their 7 top players, led by guard Makenzy Bennett and are picked to win the Big Seven Conference. Makenzy looks to build off of a great season where she averaged over 11 points per game and ranked among the team leaders in steals and assists. The Volunteer softball team is led by senior starting pitcher Morgan Marshall. During her career, she set school records in wins (57), perfect games (4), no hitters (5), and strike outs (760). Morgan is a 2 time All-State selection, and is the current 2 time Big Seven Conference Pitcher of the Year. The Lady Falcons are the 2 time defending conference champions and will be the favorites again this season.

The Sullivan South Rebel baseball team won the TSSAA state title in 1987 and came close again last season. Leading this year’s team into the season is multi-talented position player Charlie McCann. Last year, he led or was among the leaders of the Rebels in batting average (.384), on-base percentage (.504), slugging percentage (.525), and stolen bases (12). McCann, known for his hustle and determination, earned All-Conference, All-Region, and All-State honors as a junior last season. With over 2,100 victories in the program history, the Dobyns-Bennett men’s basketball team has been a part of the fabric of everyday life in Kingsport. This year should be no different with Brandon Gilliam leading the Indians into the season. The 6’2”senior is the captain for the 2015-16 Indians and leads by example, doing whatever is needed for the team as he led Dobyns-Bennett in every single major statistic at some point during last season (points, rebounds, assists, steals, and blocks). This year the Gate City volleyball team is led by 4 year starter, 2 time All-State selection, and the current VHSL & VHSCA State Player of the Year Hayley Wolfe. The Lady Devils also have another 4 year starter, 3 time All-Conference, and All-Region selection Haley Reed. Joining Reed and Wolfe is 2 year starter and All-Conference selection Julie Dockery. The 3 seniors lead the program into the 2015 season without a loss against a Virginia school since 2012. Gate City has won 6 state championships in 11 years, they boast a 90-5 overall record during the past 3 seasons, and they are currently the 2 time defending Virginia 2A state champions. Premier Pharmacy, just like local sports, is also built on a tradition of excellence. Making specialized medicine for over 25 years, we have worked with our local physicians and sports medicine groups to provide the highest and best quality medications to help athletes. Whether it be pain management, sinus and allergy issues, vitamins and nutraceuticals, as well travel needs, we provide support to our young athletes with any specialized medication needs. Allow Premier Pharmacy to put our award winning and time tested experience to work for you, ask your doctor how we can help!

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VIP-Advertorial-Page-AUGUST.indd 1

8/17/15 3:52 PM

PREMIER PHARMACY

SEEN IN KINGSPORT

Premier Pharmacy welcomes

Tennessee Legislatures STORY AND PHOTOGRAPHY SUBMITTED

Premier Pharmacy recently invited a few of Tennessee’s most influential legislators including Lieutenant Governor Ron Ramsey, Representative John Lundberg, Representative Bud Hulsey, and Representative Timothy Hill to its state-of-the-art facility in an effort to educate and inform them on issues facing the compounding pharmacy industry and small businesses in general. The group of legislators also held a round table discussion with Premier Pharmacy’s CEO, Dr. Bob Harshbarger, III.

The tour was a comprehensive look at Premier Pharmacy’s nationally recognized laboratory. Dr. Harshbarger was pleased to inform the legislators on recently becoming one of the best in the nation by receiving the seal of approval of Accreditation Commission for Health Care (ACHC) as a Pharmacy Compounding Accreditation Board (PCAB) accredited pharmacy. Accreditation by ACHC demonstrates the pharmacy’s commitment to quality through compliance with national standards and industry best practices. Less than 1% of compounding pharmacies have earned this PCAB distinction.

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Among the issues discussed was possible legislation dealing with the need for more transparency on drug reimbursements and formulary listings by some of the larger prescription insurance companies and how this could benefit local, independent pharmacies. Another topic of conversation was the recent legalization of cannabis oil, the impact to our region, and how pharmacies can help with distribution of the oil which could potentially reduce fraud, waste and abuse.

th st

15 3:52 PM

SEPTEMBER 2015 | VIPSEEN | 27

BRIAN

HULLET residential & commercial services

brian@conservushomes.com

c 423-817-7500 w423-343-4307

TOY F. REID EMPLOYEE CENTER

SEEN IN KINGSPORT

Sit with Me PHOTOGRAPHY BY SAVANNA MCDAVID | STORY BY LANNEICKIA BREWTON

Carmen Bryant and Dory Creech

Shannon Rollins and Chelsie DelGaudio

Eastman Chemical Company held its annual “Sit with Me” event in order to help raise awareness about the lack of women in Information Technology fields. Eastman partnered with the National Center for Women and Information Technology (NCWIT), Five local and surrounding universities: East Tennessee State, Virginia Tech, Appalachian State, Radford, and Missouri Science and Technology, and over 80 K-12 teachers for the Sit With Me event. CEO of NCWIT Lucy Sanders, and executive leaders and IT professional from Eastman, also participated in the panel discussion on decline over the years in the percentage of women that have chosen careers in IT. Sit With Me revolves around a single red chair, which has been used at nationwide Sit With Me events to capture conversations and thoughts about how to encourage more women to seek technical careers. Women and men at these events sit in the Red Chair to bring awareness to the issue and to propose ways in which the United States can increase the percentages of women on this career path.

Lurii Sas, Baptiste Lebrenton, Pinak Dutta, and Messed Delatte

Joshua Holt, Nicki Stinson, Jacob Isbell, and Jay Jarman

Wendy Roller and Amber Davis Bob Tonnies and Brandon Johnson

Samantha Price and Robin McKamey

SEPTEMBER 2015 | VIPSEEN | 29

SEEN IN KINGSPORT

KINGSPORT TOWN CENTER

6th Annual Kingsport Back to School Expo PHOTOGRAPHY BY SAVANNA MCDAVID | STORY BY LANNEICKIA BREWTON

Kingsport City Schoolâ&#x20AC;&#x2122;s 6th Annual Back to School Expo is back! This event, hosted by Kingsport City Schools, Kingsport Town Center, and Kingsport Times-News, was held on Tuesday, July 28 from 3-6pm at the Kingsport Town Center. All parents/guardians and residents of the Kingsport community were invited to attend. On hand were 95 local vendors, each ready to provide any information to help with back to school questions or concerns. The wide range of vendors in attendance provided heath, nutrition, and safety guides, as well as information about animal welfare and pet adoptions. Finding financing for college, connecting with tutors, and locating library and literacy programs were also topics covered. Other topics of interest were preschool programs, wellness activities, arts, sports, and recreational activities. This was a great opportunity for the Kingsport community to take advantage of. Visit www.k12k.com in order to find school hours, parent/teacher forms, school supply lists, student handbooks, school fees, inclement weather information, calendars, and more 20152016 back to school information.

Girl Scouts of Southern Appalachians

SEEN IN BRISTOL

Kingsport Animal Shelter

The Crawford Family

Brice Family

Sam Hester and Devon Shock

Home Depot

Big Brothers and Sisters

AVOCA CHRISTIAN CHURCH

Bristol Celebrates

National Night Out with a Back to School Theme PHOTOGRAPHY BY SAVANNA MCDAVID | STORY BY LANNEICKIA BREWTON

National Night Out is a worldwide event aimed at bringing local law enforcement and the public together. This year, law enforcement entities such as police officers, firefighters, rescue personnel, and city council members of Bristol, Tennessee/Bristol, Virginia joined together for the celebration of public safety. The celebration gave local residents and neighborhood watch personnel the opportunity to show their support and appreciation of law enforcement within their individual communities.

Brown Family

Bonnie, Suzie, Xavier, and Conner

Provided at the event were school supplies, stuffed animals for children, and the chance for parents, guardians and residents to meet local resource officers, firefighters, police officers, and council members. With encouragement and first hand help this event was a success and great turn out for the Bristol, Tennessee/Bristol, Virginia community. The event was designed as a way for the citizens of Bristol, and surrounding areas, to start standing as one to help fight crime, ensure safety, and to support one another with appreciation and respect. Betty and Jade James

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CJ and Brandon

Glenn James and Tim Eads

Johnson City’s

ETSU MINI DOME

SEEN IN JOHNSON CITY

Back-to-School Bash PHOTOGRAPHY AND STORY BY JAMES HELMS

Fernando and Berla Desousa, with Katie White

Joy Blair

Parents and students of Johnson City schools began lining up outside of the ETSU mini dome as early as 1am before Saturday’s Third annual “Back to School Bash”. A multitude of volunteers arrived, from local high school students, to local businesses, and community groups. This year’s activities included a scavenger hunt where students had to visit a variety of vendors and once completed they made their way to the Washington County health department booth to select a backpack and school supplies. The boys and girls club was on hand to pass out stuffed animals and books as part of its literacy awareness program and volunteers from the school system passed out healthy snacks and promoted the importance of nutritional breakfasts and lunches. Children were also able to spend time with the ETSU women’s basketball team and watch martial arts and gymnastic demonstrations. Many different companies were on hand passing out supplies and goodies ranging from t-shirts to coupons and there was even a booth where parents could get their child a free school physical.

Susan Reed, Trisha Mims, and Trish Aniol

ETSU Women’s Basketball

Washington County Health Department

SEEN IN JOHNSON CITY

JOHNSON CITY COUNTRY CLUB

Dawn of Hope

Golf Tournament PHOTOGRAPHY AND STORY BY JAMES HELMS

The 29th annual Dawn of Hope Golf Classic, held at the prestigious Johnson City Country Club, was a rousing success thanks to the hard work of the many volunteers, sponsors, and golfers who attended the tournament on this beautiful Monday. The tournament offered golfers a chance to play a morning or afternoon round or both if they preferred. Chic-Fil-A was on hand during the morning session with coffee, and breakfast and lunch was catered by Gardner’s Paint Services, Honey Hot Dogs, and Outback Steakhouse. There was a silent auction and many prizes available for putting contests and other skill shot contests. Cantech Industries was the major sponsor of this year’s tournament. The Dawn of Hope Foundation raises funds for the Developmental, Residential, and Vocational Programs that provide services to adults with intellectual and developmental disabilities.

Jerry Foster

Robin Ricker

“Bud” and Lisa Pawley

Steve Cox

32 | VIPSEEN | SEPTEMBER 2015

Gardner Paint Services, Honey Hot Dogs

David Ford

Home Shopping Network

Ben Gallimore

ASBURY PLACE

SEEN IN KINGSPORT

Asbury Place After Hours PHOTOGRAPHY BY DYLAN SHOCKLEY | STORY BY SAVANNA MCDAVID

Asbury place on Netherland Inn Drive in Kingsport held an After Hours August 13th for Kingsport Chamber members and Asbury guests around the area. Gathering at the beautiful Assisted Living Facility, attendees were able to tour the facility, meet Seniors who call Asbury home and of course network with other men and women from around town. During the evening a few lucky members got to take home prizes donated by Chamber members from their businesses. Asbury Place is the ideal place to enjoy retirement. Located minutes from Bays Mountain, Asbury Place has beautiful views from every side. More than 100 residents call Asbury Place their home, simply because comfort, safety and easy living is the lifestyle at the facility. Apartment style living or spacious villa lifestyles are both available at this beautiful location. The residents absolutely love to host the Kingsport Chamber After Hours and always look forward to the next one.

Dottie Gouge, Ethan Clawsen, and Kayla Smith

Angela and George Price

Gina and Rick Hensley

Pete Thacker and Rhonda Givens

Amanda Looney and Paulette Fox

Robert Payne Cave, Sr. and Andy SafewrightÂ

Cori Johnson, Mark Jenkins, and Kitty Alexander

SEEN IN KINGSPORT

CROSSFIT “SHIFTY ” POWERS

Meltdown STORY AND PHOTOGRAPHY SUBMITTED

CrossFit “Shifty” Powers held its first functional fitness competition called Meltdown on Saturday, August 8. Competitors from not only Kingsport but also all over the region competed for a winning title and workout equipment as prizes. The 28,000 square foot building of what used to be the old Skate City was packed with over 300 of the fittest athletes and fans in the heat of summer. Five workouts, or WODs as they’re called in CrossFit, were held throughout the day to ultimately crown the fittest team, which was made up of two individuals, in both scaled and RX divisions. The middle section of the old skating rink was sectioned off with wooden boxes, caution tape, and lines of cheering fans. While the event was open to the public, there was a fee of either $5 or 50 repetitions of a continuous full-body aerobic exercise, called burpees, to enter. The money raised from this competition is going toward CrossFit “Shifty” Powers being able to give their competitors their own space and additional equipment. Former football coach, Nathan Kilgore, was the MC for the competition and is eager to give the competitors more of what they’re wanting. “We currently have a special class for those interested in doing more than just the average daily CrossFitter,” Kilgore said. “We push this class hard so they’re not going to get bored. All of our classes are challenging, but when someone’s already in exceptionally good shape, they need more than just an hour. They’re getting ready to have their own area, so the competitors can establish themselves.” Athletes and fans can find out more information about upcoming events and class schedule at www.facebook.com/CrossfitShiftyPowers or by swinging by their location at 1400 Bridgewater Lane in Kingsport.

34 | VIPSEEN | SEPTEMBER 2015

LAKEVIEW MARINA

SEEN IN BLOUNTVILLE

Lakeview

After Hours Naomi and Scott Forney

Chad Mitchell and Rusty Little

Lydia Patritto and Matt Caldwell

Sarah and George Coleman

Russell and Donna Baker

Mary and Patrick Shill

PHOTOGRAPHY AND STORY BY SAVANNA MCDAVID

Kingsport Chamber of Commerce held an after hours at the beautiful Lakeview Marina near the Tri-Cities Airport. Joseph Construction/ Disaster Cleaning & Restoration sponsored the event. Members of the chamber and friends of Lakeview Marina all gathered to enjoy a fun evening on the lake. Delicious food from Marker 2 Grille was served and the drinks were cold. About half way through the evening, the chamber gave out prizes donated by the after hours sponsor and other members to some lucky winners. After prizes were given out, the band began to play, cranking up the party. Many people stayed and danced all night. Friends networked and caught up with each other, and some even left with new friends. As always it was a great after hours at Lakeview.

David and Yvonne Raden, with Leigh and Bob Bergaman

BUSINESS SEEN

STEERING PEOPLE STRAIGHT STORY BY ANGELA BAKER

DRIVING UNDER THE INFLUENCE OF ALCOHOL OR DRUGS HAS BECOME AN INCESSANT PROBLEM IN TENNESSEE. DECADES WORTH OF AD CAMPAIGNS TO RAISE AWARENESS AND TOUGHER DUI LAWS HAVE BEEN NO MATCH AGAINST THE COGNITIVE DECISION MAKING PROCESS THAT MAKES IT OKAY TO GET DRUNK OR HIGH AND THEN OPERATE A VEHICLE. In 2014 statistical data showcased that 10,800 will die that year due to a drunk driving crash…that is one person every fifty minutes. In addition, an estimated one out of three people will have been involved in a drunk driving crash during their lifetime. I find the most intriguing statistical data to be on repeat offenders. One out of every three convicted DUI cases is a repeat offender! One might assume, with all the public awareness and harsher punishments in play, that Tennessee had been successful in their efforts to bring drinking and driving to a halt, or at best a snail’s pace, but unfortunately, that is not the case. As a matter of fact, after several years of declining DUI numbers, they are on the rise again. According to the Tennessee Department of Safety and Homeland Security, there were 27,041 arrests made for DUI’s just last year. Approximately one fourth of the arrests made was a repeat offender. How can this be? Mike Adler, Ph.D., is no stranger to the dangers and devastation that go hand in hand with drinking and driving. Like so many of us, Dr. Adler has had his own personal experiences with the destructive consequences of substance abuse. VIPSEEN was granted an opportunity to sit down with Dr. Mike Adler and find out more about Point Zero Eight, why he is so passionate about this new program, and what a program like this means to our region.

BOB ADLER President, COO

DR. MIKE ADLER

Executive Director of Programs SEPTEMBER 2015 | VIPSEEN | 37

KE S E IN AF PIN TE ER G RV T O EN HR UR TI OU ST ON G R E ED H E ET UC AR S AT LY IO N

“Personally, I have never tasted alcohol. I was told my maternal grandfather was an alcoholic, however he died before I was born. My experience was in high school when four friends were killed instantly when a drunk driver traveling at a high speed ran through a red light. We had just attended our high school sports banquet. It was the drunk driver’s seventh DUI.” Dr. Adler goes on to share the next encounter he had with drinking and driving… “Several years later, while attending graduate school at the University of Tennessee, a female student was struck and killed by a drunk driver. The police found the driver shortly after the accident. He was drinking at a bar and unaware that he had hit and killed someone. He was driving on a revoked license due to several previous DUI convictions.”

ONE OF THE MOST ATTRACTIVE ASPECTS OF POINT ZERO EIGHT IS THAT IT COULD POTENTIALLY CUT THE RECIDIVISM RATE BY 50%. THAT NUMBER IS TOUGH FOR ANYONE TO IGNORE.

Those unfortunate experiences had a profound effect on Dr.Adler. He struggled to understand how these people had become so addicted that they had complete disregard for their safety and even more important, the safety of others. Dr.Adler began to wonder if there were early warning signs that could have been addressed BEFORE drinking took control of their lives. That curiosity led him to develop and validate an alcohol-screening tool that identified individuals who were at risk for substance abuse problems. “In 1984, I developed and validated an alcohol abuse screening tool for my Master’s Thesis. What I learned was there are risk factors that occur early on that indicate a risk for substance abuse. Unfortunately, getting individuals to address these factors in the early stages of the problem were highly unlikely.” In many cases, people in the early stages of substance abuse problems do not realize nor believe they have a problem. It is common for many DUI offenders to view themselves as “victims” instead of an addict or criminal. Due to this type of “victim” thinking they resent any punishment set forth by law and reject the idea of behavioral change (after all, as far as they are concerned, they don’t have a problem).

WHAT IS POINT ZERO EIGHT? It doesn’t take a rocket scientist to figure out we may be missing something astronomical. If the current practices and methods in place aren’t proving to be effective, maybe one should consider a different approach. That is exactly what Point Zero Eight is designed to do. Point Zero Eight, located in Johnson City, is an early intervention program for individuals who have substance abuse problems or are in the early stages of developing them. The program addresses risk factors associated with substance abuse early in the cycle before the individual progresses to addiction. This is typically a first or second time offender. Point Zero Eight will provide this intervention during the offender’s mandatory DUI punishment. Presently, first and second time offenders are required by law to spend a minimum 48 hours or longer sitting in jail, doing nothing to address the factors associated with substance abuse. In fact, many of these individuals will use this time questioning why they are in jail because they have convinced themselves to believe they didn’t really do anything wrong and shouldn’t be treated like a criminal. In turn, the offender leaves jail bitter and unchanged.

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OUR MISSION:

To promote a safer society through early intervention to those convicted of one or more DUI’s and/or to those that have not been convicted but would benefit from our professional educational programs.

OUR VISION:

• Reduce Repeat DUI Offenders  • Reduce Overcrowded Jails  • Reduce the cost to tax payers at all levels  • Safer Streets and Communities

WHO IS A CANDIDATE?

1st or 2nd time DUI Offenders

FOR MORE INFORMATION ON POINT ZERO EIGHT, PLEASE VISIT WWW.POINTZEROEIGHT.NET

“MY FAMILY HAS BEEN DIRECTLY AFFECTED BY A DRUNK DRIVER. MY MOTHER-IN-LAW WAS HIT BY AN IMPAIRED DRIVER. ALL THREE OF MY DAUGHTERS WERE IN THE CAR. IT IS A DAY I WILL ALWAYS REMEMBER. I WILL DO ANYTHING I CAN TO MAKE SURE THIS NEVER HAPPENS TO OTHER FAMILIES. A PROGRAM LIKE POINT ZERO 8 CAN DO THAT. I FEEL FORTUNATE TO BE ABLE TO BE INVOLVED WITH THE PROGRAM.” LT. GOVERNOR RON RAMSEY

Point Zero Eight is a new alternative for first or second time offenders. While jailhouses focus on punishment, Point Zero Eight focuses on prevention. Point Zero Eight will provide 24 hour supervision in a secure workhouse setting complete with cameras throughout and alarms on all external windows and doors. Individuals who have a DUI may request to serve their confined time at Point Zero Eight at their own expense. In addition to saving the state and county the cost of incarcerating DUI offenders and reducing overcrowding in our local jails, individuals will receive cognitive behavioral psycho-educational training to address risk factors associated with substance abuse. They also will complete a screening test to determine the extent of their substance abuse problem. Based on the results of the screening test, individuals who need substance abuse treatment will be referred to local substance abuse treatment centers.

Dr. Adler tells us, “ Many people think the first mistake is drinking; drinking is not the first mistake.” The mistakes are usually the decisions made while intoxicated and the aftermath that follows. The intervention program at Point Zero Eight is structured to attack the distortions that make poor decision while inebriated okay. One of the most attractive aspects of Point Zero Eight is that it could potentially cut the recidivism rate by 50%. That number is tough for anyone to ignore. Our region is fortunate to be pioneering the Point Zero Eight program. Our jails are over crowded and DUI numbers for East Tennessee are some of the highest in the state. Point Zero Eight is not a vacation center for offenders; it is a place that will educate individuals who may be in the early phases of substance abuse in an assertive effort to steer them straight.

EARLY INTERVENTION RED FLAGS: 1. Family is concerned 2. Problems at workplace such as: missing work; showing up intoxicated; fail drug test; sent home 3. DUI – Clearly a problem

Registered and licensed in Tennessee Meets the state requirements of a workhouse Benefits the community as a whole Works in conjunction with the courts Helps to decrease overcrowding in jails Saves money for the state, the county and, therefore, all taxpayers.

SEPTEMBER 2015 | VIPSEEN | 39

GRUB BY LUCY HONEYCHURCH

ood. It is something we all need in order to nourish our bodies and stay strong, but it has also become a large part of our lives as well. We center our days around food and sometimes only see friends or family when food is involved. Family reunions are all about the food, as are other activities like tail-gating, birthday parties, picnics at the lake, and office parties. Ever try getting everyone at the office to have fun with each other and not involve food? It usually doesn’t end well. As Americans started making more and more disposable income following WWII, the idea that a family of four could go out to eat once or twice a week become less of an abnormality and more of an accepted way of life. These days with soccer, gymnastics, karate, music lessons, and whatever else it is that we and our kids might be involved in; dinner sometimes is eaten out nearly every day of the week. It is not unusual for some people to eat all three meals out of the house on any given day. With this in mind, it can be said that restaurants have taken the time to up the ante of what can be expected by diners. Ambiance is important, but what really keeps people coming back is the food. Serve a bad burger once and that can be forgiven, but serve a bad burger twice and that patron is probably lost to another establishment. There are dozens of restaurants in the Tri-Cities area that serve up great food and, along with the establishments in the following menu guide, are eager to attract more patrons. Diners are more discerning than they used to be and that is a great thing, because this means that restaurants have to work to keep us coming back since there might be food of equal or better flavor right next door. Enjoy your food when go out to eat. Take the time to appreciate what went into making your meal and if it isn’t good then give the place at least one more chance since everyone has an “off” day once in a while. Remember though that there is plenty to choose from in the region, which is good for diners and excellent for all those foodies out there who won’t be fooled by cheap ingredients and bad service.

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Quaker Steak and Lube Chop House Mustard Seed East Coast Wings and Grill Burger Bar Food Truck Fa-Nom-Nom-Nom The Food Truck Revolution Dine In Johnson City

&PUBS BY SAVANNA MCDAVID

mericans love adult beverages and with the entrepreneurial spirit of our forefathers, we love to make and invent new things. A few years ago, when Americans began searching for unique and exciting tastes in beer there weren’t too many varieties that strayed away from the ordinary. Unable to settle for mainstream flavor, many Americans across the country began crafting their own brew…thus the craft beer craze was born. If you don’t already know what craft beer is, it is a beer made by a craft brewery. So what is a craft brewery? Defined by the Brewers Association, an American craft brewer is small, independent and traditional. A craft brewery’s annual production is less than 2 million barrels, less than 25% of craft breweries are owned by an alcoholic beverage industry and the brewery has either an all malt flagship or has at least 50% of its volume in malt beers. Americans have proven they love craft beer and the breweries that produce them and the Tri-Cities is no exception. Beer isn’t the only thing on the rise, craft spirit distilleries are on the up and up too. The interest level is rapidly growing in these craft spirit distilleries that focus mainly on moonshine and bourbon or whiskey. They tend to be popping up, mainly in North Carolina and Tennessee, and producing a lot of product to demanding consumers. Modern day moonshine is a little different than that of an earlier era because now it is a broadened meaning to include unaged white whiskeys. Another very important difference is that moonshine is now legal to make in the state of Tennessee and it’s quickly gaining popularity around the nation. In this craft edition, you will find a craft brewery and distillery telling their story and how they rose to where they are today. Be sure to visit all the craft breweries and distilleries the Tri-Cities has to offer.

54 Yee-Haw Brewery Soft Opening 55 Beer-licious Recipes that Will Change Your Life 56 Triple B Brewery 57 The Hype Behind the Hop 58 Hook and Ladder 61 Local Beer Map SEPTEMBER 2015 | VIPSEEN | 41

VIPSEEN

2015

Menu Sampling Guide

At Quaker Steak & Lube®, our goal is simple: to make sure you leave here completely recharged and refueled, and make sure you have fun while doing it! Although our wings are near impossible not to try, we have a superabundance of other delicious menu items.

1st Place Wings

SPRINTSTER® SINGLE ORDER SUPERSIZE SINGLE COMPACT BUCKET FULL BUCKET 2 Sauce combinations, split bucket or side of sauce for an additional charge. Served with celery or carrots with Bleu cheese or Ranch dip Proudly serving Jumbo Wings Our Wings are fresh-never frozen! BONELESS WINGS GRILLED BONELESS WINGS & FRESH STEAMED BROCCOLI Grilled chicken tenders tossed in your choice of Lube sauce, served with toasted Pita wedges and fresh steamed broccoli with tangy beer-cheese dip GRILLED BONELESS WINGS SINGLE ORDER SUPERSIZE SINGLE Marinated chicken tenders grilled and tossed in your favorite Lube sauce. Served with toasted Pita wedges, shredded iceberg and Pico de Gallo BREADED BONELESS WINGS 6 PACK 12 PACK 24 PACK Fritter-style all white meat chicken breast with your choice of Lube sauce! Served with celery or carrots with Bleu cheese or Ranch dip

629 State Street Bristol, VA 24201

276-644-9464 (WING) thelube.com Sunday - Saturday: 11am - 12am 42 | VIPSEEN | SEPTEMBER 2015

Starting Line Up

Street Food

SPRINTSTER® Our BEST WINGS USA, sauced your way! Celery or carrots, Ranch or Bleu Cheese

SMOKY BBQ PORK SLIDERS (3) Pulled pork in Smoky Gold BBQ sauce, coleslaw, red onions, pickle chips and cilantro

LUBE CHIPS AND DIP Home-style potato chips served with your choice of tangy Guinness® beer-cheese dip, White Queso or Jalapeño Ranch GUACAMOLE AND CHIPS Creamy guacamole topped with Pico de Gallo and fresh lime FULLY LOADED NACHOS White Queso, fire-roasted corn & black beans, Pico de Gallo, fresh jalapeño, sour cream & guacamole Choose from: Seasoned Beef Chipotle Grilled Chicken Chipotle Pulled Pork PREMIUM PRETZELS half or full Bavarian soft pretzels, tangy Guinness® beer-cheese dip O-RING ONTENNA® half or full 1” thick-cut O-Rings fried crunchy then stacked high on our Baby Moon Ontenna® served with our signature Louisiana Lickers® sauce FRIED MOZZARELLA 100% Whole-Milk Mozzarella cheese fried golden, served with marinara PICK-UP PICKLES Crispy fried pickles with cool Ranch dip or spicy Lube Jalapeño Ranch 4-WHEELER Crunchy O-Rings, Premium Pretzels, Fried Mozzarella, crispy Pick-Up Pickles served with cool Ranch, marinara and beer-cheese dip BACKFIRE BOOM BOOM SHRIMP Breaded shrimp coated with garlic and red chili Boom Boom sauce CHIPOTLE CHICKEN QUESADILLAS Smoky chicken, roasted corn & black bean salsa, Cheddar-Jack cheese, fresh Pico de Gallo, sour cream & guacamole

CRISPY CHICKEN SLIDERS (3) Fresh, hand-breaded chicken tenders, American cheese, creamy coleslaw and pickle chips CRISPY SHRIMP TACOS (3) Breaded shrimp, Cheddar-Jack, crispy slaw, cilantro, Avocado Lime Ranch and fresh Pico de Gallo GRILLED FISH TACOS (3) Mango Habanero-dusted grilled Cod, crispy slaw, creamy Avocado Lime Ranch dressing and Pico de Gallo. Topped with cilantro and fresh lime SRIRACHA CHICKEN TACOS (3) Grilled chicken, spicy Sriracha sauce, Cheddar-Jack, crisp cabbage, fresh Pico de Gallo, Avocado Lime Ranch and cilantro

Custom Built Combos CHOOSE YOUR MUNCHIE O-RINGS (5) Served with Louisiana Lickers® sauce PREMIUM PRETZELS (3) Served with beer-cheese dip LOADED MAGNA FRIES® Served with cool Ranch dip FRIED MOZZARELLA (4) Served with marinara PLUS WINGS YOUR WAY GRILLED BONELESS WINGS Served with grilled Pita wedges! 6 PACK BREADED BONELESS SPRINTSTER® BONE-IN WINGS TOP GEAR TENDERS Served with a side of Boom Boom sauce

Specialty Salads & Soups HOUSE SALAD GREENS Fresh baby greens with tomato, English cucumber, red onion, carrot & Cheddar-Jack ICEBERG WEDGE Crisp cold iceberg wedge topped with bacon chunks, tomato, red onion & Bleu cheese crumbles. We suggest Ranch dressing or Balsamic vinaigrette QS&L BONELESS WING SALAD Favorite at The Lube®! Grilled chicken tenders tossed in your choice of sauce, served with toasted Pita wedges, shredded iceberg with carrots, celery and Bleu cheese crumbles Or try Hand-breaded Top Gear Tenders ICEBERG WEDGE CHICKEN SALAD Crisp cold iceberg wedge topped with bacon chunks, tomato, red onion & Bleu cheese crumbles served with creamy Avocado Lime Ranch dressing. Choose grilled boneless skewers or hand-breaded Top Gear Tenders. “BIKER CHICK” SALAD Crisp romaine tossed with dried cranberries, pineapple, fresh mandarin oranges, red onion, sweet pecans, Feta cheese, grilled boneless chicken and fresh strawberries. Dressed with Wildberry Poppyseed CHOPPED CHICKEN COBB Crisp Romaine hearts, grilled chicken tenders, Cheddar-Jack, hard-boiled egg, bacon chunks, tomato, carrot, red onion, cucumber & scallion. We suggest Chipotle Ranch SOUP & SALAD COMBO Choose from House Salad Greens or Iceberg Wedge, served with a bowl of soup POTATO LOVERS’ SOUP Loaded with chunky potato, bacon and Cheddar-Jack cheese

Main Features STEAK We serve USDA aged beef seasoned to perfection! Steak entrées include grilled garlic bread, your choice of House Salad Greens, Iceberg Wedge or Soup and choice of Sidecar

THUNDERBIRD STEAK* Aged 28 days, this juicy choice center cut 8 oz. top sirloin is a Lube house favorite CHOICE RIBEYE* One pounder Bone-in Ribeye CHICKEN BUFFALO CHICKEN MAC & CHEESE BOWL Hand-breaded chicken tenders coated with Arizona Ranch速 over creamy Radiatore pasta tossed in Guinness速 beer-cheese sauce! Topped with Provolone, Bleu cheese crumbles, celery, scallions and tomatoes! Served with grilled garlic bread ASIAN CHICKEN BOWL Tender chicken coated with fiery Thaisian sauce served over Lube Rice, steamed broccoli and carrots and topped with sesame seeds TOP GEAR TENDERS BASKET Fresh, hand-breaded to order chicken tenders, Coleslaw and Lube Fries. Served with garlic and red chili Boom Boom sauce or your choice of sauce SOUTHWEST BBQ CHICKEN Fire-grilled chicken breast basted with BBQ sauce, topped with roasted corn & black beans, fresh Pico de Gallo and Cheddar-Jack cheese. Served with rice and seasonal veggies SEAFOOD GRILLED SALMON Fire-grilled Salmon Fillet served with rice and seasonal veggies Try with new Kentucky Bourbon Glaze or seasoned with Mango Habanero and topped with pineapple Pico de Gallo

Finish Line Desserts CHOCOLATE STOUT CAKE Four layers of dark chocolate Stout sponge cake. Fudgy ganache with hints of malt & coffee TRIPLE RICH FUDGE BROWNIE Rich chocolatey brownie with a fudge ganache. Served warm with Vanilla Bean ice cream and hot fudge! CARAMEL APPLE NACHOS Warm cinnamon apples served with a creamy Vanilla Bean ice cream and warm caramel sauce. Served with flaky cinnamon sugar crisps to dip!

Sidecars HOMESTYLE MAC & CHEESE LUBE POTATO CHIPS LUBE COLESLAW CINNAMON APPLES CELERY, CARROTS & RANCH DIP FRESH STEAMED BROCCOLI LUBE RICE BOURBON BAKED BEANS LUBE FRENCH FRIES FRESH BAKED IDAHO POTATO Mon-Fri after 5pm, weekends All Day SEASONAL VEGGIES

ASIAN SALMON BOWL Fire-grilled Salmon coated with fiery Thaisian sauce served over Lube Rice, steamed broccoli and carrots and topped with sesame seeds CRISPY SHRIMP BASKET A dozen Panko breaded tail-on shrimp with choice of Cocktail sauce, Boom Boom sauce or your favorite Lube sauce served with Fries and Lube Coleslaw CLASSIC FISH & CHIPS Hand-breaded traditional Cod Fillet dipped in a seasoned batter, coated with panko crumbs and lightly fried. Served with Lube Fries, coleslaw and tartar SEPTEMBER 2015 | VIPSEEN | 43

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2015

Menu Sampling Guide for Lunch

It’s More Affordable Than You Think! ONLY THE BEST The Chop House® serves premium steaks and fresh, U.S.D.C. inspected seafood.

Lunch Favorites Menu available every day until 4pm.

Lunch Appetizer

Grilled Chicken Sandwich $9 with smoked mozzarella, bacon and chipotle ranch; served with sweet potato fries

Devilled Eggs with Brown Sugar Bacon $7

Chicken Tenders $9 fried golden brown with BBQ and Honey Mustard sauces; served with french fries

PERFECTLY PAIRED We are proud to bring you a ﬁne selection of wines from around the world. Ask your server for pairing suggestions.

Pizza Florentine w/ Grilled Chicken $8 crispy thin crust, creamed spinach, cheese,diced tomato, jalapeno, artichoke

Chicken Fried Chicken $9 8oz smothered in fresh country pepper gravy and mashed potatoes and choice of side item

STAY CONNECTED Get the latest news and information from our new Facebook page. We look forward to you joining in on the conversation.

Sweet Corn Tamale Cakes $8 topped with avocado, diced tomatoes,cilantro, and chipotle ranch dressing

Grilled Chicken Parmesan $9 lunch portion w/fried mozzarella, marinara, herbed fettucine, and steamed broccoli

Grilled Chicken Salad $8 with cucumbers, black olives, red onion, rice noodles and Feta cheese tossed in our Balsamic Vinaigrette; topped with a homemade onion ring

Roasted Turkey & Dressing $9 slow roasted, seasoned turkey breast sliced and served over cornbread dressing; ﬁnished with our savory turkey gravy, tangy cranberry sauce and choice of side item

Chicken Tender Salad $8 with cheese, rice noodles and bacon; served with Honey Mustard Santa Fe Salad $8 with roasted corn, black beans,bell peppers, onion, carrots, tortilla strips, jack and cheddar cheese all tossed in our Santa Fe dressing and topped with grilled chicken and pico de gallo

1704 North Eastman Rd Kingsport,TN 37664 423.247.1704

thechophouse.com To Go Orders Gift Cards Sun-Thurs 11am - 10pm Fri-Sat 11am - 11pm

44 | VIPSEEN | SEPTEMBER 2015

Lunch Combo/ Veg Plate

select two of the following: clubsoup-salad any two side items Grilled Rainbow Trout $9 4oz. ﬁllet, seasonal topping, rice pilaf, steamed broccoli Grilled Chicken Garden Pasta $9 tossed with vegetables in alfredo sauce over fettuccine

Chop House Steakburger $9 8oz. w/choice of cheese, blue cheese, bacon, sauteed mushrooms/onions, brioche bun and fries

Lobster Alfredo $10 lobster, blue crab, shrimp and vegetables tossed in alfredo sauce over fettuccine Chargrilled Shrimp $10 four jumdo shrimp over fettucine with steamed broccoli *NEW Grilled Turkey Burger $10 8oz. w/southwestern spices, goat cheese, bacon, avocado, mayo, ciabatta bun and sweet potato fries *NEW Baja Burger $10 8oz. ground sirloin and Spanish chorizo, pepper jack cheese, avocado,red chile glaze and fries Blue Crabcakes $10 two cakes lightly breaded and fried golden brown, served with a side item Shrimp & Crabcake Combo $10 four grilled jumbo shrimp over fettucine with a blue crab cake Slow-Roasted Prime Rib Sandwich $10 6oz. cut, au jus, onion roll, mac’n’ cheese

Tenderloin Caesar $10 3oz grilled ﬁlet with blue cheese, onion and diced tmato in a caesar salad

Cuban Sandwich $10 Our version with thinly sliced roast pork and ham, bacon, melted swiss, ciabatta bread, spicy mustard and fries

Grilled Chicken Caesar Salad $10 large salad with our homemade Caesar dressing (with grilled salmon addd $3)

Sirloin Steak $10 a rich, ﬂavorful, 7oz. center-cut steak served with a baked potato

Angus Chopped Steak $10 8oz. topped with mushrooms and onions, served with 2 side items

Marinated Grilled Chicken $10 8oz. boneless, double breast served over rice pilaf with steamed broccoli (BBQ sauce on request)

Petite Pork Chops $10 two seasoned, 4 oz. grilledc, center-cut pork chops served with two side items *NEW Crispy Pork Ribs $10 ﬂash fried, molasses glaze, green onions, fries Baked Schrod $10 7 oz. ﬁlet baked in a unique Ritz cracker crumb breading served with one side item

Teriyaki-Glazed Grilled Chicken $10 with pineapple relish over rice with a side item Ahi Tuna $10 served rare, sesame couscous, sweet chili sauce, pickled ginger, wasabi cream

Mon - Wed 9am to 4pm Thurs-Fri 9am to 7pm Sat 9am to 4pm Sun 10:30 am to 3pm

The

Mustard Seed CafĂŠ & Catering WE'RE SO MUCH MORE THAN LUNCH! Our place, your place, any place. Custom create your event exactly as you want it. Venue and Menu. There's no catering menu to choose from...you want it, we can make it.

BABY / BRIDAL SHOWERS

VENUE Our quaint, relaxing cafe can seat 70 for events and private parties. We provide the food and the cafe is free of rental charge. Off site catering is available for bigger venues.

BIRTHDAY

MENU It's entirely up to you. Select from our signature cafe menu items quiche and caramel cake or create your own. From chicken salad sandwiches to beef tenderloin and all the sides, we build the menu based on your event theme and price range.

REHEARSAL

PARTIES DINNERS WEDDINGS

Dine In, Take Out, and Delivery. We Have Faith You Will Love Us.

Contact Glen or Debi to talk about creating your next party menu. 118 E Market St | Downtown Kingsport | p423.765.2940 | f423.765.2941 | www.themustardseedcafe.net

2015

Menu Sampling Guide

In an effort to appeal to families, East Coast Wings differentiates itself from other wing concepts by maintaining a family atmosphere while separating a full classy bar from their dining room. East Coast Wings originated in Winston Salem and now has a total of 34 stores. Two stores in the Tri-Cities opened in 2014 and have not slowed down since. East Coast Wings is a big name in the Tri-Cities community, catering any and every event they can. The food is perfect for on the go, large catering parties and for guests who want to dine in. The fun, fresh restaurant is welcoming to everyone and the patios lined with ﬂat screens makes the best place for a football game. East Coast Wings has two convenient locations and they are just waiting for you to come by!

Appetizers Fresh Sliced Basket of Potato Chips $4.99 Sliced daily, cooked to a golden crisp, and then seasoned with our ECW Signature Seasoning. Choose from one of our variety of dipping sauces. Savor the Flavor! Enhance the experience by adding one of these ﬂavors to our fresh sliced chips. Choose from Buffalo, BBQ, Sour Cream & Onion, Peppadew or Salt & Vinegar. $0.60.

Pub Pretzels $6.49 Soft pretzels, served with your choice of Bourbon Honey Mustard or Sam Adams® Craft Beer Cheese Sauce. Buffalo Shrimp Grilled or hand breaded to order and tossed in our award winning wing sauce (choose from mild, medium, hot or x-hot). Enhance your experience by adding an ECW Magniﬁcent 75 Flavor $0.99. Small...$8.99 Large...$10.99 Southwestern Egg Rolls $7.99 Chunks of seasoned chicken, pepper jack cheese, jalapeños, red peppers, and black beans rolled in a Wontilla and cooked golden brown. Piled on a bed of fresh greens tossed in sweet Vidalia onion dressing and served with Sweet Chili Thai sauce and Signature Lava Ranch for dipping sauce.

2637 East Stone Drive (Across from Target behind ECU) Kingsport, TN 37660

(423) 765-9000 198 Marketplace Blvd. (off State of Franklin next to Kohls) Johnson City, TN 37604

(423) 328-3176

Hours of operation: Sunday-Thursday 11am-10pm Friday-Saturday 11am-11pm

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Shareables

Dipping Sauces: ECW Signature Ranch, ECW Signature Lava Bleu, ECW Signature Lava Ranch®, Sam Adams® Craft Beer Cheese Sauce, ECW Signature Horseradish Sauce, Bourbon Honey Mustard, ECW Signature Bleu Cheese, Nacho Cheese, Peppadew Ranch, Sriracha Ranch, Ketchup.

ECW Sampler $12.50 ECW invites you to a tasting that includes wings (your choice of mild, medium, hot or x-hot), Mushrooms, Mozzarella Stixs, Pickle Spears, Flavored Fries and Pub Pretzels. Served with marinara sauce, Bourbon Honey Mustard, and your choice of ECW Signature Ranch or Lava Ranch®. Bottomless Basket of Fresh Sliced Potato Chips $6.59 Sliced daily, cooked to a golden crisp, and then seasoned with our ECW Signature Seasoning. Choose one of our varieties of dipping sauces. Savor the Flavor! Enhance the experience by adding one of these ﬂavors to our fresh sliced chips. Choose from Buffalo, BBQ, Sour Cream & Onion, Peppadew® or Salt & Vinegar. $0.60.

Carolina Nachos $9.99 Crispy ale battered French fries and fresh sliced chips seasoned with a BBQ dry rub, topped with slow smoked North Carolina pulled pork, cheddar cheese sauce, melted cheddar cheese and garnished with Sweet n Bold BBQ sauce and scallions all served on a cast iron skillet. Lava Blossom $7.99 A specialty cut colossal onion hand battered in our own recipe, cooked golden brown. Choose from one of our variety of dipping sauces.

Salads

Dressings: ECW Signature Ranch or Bleu Cheese, Sweet Vidalia Onion, Thousand Island, Honey Mustard, Parmesan Peppercorn, Lava Ranch®, Lava Bleu, Peppadew Ranch, Bourbon Honey Mustard. Low Fat Choices: Italian, Raspberry Vinaigrette, Balsamic Vinaigrette, Oil & Vinegar Extra Dressing: $0.65.

Deconstructed Caesar Salad $9.49 Grilled baby romaine lettuce quarters with a lightly seasoned char-grilled chicken breast drizzled with smokey Caesar dressing and garnished with a parmesan cheese crusted pretzel breadstick. BBQ Ranch Chicken Salad $9.49 Fresh mixed greens with a BBQ dry rubbed char-grilled chicken breast, accompanied with cucumbers, bacon bits, aged shredded cheddar and mozzarella cheese, tomatoes, red bell peppers slices, dry rubbed raging ranch tortilla crunchies, and drizzled with a southwest ranch dressing and sweet & bold bbq sauce. Southwestern Chicken Salad $9.49 Chipotle glazed chargrilled chicken breast with red pepper strips atop a bed of fresh mixed greens, diced tomatoes and sliced cucumbers drizzled with our Signature Lava Ranch® and then topped with aged cheddar cheese, garnished with lightly seasoned tortilla chips. Tuscan Steak $10.29 Lightly seasoned grilled ﬂat iron steak marinated in Italian herbs and spices, accompanied with grilled baby romaine halves with a balsamic reduction, sautéed onions, red and green bell peppers seasoned with garlic and parmesan cheese.

Lighter Fare Dragon Platter $10.99 A lightly seasoned grilled chicken breast and large shrimp tossed in a honey garlic sriracha sauce and accompanied with smoked ﬂavored rice pilaf seasoned with red pepper ﬂakes and garlic, sautéed onions, red and green bell peppers and garnished with sesame seeds, cucumbers and scallions.

Tuscan Steak $10.29 Lightly seasoned grilled ﬂat iron steak marinated in Italian herbs and spices, accompanied with grilled baby romaine halves with a balsamic reduction, sautéed onions, red and green bell peppers seasoned with garlic and parmesan cheese. Buffalo Chicken Lettuce Wraps $6.99 Baby romaine lettuce leaves with diced sautéed chicken breast, carrots, onions, and celery all tossed with our national award winning wing sauce (choose from mild, medium, hot, or x-hot) and garnished with our Signature Lava Ranch® and scallions. Garden Salad $4.99 Fresh mixed greens with diced tomatoes, sliced cucumbers, green peppers, aged shredded cheddar and mozzarella cheeses, bacon bits and seasoned tortilla crunchies.

Flavor Bangin' Burgers

Fresh 100% Angus Beef burgers served with your choice of crispy ale-battered French fries, fresh sliced potato chips or our ECW&G Signature Cole Slaw. Sub our sides for a cup of our ECW Signature Chili, ECW Buffalo Chicken Soup or soup of the day - $1.99.

Sonoma White Turkey Burger $8.49 A lightly seasoned grilled all white meat turkey burger topped with melted pepper jack cheese, then stacked on sliced tomatoes, shredded lettuce, and Ranchamole on a lightly grilled bun. Cowboy Burger $9.49 Seasoned chargrilled Angus burger topped with our Sweet and Bold BBQ sauce, applewood smoked bacon, melted aged shredded cheddar cheese and crispy onion rings on a lightly grilled bun. Lava Bleu Burger $9.49 Cajun seasoned chargrilled Angus burger topped with applewood smoked bacon, smothered with bleu cheese crumbles, then stacked on sliced tomatoes, shredded lettuce and our Signature Lava Bleu dressing, on a lightly grilled bun.

Desserts S’morelicous Soufﬂé $5.99 Crumbled graham crackers layered with moist chocolate brownie bites, topped with bruleed marshmallow crème, garnished with graham cracker crumbs and chocolate sauce. The Original Cookie Skillet $5.99 Chocolate chip cookies baked fresh on a skillet and topped with vanilla ice cream and drizzled with chocolate sauce.

Catering Any Occasion. Any Event.

To speak with someone about catering, call our Catering Director John Hearns at 954-253-8260 or email him at john.hearns@kingsleymg.com

OFFICE GATHERINGS • MEETINGS • TAILGATING • HOLIDAY PARTIES • BIRTHDAY PARTIES

Sharables and Sides ECW & G Signature Cole Slaw Serves 10-12 $9.99 Homemade Chips and Choice of Dip Salsa, Pico de Gallo, Chili con Queso, Sam Adams® Craft Beer Cheese Sauce™, cheese dip Serves 10-12 $17.99

Platter it Up Wrap Platters Turkey 20 Halves $34.99 40 Halves $67.99 60 Halves $98.99

Chester’s Pub Pretzels & Choice of Dip Sam Adams® Craft Beer Cheese Sauce™ or ECW Bourbon Honey Mustard ™ Serves 10-12 $34.99 (2 containers: 20 each)

ECW Signatures Wings 100 (2 containers) $67.99

Salad Platters Garden Salad 10-12 Guests $22.95 20-24 Guests $39.99 30-36 Guests $52.99

Club 20 Halves $34.99 40 Halves $67.99 60 Halves $98.99

Buffalo Chicken Salad 10-12 Guests $39.99 20-24 Guests $77.99 30-36 Guests $94.99

Veggie 20 Halves $34.99 40 Halves $67.99 60 Halves $98.99

Boneless Wings 100 (2 containers) $67.99 Chicken Fingers Fried or Grilled 20 $36.99 | 35 $61.99 | 50 $84.99

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Menu Sampling Guide

WE PUT OUR HEART AND SOUL IN EACH MEAL WE ARE SERVING AND ARE PASSIONATE ABOUT OUR PRODUCT. Our Burgers are Certified Hereford Beef, locally sourced through rancher owned farms in Tennessee and Kentucky. All natural with no artificial ingredients, USDA certified and a 100% product of the USA. Customize your burger experience 2000 ways!

Starters Crispy Fried Pickles $8 served with a spicy Chipotle Mayo Spicy Buffalo Wings $10 served with celery sticks and blue cheese dressing Grilled Hereford Beef Quesadilla $8 with shredded cheddar and jack cheese, Jalapenos, served with Cilantro sour cream, peppers and tomato salsa Chicken Tender Shooter $7 served with buttermilk ranch dressing and celery sticks Deviled Eggs $6 four halves with Applewood smoked bacon, tomatoes, fresh parsley and garlic Aioli

211 Mockingbird Lane Johnson City, TN 37604 (423) 929-2000

whereburgersrule.com

Hours of operation: Monday-Friday 6:30am -10:00am; 11:00am - 2:00pm; 5:00pm - 11:00pm Saturday 7:00am -11:00pm Sunday 7:00am -11:00am 48 | VIPSEEN | SEPTEMBER 2015

Southern Hummus $6 our version, blended with black eyed peas and served with grilled pita bread and sliced cucumbers Spicy Buffalo Chicken Dip $6 topped and baked with Jack cheese, served with crispy tortilla chips and green onions

Build Your Own Burger (All our Beef Burgers are locally sourced from rancher owned farms, USDA certified Hereford Beef and all natural ingredients)

Step 1: Choose a Burger n Beef $10 n Chicken $10 n Turkey $10 n Portabella Mushroom $10 Rare ~ Medium Rare ~ Medium Medium Well ~ Well Step 2: Choose a Cheese Blue Cheese ~ Cheddar ~ Swiss Jalapeno Jack ~ American ~ Pimento Step 3: Choose Up to Four Toppings Baby Spinach ~ Red Onions Black Olives ~ Cole Slaw ~ Jalapenos Grilled Pineapple ~ Mushrooms ~ Fiesta Salsa Tomatoes ~ Cucumbers ~ Lettuce Pickle Chips ~ Roasted Red Peppers Sun Dried Tomatoes ~ Onion Strings Premium Toppings (add $.50): Applewood Smoked Bacon Fried Egg ~ Avocado Step 4: Choose a Sauce Chimichurri ~ Spicy Chipotle Mayo Thousand Island ~ Mayo ~ Sweet BBQ Garlic Aioli ~ A1 Sauce ~ Jalapeno Ketchup Whole Grain Mustard Step 5: Choose a Bun Brioche Bun ~ Wheat Bun ~ Potato Kaiser Pretzel Bun ~ Spinach Wrap

Sides Classic French Fries with Ketchup $2 Crispy Onion Strings, with smoked Jalapeno ketchup $2.50

Sweet Potato Fries, with maple mayo $2.50 Parmesan French Fries, with garlic Aioli $2.50

Salads Thai Chicken Salad $10 mixed field greens with grilled pineapples, mandarin oranges, grilled chicken, green onions and tomatoes, served with a sweet spicy peanut dressing Steak Salad $13 mixed field greens, crumbled blue cheese, tomatoes, onion strings and cucumbers topped with a grilled sirloin steak and served with Ranch dressing Classic Caesar $7 chopped romaine, with Caesar dressing, garlic crostini and shaved Parmesan cheese add chicken for $3 Vineyard Salad $9 crumbled blue cheese, apples, spiced walnuts, red grapes, smoky bacon, choice of dressing

Entrées Steak Frites $15 grilled 8oz sirloin steak with French fries and herb garlic butter, with sautéed mushrooms and spinach

Southern Fried Chicken Breast $11 served with creamy Mac and Cheese, smothered garlic tomato beans Grilled Salmon $14 served with spinach and sun dried tomato Couscous, herb lemon butter and green beans Penne Pasta $13 basil marinated chicken, fresh spinach, sun dried tomatoes, roasted garlic & parmesan in a spicy cream sauce Fish and Chips $11 beer battered white fish fillets with herb garlic remoulade and fries

Milkshakes Peach Yogurt $6 Chocolate Peanut Butter $6 Strawberry Cheesecake $6 Salted Caramel $6

Desserts

Warm Apple Crisp $6 served with vanilla ice cream and drizzled with caramel sauce Whoopie Pie $6 our home baked cookies, filled with a sweet cream cheese filling Warm Hot Fudge Brownie $6 served with vanilla ice cream Consuming raw or undercooked meats or eggs may increase your risk of foodborne illness.

SEPTEMBER 2015 | VIPSEEN | 49

HONDURAN NACHOS

FRIED SWEET PLANTAINS

TOSTONES

BEANS

CARIBBEAN CORNBREAD

SPANISH-STYLE RICE WITH CHICKEN OR SHRIMP

Crispy plantain chips covered with our seasoned ground pork and ground turkey, diced balsamic brushetta tomatoes, shredded fiesta cheese, and topped with our signature seasoned sour cream. Twice fried green plantain slices topped with sea salt or our sweet balsamic glaze reduction & parmesan flakes. A great twist to an old favorite; made with butter, cream, sugar and vanillia for a moist sweet kick.

rucks and food seem to be a large part of the American consciousness and way of life. We take pride in our trucks so much so that we decorate them with stickers and flags and large tires. Add the passion for trucks to our passion with food and we have the marrying of two American past-times that seems destined to make its mark on cultural history. Enter the food truck. What started out as a cultural anomaly has become a regularly sought after way for people to eat. Trucks have left behind the simple menus of sandwiches and chips and are now serving menus that rival any five star restaurant in New York or Paris. There are competitions and chefs are leaving high pressure and prestigious jobs in order to serve his/her dishes from mobile kitchens. The trend is catching on across the country and many cities and states are changing centuries old ordinances in order to accommodate this new way of eating. The Tri-Cities area is no different and, something that was once frowned upon, has now been accepted and the idea of getting one’s lunch or dinner from a truck, that may or may not be in the same place the next day, is not as unusual as it once seemed. Foodie Fiction, Cha Cha’s, and Tony’s Hawaiian Taco are just three of the business that are helping to pave a new direction for eating out in the Tri-Cities area. Each truck offers up some delectable dishes that must be tried to be fully appreciated. Gone are the days when delectable dishes must only be enjoyed in a seat at a table and served by wait staff. Welcome to the 21st century where food can be just as delicious from a truck as it can be anywhere else.

Banana-like slices that are deep fried to a golden brown sweetness. This satisfying delicious vegtable can be eaten as a side dish or topped with powdered sugar or cinnamon & sugar as a dessert. Slow cooked pinto beans flavored with our special caribbean seasonings, sweet peppers, sauteed onions and lean bacon.

Our spanish style rice is a mixture of mild rotel tomatoes, cilantro, sweet peppers, onion, garlic, whole kernel corn, celery and our special caribbean seasonings.

MANGO CREAM CHEESE PIE

*Our signature dessert. We start with a grahmn cracker crust, adding a mixture of cream cheese and sweetened condensed milk with a touch of lemon juice, topped off with fresh mango chunks, sugar, vanilla and just a hint of salt to bring out all the island flavors.

PISTACHIO CAKE

A mixture of pistachio pudding and yellow cake topped with whip cream, pistachio pudding and almond pieces.

CABBAGE SALAD

Shredded cabbage, crushed ramen noodles, bacon and sliced almonds mixed with balsamic vinegar, extra virgin olive oil and special seasonings make this salad the perfect combination with all our dishes.

BROWNIE SUNDAE

We take our brownie to the next level, adding chocolate syrup & vanilla for a delicious moist inside, baked in a pan coated with butter and sugar for a sweet crunchy crust.

PORK ROAST WITH MANGO GRAVY Seasoned pork shoulder, stuffed with sweet green peppers, garlic, onions and spices, slow cooked in mango nectar for an exotic taste.

YUCA FRIES

A vegetable similar to the potato. Deep fried and crispy on the outside, soft and moist on the inside. Topped with sweet balsamic glaze reduction & parmesan cheese flakes.

*Adding new items monthly to our menu!!

Caribbean Street Food

CATERING • FUNDRAISING • PRIVATE EVENTS

www.cha-chas.net | felicia@cha-chas.net | (423) 341-0057

BACKSTORY Michael (Mike) Archdeacon attended culinary school at New York Institute of Technology. He studied European Cuisine in Montreaux & Neuchatel, Switzerland. Mike interned in the Caribbean at The Old Stone Farmhouse in St. Thomas, USVI. His experience includes Euro-Asian cuisine at Wahso Restaurant in Park City, Utah and at Roy Yamaguchi’s Restaurant (Roy’s) in Oahu, Hawaii. Most recemtly he worked for Troutdale Restaurant in Bristol, Tennessee. Mike bought the truck in Tampa, FL in June 2014 and rolled into business August 2014. COOKING PHILOSOPHY Our philosophy is definitely a globally diverse collaboration of flavors, textures, and colors to create a full sensory experience ... off a truck! We love the depth that fusion cuisine brings to the palate.

ALOHA FROM TONI’S HAWAIIAN TACOS! Island style tacos with a southern flair. Toni spent seven years on the island of Maui. While living there he discovered his affinity for island style tacos. After moving back to the mainland, he decided to try the concept in Abingdon, VA, and started Toni’s Hawaiian Tacos. His mission is to serve up “ono grindz”(delicious food) to the people of Abingdon and the surrounding area via his taco truck. He slings a variety of island style tacos and burritos with his flagship item being the Mahi Mahi taco. You can follow him on Facebook at Toni’s Hawaiian Tacos to find out where he will be, and you can always catch him at the Wolf Hills Brewery on Tuesdays for Taco Tuesday, and for lunch at Lum&Sue’s Health food store (See Facebook for scheduled days). SO FIND’EM AND GRIND’EM! ALOHA Y’ALL.

Menu TACOS

CRISPY BUTTERMILK ONION STRINGS WITH SRIRACHA AIOLI DRIZZLE MACARONI N’ CHEESE CUBES Truck-Made Macaroni & Cheese cut into cubes, rolled in Fresh Breadcrumbs & Pan Fried with Clarified Butter until crispy CARAMELIZED KIMCHI QUESADILLA WITH LIME CREMA Truck-Made Spicy Buttered Kimchi, Shredded Mexi-Blend Cheese, Cilantro, Lime Sour Cream

CHICKEN BANH MI SANDWICH Vietnamese Marinated Chicken, Pickled Daikon & Carrot Ribbons, Lime Aioli, Cucumber & fresh Cilantro on Toasted French Baguette PHAT BURGER Our signature 7 oz Fresh Local Beef Burger, Sweet Sriracha Bacon Brittle, Ever-changing choice of Cheese, Spring Mix, Tomato & Onion SMOKED BRISKET SOFT TACOS 12 Hour Applewood Smoked Beef Brisket, Shredded Cabbage, Pickled Red Onions, Scallions & Sriracha Aioli, Flour Tortillas

SERVICES OFFERED: WEEKLY LUNCH SERVICE CATERING • FESTIVALS PERSONAL CHEF BREWERY LOCATIONS & SCHEDULE: Tuesdays 11-1:30 @ 2572 West State St., Bristol, TN (Old Walmart Parking Lot)

Wed-Fri 11-1:30 @ 1408 W State of Franklin Rd, Johnson City, TN (Regions Bank across from ETSU mini-dome)

Moveable Feast LLC dba Foodie Fiction | Piney Flats, Tennessee 37686

(423) 967-4891 | orderfoodieﬁction@Gmail.com

*** 2 tacos per order Corn Tortilla Tacos w/sour cream, cilantro/ pesto rice, cheese, meat, shredded cabbage and pink sauce MAHI MAHI ($8) STEAK, CHICKEN, SPICY CHICKEN, SRIRACHA CHICKEN ($7)

Flour Tortilla Tacos w/sour cream, cilantro/pesto rice, cheese, meat, topped with Asian Slaw KALUA PIG AND KOREAN BBQ ($7.50) BURRITOS

Ingredients in Flour tacos, plus black beans MAHI MAHI ($9) STEAK, CHICKEN, SPICY CHICKEN, SRIRACHA CHICKEN ($8) KALUA PIG AND KOREAN BBQ ($8.50) KEIKI – rice, beans and cheese ($4) SNACKS TAQUITOS (1 for $1, 5 for $4) CHIPS ($1.25)

The Food Truck Revolution and How American’s Busy Lives are Changing How We Eat-Again. STORY BY GEORGE EMERSON

ith the prosperity of post World War Two America came something that many Americans had not previously been able to have: disposable income. With this disposable income came the ability of families to pay for things that they might have not during the pre-war, depression era. Vacations, houses in the suburbs, televisions, appliances, cars, and dining out all became things that families regularly had extra money to spend on. The combination of cars and dining out led to drive-thru windows and establishments that served only to patrons parked in cars. Los Angeles was known, and still is today, as a car-driven city; its traffic woes are notorious but something else that LA is known for is its cultural blending. It is home to many from Central America, Southeast Asia, transplants from other parts of the United States, and Pacific Islanders. To say that the food in Los Angeles is reflective of its populations would be too obvious, but it is easy to take a tour of the world simply by visiting the various restaurants in and around the city. Large cities in America have often been the places that trends start and the food truck revolution currently sweeping the nation is no different. According to author Jonathan Gold for Smithsonian Magazine, “The intersection between food and wheels has driven culture in L.A. since at least the 1930s, when the city was already famous for its drive-ins and roadside hash houses designed to look like coffee pots.” It is clear that food trucks are nothing new, but they are quickly becoming less novelty and more widely accepted as proper establishments worth the public’s time and money. It can be said that as the economy goes so does the eating habits of Americans. The affluent 90s meant that more families ate out on a more regular basis at large chain restaurants that offered up meals often starting at twelve or thirteen dollars a plate. With the economic downturn of 2008, however, this meant that large food chains such as Olive Garden and Red Lobster, among many, had to change the way they attracted clientele. Many chains started offering smaller portions for lesser prices, discounted lunches, and meal deals along with redesigning and rebranding too. Food trucks, economically speaking, don’t have these problems so with the tightening of the family “belt” came the search for great food on a budget. With little to no overhead, food trucks are able to offer exactly what many Americans were looking for and so the revolution began. Social media has helped with the revolution in the way that the printing press did with many revolutions over the previous centuries. Important information distributed quickly has always been beneficial to those who were able to harness the power of the word. With Facebook, Twitter, Instagram, Snapchat, and other various social media mediums it is easy for food trucks to get the word out without, again, having large overhead.

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Word of mouth works great, but getting the word out to several thousand Twitter followers: even better! Trucks can send out tweets saying exactly where they will be that day and followers will know where to go for lunch. In the mood for tacos? Check to see where the favorite Tex-Mex truck will be located? Craving some pizza? Then look at Facebook to see where the mobile stone-fired pizza oven will be parked. And so it goes for whatever type of food one may or may not want. Gone are the days when culinary geniuses only strive to work in five-star restaurants in the biggest cities, catering to the most discerning of palettes. Many classically trained chefs are leaving prestigious positions, or never applying at all, in order to try his/her hand at creating something great with limitless ingredients in a limited space. The typical food truck is 14 to 18 feet long and only about 7.5 feet wide. Every inch of space inside the truck must be utilized appropriately because there is precious little space to waste and so much to do. The average food truck owner will get up early in order to prepare for the lunch rush and serve somewhere in between 150-250 meals (on a busy day). Some truck owners clean up after lunch, buy more supplies, move locations, and do the same thing again for dinner. Days are long, between 16-18 hours, and the pace is break-neck but it is worth it for those who have dreams of serving up world-class cuisine with minimal start-up overhead. It takes, on average, over 500-thousand dollars to start up a restaurant, but getting a truck and the proper licenses are often only around 10-thousand dollars for someone who wants to start a food truck business. The difference is staggering and is often all that stands between someone following his/her dream and someone abandoning their passion for safer financial roads. Americans are consistently looking for the newest and latest trend in just about anything. Fashion, automobiles, home design, technology, and entertainment are just a few of the areas of life that attract those who like trying the latest and greatest before moving on to the next best thing. While Americans may enjoy trying new and interesting ways to eat, one thing remains the same, the food must be good or it doesn’t matter how and where it is served: people will not eat bad food. Food is not just “food” and the American food landscape has changed so much over the past few decades that no one has to settle anymore for just a burger or simply tacos. Variety means that customers can be picky when it comes to what they spend their money on and the process of “getting lunch” is, for many, no less serious than buying a car or purchasing an engagement ring. Deciding where to spend time and money is serious business so food truck owners need to be savvy, but most important of all, food truck owners just need to keep on serving up really fantastic food because in the end if the food is bad, then what else is there?

THE FORMER OLD SOUTH

SEEN IN JOHNSON CITY

Dine Johnson City STORY AND PHOTOGRAPHY BY JAMES HELMS

Chelsey Gardner

Buffalo Street Downtown Deli

Ole’s Guacamoles

Art has become an important part of the revitalization of the downtown Johnson City area. To help preserve the art and sculptures that have become an integral part of the cities landscape and to create new art projects such as a mural wall, Dianna Cantler and the rest of the Johnson City Public Arts Committee have created exciting events such as Dine Johnson City. The kickoff for this event was held at the Old South Restaurant and was attended by many of the local residents as well as Johnson City Mayor Ralph Van Brocklin. Representatives from some of the area’s best restaurants were on hand to feed guests samples of their appetizers, entrees, desserts, and beverages. The variety of samplings included items from Buffalo Street Downtown Deli, The Label Restaurant, White Duck Taco Shop, Cake Buds, Old South, Wellington’s, Nain Street Pizza Company, Ole’s Guacamoles, and Johnson City Brewing Company. All of the funds raised from the kickoff go towards Public Art projects and Restaurant Week lasted ten days as the restaurants showcase special menu items for their patrons. The evening’s entertainment was provided by up and coming musician Hunter Grigg who dazzled the audience with his guitar playing and the event was sponsored by Select Seven Credit Union.

White Duck Taco Shop

Main Street Pizza Company

Johnson City Public Art Committee

Bob and Dianna Cantler

Johnson City Brewing Co.

Mayor Ralph Van Brocklin

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SEEN IN JOHNSON CITY

YEE-HAW BREWING COMPANY

Yee-Haw Brewing

Company Soft Opening PHOTOGRAPHY BY ANGELA BAKER | STORY BY SAVANNA MCDAVID

The highly anticipated Yee-Haw Brewing Company has opened its doors in downtown Johnson City at the historic Tweetsie Depot. The depot is a cornerstone of Johnson City’s history and has undergone a complete renovation to bring the building back to life so it can be a cornerstone of Yee-Haw’s history as well. Yee-Haw’s first four flagship beers are Pilsner, Pale, Eighty Shilling Scottish Ale and Dunkel dark lager are of course available in their new Tap Room, but they are also available at various locations around the Tri-Cities.

Margaret Stolfi, Dave McDaniel, and Ben Riddell

Yee-Haw knows beer brings people together and their goal is to make the best beer possible while growing the community and having a fun time doing that. The Tap Room will also have seasonals and other varieties of Yee-Haw beer to give customers a chance to try something exciting and new. To learn more about Yee-Haw Brewing Company visit their website at yeehawbrewing.com

Libby, Allison, Brianna, and Lia

Judy Rothe and Uwe Rothe

Lynda and Lewis Wexler with Family WKPT

Gary Baker, Vickie Baker, and Patti Edwards WJHL

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s u o i c i Beer-l t a h t s Recipe e g n a h Will C e f i L r u Yo

Malted & Hopped Baby-Back Ribs

Full recipe: craftbeer.com 6 racks baby back ribs 1/2 cup liquid malt extract Liquid malt extract 1/2 pound dry malt extract. It’s perfect to use in the dry rub, but since it’s a very fine powder, it clumps up really easily. You’ll need to quickly cut it 50/50 with brown sugar when you’re ready to use it.

1/2 pound brown sugar 1/2 ounce Cascade hops Spices: Mix (in roughly decreasing order): salt, pepper, paprika, garlic powder, ancho chili powder and cinnamon. About a handful of salt, and just a big pinch of cinnamon.

DIRECTIONS 1. Mix the rub: Break up the brown sugar so it’s really granular, and then gradually mix in the dry malt extract. Once you have them combined, add the spices.

Beer Candied Bacon

2. Shake the rub generously along each side of each rack, ﬁrst on the silverskin (concave) side, and then the outer side with the meat. Shake it on especially thick on the meaty side (like almost 1/4 inch), and pat it down so that it sticks. Let the ribs sit for an hour or two, after you’ve applied the rub.

Recipe: craftbeer.com

1 lb thick-cut, high quality bacon ½ cup brown sugar ¼ cup + 2 Tablespoons beer (craft)

3. Bring a small saucepan of water to a boil, and put about a tablespoon of hop pellets into a tea ball. As soon as the water boils, take it off the heat, and drop in the hops. Steep about 5 minutes. Strain out hops.

DIRECTIONS 1. Preheat oven to 400°F. Combine brown sugar and beer in a small bowl, whisking well to form a thin syrup. Set aside.

4. Use some combination of the Liquid Malt Extract and leftover dry rub, plus anything else you want to create a glaze, like honey, molasses, worcestershire, etc. Once the glaze has started cooking, add about 1/4 cup of the liquid from the steeped hops.

2. Line a rimmed baking sheet with aluminum foil. Place a wire cooling rack on top. Place the pieces of bacon on top of the rack, overlapping if necessary. Place in oven and cook for 10 minutes.

5. Cook down the glaze for the entire time that you’re cooking the ribs. You may need to thin it out every once in a while, but just like the meat—the longer and slower, the better. When getting the glaze ready to apply, add in a bit more the steeped hop liquid.

3. Remove from oven and brush one side of the bacon with the beer syrup. Flip, and coat the other side with the syrup as well. Return to oven and cook for 10 minutes. Remove from oven, and repeat process another time or two more, until bacon is crispy and browned, and you’ve used all the glaze.

6. Heat the grill to 225°F for about an hour before we put the meat in. Moved the coals to the sides, and arranged the rib racks pretty tightly together in the middle. Rotate every 30 minutes. After 3 hours, wrap in foil and place back on grill for 2 hours. Then unwrap and glaze for another hour.

4. Cool on wire rack for at least 1 hour before serving.

Beer Macaroni & Cheese

Recipe: tasteofhome.com

1 package (16 ounces) elbow macaroni 1/4 cup butter 2 garlic cloves, minced 1/4 cup all-purpose flour 1 tablespoon ground mustard 1 teaspoon salt 3/4 teaspoon pepper 2-1/2 cups 2% milk 3/4 cup amber beer

1/4 cup heavy whipping cream 3 cups (12 ounces) shredded cheddar cheese, divided 2 cups (8 ounces) shredded fontina cheese 2 tablespoons grated Parmesan cheese, divided 2 tablespoons minced chives 5 bacon strips, cooked and crumbled

Chocolate Guiness Cake

1 cup Guiness ½ cup butter, cubed 2 cups sugar ¾ cup baking cocoa 2 eggs, beaten 2/3 cup sour cream 3 teaspoons vanilla extract

2 cups all-purpose ﬂour 1 ½ teaspoon baking soda

TOPPING 1 package (8ox cream cheese) 1 ½ cup confectioners sugar ½ cup heavy whipping cream

DIRECTIONS 1. Cook macaroni according to package directions for al dente.

DIRECTIONS 1. Grease a 9-in. springform pan and line the bottom with parchment paper; set aside.

2. Meanwhile, in a Dutch oven, heat butter over medium-high heat. Add garlic; cook and stir for 1 minute. Stir in the ﬂour, mustard, salt and pepper until smooth; gradually whisk in the milk, beer and cream. Bring to a boil; cook and stir for 2 minutes or until thickened.

2. In a small saucepan, heat beer and butter until butter is melted. Remove from the heat; whisk in sugar and cocoa until blended. Combine the eggs, sour cream and vanilla; whisk into beer mixture. Combine ﬂour and baking soda; whisk into beer mixture until smooth. Pour batter into prepared pan.

3. Reduce heat. Stir in 2 cups cheddar cheese, fontina cheese and 1 tablespoon Parmesan cheese until melted. Add chives.

3. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool completely in pan on a wire rack. Remove sides of pan.

4. Drain macaroni; stir into sauce. Transfer to a greased 3-qt. baking dish. Sprinkle with remaining cheddar and Parmesan cheeses. 5. Bake, uncovered, at 400° for 15-20 minutes or until golden brown and heated through. Top with crumbled bacon. Let stand for 5 minutes before serving. Yield: 12 servings.

Recipe: tasteofhome.com

4. In a large bowl, beat cream cheese until ﬂuffy. Add confectioners’ sugar and cream; beat until smooth (do not over-beat). Remove cake from the pan and place on a platter or cake stand. Ice top of cake so that it resembles a frothy pint of beer. Refrigerate leftovers. Yield: 12 servings.

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y r e w e r B B e l p Tri

Brewery

Triple B Brewery is one of Kingsport’s hottest and rapidly growing Brewery’s! Myron Woods and Jimie Barrnette Jr. are making what most dream of a reality!

Myron and Jimie were both born and raised in this area, Myron being from Church hill and Jimie from Lynn Garden area. Myron comes from a long line of family wine makers, thats actually where he started! Myron has 15 long and experienced years in wine making also has won 3 medals for ciders but after attending some home brew competition he was inspired to learn the art of brewing beer and has been doing so for a little over 4 years now! Jimie, who is a United States Army Veteran, met Myron though a local home brew store. Jimie has been home brewing for a little over 8 years now and winning 17 medals as a home brewer! The two made the leap of faith in opening Triple B Brewery and it looks as if it is paying off! Triple B Brewery Specializes in authentic and traditional German and Belgian beers! They truly hit the ground running, opening in April of this year, there beers are already being served throughout the Tri-Cities at different locations such as Stir Fry, Biggies, and the Atlantic Ale House just to name a few! Triple B Brewery offers a friendly environment for folks to come in and enjoy themselves, trying new beer, enjoying some local music, and even shooting a little pool! For more information on Triple B Brewery check out there website www.thetriplebbrewery.com, or better yet just go down and see them!

Brewing in:ESSEE

KINGSPORT, TENN

Began brewing5 :

What’s new:

Best-knowneizben er:

How many barrels are produced:

APRIL 4TH 201 Hemp Ew

Onkel Dunkel

Describe atmosphere:

Laid back, relaxing, and inviting

The

HYPE Behind HERE’S THE THING...

I’m a beer drinker. Really. Truly. I like beer. And I don’t just like a little beer...I like big bold ‘knock your socks off’ beer. While I definitely have my favorites, I’m not a picky beer drinker. In fact, I like my beer to tell a story. The more story there is behind the flavor profile, the more of the brewers personality I can taste in the beer, the more I like it (and bonus points if it’s local)!

That being said, I do have preferences. And one of my preferences is the IPA. That would be Indian Pale Ale for those of you not as ‘in to’ craft beer. The history of the IPA is a bit muddled but as most historians tell the story, Brits residing in India a few hundred years ago had a fearsome thirst and keeping them well stocked with fine brew was no laughing matter. The trip between England and India was treacherous, fraught with temperature fluctuations and a significant amount sea ‘shaking’. It was difficult to find a beer that could successfully make the trip, as it would require a higher than average alcohol content or other means of natural preservation. While Porters, undoubtedly withstood trip, other craft beer styles, likely fell flat. In the early 1700’s it would seem that one lucky brewer by the name of George Hudson, who happened to be the closest brewer to the East Indiamen (the fleet of ships that sailed for the East India company) crafted an October-brewed stock bitter ale, that not only made the trip but aged exceedingly well under the extreme circumstances and 6 month journey. Do note that the bitterness of this ale was likely created by the addition of hops which also acted as a natural preservative and which have essentially become the signature note of all IPA’s henceforth. Hudson’s beer was not only well received in India, but back home in England as well! Now, it hasn’t ALWAYS been successful. The IPA fell out of public favor for sometime and was only recently revived with the massive growth in the craft brew industry in the United States.

the HOP

STORY BY ASHLEIGH BUNN

While I make no bones about my IPA adoration, I find that many of my fellow beer aficionados, locally, don’t share my enthusiasm for the hop. I was also surprised to discover that there is a growing ‘anti-IPA sentiment,’ that abhors the hoppy bitterness, refusing any cross over styles that might be even slightly hoppy. As part of my ‘research’ for this article, I polled my social network, to see just how representative of the overall population, my little segment of the world might be and here’s what I found. Out of a rather unreasonable sample size of 25, 20% (or 5 individuals) noted that IPA was their top choice. A similar proportion of my population also seem to really dig Porter’s and Wheat beers. Stouts and Lagers fared fine, while there was only a 4% showing for Browns, Lambic, Pilsner & Belgian beers. While my sample size is probably not large enough to truly reflect the tastes of this area, I will say that I haven’t quite felt the IPA enthusiasm locally (or maybe I’m just hanging out with the wrong crowd). Not only do there seem to be far fewer fans, but the selection from local craft brewers and even the taps at the public houses seem to indicate that Appalachia is a bigger fan of darker ales than IPA’s. One might even extrapolate that we leave our hops to our dancers. Which might make sense when you consider our love for cloggers (with whom I have a personal connection). But that’s a tale for another day. Data be damned, I’m an IPA loving (ex-clogging), Appalachia woman - strong, smart and hoppy! And even if you’re not a woman or ‘hoppy’, I’d like to encourage you to sample some of our ever growing local craft beer establishments. I think the fine water in this area makes our craft beer among the best in the nation! So even if you don’t buy into the hype behind the hop, you’re certain to find some other craft beer you’ll FALL in love with.

Now, a serious beer connoisseur (not unlike myself ;D) will note that not all IPAs are created equal. IPA’s can vary in ABV from 5 - 7% (and even higher for your Imperials), and vary in color and flavor from your reds, blondes and even golden ales. It is worth noting that American IPAs, along with other american craft beer styles, are generally hoppier than their British counterparts. Now, I’m more of a red or golden ale kind of gal, but I hate to be too picky when it comes to my IPA...and apparently, I’m not alone. It’s difficult to say what has caused the resurgence of the style (though it is definitely related to the craft beer resurgence), but IPA’s have taken the craft beer market by storm, accounting for nearly 28% of the craft beer market this year.

The data included here is reﬂective of national trends. And I think there’s no arguing that the IPA has deﬁnitely been a fan favorite! However, I’m not convinced that our sleepy little Appalachian marketplace follows these trends or even carries the same enthusiasm for the style. SEPTEMBER 2015 | VIPSEEN | 57

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f o s r e t mas

e n i h s n moo

Hook & Ladder has found their way into the heart of Downtown Kingsport! Their secret blend of up to 140-proof moonshine will challenge everything you know about a typical distillery…

Distilling in:

Ask the Drapers how they started “raising the smoke” and you’ll quickly notice the rebellious, fiery passion that keeps them motivated to take the burn to a whole new level. E

ESSE KINGSPORT TENN

They have bottled up fire into some of the best tasting, highest proof moonshine around!

Began distilling: 2015 (LEGALLY)

There’s more grain, less sugar, and a fire no one wants to put out.

e most popular shine: SALTED CARAMEL

What's New: CINNABURN

production capabilities: 250 JARS PER DAY

e Hook & Ladder AtmSosINphere:

t s e f r e b o t k O s ’ e e s s e n n e T 5 1 0 2 , 3 r e Octob n w o t n w o D N T t r o p s g Kin

m o c . t s e f r e b o kingsportokt

” S U e h t n i s t s e f “Top 7 Oktober

Das Kidzone

Free Music

n u F y l i m a F t e k r a M t f a r C an Artis

g Wiener D' o 'Brat Trot Race

t r u o C d o o F 150+ raft Beers C n e d r a G r e i B t f a r C i Match in M s l ir G r e l l o R Cornholeent Tournam

sponsored by:

CRAFT BEER MAP To get a feel for just how many breweries we have in our backyard, this is a beer trail of breweries and tap rooms within a 50 miles radius of the Tri-Cities. Many of these places are right where we call home, but a couple are a little of the beaten path. Either way, all are within an hour’s driving distance and make for a great day trip! If you’re feeling really spontaneous make a day of it and visit every stop on the trail. If you do, let us know by tagging your pictures with #vipseenbeertrail JOHNSON CITY BREWING CO 300 E Main St Ste 104 Johnson City, TN (423) 930-4186 Type: Micro www.johnsoncitybrewing.com

DEPOT STREET BREWING CO. 904 Depot Street Jonesborough, TN 423-753-7628 Type: Micro Depotstreetbrewing.com

BLIND SQUIRREL 4716 South US Highway 19E Plumtree, NC 828-765-2739 Type: Micro Blingsquirrelbrewery.com

STUDIO BREW 221 Moore Street Bristol, VA (423) 360-2966 Type: Micro www.studiobrew.net

WOLF HILLS BREWING CO 350 Park St SE Abingdon, VA 276-698-6740 Type: Micro Wolfhillsbrewing.com

FLAT TOP BREWING COMPANY 567 Main Street E. Banner Elk, NC 423-342-7030 Type: Micro Flattopbrewing.com

TRIPLE B BREWING 935 Wilcox Court, Ste 5 Kingsport, TN (423) 963-3609 Type: Micro thetriplebbrewery.com

DAMASCUS BREWERY 32173 Government Road Damascus, VA 540-314-2782 Type: Micro Thedamascusbrewery.com

BRISTOL BREWERY 41 Piedmont Ave Bristol, VA 276-608-1220 Type: Micro Bristolbrew.com

SLEEPY OWL BREWERY 151 E Main Street Kingsport, TN 423-612-0727 Type: Nano Sleepyowlbrewery.com

BEECH MOUNTAIN BREWING CO 1007 Beech Mountain Parkway Beech Mountain, NC 800-438-2093 Type: Micro Wncbeer.com

HOLSTON RIVER BREWING COMPANY 2623 Volunteer Parkway Bristol, TN 423-946-2380 Type: Micro Hrbrewing.weebly.com YEE HAW BREWING COMPANY 126 Buffalo Street Johnson City, TN Type: Micro Yeehawbrewing.com SEPTEMBER 2015 | VIPSEEN | 61

SEEN IN JOHNSON CITY

HISTORIC DOWNTOWN

Share a Coke Historical Wall Mural Reveal PHOTOGRAPHY BY DYLAN SHOCKLEY | STORY BY LENNEICKIA BREWTON

Coca-Cola Bottling Company unveiled a new and improved Coca-Cola wall mural displayed at 126 Buffalo Street, Downtown Johnson City, Tennessee, on July 30. This advertising mural is one of many murals across several southern states that were exposed to the elements and in need of restoration. Nearly 125 years ago, Coca-Cola uniquely advertised its famous product, using these wall murals as focal points, throughout towns and communities. Left untouched, many of the paintings have faded over time becoming what the bottling company refers to as Ghost Signs. The CCBCC (Coca-Cola Bottling Consolidated Company) understands that these signs hold a significant amount of historical value in many towns and communities such as Johnson City. With their determination to restore as many Ghost signs as possible, Coca-Cola was eager to work with the community of Johnson City, Tennessee in order to restore the sign. Coca-Cola Bottling Company encourages and invites everyone to follow as the company journeys out to restore as many murals as they can. As of now they have already restored over two-dozen murals and are on track to restore many more. These Restorations and Unveiling Events can be viewed via Facebook, Twitter, and Instagram.

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THE SOCIAL

SEEN IN KINGSPORT

Downtown Kingsport

Wine Festival STORY AND PHOTOGRAPHY BY LYNDA FONTAINE

Cabernet, Merlot, Riesling or maybe a nice bubbly…..yes please.

Wine Festival Volunteers The Pastrick’s

The first, and hopefully annual, Wine Festival took place in Kingsport August 8th and it was an astounding success. Event planners sold twice as many tickets as they were expecting and already have plans and improvements in mind for next year’s event. The first year of a new concept is always an experiment and with the success of this one, the event is sure to grow, improve and be an annual fundraiser to look forward to every year. Wineries from all over the state of Tennessee were featured and all are apart of the Tennessee Farm Winegrowers Association. A variety of local vendors and artisan’s offered their specialties for event goers to enjoy while sampling the fermented deliciousness. The new and evidently popular event was held at the new downtown venue The Social, with wineries residing inside while at the same time numerous festivities were taking place outside.

Katy Golob, Laura Hickman, and Allison Smith

Rebecca and Andrew Everett

To learn more about this awesome event and plans for next years, you may contact the Downtown Kingsport Association and/or sign up for their newsletter to learn of this and many other opportunities coming up.

Kim and Kevin Pruitt, with Russ and Joyce Brogdan

Girlfriends having fun!

Katie Falconer, Linda Delong, and Lisa Tolliver

Arrington Winery

Cindy and Chris Saadeh

Katerina Neglia and Christina Himelwright

SEPTEMBER 2015 | VIPSEEN | 63

BUSINESS SEEN

SOMETIMES IT IS ALL

WINE ROSES

REEDY CREEK vineyards & cellars

STORY BY LARK ADAMS

ou don’t tell Michael Reedy ‘No’ and have that be the end of the story. If that was the case, he would not currently have the largest aåcreage under vine in the state of Tennessee, about 200 acres at last count. Almost 10 years ago, Michael decided to turn his love of fine wine into a new career, and proudly calls himself a farmer today. Make that a part-time farmer. Reedy still works as a defense contractor and technologist in the Washington, DC area, but his love of Northeastern Tennessee, after growing up in the area, spurred a move back to Tennessee in 2006. Back then, Michael wanted to grow grapes and produce wine in his home state, but was told it wasn’t possible. After doing extensive research and talking to many experts in the field, he determined that ‘wasn’t possible’, really meant, ‘never been done before’. All that he needed to do next was take the ball and run with it, something he perfected as a star baseball player at Virginia Tech in the 1990s. He thought that the slate and shale soil on his farms in Kingsport and Blountville, could be perfect to grow wine grapes - a crop that thrives in normally inhospitable conditions. Kristen Reedy, Michael’s wife of almost 20 years says, “Many times in those first few years that the vines were getting established, our young daughter Addison would roll down the window of the car when we drove by the grapes and call out, “Grow Grapes, Grow”!”

64 | VIPSEEN | SEPTEMBER 2015

Addison wasn’t the only one saying that chant. Her parents hoped their gamble would pay off, and it started to about five years after planting began. At that point, the Reedys began selling grapes to other regional wineries, and then they also started making their own wine. Their operation is, and will probably remain, relatively small compared to some of the Virginia and West Coast producers, but it is remarkable for the state of Tennessee. The conditions in Northeast Tennessee work for wine grapes, but many other regions of the state would not be able to properly grow the fruit, or at least not be able to produce the breadth and depth of Reedy Creek’s offerings. ‘We grow all five of the Bordeaux red varietals, and have the largest blocks of Riesling in the Southeast. We also have an excellent Sauvignon Blanc and Chardonnay,’ said Reedy. Now, Michael and Kristen, along with the lucky folks they have introduced to their wine, are starting to spread the word about what they have been able to do in such a short amount of time. There are Vineyards and Wineries in France and Europe that have been around for hundreds of years. Michael Reedy is aiming at the same sort of legacy. Reedy Creek wines can be found at their winery and tasting rooms at Meadowview Convention Center in Kingsport, in Food City stores in Virginia, at Pit Row Wines and Spirits in Bristol, Plaza Package at Boone’s Creek, and several local restaurants including those in the Stir Fry Group, Wellington’s in Johnson City, and the Mellow Mushroom restaurants.

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will come as no surprise to most people that when I Googled “things restaurant servers hate”, I found 6,680,000 results. According to my research, servers hate it when people are on their phone while ordering, when they ask for too many substitutions, when they ask to split the bill twenty different ways, and when you tip in change rather than bills. Seems like it should go without saying, but you should never write a message on the receipt in lieu of a tip, never send a half-eaten entrée back, and don’t linger too long after you have finished eating. Also, I was shocked to learn that some people like to snap or whistle for the server. What kind of person does that? (Answer: Rude. Only rude people do that.) It will also come as no surprise that I’d be a terrible restaurant server, because I have a horrible memory, I’m awkwardly clumsy, and my fluency in sarcasm would ensure that I’d be fired immediately. Furthermore, I hear that the restaurant industry frowns upon some of my favorite phrases such as “I’m not your maid” and “get it yourself”. So, obviously I don’t know all the problems restaurant servers face, but it seems like there are many, so everyone needs to lighten up on the servers because they have a difficult job. I can’t speak from experience about being part of a wait staff, but I can speak from experience about being a restaurant guest. So, since this is the “Restaurant Guide” issue of VIPSEEN, I decided to give some helpful hints to all the restaurant owners and managers out there: v I believe a restaurant conveys how much they value your business by the length of the automatically dispensed paper towels and the amount of water that is dispensed from the automatic faucets in the restrooms. Long paper towels and 20 full seconds of water pressure is the best way to say, “I appreciate your business”. v Lighting is important. We should not need a headlamp to read a menu or to see what we are eating in your restaurant. We are diners not miners. Adjust your wattage accordingly. v Please do not set the thermostat on “Antarctica”. I know you are trying to get people to eat and leave quickly, but we are not Elsa….the cold bothers us. v Please stop making servers take my plate before I’m actually finished eating. You’ll know I’m finished when I’ve evacuated the building. If there is still food on the table, it’s fair game even if I’ve been sitting there looking at it for 45 minutes. v Stop telling us about your “goat cheese”. I know goats are the hip trend in dairy right now, but the word “goat” is very unappetizing and should never be used when describing food. No one ever uses the term “cow cheese”, so let’s stop saying “goat cheese” and let all cheese be just cheese.

v All restaurants should remember my sweet tea rule: “If your tea is not sweet, you can’t compete”. Loosen your grip on the sugar, people. This is the South. We’re known for our sweet tea. If we wanted unsweetened tea, we’d have moved up north! v Serve bread before the main course arrives. Don’t make us ask you for it. Bread should just be part of the deal. v On your menu, stop using crunchy granola terms like “organic, grass-fed, and free-range”. We don’t need the name of the farmer who owned the cows or the address of the farm where the eggs came from. We just want dinner, for crying out loud. If you’re going to tell us what and where these animals were fed, you might as well go ahead and tell us the name of the chickens and cows we’re about to eat. v Remember, we’re not all “Foodies”. I know that lots of culinary terms are French, but I have no idea what a Chermoula or a brunoise is, much less how to pronounce them, so please speak English when you’re telling me about the specials.

XO XO Bet h 66 | VIPSEEN | SEPTEMBER 2015

v You know that table with the jank leg that wobbles every time someone picks up their fork making everyone at the table think that all the contents of said table will spill into the floor any minute? Yeah, fix that. v Finally, I’d like to add that your guests won’t think less of anyone who has to write down an order rather than recite it from memory, matter of fact, we’d appreciate it. Stop making servers “remember” orders. Most of us can’t remember what we did yesterday, much less what kind of dressing the lady at table 6 wants on her salad.

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Serve it Up Sassy

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Football & Tailgate are in Play! It’s

official…ETSU Football is here and the tailgate is in play! Kick-off the fall season with family, friends, fun, food and football! The action begins with a pregame and post game feast sure to win fans. This tailgate is all about Blue and Gold, East Tennessee State University team colors. Go Bucs! Easy make-a-head fare and creative entertaining ideas make this tailgate menu simple and festive. Colorful and coordinated accessories and foods will turn your tailgate into an eye-catching buffet. A queen sized quilt-turned-tablecloth along with wicker baskets and buckets create varying heights and textures to your display; and don’t forget a pretty floral arrangement in team colors for that special home to tailgate casual look.

RECIPE DEVELOPMENT, FOOD STYLING, PHOTOGRAPHY, AND ARTICLE BY LIZ BUSHONG

To minimize the pre-game day stress and to maximize rave reviews from your guests, try these make-a-head recipes. Combine these recipes with a few last minute purchases from your local deli to guarantee your tailgate will be as much fun as the game! To get the party started serve two sweet and savory appetizers; Mango Pineapple Salsa and Butter Bean Hummus. The mango salsa is sweet and spicy all in one bite. The butter bean hummus has a smooth consistency with a hint of jalapeno and sesame seeds. White bark-coated Blue and Gold popcorn with edible glitter will score big as individual snacks. SEPTEMBER 2015 | VIPSEEN | 69

Next on the menu includes the main event, Muffaletta Stacked Sandwich. The traditional Muffaletta is a Sicilian sandwich with a salty, savory blend of meats, cheese and olive relish stacked in a round loaf of crusty bread. This recipe features Black Forest Ham, Provolone Cheese, Hard Salami and vegetable-olive relish stacked beautifully between sweet Hawaiian dinner rolls. Each stack is sliced into small squares then wrapped in plastic wrap overnight for the flavors to develop and easy game-day serving. Be sure to pack a few essentials such as water, cups, plates, utensils, and plenty of ice.

home, like sanitizing hand wipes, extra napkins, perhaps individual wet and warm wash cloths, bug spray, suntan lotion, Kleenex, paper towel and even toilet tissue. Small quilts or flannel blankets are also a few home comforts that you could offer your guests on a cool day.

Even though you are not entertaining at home, a tailgate really is an extension of your home. With that in mind, make sure you bring along a few comforts of

BLUE AND GOLD FOOTBALL RETURNS! GO BUCS!

Tailgating in the South is like pimento cheese and white bread or ice and sweet tea. It is as easy as moon pie! After all the planning and dreaming about this momentous event; don’t forget your tickets!!!

Blue & Gold White Chocolate Popcorn lizbushong.com

Ingredients 10 cups Skinny Pop popcorn 1 cup pecans or other nut 1 cup dried blueberries or raisins 1 teaspoon ground cinnamon 6 ounces white bark microwave candy coating Edible Gold glitter Instructions Place popped corn in a large bowl, stir in nuts and berries. Microwave white bark in a 2 cup glass measuring cup at high for 40 seconds or until melted and smooth. Pour white bark over the popcorn and toss to coat. Sprinkle with cinnamon and glitter. Allow corn to sit to harden then break into small pieces. Store in air tight container up to 3 days. Yield: 10 cups

Butter Bean Hummus lizbushong.com Ingredients 1-15 oz. can butter beans, rinsed and drained 2 tablespoons tahini ½ teaspoon sea salt ¼ teaspoon white pepper-optional ¼ cup chopped parsley Juice of one lemon and half a lime ¼ cup extra virgin olive oil Garnish: Jalapeno Ranch dressing and sunflower seeds Instructions Drain and rinse butter beans, place in bowl of food processor fitted with steel blade. Add tahini to beans, salt, pepper and process until smooth. Gradually add olive oil to help process. Add chopped parsley and process 1-2 times, add lemon and lime juice. Process until smooth and creamy. Serve with blue corn chips or decorative crackers. Garnish hummus with jalapeno ranch dressing and sunflower seeds. Yield: 1-1/2 cups hummus

Make a Statement, Make it Sassy and Make it Yours!® Liz Bushong is an expert in the three-dimensional art of entertaining. She transforms simple dining occasions into beautiful and memorable moments by adding a touch of her own “sassy” style. For the past several years Liz been entrusted to decorate the White House for several Holidays. She is a featured monthly guest chef/designer on Daytime Tri-cities, Daytime Blue Ridge and other television shows. Liz is the author of the Just Desserts and Sweets & Savories cookbook as well as a contributing writer for VIPSEEN and Bella Magazine. For more information about Liz go to www.lizbushong.com/www.serveitupsassy.com 70 | VIPSEEN | SEPTEMBER 2015

Serve it Up Sassy

Mango and Pineapple Salsa lizbushong.com

Ingredients 2 ripe mangos, peeled and diced 4 oz. can crushed pineapple, un drained ¼ cup diced green onions ¼ cup diced yellow pepper 2 tablespoons chopped parsley 2 tablespoons lime juice 1 tablespoon lemon juice 2 tablespoons olive oil Salt and white pepper Instructions Combine all ingredients in a medium bowl. Serve with blue corn chips or chips of choice. Yield: 2 -1/2 cups sweet salsa

Muffaletta Stack Sandwiches lizbushong.com

Yield: 12 small sandwiches

Ingredients 1 cup mixed pickled vegetables-tested Mezzetta Giardiniera ¼ cup pimiento-stuffed Spanish olives ¼ cup black olives 2 tablespoons olive oil ¼ cup chopped red onion 1 package Hawaiian rolls 10 slices hard salami, thin sliced 10 slices provolone cheese, thin sliced ½ pound black forest ham, thin sliced Garnish: 12 black olives, 12 bread and butter sweet pickle slices

Instructions In food processor fitted with steel blade, process vegetables, onion, olives and olive oil into small pieces. Slice Hawaiian bread dinner rolls in half horizontally and do not separate dinner rolls, keep as one unit. Spread half of vegetable mixture on top of roll base. Next, layer the salami, cheese, and ham slices, top with remaining relish. Cover with bread top. Wrap entire sandwich rolls with plastic wrap and refrigerate overnight. When ready to serve, slice each individual roll into a square and garnish with pickle slice, one black olive on a wooden pick.

Cream Wafer Cookies lizbushong.com

Ingredients 1 cup butter, softened, no substitutes 1/3 cup whipping cream, chilled 2 cups all purpose flour Granulated Sugar for dipping Purchased or homemade frostingGold and Blue color paste Instructions Mix thoroughly butter, cream and flour. Cover and chill one hour. Heat oven to 375 F. Prepare baking sheet with parchment paper. Set aside. Roll chilled dough on sugared surface to 1/8 inch thick. Cut cookies into a 1 -inch round using cookie cutter. Toss cookies in sugar coating both sides. Place on baking sheets. Using a fork prick tops of cookies creating a button type pattern. Bake 7-9 minutes. Cookies will not brown. Cool cookies before sandwiching with frosting. Cookie dough can be made ahead, baked and frozen until ready to serve Yield: 5 dozen

SEEN IN LIMESTONE

THE CRUMLEY HOUSE

Polynesian Beach Party STORY AND PHOTOGRAPHY BY SAVANNA MCDAVID

Once again, this year in early August the Crumley House was transformed into a tropical paradise. The Polynesian Beach Party, held on the grounds of the Crumley House, attracted hundreds of guests from all over the region. Hawaiian shirts, sundresses and flip flops were the attire for the laid back evening. Dinner consisted of pulled pork and tropical chicken along with fresh fruits and vegetables in a buffet style that had everyone going back for seconds. After dinner was a breath taking dessert display of over ten varieties from tropical to traditional. Throughout the evening, Alan Levine, CEO of MSHA, and Dr. Brian Noland, President of ETSU, emceed the auction and events and kept the crowd laughing much of the night. While the final number hasnâ&#x20AC;&#x2122;t been released, there was a significant amount of money raised for the Crumley House. Guests had no problem bidding on items and donating to such a great organization. The Crumley House is a brain injury rehabilitation center that has served over 3000 brain injury survivors and their families since it opened its doors. The center depends mostly on sponsorships and fundraisers for their financial backing and the Polynesian Beach Party is one of their main events. To learn more about The Crumley House please visit crumleyhouse.com.

Tammy Hyatt and Mike Stine

Treva Sellers, Linda Bowman, Ashley Grindstaff, and Kelly Seivers

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Kathy Garland and Joyce Leicht

Bob Payne, Annette Rhinehardt, and Gannon Gillespie

Dan and Christy Green

Teri Fox, with Steve and Sonja Southern

Scott Dulebohn and Turney Williams

Tyler Parsons, Guynn Edwards, and Zac Clark

Palmer Cantler, Jenn Owen, Dianna Cantler, and Krista Wharton

Mike and Phyllis Bauguess

Larry Grogan and Suzie Crumley

Dr Richard Sander, Brittany Ezell, and Mel Smalley

April and Guynn Edwards

Dr and Mrs. Brian Noland, with Mr. and Mrs. Alan Levine

Nancy Hope Major, Lori Beth Ford, and June Barrett

Angela and Dr. Ward

Mark Tallent, Scott Galpin, Nora Jane, and Lewis Wexler

SEPTEMBER 2015 | VIPSEEN | 73

SEEN IN KINGSPORT

GIUSEPPE’S

Alzheimer’s Association Walk to End Alzheimer’s® Kickoff Luncheon STORY AND PHOTOGRAPHY BY SAVANNA MCDAVID

The Alzheimer’s Association hosted a Walk to End Alzheimer’s kickoff for the Kingsport Walk to End Alzheimer’s on July 22 at Giuseppe’s Restaurant. The Alzheimer’s Association invited area residents and business’ to unite in a movement to reclaim the future for millions by participating in the Alzheimer’s Association Walk to End Alzheimer’s®. Walk to End Alzheimer’s will take place on October 3rd, at Warriors Path State Park. During the Kingsport Walk to End Alzheimer’s kickoff guests learned more about the event including how to get involved, fundraising opportunities and the latest statistics of Alzheimer’s Disease. Sheri Connell, guest speaker, gave a heart-felt speech about her personal journey. Sheri’s husband Bobby was diagnosed last year with younger onset Alzheimer’s at the age of just 51. Walk to End Alzheimer’s is more than a walk. It is an experience for the over 400 participants in northeast Tennessee and southwest Virginia who will learn about Alzheimer’s disease and how to get involved with this critical cause, from advocacy opportunities and clinical studies enrollment to support programs and services. Walk participants also honor those affected by Alzheimer’s disease with the poignant Promise Garden ceremony. To start or join a team today, visit the Alzheimer’s Association alz.org/walk. To learn more about disease and available resources, call the toll-free Alzheimer’s Association 24/7 Helpline at 800-272-3900.

THE BLACKTHORN CLUB

SEEN IN JOHNSON CITY

The Farmer and The Chef PHOTOGRAPHY AND STORY BY DYLAN SHOCKLEY

Second Harvest Food Bank of Northeast Tennessee held its annual Farmer and Chef fundraiser at the beautiful Blackthorn Club in Jonesborough on August 6, 2015. The evening began as guests meandered through silent auction packages donated by area businesses from all over the Tri-Cities and beyond. Of course, the highlight of the evening was the food.

Gary and Shea Sproles

Local farmers provided quality, fresh ingredients for the chefs to prepare some of their signature dishes. The event affords guests the opportunity to select from a wide array of gourmet cuisine prepared by some of the areaâ&#x20AC;&#x2122;s top chefs. Being able to sample such a variety of food in one place is what really makes the event unique. The event ended with a live auction, which included an opportunity to sponsor local school children so they have enough to eat on the weekends. What a great way for everyone to enjoy a special evening and support Second Harvestâ&#x20AC;&#x2122;s mission to feed the hungry in Northeast Tennessee. To learn more about Second Harvest, what they do in the community and how to get involved, please visit www.netfoodbank.org

Jesse and Joyce Lewis

Mitchell Gillenwater and Executive Chef James Allen

Olive Oil Divine

Dennis Dutton and Ronda Chaffin

Reba Campbell and Tony Mammarella

Jon Hamblin and Karen Elkins

SEPTEMBER 2015 | VIPSEEN | 75

SEEN IN KINGSPORT

ALLENDALE MANSION

Symphony of the Mountains Mary B. Martin’s

Music at the Mansion PHOTOGRAPHY AND STORY BY JAMES HELMS

As a tribute to his late wife Mary B. Martin, Mr. Jim martin has underwritten a five year engagement for the Symphony of the Mountains to perform at the Mary B. Martin Music at the Mansion event to be held annually at the Allendale Mansion in Kingsport, Tennessee. The theme of this year’s concert was Lights, Camera, Music! as the symphony played arrangements from some of Hollywood’s most well-known movies. Joining the symphony for this concert was trumpet player Peter Bond; a member of the Metropolitan Opera Orchestra. Tonight’s fundraiser helps support the Symphony of the mountains, which is a nonprofit organization. This concert series has become one of the yearly favorites because of its’ beautiful location at Allendale mansion and the picnic decoration contest won this year by the group known as The Patriot. A special note of thanks goes out to the Stop, Drop N Pop Shop who provided water, fresh cooked pork rinds, and caramel corn for donations of any amount. The donations are going toward the purchase of a tractor-trailer load of food supplies from 2nd Harvest Food Bank that will be given out to needy families in the Tri-Cities area. For more information please visit the Symphony of the Mountains on the web to find out about upcoming events.

The Patriot Group

Paul and Debbie Folk, Dorothy and Fred Wallin, with Cathy and Mike Harvey

Glenda O’Neal, Amy Combs, and Katherine O’Neal

Scott Kenny

Kathy and John Singleton, with Catherine and Gary Tucker

Jim Martin

Mary B. Martin

76 | VIPSEEN | SEPTEMBER 2015

Frances Dryden and Sue Sobel

just another day in hollywood tuesdays 8pm

#TheMuppets

#BachelorInParadise

SEEN IN KINGSPORT

THE FARMER’S MARKET

Netherland Inn Lo Country Boil STORY AND PHOTOGRAPHY BY LYNDA FONTAINE

One of the most anticipated fundraisers of the season…the Netherland Inn Lo country Boil! The highlyanticipated, laid back and absolutely delicious event took place August 15th at the Kingsport Farmer’s Market. The event is always a success with a large turnout of patrons seeking shrimp, potatoes, sausage and corn boiled up and tossed on paper lined tables to be noshed on by fans of the southern delight. While event goers waited for the delightful Frogmore Stew to be prepared, they had the opportunity to play corn hole and enjoy refreshments including wine slushies, beer, and various wines. As the tempting aroma filled the market, the attendees settled in to be served. Afterwards music filled the air and dancing was enjoyed by many until late in the night.

Phil Rasnick and Bill Palmer

Brenda and Steve Clark

The fundraiser helps the historic area improve restorations at the King’s Port on the Holston River. The Netherland Inn Complex is the “Centerpiece” of the city’s 20-year “Riverwalk”/Kingsport on the Holston redevelopment project. It is essential the financial support for its continued existence be insured. With creative and thoroughly enjoyable fundraisers like this, the goal should be attained before we know it and with a satisfied palate. For more information on how you can get involved or attend next year’s event you can email bobbie. phillips1956@gmail.com

Rhonda Wills and Katheryn Sizemore

The Chief, the Cook, and the Bottle Washer

Jima and Kim Carver

Linda LeMaster and Susan O’Connor

78 | VIPSEEN | SEPTEMBER 2015

Liz Chico and Keener Mallicote

The McCord Family

Darrell Duncan and A.L. Johnson

SPORTSMAN MARINA

SEEN IN ABINGDON

The 3rd Annual

Appalachian Challenge STORY AND PHOTOGRAPHY BY SAVANNA MCDAVID

Travis and Melissa Richards

Amber Moore, Shelly Bullock, and Sam Lundberg

Paddle boarders from all over the region came out to the beautiful, secluded Sportsman Marina to participate in the Third Annual Appalachian Challenge on August 1st. The event, sponsored by TriSup was one race in the Southern Stroke Paddle Series; races across the Southeast. With the forest on one side and the marina on the other, this location on the South Holston was perfect for the three races, a long, 12-mile, a short 3-mile and a fun race. The weather could not have been any more perfect since the temperature began to rise just as the races began. After the races, Bristol Yoga presented â&#x20AC;&#x153;SUP YOGAâ&#x20AC;? Saturday, yoga on paddleboards in the lake. Later in the evening Sportsman Marina held an after party for all participants and guests.

Grant Jones, Joan Leonard, and Scottie Worley

Marc Nachman and Maggie Mahood

TRI SUP is the first full service Stand Up Paddleboard store in East Tennessee and is centrally located in Bristol, Tennessee. They provide Stand Up Paddleboards, Kayaks and accessory sales, rentals and lessons for fun, fishing, fitness and yoga. It makes perfect sense that TRI SUP partnered up with Southern Stoke Race to bring this series to the region. To learn more about Southern Stoke Paddle Series, visit them at southernstokerace.com. To learn more about TRI SUP visit them on State Street or online at trisup.net. SEPTEMBER 2015 | VIPSEEN | 79

SEEN IN JOHNSON CITY

HOLIDAY INN

Susan G. Komen Tickled Pink Cancer Survivors Celebration PHOTOGRAPHY AND STORY BY JAMES HELMS

The Susan G. Komen “Tickled Pink” Cancer Survivor’s Celebration was held at the Holiday Inn in Johnson City, Tennessee this year. This event helps to raise funds for the treatment and eventual cure of cancer and celebrates the many women in our area who have fought to overcome their battle with this dreaded disease. This year’s theme “Tickled Pink” lived up to its name as the hotel was adorned with pink flowers, tablecloths, balloons, a pink candy table, and a photo booth filled with pink accessories. Proud survivors and their family members, friends, and guests all wore pink to help celebrate this worthy cause. The entertainment for the evening was provided by well know comedienne Karen Mills who delighted fans with her southern charm and funny stories and, as it turns out, is a survivor of cancer as well. Today’s event was hosted by Ms. Johnson City Kayla Neikirk. This is the 10th year that Komen Tri-Cities has been in existence and in that time has helped to raise 2.4 million dollars to fund research for the cure to breast cancer. For more information please visit www.komentricities.org.

Susan G. Komen Tri-Cities Board of Directors

Irene and Rhonda Taylor

Barbara Buchanan and Tammy Pendleton

Amber Hicks and Kristie Hughes Haleigh Adams and Makayla Hughes

Jean Odell, Sandy Worley, and Linda Woodburn

Linda Culbertson, Rebecca Mitchell, Diane Caldwell, Susie Wilder, and Judy Poole

Doris Bush and Friends Jan Stapleton

Miss Johnson City Kayla Neikirk Karen Mills

80 | VIPSEEN | SEPTEMBER 2015

Lisa Marie and Cedrick Pierson

HEALING HANDS

Healing

SEEN IN BRISTOL

Hands

Ribbon Cutting and Open House PHOTOGRAPHY BY ANGELA BAKER | STORY SUBMITTED

Delta Dental of Tennessee’s Smile180 Foundation, which supports dental clinics across Tennessee, awarded a grant to the Healing Hands Health Center, enabling them to double their clinic size from 4,600 square feet to 9,600 square feet, including eight new dental exam rooms in the new Delta Dental of Tennessee’s Smile 180 Oral Health Center. So on August 17th, the new location for Healing Hands opened it’s doors to the public. The opening and ribbon cutting was attended by Governor Bill Haslam who promised to help provide affordable dental care to all residents of the state. Starting in September, four dental students from the University of Tennessee’s School of Dentistry will work full-time at the Healing Hands Health Center on two-week rotations. Smile180 provided necessary renovations and upgrades to the students’ home away from home, which is owned by Healing Hands. Additionally, Delta Dental of Tennessee has fully equipped the new dental clinic at Healing Hands with the same state-of-the-art equipment found at the University of Tennessee’s Health Science Center. The new Healing Hands Health Center is located at 245 Midway Medical Park in Bristol. For more information call 423-573-4324 or visit them at www.healinghandshealthcenter.org.

SEEN IN BRISTOL

THE PINNACLE

The Pinnacle 5K PHOTOGRAPHY BY SAVANNA MCDAVID | STORY BY LANNEICKIA BREWTON

The Pinnacle hosted a 5k run and walk event held onSaturday, August 8th in Bristol, Tennessee. The event was to benefit the regional United Ways of Bristol, Elizabethton, Johnson City, Kingsport, and South West Virginia. The Pinnacle 5k race jumped off with a kid’s fun race at 8:00am later leading into the main 5k race at 8:30am after. “We Run Events”, manager of such great races like The Crazy 8s, The Haunted Half Marathon, and The Johnson City Turkey Trot, was on hand to manage and time this race as well. The race started at Johnny Brusco’s New York Style Pizza and wound through The Pinnacle shopping center passing Bass Pro Shop, Marshall’s, Boot Barn, and Versona. The competitors included families from the community and the course was designed as a fun run. The Pinnacle used fairly flat ground for the fast course race to be a success and it appears each and every person, whether participant or spectator, had a great time. The Pinnacle is located off I-81 exit 74B in Bristol Tennessee. More information can be found at ThePinniacle.com also via twitter and Facebook.

Freeman Productions

Kristy French, Becky, Braden, and Frank McDonald

Teresa Hubbard, Chip Childress, and Maddie Allen

Josh and Austin Fuller and Hayley Elaem

Wesley Higgins and Teresa Treadway Angelica Taylor and Dylan Stout

82 | VIPSEEN | SEPTEMBER 2015

Happy September

Happy Birthday Bo Wilkes!

Happy Birthday Mary Ellen Miller!

Happy Birthday Jasson Campbell! Happy Birthday Dr. Kathy Sanders!

Happy Birthday Leigh Bergemann!

Happy Birthday Duane Frye!

Happy Birthday Tommy Olterman!

Happy Birthday Van Avirett!

Happy BirthdayGen Treadway!

Happy Birthday Caroline Bruce!

Happy Birthday Christina Blevins!

Happy Birthday Alice Salyer!

Happy Birthday Dreama Wampler!

Happy Birthday Taylor! We love you!

Happy Birthday Maria & Sophia Baker!

Happy Birthday Susan Taylor!

Happy Birthday Bob Haywood!

Happy Birthday Katie!

Happy Birthday, Sunshine! We love you!

Happy Birthday! I love you! Love, Turtle

Happy Birthday Jeff Fleming!

Happy Birthday Jessica Barnett!

Happy Birthday Ashton & congrats

Happy Birthday Shane and Shelly!

Happy Birthday Diane Sloan!

Happy Birthday Mike Smith!

Happy Birthday Jessica Barnett!

on becoming master barber at JC male barber shop. Love Ashleigh, Kaleigha & your son Wyatt

SEPTEMBER 2015 | VIPSEEN | 83

SEEN IN JOHNSON CITY

HOME OF THE HATLEY ’S

2015 American Cancer Society Hope Gala:

Under the Tahitian Sun PHOTOGRAPHY BY SHERRI JESSEE | STORY BY SAVANNA MCDAVID

The American Cancer Society is a global grassroots force of more than three million volunteers saving lives and fighting for every birthday threatened by every cancer in every community. August 15th, the American Cancer Society held their annual Hope Gala at the beautiful home of Tri-Cities entrepreneurs David and Linzi Hatley. Linzi chaired the event and chose the theme “Beneath the Tahitian Sun.” To take guests on an unexpected getaway, the Hatley’s hosted the party on their private beach on Boone Lake. This event helped the Society in finishing the fight against cancer. The dollars raised fund groundbreaking research to find, prevent, treat and cure cancer. They also provide free resources and support to newly diagnosed patients. Guests of the event were generous in their donations for such a great cause. Everyone also had a lovely evening enjoying delicious food and dancing the night away with friends. To lean more about the American Cancer Society please visit their website at cancercenter.org.

Emily Danner and Mindy Woodall

Debra Hobson, Tammy Jones, and Paula Jackson

Mr and Mrs Carl Moore, with Cara Ledbetter Gary Gross, Linda Begley, Jeff Begley, and Becky Anderson

84 | VIPSEEN | SEPTEMBER 2015

Jon Henry and Amy Lynn

Linzi and David Hatley

Heather Glatz, Donna Lampkins, Sherri Jessee, and Mindy Little

Brenda and David Sneyd

Jon Henry and Taylor Henry

Hula Carolina and dancers: Melissa Oviedo, Shanda-Mala, and Victoria Sanchez

Lane Isbell and Callie Richardson

Benjamin Walls, Sarah Jane Hull, Maggie Lawson Mueller, and Perry Stuckey

Dr. Don Harvey, Christina Via, and Rusty Little

Bob Klinker and Brittany Denham

Donavann Rimpsey, Vivian Stuckey, Margot Humby, Mike Humby, and Terry Kazmier

Erin Martin and Letrice Eagle

SEPTEMBER 2015 | VIPSEEN | 85

VIPSEEN EXCLUSIVE COMMUNITY COVERAGE SEPTEMBER 2015

Seen on the Scene BENJAMIN WALLS ANNOUNCES SOLO EXHIBIT AT THE TENNESSEE STATE MUSEUM The Exhibit: Although Benjamin’s work has been featured in many museum exhibits before, this will be his first, large-scale, solo museum exhibit. “This opens up a whole new platform, not only to share my work, but also to share a broader story. I feel its only fitting to start with the unlikely story of how my Appalachian roots played a crucial role in the development of my artistic vision,” said Walls. The exhibit, which will feature 55 of Walls best large-scale images, is scheduled to show from July-October 2016, and will include 4 distinct categories of work which demonstrate Benjamin’s development as an artist and how each piece has Appalachian roots. “As a Tennessee native, this is a tremendous honor! I’m so proud to share my work in downtown Nashville, but even more proud to share how my Appalachian heritage has been fundamental in the creation of my work, not only here, but around the world,” said Walls.

COLLEGE OF NURSING RECEIVES $1.8 MILLION HRSA GRANT JOHNSON CITY – A $1.8 million grant has been awarded to the College of Nursing at East Tennessee State University to launch a new model to be used for preparing and mentoring nurse practitioners who serve as clinical faculty preceptors for graduate students. In nursing education programs, clinical preceptors are typically nurses and nurse practitioners, who work in health care centers and supervise students but are not fulltime faculty members.“These preceptors play a vital role in educating our future nurses and nurse practitioners and it is crucial that we provide them with proper training and support so they can be effective in these roles,” said Dr. Christy Hall, project director and assistant professor in ETSU’s College of Nursing. In the project, which is funded by the Health Resources and Services Administration, Hall and the grant team will focus specifically on graduate nursing education and the nurse practitioners who serve as preceptors. 10 BIKES, SEVERAL ARTISTS. EACH WORK UNIQUE. BIKES TO ROTATE IN BUSINESSES AUG 1-NOV 7 2015

APPALACHIAN SUSTAINABLE DEVELOPMENT (ASD) RECEIVES $114K FROM WHOLESOME WAVE AND USDA’S FOOD INSECURITY NUTRITION INCENTIVE (FINI) PROGRAM Abingdon, VA, – Appalachian Sustainable Development has received a $114,000 grant from subgrantor, Wholesome Wave. This grant helps to increase purchasing of locally grown fruits and vegetables at farmers markets over the next 3 years. Through this grant, double dollar incentives are given to participants of Virginia’s Supplemental Nutrition Assistance Program (SNAP). Established under the 2014 Farm Bill, this new grant program insures that the USDA’s National Institute of Food and Agriculture (NIFA) will allocate up to $31.5 million in funding through the Food Insecurity Nutrition Incentive (FINI) program, http://nifa.usda.gov/program/food-insecurity-nutrition-incentive-finigrant-program to support programs that provide fruit and vegetable incentives at various points of purchase.

The bike silhouette art project - a “temporary” juried work is the first phase of a two-phase public art project plan that has been produced and currently on display at Nelson Fine Art Center. Beginning in August 1 through November 7th, the bikes will individually rotate in 10 different Johnson City businesses. Upon completing the business rotation, the bikes will be auctioned off at the 7th Annual Artlandia: Arts and Crafts Show which will be held at Old South Restaurant and Events. The 10 bike art silhouettes, approximately 5.5’w x 3.3’h in size, are cut out of 3/4” treated plywood and produced by various local artists. Each bike has its own unique story. For more information about the Phase 1 and 2 of this project, please contact Virginia Buda at vbudadesigns@gmail.com, 423-833-8474. Facebook/www.facebook. com/artlandiajc

Because of ASD’s Appalachian Farmers Market Association’s (AFMA’s) long-standing partnerships with regional farmers markets, ASD was chosen to provide support, market staff training and community outreach on the management and execution of doubling SNAP benefits for low – moderate income populations at 6 markets in southwest Virginia. KEEP KINGSPORT BEAUTIFUL EARNS STATE RECOGNITION FROM TENNESSEE DEPARTMENT OF TRANSPORTATION AND KEEP TENNESSEE BEAUTIFUL Keep Kingsport Beautiful has been recognized as a 2015 Award of Excellence Winner in the Keep America Beautiful - Tennessee Affiliate Awards category by the Tennessee Department of Transportation and Keep Tennessee Beautiful. Every two years, TDOT and KTnB hold the Awards of Excellence, recognizing outstanding individuals, organizations and programs across the state for their creativity 86 | VIPSEEN | SEPTEMBER 2015

and dedication in engaging fellow Tennesseans to take greater responsibility for their community environment. Competing with KKB in the 60,000 and under population category were Keep Coffee County Beautiful, Keep McMinn Beautiful, Keep Morristown/Hamblen Beautiful, Keep Roane Litter Free, Keep Tipton County Beautiful, and Monroe County Beautiful, Inc. Keep Kingsport Beautiful was honored as a 2015 Award of Excellence Winner for distinguishing itself as an exemplary affiliate organization in the 60,000 or less population category, receiving a $3,000 grant as part of the recognition.

Seen on the Scene NEW PLANETARIUM PROGRAM, “EXPLORING NEW HORIZONS,” AND A NEW EXHIBIT ABOUT PLUTO AND THE NEW HORIZONS SPACECRAFT NOW SHOWING! On July 14th , the New Horizons spacecraft will make an historic flyby of the dwarf planet Pluto. Over the coming year, the secrets of this small, distant world will be revealed as detailed images and data are sent back to Earth. Bays Mountain Park & Planetarium presents two new features highlighting our history of discovery with Pluto and the New Horizons mission. Bays Mountain Planetarium is proud to present “Exploring New Horizons.” In this exciting, new program, we travel through time to witness the forward progression of discovery in our Solar System and find out how important the scientific method really is. We see how Pluto was discovered and how we understand it today as the most popular of dwarf planets. We also ride along with the New Horizons spacecraft and experience Pluto first hand. A live activity highlights Pluto’s discovery and the show ends with a live update of the New Horizons mission. “Exploring New Horizons” will show at 1 & 4 p.m. daily for July and August with an additional 5 p.m. showing on Saturdays and Sundays.

SECOND HARVEST THE FARMER & THE CHEF TO BENEFIT THE HUNGRY Enjoy a great evening out while helping feed the hungry in Northeast Tennessee during Second Harvest Food Bank’s annual the Farmer & Chef event on August 6, 2015, from 6:00 to 9:30 p.m. at The Blackthorn Club, 1501 Ridges Club Dr., Jonesborough, TN 3765. Tickets are available at a lower price if reservations are made before July 31. This event pairs a diverse group of local chefs with local farmers to create a unique culinary experience using available seasonal products to prepare their signature dishes. “What really makes this event unique is the variety of fresh foods donated by the farmers and prepared by the chefs,” said committee chair Kathy Hatjioannou. “You wouldn’t be able to walk in one particular restaurant and find so many different types of cuisine.”

RON RAMSEY DONATES $5,000

LOCAL 7 YEAR OLD SPENDS QUALITY TIME WITH PROFESSIONAL WAKEBOARDING HERO, SHAUN MURRAY Recently, Tri-Cities native, Cash Taylor (7) was able to meet and spend time improving his wakeboarding skills with his hero, professional wakeboarding icon, Shaun Murray, while visiting Aktion Parks, formally known as Orlando Watersports Complex in Orlando, FL. Murray started skiing at age 8, skurfing (a form of water skiing that uses a surfboard or similar board instead of skis) at age 11, but did not start wakeboarding until the age of 15. His talent and dedication allowed Murray to turn pro in 1995 at the age of 19. Now, twenty years later, at the age of 39, Murray holds numerous wakeboarding titles and is the main character featured in Playstation®’s video game, Wakeboarding Unleashed. Cash Taylor lives on Boone Lake with parents, small business owners, Billy Taylor (Performance Watersports, Gray, TN) and Hollie Taylor (Hairbenders Salon, Kingsport, TN) who introduced their son to the water as a toddler. Cash shares his father’s love for the water and says “He hopes Boone Lake can get some water quickly, so he can continue practicing.” In the meantime, Cash will take Murray’s advice on how to improve his wakeboarding techniques and continue practicing on Fort Patrick Henry Lake in Kingsport, TN.

CASA for Kids, Inc. was presented with a check for $5,000 from Alan Hill and Dennis Wagner with AT&T on behalf of Lt. Gov. Ron Ramsey. Each year AT&T gives Lt. Governor Ron Ramsey the opportunity to designate this donation to the non-profit of his choice. Lt. Gov. Ron Ramsey has chosen CASA for Kids, Inc. for the past 4 years. CASA Executive Director, Mary Kilpatrick along with Board Directors Barbara Haun, Adam Tate, Steve Addlestone, and Ryon Grubbs, CASA Staff Shannon Kern and CASA Volunteer Dottie Slaughter was on hand for the check presentation. “Thank you for what you do. I enjoy helping out with the CASA Red Shoe Gala and raise money when I can. As I’ve said many times you drop $5,000 in some pockets, it disappears. You drop $5,000 in this pocket and it makes a difference. CASA makes it go a long way.” UNITED WAY AND FOOD CITY ANNOUNCE EXPANSION OF BACKPACKS UNITE PROGRAM More than 700 children in elementary schools across Southwest Virginia will benefit from changes to a program that distributes backpacks filled with food to hungry students during the school year. United Way and Food City announced today that the two organizations are partnering to expand United Way’s Backpacks Unite Program. The program is geared towards meeting the needs of hungry children throughout the upcoming school year. Historically four school systems in Southwest Virginia, Washington County, Russell County, Smyth County and Dickenson County have participated. With a goal to expand throughout the entire Southwest Virginia Region, United Way approached Food City seeking their support. The new partnership will allow United Way to expand the program from the 16 schools they currently serve to a total of 30 participating schools. Groups interested is adopting a school are encouraged to visit the United Way’s website at unitedwayswva.org or the program’s site at backpacksunite.org

TENNESSEE ARTS COMMISSION AWARDS OVER $3.5M IN ANNUAL GRANTS ACROSS TENNESSEE The Tennessee Arts Commission has awarded 311 Fiscal Year 2016 Annual Grant Awards totaling $3,925,710.00 to help fund arts and cultural activities for arts organizations, schools, local governments, nonprofits and artists in Tennessee. “The Tennessee Arts Commission is honored to award these annual grants to support Tennessee’s communities and schools through the arts. These investments help

cultivate the arts for the benefit of all Tennesseans and offer all of us a better quality of life, provide our children with a more complete education, stimulate economic development and attract tourists to our state,” said Tennessee Arts Commission Executive Director, Anne B. Pope. Annual Grants provide funds for: arts education projects, such as professional development for teachers, arts education in communities and programming for children in grades PK-12; operating support to well-established arts organizations; and project support for arts projects in urban and rural counties. SEPTEMBER 2015 | VIPSEEN | 87

Seen on the Scene ART IN PUBLIC PLACES AND KINGSPORT SCULPTURE WALK TO ESTABLISH APPALACHIAN SCULPTURE TRAIL Bristol / Kingsport, TN – Art in Public Places of Bristol and Kingsport Sculpture Walk are pleased to announce a very special collaboration. In honor of Art in Public Places’ 10th anniversary, the two organizations will work together to establish the Appalachian Sculpture Trail. The goals of the Appalachian Sculpture Trail project are to promote the many public sculpture exhibits in the Northeast Tennessee / Southwest Virginia region, and to establish connections among organizations bringing public sculpture to our area. As part of this initiative, Art in Public Places and Kingsport Sculpture Walk will combine their annual juried sculpture exhibitions for 2015, affording participating sculptors wider opportunities for placement, in either downtown Kingsport or Bristol, TN / VA. Hank T. Foreman of Appalachian State University, who served as juror for Art in Public Places’ first annual competition, will return for this anniversary exhibition. Foreman has also judged the Kingsport Sculpture Walk, and is very familiar with both communities.

THE PRINCETON REVIEW NAMES ETSU AS A 2016 ‘BEST IN THE SOUTHEAST’ JOHNSON CITY — East Tennessee State University has been named a 2016 “Best in the Southeast” by The Princeton Review, an education services company known for test preparation programs and college and graduate school guides. The 140 institutions named as “Best in the Southeast” may be found in “2016 Best Colleges: Region by Region” on the company’s website at http://www.princetonreview.com/best-regional-colleges.aspx. Robert Franek, The Princeton Review’s senior vice president and publisher, says, “Our 649 ‘regional best’ colleges are a select group, indeed. They constitute only 25 percent of the nation’s four-year colleges. From hundreds of institutions we considered in each region, we selected these schools primarily for their excellent academics.” Schools were examined in the categories of Academics, Admissions Selectivity, Financial Aid, Fire Safety, Quality of Life, Green, Professors Interesting and Professors Accessibility. Princeton Review does not rank the colleges in “2016 Best Colleges: Region by Region.” KOSBE ANNOUNCES NEW HIRE KATIE PRENDERGAST Prendergast replaces Dana Glenn, who left KOSBE in June to accept a position with another economic development partner, NETWORKS. KINGSPORT, Tenn. – The Kingsport Office of Small Business Development & Entrepreneurship (KOSBE) announced today that Katie Prendergast has joined the Kingsport Chamber of Commerce to provide assistance and support in all aspects of marketing and administrative activities related to KOSBE and the Tennessee Small Business Development Center ETSU Kingsport Affiliate Office. Katie Prendergast comes with previous event management experience and a family business background. She most recently completed an internship with Kingsport Fun Fest, and her parents have run a full-service residential remodeling construction company, Prendergast Construction, for over 30 years in the Tri-Cities’ area of East Tennessee.

FAITH-BASED SENIOR LIVING COMMUNITY CELEBRATES GRAND OPENING Dominion Senior Living is thrilled to announce the opening of its new, one-of-a-kind senior living community, Dominion Senior Living of Johnson City. The community hosted a ribbon-cutting ceremony and open house Friday, July 24th at the newly completed community, located at 2412 Knob Creek Road in Johnson City. The public was invited to attend the free event. The ribbon cutting took place at 10:00 a.m., with an open house immediately following the ceremony until 4:00 p.m. Members of the company’s leadership team from the Dominion Senior Living corporate office, local team members, future community residents and representatives from the Johnson City Chamber of Commerce was present to commemorate the occasion. The new community offers a unique culture unlike anything in the area, where seniors, their loved ones and staff members are given purpose through daily spiritual, physical and mental connections. With a mission of honoring God through service to seniors, the 45,000-square-foot, two-story, assisted living and memory care community can house up to 84 residents and has a total of 60 apartments. The community plans to be a resource for families who live in the surrounding area by featuring free educational speakers and by partnering with local nonprofits to host support groups and give back locally and internationally.

Katie joins KOSBE as Administrative and Marketing Coordinator, and she will serve as the first point of contact for partners, vendors, clients and the public. Regarding her new duties, Katie comments “I am excited to see where this next chapter takes me, and beyond happy to be staying with the Chamber.”

BRICKYARD PARK, KINGSPORT On July 2nd the city of Kingsport opened Brickyard Park to the public. The nearly $7.0 million dollar project will hold 4 baseball/softball fields along with a two story building housing restrooms, concessions and scoring. The complex will also hold 320 cars in the new parking area. The area is located on 38 acres of land and will be convenient to citizens of Downtown, due to its proximity to Domtar Park.

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BURLAP AND LACE Burlap and Lace opened its doors in June. The new event space located right beside Cakes in a Cup on N. State of Franklin Road is perfect for parties, events, meetings and more.The community all came out to support this beautiful event venue. Contact them for all your event space needs at 423-444-9214, they are currently booking dates.

Seen on the Scene

ENSLEY, BAKER, & SHADE, JC Ensley, Baker & Shade is a full service civil law firm with more than 30 years combined practice experience, including more than 20 years of big law experience. On June 23rd the company opened its doors to the public. Located on Sunset Drive in Johnson City, the community came out to support the new business. Contact them at: 423-631-0550.

THE DISTRESSED GENTLEMAN, BRISTOL, VA Home Decor store specializing in hand painted furniture in vintage, farmhouse, mid century, and other styles. The Distressed Gentleman is located on State Street, open from 11am-6pm. They repair old quality pieces with potential and give them a new life.

EASY MONEY celebrated their new store opening with a ribbon cutting. Located on E Stone Dr. in Kingsport. They are your neighborhood financial service center. Offering quick financial services like, check cashing, title loans, payday loans, and prepaid cards. The business is open nights, weekends and holidays. Contact them at (423)398-7012 or at goeasymoney.com.

FRESENIUS MEDICAL CARE, BRISTOL, TN Fresenius Medical Care Bristol opened it doors in June. The company offers hemodialysis, peritoneal dialysis, and home dialysis training to patients suffering from renal failure. Bristol is glad to have a place like Fresenius Medical Care.

BABY BOUTIQUE Baby Boutique just recently opened their doors to the public. They are located on North Eastman Road in Kingsport. They take all things baby during their open business hours without an appointment needed. Gather up your old baby things and check them out! Contact them at (423)- 765-9669.

TEC INDUSTRIES, KINGSPORT TEC Industrial opened its new 18,000 sq ft. headquarters in Kingsport, TN. The complex will hold corporate offices and expand its equipment and fabrication services in the new facility. The new property provides an additional three acres of land for equipment storage and parking. The company provides electrical, instrumentation, process piping, mechanical and communication system installation as well as maintenance services. Located at 1025 Konnarock Rd. in Kingsport. Contact them at: 423-247-4141.

BARKING LOT Downtown Kingsport’s new dog park is a place where anyone can take their dog to run and play. There is no membership needed and dogs must have a tag showing their shots are up to date. The park will be open most likely from dawn to dusk. Grab your dog and head out to the park to have some fun! Located on Cherokee Street. Contact them at (423)- 246- 6550.

COMMERCIAL BANK recently opened a new location in Johnson City. Commercial Bank is the 19th largest bank in Tennessee. They began in 1976 and have continued to develop into a regional banking brand. Quality service is their first priority. If you are looking for a new bank, check them out. Contact them at (423)-869-5151 or at cbtn.com. DOMINION SENIOR LIVING Specializing in the organization of assisted living and memory care, Dominion Senior Living provides housing for people who need assistance with daily living activities and Alzheimer’s and other memory- impairments. The business also provides out-of-home care services. Located in Johnson City. Contact them at (423)-930-9001 or at DominionJohnsonCity.com.

VIGILANTE’S TOTAL MOBILE CAR WASH recently just celebrated their ribbon cutting at the Chamber of Commerce in Bristol. Their goal is to provide the best services possible. They will come to go you! If you need your car washed, but cannot leave the house they are the people to call! Contact them at (423) 797-1366.

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SEEN IN KINGSPORT

ALLANDALE AMPHITHEATRE

2015 Kingsport

Idol

PHOTOGRAPHY BY MICKEY BAKER | STORY BY LANNEICKIA BREWTON

Kingsport Idol is a competition that showcases the talents within the community of Kingsport and surrounding areas. This amazing singing competition has been a success for the last 8 years and has helped hold positive ambition to the talented singers chasing their dreams in our area. Kingsport Idol is the largest singing competition in the Tri-Cities and has formed a great sense of pride and support in the community and surrounding areas. Kingsport Idol would like to send an extended congratulation to Naoh Spencer, 12 yeas old, 7th grader at Richland Middle School, Kaitlyn Miller, 16 years old, student at Central High School, Kristen Trent-Arwood, 21 years old, and 3 time competitor in Kingsport Idol, and Jess Kelsay, all winners of the 2015 Kingsport Idol. A special congratulations to Kaitlyn Miller who was crowned the overall winner. To find more information about Kingsport Idol and/or how to sign up for the 2016 competition log on and like their page on Facebook: @ kingsportIdol and website: www.kingsportidol.com The Kingsport Idol competition sponsored by VIPSEEN, ABC19, ELECTRIC 94.9, WXBQ 96.9, WELLS Web Works, K-DAWG Productions, Knoxville TVA, Bays Mountain Park & Planetarium, Cross Country, USA Raft, Model City Groove School, New Vision Youth, Can2â&#x20AC;&#x2122;s Car Care, Music Doctors Precision Electrical Company, and Back to Basic Wellness the Solutions; hosted the 10 year annual Kingsport Idol Competition.

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SEEN IN JOHNSON CITY

HISTORIC DOWNTOWN

Umoja Festival PHOTOGRAPHY AND STORY BY JAMES HELMS

Downtown Johnson City played host to this year’s Umoja Festival, which is a two day event uniting different cultures and bringing harmony to the local community. In Swahili the word Umoja means unity. The streets were filled with spectators enjoying music, dancing, arts and crafts, and a variety of delicious street foods to tempt the palate. Children were able to ride a train through the streets, play water balloon war, jump on inflatables or even get their face painted. Many vendors were on hand selling unique handcrafted wares and clothing. One highlight of the event was the stilt walkers and their dance troupe; they danced their way through the streets pulling children into the fun as they went. Both days also featured a special attraction as AIWF Wrestling provided free professional wrestling exhibition. There were also three stages offering live musical acts during the festive event.

“Clementine” Marcie Manis and Samuel Jones

Stilt Walkers

Mommy’s and Tommy’s Toys

Bentley and Carlos Daniels

Diana Haas Vicki Shell

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Carlee Haas and Elizabeth Casey

Jeff Storm

ZakRaj and Tom and Greg Watterson

Anthony Campbell

Allisonâ&#x20AC;&#x2122;s Concession

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COUNTRY CLUB OF BRISTOL

Golf for Hope Tournament

44 m

SEEN IN BRISTOL

STORY AND PHOTOGRAPHY BY JAMES HELMS

Larry Talbert

Michael Warren of the Cancer Outreach Foundation organized the tenth annual Golf for Hope golf tournament held at the Country Club of Bristol. Rain clouds gave way to a bright sunny day just in time for the start of the tournament as participants finished their lunch catered by Jersey Mikeâ&#x20AC;&#x2122;s subs. Funds collected from the event help support local cancer patients with items such as gas cards for travel back and forth to their doctorâ&#x20AC;&#x2122;s appointments and treatments, medications, and medical supplies. To find out how to contribute to this worthy cause or for more information please visit the Cancer Outreach Foundation Facebook page or visit www. canceroutreachfoundation.com.

Lola Wells

Putting practice Team Michelle

Jeannie Garrett and Gary Waters

Ryan Burbleson

Shotgun Start

Tanner Hutton and Desmond Austin

Michael Warren

Lunch time

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Pet Personals VIPSEEN TRI-CITIES CLASSIFIEDS

VOL. XVI, September 2015 | The Premier Meeting Place for Pets and their Prospective Owners

Washington County VA C.C. Porter Animal Shelter

Elizabethton Carter County Animal Shelter

27252 Porter Ln Abingdon, VA (276) 676-6210

253 Sycamore Shoals Dr. Elizabethton, TN 37643 (423) 547-6359

HI, I’M CUDDLES! I am a baby female

HEY THERE, IT’S ME BABY! I am a young, female,

Labrador retriever mix. I live in the Elizabethton Animal Shelter. Help me ﬁnd my forever home! I can’t wait to have people play with and that will love me forever!

HEY GUYS! MY NAME IS LOWE and I’m a

Blue Heeler! I love to play in the water and I am very active! I love giving cuddles, of course! I’m looking for my forever family, please help me ﬁnd them!

domestic short hair male! I’m looking for a family who is going to give me a place to run around and play and stay forever! I need you all to help me ﬁnd my forever family!

Humane Society of Washington County, Johnson City (423) 926-8533 www.tailchaser.org

HI, MY NAME IS ARROW! I am a

young male, Blue Heeler looking for a family who will love on me and play with me! Do you know anyone who let me into their home forever?

HEY Y’ALL! MY NAME IS TANDY! I am a

baby female domestic short hair! I live here at the Washington County Animal Shelter in Johnson City. I want to find my forever home with a family that loves to play!

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MY NAME IS ARYA and I love to play and be loved on! I’m a young female Tabby cat! I am spayed and house trained. I’m great with other cats and with adults. I am on the lookout for my forever home, can you please help me?

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